Ekmek Kataifi (A Greek Dessert)

I have a long list of favorite desserts and this is one of them. I finally found a good recipe in English. I'm sure there are a lot of good recipes but just not in English.  Got this recipe from Kali Orexi .

Ekmek, Ekmek Kadayifi, Ekmek Kataifi (pronunciation - silent K  (ek-meh) silent i (kah-da-if) however it's called all i can say...they are "to die for"

If you like custard, phyllo and whipped cream then you are in for a treat....A MUST TRY DESSERT. ;)

 If you can't find the shredded phyllo  you can  Make your own Kadaif . 

** I'm so happy w/ the end result.
**Next time, i will bake my kataifi a little bit longer to get the brown color which i'm sure will give another layer of flavor.
**I will add more almonds but make sure to add them after slicing to get a perfect and beautiful slice of your ekmek.

Brush the Kataifi strands with the melted butter then place the pan in the oven. 

Toast the Kataifi strands until golden brown.

For the pastry base:

1lb. Kataifi pastry
1/2 cup melted unsalted butter, plus a pat more for buttering the pan

For the Syrup:
1 cup sugar
1/2 cup water
1 tsp. fresh lemon juice

For the Custard:
7 egg yolks
6 cups milk
1 1/2 cups sugar
7 tablespoons fine semolina
4 tablespoons corn starch
1 teaspoon vanilla
2 Mastiha crystals, ground with a mortar and pestle (Skipped this step)

Preheat oven to 375 degrees. Butter a large rectangular baking pan (about 11×15 inches), making sure it is relatively deep enough to accommodate the layers of pastry, custard and whipped cream. To begin making the base, take the strands of Kataifi and pull them apart slightly while layering them in the bottom of the buttered pan–no need to press down on the Kataifi strands as they are better left light and fluffy. Brush the Kataifi strands with the melted butter then place the pan in the oven. Toast the Kataifi strands until golden brown.

Meanwhile, begin making the syrup by boiling the sugar with the water in a small saucepan for about 5 minutes. Remove from the heat and stir in the lemon juice, then pour the hot syrup over the toasted pastry base.

To make the mastiha-flavored custard, add the sugar and the egg yolks in a medium saucepan and whisk until combined. Alternating as you go, slowly begin adding the semolina, milk and corn starch whisking until well incorporated. Move the saucepan to a burner and set it over medium heat. Cook the mixture stirring constantly and being careful not to scorch it. Once the custard thickens, remove the saucepan from the heat and beat in the vanilla and ground mastiha. Cool slightly, then pour the custard over the Kataifi base. Let it all cool completely before adding the fresh whipped cream topping. (At this point you can cover the dessert and refrigerate overnight if you prefer, simply adding the whipped cream the next day just before serving.)

Just before serving, combine 2 cups heavy cream and 2 or 3 tablespoons sugar in the bowl of a standmixer (using the whisk attachment) and beat the cream to stiff peaks. Spoon the whipped cream over the custard layer and carefully spread it to each corner of the pan. Carefully cut the Ekmek Kataifi into square servings. Top with a pistachio spoonsweet or, more traditionally, with toasted almond slivers or chopped pistachios.
TOP WITH ROASTED SLIVERED ALMONDS

Custard w/ semolina flour and cornstarch (YUM)

Let this cool before adding the whipped cream.

It's way better if you whip your own cream.

Let this cool for perfect slices...i'm all about presentation...presentation ;). Arrange the slivered almonds strategically in that way you'll not ruin your slices. Add more after slicing.

Top view!!!

Mango Refrigerator Cake (April Kulinarya Theme)

This is my blog for this month's - April Kulinarya theme. Our host Lala of  This Little Piggy challenged us w/ DECADENCE food and the first that came to mind is mango!!! It is Asian mango season here. I know, you'll probably say whattt? they are always available. Yes, the greenish, reddish type of mango which i don't like. and no, i'm not a snub, i'm just spoiled ha!ha!.. Try the other variety of mango which is commonly called Asian mango or Atulfo, i'm sure you'll agree with me. .Asian mangoes are way better. They are sweeter and not fibrous at all. 

