Maarouk, the Levantine Brioche

Foodies+ , a G+ community, was more than an online community were we all got together and shared delectable recipes, but it was more like a family were we shared our food cultural heritage and our fondest food memories. It is unfortunate that this wonderful platform will be switched off in August 2019. But for the time being, let's continue to use this platform in the best way we know and keep this community as vibrant as it has always been.

October is "bread month" at Foodies+. A staple for most people across the globe, bread comes in more shapes, forms and tastes than you can think of. My choice to celebrate this theme is a wonderful bread that hails from one of the most ancient cities in the world: Aleppo, Syria. Maarouk, a brioche-like bread, is quite popular in Aleppo all year long, but it is especially popular during Ramadan.

Maarouk has a texture that is quite similar to a good brioche, but the flavor profile is different. While vanilla, and sometimes citrus zest, flavor brioche, maarouk relies on the aromas of anise, fennel and if available mahaleb (a cherry grown for its aromatic kernels)  to get its unique taste.

The process of making maarouk is easy but you need to be patient to get a a very soft and extremely tasty bread. (This one of the endless recipes you can find)

For the dough you need:

• 250 g bread flour
• 80 g lukewarm milk (37 C)
• 8 g fresh yeast or 2,5 g dry yeast
• 1 egg
• 30 g sugar
• 10 g honey
• 5 g sea salt
• 1 tsp fennel seeds 
• 1 tsp anise seeds
• 1 tsp mahaleb (if available)
• 100 g soft butter

First crush the salt with the fennel, anise and mahaleb seeds, set aside.

In a bowl combine the milk with the yeast and mix well until dissolved, add 80 g of the flour and mix again, add the rest of the flour over the mixture and cover the bowl and let it rest for half an hour.

Now add all the ingredients but the butter and knead for at least 10 min on a low speed. Once you have an homogeneous  and soft dough start adding the butter piece after piece and knead for 10 more minutes.

Transfer the dough into a clean bowl and let it rise for about 2 hours or until doubled in size. Now bring the sides to the middle, to let out the accumulated gases, cover the bowl and place in the fridge over night or at least 8 hours. I usually prepare the dough at night and leave it to proof in the fridge over night.

In the morning, or after 8 hours, take the dough out of the fridge and cut into pieces, depending on the braid you want to shape. I opted for a 6 strands braid so I divided the dough into 6 pieces about 90 g each. Braid the dough and leave it to rise, it will take between 2 to 3 hours, depending on the room temperature.

Before the maakrouk is almost ready, preheat your oven to 180 C for about 20 min.

Brush the bread with egg wash (1 egg with 1 tsp of milk and a sprinkle of  instant coffee). Leave it to rest 10 min and egg-wash it again, sprinkle sesame seeds or any other seed of your liking and bake for about 25 to 30 min or until golden brown. 

Once baked, place the bread on a cooling rack and brush it with a simple syrup (50 g water, 50 g sugar, few fennel seeds (optional) and few drops of lemon juice) and leave it to cool.

Enjoy a slice of maarouk with some honey, cream cheese, jam, or anyway you like; the options are endless. I personally enjoy this bread in the morning with a dollop of jam and a big warm cup of coffee for some comforting indulgence before the start of a long working day.

The bread will stay soft and delicious for at least 4 days, due to the slow fermentation process.

Insider tip: you can use the dough to make a wonderful stuffed bread perfect for breakfast. Stuff the rested dough with the cheese of your choice, let it proof for the final time, and bake as indicated. 

Torta Caprese Bianca al Limone

Traveling is a great source of renewal and inspiration. If it was possible, I would spend my days traveling and exploring new cultures and the flavors they cherish the most.

Italy is one of my favorite destinations. The food culture there, like the architecture, the nature and the people is vibrant, colorful, and simply amazing. I can never tire of the sights and smells of Italy.

Few weeks ago, I went on a short trip to Naples, Capri and the Amalfi Coast. What a stunner of a region it is!

Capri, an island off the coast of Naples, is a treasure trove of breathtaking sights and enchanting citrus scents. I am no Italy expert, but if you ever plan on visiting this Mediterranean country, Capri should rank pretty high on your list of to visit regions.

