Swiss roll - Jelly roll

I guess you've noticed by now I have a sweet tooth and like baking. Tried to think of a dessert or treat which doesnt use butter and then a little bulb in my head lit up and I remembered I havent made Swiss rolls in a while. The thing I like about swiss rolls is making the sponge cake is quick and easy and once you master the art of rolling, it's ready to be eaten immediately. That is if you dont put it in the fridge or freezer for 30 minutes. Whatever the case it's a win win situation as it's a delicious little treat. Forgive me today, my photo isn't upto par and I had forgotten to add the extra confectioner's sugar and have some jam oozing and realised it too late!!


Ingredients
3 eggs
2/3 cup granulated sugar
1/3 cup water
1 tspn vanilla essence
3/4 cup all-purpose
1 tspn baking powder
¼ tspn salt
Powdered Confectioner's sugar - for dusting
2/3 cup spreadable raspberry jelly/jam (or any other filling of your choice)


Method
Heat oven to 375 deg F. Line a baking pan, preferably (15 × 10 × 1) inches, with cooking parchment paper or aluminum foil. Spray with non-stick cooking spray.

Beat eggs in small bowl with electric mixer on high speed for about 5 minutes or until very thick. Gradually beat in the granulated sugar. Beat in water and vanilla on low speed. Finally add the flour, baking powder and salt, beating just until batter is smooth. Pour into the prepared pan, spreading out well to form a thin even layer.

Bake for 12 to 15 minutes until toothpick inserted in center comes out clean. Spread a clean kitchen towel on a wire rack and sprinkle confectioner's sugar on it. Now loosen the edges of the cake, then turn the whole pan upside down upon the towel. Carefully remove the parchment paper or aluminium foil from the top. Trim off the hard edges of the cake, and while its hot, carefully roll up cake from the short side. Keep the roll as tight as possible and let cool for approx 20 minutes. You could also keep it in the fridge.

Unroll the cake gently and remove the towel. Beat the strawberry jam slightly to soften;I like warming it for a few minutes in the microwave. Now spread it evenly over the cake. Do not put alot of jam as it will ooze out once rolled up again.I often make that mistake!!

Now again roll up the cake, which will be easier this time around. You can wrap it in cling film and place it in the fridge for 10-20 minutes if you dont want to serve right away. Helps with making the cake firmer and easier to slice.
When ready to serve place it on a serving dish. Sprinkle with confectioner's sugar to hide any cracks. You could also cover with frosting. Slice into 10-12 pieces.
Optional: Serve it with icecream or whipped cream.

Nangatai - Indian crumbling cookies

These cookies are known as Nangatai by the Swahilis but it's origins are from the Indian continent and is known by the name Nankathai or Nankatai. They are usually cooked on special occasions like Eid, Diwali, wedding etc. I remember we used to cook them at home with a little semolina flour and I managed to find a recipe online at Chachi's Kitchen which does that. I made approximately 36 cookies.


Ingredients
4 oz semolina
8 oz plain flour
6 oz sugar
6 oz butter
1 egg (optional) (or 1 tbspn milk)
1/2 tspn baking powder
1/2 tspn ground cardamom
1/4 tspn nutmeg
pinch of yellow food colouring (optional)

Heat the oven to 180 degree centigrade or 350 F
1. Beat the sugar and butter until creamy and pale in colour
2. Add the egg (or milk), mix
3. Add flour, baking powder, cardomom, and nutmeg mix
4 Knead the dough, form into walnut size balls, place on a greased baking tray
5. mix the food colouring with a little water, using a cocktail stick, make a spot of colour in the centre of each ball
6. Bake in the oven for 20 minutes

You can serve them with a cup of Chai or Kahawa(coffee).

Date crescents - Aqras Tamir

I wanted to make a date stuffed Eid treat and decided to try this recipe from the Cookbook titled From the lands of the Figs and Olives by Habeeb Salloum and James Peters. The recipe is from Syria and Lebanon.
The Crescents tasted lovely, the pastry was crumbling and the filling wasn't very sweet.. something I love. I improvised using walnuts and pecans instead of almonds. From the appearance I noticed though a few of them after baking had opened up from the edges.Next time I cook them will try to seal the pastry more thoroughly.

