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And after a long day of fasting

Le 27 septembre 2016, 05:11 dans Humeurs 0

Once again, Ramadan is here, a treasured month that millions across the globe look forward to so eagerly. It is not merely a month about abstaining from food and drink; it is also meant to be a time of fasting for the soul, the eyes and ears. It is meant to teach us to be mindful of all our different senses – what we expose them to and how we use them. Ramadan is meant to remind us of the blessings we have in order for us to be more grateful people, as well as to allow us to empathise with those who aren’t as fortunate. It is humbling and teaches us to rethink our actions. The month of Ramadan is about being able to carry on with your everyday life with the additional pressure of fasting so that you can learn to be patient. It is normal to be tired and even get irritable when you are deprived of sustenance, but the aim should be to keep your cool and show respect to your family, friends and co-workers. Fasting is not meant to be an excuse for any shortcomings during the Holy Month. And fasting for 15 hours in this part of the world to fasting from 17 to 20 hours in others is no easy task, somehow miraculously the days seem to just cruise by. What’s amazing is, not only the adults do this, but some as small as 3 & 4 year olds carry the fasts. Thats the magic of Ramadan, doing what otherwise seems unfathomable to do.

whatever ideas you had of eating healthy, eating smart, eating light … goes right out of the window, and all you want are the lovely sinful snacks. Stuff that you would steer away from in everyday life, or atleast eat in controlled portions. And I think there is absolutely nothing wrong with that ! You did kind of deserve it, and there’s nothing wrong in indulging in a few good things. I’m not promoting gluttony but as long as you know when to stop, everthing is good, and you can enjoy it guilt free. The first two days we usually start with a light clear soup followed with something grilled or panfried, but soon enough day 3 – 4 on I’m usually heading right for the little fried delicacies, that are crunchy and packed with flavour ( home prepared stuff i.e. – the outside is way too oily ) and of course thinking about whats going to follow for dessert. By the way do hop over to my dear friend Lubna Karim’s Blog, she hosts this lovely event every Ramadan, Joy From Fasing to Feasting, shares some lovely recipes that makes the task of Menu deciding easier in these days.

Cheesecakes for me are actually a no brainer. Just pour, whip, pour and set. I can’t remember the last time I pulled out a measuring scale for this dessert. Yet somehow it always turns out right and looking glamorous. Measured eating portions and easy to pass around, the ideal thing to make for Iftar parties. How sweet & rich you make them is totally upto you. I do quite like a cheesey cheesecake which is why I’ve use 3 packages of Philadelphia cream cheese in just 18 little tea /shot glasses. I’ve also added some sea salt to the cheese, to give it that perfect balance between sweet n a touch of savoury. The layers of mango jelly cut though the richness of the plain flavoured cheesecake & give it that freshness. It is the Mango Mousse that makes this one fancy. Cream whipped with mango puree and set with some gelatine, piped over the cheesecake and dusted with edible gold dust. I’m pretty sure you won’t be able to resist one.

the cookie butter into

Le 24 juin 2016, 08:48 dans Humeurs 0

Don’t you just love the look of a marbled cake? I certainly do. The swirled appearance and mixture of flavors can take a simple cake to an all new level.

This marbled cake features a swirl of sweet, vanilla cake with a more flavorful cake made with cookie butter spread. Both the flavor and texture are fantastic DR REBORN!

Despite the two different colors of the cake, you still only really need to make one batter. After it’s mixed, simply divide it in half, and mix  one portion. You’ll just need a separate mixing bowl, but very little added effort DR REBORN.

Sweet vanilla cake and cookie butter get swirled together in this soft, sweet, delightful Marbled Cookie Butter Cake! - Bake or Break

You won’t even need to get out your electric mixer for this one. A few bowls and a whisk will serve you well. Getting this pretty cake mixed and into the oven is surprisingly simple and quick. That makes it even more of a win DR REBORN!

The flavor of this cake is really quite lovely. It’s sweet with a hint of that great spiced flavor of the cookie butter. The cookie butter flavor isn’t bold, but it rather gives you a little spice undertone to the cake. This cake reminds me a bit of pound cake, but much softer, moister, and lighter.

This pretty cake is great for a simple dessert or as a sweet snack alongside your favorite coffee or tea. It would also make a wonderful homemade gift. But you’d better make two loaves if you’re going to give one away. You won’t want to deprive yourself of this delightful cake!

And herein lies a problem

Le 30 mai 2016, 10:27 dans Humeurs 0

If there’s such a thing as the god of temperature, you should make a tribute to her/him right now. There isn’t one? Ok, how about Hestia, the goddess of the hearth?

Temperature is such a key thing with canelés, to get the proper dark mahogany crust, you’ll need to hit it first with super high heat. I do it at 450F (230C), then I lower the heat (to 375F or 190C) to gently finish the cooking, keeping the interior moist and custardy while producing the characteristic canelé crust .

You also need to pay attention to the temperature of the molds and the batter. Following Paula’s advice, I keep mine cold, cold, cold. After giving them the wax coating I put the molds in the freezer to chill out for a while Tower Server. When it’s time to fill them, I pull out my cold batter, fill, then bake immediately in the super hot oven .

And herein lies a problem. Twelve frozen copper canelé molds filled with cold batter totally kill my wimpy oven. Every. Damned nu skin. Time. I checked the temperature in the oven and it dropped drastically after the molds went in. And my wimpy home oven took its sweet time cycling the heat back up. This contributed to the soufflé problem too, as the batter expands too much when the heat is not high enough, then either collapses down around the molds making a grand mess, or collapses back into the mold itself, resulting in squat, or shall we say height-challenged, canelés. Imperfect air circulation also means that you’ll have to bake the canelés longer to get the dark crust, resulting in the interior that’s a bit too cakey and not custardy enough in my opinion .

To fix this problem, I preheat my oven at 475F, then when the frozen molds go in I reduce the heat down to 450F. Then after 15 minutes I lower it again to 375F, and continue to bake until finished Dream Beauty Pro. This is still not perfect, I just don’t think my oven has good enough air circulation to consistently produce perfect 12-canelé batch, so now I’m only doing 6 at a time. If your oven is better than mine, then please feel free to do the big 12 batch, but if you run into the same problems I do, then try a smaller batch. That works better and more consistently for me.

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