Dubai Chocolate Pistachio Brownies

Dubai Chocolate Pistachio Brownies

Dubai chocolate, which combines chocolate with pistachio cream and kataifi pastry (a phyllo dough made of thin strands that becomes crispy when baked), has gone viral on social media. We've taken inspiration from this unique confection to make brownies. With a rich, fudgy brownie layer and a topping of crunchy pistachios, this recipe is the epitome of indulgence.

Ingredients

Brownies

170 g (6 oz) 70% dark chocolate, coarsely chopped

170 g (3/4 cup) unsalted butter, cubed

2 eggs

160 g (3/4 cup) sugar

1 ml (1/4 tsp) salt

75 g (1/2 cup) unbleached all-purpose flour

Pistachio Topping

85 g (3 oz) frozen kataifi dough, thawed and torn into small pieces (see note)

30 ml (2 tbsp) unsalted butter, melted

1 pinch of salt

180 ml (3/4 cup) pistachio cream (see note)

Chocolate Topping

85 g (3 oz) 70% dark chocolate

5 ml (1 tsp) unsalted butter

Preparation

Brownies

Place the wire rack in the center of the Preheat oven to 180°C (350°F). Butter an 8-inch (20 cm) square pan and line the bottom with a strip of parchment paper, letting it overhang on two sides. Line a baking sheet with a silicone mat or parchment paper.

In a bowl, melt the chocolate and butter together over a double boiler or in the microwave. Mix well and let cool slightly.

In another bowl, whisk together the eggs, sugar, and salt until smooth. Add the chocolate mixture, then the flour. Mix until just combined. Pour the batter into the prepared pan.

Bake for 23 to 25 minutes, or until a toothpick inserted into the center comes out with a few crumbs, not completely clean. Cool in the pan for 2 hours.

Pistachio Topping

In a large bowl, combine the kataifi dough with the butter and salt. Spread evenly on the baking sheet.

Bake for 10 minutes, stirring halfway through. Let cool completely on the baking sheet, about 15 minutes.

Return the dough to the bowl and crumble it. Add the pistachio cream and mix well. Using an offset spatula, spread the topping evenly over the brownie. Set aside.

Chocolate Topping

In another bowl, melt two-thirds of the chocolate (55 g/2 oz) with the butter in a double boiler or microwave. Add the remaining chocolate and stir vigorously. The chocolate is now tempered and ready to use (see note).

Using an offset spatula, spread the chocolate mixture in a thin layer over the pistachio topping. Refrigerate for 1 hour or until the chocolate hardens.

Crispy BBQ Smash Burgers

These impressive-looking smash burgers, created in collaboration with Heinz, are topped with julienned fried sweet potatoes. The sweet potatoes are coated in potato starch before cooking to ensure they're extra crispy, despite their high water content. The patties are then brushed with a smoky, sweet BBQ sauce, and the buns are spread with cream cheese for a rich, creamy texture. All that's left to do is take a bite and devour every last bite.

Ingredients

Sweet Potato Fries

1 sweet potato, peeled and cut into thin spirals or 5 mm (1/4 in) thick sticks

40 g (3 tbsp) potato starch

Vegetable oil, for frying

Burgers

60 ml (1/4 cup) cream cheese, softened

1/2 small jalapeño pepper, seeded and chopped

170 g (6 oz) lean ground beef

Vegetable oil, for brushing

2 brioche hamburger buns

45 ml (3 tbsp) barbecue sauce (see note)

Preparation

Sweet Potato Fries

Preheat deep fryer oil to 180°C (350°F). Place a wire rack on a baking sheet or line it with paper towels.

In a large bowl of water, submerge the sweet potato spirals. Let them soak for 5 minutes. Drain and pat dry with a clean towel. Place the spirals in a bowl. Sprinkle with potato starch and coat well.

Fry half the spirals at a time for 3 to 4 minutes, or until lightly golden and crispy. Be careful of splattering. Drain the fries on a baking sheet. Season with salt. Keep warm in an oven preheated to 95°C (200°F).

Burgers

Preheat the barbecue to medium heat, 230°C (450°F). Place a removable barbecue grill pan on the grill (see note).

In a bowl, combine the cream cheese and chili pepper. Season lightly with salt.

