Lemon Curd

Lemon Curd-HR

Lemon curd tops my lemon tart to make it epic, and layers my blueberry cake to make it a star dish and spreads over my coconut scone to make it morish. This is how I make it!

Ingredients

  • 4 egg yolks
  • 2/3 cup sugar
  • 1 tbsp lemon zest
  • 1/3 cup fresh lemon juice
  • Pinch of salt
  • 85g /6 tbsp unsalted butter, softened to room temperature and diced

Preparation

This is best done in a double boiler or in “Bain Marie”. Fill a small saucepan with water (about 4 inches) and bring it to boil, reduce the heat to keep the water at a simmer and place a clear Pyrex bowl inside. Make sure the size of the heatproof bowl (i.e. the Pyrex) is not too smaller than the saucepan so the steam is concentrated underneath it.

Place egg yolks, sugar, lemon zest, lemon juice, and salt into the Pyrex bowl and whisk until completely blended. As the curd cooks, whisk constantly until the mixture becomes thick, around 10 minutes.

Off the heat, add the butter dices and whisk until completely melted. Pour curd into a jar. Leave it open until completely cooled. Store in refrigerator up to 10-14 days.

 

 

Sweet Chestnut Dip

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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.

 

 

Loubieh Bi Zeit or Green Beans in Oil

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!

Orzo Mozzarella Salad

OrzoMozarrellaSalad

This recipe is inspired from the salad of my awesome friend Sandrella.

I have a lot of awesome friends but none of them has her get-up-and-go astonishing characteristic. None of them is the gym freak to drive 1 hour in the morning, because this is where her favorite PT trains. None of them travels 4 times a year with 3 kids on different adventurous vacations. None of them runs her overseas business while baking her children sophisticated cake recipe or spending the day driving them from and to activities or play-dates.

I congratulate you my friend, not only because your food has been labeled as inspirational, but also because your vitality is contagious.

I surround myself with friends who have great sense of humor, extraordinary dreams and great ambitious. This helps to focus my energy in a positive direction. Being positive attract positive people, they somehow gravitate toward me.

In Oprah’s book What I Know For Sure, I like her chapter on gossip. She first talked about a truth Maya Angelou passed on to her: “I’m convinced that the negative has power—and if you allow it to perch in your house, in your mind, in your life, it can take you over,” she said. “Those negative words climb into the woodwork, into the furniture, and the next thing you know, they’re on your skin. A negative statement is poison.”

Oprah writes: “We live in a culture obsessed with gossip—who’s wearing what, who’s dating whom, who’s entangled in the latest sex scandal. What would happen if we declared our homes, our relationships or our lives gossip-free zones? We’d probably be surprised at how much time we’d free up to do the work that’s most significant—building our dreams rather than tearing down others’. We’d fill our homes with a spirit of truth that would make visitors want to kick off their shoes and stay awhile. And we’d remember that while words have the power to destroy, they also have the power to heal.

I did this salad on Saturday for some of my beautiful friends. We had dinner, chatted and laughed out loud. No one was making any effort to incorporate humor into the atmosphere, the energy was there, circulating light and carefree.

Always find the best in others, it’s necessary to living the good life.

 And now back to some serious talk of ORZO MOZZARELLA SALAD and this is how I make it!

Ingredients:

  • 1 cup uncooked orzo
  • 1 cup red cherry tomatoes
  • 1 cup yellow cherry tomatoes, full or halved
  • 12 mini mozzarella balls
  • ¼ cup black olives, pitted and sliced
  • 1/4 cup fresh basil leaves
  • 2 tbsp pesto
  • 2 tbsp pine nuts, toasted
  • Olive oil, to taste
  • Coarse salt, to taste
  • 1 tsp oregano

Preparation:

  1. Cook orzo pasta according to package directions. Rinse with cold water.
  2. In a bowl, combine orzo, red and yellow cherry tomatoes, mozzarella cheese, basil and black olives. Toss with pesto until ingredients are completely coated. Add olive oil, salt and oregano and toss again.
  3. Decorate with pine nuts and serve.

