Cherries Sauce

We normally end up making berries sauce a reduction of mangoes and so on. But it seems that we forget the delicious taste of cherries. My nice made those lovely cups of cheese cake so I told her, I would help with the toppings. Along with some berries sauce, I made cherries sauce and a reduction of passion fruit. How to make cherries sauce, simply its all one whole step.

Ingredients:
- Halved cherries with the seed out
- Sugar
- Some water

Method:
On a pan, put sugar and the cherries and few table spoons of water or almost 1/4 a cup, let it simmer until the sugar, water and cherries become slightly thick.

Serve on any type of dessert you wish. I would do with some vanilla ice cream. or chocolate mousse.

Cream Caramel from scratch

Ramadan Kareem to all of you. May this holy month bear happy moments, peace and comfort. One of the comforts, is definitely iftar and sadaqa to the needy and poor. I have committed myself to upload recipes and I hope they would be of benefit to you and  your loved ones.

I start this Ramadan with something that everybody loves in the family especially my mother. It has become a tradition in our house to bake cream caramel from scratch. We actually buy the packed ones not to eat them but to create other desserts from it. The pictures shall guide you to the simplest recipe to make and present as a light and delightful dessert.

Ingredients:
- Because I'm using home eggs (our own chicken's eggs home produce) they are tiny, so I put 4 to 5 eggs.
- 1 can of Sweetened Condensed Milk
- 1 can of water.
- 1/4 tsp cardamom
- Zafron
- Around 1/2 cup of sugar

Method:

1. Mix the eggs and the condensed milk and water together thoroughly

2. Add the cardamom and the zafron to the mixture and blend some more

3. On the oven in a pan, add the sugar and let it melt until it becomes golden brown.

 

4. drizzle some melted sugar and spread it on to the baking pan/s of your choice (i did a mistake here I didnt do it fast enough)

5. on top of the caramel, fill the pan the caramel mixture and put them in a bath of another baking pan and into the oven for 30-5mins on temperature 350F (180C)

6. Bake, make sure you check on the cream caramel, if mixture if firm, then its baked well enough. Take them out of the oven let it cool a bit and put it in the fridge until it is time to serve

7. Serve and indulge the goodness

Mini Konafa

Ingredients:

- Konafa (1 pack from the bakery)
- 3/4 cup melted butter
- Some coloring (optional)
- Syrup (home made is better) *Sheerah*
- Crushed pistachios
- Akawi cheese
- Sugar
- Cream - 1 can (qish6a)

Method:

1: Put the konafa in a large bowl or a deep pan and shred it into small pieces with ur hands.

2: Add the coloring to the melted butter and gradually add it to the konafa. While adding small amounts gradually mix the konafa with the coloring mixture. Do this repeatedly until your konafa turns orangish color. It will look like this:

3:In a separate bowl, get the Akawi cheese and break it into smooth tiny pieces, wash repeatedly until salt is out. Rinse the water and repeat the process one last time. After rinsing the water from the cheese, add the can of cream and a coffee cup of sugar (less if you want) and mix together.

For baking minis I use this tray which makes it easy for me to extract the (whatever I'm making from the tray) In this case the konafa. You can find this tray at Tavola. You can always use a cupcakes pan to bake the konafas.

4: Now that the two mixtures are ready, fill 1/3 to 1/2 of every bowl with konafa and press it in.

5: Add some of the cheese and cream mixture, a spoonful is enough, over the konafa.

6: Cover the cheese mixture with another layer of konafa. and bake it in the oven for around 10-20 minutes until the you feel the cheese have melted.

7: Add syrup to all the bowls of konafa on the pan and leave it to cool a bit. (easier to handle when cooled down and by the time you extract the konafas from the tray the syrup would have spread) *Sometimes you will need to add more syrup depending on how sweet you like it, I personally add syrup twice to make sure it wont fall apart*

8: After it cools a bit, extract each konafa from the pan/tray, put it on the plate you wish, and garnish with crushed pistachios.

Bonappetit