Tag Archives: Dubai food blogger

Dates&Figs Tart

When experiments in the kitchen end up like this amazing tart, all I can say is – you have to try it as soon as possible! Really! It is luxurious and creamy, and as many other my recipes is very easy to prepare, especially if you already have a ready shortcrust pastry in your fridge or freezer! Preferably homemade.. Seriously, don’t go out and buy ready pastry. Do try to prepare it yourself, at least once and you will see how easy it is. 😀 Have a look at my unsweetened pastry recipe here (super tasty quiches).
 The tender custard-ish filling was done in almost no time. Simple and unbelievably good! Of course it’s hard to get fresh figs, so I do think you can substitute with dried ones, but then reduce the sugar. Fig&Date tart-2
 Sweet and tender fruits, rich and flaky crust – all these words make my mouth water!
Fig&Date tart-1
What you need is to get ingredients and follow instructions. Very easy recipe, believe me. And don’t forget to stand back and admire this beautiful tart before enjoying! 😉
Date and fig tart

Dates&Figs Tart

  • Servings: 4-6
  • Difficulty: easy
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For 20cm baking tin
*Substitute with orange juice or simply omit.
Ingredients
Unsweeten or sweet shortcrust pastry, any one you like/have.
10-11 medium-size dates
3 fresh figs
1 tbsp orange liqueur or cognac*
2 large eggs
80g brown sugar
250ml creme fraiche (30%)
1 tsp vanilla extract
a pinch of freshly grated nutmeg
almond flakes
Method
  1. Line the baking tin with baking paper if need. Otherwise, roll out the pastry to fit the tin. Prick the pastry base with a fork and chill in the fridge for 15-20 minutes. If you have a time you can prebake the pastry base.
  2. Pit the dates, keeping them whole; cut figs; put both in a bowl and drizzle with liquor and leave to infuse for 15 minutes.
  3. Beat eggs with sugar.
  4. In another large mixing bowl, whisk creme fraiche with vanilla, nutmeg, add the egg mixture and whisk again.
  5. Arrange the dates and figs over the pastry. Pour over the batter. Sprinkle with almond flakes.
  6. Bake in preheated 180C oven for 20-25 minutes or until the centre is set. Leave to cool in a tin, then carefully take the tart out and serve.
Enjoy! 
DATE TART

Russian roll with Argentinian pears

 Everything is simple here. A few days ago, Argentinian pears were sold in a supermarket here, I’ve never tried them before and the price was attractive, so I bought a huge pack. Even though they turned out juicy and very delicious I still had some not-so-ripe left. Good to highlight, that using a bit hard but ripe pears that retain its shape during the baking process is a key to the good and not mushy filling.
I added tvorog (as I mentioned many times in my blog – it’s very Russian product) into the dough for my roll, it makes the dough softer and more tasty. Don’t worry, the dough won’t rip but make sure you carefully roll it out on a floured surface. Pear Roll
 The roll looks like a strudel, but the dough is absolutely different, it’s not that thin and thus much easier to roll out! It is tender&delicious and absolutely deserves to make it again and again. Another bonus, the dough can be make a day ahead! Plus juicy pears, sweet black raisins and crunchy nuts in the filling! Doesn’t it sound luscious? It is! 😀Russian roll with Argentinian pears

Russian roll with Argentinian pears

  • Servings: 6-8
  • Difficulty: moderate
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Ingredients

Dough

250g tvorog
90g soft butter, at room temperature
1 large egg
1 tbsp white sugar
200-210g plain flour
a pinch of fine salt
1/2 tsp baking powder
Filling
40g black raisins
hot strong black tea or water
1 egg white, optional
80-100g roasted almonds, chopped
450g (3-4) pears, cut into small cubes
2 tbsp brown or raw sugar
Glaze
1 egg yolk
2 tsp milk
1 tbsp demerara or raw sugar, optional
Method
  1. For the roll dough, whisk tvorog with butter.
  2. In another small bowl, whisk egg with sugar until pale. Add beaten egg into the mixture.
  3. Sift the flour along with salt and baking powder into the dough. Combine to get the soft dough, shape into the disk. Cover in a plastic wrap and put in a fridge for 30-60 minutes to cool.
  4. Preheat oven to 180C/360F.
  5. Wash raisins and cover with hot strong black tea or water. Leave to soak while ready to use. Drain.
  6. Roll out the dough on a lightly floured surface into 30x40cm rectangle, making sure it doesn’t stick to the surface.
  7. Brush the surface of the roll with egg white (optional). Sprinkle with nuts, spread pears and raisins. Sprinkle with sugar. Slightly fold in all sides (thus the filling will stay inside the roll and don’t fall out). Roll the dough into a barrel.
  8. Carefully transfer the roll on a greased lined baking tray. Brush the roll with egg glaze and sprinkle with sugar. Bake for 40 minutes or until golden-brown.
  9. Leave to cool for 15-20 minutes. Slice and serve as is or with whipped cream/frozen vanilla yogurt/ice cream.
Enjoy!