Capri is famous for its Torta Caprese, which is an almond-based cake with a moist and a crumbly texture. It dates back to the start of the 20th century, and if you read about its origins you will come across various stories. Irrespective of how it started, the cake is now widely consumed by tourists in Capri and the South of Italy be it in its chocolate (cioccolota) or lemon (limone) variations. Both versions have chocolate but the bianca or white version uses white chocolate.  You can't go with either variation of this delicate almond-based cake, but the lemon flavor won my vote.

If I managed to spike your interest in this famous Italian dessert and you want to bring the bright flavors of Capri to your home, this is what you need to do.  (Note, recipe adapted from here).

Ingredients:

• 165 g almond flour (I made mine. I soaked the almonds in hot water for few minutes, then in cold water, spread them over a towel to dry then processed them)
• 100 g fine sugar
• 40 g corn flour
• 3 g baking powder
• 130 g grated white chocolate
• zest of 2 organic and unwaxed lemons 
• 30 g olive oil
• 35 g melted butter
• 4 eggs at room temperature
• 2 tbsp limoncello 
• dash of salt

Method:

In a bowl, mix the almond flour with the sugar, chocolate, salt, baking powder, lemon zest and corn flour.

In another bowl combine the eggs with the limoncello (you can substitute with the same amount of lemon juice) and beat until the batter doubles in volume and becomes pale. Fold in gently the butter and the oil then add the mixture to the flour and mix until well combined.

Pour the batter into a greased pan, covered with parchment paper, and bake for about 30 to 40 minutes in a preheated oven (175C).

Keep in mind that the baking time will vary from one oven to another, the pan size and material. You want the cake to be fully baked but not dry and with a nice brown color. Inset a toothpick in the center of the cake and if it comes out clean, your cake is done. 

The cake batter is rather liquid and during baking the edges may cook faster than the center. To have an even bake, you can use baking strips. Azlin Bloor made this cake and explains how you can prepare homemade baking strips. Her recipe yields a cake with a different texture as the amount of ingredients and method are somewhat different. Nonetheless, both recipes will deliver a scrumptious cake! 

Once baked, leave the cake to cool almost completely before removing it from the pan, then put on a a wire rack to cool completely.

You can serve the cake as it is, but  you can decorate with a dusting of powdered sugar and few fresh fruits to elevate its looks.

All you have to do now is to serve yourself a slice of this torta and enjoy the flavors of sunny Southern Italy.

Sixth Anniversary Celebrated with a Chocolate and Cherry Cake

Six years! Wow, it seems like yesterday that I started my food blogging journey and I couldn't be happier to celebrate with you my blog's sixth anniversary.

Food bloggers make everything seem effortless. However, behind every single post there's an enormous time invested into perfecting the recipe, styling the food, taking stellar photos, and writing the post among many other big and small steps. It has been a hectic year for me and I did not have enough time to blog as often as I wanted. This made me have a new respect for those who lead very busy lives and yet find the time to inspire us with their wonderful food recipes.

Busy as I am, I could not let this occasion pass unnoticed. The blog's anniversary is the perfect occasion to slow things down, make a wonderful cake and just savor the moment (and the cake of course!).

I am surely not the only one who is a die-hard fanatic of chocolate and fruit combos. For my blog's anniversary, I went for a cherry and chocolate cake and let me tell you that it was as delicious, scrumptious and divine as it can be.

The base of the cake is a simple chocolate sponge as I wanted the filling and the frosting to shine through unhindered. With ingredients like dark chocolate, mascarpone, amarena cherries or Italian sour cherries, you are one step away from perfection.

Although elaborate cakes are usually reserved for special occasions, no occasion is more special than treating yourself or your loved ones with a cake made with delectable ingredients and a whole lot of love!

There are a few steps to making the cake, but they are not complicated. You just need some planning ahead.

