It’s raining again and I’m kind of sick of it. I’m so happy I booked my vacation to sunny Dubai and this is my light at he end of the tunnel. By coincidence I read this morning an old post written by Ishita, a Dubai based blogger, whom I met 15 months ago at FBC. Her story conjured up a decade of tinsel memories lived in a city I still call my second home.
Back to the main task and through this mission of cooking from whatever available ingredients at home, I spot my red apples starting to loose glam. I thought, why not use my frozen piecrust and bake this no-fail easy recipe that anyone should give a try. The blend of cinnamon with fresh apples, tangy lemon, and vanilla ice cream makes of it a true delight in every spoonful.
And don’t forget each baked pie is a labor of love:)
250g/1 ready-rolled frozen shortcrust pastry (or pâte sablée), just thawed
6 large red apples, peeled, cored and sliced
½ cup light brown sugar
½ tsp cinnamon (more or less, to taste)
3 tbsp limoncello (if not available lemon juice}
1 egg, lightly beaten
Caramel sauce, to drizzle (optional)
Combine apples, sugar, cinnamon and juice in a bowl and cover. Allow to macerate for half an hour.
Pre-heat oven to 180°C.
Roll out dough on floured surface. Transfer to pie dish. Trim excess and flute the sides. Pierce crust all over with a fork.
Arrange apple slices decoratively over the crust –pour remaining syrup over all.
Brush the edges of the pastry with egg.
Bake for 25-30 minutes or until golden. Drizzle with some caramel and serve warm or at room temperature with vanilla ice cream.
Hello storm, you’re wild and angry, violent and reckless and I don’t seem to like you! I’m nothing like ready for cold obviously; a powerful storm with violent winds and heavy hail and rainfall is ripping through Lebanon leaving me with limited desire to step out.
Meantime schools are shut and my daughters are, with all the kids of the neighborhood, celebrating the happy occasion. My doorbell kept on ringing, kids in kids out, …well if I look at it from the bright side, it was a good exercise for me especially that I skipped gym this morning;-)
So it was almost lunchtime and I still haven’t decided on what to cook! I went roaming in the kitchen when my sight fell on potatoes. Since I didn’t have enough of gold potatoes to make a large dish of gratin enough for guests and us, I added sweet potatoes! Results were gorgeous and crunchy. Yummm!
I have decided to eat more vegetarian food during January and I proudly add this recipe to my meat-free repertoire. I added a dash of curry to it while the cream was simmering and some parmesan cheese on the top before baking, that I don’t mention in below recipe, but now that I reveal it you may want to try it with curry or even chili for some spicy flavor.
2 kg potatoes (half sweet potatoes and half gold), sliced
1 tbsp butter
1 cup cream
1 tsp salt
Pinch of pepper
Pinch of nutmeg
1 tbsp olive oil
½ cup cheddar cheese
½ cup Emmenthal cheese
Pre-heat the oven to 200°C/400°F/gas 6. Butter a shallow ceramic baking dish.
Pour the cream in a large saucepan, add salt, pepper, nutmeg and heat to boiling over medium-high heat. Add potatoes and drizzle with olive oil and let simmer for 3-4 minutes.
Remove pan from the heat. Use a slotted spoon to transfer half of the potatoes, layer them and sprinkle with cheddar cheese. Top with the remaining potatoes; pour the cream mixture and sprinkle with the Emmenthal cheese.
Bake for 40-45 minutes until gorgeous and golden on the top.
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.
… 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:
1kg fresh ripe mulberries
2 tsp lemon juice
Pull all the stems of the fruits and put them into a large saucepan.
Heat it over medium heat and crush the berries to squish out the juice.
Bring it to a boil then add the sugar and lemon juice.
Reduce the heat and stir the mixture until the sugar dissolves.
Bring it back up to the boil for a few minutes and then bottle and seal the jam.
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
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
Mix the biscuits, the butter and sugar until you have a moist sandy mixture. Press into a 20cm round cake and refrigerate.
Beat together 1 cup of the cream cheese, chocolate spread and 3 tablespoons of the icing sugar until well combined.
Top the biscuit base with the cheese mixture and place in the fridge to chill for 1 hour.
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.
Top the chocolate layer with the caramel cheese mixture and place in the fridge to chill for 2 hours.
Decorate with chocolate sprinkles or chocolate chunks and serve chilled.
