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@beginningboutique: anyone for a 3pm sweet treat? 🧁 thank you @doris.bakehouse for our goodies, they were so tasty 😋 - Myles Blue Tank - Riley Yellow Top - Carrie Jeans shop the full looks online now #foodfunchallenge #challenge #beginningboutique #trend #foodies

Beginning Boutique
Beginning Boutique
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Friday 16 October 2026 03:00:00 GMT
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karlaizy
KarlaIzy :
Good work girls 👌
2026-10-16 06:30:24
0
georgiaa.johnstonn
georgia :
Ate
2026-10-16 03:22:05
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Kataifi Galaktoboureko 🥣 Recipe Details Servings: 12–14 pieces Preparation time: 35 minutes Cooking time: 45–55 minutes Total time: Approximately 1 hour 30 minutes, plus cooling time Oven temperature: 180°C / 350°F Baking dish: Approximately 30 × 22 cm Difficulty: Intermediate 🛒 Ingredients For the kataifi pastry 500 g kataifi pastry, thawed if frozen 200 g unsalted butter, melted For the semolina custard 1 litre whole milk 150 g fine semolina 180 g granulated sugar 4 large eggs 60 g unsalted butter 1 teaspoon vanilla extract Zest of 1 lemon A pinch of salt For the lemon syrup 400 g granulated sugar 350 ml water 150 ml fresh lemon juice 1 strip of lemon peel 1 cinnamon stick, optional For serving Ground cinnamon, optional Finely chopped pistachios, optional 🧰 Equipment Large baking dish, approximately 30 × 22 cm Medium saucepan Large mixing bowl Whisk Pastry brush Sharp knife Measuring jug Clean kitchen towel 👩‍🍳 Step-by-Step Instructions 1. Prepare the kataifi pastry If the kataifi pastry is frozen, allow it to thaw completely according to the package instructions. Gently separate the strands using your fingers. Keep the pastry covered with a slightly damp, clean kitchen towel while working so it doesn't dry out. 2. Prepare the lemon syrup In a saucepan, combine the sugar, water, lemon juice, lemon peel, and cinnamon stick if using. Bring to a gentle boil over medium heat, stirring until the sugar dissolves. Reduce the heat and simmer for 5–7 minutes, until the syrup becomes slightly thickened. Remove from the heat and allow it to cool completely. Discard the lemon peel and cinnamon stick before using. 3. Make the custard Pour the milk into a saucepan and warm over medium heat until steaming but not boiling. In a separate bowl, whisk together the eggs, sugar, semolina, vanilla extract, lemon zest, and salt until smooth. Gradually pour a little of the warm milk into the egg mixture, whisking continuously to temper the eggs. Slowly pour the tempered mixture back into the saucepan with the remaining milk. 4. Cook the custard Place the saucepan over medium-low heat. Whisk continuously for 5–8 minutes, until the mixture thickens into a smooth, creamy custard. Remove from the heat and stir in the butter until melted. Transfer the custard to a bowl and cover the surface directly with baking paper or cling film to prevent a skin from forming. Allow it to cool until warm, not hot. Kitchen tip: The custard should be thick enough to hold its shape when spooned into the pastry. 5. Prepare the baking dish Preheat your oven to 180°C / 350°F conventional heat. Lightly grease the baking dish with some of the melted butter. 6. Divide the kataifi pastry Separate the kataifi into two portions. Use approximately two-thirds for the bottom layer and the remaining one-third for the top. Spread the first portion loosely over the base of the baking dish. Drizzle and brush with melted butter, making sure the strands are evenly coated. 7. Add the custard Spoon the cooled custard over the bottom layer of kataifi. Spread it gently and evenly, leaving a small border around the edges. Avoid pressing the custard too firmly into the pastry. 8. Add the top layer Spread the remaining kataifi strands over the custard. Gently tuck the edges around the sides to help enclose the filling. Drizzle the remaining melted butter over the top, brushing lightly to coat as much of the pastry as possible. 9. Bake until golden Place the dish on the middle rack of the preheated oven. Bake for 45–55 minutes, or until the kataifi pastry is deeply golden and crisp. If the top begins to brown too quickly, loosely cover it with aluminium foil for the remaining baking time. 10. Pour over the syrup Remove the dessert from the oven. While it is still hot, slowly pour the completely cooled syrup over the kataifi. Pour gradually, allowing the pastry to absorb the syrup as you go. You may not nee
