0 MOUHALABIEH - LEBANESE MILK FLANS

Being a person who likes all kinds of spices and special flavors, I am very attracted to Middle Eastern food. I can really relate to the tastes found in this refined cuisine...

A few weeks ago, I went to a cool place called Yo'Mo Lounge which is situated on Geneva's left bank and has a a splendid view of the lake and English Garden (Jardin Anglais).

This unusual place positively suprised me and made a very good impression on me. I really enjoyed their fine East-meets-West (Middle Eastern, Mediterranean, European) cuisine which is presented in a stylish, aesthetic and stunning way, efficient service, friendly staff and their bright magical Alice-in-Wonderland-like setting as well as warm comfortable atmosphere. Very charming!

There, I ate the most exquisite falafel and kanafeh, and my friend Corinne had a wonderful fattoush salad and "Mouhalabieh" which was accompanied by Arabic coffee. This place totally inspired me and made me want to experiment a little with that kind of food. So, for a start, I decided to try making that luscious Lebanese milk flan called "Mouhalabieh".

This authentic Lebanese dessert is really delicious and quite easy to make. There's not much fussing around and the end result is fantastic. As it mostly made with milk, this delightful speciality has the advantage of being quite light, thus it is the perfect kind of dessert you'd want to eat if you've had a hearty meal. Not forgetting that it is also very refreshing, so it is a good summer option when served together with a fruit salad (strawberries, apples, oranges, etc...).

"Mouhalabieh" is a heavenly sweet treat that has an exotic as well as a delicate flavor and isn't overly sugary. It's flan-like and melt-in-the-mouth texture is extremely pleasant. It is definitely a pretty and sublime speciality that brings that wow factor to the table, but doesn't demand much energy and time to make. Perfect!

~ Mouhalabieh or Lebanese Milk Flans ~
Recipe by Bigmousse at "Le Palais Des Délices" (France) and adapted by Rosa @ Rosa's Yummy Yums.

Makes about 8 flans.

Ingredients for the "Flans":
4 Cups Milk (3.5 % fat)
1/2 Cup Cornstarch
3/4 Cups Castor sugar
1 Tbs Orange blossom water
1 Handful pistacchios, roasted and chopped
Ingredients for the "Syrup":
4 Tbs water
2 Hibiscus flowers (optional)
2 Tbs Rosewater
8 tbs Castor sugar

Method for the "Flans":
1. In a medium pan, mix together the milk, sugar and cornstarch. Whisk well until the cornstarch has been disolved.
2. While constantly whisking the mixture, bring to the boil, then lower the heat and cook for 1 minute more.
3. Once the mixture has thickened, remove from the heat and add the orange blossom water.
4. Pour the mixture into the small flan moulds.
5. Set aside, in the refrigerator, for about 3 hours.
Method for the "Syrup":
6. Very briefly boil the water and add the hibiscus flowers.
7. Remove from the heat and let infuse for about 30 minutes.
8. Mix together the hibiscus water, sugar and rose water, then bring to the boil and remove from the heat once the sugar has been entirely dissolved.
9. Serve imediately with the flans or let cool and put in the refrigerator in order to serve cold over the flans.

Remarques:
If you don't want to use a natural coloring like hibiscus flowers, just use the same quantity water and add red food coloring.

Idées de présentation:
Unmold the flans, drizzle the cold or warm syrup over them and sprinkle with the chopped pistacchios.
Serve with either tea, Turkish/Greek coffee or Arabic coffee.

***************

~ Mouhalabieh ou Flans Libanais Au Lait ~
Recette par Bigmousse de "Le Palais Des Délices" (France) et adaptée épar Rosa @ Rosa's Yummy Yums.

Pour environ 8 petits flans.

Ingrédients pour les "Flans":
4 Mesures de lait
1/2 Mesure de Maizena (fleur de maïs)
3/4 Mesure de Sucre semoule/cristallisé
1 CS d'Eau d'eau de fleurs d'oranger
1 Poignée de pistaches grillées et concassées
Ingrédients pour le "Sirop":
4 CS d'Eau
2 Boutons de fleur d'hibiscus
2 CS d'Eau de rose
8 CS de Sucre semoule/cristallisé

Méthode pour les "Flans":
1. Dans une casserole mettre le lait avec le sucre et la fleur de maïs, fouettez pour bien diluer le tout et obtenir un mélange homogène, puis porter sur le feu en remuant avec une cuillère en bois sans arrêt pour que les grumeaux ne se forment pas.
2. Lorsque le mélange s'épaissit retirer du feu, ajouter l'eau de fleurs d'oranger et répartir dans des ramequins de service.
3. Mettre au frais pendant au moins 3 heures.
Méthode pour le "Sirop":
4. Chauffer l'eau et ajouter les fleurs d'hibiscus.
5. Eteindre le feu et laisser infuser pendant 30 minutes.
6. Mélanger l'infusion, le sucre et l'eau de rose, puis faire bouillir légèrement le tout quelques instants jusqu'à ce que le sucre soit dissous.
7. Servir immédiatement sur les flans ou mettre au frigo afin d'utiliser ce sirop froid.