This is just to compare and show how big these mangoes are.

I've blogged mango dishes please click http://bisayajudkaayo.blogspot.com/search/label/Mangoes.
Mango Cheesecake
http://bisayajudkaayo.blogspot.com/2010/08/mango-cheesecake.html


Mango Ice Cream
http://bisayajudkaayo.blogspot.com/2009/08/mango-ice-cream.html






This time i made MANGO REFRIGERATOR CAKE. This dessert is easy, no baking needed and oh so good!!!


THE  QUANTITY/MEASUREMENT FOR THIS DISH ARE ESTIMATES.  I BELIEVE THAT IT WILL REALLY DEPEND ON HOW MUCH YOU'D LIKE TO MAKE AND HOW MUCH MANGOES YOU'D LIKE TO PUT IN YOUR CAKE.


Cake and Mango
Ingredients:

5 packs of broas (Lady fingers) add more if you want more layers.
6 mangoes sliced thinly (depend on the size of the mango)


Directions:
1. Slice mangoes thinly, discard the seeds. Set aside.
2. Coat the baking pan with softened butter.
3. Arrange and layer broas on bottom of the pan.
4. Pour and spread about 1/2 cup of the buttercream frosting.
5. Arrange sliced mangoes.
6. Repeat process, layer broas, then buttercream then mangoes.
7. The top most must be the buttercream layer.
8. Arrange the sliced mangoes. I made two different ways to arrange the mangoes. Please see below pictures.
9. Chill in the fridge for an hour or more and Enjoy!!!




Buttercream Frosting
Ingredients:

2 cans 18.7 oz. condensed milk
2 sticks unsalted butter, softened

2 t vanilla extract

1/2 cup confectioners' sugar (as needed)

Directions:
1. Beat softened butter, condensed milk, vanilla, and slowly add the  confectioners' sugar..

2. Continue beating until frosting  reaches desired consistency. I want mine a bit loose.

Rosette mangoes as garnish.

Arrange sliced mangoes this way.

A slice of the cake the following day. The color of the mango will change but the flavor is not compromised. Still delicious!!

MOLTEN CARAMEL-APPLE CAKE

So, today April 5, 2011 is National Caramel Day and today is my day off..oh yeah what a wonderful excuse to honor the caramel day. Actually i had this recipe on "my to make list" it just became priority because of the special day! lol!
I have made molten lava cakes before. I have made Molten Buttersctoch Cake and Molten Chocolate cake but this recipe from Betty Crocker Cookbook is something different so i had to make it. As expected it satisfied my craving. I love caramel and apple so what could go wrong? right?!!!

Makes 6 cakes using ramekins
Prep Time: 15 minutes
Start to Finish: 35 minutes

2 T cinnamon graham cracker crumbs (2 squares) I had the honey kind so i just added a dash of cinnamon to the crumbs
3 whole eggs
3 egg yolks
3/4 cup packed brown sugar
1 cup caramel topping
1/2 cup all purpose flour + 1 T for dusting
3/4 cup chopped peeled apple
powdered sugar, if desired

1. Heat oven to 450 degrees F. Spray bottoms and sides of 6 (6 oz) custard cups with baking spray (I USED ROOM TEMPERATURE BUTTER) then dusted with flour. Sprinkle 1 teasponn of cracker crumbs onto bottom and around side of each cup.

2. In large bowl, beat whole eggs and egg yolks with whisk until well blended. Beat in brown sugar. Beat in caramel topping and flour until well blended. Stir in apple. Divide batter evenly among custard cups. Place cups on cookie sheet with sides.

3. Bake about 15 minutes or until sides are set and centers are still soft but not liquid (tops will be slightly puffed). Watch carefully- cakes can overbake quickly. Remove from cookie sheet. Let stand 3 minutes.

