About Maya Oryan

Food Stylist, Food Blogger and Recipe Developer

Peach Frangipane Tart

Photography Serge Oryan

Impress family and friends with this popular French dessert. Combine almonds and peaches to make one of the most iconic summer treats. This tart is perfect when fruits are seasonal and tasty.

INGREDIENTS

For the pastry:

  • 100g / 1 stick butter, cut into cubes
  • 225g plain flour
  • 25g icing sugar, sieved
  • 1 egg, beaten

For the filling:

  • 150g soft butter
  • 150g caster sugar
  • 3 eggs, beaten
  • 150g ground almonds
  • 30g plain flour
  • 1tsp almond extract
  • Canned or Fresh peaches, peeled and sliced.
  • For decoration:
  • Runny honey or peach jam, melted and sieved, for glaze
  • 25g untoasted almonds, peeled, flaked or halved

PREPARATION

In a processor, combine butter cubes, flour and icing sugar and process shortly like few pulses only. Pour in the beaten egg and pulse again until the dough starts to form a ball.

Wrap with cling film and chill. Sometimes the dough is immediately manageable, pending on the temperature of the butter or the room and you can skip the chilling part.

To make the filling in the same processor, cream the butter and sugar together, then gradually add the beaten eggs.

Add the ground almonds, flour and almond extract. Process for a few seconds until well combined. Place the mixture in the fridge, while you prepare the base.

On a lightly floured surface, roll out the pastry dough to fill in a 25cm tart mold. Use the rolling pin to level the edges. Spoon the filling over the base and decorate with halved peaches.

Creamy Chicken Curry

Photography: Serge Oryan

Hello world! On my side of the continent, temperatures have been very low and our constant search has been lately exclusive for comfort food and soups. My curry recipe is very versatile. The version I’m sharing today is the one that my entire family approves, but I remember cooking this recipe sometimes for lent, using vegetable stock and coconut cream and omitting chicken, (which obviously makes it also vegan). I sometimes add, after blending, boiled cauliflower, pineapple pieces or unsalted cashew nuts. I also like sometimes to have it as a soup by adding one extra cup of stock before blending to have a thinner texture. It not only tastes delicious but it is also very aromatic and can be served on special occasions.

Ingredients

  • 1 tablespoon cooking oil
  • 2-3 chicken breasts, cut into pieces
  • Salt and pepper to taste
  • 1 tsp oregano
  • 1 tablespoon olive oil
  • 200g pumpkin, diced (optional)
  • 1 medium onion, diced
  • 1 teaspoon freshly grated ginger
  • 2 teaspoons curry powder
  • 1 teaspoon ground cumin
  • ½ teaspoon ground turmeric
  • 2 cups fresh tomatoes, peeled and diced
  • 1 cup chicken stock
  • 1 banana, ripen and sliced
  • 1 apple, peeled, cored and diced
  • 2 cups cooking cream or coconut cream

Preparation

  1. In a large pot, drizzle oil and place chicken pieces to cook. Season with salt, pepper and oregano. Continue to fry until fully cooked. Remove chicken pieces and set aside.
  2. In same pot, coat again with oil and add pumpkin and onion. Sauté until soft.
  3. Stir in ginger, curry powder, cumin and turmeric and continue to sauté for about 1 minute then add tomatoes.
  4. Stir in the stock and continue to cook for about 5 minutes or until it starts to simmer.
  5. Add banana and apple pieces and cook for another 10 minutes.
  6.  Off heat, blend the mixture with hand stick blender or by transferring it to a food processor. Blend until smooth. Return mixture to the pot with the cooked chicken and add the cream to heat just few minutes, without bringing it to a boil.
  7. Garnish with sesame, seeds or shredded coconut, and serve with Basmati rice.

Baked Mac and Cheese

You’ll love this simple version of this classic recipe. I’ve seen versions of it with ham added, or vegetables, or béchamel sauce, … but NO! More ingredients mean more comments! My kids and their friends “and my friends” love it, just like that; a simple pasta recipe mixed in a creamy cheesy sauce and topped with chunky buttery Panko.

The “yumminess” lies between your choice of the rich cheddar cheese, the Panko coated with butter and the BAKING, to make all flavors blend together in its most delicious way.

Ingredients:

  • 500g macaroni (I used maccheroni)
  • 2 tbsp butter
  • 2 cups cooking cream
  • Salt, to taste
  • 1 cup cheddar cheese, shredded
  • 1 cup Mozzarella, shredded

Topping:

  • ¾ cup Panko (or breadcrumbs)
  • 2 tbsp melted butter

Preparation:

  1. Cook pasta in boiling water according to package directions.
  2. Preheat oven to 200°C
  3. Butter a 9”x13” rectangular baking dish and spread cooked pasta inside.
  4. Sprinkle with salt and drizzle with cooking cream. Mix.
  5. Stir cheeses together and layer over the pasta.
  6. In a small bowl pour the melted butter over the Panko and mix until well coated. Use it to top the macaroni and cheese.
  7. Bake for around 25 minutes. Serve hot.

