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Persian Saffron Chicken with Barberry Rice

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Featured Recipes

Instant Pot Potato Leek Soup

Banoffee Cups

Lebanese Lemonade

Rose Water Syrup

Honeycomb Bread

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everylittlecrumb

Oooh these Indian styled potato and pea empanadas

Oooh these Indian styled potato and pea empanadas are goooood! You can also use the filling to make sambosa. I used @islanders.co tamarind chili sauce in the potato mix and to dip in. 3ajeeeeb! (Haven’t used that word in forever😂). Enjoy!

Ingredients:
4 potatoes (500-550 g)
2/3 cup frozen peas
2 tbsp olive oil
1 tbsp fresh grated ginger
1 tbsp islanders chili sauce, tamarind flavored
1/2 tsp masala spice
1/2 tsp turmeric
1/4 cumin
3-4 tsp salt
Squeeze lemon juice
1 tbsp chopped coriander leaves
Sambosa or empanada wrappers ( I used sunbulah empanada dough)
Flour/water paste for sealing
Vegetable oil for frying

Instructions:

-Peel and dice potatoes, and boil until tender (20 minutes or so). Drain and mash.
-Add the olive oil to a skillet, and sauté the ginger for a minute or so until fragrant, add all the spices and sautee another 30 seconds. Set aside.
-To the mashed potatoes, add the chili sauce, sautéed ginger and spices, salt, coriander, lemon juice, and peas. Mix well to combine.
-Fill each empanada or sambosa wrappers with a generous tbsp of potato filling, and seal dough with a little flour/water paste.
-Fry in hot vegetable oil for 2-3 minutes a side until golden brown.
Enjoy!
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#empanadas #samosa #samosalover #spicyfood #chilisauce #hotsauce #chilipeppers #kidfriendlyfood #kidfriendly #f52grams #foodfluffer #foodflatlay #foodphotography #foodphotographer #foodstylist #thefeedfeed #tasty #tastingtable

Banoffee pie but made into individual cups. All th

Banoffee pie but made into individual cups. All the goodness from the buttery biscuit crust, sweet sticky toffee, and fluffy whipped cream (plus my least favorite part, the bananas) but in cute little individual cups, perfect for a gathering! One of my recipes for @tamimimarkets ‘s catalogue, enjoy!

Ingredients:

For the crust:
5 oz digestive biscuits or graham crackers 150 g, 10 digestive biscuits
1/3 cup melted unsalted butter 75 g
pinch cinnamon powder
For the filling:
1 can sweetened condensed milk 15 zo, 400g
1/4 cup dark brown sugar
1/4 cup butter 1/2 stick, 56 g
To assemble:
2-3 bananas, thinly sliced
squeeze lemon juice
1 cup heavy whipping cream, cold 250 ml
2 tbsp powdered sugar
1 tsp vanilla extract
cocoa powder or grated chocolate to top

Instructions:

For the crust:
-Crush the biscuits into a fine powder by using a food processor, or placing them in a large freezer bag and whacking them with a rolling pin.
-Stir the crumbs with melted butter and cinnamon until well moistened. Place 2 tbsp or so of crust into each dessert cup, press down with a spoon to get an even, compressed layer, and place in the fridge while you prepare the filling.

Make the toffee:
-Stir the butter and brown sugar for the filling in a heavy bottomed saucepan on low heat until melted and combined.
-Add the condensed milk, turn heat up to medium and cook, stirring constantly until mixture comes to a boil and thickens and darkens into a light golden brown color, a few minutes. Remove from heat.

To assemble:
-With an electric mixer, whip the heavy cream with the icing sugar and vanilla until soft peaks form.
In a separate bowl, toss the sliced bananas with a squeeze of lemon juice,this will help prevent browning.
-Take out the cups from the fridge, and add 1-2 tbsps of the toffee filling on top of the biscuit crumbs in each cup, then add a layer of sliced bananas, and whipped cream topping. Repeat layers with more biscuit crumbs, toffee, bananas and whipped cream if you have space in your cup.
-Keep in the fridge until ready to serve, it's best if the banoffee chills a few hours or overnight.

A classic dessert, The Middle East’s answer to b

A classic dessert, The Middle East’s answer to bread pudding, this um Ali recipe is one I can reaaally stand recommend. Has gotten excellent reviews from everyone whose tried it, this was a big favorite recipe from last Ramadan. It’s really simple to make and is creamy, warm sweet perfection. Truly delicious, want an IGTV video of the steps?

