White Beans Salad

White Beans Salad

Hello World! Isn’t it a beautiful day or is it just me! Kids are at school, which makes it much more easier for me to concentrate on blogging and to stare at my screen and finish typing one whole sentence without being interrupted.

As much as I look forward for the school bus arrival in the afternoon, I SOMETIMES look forward for its departure the next morning. I must sound like a terrible mom, but it’s only when they’re at school that I enjoy my time guiltlessly! I can sense a lot of like-mindedness here, yes?

I can train 2 hours at the gym instead of 1, and when I go with Serge, I know that in between the reps we can leisurely chat, make plans or even exchange stories about Kaia and Axel.

Yesterday’s main topic was “beans”! Since meat is not right up my alley, Serge makes always sure that I’m at least having my share of pulses instead.

It’s kind of obvious, with so many healthy recipes on my blog, that I love healthy food, such as beans. They are very popular in my kitchen especially around this season with every grocer I visit, displaying elegantly his Aysha Khanum beans boxes. As the summer comes to a close, Aysha Khanum or shell beans (a.k.a Cranberry beans) are harvested. Beans inside the pods are now ready and plump. One variety is white while the other is white and blotched with red color; for the record, those red spots disappear once the beans are cooked.

During the last days of summer, I buy a lot of fresh shell beans, divide them in portions and freeze them for winter. It’s so easy to do; the pods open right up, releasing four to five beans each, I place all uncooked in freezer bags. The advantage is that they cook much faster than dry beans and taste much better.

My kids favorite white bean recipe is Fassolia bi Lahme, kind of a bean stew cooked with red sauce, meat chunks and served with rice on the side. I prefer the white bean salad, that probably you don’t need a recipe to make it, but I couldn’t help but share, especially after gazing at this gorgeous photo that I enjoyed styling while Serge was setting his camera and lightings. While on the surface this dish seems so simple in reality delivers some serious flavor!

P.S My Instagram account is @oryanmaya

White Beans Salad


  • 2 cups / 450g white or cranberry beans
  • or 1 can 450g of cooked white beans (washed and drained)
  • ½ cup extra virgin olive oil
  • ¼ cup lemon juice
  • 1 crushed clove of garlic (optional)
  • Salt, to taste
  • Fresh chopped parsley, to garnish


If using fresh shell beans, place them in a pressure cooker and cover with water (the water should come 1 to 1½ inch above the beans level). Cover and lock the lid. Let it cook over high heat for 15 minutes. Reduce the heat to low and cook for further 10-15 minutes. Release the pressure and wait for the cooker to cool entirely. Open carefully and drain. Alternatively use regular saucepan, cover with water and cook until beans are soft and tender.

If using dry beans, soak overnight and cook as per previous instructions inside a pressure cook, but for about 50-60 minutes.

In a small bowl, combine olive oil, lemon juice, garlic, salt and drizzle over the beans. You can adjust the dressing to taste.

Garnish with parsley and serve with Lebanese pita bread and spring onions.

Your Lebanese husband will never tell you that your food tastes better than his mom’s

Apricot Jam

Apricot Jam by Maya Oryan

Photography Serge Oryan

I have to admit, that no matter how hard I try, it’s never better. It happened to my mother before me and to her mother before. For some reason most of the men will never give their wives this pleasure. There’s always GOOD… BUT… – you could have added more saltor reduced saltthe pieces of vegetables are too bigit’s not juicy enough it’s still crispyI prefer short grain rice, etc. My friend made a whole list and a calendar to keep a track of her husband’s daily comments and she is one of the best cook I know;-) So why men can never make an exception to a couple of meals and let their wives enjoy this privilege!! I know my husband will never do that. He goes bragging telling everybody that my food is delicious, but when it comes to one of the recipes that his mom cooks, then the best I can do is a tie for first place. A compliment for him is when he tells me, it’s not better, it’s same. WE ARE EQUAL IN THE CONTEST! I have to say that I’m writing this blog and laughing out loud, because deep inside I know that the apricot jam I did last week finished in 5 days, and here I am doing my second batch. While my mom’s in law apricot jam jars “who happens to be the same taste” are still lying on the shelf waiting for mine to be exhausted first. So in my dead heat struggle somehow I managed to share the recipe with you with the exact amount I used, nevertheless I’d like to highlight the following:

  1. Any traditional apricot jam recipe uses at least 600g to 900g of sugar for each kilo of fruits. I never use this much especially if the apricots are ripe and sweets. Also because I always make a little quantity to consume within the next couple of weeks.
  2. I learnt that French warm the sugar in the oven for 7-10 minutes and throw it warm on the fruits; you may want to try that.
  3. Most of the recipes uses 1 teaspoon of lemon juice, so feel free to add it if you like.
  4. Some housewives crush few pits and add the kernel inside to the confiture while boiling.
  5. Remember, to make a good jam, use nice firm ripe fruits and not green or overripe fruits.

