Might be choking for some people, but I don’t drink coffee. No black coffee, Turkish coffee, Espresso, Cappuccino, NOTHING!

But I do drink a lot of healthy juices. It’s an excellent way to get my daily serving of fruits and vegetables. I almost juice vegetables every day and keep the juice fruits as a treat (because without the fibers fruit juices are high in sugar).

A green juice is part of many detox diet and can cleanse your digestive system. Vegetables are easy to digest. This juice is a valuable factor in helping your body so energetic.

When we eat, our energy is focused on our digestive system to break down the food in our stomach. When we are not digesting our energy is doing other jobs like trying to heal and rejuvenate our body. No one wants an exhausted body all day long. It’s good to give your body a break and feed him light snacks:)

Green juices are really yummy and easy to prepare. I read somewhere Green Juice Recipes for Beginners. Well how difficult it can be to throw few pieces of vegetables in the chute of your juicer!!

You can make any combination you like. Peas, pepper, kale, cabbage, lettuce, carrot, beetroot, celery, fennel, …

All green plants have Vitamins A and C, which are important co-factors for calcium absorption. Vegetables contain many nutrients and among my favorites, are:

Cucumbers: Mildly diuretic. Great source of B vitamins and can lower blood cholesterol.

Spinach: Oxalic acid contents of leaves hinders absorption of iron and calcium. Contains large amounts of antioxidants and beta-carotene. High in folate.

Broccoli: High in fibre, antioxidant vitamins beta-carotene and C, which help against heart disease. Its phytochemicals have important properties, especially against cancer.

Parsley: High source of antioxidants, folic acid, Vitamins A and C, which help control blood-cholesterol, prevents constipation, protects the human body from free radicals mediated injury and from cancers.

Ginger: A well-known anti-nausea remedy; ideal for travel and morning sickness. Also stimulates circulation and aids digestion.

To make my juice sweeter I sometimes add an apple, and here is one of my favorite combinations.

• 2 Lebanese cucumbers
• 2 cups of fresh spinach
• 1 green apple, peeled
• A handful of parsley (optional)
• 1 thumb size piece of ginger, peeled
• ½ lime

Put all ingredients through your juicer. Spice it up with ginger and squeeze lime into juice, if desired. Have straight away and enjoy.

Hummus b-lahme

I’m traveling again this weekend and was trying all this week to finish everything in my fridge before going.

I have Hummus leftover, it’s a shame to throw it, no? I decided to fry some meat and pine nuts, and this fabulous recipe is the result.

Hummus is a very Lebanese appetizer -we even have a news website called hummus nation- known for being a healthy meal especially for vegetarians around the world. I haven’t met one vegetarian from anywhere in the world who hasn’t heard about Hummus. They might not heard about Lebanon, but they sure know Hummus hehe;-)

I wonder who had this idea to top the Hummus with meat!

Might be a disappointing story for vegetarians, but for meat lovers out there, I promise this combination is a delish! Eat it with pita bread and remember to open your eyes☺

Ingredients

To make the hummus

• 2 x 410g cans chickpeas (a.k.a Hummus or Garbanzo Beans), drained
• 5tbsp Tahina (sesame paste)
• 4tbsp lemon juice
• 2 garlic cloves, crushed
• 1tsp salt
• 4tbsp extra virgin olive oil, plus more to drizzle
• 1tsp sumac (optional)

To make the topping

• 1tbsp butter or cooking oil
• 1 onion, finely chopped
• 3tbsp pine nuts
• 200g ground beef or cut in small pieces
• 1 tsp 7 spices (if not available, use cinnamon and black pepper)
• Salt, to taste
• 1 tbsp pomegranate molasses (optional)

Preparation

1.In a food processor, put the drained chickpeas with the rest of the ingredients (Tahina, lemon juice, garlic, salt and olive oil) and blend until you get a smooth paste. This is now Hummus.

2.To make the topping; melt butter in a frying pan and sauté the onion, add the pine nuts and fry for 2mn. Add the meat and cook for 10mn or until they are well done. Sprinkle with black pepper, cinnamon and salt. Add the molasses and stir until well combined.

3. Top the Hummus with meat, drizzle with more olive oil if desired and garnish with parsley. Serve with Lebanese (or pita) bread.

It’s two years now since I posted my first post on this blog!

