All posts tagged: food blogger

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 …

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 …

Qatar Eats Soup Week: #1 Mushroom Soup

Let us all welcome winter in Qatar. Unfortunately, it’s not the most wonderful time of the year with all the people getting sick due weather change. And because of this, I decided to dedicate this whole week to share my recipes for easy peasy soup recipes. I’ll have a live cooking show in Instagram stories (@qatareats) where you can save the snaps for future use and will also be sharing the recipes here in my blog. So, soup #1 is mushroom soup! An all-time favorite by many, this is a classic comfort food that has helped cure from a slight sniffle to a major heartbreak. Let’s start! Easy-peasy creamy mushroom soup Ingredients: Makes 4 servings 1 onion, sliced 1 slices ham, chopped 250 grams of sliced mushrooms (can be mixed or just one kind) 3 tbs. butter 125 ml heavy cream 1 litre of vegetable or chicken stock or boiling water Salt and pepper to taste parsley for garnish lemon for seasoning Directions: 1) Melt butter in medium-high heat. Add onions and cook until translucent. …

Gadget Review: Bidafun Self(food)ie Light

Hello there! This post is not about food but if you’re a food blogger (or any blogger for that matter) or you just like taking nice pictures using your phone, I think this may interest you. I love taking nice pictures but I can’t really be bothered with bringing a DSLR with me all the time. I have much respect for those can do so, it’s a workout on its own! The main problem that I have when taking pictures is that, when it’s night time or when the lighting is very dim, my phone works overtime to get the clearest shot, which ends up with a lot of visual noise. So, I’m left with two options; 1) pray that the restaurant has great lighting or 2) ask my companion to turn on their phone flashlight for me. I’ve been racking my brain on how to go about the lighting aspect when an Amazon shopping spree hit me with the answer: a clip-on selfie light! After a fine-toothed comb search, I found the best one …

Review – Quick and Cheap Eats: Shades Café and Eatery (Doha Tower, West Bay)

I had a scheduled brunch date with my friend, whom we shall call Miss Independent, and was racking my brain on which restaurant should I bring her to. My criteria were: Somewhere quiet Preferably with a view of nature Somewhere with shaded outdoor seats Reasonably priced It was no mean feat, with the multitudes of restaurants that meet most or all of the above. As I was thinking about it, I checked my schedule for the day and saw that I had to meet with Ms. Hala later in the afternoon. Then, I remembered one Zomato Meet-up (in Qatar, Ms. Hala is synonymous to Zomato and vice versa) invite a few months back (which I wasn’t able to attend) at this little place with a garden view called Shades Café and Eatery located at the Doha Tower (you know, that infamous bullet-shaped tower). So off we went. Parking was a bit of a problem, so we had to leave the car somewhere and walk our way to the café. We arrived and the place, oh the place.  The only thing missing were the sounds …

Recipe: Chocolate Crinkles

It’s just one of those many days that I want chocolate. Like really want it. But not just any chocolate will do.  I want the soft, sugary and soothing crinkles.  It’s like love when you see it. Smell it.  Taste it. *Drool* I have found many variations of how to make crinkles but this one that I’m sharing now has been formulated by yours truly (from my old blog) to make it quick and easy. It works, I promise.  The only tricky part here is mixing the dough (that is if you do not have an electric mixer) as it can get very, very sticky. Chocolate Crinkles Ingredients 1 cup unsweetened dark cocoa powder 2 cups white sugar 1/2 cup sunflower oil or any vegetable oil 4 eggs 2 teaspoons vanilla extract 2 cups all-purpose flour 2 teaspoons baking powder 1/2 teaspoon salt Confectioners’ sugar (for coating) Directions: 1. Mix the cocoa, white sugar, and vegetable oil. Beat in eggs one at a time, and then stir in the vanilla. Add the flour, baking powder, …

Recipe: Easy vanilla-spiced cherry balsamic reduction 

Found my fridge with an over abundance of cherries. Now, what to do with them? As dinner was lamb chops, I decided to make a simple sauce out of it. This cherry sauce is so good with grilled meat as it contrasts its saltiness and smokiness. I didn’t really have a recipe, just a splash and dash of things that I have in my pantry so you can add more stuff in this sauce as you like! Ingredients A handful of cherries Water 2 tbs. balsamic vinegar Used up vanilla pod (or vanilla extract if you don’t have this) Salt and pepper to taste Directions: 1) In a heavy bottomed pan, add cherries and just enough water to submerge the cherries. Bring to a boil in high heat. 2) Once it boils, lower the heat to medium low and continue boiling until water is reduced to half its original volume. 3) Add the vanilla pod (extract), balsamic vinegar, salt and pepper. Reduce the heat to low and let it simmer until the liquid is further …

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 …