All posts filed under: Appetizers

Falafel Salad Bowl

  Having lived in the Middle East for a little less than two decades, our taste buds tend to gravitate to wonderful middle eastern flavours that revive memories of our stay as expats in Dubai. Our dinners quite often have a hint of levantine spices and ingredients, and my kitchen pantry is almost always stocked with  za’taar and sumac spices, pomegranate molasses,preserved lemons, sesame seeds, saffron and olive oil. The tahini sauce has also come to be a  sought after condiment and used quite frequently to accompany many of my meals. Last week I decided to make up a  Falafel Salad Bowl for a light and easy lunch. The Falafels and the Tahini sauce have been made from scratch and the recipe is as explained below. Now most often I do bake the Pita breads too,however time being of essence,I had to make do with store bought ones! I do have to admit that the vibrancy and textures of the Falafel Salad Bowl brought about a burst of flavour in every bite.The edamame,all though part …

Ottolenghi Inspired:Oven Roasted Carrots, Grilled Halloumi & Tahini Sauce

      I have often flirted around  with the idea of attempting to start a cookbook club of sorts ,whereby one can discuss and review various cookbooks, share ones passion for cooking and baking or just attempt a Cook -The-Book by picking a  recipe  every month. Whilst I’m still a part of various online clubs and do join in when ever time permits.

Muhammara: Roasted Red Bell Peppers & Walnut Dip

This bright and super flavourful dip is a show stopper and a crowd pleaser for sure.Smoky flavours of roasted red bell peppers combined with a hint of garlic,a burst of lemon juice and olive oil mingle together to make up this delightful Middle Eastern Mezze. If your taste buds are sharp enough you will detect the slightly coarse texture that is brought about by the addition of breadcrumbs and coarsely ground walnuts. This classic dip traces  its origins to Aleppo Syria,and now a popular accompaniment with most Levantine cuisine. A key ingredient that lends a vibrant colour to this dip is Pomegranate Molasses.I do believe the brilliant red tones and the tartness of this deeply flavoured Muhamarra ,lies in the addition  of the molasses.I’ve been impatient to make this for quite awhile now and glad that I  went ahead and made some.

Demystifying the Perfect Potato Rosti

        I’m running out of breakfast ideas and more so as the teen is home and is certainly a big brekkie person. He’s down from University for the summer and is finally getting into a routine of sorts. Well lets say his day begins at the gym as he is quite the fitness buff. To add to this a very conscious and careful eater, which is great as he has quite some healthy ways to start his day with. But this of course leaves me in a quandary with the eternal question of What to cook?

Lightly Salted Kale Crisps

  Imagine eating a packet of crisps without the guilt? Now I’m not taking about potato, all though I must admit I’m quite crazy about potato chips. Of course a healthier option is always welcome with everyone on a diet of sorts. I’ve been cooking with Kale for awhile in my kitchen.Well the family has been served a Kale soup on various occasions,sautéed Kale and yes even Kale juice.The crisps is something I’d been shying away from,primarily from the fact that I just didn’t imagine they would turn out crisp enough. This was a Friday morning experiment. I woke up this  morning with a gorgeous bunch of curly Kale staring  at me…Not soup please hollers my son ,who has been pottering around the kitchen wondering what I’m planning to rustle up for him.Why not try out some Kale crisps he says to me? Oh well what the heck! If they turn out soggy I could always add them to a pasta of sorts. Now I had done a bit of research with quite a few recipes and …