Friday, December 5, 2014

Chocolate Cake

Today I want to share with you my favorite chocolate cake so far. I have tried many recipes before, but I found this one to be the easiest and the moistest perfect chocolate cake. 

The origin of this cake is a vanilla cake recipe I received from a Turkish friend of mine. I have used the recipe in many different ways and I came up with delicious versions of various tastes. I hope you will try it out.

P.S: The over browning of the almonds crisps here was due to the new oven we got as I was not yet familiar with its system -- thankfully that did not affect their taste.


- 2 cups of flour, sifted
- 3/4 cup sugar
- 1/2 cup unsweetened cocoa powder, sifted
- 1 bag vanilla sugar
- 1 bag baking powder
- 1/2 tsp baking soda
- 3 eggs
- 1/2 cup vegetable oil
- 1/2 cup water
- 1/2 cup chocolate chunks
- Almond crisps


1- Preheat your oven to 180 to 200°C. Grease and flour your cake pan.
2- In a mixing bowl, mix eggs and sugar, then add oil and water, and mix well.
3- Add cocoa powder, flour, baking powder, baking soda, and vanilla sugar. Mix until combined (be careful not to over mix).

4- Sprinkle some flour over your chocolate chunks to prevent them from sinking to the bottom of the cake then add them to the mixture.

5- Pour the batter into your pan, sprinkle some almond crisps (optional).

6- Bake for 25 min (cooking time may differ so watch out). 

Enjoy your treat!

Saturday, July 12, 2014

Chicken & Onion Tajin

Today's recipe is a pure Moroccan dish; chicken Tajin. In fact, there are many varieties of the dish, but I chose to present onion and chicken Tajin as it is one of my favorites. You can cook it in no time and it is perfect for lunch or dinner. Moreover, this recipe is light, delicious, and healthy. I hope you enjoy it!

Tips: - for a better taste, soak your chicken in water + salt + vinegar or lemon for at least 
          30 min. Clean and soak it again in water + salt + ginger + vinegar or lemon for at 
          least 15 min. Rinse and let drain. 


- Half a chicken, cut (500g)
- 1 bunch of small onions, sliced
- 3 tbsp coriander and parsley, chopped
- 1 onion, cut
- 4 gloves garlic, cut
- 1 quarter pickled lemon
- Some green & red olives
- 4 tbsp olive oil
- Salt, pepper, ginger, turmeric, dried safran.  
- Water


1- In your Tajin, put the chicken, cut onion, half of the herbs, half of the seasonings, and olive oil. Cook for 5 to 10 min and toss from time to time.

2- Place the sliced onions, the other half of herbs, seasonings, pickled lemon, and olives. Add 1/2 to 1 cup of water. Cover and cook in low heat for 30 min or until the onions are well cooked.

 Served with bread while still warm. Enjoy your meal!

Monday, June 16, 2014

Orange Juice Cake

A summer cake par excellence; orange juice cake may be the best choice in these hot days. It is perfect for breakfast, dessert, or simply a delightful snack. I think I will be baking this cake every week during this summer, I can't have enough of it! 

Tips: 1- Dust your dried fruits with little flour to prevent them from sinking.
        2- Refrigerate the cake for at least 1 hour before serving for a better taste.

I hope you try it out soon!


- 4 eggs
- 3 1/2 cups cake flour
- 1 1/2 cup orange juice
- 1 cup vegetable oil
- 1 1/2 sugar
- 2 to 3 tbsp orange or apricot jam
- 1 bag baking powder
- 1 bag vanilla sugar
- 1/2 tsp baking soda
- Some dried fruits (such as raisins and apricots)


1- Preheat your oven to 200°C. Grease and flour your cake pan.
2- In a mixing bowl, mix eggs and sugar, then add oil and orange juice, and mix well.

3- Add jam, sifted flour, baking powder, and vanilla sugar. Mix until combined (be careful not to over mix).

4- Pour half of the batter into the pan, sprinkle your dried fruits then pour the rest of the batter. 

5- Bake for 30 min (cooking time may differ so watch out). Allow your cake to rest then flip it over a wire rack to cool. Decorate as you wish. 

 Happy baking!

Wednesday, June 11, 2014

Moroccan Carrots Salad

Time files! It's been a long while since my last post. However, I am back again and I will try to post new recipes as often as I can.

Today's recipe is Moroccan carrots salad; a spicy side dish to be served alongside any main course. It can be served warm or cold, and it can even be preserved in the fridge for a day or two. As usual, this is an easy, fast, and healthy recipe to try. 

Tips: 1- Carrots maybe substituted with turnips or potatoes. 
        2- Try not to overcook your vegetables while boiling. 
        3- Usually, the veggies are to be diced small, I suggest to use a food processor or a    
            hand chopper to speed up the process.


-  500g carrots, peeled and boiled.
- a bunch of parsley and coriander.
- 4 to 6 gloves of garlic.
- 3 tbsp lemon juice.
- A quarter of pickled lemon.
- 3 to 5 tbsp olive oil.
- Salt, paprika, cumin, chilli flakes, and some dried chillies.


1- Chop your carrots until you reach the small dices form.

2- Chop the remaining ingredients separately, except olive oil, lemon juice and chillies.

3- In a bowl, add diced carrots and the other mixture, then lemon juice and olive oil. Mix until everything is combined together.

4- In a pan, add the mixture, and add the chillies. Toss for 15 to 20 min in low heat. 