Two years and some hundreds of followers later! Two years and I’m still enjoying blogging more every day. I have no plans to stop now it’s just the beginning! ♥

Through blogging, I became a much more skilled and knowledgeable cook. I learnt about various food cultures and inspirational eating habits. I’ve come to know, virtually and in reality, many other amazing bloggers. And I have been part of wonderful food events.

Thank you all for your LIKES and SHARES and COMMENTS. And mostly thank you for keeping coming back you’ve been a great support to me.

Can’t wait to eat a piece of the cake, it’s one of my favorite chocolate cakes recipes.

Devil’s Food Cake Devil’s Food Cake 

Ingredients

Serves 10 to 12

• 300g / 3 sticks unsalted butter
• 2 cups sugar
• 4 eggs, at room temperature
• 1tsp vanilla extract
• 3 cups all-purpose flour
• 1 ¼ tsp Salt
• 1tsp Baking Powder
• 1tsp Baking Soda
• ¾ cup unsweetened cocoa powder
• 1 ¼ cup hot water
• 1 cup buttermilk or sour cream, at room temperature

For the Frosting

• 200g / 2 sticks unsalted butter, room temperature
• ½ cup icing sugar
• ¼ tsp salt
• 6tbsp unsweetened cocoa powder
• 6tbsp hot water
• 300g semisweet chocolate, melted and cooled

Preparation

1. Preheat oven to 180 degrees Celsius / 350 degrees Fahrenheit. Butter and flour two 9-inch round cake pans.

2. Sift together the cake flour, baking powder, baking soda and salt into a medium bowl; set aside. In a small bowl, whisk together cocoa powder and hot water.

3. In a large bowl, using a hand mixer or stand mixer, beat butter and sugar together until light and fluffy, about three minutes.  Beat in eggs, one at a time, then beat in vanilla and cocoa powder mixture, scraping down the bowl with a spatula as you go.  Add one third of the flour mixture to the butter mixture, beat well, then beat in half of the buttermilk. Beat in another third of flour mixture, then second half of buttermilk. End with the last third of the flour mixture, beat until well combined, making sure to scrape down the bowl with a spatula.

4. Divide batter evenly between the cake pans and place them in the preheated oven. Bake for 25-30 minutes. Check early, cake is done when a toothpick inserted in the center comes out clean.

5. Cool the cakes in their pans on a wire rack for 10 minutes. Remove the cakes from the pan, and allow to cool completely before frosting.

Chocolate Frosting

1.Whisk together cocoa powder and hot water until smooth.

2. With an electric mixer, beat butter, sugar and salt on medium-high speed.

3. Reduce heat and slowly add melted chocolate and cocoa powder mixture. Mix until well combined.

There’s no way you lived in Lebanon and haven’t got fond memories of at least one of these iconic food brands!

Some of them got a makeover, changed their name, but most of them are still on the rise and refuse to die out.

By chance, I went to the grocer last day where I spotted the famous green and red box of Lucky biscuits, or is it 555? I call it “Biscuit Gandour” and I consume it exclusively with Turkish Delight. However, I bought one box of biscuits and one box of Turkish Delight!

As soon as I reached home, I proudly displayed my little treasure on the dining table where everyone can notice it. AND EVERYONE DID NOTICE IT☺ And everyone tucked into the biscuits and the delights, or should I say into the feast of reminiscences?

Somehow, “Biscuit and Raha” (Biscuits and Turkish Delights) not only triggers happy memories but is still considered as an enjoyable and tasty treat. I introduced it to my daughters Kaia and Axel and watched them munching their share with indulgence and joy.

I know for sure, that many of you are still loyal to nostalgic food where simple treats like “Biscuit w Ra7a”, sounded like a real feast. I can feel your taste buds drawn to the past; to some of your favorite old-fashioned food, you no longer eat. I don’t know how many hearts belong to vintage food, but I know my heart does!☺

Who among us has never stopped in front of a street vendor mouth-watering over fresh oranges, roasted chestnuts, fluffy cotton candy, and the list is endless!

I love the way in Lebanon, street food merchants display their goods. When a fruit or a vegetable is in season, here they are, conveniently scattered everywhere, making sure you bump into one of them before you reach home. No matter what direction you’re driving in! And the best part about it, Sweet Heaven, you don’t have to leave your vehicle; Free Car Delivery!

