Christmas fruit cake

This is my Christmas fruit cake, a dark, super tasty and full of flavour.

Ingredients

  • 150g plain flour
  • 75g ground almond
  • 350g prunes and glacé cherries
  • 230g raisins
  • 35g candied orange peel
  • 175ml honey
  • 125ml spiced rum
  • 175g unsalted butter
  • 175g muscovado sugar
  • 1 orange juice and zest
  • 1 lemon zest
  • 3 eggs
  • 2tbsp cocoa powder
  • ½ tsp cinnamon
  • ½ tsp clove
  • ½ tsp nutmeg
  • ½ tsp baking powdered
  • ½ tsp baking soda

How to make it?????

Preheat the oven to 150C degree. Grease and line the cake tin with baking paper. Make the parchment paper larger than tin to protect the top of the cake from burning.

In a pot add dried fruits, spiced rum, butter, sugar, spices, lemon and orange zest, juice, honey, and coca powder.

Heat the mixture and bring it to a boil. Stirring the mixture and let to simmer for 10 minutes. Remove from the heat and allow to cool down.

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Mix flour, ground almond, baking powder and baking soda together. Crack the eggs In a bowl and whisk them. Now add beaten eggs and flour mixture to the fruit mixture. Mix well until all ingredients combined.

Next, pour the cake batter into the lined cake tin.With a wooden or silicon spatula press the batter down.

Place the tin into the oven and bake it for about 2 hours or until top of the cake is hard and firm. You can test the cake with a skewer. If it comes out clean, it means cake is ready. Yayyyyyyyyyyyyy

When the cake is done, allow to cool for an hour in the tin and then remove it from the tin and peel the paper off. Before wrapping the cake, you need to feed the cake.

Feeding the cake puts back the moisture you lost during the baking and build the flavour. So, You can use a syringe and inject the liquid to the cake or use a chopstick, make few holes on top of cake to help liquid flow to the cake. You can feed the cake with 2-3 tbsp alcohol every two weeks until Christmas. But if you do not drink alcohol, there are non-alcohol options for feeding the cake too.

You can use cold earl grey tea or spicy tea or orange juice. Therefore, add 3 tbsp orange juice on top of the cake 3 or 4 times over the next couple of weeks. Then, Wrap the cake well in the grease proof or parchment paper and store it in the dry and cold area.

For decoration of the cake, there are loads of ideas:

– sprinkle icing sugar and top the cake with glace cherries or chocolates

brush over the hole cake with apricot jam and decorate, dust with icing sugar

or roll out with marzipan.

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Christmas fruit cake

Ingredients

150g plain flour

75g ground almond

350g prunes and glacé cherries

230g raisins

35g candied orange peel

175ml honey

125ml spiced rum

175g unsalted butter

175g muscovad0 sugar

1 orange juice and zest

1 lemon zest

3 eggs

2tbsp cocoa powder

½ tsp cinnamon

½ tsp clove

½ tsp nutmeg

½ tsp baking powdered

½ tsp baking soda

How to make it?????

Preheat the oven to 150C degree. Grease and line the cake tin with baking paper. Make the parchment paper larger than tin to protect the top of the cake from burning.

In a pot add dried fruits, spiced rum, butter, sugar, spices, lemon and orange zest, juice, honey, and coca powder.

Heat the mixture and bring it to a boil. Stirring the mixture and let to simmer for 10 minutes. Remove from the heat and allow to cool down.

Mix flour, ground almond, baking powder and baking soda together. Crack the eggs In a bowl and whisk them. Now add beaten eggs and flour mixture to the fruit mixture. Mix well until all ingredients combined.

Next, pour the cake batter into the lined cake tin.

With a wooden or silicon spatula press the batter down.

Place the tin into the oven and bake it for about 2 hours or until top of the cake is hard and firm. You can test the cake with a skewer. If it comes out clean, it means cake is ready.

Yayyyyyyyyyyyyy

When the cake is done, allow to cool for an hour in the tin and then remove it from the tin and peel the paper off. Before wrapping the cake, you need to feed the cake.

