I love dates... The fruit, of course! And, what I love more are easy to make cakes. As date season has come to a start, I've met up with Bishnu, chef spectaculaire, to get his signature date cake recipe. We sat at the kitchen table and started de-seeding the dried dates which he brought back with him from Dubai. Bishnu says: It's important to use dried dates in this recipe because fresh dates will yield mushy results. Removing the seeds......
For a while... I could never betray my soul mate! But, Muhammara; a red-hot Syrian concoction which in Arabic means 'reddened' is a necessary addition to any worthy mezze spread. If you like Mutable or Baba Ghanouj (Lebanese Eggplant Dip) and Hummus (Lebanese Chickpea Dip) then you will absolutely love this red-dusk temptation. A combination of charred red bell peppers, walnuts and oh...oh...oh pomegranate molasses, makes Muhammara a...
My first taste of a lettuce veloute, was in New York, a few weeks ago. I never thought mushy lettuce could blossom in a soup. It was velvety smooth and it felt strange that it tasted so well. And I suppose why not we use a lot of different greens we eat in salads to make soups too. So, as soon as I got home, I ventured into the kitchen in an effort to re-create something similar. With the weather finally nearing pleasant temperatures, I...
Tarator Author: Bethany Prep time: 10 mins Total time: 10 mins Serves: 4 One of my ultimate dressings or dips, this wonderfully versatile mixture is traditionally paired with falafel, baked fish, meatballs and many other dishes. If you have leftovers from this recipe, it will keep refrigerated, in a sealed container, for about 5-7 days. Ingredients 200ml/7fl oz/heaped 3/4 cup tahini 2 garlic cloves, crushed juice of 2 lemons 1 tbsp finely...
I know, I know... the name's not very appealing! But (no pun intended), I can guarantee that tasting a beer butt chicken for the first time will be one of those unforgettable culinary moments. I learned about Beer Butt Chicken (also called beer can chicken, chicken on the throne) in Houston, Texas where I lived for a short period of time. The name says it all; a can of beer up the chicken's cavity! It is not entirely known how the...
Mad About Chickpeas- Falafel Author: Bethany Prep time: 30 mins Cook time: 10 mins Total time: 40 mins Serves: 20-24 It’s commonly believed that falafel (known as taamiya in Egypt) originated millennia ago in Egypt, where they were prepared using a mixture of broad beans and chickpeas. I prefer to stick to the Lebanese version which uses chickpeas only, but don’t be tempted to the tinned variety, as they will fall apart. A versatile...
