Techniques
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Continue ReadingMuhammara X Pure Harvest. Enjoy with some Arabic bread or as a dip.
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Continue ReadingA Christmas pavlova- and THE ultimate hosting tip: I have to admit, it took me a while to realize that the easier the menu, the better the hosting. Make dishes you are familiar with, prepare as much as possible ahead of time and even order in! Just make sure to be a relaxed and welcoming host. That’s the secret to any successful party!
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Continue ReadingMy go-to salad for entertaining or larger gatherings. I love it because it can be made in advance and assembled just before serving. The dressing made using ready made pesto sauce, making it super easy and delicious. The dried raisins contrast beautifully with the salty cheese. The lentils can be replaced with grilled chicken or prawns. I highly recommend not to skip the roasted tomatoes and onions because they add a lot of juicy depth and flavor to the salad.Can’t wait to see your creations!
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Continue ReadingI have always loved those super thin and crispy apple tarts served at fancy restaurants. They are light, fruity and so crunchy!By following my method, you can use ready made puff pastry dough and it will come out super caramelized and crispy with flaky buttery layers and a fruity apple layer using basic ingredients.I have used the @skinnygenie gluten-free dough that I ordered by mistake from @kibsons but it was the best mistake as I was super pleased with the results.
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Continue ReadingMany of you asked me about a clearer explanation on how to wrap the dumplings so here you go!
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Continue ReadingFood and flavors stir my emotions, my nostalgia. The combination of sweet, sticky Lebanese figs dipped in salty and sour zaatar transports me back to Lebanon, to evenings spent with my parents on their balcony. This combination reminds me of my dad specially. This and eggs with garlic and sumac. Maybe that should be next?Makes 8-10
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Continue ReadingLast May, I traveled with the European Union and the French Dairy Board to explore European creams, beginning with visits to farms in the picturesque region of Normandy. During this trip, I had the pleasure of meeting Chef Hugues Pouget, who shared a fantastic recipe with us—a classic Chocolate Charlotte made with French cream. Inspired by this experience, I’ve created an easier version for you to try at home. Just be sure to use French cream to for the richness, depth of flavor, and light texture that make it truly exceptional.
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Continue ReadingIf you have last minute guests showing up and you have dessert, make this juicy, crunchy and easy summer fruit crumble using any stone fruit you have at hand! It’s also super convenient as it can be made gluten free too!
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Continue ReadingAlmond crescent cookies with pine nuts or snoubariyeh is a cookie usually served in Beirut (Lebanon) at happy occasions such as engagements, graduations etc. The secret is to cook them briefly at a high temperature to have a chewy undercooked center and a nice golden exterior.
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Continue ReadingThe most refreshing and quick drink to have during hot days. What I love about ice tea is that you can making using ingredients you have at home and any leftover summer fruits. You can even add mint or rosemary and make it using herbal teas for an afternoon drink!