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Everything posted by Arghavan

  1. well... one idea I had was to use saffron to colour the macaron and rose flavoured pastry cream or rose petal jam (you get the idea) for the middle. It reminds me of Iranian icecream...
  2. I usually use the PH recipe in the chocolate desserts book and the texture of the batter is such that after piping the top smooths out provided that you set them out to dry for a couple of hours.
  3. In his choclate tartlets recipe in the chocolate desserts book, Pierre Herme adds passionfruit juice to the ganache after melting the chocolate by pouring over the hot cream (the passion fruit juice is also brough to a boil). since passionfruit juice is also acidic I guess you can follow the same process.
  4. I think it is a cape gooseberry the middle is the fruit and the petals are the thin membrane encasing the fruit
  5. Hi Scott, I am not familiar with the Joyva brand. I haven't seen any other halvah recipes that look different from what you found, the earlier one that I found and Anzu's. Try Anzu's and lets see how it turns out. The only halvah I know that people make at home here is carrot halvah. We can buy some very nice halvah here, so I guess people don't bother making their own. I'll try and take some pictures of the different types when I get a chance. ← Well we make the Persian halva at home mainly for funerals though... It is basically flour fried in oil until it is very very dark but not burnt and you add sugar syrup, rose water and saffron to it and since the pan is very hot the liquid evaporates almost instantaneously leaving you with a thick mixture although it is not as solid as sesame halva which is usually bought in Iran and is called Halva Arde.
  6. Just adding to the baklava types, anyone tried Iranian baklava? That is totally different from the rest of them and you can't use phyllo to make it either... My grandmother and her cousins are particularly good at making it (you have to be very patient since there is no patching the dough allowed when you are rolling it and it has to be rolled very thin so that light passes through it) It is not as sweet as the Greek or Arab versions.
  7. I learned how to make bechamel when i was seven and I loved it... I still do. The smell is fantastic, it doesn't take too longs and it can be extended to cheese sauce and it was part of my favorite dish lasagna. some kind of daal might be a good idea if you do the frying of the spices... How about some baking? is she interested?
  8. this topic is pretty funny... I was hospitalized at toronto sick children hospital for four months 3 years ago... the food wasn't seasoned and we were only allowed one pack of salt per tray however I though breakfast was the best meal since you had the choice of toast, peanutbutter, five types of cereals, milk, real fruit juice and yogurt and these fruity fresh cheese packs called minigo (fromage frais type) so it wasn't really bad as long as you avoided eggs... lunch was also ok as long as you ordered PB and J but hot dinners... let's not go there especially the reconstituted unseasoned mashed potatoes served with cardboard dry turkey rounds
  9. I am not sure but maybe you can at times use coconut butter as a substitue (although it may alter the flavour a bit)
  10. I actually have that recipe at the back of my kraft PB. They are good but the same recipe with Nutella is good too (just add a couple of Tbsp of flour)
  11. I have seen the at woolworth's and coles in australia. It is not always canned but the fruitcups exist under multiple brands.
  12. Last night I was looking through the good food magazine (BBC magazine) and there was a recipe for mango and rasberry poached in cranberry juice with a tbsp of sugar. It was served with ice cream (so mayber white chocolate icecream?) I was also thinking of something along the lines of a mango tarte tatin
  13. How about something really simple like grilled mango topped with white chocolate rasberry swirl ice cream?
  14. How about mango lassi (Have I missed someone's suggestion?)
  15. I have used handpowered frothers (glass cylinders) mostly and have had very good experience with them. I generally use skim (it actually froths up better and makes for a more stable froth) and first heat it up in the microwave oven until it is about 70 degrees (celsius) and then froth it for about 40 seconds to a minute and it atlleast doubles in volume and becomes very thick and rich. I love it so much I don't drink milk any other way. In warm weather I have also frothed up cold milk. For non skim milk I use fine filtered milk since the fat is more evenly distributed.
  16. Arghavan


    When you say generally accepted can you please cite your sources, since in my experience most people regard Iranian pistachios as the best ( and yes I have had them fresh and roasted by my grandmother )
  17. I would second ricotta gnocchi. Also ricotta pancakes are one of my favourites that can be served for both breakfast and dessert. They are the fluffiest pancakes ever. bbc food the other option would be baked ricotta which can be both sweet and savoury.
  18. How about canadian ice wine? Also canada produces 90% of the mustard seed used in the world (exported to France) as well as buckwheat (exported to Japan)
  19. In Iran bread is definitely on the breakfast table. By bread I mean flat bread just bough from the bakery where it is baked in the traditional oven on hot stones. It is ususally served with feta and walnuts or butter and jam and honey. Iranian brewed tea is also part of the breakfast.
  20. Actually, before anyone goes out and tries this, don't, because it won't work. Grams are a measure of weight/mass. Dividing it by the volume will give you a basically meaningless number. well you should also remember that the density of cream is close enough to that of water which is 1 g/cm3 hence the volume in millilitres is basically the same as the weight in grams. So go ahead and divide by the volume since it won't make that much of a difference.
  21. From my experience macarons are not actually that chewy. I had some from LeNotre in France and they weren't what you call chewy. mayble a bit chewy towards the filling. PS. I am trying the recipe again next week. wish me luck :D
  22. I can't answer any of your questions myself, but there's a whole thread on macaroons that goes into a pretty detailed examination of all the elements involved in making them. One thing a lot of people mention as helping is to leave the egg whites out at room temperature for a few days. ← I actually did read the thread before making the macarons. I left the eggwhites out for 24 hours to dry them. However I think the failure was most likely due to overbeating the whites hence I would appreciate it if someone could describe the stiffness of the eggwhites.
  23. Hello, this is my first post on egullet. I attempted the macaroons from the book and mine turned out on the flat side. It looks kind of like the picture EPICURIOUS shows for their macaroons which are nothing like real french macaroons. I have several hyposthesis for why it didn't turn out well. Can anyone tell me why I got flatter macaroons with cracked instead of smooth tops. I came up with the following reasons and I will attempt to make them again. 1. The almond poweder I used was two course 2. I overbeat the eggwhites (how much should I have beaten them?) 3. I added two much dry ingredients at the same time 4. I piped circles which were two flat 5. The 15 minutes drying time as Herme suggests isn't enough This was my first time attempting macaroons and also my first baking failure. I am 17 and have previously made the Concorde, the mozart cake and bunch of other recipes with success (not as perfect as Herme's) but these ones turned out bad (although people still ate them, but how bad can chocolate ganache sandwich cookies taste?) When i got to piping them my batter was two stiff and not like cake batter. It was more like a cookie batter so maybe I needed to use more eggwhites? thanks in advance
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