My latest cakes !!

I still do not love Fondant but some people love to celebrate their parties with something different..I always confirm that my favorite cake is the one made with fresh cream and fresh fruits..and I know that fondant cakes are just a fashion and it will end soon....fondant is full of sugar and not a lot of people love it..also playing with food that much "shaping figurines or making flowers and shapes" makes me sometimes feeling bad..that some poor people can not even find food to eat so what about playing with it....Anyway I do make these cakes for those who ask for and i think that i will stop doing this one day...when?? do not know yet.

Making these cakes is time and effort consuming...and it is all for the joy of seeing a piece of art.

I'll share with you some of my latest cakes pics.

Chahira Daoud

A different way to serve sandwiches in parties !!

Hello
I just wanted to show you something that i started to make as a treat on parties buffets....It is a soft sandwich bread dough but i baked it in a big "ghee tin" then sliced it and cut each slice in four or even eight portions and started to fill it with whatever sandwich filling.

In the second pic I made two big loaves one is white and the other is brown i made a mix between white flour, whole meal and rye. Then sliced each one and create a new loaf one layer white bread with meat or chicken filling and the brown layer sandwiches filled with smoked salmon or tuna...It is a nice idea to present sandwiches...every one loved it really..here you are the pics




The first pic was for a loaf before slicing it and i decorate its top...and the second one for a ready one made from two loaves and ready to serve.
Chahira Daoud

Happy Eid !!

Happy eid to all my friends...This Eid or "feast" is Eid al fitr....

Eid ul-Fitr (Arabic: عيد الفطر ‘Īdu l-Fiṭr‎), often abbreviated to Eid, is a Muslim holiday that marks the end of Ramadan, the Islamic holy month of fasting (sawm). Eid is an Arabic word meaning "festivity", while Fiṭr means "conclusion of the fast"; and so the holiday symbolizes the celebration of the conclusion of the month of fasting from dawn to sunset during the entire month of Ramadan (calendar month). The first day of Eid, therefore, is the first day of the month Shawwal that comes after Ramadan.
Eid-ul-Fitr Salat (Namaz in Urdu/Persian) is a Wajib (strongly recommended, just short of obligatory) or mandoob (preferable) - depending on which juristic opinion is followed - Islamic prayer consisting of two raka'ah (units)[1] which is generally offered in an open field or large hall called an Eed-gah. This salaat or prayer, should be performed with Jama’at (i.e., in congregation) with extra six Takbirs (raising of the hands to the ears while saying Allahu Akbar (God is Great), three of them in the beginning of the first raka'ah and three of them just before ruku' in the second raka'ah.[2] Eid ul-Fitr is sometimes also known as the "Smaller Eid" (Arabic: العيد الصغير al-‘īdu ṣ-ṣaghīr‎) as compared to the Eid al-Adha, which lasts four days following the Hajj and is casually referred to as the "Greater Eid" (Arabic: العيد الكبير al-‘īdu l-kabīr‎).
Muslims are commanded by God in the Qur'an to complete their fast on the last day of Ramadan and then recite God's praises all throughout the period of Eid.[3]

We prepare to celebrate it each year by buying new clothes for the kids and of course baking several kinds of cookies or biscuits....we have a large varieties..most of it are very unique and original..I make the traditional collection every year and i add to it by making some chocolate chips cookies and some butter cookies or sablee..I'd like to share the pics of my Eid cookies with you.Kahk or Ka7k...the king of our Eid cookies.A yeasted biscuits dough filled with lokoms or turkish delights and walnuts and powdered with powder sugar. Amaaazing and very unique.....we just make these in Eid.

Ghorayeba......na3maaaa..."soft and nutty flavored"...made with just three ingredients....Guess what???

The process of sifting powder sugar over my kahk.

Chocolate chips cookies.

Sablee..I was quiet exhausted so I shaped it this time using spritz cookies gadget ;))

We use to fill it with lokoms or turkish delights and walnuts but when i came to Alexandria i found that they fill it with dates i just made some changes i add cardamom, cinamon and few drops of orange blossom water.

I've never heard about this kind of biscuits or ccookies anywhere except Egypt...."Nashader biscuits" I won't translate nashader in English...It is our little secret ;))

Ok I should tell you nashader means ammonium bicarbonate powder it changes to gas by heating during baking and it gives a special lovely flavor to this kind of biscuits.

