Irish Stew in slow cooker

Irish Stew

As soon as October hits, I pull out the slow cooker. It's that time of year when the temperature dips and the hunger for warm comfort food rises. I love chilli, soup and stew, so I decided to start with an Irish stew on this cool Autumn day.

Below is a delicious recipe for Irish stew in a slow cooker. I swear, if you give this a try you will not be disappointed. The beef literally falls apart, it's so tender and delicious. The flavours are intense, and so savoury! I only wish I had a larger slow cooker so I could make double the servings to last all week. Yum!

Enjoy!

Ingredients

1 1/2 - 2lbs top sirloin beef or lamb, cubed

3 large potatoes, cubed

3 large stalks celery, chopped

3 large carrots, chopped

1 cup mushrooms, chopped

1 large onion, diced

1 cup frozen peas

3 cloves garlic, minced

4 tbsp olive oil

3 cups rich beef broth

1 cup Guinness stout 

1/2 cup red wine

3 tbsp flour

2 tbsp tomato paste
1 bay leaf

1 tbsp sugar

1 tbsp dry thyme

1 tbsp salt

1 tsp Worcestershire 

1 tsp back pepper

parsely for garnish 

Method

In a hot pot with some oil, brown the beef/lamb.  Do not over crowd the pot, so you'll want to brown the pieces in batches. When you've finished browning, add garlic for a minute, then add Guinness and red wine. After a few minutes of simmering, transfer all of it to the slow cooker. In the same pot, add a bit more oil, and all the vegetables. Let cook to soften on medium heat for about 20 minutes, then transfer to slow cooker. 

Grab a large mixing bowl and add broth, tomato paste, sugar, salt, dry thyme, bay leaf, worcestershire and black pepper. Mix and add to the slower cooker. It should be nice and full. Give it a bit of a stir to incorporate everything, and set it on high. Let sit 4 - 6 hours. 

Not long before serving, mix 3 tbsp flour with some of the hot broth, then pour back into the stew. I also add more green peas at this stage because I like the pop of colour. Let sit for 10 minutes to thicken, and then serve.

Enjoy hot with some buttered bread.

Happy Autumn everyone x

Chipotle Chicken Chilli with Sweet Potato

It's Autumn and you know what that means fellow foodies! COMFORT FOOD!

One of my favourite kitchen gadgets to use this time of year is the slow cooker. Here is a different kind of chilli recipe that I came up with based solely on my love for sweet potato and also by being a bit tired of the conventional chilli recipes out there. Give it a try!

Ingredients

2 large chicken breasts, cubed

2 sweet potatoes, cubed

1 onion, chopped

1 cup canned black beans

1 cup corn niblets

1/2 cup water

3 chipotles peppers in adobo sauce, chopped

1 clove garlic, minced

3 tbsp canola oil

1 tsp salt

1/2 tsp black cracked pepper

1/2 tsp sugar

1/2 tsp cumin

1/2 tsp turmeric

Method

In large pan over high heat, heat 3 tablespoons of canola oil. Add chicken and onion and cook for 5 minutes, then add potato and garlic and cook for another 5 minutes until slightly tender. Move all contents of pan to a slow cooker, add remaining ingredients and stir. Set on low and cook for 5+ hours. Serve with green onion, sour cream, avocado or crushed tortilla chips.

Enjoy!

Double chocolate Nutella cookies

Like cookies?
Like dessert?
Like chocolate?
Like Nutella?
.......... Like it with a glass of cold milk? Like no further. Just bake. Here's my recipe for my double chocolate Nutella cookies.
Be careful, they're addictive and so delicious. . You've been warned!

Ingredients
2 1/4 cup all purpose flour
1 cup butter, softened
1/4 cup cacao powder
1/4 cup Nutella
3/4 cup granulated white sugar
3/4 cup brown sugar
2 eggs
1 tsp vanilla extract
1 tsp baking soda
pinch salt
1 1/4 cup semi sweet or milk chocolate chips
(more Nutella if you'd like to pipe 1 tsp within the cookie)

Method
Preheat oven to 375F.
With an electric mixer, beat butter, nutella and sugars for 5 minutes on medium speed. Add eggs and vanilla and beat another 2 minutes. Slowly add the flour, cacao powder, baking soda and salt and mix for 2 minutes. Finally mix in the chocolate chips for a few more seconds.
Tip: I usually refrigerate my cookie dough for 1 hour before I roll out the balls. I find it bakes better that way.

