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Showing posts from September, 2014

عَقْدَةْ اللّوز/Homemade Almond Paste/Pâte d'Amandes!

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Almonds are the most commonly used nuts in  Morocco  and where would Moroccan pastry be without them? The almonds, either whole or sliced or toasted or fried or ground with skin on, or blanched, are a staple in Moroccan dishes, as well as dessert pastes. Almond and  amlou paste  are food pastes made from ground, dry almonds, and both versions are very popular in Morocco.   Amlou Paste  = أَمْلُو  uses ground, dry almonds with skin on, all mixed with Argan oil and pure honey.  Whereas, the almond paste, known in Moroccan language as "3a9dat Louz" = ( عَقْدَةْ اللّوز ), uses ground, dry, blanched almonds (skin off), and it is widely used as a filling in most moroccan pastries.

European Macarons /Macarons Européens

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The first time I tasted macaroons, I was in USA.  They are very delicious cookies, known as American coconut macaroon.  Then a few years ago, I went to France, it was my first trip to Paris.  Wowww, I still remember all those oh-la-la-so-French, exceptionally delicate almond meringue sandwich cookies in many  Patisseries  windows. I literally gasped when I saw those incredible macarons and I couldn't resist them! So creative, stunning and fashionable. Everything about them sounded perfect : the colour, taste, flavour, filling, etc .......

My attempt to make different flavours of French Macarons!

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Last week, I prepared these macarons for my friend daughter first birthday . As you know, I made my first macarons two weeks ago, Orange Flavour Macarons RECIPE HERE ; and looking at these pictures I am posting now, I am afraid to admit I might be hooked!

French Heart-Shaped and Dark Macarons/Macarons Français Coeurs et Noirs For Mactweets Challenge!

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I was planning to make these macarons for Mac Attack 3 last week, but I was hesitant for one reason: THE WEATHER.  Last week the weather was horrible; it was pouring and snowing outside, then I decided to start making my first batch of heart-shaped macarons.  I chose pink powder colour.  I never tried this shape before, it was a big challenge for me!  However, I was disappointed with the filling, because the butter cream I bought, as you may see in the picture, breaks.  It must be made with margarine instead of real butter.  This will teach me to make my own butter cream next time.

French, Saffron, Curcuma Macarons For Mac Attack 5!

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First I would like to wish you all a very happy Mother's Day!  Many countries of the world celebrate their own Mother's Day at different times throughout the year.  In UK, it is today, March 14, 2010 : the Mothering Sunday Date.  UK holds the prestige of being the first country in the world to celebrate that very special day.

French Macarons Rings / Bagues Macarons Français for MacAttack!

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I had specially made these Macarons for Mactweets February Challenge that Deeba of Passionate about baking  and Jamie of Life's a feast  are hosting. This month theme is " Valentine Special"  Macarons. 

French Coffee Macarons/Macarons Français Au Café/For Mac Attack 7

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This month's challenge at Mac attack is "MacTell Me A Story!" and our favourite book as a child. Mine,  was "One thousand and one nights" ‎.   I basically grew up on this book.

French Chocolate and Almond Macarons / Macarons Français aux Chocolat et Amandes/Mac Attack #18

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My love for chocolate gets me back to Mactweet attack! I really heart chocolate and my favourite is Dark Chocolate with Almonds! And who doesn’t love the combination of chocolate and almonds?  I think chocolate is one of the most mysterious sweets and so many questions were raised about the industry of chocolate, its consistency, texture, flavour, its secrets,   etc.....  I served those macarons on Chocolate Dessert Cups with Strawberry and Moroccan Almond Briwat or Triangles! So delicious!

Violet and Mint French Macarons / Macarons Français Violets et à la Menthe

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I should have posted these a long time ago. I made those mint-violet macarons quite a few weeks ago, but I haven't had the time to post them. Whenever I decide to make macarons, I always seem to make them after 8h00 pm or when it's raining or worst, on a hot humid day. When I decide to make macarons, nothing could change my mind.  So I decided to make these treats, so be it.

Another day, another macaron!

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For recipe, I always use my usual recipe adapted from  La cuisine de Mercotte.. .

Bûche au chocolat blanc et orange / Gâteau roulé!

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Ingrédients : -Gâteau roulé préparé en avance. - Comme garniture, j'ai mis la crème au chocolat blanc dont voici la recette Cliquez pour lire la recette:  Crème au chocolat blanc! -Pour décorer, fleurs de pâte à sucre que j'ai préparées en avance dont voici le lien Cliquez pour lire la recette:  Fleur faite à base de pâte de fleurs / Finger flower made with Sugar Florist Paste

Gâteau aux carottes, Spécialité Nord-Américaine! / Carrot Cake, North American Specialty!

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Ingredients : - 225 gr farine self-raising (si vous utilisez farine normale: il faut y ajouter à la recette 1 c à thé de levure chimique et 1/4 c à thé de bicarbonate de soude. / 225 gr self-raising four, should you use normal pastry flour , add 1 tea spoon of baking powder and 1/4 tea spoon of baking soda.  Self- raising flour has sodium bicarbonate or similar in it so no need to put baking powder  - 250 gr de sucre semoule / 250 gr caster sugar - 1/4 c à thé de levure chimique / 1/4 teaspoon baking powder - 1 c à soupe de cannelle moulue / 1 tablespoon ground cinnamon - 2 oeufs de taille moyenne / 2 medium eggs - 170 ml de l'huile / 170 ml oil - 2 carrottes râpées / 2 grated carrots - 100 grde noix / 100 gr chopped walnuts - 125 ml de compote de pommes / 125 ml apple compote

Raspberry and White Chocolate Mousse Charlotte / Charlotte à la mousse au chocolat blanc et framboises

