No buttermilk no problem, make your own! Check this video to see how you can super easily make homemade buttermilk to use in your recipes- like the buttermilk chocolate cake I’m going to post soon.
-
Continue ReadingNespresso collaboration using the new Vertuo Next machine. Teamed up with Elie @elie.a.kh and @nespresso.ae to bring you this delicious recipe using hazelnut paste, whipped cream and the most delicious brewed coffee double espresso scuro.Don’t forget to top it up with some freshly grated dark chocolate!
-
Continue ReadingWhy is this tart the most delicious raspberry tart I have ever had? Watch to find out. Tarte aux framboises by @cedricgrolet. BY YASMINE IDRISS
-
Continue ReadingHow to get the perfect release from Bundt pans?1- always use a brush and softened butter, NEVER melted2- apply in ALL the crevices and on ALL surfaces3- use a sieve to dust plain flour on the pan, then distribute it by rotating and shaking and tapping the edge of the pan4- finally, tap it a couple of times on the counter, turn it upside town, tap again to make sure to remove all the excess.Thank you for my friend Jihane @maman_chocolat for sharing some of her tips on the perfect Bundt cake with me! BY YASMINE IDRISS
-
Continue ReadingMy friend Dina of @pyjamasinthekitchen shared a study about people who lick raw batters versus those who don’t dare. Apparently those who do are risk takers!! I personally don’t lick a batter with raw flour and eggs as I they could carry E.coli and salmonella. Are you a batter-licker or are you prudent like me?Read the full article below:https://www.theatlantic.com/health/archive/2021/12/raw-batter-delicious-risk/621072/ BY YASMINE IDRISS
-
Continue ReadingAs we stood outside the pâtisserie of chef @cedricgrolet, I was mesmerized by the talented young chefs at work. The caramelized millefeuille layers were stacked vertically, and the vanilla pastry cream was laced with pistachio and red berries coulis. It was made on the spot (or à la minute!) for a lucky customer. My appreciation for French pastry making is growing more and more. Chef Cedric, considered as one of the top chef pâtissier in the world, is recognized for his use of seasonal fruits and his innovative approach to traditional desserts. I love the fact that his masterpieces are not…
-
Continue ReadingNothing will ever compare to a good quality, authentic fresh French croissant! Look at those flakey layers: butter has water in it so when the butter is heated, the water turns to steam that creates pockets within the dough – and THAT creates those to flaky layers! BY YASMINE IDRISS
-
Continue ReadingHave you been to Seven Dials Market? It’s in the Covent Garden Area. It is a super bright indoor food hall full of new concepts and buzzing with energy. We loved @thecheesebar, with the super cool conveyor belt carrying choices of cheeses and desserts, @chaiguys smelled amazing but I didn’t get the chance to try it. Another great concept is @boolaycrepes where fresher crepes are filled with custard cream and blow to arched on the spot for a delicious, creamy crème brûlée! The queue on this one was super long though. Have you been?
-
Continue ReadingRania of @fleursduliban asked that question in a post once, and it really made me think.. i guess it’s the miracle of nature, it’s humble beauty, the colors.. like a hug. I bought these beautiful ranunculus, mimosas and orchids from @florette.ae
