This could be truly one of the tastiest ways of making eggplant. Ahhh this smell around the house is to die for. I just ate 2 of these and still want more. Look how easy it is:)
1) Cut eggplant same way like in the photos below. Make sure to leave the "tail" on so it can hold our eggplant together. Add salt to ever cut and leave them for 30-40 minutes so the bitter taste is gone. After 30 minutes rinse with cold water and dry with a kitchen towel.
2) Cut tomatoes in semi circles. Prepare the sauce: 2 tablespoons of mayonnaise mixed with chopped parsley and 3 squeezed cloves of garlic.
3) Add salt and pepper to the minced meat and fry with some oil for a couple of minutes till pink is gone. I add a bit more of black pepper to add a nice kick to the dish.
4) Put some oil into a baking dish. Lay the eggplant cut side down, put tomatoes in the cut. Add minced meat (try to fill the cuts as much as you can). Add sauce on top (also try to fill the cuts as much as possible). Put in preheated oven for 35-45 minutes. 5 minutes before taking your dish out add shredded cheese and leave it in the oven so the cheese melts.
5. E N J O Y this yummiest eggplant !!!!
I strongly believe this recipe can be one of the best ways of cooking noodles. For all seafood lovers and weight watchers- this one won't make you put on kgs. Diabetic friendly as well:)
If you are a diabetic, you can aim for half a portion for lunch with your standard dose of insulin as half a pack of those noodles will contribute to a healthy 4 BE.
Ingredients for 2 people:
- Egg Noodles 1 pack (Medium)
- Ginger Finger size
- Chili 1 piece
- Tender stem broccoli
- Baby corn
- Chicken breast 1 piece
- Shrimps peeled, tail on - 10-12 pcs
- Calamari rings
- Madras Curry powder
- Soy sauce
- Water 200 ml
- Coriander leaves
- Cooking oil
- Red bell pepper 1 pc
1) Boil water, put noodles inside and let them cook for not more than 3 minutes otherwise they will really overcook. Put in the strainers, rinse with cold water, spread them with your hands on a plate, mix with a bit of cooking oil (so they don't stick) and let them rest.
2) Prepare vegetable mix: slice broccoli, baby corn, asparagus, chili (remove the seeds, use gloves!!!), squeeze 3-4 cloves of garlic, chop ginger finely. In a separate plate prepare beansprouts and coriander.
3) Slice chicken breast, clean shrimps ( if you don't know how- check in the How To section), make calamari rings (or buy ready made ones).
4) Pour little bit of cooking oil in the wok. Add vegetable mix (not beansprouts with coriander). Keep stirring for about 3 minutes. If broccoli is too hard, add some water to create steam, cover immediately for a couple of minutes. (smells great, right?). I prefer keeping veggies crunchy and slightly undercooked. Transfer to a big plate. In the same wok add some oil and cook your seafood mix with chicken till it is ready.
5) In the same wok add 200 ml of water, 5 tablespoons of soy sauce, 1 tablespoon of madras curry powder. Bring it to boil.
6) Add noodles to the sauce and mix well. Add seafood veggie mix, mix again. Add beansprouts and coriander, let it simmer for 1 minute and put the fire off.
7) Aren't you hungry yet? I bet your hubby and loved ones are waiting in a queue because the smell from this dish is incredible. Tasty? Told ya! Don't forget to serve it with fresh limes (Squeeze some lime for extra delicious kick).
Enjoy my Glam Chefs
Healthy, healthy and one more time healthy. I am blaming myself for being hooked on fizzy drinks. Well, living in a hot climate plays its role. All doctors keep repeating here: you gotta drink at least 2-2.5 liters of water per day. But what if I am not a fan of simply downing glasses of water? Look at this great alternative.
I guess I will be forgetting about those fizzy drinks :) There are so many way of making infused water, but today I will tell you about 2 of my favorite. I promise I will keep posting other options as well.
Cut orange into pieces and put them first. Add ice. Then put mint, then cucumbers. Add cold water and let it rest for an hour before drinking.
Cut lemons into pieces and put them first. Add ice. Then put strawberries, then basic leaves. Add cold water and let it rest for an hour.