Feeding the cake puts back the moisture you lost during the baking and build the flavour. So,

You can use a syringe and inject the liquid to the cake or use a chopstick, make few holes on top of cake to help liquid flow to the cake. You can feed the cake with 2-3 tbsp alcohol every two weeks until Christmas.

But if you do not drink alcohol, there are non-alcohol options for feeding the cake too.

You can use cold earl grey tea or spicy tea or orange juice. Therefore, add 3tbsp orange juice on top of the cake 3 or 4 times over the next couple of weeks. Then, Wrap the cake well in the greaseproof or parchment paper and store it in the dry and cold area.

For decoration of the cake, there are loads of ideas:

– sprinkle icing sugar and top the cake with glace cherries or chocolates

brush over the hole cake with apricot jam and decorate, dust with icing sugar

or roll out with marzipan.

Kutab (An Azerbaijani Stuffed Flat Bread Naan)

Qutab or Kutab is an Azerbaijani gorgeous and very thin flat bread (naan) which is typically filled with ground meat and onions or green herbs such as mixture of spinach, dill, coriander, … spices and cheese . So, Kutab comes with different fillings and you can change the filling because as I mentioned, you can use any fillings you choose. In North Khorasan Province and NW of Iran this kind of bread (naan) is popular too.

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In Indian and Afghanistan cuisines also you can find stuffed bread with different names such as paratha or bolani. Kutab or Qutab is mostly eaten for breakfast. For garnish the bread typically use sprinkle of Sumac or pomegranate seeds, that gives double taste to the bread.

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With my recipe you can make 10-12 kutab breads which are medium size but if you make  them in smaller size, you will have more breads.

The size of this kind of bread should be in the size of a medium size pan. For making dough I offer two different recipes one with egg and other one egg free. So it would be your choice 🙂 . And now   I am going to introduce kutab with 2 different fillings 🙂 . Seriously they are sooooooooo good and sometimes I wish I could share them with all you guys.
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Ingredients for dough

  • 500g plain flour
  • 350 ml cold water
  • 1 egg
  • ½ tsp salt

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Ingredients for egg free dough

  • 625g plain flour
  • 420ml cold water
  • 2 tbsp vegetable oil
  • 2 tsp salt

 

Ingredients for meat filling

  • 300g ground beef or lamb
  • 1 large onion, peeled and grated
  • ½ tsp turmeric
  • ¼ tsp cumin
  • Salt and black pepper to taste

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Ingredients for vegetables filling

  • 70g Spinach
  • 20g dill
  • 10g parsley
  • 10g coriander
  • 20g chives
  • 130g Feta cheese ( or goat cheese, or cheddar, Parmesan, mozzarella cheese)
  • ½ tsp dried mint
  • Salt and black pepper to taste
  • 2 tbps Olive oil

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How to make it?????

This is how to make egg free dough: In a bowl, add flour, salt and oil. Combine together and then add water. Mix until you have dough. If the dough is dry add some water and if the dough is sticky add some flour.Knead the dough for 3-4 minutes. Cover the dough and let it to rest for half an hour.

And this is how to prepare dough with egg: In a bowl mix water, egg and salt. Then, add flour to it and combine until dough is formed. Knead the dough for few minutes. Cover the dough and let to rest for 30 minutes.

Now, let’s prepare the fillings: In a bowl mix ground meat, grated onion with turmeric, cumin, salt and pepper. Combine well. Heat the oil in a pan and fry the meat until browned and set aside.

For herbs filling:Roughly chop herbs. Add crumbled cheese, virgin olive oil, to the herbs and season with salt and pepper and mix together.

Now fillings are ready. After 30 minutes, divide the dough into 10 or 12 balls. Use a rolling pin and on a floured surface, roll each dough until you have a thin circle.

Now Spread some of meat mixture or herb mixture On one half of a circle. Fold the other half of the circle over the filling and press edges with your fingers to seal it. Now cut the edges with a cutter to give a nicer shape.

