Quality Street Chocolate Cake.

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Hello everybody.

God it’s been while since I posted , what a shame !!!!

Guess it’s lots of work and no time for new recipes . it’s been like this unfortunately since I started catering ,well one can’t have it all right.

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So today I made this beautiful cake , full of joy and love just like the box of the famous Quality Street chocolates.
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I have this big box of these yummy chocolate so I thought I’d use them instead of eating it alone.

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Cake was my basic chocolate cake with raseberry jam and cream filling , topped it with ganache and assorted chocolates.

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Result was a beautiful piece of art.

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Happy birthday dear Marie.

Banana Chocolate Biscotti.

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Hello everybody.

It’s been a long time, missed writing new recipes a lot cause ever since I started catering I haven’t got enough time to try something new , till today :)

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Lucky me no cooking this morning so I found it an opportunity to use the lonely ripe 3 bananas in the fruit basket into something instead of becoming too soft and then throw them away.

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So after looking through my fridge i found two Lion Bars also, some walnuts and butter. New biscotti trial then it is and the result was super yummy.

Ingredients and method:

  •   2 eggs
  • 3/4 cup sugar.
  • 1 cup butter and vegetable oil
  • 3 ripe mashed bananas
  • 1 tsp cinnamon
  • 1 tsp vanilla
  • 1/2 cup walnuts
  • 1/2 cup chocolate chunks (any kind you like)
  • 3 tablespoons coccoa
  • 2 1/2 to 3 cups flour
  • 1 tsp baking powder.
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Beat eggs with vanilla and sugar.

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Add butter and oil then all ingredients and knead well to get a soft manageable dough.

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Form it into a wide log then cut lengthwise to thin strips.

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Lay them on baking sheets.

Bake in a medium heated oven for 15020 minutes or till a bit dry.

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Dip ends with melted chocolate and crushed walnuts if you wish.

 

21463282_10155474239885907_6612385071947535000_n great with morning coffee for sure.

My Latest Beautiful Cake.

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Hello everybody.

Baking and decorating a new cake with specific qualifications is becoming a big challenge, full of anticipations and excitement to reach the final look. It’s a feeling I guess similar to painting art or designing a dress , you just can’t wait to finish .

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This weekend’s cake was for a graduation party, client wanted it flowery, pink with some leaves and topped with macaroons. though the idea was to use baby pineapple instead of the cactus but unfortunately I couldn’t find.

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Cactus was the alternative and It was amazing, gave the cake a beautiful touch.

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Cake was lemon velvet filled with cream cheese frosting, strawberries, pineapple and coconut .

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thank God client was satisfied and super happy .

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Biscottis.

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Hello everybody.

Been trying different types of biscottis lately , all results were excellent by means of taste and texture.

not so sweet and not too hard, the right thing to have with your morning coffee.

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Base of dough is almost the same but I used different flavors, anise seeds, coconut and blackberry jam and today’s amazing ones were chocolate with nuts.

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Ingredients and method:

Coconut jam biscotti:

  • 3 medium sized eggs or 2 large .
  • 1 cup sugar.
  • 1/2 cup butter
  • 1/2 cup vegetable oil.
  • 1 cup coconut
  • 3 tablespoons blackberry jam
  • 1 tsp vanilla
  • 1 tsp baking powder.
  • 2 cups flour ( might need a bit more to make dough easy to handle)
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Chocolate Nuts Biscotti:

  • substitute coconut and jam with 3 tablespoons cocoa and half a cup of crushed nuts ( walnuts ,almonds and hazelnuts)

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*Beat eggs, vanilla and sugar well till creamy.

*Add butter and oil.

*Add all other ingredients subsequently till you get a a dough , you can add extra flour to make it easy to form.

*Shape dough to a cylinder then cut with a sharp knife to slices.

*Bake in a medium heated oven for 10-15 minutes or till bottom is firm .

*Leave to cool then store in a cookie jar or tin.

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Enjoy them with coffee or tea , taste is magical believe me.

Floral Cakes. 

Hello everybody.
Made these two lemon velvet cakes last week with cherry cream cheese frosting. 


Used fresh flowers for decorating with different shades of colors in frosting, result was elegant fresh lovely cakes. 

Layali Lebanon (ليالي لبنان) 

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Hello everybody.

Just realized that I don’t have this recipe on the blog, though maybe it’s one of oldest ones in my cookbook.

I remember back in the eighties when it was a real hit, you’d find it in every occasion, lunch or dinner along with the upside down Pineapple cake and trifle.

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Well it’s a simple easy recipe,specially if you can find fresh local cream. Today I made it from scratch turned out really good.

Ingredients and method :

For the first layer :

* 4 cups milk

* 3/4 cup fine semolina.

* 1/2 cup sugar.

* 1/4 tsp crushed mistaka.

* 1 tablespoon rose water.

Mix all ingredients then heat till it boils then thickens.

Spread in a wide dish or small ones as you prefer.

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For the cream :

* 1 litre of fresh whole milk (skimmed won’t work)

* 5-6 tablespoons vinegar.

* heat milk then add vinegar before it boils. Milk will break to water and cream.

* sieve well to remove all water.

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Then add this mixture

* 2 cups milk

*  2 tablespoons cornstarch.

* 1/2 cup sugar.

* 1/4 tablespoon crushed mistaka.

* one tablespoon rose water.

Mix milk, sugar and cornstarch then heat till it boils and thickens.

add mistaka and rosewater.

When this pudding cools add the curd cheese to it and mix well.

* Spread over semolina mixture and leave to cool several hours.

* Garnish with crushed pistachios and add sugar syrup as preferable.

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Mini Qatayef With A Twist.

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Hello everybody.

Ramadan Kareem.

Tried these cute mini qatayef today, they’re similar to the ones served with cream or Nutella but in a different way.

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You’ll need mini sized qatayef , fresh cream, crushed pistachios and sugar syrup or honey.

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Spray a mini cupcake pan with vegetable oil then put qatayef in it , bake for 15-20 minutes or till edges are golden.

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Cool then fill with fresh cream or ricotta with a one tablespoon rosewater and few crushed mistika

Decorate with pistachios, add honey upon serving.

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Simple,easy and delicious

Ramadan Kareem. 

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Hello everybody.

Full week before Ramadan full of birthdays,meaning lots of different cakes.

Started with a coconut jam cake topped with cement like frosting and violet roses

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Followed by lemon velvet with beach color cream cheese frosting and roses.

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Then I made this beautiful cake for my sister’s twins, topped with cereal and wrapped with white Kit Kat.

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The other day we celebrated a dear friend’s birthday with a lovely elegant pistachio cake.

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And finally today I made this simple vanilla cake with chocolate icing and strawberries on top for a handsome young boy.

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Now we’re all ready for the holy month of Ramadan, may it be filled with love and peace.

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