FuruyaYoritoki

This is probably the easiest dessert I've ever made. It takes no time to assemble then a few hours in the fridge and it's done!! Sometimes you just don't feel like standing in the kitchen for hours and sometimes you have some friends coming over for a last-minute drink or dinner and you need to whip up a dessert in just a few minutes. Well, this chocolate terrine is the solution, all you need is to melt the the butter and the cream, add the chocolate then the crumbled cookies and place in the fridge and hop c'est fini!! For those who may not be familiar with Speculoos , well they are a Belgian specialty . Originally baked as a treat for St-Nicholas' day, those caramelized biscuits, flavored with spices, are proving increasingly popular internationally, they are known internationally as Lotus caramelized biscuits. The cookie's distinctive taste comes from the use of vergeoise brune : this is a delicious kind of brown sugar made from beet syrup, very common ...

What I love about baking is the fact that recipes are much more of a chemical formula. Exact amounts of flour, sugar, leaveners, fat and liquid involved. Adding a little more or a little less of any of these key ingredients could quite possibly throw off the formula, and result in a less than perfect outcome. And because these elements change in the baking process, tasting during the steps will not help in the finished product. And because of the precision involved in baking, pastry chefs tend to be much more disciplined with regard to their formulas. This does not necessarily mean that baking is easy! Many say that baking is like chemistry and therefore the dosage of the ingredients is particularly accurate. For example, if you look at the basic recipe for macarons, it is almost always the same, followed by some tips and tricks, depending on everyone's experience and this is what makes all the difference. And as there's always an exception to the rule, I have been very intrig...

You may all be familiar with kibbeh, one of the most venerated dishes of the Levant, and sometimes considered the national dish of Lebanon, Syria, Palestine, and Iraq. Generally, kibbeh is most commonly defined as a mixture of bulgur and ground meat usually in meatball-form. However, there are a variety of dishes under the name of �kibbeh�. Aleppo alone is famous for having more than 17 different types of kibbeh. There are several popular vegetarian versions made with potatoes, pumpkins, sweet potatoes, etc, with plenty of onions for flavor. There are a hundred and one way of preparing kibbeh; but the most common form of kibbeh uses meat in both parts: a meatball with an outer layer of ground meat and bulgur and an inner stuffing of ground meat and pine nuts. However, kibbeh can be shaped into balls, either grilled or fried, it can be cooked in yoghurt sauce, or tahini sauce. It can also be served raw, yes raw, and it�s called kibbeh nayyeh, raw beef and bulgur pounded together, like...

Chocolate mousse is a much-loved dessert and it's funny that there are so many different ways to make this classic, with different textures but one only name: the chocolate mousse. This recipe is really easy, only 2 ingredients and you're done. Since the recipe has only two ingredients, it all depends on the quality of the chocolate you're using. My choice was Valrhona�s Guanaja, but if you have another favorite, feel free to substitute as long as it has 70% cocoa. If you find the taste of bittersweet chocolate too strong, you may add a bit of sugar. You can also flavor your mousse with cinnamon or cayenne pepper if you like or add a tablespoon of liquor like Grand Marnier for example! The mousse sets beautifully after few hours in the fridge and never looses that melt-in-your-mouth consistency.  The recipe was adapted from a French chef called Cyril lignac ! Enjoy and Bon app�tit!!   Ingredients (serves 6): 200 g (7 oz) bittersweet chocolate 6 eggs pinch of salt In a sau...

Now who doesn�t love a good hummus dip? And who doesn't also love a good baba ghannouj dip? So why not combine them both and have a wonderful creamy and flavorful dip. Usually when my husband and I visit our favorite Lebanese restaurant we are always torn between ordering hummus or baba ghannouj and we always end up ordering both. So last night, I just had the idea of combining both and I ended up with a nice and creamy texture that is unique. This chickpea and eggplant dip only requires a few ingredients and it is so easy to make. It pairs wonderfully with fresh vegetables, toasted bread or pita triangles. It's a wonderful appetizer that you do not have to feel guilty about! Ingredients (makes 3 cups): 2 cups dried chickpeas, soaked in cold water for 8 hours and drained 2 garlic cloves, crushed 2 eggplants 1/4 cup tahini  2 tbsp olive oil 2 tbsp lemon juice a pinch of cumin 1 tsp salt Cook the chickpeas in water until tender. Drain, reserving 1 cup of the cooking liqui...

This is one of my favorite appetizers. A meal that is full of flavor for only a tiny amount of effort. Sometimes just a few ingredients can create lots of wonders, like these chicken wings which are packed with really tasty flavors. One if its secret ingredient is pomegranate molasses, a key ingredient in Lebanese cooking.  It is basically the juice of sour pomegranates, boiled down until it is a thick syrup. Pomegranate molasses adds a rich and tangy flavor to those chicken wings in addition to the garlic and chopped coriander. This is a super appetizer for a big group of people, served with a tasty salad; it�s perfect for weekday entertaining. My husband told me the chicken was like heaven in his mouth, and if that doesn't sell it to you I don't know what will! 2.2 lb (1 kg) chicken wings 6 cloves of garlic 1/4 tsp allspice 1/4 tsp white pepper 1/4 tsp cinnamon 1/4 tsp coriander 1/4 cup pomegranate molasses 2 tbsp of olive oil 1/2 a lemon, juiced a handful of coriander, fi...

Chicken livers are one of those foods that people either love or hate. Some people have never tasted them and are not willing to try. They either incite "Ew, gross!" or "Mmm, yes." 4 years ago, I was in the "Ew, gross camp, I could not even taste a bit. Thanks to my husband, things started to look up for liver and me. The first time he begged me to taste it, I wasn�t sure what to expect, but one bite and I was completely taken. This silky-smooth p�t� is really simple to make. The chicken livers are briefly simmered in white wine before they're blended with butter in a food processor. I found the recipe for this easy and delicious p�t� at Cristina, frombatoparis , a wonderful blog that I've been following since I started blogging. Cristina lives in Paris too and I can always find fantastic recipes that I can't wait to try on her website.  If you haven't already met her I encourage you to stop by for a visit.  I loved this mousse. Thanks, Cristina...