Saturday, April 16, 2016

Ina Garten blueberry crumb cake

 I really do love Ina's recipes .. they're easy , affordable and delicious ..this cake isn’t too sweet and the crumb part was my favorite
It keeps moist up to 3 days .. if you love blueberry as much as I do I recommend add extra on the batter and not to fold it so it doesn’t sink ..

IngredientsFrom Barefoot Contessa at Home, 2006. All Rights Reserved”
For the streusel:
1/4 cup granulated sugar
1/3 cup light brown sugar, lightly packed
1 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/4 pound (1 stick) unsalted butter, melted
1 1/3 cups all-purpose flour
For the cake:
6 tablespoons unsalted butter, at room temperature (3/4 stick)
3/4 cup granulated sugar
2 extra-large eggs, at room temperature
1 teaspoon pure vanilla extract
1/2 teaspoon grated lemon zest
2/3 cup sour cream
1 1/4 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon kosher salt
1 cup fresh blueberries
Confectioners' sugar for sprinkling

Watch how to make this recipe.
For the cake:
Preheat the oven to 350 degrees F. Butter and flour a 9-inch round baking pan.
For the streusel:
Combine the granulated sugar, brown sugar, cinnamon, and nutmeg in a bowl. Stir in the melted butter and then the flour. Mix well and set aside.
For the cake:
Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment on high speed for 4 to 5 minutes, until light. Reduce the speed to low and add the eggs 1 at a time, then add the vanilla, lemon zest, and sour cream. In a separate bowl, sift together the flour, baking powder, baking soda, and salt. With the mixer on low speed, add the flour mixture to the batter until just combined. Fold in the blueberries and stir with a spatula to be sure the batter is completely mixed or sprinkle the blueberries on the batter on the pan 
Spoon the batter into the prepared pan and spread it out with a knife. With your fingers,
crumble the topping evenly over the batter. Bake for 40 to 50 minutes, until a cake tester comes out clean. Cool completely and serve sprinkled with confectioners' sugar.

Friday, April 1, 2016

Palestinian Cauliflower Fritters "Mshat"

The ingredients of Cauliflower Fritters "Mshat" vary from one home and village to another, but all recipes call for eggs and cauliflower as the 2 main ingredients in preparing it. Less fortunate families used to add more flour to the batter and reduce the quantity of eggs they hardly afford. 

Please note that this recipe doesn't have exact measures, but you should end up having a batter very similar to cake batter after mixing all ingredients together

Palestinian Cauliflower Fritters "Mshat" 
- 2 eggs 
- 1/2 cup flour
- 1 head of cauliflower, small sized
- 1/2 cup of finely chopped parsley  
-1/2 cup of chopped green onions (optional)
-1/3 to 1/2 cup of cauliflower's boiling water 
Salt , black pepper and cumin according to preference. 

-Cut the cauliflower into medium sized pieces, boil in water until slightly tender, strain and chop into small pieces. added to the parsley and onion

-Whisk the eggs, add the cauliflower boiling water, then add the rest of the ingredients and mix.

-Heat vegetable oil in a deep frying pan, you can mix it with olive oil if you prefer. Scoop a spoonful of the batter and dump it in the hot oil, spread it lightly like a patè until it holds up and starts to cook and turn golden at the bottom

- flip over and let it fry till the other side turns golden as well.

-Repeat till you finish all quantity.

-Serve alongside pickles, yogurt, Arabic salad or Tahini salad .
-This dish can be served for breakfast, lunch or dinner. 

Bon Appétit