Orange Blossom Crème Brûlée

by lapetitepaniere

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There’s nothing better than a fresh, cold dessert when it’s hot and humid outside. Summer has arrived and temperature’s are already very high.

Crème brûlée is a classic French dessert made with few ingredients; milk, egg yolks and sugar. I flavored mine with orange blossom water. The dessert is creamy, flavorful and crunchy on the top with the caramel.

As I mentioned in another post, crème brûlée is different form the catalan crème, it looks like the same but there are some differences in cooking. The crème brûlée is cooked in a bain-marie into the oven.The catalan crème is cooked into a sauce pan on the stove.

If you want a refreshing dessert for Fiesta Friday #120, this one will satisfy! Thank you to our wonderful host Angie, and Loretta @ Safari of the Mind and Linda @ Fabulous Fare Sisters for co-hosting this fantastic party.

Serves: 4 large flat ramequins

Ingredients:

  • 250ml whole milk
  • 250ml heavy cream
  • 6 egg yolks
  • 50g of caster sugar
  • 2 tablespoons of orange blossom water
  • Demerara sugar for the caramel

Procedure:

  1. Preheat the oven to 120C degrees.
  2. Pour the milk and the cream into a sauce pan over medium heat.
  3. Cook until simmering.
  4. Remove from the heat and set aside.
  5. In a large bowl whisk the egg yolks and the caster sugar together.
  6. Pour slowly the cream on the top and whisk gently.
  7. Finally, add the orange blossom water.
  8. Gently pour the cream into flat ramequins (see as picture).
  9. Place the ramequins into a large cake pan and pour hot water into the pan to come halfway up the sides of the ramequins (called bain marie).
  10. Bake for 1 hour (more or less depending the oven).
  11. Remove from the oven when the top of the custards are shaken and allow to cool for 15 minutes.
  12. Refrigerate for 4 hours.
  13. Before serving, sprinkle the entire surface of each ramekin with demerara sugar and heat with a kitchen blowtorch to make the caramelized layer. (I’m still learning how to use it).
  14. Serve immediately.

Bonne dégustation!

PS: If you don’t have a kitchen blowtorch you have another option, preheat the broiler of your stove, place the ramekins under the broiler and caramelize the top. For the small ramequins, I prepared the caramel and then poured on the top of each.

Chtitha Qâmrone

by lapetitepaniere

IMG_5423IMG_5422This morning I went to buy some fresh shrimps to make a delicious and spicy Algerian dish called Chtitha Qamrône. It’s a very simple, yet full of flavors like garlic, paprika, harissa and ras el hanout (the typical spices used in Algerian and North African cuisine). This dish is prepared in summertime, and it’s also delicious when grilled on charcoal!

Chtitha is derived of the word chtih in Algerian which means dance, because when you eat this dish the first time, it surprises you by the spicy taste and you start dancing (funny origin), and qâmrone means shrimp in Arabic.

It’s also time for Fiesta Friday #118 with Angie, and a big thanks to Kaila @ GF Life 24/7 and Laurena @ Life Diet Health for co-hosting this week’s Party!

Serves: 4 portions

Ingredients:

  • 1 kg of medium shrimps (cleaned)
  • 6 cloves of garlic (chopped)
  • 1 tablespoon of sweet paprika
  • A pinch of salt
  • 1 teaspoon of harissa paste
  • 1/2 teaspoon of ras el hanout
  • 4 tablespoons of olive oil
  • 1 small bouquet of persil
  • Lemon
  • Extra virgin olive oil

Procedure:

  1. In a pilon (mortier, or mahraz in arabic), mix the chopped garlic, the sweet paprika, the salt, the harissa and the ras el hanout together.
  2. In a large cooking pan, add the olive oil and pour the mixture from the pilon/mortier (dersa).
  3. Sauté on a medium heat for 2 minutes the spices to let the flavor develop together.
  4. Pour 2 tablespoons of water and stir with a wooden spoon.
  5. Add the shrimps and start cooking on a medium heat, stir from time to time.
  6. Remove when the shrimps are cooked.
  7. Add some coriander leaves on the top.
  8. Serve hot and drizzle with lemon juice.

Bonne dégustation!

PS: For a better taste serve with Khobz!

