It looks  amazing whether you use a single fruit (in my case Mango) or a cocktail of fruits (Berries, Kiwifruit, Bananas, Plums, Pineapple, Melon…)

What I like about this recipe is that you can prepare the crust and the pastry a couple of days ahead, and assemble the whole thing when ready to serve.  And this is what i did,  just make sure to take the crust and the cream out of the refrigerator to give them enough time to cool to room temperature, and give the cream a quick whisk to get rid of any lumps.

I read a tip about brushing the pre baked crust with apricot glaze (heated jam and water) to prevent the filling from softening it. (I skipped this step, and the crust was still firm and crumbly the next day)

Sweet Pastry Crust:

-  1 1/2 cups (195 grams) all purpose

-  1/8 teaspoon salt

-  1/2 cup (113 grams) unsalted butter, at room temperature

-  1/4 cup (50 grams) granulated white

-  1 large egg, lightly beaten

Pastry Cream:

-  1 1/4 cups (300 ml) milk (whole or 2%)

-  1/2 vanilla bean, split lengthwise or 1 teaspoon pure vanilla extract

-  3 large egg yolks

-  1/4 cup granulated white sugar

-  2 tablespoons all-purpose flour

-  2 tablespoons cornstarch (corn flour)

-  1/2 tablespoon orange liqueur (optional, but adds a great taste)

Tip: vanilla beans can be washed, dried and placed in a sugar bowl. I use this vanilla sugar in all my desserts. If you use vanilla sugar, don’t add any vanilla extracts to this recipe.

Topping:

- 2 medium sized Mangoes (cut into wedges)

Tip: With the skin still on, slice the wider, flat sides off the mango as close to the pit as possible, then cut the flesh into wedges, just short of the skin, being careful not to pierce through. Using a spoon, scoop out the mango slices.

Let’s start cooking!

Sweet Pastry Crust:

Whisk the flour with the salt, and set aside. Using your electric or hand mixer, beat the butter until softened in another bowl. Add sugar and beat until light and fluffy. Gradually add the beaten egg, beating just until incorporated. Add the flour mixture all at once and mix just until it forms a ball. Flatten the pastry and cover it with plastic wrap, and refrigerate for 30 minutes or freeze for 15 minutes.

Lightly butter and flour, or spray with a non-stick cooking spray, an 9 inch tart pan with a removable bottom. Pat the chilled pastry onto the bottom and up the sides of the pan. Cover again with plastic wrap and place in the freezer for about 15 minutes.

Preheat oven to 205 degrees C . Lightly prick bottom of pastry crust with the tines of a fork (to prevent it from puffing up). Place the pan on a larger baking sheet and bake and in center rack of for 5 minutes. Reduce the temperature to 180 degrees C and continue to bake for about 15 minutes or lightly golden brown. Remove from oven and allow the crust to cool completely.

Pastry Cream:

In a heatproof bowl, mix the sugar and egg yolks together. Sift the flour and cornstarch together and then add to the egg mixture and mix until you get a smooth paste.

Bring the milk and vanilla bean (if using) just to boiling, remove from heat and add slowly to egg mixture, whisking constantly to prevent curdling (you can always strain the mixture). Remove vanilla bean, scrape out seeds, and add the seeds to the egg mixture. Then pour the egg mixture into a medium saucepan and cook over medium heat until boiling, whisking constantly. When it boils, whisk mixture constantly for another 30 – 60 seconds until it becomes thick. Remove from heat and immediately whisk in the liqueur (if using). (Stir in vanilla extract is using instead of a vanilla bean.) Pour into a clean bowl and immediately cover the surface with plastic wrap to prevent a crust from forming. Cool to room temperature.

Assembling The Tart:

To remove the tart from the fluted sides of the pan, place your hand under the pan, touching only the removable bottom. Gently push the tart straight up, away from the sides. Run a rubber spatula between the crust and metal bottom, then slide the tart onto your pie dish or platter.

Spread the pastry cream onto the tart shell. Place your mango slices in concentric overlapping circles on top of the cream.

Tip: After arranging the fruit, you can brush it with an apricot glaze to give the fruit a beautiful shine (Heat 1/4 cup of apricot jam and 2 teaspoons of water in a saucepan or in the microwave until melted)

Serves about 6-8 people.

Ingredients

1 Tablespoon butter

1 Tablespoon flour

3/4 Cup milk or cream (cream preferably)

1/2 Cup chicken broth

1 Cup blue cheese crumbled (Roquefort, Gorgonzola…)

1 onion finely chopped

1/4 Cup white wine

2 Tablespoons of cream cheese (optional)

Salt and pepper to taste

Preparation

-  Melt 1 Tablespoon of butter in a saucepan,  stir in the flour then add the milk and broth, stirring constantly.