Isn't it so easy? What a great alternative for regular water for you and your kids. I am officially hooked on this one:)
Yuppiiii... my hubby's birthday is coming up... what does it mean? Spoil spoil spoiiiilll your hubby, because he really deserves it. Well, my husband definitely deserves being spoiled every day. Tonight I decided to make something he really loves- Blueberry tart. It is not as difficult as you think. Let me be honest from the start: I am not good at baking. At all. Whatsoever. But I try to overcome this problem by trying and trying and trying. Guess what? It gets better with time and I can finally say: I DID IT! THIS IS ONE DELICIOUS BLUEBERRY TART!
Preparation of the tart:
1) Mix room temperature butter with sugar on high speed with mixer. Add one egg and mix again very well. Add corn starch, vanilla essence and flour. Here we do NOT use the mixer. Mix it with your hands otherwise the dough will not work.
2) Spread the dough evenly (thickness should be around 2 cm) on a cling, cover it and put it in the fridge to rest for about an hour.
3. During this hour we can prepare the cream. Boil the milk with 2 teaspoons of vanilla essence. Remove from the fire. In a separate bowl mix with hand mixer eggs, sugar and corn starch. Add milk to this mix stirring constantly. Transfer the cream to the pot where milk was boiling, put fire on and keep stirring. Your cream will start to thicken. Let it boil for a couple of minutes on a low fire while stirring. Add butter and turn the fire off. Make sure the butter melts. Transfer your cream into a bowl, let it cool, cover with cling and put it in the fridge for a couple of hours.
4. Lets continue with the dough: Take it out from the fridge and separate it into 2-3-4 parts. it all depends on whether you have small or big tart shapes. I separated into 2 parts: used one for medium size tart, and another for delicious cookies for tea (will tell you about them later:))
Put your dough on a wax paper, cover it with another sheet of wax paper and roll it until it is about 3-4 mm thickness. Check the size with the tart shape and cut around 2-3 cm plus. Place the dough into the shape, if it is too soft or breaking-no worries, mine broke 10 times haha but still turned out great. Make sure there are no holes, it is spread evenly. Put inside the shape above the dough some wax paper and fill it with rice or any other grain. This is done to ensure that our tart has perfect shape. Put it in the fridge for about 30 minutes. Take it out and bake at 170 degrees for 40 minutes. (As you noticed from the pictures below, I use tart shapes with removable base- makes your life easier! Can be purchased in Daiso stores for 14 AED only)
5. Take out cream from the fridge. Remember that cream was optional. We have an option here to use mixer on a high speed to make it a nice fluffy cream, which you can add to our base cream (for 200 grams of our cream we need about 75 grams of whipped cream), however I don't add as I love simple base cream.
Spread the cream evenly in the tart. Carefully decorate it with the blueberries (don't even try to just throw a pack of berries on top, not nice:) One by one. Add some icing sugar on top.
That is De-Li-Ci-OUS!
Bon Appetit my Glam Chefs!
Finally I am back after a small family break and of course I am in the kitchen again:)
I have to admit something- I never liked quinoa until I tried the one from Peru (Number 8 brand)- Organic White Quinoa which you can buy in UAE in Union Cooperative.
1) First lets prepare our magic marinade (I highly recommend marinating lamb legs in the morning so they take all the flavors by the evening): mix a good amount of olive oil, dry mint, dry thyme, 3-4 cloves of squeezed garlic, juice of 1 lemon, fresh rosemary, salt and pepper. Rub lamb legs with this delicious marinade, put them in the fridge to rest.
2. Take lamb out of the fridge right before cooking, pour some of the marinade again (the one from the same dish), remove rosemary (so it doesn't burn), cover with foil and bake at 200 C for about an hour- an hour and a half (depending on your taste). After that carefully remove the foil (the steam can burn you-watch out), increase the temperature to 220-230 degrees C and leave it for another 15 minutes.
3. Meanwhile lets prepare quinoa: Melt butter in a frying pan or a sauce pan, add 1 cup of quinoa, stir for about a minute, add 2 cups of water, cover it and leave on a low fire until water evaporates. While quinoa is cooking, prepare in a separate dish the following mix: chopped fresh thyme (about a tablespoon), a tablespoon of chopped parsley, 3 cloves of garlic (squeezed). The moment our quinoa is ready transfer it into a bowl and mix it with the herbs you prepared. Add salt and juice of one lemon.
4. Garnish lamb legs with fresh herbs. Put quinoa mix into a small cup, flip it on the plate (same like you used to play with sand forms in your childhood:)). Ready to hear "Ohh yummmm?" Told ya !
