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.

Creme Brûlée

Creme Brulee

INGREDIENTS:

1 quart heavy cream
2 vanilla beans, split and scraped
1 cup sugar, divided
6 large egg yolks
1 container raspberries, optional

METHODS:

Preheat the oven to 325 degrees F.
Place the cream, vanilla bean and its pulp into a medium saucepan set over medium-high

 heat and bring to a boil. Remove from the heat, cover and allow to sit for 15 minutes. 

Remove the vanilla bean and reserve for another use.


In a medium bowl, whisk together 1/2 cup sugar and the egg yolks until well blended and it 

just starts to lighten in color. Add the cream a little at a time, stirring continually. Pour the 

liquid into 6 (7 to 8-ounce) ramekins. Place the ramekins into a large cake pan or roasting 

pan. Pour enough hot water into the pan to come halfway up the sides of the ramekins. 

Bake just until the creme brulee is set, but still trembling in the center, approximately 40 

45 minutes. Remove the ramekins from the roasting pan and refrigerate for at least 2 hours 

and up to 3 days.

Remove the creme brulee from the refrigerator for at least 30 minutes prior to browning 

the sugar on top. Divide the remaining 1/2 cup vanilla sugar equally among the 6 dishes 

and spread evenly on top. Using a torch, melt the sugar and form a crispy top. Allow the 

creme brulee to sit for at least 5 minutes before serving.

Enjoy

Molten Chocolate Cake

Molten Chocolate Cake.

Ingredients:

8 oz bitter-sweet chocolate (or which ever u prefer)

1 stick butter (8 tbsp)

3 eggs

1/2 cup granulated sugar

1/2 cup flour

1 tsp vanilla

butter to grease ramekins

Method:

Preheat oven to 400 F.

Generously butter four 6 oz ramekins. Place prepared moulds on a baking tray and set aside.

Melt butter and chocolate on a double boiler. In the bowl of an electric mixer, beat the eggs and sugar until pale, about 2 mins, then beat in the vanilla. Stir in the egg mixture into the chocolate and the add the flour, and mix well.

Divide the batter among the prepared ramekins and bake for 12 to 15 mins. The edges should be firm and set but the center will still look a little wet. Dust with castor sugar. Serve immediately with or without ice cream. Enjoy!!

Homemade Granola

Homemade Granola.

Ingredients:

175 grms oats

40 grms dry coconut flakes

20 grms wheat germ

60 grms pumpkin seeds

40 grms sunflower seeds

50 grms whole almonds

50 grms pecan nuts

1 tsp ground cinnamon

50 grms dried cranberries

Ingredients for syrup:

50 grms dark brown sugar

90 grms butter

180 ml honey

1/2 tsp vanilla extract

Method:

Preheat the oven and lightly grease a baking tray. 

Place all the ingredients on the baking tray (except the cranberries). Sprinkle with cinnamon and mix well.

Bake in oven for 10 to 15 mins until crispy and slightly golden.

Meanwhile make the syrup. Heat sugar butter and honey in the saucepan for 5 mins until well combined and slightly thickened. Remove from heat and add the vanilla extract.

Remove the toasted mixture from the oven and pour the syrup over it. Mix together making sure that all of the ingredients are well coated with the syrup.

Return the mixture to the oven and bake for further 10 mins until golden brown and crunchy.

Remove from the oven and leave to cool slightly before adding the cranberries.

Allow to cool completely before storing it a an air-tight jar.

Enjoy!!

*** You can add any nuts of ur choice or any dried berries or raisins of your choice.