Sticky Chicken

This was SO SO SO SO GOOD, I had to share....I made it yesterday. Not my recipe although I did change it bit and my changes reflect recipe below....

ROAST "STICKY" CHICKEN

INGREDIENTS

3 teaspoons salt

1 teaspoon Lawrys season salt (if you have)

2 teaspoons paprika

1 teaspoon cayenne pepper

1 teaspoon onion powder

1 teaspoon white pepper

1/2 teaspoon garlic powder

1/2 teaspoon black pepper

1 large chicken

2 large onions, peeled and quartered

1/2 stick unsalted butter, melted

PREPARATION

1. (Day 1) Blend all spices together and set aside.
2. Remove neck and giblets from chicken cavity, if there and rinse well inside and out, and pat dry with paper towels.
3. Rub with spice mixture, both inside and out, then stuff cavity with onions. (use a plastic kitchen glove to avoid messy hands).
4. Wrap chicken in a resealable"food grade" plastic bag (like a roasting bag , thats what i used.)
5. (Day 2) Remove from plastic bag and place in a shallow glass baking pan. Pour melted butter all over including bottom of chicken and some inside cavity too.
6. Roast uncovered in a 250 F oven 5 hours. (This is not an error, 250 F for 5 hours!) If the chicken contains a pop-up thermometer, ignore it.
7. Baste with drippings every 30 minutes after the first hour.
8. Let rest for 10 minutes before carving.

End of November

Hey, salaam all, can you believe the end of November is approaching already? Time is passing so quickly, seems to pass even faster each year.

Today I met a lady who I have been chatting with online here in Egypt. She is thinking of moving here where we live and was to meet some real estate agents to show her a few flats today. She is originally from the UK, lived in Egypt for five years, as she puts it, Egypt is her home now.

Its a funny way we met.... I belong to this Yahoo Group list for my city, she posted to it, saying she lives in Dahab, and was thinking of relocating here. (Those who know me, know what I am going to say next...)

So when I read Dahab in her post, of course had to email her!!!

So I emailed her and asked, why on earth would LEAVE Dahab. Short version is she, like me, visited there awhile back and said she would LOVE to live there, her dream place. So she moved from Luxor to Dahab and has not been happy since. She attributes it to not meeting people there, she is alone and not used to not knowing folks. She is very friendly and said she has never had problems meeting people or socializing in the past.... She also metioned like a "bad eye", like an evil omen or something..... not sure about that one.

Anyway, hopefully she will find what she wants here. She likes what she saw so far. So my husband and I met up with her for coffee, got a chance to chat alittle bit in person. She will go back to Dahab tomorrow, I told her say a big hello to Dahab from us, LOL and for her to say we will see her, (Dahab that is) soon, we hope. Its time for us to visit as its been a few months... and we so love it there.

Well I am not posting...

Well you all let me down. I know you are visiting as I read my blog stats, but I guess no one cares to read my recipes, thanks alot! (---LOL---)

Hey FS, I have been trying to email you for 4 days now, keep saving to drafts, but email is acting funky, don't know whats up? Anyway I may have to send to you frm another email account, we'll see. And oh, by the way, you WILL get the secret link for recipes, LOL! And anonymous, sorry dont know who you are, is it you Dad?

Anyway all else is great here in the desert, nice and cool and cold at night, LOVE IT!

Oh, we found out or were told anyway, that we will receive our house at end of Jan or Feb, we'll see. Coming along really, just a few floors and tiles and paint and grass they have to do yet. We shall see!

Anyway, I am off to chat/webcam with my mama, talk to you all soon! Peace...

Can't upload photos...why?

Hey all, salaam. Ok, why can't I upload photos to my blog anymore? Is it because I downloaded and am using Internet Explorer 7? Shouldn't be, but I cannot upload a photo at all? I will email Blogger and see what they say...

So what's new, well not much really, thanks for asking. Same old thing here in the beautiful deserts of Cairo. Weather is cooler now which is awesome, I love winter!

