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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

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!

Beautiful setting, warm ambiance and delicious foo

Beautiful setting, warm ambiance and delicious food. I love Bahrain’s restaurants so much! Iftar @sancarlobahrain was a wonderful experience. I’ve always liked this place- it’s hard to not make me happy with Italian food, and everything I tried made me very happy.

I tried two of their specials, the rigatoni al formaggio and the pizza quattro formaggi. I’m always happy when I see cheese as a star ingredient in a dish! The pasta was excellent- will absolutely re order, a great balance of tomato sauce, cherry tomatoes and mushrooms with a creamy cheese sauce on half the pasta. Yum! The pizza’s flavors were on point with caramelized onions and smoked cheese👏🏼.

I also had some old favorites, the melenzane parmigiana, cheesy gooey layers of baked eggplant😍, the avocado quinoa salad- full of avocadoey goodness, and the truffle ravioli. Ravioli was another star, decadent and creamy with a hint of truffle.

We ended with tiramisu and espresso, and very content tummies. Can’t wait to be back. Swipe for all the pics and let me know what you order @sancarlobahrain !
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#cheese #italianfood #pastagram #pasta #flatlay #flatlaystyle #foodflatlay #restaurantphotography #foodphotography #foodstyling #foodstylist #eatingout #beautifulcuisines #tastingtable #tastemade #delish #buzzfeast #tasty #damnthatsdelish #pepperonipizza #quinoasalad #cheesesauce #melenzane #parmigiana #flatlayphotography #flatlaytoday

It’s only fitting that my first iftar in Bahrain

It’s only fitting that my first iftar in Bahrain for the past 2 years was at one of my favorite local establishments @lumeestreet with a Ramadan menu that has lots of classic dishes widely enjoyed in Bahrain. There were some twists of course, wouldn’t be Lumee without them, and we had so much fun eating our way through the dishes. Shilla soup, kabab fatayer, akkawi cheese balls, crispy manakish, vine leaves madrooba and lamb thireed. All comforting, all full of flavor and just what you crave while fasting. Swipe to see all the goodies😍

There’s a few dishes I always reorder at Lumee and since it’s been so long I had to get those too. The veal chelo kebab (comes with a side salad, I got the cauliflower 👍🏼), the Bahraini tikka and the duck shawarma. Yum!!

Finally, you have to try their revamped dessert menu. So good! Warm chocolate cake with vanilla ice cream, gahwa creme brûlée, pistachio Nutella muhalabiya, egailo milk cake, and rose cheesecake. We devoured them all.

Recommended for a spot to break your fast, send this to someone looking for somewhere fun to try out during Ramadan before the menu has gone for the year!
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#middleeasternfood #ramadan #ramadan2021 #beautifulcuisines #foodphotography #foodphotographyandstyling #foodstyling #flatlay #flatlayphotography #flatlayforever #ramadankareem #aprilisforarabfood #foodfluffer #mezze #mezzeplatter #manakish #kabab #tikka #mixedgrill #foodblogfeed #dametravelerfoodie #foodlover #eatingout #restaurantphotography

Golden flaky buttery pastry stuffed with creamy ch

Golden flaky buttery pastry stuffed with creamy chicken, spinach and mushrooms. This is the chicken pie if my dreams! Comfort in a pan❤️

Ingredients:
For the pastry:
2 packs of puff pastry dough, thawed each pack 400 g
1 egg
1 tbsp cold water
For the chicken:
4-6 chicken breasts around 500 g
1 onion, cut into wedges
2 bay leaves
1 cinnamon stick
big pinch of salt and pepper
For the sauce and mix ins:
1 onion, diced small
2 crushed garlic cloves
1 pack button mushrooms, thickly sliced
1 pack frozen spinach, thawed and drained (400g)
1/2 stick butter 50g (1/4 cup)
6 tbsp flour 50g
2/3 cup milk
1 2/3 cup chicken stock (from boiling the chicken in this recipe) 400 ml
1/2 tsp dried oregano or thyme
3/4 tsp salt
pinch black pepper
1 cup mozzarella cheese

Instructions;

Heat oven to 200C.
Roll out one sheet of puff pastry to the size of a 9×13 inch pan. Transfer the dough to the pan, prick with a fork, then place a smaller sized pan on top of the larger pan. Bake for 15 minutes or until light golden brown.

For the chicken:
-Place the chicken in a saucepan. Add the onion wedges, bay leaves, cinnamon stick, salt and pepper. Cover with wate.
-Bring to a boil, then scoop off the foam that forms. Boil uncovered for 20 min or until cooked. Turn off the heat, remove chicken breasts, strain the stock and keep it aside to use.
-Shred the chicken evenly. Set aside.

-In a pot add the butter on medium heat. Add the diced onion and sauté for 5 min.

-Add garlic, thyme or oregano, salt and pepper, mushrooms and spinach. Sauté another 2-3 min.

-Sprinkle flour onto the mushrooms, then add milk and 400 ml chicken stock (from the pot of water you boiled chicken in). Whisk 5-7 minutes or until thicken. Add the chicken. Mix to combine.

-Layer the chicken filling onto the baked puff pastry. Sprinkle on the mozzarella cheese.

-Roll out the second sheet of puff pastry dough until large enough to cover, and top the chicken filling.
-Mix together the egg and water with a fork, and brush the egg wash evenly on top the puff pastry. Prick a couple fork holes on the top of the pastry.

-Bake at 200C for 25-30 minutes or until golden brown. Enjoy!

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