Turkish Pide

by lapetitepaniere

IMG_5420IMG_5415IMG_5413I’m a big fan of Turkish food, and thank’s to a Turkish lady’s account I follow on Instagram (for those of you who use Instagram, the account is @TurkishRecipes), I found this recipe! I saw a picture of the Turkish Pide’s she posted, and knew I had to do it. They look like a long boat, and are filled with meat, onion, tomatoes, parsley and feta. It’s not the first time I try this recipe at home now, and is also my contribution to Fiesta Friday #117. I hope you will enjoy it as much as we did at home!

Thank you to our host Angie, and to our fantastic co-host’s this week Mollie @ The Frugal Hausfrau and Scarlett @ Unwed Housewife

Serves: 4 large or 6 small pides

Ingredients: (For the pide)

  • 500g of flour (all purpose/plain flour)
  • 20g of fresh yeast
  • 1 teaspoon of sugar
  • A pinch of salt
  • 320ml of warm water

Procedure:

  1. In the mixing bowl on the stand mixer add the flour and the sugar.
  2. Crumble the fresh yeast in the middle and add the salt on the side.
  3. Start to mix all the ingredients with the hook of your stand mixer on a low speed.
  4. Pour the water and now mix on a medium speed for a few minutes.
  5. Finally mix on a high speed until the dough becomes smooth and detaches from the bowl.
  6. Cover with a clean kitchen cloth and set aside in a warm place for 1 hour.

Ingredients: (for the filling)

  • 3 tablespoons of extra virgin olive oil
  • 1 white onion (chopped)
  • 200g of minced beef
  • 3 medium tomatoes (chopped)
  • A fresh bouquet of parsley (chopped)
  • A pinch of salt
  • A pinch of black pepper
  • Feta cheese
  • 1 egg yolk for the brush

Procedure:

  1. In a large pot add the olive oil and the chopped onion.
  2. Cook on a medium heat until the onions becomes soft.
  3. Add the chopped tomatoes and continue to cook for a few minutes.
  4. Add the minced beef, the salt and the black pepper.
  5. Cook until the beef is cooked.
  6. Remove from the heat and add the chopped parsley on top.

Final Procedure:

  1. Preheat the oven to 180C degrees.
  2. Line a wax paper on a large tray and set aside.
  3. Transfer the dough on a clean floured surface, punch it down gently to release the air.
  4. Divide the dough into 4 equals balls.
  5. Flatten each ball with your hands.
  6. With a rolling pin flatten the dough to make the shape of an oval boat (the size of your tray).
  7. Add a little of the stuffing on the middle.
  8. Fold the sides and pinch the end of each Pide.
  9. Brush with an egg yolk the edges and transfer the Pide on the tray.
  10. Cook for 30 minutes (or once the edges turn golden brown).
  11. Remove from the oven and allow to cool.
  12. Add some Feta cheese and parsley on top.

Serve with a Turkish tea.

Bonne dégustation!

PS: If you use dry yeast follow the instructions behind your package.

Pine Nut Tarte

by lapetitepaniere

IMG_5397IMG_5400IMG_5408I’m not sure about you, but it’s getting very hot where I live. The summer has nearly arrived here in Dubai, which almost means no more gardening, picnics, or any outdoor activities. This is why we are really enjoying our last few days outside, spending time in our garden with the smell of Frangipani tree, Jasmine flowers and a flavorful mint tea (with fresh mint from my garden).

For this week’s Fiesta Friday # 116 I’m bringing a sweet and delicious Pine Nut Tarte made with almond cream and pine nuts on the top. Simple, delicious and looks like Amandine Tarte. I love serving this tarte with my flavorful North African mint tea! I hope you will like it!

Thank you to our host Angie, and to our wonderful co-host’s this week Judi @ cookingwithauntjuju and Cynthia @ eatmunchlove!

Serves: 8/10 slices

Ingredients: (for the crust/pâte sablée)

  • 300g of plain flour/all purpose flour
  • 125g of soft butter
  • 100g of icing sugar
  • A pinch of salt
  • Zest of 2 lemons
  • 1 egg
  • 25ml of water

Procedure:

  1. In a bowl add the flour, the salt, the lemon zest and the icing sugar, (you can do the same procedure with a food processor).
  2. With your fingertips, start to mix the dry ingredients.
  3. Add the butter and mix until combined.
  4. Add the egg and mix until the dough becomes assembled.
  5. Slowly add the milk and mix until it holds a perfect ball (maybe more or less milk depending the quality of the flour and the size of the egg).
  6. Wrap the dough in a plastic wrap and keep it in the fridge for 30 minutes.
  7. After 30 minutes remove the dough from the fridge.
  8. Grease a deep tart pan.
  9. Roll your dough between two big sheets of parchment paper.
  10. With a rolling pin, flatten the dough and make a circle shape, the size of your tart pan.
  11. Peel off the parchment paper from one side of your plastic wrap, flip the dough over the tart plate and slowly remove the other parchment paper.
  12. With a fork, poke the bottom of your dough and set aside.
  13. Preheat the oven to 180C degrees.

