1. In a blender, place beet and milk and blend until smooth.
2.Add egg, vanilla, sugar and oil. Blend to combine.
3. Add flour, baking powder, and salt Pulse a few times to combine.
4. Transfer batter to bowl.
5. Heat a nonstick pan over medium-low heat. Grease with butter and laddle 1/3 cup of the batter into the pan. Cook for 2-3 minutes on each side, same as you cook pancakes. Repeat to finish all batter.
6. Pile the pancakes up to form a cake and decorate with icing sugar, fruits, sprinkles, … or serve separately like you do regularly. Bon Appétit!
1. Grate the potatoes manually or using your electric robot. Rinse grated potatoes until water is clear. Drain then squeeze using a tea towel to dry well.
2. Combine potatoes, onion, egg, flour, salt and pepper
3. In a large heavy skillet, heat about 1/4 inch of oil. I use kitchen metallic tongs to spoon about 1/2 cup potatoes into the pan in a flat thick layer. Around 3 “potatoes pancakes” can be cooked at a time.
4. Cook until a nice brown crust forms on the bottom, then flip over and brown on the other side.
3 cups flour
1 tbsp baking powder
2 tbsp ground aniseed
1 cup vegetable oil
1 ½ cups carob molasses (Dibs el kharrub)
1 cup water
½ cup slivered almonds (optional)
Preheat oven to 180°C. In a bowl, mix flour, baking powder and aniseed. Add oil and stir to make a paste.
In a separate bowl, combine molasses and water. Add gradually to the flour paste and mix.
Grease a cake mold and pour batter. Make sure it’s flat and even. Sprinkle with almonds.
Bake for approximately 40-45 minutes, or until top is springy to the touch and a wooden skewer inserted comes out clean. Allow to cool for 15 minutes in the pan before transferring to a plate.
FRIENDS… and not the TV show! Friends that we have, from school, work, clubs… and friends we make through our children later in life. How many times while dropping your child at a new friend and when waiting for the door to open, you start wondering about the mom… Is she nice? Fun? Warm? Chatty? Psycho? Does she give a lot of sweets? And how many of them ended to be a keeper and became one of your closest friends. I am blessed with few of them, actually many, and we share a lot; we take trips together, we volunteer for school projects and we sometimes bake together.
The Honey Almond Slices is a new recipe for me. Axel, my daughter, had tasted it at her friend’s house and at pick up time she begged me to bake some for her. The funny part is that the mom bought her bars at the market and doesn’t even know what it was called. Thanks God for Pinterest where I combined few recipes and made my own with less butter and less sugar but still I thank my friend for the inspiration. My eagerness is boundless to try new recipes, especially that belongs to the dessert section.
For the base:
1 ½ cup all purpose flour
1 cup ground almond
1/2 cup light brown sugar
120g butter, melted
For the topping:
½ tsp salt
¼ cup honey
2 cups sliced almonds
25 cm x 25 cm pan
To make the base Combine flour, ground almond, brown sugar and melted butter until you have a moist sandy mixture. Press mixture into a brownie mold or tart tin and bake for 12 minutes at 170°C / 335°F.
To make the filling Inside a saucepan, on low-medium heat, place butter to melt, add sugar, honey and sliced almonds. Stir to well combine.
Spread mixture to top evenly the base and return to oven to bake for 25 minutes or until deep golden brown.
Allow to cool completely. Remove from pan and slice into squares or rectangles and serve.
Freekeh is a young chewy wheat, with a nutty flavor. Containing twice as much protein and fiber as quinoa, freekeh is nutritious! Try this combination of antioxidant-rich pomegranate, beetroot, avocado, herbs, seeds and watch those health benefits add up!
Beetroot Freekeh Salad
3 cups whole grain freekeh, cooked according to package directions
1 cup beetroot, grated
1 cup fresh purslane leaves (bakle)
1 cup fresh thyme leaves
½ cup pomegranate arils
1 avocado, diced
½ cup mixed pumpkin and sunflower seeds
1 cup olive oil
½ cup lemon juice
2 tbsp fresh mint leaves, minced
1 tsp lemon zest
1 tsp sumac
½ tsp salt
1 tsp oregano
In a salad bowl, combine freekeh, beetroot, purslane, thyme, pomegranate avocado and seeds.
To make the dressing, mix together all ingredients and shake well.
Grade 3 class at my daughter’s school are preparing for International Day next month and they chose Argentina to represent and talk about. Part of the celebration, they proposed to serve a rice salad on that day, with Chimichurri sauce. Since I always volunteer to help with the food, I came up with my own version of the recipe and took a picture of the end product. I’m super happy to document it in my blog and share it with you, hope you will like it.
If you like to add more ingredients, my advice is to stay away from juicy ingredients and stick to solid ones like chorizo, ham, pickles, green onions, …
Ensalada De Arroz Con Chimichurri
Rice Salad with Chimichurri
3 cups long grain rice, cooked and cooled
1 cup kidney beans, drained and rinsed
1 cup corn, drained and rinsed
1 cup cucumbers, diced
1 cup red bell pepper, diced
1 cup fresh parsley, finely chopped
1 teaspoon dried oregano
1 cup olive oil
½ cup apple vinegar
Freshly ground Salt and Black Pepper
In a large bowl combine all salad ingredients.
In a small mason jar combine all of the dressing ingredients; shake well. Pour the dressing over the salad and mix well.