Beram & Tajine E-Magazine, Issue 3: The Saga of Sugar by assia othman sara abdelsalam

free E-Magazine

n't s e o d It y get aenter Swe S n THI tha

SAGA of SUGAR Time for a SWEET

Tour in Assia's Jam Factory!

Cupcake LOVE f ills your heart

& Tummy with Our Special

Coup de Coeur . . .

Elegant, Classy & Exquisite ...

It's our Signature Cakes & Tarts Selection.

Get CHEESY with Sara's

Cheese Cake MANIA

Get down to BASICS & master

FROM THE

the ART of desserts with OUR... Baking. It's CHIC, it's UNIQUE...it's Assia's Pots & Verrines.

ARE YOU READY

FOR THE BIGGEST SUGAR RUSH

YOU’LL EVER EXPERIENCE

THE SAGA OF SUGAR Assia Othman - Sara Mohamed A. Salam

This month we’re bringing you The Saga of Sugar, a gift as sweet as honey. An issue that will certainly satisfy your sweet tooth just name the dessert that speaks to your sweet senses and we’ll certainly ﬁnd it this month! We won’t waste any more time talking about it! Together, let’s start a veryyyyy sweeeeeeet ride And one last thing…a HUGEEEEEEE thanks to the one and only Ola AbdelMonem, our beloved cupcake queen…we can’t possibly thank her enough for her amazing contribution in The Saga of Sugar and for her continues support to anything we do…we Love you dear and your support and appreciation means the world to us…you are a star to us, not only with your cooking but also with your heart of gold.

NOW, it’s time for desserts…

let’s dig in ;-)

GET DOWN TO

BASICS & MASTER

THE ART OF DESSERTS

ASSIA & SARA'S SCHOOL

RASPBERRIES SAUCE

PEACH SAUCE

CITRUS

CURD

LEMON

CURD

BUTTERSCOTCH

SAUCE

CHOCOLATE

GANACHE

RASPBERRIES SAUCE

Ingredients:

• 400g frozen raspberries • 2 cups water • 1 cup sugar ( or more if u want it more sweet ) • 2 tbs lemon juice • 1 tbs corn ﬂour • 2 tbs butter

Method:

In a saucepan, heat the raspberries with water until boiling. Add sugar and lemon juice. Cover and let cook on low heat for 30 minutes until strawberries become soft. Now dissolve the corn ﬂour with some water and add it to the sauce. Simmer until the mixture becomes thick. Remove from the heat. Add in the butter, then mix slowly until butter melt in. Pour in a jar, and let cool before chilling.

PEACH SAUCE

Ingredients :

• 400g canned peaches • 2 cups peach syrup

( use the one that peaches are canned in )

• ¼ cup sugar ( or more if u want it more sweet ) • 1 tbs corn ﬂour • 2 tbs butter

Method:

In a saucepan, heat the peaches with syrup until boiling. Add sugar in. Cover and let cook on low heat for 15 minutes until peaches become soft. Now dissolve the corn ﬂour with some water and add it to the sauce. Simmer until the mixture becomes thick. Remove from the heat. Add in the butter, then mix slowly until butter melt in. Pour in a jar, and let cool before chilling.

CITRUS CURD Ingredients :

• 7 egg yolks • 1 cup sugar • ¼ cup fresh lemon juice (about 3 lemons) • ¼ cup fresh orange juice ( about 3 oranges ) • 1 tbs grated lemon zest • 1 tbs grated orange zest • 1 tbs grated Clementine or grapefruit zest • 1/2 cup cold unsalted butter (1 stick), cut into slices

Method :

Add 1 cup of water to a medium saucepan and bring to a simmer over low heat. In a medium metal bowl whisk the egg yolks and sugar for about 2 minutes until smooth. Whisk in the lemon juice, orange juice and zest until combined. Place the mixing bowl on top of saucepan (the bowl should be wide enough to ﬁt on top of the saucepan, but should not be touching the simmering water). Stir the mixture constantly with a rubber spatula, scraping the bottom and sides of the bowl as you stir, until it begins to thicken, and will coat the back of a spoon. This will take approximately 7 to 10 minutes. Remove from heat.

BUTTERSCOTCH SAUCE

LEMON CURD Ingredients :

• 6 egg yolks • 1 cup sugar • 1/3 cup fresh lemon juice (about 4-5 lemons) • 2 tbp grated lemon zest • 1/2 cup cold unsalted butter (1 stick), cut into slices

Method :

Add 1 cup of water to a medium saucepan and bring to a simmer over low heat. In a medium metal bowl whisk the egg yolks and sugar for about 2 minutes until smooth. Whisk in the lemon juice and zest until combined. Place the mixing bowl on top of saucepan (the bowl should be wide enough to ﬁt on top of the saucepan, but should not be touching the simmering water). Stir the mixture constantly with a rubber spatula, scraping the bottom and sides of the bowl as you stir, until it begins to thicken, and will coat the back of a spoon. This will take approximately 7 to 10 minutes. Remove from heat. Whisk in the butter, one slice at a time. Wait until each piece almost disappears before adding the next. Spoon into clean glass containers and allow cooling with a piece of plastic wrap laid on the surface to prevent a skin from forming.