Roll into 1" balls and place on a cookie sheet lined with parchment paper. Bake for 7-8 minutes. Make sure cookies are a little soft in the centre to ensure they stay chewy and soft after cooling down.

Enjoy!

Blueberry Pie

Who doesn't love pie? Especially in the summer months when fruit is ripe and in season! One of my favourites is blueberry pie.. homemade! None of that store bought stuff (it makes me run for the hills, ugh!)

I feel like pie is one of those foods where if you don't have the best tasting slice to eat, don't bother eating. Am I just a pie snob? I'm certainly picky with the crust, as I always enjoy using an all butter dough.
Today I am sharing with you my blueberry pie recipe. If you're in the mood for deliciousness, give it a try and if you have some vanilla ice cream or lemon sorbet in your freezer, enjoy your slice a la mode.

Ingredients
Dough/Crust

1 cup cold butter, cubed

2 1/2 cup all purpose flour

2/3 cup ice cold water

3 tbsp granulated white sugar

1 tsp salt

1 egg (for crust egg wash)

Filling

4 cups fresh blueberries

1 cup sugar

1/3 cup cornstarch

1 tsp salt

1 tbsp butter

Juice and rind of 1/2 a lemon

Method
Crust

In a stand mixer, add flour and butter and mix using dough hook attachment. Mix for 2-3 minutes on medium speed until flour resembles cornmeal, then add remaining ingredients until it mixes into dough. If you don't have a mixer, you can use a fork to press the pieces of butter into the flour, and slowly add the other ingredients until dough forms. Roll by hand and plastic wrap, then place into the refrigerator for at least 3 hours.

Filling

Add blueberries, sugar, cornstarch, salt and lemon into large bowl. Let sit for 30 minutes +. 

Preheat oven to 400F. Remove dough from refrigerator and cut in half. Roll out both into the shape of a circle and line bottom of 9" pie dish with one crust. Add blueberry filling and dot with 1 tbsp butter, and then add the other crust over top. Seal edges of both crusts

with a fork, or fold over to close. Give crust an egg wash, sprinkle with a pinch of granulated sugar and poke a small hole or two in the centre of the top pie crust.

Bake in oven for 50-55 minutes or until golden brown. 

Enjoy!

Zucchini Tart

Everywhere I look these days, I see Zucchini. From local farmers markets to backyard gardens. They're so fresh and so delicious that I've decided to come up with different ways to use them in my cooking. The other week I made some delicious patty cakes (recipe is on my Instagram). Today though, I have decided to make a tart. Give my recipe a try. You'll love it.





Ingredients
Dough/Crust
1/2 cup cold butter, cubed
1 1/4 cup all purpose flour
1/3 cup ice cold water
1 tbsp granulated white sugar
1 tsp salt
(make sure to wrap dough and place in refrigerator for 3hrs)

Filling
6-8 medium zucchini
1 onion, diced
3 eggs
1/2 cup feta cheese
1/2 cup cream cheese, softened
1/4 cup milk
1 tbsp all purpose flour
2 tsp salt
1 tsp black pepper

Method
Preheat oven to 375F. Roll out crust and place into tart dish or pie dish. Peel the zucchini into thin slices, and set aside. Mix all other ingredients and pour into pie dish. Roll zucchini thins into little roses (see my Instagram video) place around the rim of the pie and move inwards until the whole top is covered. Bake in oven for 50 minutes. Enjoy!





Peach Galette

Peaches are in season right now which gave me the hankering to make a delicious peach dessert. I decided to be a little different today and made a peach galette which tastes very much like my peach pie or tart. A galette is a French term used to describe a large round pastry or pancake. It's rustic looking appearance and simple yet delicious ingredients make it a popular go to dessert and is commonly enjoyed in the summer months.