I think best sellers in Lebanon are fresh fava beans (a.k.a. broad beans)!

Fresh peas, Greengage plums (janerik), loquat (akidinye), are quite popular as well, and very dear to every Lebanese’s heart:)

As for me I felt for strawberries yesterday. Small, aromatic and intensely sweet! The smaller ones are more tasteful than the large ones. I let my nose be my guide and look for fragrance rather than color. A sweet aroma is the best indication of good flavor. And at this really affordable price, why not buy a large quantity to make some jam that kids can enjoy and mommy can show off with her super easy recipe without using a pectin;-)

Ingredients

• 1 kg fresh strawberries, hulled
• 600g / 2½ cup brown sugar
• 2 tbsp lemon juice

Preparation

Place the hulled strawberries in a big salad bowl and cover with sugar. Let it rest for 10 hours, preferably in the fridge if the weather is hot.

In a heavy based saucepan transfer the syrup without the strawberries and bring to boil for 10mn on a low flame.

Add the strawberries and the lemon juice and cook for about 25mn or until a small amount of the juice gels on a chilled plate.

Pour carefully in jars and keep refrigerated. Consume within a month.

Yield: 3 to 4 jars, 370g each

Tip: If desired, one extra cup of sugar can be added to increase the quantity and sweeten the flavor.

When you go to a restaurant what would you ask for more than a great food, nice atmosphere, big and lit space and a good service?

Well the Hangout restaurant has it all!!

The Hangout opened in December 2012 and since, it has made an indelible mark on Gemmayzé dining scene.

When I got an invitation to visit the restaurant for lunch along with other food bloggers, I surely replied: Hell Yes!

At my arrival I was welcomed by one of the owners Selim Heleiwa. Listening to him describing the restaurant brings many fond memories about our childhood. The place is an old Lebanese house from the late nineteenth century, beautifully restored, spacious and friendly. I certainly admired the little collection of cooking books on display.

To kick off we were presented with some Salmon Tartar, Fried Mushrooms with Halloum, Sahen el Teta (goat labneh, home made butter and organic pickles), fresh bread and a Goat Cheese salad. The cheese balls have an apricot fruity taste served with a slice of bread, iceberg, olives and sundried tomatoes. The dressing is so yummy that I ate all and will definitely order this one again!!

The Hangout cellar holds around 2000 bottles of wine with the finest Lebanese vintages as well as wines from around the world.

I had a glass of wine from Selim’s recommendation for this week Château Khoury Rosé de Rêve 2011.

I spent an epic two-hours at The Hangout, tasting and enjoying an array of delicious food. Everybody around was sharing the same experience and expressing how much the Gourmet Burger, the Côte de Boeuf and the Beef Stroganoff are delicious and flavorful.

I was offered a fresh mango juice with a hint of cardamom flavor I don’t know if this was on the menu, but I will sure ask for it upon my next visit along with the best Pain Perdu in town.

Everything on the menu was so creative and no wonder the restaurant is increasingly growing in fame so fast.

… in short, The Hangout is a breath of fresh air and just the kind of restaurant we’ve been waiting for.

The Salad Bar!

As the weather gets colder around here, more hearty meals and soups have been dispatched from my kitchen.

Last week was really cold, temperature dropped to 5°C, schools were off because of the storm. We had many “Raclette” nights and casual dinners with friends and neighbors. After all who wants to be out in that rainy weather!

We simply enjoyed the laid-back inside with the fireplace on to warm up the atmosphere.

One of my favorite quick-fix meals is Orange Marinated Salmon. It comes together really quickly! It’s entirely stress-free and enormous success. Don’t you love that?

Serve it with Basmati rice, baked potatoes or Fettucine. This dish is a glam!

4 Servings

Ingredients

• 4 salmon fillet (around 200g each piece)

• 1/4 cup runny honey
• 1 cup orange juice
• 2 tbsp light soy sauce
• 2 tbsp olive oil
• 1 tbsp red wine vinegar
• 1 tsp dried rosemary
• Sea salt and black pepper, to taste

Preparation

1. In a shallow pan, place fish as one layer and sprinkle with salt and pepper rubbing both sides of each fillet. Combine the rest of the ingredients and drizzle over the salmon to coat well all pieces. Refrigerate for 1 hour.
2. Drain marinade. Lightly grease a baking dish with cooking spray and bake uncovered at 180°C or 350°F for 15mn to 20mn or until fish flakes easily with a fork.
3. Serve with Basmati rice.

