Coconut Custard

This is another baked custard recipe having coconut flavor. For this coconut custard you don’t need to cook the batter just mix and bake, the custard will then ready to serve after chill for few minutes.

Ingredients:

3 eggs
2 egg yolks
500 ml coconut milk
3 oz caster sugar
Few drops of rose water
Coconut flakes for topping

For Caramel Syrup:

1/2 cup sugar
¼ cup water

Procedure:

1. In a mixing bowl combine all the ingredients except coconut flakes. Beat them together to make a smooth foamy batter.
2. Prepare caramel syrup by cooking sugar and water together on medium heat until become golden brown in color.
3. Pour this caramel into the greased baking mold and spread over the whole base.
4. Now pour the custard batter into this mold and bake for 20 mins. in preheated oven at 350 degrees F.
5. After that take it out from oven and place in fridge to chill.
6. Invert the mold into the serving platter and sprinkle some coconut flakes on top.

 This delicious recipe was reblogged from :
http://www.recipedose.com/2010/03/coconut-custard.html

Oreo Chocolate Cheesecake

Ingredients : (for 7" cake pan)
100g Oreo Cookies (minus the creme), crushed
30g unsalted butter
375g cream cheese, room temperature

100g caster sugar
2 eggs
75g chocolate, chopped (I used Valrohna 66%)
75ml whipping cream
30g cocoa powder (I used Valrohna)
10 pcs oreo cookies, crushed

Chocolate Ganache:
100g chocolate, chopped (I used Valrohna 66%)
60g whipping cream
20g butter

Method:
1. Melt the butter and mix together to the crushed oreo cookies. Press the mixture into the cake pan base and chilled for later use.
2. Heat up the whipping cream and add in the chopped chocolate and stir till mix well and smooth.
3. Preheat the oven to 160°C. Pour some water to the base of the baking tray to create a water-bath. Wrap the base of the cake pan with aluminum foil to protect the water from sipping in.
4. In a mixing bowl, beat the cream cheese and sugar till fluffy. Add the eggs one at a time and beat again till combined.
5. Add chocolate mixture and stir well. Lastly, sift in the cocoa powder and crushed oreo cookies, and combine till mixture is smooth.
6. Pour the cheesecake batter into the prepared cake pan with the cookie base. Bake in the oven for 45 to 50 minutes (I baked the round cake for 35 to 40 mins. Make sure not to over bake, the center of the cake should still be a little "wobbly" when done.
7. Remove from oven and let cool for awhile.
8. Boil the chocolate, whipping cream and butter until mix well and smooth.
9. Pour onto the cake and let it cool completely before refrigerating. Chill for at least 4 to 6 hrs before serving.
10. Decorate the cake as your desire.

 This delicious recipe was reblogged from :
http://bakericious.blogspot.com/2011/01/oreo-chocolate-cheesecake.html

Custard

Ingredients

11/2 cups milk
½ cup sugar
½ teaspoon vanilla
11/2 tablespoons cornstarch
1 egg yolk

Method

- In sauce pan put 11/4 cup milk, add sugar and vanilla, stir until completely dissolved.
- Let it come to a boil, lower the heat.
- Dissolve the starch in the remaining milk.
- Gradually add the starch mixture to the milk mixture with frequent stirring until come to a boil again.
- Lower the heat and leave till fully cooked and thickened.
- Set the mixture aside, then whisk the yolk and add it to the milk, stir until well combined.
- Leave the custard to cool, cover with a parchment paper directly touching the surface of the custard to avoid forming a crust.
- Custard is used as a pie filling, and could be thickened more to be cut and rolled on flour and fried in butter.

 This delicious recipe was reblogged from : http://www.chefosama.com/RecipesDetails.php?id=175#.T-wvx67FBAQ

Konafa Bel Fosdok

Ingredients

1/2 kg konafa (shredded pastry)
1/2 cup melted clarified butter, plus more for greasing pan
2 cups coarsely chopped pistachios
2 1/2 cups simple syrup

Method

-Place konafa in a large bowl and gently separate strands with fingers.
-Grease a round 18? (45cm) slab cake pan with clarified butter. Add half of the konafa and press into a compact, even layer about 3/8? (1cm) thick. Drizzle half the clarified butter evenly over top.
-In a large bowl, mix pistachios with ? cup of the simple syrup.
-Spread pistachio mixture evenly over konafa in pan. Top with remaining konafa, spreading it evenly. Drizzle remaining butter over top, and press down gently.
-Place slab cake pan over medium heat and cook, rotating often for even cooking, for 10 minutes or until golden and crusty on the bottom. Pour off excess clarified butter and reserve it to cook the other side.
-Invert onto a plate, then slip back into the slab cake pan. Drizzle the reserved clarified butter over top. Return to medium heat and cook for 10 minutes more, or until golden and crusty on the bottom.
-Pour remaining 1 1/2 cups syrup over konafa. Cut and serve.
*A slab cake pan is commonly used to prepare Arabian sweets. A regular pan can be used instead; adjust quantities accordingly.

