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Lavender Lavender لافيندر لافيندر

Image I cant tell you how much I love lavender. Its such an elegance & delicate flavour. It adds such beauty to anything it comes to contact with, doesn't it?

I always start brainstorming online for visual motivation on my next cake, lunch, dinner,...etc. And I've come to realise that lavender cakes have been popping up quite generously! With a nice pack of dried lavender all rested in my Food supply drawer, it was time to make a Lavender cake.

To accompany it, a glaze I thought would work perfectly. Something tangy and acidic, to break the lightness & softness of the cake & add a little punch to it. That was prepared using a Vanilla Bean Lemon Glaze.

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Lavender Almond Cake With a Vanilla Bean Lemon Glaze

For the Cake:

-200g Butter, soft

-1 2/3 cups normal Sugar

-1 tablespoon Dried Lavender

-1/2 cup Flaked Almonds

-4 Eggs

-2 1/2 cups All purpose Flour

-1/2 Teaspoon Bicarbonate Soda

-1/2 Teaspoon Salt

-1 Cup Yoghurt

-1/4 Cup Milk

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In a mixer, mix the Butter & Sugar until fluffy. Then add the lavender and Flaked Almonds & simply mix until combined. Add the Eggs one at a time, mixing after each one is added.

In a jug, mix the yoghurt with the milk and set aside.

Add the dry ingredients and mix slowly while adding the yoghurt milk mixture. When combined, place in a oiled mold or silicon mold and place in a 175C preheated oven until golden and toothpick comes out clean!

Remove the cake from the oven and allow to cool before flipping.

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For the Glaze:

-1 1/3 Icing Sugar

-1 Tablespoon Butter, melted

-Juice of 1/4 a Lemon

-1 Teaspoon Lemon Zest

-1/4 teaspoon Vanilla Bean Paste

-Fresh Milk

In a bowl, add all the Ingredients and begin adding enough milk to it while whisking until it reaches the texture of a not too Liquid Glaze.

When the cake has cooled and you’ve flipped it, spoon the glaze all over the cake and sprinkle a little dry Lavender on top.

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The Channel القناة

I began this Channel because I love film & photography. It not only artistically combines a craft with your Film, but it beautifully showcases it & beautifies it to levels I see unreachable by a photograph. & well, some things need to be filmed to be fully understood right? So click any of the photos, and Subscribe to the channel, this way you'll be the first to receive a notification once a fresh video is born.

بدأت قناة اليوتوب هذه لحبي للتصوير الفيديوغرافي الفني. و لأنه هناك أشياء يظهر جمالها فقط بهذه الطريقة، فالفيديو طريقة رائعة لإظهار المعاني و المقططفات التي بدونها سيصعب فهما و رؤيتها.

لذلك، تفضلوا بضغط صورة من الصور هنا، و قوموا بمتابعة الصفحة لتكونوا من الأوائل الذين يستقبلون أجدد الفيديواهات التي ستنزل قريبا بأذن الله.

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To the Land of Sugar & Rusty Crusts we went إلى أرض السكر و الذهب المقرمش ذهبنا

http://www.youtube.com/watch?v=b_LlIDuXWKs

Late nights, smokey oud Aromas, & Dim lights.

Lets make a plate of Kunefe shall we?

ليالي متأخرة، عود قوي، نور خفيف.

لنصنع صحن من الكنافة حسنا؟

The "Taboo" concept in food, & a mixed breakfast recipe.

Image Mixing flavors, in an unusual way can be seen as a taboo subject to a large number of people’s palettes, I personally have been noticing that during my life.

The typical way of doing things can sometimes overpower the unusual way, however a good amount of people have been accepting unusual food trends from around the world.

Sometimes I must say that it doesn’t really work, the mix completely misses it and makes you feel that you shouldn’t of taken that bite, however even if it doesn’t completely click with you, there’s always that sense of pleasure that you get because you tried it, that you accepted it, and that you agreed that the typical molds to certain dishes should be rebuilt and played around with.

Right?

The final question is…would you be willing to try a roast chicken dressed with chocolate?

[youtube=http://www.youtube.com/watch?v=evZBRsaMAIo]

This is a scene taken from one of favorite movies of all time, "Chocolat", scroll to 1:12 & you'll see Juliette Binoche bodaciously pouring freshly tempered chocolate on a Roasted Turkey, this scene ALWAYS captured me, & from the first time I saw it, I promised myself to do the exact same thing one day...perhaps a recipe soon?

You'll see how her guests bewilder about the mix she has brought out to them, they are shocked, but highly curious about how it will turn out, I personally think they knew it would be beautifully delicious even before they tried it.

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I’ve dived into different topics, excuse me for that, and lets move to todays dish. This is a combination of different elements that I combined to make a breakfast dish. Taken from here and there, the chocolate crumb is actually a dessert element, but adds a beautiful essence to the dish, just a pinch. The sauce is light version of a something that would usually go on top of cinnamon bun, it has been remade in a more “breakfast friendly” way, so don’t worry, no butter & no kilo of sugar.  The pancakes are an olive oil agave based mix with grated apple mixed in. and finally since mangoes are the stars of the year, lets make it the star of this dish. It works.

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Apple Agave Pancakes:

-1 tablespoon olive oil

-2 tablespoons Organic Agave Syrup

-1 cup milk

-1 egg

-1 cup wheat flour

-1 tablespoon baking powder

-Pinch Salt

-1 peeled & grated green apple

In a big bowl, place all the wet ingredients except the apple and whisk well. Add the dry ingredients and mix, and then follow with the apple and combine.

Drop a big spoonful of the batter on oiled pan heated to medium low heat, when the pancake shows signs of bubbles on the surface, its time to flip. Careful not to cook on high heat.

