Monthly Archives: April 2014

We learn something new everyday!

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Marhaba! šŸ™‚ That’s ‘Hello’ in Arabic .. thought it would be good to learn a few words in Arabic too as we carry on withĀ Middle Eastern week at The Bakealogue šŸ™‚ … today we’ll be learning how to bake a very popular appetiserĀ in the Middle East known as ‘Sambousek’ ..Ā these are excellent appetisers which haveĀ a variety of fillings such as cheese, lamb, or even chicken! My personal favourite is the cheese filled ones as it brings out the taste a whole lot more. The only thing to look out for is to make sure the ends are sealed properly after you add the filling as otherwise they will just pop open while baking. So hope you are going to try out these appetisers and don’t forget to say ‘Shukran’ (thank you) when you’re praised for it! šŸ˜‰ .. See? We learn something new everyday!

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Recipe is as follows:

Ingredients for the dough:
Flour: 4 cups
Salt: 1/2 tsp
Sugar: 1 tsp
Yeast: 2 tsp
Olive Oil: 1/2 cup
Water: approximately 1 1/4 cup

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It’s time to get adventurous!

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And I’m back from hibernation! Sorry about the mini-break but needed to have a week of complete detox. It’s always good to do something like that every now and then as it makes you appreciate things all the more! šŸ™‚ So the baking gloves are back on and I’m all set to take you on a Middle Eastern feast this week! I absolutely adore Middle Eastern food and their desserts are simply delicious! One of my ultimate favourites is the ‘Basbousa’ also known as Semolina Cake.Ā This is actually one of those simple no-fuss party desserts which can be prepared in advance and refrigerated. Just make sure you warm it up before serving. :).Ā Oh andĀ if you’re not too fond of eggs then this dessert would be perfect for you as the recipe has no eggs or even flour for that matter! Time to get adventurous then?Ahh it feels wonderful to be baking again! šŸ˜€

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Recipe is as follows:

Ingredients for the cake:
Semolina: 2 cups
Unsalted Butter (at room temperature): 150 grams
Caster Sugar: 1/2 cup
Desiccated Coconut: 1/2 cup
Greek Yogurt: 3/4 cup
Bicarbonate Soda: 3/4 tsp
Salt: pinch
Almonds (blanched): to garnish

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Lets beat the heat ….

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It’s boiling in Dubai today (38 degrees) and hard to believe it was winter not so long ago! Unfortunately I baked todays cake before steppingĀ out in the heat, otherwise I would’ve done it another way … Anyhow, today’s recipe is Cookies’n’Cream Oreo cake! If you love oreo’s then this cake will delight you! I have used simple whipped cream with icing sugar for the frosting, but now that i’m in desperateĀ need of ice cream to cool down, I realised this cake would taste amazing if served without frosting but vanilla ice cream instead! Too late for me to do that now as I already didĀ the icing before leaving, but no reason why you can’t enjoy it that way! šŸ™‚ So give this simple recipe a try and stay cool! šŸ˜€ Click on the image to view the recipe …

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Buy 2 get 1 free? :P

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I wasn’t planning on doing the next tutorial until later this week, but then thought it would be best to do it today,Ā as it involves the same nozzle as the one used for rosettes, thus making itĀ easier for you to practice two icingĀ designs in one go! So today i’ve worked on my fav icing technique called the ‘Classic Swirl’ .. the concept is pretty much the same as the rosette, only this time you are moving in the opposite direction …. sounds complicated in words, but once you follow the step-by-step tutorial you’ll pick it up in a breeze! Just remember not to be disappointed if you don’t get it right in the first go … just make lots of cupcakes and practice as much as you can! :). Just click on the image to go straight to the tutorial! Happy Icing! šŸ™‚

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Back to the basics … it’s tutorial time! :)

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I have been meaning to do a tutorial on icing foreverĀ .. so thought I’d make the most of this weekend and getĀ my husband to take all the pics while IĀ can concentrate on the icing! So to kick-off this tutorial I have chosen rosettes as I had a lot of requests come in for it eversince I did the rosette cake for my friends birthday. Well, you have to wait no further, coz here is a step-by-step tutorialĀ on how to create rosettes using buttercream frosting. So make sure you practice,practice,practice as we’ll move on to another design next week! Until then, hope these yellow rosettes were successful in sending some positive energy your way … have a great weekend everyone!

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Lets cut down on the sugar for a day!

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It’s Tuesday! That time of the week when it’s time to take a break from sweets and bake a savoury instead! So the recipe I’m sharing with you today is Puff Pastry Cones .. These would make a perfect tea party snack and you can even add a different filling to each one for variety. I’ve used the chicken filling used in Shawarma (a popular Middle Eastern pita sandwich) for mine, mixed with fresh chopped salad! It really is quite simple to do, otherwise it wont be on The Bakealogue, as I mostly favour the simple recipes. Time to dig in now .. Bon Appetit! šŸ™‚ Click Here to view the recipe …

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