I have a dessert for you, it’s lazy, quick, minimal effort, 1 pot of washing up, need I say more to convince you to make this?
When we were kids, my mum used to make us custard dessert layered with banana and biscuits. It’s a cold dessert so it was popular during summer time. I’ve kinda gone off the base off the original recipe and came out with this one which I think is better (not being bias I promise🤣)
Ingredients: for measurements here it really depends on the dish you’re going to use to layer it in so eye ball measure but i used the following;
1) ready made custard (or make it yourself) I used a whole carton, 2) 1tsp of cardamom 3) digestive biscuits 4) 3 small bananas 5) 1 tbsp of cocoa powder 6) 1 tbsp of cocoa nibs (OPTIONAL)
How to make: on low heat let the custard and cardamom mix together and for the cardamom to release its flavour with the custard. While this is happening, lay the first layer with digestive biscuits, I crushed them and compressed them into a deep glass container. (You don’t have to crush them, can be laid out the way they are. Also, I’ve used tea biscuits before but they turned really mushy and not nice with the rest so for me digestive biscuits is better), then slice the bananas and layer on top of the biscuits. Let the custard cool down and pour a layer on top. REPEAT. Biscuits, banana, custard. This last layer of custard I added the cocoa and nibs, mixed it well and poured it on top!
Refrigerate for a couple of hours & leave in the fridge until it all disappears. Easy? Yessssssss
Next time you’re in the shop, grab a couple of tins of butter beans for this quick and easy healthy brunch meal. I make a batch which feeds my husband for the next couple of days (I’m not a fan of butter beans lol).
You will need: 2 tins of butter beans, 1 tin of chopped tomatoes, 3 cloves of garlic, 1 medium sized onion, salt, 7 Lebanese spices (black pepper if you haven’t got this in your cupboard), and a handful of coriander.
How I do it: I finely chop the onion and garlic sautéing them in rapeseed oil. I drain the butter beans and add to the pot for about 5 mins mixing everything together. Adding the tomato and the spices. Taste and see whether you want more salt or pepper. You can add chilli flakes if you fancy. Let it all simmer for 20 mins. Chop a handful of coriander and add it just before you plate! Drizzle some good olive oil & serve with rice or quinoa or pitta bread or toast. This dish goes with a lot of other ingredients.
I had leftover sourdough bread, I cut them into squares and add it to the pot which soaked in all the juiceness!
So I may have made the best Big Mac recipe at home last night. It was out of this world! Every bite was the same. I didn’t create this recipe, it was posted about a year ago by Professor Green and Chef Gizzi Eerskine. I don’t know whether they created it or got it from somewhere else but credit goes to them. I changed a few things in the sauce like I didn’t add the sugar and extra gherkins and added Worcester to the “Big Mac” sauce.
Ask your butcher for minced lamb with a bit of fat (I like it at 30%+), I got half a kilo but you decide depending how many people you’re cooking for. You need the fat because FLAVOUR and juiceness.
Spice the meat: 1 tbsp of Salt and 2 tbsp of black pepper and mix really well. If you have Lebanese 7 spices add 2 tbsp too.
For the sauce: 3 tbsp of finely chopped onion. Soaked in boiling water from the kettle for 5 mins. Pour through a sieve and dry in kitchen paper. Put in a big bowl, add 200g of Mayo, 30g of ketchup, 30g of Dijon mustard, 3 pickled gherkins finely chopped, 1 tsp of smoked paprika, 1 tsp of garlic powder, 1 tbsp of Worcester sauce. Leave in the fridge for at least half an hour. (OPTIONAL: If you have sauerkraut Jar in your kitchen drizzle some of that water in it too)
I thinly sliced one onion, some curly lettuce, thinly cut tomatoes and gherkins for people to layer in their burger. Warm the buns whilst the meat is cooking and prep everything before hand so when the meat is cooked, you just assemble your burger and get messssyyyyy.
Obviously you must get brioche burger buns, I got mine from Aldi, seeded. For the meat prep you just wanna roll them into balls and with something heavy flatten the meat into thin patties. Grill on a hot pan for 4/5 mins each side (no need to add any butter or oil to cook the meat as there’s enough fat in the patties that will not let them stick to the pan) and just before you wanna take them off add a slice off American cheese until it melts.
This is how I layered my burger; on the base of the bun I started with the “Big Mac” sauce, meat, cheese, gherkins, onion, tomato, more meat with cheese, “Big Mac” sauce, more onions and close!
Serve with fries. Homemade preferably ☺️ I’m still thinking about the burger guys days later (it was so good) better than McDonald’s and you won’t feel sickly afterwards!
A healthy lunch option for us all. What gave this THAT extra kick was the salad dressing.
Bistro mix salad bag (here you can literally use whatever type of salad leaves you have in your fridge)
3 Spring onions
1 pepper (yellow, red, or green)
5 cherry tomatoes
1 can of lentils
Roasted Cauliflower (in the oven until crispy with a bit of olive oil and some of your favourite chilli mix)
Your favourite cheese (optional) feta, or grilled halloumi
2 juices of a lemon
1 tsp of pomegranate molasses
5 tbsp of olive oil
1 tsp of salt & black pepper
1 small clove of garlic (grated)
Grate a bit of ginger
If you have fresh herbs or dry you can also add here for extra flavour
Directions Get a bowl and start layering your salad. Obviously chop all the ingredients up, add it to the bowl and give it a rough mix. Leave the cauliflower and fresh/dry herbs for the top layer. Once the cauliflower is proper toasted and crunchy get it out the oven. The cheese and cauliflower go on top. Mix the salad dressing in a separate bowl and let your family/friends dress their salad to their liking.
This recipe came to life with the last bit of veg left in my fridge before I head out for a food shop. I had a pot of cooked rice from leftovers so I chucked it all in and it was delicious. I know I say this all the time but this one is quick and easy to make. I’ll list the ingredients I used but you can use whatever vegetables you have or anything that is about to go out of date.
If you don’t have salmon you can substitute for chicken, tofu whatever you like. It’s super flexible. I would just focus on the seasoning for this one.
Ingredients (cut the veg into sizes you like, but remember the thinner/smaller the better): green beans, mushrooms, carrots (chopped into thin sticks like matchsticks, I don’t know how else to describe this lol), finely chopped knob ginger, 3 cloves of finely chopped garlic, spring onions, 1 chilli, asparagus, and I used salmon fillet. Lime and coriander to garnish at the end.
Seasoning: soya sauce 5tbsp, sesame oil 5 tbsp, black pepper and salt to your liking. I used 1 tsp of BP, and 1/2 tsp of salt because soy sauce is already salty. Japanese 7 spice for the salmon.
You want all your ingredients chopped and ready because this is quick you wont have time to chop whilst things are cooking.
Let’s Get cooking: place salmon fillets on baking paper in a tray, grate some ginger and garlic on the fish. Drizzle olive oil, and sprinkle the 7 Japanese spice all over the fish. Put in the oven 180C for 10 mins.
1) pour sesame oil in a hot pan (obviously this is better if you have a wok but I don’t and just used my regular flat large pan), I added the carrots first because they are going to take longer than the other veg to soften, then the green beans and asparagus, then the mushrooms, and the rest. I spiced the veg with black pepper, salt. Add the rice and mix till it’s all combined. Add the soya, sprinkle Japanese spice all over the pan. Taste it. Does it need anything? Add more. Add the spring onions at the end along with juice of a half a lime all over and chopped coriander. I like avocados with this plus it was super ripe so I just added it right at the end and sprinkled some sesame seeds for that extra extra. 🤷🏽♀️
I just made this and I thought hey let me share it. This recipe is everywhere. It’s so simple and so quick. I got fresh mussels yesterday and straight away I placed them in a bowl of cold cold water. This way they can filter themselves and be super clean when I cook them the next day. I change the water every 6 hours I would say. When you do this, you will see the dirt when changing the waters.
What you will need; 1 onions, 5 cloves of garlic (both finely chopped) I used my mini food blender. Sauté in butter till brownish. Then add 1 tsp of chilli flakes (optional), 1 tbsp of tarragon, a handful of chopped parsley, 1 tbsp of black pepper and salt to taste around 1tsp is good. Let this process to happen for about 5 minutes. Add your crême fraiche packet in and juice of 1 whole lemon. Add around 2 cups of water. Simmer for about 15 minutes then add your mussels, cover for 10 minutes. The mussels should all be open 🦪, serve in a bowl because that soup is so so good and a slice of lemon to garnish. You can add pasta but currently I’m avoiding carbs.
Enjoy🤤 this is the only picture I took that I posted on my ig!
A dessert that will become everyone’s favourite. It is simple, cheap and so easy to make. For months I’ve been working on a recipe that my family and friends loved the most! There are many recipes out there for this dessert and I think I tried every single one. After which, it left me with this delicious recipe that I am about to share with you. Minimal ingredients, washing up and cooking time. Let’s go!
