à la Julia

St. Patrick Shamrock

Julia — Fri, 18 Mar 2011 00:45:52 +0000

preparation: 20min | difficulty: ★★★

dedicated to: Melissa Matta and Ralph Assouad

serving portion: 28 mini madeleines

ingredients

150g sifted flour
125g butter, softened
150g sugar
2 large eggs
2 tbsp milk
1 tsp baking powder
1 tsp liqueur or coffee aroma

directions

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.

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

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.

reference

Mini Madeleines

apple crumble with jelly

Julia — Tue, 25 Jan 2011 00:57:43 +0000

preparation: 20min | difficulty: ★★

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

crumble

70g butter; soft
30g brown sugar
100g biscuits; coarsely crumbled

directions

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

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

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.

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

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.

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

reference

Les verrines du chef

halawa

Julia — Tue, 18 Jan 2011 02:22:06 +0000

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: ★

serving portion: 40 to 50 pieces

ingredients

1 1/2 cup tahini
1/2 cup unsalted pistachio nuts, toasted
1 cup sugar
1/2 cup water
2 Tbsp sugar

directions

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

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.

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.

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.

reference

LebRecipes

raspberry martini

Julia — Sat, 08 Jan 2011 18:47:44 +0000

Celebrating à la julia’s first anniversary!

preparation: 10 min | difficulty: ★

serving portion: 1 person

ingredients

2 shots raspberry liqueur
2 shots triple sec
ice cubes
1/2 lime
2 Tbsp sugar
1 mini candy cane

directions

Place the sugar in a plate; with the lime cut in half, wet the rim of the martini glass then dip it into the sugar.

In a shaker, pour the raspberry liqueur, triple sec and splash of lime; Shake it until it’s very cold.

Finally pour the drink inside the glass and place the mini candy cane. Cheers!

manouché b jibné

Julia — Tue, 23 Nov 2010 01:53:00 +0000

preparation: 30 min | baking: 6 min | difficulty: ★

serving portion: 4 persons

Manoucheh Dough

500 g flour
1 Tbsp salt
1 Tbsp sugar
1 Tbsp instant yeast
1 ½ cups warm water
¼ cup vegetable oil

Mixed Cheese Topping

1/2 cup feta
1/2 cup mozzarella
1/3 cup cottage cheese

directions

Mix the flour, salt, sugar, instant yeast, warm water and oil, knead to obtain soft dough; Leave to rest in a covered bowl for 20 minutes until the dough doubles its size.

Divide the dough into 4 equal balls and stretch into circles 2cm thick; Press down with the fingers to make marks on the dough.

Preheat the oven to 250°C for at least 10 minutes; Meanwhile mix all three cheese together and spread evenly on the four circles.

Arrange on a baking tray and bake for 5-6 minutes until puffy. Prick with a fork in some places to avoid excess puffiness

mosaic maki

Julia — Fri, 03 Sep 2010 04:22:11 +0000

preparation: 30min | cooking: 20min | difficulty: ★★★★

serving portion: 2 persons

ingredients

75g basic sushi rice, for the recipe click here; 100ml water
75g sushi rice cooked with beetroot water; 100ml water of home cooked beetroot
75g sushi rice cooked with saffron; 100ml water
avocado
3 sheets of nori

directions

Divide the rice into 3 different small sauce pans; adding the above amounts of water accordingly

For basic sushi rice recipe click here.

Save the water of cooked beetroot and use it in the basic sushi rice recipe.

For the last kind of rice also use the same recipe but add some threads of saffron to give the yellow color.

For the mosaic maki please check the below illustrations; Don’t forget to add the avocado in the center between the 4 pieces; Cut in bites and enjoy the look and taste .

illustrations

valentine maki

laban

Julia — Tue, 03 Aug 2010 19:31:24 +0000

preparation: 20 min | difficulty: ★★

ingredients

1 L milk
1 Tbsp curd / laban

directions

In a deep sauce pan bring the milk to a boil; Then turn off the heat and allow to cool.

Once it reaches around 30°C add 1 Tbsp of curd and mix well.

Transfer it into a glass airtight container and wrap it well with a cloth; the laban is ready and can be kept in a refrigerator.

reference

Hala Saliba

bruschetta caprese

Julia — Tue, 27 Jul 2010 01:11:37 +0000

preparation: 5 min | difficulty: ★

serving portion: 4 persons

ingredients

4 French bread slices
250g tomatoes, thinly sliced
100g bocconcini cheese, sliced thickly
2 tbsp finely shredded fresh basil
black pepper, to taste
2 tbsp olive oil

directions

Toast French bread from both sides.

Top each bread with equal amounts of tomatoes, cheese, black pepper and basil; drizzle with oil to serve.

hummus bi tahini

Julia — Sat, 17 Jul 2010 21:34:55 +0000

preparation: 15 min | cooking: 90 min | difficulty: ★★★

dedicated to: Sara and Nehme Tohmé

serving portion: 2 persons

ingredients

500g cooked chickpeas; for the recipe click here
300g tahini
25g salt
5g crushed garlic
3 lemon juice
olive oil
1 tsp paprika

directions

To prepare the chickpeas click here

Puree the chickpeas with a hand blender then add the crushed garlic and tahini; mix and mash the whole thing again.

Add the lemon juice gradually and mix.

Serve it in a bowl; Using a teaspoon draw a shallow circle in the centre then drizzle olive oil; For the paprika strips dip a wet fork inside the paprika and draw the lines.

chermoula mussels

Julia — Mon, 12 Jul 2010 03:50:36 +0000

preparation: 30 min | cooking: 5 min | difficulty: ★★

serving portion: 2 persons

mussles ingredients

500g of frozen mussels
1 pack of strained tomatoes

chermoula ingredients

1 Tbsp parsley; finely chopped
1 Tbsp coriander; finely chopped
1 tsp cumin powder
1 tsp paprika
2 cloves garlic; finely chopped
2 drops of vinegar
1 tsp tomato paste

directions

Mix in a bowl all the chermoula ingredients together.

In a nonstick skillet, place 2 tbsp of chermoula and dilute with a bit of water.

Add the mussels; stir for 30 seconds; then cover with tomato sauce and cook covered over low heat for 5 minutes.

Before serving add black pepper; best served with French Fries.