St. Patrick Shamrock  Print

March 18th, 2011  | 4 Comments

preparation: 20min | difficulty:

© 2011 Tony El Batal

dedicated to: Melissa Matta and Ralph Assouad

serving portion: 28 mini madeleines


  • 150g sifted flour

  • 125g butter, softened

  • 150g sugar

  • 2 large eggs

  • 2 tbsp milk

  • 1 tsp baking powder

  • 1 tsp liqueur or coffee aroma


  1. To prepare the batter whisk the eggs and sugar until obtaining a white paste. Gradually add the sifted flour and baking powder; then add the butter and milk.

  2. Add the coffee aroma or liqueur; mix thoroughly. Then refrigerate for at least 30 minutes.

  3. Preheat the oven to 220°C . Spoon the batter into the molds. Bake 3 to 4 minutes, then lower the oven temperature to 180°C and keep baking 3 to 6 minutes or until the edges of the madeleines are golden brown.


apple crumble with jelly  Print

January 25th, 2011  | No Comments

preparation: 20min | difficulty:

© 2011 Tony El Batal

© 2011 Tony El Batal

serving portion: 6 shooters

candied apples
  • 3 apples; peeled, cored and diced

  • 60g salted butter

  • 60g caster sugar

  • 20g pine nuts, toasted

  • 3 Tbsp of Calvados (apple brandy)

  • 1 Tbsp ground cinnamon

  • 30g golden raisins

  • juice of ½ lemon

calvados jelly
  • 60ml calvados

  • 60ml honey

  • 80ml water

  • 440 ml apple juice

  • 4g gelatin

  • 70g butter; soft

  • 30g brown sugar

  • 100g biscuits; coarsely crumbled


  1. In a sauce pan add all the ingredients of jelly, except gelatin. Once the whole mixture is warm add the gelatin, whisk until dissolved.

  2. Fill 1/2 of every shooter with jelly. Then refrigerate for at least 2 hours.

  3. For the candied apples: Melt the butter on a low heat. Then add the diced apples, sugar, pine nuts, golden raisins and cinnamon. Cook over medium heat for about 8 to 10 min.

  4. Increase the heat and brown the apples; deglaze them with lemon juice and flambé with calvados. Let cool to room temperature.

  5. For the crumble: Remove 70g butter in advance until soft. Knead the butter with 30g of brown sugar and 100g of coarsely crumbled biscuits. Heat your oven to 160 degrees. Make a pile with the crumble and flatten until 5mm thick. Bake the crumble for 15 to 20 min.

  6. Remove shooters from refrigerator, add the cooled apples over the jelly and cover with crumble.


halawa  Print

January 18th, 2011  | 5 Comments

I am almost sure that most of the Lebanese have a halawa box in their cupboards. When you are craving for sweet, nothing is better than halawa with Lebanese pita. Thanks to Karim El-Khazen iPhone’s app, I knew that this recipe can be easily done at home!

preparation: 15min | refrigerate: 24 hours | difficulty:

© 2011 Tony El Batal

serving portion: 40 to 50 pieces


  • 1 1/2 cup tahini

  • 1/2 cup unsalted pistachio nuts, toasted

  • 1 cup sugar

  • 1/2 cup water

  • 2 Tbsp sugar


  1. Beat the tahini in a bowl until smooth; set aside.

  2. In the meantime, combine the sugar and water in a pan and bring to a boil. Continue boiling until the mixture reaches 125°C, then add the pistachio and stir to combine.

  3. Take the pan off the heat and gradually beat the syrup mixture into the tahini, whisking constantly. Continue beating until the mixture begins to set then press the mixture into the base of an oiled cake tin lined with greaseproof paper; Place in the refrigerator and leave to set for 24 hours.

  4. Remove from the refrigerator, take out of the tin and cut into small squares of approx. 2 cm width with a sharp knife whilst still cold.