Author: qatareats

Strawberry sorbet and sugar free mango ice cream

Summer is here! Here are easy two ice cream recipes that help you beat the scorching heat. Strawberry sorbet (Slightly adapted from David Lebovitz’s The Perfect Scoop) Ingreditents: 1 kg. strawberries, rinsed and hulled 1/4 cup sugar Pinch of salt Directions: 1) Cut the strawberries in half and mix the sugar, making sure all strawberries are evenly covered. Let it sit for 1 hour. 2) Using a food processor or blender, blend the strawberries.  3) Use you ice cream maker as per manufacturer’s instructions. 4) If you don’t have an ice cream maker, just freeze the strawberries until desired hardness is achieved. Sugar free mango ice cream 1 kg overripe mangoes, peeled and chopped 1/2 cup heavy cream 1/2 cup milk Directions: 1) Blend the chopped mangoes, cream and milk until it becomes a smoothie. 2) Repeat steps 2 or 3 from the Strawberry Sorbet recipe **The only difference of using an ice cream maker is that it expedites the freezing time.  Advertisements

Business Lunch: Fanajeen Café – The Gate Mall

Khansa, of Creativity with Kay,  and I had our much awaited meet up today, yay! It’s been a long time since we’ve seen each other so I was so excited to have our little tête-à-tête. After much deliberation on where to eat, we decided to dine at Fanajeen at The Gate Mall.  Ambiance It was a cutesy and artsy café-type. Seats were boldly colored and plush, floors were of the black-and-white tile pattern and their table decorations of piled up saucers, cups and teapots; a real Alice in Wonderland-ish feel. I was expecting the Mad Hatter to appear anytime soon for tea! Kay assured me that their desserts were amazing but their other food items were still an unchartered territory.     Anyhow, we dared to head on to the unknown and sat ourselves. It was just our luck that their three-course business lunch was already available at that time. I must say, they do have a very good selection of food for each course. Although, what I noticed is that the foods that they …

Recipe: Easy chicken popcorn

Cook a ton of these babies and freeze in a tightly sealed container or freezer bag. Just reheat on the stove, using a pan lightly brushed with oil or  in a preheated oven. Ingredients: 500 g minced chicken 1/2 tbs turmeric 1/2 paprika 1/4 tbs rosemary Pinch of cinnamon powder 1/4 tsp basil 1/4 pepper 1 tbs salt 1 egg 1 1/4 tbs cornstarch/corn flour 1 cup crushed plain cornflakes or panko bread crumbs or plain crackers ​​ Directions: 1. Mix the chicken, herbs, and spices well. 2. Add the egg and cornstrach and make sure it is evenly distributed in the chicken mix. 3. Add the crushed cornflakes/breadcrumbs and make sure it’s mixed well. 4. Heat about 1 1/2 cups of oil in a deep pan. 5. Drop about a teaspoon-size of the chicken mixture and fry until golden brown. *If you’re planning to bake it, add 2 tablespoons of oil into the mixture and shape them into balls. Lay them out on a greased baking sheet. Bake in a preheated oven to 175 …

Recipe: Mango, strawberry, banana and chocolate chip bread

This maybe a simple banana bread but the added fruits and choco chips give it that added dimension of flavor and texture. Ingredients: 1/2 cup butter, melted 1 cup white sugar 2 large eggs 1 teaspoon vanilla extract 1 1/2 cups all-purpose flour 1 teaspoon baking soda A pinch of  salt 1/2 cup plain yogurt 2 medium bananas, mashed 1/2 cup fresh strawberries, minced 1/2 canned ripe mangoes, drained and minced 1 cup semi-sweet chocolate chips Directions: 1) Preheat oven to 350 degrees F (175 degrees C). Grease and flour a large loaf pan. 2) In a large bowl, stir the melted butter and sugar. 3) Add the eggs and vanilla, mix well. 4) Add the flour, baking soda and salt, stir until smooth. 5)  Lastly, gently fold in the yogurt, bananas, chocolate chips, strawberries, and mangoes . Spread evenly into the loaf pan. 6) Bake at 175 degrees Celsius for an hour, or until a knife/toothpick inserted into the center of the loaf comes out clean. 7) Cool loaf in the pan for 15 …

Donburi with a side of Kaizen – Wagamama Ezdan Mall

I’ve always liked Wagamama dishes (except for the ramen) especially their curry. So, imagine my happiness when I was invited there way back for the launch of their revamped menu, following the guidelines of Kaizen. But what is it? To make it short, Kaizen is the practice of continuous improvement.  By incorporating it in their restaurants, they have minimized the menu to the bare essential info , making it less confusing what to order. And the new food offerings, I must say, are delicious. Here are some of the highlights of that night: Their starters: edamame, gyoza, mushroom onigiri and chili squid. The mains: Teriyaki donburi (my favorite!). Look at all that food 🙂 The steamed hirata bun. This one is amazing, I can eat ten of it in one go.  The desserts: Banana katsu: my ultimate favorite dessert from Wagamama. The chocolate wasabi cake. It was good but I can barely taste the wasabi in it.  So, if you don’t have any ideas on where to eat this weekend, why not head over to …