With your hands, shape the meat into two thick patties. Place them on a plate. Lightly oil the tops of the patties. Season with salt and pepper. Set aside.

Brown the inside of the buns on the baking sheet. Transfer to a plate.

Place the patties on the baking sheet, oiled side down. Using a smash burger press or a wide, rigid spatula, press the patties to flatten them to about 12.5 cm (5 in) in diameter. Cook for 1 to 2 minutes, or until golden brown. Flip the patties. Brush them with 15 ml (1 tbsp) of the barbecue sauce and cook for another minute, or until the meat is cooked through.

Spread the bottom buns with the cream cheese mixture. Place the patties on top. Top with the sweet potato fries. Spread the inside of the remaining buns with the remaining barbecue sauce. Close the burgers.

Classic Moussaka

There are countless versions of moussaka, but the best could only be inspired by the Greek classic made with tender potatoes and eggplant, seasoned minced meat, and a creamy béchamel sauce. 

Ingredients

Vegetables

800 g (1 3/4 lb) white potatoes, peeled and sliced ​​3 mm (1/8 in) thick using a mandoline (about 4 medium potatoes)

90 ml (6 tbsp) olive oil

2 medium eggplants, cut into 1 cm (1/2 in) thick rounds

2 garlic cloves, minced

7.5 ml (1 1/2 tsp) dried oregano

Meat Filling

675 g (1 1/2 lb) ground lamb or lean ground beef

15 ml (1 tbsp) olive oil

1 ml (1/4 tsp) ground cinnamon

1 pinch cayenne pepper

2 onions, chopped

2 garlic cloves, minced

15 ml (1 1 tbsp. tomato paste

10 ml (2 tsp.) sweet paprika

125 ml (1/2 cup) dry white wine

1 can (796 ml/28 oz.) whole Italian tomatoes

Béchamel Sauce

85 g (6 tbsp.) butter

75 g (1/2 cup) unbleached all-purpose flour

625 ml (2 1/2 cups) milk

0.5 ml (1/8 tsp.) ground nutmeg

35 g (1/2 cup) freshly grated Pecorino Romano cheese

2 egg yolks

Preparation

Vegetables

Place one rack in the lower third and another in the upper third of the oven. Preheat the oven to 220°C (425°F).

In a 33 x 23 cm (13 x 9 in) baking dish, toss the potatoes with 15 ml (1 tbsp) of the oil. Season with salt and pepper. Spread them evenly in the bottom of the dish.

In a large bowl, toss the eggplant with the garlic, oregano, and the remaining oil. Season with salt and pepper. Arrange the eggplant slices on a non-stick baking sheet or one lined with parchment paper, slightly overlapping them.

Bake the potatoes on the bottom rack and the eggplant on the top rack for 30 minutes, or until the eggplant is tender and golden brown, and the potatoes are beginning to soften. Let cool slightly. Arrange the eggplant slices over the potatoes. Set aside. Preheat the oven to 190°C (375°F).

Meat Filling

Meanwhile, in a large, deep skillet over high heat, cook the meat in the oil with the cinnamon and chili pepper, breaking it up with a wooden spoon until well browned, about 8 minutes. Season with salt and pepper. Place a colander over a bowl. Drain the meat. Remove 45 ml (3 tbsp) of the cooking fat from the bowl and return it to the skillet.

In the same skillet over medium heat, lightly brown the onions in the cooking fat, stirring frequently, about 5 minutes. Add the garlic and cook for 2 minutes. Add the tomato paste and paprika. Cook for 1 minute, stirring. Deglaze with the white wine. Let it reduce almost completely. Add the tomatoes. Crush them with a wooden spoon. Return the meat to the skillet and simmer for 15 minutes, or until the filling thickens. Adjust the seasoning. Spread over the eggplant.

Béchamel Sauce

In a saucepan over medium heat, melt the butter. Add the flour and cook for 1 minute, whisking constantly. Gradually whisk in the milk. Add the nutmeg. Bring to a boil, stirring constantly. Simmer gently for 1 minute, or until thickened. Remove from the heat and stir in the cheese and egg yolks. Adjust the seasoning. Pour the béchamel sauce over the meat filling and spread it evenly with a spatula.

Bake on the top rack of the oven for 20 minutes, or until the béchamel sauce is lightly browned. Finish under the broiler, if desired. Let stand for 15 minutes before serving.

