Choco Coco Mujallabijah and the last Amaryllis

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Today I cooked a chocolate coconut cardamom mujallabijah. Mujallabijahs are very popular in the middle east, it is a kind of milk pudding, and I appreciate a lot. With chocolate and coconut milk it gives a dense texture and the cardamom does the oriental touch. It is sure that I will make this recipe again and again.

From Christmas until now I lived here with many gorgeous white Amaryllis flowers. They gave me a lot of inspiration and ideas. Specially how to use white in my pictures. And they accopagnied me on my first portrait photography steps.

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RECIPE

  • 100 ml milk
  • 30 g corn starch
  • 60 g sugar
  • 400 ml coconut milk
  • 40 g dark chocolate
  • 1/2 Tsp ground cardamom
  • 1 Tsp cocoa powder

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img_6715Melt the chocolate in a bain-marie. Stir together sugar, cornstarch, cocoa powder and milk to a homogene paste. Cook the coconut milk with the cardamom powder, then stir in the chocolate and the milk paste. Cook for a few moments until it thickens, then pour into small nice glasses and let cool down.

 

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Engadiner Nusstorte and the mountains of Sils Maria

 

 

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Sils Maria is a fairytale in winter with the lake and the mountains, everyday you have another spectacle, but eyerytime breathtaking. Especially when the lake is frozen like a mirror, and the powder snow is blowing away by the wind from the peaks. You can just stand there full of admiration.

I often heard about “Engadiner Nusstorte“, but first time I tried to bake it in a version of my style. I made it small, and I used walnuts, almonds and hazelnuts, and the caramel I made with vanilla. You can’t stop eating it, even it is full of sugar, but so tasty.

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Recipe

for the shortcrust pastry

  • 250 g flour
  • pinch of salt
  • 80 g brown sugar
  • 160 g butter
  • 1 egg yolk
  • 2 Tbsp cold water

for the caramel nut filling

  • 50 g chopped walnuts
  • 50 g chopped almonds
  • 50 g chopped hazelnuts
  • 150 g sugar
  • 150 cream
  • 1 Tsp vanilla extract
  • 1 Tbsp honey

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To make the shortcrust pastry mix the flour with salt and sugar on a working surface and knead in the butter. Then mix in with your hands the egg yolk and water until the dough comes together. Put in the fridge for about one hour.

Put the sugar in a big pan and caramelize while stirring. When you have a golden caramel put in the nuts and almonds and roast a while and stir all the time. Then pour in the cream, vanilla extract and honey and stir until everything is liquid again. Let cool down a bit.

Roll out the pastry on a floured surface and put it on the bottom of three small cake tins. Put in the filling and cover with shortcrust pastry.

Bake in the oven at 180° for about 40 minutes.

Sprinkle with icing sugar.

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