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DATE PUDDING Bateel INGREDIENTS DATE PUDDING 200g Khidri pitted dates (other dates can be used, as long as they are not too hard) 200ml water 1 level teaspoon baking soda 150g brown sugar 2 eggs 100g flour 1 level teaspoon baking powder 25g chopped pecans BUTTERSCOTCH SAUCE 100g brown sugar 100ml cream (%35) 50g unsalted butter PREPARATION Bring the water to a boil. Add the chopped dates and baking soda. Let sit for 5 minutes, then pour into a blender and whizz to a fine pulp, then set aside to cool. Mix the butter, sugar and egg together in a bowl. Add the sifted flour and baking powder and mix well. Pour in the cold date mixture and chopped pecans. Mix gently to combine evenly. Fill 8 muffin or individual pudding molds with mixture. Bake at 170 °C fan oven for 25 minutes. Remove from oven to cool on a wire rack. Place sauce ingredients into a pan on medium heat. Take care to avoid boiling. Stir with a wooden spoon and heat until the sugar has melted. Simmer gently for 3 minutes. To serve the puddings, drizzle some butterscotch sauce onto a serving plate. Place a date pudding upside down onto the plate and decorate with one caramelised pecan nut. UMM ALI Bread and Bagels INGREDIENTS 2 slices of puff pastry 1 cup of milk 1 tbs condensed milk 1 tbs fresh milk 2 tbs of raisin 1 tbs walnut 1 tbs almond 1 tbs pistachio PREPARATION Bake the puff pastry, then mix all ingredients and bake for 20 minutes at 250 degrees. LUKIMAT Chai Halib INGREDIENTS 1 cup all purpose flour 2 – 1 tbsp corn flour 1 tsp instant yeast 1 tsp of sugar 1 tbsp of yogurt (optional) Pinch of salt ½ cup warm milk or water (sometimes water may require around ½ cup not exact ½ cup) Oil for fry For syrup 1 cup sugar 1 cup water ¼ tsp of crushed cardamom Pinch of saffron (optional) PREPARATION 1- Mix all purpose flour, corn flour, yeast, sugar, salt and yogurt one by one 2- Then add milk to make batter. It should be in dropping consistency not too watery and too thick 3- Keep covered for 1 hour 4- Prepare syrup- add sugar and water boil till it become thick syrup. Then add cardamom and saffron. Let it cool 5- After 1 hr batter will rise enough. Heat oil in a wok. Drop very small portion of batter in oil (it will form round shape) 6- Fry till it turn golden brown color 7- Drain and put fried dumpling in syrup coat well then take out and serve DATES – SAFFRON TIRAMISU C House Café INGREDIENTS TIRAMISU FILLING 50g pastry cream 250g Mascarpone cheese 5g Vanilla Essence 200g Whipped cream 70g Dates syrup 90g FILLING 30g Lady Fingers biscuits 20g Saffron syrup 20g Dates 5g Dates Syrup PREPARATION 1- In a medium bowl, beat whipping cream with vanilla until stiff peaks form. add the mascarpone to vanilla pastry cream until the mixture becomes smooth. 2- Make sure that the vanilla pastry cream, mascarpone cheese and whipping cream should be in between 4 to 6-degree Celsius temperature. 3- When Tiramisu filling is ready, add Dates syrup and fold mixture gently. Do not mix too much, only like marble effect. Fill the mixture inside the round nozzle piping bag. 4- Make saffron syrup with 100gm sugar,150ml water and 1gm saffron. 5- The saffron syrup for tiramisu should be cold between (4’c to 6’c) 6- In the Tiramisu bowl, we need to make 3 layers. Put 20gm filling for the bottom of bowl, then dipping the lady finger biscuits in the saffron sugar syrup and arrange in the bowl. Cut the dates and add in the bowl. Make sure it›s only 1 or 2 pieces. Add little dates syrup on top. Then tiramisu filling. Make this as 2 layers.at the top supposed to be Tiramisu cream. 7- At least you should keep it around 3 hours inside the chiller before serving. 8- At the serving time, Garnish with little dates syrup on the top, and one piece of dates in the middle of the bowl. TRIO CREPE Crepe De Licious INGREDIENTS Crepe 1 pc. Nutella 70 gm Pistachio spread 100 ml Chocolate sauce 30 ml Kinder sauce 30 ml PREPARATION Make 1 pc crepe Fold into half Spread nutella evenly Fold into triangle Put into plate and spread pistachio spread on top Drizzle chocolate sauce and kinder sauce and use toothpick for design LAYALI LEBNAN Debs W Remman INGREDIENTS 240g mahalabiya 10g fresh strawberry 20g fresh banana 10g honey 5g honey PREPARATION Boil the milk, cream, sugar and fresh milk, Add corn flour Put the cut fresh strawberry on the first layer Add the banana on the second layer On top put the pistachio slice and honey MAHALABIYA INGREDIENTS 