So I know I haven’t been posting about too many Ramadan-esque recipes but it’s only because I’m experimenting with different fillings and crusts.
Last Friday for my uncle’s futoor gathering, I created a kanafa with a creamy semolina filling.
This is the easiest kanafa with the shortest prep time.
All you need is: Continue reading
As soon as I returned from my trip to the US and Canada, I wanted to use the typically Canadian souvenir that I lugged everywhere with me…
The maple syrup
I still have a lot of whole grains and alternative flours stored in my fridge so I wanted to use them before they go bad. The only thing I can think of that was quick and used both flour and maple syrup is to make pancakes! Continue reading
When in doubt, have some spaghetti with tomato sauce!
It’s quick and easy and delicious!
A lot of people do not realize how easy it is to make your own tomato sauce. It always beats buying ready-made sauce with a million additives that you really don’t want. I’ve always added this recipe, if you even want to call it a recipe, in a e-booklet I prepare for family and friends when they travel.
To serve 2 people all you need is:
In a small sauce heat the olive oil and then add the garlic, cook for 1 minute. Add then tomatoes and cook until it bubbles. Reduce to low heat and leave to simmer for 20 minutes.
The tomatoes will turn into a thick sweet sauce. Add the salt and pepper to taste and remove from heat.
Meanwhile, cook the pasta as instructed and save a ladle-full of the pasta water. In the same pot that you cooked the pasta in, return the drained pasta, the tomato sauce and the pasta water and mix under very low heat.
And enjoy!
With beautiful weather, I can’t help but always be in the mood to bake, cook and eat outdoors! Last night (Saturday), we decided to stay in and make dinner.
I just received a copy of Plenty by Yotam Ottolenghi and it’s just moutwatering. I decided to use 2 recipes from the book, the sweet potato wedges and the surprise tatin, which is a savory tarte tatin made with potatoes, onions, goat cheese and oven-roasted tomatoes instead of the traditional apples.
We all fell in love with the sweet pumpkin wedges!
I’m on a mission to recreate all dishes that I fell in love with in Milan. This time, it’s pasta with porcini mushroom.
I discovered a coffee drink in Milan. On our last morning there, I ordered it twice because I didn’t want to let go but I had to.
The next morning, back in Kuwait, I recreated this drink. The moracchino. You see I thought I took a picture of it in Milan and whatsapped it to my cousin but I think that was all in my head?
So I was syncing my phone with my computer and what do I see?
A picture of a piece of namoura and coffee.. Perfect!
I think I was supposed to post about it back in Ramadan but of course I got lazy and forgot.
I’ll post the recipe later tonight, tomorrow maximum!
Enjoy!
I got the idea of this simple and easy dessert while my mother was describing another apple dessert she saw on Food Network. My mind completely blocked what she was saying and wandered off.
The night before Ramadan I already knew I was going to experiment with this idea.
With the help of my mother and her suggestions, this is the result…
My first thirst-inducing suhoor. Not a very good idea but I couldn’t resist.
Small baguette bread, mature spicy cheddar, cheese with dried cranberry pieces and a pot of jasmine tea.
So you know how I am obsessed with my new cookbook and how I have different kinds of flour stacked in my fridge? Well about two weeks ago I saw a chocolate chip cookie recipe in the whole wheat flour section of the book. I still had plenty of whole wheat flour but I had no chocolate.
I went down to the kitchen determined to make a plain cookie but then I saw a bowl of dates leftover from lunch earlier and remembered that I still have a large container of oats. And this is when I decided to make oats and dates whole wheat cookies. I didn’t change much in the recipe except for reducing the amounts of sugars (brown and white) as the dates are sweet enough.
I made my first batch, just added a handful of oats and chopped whatever dates I saw in front of me. I made them thick and when they baked, they were almost cake-like and the baking powder after-taste was overpowering.
For the second batch, I measured everything correctly, reduced the amount of baking powder and made them smaller and thinner.
