Samkeh Harra (Spicy Fish)

Gourmet Cooking Club Q8


  • 1.5 Kg hammour fish filet
  • 1 bunch of parsley
  • 1 bunch of coriander
  • 2 1/2 heads of garlic
  • Juice of 4 lemons
  • 500 g of tahina (sesame seed paste)
  • 3 tbsp paprika powder
  • 3 tbsp tomato paste
  • Vegetable oil
  • Olive Oil
  • 100g slivered almonds
  • Salt
  • Chili pepper
  • 500 ml waterphoto14


  • Clean the fish, rub it with salt, oil and some lemon juice and cover it with aluminum foil.  Put it in the oven on 200 degrees Celsius for 40 to 45 minutes, then open the foil for 10 more minutes.
  • Mash the garlic and cut the parsley and the coriander.
  • In a pan, fry the garlic until it changes color, and add the parsley and then the coriander.  Once done, remove from the fire, add the tahina and then add the water gradually and mix.  Add the tomato paste, the paprika, the salt and the lemon.  Mix…

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Banana Protein Muffins

Debbie's Midwestern Kitchen

Another yummy breakfast or morning snack idea, ideal for those of us trying to increase our protein intake during strenuous training.  Also a healthier “splurge” option during those non training months, this recipe is one even your kids will enjoy:  Banana Protein Muffins.  You can increase the protein by breaking the muffin apart in a bowl and topping it with vanilla (or your favorite flavor) Greek Yogurt.  An energizing and tasty breakfast, snack, or dessert option!

Banana Protein Muffins

Wet Ingredients:

2 Bananas (the more ripe they are, the easier they are to mash)

1/4 cup Egg Beaters

1 container of Vanilla Greek Yogurt (5 – 6 oz)

1/4 cup Unsweetened Vanilla Almond Milk

1/2 cup Unsweetened Applesauce

2 tbsp Almond Butter

Dry Ingredients

A pinch of Salt

1/4 cup Vanilla Protein Powder

1/2 cup Old Fashioned Oats

3/4 cup Whole Wheat Flour

1/4 cup Ground Flax Seed (or Flax…

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Eggplant Fetteh

Gourmet Cooking Club Q8

Ingredients photo4

  • 2 medium eggplants (sliced widthwise)
  • 2 tbsp olive oil
  • 1 big container of plain yogurt (1 kilo)
  • 4-5 pieces of garlic beaten with salt
  • Arabic bread chopped, then fried or baked and broken into pieces.(Can use same method as bread for fattouche)



  • Slice the eggplants widthwise, sprinkle with the olive oil, and bake in oven until soft and brown.
  • In a bowl, place the yogurt and garlic and mix well.
  • Place the eggplant into a serving dish, pour the yogurt and mix evenly over the top.
  • Sprinkle crispy bread over the top and serve.


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Chicken, courgette, pepper and asparagus gratin.

What happened next?

The missus is off to a conference in Dallas in a few weeks and yes, she is going to a reception at Southfork. Doesn’t mean much to me, but she’s excited.

However, Easter, while kind to to tastebuds has been less kind elsewhere, as she texted me the other day “I’m not saying I’m fat, it’s just that my waist is bigger than comfy for some trousers!”, so she’s asked me to pile on the green veg and drop the carbs, which works for her.

My problem is, I’m a carb nut, it’s not a meal unless I feel full and the carbs do it for me, so the challenge is on, something with loads of veg, low-fat and carb free which leaves me sated and this is what I came up with.

Chicken, courgette, pepper and asparagus gratin.

You will need:

1 500g pack of chicken breasts (get the…

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Frazzled Thyme Onions

Lucy's Friendly Foods

These simple crispy onions are the ideal topping for a burger or addition to a salad or sandwich. Is this worthy of posting as a recipe? Yes, because they are crispy, sweet and delicious, and the kind of thing you might overlook. It’s the extras like this that can make a sandwich or burger into something really special.

Frazzled Thyme Onions (dairy-free, egg-free, nut-free, soya-free, sesame-free. gluten-free, vegetarian and vegan)


  • onions, very finely sliced
  • sunflower oil, to fry
  • thyme
  • salt

– Heat about 2 cm of oil in a saucepan

– Add the onions and fry until turning golden. Be sure to keep a close eye on them as when they go brown it’s only seconds until they’re burnt!

– Remove with a slotted spoon and drain on paper towels.

– Sprinkle with dried thyme and salt whilst still hot.


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Real Simple’s Strawberry Shortcake

Holdsworth & Walter


The strawberry shortcake might as well be declared the dessert of summer, marking a lighter alternative to the rich pies and cakes of the cooler months. This recipe from the May issue of Real Simple features a crustier cake than the average angel food cake base, adding a nice, and more durable, mix of textures with the whipped cream and ice cream. The touch of lemon adds an unexpected twist to this cake, which will certainly be my staple for the upcoming months. Recipe below the pictures. Enjoy!!







  • 3 cups all-purpose flour, spooned and leveled
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon table salt or fine sea salt
  • 1/2 cup plus 2 tablespoons sugar
  • 3/4 cup (1 1/2 sticks) cold unsalted butter, cut into pieces
  • 1 teaspoon lemon zest, plus 2 tablespoons fresh lemon juice
  • 1 cup whole milk
  • 2 tablespoons plus 1 1/2 cups…

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Gourmet Cooking Club Q8

Ingredients photo15

  • 1 pita or Arabic bread
  • 1/2 head of long green-leaf lettuce (chopped)
  • 2 tomatoes (diced)
  • 1 small green bell pepper (diced)
  • 1 handful of purslain leaves (bakle) (removed from stems)
  • 10 fresh mint leaves (removed from stems)
  • 1 lemon (squeezed)
  • 1 tbsp sumac powder
  • 1 tbsp salt
  • 1/4 cup olive oil (can add more to taste)
  • 2-3 tbsp pomegranate syrup


  • Separate pita bread into 2 halves.
  • Place them onto the oven grill and bake at 160 C for 3-4 minutes until golden and crispy.
  • Remove from oven, crush into large chunks in a bowl and put aside.
  • In a large salad bowl, place the lettuce, tomatoes, cucumbers, green peppers, purslain, and mint.
  • Add lemon, sumac, salt and olive oil, and pomegranate syrup and mix thoroughly.
  • Add the crispy bread to the salad right before serving.

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