4. Run small knife or metal spatula along sides of cakes to loosen. Immediately place heatproof dessert plate upside down over top of each cup: turn plate and cup over Remove cup. Sprinkle cakes with powdered sugar. Serve warm

NOTE: I ADJUSTED THE OVEN TEMP ON THE SECOND BATCH THAT I MADE.  I TURNED IT DOWN TO 400 F. WHEN I MADE THE FIRST BATCH AT 450 F IT WAS NOT AS GOOEY AS IT WAS SUPPOSED TO BE. SO I THINK IT'LL ALL DEPEND ON YOUR OVEN. SO PLS. BABYSIT YOUR CAKE;)

BUKO PANDAN CHEESECAKE

So i made this as a dessert for St. Patrick's Day. Nope this is not an Irish dessert not even close, the color yes! Actually i added a really tiny bit of green color just so I'd get the perfect hue.

Buko and Pandan are ingredients for a delicious Filipino dessert. Buko is a young coconut, the meat is soft and gelatinous. The liquid is turned to coconut juice. These are available in Asian markets, fresh and in cans.

Pandan is a tropical plant, ubiquitous to Asian countries commonly used both for dessert and savoury dishes. Pandan leaves can be purchased at Asian markets, and may be bought fresh or, more likely, frozen and are also available as an extract form which is what i used for this dessert. Pandan is fragrant and aromatic with a distinct flavor.

I have the hankering for buko pandan for the longest time but i don't have enough gelatin to make the pandan gelatin. But i have 4 boxes of cream cheese in the fridge, i can't even remember why?..  i had the "ahhhaa" moment..why not make Buko Pandan Cream Cheese and what a perfect time to make them. Green for St. Patrick's day! ;)

Oh and did i mention this is a no bake cream cheese? I don't have enough eggs in the fridge hence the no bake recipe. I didn't want to go out just for eggs!

This turned out to be soooo goood! Got my fix for some buko pandan;) I highly recommend this dessert!

INGREDIENTS FOR  CRUST:

1 cup Graham Crackers (crushed)

1/3 T butter melted

INGREDIENTS FOR CREAM CHEESE FILLING:

2 T butter
2 T honey
2 T buko liquid (to be used with gelatine)
2 T pandan extract**
2 t gelatine dissolved in 2 T buko liquid
1 can condensed milk
2 block of 8 oz. Cream Cheese, softened
**add a little of green food coloring if you want a darker shade of green.
 
Combine graham crackers and butter. Press into a base of a 20cm spring form pan. Chill.


Heat condensed milk, honey and butter in a saucepan until combined. Boil for 10 minutes stirring continuously.

Beat cream cheese until soft, stir in gelatine mixture and condensed milk mixture. Pour into prepared crumb base. Chill for 2-3 hours.
 
 
INGREDIENTS FOR THE BUKO:
 
1 can of buko (young coconut) Sliced thinly
1 T corn syrup
1/4 C buko liquid
1/4 C sugar
 
Bring all the ingredients to a boil until syrup consistency.
Garnish on top of the chilled cream cheese.
 
 

BUKO (YOUNG COCONUT) IN CAN



PANDAN EXTRACT

GRAHAM CRACKERS (CRUSHED)

**I LINED THE SPRINGFORM PLATE WITH PLASTIC WRAP JUST TO AVOID LEAKAGE.***

CREAM CHEESE MIXTURE

LOOK HOW PRETTY!! ;)

 

 A SLICE FOR ME WITH MORE BUKO ON TOP

THIS IS A KEEPER! 



APPLE CUSTARD TEA CAKES

Apples, apples, apples!!!! I've made Apple Chips and Apple Almond Salad , Apple Crumb Muffins and Apple Butter . They were all delicious if i may say so!

This time i made cupcakes which i think look interesting and beautiful. Got the recipe from Cupcake cookbook by Pamela Clark.  I like a lot of her recipes so expect for more cupcakes soon=;)

I made a slight adjustment w/ the milk. I find the batter a bit thick so i added  2 more tablespoons of milk. Other than that..the cupcakes were a success!

