Ataif – Walnut Stuffed Pancakes with Rose Water Syrup.

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Happy to have just made it in for this months The Cookbook Guru book of the month – The New Book of Middle Eastern Food by Claudia Roden.

Okay, this one was really hard to get a hold of but persistence pays off.  I ordered it from one library who ordered it in from another library and finally…..

My thought was to go straight to the sweets section and make something from there. I’ll have a better look at the rest of the book a little later.

My mum and I have been making something very similar to these little stuffed pancakes for years and because the only time I follow recipes to the T is when I’m at work, I sort of combined the two recipes and ended up with these…

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Light pancakes with a sweet walnut and cinnamon filling with just a hint of rose water. I like them as they are but for the sweet tooth the syrup is thick, sweet and sticky.

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This recipe will make about 30 Ataif.

For the pancake batter:-

1 1/2 tsp dry yeast

1 tsp sugar

1 3/4 cups lukewarm water

1 1/3 cups plain flour

pinch of salt

In a bowl mix together the yeast, sugar, flour and salt. Add the water and use a whisk to mix it all together making sure there are no lumps of flour left. Cover with plastic wrap and leave for an hour in a warm spot until it’s all frothy. Give it a good whisk.

Lightly wipe a non-stick fry-pan with a little oil and put over a medium-high heat. When it’s hot pour in tablespoons of the batter a few cm apart so they don’t touch. You’ll only be cooking one side of the pancake. It’s ready when the top is full of little holes and it’s lost it whiteness. If you let it dry out too much you won’t be able to get the edges to stick together.

Place on a plate and continue cooking the rest of the pancakes.

For the Walnut Filling:-

120g shelled walnut pieces

50g brown sugar

1 tsp ground cinnamon

1 tsp rose water

Put the walnuts, sugar and cinnamon in the bowl of a food processor and pulse until very fine. Add the rose water and give it another quick mix and its ready.

For the Syrup:-

75g water

150g white sugar

2 tsp lemon juice

1 star anise

2 Tbls rose water

Stir the water, sugar and lemon juice in a small saucepan until the sugar melts, add the star anise and bring to the boil without stirring. Let it boil for 10 minutes until its thick and coats the back of a spoon. Stir in the rose water then let it cool.

To Assemble:-

Take one pancake, put a 1/2 – 3/4 tsp of the filling in the centre. Fold in half and close by pinching the edges with your fingers.

Arrange on a serving dish with the syrup in a little bowl or glass.

Sound like  a big job but really its just pancakes. Anyway, every time I’ve made these people always come back for more so they’re worth the effort.

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Enjoy…

Little Apple Pies.

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Sometimes you just need apple pie.

For this one I added dates to the filling instead of sugar. It added a great flavour.

A little ice cream on the side and you’ve got yourself a brilliant dessert.image

So…..

For the pastry rub 50g butter into 100g plain flour, 15g polenta and 20g sugar until it resembles breadcrumbs. Add a little cold water (about 2-3tablespoons) and mix into a dough.

Roll out to 3mm thin and line the base and sides of two small tart tins. With the left over pastry cut two rounds big enough to cover the tops of the tins. Chill in the fridge while you prepare the filling.

Peel, core and dice 1 green apple. Put in a small saucepan with 5 chopped dates, 1tablespoon sultanas, juice of half a lemon and a couple small cubes of butter. Cover and gently cook on a low heat for about 15 minutes, stirring occasionally, until the apples are soft and the dates have melted. Add a few chopped walnut pieces and 1/2 teaspoon ground cinnamon. Stir and leave to cool.

Once the filling is cool, divide it between the two pastry lined tins, cover with the two pastry rounds and seal with a fork. Brush a little water over the top of each pie with and sprinkle with a little raw sugar and a pinch of cinnamon.

Bake for 30-40 minutes at 180c. The top should be a light brown.

Enjoy…

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Try, try again…Bagel ll

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It was a few months back that I tried making bagels with not too much success.  Oh, they tasted good, but they didn’t look right.  I told myself I would try again and last night was the night.

I’ve been looking up different recipes and found this one for cinnamon and raisin bagels on dailymail.co.uk.

Once mixed and kneaded and left to prove in a warm place for an hour I checked on the progress.  The dough had not doubled in size.  It had risen only slightly.  Disappointment loomed.

Stubborn as I am, however, I persisted.  As I was cutting and shaping the dough, it actually felt the way a yeasty dough usually does.

There was hope.  I left them to rise again for 30 minutes, as instructed, and they had doubled in size this time. Yippeeeeee.

They smelled great coming out of the oven and tasted even better.

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INGREDIENTS

Makes 8

450g (1lb) strong white bread flour

3tbsp caster sugar

1½tsp table salt

1¼tsp fast-action dried yeast

2tsp ground cinnamon

115g (4oz) raisins

1 egg yolk, beaten

METHOD

Preheat the oven to 200°C/fan 180°C/gas 6. Lightly oil a large baking sheet. In a large bowl, mix the flour, sugar, salt, yeast, cinnamon and raisins. Make a well in the centre, pour in 300ml (½pt) hand-hot water and mix to form a soft dough. Turn out onto a lightly floured work surface and knead for 7-8 minutes until smooth and elastic. Place in a lightly oiled bowl, cover with clingfilm and leave in a warm place for an hour until it has doubled in size. Knock back (punch down once or twice) and knead for 2-3 minutes. Cut into 8 equal pieces and roll into balls. Using a finger covered in plain flour, make  a 2.5cm (1in) hole in the centre of each ball and transfer to the baking sheet. Leave in a warm place for 30 minutes until nearly doubled in size. Drop the bagels, one at a time, into a large pan of boiling water and cook for 30 seconds on each side. Remove with a slotted spoon, drain well and return to the baking sheet. Mix the egg yolk with 1tbsp of water and brush over the bagels. Bake for 15-20 minutes until golden.

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I believe I’ll be making these again..
Enjoy…

Read more: http://www.dailymail.co.uk/femail/food/article-2268186/Bread-winners-Sweet-cinnamon-raisin-bagels-recipe.html#ixzz2f2zPL5Mk

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Apple, Berry and Ginger Crumble

image Crumbles….

I love them.

Dinner tonight is going to be a very healthy roast vegetable, butter beans and goat feta warm salad so we can indulge in some dessert.image

Usually Granny Smith apples are used in apple desserts but I use whatever’s in the house, in this case, royal gala apples.

I’ve played around with many crumble mixes. Some with coconut, some without, some with different nuts, seeds and sugars. This particular crumble I’ve adapted from a  Margaret Fulton Date and Oat Slice recipe that I’ve been using for years. It’s one of my husbands favourite treats.

Simply rub 75g of butter into 55g of wholemeal flour and 35g rolled oats. Add 30g brown sugar and 30g shredded coconut and mix together until well combined. Set aside.

imageNext, peel and core 1 large apple, then chop into smallish cubes. Throw into a bowl with 100g frozen (or fresh if they’re in season) mixed berries, 20g finely chopped glacé ginger, 1/2 tsp ground cinnamon and 40g brown sugar.  Mix well.image

Now spoon the apple mixture into a small, deep oven proof dish,  sprinkle the crumble mix over the top and bake at 180c for about 35 minutes or until the top is golden brown. I made 4 x 1 cup  individual servings, but it’s up to you.

Take it out of the oven and let it cool down for a while before serving with custard or ice cream.  Wonderful winter dessert after what’s been a healthy food week for us.

Enjoy…