Angel Food Cake

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How many of you believe that his mom is the greatest mom in the whole world raise his hand! I agree. Raising my hand too:)

I am blessed with a wonderful mom, who has always been there for me, present at every milestone I reached. She is soft, smart, fun, talented and absolutely patient. In fact, if patience had a face it would be my mom’s.

I love you mom and so proud of you and proud to apply in my life, all the beautiful things you taught me.

My daughters, Axel and Kaia, have been drawing me and making me cards all this week for Mother’s day so cute of them but I need a bigger house now with more walls to hang all their little masterpieces;-)

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I wanted to bake a cake for my mom and started browsing the net for inspiration when I saw Angel Food cake. I love Angel cakes and I love the name!! Angel Food! Of course ANGELS this is what moms stand for:)

There’s a reason angel food cake is a favorite vanilla sponge cake, it’s fluffy as air, fat-free as it uses no butter or oil and tastes like heaven. It’s simple and best served with vanilla sauce, but can also be consumed with whipping cream and strawberries.

Here below I’m sharing the Angel Food Cake recipe, I found online. I actually found this same 6-ingredients-recipe  almost everywhere. I prepared my cake as per LovetoKnow‘s instructions and turned out to be a success!!. Hope you’ll get the same results and get to bake your own Angel food cake.

Happy Mother’s Day!

Angel Food Cake Recipe

By Cheryl Cirelli

Ingredients

  • 1 cup cake flour
  • 1/4 teaspoon salt
  • 12 large egg whites at room temperature
  • 1 teaspoon cream of tartar
  • 1 1/4 cups white sugar
  • 2 teaspoons vanilla extract

Preparation

  1. Preheat oven to 170 C / 350 F degrees.
  2. Sift flour and salt into a large bowl and set aside.
  3. Using a mixer, beat egg whites until they become foamy. This should take 1 minute.
  4. To the egg whites, add cream of tartar and beat until soft peaks begin to form.
  5. Continuing beating mixture on low and slowly add the sugar and beat until stiff peaks form. This takes about 2 to 3 minutes.
  6. Add the vanilla extract and beat to combine.
  7. Transfer the egg white mixture to a large bowl and begin sifting in the flour mixture.
  8. Gently fold until the two mixtures combine.
  9. Spoon the batter into an ungreased cake pan.
  10. To release air bubbles, run a small knife through the batter once it is in the pan.
  11. Bake for 40 minutes or until cake springs back when pressed lightly.
  12. Allow cake to cool in pan for an hour before removing.
  13. To remove from pan, run a knife along the edges to release and invert cake onto a plate.

Stuffed Vine Leaves

MayaOryanIMG_8508-RPhotography Serge Oryan

Stuffed vine leaves are as easy as a salad to make! It has to be easy since this recipe was among the first ones I learned. In fact you combine all the ingredients same as you do for a salad, drizzle the olive oil and the lemon juice and start the stuffing. The rolling is not that complicated!

An authentic traditional recipe, prepared just like my mom and her mom before her. Stuffed vine leaves are really moreish, these juicy little bites, melting soft in the mouth are best consumed as an appetizer or as a main dish.This dish is one of the essential plates in Lebanese mezze. Because it’s vegetarian, it makes it a popular staple during the Lent period.

Full with nutritious ingredients, this meal is a heart-healthy choice for almost anyone. According to the nutrition data, Grape leaves are low in Saturated Fat, and very low in Cholesterol and Sodium. They are also a good source of Vitamin C, Vitamin E, Niacin and Iron, and a very good source of Dietary Fiber, Vitamin A, Vitamin K, Riboflavin, Vitamin B6 and Folate. They can provide your body with beneficial nutrients, from Calcium, Magnesium, Copper, Manganese to omega-3 fatty acids and antioxidants. What’s not to like about that!

 One last note, if using canned grape leaves, rinse the leaves gently with warm water and use, while fresh grape leaves have to be soaked in hot water for 10-15 minutes before using.

Ingredients

  • 250g grape vine leaves
  • 1½ cup uncooked short grain rice
  • 4 cups parsley, finely chopped
  • 2 tbsp fresh mint leaves, finely chopped
  • 1 cup white onion, finely chopped
  • 3 cups tomatoes, diced
  • 1 cup chickpeas, canned or cooked
  • 2/3 cup olive oil
  • 2/3 cup lemon juice
  • 2 tsp salt
  • 1 tsp sweet pepper
  • 1-2 Potatoes, sliced in circles
  • Water
  • 2-3 tomatoes slices in circles

Preparation

To prepare the stuffing, combine uncooked rice, parsley, mint, onions, tomatoes and chickpeas in a bowl. Drizzle with olive oil and lemon juice. Season with salt and pepper and toss gently.

