My 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
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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…
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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
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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?
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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
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Continue ReadingKrikor and Laure in Baskinta, a legacy in the Lebanese manakish scene. It’s 20min from Faqra or a bit longer from Faraya but so worth the visit. They didn’t have electricity for the past 3 weeks but they use fresh ingredients on a daily basis, we had cheese, eggs, awarma, lahm hi ajeen- the best! A friend went yesterday and said that unfortunately they were closed as they were unable to find flour. BY YASMINE IDRISS
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Continue ReadingThe best knefeh in Beirut in my opinion if from Al Baik- it’s freshly made, not overly heavy with ghee and simply delicious! Where is your favorite knefeh in Lebanon from? BY YASMINE IDRISS
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Continue Reading“Cruisin With Rabz” –14th Episode With YasmineFounder of Petites Choses@petites_chosesLink in BIO Ride by: Jeepers Edition@jeeperseditionme Yasmine shares her journey with creating recipes, corporate caterings, her love for Lebanon and challenges that she encountered along the way being a public figure on social media. Watch the episode this week on @nogarlicnoonions page on Youtube this Sunday the 10th of July at 9PM UAE time Enjoying our cruise? Then let us know who would you like me to cruise with next?Subscribe to the channel @nogarlicnoonions channel & stay tuned for our weekly guestslink in bio. BY YASMINE IDRISS
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Continue ReadingDo you see the ice cream scoop? slipping? That’s how I feel these days! But I promise- the recipe for this mastic and orange blossom tart with plums, rose petal jam and nectarine is going to be up asap! Meanwhile.. think of me as the scoop of ice cream! BY YASMINE IDRISS
