Khoshaf -Dried fruit Compote | ENERGY BOOSTER | ARABIC DESSERT | Ramadan Recipe |
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Khoshaf -Dried fruit Compote | ENERGY BOOSTER | ARABIC DESSERT
How to make an authentic Egyptian khoshaf which is a very popular starter at the Holy month of Ramadan.
No sugar, Orange juice, rose water, apricot juice added for flavor. This dried fruit compote reflects that tradition, but it also combines other highly nutritional dried fruits and nuts.
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Easy recipes video. Honey fruit compote recipe
Watch to learn some of the best recipes and food recipes on YouTube! We have easy dessert recipes and healthy snack recipes for everyone! Do you like dried fruit compote, berry compote and fresh fruit compote? Let's try out our honey fruit compote recipe with Brandi & Kiaili! Watch more of the best How to Make videos and learn to make recipes of all kinds: video recipes, sweets recipes for kids, easy kids' recipes and healthy kids' recipes. Watch more educational videos here
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Freiss - Lychee Berry Compote Recipe
Compote adalah minuman dessert sejak abad pertengahan, Chef Steby menyajikan buat Anda dengan memasukkan sirup Freiss yang segar. Yuk ikuti langkah-langkah pembuatannya
Rote Gruetze - Red Berry Fruit Compote - German Dessert
Rote Grütze is a typical speciality in northern Germany. From East Friesland to Bremen and Hamburg and up to Mecklenburg-Vorpommern – the dessert is tradition everywhere.
In a Schleswig-Holstein dictionary from the 17th century the first recipe for Rote Grütze can be found – “Roode Grütt”. At this time the cereal porridge was cooked in black currant juice and served with cream or milk.
Two centuries later, many different recipes were created, that contribute to the multitude of recipes that exist today.
However, the origin is not quite clear, because the Scandinavians also claim the Rote Grütze for themselves.
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Rice Pudding with Dried Fruit Compote | Cooksmart | Sanjeev Kapoor Khazana
Pudding make with rice and milk topped with fresh cut fruits.
RICE PUDDING WITH FRESH FRUITS
Ingredients
2 cups milk
2 tbsps rice flour mixed with ¼ cup lukewarm water till smooth
2 tbsps sugar
3-4 tbsps raspberry jam
3-4 tbsps chopped mixed fruits
Method
1. Heat milk in a pan. When it comes to a boil, add 3 tbsps rice flour paste and mix well. Cook till mixture thickens a little.
2. Add sugar and mix till sugar dissolves completely.
3. Cool and pour into thin long glasses.
4. Drizzle some raspberry jam on top and garnish with chopped mixed fruits of your choice and serve.
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Rose petals compote - perfect for cheeses, yogurt, sponge cakes and semifreddo
Flowers are one of our big passions. Many are edible and among these there are several kind of roses like the ones we have in the garden. In this video we show you how to pick, clean and cook the petals to prepare a jam that is perfect to pair with cheeses, add to yogurt and stuff sponge cakes.
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INGREDIENTS
300 gr of organic, non treated rose petals
300 gr of sugar
100 gr of water
ABOUT THIS CHANNEL
Ciao amici! We are Locanda Demetra, a small organic farm in Tuscany. We are an Italian family who love cooking, gardening and the healthy life of the countryside. We run a cooking school and a restaurant on the farm. We produce vegetables, fruit, wine and extra virgin olive oil.
In this channel we realize videos of cooking and gardening but also some vlog regarding the life in the farm. We would like to to share our passions with you.
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Blueberry Sauce Recipe Demonstration - Joyofbaking.com
Recipe here: Stephanie Jaworski of Joyofbaking.com demonstrates how to make Blueberry Sauce. When blueberries are in season and you've had your fill of eating them out of hand, try making this delicious homemade Blueberry Sauce. It's full of blueberries in a thick bluish purple sauce, and its tangy sweet flavor makes it an excellent accompaniment to pancakes, waffles, crepes, ice cream, stirred into plain yogurt, spread on your morning toast, or even as a filling or topping for cakes.
