Tabbouleh
But tabbouleh shouldn’t have cucumber! Before I jump right into tabbouleh, let me start with some background on the mezze culture. “The word Mezze – otherwise known as Muqabilat – …
Fattet Djaj (Layered chicken platter)
fattet Makdoos (recipe on this link)
In Levantine Cuisine, it is very common to create layered platters. From upside-downs (Maloubeh) to Fattehs and everything in between, it seems the Levantines are all for layered flavours. In …
Palestinian Beetroot & Carrot Salad
It has to be a beetroot salad This fresh salad is a fabulous side to meaty dishes, especially next to beef or lamb meats. The colours of beets and carrots …
French Chicken with 40 Cloves of Garlic
A masterpiece on its own, and a perfect base for other dishes. This is a classic French Provençal dish. It is very simple to prepare and serves a delicious dinner. …
Salade Composé
In a Composé Salad, the ingredients are usually layered on top of each other, rather than tossed together. Then the dressing is drizzled on top of all to finish. Really …
Salade Niçoise
Salade Niçoise is gorgeous and delicious. The smooth creaminess from the boiled eggs against the melt in your mouth tuna/salmon (if using seared fresh tuna or cooked fresh salmon) and the …
Mac & Cheese please!
Who does not love the great Mac n’ Cheese?! If the fussiest eaters go for this one, then you too will surely love it. This is the most delicious one …
Fettuccine Alfredo with Mushrooms
My Italian friends will not be very happy with this post! Why? Well because Fettuccine Alfredo is not Italian cuisine! Yes I know we all know it and categorise it …
Red Velvet Cupcakes, Cakes & Whoopie Pies
Here for you… Whether it’s a cake or cupcake the batter is the same. It is only dictated by your choice and the tin you have. This recipe is gorgeous …
Béchamel (Home-made White Sauce)
A Mother Sauce Béchamel sauce, aka white sauce, is made from a white roux (butter and flour) and milk. Even though it first appeared in Italian cooking books (constituting one …