About Maya Oryan

Food Stylist, Food Blogger and Recipe Developer

Mulberry Jam and Scones

SconesMulberries-MayaOryan

When we were young we used to go camping at an elevation of 1,550 meters (5,090 ft) in Faqra, Lebanon. Two things I still remember from that splendid location; playing around the ruins of the Great Temple of Faqra, where the earliest civilizations worshiped their God. And a bountiful Mulberry tree that got me in trouble with mom every time I lay my hands on (and return home with purple fingers and stained clothes). I was nut for those sweet little berries and it was well worth every garment my mom ditched;-)

As messy as it may get, I still impatiently wait for my share of mulberries that my mom-in-law sends us seasonally. Mulberries have high levels of protein and iron and help loosing weight by blocking sugar. We all don’t mind that last point, no! The second batch I received was almost overripe so I found a good use of them; squeezed some to make syrup “sharab toot” and preserved the rest as jam.

While the mulberries were boiling to make jam, I thought to myself having this under my belt now, it sure tastes better with rich, flaky, soft scones. Sitôt dit sitôt fait, and the scones were baking in the oven.

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… later when mulberry jam was served with scones, I should probably had someone hiding the plate from me because it was kind of hard to stop eating!

And this how I make it:

Mulberry Jam

Ingredients

  • 1kg fresh ripe mulberries
  • 750g sugar
  • 2 tsp lemon juice

Preparation

  1. Pull all the stems of the fruits and put them into a large saucepan.
  2. Heat it over medium heat and crush the berries to squish out the juice.
  3. Bring it to a boil then add the sugar and lemon juice.
  4. Reduce the heat and stir the mixture until the sugar dissolves.
  5. Bring it back up to the boil for a few minutes and then bottle and seal the jam.

Scones Recipe

Preparation Time: 10 minutes – Cooking Time: 15 minutes 

Ingredients

  • 3 cups / 350g self-raising flour
  • 3 tbsp sugar
  • ¾ cup / 85g butter, diced
  • 1 tsp vanilla
  • 1 egg beaten
  • ¾ cup / 175 ml milk
  • 50g sultanas
  • Self-raising flour for dusting

Preparation

  1. Preheat oven to 220°C. Mix the self-raising flour, sugar and the butter into a large bowl; rub in butter using your fingers until mixture resembles breadcrumbs.
  2. Whisk together the egg, the milk and the vanilla; reserve 2 teaspoons for glazing.
  3. Add the sultanas and the egg mixture to the flour kneading gently to a dough.
  4. Press dough out on a floured surface to 2cm thickness and cut out the scones out with a round 6cm cutter.
  5.  Glaze with the beaten egg and place the scones 2 cm apart on a baking tray into the oven for 10-12mn.
  6. Let it cool on a wire rack while covered with a clean tea towel for a soft scone result.

These are best served slightly warm and homemade mulberry jam.

Chocolate Fudge Brownies

Brownie-MayaOryan

I asked my friend what do you love the most about your diet? And the answer came: The Cheating Day!

I love her thinking;-)

Open candy bar, ice cream, chocolate, caramel, jelly beans, … They are all fair game! Whatever you’re craving for; pizza, cheeseburger, doughnut… No food is off limits. It’s the day you honor your body’s food wishes and stop counting calories. Isn’t that a genius plan!

A well-justified treat for being such a saint all week and sticking to your diet, so what can be better excuse to dig intuitively in my decadent, fudgy, naughty brownie cake. They taste as great as they sound, they are so addictive, am sure you’ll want to make a second batch before the first is finished.

I agree with you that there must be some law to stops bloggers from uploading tempting pictures of sweets and have mercy on those who are dieting, but this is why cheating meals are designed for, no?

Come on, give your body a break those brownies have never looked so appetizing!

Chocolate Fudge Brownies

Ingredients

  • 150g unsalted butter, melted
  • 150g dark chocolate, chopped
  • 100g milk chocolate, chopped
  • 1 ¼ cup sugar
  • 3 eggs, lightly beaten
  • 1 tbsp orange zest
  • 1 cup all-purpose flour, sifted
  • 100g dark chocolate, broken into pieces (or chocolate nuggets)
  • 1 tbsp milk
  • ½ cup walnut (optional)

Preparation

  1. Preheat oven to 180°C. Grease 9×9 inch square pan.
  2. Melt chocolate in a medium saucepan over low heat and combine to butter. Cool 10 minutes.
  3. Stir in sugar, egg, zest, flour, chocolate pieces and milk.
  4. Spread mixture into pan and decorate with walnuts. Bake 25-30mn. Cover pan with foil bake for further 20 minutes. If the brownie wobbles in the middle, put back in the oven and bake for another 5 minutes or until the top has a shiny crust and sides are beginning to come away from the pan.
  5. Dust brownies with sifted cocoa powder if desired and cut into squares.

