1698. Kale Chips

Since I always have a tupperware box full of kale for my daily salad, it is invitable that sometimes I'll have a surplus that requires using up asap. This is the perfect recipe us use up lingering kale, and amuse your bouche while at it. 

1697. Egg Salad Sandwiches

This is one of those recipes that we've been making forever but never thought of sharing/writing because it was deemed too simple. This egg sandwich is a firm favorite that is a go-to in so many situations: breakfast, lunch, afternoon tea, dinner, snack... you name it. 

1696. Baked Blueberry Oats {Airfryer}

This is breakfast meal prep at its finest. One recipe with barely 5 minutes of preparation and 20-25 minutes of baking time suffices for four days of a healthy, nutritious, filling breakfast whether at home or on the go. 

1695. Arabic Salad and Meat Rice Bowl

I can hold an entire conversation on how ancient Arab and European peasant food has now made a comeback as the food of the elite. In the olden days, peasants and farmers would eat the most rustic, local, seasonal, and unprocessed food there was. Refined, processed, and bleached was reserved for the aristocrats and royalty. 

1694. Fried Liver

Liver used to be something I strictly avoided. Of late, it has become a delicacy I enjoy, provided I don't think too hard on what it is. This liver recipe is as simple as it gets: coated in flour and fried. 

1693. Chive Open Faced Sandwiches

Apparently in Germany, Chive Open Faced Sanwiches exist, and they're called Schnittlauchbrot. All you need is fresh bread, soft butter, and chopped chives. Since I had all three, I gave it a go, and it was delicious. 

1692. Raspberry Coulis Mini Pavlova

Pavlova is a firm favorite at MCW. We have rolls and tropical flavors, but nothing comes close to our favorite classic berry pavlova. This version uses the same base recipe, but transforming it to mini portions. Frozen raspberry is transformed to a coulis, cooled and assembled upon serving.

1691. Extraordinary Haloumi Sandwich

If I had the will to make this every morning, I would. For not, this extraordinary halloumi sandwich is reserved as a special weekend breakfast. The recipe makes enough for two very generous portioned sandwiches. 

1690. Dressed Sour Lebna Log

Dairy products in the Arab region that are considered to be typically "country" (versus "city") have a distinctive sour tinge to them. Hence our grocery stores sell "Turkish lebna" which is unctous and not particularly sour, and "Lebna Jarashia" which is a bit drier and more pungent in its sourness. 

1689. Fried Kebab

Nostalgia is evening gatherings with an impromptu dinner. With hundreds of restaurants just a finger's tap away through food delivery apps, we've kind of forgotten the pleasure of going to the kitchen together to fix a "light" dinner, which almost always constitutes of a fried something or another.