My favorite falafel sandwich in Qatar

If you’ve read my previous post, I mentioned that that restaurant is having my second favorite falafel sandwich. You wanna know where my ultimate favorite is from? *drumroll* …It’s from Gad in Mathar Qadeem! Oh my Gad! This Egyptian restaurant’s falafel sandwich is to live for. It’s filled to hilt, messy to eat and you just get this feeling of wanting to give up but just can’t because it’s so good. I’m raving about this because I’ve eaten a loooot of them from various restaurants and none ever made my tastebuds feel this way. Yep, that’s fa-love-fel, my friends. The place is nothing fancy; typical family restaurant-type wherein you go in to eat and out once you’re done (think in the lines of Turkey Central Restaurant). Haven’t actually eaten there yet but did order for take-outs. And yes, their other foods like the tarb (Egyptian style kofta), kofta, kebab, lambchops are also muy deliciosó. Now, now let’s go back to the sandwich. The falafel they make is the thin type but full to the bite …

Breakfast: Moon Marina – Dar Al Salam Mall

“Where do we eat?” My hubby automatically gives me the task of deciding where to eat. Ugh, I dread this question everytime my family and I are out. So many restaurants come into my mind that I can’t decide on one. We just came from the Industrial Area to get our car fixed.  Dar Al Salam came into mind as it was on our way back. But which restaurant? Then I distinctly remembered seeing Moon Marina, a restaurant offering a mix of Qatari and international dishes, which opened last year and I’ve yet to visit. So there, we went. With all the breakthrough of different cuisines here in Qatar, it’s nice to see that there are establishments who are promoting the Qatari way of cooking. What was once an obscure cuisine in its own country and can mostly be found at homes, Qatari cuisine is now slowly making itself known to expats and tourists alike. Ambiance The inside of the place is simple with clean designs and pastel colored chairs to contrast the stark white …

Breakfast at Eggspectation – Medina Centrale, The Pearl Qatar

Friday food ritual for many people in Qatar can be categorized into two: breakfast or brunch. As my family prefer early morning breakfast, we usually head out from home at around 9:00am. Too early on a weekend? Nah, and the restaurants here are a testament to that. Three weeks ago, we decided to try out Eggspectation. We were expecting it to be fairly busy so we took our sweet time going there. Arrived at around 9:30 and man, what greeted us there was like lunch time on a weekday. It was full to the hilt with a 15-minute waiting time. The place was bustling and the staff were zooming in and out like busy bees. Exactly 15 minutes later, we were seated and our orders were taken. So, given the crowd that they had, we were expecting that the food will take time.  But we were so happily wrong, it arrived in less than our waiting time.  Hmm, things were looking good. Ambience The place has a very nice buzzing vibe. The interiors are spacious …

Soup Week: #3 Broccoli and Cheddar Cheese Soup

The fresh taste of broccoli and the sharpness of Cheddar create a beautiful gustatory combination that is sure to level up your soup game. Broccoli and Cheddar Cheese Soup Ingredients:  3 cloves garlic, chopped 1 medium onion, chopped 400g broccoli, roughly chopped 100 grams Cheddar cheese, cubed 2 cups stock or boiling water 3/4 cup milk 100 ml heavy cream Salt and pepper to taste 50 grams Cheddar cheese for garnish Equipment needed for pureeing (optional): Hand blender or stand blender Directions: 1. Heat about 2 tbs. cooking oil in a pot, add garlic and onions. 2. Once slightly cooked, lower heat to medium low and add cheese. 3. Once the cheese slightly melts, add the broccoli and stir for about a minute. 4. Add 2 cups of stock or water and milk. 5. Cook in low heat for 15 minutes or until broccoli’s cooked. 6. Stir in the cream, salt and pepper.* 7. Using the blender, puree the soup.** 8. Sprinkle with paprika, nutmeg and black pepper. Top it off with cheese and serve …

Soup Week: #2 Roasted Chicken and Vegetables Soup

Here’s my twist on the classic chicken and veggies soup. Instead of the usual way of boiling the ingredients in the stock, I decided to roast them then add the stock. Roasting the veggies and chicken gives it that slight smoky taste you only get when roasting. Roasted chicken and vegetable soup Makes 4 servings 3 small zucchini 200 gr Brussel sprouts, cut in halves  1 medium sized carrot  1 medium sized potatoes 1 onion 2 chicken thighs, cut up into small pieces Salt and pepper to taste Olive oil 1 litre of chicken or vegetable stock or boiling water For the spices, just a sparing dash of everything (you can also use any kind of spice that you want): Turmeric Paprika Cinnamon Coriander Cumin Directions: 1. Pre-heat oven to 175 C. 2. Chop up veggies into small pieces (except for the Brussel sprouts) 3. Using a baking sheet, lay out the veggies and chicken. 4. Season with salt, pepper and the spices. You can omit the spices or substitute with another. 5. Add olive …