Archive for April, 2008

Dark Chocolate Chips Mango Sorbet without ice-cream maker


Summer is coming. We, here start to get this nice mangoes supplies from Palestine. Mango is one of my favorite fruits and ice cream is one of my favorite food (is it food or drink? or duo drink and food? anyway just a thought, genius who “invented” ice cream ūüôā ) so what could be better than having both of my favorites.


This recipe is adapted from here¬†for this¬†food blog¬†event, with a little¬†adjusment to my appetite ūüėČ and to me not having an “ice maker” .




  • 2¬†ripe mangoes, peeled, pitted and cubed¬†
  • 1cup¬†sugar
  • 2 tablespoons lemon juice (juice from 1 medium lemon)
  • 2 tablespoons thick yoghurt¬† (lebaneh)
  • 1 cup¬†water
  • 1/2 cup of dark chocolate chips


 Boil sugar and water until it becomes syrup (thick liquid).
Puree mangoes, syrup, lemon juice and yoghurt in a blender or food processor until smooth. Transfer to freezing container and  freeze  for 2-3 hours. Replace the mix into the blender, and crush, repeat this action one more time after another 2-3 hours and then mix in the dark chocolate chips. Cover and place in the freezer for at least 2 hour, or up to 1 week. Garnish with twists of lime peel or small lime wedges.


Easy Tuna pie

I was invited for a potluck brunch today, but I just decided to go on last minute last night, so I had this idea of recipe in my half sleeping mind.¬† What I know is¬†that I needed something quick/easy (as always) and not sweet, because I¬†wouldn’t have much time for preparation (my friend was gonna pick me up at 09.30 am) and people usually bring their best¬†baking sweets¬†for potluck brunch, (you’ll end up with “millions” of sweets and 1or 2 savories) I¬†wanted to bring something¬†different.

I made this pie recipe that actually you can use it for Quiche too, if you make half of the recipe.


Base dough

  • 2 cups¬†flour
  • 1/2 (1stick)¬†butter
  • 2 egg
  • 1/2 tsp¬†salt

 mix all the ingredients, let it rest in the fridge, while preparing the toppings.



  • 1 onion (sliced)
  • 3 tbs cr√®me fra√ģche
  • 1 tbs¬†butter
  • 1 big tomato (diced)
  • salt and black pepper
  • 195 gr tuna


Saute for 1-2 mins the onion, tuna and tomato with butter in a pan, season with salt and pepper.

Let cool down a little then add the “cr√®me fra√ģche”¬†, mix and set aside.

Take the¬†base dough¬†out of the fridge and spread out with¬†a roller. Put it in the mold and prick it with a fork (to avoid inflation). Pour in the toppings and bake for¬†25 mins at 220¬įC.

Something chocolate and something cheesy

Just like the title, craving¬† for something chocolate and something easy cheesy ūüôā

Found this brownies recipe on DELISH, completly “mouthwater”ed so then to the kitchen I went ūüôā

Cream Cheese Layered Brownies


1/2 cup (1 stick) butter
1 cup granulated sugar
2 eggs
1 teaspoon vanilla extract
1/3 cup unsweetened cocoa powder
1/2 cup all-purpose flour
1/4 teaspoon salt
1/4 teaspoon baking powder

Cream Cheese Swirl
4 ounces cream cheese, room temperature
1 Tbsp unsalted butter, room temperature
1/4 cup sugar
1 egg
1 tablespoon all purpose flour
1/2 teaspoon vanilla extract


Preheat oven to 350 degrees. Grease and flour an 8 inch square pan.

Make Swirl: Using electric mixer, beat cream cheese and 1 Tbsp butter in medium bowl until light and fluffy. Add 1/4 cup sugar and beat until well blended. Beat in egg, 1 Tbsp flour and 1/2 tsp vanilla. Set mixture aside.

Make Brownies: In a large saucepan, melt 1/2 cup butter. Remove from heat, and stir in sugar, eggs, and 1 teaspoon vanilla. Beat in 1/3 cup cocoa, 1/2 cup flour, salt, and baking powder.

Spread 2/3 of chocolate batter in prepared pan. Pour cream cheese mixture evenly over chocolate batter. Spoon remaining chocolate batter over top of cream cheese mixture. Using tip of knife, gently swirl through batter, forming marble design. Bake brownies until tester inserted into center comes out with a few moist crumbs attached, about 30 minutes. Cool brownies in pan on rack. Cut into squares.

