Posted in On the menu

Toast party! Take your pick for breakfast

Went a little overboard with my breakfast today. In an attempt to change my usual breakfast options, I thought I’d add more variety, flavors and COLOR!

First round of toasties was all savory, with stuff like eggs, bacon, salmon and cheese. Second round was all fruit-based, which were more on the healthy side.IMG_2361IMG_2365

Of course there are endless ideas to go with here, but here is what I came up with, using what we had in our fridge basically 🙂

Smashed avocado, topped with smoked salmon, died onions and capers.IMG_2368

Cottage cheese with a little olive oil, topped with fried bacon bits.IMG_2369

Dijon mustard topped with arugula, tomato slices and emmental cheese.IMG_2372

A soft boiled egg on smashed avocado, with salt & pepper seasoning.IMG_2373

Fried bacon as a base, topped with a fried egg and drizzled with sriracha.IMG_2371

Cream cheese topped with smoked salmon and walnuts.IMG_2370

You could always add different options for the base, another one of my faves is olive paste, or a sun-dried tomato pesto! Same thing for dressings & sauces that you can drizzle your toast with. However, I always find myself using avocados and sriracha when I go on a toast frenzy, whether together or not 🙂

Now for the sweet stuff! Round TWO!IMG_2606

First one in this round had a base of ricotta cheese, topped with mixed berries (blueberries, raspberries and blackberries).IMG_2601

Next up, I put a little avocado (I know, I overuse it, its a problem I’m willing to live with) and topped with pomegranates.IMG_2603

Last, but most definitely not least is the peanut butter & bananas one. Topped with some chopped walnuts and honey. This has got to be my absolute favorite of all the sweet ones.IMG_2598

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Posted in Buzz

Lebanese Diner, from Beirut with love!

Lebanese Diner, the latest addition to Al Guezira Plaza in their recently opened extension area in the back. Something clicked for me as soon as I entered the place and made it feel like home. With a cool vintage sign, graffiti and classic diner interior.IMG_2402

I went there for lunch, and got to try a few things off their menu, which is mostly Lebanese with some classic diner items.

One of my favorite things at Lebanese Diner was their MAC & CHEESE! They have one with chicken & mushrooms, but the one I tried was the spicy shrimp one. It was absolutely AMAZING! I loved how subtle the shrimps were cut and just drenched in between the pasta and cheese, adding flavor to every bite, instead of the usual big chunks of shrimp you may find elsewhere.

Their Hummus 7ar dip is not to miss! With roasted almonds and chili.IMG_2350

Next up I tried some of their sandwiches. Which were delicious in either bread choices, I preferred the ‘Bel 3arabi’ one though. The shish tawook was great, tender chicken with a hint of a zesty flavor and my favorite addition to any sandwich PICKLES. The Kebab 7ar was also incredible!

For dessert, I tried the chocolate chip peanut butter cookie, baked in a hot skillet and topped with peanut butter and vanilla ice cream! Which I absolutely loved, with its soft texture

The owner was kind enough to bring us a complimentary avocado shake with honey, which I LOVED and an INSANE Nutella chocolate fondant, baked and served with vanilla ice cream. Halfway through my meal I was pretty certain I was going to come back to Lebanese Diner, but after this dessert, I AM DEFINITELY coming back, and very soon 🙂

Posted in On the menu

Baked Potatoes for Breakfast!

I’m back to my favorite kind of breakfasts, BAKED!

I was actually in the mood for baked potatoes, and realized I was out of bacon (which I liked to fry, cut into pieces and top my potato with); so I decided to make it more of a breakfast dish instead 🙂

This is a really simple, easy and pretty quick way to make a baked potato.

Ingredients (2 servings):

  • Medium sized potato
  • 2 eggs
  • 1/4 cup shredded cheddar
  • 1/4 cup shredded red cheddar
  • 1 tbsp grated parmesan
  • 2 tbsp butter (soft, not melted)
  • 1 tbsp olive oil
  • Salt, pepper & thyme for seasoning
  • chopped parsley for garnish

Photo Jul 28, 3 46 05 PM

First, pre-heat your oven to 220 °C (425 F), then you’ll need to bake the potato to soften it until its fork tender. Now there are 2 ways of doing so, either in the pre-heated oven for 45-50 minutes OR in the microwave for like 8 minutes. I went with the latter 🙂 You’ll need to poke some holes with a fork all around the potato, drizzle it with the olive oil, and some salt & pepper.

