المطبخ السوداني البريطاني British Sudanese cuisine

13/08/2024

Twisted Donuts with Vanilla Cream and Blueberry Jam

Ingredients

For the Dough
250ml milk
15g yeast
150g butter
70g sugar
1 large egg
750g bread flour

the Vanilla Cream
* 1 large egg
* 100g sugar
* 40g corn flour
* 200ml milk
* Vanilla extract pods
* 75g butter

the Blueberry Jam
* 250g blueberries
* 100g sugar

# For Roasting
* Oil



the Dough
1. **Activate the yeast:** Warm the milk slightly (not hot) and dissolve the yeast in it. Let it sit for about 10 minutes until it becomes frothy.
2. **Combine ingredients:** In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the egg.
3. **Add dry ingredients:** Gradually add the flour to the wet ingredients, alternating with the yeast mixture. Knead the dough until smooth and elastic.
4. **First rise:** Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place until doubled in size (about 1-2 hours).
5. **Punch down:** Once risen, gently punch down the dough to release the air.

# # Making the Vanilla Cream
1. **Combine ingredients:** In a saucepan, whisk together the egg, sugar, and corn flour until smooth. Gradually add the milk, stirring constantly.
2. **Cook the cream:** Cook the mixture over medium heat, stirring continuously, until it thickens and bubbles. Remove from heat.
3. **Add flavor:** Stir in the vanilla extract and butter until the butter melts and the cream is smooth.
4. **Chill:** Cover the cream with plastic wrap, ensuring it touches the surface to prevent a skin from forming, and refrigerate until completely cooled.

the Blueberry Jam
1. **Combine ingredients:** In a saucepan, combine the blueberries and sugar.
2. **Cook the jam:** Bring the mixture to a boil, then reduce heat and simmer until the blueberries burst and the mixture thickens.
3. **Cool:** Let the jam cool completely before using.

and Frying the Donuts
1. **Roll out the dough:** On a lightly floured surface, roll out the dough to about 1/2 inch thickness.
2. **Cut out shapes:** Use a donut cutter or a round cookie cutter and a smaller one for the center to cut out donut shapes.
3. **Twist the donuts:** Twist each donut shape into a desired pattern.
4. **Second rise:** Place the twisted donuts on a baking sheet lined with parchment paper, cover with a damp cloth, and let rise until doubled in size (about 30 minutes).
5. **Fry the donuts:** Heat oil in a deep fryer or large pot to about 375°F (190°C). Carefully fry the donuts until golden brown on both sides.
6. **Drain:** Remove the donuts from the oil and drain on paper towels.

# Assembling the Donuts
1. **Fill with cream:** Once the donuts have cooled slightly, fill them with the vanilla cream using a piping bag or pastry bag with a small nozzle.
2. **Top with jam:** Top the filled donuts with a dollop of blueberry jam.

**Note:** For a richer flavor, consider using a combination of whole milk and heavy cream for the dough. You can also experiment with different fillings and toppings to suit your taste preferences.

**Would you like some tips on twisting the donuts or any other specific questions?**

29/05/2024

# # No-Bake Biscuit and Nut Slice Recipe

This recipe creates a delicious and easy no-bake slice loaded with biscuits, nuts, and white chocolate.

**Ingredients:**

* 500g biscuits (any type you prefer)
* 100g butter
* 400g pistachios
* 200g dried red raisins
* 500g condensed milk

**Topping:**

* 200g walnuts
* 400g white chocolate
* Desiccated coconut (optional)

