Its been three weeks since I am back in dubai and I’ve had many different experience and experiments with food. I have taken loads of pictures and posted on my instagram but never got a time to write a proper blog post. After all the pampering and help I got in sri lanka for the past 10 months, living alone in dubai has made my life busy giving me no time to sit and write a nice blog post. I love blogging and thats what I enjoy in my free time so I guess my future posts would be short of words and more images.
my week in pictures
i won suzanne husseini’s when suzanne cooks from delna prakashan of disoverspice.com on the recipe contest. i was so looking forward to get my hands on the book and was eager to try some recipes out of it.
it was a good signed copy 🙂
so as i was looking for some low carb options this recipe attracted me having got all the required ingredients i started preparations and this is how it looked…
having used pomegranates for the recipe i wouldn’t have if i dint try this wonderful way of deseeding the pomegranates. its such a wonder and make deseeding pomegranates easy as ABC. I bought a meat tenderiser from sri lanka and my husband said he dont like eating beef or mutton anymore, i was so worried how i am gonna use it but now am glad i brought it here instead of leaving back in sri lanka. i used it to deseed the pomegranates.
am not a beans fan but i really liked fava beans better than baked kidney beans. i think it tastes better.
1/2 a baguette or 4 slices of home made bread
1 table spoon kithul treacle
1/3 of a cup of low fat milk
a pinch of cinnamon powder
butter to coat the pan
- mix together the milk, kithul treacle, egg and cinnamon powder.
- cut the bread into bite size pieces.
- coat the pan with butter.
- dip each piece of bread in the egg batter and cook all sides until golden brown.
serve warm as it is.
these organic cinnamon powder mixes by ma’s are so aromatic and just pinch is enough for an egg.
these sponge cakes were made with flour which i dono the expiry date of but they tasted good.
the ones i made on macaroo sheets are still in my fridge waiting to be transformed into a dessert -)
i just enjoyed preparing them.
a handful of arugula
a few mint leaves
2 tablespoons of feta cheese
half a cucumber chopped
2 teaspoons of olive oil
salt and pepper to taste
4 slices of tomatoes
half an onion chopped
- chop the basil and arugula
- sprinkle the chopped onions and feta.
- spread the cucumbers.
- season with olive oil, salt and pepper.
- place the tomatoes on top and serve with rice or bread.