Lebanese Lentils and Rice Pilaf

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I love lentils! Whether yellow, red-orange, green, brown or black, they’re all delicious. Lentils are rich with proteins and make fantastic dishes from all around the world. Lebanese Mjadra, Indian Khichdi, Egyptian Kushari, Peruvian Tacu Tacu, Cuban Sopa de Lentejas, French Salade de Lentilles, mmmm… delectable flavor!

I know many of you are online every day eager to venture in new recipes, but sometimes it’s a good change to just cook a classic dish!

Few days ago, I cooked lentils and rice pilaf AKA Mdar-dara.

“To all my Lebanese friends, I know what you’re thinking, Mdar-dara!!! I must be out of my mind to share this recipe hahaha. It’s like teaching an American how to make a coleslaw salad”.

It took me back to a simpler time where pulses were almost part of any meal I eat. Scrumptious, with nothing fancy needed. All ingredients were readily available. My pantry is never out of lentils, rice or onions!

There’s so much flavor in this recipe, and it’s healthy! It’s frequently served with yogurt and a green salad. I sometimes crown it with caramelized onions instead of fried ones, because I love this sweet taste with yogurt.

This is a great recipe I know my kids will eat. It’s inexpensive, nutritious and easy to prepare.

Enjoy:)

Lebanese Lentils and Rice Pilaf

Ingredients:

  • 1 cup dried brown lentils, sieved out, washed, rinsed
  • 1 cup long-grain white rice
  • 2 large onions, sliced
  • 4 tbsp vegetable oil
  • ½ tsp cumin (optional)
  • Salt and Pepper
  • Olive oil, to taste
  • Plain yogurt, to serve

Directions:

1. In a frying pan heat 4 tablespoons of oil and sauté onions until soft and beginning to golden brown.

2. Transfer half of the onions to a large saucepan, add the lentils, 3 cups of water, salt and bring to boil. Cook for 15 minutes.

3. Stir in rice. Add 2 cups of water and season with spices.

4. Reduce heat. Cover and cook about 15 minutes longer or until liquid is absorbed and rice and lentils are tender.

5. Transfer to a serving bowl, drizzle with olive oil and top with the remaining onion.

6. Serve chilled plain yogurt on the side.

Broccoli and Cauliflower Gratin

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Dad can combine any 3 vegetables to his delicious béchamel sauce and make a palatable gratin. The secret for a delightful gratin is fresh vegetables. Try always to choose fresh ingredients over frozen and use rich cheese on the top.

Before long kitchen became my place to unwind, I once bought a cooking book on vegetables and sampled few recipes. I fondly remember Serge eating my first gratin made with cauliflower and carrots! Gratifying!

Gratin is easy to make and my daughters Kaia and Axel love it. Fortunately, a way to make them eat their veggies;-)

Broccoli and cauliflower gratin

Ingredients

  • 250g (8oz) broccoli
  • 250g (8oz) cauliflower
  • 30g (1oz) butter
  • 30g (1oz) flour
  • 500ml milk (full fat or skimmed milk)
  • 50g (2oz) Gruyère, grated
  • 50g (2oz) Cheddar, grated
  • Parmesan, to taste
  • Salt and pepper
  • Pinch of grated nutmeg

Directions

1. Steam the broccoli and cauliflower until just tender.

2. To make the white sauce, melt the butter in a large saucepan. Stir in the flour and cook for 1-2 minutes to make a smooth paste. Gradually pour in the milk, whisking constantly. Season it with salt, pepper and nutmeg. When the mixture begins to bubble and thicken, remove from heat.

3. Now coat an oven dish with a thin layer of the white sauce then arrange the vegetables in an oven dish and sprinkle with salt and parmesan cheese.

4. Top with the rest of the white sauce and cheeses. Bake at 180°C (350°F, gas mark 4) for 30mn.

New York-Style Crumb Cake

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Shopping on 5th avenue is not the only thing I love about New York City, but also muffins, scones and cakes. Since it’s a food blog, I will have to skip the shopping tips and trends of the week news and put you on the fast track to sweet tooth news flash.

To all the cakes lovers out there, NYC is your haven!

Breakfast is my favorite meal of the day and I find a pleasure in the morning instead of having it at the hotel, to go out, walk Manhattan streets and stop by one of my preferred cafes to have my granola berries breakfast with a cinn raisin bagel (shortening of cinnamon-raisin bagel) and a cupcake or a slice of cake take away.

Nothing tastes as delicious as homemade New York-style crumb cake fresh from the oven, especially if prepared the old-fashioned way. Paired with home made berries jam and sprinkled with fine crumbles and icing sugar. Mmmmm, luscious!

