Mmmmm! Do you smell that? That’s the sweet smell of cinnamon and tea. This recipe has been passed to me by my lovely brother who will stop everything he is doing just to have a bite of freshly baked cinnamon rolls. The best part is that I have never had to bake these myself. Eissa is a pro at it so I let him bake these heavenly treats while I sip my tea.
One of my favorite songs ever is “Black Velvet” by Alannah Myles and this recipe reminds me of it. For the duration of this post, I am going to assume she is singing, ” Red Velvet . . . if you pleaseeeee”.
You’ll find the same version of this recipe on all websites and books (even in Kitchen by Nigella Lawson). I have adjusted the ratio of the frosting to fit generously onto 12 cupcakes. Want to bake these lovely cakes? Here’s what you’ll need: Continue reading →
I did not know how to make daal before this. So when my brother (who does not currently reside in Pakistan) asked me for a recipe, I passed the call to Mommy and I asked him to document it. But I do know how to make wonderfully cooked rice, also courtesy of my Mommy. It is one of the first things I learned from her. Anyways, here’s a delicious Daal Chawal recipe in words of Chef Eissa! 😀
Daal Chawal is a Pakistani staple combination that can be found in any desi restaurant or household for lunch or dinner. Essentially, the dish is boiled white rice with one or a combination of lentils and is a great, simple idea for a meal especially if you fancy a vegetarian or vegan diet. AND it literally takes a few minutes to cook. Fun fact: the lentil plant is native to the subcontinent.
It’s been a while since I shared a recipe for a drink. I have plenty that involve mangoes and oranges but until it is mango season, this will do. Oreo shake is a comfort food/drink. You will forget all your troubles and get really fat, I promise. Here’s what you’ll need: Continue reading →
Sorry for screaming with that title but I am so excited that I can’t help it. Don’t let it fool you though – making croissants is a pain. So much waiting, so much anticipation and . . two sleepless nights. That’s right. It takes three days to make croissants or two, if you hurry. You could just be very Nigella and use store-bought filo pastry and make croissants but it is so satisfying when you make your own.
Alright, I know you all are busy people and can’t really put in hours trying to prepare a meal. Even though this is not a complete meal, it works great an appetizer to one or when unexpected guests show up. All you need to do is keep your freezer stocked with frozen shrimps and you’re all set because everything else is already found in every home. The recipe is so simple that anyone, I repeat, anyone can make them.
The amount of coffee and french toast that I have every winters is astounding; especially when there is a project deadline just around the corner. Whenever a friend or a family member demands for something delicious, I intuitively close all books and papers, forget all deadlines and head to the kitchen. Anything to get me away from the far-more-important-work to do. I know you know: there’s no fighting it. I believe that as long as you enjoy and do something productive with the time you intend to waste, it won’t really go to waste. So may be, just may be, procrastination can be good sometimes.
Anyways, one of my friends asked for a french toast recipe and I thought there won’t be a better opportunity to try this. This is for you, Masad.
I know what you’re thinking: Saudi Arabia is all that fancy? Damn right, it is. Have you seen the magnificent clock tower? I had the great pleasure of staying there during my last month’s holy vacation. Apart from the great view, I discovered some delicious desserts. I returned a very happy and healthy woman.
The first time I had home made lemon tart was when my friend, Scherry, brought some to class. I was fascinated for two reasons: first, the tart was baked to perfection, not a crack on it and second, it started my love for this delicate desert for I never really knew lemon and eggs could taste so well together. Since then I have tried making this desert far too many times and failed miserably. Sometimes the lemon curd would leak from the bottom or it would crack in the middle and go hard or I’d end up adding too much lemon.
Then, one day, skimming through the recipes at joyofbaking.com, I saw the picture of a beautifully baked lemon tart and I thought of that day in class. I was tempted: I printed a copy and got to work. PERFECTION! The cream cheese works like magic in the recipe. I felt really proud when I was done with this.