Apricot Jam Yield: 3 jars, 370g each Ingredients

  • 1 kg fresh ripe apricots; cut in half and pits extracted
  • 450g / 2 cups brown sugar

Preparation Place the apricots in a big salad bowl and cover with sugar. Let it rest for 7-10 hours, preferably in the fridge if the weather is hot. In a heavy based saucepan transfer the apricots and bring to boil for 10mn. Reduce the heat to low and remove any scum from the surface. Let it simmer for about 25mn or until a small amount of the juice gels on a chilled plate. Ladle carefully in jars and keep refrigerated. Consume within 3 weeks.

Maya’s Ingredients 4th Anniversary

MocchaDrinkbyMayaOryan Four years ago I started a blog thinking that this will be a great idea to document all my favorite recipes and have them all in one location. This idea developed since tremendously and instead of a cooking book, I ended up with an address book filled with contacts of friends from all over the world. I’m blessed to have so many followers and so many clients interested in my cooking and work as a food stylist. It’s this Blog that took me this far! I had people assisting me on shoots just because they know “Maya’s Ingredients”, I met fresh graduated photography students who knows my name because I was introduced to them as part of their course at college and I was invited to speak about Food Styling and Food Blogging at several events and TV shows because my Blog and website made it so easy for every one to find me and view my work. I’m thrilled, …no overwhelmed:) I’m happy and I will have a toast to you, thank you for passing by and hope to see you often. This elegant drink can be put together in 3 quick steps. Serve it in martini glasses or shot glasses and say CHEERS!

Vanilla Vodka – Espresso Drink Ingredients

  • 1 cup Vanilla Vodka
  • ½ cup Cold espresso
  • ¼ cup Tia Maria
  • Wedge of Orange
  • 1 tbsp cocoa
  • Pinch of cayenne

Preparation Combine vodka, espresso and Tia Maria liquor into a shaker filled with ice and shake well. To serve, rub the rim of a martini glass with an orange wedge and dip into the cocoa cayenne mixture. Pour drink inside and enjoy. Cheers!

My Valentine Red Velvet Cake

Valentine Red Velvet Cake

Kids had few days off school as part of their winter break and instead of taking them to a ski vacation we flew to sunny Dubai and stayed at one of our favorite resort Atlantis the Palm, where kids had an amazing time on the beach with mommy (myself hihihi)  and friends. We’re lucky to have so many friends living in Dubai, which always makes of our vacation an unforgettable one.

Back to my kitchen and to my baking passion, an old recipe of a red velvet cake shouted at me across the room to urgently make it; I was so powerless over its lusciousness and didn’t hesitate for a second.

I usually prefer dry cakes without any frosting on, but this combination of red velvet cake and vanilla cream cheese frosting is gorgeous and I’m sure once you try it you will stay hooked.

I had fun writing words with my children to top each slice of the cake, we wrote much more than we needed as some of them got broken while peeling them off the paper, but no one minded eating an extra piece of chocolate, they clearly have a sweet tooth like mommy.

Red Velvet Cake


  • ½ cup unsalted butter, at room temperature
  • 1 ½ cups sugar
  • 2 eggs, at room temperature
  • 1 tsp vanilla extract
  • 3 tbsp unsweetened cocoa powder
  • 3 tbsp red food coloring
  • 2 ½ cups all-purpose flour
  • 1 tbsp baking powder
  • ½ tsp salt
  • 1 cup milk, at room temperature
  • 1 tsp white vinegar
  • 1 tsp baking soda

For the cream cheese frosting

  • 450g / 16 oz. cream cheese, at room temperature
  • 3 tbsp butter, at room temperature
  • 1 tsp vanilla extract
  • 2½ cups icing sugar, sifted
  • Pinch of salt
  • 100g dark chocolate to make the toppers (optional)


Preheat the oven to 185°C. Grease and flour two 9-inch round cake pan.

In a large bowl, using a hand mixer or a stand mixer, beat butter and sugar. Beat in eggs, one at a time. Beat in vanilla.

Mix together cocoa powder and food coloring to form a paste and add it to the egg mixture.

Sift together flour, salt and baking powder. Add the flour mixture, gradually to the egg mixture, alternating with the milk, beat until well incorporated, making sure to scrape down the bottom of the bowl with a spatula.

Mix baking soda and vinegar together and add.

Divide batter into prepared pans. Bake 30-40 minutes, until cake springs back when gently pressed with finger.

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.

To make the frosting: Whisk together cream cheese and butter until smooth.

Add, sugar, vanilla and salt and beat on medium-high speed until well combined.

Spread the cream cheese over the top of one of the cakes and on top (bottom up). Now spread the remaining cream cheese to cover the cakes from all sides, and decorate if desired.

To make the toppers: Melt chocolate over a bain-marie and fill it in a squeeze bottle or a piping bag. Write words (like love, kisses, hugs, xoxo, valentine) on a wax paper and wait few minutes to cool. Once the chocolate is hard, peel it off the paper and insert it gently in the cream.