Ingredients: • • • • •

4 tablespoons unsalted butter 1 cup of packed light brown sugar ¾ cup heavy whipping cream 1 tbs vanilla extract 1 tsp kosher salt

CHOCOLATE GANACHE Ingredients :

• 200 gm chocolate (according to preference dark, semi sweet or milk chocolate) • 1 cup cream

Method:

Butterscotch takes about a half an hour to make, from start to ﬁnish. In a heavy bottomed stainless steel saucepan, melt butter over low to medium heat. Just before butter is melted, add all brown sugar at once and stir with wooden spoon until sugar is uniformly wet. Stir infrequently until mixture goes from looking grainy to molten lava. Make sure to get into the corners of your pot, and watch closely to notice how the mixture changes. It will take about 3 to 5 minutes. Right before you add the cream, the caramelizing brown sugar will begin to look and feel more like liquid and less like thick wet sand. At this point, add all the cream at once and replace your spoon with a whisk. Lower heat a little and whisk cream into mixture. When liquid is uniform, turn heat back to medium and whisk every few minutes for a total of 10 minutes. After liquid has been boiling on the stove for its 10 minutes, turn heat off , and let rest for a minute or two before transferring into a heatproof storage vessel. (I prefer a stainless steel or glass bowl.) Cool to room temperature.

Method:

To prepare the chocolate ganache, chop chocolate very ﬁnely and transfer to a bowl. Bring cream to a soft boil. Remove from heat and pour over the chocolate. Mix until chocolate has melted completely. Set aside to cool for a couple of minutes before using.

SWEET SHORTCRUST

PASTRY...

Ingredients: • • • • •

250g plain ﬂour 125g butter, chilled, chopped 1/3 cup caster sugar 1 egg yolk 1 tablespoon chilled water

Method:

Combine flour, butter and sugar in a food processor. Process until mixture resembles fine breadcrumbs. Add yolk and chilled water. Process until dough just comes together. Turn pastry onto a lightly floured surface. Knead until just smooth. Shape into a disc. Wrap in baking paper and refrigerate for 30 minute before using.

BASIC PIE

OR CRUST QUICHE

Ingredients:

• • • • •

1 ¼ cups ﬂour, plus some for rolling ½ tsp salt ½ tsp sugar 100 gm cold butter cut into small cubes 2 tbsp ice water, plus 2 more only if needed

Method:

In a food processor, pulse flour, salt, and sugar several times to combine. Add butter. Pulse until mixture resembles coarse meal, with just a few pea-size pieces remaining. Sprinkle with ice water and pulse until dough is crumbly but holds together when squeezed with fingers. If your dough is still overly dry and not coming together add up to 2 tbsp more ice water, 1 tbsp at a time. Do not over process to ensure that the crust stays flaky.Turn dough out onto a clean work surface and form a round disk. Wrap tightly in plastic, and refrigerate until firm, at least 30 minutes.After you dough has chilled lightly flour your working surface and start rolling the dough into a round shape suitable for the size of your baking pan. Gently fit into the bottom of the pan and up the sides. Press with your fingers to make sure it fits well. Trim any access dough off edges. Refrigerate the pan for about 10 minutes and then with your fork poke the bottom of the pan, this will allow the steam to exit while baking. Blind bake your quiche crust for 12 minutes, remove from the oven, fill in your filling and then continue baking. If you are filling the crust with something that you would not bake then bake the crust till golden at the edges, let it cool comletely and then fill with your filling.

DULCE DE LECHE Ingredients :

â&#x20AC;˘ 1 can condensed sweetened milk

Method:

A simple and quick way to make a delicious dulce de leche Jam. Place the Can in a large deep saucepan, cover with water and let boil for at least 3 hours, maximum 5 hours. Let cool completely before opening it. Here is your dulce de leche ready to be used.

STRAWBERRIES SAUCE... Ingredients : • • • • • •

400g frozen strawberries 2 cups water 1 cup sugar ( or more if u want it more sweet ) 2 tbs lemon juice 1 tbs corn ﬂour 2 tbs butter

Method:

In a saucepan, heat the strawberries with water until boiling.Add sugar and lemon juice. Cover and let cook on low heat for 30 minutes until strawberries become soft.Now dissolve the corn ﬂour with some water and add it to the sauce. Simmer until the mixture becomes thick.Remove from the heat. Add in the butter, then mix slowly until butter melt in. Pour in a jar, and let cool before chilling.

It's ASSIA'S

It's Chic,It's Unique POTS & VERRINES

MOUSSE AU CAFÉ

MOUSSE AUX FRAISES

PINACOLADA POTS DE CRÈME

MANGO MUHALABYA

JARS

ORANGE TIRAMISU PARFAITS

RED FRUITS & ROSES

BLANC A MANGER

& MINT...

NOUGAT

PARFAITS

NOW ASSIA’S

KITCHEN APPLICATION

PHONE Your iP HONES

Ladies !!!

RECIPES FROM THE EARTH TO THE TABLE, SIMPLE, ELEGANT & SAVORY TASTE COMING TO YOU FROM MY KITCHEN USING ORGANIC INGREDIENTS.

It’s Not an Application... It’s a Daily Cookbook!

CARAMEL PETITS

SUISSES

MUSSELI & RASPBERRIES JARS

MOUSSE AUX FRAISES

MOUSSE AU CAFÉ

PINACOLADA POTS DE CRÈME

Ingredients:

Ingredients :

Method:

Method :

• • • • • • • •

100 g good quality dark chocolate 2 eggs 3 tbs sugar 4 egg whites pinch of salt 1-2 tbsp extremely strong coffee drop of vanilla extract 1 tbs gelatin powder

Melt the chocolate, and let cool slightly. Whisk together the whole eggs & 1 tablespoon of sugar until pale then whisk in the coffee. Now stir in the chocolate and gelatin powder. Whisk the egg whites with the pinch of salt until soft peaks form, whisk in the rest of sugar, then fold through the chocolate mixture until evenly combined.Spoon into the ramekins or cups & chill for at least 3 hours .

• • • • • • •

1 cup strawberry juice 2 cups fresh strawberries 2 cups whipping cream ½ cup to 1 cup sugar 4 tbs gelatin powder 1 drop vanilla extract 1 tbs lemon juice

In a saucepan, boil the fresh strawberries with the juice for some minutes. Add in the sugar depending how sweet you want. Add in the lemon juice. Remove from the heat and blend the mixture until obtaining a smooth juice. Stir in the gelatin powder and let cool completely.Meanwhile, whip the cream with vanilla until thickness. Add in the strawberry – gelatin mixture and stir. Pour in serving cups and chill for at least 4 hours. Garnish with fresh strawberries before serving.

• • • • •

6 egg yolks 1 egg white 2 cups coconut milk 1/2 cup honey 1 tsp Pineapple extract

Heat the coconut milk for some minutes to bring it just above room temperature. Do not over heat, or it will curdle. This will help mixing honey easier.Add the honey and Pineapple extract and mix well. You can taste and add more honey if you prefer. In a separate bowl, mix the egg yolks and the egg white until they are well blended. Add this to the coconut mixture and ﬁll the mixture in 6 pots or ramekins (Strain it before if you suspect any solid particles)Place the pots in deep baking tray and ﬁll it with hot water up to the sidesBake them for 25-30 minutes, in preheated medium oven, until set but the centers are jiggly. Remove from the oven and let cool.Once cooled to room temperature, chill them in the fridge over night or at least 2-3 hours before serving.

Orange Tiramisu Parfaits

MANGO & MUHALABYA JARS

Ingredients :

Ingredients:

Ingredients For the mango sauce :

• •

• • • • • • • • • •

1 liter full fat milk 4 tbs corn starch ¾ cup sugar 1 tsp vanilla extract Fresh yellow fruits for garnish 400 gm ripe mango ¼ cup mango juice or water ½ cup sugar 1 tbs lemon juice 2 tbs corn starch.

Method :

In a saucepan, mix the milk with sugar and vanilla. Dissolve in the cornstarch. Bring to a boil, stirring continuously, until becoming thick. Let cool completely. In another saucepan, heat the diced mango with juice or water until boiling.Add sugar and lemon juice. Cover and let cook on low heat for 30 minutes until mangos become soft.Now dissolve the cornstarch with some water and add it to the sauce. Simmer until the mixture becomes thick.Remove from the heat and let cool.In serving cups, pour a thin layer of mango sauce and let cool for 10 minutes. Carefully, pour over a richlayer of vanilla muhalabya. Garnish with some fresh fruits and chill before serving.

• • • •

• •

1 cup mascarpone cheese ¼ cup Whipped Cream 1/4 cup icing sugar 1 orange, peeled, and chopped (with juice) 1 tbsp jam: orange, apricot or peach 1 orange, peeled, sliced, and quartered ¼ cup orange juice 12 ladyﬁngers

Method:

Whisk together mascarpone, whipping cream and icing sugar. In a separate bowl mix chopped oranges with jam. Pour the orange juice in a third bowl. Break ladyfingers into quarters. Piece by piece, dip 1/8 of the ladyfingers into orange juice, and place in the bottom of each glass. Add 1/8 of the crushed oranges to each glass, making sure to cover the ladyfingers. Spread 1/8 of the mascarpone mixture over the oranges. Layer each glass with 1/8 of the sliced oranges. For the second layer, repeat: dipped ladyfingers, crushed oranges, and mascarpone. Garnish with sliced oranges. Cover the glasses and leave in the refrigerator overnight. Before serving, garnish with grated orange zest and yellow fruits (optional).