Makes about 36 pieces
Ingredients:
1 1/4 cups butter, melted
2 eggs
1/2 cup milk
1/2 teaspoon salt
1 1/2 teaspoons vanilla
3 cups flour
2 teaspoons baking powder
1 cup finely chopped dates
3/4 cup blanched almonds, ground
1/4 cup sugar
1/2 teaspoon cinnamon powder
pinch nutmeg powder
pinch ground clove powder
1/2 cup confectioner's sugar


In a bowl, mix 1 cup of butter, the eggs, milk, salt, and vanilla. Sift together the flour and baking powder, then gradually knead the flour into butter mixture until a soft dough is formed. Form into ping-pong size balls and allow to rest, covered with a cloth, for 1 hour.
In the meantime, make the filling by thoroughly mixing the rest of the ingredients, including the remaining 4 teaspoons of butter and excepting the confectioner's sugar.



Roll out the balls to 3-4 inch rounds. Place 1 heaping teaspoon of filling in the center of each round, then fold over to cover the filling and form into a crescent shape. Pinch the edges together to seal.


Place a baking tray; then bake in a 350 F preheated oven for 20minutes or until the crescents turn golden. Remove from the oven and allow to cool; then place on a serving tray and sprinkle with the confectioner's sugar.

Ndizi mkono wa tembo za Nazi Original version- Sweet plantain in coconut cream

Ingredients
4 large ripe sweet bananas (yellow plantain)
1/2 cup sugar
1/4 to 1/2 cup of water
2 packets of coconut powder - (equivalent 2 coconuts)
1 cup of milk
1 teaspoon of custard powder
1 teaspoon crushed cardamom
Optional: Few drops of vanilla essence.

Direction:
Peel the bananas, cut in half lengthwise and remove the seeds. Place in a shallow cooking pot. Add water and simmer on low heat until tender. In a blender mix the sugar, cardamom, coconut and custard powder and milk. Add the coconut mix and simmer for a further 10-20 minutes. Serve warm or cold. Goes well with meat or fish dish.

Cinnamon Rolls

Salaam,

I have been craving for something sweet and homemade cinnamon rolls came to mind. Surfing the net I came across The Pioneer Woman cook's recipe I couldnt resist to take the challenge. The recipe maybe a little bit time consuming but I found it very easy to make. I made 1/8th of the original recipe, used brown sugar instead of white added raisins & nuts and cooked my rolls in a 2 bread pans ( each with 7 rolls). For the frosting I reduced the sugar and used vanilla essence instead of Maple. Final results the rolls are mouth watering divine, extremely delicious!!!! I have already eaten 2 of this little treats.

The printable original recipe link

Kaymati za Shira ya maji - Sweet balls in syrup

This is a sweetbread commonly made in the month of Ramadan or for special occasions. The Somali's call it Quraa and it is also consumed within the Arabian peninsula as Lokmat or elqimat. In Turkey it is known as Lokma and a chef who makes lokma is called a Lokmaci ( pronounced lokmaji) a professional occupation in its own right!!! During my stay in Turkey I have often seen long lines in the streets were people are offered a few lokma's straight from the pan served to commemorate a deceased family member. There are slight differences due to regional habits but at the end they almost taste the same.

I am adding this video from youtube on a Turkish Lokmaci(Lokma Chef)as its in english. In the beginning of the video you will see him frying a dessert called Tulumba Tatlisi after that segment comes the making of Lokma aka Kaymati. You can observe how he dips his hand in water first then cuts a piece of dough. Its a messy job but viewing the video I believe it will make it easier.


This is the recipe for a swahili kaymati. Inshallah I will post other variations in the future.

Shira - Syrup ingredients:
1 cup of water
1 cup of sugar
1 teaspoon of ground cardamom
Optional: 1 teaspoon of lemon/ lime juice

Dough ingredients:
1 cup of all purpose flour
1 tablespoon of rice flour
1 tablespoon yogurt
1/2 teaspoon of yeast
1 teaspoon of vegetable oil or ghee
1/4 - 1/2 cup of warm water
pinch of salt
1/2 teaspoons sugar
Oil for frying


Directions:
1.In a large pot mix the syrup ingredients and bring it to boil. Once simmered for 20 minutes add the optional lemon juice and put it aside to cool down to room temperature.

2. Mix the dough ingredients Once mixed the dough will be sticky and thick.Let it raise for 30-1hr.

3.Heat the oil on medium heat. Once hot using your fingers or spoon, dip in a bowl of cold water then pinch of a small piece of the dough and try to shape it as a ball. Then put it in the hot oil. Do this in batches. Fry the balls for few minutes until golden .Using a slotted spoon continuously turn and stir the balls till golden brown; Remove them and dip them in the Shira, give them a quick stir or two then remove them and put them in your serving dish. Continue making more dumplings till the dough finishes.
Serve warm as they will be at their crunchiest.