Hey, being the true Loser you all know I am, i created an account on a recipe website, woo hoo, do you want the link? Lets see how many of you do...leave a comment on this post, if I get enough, come on guys don't let me down, I will post it. I think I have just about 10 posted so far, but will continue to post as time allows, LOL.

Anyway just wanted to say "hey" and yes I am still here, will try to be better about blogging as you know how much interesting things I have to say...have a great day wherever you are. Peace...

Earth tremor hits Egypt

- Didn't feel it where I am...thank God -


Earth Tremor Hits Egypt, no damage reported

http://www.alertnet.org/thenews/newsdesk/L0871926.htm


(Corrects direction in third paragraph to northeast from northwest)

CAIRO, Nov 8 (Reuters) - An earth tremor measuring 4.1 on the Richter scale hit northeastern Egypt early on Wednesday, the country's earthquake monitoring centre said.
There were no immediate reports of damage or injuries.
The quake, at 6.32 a.m. local (0432 GMT), had its centre about 150 km (90 miles) northeast of the capital Cairo, the Helwan Earthquake Monitoring Centre said.

It's Winter Lentil Soup (Shorbaat Aads)

(I took a picture, cant post it now? Will keep trying....)

Shorbaat Aads (It's Winter Lentil Soup)

INGREDIENTS

1 ½ cup Orange Lentils
1 large onion chopped
3 cloves garlic chopped
1 small red bell pepper, chopped
1 medium sized carrot, shredded/grated
2 tablespoons tomato paste
Butter
Oil
Salt & pepper
1 chicken bouillon cube
2 tablespoons Cumin
Dash of Turmeric
Dash of ground corriander
Dash of Paprika
1 tablespoon Heavy Cream

FOR GARNISH

2 white pita breads
Oil for frying
Salt & cumin
Drizzle of heavy cream
OPTIONAL: Sauteed Sliced red bell pepper

PREPARATION

Put 1 ½ cups of orange lentils in pot. Add approx. 4 cups of water, bring to a boil and skim out “white foam” as you see it. Cover and turn heat to low. Turn off when lentils are tender, if there is water still don’t worry about it, its better this way.

In a large stock pot, add a few pats of butter and oil.
Add chopped onion, garlic, red bell pepper and garlic, sauté until soft and a bit brown, not too much.
Then add in shredded carrots and stir around for 5 minutes.
Add two tablespoons of tomato paste, stir until all coated. You should have like a mushy ball, don’t worry this is right.

Your lentils have cooled, add to blender, add in sautéed onion garlic carrot mixture on top.
Add a bit of water, like 1 cup and puree.

Add the pureed soup back into same pot where you sautéed the onions.

Add salt, pepper to taste.
Add chicken bouillon cube.
Add a dash of turmeric, 2 tablespoons of cumin, dash of corriander and a dash of paprika.

Bring to a boil, then turn to real low and simmer 30-45 minutes.
If consistency is too thick, add water.
The last step is to stir in one tablespoon of heavy cream before serving.

FOR GARNISH

Rip the two white pitas into bite size pieces.
Heat oil in wok, deep fry the pita pieces and drain.
Sprinkle with salt and cumin.

Spoon soup in to serving dishes, you may drizzle a touch, very, very little heavy cream and a pat of fresh butter and a few slices of sauteed red bell pepper if you using for presentation then add pita chips to warm soup on top.

Arrange extra pita chips around each soup bowl on plate for presentation. ENJOY!!


*** You can make this the same way, by adding meat. Take a thin sliced steak with bone, brown in butter until cooked. De-bone the steak. Chop meat into tiny, tiny pieces, add to soup after you pureed and put into pot. Add the bone to the soup to cook in the flavor and remove bone before serving. If using this method, you may want to cook soup a bit longer to get meatier flavor, instead of 30 minutes, put on real low for one hour.***

Winter is HERE!!!

