All posts tagged: homemade

The Famous Labneh Tart

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You might have tried it or even seen it! I love serving the Labneh Tart as a starter for a typical Lebanese lunch with a twist. This tart translates my vision of modernity & tradition. First, it has what I love the most: “Labneh” and not any ordinary one, the Goat Labneh. Second, it has this fine art in the pastry with the “Pate Brisee”. The best part is that you get to top it with whatever you feel like tasting and drawing (or simply what’s left in the fridge). My trick is to have circular drawings so that each slice has a bit of everything! Ingredients: Tart brisee 300g Goat Labneh (I love using “Tanayel Les Fermes” or “Goodies” from Lebanon) 20ml Cooking Cream 1/2 White Onion Sumac, Salt, Pepper Possible Toppings: Black Olives Chopped Mint or Zaatar Mixture Sun-dried Tomatoes Thinly sliced Radish Sliced Spring Onions You can work the labneh mixture while the Pate Brisee is baking in the oven (refer to Pate Brisee recipe). 1. Put the onion in the mixer with 1/2 tsp of sumac, salt and pepper, …

How to Zoodles (Zucchini noodles)

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I am back to Zoodle! It’s been a while I didn’t share any recipe and for my come back I am sharing my latest kitshy dish: the Zoodles, aka Zucchini noodles. A perfect gluten free and vegan recipe, refreshing for summer, light for the tummy and takes 10 minutes to be ready thanks to the spiral slicer “spiralizer”. I found this handy spiralizer at Crate & Barrel Dubai, press on the link for more details. Ingredients: For 2 servings (as a starter) 3 Zuchinis Bunch of cherry tomatoes 1 tbsp Olive Oil 1 tsp Basic Pesto Parmesan (optional) 1. Spiralize the zucchinis. 2. Cut the cherry tomatoes in halves. 3. Heat 1 tbsp olive oil in a skillet over medium heat and sauté the noodles with the tomatoes for a few minutes (keep it ardent). 4. Stir in the pesto and cook for 2-3 more minutes, until well incorporated. 5. To serve, dish up zoodles and top with basil leaves and shaved parmesan if you are not vegan! Check out my video with Arabic subtitles on …

Great Cappuccino Topping

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It’s me myself and my awesome cappuccino! Indulging mornings or afternoons need a savory crunchy cappuccino.This Praline topping has it all to make a major difference in the way you serve a latte or a cappuccino (anything that has a sumptuous mousse). It can be refrigerated for at least a month if it lasts that long 😉 Ingredients: 1 cup sugar 1/2 cup mixed nuts or just almonds 1. Heat the sugar over high heat to dissolve it by just tilting the pan carefully to move it around until color starts to change into caramel. 2. Quickly add the nuts and swirl them in the pan to coat them. 3. Transfer the praline to an oiled baking tray and let it cool for an 1 hour before breaking it. Tip: I’ve put it in plastic bag and smash the praline pieces with a rolling pin to get a dusty praline. Enjoy your Coffee. The Urban Apron

Flavored Water

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For those who dislike water and those who can’t stop drinking it! Fruit & vegetable infused water is known for belly slimming, anti-bloating, craving control, mood boosting and the list goes on. The best part is that it’s so refreshing and super easy to make. Pick your preferred flavor & detoxifying combination: 1. Strawberry, lime, apple, mint 2. Ginger, lime, cinnamon stick 3. Cucumber, lime, lemon, rosemary 4. Apple, lime, cinnamon stick 5. berries, basil, lemon 6. Make your own mix! General directions: Cut the fruits and put them in a water jar Fill the jar with water and store in in the fridge, you can refill water up to 2 days max. Refresh your senses! The Urban Apron

Waffles, the old fashioned

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No better way to start a morning during your weekend without good old Waffles topped with honey and orange slices. Fortunately, I have the traditional recipe tucked into my apron. Please note that a less calorific recipe will be added later 😉  Ingredients: 2 cups Flour 2 Eggs 40g Butter 1.5 cup warm Milk 4 tsp Baking Powder 2 tsp Sugar 1 tsp Salt 1 tsp Vanilla extract Preheat the waffle iron before mixing the dough. 1. Put the flour in a bowl with the baking powder, sugar and salt; 2. Beat the eggs in a separate bowl and add the warm milk, butter and vanilla; 3. Stir in the flour mixture and beat until blended, it will take less than 1 minute (make sure you don’t over blend); 4. Pour in the mixture into the waffle iron and cook until the waffles are gold and crispy; 5. Serve the warm waffles with honey and some fruits on the side. Bon Appetite! The Urban Apron

Chocolate Hazelnut spread

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Last week, I decided to make my own Chocolate Hazelnut Spread and got hooked ever since! Early 2016, I decided to lower my processed food (e.g. Nutella) consumption, which pushed me to search for different hazelnut chocolate spread recipes. My preferred taste combo: less cream & butter, and more chocolate. Note that the dosage hazelnut-chocolate can be changed depending on your taste. The spread lasts 4 weeks in the fridge, just remove ahead of time to let the spread soften. Ingredients for 100g: 1 cup Skinned Hazelnut 2 tbs Cream 2 tbs Unsalted Butter 2 tbs Sugar 100g Milk Chocolate 100g Dark Chocolate 1/4 tsp Sea Salt 1. Preheat oven to 180°C (about 350°F); 2. Spread out the hazelnuts on a baking sheet and roast for 10 minutes until deep brown color. Make sure to shake them for even toasting and let them cool; 3. Grind the hazelnuts and sugar in a food processor until smoothed, it should take 1 minute for a buttery effect; 4. Melt the chocolate over a saucepan of simmering water; or just put them in the microwave for 15 seconds; 5. …

Homemade Gnocchi

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This Festive season requires deluxe comfort food. I am having an Orange Duck Confit as I main dish and I am not keen on having plain potatoes or pasta on the side. So why not mixing both (in a way..)? Gnocchi would do it perfectly so I can I am having gnocchi as a side dish so I am making them ahead of time and putting them uncooked in the freezer until the D day! Check out this simple recipe for a yummy homemade dish from scratch: Ingredients: 6 serving 700g Potatoes 500g Flour 1 Garlic clove 1 Egg pinch of Salt 1 tsp Nutmeg 1. Bring a large pot of salted water to a boil. Cook the potato in boiled water with garlic and thyme for 30 minutes until tender but still firm. 2. Drain the potatoes then peel them and mash them with a potato masher. 3. whisk the egg with a pinch of salt and nutmeg before combining with mashed potato, 4. Add the flour in 3 batches. Knead until dough forms a ball. Shape …

Homemade Olive Bread

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Making Bread at home is not that difficult, you just need patience to raise the dough and usually it takes 2 hours at least before baking it! To tell you the truth, I didn’t wait that long because I just wanted to try this recipe during my intensive workshop. As you can see it doesn’t have lots of crisps on top because the dough was baked 40min after it was prepared! However the taste is just GOOD and if you follow the steps nothing can go wrong! Ingredients: 500g Flour 1 tsp. Sugar 1 tsp. Salt 2 tsp. Yeast 300ml Warm water 100g Black olives (I used some remaining olive paste) The dough process: 1. Put the flour in a bowl with the salt and sugar and make a hole in the center. 2. Mix the yeast with warm water and leave for 5-10 min till you see a soft crust on the top. 3. Pour the yeast-water in the center of flour and mix until the dough catches a little consistency. At this stage nothing can go …