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Sheer Khurma | Vermicelli Kheer

Gambar
Rich and creamy Sheer Khurma; an Indian dessert made from milk, vermicelli noodles and nuts. This recipe is easy to make and comes together in under 30 minutes! Some of the links below are affiliate links, meaning, at no extra cost to you, I will earn a commission if you click through and make a purchase.   Eid is here and I am sharing a recipe that is made to celebrate. Sheer Khurma or Sheer Khorma literally means milk with dates. This sweet is made from whole milk, dates, thin noodles called seviyan and some nuts and flavors.  Though this is associated with Eid, Sheer Khurma the sweet is enjoyed throughout South Asia. It's popular variations are Vermicelli Kheer, Seviyan Kheer and Payasam. I remember eating this on special occasions in my childhood.  Sheer Khurma v/s Seviyan Kheer For the longest time I have enjoyed a sweet version of milk, roasted vermicelli and nuts. That is the seviyan kheer which comes together quickly, either in a pan or in a pressure cooker....

Maple, Pecan Biscuits

Gambar
I'm a bit busy lately, well, I still have to work so I can pay for my manga, blue-ray, and etc. haha. But I'm lucky that I still have my favorite hobby, yes, making a delicious thing to eat always makes me happy and it reduces my stress too. Something that's easy to make such as biscuits are the best therapy, as I don't have to think much when baking it. Making it just take less than 40 minutes. This time I put pecan and maple syrup into a simple biscuits recipe, the taste of the biscuit i s salty and nutty with a hint of maple fragrance.  Anyway if you want it to be sweeter, you can add sugar into the recipe or just drizzle with a load of icing glaze (as it is easier than adjusting the recipe haha ).  Serve it with a lot of lightly salted butter is what I really recommend, and don't forget a cup of hot coffee to make a great relaxing time. Recipe:  Pecan-maple biscuits สูตรภาษาไทย:  บิสกิตเมเปิ้ล, พีแคน 日本語のレシピ: メープルとピーカンホットビスケット Youtube:  บิสกิตเมเปิ้ล, พีแคน/...

Bread & Viennoiseries class with chef Sebastien Chevallier

Gambar
I don't think that we can stop learning, and learning something new is what I love^^.  It's my third times at  PBA World (P: Pâtisserie,  B: Boulangerie A: Arts) (if you want to read about the first and second class just click the link). I participated in Bread & Viennoiseries class with chef Sebastien Chevallier (Meilleur Ouvrier de France 2011, in Bakery category). In this class, we had a chance to learn how to make many kinds of bread and Viennoiseries. Such as:   Croissant   Croissant (Bi-colour) Space cafe (croissant dough filled with coffee creme brule and crumble speculoos)   La couque Zèbrée à la fraise  (zebra pattern croissant dough with strawberry custard) Pain au chocolat (with two-tone  croissant dough) Pain au chocolat    Baguette   Ciabatta    Baguette curry-Graines   Chicken, peppers and tomato  Sandwich Meli Melo (Brioche dough filled with pears and nut) Crumble abricot ...