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How to make fruit sauce|multipurpose sauce|no excess sugar.by Huma
Ingredients
Fruits of your choice..❌bananas????
Strawberries 400gms
Apples 3
Kiwi 2 large
Blueberries handful
Granulated sugar 3tbsps or
Honey 4tbsp
Cooking time of sauce
20 to 30mins over med hi flame.
Occasional stirring is mandatory.
Can replace sugar with honey.
Keep the sauce refrigerated in an airtight jar.
Poached Pear Belle Helene - Vanilla-Poached Pears with Chocolate Sauce
Learn how to make a Poached Pear Belle Helene Recipe! Go to for the ingredient amounts, extra information, and many, many more video recipes! I hope you enjoy this easy Vanilla-Poached Pears with Chocolate Sauce!
Recipe SUPER Compote !!!! Prevention from coronavirus !!!
Indigents:
Dogrose Dried fruits (apples, dried apricots, pear)
Frozen berries (raspberries, blackberries, plums, etc.)
Fresh fruits or berries (apples, pear, plum, greed, cherry, etc.)
Any jam is possible for more if there are no berries
Rosehip is rich in vitamin C. Due to the high content of vitamin C, rosehip berries have an overwhelming effect on pathogenic bacteria, viruses. Drinking based on rose hips has an anti-inflammatory effect, promotes analgesia and suppression of heat.
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Lemon Curd
This easy homemade lemon curd needs only four ingredients and has all the tangy, sweet, bright and delicious flavor you could ever ask for! It's perfect in cakes, cupcakes, on scones, toast, mixed into whipped cream, and straight from the spoon!
Recipe:
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Chocolate Espresso Mousse Cakes with Mango Filling and Chocolate Mirror Glaze
Learn how to make layered cakes with chocolate biscuit, mango curd, exotic compote and chocolate espresso mousse.
Ingredients (for 5 cakes):
Mango Curd
Mango 120 g
Lime ½ pc
Sugar 20 g
Egg yolk 1 pc
Butter 30 g
Gelatin 8 g
Exotic Compote
Orange juice 100 ml
Lime ½ pc
Banana ½ pc
Mango 150 g
Gelatin 9 g
Chocolate Espresso Biscuit
Almond flour 70 g
Sugar powder 70 g
Egg 1 pc
Egg yolks 1 pc
Coffee 30 ml
Cocoa 10 g
Flour 60 g
Sugar 80 g
Egg proteins 140 g
Cardamom (optional) 1 tsp
Chocolate Espresso Mousse
Milk 100 ml
Coffee 100 ml
Egg yolks 2 pcs
Sugar 15 g
Chocolate 200 g
Cream 33%-35% 200 ml
Gelatin 8 g
Chocolate Glaze
Gelatin - 12 g
Cream 33% - 160 g
Sugar - 240 g
Water - 100 g
Glucose syrup - 80 g
Cocoa - 80 g
Preparation:
Mango Curd
Chop mango using blender, add sugar, egg yolk and lime juice. Mix everything together in blender. Soak gelatin in water. Pour the mixture in saucepan and heat until thickening (82C) stirring constantly. Add gelatin and butter. Mix well. Cool to room temperature. Fill in silicone mold to 2 cm. Freeze for nearly 8 hours.
Exotic Compote
Soak gelatin. Chop banana and mango finely. Mix them with orange juice and lime juice and bring to boil. Add gelatin. Pour it in such a form that compote layer depth is 1 cm. Keep in fridge until cake assembly.
Chocolate Espresso Biscuit
Whisk (mix well) 1 egg, 1 egg yolk, almond flour, sugar powder and coffee. Preheat the oven to 200-220 C. Add sifted flour and cocoa to this mixture, add cardamom for flavor. Whisk egg proteins and sugar. Mix everything carefully, put in oven tray and bake for nearly 5-10 min. Cool gradually (Do not put it in a cool place immediately after the oven). Use the parchment if you are not using silicone mold.
Chocolate Espresso Mousse
Soak gelatin. Beat egg yolks and sugar. Pour milk, strong coffee ad egg yolks in saucepan. Heat the mixture until thickening (82C). Add gelatin. Cool to room temperature. Whisk cream 33%. Mix with coffee cream.