APPLE CUSTARD TEA CAKES
Recipe from Cupcakes by Pamela Clark

Ingredients:
Cake batter:6 T butter - i used unsalted
1/2 t vanilla extract
1/2 C sugar
2 eggs
3/4 C self-rising flour
1/4 C instant vanilla pudding mix
3 T milk - i added 2 tablespoon
1 large unpeeled apple, cored, sliced finely- i used mandoline to have a uniform slice
2 T butter, extra melted
1 1/2 T sugar, extra
1/2 t ground cinnamon

Custard:
1 1/2 T instant vanilla pudding mix
1 1/2 T sugar
1/2 C milk
1/4 t vanilla extract

1. Make custard. Recipe below.
2. Preheat oven to 350 degrees F. Line 6 hole oversize (Texas) or 12 hole standard muffin pan with paper baking cups.
3. Beat butter, vanilla, sugar, eggs flour, pudding mix and milk in small bowl with electric mixer on low speed until ingredients are just combined. Increase speed to medium, beat until mixture is changed to a paler color.
4. Divide half the mixture among baking cups. Top with custard, then remaining cake mixture; spread mixture to cover custard. Top with apple slices, pressing slightly into cake.
5. Bake large cakes about 40 minutes, small cakes about 30 minutes.
6. Brush hot cakes with extra butter, then sprinkle with combined extra sugar and cinnamon. Turn cakes onto wire rack. Serve warm or cold.

CUSTARD:
Blend pudding mix and sugar with milk and vanilla in small pot; stir over medium heat until mixture boils and thickens. Remove from heat, cover surface with plastic wrap, cool.

TIRAMISU CUPCAKES

I love cupcakes! This is another favorite of mine. It's easy, so good and kid friendly...yup!! no alcohol on this recipe!. I've tried baking both from scratch and the scratch the box=;). Obviously making your cake from scratch is better but when you are in a hurry "scratch the cake mix box" is also good. Seriously, i like them both.

I will post both, now you decide which one you'd like to make first. Again i like both the cake mix box and making your own cake.

TIRAMISU CUPCAKES FROM SCRATCH


Makes 24 cupcakes

• 1 1/4 cups all purpose flour

• 1 1/4 teaspoon baking powder

• 1/8 teaspoon salt

• 3/4 cup milk

• 11/2 tsp vanilla extract

• 6 tablespoons unsalted butter, room temperature, cut into pieces

• 1 large egg

• 1 cup sugar

• Unsweetened cocoa powder, for dusting

• Espresso or coffee syrup (recipe to follow)

• Mascarpone Frosting (recipe to follow)

Directions

1. Preheat oven to 325 degrees. Line standard muffin tins with cupcake liners.

2. Sift together the flour, baking powder, and salt. Set aside.

3. With an electric mixer on medium speed, cream butter and sugar until light and fluffy .

4. Add the egg and vanilla, mix until combined into the batter.

5. Finally, alternately add the dry ingredients and milk.

6. Divide batter evenly among lined cups, filling each three-quarter full.

7. Bake, rotating tins halfway through, until centers are completely set and edges are light golden brown, about 20 minutes.

8. Transfer tins to wire racks to cool completely before removing cupcakes.

9. To finish, brush tops of cupcakes evenly with coffee syrup; repeat until all syrup has been used.

10. Allow cupcakes to absorb liquid 30 minutes. Dollop frosting onto cupcakes; refrigerate up to overnight in airtight containers. Dust generously with cocoa powder just before serving.

Espresso/Coffee Syrup

1 C freshly brewed espresso or concentrated coffee

11/2 T sugar
Stir until sugar has dissolved.



*****Mascarpone Frosting:

Makes about 2 cups

• 1 cup heavy cream

• 8 ounces mascarpone cheese, room temperature

• 1/2 cup confectioners' sugar, sifted

Directions

1. With an electric mixer on medium speed, whisk heavy cream until stiff peaks form (be careful not to overbeat, or cream will be grainy). In another bowl, whisk together mascarpone and confectioners' sugar until smooth. Gently fold whipped cream into mascarpone mixture until completely incorporated. Use immediately.

