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 🙂

Ingredients:

  • 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)

Preparation:

  • 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

ET VOILA .. C’EST TOUT 🙂

Sweet And Sour Fish

Today, my 2 daughters and I went to this lovely “Cafe” in down town Abu Dhabi and shared one of those delicious breakfast they serve, and of course we chose the Lebanese one. It had Labneh, Halloumi cheese, Halawe, Black olives, as well as Man’oushe ( we decided to have it with Kashkawal cheese instead of Za’atar). And we had scrambled eggs as a side order, as well as butter and jam.

So, after this breakfast we decided to have for lunch (for dinner I mean), a light chinese meal. This is why I made the Sweet and Sour Fish.

It will take three steps for cooking: the fish, the vegetables and the sauce:

Ingredients for the fish:

  • 500 grams fish fillet of your choice, cut into bite size
  • 1/2 can beer
  • 1 egg, 1 egg white
  • 4 tablespoon flour
  • 1 tablespoon soy sauce
  • salt and pepper
  • oil for deep frying
Preparation of the fish:
  • Mix the beer with 2 tablespoons  flour and the whole egg and some salt and pepper and marinate the fish for 20 minutes
  • After the 20 minutes drain the fish
  • Mix the egg white with soy sauce and the remaining flour, dip the fish into this mixture and deep fry until it’s a nice golden color and put aside

Ingredients for the vegetables mixture:

  • 1 can pineapple chunk (360 grams)
  • 1 medium onion
  • 1 green pepper, 1 red capsicum
  • 1 tablespoon of vegetable oil

Preparation of the vegetables:

  • Cut the onion and the green and red pepper into quarters
  • Drain the pineapple, and keep the juice for the sauce
  • Heat the oil and fry the onion and the vegetables for about 5 minutes and remove from the pan and keep aside

Ingredients for the sauce:

  • 1 cup of fish stock
  • the juice of the pineapple can
  • 3 tablespoons soy sauce
  • 4 tablespoons white vinegar
  • 3 tablespoons brown sugar
  • 6 tablespoons ketchup
  • 2 tablespoons flour
  • salt and pepper to taste

Preparation of the sauce:

  • Using the same pan you cooked the vegetables in, mix all the sauce ingredients together except the flour and keep on a medium-high neat until it boils
  • Dissolve the flour in 1/2 cup of cold water and add to the mixture, stirring constantly until it thickens

Add the fish and the vegetables to the sauce and simmer for about 5 minutes on very low heat. Serve with noodles or rice.

ET VOILA..C’EST TOUT.