MRV
Well-known member
I read baklava LOL.
MAC Early Buzz - News on Products for 2013
- Thread starter Mac-Guy
- Start date
Corally
Well-known member
I'm in!!! I love baklava.Quote:I knew I could rely on my fellow NPAs! :bouquet:Count me in.
Sign up to the cause and I'll make sure you have a lifetime supply of the stuff :supacool:
Corally
Well-known member
BuickMackane
Well-known member
Geez, lots of hungry people on Specktra today.
Here you go then..
Here you go then..
Medgal07
Well-known member
I would cross the pond to help my fellow NPA
Me too Corally. We must be hungry!!!I read baklava LOL.
Medgal07
Well-known member
That's just mean---runs down to make egg white omelet
Geez, lots of hungry people on Specktra today.
Here you go then..
BuickMackane
Well-known member
Quote:
*opens pack of biccies*
I dunno dude, that's like calorific. What about some of this?That's just mean---runs down to make egg white omelet
*opens pack of biccies*
katred
Specktra Bestie
Yes please!!!! This vampy lip addict needs another fix!
As far as an eye shadow base... Am I the only one who's had better luck with Paint Pots than "real" shadow bases? I love painterly for evening/ neutralising colour and acting as a base. Nars is lovely, but doesn't do anything to even colour. UD Primer Potion creased on me before I finished applying it.
Corally
Well-known member
For me painterly = hell. Even with primer under the pp and eyeshadow on the pp it creases like a mofo. I want Groundwork but I think it's gonna be the exact same thing. The shimmery pp's are great as bases!
Michelemu21
Well-known member
The Edward Bess one is nice but more $$ and they don't sell it in Sephora only online.
MACerette
Well-known member
I got your back!
Prettypackages
Well-known member
hehehehe.....
lilinah
Well-known member
And i imagined balalaikas, playing in the background...I read baklava LOL.
lilinah
Well-known member
I've got a recipe for an absolutely amazingly delicious baklava. It can be halved or quartered. NO cheating on the nuts, though - use all the specified varieties, unless you're allergic.
[h=3]Baqlawa min Semsem wa Fistuk
Baklava with Sesame Seeds and Pistachios[/h] Makes 50 medium or 100 small pieces
Modern, Syrian-Lebanese, adapted from:
page 16
Patisserie of the Eastern Mediterranean
by Arto Der Haroutunian
McGraw-Hill Book Company, 1989
ISBN 0-07-026665-4
BAQLAWA:
You will have to lift up your balaclavas to eat it...
[h=3]Baqlawa min Semsem wa Fistuk
Baklava with Sesame Seeds and Pistachios[/h] Makes 50 medium or 100 small pieces
Modern, Syrian-Lebanese, adapted from:
page 16
Patisserie of the Eastern Mediterranean
by Arto Der Haroutunian
McGraw-Hill Book Company, 1989
ISBN 0-07-026665-4
MAKE SYRUP:
SYRUP:3-1/2 c. sugar
3 cups water
juice of 3 lemons
2 Tb. rose water
2 Tb. orange flower water
ASSEMBLE BAQLAWA:3 cups water
juice of 3 lemons
2 Tb. rose water
2 Tb. orange flower water
small amount of butter to grease pans
2 lb. phyllo
3 Tb. butter
2/3 cup sesame seeds
1/3 cup raisins, soaked about 15 min. in warm water
3 cups coarsely chopped nuts
2 lb. phyllo
3 Tb. butter
2/3 cup sesame seeds
1/3 cup raisins, soaked about 15 min. in warm water
3 cups coarsely chopped nuts
about 1/2 lb. each almonds, walnuts, hazelnuts
1 tsp. powdered cinnamon
1/2 tsp. grated nutmeg
2 cups melted butter
2 cups shelled pistachio nutmeats, chopped
1 tsp. powdered cinnamon
1/2 tsp. grated nutmeg
2 cups melted butter
2 cups shelled pistachio nutmeats, chopped
- Put sugar in water with lemon juice on medium fire. Raise heat and bring to boil, stirring.
- Lower heat and simmer 10 min, until it coats the spoon.
- Remove from heat, stir in flower waters, and let cool.
BAQLAWA:
- Preheat oven to 350°Fahrenheit.
- Grease two 12 X 8 X 2 pans with a little butter.
- Place phyllo sheets on a large plate, open them out halfway, cover top with waxed paper, then a damp towel.
- In 3 Tb. butter, fry sesame seeds until golden, stirring constantly.
- Remove sesame seeds from heat and stir in raisins, chopped mixed nuts, cinnamon, and nutmeg.
- Put one sheet of phyllo in pan, cut in half.
- With a wide pastry brush, spread with about 1 tsp. butter. Continue adding half sheets, buttering every second sheet, until there are 6 to 8 half sheets stacked in the pan.
- Scatter half of nut-raisin mixture evenly over the pastry.
- Repeat with another 6-8 sheets of phyllo and butter, then sprinkle with the remaining nuts-and-raisins.
- Top with another 6-8 sheets of phyllo, buttering every second sheet. Butter top. Pour any remaining butter over all.
- Carefully cut into pieces (about 1-3/4" for small) without crushing. Be sure to cut through to the bottom of the pan.
- Sprinkle all over with chopped pistachios
- Bake at 350°Fahrenheit for 30 min.
- Lower heat to 300 and bake an additional hour - check occasionally to make sure it doesn't burn.
- Remove from oven and let cool about 15 min.
- Pour cold syrup evenly over all.
- Let cool completely.
- Loosen all pieces with a sharp knife, and transfer very carefully on serving dishes.
You will have to lift up your balaclavas to eat it...
I've never made baklava before, is it easy?
MACina
Well-known member
Me neither....I am soooooooooo excited
Ya'll are killing me with the baklava. I'm dieting!
Can't wait for news on the fall collections. I really hope they'll be easy on my wallet this year.
iATEaSEAmonster
Well-known member
I'm really holding out on a deep red and some nice plums for lipstick. I would love if they had a lipglass that was brown with green or blue shimmer.Ya'll are killing me with the baklava. I'm dieting!
Can't wait for news on the fall collections. I really hope they'll be easy on my wallet this year.
I'd also really like a collection with a lot of gold accents, such as the fluidline we know that's coming out.
smokeyrose
Well-known member
Another pic of the new brushes, from http://web.stagram.com/n/mirokhairallah (Mariam Khairallah's instagram)
