As I once promised Charles over at Five Euro Food, today’s post is my super-simple truffle recipe. I love making the recipe when I’m short on time, but want something cute and presentable. These truffles also make a great present for any loved ones, especially those with a sweet tooth! I call them teasers, because … Continue reading »
I came home from uni a couple of weeks ago, and found a plate of gorgeous looking potatoes sitting there waiting for me! I asked who’d made them, and how, but I was answered with a question. Unfortunately, I wasn’t able to guess everything in this recipe card, but that didn’t matter, because I loved … Continue reading »
Serves: 1 (or 2) Ingredients: 2 hard boiled eggs (they must be freshly cooked and hot) 10 sprigs parsley 1 small onion (use red onion if you can’t withstand the tanginess) salt, pepper, paprika, baharat or your favourite spices to taste Method: Peel the eggs and mash roughly with a fork. Finely dice the … Continue reading »
I’ve had this magazine snippet since … way too long ago… Just a little cut out from a Woolworths magazine… I liked the idea or making such a simple yet elegant dessert so quickly.. I did a small variation to the original, but I’ll post the original recipe below… Before I delve into that, … Continue reading »
I really feel for this dish. It’s so underestimated. It’s keen to be recognised. It’s keen on giving you heartburn and acidity peaks. Serves: 4-6 Ingredients: 3 large potatoes, srubbed and peeled 180g minced red meat 10 medium tomatoes 2 medium onions 1/4 cup finely diced parsley or, 1/2 cup pine nuts salt, pepper, baharat … Continue reading »
When my granny made these meat patties a few months ago, I stayed right away. If I could be a vegetarian, I honestly wouldn’t hold back. The veggie in me isn’t because of animal friendliness (rather, I have a morbid fear of every animal alive), it’s just because I’m no fan of red meat – … Continue reading »
I was digging through my Jurassic-old files the other day, and came across this: Stop calling it cute! It’s supposed to be a scary monster!! Amazing, I thought. That was done back in the day when I was a fresh year eleven-er. During my first Home Economics class. I still remember the criteria we had … Continue reading »
The past couple of days were completely disastrous… Only from a kitchen point of view. NOTE: if you’ve come looking for a recipe, not a rant, then be sure to read the “brighter note” at the end of this post. So I’ve got these great looking recipes from a food mag, one, a classic chocolate-chip … Continue reading »
Serves: 8 Ingredients: 350g (or 4 cups) ribbed penne pasta (can use elbows, or other shapes… if you’re using gluten free pasta, just skip the breadcrumbs) 1/2 cup breadcrumbs 3 tbs butter 3 tbs plain flour 1 1/2 cup milk 2 cups shredded cheese (your favourite type will do) salt, pepper, baharat Method: In a … Continue reading »
We saw her get freshly pressed for it. We read her creative idea. Now it’s time for her destructive turn. Yields: ~ 70 Ingredients: 2 cups grated Colby cheese (the type you use does make a difference) 1 cup plain white flour 4tbs butter 1/2 tsp onion salt/powder 1/2 tsp ground black pepper orange food colouring … Continue reading »
For other recipes using a zucchini corer, follow this link REPOST! Earlier this year (in April) I posted a recipe card about stuffing potatoes. I made it again more recently, and I thought that it’s best to repost the recipe card because the other one was my first try…and just because I can Half this post … Continue reading »
Serves: 4-6 Ingredients: 4 chicken thighs 4 medium-large potatoes 2 medium-large onions 5 tbs oil (olive, rice bran, vegetable, canola, doesn’t matter) 1 1/3 cup water salt, pepper, baharat Method: Remember to defrost the chicken thighs. Begin by washing and peeling the potatoes. Slice the potatoes. You want them a little bit thick, about 0.8 cm … Continue reading »
Serves: 4 Ingredients: 2 1/2 cup short grain white rice 2 cup frozen peas 1/2 cup almonds, peeled 1 1/2 cup tap water salt, pepper, baharat optional: red meat (mince, flakes, cubes – your choice); or a variety of vegetables, such as slices of carrot Method: Soak the rice for no less than an … Continue reading »
I have a serious problem with my oven. I don’t like it. It’s my enemy in cooking. It burns my food. It turns off half way through the cooking process. It browns the top of my cake, but not the bottom. It. Makes. My. Pizza. Crusts. Harder. Than. RocK. fati… …you have to find a … Continue reading »
