Sfouf
Sfouf
Sfouf
Ingredients
250g Flour
250g Semolina
65g Powdered milk 5g Turmeric
150g Butter
375ml Water
300g Sugar
20ml Orange Blossom
Pine nuts
Make With
Baklava Cannelloni
Baklava Cannelloni
Baklava Cannelloni
Ingredients
250g of Panzani Cannelloni
400g of pitted, blended dates
200g of grilled and chopped walnuts
150g of butter
10g of powdered Cinnamon
1 dash of nutmeg
2 Cinnamon Stick
4 drops of Yamama Orange Blossom Water
25g of sweetened condensed milk
25cl Syrup:
25cl of water
250g of granulated sugar
1 star anise
2 cinnamon sticks
2 drops of Yamama Orange Blossom Water
Make With
Preparation
- Cook the pasta in salted boiling water along with 2 drops of orange blossom and 2 cinnamon sticks for 30 mins
- Prepare syrup: Heat the sugar, star anise, cinnamon sticks, and 2 drops of orange blossom in 25 cl of water for 10 mins. As soon as the sugar has melted, remove from heat and let the blend cool
- Mix the dates, walnuts, cinnamon, nutmeg, 2 drops of orange blossom, and butter together in a bowl and stuff the cannelloni with the mixture. Lay them out on an oiled tray, drizzle with the syrup and put them in the oven for 3 to 5 mins on 180 º
- Arrange the cannelloni on a plate and garnish with caramel
- Serve warm.
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Baked Cheesecake
Baked Cheesecake
Baked Cheesecake
Ingredients for the crust
7 Tablespoons crushed Devon Morning Coffee biscuits
1 Tablespoon sugar
4 Tablespoons melted butter
Ingredients for the filling
1 1/2 Cups grated cottage cheese
1 Tablespoon thick curds
A pinch of grated nutmeg
100gr Condensed milk
1 Tablespoon raisins
1 Tablespoon icing sugar
Make With
Preparation
Method for the crust:
- Mix the biscuits, sugar and butter and then press the mixture evenly into a 6-inch diameter, loose-bottom tin.
- Refrigerate for two hours.
Method for the filling:
- In a blender, liquidize the cottage cheese with one tablespoon of water, the curds, baking soda and nutmeg.
- Whip in the condensed milk until well blended.
- Add the raisins.
- After 2 hours, remove the set crust from the fridge and pour in the filling.
- Bake in a hot oven at 200 deg C for 9 minutes.
- Remove and sprinkle the icing sugar and nutmeg on top.
- Serve hot.
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Chocolate Sausage
Chocolate Sausage
Delicious Chocolate Sausage
Ingredients
200g Morning Coffee biscuits
75g Dark chocolate
75g Butter
150g Castor sugar
1 Egg (beaten)
1 Heaped tablespoon of cocoa powder (sieved)
4 sheets rice paper
Make With
Preparation
- Break up the chocolate and melt it with the butter by the bain-marie method (in a basin suspended over a pan of simmering water).
- Put the biscuits into a large plastic bag and crush them with a rolling-pin but do not overdo it. You do not want fine crumbs.
- When the chocolate and the butter have melted, remove the bowl from the heat and add the sugar, sieved cocoa. Mix them well.
- Thoroughly stir in the beaten egg. Mix this into the broken biscuits and mix until consistency is thick enough to work into two sausage shapes.
- Wrap these first in rice paper and then very tightly in cling-film.
- Refrigerate them for at least two hours.
- Cut them into thin slices before serving. Keep them refrigerated until the last moment.
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Pear and Raspberry Smoothie
Pear and Raspberry Smoothie
Refreshing Smoothie
Ingredients
¾ of a 4/4 tin of Pears St Mamet
½ box of fresh raspberries, or ½ box of Raspberry St Mamet
300g of ice cubes 80 to 100g of cane sugar
20 to 25cl of fresh water
Mint
Grenadine and sugar for decoration
Make With
Preparation
- Pour the St Mamet pears into your blender with their juice.
- Add raspberries, ice cubes, sugar and fresh water.
- Mix 2 minutes to obtain a very smooth mixture.
- Dip the edges of your glass or cup in grenadine then in sugar.
- Decorate with a fresh mint bouquet and drink with a straw.
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Pineapple cake
Pineapple cake
A delicious juicy cake
Ingredients
1 tin of sliced pineapple ST MAMET 570g
150g flour
125g caster sugar + 13 pieces of sugar
100g butter
3 eggs
1/2 sachet of yeast
Make With
Preparation
- Make a caramel with the sugar cubes (+ a few drops of vinegar).
- Cover the bottom of the cake mold with the caramel.
- Spread the pineapple slices on the bottom of the cake mold.
- Keep the juice.
- In a bowl, beat the 3 eggs.
- Add the powdered sugar. Mix well until the mixture whitens.
- Add the melted butter then the flour and the yeast.
- Pour the mixture into the dish.
- Bake for about 30 minutes at 180 °C.
- When you take the mold out of the oven, pour 3/4 of the pineapple box juice on the cake when it is still hot.
- Unmold it when it is warm
