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!

Cheese Pizza

My perfectly imperfect pizzas 🍕 I was spending time with my kids and niece yesterday and I really didn’t feel like ordering a ready-made one. Granted, they had to wait a bit longer to have lunch, but really enjoyed the final result.

pizza
What you need:
230 ml lukewarm water
1.5 teaspoon sugar
1.5 teaspoon fast-acting yeast
2 was tablespoons olive oil
410 grams strong bread flour
1 teaspoon salt
Combine water, yeast and sugar in jug and set aside for 10 minutes until frothy, then add the olive oil. Sift the flour and salt and make a well, the add the liquid mixture. Knead(I use my kitchen aid) for 5 minutes, place in oiled bowl and leave to rise for 1 hour. Divide into 6 balls, spread then add the toppings of your choice☺️ bake in the preheated oven until crust is golden and cheese is melted. Enjoy!

Creamy chicken pasta

I had extra chicken in the fridge the other day and decided to use it to make pasta. The whole prep and cooking time didn’t take more than 30 minutes, and that’s what I really like about this dish.

pasta

What you need:

350 grams spaghetti, cooked
1 tablespoon oil
300 grams chicken, sliced
350 grams chopped mushrooms
1 cup cream
Grated Parmesan
1 teaspoon ground nutmeg
Basil, to garnish
Method:
Heat the oil in a pan and sauté the chicken until cooked. Add the mushrooms and cook for about 3 minutes. Add the cream and nutmeg and boil on low to medium fire for about 15 minutes. Combine with the pasta and add Parmesan, to taste. Enjoy!

Cheese & cold cuts platter with berry topping

Throwback to this New Year’s Eve feast where I got to experiment with a cheese platter and berry cheese topping courtesy of @peasandpeonies!

Brie

What you need:

  • One brie round
  • 1 tablespoon brown sugar
  • 6 ounces blackberries
  • 6 ounces blueberries
  • 3 tablespoons coconut oil
  • 1 teaspoon fresh rosemary finely chopped

Method:

  1. Preheat oven to 180 degrees.
  2. Place chilled brie round on parchment paper and cut parchment paper into a circle enough to cover the brie. Place the parchment paper circle into a baking dish, and place brie wheel onto the parchment paper. (Don’t cut the top of the Brie)
  3. Add the berries to a small sized baking dish (a pie dish works fine), sprinkle the berries with sugar and coat in coconut oil, sprinkle with rosemary and gently mix everything to make sure all the berries are covered in coconut oil and sugar.
  4. Transfer the cheese and the berries into the preheated oven and bake for 15 minutes.
  5. Remove baking dishes from oven, gently transfer baked brie to a serving plate, spoon the berry mixture on top of the baked brie, garnish with fresh rosemary.
  6. Serve immediately with crackers, and cold cuts.
  7. Enjoy!

Link to original recipe

Oriental sunny side up eggs

eggs

What you need:

  • 1 tablespoon olive oil
  • ½ onion, chopped
  • 1 crushed garlic
  • 150 grams minced beef
  • 1 teaspoon ground-all spice powder
  • ½ teaspoon cinnamon
  • 4 eggs
  • Salt & black Pepper
  • Fried pine nuts, chopped tomatoes and chopped parsley for garnishing

Method:

Fry the chopped onion for about 2 minutes until soft. Add the crushed garlic and fry for another minute. Add the minced beef and fry until cooked and add all the spices. Crack the eggs on top of the mix and cover until cooked. Serve hot, garnish with fried pine nuts, chopped tomato and parsley and enjoy!

Strawberry Swiss Roll

Sometimes the hardest looking desserts are the easiest to make! This Swiss roll base has only 3 ingredients and can be filled with whatever you like. Amazing recipe by @maryberrybakeoff:

strawberry

What you need:

4 eggs
100 grams sugar
100 grams self-raising flour
1.5 cup whipped cream and fresh strawberries to fill and decorate.

Method:
Preheat the oven to 220 degrees. Grease tin(I used a silicone one) and line with baking paper.
Whisk the eggs and sugar together in a large bowl until mixture is light and frothy.
Sift the flour into the mixture, carefully folding it in. Pour the mixture into the tin and spread evenly. Bake for 10 minutes or until golden brown.
While the cake is baking, place a piece of baking paper bigger than the size of the cake and sprinkle it with caster sugar.
Once the cake is cooked, invert it into the sugared paper. Quickly loosen it and peel it off. Trim the edges of the sponge. Leave to cool slightly then spread the cream and strawberries. Roll up the cake firmly.
Sprinkle with icing sugar, cream and strawberries!