Heat a dry pan over medium heat. Place prepared breads and cook each side for 3-4 minutes on each side until golden.

Remove from the pan and rub a piece of butter on the bread while is hot, and sprinkle some sumac on the meat stuffed bread and sprinkle pomegranate seeds on the herbs bread.

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Kutab (An Azerbaijani Stuffed Flat Bread Naan)

Ingredients for dough

500g plain flour

350 ml cold water

1 egg

½ tsp salt

Ingredients for egg free dough

625g plain flour

420ml cold water

2 tbsp vegetable oil

2 tsp salt

Ingredients for meat filling

300g ground beef or lamb

1 large onion, peeled and grated

½ tsp turmeric

¼ tsp cumin

Salt and black pepper to taste

Ingredients for vegetables filling

70g Spinach

20g dill

10g parsley

10g coriander

20g chives

130g Feta cheese ( or goat cheese, or cheddar, Parmesan or mozzarella cheese)

½ tsp dried mint

Salt and black pepper to taste

2 tbps Olive oil

How to make it?????

In a bowl, add flour, salt and oil. Combine together and then add water. Mix until you have dough. If the dough is dry add some water and if the dough is sticky add some flour.Knead the dough for 3-4 minutes. Cover the dough and let it to rest for half an hour. In a bowl mix water, egg and salt. Then, add flour to it and combine until dough is formed. Knead the dough for few minutes. Cover the dough and let to rest for 30 minutes.

Now, let’s prepare the fillings: In a bowl mix ground meat, grated onion with turmeric, cumin, salt and pepper. Combine well. Heat the oil in a pan and fry the meat until browned and set aside.

For herbs filling:Roughly chop herbs. Add crumbled cheese, virgin olive oil, to the herbs and season with salt and pepper and mix together.

Now fillings are ready. After 30 minutes, divide the dough into 10 or 12 balls. Use a rolling pin and on a floured surface, roll each dough until you have a thin circle. Now Spread some of meat mixture or herb mixture On one half of a circle. Fold the other half of the circle over the filling and press edges with your fingers to seal it. Now cut the edges with a cutter to give a nicer shape.

Heat a dry pan over medium heat. Place prepared breads and cook each side for 3-4 minutes on each side until golden. Remove from the pan and rub a piece of butter on the bread while is hot, and sprinkle some sumac on the meat stuffed bread and sprinkle pomegranate seeds on the herbs bread.

Zucchini Flat(naan)Bread

Naan / noon /nan is a Persian word and means bread. Naan is a kind of flat bread found in the Iranian cuisine, Azerbaijani, Turkish, Indian and Middle East countries.

Naan being freshly prepared in tandoor and we can get fresh beautiful naan for breakfast, lunch and dinner from bakery everyday. There are loads of different kinds of naan bread. All are gorgeous, tasty and beautiful. Today I baked my zucchini flat bread.

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Zucchini flat bread naan, is a favourite treat. Zucchini which is called ‘ Kadoo’ makes main roll in keeping the bread soft and moist. It is a beautiful combo of zucchini with onions, cheese and spices. I have used mozzarella cheese, but it goes well with feta or cheddar cheese too. These are Sooooooo good. Sooooooo delicious and hearty naan bread.

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Ingredients

  • 3 cups all purpose flour
  • 1 large zucchini, grated
  • 2 eggs
  • 1 onion, finely chopped
  • 30-40g Cheese (feta cheese, mozzarella cheese or cheddar cheese)
  • 40-50 ml water
  • 1tsp baking powder
  • 2tsp salt
  • 1tsp paprika
  • 1.2 tsp chilli flakes
  • Vegetable oil

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How to make it?????

Grate the zucchini and squeeze to release the juice. Add chopped onion, eggs, cheese and season with spices. Mix all together. Then add flour, baking powder and combine with hand. Slowly add water to the batter and knead it for 2-3 minutes. If the batter is sticky add some flour. Make a ball and cover the dough and allow to rest for 1 hour.

