Abdulrazzag’s Contribution: French Burgers with an Italian Twist

Hello 13cups.com readers and followers. i’m a bit excited that i’m writing my first post at 13cups.com. Basma is out of the country right now, but I will do my best to try to substitute her in the time being.

ilmuhim, i hope you enjoy it. Fawaz Al-Yaqout who’s one of my good friends and who’s also a photographer said its good but there is something missing! thank you Fawaz for helping me 9ara7a on short notice, i wouldn’t have been abled to post it without you.

  

INGREDIENTS

  1. 20g Butter
  2. 150g onion, finely chopped
  3. 1 kilo minced beef, i got new zealand 25% fat beef
  4. 1 tsp fresh oregano chopped
  5. 1 tsp Parsley chopped or as desired
  6. 2 egg, beaten
  7. A pinch of salt and black pepper as much or as little as needed
  8. semi sun dried tomatoes + mushrooms – processed to become a spread
  9. Gorgonzola cheese which is the italian version of blue cheese.
  10. French dijon mustard
  11. balsamic vinegar

1. Melt the butter in a small saucepan, and add the onion. Fry over a gentle heat until the onion is soft and very pale golden. Leave to Continue reading

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Pasta with Mushroom and White Sauce.

One word: Yummmmmmmmmmmmm!

it was supposed to be a seafood pasta. I boiled the seafood frozen pack separately only to find its bitter. changed plans and added mushrooms instead. didn’t find fresh mushrooms around so I used canned. I prefer fresh mushrooms but you gotta work with what you have :)

Recipe:

  1. Pasta
  2. Mushrooms as needed.
  3. 2 Garlic cloves
  4. Crushed chili
  5. 1.5 pack of cream
  6. 1.5 tsp Cilantro
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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.

 

Directions:

  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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Mushroom Rice

 

 

 

Mushroom with wild rice and yes… mascarpone cheese again :)

 

Ingredients:

  1. Fresh Mushroom
  2. Onions
  3. Garlic
  4. Salt
  5. Pepper
  6. Maggie Cube
  7. olive oil and pepper

I added a pinch of hot curry powder :)

  

Directions:

  1. in a pot, melt the butter with olive oil and saute the onions
  2. add the salt, pepper, maggie cube and keep stirring
  3. add the garlic and try not to burn it :)
  4. every now and then add a bit of water and keep stirring
  5. once all the flavors are combined together, add the mascarpone cheese and keep stirring until its all combined together and has a creamy texture.
  6. in another pot, either boil rice or pasta, they all work very well with this recipe. add more water than you need so that you use the water for the sauce. (the starch in the water prevents the sauce from becoming very liquidy)
  7. once the rice or pasta is done, drain the water if its pasta and mix it with the sauce.

 

the result was very silky and delicious <3

Bon Appetit!

Basma.

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Smoked Salmon Pizza

 

I have a pound of Mascarpone cheese laying around in the fridge. Whenever I have an ingredient that’s as versatile as Mascarpone cheese, I will never stop thinking about it until I consume it all with cooking :), so I thought of many recipes, and this pizza is one of them.

-

 

 

I do not mind eating it all day, everyday.. so delicious, and feels so right.

there is a new pizza place that’s opening soon in Kuwait, so I thought this would be a great reason so try out their amazing brick oven that they built specially for this new brand.. I’m in love <3

this pizza is pretty simple to make, and very delicious!

 

 

Ingredients:

  1. Pizza Crust (I made my own, from one of the cook books I have, but I prefer Jamie Oliver’s recipe. however, you can always use a ready made crust)
  2. Tomato Sauce (you can either use bottled sauces or saute onions, garlic with olive oil and add oregano, salt, pepper, and tomato puree and let it simmer for like half an hour)
  3. Rocca (Rocket).
  4. Smoked Salmon.
  5. Mascarpone Cheese. 
  6. olive oil
  7. lemon

 

Directions:

  1. pour a good amount of tomato sauce on the crust, the easiest way is to pour a spoon full in the middle and swirl your way to the edges.
  2. place it in the oven until the crust is fully baked
  3. take it out and add a spoon full of mascarpone cheese on it and spread it around, you’ll have a pink sauce all over.
  4. scatter Rocca leaves and shredded smoked salmon on top then drizzle some olive oil and a squeeze of lemon.

 

if you’re a smoked salmon lover, you’ll adore this recipe like I did.

 

 

 

Bon Appetit!

