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Friday, 13 September 2019

I love chocolate and everything related to it, and i adore all chocolate recipes. Today i'll share with you the most fluffy and moist chocolate pound cake recipe, so delicious and easy to make. Looking at these photos and i get my mouth watering, after a day of made it no single slice rest. All my family loved it and my children were happy and enjoyed it.

I added to my Chocolate cake walnut and chocolate chips an this ingredients are simply optional, but  i love the rich flavor of chocolate so i added chocolate and the perfect mate for chocolate cake is walnut, i promis you you'll adore this cake and  you'll Relies it at your daily chocolate pound cake.
The topping chocolate ganache is smooth and glides easily covering the top with a delicious way and easily controlled giving the cake a great chocolate layer.

Chocolate Pound Cake 

Prep time: 20 minutes
Baking time: 50 minutes
Total time: 70 minutes
Yield: 12


5 eggs
200g Soft butter (room temperature)
1 and 3/4 cup sugar
1 teaspoon vanilla extract
Pinch of salt
2 cups all purpose flour
1 tablespoon baking powder
1 Cup milk
1/2 cup cacao powder
60g chocolate chips (optional)
1/2 cup roughly chopped walnuts (optional)

For chocolate ganache:

100g dark chocolate
2 tablespoon butter
1/3 cup cream

The way:

- Preheat oven 180°C. Prepare 20 cm of cake mold by grease with butter and then dust with flour, get rid of surplus flour. Set a side.
- In a large bowl mix soft butter with sugar until combined, add eggs at three phases with vanilla extract.
- In another bowl sift flour, cacao powder & baking powder. Add half amount of dry sifted ingredients with half amount of milk to eggs mixture, mix until dry ingredients disappear, add the  remaining half amount with milk. Mix well until all combined. add chocolate chips with roughly chopped walnuts to the cake batter and with spatula stir to spread nuts and chocolate in the cake batter.
- Pour the cake mixture into your prepared cake mold. Spread the top of batter with spatula.
- Bake at 180°C for 50 minutes.
- Cool the cake on a wire rack.
- To prepare the ganache: cut the dark chocolate into small pieces, place it in a bowl. Add butter and hot cream. Set for a minutes, then stir the mixture until you have a smooth chocolate ganache. If still any crumbs, place ganache in microwave for 30 second.
- Top chocolate cake with your chocolate ganache.


Wednesday, 11 September 2019

This is a 1 minute corn salad recipe so easy and delicious. I make it as a side dish salad with BBQ and as you see it has a very simple ingredients and very quick.
I sometimes when i have by hands pickel i added to my salad, it also give a very tasty sour taste.
Try to make it and i'm sure you'll love it and addicted it.

Easy Corn Salad



1 cup corn
1 cup cooked mushroom
1/2 cup bell green pepper
1 small onion cut into slices
2 Tablespoon mayonnaise
2 Tablespoon vinegar
1/4 tsp salt

The way:

- In a large bowl; place corn, mushroom, green bell pepper slices and onion slices.
- Add mayonnaise, vinegar and season with salt.
Mix all together, until all well combined.
- Place in a serving dish.


Sunday, 8 September 2019

Baba ganoush is one of my best dip ever, i always have it by hand i sometimes make it at oven, or at airfryer and when i make BBQ on a coal. Today i'll show you how to make baba ganoush with your airfryer it is so easy and quick. It only takes 12 minutes to roast the eggplant in an airfryer better quick than the oven. I love my airfryer it gives me more time and ease my cooking, i'm sure most of homes nowadays have airfryer.

Baba Ganoush Dip

Prep time: 2 minutes
Roasted time: 12 minutes
Yield: 2


1 large eggplant
1 teaspoon olive oil
2 tablespoon yogurt
2 tablespoon tahini sauce
1 teaspoon lemon juice
1/2 teaspoon salt, or salt to taste
Pinch of black pepper

for decoration:
3 tablespoon Olive oil
1 teaspoon sumac
Leaves of parsley

The way:

- Cut eggplant into half, poke eggplant from inside with knife as a lines. Drizzle with olive oil, and season with a pinch of salt.
- Roast eggplant in an airfryer 180°C for 12 minutes, or in an oven at 180°c for 30 minutes.
- Let eggplant cool down to gets rid of extra fluids, for better results.
- Scrap out the eggplant flesh, place in a large bowl.
- To eggplant, add lemon juice, tahini sauce, yogurt and salt.
- Blend all together until you have a smooth dip.
- Decorate your dip with sumac and parsley.
- Serve it with cucumber, bread, carrots or any you wish.


