NAMOURA: LEBANESE SEMOLINA AND ORANGE CAKE (EGGLESS)

  • 2 1/2 cups fine semolina or sooji flour 
  • 1/2 cup melted butter 
  • 3/4 tbsp. baking powder
  • 1/2 cup castor sugar
  • 2 tbsp plain, regular unflavoured dahi or yogurt 
  • 1/2 cup milk
  • 1 tbsp orange zest
  • 2 tsps vegetable oil for brushing the tray
  • 12 whole almonds 

SUGAR SYRUP:

  • 1 cup sugar
  • 1/2 cup water
  • 1 tsp. lemon juice
  • 2 tbsp orange juice

METHOD

  • In a mixing bowl, whisk the sugar, yogurt and butter together until well incorporated. Add the milk, orange zest, and stir again. Now add all the remaining ingredients and mix well for a smooth batter.
  • Brush aa square 9 inch or rectangular 10 by 8 inch cake pan with oil and then line with parchment paper. The size of your pan will determine how deep each square is. Some like a thinner slice but if you prefer a thicker one use an 8 inch square.
  • Pour the batter into the pan and smoothen the top with a spatula.
  • Cover the batter and let it rest about 25 minutes. As the semolina absorbs the liquid it will thicken.
  • Remove the cover and using a thin sharp knife lightly score the tops diagonally to make 12 diamonds. At this time preheat your oven to 350F. prepare the middle rack.
  • Place the almonds in the batter one for each square. For a thick square you could place it face down for a thinner slice you could place the almond on its vertical side.
  • Bake until the top is golden and the edges are beginning to caramelise about 30-35 minutes. Turn the broiler on to broil the top a few minutes. Remove the cake pan from the oven as soon as the top begins to darken to a colour you like. Be careful not to burn the cake.
  • Immediately pour the hot sugar syrup over the hot Namoura. Let it cool at room temperature for a few hours before serving.

FOR SUGAR SYRUP:

  • Combine all the ingredients for the syrup and boil until thickened and reduced in volume by a third. Do not stir while it boils. the syrup need

HIBISCUS BLUEBERRY MOCKTAIL COCKTAIL

serves 4

  • INGREDIENTS FOR 4
  • 4 cups boiling water
  • 1/2 cup dried hibiscus petals
  • 1/2 cup golden honey (don’t use dark)
  • 2 cups soda
  • 1/4 cup mint leaves
  • frozen blueberries for garnish
  • 8 oz golden Tequila (optional)
  • Ice

INSTRUCTIONS 

  • Freeze blueberries in a freezer safe container.
  • In a large jug pitcher, combine hibiscus petals, honey, and boiling water; let steep 20 minutes to 40, depending on how strong you like the colour and flavour.
  • Strain, add lime juice and refrigerate until chilled.
  • Remove from the fridge add the soda water.
  • Add ice to 4 highball glasses
  • Add mint leaves and frozen berries.
  • Add 2 oz Tequila to each glass if desired.
  • Divide the Hibiscus liquid into the 4 glasses.
  • Garnish with mint.

PEACH BELLINI MOCKTAIL OR COCKTAIL

  • 4 tinned peaches, peeled and sliced (or you can use frozen)
  • 4 tablespoons cold orange juice
  • 2 cups chilled sparkling white wine or sparkling apple juice, plus more for serving
  • 2 teaspoons fresh lime juice

Instructions

  • Place sliced peaches in freezer for 1 hour. Reserve the liquid syrup.
  • Combine peaches and lime juice to a smooth puree. If you like you drink sweeter add some of the fruit syrup to the peach puree.
  • Pour half the puree into two champagne flutes. Drizzle two teaspoons of orange juice into each glass. Pour remaining peach puree. Top up with sparking wine or juice as per your choice.
  • Garnish with a peach or orange slice. A young basil flower or edible flower is also an option.
PEACH ORANGE BELLINI MOCKTAIL OR COCKTAIL