Pistachio Baklawa Recipe - How to Make Pistachio Baklawa

Photo: Pistachio Baklawa Recipe

The home of tasty food recipes invites you to try Pistachio Baklawa recipe. Enjoy my collection of delicious food recipes and learn how to make Pistachio Baklawa.

Serves: 12 persons
Difficulty: Medium
Cost: Cheap

Preparation time :     30 minutes
Cooking time :     30 minutes

Ingredients

for the syrup:

2 cups sugar or 400 g

1 cup water or 250 ml

1 tablespoon lemon juice

for the baklawa:

15 sheets filo pastry, thawed if frozen

¾ cup butter or 150 g, melted

¼ cup caster sugar or 50 g

1 cup ground almonds or 100 g, mixed with the caster sugar

for the filling:

2½ cups pistachio nuts or 375 g

1 tablespoon blossom water

2 tablespoons rose water

1 tin NESTLÉ® Sweetened Condensed Milk or 397 g

3 slices toast bread, crust removed

Preparation

To prepare the syrup:

In a small pot, dissolve sugar in water and bring to boil then simmer until it becomes a syrup. Stir in lemon juice and set aside to cool.

To prepare the filling:

Combine all ingredients for the filling in a blender; beat until well combined and set aside.

To prepare the baklawa:

Grease a 40cm x 30cm oven tray, place 1 sheet of filo pastry, brush with butter and repeat the same with 5 more sheets.

Carefully spoon the filling all over the pastry.

Place 1 sheet of filo pastry to cover the filling, brush with butter and sprinkle with a little of almond mixture.

Top with another sheet. Sprinkle with little almond mixture and repeat method with the remaining sheets.

Brush the surface with melted butter, then cut parallel lines through pastry and filling to get diamond shaped pieces.

Bake in a 185°C preheated hot oven for 25-30 minutes or until it becomes golden color.

Pour the cool syrup over the baklawa as soon as it comes out of the oven.

Nutritional Information:

Energy :     807.00 Kcal
Protein :     16.00 g
Carbohydrate :     119.00 g
Fats :     32.00 g

From Nestle Family

Coffee Baklawas Recipe - How to Make Coffee Baklawas

Photo: Coffee Baklawas Recipe

The home of tasty food recipes invites you to try Coffee Baklawas recipe. Enjoy my collection of delicious food recipes and learn how to make Coffee Baklawas.

Serves: 12 persons
Difficulty: Medium
Cost: Cheap

Preparation time :     30 minutes
Cooking time :     30 minutes

Ingredients

for the syrup:

2 cups sugar or 400 g

1 cup water or 250 ml

1 tablespoon lemon juice

for the baklawas:

15 sheets filo pastry, thawed if frozen

¾ cup butter or 150 g, melted

½ cup pine seeds or 75 g, ground

¼ cup sugar or 50 g, mixed with the ground pine nuts

1½ tablespoons NESCAFÉ Instant Coffee, mixed with the sugar and pine nuts

for the filling:

1½ cups unsalted cashew nuts or 225 g

1 cup pine seeds or 150 g

4 slices toast bread, crust removed

1 tin NESTLÉ® Sweetened Condensed Milk or 397 g

2 tablespoons rose water

Preparation

To prepare the syrup:

In a small pot, dissolve sugar in water and bring to boil then simmer for 6-8 minutes. Stir in lemon juice and set aside to cool.

To prepare the filling:

Combine all ingredients for the filling in a blender and beat until well combined. Set aside.

To prepare Baklawas:

Grease a 40cm x 30cm oven tray, place 1 sheet of filo pastry, brush with butter and repeat the same with 5 more sheets.

Carefully spoon the filling all over the pastry.

Place 1 sheet of filo pastry to cover the filling, brush with butter and sprinkle with some pine seeds mixture.

Top with another sheet. Sprinkle with little pine seeds mixture and repeat the same with the remaining sheets.

Brush the surface with melted butter, then cut the pastry and filling as parallel lines to get diamond shaped pieces.

Bake in a 185°C preheated hot oven for about 25-30 minutes or until light golden color.

Pour the cold syrup over the baklawa as soon as it comes out of the oven.

Nutritional Information:

Energy :     822.00 Kcal
Protein :     15.00 g
Carbohydrate :     118.00 g
Fats :     35.00 g

From Nestle Family

Pistachio Sweet Sambousek Recipe - How to Make Pistachio Sweet Sambousek

Photo: Pistachio Sweet Sambousek Recipe

The home of tasty food recipes invites you to try Pistachio Sweet Sambousek Recipe. Enjoy my collection of delicious food recipes and learn how to make Pistachio Sweet Sambousek.

