All posts tagged: tips

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

How to peel the Beets

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I always watched my mom boiling beetroots then rinsing them in cold water and peeling them with a knife. It looked complicated especially that everything turned magenta red in the kitchen. Beetroot is an underestimated vegetable in my humble opinion, none cooks it because of its complicated peeling and transferring color. But here is the 4 steps solution to make peace with the beets: 1. Clean the beetroots: wash and cut stem and greenery from both side. 2. Cut them in halves and put them on wax paper in a tray. 3. Roast the beetroot in a preheated oven at 350°C for about 40 minutes (depending on their size). Beets are done when the skins are puckered and a toothpick is inserted easily till the center. 4. When beets have cooled a little bit just peel off the skin, I usually wear gloves to avoid the color transfer. >> You can store them in a container in the fridge up to 3 days or in the feezer up to 1 month. Hope it helps! The Urban Apron

How to peel Bell Peppers?

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Bell peppers contain high quantities of vitamin C and add great taste to dishes but sometimes they are tough to digest so it is better to peel off their skin by roasting them. What you might not know is that roasted bell peppers are tender, smoked, and delicious. They add flavor and texture to a variety of dishes and sauces. The method I use guarantees a faster way to peel off the skin without loosing any tasty flavor. This method can be used with any peppers; bell or chiles. 1. Chargrill the bell peppers on an open grill at medium flame, use the tongue to turn them until completely black, it should take about 10 minutes. 2. Remove the bell peppers and rub off their black skin. 3. Remove the stalk and pips and cut the bell peppers into large strips. >> Make sure to peel the bell peppers without holding them under water since it will make the sweet smoked flavour disappear.  

Summer Breakfast with quick tips!

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Summer offers a large variety of tasty fruits, ideally you want to have them all in a large bowl for breakfasts and/or snacks! Here is a healthy and satisfying recipe for summer mornings:  bowl full of fresh fruits, yoghurt and cereals to kick off the day (believe me you won’t get hungry before noon). Now the problem is that you can’t clean, peel and cut all those fruits at 8am. Mornings are usually hectic or lazy and sometimes you are not in the mood to hold a knife or step into the kitchen. Plus you know if you don’t have a descent breakfast you would eat anything you see once you are outside the house and that’s what you are avoiding for a healthy diet. So the Tip for a quick & fresh breakfast is to prepare the fruits overnight and add a little bit of fresh orange juice to avoid the ripe fruits. As for the Greek yoghurt part, I didn’t have to drain or do anything since I found 2 good brands in Danube Jeddah, in the imported section: …