Delicious and easy Oriental desserts recipe - Baked Othmaliye with Semolina Cream.
Ingredients
2 cups milk or 500 ml
½ cup semolina or 80 g
1 tin NESTLÉ® Cream or 170 g
400 g othmaliye dough, readymade, cut into short strips
½ cup ghee or 125 ml, melted
For the sugar syrup:
2 cups sugar or 400 g
1 cup water or 250 ml
1 tablespoon lemon juice
1 tablespoon rose water
1 tablespoon blossom water
Preparation
In a medium saucepan, combine milk liquid, semolina and NESTLÉ® Cream . Stir constantly to boil. Simmer to thicken and set aside.
Meanwhile, cover the bottom of 23x28cm baking tin with the half quantity of the othmaliye dough and press firmly then pour half of the melted ghee all over.
Pour the prepared cream mixture evenly all over the othmaliye in the baking tin and place the remaining half of the othmaliye dough over the prepared cream mixture in the tray and press gently. Pour the remaining melted ghee all over the top.
Bake in a 200˚C preheated oven for 40 minutes or until top is golden brown in color. Remove from the oven and pour the cooled syrup all over.
Set aside to cool into a room temperature then serve.
To prepare the sugar syrup: Add sugar, water and lemon to a saucepan. Bring to boil and simmer for 1-2 minutes. Remove from heat and stir in rosewater and blossom water.
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Baked Othmaliye with Semolina Cream Recipe
Blueberry slice cake recipe
Chef has been really busy in the kitchen baking some tasty sweet treats recently, starting with this delicious blueberry slice recipe get ready for plenty of tasty bakes to be updated on This Blog very soon.
This blueberry slice recipe is gluten free, egg free and vegan.
Chef uses light brown muscovado sugar which gives the blueberry slice a lovely golden flavour and colour.
It is a really simple cake to bake and it tastes wonderful.
These blueberry slice cakes are great to take as a treat along with a sandwich, cold pasta or other packed lunch and it is a wonderful cake to present at a party on a big plate all stacked together.
Ingredients for gluten free blueberry slice
1oz Cornmeal flour (fine polenta)
1oz Corn starch
1oz Ground almonds
4oz Light brown Muscovado sugar
4oz Vegan margarine
4 Tbsp Soya milk
1/2 Tbsp Vanilla essence
1 tsp Xanthan gum
1 tsp Baking powder
1/2 tsp Bicarbonate of soda
2 Tbsp Flax seeds
4 Tbsp Hot water
Pinch salt
Blueberry conserve
Powdered sugar
See how springy the cake is?
Look at the golden colour and soft spongy texture.
How to make an eggless blueberry slice
Grind the flax seeds to a powder then add the 4 tablespoons of hot water and mix well.
Add margarine and stir a few times to slightly bring together.
Add the flax seed mixture and vanilla, mix well.
Grease and flour a flapjack/swiss roll tin.
Drop spoonfuls of the gluten free cake mixture all over the cake tin - this will helps when spreading the thick cake batter.
Spread evenly, place a metal spoon into a cup of hot water to help the spreading process. Place into a hot oven at gas mark 7 for 20-25 minutes.
Once the cake has cooled a little slice away all of the edges.
Cut the cake into squares.
Slice each across the middle. Spread the bottom half with blueberry conserve. Place the top on then cut cut all of the squares in half to form slices.
Dust with powdered sugar.
Enjoy Chef Jeenas gluten free eggless blueberry slice cake recipe.
Vegan lentil quiche recipe
Chef Jeenas vegan lentil quiche recipe does not contain eggs, milk, cream or even any vegan dairy alternatives such as vegan cheese or tofu.
This vegan recipe has a delicious red lentil filling that is seasoned with mild spices and fresh vegetables.
Also this is a gluten free quiche recipe as the pastry Chef used is gluten free buckwheat pastry, wholewheat pastry can be used instead.
Buckwheat pastry gives the lentil quiche an extra earthy flavour and a wholesome rustic crunch. See Chefs buckwheat pastry recipe that uses vegan margarine, oil can be used instead for the pastry if desired.
Once you sink your teeth into Chefs amazing vegan lentil quiche you will want another piece straight away as it is very tasty.
1 Onion (diced)
1 Red pepper (diced)
1/4 Cup frozen peas
1 Large tsp garlic paste
1/4 tsp Ginger powder
1 tsp Coriander powder
1 tsp Cumin powder
3/4 tsp Turmeric
Pinch dried coriander leaves (dried works best for this recipe)
Salt to taste
Picture of dried red lentils weighed on scales.
Place into a large pan of boiling water and simmer until cooked approximately 30 minutes.
Drain and leave to the side for later in the recipe.
Do not brown the onions, cook until the onions start to soften then add the red peppers.
Roll out the buckwheat pastry.
Place the pastry into the square tin, if it breaks just mould the pastry back together using your fingers.
Carefully slice around the edge with a knife to make the edges even.
Bake in a hot oven at gas mark 9 for 10 minutes, remove straight from the oven.
Add salt to taste and mix well.
Place in a hot oven at gas mark 7 for 20-30 minutes.
Place onto a cooling rack.
Enjoy Chef Jeenas vegan quiche recipe hot or cold.