My favorite in Eid....I do not feel like Eid without it. A yeasted dough called buns or "oras" a very special and unique buns.

Maamool .

Shakalama.."What a name"!! it has a little bit the similar taste of the bounty bar filling, but more delicious indeed.

We call it in egypt "petits fours" I know that is not the right name...but that was the name our ancestors were used to call it.

Biscuits aux sesames et la confiture de framboises

My favorite in Eid mornings with a good piece of damietta white cheese...can not wait ;))

Chahira Daoud

A new way to serve Katayef !!

I did not post before about Katayef, but I think that there is a lot of people who know it and of course tasted it before....

Qatayef (قطايف) or as we call it here in Egypt "Atayef " is an Arab dessert commonly reserved for the Muslim holiday of Ramadan, a sort of sweet crepe filled with cheese or nuts.

Qatayef is the general name of the dessert as a whole, but more specifically, the batter. The result of the batter being poured into a round hot plate appears similar to pancakes, except only one side is cooked, then folded. The pastry is filled with either unsalted cheese or a mixture of any of hazelnuts, walnuts, almonds, pistachios, raisins, powdered sugar, vanilla extract, and cinnamon. It is then deep-fried or, less commonly, baked and served with a hot sugar-water syrup or sometimes honey.

We always buy it ready and we stuffed and fried it at home....but making it at home is really excited because you will find that it is more tasty than the store bought one.

There is a nice recipe for making Atayef from scratch..it is really easy and simple.

Qatayef recipe

Ingredients
Dough:

1 Cup of flour

1 Cup of milk

1 tsp yeast

half tablespoon of sugar

1/2 tsp bicarbonate soda
Filling:

1 Cup of walnut

2 tbsp of granulated sugar

1 tbsp rose water

Syrup:

1 Cup of sugar

1 Cup of water

2 tbsp of lemon juice

1 tbsp of rose water
Method
Prepare the syrup first. Put all the ingredients in a small pan and stir until the sugar is dissolved. Put the pan on the hob at a high temperature and do not stir a lot.

What we need is a thick syrup not a runny syrup.

This will take around 10 minutes, leave aside to cool down.
Whisk the flour, milk and yeast together and leave aside for 2 hours.
When ready, use a big non-stick pan to cook the katayef.

Heat the pan first and then reduce temperature to minimum.
Sprinkle the bicarbonate soda to the runny dough and mix.
Take 2 big table spoons and pour in the pan in small circles to make a small size Katayef.

Fry the katayef on one side until golden, remove and leave to cool down.
Meanwhile, prepare the filling, put the walnuts in a blender, add sugar and rose water, blend until smooth.
Fill each katayef with one spoonful of walnuts and close the 2 sides together making a cone shape.
When ready to serve the katayef sprinkle one teaspoon of syrup, and some Orange blossoms and serve.
You can also deep fry the katayef if you wish and once out sprinkle with the syrup. But you should fold it and stick its sides very well because we do not want to lose our filling in the frying oil.

Here you are the pic for the traditional Katayef, and how it looks like the one we eat every day during Ramadan.

This month I served atayef a new way...I baked it and filled it with a cheese cake filling .

Here you are the recipe

10 Atayef units

Half cup of melted butter

1 and half cup of thick syrup

for the filling:-

3 sticks of cream cheese, 8 oz each (total of 24 oz) room temperature

1 cup / 210 g sugar

3 large eggs

1 cup / 8 oz heavy cream

1 tbsp. lemon juice

1 tbsp. vanilla extract

Combine cream cheese and sugar in the bowl of a stand-mixer (or in a large bowl if using a hand-mixer) and cream together until smooth. Add eggs, one at a time, fully incorporating each before adding the next. Make sure to scrape down the bowl in between each egg. Add heavy cream, vanilla, lemon juice, and blend until smooth and creamy.

I brushed the Atayef units and put each one in a cupcake pan.

I filled it with the cheese cake filling and baked it in a preheated oven 220C.

When the filling started to be light gold...I took the pan outside the oven and started to take out my baked qatayef. I let it for ten mn then soaked it in the thick syrup and let it cool completely I served it with whipped cream and fresh fruits....Serve it cold...it is much better....Enjoy !!

July DB's Challenge !!

Yes It is summer, it is very hot here in Egypt, thinking about making ice cream is such a great idea, but just the idea of taking pics for it was fricking me.

