GARLIC PARMESAN CHEESE BOMBS

GARLIC PARMESAN CHEESE BOMBS

SERVES: 4 (makes 12 Cheese Bombs)

INGREDIENTS

1 can refrigerated biscuits (like the ones by Pillsbury - I used their Texas-style biscuits) 3 mozzarella cheese sticks, cut into 4 pieces each (so you have 12 total) 4 tablespoons butter 1 teaspoon garlic powder 1 teaspoon Italian seasoning 1 tablespoon parmesan cheese

Method:

Preheat oven to 400 and grease a baking sheet. Separate each biscuit. Place one piece of cheese in the center of each biscuit, pinch the sides around the cheese so it is completely encased by the biscuit dough. Place seam-side down on prepared baking sheet. Bake for 10 minutes until golden. Melt butter. Stir in garlic powder, Italian seasoning, and parmesan cheese. When biscuits are done baking, brush butter mixture over each biscuit. Serve warm.

DIY Tortillas

DIY Tortillas

Ingredients:

2 3/4 cups all-purpose flour, plus a little extra for rolling the tortillas 5 tablespoons vegetable shortening, lard or 2 1/2 tablespoons of each (for the most authentic version) 3/4 teaspoon salt 3/4 cup very warm tap water

Method:

Combine the flour and shortening in a large mixing bowl and work the shortening into the flour with your fingers until completely incorporated. If this isnt done thoroughly (until no particles of shortening remain visible), the tortillas will have an irregular texture. Dissolve the salt in the water and pour about 2/3 cup over the dry ingredients and immediately work it in with a fork; the dough will be in large clumps. If all the dry ingredients havent been dampened, add the rest of the liquid (plus a little more, if necessary). Scoop the dough onto your work surface and knead until smooth. It should be a medium-stiff consistency not firm, but not quite as soft as most bread dough either.

Divide the dough into 12 portions and roll each into a ball. Set them on a plate, cover with plastic wrap and let rest for at least 30 minutes. This makes the dough easier to roll.

Heat an ungreased griddle or heavy skillet over medium to medium-high heat.

Flatten a ball of dough, flour it, then roll forward and back across it; rotate a sixth of a turn and roll forward and back again; continue rotating and rolling until you reach a 7-inch circle, lightly flouring the tortilla and work surface from time to time.

Lay the tortilla on the hot griddle (you should hear a faint sizzle and see an almost immediate bubbling across the surface). After 30 to 45 seconds, when there are browned splotches underneath, flip it over. Bake 30 to 45 seconds more, until the other side is browned; dont over bake the tortilla or it will become crisp. Remove and wrap in a cloth napkin placed in a tortilla warmer. Roll and griddle-bake the remaining tortillas in the same manner stack them one on top of the other in the warmer.

No Bake Chocolate Cheesecake

No-Bake Chocolate Cheesecake

Ingredients:

Crust-

- 24 chocolate cream cookies - 1/3 cup butter, melted

Filling-

- 8 oz cream cheese, softened - 1/4 cup butter, softened - 1/4 cup sugar - 1 Tbsp. vanilla extract1 cup semisweet chocolate chips - 8 oz heavy whipping cream

Method:

Crush cookies into crumbs—either in a food processor, or seal in a bag and hit with a rolling pin. Mix cookie crumbs with butter, and press into a pie dish. Refrigerate for 30 min. Meanwhile, in a bowl, beat the heavy whipping cream until it forms still peaks when you remove the beaters. In a separate bowl, beat cream cheese, butter, sugar, and vanilla until there are no lumps. Melt the chocolate chips in the microwave in 30 second intervals until smooth, and add to the mixture. Fold in the whipped cream, and spoon into the pie crust. Decorate however you want (we used chocolate syrup and piped whipped cream), and freeze for 30 minutes.

Enjoy!

Teriyaki Chicken on Skewers

Chicken Teriyaki on Skewers.