Mukimame, Peas and Two Beans Salad

MayaOryan-PeasMukimameSaladIt’s really sad to see august, my favourite month of the year, ending and kiss the summer good bye.

My family and I spent amazing time this summer, we had my brother visiting from Canada with his family, my parents celebrated their 50 Gold Anniversary, our holiday trip included this year Germany, France, Luxembourg, Belgium and The Netherlands and work was bountiful :)

Many bloggers keep a journal of their vacation and I really envy them for that as I never found the time to write; I was out day and night partying till 3am every day. The Nightlife in Lebanon is one of a kind. At night, when kids go to bed, my husband and I sneak out to ride the bike and join friends. Whether it was clubbing, dining, camping,… we did it all. I love winter for The Christmas season but after that it’s just a countdown to summer.

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While in Strasbourg this year I tried many specialties, but what grabbed my attention (and taste buds) was a salad that has nothing to do with the Alsatian food.

We had some of that chunky salad and then the next day we came back for more. I tried to guess the ingredients and this is my own version. Enjoy!

 

 Ingredients:

  • 1 cup red beans, cooked
  • 1 cup white beans, cooked
  • 1 cup green peas, cooked
  • 1 cup mukimame, cooked
  • 1/2 cup feta cheese, diced
  • 3 tbsp pine nuts, toasted

Dressing:

  • 1/4 cup olive oil
  • 1/4 cup fresh lemon juice
  • 1 tablespoon mustard
  • Salt and freshly ground black pepper, to taste

Preparation

In a bowl, combine red beans, white beans, peas, mukimame, feta, bell pepper and pine nuts. Whisk together all the dressing ingredients and drizzle over the salad. Stir gently until all ingredients are well coated.

 

 

Chocolate Caramel Cheesecake

ChocolateCaramelCheeseCake

We had guests over few drinks last evening and the main topic of the conversation was my husband’s Harley Davidson collection. The same Vroomvroom talk went on and on until it was time for dessert… and all of a sudden the Vroom tone changed to Mmmmm Mmmmm Mmmmm.; My super hero Chocolate Caramel Cheesecake was served and made its way triumphantly to everybody’s thinking to change the subject from biking to baking.

I sat on my throne watching the last slice disappearing, and thinking I can’t be any happier!

This super easy “No Bake” cheesecake recipe is delicious to the eyes and to the taste buds as well. It is fabulous for parties or events. I hope you will try it and bedazzle your guests the way I did.

Chocolate Caramel Cheesecake

 Ingredients

  • 1 cup graham biscuits, ground
  • ½ cup butter, melted
  • 1 tbsp brown sugar
  • 2 cups cream cheese (like Philadelphia)
  • 1 cup chocolate spread (like Nutella)
  • 6 tbsp icing sugar
  • ½ cup whipping cream
  • ½ cup milk
  • 2 tbsp caramel sauce
  • Chocolate sprinkles or chocolate chunks

Preparation

  1. Mix the biscuits, the butter and sugar until you have a moist sandy mixture. Press into a 20cm round cake and refrigerate.
  2. Beat together 1 cup of the cream cheese, chocolate spread and 3 tablespoons of the icing sugar until well combined.
  3. Top the biscuit base with the cheese mixture and place in the fridge to chill for 1 hour.
  4. Beat together the rest of the cream cheese, the whipping cream, and the milk until smooth. Add the rest of the icing sugar and the caramel sauce and continue beating until combined.
  5. Top the chocolate layer with the caramel cheese mixture and place in the fridge to chill for 2 hours.
  6. Decorate with chocolate sprinkles or chocolate chunks and serve chilled.

Passion Fruit Lemonade

LemonadePassionFruit-BlogWhen I was living in Dubai, I never ran out of passion fruit. It used to be available all year round and at a very reasonable price. During the decade I lived in the UAE, I tried passion fruits in baking, in desserts, in juices, in smoothies and it has quickly became one of my favorite exotic fruits.

Until I moved to Lebanon, I never found nice, purple, juicy passion fruits, and if I do find in the imported fruits section, it will not be for less than 25$/per kilo!! Yesterday I got lucky with some local, organic passion fruits, smelling like heaven. Finally we started to grow them locally and the price dropped to 2$/per kilo.

I hurried home to make my most refreshing passion fruit lemonade recipe. Summer is here and it’s very hot! Freshly squeezed lemon juice and passion fruit pulp, came to my rescue in this hot climate, tasting like an exotic vacation in a martini glass.

For a lazy version, buy fresh lemonade and scoop out pulp of passion fruits inside your glass. I’m sure this soon will become a hit at your parties. Smile and cheers!

Ingredients

  • 1½ cup fresh lemon juice (2 to 4 lemons)
  •  3 cups cold water
  •  ½ cup sugar
  • 6 passion fruits, cut in two

Preparation

In a jug, combine water and lemon juice and stir in sugar until dissolved. Scoop out pulp of the passion fruits with a teaspoon and stir it in. Add ice cubes if desired and serve.