****If you can't find mascarpone you can use cream cheese as the substitute

****The chocolate chips are optional. You can garnish them w/ chocolate shavings if you want.

TIRAMISU CUPCAKES USING A YELLOW CAKE MIX.

Check the cake mix box for ingredients and instructions to make the cupcakes.
I used the same recipe for both the Espresso Syrup and the Mascarpone Frosting.

LAMINGTONS

I had no idea what a lamington cake was until Kris of Bake in Paris blogged it. What actually caught my attention were her photos of the cake, they were so beautiful. It makes you want to make the cake ASAP.
Well, actually i didn't get to make it ASAP=;) but unbeknownst to me i made this cake on the 21st of July w/c happens to be THE AUSTRALIAN NATIONAL LAMINGTON DAY what a coincidence!! And yes i seriously didn't know, i was surfing for other ideas and recipes and came across the website about the national lamington day.

I got my inspiration from Kris, i also made two kinds of coating. I made the chocolate and an orange curd coat. Thank you, Kris. Lamington will definitely grace our table especially this coming holiday!

FOR THE SPONGE CAKE

2 C all purpose flour
2 t baking powder
1/4 t salt
1 C whipping cream **
1 C milk
2 C sugar
4 large eggs

**If you want your cake creamier you can use 2 C (1 pint) of whipping cream and omit 1 C milk.

Procedure:

1. Preheat oven to 375° F.
2. Mix flour, baking powder and salt into a bowl.
3. Whisk cream and sugar. Beat eggs and add, one by one, alternating with a tablespoon of flour each time.
4. Fold in remaining flour.
5. Transfer it to a greased square cake pan.
6. Bake 40 minutes to an hour.
7. Let them cool.

FOR THE COATING/ICING:

2 C powdered sugar
1/3 C cocoa powder
2 T butter cut into small cubes
1/2 C hot milk
2 C desiccated/ flaked unsweetened coconut

Procedure:
1. Sift sugar and cocoa into a small bowl.
2. Add butter and milk, mix until smooth.
3. In a saucepan on a low heat, heat the mixture and mix well to create a nice coating but not too runny.
4. Place coconut in a shallow container.

FOR THE ORANGE CURD:

2 eggs beaten lightly
1/3 C sugar
1/2 C orange juice
5 T butter, chopped coarsely
2 T cornstarch dissolved in 1 T orange juice (slurry)

Combine the first four ingredients, stirring constantly until mixture starts to thicken. Slowly add the slurry, stirring constantly until you achieve the curd consistency.

ASSEMBLY TIME:

1. Cut the sponge cake into 36 squares.

2. Coat the cake squares with the chocolate icing and the orange curd, then roll in coconut.

3. Let them cool on a sheet of parchment paper.

BANANA UPSIDE DOWN BROWNIE FUDGE

My daughter was craving for some brownies and bananas at 12 midnight, so i suggested to bake both. This banana upside down brownie fudge was the end product of both the cravings and wow did this hit the spot!!!

Brought some to work the following day and they asked for the recipe. So I've got to share this semi-homemade "sinfully delicious" brownie fudge.

Ingredients:

1 box brownie fudge
2 eggs
1/4 C water
1/2 C vegetable oil
1/3 C brown sugar (light or brown)
2 pieces of ripe bananas (sliced on a bias)
Non stick cooking spray

1. Pre-heat the oven at 375 degrees F.
2. Follow the cake mix instructions to make the brownie batter.
3. Arrange the sliced bananas on a greased baking pan.
4. Sprinkle the brown sugar on top of bananas and around the baking pan.
5. Pour the brownie batter over.
6.  Bake for 35 - 40 minutes or do the toothpick method, stick a clean toothpick in the cake, when it comes out clean then it's done.
7. Cool for about 10 minutes then turn the pan upside down.