Tag Archives: food photography

Oven-Baked Sea Bream

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Baked Fish

Hey folks, gather ’round for a slice of our neighborhood tales! It’s like just yesterday when my hubby and I reveled in the joys of tucking our little ones into bed, eagerly anticipating our own night out. Fast forward, and here we are, with a teenage daughter and a legally adult second one. Now, they’re the ones ushering us into dreamland before hitting the town.

Our eldest is spreading her wings a bit, navigating the world solo. Meanwhile, the youngest is still under the no-cab-alone rule. So, when she’s out, we’re either stationed at home, ready to pick her up, or hanging with our awesome neighbors who, I must say, are more like family now. Shoutout to Rania and Alain – they’ve been our partners in crime through countless celebrations, from Easter to Christmas to graduation and birthdays. We’ve even lost count of the wine bottles during our weekly dinner gatherings.

Tonight’s rendezvous is set for 8:30, featuring some baked fish and roasted cauliflower. Time to detox from all the cheese and raclette bingeing since Christmas – gotta keep it healthy, you know?

Speaking of fish, my go-to is SEA BREAM. Its mild, white meat is a winner for me. Found in various corners of the globe, it’s perfect for grilling. A decent-sized one, around 400gms, can be thrown on the grill whole – head and all.

My cooking mantra for this beauty? Keep it simple. A sprinkle of salt and pepper, some sliced onions and tomatoes for stuffing, lay it in a baking pan with lemon wedges and aromatic leaves, drizzle some oil, and voila! Pop it in the oven for 45-50 minutes, and you’ve got yourself a tasty treat. Who says healthy can’t be delicious? Cheers to good food and great company!

Ingredients

  • 2kg / 3-4 fresh Sea Bream fish (cleaned, gutted and scaled)
  • Sea Salt and coarse pepper
  • Zest of 1 lemon
  • 1 onion, cut in circles
  • 2 large tomatoes, cut in circles
  • 1 lemon, sliced
  • 3 sprigs of rosemary
  • 10-12 Basil leaves
  • Olive oil, to drizzle
  • 1/2 cup of White Wine
  • Kumquat (Optional)

Directions

  1. Preheat oven to 220°C
  2. Wash fish, pat dry and place in oven dish.
  3. Liberally sprinkle salt and pepper over all parts of the fish and inside the body cavity.
  4. Fill in and surround with zest, onions, tomatoes, lemon slices, rosemary and basil. Drizzle with olive oil.
  5. Pour the wine inside the pan and cook for about 50mn or until fish flakes easily with a fork.

Tartiflette

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Tartiflette, is the kind of food that stole my heart right from the get-go. In 2021, Paris, Christmas vibes, freezing temps, and my cozy food radar going bonkers. So, there I am, at the Christmas market in Les Jardins de Tuileries! While my husband and daughter are out there braving the cold, playing without their gloves at the Carnival Balloon Shoot, I’m on a culinary adventure! From one food booth to another, I’m on a mission to try every Alpine dish out there: raclette, fondue, tartiflette, poêlée montagnarde, -you name it.

But let me tell you, the one that stole the show for me was tartiflette. While the fam’s freezing their fingers off, I’m warming up my insides with this magical creation. It’s the kind of recipe with just four ingredients that I adore, especially when I’m not in the mood for a marathon cooking session.

This gem hails from the Savoie department in the French Alps. The name? Well, “tartifle” in Savoyard dialect means “potato”. Picture this: potatoes, cheese, onions, and bacon all coming together in a dance of flavors. The VIP of the dish? Reblochon cheese, but since I couldn’t get my hands on it today, I went for Coulommiers, another soft-ripened French cheese.

This delicious recipe is a perfect winter dinner. So, if you’re on the lookout for a meal that’ll hug your soul, tartiflette’s the answer. Cheers to simple joys and cozy eats!

