Chicken and mushroom risotto

This creamy risotto was the perfect meal on a cold Chicago day 🍚

Here’s what you need:

25 grams butter

1 chopped onion

2 chicken breasts, sliced into strips

300 grams Arborio rice

500 grams sliced mushrooms

1 liter chicken stock

1 tablespoon of Parmesan

Salt and pepper

Method:

Melt the butter and stir fry the onions on medium fire for about 3 minutes. Add the chicken strips and fry until cooked. Add the rice and mix for about 1 minute. Add the sliced mushrooms then start adding the chicken stock a bit at a time until it’s absorbed. Add salt and pepper and sprinkle with Parmesan to serve!

Strawberry Cheesecake

The fastest cheesecake you’ll ever make, for those times where you have people over and need to whip up something really fast!

Here’s what you need:

For the base:

175 grams digestive biscuits, crushed

85 grams butter, melted

For the cream cheese:

250 grams Philadelphia cheese

4 tablespoons maple syrup

1 teaspoon vanilla

Method:

Combine the crushed digestive biscuits and melted butter and place them in 6 individual ramekins. Divide the cream cheese topping(you just need to mix the cream cheese, maple syrup and vanilla) evenly and top with strawberries!

Enjoy!

Smoked salmon eggs

If there’s one breakfast you need to try it’s this one. The combination of eggs, cream and smoked salmon work sooo well together. Tried it once and we’ve been hooked ever since, especially my hubby. And the nice part is serving it in small ramekins so each person can get one serving size.

What you need:

40 grams butter, melted

1 leek, thinly sliced

1 green onion, thinly sliced

180 grams smoked salmon

1/2 cup cream

Salt and pepper

6 eggs

1/4 cup finely grated parmesan

Chopped chives, to garnish

Method:

Melt the butter in a saucepan and fry the chopped leek and spring onions until soft. Remove from the heat and add the salmon and cream. Season with salt and pepper. Divide the mixture among six buttered ramekins, and add an egg in each one. Sprinkle with parmesan and bake for about 20 minutes until cooked. Garnish with chopped chives.

Enjoy!

Hummus

I don’t know how to start talking about hummus. A staple in any Lebanese feast(Mezze). There have been so variations to it recently- from beetroot the chocolate hummus, but this recipe here, it’s the original one, where it all started! It’s all about getting the proportions right- putting too much tahini will make it dry, and not adding enough garlic and lemon will just make it bland. I hope you enjoy this one, and if you’re feeling adventurous, you can add minced beef with fried pine nuts on top!

What you need:

2 cans of soaked chickpeas

3/4 cup tahini

2 tablespoons lemon juice

2 Crushed Garlic cloves

Pinch of Salt

Olive oil and 1 teaspoon paprika

Method:

Combine chickpeas, tahini, lemon juice, garlic and salt in a food mixer until smooth. Place in a bowl and add olive oil and sprinkle with paprika. Enjoy!

Barbecue Shrimps

Barbecue Shrimp, the way we like it at home! Mom has been making this for us ever since we were young and not a month passed without me cooking it. Can’t begin to explain how delicious and flavorful it is.

What you need:

500 grams king prawns

2 teaspoon corn flour

1 teaspoon salt

1 egg white

1 teaspoon curry powder

1 large onion

1/4 teaspoon sugar

2 teaspoons satay sauce

1/2 cup cream

1/2 red pepper, sliced lengthways

1 cup oil

Method:

Shell prawns, using point of small knife to clean. Put cornflour, salt and unbeaten egg white in a bowl, mix well. Add prawns, mix well. Allow to stand one hour.

Heat oil in frying pan or wok, add prawns, fry quickly for 2 minutes until prawns are just cooked.

Remove from pan and drain.

Drain oil from pan, leaving 1/4 cup oil. Add peeled and chopped onion, sauté 2 minutes. Add curry powder and sugar, stir for one minute. Add prawns and stir 1 minute. Add sate sauce and cream, bring to boil, reduce heat and simmer one minute. Add peeled and sliced pepper. Remove from heat. Enjoy!

Fish and Chips

Some days I want to eat healthy, and others, others I GO ALL OUT: greasy, yummy and super heavy. Saturday was one those days where I had family over, and wanted to make something quick, and impressive. Enter my Fish and Chips. Honestly, this took barely any time to make, and was a big winner.

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What you need:

  • 1 lb cod fillets, skin off (4 fillets) You can use other types of fillets you like 
  • 3 cups of canola oil for frying
  • 1 cup flour
  • 1 cup beer
  • kosher salt to taste
  • 2 tsp baking powder
  • 2 tsp old bay seasoning(I omitted this only because I didn’t have it) 

Heat oil in a large sauce pan and while oil is heating, in a large bowl add the flour, beer, baking powder, and old bay seasoning. Mix well.

