Vegan
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Continue readingAubergine or eggplant caviars are very popular in the Middle East, North Africa and some European countries. Among the most popular Baba Ghanoush and moutabel from the Levant, Greece and Cyprus “melitzanosalata”, “ajvar” from the Balkans and “zaalouk” the Moroccan version prepared with aubergine / eggplant, tomatoes and Chermoula spices: garlic, cumin, paprika, parsley, coriander and lots of olive oil. Cooked salads are an integral part of Moroccan cuisine, you will rarely see a main dish served on its own. Aubergine / eggplant zaalouk is the most popular (at least for me) to accompany certain dishes such as grilled meats…
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Continue readingAnother recipe from my favorite chef Yotam Ottolenghi made with Ixta Belfrage and from their book « Flavour ». A book entirely devoted to vegetarian cuisine. this exceptional chef has always known how to enhance vegetables by combining them with spices and using different cooking techniques. Today I’m sharing with you his favorite recipe: spicy mushroom lasagne which is just crazy delicious. I’m sure you’ll like it whether you are vegetarian or not. In this recipe, Ottolenghi uses very simple ingredients but a cooking technique that amplifies the aroma and taste of the mushrooms. He decides to roast chestnut mushrooms and oyster…
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Continue readingIf you have visited Greece you’re certainly familiar with this classic dish “Greek stuffed vegetables yemista”. What is “Yemista” ? Go to any Greek taverna and you’ll find Yemista on the menu. Yemista in Greek means “stuffed” or “filled with”. It’s a traditional Greek dish of stuffed summer vegetables with rice, herbs and grated vegetables, then baked in a tomato sauce and plenty of olive oil. Tomatoes and bell peppers are the most popular but you can use any vegetables that you like. They may contain minced beef, but during my stay in Naxos I only had the vegetarian version…
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Continue readingI made this multi vegetable paella few months ago, and I thought I have to make it again so I can share it with you. Paella is an iconic Spanish dish, there are various types of it depending on each region you are in Spain.But there are three or even five main types of paella :1- “Paella valenciana” as many know the original paella was born in Valencia. Beside rice, this includes differents types of meat such as rabbits, pork, duck…combined with beans, artichokes and other veggies.2- “Paella de Marisco” or seafood paella, my favourite I already shared with you…
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Continue readingThis confit parsnip with pickled currants recipe is an impressive side dish for any occasion, it’s a must try. I hurried to write this recipe and share it with you, because I know that this recipe will definitely find its place as part of a stunning Christmas table. Parsnips may look like white carrots and can be used in similar ways. But they have a sweeter taste and a nutty flavour especially when cooked. How to make confit parsnip with pickled currants ? These delicious root veggies are naturally sweet and earthy. In this recipe we’ll use two ways of cooking. First the traditional method…
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Continue readingThis chilled avocado soup is exactly what you need to eat when the weather turns hot, because it’s super refreshing. And the best part is that is very simple to make. This cool, refreshing, full of flavours avocado soup, is delicious topped with the cucumber salsa and the crunchy garlic oil. It’s a great way to open a summery meal. How to make this avocado soup ? This soup from “FLAVOURS” cookbook, is very easy, quick to make and an excellent make-ahead dish. First start with the infused oil, it will take less than 10 minutes to make it ready. In a small saucepan, put two tablespoons of oil with the cumin and the coriander seeds, the garlic and a good pinch of…
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Continue readingBefore I came to Dubai, Indian cuisine was very new to me, and the fact every time I would try it I can only feel a burning sensation as most restaurants here sadly don’t give an option to tone down the spiciness level. Owing to the large Indian community, Dubai offers some pretty good options authentic, comfort to fine dining etc… I also came across few places where it’s great food and low to mild spicy and I stated to fall in love and decided to buy an Indian cook book “ Made in India by Meera Sodha”. One of…