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 Ingredients/Ingrédients:

-100 gr Choklat L'byad /  100 gr chocolat blanc /  100 gr white chocolate

-Rab3at sokar glace /  250 gr sucre glace /  250 gr icing sugar

-Rab3at dyal crima fraiche wla poudra khaltoha m3a rab3at l'7lib  /  250 gr de crème double ou 35% /  250 gr double cream


 N.B. 
Ila mal9itiwch crima triya, sta3mlo crima poudra. Khaltoha m3a rab3at l7lib
Vous pouvez aussi utiliser crème poudre diluée dans 250 ml du lait
You may use cream powder diluted with 250 ml of milk




-War9a wa7da dyal jilatine  / 1 feuille gélatine, 2 gr /  1 gelatin sheet, 2 gr

-Rab3at dyal zabda ratba /  250 gr de beurre mou / 250 gr soft butter


-2 3wach9 sghar dyal louz poudra, 6 gr / 2 cuillères à café de poudre d'amandes, environ 6 gr / 2 teaspoon almond powder, about 6 gr

-Chwiyat nokha dyal louz 7ar / 2 à 3 gouttes arôme d'amandes amère /  2 to 3 drops bitter almond flavour
-9arsat lmal7a /  Pincée de sel /  Pinch salt

-Kas sghir Atay /  50 ml de thé marocain à la menthe (OU du lait ou jus d'orange ou café ou autres) /  50 ml Moroccan tea OR any other flavour you like as coffee or orange juice etc...

Method/Méthode:

1-Dawbo choklat m3a crima au bain marie.

 Faites fondre le chocolat au bain-marie avec la crème.

Mix chocolate and cream, then sit over a pan of barely simmering water (a bain marie) and allow the chocolate to melt.

2-Ra9do jilatine m3a kass lma bard modat 15 minutes.

Mettre la feuille de gélatine à tremper dans un bol d'eau froide pendant 15 minutes .

Soak sheet of gelatin in a bowl cold water for 15 minutes.

3-Mali choklat idoub, zawloh man l3afya, o zidi 3lih louz poudra, nokhat louz, mal7a, jilatine, Atay o 7arko mazyan.  Khaliwh ibrad, toma safiw lkhalit dyal choklat.

Lorsque le chocolat est presque entièrement fondu, retirer le mélange du feu. Y ajouter poudre d'amandes, sel, gélatine (sans eau) et arôme d'amandes et thé, puis bien mélanger. Laisser refroidir,  puis passer au chinois (filtrer) le mélange du chocolat

When chocolate mixture is almost completely melted, remove from heat. Add into almond powder, bitter almond aroma, salt, gelatin (only sheet, discard cold water), tea and stir well. Allow to cool, then strain the chocolate sauce through a fine sieve.


4-Tarbo sokar glace m3a zabda modat 12 à 15 minutes.

Battre sucre et beurre pendant au moins 12 à 15 minutes.

Beat sugar and butter for about 12 to 15 minutes.


5-Zido 3la zabda mtarba lkhalit dyal choklat bard o tarbo mazyan 7ta l'crima twali majmou3a, katabri o malssa.

Y ajouter le mélange du chocolat blanc refroidi au beurre, en continuant à battre jusqu' à que la crème ait un fini lisse, homogène et brillant.

Pour the chocolate cold mixture into the creamed butter, and continue beating until you get a shiny and silky buttercream.

Mamatkamal
K. El Mary


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There are so many recipes of brownies and every family has its own favourite.  When it comes to make this treat, you cannot avoid the question: are you cakey, chewy, or fudgy?

From this recipe I am posting today, we are definitely cakey. If you love this type of brownies, go for it, it's easy to make.  There is no need to melt chocolate before adding it to the batter, you also might add pinch of baking or soda powder to lift the brownies up; thus creating lighter cakey texture. If you add some coffee, it's another bonus; enhancing complexity and mystery to the flavour!

If you like brownies with that shiny and crackly crust on top: simply increase the amount of caster sugar and when adding eggs into creamed butter/sugar mixture, keep beating for longer than usual so that meringue layer be formed on top of your brownies.
In fact you can use this cake as a rich chocolate sponge cake.  Refrigerate it for few hours so it will be easy to slice, then use any chocolate frosting to sandwich the slices.  Cover the whole cake with more frosting and here you have: a delicious chocolatey cake for any happy occasion.
The tips for cakey brownies are as you might have noticed in the recipe below is :

-Cutting all the brown sugar and add more flour.  This will reduce the moistness found in fudgy and chewy brownies.
-Add 1 or 2 extra eggs.
-Add some baking or soda baker to lift it up.
-Bake 5 or 10 minutes longer. 
-Don't melt chocolate or butter when added to the batter
    Enjoy serving with ice cream. Already approved by Anwar!
    Mamatkamal


    What you need for this recipe:

    1 Rectangular tin used : 30 x 22 x 3.5 cm

    Length: 30 cm
    Width: 22 cm
    Height: 3.5 cm

    Ingredients:

    -250 gr soft butter


    -250 gr plain or white flour

    -100 gr cocoa powder

    -400 gr caster sugar

    -6 medium eggs

    -Pinch salt
    -1 teaspoon vanilla

    -About 100 gr of chocolate chips or any chopped nuts.




    Method:

    1-Pre-heat the oven to 180C/350F/Gas 4.

    2-Use baking paper to line the bottom of the brownies pan. No need to grease the edges.

    3-Cream sugar and butter.

