Latest Posts by mirnr - Page 2
Social Distancing Eats: Veggie Byrek
After buying a pack of phyllo dough for our baked feta, I whipped up some impromptu byrek with the remaining phyllo sheets. It was my first time making byrek (I’ve done phyllo triangles and spiral rolls), so I was keep my fingers crossed that I wouldn’t mess it up. Read more for the recipe!
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The big-headed African mole-rat, (Tachyoryctes macrocephalus), also known as the giant root-rat, Ethiopian African mole-rat, or giant mole-rat is not related to those other mole rats little b. it is more like a prairie dog popping up to eat it green around its tunnel. when it eats all the plants around its tunnel it blocks the opening from inside and digs to a new place to feed.
M'hanncha (Snake Cake)
In Morocco every meal is a special occasion, and almond-paste sweets are always part of the menu. M'hanncha (snake) is made from rolled phyllo pastry coiled to look like a serpent. The orange-flower water and cinnamon flavorings are very North African, revealing the Persian influences in the region.
INGREDIENTS
3 cups almonds
¾ cup confectioners’ sugar
½ teaspoon ground cinnamon
¼ teaspoon ground cardamom
¾ cup (1 ½ sticks) unsalted butter, melted
2 egg yolks, beaten
1 tablespoon orange-flower water
1 tablespoon orange juice
1 tablespoon grated orange zest
1 teaspoon vanilla extract
12 (12- by 17-inch) sheets phyllo dough
¾ cup (1 ½ sticks) unsalted butter, melted
2 egg yolks, beaten
1 tablespoon water
½ teaspoon cinnamon
¼ cup confectioners’ sugar
4 teaspoons ground cinnamon
¼ cup sliced almonds
PREPARATION
Combine the almonds, confectioners’ sugar, cinnamon, and cardamom in a food processor or blender and pulse to grind into a coarse meal. Add the butter and egg yolks and pulse until blended. Scrape the paste into a bowl, and stir in the orange-flower water, orange juice, orange zest, and vanilla. Divide the paste into 12 balls, and refrigerate for 30 minutes.
Set the balls on a work surface dusted with confectioners’ sugar. Roll each one into a 3 ½-inch-long log. Refrigerate for 30 minutes.
Preheat the oven to 350°F. Butter a large baking sheet. Dust a work surface with confectioners’ sugar. Place a sheet of phyllo pastry on the sugared work surface, and fold it in thirds to form a 4- by 17-inch rectangle. Brush the sheet with melted butter. Add another folded phyllo sheet, brush with butter, and repeat, until you have four buttered sheets.
Set four orange-almond paste logs in a row down one long end of the phyllo, and roll the pastry up over them into a cylinder. Fold over the ends and brush on some melted butter to seal the seams. Shape the cylinder into a small, tight coil and place on the baking sheet, seam side down.
Repeat to prepare two more phyllo rolls. Add each to the end of the coil on the baking sheet, forming a large coil.
Combine the egg yolks, water, and cinnamon. Brush the mixture over the top of the cake.
Bake for 15 to 20 minutes, or until golden. Remove the cake from the oven, and let cool on the baking sheet.
Stir together the confectioners’ sugar and cinnamon. Sprinkle on the cake, and top with sliced almonds.
Variations:Date-Lime Snake Cake
For the paste, reduce the almonds to 1 ½ cups, add 1 ½ cups chopped dates, and replace the orange juice and zest with lime juice and zest. Individual Snake Cakes
Cut the folded phyllo sheets into 4- by 10-inch pieces, and stack and butter as directed. Place one almond paste log on top of each stack, roll into a cylinder, and shape into a small coil. Walnut-Lemon Snake Cake
For the paste, replace the almonds with walnuts, replace the orange juice and zest with lemon juice and zest, and add ¼ teaspoon ground cardamom.
🇮🇹 Coni di pasta fillo
🇬🇧 Phyllo pastry cones
Greek baklava rolls recipe (Saragli)
Greek baklava rolls recipe (Saragli)
Greek baklava rolls (saragli) made to perfection! An amazing combination of crispy golden phyllo wrapped around flavourful nutty filling, bathed in syrup with the aromas of lemon cinnamon and clove. Simply irrestitable! Saragli is actually a rolled version of the traditional baklava, which is very commonly served in Thessaloniki. It is rather simple to make and one of my personal favourites! So…
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FILIPINO RICE CAKES
*gluten free, vegan, no oven, quick, soft and fluffy*
These rice cakes are called Puto and are very popular everyday breakfast cakes in Asia. They take 5 minutes to mix the batter and 10 minutes to steam them.
