Glutinous Black Rice

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Glutinous black rice is great for puddings. It’s loaded with antioxidants, fiber, Vitamin E and B and also known to reduce inflammation.

I’m going to rinse and soak it for around 6 hours, then cook it till it’s soft and gooey, then I’ll be making homemade coconut milk which I’ll mix with the rice and sweeten it with alphonso mango since it’s in season now :)

Wish me luck! I’ll update you with results as soon as I’m done with it.

To make homemade coconut milk you only need shredded fresh coconut and water :) soak the coconut with water and use a cloth to strain the milk. That’s it! Geant can shred the coconut for you if you don’t feel like it.


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Poaching Made Easy

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This is the easiest poaching method I ever tried. All you need to do is get the egg poachies from home selection at arraya complex and follow the instructions:

1. Place a poachie in a cup or a mug, and break the egg inside

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2. Place the poachie immediately in the simmering water and wait for 6 minutes

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3. Take it off the heat and let it dry out a bit then gently shake the pouch till the egg comes out. Place it on a bun and enjoy eating it :)

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Mine was toasted bread, a lil bit of Dijon mustard, turkey slices, the poached egg of course and then topped with sriracha sauce which is my current obsession :)

bon appetit!

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Dessert on the go: nutella strawberry sandwich

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Sometimes the best desserts are the easiest ones :)

Try this for a quick sugar fix (or over dose):

Slice strawberries and mix them with icing sugar and leave them in the fridge over night, then take a whole grain bun, cut it in half and spread a dollop of nutella and marshmallow cream, layer the strawberries on top and enjoy the phenomenal taste over a cup of milk or coffee :)

Bon appetit!

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Because I’m awesome like that :p

I made teeny tiny poached quail eggs today. One of my readers suggested that I make bite size eggs benedict and i think i’ll definitely try that this week when i’m allowed to have carbs :)

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Just look at them! Aren’t they just adorable?

I had 7 of them; 98-100 calories.

I used a technique i saw yesterday at the food network channel. Instead of dropping the eggs in the simmering water + vinegar, put it in a soup ladel and gently lower it in the water.

I won’t translate this post because i have absolutely no idea how to translate poached eggs :)

Basma :)

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Quick pesto

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How to make a simple pesto:

All you need to have is fresh basil, a handful of pine nuts, a clove of garlic, a pinch of salt, a pinch of pepper, a squeeze of lemon (for flavor and to preserve a bit of the fresh green color), parmesan cheese, olive oil and a good mixer or a food processor

Mix away!

Feeling a little inventive? Mix it with cream to make a quick pasta sauce :)

My favorite is just slathering it over a piece of toasted bread with cheese and tomato :)


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Perfect pick me up – Happy New Year!




This is what I do when I have time to waste. I think of food and rush to the grocery store to test it out.

I was asked to give a colorful cooking class and the first thing I thought of while on the phone is a slice of orange topped with white chocolate sauce and blueberries. I slightly altered the dish to be cuter and more pleasant to the eye :)


Here’s what you need to do:


  1. Orange
  2. Blackberries
  3. Raspberries
  4. White chocolate
  5. Whipping cream
  6. Soft brown sugar (I prefer muscovado)
  7. Orange zest
  8. Rice flakes or any type of cereal you like
  9. Rice cakes (optional)



  1. Start with whipping the cream. Once it’s the texture you want, add as much white chocolate shavings as you want along with orange zest, vanilla and sugar. For a 250 ml whipping cream, i added around a teaspoon of orange zest, 3 tbs of sugar, a hint of vanilla and around 30 grams of white chocolate.
  2. Now for the stacking: the simplest one is what I’m showing in the picture: a slice of orange, cream, 4 berries topped with white chocolate shavings and crushed cereal. You can add more layers starting with rice cake, orange, cream and then berries or repeat the rice cake and orange layers twice then top them with berries and white chocolate. I liked the mini size version.


Z, one of the girls tried the cream with kiwi and it was phenomenal, so you can play around with ingredients as well.

It tastes great and very suitable for breakfast or a light dessert. Plus it looks cute don’t you think? :)


Bon Appetit!

Basma :)

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Mom’s Recipe Box: Sponge Cake Recipe.

Thank you for all the likes! it’s now possible for me to post the recipe and for you to enjoy it :)

This is not any sponge cake! it is THE BEST THING YOU’LL EVER EAT.