Ingredients
Dough/Crust

1/2 cup cold butter, cubed

1 1/4 cup all purpose flour

1/3 cup ice cold water

3 tbsp granulated white sugar

1 tsp salt

1 egg (for crust egg wash)

Filling

8 peaches, sliced

1 cup granulated white sugar

2 tbsp water

1 tbsp all purpose flour

1 tbsp orange blossom water

1/4 tsp salt

1/4 tsp ground cardamon

or

1/2 tsp ground cinnamon 

Method for crust

In a stand mixer, add flour and butter and mix using dough hook attachment. Mix for 2-3 minutes on medium speed until flour resembles cornmeal, then add remaining ingredients until it mixes into dough. If you don't have a mixer, you can use a fork to press the pieces of butter into the flour, and slowly add the other ingredients until dough forms. Roll by hand and plastic wrap, then place into the refrigerator for at least 3 hours.



Method for filling

Wash and slice yellow fleshed peaches. Place in large bowl and add all other ingredients. Mix well, then let sit for 20 - 30 minutes to soften and for liquid to release from fruit. 

Assembly

Preheat oven to 375F. Roll out dough on a floured counter top into a large circle. Make sure to not roll it too thin. If convenient, place dough on pan lined with parchment paper before assembly to prevent galette falling apart during transition. Lay peach slices clockwise in a circle within a circle in the centre of the dough, and fold over the sides. Give crust an egg wash and sprinkle sugar and salt over top. Place 2 or 3 pea sized pieces of butter on top of the peaches and drizzle the remaining peach liquid overt top the fruit and pop into the oven for 1 hour. 

Serve hot with vanilla ice cream.
Enjoy!

Buttermilk Pancakes

If you want to eat the most yummiest and fluffiest pancakes, give my recipe a try. It's easy and delicious but be warned, if people see you making them, you'll spend an hour serving up many of them because they are so delicious.
Here is a recipe that makes enough pancakes for two (or one super hungry pancake lover)

Ingredients
1 cup all purpose flour
1 cup buttermilk
1 egg
3 tbsp sugar
1 tbsp melted butter ( extra 1 tsp butter for pan)
1 tsp baking powder
1/2 tsp baking soda
Pinch of salt

Method
In a large bowl, whisk all ingredients together for a minute or two.

Heat and lighly grease a pan or griddle with butter on high for 2 minutes and lower to medium heat.

Pour a small ladle's worth on pan, and wait until the batter shows a few bubbles - about 1 minute. Flip over for about 20 seconds until lightly golden brown. Serve with butter and maple syrup.
Enjoy!

Qatayef

If you know someone of Arab heritage, and you merely mention the word Qatayef, I can pretty much guarantee you will have their full undivided attention. You see, this stuffed pocket of goodness is one of the most delicious desserts to ever come out of the Middle East. What's not to love? A soft crepe, filled with a sweetened smooth cheese, or a spiced walnut mixture, folded and smothered in butter, baked or fried until crisp and then drenched in syrup. Ohhh yaaaa....

If you want to enjoy this, and feel some serious guilt (because there's NO way you can just east one or two... more like seven) give the recipe a try.

Ingredients

Crepe

1 1/2 cups all purpose flour

1 cup warm water

1/2 milk (room temperature)

2 tbsp sugar

2 tsp baking powder

1 tsp dry active yeast

Filling - Cheese

2 cups smooth ricotta cheese

4 tbsp sugar

1 tsp lemon zest
*can be severed with crushed pistachio 

Filling - Nuts

2 cups crushed walnuts

4 tbsp sugar

1 tsp cinnamon

1/2 tsp nutmeg

Syrup

2 cups sugar

1 cup water

1 tbsp orange blossom water

(cook in saucepan and let simmer on low heat for 10 minutes)

Method

In a large bowl add yeast, warm water and buttermilk. Mix and let stand 5 minutes. In the bowl of your electric mixer, add remaining dry ingredients. On low speed, slowly pour the wet ingredients and slowly raise the speed to medium and mix for 2 minutes. Cover the bowl with the batter with a towel for 20 minutes.

When ready to make, lightly grease and heat a pan or griddle and pour 1/4 cup of the batter per each crepe. When the open face is covered with bubbles, remove from pan. Do NOT flip like a pancake. Then choose your mixture, fill with 2 tbsp and fold closed into a crescent moon shape by pinching the edges. When complete, place on large cookie sheet, brush each one with a bit of melted butter and bake in oven at 400F for 10-12 minutes so they crisp up. Then pour syrup over top when ready to eat. This recipe will yield 16 Qatayef.