If you use semi circle silicone mold, pour mousse 1 cm depth. Let it harden in fridge for 30 min. Put frozen mango curd semi circles on it. Pour mousse to the edge of mango circles.
Cut circles of compote using cooking steel ring (smaller in diameter than the silicone mold). Put them on mousse and fill the mold with mousse completely. Freeze for 8 hours.
Chocolate Glaze
Soak gelatin. Bring cream 33% to boil and keep hot. Mix water, sugar and sugar syrup. Bring the mixture to boil and simmer on medium heat for 2 min. Add boiled cream. Add cocoa, stir well and then add gelatin. You may also add golden candurin (glittering dye). Pour the glaze in cup to whisk it using blender. Try not to make bubbles. But if the bubbles were formed, use sieve. Cool the glaze to 36-40C. The glaze cools down slowly, so it’s better to cook it the day before and heat it in microwave. If you don’t have cooking thermometer, use chilled spoon to determine whether the glaze drains too quickly.
Cut circles of biscuit with cooking steel ring.
Get the frozen chocolate mousse with filling out. Put the frozen semi circles on lattice above oven tray or other stand. Pour chocolate glaze (with 36-40C temperature) on frozen mousse. Let the drops drain. Transfer mousse on biscuit circle.
Decorate with coffee bean. Defrost completely in fridge before eating.
Fresh Raspberry Sauce Recipe - How to Make Fresh Raspberry Coulis - Valentine's Day Special
Learn how to make a Fresh Raspberry Sauce Recipe! Visit for the ingredients, more information, and many, many more video recipes. I hope you enjoy this easy Fresh Raspberry Sauce Recipe!
Raspberry Lychee Individual Mousse Cakes with Rose Water – Ispahan Dessert Version
Double mousse cake with raspberry and lychee jelly inside and rose flavor.
Ingredients (for 6 cakes):
Lychee Jelly:
Gelatin 5 g
Lychee 80 g
Syrup (from canned lychee) 80 ml
Raspberry jelly:
Raspberry 80 g
Water 30 ml
Sugar 30
Lemon juice 1 tbsp
Gelatin 5 g
Joconde sponge cake:
Almond flour 120 g
Sugar powder 125 g
Eggs 150 g
Butter 25 g
Egg whites 110 g
Sugar 15 g
Wheat flour 30 g
Raspberry and lychee mousses:
Egg yolks 3 pcs
Milk 400 ml
Sugar 60 g
Raspberry puree 200 g
Sugar for raspberry puree 80 g
Lychee puree 200 g
Sugar for lychee puree 80 g
Cream 33% 400 ml
Gelatin 23 g
Rose water* – 4 tbsp
Preparation:
Lychee jelly:
Soak gelatin powder with water or lychee syrup and let it bloom. Cut lychee. In a saucepan, cook lychee and its syrup (if using canned lychee), or lychee, water and sugar, till it bubbles. Remove from heat. Add gelatine and stir. Transfer to a container (silicone mold). Keep in a freezer till you need it.
Raspberry jelly:
Soak gelatin. Blend the raspberries ( strain through a sieve if necessary). Put raspberry puree, water and sugar in saucepan. Heat until boiling, add gelatin and stir. Transfer to a container. Keep in a freezer till you need it.
Joconde sponge cake:
Preheat an oven to 180 C. Whisk almond flour, sugar powder and eggs for 5 min. Add melted butter and whisk. Whisk egg whites until soft peaks. Add sugar and whisk until medium peaks. Add sieved wheat flour and meringue. Stir gently and pour in baking mold. Bake in oven for nearly 10 min. Remove from oven and let it cool.
Raspberry mousse and lychee mousse:
Soak gelatin. Beat the egg yolks with sugar. Put them in saucepan. Add warm milk gradually. Cook stirring until thickening (82 C). Add gelatin. Pour half of custard in another saucepan. Blend raspberries with sugar and put them in one pan. Blend lychee with sugar and put them in another pan. Add 2 tbsp of rosewater in each saucepan. Blend custard mixture with raspberry, and then blend other one with lychee. Let them cool. Whisk cream 33%. Add half of whipped cream in raspberry custard mixture and stir well. Then add another half of wipped cream to lychee custard mixture and stir.
