Thursday, August 7, 2014

Fattoush salad

Look no further! This is the perfect salad: fresh cucumber, ripe tomatoes, tons of fresh parsley and mint, crispy homemade flat bread croutons and a tangy lemony garlicky dressing… Yes, it is. Perfect.

Here's how you can make Fattoush.



INGREDIENTS (for 4 people):
for the salad
- 1 small head of romaine salad
- 1 cucumber
- 1 large handful of cherry tomatoes
- 1 sweet green pepper
- a bunch of flat leaf parsley
- a bunch of fresh mint
- 1 loaf of Khoubiz or any flat bread like a pita (click here for a recipe)
for the dressing
- juice of 1 lemon
- 1/2 cup extra virgin olive oil
- 1 big clove of garlic
- a pinch of salt (to taste)


RECIPE:
- this recipe is so simple! Just chop all the salad ingredients (except the bread) and arrange in a serving bowl

- break the flat bread into bite sized pieces and toast them until crispy and sprinkle over the salad

- prepare the dressing: combine all the ingredients in a bowl and using a stick blender, mix until emulsified, pour over the salad and toss

- Enjoy!

Sunday, August 3, 2014

Khoubiz (Lebanese flatbread)

I have been CRAVING Fattoush salad for the longest time! The thing is: I had no flatbread at hand… No matter, though! I took matters in my own hands to make it happen.

Here's how I made my own Lebanese flatbread!

PS: keep an eye on here, the Fattoush salad recipe might follow very soon!



INGREDIENTS (4 loaves):
- 3 cups AP flour
- 1/2 pack of active dry yeast
- 1 cup warm water
- 1 tbsp olive oil
- 1/2 tsp sugar
- 3/4 tsp salt


RECIPE:
- preheat your oven at 500F with a baking sheet or pizza stone in it
- reserve 1 cup of flour to use later and put the remaining 2 cups in a bowl

- dissolve the yeast in a little bit of the warm water, then add the remaining water, salt and sugar

-pour in the center of the 2 cups of flour and mix a little bit of flour in to thicken the liquid. Cover with a cloth and leave in a warm spot for about 10-15 minutes until frothy and bubbly

- when the yeast mixture is bubbly, start mixing the rest of the flour and the olive oil in using a dough hook attachment in a standing mixer for about 5-6 minutes, or good ol' elbow grease for 15 minutes

- the dough should now be soft and slightly sticky. Place it on a floured surface and knead for another 10 minutes until the dough is soft, springy and smooth.

- put a splash of olive oil in a bow and place the dough in the bowl, making sure to cover it in oil. let rest covered in film in a warm place for about 1-2 hours, or until it has doubled in size

- deflate the risen dough with your fist and put on a floured surface. Flour your hands so the dough won't stick and knead for another minute or so, then split into 4 equal sized balls

- roll out the balls into thin discs (maybe 1/4 inch?), cover with a cloth and let rest for another 20 minutes

- bake the flat breads one at a time, as they will puff up and take more space as they bake: put a floured disc directly on the baking sheet (I used a pizza stone) and bake for 4-5 minutes. Repeat with the remaining discs

- these breads are delicious on their own, dipped in olive oil and salt as a snack, and perfect with hummus, artichoke dip or used as a pita pocket for lamb skewers!
- enjoy :)

Wednesday, July 30, 2014

Blueberry and cherry pie

My favorite part of summer? Fresh fruit galore!

I've been stocking up on fresh cherries because well, I love them! And what better to do the other day when it started pouring down outside and I couldn't enjoy my Sunday? Yes, you guessed it right: Ch-ch-ch-cherry pie! And since I had a few leftover blueberries that were threateneing to go bad, I decided to use them up in a beautiful sweet pie!

Here's how I did it.



INGREDIENTS:
- 2 cups of fresh blueberries
- 2 cups of fresh cherries, stemmed and pitted
- zest and juice of 1/2 lemon
- 1/2 cup granulated sugar
- 2 tbsp cornstarch
- 1 pie crust (click here for a recipe)
- a small piece of butter and a pinch of flour to grease and dredge the dish (not pictured)


RECIPE:
- preheat your oven at 375F
- Pit and stem the cherries, and mix them with the blueberries, lemon zest, juice, cornstarch and sugar and let rest at room temperature until ready to use

- grease the pie dish with butter and dredge with flour, then roll out the pie crust thinly (about 1/8") and place gently in the center of the dish

- scoop the pie filling in the center of the crust and trim the extra dough

- if you are feeling artistic, feel free to use the dough trimmings to decorate your pie

- bake the pie at 375F for about 45 minutes, or until the dough is just golden and the filling is cooked and bubbly

- this delicious fruity, summery and juicy cherry-blueberry pie is best enjoyed warm with a dollop of sour cream or vanilla ice-cream!