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The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Kunafa Bil-Jibn Recipe. Enjoy preparing traditional middle eastern desserts and learn how to make Kunafa Bil-Jibn.  
 
Preparation time : 4 hours
Cooking time : 35 minutes

Ingredients

1½ kg akawi cheese, cut into thin slices
1½ cups plain flour or 210 g
1½ cups fine semolina or 240 g
1 cup ghee or 210 g, softened
1 tin NESTLÉ® Sweetened Condensed Milk or 397 g
1 tablespoon blossom water
3 cups sugar syrup

Preparation

Soak cheese in room temperature water for 4 hours to remove the salt (change water every 1 hour). Drain and wrap the cheese in kitchen towel for 1hour to absorb any remaining water.

In a bowl, mix plain flour, fine semolina and ghee (reserve 2 tablespoons of ghee) then add NESTLÉ® Sweetened Condensed Milk and blossom water.

Pour this dough in an oven tray until it is 4 cm thick and put in a 150°C preheated oven for 20 minutes or until the dough is dry (stir the dough with a spoon every 5-6 minutes to be crumble).

Remove the dough from the oven and set aside to cool to a room temperature.

Blend the dough in a blender until its smooth then sift using a rough sieve.

Grease with the remaining ghee a 30cm round oven non-stick shallow tray. Sprinkle the mixture over and press well to flatten evenly all over the tray. Bake in a 200°C preheated oven (downside heat) for 12-15 minutes with turning the tray from time to time to all sides until all sides become golden brown in color. Remove and set aside.

Meanwhile place the cheese in a bowl over boiling water until cheese is melted (discard any extra water as it appears using kitchen tissues paper).

Pour the melted cheese to flatten evenly all over the cooked kunafa dough.

Keep it to rest for 10 minutes. Loosen the edges of the kunafa using a knife before turning it over into a suitable dish.

Pour 1 cup syrup over the kunafa. Slice and serve it hot with the remaining sugar syrup aside.

Serving tips : Garnish with pistachio and serve with kunafa kaak.

More Dessert Recipes:

Knafeh
Knafeh Dough
Baklava with honey syrup
Pistachio Hazelnut Baklava
Baklava Cups 
Caramel Date Fingers

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The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Baklava Cups Recipe.  Enjoy Tasty Middle Eastern Desserts and learn how to make Baklava Cups.

Cook Time: 20 min | Level: Easy | Yield: 30 pieces

Ingredients

1/2 cup pistachios
1/2 cup walnuts
1/2 cup almonds
1 lemon, zested
1/4 cup, plus 3 tablespoons sugar
2 tablespoons butter, melted
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 teaspoon vanilla extract
2 boxes mini filo shells, 15 shells each
1/2 cup water 1/4 cup honey

Special equipment: 2 (12-cup) mini cupcake pans, food processor

Directions

Preheat oven to 350 degrees F.

Arrange the pistachios, walnuts, and almonds on a baking sheet and toast in the oven until golden and fragrant, about 8 minutes. Let nuts cool slightly and add to a food processor along with the lemon zest, 3 tablespoons of sugar, butter, cinnamon, salt, and vanilla and pulse to combine.

Place mini fillo shells in wells of 2 mini cupcake pans. Add 1 teaspoon of the nut mixture into each shell. Bake until filling is hot, about 10 minutes.

Meanwhile, in a small saucepan over medium heat add the water, 1/4 cup sugar and honey and bring to a boil. Reduce heat to a simmer and cook until reduced and slightly thickened, 8 to 10 minutes. Pour 1 teaspoon syrup into each cup and allow it to soak in, then repeat with another teaspoon. Refrigerate at least 5 hours, or overnight.

Recipe courtesy Sunny Anderson, 2009
Show: Cooking for Real - Episode: Opa!

More Dessert Recipes:

Simple Baklava
Pistachio Hazelnut Baklava
Easy Baklava
Greek Baklava
Pistachio Baklawa
How to make best Algerian baklava

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The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Simple Baklava Recipe.  Enjoy Tasty Middle Eastern Desserts and learn how to make Simple Baklava.   

Cook Time: 25 min | Level: Intermediate | Yield: 24 baklava pieces

Ingredients

1/2 cup almonds
1/2 cup walnuts
1/4 cup chopped dried apricots
1/4 cup plain bread crumbs
2 tablespoons sugar
1 1/2 teaspoons ground cinnamon
1/4 teaspoon ground cloves
Pinch of salt
1 stick butter, melted, divided
3 tablespoons honey
12 sheets phyllo dough

Directions

Special equipment: 2 mini-muffin tins

Preheat the oven to 350 degrees F.

