Maya’s Ingredients 4th Anniversary

MocchaDrinkbyMayaOryan Four years ago I started a blog thinking that this will be a great idea to document all my favorite recipes and have them all in one location. This idea developed since tremendously and instead of a cooking book, I ended up with an address book filled with contacts of friends from all over the world. I’m blessed to have so many followers and so many clients interested in my cooking and work as a food stylist. It’s this Blog that took me this far! I had people assisting me on shoots just because they know “Maya’s Ingredients”, I met fresh graduated photography students who knows my name because I was introduced to them as part of their course at college and I was invited to speak about Food Styling and Food Blogging at several events and TV shows because my Blog and website made it so easy for every one to find me and view my work. I’m thrilled, …no overwhelmed:) I’m happy and I will have a toast to you, thank you for passing by and hope to see you often. This elegant drink can be put together in 3 quick steps. Serve it in martini glasses or shot glasses and say CHEERS!

Vanilla Vodka – Espresso Drink Ingredients

  • 1 cup Vanilla Vodka
  • ½ cup Cold espresso
  • ¼ cup Tia Maria
  • Wedge of Orange
  • 1 tbsp cocoa
  • Pinch of cayenne

Preparation Combine vodka, espresso and Tia Maria liquor into a shaker filled with ice and shake well. To serve, rub the rim of a martini glass with an orange wedge and dip into the cocoa cayenne mixture. Pour drink inside and enjoy. Cheers!

My Valentine Red Velvet Cake

Valentine Red Velvet Cake

Kids had few days off school as part of their winter break and instead of taking them to a ski vacation we flew to sunny Dubai and stayed at one of our favorite resort Atlantis the Palm, where kids had an amazing time on the beach with mommy (myself hihihi)  and friends. We’re lucky to have so many friends living in Dubai, which always makes of our vacation an unforgettable one.

Back to my kitchen and to my baking passion, an old recipe of a red velvet cake shouted at me across the room to urgently make it; I was so powerless over its lusciousness and didn’t hesitate for a second.

I usually prefer dry cakes without any frosting on, but this combination of red velvet cake and vanilla cream cheese frosting is gorgeous and I’m sure once you try it you will stay hooked.

I had fun writing words with my children to top each slice of the cake, we wrote much more than we needed as some of them got broken while peeling them off the paper, but no one minded eating an extra piece of chocolate, they clearly have a sweet tooth like mommy.

Red Velvet Cake

Ingredients:

  • ½ cup unsalted butter, at room temperature
  • 1 ½ cups sugar
  • 2 eggs, at room temperature
  • 1 tsp vanilla extract
  • 3 tbsp unsweetened cocoa powder
  • 3 tbsp red food coloring
  • 2 ½ cups all-purpose flour
  • 1 tbsp baking powder
  • ½ tsp salt
  • 1 cup milk, at room temperature
  • 1 tsp white vinegar
  • 1 tsp baking soda

For the cream cheese frosting

  • 450g / 16 oz. cream cheese, at room temperature
  • 3 tbsp butter, at room temperature
  • 1 tsp vanilla extract
  • 2½ cups icing sugar, sifted
  • Pinch of salt
  • 100g dark chocolate to make the toppers (optional)

Directions:

Preheat the oven to 185°C. Grease and flour two 9-inch round cake pan.

In a large bowl, using a hand mixer or a stand mixer, beat butter and sugar. Beat in eggs, one at a time. Beat in vanilla.

Mix together cocoa powder and food coloring to form a paste and add it to the egg mixture.

Sift together flour, salt and baking powder. Add the flour mixture, gradually to the egg mixture, alternating with the milk, beat until well incorporated, making sure to scrape down the bottom of the bowl with a spatula.

Mix baking soda and vinegar together and add.

Divide batter into prepared pans. Bake 30-40 minutes, until cake springs back when gently pressed with finger.

Cool the cakes in their pans on a wire rack for 10 minutes. Remove the cakes from the pan, and allow to cool completely before frosting.

To make the frosting: Whisk together cream cheese and butter until smooth.

Add, sugar, vanilla and salt and beat on medium-high speed until well combined.

Spread the cream cheese over the top of one of the cakes and on top (bottom up). Now spread the remaining cream cheese to cover the cakes from all sides, and decorate if desired.

To make the toppers: Melt chocolate over a bain-marie and fill it in a squeeze bottle or a piping bag. Write words (like love, kisses, hugs, xoxo, valentine) on a wax paper and wait few minutes to cool. Once the chocolate is hard, peel it off the paper and insert it gently in the cream.

Chocolate Stout Cake

Photography Serge Oryan

Photography Serge Oryan www.sergeoryan.com

I don’t remember having a cake with beer inside until few months back when I was in New York City. My friend insisted that I try some, telling me that it doesn’t taste like beer at all. She was right it doesn’t taste the beer, but the stout inside adds a twist that calls you for a second bite and more. It’s moist, unlike you might be thinking it’s not bitter, but does have a deep tang.