Note: If desired, reduce 1 cup of the marinade over low-medium heat until it thickens and serve it as a sauce. 

I got the chance to be on national TV several times. The highlight of my appearances was as a judge on TOP CHEF – Middle East season 2.

I gained more than a thousand fans on my Facebook page and hundreds of followers on my blog. This month I was nominated  for 3 blog awards.

1-The Super Sweet Blogging Award by http://carlasueeatsweet.wordpress.com/

2- The Liebster Award by http://jeleff2014.wordpress.com/about/

3- The Very Inspiring Blogger Award by http://cupcaketravels.wordpress.com/

For each nomination I have to answer few questions, I promise to do it next week. I just wanted to write a quick post before the year ends (in exactly 4 hours) and run to my guests who are waiting for me, at my house, in front of the fire place.

I’ve experienced great pleasure and success with blogging this year and expanded my clients list and worked on new amazing brands. To name a few Zaatar w Zeit, Al Wadi Al Akhdar, Pain D’Or, Knorr, Maggi, and many more.

I worked as a food stylist on more than a cooking show and have plans to be part of more than a cooking show next year. I’m so excited for the upcoming year!!

I wish you all and your families  a very happy new year and a lot of delicious food:) May God grant all your wishes.

With love / Maya

January 14, 2013: My daughter is back to school and I’m ready to start the year with a whirl of energy and a long to do list.

Top on my list is to thank, one more time, all my fellow bloggers for their nominations. It took me a while to write this email and I’m honestly not sure if I have met all the rules. I don’t think I need another stress in my life, please ignore any deviations to the rules I make:)

I start with Carla Sue from Eat Sweet by Carla Sue and the Super Sweet Blogging Award, for that I think I have to answer 5 questions and nominate 5 bloggers.

1. Cookies or Cake?  Cake (no frosting, icing or whatsoever).

2. Chocolate or Vanilla? Chocolate (proudly).

3. Favourite sweet treat? Chocolate.

4. When do you crave sweet things the most?  In the afternoon.

5. If you had a sweet nickname, what would it be? It’s easier to give others a sweet name. I don’t know what would I be! Brownie? Caramel?

Lucky bloggers are:

1. Cook Book of Trial and Error – http://cookingrookie.blogspot.com/
2. Petit4chocolatier - http://petit4chocolatier.wordpress.com/
3. Life is a moment – http://2dois2be.com/
4. Profiteroles & Ponytails – http://profiterolesandponytails.wordpress.com/
5. Karista’s kitchen – http://karistaskitchen.com

I would like to thank again Jillian for his Liebster Award nomination and nominate another 5 friendly blogs.

1. Farmgirl school - http://farmgirlschool.wordpress.com/
2. Tonette Joyce Food Friends Family- http://tonettejoycefoodfriendsfamily.wordpress.com/
3. Cat Chat – http://opcatchat.blogspot.com/
4. Bucket List Publications - http://lesleycarter.wordpress.com/
5. 5-Danielle Khairallah Sarcasmaniac – http://daniekh.wordpress.com/

For my last nomination for the Very Inspiring Blogger Award I am bound to link back to the blog that nominated me http://cupcaketravels.wordpress.com/, I’m not sure if for that I have to nominate anyone too:)

Cheers!

This version of panna cotta is honestly the easiest ever. It doesn’t take long in the fridge before it’s ready to be served. It never goes wrong, especially when you use the full fat milk and the full fat heavy cream;-) I make it in small cups to reduce the amount of calories, well it’s applicable only if you resist a second serving, but can you?

If you don’t want to buy your caramel you can make your own, but this recipe is meant to be prepared, when you don’t feel like spending long hours in the kitchen and still want to get some credits at the end of lunch or dinner. Delicious!

Am sure you’ll like the results, especially with the addition of the Daim nuggets.