Place the almonds, walnuts, apricots, bread crumbs, sugar, cinnamon, ground cloves, and salt in a food processor. Run the machine until the mixture is very finely chopped. Transfer the mixture to a small bowl. Add 2 tablespoons of the melted butter and the honey and stir to combine.

On a dry work surface place 1 sheet of phyllo. Using a pastry brush and the remaining melted butter, lightly cover the entire sheet of phyllo with melted butter. Cover the first sheet with a second sheet of phyllo and brush with melted butter. Continue until there is a stack of 6 sheets of phyllo. Cut the stacked phyllo rectangle into 12 equal pieces (Cut lengthwise into 4 pieces and widthwise into 3 pieces.)

Gently press each cut piece of phyllo into the mini-muffin tin cups. Press 1 tablespoon of the nut mixture into each of the phyllo cups. Gather the ends of each of the phyllo squares and twist to make a sachet shape. Continue shaping the remaining sachets in the other mini-muffin tin. Bake until the edges of the phyllo are golden, about 20 to 25 minutes. When cool enough to handle, remove the baklava sachets and transfer to a serving plate.

Recipe courtesy Giada De Laurentiis
Show: Everyday Italian - Episode: Greek Fusion

More Dessert Recipes:

Pistachio Hazelnut Baklava
Easy Baklava
Greek Baklava
Pistachio Baklawa
How to make best Algerian baklava
Baklava Recipe

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The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Baba ghanoush Recipe.  Enjoy tasty Lebanese recipes and learn how to make Baba ghanoush.



Make this delicious, exotic dip a part of your Springtime barbecue feast.

Makes 2 1/2 cups

Ingredients

1kg eggplant
1/2 cup plain Greek-style yoghurt
2 tablespoons lemon juice
2 tablespoons tahini
1 garlic clove, crushed
1/4 teaspoon sea salt
Chopped fresh parsley and olive oil, to serve

Method

1. Heat a barbecue plate on high. Reduce heat to low. Cook eggplant, turning occasionally, for 45 minutes or until browned all over and tender. Transfer to a plate. Cover with foil. Stand for 10 minutes or until cool enough to handle.

2. Remove and discard skin from eggplant. Roughly chop flesh. Cool completely.

3. Place eggplant flesh, yoghurt, lemon juice, tahini, garlic and salt in a bowl. Stir to combine. Serve with parsley and oil.

Notes
For a smoother texture, mash eggplant.
Make the most of summer entertaining with pasta salad recipes, potato salads, barbecue recipes and fish & seafood recipes.

Source
Super Food Ideas - November 2010, Page 74
Recipe by Emma Braz

More Arabic Food Recipes:

Spicy Lebanese lamb tart
Lebanese-Style Red Lentil Soup
Lebanese Chicken and Potatoes
Lebanese Chicken Skewers
Lebanese Chicken Marinade
Shish Barak with Yoghurt 

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The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Umm Ali Recipe. Enjoy Egyptian Desserts and learn how to make Umm Ali. It's Cheep, easy!

Preparation time :     15 minutes
Cooking time :     20 minutes
Serves: 10 persons

Ingredients

8 pieces croissant or 600 g, medium size, cut into small pieces
3 tablespoons raisins
3 tablespoons desiccated coconut
3 tablespoons flaked almonds, toasted
3 tablespoons pistachio nuts, cracked
1 tin NESTLÉ® Sweetened Condensed Milk or 397 g
1 teaspoon vanilla essence
4 cups water or 1 liter
1 cup liquid cream or 250 ml, whipped

Preparation

Combine croissant pieces, raisins, coconut, almonds and pistachio in a baking dish.

Place NESTLÉ® Sweetened Condensed Milk , vanilla and water in a large saucepan and bring to boil then remove from heat and pour immediately over the croissant mixture in the baking dish and set them aside for 5 minutes or until croissants absorb the maximum of the liquid.

Place whipped cream in a piping bag and pipe the cream over the prepared mixture in the baking dish.

Place the baking dish in a preheated oven at 200°C using the grill part of the oven and grill for 5 minutes or until the cream topping is golden color. Serve it immediately.


More Dessert Recipes:

Pistachio Dates Truffles
Almond Sesame Balls
Baklava with honey syrup
Fried Qatayef Bil-Kishta
Qatayef Asafiri Bil-Kishta
Kunafa 

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The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Baklava with honey syrup Recipe. Enjoy Middle Eastern Desserts and learn how to make Baklava with honey syrup.

