Candied Pumpkin Jam and Labneh Cheesecake Author: Bethany Prep time: 1 hour 15 mins Cook time: 40 mins Total time: 1 hour 55 mins Serves: 6 This recipe is inspired by three different dishes: the Turkish dish kabak tatlisi, the cheesecake and, of course, Thanksgiving pumpkin pie. I do prefer this to the traditional pumpkin pie, as it’s far less sickly sweet. The pumpkin really gets to shine and it also melds well with the zesty labneh...
A while ago I showed you how to perfectly poach an egg, as step 1 to making eggs Benedict. Finally, it's the English muffins turn, the classic base for eggs Benedict! Alternatively, they are also incredibly luscious drenched in butter and heaps of honey or jam. They are great made ahead and freeze well. I am giving you step-by-step photo instructions from Rachel Allen's English Muffins recipe from her recent cookbook "Bake". P.S....
My friend Sacha came over the other day, to show me how to make this cake. It's one of her family favourites and was developed by her au pair, Maria. I've made it twice since Thursday and plan on making it again for my visitors this week-end! Revised 08/09: " keep making this, everyone is swearing the best summer cake they have ever had!" In other words, It's rocking my world. It's a fun, zesty, light and fluffy summer cake that uses no...
Arabic Bread/Khubz is commonly known as pita in the west where it is usually thicker and in an oval shape. Traditional Arabic bread is flat, leavened, circular and usually about 10in/25cm in diameter although it can vary. It is baked at high temperatures causing the dough to puff and create pockets. Once cooled, the bread deflates and can then be opened around the seams and the layers used to form sandwiches/wraps, or pieces are torn off...