Eat the World Dubai

 Hello guys! How is your week going on? Today I’d love to share with you how I spent last weekend!Eattheworld-coffee

I visited “Eat the World Dubai” as a part of the Dubai Food Festival 2016. It was held on a green lawn (which is called Burj Park), right next to Burj Khalifa and the Dubai mall. It was all about street food. The most exciting thing was that 15 food trucks were brought from the UK, and as it was announced ‘the best ones’- winners and finalists of British Street Food Awards. Of course, some local street food there was as well.

 I think nowadays street food means more than regular hamburgers and hot-dogs. There are lots of people/cooks who are passionate for food, who have a creativity for what they cook; people who desire to prepare something extravaganza in front of you. Plus, it should be affordable and don’t ruin your family budget.
Eattheworld-DXB
 One of the thing I wanted to try was “Crabbie Shack”. I imagine myself a huge, unreal ans super tasty patty made from crab meat. After a pretty long line of waiting, finally I got it. Honestly, I was a bit disappointed. Crab was deep-fried (I rare eat such food) and seemed it was left in some skin.. plus the bun was too greasy and it was complicated to bite the huge burger. What I like – the combination of fennel seeds and almond flakes; definitely I will use it in the future cooking. Harissa (not spicy one) and smashed avocado was another delicious touch.
 It’s worth mentioning the remarkable pizza preparation. Guys were made it in a truck! Can you imagine? Oven truck! 😀
Eattheworld-pizza
 Dark Sweet side was an ice cream! One of the UAE team trucks “from Miami to Dubai” sold gelato on a stick, that you could dip into various chocolate and cover in nuts, sprinkles or coconut flakes. I tried strawberry covered with white chocolate and walnuts. Yummy! 🙂
 British crew “Milo&Hector’s” brought a cute little truck and made ice cream sandwiches. Never tasted before, it was soooo good! Especially after a sunny afternoon in the park. May be I’d reduce the sweetness of cookies..
 And so much more..
 I enjoyed every minute of this open-air festival. There were lots of amazing smells and flavours around. Music, cooking demos, smiling people who were eating&eating, siting on a grass, relaxing..Eattheworld-people
 Hope you had a fabulous weekend too!Eattheworld-Dubai

Black Forest Pancakes

 When I decided to make chocolate pancakes, I didn’t expect them turn out so good and delicious: a pure indulgence! I wanted to serve them only with a black-cherry jam. But when I stumbled upon a pack of mascarpone in my fridge, that I wanted to use somewhere else, the decision came itself – use it as a topping! Mascarpone worked perfectly as a cream and cherry syrup (I mixed jam with some water to make it thinner) sucked into pancakes very well, like into a sponge cake. All ingredients worked more than good together, dark chocolate and fresh cherry on top added a nice and charming touch as well. Plus, the taste reminds the famous cake – “Black Forest”. It’s my husband’s favorite cake, so he was on a nine cloud! Honestly, these are highly recommended pancakes!Schwarzwald Pancakes

