Tag Archives: cooking

tangy orange sesame chicken

Posted on May 1, 2014 | 6 comments

A favorite dish of mine, involving crisp, fried chicken bites smothered in a wonderfully sweet and tangy orange sauce.

It’s an easy recipe, served in less than 30 minutes.

Ingredients:

2 large eggwhites
1/4 cup cornstarch
1/4 cup sesame seeds
1 tsp salt
500g chicken breast cut in cubes
1/4 cup vegetable oil
4 scallion trimmed and sliced
1 cup fresh orange
1 tbsp sugar
2 tbsp soya sauce

In a large bowl, whisk together egg whites, cornstarch, sesame seeds and salt until you get frothy and fluffy batter.

Using egg whites instead of whole eggs (or yolks) in the batter creates a crispier coating.

Add the chicken and toss to coat.

Heat 1/4 cup vegetable oil in a large nonstick pan over medium-high heat.

Cook chicken until golden and crisp, 2 to 3 minutes per side. Work in several batches, you don’t want your chicken to be cluttered.

Transfer to a paper towel-lined plate to drain excess oil.

Wipe the pan with a paper towel. Add orange juice, soy sauce, and sugar. Boil over high heat until a bit thick about 4 to 5 minutes.

Put chicken in sauce and add scallions.

Cook until heated through and coated with sauce, about 1 minute.

You can serve it like this or pair it with steamed rice.

Damn it’s so delicious! the sauce has so much flavor.

I am a fan of asian cuisine and my husband prefers the italian one, i felt flattered when he said, “this is a very delicious dish you have to make it more often, thumbs up”!

6 Comments

Posted in main dish

Tagged asian food, blog, chicken, citrus, cooking, jaymmy, less than 30 minutes meal, marmite et ponpon, orange, orange sesame chicken, recipe, sesame, tangy

irresistible sablé aux abricots

Posted on April 30, 2014 | 8 comments

Sablé (a french word meaning sand), is a shortbread biscuit. It’s called “sablé” because of the sandy texture you get when you rub the butter, flour and sugar together before adding the eggs.

These delicious sablés are filled with homemade apricot jam and flavoured with lemon zest. Simply irresistible!

They are so tempting that am sure you’re going to the kitchen the minute you finish reading the ingredients.

Ingredients:

3 cups flour
3/4 cup sugar
250g butter
2 whole eggs
2 tbsp powdered milk
1 tsp vanilla
zest of one lemon

Method:

Mix butter, flour and sugar, and rub them until they become like sand. Add the eggs one by one then powdered milk, vanilla and lemon zest. Mix well until you get a consistent dough. I recommend to put it for half an hour in the fridge before shaping the rounds (5mm thickness). Don’t forget to make equal number of rounds with a hole in the middle for the upper part. Place them on a parchment paper and bake for 15-20 mns on 175°C.

P.S: For the people who don’t have the cutters, they can use a glass cup to cut the big circles and the cap of a bottle of water to make the hole on the upper one.

When they cool down to room temperature fill them with any jam of your preference, i used apricot jam that my mom made, then sprinkle icing sugar (or powdered sugar) on the top.

Thesy are so seductive! Don’t you agree?!

8 Comments

Posted in dessert

Tagged abricot, apricot, biscuit, blog, butter, cooking, dessert, jam, jaymmy, lemon zest, marmite et ponpon, recipe, sablé, shortbread, sugar flour, sweets

How to add fresh fruits to your green salad – 4 succulent combinations

Posted on April 24, 2014 | Leave a comment

Introducing a fresh fruit to your simple leafy salad transforms it to a delicious and non ordinary dish.

Pomegranates, apples, oranges or strawberries pair well with cheese and nuts. Add any type of fruit you like, a handful nut of your choice or cheese and expect an interesting sweetness, that will go beautifully with the crunchiness of the vegetables.

it’s not just the delicious taste that will invite you to dig in but also the beautiful colors.

Here are 4 of my favorite salads that I prepare frequently:

Goat cheese and pomegranate salad

Mix greens (rucola, frisée, boston)
Goat cheese
Pomegranate
Walnut

Apple chevrette salad

Lettuce
Red apple
Chevrette cheese
Walnut

Goat cheese and strawberries salad

Mix greens (rucola, frisée, red romain)
Goat cheese
Strawberry
Walnut

Tangy crab salad

Iceberg and romaine lettuce
Shredded crab
Avocado
orange
grapefruit

These pretty salads could be served with balsamic or lemon mayo.

It’s a pleasure to the palate and the eye. Enjoy!

ooey gooey goodness! mac n cheese

Posted on April 23, 2014 | 2 comments

Indulge in my favorite comfort food, the creamy gooey mac n cheese. Super rich, you can’t get enough of it, but prepare yourself for 2 days fasting after that 🙂

Saying it’s the best mac n cheese, has no exaggeration! Try my no fail recipe!

Ingredients:

400g elbow macaroni
500ml milk
250 ml heavy cream
2 tbsp flour
2 tbsp butter
150g shredded cheddar cheese
150g shredded mozarella
150g shredded gruyere
1/2 tsp garlic powder
1 tsp salt
a dash of nutmeg (optional)

Cook the pasta 3 minutes less than the written directions. Different brands of macaroni cook at different rates; be sure to read the instructions. You don’t want it mushy, it will absorb from the milk and cream in the oven.

In a pot combine milk, cream, garlic powder, salt, nutmeg and flower and then bring it to heat, this way you don’t get lumps.

Whisk it until they start to get viscous then add the butter to melt. Remove the pot from the heat and add the cheese.

Set the cheese sauce aside for 6-7 minutes then add the macaroni.

Heat the oven to 350ºC.

Pour the mixture into the prepared casserole dish. Scatter breadcrumbs over the top. Bake until browned, about 25 minutes.

It serves 4 people for main dish and 8 for a side one. You can easily cut in half the ingredients. But trust me you don’t want to. Thinking of leftovers for dinner or next day lunch will make you feel better.

A small tip: you can choose any cheese you like, but make sure you always put gruyere or sharp cheddar for a deep flavor.

Bon appetit!

2 Comments

Posted in main dish

Tagged blog, cheddar, cheese, comfort food, cooking, gruyere, how to do, jaymmy, mac n cheese, macaroni, marmite et ponpon, mozarella, pasta, recipe

Easter eggs leftover – deviled eggs a la libanaise – بيض وبطاطا

Posted on April 22, 2014 | 6 comments

Not sure what to do with all Easter eggs leftover? As many of you, I don’t like to throw food, and it’s time to do something with the remaining decorated eggs before they spoil.

When it comes to deviled eggs, there are hundred variations, i will show u how to do the Lebanese version, it’s a very common dish called eggs and potatoes بيض وبطاطا

Deviled eggs a la Libanaise: