Monthly Archives: November 2013

Mohalabiah – A week with Amani

Barcelona, Spain

Hello Ladies !

Are you ready for the second recipe of « a week with Amani »? yay! 🙂

This time, I am sharing the recipe of a dessert I was craving when in Amman: Mohalabiah. What I really like about this dessert is that while you can enjoy it the traditional way (with sugar syrup and pistachios), there are so many different ways of changing it (by only changing the toppings) that it can become a whole new experience for your palate, and you can adapt it to seasons! Yummy…

Emi, I am not sure this one is good for you unfortunately as it is based on milk. I have never tried it with Almond milk though; I think it could work…?

Maybe we can give it a try at Xmas.

photo

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Out of the Blue Stuffed Peppers

Herblay, France

Hi all,
Friday was one of those days when the weather had changed and I wanted something warming, simple and tasty. Then out of the blue, I decided to buy some peppers and see what I could come up with.

peppers_1

It turned out to be stuffed peppers. Duh! This is not much of a recipe but a basic family style dish that can be adapted to your mood and whatever you have on hand. I loved stuffed peppers when I was a kid. My mom’s were very plain. They had ground pork or beef mixed with cooked rice, some onion and tomato sauce, a little parsley and if she was feeling creative, ‘Italian seasoning’ .

Here’s my basic version with extra suggestions. This made four very big stuffed peppers. I took  photos  but the result was grim. Tried again at lunch time the next day, only two peppers left and not the loveliest. In the end, I decided you’d rather look at some pretty peppers-but you can see my photo fail at the end of this post.
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Palak Paneer (my way- or rather our local Indian restaurant way)

Vancouver, Canada

I really fancied some palak paneer (spinach and paneer curry also known as saag paneer). But not the traditional kind- I wanted the kind made by our Indian restaurant back in France which uses Laughing Cow cheese instead of paneer.

Palak Paneer 2

I researched how the traditional palak paneer is made, noted what the spices and methodology were and just went for it. And did this hit the spot?! YOU BET IT DID!

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How to improvise in the kitchen – my recipe for butternut squash turnovers

Paris, France

Squash turnoverIt all started quite innocently about three weeks ago. I was in the supermarket on Milos and a sumptuous squash caught my eye (hello gorgeous!). I could make something local and seasonal with this I thought. Don’t Greeks make butternut squash pie with filo? Why, yes. Yes, they do. It is delicate, crunchy and beautiful. This would be perfect. I would impress everyone. And, with visions of me effortlessly whipping up the pie like a local, I carefully placed the squash in my shopping cart. How I could I have known what was about to happen?

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