First Anniversary With Angel Food Cake

angel food cake

I cannot believe it! A whole year has passed since I started blogging. Time flies by so quickly when you’re having fun. When I first started writing, I wanted to share my recipes with my daughters in a convenient way since they would always ask me for help. Then, my eldest son came up with the idea of blogging so that I could post my recipes online one at a time, and eventually write enough to reach my goal of writing my own cook book 🙂

I wouldn’t have thought that blogging would introduce me to such a nice community of fine people as all of you are. You encouraged me a lot with your comments, awards and even the simple Likes. Thank you all for the kind words and positive attitude 🙂

To celebrate the occasion, I decided to bake this angel food cake and to decorate it with pistachios, fruits and chocolate sticks. I share this dedicate this recipe to all of you. Bake it yourself and have a slice on me 😉


  • 6 eggs separated
  • 50 grams flour
  • 50 grams corn flour
  • 1 teaspoon vanilla essence
  • 3 tablespoons baking powder
  • a pinch of salt
  • 125 grams sugar
  • about one tablespoon butter


  • Preheat the oven to 180’C and butter a round cake tin and line it with wax paper
  • Whisk the egg whites with a pinch of salt and half the sugar until they form a peak
  • In another bowl, whisk the egg yolks with the vanilla and the remaining sugar until yellow pale
  • Add the flour and the baking powder to the egg yolk mix, then fold in the egg whites; do not whisk
  • Place the batter in the cake tin and bake for about 40 minutes, or until a skewer come out clean

Cream for the icing:

  • Mix 200 grams of butter softened with about 2 cups of icing sugar, add a teaspoon of vanilla and mix well

For the decoration:

  • When the cake is done, allow to cool on a wire rack then cut horizontally through the middle
  • Cover the top of the bottom half with cream the cut some strawberries in half and place them over the cream
  • Place the other half on the top then cream the sides and the top of the cake
  • Decorate with strawberries and slices of kiwi, sprinkle on the top some ground pistachios
  • I also placed some chocolate biscuit sticks along the edge to look like candles 🙂

angel food cake 1


Cracked Chocolate Cookies

chocoate cracked biscuit 1

Making cookies is something I enjoy a lot because watching my children’s happy faces while eating them is priceless. This recipe especially is something else. During the Christmas vacation, they requested of me to make these cookies, as it had been years since I had made them last… and believe me, as soon as the cookies came out of the oven, half of them were already gone! I also made new fans with my grandkids.

What else can I say? You’re going to love them too.


  • 2 eggs
  • 1/2 cup soft butter+1 tablespoon
  • 6 tablespoons cocoa
  • 1  2/3 cup sugar
  • 2 teaspoons vanilla
  • 2 cups flour
  • dash of salt
  • 2 teaspoons baking powder
  • 1 cup chopped walnuts (optional)
  • 1 cup icing sugar


  • Melt the better and stir in the cocoa, allow it to cool before adding the sugar, eggs, the vanilla; beat well
  • In another bowl, sift the flour with salt and baking powder then add it to the cocoa mixture and add the walnuts if you’d like.
  • Place in the fridge for 1/2 hour then preheat the oven to 180 C
  • Take a small piece of dough, shape it into a ball, roll it in icing sugar
  • Place on an ungreased tray, bake for about 9 minutes, The center should remain moist
  • Allow to cool and enjoy (or eat them warm)

chocolate cracked biscuit


Artichoke Gratin

Artichoke is the kind of vegetables that can be cooked in so many ways. It can be used in salads or in a stew, it can even made into a gratin with white sauce and cheese. Since I love cheese, I decided to cook the artichoke for the lunch today the gratin way 🙂


  • one frozen bag of hearts of artichoke, about 500 grams
  • 150 grams minced beef
  • 1 medium onion, finely chopped
  • 1 handful of pine seeds
  • salt, pepper
  • 2 tablespoon corn oil
  • cooking grated cheese, use the kind you like, I mix 1 cup of Emmental and one cup of Mozzarella cheese

Ingredients for the white sauce:

  • 50 grams butter
  • 4 tablespoons flour
  • 4 cups milk
  • 1 teaspoon salt
  • dash of freshly grated nutmeg


