Falafel

Falafel is a vegetrian middlee astern fritter which can be eaten as a snack or served as a part of a mezze. Falafel is enjoyed by many people world wide and is a very popular street food, it is served in Khobiz drizzled with tahini sauce. Falafel can be made at home using a grinder or food processer.

Here are some pictures to illustrate the falafel making process:

Put all of your ingredients except the oil and baking powder and soda in the food processor bowl or in the feeding tray of the grinder.

Grinding the ingredients...

The falafel mixture...

Source: adapted from Anahids gourmet cook book

Ingredients:

1/2         kg           chickpeas, soaked in water overnight

1/2         bunch   parsley

1/4         bunch   mint

1/4         bunch   cilantro

1              med       onion, chopped

1/2         tsp          dry coriander

1/2         tsp          falafel spices

½-1         tbsp       salt

Oil to fry the falafel

1/4         tsp          baking soda

1/2         tsp          baking powder

Directions:

1.       Wash and drain the chickpeas after they have been soaked overnight for at least 12 hrs and set aside.

2.       Chop the parsley, mint and cilantro and add to the chick peas.

3.       Add the garlic, onions, salt, cumin, dry coriander, and falafel spices.

4.       Process this mixture or grind in a grinder, to obtain a sticky and soft batter. Let the mixture rest for an hour.

5.       Stir the batter again and just before frying, add the baking soda and baking powder.

6.       Dip a falafel scoop in water and plunge scoop inside batter. If using hands, wet hands with water, take some batter and form semi-flat balls, bigger than walnuts.

7.       Heat the vegetable oil in a deep pan and fry the falafel until crisp and golden.

Taratour(Tahini Sauce):

1/2-2/3 cup         tahini

1              cup         water

Juice of 1 lemon

½             tsp          salt

To make the taratour:

Dilute the tahini with water and lemon juice, add the salt and blend to get a smooth sauce.

 

Grapefruit Yoghurt Cake

This is a recipe that you will come across on many blogs on the net and that's because it is a wonderful and very simple recipe that yields a very light cake. This recipe is  by Ina Garten a.k.a 'The Barefoot Contessa'. This is the first recipe i've tried of Inas' and it is absolutely great, very simple and yields amazing results. If you love grapefruit like i do, give this recipe a whirl and you will not be disappointed.


Recipe: Grapefruit Yoghurt Cake
Source: Smitten Kitchen
Ingredients:
1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon kosher salt
1 cup plain whole-milk yogurt ( i used low fat)
1 cup plus 1 tablespoon sugar
3 extra-large eggs
3 teaspoons grated grapefruit zest (approximately one large grapefruit)
1/2 teaspoon pure vanilla extract
1/2 cup vegetable oil
1/3 cup freshly squeezed grapefruit juice

For the glaze:
1 cup confectioners’ sugar
2 tablespoons freshly squeezed grapefruit juice

Directions:

Preheat the oven to 350°F. Grease an 8 1/2 by 4 1/4 by 2 1/2-inch loaf pan. Line the bottom with parchment paper. Grease and flour the pan. (i used PAM)

Sift together the flour, baking powder, and salt into 1 bowl. In another bowl, whisk together the yogurt, 1 cup sugar, the eggs, grapefruit zest, and vanilla. Slowly whisk the dry ingredients into the wet ingredients. With a rubber spatula, fold the vegetable oil into the batter, making sure it’s all incorporated. Pour the batter into the prepared pan and bake for about 50 minutes, or until a cake tester placed in the center of the loaf comes out clean.

Meanwhile, cook the 1/3 cup grapefruit juice and remaining 1 tablespoon sugar in a small pan until the sugar dissolves and the mixture is clear. Set aside.

When the cake is done, allow it to cool in the pan for 10 minutes. Carefully place on a baking rack over a sheet pan. While the cake is still warm, pour the grapefruit-sugar mixture over the cake and allow it to soak in. Cool.

