Recipes Tagged ‘all purpose flour’
Friday, March 18th, 2011 | 4 Comments
preparation: 20min | difficulty: ★★★★★
© 2011 Tony El Batal
dedicated to: Melissa Matta and Ralph Assouad
serving portion: 28 mini madeleines
ingredients
- 150g sifted flour
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- 125g butter, softened
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- 150g sugar
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- 2 large eggs
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- 2 tbsp milk
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- 1 tsp baking powder
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- 1 tsp liqueur or coffee aroma
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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
Tags: all purpose flour, butter, coffee, liqueur, sugar
Posted in sweets & desserts | 4 Comments »
Saturday, April 3rd, 2010 | No Comments
preparation: 2 hrs | baking: 10 min per tray | difficulty: ★★★★★
© 2010 Tony El Batal
serving portion: 6 dozens (72 pieces)
ingredients
maamoul dough
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- 1kg coarse semolina
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- 1kg fine semolina (firkha flour)
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- 400 gr butter
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- 1 Tbsp yeast
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- 200gr sugar
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- 1 pinch salt
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- 1 cup rose water
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- 1 cup orange blossom water
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walnut filling
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- 1/2 kg walnut kernels
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- 1 cup sugar
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- 3 Tbsp all purpose flour
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- 50 ml rose water
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- 50 ml orange blossom water
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pistachio filling
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- 1/2 kg pistachio kernels
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- 1 cup sugar
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- 3 Tbsp all purpose flour
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- 50 ml rose water
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- 50 ml orange blossom water
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dates filling
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- 1 kg pitted soft date paste
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- 200 gr butter
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prepare walnut filling
- Add walnut, sugar, flour, rose water and orange blossom water in a food processor and coarsely ground.
- Roll the walnut paste into 2.5 cm sized balls.
prepare pistachio filling
- Add pistachio, sugar, flour, rose water and orange blossom water in a food processor and coarsely ground.
- Roll the pistachio paste into 2.5 cm sized balls.
prepare date filling
- Bain marie the date paste and the butter until well combined and soften; let it cool.
- Roll the date paste into 2.5 cm sized balls.
prepare maamoul dough
- In a large bowl add both coarse and fine semolina, sugar, salt, rose water and orange blossom water; Mix well all the ingredients and let sit overnight.
- The second day add the Tbsp of yeast and let sit for another 2 hours.
- Roll the dough into 3 cm sized balls.
illustrations
balls preparation
maamoul preparation
baking the maamoul
- Preheat the oven on 140°C.
- Bake every tray for 10 min.
- Sieve icing sugar over the pistachio and walnut maamoul.
reference
Tags: all purpose flour, butter, coarse semolina, date paste, firkha flour, icing sugar, orange blossom water, pistachio, rose water, salt, sugar, walnut, yeast
Posted in sweets & desserts | No Comments »
Monday, January 25th, 2010 | No Comments
preparation: 10min | cooking: 10min | difficulty: ★★★★★
© 2010 Tony El Batal
serving portion: 4 persons
ingredients
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- 2 potatoes; finely grated
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- 1 small onion; finely grated
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- 1 Tbsp all purpose flour
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- 2 eggs
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- Salt and black pepper to taste
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- 4 Tbsp vegetable oil
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directions
- Peel potatoes and onions; Finely grate; Drain the extra liquid.
- Then add one Tbsp of flour and eggs to obtain an omelet mixture; Season with salt and black pepper.
- Grease the frying pan with oil; Pour spoonfuls to form flattened pancake.
- Serve with apple compote.
mary’s tips
- Fry immediately so that the mixture doesn’t turn black.
- Use the cheese grater to grate the potatoes and onions.
- Serve directly to conserve crunchiness.
reference
Tags: all purpose flour, eggs, onions, potatoes, vegetable oil
Posted in cold & hot sandwiches | No Comments »
