Honestly, nothing that I like to do more. #pavlova . Thank you @cookingwithzahra for the most beautiful Christmas party.
yasmine idriss
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Continue ReadingRoasted peaches with nut crumble or the easiest dessert to whip up for gatherings that will make your home smell divine! You can use apples and berries or any fruit that you have at home. If it’s a harder fruit, bake it cover in foil for 20min before uncovering and finish off baking.
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Continue ReadingRoast chicken with preserved lemon butter. I don’t like to handle whole chicken BUT I love roast chicken and I love the idea of it at the dinner table. I feel it’s one of those recipes like vanilla cake and brownies that every home cook should know how to make.This recipe is based on @ottolenghi’s from the book Simple. Please try it, it’s so worth it.
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Continue ReadingPetite tip: Have you ever tried blending herbs with some olive oil before adding to the salad? It’s an amazing technique that adds a lot of freshness and flavor to your salads. I have used it in my shaved courgette and fennel salad recipe, inspired by an Ottolenghi salad form the book #shelf. Let me know if you try it!
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Continue ReadingShaved fennel and courgette salad. I have a weakness for monochrome salads. And specially green ones. This one is inspired by a salad I found in the new @ottolenghi book called Shelf. It’s a fresh and light salad, excellent served with roast chicken. The original recipe has a preserved lemon dressing. I kept it simple, herby and light. Add lemon zest and crumbled goats cheese if desired.
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Continue ReadingChunky 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.
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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 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.