Tag Archives: dessert

Apple Tart

Posted on by
4

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

Chocolate Fudge Brownies

Posted on by
5

Brownie-MayaOryan

I asked my friend what do you love the most about your diet? And the answer came: The Cheating Day!

I love her thinking;-)

Open candy bar, ice cream, chocolate, caramel, jelly beans, … They are all fair game! Whatever you’re craving for; pizza, cheeseburger, doughnut… No food is off limits. It’s the day you honor your body’s food wishes and stop counting calories. Isn’t that a genius plan!

A well-justified treat for being such a saint all week and sticking to your diet, so what can be better excuse to dig intuitively in my decadent, fudgy, naughty brownie cake. They taste as great as they sound, they are so addictive, am sure you’ll want to make a second batch before the first is finished.

I agree with you that there must be some law to stops bloggers from uploading tempting pictures of sweets and have mercy on those who are dieting, but this is why cheating meals are designed for, no?

Come on, give your body a break those brownies have never looked so appetizing!

Chocolate Fudge Brownies

Ingredients

  • 150g unsalted butter, melted
  • 150g dark chocolate, chopped
  • 100g milk chocolate, chopped
  • 1 ¼ cup sugar
  • 3 eggs, lightly beaten
  • 1 tbsp orange zest
  • 1 cup all-purpose flour, sifted
  • 100g dark chocolate, broken into pieces (or chocolate nuggets)
  • 1 tbsp milk
  • ½ cup walnut (optional)

Preparation

  1. Preheat oven to 180°C. Grease 9×9 inch square pan.
  2. Melt chocolate in a medium saucepan over low heat and combine to butter. Cool 10 minutes.
  3. Stir in sugar, egg, zest, flour, chocolate pieces and milk.
  4. Spread mixture into pan and decorate with walnuts. Bake 25-30mn. Cover pan with foil bake for further 20 minutes. If the brownie wobbles in the middle, put back in the oven and bake for another 5 minutes or until the top has a shiny crust and sides are beginning to come away from the pan.
  5. Dust brownies with sifted cocoa powder if desired and cut into squares.

Chocolate Caramel Cheesecake

Posted on by
8

ChocolateCaramelCheeseCake

We had guests over few drinks last evening and the main topic of the conversation was my husband’s Harley Davidson collection. The same Vroomvroom talk went on and on until it was time for dessert… and all of a sudden the Vroom tone changed to Mmmmm Mmmmm Mmmmm.; My super hero Chocolate Caramel Cheesecake was served and made its way triumphantly to everybody’s thinking to change the subject from biking to baking.

I sat on my throne watching the last slice disappearing, and thinking I can’t be any happier!

This super easy “No Bake” cheesecake recipe is delicious to the eyes and to the taste buds as well. It is fabulous for parties or events. I hope you will try it and bedazzle your guests the way I did.

Chocolate Caramel Cheesecake

 Ingredients

  • 1 cup graham biscuits, ground
  • ½ cup butter, melted
  • 1 tbsp brown sugar
  • 2 cups cream cheese (like Philadelphia)
  • 1 cup chocolate spread (like Nutella)
  • 6 tbsp icing sugar
  • ½ cup whipping cream
  • ½ cup milk
  • 2 tbsp caramel sauce
  • Chocolate sprinkles or chocolate chunks

Preparation

  1. Mix the biscuits, the butter and sugar until you have a moist sandy mixture. Press into a 20cm round cake and refrigerate.
  2. Beat together 1 cup of the cream cheese, chocolate spread and 3 tablespoons of the icing sugar until well combined.
  3. Top the biscuit base with the cheese mixture and place in the fridge to chill for 1 hour.
  4. Beat together the rest of the cream cheese, the whipping cream, and the milk until smooth. Add the rest of the icing sugar and the caramel sauce and continue beating until combined.
  5. Top the chocolate layer with the caramel cheese mixture and place in the fridge to chill for 2 hours.
  6. Decorate with chocolate sprinkles or chocolate chunks and serve chilled.

ITALIAN APPLE CAKE

Posted on by
4

ItalianAppleCake-MayaOryan

It is said that we spend around the third of our life sleeping; I would love to know how much am I spending mine baking.

I love baking. Whether it’s sweet or savor, my pupils just grow larger in front of almost any kind of food coming out of the oven.

Yesterday I baked an apple cake and witnessed it coming out my kitchen triumphantly smelling like heaven.

