Beetroot Freekeh Salad

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.

 

Cream Cheese Strawberry Cake

Valentine Strawberry cake2.jpg

I got this heart shaped pan on Mother’s Day few years ago, I’m so happy for Valentine day to find an excuse and use it again. This cake is spongy and smells gorgeous. The texture is close to breads so don’t hesitate to bake it in a loaf pan if desired.

Gifts, flowers and cakes are all expressions of love and celebration, most important of get-together. I wish you all love and happiness and a lot of cakes to bake.

Maya

Cream Cheese Strawberry Cake

Ingredients

  • 200g butter, softened
  • 1½ cups sugar
  • 8 oz cream cheese
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2½ cups plain flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup yogurt
  • 1½ cups chopped fresh strawberries

Preparation

  1. Preheat oven to 180°C / 350°F. Grease and flour your cake pan and set aside.
  2. Cream the butter, cream cheese and sugar together with an electric mixer.
  3. Add the eggs, one at a time, followed by vanilla and beat.
  4. In a large bowl, whisk together the flour, baking powder, baking soda and salt. Gradually stir the flour mixture into the cream cheese mixture, beating just until combined.
  5. Add yogurt, mixing well to incorporate. Fold in the strawberries.
  6. Transfer batter to the prepared pan, spreading evenly with a spatula. Bake for 1 hour, or until a cake tester inserted into the center of the cake comes out clean.
  7. Remove pans to rack, and let cool for 10 minutes. Invert cake onto serving plate and allow to cool completely before slicing.

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.

 

 

Grilled Kibbeh with Thyme Goat Labneh and Walnut

Kibbeh Qrass

Kibbeh is considered as one of the national traditional Lebanese dishes. There are more than a dozen adaptations of this recipe including options for vegetarians. The one constant and main ingredient is cracked wheat (burghul / bulgur or fine ground durum wheat).

Kibbeh is almost everyone’s favorite Lebanese dish. The variety ranges from starters to main course, depending on the size and the filling or sometimes no-filling at all.

The recipe I’m sharing today is a specialty of the villages in North Lebanon, in particular Zgharta, because this recipe for many Lebanese is known as Kibbeh Zghirtaweeyeeh

Preparing this recipe for the first time might be a long and delicate process, but it is also a true art revealing the devotion put into cooking since always.

I still enjoy mixing it manually and pounding the filling with a mortar and pestle, but the ghee traditionally incorporated isn’t something my heart desires, therefore I changed the filling to a healthy version inspired from my dad’s recipe. Hope you will like it.

Ingredients

Kibbeh Bowls (Kibbeh Qrass)

  • 1kg lamb or beef ground meat
  • 3 cups fine light or dark cracked wheat (burghul), rinsed and dry
  • 1 medium white onion, chopped
  • 10 fresh basil leaves, minced (optional)
  • 1 tsp dried mint
  • 1 tsp salt
  • ½ tsp ground sweet pepper
  • ½ tsp ground cinnamon
  • ½ tsp ground black pepper

Option 1- Traditional Filling

  • 2/3 cup sheep ghee
  • 1 large white onion, finely chopped
  • 3 tbsp fresh parsley, coarsely chopped
  • 2 tbsp fresh mint leaves, chopped
  • ½ tsp salt
  • ½ tsp black pepper

Option 2- Maya’s Ingredients Filling

  • 150g goat labneh, crumbled
  • 4 tbsp / handful fresh thyme leaves
  • 1 tbsp toasted sesame seeds
  • 1 tsp sumac
  • 1 tsp honey
  • Chunks of walnut
  • Olive oil, to drizzle

      •  Vegetable oil, to brush

Extra tools

  • Plastic film
  • Small glass bowls x 6

Preparation

1.Combine kibbeh bowls ingredients to get a dough-like consistency. This can be done in a large bowl and wooden spoon or using a food processor.

2.Refrigerate for 15 minutes.

3a.Meantime prepare the filling. For option 1, combine onion, parsley, mint, salt and pepper. The ghee should stay solid and set aside.

3b.To make the filling option 2, pound the sesame seeds, thyme and sumac in a pestle and mortar. Spoon over crumbled labneh. Drizzle with honey and sprinkle with chunks of walnut if desired.

4.To form the bowls shape kibbeh, wet a plastic sheet (cling film) and place it inside a small bowl. Press the meat dough flat, 1/3 inch / 7mm thick inside to take the shape of the bowl. Repeat, wetting your hands with cold water as you work.

5.Each 2 molds will make one piece of kibbeh. Stuff one half with your preferred mixture and place it on the palm of your hand (after pulling away the plastic film), place the second half over it and seal the rims together. Brush with vegetable oil.

6a.If using the traditional filling, just spoon the onion mixture inside followed by the pieces of ghee.

6b.If using my filling, spoon the labneh mixture, finish with a drizzle of olive oil, before joining the 2 molds together.

7.Carry carefully the kibbeh bowls and bake over charcoal on both sides until cooked thoroughly. Serve with green salad.

 

APPLE CRANBERRY CAKE WITH CINNAMON FROSTING

APPLE CRANBERRY CAKEApple – Cranberry – Clementine – Cinnamon… These are the necessary key words to make you want to bake this elegant Christmas cake.

Nothing beats a smoothly frosted cake semi-naked look, I promise you it’s so easy to prepare anyone should give it a chance.

I couldn’t resist, but taking photos from different angles and post them on all of my social medias accounts.

I have tried many recipes for the festive season. I hope I’ll get the chance to share them all, since all of my spare time lately has been spent on Christmas shopping hearing Georges Michael and Mariah Carrey songs on repeat.