100g of unsalted butter (melted), 3 heaped tbsp of your choice of cocoa , 1 tin of condensed milk, cheapest rich tea biscuit you can find & dedicated coconut (optional).
Method: break biscuits into small pieces in a bowl. In a medium heated pan, melt the butter, add the cocoa, and last add the condensed milk. Keep stirring until thick and all ingredients have combined. Add desicated coconut if you wish! Then pour mixture over biscuits. Give it a good mix and wait for it to cool. If you have a long tin you can use this but firstly layer down cling film and then pour the mix in because you don’t want it to stick to the pan .. once it’s frozen you are able to take it out easily and cutting a slice or two!
If you don’t have a tin that’s fine. You can still do it without by pouring the mix onto layers of cling film long enough to cover it all the way round like a sandwich then, twist the sides and roll it in the air so it’ shapes it into a log kinda thing!
There’s so many recipes out there for this fish but I guarantee you this is the one. I’ve tried a lot but this one was the one. It’s quick and super easy to make.
Ingredients; 7 cloves of garlic (minced/grated), large knob of butter, 284ml single cream, pasta (of your choice, I used the shell pasta to catch the sauce), grated zest of 1 lemon, salmon and/or king prawns, black pepper and salt to taste.
Method; first cover the filet of salmon in black pepper, salt, some chilli flakes if you like it a bit chilli and put in the oven. Then mince the garlic into small pieces, add it to a pot of melted butter, i like to add big pinch of black pepper & a sprinkle of salt. Then I add some dried parsley and mixed herbs. Sauté for a couple of minutes then pour in the cream. If you like it saucy get the big single cream pot. Grate 1 zest of a lemon. Let that simmer for 5/7 minutes. Whilst that is cooking, I bring half a mug of lukewarm water which I add a tbsp of cornstarch until it dissolves. This is what will thicken the sauce nicely. Pour into the pot, taste. If it needs more black pepper/salt go ahead and add. Cook the pasta, I like it al dente. Use some of the pasta water to add to the sauce to create more thickness and sauce.
Add the fish. take the salmon out and flake off chunks of it into the sauce pot. Also add the prawns. Start adding the pasta as well and mix
Serve on a plate with Parmesan & chopped parsley to garnish. Enjoy! I’m sorry for the lack of pictures but you know when you’re so hungry you just want to eat anything. Yeah that!
Another great recipe coming your way. I’d like to point out that I am not from Yemen and never made this before but my husband is originally from Yemen and he said that it was the best Kabsa he has ever had. And trust me when I say this; my husband doesn’t hold back to tell me if the food i’ve cooked that day taste shit or good lol.
Your choice of meat is up to you, I would recommend to use oxtail or lamb because I love that juicy fat on the bone that that particular meat comes with. But you can have chicken, beef, lamb whichever. This meal can feed 4-6 people.
Ingredients I used: – Oxtail – 1 onion – 2 Tomatoes – 2 cups of rice – Coriander – Spring or red onion – Pine nuts and cashews
Spice mix I used: 1/2 tbsp Coriander seeds, 1 1/2 tbsp black pepper, 1 tbsp salt (add more depending on taste), 4 bay leaves, 1/2 tbsp of black cloves, 1 tbsp of cumin, 4/5 cardamon, 2 black limes, 5 cloves of garlic or 1 tsp of garlic powder and 1 tbsp of cinnamon. I put all these mixes in a pestle and mortar, beat them until powder form.
Method: If you have a pressure cooker this shouldn’t take long, but I slow cooked the meat to get out all the goodness from the gelatine and fat on the bone. As oxtail is highly recommended to use as a bone broth. Chicken and other type of meat shouldn’t take as long as it took me with the oxtail.
I boiled the meat for 15 mins to get all that goo out and then drain the water and wash the meat from that froth. I then added rapeseed oil to the pot of meat and allowed the meat to glaze and go golden brown flipping them over equally. I add fresh water again and let it boil. The water should cover the meat completely. You can eyeball it with water. I didn’t use specific measurements. Add the spice mix from above and let it boil for a couple of minutes before letting it simmer for a couple of hours. Again you can speed up this process with a pressure cooker, or if you have chicken it won’t need couple of hours. Add one whole peeled onion and 2 chopped tomatoes or 1 can of chopped tomatoes. You can wait and give the meat time to infuse with the spices by checking in on it, taste it, does it need more time? more salt? Check the meat if its soft and ready.
Rice time: Wash 2 cups of rice until the water runs clean and strain the water out. Then from the water that the meat has been cooking in, you will take that spiced up water full of beautiful flavour and natural fat from the meat to cook the rice in. 2 cups of rice can take 4 1/2 (or 5) cups of the water from the meat pot.