Let´s start with the sponge base.
For 4 layers you need (15 cm pan):

• 4 eggs at room temperature
• 120 g sugar
• 90 g pastry flour
• 30 g cocoa powder
• 40 g melted butter
• half tsp salt
• 2 tbsp kirsch (cherry based brandy, or you can use any other cherry liqueur)
• 1 tsp vanilla extract

First mix flour, cocoa powder and salt and set aside.

In a bowl, combine eggs, kirsch and vanilla and start beating on a low speed, then slowly increase the speed until the eggs become frothy. Start adding the sugar, and beat for at least 10 minutes or until the batter triples in volume, is pale in color and can hold shape.

Turn off the mixer, and gently fold the flour mixture. Once well combined add the butter and mix carefully.

Grease and line 4 pans. Divide the batter into the pans and bake in a preheated oven  (170 C) for 12 to 15 minutes.

Leave to cool for 5 to 10 minutes then remove from pans and set aside to cool completely, preferably on a wire rack. 

For the mascarpone filling:

• 250 g mascarpone, at room temperature
• 100 g soft butter
• 100 to 150 g powder sugar (adjust to your liking)
• 30 g amarena cherries syrup (if not available use any other cherry syrup)

Combine the cheese and butter and whisk until well incorporated, add the sugar and mix again, and finally add the syrup and mix for 30 seconds. Put in the fridge to harden. 

For the chocolate ganache:

• 170 g dark chocolate, chopped
• 140 g cream, 35%
• 1 tbsp kirsch or vanilla extract

Heat the cream on a gentle flame and remove it before it boils. Pour over the chopped chocolate, and leave for a couple of minutes. Whisk until you get a smooth ganache. Add the kirsch and mix again.

For the chocolate frosting:

• 250 g mascarpone at room temperature
• 170 g of the previously prepared ganache 
• 40 g powdered sugar

Combine all the ingredients and beat until well combined and fluffy. Refrigerate.

Now that all the elements are ready, it's time to assemble.

Dollop some of the filling on your serving plate and add the first cake layer. Spread  a generous amount of the mascarpone filling over the cake and then add amarena cherries cut in half. You can use fresh cherries if you don't have the amarena ones. Top with another layer cake and repeat the process until you the last cake layer.

With a spatula cover top and sides of the cake with what´s left of the mascarpone cream and refrigerate for half an hour.

Take the cake out of the fridge and cover it with the chocolate frosting. Leave some if you want to decorate with it. 

Once you covered the cake, and decorated it to your liking, add the remaining ganache. If it has set too hard, heat it over simmering water. Pour over the cake and let it drip over.

To add a nice touch, I piped some chocolate frosting around the edge of the cake. I topped the frosting with cherries. Voila, you're done!

What a light and rich cake! It has the perfect level of sweetness and marries beautifully the distinctive flavor of amaerna cherries and the deep notes of chocolate. Seriously, this is a cake you should try! 

Rhubarb and Strawberry Pie with Coconut Crumble Topping

As rhubarb has a short seasonal availability and it's not the easiest ingredient to find in Madrid, so whenever it's around, I incorporate it in all sort of recipes. Today's pie is an example of such recipes.
  
Strawberry and rhubarb are a beautiful flavor combination, but  add coconut to the mix and you get something really special.  It´s the first time I try this combination and it surely won´t be the last. It's such a winning combo! Trust me on that, try it and you won't be disappointed. 

This rhubarb and strawberry pie has a flaky yet crunchy crust, a sweet and soft filling with a crumbly coconut topping. Did I convince you? If so, these are the steps you need to make this lovely pie.

For the crust you need: (22 cm pan)

• 200 g pastry flour
• 115 g butter
• 50 g sugar
• 35 to 45 ml vodka or kirsch
• dash of salt 

In the food processor, mix flour, sugar and salt, pulse for few seconds to combine, add the butter and pulse a few times to get a sandy mixture. Slowly add the vodka or kirsch; one tablespoon at first then one teaspoon at a time. Each flour has a different absorption capacity, so be careful to avoid having a soggy dough.

Once the dough forms a ball, drop the mixture on the working surface and gather it. Do not over work the dough. Wrap in plastic and let the dough rest in the fridge for at least an hour or overnight.