RED FRUITS & ROSES BLANC A MANGER

Ingredients : • • • • • • •

1 liter full fat milk 4 tbs corn starch ¾ cup sugar 1 tsp vanilla extract Fresh yellow fruits for garnish 200g mixed red fruits ½ cup rose petal jam

Method:

In a saucepan, mix the milk with sugar and vanilla. Dissolve in the cornstarch. Bring to a boil, stirring continuously, until becoming thick. Let cool completely. In a large bowl, dice the fruits and mix them with the rose jam. Keep aside. Pour the pudding in serving cups and garnish with some spoons of fruity mixture. Chill before serving for at least 3 hours.

Ingredients : • • • • • • • • • •

2 cups milk 2/3 cup sugar 1/4 cup cornstarch 2 large egg yolks beaten 250 ml whipping cream 1/2 cup fresh mint leaves packed (Increase if you want an intense ﬂavor) 1 tbsp gelatin (2 tbsp water to dissolve the gelatin) 1/2 tsp vanilla pinch of salt few drops of green coloring

Ingredients For the Nougat : • handful cashew nuts • 3 tbsp sugar • 1 tsp butter

Method :

NOUGAT &

MINT PARFAITS

Heat the milk until bubbles appear on the side of the pan. Do not let it boil.Remove from the heat, and add in the mint leaves. Let it steep preferably for about half an hour.Whisk the milk mixture. Add sugar, vanilla, salt, cornstarch to the milk and whisk. Bring back to heat and when it starts to thicken slowly add the beaten eggs to the milk mixture.Continue whisking until the mixture becomes quite thick. Remove from the heat and keep cooling. In a separate cup, dissolve the gelatin with boiling hot water and whisk it into the cooled custard mixture.Whip the cream until the soft peak stage and fold it into the custard mixture. Add the coloring.For the nougat, melt the butter in a nonstick pan, and add the nuts. Stir the nuts and add the sugar to the pan.Keep stirring until the sugar melts and turns to a golden liquid.Immediately take off from fire and pour it into a sheet of aluminum foil.Once cooled and hardened, place the sheet of nougat in a zip-lock or food storage bag and crush it with a rolling pin.Layer the nougat with the mint custard into the serving cups. Just Spoon some custard mixture into cups, then chill for about 10 minutes. Sprinkle some nougat on top and again fill with custard mixture and chill, alternating custard and nougat layers till you fill the cup. Decorate with some whipped cream and nougat on top.

Ingredients: • • • • • • •

250g creamy cheese 1 cup whipping cream ½ cup icing sugar 1 cup caramel sauce 200g chocolate crackers 50g soft butter 1 tsp vanilla extract

Method:

CARAMEL

In a mortar, blend the crackers with butter until obtaining a sandy mixture. Keep aside. Using your hand mixer, whip the cream until becoming thick. Add in the cheese, sugar, and vanilla extract. Dress a large layer of crackers mixture in the bottom of serving cups. Pour on, a large layer of cheese batter and garnish with caramel sauce. Serve it cold.

PETITS SUISSES

Ingredients: • • • •

250g skimmed yoghurt 1 cup fresh raspberries 1 cup mussel ﬂakes 1 tbs honey

Method:

Beat the yoghurt with honey until becoming smooth. After That, dress your serving jars : put a ﬁne layer of musseli, Top with some spoons of yoghurt. Sprinkle with some raspberries and repeat again the same procedure until ﬁlling your jars. Treat yourself.

MUSSELI & . . .

RASPBERRIES JARS

TRIO MOUSSE AU CHOCOLAT

Ingredients For The Milk Chocolate Mousse : • • • • •

1/2 cup chopped milk chocolate 2 tbsp milk 1/2 tbsp powdered sugar 3/4 cup whipped cream vanilla essence

• • • • • •

1/4 cup roughly chopped white chocolate 1 tbsp milk 1/4 tbsp powdered sugar ¾ cup whipped cream 1 drop vanilla essence 2 drops lemon juice

• • • • • •

1/2 cup roughly chopped dark chocolate 2 tbsp milk 1/2 tbsp powdered sugar ¾ cup whipped cream vanilla essence 1 tsp honey

Ingredients For The White Chocolate Mousse :

Ingredients For The Chocolate Mousse :

Method : For the milk chocolate mousse:

For the white chocolate mousse:

For the dark chocolate mousse:

Combine the chocolate and milk in a microwave safe bowl and microwave on high for 30 seconds. Remove from the microwave and mix well until no lumps remain. Strain the mixture using a sieve and keep aside. Combine the sugar and whipped cream in a deep bowl and fold gently. Add the chocolate–milk mixture and fold gently. Add the vanilla essence and honey and fold gently. Keep aside. Now, dress your cups: Alternate the chocolate layers starting by the dark chocolate mousse, the milk chocolate mousse and ﬁnish with a rich layer of white chocolate mousse. Garnish with grated chocolate. Chill for 2 hours before serving.

NOW ASSIA’S

KITCHEN APPLICATION

PHONE Your iP HONES

Ladies !!!

RECIPES FROM THE EARTH TO THE TABLE, SIMPLE, ELEGANT & SAVORY TASTE COMING TO YOU FROM MY KITCHEN USING ORGANIC INGREDIENTS.

