Habeet is a hearty stewed lamb dish served with Arab flatbread and on a bed of rice. The ingredients and method are simple enough, keeping in mind that many minor variations exist in different parts of Iraq. Continue reading “41. Habeet: Iraqi Stewed Lamb”
Very few, if any, people don’t like Nutella. I think the fact that it was such a staple in our childhood has alot to do with it. It is good in all shapes and forms… smeared over a piece of bread, stuffed in a pancake, or straight out of the jar! Mug cakes are just cakes in a mug. Continue reading “39. 5 Minute Nutella Mug Cake”
This recipe is something of a mini-miracle for me. As a coffee lover, I never imagined that three ingredients available at all times at home, when combined in a special way, would give me the most decadent cup of latte… Continue reading “38. Nescafe Latte”
I got this recipe from a friend whilst still in middle school. I used Kellogg’s Special K, but I don”t see why you cannot use any of your own favorite cornfakes in it. Continue reading “37. Cornflakes Cookies”
Chicken Tandoori is a famous Indian dish, consisting of chicken marinated in a yogurt-spice mixture.
It is known to be spicy, but this can be moderated according to taste. Originally, the bright red hue would come from the red chili spice, but this is rare outside India, as it takes getting used to and most people are not capable of withstanding such a great force of spicy heat. Continue reading “36. Chicken Tandoori”
Pesto is an Italian invention, consisting mainly of garlic, pine-nuts, and basil leaves all pounded together in a generous helping of olive oil. I substituted almonds for pine-nuts in this recipe, which I adapted from the Senses 2 cookbook. Continue reading “33. Fresh Basil Pesto”
I have heard many a-people confess how daunting the idea of making bread is to them, despite the fact that we all know all it takes is flour, salt, water and yeast. So maybe the fear lies in the technique. I was no exception. Continue reading “32. Rosemary Olive Knots”