Chunky chocolate chip cookies. These cookies are a cross between shortbreads, decadent chocolate chip cookies and heaven. The technique of baking the chilled cookie discs in the cupcake tins restricts the cookies from expanding hence resulting in crispy edges and tender centers. Absolutely heavenly! Try them with vanilla ice-cream.
chef yasmine
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Continue ReadingChopped salad, simply. Sometimes the simplest things in life are the best! Like this salad, adapted from @bakedbymelissa’s Mediterranean salad, I just added cabbage. Make sure to chop all your veggies in the same size and shape- and quite a small dice. I used firm tomatoes, Lebanese cucumbers, white cabbage, a small red onion and some pitted black olives. For the dressing, lemon juice from freshly squeezed lemons and their double in extra virgin olive oil. Season with salt and enjoy!
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Continue ReadingLentil kofte, one of my favorite comfort foods! I first had it at my Turkish friend’s house and I fell in love! I had to replicate it. I love preparing big batches and having them in the friends ready to eat. They can be a snack or a main course, served with lemon, pomegranate molasses, olive oil and fresh herbs. Eat it using lettuce leaves.
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Continue ReadingDates, peanut butter and chocolate. These little bites are the equivalent of healthy snicker bars! No kidding. They are the easiest and most delicious snack to have on the fridge.Make sure to use a softer variety of dates such as medjool or the smaller khalas dates.I like chunky peanut butter, you can use smooth, as long as it’s a top quality no oil added one. As for the chocolate, you can use all dark or a mix of both dark and milk, just make sure it’s a good quality one.
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Continue ReadingChocolate cereal bites OR pantry foraging during homeschooling! So last week, while the kids were during their second week of distant learning, I decided to go through my pantry items and use ingredients that were close to expiration. Found some crunchy corn flakes and some leftover couverture chocolates from a previous job and I thought this is the best combo and the yummiest snack. Recipe (if we can call it as such!) and the measurements are approximate:
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Continue ReadingThis delicious shaved Brussel sprouts salad with corn and feta reminds me of @tashascafe’s house salad but it’s different. Ideally, you have to shave the sprouts using a mandolin but if you don’t have one (or are too scared to slice your fingers – a true risk!!) just shred as thinly as you can. Prepare the salad and the dressing early on, and mix only when ready to serve.Ingredients:
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Continue ReadingMy take on the green goddess salad by @bakedbymelissa! No one could believe it didn’t contain avocados! I made it as I had a bag of nutritional yeast laying in the pantry but you can definitely do it min vegan and use use grated Parmesan. We loved it and had it over 2 days as it stays nice and fresh in the fridge.
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Continue ReadingThis rustic apple cake should be a staple recipe in everybody’s baking repertoire. It is so simple and so delicious. It is based on the recipe of Jennifer from @onceuponachef with a few tweaks as I’m trying to use up ingredients from my pantry. Hope you make it and enjoy it as much as we do.
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Continue ReadingGluten free almond cake with pistachio and passion fruit white chocolate ganache. I had almond flour in my pantry, andI saw this delicious recipe by @carolinstrothe so I thought this is it! I tweaked it to use ingredients I had at home and it resulted in a moist, flavorful, not too sweet & delicious cake!
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Continue ReadingThis recipe was passed to me by my dear friend @nourabdo. Adapted from @recipe_tin. It is super simple to make but needs pre-planning as it needs to be slow cooked for a minimum of 8hrs. I have tried less, it doesn’t work.My slow cooker is from @mumzworldcom, use my promocode Petites10 for 10% off your purchase.Let me know if you make it!