Serves: 8 persons
Difficulty: Medium
Cost: Cheap

Preparation time :     30 minutes
Cooking time :     7 minutes

Ingredients

for the dough:

1¾ cups plain flour or 250 g

1 tablespoon sugar

1 teaspoon salt

½ teaspoon ground mahlab

½ cup butter or 100 g, softened

½ cup water or 125 ml

for the stuffing:

1 tin NESTLÉ® Sweetened Condensed Milk or 397 g

1 tablespoon corn flour

1½ cups pistachio nuts or 150 g, ground

1 tablespoon rose water

1 teaspoon vanilla powder

2 cups oil for deep frying

1 cup sugar syrup

Preparation

Place flour in a deep bowl, add sugar, salt, mahlab and mix well. Add butter then rub the butter with your fingertips until it resembles fine breadcrumbs.

Gradually add little quantities of water and mix thoroughly until a dough forms. Cover with kitchen cloth and set aside for 1 hour.

To prepare the stuffing, place NESTLÉ® Sweetened Condensed Milk and corn flour in a saucepan. Bring to boil under constant stirring and cook for 3-4 minutes or the sauce thickens slightly. Remove from heat and set aside.

Add the pistachio, rosewater and vanilla powder to the mixture. Stir well and set aside to cool.

Roll the dough into round 3 millimeters thick pastry. Using a medium size cup, cut round pieces of the dough. Place 1 full teaspoon of the pistachio mixture in the center of each piece and seal the edges by twisting them.

Deep-fry the sweet sambousek in 180°C preheated oil for 5-7 minutes or until golden brown. Carefully remove the pistachio sambousek from the oil and immediately dip them in the syrup. Serve cold.

Nutritional Information:

Energy :     623.00 Kcal
Protein :     11.00 g
Carbohydrate :     79.00 g
Fats :     30.00 g

From Nestle Family

Qatayef Asafiri Bil-Kishta Recipe

Photo: Qatayef Asafiri Bil-Kishta Recipe

The home of tasty food recipes invites you to try Qatayef Asafiri Bil-Kishta recipe. Enjoy my collection of delicious food recipes and learn how to make Qatayef Asafiri Bil-Kishta.

Serves: 10 persons
Difficulty: Easy
Cost: Cheap

Preparation time :     15 minutes
Cooking time :     10 minutes

Ingredients

1 tin NESTLÉ® Cream or 170 g

2 cups milk or 500 ml

½ cup corn flour or 60 g

1 tablespoon blossom water

40 small ready-made qatayef slices or 600 g

½ cup ground pistachio nuts or 50 g, for garnishing

2 cups sugar syrup or 500 ml

Preparation

In a saucepan mix the NESTLÉ® Cream , milk liquid and corn flour. Bring to boil with constant stirring until it thickens. Stir in the blossom water and set it aside to cool to room temperature.

Place 1 full teaspoon of the cooled prepared cream on each qatayef slice and seal firmly halfway keeping the cream shown from one side.

Dip each qatayef piece from the open side in the ground pistachio.

Arrange in a large platter and serve with the sugar syrup.


Nutritional Information:

Energy :     314.00 Kcal
Protein :     8.10 g
Carbohydrate :     53.00 g
Fats :     8.70 g 

From Nestle Family

Fried Qatayef Bil-Kishta Recipe - How to Make Fried Qatayef Bil-Kishta

Photo: Fried Qatayef Bil-Kishta Recipe

The home of tasty food recipes invites you to try Fried Qatayef Bil-Kishta recipe. Enjoy my collection of delicious food recipes and learn how to make Fried Qatayef Bil-Kishta.

Serves: 10 persons
Difficulty: Easy
Cost: Cheap

Preparation time :     15 minutes
Cooking time :     20 minutes

Ingredients

1 tin NESTLÉ® Cream or 170 g

2 cups milk or 500 ml

½ cup corn flour or 60 g

1 tablespoon blossom water

20 large ready-made qatayef slices

2 cups oil for deep frying

3 cups sugar syrup or 750 ml

2 tablespoons ground pistachio nuts, for garnishing

Preparation

In a saucepan mix NESTLÉ® Cream , milk liquid and corn flour. Bring to boil with constant stirring until it thickens. Stir in the blossom water and set it aside to cool into room temperature.

Place one full tablespoon of the cooled prepared cream in the middle of each qatayef slice and seal firmly.

Deep fry the qatayef in hot oil until golden brown. Remove from the oil using a slotted spoon to remove any excess oil and dip them immediately in the syrup for few seconds then remove and place on a strainer.

Garnish with ground pistachios.

Nutritional Information:

Energy :     342.00 Kcal
Protein :     7.50 g
Carbohydrate :     52.00 g
Fats :     12.00 g

From Nestle Family

Arabic fried macroons recipe

Photo: Arabic fried macroons recipe

The home of tasty food recipes invites you to try Arabic fried macroons recipe. Enjoy my collection of delicious food recipes and learn how to make Arabic fried macroons.

