All posts tagged: Qatar blogger

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 …

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. …

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: 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: One-pan Salisbury Steak

This is one recipe that I always have at the back of my mind for those days when I don’t know what to cook anymore and can’t be bothered to think of any. This is my own version of Salisbury steak, with the ingredients simplified to make it easier to cook (if you still have the time!) especially during weeknights.  Ingredients For the patties: 1/2 kg. ground beef 1/4 cup bread crumbs (if you don’t have this, just use flour) 1 egg 1 onion, minced 1 tsp. dried basil 1 tsp. salt 1/2 tsp. pepper 1 tbs. of cooking oil For the gravy:  1/2 cup flour 3 tbs. milk 2 tbs. heavy cream 1 cup water 1 tsp. soy sauce (just for coloring) salt and pepper to taste Directions 1) Mix all the patty ingredients and roll them into a ball. 2) Heat 2 tbs. of oil in a big pan, medium-high heat.  3) Once hot, place the meatball and flatten them in the pan. Cook for 4 minutes on each side. Set the meat …

Guest Experience at The Address Hotel Dubai Mall – UAE

One Thursday night, Mr. Eats came up with a decision “let’s go to dubai tomorrow”, a trip was scheduled for the following weekend just became a spontaneous getaway. Planning and booking started by 10pm that night. There was no time for visa atrangement or even packing anything. So, to makes things easy, we booked our arrival at AL Makthoum Airport, got visas-on-arrival and proceeded to head to the hotel. After a 30-minute taxi ride, we arrived at The Address Dubai Mall by 9AM. Knowing that the check in time is 3PM, our plan was to drop off the bags ( small handbag and his work laptop!!) at the reception and head out to the Mall. We were surprised when the receptionist offered us different room type than our booking  (did it via Booking.com) with Burj Khalifa view and an upgraded package (originally bed and breakfast) to package with four meals served at the lounge, free laundry for couple pieces and airport drop on checkout. To top that, she asked an agent to accompany us to …