Spinach fatta


The Easiest dish I’ve ever made. Everyone loves it and it’s not heavy like other ramadan dishes.

Ingredients:

  1. Yogurt
  2. Toasted or fried pine nuts
  3. Frozen spinach
  4. Garlic
  5. Onion
  6. Salt
  7. Toasted or Fried bread.

Directions:

  1. In a skillet, heat a TBS of olive oil, then add the garlic and onions. Once onions soften, add the spinach and let it cook. Some like to add a maggie cube for extra flavor but I like to keep it simple.
  2. Mix the yogurt with salt and garlic (you can ommitt the garlic but it adds flavor).
  3. Now it’s time to assemble the dish. place the bread at the bottom of the dish, spread the spinach evenly on top, then pour the yogurt and sprinkle the pine nuts on top.

Can’t go any easier than that :)



Bon Appetit!

Basma.

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Recipe Disaster.

 

 

 

 

This is my first pasta disaster ever. I spent 2 hours yesterday trying to work on a whole grain, healthy seafood pasta dish. the end result was … A disaster. it didn’t taste the way I wanted. 

  The good stuff:

  1. I boiled the clams with 1 whole Garlic and salt, it gave it a nice flavor. then I added the garlic to the sauce.
  2. The pasta was cooked well. 10 minutes for whole grain pasta and I stoppped the cooking process with cold water.

 

Here’s what I did wrong. I hope it helps, if you ever decide to cook clams or pasta :)

  1. Mistake #1 : I put fresh clams in the freezer. They died, therefore I could not remove the sand inside the clams with a salted water soak. Instead, I had to manually open each clam and clean it up
  2. Mistake #2: I used a medium sized pot to make the sauce, so I had a hard time mixing the pasta with the sauce. When I transfered the pasta to it’s dish, I realized that all the sauce contents stayed in the pot, so I mixed it again.
  3. Mistake # 3: I forgot to add the mascarpone cheese to the sauce, so mixed it in afterwards.

 

The flavors weren’t incorporated correctly and the end result was a bland tasting pasta. I’d give it a 5/10. It would have been an amazing dish if I wasn’t sleep deprived.

Here’s what I did to fix it:

I added lemon juice and lemon zest, mixed it very well since the sauce was at the bottom of the plate and let it sit for 20 minutes before serving. It was saved :)

I’m making stuffed portabella mushrooms today. Wish me luck.

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Oven Roasted Chicken.


If you know me, you’d know that Chicken and I, don’t really get along. unless it’s cooked to perfection. I had a “Ferakh” phase once, where I ate roasted chicken everyday, for weeks. I sure hope this is not the case :)

The chicken in this dish was so delicious and aromatic, the whole family ate it and it’s pretty easy to make.


You need to do the following:

Ingredients:

  1. 1 Chicken cut into 7-8 pieces.
  2. Dijon mustard
  3. Honey mustard
  4. Salt and Pepper
  5. Balsamic Vinegar
  6. 2 Cloves of garlic (Sliced)
  7. Lime juice
  8. Olive oil
  9. Paprika
  10. Rosemary
  11. Potatoes
  12. Carrots

Directions:

  1. Mix everything up together. (# 2-10)
  2. Place the chicken pieces in a bag, then pour the mixture on the chicken pieces and shake the bag until all pieces are covered with the sauce.
  3. Cut potatoes and carrots and mix them with the chicken and let it sit for 2 hours to 1 day.
  4. When it’s time to cook the chicken. pour the content of the bag in a baking dish and place it in the oven for up to 1 hour.
  5. Cover the dish with foil for the first 30 minutes, then take out the foil and let the chicken brown a bit.
  6. when the chicken is done, take the chicken and veggies out of the dish and place the empty baking dish on your oven and start de-glazing. you only need to add water and keep mixing until all the bits loosens up and gets combined in the sauce. Then add about 1 tsp of flour and keep mixing. End result will be a delicious gravy to be poured on top of the chicken.

That’s it!. if you want the carrots and potatoes to be extra soft, boil them first then bake them in the oven.

Bon Appetit!

Basma.

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Foil Baked Fish

Love. PURE LOVE <3

If you love fish as much as I do, you’d appreciate the simplicity of this dish. My god I can’t believe how tasty it was. Got my fillets from our fish stand at the co-op. Aldanah frozen fillets, the pack has 3 fillets. let them thaw in the fridge for a whole day, draining excess water every now and then.

today at 6:20 I decided to start baking, so I preheated the oven (175 degrees) and started assembling the dish.

Ingredients:

  1. 1 Lemon
  2. Spring onion
  3. 3 Sun dried tomatoes for each Continue reading
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Stuffed Eggplants باذنجان محشي بالزيت

I’ve tried this dish about 5 or 6 years ago. An old friend of the family brought the tiniest, softest, most delicious stuffed eggplants ever. Tasted like stuffed vine leafs ورق عنب. She left the country before we were able to get the recipe from her. This is my way of imitating it.. I kinda miss her!

Ingredients:

  1. 1 cup of rice
  2. 1/2 cup parsley
  3. 1/4 cup tomato
  4. 1/4 cup onions
  5. salt
  6. black pepper
  7. potato slices
  8. small eggplants (the light purple and white ones.)
  9. half a cup of lemon
  10. 1/4 cup olive oil
  11. 1 Garlic clove

Directions:

  1. Wash the eggplants and snap the head off.
  2. Carve all the flesh out, leaving about .5 cm of flesh. (I stuffed 6 small eggplants, 4 small zucchinis and there was still more stuffing left, so if you want, you can cut use 3/4 cup of rice instead of 1 )
  3. sprinkle the eggplants with salt from the inside and leave them for 5 minutes. Continue reading
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Shrimp Pasta with sundried tomato cream sauce.


I’m a seafood person. Not knowing what a certain seafood dish tastes like would definitely haunt me forever.. I was given surimi products as an inspirational ingredient for my next dishes.. crab sticks, surimi shrimps and surimi lobster tails. This is trial #1 with the surimi shrimps.. They don’t quiet taste like

shrimps but they’re delicious :)

Ingredients:

  1. Tagliatelle Pasta
  2. Shrimps
  3. 1 tbs butter
  4. Olive oil (or use the sundried tomato oil)
  5. 1 big white onion
  6. Garlic
  7. 2 cans of cream Continue reading
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Gordon Ramsay’s Shepherd’s Pie

 

 

 

 

I cannot believe how much time it took me to finish this dish! all you got to do is put the meat in a skillet, mix it up with spices and herbs, boil potatoes, mash them and place them on top of the meat and you’re done :) easy and delicious.

It took me a whole week to finish this pie. I placed the meat in the fridge for two days. Day 3, I cooked the meat. Day 5, I boiled the potatoes. Day 6, put the meat back on the heat to add what’s missing. Today is day 7, I’ll finally eat the pie for dinner :)

I believe I redefined the term slow cooking ;)

Today’s dish is very easy, all kids adore it. I’ll leave gordon ramsey to explain how its done :), followed the same recipe with different ratios. I didn’t add as much olive oil as he did and added less stock and ofcourse no red wine. the rosemary really did make a difference.

tip: if you find the mashed potatoes a bit dry, add skimmed milk to the mixture. you decide whether you want more meat or more potato in the dish.

 

Bon Appetit!

Basma.

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