Aish Al Saraya – Lebnani Bread Pudding

~ Huma ~ 8 Comments
Facebooktwitterlinkedinrssyoutubeinstagram
Aish Al Saraya is a delicious bread pudding from Lebanon with exotic middle eastern flavors. Easy to make for a large crowd.
IMG_1116
Aish Al Saraya has been on the top most list of  my favorite cooled desserts. Easy to prepare. And such a succulent taste of natural rose water elevates the entire dessert. Leaving a lingering feel on your senses.In literal term , Aish Al Saraya translates as bread of the palace. And indeed this combination of bread & flavored cream transform this pudding and is a huge favorite at parties.
aish al saraya
I have divided the recipe into three parts: preparing the syrup, cream & pan base for an easy understanding of the entire procedure. In about half an hour the prep of this dish is done.  And you just have to leave it for few hours on fridge for complete setting. And you are ready to go.
1
Serves 5 ( 6″ rectangular pan)
Ingredients
I : Prepare Sugar syrup
6 tsp sugar + 1tbsp water to soak sugar
150 ml water
1 tsp natural rose water
Method
  1. In a pan, pour sugar with dash of water.
  2. Cook on medium flame till u get the desired caramel color
  3. Remove from flame & add water. Note: Sugar will turn hard at this point. But not to worry.Put again the pan on the flame & cook till it has dissolved.
  4. Remove & add rose water. Keep aside
Aish Al Saraya 2

II: Preparing Ashta or Clotted cream
250 ml /1  cup Milk
3  tbsp cornflour
1/2 tin condense milk
1 tbsp sugar (optional- add it if you are more on sweeter side)
1 tsp natural rose water
1 tsp orange blossom water ( optional)

Method

  1. Mix together milk and cornflour.
  2. Add in condense milk & sugar. Mix properly so all the ingredients.
  3. Put on the medium flame and cook till thick but flowing consistency as shown in picture.
  4. Remove from flame & add natural rose water & orange blossom water.
  5. Cover with cling film & keep aside.
Aish Al Saraya 3
III
6 -7 Bread slices ( stale or fresh)
Method
  1. Cut the edges of the bread and crumble the bread by hand or food processor
  2. Spread evenly on the dish as shown in the picture.
Aish Al Saraya 1
IV: Assembly
 Pan with  bread crumb
Caramelized Sugar syrup
Ashta
Crushed pistachio
Fresh rose petals (opt)
Aish Al Saraya 4
Method
  1. Soak the crumbled bread with caramelized sugar syrup. Let it rest for about 10 minutes
  2. Pour over the prepared ashta.
  3. Cover with cling film and refrigerate for few hours.
  4. Before serving garnish with crushed pistachio & rose petals. Cut into slices & serve.

Serves 5

Aish Al Saraya - Lebnani Bread Pudding

Bread pudding from Lebnon

Save RecipeSave Recipe
Print Recipe

Ingredients

  • I : For Sugar syrup
  • 6 tbsp sugar + 1 tbsp water to soak sugar
  • 15 0ml water
  • 1 tsp natural rose water
  • II: For Ashta or Clotted cream
  • 250 ml/ 1 cup Milk
  • 3 tbsp cornflour
  • 1/2 tin condense milk
  • 1 tbsp sugar (optional- add it if you are more on sweeter side)
  • 1 tsp natural rose water
  • 1 tsp orange blossom water ( optional)
  • III For the bread layer
  • 6 -7 Bread slices ( stale or fresh)
  • IV: Assembly
  • Pan with bread crumb
  • Caramelized Sugar syrup
  • 1.Ashta
  • 2.Crushed pistachio
  • 3.Fresh rose petals (opt)

Instructions

  1. Prepare sugar syrup: In a pan, pour sugar with dash of water.Cook on medium flame till u get the desired caramel color. Remove from flame & add water. Note: Sugar will turn hard at this point. But not to worry.Put again the pan on the flame & cook till it has dissolved. Remove & add rose water. Keep aside
  2. Prepare Ashta or Clotted cream : Mix together milk and cornflour. Add in condense milk & sugar. Mix properly so all the ingredients. Put on the medium flame and cook till thick but flowing consistency as shown in picture. Remove from flame & add natural rose water & orange blossom water. Cover with cling film & keep aside.
  3. Prepare the bread layer: Cut the edges of the bread and crumble the bread by hand or food processor. Spread evenly on the dish.
  4. Assembly: Soak the crumbled bread with caramelized sugar syrup. Let it rest for about 10 minutes. Pour over the prepared ashta. Cover with cling film and refrigerate for few hours. Before serving garnish with crushed pistachio & rose petals. Cut into slices & serve.
7.8.1.2
9
https://www.ghezaeshiriin.com/2015/08/aish-al-saraya/