PicMonkey Collage

Ingredients: (for almond cream)

  • 100g of soft butter
  • 80g of caster sugar
  • 100g of almond powder
  • 2 eggs
  • 1 teaspoon of pure almond extract
  • 250g of pine nuts
  • Icing sugar

Procedure: (for the filling)

  1. In a medium bowl add the butter.
  2. Whisk very well.
  3. Add the sugar and continue to whisk.
  4. Add the first egg and continue to mix.
  5. Add the second egg and mix until all the ingredients are well combined together (soft and creamy).
  6. Finally pour the almond extract and then the almond powder.
  7. Pour the almond cream on the top of the tart.
  8. Add the pine nuts on the top (c0ver the entire surface).
  9. Bake for 45 minutes (more or less depending on the oven) or when the crust is golden brown.
  10. Remove from the oven an allow to cool for 30 minutes.
  11. Dust with icing sugar.

I suggest you to serve this tarte with a sweet North African mint tea and some roasted pine nuts on the side!:)

Bonne dégustation!

PS: Almond cream is not a frangipane cream. A frangipane cream is a mixture of almond cream and crème patissière!

Also, here’s some pictures of my garden!

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Bombolini, Italian Beignet

by lapetitepaniere

IMG_5367IMG_5368I’m back from London, where I spent a lovely and amazing trip and where I had the pleasure of meeting up with my friend from the blogosphere Elaine, from Foodbod. It was great fun to meet, a rainy day (London weather of course). We chatted and shared tips (on what to visit, eat and where to go). I really appreciate her friendly company and for taking the time to meet up with me, thanks a lot Elaine!

Now I’m back home and have a sweet surprise for Fiesta Friday #115, where I’m bringing Bambolini, the yummy Italian Beignet/Doughnut. Made with a sweet dough, fried and rolled into sugar or very often filled with jam, these Italian Doughnuts were always on sale at the beaches in Algeria and at fairgrounds. I remember eating them in the evening and watching the sunset before going home with my cousins during the summertime!

Thank you to our host Angie, and to our wonderful co-host’s for this week Julie @ Hostess At Heart and Ashley @ Too Zesty!

Serves: 6 larges Bombolini

Ingredients:

  • 500g of flour (all purpose flour/plain flour)
  • 15g of fresh yeast
  • 100g of caster sugar
  • A pinch of salt
  • 125g of butter at room temperature
  • 130ml of full fat milk
  • Zest of 2 lemons
  • Sunflower oil (for frying)
  • Caster sugar for the decoration.

Procedure:

  • In the mixing bowl on the stand mixer add the flour and the sugar.
  • Crumble the fresh yeast in the middle and add the salt on the side.
  • Start to mix all the ingredients with the hook of your stand mixer on a low speed.
  • Add the eggs at the same time and now mix on a medium speed.
  • Pour the milk and continue to mix.
  • Finally add the butter (cut in small cubes) and mix on a high speed until the dough becomes smooth and detaches from the bowl.
  • Cover with a plastic wrap and set aside in a warm place for 1 hour.
  • After 1 hour, refrigerate for 3 hours.
  • Remove the bowl from the refrigerator and transfer the dough onto a floured surface.
  • Flatten the dough and use a round metal circle cookie cutter to make your bombolini.
  • Flour a large baking tray and transfer the bombolini on the tray.
  • Let the dough rise for a good two hours.
  • In a large pot heat the oil.
  • Fry the bombolini one by one in the hot oil.
  • Remove from the pan when they are golden brown on both sides and put them into a colander.
  • Roll the bombolini in sugar and serve with a strong coffee.

Bonne dégustation!

PS: If you use dry yeast follow the instructions behind your package!

Here some pictures from my trip to London:)

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Orange Cake

by lapetitepaniere

IMG_5356IMG_5359IMG_5364Yet another cake! Again and again, but who doesn’t love a generous slice (or two) of cake for breakfast, especially during the weekend with a good hot coffee. I like this cake, it’s simple, tasty, fragrant and zesty!

This cake is inspired by two famous French Patissiers; Christophe Felder & Camille Lesecq. The original recipe is a Lemon Cake, but as there were no more lemons, I used oranges, and also reduced the quantity of sugar.

