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Basbousa semolina and almonds

basbousa di semolino e mandorle , inserito originariamente da fugzu .

Anche questo dolce proviene dal libro di Claudia Roden " La Cucina del Medio Oriente e del Nord Africa" Ed. Ponte alle Grazie .

Ci sono moltissimi dolci diversi che vengono chiamati "Basbousa" le varianti possono essere con farina, semolino, sciroppi speziati, cocco.. possono essere cotti nel tegame o in forno... avere consistenza di budino o di dolce vero e proprio... possono essere consumati tiepidi o freddi.

Proprio per queste innumerevoli varianti il termine "basbousa" può essere sostituito con "helva" che significa "dolce".

Le dosi, spesso, in queste ricette sono non precise, ma a tazze cucchiai: ho cercato di dare un peso agli ingredienti usando tabelle che avevo.

Basbousa con mandorle

INGREDIENTI

1 tazza di semolino (125 gr)
2 tazze zucchero (200 gr)
3 tazze d'acqua ( 240 gr X 3 = 720 gr)
1 cucchiaino succo limone
1 tazza mandorle spellate (70 gr in scaglie)
180 gr burro fuso
mandorle spellate whole (decoration)
eishta * or mascarpone or whipped cream with fresh sweet

eishta = Middle East is a thick cream derived from buffalo milk.

PROCEDURE

Bring to a boil in a saucepan, water, sugar and lemon juice, cook a few minutes and remove from heat.
In a large frying pan melt the butter and add the meal with sliced \u200b\u200balmonds, chopped.
Cook everything over a low heat for about ten minutes until the mixture is a golden yellow.
then gradually add the hot syrup, stirring constantly, cook over low heat.

After about 15-20 minutes the mixture will thick as a cream.
Remove from heat and let cool, then pour in molds and decorated each with a blanched almonds.

Serve immediately and accompany with a little 'of eishta.

CONSIDERATIONS

It 's a very special sweet, very sweet. Warm is good, then if accompanied with a little 'fresh cream, sugar free, once installed, it becomes special.

The recommended dose is about 22 mini portions.

CONSIDERATIONS 2

Turkey Dilek's friend told me that is more similar to their mascarpone cream cheese.

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Peanut Butter Chocolate Chips Cookies

Oggi, dando un'occhiata in dispensa, ho trovato un barattolo di Peanut Butter (burro d'arachide o pasta d'arachide come dir si voglia) da utilizzare. E' uno di quegli ingredienti che acquisto very rarely, in my house like, and even that much, only my daughter and not knowing what happened (worthy) make it do, I began leafing through some magazines looking for a recipe that I could do the job, until ' I stumbled upon a recipe for biscuits. "There!" I said to myself, "just what I was looking for." So ', I began right away and I must say that the result' was amazing .... at least for me!

Peanut butter chocolate chip cookies

Serves about 44 biscotti:

175 g burro a temperatura ambiente

3 cucchiai colmi di Peanut Butter (burro d’arachidi)

100 g zucchero di canna scuro

150 g zucchero semolato fine (tipo Zefiro)

2 cucchiaini estratto di vaniglia liquido (o 1 bustina vanillina)

2 uova

300 g farina bianca

1 cucchiaino bicarbonato di soda

200 g dark chocolate chips

100 g very coarsely chopped peanuts (or alternatively drops 100g white chocolate or milk)

Preheat oven to 180 degrees if static or 160 degrees if ventilated.

In a large bowl and beat with electric whisk the butter, sugar and peanut butter (peanut butter) until 'the mixture will result' creamy and pale.

Add eggs and beat again until 'they are well incorporated.

Join the sifted flour and baking soda and stir well with a wooden spoon.

Add chocolate chips and peanuts, if using, and mix well.

Spread the dough by spoonfuls well-spaced, on baking sheets covered with parchment paper and bake for about 10-12 minutes or until 'the biscuits have reached a light golden color.

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Iranian Halva

halva iraniano , inserito originariamente da fugzu .

Per festeggiare la conclusione a tempo di record del libro di Chiara Riccarand "La cucina persiana" Ed. Ponte alle Grazie , mi sono cimentata in un HALVA' persiano.

L'halvà è un dolce dalle origini antiche, presente in numerosissime versioni, in tutta l'area mediorientale, al punto che il nome è diventato sinonimo di "dolce, tenero, malleabile".

Refrigerato o lasciandolo riposare qualche ora, questo dolce aumenta la sua consistenza.

INGREDIENTI
(90 balls-6 persons)

480 gr flour 00 Spadoni special homemade pasta

360 gr butter 240 gr sugar 250 gr water
(+ 60 g) *
65 ml rosewater
1 teaspoon ground saffron, dissolved in 60 ml of hot water *
2-3 cardamom seeds crushed in a mortar

Garnish

cinnamon coconut powder, almonds, pistachios and chopped or cut into strips

PROCEDURE

Toast in a pan on low heat for about 10 minutes, the flour.
Passing the flour from white to an amber color. Prepare a syrup

bring to boil water with sugar and crushed cardamom seeds and saffron with mortar.
Add only to fire off the rose water.

When the flour is yellowish remove the pan from heat and add butter, stirring quickly and the compost will now a dark, burnished. come off.
Also add the syrup, stirring constantly. You will get almost immediately a compound glossy, dark plastic.
If you need it put it back on the stove over low heat. When the mixture comes off well from the edges of the pan and smooth it is ready.

Pour onto a plate to cool slightly, then it can be portioned in small balls or pour on a dish and a spoon formed on the surface of the decorations.

Put in a bowl a bit 'of coconut and pass the ball as and when it will do.
Arrange on a plate, sprinkle with a little 'ground cinnamon and chopped pistachios or almonds.

CONSIDERATIONS

I tried using a third of the recommended dose and I did not add the saffron because I did not have at home.
I got 30 balls.

flour 160 grams butter 120


80 sugar 83 g water (+20 g)
21 grams rosewater
1 seed cardamom

DECORATION
cinnamon, almond flakes

To toast the flour I used a thick-bottomed pan with a wooden spoon and , keeping the flame very low. At first nothing seemed to happen but I always mixed, then began the smell of the flour is yellowed and imperceptibly. After 12 minutes after the flame, I removed from heat and add the butter, stirring the mixture immediately became dark, while staying consistent and not burned.
adding the syrup, while still stirring, magically without any effort the mixture is dry, without returning the fire, probably due to the heat transferred from the pot.

The consistency when the halva is just done, is unique!
a kind of clay.

I had ever eaten and I can tell you that remembers the chestnut cream, fragrant.

I left the balls on a plate for a couple of hours and the mixture has hardened, assuming a slightly sandy texture, but really good.

I'll definitely try it with saffron!