All posts filed under: Recipes

Recipe: Lemon and Monterey Jack Muffin Cake

I originally planned to bake a lemon cream cheese muffins but was faced with a sudden dilemna once I finished the batter, that 1) I threw away my rusty muffin tin and 2) I only had Monterey Jack cheese. Note to self: Follow the rule of cooking thumb;always prepare the ingredients first! Fingers crossed that it’ll come out edible. Weird but edible. Lemon and Monterey Jack Muffin Cake Ingredients 1/4 cup unsalted butter, softened 1/2 cup white sugar 1 large egg 1/2 tsp vanilla extract 1 teaspoon lemon zest Juice from 2 medium-sized lemons 1 1/2 tsp baking powder 1 cup all purpose flour 1/2 cup thick/heavy cream 1/2 cup of cubed Monterey Jack cheese Directions 1) Preheat oven to 175C. 2) Grease and line a square or loaf pan with greased baking paper.* 3) In a large bowl, cream butter and sugar until fluffy using a stand or hand mixer. 4) Add the egg, lemon juice, zest and vanilla and whisk until fully mixed. 5) Add the flour, baking powder, and cream. Mix until …

Recipe: Waffles with caramel sauce 

One of the perks of waking up early is that you get to have the house all to yourself. And because of the peace and quiet, I found clarity on what to make for breakfast; waffles!  The high maintenance cousin of pancakes, these little sweethearts are just a meal on their own or can be eaten as a dessert. Whichever way you eat it, happiness will ensue. Waffle with Caramel Sauce: *If you’re going to make the sauce, make sure you do it before the waffles. Ingredients Caramel sauce: 3/4 cup sugar 1/4 cup water 1/2 cup heavy cream 3 tablespoons unsalted butter Waffles: 1 3/4 cups all purpose flour 1 1/2 teaspoons baking powder 2 tablespoons sugar a pinch of salt 1 1/2 cups milk 2 large eggs 6 tablespoons unsalted butter, melted and cooled Directions: For caramel sauce: 1. Using a saucepan, combine sugar and water in medium low heat. 2. Once dissolved, increase heat and boil until syrup is golden brown in color.  3. Add cream, please be very careful as the …

Khushaf: Traditional Egyptian drink/dish for Iftar during Ramadan

Ramadan Kareem! It’s that time of the year when the spirit of giving and happiness is at an all time high in the Muslim community. The sense of normalcy of the people despite fasting for about 16 hours in 40C – 50C Qatar heat is a humbling experience. So what’s a better way to end the fast and start a great meal? A refreshing khushaf.   From what I was told, it has different varieties in the ingredients, ranging from dried fruits and nuts, cooked or soaked in milk or juice or water.  My version comes from my husband’s mother who always prepared this for them every Ramadan to break the fast. Ingredients 1 cup of dried prunes 1 cup dried apricots 1 cup dried figs 2 liters water 1 1/2 cup of demerera (raw sugar)* *you can use any type of sugar and increase/decrease the amount of it, depending on your taste. Just don’t put too much so as not to overwhelm the taste of the fruits Directions 1. Bring the water to a rolling …

Baked Chocolate Glazed Donuts

My daughter is now here in Qatar, hurrah! And because of that, my niece is now a regular weekend visitor at our place. With kids around, it means that we must have an endless food supply otherwise they will start wrecking havoc.  Sweet stuff are must and as I’m minimizing their junk food intake, I decided to bake chocolate donuts for them  which is a (ahem) “healthier” option than their fried (but oh so yummy) variety. I got the recipe from this website http://www.annieschamorrokitchen.com/baked-yeast-donuts/. The recipe provided different types of glazes but it was too much for my tired being to make so I only opted for the choco glaze.  The result? very light and delicious donuts! It’s as good as fried donuts with less oil. I convinced myself that since it’s healthier, I can eat as much as I want. However,  the kids and my husband beat me to it. I haven’t even finished glazing all the donuts when they started eating. I made about 2 dozens but they just gobbled it all up. …

Qatar Eats Makes: Kani Salad

Eh, I’ve been having this craving Japanese food lately. For like two weeks now, really. I didn’twant to blow all my money in eating out so I decided to make this kani salad.     Ingredients:    Dressing: ¼ cup Japanese mayonnaise 2 tablespoons rice vinegar ½ teaspoon sugar 1 teaspoon chile sauce A dash of ginger powder 1/4 teaspoon sesame oil Pinch of salt Fish roe of your choice (optional) Salad: 4 shredded kani sticks  1 mango, peeled and shredded 2 cucumbers, peeled and shredded 1 very small lettuce head 1 nori sheet, cut thinly Directions: Whisk the dressing ingredients together. Season according to your tasteand set aside.    Shred the cucumber, mango and lettuce in a food processor or use a potato peeler and place in the bowl.          Add the kani and the nori.    Toss with the dressing immediately before serving.    Itadakimasu!🤗