Cake assembly:
Cut the biscuit with round cutter smaller than your cooking rings and put it on the bottom of your mold or ring. Remove frozen lychee and raspberry jelly from silicone mold. Pour raspberry mousse and put lychee jelly, pour raspberry mousse again and let gelatin set in fridge for 15 min. Put another biscuit and frozen raspberry, pour lychee mousse. Keep in fridge for nearly 4-6 hours.
Mousse mixture should be liquid so it will be easy to pour. If it’s thickened, heat it a little.
If you’re using silicone molds instead of cooking rings, freeze cakes to remove them easily. Then keep cakes in fridge for a few hours before eating them.
* We used North American Herb & Spice Co., Essence of Pure Rose Petals, but I suppose you may also use rose syrup instead of sugar or rose cooking flavoring.
Panna Cotta
My vanilla bean panna cotta is a creamy and classic Italian dessert. Incredibly easy to make, it looks impressive and tastes delicious when topped with a flavorful berry sauce.
RECIPE:
The roasted strawberry topping is essentially a delicious jam that’s made in the oven. Roasting intensifies the strawberry flavor and creates a decadent syrup that is bursting with flavor.
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Rose and Rhubarb-ripple Cheesecake | Waitrose
Make the most of beautiful seasonal rhubarb with this delicious dessert. See the recipe here:
How to Make Vanilla Panna Cotta with Passion Fruit Sauce | Tesco Food
Try out this easy panna cotta recipe flavoured with lemon and vanilla and served with a tropical passion fruit sauce. This is great to make ahead for a dinner party dessert or as a sweet treat for a night in for two. For more dessert recipes, check out Tesco Real Food:
Rose Water and Cherry Compote: How It's Made
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Roses Feuilletées aux Pommes : La Recette Facile !
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Pour ma première vidéo, je vous présente une recette de roses feuilletées aux pommes. Donnez moi votre avis juste en dessous :
Ingrédients :
2 pommes rouges
1 pâte feuilletée
Cannelle
Confiture d'abricot
Dites moi si cette recette vous a plu dans les commentaires ! :) Je compte sur vous ! / Add a comment if you like this video :)
C'est gratuit alors : ABONNEZ - VOUS pour plus de recettes Rapides, simples et en plus bonnes pour la santé ! Une recette par semaine :) /
Subscribe on my channel to see healthy, good and simple recipes ! One video per week :)
INSTAGRAM : @Pastryandtravel - 13K followers
SNAPCHAT : pastryandtravel - ADD me to see how I make my recipe in real time / Ajoutez moi sur SNAPCHAT pour voir comment je fais mes recettes en live !
Musique :
Cold Funk - Funkorama par Kevin MacLeod est distribué sous la licence Creative Commons Attribution (
Source :
RECETTE DE LA TARTE AUX POMMES BOUQUET DE ROSE
ACCÉDEZ À TOUTES MES RECETTES:
⇩ SUIVEZ-MOI ⇩
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Pour 6 personnes
INGRÉDIENTS:
Pour la crème d'amande
- 40 g de beurre mou
- 40 g de sucre
- 40 g de poudre d'amande
- 1 oeuf
- 1 cc d'extrait de vanille
Pour la compote de pommes
- 2 pommes
- 20 g de sucre
- Vanille en poudre
- 60 g d'eau
Pour le sirop de citron
- 300 g de sucre
- 200 ml d’eau
- Le jus de 3 citrons
Pour le montage
- Une pâte feuilletée de qualité
- 1 pomme avec la crème d'amande
- 3 pommes rouges
- 3 pommes vertes
ÉTAPES:
Pour la crème d'amande
Mélangez le beurre mou, le sucre et la poudre d'amande à la Maryse (pour ne pas incorporer d'air). Finissez avec l'incorporation de l'oeuf et de l'extrait de vanille. Mettez en poche à douille. Garnissez le fond de pâte feuilleté préalablement préparé (18 cm de diamètre), ajoutez les morceaux de pommes et enfournez dans un four préchauffé à 170°C pour 15 minutes de cuisson.