Get ready to be transported to a fluffy bliss with this stylish cake recipe.

New York-style crumb cake

Ingredients

Crumble:

  • 2 cups flour
  • 1 cup brown sugar
  • Pinch of Salt
  • 1tbsp ground cinnamon
  • 1 ½ sticks / 150g unsalted butter, melted

Cake:

  • 2 and a half cups of flour
  • 1 tsp baking soda
  • Pinch of salt
  • 1 ½ cup white sugar
  • 1 and a half stick of unsalted butter
  • 3 eggs
  • 1 tsp vanilla
  • 2/3 cup sour cream
  • Icing sugar for dusting

1. Preheat the oven to 180C/350F/Gas 4.

2. Grease a baking pan.

3. Make the crumb topping: In a bowl, combine together flour, cinnamon, sugar and salt. Pour warm melted butter over mixture and rub with your fingers to make medium and large clumps.

4. Whisk together flour, baking soda and salt.

5. In a separate bowl, beat sugar and butter until fluffy. Add eggs one at a time, then vanilla. Beat in flour mixture alternating with sour cream until well combined.

6. Pour batter in the baking pan and sprinkle the crumbles evenly.

7. Bake in the oven for 40-45 minutes until the crumble is browned and the skewer inserted into the centre of the cup cake comes out clean.

8. Transfer to a wire rack and wait until cool.

9. Dust with icing sugar. Serve.

Try it with a touch of jelly. Once you pour the batter in the baking tray, spoon the jam over it and finish with sprinkling the crumbs.

Quiche with Bulgarian cheese and Thyme

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Before I got to know the following recipe of quiche, I never did a quiche in my life. For me quiche was spinach and ricotta! And as much as I love shortcrust pastry, spinach and cheese, this COMBO wasn’t my favorite.

Until one day my charming-sweet-smart neighbor Eliane (can’t say else coz she’s gonna be around for a long time hihihi) introduced me to her Quiche with Bulgarian cheese and Thyme. Her recipe had magical powers with immediate effect:)

There was something about this quiche that fascinated me. The addition of the fresh thyme made it fragrantly delicious. The blend of the creamy, crumbly Bulgarian Feta cheese with Mozzarella and Emmenthal made the flavor really kind of hard to describe. I couldn’t wait until I tried it. It sure earned me big smiles from my hubby and guests!!

Ever since, I make more quiches in celebrations. It’s easy, delicious and a crowd pleaser!

I stayed true to Eliane’s recipe, it takes no time to prepare and your friends will ask for the recipe! I did!

“Eliane you have all the credits on this one, and now that I mentioned your name three times can I count on you to host Kaia for a play date while am in Saint-Tropez this week?;-)


Ingredients

  • 1 pack of Shortcrust pastry or “Pâte brisée”
  • 200 gm Sheep Bulgarian cheese unsalted, broken into pieces (A.K.A Bulgarian feta)
  • 100 gm  grated Emmenthal cheese
  • 100 gm grated Mozzarella cheese
  • 1/2 cup chopped fresh thyme
  • 1/4 tsp ground black pepper
  • 3/4 tsp salt
  • 1 cup fresh cream
  • 2 tbsp of sesame

Cooking Directions

Before you cook the crust as instructed here-below, compare it with the directions on the pack.

1. Preheat oven to 180°C. Roll out dough on floured surface to 32cm round. Transfer to 25 diameter tart pan. Press to form double-thick sides. Pierce crust all over with fork.

2. Crumble the Bulgarian cheese on the crust. Put fresh ground pepper and salt.
3. Arrange the fresh thyme over the white cheese, followed by the Emmenthal cheese and Mozzarella.
4. Pour the cream and sprinkle with sesame.
5. Place tart pan on oven rack.
6. Bake quiche until crust is golden about 30 minutes. Transfer quiche to rack; cool 10 minutes.

WARNING!!! Contains Inappropriate Photos!

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Banoffee Pie is one of my favorite sweets! Full of all things naughty, banoffee pie tastes amazing.

But before I pass you the recipe, I’d like to apologize to all those who are on a strict diet, to all those who are trying hard to fit in a smaller size of jeans, to chicks aiming for a flat belly this summer, to all my friends who are in the middle of their Vela Smooth sessions and to all those who are cutting on carbs. For all the rest, I hope you try this British classic dessert cause it’s irresistible! 🙂

I admit it’s a sweet dessert, a little bit too sweet than other desserts, the reason why I prefer to do it in a small glass /verrines and to decorate it with dark chocolate.

Banoffee stands for Banana+toffee, these 2 ingredients must have exchanged vows once upon time …and I lived happily ever after.