  • In a large pot boil about 1.5 liters water, add one tablespoon salt, and the artichoke then boil for about 10 minutes
  • In a saucepan heat 1 tablespoon corn oil, fry the onion until golden then add the pine seeds then the meat, cook until brown, season with  salt and some pepper to taste
  • Prepare the white sauce: melt the butter, add the flour, then gradually pour the milk whisking constantly, until the sauce thickens, season with 1 teaspoon salt and nutmeg
  • Now you can assemble the dish:
  • Preheat the oven to 180 C
  • In a baking dish put one tablespoon oil, place the hearts of artichoke, fill each one with meat, when all they are all filled, cover with the white sauce, then sprinkle the cheese over, bake in the oven for about 30 minutes until the top turns golden
  • Enjoy it with salad


Potato Gratin And Chicken Escalope With Caramelized Onions

It is not a secret if I say that many of our Lebanese dishes originated from France. After more then seventy years of French Occupation, it is very expected that we have learnt much of their cuisine. Personally, I love gratin dishes. I previously posted Nouilles and Moussaka, both of which are gratin dishes. Today I made potato gratin, the way I like it. Its inspired by Potato Dauphinois but instead of garlic, I used onion and grated cheese. I made it as a side dish with chicken escalope topped with caramelized onions, which adds a nice flavor to the chicken. I hope you like this recipe as much as I enjoyed preparing and eating it 🙂

Ingredients for potato gratin:

  • 1kilo potato
  • 1 onion, sliced
  • 2 tablespoons butter
  • 3 tablespoons flour
  • 4 cups milk
  • salt, seven spices
  • dash of freshly ground nutmeg
  • about 1 cup and a half of grated cheese (I used gruyere and mozzarella)

Preparation of the potato gratin:

  • Wash the potatoes and place in a big pot with about tw0 liters of water and a teaspoon of salt to boil for 10 minutes after the water starts boiling (we want the potato to be half cooked only)
  • Remove the potatoes from the water, peel it, slice it and keep aside
  • In another pot prepare the white sauce: melt the butter then add the flour and mix it well; next add the milk gradually whisking constantly until the mixture starts boiling and thickening, then add the nutmeg and one teaspoon salt
  • Preheat the oven to 180 C
  • In a tray, place one layer of the potato and sprinkle with a dash of salt and spices. Top it off with some sliced onions and a third of the white sauce; repeat this procedure to make another layer
  • For the third layer, repeat the last step with the exception of the onion; top it off with the grated cheese
  • Bake in the oven about 25-30 minutes until the top turns nice golden color

Ingredients for the caramelized onions:

  • 2 medium sized onions, sliced
  • 1/2 tablespoon sugar
  • 1 tablespoon red vinegar
  • 1/2 tablespoon corn oil

Preparation of the onions:

  • In a saucepan, heat the oil and fry the onions until golden
  • Add the sugar and keep frying and stirring until all the onions are coated with sugar
  • Add the vinegar and keep the onions on fire until they turn brown (don’t let them burn!)
  • Put the onion over the fried escalope for flavor


All Chocolate Cake

I love chocolate, I think you should know that already. I especially love chocolate cakes, and I have many different recipes to make this lovely dessert. I like to mix and match sponge cake recipes with different flavors or glazes that I find from another recipe. My son has been craving chocolate cake since I asked him if I should make some about 2 weeks ago and made pineapple cake instead. I couldn’t torment him any longer, so I finally made this delicious chocolate cake covered in chocolate glaze and chocolate chips. This is the perfect treat for anyone who needs their chocolate fix 😉

Ingredients for the cake:

  • 125 grams cooking chocolate cut into small pieces
  • 3 eggs, separated
  • 3/4 cup of flour less 1 tablespoon
  • 1 cup icing sugar less 1 tablespoon
  • a pinch of salt
  • 125 grams soft butter+ 1 tablespoon to grease a round cake tin

Ingredients for the chocolate glaze:

  • 1 cup fresh cream
  • 2 tablespoons corn syrup
  • 2 tablespoons sugar
  • 340 chocolate chips
  • 1 teaspoon vanilla


  • Preheat the oven to 180 C
  • Put the pieces of chocolate in a double boiler (or bain-marie) to let it melt
  • Remove from fire then add the flour, sugar and the egg yolks; mix well
  • Whisk the egg white with a pinch of salt until it forms a peak
  • Gently fold the egg whites into the chocolate mixture
  • Put into the greased tin and bake for about 30 minutes, then put it on a wire rack until cold
  • To make the chocolate glaze, boil the fresh cream in a casserole with sugar and corn syrup, then remove from fire
  • Pour the boiled cream over the chocolate chips in a bowl and stir with a spoon until the chocolate melts, then let it set to cool. When cool add the vanilla
  • Spread the chocolate glaze over the cake and decorate with whatever you like (I used kiwi and chocolate chips; you could use any fruits, sprinkles, whipped cream, etc…)