For the glaze, combine the confectioners’ sugar and grapefruit juice and pour over the cake.

Lemon Currant Drops

 

 

Sweet lemony treats with dried currants. These cookies tasted good and lemony but i would like to reduce the amount of sugar next time around as i thought they were a bit too sweet for me. The original cookie recipes calls for orange and dried cranberries but i decided to change to lemon as i prefer it over orange and i didn't have enough cranberries so i went with currants and i liked how that combination turned out.

Lemon Currant Drops

Source: All recipes

Ingredients:

• 1/2 cup white sugar
• 1/2 cup packed brown sugar
• 1/4 cup butter, softened
• 1 egg
• 3 tablespoons lemon juice
• 1/2 teaspoon lemon extract
• 1 teaspoon grated lemon zest
• 1 1/2 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup dried currants

Directions:

1. Preheat oven to 375 degrees F(190 degrees C). Lightly grease cookie sheets, or line with parchment paper.
2. In a medium bowl, cream together the white sugar, brown sugar, and butter. Stir in the egg, lemon juice, lemon extract, and lemon zest. Sift together the flour, baking powder, baking soda, and salt; mix into the lemon mixture. Stir in the dried currants. Drop cookie dough by heaping teaspoonfuls, 2 inches apart, on the prepared cookie sheets.
3. Bake for 10 to 12 minutes, or until edges are starting to brown. Cool on baking sheets for 5 minutes, then remove to a wire rack to cool completely.

Pear-Filled Bundt Cake

Last weekend i felt like baking a cake with pears in it... why pears? u ask , well.... because i bought a can of pears and decided to use it somehow so, i decided on a cake. I got this recipe from Taste Of Home and i really like the way it turned out. I enjoyed eating this cake along side my afternoon tea.

Recipe: Pear Filled Bundt Cake
Source: Taste Of Home
Serves: 16-20 ( i would say 12-16 since i prefer bigger slices)
Ingredients:

         Cake:

• 1/2 cup butter, softened
• 1/2 cup sugar
• 3 eggs
• 1/2 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/3 cup orange juice ( i didn't have any so, i used milk)
• 
  Filling:
• 1/2 cup packed brown sugar
• 1/2 cup diced peeled ripe pear
• 1/2 cup sliced almonds
• 2 tablespoons all-purpose flour
• 4-1/2 teaspoons butter, melted
• 1/2 teaspoon ground cinnamon

       Glaze:

• 1/2 cup confectioners' sugar
• 2-1/4 teaspoons orange juice ( i didn't have any so, i used milk)
• sliced almonds, for decorating

Directions:

• In a large bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Beat in vanilla.
• Combine the flour, baking powder and baking soda; add to creamed mixture alternately with orange juice.
• Pour half of the batter into a greased 10-in. fluted tube pan. Combine the filling ingredients; sprinkle over batter. Top with remaining batter. Smooth top with a spatula.
• Bake at 350° for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack.
• Combine glaze ingredients; drizzle over cake and decorate with sliced almonds. 

Chocolate Mint Brownies

Mmmmmmm.... chocolate mint brownies what a wonderful combinations, i love mint, seriously!!! Mint tea, After eigh mints, york peppermint patties, Andes mints, mint lemonade.... get the drift, i love mint. This is a great recipe and definitely one i will be making again and again and again... if you love mint, just give this recipe a whirl. I actually found this recipe on a blog and printed it out so i could try and guess what when i got all the ingredients ready , i was reading the recipes on the hershey's chocolate chips bag and found it there too!!!


Chocolate Mint Brownies
Source: The Kitchenarian
Ingredients:

Brownie Layer:1   cup   sugar
½  cup   butter, softened
4           eggs
1   cup   all-purpose flour
½  tsp   salt
2  cups  Hershey’s chocolate syrup
1 tsp      vanilla extract

Mint Layer:2 cups confectioner’s sugar
½ cup butter, softened
4 tablespoons Crème de Menthe

Chocolate Layer:6 ounces semi-sweet chocolate
6 tablespoons butter


Directions:

Brownie layer: Preheat oven to 350 degrees. Cream sugar and butter. Add eggs, flour, salt, chocolate syrup and vanilla. Pour batter into greased and floured 9 x 13 baking pan and bake for 30 minutes. Cool completely.

