Craving a taste of home, ended up using my all time favorite products from Conserves Chtaura. This tahini, white chocolate, pistachio and rose water skillet cookie is the most delicious take on the traditional chocolate chip one. I made it using spelt flour for more earthiness and nuttiness in each bite. Serve it with some pistachio ice cream straight from the skillet_ no double dipping!!
Collaborations
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Continue ReadingTahini, white chocolate and pistachio skillet cookie. I topped it with pistachio ice cream, made it and served it directly in this beautiful bright yellow @lecreuset pan from @williamssonomadubai. It was so good – we couldn’t resist tasting it even before the final shot! Would you make this dessert for Ramadan?
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Continue ReadingCaramelized monkey bread made in beautiful @nordicwareusa bundt pans! Thank you @sandyskitchen and @tavolashop for a delicious and insightful workshop. BY YASMINE IDRISS
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Continue ReadingVegan pavlova- 6 more days to go! It is so refreshing and delicious. Will you try it? Vegan soft serve mango and passion fruit sorbet + fruits + coulis + vanilla cream + meringue + edible flower petals@moby_vegan_sushi (inside @a4space) until the 13th of March only. BY YASMINE IDRISS
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Continue ReadingMango and passion fruit soft-serve sorbet with whipped vanilla cream, passion fruit, mangos and a delicious coulis. This vegan beauty is topped with crunchy vegan meringues and edible flowers and was made possible thanks to chef Hadrien @junkfoodman, based on my famous pavlova. Available only during @artdubai from 8 to 13th of March at their location @a4space at @alserkalavenue. Don’t miss it! BY YASMINE IDRISS
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Continue ReadingOne word: waw!!! Vegan soft serve pavlova with mango, passion fruit and a vanilla bean vegan cream! From 8 to 13th March ONLY, the coolest (literally!!) collaboration with @junkfoodman and @moby_vegan_sushi during @artdubai at my beloved @alserkalavenue. Who’s coming? BY YASMINE IDRISS
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Continue ReadingVegan soft serve pavlova @moby_vegan_sushi. The coolest collaboration ever- specially when it’s with someone as inspiring as chef Hadrien @junkfoodman. They are based on my very loved mango and passion fruit pavlova, turned into a masterpiece of vegan soft serve ice cream delight by chef Hadrien. Available only during @artdubai from 8 to 13th of March at their @alserkalavenue location. Don’t miss it! BY YASMINE IDRISS
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Continue ReadingIf life was only as smooth and perfect as these little yogurt pots at Ferme des peupliers! I have fantastic footage from the great trip we had back in October with @thecreamlab.me and I can’t wait to share more with you. BY YASMINE IDRISS
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Continue ReadingI was invited by @dignants_dubai_sharjah to talk about food waste and how to avoid it. The lovely ladies committee of the Armenian community had a beautiful event organized at @thegreenplanetdubai. It was a pleasure to discuss this topic that is so dear to my heart. Imagine: It is estimated that around 1/3 of the world’s food is wasted annually equivalent to 1,3 billion tonnes of food, worth approx. 1 trillion $. This is enough food to feed 3 billion people.
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Continue ReadingThrowback to the most fabulous trip to Giverny in Normandy with @thecreamlab.me and “Miel de Claude M’honey”, the Michelin star dessert we made at Le Jardin des Plumes with chefCamille. It is made using the best French cream, seasonal quince and local honey with some warm spices such as anise and ginger, the perfect autumnal dessert. It was an absolute delight! @faustine_pstl_pro@david_gallienne@camillehirsout