Lamb Chops with Three Mustards

LambChopsbyMayaOryan

Yesterday was the last Sunday before Lent, or Ahad Al Marfa3, and is traditionally celebrated in our and many families across Lebanon by a gathering over lunch. The food preparation included the entire family and each one showed up –and off- with one of his famous recipes.

There is no traditional food on this day, but the menu did include all kind of meat since most of us abstain from eating meat during Lent.

So we sat feasting on Kibbeh, grilled seafood, barbecued chicken and I offered to bring lamb chops cooked in three mustards.

Well the best part after eating was skyping with my brother and his family who, live in Canada, we raised our glass in a toast to them and together laughed our heart out.

Keep smiling and cherish life!

 

Lamb Chops with Three Mustards

 Ingredients

  • 1 tbsp butter
  • 6 tbsp spring onions, finely sliced (white part only)
  • 6 lamb chops
  • ½ cup white wine
  • 1 tsp Dijon mustard
  • 1 tsp English mustard
  • 1 tbsp whole grain mustard
  • ½ cup fresh cream
  • Kosher Salt & freshly ground pepper, to taste

Preparation

1.Melt butter in a nonstick skillet over medium-high heat. Add onions and cook until wilt and starting to brown.

2.Season the lamb chops on both sides with kosher salt and pepper. Place it in hot skillet, and cook for 1 minute on each side.

3.Add the wine and cook the meat for further few minutes until opaque or desired degree of doneness.

4.Add the 3 mustards and stir well to coat the lamb chops.

5.Stir in the fresh cream and cook until it starts to bubble. Do not allow to boil.

6. Arrange the lamb chops on dinner plates. Top with the sauce or serve on the side.

Raheb Salad or Grilled Eggplant Salad

BatenjenRaheb

My husband has been away for the past 10 days, so little action since he’s gone. Taking it easy, sleeping more, working out more, (cooking less), playing with the kids and drawing together, volunteering for school where I can see my girls in class and all the things I love and I miss doing.

Next week is going to be a busy week for me more photo shoots and more food styling.

LIVE Broadcasting from the gym, writing this post after my 5km run and feeling proud!

I present you “Batenjein Raheb”!  A vegetarian Lebanese dish, made of grilled eggplant mixed with olive oil and lemon juice, seasoned with salt and topped with fresh parsley, tomatoes, cucumber and pepper.

I don’t remember when did I shot this picture with Serge but am happy to find it because it’s one of my favorite salads especially during Lent, which is starting on Monday.

I love this time of the year, a time of prayer and reflection for many, and a period when people are closer to God. During their fast they abstain from eating meat and vegetarian meals come more in fashion. The Raheb salad for me is easily a main course especially when eaten with bread. I sure prefer to grill my eggplants at home and eat them fresh, but for those who have little time in the kitchen, grilled eggplants come also in jars and are very tasty.

Raheb Salad or Grilled Eggplant Salad

Ingredients

  • 1 kg eggplant
  • ½ cup Olive oil
  • ½ cup Lemon juice
  • Salt, to taste
  • 2 tomatoes, diced
  • 2 cucumbers, diced
  • 2 bell peppers, diced
  • ½ cup parsley, chopped

Preparation

1.Pierce the eggplant with a fork, cover with foil and char grill over the stove burner on all sides. This will take around 15-20 minutes pending on how large is the eggplant. Alternatively, it can be grilled inside the oven on a baking tray for about 30 minutes.

2.Remove from heat and allow to cool.

3.Peel and scoop out the grilled pulp and discard charred skin. The pulp can be sieved to reduce the water.

4.Place the pulp in a bowl and mix with olive oil, lemon juice and salt.

5.Layer with peppers, cucumbers, tomatoes and parsley and serve.

Cream of Broccoli

BroccoliSoup-MayaOryan

Last week, my husband had to travel to Dubai for few meetings, so the kids and I excitedly tagged along, since I also had a one-day shoot for Al Marai brand and my daughters had a long weekend at school.

I found it a great opportunity to spend quality time together and with our beloved “Dubaïote” friends.

From airport to my meeting, kids didn’t mind at all playing around in the big studio and mess with the cameras.

It’s true that I had to work the next day but this in fact was an invitation from heaven to them to Candylicious where they could buy all the sweets they crave for, that Mommy (myself) never allow it and Daddy APPROVES it occasionally. In the evening Axel’s tongue was so green that I had to brush it and Kaia had candy wrappers inside her clothes. Gosh!

