228 Dalia Dog­moch

Soubra’s Kitchen

Harper's Bazaar (Arabia) - - Contents -


Makes: 1 tart or 6 mini tarts Prep & bake time: ~1 hour 3 sweet pota­toes 60g brown sugar 100ml melted but­ter (and ex­tra to brush pas­try) 1 tsp all spice ¼ tsp grated nut­meg ½ tsp salt 1 tsp co­coa pow­der 6 sheets thawed filo pas­try Serve with whipped cream (op­tional) Pre­heat the oven to 200c. Wrap the sweet pota­toes in foil and bake for 45 min­utes or un­til soft when poked with a fork.

Once ready, peel the pota­toes and place them in a food pro­ces­sor. Add the but­ter, spices and co­coa and blend un­til creamy. Set aside to cool.

Re­duce the oven to 180c and place the filo sheets in a tart pan. Brush the tart gen­er­ously with but­ter, then bake for 5 min­utes or un­til golden brown.

Fill the tart with the sweet po­tato fill­ing, top with your choice of berry and place in the fridge un­til serv­ing. De­li­cious!


Makes: ~12 muffins

Prep & bake time: 30 min­utes

100g soft but­ter

100g white sugar (add more if you like it sweet) 100g nut oil

3 eggs

3 ripe bananas, mashed

1 tsp pure vanilla essence

350g flour

½ tsp black pep­per

½ tsp salt

½ tsp bak­ing soda

1 tsp bak­ing pow­der

100g yoghurt

For the crum­ble:

50g soft but­ter

60g sugar

125g flour

50g wal­nuts

Pinch of salt

Pre­heat the oven to 180c. In a bowl, whisk the but­ter and sugar.

Add the oil and eggs, mix and com­bine with the mashed bananas and vanilla essence. Sift the flour with pep­per, salt, bak­ing soda and bak­ing pow­der. Add half the flour mix to the bat­ter, then add the yoghurt and fin­ish with the re­main­ing flour. Com­bine well but do not over mix.

Make the crum­ble by com­bin­ing all the in­gre­di­ents with a fork or by hand.

Fill a greased or muf­fin pa­per lined muf­fin tray with the bat­ter, and sprin­kle the crum­ble on top.

Place in the oven for 18-20 min­utes. Once the muffins are cooled, dust with ic­ing sugar. En­joy!


Makes: 1 bundt cake

Prep & bake time: 1 ½ hours

400g flour

1 tsp bak­ing soda

1 ½ tsp bak­ing pow­der

½ tsp salt

1 tbsp cin­na­mon

250g but­ter

250g sugar

250g honey

4 large eggs

250g yoghurt

Dust with ic­ing sugar to dust

Pre­heat the oven to 175c. Sift the flour, bak­ing soda, bak­ing pow­der, salt and cin­na­mon to­gether.

Cream the but­ter and sugar with a whisk or hand mixer. Add the honey and com­bine well.

Add one egg at a time, and whisk un­til the bat­ter is smooth.

Add half the flour, com­bine, then add the yoghurt, mix, and com­bine the re­main­ing flour with­out over mix­ing. Pour the bat­ter into a non-stick, greased Bundt cake pan.

Bake in the oven for ap­prox­i­mately one hour or un­til you insert a tooth­pick and it comes out clean.

Dust with ic­ing sugar and a lit­tle cin­na­mon. Cut into healthy slices and dig in!

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