Hey all, salam, well the weather has taken a TURN the last two days....it is COLD! Cold as in 60's daytime that is nippy, nippy for us here in the desert. I have even had to close my "always open" window in the living room. I guess the benefit is less dust. It always dusty here, no matter what season, its such a fine dust too. You would have to clean everyday to be dust free really. I wonder if people with allergies have a hard time here, I bet they do.

I made Shorbaat Aads today, or Lentil Soup, we love to eat it when its cold, and to us, its COLD! Its super easy and super delicious, I will post recipe for you.

Anyway that's the exciting update for today, hope all is well in your part of the world....peace.

This used to be an IVF blog huh?

You know I was thinking...initially this started out as my bloggin about us trying IVF, so I did. We tried, it failed, we tried a second time it failed too. So where does that leave this blog? Its still here, however, as you can see the topics have drastically changed, its becoming rather a blog about Egyptian "faux paus" and cooking really, LOL!

I hope my blog friends cool with this. And of course, you must remember, you know there is no world-secrets here, no political breaking news, rather just "stuff" about my crazy life here and the crazy Egyptian society I live in. (That I love despite some its craziness!!)

So I thank those of you that feel the need to read this, I know, you're day wouldn't be complete, but its a place to vent and share and for that I am grateful. Thanks to all of you...good night.

audience applause ... applause...applause

Need change?

I hope you guys liked all the chocolate recipes...I plan to try a few of them as they sound so, so good!

I have to share with you the concept of getting change here in Cairo when you buy something. Seems like an easy enough concept, right? We buy something, we pay with a larger bill, then we get the change back, right...not always the case here.

When I first experienced this I laughed so hard! I bought a few items in a supermarket and the cashier gave me back my bills and for the 75 piasters change I was supposed to get (100 piasters make 1 Egyptian pound = approx. $5.75 US) or so in change they gave me candy. Yes candy.





Then this continued to happen at different places and it just became kind of common practise. Still funny but I got used to it.




Then just yesterday I am at the pharmacy and he hands me my change, the bills and then gives me three bandaids, yes bandaids. I said to the guy "only in Egypt" and we had a good laugh!


So carrying too much change here is never a problem, cause you don't always get it! But to be fair, not all places do this.

Recipe No. 2 for Friday

Chocolate Truffle Cheesecake (Death by Chocolate!)

If you love chocolate, this is the dessert for you! WORTH the effort! Wonderful served with a cup of coffee! ENJOY!

1½ hours cook time, 30 min prep

CRUST

1 1/2 cups chocolate wafer crumbs (or a store bought chocolate graham cracker crust)
2 tablespoons sugar
1/4 cup butter or margarine, melted

FILLING

1/4 cup semi-sweet chocolate chips
1/4 cup heavy whipping cream
24 ounces cream cheese, softened
1 cup sugar
1/3 cup baking cocoa
3 eggs
1 teaspoon vanilla

TOPPING

1 1/2 cups semi-sweet chocolate chips
1/4 cup heavy whipping cream
1 teaspoon vanilla
mini milk chocolate candy kisses (optional)


PREPARATION

In a small bowl, combine cookie crumbs and sugar; stir in butter.
Press onto the bottom and 1 1/2 in. up the sides of a greased 9 inch springform pan
Bake at 350 for 10 minutes.
Cool on a wire rack.
Reduce heat to 325.

In a saucepan over low heat, melt chocolate chips; stir until smooth.
Remove from the heat; add cream and mix well; set aside.
In a mixing bowl, beat cream cheese and sugar until smooth.
Add cocoa and beat well.
Add eggs; beat on low just until combined.
Stir in vanilla and reserved chocolate mixture just until blended.
Pour over crust.
Bake for 45-50 minutes or until center is almost set.

For topping, melt chocolate chips in a saucepan over low heat, stirring until smooth.
Remove from the heat.
Stir in cream and vanilla; mix well.
Spread over filling.
Refrigerate overnight.

Carefully run a knife around the edge of the pan to loosen.
Remove the sides of the pan.
Just before serving, garnish with whipped cream and miniature chocolate kisses if desired.