Dip the fillets in the batter and let excess run off.

Add fillets to the hot oil, one at a time ( do not overcrowd pot) and fry until golden and crispy. About 5 minutes

Drain on paper towels and serve immediately with chips/fries.

Link to original recipe here . 

Peanut butter cheesecake Oreo brownies

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Brownie Base 

1/2 cup unsalted butter
6 ounces(170 grams) good quality dark chocolate, chopped
1/2 cup all-purpose flour
1/4 cup unsweetened cocoa powder
1/4 teaspoon salt
1 cup granulated sugar
2 large eggs
1 teaspoon pure vanilla extract

Peanut Butter Cheesecake Layer

8 ounces(225 grams) cream cheese, softened
1/2 cup creamy peanut butter
1 egg, beaten
1/2 cup granulated sugar
1 teaspoon pure vanilla extract
1/4 teaspoon salt

For assembly

16 Oreos, whole
8 Oreos, roughly chopped

DIRECTIONS:
BROWNIES

Melt the butter and chopped chocolate in a small saucepan over medium-low heat. Stir frequently until the mixture is smooth. Set aside and let cool for about 10 minutes.

Meanwhile, whisk together the flour, cocoa powder, and salt. Set aside.

Whisk the sugar into the chocolate mixture. Then, add the eggs one at a time, whisking until combined after each addition.

Add vanilla and stir to combine.

Fold in the flour mixture using a rubber spatula. Batter will be thick. Set aside.

PEANUT BUTTER CHEESECAKE

Using an electric mixer, beat the cream cheese on medium-high spead until smooth.

Add the peanut butter, vanilla, salt, and sugar and mix until combined.

Add beaten egg and mix until just incorporated.

TO ASSEMBLE

Preheat the oven to 350 (180 degrees) degrees Fahrenheit and line an 8×8 baking dish with parchment paper.

Pour approximately 2/3 of the brownie batter into the bottom of the prepared baking dish and smooth with a rubber spatula.

Layer whole Oreos on top. It will take 16 Oreos to cover the entire brownie layer.

Cover with the cheesecake batter and smooth it with a spatula.

Scoop the remaining brownie batter on top and spread it out gently. Swirl slightly with a sharp knife, if desired.

Top with chopped Oreos.

Bake at 350 degrees(180 Celsius) for 40-45 minutes. Cheesecake will be golden brown and middle should only be just slightly jiggly.

Original recipe here

Halloumi & Veggie wrap

wrap

What you need:

  • 2 tablespoons of olive oil
  • 200 grams of halloumi cheese
  • 100 grams of mushrooms
  • 1/2 red pepper
  • One handful of fresh spinach
  • 3 pita wraps

Grill the halloumi cheese with one tablespoon of olive oil and set aside. Saute the mushrooms and set aside as well. Roast the red pepper until soft. Combine the halloumi cheese, mushrooms, red pepper and spinach in a wrap and enjoy!

Strawberry Crumble

I’m a big fan of crumbles. The combination of fruits and dough(straight from the oven) is the perfect mix of sweet and crunchy. I had a bunch of strawberries and stumbled upon this recipe- and I’m so glad I tried it.

crumble

What you need: 
1/2 cup white sugar
1/2 teaspoon baking powder
1-1/2 cups all-purpose flour
1/4 teaspoon salt
1/2 cup very cold butter, (8 Tablespoons)
1 egg, beaten
1 teaspoon vanilla
2 cups fresh strawberries, chopped
1/3 cup white sugar
2 teaspoons cornstarch

Instructions
Preheat the oven to 180 degrees.
Place parchment paper on the bottom of the 8×8 pan that hangs over the side of the pan. (This is to make it easier to remove the Strawberry Crumb Bars after cooking.)
In a medium bowl, stir together 1/2 cup white sugar, flour, baking powder and salt.
In a separate measuring cup or small bowl, beat an egg with a fork. Add the egg and vanilla to the flour mixture.
Using a fork or a pastry cutter, cut the butter into the flour mixture. Work with the dough until the pieces are very small. Dough will be crumbly.
Pat half of the dough evenly into the bottom of the prepared pan.
In another bowl, stir together 1/3 cup sugar and cornstarch. Stir in the strawberries.
Spoon the strawberry mixture evenly over the bottom crust.
Crumble the remaining dough over the strawberry filling layer.
Bake in a preheated oven for 45 minutes, or until top is slightly golden brown. Cool completely before cutting into squares.

Link to original recipe from Flavor Mosaic here.