Happy New Year 2022

Photography Serge Oryan

Happy New Year and best wishes filled with new experiences and joyous cooking.
May your path ahead in 2022 lead to successful and meaningful accomplishments.
From the heart @mayasingredients | Maya Oryan

Home Made Pesto

Photography Serge Oryan

Making your own pesto might sound extravagant, but in fact it’s super easy and will sure make you win your friends impression. It can be prepared ahead of time and stored in the fridge, just make sure that it has a decent layer of olive oil on the surface to make it last for longer period of time. Pesto is not only tasty with spaghetti, but is brilliantly combined to Turkey Panini or grilled Chicken and many other dishes.

I enjoy more making the pesto myself when I know that the basil leaves have been freshly picked from my garden, the pine nuts are sourced from my mother-in-law –they have 20,000sqm of pine nuts trees around their house in Baskinta– the olive oil is from the south of Lebanon –39% of the regional distribution of olive groves in Lebanon comes from the South- The outcome is fabulous!

Original Easy Pesto Sauce

-50g Fresh Basil (or 2 big handfuls of fresh basil), chopped
-1tbsp pine nuts
-6tbsp Extra Virgin Olive Oil
-Sea Salt and Pepper
-25g Parmesan Cheese, freshly grated

Directions: To make the pesto, in a food processor blend basil, pine nuts and Parmesan around 30 seconds or until you have a smooth paste (Though, if you like it coarse, using your food processor click the pulse button very quickly maybe once or twice). Add the olive oil to the mixture and season to taste with salt and pepper. If you don’t have a food processor you can use a mortar and a pestle.

Don’t forget to follow me on instagram @mayasingredients for daily ideas.

Three different kind of Kale: Curly, Tuscan, and Russian Red Kale!

10 years before I had never heard of Kale, and when I first tasted it I don’t really remember falling for it. Next I hear, it’s becoming an official trend, consumed ravenously and featured on every glamorous salad carte du jour or stylish smoothie menu.

Kale belongs to the group of wild cabbage, their leaves are edible and range in color from light green to dark green with a trace of blue or purple. It grows in a loose bouquet of leaves without forming a head in the center.

Kale are known to like dry, olive oil, or lemon juice hand massages; this quick process helps breaking up the cellulose structure, in a way to get a slightly sweeter and milder taste.

Like quinoa, because of its health value, it became wildly popular. Consuming Kale may help boost your digestive system. It contains a wide range of nutrients like calcium, vitamins A, K and C, fiber, antioxidants, and iron. It is available in different types.

Curly Kale-Blog

  1. Curly-leaf Kale

This is the most common type. They tend to have a distinct peppery flavor. The leaves are so crinkly and tight. The best way to chop them is to separate the leaves from the stalk first, next lay the leaf upside down on the chopping board and using a knife cut following the stalk down along both sides. The stalks are fibrous and hard, if you prefer not to discard them, they can be used to make stews or stocks.

Russian Kale-Blog

  1. Russian Red Kale

Russian red kale has dark green fringed leaves and red stems. They somehow resemble to oak leaves. The tips of the leaves are tender and sweet with a slight edge of nuttiness making it a good ingredient for raw dishes. They are juicy but not tender, the stems are thick and fibrous to consume same like Tuscan and curly kale. This gourmet variety will add lavish touch to your menu.

Italian Kale-Blog

  1. Baby Tuscan Kale

Tuscan Kale is better known by Italian as “cavolo nero” translated to English as black cabbage and often used in the Tuscan soup “ribollita”. Other names include dinosaur kale because its leaves resemble to dinosaur skin! It’s different than the curly kale because of its dark green color, smooth tender texture and mild flavor. It’s actually this type of Kale that changed me from a kale-hater candidate to a living-by-it one! It doesn’t taste bitter and has a deep nutty sweetness that I relish in my salads. Above picture features baby leaves, but it comes in bigger leaves as well.

Lemon Curd

Lemon Curd-HR

Lemon curd tops my lemon tart to make it epic, and layers my blueberry cake to make it a star dish and spreads over my coconut scone to make it morish. This is how I make it!

Ingredients

  • 4 egg yolks
  • 2/3 cup sugar
  • 1 tbsp lemon zest
  • 1/3 cup fresh lemon juice
  • Pinch of salt
  • 85g /6 tbsp unsalted butter, softened to room temperature and diced

Preparation

This is best done in a double boiler or in “Bain Marie”. Fill a small saucepan with water (about 4 inches) and bring it to boil, reduce the heat to keep the water at a simmer and place a clear Pyrex bowl inside. Make sure the size of the heatproof bowl (i.e. the Pyrex) is not too smaller than the saucepan so the steam is concentrated underneath it.

Place egg yolks, sugar, lemon zest, lemon juice, and salt into the Pyrex bowl and whisk until completely blended. As the curd cooks, whisk constantly until the mixture becomes thick, around 10 minutes.

Off the heat, add the butter dices and whisk until completely melted. Pour curd into a jar. Leave it open until completely cooled. Store in refrigerator up to 10-14 days.

