The 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…
yasmine idriss
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Continue ReadingMake this now! You won’t regret it. Simply the best! And you’re going to love the google translate. Recipe for 1 loaf:Use 9×9 baking tray for a thick focacciaor a bigger tray for a thinner focaccia (adjust baking time)
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Continue ReadingMake a focaccia with me, part 1. The perfect project for rainy days! I’ll post the full recipe tomorrow so it you want to bake it tomorrow, follow the first part of the recipe, shared below.
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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 ReadingTo be honest i never really liked tofu but i had leftover miso paste and thought why not! The secret is to press the tofu for several hours under heavy weight (books) until it releases most of its water. This will allow it to really crisp up.
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Continue ReadingSummer is here and a good chilled gazpacho soup is a meal I crave during those hot sticky days! You can adapt the recipe to whatever herbs and veggies you have at home, but start with good, ripe tomatoes, small sweet cucumbers and mild capsicum peppers. All you need is a strong blender such as the OptiMUM Kitchen Machine from @boschhomegulf. I love the glass heat proof blender as I add boiling water to my vegetables and that avoids me peeling them! For the garnish, I also used the slicer of the machine, super easy to attach thanks to a smart…
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Continue ReadingEasiest and most delicious frosted vanilla cupcakes. I poked a little hole in the top of the cupcake that i filled with the frosting ans decorated the top with dried petals of edible flowers. Frosting in a previous recipe
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Continue ReadingAmerican buttercream is the easiest and the most straightforward frosting. The most annoying part for me is the sifting but here’s a trick: some people use a food processor and pulse the icing sugar until fluffy and aerated. Use the frosting on simple cupcakes and cakes, keep it out of the fridge and enjoy!Vanilla American Buttercream
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Continue Reading5 croissant connoisseurs (including moi and 2 frenshies) blind-tested six of the most popular croissants in the UAE. One of these six croissants was a Spinneys Artisan Croissant, retail price is 5 AED. It has a high percentage of pure butter, layers and layers of golden flaky crispy pastry on the outside, and soft tender layers in the middle. The aroma, the flavor transported us right to a bakery in France! All of these criterias made it the clear winner. Have you had a Spinneys croissant before? C’est délicieux! @spinneysuae BY YASMINE IDRISS