I love mango puddings. This mango pudding is pretty much like a mango mousse – so more of a French style mango pudding.
Madeleines are classic. We all love them! I’m sharing my recipe of a perfect classic madeleine with a note of vanilla – if you don’t have vanilla powder you can leave it out!
Levain cookie is a type of cookie that became popular from the Levain Bakery in New York. It is charaterised by its massive size + the soft interior. The original Levain is around 200g each but it felt a bit too large for me so I’ve reduced the size to around 150~160g.
These snowball cookies(Boule de neige) are amazing – and my favourite. They definitely deserve more attention! They are seriously tasty but not many people know about it – so be the cool person and surprise yourself and others with this recipe.
These melt in your mouth cookies are extremely soft and we’ll be filling them with Turkish Delight, and honey nuts.
Homemade Traditional Maamoul are cookies that are stuffed with Dates and nuts.
Here’s how to make the perfect Qatayef and a delicious Pistachio Cream filling to stuff them with. Qatayef are stuffed pancakes that date back to 10th century Arabia. These stuffed pancakes are a light and refreshing dessert that is perfect to serve during hot summers.
A rich, fatty tonkotsu ramen is something special. It’s not like anything else in this world. And in my humble opinion, the broth is the true star.
On this episode of Plate It Perfect, Callie shows you how to make the perfect bowl of ramen at home that looks amazing and tastes delicious!
Everybody loves this. You cut through it, and you see chocolate just oozing out. How can you not like this?
Today we have a great recipe that is one of our absolute favorites.
I love mango puddings. This mango pudding is pretty much like a mango mousse – so more of a French style mango pudding.
I have two special recipes for you today. The first one is cauliflower pilav – a recipe that goes perfect as the side dish, it can be a great main dish when eaten alone.
Fesenjān is a regal Iranian stew that is made using pomegranate molasses and walnuts. It’s commonly made with chicken or duck, and it has an amazing flavour.
Crème Anglaise is a sauce that’s used widely in pastry so it’s essential to get it right. The key to cooking crème anglaise is to get the consistency right and I’ve explained this in detail in the video.
As mentioned in the video the recipe itself varies massively depending on where it’s used. So pls focus on the technique rather than the recipe written below.
Today I have one of the most requested recipes for you guys, and it is of course the one and only, the best chicken shish kebab recipe you’ll ever come across
Today we are making Sahlab, a winter drink which has been consumed in the Middle East for over a millennia. It’s a thick drink made using a powder extracted from orchids. This old school Salep can still be found in Turkey and Greece, but now most Sahlab drinks are made with cornstarch. I’ll show you how to make the Egyptian variety of Sahlab which is a coconut flavoured hot drink that is topped with nuts and sultanas.
I had this dessert countless times when I was in the UK. It’s essentially a custard pudding and it’s rather simple to make! It’s so fun and delicious to crack and serve the caramel on top and scoop it with the custard pudding below.
Today I want to share with you, our number one soup; lentil soup.
Tahina or Tahini, is an important ingredient in many Middle Eastern cuisines, and it’s used in a wide array of sweet and savoury dishes.
This recipe shows you how to make Egyptian Ta’ameya, just like you’d get on the streets of Cairo, and I’ll give you the secret technique that gets it really fluffy.