The Oven Experiments featured in the Arab Times!

We were approached by the lovely Chaitali Roy from the Arab Times for an interview and to introduce five fun, summer guiltless treats!

To read the interview click here or the image below.

Due to space, the photos of the other treats were not included but because I thought they embody summer so much, I decided to include them here!  Continue reading

Fancy leftovers: Molekheya sandwich

This is what you do on a Friday afternoon with no planned lunch and have amazing leftover molekheya and homemade walnut bread: you take two slices of bread and mash the already cooked with molekheya garlic cloves and spread it on the bread. Scoop the molekheya and add fresh coriander and basil leaves for a crunch. And then you enjoy with a cold bottle of sparkling water!

Happy Friday!

Summer guiltless treats: Frozen bananas with almonds, peanut butter and cinnamon

Inspired by the Food Network and much recently the Food Revolution Day event at Chef Boutique, I made this fresh and fun frozen treat yesterday with friends and family.


So what do you need?

  • 4 bananas, frozen for at least 3 hours
  • 3 tablespoons natural peanut butter
  • ground cinnamon, a couple of sprinkles
  • almonds flakes or slivers

In a food processor, pulse all ingredients, except for the flakes until smooth and creamy. Scoop into individual ice cream cups and sprinkles with almond flakes and enjoy!

This is so versatile and easy. I’m already excited about the many possibilities, this frozen treat can be flavored.

Happy experimenting!

Photo courtesy of H

Morning rituals: date oatmeal with sliced bananas

For the past week, every morning I go down to the kitchen grab a small saucepan, add 1/4 cup fine oats, 1/2 cup water and 2 chopped dates and cook away on the stove top until it thickens.

Sweet and creamy, I enjoy my oatmeal with super ripe sliced bananas and a pot of soothing herbal tea.

Eggless 15 minutes tiramisu

For my BDesserts day, I created desserts that were no-fuss and simple, tiramisu were one of them. Traditionally, to make tiramisu, raw egg whites are whipped with the mascarpone cream but since I don’t trust eggs in Kuwait, in fear of salmonella, I came up with a simple recipe that does not require eggs.

You can whip this up in no time and forget it in the fridge for hours so the flavors develop. The longer it stays in the fridge, the better it tastes! Trust me.

What you will need:  Continue reading

The Eton mess

Since I still had many meringues left from my previous order and my mother wanted a dessert to take to her friend’s, I made something I always wanted to make, the Eton mess.

All you need:

  • A trifle or glass bowl
  • a packet of strawberries, thinly sliced
  • meringues, crushed, enough to cover the bottom of the bowl
  • 1 cup cream, whipped and sweetened with 2 tablespoons sugar and 1 teaspoon vanilla extract or seeds from 1 vanilla bean

Arrange the crushed meringues at the bottom of the bowl and then scatter the thinly sliced strawberry on top.

Spoon the whipped cream and swirl for an effect. Lastly, arrange whole meringues to decorate.

My mother also melted some chocolate and swirled the melted chocolate on top. She did this while I was already out so I didn’t take a picture of the final look. She said it looked beautiful, so I trust her on that.

Vanilla seed speckled chocolate chip ice cream anyone?

I received a special order for jars of meringues this week so I had tons of egg yolks leftover. My mother ingeniously thought of using the egg yolks to make custard. She used seeds from vanilla beans she got from a trip to Sri Lanka. When it cooled, the custard was still a little runny and I assumed she didn’t cook it long enough to thicken. I asked her if she minded I make ice cream out of it.

So I went ahead and brought the ice cream machine out and poured the custard in. When the ice cream was almost ready, I grabbed the already opened chocolate chip bag, which I was using for the meringues, and threw in the rest of the chocolate chips in.

And here’s the end result.

Beautifully vanilla seed speckled chocolate chip custard-base ice cream!

Oh and I still have tons of eggs yolks left, we want to give another flavor a try.

Midnight snacking – the baked potato

The other night, I tried to fool myself by convincing myself that a frozen yogurt parfait will be my dinner. By 9:30, I was hungry.

So I gave in and was about to make roasted veggies but remembered that I still have sour cream in the fridge, and this is when I decided I’m baking a potato! This dish, if you even can call it a dish, brings back childhood memories with my sisters. We used to have it a lot as kids and I loved it.

All you need to do is preheat an oven to 200 degrees Celsuis. Meanwhile, if you’re potato is extra large like mine, cut in half and pierce the cut side, and place on a baking tray. If you are using small potatoes, just pierce with a fork all over and place as is on the baking tray.

Bake the potato for 30 -45 minutes, or until you can easily pierce with a fork. In a bowl mix half a tub of sour cream (125 ml) with salt and pepper, chopped fresh herbs (I used thyme from my aerogarden) and cubed cheese of your preference.

Scoop out the potato flesh and mash with a fork and mix in the sour cream. Scoop it back in the hollowed potato skin and bake for an additional 10-15 minutes, until cheese has melted.

Crunchy kanafa with creamy semolina filling

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

Experiment: Date four grains pancakes

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