Once the rice is ready, I lay the rice out on a pyrex tray and put it in the oven for 10 minutes. Then I bring that back out and lay the meat on top of the rice pouring over more broth juice from the meat over the whole pyrex and back in the oven for 5 minutes. In the meantime, chop up some coriander and red onion/spring onions to garnish the dish with. Fry the pine nuts and cashews in butter until golden. Take the pyrex out and decorate with the nuts, coriander and onions.
There you have it! It is also good to have a salad on the side and yoghurt. Traditionally, there is also a homemade chilli sauce to go with this, but I didn’t make it this time round. But chilli sauce does make the dish even more amazing! Give it a go :).
I like to make this traditional Lebanese dessert for special occasions or if I’m really craving it and can be bothered to go through the effort. This is because it can be really tiring and just looooong in the kitchen. However, it really does taste great homemade if you follow this recipe ;). I read up a lot on this recipe online but couldn’t really understand the method, every site had different ashta (white filling) ingredients etc so I just called my mum and she gave me the best recipe and its super simple. You just have to be patient as it takes time. The following measurements are a lot and they are to be dished out around your family homes, friends, or given in charity.
Ingredients for the ASHTA (Ashta is the white filling (it’s like clotted cream)): 1 litre of whole milk, 300ml of double cream, 1 tbsp of sugar, and 5 tbsp of cornstarch. AND 1 tbsp of orange blossom and rose water. Method: Pour milk first until warm. Grab a whisk. Add the sugar and cream. Then take some of the warm milk in a cup to melt the cornstarch (this is done so that it doesn’t clump when you add it straight to into the pot). Keep whisking and whisking until it becomes thick and your arm starts to hurt. Right at the end, add the orange blossom and rose water. Take off the heat. Whisk for another couple of minutes. Pour into a bowl to let it cool down and put it in the fridge. This should take around 30-35 minutes. Just keep going until the ashta is thick thick.
Whilst this is cooling in the fridge, we can prep the batter mixture for the mini pancakes. Ingredients: 4 cups of plain flour, 1 cup of Semolina (smede), 4 and a half cups of water, 1 sachet of yeast and 1 tsp of Baking Powder. Method: in the above order add the dry ingredients, then just mix until all combined. I used a hand blender to stop lumps from happening. 10 minutes before you pour the mixture onto a non-sticky pan you ADD the Baking Powder. During this 10 minutes; I left this to set in the fridge. The consistency is meant to be watery like pancake batter. It literally is like pancakes but mini.
Okay lets get to work. Now, heat a non-sticky flat pan and rub it with a tissue soaked in vegetable/sunflower oil or whatever oil. Using a jug to pour the pancake mixture to get a non messy perfect circle. Do a trial and see how long it takes to bubble and let it get golden on the bottom. I like them small to medium sized pancakes. Small are really cute and I usually count to three when I pour the batter. Once the pancake bubbles fully, remove it onto a clean towel and cover them with another clean towel. Do not flip the pancake, I repeat DO NOT. Just cook one side. L Do this until you’re fed up lol; or until the batter mixture is finished. I had a lot leftover so I put it in the fridge to make over the next couple of days.
Now that you have your mini pancakes, grab a seat and the ashta from the fridge and get to filling. Grab the pancake in your hand and a tablespoon in the other to fill it with ashta. Cup the pancake from one corner and pinch to close all the way to the middle. You don’t close it fully (you can if you want). Line them up on a nice platter/plate whatever you have in the kitchen. Then sprinkle some grounded pistachios on the ashta et VOILA. You have your QATAYEF. Repeat until you’re once again fed up, or done with the mixture.
We make a sugar syrup called ATER. This is 1 cup of sugar, 2 cups of water, squeeze of fresh lemon juice and a drizzle of orange blossom and rose water. You can also drizzle honey instead of this sugar syrup or nothing at all if you think this step will be too sweet for you.
If you want to be adventurous or do your own thing you can add your favourite nuts with the ashta such as walnuts, almonds, raisins. If you want to continue and close the whole pancake up you can. Do what you want… there are no rules to this! We put some dark chocolate spread in a few of them and it tasted amazing.
This dessert goes well with arabic mint tea or peppermint tea. I tried to explain this step by step and I hope it was clear enough. If not leave a comment and I will get back to you. I hope you love it and enjoy this traditional Lebanese dessert. Apparently it looks like cannoli. We can call it Lebanese Qatayef Cannoli.