Mint layer: Combine confectioner’s sugar, butter and Crème de Menthe. Stir until smooth. Spread on cooled cake. Refrigerate until this layer is set.

Chocolate layer: Melt chocolate and butter in a double boiler. Stir until smooth. Let cool slightly and spread on cake. Refrigerate until this top layer is set. Cut into small squares and serve.

Hummus

Hummus is a very well known middle eastern appetizer that tastes great and is very simple to make. This my own recipe. Hummus is usually served drizzled with olive oil and with arabic bread on the side to scoop.

To begin , let's measure out all the ingredients...

Put the chickpeas and garlic clove in the food processor and proccess for a minute or two...

Add the tahini, lemon juice, salt and cumin... 

Add the water and process again till smooth..

Hummus
Serves : 6
Source : My own recipe

Ingredients:

4     cups   chickpeas, dry
1     tbsp    bicarbonate of soda
1/2  cup     tahini
1/2  cup     lemon juice
1     pc      garlic, clove
1     tsp     salt
1     tsp     cumin
2     tbsp   water
olive oil, to serve


Directions:

1.Rinse the chickpeas and soak in water overnight, add half of the bicarbonate of soda.
2. The next day, rinse the chick peas again and put them in a pot and cover with cold water. Add the rest of the bicarbonate of soda and set on high heat to boil till tender.
3. Drain the chickpeas, reserve some for garnish.
4. When the chickpeas cool down, put them in the food processor with the garlic clove and process for 1 minute.
5. Add the tahini, lemon juice, salt and cumin and process again for another minute or two.
6. Using a spatula scrape the food processor bowl then add the water and process again till smooth.
7. Spoon the hummus into a serving plate , garnish with reserved chick peas and drizzle with olive oil.
8. Serve the hummus with khobiz.

Iced Lemon Poppy Seed Muffins

Iced lemon poppy seed muffins
yields: 12 muffins/ 24 mini muffins
Ingredients:

For the muffins:
2/3  cup    sugar
1              lemon, grated zest and juice of
2     cup   all purpose flour
2     tsp    baking powder
1/4  tsp    baking soda
1/4  tsp    salt
3/4  cup   sour cream
2     lg      eggs
1    tsp     pure vanilla extract
1   stick   unsalted butter
2   tbsp   poppy seeds

For the icing:
1   cup   confectioners sugar
2   tbsp  lemon juice


Directions:

1. Center a rack in the oven and preheat the oven to 180 degrees celsius.
2. Butter or spray the 12 molds in a regular size muffin pan or fit with paper cups. Place the muffin pan on a baking sheet.
3. In a large bowl, rub the sugar and lemon zest together with your finger tips until the sugar is moist and frangrance of lemon strong. Whisk in the flour, baking powder, baking soda and salt.
4. In another bowl, whisk the sour cream, eggs, vanilla, lemon juice and melted butter together until well blended.
5. Pour the liquid ingredients over the dry ingredients and, with a whisk or rubber spatula, gently but quickly stir to blend.Don't over mix, a few lumps are better than overmixing.
6. Divide the batter evenly among the muffin cups.
7. Bake for 18-20 minutes, or until the tops are golden and a tester inserted in the center comes out clean.
8. Transfer the pan to a rack to cool for 5 minutes before removing the muffins from the mold..
9. Cool the muffins completely before icing them.

 

Chocolate Malted Whopper Cookies

 

Since i spotted this cookie recipe on 'Brown Eyed Baker' i knew i had to try it as i love malted milk powder and the chocolate coated malt balls. I loved the way these cookies tasted, they're very chewy and soft and have a great malted-choclatey flavor.