Ingredients:

75ml teriyaki sauce 2 tbsp clear honey 1 tbsp soy sauce Colored peppers cut into cubes 4 chicken breasts, cut into chunks bunch spring onions, trimmed 1 tbsp vegetable oil

Method:

If using wooden skewers, soak them in water for 20 mins to prevent them from burning. Heat grill to high and line a baking tray with foil. Mix together the teriyaki sauce, honey and soy. Add the chicken pieces and mix to coat. Thread the chicken and peppers onto the skewers. Place on the lined baking tray and cook under the grill for about 15 mins until charred, turning and basting from time to time with any extra sauce. Check that the chicken is cooked through before serving. Meanwhile, heat a griddle pan until hot. Toss the spring onions in the vegetable oil and some seasoning, tip into the pan and cook for 3-4 mins until nicely charred and softened. Serve with the chicken skewers.

Puffed Puris

Puris.

INGREDIENTS

For dough

Wheat flour - 1 cup 

Melted ghee - 1/2 tsp 

Semolina (Sooji/rava) - 1/2 tsp 

Sugar – A pinch salt -

 as needed Water - as needed ( i used around 1/3 cup)

METHOD

In a wide bowl,take the flour.Add semolina, salt,a pinch of sugar,ghee and mix well to make a crumbly mixture. Add water little by little and make the dough. Dough should not be sticky,wet or too soft like chapati dough. It should be smooth and stiff but not hard.

I used around 1/3 cup plus 1- 2 tbsp of water.It may vary based on the flour u use. Keep this as reference. Initially u may feel the dough little bit hard.knead well in between your palms for few minutes.It will become smooth and soft.Do not allow the dough to sit for long time.Start rolling. Make small lemon sized balls. Dust the balls in flour and make small sized puri of palm size.Use less flour for dusting.The thickness should be medium,not too thin like chapati. If u make it thin, puris won’t puff up.Arrange the puris in a paper or a greased plate without overlapping each other.

Heat oil to deep fry. To check the right temperature of oil,put a small piece of dough.It will rise immediately at the same time it should not be browned. This is the perfect heating of oil. Immediately slide the puri and after a second,press it with a slotted ladle.It will puff up well.Flip it carefully and allow it to cook for few seconds till the bubbles cease.Remove and lower the flame till u drop the next puri . Drain in a tissue paper. Keep the flame high and repeat the same for remaining puris.

POINTS TO NOTE

Addition of ghee keeps the poori soft and gives a nice flavour.But do not add more than the mentioned quantity. Adding sooji/rava is to maintain crispness.The puffed poori won’t break till u break it with ur hands.Some people soak the rava in little water before adding.If u add more quantity of semolina, it would be good.But here it is not necessary as we are adding negligible quantity.U can also omit semolina and try.It is completely optional. Adding a pinch of sugar gives a nice golden color to the poori.But it is optional to use. Dough consistency is more important.If u make it too hard or sticky,poori will be too hard. If the dough is too soft , poori will become very soft. If u feel , u have added very less water and the dough is too tight,beat the dough well for few minutes. It will become soft.Then make pooris.It will come out well. Do not rest the dough.Make puris immediately else it will drink more oil. Always use less flour for dusting else the dusted flour will spoil the oil and will be settled as sediments.So dust only once.U can apply oil on the rolling board and make pooris. Thickness should be medium ie slightly thicker than chapati and it should be even.Else poori will puff only in some places where it is thick.Make sure there are no holes while u roll.Pooris won’t puff up if there is a hole. Right temperature of oil is more important.Never allow it to fume or smoke.Poori will turn dark brown in color.Check the oil as mentioned above and proceed. After u make 2 –3 puris, adjust the flame,check the oil temperature again & fry the pooris.If the oil is too hot,switch off the flame for few minutes to reduce the heat.Else add some more fresh oil to reduce the heat.By doing this way,u can make pooris of even color till the end.

