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everylittlecrumb

Some of the blueberry compote I made for the super

Some of the blueberry compote I made for the superb cheesecake bars (check yesterdays post!) made its way on to my porridge, and it made for one delightful breakfast. I never knew how to make proper porridge, and was never interested until I tried it in London’s @pret and fell in love with how creamy, thick and rich it was. I tried a few recipes, and @jamieoliver was the one to guide me right.
Porridge for one:
1/2 cup rolled or old fashioned oats
1.5 cups water
Pinch salt
Method:
Combine all ingredients in a medium saucepan on medium heat and bring to a simmer. Simmer for 10-15 minutes, breaking apart by mushing slightly with a wooden spoon, and stirring occasionally. Once they reach the desired thickness they are ready! I sometimes make a larger batch for meal prep.
Blueberry compote (recipe from @tylerflorence )
1 cup fresh or frozen blueberries
1/2 lemon, juiced and zested
1 tbsp sugar
Method:
Add all ingredients to a small saucepan on medium heat, and let simmer for 5-7 minutes until sauce thickens and blueberries begin to fall apart.
Enjoy your porridge warm- I added a sprinkle of brown sugar, some honey, a pinch of cinnamon, and walnuts along with the compote.
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One of the recipes that I tell you YOU HAVE TO MAK

One of the recipes that I tell you YOU HAVE TO MAKE. You really have to make these ultra creamy, easy, delicious cheesecake bars. I use the same base cheesecake as I do in the lotus cheesecake recipe on my website, but I swapped labneh for sour cream because that’s what I had in the fridge. AMAZING. They are even easier than making a traditional round cheesecake, starting with the fact that you don’t need a springform pan (which I don’t have in Saudi), and you don’t have to worry about the cheesecake cracking- no water bath or any of that business. This is basically a 9 inch cheesecake recipe cut in half, so if you do prefer the traditional round cheesecake you can double the recipe and bake it in a springform pan.
I also made the simplest blueberry compote that is fragrant with lemon zest, sweet and tart and absolutely beautiful on these. Thank you @tylerflorence for the compote recipe!
Ingredients:
Cheesecake-
Crust:
-120g digestive biscuits, crushed (1 cup crumbs)
-67 g butter, melted (1/4 cup and 1/2 tbsp)
-Pinch cinnamon (1/4tsp)
Cheesecake:
-450 g Philadelphia cream cheese, softened (2 cups)
-3/4 cup sugar (150g)
- 6 tbsp milk, room temp
- 2 eggs, room temp
-1/2 cup labneh (120g), room temp
- 1.5 tsp vanilla extract
Blueberry compote:
- 1 cup blueberries
- 1/2 lemon, zest and juice
- 1 tbsp sugar
To make the cheesecake:

For the crust:
- Heat oven to 180C (350F). Combine crushed biscuits, melted butter, and cinnamon with a fork until crumbs are moistened evenly. Press along the bottom of a lightly greased and parchment paper lined 8 inch square pan.
- Bake crust for 8 minutes and set aside. Reduce heat to 165C (325F)
-Using a mixer, combine the cream cheese with the sugar in a large bowl and mix on medium speed until well combined and fluffy. Blend in the milk, then add the eggs one at a time, mixing briefly after each addition.
Mix in labneh, vanilla and flour until smooth.
-Pour filling onto crust and bake 38-40 min until edges are set and center jiggles slightly. Cool room temp for 30 min, then 4 hours or overnight in fridge.
To make compote, combine all ingredients in saucepan and simmer 5-7 minutes over medium heat. Cool slightly before topping.