Recipe No. 1 for Friday

Sour Cream Chocolate Fudge Cake With Chocolate Buttercream

The fact that this glorious chocolate cake takes just seconds to assemble will make you feel like a wizard with a magic wand. This is a marvelous fudgy chocolate cake and you will enjoy the simple but delicious Chocolate Buttercream. All of the cake ingredients are placed in a food processor.

8 servings , 35 min total cooking time, 5 min prep


FOR THE CAKE

4 eggs
1 1/4 cups sugar
1 cup chopped walnuts
1/2 cup flour
4 tablespoons unsweetened cocoa powder
1 teaspoon baking powder
1/2 cup sour cream
1 teaspoon vanilla

FOR THE CHOCOLATE BUTTERCREAM

1/2 cup semi-sweet chocolate chips, melted
1/4 cup butter, melted
1/2 teaspoon vanilla


PREPARE THE BUTTERCREAM:

In a bowl, stir together melted chocolate and melted butter until blended. Stir in vanilla. Yields 3/4 cup frosting.


PREPARE THE CAKE:

Place all the ingredients in a food processor and blend for 30 seconds, or until the nuts are finely chopped.
Pour batter into a 10-inch buttered springform pan and bake in a 350°F oven for about 30 minutes, or until a cake tester, (you know, a toothpick) inserted in center, comes out clean. Allow to cool in pan. Remove cake from pan.
When cool, swirl Chocolate Buttercream on the top, in a decorative fashion and frost the sides.


NOTE: If you own a microwave oven, chocolate chips and butter can be melted together by placing in a bowl and microwaving for 1 minute on high. Turn the bowl and microwave for an additional 30 seconds. Stir together until blended.

If you don’t have springform pan then use a regular 10 inch pan and put parchment paper or waxed paper to cover the bottom of cake pan. Grease and sprinkle with flour and the cake will come out.

Recipe No. 2 for Thursday

CHOCOLATE BROWNIE TORTE WITH WHITE CHOCOLATE MOUSSE AND CARAMELIZED BANANAS



INGREDIENTS

Brownie

Nonstick vegetable oil spray
1/4 cup (1/2 stick) butter
2 ounces unsweetened chocolate, chopped
1 ounce bittersweet (not unsweetened) or semisweet chocolate, chopped
2 large eggs
3/4 cup sugar
2 teaspoons vanilla extract
1/2 cup cake flour

Mousse

12 ounces good-quality white chocolate (such as Lindt or Baker's), chopped
1 1/2 cups chilled whipping cream
3 large egg whites

Caramelized bananas

Nonstick vegetable oil spray
4 firm but ripe bananas, peeled, cut diagonally into 1/2-inch-thick rounds
1/4 cup sugar
2 teaspoons fresh lemon juice


PREPARATION

For brownie:

Preheat oven to 350°F. Spray 9-inch-diameter springform pan with 2 3/4-inch-high sides with nonstick spray. Dust pan with flour. Stir butter and both chocolates in heavy small saucepan over low heat until melted and smooth. Cool to room temperature.

Using electric mixer, beat eggs and sugar in large bowl until thick, about 5 minutes. Beat in vanilla. Stir in chocolate mixture. Sift flour over and fold in. Transfer batter to prepared pan. Bake until tester inserted into center of brownie comes out with dry crumbs attached, about 18 minutes. Cool completely in pan on rack.

For mousse:

Stir white chocolate and 3/4 cup cream in heavy medium saucepan over low heat just until white chocolate is melted. Cool completely.

Beat remaining 3/4 cup cream in another large bowl until peaks form. Using clean dry beaters, beat egg whites in medium bowl until stiff but not dry. Gently fold whites, then whipped cream, into white chocolate mixture. Spoon mousse atop brownie in pan; smooth top. Cover torte and refrigerate overnight.

For caramelized bananas:

Preheat broiler. Line heavy large baking sheet with foil. Spray foil with nonstick spray. Toss banana slices with sugar and lemon juice in large bowl to coat; arrange in single layer on prepared baking sheet. Broil until bananas begin to caramelize, about 3 minutes. Cool completely.