Nutrition

Calories

263 cal

Fat

6 g

Carbs

44 g

Protein

7 g
Click Here For Full Nutrition, Exchanges, and My Plate Info
 aish-al-saraya2

Opera Cake – BP Challenge

~ Huma ~ 2 Comments
Facebooktwitterlinkedinrssyoutubeinstagram
1I always wonder if I have patience to prepare elegant desserts.In person you will find me most calm who has the solution for everything.  But there are moments where  my anxiety level booms and the all the patience in me goes haywire. And new irritant me emerges.  But I was tiny bit proud of myself when I made this Opera Cake without loosing my patience. And a little bit of basic sugar craft to decorate this dessert also boosted my confidence. Looks pretty na. lol
IMG_2
Today, it was most hot and humid day in Dubai and worse day to photograph this cake. Every few minutes while capturing this slice of deliciousness , I had to freeze for ten minutes and restart again. I had to get this done today itself as tomorrow is Mr.K’s birthday and I wanted to surprise him with this cake. That’s a different thing my surprised didn’t remain a surprise as he smelled the  sweet aroma of coffee around the house and asked why the house is smelling like coffee, did you baked something using coffee.was caught and well the celebration started a day before with a slice of cake of an opera.
The cake is a bit  heavy but  has melt in mouth texture. I luv this kind of desserts. So a moderate slice is just enough to soothe your sweet craving. I prepared this cake for our monthly  challenge of our Baking Partners group run by Swathi of ZestySouthIndianKitchen. This month Savitha of  SavithasKitchen had challenged us to making this french pastry Opera Cake. I have not followed the recipe provided by her as the measurements were too large for two people. 
Mostly adapted this recipe from masterchef australia series specially the base of this dessert ie jaconde.  Chef Gary  has explained opera cake too well. You can search in youtube for the entire recipe. The other parts of recipe ie. coffee buttercream , chocolate ganache are the mixture of few recipes I have googled through out the web. But can assure you the measurements are accurate, as the end result was perfect to the taste. Plus I was able to reduce the wastage. Only 1/2 cup of ganache was extra which I can use later for other icing & stuff. Maybe a  cake pop.
Makes 5 inches square cake ( 6 rectangular sizes)
Ingredients
I
For Jaconde — 3 sheets ( Recipe source: Masterchef Australia – halved the recipe)
75 gm icing sugar
75 gm almond meal
30 gm flour
23 gm melted butter
2 whole egg
2 egg white
20 gm sugar
II
For the Coffee Syrup
4  tbsp of instant coffee
1 cup water
6 tbsp sugar
III
For coffee Butter cream
 2 egg yolk
85 gm sugar
15 ml water ( or just enough to dampen the sugar)
150 gm butter cut into cubes
3 to 4  tbsp of coffee  syrup
IV
For Chocolate Ganache
175 gm of chocolate chips ( Hershey)
125 gm cream
20 gm butter
Method
 
For preparing the Jaconde: 
  1.  Mix together the dry ingredients icing sugar, almond flour & flour. Pass through a sieve.
  2. Beat two egg to aerate till light pale and almost double in volume.
  3. Add in the dry mix followed by butter.
  4. Mix and keep aside
  5. Now beat egg whites till soft peaks. Its important not to over beat the egg whites.
  6. Fold in the egg whites with egg mixture.
  7. Now take 3 baking sheets acc to your over tray size. Divide into 3 parts the prepare mixture and spread evenly.
  8. Bake  this prepared sheet @ 200 degrees preheated oven for about 5 to 7 minutes
  9. When the sides of this cake starts turning brown remove from the oven. Do the same process with all the sheets prepared
  10. Cut the edges with a sharp knife to form a equal sized Jaconde. (cut when removed from oven immediately  for clean lines)
  11. Cool completely and moving to the second process of the cake
 For  Preparing the coffee syrup ( Can be prepared in advance)
  1. Mix together all the ingredients for coffee syrup and cook for  6 to 7 minutes on a medium flame.
  2. Sugar will make this syrup glossy and a little thick.
  3. Cool & Keep aside.
For Preparing Coffee Butter Cream
  1. Beat egg yolks till pale yellow.
  2. In another bowl add sugar and water. Bring it to boil till 118  degrees. I didn’t have candy thermometer. So in short it was 3 string consistency or soft ball. Remove from flame and let the bubbles subside.
  3. Now in a thin stream add this sugar syrup to the yolks with the beater running on medium speed.
  4. Beat till is warm to touch so the yolks gets cooked
  5. When the sugar and yolk mix is warm to touch then only add butter time to till all is incorporated.
  6. Now add coffee syrup and mix evenly.
  7. Keep aside. and start prepping for chocolate ganache
For Chocolate ganache
  1. Heat the cream on medium flame till a little bubly. Add in butter.
  2. Pour this cream over chocolate chips.
  3. Mix till all chips are melted.
  4. Keep aside and now the assemble of the opera.
Assembly ( You need patience for assembly)
 