I’m blessed with friends like Zeina, Roula, Angy and Fares! During the day we roamed around playing areas, aquariums, the wildlife park and kids places and in the evening my friends offered to baby sit my children so we had the chance to club and celebrate Valentine like honeymooners☺ Dubai you are my kind of getaways: I LOVE YOU!

Family+Collage

Back to reality, I usually come back with batteries fully charged and energy overloading but this time I got back and my heart still there, wish this trip was a little bit longer I really need a break, I’ve been shooting commercials every week since September.

So with the little energy I have, on this week’s menu was soups and salads.

I cooked Cream of Broccoli. I used fresh broccoli, home made stock and skimmed milk, which made my soup a hearty meal to enjoy in front of the fireplace.

Tip: This can also be served in a tea cup as a starter for guests.

Cream of Broccoli

Ingredients

  • 450g fresh broccoli florets, cooked in boiling water
  • 1 tbsp butter
  • 1 small onion, finely chopped
  • 1 ½ cup warm vegetable stock
  • 1 cup milk
  • Salt & White pepper, to taste
  • 50g Feta (optional)

 Preparation

  1. Melt butter in a saucepan and sauté onion until lightly brown and wilt.
  2. Add the cooked broccoli and stir for 2 minutes. Add the warm stock and simmer for approximately 5 minutes.
  3. Off heat, purée mixture into a blender.
  4. Stir in milk and simmer for 3 minutes. (Add milk or stock until desired consistency).
  5. Season with salt and pepper.
  6. Decorate with feta cheese and serve.

ITALIAN APPLE CAKE

ItalianAppleCake-MayaOryan

It is said that we spend around the third of our life sleeping; I would love to know how much am I spending mine baking.

I love baking. Whether it’s sweet or savor, my pupils just grow larger in front of almost any kind of food coming out of the oven.

Yesterday I baked an apple cake and witnessed it coming out my kitchen triumphantly smelling like heaven.

I had my family over for my yearly Christmas party. I love our get-together, it’s warm and joyful. Kids were delighted with all the new gifts waiting for them under the Christmas tree and we, “grown-ups”, were happy drinking and eating merrily. A day to remember! Also was my cake☺

My daughters Kaia and Axel

My daughters Kaia and Axel

ITALIAN APPLE CAKE

Ingredients

  • 100g butter (at room temperature)
  • ¾ cup sugar
  • 2 eggs
  • 1tsp vanilla
  • 2 cups flour, sifted
  • 1tsp baking powder
  • ¼ tsp salt
  • 4tbsp milk
  • 3 sweet apples such as gala or golden, cored and sliced (skin on)
  • 1 tsp brown sugar
  • ½ tsp cinnamon
  • 1tbsp limoncello

Preparation

1. Preheat oven to 180° C. Butter and flour a 22cm round cake pan.

2. In a large bowl, using a hand mixer or stand mixer, beat butter and sugar together until light and fluffy, add eggs, vanilla, flour, baking powder and salt.

3. Pour milk gradually while mixing and scraping down the bowl with a spatula as you go.

4. Pour the batter in the cake pan and decorate with the apple slices arranging them close together and overlapping on top of the batter.

5. Mix brown sugar and cinnamon together and sprinkle this over the apples. Drizzle with limoncello (or lemon juice).

6. Bake for 40-45 minutes. Check early, cake is done when a toothpick inserted in the center comes out clean.

5. Cool the cake in the pan on a wire rack.

6. Serve with vanilla ice cream if desired.

Quinoa and Chickpea Salad

MayaOryan-QuinoaSalad

My first encounter with QUINOA was only few years ago. Before that, I never heard of it.

My Peruvian friend told me that it has been around for centuries, and I thought of myself, what a goose!

When I googled QUINOA, I found out that it is a whole protein and is packed with dietary fiber, iron, magnesium and phosphorus. This grain is gluten-free and has seen an increase in popularity in gluten-free diets. So gifted!

-Quinoa and I can sure be pals.

And all of a sudden, every restaurant I know has a quinoa recipe on his menu, and every Lebanese recipe has been exposed to the Quinoa factor; Tabouleh with quinoa, Falafel Quinoa, Zucchini stuffed with quinoa, Halloumi quinoa salad and many more.

Ever since, I geared up and Quinoa became a staple in my pantry.

One of my favorite Quinoa recipes that I’d like to share today, as it’s also going on my Christmas menu this year, is Quinoa and Chickpea Salad. And here how I make it!

