Pistachio & Rosewater Shortbreads

Pistachio & Rosewater Shortbreads

It’s been too long between posts, I know! Things have just been really hectic as we come up to the end of another year. Finalising photo shoots, the kid’s school functions, my little baby boy getting bigger and more demanding…and so the list goes on! Anyway, the timing of today’s post really couldn’t be any better as my Instagram has just (over the last day) moved into the 10k mark, which is very exciting! When I first started on Instagram, I really did so with no expectations. All I had in mind was wanting to be able to share my food photography, styling and my growing passion for cooking. It’s been just over 8 months since that first post and I still can’t believe how much it has grown and the opportunities that have come my way due to it. I am ever so grateful for all those who have been following, liking and giving such lovely feedback. Thank you all so much!! Recently, I have been experimenting with the Lebanese shortbread cookie (called ‘ghoraybeh’ in Arabic). They are sweet and soft and so ‘melt-in-your-mouth’ yummy! I have loved making & gifting them, every time adding twists to see what flavour combo would taste best. So here I have the recipe for you & for the first time I have also taken it to my You Tube channel The Lebanese Plate. It is my first cooking video and I have to admit I am not the best at moving image but if you bare with me, hopefully with time I’ll get better! Please go on over, check it out and subscribe! I hope...
What childhood memories are made of

What childhood memories are made of

Unearthing memories from long ago I find dollops of family, friends, school, playfulness, off the wall laughing and sometimes crying. There were mostly good times, which were of course, like anybody else, trumped at times with a sprinkling of sad moments. From time to time I remember specific events but truthfully, the older I get the harder I find I need to dig into that memory bank. Not surprisingly, what I do recall easily are so many memories of food. My childhood was full of food. Lots of food. I’m guessing this may have something to do with my Mother whose philosophy was ‘if you have a meal and I wasn’t around to see it, did you really eat?’ Even now, the first thing she’ll ask my kids is ‘have you eaten?’ And of course she’ll insist that they have something regardless of their response. My Mother also had quite a sweet tooth, which I’ve definitely inherited from her. We always had Turkish delights lying around which she would squish and sandwich between two milk coffee or arrowroot biscuits. And then there were the bowls of sweet and creamy rice pudding, the dish that now holds a special place in my heart. Thinking about these I feel a great sense of comfort. In my moments of nostalgia I tell my kids about my past ‘foodie’ thoughts and experiences. I wasn’t much into cooking back then but I was always a sucker for good food. One time I told my girls about how I wished I could ‘download’ food from my TV, during my favourite ads! ‘Omg, Mum! Where did you even get your ideas?’...
Apple Tarts & Baklawa Crumble

Apple Tarts & Baklawa Crumble

Saturday mornings during (what we call) our ‘pre-child’ era often meant long sleep-ins followed by a simple breakfast that was lazily mustered together with one eye closed; at a time that technically would be considered lunch. Fifteen plus years & 4 kids later, Saturday mornings are now quite different! They are much busier and of course long sleep ins are completely out of the question. In fact, it’s almost impossible when you have an ever growing ‘to-do’ list you’re trying to catch up on.Add that to the kids in your bed, ‘too loud for that time of day’, full of energy shenanigans, whining over trivial things & the many cries of hunger as though the kids haven’t been fed in weeks. And we can’t forget soccer, lost shin pads, shoes & jerseys! In light of all that, we really have grown to love Saturdays. Look, it certainly wasn’t one of those ‘love at first sight’ kinda things. We’ve just, somewhat, become increasingly acquainted through acceptance & a familiarity of sorts. Once we get over that initial morning bump, the weekend is the only oppurtunity we get to have some quality family time. And that’s special. From a big leisurely breakfast, outings, board games or movies or (what we’re really loving of late) cooking up a storm in the kitchen. My older three are not so little anymore (13, 11 & 9) so cooking together has become a lot more fun. They’re yet to master the ‘cleaning up’ stage but otherwise it’s great to see them come up with their own ideas (mostly sweet!) and enjoy going out and shopping for what’s...
Mohalabia ~ Lebanese Milk Pudding

Mohalabia ~ Lebanese Milk Pudding

Those of you who follow me on Instagram would probably think my family and I are forever making and eating desserts! Well, reality is we don’t. No, really, we don’t! We do try our best to stick to a ‘everything in moderation diet’. And then there’s the whole time thing…who ever has enough of it! Usually weekends are left for the fancier stuff, for experimenting and desserts that require a lot of time and effort. During the week, on the other hand (if there ever is dessert on the menu) it needs to be quick and simple. This here is one of my favourites. If you love Rice Pudding (like I do), you will be sure to love Mohalabia. Mohalabia is a popular Lebanese dessert that can be best described as a Milk Pudding, to those not familiar with it. It really is so easy and so quick to make. You can have it as is or add your favourite fruits and/or nuts. What I love about this simple dessert is, for a special occasion, you could easily jazz it up. Try pouring it into pre-made tart cases & once set top with slices of fresh fruit. Yum! Print Mouhalabia ~ Lebanese Milk Pudding Yield: 5 serves Ingredients 2 2/3 cups milk 2 1/2 tablespoons cornflour 3 tablespoons white sugar 1 tablespoon orange blossom water 1 tablespoon rose water Instructions Method Use 2 tablespoons of milk  and combine this with the cornflour. Mix to form a paste and add to a saucepan with remainder of milk and sugar. Simply bring to the boil, reduce heat and continue whisking for...
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