Author Archives: Budour

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About Budour

A food lover

Experiment 5: Pumpkin ravioli with butter sage sauce

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Pumpkin + sage = a true marriage in heaven with the inclusion of butter well then you would just reach nirvana!

My cousin who is on her spring break wanted to make ravioli together. My usual filling for ravioli is ricotta cheese mixed with shredded parmesan and dried oregano and I would serve it with  roasted tomato sauce. I love this combination but I wanted to try something new.

My sister as a way of shortcut once made pasta with cubed pumpkin cooked in butter and and sage until very soft and ever since I tried that I had fallen in love with this idea. So I wanted to translate this idea into ravioli…

Well first I had to make the pasta which is honestly the easiest thing. Continue reading →

Celebration cakes and marzipan

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My cousin’s birthday was last weekend and I wanted to be the cake person! I already knew that I was going to have a simple chocolate cake with whipped white chocolate ganache filling and white buttercream as frosting. I have done this combination many times, which is inspired from November’s Jude cake, but little did I know that I would find ready-made marzipan at Sultan. And oh the excitement! I was going to make made-from-scratch marzipan for a certain somebody’s birthday later this month so initially I bought the packets for that project. Continue reading →

Cardamon and Lime: Recipes from the Arabian Gulf by Sarah al-Hamad

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For the first time in Kuwait, Kuwaiti writer Sarah al-Hamad’s signed recipe book from the Arabian Gulf, Cardamon and Lime: Recipes from the Arabian Gulf, is available at the museum shop at Dar al-Athar al-Islamiyyah’s al-Maidan Cultural Centre in Maidan Hawalli. Continue reading →

The Quest for the Perfect Yogurt

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For the past few months, I have been experimenting with yogurt-making and this is also when I first bought my yogurt machine.

My first experiment failed, miserably. It looked like semi-yogurt when it was still in the fridge but as soon as it was out of the fridge it became liquid, more like laban! For my first attempt, I followed the instructions that came with the machine., which was basically mixing a litre of milk with 1/4 cup yogurt and then adding it to the machine.

On my second attempt, I adjusted it slightly by adding two tablespoons dry milk powder. It turned out fine but it was still very liquidy! And then I tried to adjust the amount of the milk powder and I even used the yogurt that I made as a starter thinking it would work.

I would of course still eat it but it was still not yogurt! I remember once giving up on a batch I made, so my mother took it and made it into labnah. It turned out really good!

It’s been awhile since I last used it. I was lately inspired in the supermarket (Co-Op) the other day and bought milk and activia yogurt to use as my starter. After some research online, I finally used the long-route method.

And this is the result… Continue reading →

oranges, cinnamon, almonds and mint!

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I recently discovered a fabulous, fabulous salad…

A delightfully, refreshing Moroccan orange salad with sugar, cinnamon and mint! And my addition of roasted thin shavings of almonds!

While I was leafing through my copy of Flavours from Arabia, published by Thames and Hudson,  I found this simple orange salad recipe. I got my copy from our al-Maidan Cultural Centre shop in case you want to grab a copy of your own!

First you need to prepare the dressing:

  • Juice of 1 orange
  • 2 tablespoons orange blossom water
  • 2 tablespoons sugar
  • 2 cinnamon stick

Bring all the ingredients together in a small sauce pan and heat until you reach a simmer. Leave the dressing to simmer for 3-5 minutes. Remove from heat to cool.

Peel 6 oranges using a sharp small knife. I’m in love with my ceramic knives. They do a fantastic job! Then cut the oranges into thin slices and arrange in a deep platter.

Grab a handful of sliced almonds and lightly toast them in the oven for a few minutes.

When the dressing has cooled, spoon it oven the oranges and then add the almonds. Using a sifter or ideally a shaker, sift both cinnamon and icing sugar over the oranges.

Wash and dry a handful of mint leaves and roll them up. Taking a sharp knife, cut into thin strips (julienne). Scatter over the oranges and enjoy it as a starter for your next gathering or have it as an afternoon treat!

pumpkin stew/curry

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Sometimes when I’m hungry (and in the mood), I pop into the kitchen and see what’s available. I usually give up within 5 minutes but when I’m really in the mood, I’ll see what vegetables are available and make up something.

That one day, I saw pumpkins, actually butternut squash, and they were already peeled! It was calling for me. I took them out and starting chopping them into small pieces. I still had no idea what I was doing. Pumpkins and sage is marriage made in heaven so I took a few dried sage leaves. I took out a pan. I also saw an already chopped onion and grated garlic and ginger. I fried about half an onion in olive oil for a few minutes, until browned and then added a pinch of mix of grated garlic and ginger and fried it for one minute.

I crushed the  dried sage leaves and mixed it with a few cumin seeds and fried it with the onion and garlic mixture for about a minute also.

I added the chopped pumpkin and poured some warm water. Keep adding water until you have a thick sauce consistency and the pumpkin is soft.

This took me about 30 minutes.

You can have it with warmed pita bread (خبز لبناني) or brown rice. And there you go! A filling sweet soulful dish!

My Parent’s Anniversary and Cake in Singapore

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When my parents arrived in Singapore, it was also their Anniversary date!

So it was a win-win trip. I get to have them as company and they get to celebrate their anniversary!

I was dealing with the Hotel a lot, since we had an official delegation coming. I told them that my parent’s were coming for their anniversary and they generously offered to have a bouquet of fresh flowers and a cake delivered to their room on their arrival.

And this was the cake. It was De-Li-Cious! It reminded me of Opera chocolate cake with the crispy cereal inside. Although it does seem small but it was quite filling. We were eating it for two days!

In case you’re wondering, we stayed at the Fullerton Hotel. I highly recommend it.

Singapore: Brunching (Final)

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My last weekend in Singapore, my sister was with me and fortunately was also my only full free weekend.

On that Saturday we went to have brunch at Jones, mix of grocery store and cafe.

And now let’s take a look at their mouth-watering display of  tartlets

And best of all they make all their pastries right in front of you!

The pastry chef here was preparing pastry to make croissants.

Since it was a weekend, it took us at least 30 minutes to get seated but it was worth the wait!

My cappuccino!

My Eggs Dish which was fantastic! The tomato sauce, the bread the perfectly cooked eggs and the spinach…all beyond excellent!

My sister’s dish: Poached eggs, mushrooms and bread. You can never go wrong with perfectly cooked poached eggs but my dish was far more superior and yummier!

Although I just had lunch, I am salivating as I remember my egg dish. It was THAT good. So if you happen to be in Singapore be sure to check this place out. It’s located at the top floor of the Mandarin Gallery on Orchard Road.

And oh yeah! I have a brunch post coming up soon!