Ingredients

  • 750g potatoes, peeled and sliced
  • 2 sprigs of thyme (optional)
  • 200g smoked bacon lardons
  • 20g butter
  • 1 large onion, sliced
  • ½ cup white wine (optional)
  • 150ml crème fraîche
  • 240g Reblochon, rind and all, sliced

Preparation

  1. Heat the oven to 180°C. Bring a pan of salted water to a boil, add the potatoes and thyme, and cook for 6 minutes until just tender. Discard the thyme leaves and drain.
  2. Turn a skillet to medium heat and cook the bacon pieces until they reach your desired doneness (5 to 8 minutes). Remove from the skillet and set aside.
  3. In the same pan, melt the butter over medium heat and fry the onion for 5 minutes. Return the bacon to the pan with the wine and cook until the onions are golden.
  4. Lightly butter an oven dish. Cover the base with the potatoes, then spoon over the onion mixture and the crème fraiche. Mix gently and top it with cheese. Bake in the oven for 30 minutes until bubbling and deeply golden. Leave to stand for 5 minutes, then serve.

Chocoflan

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Hello, Salut, Marhaba!  So, I’m totally into learning languages and geeking out on the origin of words. Currently, I am fluent in three languages (English, French, Arabic), can engage in conversational Italian, and navigate my way around Thailand, speaking their language, while shopping.

During the Covid lockdown, I crushed all the levels on Duolingo for Spanish, but let’s be real—I still feel hesitant to claim fluency. To achieve that, I believe I need to spend at least three months in a Spanish-speaking country.

Now, check this out: one of the MVPs in my personal dictionary is “NO.” I heard somewhere that in Irish Gaelic, they don’t even have a direct translation for it. What’s up with that? As a no-nonsense kind of person, I’m all about straightforward answers. “YES” means yes, and “NO” means no. No beating around the bush, you know?

But let’s get real about people. Why do they sometimes dance around the truth, leaving you to play detective? Sure, sparing feelings is cool, but there are those everyday situations where you’re just too nice to say NO to pizza when you’re totally gluten-intolerant or nod along to plans at a place your friend picked, and you secretly hate it.

Anyway, I was supposed to be chatting about chocoflan, but man, this whole avoiding a straight-up YES or NO just gets on my nerves.

Okay, back to the good stuff—the chocoflan! This dessert is next-level awesome. It’s fancy, it’s tasty, and guess what? It’s a breeze to make. Pour that flan mix over the cake batter, stick it in the oven, and bam! Like magic, it comes out with chocolate at the bottom and flan chilling on the top. Seriously, the first time I tried it, I felt like I had David Copperfield on speed dial. I never expected it to work so flawlessly on the first try. The sense of pride and accomplishment was overwhelming; I felt like a baking genius. I encourage you to try this recipe, hoping you’ll share in the joy and satisfaction I experienced. 🍰✨

Ingredients

  • 12 cup Bundt cake

For base:

  • Butter, softened or Butter Coating Spray
  • 1/4 cup caramel sauce

For the flan:

  • 354ml can evaporated milk
  • 397ml can condensed milk
  • 120g cream cheese, room temperature
  • 3 eggs
  • 1 tsp vanilla

For the cake:

  • 150g butter, room temperature
  • ¾ cup sugar
  • 2 eggs, room temperature
  • 1 ¾ cups all-purpose flour
  • 1/4 cup cocoa powder
  • 1 tsp baking powder
  • Pinch of Salt
  • 1 cup Greek yogurt (or sour cream)

For garnish:

  • Chocolate sprinkles

Preparation:

  1. Coat a 12-cup Bundt cake with butter or use the butter spray. Then drizzle caramel sauce and place the whole Bundt in a large oven dish or roasting pan that will be used for a water bath (bain-marie) during baking.
  2. For the cake: Beat butter and sugar together until light and fluffy.
  3. Add eggs, vanilla, flour, cocoa, baking powder, and salt.
  4. Pour yogurt gradually while mixing and scraping down the bowl with a spatula as you go.
  5. Pour the batter into the cake pan.
  6. For the flan: In a blender, combine the evaporated milk, condensed milk, cream cheese, eggs, and vanilla. Blend on high for 40 seconds.
  7. Pour the flan mixture evenly over the cake batter.
  8. Add about 1 inch of hot water to the roasting pan and place it gently into the oven.
  9. Bake at 180°C / 350°F for 1 hour, or until a toothpick inserted into the center of the cake comes out clean.
  10. When the cake is done, remove it from the water bath and cool completely to room temperature, about 1 hour.
  11. Chill in the refrigerator and invert the cake onto a large serving dish just before serving. Garnish with chocolate sprinkles and serve!

