Posts Tagged ‘ Milk ’



long recipe behind me, now I’m just in the mood for something easy to make. Mhlabia (muhlabia/mahalabia) is a traditional mid-eastern dessert, a milk base  pudding  flavored with rose or orange blossom water. As for the topping, you might find different kinds of them but my favorite is just the classic pistachios and shredded coconut.  This pudding is  so soft and light, the texture is between jelly and custard, a perfect dessert to serve after a spicy meal 😉 .





  • 2 1/2 cups milk
  • 2 tbsp corn flour
  • 1/4 cup water
  • 1/4 cup sugar
  • pinch of salt
  • 1 teaspoon rose water/orange blossom water
  • pistachio and shredded coconut for garnish


  1. Mix corn flower with water and add to milk which has been brought to a boil.
  2. Stir and cook until thickened and then add sugar.  
  3. Add rose/orange blossom water and salt, boil another few minutes.
  4. Pour into individual serving dishes and chilled for 2-4 hours.
  5. Garnish with pistachios and shredded coconut before serving.

Mini Milk Honey Raisins White Loaf


Spring time is in the air, love how the earth starts to become “alive” again, love the smell of new grass, love to see the parade of flower buds reaching for the sky… and what could be better than to celebrate spring by baking your own bread…

This moist bread is the kind of bread that you don’t need anything else to eat with, but a small amount of salted butter.

I’m sending these babies to the yeastspotting over at Wildyeast



  • 425 gr bread flour
  • 4 tbs thick honey
  • 1/4 tsp salt
  • 1  1/4 tsp instant yeast
  • 2 tbsp sunflower oil
  • 2 tbsp milk powder
  • 1 cup water
  • 125 gr raisins


  1. Blend flour, milk  powder, and yeast in a food processor for a couple of seconds.  Mix honey, salt and water in a separate bowl. Add the wet mix  little by little to the dry ingredients while whizzing the dry ingredients.
  2. Stop when the dough has form a ball, remove the dough to a lightly  flour dusted surface, and kneed the dough for 10 mins.  Gradually kneed in the raisins
  3. Put the dough in slightly oiled bowl, cover with oiled plastic cling, Let it rise in a warm place for 1 hour.
  4. Tip the dough out on to a lightly floured surface, divide into small amounts, then press into mini greased loaf tins.Let it prove for 30 mins, preheat the oven  to 200′ C.
  5. When they are ready,  baked for 15 -20min or until the bread is well risen, browned and sounds hollow when tapped with the fingertips.

Um Ali

Um Ali actually means the mother of Ali, which Ali… we don’t know, there are millions of them, but just the thought of this woman is being so famous because of her dish, makes me dream the one day there will be a dish named after ME… LOL… enough dreaming, back to the dish!

It’s again one of my favorites (of so many favorites I’ve got 😉 ) of quick desert recipe, it’s easy but rich in flavors, in the summer you ca eat it with ice cream, in the winter just eat it eat while it’s hot.



  • 5 pcs croissants
  • 2  1/2 cups fresh milk
  • 2 tsp cinnamon
  • 2 tbsp golden raisin
  • 1 tbsp  sliced pistachio
  • 1 tbsp sliced almond
  • 1/2 tsp cardamom
  • 1 tbsp rose water
  • 2 tbsp granulated sugar


  1. Heat  the oven 180′ C
  2. Arrange the croissants in an oven dish
  3. Pour the milk over
  4. Sprinkle raisin, pistachio, almond, cardamom, cinnamon and sugar.
  5. Baked for 8 mins or until top of the dish slightly browned
  6. Take it out of the oven, while hot pour in the rose water.

Brioche au Chocolat

I’ve used my brioche silmold for a couple of times, but never once I had actually bake brioche in it 😉 , so  I felt somewhat obliged to make them, I just had to.

I’m always a little bit scared whenever yeast is involved in the baking ( I don’t know why, the thought  of puting living being, maybe…). Anyhow my brioches turned out quite allright, although I need more practice with making the “brioches à tête”.

I’m sending this to the  YeastSpotting, at Wild Yeast.


  • 250 grs bread flour
  • 2 large eggs, room temperature
  • 75 grs unsalted butter,  room temperature (cut in 4 blocks)
  • 1 tbsp sugar
  • 1/2 tsp salt
  • 1 1/2 tbsp  warm milk
  • 1 tsp dry yeast
  • 100gr dark chocolate for fillings (chopped)
  • egg yolk to finish

served 6 individual brioches

Mix in flour, yeast, and sugar in a food processor. Add slowly the lightly beaten eggs with salt, then add the milk. Let it rest for 5 minutes. Add butter one block at the time. Place dough onto a floured surface. Knead well for 10-12 minutes. Place the dough in a buttered bowl, cover with plastic wrap and let rise in a warm place for 1 hour or until doubled in size.

Prepare brioche molds. Divide dough in 6 equal parts. From each part, reserve 1/4 the dough. Turn every large part into a ball and out and put the chocolate inside, then put each in a mold and, with a finger, push down to create a little place to hold the smaller ball. Cover with a tea towel. Let rise again  in a warm place for 30 minutes.

Preheat oven to 180º. Brush the top of the  brioches with the egg yolk mixed with a dash of water. Bake for 15-20 minutes. Remove from molds,  put it on a cool rack.

Iced Strawberry Sahlab

Today’s temperature was so hot, I just felt the need of making a nice cold drink. A little bored by smoothies so I figured why not make iced sahlab and  Inspired by Clumbsy Cookie, then came the idea of flavoring it extra, with strawberries. The result was awesome, fresh flowery cold summer drink.


  • 1 1/2 tablespoons Sahlab powder or 2 tablespoons cornstarch
  • 4 cups milk
  • 3 tablespoons sugar,
  • 1 cup almond powder
  • 2 teaspoons orange-blossom water
  • 2 tablespoons finely chopped pistachios
  • 200gr Strawberies
  • Ground cinnamon
  • Ice cubes


Mix the Sahlab powder or cornstarch with a few tablespoons of milk.  Bring the remaining milk to a boil.  Pour in the starch mixture, stir, so that lumps do not form.  Cook over very low heat, stirring continuously, until the milk thickens . Then stir in the sugar, almond powder and orange blossom water. Let it cool.

In a blender mix strawberries, ice cubes and cooled sahlab.

Serve with the chopped pistachios and cinnamon as garnish. 

Framboise Litchis Gelee avec de la sauce à lait



When I red this post I couldn’t just ignore these flavors combo playing around in my head, and the fact that the temperature here keeps rising and rising, makes the need of refreshing dessert becomes inevitable.

The only adjustment that I did, was to exclude the rose scent because I want the lychee taste to be dominat, and instead of creme supreme, I choose to prepare it with milk sauce or the dutch call it “licht vla”

For the Jello recipe you can check out  Vi’s site, below you’ll find the milk sauce recipe.



  • 150 ml condensed milk
  • 150 ml milk
  • 100 ml lychee syrup
  • 1 tbs corn flour


  1. Make paste first the corn flour with  a tablespoon of milk, set aside
  2. Mix the condensed milk and milk together on low heat until incorporated, add the corn flour paste and lychee syrup.
  3. Bring it to boil