Tag Archives: recipe

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:

5 hard boiled eggs
2 medium boiled potato
1 tsp salt
2 tbsp olive oil
sweet pepper and olives for garnishing.

First start by emptying the eggs.

Then mash together, egg yolk, potatoes, salt and olive oil. Place them in a plastic bag to fill the whites.

Fill all the whites you have. And keep the remaining to eat them with lebanese bread.

Jazz it up with a sprinkle of sweet pepper and olives!

It tastes delicious!

6 Comments

Posted in appetizers & salads, main dish

Tagged appetizers, blog, cooking, deviled eggs, easter eggs leftover, eggs, hard boiled eggs recipes, jaymmy, main dish, marmite et ponpon, recipe, what to do with hard boiled eggs

Bird nest cupcake- happy Easter!

Posted on April 20, 2014 | Leave a comment

Christ is risen! Happy Easter to all of you.

May all your days be full of blessings, health and joy.

Lets celebrate with these bird nest cupcakes with cream cheese frosting.

Very easy to do, just follow me step by step:

Cupcake recipe (10 pieces)

170g butter
170g sugar
170g flour
3 eggs
1tsp vanilla

Combine the butter and sugar, then add the eggs one by one and mix well. Add vanilla and flour.

Spoon the batter in cupcake tray already prepared with the paper cases, until 2/3 full

Bake on 170ºC for 20 mns, and leave it to cool before frosting.

Cream cheese frosting:

250g mascarpone cheese
250g cream
1/2 cup icing sugar

Beat all for 5-7 minutes until you get the consistency you need.

If you like to color the cream add wilton icing gel, the quantity depends on the color hue you want to get.

Put in the fridge for half an hour before starting to frost the cupcakes

Pipe the cream using wilton 2A tip to create the nest.

Use cadbury chocolate mini eggs.

I love how fresh it looks, celebrating the spring!

Happy Easter sunday, enjoy your day 🙂

my mom’s mega simple brioche recipe

Posted on April 16, 2014 | 10 comments

“Only your grandchild is dearer to you than your child” is an arabic proverb to express the love of the grandparents to the grandchildren.

Brioche is Nady’s favorite dessert. who’s better than teta (grandmother) to bake it for him?

Baked with love brioche:

500 g flour
80 g melted butter
2 eggs
1 tsp salt
250 ml warm milk
1 tbsp icing sugar
1 tbsp yeast
1 egg for glaze

Mix yeast, icing sugar and warm milk and keep it aside for 10 mns.

Then add eggs, butter and salt and mix well, then the flour.

Leave it to rest for 1 hour until it doubles in size than divide it into 8 parts.

The dough is really sticky, so better grease your fingers with a bit of oil before rolling the dough.

Place it on parchment paper and again leave it for an hour to double in size.

Glaze the top with egg and bake for 16 to18 mns on 180ºC until risen and golden brown.

Allow to cool before offering to your child.

So delicious! Thank you teta Ado.

He wanted to bite all of them 🙂

10 Comments

Posted in dessert, kids food

Tagged baking, blog, brioche, easy, jaymmy, marmite et ponpon, recipe, simple

syadye (fish with rice) – how to do- step by step

Posted on April 15, 2014 | 5 comments

As mentioned before, my parents are here for the holidays. There was no way not to savour my mom’s cooking!

Today, i am having the chance to be her sous-chef 🙂

She is making syadyeh (rice with fish), a tasty lebanese dish with deep flavours and lots of yumms and mmmms!

How does she make it:

Use one kilo of deboned fish (she is using hamour), seasoned with 1 tsp salt, 1 tsp caraway, 1/2 tsp cumin, and then fry it with oil. Keep aside and don’t throw the oil you will use it later.

Cut 5 medium onions a la julienne and fry until dark gold brown. Add 8 cups of water, 1 tsp salt, 1 tsp caraway and 1/2 tsp cumin and bring to boil and simmer for 10 mns then take out the onions aside.

Meanwhile in a medium casserole add 3 cups of rice (washed and drained) and half of the oil that we put aside from frying the fish and fry it for 3 minutes. Add 5 cups of the onion water and let it simmer until the rice is cooked for almost 15 minutes on a low flame.

Use 1 tbsp of butter, the remaining fish oil and 3 tbsp of flour and , mix on medium heat until light gold then add the remaining 3 cups of the onion water and keep stirring on low heat until the mix is thick, to obtain the gravy.