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This charlotte double mousse recipe is an easy variation of the elegant fanciful French Cake.  Instead of lady fingers, I used 2 rolled cakes, sliced and soaked in a raspberry syrup.   You might use any recipe of a rich chocolate and raspberry mousse as a filling, and you have to chill it for several hours prior to serving.  As for the presentation, I didn't need to add anything special or any elaborated decoration, surprisingly it turned out nice and tasted delicious! Mamatkamal

Pièce montée / Croquembouche for DB Challenge of May 2010

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The May 2010 Daring Bakers’ challenge was hosted by Cat of Little Miss Cupcake . Cat challenged everyone to make a croquembouche.  The recipes she chose come from Peter Kump’s Baking School in Manhattan and were originally created by famed pastry chef, Nick Malgieri. We were asked to make our own pate a choux (puff pastry) and crème patissière and the piece montée needs to be a mounted structure with some height to it.

The Australia's National Dish: Pavlova!

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They call it the Australia's National Dish, named after Anna Pavlova, a Russian dancer, one of the finest classical ballet dancers in history.  Since I'm a big fan of meringue, I thought about it for a while and decided that I could make a Pavlova myself and why not?   I knew this would take sometime and practice, but nothing could stop me from making it.

My First Tiramisu Attempt... / Daring Bakers February 2010 Challenge

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I have no more reason to postpone making Tiramisu . This is my first Tiramisu and I'm sure it will not be the last one. It tastes really good!  When I read the challenge for Februrary was Tiramisu, I had two immediate thoughts: first I was so happy because I love Tiramisu so much but never tried it before, and the second thought was "oupps, this will not be an easy challenge for me!".  I was lucky since I had one week off from work, so I managed to complete the task a few days ago instead of last minute as I was expecting.  It took me almost 4 days to finish my Tiramisu, first I started making those lovely savoiardi biscuits, then mascarpone cheese, zabaglione, and finally pastry cream and whipped cream.

Anwar's Castle Cake/Gâteau Château d'Anwar

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I am not a great cake maker but when Kamal and Nassim wanted a castle cake for their little brother Anwar's first Birthday, I had to look for ideas.  I love cakes that have no plastics or any artificial stuff being used as part of decoration i.e. everything is to be eaten without any part of it left :).

Manhatthan roulade and Happy New Yea-Bonne Année

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Mary Berry is one of the UK's best known and one of the most respected cookery writers in the country. I love her recipes because they are simple, clearly illustrated and most importantly, I've never tried one of her recipes and it didn't work well.

Gâteau chemise et cravate pour la fête des pères / Father's Day Shirt and Tie Cake

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Pour la fête des pères, mes enfants ont décidé de faire un gâteau pour Babatkamal et voilà le résultat. My kids decided to make that cake for their dad on Father's Day. I did my best to help them. Ingredients et preparation / Ingredients and Method - Gâteau Madeira / Madeira Cake   Ici la recette / Here the recipe:  Madeira Cake - Pâte à sucre / Icing paste - Pâte d'amande / Almond Paste - Sucre glacé / Icing Sugar - Colorant alimentaire / Food Colouring - Nappage d'abricot / A pricot glaze

Gâteau au fromage et aux framboises / Cheese and Raspberries Cake!

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Ingredients: Croûte / The base - 150g de farine blanche / 150g white flour - 3 cas de sucre semoule / 3 tablespoon caster sugar - zeste d'1 citron / 1 lemon zest - 60g de beurre coupé en petits morceaux / 60g b ut ter cut into small pieces - 1 jaune d'oeuf, battu / 1 egg yolk, beaten - 1/2 cat d'essence de vanille / 1/2 teaspoon vanilla essence

Madeira Cake!

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Un  gâteau bien connu et populaire, si riche et il se conserve très bien.  Normalement , ce gâteau est préparé avec "self-raising flour".  La recette est facile à retenir, comme vous allez le remarquer dans la recette, la quantité du beurre, sucre et farine sont les mêmes.  J'ai utilisé un moule à charnière rond 28 cm. Source: Mary Berry Ingrédients : - 350 gr de beurre (et NON PAS DE MARGARINE) / 350 gr butter (avoid using margarine) - 350 gr de sucre semoule / 350 gr caster sugar - 350 gr de farine blanche / 350 gr white flour - 6 oeufs de taille moyenne / 6 medium eggs - Quelques gouttes de vanille / A few drop vanilla flavouring - Une pincée de sel / Pinch of salt - 1 c à thé de levure chimique ou poudre à pâte ou levure patissière / 1 teaspoon baking powder Préparation / Method:

Chocolate and Mint-Tea Marble Loaf / Gâteau Marbré au Chocolat et Thé à la Menthe

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This is such a simple, tasty and delicious cake, beautifully presented and it actually looks like it tastes, even better than it looks.  It is a wonderful treat for children anytime. Its texture is moist but not too moist either and the icing drizzle on top is really lovely! Mamatkamal Serves 6 people  / Pour 6 personnes Preparation Time: 0 h 20 minutes  / Temps de préparation: 0 h 20 minutes Cook Time: 1 h  / Temps de cuisson : 1 h Ingredients : - 150 gr unsalted butter, softened / 150 gr de beurre mou non-salé - 100 gr caster sugar / 100 gr de sucre semoule (Sanida) - 200 gr white flour / 200 gr de farine blanche - 1 teaspoon baking powder / 1 c à thé ou à café de levure chimique ou patissière ou la poudre à pâte - 3 eggs / 3 oeufs - 2 tablespoons orange juice / 2 c à soupe de jus d'orange - 1 tablespoon cocoa powder, sifted / 1 c à soupe de poudre de cacao tamisée - 4 tablespoons warm mint tea  / 4 c à soupe de thé à la menthe tièd