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 Post subject: Desert
PostPosted: Sun Jan 14, 2007 10:49 pm 
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Joined: Wed Aug 16, 2006 10:29 am
Posts: 48
Location: Sharm
Basbousa

1/2 cup unsalted butter, melted
1 cup superfine sugar
2 small eggs
2 cups fine yellow semolina
1 tsp. baking powder
1/2 tsp. baking soda
Blanched split almonds
Syrup (recipe follows)

Cream the butter and the sugar and then beat in the eggs. Stir in a 1/2 cup water. Sift together the semolina, baking powder, and soda, and stir into the butter mixture to form a smooth batter. Preheat the oven to 350? F. Lightly grease an 8-by-12-inch cake pan and pour in the batter. Spread it evenly with the back of a spoon and then score across the top of the cake parallel lines going from the bottom left corner to the top right and vice versa, to form diamond shapes. Place an almond in the center of each diamond. Bake in the preheated oven for 35-40 minutes, when the cake should be firm and lightly browned. Prepare the syrup as described below and pour it, spoonfuls at a time, over the hot cake. Stop when the cake will not absorb any more and set the cake aside to cool before serving.


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SYRUP
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2-1/4 cups sugar
Juice of 1 lemon
Over a medium heat dissolve the sugar in 1-1/2 cups water, add the lemon juice and bring to the boil. Reduce heat and gently boil the syrup for 10 minutes.


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 Post subject:
PostPosted: Sun Jan 14, 2007 10:50 pm 
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Joined: Wed Aug 16, 2006 10:29 am
Posts: 48
Location: Sharm
Umm Ali

10oz cooked puff pastry
1/4-1/2 cup pistachio nuts, chopped
1/4-1/2 cup flaked almonds, toasted
2 tablespoons lemon juice
1 cup milk
3/4 cup sugar
a pinch of cinnamon
1 egg, beaten
2 teaspoons rose water
1 cup light cream
Grease a round, glass baking dish, and preheat the oven to 375? F. Crumble the pastry into the dish and mix with the nuts and lemon juice.

Heat the milk, sugar and cinnamon to just below the boiling point, then slowly add the beaten egg. Pour this over the pastry mixture in the dish, and sprinkle with rose water. Top with the cream and bake for about 30 minutes, until golden.

Serves 6.


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 Post subject:
PostPosted: Sun Jan 14, 2007 10:51 pm 
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Location: Sharm
Mihulibeya Bel Manga (Milk Pudding with Mango)

3 cups mango juice
5 tbsp. cornstarch
2 cups mixed fruit
2 cups cream
2 tbsp. rose water
3 cups milk
5 tbsp. Sugar
1/2 cup ground pistachio nuts
Put the mango juice in a pan over medium heat and bring to a boil. Mix half the cornstarch in half a cup of water. Pour this into the boiling mango juice, stirring constantly until thick. Pour contents of the pan into a deep dish. Add half the amount of mixed fruit. Set aside to cool and thicken. Spread half the cream on top of the cooled fruit mixture and put the dish in the refrigerator. Put the milk in a pan over low heat, add the sugar and rose water and stir until almost boiling. Mix the remaining cornstarch in half a cup of water, pour into the milk, stirring constantly until thick. Remove from the heat and allow to cool for ten minutes. Take the dish of fruit from the refrigerator, slowly pour the milk over the cream, and allow to cool at room temperature for one hour. Place the dish in the freezer for a short time. Remove from the freezer, cover with the remaining cream and decorate with the remaining fruit and ground pistachios. Serve cold. Serves 8-10.


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 Post subject:
PostPosted: Sun Jan 14, 2007 10:52 pm 
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Location: Sharm
Egyptian Chocolate Cake

1? cups unbleached flour, sifted
1 teaspoon cinnamon
1/8 teaspoon ground cloves
4 ounces semisweet chocolate
1/2 cup brewed strong coffee
1/2 cup butter or regular margarine
1 cup sugar
2 eggs
1 teaspoon vanilla
1/2 cup milk

Cinnamon Whipped Cream
2 cups heavy whipping cream
1/4 cup sugar
2 teaspoons vanilla
1/2 teaspoon cinnamon
Sift together the flour, baking powder, cinnamon and cloves; set aside.

Combine chocolate and coffee in a small saucepan. Cook over low heat until chocolate is melted, stirring constantly. Remove from heat and let cool to room temperature.

With an electric mixer set on medium speed, cream butter and sugar together in a mixing bowl until light and fluffy. Add eggs, 1 at a time, beating well after each addition.

Beat in vanilla and the chocolate mixture. Add dry ingredients alternately with the milk to the creamed mixture, beating well after each addition.

Pour the batter into 2 greased and wax paper-lined 8-inch cake pans.

Bake in a preheated 350? oven for 30 minutes, or until cakes test done. Cool in pans on racks for 10 minutes. Remove from pans; cool completely on racks.

Cinnamon whipped cream: Chill a large mixing bowl and beaters. Combine the cream, sugar, vanilla and cinnamon in the chilled bowl. Beat with an electric mixer set at high speed until soft peaks form and the mixture is thick enough to spread. Do not overbeat or you will have butter instead of whipped cream.

To assemble: Place one cake layer on a serving plate. Spread with some of the cinnamon whipped cream. Top with the second cake layer. Frost the sides and top with the remaining cinnamon whipped cream.

Refrigerate until served.


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 Post subject:
PostPosted: Sun Jan 14, 2007 10:53 pm 
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Joined: Wed Aug 16, 2006 10:29 am
Posts: 48
Location: Sharm
Rice Cake

4 oz. plain flour
4 oz. ground rice
2 oz. sultanas
1 oz. currants
2 eggs
1 teaspoon baking powder
1 gill milk
3 oz. butter
3 oz. soft brown sugar
2 oz. seedless raisins, halved
1 tablespoon lemon rind
Pinch salt
Sift flour, salt and baking soda and rub in the butter. Add all the fruit, ground rice and lemon rind and mix well.

Rotary beat eggs for 3 minutes and add to milk and stir into the dry ingredients. Mix well and put into a greased 7-inch tin. Bake at 350?F. ? Regulo 3, for about 1? hours, although a test should be made after 1? hours.


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