Homemade Creamy Pasta (Maacaroni bi Halib)

Creamy Pasta

Two days ago, I was very sick but still needed to cook something to eat πŸ˜… So this creamy pasta that my mum used to make came to my mind. It doesn’t need any onion chopping or frying so I instantly prepared it. It took me around 20 mins to finish it.

β—‡ 1 box of spaghetti pasta.
β—‡ 100g of butter (half a pack).
β—‡ 2 tbsps of flour.
β—‡ 4 cups of hot milk.
β—‡ 3 cubes of kiri cheese.
β—‡ 1 tsp and a half of salt.
β—‡ Pinch of white pepper.
β—‡ Pinch of nutmeg.

β—‡ Place the spaghetti in salted boiling water for about 8 minutes (or check the timing on the box). Then, drain it from water and pour cold drinking water over it. Leave aside.
β—‡ Heat the milk on the side.
β—‡ In a sauce pan, melt the butter then add the flour over it and mix until well combined. Instantly, poor the hot milk on the butter and flour mixture and stir well until all lumps disappear. Leave to boil.
β—‡ Sprinkle the seasoning over it and add the kiri cubes and mix until it melts. Leave it to simmer on low heat for about 5 minutes. Then, add the spaghetti over the sauce.

There you have it πŸ‘©β€πŸ³ NB: You can always sprinkle extra cheese over it.

#spaghetti🍝 #creamypasta #pasta #whitesaucespaghetti #foodie #eat #easydinnerideas #easylunchideas #foodideas #yummy #foodlover #food #thefoodfeed #winterfood #comfortfood #picoftheday #pastafood #feedtofeed #wintermood

Banana Bundt Cake

Banana Bundt Cake

Can you imagine the taste of this Banana Bundt Cake?
If not here is the recipe so you can prepare and taste it πŸ˜‹

β—‡ 5 bananas.
β—‡ 1/2 cup of vegetable oil.
β—‡ 3/4 cup of granulated sugar.
β—‡ 2 eggs.
β—‡ 2 tsp of vanilla extract.
β—‡ 2 cups & 1/4 of all purpose flour.
β—‡ 3 tsp of baking powder.
β—‡ 3/4 cup of chopped Walnuts.

β—‡ Preheat the oven to 180Β°C and lightly butter a bundt pan and flour it.
β—‡ In a mixing bowl, mash the bananas well until they are well combined.
Add in the vegetable oil and sugar and stir with a spatula. β—‡ Then add the eggs and vanilla and mix well. β—‡ Gradually add in the flour and baking powder, leave it to mix until some streaks remain.
β—‡ Add in the chopped walnuts and then mix everything until the flour is well incorporated. β—‡ Pour the batter into the bundt pan and bake for 50-60 minutes or until a toothpick comes out
clean (It might take 40 mins)
β—‡ Let the cake cool completely before you glaze it.

For the glazing you’ll need:
β—‡ 2 cups of powdered sugar.
β—‡ 2-4 tbsp of milk.
β—‡ 1 tbsp of vanilla extract.

β—‡ Combine the powdered sugar, 2 tablespoons of milk and the vanilla extract in a mxing bowl.
β—‡ Gently mix the glaze together using a spatula.
β—‡ The glaze may be thick at this point. Add milk one teaspoon at a time until the glaze runs off
the back of a spoon.
In case you add too much milk, and the glaze is runny you can always add some powdered sugar one tbsp at a time until the glaze is thick again.
β—‡ Spoon or drizzle the glaze on the bundt cake.

There you have itπŸ‘©β€πŸ³
#instapic#yum#delicious#fresh#foodie#homemade#buzzfeedfood#feedfeed#thefeedfeed#huffposttaste #flatlay #autumnfoodparty #autumnleafwatch #autumnvibes🍁 #glaze #cakeglazing #veganfoodspot #vegan #chocolatecakes #fruitsandcakes #cakelovers #lebanesefood #lebanon

Green Beans in Olive oil aka Loubye b Zet

I love it when my husband tells me what he wants for lunch! It just makes it easier for me 😊This time he wanted some Green Beans with Olive oil aka “Loubye b zet”. And that’s what I prepared today for lunch πŸ˜…

What’s your favorite food to cook?

β—‡ 2 kgs of green beans, washed and cut in half (remove both tips).
β—‡ 1 kg of tomatoes (7 to 8 pieces).
β—‡ 2 medium onions.
β—‡ 2 full garlic heads.
β—‡ 1 1/2 tsp of salt.
β—‡ 1 tbsp of tomato paste.
β—‡ 1/4 cup of olive oil.

β—‡ Cut the onions and garlic into small square pieces (or just place them in a food processor to make things faster). Fry them in a large pan with the olive oil until gold and tender.
β—‡ In the meantime, cut the tomatoes and place them in a food processor.
β—‡ Add the green beens on low heat and mix them with the onion and garlic, and cover the pan. Mix from time to time until they become soft (this may take up to 30 mins).
β—‡ Once done, add the processed tomatoes with the salt and tomato paste and mix well until all is well combined.
Leave them to boil on high heat for 5 to 7 minutes and then on low heat until they are done. (This may take up to 40 mins but you should constantly check on them).
β—‡ This is better served cold so leave them to cool before serving.

NB: some people like to eat them with pita and a raw onion.

There you have it πŸ‘©β€πŸ³ #instafood #instayummy #chefmodeon #lebanon #foodie #foodporn #food #picoftheday #instagood #foodblogger #foodphotography #yummyinmytummy #foodideas #tasty #foodstagram#eats #vegan #beans #greenbeans

Homemade Pesto Sauce

Pesto Sandwich

I never really liked pesto until I started making it! And finding fresh basil turned into my obsession lately 😊
I already tried the sauce with pasta and today I tried it in a sandwich with mozarella cheese and tomatoes. And let me tell you it’s one of the tastiest sandwiches I’ve had in a while 😍

What’s your favorite sandwich?

Pesto sauce recipeπŸ‘‡

β—‡ 1 cup of fresh basil (or more)
β—‡ 1/3 cup of olive oil.
β—‡ 1/3 cup of grated parmesan.
β—‡ 3 garlic cloves.
β—‡ 3 tbsps of pine nuts.
β—‡ Pinch of salt.
β—‡ Pinch of black pepper.

β—‡ Combine all ingredients together (except olive oil) in a food processer then gradually add the olive oil. Mix it all together until you get a creamy texture.

β—‡ This remains edible up to 1 week in your fridge.

#sandwich #pestosauce #mozarella #tomatoesandmozzarella #goodeats#igfood#foodstagram#foodbloggers#nomnom#instayum#eatfamous#foodblog#hungry#eats#instagood#food#sweet#yummy#instapic#yum#delicious#fresh#foodie#homemade#lebanon #toastmasters

Mehche Cousa w Batenjen (Stuffed Zucchini and Eggplant)

Stuffed Zucchini & Eggplant

Today’s lunch was so delicious that I can still taste it in my mouth πŸ˜…
Are you ready for the weekend?

Ingredients (for around 25 pieces):
β—‡ 2 kilos of zucchini.
β—‡ 1/2 a kilo of eggplant.
β—‡ 250g of ground beef.
β—‡ 1 cup of soaked rice.
β—‡ 4 tomatos.
β—‡ 2 tbsps of tomato paste.
β—‡ 1 tsp of salt.
β—‡ 1/4 tsp of pepper.
β—‡ 1/4 tsp of powder cinnamon.
β—‡ 3 cups of water.
β—‡ 1 tbsp of salt.
β—‡ 200g strained tomatoes (1 small pomi)

β—‡ After coring and deseeding the zucchinis and eggplants, wash them and place them in a drainer face down (so the water drains).
β—‡ Soak the rice in water for about 30 minutes (this is very important). Then, mix all the ingredients together with your hands to get the filling.
β—‡ Start filling each zucchini and eggplant one at a time all the while making sure that it’s well stuffed (check highlights story for the know-how). Leave some empty space at the top of each stuffed piece.
β—‡ Place them in a cooking pan one next to the other and then on top of each other.
β—‡ On the side, prepare the sauce by combining the water, strained tomatoes and salt, and pour it over the pan. Leave to boil on high heat for 5 minutes and then on low heat for about 30 mins or more (until they are soft and the rice is well cooked)

β—‡ If you like more concentrated sauce, you can add 1 more box of strained tomatoes, 2 more cups of water and 1 tbsp of salt.
β—‡ This dish is best served with lebanese yogurt: Laban.

There you have itπŸ‘©β€πŸ³

#tomatosauce #redsauce #pasta #spaghetti #vegetarianfood #eatmoreplants #easyrecipes #feedfeed #foodgawker #foodblogfeed #foodwinewomen #makesmewhole #wholefoodsdiet #thecookfeed #foodphoto #nourishingfood #foodphotography #healthyfood #thenewhealthy #healthyliving #healthyrecipe #beautifulfood #colorfulfood #eatmoreplants #eatyourcolors