Kataifi Galaktoboureko 🥣 Recipe Details Servings: 12–14 pieces Preparation time: 35 minutes Cooking time: 45–55 minutes Total time: Approximately 1 hour 30 minutes, plus cooling time Oven temperature: 180°C / 350°F Baking dish: Approximately 30 × 22 cm Difficulty: Intermediate 🛒 Ingredients For the kataifi pastry 500 g kataifi pastry, thawed if frozen 200 g unsalted butter, melted For the semolina custard 1 litre whole milk 150 g fine semolina 180 g granulated sugar 4 large eggs 60 g unsalted butter 1 teaspoon vanilla extract Zest of 1 lemon A pinch of salt For the lemon syrup 400 g granulated sugar 350 ml water 150 ml fresh lemon juice 1 strip of lemon peel 1 cinnamon stick, optional For serving Ground cinnamon, optional Finely chopped pistachios, optional 🧰 Equipment Large baking dish, approximately 30 × 22 cm Medium saucepan Large mixing bowl Whisk Pastry brush Sharp knife Measuring jug Clean kitchen towel 👩‍🍳 Step-by-Step Instructions 1. Prepare the kataifi pastry If the kataifi pastry is frozen, allow it to thaw completely according to the package instructions. Gently separate the strands using your fingers. Keep the pastry covered with a slightly damp, clean kitchen towel while working so it doesn't dry out. 2. Prepare the lemon syrup In a saucepan, combine the sugar, water, lemon juice, lemon peel, and cinnamon stick if using. Bring to a gentle boil over medium heat, stirring until the sugar dissolves. Reduce the heat and simmer for 5–7 minutes, until the syrup becomes slightly thickened. Remove from the heat and allow it to cool completely. Discard the lemon peel and cinnamon stick before using. 3. Make the custard Pour the milk into a saucepan and warm over medium heat until steaming but not boiling. In a separate bowl, whisk together the eggs, sugar, semolina, vanilla extract, lemon zest, and salt until smooth. Gradually pour a little of the warm milk into the egg mixture, whisking continuously to temper the eggs. Slowly pour the tempered mixture back into the saucepan with the remaining milk. 4. Cook the custard Place the saucepan over medium-low heat. Whisk continuously for 5–8 minutes, until the mixture thickens into a smooth, creamy custard. Remove from the heat and stir in the butter until melted. Transfer the custard to a bowl and cover the surface directly with baking paper or cling film to prevent a skin from forming. Allow it to cool until warm, not hot. Kitchen tip: The custard should be thick enough to hold its shape when spooned into the pastry. 5. Prepare the baking dish Preheat your oven to 180°C / 350°F conventional heat. Lightly grease the baking dish with some of the melted butter. 6. Divide the kataifi pastry Separate the kataifi into two portions. Use approximately two-thirds for the bottom layer and the remaining one-third for the top. Spread the first portion loosely over the base of the baking dish. Drizzle and brush with melted butter, making sure the strands are evenly coated. 7. Add the custard Spoon the cooled custard over the bottom layer of kataifi. Spread it gently and evenly, leaving a small border around the edges. Avoid pressing the custard too firmly into the pastry. 8. Add the top layer Spread the remaining kataifi strands over the custard. Gently tuck the edges around the sides to help enclose the filling. Drizzle the remaining melted butter over the top, brushing lightly to coat as much of the pastry as possible. 9. Bake until golden Place the dish on the middle rack of the preheated oven. Bake for 45–55 minutes, or until the kataifi pastry is deeply golden and crisp. If the top begins to brown too quickly, loosely cover it with aluminium foil for the remaining baking time. 10. Pour over the syrup Remove the dessert from the oven. While it is still hot, slowly pour the completely cooled syrup over the kataifi. Pour gradually, allowing the pastry to absorb the syrup as you go. You may not nee
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