Pour la compote de pomme
Cuisez tous les ingrédients à feux doux pendant une bonne dizaine de minutes. Mixez si vous voulez mais si les pommes sont bien compotées (cuites) ce n'est pas nécessaire. Garnissez le fond de tarte de cette compote toute en formant un dôme et réservez au frigo.
Pour le montage
Réalisez le sirop, faites bouillir tous les ingrédients et faites refroidir.
Coupez très finement (à la main ou avec une mandoline) des lamelles de pommes rouges et vertes. La finesse des lamelles en va de la réussite de cette tarte! Faites tremper les lamelles 20 minutes dans le sirop tempéré et égouttez les. Roules 6 lamelles par 6 lamelles afin de réaliser les rosaces. Si vos pommes sont mal égouttées, vous aurez du mal à bien les rouler. Alternez les rosaces rouges et vertes sur la tarte et enfournez à 170°C pour 15 minutes de cuisson. Faites refroidir et dégustez :)
Musique : Jordan Elgie
ROSE PETAL JAM RECIPE
Don't you just love making things out of flowers? The ephemeral loveliness of a flower can never truly be captured, but sometimes you can find little ways to preserve the best bits of summer. My rose petal jam is just that, and it's just what you'd expect eating flowers to be: sweet, delicate, tart, lightly floral and simply wonderful. I've worked on the recipe, which uses pesticide free wild (or cultivated) rose petals, for the last three summer (as wild roses are very abundant in Prince Edward Island) and I've got a near perfect recipe and process, and in today's video I'm sharing all of it with you! FULL RECIPE BELOW.
Make sure to subscribe to my channel for the latest tutorials:
And check out today's additional video tutorial on packaging your mason jar jellies and jams for gifting, sale, or to use as wedding favours:
Take my e-course “Drawing and Illustrations for Beginners”:
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Edible Plants of Atlantic Canada (A Field Guide):
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RECIPE:
Rose Petal Jam Recipe
2- 4 cups rose petals (fragrant red and pink roses work best)
2 cups sugar
1/2 cup lemon juice
4 cups sugar
6 cups water
(optional)
1/4 cup sugar
2 Tbsp powdered pectin
Gently wash the rose petals, watching for bugs, worms, sticks and leaves. Remove petals from the water and gently squeeze or pat to dry.
Place petals in a bowl with 2 cups of sugar and the lemon juice. With one hand, begin to massage the sugar and juice into the petals. You will see the petals start to wilt. They will release their perfume and colour and after a few minutes you should have a pink syrupy paste.
Next, combine water and 4 cups sugar in a pot. Place over med/high heat and stir until sugar dissolves. Bring to a boil and then add the rose petal mixture. Stir roses into the boiling water.
Optional Step: Combine 1/4 cup sugar and a spoonful of powdered fruit pectin in a small bowl. Whisk together or stir with a fork. Add the sugar and pectin to the roses by sprinkling it in slowly, while stirring constantly. (You want to avoid having clumps form).
Let the roses simmer over medium/high heat for about 30-40 minutes. The petals should start to sink and the mixture will thicken just slightly. If using a candy thermometer, cook jam until it reaches 110 C. At that point, remove from heat and pour into sterilized jars. To can, place in a boiling water-bath canner and process for 10 minutes.
Once processed, remove jams from canner. Let cool at room temperature. Check each jar to ensure that a seal has formed. Store at room temperature until jam is opened. Properly canned jams will last one full year in dry storage. Refrigerate once opened.
If you're not canning, let the jam cool, then cover and keep refrigerated. Jam should last 3-4 months in the fridge.
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Disclaimer: Shayda Campbell is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for individuals to earn fees by linking to Amazon.com and affiliated sites. The cost to you for these products is the same, but Shayda earns a small commission and that keeps the channel alive. Win win!
How to make Berry Compote
Today I show you how to make a
great berry compote.
