Diversen

This recipe reminds me of spring, Jordanian sunshine and mint sold by the bushes. For a while in Amman, I added mint to just about everything. Being a good[...]

I was first introduced to chocolat fondant in Jordan, when I helped a French (as it should be) friend of mine prepare it for his birthday. I remember how, back[...]

Ever since I tried that blackberry-mint sorbet a couple of weeks ago, I've been sold. Don't see why I didn't think of it earlier, as there's nothing to it and[...]

Ok, I realize that I have been posting a lot of cream soups and that it's getting to be time for something else. But with asparagus in season, so cheap,[...]

Ingredients (serves 2): 1 avocado, peeled and de-seeded 1 tbsp cream 3 tbsp orange juice 2 tsp lemon juice 4 Melba crackers (or other relatively neutral[...]

No ice-maker needed for this one, just a freezer and a fork. I served this as desert for our Easter sunday meal and was delighted not only by the intense[...]

This is one of those dishes that came back over and over as I was growing up, usually on special occasions as part of a three course or four course meal.[...]

It's March 14th - the day of Pi. In honouring the tradition of Pi-day (which I didn't know existed until this morning), I thought I'd join the Pi-crazed and[...]

This recipe is an adapted version of Bok Choy and Beef from the 2000 edition of Gourmet. It was simply amazing and really easy to make. I'm exploring this[...]

Preparing dried garbanzo beans from scratch is time-consuming, but certainly worth it. The half hour I spent peeling them today felt strangely therapeutic and[...]

Today was my first time experimenting with egg crepes and I was pleasantly surprised. They don't need flour or milk, and make a very light, hearty alternative[...]

Last summer, I posted a tahina-based 'natural' hummus recipe, but this sun-dried tomato version is a great alternative. Ingredients: 1 large cup dried garbanzo[...]

I'm lucky that B. contributes to the cooking every now and again. Some time ago, he came up with this recipe, which his mother used to make for the family. I[...]

This is the first time I cooked with quinoa, and I was pleasantly surprised. It's lighter and less bland than plain rice, has a slightly nutty flavor and[...]

Hardly any cooking required for this one! I usually opt for rucola (rocket) salad, but was in the mood for something different today and decided to try baby[...]