Zucchini Yogurt Salad 

I am not a big fan of raw zucchini but I totally understand the benefits of eating raw vegetables. Zuchini is so good for you as it is an amazing source of magnesium, fibre, folate as well as vitamin C. Therefore, I decided to give my cucumber yogurt salad a twist by adding zucchini instead of cucumber and this salad was just as good (Yum!). All I did was add shredded zucchini instead of chopped cucumber and I kept all ingredients the same. For exact measurements and detailed instructions, continue reading below.  

  

 Ingredients:

  • 2 large zucchinis
  • 1 cup yogurt 
  • 2 garlic gloves
  • 1/2 tsp salt or to taste 
  • Parsley for garnish

Directions: 

  • In a medium bowl, shred your zucchini 
  • In a spectate bowl, add your yogurt along with mashed garlic and salt
  • Mix your yogurt until you get a creamy consistency.
  • Add your yogurt mixture to your shredded zucchini bowl.
  • Mix until all ingredients are combined
  • Garnish with chopped parsley

Enjoy!

Shahad xo

M A K H L A M A

Are you wondering what to make with your ground meat? Wonder no more. Makhlama is a middle eastern mixture of eggs, meat, tomatoes and spices. This recipe is very healthy and can be enjoyed for breakfast or for light dinner.
  

It is a traditional middle eastern dish that has been around for quite sometime, referred to as omelette in Western culture.  Garnished with parsley and enjoyed with warm khobz (middle eastern bread), this dish is mouth watering.

 Ingredients:

  • 300 grams medium ground lamb meat (about 2 cups and a half) 
  • 1 large onion chopped
  • 2 garlic gloves chopped
  • 1 Tbsp canola oil
  • 1 large tomato chopped 
  • 2 Tbsp tomato paste
  • 4 large eggs
  • Salt and pepper to taste 
  • Parsley for garnish

Directions: 

  • In a medium skillet, add your cooking oil along with your chopped onions and garlic. Sauté on medium heat until your onions become slightly golden in colour
  • Add your ground lamb meat and cook for a couple of minutes. Then, add salt and pepper and sauté for 5 more minutes 
  • Once the meat is done cooking, add your chopped tomatoes and tomatoes paste and mix well. Simmer for a couple of minutes and give the mixture a taste. Adjust to your own likings.
  • Crack open your eggs on top of the mixture and cover the skillet and cook for about 10 minutes on low heat. 
  • When done, garnish with parsley and serve your Makhlama with a warm middle eastern bread khobz or any bread of your choice and enjoy! 

Alef ‘afya (Bon appetite)
Shahad xo

Lazy Biscuit Cake 

Oh-so-tempting! A sweet and crunchy treat that you won’t stop eating. It combines the richness of cocoa with the crunchiness of biscuit to give you an amazingly flavoured cake. 

  
I don’t know about you but when it comes to drinking tea, my husband and I love to enjoy a little dessert on the side. It is like our tradition. I thought I would share this recipe with you since you can easily find the ingredients in your household. 

  
It is also perfect to take as gift to your friends house. I usually place them in a nice plate and wrap them up with a cute ribbon on top. You know that everyone loves a little treat. So go grab your ingredients and let’s get started! 

 
Here is what you will need for this recipe! 

Ingredients:

  • 1 pack Mary biscuit 
  • 6 Tbsp sugar
  • 1/3 cup unsalted butter 
  • 4 tsp vanilla 
  • 4 Tbsp Cocoa powder  
  • 1 egg

Process: 

  • Whisk the egg in a bowl and add the vanilla to it. 
  • In another bowl, whisk your butter along with sugar and cocoa powder
  • Add your whisked eggs to the cocoa mixture and continue mixing.
  • Break your biscuit into small pieces and add your cocoa mixture to it. 
  • Mix well until all ingredients are all combined.
  • Add you mixture to a parchment paper or a clear plastic bag and make it in the shape of cylinder.
  •  Place your mixture in the freezer over night.
  • Cut into small square pieces 

Enjoy,

Shahad xo

Baba Ghanoush 

Happy Long Weekend everyone. I know that a lot of you have been BBQing and I thought I would share this amazing and BBQ friendly recipe with you all. Baba Ghanoush is a stable appetizer in Mediterranean cuisine. It is versatile and can be enjoyed with a variety of main dishes but mostly with BBQ.   