Upside Down Pineapple Cake

This is a suitable cake for Spring. The pineapple used gives it a very refreshing taste, like a cool breeze! The pineapple juice also moistens the cake itself, giving it a more moist texture in the mouth. Nothing more to say about this cake, except that the decoration with strawberry adds a nice touch 🙂


  • 5 eggs
  • 1 can of sliced pineapple (drained and juice kept)
  • 2 cups of sugar
  • 3 cups of flour + extra 1 tablespoon to dust the mold)
  • 1 cup pineapple juice
  • 1 teaspoon vanilla essence
  • 3 teaspoons baking powder
  • 1/2 cup butter at room temperature + extra tablespoon to grease the mold)
  • 1/4 cup of honey ( or golden syrup)


  • Preheat the oven to 180C
  • Grease a 26 cm diameter round and deep tray, dust with flour, pour the honey then place the pineapples slices over
  • With an electric mixer, mix the eggs with vanilla until pale then add sugar and keep mixing until the sugar dissolves
  • Alternate adding flour with pineapple juice, mixing slowly,then add the baking powder; keep mixing for a few minutes
  • Place the mixture in the tray and bake in the oven for about 40 to 45 minutes or until a skewer inserted comes out clean
  • Leave the cake in the tray for few minutes then turn it onto a wire rack to cool
  • Enjoy eating with fresh strawberry for decoration


Croquettes of Cheese with Salsa Dip

The croquettes of cheese is one of my favorite appetizers. Every time we go out for dinner outside, first thing we check for on the menu is the cheese croquettes to have before the main meal. Believe me, I’ve tries a lot of recipes and the one I am sharing with you today is the more successful one. The good thing about this recipe is that it can be adjusted to your taste. You can use whatever kind of cheese you like and also you can add any kind of flavor like basil, rosemary, thyme, or anything else. Also, It can be baked in the oven or deep fry. Tell me if you like it 🙂


  • 100 grams shredded cheese of your choice (I used Gruyere and Emmental)
  • 1 1/4 cup flour
  • 1/2 cup yogurt
  • 1 egg
  • pinch of salt
  • 1/2 teaspoon of baking powder
  • 1/4 cup melted butter

For the fried croquettes, the extra ingredients you will need:

  • one egg
  • one cup bread crumbs
  • about one liter frying oil

Mix all the ingredients and let it rest in the fridge for about half an hour. You can now prepare the croquettes by either frying them or baking them.

To fry them:

  • Make a small finger shape from the dough
  • Roll them in a slightly beaten egg, then in bread crumbs and deep fry for about 5 minutes untl they turn golden brown color

To bake them:

  • Preheat the oven for 180C
  • On a floured surface board roll the dough and cut into medium sized circles
  • Place them on a tray and bake for about half an hour until the croquettes turn golden color

These croquettes are delicious when accompanied with this salsa dip:

  • Chop one red tomato and one small onion very finely
  • Add one tablespoon of ketchup, a small teaspoon of salt, 1/2 teaspoon chili paste and a few leaves of chopped parsley


Chicken With Spinach

I enjoy getting playful when cooking, more and more since I started this blog. I watch a lot of food shows on television and I  also read cooking magazines, so I’m always trying new recipes while adding a touch of me, mixing and matching with other recipes to make something that suits my taste. I won’t pretend to have created this meal, but I think that everyone makes food in their own way and this way is mine 🙂


  • 500 grams chicken fillet
  • 3 tablespoons corn oil
  • 1/2 teaspoon salt, 1/2 teaspoon black pepper, 1 cinnamon stick
  • 500 grams fresh spinach, chopped
  • 1 can of sliced mushrooms, washed and drained
  • 3 large green onions slices
  • 1 tablespoon butter

For the sauce:

  • 3 tablespoons butter
  • 3 tablespoons flour
  • 3 cups milk
  • 1 handful finely chopped fresh spinach
  • 1 teaspoon salt
  • 1 dash of freshly ground nutmeg


  • Rub the chicken fillet with salt and black pepper
  • Heat the oil in a saucepan and fry the chicken until brown, cover with one cup of water and add the cinnamon stick; let it cook until tender
  • In another saucepan, melt the butter, fry the green onion for about 4 minutes then add the mushrooms and the spinach with a dash of salt; cover the saucepan and let it simmer on a very low flame for about 10 minutes
  • Prepare the sauce:  melt the butter in a small pot and add the flour, mixing it well
  • Gradually add the milk, whisking constantly until it becomes thick and add salt, nutmeg and finally the finely chopped spinach

  • Serve together in a plate. You can add rice or pasta if you wish, remember to make it your way too 🙂


Profiteroles And Eclairs

It is Saturday and the weekend has begun! I like to have some home made desserts for the weekend. Today I decided to make both Profiteroles and Eclairs since they are made from the same dough and filled with the same creme patissiere; the only difference between them is their shape.