Bon Apetite my Glam cooks! (keeping image big below on purpose:)))))
Even if you haven't heard about it- definitely worth trying. Those living in hot climates will definitely appreciate it. It originates from Russia (on kvas), but there are plenty of versions in other CIS countries. People use laban, kefir, birch juice, sparkling water etc. Today we will make one with laban! This cold soup is one of my favorites, taste of my childhood.
1) Boil potatoes, meat and eggs (of course separately). Don't throw away the stock from beef- put inside carrots, marrows, potatoes and make delicious vegetable puree for your little ones. Cut all of the ingredients into small cubes same like in the photos
2) Mix everything in one bowl and then separate by portions (from this quantity should be 3 portions).
Add very cold laban, salt (don't be too shy on salt, it will taste better) and add a bit of ice cold water (or even a bit of Perrier). Decorate with half an egg. Add sour cream. How easy is that?? How healthy!!!
Your okroshka is ready my Glam Chefs!
If you love biryani, you should definitely try a different version- Traditional Uzbek Biryani. This dish exist for 100s of years and was knows to be a cure for the weak ones. So.. If you are trying to lose weight, mmmmm, how to say it nicer- eat little bit (if you manage because it is delicious). There are at least 20 ways to cook this Pilaf, therefore there is no need to tell me that "my momma did it differently). This a basic version without complicating it (like frying lamb bones, fat etc). My aim here is to make your life easier without losing on an excellent taste.
1) Let's choose our lamb correctly. We need Australian or Iranian lamb which is shown in the pictures below. This lamb has excellent amount of fat. Dry fat free lamb pieces will not work, telling you from now. Cut it into cubes.
2) Wash the rice like 5-6 times by changing the water. We don't need dirty rice here. No patience? Always think about patience you have when you have your nails done. Aha! Here we go. On the 5th -6th time your rice will finally be in clear water. Now soak it in boiling hot water with some salt for about an hour.
3) Cut the carrots into a match sticks size. Check out the pictures below
4) Prepare peeled garlic same like on the photo. (it goes perfect for decoration! My husband loves it).
It is important you cook pilaf in a cast iron pot (I got mine for Galleries Lafayette)- it is very heavy and simply perfect for cooking. It is a costly investment but what if I tell you it has a lifetime warranty? You will end up saving in a long run... Heat 300 ml of cooking oil until smokes starts coming from it.
5) Use kitchen paper towel to dry your lamb pieces you don't end up drenched in hot oil. Put lamb in the pot and let it fry there for few minutes until you see the sides browning. Add onion juice, If you used sliced onions- start with onions till color turns golden and then add lamb. Add carrots, do NOT mix, let it cook for another 3-4 minutes. Add garlic heads. Add a bit of water so the carrots are covered and leave it to cook for about 50-60 minutes on low fire. Remove garlic heads- we will use them for decoration of our dish.
6) After 50-60 minutes, let's play with some spices: add 1 tablespoon of dry coriander spice, 1 tablespoon of cumin powder, some dry chili, and a handful of barberries if you have. Add salt- make sure to make it much saltier than you usually eat as in the next step we will be adding rice and water which will absorb all of the salt and you will end up with tasteless pilaf.
7) Now we start adding soaked rice: slowly spreading it evenly. Look at my photos below. Add garlic cloves (peeled) by pushing them with a wooden stick inside (I use wooden chopsticks). Make holes with the same wooden chopstick. We make holes in order for our rice to enjoy the flavors of spices we added in the previous step. Add hot water to cover the rice about 1-2 cm . I usually make incisions in garlic cloves so we can enjoy more flavors.
8) As the water starts to evaporate, make a hill from the rice same like in my pictures and leave it to boil for few more minutes on a low fire. Make sure that you do NOT mix the rice and meat. Taste the rice- if it is still too hard, add some water and boil more. If it's okay or little bit hard- leave it. Turn off the fire and let your pilaf rest for about 30 minutes covered. Rice will become soft. Ready to serve? Mix it well!
Enjoy this amazing pilaf my Glam Chefs! Bon Appetit!
Husband calling: "Darling! We have visitors from my work in about an hour, can you please have some snacks ready?" . Has it ever happened to you? Or maybe you have a neighbor coming over for a quick chat. Empty table when visitors are coming in not in our dictionary. You are the ultimate Chef! You are always ready to impress.
One of my "save my face" dishes when people are coming over is bruschetta. The only problem is that it is so tasty that I usually have to make more:) It won't take more than 10-15 minutes. Ready? Time is ticking....