8 minutes later, you have a baked potato (fork tender). You’ll need to let it cool for a minute or two. Then slice that baby into two halves (vertically) and start scooping out some of the potato filling to create your potato cup, gently so you don’t cut through the peal.Photo Jul 28, 3 47 40 PMPhoto Jul 28, 3 47 14 PM

Now, use 1 tbsp of butter on each potato cup, it should start melting as you spread it on the bottom of the cup, as the potato will still be hot. Then add a dash of salt & pepper, and a tbsp of the shredded cheddar (mix of both).

Crack your eggs (making sure your yolk don’t break), and gently pour 1 egg into each potato cup. Now, you might need to take out some of the egg whites with a spoon, so not to overflow your cup (depending on the size of potato and size of egg you’re using), but if you do, make sure you don’t take out all the whites.

Now your cups are ALMOST ready to bake, just sprinkle some more salt & pepper, some thyme. And place on a baking sheet and straight to the oven! Take them out after 5 minutes to add the mixed cheddar and parmesan, then put them back in right away.

Bake your potato cups for a total time of 10-15 minutes, depending on how runny you like your yolks. And SERVE!Photo Jul 28, 4 48 07 AM

Posted in On the menu

Roast Beef Wraps!

Do you have ever just find yourself really hungry at the middle of the night, and just too lazy to go out to get food?

Well, this is what I was feeling when I made this video 🙂

This I basically a leftovers wrap, which is something I do more often than I’d like to admit 😀

This time I had some leftover roast beef, some shredded cheddar and of course, TORTILLA! You should always have tortilla.

So… I stir-fried some onions & mushrooms, wrapped all the above ingredients and put them in a sandwich press for that nice toasty effect! ​

Posted in Me to you

Dating a food blogger

I’ve been a food blogger for 2 years now. I’ve met a lot of people who share the same interests and passion for food and food photography, and glad to call some of them my friends. Before I start, I just need to clearly state that food bloggers are not ‘important’ nor do they seek special treatment, at least that’s the case for me. They might do this for different reasons, but the main reason is their utmost passion for FOOD!

This is a bit different from what I usually blog about, actually it’s completely different 🙂 I thought I’d shed some light on the ‘life of a food blogger’ in a light –not so serious- way. Instead of boring you with a long article about how and why food bloggers do what they do, how they’re perceived, and all that, I thought I’d make a simple –but fun- Pros & Cons list, and the topic today is ‘Dating a food blogger’

 

shutterstock_2574127211) Attending events

Pros: You’ll get to attend fun events, restaurant openings, exclusive launch parties…etc. might find your photo featured on big social media networks.

Cons: You probably won’t have the chance to enjoy it with your partner, as he/she will either be having their picture taken (that’s why they were invited) or just really busy struggling to take as many pictures of the food with 20 other bloggers there doing the same thing.

 

shutterstock_5507222052) Special date nights

Pros: You partner will know the best places to eat, might even have some sway with the owners, guaranteed to have a nice dinner date.

Cons: No matter the occasion, they WILL want to take photos of the food before you THINK of touching it. It’s just in their blood.

 

shutterstock_3954545923) Home cooked meals

Pros: Your partner being the foodie he/she is will want to experiment new recipes and create new creative things in the kitchen, perhaps you’ll often get a nice home cooked dinner and some cookies every now & then.

Cons: The trial and error process is exhausting and takes forever, and when he/she finally gets it right, you’ll have to wait as they take the ‘right picture’ with the right ‘setup’ of whatever dish they made, not to mention taking another one with their phone for that instant Instagram story/Snapchat, and trust by then, it won’t taste as good.

 

shutterstock_6681267164) Presence of a professional camera at all times

Pros: You never have to worry about the bad lighting on your camera phone, and guaranteed to always have nice photos when you’re out with your partner.

