Latest news with #familyRecipes
Arab News
5 days ago
- Entertainment
- Arab News
Where We Are Going Today: Meez Restaurant
Meez, located in both Jeddah and Riyadh, is a vibrant culinary destination that embodies the rich tapestry of Middle Eastern cultures. This establishment captures the essence of the region with its warm hospitality, lively music, and visual feast of colors and spices. It is clear that the founders set out to create a space that celebrates everything we cherish about Middle Eastern traditions. The menu at Meez is a delightful fusion of flavors, showcasing what they call 'Fusion Middle Eastern' cuisine. Each dish is crafted from homegrown ingredients and inspired by cherished family recipes, resulting in unique culinary creations that are both familiar and innovative. Visitors will find the eggplant fatteh amazing, while the shrimp fatteh is also delicious and distinctive. The musakhan popsicles, however, seemed to be lacking something. The hummus is fantastic, even though it is slightly off season. The chicken and burrata pasta is a wonderful dish with a spicy kick, though not essential. Likewise, the meat tabliya with dough is a nice addition but not particularly special. All dishes are well-prepared in both taste and presentation. The restaurant was pleasantly quiet during our noon visit, allowing visitors to fully enjoy the atmosphere. Meez also excels at breakfast offerings. Visitors are warmly welcomed with milk tea, a lovely touch. The makdous is served atop labneh and fried dough, harmoniously blending sour and nutty flavors. The mini falafel is presented on sticks, accompanied by hummus, potatoes, eggplant, and fried cauliflower, enhanced by a special lemon sauce. The omelette is served on seasoned sour bread, making it an innovative and complete dish. The musakhan is sweet but could have benefited from a touch of pomegranate molasses. The egg dish with mushroom and avocado was quite delicious and the pakiza dish is a delightful meshaltet pie with a distinctive sweet dip and well worth trying. The service at Meez deserves special mention. The waiters are attentive and expedite orders quickly, allowing you to enjoy your meal without feeling rushed. The refreshing lemonade is a highlight as well. Meez is a fantastic spot for a quick yet flavorful meal, combining excellent food with outstanding service. It is highly recommended for anyone looking to explore the vibrant flavors of Middle Eastern cuisine in a welcoming environment.
News.com.au
03-06-2025
- General
- News.com.au
My Yiayia (finally) told me her secret spanakopita ingredient
Growing up in a big Greek family means one thing: Sundays consist of gathering around Yiayia's table with the extended family… and eating. The ultimate Greek family recipes The menu my 90 year-old grandmother cooks varies week-to-week, but some of the usual suspects are: lemony potatoes, homemade bread, homemade hummus, baked eggplant, some sort of legume dish to cater to the vego family members, slow-roasted lamb or chicken and, of course, spanakopita. Pastitsio and moussaka only make an appearance on very special occasions, like Christmas or Easter. Aside from bread and salad, there aren't many dishes that get to secure a permanent weekly spot on the table. However, spanakopita is the exception. There's just something about the cheesy spinach filling and pastry that could never get old. The best spanakopita ingredient, revealed Most family members have tried to replicate Yiayia's famous spanakopita, and it just never tastes the same. Only recently we realised every family member had a slightly different version of this recipe – this is classic Yiayia behaviour, as whenever we ask her for a recipe, she never seems to reveal the whole thing. Instead, we have to play detective and piece together the method and ingredients bit by bit (over the span of years). Determined to get all her spanakopita secrets, I finally convinced her to let me film her cooking it, from the start to finish. I shared it with the family, and everyone was shocked that she didn't tell anyone the one game-changing ingredient: a very small amount of rice. What makes this spanakopita so good? The elements that make this spanakopita stand out among the rest is the perfectly balanced flavours in the herby, cheesy filling. If you've made it before, you know the bottom layer of pastry can go soggy (especially after a day or two). Enter the secret ingredient: a tablespoon of rice. This clever addition absorbs the excess moisture from the spinach and gives it a full bodied texture. Other key ingredients include lots of herbs – way more than I thought. Half a bunch of parsley, mint and dill are added, along with plenty of cooked onion and shallot for sweetness, freshly