After an hour, place the dough on a floured surface and divide the dough into 8 pieces. Roll each dough into a small ball.

On a floured surface, using a rolling pin and roll it into a flatten circle.

Heat a little bit oil in a pan and add in flattened dough. Once one side fried ( 3-4 minutes) flip over and fry other side.

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Zucchini flat naan bread

Ingredients

3 cups all purpose flour

1 large zucchini, grated

2 eggs

1 onion, finely chopped

30-40g Cheese (feta cheese, mozzarella cheese or cheddar cheese)

40-50 ml water

1tsp baking powder

2tsp salt

1tsp paprika

1.2 tsp chilli flakes

Vegetable oil

How to make it?????

Grate the zucchini and squeeze to release the juice. Add chopped onion, eggs, cheese and season with spices. Mix all together. Then add flour, baking powder and combine with hand. Slowly add water to the batter and knead it for 2-3 minutes. If the batter is sticky add some flour. Make a ball and cover the dough and allow to rest for 1 hour.

After an hour, place the dough on a floured surface and divide the dough into 8 pieces. Roll each dough into a small ball. On a floured surface, using a rolling pin and roll it into a flatten circle. Heat a little bit oil in a pan and add in flattened dough. Once one side fried ( 3-4 minutes) flip over and fry other side.

Falafel

Falafel is one the most favourite fast foods in the Middle East. Falafel is an Arabic word,and plural ‘ filfil’ meaning “pepper”. Falafel is a meatless food and good source of protein and suitable for vegetarians.

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Originally it is spicy but in any country it has adjusted based on the taste of people. Falafel is made of chickpeas or fava beans. Egyptians make falafe with fava beans and sometimes with combination of both. But if you make with chickpeas, they should be soaked and then should be ground up or mashed and mix with beautiful spices and vegetables such as onions, garlic parsley.

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Falafe serves with flat bread ( Naan ), pita bread, or Budget bread and garnished with different things such as tomato, cucumber, lettuce, fresh herbs, tahini sauce, spicy sauce, humus, chutney, garlic yogurt. Or they are just perfect on their own.
Falafel can be eaten cold or hot. This chickpea balls are mostly popular in S and SW of Iran but in other cities of country such as Tehran is very popular too.

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Ingredients

  • 450 g chickpeas, soaked overnight
  • 1 1/2 tbsp  plain flour or chickpeas flour
  • 2 cloves of garlic
  • 1 large onion
  • A bunch of parsley
  • 1 tsp turmeric
  • 2tsp cumin
  • 1tsp coriander powder
  • Salt and pepper to taste
  • Oil

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Ingredients for mint-parsley sauce

  • 3 tbsp plain yogurt
  • Small bunch of mint and parsley
  • 1 small bell pepper
  • Salt to taste

 

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Preparation
If you want your falafel to turn out right, you need to soak dried chickpeas overnight. So they will be double in size. Next day, drain and rinse them. Pour chickpeas into a food processor. Then add all ingredients ( except flour)  for falafel into the food processor and make smooth mixture.

 

Then add flour and   season the chickpeas mixture with all above mentioned spices. Mix all together very well. Using wet hands or a falafel scoop, form falafel mixture into round balls or oval shape. By the way,  If you wish, sprinkle some sesame seeds on each chickpeas ball too .Then place chickpea balls in the fridge for 1-2 hours.

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Falafel is traditionally fried but you can bake it instead too. So bake falafel in 175 C degree oven for 15-20 minutes.
And if you want to fry falafel, add enough oil for deep frying in a deep saucepan. Place the pot over a high heat and heat the oil, then drop falafel balls in the oil and fry until brown ( 7-8 minutes).


For making sauce, you need to place all ingredients for sauce in a blender and make a smooth sauce.

 


When all falafels are fried. You can serve them plain or Wrap 3-4 of falafels in a pita bread, topping with sauce and enjoy it.