Ingredients

Panna Cotta

• 1 ½ tsp unflavored gelatin
• 2 tbsp cold water
• 1 cup heavy cream
• 1 cup whole milk
• 1/2 cup sugar
• 1 tsp vanilla extract
• 1 cup sour cream

For topping

• HERSHEY’S Caramel Syrup, to taste
• DAIM chocolate nuggets, to decorate

Preparation

1. Sprinkle the powdered gelatin over the cold water and let soak for 5-10 minutes until soft.
2. Pour the cream and the milk in the saucepan and heat until warm. Stir in the sugar and vanilla until dissolved.
3. Remove from heat and stir in the soaked gelatine and sour cream until smooth.
4.  Pour into serving glasses (only half of 3/4 way) and refrigerate until firm. The time depends on the size of the glass, but be sure not to take it out too early.
5. When the Panna Cotta has firmed, squeeze a layer of Hershey’s caramel syrup over each treat and decorate with Daim chocolate nuggets. Serve immediately or let set up in refrigerator.

The secret to a juicy and flavored turkey is to be cooked on same day. It’s not complicated at all. It just takes time in the oven. It’s an easy recipe and is always a hero dish for main events like Christmas.

I like to use a lot of fruits in my recipe to flavor the turkey; it blends nicely with sautéed peas, carrots and sweet potatoes. Delicious!

If you buy a frozen bird, allow at least 24 hours to thaw. And when you take it out from the oven, remember to let it stand for about 30 minutes before carving.

Happy holidays to all!

Ingredients

• 1 (5 to 6kgs) turkey
• 1 orange, cut into wedges
• 1 lemon, cut into wedges
• 1 apple, cut into wedges
• 6 dried apricots, chopped
• 1/4 cup dried sultanas or cranberries
• 2 sticks of cinnamon
• 3 bay leaves
• 1 tbs olive oil
• 1 onion, sliced
• 2 carrots chopped
• 1/2 cup of parsley
• 3 fresh rosemary sprigs
• 1 tbsp dried oregano
• 1 cup of white wine
• 1/2 stick (50g) unsalted butter, melted
• 1 tsp Dijon mustard
• Salt and pepper
• 1 oven bag size Large
• 1 tbsp all-purpose flour

Directions

1. In a small saucepan over medium heat stir 1 tablespoon of olive oil, the cinnamon, the bay leaves, the onion, the carrots and the parsley, until the onion is cooked and the carrots are tender. Discard cinnamon and bay leaves and set aside.
2. Preheat oven to 200 degrees C.
3. To make the turkey: Start with discarding neck and giblets. Rinse the turkey with the wine (or apple juice) over the sink. Don’t rinse with water.
4. Mix the oregano, salt and pepper to the butter. Rub the butter mixture all over the turkey and between the turkey breast meat and skin.
5. Put one tablespoon of flour in the oven bag and divide the remaining ingredients (orange, lemon and apple wedges, apricots, sultanas, rosemary and onion mixture) to place some in the main turkey cavity and some in the oven bag.
6. Tie the legs together to hold the shape of the turkey. Put the turkey inside the bag and seal in. Place the turkey inside a roasting pan and position the pan on the lowest rack in the oven. Put 3 cups of water in the pan.
7. Roast the turkey for 40 minutes. Reduce the oven temperature to 175 degrees C. And then cook again for about 2^1/2 hours or according to the weight of the turkey and the manufacturer’s instructions. Remove from oven. Take off the turkey of the bag and return it to the pan. KEEP THE LIQUID TO MAKE THE GRAVY.
8. Pour 1 more cup of water into the pan. Continue roasting the turkey about 1 hour longer or until a meat thermometer inserted into the thickest part of the thigh registers 75 degrees C to 80 degrees C or until the juices run clear when the thickest part of the thigh is pierced with a skewer.
9.  Transfer the turkey to a platter and tent with foil. Let stand 30 minutes while preparing the gravy.
10. To make the gravy: Strain the turkey pan juices from the roasting pan through a sieve and into a 4-cup glass measuring cup; discard the solids. Spoon off the fat from atop the pan juices. Add enough chicken broth, about 1 to 2 cups, to the pan juices to measure 4 cups total. Melt the remaining butter in a heavy large saucepan over medium-high heat. Add the flour and whisk for 1 minute. Gradually whisk in the broth. Simmer until the gravy thickens slightly, whisking often, about 10 minutes. Season with mustard, salt and pepper. Serve the turkey with the gravy.