Buckwheat Rhubarb Galette

Recipe adapted from Bon Appetit

120g (1 cup) all-purpose flour
40g (1/3 cup) buckwheat flour
113g (1 stick) butter, cold
40ml (2 Tbsp) ice water
2 Tbsp sugar
pinch of salt

500g rhubarb stalks
100g castor sugar
1.5 Tbsp cornstarch
Egg wash (1 small egg whisked with a splash of water)
Turbinado sugar

Optional – Rhubarb Glaze:
150g (5ox) tops and tails of rhubarb
100g (1/2 cup) castor sugar
A splash of water

Dough

1. Whisk all-purpose and buckwheat flours, sugar, and salt in a large bowl to combine. Add butter and work into dry ingredients with your hands, mashing it into big flat pieces and smooshing it between your palms into the flour, until you have pea- and nickel-size pieces.
2. Drizzle ¼ cup ice water over mixture and rake it in with your fingers until evenly dispersed. Squeeze clumps with your hands to moisten until a shaggy dough forms, then turn out onto a work surface.
3. Gather dough together, pushing and working it into a ball, then flattening it, until only a few dry spots remain. Pat into a ¾”-thick square. Using a bench scraper or knife, divide dough into 4 pieces. Stack pieces on top of one another, placing any unincorporated dry bits in between layers, and press down to combine. Form dough into a ¾”-thick disk and wrap tightly in plastic. Chill until firm, at least 2 hours and up to 3 days.

Filling and Assembly

4. Preheat oven to 400°F and Line a large baking sheet with parchment paper. Take out the chilled dough a few minutes before rolling out.
5. Roll out dough on a well-floured surface to a 14″ round, rotating dough and tossing more flour underneath as needed to keep it from sticking. Transfer dough to the baking sheet and refrigerate to chill.
6. Prepare the rhubarb: cut off and discard the leaves, trim off and reserve the ends of each stalk. Cut the stalks into three or four pieces and then cut each piece lengthwise into 5mm (1/4″) strips. Toss the rhubarb pieces with the cornstarch and sugar in a medium bowl.
7. Remove the baking sheet from the fridge and arrange and mound the rhubarb filling in center of dough, making sure to leave a 4cm (2″) border around edges. Fold dough up and over filling, overlapping slightly, and make a decorative edge. Brush dough with egg wash and sprinkle dough and filling generously with turbinado sugar for a nice crunch.
8. Bake galette until filling is bubbling and crust is deeply browned, 40–50 minutes. Let cool slightly and serve with whipped cream.
Optional:
You can make a glaze for the galette by boiling the reserved bits or rhubarb with the sugar and water until the fruit is soft. Strain the syrup into a bowl and brush it over the baked galette for a nice shine.

Sesame Oatmeal Cookies

Tahini is that one ingredient that’s constantly on rotation in my kitchen. I love to use it in salad dressings, drizzle it on roasted vegetables, or mix it in carob molasses for a quick dessert. I’ve also been experimenting with it in pastries and found that the sesame taste overpowers neutral-ish ingredients like a carrot or zucchini. However, it sometimes compliments and enhances dominant ingredients wonderfully like this chocolate soufflé cake. Or it can also add unexpected notes of nuttiness and bold flavors in these oatmeal raisin cookies.

Recipe adapted from Melissa Clarke

180g (1 cup) golden raisins
160ml (⅔ cup) rum for soaking (substitute with apple juice, or any other liquor)

180g (1½ cup) unbleached all-purpose flour
2 tsp cinnamon
¾ tsp baking soda
½ tsp fine grain salt
226g (1 cup, 2 sticks) unsalted butter, at room temperature
250g (1¼ cup) light brown sugar
50g (¼ cup) granulated sugar
2 large eggs, cold
1 tsp vanilla extract
2 Tbsp tahini
1 tsp rum
300g (3 cups) thick rolled oats
15g (2 Tbsp) sesame seeds

1. Optional: Soak the raisins in the rum for at least an hour. Lightly toast the rolled oats and sesame seeds on a baking sheet until lightly golden (6-8 minutes in a 350°F/180°C oven).
2. In a medium bowl, whisk together the all-purpose flour, 2 tsp cinnamon, baking soda, and salt. Set aside.
3. Using a stand mixer fitted with a paddle attachment, beat together the softened butter, brown sugar, and granulated sugar on medium speed for 5 minutes until pale and creamy. Turn off the mixer and scrape the sides and bottom of the bowl. On low speed, beat in the eggs, tahini, and vanilla until well incorporated.
4. Add the flour mixture and mix until barely combined. Drain the raisin (reserve the rum for another use or add in a splash in the batter!) and mix that in with the oats until just combined.
5. Put the bowl in the fridge for 30 min until the dough firms up.
6. Meanwhile, pre-heat the oven to 350°F/180°C and line two baking sheets with parchment paper.
7. Scoop 1 tablespoon portions of the batter and place them 2 in./ 5 cm apart.
8. Bake for 9-12 minutes, rotating the baking sheets halfway through baking, until the edges are golden and the tops look underdone. After 2 minutes of taking them out of the oven, transfer to wire racks to cool completely and firm up.
9. Store in an airtight container at room temperature for up to 3 days (they can also be frozen for up to a month).

