My obsession with eggs continues!

I love eggs… A LOT to the point that I manage to find the weirdest egg devices in Kuwait :p if it’s out there, I’m going to find them and try them out!

I loved my little poached eggs pouchies ( post here ) but they take time and I’m not patient enough to wait for my eggs to be ready to eat most of the time.

So for the days I don’t feel like waiting ( like tonight for example) I go with this thing:

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All you need to do is crack open your eggs and place them inside this cup, close and microwave! How easy is that! :D

The result depends on how long you microwave your eggs. 30 secs gives you runny egg yolks, 40 secs gives you semi runny yolks, 50 gives you well cooked eggs.

I prefer going with 30 seconds but I tried 35 seconds this time and I got this result:

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It’s super easy and fun to use. Even kids can use them if they know how to operate a microwave :)

I got mine from Lulu Hypermarket a while ago and I’ve been using it ever since :)

Bon appetite!
Basma.

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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!
Basma

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How to Make Soft Boiled Eggs

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Although i love eggs, I can never have hard boiled eggs unless they’re deviled or finely chopped and mixed with something else. Egg yolks should always be soft and runny or I won’t enjoy eating them.

The best way to have soft yolks and hard egg whites is by following these steps:

- Boil some water
- Turn the heat off and place the eggs in the water for 6 minutes
- Take them off the water immediately and enjoy eating them :)

I love dipping baby asparagus in the yolks. They taste great!

*The egg in the picture was left for 7-8 minutes in the water.

Bon Appetit!
Basma.

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Preserved Lemons – أچار الليمون

This is the easiest lemon preserve ever. All you need is a sterile jar, coarse salt, a knife and lemons.

Start with cleaning the lemons by brushing them then cutting the lemons the same way I did and sprinkling some salt inside the cuts

أول شي تغسلون الليمون عدل و تفرشونه بفرشة بعدين تقصون الليمونة مثل الصورة و ترشون ملح داخل الليمون

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Then try to fit as much lemons as you can in the jar, the cut side facing down or tilted downwards. Press the lemons to fit more lemons in the jar. They will reduce in size with time.

و بعدين صفوا الليمون داخل القرشة و يكون الطرف المقصوص مواجه تحت عشان ينزل العصير. حاولوا تضغطون الليمون و تحطون ليمون بالقرشة كثر ما تقدرون لان حجمهم راح يصغر مع الوقت

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Sprinkle some salt on top of the jar when you’re done and close it. Leave it be for 3-5 days and then see if the juices from the lemons have covered the lemons. If not, add lemon juice till it covers the lemons.

و لمى تصفون كل الليمون و تخلصون رشوا ملح فوق اخر شي و سكروا القرشة و خلوها لمدة ٣-٥ ايام. بعدين شوفوا اذا العصير اللي نزل من الليمون مغطي الليمون خلوه. و اذا مو مغطي الليمون، زيدوه عصير.

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There’s another way of doing this. You can mix garlic and chili flakes with the salt and use it like I mentioned above.

تقدرون بعد تضيفون ثوم و فلفل على الملح و تستخدمونه نفس الطريقة اللي كتبتها.

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Leave the jars for 3-4 weeks then consume them the way you like. You can add them to sandwiches, use as condiment with rice, cook with them. Their uses are endless :)

خلوه لمدة ٣-٤ اسابيع يستوي بروحه و بعدين تقدرون تستخدمونه بالطريقة اللي تبونها. بالساندويتشات، مع العيش، بالطبخ. كل شي :)

تاكدوا ان القرشة نظيفة عدل قبل لا تبدون. و بالعافية

I’ll be updating you with pictures when they’re ready.

Bon appetit!
Basma.

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How To Cook Fresh Lobster

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My friend Noura alRashed and I went to dean and deluca a while ago for grocery shopping. while we’re there, I stood in front of the lobster tank and tried to pick a lobster I’ll cook for my lunch.

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Me: Noura, is there a wath7a in the tank?

and we spent the next 10 minutes picking a lobster we can call wath7a and we did :). I give names to live food I’m killing later on which is twisted I know but it gives them personality!

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So I took wath7a home. placed her in the fridge in an open glass container with seaweed wrapped in a paper . waited till she went to sleep and took her out and cracked her head open with a sharp knife. I felt like a serial killer in the making. seriously!

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before I cracked her head open, I boiled some water, with 1 lemon cut into 4 pieces and couple of cloves of garlic. once it started to boil, I cracked her head open and dropped her in the boiling water for exactly 10 minutes. Some like to boil it for 15 minutes but I think it’s just too much and it would become rubbery.

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Take it out of the boiling water, cut the tail in half for easy access of the juicy meat and serve it with lemon butter.

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The reason I cracked the lobster’s head open before boiling is because I didn’t want the lobster to suffer in boiling water. I think it’s inhumane. but you decide whether you want to do this or not :)

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Bon Appetit!

Basma.

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Artichokes – My Favorite Dish

This is probably the best thing I’ve ever eaten. Its delicious and easy to make.


Ingredients:

  1. Artichoke globes
  2. Lemons
  3. 1 Garlic
  4. White Vingegar
  5. 2 Garlic cloves
  6. Olive oil

Directions:

  1. Cut the tip of the artichokes and boil them with 2 lemons cut into quarters, white vinegar, and a whole garlic head (tips cut off)
  2. Once you can remove the leafs without any force, remove the artichokes from the heat and strain it.
  3. In a blender, blend olive oil, garlic and lemon.
  4. And you’re done! all you need to do is tare each leaf and dip the end of it with the sauce and eat the flesh. once you reach the heart, remove the feather like thingies and soak the heart with the dressing and eat it.

That’s it :)


Nutritional Info:

Each Artichoke has:

  1. 90-105 calories depending on its size
  2. 3.6 grams of fat
  3. 8 grams of fiber
  4. 5 grams of protein.


Bon Appetit!

Basma :)

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Grilled Fish Wrapped with Vine Leaves.

A Quick post.

I think my seafood phase is finally over. This is the last thing I tried out.

just like the grilled fish wrapped in banana leaf. vine leaves locks in the moisture and gives a really nice flavor. Very yummy :)

I know it looks weird and if you’re not the experimental type, don’t try it. but it’s really good :). You just need to unwrap the fish and eat the flesh :)

Ingredients:

  1. Sardines is my number 1 choice. If you can’t find any fresh Sardines, try any other small fish.
  2. Lemon
  3. Pa Continue reading
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Watermelon/Vimto Granita

A very refreshing dessert substitute. I don’t know if I should call it a dessert or a drink!

Ingredients:

  1. About 4 cups of watermelon. It filled 3/4 of my blender
  2. 5 TBS Vimto
  3. A splash of orange juice (optional)

Directions:

  1. Deseed and puree the watermelons.
  2. Pour them in a container and mix in the Vimto and orange juice
  3. Place the container in the freezer and take it out every 30 minutes. Scrape it with a fork and return it back to the fridge. Repeat this step until it reaches the desired consistency


I’ve put mine in the freezer for about 2 hours. It was still a bit soft when we ate it, so next time I’ll add an extra half an hour or so :)



Bon appetit!

Basma

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