Carrot Cake

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Photography Serge Oryan – IG @sergeoryan_photography

Are friendships like recipes?

Imagine friendship as a thoughtfully crafted recipe. There are moments when I want to sprinkle in extra spices to infuse excitement, and other times, a dash of sugar to sweeten the bond. For depth, a pinch of salt is added, and for nourishment, a touch of aroma is introduced. I’d prepare it on high heat for a profound connection or simmer it slowly for a more leisurely pace. Casual friendship resembles a comforting cup of tea on chilly days, providing warmth and solace, while long-lasting friendships are akin to a glass of wine on challenging days, offering both tranquility and a touch of sparkle.

I am not only blessed with the most amazing family, but I am also surrounded by numerous friends whom I love and trust, whether it’s a day of joy or a day of difficulty. I know you are many, and you know who you are. Let’s continue to enrich our friendship, making it enduring and meaningful.

Back to the kitchen where baking lifts my spirits when I’m in a good mood, and even when I’m not, it has a way of brightening my day. Yesterday’s choice landed on carrot cake, a household favorite, possibly inspired by the fall season or the Halloween decorations adorning my house.

There are different variations, but I’ve been loyal to this recipe for years now. I wonder why I never thought of posting it before. It contains shreds of carrots, walnuts and raisins for added texture and flavor. The use of carrots in cake recipes can be traced back to a time when sweeteners like sugar were scarce or expensive. Carrots provided natural sweetness and moisture to cakes. However, the carrot cake we know today, can be quite high in sugar and calories, particularly with the cream cheese frosting.

This cake is appreciated for its sweet, moist, and subtly spiced flavor. Enjoy!

Ingredients

  • 1 ¼ cup brown sugar

  • 1 cup vegetable oil
  • 3 large eggs, at room temperature
  • 1 tsp vanilla extract
  • 2 cups shredded carrots

  • 3/4 cup shredded coconut
  • 2 cups all-purpose flour

  • 1 tsp baking powder

  • 1 tsp baking soda

  • 1 tsp cinnamon
  • ½ tsp salt

  • 1 can / 227g crushed pineapple in juice

  • ¼ cup chopped toasted walnuts

  • ½ cup raisins

Preparation:

  1. Grease and flour a 13x9x2-inch baking pan (or a 7-inch/18cm round pan).
  2. In a large mixing bowl, combine sugar and oil. Beat in eggs and vanilla.
  3. Add shreds of carrots and coconut and beat until combined.
  4. In another bowl, sift flour, baking powder, baking soda, cinnamon, and salt.
  5. Stir into the egg mixture. Stir in pineapple chunks with the juice, chopped walnuts, and raisins.
  6. Spoon the batter into the prepared pan. Bake at 180°C / 350°F for about 45 minutes, or until a toothpick inserted into the center of the bread comes out clean.
  7. Let it cool in the pan on a rack.

If desired, you can spread cream cheese frosting on the top, and this is how you make it:

Ingredients: • 227g / 8 oz. cream cheese, at room temperature • 2 tbsp butter, at room temperature • 1 tsp vanilla extract • 2 cups icing sugar, sifted • A pinch of salt

Preparation: Whisk together cream cheese and butter until smooth. Add sugar, vanilla, and salt, and beat on medium-high speed until well combined.

Peach Frangipane Tart

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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.

Baked Mac and Cheese

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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.

Home Made Pesto

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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.

Beetroot Freekeh Salad

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Avocado Frikeh Salad

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

Ingredients

  • 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

Dressing

  • 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

Directions

  1. In a salad bowl, combine freekeh, beetroot, purslane, thyme, pomegranate avocado and seeds.
  2. To make the dressing, mix together all ingredients and shake well.
  3. Drizzle dressing over salad and toss well.

 

Blueberry Cake

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Bueberry Cake.jpg

Hello hungry people:) I have good news for you, this cake recipe is so simple that even the most amateur cook may bake it. And with the almond crumble that tops it, you will end up with a celebratory treat to serve on ceremonial occasions like Christmas.