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Falafel

Ingredients
300 g chickpeas, soaked overnight
2 cloves of garlic
1 large onion.
A bunch of parsley
Salt – pepper to taste
1 tsp turmeric
1tsp coriander powder
Oil
Ingredients for mint-parsley sauce
3 tbsp. plain yogurt
Small bunch of mint and parsley
1 small bell pepper
Salt to taste
Preparation
If you want your falafel to turn out right, you need to soak dried chickpeas overnight. So they will be double in size. Next day, drain and rinse them. Pour chickpeas into a food processor. Then add all ingredients for falafel into the food processor and make smooth mixture.
Then add and season the chickpeas mixture with all above mentioned spices. Mix all together very well. using wet hands or a falafel scoop, form falafel mixture into round balls .Then place chickpea balls in the fridge for 1-2 hours.
Falafel is traditionally fried but you can bake it instead too. So bake falafel in 175 C degree oven for 15-20 minutes.
And if you want to fry falafel, add enough oil for deep frying in a deep saucepan. Place the pot over a high heat and heat the oil, then drop falafel balls in the oil and fry until brown ( 7-8 minutes).
For making sauce, you need to place all ingredients for sauce in a blender and make a smooth sauce.
When all falafels are fried. You can serve them plain or Wrap 3-4 of falafels in a pita bread, topping with sauce and enjoy it.

Meat pie

This type of beautiful and delicious stuffed fried bread is made in different countries such as Iran, Turkey, Afghanestn, Republic Azerbaijan, India, China, Korea and referred to by different names.

 

For example in Iran it’s called ‘ Kelane ‘ in Afghanestan is called ‘ Bolani, in India is called paratha, and yet , you can call these kinds of filled pastries or stuffed  bread: pie or pan cake too.

 

It is baked in the oven or fried in the pan with meat or vegetable filling. The filling can be beef, lamb, pork or combination of meat with vegetables or just simply all vegetables. So the fillings might be differ from one house to the other house.

In above attached photos you can see Persian Kelane and Indian Paratha.

 

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Ingredients for dough

  • 400g all purpose flour
  • 167ml boiling water
  • 140ml warm water
  • 2g salt
  • 27ml vegetable oil

 

Ingredients for filling

  • 600g ground beef
  • 400g potatoes, cooked and mashed
  • 30g soy sauce
  • 1tsp fresh ginger, grated
  • 50g fresh mint, finely chopped
  • 50g fresh spring onions, finely chopped
  • 1tsp spices including: fennel, cinnamon, salt and chilli powder

 

How to make it??

Mix flour with salt. Add boiling water to the flour and whisk it with a spatula. Then add warm water and knead the dough with hand. Rest the dough for half an hour.

 

After 30 minutes, add oil to the dough and knead it for 1 minute. Cover the dough with a towel and allow to rest for 2 hours.

 

Meanwhile, preparing the filling: In a large bowl, mix ground meat with mashed potatoes, chopped veggies, grated ginger, soy sauce and season with spices until combine well.

 

After 2 hours, dust your hands and divide the dough into 8-10 pieces. Scoop 2 tbsp of beef filling. Dust your hand and give a ball shape to them.

 

Now, place one of meat balls on the dough and slowly slowly seal the wrapper completely. Heat the oil in a pan and fry each side 3-4 minutes until golden brown.

 

Heat the oil in a pan and fry each side 3-4 minutes until golden brown.

 

Serve these beautiful stuffed bread or pie with Sesame oil, soy sauce, or sweet chilli sauce.

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Meat pie

Ingredients for dough

  • 400g all purpose flour
  • 167ml boiling water
  • 140ml warm water
  • 2g salt
  • 27ml vegetable oil

Ingredients for filling

  • 600g ground beef
  • 400g potatoes, cooked and mashed
  • 30g soy sauce
  • 1tsp fresh ginger, grated
  • 50g fresh mint, finely chopped
  • 50g fresh spring onions, finely chopped
  • 1tsp spices including: fennel, cinnamon, salt and chilli powder

 

How to make it??

