Monday, 13 February 2012

The best pecan pie ever!

Hello food lovers,

Do you love pies? Do you love pecans? Well you're in luck because our friend Mahmoud makes the best pecan pie you will ever taste and he has agreed to share his famous recipe with us! Although originally Jordanian, Mahmoud studied in the US for many years and brought this recipe back with him all the way from Nebraska. We have to admit, if you're looking for something light this isn't for you but you will be sorry if you don't give it a try. It certainly changed our lives forever! Thank you Mahmoud, your pie rocks!  Scroll down for full recipe.  

Mahmoud's pie before baking

Serve with a scoop of vanilla ice cream
The pie, or what's left of it!
Mahmoud sampling his dessert. Verdict: yum!

Ingredients (serves 8)
3 large eggs 
1 tsp of vanilla extract 
1 cup of dark brown sugar 
1 cup of dark corn syrup 
2 tbsp melted butter 
1 cup of pecans 
1 roll of pie crust 
1) Stir the first 5 ingredients thoroughly
2) Add half of the pecans to the mix 
3) Pour the mix into the pie crust 
4) Add the rest of the pecans  
5) Bake on center rack for 60-70 minutes at 180C / 350F

Cool for 2 hours and serve with vanilla ice cream 

Tuesday, 7 February 2012

Fondue Night

Hello food lovers,

Looking for a fun way to stay warm in those freezing temperatures? Then look no further because we've got the answer for you: a classic cheese fondue. It's the perfect meal to share around a table with friends, fresh cold cuts and red wine.  With such an easy recipe, you're guaranteed to impress and your friends will thank you for it! Just serve with a fresh green salad and French baguette. Scroll down for full recipe.

Cheese Fondue (serves 8)
400g Comté
400g Gruyère Suisse
250g Emmental
30cl dry white wine
1 tsp corn starch
1 shot glass Kirsch (cherry liqueur)

1) Cut the cheese in cubes.
2) Mix the corn starch with water in a glass and set aside.
3) Pour the white wine in a non-stick casserole on medium heat. Once the wine starts to simmer, add the cheese little by little and keep stirring.
4) Once the cheese has completely melted, add the corn starch and the glass of Kirsch and continue to stir until you get a creamy consistency. Add fresh ground pepper to taste.
5) Pour the content into a fondue pot and turn gas flame on low heat. Serve immediately with baguette. Bon appétit!