Ingredients

1 1/2     cup flour

1/3        cup semolina

1/3        cup clarified butter

1            tablespoon yeast

¾           cup water

1 ½        table spoon sugar

               Oil for frying

               Sugar syrup (cold)     

Method

- Mix flour and semolina in a deep pot.

- Add butter (hot) and mix it well together.

- Place yeast in a warm water with sugar till dissolve .Add the yeast mixture to the flour mixture.

- Add the water and mix it well until you got firm dough, leave to rest for 10 minutes, roll out and cut into a small finger’s shape. Press on each finger on a grater to take the curved shape with the groves of the grater.

- Fry in a hot oil.

- Remove from fryer and place on a kitchen towel, dip in the syrup. Remove to get rid of excess syrup and serve. 

By Chef Osama

Katayef (Arabic Stuffed Pancakes) Recipe - How to Make Karayef

Photo: Katayef (Arabic Stuffed Pancakes) Recipe

The home of tasty food recipes invites you to try katayef (Arabic Stuffed Pancakes) recipe. Enjoy my collection of delicious food recipes and learn how to make katayef (Arabic Stuffed Pancakes).

Ingredients

Pancake

¾ cup of sugar
½ cup warm milk
1 teaspoon of yeast
2 teaspoon of baking powder
1¼ cup flour
1 cup water

The nut stuffing 
24 pieces of the pancakes
1 cup ground hazelnuts
1 cup ground almonds
½ cup sugar
1 teaspoon rose water and or orange blossom water
1½ cup sugar syrup
oil for frying

The cream filling 

24 pieces of pancakes
1½ cup fresh cream
½ cup peeled and ground pistachios

Method

Pancake 

Mix the sugar and the milk together. Then add the yeast to the mixture. Let stand for 5 minutes, until the yeast rises.

- Mix the baking powder with the flour then add to the yeast mixture.

- Add the water to the mixture then mix very well. Let rise for a while.

- Heat a pan, preferably a thick bottom pan. Then add one large tablespoon of the dough in the hot pan. Leave it until the bottom of the pancake gets brown.

- When the pancake begins to have little air pockets on the top this means that it is done.

- If you find that it is burnt on the bottom half, you may reduce the heat and let it cook at a lower rate. The nut stuffing

- Mix the hazelnuts, almonds, sugar together, and then add the rose or orange blossom water with one tbsp of the syrup.

- Place one tbsp inside the pancake leaving the dark piece on the outside. Place the mixture in the centre and then fold the pancake making a semi-circle. Close the edges tightly with your fingers. Heat up the frying oil, when hot, place your stuffed pancake into the oil and fry until golden brown.

- Take them out of the oil and dip the directly into the cool syrup.

- Take them out of the syrup and place them onto a serving tray. The cream filling - Fill the centre of the pancake with the cream filling.

- Close it only half way, leaving an opening in the at one end.

- Then dip the pancake that has been filled with the cream into the pistachio nuts.

- The opening of the pancake should now be covered with the ground pistachio nuts.

- Serve these on a platter with the syrup drizzled on top or on the side.

By Chef Osama

Rose baklava recipe - How to make Rose baklava

Photo: Rose baklava recipe

The home of Tasty Food Recipes invites you to try Rose baklava recipe. Enjoy my collection of delicious food recipes and learn how to make Rose baklava.

This baklava recipe is inspired by the ancient spice routes.

Ingredients (serves 10)
3 cups (450g) unsalted pistachio kernels
2 tbs caster sugar
2 tsp rosewater (see note)
1 tsp orange blossom water (see note)
375g packet fresh filo pastry (see note)
200g unsalted butter, melted
Halved figs and thick cream, to serve
Rose syrup
2 cups (440g) caster sugar
1/2 tsp rosewater (see note)
1/2 tsp orange blossom water (see note)
1 tsp lemon juice 

Method
Preheat the oven to 180°C and lightly grease a 26cm x 18cm baking pan.

Coarsely grind nuts in a food processor. Transfer three-quarters of the nuts to a bowl, then pulse remaining nuts until fine. Remove 2 tbs finely ground nuts and set aside. Add sugar, rosewater and orange blossom water and pulse until a paste. Mix paste into coarsely ground nuts. Set aside.

Cut the filo pastry sheets in half and trim to 26cm x 18cm rectangles, covering the cut sheets with a damp tea towel.

Layer half the filo in the pan, brushing each layer with butter. Spread the nut filling over the filo, then layer remaining filo sheets on top of the nut filling (reserving 2 sheets), brushing each layer with butter. Sprinkle 1 tbs reserved finely ground nuts on top and cover with the remaining 2 filo sheets. Using a sharp knife, score the pastry in a square pattern. Pour the remaining butter over the pastry. Sprinkle with remaining 1 tbs nuts. Bake for 1 hour or until pastry is just golden.