Ingredients:
For the pastry:
Puff pastry dough squares thawed(400g) I used 13 squares
1 tbsp softened butter
1 tbsp sugar for sprinkling

For the milk soak:
4 cups whole milk
3/4 cup sugar 150 g
Mix- Ins:
1/4 cup each cashews, pistachios, dried coconut, and golden raisins
Cream topping:
1 cup heavy whipping cream 250 g
1 tsp vanilla extract
1 tbsp sugar

Instructions:
-Preheat the oven to 200C. Place the puff pastry squares in a single row on a baking sheet. Brush evenly with butter and sprinkle the sugar on top. -Bake for 20-25 minutes until golden brown, then set on counter to cool. Leave the oven on.
-Whip the heavy cream by adding the cold cream to the bowl of a mixer along with the vanilla and sugar, and whipping on medium high speed until soft peaks form. Set aside.
-Add the milk and sugar to a medium saucepan over medium heat, stir until sugar dissolves then bring to a boil. Once the milk boils, remove from heat.
-Break 3/4 of the puff pastry into chunks and scatter on the base of a 9×13 inch pan. Add all the nuts and raisins by sprinkling evenly over the pastry surface. Pour all of the hot milk on top.
-Break up the remaining 1/4 of the puff pastry and scatter it evenly on top of the milk. Spread the whipped cream evenly on the top.
-Turn the oven to the broil function, at the same temperature (200C). Place um ali in the middle rack of the oven and broil for around 10 minutes, watching carefully, until golden brown and bubbly. Sprinkle with additional pistachio if desired, and serve warm.
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#umali #middleeasternfood #breadpudding #biscuit #biscuitcake #pastry #puffpastry #nobakecake #tiramisu #damnthatsdelish #tastingtable #beautifulcuisines #foodphotography #foodphotographyandstyling #tastyfood #easydessert #ramadankareem #ramadan2021 #ramadanrecipes #cream #food52 #tastingtable #tastemade #dessertpic

Creamy, silky potato leek soup. It’ll be like yo

Creamy, silky potato leek soup. It’ll be like your sitting in a cafe enjoying this, but really you’ll have made it in 10 minutes at home. Used my new @ninjakitchenme foodi for this (electric pressure cooker) and blended it up to smooth perfection with my trusty @braun_bahrain immersion blender. Recipe below, (with stovetop option!)

Ingredients:

2 tbsp unsalted butter 28g
1 tbsp olive oil
3 large leeks, chopped, white and light green parts only 375 g
big pinch salt and black pepper
2 bay leaves
1 tsp dried oregano
3 garlic cloves, minced
4 cups chicken or vegetable stock 946ml
1 tsp Worcestershire sauce or soy sauce
4 potatoes, peeled diced 550g
1 cup heavy whipping cream 250ml

Instructions:

-Turn instant pot or ninja foodi to saute mode. Add butter, olive oil, chopped leeks and salt and pepper.

-Cook until leeks soften, 3-4 minutes.
Add the bay leaves, oregano, and garlic, and stir to combine.

-Add the chicken or vegetable broth, soy sauce, and potatoes. Stir. Turn pressure cooker to high pressure for 5 minutes, making sure the vent is sealed. Naturally release for 15 minutes after cook time is over.

-Stir in the heavy cream, then remove bay leaves and use an immersion blender to blend the soup into a creamy, smooth consistency. Taste for seasoning, adding salt and/or pepper if necessary.

*Made the same on the stove top, but just keep cooking the potatoes until cooked through, 20-25 minutes.
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#ninjafoodi #potatosoup #potatoleeksoup #pressurecooker #pressurecookerrecipes #souprecipe #healthyfood #justeatrealfood #foodtographyschool #foodtography #huffposttaste #buzzfeedfood #buzzfeedtasty #tastingtable #tastemade #delishkitchen #delish #damnthatsdelish #foodphotography #foodstyling #foodstylist #foodstylingandphotography #beautifulcuisines #braun #immersion #ramadan #ramadan2021

I don’t know how you guys function in Ramadan, b

I don’t know how you guys function in Ramadan, but I take the biggest sigh of relief when I finally get my hit of caffeine after iftar🙌🏼. And you know I can’t have coffee without a little something sweet, which in Ramadan becomes a lot of something sweet😂. Who can spot the crescent moon shape in my coffee🌙😍?