I had my family over for my yearly Christmas party. I love our get-together, it’s warm and joyful. Kids were delighted with all the new gifts waiting for them under the Christmas tree and we, “grown-ups”, were happy drinking and eating merrily. A day to remember! Also was my cake☺

My daughters Kaia and Axel

My daughters Kaia and Axel

ITALIAN APPLE CAKE

Ingredients

  • 100g butter (at room temperature)
  • ¾ cup sugar
  • 2 eggs
  • 1tsp vanilla
  • 2 cups flour, sifted
  • 1tsp baking powder
  • ¼ tsp salt
  • 4tbsp milk
  • 3 sweet apples such as gala or golden, cored and sliced (skin on)
  • 1 tsp brown sugar
  • ½ tsp cinnamon
  • 1tbsp limoncello

Preparation

1. Preheat oven to 180° C. Butter and flour a 22cm round cake pan.

2. In a large bowl, using a hand mixer or stand mixer, beat butter and sugar together until light and fluffy, add eggs, vanilla, flour, baking powder and salt.

3. Pour milk gradually while mixing and scraping down the bowl with a spatula as you go.

4. Pour the batter in the cake pan and decorate with the apple slices arranging them close together and overlapping on top of the batter.

5. Mix brown sugar and cinnamon together and sprinkle this over the apples. Drizzle with limoncello (or lemon juice).

6. Bake for 40-45 minutes. Check early, cake is done when a toothpick inserted in the center comes out clean.

5. Cool the cake in the pan on a wire rack.

6. Serve with vanilla ice cream if desired.

Lebanese Classic Rice pudding or Riz Bi Haleeb

Posted on by
14

Image

Rice pudding was Kaia’s first favorite food. I used to cook it more when my girls were teething☺ I consider it more of a baby food than a dessert, because it reminds me of them sitting in their high chair enjoying eating Riz bi Haleeb.

It is an easy and simple recipe to prepare for the whole family. Every country around the world has its own version of rice pudding. I find the Lebanese recipe the best I’ve ever tasted. Perhaps, because of the use of the mastic gum that gives it a little of a light chewy feel and the aromatic fragrance of the orange blossom water.

Hope you and your kids enjoy this great old-fashioned dessert!

Ingredients

  • 3 cups full fat milk
  • ½ cup white sugar
  • ½ cup short grain white rice
  • 1 cup water
  • 1/4 tsp mastic powder, pound
  • 1tbsp orange blossom water
  • Unsalted whole pistachios, to decorate
  • Unsalted ground pistachios, to decorate
  • Pine nuts, to decorate

Preparation

  1. Pour milk in a medium-sized, heavy-bottomed saucepan, add sugar and bring to a boil.
  2. Add the rice and water. Stir well.
  3. Cook over medium heat for about 30mn or until the mixture is creamy, stirring constantly, making sure the rice doesn’t stick at the bottom of the pan.
  4. Add the mastic powder and the orange blossom water and cook for another 15mn until thickened.
  5. Remove from heat. Spoon the rice evenly among serving bowls.
  6. Decorate with pistachios and pine nuts. Served chilled.

Another Lebanese Dessert, the Snayniyeh!

Posted on by
27

Lebanese are very special when it comes to languages. I, like many Lebanese, speak to my daughter in French, send her to a school where she learns English and Arabic and lives in a country where the spoken language is Lebanese.

Gulf countries have a translation for every foreign word while we Lebanese have our own mishmash of languages, we don’t mind speaking 3 languages in one sentence; if it’s a computer then let’s call it a computer and not “hassoub”, and if French call it Filet, don’t think hard, everybody knows what Filet de boeuf is. I love this! It’s not complicated!

So when Kaia, asks me: “Mom what is cheese in Arabic?”, I proudly answer: “Jibneh”, but if she asks: “What is Cheese Cake?”. I answer: “It’s Cheese Cake!” Who knows what Gateau jibin is!

This morning she asked: “What is Snayniyeh in French?” I said: “It’s Snayniyeh!”. “And in English?” I answered: “Also Snayniyeh!”. She smiled and said: “It’s funny!”

Fair enough, no? Italians have Tiramisu and Panna cotta we Lebanese have Snayniyeh and Meghleh. Why try calling it anything else!

Every name hides a little story behind. Snayniyeh is derived from “snan”, which means teeth in Lebanese and this scrumptious dessert is usually prepared to celebrate the appearance of a child’s first tooth. A sure phenomenal event for every mom!

I love our traditions! Meghleh to celebrate the birth of a child, Snayniyeh for teething, Maamoul for Easter and Awwamat for Ghtas (Christ’s baptismal night), isn’t it sweet☺

The name Snayniyeh put a smile on many faces as it brings back sweet memories! It’s simple and healthy and this is how I make it.

