1133. Chestnut Dressed Rice

This is a very festive rice that can be the bed for a roast turkey or roast leg of lamb alike. In the West, they serve this rice for their thanksgiving or christmas dinners, but only because chestnuts are winter fruits. When you find them conveniently peeled, boiled, and frozen, there is absolutely no reason to not make it for any festive occasion throughout the year. Continue reading “1133. Chestnut Dressed Rice”

1132. Superfood Breakfast Bars

The previous “regular” muesli bars version here easily replace packaged granola bars in my opinion. Totally customizable, and just as moreish, they are definitely one of my favorites. This version is Nigella’s “healthified” breakfast bars, which are chockful of all things good for your body. Healthy does not necessarily mean food good for losing weight, and eating too much from these will not aid your weight loss journey, but they do promise to be a healthy breakfast or snack. Continue reading “1132. Superfood Breakfast Bars”

1130. Fried Egg and Dukka Bagel

There are two types of dukka: the Palestinian and the Egyptian. I have previously shared the Egyptian one on MCW; it consists of a hazelnut base with a predominance of coriander and cumin seeds. Now the Palestinian dukka, usually a product of Gaza, uses toasted wheatberries as the base, combined with spices similar to those found in zaatar which include sumac and sesame. Continue reading “1130. Fried Egg and Dukka Bagel”

1129. Chocolate Mayonnaise Cake

It took me months of on and off contemplation before actually pulling the trigger and trying out this mayonnaise cake. While the idea of mayonnaise in a cake might seem off putting, it might help to remember what mayonnaise is made of: eggs and oil. Not-so-strange ingredients in a cake, eh? The result is a fluffy and moist cake that few will believe did not come from a box. Continue reading “1129. Chocolate Mayonnaise Cake”