Crust Ingredients:
- 2 cups flour (400 grams)
- 1 cups butter (200 grams)
- 1/2 cup icing sugar
- 2 eggs
- 1 tsbp vanilla extract
- lemon zest
Cream Ingredients:
- 2 cups milk
- 1/2 tbsp vanilla extract
- 4 egg
- 1/4 cup icing sugar
- 3 tbsp corn flour
- 3/4 tbsp liqueur
Topping Ingredients:
2 cups peach, grapes and pear compote
Instructions
- Crust Instructions:In a large bowl, mix butter and icing sugar, then slowly add flour till it forms a bowl. Add the eggs, and on top of it add lemon zest and vanilla, and keep mixing till the crust dough is ready.
- In a baking sheet, spread the crust and form a thick edge. Preheat the oven on 200 C and bake for 10 mins or until crust is golden brown.
- Cream Instructions: In a bowl, mix sugar, eggs together with a wooden spoon.
- Add the flour, cornstarch and then add to the other mixture, mixing until smooth paste.
- In a saucepan combine the milk until just before boiling. Then add the above mixture to it. Remove from heat, pour in a plastic bowl and with cling film or plastic wrap to prevent a crust from forming. Place it in the fridge to let it cool.
- Assemble Tart: Place the crust to cool a bit, and then with a spatula, spread the pastry cream into the tart. Arrange the fruit on the tart randomly or with the structure you like. Cover the crust with fruit so that no pastry cream is showing through.
Cooking time (duration): 40
Number of servings (yield): 6
Meal type: dessert
My rating:5 stars: ?????
Ingredients
- 3.5 cups grams chocolate
- 4 1/3 grams butter
- 1 2/3 grams flour
- 3 tbsp grams cocoa
- 2 1/4 grams sugar
- 30 eggs
- 1 tsp vanilla
- 2 tsp cointreau (or whiskey, brandy)
Instructions
- In a large bowl, mix eggs and sugar till smooth then mix again with vanilla and cointreau. then add flour and mix with hand (not processor).
- In another bowl, bain-marie chocolate and butter. when the mixture is homogeneous, add them to the other bowl and them mix with hands.
- Put them in a mold and put in the fridge for at least 3 hours.
- For serving, remove the fondant molds from the fridge and let them sit for 2hours.
- Pre-heat oven on 200 degree C, put the fondant for 7 to 9 minutes.
- Serve with vanilla ice cream on side.
Quick Notes
Dont over cook, you wont have the fondant effect, on the positive side, they will still taste as good.
Variations
Try with white chocolate. Add almonds on top of it.
Cooking time (duration): 100
Number of servings (yield): 30
Meal type: dessert
My rating:5 stars: ?????
Summary: damasky homage
Ingredients
- 4 cups all-purpose flour
- 1 cup corn flower
- 2 cups icing sugar
- 2 tsp vanilla
- 1 tsp salt
- 1 egg
- 1 cup butter (softened)
- 1 tsp baking powder
- 1 cup sesame
Instructions
- In a large mixing bowl, beat the butter, sugar, and baking powder. Mix until combined, scraping the sides of the bowl occasionally. Beat in the egg and vanilla until combined. Beat in as much of the flour and corn flour as you can with the mixer.
- Shape dough into 2 cm balls and place them 4 cm apart on an ungreased cookie sheet. Cover each flattened dough with sesame seed.
- Pre-heat oven to 200 degree Celsius, Bake dough for 7 to 9 minutes or until bottoms are lightly brown.
- Cool cookies before serving
Cooking time (duration): 50
Number of servings (yield): 4 dozens
Meal type: dessert
Culinary tradition: Middle Eastern (Syrian)
My rating:4 stars: ?????
Recipe: little tastes of Venice!
Ingredients
- 1¼ cups almonds (blanched)
- 2 egg whites
- 1½ tsp cornstarch
- ½ cup confectioners’ sugar
- 1½ tsp salt
- 1/3 cup sugar
- ½ tsp almond extract
- 1 tbsp amaretto
- ½ cup brown sugar
Instructions
1. Preheat oven to 190 C degrees. Using a food processor, pulse the almonds, cornstarch and confectioners’ sugar until the almonds are very finely chopped.
2. Place the egg whites in the bowl of an electric mixer and add the salt. Beat the whites until foamy and light. Gradually add the granulated sugar in a steady stream, and beat until the whites are somewhat stiff and glossy. Beat in the almond extract and amaretto.
3. Gently fold in the ground-almond mixture. Drop heaping teaspoonfuls of batter onto parchment paper-lined baking sheets. Sprinkle generously with brown sugar.
4. Transfer to oven and bake until cookies are pale golden and begin to crack slightly, about 15 minutes. Reduce temperature to 100 degrees. Leave oven door ajar and let cookies stand in oven until completely dry and crisp, 25-30 minutes more. Let cookies cool briefly on baking sheets, before transferring to a wire rack to cool completely. Store in an airtight container up to 3 days.
Cooking time (duration): 50
Number of servings (yield): 40
Meal type: dessert
Culinary tradition: Italian
My rating:4 stars: ★★★★☆
Ingredients
- 500 grams strawberries
- 1/4 chocolate bites
- 1/2 cup cream
- 1/4 cup sugar
- 1 tbsp butter
- pinch salt
Instructions
- Over high heat, melt the sugar for about 2 minutes until transformed into a deep golden caramel.
- Add the caramel mixture and pour into the cream then return it to heat and cook until caramel and cream are smoothly dissolved.
- Remove from heat, add chocolate and salt and stir until chocolate melts.
