Sweet Chestnut Dip

Sweet Chestnut Dip .jpg

Ingredients

  • 250g chestnuts, roasted and peeled and cut in 2
  • 3 tablespoons brown sugar
  • 1 teaspoon vanilla extract
  • 250 ml / 1 cup cream
  • 2 tablespoons Cognac or Irish Cream liqueur

Preparation

  1. Place all ingredients in a saucepan over medium heat and stir with a spoon until sugar dissolves.
  2. Let simmer for 10 minutes or until chestnuts have softened.
  3. Off heat, blend the mixture until soft and smooth.
  4. Refrigerate overnight or until firm and serve with apple slices or your favorite crackers.

 

 

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Maya’s Ingredients 4th Anniversary

MocchaDrinkbyMayaOryan Four years ago I started a blog thinking that this will be a great idea to document all my favorite recipes and have them all in one location. This idea developed since tremendously and instead of a cooking book, I ended up with an address book filled with contacts of friends from all over the world. I’m blessed to have so many followers and so many clients interested in my cooking and work as a food stylist. It’s this Blog that took me this far! I had people assisting me on shoots just because they know “Maya’s Ingredients”, I met fresh graduated photography students who knows my name because I was introduced to them as part of their course at college and I was invited to speak about Food Styling and Food Blogging at several events and TV shows because my Blog and website made it so easy for every one to find me and view my work. I’m thrilled, …no overwhelmed:) I’m happy and I will have a toast to you, thank you for passing by and hope to see you often. This elegant drink can be put together in 3 quick steps. Serve it in martini glasses or shot glasses and say CHEERS!

Vanilla Vodka – Espresso Drink Ingredients

  • 1 cup Vanilla Vodka
  • ½ cup Cold espresso
  • ¼ cup Tia Maria
  • Wedge of Orange
  • 1 tbsp cocoa
  • Pinch of cayenne

Preparation Combine vodka, espresso and Tia Maria liquor into a shaker filled with ice and shake well. To serve, rub the rim of a martini glass with an orange wedge and dip into the cocoa cayenne mixture. Pour drink inside and enjoy. Cheers!

Thai Coconut Soup with Shiitake Mushrooms and Noodles

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It has been really cold outside the last couple of days; winter has definitely arrived, temperature has dropped, and the wind is whipping up rain, thunder and grey sky.

Since I have the cold, I feel that there’s nothing better than cocooning inside my home and cozying up to the fireplace while sipping home made hot chocolate or a hearty warm soup.

Being sick is not fun especially when your nose is so congested that all food seems tasteless. I was craving for spicy meals and intense flavors when this recipe came to my mind.

It was ready in no time mostly because I had all the ingredients available. I love this soup, it’s creamy, flavorful and easy to prepare. Add chicken and it will become a complete meal.

Enjoy!

Thai Coconut Soup with Shiitake Mushrooms and Noodles

Ingredients

  • 1 tbsp Vegetable Oil
  • 1 thumbed-size piece of fresh ginger, grated
  • 1 tbsp Thai red curry paste
  • 3 cups chicken stock
  • 1 tbsp fish sauce
  • 1 tbsp brown sugar
  • 1 can coconut milk
  • 1 carrot, sliced
  • ¼ cup green onions, sliced (green part only)
  • ½ cup shiitake mushrooms fresh or in a jar, sliced
  • 100g noodles
  • Juice of 1 fresh lime
  • Salt, to taste

Preparation

  1. Heat oil and cook ginger and curry paste for 1 minute.
  2. Add chicken stock, fish sauce, brown sugar and simmer for 10 minutes.
  3. Stir in the coconut milk, carrots, green onions and mushrooms and cook until the mushrooms are soft, about 5-7 minutes.
  4. Add noodles and cook for further 2 minutes. Stir in lime juice and season with salt. Serve hot.

Figs and Brie Cheese Quiche

 

Picture taken by my talented daughter Kaia:)

Picture taken by my talented daughter Kaia:)

One of my clients sent me a pack full of pastries; shortcrust ready rolled, puff cases, filo sheets, … asking me to give him my feedback about the quality of the product.

