If you walk into any bakery in Amman in the morning, you will be enchanted by the smell […]
Category Archive: Bread and pastry
The August Daring Bakers’ Challenge took us for a spin! Swathi of Zesty South Indian Kitchen taught us […]
Today is the 16 th of Ramadan, every year I receive requests to explain a little more about […]
Beauty surrounded the Daring Bakers this month as our host, Sawsan, of chef in disguise, challenged us to make beautiful, filled breads. Who knew breads could look as great as they taste?
Yup! I was the host of this month’s daring bakers challenge 🙂 and it could not have come at a better time. This month my blog turns 3 and what better way to celebrate the occasion that doing it with homemade bread?
Ever since the sweet and wonderful Sally encouraged me to take a walk on the wild side, any recipe with the word “sourdough” instantly captures my attention! If there is one ingredient that can transform any recipe from regular to extraordinary, it would be sourdough and pizza crust is no exception.
This month’s challenge was a real treat!
Sandie of the lovely blog, Crumbs of Love, was our November hostess. Sandie challenged us to make a traditional Italian dessert, along with its American version – Sfogliatelle (or better known in the US – lobster tails!) The flakey, 1000 layers of super thin dough, shaped into a horn and filled with a scrumptious filling. Così buono!
Sandie offered us the recipes for sfogliatelle ricci, sfogliatelle frolle and lobster tail. I chose to make sfogliatelle ricci because it somehow reminded me of an arabic dessert that my kids love that is called warbat. Warbat is a dessert made of layers of a very thin dough that are filled with cream and then drizzled with syrup. The crunch and crackle of the pastry layers, beautifully contrasted by the creamy filling, the hints of rosewater in the syrup. It is simply irresistable.
Sfogliatelle riccia , it turns out is also made with a, flaky dough, similar to puff pastry or phyllo . It is then filled with a mixture of ricotta, semolina, sugar, cinnamon, eggs and some candied citrus and/or other fruit. It seemed like a dessert that would hit the same buttons as warbat so I knew the kids would love it. I on the other hand loved the challenge of making it! Despite how crazy life has been this month, I was determined not to miss this challenge, so I ended up starting the day before reveal day!Not a good idea when you have such a demanding challenge to meet, a new pasta machine that you bought because of this challenge and still have to figure out how to use it and a flue that makes your head spin!
Today I have a recipe for you that is good enough to make you step away from the grocer’s freezer section,and make your very own pot pie from scratch. The name is certainly a mouth full but it is really not that hard to make and I am welling to bet that one bite of this pizza pot pie will change the way you look at pot pies forever. The frozen ready made pot pies don’t even stand a chance!
When I was a kids I would not get within 10 feet of anything that contained spinach. No […]
Chef in disguise 