    4-Add one egg at a time. Then add vanilla

    5-Mix flour, cocoa powder and salt together.  Sift and set aside.

    6-Add half of flour mixture into the butter/egg mixture, and using a spatula, gently mix until adequately combined.

    7-Add the remainder of flour and chocolate chips, then mix lightly with spatula.

    8-Transfer to the tin and bake for 15 to 20 minutes. Don't overcook.

    9-Remove from oven and allow to cool. then dust with icing sugar, cut into desired portions and serve with ice cream, custard or as it is. Enjoy!

    Mamatkamal
    K. El Mary
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    If one day you’re faced with a bowl of leftover yolks, this is a delicious recipe to use them. I mostly double the recipe to make over 60 cookies. Feel free to add more flavour to the mixture, it's simple and a success every time I try it.

    For 32 small Ghriba

    Ingredient:

    -125 gr caster sugar
    -125 gr soft butter
    -250 gr white flour
    -4 gr baking powder
    -4 egg yolk
    -Pinch of salt
    -Pinch of cinnamon powder

    Other ingredients:

    -About 100 gr of seeds of your choice for decoration

    Method:

    1-Pre-heat the oven to 180C/350F/Gas 4
    2-Cream butter and sugar either with hand using the back of a fork or use a stand mixer.
    3-Mix together flour, salt, baking powder and cinnamon.
    4-Gradually add flour to butter mixture using a spatula or your hand. Don't over mix.
    5-Form a dough which should be very soft and slightly sticky. Rub a little cooking oil on your hands if the dough is too sticky to handle. If it's too runny, add some flour.
    6-Form small balls dough, coat them with seeds of your choice, transfer to a lined tray.
    7-Bake for 10 to 20 minutes maximum. Don't over cook.
    8-Allow to cool and serve.
    =============================================================




    This sauce is meant to cover a cooked roasted chicken, which is then put back in the over for an extra 10 to 15 minutes, allowing it to taste all the different flavours in the sauce. Timing is important in this recipe, since the bird should be cooked to use its sauce to make this recipe. Start making the sauce 15 to 20 minutes before the bird is fully cooked.

    The  sauce is for 1.5kg to 2kg whole chicken

    Ingredients:


  • Ground mace: ¼ teaspoon




  • Cardamom : 3 to 4 seeds (Toast the cardamom pods in a dry skillet over low heat for 5 or 6 minutes, stirring occasionally, transfer in a mortar and smash with a pestle to crack open the pods, or put them on a cutting board and chop them with a knife)
  • Onion sliced: 1 medium
  • Garlic: 2 cloves, crushed
  • Bay leaf : 1
  • Celery stalk: 1, cut in half or small pieces
  • Coriander and parsley leaves: 4 stalks for each (Allow the sauce to benefit from texture of all the herbs you're using, so don't stem your parsley nor your coriander)
  • Argan oil: 3 tablespoons, or use olive oil
  • Powdered black pepper: 1/4 teaspoon
  • Apple vinegar: 2 tablespoons
  • Salt: to taste
  • Powdered cinnamon: ¼ teaspoon
  • Tomato: 1 medium
  • Honey: 2 tablespoons
  • Powdered ginger: ¼ teaspoon
  • Black raisins or (dates, or prunes, stones removed and chopped): 50 to 80 gr
  • Most of the sauce you can collect from the cooked roasted chicken
  • Turmeric or Curuma: ¼ teaspoon
  • Cornstarch or starch or maize : 1 teaspoon (to use only if the sauce is too runny)

  • Method:


    You need a cooked roasted chicken for your sauce. Remove giblets from chicken if it has any. If you always wash chicken before cooking, make sure the sink is empty and no dishes around. Washing the bird or not, it’s up to you, some does, some does not. However; food professionals and chefs recommend not to to wash any type of meat before cooking to minimize bacteria spread in your kitchen.

    Place it into a roasting pan. Chop some fresh coriander and parsley, mix them with pinch of salt, 1 tablespoon of lemon juice, pinch of powdered black pepper and ginger. Rub this mixture all over the inside and outside of the chicken. Cover and refrigerate overnight if possible, to marinate. Just before roasting, roughly chop 1 small orange or lemon and stuff into the cavity of the chicken. Cover with aluminium paper, and roast at the maximum heat  for 5 to 6 hours, depending on the weight of the bird. Halfway cooking, begin basting the bird with the pan juices. Repeat this, 2 or 3 times before removing the bird from the oven.

    The chicken is ready when the internal temperature is between 180 degrees, use a thermometer to make sure it’s cooked and should be inserted into the thickest part. When cooked, remove all the sauce, and put aside. Cover the chicken with a clean aluminium paper and set aside.

    Prepare the sauce :
    • Pour oil in a large pan over medium heat. Saute onion,  garlic until soft and translucent.
    •  Stir in celery, tomato, vinegar, chicken sauce you put aside, all spices and herbs. Simmer 25 to 30 minutes 
    •  After about 30 to 35 minutes, the sauce is cooked and less runny. If not, add cornstarch and mix well and allow to cook few minutes. 

  • Transfer the sauce into a food processor and blend.
    •  Pass the sauce through a sieve into back to the pan where it was cooked.
    • Add honey and raisins and stir on a medium heat for about 10 minutes. Remove from the heat.
    • Before serving, cover the whole chicken with sticky sauce and back to the oven for a 10 to 15 minutes. Watch it closely, it can burn easily. 
    • Remove from the oven and serve.

    Mamatkamal
    K. El Mary

    Other Moroccan Chicken Recipes:



























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