It’s also time for Fiesta Friday #111 with Angie, and a big thanks to Naina @ Spice in the City and Julianna @ Foodie On Board for co-hosting this week’s Party!

Serves: 8/10 slices

Ingredients:

  • 200g of flour (all purpose/plain flour)
  • 4g of baking powder
  • A pinch of salt
  • 4 eggs
  • 180g of caster sugar
  • 100g of whipping cream (light)
  • Zest of 2 oranges
  • 1 1/2 teaspoon of pure orange extract
  • 80g of melted butter
  • Icing sugar
  • 150g of apricot jam for glazing
  • Confit orange (orange confites)

Procedure:

  1. Preheat the oven to 180C degrees.
  2. Grease and flour a loaf cake pan (mine is 25/9.5 centimeters).
  3. In a large bowl beat the 4 eggs and the sugar with an electric mixer until it becomes light and creamy.
  4. Add the orange zest, the pure orange extract, the pinch of salt and the whipping cream.
  5. Continue to whisk.
  6. Pour the flour and the baking powder.
  7. Whisk.
  8. Finally pour the butter and whisk gently.
  9. Pour the mixture into the loaf cake and bake for 50 minutes (more or less depending the oven) or until a toothpick inserted in the center comes out clean.
  10. Remove the cake from the oven.
  11. Allow to cool for 30 minutes.
  12. Transfer the cake onto a serving plate.
  13. Heat the apricot jam inside a small pan over a low heat until it melts.
  14. Brush the top of the cake with the melted apricot-jam.
  15. Decorate with some confit oranges and dust with icing sugar.

Serve with a good coffee, to balance with the sweetness of the cake!

Bonne dégustation!

PS: For the confit orange, it is the same process than orangettes, except don’t crystallize them and don’t set aside for 24 hours.

Rogan Josh Kashmir

by lapetitepaniere

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I’m so glad to finally post my first Curry; a Rogan Josh Kashmir. Rogan Josh Kashmir is a slow cooked curry from Kashmir. The addition of the Kashmiri red chili brings this beautiful, vibrant red color. The spices and the flavors are so intense and the lamb is extremely soft and moist.

This recipe is adapted from the famous Camellia Panjabi, from the book ’50 great curries of India’! A fantastic book filled with a lot of informations and recipes!

Rogan means meat fat and Josh means heat.

Now, It’s time to join Fiesta Friday # 110 with Angie and also thanks to Jhuls @ The Not So Creative Cook and Apsara @ Eating Well Diary for co-hosting this week!

Serves: 6

Ingredients:

  • 1kg lamb meat (cut in medium pieces)
  • 9 cloves of garlic
  • 1 liter & 1/2 of water
  • Salt
  • 2 teaspoons of Kashmiri chili powder
  • 2 teaspoons of Spanish Paprika
  • 2 tablespoons of water
  • 100g of full fat yogurt
  • 2 medium brown onions (chopped)
  • 2 tablespoons of sunflower oil
  • 4 green cardamom
  • 3 bay leaves
  • 1 teaspoon of coriander powder
  • 1 teaspoon ginger powder
  • A pinch of turmeric powder
  • A pinch of nutmeg
  • Salt

Procedure:

  1. In a deep pot add the lamb (cut in medium pieces) with 4 cloves of garlic and cover with 1 liter 1/2 of water.
  2. Cook on a medium heat for 30 minutes.
  3. Remove from the heat.
  4. Remove the lamb and set aside in a plate.
  5. Filter the water and keep it on the side (for later).
  6. In a bowl add 2 teaspoons of Kashmiri chili powder, 2 teaspoons of Spanish Paprika and 2 tablespoons of water and whisk.
  7. Pour the full fat yogurt and continue to whisk until it becomes a paste, set aside.
  8. In a large pan add the chopped onions and the oil.
  9. Cook for 10 minutes.
  10. Add the 5 garlic cloves, the cardamom, the bay leaves, the ginger powder, the turmeric powder, a pinch of nutmeg and the salt.
  11. Cook for 5 minutes.
  12. Add the paste and continue to cook for 2 minutes.
  13. Add the meat and mix all the ingredients together.
  14. Pour the reserved water and cook for 1h30 on low heat.
  15. Remove from the heat, the sauce should be reduced and meat soft and tender.

I served this tasty curry with a Basmati rice on the side.

Bon Appétit!

PS: You can also serve this dish with a simple rice or naân!