2/3 cup (100 g) rice flour (non glutinous)
3,5 (100 ml) oz coconut milk
2 tbsp oil
2 tbsp sugar
1 tsp Baking powder
1/2 tsp vanilla extract (optional)
Heat a pot with water for steaming.
Mix flour, milk, sugar and baking powder. Add oil. If you want yellow puto, add 1/4 tsp turmeric powder, if you want brown puto, add 1,5 tbsp cocoa powder and 1 more tbsp of sugar. If you use brown sugar, the cakes will be slightly "tanned". You can divide the batter and make some white, some yellow cakes. If you use coconut oil, they will smell like coconut even more.
Be very careful with hot steam. Place a steaming rack in a pot with boiling water, put cupcakes mold on the rack, pour the batter into each mold a little lower than the brim. Cover with lid and steam for 10 minutes. If the water boils intensively in the pot, the cakes will rise and open up like a flower, as in the first picture. If the water boils not intensively, they will rise a little like in the last picture.
The steam may condense under the lid and drop down. If you don't like it, wrap the lid in a cotton kitchen towel.
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°˖✧◝(⁰▿⁰)◜✧˖°
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Vegan frozen yogurt bars🥥🌱!
They're super delicious, easy to make, and guilt-free💕
Ingredients:
☆ 7 oz. Graham crackers (make sure they are vegan! I used Nabisco!)
☆ 1/2 heaping cup oats
☆ 1/2 cup melted coconut oil
☆ 1 1/2 cups non-dairy yogurt (I used coconut milk yogurt, I suggest that for this recipe if possible!)
☆ Raspberries, blueberries, and lavender flowers to taste. (You can use whatever smaller fruits you'd like and any edible flowers! You may also omit flowers.)
☆ 1 tbsp agave syrup
Instructions:
1) Crush the Graham crackers and oats in a ziploc bag together until a fine flour-like powder (you can use a rolling pin, make sure you bag is tightly sealed!). Once crushed combine the flour mixture with your melted coconut oil in a medium bowl and mix until well saturated. Then pack this tightly and evenly in a shallow baking pan lined with parchment paper or oiled with vegetable oil. Put it in the freezer to solidify as you work on the next step(at least 5 mins).
2) Combine the yogurt and agave syrup together in a bowl. Set aside and wash your fruit and drain so they are still damp but not drenched.
3) Take the base out of the freezer and pour your yogurt mix onto the base evenly and gently spread with a baking spatula. Once evenly distributed, place your fruits on top of the yogurt gently and to your desire. Then sprinkle the lavender or other edible flower for added taste and beauty!
4) Place in the freezer for about 3 hours.
5) Once frozen, you can cut them into bars and I suggest letting them sit for 3-5 minutes out of the freezer to soften a bit before consumption. Enjoy!
🌻🌕🔮Keely Kitsune🔮🌕🌻
Mexican-Style Flour Tortillas Recipe
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Is this how you roll?
DIY cutlery pouch
If you have a habit of eating a lot of takeout, you might be using a lot of disposable cutlery. One way to cut down on your waste production is to bring your own. Check out this tutorial on how to make your own cutlery holder pouch by Connie and Luna.
Once you have a pouch, it's much easier to keep a fork and spoon or a pair of chopsticks in your bag.
You could easily make these out of scrap fabric or an old tea towel. Just make sure to pick a fabric that's easy to wash!
Vegan Okonomiyaki
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Strawberry chiffon cake
The recipe is from @orchidsnsweettea_ but I swapped the flour and tweaked it a little. Dry ingredients: - 60g millet flour - 2g baking powder - 1g salt - 1g baking soda - 37.5g sugar Wet ingredients: - ¼ cups milk of choice+ 1 tsp vinegar mixed and set aside - 2 Tbsp olive oil - 1 tsp vanilla extract Method: Combine and beat all wet ingredients. Mix dry ingredients together and then add it into the bowl with wet ingredients, fold in.
Bake at 170⁰C for 30m. Let it cool and frost. Add strawberries between layers of whipped cream. Sprinkle desiccated coconut on the sides and powdered sugar on top
This makes exactly one 4" cake.
Creamy Vegan Strawberry Ice Cream
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Is this how you roll?