I See, Semiramis!

Courtesy of my very generous and lovely friends at Semiramis Intercontinental (a.k.a IC Semiramis), I was invited for two days of pampering with a cozy overnight stay! I believe that there are two real pleasures in life; food and hotel rooms. Let me tell you how IC Semiramis gave me maximum pleasure in less than…

Sweet Potato Pumpkin Pie – Halloween Recipe

In the West they have all sorts of pumpkin and squash varieties for those warm autumn recipes and a perfect Halloween with the Jack O’Lantern pumpkins. Here in the Middle East we are only really used to seeing the Crock-necks and Butternut squashes, which are not really ideal for carving and have a less vibrant…

Goya Champuru

This may be a traditional Japanese recipe from the Okinawa prefecture but in a more modern and fitness conscious world, it is practically a carb-free recipe that is loaded with protein. Goya; which is known in the west as bitter melon or bitter gourd is an extremely bitter fruit (or vegetable… debatable) from the squash…

Savory Garlic Lemon Sorbet

So… It’s time to go a little crazy in order to expand my creative culinary skills. Today I decided to make a savory sorbet! Seriously…? Why?! I don’t know.. I mean there’s gazpacho.. So.. Why not? The key issue here was how to get a nice texture without adding too much sugar and ending up…

Mango Mousse (Sugar-free) – Recipe

As my mid-section continues to expand, I thought of cutting back on the sugar. This Mango Mousse is really good and I used the natural sweetness from the ripe mangoes without any added sugar! I also made a vanilla froth to garnish the top and make it more fancy. Let me share this secret recipe…

Black Cherry Blondies – Recipe

A few weeks back I managed to post a bit of a showstopper! Yes, very modest, I know… My Black Cherry blondies got a lot of attention and many people asked for the recipe. So, here it is: Ingredients: 1 cup (220g) butter, melted (you can go a bit over and brown your butter for extra flavor)…

Potato Aioli for your Shrimp Cocktail

It has become quite a rare occurrence for me to see something in food that I haven’t at least heard of before. But recently I witnessed Alex Guaranschelli make a type of aioli using baked potato as a main ingredient! Thank you Food Network! You can poach your shrimp in any kind of bouillon or…

Sugar-free Banana Pancakes

Since I have taken the sugar-free challenge, I really have not been able to fully stick to it. But it’s that innate sweet craving that haunts us all. Here is a simple recipe for banana pancakes, that are sure to satisfy that sugary itch. Ingredients: 1 large banana 1 egg 2 Tbsp AP flour 2…

Tempura is White!

If you have ever bought tempura flour and fried stuff with it at home, then you probably think that you have made a delicious tempura, but I am not sure that you really understand what you are working with here. Please read on and think again 🙂 The true color of tempura is white! Not…

Matcha Pot de Crème

These Matcha Pot de Crèmes with candied Adzuki beans are everything you will never need to know about Japanese desserts. Combing a decadent and not-too-sweet pudding with glazed Adzuki beans, which are very famous and popular in Japan and a final layer of whipped cream on top! I make my own Adzuki bean jam at…

Dalgona Matcha Iced Latte

I never thought I’d be asked by so many people to post the recipe for such a simple drink. But on second thought, there’s actually quite a lot to say about Dalgona Matcha and there are number of ways to prepare it, too! First of all, let’s get one thing straight: All these beautiful photos…

Pad Thai

I found tamarind paste! This was one of many main ingredients that I couldn’t really find in Egypt and is essential for making these sweet and tangy Thai stir-fried rice noodles. You can get your tamarind paste from ZUMRA or… wait for it… Ramadan is here and I realized that you can actually get raw…