Monday, April 30, 2012
Sunday, April 29, 2012
Saturday, April 28, 2012
Very few, if any, people don't like Nutella. I think the fact that it was such a staple in our childhood has alot to do with it. It is good in all shapes and forms... smeared over a piece of bread, stuffed in a pancake, or straight out of the jar! Mug cakes are just cakes in a mug.
Friday, April 27, 2012
Thursday, April 26, 2012
Wednesday, April 25, 2012
Chicken Tandoori is a famous Indian dish, consisting of chicken marinated in a yogurt-spice mixture.
It is known to be spicy, but this can be moderated according to taste. Originally, the bright red hue would come from the red chili spice, but this is rare outside India, as it takes getting used to and most people are not capable of withstanding such a great force of spicy heat.
Monday, April 23, 2012
Sunday, April 22, 2012
Pesto is an Italian invention, consisting mainly of garlic, pine-nuts, and basil leaves all pounded together in a generous helping of olive oil. I substituted almonds for pine-nuts in this recipe, which I adapted from the Senses 2 cookbook.
Saturday, April 21, 2012
I have heard many a-people confess how daunting the idea of making bread is to them, despite the fact that we all know all it takes is flour, salt, water and yeast. So maybe the fear lies in the technique. I was no exception.
Friday, April 20, 2012
Thursday, April 19, 2012
Adapted from Manal, these cigar-shaped minced meat rolls are enveloped with a crispy pastry wrap that conceal a tangy concoction in the middle. The secret ingredient is, without a doubt, the pomegranate molasses, which is a wonderful combination of sour, sweet, tangy, decadent, and ever-so-slightly citrus.
Wednesday, April 18, 2012
Tuesday, April 17, 2012
Another versatile recipe featured today: barley mushroom pilaf. Already packed with nutrient value, the yogurt-mint topping maximizes both dietary value and taste. The barley can be easily substituted for couscous or cracked wheat.
Monday, April 16, 2012
These cookies are deserving of their name, because although the are of the shape and proportions of cookies, they are actually very cakey and soft in texture. This cookie is great as is, or you may add your choice of that extra ingredient: nuts, or chocolate chips, or fresh berries, or dried fruit...
Sunday, April 15, 2012
I got this idea from The Iraqi Cookbook by Lamees Ibrahim, which you can buy from Amazon (my version has a different cover because it is the first edition). I say idea and not recipe because I depended on the picture rather than the description of the recipe to make it because there were inconsistencies between them.
Saturday, April 14, 2012
This recipe can be as simple or as elaborate as you like it. There are no real quantities specified because this is a recipe that you almost literally throw together.
You may keep it simple using only apples and sugar on the puff pastry.
Friday, April 13, 2012
Thursday, April 12, 2012
Wednesday, April 11, 2012
Tuesday, April 10, 2012
Quiche is a French introduction to the world. What it is, is really just an open-faced pie, but the savoury kind, not sweet. The main idea is that a pastry crust is filled with a seasoned egg and cream or milk mixture, and then baked until solidified (this is essentially a custard).
Monday, April 9, 2012
When we hear "Upside-Down Cake," more often than not we think of pineapple (or ananas) upside-down cake. But there are so many possibilities to vary the fruit used in an upside-down cake, each lending a different and unique flavor and texture. Strawberries, cranberries, blackberries, pineapple, apples, and figs are just a few possibilities.
Sunday, April 8, 2012
This is a Martha Stewart recipe from the book Everyday Food. A very similar adaptation can also be found on her website. In Martha's words: "These Mediterranean-inspired veggie burgers pack in the flavor without adding on the pounds". Surprisingly satisfying, and packed with flavor; this recipe makes healthy look good.
Saturday, April 7, 2012
Friday, April 6, 2012
Thursday, April 5, 2012
Wednesday, April 4, 2012
Sunday, April 1, 2012
Ginger is a spice that you either love or hate. However, the sheer diversity of its uses in the kitchen are almost endless, and can take up so many different shapes and forms.
Crystallized ginger, or candied ginger according to the Americans, is excellent eaten on its own to freshen your breath, or combat nausea, or simply like candy for pure enjoyment.