Chocolate Malted Whopper Cookies

Yield: 18 large cookies

Prep Time: 15 minutes | Bake Time: 10 to 12 minutes

1¾ cups all-purpose flour
1 cup malted milk powder
¼ cup unsweetened cocoa powder
1½ teaspoons baking powder
¼ teaspoon salt
1 stick plus 3 tablespoons (11 tablespoons) unsalted butter, at room temperature
2/3 cup granulated sugar
2 eggs
1 teaspoon vanilla extract
¼ cup whole milk
2 cups (6 ounces) chocolate-covered malted milk balls (Maltesers), coarsely chopped, or in my case crushed using a rolling pin
1 cup chocolate chips (or 6 ounces chopped chocolate)

1. Preheat the oven to 175 degrees Celsius and line two baking sheets with parchment paper or silicone baking mats.

2. Whisk together the flour, malted milk powder, cocoa powder, baking powder and salt in a medium bowl; set aside.

3. Cream the butter and sugar together on medium speed for about 3 minutes, until very smooth. Add the eggs one at a time, beating for 1 minute after each addition. Beat in the vanilla. Reduce the mixer speed to low and add half the dry ingredients, mixing just until it disappears into the batter. Mix in the milk, then the remaining dry ingredients, mixing only until they are incorporated. With the mixer still on low, or by hand with a rubber spatula, mix in the malted milk balls and chocolate chips.

4. Drop about 2 heaping tablespoonfuls worth of dough  onto the sheets, leaving about 2 inches of space between each. Bake for 10 to 12 minutes, until puffed and set but still slightly soft to the touch. Let the cookies rest for 2 minutes before transferring them to a cooling rack to cool to room temperature. Store in an airtight container at room temperature.

Djaj Bi Filfil

Djaj bi filfil is a spicy baked chicken dish with potatoes. The amount of spiciness of this dish can be adjusted according to your liking. This dish is served with khobiz.



To start preparing, boil the chicken...

Deep fry the potatoes...

In a baking dish sautee the onions, add the cilli paste and spices...

Add the liquids to the dish and simmer...

Add the chicken to the dish and top with the potatoes...

Here's the recipe:

Djaj Bi Filfil
Source: Family Recipe
Serves: 6
Ingredients:
1              chicken , skinned and cut into 8pcs
4     med  potatoes, peeled and sliced
2-3  pcs   white onions, chopped
4     cups  tomato puree
2     cups  chicken broth
3     tbsps chilli paste ( can be adjusted to taste)
3     tsps   salt
1     tbsp   cumin
1/4  cup    olive oil
6-8  cup    vegetable oil ( for frying the potatoes)


Directions:
1. Boil the chicken , drain it reserving the broth and set aside.
2. In a pot on medium fire deep fry the potaoes till golden then, place on a paper towel lined plate and set aside.
3. Preheat the oven at 180C.
4. Place a baking dish on the stove on medium heat, pour the olive oil and add the onions.
5. Fry the onions till translucent then add the chilli paste , cumin and salt. Stir well.
6. Pour the tomato puree and broth over the onions in the baking dish and let simmer for about 5 minutes.
7. Turn off the heat on the stove and add the chicken to the baking dish and cover with the potatoes.
8. Cover the baking dish with foil and bake for 30 minutes, uncover for the last 10 minutes of baking.

Lahme Mahyouse (Sauteed Meat)

This is a very quick dish that you can serve up in no time. I like to make this dish on work days when i don't have so much time on my hands to cook. I serve this dish with a green salad, hummus and some fries.

The ingredients...

The first step will be sauteeing the onions in olive oil, then adding the meat and spices...

Sautee until the meat is no longer pink...

Then put a lid on and cook for 10 more minutes. Add the parsley and cook for 2 mins and serve...





