Food. Inspired. Design.

What inspires you to cook? hunger does not count.

Food. Inspired. Design.

Breakfast with a bling (click on image to find recipe)

 My mother, god bless her golden hands and her Moroccan recipes, is a big believer that good food and full tummy is all you need to solve a problem….ask my husband.

Advertisements

Delicious Berries Malabi Pudding

For me as a young girl growing up and spending much time outdoors with friends, it  wasn’t complete until we “stalked” the Malabi pudding stand around the corner and completely emptied the guy’s small glass refrigerator out of his delectable creamy Malabi dessert. Malabi pudding is one of the most popular dessert in the Middle East and especially in Israel. we wouldn’t let a week go by without having one. We grew up on this thing.

Almost every one in Israel knew how to make it except me because it looked complicated, yeah I sound like an infant now. But when I learned to make it I realized it’s super easy; so easy I’m laughing my head off and probably at myself.

Malabi is milky, silky and creamy and is as bright as snow-white. This dessert is all about delicacy and the taste is such a beautiful thing to experience, your juice buds will thank you. It’s like eating scented rose (no, it does not taste like perfume).

Malabi is usually served with sweet pomegranate syrup and chopped pistachio and sometimes shredded coconut, all in a glass bowl or a cup – delicious. But you know me – since I rather have lighter and more interesting version of this rich dessert, I came up with something just a bit different, in taste and presentation.

Every time when I go back to Israel – this becomes my breakfast. I’m bad I know.

Malabi is not only easy to make it looks drop dead gorgeous too.

delicious malabi pudding dessert

delicious malabi pudding dessert recipe

delicious malabi pudding dessert recipe

delicious malabi pudding dessert recipe

Once you taste it you’ll find gazillion reasons why you should have it all the time.

delicious malabi pudding recipeIsn’t she super cute? she played the Ukulele while I made one of her favorites…and to keep me entertained 😉

Berry Malabi Pudding

ingredients:
6 cups of skim milk (you can use low-fat if desired)
1/2 c. white sugar
1 tbsp light brown sugar (for garnish)
1/2 c. corn flour
3 tbsp rose-water
1 c. fresh mixed berries: blueberries and raspberries

for syrup:

3 tbsp honey
1 tbsp rose-water
1 c. water

*   *   *

Rose-water syrup: combine water and honey in a small sauce pan and bring to a boil, reduce to medium and simmer until syrupy, about 5 minutes. Remove from heat and stir in rose-water. Let cool.

In a large bowl combine corn flour with one cup of milk, stir well until corn flour has dissolved. Heat the remaining milk and the sugar in a medium sauce pan, stirring constantly and bring to a boil. Reduce heat to low and add the corn flour mixture and rose-water. Stir until mixture is thick and smooth, about 6-7 minutes. Carefully pour Malabi mixture into pretty small bowls. Cool to room temperature. At this time drop a few berries in each bowl,  gently push berries to bottom of bowl but not touching it. Cover with plastic wrap and refrigerate at least 4 hours.  Malabi should resemble jelly consistency.
To serve: Put a plate over each bowl, place your hands on the bottom of the bowl and invert it, turn the thing over. The smooth Malabi should slide down on to the plate. The way I did was: I tilted the bowl of Malabi and carefully and patiently let it slide to the other plate. It’s easy, simply find the way that works for you.

Drizzle Malabi with rose-water syrup and sprinkle light brown sugar on top. Gor.geous!

Silky Yogurt Mousse in Honey and Saffron syrup

saffronsyrup-yogurtmousse

Let’s face it – January simply flew by and February – well to me it’s almost the middle of the month. I find myself asking the same question over and over – where has time gone? There is so much I want and need to do but it seems that I’m always busy chasing time. There are to do notes scattered around to remind me to actually get to it, including cooking which is my therapeutic activity where I find myself being 100% me, even with all the other troubles that go with it, but again, short on time. Is that an excuse?silky yogurt mousse with saffron and honey

This week I kept things simple even in cooking. I wanted to make something sweet, breakfast/dessert style that contain simple basic ingredients, uncomplicated, quick and with a twist. A dish that reminds us that time is precious and even with the most basic ingredients we can still whip up a treat we’d love to share with those around us. I’m keeping things simple. period.

saffronhoneysyrup

So I called my biggest mentor – my mother, and asked her if in her childhood she ever had any mousse, anything fluffy and sweet as a dessert besides cookies. I’m saying this because my mom is an amazing cook but her focus was solely on cooking authentic Moroccan cuisine like beef, fish and poultry but not specialty desserts accept cookies on holidays. Then she said “…oh sure…” and she started naming ingredients and desserts in Moroccan I had no clue what she meant (I couldn’t stop laughing), but I did get two words: saffron, honey. Oh, that already triggered my creative side.

saffronhoneyyogurtmousseThe conversation went on about her mother’s cooking tradition and we had a lot of good laughs. After bouncing ideas with my mom I pulled my Greek Yogurt out of the fridge and my jar of saffron. and stared at it. A long minute later I was like “…o.k. I’m ready. whatever comes out of it…it must be really good”.

silky yogurt mousse with saffron and honey

saffronsyrup

The saffron honey syrup is such a treat. Its taste is surprisingly beautiful and I mean beautiful because honestly I don’t even know how to describe it in words, which is unusual to me. You have to make it to find descriptive words and if you do – please enlight me with your findings.

saffronyogurtmousse

The mousse is elegant, creamy, fluffy and not very sweet, which is how I like my desserts. The recipe is very flexible and you can adjust its sweetness or substitute the honey or agave with sugar, but I don’t recommend it. it’s simply wont be the same.

saffronyogurtmoussedessert

So, shall we:

____________________________________________________________________________________________________________

2 c. low fat Greek yogurt
1 tbsp white corn flour
2 tbsp water
Honey Saffron syrup* (recipe follows)

*Honey Saffron syrup:
1/4 c. honey
1/4 c. light agave syrup
generous pinch of saffron

_____________________________________________________________________________________________________________

Preparation:
Honey saffron syrup: In a small pan combine honey, agave and with your fingers crash/rub saffron, add to the pan. Low/medium heat stir ingredients until bubbly. Cook for about two minutes. Remove from heat and set aside.

Mousse: Combine corn flour and water, stir to remove lumps. Set a side. In a medium bowl place the yogurt. Whisk until fluffy. Slowly add half the amount of Honey Saffron syrup that you’ve prepared. Fold to combine ingredients. Again, slowly, fold in the corn flour mixture. The mousse will change color to a light orange from the saffron. Pour mousse into ramekins and chill for a few hours until set.

Right before serving drizzle mousse with saffron syrup, serve.

Now deep your spoon in this creamy sweetened mousse and fill your mouth with goodness. Can it get any better than this?

And yes…why wait for a special dinner? it’s perfect for breakfast too.