🇬🇧 Desserts: Sankhya Lapov (Cambodia)

Today I bring you a recipe from Cambodia called Sankhya Lapov. As the title denounces, it's sweet. Surprise your friends with this dessert at the next dinner with them at your house.

In the Khmer language, sankhya lapov translates to pumpkin custard.

Ingredients:

• 6 eggs
• 300g of coconut milk
• A bit of salt
• 300g of palm sugar
• Pandan leaves
• 2 kabocha squash

Directions:

1. Cut a square out of the top of the pumpkins, remove the seeds and clean with water.
2. In a bowl, mix the eggs, coconut milk, salt and padan leaves and mix well with your hands, squeezing the leaves.
3. Strain the mixture.
4. Pour the strained liquid inside the pumpkins.
5. Steam the pumpkins for 50 minutes. Let cool at room temperature.
6. Serve cold, cutting into slices like a pie.

Being a Westerner, I suggest bringing the whole pumpkins to the table and slicing them afterwards, to make an impact on people.

The naturally sweet flavour of kabocha squash pairs very well with desserts. I also like to puree (salty) them for bringing a nice colour to the dinner or lunch. Gnocchi made from kabocha are also very good.

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🇬🇧 Desserts: Manioc balls with cane honey (Cape Verde)

This text brings the recipe for a typical dessert from Cape Verde, the manioc balls with cane honey.

Ingredients:

• Cassava flour (as much as you need)
• 3 eggs
• 1 coffee spoon of bicarbonate of soda
• 100 ml of olive oil
• 100 ml of water
• 300 ml of cane honey
• 1 glass of brandy

Directions:

1. Beat the whole eggs with the honey very well until the dough is whitish.
2. Add the water, brandy and oil, beating constantly.
3. The cassava flour and bicarbonate are then mixed with the other ingredients until a soft dough is obtained, at a point that it is possible to roll.
4. Shape the balls with your hands and place them in a hot oven to bake on a well-greased tray.

This is a very simple dessert to prepare. Have you ever visited Cape Verde? Share your experience with us in the comments.

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🇬🇧 Desserts: Tikvenik (Bulgaria)

This text has the recipe of a sweet pastry from Bulgaria called tikvenik. Discover a bit about Bulgaria trying to make it at home.

Ingredients:

• 10-12 pieces of ready-made fine crusts
• oil

 For the mixture:

• 3 hours  grated raw yellow squash
• 1 incomplete tsp. chopped walnuts
• 5-6 tbsp. sugar
• 1 tsp cinnamon
• 1 pinch of salt
• 5-6 tbsp. oil

 For the sugar syrup:

• ½ cup of water
• ½ cup sugar

Directions:

1. Mix the pumpkin with sugar, cinnamon, crushed walnuts, oil and a pinch of salt. Mix them well.
2. Oil a baking tray with a diameter of 34-36 cm.
3. Smear the first sheet of the finished crusts with a little oil, then glue the second sheet.
4. Grease again, put the prepared stuffing on top. With the help of a towel, roll it into a roll.
5. In the same way, wrap the rest of the crusts with the filling.  Finally, wrap all the skins in the shape of a snail, spread oil on top.
6. Put the tikvenik in the pan, bake at 180° C for 40-50 minutes.
7. Sprinkle with sugar syrup.

The way to prepare and the final visual result are not that different from how to make Zeljanica and how it looks like. Zeljanica is a recipe I shared here months ago. The result is quite different, even because this bulgarian recipe is sweet, but the vicinity of both countries influences their gastronomic habits.

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🇬🇧 Desserts: Brigadeiro (Brazil)

Continuing the series of desserts of the world, today I share a recipe for the most famous Brazilian dessert, the brigadeiro. Many foreigners don't like Brazilian desserts because they are too sweet. Brigadeiro is often made with chocolate milk and is very sweet. I prefer to make it with 70% cocoa chocolate, and I usually use bar chocolate, but you can use powdered chocolate.