In a heavy bottomed saucepan, layer the potatoes slices as one layer.

Open flat the grape vine leaf, shiny side down, spoon inside the parsley rice mixture and roll tightly, closing the sides first. Arrange in pan placing the rolls closely one to the other. To finish, top with a layer of tomato slices and strain the reserve stuffing liquid over all.

Place a large plate on the top of the rolls to keep them holding together. Cover with water and cook over low heat for about 40 minutes.

Let cool and serve with yogurt. Garnish with lemon slices and mint leaves.

Note: You might finish the stuffing before the leaves, or the leaves before the stuffing. I tried to be as close as possible to the quantity of the ingredients, but it varies from one size of leaf to other and depends on the amount of stuffing you use in each roll.

 

Pomegranate Moscow Mule

Moscow Mule

Photography Serge Oryan

When I think of a refreshing and light drink to sip while watching the clock countdown to midnight, I make myself a red Moscow Mule.

Pomegranate juice is a brilliant addition to the classic recipe. It’s a fantastic compliment to ginger beer while pomegranate arils make it pop up with Christmas colors. Holiday heaven!

Mules has definitely been my favorite cocktail during 2015, it’s traditionally served in copper mugs, but apparently customers can’t stop snatching them from bars, that a lot of places are replacing their attractive cups with glasses.

Still cool for me:) I love the ginger-spicy and pomegranate-sweet mixture and here I am celebrating tonight in style. Cheers everyone to a fresh beginning!

And this is what to mix
Makes 2 drinks
Ingredients
• ½ cup vodka
• 1½ cup ginger beer
• ½ cup pomegranate juice
• Juice of 1 fresh lime
• Pomegranate arils, to taste
• Fresh mint, for garnish

Directions
Combine vodka, ginger beer, pomegranate and lime juice. Stir. Top with ice cubes or crushed ice if desired. Garnish with pomegranate seeds and mint and enjoy.

Cranberry Stollen

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I love our Christmas family gatherings and all the good food that comes in between. This year I wanted to change from my ginger cookies giveaways and made cranberry bread instead. What’s better than a Stollen recipe!

The origin of this bread is German and traditionally baked during Christmastime. Sweetened with honey and packed with dried fruits, this recipe contains no sugar. I wrapped each loaf with Christmas papers and twines, the presentation and the taste were amazing.

Merry Christmas to all and happy baking during the holidays!

Follow me on Instagram @oryanmaya

Ingredients

1 cup dried cranberries

1 cup dried raisins

¼ cup fresh orange juice

1 tbsp cointreau        

 

1 tbsp active dry yeast

¼ cup lukewarm milk

2 tsp honey

1 cup all-purpose flour

 

½ cup/100g unsalted butter, softened

1/3 cup honey

1 large egg, beaten

1 tbsp grated orange zest

½ cup peeled, slivered almonds

3 to 4 cups all-purpose flour

1 tsp salt

 

2 tbsp unsalted butter, melted

2 tbsp granulated sugar

2 tsp ground cinnamon

 

Preparation

  1. Place the dried fruits in a bowl and drizzle with orange juice and liquor. Stir the mixture to coat and set aside.
  2. In another bowl sprinkle the yeast with warm milk and wait until it rises and makes a good head of froth (about 10 minutes). Add honey and flour and set aside for another 15 minutes.
  3. In the mixer bowl, add the cranberries and raisins, the yeast mixture, butter, honey, egg, orange zest, almonds and salt. Start mixing adding the flour gradually, half cup at a time until the dough starts to pull away from the sides of the bowl and is smooth and elastic.
  4. Wrap the dough in an oiled plastic film and cover with a damp tea towel. Leave to rise in a warm place for 1 hour, or until doubled in volume.
  5. Knock back the dough and divide into 2 portions. Shape each portion into an oval; alternatively roll the dough in one large loaf without dividing it. Glaze with melted butter and sprinkle with the sugar and cinnamon.
  6. Line the baking sheet with parchment paper, place carefully the dough, cover with tea towel and leave again to rise for another 45 minutes to 1 hour.
  7. Preheat the oven to 185 degrees C/ 365 degrees F for 10 minutes. Place the dough in the middle rack of the oven and bake for 25-30 minutes. If using thermometer the internal temperature of the bread should reach approximately 90 degrees C (190 degrees F).
  8. Remove from the baking sheet and place on a rack to cool.