Cons: Don’t flatter yourself, the camera is really there for the food, especially the unexpected spontaneous shots that can happen anytime of the day. If you don’t believe me, check the photos on the camera, I guarantee 1 photo for you against 5 photos of food (if not more).

 

shutterstock_5666114025) Sharing interests with your partner

Pros: It’s healthy & fun to have something in common with your partner, something you’re both passionate about and willing to give ‘some’ time of your day doing.

Cons: They’re way more into it than you are, so much that you either lose interest in the ‘foodie lifestyle’ or slowly become a food blogger yourself, just so you can maintain the relationship.

 

shutterstock_1869069446) And of course, the elephant in the room FREE FOOD!

Pros: Need I say more? Its food and its free.

Cons: It’s not always good food, actually, most of the time you’d wish you had paid for food instead of the $%&#% you were served. But who am I kidding, it’s still FREE.

 

Leave a comment and tell me if you think you’d want to put up with this 😉

Posted in On the menu

Broccoli frittata

It’s been a while since I posted any recipes. I thought I’d come back with a recipe I recently tried and totally loved!

This is a recipe for a baked broccoli frittata. Works as a great brunch/brunch dish; its healthy, very filling and great to share with friends/family.

Ingredients:

  • 4 eggs
  • 1 cup of chopped broccoli florets
  • 1 garlic clove (sliced)
  • 1 medium onion (chopped)
  • 2 tbsp grated parmesan 
  • 2 tbsp olive oil
  • 1/4 cup milk (any kind)
  • Salt & pepper (for seasoning)


Method:

  1. Pre-heat oven to 180 °C (350° F)
  2. Beat eggs in a bowl, mixing in the milk and a pinch of salt & pepper
  3. Heat 1 tbsp of olive oil in a non-stick ovenproof saucepan on medium-high heat for 30 seconds
  4. Cook the onions & broccoli for 2-3 minutes (adding a tbsp of water halfway through and cover)
  5. Add the other tbsp of olive oil & pour  in the egg mixture, making sure the eggs evenly cover the entire surface
  6. Keep it on the stove till the edges start to cook
  7. Evenly add the cheese and put the pan in the oven, and let it bake for 12-15 minutes (till the eggs are cooked and set in the center)
  8. Take the pan out of the oven, flip it on a plate and SERVE HOT!

You can season it (optional) with more salt & pepper, or your choice of spices (dry thyme works too). You could also add bellpeppers or mushrooms for extra taste & color 😉

Posted in On the menu

Shakshuka with a twist

Shakshuka is a classic breakfast dish here. It’s usually made with scrambled eggs and tomatoes as it’s main ingredients.

I thought I’d add some other stuff I like to the mix & for an even better flavor.

Ingredients:

  • 3 eggs
  • 2 tbsp shredded carrots
  • 2 tbsp feta cheese (cut into cubes)
  • Half a tomato (diced)
  • 3 tbsp diced eggplant
  • Handful of mixed bellpeppers
  • Half an onion (cut into slices)
  • 1 garlic clove
  • Salt & pepper (for seasoning)
  • 1 tsp paprika
  • 1 tsp cumin
  • Thyme (for seasoning)
  • 1 tsp chopped parsley (garnish)

Method:

  1. Pre-heat oven to 190 °C (375° F)
  2. Start heating the oil in a skillet over medium-low heat.
  3. Add onions and bell peppers & gently stir softened, for 20 minutes.
  4. Add garlic and cook for 1-2 minutes
  5. Add the cumin & paprika, and cook for 1 minute.
  6. Pour in the diced tomatoes and season with 3/4 teaspoon salt and 1/4 teaspoon pepper; let it simmer until tomatoes have thickened, for 10 minutes.
  7. Add the crumbled feta.
  8. Gently crack the eggs into skillet over tomatoes (you can crack them in a separate bowl, to make sure your yolks are set).
  9. Season with salt and pepper (and thyme-optional).
  10. Place skillet in the oven and bake until eggs are just set, 7 to 10 minutes.
  11. Sprinkle with cilantro/parsley (garnish) and serve.