- 1 whole-wheat baguette (or you can use white, however I prefer healthier options in general, but sometimes we simply have no choice)
- 3 tomatoes
- olive oil
-2-3 cloves of garlic
-basil leaves (Thanks for comments- a MUST HAVE:)))
1) Slice baguette same like shown below and toast it in the toaster or crisp it up a bit in the oven.
2) Cut tomatoes into small squares. Remove the seeds (check the pictures below). Add salt and fresh grinded pepper. Add chopped basil (thanks Carol for mentioning it)
3. Mix olive oil with squeezed garlic. Right before serving this dish, brush this mixture on top of toasted baguette slices, put tomatoes with basil on top. Try one? hey hey heeeeeey...leave some for the guests:)
Bon Appetit my Glam Chefs!
1) Please ensure to defreeze the filo dough completely by keeping it outside for about an hour or so. Otherwise it will have too many cracks. Although not a big deal, but still it is much easier to work with solid sheets. Melt the butter on a low fire. I posted a picture of a tray I use for my Arabic sweets. It is around 40 cm in diameter (yes, we eat! a lot!). Those can be easily purchased in Dubai in stores like Kabayel Discount Center.
2) Prepare the filling: use grinder to grind nuts. Add 3 tablespoons of orange blossom water, 3 tablespoons of sugar, 1 tablespoon of water. Mix well. Your mixture should be like a thick paste.
3) Heat the oven to 160-165 degrees Celsius
4) Take one sheet of filo dough and butter it really generously. Cover it with another sheet of dough and batter it generously as well. The another sheet and another extra kilo for you (I mean butter it also:)) 3 sheets will be more than enough. Then check the photos below: put your paste same as in the pictures 1 cm from the edge. Don't be too generous or too shy about your paste-it needs to be something in the middle: not too thin, not too thick. Then wrap it once tightly and cut. Repeat the same with the paste until your sheet finishes. You can redo it all over again with other sheets (if you have a family of 20, triple the quantities in the ingredients section). Cut rolled dough into pieces same like shown in the photos. Don't be too afraid of the cracks-butter will magically "glue" them.
5) Brush generously your baking tray with butter (butter will become your best friend by the end of this recipe). Arrange your baklawa pieces close to each other. Before putting tray in the oven guess what? We brush our baklawa with butter again. I hope you didn't change your mind eating it... it's okaaaay.... we all gotta spoil ourselves sometimes! Put it in the oven for 35 minutes.
6) While baklawa is baking we need to grind pistachios same way we grinded almonds with walnuts and prepare the magic syrup. 3/4 cups of the water mix with 1 cup of brown sugar and bring it to boil. Make sure it doesn't boil for more than 10 minutes otherwise our syrup will become too thick. Approximately on the 8th or 9th minute add 2 teaspoons of orange blossom water and squeeze a quarter of lemon. on the 10th minute turn the fire off. Easy, right?
7) Take out baklawa after 35 minutes in the oven and straight away pour the syrup all over it (don't miss a piece), sprinkle with grinded pistachios and let it rest in a room temperature for about an hour.
P.S. I came to know that some restaurants use brown colorant in their syrup to give baklawa this brown color. Well, I don't! Don't ask why)
Ready to receive some complements from your mother-in-law? :)
If you are not on good terms with cooking, I highly recommend preparing everything in advance, chopped, in different bowls, so you end up just following my recipe step by step.
2. Prepare the following: peeled quartered mushrooms, cut into circles lemongrass, lime leaves, slices of galangal, chilies. In a separate bowl prepare coriander leaves.
3. Pour chicken stock in a bowl, bring it to boil, add Lemongrass, lime leaves, slices of galangal, chilies,2 table spoons of fish sauce, 2-3 tea spoons of chili paste, 1-1.5 table spoon of tom yum paste, squeeze 4 limes and let your soup boil on low heat for about 5 minutes.
4. Add shrimps, squid, mushrooms and boil Tom Yum for about 10 more minutes. Taste it: if you need more spice, add an extra tea spoon of chili paste. If you want it to have more kick-squeeze more limes.
5. Make sure not to cook it for more than 10 minutes as shrimps will overcook. Garnish with coriander leaves.
Done! Ready! Isn’t it easy? Isn’t it tastier than anything you tried before? Told ya!
Bon Appetite My Glamorous Chefs!