Tag Archives: scratch cooking

Fruit tart

imageimageFruit tart is very easy to make. The following recipe is more like a french fruit tart where you use pastry cream to fill the sweet shortcrust or pate sablée and then you top with fruits of your choice. And finally glaze with any glaze of your choice.

Ingredients
1 portion of my pâte sablée https://sabaahkitchendelights.com/2016/07/17/sweet-shortcrust-pastrypate-sablee/
1 portion of my pastry cream https://sabaahkitchendelights.com/2016/07/17/french-pastry-cream/
Fruits of your choice
Glaze

Method:
1. Preheat oven 160°c
2. Grease a 10 inches tart mould
3. Using my pate sablée roll out on a flour surface .Note that for you to move the
pastry easily therefore preventing it from sticking to your work surface use à spatula
or knife coated In flour and slide it underneath the pastry each time you are rolling it.
4. Fold it on your rolling it and take the rolling pin to unfold the pastry over the mould.
5. Remove any overlapping parts . Prick with a fork and put back In refrigerator for
15mins.
6. Bake the crust for 20mins or until lightly golden brown.
7. Once cool remove from the mould and fill with cold pastry cream and top with fruits.
8. Using any glaze of your choice glaze the fruits.
7. Serve

French Pastry Cream

imagePastry cream is one of the most preferred cream In France, it is used in many desserts especially fruit tarts. The recipe below is an easy recipe which you can use In tarts , choux , éclairs, sandwiching cake layers etc.

Ingredients
5 egg yolks
1 1/2 cup of whole milk
1/2 cup granulated sugar
Vanilla essence
1/4 cup cornflour or custard powder
1 tbsp unsalted butter

Method
1. In a heavy bottom saucepan pour milk and bring to boil over medium heat
2. In a bowl add In egg yolk, sugar, vanilla essence and cornflour, cream with a handwhisk or electric whisk until mixture whiten.
3. Pay attention to the milk, it only needs to come to a boiling point but it should not
boil. You Will Know that it has reached boiling point when you notice small bubbles
of air around the milk around saucepan border.
4. Gradually pour In the hot milk In a thin stream and keep on whisking at the same
time. This is to temper the egg.
5. Now return the mixture In the saucepan and place over the heat continue whisking
with a hand whisk.
6. When mixture starts to thicken keep on whisking making sure that your whisk is
touching the bottom of the pan.
7. After cream has thicken remove from heat whisk the unsalted butter and transfer
cream to a bowl covering with plastic wrap making sure it touches the cream to
prevent a skin from forming the cream.
8. Use as desired.

Sweet Shortcrust pastry(pâte sablée)

image
Also Known as pâte sablée this recipe is really amazing for all sweet tarts. It can also be use to make basic cookies. Here Ive used icing sugar to give it more a mouthmelting taste like shortbread cookies.

Ingredients
250grms sifted flour
125grms unsalted butter at room temperature
65gms icing sugar
1 egg
Pinch of salt

Method:
1. Cream butter and sugar with a hand or electric whisk
2. Add In egg and continue creaming
3. Add In flour and salt, mix until just combine.
4. Refrigerate the dough for 30mins before rolling.
5. This recipe fits In a 10inches tart mould easily

Mauritian Naan from scratch

imageimageDuring the Ramadan period one of the most famous food In my native country the Island of Mauritius is the ultimate mauritian naan. There are so many sellers which came to sell to people from door to door, we always eat a piece of it for Imsak(sehri). Here In Europe we get large varieties of naan but not our Mauritius one, especially from where we live. This has motivated me to start making my own. Therefore, I came up with a recipe which taste much like the origin one.
Ingredients:
375grms white bread flour
375grms plain white flour
3 tbsp active dry yeast
1 egg
30ml lukewarm milk
75grms melted butter
25grms melted clarified butter(ghee)
1 tbsp sugar
1/2 tsp salt
Dry seeds to spread on top

Optional: mince meat filling for keema naan
Grated cheese for cheese naan( preferably cheddar)

Methods:
1. In a large bowl combine the two flours.
2. Add In salt and sugar. Mix Well
3. Add In yeast mix well
4. Make a Well In the center, add In melted butter, ghee, egg and milk.
5. Combine everything together if you feel that some more liquid is needed then add
some warm water very little at a time, so that you do not end up with a sticky dough.
6. Transfer the dough to your counter surface and knead for a good 10-12mins
7. You should end up with a soft ball.
8. Greased a bowl and transfer The dough .
9. Cover with a clean kitchen towel allow to rest In a warm place until double In size.
10. Once double In size divide into 4 equal parts
11. Roll each one into a rectangular shape and spread some room temperature butter all over
12. Roll into a rope and make a spiral shape.
13. Note that for cheese or keema naan , once you spread the butter , sprinkle with cheese or
meat before rolling.
14. Allow to rise for further 30mins then brush with eggwash( 1 egg yolk with some milk)
sprinkle sesame seeds poppyseeds etc.
15. Bake In preheated oven 200°c for 20mins.
16. Once out of the oven brush with melted butter and serve.

Easy Moroccan Batbout

imageBatbout 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.

Ingredients:
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

Method:

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.

Strawberry tart

imageimageIngredients :
Homemade strawberry jam
500grms fresh strawberry
Vanilla extract
100grms sugar
1 tbsp lemon juice

Shortcrust pastry
250grms flour
50grms almond powder
200grms butter
2-3 tbsp water
Pinch of salt

Fresh strawberries cut into slices

Methods:

1. In a saucepan add In all Ingredients for strawberry jam and allow to simmer on
medium heat. Once mixture thicken, becomes darker In colour then the jam is ready.
2. In a bowl add In flour, almond powder and salt. Mix together. Add In butter and rub In
until everything combine and no butter lumps remained. Add In water and Mix into a
dough.
3. Allow to rest for 20mins.
4. Grease a 24cm tart mould . Preheat oven 180°c.
5. Roll 3/4 of the dough 1/2 inch thick and cover The pan. Spread over The jam and top
with The sliced strawberries and sprinkle 1 tbsp confectionner sugar
6. Roll out The remaining dough cut into long strips and cover The tart. Brush with egg
wash.
7. Bake for 20mins.
8. Serve with tea .

Vegan chocolate chip cookies

imageimageHave you ever tried making vegan cookies? You might think Its not as tasty as the original one. l’m sure if you try the recipe below you Will change your mind.

Ingredients
160grms flour
3/4 tsp baking powder
Pinch of salt
130grms organic margarine
1/4 cup almond milk
2 tbsp chopped maltesers
2 tbsp chocolate chunk
1 tbsp chopped hazelnut
Vanilla extract
1/4 cup white sugar
1/4 cup icing sugar
NOTE that in this recipe I am not using Brown sugar I have used icing sugar for the mouthmelting texture. Of course If you want to replace the brown sugar
Method:

1. Sift flour, baking powder and salt in a bowl.
2. In another bowl cream margarine, and both sugar until light and fluffy with an electric
hand mixer
3. Add in milk, vanilla and keep on beating for at least 1min
4. Add in flour, chocolate chunks, chopped maltesers, and hazelnut mix until
everything comes together to form a dough
5. Refrigerate for at least 15mins
6. In the meantime preheat oven 180°C
7. Line a baking tray with parchment paper
8. Scoop the cookies over the parchment paper. The amount it yields Will depend on
the size you scoop. Around 12-15.
9. Reduce to 160°C and bake cookies for 20-25mins.
10. Once you remove from the oven press in some chocolate chunks on top of each
cookies.
11. Ready to serve. Happy baking.

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