**Instructions:**

1. **Grind the biscuits:** Using a food processor or blender, grind the biscuits into a fine crumb.
2. **Combine biscuit and butter:** In a large bowl, mix the crushed biscuits with the melted butter. Stir well until everything is evenly combined.
3. **Add pistachios and raisins:** Roughly chop the pistachios (reserve some for garnish) and add them to the biscuit mixture along with the raisins.
4. **Incorporate condensed milk:** Pour in the condensed milk and stir well until all the ingredients are well combined and a thick paste forms.
5. **Prepare the baking tray:** Line a baking tray with baking paper.
6. **Spread the mixture:** Transfer the biscuit mixture onto the prepared baking tray. Use a spatula to evenly spread the mixture into a flat layer, pressing it down firmly to ensure an even consistency.
7. **Add walnuts:** Sprinkle the chopped walnuts evenly over the top of the biscuit layer.
8. **Melt and add chocolate:** Melt the white chocolate in a heatproof bowl over simmering water, ensuring the water doesn't touch the bottom of the bowl. Once melted and smooth, pour the white chocolate over the walnuts and biscuit base. Use a spatula to gently spread the chocolate evenly over the entire surface.
9. **Optional garnish:** If using, sprinkle the reserved crushed pistachios and desiccated coconut over the top of the melted chocolate for an extra textural and visual touch.
10. **Refrigerate and set:** Place the baking tray with the biscuit slice in the refrigerator for at least 4 hours, or until the chocolate has completely set and the slice is firm.
11. **Cutting and serving:** Once set, remove the slice from the refrigerator and cut it into squares or desired shapes for serving. Enjoy your delicious no-bake biscuit and nut slice!

**Tips:**

* For a richer flavor, use a combination of different types of biscuits, like chocolate chip cookies, digestives, or shortbread.
* You can substitute other types of nuts for the pistachios and walnuts, such as almonds, hazelnuts, or pecans.
* To make the slice gluten-free, use gluten-free biscuits.
* If the condensed milk makes the mixture too sticky, add a tablespoon or two of cocoa powder to help absorb some of the moisture.

12/05/2024

Sweet Dessert 🍧 🍪 🍨 🍩 🍦

12/05/2024

Donut 🍩 🍩 🍩 🍩 🍩 🍩

10/05/2024

Trileche Recipe: A Step-by-Step Guide

This recipe breaks down the creation of Trileche, a delicious milk-soaked cake, into its four main components: the cake, caramel sauce, milk soak, and whipped cream.

**Ingredients:**

**Cake:**

* 4 Eggs
* 1 cup (200g) Sugar
* 1 tsp Vanilla extract
* 1/4 cup (100g) Milk
* 1 ½ cups (300g) Flour
* 1 tsp Baking powder

**Caramel Sauce:**

* 1 cup (200g) Sugar
* 2 Tbsp (40g) Butter
* 1/2 cup (100ml) Milk
* 1 tsp Cornstarch

**Milk Soak:**

* 1 liter Milk
* 2 Lipton tea bags
* 2 Cardamom pods
* Sugar (to taste)

**Whipped Cream:**

* 1 cup (200ml) Whipping cream
* ¾ cup (50g) Sugar

**Instructions:**

1. **Make the Cake:**
* In a bowl, whisk together eggs, sugar, and vanilla extract until the mixture doubles in volume.
* Slowly add 1/4 cup of milk while continuing to whisk.
* In a separate bowl, sift together flour and baking powder.
* Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
* Pour the batter into a greased oven tray.
* Bake at 180°C (350°F) for 30 minutes, with the heat source only coming from below.
* Let the cake cool completely.

2. **Make the Caramel Sauce:**
* In a saucepan over low heat, melt the sugar until it dissolves.
* Once melted, add the butter and stir until combined.
* In a separate cup, mix 1 tsp cornstarch with 1/2 cup of milk.
* Slowly add the cornstarch mixture to the sugar mixture while whisking constantly.
* Bring to a simmer and cook for a few minutes, until the sauce thickens.
* Remove from heat and let cool slightly.

3. **Make the Milk Soak:**
* In a saucepan, heat 1 liter of milk over low heat.
* Add cardamom pods and Lipton tea bags.
* Add sugar to taste and stir until dissolved.
* Remove from heat and let the tea steep for 10 minutes.
* Strain the milk to remove tea bags and cardamoms.

4. **Make the Whipped Cream:**
* In a chilled bowl, whip the whipping cream until soft peaks form.
* Gradually add sugar while continuing to whip until stiff peaks form.