Basma

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Quick Shrimp Wrap

 

 

I had shrimps and tortilla wraps in the freezer, sour cream that’s about to expire, enchilada sauce and veggies in the fridge.

so I made shrimp wraps for lunch :)

Ingredients:

  1. Boiled shrimps
  2. sour cream
  3. enchilada sauce or tomato sauce with extra cayenne pepper, curry powder and cumin.
  4. maggie cube (optional)
  5. shredded cabbage
  6. onions
  7. garlic.
  8. for the veggies: spring onions, rocca, lettuce and cucumbers (with any homemade dressing)

 

Directions:

  1. take the tortilla wraps for the freezer and set it aside to defrost.
  2. in a pot, saute` the onions, garlic and cabbage together, once they whither a bit, add the maggie cube.
  3. toss in the shrimps and keep mixing.
  4. add either tomatoes sauce or enchilada sauce to the mix for extra moisture; for every 500 grams of shrimps, 5 table spoons of sauce is enough.
  5. take it off the heat and mix in with sour cream. just enough to make it creamy.

 

let your guests or family assemble their own wraps. you only need 3 plates; shrimp mixture, veggies and tortilla.

 

 

Bon Appetit!

Basma.

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Crab Pasta Salad

 

I went to Marks & Spencer last week and I bought canned white crab meat and kept it in my room for inspiration. I know its weird but I like to keep things where I would see them everyday :).

 

Direction and Recipe:

  1. So, I made my usual salad dressing, and added the preserved crab water for extra flavor and set it aside. you can always substitute crab with tuna but never use tuna water in the dressing.
  2. boiled whole wheat organic pasta with salt and olive oil. Some say its a waste of oil but I like how it clings to the pasta when its drained.
  3. cut onions, spring onions, tomatoes, lots of rocca.

and that’s it!, mix everything together and serve it immediately.

Tip: Pour cold water on the pasta while its drained to stop the cooking process.

Bon Appetit!

Basma.

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Veggie Chicken Bake.

 

 

 

It started as a normal, boring ratatouille and ended up with a succulent chicken baked dish.

Today’s dish is very easy to do and fits everyone’s schedule. This dish is perfect for busy people, since I have very little time to cook these days. hopefully, my schedule will be cleared up by end of this week and I’ll be back to cooking :)

Ok, let’s start

 

 

 

 

Recipe: the recipe is very flexibl, you can use whatever veggies you want.

  1. onion
  2. garlic
  3. eggplant
  4. carrots
  5. parsnip
  6. green chili pepper
  7. bell pepper
  8. tomato sauce (either bottled or do your own (garlic, tomatoes, tomato paste, oregano, curry, salt, pepper, water)
  9. shredded mozzarella cheese
  10. salt, pepper, paprika, cumin, 1 table spoon of dried onion soup(gives it the extra oomph)
  11. naif’s frozen chicken fajita
  12. tomatoes

 

Directions: can’t be any easier :)

  1. dice the eggplants and soak them with salted water.
  2. in a pot, mix olive oil and corn or canola oil together.
  3. saute` the onions first until withered. add in the chili pepper and garlic. keep stirring
  4. remove the eggplants from with salted water and drop them in the pot
  5. Drop the chicken fahita strips and add the bell peppers
  6. add the spice mix and diced tomatoes.
  7. keep mixing, add the shredded parnsip and carrots
  8. for the tomato sauce, whenever you feel the mix is dry, add a bit.
  9. in a small ramiken or a baking dish add the veggie mix first, then 1-2 TBS of tomato sauce, then mozzarella. repeat and end with mozzarella.
  10. bake for about 10 minutes in a 200 degree celcius and enjoy eating it for lunch.

 

 this little ramiken was my lunch today. very fulfilling :)

Bon Appetit!

Basma

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Light lunch

 

>>>followed by a heavy snack but don’t tell my nutritionist :p

 

Today’s dish is so easy and healthy. grilled meat with sauted veggies and a lightly dressed salad.

 

Ingredients:

  1. thin steaks
  2. onions
  3. carrots, cut in long thing slices.
  4. salt and pepper
  5. Worcestershire sauce
  6. broth
  7. roasted bell peppers

 

Directions:

  1. lightly wash the steaks and drop them in white vinegar for about 30 seconds. remove them and sprinkle them with salt and peppers.
  2. in a hot non stick skillet, grill the steaks, 1-2 minutes on each side, depending on its thickness.
  3. remove the steaks and in the same skillet, drop the onions and carrots. once they whither, add the roasted bell peppers.
  4. add couple of drops of worcestershire sauce and return the steaks. toss everthing up together and lift them from the heat.

 

its very light and satisfying. my salad was made of lettuce and rocket. the dressing has balsamic vinegar, olive oil, salt, pepper, oregano and lemon.

afterwards, I tried to experiment with cookies, and kind of binged out. ;p.. they were very soft and fresh I just couldn’t resist!

 

did you notice how much I’m using carrots these days? no idea why. 

Bon Appetit,

 Basma.

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