APPLE CRANBERRY CAKE WITH CINNAMON FROSTING FLAVOR

Ingredients

  • 1 cup whipping cream
  • 1 teaspoon ground cinnamon
  • 200g unsalted butter (at room temperature)
  • 1 ½ cup sugar
  • 4 eggs
  • 1tsp vanilla
  • 4 cups flour, sifted
  • 2 tsp baking powder
  • 1 tsp baking soda
  • ½ tsp salt
  • ¼ cup Clementine juice
  • ¼ cup dried cranberries
  • 1-2 red apples, cored and sliced (skin on)
  • 1 tsp brown sugar
  • ½ tsp cinnamon
  • 1tbsp limoncello

Preparation

  1. To make the frosting, add 1 teaspoon of cinnamon to the whipping cream and whisk on high speed for 3 minutes or until fluffy. Refrigerate.
  2. Preheat oven to 175° C. Butter and flour a cake pan.
  3. Beat butter and sugar together until light and fluffy, add eggs, vanilla, flour, baking powder, baking soda and salt.
  4. Pour Clementine juice gradually while mixing and scraping down the bowl with a spatula as you go. Turn off the mixer and fold in the cranberries.
  5. Pour the batter in the cake pan and decorate with the apple slices arranging them close together and overlapping on top of the batter.
  6. Mix brown sugar and cinnamon together and sprinkle this over the apples. Drizzle with limoncello liqueur (or lemon juice).
  7. Bake for 45-55 minutes. Cake is done when a toothpick inserted in the center comes out clean.
  8. Cool the cake in the pan on a wire rack.
  9. Frost the cake with your chilled cinnamon icing. Sprinkle with icing sugar. Decorate with cinnamon sticks, kumquat and fresh cranberries, if desired.

Fried Caulifower and Tahini Dip

Fried Cauliflower

Nothing can beat this amazing vegetarian appetizer! Served as a snack or as a side dish, it’s crisp, tasty and easy to make. The homemade tahini dip a.k.a tarator is the perfect accompaniment to this straight forward recipe. Enjoy!

Ingredients

  • 1 kg cauliflower, cut into florets
  • Vegetable Oil for frying

For the Dip

  • ½ cup tahini (tahina or sesame paste)
  • 3 tbsp fresh lemon juice
  • 3 tbsp water
  • Pinch of salt

Preparation

  1. Bring a large saucepan of salted water to boil, and blanch the cauliflower for 8-10 minutes. Remove from water. Drain and set aside.
  2. Heat the oil in a frying pan over medium-high heat. Place the cauliflower in and fry for 5-6 minutes or until it turns golden brown. Transfer to a plate lined with wax paper or paper towel to drain.
  3. To make the dip, combine tahini, lemon juice, water and salt. Stir until well combined. Taste and adjust seasoning to liking.
  4. Serve cauliflower and dip as an appetizer.

P.S. Can also be served in pita bread as a sandwich.

Angel Food Cake

IMG_8807.JPG

How many of you believe that his mom is the greatest mom in the whole world raise his hand! I agree. Raising my hand too:)

I am blessed with a wonderful mom, who has always been there for me, present at every milestone I reached. She is soft, smart, fun, talented and absolutely patient. In fact, if patience had a face it would be my mom’s.

I love you mom and so proud of you and proud to apply in my life, all the beautiful things you taught me.

My daughters, Axel and Kaia, have been drawing me and making me cards all this week for Mother’s day so cute of them but I need a bigger house now with more walls to hang all their little masterpieces;-)

drawings.jpg

I wanted to bake a cake for my mom and started browsing the net for inspiration when I saw Angel Food cake. I love Angel cakes and I love the name!! Angel Food! Of course ANGELS this is what moms stand for:)

There’s a reason angel food cake is a favorite vanilla sponge cake, it’s fluffy as air, fat-free as it uses no butter or oil and tastes like heaven. It’s simple and best served with vanilla sauce, but can also be consumed with whipping cream and strawberries.

Here below I’m sharing the Angel Food Cake recipe, I found online. I actually found this same 6-ingredients-recipe  almost everywhere. I prepared my cake as per LovetoKnow‘s instructions and turned out to be a success!!. Hope you’ll get the same results and get to bake your own Angel food cake.

Happy Mother’s Day!

Angel Food Cake Recipe

By Cheryl Cirelli

Ingredients

  • 1 cup cake flour
  • 1/4 teaspoon salt
  • 12 large egg whites at room temperature
  • 1 teaspoon cream of tartar
  • 1 1/4 cups white sugar
  • 2 teaspoons vanilla extract

Preparation

  1. Preheat oven to 170 C / 350 F degrees.
  2. Sift flour and salt into a large bowl and set aside.
  3. Using a mixer, beat egg whites until they become foamy. This should take 1 minute.
  4. To the egg whites, add cream of tartar and beat until soft peaks begin to form.
  5. Continuing beating mixture on low and slowly add the sugar and beat until stiff peaks form. This takes about 2 to 3 minutes.
  6. Add the vanilla extract and beat to combine.
  7. Transfer the egg white mixture to a large bowl and begin sifting in the flour mixture.
  8. Gently fold until the two mixtures combine.
  9. Spoon the batter into an ungreased cake pan.
  10. To release air bubbles, run a small knife through the batter once it is in the pan.
  11. Bake for 40 minutes or until cake springs back when pressed lightly.
  12. Allow cake to cool in pan for an hour before removing.
  13. To remove from pan, run a knife along the edges to release and invert cake onto a plate.