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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.


Sunday, 23 June 2019

I'd love to share with you my 4 tasty smoothie recipes for your summer days refreshing and 2 minutes to make, just put your fruits in the blender, blend and enjoy your smoothie. My favorite one of these recipes are nectarine smoothie, i just loved it and enjoy it very much mabay because nectarine my favorite fruits nowadays but also i love to enjoy different taste as raspberry and pineapple. Let me know in the comments below what's your favorite smoothie taste.

A refreshing smoothie is all i need after a working day, last days of sunny good weather here in Belgium and i decided to make smoothie to enjoy my moments. I had coconut and pineapple of course first recipe came to my mind a good Piña Colada Smoothie, so i made a pineapple fruit shell as a cup to enjoy it more with the fragrant of ananas coconut while i drink my smoothie.

Piña colada smoothie

Prep time: 5 mins
Serve: 2


1/2 cup frozen coconut milk
230g (1 cup) frozen pineapple
1/4 cup pineapple juice( add more 1/4 if you need it more liquidy)

The way:

Combine all ingredients in a blender. Blend until smooth, about 1 minute.
Pour the smoothie into the pineapple shell.

Nectarine-Yogurt Smoothie

Prep time: 3 mins
Yield: 2 persons


5 Nectarine
4 tbsp yogurt
1/2 cup milk
2 tbsp sugar or honey

The way:

 Peel of the nectarine and remove the seeds.
 In blender place nectarine, yogurt, milk and sugar. Blend for about 1 minute or until well blended.
 Pour the smoothie in a serving cups. Add ice cube.

Chocolate Banan Smoothie

Prep time: 3 minutes
serve: 2


1 cup frozen banana
3/4 cup almond milk
2 Tbsp cacao powder
Sugar or honey (optional)

The way:

In a blender add all the ingredients, blend all together until well combine.
- In a serving cups pour the smoothie.
Decorate with Strawberry.

Orange Raspberry Smoothie

Prep time: 3 minuts
Yield: 2 persons


1  1/2 Cups fresh orange juice
3/4 Cup fresh or frozen Raspberry
3 balls Vanilla ice cream

The way:

 In a blender place the ice cream balls, raspberry and orange juice .
 Mix all together until you have a smoothie drink .
 Pour it in a serving cup. Decorate with mint and an orange slice.


Friday, 21 June 2019

My last visit to Italy was an absolutely one of my amazing adventure, and the one of my good time was food. Yes i'm so crazy about food and who doesn't? Food complete our good times and one of an amazing dishes i've ate was Eggplant rollatini, the taste of eggplant season with mediterranean herbs and the parmesan cheese one of the tasty food i fell in love with. Today i made this recipe on my own way with a fresh tasty tomatoes sauce.

Eggplant Rollatini Recipe

Prep time: 30 minutes
Baking time: 40 minutes
Yield: 3 persons


2 large eggplant 
2 tbsp olive oil

For filling:
250g ground beef
2 tbsp olive oil
1 medium onion
1/2 medium bell red pepper
1 tsp oregano
1/2 tsp black pepper
1 tsp salt
2 tbsp minced basil

For the sauce:
1 clove of garlic
2 medium tomatoes
1/2 medium bell red pepper
4  leaves of basil
6 tbsp tomato paste
1/2 tsp black pepper
1 tsp salt
1 tsp oregano

For topping:
1/2 cup parmesan cheese
1/2 cup mozzarella cheese

The way:

- Cut eggplants into slices about 1/2 inch thickness. Cut the onion and bell red pepper into medium diced.
- Grease an oven tray with olive oil. Row the eggplant in the tray, bake at 200°c for about 20 to 25 minutes.
- To prepare the filling, in a large skillet pour the olive oil and add the ground beef, stir for a minute then add the cutting onion & bell red pepper. Stir until the meat change color to brown, season with oregano, black pepper and salt. give a quick mix and remove from heat.
- In blender place all the sauce ingredients, the garlic, tomatoes, bell red pepper, water, tomato paste and season with roughly chopped basil, oregano, salt and black pepper. Blend all together until all well combined. 
- Take one slice of eggplant and fill with 1 tablespoon of the meat filling, roll the eggplant. Place the rolled eggplant into an oven casserole. Raw the rolls and cover with our prepared sauce.
- Top the eggplant rollatini with parmesan and mozzarella cheese. Cover the casserole with aluminium foil.
- Bake at 200°C for 30 minutes, after 30 minutes remove aluminium foil and bake for another 10 minutes to golden the cheesy surface. 
- When out of oven, decorate with chopped parsley. serve it warm.


Tuesday, 18 June 2019

My old fashion double chocolate chips Recipe is my favorite ever, the moist and fluffy muffin with melted chocolate inside melt in the mouth is a dream for me at these summer days.  I love to make my muffins with dark chocolate, it gives a full of chocolate flavour. Make these sweet muffin in at any time and enjoy it, the recipe is simple and you easily can make it with a hand whisk.

Double Chocolate Muffins 


2 eggs
90g soft Butter
3/4 cup granulated Sugar
1 Tsp Vanilla extract
60g Yoghurt
1  1/3 cup all purpose flour
3 Tbsp unsweetened cocoa powder
1 Tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
100g chocolate chips

The way:

- Prepare muffins liners by placing in a cupcakes mould, and preheat oven at 180° C.
- In a large bowl soften the butter with sugar, then add eggs one at a time with vanilla extract, Whisk until you have a smooth egg mixture, add the yoghurt and give a quick mix.
- In another large bowl sift all the dry ingredients, mix together and add it to eggs mixture at two phases. Mix all together until all well combine.
- I cut a dark chocolate bar into small pieces and add it to my chocolate muffins batter (add your favorite chocolate chips) and mix with spatula until chocolate disappear in the batter.
- I used an ice cream spoon to pour the batter into my muffins liner.
- Top the muffins with more chocolate chips.
- Bake at 180°C for about 20 minutes.
- Cool on a wire rack. 


Friday, 3 May 2019

It's Friday ..
my prefer day to make somthing spacial to enjoy it on my weekend. Yes,  i'll share with you this time a simple and delicious date squares (Arabian way)  we call it Mabruosha and some call it maamoul squares. I really adore this squares so delicious and perfect to serve at my tea time. It is a kind of sticky dough spread in a tray and filled with date and i also added walnut which gave my date squares a kind of lovely new taste.

Date Squares or date Slices 


For dough:
4 and 1/2 Cups all purpos flour
2 Eggs
1 Cup sugar
1 Tsp vanilla extract
3/4 Cup vegetable oil
2 tbsp baking powder

350g date paste
1 tbsp soft butter
1/2 tsp ground cardamom
1/2 tsp ground cinnamon
1/4 cup walnut (optional)

The way:

- Preheat oven 180°C. Prepare square pan by paint with butter and placing a parchment paper.
- In a bowl mix eggs with sugar and vanila, add vegetable oil. Mix all together until well combine. 
- Add 4 cups of flour (keep the remaine half cup for later) with baking powder. Knead the dough until sticky and elastic.
- In another bowl prepare the filling add butter, ground cinnamon & cardamom to the date paste. Knead until you have a soften date paste.
- Take out two thirds of the dough. Into the remain third; add 1/2 cup of flour, knead the dough until coherant. Cover with plastic wrap and chill for 15 minutes.
- Spread the two thirds of dough in the prepared pan. The date paste is then spread over the crust, add walnut. With food grater start to grate the chilled dough as crumbles at the top until the date layer covered.
- Bake in preheated eoven 180°C for about 30 to 35 minutes or until golden color.
- Cool down on a wire wrack for 10 minutes. Cut as squares.