3 sheets of jaconde 
1 recipe of coffee syrup
1 recipe of chocolate ganache
1 recipe of coffee butter cream
  1. Take a square plate of around 6 inches/ cake board / parchment  paper  is also fine.
  2. Spread a thin layer of ganache to the size of your jaconde sheet on it.
  3. Place the jaconde sheet on it.
  4. Now brush this sheet with coffee syrup. Refrigerate for 5 minutes.
  5. Remove and spread a layer of chocolate ganache. Freeze for 10 minutes
  6. Remove from freezer and spread the layer of Coffee butter cream. Freeze again for 5 minutes
  7. Top it up with 2nd  sheet of jaconde.
  8. Brush it with coffee syrup and repeat the procedure 5 & 6 till the last sheet of jaconde.
  9. Refrigerate for minimum 2 hours before serving.
  10. Slice into equal rectangular parts and serve.

Chocolate Banana Cake

~ Huma ~ 4 Comments
Facebooktwitterlinkedinrssyoutubeinstagram
Chocolate Banana Cake is a very easy & delicious cake. Banana keeps the cake moist and chocolate adds the deliciousness.
Chocolate Banana Cake
Daily preparing sweets  during ramadan becomes very hectic and I feel short of ideas. During these times this Chocolate Banana Cake  comes to my rescue.You guys must be wondering why I am preparing sweets daily. Now as it is ramadan and a month of giving and blessing, we give away iftar to few people daily. So the menu is quite large. Though I prep myself before ramadan, but sweets I cannot freeze. Now as ramadan is nearly ending, more of my time is spent on ibadat, so keep the menu of these quick cakes and other sweet for the last ten days.

Chicken Puff

~ Huma ~ 5 Comments
Facebooktwitterlinkedinrssyoutubeinstagram
Though I am into more fresh foods, but during Ramadan  frozen food can come as handy. Time management is  most important during this period as most of the time is spent on ibadat.


A week before Ramadan, I start stocking up the frozen items like shami kebabs, seek kebab, shashlik, spring rolls, chilly kebabs, puffs and so on. Just defrost it for 10 minutes & you are ready to go.This recipe of chicken puff is the one of these. And can be very easily prepared and stocked up.

Lesser the time in kitchen the more time for praying. Well isn’t it all this month is about. Giving more emphasis on deen rather than daily routine and worldly affairs, praying for forgiveness , taking his blessing to improve our life &  follow the life our prophet (PHUH).

Makes around 15 to 20 (Depends on how much you fill the pastry)
 Ingredients
I
500 gm Chicken Breast
1/2 tsp black pepper powder
1/tsp salt
1/4 tsp ginger garlic paste
1/2 cup water
II
Mix of all the below
5 tbsp garlic mayonnaise (if using plain mayo then add few pods of grated garlic)
1 & 1/2 tbsp mustard paste
3 tbsp tomato ketchup
1 tbsp crushed red chilly.
III
15 to 20 Puff pastry sheets
Method:
  1. Pressure cook all the ingredients no I for  two to three whistles. When cool remove the chicken and shred it.
  2. Mix all the ingredient II
  3. Mix the shredded chicken with the above prepared paste. Adjust the salt levels accordingly.
  4. Take a pastry and fill it with the prepared chicken filling. Fold and twist with fingers to form a pattern or use the fork to seal it ( Press the fork to the edges of folded pastry to seal)
  5. Bake at 180 degrees for 25 to 30 minutes till light brown in color and puffed up.
Note:
# Freeze it separately on a tray. Store in a zip lock when frozen
# Defrost on counter for 5 minutes and bake till done.