Apple Cake with Spelt Flour

A wonderful apple cake recipe that’s highly customizable. I lightly adapted Emiko Davies‘ recipe and added thinly slices apples to give the top of the cake a rustic look. Feel free to fold in chopped toasted walnuts in the batter or plump raisins to add texture and a chewy bite to the soft melt-in-your mouth cake.

Recipe adapted from Emiko DaviesFlorentine: The True Cuisine of Florence

2 large apples, peeled and sliced 1cm thick
1 small apple sliced thinly with a mandolin slicer for decoration (optional)
Juice and zest of one organic medium lemon
300g (2⅔ cups) spelt flour (or use all-purpose flour)
1 tsp baking powder
Pinch of salt
125g unsalted butter, at room temperature
150g (¾ cup) granulated sugar, plus 2 tablespoons
3 large eggs, at room temperature
150ml (⅔ cup) whole milk, room temperature
1 tsp vanilla extract

1. Pre-heat oven to 350°F/180°C. Butter and flour an 8″ inch (20cm) cake tin and line the bottom with parchment paper.
2. Place the apple slices in a bowl with the lemon juice and 2 extra tablespoons of sugar to reduce browning.
3. In a medium bowl, whisk together the spelt flour, baking powder, and salt. Set aside.
4. In a stand mixer with the paddle attachment on, beat the softened butter and sugar on medium high until pale and creamy for 3 minutes. Add the eggs one at a time and beat very well until you have a thick, pale mixture. Turn the speed to low, gradually add the milk and vanilla extract until incorporated. Using a large spatula, fold in the flour mixture until barely combined then mix in the apple slices.
5. Pour the batter into a cake tin and place the thinly sliced apples all over the surface, overlapping them slightly. Bake at 180°C for 55-60 minutes or until the top is golden brown.
6. Cool down completely before turning it out on a wire rack. Sprinkle with powdered sugar before serving.

Banana Bread with Dates and Walnuts

A classic banana bread recipe with soft chewy dates and toasted crunchy walnuts baked in the batter. The not too ripe bananas and few teaspoons of cornstarch in the batter give it a nice tender structure that’s not too moist and mushy. Feel free to experiment with other add-in ingredients like substituting the dates with figs, and the walnuts with toasted skinned hazelnuts!


Makes one 9″x5″ Loaf
Recipe adapted from the Tivoli Bakery Cookbook

155g all-purpose flour
28g (2 tbsp) cornstarch
1 tsp ground cinnamon
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
250g ripe bananas, peeled
juice of half a lemon
2 large eggs, at room temperature lightly whisked
1 tsp vanilla extract
85g butter, at room temperature
110g caster sugar
100g walnut halves
140g pitted dates, sliced
1 small banana, less ripe (optional)

1. Preheat oven to 160C (320F). Grease a 9″x5″ (23cm x 13cm) loaf pan and line with baking paper.
2. Sift the flours, cinnamon, baking powder, baking soda, and salt in a medium bowl. Mash the ripe bananas with the lemon juice in a separate small bowl. Stir in the whisked eggs and vanilla extract.
3. In a stand mixer fitted with the paddle attachment, cream the butter and the sugar until pale and fluffy. Gradually add the egg/banana mixture beating well between each addition until fully incorporated. Add the dry ingredients and mix gently until barely combined then add the walnuts and dates.
4. Peel the other less ripe banana and cut into two thin slices lengthways. Pour the batter into the tin, and place the two banana slices on top (if the slices are thick then they will sink into the cake). Bake for 50-60 minutes until the top is golden brown and a skewer inserted into the middle comes out clean. Leave the tin for a few minutes then transfer onto a wire rack to cool completely.

Katayef bi Ashta

People often tell me that they’re not good at baking because it requires a lot of precision and it’s less forgiving than cooking. They sometimes ask me what recipes they should start experimenting with and I usually recommend cookies, brownies, or one bowl cake recipes that don’t have a lot of steps. I’m adding these traditional Lebanese Katayef delicacies to the repertoire as well. They are half-cooked pancakes filled with Ashta (

Arabic

word for clotted cream) or in this case ricotta cheese flavored with orange blossom water. It’s a classic and versatile dessert especially during Ramadan because you can fill them with any sort of flavored cheese. I also love that the sugar syrup is served on the side so you can control the level of sweetness per serving.

Makes 15 Katayef (1 Tbsp batter)

Sugar Syrup
1/4 cup sugar
1/3 cup water
a few drops of lemon
1 tsp rose water
1 tsp orange blossom water

To make the sugar syrup, place the sugar and water in a small saucepan and bring to a boil. Allow the syrup to boil for 3 minutes without stirring. Add the lemon juice and continue boiling for 10 minutes until it reaches a light, syrupy consistency that coats the back of a spoon. Remove from heat and stir in the rose flower and orange blossom water. Set aside to cool down completely and store in fridge (this step can be made a couple of days in advance).