 This delicious recipe was reblogged from : http://www.chefosama.com/RecipesDetails.php?id=408#.T-wup67FBAQ

Basbosa

Ingredients

for sugar syrup
2 cup sugar
1 cup water
1 tablespoon lemon juice
1 piece cinnamon
2 whole cloves

for the Basbosa
3 cups semolina flour
1 1/2 cup sugar
2 tsp baking powder
4 Tbsp clarified butter or soft butter
1 1/2 cup yogurt 1/2 cup coconut (optional)
1 tablespoon tahini 1/2 cup chopped hazelnuts (optional)
1/2 cup chopped almond (optional)

Method

Preparation of the sugar syrup
-Place sugar and water in a pot on the oven (medium fire) till boiling starts.
-Add the rest of the ingredients (you can add vanilla or rose water optional) and you remove the surface if appears.
-Leave it on the oven for 10 minutes or until gets ready and use it warm.

Preparation of the Basbosa
-Mix of flour, sugar, and baking powder well.
-Add the melted butter with the finger tips till it gets mixed with the other components.
-Add the yogurt and mix it well till you get soft dough.
-You can add chopped coconut to the dough.
-Brush an oven tray with tihini.
-Place dough in the tray till its surface.
-Bake in an oven of 175 ?C for 15 minutes.
-Place the nuts on the surface with a soft pressing on the surface.
-Replace the tray in the oven for about 20 minutes or till it gets ready.
-Place the syrup on the hot Basbosa.
-Replace in the oven for 5 minutes.
-Leave till gets normal temperature.
-Present with cream or fresh cream.

 This delicious recipe was reblogged from :
 http://www.chefosama.com/RecipesDetails.php?id=394#.T-wrZq7FBAQ

Balah El Sham (Fluted Fritters)

Ingredients

1 cup water
1/4 cup butter
1 1/2 cup flour
1/4 teaspoon salt
1 tablespoon soft semolina flour
4 eggS
frying oil
cold sugar syrup*

Method

-Place water and butter in a pan on medium heat until boiling.
-Sift flour, salt, and semolina flour.
-At the same time add the flour mixture and the butter to the water and mix well until the dough is light and soft and the dough does not stick to the pan. Remove from heat.
-Add the first egg and mix it well with the dough. Add the second egg making sure you don?t add another egg until the previous one is totally combined with the dough. Repeat until all eggs are added.
-Place the dough in a pastry bag with the large star shaped tip.
-Heat oil in a deep fryer to 350 degrees.
-Pressing the pastry bag, cut the dough close to the oil with scissors when around 1 ? inches long. Leave the dough until it turns a golden color. Repeat making sure not to put too much of the dough in the oil at once.
-As you remove the pieces from the oil, first place on a paper towel then dip directly into the cool syrup. Take out of the syrup and place onto a serving tray.

*The syrup is a mixture of one part water and two parts of sugar brought to a boil with a few drops of lemon juice and then cooled.

This delicious recipe was reblogged from : http://www.chefosama.com/RecipesDetails.php?id=393#.T-wog67FBAQ

Crispy Black Bean Fritters with Creamy Cilantro Dipping Sauce

This delicious recipe was reblogged from: 

http://www.miasdomain.com/2011/12/crispy-black-bean-fritters-with-creamy.html

 

 

Crispy Black Bean Fritters:

 

3 cups black bean, cooked

1 large yellow pepper, remove seed, chop into small pieces

1 small white onion, diced

2 garlic cloves, crushed

1 large tomato, chopped into small pieces

3 tablespoons chopped cilantro

1/2 cup all purpose unbleached flour

2 eggs, room temperature

Sea salt and black pepper

Extra virgin olive oil (for frying)

Combine all the ingredients in a large bowl, stir well to combine. Season with sea salt and black pepper. In a large skillet, add three tablespoons of oil to the pan on medium heat. When hot, add tablespoonfuls of the bean mixture.  Fry on one side until golden brown and crispy (about 3 minutes). Flip over for a further three minutes. Remove and drain on a paper towel. Season with fresh black pepper and sea salt.

Serve with dipping sauce on the side

Cilantro Dipping Sauce:

1/2 cup sour cream or Greek yogurt

1/2 small green chili, seeded and finely chopped

1 small garlic clove, crushed

2 tablespoons chopped cilantro

1 teaspoon sugar

Sea salt and black pepper

Blend all the ingredients for a smooth consistency. Season with sea salt and black pepper.