I browsed few recipes online, all very similar. Most use sour cream, but I prefer the fresh organic yogurt I get straight from the farm. I used Almaza Lebanese beer, which I love, but you can use Guinness or your favorite dark beer.

I baked this same cake twice this week, and every single bite was a true dose of happiness!

Ingredients:

  • 100g / 1 stick butter, melted
  • 1 ½ cup dark beer
  • ½ cup milk
  • 3 eggs
  • 1 tsp vanilla
  • ½ cup plain Greek yogurt
  • 2 ½ cups all-purpose flour, sifted
  • 2 cups light brown sugar
  • ¾ cup unsweetened cocoa powder, sifted
  • 1 tsp baking soda
  • Pinch of Salt

Directions:

  1. Pre-heat the oven to 185°C. Grease and flour a cake pan.
  2. In a large bowl, using a hand mixer or a stand mixer, beat butter, beer, and milk. Beat in eggs, one at a time. Beat in vanilla. Add yogurt and mix until incorporated.
  3. In a large bowl, combine flour, sugar, cocoa powder, baking soda and salt.
  4. Fold the dry flour mixture, gradually in the wet beer mixture, making sure to scrape down the bowl with a spatula.
  5. Spoon batter into prepared pan. Bake 40-50 minutes, until cake springs back when gently pressed with finger.
  6. Let cool in pan on rack.

Caramelized Onions Tartelettes with Black Olives

MayaOryanIMG_4347

I baked many tartelettes during the holidays some sweet and others savory. I involved caramelized onions with tarts, poultry and oriental recipes, it always adds to my meals an intense, roasty, lightly sweet taste close to jazz.

When onions are cooked slowly, all the natural sugars in, caramelize, without the slight addition of sugar.

Mini tarts are bite-sized and enticing. They work as an appetizer on a cocktail party or a casual gathering with friends. The puff pastry is crisp and each tart is carved with love.

I sometimes make two batches; one with feta and olives and the other with goat cheese and figs. Once you know how to make you tart shells an endless variety is found on the blogosphere. Enjoy the recipe below with friends or relatives and hope it results with echoes of smiles and happy bellies.

Ingredients

  • 1 tablespoon unsalted butter
  • 2 tablespoons extra-virgin olive oil
  • 2 medium onions, thinly sliced
  • 2 tablespoons fresh thyme, leaves
  • All-purpose flour, for dusting
  • 250g / 1 sheet frozen puff pastry, thawed
  • ¼ cup feta, crumbled
  • ¼ cup black olives, pitted and halved

Preparation

  1. Melt butter with oil in a skillet over low-medium heat. Add onions and thyme, and cook (without stirring) 7-10 minutes, or until onions are golden.
  2. Pre-heat oven to 180°
  3. On a lightly floured surface, roll out pastry, and cut out 7cms circles and place onto the baking dish. Pierce dough with a fork.
  4. Spoon feta cheese in the center of each circle. Top it with onions. Decorate with olives.
  5. Bake for 15-20 minutes, until the dough starts to rise and turn golden color.

Panzanella (Italian Bread Salad)

IMG_4570MayaOryan

Panzanella salad is one that I remember to prepare when I have a slightly stale French loaf. I love home-made croutons, and when flavored with garlic or cheese I can nibble at that all day long.

This salad uses simple ingredients, like tomatoes, red onions, basil and a couple of cucumbers to add some crunch. The sharp taste of the dressing is a good match and will appreciatively contrast with the croutons.

Don’t forget to pull out your best quality extra-virgin olive to make it!

 

Panzanella (Italian Bread Salad)

Ingredients:

  • ½ cup extra virgin oil
  • 3 garlic cloves
  • 1 day old, loaf French baguette or Italian bread, cut in croutons size
  • 4 tomatoes, diced
  • 2 cucumbers, diced
  • 1 small red onion, chopped
  • ¼ cup basil leaves, chopped

Dressing

  • 2 tbsp red wine vinegar (or apple vinegar)
  • 1 tbsp minced shallot
  • Pinch of sugar
  • Salt, to taste

Directions:

 

  1. Preheat oven to 170 degrees Celsius.
  2. Heat olive oil for 2 minutes, then drop the garlic inside and leave it to cool.
  3. Scatter the bread pieces on a baking tray and brush or drizzle with 2 tablespoons of the garlic olive oil. Place the baking tray in the middle of the oven and bake about 5-7 minutes on each side.
  4. Remove from oven and sprinkle with salt.
  5. To prepare the dressing; discard garlic cloves. Add vinegar, shallot sugar and salt to olive oil and whisk.
  6. In a large bowl, combine the tomatoes, cucumber, red onion, basil and bread (croutons). Toss all in the dressing and serve immediately.