So a few weeks ago, it was time for my grandmother, who is filled with the most delicious traditional recipes one can’t find anymore, had to go back to her home country after a couple-month stay here at Down Under. And boy was it hard say goodbye. I didn’t know how I should let … Continue reading »
Yields: ~ 10 Ingredients: Lasagne: 2 – 4 lasagne sheets (depends on the size) grated cheese (I used tasty) Meat mixture: 150 – 170 g minced meat 1 large onion, finely diced 1 1/2 tbs tomato sauce 3 tbs barbecue sauce 1 tsp soy sauce 3 tbs tomato paste salt, pepper, baharat, paprika is optional … Continue reading »
I usually put photos of the steps involved when making my dishes, but this one’s too easy, so I opted out the step-photos and put in some of the final-dish pics instead Just to get your taste buds moving… This recipe follows it’s former: captivating pan-bbq chicken, I did a few changes, just for a change, not because the original … Continue reading »
Alluring Artichokes – Colourful and healthy Serves: 4-5 Ingredients: 1/2 kg artichoke bottoms (I think you can get a packet of frozen ones which have up to 10 bottoms) 1/3 cup pine nuts 150-180g minced meat 1 med-large carrot, finely diced into cubes 1 cup pea pods 1 medium onion, finely diced citric acid, salt, … Continue reading »
Shish barak with coriander in the yoghurt Serves: 6 Ingredients: Shish Barak Dough: 2 1/2 plain or wholemeal flour (or a combination of both) 1/4 cup water 1 egg 1/2 tsp salt 1/2 tsp sugar Shish Barak Filling: 180g minced meat 10 sprigs coriander, finely diced 1 medium onion, finely diced salt, pepper, mixed spice … Continue reading »
I realised with guacamole that there are two types of recipes. Ones with tomato and onion, others with sour cream. I personally love the smoothness of the sour cream recipe, so this is my version below (perhaps one that’s at least 100′s people’s version, too??) Serves: makes a fairly large plate Ingredients: 3 small-medium ripe avocados 200 … Continue reading »
Makdous. Magdous. Maqdous. Call it what you want. So long you eat it. This dish is based on the olden day methods of storing food for winter when little produce was available. Basically, it’s eggplant stuffed with capsicum and walnuts, cured in oil to produce the most divine tangy taste eggplant could ever give the … Continue reading »
Candid Citricade – Why Just Lemonade? Serves: 6 Ingredients: 6 medium yellow grapefruits 1 large red grapefruit 2 oranges 1 mandarin 2 1/4 cup white sugar (or to taste) 500 mL cold water Method: Wash the fruit if you’re a perfectionist Cut the fruits in half. I used an electric juicer because I don’t … Continue reading »
It’s so tasty, there was only a glass left for 3 people to share. Next time, I’ll sticky tape my mouth when doing this! Serves: 4 Ingredients: 8 medium pomegranates (even if they’re partially unripe) 1/2 cup sugar water Method: Cut the pomegranates in half. Seed the pomegranates using your preferred method. The one I use … Continue reading »
This recipe is inspired by the simple thinking Arabian cuisine undertakes. Potato salad = potato + salad. Where ever did mayo get into the story? Perfect for those who don’t like mayo Serves: 4 Ingredients: 1 large potato 1 medium tomato 1 Lebanese cucumber 1 cup chopped lettuce 1 spring onion, finely diced 1 medium … Continue reading »
Serves: 2 Ingredients: 1 1/4 cup potato cubes 1/4 cup milk (lactose free, lite, whole – doesn’t matter) 1 tbs butter (make sure it’s not a heaped tbs!) 1 clove garlic, crushed (optional) fresh chives or spring onion (optional) salt, pepper, mixed spice, dried mint, za’tar (dried thyme) Method: Cook the potato cubes in boiling … Continue reading »
“Sheikh” is the Islamic equivalent of the Christian “priest” I wonder what makes this dish called that! Serves: 7 Ingredients: Sheikh zucchinis: 7 medium white/Lebanese zucchinis 1/3 cup pine nuts 180 g minced meat pinch of salt, pepper, mixed spice Sheikh yoghurt: 900 g plain Greek yoghurt (or your favourite type) 1 1/2 tbs cornflour dissolved … Continue reading »
Serves: 6 Ingredients: 1/3 lettuce 2 medium cucumbers 2 medium tomatoes 1 carrot, finely grated 1 spring onion 1/2 cup black olives 2 – 3 cloves garlic, crushed 1/3 cup white vinegar 1 Lebanese pita bread juice of half a medium lemon 10 parsley sprigs, finely chopped handful fresh mint, finely chopped pinch of: salt and … Continue reading »
