It has been a busy week and this time it had nothing to do with cooking or baking. When you have lived in a home for several years there are inevitable repairs and fresh coats of paint needed. Even though the work was nothing major, the areas in the house being repaired are turned upside down and workmen are in and out of the house all day long. The lingering smell of paint is never very pleasant and I always leave a few large onions peeled and quartered on a tray (in each room painted) overnight, which really helps to remove the smell of paint. Once the repairs and painting have finished (which felt like forever), next comes the cleaning and putting everything back in its place. When everything is so disorganized I like making something quick and easy, to keep in the fridge when hunger strikes… like this delicious smoked mackerel pâté. Continue reading
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Looking out our kitchen window stands a lemon tree, the fruit is yet small and many more months are needed for them to mature. The lemon tree leaves are abundant and have a beautiful citrus aroma when bruised. So, also thought about using lemon leaves in a recipe.
A little late in posting but here is this months ingredient pick…LEMONS. Bright yellow, tart and acidic in flavour. This citrus fruit brightens both savoury and sweet dishes and is very versatile in the kitchen when it comes to recipes. I would imagine a staple ingredient in most kitchens and we are never without them.
Whichever way you choose to enjoy this long Eid break…make it a sweet one.
My first encounter with “Um Ali” was when I arrived in Bahrain many moons ago and it was, love at first bite. When attending buffets and gatherings I would always seek out this middle eastern dessert. Um Ali translated means "Mother of Ali” and it’s made up of precooked flaky pastry soaked in a mixture of sweetened milk and cream, with added nuts and raisins and with Farah’s recipe, dried coconut. Once assembled the pudding is usually baked until golden. Of course variations exist with this rich pudding which originated from Egypt.
Whether you are celebrating Gergaoun or Easter, old-fashioned butterfly buns are fun to make. These delicious baked goods are popular with grown-ups and children, making them perfect for family gatherings.
Making pesto with mint is an easy way to preserve this herb if you have plenty growing in your garden.