Summary: an old story for the same delicacy
Ingredients
- 4 cups All purpose flour
- 4 cups water
- 6 tbsps milk
- 2 eggs
- 1 tsp salt
- 1 tbsp baking powder
- 1 splash vanilla extract
- 1 tbsp olive oil
- 2 tbsp butter (unsalted)
Instructions
- Butter and heat a non-stick pan.
- Pour a cup of batter in the center of the pan and swirl to spread evenly.
- Cook for 30 seconds and flip.
- Cook for another 10 seconds and remove to the cutting board.
- Keep them aside to cool.
Quick Notes
You can use the crêpe for either sweet or salty, or both.
Variations
Sweet: Add some chocolate, nuts and bananas to a savory sweet dessert. Salty: Add some spiniach, ricotta and wrap the crêpe. Put them in the oven for 5 mins or till the cheese is melting.
Cooking time (duration): 30
Number of servings (yield): 12
Meal type: lunch, dinner
Culinary tradition: French
My rating: 5 stars: ????? 1 review(s)
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: ?????
Ingredients
- 500 grams zucchini thinly sliced
- Olive oil for frying
- Salt to taste
Batter:
- 1 cup soda water
- 1/2 tsp of sea salt
- 3/4 cup all-purpose flour
Instructions
- Thinly slice zucchinis in a bowl.
- Prepare the batter by mixing all the ingredients(soda, flour and salt).
- Bring oil to high heat.
- Pour batter over zucchinis to coat them.
- Place battered zucchinis in oil and fry until golden on both sides and batter puffs up. Drain enough to remove excess oil.
- Serve hot.
Cooking time (duration): 25
Diet type: Vegetarian
Number of servings (yield): 4
Meal type: lunch
Culinary tradition: Middle Eastern
My rating:5 stars: ★★★★★
Ingredients
- Potato Mixture:
- 3 large eggs
- 2 1/2 kgs fresh sweet potatoes , boiled, drained, peeled and mashed (or 6 cups)
- 2/3 cup granulated sugar
- 2/3 cup butter or margarine, melted
- 1/3 cup heavy cream
- 1 teaspoon vanilla
1/2 teaspoon each of ground nutmeg and allspice
Topping:
- 1 cup packed light-brown sugar
- 1/3 cup all-purpose flour
- 1 cup finely chopped pecans
- 1/3 cup butter or margarine, cut in small pieces
For garnish:
- 12 pecan halves
Instructions
- Heat oven to 180 C (or 350 F).
Grease a shallow 2 liters baking dish.
Potato Mixture:
- Beat eggs in a large bowl.
- Stir in potatoes until blended.
- Add remaining ingredients; mix well.
- Spread evenly in prepared baking dish.
Topping:
- Mix sugar, flour and nuts in a medium-size bowl.
- Work in butter with hands until well blended. Bake 60-70 minutes until topping is browned and bubbling.
- Garnish with pecan halves.
Cooking time (duration): 90
Diet type: Vegetarian
Number of servings (yield): 12
Meal type: lunch
Culinary tradition: USA (Southern)
My rating:5 stars: ★★★★★
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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: ★★★★★
