Beetroot Lentils Hoot

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Beetroot and winter to me go together hand in hand as this sweetness it adds to the salads makes it just the thing you need for such a cold weather. Beetroot stains your hands and your working area, yet it’s worth it as its velvety taste melting in the mouth brings about a burst of flavor in your mouth and adds this oriental taste to your dish.

To make this salad you would need:

– 2 Small Onions (Chopped Fine)

– 4 Garlic Cloves (Chopped Fine)

– 250g Green/Brown Lentils

– 1 Tbsp. Rosemary

– 1 Tbsp. Oregano

– 1 Tbsp. Sage

– 150g Raw Beetroot Peeled (Sliced Thin)

– 100ml Rice Vinegar

– 50ml Soya Sauce

– Handful Of Mint

– 1 Tbsp Pomegranate Molasses

– 1 Tbsp Apple Vinegar

– Juice Of 1 Orange

– 100ml Olive Oil

– Salt (To Your Liking)

Saute the onions along with the garlic in a dash of olive oil until they are golden, adding the lentils and herbs tossing them around to be fully coated. Cover the lentils with water and simmer around 20 minutes or until the lentils are soft. We take that off heat and  let it cool down on a side after adding the soya sauce. We mix all the ingredients together and sprinkle with the dressing to your liking along with the mint.

Warm Loving Wishes To All

Lama

Chili Hot Chocolate شراب الشكولاته بالفلفل

A Cold Winter Is Coming Ahead… I Look Forward To Making My Favorite Hot Chocolate… Chili Hot Chocolate  
It’s rich and heartwarming to make it you need :

 
– Enough of your Milk of choice to fill two mugs (it’s always great to share)
– 1 Fresh Red Chili
50 g Dark Chocolate
– 1/2 Tsp Ground Cinnamon
– Brown Sugar/Honey 

Simmer the milk on low heat along with the chili (make a slit into it) and cinnamon then add the melted dark chocolate and keep stirring till it’s perfect. 

:لصنع كوب شراب الشكولاته بالفلفل 
حليب ما يكفي ليملأ كوبين 
1/2 ملعقة صغيرة من القرفة 
قرن من الفلفل الاحمر الطازج 
50 غرام من الشوكولاتة الداكنة 
سكر بني أو عسل للتحلية 

اغلي الحليب على نار هادئة مع الفلفل المفتوح قليلاً بالسكين والقرفة ثم أضيفي الشكولاته المذابة إلى الخليط وتابعي التحريك.

Hearty Minestrone Soup

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Who does not like a hot cup of soup on these days of autumn? The smooth taste and fullness of flavor makes you feel warm inside out. That feeling that you crave during office hours and just makes you feel satisfied and not heavy. Italians have a brilliant soup that has this brilliant effect, we all know that one as “Minestrone” and it comes in so many variations yet the same fantastic rich intensity.

To make this soup you would need:

– 1 Fillet Of Beef (250 Grams) (Note you can make it vegetarian)

– Conchiglie (Shells) Pasta (Small Ones)

– Carrot (Chopped into cubes)

– Potatoes (Chopped into cubes)

– Zucchini/Squash (Chopped into cubes)

– 1 Large Onion (Chopped into cubes)

– 2 Garlic Cloves (Minced)

– Can Of Red Kidney Beans

– Fresh Ripe Tomatoes (Chopped into cubes)

– Bunch Of Parsley (Chopped Fine)

– Tomato Paste

– 1 Vegetables Stock Cube

– 1 Tsp Of Chili Flakes

– Parmesan Cheese To Grate On Top Before You Serve It

– Salt & Pepper To Season

This soup is super easy to make yet it is an absolute pleasure to devour, toss the garlic and onions in the pan with some olive oil. Soon as the aroma starts spreading add chopped bits of beef to the mix and keep stirring, slowly start adding tomatoes, potatoes, squash, carrots and a drained red kidney beans. Pour water till it covers the mixture leaving it to simmer, when it boils you can add your vegetable stock, chili flakes as you desire and two spoons of tomato paste then the pasta. Leave to simmer until the potatoes are well done. You can your salt and pepper a couple of min before you turn it off.

minestrone soup

Stir in the parsley and leave for 3 min before serving in lovely bowls with some grated Parmesan cheese and a lovely warm piece of bread to the side. This would be just a sensational hit for all winter long and you can vary the vegetables you use in it as much as you like. Full of healthy nutrients and flavorful sensational taste.

Loving Warm Wishes To All.

Lama

Chickpea Salad For Me

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Chickpeas are one of those ingredients that you have in abundance in the Arabic cuisine in general, but to me I have always liked the twist of actually steering away from the typical. I love salad and vegetables a lot and I enjoy them warm and cold, so I decided I’m going to blend these into a beginning of autumn warm salad full of healthy vegetables and full flavor to end summer season with a bang.

To make this Mediterranean delight you would need:

-2 Cans Of Chickpeas (Drained & Rinsed)

-1 Red Onion (Sliced Thin Wedges)

– 2 Courgettes/Zucchini (Sliced)

– 1 Colored Pepper (Chopped To Square Slices)

– Plum Tomatoes Halved

– 3 Tbsp Of Fine Fresh Chopped Parsley/Coriander

– 5 Tbsp Olive Oil

– Pinch Of Cumin

– Lemon Juice (Half Would Do)

– Feta Cheese (Optional)

Get your oven ready at 200 degrees, get the sliced veggies lined up in a roasting pan season them with black pepper and some olive oil before you put them in the oven. Make sure your veggies get stirred and browned a bit before you take them out.

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When your veggies are cooked allow them to cool for a couple of minuets then add them into a bowl along with the chickpeas. Toss the ingredients with some olive oil, lemon/lime juice, salt, cumin and the parsley.

Sprinkle your feta on top of the serving plate to add a kick to the taste. Your guests would find it amusing if you had slices of toasted pitta bread on the side. To be fair it’s also a great tasty dish cold as well as it warm.

Loving Wishes To All

Lama

PS: The photos are not mine, I shall replace them with mine soon as they are ready.

Crunchy Sweet Cookies

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All I can think of today is that I need something sweet and crunchy to munch away during this stressful day at work. Something that would go well with a cup of tea and make everything seem okay. I guess all I truly need is a couple of my  healthy cranberry hazelnut cookies.

To make these yummies you need:

– 50 g Unsalted Butter (Softened)

– 40 g Sugar

– 25 g Soft Brown Sugar

– 1 Egg Beaten

– 150 g Self-Raising Flour

– 50 g rolled oats

– 50 g Dried Cranberries

– 40 g Toasted Chopped Hazelnuts

– 1/4 Tsp Vanilla Essence

Dried Cranberries

Beat the butter, sugars, egg and vanilla essence till they are smooth in a bowl. Add your flour, oats along with the cranberry and hazelnuts to the mix and stir to combine them. Now spoon the mixture on to a baking sheet (waxed sheets so it won’t stick to the baking pan) and try flattening it a bit with the spoon.

Bake them at 180 degrees for around 6 min until they are golden brown, transfer them onto a cooling rack and of course enjoy responsibly. Overdosing is common.

Loving Wishes To All

Lama

PS: The photos are not mine, I shall replace them with mine soon as they are ready.