Meanwhile, for the rose syrup, combine sugar and 1 cup (250ml) water in a pan, stirring to dissolve. Bring to the boil over medium heat and simmer for 15 minutes or until reduced. Remove from heat, then stir in rosewater and orange blossom water. Add lemon juice and stir to combine.

Pour hot syrup over the hot pastry. Cool, then slice and serve with figs and cream.

Notes

Rosewater and orange blossom water are from delis. Fresh filo is from the chilled section in supermarkets.
Source
delicious. - March 2012, Page 49
Recipe by David Prior  

More Food Recipes:    

Baklava  Recipe 
How to Make Baklava  
Baklava 
Mango ice-cream
Pistachio Sweet Sambousek
Coffee Baklawas

Maple, macadamia, cashew and walnut tart recipe

Photo:Maple, macadamia, cashew and walnut tart recipe

The home of Tasty Food Recipes invites you to try Maple, macadamia, cashew and walnut tart recipe. Enjoy my collection of delicious food recipes and learn how to make Maple, macadamia, cashew and walnut tart.

Oh-so delectable, this lip-smacking dessert is the perfect finish to a springtime feast.

Preparation Time
20 - 65 minutes

Cooking Time
55 minutes

Ingredients (serves 8)
1 cup (150g) plain flour
1/3 cup (60g) custard powder
1/3 cup (40g) almond meal
1/4 cup (45g) icing sugar mixture
125g chilled butter, chopped
1 egg yolk
Maple filling
3 eggs, lightly whisked
3/4 cup (185ml) maple syrup
1/2 cup (100g) brown sugar
50g butter, melted
1 cup (145g) macadamias
1 cup (145g) unsalted cashews
1 cup (115g) walnut halves

Method
Place flour, custard powder, almond meal, icing sugar and butter in the bowl of a food processor and process until it resembles fine breadcrumbs. Add the egg yolk and process until dough comes together. Turn onto a floured surface and knead until smooth. Shape into a disc and cover with plastic wrap. Place in the fridge for 15 minutes to rest.

Preheat oven to 200°C. Roll dough out on a lightly floured surface to a 3mm-thick disc. Line a 23cm round fluted tart tin with removable base with pastry and trim any excess. Place in fridge for 30 minutes to rest.

Cover pastry base with baking paper and fill with pastry weights or rice. Bake for 10 minutes. Remove the paper and weights and bake for a further 8 minutes. Remove from oven and reduce temperature to 160°C.

To make the filling, whisk the egg, maple syrup, sugar and butter together in a medium bowl. Add macadamias, cashews and walnuts and stir to combine. Pour into the pastry base. Bake for 30-35 minutes or until set. Remove from oven and set aside for 1 hour to cool completely before serving.

Notes
Allow 45 minutes resting time.

Source
Notebook: - September 2010, Page 145
Recipe by Sarah Hobbs

Sweet vanilla custard tarts recipe

Photo:Sweet vanilla custard tarts recipe

The home of Tasty Food Recipes invites you to try Sweet vanilla custard tarts recipe. Enjoy my collection of delicious food recipes and learn how to make Sweet vanilla custard tarts .

Cooking Time
15 minutes

Makes
12

Ingredients
24 wonton wrappers
2 teaspoons caster sugar
Custard
1/3 cup caster sugar
2 1/2 tablespoons custard powder (we used Foster Clarke's)
2 cups reduced-fat milk
2 teaspoons vanilla essence
150g cherries, quartered, stones removed
2 teaspoons pure icing sugar, to serve

Method
Preheat oven to 180°C. Grease a 12-hole, 1/3-cup capacity muffin pan. Lightly brush 1 wonton wrapper with cold water and sprinkle with a little sugar. Place another wrapper on top crossways (so it looks like a star). Ease pastry into 1 muffin hole. Repeat with remaining wrappers and sugar. Bake tart cases for 15 minutes or until crisp and golden. Allow to cool in pan.

Make custard: Meanwhile, combine sugar and custard powder in a medium saucepan. Gradually add milk, whisking constantly until smooth. Add vanilla. Place over low heat. Cook, stirring, for 5 to 10 minutes or until custard boils and thickens. Remove from heat. Cover surface of custard with plastic wrap. Allow to cool for 15 minutes.

Half-fill tart cases with custard. Refrigerate for 3 hours or until set. Top with cherries. Dust with icing sugar. Serve.

Source
Super Food Ideas - November 2006, Page 34
Recipe by Kerrie Butler

Baklava loaf recipe - How to make Baklava loaf

Photo: Baklava loaf recipe

The home of Tasty Food Recipes invites you to try Baklava loaf. Enjoy my collection of delicious food recipes and learn how to make Baklava loaf.

Serve this crossover baklava, swiss roll, scone recipe warm with some vanilla ice-cream and the left-over syrup.

