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”

1128. Carrot Curry with Kale and Paneer

This curry breaks the mold for every generic curry. It was so strange to us, but so strangely good too. For me, this has become a new favorite indeed. A flavorsome base including pureed carrots and sultanas is bulked up with coconut milk and roughly shredded kale. The seared paneer cubes are totally optional, but totally worth the extra effort. Continue reading “1128. Carrot Curry with Kale and Paneer”

1126. Russian Potato and Mushroom Saute

Discovered through an impromptu conversation about food, someone told be about the Russian potato dish that is basically a comfort food closely associated with many if not all homes of the region who are blessed with mini woods and forests. They would go every fall mushroom picking, and besides pickling their natural harvest (mushrooms just pop up, they are not planted), they would make this saute. Continue reading “1126. Russian Potato and Mushroom Saute”

1125. Applesauce Cake

Every once in a while, I like to buy at least twenty golden delicious apples and make a couple jars of compote with them. I enjoy my compote for breakfast or even a light snack. Sometimes, I have a surplus, and this cake makes wonderful use of that. Combining oats, yogurt, and applesauce, I am almost tempted to call this a healthy cake, were it not for the bits of flour and sugar rendering it a healthy-ish cake. Continue reading “1125. Applesauce Cake”