Black Forest Pancakes

  • Servings: 3
  • Difficulty: very easy
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Ingredients
200g sour cream
250ml full-fat milk
2 eggs
2 tbsp white sugar
a pinch of salt
1 tsp vanilla
20g butter, melted
270-300g plain flour
1 tsp baking powder
1 tsp baking soda
5-6 tsp unsweetened pure cocoa powder
40-50g dark chocolate (70%cocoa), chopped
sunflower or any veg oil for frying
For serving
200g mascarpone
2 tsp maple syrup or pure honey, optional
100g dark cherry jam
70ml warm water (or more to make it thinner)
1-2 tsp lemon juice, optional
Garnish
some chopped dark chocolate
fresh cherries, optional
Preparation method
  • In a large bowl, beat eggs with with sugar, salt and vanilla. Whisk in butter.
  • Pour in milk and sour cream, stir all together.
  • Sift flour along with baking powder, soda and cocoa into a batter. Whisk until combined. Fold in chopped chocolate.
  • Heat large frying pan on a high heat, pour in some oil. Using large spoon, pour in batter. Cook each pancake until bubbles appear on top, then flip and cook on another side.
  • For cheery syrup, in a small saucepan, bring jam and water to gentle simmer. Simmer on a medium-low heat for few minutes. If it’s too sweet, stir in lemon juice. Add more water to make it more thin, if desired.
  • In a serving bowl, stir together mascarpone and maple syrup or honey.
  • Serve pancakes with mascarpone and cherry syrup.
Enjoy!
Black Forest pancakes

Sponge cake with tvorog-cream and poached plums

 Hello to you, to a person who is reading this post or just glancing at photos of this moist and delicious cake with creamy filling, that was topped with aromatic spiced plum slices. The cake itself is a sponge cake, which is very simple to make and for that you need only four ingredients. I also added a drizzle of honey to the batter, honey gives a nice golden color to the cake and of course incredible flavor!
Sponge cake with  plums and  tvorog cream
 It has been ages since I made any layer cakes, so I decided to experiment with the cream. Tvorog is a dairy product, that used very often in Russian cuisine in such dishes like syrniki, sweet bakes and many other. Thus I took tvorog, mixed it with sugar and whipping cream, and I guess the cream became very Russian. 🙂 But I didn’t stopped there and added also gelatin to the cream. Honestly, it was my first attempt adding gelatin to the cake cream (with the exception of using it in panna cotta). I wasn’t sure that it would dissolve completely in the cream, and I beat it with electric blender. I love the result – cake was super tasty as well as the cream, and it’s gone very fast, especially if you serve it with some poached plums on a side.
 If you have any tips and advises how to add gelatin to a cake cream, please do share with me! I’d like to know and learn how to use it properly.
Sponge cake with poached plums

Sponge cake with tvorog-cream and poached plums

  • Servings: 6-8
  • Difficulty: moderate
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Using gelatin in the cream is totally optional (it just makes the cream more thick); you can easily omit it.
Ingredients
Sponge Cake
3 large eggs
100g white sugar
1/3 tsp runny honey
110g plain flour
100ml plum syrup (liquid form poached plums)
1 tbps cognac or other aromatic  alcohol, optional
poached plums, for decor
Cream
220g tvorog (Russian cottage cheese)
150g icing sugar
200ml whipping cream (35%)
8-10g powdered gelatin
50ml cold water
Method
  1. For the cake, in a large bowl beat eggs with sugar until pale and increase three times in size. Add honey and beat a little bit again. Sift the flour and carefully fold into the egg mixture with spatula.
  2. Grease 20cm cake pan with butter, sprinkle with flour and pour the batter. Bake in preheated 180C oven for 40 minutes.
  3. Leave the cake to cool in a pan for 20-30 minutes. Transfer to a cooling rack or plate and leave to cool for 4 hours or overnight. Cut the cake into two layers. Brush each cake with the mixture of plum syrup and alcohol (if using).
  4. For the cream, soften tvorog with a folk or electric blender. Add icing sugar and beat until combined. Add whipping cream and beat again.
  5. Dissolve gelatin in cold water and leave for 10 minutes. Add to the cream and beat again.
  6. Spread about half the cream on one of the cakes. Layer the second cake, and spread the remaining cream on the top and sides. Decorate with poached plums.
Spiced poached plums
5-7 soft plums (about 200g), sliced
80g white sugar (or more to your taste)
250 ml water
1 cinnamon stick
1 star anise
2 cardamom cloves
Method
  1. In a small pan, add plums and sugar. Add spices and cover plums with water. Heat until the sugar dissolves. Bring to boil, then reduce to low-medium heat and simmer for 10-15 minutes or until plums are soft. Leave to cool.
Enjoy!
Sharing with Angie FF#105 and co-hosts Lily and Julianna.
Sponge cake with tvorog-cream&poached plums