Friday, October 25, 2013

Fish Stew

If you have some fish in your freezer and you haven't decided on the recipe yet, here is a good one; fish stew. It is one of the healthiest ways to cook fish, and it is very delicious. Actually, this recipe is inspired from the Turkish cuisine and it is worth trying out. 

I cooked this stew a while ago and my family loved it. If you are not a fish lover, this recipe may change your mind! I hope you enjoy it.


- 500g white meat fish.
-  3 tomatoes, diced.
- 1 red bell pepper, diced.
- 4 to 5 gloves of garlic, cut.
- 2 tbsp vegetarian oil.
- 3 tbsp olive oil.
- 1 tbsp cedar vinegar.
- Parsley, thyme, and rosemary.
- Salt, pepper, cumin, and paprika.


1- In a hot pan, heat the vegetarian oil. Add garlic, cook until aromatic then add red bell pepper. Season with salt and pepper, and cook again for 2 min.

2- Add tomatoes and cedar vinegar and cook for about 10 min. Add paprika while cooking and add cumin after you turn the heat off.

3- In an oven dish. pour the sauce and place your fish portions on top of it. Garnish with herbs, season with salt and pepper and add your olive oil. Cook in the preheated oven for 15 to 20 min. (cooking time may differ so watch out)

Serve warm and enjoy your meal!

Friday, August 23, 2013

Seafood Quiche

Are you a quiche lover? This is a great recipe to try as soon as possible!

Quiches may be one of the most indulging salty treats. Usually, we use the french dough "Pâte brisée" to make quiche recipes. However, there is a variety of fillings and I am sure everybody has a favorite. One of my favorites is seafood filling, and this is exactly what I am presenting today. So, I hope you like my recipe.


Pâte brisée

- 250g flour, sifted
- 125g butter, softened in room temperature
- 1 egg yolk
- 6 cl cold water
- 1/2 tsp salt


- 125g calamari, boiled for 10 to 15min (in salt water with a bay leaf)
- 125g shrimp
- 150g canned mushroom
-  1/2 l bechamel sauce (white sauce)
- 4 spring onions, sliced
- 1 red bell pepper, grilled and diced (check my grilling tip here)
- 150g cheese (mozzarella and cheddar)
- 1 tbsp cedar vinegar
- 1 tbsp balsamic vinegar
- 1 tbsp soy sauce
- 1 tbsp olive oil
- Salt and pepper


Pâte brisée

1-Prepare your dough: mix flour and salt, then add butter and mix gently with your fingers. Add egg yolk and water and mix again until you get a ball. Wrap in plastic wrap and freeze for 1 hour for better results.

2- Preheat your oven to 250°C. Stretch your dough and place it in a pie dish then use a fork to tap all around it. Bake for 20 to 25min or until it's done. (baking time may differ so watch out)


1-In a hot pan, add olive oil, then spring onions. Season with salt and pepper and cook for 3min. 

2- Add mushrooms and calamari, and cook again for 3min.

3- Add cedar vinegar, balsamic vinegar, and soy sauce. Lower the heat and cook for 3 to 5min. Add your shrimp and cook for one more minute. If it is needed, season with salt and pepper again. Allow to cool for some minutes.

4-  Place your filling into the crust and spread it out evenly.

5- Add bechamel sauce. Then add cheese and red bell pepper.

- Bake again for 10 to 15min or until golden brown.


Tuesday, July 23, 2013

Stuffed Potatoes with Smoked Salmon Terrine

     It's been a while! I have been super busy with work and family events that I couldn't post anything lately. This does not mean that I don't cook, of course, but I did not have time to take photos and organize things for my blog. Anyway, I am back now and I hope I will be adding new recipes every now and then.

     As you may know, we are in the Holy month of Ramadan. So, happy Ramadan everyone! It's true that it is a fasting month. However, people love to have delicious dishes and nice treats after a long day of fasting. 

     For me, I try to keep it as simple and healthy as possible. Thus, I am sharing with you today a recipe that has been one of my favorites recently. It is stuffed potatoes with smoked salmon terrine. I can't tell you how delicious and tasty they are. As usual, this recipe is very easy and does not require a lot of time. I hope you like it and I hope you try it out soon! 


- 5 to 7 medium size white potatoes, washed and peeled and cut in half lengthwise
- 150g smoked salmon terrine
- 100g mozzarella and cheddar cheese, shredded
- 1 tbsp Dijon mustard
- 1 tbsp balsamic vinegar (optional)
- 2 tbsp soy sauce (Kikkoman preferably)
- Salt and pepper


1- Boil potatoes in salt water for 15 min or until soften enough but still firm. Drain very well and allow to cool on a kitchen paper; this will help to absorb excess water. Remove the flesh from potato skin, leaving about 1cm shell of flesh and skin and putting the flesh in a separate bowl as in the picture above. Now, preheat your oven to 250°C.

2- In a mixing cup, add potatoes flesh, mustard, soy sauce, balsamic vinegar, salt, and pepper. Bled the ingredients with a hand blender (you may use a food processor, potato masher, or a fork) until smooth. If the mixture is too hard, add 1 or 2 tbsp of milk or water and mix well again. It should look as the
picture below. 

3- Add the smoked salmon terrine and use a potato masher or a fork to mix the filling. 

4- Spoon the filling back into potato shells and sprinkle cheese on top. Place in a pan layered with parchment paper and then cover with aluminum foil. 

5- Bake for 20 to 30min. Remove the aluminum foil and back again until the cheese is melted.

Served warm.