Apple Tart

AppleTartby Maya Oryan

It’s raining again and I’m kind of sick of it. I’m so happy I booked my vacation to sunny Dubai and this is my light at he end of the tunnel. By coincidence I read this morning an old post written by Ishita, a Dubai based blogger, whom I met 15 months ago at FBC. Her story conjured up a decade of tinsel memories lived in a city I still call my second home.

Back to the main task and through this mission of cooking from whatever available ingredients at home, I spot my red apples starting to loose glam. I thought, why not use my frozen piecrust and bake this no-fail easy recipe that anyone should give a try. The blend of cinnamon with fresh apples, tangy lemon, and vanilla ice cream makes of it a true delight in every spoonful.

And don’t forget each baked pie is a labor of love:)

Apple Tart

Ingredients

  • 250g/1 ready-rolled frozen shortcrust pastry (or pâte sablée), just thawed
  • 6 large red apples, peeled, cored and sliced
  • ½ cup light brown sugar
  • ½ tsp cinnamon (more or less, to taste)
  • 3 tbsp limoncello (if not available lemon juice}
  • 1 egg, lightly beaten
  • Caramel sauce, to drizzle (optional)

 Preparation

  1. Combine apples, sugar, cinnamon and juice in a bowl and cover. Allow to macerate for half an hour.
  2. Pre-heat oven to 180°C.
  3. Roll out dough on floured surface. Transfer to pie dish. Trim excess and flute the sides. Pierce crust all over with a fork.
  4. Arrange apple slices decoratively over the crust –pour remaining syrup over all.
  5. Brush the edges of the pastry with egg.
  6. Bake for 25-30 minutes or until golden. Drizzle with some caramel and serve warm or at room temperature with vanilla ice cream.

To prepare your own crust try Martha Stewart short crust dough

Chef Emile’s Vegetable Salad

IMG_4430MayaOryan

Last year, my daughter’s class, Grade III, at school had to present POLAND on International Day. I, of course, offered my help to cook Polish food to be presented at our stall. Some moms signed in their name in my group before I even announce myself as a contributor. Thank you for your trust;-)

Well my menu and especially the salad, turned out to be a hit as people kept on coming back for more.

I thought the best is to serve something cold like salad and cake, as it’s going to be a lot of people coming at the same time for tasting after the dancing show. There were 1200 visitors and maybe 12 stalls. Salatka Jarzynowa is a traditional Polish salad that is served during holidays. It is prepared with root vegetables like carrot, potatoes and celery root. This salad is best prepared one day before as it needs to mature and tastes really better the next day. This was really convenient as part of the savory menu.

The best version to make it is my dad’s recipe; I did mention that my dad was a chef and I sure learnt from him a lot of cooking. His recipe has always been a star dish! It’s so consistent that we can eat this alone. I remember how he decorates it with shrimps or cold cuts, and always place it side by side with the turkey on Christmas. This year’s dinner was at my sister, and dad showed up with THE SALAD and they were both more than welcome.

Emile’s 2 important tips are: to prepare the vegetable salad with only vegetables that are not juicy, and to never skip the honey in the dressing.

I hate when one’s look at this salad and tells me I don’t eat potato salad, am like it’s okay to venture once, it’s not only potato … my genius dad taught me how to add Emmenthal cheese, ham and apple and this is the tastier salad you can ever eat!

My last request, please don’t open cans and throw in this salad, it only tastes better when you make it with fresh ingredients. How long does it take to chop little vegetables and let it boil for 10 minutes.

I really hope you enjoy this recipe and consider making it during holiday celebrations. As I said, it is best to prepare one day before serving.

For a fancier look, store it in a round container in the fridge, and just before serving, turn it upside down on a flat round plate and decorate with salami, cheese, salmon or shrimps.

Ingredients

  • 2 cups fresh potatoes, diced and cooked al dente
  • 1 cup fresh carrots, diced and cooked al dente
  • 1 cup fresh (or frozen) peas, cooked
  • 200g Emmenthal cheese, diced
  • 200g Ham or turkey ham/ slices of ½ inch thick, diced
  • 200g Granny Smith apples, diced
  • 2 tbsp gherkins pickles, sliced (optional)

Dressing:

  • 4 tbsp mayonnaise
  • 2 tbsp ketchup
  • 1 tbsp Dijon mustard
  • 1 tsp honey
  • Pinch of salt

Preparation

  1. To cook the potatoes, boil water and cook potatoes 7-10 minutes until cooked but still hard.
  2. Cook carrots and peas same as potatoes, and each one separately. Please don’t cook all together in same pot because the time of boiling varies for each one.
  3. Set aside to cool.
  4. Combine cheese, apples and pickles. Add to potatoes, carrots and peas.
  5. Mix all the ingredients of the dressing and toss in the salad. Combine well gently. I use a rubber spatula not to mash the vegetables. Refrigerate.