Afiyet Olsun!!!!

Tambi za kukaanga na zabibu- fried vermicelli with raisins, Caadriyad

 

Tambi - Vermicelli is a common ingredient in the kitchen. There are many ways to cook and present this ingredient.In the Zanzibari kitchen the cook can make a couple of alternatives and give it a different name. If cooked in milk - Tambi za Maziwa, coconut milk- Tambi za Nazi , fried - Tambi za kukaanga and if made into a loaf its called Mkate wa Tambi which also has variations depending on what is added to the vermicelli. It can also be added to a rice dish for pazazz.
Fried Vermicelli with raisins is a delicacy shared in many cultures. Somalis call it Caadriyad and is often offered with rice. In the Swahili and Omani culture it is eaten as a dessert by itself or accompanied with spicy meat or fish.

Ingredients:
½ of a 450g packet of vermicelli
½ cup of sugar
½ cup raisins, washed and soaked in water.
2-3 cups of hot water
4 tablespoons of vegetable oil
a drops of vanilla essence
2 teaspoon of cardamom powder
Optional:
Add sliced almonds

Directions:
In a deep heavy dish heat the oil on medium setting. Fry the uncooked vermicelli make sure you stir frequently. Once golden remove from heat and carefully pour out the excess oil.
Add 2-3 cups of hot water, sugar, cardamom and vanilla essence and stir to combine and reduce the heat to a lower setting to allow the vermicelli and spices to cook well. Once the water evaporates takes approx 20-30 minutes and the vermicelli has soften. Add the raisins and almonds and stir. Leave for 2-3 minutes then remove.
Can be served cold or warm.

NB:If you notice the vermicelli is still hard you can add a little more water.

Optional stage:
Switch on the oven broiler.
Pour the vermicelli in an oven proof container and cover with aluminium foil. Let the vermicelli brown a little on top to your liking. Usually takes 10-15 minutes. This process also helps evaporating any excess water.

Plantain in coconut milk -Ndizi Mkono wa tembo za nazi

Ingredients
6 large ripe sweet bananas ( yellow plantain)
1/2 cup sugar
3 cups thin coconut milk
1 cup thick coconut milk
1 teaspoon crushed cardamom
Optional: Few drops of vanilla essence.

Direction:
Peel the bananas and cut in half lengthwise and place in a shallow cooking pot. Mix sugar and crushed cardamom with the thin coconut milk and pour over the bananas. Simmer gently on a low heat until tender. Add thick coconut milk and simmer for a further 10 minutes. Serve warm or cold. Goes well with meat or fish dish.

Carrot Cake

Asalaam aleykum,
Been a while since I posted a recipe. This is a recipe I learnt from my girl "W" while we were living together in Turkey. Its a quick recipe and healthy. The cake is moist but I have noticed at times it can be a little dense depending on the carrots.

Ingredients:
5 eggs
2 cups of flour
2 cups of finely grated carrots(8-10 big carrots)
1 cup of sugar ( I use 2/3 of a cup)
2 teaspoons of baking powder
1 tablespoon of Cinnamon powder
Optional: Add vanilla extract 1 teaspoon.
Some teaspoons of Milk


Directions:
Preheat the oven to 350 F. Grease and flour a round cake pan.
Beat the eggs and sugar in a large bowl. Add the cinnamon & optional vanilla. Stir in the carrots and mix it well then finally add the flour and baking powder. The batter will have a deep orange hue; if you think it's very thick you can add a few teaspoons of milk. Then pour the mixture in the prepared cake pan.

Bake in the oven for 30-40 minutes or until a toothpick inserted in the middle comes out clean.
Let it cool.

You can serve the cake as it is. Or add whipped cream or frosting. I love it as it is.

Baklava with a twist.

I love baklava but the reason which holds me back eating them is the sweetness. Baklava is just too sweet. There are different types of baklava and they are commonly eaten in Greece, Turkey, Libya and the rest of the Middle east. When I saw the episode on Everyday Italian with the recipe of Simple Baklava on the food network channel. I just had to cook it.
The changes I made- I only used 2 tablespoons of butter for the filling as in the original recipe but used Butter flavored cooking spray to cover the sheets.

Thank you Giada de Laurentiis for this heavenly treat!!!