Ingredients (serves 8)

3/4 cup sesame seeds
4 cups (400g) walnuts, finely chopped
1/4 cup ground cinnamon
8 sheets filo pastry
100g butter, melted

Honey syrup
1 small lemon
2 cups white sugar
1/2 cup honey
1 cinnamon stick
6 whole cloves

Method

1. Preheat oven to 200°C. Lightly grease a shallow baking tray.

2. Place sesame seeds in a small, non-stick frying pan over medium heat. Cook, shaking pan gently, for 3 to 5 minutes or until golden and toasted. Transfer to a bowl. Add walnuts and cinnamon. Mix well.

3. Brush 1 pastry sheet with butter. Fold in half crossways to form a rectangle.

4. Sprinkle 1/4 cup walnut mixture evenly over pastry. Starting from one long end, roll up into a log. Brush with butter. Place on baking tray. Repeat with remaining pastry, butter and walnut mixture. Bake baklava for 10 to 12 minutes or until golden. Allow to cool on baking tray.

5. Make honey syrup: Peel 1 large strip rind from lemon. Remove the pith. Juice half the lemon. Place lemon rind, lemon juice, sugar, honey, cinnamon stick, cloves and 2 cups water in a small saucepan over medium heat. Cook, stirring often, for 5 minutes or until sugar has dissolved. Increase heat to high and bring to the boil. Reduce heat to medium-low and simmer gently for 10 minutes or until honey syrup thickens slightly.
6. Pour hot honey syrup over cold baklava. Stand for 30 minutes or until baklava has absorbed syrup. Cut each baklava diagonally into 3 pieces. Serve.

Source
Super Food Ideas - November 2005, Page 46
Recipe by Yianni Sourris

More Dessert Recipes:

Greek Baklava
Pistachio Baklawa
How to make best Algerian baklava
Baklava Recipe
Knafeh
Knafeh Dough  

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The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Spinach, walnut & feta parcels Recipe. Enjoy best Christmas cooking recipes and learn how to make Spinach, walnut & feta parcels.

A Middle Eastern-inspired filo parcel that makes a great alternative to the traditional festive starter.

Easy
Serves 6
Prep 25 mins
Cook 25 mins
Vegetarian

Ingredients

400g spinach , washed
butter
½ tsp cinnamon
1 ½ tsp cumin seeds , toasted
200g feta cheese , crumbled
50g walnuts , chopped
1 egg , beaten
9 sheets filo pastry
200ml Greek yogurt
½ garlic clove , crushed
baby salad leaves , to serve
pomegranate molasses , to serve (optional)

Method

1. Heat the oven to 190C/fan 170C/gas 5. Wilt the spinach in a little butter, then cool, squeeze out any water and chop. Put in a bowl with the cinnamon, 1 tsp of the cumin, feta and walnuts and season really well.

2. Melt 50g butter in a small pan. Cut the filo sheets in half so you have 18 squareish pieces. Butter 3 sheets on both sides, then lay on top of each other with each one at an angle to make a rough star shape. Put 1⁄6 of the filling in the middle. Bring up the sides and gather together at the top, squeeze or twist to seal firmly. Repeat with the other 5.

3. Bake for 20-25 minutes until golden and crisp. Mix the yogurt and garlic with the other ½ tsp cumin seeds. Serve with a dollop of yogurt and a few salad leaves. Drizzle over a little pomegranate molasses to finish, if you like.

Nutrition per serving
364 kcalories, protein 14.5g, carbohydrate 20.1g, fat 25.6 g, saturated fat 11.9g, fibre 2.4g, salt 1.61 g

Recipe from olive magazine, December 2010.

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Moroccan beef triangles
Sfiha Recipe
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Spinach and feta fatayer 

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The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Middle Eastern roast turkey Recipe. Enjoy best Christmas cooking recipes and learn how to make Middle Eastern roast turkey.

