This weeks cooking led us to the famous Dubai Chocolate made for a long lunch with friends.
Using two blocks of Old Gold Dark Chocolate and a block of Milk Cooking Chocolate, i have melted these down and brushed into the cups of the silicone forms i was using. I have then popped these into the fridge for the shells to harden.
Whilst this was setting, i went on to make the filling, in a deep pan, i have added the 60 grams of Butter and 150 grams of Kataifi Pastry, and
have allowed this to brown whilst mixing every so often. Once this has browned, i have added to the pistachio paste and tahini. I only had 260 grams of pistachio paste left in the house, so i added white chocolate hazelnut spread to make up the 360 grams. I have mixed this up until combined. Allowed to cool.
I have then spooned this pistachio mixture into the preprepared chocolate shells. Then i have spooned remaining chocolate on top to form the remaining shell and popped these back into the fridge to set.
After about an hour, i have carefully popped all the chocolates out of the forms and placed into another bowl for transport. Once at the lunch, i have left these out of the fridge until ready to eat, you want these at room temperature so the filling isn’t hard. These are delicious.
Filo Wrapped Kranski for dinner on Friday night. Using 4 homemade Cheese Kranski and thick Filo Pastry. I have laid one sheet of filo pastry on a board, then sprayed with olive oil, i have then laid another sheet of pastry. I have then popped on Kranski on the end of the pastry, folded the ends in towards the kranski and then rolled the kranski up tightly with the rest of the pastry. I have done this with all four of the kranski’s.
I have then sprayed with a little more oil, then sprinkled with a Bagel Seasoning Mix, then baked into a preheated oven at 180 degrees C for 25 minutes.