Hope you enjoy!
Beth's Classic French Apple Tart | ENTERTAINING WITH BETH
#FrenchCuisine #CookingChannel
Learn how to make an impressive French Apple Tart that your friends and family will swear you bought at a fancy French bakery!
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How To Grow Lemons
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MORE GREAT APPLE RECIPES:
Elegant French Apple Tart
Apple Turn Overs
Apple Cider Pancakes
Apple Tarte Tatin
MORE EASY FRENCH DESSERTS
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For advice on Apples and their Sweetness (Pick ones in the sweetest spectrum for this recipe)
CLASSIC FRENCH APPLE TART
Serves 8
For Crust:
1 ¼ cups flour (150 g)
1 tbsp sugar (12 g)
¼ tsp salt (1.5 g)
1 stick cold unsalted butter, cubed (120 g)
1 egg yolk
2 tbsp ice water (30 ml)
For the compote:
3 gala apples, peeled, cored and cut into chunks
2 tbsp sugar (25 g)
¼ cup of apple juice (60 ml)
¼ cup of water (60 ml)
1/8 tsp of cinnamon (2 g)
zest of 1 lemon
For the topping:
2 gala apples, peeled, cored and sliced 1/8 thin
½ tsp of sugar (2 g)
2 tbsp apricot jam, heated until liquefied (30 ml)
juice of ½ a lemon
Method:
In a bowl of a food processor combine flour, salt and sugar and pulse until combined. And butter cubes a few at a time, pulsing quickly until dough resembles a coarse meal. Beat egg together with water. Add egg mixture, slowly, pulsing just until dough comes together. Turn out onto a floured surface and roll into a ball and then pat down into a disk. Wrap disk in plastic and refrigerate for 30 minutes (or pop in the freezer for 10)
Meanwhile, place apple chunks, sugar, juice, water cinnamon and zest in a heavy-bottomed sauce pan. Cover and bring to a boil and let cook for 10 mins.
Simmer uncovered until most of the liquid is evaporated. Mask apples into a paste with a fork. Allow to cool completely, it will thicken as it cools.
Roll out dough onto a floured surface and fit into a 9 tart pan. Spread a single layer of compote on the bottom, and place in freezer while you prep your apples.
Peel, core and slice apples very thin, about 1/8 thick. Place in bowl and squeeze with lemon juice to prevent browning.
Remove tart from the freezer. When placing the apples the idea is to create an escargot pattern. Starting from the outside and working your way into the center. Layer each apple, cut side down, one slightly overlapping the other, making your way all around the tart until you reach the center.
Bake at 400F (200 c) for 15 minutes and then reduce heat to 350F (175 c) and bake for 20 more minutes, or until golden brown. Then place under the broiler for 1-2 minutes just until the apples begin to get lightly charred.
Place the jam in the microwave and heat on high for 15 secs or until melted. Brush tart with jam to create a nice shine. Et voila!
Serve with vanilla ice cream or a dollop of homemade whipped cream.
HOMEMADE WHIPPED CREAM
Serves 8
Ingredients:
2 cups of heavy cream (480 ml)
2 tbsp powdered sugar (13 g)
1 tsp vanilla extract (5 ml)
Method:
Combine ingredients and whip until stiff peaks form.
ABOUT THIS CHANNEL
Hi! I'm Beth Le Manach and I believe food tastes better when shared. Subscribe to my channel, Entertaining with Beth, to learn holiday entertaining ideas, party planning tips and reliable weeknight meals that will become your new favorites! New Videos post every Saturday! SUBSCRIBE HERE!
Rose and Cardamom Panna cotta
Rose and Cardamom Panna cotta which looks absolutely gorgeous and tastes absolutely divine. Whip this dessert with very few ingredients and in no time at all to impress your guests.