What makes this cake looks fabulous is the Bundt pan and the glaze. So if you are tempted to try this recipe please don’t skip these two steps, especially the topping.

Happy Baking!

Ingredients

  • 1 ½ cup sugar
  • 1 cup / 2 sticks unsalted butter
  • 3 eggs
  • 2 teaspoons vanilla
  • 2 ¾ cups all-purpose-flour
  • ½ teaspoon salt
  • 1 teaspoon baking soda
  • 2 teaspoons baking powder
  • ½ cup milk
  • 3 tablespoons lemon zest
  • 1 cup fresh or frozen (and thawed) blueberries

For the topping

  • 3 tablespoons icing sugar
  • 1 tablespoon lemon juice
  • 3 tablespoons flour
  • 2 tablespoons dark brown sugar
  • 2 tablespoons oats
  • 2 tablespoons almonds, broken or sliced
  • 2 tablespoons butter, at room temperature

Preparation

  1. Preheat the oven to 185 degrees C. Grease and flour a 12-cup pan.
  2. In a large bowl, beat butter and sugar together until light and fluffy, about 3 minutes. Beat in eggs, one at a time. Beat in vanilla.
  3. Sift flour, salt, baking soda, and baking powder in a large bowl. Add gradually to butter mixture. Beat until well mixed, making sure to scrape down the bowl with a spatula.
  4. Fold in lemon zest and blueberries and transfer to pan.
  5. Bake for 60-70 minutes or until a toothpick inserted in the center comes out clean.
  6. Remove the cake from the oven and let it cool on a wire rack for at least ten minutes before trying to remove it from the pan.
  7. To make the topping, combine flour, sugar, oat and almonds. Add the butter and rub the mixture with your fingers to make small clumps. Spread the mixture on a baking tray and cook in oven for 7-10 minutes. Let cool. To make the glaze, whisk together icing sugar and lemon juice. To finish, drizzle the glaze over the cake and immediately sprinkle with the almond mixture and wait for the glaze to dry before serving.

 

Bamia w Riz / Lamb and Okra Stew

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MayaOryan-Okra with Rice

The Taste of Marjeyoun is a cookbook by Dina Bayoud Kohl and published by Tamyras. I was lucky enough to meet the author last October and purchase my signed copy of her book.

My dad’s lifelong love was his hometown Marjeyoun where he was born. Despite the fact that he moved to Beirut with his parents at a very young age, he always speaks fondly about his town, the people, the culture and the food.

Dina’s recipes are so authentic and easy to apply. They are like many Lebanese recipes exquisite and rich with healthy ingredients from pulses to vegetables to aromatic herbs like thyme, parsley and mint. I enjoyed trying many of them and results were always successful.

I particularly felt in love with the beef and okra stew recipe, healthy, refined and simply delicious. I may have changed a couple of steps on how Dina Bayoud Kohl makes it, but stayed loyal to the ingredients.

I’m reliving my dad’s tasty food with every bite I take! Live Love Marjeyoun:)

Ingredients:

• 2 tbsp vermicelli
• 2 cups long grain rice
• 800g Frozen Baby Okra
• 3 tbsp fresh lemon juice
• 2 tbsp sunflower oil
• 2 medium Onions, finely chopped
• 5-6 Garlic cloves, crushed
• 500g Lamb meat, cubes
• 1tsp ground cinnamon
• 450g tomatoes, crushed
• 2 tbsp Tomato Paste
• ¼ tsp allspice
• Salt, to taste

Preparation:
1. Sauté the vermicelli in 1 tablespoon of vegetable oil then add the rice and cook according to package instructions.
2. In a large bowl drizzle lemon juice over okra and set aside.
3. In a large pot, heat oil and sauté onions and garlic for about 5 minutes or until wilted and golden, stirring constantly. Add the meat and cinnamon and brown for about 5-7 minutes.
4. Add the tomatoes over low-medium heat and 1 liter of water and let it simmer.
5. Add the okra, tomato paste, allspice and salt and cook covered for about 20 minutes or until the okra is cooked through. Uncover and simmer for another 10 minutes and until the sauce slightly thickens. Serve with vermicelli rice.