It’s Not an Application... It’s a Daily Cookbook!

100%

nature

ASSIA'S JAM

FACTORY

FROM

NATURE

TO KITCHEN

ROSE PETALS JAM

APPLE

JAM

BLACKBERRY

...JAM

QUINCE

JAM

FOR JAM

LOVERS . . .

WHITE GRAPE

JAM

GRAPE FRUIT

MARMALADE

Ingredients:

• 12 red roses, rinse thoroughly and white base trimmed off • 360ml water • 200g sugar • 1 lemon juice • 2 tbs gelatin powder

Method :

ROSE PETALS JAM

Toss the rose petals and sugar together in a bowl until evenly coated. Cover, and let stand at room temperature or in the fridge overnight. Bring the water to a boil in a saucepan over medium-high heat. Stir in the rose petals, reduce the heat to medium-low, and simmer 35 minutes. Stir in the lemon juice & gelatin, and boil for 1 minute. Pour the jam into a sterilized jar, leave to cool and refrigerate.

Ingredients:

• • • •

4 big apples , peeled and chopped ¾ cup sugar 2 tbs lemon juice 2 drops yellow food colorant ( optional )

Method :

APPLE JAM

Mix sugar and chopped apples in a microwave safe bowl covered. Microwave on high power for 3-4 minutes until apples are softened. Mix the apple sugar mixture using a fork, adds in the lemon juice and food colorant. Microwave (covered) this mixture at medium power for 7-8 minutes, until it is slightly thickened and translucent. Stir in between to prevent scorching. Let cool at room temperature and refrigerate. Serve with toasted bread, cakes, and cookies.

Ingredients:

• 4 cups fresh blackberries • 1 ½ cups sugar • 2 tbs gelatin powder

Method :

BLACKBERRY JAM

Mash the blackberries with a potato masher (do not use a food processor), in a large pot. Sprinkle in the gelatin powder and bring to a boil over medium high heat while stirring constantly. While boiling, stir in the sugar half cup at a time tasting after each addition until sweetened to taste. Ladle the jam into jars stopping a little less than ½ cm from the top. Cover, and process the jars in the boiling canning pot for 10 minutes. Then turn off the heat and let the jars sit in the water for 5 minutes. Remove the jars with canning tongs to a towel covered counter and let sit for 12 hours before opening.

Ingredients:

QUINCE JAM

Method :

Prepare the quince by washing and cutting in • 6 ripe quince half. Remove core, seeds, and any blemished • 1 ¾ cups water • 2 tbs lemon juice bits. Rinse and do not peel. Use a large chopping • zest of one lemon knife to mince up the quince into small bits or use a food processor. You should end up with about 2 • 1 ¾ cups sugar cups of minced quince.Put water in a large heavy saucepan and bring to a boil. Add the grated quince, lemon juice and lemon zest. Reduce heat and simmer until the quince is soft, about 10 minutes. Add the sugar, stir well, and bring to a boil again. Keep stirring until all of the sugar is dissolved. Lower the heat to medium high. Cook uncovered, stirring occasionally until quince jam turns pink and thickens to desired consistency, about 30-50 minutes. Ladle jam into sterilized jars. Before applying the lids, sterilize them by placing in a bowl and pouring boiling water over them. Be sure to wipe the rims of the jars very clean before applying the lids and screwing on tight. Turn jars upside down and cover with a dishtowel. After a bit, you should start hearing the lids pop, indicating they have sealed. When jars are cool, turn upright, and test the lids by pressing on them. If they do not have any “give”, they are sealed. If they spring back, they have not sealed and you will need to store the jar in the fridge.

Ingredients: • • • • • •

4 cups white grapes, pitted & peeled zest of 1 lemon 4 tbs lemon juice 4 tbs gelatin powder 1/2 tsp. salt 2 cups sugar

Method :

WHITE GRAPE JAM

Wash the grapes. Pit and peel each grape by cutting in half, removing the seed with a sharp knife, and squeezing the grape out into a large measuring cup or bowl. Discard the seeds and skins. Boil the grapes, lemon zest, lemon juice, gelatin, and salt in a large pan for 5 minutes.After the 5 minutes (stirring in between), add the sugar, and continue to boil for 1 minute until fully dissolved. Your jam is now ready for water bath canning. Ladle the hot jam into the sterilized jars. Wipe off the rims. Place the lids on the jars, and close. Carefully place the sealed jars back into the water and return to boil. Boil for 10 minutes. Make sure the water is at a full boil for the entire processing time. Also, make sure the water level completely covers the jars, at least 1 cm over the tops. Carefully remove the jars and set on top of a towel to cool overnight. Do not move or disturb the jars until the next day.

