Vegan pavlova- 6 more days to go! It is so refreshing and delicious. Will you try it? Vegan soft serve mango and passion fruit sorbet + fruits + coulis + vanilla cream + meringue + edible flower petals@moby_vegan_sushi (inside @a4space) until the 13th of March only. BY YASMINE IDRISS
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Continue ReadingI really wanted to post this before the end of the day but I didn’t manage. And it doesn’t matter. I got lost in my photos of beautiful memories surrounded by loving friends and family. I am who I am thanks to all the great women that surround me. I am grateful for every single one of you ladies on my life. It is impossible to have every body in a 1 minute video. Apologies in advance if I forgot anyone- can I blame it on covid? Happy women’s day today and everyday! BY YASMINE IDRISS
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Continue ReadingMango and passion fruit soft-serve sorbet with whipped vanilla cream, passion fruit, mangos and a delicious coulis. This vegan beauty is topped with crunchy vegan meringues and edible flowers and was made possible thanks to chef Hadrien @junkfoodman, based on my famous pavlova. Available only during @artdubai from 8 to 13th of March at their location @a4space at @alserkalavenue. Don’t miss it! BY YASMINE IDRISS
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Continue ReadingOne word: waw!!! Vegan soft serve pavlova with mango, passion fruit and a vanilla bean vegan cream! From 8 to 13th March ONLY, the coolest (literally!!) collaboration with @junkfoodman and @moby_vegan_sushi during @artdubai at my beloved @alserkalavenue. Who’s coming? BY YASMINE IDRISS
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Continue ReadingVegan soft serve pavlova @moby_vegan_sushi. The coolest collaboration ever- specially when it’s with someone as inspiring as chef Hadrien @junkfoodman. They are based on my very loved mango and passion fruit pavlova, turned into a masterpiece of vegan soft serve ice cream delight by chef Hadrien. Available only during @artdubai from 8 to 13th of March at their @alserkalavenue location. Don’t miss it! BY YASMINE IDRISS
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Continue ReadingWarmer days mean more salads such as this super simple, refreshing, summery recipe. I used some romaine lettuce, a selection of micro greens (fennel, chard and chives), ripe peaches and feta cheese cubes. For the dressing, in a glass jar, I mixed 1 to 2 ratio of rape cider vinegar to olive oil, with Dijon mustard, salt and pepper. Shake until emulsified and drizzle in the salad just before serving. Delicious!
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Continue ReadingIf life was only as smooth and perfect as these little yogurt pots at Ferme des peupliers! I have fantastic footage from the great trip we had back in October with @thecreamlab.me and I can’t wait to share more with you. BY YASMINE IDRISS
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Continue ReadingIt is sad but I have to say it.. I have always thought that if Arabs were all blond with blue eyes, the world would have perceived us/judged us differently. I am very sad and scared to see that my silly theory is – indeed- not so silly. The WORLD is silly.
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Continue ReadingI was too impatient to wait for the cake to cool completely before icing it! But it was still completely and absolutely delicious, based on the recipe by @halfbakedharvest. Lemon loaf cake with cream cheese. Oh and the cake is sweetened with honey and can be made gluten free! BY YASMINE IDRISS
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Continue ReadingI was invited by @dignants_dubai_sharjah to talk about food waste and how to avoid it. The lovely ladies committee of the Armenian community had a beautiful event organized at @thegreenplanetdubai. It was a pleasure to discuss this topic that is so dear to my heart. Imagine: It is estimated that around 1/3 of the world’s food is wasted annually equivalent to 1,3 billion tonnes of food, worth approx. 1 trillion $. This is enough food to feed 3 billion people.