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Posted in On the menu

Eggs in a bun

Breakfast could not get an easier, or tastier. This is an easy way to have a hassle-free & flavorful breakfast with minimal ingredients.

Ingredients:

  • 2 eggs
  • 2 medium sized burger buns (fresh)
  • 1-2 lashes of bacon/pastrami/smoked veal 
  • 2 tsp Parmesan 
  • 2 tsp heavy cream/milk 
  • Salt & pepper for seasoning
  • Dry thyme/basil for seasoning
  • Leek as garnish

Method:

  • Pre-heat the oven to 180 C.
  • Slice the tops off the bread & scoop the core to make a bread bowl.
  • Pour 1 egg into each bun, season with salt & pepper, some Parmesan & 1 tsp of cream/milk. You can also add bacon or pastrami bits.
  • Brush with olive oil and bake for 20 minutes.
  • Sprinkle some thyme or your choice of herbs & some chopped chives.

Serve!

Posted in On the menu

Baked Breakfast Tomatoes

Doing something a little different for my first blog post in 2017. If you’ve been following my blog, you might notice I’m all about breakfasts; especially when it’s combined with baking. I still love frying & flipping omelettes, but something about baking eggs with different spices & ingredients gives them a unique flavor for sure.

This is the recipe for Baked breakfast tomatoes.

Ingredients: (makes 2 cups)

  • 2 large tomatoes (hard)
  • 2 eggs (one for each tomato cup)
  • 2 tbsp shredded parmesan cheese
  • 1 tsp herbs of preference (I used thyme)
  • Slice of cheddar cheese (cut into thin strips)
  • 2 tbsp olive oil in a deep bowl
  • Pinch of salt & pepper for seasoning

img_4153

Method:

Preheat oven to 220° C (425°F). Remove tops of the tomatoes and scoop out seeds and pulp using a spoon.

img_4154

Dip the tomatoes i the olive oil bowl, and place in a shallow baking dish, sprinkle with a bit of salt & pepper and put in a pinch of the parmesan cheese.

Gently crack the egg into the tomato. Sprinkle with pepper, salt, other herbs and a tiny bit of parmesan.

img_4155

Bake for 20 minutes for soft yolks (and 30 to 35 for hard yolks). img_4157

During the last 4 minutes place the thin slices of the cheddar cheese in a cross pattern on top.img_4156

Melt and let brown.img_4158

Sprinkle with some chives or more herbs, and serve!img_42491

 

Posted in On the menu

Breakfast potato cups

I can’t get enough of muffin tray breakfast recipes, and this is one you should definitely try at home.

This is the Breakfast potato cup recipe. 

Ingredients:

  1. 1.5 cups of shredded potatoes (dried)
  2. Eggs- 7 
  3. Butter- 1 tablespoon 
  4. Onion- 1/4 diced 
  5. Garlic- 1 clove 
  6. 1/2 cup of Shredded cheddar 
  7. Salt and pepper

Method:

Preheat your oven to 250° C (475 F). 

Mix the potatoes with 1 tbsp of melted butter, 1 egg white, Pinch of salt and pepper. 

Grease 6 cups of your muffin tray. Then, line each of the 6 muffin cups with 1/4 cup of the potato mixture. 

Press the potatoes into the bottom and sides of the cups. Bake the for 20 minutes. 

As the potatoes bake, heat some oil in a pan and soften 1/4 of a chopped onion & 1 minced garlic clove (you can also add some bacon/sausage bits to the mix). Season the scramble with salt and pepper. 

Take out your potatoes & pour some of the scrambled mixture into each of the muffin tins on top of the potatoes. Add some shredded cheese, and put the tray back in the oven for 2 minutes so the cheese can melt. 

Remove the tray from the oven, and crack 1 egg into each of the muffin cups. Bake the tray for 9 minutes for a soft egg yolk. Cook the eggs for 8 minutes if  you want the yolks to be runnier and for 10 minutes if you like them to be more solid. 

Use a butter knife to loosen the potato cups from the tray, and serve while HOT!

These are very tasty, give you that energy boost to kickstart your morning and come in handy when if you’re entertaining, as you make 6-8 at a time (depends on your muffin tray).
Enjoy 🙂