Lahme Mahyouse
Recipe Source: Family Recipe
Serves : 2

Ingredients:

250  gms  lamb, cubes
1      md   onion, chopped
1/2   cup  parsley, chopoped
3/4   tsp   salt
1/4   tsp   black pepper
1/4   tsp   ground cardamom
1/4   tsp   cinnamon
2     tbsp  olive oil


Directions:

1. In a skillet on low-med heat pour the olive oil.
2. Add the onions and sautee till translucent.
3. Spice and salt the lamb cubes and add them to the skillet.
4. When the meat is no longer pink, lower the heat and cover the skillet, cook for about 10 minutes or until meat is brown and tender.
5. Uncover the skillet and add the parsley, sautee for about 2 minutes.
6. Serve the meat with lemon wedges and khobiz(arabic bread).

Swiss Chard and Lentil Soup

This is a recipe of a very flavorful winter soup. The soup is very simple to make and only uses a handful of ingredients and it's very healthy.

Swiss Chard and Lentil Soup
Source: My own recipe
Serves: 8

Ingredients:

11/4 kgs  swiss chard, rinsed well and chopped
1      lg     onion, chopped
1      cup  brown lentils, picked and rinsed
1      cup  carrots, peeled and cubed (optional)
2      cup  potatoes, peeled and cubed
3             vegetable boullion cubes
11/2-2 lt  water
2      tbsp olive oil
salt and pepper to taste
Lemon wedges to serve
  
 Directions:

1.In a large stock pot, pour the olive oil and add the onions. Sautee the onions until translucent.
2.Add all the rest of the ingredients except the salt and pepper.
3.Let the soup simmer on medium heat for about45 minutes until all vegetables are tender and lentils are cooked.
 4.Add salt and pepper to taste.
 5.Serve the soup with lemon wedges.

Beer Battered Fish

Beer Battered Fish

Source: Emeril Lagasse

Ingredients:

8 cups  vegetable oil

13/4 cups  beer

2 large eggs

3 cups flour, in all

1 teaspoon baking powder

Salt and pepper

mixed spices, any blend you prefer with fish

500 gms  white fish fillets, cut into long strips

 

Directions:

1.In a mixing bowl, combine the beer, eggs, 2 1/2 cups of the flour, and baking powder. Whisk the mixture until the batter is smooth. Season with salt and pepper.

2.Season the fillets and remaining flour with the mixed spices. Dredge the fillets in the flour. Turn up the heat to the oil.

3.Dip each piece of fish into the beer batter, covering the fish completely. Shake off any excess batter and place the fish in the hot oil.

4.Fry the fish in two batches, for about 4 to 5 minutes on each side, or until the fish is crispy. Remove the fish from the oil and drain on a paper-lined plate. Season the fish with salt and pepper.

Burghul Bi Dfeen

The recipe i'm posting today is of one of my favorite dishes. This a lebanese dish made with burghul which is basically a whole grain, bulgur is usually sold parboiled,  dried and partially de-branned .  For this dish i'm using the coarse burgul, this dish is traditinally made using lamb but you can use other meats such as beef, turkey or chicken. I have made this dish before using chicken meat from a whole chicken but i prefer the traditional method which uses lamb. This is a very flavorful dish, i hope u give it a try. Usually when using burghul you have to spread it on a flat tray and pick out any impurities but nowadays it is mostly sold clean but you do have to rinse it a couple of times.


To start measure out all of your ingredients.

Set a dutch oven (pot) on medim fire and add the butter or oil whichever you are using then add the onions and stir until golden in color. Once the onions turn golden add the meat and half of the spices and salt. Stir till meat gets browned.

When meat browns add the chick peas and stir for about 2 minutes. Then add enough broth to cover the meat , bring broth to a boil then let simmer for at least 30 minutes till meat is tender.

In the mean time set a skillet on low heat and add the rest of the butter or oil then add the burghul and rest of the salt and spices. Stir to mix the spices well.  Keep stirring for about 3 minutes.

