A Twist on The Classic banana bread , ” banana and dates bread with hazelnut “. This bread has always been a part of our morning dishes during Ramadan . It is very easy and quick to make. Its moist and very flavourful. Note that to achieve best result always take overripe bananas. This recipe is reduced In sugar because dates and bananas are already very sweet.
250grms plain flour
1 1/4 tsp baking powder
1 tsp baking soda
1/2 tsp salt
125grms butter at room temperature
Some chopped hazelnut
10dates chopped into small pieces
3 riped bananas mashed
1. Preheat oven 175°c
2. In a bowl sift In flour, baking powder, baking soda and salt
3. In another bowl cream butter and sugar together until mixture whitened
3. Add In eggs and continue creaming until Well combined
4. Add In banana and dates, mix together
5. Add In flour and finally the chopped hazelnut . Mix until just combine . Do not
7. Pour In a greased tin sprinkle with some sesame seeds and bake for around 45-
Batbout is a moroccan bread which is cooked on The stove. It is very easy to prepare and there are so many different recipes out there. Some people make small batbout then opening it like a pocket and fill with any desired fillings like for example chicken , tuna fish, etc . The following recipe is a basic one. Then from this one you can makes different kind of batbout and fillings.
150grms plain flour
100grms fine semolina
1 Level tbsp dry yeast
1/4 tsp salt
1/4 tsp sugar
100grms melted butter
Lukewarm water to make a non sticky dough
1. In a bowl combine flour, semolina, salt and sugar.
2. Add In the yeast and combine
3. Add In the melted butter and mix Well
4. Now gradually add In the lukewarm water little by little until everything comes
together In a soft but non sticky dough.
5. Transfer the dough on your counter surface knead for at least 10mins.
6. Transfer back In the bowl brush the surface with some water, cover with a kitchen
towel , allow to rise In a warm place at least one hour.
7. After one hour has elapsed, spread some semolina on your counter surface. Divide
the dough into 2 balls.
8. Using a rolling pin roll dough two sides over the semolina around 1/2 inch thick.
9. Cover ans allow to rise again for at least 20mins.
10. Heat a skillet , Cook the batbout 4-5mins on each sides .
11. Serve with butter, jam, honey, etc. Or it can Also accompany your savory dishes.
Homemade orange marmalade is very easy to make, there are only a few rules to get the best result. There are recipe out there which really complicate lives. This one is a very easy peasy. Now many say that you can make good marmalade with only some kind of oranges like for example seville orange. What if on The day you decide to make the marmalade you don’t find seville orange? Or the kind of orange your recipe calls for. Does this mean that you won’t do it? According To me We can do marmalade with any kind of orange We have We can even mix half tangerine half orange. Just like here I am using kumquats and orange. To have a succesful rresult which Will last for a longer time you need to wash your jar in hot water then steralise in oven 120°c. It should be done when The marmalade is about To get ready so that when you fill it, it should still be quite hot. I am doing a small batch especially for beginners Who never prepare marmalade . Ive cut on sugar in this recipe but it still taste great, If you want To add more sugar you can.
Juice of 7 oranges or 2 cups
150grms white sugar
If you like flavouring you can add vanilla, Orange or any essence you want.
1. Wash oranges and kumquats well
2. Cut kumquats into four and remove seeds
3. In one of The oranges remove the skin , The white layer underneath should be remove with a Sharp knife cut into fine strips.
4. Extract the juice of the oranges.
5. In a heavy bottom saucepan combine all Ingredients together and place in refrigerator for at least 4hours or overnight.
6. Remove the saucepan allow to come at room temperature and place over medium heat. Remember that marmalade should Cook slowly do not rush you will end up with a thick caramelised result. In the meantime steralise your jar and place à metal lid or a bowl in fridge.
7. Let cook for 20-30mins, when it starts to thicken turn on high stirring regularly let it comes a boil.The colour Will darken a bit.
8. Testing time. Pour a little bit on The cold lid run your finger through it to cut it apart. If the marmalade does not come together as shown in picture then It is ready. If it fill the gap then you must cook it again for 2-3mins reducing The heat. At this point If you keep on cooking without paying attention it Will burn.
9. Pour hot marmalade in steralise jar cover tightly . Flip the jar upside down.
10. Open only after 24hours. Serve with toast, you can also put in your barbecue sauce, brush over your grill meat. Serve with crumpets, crêpes etc.
Homemade traditional french baguette Known in France as ” baguette tradition” it is just out of this world delicious the aroma, the texture, there are no words to describe that. Although we have many artisan baker next to us, still making my own baguettes from time to time is fun and great since homemade taste is unbeatable.