Brownies

Brownies

Ingredients:

250 g unsalted butter 200 g good-quality dark chocolate (70% cocoa solids), broken up 50 g chopped nuts, optional 80 g cocoa powder, sifted 65 g plain flour, sifted 1 teaspoon baking powder 360 g caster sugar 4 large free-range eggs

Method:

Preheat your oven to 180°C/350°F/gas 4. Line a 24cm square baking tin with greaseproof paper. In a large bowl over some simmering water, melt the butter and the chocolate and mix until smooth. Add the nuts, if you're using them, and stir together.

In a separate bowl, mix together the cocoa powder, flour, baking powder and sugar, then add this to the chocolate, nut mixture. Stir together well. Beat the eggs and mix in until you have a silky consistency.

Pour your brownie mix into the baking tray, and place in the oven for around 25 minutes. You don't want to overcook them so, unlike cakes, you don't want a skewer to come out all clean. The brownies should be slightly springy on the outside but still gooey in the middle.

Allow to cool in the tray, then carefully transfer to a large chopping board and cut into chunky squares. Enjoy!!

Garlic and Herb Potatoes

Garlic and Herb Potatoes.

Ingredients:

1 1/2 pounds baby (small) or fingerling potatoes 1/4 cup olive oil 2 tablespoons melted butter 2 heads garlic, top trimmed 1/2 tablespoon chopped parsley leaves 1/2 lemon, cut into wedges 5-6 sprigs thymes

2 sprigs rosemary

Scant 1/4 teaspoon salt

1/2 teaspoon cracked black pepper

Method:

Preheat oven to 350F. Slightly prick the potatoes with a fork. Place the potatoes in a roasting pan and brush with the olive oil and melted butter. Add the garlic, parsley, lemon and thyme and rosemary in the pan, in between the potatoes. Sprinkle with salt and black pepper.

Roast the potato for 1 hour, basting the oil mixture at 30 minute interval. Serve immediately after roasting.

**Note: Don’t discard the garlic, they are so delicious after the roasting. Eat the potato and follow with a clove of the garlic, heavenly!!

Meat cubes and veggies in clay pot

Meat cubes in clay pot.

Ingredients:

500 gr lamb, cut in cubes 1 tbsp butter 2 tbsp extra virgin olive oil 1 tbsp all purpose flour 1 1/2 + 1/2 cup hot water 1-2 garlic cloves, mashed with salt 3-4 medium sized white potatoes, peeled, cut in medium sized chunks 12-14 pearl onions 14-15 baby carrots 2 medium tomatoes 3 tbsp tomato paste 1/2 tsp oregano 1 Bay leaf Salt Pepper 2 tbsp parsley, chopped

Method:

Lightly fry the lamb cubes with butter and olive oil in a medium sized pot over medium heat. Stir occasionally. Sprinkle the flour all over the lamb, toss and stir until they absorb the flour. Add 1 1/2 cups hot water, garlic, oregano, Bay leaf, salt and pepper. Transfer into the clay pot.

Add the potatoes, onions, tomatoes, carrots, tomato paste and 1/2 cup hot water. Seal the clay pot with dough. Cook in a preheated oven for an hour on 180 degrees.

After an hour transfer the clay pot on to a coals burning in a BBQ and cook for further 30 mins. (Optional, u can complete the cooking process in the oven too).

Note: beef and lamb cooking times may vary. Once done check the meat and veggies. Discard the Bay leaf. Taste and adjust the seasoning if necessary. Sprinkle some parsley over the top before serving the dish.

Serve with a side of rice or flat bread. Enjoy!!

Review of The Store Cafe

Read the full review of The Store Cafe

https://www.facebook.com/groups/jeddahfoodies/permalink/407483806106678/

Pan-Toasted Dates

Pan-Toasted Dates

Ingredients:

10 dates of your choice (i used sukary rutub dates) pitted and butterflied 

1 tbsp Clarified butter (ghee)

 For topping:

crushed nuts

thick cream (i used almarai breakfast cream)

sesame seeds

cinnamon powder

Method:

In a pan melt ghee on a medium heat. Toast the dates till brown slightly. Remove them in a plate. Sprinkle with cinnamon powder, top with thick cream and then sprinkle nuts and sesame seeds. Serve warm. Enjoy!!!