Making this recipe requires two kinds of ingredients:  one for the dough and the other for the creme patissiere (filling).

Ingredients for the dough:

  • 100 grams of unsalted butter
  • 1 cup of water
  • a pinch of salt
  • 1 cup of all purpose flour
  • 4 eggs

Preparation of the dough:

  • In a small pot boil the water with butter and a pinch of salt
  • Add all the flour at once and mix vigorously until you have a consistent dough
  • Remove from fire and let it cool for 5 minutes, then add one egg at a time, mixing well in an electric mixer until well blended in the dough (you can use a wooden spoon to mix the eggs if you like, but it will take more effort)
  • When you finish mixing all the eggs in the dough, leave it to cool
  • Preheat the oven to 180 C
  • Grease a tray with a bit of butter, place the dough in a piping bag and using a large nozzle make circle shape to make the profiteroles, and long ones to make the eclairs
  • Bake for about 25 minutes, or until the top of the dough becomes light golden color

Ingredients for the creme patissiere:

  • 1/2 cup powder milk
  • 1 1/2 cup water
  • 1 egg
  • 3/4 cup sugar
  • 1/4 cup flour
  • 1 teaspoon vanilla

Preparation of the creme:

  • Boil the milk in a casserole and add the vanilla
  • In a bowl mix the sugar with flour and egg
  • Pour the mixture of egg, sugar and the flour slowly to the milk whisking constantly until thickening, then allow to cool. It is better to cover the creme with a cling film to prevent forming hard layer on the top when cooling

Filling the dough with creme:

  • Make a small hole in the profiterole ( the round shape) using a wooden stick
  • Place the cream in a piping bag and using a fine nozzle fill the dough.
  • For the eclairs (the long shaped ones) make a small cut on the side of the dough and with a small spoon spread the cream into it
  • For the final touch you can either sprinkle the sweets with icing sugar or make chocolate icing.

Chocolate icing:

  • Boil 3/4 cup of fresh milk with 1 teaspoon icing sugar and 1/2 teaspoon butter
  • Cut 50 grams of dark chocolate into small pieces and place it in a bowl
  • Pour the boiling cream over the chocolate and mix well until the chocolate dissolves

With a small teaspoon put the icing chocolate on the top of eclair and place on a grill to cool completely.

N.B : If you want to fill it with chocolate cream instead, replace 1 tablespoon of flour with 1 tablespoon of cocoa in the ingredients.


Meat Balls in Tomato Sauce With Tagliatelle

I am back home today and I asked my son what he would like me to make him after being gone for so long and he answered: “surprise me”. Yes, he made me happy, and I wanted to make something different but I also wanted to be sure that he will like it. In the morning I went grocery shopping and when I came back home I was ready to prepare a favorite meal of his, with a twist. He loves meat balls and I usually make it with onion sauce and rice so in fact, it was a very pleasant surprise for him 🙂

Ingredients for the meat balls:

  • 700 grams minced beef
  • 1/2 cup grated parmesan cheese
  • 1 small onion, finely chopped
  • 1 clove of garlic crushed
  • 1 teaspoon salt
  • 1/2 teaspoon seven spices
  • 2 tablespoon breadcrumbs
  • 1 teaspoon mixed dried herbs
  • 1 tablespoon dried basil

Ingredients for the sauce:

  • 1 small onion, finely chopped
  • 2 cloves of garlic crushed
  • 2 red tomatoes, finely diced
  • 2 tablespoons tomato paste
  • 2 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1 tablespoon olive oil
  • 1 box (500grams) tagliatelle
  • 1 tablespoon butter


  • To make the meatballs, mix all the ingredients (for the meatballs) by hand and shape into golf-ball sized balls
  • Heat the olive oil in a pot and fry the meat balls until brown, remove from the pot
  • Fry the onion and the garlic until golden, add the the tomatoes with salt, basil, oregano and tomato paste, cover with 2 cups of water and let it simmer for about ten minutes
  • Add to the tomato sauce the meat balls and let it cook on a low heat for about 20 minutes
  • Cook the tagliatelle pasta as directed on the box, then discard water and place the pasta again in the pot with one tablespoon of butter
  • To serve, place the pasta in a platter and pour over the meatballs with the sauce