Oreo Truffles

These melt-in-your-mouth Oreo truffles are a popular treat at home and worth every second it takes to make them. (Not that it takes that long).

So here are the Melt-in-your mouth Oreo truffles, made with just these 3 ingredients:

40 Oreo cookies, finely crushed

About 8 ounces of Philadelphia cheese

2 x 12 oz packs of semi-sweet chocolate. (I use Hershey’s)

Combine the Oreos and cream cheese then roll into around 36 balls. Place on a tray and freeze them for 15 minutes. In the meantime, place the chocolate chips in a microwave-safe bowl and heat for about 1.5 to 2 minutes until melted. Start dipping each Oreo ball into the melted chocolate and top them with sprinkles☺️


Beetroot, avocado and sweet potato hummus

Beetroot, avocado and sweet potato hummus, which one would you go for? Hummus is one of our traditional dishes and you get always bet you’ll see it in a Lebanese Mezze. Variations of hummus have only recently started being developed(or at least I’ve just discovered them!) and I found that it enhances the flavor even more!

For the beetroot hummus from @donna.hay:

400 grams can chickpeas, drained and rinsed

1 tablespoon tahini

1 clove garlic, crushed

1/4 cup lemon juice

225 grams can baby beetroot, drained

1/2 teaspoon ground cumin

Sea salt and cracked black pepper

To decorate:

1/4 cup natural Greek-style yogurt

1/4 cup walnuts, chopped

Micro lemon balm leaves

Extra virgin olive oil

Directions: process ingredients until smooth:)

For the avocado hummus from @sandhyaskitchen:

400 grams canned chickpeas, well drained

2 medium ripe avocados, cored and peeled

50 grams coriander leaves

4 tablespoons water

1 1/2 teaspoon tahini

Juice of 1 lemon

1 large garlic clove, peeled and crushed

Salt to taste

1 teaspoon cumin

2 tablespoons extra virgin olive oil

Blend all ingredients until smooth:)

For the sweet potato hummus from @evolvingtable:

Roasted sweet potatoes:

1 3/4 cubed sweet potatoes

3 tablespoons olive oil

1/2 tsp salt

1/4 teaspoon pepper

Mix the sweet potatoes with the olive oil, salt and pepper and place in the oven at 180 degrees until soft.

1 can chickpeas

1/4 cup lemon juice

3 tablespoons olive oil

1 crushed garlic clove

1/2 teaspoon salt

1/2 teaspoon cumin

1/2 teaspoon paprika

3-4 tablespoons water

Combine chickpeas in the processor with the lemon juice and olive oil. Add garlic, salt, cumin and paprika and process some more. Lastly, add roasted sweet potatoes and water until well combined.


Date bites

These are Mom’s melt-in-your-mouth date bites, or Assabe3 bel tamer. They’re closer to sugar cookies(or French sables) than the traditional Maamoul. Living away from home, it’s one of the things that brings me closer to the good old days to when my mom used to make these. We would seriously have about 5 to 10 in one sitting!

The trick to these is to bake on very low fire in the oven (160 degrees) so they can stay super soft. If you can’t find date paste in any store, you can simply chop very soft dates(or use a mixer) and add some melted butter to them.

You need:

5 and a 1/2 cups flour

3/4 cups icing sugar

1 egg

2 teaspoons vanilla

400 grams soft butter

1 teaspoon crushed walnut

About 350 grams date paste

Mix all ingredients to make a dough then take a small piece on a lightly floured surface and roll it into a not-too-thick not-too-thin layer. Place the paste on the border and roll the dough just to cover. Then cut lengthways then start cutting the dough with paste into small pieces(about 2 inches). Roll them vertically until date paste is covered and place them on a baking tray. Bake for about 10 minutes until it’s just white(don’t get them to the golden state).

Sprinkle with icing sugar and crushed pistachio and enjoy!!

Will post step by step pictures soon!!

Chickpeas and Cherry tomatoes pesto salad

There’s something extremely satisfying about this fresh and citrusy chickpea and cherry tomato salad! I used 1 can of chickpeas, about 150 grams of cherry tomatoes, 2 tablespoons of edamame and for the sauce: 1 lemon, 2 tablespoons of olive oil, 1/2 teaspoon salt and 1 teaspoon of pesto. Try it out, and would love to hear your thoughts on it!

