Watch till the end! True story. Do you know what i mean? And by the way, we never throw away failed recipes at home, we always upscale them. What is a failed recipe you’ll never forget? BY YASMINE IDRISS
yummi recipe
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Continue ReadingCan a salad be a state of mind? This white beans salad IS my current state of mind: a salad earthy, grounding, canned, yet fresh and herby and tangy. It’s exactly what I am, and I am exactly what I need.
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Continue ReadingPart 4- Quick feta galette. This is more of a method than it is a recipe! Use some homemade flakey short crust pastry dough (posted one in the previous reel) or buy a ready made one- no one needs to know. Bake it earlier in the day, then just preheat it in a hot oven right before serving.
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Continue ReadingHappy Diwali to all my lovelies celebrating. According to @wikipedia: Diwali symbolizes the spiritual « victory of light over darkness, good over evil, and knowledge over ignorance ». May kindness prevail, always. BY YASMINE IDRISS
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Continue ReadingGuilt free chocolate fudge cake, a dream! The recipe is super simple and results in a light, fluffy, moist and completely guilt free cake. The perfect way to use up leftover pumpkin purée- otherwise use 2 extra eggs.Adapted from the recipe by @frozen_bananas_
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Continue ReadingTo fill the genoise, I used a stabilized whipped cream which i make with 250grs mascarpone, about 300ml of heavy cream and a touch of pure vanilla extract. When I attended the workshop of chef @claire.heitzler organized by @thecreamlab.me, she gave us a tip: whip the cream on low to medium speed and then increase it gradually. That will avoid creating big bubbles and the whipped cream will therefore be more stable and less prone to deflating. Also, as always when whipping fresh cream, have your cream, your bowl and your whisks chilled to help whip it into a sifter cream. BY YASMINE…
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Continue ReadingPart 3- The flakiest, yummiest savory short crust pastry. Make this dough and keep it tightly wrapped in your freezer. Use it for delicious, super quick, last minute galettes or mini savory tarts.
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Continue ReadingI attended a workshop by chef @espositodimitri, the executive pastry chef at Jumeira group. The highlight of the session was French butter- my ultimate weakness and love! And waw, what a session! We made a tart with sablé breton as a base, a filling made of the silkiest, creamiest crème diplomat (made with French dairy of course), a berries and elderflower gelée and topped with fresh berries, edible flowers and lemon basil. Now imagine that the sablé breton is made using 95grs of pure French dairy butter per 125grs of flour! Can you imagine the scent? The flavor? I cant help…
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Continue ReadingPear and blue cheese, baked. A delicious and super impressive appetizer that is super easy to prepare. You can actually have the pears stuffed and ready and bake before serving.
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Continue ReadingPart 2- How to tart | This technique works for any type of sweet or savory short crust pastry dough (or pate brisée). Start with a dough that has been chilling in the fridge for at least 1hr.