Friday, 6 September 2019

It's Friday! i feel great today and because of that i made a vanilla cupcakes my favorite. My kids loved it, all kids love cupcakes and we really enjoyed it. My vanilla cupcakes recipe is so easy to make with a simple ingredients always available at home. If you don't like vegetable oil replace it with butter and you'll have also a fluffy and delicious cupcakes, or If you don't have milk replace it with water, simple..huh!

Easy Fluffy Vanilla Cupcake

Prep time: 10 minutes
Baking time: 20 minutes
Yield: 12 cupcakes


2 eggs
3/4 cup sugar
pinch of salt
1 Teaspoon vanilla extract
3/4 cup milk
1/2 cup vegetable oil
1 3/4 Cup all purpose flour
1 Teaspoon baking powder
1/2 Teaspoon baking soda

For topping:
1 cup whipped cream
1 teaspoon vanilla extract
2 tablespoon sugar or (sugar, to taste)
Fresh Strawberries

The way:
- Prepare cupcake mold by placing muffin liners, preheat oven at 180°C.
- Mix sugar, eggs, pinch of salt and vanilla extract untill sugar dissolve.
- Add milk and vegetable oil, give a quick mix.
- In another bowl, sift flour, baking powder and baking soda.
- Add sifted ingredients into two phases to the liquid mixture, mix well until all combine.
- With an ice cream scoop, fill the muffin liner with cupcake batter.
- Bake at 180°C for 20 minutes. Cool on a wire rack.
- In a large bowl, pour the cream, add vanilla extract and sugar. Whisk wipped cream until cohernt, don't over whisk otherwise the cream will have crumbls.
- Fill whipped cream into a decorating bag with a star tip, decorate cupcakes and top with strawberry.


Tuesday, 16 July 2019

The most amazing chocolate cake is right here in your hands believe it or not!
I made this delicious chocolate cake with dark chocolate mousse and covered it with grated dark chocolate which gave me the ultimate chocolate cake taste you'll adore this cake, it is easy and simple to make. The cake is super moist and full of chocolate flavour with loads of chocolate mousse, making it nice and giving it the best flavor and texture. 
It just about melts in your mouth and believe me the whole combination is out of this world good! I can’t wait for you to try it!

 Best Chocolate Cake 

Prep time: 20 mins
Baking time: 25 mins
Total time: 45 mins
Serving: 8 


4 large eggs or 5 small eggs
3/4 cup sugar
1/4 tsp salt (pinch)
1 tsp vanilla extract
1 cup all purpose flour
1/4 cup cacao powder
1 tbsp baking powder
25g melted butter
1/4 cup milk

For chocolate mousse:
160g dark chocolate
2 cups whipped cream (room temperature)

For decoration;
60g dark chocolate

The way:

Preheat oven at 180°c - 360°F. Butter a 22 CM (8 inch) cake pan. 
In a bowl sift flour, baking powder and cacao powder.
In a bowl mixer add eggs, sugar, vanilla and salt, Whisk in a medium speed until light in color.
Reduce the speed to slow, to eggs mixture add melted butter, milk  and gradually add the dry ingredients. When all well incorporate, give the cake mixture a quick mix and pour it in the prepared cake pan.
Bake in preheated oven 180°c for 25 minutes. When out of oven place cake on a wire rack to cool and remove the parchment paper.
To prepare the chocolate mousse:
 melt the chocolate in microwave for 1 minute, mix with a spatula until will melted, let it cool while prepare the whipped cream.
Whisk the whipped cream in a medium speed make sure the cream at room temperature, if it cold the chocolate will shrink. Whip until the cream coherent and the cream a little bit liquidy than usual because it is room temperature, don't over whisk otherwise the cream will fall apart.
Add the cream to chocolate gradually and keep mix all together until you have a smooth chocolate mousse.
Halve cake layer horizontally using a long serrated knife. Layer cake, using a 1/2 cup mousse between layer, then frost top and sides with remaining frosting.
With a peeler grate dark chocolate until cover all the chocolate cake.
Chill 2 hours before serving.


Tuesday, 2 July 2019

Mediterranean food is my favorite and today i present you a very famous dish from the regions of greece, turkey and middle east. They called it "dolmadakia" or Stuffed Grape leaves, it has a sour delicious taste, some time stuffed with rice and veggie or rice with lamb.