Date & custard tarts

There are very few words to describe the goodness that is this awesome date pie with custard cream served at #rockpool and posted by @mustardwithmutton. Try it out, you will not be disappointed ☺️


270 g cold butter, cut into cubes

35g caster sugar

1 large egg, beaten

2 tablespoons milk

375g plain flour, sifted

Pinch of salt


10 – 12 fresh soft dates, halved, stones removed

6 egg yolks

60 grams sugar

600 ml single/pouring cream

The seeds of one vanilla pod


To make the pastry, place the butter, sugar, egg and milk in a food processor and pulse until the butter is in small pieces, then add the flour and process until the pastry just comes together. Remove from the processor onto a lightly floured surface and bring together into a ball. Shape the dough into a disc, wrap in cling film and refrigerate for 15 minutes.

Pre-heat oven to 180C. Use an electric beater or stand mixer to cream together the egg yolks and sugar until pale and fluffy. Add the cream and vanilla and beat to combine. Pour the filling into the tart, making sure the dates are covered.

Preheat the oven to 200C. Roll out the dough on a floured surface or between 2 sheets of baking paper until large enough to fit a 28cm tart tin. Place the pastry into the tin and lightly press it in to the base and sides. Trim off any excess and refrigerate for at least 30 minutes. Once the dough has rested in the fridge, cover it with some baking paper and fill with pastry weights or rice and bake for 15 minutes. Remove the paper and weights and bake for a further 10-12 minutes until the pastry is lightly golden. Set aside to cool.

To make the filling, Place the halves of the dates around the perimeter and centre of the pastry. Press the dates down so they squash a little to ensure they don’t poke out of the custard later. Bake for a total of 30-40 minutes, reducing the oven temperature by 10 degrees every 10 minutes until the tart is golden brown but still has a slight wobble in the centre, it will become firmer as it cools and it’s important not to over cook the filling. Enjoy!

Beans with tomato sauce

Loubieh bi Zeit is translated into beans with olive oil, but it has whole lot of other fresh ingredients that make it what it is, namely tomatoes and garlic. You will find this dish at any Lebanese home almost at any point in time. It’s best eaten cold(although I prefer it a tiny bit warm) with Lebanese bread.

You’ll need:

1 kg beans, cut into halves or thirds

3 tomatoes

10 full garlic cloves

1/4 cup olive oil

1 chopped onion

1 tomato paste

1 teaspoon salt

2 cups water

Stir fry the onion and garlic cloves until soft then add the beans and fry for another minutes, add the tomato and the paste as well as the salt, then top with the water and bring to boil at high fire. Lower the fire, cover and let it boil until the beans are cooked☺️

Coconut cake

For the last couple of years, I’ve been buying coconut to make date truffles and always have so much leftover that I end up having the throw them away because they get expired. This time around, I thought I’d make sure no coconut shred goes to waste and started with this yummy coconut cake courtesy of @shugarysweets!

Coconut cake 🥥 🌴

5 egg whites, room temperature

3/4 cup milk

3/4 cup unsalted butter, softened

1 3/4 cup granulated sugar

1 tsp vanilla extract

1/2 tsp almond extract

2 1/2 cup cake flour

1 Tbsp baking powder

1/2 tsp kosher salt

1 cup shredded, sweetened coconut

FOR THE FROSTING: (I made half the recipe)

1/2 cup unsalted butter, softened

2 packages (8 oz each) cream cheese, softened

6 cups powdered sugar

1/4 cup heavy cream

2 cups shredded, sweetened coconut

Whisk together the egg whites and 1/4 cup of the milk in a small bowl until slightly combined. Set aside.

In a mixing bowl, beat butter, sugar, vanilla and almond extracts for 2 minutes on medium speed, scraping down the sides of the bowl as needed. Add in dry ingredients and mix until combined. Beat in egg white mixture until fully blended. Add in remaining milk and beat for 3-4 minutes, scraping down the sides of the bowl. Fold in coconut.

Spray two 9-inch cake pans with baking spray. Pour batter into pans and bake in a 350 degree oven for 26-28 minutes. Remove and cool completely on wire rack.



Beat butter and cream cheese for 3 minutes using whisk attachment on an electric mixer. Add in powdered sugar and heavy creama. Beat an additional 4-5 minutes, scraping down the sides of the bowl as needed.