Spinach and Artichoke stuffed Portobello Mushroom

Spinach and Artichoke stuffed Portobello Mushroom.

Ingredients:

One 16 oz package frozen spinach (thaw & drained) * u can use fresh*

2 cans quatered artichoke hearts, drained and chopped *u can use fresh*

salt and pepper to taste

1 cup raw cashews

3 tbsp extra virgin olive oil

1 tsp garlic powder

1 tsp onion powder

1/2 tsp dried basil

1/4 tsp dried cayenne pepper

4 Portobello Mushroom caps, carefully cleaned and stems removed

Method:

Pre-heat oventp 350 degrees. Combine spinach, artichokes and a sprinkle of salt in a large saucepan and set over medium heat and heat through. 

Place cashews in a food processor and grind till they have a consistency of coarse meal.

Add olive oil, garlic and onion powders, basil, cayenne pepper, salt and pepper and puree until smooth.

Add cashew mixture to saucepan with the spinach mixture and mix well. Heat the mixture well and fill the mushroom caps with the filling. Place the mushrooms in the oven and bake for 15 to 20 mins.

Enjoy!!

Oreo Mug Cake

Oreo Mug Cake.

Oreo Mug Cake.

Ingredients:

1/4 cup white chocolate chips

3 tbsp milk

4 tbsp all purpose flour

1/4 tsp baking powder

1/2 tbsp vegetable oil

2 oreo cookies

Method:

Combine white chocolate chips and milk in an oversized microwave safe mug. Microwave for about 40 seconds. Mix with a small whisk until chocolate is completely melted.

Add flour, baking powder, and oil and whisk until batter is smooth. Using a fork smash Oreos into the batter until only small chunks of cookie remain.

Cook in microwave for abt  1 minute. Let cake cool a few minutes. 

Cake is best consumed while still warm.

Enjoy!!!

Pancakes

Pancakes.

Ingredients:

1 and 1/2 cup all purpose flour

3 and 1/2 tsp baking powder

1 tsp salt

1 tbsp sugar

1 egg

1 and 1/4 cup milk

3 tbsp butter, melted

Method:

In a large bowl, sift together the flour, baking powder, salt and sugar. Make a well in the center and pour in the milk, egg and melted butter; mix until smooth. 

Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.

Top it with toppings of your choice, like butter, maple syrup, berries, chocolate sauce etc.

Restaurant creates plates designed to look good on Instagram

Hi Guys,

Check this out. I hope all restaurants in the world start doing this.

Restaurant creates plates designed to look good on Instagram

Sure, it tastes delicious, but how will it look on Instagram?

Israel's Carmel Winery teamed up with Tel Aviv restaurant Catit to offer the customers the most Instagram-able food possible.

The restaurant says that it's looking "to reconnect with a new generation of consumers –- youngsters who connect with food through the lens of a smartphone."

Customers eat on custom-designed plates with built-in phone stands while listening to Dan Perez, one of the the top food photographers in the world, teach them about food photography. They even have rotating plates and filtered lights to create the ideal Instagram shot.

Instead of actually consuming their food (crazy, right?), customers are encouraged to share their photo masterpieces on Instagram with hashtag #fdgr

Article Source: http://mashable.com/2015/05/06/instagram-plates/

OMG! WE ALL NEED THIS IN OUR LIVES!

The Sandwich Gallery Review

Hi Guys,

Let me introduce myself to you guys. I am Asma, Aisha's sister.  She and i will be writing our reviews of restaurant we visit either with or without each other.  So here goes...

After a tiring TRX Rip 360 (Yup, the name says it all) class, me and Nidal (friend) were on the verge of fainting so we decided to treat our selves with some delicious food. So, we decided to go to  The Sandwich Gallery.

Modern sitting arrangement

When we entered we were hit with a sudden boost of energy due to all the vibrant colors and their out of ordinary interior. A funky place to hangout with friends n family. #TSGLOVE

Unique décor & photo corner

A view of the kitchen

Entrence to the ladies toilet

A very wide variety available to choose from the menu, which has things basically from all around the world. Being a sandwich place, they bake their own bread which is excellent. 