Ingredients

  • 1cup hulled wheat, washed and rinsed (in Arabic ameh ma’chour)
  • 1lt water
  • 1 large pomegranate, peeled and seeded
  • 3/4cup icing sugar
  • 1/2cup orange-blossom water
  • 1/2cup pistachios, soaked in water for about 1 hour
  • 1/2cup almonds, soaked in water for about 1 hour
  • 1/2cup walnuts, soaked in water for about 1 hour
  • 1/2cup sugared chick peas

Preparation

  1. Cook the wheat in boiling water for an hour or until tender and all the liquid has been absorbed.
  2. Remove from heat and stir in icing sugar and orange-blossom water.
  3. Mix with the pomegranate seeds.
  4. Scatter the rest of the ingredients on the top and serve hot or cold.

Mama’s Sfouf

Posted on by
17

I’m back to my kitchen, to my bed and most importantly to my family. Gosh! I missed my hubby and daughters. Four weeks away from home felt very long and slow. I felt the time freezing, as if the Earth was not rotating, but Thanks God, there’s a bright side for every story, because I was working with a wonderful team, on a very big brand, learning splendid recipes from a gifted chef.

I came back a week ago! I miss cooking so much that we had different menu everyday for breakfast, lunch, dinner and even dessert. My family and I are overwhelmed.

The first item I want to share with you after my return is Sfouf cake.

Sfouf are fun! It’s a Lebanese dessert known for its distinctive yellow color coming from the addition of turmeric. Sfouf can be enjoyed with milk, tea or coffee. It contains no eggs or no butter, mix the ingredients the way you like and make sure you will get a superb cake flavored with aniseed and turmeric spices; two of the healthiest spices available. Like many recipes, the quantities varies from a kitchen to another, but my mom’s recipe is simply the best☺

Sfouf (Sfoof)

Ingredients:

  • 3 cups Semolina Flour
  • 3 cup Flour
  • 1cup Vegetable oil
  • 1 tbsp Turmeric (a.k.a Curcuma)
  • 2 tsp Baking powder
  • 2 tsp Aniseed (ground)
  • 1 tsp Vanilla
  • 2 cups Sugar
  • 21/2 cups Milk (or water)
  • 2 tbsp Tahina (sesame paste)
  • Sesame seeds, Slivered almonds or Pine nuts, to garnish

Directions:

1. Preheat oven to 180C

2. In a bowl, mix semolina, flour, turmeric, baking powder, aniseed and vanilla. Add oil and stir to make a paste.

3. In a separate bowl, melt sugar in cold milk. Add gradually to the flour and spices paste and mix using an electric cake mixer.

4. Grease the baking dish with Tahina and pour batter. Make sure it’s flat and even. Sprinkle with sesame, pine nuts or decorate with almonds.

5. Bake for approximately 30 minutes, or until golden-brown. Allow to cool for 15 minutes. Cut in pieces like you do for brownies and serve.

Please note, this same recipe can be done without milk. Just dilute sugar and aniseed in water and add it to the flour and spices mixture.

 

The Italian Saga: Lemon Panna Cotta With Strawberries

Posted on by
4

As sophisticated as it looks, Panna cotta is unbelievably easy to make.

Fabulous for dinner parties and can be made a day or two in advance and kept in the refrigerator. I also love it because it’s a real versatile recipe that can be combined easily to whatever seasonal fruits available.

Perfectly served with caramel sauce, honey, tropical fruits, cappuccino, coconut, etc… but my favorite combo is Lemon Panna Cotta with Strawberries! The lemon’s affair with the strawberry is scandalous. This recipe is irresistible and I haven’t found one person who doesn’t absolutely love it! I served it yesterday to my guests, and they practically licked the flute clean:) I love this feeling. Satisfying!

This recipe is pretty much my own after I’ve tried so many others from books and websites, it’s easy and delicious.

That’s the beauty of Tuscan cooking: simple and effortless. Enjoy!

Ingredients

Lemon Panna Cotta

  • 1 ½ tsp unflavored gelatin
  • 2 tbsp cold water
  • 1 cup heavy cream
  • 1 cup whole milk
  • 1/2 cup sugar
  • 
1 tsp vanilla extract
  • 2 tbsps limoncello
  • 
1 tbsp lemon peel, grated
  • 1 cup sour cream

 Strawberry Coulis

  • 200g fresh strawberries, hulled, chopped small
  • 10g butter (optional)
  • 3 tbsp brown sugar
  • 
1 tbsp lemon juice
  • 50g fresh strawberries, hulls removed and cut in half to decorate.