Add a pinch of nutmeg and white pepper

When the mixture starts simmering, add the blue cheese and stir until it melts.

Put the chopped onion in a skillet with a bit of oil and fry til it becomes transluscent.

Add the wine and cover for 10 minutes (you will get a wine reduction and the onion will soften).

Stir the onion and wine mixture in the cheese sauce.

Pour the sauce over the chicken and serve alone or with your favorite pasta.

Bon Appetit!

[SAH-blay]
Sablé is a classic French cookie. The word Sablé means “sand”, and the cookies are so named because of their delicate, crumbly texture.

If you are a chocolate lover, then you should definitely try this recipe.

Few tips:

1- This recipe is about chocolate, buy the best Unsweetened Cocoa powder you can find and the best semi-sweet chocolate for the glaze. You will not regret the outcome!

2- Butter is also a main ingredient in this recipe, after all it’s a shortbread. Use unsalted butter if available

3- Use “pure” vanilla extract if it’s possible.

Ingredients:

1 cup all-purpose flour
1/4 cup  unsweetened cocoa powder
1/4 teaspoon salt
1/2 cup (1 stick)  unsalted butter
1/2 cup granulated white sugar
1/2 tsp pure vanilla
1 egg yolk

Chocolate Glaze:

90 grams of semisweet chocolate
2 tbsp unsalted butter cut into pieces
1/3 cup roasted hazelnuts coarsly chopped (you can substitute with pistachios, walnuts, pecans or almonds)

• 100gr of pasta per person. I chose a Bavette (flat large spaghetti)
• a few cloves of garlic
• a few sun-dried tomatoes
• a cup of cream (or even milk, just not a “light” milk)
• a cup of white wine
• half a cup of blue cheese (Roquefort is overkill, but that’s all we had)
• half a cup of grated Parmesan cheese

The pasta needs 8-10 minutes in boiling water.

Meanwhile, Pia cooked the tomatoes and garlic in a little oil. Then deglaze the pan with the wine, add the cream. Reduce by half. Add the cheeses, taste, then add salt and pepper to taste.

Voila! All ready in under 15mins

I did propose the following recipe earlier that night, but we didn’t make it this time:

• a few strips of bacon (bring to crisp)
• a few cloves of garlic (cook with bacon)
• add a cup of leftover cooked keshek
• add the cooked pasta

It might have been faster. Maybe next time

These chocolate chip muffins are simply delicious,  moist,  buttery and full of chocolate!

This recipe Makes 12 regular sized muffins.

Ingredients:

- 1/2 cup (113 grams)  butter, melted and cooled
- 2 eggs
- 1 cup  milk or cream
- 1 1/2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 2/3 cups  granulated white sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup  milk chocolate chips

Preparation:

Preheat oven to 190 degrees C and  position rack in center of oven.
Butter, or line with paper liners your muffin tins.

Whisk  the eggs, milk, and vanilla extract in a large bowl.

In another bowl, whisk together the flour, sugar, baking powder, salt and the chocolate chips.
Then using a rubber spatula, or wooden spoon,  fold the wet ingredients and the melted butter, into the dry ingredients. It is very Important to stir only until the ingredients are combined.

Fill the muffin cups with the batter, using two spoons. Place in the oven and bake until a toothpick inserted in the center of a muffin comes out clean, about 20 minutes.

Let the muffins cool for a while before removing them from pan.

Optional: You can sprinkle each muffin with a mixture of granulated sugar and cinnamon before baking.

I have been planning to make pumpkin lasagna for a while now. My past experiences with pumpkin/squash have been pleasant and successful.  (Pumpkin Spaghetti, Pumpkin Kibbeh, Pumpkin Bread and Pumpkin Ravioli)

Last week my mom came to visit and brought with her a present: A lovely butternut squash. I researched some recipes online, and found some interesting variations:

http://holdtheonions.net/2009/12/02/pumpkin-lasagna/

http://whatscookingmexico.com/2008/11/26/pumpkin-lasagna/

I really didn’t want the flavor of the butternut squash to be overpowered by sausage or spinach (Even though I am planning to try it with spinach next time). So I ended up improvising:  spicing up the squash (right amount of salt, pepper, nutmeg, sage, garlic), mixing it with my homemade ricotta, making plenty of bechamel sauce and not forgetting the other cheeses involved (Mozzarella and Parmesan).