5. **Assemble the Trileche:**
* Once the cake is cool, use a toothpick to poke holes all over the surface.
* Slowly pour the milk soak over the cake, allowing it to soak in.
* Spread the whipped cream over the top and sides of the cake.
* Drizzle the cooled caramel sauce over the top.
* Refrigerate for at least 6 hours, or preferably overnight, for best results.

**Tips:**

* For a richer cake flavor, separate the egg whites and yolks. Beat the egg whites until stiff peaks form, then fold them gently into the batter after mixing the egg yolks with the sugar and vanilla.
* You can adjust the amount of milk soak depending on how soaked you prefer your cake.
* Decorate the cake with additional caramel sauce, whipped cream, fresh fruit, or chocolate shavings before serving.

22/04/2024

# # Pistachio Cream Filled Biscuits Recipe

This recipe creates delicious pistachio cream filled biscuits with a decorative chocolate cream topping.

**Ingredients:**

* **Decorate Cream**
* 10g Gelatin
* 15ml Water
* 150g Whipping Cream
* Vanilla Pods (seeds scraped)
* 100g White Chocolate
* 150g Whipping Cream
* **Filling Cream**
* 3 Egg Yolks
* 100g Sugar
* 40g Pistachio Powder
* 50g Corn Flour
* 1L Milk
* 2 Vanilla Pods (seeds scraped)
* 100g Butter
* **Biscuits**
* 300g All-Purpose Flour
* 40g Almond Flour
* 130g Powdered Sugar
* 150g Butter (softened)
* 1 Large Egg
* 1 tsp Vanilla Extract
* **Decoration**
* Strawberry Jam
* Chopped Pistachios

**Instructions:**

1. **Make the Decorate Cream:**
* In a small bowl, bloom the gelatin by sprinkling it over 15ml of cold water. Set aside for 5 minutes.
* In a saucepan, heat 150g of whipping cream with the scraped vanilla bean pods (or extract) over low heat until simmering. Remove from heat and let steep for 10 minutes.
* While the cream steeps, melt the white chocolate in a heatproof bowl over a pot of simmering water (double boiler method).
* Strain the vanilla cream back into the saucepan and remove the vanilla pods.
* Heat the cream again until just simmering. Whisk in the bloomed gelatin until dissolved.
* Pour the hot cream mixture over the melted white chocolate and whisk until smooth.
* Fold in the remaining 150g of cold whipping cream until combined.
* Pour the decorate cream into a shallow container and refrigerate for at least 2 hours, or until set.

2. **Make the Filling Cream:**
* In a large bowl, whisk together the egg yolks, sugar, pistachio powder, and corn flour.
* In a saucepan, heat the milk with the scraped vanilla bean pods (or extract) over medium heat until simmering. Remove from heat and let steep for 10 minutes.
* Slowly whisk the hot milk into the egg yolk mixture.
* Return the mixture to the saucepan and cook over medium heat, stirring constantly, until the mixture thickens and bubbles.
* Remove from heat and stir in the butter until melted and smooth.
* Pour the filling cream into a bowl, cover with plastic wrap directly on the surface (to prevent a skin from forming), and refrigerate for at least 2 hours, or until chilled.

3. **Make the Biscuits:**
* In a stand mixer with the paddle attachment, cream together the softened butter and powdered sugar until light and fluffy.
* Beat in the egg and vanilla extract until well combined.
* In a separate bowl, whisk together the all-purpose flour and almond flour.
* Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
* Shape the dough into a disc, wrap in plastic wrap, and refrigerate for at least 1 hour.

4. **Assemble and Bake:**
* Preheat oven to 180°C (350°F). Line baking sheets with parchment paper.
* On a lightly floured surface, roll out the chilled dough to about 1/4-inch thickness.
* Use cookie cutters to cut out desired shapes and place them on the prepared baking sheets.
* Bake for 20-25 minutes, or until golden brown. Let cool completely on the baking sheets.