Ingredients (serves 8)1/3 cup blanched almonds
1/3 cup walnuts
2 tablespoons brown sugar
1 1/2 teaspoons cinnamon
1 quantity Basic scone ingredients (see related recipe)
1 egg, lightly beaten
Honey syrup
3/4 cup white sugar
1/4 cup honey
1/2 cup water 

MethodPreheat oven to 180°C. Grease and line a 6.5cm deep, 10cm x 21cm loaf pan.

Place almonds and walnuts into a food processor. Process until finely chopped. Transfer to a bowl. Stir in sugar and cinnamon. Set aside 1 tablespoon of mixture.

Follow steps 1, 2 and 3 of Basic scone recipe.

Roll dough out between 2 sheets of baking paper to a 21cm x 36cm rectangle. Brush with egg. Sprinkle nut mixture over dough. Starting from 1 short end, roll up like a Swiss roll. Place into loaf pan.

Bake for 50 to 60 minutes or until a skewer inserted into the centre comes out clean. Stand for 5 minutes in pan. Turn onto a wire rack.

Make syrup: Place all ingredients into a saucepan over medium-high heat. Cook, stirring, for 5 minutes or until sugar dissolves. Bring to the boil. Boil, without stirring, for 5 minutes.

Pierce top of warm loaf all over with a skewer. Drizzle with half the syrup. Sprinkle with reserved nut mixture. Stand for 5 minutes. Serve warm slices with remaining syrup. 

Source
Super Food Ideas - September 2004, Page 84
Recipe by Dixie Elliott

More Food Recipes:    

Rose baklava
Baklava  Recipe
How to Make Baklava  
Baklava 
Mango ice-cream
Pistachio Sweet Sambousek 

Macadamia cheesecake log recipe

Photo:Macadamia cheesecake log recipe

The home of Tasty Food Recipes invites you to try Macadamia cheesecake log recipe. Enjoy my collection of delicious food recipes and learn how to make Macadamia cheesecake log .

For a marvellous variation on a basic cheesecake recipe, try our Macadamia cheesecake log.

Ingredients (serves 8)
2 x 250g packets cream cheese, chopped, softened
2/3 cup caster sugar
2 tablespoons maple syrup
1/3 cup thickened cream
220g macadamia shortbread cookies

Method
Using an electric mixer, beat cream cheese and sugar until smooth. Add maple syrup and cream. Beat until thick.

Place 2 tablespoons mixture on a plate to secure cookies. Sandwich cookies together with half the mixture, assembling on plate. Cover top and sides with remaining mixture. Cover. Refrigerate overnight. Cut on an angle to create a striped effect. Serve.

Notes
Serve with whipped cream, thawed frozen berries, or chocolate curls. Dust cheesecake with icing sugar mixture, drinking chocolate or cocoa powder. We used a non-stick springform pans. If using regular pans, line the base with baking paper.

Source
Super Food Ideas - July 2009, Page 66
Recipe by Kim Coverdale

Apple pie recipe

Photo:Apple pie recipe

The home of Tasty Food Recipes invites you to try Apple pie recipe. Enjoy my collection of delicious food recipes and learn how to make Apple pie .

Tart green apples combined with delicate spices make a rich fruit filling for this traditional pie.

Preparation Time
40 minutes

Cooking Time
50 minutes

Ingredients (serves 8)
Melted butter, to grease
190g (1 1/4 cups) plain flour
190g (1 1/4 cups) self-raising flour
2 tbs caster sugar
1/2 tsp salt
200g chilled butter, chopped
1 egg, separated
80ml (1/3 cup) iced water
1.5kg Granny Smith apples, peeled, cored, quartered, cut into 1.5cm-thick slices
55g (1/4 cup) caster sugar, extra
2 tbs plain flour, extra
2 tbs fresh lemon juice
1 1/2 tsp ground cinnamon
1 vanilla bean, split lengthways
3 tsp white sugar
Double cream or vanilla ice-cream, to serve

Method
Brush a round 5cm-deep, 20cm (base measurement) pie dish with melted butter to grease.

Place the combined flours, caster sugar, salt and butter in the bowl of a food processor and process until it resembles fine breadcrumbs. Add egg yolk and water and process until the dough just starts to come together.

Roll out two-thirds of the pastry on a lightly floured surface to a 28cm-diameter disc. Line the prepared pie dish with pastry and trim excess. Place in the fridge for 30 minutes to rest.

Preheat oven to 200°C. Combine apple, extra caster sugar, extra flour, lemon juice, cinnamon and the seeds from the vanilla bean in a bowl. Lightly whisk egg white in a bowl. Brush the base and side of the pastry case with egg white. Place apple mixture in the pastry case.

Roll out remaining pastry on a lightly floured surface to a disc large enough to fit the top of pie. Place over the apple mixture. Press the edges to seal and trim excess. Brush the top with egg white and sprinkle with white sugar. Cut 3 slits in the top to allow steam to escape.