The daring bakers challenge this month was about a lovely cake, an ice cream cake but has the shape of a bombe...It is a "Swiss Swirl Ice Cream Cake"...Let's give it a try.

I followed the recipe but I did just one flavor for the ice cream, i really preffered not to overload my cake with lot of flavors...I made a cream cheese rasberry ice cream, i made my swiss roll with a vanilla sponge cake and filled it with red berry home made jam.

The July 2010 Daring Bakers’ challenge was hosted by Sunita of Sunita’s world – life and food. Sunita challenged everyone to make an ice-cream filled Swiss roll that’s then used to make a bombe with hot fudge. Her recipe is based on an ice cream cake recipe from Taste of Home.

Here you are the recipe with all its details

The Swiss rolls-
Preparation time- 10 minutes
Baking time- 10-12 minutes
Rolling and cooling time- at least 30 minutes
Filling-5-8 minutes
Filling and rolling- 5-10 minutes
Ingredients-
6 medium sized eggs
1 C / 225 gms caster sugar /8 oz+ extra for rolling
6 tblsp / 45gms/ a pinch over 1.5 oz of all purpose (plain) flour + 5 tblsp/40gm /a pinch under 1.5 oz of natural unsweetened cocoa powder, sifted together
2 tblsp /30ml / 1 fl oz of boiling water
a little oil for brushing the pans
For the filling-
2C / 500 mls/ 16 fl oz of whipping cream
1 vanilla pod, cut into small pieces of about ½ cm (or 1 tsp vanilla extract)
5 tblsp / 70gms/2.5oz of caster sugar
Method-
Pre heat the oven at 200 deg C /400 deg F approximately. Brush the baking pans ( 11 inches by 9 inches ) with a little oil and line with greaseproof baking paper. If you have just one pan, bake one cake and then let the pan cool completely before using it for the next cake.
In a large mixing bowl, add the eggs and sugar and beat till very thick; when the beaters are lifted, it should leave a trail on the surface for at least 10 seconds.
Add the flour mixture, in three batches and fold in gently with a spatula. Fold in the water.
Divide the mixture among the two baking pans and spread it out evenly, into the corners of the pans.
Place a pan in the centre of the pre heated oven and bake for about 10-12 minutes or till the centre is springy to the touch.
Spread a kitchen towel on the counter and sprinkle a little caster sugar over it.
Turn the cake on to the towel and peel away the baking paper. Trim any crisp edges.
Starting from one of the shorter sides, start to make a roll with the towel going inside. Cool the wrapped roll on a rack, seam side down.
Repeat the same for the next cake as well.
Grind together the vanilla pieces and sugar in a food processer till nicely mixed together. If you are using vanilla extract, just grind the sugar on its own and then add the sugar and extract to the cream.
In a large bowl, add the cream and vanilla-sugar mixture and beat till very thick.
Divide the cream mixture between the completely cooled cakes.
Open the rolls and spread the cream mixture, making sure it does not go right to the edges (a border of ½ an inch should be fine).
Roll the cakes up again, this time without the towel. Wrap in plastic wrap and chill in the fridge till needed, seam side down.
The vanilla ice cream-
Preparation time-5 minutes+freezing
You can make the ice cream without an ice cream maker.
Ingredients-
2 and ½ C / 625 ml / 20 fl oz of whipping cream
1 vanilla bean, minced or 1 tsp/ 5 ml/ .15 fl oz vanilla extract
½ C / 115gms/ 4 oz of granulated sugar
Method-
Grind together the sugar and vanilla in a food processor. In a mixing bowl, add the cream and vanilla –sugar mixture and whisk lightly till everything is mixed together. If you are using the vanilla extract, grind the sugar on its own and then and the sugar along with the vanilla extract to the cream.
Pour into a freezer friendly container and freeze till firm around the edges. Remove from the freezer, beat till smooth and return to the freezer. Do this 3-4 times and then set completely.
The Hot fudge sauce- I made this just after adding the layer of vanilla ice cream to the cake.
Preparation time-2 minutes
Cooking time-2 minutes
Ingredients-
1 C / 230gms/ 8 oz of caster sugar
3 tblsp / 24gms/1.5 oz of natural unsweetened cocoa powder
2 tblsp /15gms/ 1 oz of cornflour/cornstarch
1 and ½ C /355ml /12 fl oz of water
1 tblsp /14gms/ 1 oz butter
1 tsp/5 ml / .15 fl oz vanilla extract
Method-
In a small saucepan, whisk together the sugar, cocoa powder, cornflour and water.
Place the pan over heat, and stir constantly, till it begins to thicken and is smooth (for about 2 minutes).
Remove from heat and mix in the butter and vanilla. Keep aside to cool .
The chocolate ice cream-
Preparation time- 5 minutes + freezing
Ingredients-
2C/ 500 ml whipping cream
1 C/230gms/8 oz caster sugar
3 tblsp/ 24 gms/1.5 oz of natural unsweetened cocoa powder
Method-
Grind together the sugar and the cocoa powder in a food processor .
In a saucepan, add all the ingredients and whisk lightly.
Place the pan over heat and keep stirring till it begins to bubble around the edges.
Remove from heat and cool completely before transferring to a freezer friendly container till firm around the edges. If you are using an ice cream maker, churn the ice cream according to the manufacturer’s instruction, after the mixture has cooled completely.
5. Remove from the freezer, beat till smooth and return to the freezer. Do this 3-4 times and then set completely.
Assembly-
1. Cut the Swiss rolls into 20 equal slices ( approximately 2 cms each ).
2. Cover the bottom and sides of the bowl in which you are going to set the dessert with cling film/plastic wrap.
3. Arrange two slices at the bottom of the pan, with their seam sides facing each other. Arrange the Swiss roll slices up the bowl, with the seam sides facing away from the bottom, to cover the sides of the bowl. Cover the bowl with plastic wrap and freeze till the slices are firm (at least 30 minutes).
4. Soften the vanilla ice cream. Take the bowl out of the freezer, remove the cling film cover and add the ice cream on top of the cake slices. Spread it out to cover the bottom and sides of the bowl. Cover the bowl with plastic wrap and freeze till firm ( at least 1 hour)
5. Add the fudge sauce over the vanilla ice cream, cover and freeze till firm . ( at least an hour)
6. Soften the chocolate ice cream and spread it over the fudge sauce. Cover with plastic wrap and freeze for at least 4-5 hours till completely set .
7. Remove the plastic cover, and place the serving plate on top of the bowl. Turn it upside down and remove the bowl and the plastic lining. If the bowl does not come away easily, wipe the outsides of the bowl with a kitchen towel dampened with hot water. The bowl will come away easily.
8. Keep the cake out of the freezer for at least 10 minutes before slicing, depending on how hot your region is. Slice with a sharp knife, dipped in hot water.