grated nutmeg, and surprisingly, there's no garlic! Much to my suprise, she has now given me the green light to share her recipe…. with the internet. My Yiayia's spanakopita recipe: Serves 8 Prep 20 mins Cook 45 mins 3 sheets frozen puff or shortcrust pastry, thawed (or filo pastry, see notes) 60ml (¼ cup) olive oil 1 brown onion, finely chopped 1 bunch green shallots, finely chopped 2 large bunches English spinach, trimmed, chopped ½ bunch continental parsley, finely chopped ½ bunch mint, finely chopped 10g punnet dill, finely chopped 1 tsp ground nutmeg 80g haloumi or tasty cheese, grated 180g block feta, crumbled 3 eggs, whisked 1 tbsp uncooked white long-grain rice Preheat oven to 180C/160C fan-forced. Lightly grease a 20 x 30cm slice pan. Line base and sides of the pan with 1 ½ pastry sheets, trimming edges to fit. Bake for 10 minutes or until lightly browned. Heat oil in a large frying pan over medium heat. Add onion and shallots. Season with salt and cook, stirring occasionally, for 5 minutes or until onion is soft and translucent. Meanwhile, place spinach in a colander and pour over boiling water. Using a wooden spoon, press as much liquid from spinach mixture as possible. Transfer spinach to a large bowl. Add the herbs, nutmeg, cheeses, onion mixture, eggs and rice. Season with pepper and mix well to combine. Spoon the spinach mixture into pastry case and top with remaining pastry sheets, trimming the edges to fit. Bake for 35-40 minutes or until pastry is puffed and golden. Cut spanakopita into squares. Serve warm or cold. Note: You can also use a 375g packet filo pastry, if preferred. Follow the below steps if using filo: Melt 100g of butter. Place 1 pastry sheet on workbench. Brush with a little of the butter. Top with 2 pastry sheets. Brush with a little more butter. Continue to layer pastry, brushing every second layer with butter, to form 10 layers. Use pastry layers to line base of baking dish. Spoon spinach mixture over pastry. Using remaining 10 pastry sheets and butter, repeat the above step. Use pastry layers to cover spinach filling. Brush top with butter. Can you freeze spanakopita? Spanakopita freezes very well, just wrap the uncooked dish in a couple of layers of plastic wrap and then a layer of foil (alternatively, make the spanakopita in a disposable baking tray). You can also freeze spanakopita after it's cooked. Cut into portions and place on a tray in the freezer until partially frozen. Then transfer to a freezer bag where they can be reheated as individual portions for a snack or light meal. More spanakopita-inspired recipes:
Yahoo
31-05-2025
- Health
- Yahoo
Old-school comfort with a modern twist: Salmon croquettes make a savory comeback
The other day, I decided to revert to a childhood favorite for dinner. Salmon croquettes were a monthly staple that is so old school it's hip again. My Grandmother made them regularly for our evening meal and if we were lucky, there was a leftover or two for lunch the following day. Traditionally, croquettes were much fancier than we used to enjoy. By the simplest definition, it is a savory mixture of finely minced meat and some vegetables shaped into balls or cylinders and fried. That part is identical to ours except for the shape. However, the binder that held that mixture together was most often a thick version of bechamel sauce. That's where my Southern road forks, because we used either dry breadcrumbs or crushed saltine crackers and an egg. Of course, it was fried in bacon fat back in the day, but these days, I'm most likely to use the air fryer or skillet, with just a light coating of canola oil. It's enough to make the biggest skeptic salivate. Although we called them croquettes, ours were patties because they were flattened like burgers. I still do it that way and occasionally make them as burger substitutes served on small Hawaiian buns. Salmon has come a long way from the large red cans that used to contain bits and pieces of skin and bones. Those large cans have given way to smaller 5-ounce cans. Although it may still occasionally contain a small pin bone, the high temperature of the canning process makes it soft and edible. Just like tuna, canned salmon is fully cooked, but that doesn't mean it can't be fancied up by mixing and making it into a patty. I like serving it with some fresh dill and black pepper-enhanced Greek yogurt. Kiki asks, 'For some reason, I routinely end up with too much fat in my gravy. Is there any easy way to remove some before I serve it?' Kiki, If you have time, allow the gravy to cool and skim off the fat that forms on the top. Then reheat. If you don't have time, pour it through a sieve that contains ice cubes. The fat will cling to the ice cubes and solidify, making it easy to remove. Tammy Algood is the author of five cookbooks and can be seen on 'Volunteer Gardener' on PBS stations in Tennessee. Follow her at This article originally appeared on Southern Kitchen: Salmon croquettes make a comeback with a modern southern twist