Figs and Brie Cheese Quiche

 

Picture taken by my talented daughter Kaia:)

Picture taken by my talented daughter Kaia:)

One of my clients sent me a pack full of pastries; shortcrust ready rolled, puff cases, filo sheets, … asking me to give him my feedback about the quality of the product.

So I spent the week, eating tarts, quiches and samosas! Not that I’m complaining. I guess you should know by now that my love for baking is unconditional.

Ready rolled pie pastries are one of my much-loved ingredients, especially after a long day at work. I often line my pie dish, flute edges and then open the fridge and think about the filling. Recipes with shortcrust pastries are versatile and trouble-free. I don’t think it is said easy as pie for nothing;-)

I wanted to break away from routine ingredients so I started with a pesto rosso spread, topped it with some blue cheese, slices of brie, sprigs of thyme, and dried figs. The outcome was a hit through! I served it for some friends visiting in the evening and as soon as I saw their heads nodding I knew I had the green light to share the recipe with you all.

KaiaOnSet-LR

Ingredients

  • 1 Pack of Shortcrust Pastry or “Pâte Brisée”
  • 2 tbsp pesto rosso
  • 2 tbsp blue cheese, crumbled
  • 150g Brie cheese, sliced
  • ¼ cup fresh thyme leaves
  • 5 dried figs, sliced
  • 5 eggs
  • ½ cup low-fat milk
  • Salt and Pepper, to taste
  • Maple syrup to drizzle

Preparation

  1. Pre-heat oven to 180°C.
  2. Roll out dough on floured surface. Transfer to pie dish. Trim and flute the sides. Pierce crust all over with fork.
  3. Start by spreading the pesto on the crust.
  4. Distribute the blue cheese and decorate crust with slices of brie in a fan shape.
  5. Add thyme and figs.
  6. Beat eggs well. Add milk, pepper and salt. Pour over the filling and place pie dish on the middle oven rack.
  7. After 20mn, drizzle with maple syrup and place it back in the oven for another 10 to 15mn.
  8. Transfer tart to rack; cool 5 minutes.

Easter Cookies – Kaak al Eid or Kaakét Tetta Rose

Kaaket Tetta RoseWe all have at least one favorite gran’s recipe. Some have passed to us directly and others thru our parents. One of my favorite nana’s recipe, is her Easter cookies.

I can’t think of my Tetta without remembering her jokes and joyous laughs. She passed away 16 years ago and I still remember the way she asks, as soon as she sees me, Shou Eikhir nikteh? What is the last joke? My grandma was a very educated person, she moved to Ashrafieh (in Beirut) when she was very young. Mother to 4 children she always found time to make crosswords and read car magazines (yes cars!). I’m sure if “internet” was even a word at that time she would have been the first of her generation to download whatsap and write quotes that starts with KEEP CALM. She was outgoing and loved life and everybody I know enjoyed her stories and never ending list of proverbs.

Back to her secret recipe and the smell that wakens loads of memories and brings warmth to my heart, I’m honestly very appreciative to my sister who sourced the recipe out and shared it with me on a piece of paper, Xeroxed from the original copy which, is written in Arabic by Tetta Rose herself.

Since it’s my blog’s third anniversary, I couldn’t think of a better way to celebrate!!

Luscious cookies, boasting a full array of flavor and texture, they are moist and rich transporting you to a-melt-in-your-mouth bliss.

Those cookies are traditionally treated to special holidays like Easter or in my modern word they are treated for special events like a 3-years-of-blogging celebration. I’m so proud that I made it till here!

The original recipe uses ghee, but please feel free to substitute it with butter while keeping the quantity same. Am sure this recipe will be a hit through, especially among the members of my family, their eyes will widened as soon as they read the title.

I wish for Lebanese to keep this tradition alive and will continue to make kaak for Eid.

Ingredients

  • 3 cups all-purpose flour
  • 3 cups coarse semolina (Ferkha)
  • 300g/1 ½ stick butter (or ghee), melted
  • 1 cup milk
  • 1 cup sugar
  • 1 tbsp “Mahlab” (found at Middle Eastern spice shops)
  • ½ tsp instant yeast

Preparation

  1. Mix coarse semolina and flour together.
  2. Add yeast and melted butter and rub with your hands until well combined.
  3. Add sugar to milk and whisk until dissolves. Add mahlab and whisk again.
  4. Gradually pour milk, kneading the dough gently with hands. Place the dough in a large bowl and cover with a wet kitchen towel. Let it sit for 1 hour at room temperature.
  5. Divide dough into 2 balls. On a lightly floured surface, roll out each ball to an approximate thickness of 1/4 inch (6 mm). Dip cookie cutter in flour before cutting out shapes and transfer to baking sheets.
  6. Bake cookies 10 to 12 minutes (depending on size) or until edges are firm and cookies are dry to the touch. Do not let cookies color.

Cool on sheets 1 minute; transfer to a wire rack to cool completely.