Banoffee, a name created by the combination of Banana and Toffee, an amazing combination.
It is usually presented in the form of a pie, where the ingredients are layered. On a graham cracker or tea biscuit crumb crust, the dulce leche is spread, on which the banana slices are sprinkled, which is then topped with a rich layer of cream. Continue reading “13. Banoffee, My Way”
I have known this soup ever since my childhood. It is very well known throughout the Arab world, and little variations exist from Turkey, to Syria, to Iraq, to the Arabian Gulf countries. Continue reading “12. Kubba Labania (Minted Yogurt Soup with Kubba)”
No recipe today, just a suggestion on one of the many ways yesterday’s loaf may be scrumptiously consumed…!
I lightly toasted a slice of the loaf, generously smeared the surface with peanut butter, topped that with fresh banana slices, and drizzled some honey on top… Continue reading “11. Peanut Butter and Banana Snack”
This is a recipe adapted from the mini instruction booklet I got when I bought the Kitchenaid stand mixer.
The booklet includes a few recipes adapted especially for stand mixer use, and really simplifies matters. Continue reading “10. Rapid Cool Rise Flaxseed Loaf”
These mini pizzas are perfect for a large gathering or simply a tea-time savory snack.
The dough is perfectly fluffy and light, as for the garnishes, the sky is the limit: you may vary as you like and according to personal taste and favorites. Continue reading “9. Mini Pizza”
In the fast world we live in today, a shortcut here-and-there is often welcome. With that in mind, what have we to say regarding a delicious shortcut??? Continue reading “8. Brownie Bottom Cheesecake”
Chicken profiteroles sounds, and indeed looks, so poshy-fancy.
But once you have the basics covered, it is simply a matter of assembly.
The French Choux pastry is more known to be used in sweet dishes, such as stuffed with ice cream and topped with a rich chocolate sauce for instance (to be explored in future posts). Continue reading “7. Chicken Profiteroles”
A delicious Italian inspiration from an episode of The Barefoot Contessa that take literally minutes to make from start to end. Continue reading “6. Lemon Chicken Piccata”
Another recipe adapted from the kitchen of Bernard, the classic Marble Cake. The marbled effect is attributed to the delicate swirling of a white vanilla batter withe a slightly denser dark chocolate batter. Some of us may be over-zealous with the swirling, ending up with a mostly a chocolate cake rather than a marbled one. Well, I come bearing good news: this is a no-swirl marble cake! the marbled effect is achieved by spooning the vanilla and chocolate batter side by side (make possible the the formed batter), sort of like a checker board. As the cake bakes, the cake rises and merges the two batters beautifully.
Continue reading “5. Marble Cake”