A tempting tisqeeyah is a mix of hummus, pita bread, sesame paste, ghee and parsley… Can’t go past it. Can’t live without it. I take no blame for any cardiatric related health problems that occur as a result of the excessive consumption of ghee-drenched tisqeeyah. Apparently tisqeeyah means “quenching” Serves: 6 Ingredients: 1 cup cooked garbanzo beans/chickpeas/hummus … Continue reading »
I’ll class this as a recipe request, although I’ll honestly note I didn’t make this recipe (only because it’s available here to buy ready). If one day we suddenly stop seeing za’tar in stores, then I’ll put it together myself. So… This is my third “recipe request” post. The dish – Za’tar. The recipe card … Continue reading »
Yummy yoghurt & cucumber salad – perfect for any hot day! Serves: 8 Ingredients: 8 heaped tablespoons of Greek-style yoghurt (or your favourite yoghurt) 1-2 medium cucumbers 1 clove garlic, crushed (optional) pinch of salt, dried-crushed mint Method: Add the yoghurt into a serving bowl. Peel the cucumber and slice in half vertically (better if … Continue reading »
Serves: 8 Ingredients: 1 bag (375g) curry simmer sauce – I used butter chicken flavour 800g breast chicken (approx 4-5) 3 large potatoes 300 mL coconut cream [can substitute with sour cream, Greek yoghurt, coconut milk, etc] 2 cups water 1 tbs tomato sauce 1 tbs tomato paste 1 tbs barbecue sauce The spices: pinch … Continue reading »
Serves: 6 Ingredients: 300g pre-cooked cocktail prawns (with their tails on!) 1/3 cup white vinegar 1/2 green capsicum 1/4 red capsicum (optional) 1 onion 2-3 cloves garlic, crushed 1/4 lemon 1/2 tbs tomato paste 1/2 tbs tomato sauce 1/2 tbs bbq sauce pinch of salt, pepper, mixed spice, & paprika is optional Method: Thaw the … Continue reading »
for my other baqlawa recipe, click here. Yields: 35+ pieces Ingredients: Baqlawa + stuffing: 20 filo pastry sheets 2 1/2 cups raw pistachios, shelled 2/3 cup sugar 1/4 tsp cinnamon 1/4 tsp rosewater (or to taste – or any flavouring you like, eg. orange blossom) 4 tbs butter, melted Rose water syrup: 2 cups white … Continue reading »
Keeping the safflower whole gives a really nice colour to the dish.. Serves: 4 Ingredients: 7 white zucchinis 2 – 3 cloves garlic 1/2 onion, finely diced 1/3 cup tap water pinch of: salt, pepper, mixed spice, safflower, mint (dried + crushed) Method: Note: this recipe goes hand-in-hand with another recipe (sheikh) that uses the … Continue reading »
![omnipotent [stuffed] okra](http://fatisrecipes.files.wordpress.com/2011/05/img_2466.jpg?w=160&h=120&crop=1 "omnipotent [stuffed] okra")
Stuffed okra – couldn’t get a decent photo of them Everyone was in a hurry to eat! Serves: 4 Ingredients: 12 large okra 100g minced meat 1/4 cup pine nuts (optional) 2-3 tbs tomato paste 1/3 cup fresh coriander, finely diced 2 cloves garlic pinch of: salt, pepper, mixed spice Method: In a pan, add the … Continue reading »
3, 2, 1… where have the wedges gone? Serves: 6 Ingredients: 6 medium-large potatoes 5 cloves pinch of: salt, pepper, mixed spice, thyme (dried + crushed – mine has sesame seeds in it, too), tasteless orange colouring (powdered) Method: I used the washed potatoes (pictured); so I only gave them a rinse and got to work. If … Continue reading »
I can’t even explain to you how divine this drink tastes: Don’t let fancy garnish get in your way. Serves: 8 Ingredients: 5 g dried hibiscus 1 mandarin 1 orange 1 lemon 3/4 cup sugar (or to taste) 1.7 L tap water Method: Bring 1.7 L water to boil. Add the dried hibiscus flowers to … Continue reading »
perfect for healthy morning teas or party finger food… Yields: 12 Ingredients: 4 strawberries 1 kiwi fruit 12 blackberries 3 pineapple rings (canned) – can equally use fresh if you prefer Method: Open the can of pineapple rings and drain three rings. Meanwhile, wash the strawberries and hull. Cut strawberries into thirds (lengthwise – like … Continue reading »
YummMmmMm! Yields: 22 Ingredients: Biscuit dough: 1 cup plain flour 1 egg 1/2 tsp baking soda (or 1 tps baking powder) 1/4 tsp salt 70g dark chocolate 1/3 butter (room temp) 1/2 cup sugar Chocolate topping: 70g dark chocolate 1/4 cup milk (preferably full cream) Method: LIGHTLY grease parchment paper with oil or butter. Leave … Continue reading »
I am SO, completely, STUFFED with stuffing vegetables! I don’t want to eat another stuffed vegetable for a year! (Okay, maybe only a few months). In this post, I will show you a variety of vegetables that can be stuffed using the same stuffing. I completely forgot to add capsicum to the dish! Here’s a … Continue reading »
