All posts filed under: quick & easy

Almond Butter – Breakfast Edition

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They say breakfast is the most important meal of the day! I say it’s the most delicious one specially when drinking coffee 🙂 Okay… I might sound like a coffee addict, but I only drink it twice a day: A cappuccino lactose-free milk in the morning (my new habit) and a double espresso in the afternoon to keep me going! You might have noticed that I recently posted the Almond Butter Spread recipe which I am using for my morning dishes & snacks. I am also experimenting on different spread flavors depending on my mood. Here are some quick breaky recipes to fuel your day: 1. Granola & Fruits with Almond Butter Cut your favorite fruits, squeeze half an orange to add more taste. Spread the almond butter and add some granola and pomegranate seeds. 2. Toast & Fruits with Almond Butter Toast your bread then spread the almond butter. Add some banana slices and sprinkle with chia seeds, agave syrup and pomegranate seeds. Enjoy your morning. The Urban Apron

Homemade Mankoushe (in the pan) – Lebanese Flatbread

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Mankoushe how I miss you! Sometimes it gets to me like a strike, the smell of dough and fresh thyme would trigger my senses like if I was walking by a “fern” in the street (communal oven: referred to the location where the mankoushe is baked). Mankoushe is a typical Lebanese dough similar to a flatbread or pita, it is usually topped with herbs, cheese or meat. You can have it folded, wrapped or open at breakfast or lunch since it would make you feel full & satisfied. You can find it in the “fern” (communal oven) in almost every street at a very cheap price (1$). Yes, it is street food and my favorite… 🙂 When we were kids, my grandma used to take me with my brother to the “fern” every time we had a sleepover, usually early Sunday mornings before the family lunch gathering. Over the years, I used to have the Mankoushe wrap with Zaatar (thyme blend) and vegetables (tomato, cucumber, mint & olives) at school every Fridy until a fern/restaurant opened next to my school and we went over after school …

The Apple Tart

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November deserves a warm welcome. This weekend I decided to check out that easy apple tart recipe as seen on several YouTube accounts and bring warmth to my kitchen table! I used o think apples are boring and underestimated its taste in baking. I think I consumed them a lot as a snack and didn’t find it attractive anymore. Luckily this year I made peace with the apple! In fact, my new neighbor-friend made me discover its taste via her yummy German baking! The recipe is super easy however I adjusted the apple-cooking step since I am not a microwave fan for cooking directly. Ingredients: 1 frozen Puff Pastry dough 4 pink Apples (red & yellow stripes) 1 tbs Flour, to sprinkle the counter 3 tbs Lavender-Apricot jam (simple apricot jam can do the trick) 1 tbs Cinnamon (as much as you like) 2 tbs. Agave Syrup (replacing granulated sugar) 100 ml Water 1. Take out the frozen Puff Pastry 30 minutes before you start rolling it. 2. Cut the apples in halves, remove the core and cut the apples in paper thin slices. …

Work Lunch in a Jar: My Favorite Quinoa Salad

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Oh Quinoa what have you done to me! When I was in Dubai 3 years ago, I discovered quinoa on a TV documentary which pushed me to look for it. Initially, it could only be found in specialized stores. It was only until it got more popular, and the demand grew exponentially that it became available in common supermarkets. Quinoa is now considered a superfood thanks to its qualities: a complete protein source, high in iron, magnesium, and fiber. Quinoa has not only become one of our healthiest pantry staples, but also one that’s fast and simple to cook – the solution to anyone’s hectic working day! I personally like quinoa in both cold dishes as a salad or in baked recipes like cakes and crackers! My typical quinoa salad includes something grilled, fresh and cheesy. Its dressing should preferably be lemon-oil: better to keep it simple! The ingredients could vary depending on what’s available in my fridge. I tend to prepare it overnight, put it in a glass jar and keep in the fridge (dressing aside). This salad is ready to be taken to work as my lunch! I …