When 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!
1½ cup fresh lemon juice (2 to 4 lemons)
3 cups cold water
½ cup sugar
6 passion fruits, cut in two
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.
Today feels like summer and all I can think off is a refreshing, healthy summer salad. An Orzo Salad wins the listed options hands down. It is simple, light and packed with lemony flavors (and contains pasta… what’s not to love about it?) ;-)
I love Orzo (look for it on the pasta aisle), when tossed with Feta cheese, red onions and cucumbers it makes a beautiful hearty dish that keeps well in the fridge. It can be served as a side meal or it can be The Meal. Pull me a bowl out of the fridge on a hot day like that and I’m in heaven!
This whole scenario activated my drool glands; I rushed into the kitchen and like an artist in the making, I mixed cucumbers, red bell pepper, mukimame (shelled edamame), Feta and a touch of thyme leaves for fun.
Looking at my bowl and thinking you gorgeous creature, I’m so ready to dig in and enjoy.
1 cup uncooked orzo
1 cup mukimame, cooked
1 cup chopped cucumber
1/2 cup crumbled feta cheese
1/4 cup diced red bell pepper
1/4 cup fresh thyme leaves, picked and washed
1/4 cup olive oil
1/4 cup fresh lemon juice
1 tablespoon finely chopped fresh dill (optional)
Salt and freshly ground black pepper, to taste
1. Cook orzo pasta according to package directions. Rinse with cold water
2. In a bowl, combine orzo, mukimame, cucumbers, feta, bell pepper, and thyme leaves.
3. Whisk together all the dressing ingredients and drizzle over the salad. Stir gently until all ingredients are well coated.
Dubai is calling me again and I have to travel next weekend. My trips are getting closer with time and I’m kind of used to it now, it’s in the system!
It’s actually in the entire family’s system (laughing). My mom offers her baby-sitting services before she accepts any invitation from her friends. My husband waits until I come back to travel so we don’t both leave the kids at the same time. My sisters cook always a little bit more to send it to us and my daughters have always a wish list of gifts ready for me to get them when I travel. I’m so blessed!
Thank you all for your support and for understanding how much I love what I do.
Well, everybody knows that when I’m not styling food, I’m still very busy doing everything else. I’m much more productive than every woman I know who has no job. I don’t know if it’s my energy that keeps me on the go, or simply the guilt feeling that I’ve been away from my family to work and I have to make it up for them. I exercise every day. I cook two meals (stirring in one hand and whatsApp-ing with the other). I tend to be the perfect wife, the fit mom, the present friend and the career woman.
My friend says it’s my adrenaline, I simply think I’m well organized.
It requires nothing but good planning (and love life). I don’t want one day to look back and realize that I wasted my life only dreaming.
Those beautiful pumpkin kibbeh balls are a dream coming true. Well I’d be cheating on you if I say I made them, because my mother-in-law did. And as long as she is sending it to us regularly I doubt that I will try it any soon;-)
Pumpkin kibbeh balls are more popular during Lent and among vegetarians. For those of you who’d like to adventure in the kitchen, making this recipe, it’s somehow long but worth every effort.
2 tbsp frying oil
1 onion, sliced
3 cups Swiss chard, chopped
½ cup chick peas
200g chopped walnuts
50g toasted pine nuts
1 tsp salt
1 tsp sumac
2 tbsp lemon juice
½ tsp ground cumin (optional)
½ kg fresh pumpkin, boiled, pureed and drained in a sieve for 10 hours.
1 onion, minced in a processor
280g bulgur wheat
120g plain flour
1 tsp all spice
1 tsp dried basil
In a heavy-bottomed saucepan, sauté the onion until brown and soft. Add Swiss chard, chickpeas, walnut and pine nuts and fry. Turn off the heat, add seasoning, lemon juice and set aside.
Process onion, pumpkin purée and bulgur wheat. Add seasoning and flour, mix and let it cool in the fridge for at least 1 hour. If mixture is too hard add few drops of water.
Moisten your hands and form kibbeh mixture into egg-size balls. With your index finger, make a hole on one end of the oval ball and spoon one tablespoon of filling inside and pinch the end to seal.
Fry the kibbeh in cooking oil in batches or if desired, roast it in oven for about 25mn.
Place the kibbeh on a serving dish and serve with cucumber yogurt salad.