Ingredients:

  • 1 cup quinoa, cooked as per packet directions
  • 400g chickpeas aka garbanzo beans, cooked and peeled (or canned in brine)
  • ½ cup dried cranberries
  • 1 medium red pepper, diced

For the vinaigrette:

  • 4 tbsp Balsamic Vinegar
  • ¼ cup Olive oil
  • 1 tbsp Honey
  • 1tsp Dijon Mustard
  • Salt, to taste

Directions:

Basically, 1 cup of quinoa is cooked in 2 cups of water. Boil until all water is absorbed.

In a salad bowl, mix all 4 ingredients.

Whisk together the sauce’s ingredients until thickened and drizzle over the quinoa-chickpeas mix. Combine well and serve.

Roasted Cherry Tomatoes, Thyme & Feta Quiche

RoastedTomatoes&FetaQuiche

ONE OF MY FAV’ OF ALL TIME…

May I just start by saying you’re not going to mess this up! This quiche will definitely make it to my Christmas table this year as part of the starters menu; It’s a star dish. I don’t remember how our love story started but I confess an affair. Classy, sexy, elegant, and yes I’m still talking about the quiche, it’s one of my favorite of all time.

The tomatoes become flavorful once roasted. So please do not skip this step. You will love love love the contrasting tastes of the sweet roasted tomatoes, piquant balsamic vinegar and tangy Feta cheese. You may also need to check the tomatoes while cooking because the time of roasting may vary depending on their ripeness and the oven temperature. Use any aromatic available herbs while roasting; oregano, rosemary, basil or bay leaves. Make sure that you strain the tomatoes before you top the puff pastry, or you will end up with a mushy crust.

Many friends have requested this recipe, I’m so happy to finally publish it and with a worthy picture of it. Enjoy it!

Ingredients:

  • 1 (230g) puff pastry
  • 800g (around 60 pieces) cherry tomatoes, cut in 2
  • Dried Basil, to sprinkle
  • 200g Feta cheese, diced
  • 1 cup fresh thyme leaves, washed and picked
  • 4 tbsp Olive oil
  • 2 tbsp Balsamic Vinegar
  • 1 tbsp Honey
  • Sea salt and fresh black pepper, to taste

Directions:

1. Place the cherry tomatoes in a shallow roasting pan, (choose a large pan, where tomatoes are not too crowded), sprinkle with salt, coarsely fresh pepper, oregano and drizzle with olive oil. Transfer to a pre-heated oven and roast for about 20mn or until they are wilted and the skin starts to wrinkle. Transfer to a colander to drain.

2. Meantime, roll out dough on floured surface and transfer to a rectangular (12cm x 35cm) tart pan. It is also possible to make the quiche in a round tart pan. Pierce crust all over with fork.

3. Top crust with Feta, thyme and tomatoes. Combine balsamic vinegar, sugar and olive oil. Whisk vigorously and stir over the tomatoes.

4. Bake quiche in the middle of the oven, for about 20-25 minutes or until crust is golden. Transfer to rack; Cool 10 minutes.

Love Bananas?

Maya Oran-Banana Muffin

I want to share this recipe on my blog for the sake of its amazing taste. The outcome is lush and moist muffins. They are by far the easiest to make and super healthy. It uses, whole-wheat flour, All-Bran cereals, skimmed milk and a tiny amount of butter. Children relish them. I baked a dozen of Banana muffins today and their aroma permeated my kitchen. Mmmmm!

My conscience

-Wake up!! (snapping fingers) 

I have to confess that as a food stylist I have to be embarrassed of how those muffins look like. They don’t rise like other do and the texture is a little lumpy. Well let’s say it’s more authentic like that:) But I do promise you a flavorful snack/breakfast, not too sweet but truly delectable.

Banana Muffins

Ingredients

  • 1 cup All-Bran® cereals
  • 1 ½ cup skimmed Milk, at room temperature
  • 1 cup Whole-Wheat Flour
  • Pinch of Salt
  • 1 tsp Baking Powder
  • ½ stick / 50gm Butter
  • ¼ cup brown Sugar
  • 1 tsp Honey
  • 1 Egg, lightly beaten
  • 2 ripe Bananas, mashed
  • ½ cup Raisins

Preparation

  1. Pre-heat oven to 180ºC
  2. Soak All-Bran cereals in milk for about 10mn.
  3. Mix flour, salt, baking powder.
  4. Cream sugar and butter. Add Honey and egg. Mix well.
  5. Stir in the soaked milk gradually alternating with the flour mixture.
  6. Fold in the bananas and the raisins.
  7. Divide the batter into the muffin cases and bake for 20-25 minutes until toothpick inserted in the center of one of the muffins comes out clean. Cool for 5 minutes and remove from pan to a wire rack to cool entirely.