Go fetch your most beautiful pumpkin soon, my simple pumpkin jam recipe is coming next!!
Go fetch your most beautiful pumpkin soon, my simple pumpkin jam recipe is coming next!!
Hello beautiful people! Is it summer where you are? I spent my day running from one air-conditioned room to the other, trying to avoid the heat and humidity.
My kiddos spent the day at the pool with the cousins swimming and playing in the sun all afternoon, when they got back I couldn’t but surprise them with this cool refreshing orange pineapple punch.
Add some vodka inside and turn it into an adult party-wide hit punch!!
Decorate with strawberry slices and orange wedges, and serve.
Combine well the orange juice, pineapple juice, lime juice and honey in a pitcher. Taste and adjust sweetness.
Add 7up or Sprite, right before serving and garnish with fresh fruits and paper straw.
P.S Substitute the sprite with rum or vodka for an adults party version
The Taste of Marjeyoun is a cookbook by Dina Bayoud Kohl and published by Tamyras. I was lucky enough to meet the author last October and purchase my signed copy of her book.
My dad’s lifelong love was his hometown Marjeyoun where he was born. Despite the fact that he moved to Beirut with his parents at a very young age, he always speaks fondly about his town, the people, the culture and the food.
Dina’s recipes are so authentic and easy to apply. They are like many Lebanese recipes exquisite and rich with healthy ingredients from pulses to vegetables to aromatic herbs like thyme, parsley and mint. I enjoyed trying many of them and results were always successful.
I particularly felt in love with the beef and okra stew recipe, healthy, refined and simply delicious. I may have changed a couple of steps on how Dina Bayoud Kohl makes it, but stayed loyal to the ingredients.
I’m reliving my dad’s tasty food with every bite I take! Live Love Marjeyoun:)
• 2 tbsp vermicelli
• 2 cups long grain rice
• 800g Frozen Baby Okra
• 3 tbsp fresh lemon juice
• 2 tbsp sunflower oil
• 2 medium Onions, finely chopped
• 5-6 Garlic cloves, crushed
• 500g Lamb meat, cubes
• 1tsp ground cinnamon
• 450g tomatoes, crushed
• 2 tbsp Tomato Paste
• ¼ tsp allspice
• Salt, to taste
1. Sauté the vermicelli in 1 tablespoon of vegetable oil then add the rice and cook according to package instructions.
2. In a large bowl drizzle lemon juice over okra and set aside.
3. In a large pot, heat oil and sauté onions and garlic for about 5 minutes or until wilted and golden, stirring constantly. Add the meat and cinnamon and brown for about 5-7 minutes.
4. Add the tomatoes over low-medium heat and 1 liter of water and let it simmer.
5. Add the okra, tomato paste, allspice and salt and cook covered for about 20 minutes or until the okra is cooked through. Uncover and simmer for another 10 minutes and until the sauce slightly thickens. Serve with vermicelli rice.
Loubieh Bi Zeit literally means “green beans in oil” and is a Lebanese traditional vegetarian dish. Many local dishes use olive oil I think because Lebanon produces fine olive oil and combined to many ingredients result into absolute indulgence.
I prepare this dish using fresh beans, tomatoes, garlic and onions. I love this old-fashioned simple version, I change nothing add nothing!
This meal is refreshing, tasty and healthy, the combination of ripe tomatoes and green beans gives it a sweet flavor with a bit of acidity.
Isn’t something to have a recipe after your name? Fettucini Alftedo, Béchamel sauce or cake Savarin! I wonder if these people knew that one day their name would be remembered and taught for hundred years later.
Most of us have special recipes passed to us thru our parents, relatives or neighbors. Recipes that are famous in the family and even sometimes in the neighborhood! But how is it possible to make a recipe internationally recognized and adapted for the next generations?
I invited my friend Carole to spend the day with us. She got us with her a box filled with apricot crumble tart cut in squares.
I tasted one and it was the best buttery shortbread-style cookie ever with a soft crumbly texture that just melts in your mouth. Totally delicious! And when I asked for the recipe, Carole answered with confidence: “Tart Em Tony” (translated from Arabic to Tony’s mama), as if I was supposed to know what does that mean and what’s inside. She continued: ” Everybody on the block knows Tart Em Tony. That was our favorite dessert when we were kids”.
