Hello from Doha, Qatar!
It has been a while since I blogged, as I was busy moving to start my new work here in Doha. Moving to Doha was not an easy thing to do !!! Not at all !!!
Anyway on the night before flying to Qatar, I baked a couple dozens of my favorite cookies, cashew nuts and milk chocolate. I got this recipe while doing my apprenticeship in Hong Kong from my French pastry chef. It is simply delicious and very easy to make. Just make a batch and freeze them. Once you need some cookies take them out of the freezer, cut them, and bake them. It won’t take 10 minutes. The best part of it is that you can simply decide whether you like it chewy or hard by following a simple trick you that would give you the texture you want.
- 300 g Butter
- 525 g Brown sugar
- 180 g Eggs
- 600 g Flour
- 5 g Baking powder
- 5 g Salt
- 5 g Bicarbonate soda
- 500 g Cashew nuts
- 500 g Milk chocolate
*For soft and chewy cookies use dark brown sugar. Since it has more molasses, it will leave your cookies moist and soft. And for harder cookies I just use light brown sugar!
- Beat the butter and the sugar together then add all the ingredients following the order.
- Weigh the dough and divide it into 450 g portions, roll the dough in parchment paper and freeze.
- Once you want some freshly baked cookies, remove your roll from the freezer leave it for a couple of minutes till it is softer to cut but still firm to get nice identical cookies.
- Bake at 180 C for 6 minutes, et voila!
While studying, working and traveling you come across many recipes; some of which you keep, others you discard and some you treasure.
This is definitely one of the recipes that I don’t only treasure but more. By far this is one of my favorite recipes, which also could be made in a gluten-free version. This is the recipe that never failed me, whether I bake it in a professional oven or a simple house oven.
Ingredients: (20 cm cake pan)
- 200 g Dark Chocolate (70% cocoa)
- 200 g Butter
- 4 Pcs Egg
- 150 g Sugar
- 60 g Flour ( for gluten-free 40 g Almond powder, 20 g cocoa powder)
- 7 g Baking powder
- Preheat the oven to 180 C, grease and flour the cake pan.
- Melt the chocolate in a microwave or on a double boiler.
- Add the butter to the chocolate and mix till butter is melted and a homogeneous mixture.
- Using a whisk, mix the eggs with the sugar till fluffy and double in volume.
- Add in the flour and baking powder gradually.
- Fold in the chocolate and butter mixture with the eggs.
- Pour in the pan and bake for 27-30 minutes.
- Leave the cake to cool for 15 minutes before removing from pan.
Let’s say that when you are staying at home looking for a new job, you won’t be the happiest person in the world, and in these cases you need your own comfort food and one of my comfort food items is fried rice. It is true I am not originally from Far East Asia but Asian and Indian food comprises the largest percentage of my comfort food.
Anyway fried rice is a very easy dish to make, and lots of people love it as you can use all your leftovers. Leftover rice, meat or chicken, adding to it leftover steamed vegetables or fresh; both would be perfect. There are so many ways to cook it as every region and area has its own way and touch. But here I share my most favourite one.
Ingredients (4-5 servings):
- 20 g Vegetable oil
- 350 g (2 cups) Cooked white rice ( steamed, boiled) any would be good
- 2 pcs Meduim size carrot cut into julienne
- 1PC Zucchini cut into julienne
- 1PC Onion chopped
- 2 cloves Garlic roughly chopped
- 30 grams Premium dark soya sauce
- 20 grams Oyster sauce
- 10 grams Chinese spicy sauce
- 15 grams Sesame oil
- 1-2 Spring onions (scallions) roughly chopped
In a wok heat the vegetable oil, add in the onion and sauté for 3 minutes. Add in the garlic and sauté for another 2 minutes. Add in the carrots and zucchini and sauté for couple of minutes till preferred tenderness is reached, I prefer my vegetables crunchy so I only sauté for 2 minutes.
Add to the wok your cooked and cold rice and stir for a minute.
While sautéing add in your sauces. Keep tasting while cooking, the quantity of the sauces could be adjusted up to taste. When it is done drizzle the sesame oil over and garnish with the green onions.