To assemble, place one layer of cake on a cake stand. Add a large amount of frosting to top and smooth with an offset spatula. Top with second layer of cake. Apply frosting to entire cake. To add the coconut to the top and sides of cake, place cake stand on a baking sheet (to help catch excess coconut). Fill hand with coconut and press gently into sides of cake. Repeat until desired amount of coconut applied.

Recipe credit: @shugarysweets

#coconut #cake #thefeedfeed #f52grams #foodie

Coconut and Passionfruit Swiss roll

One of my favourite dessert at the restaurant under where I work(1762) is the passion fruit and coconut Swiss roll, so I thought I’ll give it a shot at home:-)

For the passionfruit curd: (@drizzleanddip)

6 eggs

1 cup passionfruit juice

120 grams butter

1/2 cup sugar

Place the passionfruit, butter and sugar over the fire and bring to a boiling point. Set aside and in the meantime, beat the eggs until fluffy. Pour the eggs onto the mixture while constantly whisking and put on the fire again, until thick and creamy.

For the cake: (Mary Berry recipe)

100 grams sugar

4 eggs

100 grams self-raising flour

Mix the sugar and eggs until pale and fluffy and soft the flour and mix with a spatula. Pour onto a Swiss roll tin(I use silicon) and bake for just 10 minutes. Invert it on a baking paper sprinkled with sugar.

For the coconut cream: (from Savour the Best)

225 grams of Philadelphia cheese

1/2 cup sugar

A pinch of salt

1/2 teaspoon coconut extract

3/4 cup cream

1 cup shredded coconut

Combine the cheese, sugar, salt and coconut extract then add the cream and turn the mixer on high until the mixture is thick.

To combine, spread the lemon curd over the cake, then top with the cream, sprinkle with coconut then roll the cake and decorate!

Chicken and Veggie roast

Whole chicken straight from the oven 🍗 with potatoes and veggies 🥔

For the stuffing:

45 grams butter, 1 chopped onion, 1 chopped celery stick, 2 egg whites, 2 cups shredded white bread, 10 shredded fresh sage leaves, 1 teaspoon salt, a bit of black pepper and 1 teaspoon sage. For extra taste, add mini bacon strips(or beef bacon)


For the stuffing:

Melt the butter and fry the onion and celery until soft. Remove from the heat and combine with the rest of the ingredients.

After stuffing the chicken, place in large pan and rub with olive oil and season with salt and pepper. Add 1 cup of chicken stock and add 2 garlic cloves and 1/2 chopped carrot. Place in the oven for about 35 minutes until chicken is cooked.

For the baby potatoes, mix with 2 tablespoons olive oil, 1 chopped garlic clove and salt.

For the veggies, boil for 5 minutes then stir fry with butter then season



Pistachio cake with cream cheese icing

Got really excited about trying out a pistachio cake(thank you @petites_choses for the inspiration). Made this amazingly fluffy recipe by @sallysbakingaddiction which also used cream cheese topping☺️

2 cups (260g) unsalted shelled pistachios

2 and 1/3 cups (250g) sifted cake flour

2 teaspoons baking powder

1/2 teaspoon baking soda

1 teaspoon salt

3/4 cup (1.5 sticks; 170g) unsalted butter, softened to room temperature

1 and 3/4 cups (350g) granulated sugar

5 large egg whites, at room temperature

1/2 cup (120g) sour cream, at room temperature*

2 teaspoons pure vanilla extract

1 teaspoon almond extract

1 cup (240ml) whole milk, at room temperature

For the cream cheese:

1 pack of Philadelphia cream cheese

1/2 cup of butter

3 cups of sifted icing sugar

1 teaspoon vanilla

1/8 teaspoon salt

Preheat the oven at 180 degrees. Grind the pistachios until smooth and set aside. In a bowl, sift the flour, add baking soda, baking powder, baking soda and salt. In a mixer, combine the butter and sugar and mix for about 3

minutes. Add the egg whites and mix for 2 more minutes then add the sour cream, vanilla and almond essence. Lastly, add the milk. Pour into 2 x 8” pans and bake until an inserted toothpick comes out clean.

For the cream cheese, mix the cheese and butter then add the sugar- put on high speed for about 2 minutes. Add the vanilla and salt and mix a bit longer.