Spice up the festive table with this smart alternative to traditional roast turkey

Easy
Serves 8-10
Prep 30 mins
Cook 4 hrs 30 mins

Ingredients

1 oven-ready turkey , about 6kg
125g butter
1 lemon , zested and halved
2 large onions , peeled, 1 halved and 1 thickly sliced
2 bay leaves
2 tsp of a mix of ground cinnamon , ground cumin and sweet paprika
1 sprig thyme , leaves pulled off and finely chopped
½ tbsp pomegranate molasses (optional)
1 orange , zested and halved
olive oil
2 cinnamon sticks
2 glasses white wine

For the Gravy
1 tbsp flour
200ml white wine or red wine
600ml chicken stock
pinch each of ground cinnamon , ground cumin and sweet paprika
squeeze of orange juice

Method

1. Heat the oven to 180C/fan 160C/gas 4.Mix the butter with the lemon and season well. Gently push your fingers under the turkey's skin, starting from the neck end of the bird, easing the skin away from the flesh over both the breast and tops of the drumsticks - you'll have to slide your whole hand in to reach this far. Spread the lemon butter under the skin, pushing it as far in as you can, then smooth the skin back into place. Put the onion halves and bay leaves in the turkey cavity.

2. Mix the spices and thyme with the pomegranate molasses, if using, orange zest and enough oil to make a brushable paste. Brush all over the turkey breast. Push the halved orange and cinnamon sticks into the turkey.

3. Arrange the sliced onion in the bottom of a large roasting tin to act as a trivet for the bird and pour in the wine. Sit the turkey on top and cover both the bird and tin completely with foil to make a tent. Cook the turkey for 40 minutes per kilo, basting once or twice.

4. Take out the turkey and turn up the oven to 220C/fan 200C/gas 7. Remove the foil and return to the oven for a further 30 minutes or until the skin is golden. To test if it is cooked, pierce the fattest part of the thigh with a skewer - the juices that run out should be clear and not pink; keep cooking if the juices are pink and check again after each 10 minutes. If you like your turkey meat almost falling off the bones, test by wiggling the leg - it should give slightly if the meat is ready to come away from the bones.

5. Rest the turkey, covered loosely with foil, for at least 30 minutes and up to an hour before serving.

6. To make the gravy, pour away any excess fat from the roasting tin but keep the onion slices - a fat separator will help with this. Set the tin over a medium heat, then sprinkle over the flour. Stir through and cook for 2 minutes, turning the onion over in the mixture to extract the flavour. Slowly stir in the wine, stock and juices and add a pinch of each spice and a squeeze of orange juice. Bring to a boil, scraping bits from the bottom, then simmer over a low heat for 15 minutes. Season and sieve into a jug. Serve with the turkey.

Nutrition Per Serving
851 kcalories, protein 105.1g, carbohydrate 14.7g, fat 41.7 g, saturated fat 15.7g, fibre 1.9g, salt 0.94 g

Recipe from olive magazine, December 2010. 

More Christmas Recipes...
Basic roast beef & vegetables
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The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Mum's Christmas pudding Recipe. Enjoy best Christmas cooking recipes and learn how to make Mum's Christmas pudding - the ideal last-minute option as it doesn't need to mature to taste really good

Easy
Makes 1 x 2L/3.5 pint and 1 x 1L/1.75 pint pudding

Prep time 10 mins
Cook 3 hrs 30 mins

Ingredients

450g white breadcrumbs
350g golden caster sugar
225g vegetarian suet
100g self-raising flour
50g almonds , roughly chopped
225g currants
225g sultanas
225g raisins
175g mixed peel
1 tsp each mixed spice , ground ginger and grated nutmeg
2 tsp bicarbonate of soda
2 eggs
2 tbsp treacle
zest and juice 1 lemon
zest and juice 1 orange

Method

1. Place all the ingredients, except the eggs, treacle and lemon and orange juice, into your largest bowl with 1 tsp salt, then mix. Add the remaining ingredients along with 700ml water, then mix to a consistency that drops off your spoon. Cover and leave in a cool place overnight. The mixture will become firm.

2. The next day, add enough water to bring the mix back to a dropping consistency, then spoon into greased pudding basins - we used a 2 litre and a 1 litre. Cover with pleated greaseproof paper and foil, and secure with string.

3. Lower the puddings into a saucepan with upturned saucers or scrunched-up bits of foil in the bottom (so the puds don't touch the bottom), then fill with boiling water from the kettle until it comes halfway up the sides of the bowl. Simmer the smaller pudding for 2-2½ hrs and the larger one for 3-3½ hrs. Cool, wrap well in foil and chill for up to 3 days.

Nutrition Per Serving
429 kcalories, protein 6g, carbohydrate 81g, fat 11 g, saturated fat 4g, fibre 2g, sugar 54g, salt 1.26 g

Recipe from Good Food magazine, January 2011.

