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Instant Pot

Instant Pot Oatmeal

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Featured Recipes

Philly Cheesesteak Sliders

Chicken fatteh

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Mulukhiyah

Lazy Cake

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everylittlecrumb

Gluten free orange almond cake, made by boiling wh

Gluten free orange almond cake, made by boiling whole oranges and blending them all up, skin and all, and mixing with almond flour, baking powder, sugar and eggs. Those are the only ingredients you need so this is a fat free, dairy free, gluten free cake with plenty of flavor and that’s suuuuper moist. Really delicious change of pace, thank you @breadaheadbakery for the recipe!

INGREDIENTS

2 large oranges, zested
1 tbsp baking powder 15g
300 g almond flour
1 1/3 cup caster sugar 280 g
6 eggs, room temperature
handful flaked almonds, optional
For marmalade glaze (optional):
2 heaped tbsp marmalade of choice (I used orange) 80 g
2 tbsp water 30g

INSTRUCTIONS

Place the zested oranges (without their zest) in a large saucepan and cover with water until submerged. Place on medium heat and boil for 2-2.5 hours or until oranges are very tender when poked.
Cool slightly and cut each orange in half so you can remove the pips. Blend the oranges until they turn into a pulp (you could also use the large side of a box grater to do this). Fold in the orange zest, and set aside.
In a separate bowl, whisk the baking powder thoroughly with the almond flour. Set aside.
In the bowl of a mixer, add the caster sugar and eggs and whisk on medium speed for 2-3 minutes until light and foamy.
Add the orange mixture to the egg and sugar mixture and fold gently to combine. Add the almond flour mix to this, and fold to combine.
Pour into a prepared 9×13 baking pan. Sprinkle with flaked almonds if using, and bake for 30-35 minutes or until a toothpick comes out clean. Cool completely.
For the glaze:
In a sauté pan over medium heat, add the marmalade and the water. Stir until marmalade has melted and let it simmer for a minute or so. That's the glaze! Brush glaze onto cooled cake.
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Cheesy and delicious, these easy Philly cheesestea

Cheesy and delicious, these easy Philly cheesesteaks will fulfill any sandwich craving you have. It’s so simple to make the filling, and you can pile it on any bread of your choice. I used potato buns here and they were delicious and fluffy, but this would make for a great traditional sub. The key is slicing the meat very thinly- almost shaving it, and it’s easiest to do this when you freeze your steak for about 30-40 min. The best meat to use is rib-eye but you can substitute flank or sirloin. Posting recipe here, but you can find more detail at https://everylittlecrumb.com/philly-cheesesteak-sliders/ linked in bio!

INGREDIENTS

1 tbsp butter
1 tbsp oil
1.5 lb ribeye or sirloin or other cut of beef, sliced thinly see post for tips
1 large yellow onion, sliced
2 green bell peppers, sliced
2 tsp Worcestershire sauce
2 tsp soy sauce
6 slices provolone cheese
pinch salt and pepper, to taste
For the buns:
2 tbsp butter, softened
1-2 crushed garlic cloves
6-8 buns of choice, slider sized or normal

INSTRUCTIONS

Heat a large skillet over medium high heat, and add the butter and oil. Once the butter melts, add the steak and cook until brown and fully cooked through, preferably with some crispy dark brown bits. Once meat cooks, drain the fat, and season with soy sauce and Worcestershire as well as salt and pepper.
Remove steak to a plate, and in the same pan that the steak was cooked in, drizzle a little more oil in if needed and add the sliced onions. Cook for a few minutes until onions start to caramelize, then add the green bell peppers and cook for a couple minutes further. I like my bell peppers to still have some crunch to them.
Add the steak back in and stir to combine, then add the slices of provolone cheese and stir until melted.
Spread the buns with the softened garlic butter and toast in a skillet or a griddle until golden brown, then pile high with the Philly cheesesteak. You can add some mayo to the sandwiches if you like, as well as any other condiments.

I must admit, it was a lot of fun getting a little

I must admit, it was a lot of fun getting a little dressed up and going for a girls night out at new hotspot in Khobar, Japanese fusion restaurant @takara.saudi . It’s the sort of vibe you get from higher end sushi places outside of Khobar that I haven’t yet encountered in the Eastern province. The food in my option was really good. An elaborate crispy salad, tuna tacos, udon noodles and of course an assortment of maki. The maki we got was the more elaborate fusion style with lots of crunchy bits and mayo type sauces, but it did hit the spot. I did also try their simple spicy salmon which is more my vibe- raw salmon and minimal other ingredients detracting from the fish. You have to book in advance, the prices are sky high (a 55 riyal mojito got me many incredulous messages in my inbox 😂) but if you want a night out, are craving sushi and willing to pay , try @takara.saudi out!
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Banana nut pancakes- one of the most enjoyable bre

Banana nut pancakes- one of the most enjoyable breakfasts I’ve had in a while. The best part is you just add a couple of ingredients to ready pancake mix to get completely elevated pancakes. They are pure comfort with mashed bananas and a sprinkle of cinnamon folded in to the pancake batter, and topped with chocolate chips, toasted pecans and sliced bananas- lots of syrup of course! I used @tamimimarkets Signature buttermilk pancake mix and pancake syrup. Swipe to see what those look like.
Delicious- kids and I were fighting over these!