Once you´re ready to bake, flatten and roll the dough on a floured surface to about half a cm thick and place it in the pie dish. Prick the dough with a fork, cover with baking paper, put some weight over it (beans, rice or ceramic pearls) and blind bake for 10 to 15 min in a preheated oven (180 C). 

Set aside to cool.

For the filling:

• 3 tbsp of raspberry and rhubarb jam (or any strawberry jam)
• 125g sliced strawberies
• 125g sliced rhubarb
• 50 g sugar (or adjust to your liking)
• 1 tbsp corn flour
• seeds of half a vanilla bean 
• 1/2 tsp orange zest
• pinch of salt

Mix all ingredients but the jam and leave to macerate for at least 20 minutes. 

For the streusel topping:

• 25 g cold butter cut into small cubes
• 25 g sugar
• 50 g pastry or all purpose flour
• dash of salt
• 1 teaspoon vanilla extract
• 50 g desiccated coconut                                                                                                                  

Combine the sugar, flour, salt and butter using a dough blender or your fingertips. Work quickly as you don´t want to melt the butter. Once you have a sandy mixture add the coconut flakes and vanilla and mix to combine.

Assembly:

Spread the jam over the baked and cooled dough. Add the strawberry and rhubarb mixture (discard the excess liquid) then evenly sprinkle the streusel on top. You can add some extra shaved coconut if you wish.

Bake in a preheated oven (180 C) until the top is golden brown. Leave to cool for at least 20 minutes before serving.

Sprinkle some powdered sugar for an extra nice touch, although not necessary. Serve while still  warm with vanilla ice cream or creme fraiche, some jam and slices of fresh strawberries. 

The combination of these flavors is spot on and will satisfy any pie lover.

An Exquisite Rhubarb and Strawberry Jam

Although spring in Madrid this year did not offer us the blue skies and warm temperatures it usually does, but I still wanted to enjoy the season's gifts the best way I can.

For some reason, rhubarb is not a popular ingredient in Madrid. You rarely, if ever, find it  in grocery shops or supermarkets. Being the person who likes to try new tastes and flavors, I was curious about rhubarb, but I never had the chance to try it. The first I got to sample this wonderful ingredient was during a layover at Frankfurt Airport, out of all places! My body was screaming for a cup of coffee and sweets. I ordered a cup of coffee from a cute little coffee shop and while inspecting their sweet offerings I hit the jackpot: a rhubarb pie. I looked no further. I knew I had to have it. Airport food is not the most glamorous, but the pie was a very good introduction to rhubarb. I watched the planes take off and land while sipping the warm coffee and nibbling on the pie.   

Luckily last year, I found a nearby shop where I can order rhubarb when in season. While they are not the prettiest rhubarbs out there (like the ones that you would get in Northern European countries) but they still do the job.

Last year I made roasted rhubarb sorbet, a pie and a jam and it was so good that this year I decided to stock up and fill my fridge with jars of jam that are just begging to be enjoyed.

One thing I like about rhubarb that it does go well with other fruits. Besides the pure rhubarb jam, I do jam mixes and combine rhubarb with other seasonal fruits. In this post, I am sharing a jam recipe that combines two delicious fruits that make a wonderful jam combo: strawberry and rhubarb.

For about 1 kilo of jam you need:

• 500 g of strawberries, chopped into small pieces
• 400 g of chopped rhubarb stalks 
• 500 g sugar
• 30 ml of lemon or lime juice
• half vanilla bean, with seeds (optional)
• 1 piece of orange rind (optional)

Combine all ingredients in a pot. Mix for a bit then cook over a medium heat for about 10 min. Lower the heat and continue cooking until you have a rather thick mixture.

Because strawberries and rhubarb have low pectin levels, you can add some pectin if you wish to achieve a thick and nicely set jam. You can also use sugar with added pectin.
Keep in mind that lemon juice does has some pectin. I did not add any additional pectin, but I cooked the jam for a bit longer, almost an hour over a very gentle flame.

To test the thickness of the jam just run your finger down the back of the spoon, if the 2 lines stay separate then it´s time to turn off the heat. Pour the jam in sterilized jars, close the lid and let cool. 

