In the mood to try something fun in the kitchen? Check out these easy recipes by three of our favorite food bloggers in Bahrain!
Tip: You can find the ingredients for these recipes from talabat mart!
Nutella Stuffed Crunchy French Toast
By Every Little Crumb (@everylittlecrumb)
- 1/4 cup flour
- 1 cup milk
- pinch salt
- 3 eggs
- 1/2 tsp cinnamon
- 1 tsp vanilla
- 8-10 slices white bread
- 2 cups cornflakes, crushed
- Measure flour into a bowl. Add the milk slowly while whisking. Whisk in the salt, eggs, cinnamon, vanilla extract and sugar until smooth.
- Heat a griddle or frying pan over medium heat. Add a little butter, until it melts.
- On one side of the bread spread Nutella, and top with the second slice of bread, making a sandwich. Cut the sandwich into 3 strips.
- Start soaking your bread, first on one side than the next for a few seconds a side. Press the bread into the crushed cornflakes on either side until the cornflakes sticks to the bread.
- Cook bread on either side until golden brown.
- Serve with maple syrup and berries if desired, and enjoy!
Tarbouche or Tête-au-choco
By Bahrain Foodie (@bahrainfoodie)
- 4 egg whites
- 1 tbsp vanilla
- 1 cup and half sugar
- 1/4 cup of water
- 1tsp salt
- 200 gr chocolate dark or milk chocolate
- 1 tbsp cocoa butter or 1.5 tbsp vegetable oil
- Coconut (optional)
- 2 packs of round plain biscuit
- Add 4 egg whites in a Bain-marie with sugar, water, salt & vanilla. Using gloves try to dissolve all the sugar by consistently moving your fingers in the mixture to break all the sugar.
- Once it’s homogeneous, transfer to a stand mixer and whip for 17 minutes on high speed.
- Arrange your biscuit on parchment paper. Pipe the cloudy fluffy marshmallow on the biscuit. Refrigerate for an hour.
- Melt the chocolate in a microwave then add cocoa butter or oil to make it glossy.
- Dip the marshmallow in the chocolate and top with coconut flakes (optional)
By Hungry Fifi (@hungryfifi)
For the dough:
- 2 1/2 cups lukewarm water
- 1/2 teaspoon active dry yeast
- 2 1/2 teaspoons honey
- 5 1/3 cups all-purpose flour
- 1 tablespoon fine sea salt
- 1/4 cup extra-virgin olive oil, plus more for the pan and finishing
- Flaky salt, for finishing
For the brine:
- 1 1/2 teaspoons salt
- 1/3 cup lukewarm water
- In a medium bowl, stir together water, yeast, and honey to dissolve. In a very large bowl, whisk flour and salt together to combine and then add yeast mixture and olive oil. Stir with a rubber spatula until just incorporated, then scrape the sides of the bowl clean and cover with plastic wrap. Leave out at room temperature to ferment for 12 to 14 hours until at least doubled in volume.
- Spread 2 to 3 tablespoons oil evenly onto a 18-by-13 inch rimmed baking sheet. When dough is ready, use a spatula or your hand to release it from the sides of the bowl and fold it onto itself gently, then pour out onto pan. Pour an additional 2 tablespoons of olive oil over dough and gently spread across. Gently stretch the dough to the edge of the sheet by placing your hands underneath and pulling outward. The dough will shrink a bit, so repeat stretching once or twice over the course of 30 minutes to ensure dough remains stretched.
- Dimple the dough by pressing the pads of your first three fingers in at an angle. Make the brine by stirring together salt and water until salt is dissolved. Pour the brine over the dough to fill dimples. Set the focaccia aside to rise for 45 minutes until the dough is light and bubbly.
- Thirty minutes into this final proof, adjust rack to center position and a second rack to the upper position. Preheat oven to 450°F. If you have a baking stone, place it on the center rack. Otherwise, invert another sturdy baking sheet and place on that rack. Allow to preheat with the oven until very hot, before proceeding with baking.
- Sprinkle focaccia with flaky salt. Bake for 25 to 30 minutes directly on top of stone or inverted baking sheet until bottom crust is crisp and golden brown when checked with a metal spatula. To finish browning top crust, move focaccia to upper rack and bake for 5 to 7 minutes more.
- Remove from oven and brush or douse with 2 to 3 tablespoons oil over the whole surface (don’t worry if the olive pools in pockets, it will absorb as it sits). Let cool for 5 minutes, then release focaccia from pan with metal spatula and transfer to a cooling rack. Serve warm or at room temperature.