More Christmas Desserts...
Black forest trifle
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Double-chocolate cupcakes recipe
Christmas cupcakes with chocolate brandy buttercream  

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The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Black forest trifle Recipe. Enjoy Christmas cooking recipes and learn how to make Black forest trifle.

Preparation Time 15 minutes

Ingredients (serves 10)

2 x 600ml ctns thickened cream
2 x 300g pkts Home Brand Chocolate Sponge Roll, cut into 3cm pieces
60ml (1/4 cup) cherry brandy or kirsch
600g bought chocolate custard
1kg cherries, stems removed, pitted
45g (1/4 cup) dry-roasted hazelnuts, coarsely chopped

Method

1. Use an electric beater to beat the cream in a bowl until soft peaks form.

2. Arrange one-third of the sponge over the base of a 3L (12-cup) capacity serving dish. Drizzle over 1 tablespoon of cherry brandy or kirsch. Pour over one-third of the custard. Top with one-quarter of the cherries and one-third of the cream. Repeat to make 2 more layers. Cover and place in the fridge for 6 hours or overnight to chill.

3. Top with remaining cherries and sprinkle over the hazelnuts.

Source
Good Taste - December 2009, Page 34
Recipe by Gemma Luongo

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Orange cupcakes recipe 

Save and share Black forest trifle recipe

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The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Summer berry trifle recipe. Enjoy Christmas desserts and learn how to make Summer berry trifle. It couldn't be easier to make!
 
Ingredients (serves 10)

1 x 85g pkt Aeroplane quick-set strawberry & raspberry jelly crystals
14 bought jam rollettes, cut into 1cm-thick slices
80ml (1/3 cup) apple juice or sweet sherry
2 x 250g punnets strawberries, washed, hulled, halved
2 x 150g punnets blueberries
500ml (2 cups) Pauls premium vanilla custard
250ml (1 cup) thickened cream, whipped

Method

1. Prepare the jelly following packet directions. Pour into a large container and place in the fridge for 1 hour or until set. Coarsely chop.

2. Place half the rollettes in the base of a 3L (12-cup) capacity serving bowl. Drizzle half the apple juice or sherry over the rollettes. Top with half the jelly and one-third of the combined strawberries and blueberries. Spoon over half the custard. Repeat with the remaining rollettes, apple juice or sherry, jelly and half the remaining strawberries and blueberries. Top with the remaining custard.

3. Spoon the cream over the trifle and top with the remaining strawberries and blueberries. Place in the fridge until required.

Source
Good Taste - December 2006, Page 56
Recipe by Michelle Southan


More Christmas Desserts Recipes
Frozen mango and lime cheesecake
Banana & chocolate cupcakes
Double-chocolate cupcakes recipe
Christmas cupcakes with chocolate brandy buttercream
Orange cupcakes recipe
Vanilla cupcakes recipe 

Save and share Summer berry trifle recipe

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The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Frozen mango and lime cheesecake Recipe. Enjoy Christmas cooking recipes and learn how to make Frozen mango and lime cheesecake . 

Ingredients (serves 8)

250g packet plain sweet biscuits (see note)
60g unsalted butter, melted
2 x 250g packets cream cheese, softened
3/4 cup caster sugar
1 teaspoon finely-grated lime rind
300ml thickened cream
425g can sliced mangoes, drained
3 passionfruit, halved

Method

1. Grease a 6cm-deep, 20cm round springform pan. Line base and side with baking paper. Place biscuits in food processor. Process until finely chopped. Add butter. Process until combined. Press biscuit mixture evenly over base of prepared pan. Place pan in fridge.

2. Using an electric mixer, beat cream cheese until smooth. Add sugar and lime rind. Beat for 2 minutes. Add cream. Beat for 5 minutes or until mixture is thick. Spoon into prepared pan.

3. Place mango in a food processor. Process until smooth. Fold mango through cream cheese mixture to create a marbled effect. Cover with plastic wrap. Place in the freezer overnight or until firm.

4. Remove cheesecake to a plate. Stand at room temperature for 15 minutes. Top with passionfruit pulp. Serve.

Notes
You will need half the packet of biscuits for this recipe.

Source
Super Food Ideas - December 2007, Page 90
Recipe by Kim Coverdale

More Christmas Recipes 
Banana & chocolate cupcakes
Double-chocolate cupcakes recipe
Christmas cupcakes with chocolate brandy buttercream
Orange cupcakes recipe
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The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Banana & chocolate cupcakes recipe. Enjoy Christmas Cupcake Recipes and learn how to make Banana & chocolate cupcakes.

