Cook with Soraya
The persimmon is the luxurious fruit of winter. Persimmon is delicious fruit of different verity. The most widely cultivated of these are the Oriental or Japanese persimmon, the ripe fruit of the cultivated strains range from glossy light yellow-orange to dark red-orange depending on the species. The varieties may be […]
This is twist on a regular tarte tatin, I changed the way it should be made and instead of caramelizing the sugar then adding the quince to it and topping it with the puff pastry and baking it in the oven, I cooked the quince with sugar and made into […]
This dessert is a fall must just like pumpkin and pecan pie. It tastes like both together, it’s refreshing because of the pear, yet quite warm because of the cinnamon and pecans. This is a very easy and a quick fruit pastry that is suitable for a continental breakfast or […]
Wondering what is a Frangipane? Well, any filling made or flavored by almonds is called Frangipane. It can be used in a tarts, mixed with icing or creamfor cake decorating, inside buns and croissant. Frangipane is one of France’s many traditional foods associated with Christmas celebration. To be frank, almond […]
Galette is a country style free form version of a tart or a pie. It is the same exact crust with any vegetable filling and flavor but it takes half the time to prepare, as the galette dough doesn’t need to rest in the fridge or placed in a tart […]
A savory open pastry crust with a filling made with eggs and milk or cream, with one or more types of cheese, meat or vegetables. Quiche can be served hot or cold. It is part of French cuisine but is also popular in other countries, particularly as party food. It […]
Before I move to Canada I’d never heard about or even tried any pumpkin pie. 🙂 We do have lots of different types of pumpkin and squashes in the Middle East, but it’s usually cooked as a stew, candied or made into jam. Well that is pretty normal as pies […]