Iced Tea was an integral treat in my childhood.
Having grown up, I still like to indulge in a glass of iced tea now and then, and especially appreciate the versatility of the drink. Continue reading “61. Fresh Lemon Iced Tea”
Who doesn’t love lasagna? Layers of pasta and sauce and gooey stringy cheese… What’s not to love?
But traditional minced meat lasagna can get, admittedly, rather boring. Continue reading “58. Aubergine Lasagna”
Petit Beurre are the French version of the British tea biscuits. They are sweet, crunchy, and dry.
The Germans have adopted the French Petit Beurre into their own version called Leibniz-Keks.This recipe transforms the slightly boring tea biscuit into a decadently rich dessert. The biscuits are finely ground and with the addition of a few secret (but not-so-secret) ingredients, a chocolaty paste with which those lovely balls are made of. All of this nesting in a rich milky sauce base.
I adapted this recipe from Senses 1 cookbook.
As a child, my mind was set on black or white, in other words, I did not tolerate any shades of grey. Fruits are sweet and should remain as a dessert. Chicken, meats, salads, and grains are salty, and therefore should remain as savory. Continue reading “56. Orange Chicken Fillet”
Ratatouille is a French peasant dish, stemming from the southern region of France where the main ingredients (aubergines, courgettes, tomatoes, and capsicums aka sweet peppers) are plentiful and cheap.
There are many widespread versions of ratatouille, including Julia Child’s version, but I opted for the method that most stays true to the peasant origin. Continue reading “55. Ratatouille”
Arabic coffee is a bitter infusion of lightly roasted coffee beans and cardamom. It is a form of hospitality, welcoming visitors to your abode. It is often accompanied with something sweet, generally dates, to balance out the bitterness of the coffee. It is served from a specially shaped coffee pot called a dalla, and the cups are short and stout and without handles. Continue reading “54. Arabic Coffee”
The recipe for the pastry cones is a keeper and can be used for any stuffing you wish: cheese, chicken, meat… anything! I have stuffed these cones with a classic Arab spinach mixture: with mint and sumac added. Dill is also sometimes added. Continue reading “53. Spinach Cones”
Arayes are basically a minced meat and vegetable mixture, spread in a pita bread, and grilled. They are Arab in origin, and like many Arab dishes, several variants exist according to the country. Continue reading “52. Arayes”