Tiramisu Crepe Cake

                                                    

I made this last summer for a party and just came across the recipe and I'm telling you it is like going to HEAVEN....Imagine a cloud. Now imagine a cloud that dissolves in your mouth leaving behind whiffs of vanilla, coffee and chocolate, impossibly decadent and light at the same time. Excited yet? I was too.

For the Crepes:
6 tablespoon (82.5 gm) butter
3 cups (720 ml) milk
6 eggs
1 1/2 cups (192 gm) flour
6 tablespoon (75 gm) sugar
Pinch of salt
3 tablespoon (45 ml) Kahlua/Baileys/brandy (I used Kahlua)

For the Tiramisu (cream):
3 large eggs, separated
3/4 cup (150 gm) sugar
1 (8-oz/240 gm) container mascarpone cheese
1/2 cup (125 ml) chilled heavy cream
1/3 cup (75 ml or according to taste) Kahlua/Baileys/brandy (I used Kahlua)
3 oz (85 gm) dark chocolate (I used Lindt 60%)
pinch of salt

Make the crepes:
THE DAY BEFORE (I write this in caps because I usually miss this instruction, start off excited with a new recipe and 20 hungry guests showing up in 2 hours, only to discover that such-and-such needs to marinate/rest/relax for 6)
1. Brown the butter in a heavy bottomed saucepan, scraping the pan occasionally. (I usually stand over mine like a mother hen to ensure it doesn’t burn.) It’s done when it’s brown obviously, but the heady, nutty aroma should give you a clue that you’re getting there.
2. Heat the milk in another saucepan until it comes to a gentle simmer. Remove pan from heat and cool for 10 mins.
3. Dump eggs, flour (I sift mine directly into the jar), sugar, salt, liqueur into a blender and beat on medium speed just until you get a smooth batter. Add the milk and butter slowly and give that thing another whirl.
4. Refrigerate for 6 hours or overnight. (This is so the gluten developed during beating can get time to relax.)

5. Take the batter out and allow it to come to room temperature.
6. Heat a 6-8 inch (whatever suits you) non-stick or seasoned pan. Brush the surface lightly with butter. (I brush my butter stick directly over the pan.) Pour a scant 1/4 cup of batter and lift and swirl the pan quickly but gently so that the batter coats the pan evenly. Cook until the bottom just begins to brown, about 1 min. Then loosen the edge with a knife, pick up the crepe with your fingers and flip it over. (Trust me, this is much easier than it sounds.) Cook the other side for about 10 seconds. Flip the crepe onto a baking sheet/plate lined with parchment. The recipe says to repeat until you have 20 perfect crepes. I don’t know about the perfect, but you will get 20 crepes from the batter.

Make the tiramisu cream:
1. Beat the egg yolks with 1/2 cup sugar over a double boiler at medium speed until pale and think, about 2 mins. (Keep the heat gentle, we don’t want sweet scrambled eggs.) Keep aside to cool.
2. Clean the beaters (don’t be lazy here). Beat egg whites with a pinch of salt just until soft peaks form. 3. Add remaining 1/4 cup sugar a little at a time and beat just until stiff peaks begin to form.
4. Clean the beaters (I know!). Beat cream in another bowl just until soft peaks form.
5. Beat mascarpone and liqueur into the cooled egg yolk mixture just until combined.
6. Fold cream gently into the mixture, then fold in the egg whites.
7. Chill, covered, for 1-2 hours.

Assemble the cake:
1. Start with a crepe, spread a thin layer of mascarpone cream over (about 1 1/2 tablespoon) and finely grate chocolate over that. Repeat, finishing with the last crepe.
2. Chill layers and remaining cream for about an hour.
3. Frost the top and sides of the cake with remaining cream. Finely grate chocolate all over.
4. Chill for at least 2 hours before serving.

                                                                                         

White Chocolate & Raspberry Tart...