 

So here is how to make it,

Ingredients:

1 large eggplant 

3 garlic gloves

1/4 cup tahini sauce ( use more for thickening)

1/4 cup yogurt

1 tablespoon lemon juice or to taste

1/2 tsp salt or to taste 

1 tablespoon Olive oil 

Parsley for garnish 

Paprika for garnish

Process: 

Preheat your oven to 400 degrees C and with a fork or a knife, prick your eggplant on all sides and wrap it with a foil. Place your eggplant on a baking sheet and grill for about 55-60 mins. When done, let it cool down for about 15 mins and then start peeling off the grilled eggplant skin. Place the eggplant in a food processing machine. Add the rest of your ingredients. Process until all ingredients are well combined but DON’T over-process as you don’t want a very runny consistency and if you get a runny consistency use tahini sauce to thicken your mixture. Garnish your Baba Ghanoush with chopped parsley, paprika and olive oil.

Enjoy! 
Shahad xo

Cucumber, Yogurt Salad  

 If you are like me who can easily get bored from eating plain yogurt, then you are in the right place! This recipe is so easy and requires only a couple of ingredients. You can eat it by itself or you can devour it as a side with many other main dishes. All you need for this recipe is some cucumber, yogurt, garlic and thyme. For precise measurements, continue reading below. 

Ingredients:
2 cups chopped cucumber 
1 cup yogurt 
3 garlic gloves 
1/2 teaspoon salt 
1/2 tablespoon thyme
1 tablespoon olive oil for garnish 
Process:
In a medium bowl combine yogurt, mashed garlic, thyme and salt Mix until you get a creamy consistency. Add this mixture to a bowl containing chopped cucumber. Mix your ingredients together and drizzle your olive oil on top and voila 🙂 
Let me know if you would recreate this recipe and if so, what would you change about it. Enjoy!
Shahad xo

Red Velvet Cupcakes 

  
Hi everyone, 

Today was my husband’s birthday and what better way to celebrate than to make his favourite food which includes Red Velvet Cupcakes. This was a success (YAY!!!) My husband loved it for his birthday and so will you:) 

Inspiration was from joyofbaking website. I love her recipes but I changed a couple of things around and used a ready made cream cheese frosting. Check out Stephanie’s website at http://www.joyofbaking.com for more info. 
Recipe includes:
1 1/4 cups sifted cake flour (I used all purpose flour instead) 
1/4 teaspoon baking powder 
1/4 teaspoon salt
1 Tablespoon cocoa powder 
1/4 cup unsalted butter at room temp
3/4 cups granulated white sugar 
1 large egg
1/2 teaspoon pure vanilla extract 
1/2 cup buttermilk ( I used regular milk)
1 tablespoon liquid red food colouring 
1/2 teaspoon white distilled vinegar 
1/2 teaspoon baking soda 
Cream cheese frosting: 
I used a ready made frosting that I got from Walmart. It’s called Betty Crocker Whipped Cream Cheese. 
Process:
First, heat your oven to 350 degrees C. Add your butter first to your mixture and allow it to mix for a minute or so. Then add your granulated white sugar as well as your egg and pure vanilla extract. Next add half of your dry ingredients and half of your red coloured milk. Mix for a couple of minutes until all ingredients are well combined. Continue adding the rest of your dry and wet ingredients and mix. In a separate bowl mix baking soda and vinegar and add it to your mixture. Pour your mixture in a cupcake tray lined with cupcake paper. Bake for about 18-23 minutes and you are done!!
Bon appetite!!
Shahad xo

Eggplant, Feta Cheese Quinoa Salad

Photo 2014-05-10, 4 47 40 PM

Ingredients:

  • 1 large Eggplant
  • 1 large Cucumber
  • 1 medium sized Tomato
  • 1 large pepper
  • Parsley
  • Thyme
  • Feta cheese
  • ½ cup Cooked Quinoa
  • Juice of 1 lemon
  • 1 tablespoon Olive oil
  • Salt and pepper to taste

Directions:

Preheat oven to 400 degrees F and place your thinly sliced eggplant on baking sheet. Drizzle with olive oil and then bake for about 25-30 minutes or until golden brown

Cook quiona as directed on the package. Then add your veggies and lemon olive oil dressing. Mix well and let your salad sit for about 15 minutes before serving (this is the secret since you want all ingredients to be very well combined and your eggplant to soak the dressing). Bon appetite 🙂

With love,

Shahad xo