NOTE: I made my own pesto: Slice very thin a quarter cup of fresh basil. Crush basil inside the mortar with 1 tablespoon of pine nuts and 1 garlic clove. Add 3 tablespoons of olive oil and 1 tablespoon of grated parmesan and stir.

 

Tenderloin Strips Easy Version

Beef Tenderloin-MayaOryan

I learned this recipe from my sister Hala. She has a whole repertoire of delicious recipes that can be ready in half an hour. She, like many working women has little time to spend in the kitchen and big concern about giving her family the right healthy food.

When she first gave it to me, I thought it was too simple to be good, but it turned out to be one of the juiciest and most flavored beef strips recipe, I cook.

It’s a family meal! When it’s on the menu: NO complains, everyone is eating happily. I usually add carrots to the mushrooms, too bad this time I didn’t, they would have added some color to the photo. When I was cooking this morning, I had no intentions to take pictures, I decided only when I saw the kids’ friends eating and asking for a second serving. Then I said: “Let’s shoot and share!”

This recipe can be done with rice or mashed potatoes, it can also be prepared as a festive dish, trust me, your guests are going to love it.

Tenderloin Strips Easy Version

Ingredients:

  • 1kg beef tenderloin, cut into strips
  • 1 onion
  • 1 garlic clove
  • 200g mushrooms, sliced
  • ¾ cup Ketchup
  • ¾ cup olive oil
  • ¾ cup soy sauce
  • ¼ tsp salt
  • ¼ tsp pepper
  • 1 tbsp butter
  • 2 cups basmati rice

Preparation:

Marinate in the refrigerator, beef strips with ketchup sauce, soy sauce and olive oil, overnight.

Melt the butter in a large heavy bottomed pot and add the onions and the garlic. Sauté for few minutes or until the onion starts to wilt and the garlic starts to turn golden.

Add the meat in batches and cook for 2-3 minutes or until it starts to brown on all sides, add the marinade, season with salt and pepper and let it simmer, with the lid on, until the meat is tender and the liquid is reduced and reaches a thick consistency.

Finally, add the mushrooms and let it simmer on medium heat for about 5 minutes.

Cook the rice according to package instructions and serve hot with beef strips.

Note: Since the marinade has a big amount of soy sauce, which is high in sodium, better not to add too much salt.

Honey Tahini Cookies -(feat.video tutorial)

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I always wanted to post one of my recipe videos but kept on postponing thinking that it might be boring; until today, I was watching this recipe with my little daughter when she told me “this looks super easy, lets make some straight away!”

Not only I was happy that it took her only once to watch the video and wanting to try the recipe out, but also I was encouraged to upload my video and not to be nervous anymore about it.

If you love Halawa (Halva) you will love these cookies. They are both crisp and chewy and totally easy to make. The combination of Tahini and honey tastes like Halawa and who wants to resist this flavor.

These cookies will be your new favorite!

Honey Tahini Cookies

Makes 30

Ingredients:

  • 1 stick / 100g butter, at room temperature
  • ¾ cup sugar
  • ½ cup tahini
  • 1 tbsp honey
  • 1 tbsp orange blossom water
  • 1 ½ cups all-purpose flour
  • 1 tsp baking soda
  • Pinch of salt

Directions:

  1. In a stand mixer, beat butter and sugar on medium-high until light and fluffy.
  2. Gradually add the tahini, honey and orange blossom water.
  3. In a medium size bowl, whisk flour, baking soda and salt together. Reduce the mixer speed to low and slowly add the flour to tahini mixture, combining well until forming a dough.
  4. Chill in the refrigerator for about an hour.
  5. Preheat oven to 170°C or 350°
  6. Line baking sheets with parchment paper. Using your hands, take a walnut size of dough and shape into balls. Arrange them on the cookie sheet at least 2 inches / 5cm apart. Dip the tines of a fork in flour and gently press a crisscross pattern into each ball. Dip fork in flour after every cookie to avoid sticking.
  7. Bake in the middle rack of the oven for 13-15 minutes or until the cookies begin to show cracks.