BAKING TIME!!!!

Good Morning!!!! :) Woke up today with an itch for baking a cake... Want it to be healthy, summer is almost here but without depriving my girls from a nice dessert. Have carrotts in the fridge and some whole meal flour, it couldn't be any better ! :) 
So here we go...

100% Wholemeal Carrot Cake

Ingredients:

• 200 gr Wholemeal flower
• 3 Eggs
• 100 gr Brown sugar
• 100 gr Sunflower oil
• 200 gr grated carrots
• 25 gr Walnuts
• 1 Orange (rind & juice)

Frosting:

• 125 gr margarine
• 250 gr Icing sugar
• ½ tsp Cinnamon powder

1. Beat eggs, sugar, orange and oil.
2. Mix in flour, carrots and chopped walnut.
3. Preheat oven 180 degree Celsius, gaz mark 4.
4. Bake for almost 45 minutes.
5. Let it cool down then top it with the frosting.

Tips:

• You can simply top the cake with cream cheese frosting.
• Toast some almond pieces and add them on top frosting.
• Or stay healthy and mix some granulated sugar with cinnamon powder and sprinkle them directly on the cake, gives a very nice taste without the heaviness of a frosting cream...
  
  
  

  Bon appétit!!!

OUR KAFTA ARAYESS

Arayess Kafta:
(Kebab meat) in Arabic Lebanese bread







Our Arayess were one of my favorite at the Bistro, takes 5 minutes only to prepare once you have the kafta ready. The best are the ones grilled on the barbecue if not simply bake it in the oven. Serve it with Pomegranate Syrup on the side (my favorite!) or yoghurt… Simply yummm!!!

Ingredients:

500 gr ground lamb or beef minced, you can mix both kinds
1 large onion finely chopped
1 small tomato finely chopped
1 tsp chili pepper paste (optional)
1 tsp salt
½ tsp cinnamon powder
¼ tsp freshly ground pepper
1 cup fresh parsley chopped
50 gr of pine nuts roasted (optional)
5 tsp olive oil
4 Medium size Lebanese bread

Method:

In a large bowl, combine all ingredients except oil and mix well.  The mixture can be chilled for an hour in the fridge.
Open up the bread pieces and spread a heaped tablespoonful of meat mixture in a thin layer into one side of the bread and press down to close. Brush both sides of the bread with oil.  Grill them for a few minutes on each side Place on a baking tray and bake in the centre shelf of the oven for half an hour, turning once after 15 minutes, after it cooked through. Transfer to a plate and cut it in 4 pieces. Sprinkle each piece with chopped parsley and tomatoes.

Tips:
- I like to serve the Arayess with Pomegranate syrup on the side or you can simply offer it with yoghurt.
- A plate of Hummus would be perfect on the side too and some cocktail of..


Sahtein!! ☺