5. **Assemble and Decorate:**
* Once the biscuits and creams are chilled and the biscuits are baked and cooled, spread a thin layer of strawberry jam on half of the cooled biscuits.
* Top the jam with a spoonful of the chilled pistachio cream.
* Remove the decorate cream from the refrigerator and whip it until it forms stiff peaks. Pipe or spoon the decorate cream onto the top of the filled biscuits.
* Garnish with chopped pistachios and additional dots of strawberry jam for a beautiful design.

**Enjoy your delicious pistachio cream filled biscuits!**

**Tips:**

* For a richer flavor, use brown butter in the biscuit dough.
* You can toast the chopped pistachios before using them for decoration.
* If the decorate cream becomes too stiff after refrigerating, simply whisk it for a few seconds to soften it.

11/04/2024

Coconut 🥥 Roll

Ingredients:**

* Dough:
* 1 egg
* 100g sugar
* 200ml milk (warmed)
* 100g butter (softened)
* Pinch of salt
* 20g yeast
* 600g bread flour
* Filling:
* 160g desiccated coconut
* 200g condensed milk
* 150g butter (softened)
* Decoration (optional):
* Condensed milk
* Desiccated coconut

**Instructions:**

1. **Make the Dough:**
* In a large bowl, whisk together the egg, sugar, and salt.
* Add the warm milk and yeast, and stir well to combine.
* Gradually add the flour, mixing until a soft dough forms.
* Knead the dough on a lightly floured surface for about 10 minutes, or until smooth and elastic.
* Place the dough in a greased bowl, cover with plastic wrap, and let it rise in a warm place for 1-2 hours, or until doubled in size.

2. **Make the Filling:**
* In a separate bowl, cream together the softened butter and condensed milk until light and fluffy.
* Stir in the desiccated coconut and mix well to combine.

3. **Assemble the Rolls:**
* Once the dough has risen, punch it down to release the air.
* On a lightly floured surface, roll out the dough into a large rectangle, about 1/2 inch thick.
* Spread the coconut filling evenly over the dough, leaving a 1-inch border around the edges.
* Starting from a long edge, roll the dough up tightly into a log.
* Using a sharp knife or dental floss, cut the log into 1-inch slices.
* Place the rolls on a greased baking sheet, leaving space between them for rising.

4. **Second Rise and Bake:**
* Cover the baking sheet with plastic wrap and let the rolls rise for another 30-45 minutes, or until doubled in size.
* Preheat your oven to 170°C (350°F).
* Brush the tops of the rolls with milk or egg wash (optional).
* Bake for 20-25 minutes, or until golden brown.

5. **Decoration (optional):**
* While the rolls are still warm, drizzle them with condensed milk and sprinkle with desiccated coconut for an extra touch.

6. **Enjoy!**
* Let the rolls cool slightly before serving.

**Tips:**

* For a richer flavor, use brown sugar instead of white sugar in the dough.
* You can add a teaspoon of vanilla extract to the dough or filling for extra flavor.
* If you don't have any dental floss, you can use a sharp knife to cut the dough. Just be careful not to tear the dough.
* To check if the rolls are done, insert a toothpick into the center of a roll. If it comes out clean, they are done.

04/04/2024

Ingredients:

Biscuit Base:

300g Assorted Biscuits

Milk (for dipping)

Custard Filling:

3 Egg Yolks

200g Sugar

50ml Milk

200g Corn Flour

1 Vanilla Pod (seeds scraped)

1L Milk

100g Chocolate (chopped)

100g Butter

Speculaas Middle Layer:

200g Speculaas Biscuits

300g Whipping Cream

80g Sugar

Final Layer:

300g White Chocolate

30g Chocolate Milk

Instructions:

Biscuit Base:

Dip biscuits briefly in milk and arrange them in a large serving bowl, creating the first layer. Set aside.

Custard Filling:

In a saucepan, heat 1L of milk over low heat.

In a separate bowl, whisk together egg yolks, sugar, corn flour, and vanilla seeds.