Ingredients:

• 500g grapefruit • 500g sugar

Method :

GRAPE FRUIT MARMALADE

Sterilize jam jars by washing them in hot soapy water. Put a pot of water to boil then place the jars in for a few minutes. Leave the jars in the hot water until ready to use. Wash and peel grapefruit then blanch the rind in a pot of boiling water for a few minutes. Rinse under running water then cut the rind into thin slices. Remove the fruit from the membranes and roughly chop them. Place the grapefruit in a blender and blend for a few seconds. In a saucepan add the grapefruit, rind, and sugar and cook until 2/3 of the liquid has evaporated. Ladle into hot jam jars, cover, and invert the jars until cooled.

ASPBERRIES

JAM

Ingredients:

• 500g ripe raspberries • 500g caster sugar • 1 teaspoon of red grape vinegar

Method :

Heat the oven to 150C. Hull the raspberries and place them in a wide earthenware bowl. Put the sugar in another bowl of the same size. Place both bowls in the oven and heat very slowly for about 20 to 30 minutes, until both fruit and the sugar are warm to touch. Remove from the oven and add the sugar to the fruit stirring carefully with a wooden spoon. Dissolve the sugar without damaging the fruit. When the sugar is dissolved, pour the jam into small pots. Cover the surface with a disc of waxed paper dipped vinegar. Seal with jam covers, put in a boiler covered with hot water. Boil for 15 minutes. Let cool 12 hours before opening the jars.

RED ... FRUITS GELEE

Treat yourself

Ingredients: • • • • • • •

250g strawberries , chopped 250g raspberries 150g berries 150g blue berries 500g sugar 1tbs lemon juice 1 tsp vanilla extract

Method :

In a deep saucepan, heat the fruits with sugar … until they start boiling on medium heat. Add lemon juice and vanilla. Simmer for a while, then cover and let cook on very low heat until the fruits become tender, lost all liquids and the consistence become thick. This step takes about 25 minutes. Let cool before storing in clean glass containers.

LEMON

& GINGER

MARMALADE

Ingredients: • • • • • •

4 cups sugar 6 lemons 1/2 teaspoon baking soda 1/4 teaspoon unsalted butter One packet unﬂavored gelatin ( 3 tbs ) 3 tbs grated fresh ginger

Method :

Using a vegetable peeler, remove the zest from the lemons in strips. Cut the strips lengthwise into very thin slices. Transfer the strips to a large pot and add 2 1/2 cups of water and the baking soda. Bring to a boil, then reduce the heat and simmer until the peels have softened, about 5 minutes. Meanwhile, using a sharp knife, cut the remaining pith (white part) from the lemons. Working over a bowl to catch the juices, cut the lemon into segments. Put the segments in the bowl and squeeze the membrane to release as much juice as possible. Measure the lemon segments and juices (removing any seeds). You should have about 1 cup. Add the segments and juices to the pot. Add butter. Sprinkle the gelatin over the mixture and bring it to a boil, stirring constantly. Add sugar all at once. Return to full boil, stirring constantly. Boil hard for one minute. Remove the pot from the heat and stir in the grated ginger. Skim any foam from the surface of the marmalade. Ladle the marmalade into hot sterilized jars and process them in a hot water bath for 10 minutes.

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HAPPY

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Queen ...

the

of cupcakes

OLA

ABDELMONEM . . .

ola a passionate doctor, egyptian living in germany, she loves cooking but she is the queen of cupcakes on facbook. she created from few years with her friend noha issa the cooking doctors group , when they share both the most deliciousrecipes made from the most lovely doctors.

COUP DE C EUR to have more recipes

please check her page : http://www.facebook.com/groups/247025491073/

BASIC VANILLA

CUPCAKE

WITH CHOCOLATE GANACHE FROSTING CHOCOLATE CUPCAKES

BUTTERMILK CUPCAKES

WITH BUTTER CREAM

ALMOND-CRANBERRY

CUPCAKES

RED CURRANT-BLUEBERRIES CREAM

CUPCAKES

RED VELVET WITH CREAM-CHEESE FROSTING

Ingredients: (for 12 cupcakes) • 125 gm Butter • 2/3 cup sugar - 2 Eggs • 1 Packet of vanilla • A pinch of salt • 100 ml milk - 1.½ cup flour • 1 teaspoon Baking powder

Method :

My Tips :

*Before Baking Cupcakes, you must open the oven before starting to work ,on 180°C. *I use a large coffee mug in all recipes in measurement.

BASIC VANILLA CUPCAKE

Ingredients:

• 1 Cup flour - 1/2 cup dark Cocoa • 1/2 tsp Baking powder • 1/2 tsp Baking soda • 1 egg - 1/4 cup oil • 1 Packet of vanilla • 3/4 cup sugar - a pinch of Salt • 1/4 cup milk - 1/2 cup water

Frosting ingredients :

• 200 gm double cream - 200 gm dark chocolate

Method :

with an electrical mixer, mix sugar, vanilla, an egg & oil till they are very well mixed, then add the milk & water & continue mixing then add the dry ingredients (ﬂour, baking powder, baking soda, salt & Cocoa) & mix.Prepare 12 cupcake papers in a cupcake pan & ﬁll 3/4 of the cupcake paper & enter a preheated oven (180°C) for 20 minutes.Leave cupcakes to cool. In a water bath melt chocolate with double cream & stir until smooth. Beat them with an electrical mixer for around 10 minutes till thick & a bit glossy, leave to cool for 5 minutes in the fridge then use a piping bag with a star tip to decorate your cupcakes. CHOCOLATE CUPCAKES WITH CHOCOLATE GANACHE FROSTING