Ingredients:

• One can (395ml) of condensed milk (sweetened)
• A tablespoon of unsalted butter
• 100g of 70% cocoa chocolate.
• Chocolate sprinkles to decorate.

Directions:

1. Place all the ingredients, except the chocolate sprinkles, in a small saucepan, place over medium heat and stir with a wooden spoon until the dough comes off the bottom of the pan.
2. Let cool.
3. With the help of a teaspoon, make balls with the dough. Use your hands to shape the balls.
4. Dip each ball in the granulated chocolate and place on a tray with space between the balls so they don't stick together.
5. It’s ready!

Variation tip: I like to buy cherries in syrup, cut each cherry into 4 parts, and mix them into the batter. I use the syrup for other things, like drinks and cakes. The contrast of the semisweet chocolate flavour with the sweet cherry flavour is very good. If you want, you can use 100% cocoa chocolate to increase the contrast of flavours.

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🇬🇧 Desserts: Ruske Kape (Bosnia and Herzegovina)

I have already published a recipe from Bosnia and Herzegovina here and it has remained for weeks as one of the most read texts on the site. One of the country's typical desserts uses the same dough as Zeljanica (the other recipe), so I decided to publish a different dessert, although this is a common dessert throughout the Balkan region. The name of this candy is Ruske Kape (Russian hats).

Ingredients:

• 8 eggs
• 13 tablespoons of sugar
• 5 tablespoons of water
• 3 tablespoons of oil
• 10 tablespoons of flour
• 1 sachet of baking powder (12 g)
• 3 tablespoons of cocoa
• Coconut flour

Ingredients for the filling:

• 700 ml of milk
• 8 tablespoons of flour
• 8 tablespoons of sugar
• 1 sachet of vanilla sugar (10 g)
• 1 margarine (250 g)

 Ingredients for the glaze:

• 100 g of dark chocolate
• 3 tablespoons of oil

Preparation:

1. Pour half of the milk into a deep bowl and heat over low heat.
2. Pour the flour, sugar and vanilla sugar into the second half of the milk and mix well.
3. When the milk from step 1 boils over low heat, gradually, without stopping stirring, add the mixture from step 2 and cook until a thick filling is obtained. Remove the filling from the heat and let it cool to room temperature.
4. Separate the egg whites from the yolks and whisk the egg whites with the sugar until stiff peaks. Gradually add the egg yolks to the whites, always whisking with the electric whisk. Keep whisking.
5. Add water, oil, flour with baking powder, cocoa to the eggs and beat until smooth.
6. Cover the pan with parchment paper, pour the mixture from step 5 on the pan, spread it out evenly and bake in a hot oven at 200 degrees for about 20 minutes.
7. Cut the cooled cake with a glass into as many circles as possible and cut each part crosswise with a knife.
8. Spread the filling on one half and cover with the other half.
9. Cover the sides of the cake with the filling and roll the cake in coconut.
10. Melt the chocolate with the oil over low heat, stirring constantly.
11. Add a teaspoon of melted chocolate on top of each cake and spread evenly over it.
12. Keep the Ruske Kape in the refrigerator until ready to serve.

Bosnia and Herzegovina, in terms of gastronomic tourism, is a place worth knowing. And certainly take advantage of the trip to discover other interesting qualities of the country. In the next text I will talk about some opportunities for investors and entrepreneurs in Bosnia and Herzegovina.

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Nycka, the Nomad

🇬🇧 Desserts: Yovo Doko (Benin)

Today we will know a recipe from Benin, Africa, called Yovo Doko. They are a good choice to serve at snack time.