Baking is a great way to spend a Saturday afternoon and these tasty treats are well worth the effort.

Preparation Time 20 minutes
Cooking Time 25 minutes

Ingredients (serves 16)

150g butter, at room temperature
155g (3/4 cup, firmly packed) brown sugar
1 tsp vanilla extract
2 eggs
2 ripe bananas, peeled, mashed
1 x 200g pkt good-quality dark chocolate, coarsely chopped
300g (2 cups) self-raising flour
60ml (1/4 cup) milk
White chocolate curls, to decorate

Chocolate frosting
1 x 200g pkt good-quality dark chocolate, coarsely chopped
125ml (1/2 cup) thickened cream

Method

1. Preheat oven to 180°C. Line sixteen 80ml (1/3-cup) capacity muffin pans with paper cases.

2. Use an electric beater to beat together the butter, sugar and vanilla in a medium bowl until pale and creamy. Add the eggs, 1 at a time, beating well after each addition until just combined. Add the banana and chocolate and stir until well combined. Use a large metal spoon to fold in the flour and milk until well combined. Spoon the mixture evenly among the prepared muffin pans and smooth the surfaces. Bake in oven for 25 minutes or until a skewer inserted into the centres comes out clean. Set aside to cool completely.

3. Meanwhile, to make the chocolate frosting, place the chocolate and cream in a heatproof bowl over a saucepan half-filled with simmering water (make sure the bowl doesn't touch the water). Use a metal spoon to stir occasionally until the chocolate melts and mixture is smooth. Set aside for 30 minutes to cool slightly. Cover with plastic wrap and place in the fridge for 2 hours or until almost firm. Use an electric beater to beat the chocolate mixture until pale and fluffy.

4. Use a round-bladed knife to spread the cupcakes evenly with frosting. Sprinkle with chocolate curls to serve.

Source
Good Taste - April 2006, Page 98
Recipe by Michelle Southan

More cupcake recipes...
Double-chocolate cupcakes recipe
Christmas cupcakes with chocolate brandy buttercream Orange cupcakes recipe  Vanilla cupcakes recipe 

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The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Double-chocolate cupcakes recipe. Enjoy Christmas Cupcake Recipes and learn how to make Double-chocolate cupcakes.

Makes 18

Ingredients

1 cup (250ml) thickened cream
450g good-quality dark chocolate
5 eggs
3/4 cup (165g) caster sugar
1 cup (150g) plain flour
1 tbs good-quality cocoa powder
1/2 tsp baking powder
Sugar flowers (optional), to decorate (see note)

Chocolate sauce
100g dark chocolate, broken into pieces
1/3 cup (80ml) thin cream

Method

1. Preheat the oven to 180°C (160°C fan-forced). Line an 18-hole patty pan with paper cases.

2. Stir cream and chocolate in a pan over low heat until smooth. Cool slightly.

3. Place eggs and sugar in bowl of an electric mixer, and beat on high until pale and doubled in volume. Slowly beat in chocolate mixture.

4. Sift in flour, cocoa and baking powder, then stir with a metal spoon to combine.

5. Divide mixture among cases. Bake for 15-20 minutes until a skewer inserted into the centre comes out clean. Cool slightly in pans, then remove cakes from cases.

6. Meanwhile, for sauce, place ingredients in a heatproof bowl over a pan of simmering water (don't let bowl touch water). Stir until chocolate has melted.

7. Remove from heat and stir until smooth.

8. Cool slightly. Serve cakes topped with sauce. Decorate with flowers if using.

Notes
* From kitchenware and cake shops.

Source
delicious. - September 2005, Page 94
Recipe by Valli Little

More cupcake recipes...
Christmas cupcakes with chocolate brandy buttercream
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The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Orange cupcakes recipe. Enjoy Christmas Cupcake Recipes and learn how to make Orange cupcakes.

Treat yourself and loved ones to these delightfully fluffy Christmas cupcakes with chocolate brandy buttercream.

