Recipes Tagged ‘rum’


Monday, May 24th, 2010 | No Comments

preparation: 10 min | difficulty:

© 2010 Tony El Batal

serving portion: 1 glass


  • 12 Mint Leaves

  • 15ml freshly squeezed lime juice

  • 2 teaspoon sugar

  • cubed ice

  • 50ml rum

  • 60ml of soda water


  1. Place the mint leaves into a long mojito glass and muddle to release the flavour.

  2. Pour over the lime juice, sugar and fill half of the glass with ice; Stir until the sugar is dissolved.

  3. Fill the glass with the ice and add the rum, soda and with a teaspoon distribute the mint.

  4. Garnish with mint spring or lemon slice.


  • My beloved husband

galette des rois

Wednesday, January 6th, 2010 | No Comments

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

© 2010 Tony El Batal

serving portion: 8 persons


  • 2 rolls of puff pastry (pâte feuilleté)

  • 125g butter

  • 125g powdered sugar

  • 125g dark chocolate, cut in pieces

  • 125g powdered almond

  • 2 eggs

  • 1 Tbsp rum

  • 2 tsp of almond extract


  1. Melt chocolate and butter in a saucepan over low heat.

  2. Meanwhile, beat eggs and sugar, whisk until mixture is smooth; Add it to the butter-chocolate mixture; When the mixture is cool, add the almond powder, rum and almond extract.

  3. Put the 1st pastry roll in an oven tray, spread over it the marzipan chocolate mixture, making sure to leave a 1.5 cm of dough around the border.

  4. Place the coin somewhere toward the edge of the marzipan mixture to decrease the possibility of finding it, then spread the 2nd roll pastry by welding the edges well.

  5. Spread beaten egg yolk on the cake with a brush (to make the surface brownish when cooked) and draw the spirals (below illustration).

  6. Sprinkle lightly with icing sugar to make the galette shine and bake for 30 minutes in a hot oven (180 °C).


  1. The person cutting the galettes should be the last one to choose his portion since he might know where the coin is.

  2. The winner should put a carton crown on his/her head.