Bake for 20 minutes. Reduce temperature to 180°C and bake for a further 30 minutes or until the apple is tender (insert a metal skewer, through the slit, into a piece of apple to check for tenderness). Set aside for 10 minutes to cool. Serve with cream or ice-cream.

Source
Good Taste - July 2007, Page 90
Recipe by Gemma Purcell

More Tasty Food Recipes:  

Cherry and watermelon salad
Chicken With Red Pepper Aioli and Shaved Fennel Salad
Chicken with mushroom, leek and bacon stuffing
Chicken and spinach pilaf
Cheese Balls Stuffed with Chicken
One-pot Moroccan chicken 

Simple baklava recipe - How to make Simple baklava

Photo: Simple baklava recipe

The home of Tasty Food Recipes invites you to try Simple baklava. Enjoy my collection of delicious food recipes and learn how to make Simple baklava.

Layer with nuts and drizzle with honey to make this wonderfully sticky Middle Eastern treat.

Makes 2 loaves

Ingredients
250g slivered pistachios
1 cup (120g) chopped walnuts, toasted
100g pine nuts, toasted
1/2 cup (110g) caster sugar
Grated zest of 1 orange
1 tbs orange blossom water (see note)
125g unsalted butter, softened
4 sheets filo pastry
Warmed honey and icing sugar, to serve 

Method
Preheat the oven to 180°C. Line two 15cm x 8cm x 5cm mini terrines or a 1-litre loaf pan with baking paper.

Place nuts, sugar, orange zest, orange blossom water and 80g butter in a bowl and mix well to combine.

Melt remaining butter, then cool slightly.

Cut the filo sheets into strips to fit the terrine or pan, then keep covered with a damp tea towel while you work.

Place 4 filo pieces in the base of a terrine or loaf pan, brushing a little melted butter between each piece. Brush top with butter, then spread over about 2 teaspoons nut mixture. Repeat with filo, nuts and butter to form 3 layers, finishing with a final layer of filo brushed with butter. Repeat with remaining terrine if using.

Bake for 20 minutes (30 minutes for a 1L pan) or until golden. Cool in pans for 15minutes, then turn out. Dust with icing sugar and drizzle with honey just before serving, then slice.

Notes

Orange blossom water is available from gourmet and Middle Eastern food shops.
Source
delicious. - September 2009, Page 132
Recipe by Georgina Kaveney & Valli Little

More Food Recipes:      

Baklava loaf 
Rose baklava
Baklava  Recipe
How to Make Baklava  
Baklava 
Mango ice-cream

Mohallabiah with Milk and Almonds Recipe

Photo: Mohallabiah with Milk and Almonds Recipe

The home of Tasty Food Recipes invites you to try Mohallabiah with Milk and Almonds recipe. Enjoy my collection of delicious food recipes and learn how to make Mohallabiah with Milk and Almonds.

Serves: 6 persons
Difficulty: Easy
Cost: Cheap

Preparation time :     15 minutes
Cooking time :     10 minutes

Ingredients

4 cups water or 1000 ml

1 tin NESTLÉ® Sweetened Condensed Milk or 397 g

4 tablespoons NIDO Full Cream Milk Powder

1 cup ground almonds or 100 g

½ teaspoon ground cardamom

4 tablespoons white rice flour

2 tablespoons rose water

Preparation

Add water, NESTLÉ® Sweetened Condensed Milk , NIDO milk powder, ground almond, cardamom and rice powder to a large saucepan. Bring to boil under constant stirring.

Reduce heat and simmer while stirring for 10 minutes. Stir in the rose water and remove from heat.

Pour Mohallabiah into cups and chill.

Garnish with almonds and serve.

Nutritional Information:

Energy :     371.00 Kcal
Protein :     11.00 g
Carbohydrate :     48.00 g
Fats :     16.00 g

From Nestle Family 

Umm Ali Recipe - How to Make Umm Ali

Photo: Umm Ali Recipe

The home of tasty food recipes invites you to try Umm Ali recipe. Enjoy my collection of delicious food recipes and learn how to make Umm Ali.


Preparation time :     15 minutes
Cooking time :     20 minutes
Serves: 10 persons

Ingredients

8 pieces croissant or 600 g, medium size, cut into small pieces
3 tablespoons raisins
3 tablespoons desiccated coconut
3 tablespoons flaked almonds, toasted
3 tablespoons pistachio nuts, cracked
1 tin NESTLÉ® Sweetened Condensed Milk or 397 g
1 teaspoon vanilla essence
4 cups water or 1 liter
1 cup liquid cream or 250 ml, whipped

Preparation

Combine croissant pieces, raisins, coconut, almonds and pistachio in a baking dish.