 

 

Lemon Rice Salad

Lemon Rice SaladBlog3

This is the broad beans season in Lebanon and prices have dropped to less than 1000LBP per kg. In Lebanese currency this is really cheap. So we ate “fül” (broad beans) with beer, we cooked some as a stew with cumin and oil, we put a stack in the freezer. What else?

A salad! This salad makes a refreshing side dish. People enjoy most the combinations of fresh thyme and lemon zest that brings a burst of brightness to the rice. It is done with Basmati rice, but I like to mix my basmati with black forbidden rice, I’m not sure if I do it because of the flavors or because of the name. Forbidden rice or “emperor’s rice” earned its name because it was once reserved for the Chinese emperor to ensure his health and longevity, and forbidden to anyone else. It is gaining popularity for its high levels of antioxidants and superior nutritional value. I used today a Tilda Basmati Rice & Wild Rice pack, it contains 2 kinds of rice in 1 bag.

Like any salad, other ingredients of your choice can be added like dill, red onions or yellow pepper. “Who knew Rice Salad could be so good!”

Lemon Rice Salad

Ingredients

  • 1 cup basmati rice, uncooked
  • 2.5 cups water
  • Zest of 1 lemon
  • 1/3 cup thyme leaves
  • 3/4 cup fresh broad beans, skinless
  • 1/2 cup unsalted pistachios, soaked in water and peeled

Dressing

  • 1/2 cup olive oil
  • 1/4 cup lemon juice
  • Sea salt

Preparation

  1. Bring water to boil, then pour in rice. Cook rice until tender and water is all absorbed. (I used a mix of white and black basmati).
  2. Place cooled rice in a salad bowl and stir in lemon zest, thyme, beans and pistachios.
  3. Combine dressing ingredients together and drizzle over the salad. Toss to well combine.

 

 

 

 

Foul Mudammas

Foul Meddamas -Blog

Although Lebanon is a small country but over the course of history many civilizations settled here bringing their own culinary creations and passing it on to us. Ottoman and Levantine cuisine has great influence on Lebanese kitchen and similarly, most dishes use olive oil, garlic, parsley and lemon. I love how Lebanese are rooted in traditions but also easily embrace modernity and move abreast. They developed an eclectic mix of food and made dining the center of every get-together, no matter what the occasion is. I wonder if this is gonna be ever the same after the confinement because of the covid19 virus. I can’t imagine Sunday without family reunions and summers without sunset drinks on the terrace.

Breakfast also includes marvelous options. From the savory list like manakish, kishik, balila or the sweet list, like knefeh, sahlab, honey areesheh cheese; Food here is taken seriously. Lebanon’s fertile soil grow flavorful produce, I think one has to taste it locally to really understand what I’m talking about. I was so happy with my foul mudammas this morning that I have been itching to share the recipe with you.

 

Serves 1

Foul Mudammas

Ingredients

  • 1 x 400g cooked broad beans or canned foul mudammas, drained
  • 1/3 cup of water
  • 1/3 cup lemon juice
  • 1/3 cup tahini
  • 1/3 olive oil
  • 2 tbsp parsley, chopped
  • 1 stem green onion, finely chopped
  • 1 tomato, diced
  • ½ tsp ground cumin
  • 1 tsp salt

Preparation

  1. In a small saucepan, over medium low heat, place the broad beans with water and bring to heat.
  2. Add lemon juice, olive oil, tahini, salt, pepper and cumin. Reduce to desired consistency.
  3. Return beans to plate and top with tomatoes, green (or spring) onions and parsley.
  4. Taste and adjust seasoning if desired and serve with bread.

TIP: I think spring onions or onions are essential in this recipe and don’t forget to drizzle with extra olive oil before eating.

 

 

Spaghetti Bolognese

Spaghetti Blog

Hello pasta lovers! Aren’t you numerous? Sometimes I really feel you don’t need a recipe to cook pasta. You throw it in the pan with any ingredients you have on hand and voilà! A fabulous meal is ready and bellies and taste buds are satisfied.

Spaghetti Bolognese is one of the meals that when I cook, I don’t have to worry about who doesn’t eat or who will whine about lunch because it’s everyone’s favorite. A meal I can cook with my eyes shut and my focus off.

Let’s do that!

Spaghetti Bolognese

Ingredients

  • 1 pack / 500g Spaghetti
  • 2 tbsp olive oil
  • 1 large onion, finely chopped
  • 2 garlic cloves, crushed
  • 400g minced beef
  • ¼ cup red wine (optional)
  • 400g fresh tomatoes, peeled and diced
  • 1 tbsp tomato paste
  • 1 tbsp fresh basil, finely chopped
  • Salt and pepper
  • Parmesan

 

Preparation

  1. Cook spaghetti in boiled water according to package instructions
  2. In a large saucepan, sauté onion and garlic until golden.
  3. Add meat and cook for 2-3 minutes, drizzle with wine and continue cooking until browned on all sides.
  4. Add tomatoes and cover with water. Add tomato paste. Season with basil, salt and pepper and let simmer for about 30 minutes or until the sauce is thick and rich.
  5. Drain cooked spaghetti and add to the pan with the Bolognese sauce. Toss well and serve with parmesan cheese.