When the meat is tender add the burghul and rest of the broth. Bring to a boil then let simmer on low heat till all liquid evaporates.

Spoon onto a serving platter and garnish with toasted pine nuts. Serve this dish with a green salad or some yoghurt.

Burghul Bi Dfeen:

Ingredients:

11/2 cups burghul, rinsed and drained
2      cups chick peas
250  gms lamb cubes
5      med onions, quartered with roots left intact
2      tsps  salt
1      tsp   cinnamon
1/2   tsp   cumin
1/2   tsp   cardamom, ground
1/2   tsp   black pepper
1/2   tsp   tumeric (optional)
 4-5  cup vegetable broth
3      tbsp clarified  butter or any vegetable oil (divided)
1/4   cup  pine nuts, toasted


Directions:

1.Set a dutch oven (pot) on medim fire and add the butter or oil whichever you are using then add the onions and stir until golden in color. Once the onions turn golden add the meat and half of the spices and salt. Stir till meat gets browned.
2.When meat browns add the chick peas and stir for about 2 minutes. Then add enough broth to cover the meat , bring broth to a boil then let simmer for at least 30 minutes till meat is tender.
3.In the mean time set a skillet on low heat and add the rest of the butter or oil then add the burghul and rest of the salt and spices. Stir to mix the spices well.  Keep stirring for about 3 minutes.
4.When the meat is tender add the burghul and rest of the broth. Bring to a boil then let simmer on low heat till all liquid evaporates.
5.Spoon onto a serving platter and garnish with toasted pine nuts. Serve this dish with a green salad or some yoghurt.

Pretty in pink, sugar cookie cupcakes

I love iced cookies, they look so pretty, almost too pretty to eat. When i had some time on my hands i decided to whip up a batch of cookies and royal icing and get going... I decided i was gonna use my new cup cake cookie cutters and decided on white and pink for the icing colors.

For the cookie recipe i decided on 'Spice brown sugar cut-out cookies, you are free to use any cut out cookie recipe like. This recipe was good choice as the cookies didn't turn out too sweet since i was going to ice them generously with royal icing.

Spiced Brown Sugar Cut-Out Cookies

Source: annie's eats blog

Ingredients:

3 cups all-purpose flour

2 tsp. baking powder

½ tsp. salt

½ tsp. ground cinnamon

¼ tsp. ground ginger

1/8 tsp. grated nutmeg

1/8 tsp. allspice

½ cup sugar

½ cup light brown sugar, packed

16 tbsp. (2 sticks) unsalted butter, at room temperature

1 large egg

1 tsp. vanilla extract

Directions:

Combine the flour, baking powder, salt and spices in a medium bowl; whisk to blend.  In the bowl of an electric mixer, combine the sugar, brown sugar and butter.  Beat on medium-high speed until light and fluffy, 2-3 minutes.  Blend in the egg and vanilla.  With the mixer on low speed, mix in the dry ingredients just until incorporated.  Form the dough into a disk and wrap tightly in plastic wrap.  Chill until firm, at least 30-60 minutes.  

When ready to bake, preheat the oven to 350˚ F.  Line baking sheets with parchment paper or silicone baking mats.  On a lightly floured surface, roll the dough out to about ¼-inch thickness.  Use cookie cutters to form desired shapes and transfer to the prepared baking sheets.  

Bake 10-12 minutes.  Let cool on the baking sheet a few minutes, then transfer to a wire rack to cool completely.  Decorate as desired.