To sterilize the jars, you can place them in boiling water for at least ten minutes, then dry over clean sheets. Alternatively, if the jars are microwavable sterilize them in a microwave. Wash the jars thoroughly, then put them in the microwave for few minutes.

Place the cooled jam in the fridge to preserve it for the longest period possible. 

Jams, quite often, seem as too simple and mundane. However, the touch of orange and vanilla make this jam anything but dull. Trust me, you are going to love every spoonful! 

Baklava Cheesecake, the Best of Two Worlds

It's been a while since I posted a recipe, that's why I wanted to come back with a dessert recipe that kind of justifies my absence. The decision was prompted after Foodies+ community on Google+ announced its theme of the month: food fusion. 

I had a recipe idea in mind but I never made it and I just kept postponing it. The Foodies+ theme was the perfect occasion I have been waiting for.  

The baklava cheesecake is a winning fusion recipe in my book and it does justice to both recipes it is based on. It has all creaminess you would expect from any self-respecting cheesecake and all the nutty crunchiness of baklava. The sugar syrup with its fragrant orange and rose water notes helps of the dessert elements to come together happily!

Balava fillings are nut based. The most common ones are pine nuts, walnuts, almonds, cashews and pistachios. I could have used any of these for the recipe as they are all delicious, but I used pistachios because I like its subtle flavor and its lovely green color contrasts the cheesecake's pale yellow hues. If you don't like pistachios, you can use the nuts of your choice.  

There are few steps to make this baklava cheesecake; nothing too complicated but it needs a bit more of your time.

 For the base (18cm springform pan) you need: 

• 4 to 8 filo pastry sheets (depending on the size of the sheets)
• 50 g melted butter

First, brush each filo sheet with butter and lay in the greased springform. 

You can simply stack the sheets on top of each other. Alternatively, you can fold each one into thirds, put the first layer in the middle, then put the other folded sheet on top to form a cross and cover the rest of the pan with more folded sheets. 

You need to put enough pastry to cover the pan and have a strong base to hold the cheesecake filling. You can add more sheets if you like but keep it moderate.  Don´t forget to brush each sheet generously with butter, then trim the excess edges but leave some hanging on the sides of the pan.

Bake in a preheated  oven (180C) for about 15 min or until golden brown.

For the syrup:

• 150 g sugar
• 100 g water
• 1/2 cinnamon stick
• few drops of lemon juice
• 1 tsp orange blossom water
• 2 to 3 dried rose buds (optional) 
• 1 tsp rose water

Combine sugar, water, cinnamon and rose buds, and simmer over a gentle heat. Once the sugar is melted and the mix bubbles, add the lemon juice and simmer for a couple of minutes. Turn off the heat and add the rose and orange blossom waters.

For the pistachio filling:

• 100 g chopped pistachios
• 30 g sugar
• 1/2 tsp cinnamon (adjust to your taste)
• 15 g syrup 

Mix everything together until you get a wet mixture and spread it over the baked and cooled filo pastry base and set aside.

For the cheesecake filling:

• 600 g cream cheese at room temperature
• 3 large eggs at room temperature 
• 100 g sour cream or thick yogurt
• 120 g sugar
• 1 tbsp corn flour 
• 1 tsp rose water
• 1 tsp orange blossom water
• dash of salt
• 1/2 tsp cinnamon (or to your liking)
• 15 g of syrup

In your mixer bowl, add the cheese and mix on a low speed with the paddle attachment for 2 to 3 minutes. Then add the sugar, the sour cream, cinnamon, salt, syrup, corn flour, rose and orange blossom water and mix again until well blended and no lumps are visible. Add the eggs one by one and keep mixing on a low speed and scrap the sides of the bowl from time to time. 
When everything is combined, pour the batter over the filo and pistachio layer and bake in a preheated oven (150 to 160 C). 

Usually it's customary to wrap the spring-form pan with aluminum foil and place it in another pan filled with warm water and then bake for the required time that is usually for a pan of this size one hour to one hour and a half (oven-dependent).  This bain-marie method of cooking is needed to bake your cake at a gentler heat to avoid surface cracks.