Remarques:
Si vous ne voulez pas utiliser un colorant naturel comme l'hibiscus, alors utilisez la même quantité d'eau mais ajoutez un colorant rouge à votre sirop.

Idées de présentation:
Au moment de servir, enrober les flans avec du sirop tiède ou froid et décorer avec les pistaches concassées.
Servir avec du thé ou un café turque/grecque ou arabe.

0 GREENHOUSES - SERRES

I love going for walks around Veyrier and it's greenhouse region in Les Marais de Troinex. There is always a lot to witness, especially if you are a food lover like me...

This vast area is covered with immense greenhouses (see link) which are the property of market gardeners and plant growers. There, you can find aromatic herbs, orchids, salads, tomatoes, organic products, etc... As a matter of fact, most of the regional products ("Genève Région - Terre Et Avenir" label/see link 1, link 2 & link 3) which I buy in supermarkets come from that place!

0 WEEKEND CAT BLOGGING #205

This week, Breadchick and Lb at "The SourDough" (USA) are happy to announce that they are hosting Weekend Cat Blogging #205...

To submit your kitty picture(s), you can either leave a message in their blog's comment section (with your permalinks) or contact them via e-mail without forgetting to give all the needed information.

"Thousands of years ago,
cats were worshipped as gods.
Cats have never forgotten this."
~ Anonymous ~

0 A DAY IN SION II - UNE JOURNÉE À SION II

Last week, I blogged about my trip to Sion in canton Valais (see post). As I have taken quite a few pictures over there, I thought that you might be interested in seeing more...

I hope you'll enjoy what this virtual visit!

0 OATMEAL-BULGUR BREAD

As I can never get tired of baking or eating bread, I constantly have the need to try new recipes, so you'll rarely find the same breads at my table. Bread is such a surprising and versatile product that the possibilities seem to be endless. Not forgetting the fact that baking bread really gives me a sense of accomplishment and much pleasure...

Lately, I have been craving healthy kinds of bread that boost your fiber intake and which contain very little fat (or none). Such wholesome loaves are not only good for your health, but also taste really good and that's for this reason I chose to make Beth Hensperger's delightfully old-fashioned "Oatmeal-Bulgur Bread".

This easy to make, yet original bread is exceptionally pleasant. It has a lovely moist, chewy and springy interior as well as a exqisitely crunchy crust. It's taste is totally gratifying. It's nutty, sweet and strong cereal flavors contribute to it's irresistibility.

Such a hearty and homey loaf is to die for, especially when served together with strong bodied cheeses or used to make gourmet sandwiches!

This post is submitted to Yeastspotting.

~ Oatmeal-Bulgur Bread ~
Recipe taken from "The Bread Bible" by Beth Hensperger.

Ingredients for the "Sponge":
1 Tbs (or 1 package/7g) Active dry yeast
2 Tbs Light brown sugar
2/3 Cup Bulgur, fine or medium grind
2 1/4 Cups (540ml/g) Tepid water (<50°C)
2 Cups (255g) Unbleached all-purpose flour or bread flour
Ingredients for the "Dough":
1 1/4 Cups (131g) Regular rolled oats
1/4 Cup (37.5g) Wheat bran
1/4 Cup (60g) Light brown sugar
3 Tbsp Sunflower oil
1 Tbs Fine sea salt
3 (382.5g) to 3 1/2 Cups (446g) Unbleached all-purpose flour or bread flour

Method for the "Sponge":
1. In a large bowl pour in the water.
2. Sprinkle the yeast, 2 Tbs of brown sugar, and bulgur wheat over the surface and let stand for 5 minutes.
3. Add 2 cups of flour and beat hard until well moistened and creamy, about 2 minutes.
4. Cover with plastic wrap and let stand at room temperature until foamy, about 1 hour.

Method for the "Dough" and the "Baking":
5. To the bowl with the sponge, add the oats, bran, brown sugar, oil and salt.
6. Beat hard for about 1 minute.
7. Add flour 1/2 a cup at a time, until the dough pulls away from the sides of the bowl and switch to a wooden spoon when needed.
8. Turn the dough out onto a lightly floured work surface and knead until smooth and elastic, about 4 minutes, dusting with flour as needed to prevent sticking. 9. Place the dough in a greased deep container or large bowl and turn once to coat, then cover with plastic wrap.
10. Let rise at room temperature until doubled in size, about 1 1/2 to 2 hours.
11. Gently deflate the dough. Turn the dough out onto a floured work surface. Grease or parchment-line a baking sheet or grease three 20x10cm (8x4-inch) loaf pans.
12. Divide the dough into 3 equal portions or into 20-24 little portions and shape into loaves or rolls.
13. Cover loosely with a towel and let rise until doubled, about 45 min. 14. Twenty minutes before baking, preheat the oven to 190° C (375° F), then, with the help of a serrated knife, slash the 3 big loaves no more than 0.6cm (1/4 inch) deep. the rolls don't have to be slashed.
15. Bake for about 35 to 40 minutes.
16. If making loaves, let cool in pans 5 min and then remove and cool on a baking rack. Otherwise, just let the rolls cool on the baking rack.