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Cream Cheese Yoghurt with Vanilla bean & Lemon:

-1/3 cup yoghurt

-1/3 cup cream cheese

-Juice of ¼ lemon

-1/4 teaspoon lemon zest

-2 teaspoons icing sugar

-1/2 vanilla bean, beans scraped

Whisk the yoghurt with the cream cheese then add the lemon, icing sugar, and vanilla bean, mix well. Drizzle with a little honey, & refrigerate until ready to use.

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Chocolate Crumble:

-100g butter, cold & sliced into cubes

-75g sugar

-120g flour

1 ½ tablespoon cocoa powder

In a processor, process all the ingredients until you get a crumbly mixture that resembles sand. In a baking pan lined with parchment paper, plummet the crumble into the pan and place in a 175C oven for around 15 minutes. Allow cooling completely before using.

*This makes a generous amount of crumble; I personally store it in a plastic container & use it in a vast amount of other recipes as topping. E.g., ice cream, cake, pudding, & even cake. It has no barriers!

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-Sliced mango

When ready to serve, in a plate place three pancakes on top of each other & drizzle a generous spoonful of the yoghurt cream cheese sauce, follow with three thinly sliced mango slices, and sprinkle with the chocolate crumble.

Have a good breakfast & dare to try more offbeat food trends!

Let this Bowl take you far far away... لنذهب بهذا الوعاء إلى تونس، رجاء

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اشتريت هذا القالب من محل تونسي و صدق حبيته. الشغل، الإحساس، الدقة. كل شي.

ييكم القالب مع غطاء تخلونه عالقالب و هو فالفرن.

في زمننا هذا، نخبز الكيك في حديد، و مواد إصطناعية، و في هذا القالب نترك كل هاذي المواد و نرجع لأساليب الطبخ القديمة مثل الفخار و الحجر. إحساس غير، و ثقافة ثانية.

بغيت أدخل الكيوي في الخبز و أستكشف كيف بيطلع، فسويت خليط كيك هش و خفيف، و حطيت معاه قطع من الكيوي الطازج و مربى المشمش و أنهيت الطبق بقطع من الكيوي و

غطيته بالمزيد من المربى...

To travel to new places, experience what they experience, live like they live. Amazing!

So in conclusion,  this mold scents my eyes with Tunisian culture magic. A very untraveled way of baking cake & beautiful in every way.

I've instagramed this baby before, but it seriously needs a post so here it is! This. This Tunisian cake mold is similar to a Tajin Mold & serves as a cake maker! Pour the mix inside, cover, and place in an oven and sit with your hands under your chin waiting for magical results!

The cake here contains "Zespri Kiwis" which are just beautiful, I really wanted to use them in baking and see what they produce! I made a light spongy cake mix and whisked it with luscious apricot jam and topped it with Fresh kiwi and placed it all in the oven. The Kiwis actually burry into the cake mixture, making it extra juicy & soft. I  personally found that very likable and delicious. I then topped the cake with more fresh Zespri Kiwis and brushed them with Apricot jam.

Kindly Scroll down to find the recipe in English

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طلع صراحة عجيييييب. طعم المشمش و الكيوي و الكيك الهش فنان! بس حلاته فرش/طازج، لأنه كل ما تركترا الكيكة، تغير الطعم. فكلوها سيده من الفرن و لا تخلونها تتم وايد برع!

هاذي الوصفة

-٥٠ غرام زبدة مذابة، درجة الغرفة

-٣ ملاعق سكر

-بيضة ١

-١ ملعقة صغيرة فانيلا

-١ كوب طحين عادي

-١ ملعقة صغيرة بيكنغ باودر

-١ كوب حليب

-٤ حبات كيوي، مقطعة horizontally

-١/٢ موب مربى المشمش

في وعاء، اخلطوا الزيدة و السكر و بعدين ضيفوا البيضة و الفانيلا و اخلطوا.

 حطوا المقادير الناشفة في الخليط و اسكبوا الحليب بعد  و خلطوا و أخيرا ضيفوا المربى و اخلطوا.

صبوا الخليط في القالب، و حطوا حبات الكيوي فوقه و حطوا في فرن درخة حرارة ٢٠٠ و خلوا لين ما ينضج.

للتزين:

--٤ حبات كيوي مقطعة horizontally

-٢ ملعقة مربى المشمش مخلوطة مع ٢ ملعقة ماء دافي

بعد ما تنضج الكيكة، خلوها تبرد شوي و بعدين ادهنوا الكيكة بالمربى

صفو حبات الكيوي على سطح الكيكه و ادهنوها بخليط المريى  .

و بس! كيكة بسيطة و غريبة و ذات طابع تونسي

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Kiwi Pan-cake

-50g butter, melted. Room temperature

-3 tablespoons sugar

-1 egg

-1 teaspoons Vanilla essence

-1 cup all purpose

-1 teaspoon Baking Powder

-1 cup milk

-4 kiwis, Sliced Horizontally

-1/2 cup apricot jam

In a bowl, whisk the sugar & butter. Add the egg & whisk. Follow with the vanilla.

Then add the dry ingredients & add the milk and whisk & follow with the jam.

Place in the Tunisian cake pan and layer the kiwis on the top. They will fall to the bottom of the pan but that is alright, it makes the cake soft and juicy.

place in a 200C oven for around 20-30 minutes or until cooked.

Remove; allow to calm down a little.

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Glaze:

-2 tablespoons jam mixed with 2 tablespoons warm water

-4 kiwis, sliced horizontally

use a brush to brush the glaze on the cake.

Layer the kiwis and top, and brush with the glaze as well.

Bon appetite.

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