"Cali" turkey sandwich along with the Phuket salad & Kale chips

We chose the "Phuket salad" which was a crispy beef salad with a Thai flavour dressing with a slight kick of chilly. The crunchy beef added the perfect texture to the refreshing salad and the thai dressing took it a notch higher.

Then we went for a healthy option "Cali" turkey with qinuoa with honey mustard dressing in a brown ciabatta bread. A very healthy and guilt free option. It was very light and filling but it did not have enough quinoa to do justice to its name.

Philly cheese steak sandwich

Since it was getting very healthy we decided to cheat a little and ordered  a "Philadelphia" which was a Philly cheese steak sandwich. The glee on Nidals face was clearly showing as the cheese ozzzed out when she dug into that sandwich. The tenderness of the meat complimented the melted cheese well.

None of the sandwiches came with sides which was a bummer :( so we ordered organic kale chips with sea salt as a side dish which were delicious. I feel they can add more variety of sides such as baked potato , wedges, sweet potato fries etc...

French Toast

As we were about to finish our meal the owner came to ask for our feedback and to our pleasant surprise gave us a free dessert. FRENCH TOAST!

 The perfectly caramalized french toast bathed in a rich beautiful custard giving our tastebuds a heck of an experience. Plus, as they say anything free tastes even better ;p. I did suggest the owner to add cinnamon flavoured ice-cream to enhance the flavour  which he took into consideration.

I must say all of the things we tried were finger licking good and the presentation was also very good. And the dessert French toast with ice cream was a bonus treat. 

The place is having its soft opening. I definitely recommend it. Very friendly staff and a clean place with lovely atmosphere and fairly priced. Also running in with today's trend of healthy eating. They serve "Detox waters" and they have several healthy options available on the menu. It is located on Rawdah in a new center called the U shaped center. Quiet a few new restaurants r coming up in tht center. So it's a place for foodies to watch for. 

See you later guys.

Love,

Asma

Applebees Jeddah review

Greetings fellow homo-sapiens,

So after 1 month of procrastination, i present to you my first post. It's a small review of lunch at Applebees. Watch this space for exciting recipes, food reviews, travel diaries and lots more.

Since i didn't have breakfast, i was starving. So me and Anam of KSA Beauty Haul decided to grab a quick bite at Applebees. It was nearly deserted as it quite early in the morning. Lets just say we were having an early lunch. ;P The interior was very modern and relaxing. 

For appetizers we ordered an Appetizer sampler (it was rated applebees's favorite). When it arrived on our table it looked like a party of all the mouthwatering appetizers we see in the menu. The platter had Mozzarella sticks, Spinach & Artichoke Dip, Cheese Quesadilla Grande (contains beef bacon) and Boneless wings. Each and every appetizer on that platter seduced my taste buds with its richness and oozing taste. But at the end i had to give it to the Quesadilla's as it had bacon and i am sucker for bacon. That doesn't  mean you can underestimate the boneless wings and mozzarella sticks. The wings were juicy and tender with the perfect amount of barbecue sauce and mozzarella sticks were crunchy from the outside and soft and gooey from the inside. This appetizer was SR 56 and was worth every penny. I rate this dish a 9/10. 







For drinks i ordered a Blue Hawaiian drink. When i looked at it in the menu i thought it would be sour considering its blue color, but to my surprise it was very refreshing and tropical. As they say never judge a book by its color. The hint of coconut was the  cherry on the cake. It was SR 23, a bit pricey to be honest. I rate this drink a 7/10.









Since we were getting late for work we only ordered appetizer and drinks, but it left us full and happy. I hope you enjoyed my review and found it helpful. If you have any recommendations and suggestions please leave it in the comments below. Please like my page on Instagram - jet.set.eat.  Watch this space for more exciting stuff. Until then stay hungry & happy.

Aisha xoxo