Slowly whisk the hot milk into the egg yolk mixture.

Return the combined mixture to the saucepan and cook over medium heat, stirring constantly, until it thickens and becomes smooth.

Remove from heat and stir in chopped chocolate and butter until melted and well combined.

Assemble the Cake:

Pour the warm custard filling over the biscuit base in the serving bowl.

Add another layer of biscuits on top of the custard.

Speculaas Middle Layer:

In a separate bowl, whip the whipping cream until stiff peaks form.

Gently fold in the sugar.

Spread the whipped cream over the biscuit layer.

Crumble the speculaas biscuits and sprinkle them on top of the whipped cream.

Final White Chocolate Layer:

In a microwave-safe bowl, heat the white chocolate and chocolate milk together in short bursts, stirring in between, until melted and smooth.

Take the cake out of the refrigerator.

Pour the melted white chocolate over the cake, gently spreading it to cover the entire surface.

Decoration:

Transfer the remaining melted chocolate to a piping bag.

Drizzle the chocolate in lines across the top of the cake.

Use a toothpick to drag through the chocolate lines, creating a decorative swirl pattern.

Refrigerate the cake for at least 30 minutes before serving.

Enjoy!

04/04/2024

31/03/2024

# # Chocolate Biscuit Cake Recipe with Speculaas and White Chocolate Layers

This recipe creates a layered dessert with a biscuit base, creamy vanilla custard, a speculaas biscuit middle, whipped cream, and a final white chocolate layer. Here's a breakdown with instructions:

**Ingredients:**

* **Biscuit Base:**
* 300g Assorted Biscuits
* Milk (for dipping)
* **Custard Filling:**
* 3 Egg Yolks
* 200g Sugar
* 50ml Milk
* 200g Corn Flour
* 1 Vanilla Pod (seeds scraped)
* 1L Milk
* 100g Chocolate (chopped)
* 100g Butter
* **Speculaas Middle Layer:**
* 200g Speculaas Biscuits
* 300g Whipping Cream
* 80g Sugar
* **Final Layer:**
* 300g White Chocolate
* 30g Chocolate Milk

**Instructions:**

1. **Biscuit Base:**
* Dip biscuits briefly in milk and arrange them in a large serving bowl, creating the first layer. Set aside.

2. **Custard Filling:**
* In a saucepan, heat 1L of milk over low heat.
* In a separate bowl, whisk together egg yolks, sugar, corn flour, and vanilla seeds.
* Slowly whisk the hot milk into the egg yolk mixture.
* Return the combined mixture to the saucepan and cook over medium heat, stirring constantly, until it thickens and becomes smooth.
* Remove from heat and stir in chopped chocolate and butter until melted and well combined.

3. **Assemble the Cake:**
* Pour the warm custard filling over the biscuit base in the serving bowl.
* Add another layer of biscuits on top of the custard.

4. **Speculaas Middle Layer:**
* In a separate bowl, whip the whipping cream until stiff peaks form.
* Gently fold in the sugar.
* Spread the whipped cream over the biscuit layer.
* Crumble the speculaas biscuits and sprinkle them on top of the whipped cream.

5. **Final White Chocolate Layer:**
* In a microwave-safe bowl, heat the white chocolate and chocolate milk together in short bursts, stirring in between, until melted and smooth.
* Take the cake out of the refrigerator.
* Pour the melted white chocolate over the cake, gently spreading it to cover the entire surface.

6. **Decoration:**
* Transfer the remaining melted chocolate to a piping bag.
* Drizzle the chocolate in lines across the top of the cake.
* Use a toothpick to drag through the chocolate lines, creating a decorative swirl pattern.

7. **Refrigerate** the cake for at least 30 minutes before serving.

**Enjoy!**

► abirzkitchen #... #شو بتسموها في بلدكم ؟

The Armenian "Ghapama"

30/01/2024

Easy Dessert Fraisier as it should be hatemdessert/حلوى فرايزر سهلة التحضير كما ينبغي

19/12/2023