Mix flour with salt. Add boiling water to the flour and whisk it with a spatula. Then add warm water and knead the dough with hand. Rest the dough for half an hour.  After 30 minutes, add oil to the dough and knead it for 1 minute. Cover the dough with a towel and allow to rest for 2 hours.

Meanwhile, preparing the filling: In a large bowl, mix ground meat with mashed potatoes, chopped veggies, grated ginger, soy sauce and season with spices until combine well. After 2 hours, dust your hands and divide the dough into 8-10 pieces. Scoop 2 tbsp of beef filling. Dust your hand and give a ball shape to them.

Now, place one of meat balls on the dough and slowly slowly seal the wrapper completely. Heat the oil in a pan and fry each side 3-4 minutes until golden brown. Serve these beautiful stuffed bread or pie with Sesame oil, soy sauce, or sweet chilli sauce.

 

Bulgur Kofte

Bulgur kofte or bulgur  balls are suitable dish for vegetarians. These lovely bulgur balls or kofte are gorgeous and yummy. This is one of quick and hearty dishes you can try.

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Ingredients

  • 2 cups bulgur
  • 2 cups boiled water
  • 1 cup all purpose flour
  • 1 egg
  • 1 tbps tomato paste
  • 1 tsp cumin powder
  • 1 tsp paprika
  • Salt and pepper to taste
  • Olive oil

Ingredients for saucepan

  • 2 clove garlic, grated
  • 1 ½ tsp cumin powder
  • 1 tsp paprika
  • 2 tbsp olive oil
  • 1 tbsp tomato paste
  • 2 tbsp pomegranate molasses
  • Handful fresh or dried parsley
  • Salt and pepper to taste

 

How to make it??

In a bowl with bulgur, add 2 cups of boiled water, mix together and cover the bowl with a lid and set aside for 15 minutes.

After 15 minutes, add egg, flour, tomato paste, cumin powder, paprika, and season with salt and pepper.

Mix together and then add 1/3 cup water to the bulgur mixture and combine all ingredients together very well. As you squeeze more, the texture of kofte would be better.

Grease your hands with oil and start to make small balls or kofte.

Now, we prepare the sauce. Heat the oil in a saucepan and add grated garlic, fry couple of minutes. Then add cumin, paprika, salt, pepper, tomato paste, pomegranate molasses to the garlic, sauté for a minute. Sauce is ready.

At this point, add some water and 1tsp salt to a pot and bring it to a boil, then add all kofte into the boiled water.You would see all kofte will sit at the bottom of the pot and once they are cooked and ready, will come to the surface of the boiled water.

At this point collect all of cooked kofte and add them into the sauce pan. Gently mix all together . Serve it in a plate topped with chopped parsley.

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Bulgur Kofte

Ingredients

2 cups bulgur

2 cups boiled water

1 cup all purpose flour

1 egg

1 tbps tomato paste

1 tsp cumin powder

1 tsp paprika

Salt and pepper to taste

Olive oil

Ingredients for saucepan

2 clove garlic, grated

1 ½ tsp cumin powder

1 tsp paprika

2 tbsp olive oil

1 tbsp tomato paste

2 tbsp pomegranate molasses

Handful fresh or dried parsley

Salt and pepper to taste

How to make it??

In a bowl with bulgur, add 2 cups of boiled water, mix together and cover the bowl with a lid and set aside for 15 minutes. After 15 minutes, add egg, flour, tomato paste, cumin powder, paprika, and season with salt and pepper. Mix together and then add 1/3 cup water to the bulgur mixture and combine all ingredients together very well. As you squeeze more, the texture of kofte would be better.

Grease your hands with oil and start to make small balls or kofte.

