An Orange Poundin Cake 

Most people have a weakness for chocolate, my weakness is a pound cake. Add cream to it and I’ll walk away! There’s something about the lightness and freshness about a pound cake that makes me want to just keep cutting slices from it and eating it all! Perfect with a side of jam as well and a cup of Turkish my new found love. 

I found a super easy recipe to achieve the pound cake taste and texture without all the extra unnecessary ingredients. I tweaked it a little by adding Orange Blossom water to it. You can add anything you want. I’ll be trying cinnamon next time since that’s my second weakness! 


1 large orange squeezed and zested
3 large eggs 

2/3 cup Butter 

3/4 cup sugar 

1 1/3 cup all purpose flour 

1/2 tsp baking powder 

Pre heat over to 180C, blend egg and sugar till it’s a pale yellow and little thick. Around 3 minutes. 

Melt butter and add to mixture and then sift the flour and b.p. together. Then add to bowl along with juice and end off with a stir of orange zest and 1 tbsp orange blossom. 

Add into greased pan and bake for 40 min.

Pretty straight forward and easy recipe! 

The end!

Pistachio and Date Cake 

So the season has moved from autumn to spring (almost non existent) and now summer. Because Ramadan is earlier this year, summer has really taken on a great taste for Arabic inspired desserts rather than the usual fruity stuff. This is a recipe for a pistachio cake from no other than my mother in law! The recipe is so easy. I would also like to report that I have taken up drinking coffee for the first time in my life, and not just any coffee but Arabic Turkish Coffee. I don’t even know if I said that correctly? It’s the dark one, you get it. The influence was my father in law. So this post has “in law” written all over it! 

This cake is perfect next to it! I reduced the sugar by more than half and threw in some dates. Guys, it’s so good. You know how everyone has their “thing”? Mine definitely isn’t cakes with cream and icing. Mine is just plain, pound like style cakes so that I can give to kids as a snack whenever I want. They enjoy it and I don’t feel bad. 
Extra important note: Ryan enjoyed the cake which means he ate pistachios. For all he knows he sees it green so it’s a ninja turtle cake apparently. ✔️


1/2 cup of pistachios. I blended mine so well to make sure Ryan (remember the extreme picky eater) doesn’t notice. Otherwise you can just pound them with an old school garlic mortar and pestle. 

1/2 cup vegetable oil 

2 eggs 

1 tsp vanilla 

1 tsp rose water 

1 3/4 cups flour sifted 

1/2 sugar (original recipe says 1 1/2 cups) 

2 tsp baking powder 

1 1/4 cup Milk 

Pinch of salt 

Mix everything together and then add…

10 dates pitted and torn into four small chunks. You can add more and stir. 

The end! 

Simple Achta Pastry Cream

Simple Achta Pastry Cream

For those who don’t know what Achta is and why I’m completely obsessed over it…what you need to know is… making real Achta is a long and lengthy process of watching raw milk boil till it curdles on the top and then scraping the curdled part in baby steps till you have a small plate of pudding (yawn). 

My job is to take complicated recipes and make them simpler. I know it’s not traditionally correct but this is the closest you’ll get and I love that there’s barely any sugar in it AND my son, “Mr Food Snob” really enjoys eating this as a pudding. I have finally been able to replace those sugar infused processed puddings with this homemade option full of dairy and calcium. 

What the heck is Achta? It is a popular Arabic pastry Cream used for many desserts, knafeh, atayef or even on its own with honey, fruit and nuts sprinkled on top. My son preferred it with no honey. We ate it on its own this time and I made a small batch of dried apricots stuffed with atayef. So easy to prepare and a nice treat to offer guests! How beautiful do all the colors look!? 

Here is the recipe: Do as you please with it! 

Prep time: 5 min 

Cooking time: 5 -8 min

Resting time: 2 hours 


  1. 7 slices white bread crust removed 
  2. 1/2 cup corn starch with 1/2 cup water 
  3. 2 cups milk 
  4. 2 cups cream 
  5. 2 tbsp sugar 
  6. 1 tbsp rose water 
  7. 1 tbsp orange blossom water 
  8. Cling Film


  1. Cut crust off bread and chop into squares. Don’t be a perfectionist here
  2. Mix corn starch and milk till it’s a smooth liquid
  3. Mix with a whisk the milk, cream, corn starch mixture and sugar till all incorporated
  4. Put pot on top of heat (medium to high) and add the pieces of bread 
  5. Keep stirring all the time till mixture gets thick and then use a whisk to smoothen the mixture out 
  6. Once the bread has dissolved and mixture has boiled (2-4 min) you can turn the fire off and add the orange blossom and rose water. 
  7. Pour into a glass Pyrex and cover with cling film. This part is important: let the cling film touch the Achta and cover the mixture completely because it will keep it from forming a hard layer on top. 
  8. Cool down and place in fridge
  9. Achta is ready to eat after two hours and ready to be filled in your recipes if you give it a mix so it clumps up a little. 