Place NESTLÉ® Sweetened Condensed Milk , vanilla and water in a large saucepan and bring to boil then remove from heat and pour immediately over the croissant mixture in the baking dish and set them aside for 5 minutes or until croissants absorb the maximum of the liquid.

Place whipped cream in a piping bag and pipe the cream over the prepared mixture in the baking dish.

Place the baking dish in a preheated oven at 200°C using the grill part of the oven and grill for 5 minutes or until the cream topping is golden color. Serve it immediately.

From Nestle Family

Knafeh Recipe - How to Make Knafeh

Photo: Knafeh Recipe

The home of tasty food recipes invites you to try Knafeh  recipe. Enjoy my collection of delicious food recipes and learn how to make Knafeh. 

Ingredients:

1 package of shredded fillo dough
1/2 pound of butter melted
2 lbs ricotta cheese
1/2 cup pine nuts
3 cups sugar
1 tsp lemon juice

Preparation:

First step is to defrost the Fillo dough. Do this by shredding the fillo in a bowl continuously till completelly defrosted.

Once this occurs, you start adding the butter while continuously shredding the dough. When this process is complete and the dough is shredded thoroughly, seperate the dough into two equal portions.

In a well buttered pan, spread out the dough thoroughly, but do not compress. Once the dough is spread evenly, start preparing the ricotta cheese. Lay the cheese patties onto the prepared dough in the pan. Once the layer of ricotta cheese is completely covering the dough, lay the second half of the dough unto the cheese so that it is evenly distrubuted.

Preheat the oven to 350 degrees, then place the pan in the middle for approxiametly 45 minutes. What you need to look for, is that the dough browns. Once achieved, you will need a larger pan in which you will flip the Knefeh so the the bottom is on top and vice versa. Bake again till the browning occurs on the adjacent side. Once browned on both sides, the Knafe is finished.

Profiterole cake recipe

Photo:Profiterole cake recipe

The home of Tasty Food Recipes invites you to try Profiterole cake recipe . Enjoy my collection of delicious food recipes and learn how to make Profiterole cake .

Ingredients (serves 8)
80g butter, chopped
1 cup plain flour
4 eggs, at room temperature
2 x 180g blocks good-quality white cooking chocolate
1 litre thick vanilla custard (we used Pauls)
1/2 cup pistachio kernels, roasted, chopped

Method
Preheat oven to 200°C. Grease and line 2 baking trays with baking paper. Place butter and 1 cup cold water in a small saucepan. Bring to the boil over medium heat. Gradually add flour, stirring constantly until mixture comes together. Transfer to a large heatproof bowl. Allow to cool for 10 minutes.

Using an electric mixer, beat butter mixture for 1 minute or until pale. Add eggs, 1 at a time, beating constantly until well combined. Spoon or pipe tablespoons of mixture onto prepared trays, allowing room for spreading. Bake for 15 minutes. Reduce oven to 180°C. Bake for a further 30 minutes or until puffed, golden and dry inside. Transfer to a wire rack. Allow to cool completely.

Place chocolate in a heatproof, microwave-safe bowl. Microwave, uncovered, on medium (50%), stirring every minute with a metal spoon until almost melted. Stir until smooth.

Using a wooden skewer, make 1 hole in the base of each profiterole. Grease and line a 22cm (base) springform cake pan with baking paper. Using a piping bag fitted with a 1cm-diameter nozzle, fill profiteroles with custard (see tip). Place profiteroles, in a single layer, over base of prepared pan. Drizzle with half the chocolate and sprinkle with half the pistachios. Repeat with remaining profiteroles, custard, chocolate and pistachios. Refrigerate for 1 hour or until chocolate has set. Serve.

Notes
Dip the filled profiterole bases in chocolate to seal the holes.

Source
Super Food Ideas - July 2007, Page 79
Recipe by Kirrily La Rosa

Three little ducks cake recipe

Photo:Three little ducks cake recipe

The home of Tasty Food Recipes invites you to try Three little ducks cake recipe. Enjoy my collection of delicious food recipes and learn how to make Three little ducks cake .

Birthday celebrations mean cake, so wow the kids with this impressive creation!

Equipment
You'll need a 30cm round cake board and 3 toothpicks.

Ingredients
2 x 340g packets golden buttercake mix or 2 quantities Homemade buttercakes (see related recipe)
1/4 cup desiccated coconut
21 flaked almonds black writing icing (see note)
1/2 Flake chocolate bar
4 lolly mint leaves
1 1/2 packets edible sugar flowers
Buttercream icing
250g butter, softened
3 cups icing sugar mixture
2 tablespoons milk
Blue, yellow and green food colourings

Method
Preheat oven to 180°C/160°C fan-forced. Grease a 7cm-deep, 22cm (base) round cake pan. Line base and side with baking paper. Grease 3 holes of a 1/3 cup-capacity muffin pan.

