We think it’s lime pickling time!

I posted this lime pickle several times on my Instagram and many asked me for a recipe. I am so sorry I took this long.
You can get it from here. However, there are few omissions. I don’t add chili because my sister can’t stand the heat and hing (asafetida) because I just don’t know where to find it. Probably at the local herbs and spice store (hawajj)? I never bothered to check and these stores usually intimidate me.
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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.

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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

The Oven Experiments featured in Bazaar Magazine, May issue!

Bazaar Magazine generously asked me to be featured in their Truth or Dare column and I gladly accepted. To read the article and know more about me, click here and go to page 47 to see it as it would appear in the magazine or read the article on the website here.

Happy reading!