Queen ...

the

of cupcakes

OLA ABD-ELMONEM

Ingredients: (for 12 cupcakes) • • • • • • • •

125 gm Butter 2/3 cup sugar - 2 Eggs 1 Packet of vanilla A pinch of salt 100 ml Buttermilk 1 & ½ cup ﬂour ½ teaspoon Baking powder ½ teaspoon Baking soda

Ingredients Butter-cream Frosting :

• 200 gm soft butter • 3 cups sifted powdered sugar • 1 Packet of Vanilla (or 1 teaspoon pure vanilla extract) • A tinge of pink color (few drops of pink color) (optional)

Method :

With an electrical mixer beat Butter with sugar till creamy, then add eggs & vanilla & continue beating till fluffy, add milk then beat. In separate bowl whisk together flour, baking powder, Baking Soda & salt, then gradually add the dry ingredients to the other mixture while beating till all ingredients are well mixed. Prepare 12 cupcake papers in a cupcake pan & fill ¾ of each cupcake paper. Enter preheated oven (180°C) for 18-20 minutes or until a toothpick inserted in the middle of the cupcake comes out clean. Beat Butter with an electrical mixer for nearly 2 minutes, until creamy & pale, then add sugar & vanilla & keep beating until smooth mixture. Put in a piping bag with a star tip & decorate your cupcakes, you can also add your decorating touch by adding some readymade sugar flowers.

My Tips :

To have a huge frosting over your cupcake you can add a piece of Marshmallow over your cupcake & start decorating over the marshmallow.

BUTTERMILK CUPCAKES WITH BUTTER CREAM

Ingredients :

• 1 Cup Flour • ½ cup ground almonds • 1 Teaspoon Baking powder • 125 gm soft Butter • 2 eggs - 1 Packet of Vanilla • 150 gm Yogurt - 2/3 cup Sugar • 50 gm roasted & sliced almonds (& some more for decoration) • 100 gm dry Cranberries (& some more for decoration)

Ingredients Sugar Icing :

• 1 ½ Cup sifted powdered sugar • 2-3 Table spoons lemon or orange juice , Milk or Water. (Food colors if you want)

Method :

Whisk the dry ingredients in a separate Bowl & keep aside. With an electrical mixer, beat the butter & sugar till creamy & pale, then add eggs & vanilla & beat, then add yogurt. Add the dry ingredients in 3 patches & keep mixing. Finally add the roasted almonds & Cranberries & mix with a spoon. Divide the batter evenly in 12 cupcake papers & enter a preheated oven (180°C) for 20 minutes. In a bowl mix sugar & lemon juice & mix well with a whisk until very smooth & thick, if not very thick add more sugar & beat. With a spoon ,pour 1 table spoon over each cupcake.

ALMOND-CRANBERRY CUPCAKES

Ingredients: (for 12 cupcakes)

• 1 & ½ Cup Flour • ½ Teaspoon Baking powder • ½ Teaspoon Baking soda • 125 gm Soft Butter • 2 eggs - 1 Packet Vanilla • 200 gm Sour cream - ¾ Cup Sugar • 100 gm Red currants (& some more for decoration) • 100 gm Blue berries (& some more for decoration)

Whipping cream Frosting Ingredients : • 400 gm whipping cream • 2-3 Tablespoons powdered sugar • 1 packet of vanilla

Method :

Beat with an electrical mixer Butter & Sugar till ﬂuffy & creamy, add eggs & vanilla & keep beating, add sour cream & mix. Add the dry ingredients in 3 patches & keep mixing till having smooth & thick mixture. Finally add the redcurrants & Blueberries & mix with a spoon. Divide the batter evenly in the prepared cupcake papers & enter the preheated oven (180°C) for 20 minutes. Meanwhile, using an electrical mixer , beat the cream with sugar & vanilla till thick (around 5-7 minutes) With a spoon, put 1 tablespoon over each cupcake & decorate with the remaining Blueberries & red currants.

RED CURRANT-BLUEBERRIES CREAM CUPCAKES

Ingredients: (for 12 cupcakes)

• 1 & ¼ cup ﬂour • 1 Tablespoon cocoa • 1 Teaspoon baking soda • 2 eggs • 1 Packet of Vanilla • ½ cup vegetable oil • ½ cup Buttermilk • 1 Tablespoon vinegar • 1 Tablespoon of red gel-paste color (or ½ teaspoon powdered color)

Cream-cheese frosting Ingredients : • 100 gm soft Butter • 300 gm Cream cheese • 1 cup powdered sugar

Method :

Wisk together the dry ingredients in a separate Bowl & set aside. With an electrical mixer, beat sugar, oil, milk until well mixed then add eggs, vanilla, red color & vinegar. & keep mixing. Add the dry ingredients in 3 patches during mixing, & mix till smooth. Divide the batter evenly among the 12 cupcake papers & enter a preheated oven (180°C) for 20 minutes. Beat the ingredients well with an electrical mixer until smooth & creamy, & use a piping bag with star tip to decorate your cupcakes.