- Finally, add butter to the mixture.
- When cooled drizzle the caramel chocolate sauce over your strawberry dish.
Variations
replace strawberries with any other fruits.
Cooking time (duration): 30
Number of servings (yield): 4
Meal type: dessert
Culinary tradition: Middle Eastern
My rating:5 stars: ★★★★★
Summary: elevate your senses into a whole new space
Ingredients
- 2 cup milk
- 2 cup cream
- 30 grams of gelatin
- 4 tbsp cold water
- 1/2 cup honey
- 2 tsp dried lavender
Instructions
- In a small bowl sprinkle the gelatin over water until softened.
- In saucepan, heat the cream, honey, and lavender until simmer. Turn the heat.
- Whisk in the gelatin and make sure that no lumps remain the add the milk to the ingredients.
- Pour into any preferred serving shape you like (i.e ramekins, shots, etc…) and put in the fridge for at least 3 hours.
- Serve with lemon zest on top and crushed dark chocolate.
Quick Notes
If you chose to serve your panna cotta in ramekins so to unmold them later on. Set the panna cotta in the fridge to more than 5 hours and then run a small knife to the edge when you un-mold them.
Variations
serve with any kinds of fruits, marmalade, or chocolate instead of lemon zest.
Cooking time (duration): 12
Number of servings (yield): 6
Meal type: dessert
Culinary tradition: Italian
My rating:5 stars: ★★★★★
Ingredients
- 1 baguette old-style bread
- handful of season fruits (banana, strawberry, apple)
or
- punch Nuts and kernels
- Nutella spread
Instructions
- Over a grill, toast the baguette on both sides. Spread Nutella over the toasted baguette. Top with nuts or kernels, or some fresh season fruits.(e.g. banana, strawberry)
Cooking time (duration): 20
Number of servings (yield): 6
Meal type: snack
Culinary tradition: Italian
My rating:5 stars: ★★★★★
Ingredients
- 1 jar peanut butter
- 1 small pack butter (melted)
- 6 cups icing sugar
- 4 cups dark chocolate chips
Instructions
- Mix together peanut butter, melted butter and sugar.
- Roll the dough into munch like balls.
- Stick each ball in a toothpick and align on a cookie sheet.
- Froze for 40 minutes.
- Bain-marie chocolate until smooth.
- Dip rolled balls in chocolate.
- Leave a small portion of balls without chocolate thus the look of a Buckeye.
- Refrigerate until served.
Cooking time (duration): 50
Number of servings (yield): 6
Meal type: dessert
Culinary tradition: USA (Southern)
My rating:5 stars: ★★★★★
Summary: for lovers, craving mothers, and dopamine-deprived persons
Ingredients
- 1 banana
- 1 tbsp peanut butter
- 2 teaspoons Nutella
- 2 tbsp Halva (Haleweh)
- 1 tbsp Honey
- pinch of crushed nuts
Instructions
- Slice banana into little disks, about 1-1.5 cm thick.
- Mix the remaining ingredients, and add mixture onto a sandwish.
- Drizzle honey on top of them.
- Add the nuts.
- Wrap the sandwich.
Cooking time (duration): 5
Number of servings (yield): 1
Meal type: snack
My rating:5 stars: ★★★★★
Ingredients
- 1.5 liter milk
- 1 cup round rice
- 1 cup sugar
- 2 tablespoons orange bloom water (or rosewater)
Instructions
- Cook the rice in boiling water until the water is completely absorbed.
- Boil the milk and add the orange bloom water, the sugar and cooked rice.
- Stir until boiling point then allow to cook on low heat for about 30 min.
- Serve cold with a hint of cinnamon on top.
Quick Notes
garnish with rose petal jam, some sliced almonds.
Variations
replace rose petal jam with honey
Cooking time (duration): 50
Number of servings (yield): 4
Meal type: snack
Culinary tradition: Middle Eastern(Lebanese)
My rating:5 stars: ★★★★★
November 7th, 2009
Ingredients
Shells:
- 2 cups all-purpose flour
- 30 grams Crisco
- 50 grams sugar
- 1 egg
- 10 tbsp. of water (or white wine preferred)
- 1/2 tsp. cinnamon
Filling:
- 2.5 cups of milk
- 1 cinnamon stick
- 2 cups of sugar
- 0.5 cup of cornstarch
- 1 tsp. vanilla
Instructions
Shell making:
- Mix all the ingredients together except the egg till they form a small ball.
- Add the egg to the mix and slowly add the water/wine till you get the dough.
- Refrigerate the dough for about ~3 hours.
- Roll it thin.
- Use a cup or a glass to cut the rolled dough.
- Wrap the cut circles around the tube and seal the edge with some water.
- Fry the cannoli shells in the tubes in oiluntil deep golden brown.
- Pull the tubes from oil and slide the shell off the tube.
- Place the shells on paper towel to soak up extra oil and cool down.
Filling:
- Heat sugar, milk, and cinnamon, leaving a little milk out to mix with the cornstarch.
- Add cornstarch/milk mixture when milk comes to a boil.
- Mix until thick while stirring continuously.
- Refrigerate for about 20 minutes.
- Add the vanilla and stir it with the mixture.
Finishing:
- Use a cake decorator’s bag to fill the shells, and dip the ends of the filled cannoli shells into the nuts or chocolate mixture.
Enjoy!
Variations
You can use ricotta cheese instead of cream to fill the cannolis.
Cooking time (duration): 240
Number of servings (yield): 12
Meal type: dessert
Culinary tradition: Italian
My rating:5 stars: ★★★★★
Crust Ingredients: