Strawberry Cupcakes

What prompted me to make these cupcakes? Left over strawberries! I'm loving this flavor and it is somehow different from others I've made. It kind of tastes like strawberry shakes so yay! I've paired this cake with cream cheese frosting but for next time I would just add a nice strawberry on top! I started with a cake pan then used a cupcake pan for the rest of the batter. For the cake, it took me 20 minutes more in the oven than the time specified, but for the cupcakes,the timing was right. 

For the recipe click here! :) 

Homemade Spinach Fatayer

Spinach fatayer is one of the food that got me through all the lectures and exams during my undergraduate years. When it was lunchtime, my friend and I would run to the cafeteria and get ourselves each one big hot spinach fatayer (imagine the ones in the picture but 5 times bigger). Fatayer is a Middle Eastern cuisine that can be stuffed with meat, cheese or spinach and are usually found in many if not all traditional restaurants in Lebanon. It is fun making these and you don't need to wait too long for them to be baked in the oven. Whenever I make these there never seems to be any left for the next day so that is the only downside to this :) 

For the recipe click here!

Spinach Fatayer Recipe

Spinach Fatayer

For the dough:

• 425 g. flour (approx 3 cups) 
• 3/4 cup  warm milk (not too hot or else the yeast won't function) 
• 1/2 tsp sugar

• 1 tsp dry active yeast
• 1/4 cup canola or extra virgin olive oil

For the filling:

• 500 g spinach, finely chopped
• 2 medium onions, finely diced
• juice of 2-3 lemons, or more to taste
• 2-3 tbsp extra virgin olive oil
• salt and black pepper, to taste

Putting them together: 

1. Add the yeast to the warm milk with the half teaspoon of sugar. Set aside and covered for 5-10 minutes.
2. Prepare the dough: mix the oil with the flour and gently mix in the yeast/milk mixture. Add salt and knead until the dough is soft and elastic (10-15 minutes)
3. Divide the dough into small individual balls and cover with a damp towel while you prepare the filling.
4. Dice the onions then add salt and pepper. In a separate bowl add salt to the spinach and rub the leaves until they begin to wilt (the salt helps the spinach release its water).
5. Squeeze out as much water from the spinach as you can. Then mix with the seasoned onion. Add lemon juice and adjust seasoning to taste. (If you leave the mix over night, I suggest adding additional lemon when you are ready to use the filling)
6. Form the fatayer by flattening out each piece of dough. If the dough starts to contract too much, let it rest more.
7. Add a spoonful of the spinach mixture to the center of the rolled dough. Make sure to keep the sides of the dough clear of oil or filling. This step will help you seal it easier. 
8. Pinch the dough into a triangular shape and set on a baking sheet lined with parchment paper.
9. Brush the fatayer with milk or a light egg wash and bake in a 450 degree F oven (232 degrees C or Gas Mark 8) for 15-20 minutes, or until golden brown.
10. Enjoy hot or in room temperature! 

Castella Cake

For the last couple of weeks, I have been yearning to have foods from my childhood. The Japanese Castella cake was one of the many delicious desserts I've had as a little girl. This cake brings back so many memories of going to the bakery with my parents and drooling over all the delicious and freshly baked goodies!

This delicate cake is especially spongy, bouncy and moist. The only downside to this cake is that once you take it out of the oven you have to immediately wrap it and place it in the fridge while it is hot for a minimum of 12 hours! This procedure helps the cake to have a fine and moist texture. Another ingredient that makes this cake extra special is the kind of flour you use. The elasticity in this cake is brought on by using bread flour that all purpose flour can't achieve. I recommend making it in the evening and having a slice the next day. It is definitely worth the wait. You can taste the honey in every bite and it is so easy to make, perfect for any occasion!

For the recipe click here

Turkey Stuffed Dumplings

Dumplings... I can never have enough dumplings!

I got ready made dumpling skin and the stuffing consisted of: ground turkey, cabbage and bean thread (optional). Check below for instructions:
-Mix them together and add some soy sauce, salt, pepper and some sesame oil.
-Put around 1 teaspoon of the mixture in the center of the dumpling skin.
-Wet the outer rim with a bit of water so the skin can stick to each other when you fold them together.
-In a non-stick pan, on medium heat, add some vegetable oil. Then add the dumplings.
-Add water in the non-stick pan so it covers half of the dumplings.
-Add some vinegar. Vinegar helps produce a golden layer underneath the dumplings and prevents from sticking.
-Cover and let the dumplings steam and remove the lid when most of the water is evaporated.
-Continue cooking until all liquid is gone and you can see the golden layer underneath the dumplings.
-Remove from heat.
-Sauce: soy sauce and chopped garlic. Enjoy!