Tag Archives: foodq8

Lebanese Sahlab – “SALEP”

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Sahlab by Maya Oryan1

Many 5 stars hotels in Turkey greet you with a cup of Sahlab or Salep at arrival. This drink was introduced to Lebanese by Ottomans. Originally it consists of milk and orchid flour, but now many cafés prepare it with milk, sugar and cornstarch. I personally use Sahlab mix, they are available in many brands in Lebanon and all over the world. You just mix it with hot milk and ready in a-snap-of-a-finger! Some add orange blossom water or honey, others top it with pistachios and shredded coconut, but I like it the way dad used to make it, sprinkled with cinnamon and served with kaak on the side.

This thick creamy drink has higher demand on cold winter days, just perfect to snuggle on the sofa with. but I love that during summer it can be found among ice cream flavors.

Sahlab is popular throughout the Middle East, and heard from my vegan friends that it can be done with soya milk.

If you can get Sahlab -Salep- fine powder, here below the recipe!

Ingredients

  • 2 cups milk
  • 1 1/2 tsp ground sahlab
  • pinch (or a bit more) of ground mastic
  • 2 tbsp sugar

Preparation

  1. Dissolve the mastic in 1/3 cup warm milk. Set aside.
  2. On a medium heat, pour the rest of the milk and bring to boil. Add the Sahlab by sprinkling gradually and stirring. Keep stirring for about 5 minutes.
  3. Add sugar and stir. Transfer the mastic milk mixture and stir to form a thick creamy milk.
  4. Serve hot sprinkled with cinnamon and with your favorite brioche or kaak.

#confinement_day45

Instagram @MayasIngredients

 

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Springtime Crinkle Cookies

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Easter Crinkle Cookies

Axel my daughter turned TEN 2 days ago, despite the confinement because of coronavirus, she still deserves a nice table decoration set by “MOMMY” i.e myself. Axel loves these cookies and they are super easy to make. To color them, you just split the dough in 3 parts and add 3 drops of food color to each. The result is a batch of fluffy Crinkle Cookies with a dash of lemon flavor. 

Springtime Crinkle Cookies

Makes 32 cookies 

Ingredients

  • 100g butter
  • 3/4 cup sugar
  • 2 eggs
  • 2 tbsp Lemoncello
  • 3 cups flour
  • 2 tsp baking powder
  • ½ tsp salt
  • 1 cup icing sugar

Preparation

  1. Cream the butter and sugar.
  2. Add in eggs and lemoncello until fully incorporated.
  3. Combine flour, baking powder and salt and add into batches.
  4. Split the dough into three portions and color with food color of your choice.
  5. Refrigerate the dough for 2 hours.
  6. Roll dough into balls and cover with icing sugar.
  7. Bake in oven at 170°C oven for 8-10 minutes.

 

THIN OAT COOKIES – HAVREFLARN

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Havreflarn Hero

I was craving for IKEA “Havreflarn” but since it’s gonna be a long time before I get hold of any of it, I decided to bake some myself.

INSTAGRAM @mayasingredients

THIN OAT COOKIES – HAVREFLARN
Recipe makes around 30
INGREDIENTS

75 g unsalted butter
1/3 cup sugar
2 tbsp. coconut water (or milk)
1/2 cup all purpose flour
1/4 tsp baking powder
1/4 tsp salt
1/3 cup rolled oats
1 tbsp pumpkin seeds

PREPARATION

1. Preheat oven to 175°C. Line baking sheet with baking paper or silicone mat.

2. Cream butter and sugar together until fluffy then add coconut water or your choice of milk.

3. Combine flour, baking powder and salt and add to butter mixture.

4. Add rolled oats and pumpkin seeds and knead to form a dough.

5. Spoon about one heaping teaspoon for each cookie onto the prepared baking sheets, leaving lots of space between each cookie.

6. Bake for 10-12 minutes or until cookies are browned around the edges. Let cool completely, until crispy.

 

 

Hash Brown Potatoes

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Hash Browns Potatoes-Blog

 

Ingredients

  • 3 cups potatoes, shredded
  • 1 small onion, finely chopped
  • 1 egg
  • 1/4 cup flour
  • Salt and Pepper
  • Vegetable oil for frying

Directions
1. Grate the potatoes manually or using your electric robot. Rinse grated potatoes until water is clear. Drain then squeeze using a tea towel to dry well.

2. Combine potatoes, onion, egg, flour, salt and pepper

3. In a large heavy skillet, heat about 1/4 inch of oil. I use kitchen metallic tongs to spoon about 1/2 cup potatoes into the pan in a flat thick layer. Around 3 “potatoes pancakes” can be cooked at a time.

4. Cook until a nice brown crust forms on the bottom, then flip over and brown on the other side.

5. Serve for breakfast with eggs.

HashBrowns Potatoes 2

Blood Orange Upside Down Cake

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Orange Cake

Ingredients

  • 150g butter
  • 1 cup sugar
  • 3 eggs
  • 1 tbsp orange zest -2 cups flour
  • 1 tsp baking powder
  • ¼ tsp salt
  • 1/2 cup milk
  • 2 tbsp limoncello
  • 1 blood orange sliced
  • 1 orange sliced

Preparation

1. Preheat oven to 180° C.

2. Using a stand mixer, beat butter and sugar together until light and fluffy, add eggs, zest, flour, baking powder and salt.

3. Combine milk and lemoncello and add to batter.

4. Align sliced oranges in the bottom of a greased round pan. Pour the batter in the cake pan.

5. Bake for 45-50 minutes. Check early, cake is done when a toothpick inserted in the center comes out clean.

6. Cool the cake in the pan on a wire rack before reversing on a serving dish.