Rum Flambéed Asparagus Serrano Sticks

Another trip around the sun and another series of produce coming back again. What is the produce that you miss the most and craving for?

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We in Lebanon are – still – fortunate for four seasons (somehow) and with each we have a series of produce of vibrant sweet fruits and fresh green and colorful vegetables to garnish our palate with. It starts peeking through around early March with some juicy orange loquats and luscious red strawberries then some crunchy fuzzy green almonds that are sour at the beginning of their season we dip them in salt to break the sourness. The peak of this season is stone fruits like apricots start making an appearance.

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Sausage Shakshouka with Anchovies and Capers

This is not my first shakshouka recipe. It is said, once you make it, you’ll keep making it all the time. I am not an exception to the rule!
Rarely do I repeat the same dish exactly to the point. It has to be different in something. And this time won’t be any different.

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My love for shakshouka is real. A real love story. Or in the terms of food writers; it is a perfect marriage of ingredients and flavors. Jokes aside, it is. If you haven’t tried it at least once, you’re missing out. Continue reading

Grilled Vegetables and Halloumi Salad

I go back to the archive and see what recipes should I make and add to keep a variety. I find that I should no longer post any salad recipe. But HOW CAN I? I LOVE SALADS

Mind you, when I say SALAD, I don’t mean lettuce and tomato and cucumber. This is a plain old [BORING] salad.

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My salads are usually fun and exciting as I use ingredients that are not typical in restaurants. I love mixing between grains like lentils and freekeh, and big filling vegetables like zucchinis, carrots, peppers, and radishes, and leafy greens like the superfood spinach and rockets leaves and chards. All those are things you can easily get in the produce shops with an average price tag.

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Easter Recipe You Should Prepare

The month is almost over and EASTER is due!

Oh yes!

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What do you usually do on Easter week and weekend?
Share those in the comments. I’d love to read them

Over the years, I’ve posted Easter recipes including traditional ones that my family prepares EVERY YEAR…

YES. KAAK ASFAR

If you are looking for that recipe and other things to prepare this week for this holiday, I will make your lives easier. Follow the list below to help you plan some Easter gatherings recipes, some traditional Easter recipes, and some fun Easter-inspired ones.


Special Easter Recipes

Maamoul: stuffed Easter cookies

Easter is not the same without Maamoul. These semolina butter cookies are heaven in a bite. Choose your filling; date, pistachio, or walnuts.

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Kaak Asfar (Palestinian Yellow Easter Bread)

Maamoul and Kaak Asfar are Easter staple for my family. It never an Easter breakfast without Kaak Asfar with labneh and the colored eggs, followed by Maamoul and coffee.

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Kaak Asfar – Palestinian Easter Bread


Naturally Colored Easter Eggs

The third MUST-HAVE for my family’s Easter table. We get the blessed eggs from Easter Mass at dawn and compete on who has the strongest egg by having a one-on-one egg-cracking contest. Watch out for the family member who is very watchful over his egg, it might be a fake 😉

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Hot Cross Buns

I’ve been a follower of Jamie Oliver’s magazine and his shows. I’ve used one of his recipes to make these with a few changes to suit what I have at home, first, and suit the flavors I want. These Hot Cross Buns are nice pillowy bread buns flavored with great spices, ginger, and sweet dried fruits. Brush the top with honey for a beautiful glossy glaze and cover the sliced halves with a generous spread of butter. Try it and let’s see what you think

The ones pictured here, as I remember, over-proofed and looked a bit weird and tasted yeasty. But that didn’t stop me from sharing


Hot Cross Muffins

A twist on the hot cross buns, also adapted from Jamie Oliver. As I was writing this, a video was released on his channel of Chocolate hot cross buns with melting chocolate inside! Possibilities are endless with these sweet spicy buns


Bourbon Easter Egg Cookie Truffles

Sneak in some booze into your Easter – because why not! – tradition by making these cookie balls with two shot of bourbon. Dress them up for the occasion


Pastel Decorated Chocolate Bark

If you’re not into fancy sweets or you don’t have much time, this is yours. Just melt the chocolate, bring its temperature down a bit and pour it over a baking sheet AND DRESS IT AS CRAZY AS YOU WANT. Break it apart or let your friends take pleasure in the task


EASTER LUNCH INSPIRATION

Coriander Rub Roast Chicken with Trimmings

This is making its way into my family’s Easter lunch tradition, in case we have the stomach capacity after a food-loaded breakfast. Serve it with a zesty salad with ginger and garlic


Marjoram and Pine Cone Roast Chicken

The epitome of spring in a roast recipe. Grab the fresh herbs and grind them into a paste and rub it onto chicken with loads of olive oil and butter. The vegetables at the bottom will roast and crisp up from the fat dripping down from the chicken. Grab the pine cones from the forest, wash them and add them to the tray for an added aroma of pine and wood

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Chicken Breasts in Tomato Sauce

This is one of my favorite easy chicken dishes. Marinate. Grill. Mix. Bake. Serve.
It should be ready in less than an hour


Coriander and Garlic Roasted Vegetables

Serve the above chicken with roasted vegetables with coriander and garlic. For me, roasted vegetables can pass as a main dish if well prepared and paired with something grains or pulses maybe.


Lebanese Roasted Vegetables with Grains and Greens

Speaking of which, roasted vegetables, with quinoa, chickpeas, lentils, or anything. I’m sold! Hold the meat. I’m happily having a salad


Goat Cheese Marinara Cups

A warm entree with delicious flavors and textures. It’s easy, quick and delicious. So what more do you want?


Roasted Strawberries with Labneh Cheesecake Cream

If you’re not making any of the sweets above, use the seasonal strawberries and prepare this fresh dessert. It tastes like a sundae, only BETTER


Whatever you decide to prepare, the most important part is to celebrate the holiday (whether you’re a believer or not) and the family gathering and the delicious food.

Have a blessed week

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Goat Cheese Marinara Cups

This is a recipe I crave every now and then.

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I’ve had it the first time at a restaurant in Hamra-Beirut a year ago and tried to replicate it with a great success.

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