Cooking In Style

One aspect of my culinary classes that truly excites me is planning each minor detail and trying my best to incorporate my personality in every class I host. I try to pay special attention to ensure my classes are unique – my heart and soul goes into every class which is why my classes are so limited.
This year I decided to design an apron that encompasses my personality – a truly gorgeous dress design.
I am so proud and excited to announce i am launching my very own kitchen apron!
This apron will be made proudly in South Africa, available in 4 different colours, it can be personalised with your choice of name and you can design it with or without my logo in the centre.
This delicate apron will make the perfect gift for yourself, Ramadan, Eid, a new bride, foodie or just I love you for your sister and best friend.
If you would like to place an order and for more information please email behindkitchendoors@hotmail.com
I look forward to designing your apron with you!

Homemade With Love

It’s getting to that time of the year where we start thinking about end of year gifting for teachers and work colleges. I love putting together gifts which are homemade with love and what’s more sweeter than chocolates?

Introducing to you “Rosewater & Coconut Truffles”.

I absolutely love the flavours of rose and coconut together, it’s a match made in heaven especially when dipped in chocolate. These are perfect for gifting or just homemade treats for the family. 🎀

It’s super easy to make with just 4 ingredients.

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Rosewater and Coconut Truffles

Recipe Credit: Behind Kitchen Doors By Tasneem Patel

Makes approx 12

Ingredients

1 cup desiccated coconut plus for garnishing

125ml condensed milk

2 tablespoon rosewater

1 large milk chocolate bar (I used Lindt)

Method

1. In a mixing bowl add coconut, condescend cream, rose water and mix together

2. Roll truffle shapes using hands

3. Add into freezer for 30mins

4. Melt chocolate in the microwave or via stove on a double boiler

5. Remove coconut balls from the freezer and dip into the chocolate

6. Add more desiccated coconut over the chocolate.

7. Decorate with rose petals, or gold foil

8. Add into the fridge to set for 15-20 mins.

Dessert For Breakfast

For Sunday breakfast I served rose, honey and coconut lebnah bowls topped rose pashmak, it was so delicious!

Lebnah is a soft cheese which is strained from yogurt and popular in Middle Eastern countries. It’s super easy to make at home and can be used in a veriety of dishes such as salads, spreads and dips

Rose, Honey & Coconut Lebnah Bowls

Recipe Credit: Behind Kitchen Doors By Tasneem Patel

(serves 4)

Ingredients

2 cups Greek yogurt

1 teaspoon lemon juice

1 teaspoon honey per bowl

1 teaspoon desiccated coconut per bowl

2 teaspoon rose syrup per bowl

Rose petals

Rose pashmak (optional)

Method

1. Place 2 cheese cloths in a strainer and set over a bowl

2. Mix lemon juice into the yogurt and place into the cheese cloths

3. Fold layers of the cheese cloth over the yogurt and place in the fridge for 24 hours (this is your lebnah)

4. 24 hours later take 4 bowls and add rose syrup, followed by 4 spoonfuls of lebnah

5. Add honey followed by coconut and rose petals

6. Garnish with pashmak, berries or chopped pistachios (you can top with any fruit or nuts you desire)

7. Enjoy