My face turned pale, it must be jealousy! Who on Earth is Em Tony and has a recipe after her name? A recipe that all the neighborhood shared at a time when food blogger wasn’t even a word.
I requested the recipe and instantly Carole whatsaped it to me. It was a picture from a recipe book handwritten just like the old days. How many of you remember his mom writing all her recipes in an old agenda notebook. The trend was to copy recipes into our books, while now we take snapshots with our smart phones and share digital copies effortlessly with friends or on the Whatsapp family group.
I know that many of my recipes have been tried all over the country. I know that my pumpkin sweet potato soup is a hit and have been passed to many people on the five continents, but would I ever have one recipe that will outlive me? A recipe recognized as the Oryana recipe, and for decades from now? I will call that an achievement!
Grease or line a 9-inch square pan. In the bowl of the stand mixer cream the butter and the icing sugar on medium speed. Beat in the egg and vanilla and mix further until light and fluffy.
In a separate bow, combine flour, baking powder and salt. Add it slowly to the butter mixture, mixing until the dough comes together.
Push half of the dough into the pan so it covers it evenly. Let it chill in the fridge along with the other half of the dough for about an hour.
Take it off the fridge and spread the jam on the top.
Preheat oven to 180C/350F.
To make the crumble topping, grate the remaining dough over the jam to cover it all.
Bake the tart in the oven for 20-25 minutes or until it is lightly browned. Remove from oven and let it cool completely before cutting.
It can be sliced into squares using a knife or cut into circles using a cookie-cutter.
What I love the most about Beirut in summer, is to watch the sun slipping below the horizon, with a frosted drink in one hand and cool music playing in the background.
With sweeping views of Downtown Beirut and the Mediterranean sea, “The Roof” perches on the Four Seasons Hotel’s 26th floor, offering a unique menu of tapas and an impressive cocktail list.
This chic rooftop lounge is a great spot to chill out enjoying some local glamour and lounging around with an A-list celebrity clientele and a live DJ spinning tracks.
Yesterday, I woke up craving for their Asian-inspired tasty bites so in the evening I slipped into one sexy dress and headed there with Serge and some friends. As soon as we arrived, we ordered a refreshing bottle of rosé to start with, while our eyes focused on that world-class sunset. We were lucky to have the manager Rita Bou Antoun on duty to visit our table and recommend a concoction from The Roof tailored menu, to inspire appetite and generate fun conversations.
Everybody around seemed to have fun, even though the venue is more of a lounge area than a party place, nevertheless some guests were swinging and dancing on the live tunes of DJ David Maouad. He was so good that turned the setting into one high-end playground for rich and famous hanging there and transforming an ordinary summer day into a terrific evening.
Finally not only the views were sensational but also the ambiance, the refined delights and the fascinating dessert. Thank you The Roof for making every night out here a most treasured experience. Can’t wait to go back!
Last week I came back home to find a beautiful gift from POLYGEL HOME BAKER waiting for me on my desk office.
A jam-packed goody bag has always an enjoyable impact on me, especially when it’s from a brand that I love. I rummaged through the bags to find many baking accessories, party items, 65% dark INAYA chocolate from Cocoa Barry ideal for my ganache, Spanish almond flakes and a lovely cake mould that I will try soon. But the one item I was thrilled about the most was the star cream, which is a ready mix to make crème pâtissière. I’ve been craving for a choux a la crème for a while and this came handy at the right time.
I love choux because the dough on its own is not too sweet so it really goes with any flavor you fill in. It can be catered to your liking. The most popular is to have a custard cream inside, but some recipes include caramel, coffee, strawberries, banana,… so the options are really unlimited.
The choux a la crème and éclair dough are the same, they are just piped in a different way. I prefer the choux pastries because it’s a bite size treat picked up and devoured in a single mouthful. These little sweets dole out an irresistible dose of rich flavor and will soon become your next favorite treat.
As per the rest of the items found in my goody bag, I know now I have few weeks worth of testing and evaluation. Checkout Polygel Home Baker website, many of their fabulous products can be ordered online.
The recipe for: Choux a la creme
Makes around 50
For the filling:
Note: Alternatively, you can fill these choux with vanilla ice cream, whipped cream or any other filling of your choice.