mercredi 24 septembre 2014
mercredi 10 septembre 2014
mardi 9 septembre 2014
I like this, I don’t like that and that’s it.. or maybe not. How do we build our taste? I would say that we like what we are used to eat since childhood. So many people keep on following their habits all their life without opening their stomach to something different.. it’s such a pity!
These past years I discovered several “foreign”* pastries.. from Turkish to Japanese, passing from Mexican to French.. and of course British and American pastries who have a special place in my kitchen. I’ve never considered too much Arabic sweets because it always seemed to me too dry or too sweet but now that I discovered traditional Moroccan pastry I changed my mind.
First of all raw materials.. almonds, nuts, honey, orange blossom water, pistachios.. are some of the ingredients used by Moroccan pastry chefs who follows traditional recipes to create these delicacies. Every little sweet tells you a story that come from far away, a time-honored know how that has to be kept alive with no exceptions. Every little beautiful pastry it’s about the country where it has been created, about scented sweet almonds, about a mint tea on a terrace in heart of Marrakesh, about sun that illuminate with a golden glare everything it touch.
These delicious pastries come from patisserie Souissi in Rabat, if one day you’d pass from there don’t miss the opportunity to buy a couple of boxes to bring home!
dimanche 7 septembre 2014
mochi is a traditional japanese cake made with sticky rice flour and water. Can be filled with adzuki bean puree and covered with sesame seeds, matcha powder...
mix 150g sticky rice flour with 120g water and shape in balls
cook in boiling water until it raise up
wait 2 minutes of boiling
put it in iced water to cool down
ready for toppings