Google+ Followers

Google+ Followers

Sabtu, 09 Maret 2013

How to Make a Fine Cup of Turkish coffee

How to Make a Fine Cup of Turkish coffee
Making coffee is easy, but making a good cup of coffee can be challenging for some people. Here are 5 golden rules that will help you serve the best Turkish coffee to your guests.

Read more:
Parisian Hot Chocolate
Iced Peppermint Green Tea
Egyptian Karkadeh (Sweet Hibiscus Tea)

1-Always use cold water. In a coffee pot, add a cup of cold water and sugar (to taste).
2-Boil the water and sugar first. This allows the sugar to dissolve and helps in making a smooth cup of coffee.
3-Add one teaspoon of finely ground coffee and stir. The finer the coffee granules, the tastier the beverage.
4-Over very low heat while stirring, bring the coffee to boil and foam (that’s where all the taste is). The slower the boiling process, the better the taste. No more stirring after this step.
5-Fill up ¼ of the cup with the foam, then repeat step number 4 for some more foam to fill up the rest of the cup. By pouring the coffee into the cup over two times, you’ll get more taste. Always pour on the walls of the cup to prevent the foam from breaking.

Blackberry smoothie

Blackberry smoothie
Preparation time: 10mins
Ingredients for 4 glasses:
- 250gr of blackberries
- 1 Greek yogurt
- ice cubes
1. Put the ice cubes into a food blender and whiz them for a few seconds until the ice is crushed.
2. Add the blackberries and the yogurt.
3. Blend once more until the consistency is frothy.
4. Serve immediately in glasses with straws.

Mango Colada

Mango Colada
1/2 cup pineapple juice
1 cup ripe mangoes, cubes
2 tablespoons fresh lime juice
1/3 cup cream of coconut
1 cup crushed ice

1. Place all ingredients in a blender (add ice last)
and blend until smooth and thick.
2. Pour into tall glass and enjoy!

Baked Apples + Burnt Sugar Cream

Baked Apples + Burnt Sugar Cream

• 6 large Pink Lady apples
• 80g fresh dates, pitted, chopped
• 60g chilled butter, chopped
• 25g flaked almonds
• 2 tablespoons brown sugar
• 1 tablespoon finely shredded fresh zest
• 2 teaspoons finely grated orange rind
• 160 ml fresh orange juice
• 80 ml water
• 4 whole cloves
• 300 ml whipping cream

• 100 g firmly packed dark brown sugar
• 60 ml water

• Use an apple corer to core apples, leaving base intact. Use a teaspoon to scoop out the flesh to create a slightly wider cavity. Cut a horizontal slit around each apple to prevent the skin from splitting during cooking.
• Preheat oven to 180°C. Place the apples upright in a baking dish.
• Combine date, butter, almonds, sugar, ginger and orange rind in a bowl. Divide among the apple cavities and press down firmly.
• Pour orange juice and water into the dish and add the cloves.
• Bake for 40-50 minutes or until the apples are tender. Set aside for 10 minutes to cool slightly.
• Meanwhile, prepare the toffee: line a baking tray with nonstick baking paper. Cook the sugar and water in a saucepan over medium-low heat, stirring, until sugar dissolves. Reduce heat to low and cook without stirring for 10 minutes or until golden. Set aside until the bubbles subside. Pour over the prepared tray and set aside until set.
• Use a rolling pin to smash the toffee into small pieces. Place the cream in a bowl and fold in the toffee. Serve with the apples.


Upside-Down Caramelized Mango Cake

Upside-Down Caramelized Mango Cake


For the topping
• 100 grams granulated sugar
• 1 large mango, not completely ripe
For the sponge
• 175 grams unsalted butter, softened at room temperature, plus extra for greasing
• 175 grams granulated sugar
• 3 eggs, beaten
• 225 grams all-purpose flour
• 1 teaspoon baking powder
• 75 ml milk, full fat or low fat
To serve
• vanilla ice cream

• Preheat oven to 200°C.
• Lightly grease 20cm round cake tin with butter and line base with parchment paper.
• For the topping: Put the sugar in a saucepan and gently heat till the sugar turns a brownish color, swirl the pan from time to time to allow for a consistent caramelize and to avoid burning.
• Tip the caramel into the greased cake tin base. Tilt the tin slightly to allow for an even coating. Allow to cool aside.
• In the meantime, peel and slice the mango. Arrange the slices on top of the caramel. At this point the caramel should have hardened.
• For the sponge: Cream the butter and sugar till fluffy and pale in color. Continue to beat while adding the eggs a little at a time. Fold in the flour and baking powder and spoon in the milk. Continue to beat until you have a smooth consistency. Gently pour the batter over the caramel and mango slices. Leave to rest a few minutes to ensure the batter is levelled inside the tin.
• Bake for 60 minutes but check at 50 minutes, by inserting a cocktail stick or toothpick in the center of the sponge, which should come out clean. Once complete remove from oven and allow to rest in tin for 5 minutes and then turn onto a wire rack.
• Serve with vanilla ice cream.


Chocolate Coconut + Mint Custard

Chocolate Coconut + Mint Custard


• 240 grams whole grain brown rice, cooked
• 3 eggs
• 30 grams unsweetened cocoa powder
• 25 grams honey
• 25 grams coconut
• 395 ml light unsweetened coconut milk, warmed
• 120 ml yogurt, warmed
Fresh mint leaves
Chocolate curls

• Preheat oven to 160°C.
• In a large bowl, mix together the rice, eggs, cocoa powder, honey, and coconut until well blended.
• Stir in the warm coconut milk and yogurt. Transfer to an oiled casserole dish.
• Bake for 45 minutes.
• Garnish each serving with mint and chocolate curls.

Cantonese beef noodles

Cantonese beef noodles
Preparation time: 20 min + 30 min for the marinade
Cooking time: 10 min

Ingredients for 4 people:
- 240g Chinese wheat noodles
- 600g tender beef
- 2 chopped spring onions
- 1 large green pepper
- 1 tbsp fresh ginger
- 4 garlic cloves
- 3 tbsp oyster sauce
- 2 tbsp soy sauce
- 1 tsp chilli-infused oil
- Salt and pepper
- Sesame oil

1. Grate the ginger, cut the garlic into thin slices, and cut the green pepper into pieces.
2. Cut the beef into strips 4cm by 1cm.
3. Place the beef strips in a container with the ginger, garlic, oyster sauce, soy sauce and chilli-infused oil.
4. Season with salt and pepper, then leave to marinade for 30 min.
5. Cook the noodles, drain and keep hot.
6. In a wok, heat the sesame oil and sauté the onions and green pepper for 30 sec.
7. Add the beef and the marinade, and sauté on a hot flame for 4 min.
8. Mix with the noodles and serve.