Freekeh, A Festive Recipe

Freekeh-MayaOryan

Just when I finally learned how to regularly incorporate quinoa in my cuisine, another new grain starts surging in popularity, loaded with nutritional and healthy benefits, containing more fiber and double the amount of protein as rice. I’m talking about FREEKEH!

Freekeh, (frikeh, fah-reek or farik) is obtained from wheat that is harvested while the grains are still green, soft and immature. They are gently roasted so only the chaff burn and not the seeds. After roasting the wheat is thrashed and rubbed -thus the name in Arabic fareek, which means rubbed. Grains inside are too moist to burn and the result is a smoky, nutty wheat with a distinct taste.

Recipes passed from one generation to another, have always a special place in our hearts especially if it brings along all the wonderful souvenirs from our childhood.

My dad’s hometown is Jdeidet Marjeyoun, located in the south of Lebanon, where freekeh is part of the town’s culinary heritage. He cooked us meals using Freekeh only on special occasions. For a long time I somehow forgot about this grain, until recently I started to use it more often, and just like my dad “on special occasions”!

This festive recipe brings joy to my guests and family, tasting delicious and looking outstanding. Can easily combined with your favorite chicken recipe, beef or lamb. I chose today to cook it with vegetables and top it with salmon.

The wait is over, time to knock out old recipes and try something different and bedazzling, this Christmas!

Vegetables and Smoked Salmon Freekeh

Ingredients:

  • 1 tbsp vegetable oil
  • 1 medium size white onion, finely chopped
  • 2 cups frikeh, washed and soaked at least 1 hour
  • 4 cups boiling water
  • 1 cup zucchini, diced
  • ¾ cup carrots, diced
  • ½ cup artichoke bottoms, diced
  • 2 tbsp butter
  • 1 cup white wine
  • 1 cup vegetable stock
  • Salt and pepper to taste
  • Thyme leaves (optional)
  • Smoked Salmon, to garnish

Directions:

1.In a medium saucepan, heat oil and sauté the zucchinis, the carrots and the artichokes until cooked. Season with salt.

2.In a separate heavy bottomed pan, melt the butter and add the onion, stirring occasionally, until soft and transparent. Add in the freekeh and cook, for 2 minutes.

3.Add wine to the softened onions and cook until the liquid has evaporated off.

4.Pour in 1 cup of boiling water and cook, stirring occasionally with a fork, until liquid is almost absorbed. Repeat this process until freekeh is thick and creamy; the freekeh should still have some chew to it. Season to taste.

5.If the freekeh is still hard. It has to be cooked with additional boiling water.

6.Once the freekeh is cooked, mix in the vegetables and finish with 1 cup of stock. Let simmer a couple of minutes until it is entirely absorbed.

7.To transfer this meal into a festive dish, put freekeh in a small serving bowl and top it with thyme leaves. Cover the bowl with a dinner plate and flip it swiftly upside down. Decorate it with smoked salmon and lemon wedges and serve immediately.

 

Honey Tahini Cookies -(feat.video tutorial)

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I always wanted to post one of my recipe videos but kept on postponing thinking that it might be boring; until today, I was watching this recipe with my little daughter when she told me “this looks super easy, lets make some straight away!”

Not only I was happy that it took her only once to watch the video and wanting to try the recipe out, but also I was encouraged to upload my video and not to be nervous anymore about it.

If you love Halawa (Halva) you will love these cookies. They are both crisp and chewy and totally easy to make. The combination of Tahini and honey tastes like Halawa and who wants to resist this flavor.

These cookies will be your new favorite!

Honey Tahini Cookies

Makes 30

Ingredients:

  • 1 stick / 100g butter, at room temperature
  • ¾ cup sugar
  • ½ cup tahini
  • 1 tbsp honey
  • 1 tbsp orange blossom water
  • 1 ½ cups all-purpose flour
  • 1 tsp baking soda
  • Pinch of salt

Directions:

  1. In a stand mixer, beat butter and sugar on medium-high until light and fluffy.
  2. Gradually add the tahini, honey and orange blossom water.
  3. In a medium size bowl, whisk flour, baking soda and salt together. Reduce the mixer speed to low and slowly add the flour to tahini mixture, combining well until forming a dough.
  4. Chill in the refrigerator for about an hour.
  5. Preheat oven to 170°C or 350°
  6. Line baking sheets with parchment paper. Using your hands, take a walnut size of dough and shape into balls. Arrange them on the cookie sheet at least 2 inches / 5cm apart. Dip the tines of a fork in flour and gently press a crisscross pattern into each ball. Dip fork in flour after every cookie to avoid sticking.
  7. Bake in the middle rack of the oven for 13-15 minutes or until the cookies begin to show cracks.