Ingredients:
-2 cups pancake mix
-1 1/3 cups water
-2 small bananas, mashed
-1 tbsp soft brown sugar
- 1 tsp cinnamon

Syrup for topping as well as sliced bananas, chocolate chips and toasted pecan nuts ( Toast nuts by placing them in a 180C oven for 7 minutes

1. Prepare the pancakes by whisking together the dry pancake mix, water, mashed bananas, brown sugar, and cinnamon until just combined. Batter will be thick, and may have a few lumps, that's ok!

2. Heat a little butter in a griddle or skillet over medium heat. Once hot, pour in 1/4 cup of pancake batter at a time and cook for 1-2 minutes or until bubbles form and edges are set. Flip and cook for another 1-2 minutes until golden brown.

3.Serve with pancake syrup, sliced bananas, pecans and chocolate chips if desired.
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This chicken fatteh is an easy stunning dish. When

This chicken fatteh is an easy stunning dish. When I make mulukhiya (recipe on website) I put aside some of the chicken and broth so I can make this next. Imagine shredded chicken soaked in broth that you pour over rice, top with an easy garlic yogurt sauce and crispy baked pita squares. Don’t forget the toasted nuts and parsley and you have a delicious dish packed with flavor. This is barely adapted from Ya Balady , one of my favorite cookbooks, available @zadk_saudi . I hate soggy bread so I always like putting that on top, but traditionally the bread goes on the bottom!

INGREDIENTS:

1 rotisserie chicken, skin and bones removed and shredded, or 1 whole chicken cut into pieces boiled (instructions below)
2 cups chicken broth (from the boiled chicken, or store-bought chicken stock or 1 chicken bouillon cube dissolved in water)
1-2 tsp olive oil
2 loaves pita bread, cut into cubes
3 cups yogurt
2-3 garlic cloves, crushed
1 tsp salt
squeeze lemon juice
1 cup cooked rice
For garnish:
dried mint and paprika
1/4 cup pine nuts or almond slivers, toasted
3 tbsp chopped parsley

Prepare the chicken by either shredding ready cooked chicken, or boiling raw chicken pieces in a large pot of water until cooked, then shredding (with aromatics like a cinnamon stick, a couple bay leaves, whole cloves, cardamom pods and I like to add an onion sliced into wedges). Warm the chicken broth in a small saucepan, and add the cooked shredded chicken to the broth, and keep it on low heat until serving so the chicken warms through.
Meanwhile, toast the pita bread in the oven by placing in a single layer on a parchment lined baking sheet, and drizzling well with olive oil and tossing to combine. Bake at 350 F for 8-10 minutes or until crispy and golden brown, and set aside.
Mix together the yogurt with the crushed garlic, salt, and lemon juice. Stir well to combine.
Assemble by placing the rice in the base of a deep serving dish. Pour the chicken broth over the top, and scatter the shredded chicken evenly. Dollop the garlic yogurt on top and smooth out, then top with the crispy pita bread. Garnish with dried mint, paprika, and generously with chopped parsley and toasted nuts.

There’s a place in downtown Khobar called simply

There’s a place in downtown Khobar called simply “donuts” that offers only donuts. Great example of a restaurant specializing in one thing and just doing it really, really well. They open at 6:30AM if I’m not mistaken and I headed there early this morning, remembering to grab some cash on my way out, knowing that they probably didn’t have electronic payment and figured that 50 riyal would be more than enough. All six donuts were only 8 riyal! Truly old school, fluffy and delicious, not too sweet perfect donuts to start the weekend with. So yum. Happy Friday all!
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#damnthatsdelish #foodfluffer #foodtographyschool #feedfeed #tastingtable #forthemaking #foodblogger #foodblogfeed #buzzfeast #foodie #f52grams #food #bakersofinstagram #TOHfoodie #foodphotography #canonphotos #instayummy #kitchn #huffposttaste #beautifulcuisines #foodinspo #inmykitchen #donuts #shareyourtable #foodblogger #foodstagram #foodoftheday #friday

Cookies on the mind, cookie dough in the fridge, t

Cookies on the mind, cookie dough in the fridge, the freezer and in my tummy lol. I am ready for you @zadk_saudi cookie masterclass! Thank you all for your support and can’t wait to see everyone who signed up. I’ll try to do some behind the scenes so stay tuned to my stories this evening and have a great Thursday 🍪 ❤️
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Oatmeal might sound boring, but a reallllllly good

Oatmeal might sound boring, but a reallllllly good bowl is nothing short of delicious comfort. I tried using my instant pot to make oatmeal and I loved the result! So creamy and thick, and the oatmeal was fluffy and not chewy at all. I also discovered a game changing topping- so whether you make this on the stovetop (check my highlight for perfect porridge) or with your instant pot, try adding a dollop of fresh cream (قشطة ). It’s so good!! It gives such a rich texture and taste to the bowl, especially paired with fresh berries. You know that I like my sweet breakfasts, so I drizzle this pretty generously with honey and add a little sprinkle of brown sugar and cinnamon to finish things off. Boring oatmeal no more!

Ingredients:
1 cup old fashioned or rolled oats
1 cup milk of choice (regular or nut milk)
1 cup water
Pinch of salt
Toppings of choice

Method:
- Place all ingredients in instant pot and close firmly. Make sure the valve is set to the sealing position.
- Manually choose your settings of high pressure and three minutes.
- Once cook time is over, naturally release for 15-20 minutes then switch the valve to vent and release any remaining steam.
- Open, scoop into a bowl (makes one big or two regular bowls) add a splash of milk if desired and top with desired toppings. Enjoy immediately.
*You can double the ingredients for meal prep, cook time remains the same. Leftover oatmeal can be stored for 3-5 days in the fridge. Reheat with an extra splash of milk on the stovetop or in the microwave.
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