1l milk 1l cream 200g sugar 5og rose water 130g corn flour PREPARATION Boil the milk, cream, sugar, and rose water Mix with the cold milk the corn flour and add to the boiling milk. APPLE CRUMBLE Diner Station INGREDIENTS 900G (2lb) Bramley apples, peeled, cored and sliced 75G (3oz) caster sugar 1 tsp ground cinnamon FOR THE APPLE CRUMBLE 175G (6oz) butter 225G (8oz) plain flour 100G (4oz) demarara sugar 175G (6oz) jumbo oats PREPARATION Preheat the oven to 200C / 400F Gas mark 6 Place the apple slices caster sugar and cinnamon into a large ovenproof dish Rub the butter into plain flour, sugar and oats Scatter the crumble over the apple mixture in an even layer Bake for 35-30 minutes or until golden and the apples are tender. Serve your warm apple crumble with cream or ice-cream for a treat TORTA CAPRESE La Casa INGREDIENTS Butter 750- grms Dark chocolate 750- grms Egg yolk 360- grm Sugar – 750 grms Egg white – 660 grms Almond powder 750- grms PREPARATION Melt the butter and chocolate Mix the egg yolk and sugar, make like a savayon In separate bowl make a meringue with the egg white and sugar Combine the savayon and melted chocolate Add all ingredients Mix by hand slowly Cook at 175 degree in a small cake ring MANHATTAN MUD PIE Manhattan Fish Market INGREDIENTS Ingredient A - Oreo Cookies (without cream) 300 g Ingredient B - 8 Eggs Ingredient C - Chocolate Bar 375 g – Butter 250g Ingredient D - Chocolate Ice Cream 9 scoop (80 g each) – Coarse Groundnut 100g PREPARATION 1- Ingredient A process -Blend 150 gm *Oreo cookies in Commercial Blender until powder form (i). Blend 150 gm *Oreo cookies in Commercial Blender to get crumbs (ii).*separate cream from Oreo cookies as current practices 2- Ingredient B process -Separate the egg white from the yolk. Place egg white in whisking bowl Whisk egg white until stiff to hold. (Fluffy) 3- Ingredient C process -Cut the chocolate bar into smaller pieces to facilitate the melting process Melt the chocolate bar with butter at low heat until it is liquefied. Keep stirring the mixture gently to prevent it from burning. Add in egg yolk when ingredient C is ready. (When adding egg yolk, make sure the chocolate is not too hot. This is to prevent the egg from curdle.) 4- Mixing process -Pour “C” gradually onto “B” while whisking. Molding process: 5- Evenly spread the Oreo powder (i) onto the base of the GN pan and firmly press it down. 6- Arrange the ice cream on top of it. 7- Pour the mixed chocolate into the GN pan up to 4 cm height. 8- Sprinkle the Oreo crumbs (ii) onto the GN Pan followed by coarse peanut. 9- Wrap with plastic cling wrap. Label the use through date and time. Managers need to verify the characteristics and specifications of the product before authorizing it accordingly. Keep in the freezer for 24 hrs. Cutting Process: 1- Remove the mud pie from the freezer. Check on the texture to ensure it has hardened to the desired firmness. 2- Cut the mud pie into 6 cm x 6 cm evenly by measuring it with a ruler. (1tray =16 pcs) 3- Place the cut mud pie into Cling film individually. 4- Label the use through date and time on each small pie. Managers need to verify the characteristics and specifications of the product before authorizing it. 5- Place the labeled mud pie into a container back to the freezer. CAROB CAKE Mezzo INGREDIENTS SOAKED FIGS ORANGE GEL CAROB GEL Water 300g Fresh orange juice 200g Neutral glaze 200g Sugar 450g Sugar 25g Carob Molaases 90g Dry figs 400g Agar agar 3g Jasmin tea 5 bags ORANGE AND FIGS CREAM CHEESE CONFITURE 270g CAROB, FIGS AND MIXTURE Dried figs 120g WALNUTS CAKE Cream cheese 300g Sugar 250g Butter 290g Icing sugar 100g Orange juice 5g Sugar 260g Vanilla pod 1 nos Pectine NH Eggs 280g Whipped cream 270g Carob Molsses 200g Mascarpone 35g Ground almonds 160g Cake flour 260g baking powder 15g candied abricots 320g roasted walnuts 200g PREPARATION SOAKED FIGS bring to a boil the sugar syrup and add in the dry abricots keep in the syrup 24 hours, CAROB, FIGS AND WALNUTS CAKE In a robot coupe, blend the soft butter with sugar. Add in the room temperature eggs, add in the carob molasses add the ground almonds and the siftened flour and baking powder. Mix by hand the soaked figs and the roasted walnuts pipe in the molds. bake 145 degres, 40 mn. soak with sugar and carob syrup. ORANGE GEL Brin all the ingredients to a boil , leave it to cool down and set then blen unil smooth CREAM CHEESE MIXTURE Cream the cheese with icing sugar and vanilla.