Tag Archives: Food Stylist

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.

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.

Happy New Year 2022

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Photography Serge Oryan

Happy New Year and best wishes filled with new experiences and joyous cooking.
May your path ahead in 2022 lead to successful and meaningful accomplishments.
From the heart @mayasingredients | Maya Oryan

Spicy Hot Chocolate

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After skiing in the wind for five hours straight, I was chilled to the marrow and all I could think of was my special spicy version of hot chocolate.

This chocolaty monster will make you swoon! Think of the cocoa and all the spices that contains this drink that promote cardiovascular health and boost the immunity. It is rich, I know, but absolutely marvelous!

Feel free to play with the amounts of the ingredients to suit your own taste:)

Stay warm!

Spicy Hot Chocolate

Ingredients

•2 cups milk (preferably almond milk)
•½ tsp ground cinnamon
•¼ tsp nutmeg
•¼ tsp chili powder
•2 tbsp brown sugar
•2 mini chili peppers
•3 tbsp unsweetened cocoa powder
•¼ cup 70% dark chocolate, chopped
•Pinch of salt

Preparation
1. In a medium saucepan, bring milk, cinnamon, nutmeg, chili powder and sugar to a boil.
2. Slit the chili pepper lengthwise and stir in.
3. Whisk in cocoa powder, chocolate and salt, let simmer until mixture is frothy.
4. Discard the chili peppers and divide drink among 2 cups and garnish with mini marshmallows or cinnamon sticks if desired.

Loubieh Bi Zeit or Green Beans in Oil

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Maya Oryan - Loubieh Bi Zeit.JPG

Loubieh Bi Zeit literally means “green beans in oil” and is a Lebanese traditional vegetarian dish. Many local dishes use olive oil I think because Lebanon produces fine olive oil and combined to many ingredients result into absolute indulgence.

I prepare this dish using fresh beans, tomatoes, garlic and onions. I love this old-fashioned simple version, I change nothing add nothing!

This meal is refreshing, tasty and healthy, the combination of ripe tomatoes and green beans gives it a sweet flavor with a bit of acidity.

Classic!

Ingredients

  • 1kg flat green beans (a.k.a helda beans), washed
  • 4 tbsp olive oil
  • 1 onion, sliced
  • 7 garlic cloves
  • 400 g ripe tomatoes, chopped
  • 1/2 cup tomato sauce
  • ¼ tsp Lebanese seven spices
  • ½ tsp salt
  • Fresh herbs for garnish

 Directions

  1. Top and tail the beans and cut into even-sized pieces.
  2. Fry the onions over medium-high heat until golden. Add the whole garlic, the flat beans, the pepper and the salt and sauté for 2-3 minutes or until the beans are a vibrant green.
  3. Add the chopped tomatoes and stir.
  4. Cover with water and simmer on low-medium heat for about 25 minutes.
  5. Remove the lid and add the tomato sauce. Continue cooking until the liquid evaporates and the tomatoes form a thick coating around the beans.
  6. Garnish with parsley, coriander or mint and serve at room temperature with fresh onions and flat bread.

 

 

The Roof at Four Seasons Beirut

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What I love the most about Beirut in summer, is to watch the sun slipping below the horizon, with a frosted drink in one hand and cool music playing in the background.

With sweeping views of Downtown Beirut and the Mediterranean sea, “The Roof” perches on the Four Seasons Hotel’s 26th floor, offering a unique menu of tapas and an impressive cocktail list.

This chic rooftop lounge is a great spot to chill out enjoying some local glamour and lounging around with an A-list celebrity clientele and a live DJ spinning tracks.

Yesterday, I woke up craving for their Asian-inspired tasty bites so in the evening I slipped into one sexy dress and headed there with Serge and some friends. As soon as we arrived, we ordered a refreshing bottle of rosé to start with, while our eyes focused on that world-class sunset. We were lucky to have the manager Rita Bou Antoun on duty to visit our table and recommend a concoction from The Roof tailored menu, to inspire appetite and generate fun conversations.

Everybody around seemed to have fun, even though the venue is more of a lounge area than a party place, nevertheless some guests were swinging and dancing on the live tunes of DJ David Maouad. He was so good that turned the setting into one high-end playground for rich and famous hanging there and transforming an ordinary summer day into a terrific evening.

Finally not only the views were sensational but also the ambiance, the refined delights and the fascinating dessert. Thank you The Roof for making every night out here a most treasured experience. Can’t wait to go back!

Le Choux A La Creme

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MayaOryan-IMG_9842-RLast week I came back home to find a beautiful gift from POLYGEL HOME BAKER waiting for me on my desk office.

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A jam-packed goody bag has always an enjoyable impact on me, especially when it’s from a brand that I love. I rummaged through the bags to find many baking accessories, party items, 65% dark INAYA chocolate from Cocoa Barry ideal for my ganache, Spanish almond flakes and a lovely cake mould that I will try soon. But the one item I was thrilled about the most was the star cream, which is a ready mix to make crème pâtissière. I’ve been craving for a choux a la crème for a while and this came handy at the right time.

I love choux because the dough on its own is not too sweet so it really goes with any flavor you fill in. It can be catered to your liking. The most popular is to have a custard cream inside, but some recipes include caramel, coffee, strawberries, banana,… so the options are really unlimited.

The choux a la crème and éclair dough are the same, they are just piped in a different way. I prefer the choux pastries because it’s a bite size treat picked up and devoured in a single mouthful. These little sweets dole out an irresistible dose of rich flavor and will soon become your next favorite treat.

As per the rest of the items found in my goody bag, I know now I have few weeks worth of testing and evaluation. Checkout Polygel Home Baker website, many of their fabulous products can be ordered online.

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The recipe for: Choux a la creme

Makes around 50

Ingredients:

  • 100g / 1 cup butter, diced
  • 300ml water
  • 1 cup flour
  • 2 tbsp sugar
  • 3-4 eggs, lightly beaten

For the filling:

 

Directions:

  1. Preheat oven to 200C/400F. In a medium size pan, melt the butter with water and bring to simmer.
  2. Add the flour and the sugar, whisking constantly and remove from the heat and continue beating until the mixture forms a paste that doesn’t stick to the pan. Let the paste cool for 5 minutes.
  3. Add the eggs a little at a time and beat until you have a glossy smooth dough.
  4. Using two teaspoons (I prefer piping), place blobs of the dough onto the lined baking sheet, leaving space between them as they will puff up. If you use a piping bag, dip your finger in water and flatten down the little tips on the top.
  5. Bake the buns in the middle rack of your oven for 20-25 minutes, or until golden. Leave to completely cool on a rack.
  6. To make the filling, mix 350g of Laped Starcream Vanilla (crème pâtissière) with 1 liter of cold milk and whip for 3 minutes until glossy and fluffy or use the whole pack (400g) with 1 liter of water and whip vigorously.
  7. Fill the choux pastries with the chilled mixture of crème pâtissière and dust with Laped Powdered Sugar, ideal for usage in pastries and decorations.

 

Note: Alternatively, you can fill these choux with vanilla ice cream, whipped cream or any other filling of your choice.