Vanilla Panna cotta (agar agar) :
Rose and Pistachio Mini cake :
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INGREDIENTS:
Panna Cotta
200ml Cream
60ml (1/4 cup) Milk
2 Cardamom Pods
2.5 tbsp Sugar
1tbsp rose water
1 tsp Gelatin (or 1/2tsp Agar Agar Powder or 2 tsp Agar Agar flakes)
1.5 tbsp Cold water
Rose Jelly
1/2tsp Gelatin (or 1/4 tsp Agar Agar Powder or 1 tsp Agar Agar flakes)
1tbsp Cold Water
1/4 cup Water
1.5 tsp sugar
2 tsp rose water
pink color
Garnish
Sliced Pistachios
Dried Rose Petals
Easy French Recipes: Rhubarb Compote with Hibiscus Detox Tea (tip to turn green rhubarb pink)
The most versatile summer fruit compote recipe, adding natural pink with a teabag! Ideal for freezing. Full printable recipe:
No rhubarb? Use the same recipe base with different summer fruits!
Music: Extract of Claude Bolling's 'Sentimentale' from Suite for Flute & Jazz Piano Trio
Piano Accompaniment: Small Hand Piano
Flute: Jill Colonna
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© Jill Colonna 2020
HAFT MEWA, AFGHAN 7 FRUIT COMPOTE | A VISIT TO 'LITTLE KABUL' OF CALIFORNIA | NOWRUZ NEW YEAR (2020)
Haft Mewa, a seven (dried) fruit compote where a mix of seven nuts and fruits are soaked overnight and served to guests on the first day of Nowroz. Traditionally the haft mewa ingredients are black & yellow raisins, senjid (the dried fruit of the oleaster tree), pistachio, walnuts, almonds, and dried apricot. I decided to make Haft Mewa with ingredients purchased from my local market, except for the rose water, I had to get that from a specialty store. This is a very flexible recipe, just use dried fruit and nuts that you have in your pantry. All nuts, especially walnuts, are great brain food and by soaking them overnight you are activating or sprouting them. This process allows our body to absorb all the great vitamins in the nuts.
To celebrate the occasion of releasing our 10th video (YUP! YOU READ RIGHT) combined with Nowroz, Afghan New Year, we have made a docu-demo showcasing the vibrant Afghan community of Northern California with a field trip to the “Little Kabul” district of Fremont, California and a demonstration of my favorite Nowroz food, Haft Mewa, Seven Fruit Compote.
FULL RECIPE FOR THIS HAFT MEWA RECIPE IS ON MY BLOG, AFGHAN CULTURE UNVEILED:
Check out my other videos:
Bolani with Yogurt Chutney:
Sheer Birinj, Afghan vegan creamy rice pudding with oat milk: bit.ly/RicePuddingVideo
How to deseed a pomegranate in 30 seconds:
Banjan Borani, Afghan eggplant with garlicky yogurt sauce:
Gulpea, Afghan cauliflower curry:
Qabili Palau - Afghanistan's national dish vide:
Afghan Sabzi Rawash - Rhubarb Spinach Video:
Afghan Kadoo Pumpkin Video:
To find other delicious Afghan food recipes check out my blog:
Video by Brandon Chaves
Humaira Ghilzai opens the world to Afghan culture and cuisine through her work as an Afghan Cultural Consultant. Humaira shares the wonders of Afghanistan through stories of rich culture, delicious food, and her family’s traditions.
Nigella Lawson’s Passion Fruit Pavlova | Nigella Bites
Nigella shows us how to whip up her pavlova topped with passion fruit to give it a kick.
What to Do with Old Dried Fruit - CHOW Tip
Danielle Svetcov, author of The Un-Constipated Gourmet, thinks you should never throw away old dried apricots, prunes, plums, and cranberries. Instead, boil them down with a bit of sugar and sherry to create a tasty compote for use on yogurt, ice cream, or oatmeal.
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TRANSCRIPT
So if you are anything like me you have a ton of dried fruit in your pantry that has been sitting there for months and months. You've probably got dried apricots, dried prunes, dried figs, dried cranberries, and that right there is a perfect combination to make a fruit compote. You want to take your fruits, put them in a stock pot like this. You add all the ingredients, cover them with water. You can use sugar, I don't, I think it's sweet enough as is. I usually put a splash of Sherry and a peel or two of orange. Bring it to a boil, then turn it to a simmer. It's going to go for about twenty to thirty minutes and you're going to notice it becomes syrupy and that's when it's done. I serve it over yogurt, ice cream; sometimes I just eat it plain. Voila, something to do with all those wonderful dried fruits that costs you too much to throw away.
