It takes a slightly fresh weather and comfort food cravings to come up with the idea of cooking a nice chicken curry. The dish is full of flavors and leaves you completely satisfied with your meal. I always thought these kinds of dishes needed a basic recipe that the cook could play around with. The choice of spices, vegetables, proteins, and the level of spiciness are completely subjective. So here is a recipe you can use as a base and then manipulate according to your preferences.
Back in August, we decided with my sister to spend a long weekend in Prague. We’d never seen the city and its always been on my list, so off we went! In the weeks leading to our trip, we infinitely pinned things to do and places to see in one of Europes most magical cities. One pin led me to a food tour. I’d always wanted to see cities through the eyes of locals and discover how they spend their time, their weekends and holidays. After a bit of research, I found a tour called Prague Food Tour. From their website, we saw that it was something simple, fun and truly local. The guides were Leona and Georges and we were set for a few hours around local places.
The new kid in town. Bistr’eau. This place holds a very special place to my heart as it is my husband’s hard earned success. If you’ve been following us for a while, you know my husband Jean (initially an electrical engineer and financial consultant) is a food lover and amateur Chef. His dream for the past few years was to have that restaurant where he would go crazy and work on his passion. This summer, he found it.
Blood orange season is my favorite. There’s nothing quite nice as a fresh red-colored juice to go with the cold weatherweather.
This February, I was spoiled rotten by everyone. One of the perks of just having a baby is people pampering you all the time. Naturally, my favorite citrus fruit was everywhere – in a bowl on the kitchen counter, in the fridge, and *surprise*, in a cake we made using Jamie Oliver’s recipe on this link.
When in the mood for something sweet, I can’t even allow myself to think about having something else than 10 g of dark chocolate or a fruit. See, I’ve become accustomed to a generally healthy lifestyle. Milk chocolate bars and potato chips have been out of my vocabulary for years now – except for my pregnancy cravings which I have, thank God, grown out of. But sometimes, a fruit or a tiny piece of dark chocolate just don’t cut it. That’s when a homemade dry cake comes to mind.
I don’t know if some of you can relate, but some dishes get me confused as to how I will be serving them and how I prefer to eat them. With or without cheese on top? Do I melt the cheese before or put it on top as a final touch and enjoy a stronger taste? Do I mix the caramelized onions in or do I just let them add a crispy taste with each bite? So confusing, don’t you think?
Due to popular demand, I am writing the recipe of a delicious Christmas Tree cake I made for Elle et Vire’s Bake a Smile Christmas campaign. Baking usually makes me happy and peaceful. This time, it was twice the satisfaction because this cake was meant for people in need. Elle et Vire teamed up with Order of Malta Lebanon to help spread the Christmas spirit by baking as many cakes and cookies to offer and make people happy during this festive season.
Fall is definitely the season to start cooking again. After a long and hot summer, with only a little bit of time to spend in the kitchen and hot temperatures that only make you want to make lemonade, being back in the kitchen is pure bliss. So I’ve been baking again! Coming back home to the sweet smell of baked goods is pure happiness and a nice breakfast is guaranteed.
Lately, the country’s agricultural economy has been suffering. We’ve been cultivating amazing produce when it comes to fruits and vegetables and farmers are now capable of exporting their goods and therefore make our economy better. What I understood is that things are apparently not working properly to encourage and allow those farmers to export their goods and expand, or even sell locally due to all imported goods we get. I don’t know the story very well, but I know we – the Lebanese people – have been encouraging the production of our apples for over a month now. Every Lebanese person I know has cartons and cartons of apples at home. Apple pies, apple cakes and apple crumbles are THE go-to desserts this fall.