It was a very nice and lovely challenge for this month , thanks a lot Sunita !!

Waiting for next month challenge..I'll not wait a lot ..few hours and we'll check it on our dear website, can't wait though ;))

we simply do it with LOVE ;))

Croque en bouche.....aux fraises !!

As usual, I am late but not too late, thanks god !!

This month challenge was " croque en bouche " or a "piece montee".

I made it several times before, and i was used to make it in different shapes, but this time is really different, I changed the flavor,the shape even I changed my original recipe for the "pate a choux" why not? it was the recipe for the daring bakers.

I made the "pate a choux" and gave it the pink color and the strawberry flavor, the cream patissiere was flavored too with a mild strawberry flavor, i topped the croque en bouche with a white chocolate ganache but tinted also with the red color ;))

would like to tell you more about this kind of very french dessert ;))

This month’s challenge recipe is for a Piece Montée, which means literally “mounted piece.” You may know this dessert by another name – Croquembouche (“crunch in the mouth”). the piece montée is the traditional wedding cake here in France. They are often served at baptisms and communions as well.

The classic piece montée is a high pyramid/cone made of profiteroles (cream-filled puff pastries) sometimes dipped in chocolate, bound with caramel, and usually decorated with threads of caramel, sugared almonds, chocolate, flowers, or ribbons. Modern pastry chefs have taken to assembling this dessert in all manners of shapes and sizes.

The May 2010 Daring Bakers’ challenge was hosted by Cat of Little Miss Cupcake. Cat challenged everyone to make a piece montée, or croquembouche, based on recipes from Peter Kump’s Baking School in Manhattan and Nick Malgieri.