Just posted a recipe round up with my favorite who

Just posted a recipe round up with my favorite whole wheat pasta recipes, like this macarona billaban, one of my favorite dishes in the world. You’ll never find regular white pasta in my pantry- whole wheat works so well as a healthier swap that doesn’t detract from the taste at all. We are so used to it! Find the recipe for this comfort food (pasta in a garlicky cold yogurt sauce), and some more great pasta dishes linked in my bio or at https://everylittlecrumb.com/recipes-with-whole-wheat-pasta/
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Wishing you a Saturday with good coffee and lots o

Wishing you a Saturday with good coffee and lots of flaky pastries (like this gorgeous spread from @bakerandspicebah ). The chocolate chip cookie and almond croissant were delicious! Miss you Bahrain❤️
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Why not welcome the weekend with some homemade cre

Why not welcome the weekend with some homemade crepes- one of those recipes that seem really hard but is actually so simple to throw together. I filled mine with Nutella, but these would be amazing with a squeeze of lemon juice and some sugar, jam, maple syrup, berries you name it. Recipe from the amazing @altonbrown !

Ingredients:
2 eggs
3/4 cup milk
1/2 cup water
3 tbsp melted butter (45g)
1 cup flour (125g)
2 1/2 tbsp sugar
1 tsp vanilla
Method:
1. Place all ingredients in a blender and pulse for 10 seconds to combine. Place in fridge for at least 1 hour and up to 48.
2. Heat a non stick pan on medium heat and add a little butter to coat it. Pour a thin layer of batter (around 1/8 cup) and swirl so that it evenly costs bottom of pan.
3. Cook until edges of crepe start to crisp up and dry out (around 30 seconds) then flip and cook for another 15 seconds or so. Remove to a plate and continue with rest of batter.
4. Serve with whatever you want. Nutella is the obvious choice for me, but jam, berries and sugar, cream, syrup all good!
If you have extras, they’ll last tightly covered for a couple days in fridge or up to two months in freezer.
Step by step in highlights!
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Easy, perfect peanut butter cookies. Recipe from @

Easy, perfect peanut butter cookies. Recipe from @gimmesomeoven , just halved the original recipe and added a little more peanut butter after reading the recipe reviews. Absolutely delicious!
Ingredients:
1 1/3 cup flour (167g)
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp cornstarch
1/2 tsp salt
1/2 cup butter, softened ( 1 stick, 113g)
1/2 cup white sugar (100g)
1/2 cup light brown sugar (100g)
1/2 cup and 2 tbsp creamy peanut butter
1 tsp vanilla
1 egg, room temp
Method:
- Whisk together flour, baking powder, baking soda, cornstarch and salt and set aside.
- With an electric mixer, cream together butter and both sugars for 3 minutes on medium speed or until light and fluffy.
- Mix in peanut butter until smooth, then add the vanilla and egg and mix. Turn speed to low and add dry ingredients, mixing until just combined.
-Heat the oven to 180C (350F), and put the dough in the fridge to chill until oven comes to temperature.
- Roll our large 1.5tbsp balls of cookie dough (45g each), optionally rolling these balls in some white sugar. Place in parchment lined baking sheet, 2 inches apart. Press a cross cross pattern with a fork to flatten the dough balls.
- Bake for 10-12 minutes until set and edges are golden brown.
Enjoy, with a glass of milk of course!
Step by step in story and highlights
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Had a photography shoot @vanilleksa yesterday, and

Had a photography shoot @vanilleksa yesterday, and I just have to acknowledge how fun it was to be in a restaurant, with a friend, socializing (from a distance) and taking photos of delectable dish after dish. One of the best parts of @vanilleksa is the smell of baked goods you are hit with when you walk through the door. It’s such an inviting space. To many more restaurant shoots very soon inshallah!
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I’m very excited to be doing a live session with

I’m very excited to be doing a live session with @abdulla_kitchen tomorrow! Mark your calendars, Wednesday 7:30PM. We will be making a classic comfort- grilled cheese sandwiches, and each doing our own take. I’m making spinach artichoke grilled cheese. Think the classic restaurant appetizer turned into a sandwich which makes it approximately a million times better. Cheesy, indulgent and DELICIOUS!
All you need is frozen spinach, canned or jarred artichoke, shredded mozzarella, grated Parmesan, some cream cheese (I used @kiriarabia squares), butter and bread. Optional seasonings are garlic powder, red chili flakes, black pepper. Follow along tomorrow for the steps- and I’m excited to see what Abdulla is doing!
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