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
yummi recipe
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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 ReadingHomemade lemon curd is tangy, sweet and surprisingly easy to prepare! You need a thermometer and some patience- but if you follow my recipe, I promise you’ll be very happy! (I mention 170C, it’s actually 170F OR 77C)
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Continue ReadingAs promised, here is the best recipe for homemade marshmallows and my top tips! Would you try it?
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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 ReadingLemon meringue s’mores! When I saw this recipe, I immediately wanted to try it- and it didn’t disappoint! These little sandwiched cookies are like the cousins of lemon meringue pies but in bite size and soooo much easier to prepare! Would you try them?
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Continue ReadingA genoise sponge is a light, fluffy, simple cake that works perfectly with fresh creams, fresh fruits and any juicy filling you can think of. It is simply made by using flour, sugar, eggs and a tiny bit of baking powder and the secret to its fluffiness lies in the whipping technique. You whip the eggs and sugar for long (about 10min!) until tripled in volume.
