I have a confession to make… I imagined, long ago, that blood oranges were wounded. You know, bleeding, and that they’d taste (pardon me) the way a cut on your finger would taste; salty and rather bloody, if you know what I mean. It didn’t occur to me that in reality, they taste much like… flowers? Yep flowers… rosy and floral amidst all that citrus. Since my first taste, I had become both fascinated and obsessed with them and their gorgeous marbled red-orange coloured flesh. 

The blood oranges in Cairo this season are intense! So red, so rosy, and so succulent that its impossible not t...

My first post back is an ode to my mum. Back when we lived in Melbourne, my mum’s favorite indulgence was - after a stroll through center city - to enjoy a fresh coffee scroll. Traditionally Australian, these scrolls are generally unheard of beyond Down Under. Think cinnamon rolls but with an uncanny twist — warm, soft, and succulent brioche-like dough gently kneaded with raisins and filled with a swoosh of butter, a sprinkle of sugar, a dash of cinnamon, brushed with syrup, and topped with a sweet coffee-infused frosting. One whiff, and you’re in a baker’s dream. One bite, and you’re...

It's summer, and hence funky fruit season (particularly grape season), here in Cairo... for a couple of weeks last month, a batch of gorgeous seedless black concord grapes appeared on the market. Being an avid grape fan, I've always wanted to create some kind of baked grape dessert. But it's a little hard -- they're not like berries, where they pop and ooze and become a delicious part of whatever is being baked; grapes tend to get soggy, and bog dough down because while their skin stays in tact, all the goodness on the inside turns into a runny fluidy-goop making it difficult for dough...

 So here’s a little intel about Donut Day — first it’s American. Second, since I’m Egyptian-Australian, I technically have nothing to do with it. But heck! I’ll celebrate it anyway! Happy Donut Day people (it was last Friday, but - also technically - it’s still cool to celebrate it, even now ;)). Here’s the rest of the intel; National Donut Day is originally celebrated on the first Friday of June of each year, succeeding the Donut event created by The Salvation Army in Chicago in 1938 to honor those of their members who served donuts to soldiers during World War. This very sweet, very...

Poppy-seeds were my first thought when I came to baking a cake that looked like this. Believe it or not though, poppy-seeds are supposed to be illegal in Egypt, and several other Middle Eastern countries. Thinking it was just simply unavailable here, I once asked a friend to bring me a pack or two from Kuwait during his visit, only to be told that the vendor freaked out by the mere mention of the seed. When I tried my own luck here at a local herbalist, the man behind the counter looked at me as if I’d gone insane. He warned me, quite severely, never to mention it out loud unless I wan...

 First thing is first – I love cinnamon and I’m a total cinnamon-junkie. I am also addicted to cinnamon rolls and I will stop at nothing to dig into one if it’s in my vicinity. However, the truth dawns -- when you hit 30, your body kind of changes; and by that I mean your metabolism kind of progressively starts to slow down… and down... and down… and then you realize you cant indulge in things like giant cinnamon rolls smothered in frosting every afternoon at lunchtime without risking some unwelcome physical ailments.

 

But I CAN indulge in these cookies instead; guiltlessly, and as ofte...

What? Baked donuts? Yup... they exist. They really do. And they're also really really reeeeeeeallly yummy - they taste of a buttery combination of toffee and cinnamon, all sweet and caramelly and soft. I found this recipie online and adapted it to suit whatever I had available in my pantry at the time, and the results were, well, phenomenally out of this world. I mean, imagine a DONUT that isnt fried in a foot-deep goop-stash of oil, and that doesnt have a phenomenal amout of cringe-worthy sugar or calories (about a quater of what you'd be consuming if you went for a store-bought fried...

I love making pies. But my peeve is always the leftover pie-crust. I usually ball whatever is leftover, wrap it in plastic wrap and throw it in the freezer for alter use in hope that if I accumilate enough, I dont have to go through the process of making another pie-crust. Like a bonus really. But there's usually never enough to make another pie - unless you ball pie--crust leftovers for ages and ages! I'm usually dont possess such patience when it comes to long culinary processes... and hence, this simple and elegant idea. One of the easist things for me to do with the leftovers is ma...

Please reload

Search by Tags