Makes 12

Ingredients

125g butter, softened
3/4 cup (115g) caster sugar
2 teaspoons vanilla bean paste
2 eggs, at room temperature
1 1/2 cups (225g) self-raising flour
1/2 teaspoon ground cinnamon
1/3 cup (80ml) milk
Dried coconut flakes, to decorate
Chocolate brandy buttercream
125g butter, softened
1 1/2 cups (230g) icing sugar mixture
2 tablespoons cocoa powder, sifted
1 tablespoon brandy

Method

1. Preheat oven to 180°C. Line a 12-hole, 1/3 cup capacity muffin pan with paper cases.

2. Using an electric mixer, beat butter, sugar and vanilla together until light and fluffy. Add eggs, 1 at a time, beating until combined after each addition. Stir in flour, cinnamon and milk until smooth. Spoon the mixture into paper cases. Bake for 20-25 minutes or until a skewer inserted into 1 cake comes out clean. Stand in pan for 5 minutes then transfer to a wire rack to cool.

3. Make buttercream: Using an electric mixer, beat butter until light and fluffy. Gradually beat in icing sugar and cocoa until combined. Add brandy. Beat until combined. Spread (or pipe) buttercream onto cakes. Decorate with coconut. Serve.

Source
Taste.com.au - November 2010
Recipe by Kim Coverdale

Orange cupcakes recipe - Vanilla cupcakes recipe - Chocolate-Cherries Alaska Bomb Recipe - Chocolate Cherry Trifle Recipe

Save and share Christmas cupcakes with chocolate brandy buttercream

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The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Orange cupcakes recipe. Enjoy Christmas Cupcakes Recipes and learn how to make Orange cupcakes.

Makes 12

Ingredients

1 quantity classic cupcake recipe (see related recipes)
2 oranges, rind grated, juiced
2 1/2 cups pure icing sugar, sifted
1 orange, rind grated, juiced
12 Jaffa sweets

Method

1. Follow step 1 of classic cupcake recipe.

2. Follow step 2, reducing milk to 1/4 cup and adding orange rind and 1/2 cup of orange juice.

3. Bake cupcakes following step 3.

4. Make icing: Mix together icing sugar, orange rind and 1/4 cup of orange juice until smooth and well combined. Spoon over cupcakes. Top each with 1 Jaffa. Allow to set before serving.

Source
Super Food Ideas - March 2004, Page 76
Recipe by Dixie Elliott

Vanilla cupcakes recipe - Chocolate-Cherries Alaska Bomb Recipe - Chocolate Cherry Trifle Recipe - Baked cheesecake with passionfruit topping - Christmas Pudding Recipe

Save and share Orange cupcakes recipe

Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Vanilla cupcakes recipe. Enjoy Christmas Dessert Recipes and learn how to make Vanilla cupcakes.

Celebrate RSPCA's Cupcake Day tomorrow with these cute vanilla cupcakes. Thanks to a plethora of new products, exquisitely decorated homemade cakes are a cinch!

Makes 24

Ingredients

200g butter, softened
1 3/4 cups (370g) caster sugar
2 tsp vanilla bean paste
4 eggs
2 3/4 cups (405g) self-raising flour
1 cup (250ml) milk

Butter frosting
200g butter, softened
6 cups (900g) icing sugar mixture
1/2 cup (125ml) milk

Method

1. Preheat oven to 180°C. Line 24 1/3 cup (80ml) muffin pans with patty cases.

2. Cream the butter, sugar and vanilla bean paste with an electric mixer. Add the eggs, one at a time, and beat until just combined. Add the flour and milk in alternate batches and stir with a wooden spoon until just combined.

3. Spoon mixture evenly among the patty cases. Bake for 15-20 minutes or until cooked through. Remove from oven and transfer to a wire rack to cool completely.

4. For the frosting, use an electric mixer to beat the butter until very pale. Gradually add the icing sugar while beating. Add the milk and beat until well combined.

5. Divide frosting into small bowls and colour. Use a small palette knife or round-bladed knife to spread the icing.


Decorating tips:
Colour: Add colouring gradually until you've reached the desired shade. Paste colouring offers a greater variety of shades and a more intense hue than liquids. Butter that is very yellow will affect the colour; unsalted butter gives a paler base after beating.
Frosting: Ready-made fondant icing can be coloured by kneading in drops of liquid or paste colouring. Roll flat on a surface sprinkled with pure icing sugar and use a biscuit cutter to cut out circles. Secure with a dollop of jam.

Source
Notebook: - April 2008, Page 19
Recipe by Sarah Hobbs 

Chocolate-Cherries Alaska Bomb Recipe - Chocolate Cherry Trifle Recipe - Baked cheesecake with passionfruit topping - Christmas Pudding Recipe

Save and share Vanilla cupcakes recipe

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The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Chocolate-Cherries Alaska Bomb Recipe. Enjoy cooking Christmas Desserts and learn how to make Chocolate-Cherries Alaska Bomb.