Enjoy!

Hummus

You know it. You love it. You can make it in no time. If you're like me, you're eating this on a daily basis and loving every bite.
Here is my easy hummus recipe.

Ingredients
2 cups drained, cooked chickpeas
4 tbsp tahini
4 tbsp evoo
2 tbsp fresh lemon juice
1 glove garlic, chopped
1 tsp salt

Method
Combine all ingredients in food processor. Blend hummus until smooth, about 2 minutes. Spread onto serving plate and serve warm or cold for breakfast or snack.

Top with  pomegranate seeds or sautéed ground lamb or extra virgin olive oil and paprika. Enjoy with pita!

Baked Egg in Avocado

Baked Egg in Avocado

Have you ever thought about baking an Avocado? Yeah, neither did I, until a friend mentioned how good it really was. I cringed, not gonna lie. Warm avocado? Surely, that couldn't taste good! But of course being a foodie, I had to try. To my surprise it was very delicious and tasted yummy smothered over my toasted rye.

Here is a quick recipe for you to give a try.

Ingredients
1 large avocado
2 eggs
pinch of salt
cracked pepper
cheese optional


Method
Preheat oven to 450F. Slice the avocado in two and carefully remove pit. Crack one egg in each hollowed centre. Pinch spices over top eggs and bake in small cooking pan, egg side up, for 15 minutes. If you are adding cheese, sprinkle on avocado the last 2 minutes of baking.

Enjoy!

Seafood Paella

I was first introduced to Paella about 10 years ago by a Spanish friend of mine. She was surprised to hear that I had never tried it before considering we live in such a multicultural city. After my first bite, I fell in love. If you know me well, you'll understand my love for shellfish, so how could I not love seafood Paella? Plus, the smokiness the rice picks up from the sausage.. oh my! Totally delicious. Let's get to the recipe! Give it a try if you're in the mood for a crowd-pleasing meal.


Ingredients

Seafood Paella

6-8 large shrimps
6-8 fresh mussels or clams
1 large squid, cut into rings
1 large spicy chorizo sausage, chopped
2 cups fish or chicken broth (boiling)
2 cups short grain rice
1 tomato, diced
1 onion, diced
1 bell pepper, diced
3 cloves garlic, diced
1/2 cup fresh parsley, chopped
1 cup frozen green peas
1 bay leaf
4 tbsp olive oil
1 tbsp paprika
1 tbsp lemon zest
1 tsp turmeric
1 tsp salt
1 tsp cracked black pepper
1/2 tsp saffron
1 lemon cut into wedges

Method
There's lots going on with this dish, so make sure you have your ingredients prepared and ready to go before you start cooking. In a small pot, bring the broth to a light boil. Preheat your oven to 350F and grab your cast iron skillet.  Heat the olive oil and add the pepper, onion and garlic and cook for 5 minutes on medium/high heat. Add the rice and all the spices and make sure everything is mixed and the rice is coated well with the oil from the skillet. Stir in tomato, peas and sausage and cook for  2 more minutes, then slowly add the hot broth. Let simmer on medium heat for 15 minutes, then dot the seafood among the rice until it's covered.

Move skillet to the oven and cook for 10 minutes. Remove from oven and cover with hot towel or aluminium foil for another 10 minutes. Right before you serve, sprinkle lemon zest and parsley on top. Enjoy with juice from lemon wedges.

Cucumber Yogurt Salad

This has always been a favourite salad of mine. My parents made it for us often when we were growing up. It's an all around good for you salad which tastes great and can also cool you down when enjoyed with a spicy meal. Some enjoy this salad yogurt heavy, almost like a dip, and others like myself tend to use the cucumber a bit more. I love the crunchy bite!

Cucumber Yogurt Salad

Sometimes I use low fat sour cream instead of yogurt, at times I switch up the types of cucumbers. It really depends what I have the in refrigerator. With the warmer weather around the corner, this is going be popular at dinner.

