Category: African dessert recipes

Pistachio Kunafa Samosas Dipped in Chocolate Kunamosa Ingredients Pistachio Butter 1 cup pistachios unsalted, shelled (I used Spinneys pistachios) ¼ cup sweetened condensed milk 2 tablespoons heavy cream adjust for consistency ¼ teaspoon salt Kunafa Mix 200 g kunafa kataifi dough ¼ cup melted butter Samosa Samosa sheets or spring roll sheets Flour + water paste for sealing 60% dark chocolate I used SpinneysFOOD chocolate Crushed pistachios for garnish Instructions Blend the pistachios in a food processor until they start releasing their natural oils. Add the sweetened condensed milk and heavy cream, then blend again until smooth and creamy. Mix in the salt and set aside. Prep the Kunafa Mix In a pan over low heat, gently warm the kunafa dough. Don’t break it apart manually—let the heat do the work. Once softened, add the melted butter and stir. Mix in the pistachio butter until fully combined. If the mixture feels too dry, add a little more pistachio butter. Pit it together Take a samosa sheet and fold one corner inward. Apply a bit of the flour-water paste to the edge and fold again to create a pocket. Fill the pocket with the pistachio kunafa mixture. Seal the other side with more flour paste, trimming any excess dough for a thinner, crispier bite. Repeat until all the mixture is used. Heat oil in a pan over medium heat. Fry the ‘kunamosas’ until golden and crisp, about 2-3 minutes per side. Drain on paper towels. Melt the dark chocolate in a microwave or over a double boiler. Dip each ‘kunamosa’ into the melted chocolate, coating halfway. Sprinkle with crushed pistachios before the chocolate sets.

Lazy Cat Cake Recipe Ingredients Chocolate Cake Base 250 g (2 cups) all-purpose flour 400 g (2 cups) caster sugar 8 g (2 tsp) baking powder 6 g (1 ½ tsp) bicarbonate of soda 45 g (½ cup) cocoa powder – the darker, the better 2 eggs 240 ml (1 cup) black coffee – strong and judgmental 120 ml (½ cup) Olive Oil 240 ml (1 cup) milk Frosting 125 g (½ cup) cream cheese – room temp 80 ml (⅓ cup) sweetened condensed milk 300 ml (1¼ cups) heavy/whipping cream ½ tsp vanilla extract optional but recommended if you’re extra like that Ganache 100 g (3.5 oz) dark chocolate 100 ml (3.5 oz) heavy cream really hot Chocolate Cereal Topping 30 g (1¼ cups) rice krispies or cocoa puffs 30-45 g (2-3 tbsp) melted dark chocolate 15 g (2-3 tbsp) unsweetened cocoa powder Instructions Mix your dry stuff into a greased pan, add the wet stuff, stir like your arm depends on it. Bake at 175°C (350°F) for 30–35 mins or until a toothpick comes out mostly clean. Let the cake chill out on a rack. Whip cream cheese until smooth. Add condensed milk, then heavy cream and vanilla. Whip until fluffy and spreadable. Try not to “taste test” it all away. Pour hot cream over chopped chocolate. Wait a minute. Stir. Boom: instant velvety chocolate love. Mix your cereal with melted chocolate and cocoa powder. Set aside. Try not to snack it all before topping the cake. Cake → frosting → cake → more frosting → ganache waterfall → cereal crown. Refrigerate it for a couple of hours. It sets better.