Release pan sides from torte. Transfer torte to platter. Top with caramelized bananas. Serve with chocolate sauce.

Makes 12 servings.

Recipe No. 1 for Thursday

Godiva Chocolate Indulgence

Dense Chocolate Cake:
10 bars (1.5 ounces each) Godiva Dark Chocolate, coarsely chopped
10 tablespoons butter, cut into pieces
4 large eggs, at room temperature
1 tablespoon sugar
1 tablespoon all-purpose flour

Dark Chocolate Glaze:
4 bars (1.5 ounces each) Godiva Dark Chocolate, coarsely chopped
3/4 cup heavy cream
2 tablespoons light corn syrup
1 teaspoon vanilla extract

Decorating (optional):
1 bar (1.5 ounces) Godiva Solid Ivory, coarsely chopped
Godiva Milk Chocolate Praline or Ivory Praline Chicks
Godiva Fold-Wrapped Eggs

PREPARATION

To make the cake:

Preheat oven to 400°F. Line bottom of 8-inch springform pan with baking parchment or waxed paper.

Place chocolate and butter in double boiler top. Heat over hot, not simmering water, stirring until mixture is smooth. Remove from heat and let cool 15 minutes or until lukewarm.

Mix eggs and sugar in large heatproof bowl. Place bowl over saucepan of barely simmering water. Whisk egg mixture 2 to 3 minutes or until warm and sugar is dissolved. Remove from heat.

Beat egg mixture for 5 minutes or until it triples in volume and forms soft peaks, using electric mixer at medium-high speed-high speed for 5 minutes or until it triples in volume and forms soft peaks.

Sift flour over egg mixture and gently fold in. Gently stir one-fourth of egg mixture into the chocolate mixture to lighten it. Then fold chocolate mixture into remaining egg mixture. Evenly spread in prepared pan.

Bake for 20 to 25 minutes or until toothpick inserted in center of cake comes out slightly moist and cake is puffed on top. Cool completely in pan on wire rack.

Remove side of springform pan and invert cake onto 8-inch cardboard cake circle. Carefully remove paper. Wrap cake in plastic wrap and refrigerate until chilled, at least 2 hours or overnight.

Make the glaze:

Place chocolate in 1-quart glass measuring cup.
Heat heavy cream and corn syrup in saucepan over medium heat to a boil. Pour over chocolate and let stand 30 seconds. Stir until smooth.
Stir in vanilla.

Assemble the cake:

Place cake with cardboard circle on wire rack over baking sheet.
Pour warm chocolate glaze over cake, coating completely. Gently tap rack to remove excess glaze. Chill in refrigerator 10 minutes or until glaze is set.

Slice cake and let stand at room temperature at least 20 minutes before serving.

Decorate the cake (optional):

Place chopped solid ivory in microwave-safe bowl. Microwave at 50% power for 1 minute. Let stand 30 seconds. Stir until smooth. Drizzle over chocolate glaze, using a fork or spoon. (Or use a pastry bag fitted with a small plain tip.) Chill in refrigerator 1 hour or until glaze is set. Decorate cake with milk chocolate chicks and foil-wrapped eggs.

Recipe No. 2 for Wednesday

DOVE CHOCOLATE ERUPTION

INGREDIENTS

6 DOVE® Dark Chocolate 1.3 oz Singles Bars or 29 DOVE® Dark Chocolate Miniatures
8 ounces butter, cut into 1-inch pieces
5 eggs, room temperature (about 70 degrees)
3/4 cup sugar
1/3 cup all purpose flour, sifted
Powdered sugar, for dusting (although their photo above has cream, so use what you prefer)