Let me know what you think! 

The end. 

Easy Cinnamon Rolls without the waiting 

Easy Cinnamon Rolls without the waiting 

I accidentally bought one too many packs of puff pastry. Never a problem, if anything that’s a good kind of mistake. The famous picky eater child of mine loves bread but frowns upon puff pastry, however he is obsessed with cinnamon. He will eat it dry with a spoon. Total weirdo who I am in love with! So anyway, I did a super quick version of cinnamon rolls with a side of apple sauce for dipping into. A week has passed since I’ve made these and I’m craving some now just because of that apple sauce dip. Total winner and perfect to send to school as a snack for the kids. Good news is Ryan loved them, I realize I didn’t accomplish much in the nutritional aspect of it all but when a picky eater like him, finally accepts another food WHATEVER it is without a fight, that’s always a good step towards more food acceptance and letting his food barrier down creating more trust in trying new things. Next time, I’ll Mix a vegetable and purée it inside perhaps that’ll it work. Find something they love and experiment! 


  • 1 sheet of puff pastry, I like to use the jus roll brand. Don’t roll it out. It’s better to get the box that comes in a big rectangular sheet. When you defrost it, take it out and don’t roll it out or else it’ll make it hard to roll it later. 
  • 3 tbsp raw refine free brown sugar 
  • 2 tbsp cinnamon 

Combine the cinnamon and sugar and sprinkle it all across the pastry sheet. 

Roll it and slice into equal parts. 

I’ve done this before and each roll ended up opening leaving me with snail looking rolls. I had an idea to place the pin wheels into a cup cake tin so that when they expand in the oven they stay confined in each individual cupcake tin. It worked really well! 

Cook on medium heat till golden and remove! 

For the Apple Sauce: 

3 apples peeled and chopped up coarsely 

1 tsp cinnamon 

1/2 tsp lemon zest 

1/2 tsp vanilla (optional)

1 tsp butter 

Add to a pot and simmer till apples are soft. Blend and you’re done. 

In the press – good magazine UAE

I really enjoyed working on this feature specifically because it stood out from the rest of the typical “Christmas Meal inspiration”. Now, there’s nothing wrong with the festive and traditional Christmas turkey along with all its roasted sides but since we live in the UAE and the weather is actually spring like (no where near winter), the thought of being able to take it easy for once and work on a simple yet flavorful outdoor garden style Christmas celebration made me jump off my seat and turn on some Christmas tunes (not the Mariah Carey ones) and get prepping! 

Here is my feature with some easy recipes that will leave you with enough time to really immerse yourself with the true meaning of Christmas and the holidays rather than being cooped up in your kitchen and getting ready 10 minute before your guests arrive (we’ve all been there right?!) 

Marinara meatballs in a puff

When deciding what to cook during the week, my first thought is “what would lily eat”. The other one is always sorted with his staples of course. So my train of thought starts with, “what does lily like”, “she ate that last week, how can I change it”, “how can I cook it so it’s easy for her to eat on the go” and “can I make the same batch for myself with less carbs”. She loves meat balls and so I decided to put them in puff pastry that was calling out my name in the freezer section of the super market. Did a fresh marinara sauce,topped the meat ball with mozzarella and wrapped it in a puff pastry square. The best part is when I decided last minute to brush the puff pastry with a melted oregano garlic butter sauce. So simple, so good! This is being filed under easy cooking fo shizzle. 

Prep time: 10 min

Cooking: 25 min till golden brown

What you’ll need: 

  1. Meat balls from your trusted butcher. You can make your own if you insist but then this dish won’t have a Prep time of 10 min and under you see? 
  2. Puréed tomatoe with basil, oregano, and thyme, salt and pepper
  3. Mozzarella cheese
  4. Puff pastry roll 
  5. 2 tbsp Butter and 1 crushed garlic for brushing in the end


  1. Cook meat balls till brown on the outside then set aside. They will continue to cook further inside oven when wrapped in the pastry
  2. Prepare marinara sauce with above ingredients 
  3. Roll out puff pastry and cut into squares as per photo.
  4. Place meat ball on top of pastry square, top with two tsp of marinara sauce, add 1 tsp of cheese, and top with a fresh basil leaf. 
  5. Fold each corner upwards and give it a squeeze on top to hold it all in. 
  6. Brush with melted garlic butter and more oregano. 
  7. Pop in oven on medium heat till golden brown. Around 25 min and serve with left over marinara sauce for dipping! 

The end! 

Rice Crispy Treats, only better!