Some people are intimidated about using pumpkin/squash in their recipes.  The easiest, and fasted way to puree a pumpkin/squash is by peeling, chopping, and steaming it (20 minutes and the flesh becomes soft & ready to puree).
Usually we need to drain as much water as we can from the pureed pumpkin, but in this case, the moisture would be useful to help cook the lasagna sheets.

Ingredients:

- Lasagna Box (I used spinach lasagna)
- 2 cups pumpkin puree
- 2 cups of ricotta cheese
- 1/2 cup grated Parmesan
- 1 onion diced
- 2 garlic cloves diced
- 1 tsp black pepper
- 1 tsp grated nutmeg
- 1/2 tsp white pepper
- 1 tsp dried sage
- 1 tbsp olive oil
- salt to taste (depends on the sweetness of your pumpkin)
- fresh mozzarella and Parmesan for layering  and topping the lasagna

Bechamel Sauce:
- 2 tbsp of butter
- 2 tbsp of flour
- 1 liter of warmed milk (full cream or light, it’s up to you)
- salt, nutmeg and white pepper to taste

Preparation:
- Butter or spray 2 medium sized rectangular oven safe pans

- Prepare the bechamel by melting the butter in a sauce pan, add the flour and whisk until it gets a nice bronze color. Add the warmed milk slowly and whisk to prevent lumps. Finally add the spices and turn off the heat as soon as the sauce starts thickening

- Sautee the diced onion and garlic in a bit of olive oil until transluscent

- In a medium bowl, mix together the pumpkin puree, the onion and garlic mixture, ricotta, Parmesan and all the spices listed above.

- Pour a few ladles of bechamel mixture into your pans to cover their bottom, then layer the lasagna sheets.
pour some of pumpkin mixture to cover the sheets, few ladles of bechamel sauce then the mozzarella cheese.
Repeat with another layer of lasagna, pumpkin, bechamel and cheese.
Finally, one more layer of lasagna sheet, and this time only cover it with the rest of the bechamel sauce, finish up with plenty of mozzarella and some grated Parmesan (to give it that amazing golden color)

Put the pans in the middle rack of your preheated oven, cover with aluminum for the first 30 minutes, then remove the foil and let the cheese get a nice color.

Buon Appetito!

As usual, the cannelloni tray was almost over before we even remembered to get the camera! I’ll might be able to take a shot of the lasagna as it leaves the oven though.
Above are some pics of the butternut squash we used instead of the pumpkin.

Finished the meal with some Chocolate & Banana Cake and some Turkish Coffee (Lebanese).

I’m FULL

Pita bread, a little ricotta and some red rose jam. Wrap it up and eat it with a cup of hot java in the morning.

Oh, did I mention that Ricotta is the same as the Lebanese “Areesheh”? Crazy Italians!

In fact, I was surprised when Pia suddenly said: “it’s done!”

Well, we didn’t have time to take a picture, so maybe we’ll add that later. But here’s the recipe:

Warm up the milk until it’s almost (NOT) boiling. Drop some white vinegar in it. Turn off the heat. Fish out the Ricotta

Pia will have add the details (and hopefully some pics later).
Pia says:
I used 4 liters of milk and 1/4 cup of white vinegar

For more information on using the Ricotta, please check my next entry

You should know that while Mascarpone is abundantly available in Italy, it’s pretty expensive in Lebanon. The 200gr box costs about 17,000LBP (~12USD) in the supermarket!
So, how do you make Mascarpone? Nothing to it:

You get some heavy cream or whipping cream (liquid, not the powder stuff), bring it to a simmer (before boiling point), add a couple of tablespoons of lemon juice. After that you’ll need to drain the water out of the cheese, and you’re done!

We didn’t have a cheese cloth. I remember my mom and grandma using the white pillow casing for draining water out of Laban (Yogurt) to make Labneh. I did suggest this, but I guess we don’t have any white pillow cases. Anyway, we used coffee filters and voila: the best Mascarpone I’ve ever tasted!

Now, what to do with it?
A thousand things:

• spread it on toast with jam on top
• mix it with honey or Nutella for a delicious snack
• mix it with some Marsala wine (or rum) and use it to top fruit salads
• etc…

Now, I have a couple of favourite recipes for Mascarpone: Pizza with Mascarpone e Speck, and of course Tiramisu. We got some speck and I couldn’t wait to put it on a pizza, so we just ate them in a baguette. I guess I’ll have to post another entry about the Tiramisu in a bit. It’s still in the fridge from yesterday and I can’t wait to get a taste. Maybe I can get Pia to take some pictures before we devour it with family and friends.