300grms white bread flour
200grms all purpose flour
2 packet instead dry yeast or 11grms (25grms fresh yeast)
1 tsp sugar
1/2 tsp salt
320ml lukewarm water.
1. In a bowl add water sugar and yeast give a quick mix then immediately add salt and
2. Transfer to the counter surface knead for only 5mins.
6. Put dough in a non greased plastic bowl cover and allow to rise for around 5hours
but most importantly deflating the dough each hour in between the 5hours with
7. After 5hours transfer the dough to your counter surface without deflating it cut into
3 or 4 equal parts depending on how big you want your baguettes to be.
8. Make each piece of dough into rectangular shape then roll from outside to inside
then roll into baguettes. Place the baguettes on a clean kitchen towel dusted with
flour. Using a sharp knife make some slits over the baguettes, if using poppyseeds
or sesame seeds then dampen the baguettes with water using a brush then press
the seeds over the baguettes. For those not using any seeds simply dust with some
9. Allow to proof for 45mins.
10. In the meantime preheat oven 200°C with a baking tray upside on Middle shelf then
an empty oven dish at the bottom of the oven.
11. After the proofing is done, remove the hot tray from the oven Line with a parchment
paper sprinkle with some flour or some find semolina then carefully transfer the
baguettes on the hot tray and put back In the oven.
12. Now for the empty dish In the bottom throw In some ice cubes to create steam.
The steam Will make the baguettes get a creamy crust and flavour. Bake for 20mins
13. Remove from the oven let the baguettes cool for 10-15mins before serving. Et voilà
la baguette est prête. Bon appétit
Viennois bread is the soft, sweet and utterly delicious bread that no one can refuse. Not to mention it is my hubby’s favorite bread. Now we do not really need to take out our stand mixture to make this bread. We can absolutely do it from scratch.
500grms of white bread flour ( if you have only plain flour on hands this Will work absolutely fine because this Time I also made it out of plain flour and it was really a hit)
2 packtets of instant dry yeast or 14 grms( if using fresh yeast then 30grms)
315 lukewarm full cream milk( for this recipe make sure you use full cream milk to achieve the best result)
1 1/2 tbsp sugar
1 tbsp of salt
50grms butter at room temperature
1 egg yolk beated with 2 tbsp of milk
1. Combine flour and salt
2. In a large bowl put the lukewarm milk sprinkle over sugar and yeast. Let it rest for 1
minute for the yeast to dissolve.
3. After 1 minute take a spoon and mix the milk yeast mixture well.
4. Add in the flour and just combine everything together.
5. Transfer the crumble mixture to your counter top. Add in the soften butter and start
to knead the dough with your hands.
6. At first you will see that the dough is sticky, don’t be tempted to add flour because
the amount of yeast you put is just for 500grams of flour. If you add flour then your
dough might not rise.
7. After around 10-12mins of kneading you will see that the dough is no more sticky.
8. Place the dough in a greased bowl cover it with a kitchen towel and let it rise for
around 45mins or until double in size in a warm place.
9. After the dough has risen deflate it put it over your counter top cut it into 6 portions
roll into balls
9. Take each ball flatten with the Palm of your hand into a rectangular shape. Roll from
outside to inside to shape a rope.
10. Put the rope on your baking tray one very far from the other to prevent them from
sticking together while baking.
11. Make slits on the rope with a very Sharp knife and brush with egg and milk mixture
12. Allow to proof in a warm place for another 45mins
13. In the meantime preheat oven 200°c ( 400°F)
14. Bake for 15mins.
When talking about muffins one of our most preferred muffin is the savory one especially the cheese muffins. The following recipe is very quick easy to put together. This is a basic one To this you can add veggies, canned tuna or anything else you want.
225grms cake flour ( if using plain flour add in 2 Level tsp baking powder and a pinch of salt)
1 cup of grated cheddar
1/2 cup of compte Cheese
1/2 cup of sour cream
3/4 cup of milk
75g melted butter
Salt to taste
Pinch of nutmeg option al
- Lightly grease a non stick muffin or cupcake mould
- Preheat oven 180°c (375°F)
- Sieve flour To break any lumps and include air bubbles to the muffins
- Add nutmeg and cheese to the flour
- In another bowl beat the egg with a fork add in sour cream, milk and melted butter
- Add this preparation to the flour just combine them them together with a fork or handwhisk
- Do not whisk this preparation else you Will end up with a hard and stiff muffin.
- Pour in the prepared mould
- Makes approx 12 muffins
- Bake for about 18-20mins