Lemon & Rose Geranium Cake By Aysenur Altan
Rose geranium is a sweet-scented beautiful plant. In my kitchen, I used it to flavor my jams, like apricot and fig jams, and make tea for health. This time with my daughter Zeynep we made rose geranium flavored cake with a lemon twist. It was a perfect, refreshing combination.
We had a fun time filming the recipe with my daughter, you can watch some behind the scenes at the end of the episode.
Ingredients For Rose Geranium Lemon Cake:
1 cup + 2 tbsp sugar mixed with 20 geranium leaves (rub the mixture with hand and let it sit overnight)
For the cake:
1/2 cup + 1tbsp rose geranium flavored sugar
4 eggs, separated (at room temperature)
the rind of half of a lemon
1 cup flour + 2 heaped tbsp corn starch
1 packet baking powder (2 tsp)
4 tbsp hot water
For the pudding/cream
1/2 cup rose geranium flavored sugar
1 egg
1 + 1/2 heaped tbsp corn starch
1 +1/2 tbsp flour
2 cups+ more whole milk
the rind of half of a lemon
1 tbsp butter
2 tbsp or one small packet cream chantilly powder or 100ml heavy cream
lemon rind and rose geranium leaves to decorate and garnish
Here is the link for Traditional Turkish breakfast with the rose geranium plant that I mentioned in the video:
Turkish Trileche Cake (Caramel & Milk Cake)
No-Bake 3 Layer Turkish Mosaic Cake:
Turkish Fameous Kıbrıs Tatlısı (Cyprus Cake)
Apple & Dates Cake On Stove Top:
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La tarte aux pommes façon Cédric Grolet (recette et technique)
Bonjour,
Aujourd'hui je vous présente la recette de la tarte aux pommes, très largement inspirée de celle de Cédric Grolet.
Celle que je réalise dans le tuto n'est pas forcément la plus belle que j'ai pu faire car mes caméras m'empêchaient d'avoir mon regard au dessus de la tarte.
Je vous lance donc un petit défi, que vous devriez gagner sans trop de souci = faites mieux que celle-ci ;-)
Et postez une photo de votre tarte avec le hashtag #tarte_lapatededom
N'oubliez pas de vous abonner, de mettre un pouce bleu si vous avez aimé ou appris des choses, cela m'encouragera à continuer mes vidéos ;)
Merci et bon pâtissage !!!
Dom
INGREDIENTS : (dans cet exemple, il s'agit d'une tarte de 20 cm de diamètre)
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Pâte sucrée :
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La crème d'amande :
- 50 gr de beurre mou
- 50 gr de sucre semoule
- 50 gr de poudre d'amande
- 1 oeuf (ou 50 gr)
- un bouchon de Rhum
- 10 gr de pomme Granny
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La compotée :
- 4-5 pommes Granny
- 1 jus de citron
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Le sirop :
- 250 ml d'eau
- 200 gr de sucre en poudre
- 3 jus de citron
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Le montage des pommes :
- 6 à 8 pommes Pink Ladies
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MATERIEL : (liens affiliés)
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Mandoline Mastrad en V :
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Vide Pomme :
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Caméra :
Il s'agit de l'appareil photo (type reflex) que j'utilise pour le tournage de mes vidéos et des photos que je réalise.
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AUDIO :
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Song: Chaël - Sparks (Vlog No Copyright Music)
Music promoted by Vlog No Copyright Music.
Video Link:
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Song: Skylike - Blackout (Vlog No Copyright Music)
Music promoted by Vlog No Copyright Music.
Video Link:
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Song: Joysic - Journey (Vlog No Copyright Music)
Music promoted by Vlog No Copyright Music.
Video Link:
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Song: Fredji - Happy Life (Vlog No Copyright Music)
Music provided by Vlog No Copyright Music.
Video Link:
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