I recently purchased the book “Deceptively Delicious” recommended to me by @amominlove (follow her on Instagram for inspiration on what to serve your kids in their lunch boxes everyday)! She makes it look like fun without too much effort. Love that! 
Back to the book! It’s packed with recipes on how to hide healthy ingredients into your food for the kids. As amazing as the options are, my son will barely go for any of them because he’s a special type of extreme picky eater! What it has helped me with is my other kid and it has served as an inspiration to other things I could cook and smuggle into for my boy! 

This recipe is adapted from Jessica Seinfeld: here it goes! 


  1. 1 tbsp butter 
  2. 4 cups mini marshmallows 
  3. 3.5 cups brown rice cereal 
  4. 1 cup sugar free granola cereal (mine included oats and pumpkin seeds)
  5. 1/4 cup flaxmeal 
  6. 1/2 cup organic dedicated coconut (optional) 


  1. Met butter in pan and add marshmallows. Mix around till puffed up. Do not over heat! Let mixture cool down for two minutes before adding rice cereal or else the cereal will become soggy. 
  2. Add rice and granola and coconut
  3. Pour mixture into greased pan and flatten to the desired thickness you want. I like to use wax paper to pat down the treat. 
  4. Let cool down completely and cut into desired shapes. 

What a success these turned out to be! Loved by all! The end

The art of food stealthing

360 moms is an online platform for women in the Arab world. It could quite frankly be for women and not necessarily just for the Arab women though. It has a community of experts from different background sharing their tips and experiences in motherhood. I am so happy to begin contributing on the site from my food recipes to my every day life of being a mom and a wife. My first piece is all about how I deal with my son, the one who hates food! It’s been two years and it hasn’t been easy. Rather than fighting back and putting him through therapy sessions, I finally realized that perhaps I need to give him a break and fix things from my end. The end that I can control. I am the one making his food so I might as well hide as much as I can in there till he finallly (hopefully) begins to eat like other children his age. Below are the links to read the article both in English and Arabic. 

If you have any questions or suggestions please do let me know! And feel free to let me know if there’s something you’d like me to write about and share! ❤️❤️❤️ 



Joseph Joseph – So good they named it twice!

We love our garlic in the Middle East and I’ve just discovered a peeler that is put to the test up against the classic glass jar trick. Human fingers failed. Check out the vid to see how the Scroll rolls…

garlic-peeler-1 garlic-peeler


What is it?

Looks like a roll of paper but it is what it is. A garlic peeler.


Because just sometimes, you shouldn’t have to work too hard in life for an end result!

Does it perform?

It’s gadgets like these that get me excited about shopping for new kitchenware. This works so well! I had a smile on my face the whole time while peeling and showed it off to anyone who came over to my house this week! The plus side? My fingers didn’t smell like garlic for the whole day and it put the old trick of shaking a clove of garlic in a glass jar to shame.

Do I want it?

Yes! Very badly.


The Scroll Garlic Peeler by Joseph Joseph can be found at Tavola stores across the Middle East.


Pumpkin Donuts for the win! 

Pumpkin, pumpkin everywhere! I’m in love with Fall and all it’s dishes it has to offer! I’ve been wanting to make pumpkin donuts for a while now and I finally did it because 1) Something in my head was telling me to package pumpkin in a donut form so that my son would eat it. 2) Been waiting to find a simple and easy recipe! 

I’ve cooked baked donuts before and they came out cake like – total bummer! I felt like I got ripped off. These on the other hand, came out thicker but still moist! I refused to glaze them despite the little Halloween devil on my right shoulder whispering “caramel frosting, brown sugar frosting, cinnamon – sugar frosting in my ear” I managed to block it out and keep them plain. This way, the kids are actually eating good stuff and I can send to school in their lunch box! 

I used my electric donut maker that I have seen in several kitchen gadget sections of stores. However you could also use a donut baking tray. (The electric one takes 2 min per round and is much quicker) 

Ingredients and Method

In one bowl whisk the following:

  1. 2 cups all purpose flour minus 2 tbsp
  2. 1 3/4 tsp baking powder 
  3. 1 1/4 tsp salt 
  4. 3/4 tsp ground cinnamon 
  5. 1/4 tsp ground nutmeg 
  6. 1/4 tsp ground ginger 

In a second bowl mix with an electric blender the following till well blended and no more lumps: 

  1. 3/4 cup unrefined brown sugar (original recipe called for 1 1/2 cups brown and white sugar so add extra as you wish) 
  2. 1/2 cup sunflower oil (or canola)
  3. 3 eggs 
  4. 1 1/2 cup pumpkin purée (canned or fresh)
  5. 1 tsp vanilla extract 
  • Empty dry ingredients into wet ingredients and mix again till smooth. 
  • Drop 1 tbsp full into donut pan or donut maker and cook. 

If in an oven and in a pan: 10 min 

If in an electric donut maker: 2-3 min 

The end!