Duck Breasts with Root Vegetables and Red Grapes

Ingredients

Vegetables

675 g (1 1/2 lb) baby carrots, peeled and halved lengthwise

450 g (1 lb) parsnips, peeled and quartered lengthwise

60 ml (1/4 cup) olive oil

225 g (1/2 lb) kale leaves, stems removed, torn

Duck Breasts

20 ml (4 tsp) cornstarch

375 ml (1 1/2 cups) reduced-sodium beef broth

3 duck breasts, about 340 g (3/4 lb) each

1 bag (175 g) pearl white onions, peeled

30 ml (2 tbsp) honey

30 ml (2 tbsp) red wine vinegar

310 ml (1 1/4 cup veal stock

175 g (1 cup) small seedless red grapes

Preparation

Vegetables

Place the oven rack in the center of the oven. Preheat the oven to 220°C (425°F).

On a non-stick baking sheet or one lined with parchment paper, toss the carrots, parsnips, and 45 ml (3 tbsp) of the oil. Season with salt and pepper. Roast for 25 minutes, or until the vegetables begin to brown.

In a bowl, toss the kale with the remaining oil. Season with salt and pepper. Spread the kale over the vegetables and roast for another 10 minutes, or until the kale is golden.

Duck Breasts

Meanwhile, in a small bowl, dissolve the cornstarch in 60 ml (1/4 cup) of the stock. Set aside.

On a work surface, using the tip of a sharp knife, score the fat on the duck breasts in a crisscross pattern without cutting into the flesh. Season with salt and pepper.

In a skillet over medium heat, sear the duck breasts fat-side down for 10 minutes, or until the fat is golden and crispy. Turn the duck over and continue cooking on the flesh side for 2 minutes for rare, or until cooked to your desired doneness. Let rest on a small baking sheet. Pour the rendered fat into a glass bowl.

In the same skillet over medium heat, sauté the onions in 30 ml (2 tbsp) of the rendered fat for 3 minutes. Season with salt and pepper. Add the honey and stir to coat the onions well. Deglaze with the vinegar. Reduce until syrupy. Add the veal stock and the remaining broth. Bring to a boil and reduce the sauce by half, about 10 minutes.

Add the raisins and cornstarch mixture, stirring to combine. Continue cooking for 2 minutes.

Reheat the duck breasts in the oven for 2 minutes. On a work surface, slice the duck breasts lengthwise.

On a large, warmed serving platter, arrange the roasted vegetables. Place the duck slices on top, fat side up. Drizzle with some of the sauce. Garnish with the pearl onions and raisins. Pour the remaining sauce into a warmed gravy boat.

Vegan Energy Balls

These small, portable energy balls are perfect for a morning snack. Developed in collaboration with SilkMD, this recipe uses rolled oats, ground into a powder, and blended with dried fruit and vanilla protein-enriched plant-based yogurt. The balls are then coated in shredded coconut and refrigerated, where they will keep for a few days.

Ingredients

150 g (1 1/2 cups) quick-cooking rolled oats

2.5 ml (1/2 tsp) ground cinnamon

2.5 ml (1/2 tsp) salt

75 g (1/2 cup) dried cranberries

70 g (1/2 cup) raisins

40 g (1/4 cup) sunflower seeds

125 ml (1/2 cup) vanilla protein-enriched plant-based yogurt

60 ml (1/4 cup) maple syrup

45 g (1/2 cup) unsweetened shredded coconut

Preparation

In a food processor, coarsely grind the oats with the cinnamon and salt until the oats are almost reduced to a powder, but some remain whole.

Add the remaining ingredients, except for the coconut, and mix until the mixture begins to clump together. Using a spatula, scrape down the sides of the bowl a few times. Let stand for 5 minutes, or until the oats have absorbed all the liquid.

Line a baking sheet with a silicone mat or parchment paper. Place the coconut in a shallow dish. Set aside.

Using a 15 ml (1 tbsp) ice cream scoop, form balls with the oat mixture and finish shaping them with slightly wet hands. Place the balls on the baking sheet.

Coat each ball with coconut, pressing gently. The energy balls will keep for 1 week in an airtight container in the refrigerator or 3 months in the freezer.