Now, we prepare the sauce. Heat the oil in a saucepan and add grated garlic, fry couple of minutes. Then add cumin, paprika, salt, pepper, tomato paste, pomegranate molasses to the garlic, sauté for a minute. Sauce is ready.  At this point, add some water and 1tsp salt to a pot and bring it to a boil, then add all kofte into the boiled water.You would see all kofte will sit at the bottom of the pot and once they are cooked and ready, will come to the surface of the boiled water. At this point collect all of cooked kofte and add them into the sauce pan. Gently mix all together . Serve it in a plate topped with chopped parsley.

Mutekke Cookies

Mutekke or Cigarette  cookies are  traditional Azerbaijani cookies. Mutekke which is called bolster in English language is a long and narrow pillow filled with cotton or feather. By the way I have attached some photos of Mutekke in following photos.

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So name of this cookie come from their shape which resembles a traditional tube-shaped pillow which in old times of Iran, we used to use it as a pillow or back and arm support but nowadays, you can find them in small towns or villages.

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IMG_20180913_152655.jpgBasically, Mutekke cookie is rolled up pastry filled with nuts such as walnuts, almond, hazelnuts, pistachio or mixture of all but typically with walnuts and also fragrant spices. This cookie has a very straightforward recipe and super easy to make it. Usually baking Mutekke  in the celebration of new year ( Nowruz) is popular. The good point about this cookie is there is no sugar in the pastry and for adding sweetness to the cookie you add sugar or apricot or other fruit preserves as stuffing .

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Ingredients

  • 2 ¾ cups all purpose flour
  • ½ tsp salt
  • 113g unsalted butter
  • 1 cup sour cream
  • 2 egg yolks

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Ingredients for filling

  • ½ cup walnuts, finely chopped
  • ¼ cup white sugar
  • ½ tsp cinnamon powder
  • ½ tsp cardamom powder

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How to make it??

Mix flour and salt. Add butter to the flour. Use your hand and mix butter with flour. Now your mixture looks like fine sands. Add sour cream and egg yolks. Mix all ingredients until well combined and dough is not sticking to your hand.

Now, divide the dough into 3 pieces and wrap each piece in a plastic wrap. Place it in the fridge for an hour.

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Meanwhile, we prepare the filling. In a bowl mix all filling ingredients together and set aside.

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Preheat the oven to 193C degree. After one hour, place one piece of dough on a floured board.

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I show two methods of cutting the dough:

  • 1- you can cut a circle dough into 4 wedges and then each wedge to be cut into 2 more wedges, so you will have 8 wedges.
  • 2- other method is roll out a dough into rectangle shape. Then cut lengthwise. And cut into triangle shape.

Now put 1 tsp or some of stuffing on each wedge and then start to roll it from wide side ( as you see in the photos).

Repeat same process with rest of wedges. Place them in a parchment lined baking tray and bake the cookies for 20 minutes.

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Remove from the oven, let to cool before sifting with powdered sugar on top. Now call all family members, make cuppa tea or coffee and enjoy these tasty cookies together.

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Peach cookies

These tempting, pretty peach shape cookies are just beauties and suitable for any occasion, for 4 seasons, and resemble to the real peaches.

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Ingredients

  • 210g plain flour
  • ½ tsp baking powder
  • 80g unsalted butter
  • 55g plain yogurt
  • 2 egg yolks
  • pinch of salt
  • 50g white sugar
  • 1 tsp vanilla extract

 

Ingredients for filling

  • 1/3 cup Nutella or
  • 1/3 peach jam

Ingredients for colouring

  • 3 tbsp white sugar
  • Yellow and red food colouring
  • Two small bowls with water

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How to make

Preheat the oven to 170C.

Line the baking tray with parchment paper. Place egg yolks,vanilla extract, salt and sugar in a mixing bowl and beat for 3-4 minutes. Add yogurt and beat until creamy. Mix the flour with baking powder and sift it.

Add butter to the flour and combine and add it to the batter. Knead it for 3-4 minutes until all comes together and non stick to your hand.

Divide the pastry into small amount (about 15g). Take one the dough and roll it into ball. Continue rolling all of the batter into balls. Place them on the tray. Put your finger on each ball and and gently press down each ball.