Banoffee Pie Verrine Style

Ingredients

  • For the base: 60g butter, melted
  • 250g digestive bicuits
  • For the caramel: 100g butter
  • 100g brown sugar
  • 1 can of Condensed Milk
  • For the topping: 4 bananas, sliced
  • Cocoa Powder, to dust
  • Chocolate curls, to decorate
  • Whipping Cream (optional)

Preparation

  1. Place the biscuits in a plastic bag and crush using a rolling pin. Transfer to a bowl and add the melted butter and stir. Divide the mixture into 12 small glasses and press into an even layer. Chill the base while you make the filling.
  2. In a non-stick saucepan place the butter and sugar. When the butter melts and the sugar dissolves add the condensed milk and stir continuously. Bring gently to the boil. As soon as it thickens, remove from heat and allow to cool.
  3. Spread the caramel on the biscuit base evenly and chill for about 1 hour or until firm.
  4. Slice the bananas, dust liberally with cocoa powder and layer over the caramel. Finish with whipping cream and some grated chocolate. Serve.

Banoffee MilkShake

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My baby girl is also a foodie and loves playing “restaurant” insisting on serving me real food that she can prepare alone. A Banoffee Shake is a gem on Kaia’s list, because she knows I love bananas and (almost) doesn’t require any of my assistance to make it.

It’s simple, sweet and refreshing! Cheers:)

Kids and Family Version

Ingredients

  • 2 ripe bananas, peeled and sliced
  • 250ml / 1 cup milk
  • 2 scoops vanilla fudge or caramel ice cream
  • 1 tsp lemon juice
  • 1 tsp honey (optional)
  • Grated chocolate and banana slices, to decorate

Preparation

1-    Place in the blender bananas, milk, ice cream and lemon juice.

2-    Process for 30 seconds or until smooth.

3-    Sweeten with honey if desired.

4-    Pour into glasses and decorate with grated chocolate and banana slices.

Alcoholic Version

Ingredients

  • 2 ripe bananas, peeled and sliced
  • 250ml / 1 cup plain yogurt
  • 1 cup ice cubes
  • 2 tbsp sugar
  • 1 tbsp banana liquor
  • 1 tsp lemon juice
  • Grated chocolate and banana slices, to decorate

Preparation

1-    Place in the blender bananas, yogurt, ice cubes, sugar, liquor and lemon juice.

2-    Process until smooth and creamy.

3-    Pour into glasses and decorate with grated chocolate and banana slices.

P.S. The riper the fruit is, the sweeter the taste.

Strawberries Va-va-voom!

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Rocket leaves (arugula), Parmesan cheese and strawberries. Really, what’s not to love about that?

I mixed up all 3 ingredients, sprinkled little salt, drizzled oil and balsamic vinegar and my lunch box is ready!

I’m sue you all had in your life rocket leaves salad with Parmesan, mushrooms, tomatoes or bresaola, but did you try it with strawberries or blue berries? Delicious!

I have a photo shoot today and the schedule is tight. A quick light salad to munch on is an enjoyment on my little break. See you later!

Rocket Salad with Strawberries and Parmesan

Ingredients

  • 1 pack of rockets leaves
  • 12 strawberries, hulled and chopped [or blueberries]
  • Shaved parmesan, to taste
  • Sea salt, to sprinkle
  • Olive oil, to drizzle
  • Balsamic Vinegar, to drizzle

Preparation

Mix all ingredients, rocket leaves, berries and Parmesan. Sprinkle with salt and drizzle with oil and vinegar.

Pumpkin and Sweet Potatoes Soup

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Although it’s springtime, but cold doesn’t seem to be convinced that his time for now is over. One day we’re in short sleeves and the next day we’re wearing raincoats!! We’ve seen rain and cold last week, and the first thing that came to my mind for lunch was soup. Not any soup, but yummy Pumpkin and Sweet Potatoes Soup. The first time I had it was in Lapland. Yes, I’m one of those proud travelers who crossed the Arctic Circle (see attached certificate)!!!

We went on Christmas 2 years ago to the north of Finland where Kaia (my daughter) visited “the real Santa”. Sweet potatoes soup wasn’t the only first thing there I had in my life, but also hamburger made with reindeer meat. I was never able to express out loud how good it was, fearing that Kaia thinks mummy is eating Rudolf the red nose reindeer;-)

I recommend this soup, especially for those who have toddlers at home. Pumpkin is loaded with lots of minerals, including iron, magnesium and potassium. It is also a high source of vitamins A, C, K and E and antioxidants carotenoids. It is low in salt, cholesterol and saturated fat.

Time to take out your casserole and start!

