Category Archives: Breakfast

Love Bananas?

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Maya Oran-Banana Muffin

I want to share this recipe on my blog for the sake of its amazing taste. The outcome is lush and moist muffins. They are by far the easiest to make and super healthy. It uses, whole-wheat flour, All-Bran cereals, skimmed milk and a tiny amount of butter. Children relish them. I baked a dozen of Banana muffins today and their aroma permeated my kitchen. Mmmmm!

My conscience

-Wake up!! (snapping fingers) 

I have to confess that as a food stylist I have to be embarrassed of how those muffins look like. They don’t rise like other do and the texture is a little lumpy. Well let’s say it’s more authentic like that:) But I do promise you a flavorful snack/breakfast, not too sweet but truly delectable.

Banana Muffins

Ingredients

  • 1 cup All-Bran® cereals
  • 1 ½ cup skimmed Milk, at room temperature
  • 1 cup Whole-Wheat Flour
  • Pinch of Salt
  • 1 tsp Baking Powder
  • ½ stick / 50gm Butter
  • ¼ cup brown Sugar
  • 1 tsp Honey
  • 1 Egg, lightly beaten
  • 2 ripe Bananas, mashed
  • ½ cup Raisins

Preparation

  1. Pre-heat oven to 180ºC
  2. Soak All-Bran cereals in milk for about 10mn.
  3. Mix flour, salt, baking powder.
  4. Cream sugar and butter. Add Honey and egg. Mix well.
  5. Stir in the soaked milk gradually alternating with the flour mixture.
  6. Fold in the bananas and the raisins.
  7. Divide the batter into the muffin cases and bake for 20-25 minutes until toothpick inserted in the center of one of the muffins comes out clean. Cool for 5 minutes and remove from pan to a wire rack to cool entirely.

Kishik porridge or Kishk

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I came back from the gym to find out my handsome man making breakfast! Isn’t it great to have someone cooking for you! I’m so blessed I know! Not only the pictures he takes for my blog are amazing but he also loves cooking!!

My beautiful girl and petite adorée Kaia is back to school, and this means longer mornings for me to finish all those piled up tasks and to take pictures of food right before I eat it:)

Thursday, September 20, 2012. The Oryans breakfast menu is Kishik soup.

Lebanese Kishik powder is made from wheat (burghul) fermented with yogurt (laban). It’s a 10-days-process, that till now many of the Lebanese, especially living in the village including my mom-in-law Laure, prepare it every year in September as part of their pantry (mouneh) ingredients for winter. It’s cooked in many ways, my favorite is Kishik samosa style or Kishik porridge.

My share of kishik was delivered yesterday and Serge couldn’t wait to cook some. It’s one of his favorite food! It’s another staple in our house. He only makes it for breakfast, but many will eat it for lunch or dinner. I love it without the meat since it has always been a breakfast meal for me. A true delight!

Thankfully, my hubby is finally sharing his recipe!

Much love, Maya xx

Kishik porridge

Ingredients

▪    2 tbsp olive oil
▪    1 tbsp butter
▪    1 medium onion, chopped
▪    2 cloves garlic, crushed
▪    ½ kg lamb, ground (optional)
▪    2 tbsp pine nuts, toasted
▪    1 potato, peeled and diced small
▪    1 cup kishik (found at stores who sell Mediterranean food)
▪    4 cups water
▪    Salt to taste
▪    ½ tsp white pepper

 Preparation

  1. In a pan, heat olive oil then melt the butter. Add the onions and sauté until soft and golden. Add chopped garlic and cook for another 3-5mn.
  2. If you’re cooking kishik with meat this is when you have to add it. Add meat to the pan and cook for 10mn. Add pine nuts. Stir. Add potatoes and sauté until tender.
  3. Lower the heat, add Kishik and water and stir well. Season with salt and white pepper.
  4. Stir thoroughly. Cook until the soup is thickened.