Monday, October 26, 2015

Raspberry Peach Clafouti

A clafouti is a tart made of fruit, baked in a sweet batter. To me, it is more like a pancake or even a crepe because the batter is so thin and puffs up so beautifully when baked. Clafouti sounds so fancy, but it is so easy to make. Layer some fruit, pour the batter, and bake it. I want everyone to try this recipe because I am sure you will love it as much as I do.

1 tsp butter (for buttering the dish)
2/3 cup whipping cream
1/3 cup milk
3 eggs
1/3 cup all purpose flour
1/4 cup granulated sugar
2 tbsp butter, melted
1 tsp vanilla
1/8 tsp salt
2 fresh peaches, peeled, pitted, and sliced
1 cup fresh raspberries

for garnish:
powdered sugar
shredded fresh basil

Preheat oven to 375 degrees F. Butter the bottom and sides of a 9-inch deep-dish pie plate with the 1 teaspoon butter; set aside. 

In a medium bowl combine whipping cream, milk, eggs, flour, granulated sugar, melted butter, vanilla, and salt. Beat with an electric mixer on low speed until smooth. (The batter will be thin.) Arrange peaches and raspberries in the prepared pie plate. Pour cream mixture over fruit.

Bake for 50 to 55 minutes or until puffed and lightly browned. Cool for 15 minutes. Sprinkle lightly with powdered sugar and garnish with basil. Serve warm.

Better Home and Gardens Magazine
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Wednesday, September 9, 2015

Coconut Carrot Soup

This soup is wonderful. It is warm and creamy, and has a delicious sweet coconut flavor. It was probably the simplest soup I have ever made and one that I will make again. 

1 tbsp cold-pressed coconut oil or olive oil
1 small onion, chopped
2 garlic cloves, chopped
1 tsp ground turmeric 
10 medium size carrots, peeled and sliced
5 tomatoes, chopped
water, enough to cover
salt & black pepper
1 can (14 oz) full fat coconut milk

Heat oil in a pot. Add onions, garlic and turmeric and sauté until soft and fragrant. Add carrots and tomatoes and cook for a minute or so, while stirring. Now add water, salt and pepper, cover and let simmer for 30 minutes or until the carrots are tender.

When the soup is ready, use an immersion (hand) blender to puree until smooth. Stir in the coconut milk, taste and adjust the flavors. Serve the soup in bowls with a swirl of Greek yogurt.

Source: adapted from Green Kitchen Stories
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Saturday, August 15, 2015


Eggs baked in a tomato-red pepper sauce spiced with cumin, paprika and cayenne and served with pita bread. This traditional Middle Eastern breakfast dish is super delicious and comes together rather quickly. It's perfect for brunch or those 'breakfast for dinner' nights. Thanks Adel for sharing the recipe and more importantly for preparing it on our beach trip. We enjoyed it very much.  

My little apprentice!

3 tablespoons extra-virgin olive oil
1 large onion, halved and thinly sliced
1 large red bell pepper, seeded and thinly sliced
3 garlic cloves, thinly sliced
1 teaspoon ground cumin
1 teaspoon sweet paprika
teaspoon cayenne, or to taste
1 (28-ounce) can whole plum tomatoes with juices, coarsely chopped
¾ teaspoon salt, more as needed
¼ teaspoon black pepper, more as needed
1 cup feta cheese, crumbled
6 large eggs
Chopped cilantro, for serving
Hot sauce, for serving

Heat oven to 375 degrees. 

Heat oil in a large skillet over medium-low heat. Add onion and bell pepper. Cook gently until very soft. Add garlic and cook until tender. Stir in cumin, paprika and cayenne, and cook 1 minute. Pour in tomatoes and season with 3/4 teaspoon salt and 1/4 teaspoon pepper; simmer until tomatoes have thickened, about 10 minutes. Stir in crumbled feta.

Gently crack eggs into skillet over tomatoes. Season with salt and pepper. Transfer skillet to oven and bake until eggs are just set, 7 to 10 minutes. Sprinkle with cilantro and serve with hot sauce.

Source: NYT Cooking
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Wednesday, July 15, 2015

Butter Cookies

As Ramadan is approaching its last few days, mom has been busy in the kitchen making yummy sweet treats for Eid celebration. 

I have to brag that these little bit size butter cookies are amazing. They are so soft and literally melt in your mouth. I eat one after the other after the other and still can't stop. 

Towards the end of the night, the little bit size cookies became sandwiches filled with jam and rolled in nuts. Thanks mom! Hope you always continue to make us these yummy treats. RECIPE COMING SOON!!!

Eid Mubarak to all that are Celebrating!

Source: daliasdelights original, mom's recipe
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