So I spent the week, eating tarts, quiches and samosas! Not that I’m complaining. I guess you should know by now that my love for baking is unconditional.

Ready rolled pie pastries are one of my much-loved ingredients, especially after a long day at work. I often line my pie dish, flute edges and then open the fridge and think about the filling. Recipes with shortcrust pastries are versatile and trouble-free. I don’t think it is said easy as pie for nothing;-)

I wanted to break away from routine ingredients so I started with a pesto rosso spread, topped it with some blue cheese, slices of brie, sprigs of thyme, and dried figs. The outcome was a hit through! I served it for some friends visiting in the evening and as soon as I saw their heads nodding I knew I had the green light to share the recipe with you all.

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Ingredients

  • 1 Pack of Shortcrust Pastry or “Pâte Brisée”
  • 2 tbsp pesto rosso
  • 2 tbsp blue cheese, crumbled
  • 150g Brie cheese, sliced
  • ¼ cup fresh thyme leaves
  • 5 dried figs, sliced
  • 5 eggs
  • ½ cup low-fat milk
  • Salt and Pepper, to taste
  • Maple syrup to drizzle

Preparation

  1. Pre-heat oven to 180°C.
  2. Roll out dough on floured surface. Transfer to pie dish. Trim and flute the sides. Pierce crust all over with fork.
  3. Start by spreading the pesto on the crust.
  4. Distribute the blue cheese and decorate crust with slices of brie in a fan shape.
  5. Add thyme and figs.
  6. Beat eggs well. Add milk, pepper and salt. Pour over the filling and place pie dish on the middle oven rack.
  7. After 20mn, drizzle with maple syrup and place it back in the oven for another 10 to 15mn.
  8. Transfer tart to rack; cool 5 minutes.

Cream of Broccoli

BroccoliSoup-MayaOryan

Last week, my husband had to travel to Dubai for few meetings, so the kids and I excitedly tagged along, since I also had a one-day shoot for Al Marai brand and my daughters had a long weekend at school.

I found it a great opportunity to spend quality time together and with our beloved “Dubaïote” friends.

From airport to my meeting, kids didn’t mind at all playing around in the big studio and mess with the cameras.

It’s true that I had to work the next day but this in fact was an invitation from heaven to them to Candylicious where they could buy all the sweets they crave for, that Mommy (myself) never allow it and Daddy APPROVES it occasionally. In the evening Axel’s tongue was so green that I had to brush it and Kaia had candy wrappers inside her clothes. Gosh!

I’m blessed with friends like Zeina, Roula, Angy and Fares! During the day we roamed around playing areas, aquariums, the wildlife park and kids places and in the evening my friends offered to baby sit my children so we had the chance to club and celebrate Valentine like honeymooners☺ Dubai you are my kind of getaways: I LOVE YOU!

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Back to reality, I usually come back with batteries fully charged and energy overloading but this time I got back and my heart still there, wish this trip was a little bit longer I really need a break, I’ve been shooting commercials every week since September.

So with the little energy I have, on this week’s menu was soups and salads.

I cooked Cream of Broccoli. I used fresh broccoli, home made stock and skimmed milk, which made my soup a hearty meal to enjoy in front of the fireplace.

Tip: This can also be served in a tea cup as a starter for guests.

Cream of Broccoli

Ingredients

  • 450g fresh broccoli florets, cooked in boiling water
  • 1 tbsp butter
  • 1 small onion, finely chopped
  • 1 ½ cup warm vegetable stock
  • 1 cup milk
  • Salt & White pepper, to taste
  • 50g Feta (optional)

 Preparation

  1. Melt butter in a saucepan and sauté onion until lightly brown and wilt.
  2. Add the cooked broccoli and stir for 2 minutes. Add the warm stock and simmer for approximately 5 minutes.
  3. Off heat, purée mixture into a blender.
  4. Stir in milk and simmer for 3 minutes. (Add milk or stock until desired consistency).
  5. Season with salt and pepper.
  6. Decorate with feta cheese and serve.