Katayef (pancakes)
1/2
 cup all-purpose flour
1/4 cup semolina
1/2 tsp baking powder
1/4 tsp instant yeast
2 tsp sugar
3/4 cup water
1/4 cup milk

Filling
250g Ricotta cheese
2 Tbsp Orange Blossom Syrup
Ground pistachios

1. Mix the all dry ingredients in a medium bowl. Combine the water and milk in a separate small bowl then gradually pour into the dry mixture while whisking to prevent lumps from forming.

2. Cover the bowl with a damp cloth and let it rest for 30 min on the kitchen counter and place two damp kitchen towels near the stove.

3. Preheat a non-stick pan over medium heat, and test the batter by pouring 1 tablespoon on the skillet. The surface of the Katayef should bubble a lot (Note: if it doesn’t bubble then adjust the batter by adding more water a tablespoon at a time to make it thinner). Cook one side of the pancake until golden brown and the surface dries out completely.

4. Transfer to the damp towel and cover to prevent it from drying out. Repeat with the rest of the batter.

5. Mix the ricotta cheese with the orange blossom water and place a tablespoon of the filling on each pancake. Pinch the edges of to seal the Katayef on one side only. Sprinkle the top of the filled Katayef with ground pistachios and serve with sugar syrup on the side.

Note: Katayef can also be filled with nuts, sealed completely (half-moon shape) and then deep-fried until golden brown or baked in the oven at 400°F (200°C). 

Rosemary Chocolate Chip Cookies

Here’s the ultimate chocolate chip cookie recipe that I’ve baked dozens of times. It yields the perfect cookies in my opinion because the edges are slightly crisp, the center is pillowy soft yet chewy, and the warm pools of chocolate exquisitely collapse in your mouth in every single bite.

These are not enough reasons to call them perfect. The complexity of the textures are enhanced by the rich layering of flavors that will delight you – like the nuttiness of the brown butter, the slight earthiness of the rosemary herb, the toffee-like flavor of the soft brown sugar, and the luxurious mix of bittersweet and semisweet chocolate, all aged together for 48 hours before baking. Swoon!

I guarantee you that they will satisfy all of your sweet cravings and make everyone beg you for more!


Recipe adapted from Hand Made Baking

240g (2 cups) all-purpose flour
90g (3/4 cup) bread flour
1 tsp baking soda
1/2 tsp fine grain sea salt
1/4 tsp baking powder
200g (1 cup) packed light brown sugar
100g (1/2 cup) demerara or turbinado sugar
226g (2 sticks; 1 cup) cold butter, cut into cubes
2 large fresh sprigs of rosemary (about 5 inches/12cm each)
1 large egg and 1 egg yolk
2 Tbsp milk or heavy cream
2 tsp vanilla bean paste or vanilla extract
150g chopped semisweet dark chocolate
150g chopped bittersweet dark chocolate

Note: Semisweet and bittersweet chocolate are both considered dark chocolate since they both contain at least 35% of cocoa. The difference comes in the amount of sugar: semisweet chocolate contains about 50% sugar, vs. bittersweet chocolate contains 33% sugar. Check the Nutrition Facts labels to learn more about the level of sweetness of the chocolate.

1. Line two rimmed baking sheets with parchment paper.
2. In a medium saucepan over medium heat, warm the butter with the rosemary until it’s just melted. Take off the heat and set aside to let the rosemary flavor infuse in the butter for a few minutes until it cools down.
3. In a medium bowl, whisk together the all-purpose flour, bread flour, baking soda, salt, and baking powder. Set aside.
4. Put the brown sugar and turbinado sugar in the bowl of a stand mixer fitted with the paddle attachment. Pour the melted butter through a strainer into the bowl of sugar and mix on low speed until a smooth paste for about a minute.
5. Add the egg, egg yolk, milk and vanilla then mix on low speed for another minute until well combined. Scrape the bowl and test the mixture with your fingers to see if it’s at room temperature.
6. With the mixture on low speed, add the flour mixture until just incorporated. Turn off the mixture and scrape down the sides and bottom of the bowl. Stir in the chopped chocolate with a wooden spoon or spatula.
7. With a medium ice cream scoop portion out the cookie dough (about two tablespoons each) onto the baking sheet spaced 2in/5cm apart. Put the baking sheets in the refrigerator to chill for 1 hour (or up to 48 hours). You can also freeze the portioned cookie dough at this point*.
8. Place a rack into the center of the oven and preheat to 375°F/190°C.
9. Once the dough is chilled, bake one sheet at a time for 11 minutes, rotating the sheet halfway through baking, until the cookies are lightly golden brown around the edges and their tops are blushed with gold; do not overbake!
10. Cool the cookies on the baking sheets for 10 minutes then transfer to a wire rack. The cookies will keep in an airtight container at room temperature for up to 3 days.

*To bake frozen cookie dough, take out the dough 30 minutes before baking to thaw slightly.