Ingredients

2 large cucumbers 

1-1/2 cup yogurt 2%

2 cloves garlic - minced

2 tbsp extra virgin olive oil

1 tbsp fresh mint - chopped

1/2 tbsp dried mint
1/2 tsp white sugar (my preference)

1/2 tsp salt

A bit of fresh cracked black pepper

Method

Chop the cucumbers in small pieces, or slice thin using a mandolin as I enjoy doing, and place in large bowl. Add all other ingredients to cucumbers and mix well then transfer to serving dish. Serve cold and garnish with more mint.

Enjoy!

Donuts with filling

Doughnuts, dough nuts, donuts.. whichever spelling you choose doesn't change the fact that they're delicious!

I grew up having many donut options to eat seeing as how my uncle was a long time baker at several cafés. He would visit us often, and bring all kinds of my favourite goodies from double chocolate to éclairs to croissants. The filled donuts were always the most exciting. Was it going to be the apple cinnamon dusted with brown sugar or the blueberry jelly with powdered sugar? Whatever it was, I scarfed it down.

I've been craving donuts these days, so I decided I wanted to try making my own at home. I could fill them with anything I wanted, from vanilla cream to nutella to peanut butter and jelly. The recipe I am sharing today delivers the most tasty bite of donut heaven.. especially when it's hot out of the oil! If you've always wanted to try making these suckers at home, give this a try!

Ingredients
Dough
3 1/2 cups all purpose flour
2 1/2 tsp dry active yeast
2/3 cup milk (room temperature)
1/3 cup granulated sugar
1/2 cup butter (room temperature)
3 eggs
*if using unsalted butter, add 1 tsp salt

Filling
2 cups Nutella

Coating
1 1/2 cups granulated sugar

You will also need 3.5 litres of canola or vegetable oil for frying

Method
In the bowl of an electric mixer fitted with the dough hook attachment, stir together yeast and milk then let stand until yeast is dissolved. Add flour, sugar, salt and eggs and mix on low speed for about 2 minutes until the dough comes together. Add the butter a couple of pieces at a time, mixing after each addition and until butter is fully incorporated and dough is soft. Remove the dough from the bowl and wrap tightly with plastic wrap. Refrigerate at least 6 hours - overnight recommended.

When you're ready to make the donuts, line a baking sheet with parchment paper and spray lightly with nonstick cooking spray and set aside. Place the refrigerated dough on a floured work surface and roll into a 12 inch square about 1/2 inch thick. Cut the dough into 12 donuts using a 3 inch round cutter (you can also use a smaller or bigger cutter, but need to adjust your frying time). Transfer the donuts to the prepared baking sheet, cover with a piece of plastic wrap that has been sprayed with cooking spray, and place in a warm spot until they've doubled in height and feel poofy, usually about 3 hours.

When you're ready to fry, fill a large pot with 4 inches of oil and place over high heat for several minutes, then lower to medium (ideal temp for oil is 350F). While the oil heats, line a baking sheet with paper towels for draining the donuts. Place the sugar for the coating in a small bowl and set aside.

Fry 2 -3 donuts at a time, and fry until golden brown on the underside -  2 to 3 minutes. Carefully turn the donuts over and fry for an additional 2 minutes, or until the other side is golden brown as well. Using a strainer, remove the donuts and move to the paper towel lined baking sheet.
As soon as the donuts are cool enough to handle, toss them in the sugar one at a time to coat them. Allow to cool completely - 30 to 40 minutes.

Add 2 cups Nutella to pastry bag fitted with a small round tip. Poke a hole in the side of each donut and fill with Nutella. The donuts taste best when enjoyed within 24 hours.

Enjoy!

Cauliflower Mutabal

When people think of Mutabal or Baba Ganouj, an eggplant dip generally comes to mind. These dips have become very popular in the western world showing up at parties and on the plates of healthy vegetarians, right next to the hummus!

Cauliflower mutabal however hasn't made much of a splash as it's eggplant friend, but it's still an extremely popular dip/spread enjoyed by many in the Arab world. It's prepared almost much of the same way, but has a different taste and texture altogether. Give it a try if you're a cauliflower lover, like myself.