Royal Icing
Ingredients:4 cups powdered sugar, sifted
2 tbsp. meringue powder
5 tbsp. water
Food coloring, to tint icing if desired

Tools:
Piping bag(s)
Squeeze bottles
Toothpicks

Directions:
Combine all ingredients in the bowl of a stand mixer fitted with the paddle attachment.  Mix on low speed until the sheen has disappeared and the icing has a matte appearance (about 7-10 minutes).  Transfer the contents of the mixing bowl to an air-tight container.  This will be the stiffest consistency of the icing, and at this point it is still too stiff to use for decorating.  Add water a very small amount at a time and stir by hand until fully incorporated.  Continue until the icing has reached a consistency appropriate for piping. 
At this point if you need to color your icing  Liquid food coloring can be used but you need to be careful as it could thin out your icing – add powdered sugar as needed to compensate for any thinning that occurs. Gel food coloring is a better choice if available as it doesn't thin out your icing.
 (Remember, if you are having any difficulty piping, it is still too thick.  Add a little more liquid and try again.)  Using a pastry bag, pipe around the edges of each cookie.  Let stand so the icing will set.  Make sure to keep the leftover icing covered at all times when not in use so that it does not begin to harden.
Once all the cookies have been edged, transfer some of the remaining icing to a separate air-tight container.  Thin out by incorporating a small amount of water at a time, until the icing drips off the spoon easily when lifted and then smooths in with that still in the bowl.  If you go too far and the icing is too thin, add more sifted powdered sugar to thicken it again. 
If you need to color your icing  Liquid food coloring can be used but you need to be careful as it could thin out your icing – add powdered sugar as needed to compensate for any thinning that occurs. Gel food coloring is a better choice if available as it doesn't thin out your icing.(I used liquid food coloring with no problems at all as i only needed a drop of it to color my icing).Once the icing has reached the desired consistency, transfer it to a squeeze bottle (or a plastic bag with a hole in one corner), and flood the area surrounded by the piping on each cookie.  If it does not completely spread to the edges, use a toothpick to help it along.  Allow to set.

Oreo Truffles

This a recipe for scrumptious truffles, i knew i had to try these since i first spotted them on (http://www.bakerella.com/). This recipe doesn't call for a lot of ingredients but it does require some effort.

Oreo Truffles:

Ingredients:
200 gms   Philadelphia Cream Cheese
3     pckgs Oreo cookies
White chocolate ( i used vanilla candy melts), to coat the truffles
Bitter-sweet chocolate for drizzling on top

To start:

Dump all of your oreos into the food processor.

Process your cookies till you get fine crumbs.

Next you mix in the cream cheese, you can do that by hand or in the food processor which is what i did.

Then form balls out of the mixture and place them on a sheet to be frozen before coating.

Freeze your oreo balls for about 30-45.

In a double boiler or water bath melt your white chocolate/candy melts.

Dip your oreo balls one by one in the melted chocolate and coat evenly. Here's what i did , i used an egg separator tool to dip the truffles and drain the excess chocolate and used a mini spatula to lift truffles out.

 Place the coated balls on a sheet of wax paper.

When all of the trufles are coated , you can place them in the freezer for a while to speed up the hardening process or wait till they harden on their own.

Once you coating has hardened, melt your bitter sweet chocolate in a water bath and pour into a piping bag or ziploc bag and snip off a tiny bit in the corner.

Drizzle your truffles with the melted chocolate, tada..... that's it. Wait till your chocolate drizzles harden and enjoy!!!!!!

Date Balls

This a recipe for sweet little treats that can be made in no time. They're great to have around the house to enjoy with a cup of tea or incase any guest pops in unannounced as they keep pretty well. This is a very easy recipe that uses only a few ingredients.


Let's get started.

To start you need to pit your dates if not pitted.


Then proceed to grind your almonds.

In a sauce pan on low heat add your butter. When the butter melts add the spices then add your dates. Stir with a wooden spoon and try to mash your dates till they all stick together and fom a paste.

Set the date paste aside till it's cool enough to handle. Then take a small piece in your hand and form a patty or disc, place a walnut half in the middle of the patty then wrap your patty around it to form a ball. Roll your date balls in the ground almonds.

Enjoy!!!




