Zlabiya

  Zlabiya

Now!.... I have a wish. I wish I could make Zlabiyat Boufarik! Can anybody help?

For those who do not know what is Zlabyat Boufarik…It is the Algerian speciality for Zlabiya. The recipe is apparently kept  secret for the people of Boufarik only (a city beside Algiers). I keep trying it ..I always end up with long stripes of beignets/khfaf.

O people of Boufarik I urge you to send me the recipe as soon as you could ..otherwise …and be warned …I shall keep trying. If I guess the secret and make it on my own I will change its name and call it Zlabiyat Aberdeen watch me out!!!

Recipe

1 Cup flour

1 Tbs corn flour

1 Cup lukewarm water

1 tsp yeast

Yellow/orange food colouring

Syrup

2 cups sugar

2 cups water

Orange flour water

Method

In a bowl mix 1tsp yeast and around 2Tbs of the water and leave for few minutes.

Add flour, cornflour, the remaining water and the food colouring.

Let the batter rest and raise for about 15mins.

Heat the oil to really warm then reduce the heat to medium.

Pour and shape the zlabya by using a piping bag.

I use a little pan to cook the zlabiyas and that is how I get all round same size zlabiyas.

Immerse in syrup..be generous!

Les Macarons

Les Macarons

Les petites delices…Qui n’aime pas les macarons?

Do you know that they are in fashion now?

Well they have been for a while.

Since last Christmas I was told….!

In fact, in my opinion, these delights should never go out of fashion.

They would not.

Last time I travelled through Charles de Gaulle airport, I was amazed by the variety, the colours, the flavours in the beautiful “macaron” specialised shop.  

I wanted to taste all of them…but  the price!..they were expensive…

But you know what? Hmm delicious…they worth the price.

Try them.

Ingredients:

2 egg whites

¼ tsp Cream of Tartar

125gr ground almonds

125gr icing sugar

3 Tbs caster sugar

1Tsp vanilla

Any colour ( I choose brown)

Any Flavouring ( I used Coffee)

For the butter cream:

75 gr butter softened

150 gr icing sugar

1Tsp strong coffee

Method:

Whisk the egg whites with the cream of tartar until it forms a soft peak.

Add the caster sugar and continue beating until stiff.

Fold in the icing sugar and the ground almonds mixed together.

Add colour and flavouring.

Using a piping bag, pipe in small blobs on a grease proof paper.

Cook in a medium heat oven (6) for around 12min.

Combine all the ingredients for the butter cream and beat well.

Assemble and sandwich two macaroons using the butter cream.