RED VELVET CUPCAKES WITH CREAM-CHEESE FROSTING

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OUR CUTE & SWEET LOLIPOPS

HAZELNUTS CHOCOLATE BANANA POPS

CLASSIC VANILLA CAKE POPS

ORANGE & CARAMEL CAKE POPS

CHEESY CAKE POPS

Ingredients: • • • • •

4 Bananas 1/3 cup chopped hazelnuts 150 gm chocolate 50 gm butter Bamboo skewers

Method:

In a water bath melt chocolate with butter. Set aside to cool. Meanwhile, cut your bananas and insert bamboo skewers in the middle. Lay chopped hazelnuts on a plate and set aside. Dip the bananas skewers in chocolate. Get it out shaking any access chocolate off. Sprinkle well with hazelnuts. Set aside standing in a glass to cool and for the chocolate to set. Leave in the fridge for a short while just to cool. Serve with banana milk, chocolate milk or plain milk.

Hazelnuts Chocolate

Banana Pops

Ingredients: • • • • • • •

1 cake mix box – vanilla ﬂavor 3 eggs 1/3 cup oil 1 cup water 2 cups vanilla frosting 200g dark Chocolate candy melt 200g white chocolate candy melt

Method:

Mix the cake powder with eggs, oil and water as writing in the instructions of the box. Bake the cake in preheated oven until done. Let cool before unmold. In a large bowl, crumble half of cake with hands until no large chunks remain. Add the butter frosting and mix with ﬁngers until well combined. Using an ice cream scoop, portion into 18 balls . Roll between the hands until round and smooth. Place on parchment-lined sheet pan and freeze until no longer sticky, but not rock hard, about 1 hour. Melt Candy Melts according to package directions. Dip lollipop stick ends into melted candy and insert into cake pops. Place back on parchmentlined tray and freeze for 1 hour to set the stick in the pop. Drizzle with white melted chocolate using a piping bag . chill before serving.

Classic Vanilla

Cake Pops

Ingredients: • • • • • • •

1 cake mix box – orange ﬂavor 3 eggs 1/3 cup oil 1 cup water 2 cups caramel sauce 200g Chocolate candy melt ﬂowers sugar decorations

Method:

Orange & Caramel

Cake Pops

Mix the cake powder with eggs, oil and water as writing in the instructions of the box. Bake the cake in preheated oven until done. Let cool before unmold. In a large bowl, crumble half of cake with hands until no large chunks remain. Add the caramel sauce and mix with ﬁngers until well combined. Using an ice cream scoop, portion into 18 balls . Roll between the hands until round and smooth. Place on parchment-lined sheet pan and freeze until no longer sticky, but not rock hard, about 1 hour. Melt Candy Melts according to package directions. Dip lollipop stick ends into melted candy and insert into cake pops. Stick the ﬂower sugar decoration on the top. Place back on parchment-lined tray and freeze for 1 hour to set the stick in the pop.

Ingredients: • • • • • • •

1 cake mix box – vanilla ﬂavor 3 eggs 1/3 cup oil 1 cup water 2 cups vanilla frosting 200g dark Chocolate candy melt 200g white chocolate candy melt

Method:

Cheesy

Cake Pops

Ingredients: • • • • •

3 cups ﬂour A good pinch of salt 1 cup butter in room temperature 1 large egg 1 tsp vanilla

Method:

In large bowl, sift together flour and salt. Set aside. Use an electric mixer to cream butter and sugar until fluffy and pale in color. Add in the egg and vanilla and continue to beat. Add flour mixture and mix on low speed until combined. Take the dough out of the electric mixer bowl and form a desk of it. Rape in cling film and leave to chill in the fridge for 30-45 minutes. Remove the dough from the fridge and place on a large parchment paper. Lay another large piece of parchment paper on top and roll out the dough. Using the parchment paper will allow you not to add any extra flour which helps your cookies to be softer. Once the dough is rolled our let it set in the fridge for 15 minutes. Get it out and using a cookie cutter start cutting out any shapes you like. Transfer the cookies to your baking sheet and slowly insert a lollipop stick in the middle of each cookie. Bake in a hot over just until the edges start taking a golden color. Don’t move from the baking sheet until cooled completely. Once the cookies are cooled completely decorate with chocolate or any icing you

Sugar Cookie

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THE SAGA OF SUGAR Thanks for Your Time

Beram & Tajine E-Magazine designed by: Mahmoud Mustafa Cover designed by Mahmoud Mustafa Styled & photographed by Assia Othman Food photos styled & photographed by Sara M. Abdel Salam & Assia Othman : BeramTajineMagazineAssiaSaraKitchens

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