Preparation

  1. To make the strawberry coulis: In a medium saucepan, combine the strawberries, butter, sugar, and lemon juice. Cook over medium-high heat until the sauce becomes like a purée. Remove from the heat. If you like your coulis thin, strain it or blend it swiftly with a stick hand blender.
  2. To make the Panna Cotta: Sprinkle the powdered gelatin over the cold water and let soak for 5-10 minutes until soft.
  3. Pour the cream and the milk in the saucepan and heat until warm. Stir in the sugar and vanilla until dissolved.
  4. Remove from heat and stir in the soaked gelatine, limoncello, lemon peel and sour cream until smooth.
  5.  Pour into serving glasses (only half of 3/4 way) and refrigerate until firm. The time depends on the size of the glass, but be sure not to take it out too early.
  6. When the Panna Cotta has firmed, pour a layer of strawberry sauce over each treat and decorate with fresh strawberries. Let set up in refrigerator.


WARNING!!! Contains Inappropriate Photos!

Posted on by
5

Banoffee Pie is one of my favorite sweets! Full of all things naughty, banoffee pie tastes amazing.

But before I pass you the recipe, I’d like to apologize to all those who are on a strict diet, to all those who are trying hard to fit in a smaller size of jeans, to chicks aiming for a flat belly this summer, to all my friends who are in the middle of their Vela Smooth sessions and to all those who are cutting on carbs. For all the rest, I hope you try this British classic dessert cause it’s irresistible! 🙂

I admit it’s a sweet dessert, a little bit too sweet than other desserts, the reason why I prefer to do it in a small glass /verrines and to decorate it with dark chocolate.

Banoffee stands for Banana+toffee, these 2 ingredients must have exchanged vows once upon time …and I lived happily ever after.

Banoffee Pie Verrine Style

Ingredients

  • For the base: 60g butter, melted
  • 250g digestive bicuits
  • For the caramel: 100g butter
  • 100g brown sugar
  • 1 can of Condensed Milk
  • For the topping: 4 bananas, sliced
  • Cocoa Powder, to dust
  • Chocolate curls, to decorate
  • Whipping Cream (optional)

Preparation

  1. Place the biscuits in a plastic bag and crush using a rolling pin. Transfer to a bowl and add the melted butter and stir. Divide the mixture into 12 small glasses and press into an even layer. Chill the base while you make the filling.
  2. In a non-stick saucepan place the butter and sugar. When the butter melts and the sugar dissolves add the condensed milk and stir continuously. Bring gently to the boil. As soon as it thickens, remove from heat and allow to cool.
  3. Spread the caramel on the biscuit base evenly and chill for about 1 hour or until firm.
  4. Slice the bananas, dust liberally with cocoa powder and layer over the caramel. Finish with whipping cream and some grated chocolate. Serve.

Chocolate Banana Cake

Posted on by
3

The first time I ate a chocolate banana cake was at a friend’s place. When I asked her for the recipe, she told me that it was a ready mix box that she bought in Poland 😦 Very disappointing!

I simply fell in love with that cake and wanted to have more of her delicious dessert. When I got back home, the next thing I found myself doing was looking online for Chocolate Banana cakes recipes. Then, after baking this cake several times, I ended up making my own “flattering” recipe. Why flattering, you might ask?  ‘Cause I swear that anyone who tried this cake immediately asked me for the recipe!

Whenever I’m invited to a dinner or a gathering and I feel like leaving a good impression, I bake a chocolate banana cake and bring it along. Splendid! It makes it even more flattering when my “Hero cake” gets so many compliments or when I receive indirect compliments through the ones addressed to my husband Serge, such as “niyelak” i.e. lucky you 🙂

Genius!

Before you start with the preparation, you need to know that ripe bananas have more flavor and a good quality of milk chocolate makes a lot of a difference (I often use Galaxy chocolate plain milk).

This cake is very moist, hopefully you will try it and love it.

Chocolate Banana Cake

Ingredients

  • 1/4 cup oil or 50gms/half stick butter
  • 1 1/2 cups sugar
  • 3 eggs
  • 1 teaspoon vanilla
  • 3 small mashed ripe bananas
  • 2 cups flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • ¼ cup milk
  • 1 cup chocolate chips or chocolate chunks

Preparation:

 

  • Pre-heat oven on  180 degree C.
  • Beat butter, sugar, eggs, and vanilla.
  • Add bananas. Beat well
  • Add dry ingredients; flour, baking soda and baking powder. Blend.
  • Add milk and mix.
  • Pour batter in a pre-greased baking pan and add chocolate chips on the top of the batter and push it gently with a toothpick. Do not let it sink.
  • Bake for 45-50 minutes.