Your Lebanese husband will never tell you that your food tastes better than his mom’s

Apricot Jam

Apricot Jam by Maya Oryan

Photography Serge Oryan

I have to admit, that no matter how hard I try, it’s never better. It happened to my mother before me and to her mother before. For some reason most of the men will never give their wives this pleasure. There’s always GOOD… BUT… – you could have added more saltor reduced saltthe pieces of vegetables are too bigit’s not juicy enough it’s still crispyI prefer short grain rice, etc. My friend made a whole list and a calendar to keep a track of her husband’s daily comments and she is one of the best cook I know;-) So why men can never make an exception to a couple of meals and let their wives enjoy this privilege!! I know my husband will never do that. He goes bragging telling everybody that my food is delicious, but when it comes to one of the recipes that his mom cooks, then the best I can do is a tie for first place. A compliment for him is when he tells me, it’s not better, it’s same. WE ARE EQUAL IN THE CONTEST! I have to say that I’m writing this blog and laughing out loud, because deep inside I know that the apricot jam I did last week finished in 5 days, and here I am doing my second batch. While my mom’s in law apricot jam jars “who happens to be the same taste” are still lying on the shelf waiting for mine to be exhausted first. So in my dead heat struggle somehow I managed to share the recipe with you with the exact amount I used, nevertheless I’d like to highlight the following:

  1. Any traditional apricot jam recipe uses at least 600g to 900g of sugar for each kilo of fruits. I never use this much especially if the apricots are ripe and sweets. Also because I always make a little quantity to consume within the next couple of weeks.
  2. I learnt that French warm the sugar in the oven for 7-10 minutes and throw it warm on the fruits; you may want to try that.
  3. Most of the recipes uses 1 teaspoon of lemon juice, so feel free to add it if you like.
  4. Some housewives crush few pits and add the kernel inside to the confiture while boiling.
  5. Remember, to make a good jam, use nice firm ripe fruits and not green or overripe fruits.

Apricot Jam Yield: 3 jars, 370g each Ingredients

  • 1 kg fresh ripe apricots; cut in half and pits extracted
  • 450g / 2 cups brown sugar

Preparation Place the apricots in a big salad bowl and cover with sugar. Let it rest for 7-10 hours, preferably in the fridge if the weather is hot. In a heavy based saucepan transfer the apricots and bring to boil for 10mn. Reduce the heat to low and remove any scum from the surface. Let it simmer for about 25mn or until a small amount of the juice gels on a chilled plate. Ladle carefully in jars and keep refrigerated. Consume within 3 weeks.

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!

Black Treacle Cake

Photography Serge Oryan

Photography Serge Oryan

This is one of those recipes that just came together in my head in 3 minutes.

1. I wanted to bake a cake.

2. I didn’t want it to contain eggs, milk or butter.

3. A cake that uses black treacle.

You may wonder, what’s the occasion? I have friends visiting me tomorrow.

Why no eggs – no milk – no butter? Because during Lent many friends abstain from eating meat and dairy, therefore my guests will have no reason to say no to my cake.

Why black treacle? Well for the simple reason that I still have a bottle since Christmas and I want to finish it;-)

The resulting DELICIOUS cake had a dark color, strong flavor and viscous consistency. The combination of treacle and aniseed is the secret to this succulent cake. There’s something flavorful about this blend that lights up my mood even on bad days. For some the taste of treacle, might be very strong and for those who love this taste, close to licorice if I may say, will fall in love with this recipe.

You can always use milk instead of water or if desired, use half milk and half water. You may also substitute the black treacle with date molasses. And if you decide to use all-purpose-flour then I suggest you add 2 teaspoons of baking flower. Many options can be explored but my one-advise is not to skip the aniseed addition!

Black Treacle Cake Recipe

Ingredients:

  • 3 cups self-rising flour
  • 2 tbsp ground aniseed
  • 1 cup vegetable oil
  • 2 cups black treacle
  • 1 ½ cups water
  • ½ cup slivered almonds

Directions:

  1. Preheat oven to 180°C. In a bowl, mix flour and aniseed. Add oil and stir to make a paste.
  2. In a separate bowl, combine treacle and water. Add gradually to the flour paste and mix.
  3. Grease a cake mold and pour batter. Make sure it’s flat and even. Sprinkle with almonds.
  4. Bake for approximately 40-45 minutes, or until top is springy to the touch and a wooden skewer inserted comes out clean. Allow to cool for 15 minutes in the pan before transferring to a plate.

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.