Ingredients

1 head of cauliflower
5 tbsp tahini paste
4 tbsp extra virgin olive oil
1 garlic clove, minced
1 tsp salt
Juice of 1 lemon
Enough vegetable oil to fry cauliflower

Garnish
Parsley, chili sauce, cumin, evoo, fried cauliflower florets

Method

Cut the cauliflower into pieces and give them a good wash. Make sure they are dry before you begin deep frying in the vegetable oil. Fry the florets until they are a golden brown colour, and move them to sit on paper towels to have some of the oil drain off. After a few minutes -while still hot, use a potato masher to mash the florets in a large bowl.

In a separate bowl, mix the lemon juice, tahini, salt, garlic and evoo until thick and creamy. Add to the mashed cauliflower and mix for a minute with a spoon until well combined. I do not recommend adding all ingredients in a processor as you would baba ganouj, as it will make the consistency too smooth, and that's not what you're looking for with this type of mutabal.

I usually garnish with evoo and chili paste. This can be served hot or cold, but I prefer cold myself. I usually smear a spoon or 2 ...or 5 on my morning pita :)

Enjoy!

Kofta b' Tahini

Today I am sharing a recipe for a dish that was a childhood favourite of mine. It's called, Kofta b'Tahini, which literally translates from Arabic to Meatballs and Tahini.

This is a very delicious and hearty dish which is perfect for a cold day when you're looking to devour some comfort food!

Kofta b Tahini

Traditionally, this dish is prepared in layers. Usually, minced meat is pressed on the bottom of a pan, followed by placing scalloped potatoes on top and finally, smothered with a Tahini sauce. I decided to change it up a bit. I used the same traditional ingredients but chose a different method, by coring and stuffing the potatoes instead. It's still the same familiar taste, with a modern twist!

Potatoes stuffed with meat

If you're looking to make something different and delicious for dinner using Tahini, and you're not worried about the calorie count, give this a try! It will make a perfect Sunday evening dinner.

Ingredients

12 medium potatoes

1 lbs ground lamb (or beef, turkey)

1 large onion

1 cup tahini paste

1 cup water

Juice of 2 lemons 

1/4 cup chopped parsley

1/4 cup pine nuts

2 cloves garlic

2 tbsp extra virgin olive oil

Ready for 400C heat

2 tsp baharat (Arabic all spice)*

1 tbsp salt

1 tsp black pepper

*(if you do not have baharat, you may also

use 1/4 tsp of nutmeg, cinnamon, paprika and allspice )

Method

Preheat oven to 400C.

Heat a frying pan with added olive oil and cook diced onions until they start to turn golden in colour. Let cool.

Mince the sautéed onion, parsley and garlic in a food processor for a few seconds, then add the ground meat and spices. Make sure to pulse a few times so it's a smoother, more minced texture.

Kofta b'Tahini

Wash, peel and core 12 potatoes. You can pick up a utensil to core vegetables at most supermarkets. After you've finished coring (hoping carpel tunnel hasn't set in!) stuff the all the potatoes. Place the potatoes in a roasting dish with the opening facing upwards. Set aside.

In a separate bowl, whisk tahini paste, water and the juice of 2 lemons ( I also added the juice of a blood orange - I was feeling creative!) Pour the sauce all over the potatoes, and sprinkle pine nuts all over the top. Pop in the heated 400C oven for 70 minutes, and then another 5-10 on low broil.

Enjoy!

Baked Mahi Mahi with Sweet Glaze

If you're looking for a meaty fish that is very tasty and satisfying, give Mahi Mahi a try. It's not too flaky, so it likely won't fall apart when cooking. I enjoy baking fish most of the time, and love to make different glazes or sauces for different types. I chose to make a sweet glaze which pairs well with my Mahi Mahi and it has always been a hit with those who have tried it. Give it a try the next time you're looking to serve fish for dinner.


Ingredients
4 -  5oz fillets of Mahi Mahi

Mahi Mahi

3 tbsp honey
3 tbsp baslamic vinegar
3 tbsp soya sauce
2 tbsp sesame oil
1 tbsp mined garlic
1 tbsp minced ginger

Method
Place Mahi Mahi in shallow dish. In a separate bowl, combine remaining ingredients and pour over fish, Let marinate for at least 30 minutes. When you're ready to cook, reserve the marinade and pour into pan on low heat until it thickens into a glaze,

Heat oven to 350C, and place fish on greased baking tray. Cook for 25 minutes. Pour glaze on fish and serve with your favourite sides!

Enjoy!