Ingredients:

• 500 g of flour
• 500 ml of water
• 200 g of sugar
• 1 sachet of yeast and a pinch of salt
• 1 teaspoon of vanilla extract or nutmeg
• Frying oil

Directions:

1. In a bowl, mix the flour and baking powder, add the sugar, vanilla or nutmeg and water a little at a time. Mix well until you get a homogeneous paste, neither too liquid nor too thick. When the dough starts to bubble, you know it's ready.
2. Leave to rest for 1 hour at room temperature. After this time, check that the dough is well leavened.
3. Heat the oil, when it is very hot, put the dough in small quantities with the help of a spoon or by shaping balls with your hand. The yovo dokos should immediately rise to the surface. If not, the dough has failed or the oil is not yet hot enough.
4. Place the yovo doko on a paper towel to remove excess oil.
5. Serve hot, sprinkled with sugar.

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🇬🇧 Recipe: Mixed peel

In the previous text I talked about the mixed peel and here we have the recipe to prepare it. If you haven't read the previous text, I recommend that you read it. It is a delicious cake. You can also use the mixed peel in other cakes, panettone, etc.

Ingredients:

• 4 medium oranges, halved horizontally
• 3 medium lemons, halved horizontally
• 4 cups (2 lbs / 900 g) of granulated sugar
• 4 cups (32 floz / 900 ml) of water, plus more to boil

Directions:

1. Squeeze the oranges and lemons and reserve the juice for use in cooking, salad dressings, baking, or cocktails.
2. Put the citrus peels in a large pan and cover with cold water. Bring to a boil over high heat. After starting to boil, wait a few minutes. Then remove the pan from the heat and drain the fruit, eliminating the water. Repeat this process a second time. The skins must be soft after the second boil.
3. In a medium saucepan, over high heat, add the peels, sugar and 4 cups of water. Cover with a lid and bring to a boil.
4. Reduce the heat to medium / low and cook until the skin is slightly translucent, about 1 hour and 15 minutes to 1 hour and 30 minutes. Remove from heat and set aside to cool slightly.
5. When the shells are cool enough to handle, cut them in half. With a pairing knife, gently scrape the membranes (also known as wedge walls) from the rind, but retaining most of the meat.
6. Cut the zest into strips and then into squares.
7. Store the candied citrus in an airtight container in the refrigerator for up to 2 months.

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🇬🇧 Desserts: Black Fruit Cake (Belize)

Today we are going to get to know a cake that families in Belize usually prepare around Christmas. Belize is a small country in Central America, not far from Cancún, Mexico. The recipe is the Black Fruit Cake. This cake contains rum (alcoholic drink). It is not recommended for children and adolescents.

Ingredients:

• 907 g (2 lbs.) Of flour
• 453 g (1 lb) of butter
• 1.36 kg (3 lb) of brown sugar (set aside 453 g - 1 lb - of sugar for fruits)
• 473 ml (1 pt) of dark beer
• 236 ml (1/2 pt) of caramel colouring
• 946 ml (1 qt) of rum
• 453 g (1 lb) of raisins
• 453 g (1 lb) of black currant
• 453 g (1 lb) of cider
• 453 g (1 lb) of dates
• 453 g (1 lb) of cherries
• 453 g (1 lb) of mixed peel (recipe in next text)
• 453 g (1 lb) of walnuts / pecans
• 8 eggs
• 1 teaspoon of baking powder
• 1 teaspoon of allspice
• 1 teaspoon of nutmeg

Directions:

1. Soak the fruits in rum and sugar for at least 7 days before making the cake.
2. Set aside some flour to use on the fruits before adding them to the dough. This prevents the fruit from settling on the bottom of the cake.
3. Beat the butter and sugar until the mixture is light and fluffy. Add the eggs one by one, always beating. Add the flour, baking powder and spices to the butter, sugar and egg mixture with a spoon.  Then add the beer and caramel colouring to the mixture. Beat for about 4 minutes on high speed. In a separate dish pour the rum with the fruits. (Rum must be stored to add to the finished cake after cooling). Flour the fruits and add them to the dough.
4. Heat the oven to 148° C (300° F). Line the baking pan with aluminium foil or parchment paper. Lightly grease with butter. Arrange the dough evenly in the greased pan for about 3/4. Cook in a slow oven for about 3 hours. Insert the toothpick in the centre and when ready it should come out clean.
5. When the cake is completely cold, sprinkle the rum all over the surface. Decorate with cherries and walnuts.