Prep Time: 20 min
Level: Easy
Yield: 8 servings

Ingredients

2 pints cherry ice cream (recommended: Ben and Jerry's Cherry Garcia Ice Cream)
1 (8-inch) round chocolate chip walnut brownies
4 large egg whites
1/4 teaspoon cream of tartar
1/3 cup sugar
1/4 cup brandy

Directions

Line a small, round bottomed, 8-inch stainless steel bowl with plastic wrap, letting it hang over the sides. Spoon the ice cream into the prepared bowl, pressing it down as you go. Smooth the surface of the ice cream with a rubber spatula. Top the ice cream with the brownie round, bottom of the brownie side up. Bring the plastic wrap up and over the brownie, wrapping it all up tightly. Freeze for 4 hours or overnight until solid.

In a large mixing bowl, beat egg whites with an electric mixer until foamy. Add the cream of tartar and beat until soft peaks form. Gradually beat in the sugar until the meringue is stiff and glossy. Transfer the meringue to a large piping bag fitted with a large star tip.

Preheat oven to 450 degrees F.

Remove bomb from freezer, unwrap the bottom, and turn out onto a metal or other heatproof serving dish. Peel away the plastic wrap from the ice cream. Pipe stars of meringue all over the bomb, covering it completely and sealing it all the way to the edge of the dish.

Bake the bomb in the oven for 2 to 3 minutes until it begins to brown. Remove from the oven and gently pour the brandy all over the bomb. Ignite the brandy with a long kitchen match and let burn until the flame subsides.

When the flames die down, cut into wedges and serve immediately.

Chocolate Cherry Trifle Recipe - Baked cheesecake with passionfruit topping - Christmas Pudding Recipe

Save and share Chocolate-Cherries Alaska Bomb recipe

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The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Chocolate Cherry Trifle recipe. Enjoy Christmas Recipes and learn how to make Chocolate Cherry Trifle.

Cook Time: 15 min
Level: Intermediate
Yield: 16 servings

Special Equipment: Large wide trifle bowl

Ingredients

2 (approximately 12 ounces each) chocolate pound cakes
1/2 cup black cherry jam
1/2 cup cherry brandy
2 cups drained bottled sour cherries (recommended: Morello)

Custard:

4 ounces bittersweet chocolate, minimum 70 percent cocoa solids, chopped
1 1/3 cups plus 1 tablespoon milk
1 1/3 cups plus 1 tablespoon heavy cream
8 egg yolks
1/2 cup plus 1 tablespoon sugar
1/3 cup cocoa

Topping:

3 cups heavy cream
1-ounce bittersweet chocolate

Directions

Slice the chocolate pound cake and make jam sandwiches with the cherry jam, and layer the bottom of a large wide trifle bowl. Pour over the cherry brandy so that the cake soaks it up, and then top with the drained cherries. Cover with cling wrap and leave to macerate while you make the custard.

Melt the chocolate on low to medium heat in the microwave, checking after 2 minutes, though it will probably need 4 minutes. Or you can place it in a bowl over a pan of simmering water. Once the chocolate is melted, ser aside while you get on with the custard.

In a saucepan warm the milk and cream. Whisk the egg yolks, sugar, and cocoa in a large bowl. Pour the warm milk and cream into the bowl whisking it into the yolks and sugar mixture. Stir in the melted chocolate, scraping the sides well with a rubber spatula to get all of it in, and pour the custard back into the rinsed saucepan. Cook over a medium heat until the custard thickens, stirring all the time. Make sure it doesn't boil, as it will split and curdle. Keep a sink full of cold water so that if you get scared you can plunge the bottom of the custard pan into the cold water and

whisk like mad, which will avert possible crisis.

The custard will get darker as it cooks and the flecks of chocolate will melt once the custard has thickened. And you do need this thick, so don't panic so much that you stop cooking while it is still runny. Admittedly, it continues to thicken as it cools and also when it's chilling in the refrigerator. Once it is ready, pour into a bowl to cool and cover the top of the custard with cling wrap to prevent a skin from forming.

When the custard is cold, pour and spread it over the chocolate cake layer in the trifle bowl, and leave in the refrigerator to set, covered in cling wrap overnight.

When you are ready to decorate, softly whip the cream for the topping and spread it gently over the layer of custard. Grate the chocolate over the top.

Baked cheesecake with passionfruit topping - Christmas Pudding Recipe

Save and share Chocolate Cherry Trifle recipe

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