Qatar Eats Cooks: Baked Seafood Foil Pockets

Baked. Seafood. No other words needed.  Serves 2 Ingredients: 2 corn, cut into 2 inch size (frozen will do) 500g. shrimps, shelled and deveined 2 med. sized crabs, cut in half 6 herbed-type sausage ( in Carrefour you can check out the lamb makanik in the meat section), sliced  200g. fish fillet, cut into pieces Spices: 1/2 tsp. sea salt 1/4 tsp. paprika pinch of chili powder 1/8 tsp. dried basil 1/8 tsp. dried oregano 1/8 tsp. crushed pepper 1/4 tsp. all spice powder 1/8 tsp. cumin 1) Preheat oven to 160C. 2) Put all the ingredients in a foil. Make sure that the foil is big enough to be folded on its side. 3) Mix all the spices in a small bowl. Once mixed, sprinkle some on the corn and seafood mixture.     4) Shake the foil to distribute the spices. Lastly, drizzle olive oil just to coat the ingredients and to prevent sticking.      5) Bake for 20 mins or so, or just until all ingredients (especially the crabs) are cooked.     Dig …

Lazy Eats: Pasta Almost-Bolognese 

Here we go again. It’s nearing the end of the month, which means salary is not up for another week and using up all the food in the fridge, freezer and pantry is a must. And right now, I only have the following that will sustain our hunger: minced meat, canned tomatoes, and pasta. The makings of a Bolognese sauce. Trouble was, these were the only ingredients we have available. Oh well, what the heck, I can still make a good pasta without the other trimmings. Off we go… Ingredients: 500g minced meat 4 250g canned tomatoes Chopped onions, as much as you want 500g pasta, cooked Dried herbs of your preference Salt and pepper to taste Directions: 1) Heat a wok or pot with 3 tbs. oil. Once hot, cook the meat first until lightly brown.     2) Add the onions, cook until translucent. 3) Add a little bit of salt and pepper and the dried herbs of your choice. I find that when meats are seasoned separately from the sauce, it enriches the …

Lazy Eats: “Un-classic” Tiramisu

My husband and I were supposed to share a Victoria cake slice that I got from Megamart yesterday. Until my friend saw and devoured it before I could blink. So now, we had a dilemna: both of us are now hankering for something sweet. But since our oven is still not fixed, baking is not an option. Here comes tiramisu to the rescue. Easy enough but I, however, am not confident preparing raw eggs. So, instead I thought of using bananas. Hey, if you can make pancakes out of bananas then for sure you can use it for tiramisu, right? (I may or may not have had my fingers crossed while repeating this to myself prior to preparing it). Without further ado, here’s the recipe: Makes 2 layers of a 9″ square pan Prep time: 20 mins Chilling time: 6 hours Ingredients: 250 ml thick cream, chilled 100 grams granulated sugar 2 bananas, mashed 350 ml mascarpone, softened 350 ml espresso or very strong black coffee, cooled 35-40 Italian brand lady fingers  (Italian brand because …

Qatar Eats Cooks Ginataang Kalabasa (Pumpkin cooked in coconut milk)

Hey y’all, how ya doin’?! Here’s Filipino recipe that I really love for its simplicity  and deliciousness. Ginataang kalabasa means ginataan meaning “cooked in coconut milk” and kalabasa meaning “pumpkin”. You can use any type of protein to accompany the veggies, I used clams and shrimps for this one. Ingredients: 1 onion, minced 4 cloves garlic, minced 1/2 medium sized pumpkin, skinned and cubed 1 medium sized eggplant, chopped 1 bitter gourd, sliced (optional) 250 grams, peeled shrimp 250 grams, clams 4 tbsp. fish sauce (or you can use salt) 1 200ml. can coconut milk Pepper Instructions: Heat oil in a cooking pot. Sauté half of the garlic and onion with the clams first. After 5 mins, put the shrimps until half-cooked. Transfer into a plate and set aside. 3. In the same pot, sauté the remaining onion and garlic until it loses its color. Add the all the pumpkin. Reduce the heat and cover the pot. 4. Once the pumpkin is soft yet firm, add the coconut milk, pepper, fish sauce and the remaining …

Qatar Eats Cooks Tom Yum Yum Yummy!

So, working hard takes its toll on my stomach.  I get so h(a)ngry by the end of the day that I start craving all sorts of food.  Tonight, I just wanted something to soothe my tired soul.  And what better way to do that than with a nice hot bowl of soup. But nothing too heavy in this! It has to be light and heavy at the same time (d’ya get what I mean?) Well, tom yum is the answer. I got the recipe from this website and boy, oh boy, it was as authentic as you can get. Authentic Tom Yum Recipe (ต้มยำกุ้ง) with Shrimp  Prep time 10 mins Cook time 20 mins Total time 30 mins Author: Mark Wiens (EatingThaiFood.com) Recipe type: Soup Cuisine: Thai Serves: 3 – 5 Ingredients 2 liters of water 4 stalks of lemongrass 1 inch chunk of galangal 10 kaffir lime leaves 10 Thai chilies 5 cloves of garlic ½ kilo shrimp 300 grams of oyster mushrooms 2 roma tomatoes 2 white onions (medium sized) 2 teaspoons of …