Ingredients:


1    cup  dates
2    tbsp butter, unsalted
1    tsp   ground cinnamon
1    tsp   ground cardamom
1/2 cup  almonds
 walnut halves

Directions:

1. Pit dates.
2. Grind almonds.
3. In a sauce pan set on a low flame melt the butter then add the spice and dates. Mash your dates with a wooded spoon till they all stick together and form a paste.
4. Set the date paste aside till cool enough to handle.
5. Take a small piece of the date paste in your hand and form a patty, place a walnut half in the middle and wrap the patty around the walnut and roll between the plams of your hands to form a ball.
6. Keep going till you use up all of your date paste.
7. Roll you date balls in the ground almonds.

Mjaddara

Whenever i feel like cooking a vegetarian dinner mjaddara is one i opt for most often, it is very simple to make and doesn't involve using a lot of ingredients but it tastes divine. Mjaddar is a middle eastern dish usually cooked using burghul but i like to cook it with rice instead which is sometimes known as 'Mdardara' to differentiate between the two. This dish is usaully served with a green salad or yoghurt.

To start , pour your lentils on a tray or flat dish and pick out any stones or any undesirables. Then rinse the lentils well. Rinse your rice a couple of times and then soak it in water. In a small pot add your lentils and add enough water to cover, boil your lentils on medium heat until almost done. While your lentils are boiling, in a skillet , pour olive oil and set on low fire. Add onions to the skillet and cook till golden brown. When done, remove the onions and set aside and reserve the olive oil. When your lentils are done pour out the liquid , measure, and add enough to measure up to 2 cups. Drain the rice. In the same pot with the lentils add the rice, water, salt and spices. Bring the pot to the boil then let simmer till all liquid has evaporated. Once it's ready, fluff up the mjadara and add 2-3 table spoons of reserved olive oil. To serve, spoon mjadara onto a serving platter and top with onions. Serve with a green salad or some dressed yoghurt.

Ingredients:

1 cup brown lentils
1 cup long grained rice
2 cup water, plus more for boiling the lentils
1 pc  large onion, sliced into half moons
2 tsps salt
1 tsp cumin
dash black pepper
olive oil to fry onions

Monster Cookies

I felt like baking something sweet yesterday so i decided on mosnster cookies because they're Yousef's(my son) favorite cookies. And mmmmmmmm... were they delicious, so that's why i'm sharing the recipe with you.

Here it goes:
I measured out all my ingredients and i'm ready to start...

First mix the first seven ingredients.

Next add the rest of your ingridients, excluding the chocolate chips and M&M's and mix well.

Then add the M&M's and chocolate chips and mix real good.
Then scoop out 1/4 cup fulls of batter on to your baking sheets and bake till golden brown.
These cookies are really yummy, i hope u try the recipe and enjoy them as much as i and my family did.

Here's the recipe and detailed directions:


Monster Cookies
Yield: 26 large cookies
Baking time: 10-12 minutes
Source: Brown eyed baker

Ingredients:
3 eggs
1 cup granulated sugar
1 cup light brown sugar
1 teaspoon vanilla extract
1 teaspoon corn syrup
2 teaspoons baking soda
1 teaspoon salt
½ cup (4 ounces, or 1 stick) unsalted butter, melted
1½ cups chunky peanut butter
4½ cups rolled oats
½ cup all-purpose flour
¾ cup chocolate chips
¾ cup M&M’s

Directions:
1. Preheat the oven to 350 degrees F. Line your baking sheet(s) with parchment paper or spray with non stick spray which is what i did.  If you need to re-use your baking sheet run them under cold water to cool them down.
2. In a large mixing bowl, stir together the eggs, both sugars, vanilla extract, corn syrup, baking soda and salt. Then stir in the melted butter and peanut butter, followed by the oats and flour. Lastly, stir in the chocolate chips and M&M’s. Let the dough rest for 30 minutes.
3. Drop the dough by ¼ cupfuls onto baking sheets. Use your fingers to flatten the dough slightly. Baking for 10-12 minutes, or until the cookies are a light golden brown (mine took 15 minutes). Cool on a rack and then store in an airtight container at room temperature enjoy.