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everylittlecrumb

Felt really good to wake up and eat eggs for break

Felt really good to wake up and eat eggs for breakfast today! Fried eggs with a little sumac, cucumbers and tomatoes drizzled with olive oil and dried mint and golden crispy halloumi strips. I ate the last two maamoul bars with some coffee too and am already looking forward to making a new batch- maybe with walnut this time! What did everyone eat for breakfast?
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What a way to start Eid morning. Totally nailed ba

What a way to start Eid morning. Totally nailed balaleet!!! Something I’ve always loved eating but never knew how to make. Much easier than I expected and so full of flavor. I googled a million recipes then came up with my own take that I think came out pretty perfect if I do say so myself. Hope you’ll give it a try!
Ingredients:
For balaleet:
2 tbsp vegetable oil
2 cups vermicelli nests (420g)
1/2 cup sugar
1/2 tsp turmeric
2 tsp cardamom powder
Pinch of black pepper
1/2 tsp saffron placed in 1/4 cup rosewater
For the eggs:
4 eggs
Pinch saffron
Pinch cardamom
Salt and pepper to taste
Method:
- Heat the 2 tbsp oil over medium high heat and once hot add half the vermicelli nests. Toast on both sides until golden brown, then add the remaining vermicelli. Pour boiling water on top to cover, and boil for 4-5 minutes or according to package directions until cooked al dente.
- Drain the vermicelli over a colander, wipe the same pan with a paper tower until dry, then add the tbsp of butter and oil. Once hot and bubbling, return the vermicelli noodles, add the sugar, turmeric, cardamom, and rosewater saffron mix. Reduce heat to medium, and stir for a few minutes until sugar is dissolved and noodles have dried out a little.
- Whisk together egg and spices, then make an omelette (or scrambled eggs whatever you prefer). Season with extra salt and pepper and top noodles with the egg. Serve immediately! Step by step in story and highlights.
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Last day of Ramadan! How’s everyone feeling abou

Last day of Ramadan! How’s everyone feeling about that? Would love to know!
One of the most popular recipes this Ramadan has been these cinnamon rolls. Ilhamdillah, they’ve gotten rave reviews and I’m so happy you love them as much as I do. Truly a special breakfast or dessert. To make them even more indulgent, I tried a version with lotus. Wow. When used with a light hand, lotus is perfection in these! The cinnamon flavor of the spread perfectly complements the filling. Just warm a little lotus spread in the microwave and drizzle over the cream cheese frosted rolls, and crush some lotus biscuits and sprinkle on top. Game changer! Perfect for Eid breakfast perhaps?
Recipe for the cinnamon rolls can be found linked in bio, at https://everylittlecrumb.com/brown-butter-cinnamon-rolls/ , and all the steps are in the highlights!
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Now I officially feel like Eid is near. Made my fi

Now I officially feel like Eid is near. Made my first ever maamoul, and it was sooo easy using a recipe from @taniabakes . It’s for maamoul mad, which is basically maamoul that’s assembled in a pan instead of in those beautiful but finicky moulds. Has the same delicious crumbly dough and spiced date filing-this will make your house smell beautiful!
Ingredients:
Filling:
600g date paste (2 packed cups)
1 tsp rose water
1 tsp orange blossom water
½ tsp ground mahleb (can be made without if you can’t find it)
1/4 tsp cinnamon
Pinch nutmeg
2 tbsp ghee (50g) (samneh), room temp
Dough:
2 cups coarse semolina flour(340g)
1 cup (160g) fine semolina flour
2 Tbsp (30g) granulated sugar
½ tsp instant dry yeast
½ tsp ground mahleb
1 cup (210g) ghee, room temperature
2 Tbsp rose water
2 Tbsp orange blossom water

Instructions:

For the filling:
- Mix together all filling ingredients with your hands, kneading until fully combined. Cover with plastic wrap and set aside.
Make the dough:
-In a large bowl mix the coarse semolina and fine semolina, sugar, yeast, and ground mahleb. Add the clarified butter and rub the mixture together with the palm of your hands until mixture is fully combined.
-Cover in plastic wrap and let it sit on the kitchen counter overnight or at least 2 hours. -After resting the dough, add the rose and orange blossom water, mix and cover with plastic wrap for another hour. -Once dough is ready, heat the oven to 180C (350F). Grease a 9x13 pan with a little ghee. - If dough is too crumbly add 1-2 tbsp of water and mix. Divide dough into two, and roll out the first half to 9x13 inches to cover the bottom of the pan. Transfer the dough to pan and press into place. -Roll out the date filling into the same size, and place it on top of the dough in the pan. Roll out the second half of the dough, and place on top of the dates. - Using a sharp knife, cut diagonal slices 1.5inches apart, cutting all the way to the bottom of the pan. Cut the opposite side to make diamonds . - Bake 30 min or until top is light golden and edges are golden brown. Cool completely, even overnight before removing from pan. Dust with icing sugar before serving!

