Almaz by Momo Dish of the month: Pigeon Pastilla

Pigeon Pastilla is an Almaz by Momo signature dish. This authentic representation of legendary Maghrebin cuisine features brick pastry stuffed with pigeon, almond & cinnamon. Additional ingredients of fresh ginger, nutmeg, cloves and white pepper add richness, whilst garnishing of fresh coriander and flat-leaved parsley completes the flavour and presentation.

To compliment this ‘must try’ entrée a suggestion is to follow on with Couscous Mechoui; couscous with lamb shoulder slowly roasted and served with vegetable broth. A Virgin Momo featuring fresh mint with hints of lemon is an ideal beverage to refresh and complete this menu.

A favourite on the Dubai restaurant scene; Almaz by Momo is an irresistible gourmet destination. Almaz by Momo is located on Level three, Harvey Nichols - Dubai, Mall of the Emirates. Open on all days of the week from 10:00am until 1:00am. For bookings and reservations, please contact +971 4 4098877.

Chicken with Spicy Cashew Gravy

Ingredients:
500g Chicken boned or unboned
4 cloves of garlic peeled
2tsp ginger chopped
3 green chilies, chopped
4tbsp coriander leaves chopped
1/2 tsp turmeric powder
2tsp cashew nute
1 cup of coconut milk
1/2 red onion finely chopped
2 tomatoes chopped
2tbsp vegetable oil
salt to tast

Method:

1. In blender grind the garlic, ginger, green chilies, coriander, turmeric and cashew to a fine paste. 
2. Heat oil in pan, add onion and fry till golden brown.
3. Add ground paste to the fried onions and fry till aroma releases about 2 minutes stirring occasion
4. Add the tomatoes and fry until softened, season with salt
5. Add the chicken and cook over low heat until meat is tender. Lastly add the coconut milk to thicken the gravy, you can adjust consistency with water garnish with chopped coriander. 

This recipe is by Jasmine Perier  

Variation

I didn't put too much chilies and I added more cashew nuts and one whole onion the flavor changes to become more nutty.

Mocha Cupcakes

Moist Mocha Chocolate Cup Cake 

250ml Water
250 g Caster Sugar
125 g unsalted butter
2 tablespoon coca powder sifted
1/2 teaspoon bicarbonate of soda
2 tablespoon instant coffee
225 g self-raising flour
2 eggs

Icing:
150g plain dark chocolate broken into pieces
150 unsalted butter
2 tablespoon golden syrup

Place water and sugar in a saucepan and heat gently until sugar dissolved, Stir in butter, coca powder bicarbonate of soda and instant coffee, bring to boil and simmer for 5 minutes and then set aside to cool.

Beat flour and eggs into the cooled coffee chocolate mixture until smooth, divide mixture evenly among foil cake cases arranged in a preheated oven 180C.

Icing: put chocolate butter and syrup in a heatproof pan set over saucepan of gently simmering water, stirring until melted. Remove from heat and leave to cool in room temperature, then chill until thickened. Spread over the cupcake with chocolate coffee bean.

Baking time 20 minutes.

Love Baking ♥ 

My Birthday Cake

Raspberry Swirl Cake:

250 Butter softened

1teaspoon vanilla extract

1 1/4 cups caster sugar

3 eggs

2 1/4 cups self raising flour

3/4 Milk

150 g frozen raspberries partly thawed

Butter Frosting

100 g butter softened

1 cup icing sugar

1 tbs milk

pink food coloring

Beat butter extract and sugar with electric mixer until light and fluffy beat in eggs one at a time stir in sifted flour and milk in two batches, divide mixture between two small bowls, lightly crush raspberries in another small bowl with a fork gently stir in crushed raspberries into one bowl of the cake mixture. Drop alternate spoonful of mixtures into pan. pull skewer back and forth through the cake mixture for  marbled effect.

Bake cake about 1 hour (180/160C Fan Forced) - in my oven it takes about 30 minutes.. let it cool for 5 minutes before turning. 

Spread the plain frosting on cake then dollop cake with spoonful of pink frosting. 

Frosting: Beat butter in small bowl with electric mixer until white beat in sifted icing sugar and milk, in two batches. Divide frosting between small bowls; tint one bowl of frosting with pink coloring.

Carrot Cake Made Easy!

I must admit even though I adore carrot cake I always thought the grating of carrots is extremely daunting. The first thing I wanted to try out when I got the Kitchen  Aid is making carrot cake, and it turned out to be enjoyable experience using this beautiful machine.

Carrot Cake Recipe 

150g light brown sugar

50g caster sugar

240 ml Vegetable oil

3 eggs

Finely grated zest of 1 orange

1tsp ground cinnamon

1/2 tsp ground ginger

230 g self raising flour

2 large carrots grated

90g chopped walnuts

Icing

200g cream cheese

1 tsp lemon juice

90 g icing sugar

Preheat oven on 180C

Beat together sugars,oil, and eggs. Stir in the orange zest cinnamon and ginger. Sift the flower over the bowl, then fold in. Fold in the carrots and walnuts, Tip the mixture into cake tin, Bake for 1 to 1 1/4 hour. 

Icing

Beat together the cream cheese, lemon juice and sugar, spread over cooled cake.

Note: baking time depends on the oven, in my oven it takes about 30 minutes.

Love Baking ♥