Bake them for 15 minutes. Once they are baked, allow them to cool.

Now, use a sharp knife and core out the centre of cookie from the bottom of each cookie and remove the cookie centre( as you see in the photos).

Break up cookies pieces and mix them with nutella or peach jam. Carefully fill cavity of each cookie and place tow cookies together.

Mix few drops of red colour in one bowl and few drops of yellow colour in other bowl. Dip cookie in yellow/red food colouring and roll them in the sugar. Allow the cookies to set and serve it.

 

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Ice Cream Cones

It is pretty easy to make ice cream cones at home. They are delicious, crispy and fun to make it.

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You can bake them either in the oven or in a frying pan on a gas stove. And, for giving shape to the baked batter and rolling them, we can use cone mould, or make cone shape mould with aluminium foils or simply roll them with hand.

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Ingredients

  • 2 egg whites

  • ½ cup plain flour

  • ½ cup white or brown sugar

  • 2 tbsp milk

  • 2 tbsp melted butter

  • ¼ tsp orange or vanilla essence

  • 1 tbsp cold water

  • pinch of salt

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Instructions

Place egg whites and sugar into a mixing bowl and whisk together for 2 minutes. Stir in melted butter, water, milk, flour, pinch of salt, vanilla or orange essence, until incorporated and make the a smooth batter.

Now for baking you can either use oven or gas stove. Preheat the oven to 200C.

 

Line a baking tray with parchment paper. Pour 1 ½ tbsp batter on tray and spread into a thin layer. Move the spoon in circle and give a round shape to the batter. Place it into the oven and bake it for 8 minutes.

Other way of baking is: Pour batter into the warm non sitck pan. Spread into a think circle layer and cook for 5 minutes until edges are golden.

Now you need to do rest of process QUICKLY, BUT BE CAREFUL DO NOT BURN YOUR FINGERS.

 

So once cone is done, put a cone mould on baked cone and roll from the bottom of the cone in order to shape it. And then pull our the cone mould. Or cone mould is not available, simple put baked cone on a towel and roll it into a ice cream cone 🙂

 

 

 

 

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My Homemade Olive Bread

I love freshly baked breads, their smell is amazing and because I am an olive lover, I have baked and shared my different kinds of olive breads in my page  and today I baked other olive bread with crunchy outside and soft inside.

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This bread is salty, peppery, and combination of olives and garlic flavour makes magic and you will have a beautiful bread.

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Ingredients

  • 500g all purpose flour
  • 25g yeast
  • 5g salt
  • 2g garlic powder
  • 1  fresh thyme
  • 1 ½ tsp chilli flakes
  • 1 g dried rosemary
  • 92g black olives, pitted, drained and chopped
  • 92g green olives, pitted, drained and chopped
  • 360 ml water

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Instructions

In a bowl, mix flour with garlic powder, salt, thyme, rosemary, chilli flakes. Dissolve the yeast in the 120 ml water and then add to the flour mixture. Now add the rest of the water ( 240 ml) and kneading the mixture until mix well together and the dough pulls away from the sides of the bowl. Add chopped olives and knead again.

Grease with the olive oil the bowl and transfer the dough into the bowl. Drizzle some olive oil top of the dough and cover with kitchen towel in a warm place and let it rest for 2.5 hours until doubled in size.

On a floured surface, flatten the dough and knead the dough 1-2 minutes and shape it into a ball. Sprinkle flour over parchment paper , add the dough , sprinkle some flour top of the dough and cover with a towel and let rise for 45 minutes.

Meanwhile, turn the oven to 240 C and add a round iron cast pan inside the oven ( without the lid) for 45 minutes until the dough rise.

After 45 minutes remove the pan from the oven and transfer the dough with parchment paper into the pan and put the lid on. Bake the dough at 240C for 30 minutes.

After 30 minutes, remove the lid and keep baking for 20 minutes at 230 C. By this way the bread get crispy golden crust. Let it cool before cutting the bread.

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