What I do is different though. I put in the middle layer of the oven a pan and fill it with warm water then place the cheesecake pan over a cookie sheet and put both over the pan. This creates  a steamy environment in my oven and allows the cheesecake to cook all the way through while retaining a smooth creamy texture and most importantly with no surface cracks whatsoever.

After one hour, turn off your oven, shake the tray, make sure the middle is still a bit wiggly and leave the oven door cracked open for another half an hour to an hour. 

Let the cake cool completely before you put it in the fridge overnight. 

Decorate to your liking. Slice the cheesecake, drizzle some syrup on top and enjoy! 

Romantic Orange and Vanilla Sugar Cookies

Valentine's day is here and it is a good occasion to remind yourself of the importance of love. Irrespective if you're a fan of the occasion or not, it's always great to bake or cook something special for your other half, your family, your friends or just for yourself to enjoy! 

My Valentine's special this year is a simple, cute and romantic sugar cookie perfumed with orange and vanilla for a mouth watering sensation. The cookies are delicious on their own, but if you fill them with a jam like the one I used then you've got a perfect Valentine dinner dessert or a lovely and romantic gift item. 

The recipe is really simple and requires few ingredients. 

For the dough you need:

• 200 g butter at room temperature
• 130 g powdered sugar (add more sugar if you just want plain cookies with no filling)
• 1 egg (about 50 g) room temperature
• zest of one orange
• the seeds of one vanilla pod
• 350-400 g of flour (the quantity well depend on how the butter absorbs the flour)
• dash of salt

First, cream the butter, orange zest, salt, vanilla and the sugar for a couple of minutes until the butter feels light and fluffy. Add the egg and beat again for a couple of minutes until well incorporated.
Slowly add the flower to incorporate to the wet mix. Don't over mix the dough, you just want it to come together. 

Knead  the dough gently to incorporate all the ingredients until the dough is no longer sticky. If it feels too wet and sticky add some flour. Leave the dough on the counter for few minutes, uncovered. 

Place the dough between 2 baking papers and roll out to 5 mm thickness. Refrigerate for at least 4 hours or over night for better results.

Take the dough out of the fridge and cut the cookies using the molds you like. I used a 10 cm round cookie cutter. I got about 16 cookies and I cut out a heart shape in 8 of them.  

Refrigerate for an additional 30 min so that the cookies hold their shape while baking.

Bake the cookies in a preheated oven (180C) for 10 to 15 min. The baking time depends on the thickness and the size of the cookies. You just want them to have a light golden color. 

Let the cookies cool completely then fill them with the red jam of your choice. You might want to try this one!

Happy valentine´s day, and remember: always bake with love and passion! 

Cranberry Jam with Ginger and Orange

After a long break from blogging it´s time to come back to my favorite hobby. Until recently, I was still in the Christmas mood. It's hard to get over your favorite holiday and time of the year, but I was longing for the peace and relaxation I got. I guess I still wanted to relax and take things slowly. Lazy days be gone!

A while ago I bought a big bag of cranberries, and I had many ideas on how to use them, but I kept postponing all of them. Well the cranberries were not getting any fresher and the best option was to make some good jam with them. After all, nothing beats the taste of homemade jam or jelly.

The recipe is straight forward and really good. It is both tangy and sweet with the beautiful aromas of ginger and jam. The jam is perfect to smear on fresh bread, especially if it´s a sourdough bread, for breakfast or as a quick snack or dessert.

Let´s go to the recipe
The batch I made was enough to fill 3 medium sized jars. You will need:

• 450 g fresh or frozen cranberries
• 250 g sugar
• 100 g orange juice 
• 100 g water
• 3 strips of orange peel
• 20 g finely chopped or grated ginger

Combine all ingredients in a heavy bottom pan, mix well and let the jam cook for at least an hour on a very gentle heat.

The cranberries will burst then melt as they bubble away. After an hour, fill your sterilized jars with the hot jam and seal well. Let them cool completely before you put them in the fridge.

Now you are ready to spread this beautiful burgundy jam on your bread or brioche or to use it as a filling in cakes or cookies.