PREPARATION

1. Preheat the oven to 375 degrees F
2. Butter eight 4-ounce individual ramekins and set aside.
3. Over a double boiler, melt the chocolate and the butter. Keep it hot.
4. In the bowl of a standing electric mixer fitted with the whip attachment, add the eggs and sugar, and begin to whip the mixture on medium speed. Beat fdor 2 to 3 minutes, just until it turns lemony yellow (not pale or white).
5. Meanwhile, whisk the all-purpose flour into the hot chocolate mixture.
6. Add the hot chocolate mixture all at once to the mixing bowl containing the egg and sugar mixture, and whisk for 1 minute.
7. Remove from the machine and scrape down the sides of the bowl. Divide evenly among the containers filling up just to the top. Place on baking pan.
8. Bake for 5 minutes. Turn the pan one-half turn and continue baking for 3-4 minutes more. The cakes will be firm on the outside rim and erupting in the center. Lightly dust with confectioner's sugar and serve immediately.

Yield: Makes 8 4 ounce cakes

Recipe No. 1 for Wednesday

Now, now where we would be without a recipe for this staple, this chocolate of chocolate delights? Spoon over vanilla ice cream, over a warm chocolate cake, eat it right out of the pan. This one sounds super easy too, wonder if it is really as good as I imagine?



HOT FUDGE SAUCE

1/3 cup heavy cream
3 tablespoons light corn syrup
3 tablespoons packed brown sugar
2 tablespoons Dutch-process unsweetened cocoa powder
1/4 teaspoon salt
3 1/2 oz fine-quality bittersweet chocolate (not unsweetened), chopped
1/2 teaspoon vanilla

PREPARATION

Bring cream, syrup, sugar, cocoa, salt, and chocolate to a boil in a 1-quart heavy saucepan over moderate heat, stirring until chocolate is melted.
Reduce heat and simmer, stirring frequently, until thickened, about 3 minutes, then remove from heat.
Stir in vanilla until incorporated.
Cool sauce to warm.

A side note: As you can see from my previous post, I am very found of chocolate ganache. A straightforward ganache is — chocolate and cream — with a two-to-one ratio of cream to chocolate. Some sugar, in the form of corn syrup, is added, primarily for consistency. The chocolate sauce is only as good as the chocolate you use, so use the best you can. Here is a simple recipe for a great ganache...(this doesn't count as recipe 2 for today, its a "free"one)

INGREDIENTS

8 ounces semisweet chocolate, such as Valrhona Equatoriale, finely chopped
1 cup heavy cream
1/2 cup light corn syrup

PREPARATION

Place the chocolate in a metal bowl.
Combine the cream and corn syrup in a small heavy nonreactive saucepan and bring to a simmer.
Pour the liquid over the chocolate and allow it to sit for 3 to 4 minutes, or until the chocolate has melted. Whisk to combine.
Allow the sauce to cool slightly, then pour into a bowl or other container. (Stored in the refrigerator, tightly covered, the sauce will keep for up to 2 weeks.)
To serve, warm the sauce gently in the top of a double boiler or in the microwave.
Makes about 2 cups.

I have declared the next three days, CHOCOLATE RULES DAYS

Too much time on my hands indeedy! But hey, why not, we all love it! The recipes I will post to follow I have not yet tried, plan to, but maybe you have or will and if so, post comments to let us know how good they were. I will post two each day until Friday (Cairo time). I will get these from the internet, mainly http://www.epicurious.com , http://www.chocolate.com/ and http://www.godiva.com/ .

Also, a question, what is the best "thing" you have ever eaten, that had some type of chocolate in it? Post your best in comments....

My number one is a chocolate torte with a chocolate ganache glaze from Trader Joe's (http://traderjoes.com/). It was a handmade delicacy made in France, i can't even tell you how amazing it was! I ALWAYS use to serve it when I had guests and it was so rich, and so unbelievable...man I wish I could have one right now. (no Trader Joes in Cairo...)

My second best was a chcolate gateaux I had here in Cairo from a place called Sweet Centre. Small enough, yet more than enough for one, also with a ganache type glaze. The chocolate is this gateaux is SO GOOD it should be the eighth wonder of the world really.

Anyway, lets have some fun with this, lighten our moods and do something important, talk about and eat more chocolate!!!!