My all the time favorite dessert. Perfect for a Sunday afternoon with a nice, chilled glass of Chardonnay.
If this doesn't bring smile to your face, I don't know what does! :-)

Ingredients:                                                                                    

Shortbread Crust

• 2 1/4 cups (560 ml) flour
• 1 pinch of salt
• 1/2 cup (125 ml) sugar
• 3/4 cup (180 ml) unsalted butter, chilled and cubed
• 4 egg yolks
• 1 tablespoon (15 ml) ice water or 35% cream
• 1 tablespoon (15 ml) lemon juice

Filling:

• 3/4 cup (180 ml) 35% cream
• 4 ounces (120 g) white chocolate, chopped
• 1 egg, lightly beaten
• 1 Tbsp raspberry liqueur or brandy (optional)
• 1 1/2 cups (375 ml) fresh raspberries
• 1 handful White chocolate shavings
• 
  

  Directions:

  Shortbread Crust

1. Place the flour, salt and sugar in a food processor and pulse for a few seconds.
2. Add the butter and pulse until the mixture resembles coarse cornmeal.
3. Add the egg yolks, water or cream and lemon juice.
4. Pulse until the mixture begins to form a ball.
5. Remove the dough from the food processor. Shape into a disk.
6. Cover with plastic wrap and refrigerate for 30 minutes.
7. Pat the dough into a 9-inch (23 cm) pie pan. Refrigerate for another 30 minutes.
8. With the rack in the lowest position, preheat the oven to 375°F (190°C).
9. Line the chilled crust with aluminum foil, scattering a few dry beans or pie weights on top to hold the foil in place.
10. Bake for 10 minutes. Remove the weights and foil and bake for 5 minutes more. Let cool.

• Filling:

1. Preheat the oven to 325°F (170°C).
2. In a saucepan over low heat, gently melt the chocolate in the cream.
3. Lightly beat the egg using an electric mixer on lowest speed.
4. While beating, slowly add the chocolate mixture and liqueur taking care not to incorporate air into the mixture. Beat for 15 seconds more.
5. Arrange 1 cup (250 ml) raspberries on the pie crust with their pointed ends facing up.
6. Gently pour the filling over the berries without covering them completely.
7. Bake until the centre is firm, 30 to 35 minutes.
8. Let stand at room temperature for 3 to 4 hours.
9. Just before serving, garnish with white chocolate shavings and the remaining raspberries. Best if served the same day.
• Bob Appetit 

Paella Valenciana

I am so lucky to have a special friend in my life whom I adore. She is from the Heart of Spain and she is my inspiration for Spanish cooking. Her food and cooking is out of this world. I tried to mimic one of her most popular recipes and I think it is close to what I learned from her and I like to share it with you. 

Enjoy!

                                                                                              

Ingredients

• 4 cups Bomba rice
• 8 cups fish stock
• 2 small chicken breasts cubed
• 8 king-sized prawns/langoustines
• 8 pieces mussels 
• 200 grams shrimp
• 3-6 Piquillo Peppers (sliced into strips) plus a few strips to use as garnish
• 200 grams peas (fresh or frozen)
• 2 tomatoes, skinned and chopped
• 2 cloves garlic, thinly sliced
• 3-30 strands saffron, crumbled (I am Persian so mine is 30) you can use 3 
• Olive oil for frying

Preparation

• Sauté garlic in paella-type pan.
• Add the chicken and cook for 5 to 10 minutes under medium-high heat.
• Add tomatoes, peas, shrimp and saffron.
• Cook for a few minutes.
• Add rice and stock.
• Simmer for approximately 20 minutes.
• Decorate with prawns and mussels a few minutes before rice is cooked.
• Cover paella with a lid.
• Poach seafood for a few minutes.
• Decorate with lemon quarters and Piquillo Peppers.

Enjoy!

Happy Valentin's Day

OK, I know I said I will take a break for a while from my blog, but some one very special inspired me so much yesterday that I could not resist.
She asked me for this old recipe that I made once for her birthday and she loved it so much that still up to this day she is thanking me for it.
I kept this recipe from my GB days and I'm glad I did you wanna know why...cuz I got it from some one very special. It makes me feel good to see that some one out there always appreciates it.
So here it... to you and your loved ones.
Have a Happy Valentin's Day!