Ingredients:
For the Vanilla Crème Patissiere (Half Batch)1 cup (225 ml.) whole milk2 Tbsp. cornstarch6 Tbsp. (100 g.) sugar1 large egg2 large egg yolks2 Tbsp. (30 g.) unsalted butter1 Tsp. Vanilla
Dissolve cornstarch in ¼ cup of milk. Combine the remaining milk with the sugar in a saucepan; bring to boil; remove from heat.
Beat the whole egg, then the yolks into the cornstarch mixture. Pour 1/3 of boiling milk into the egg mixture, whisking constantly so that the eggs do not begin to cook.
Return the remaining milk to boil. Pour in the hot egg mixture in a stream, continuing whisking.
Continue whisking (this is important – you do not want the eggs to solidify/cook) until the cream thickens and comes to a boil. Remove from heat and beat in the butter and vanilla.
Pour cream into a stainless steel/ceramic bowl. Press plastic wrap firmly against the surface. Chill immediately and until ready to use.
For Chocolate Pastry Cream (Half Batch Recipe):Bring ¼ cup (about 50 cl.) milk to a boil in a small pan; remove from heat and add in 3 ounces (about 80 g.) semisweet chocolate, finely chopped, and mix until smooth. Whisk into pastry cream when you add the butter and vanilla.
For Coffee Pastry Cream (Half Batch recipe)Dissolve 1 ½ teaspoons instant espresso powder in 1 ½ teaspoons boiling water. Whisk into pastry cream with butter and vanilla.

I used the same recipe for the creme patissiere but instead of vanila I added few drops of strwberry flavor.
Pate a Choux (Yield: About 28)¾ cup (175 ml.) water6 Tbsp. (85 g.) unsalted butter¼ Tsp. salt1 Tbsp. sugar1 cup (125 g.) all-purpose flour4 large eggs
For Egg Wash: 1 egg and pinch of salt
Pre-heat oven to 425◦F/220◦C degrees. Line two baking sheets with parchment paper.
Preparing batter:Combine water, butter, salt and sugar in a saucepan over medium heat. Bring to a boil and stir occasionally. At boil, remove from heat and sift in the flour, stirring to combine completely.
Return to heat and cook, stirring constantly until the batter dries slightly and begins to pull away from the sides of the pan.
Transfer to a bowl and stir with a wooden spoon 1 minute to cool slightly.
Add 1 egg. The batter will appear loose and shiny.
As you stir, the batter will become dry-looking like lightly buttered mashed potatoes.
It is at this point that you will add in the next egg. Repeat until you have incorporated all the eggs.
Piping:Transfer batter to a pastry bag fitted with a large open tip (I piped directly from the bag opening without a tip). Pipe choux about 1 inch-part in the baking sheets. Choux should be about 1 inch high about 1 inch wide.
Using a clean finger dipped in hot water, gently press down on any tips that have formed on the top of choux when piping. You want them to retain their ball shape, but be smoothly curved on top.
Brush tops with egg wash (1 egg lightly beaten with pinch of salt).
Baking:Bake the choux at 425◦F/220◦C degrees until well-puffed and turning lightly golden in color, about 10 minutes.
Lower the temperature to 350◦F/180◦C degrees and continue baking until well-colored and dry, about 20 minutes more. Remove to a rack and cool.
Can be stored in a airtight box overnight.
Filling:When you are ready to assemble your piece montée, using a plain pastry tip, pierce the bottom of each choux. Fill the choux with pastry cream using either the same tip or a star tip, and place on a paper-lined sheet. Choux can be refrigerated briefly at this point while you make your glaze.
Use one of these to top your choux and assemble your piece montée.
Chocolate Glaze:8 ounces/200 g. finely chopped chocolate (use the finest quality you can afford as the taste will be quite pronounced; I recommend semi-sweet)
Melt chocolate in microwave or double boiler. Stir at regular intervals to avoid burning. Use the best quality chocolate you can afford. Use immediately.

I used a white chocolate for the glaze and tinted it in red, it was really delicious !!
Hard Caramel Glaze:1 cup (225 g.) sugar½ teaspoon lemon juice
Combine sugar and lemon juice in a saucepan with a metal kitchen spoon stirring until the sugar resembles wet sand. Place on medium heat; heat without stirring until sugar starts to melt around the sides of the pan and the center begins to smoke. Begin to stir sugar. Continue heating, stirring occasionally until the sugar is a clear, amber color. Remove from heat immediately; place bottom of pan in ice water to stop the cooking. Use immediately.