I wasn’t sure what I’d think of @nespresso ‘s new fair trade and sustainable capsules, since the actual coffee is fermented which I don’t recall trying before. I loved it! I really did, it’s smooth and a little intense but not bitter at all. I couldn’t put my finger on it but there is a little something different about this capsule, and whatever it is I like it! Will absolutely stock up before this limited edition departs the shop.
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#madewithcare #sharingiscaring #nespresso #coffeeculture #coffeecup #coffeeflatlay #cookiesandcoffee #cookies #cookies #cookiestagram #espresso #espressomachine #coffeecorner #coffeecapsules #handsinframe #ramadan #ramadan2021 #foodtography #foodtographyschool #foodbloggers #foodblogfeed #beautifulcuisines #tastingtable #foodphotography #foodstyling #foodforfoodie #lungo #coffeegeek

The perfect chicken strips and so easy! This will

Finally giving you a guilt free option for dessert

Finally giving you a guilt free option for dessert! You’ll enjoy this whether you are #livingyourbestlife in Ramadan like me or not lol. For a crazy yummy comforting dessert that's made lighter, try this healthy, gluten free apple crisp. You can use any flour you like but almond flour is so good! Nutty and crunchy, makes for a perfect toasty streusel topping. Because @rockitapplearabia are so naturally sweet, you barely need to add any sweetener to the crisp filling. Guilt free way to indulge and you won't feel like you are missing out at all! I made two large ramekins with this but you could double the recipe and use an 8 inch square pan.

Ingredients:
For the topping:
1/3 cup almond flour
1/2 cup GF oats
1/4 cup dark brown sugar, coconut sugar or maple syrup
1/4 tsp cinnamon
pinch of salt
1/4 cup melted butter or coconut oil
1/2 cup chopped pecans

For the apple filling:
4 Rock it apples, larger size, peeled and thinly sliced
1/4 cup maple syrup
1/2 tsp cinnamon powder
squeeze of lemon juice

Method:

-Lightly grease oven safe baking dishes, and preheat oven to 180C.
- Mix together all the topping ingredients with a fork or fingertips until crumb texture forms. Store in the fridge while you make the filling.
-Add the sliced apples to a bowl, and top with maple syrup, cinnamon and lemon juice. Toss well to coat evenly, then distribute into baking dish/dishes.
-Sprinkle the crumb topping evenly on top, and bake for 25-30 minutes until golden brown and bubbling. Enjoy warm, optionally with ice cream!
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#glutenfreedessert #applecrisp #foodtographyschool #foodtography #thefeedfeed #beautifulcuisines #appledessert #skillet #rockit #foodfluffer #foodphotography # foodstylist #foodphotographer #handsinframe #flatlayphotography #oats #maplesyrup #justeatrealfood #vanillaicecream #applecrumble #oat #apple #apples #applesfresh

It’s really hard for me to meet a fatteh I don’t like, but eggplant fatteh is extra special. I like the bread crispy so it’s the last thing to go on top. Tangy pomegranate molasses infused eggplant, creamy garlicky yogurt tahini sauce and lots of toasted nuts and bread, no frying at all required😍. From the @tamimimarkets catalogue!

Ingredients
For the eggplants
2 medium eggplants, peeled in strips and cut into cubes
3 tbsp olive oil
1/2 tsp salt
For the pita chips:
4 pita bread
3 tbsp olive oil
For the yogurt sauce:
1 1/2 cups yogurt (2 170g containers)
2 garlic cloves, crushed
1/2 lemon juiced
2 tbsp tahini
pinch salt

For the tomato sauce:
1 tbsp olive oil
2 garlic cloves, crushed
2 tbsp tomato paste
2 tbsp pomegranate molasses
1/2 cup water
pinch salt

To garnish:
big handful, chopped parsley
1/4 cup toasted pine nuts or almond slivers
handful pomegranate seeds, optional

Instructions:

For the eggplant:
-Preheat oven to 220C.
-Place the eggplant cubes on a parchment paper lined baking sheet. Drizzle with olive oil and sprinkle with salt. Toss to coat evenly. Roast for 10 minutes, then toss around and cook another 15 min or until cooked through and golden, set aside.

For the pita bread:
-Reduce oven to 190C
-Cut the pita bread into cubes, and place on a parchment paper lined baking sheet.
-Drizzle evenly with olive oil and toss to coat. Cook in the oven for around 10-12 minutes, shake halfway through, until bread is crispy and golden brown.

For the yogurt sauce:
-Mix together all the ingredients for the yogurt sauce, taste and adjust seasoning. Store in the fridge until ready to assemble.

For the tomato sauce:
-In a saucepan over medium heat, add the olive oil. Add the crushed garlic and saute for a minute. Add the tomato paste, and stir for around 30 seconds, then add the water and pomegranate molasses and salt. Stir to combine, then add the roasted eggplant cubes. Simmer for a minute, then remove from heat. Cool before assembling.

For assembling:
Layer base of a serving dish with the eggplant mixture. Top with the yogurt sauce, then as much pita bread as you want. Garnish with parsley, nuts, and pomegranate seeds. Assemble right before serving!

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