Ingredients

  • 1 medium onion, chopped
  • 1 garlic clove, crushed
  • 10g butter
  • 350g sweet potatoes, peeled and diced
  • 1kg pumpkin, peeled and cut in wedges
  • 1 cup milk
  • 4 cups vegetable stock
  • ½ cup parmesan, grated
  • Salt and pepper, to taste
  • Pumpkin Seeds, to garnish

Preparation

1. In a large saucepan melt the butter. Add onion and garlic, and cook until the onion has softened.

2. Add the pumpkin, sweet potatoes and stock. Season to taste. Cover and simmer for about 20mn or until pumpkin and sweet potatoes are tender.

3. Remove from heat, and blend with a hand stick blender.

4. Transfer to a clean saucepan, add the milk and cook for another 5mn.

5. Top with cheese and garnish with pumpkin seeds. Serve!

Italian Bruschetta

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Italians have taste! They mastered Fashion, Art and Food. From the smallest bruschetta to a large sea-food risotto, they’ve got cooking skills in their genes.

Pizza, pasta, pesto, parmigiano, ricotta, mozzarella, tiramisu, panna cotta, … Is there anything I can name that is not delicious?! I find their menu extraordinary. Simply mouthwatering!

Bruschetta (pronounced “brusketta”) is an Italian appetizer to enjoy at any time of the day or to make a delicious starter for your dinner. It consists of roasted bread “pane bruscato” rubbed with garlic and topped with extra-virgin olive oil and a pinch of salt. We Lebanese are lucky to have one of the finest olive oil in the world, because bruschetta will taste best when using good quality of oil.

The original recipe of bruschetta has been customized around the world, and the most popular includes tomatoes and fresh basil. The freshness and perfect taste of this meal will make your guests gobble it all up and keep on asking for more.

Choose a French or Italian bread, as long as it’s moist and fresh. I prefer thyme bread for a more accentuated flavor.

These are my 2 favorite toppings. They are both prepared the same way: For the first I added basil, olives and tomatoes, and for the second I added thyme, feta and tomatoes. I wasn’t sure if I should give you the exact amounts, because it’s all a matter of taste. So please feel free to put more or less of any of the ingredients. Come on!

Italian Olive Bruschetta

  • 1/2 baguette (French bread) or 6 slices of sourdough bread, toasted and sliced
  • 2 cloves of garlic, unpeeled and halved
  • 2 large tomatoes or 16 cherry tomatoes, chopped
  • Few sprigs of fresh basil, leaves picked and roughly chopped, smaller leaves reserved
  • 4 tbsp black or green olives, pitted and sliced
  • Extra virgin olive oil
  • Sea salt to taste

Feta and Thyme Bruschetta

  • 1/2 baguette (French bread) or 6 slices of sourdough bread, toasted and sliced
  • 1 clove of garlic, unpeeled and halved
  • 2 large tomatoes or 16 cherry tomatoes, chopped
  • Few sprigs of fresh thyme, leaves picked and washed
  • 50g Feta cheese, chopped
  • Extra virgin olive oil
  • Sea salt to taste

 Preparation

  1. Rub each piece of bread with garlic. Place on a cookie sheet and bake on the top rack of the oven until the bread turns slightly brown. (I personally sometimes toast my slices in a toaster to save time and it still works like a charm)
  2. In a salad bowl, mix all ingredients together, drizzle with olive oil and sprinkle with salt.
  3. Align the bread on a platter, garlic side up. With a spoon, place carefully the mixture on each slice and serve.

Strawberry French Toast

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As you already know I’m a Food Stylist and I have a shoot for a TV commercial tomorrow. Part of my job is buying the food that’s featured in the commercial ad. To get the best results, I always buy the highest quality available on the market, and of course the freshest products!

7:00am: Fresh Market

I reached the Fresh Market early in the morning on an empty stomach: BIG MISTAKE! I ended up buying 3 times more than I had on my shopping list:)

The job required 3 ingredients: asparagus, basil and tomatoes. However, I also bought pumpkin, cauliflower, zucchini, pears, apples, blackberries, strawberries, etc.

When I got back home I was craving for breakfast, so I decided to treat myself to some “pain perdu” with strawberries. It’s quick to prepare, fresh and consistent.

Strawberry French Toast

Ingredients

·      2 eggs, lightly beaten

·      2 cups of milk

·      1tsp vanilla

·      20gms butter

·      4 slices of white bread or milk bread

·      10 strawberries, hulled and cut

·      Icing sugar, to sprinkle

Preparation

1.   Beat eggs, milk and vanilla

2.   Soak bread in mixture and shake excess.

3.   Melt the butter in a pan and cook the bread on both sides until brown.

4.   Line the strawberries and sprinkle with icing sugar

*You can add vanilla ice cream and serve it as dessert! mmmm