Fried rice and Salmon

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 I’ll list the ingredients I used but you can use whatever vegetables you have or anything that is about to go out of date.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. 🤷🏽‍♀️

Serve on a plate with the salmon and enjoy 😉.

Mussel soup for the winter

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!

Royal Choco Prince dessert

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!

Ingredients

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!

Tadaaaa

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!

Creamy salmon & king prawn pasta

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!

Yemeni Kabsa

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 :).

Lebanese Qatayef

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.

The perfect salad for a spring weekend

This is super green and super delicious. I made this spontaneously and randomly it came out perfect. Here is the simple recipe for two people.

For the dressing (Put this all in a blender) :1 ripe avocado, 1 clove of garlic, 1 freshly squeezed lemon juice, a handful of fresh coriander, half a chilli or sprinkle some chilli flakes, 1 tsp of English mustard or American mustard, drizzle your fine olive oil, 1 tsp of black pepper and a sprinkle of salt. AND BLITZ TO A CREAMY PASTE.

I prepped the dressing whilst the pasta was cooking, you can literally use any pasta you have in your cupboard. Also, chop up 1 small red onion, some leafy greens you have in the fridge, open a can of tuna of your choice add all this including the dressing once the pasta has been drained and cooled down. Mix it well to eat or leave in the fridge for later.

And enjoy! You can take this to a picnic, a bbq, a gathering, lunch, after a dip in the sea, it’s so filling and yummy. I hope you make this and like it as much as I did.

My Auntie’s Orange cake Recipe

During my lockdown I was craving my aunties cake and remembered the memories we shared as a family when we ate her cake in the summers I spent with them in Lebanon. I messaged her and she sent me the recipe. By the way, I’m not good at baking because I dislike precise measurements and no matter what I do my cakes always come out flat and tasteless. BUT, before you log off this one turned out so good and I’m so proud of myself.

Here is what you need to do; 5 eggs, 1 tbsp of vanilla extract, 1 whole grated orange zest into a bowl and mix

Then use the same mug for these ingredients; 1 & 1/5 cup of sugar, 3 cups of flour, 3 tsp of baking powder, 1 & 1/5 cup of freshly squeezed orange juice, 1/5 cup of rapeseed oil, 5 tbsp of water. Add one ingredient at a time and mix.

Pre heat the oven at 180 Celsius with your desired baking tray. Then brush with butter and sprinkle sugar around the tray. This gives the cake a nice sticky mix but it shouldn’t stick to the tray.

Pour the cake mix and into the oven for 45 mins. I have an electrical oven. Everyone’s oven is different and you know your oven better than me so gage how long you will leave the cake in the oven for. I hope you like it. I loved this and I have a slice with my cup of tea every day🥰.

The finalé. I flipped it onto a plate after it cooled down.

The perfect Avocado Pesto Pasta for Spring (Nut free)

This dish is so fresh and yummy. It has such spring vibes. It’s super easy; quick; and minimum dirty dishes.

Serves 2-4 people. Cooking Time 15 mins. Pasta of your choice; I used spaghetti and fuisilli because during this time we can’t find pasta anywhere and this is all I had in the cupboard. If you want to make it vegan use zucchini spaghetti, spinach pasta, or whatever alternative out there for you lovely vegans.

I boil the pasta whilst I’m prepping the sauce. So go ahead and do that.

Sauce ingredients in a blender/chopper: 1 ripe avocado, a bunch of basil, a few sprigs of coriander, 1 lemon juice, a sprinkle of dried tarragon, 5 cloves of garlic, 5 large mushrooms and virgin olive oil (I eye measured this but I would 7 tbsp). BLEND!

1) Strain the pasta but keep some of the boiled water in the pan; add your delicious sauce to the pasta and mix. ADD salt, black pepper and a handful of Parmesan. By now you should switch off the heat and give it a good mix.

You may now serve. The mushrooms is used instead of nuts as it maintains that rich flavour and texture nuts can give & is very ideal alternative for pasta sauce. Please note if you like less garlic then add less and vice versa. If you want lemony go ahead add more or less. This is how I made it for my husband and I and we ate 3 full plates!!!

Hope you like this one, let me know what you think. I hope your staying safe and healthy during this COVID-19 pandemic.

My Delicious Salmon Marinade

I love my salmon to be juicy, zesty, chilly, and garlic-y. One night I just thought let me try all these spices and juices together and let me tell you, when I ate that salmon after it came out the oven…I rushed to my phone to write down what I added before I forgot.

Here is what I added for two fillets of salmon;
– Juice of 1 lemon
– 2 tbsp of soy sauce
– grated ginger (around 3cm)
– 2 grated cloves of garlic (or 3 cloves, if you love garlic go ahead ADD MORE!)
– Fresh chilli or dried chilli flakes (whatever you have, and you can add as much or as little as you like depending on you chilli tolerance)
– Sprinkle of salt & Black pepper
– Sprinkle of Tarragon or any dried herb you have in the cupboard. Coriander or parsley would go just as well too.

I put this in my pre-heated oven for 10-15 mins et voila. Alongside some greens and a salad. I drizzled some olive oil too on my plate for some extra juice-ness.
I would recommend if you have time to marinate this in the morning or a couple of hours before and keep it in the fridge for dinner. You will get a stronger flavour.

Enjoy this one guys! Let me know what you think.