The Best Luscious Chocolate Souffle:

Ingredients:

• 7 ounces finely chopped bittersweet or semisweet chocolate
• 4 tablespoons unsalted butter, plus for preparing the molds
• 1 1/2 teaspoons pure vanilla extract 
• 3 large egg yolks
• 3 tablespoons warm water
• 1/2 cup sugar, plus 2 tablespoons
• 8 large egg whites, room temperature
• 1/2 teaspoon fresh lemon juice
• Confectioners' sugar, fresh raspberries and of course whipped cream for garnish
• Raspberry coulis (optional)

Directions:

Brush 6 (6-ounce) ramekins with soft butter, then coat with sugar. Put the prepared ramekins in the freezer. (This can be done a day ahead.)
Set an oven rack in lower third of the oven and preheat to 400 degrees F.
Put the chocolate and butter in a medium heatproof bowl. Bring a saucepan filled with an inch or so of water to a very slow simmer; set the bowl over, but not touching, the water. Stir the chocolate occasionally until melted and smooth. Remove from heat and stir in vanilla extract. Set aside.
Combine the egg yolks and warm water in the bowl of a standing mixer or large bowl and beat until frothy. Gradually add 2 tablespoons sugar, and continue beating until ribbons form, about 5 minutes. Very lightly fold the yolks into the chocolate mixture. (Rinse the bowl well, if using for beating the egg whites.)
Remove prepared ramekins from freezer. Put the egg whites in the bowl of a standing mixer, or large non-reactive bowl, add the lemon juice. Beat on medium until frothy; then gradually add the remaining 1/2 cup of sugar and increase speed to high. Beat until the whites hold a stiff but not dry peak.
Working quickly, fold about a third of the egg whites into the chocolate to lighten; then fold in remaining whites until blended. Gently ladle or spoon the souffle mixture into the ramekins, and place on a baking sheet. (Level off the surface with a straight edge, scraping any excess mixture back into the bowl.)
Immediately bake until the souffle rises about 1 1/2 inches from the ramekins, and the tops are touched with brown, about 18 to 20 minutes. Remove from oven, dust with confectioners' sugar and serve immediately.

Poached Pears with Baklava Stuffing & honey mascapone...

Baklava is a perennial favorite, a classic Middle Eastern dessert made with flaky phyllo dough that is layered with a cinnamon-spiced nut filling, and bathed in sweet syrup. It's crunchy and sweet and very decadent. Must say no one knows where this recipe originated from, therefore every country in Middle East make it a bit different from the others just to put their stamp on it and prevent from starting a war!

Now....I made this version not to start a war but to start some thing different from an ordinary type of baklava with the same pleasure . What do they call it these days.... oh yes, "FUZION" 

I don't know about you but I found it very interesting the idea of combining this flavourful filling with a juicy fruit and creamy mascarpone. Different eh? 

Just think about it....The crunch from the nuts with the smooth juicy pear and silky, creamy, sweet cheese..... Enough said? 

Ingredients:                                  

4 Large Bosc Pears

1 cup ground almonds

1 tbsp cardamom

1/2 tbsp cinnamon

1/4 cup sugar

1/2 cup chopped pistachio for garnish

1 cup mascarpone cheese mixed with 2 tbsp of honey

For the Syrup:

2 cups water

1/2 sugar

1/2 honey

2 cinnamon sticks

2 tsp lemon juice

2 tbsp Rose water

Direction:

Peel the pears then core from the bottom without going all the way through leaving the stem side intact. Then slice just less than ¼ inch from the bottom of pear to form a flat base for the pear to rest on when serving. Set the pears aside.

Combine all the ingredients for the syrup except rose water in a large sauce pot and bring to a boil. Add the pears, cover and allow to simmer for 20 minutes or until pears are tender.

Using a slotted spoon, remove the pears and transfer them to plate then allow them to chill for at least 2 hours.

In the meantime, continue to simmer the poaching liquid until reduced to 1/2 cup liquid. Turn off the heat. Add the rose water and set aside.

Combine all the ingredients for the stuffing. Add 2 tbsp of the syrup to make it wet. At this point it will be easier if you use pipping bag to stuff the pears.

Fill the cored out cavity of each pear with almond mixture and pack well.

To Serve:

Place one pear on plate then ladle ¼ of the sauce over the pear, sprinkle to garnish with coarse chopped pistachios and honey mascarpone on the side.