🥳Competition!! Because we all know how excited

🥳Competition!! Because we all know how excited we are going to be to have daytime coffee again, I’ve once again partnered with @roastbahrain for a TWO WINNER giveaway.
1. Grand prize winner will get a coffee tank (worth 20BD), plus a full San Sebastian cheesecake (it’s famous here for a good reason)
2. Winner number two will receive a full coffee tank.
Perfect for sharing with your family Eid morning!
RULES: Just tag three friends in a comment below to enter! Must be following me and @roastbahrain to qualify. ☕️ .
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Maybe you can sneak in one more soup before Ramada

Maybe you can sneak in one more soup before Ramadan ends and we can forget about soup again until winter? This creamy roasted mushroom soup only has 1/3 cup of cream in it but it’s so rich and delicious. Roasting the mushrooms with some herbs before adding them to the soup makes a huge difference! Recipe adapted from @damn_delicious .
Ingredients:
800 g brown mushrooms (cremini or other)
4-5 tbsp olive oil
5 cloves garlic, minced
8 fresh thyme sprigs
salt and pepper, to taste
pinch of nutmeg (optional)
3 tbsp unsalted butter
1 large yellow onion, diced
1/4 cup all purpose flour
1/3 cup water
5 cups chicken stock
2 bay leaves
1/3 cup heavy whippingcream
Instructions
Preheat the oven to 200 C (400F). Line a baking sheet with parchment paper and place mushrooms in a single layer on the baking sheet.
In a small bowl, stir together the olive oil, half of the minced garlic, 4 sprigs of thyme, and some salt and pepper. Drizzle this mixture onto the mushrooms and toss to combine.
Roast in the hot oven for 20-30 minutes or until browned and tender, stirring midway through. Let mushrooms cool, then chop coarsely.
Melt the butter in a saucepan over medium heat and add the diced onion. Cook for 12-15 minutes, stirring until onion is golden and caramelized. Add the remaining garlic and cook for 1 additional minute.
Whisk in the flour until lightly browned, about 1 minute. Stir in water.
Add the chicken stock, bay leaves, and the rest of the thyme. Season with salt, pepper and nutmeg. Bring to a boil then reduce heat to a simmer and simmer for 15 minutes until slightly reduced.
Stir in the mushrooms and simmer for another 10 minutes until thickened. Remove from heat and stir in the heavy cream.
You can either leave the soup chunk, or use an immersion blender and puree to desired consistency.
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This is the fastest cake you’ll ever make and it

This is the fastest cake you’ll ever make and it tastes UNBELIEVABLY good. Lick your plate good. Finished in record time good! You don’t even want to know the calories good. You deeefinitely want the recipe though so catch that below and check the step by step in stories!

Ingredients:
1 ready made chocolate pound cake like Sara Lee
6 mars bars
1 can @nestledessertsarabia cream (170g)
1/2 cup whipping cream
1 cup warm milk
1 tbsp unsweetened cocoa powder
@mcvitiesme milk and dark chocolate nibbles for topping or any candy bar of your choice

Method:
-Slice the cake in 1/2 inch thick slices and place the slices in one layer a Pyrex dish, around 9x7 inches. Fill in any gaps with smaller cake slices. -Mix the cocoa powder with the milk(easier if milk is warm).
- Spoon the chocolate milk over the cake slices evenly until each slice has been evenly coated. You might have some milk leftover.
- Make the chocolate cream by melting the mars bar with the whipping cream, either in a double boiler or carefully in a microwave. Mix until smooth and combined, then add nestle cream and mix until combined.
- Pour chocolate cream evenly over the top of cake slices, and decorate with lots of chocolate nibbles.
- Refrigerate for several hours or overnight (this is even better the next day!)
Enjoy!!! .
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Ultra comforting, this chicken pie is delicious an

Ultra comforting, this chicken pie is delicious and leftovers taste even better! This has always been one of my favorite things that my grandma cooks for me but I was always too intimidated to take on “the” chicken pie. I’m glad I finally did it because this is going to be a recipe that I know my kids will remember as fondly as I do!
For chicken:
6 chicken breasts
1 onion cut into wedges
2 bay leaves
Stick of cinnamon
Big pinch salt and pepper
2x 400 g packs puff pastry
Egg wash (1 egg with tbsp of water)

Sauce:
1 onion, diced small
2 crushed garlic cloves
1 pack of mushrooms, sliced thick
1/2 cup each peas and corn,frozen
50 g butter (half a stick)
50g flour (6tbsp)
2/3 cup milk
1 2/3 cup stock (400 ml- from the chicken you boil)
1/2 tsp oregano and thyme and a pinch of nutmeg
1 cup mozzarella cheese
Method:
- Roll out one pack of puff pastry to a little larger than a 9x13 inch rectangle so it totally covers the base of a 9x13 pan.
- Place a smaller pan on this dough or some pie weights (dried beans on parchment paper) and bake for 15 minutes at 200C or until light golden brown. Set aside.
- Place the whole chicken breasts in a large saucepan. Add the onion wedges, bay leaves, cinnamon stick and salt and pepper. Cover with water until chicken is submerged, and bring to a boil uncovered. Skim the surface of the water and discard any foam. Continue boiling around 20 min or until cooked through, then remove chicken to a plate, cool slightly and shred evenly. Keep the stock!
- In a separate pot, add the butter and heat on medium heat, then add onion and sauté for 5 min or so until softened. - Add the garlic, mushrooms, thyme/oregano, nutmeg and salt. Sauté another 2-3 min or until mushrooms soften slightly.
- Add the flour, stir, then add the milk and chicken stock. Keep cooking on medium heat while whisking, 5-7 minutes or until thickened to a gravy consistency.
- Add the shredded chicken, corn and peas. Mix to combine, then spread on puff pastry crust. Sprinkle mozzarella evenly on top. - Roll out the second puff pastry to a rectangle big enough to cover the filling. Brush evenly with egg wash and bake 25-30 min at 200C until golden brown.

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