It may sound weird to stuffed plant leaves, but believe me this one deserve to give it a try, also it is kind of a little bit difficult for a newbie person, but as a everyday cooker it sound easy because it takes time to roll the leaves. I made about 150 fingers of grape leaves LOL. Once i start to eat i can't stop. Anyway, This is my own recipe with my own way, you'll find many other ways of making these grape leaves, with different fillings. I hope you'll like my way.

If you going to try this recipe i advice you to choose the light green young leaves and by the way the fresh leaves are much tasty than the canned leaves, also there are many stuffed for this recipe and i choose the popular rice and lamb to make i found it so delisious and by hand.

Stuffed Grape Leaves

Yield: 150 grape leaves
Prep time: 60 mins
Cooking time: 55 mins


500g of grape leaves

For filling:
2 cup medium grain rice
200g minced lamb meat
1/2 cup fresh parsley finely chopped
1  1/2 tbsp olive oil
1 small onion finely chopped
1 tbsp tomato paste
1/4 tsp black pepper
1/2 tsp curry
salt, to taste
1/2 tsp cinnamon

For sauce:
6 Cups boiling water
2 tbsp tomato paste 
1/4 cup lemon juice
(according to leaves, some are sour taste already)
1 medium onion
1/2 tsp cinnamon
1/2 tsp curry
1/2 tsp black pepper
 2 tbsp olive oil

The way:

In a large saucepan bring water to boil, cook the grap leaves in a boiling water for a 20 seconds until changing to olive green color.
Drain the leaves in a colander.
In a large bowl soak rice for 20 minutes, drain. 
Into the rice, add the minced lamb meat, parsley, and all the mentioned ingredients. Mix with a wooden spoon until well combined.

Take a leaf of grape and on the rough side place about one teaspoon of the filling and follow the steps in the photo below or watch the video.

Place raw grape leaves at the bottom of large saucepan (to protect grape leaves from burning or sticking on the bottom) 
 Rows the wrapped leaves.

To prepare the sauce: in another saucepan add lemon, tomato paste, spices, oil, chopped onion and 6 cups of boiling water. Place the saucepan on a high heat for 20 minutes. 
Pour the sauce gently on the rows grape leaves until cover.
Cook grape leaves for 2 minutes on a high heat, then reduce heat to low medium.
Cover saucepan with lid, cook at a low medium heat for about 45-55 minutes until well cooked.
Serve grape leaves.


Tuesday, 25 June 2019

I had a very wondeful day, sunny and the breeze is fresh and warm, so i started my day with fresh french crepes with fresh fruits i got the strawberry and the raspberry from my home garden and i decided to make with these fresh fruits a delicious crepes breakfast to start my day with. I spent a happy moments with my 7 years old daughter she helped me to make these creps and she was happy too, she loves crepes and every morning asks me to make crepes for her, so today i asked her back to help me to make crepe and she happly did.

Crepes is so easy to make you need a very simple ingredients, available in every home as eggs,milk, flour sugar and butter, but the importance is the quantity of the ingredients to make the perfect crepes. If you add less milk you'll have a thick batter and in the end you'll have a pancakes not a mushy crepe so be careful when making crepe with the exact quantity.

Crêpes with Chocolate Sauce

Prep time: 5 mins
Cooking time: 15 mins
Servings: 3


For Crêpe batter:
2 Eggs
1 tsp vanilla extract
1 Tbsp sugar
1/4  tsp or pinch of salt
2 Tbsp vegetable oil or melted butter
1/2 cup milk
3/4 cup water
1 cup all purpose flour

For Chocolate sauce:
80g dark chocolate
1 tbsp butter
1/4 cup cream fresh

(Optional ):
1/2 cup strawberries
1/4 cup raspberries
1/4 cup blackberries


In a large bowl whisk the eggs with sugar, vanilla extract, add water, milk and butter. Give the batter a quick mix. Add flour and whisk for 30 seconds until the mixture smooth.
Heat a 12-inch non stick skillet over medium heat, pour 1/3 cup (half scoop) of the batter and swirl to completely cover bottom of skillet cook until underside of crepe is golden brown.
With a rubber spatula or a spoon loosen edge of crepe then with your finger tips quickely flip.
For ganache: cut chocolate into small pecies, place in a bowl with butter. Pour hot cream on chocolate, set 1 minutes then stir until you have a smooth chocolate sauce ganache. If not melted well place the bowl in microwave for 10 seconds and stir.
Shape the crepes as triangles, place 3 in each plate top with strawberries, blackberries, and raspberries.
Serve immediately with chocolate ganache sauce.