Chocolate Delirium Torte

This sounds so yummy! I have not yet made it, but if you try, be sure to come back, comment and let us know how it is. I am planning to try and make soon though....Enjoy!


Chocolate Delirium Torte
From Nathalie Dupree's Comfortable Entertaining: At Home with Ease and Grace, by Nathalie Dupree.

This is a very rich, delicate, melt-in-your-mouth torte, hence it is the source of many fantasies — and yes, even delirium. The only reason this dessert needs to be baked is to cook the eggs. Wrapping the pan with foil may seem complicated, but it is very easy, and you will make this torte over and over. It is most easily handled when it is very cold. I put mine in the freezer for a day before removing it from the pan.

Ingredients

- 12 ounces semisweet chocolate, in chips or small pieces
- 1/2 pound (2 sticks) unsalted butter, cut into 1-inch pieces
- 6 eggs

Garnish

- 1 vanilla bean or 1 tsp vanilla extract
- 1 cup heavy cream
- 3 Tbsp sugar Edible flowers, berries, or chocolate curls
- 8 mint leaves

Instructions

Preheat the oven to 350°F (175°C) F.
Grease or spray a 9- or 10-inch tart pan with removable bottom with nonstick spray and wrap the outside and bottom with aluminum foil so the bottom is water tight.
If you have no tart pan, line the bottom and sides of a 9-inch pie plate with parchment paper or very smoothly with aluminum foil.

Melt the chocolate and butter in the microwave or in a heavy pan over very low heat, stirring with a rubber spatula or wooden spoon until completely melted. Set aside.

Lightly beat the eggs and stir them into the melted chocolate mixture.
Pour the chocolate mixture into the tart pan, cover with foil, and set it in a heavy roasting pan. Pour hot tap water into the roasting pan halfway up the sides of the tart pan to create a bain-marie and place it in the preheated oven for 30 to 35 minutes. Remove the pan from the oven and uncover it.

The torte will be a soft batter that will solidify when cold.
Let it cool to room temperature on a wire rack, and then cover it with plastic wrap.
Refrigerate or freeze at least 2 hours.
Release the sides of tart pan.
You can freeze the well-wrapped torte at this point for up to 3 months.

To make the whipped cream garnish, split a vanilla bean with a paring knife and scrape the seeds into a cold mixer bowl with the heavy cream and sugar.
Start on low speed, slowly increase the speed, and beat on high speed until firm but be careful not to let it separate. If using vanilla extract instead of the bean, beat it in at the end. Refrigerate. (The tiny brown flecks, the seeds of a vanilla bean, give the whipped cream a "homemade" look.)

When ready to serve, cut the still cold or even frozen torte into 8 pieces with a hot, wet non-serrated knife. (Clean the knife in hot water after each cut.)
The torte will defrost rapidly and is best moved when frozen.
Place 1 heaping Tbsp of whipped cream on the torte.
Place 1 wedge of frozen torte on a plate.
Garnish with edible flowers, fresh berries, or chocolate curls.

Yield: serves 8

EGYPT: Urban poor turn to the street to make a living

CAIRO, 31 October (IRIN) - The poor in Egypt's heaving capital city, Cairo, are increasingly turning to selling cheap products in the street as a means to survive despite its limitations, say specialists.

"We have a 'street society' in Egypt. So when families need extra money to survive, street selling is one of the easiest ways to get it,"said Dr Sarah Loza, a sociologist who runs SPAAC, a social policy NGO in Cairo.

Street vendors have become a major part of Egypt's large 'informal sector' – unregistered employment without taxes or benefits – which some experts say makes up around 30 per cent of the national economy.

"If you can own your own farsha, you are better off. Maybe in 15 or 20 years you can get your own shop," said Galal Ibrahim, a 19-year-old unlicensed street vendor in Cairo's crowded Ataba district."

View the rest of the article here:

http://www.alertnet.org/thenews/newsdesk/IRIN/0d24b7e487d42d24eddab8118a354a55.htm