Remarks:
I used sunflower oil, but any neutral tasting oil will do.
The wheat bran can be replaced by any other bran of your choice.

Serving suggestions:
These breads are delicious with almost anything.
They are ideal for making sandwiches (try making one with chicken, chutney and sprouts) and for serving with cheeses of character.

***************

~ Pain Au Boulghour Et A l'Avoine ~
Recette tirée du livre "The Bread Bible" par Beth Hensperger.

Ingrédients pour le "Poolish":
1 CS (7g) dec Levure séchée
2 CS de Sucre brun clair
2/3 de Tasse de Boulghour, fin ou moyen
2 1/4 (540ml/g) Tasses d'Eau tiède (<50°>
2 Tasses (255g) de Farine à pain/blanche
Ingrédients pour la "Pâte":
1 1/4 Tasses (131g) de Flocons d'avoine
1/4 de Tasse (37.5g) de Son de blé fin
1/4 de Tasse (60g) de Sucre brun clair
3 CS d'Huile de tournesol
1 CS de Sel de mer fin
3 (382.5g) à 3 1/2 (446g) Tasses de Farine à pain/blanche

Méthode pour le "Poolish":
1. Dans un grand bol, verser l'eau.
2. Saupoudrer avec la levure, 2 CS de sucre brun et avec le boulghour. Laisser reposer pendant 5 minutes.
3. Ajouter 2 tasses de farine et fouetter énergétiquement pendant 2 minutes afin que le mélange soit homogène et crémeux.
4. Couvrir avec une feuille en plastique alimentaire et laisser reposer pendant 1 heure, à température ambiante, jusqu'à ce que le mélange soit mousseux.

Méthode pour le "Pâte" et pour la "Cuisson":
5. Ajouter au poolish l'avoine, le son de blé, le sucre brun, l'huile et le sel.
6. Battre avec beaucoup d'énergie pendant aun moins 1 minute.
7. Ajouter la farine 1/2 tasse à la fois, jusqu'à ce que la pâte se décolle des bords du bol.
8. Mettre la pâte sur une surface farinée et pétrir pendant 4 minutes, jusqu'à ce que la pâte soit lisse et élastique (ajouter seulement une CS de farine à la fois si la pâte colle).
9. Mettre la pâte dans un bol graissé/huilé et faire tourner la pâte dans le bol afin de bien l'enduire d'huile, puis couvrir avec du plastique alimentaire.
10. Laisser lever à température ambiante pendant 1 1/2 à 2 heures, jusqu'à ce que la pâte ait doublé de volume.
11. Dégonfler la pâte et la poser sur une surface farinée. Beurrer 2 moules rectangulaires de 20x10cm ou couvrir de papier sulfurisé une plaque.
12. Diviser la pâte en 3 portions égales ou en 20-24 petites portions et former en 3 gros pains ou en petits pains.
13. Couvrir avec un linge et laisser lever pendant 45 minutes, jusqu'à ce que les pains aient doublé de volume
14. Vingt minutes avant d'enfourner les pains, préchauffer le four à 190° C, puis, à l'aide d'un couteau bien aiguisé, ciseler les 3 gros pains (<0.6cm style="color: rgb(204, 102, 204);">16. Laisser refroidir les gros pains dans leur moules pendant 5 minutes et sortez-les pour les faire complètement refroidir sur une grille. Les petits pains seront directement refroidis sur la grille.

Remarques:
J'ai utilisé de l'huile de tournesol, mais n'importe quelle autre huile aux goût pas trop pronnoncé fera l'affaire.
Le son de blé peut être remplacé par n'importe quel autre son de votre choix.

Idées de présentation:
Ces pains sont délicieux avec presque n'importe quoi.
Ils sont parfaits pour faire des sandwiches (à essayer: poulet, chutney et graines germées) et pour être mangés avec du fromage de caractère.

0 PRETTY - JOLI

0 WEEKEND CAT BLOGGING #204

This week, Salome at "Paulchen's Foodblog" (Austria) is happy to announce that she is hosting Weekend Cat Blogging #204...

To submit your kitty picture(s), you can either leave a message in her blog's comment section (with your permalinks) or contact her via e-mail without forgetting to give all the needed information.

After dark all cats are leopards.
~ Native American (Zuni) ~