Quick Paella

I¬†don’t know why (maybe because summer season is coming) yesterday I got this spanish blues …¬†missing living in Spain, missing eating “tapas”, missing walking around the “La rambla”, Anyhow as now is also the “shrimps” season in middle east, so last night I bought some nice fresh tiger shimps and today I made¬† “Paella” to heal my spanish blues just a little. ūüėČ

My paella is an easy-quick recipe, I don’t many kinds of sea food (they used to throw all kinds of¬†“frutas del mar” into paella) just wanted to make it simple¬†by only using shrimps, and I dont have this special paella pan either,so I used a normal saute pan with lid¬†ūüôā


  • 2 tablespoons olive oil
  • 250 gr¬†shrimps¬†
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 1 1/2 cups long-grain rice
  • 1 1/2 cups water
  • 1/4 teaspoon ground turmeric
  • 1 big¬†tomato (diced)¬†
  • 1 pack of chicken stock (maggie)
  • ¬†salt and¬†black pepper
  • 1 cup frozen mix carrot and peas, thawed
  • lemon juice (optional)
  • Directions

    1. Heat 1 tablespoon oil over medium-high heat. Cook shrimp until just pink on both sides, 2 to 3 minutes (do not overcook). Transfer to a plate.
    2. Add remaining tablespoon oil to pan; then add onion, and cook, stirring frequently, until translucent, 3 to 4 minutes. Add garlic and rice; cook, stirring to coat, until rice is translucent, 1 to 2 minutes.
    3. Stir in chicken stock, turmeric, tomatoes, and water, scraping up browned bits from bottom of pan with a wooden spoon. Stir in peas and carrots; season with salt and pepper.
    4. Bring to a boil, then reduce heat to a simmer. Add in shrimps, cover, and cook until rice is tender and has absorbed almost all liquid, 20 to 25 minutes, serve immediately. Springkle some lemon juice over the top before eating (optional)

    Chocolate Chip Cookies Without Brown Sugar


    Everytime I bought new kitchen “things” I just want to try it right away, today I bought a silicone baking mat and a silicone spatula from lekue, so in my head there is only one thought ” baking cookies!”. As I checked my kitchen drawers, I realized that i don’t have brown sugar, so I “google”, and I found this Chocolate Chip Cookies Without Chocolate Chips recipe…¬† what??? Chocolate Chip Without Chocolate Chip how come?…¬†then¬†it was not that special but at least I found out that u can use honey instead of brown sugar and it will even smells sweeter ūüėČ


    • 2 1/2 cups all-purpose flour
    • 2 eggs
    • 1 teaspoon vanilla extract
    • 3/4 teaspoon salt
    • 1 teaspoon baking soda
    • 4 (1 ounce) squares semisweet chocolate, chopped
    • 3/4 cup chopped walnuts
    • 1 cup white sugar
    • 2 tablespoons honey
    • 1 1/4 cups butter


    1. Preheat oven to 375 degrees F (190 degrees C).
    2. Cream the butter with the sugar and the honey. Stir in the eggs and vanilla. Add the flour and baking soda. Stir in the chopped candy bars and chopped walnuts.
    3. Place teaspoon sized cookies about 2 inches apart on an ungreased baking sheet. Bake at 375 degrees F (190 degrees C) for 10 minutes or until golden brown.

    recipe taken from :

    Sue’s lemon squares


    Sue is one of my friends who¬†from time to time¬†makes me dream about her baking, every time me & my friends gather, I always look for what she¬†brings¬†first because it’s always something delicious. One of her popular recipe is this lemon square, which I use to TAG my fellow bloggers for a “recipe try-out tag”.


    • ¬†1cup butter (2 sticks)
    • 2 cups flour, plus ¬ľ cup flour
    • ¬†¬Ĺ cup powdered sugar, plus extra to sprinkle on top
    • ¬†4 eggs
    • ¬†¬ľ cup lemon juice
    • 2 cups sugar
    • 1 tsp baking powder
    • ¬†¬Ĺ tsp salt



    1.Melt butter.¬† Combine 2 cups flour and ¬Ĺ cup powdered sugar, and then mix in melted butter.¬† Pat down flat in 13 √ó 9 inch pan. Bake at 350¬ļF for 20 minutes.

    2. Beat eggs and lemon juice until foamy. (Do not under beat.) Mix ¬ľ
    cup flour, sugar, baking powder and salt. Add to egg mixture.  Mix
    well.¬† Pour over hot crust.¬† Return to 350¬ļ oven.¬† Bake 25 minutes.

    3.While hot, sprinkle with powdered sugar, then cut into squares.
    Also loosen from sides of pan while hot.  Allow to cool, then run
    knife along same lines and remove from pan.


    photo comment: picture is property of  Ventin

    Nasi Olga

    My sister in law, who’s from Kazakhistan gave me this Russian rice recipe. Ever since it becomes a regular meal in our home.


    • 3 Cups¬† Rice (short grain)
    • 500gr Beef (part with fat) or Lamb
    • 1 Big Carrot
    • 5 Cloves garlic
    • 1 Big Onion
    • 1 Tablespoon salt
    • Black peper
    • 4 Cups water
    • 3 Tablespoons vegetable oil


    1. Rinse rice, soak and set aside

    2. Slice the carrot long and thin set aside

    3. Heat the oil in the pot, meanwhile dice the onion really small and chop meat to smaller pieces.

    4. When the oil is hot enough, put the carrot, cook until the oil become orange colour, then saute the unions until  soft, put the meat ,saute until meat changes its colours, season with salt and pepper, put 2 1/2 cups water to cook the meat until soft and done, cover the pot.

    5. Put the rice in the meat soup, put the garlic cloves (without smashing) inside the rice, add 1 cup of water.

    6.¬†Check the rice, when it’s almost done, stir the bottom part up and add the 1/2 cup of water.

    7. Cook until done,¬† serve it hot with fresh salad ūüôā