The Ingredients:

  1. A pack of thick cream (Forget about dieting this time. It’s soo worth it)
  2. A pack of whipping cream.
  3. 1.5 Cups of sugar
  4. 1 or 2 tsp vanilla or a juice of a medium sized orange with orange zest if you like fruity flavors. you can customize your own cake :)
  5. 1.5 tsp baking powder
  6. 2.5 Cups of flour
  7. 5 Eggs


  1. Preheat the oven – (175 degrees)
  2. In a bowl, sift all the dry ingredients together.
  3. Add the whipping cream and the thick cream to the dry ingredients and mix them until they’re well incorporated together
  4. Whisk the eggs together then add them to the mixture
  5. add the vanilla essence or any other flavor you want then pour them in the baking plate thingy (forgot its name, blame it on the flu :))… Make sure it’s only 50-60% full, because it has to have enough space to rise properly when it’s being baked.
  6. Place them in the oven and bake them for 40-50 minutes.
  7. Take the cake out of the oven and let it cool before you try to take it out of the baking pan. The cake will break apart if handled when it’s hot.

It’s very important to know your oven. Mine it sealed, so things get cooked very fast. If you’re not familiar with how your oven works, wait for 40 minutes then insert a toothpick to the center of the cake and take it out. if it has no batter, then your cake is ready.

Try out different flavors like almond essence, orange juice and zest, lemon zest.. some like combining icing sugar with any citrus juice and pouring it over the cake when it’s still warm. I like mine with vanilla and a bit of orange zest.

Bon Appetit!


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Kefir Bread




In the picture above: My first Long rise – no yeast bread :)

I’m cooking again. The flu is almost gone.

Here’s what I did:

After the first milk fermentation, I removed the kefir grains from the milk and left the milk on the counter for a whole day. I mixed 2 cups of kefir with 2 cups of flour and covered it with a damp towel for 2 days, mixing it once a day. On day 2, I took it out, mixed it with 1.5 cups of flour, 1 tsp of salt, 2/3 tbs of chili oil, 3 tbs olives, 1 tsp baking soda, 1 tbs sugar.

Once it’s fully incorporated and no longer liquidy (but not too dry either), I covered it again with a damp towel and left it to rest and rise for about an hour.

One hour later, cut the dough in half (mine was 2/3 and 1/3) and shape the dough to make a bread loaf. Put them on a well oiled tray or loaf tin and leave the dough to rest for 4-5 hours in a warm place. It will double in size.

Once its doubled in size, bake them for 30 minutes (175 C or 350 F).

The result was a hard crust loaf with soft fluffy insides.. DELICIOUS!


Original Source


Bon Appetit!


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Mloukhiya Souffle`




I did it :)

after going through tons of recipe options, I chose Mloukhiya souffle for today’s dish.

Things I would change: the original spinach souffle doesn’t have cheese. I believe cheese will be a great added value. A mixture of cheddar cheese and Parmesan in the bechamel phase. + we need at least 1.5 TBS of salt for this recipe and I’d cut the quantity to half since it made 4 souffle’s.


The recipe:

  1. 1 pack of frozen mloukhiya or spinach. it was 400 grams.
  2. 1 onion
  3. Salt as per your preference. I’d go for 1 TBS
  4. 1 maggie cube and cayenne pepper.
  5. 1.5 cups of milk
  6. 1/3 cup of flour
  7. half a stick of butter
  8. 1 cup of cheddar cheese
  9. Parmesan, as much as you want
  10. 6 eggs, separated egg whites from egg yolks.



  1. drop the frozen pack with the onion in a hot pot and let it melt and simmer with the maggie cube.
  2. while the mloukhiya is melting and cooking on its own, melt the butter, mix it with the flour until its smooth then add the milk, salt and cayenne pepper and mix it until its thick, add more milk if its too dry, and add the cheese.. mix till everything is combine together then remove it from direct heat. again, don’t let it be too dry.
  3. slightly mix the egg yolks together. take about 3 tbs if the above mixture and mix it really quick. this was the egg yolks won’t crumble when we add it to the hot bechamel cheesy sauce. then add the egg yolks to the bechamel and mix it, it will be gooey. drop the spinach on top of everything and continue stirring until all ingredients are combined together.
  4. in a mixer, mix the egg whites until they’re fluffy and forms peaks. fold in the egg whites gradually with the mixture then drop them in ramekins and put them in the oven for 40 minutes or until they’re ready to be eaten. heat: 175



that would be it :), I’m not a fan of souffles but I did it anyways just for the fun of it. souffles in my dictionary only fits if its made of 70% dark chocolate… yumm!




Bon Appetit!

Basma :)

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