Chocolate Stout Cake

Photography Serge Oryan

Photography Serge Oryan www.sergeoryan.com

I don’t remember having a cake with beer inside until few months back when I was in New York City. My friend insisted that I try some, telling me that it doesn’t taste like beer at all. She was right it doesn’t taste the beer, but the stout inside adds a twist that calls you for a second bite and more. It’s moist, unlike you might be thinking it’s not bitter, but does have a deep tang.

I browsed few recipes online, all very similar. Most use sour cream, but I prefer the fresh organic yogurt I get straight from the farm. I used Almaza Lebanese beer, which I love, but you can use Guinness or your favorite dark beer.

I baked this same cake twice this week, and every single bite was a true dose of happiness!


  • 100g / 1 stick butter, melted
  • 1 ½ cup dark beer
  • ½ cup milk
  • 3 eggs
  • 1 tsp vanilla
  • ½ cup plain Greek yogurt
  • 2 ½ cups all-purpose flour, sifted
  • 2 cups light brown sugar
  • ¾ cup unsweetened cocoa powder, sifted
  • 1 tsp baking soda
  • Pinch of Salt


  1. Pre-heat the oven to 185°C. Grease and flour a cake pan.
  2. In a large bowl, using a hand mixer or a stand mixer, beat butter, beer, and milk. Beat in eggs, one at a time. Beat in vanilla. Add yogurt and mix until incorporated.
  3. In a large bowl, combine flour, sugar, cocoa powder, baking soda and salt.
  4. Fold the dry flour mixture, gradually in the wet beer mixture, making sure to scrape down the bowl with a spatula.
  5. Spoon batter into prepared pan. Bake 40-50 minutes, until cake springs back when gently pressed with finger.
  6. Let cool in pan on rack.

Caramelized Onions Tartelettes with Black Olives


I baked many tartelettes during the holidays some sweet and others savory. I involved caramelized onions with tarts, poultry and oriental recipes, it always adds to my meals an intense, roasty, lightly sweet taste close to jazz.

When onions are cooked slowly, all the natural sugars in, caramelize, without the slight addition of sugar.

Mini tarts are bite-sized and enticing. They work as an appetizer on a cocktail party or a casual gathering with friends. The puff pastry is crisp and each tart is carved with love.

I sometimes make two batches; one with feta and olives and the other with goat cheese and figs. Once you know how to make you tart shells an endless variety is found on the blogosphere. Enjoy the recipe below with friends or relatives and hope it results with echoes of smiles and happy bellies.


  • 1 tablespoon unsalted butter
  • 2 tablespoons extra-virgin olive oil
  • 2 medium onions, thinly sliced
  • 2 tablespoons fresh thyme, leaves
  • All-purpose flour, for dusting
  • 250g / 1 sheet frozen puff pastry, thawed
  • ¼ cup feta, crumbled
  • ¼ cup black olives, pitted and halved


  1. Melt butter with oil in a skillet over low-medium heat. Add onions and thyme, and cook (without stirring) 7-10 minutes, or until onions are golden.
  2. Pre-heat oven to 180°
  3. On a lightly floured surface, roll out pastry, and cut out 7cms circles and place onto the baking dish. Pierce dough with a fork.
  4. Spoon feta cheese in the center of each circle. Top it with onions. Decorate with olives.
  5. Bake for 15-20 minutes, until the dough starts to rise and turn golden color.

Panzanella (Italian Bread Salad)


Panzanella salad is one that I remember to prepare when I have a slightly stale French loaf. I love home-made croutons, and when flavored with garlic or cheese I can nibble at that all day long.

This salad uses simple ingredients, like tomatoes, red onions, basil and a couple of cucumbers to add some crunch. The sharp taste of the dressing is a good match and will appreciatively contrast with the croutons.

Don’t forget to pull out your best quality extra-virgin olive to make it!


Panzanella (Italian Bread Salad)


  • ½ cup extra virgin oil
  • 3 garlic cloves
  • 1 day old, loaf French baguette or Italian bread, cut in croutons size
  • 4 tomatoes, diced
  • 2 cucumbers, diced
  • 1 small red onion, chopped
  • ¼ cup basil leaves, chopped


  • 2 tbsp red wine vinegar (or apple vinegar)
  • 1 tbsp minced shallot
  • Pinch of sugar
  • Salt, to taste



  1. Preheat oven to 170 degrees Celsius.
  2. Heat olive oil for 2 minutes, then drop the garlic inside and leave it to cool.
  3. Scatter the bread pieces on a baking tray and brush or drizzle with 2 tablespoons of the garlic olive oil. Place the baking tray in the middle of the oven and bake about 5-7 minutes on each side.
  4. Remove from oven and sprinkle with salt.
  5. To prepare the dressing; discard garlic cloves. Add vinegar, shallot sugar and salt to olive oil and whisk.
  6. In a large bowl, combine the tomatoes, cucumber, red onion, basil and bread (croutons). Toss all in the dressing and serve immediately.