Quinoa and Chickpea Salad

MayaOryan-QuinoaSalad

My first encounter with QUINOA was only few years ago. Before that, I never heard of it.

My Peruvian friend told me that it has been around for centuries, and I thought of myself, what a goose!

When I googled QUINOA, I found out that it is a whole protein and is packed with dietary fiber, iron, magnesium and phosphorus. This grain is gluten-free and has seen an increase in popularity in gluten-free diets. So gifted!

-Quinoa and I can sure be pals.

And all of a sudden, every restaurant I know has a quinoa recipe on his menu, and every Lebanese recipe has been exposed to the Quinoa factor; Tabouleh with quinoa, Falafel Quinoa, Zucchini stuffed with quinoa, Halloumi quinoa salad and many more.

Ever since, I geared up and Quinoa became a staple in my pantry.

One of my favorite Quinoa recipes that I’d like to share today, as it’s also going on my Christmas menu this year, is Quinoa and Chickpea Salad. And here how I make it!

Ingredients:

  • 1 cup quinoa, cooked as per packet directions
  • 400g chickpeas aka garbanzo beans, cooked and peeled (or canned in brine)
  • ½ cup dried cranberries
  • 1 medium red pepper, diced

For the vinaigrette:

  • 4 tbsp Balsamic Vinegar
  • ¼ cup Olive oil
  • 1 tbsp Honey
  • 1tsp Dijon Mustard
  • Salt, to taste

Directions:

Basically, 1 cup of quinoa is cooked in 2 cups of water. Boil until all water is absorbed.

In a salad bowl, mix all 4 ingredients.

Whisk together the sauce’s ingredients until thickened and drizzle over the quinoa-chickpeas mix. Combine well and serve.

Vodka Marinated Salmon

Serge and I love to have friends over dinner! During summer we enjoy the breeze outside on the terrace and during winter we enjoy cocooning inside with the fireplace really cozying up the atmosphere.

Lately we have had many friends visiting, but I had many photo shoots working long hours every day. Can you imagine getting home at 7:30pm, only 1 and a half hour before your guests arrive?

Because this happens to me very often, I now have in my repertoire numerous menus to be prepared in no time.

Salmon fillets are one of my favourite on the list offering a wide array of methods to cook; fried, baked, smoked, raw sashimi, … you can work wonders with it! It’s a gourmet meal!

Here’s one of the easiest and fastest recipe to prepare delicious baked salmon fillet. It results in a beautiful dish full of flavor and substantial savor.

I paired it with basmati and wild rice, and steamed edamame beans. Garnished it with carrots to add colours.

My guests loved the food and asked for the recipe, this request never fails to make me feel all warm and fuzzy inside:)

Vodka Marinated Salmon

Ingredients

  • 4 salmon steaks (about 1inch / 2cm thick)
  • ¾ cup / 185ml vodka
  • ¼ cup / 60ml fresh orange juice
  • 1 tbsp thyme, washed and picked
  • 2 sprigs, Rosemary
  • 1 tbsp sea salt crystals
  • Black Pepper to taste

Preparation

1. In an oven dish, place salmon steaks, skin-side down, as one layer and drizzle with vodka and orange juice. Push the thyme into the score marks of the fish. Sprinkle the rosemary and season with salt and pepper. Refrigerate for at least 20 minutes.

2. You can preheat oven to 180C/350F/gas 4 and bake for 15 – 20 minutes. Or you can transfer to a frying pan along with the marinade and cook for 5 minutes on the skin side and 1 minute on the other side or until crisp.

3. Serve with basmati rice and edamame beans and perhaps some wild rice.

The menu included all following items and I promise to share the rest of the recipes soon.

 Starters

Avocado Salad

Grilled Chestnut

Main Course

Salmon Fillet, mixed rice, edamame

Side Order

Baked Potatoes

Dessert

Apple walnut cake