Can i name this dessert the Baklova? Now seriously, i have been dreaming of this dessert for a while. A nut-studded, orange blossom infused meringue topped by a pistachio cream and a buttery, crunchy layer of unsweetened phyllo pastry. Heaven! BY YASMINE IDRISS
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Continue ReadingMy friend Reem entrusted me with this little project for her daughter Jenin’s baby shower. Reem is the owner of a beautiful flower shop called @blushpetalsflowers and i wanted these mini pavlovas to match the mood: beauty, simplicity and femininity.Made by me through @petitekitchendxb BY YASMINE IDRISS
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Continue ReadingSecrets of entertaining. What is your go-to party dish? For me it has to be comforting truffle mac and cheese with truffled panko. Would you like the recipe? BY YASMINE IDRISS
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Continue ReadingGuys we have got your Valentine’s menu ideas all sorted out!Head to my website www.petites-choses.comfor a selection of amazingly easy yet impressive menus perfect for romantic dinners. Thank you the best marketing team @mecworkshop for pulling it up so quickly! BY YASMINE IDRISS
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Continue ReadingThrowback to a catering event with @hostbymoey during the covid era. Do you recognize some of my best sellers? Vegan tahini and chocolate truffles, brownie squares with homemade toffee popcorn and salted caramel, deconstructed mango and passion fruit kino pavlova cups. This event was for a super special vernissage by @iwanmaktabiofficial at @alserkalavenue. BY YASMINE IDRISS Best Seller: Vegan tahini and chocolate truffles, brownie squares with homemade toffee popcorn and salted caramel and more…
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Continue ReadingThe secret is that there should be no secrets, only happy surprises! And a lot of practice and honesty. Otherwise how will we learn? The best tips for focaccia:-use a lot of olive oil, its part of the flavor and part of the technique-use a good quality, heavy non stick pan, and if unsure use non-stick baking paper-if the top starts browning too quickly, use an aluminum foil tent in top (you need to bake it at 220C)-the slower the cold proofing the better, up to 72hrs in the fridge, it will develop a beautiful flavor and texture.Keep social media…
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Continue ReadingMay we never stop being mesmerized by learning more about our passions. Thank you @thecreamlab.me for an amazing workshop with @chefcarmenrueda6 of @brix_desserts where we explored in depth French cream and its amazing uses in desserts. According to chef Carmen, the fat in cream captures the flavors and allows them to shine through in desserts! More tips and tricks coming your way.
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Continue ReadingAs we all know, balance is key. I enrolled on a 10-days detox program with the lovely Asma of @authentikspoon. The purpose of the detox is to flush the body from as much toxins as possible, to get rid of bad habits and to instill good ones for the long run. It was an incredible experience that i tried to follow as much as i could. I was happy to ditch my early morning coffee and to understand sugar spikes. I also managed to eat a lot more raw veggies and salads on a daily basis- and i still try to…
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Continue ReadingShouei shouei,… Sometimes the ultimate luxury is slowing down. This chickpea fatteh is my ultimate comfort food, for slow days where a quick meal is needed to warm the heart. Would you like my recipe? Happy Sunday,
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Continue ReadingSaved these madeleines from slightly burnt edges by dipping them in white chocolate! I filmed a video to show you step by step how to achieve the most delicious, non-burnt madeleines!