How about surprising your family with this wonderful cake? When you do it at home, post it on social media and tag my profiles or use the #nyckathenomad tag, I want to see the result. To make it for Christmas, like in Belize, save this page on your favourite sites.

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Nycka, the Nomad

🇬🇧 Desserts: Belgian pancakes (Belgium)

In this text, I bring a bit of Belgium to your home, and it's not the waffles. I also considered this possibility, but opted for another type of content for them. Today we have the Belgian pancakes.

In my opinion, Belgium is an incredible country for cultural and gastronomic tourism and also has very positive aspects for entrepreneurs interested in starting a business outside their country of origin.

Ingredients:

• 1 ¾ cup of all-purpose flour
• 2 eggs at room temperature
• 1 cup of milk
• 3 tablespoons of butter, melted and allowed to cool
• 1 cup of sparkling water
• 1 generous pinch of salt

Directions:

1. In a planetary mixer, beat the eggs with the milk.
2. Add the flour little by little.
3. Add the butter, sparkling water and salt. Beat until smooth. You can also blend the ingredients in a blender.
4. Heat a pan for pancakes over medium-high heat and gently brush with a little butter.
5. Pour 1/3 cup of the batter into the pan and swirl gently to coat the bottom.
6. Fry the pancake until bubbles appear on the surface. Flip the pancake and fry for another 40 seconds.
7. Repeat steps 5 and 6 until all the dough has been used. Serve hot.

 

Observation:

We recommend that you refrigerate the dough for at least 30 minutes before frying it for best results. However, this is optional.

Belgian pancakes can be served with every meal, with sweet or savoury side dishes. As a sweet dish, which is the purpose of this text, you can serve pancakes with fruit jellies, fresh fruit, whipped cream, hazelnut cream or chocolate, for example.

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🇬🇧 Desserts: Cassava Pone (Barbados)

Today's destination is Barbados, birthplace of singer Rihanna. And I'm going to introduce you to a cassava-based sweet that is very common there and easy to make: cassava pone.

Ingredients:

• 3 cups of dry cassava flour
• 2 cups of shredded coconut
• 1½ cup of sugar
• 115g seedless raisins
• 2 eggs
• 3 cups of milk
• 115g butter (melted)
• ½ teaspoon of orange peel
• 1 teaspoon of salt
• 1 teaspoon of vanilla essence
• 1 ½ teaspoons mixed spice

Directions:

1. Mix the dry ingredients in a large bowl.
2. In a separate bowl, whisk together the melted butter, milk, beaten eggs and vanilla extract.
3. Add the wet ingredients to the dry and mix well.
4. Pour the mixture into a well-greased shallow baking dish. Brush with sugar and water.
5. Bake at 150°C for 1.5 hours or until a toothpick comes out clean.
6. Remove from oven and let cool for 10 minutes, then cut into squares and serve.

Have you ever visited Barbados? Have you tried cassava pone? Try making it at home and let me know what you think.

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🇬🇧 Desserts: Chom Chom (Bangladesh)

At any time of the year we can travel without leaving home, remembering flavours of places we have already visited or trying new flavours that can inspire us to discover other places. This series with sweet recipes from around the world aims to inspire the reader to adopt the world as a home, to be open to new experiences and also to bring new possibilities to those who already adopt this lifestyle. In this text we have a typical Bangladeshi dessert called Chom Chom.