I tinted the caramel in green as a change.
Assembly of your Piece Montée:You may want to lay out your unfilled, unglazed choux in a practice design to get a feel for how to assemble the final dessert. For example, if making a conical shape, trace a circle (no bigger than 8 inches) on a piece of parchment to use as a pattern. Then take some of the larger choux and assemble them in the circle for the bottom layer. Practice seeing which pieces fit together best.
Once you are ready to assemble your piece montée, dip the top of each choux in your glaze (careful it may be still hot!), and start assembling on your cake board/plate/sheet. Continue dipping and adding choux in levels using the glaze to hold them together as you build up. (You may want to use toothpicks to hold them in place.

I made some strawberries candies using fondant paste, it was really fun doing it.

I really enjoyed this month challenge, thanks a lot Cat ;))

Ooooops forgot to put the pics :))

Wanted to share with you an old pic for one of the shapes I was used to make with croque en bouche.I should go now to check all the wonderful croque en bouche of the others daring bakers .

See you ;))

Chahira Daoud

La cuisine de Malika !!

Tous les enfants de mon age et meme les plus grands aiment manger chez " Mac donald" et moi aussi , mais je prefere le "big mac burger- maison"... vous allez savoir tout de suite la raison ;))
Ma mere et moi, nous avons l'habitude de preparer ces sandwiches a la maison des le debut . Ca necessite beacoup de la patience... venez avec moi et dans ma cuisine vous allez explorer avec moi comment peut on faire le pain et le "beef burger " a la maison !!!
D'abord on va commencer par le pain... voila la recette et les instructions !!
Les ingredients:-
- Une cuillere a soupe de levure en poudre.
- Une cuillere a cafe de sucre en poudre.
- 1/2 tasse de l'eau tiede.
- 4 tasses de farine.
- Une cuillere a cafe de sel.
- Deux cuilleres a soupe de lait en poudre.
- Une cuillere a soupe de sucre.
- 1/4 de tasse d'huile vegetale.
- Une tasse de l'eau tiede.
Melanger la levure et la demie tasse d'eau tiede dans un bol.
Ajouter une cuillere a cafe de sucre en poudre.
Couvrir avec une feuille de plastique.
Laisser reposer environ 5 minutes jusqu'a ce que des bulles apparaissent a la surface.
Tamiser les 4 tasses de farines, le sel, le sucre et le lait en poudre dans une grande terrine.
Creuser un puits au milieu, ajouter la levure et l'huile et la tasse de l'eau tiede.
Bien malaxer avec les mains ou une grande cuillere pour obtenir une pate douce, "moi je prefere ma main :))) "
Deposer sur une surface legerement fariner, petrir 10 minutes environ jusqu'à ce que la pate soit souple.
"Cette etape était tres amusante mais plutôt fatiguante "
Mettre la pate dans une grande terrine legerement graissee.
On doit maintenant attendre la pate 1 heure a couvert dans un endroit chaud.
Je vais dormir un peu, je suis tres fatiguee.
Ma mere m'a dit qu'on ne doit pas dormir, on a le "burger " a faire .
On a prepare le burger vous allez trouver la recette ci-dessous.
Apres une heure on a commence de former les petites boules de pain et les deposer sur une plaque de four bien graissee.
Laisser lever les boules de pate 45 minutes dans un endroit chaud.
Avant la cuisson on ne doit pas oublier de badigeonner notre pain avec un œuf legerement battu .
Saupoudrer les boules avec des graines de sesame.
Mettre la plaque au four chauffee a 210 degree et laisser cuire jusqu'à ce que les boules de pain soient dorees.

Le beef burger:-
500 g de bœuf hache
1 0ignon finement emince
1 cuillere a soupe de sauce worcestershire sauce.
2 cuilleres a soupe de sauce tomate.
1/2 tasse de chapelure.
1 œuf legerement battu.
Sel et poivre.
Dans une terrine, melanger la viande, l'oignon, la sauce worcestershire, la sauce tomate, la chapelure et l'œuf.
Saler et poivrer.
Bien melanger avec les mains ou a l'aide d'un robbot menagere.
Former des galettes, maman a chauffe de l'huile dans une poele pou cuire les galettes a feu moyen.
Les voila, mmmmmm, ca sent tres beau !!
Et voila les accessoires de notre "big mac burger"
Enfin voila mon sandwich .
Mmmmmmm, que c'est beau, ca merite vraiment la peine !!
Bon Appetit !!! Malika Mohamed
P.S:- j'ai eu des problemes avec les accents, mon ordinateur ne sait pas ecrire en francais ;)))