Bon Appetit

Cherry-Almond Clafoutis

I love CHERRIES....It is one my most favourite fruits in the wolrd. I am constantly trying to create recipes that involves cherries. Hmmm I don't know.... there is some thing about this fruit...it has it's look, smoothness, gentelness, meatyness, juice,, flavor, color, OK, I think I'm going to stop and let you experience it yourself. 
 This rustic French dessert is easy to make: Just mix up the batter, pour it over the cherries, and bake until golden-brown. The good thing about this recipe is you play around with not the cherries but the flavor. Use different nut or liquored or even the fruit. Isn't it amazing?
This recipe, serves six.

3 cups small fresh sweet or sour cherries (about 1 lb.), pitted
1-1/2 Tbs. kirsch (cherry brandy)
1/3 cup sliced alomonds
1-1/2 Tbs. unsalted butter (1/2 Tbs. softened, 1 Tbs. cut into small pieces)
1 cup whole milk
3 oz. (2/3 cup) unbleached all-purpose flour, sifted
1/4 cup plus 1 to 2 Tbs. granulated sugar
1/4 cup heavy cream
3 large eggs
1/8 tsp. pure almond extract
1/8 tsp. table salt

Position a rack in the center of the oven and heat the oven to 350°F.

In a large bowl, toss the cherries and kirsch. Set aside, tossing periodically, for 30 minutes.

Meanwhile, scatter the almonds on a baking sheet and toast, turning occasionally, until light golden, 3 to 4 minutes. Set aside. Increase the oven temperature to 400°F.

Grease a shallow round 11-inch quiche or gratin dish with 1/2 Tbs. of the butter.

Combine the milk, flour, sugar (1/4 cup for sweet cherries; 5 Tbs. for sour), cream, eggs, almond extract, and salt in a stand mixer fitted with the whisk attachment (or in a bowl, if using a hand mixer). Mix on medium speed, to aerate, for 5 minutes. Drain the cherries and stir the liquid into the batter.

Arrange the cherries in the dish and pour the batter over the top. Bake for 15 minutes. Sprinkle the toasted almonds and remaining 1 Tbs. sugar on top and dot the surface with pieces of the remaining 1 Tbs. butter. Bake the clafoutis until puffed and golden-brown, and a toothpick inserted in the center comes out clean, 35 to 40 minutes.

Transfer to a rack and let cool for 30 minutes. Serve warm or at room temperature, spooned onto individual serving plates.

Bon Appetite

Ginger Pecan Cookies

I make these cookies every year,either to take to work or just as a treat for who ever.... and I'm telling you.... they are a BIG HIt...

A good, gingery ginger cookie is irresistible. These are a bit chewy and full of flavor. They keep well in a covered tin for about 1 week.

Ingredients:

1 1/4 cups pecans or macadamia nuts

14 Tbs. (1 3/4 sticks) unsalted butter, at room temperature

1 1/4 cups sugar, plus more for sprinkling

1 extra-large egg

1/2 cup dark molasses

2 1/2 cups all-purpose flour

2 1/2 tsp. baking soda

1 1/2 Tbs. ground ginger

1/2 tsp. ground cinnamon

1/2 tsp. salt

1/4 tsp. freshly ground white pepper

1/4 cup minced crystallized ginger

Directions:

Preheat an oven to 350°F. Spread the nuts on a baking sheet and toast until lightly browned and fragrant, 8 to 10 minutes. Remove from the oven, let cool and chop coarsely; set aside.

In a bowl, using an electric mixer preferably fitted with a paddle attachment, beat together the butter and the 1 1/4 cups sugar until creamy, about 5 minutes. Add the egg and beat until fluffy, about 5 minutes. Then add the molasses and beat to combine.

In another bowl, sift together the flour, baking soda, ground ginger, cinnamon, salt and white pepper. Add the flour mixture to the butter mixture and beat until well mixed, 2 to 3 minutes. Stir in the crystallized ginger and nuts until evenly distributed.

Lightly flour a work surface. Divide the dough into 2 equal portions. Form each portion into a log about 1 1/2 inches in diameter. Wrap tightly in plastic wrap and refrigerate until well chilled, at least 4 hours or for up to 2 days.

Preheat an oven to 325°F. Line 2 baking sheets with parchment paper. Using a sharp knife, cut each log into slices 1/8 inch thick. Arrange the slices on the prepared baking sheets, spacing them about 1 inch apart.

Bake until golden, 8 to 10 minutes. Remove from the oven, transfer to a rack and sprinkle with sugar. Let cool.

Makes about 48 cookies.