Ingredients:

• 3 litres of whole milk
• 1/2 cup of vinegar
• 2 tablespoons of sooji or rawa (semolina)
• 1/3 cup of Maida or all-purpose flour
• 2 or 3 green or elaichi cardamoms
• 4 cups of sugar
• Water

Directions:

1. First, prepare the chhena (cheese). Heat all the milk until it reaches the boiling point. When bubbles start to form, pour in the entire half cup of vinegar and turn off the heat. Drain with a muslin towel to keep only the solid part (the cheese).
2. In a clean, dry bowl, mix the sooji and maida with the cheese and knead well with your hands. Make sure the chhana dough is free of lumps and smooth. Shape the dough into balls the size of ping pong balls. Model them to your liking and keep them aside.
3. Heat about 10 cups of water and add the 4 cups of sugar and green cardamom. The water will shrink by half its volume. Touch it and squeeze it between two fingers and when you open your fingers the syrup should form a thread. When the sugar syrup has reached the right consistency, add the chhena balls.
4. When the cakes have reached the desired colour, remove from the heat. Keep the sweets together with the sugar syrup.

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🇬🇧 Desserts: Guava Duff (Bahamas)

Recipes from around the world are one of the ways I have found to bring the experience of having the world as a home into your home. For those who have not yet left the city they were born in to live in different places, it is a step towards reducing resistance to what the world offers. I don't limit myself to recipes. Use the tags and the site’s search tool to access other themes. The recipe in this text comes from the Bahamas, has guava as a prominent ingredient, and is called Guava Duff.

Guava Duff Ingredients:

• 12 guavas
• 1/2 cup of sugar
• 1 tablespoon of cinnamon
• 1 teaspoon of ground allspice
• 4 cups of flour
• 3 tablespoons of baking powder
• 1 tablespoon of salt
• 3/4 cup of butter
• 3/4 cup of milk
• 1 beaten egg

 

Rum / Cognac Butter Ingredients:

• 1 cup of powdered sugar
• 1/4 cup of butter
• 1 teaspoon of boiling water with 1 pinch of salt
• 2 tablespoons of rum or brandy to taste

Duff preparation method:

1. Clean the guavas, cut them in half and remove the seeds.
2. Cut the fruit into cubes and strain the seeds to extract the juice. Save the juice to flavour the sauce if desired.
3. Put the guava cubes in a pan with water until they are covered; add sugar, cinnamon and allspice. Cook until the fruit is soft.
4. Mix flour, baking powder and salt. Cut the butter. Mix the milk and egg until a soft dough is formed. Knead until smooth.
5. Roll out the dough like a roll on a floured pastry board. Place the pieces of guava in the centre of the dough and roll until the dough is spiralled with the guava. Seal the edges carefully.
6. Wrap the dough in a cotton or linen bag, or in aluminium foil and parchment paper, tie the top tightly and place it in a large pot with boiling water for 1 hour or more if necessary to firm the dough. When choosing the pan, consider that the dough will swell during cooking.

 

Making the rum / brandy butter:

1. Beat the butter until soft but not melted. Add the icing sugar a little at a time and continue beating.
2. Add boiling water, salt and rum or brandy. Whisk until smooth and fluffy.

To serve:

Cut the guava roll into 1-inch wide slices and place a tablespoon of rum / brandy butter on top of each slice to melt and dip into the steamed jam.

Have you ever visited the Bahamas? Have you already tried this dish?

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🇬🇧 Desserts: Shekerbura (Azerbaijan)

Today we will discover the taste of a typical Azerbaijani dessert. Its name is Shekerbura.

Tasting dishes from different places and cultures is a way to broaden our repertoire and develop more creative habits. Follow my social media profiles and include this site in your favourite feed reader to access all the style and lifestyle content for those who make the world their home that I share on these channels. As some content requires a lot of research, translations from languages ​​I don't know, etc., I don't publish every day.