Prepare packet cakes following packet directions or homemade cakes (see related recipe). Half-fill prepared muffin holes with batter. Spread remaining batter into prepared cake pan. Bake muffins for 20 minutes or until cooked through. Remove from oven. Bake cake for 1 hour or until cooked through. Stand in pans for 5 minutes. Turn out onto a wire rack to cool completely.

Make icing: Using an electric mixer, beat butter in a bowl until pale. Gradually add icing sugar mixture and milk, beating constantly until combined.

Spoon 1/4 cup icing into a bowl. Tint icing blue. Repeat with 1/2 cup icing and yellow food colouring. Tint remaining icing light green. Spoon 2 tablespoons green icing into a bowl. Tint a darker green colour. Place coconut in a snap-lock bag. Add 2 drops yellow colouring. Seal bag. Shake, scrunching with hands to distribute colour evenly.

Cut top from each muffin and discard. Cut muffin bases to form duck shapes (see Cooking class, below). Spread muffins lightly with yellow icing. Toss in coconut (reshaping into duck shapes if necessary). Use almonds to form beak, wings and tail feathers on ducks. Using black writing gel, pipe eyes onto ducks. Set aside.

Using a serrated knife, level top of cake if necessary. Place cake on board cut-side down. Reserve 1/4 cup light green icing. Spread top and side of cake with remaining light green icing. Using a palette knife, dab icing on top of cake to create a rough texture. Dollop reserved light green icing onto 1 side of cake to form a hill, spreading to smooth edges. Spread blue icing on top of cake, opposite hill, to form a 12cm oval pond. Using a sharp knife, split Flake bar into 2cm to 3cm shards. Position around pond to form logs.

Cut 3 mint leaves into thirds lengthways. Press 1 piece on each toothpick to form a stem. Press 2 pieces on toothpicks to create leaves. Press flowers on stems. Insert flowers in cake. Cut remaining leaf horizontally in half. Place in pond.

Position ducks on cake. Spoon dark green icing into a piping bag fitted with a 'grass' nozzle (see related article). Pipe grass, in clusters, on top of cake and around base. Decorate with remaining flowers. Serve.

Notes
Black writing icing is available from supermarkets. Remove toothpicks before serving.

Cooking class: Cut top from each muffin and discard. Using picture as a guide, cut muffin bases into duck shapes.

Source
Super Food Ideas - September 2010, Page 10
Recipe by Kathy Knudsen

Hopscotch cake recipe

Photo:Hopscotch cake recipe

The home of Tasty Food Recipes invites you to try Hopscotch cake recipe. Enjoy my collection of delicious food recipes and learn how to make Hopscotch cake .

Birthday celebrations mean cake, so wow the kids with this impressive creation!

Equipment
You’ll need a 55cm square cake board.

Ingredients
2 x 340g packets golden buttercake mix or 2 quantities Homemade buttercake (see related recipe)
160g packet 100s and 1000s
48 mini M&Ms (we used blue, red and yellow)
Buttercream icing
250g butter, softened
3 cups icing sugar mixture
2 tablespoons milk
Blue food colouring

Method
Preheat oven to 180°C/160°C fan-forced. Grease a 7cm-deep, 20cm round cake pan and an 8-hole,3/4 cup-capacity mini loaf pan. Line bases and sides of both pans with baking paper.

Prepare packet cakes following packet directions or homemade cakes (see related recipe). Spoon 1/3 cup batter into each prepared mini loaf hole. Spoon remaining batter into prepared round cake pan. Bake mini loaf pan for 20 minutes or until cooked through. Remove from oven. Bake round cake pan for 45 minutes or until cooked through. Stand in pan for 10 minutes. Turn out onto wire racks to cool completely.

Using a serrated knife, level tops of cakes if necessary. Cut an 18.5cm (base) semicircle from round cake. Trim cake top to sit level with top of loaves.

Make icing: Using an electric mixer, beat butter in a bowl until pale. Gradually add icing sugar mixture and milk, beating constantly until combined.

Place 1/4 cup icing into a bowl. Tint blue. Spoon blue icing into a piping bag fitted with a 2mm plain nozzle. Place cake piece and loaves, cut-sides down, on a board (see Cooking class, below). Spread each piece with plain icing. Dip sides of cake and loaves into 100s and 1000s.

Using the picture as a guide, place each piece of cake onto cake board to form a hopscotch game. Pipe ‘HOME’ on rounded piece of cake. Pipe numbers on remaining pieces of cake. Decorate with M&Ms. Serve.

Notes
Cooking class: Place cakes, cut-sides down, on board. Place each mini loaf on a skewer or fork before icing to make it easier to ice sides and coat sides in sprinkles.

Tip: You could use a snap-lock bag instead of a piping bag to pipe numbers.

Source
Super Food Ideas - September 2010, Page 11
Recipe by Claire Brookman