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Ingredients:

For the dough:

• 1 kg of first quality soft wheat flour (white only) + 1 tbsp
• 400 g unsalted butter, cut into large pieces
• 5 egg yolks
• 250 g of sour cream
• 1/4 teaspoon of salt
• 1/2 tsp vanilla powder (optional)
• 1/2 teaspoon of dry yeast
• 1 tablespoon of sugar
• 125 ml of hot milk

 

For the stuffing:

• 700 g of hazelnuts, almonds or walnuts, without peel.
• 700 g of granulated sugar
• 2 tsp, or to taste, ground cardamom

Directions:

1. Prepare the dough. Put the flour and butter in a large bowl. With your hands, rub them together until you get fine crumbs. Make sure there are no large crumbs left.
2. In a small bowl, using a spoon, whisk together the egg yolks, cream, salt and vanilla powder.
3. In another small bowl put the yeast, 1 tablespoon of flour, 1 tablespoon of sugar. Fill it with 1/4 cup of warm milk. Leave to rest for about 2 minutes.
4. Add the egg mixture with sour cream and the yeast mixture to the flour and butter mixture.
5. Knead the ingredients with your hands until they are completely incorporated and you will get a rough and inconsistent dough. Transfer the dough to the work surface. Put the remaining 1/4 cup of warm milk in a separate bowl. Always wetting your hands with milk, knead the dough for a few minutes to make it smooth.
6. Form the dough into a ball. Put it back in the bowl, cover it with plastic wrap and let it rest for about 30 minutes.
7. Meanwhile, prepare the filling. If you are using peeled walnuts, chop them finely in a food processor. In a bowl, mix the chopped walnuts with the sugar. Add the ground cardamom and vanilla powder. Mix until completely absorbed.
8. Divide the dough into 36 balls, each weighing 50g.
9. Work with one ball at a time and cover the others. Roll each ball into a 10cm circle.
10. Place the circle in the palm of your hand, slightly bent, and put 2 tablespoons of filling in the centre.
11. Starting at one end, start sealing the left and right edges towards the centre to get a crescent shape. The sealed Shekerbura should be a little plump from the filling and never flat.
12. Using your thumb and forefinger, start squeezing and twisting the dough along the mold to decorate the edges.
13. Roll out the dough on a baking sheet lined with baking paper. Continue to work with the rest of the dough balls, arranging them on the pan while you finish decorating the edges.
14. Now decorate the tops. Holding a dough in one hand and a maggash (tweezers) in the other, squeeze the dough with the angled maggash and lift it up slightly. Continue until you get a row of the pattern. Create similar rows, each at an angle to the other, until the entire surface is decorated.
15. If the maggash is not available, leave the candies unmarked.
16. Bake on the centre rack of an oven preheated to 175 ° C for 15-20 minutes, or until the edges start to change colour and the bottom turns light brown. Be careful not to overcook the candies - their tops should be light in colour when cooked. If you haven't decorated your candies with tongs, coat them with powdered sugar once they have cooled.

Nycka, the Nomad

🇬🇧 Desserts: Papaya pie (Antigua and Barbuda)

Continuing the dessert recipes from around the world, today I share a very tasty recipe from Antigua and Barbuda, the papaya pie. A pie that has a texture similar to that of a mousse.

Ingredients:

• 3 ripe papayas
• 2 teaspoons of lemon juice
• 1⁄2 teaspoon lemon zest
• 1 pinch of cinnamon
• 1 pinch of orange extract
• 4 spoons of flour
• 4 spoons of sugar
• 4 egg whites
• 1 medium-sized ready-made pie crust

Directions:

1. Peel the papayas and remove the seeds. Crush them roughly.
2. Add the lemon juice, lemon zest, cinnamon and orange extract. Mix well.
3. Combine the flour and sugar.
4. Beat the eggs until stiff peaks form.
5. Gently pour the egg whites into the papaya mixture.
6. Pour the mixture into the pie crust.
7. Bake at 325 degrees for about 45 minutes, or until the filling is set and lightly browned on top.
8. Serve cold.

Have you been to Antigua and Barbuda? Have you tried this pie? Prepare this recipe at home and taste the Caribbean wherever you are.

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