SBS Australia
23-05-2025
- Entertainment
- SBS Australia
Adobo five ways, made with love from five migrant stories
Bendigo based Fil-Aussie Chef Anton Lim will prepare the Chef's long table with five different adobo recipes. Chef Anton shares how every adobo recipe in his book comes with their own unique story, one of which is his own mother cooking big batches of adobo then stored in big jars. Every region in the Philippines also have their own adobo recipe, from pork or chicken meat cooked in vinegar or cooked with soy sauce or coconut milk. 📢 Where to Catch SBS Filipino
Free Malaysia Today
11-05-2025
- Entertainment
- Free Malaysia Today
This Mother's Day, treat your mum to something sweet
This pandan cloud cake and flower basket are part of the Mother's Day package by Nono's Homemade. (Nono's Homemade pic) PETALING JAYA : Mother's Day is just around the corner. While flowers, fancy dinners and gifts are always appreciated, there's one thing you definitely shouldn't skip – a sweet treat! If you're looking to celebrate with something meaningful (and delicious), why not explore these locally owned businesses, many of which are either run by mothers or inspired by beloved family recipes? From dreamy pandan cakes to crispy appam, here are some fun options to consider for a memorable day with that special woman in your life. 1. Nono's Homemade Nono's pandan cloud cake is a light, airy creation inspired by the skies. The story goes that while expecting their baby girl Noelle, Dad, a pilot, taught Mum how to bake. When travel came to a halt due to pandemic lockdowns, the family channelled their energy into perfecting his colourful cake recipe, adding a 'cloud' motif as a cheeky nod to Dad's time in the skies. From humble beginnings in their home kitchen, Nono's Homemade has since grown to nine outlets across the Klang Valley. Their signature is an Ogura cake, known for its moist, delicate texture and made with 100% natural pandan essence. For Mother's Day, Nono's Homemade is offering an adorable package featuring their delicious pandan cloud cake and a floral basket. Check out Nono's Homemade on Instagram. 2. Ibupreneur Ibupreneur is a social enterprise that empowers mothers through entrepreneurship. (Aida Zunaidi pic) What better way to celebrate Mother's Day than by supporting a business built to uplift mums? Ibupreneur is a social enterprise born out of the pandemic, and aimed at empowering single and vulnerable mothers through entrepreneurship. From training to providing a platform for income, Ibupreneur helps mothers, one delicious bake at a time. Their lineup includes decadent raspberry-butter bundts, pandan kek lapis, and bite-sized yam coconut cookies – each handcrafted by mothers. Not only are you getting a scrumptious treat, you're also giving back to the community. Now that's a sweet deal. Explore their offerings here. 3. Madam Yong Delight Cherish traditional treats with this colourful platter of Nyonya kuih. (Madam Yong Delight pic) If Mum's the nostalgic type, a platter of colourful Nyonya kuih just might bring back cherished memories. Madam Yong Delight has been crafting these sweet bites since 1985, starting with the humble curry puff. The eponymous Yong grew up helping her own mother supply homemade snacks to restaurants in Petaling Jaya. Today, her creations are even served in five-star hotels. Treat mum to Madam Yong's 'Surprise Me!' platter, featuring a mix of 50 pieces of kuih beautifully arranged on a bamboo tray. Find out more by clicking here. 4. Love Mom Restaurant Klang's Love Mom Restaurant is best-known for its range of tasty Sri Lankan appam. (Love Mom Restaurant pics) Over in Klang, a heartwarming story lives on through Love Mom Restaurant. Founded by Paramaswari Nadasan, affectionately known as Auntie Paramas, this single mother of three launched her eatery – then called Klang Curry House – more than 30 years ago. Her recipes, all passed down from her Sri Lankan mother, offer home-cooked goodness. But the star here is definitely the appam: choose from classic milk, brown sugar, or egg versions – each a comforting bite crafted with decades of family tradition. 5. Tiny Afters For Mother's Day, Tiny Afters is offering a box of 16 tarts with four unique flavours. (Tiny Afters pic) Felicia Leow's journey from banker to baker was fuelled by fond memories of her mum baking tarts when she was a child. In 2022, Leow channelled that inspiration into Tiny Afters, a dessert brand known for its dainty, freshly made tarts. For Mother's Day, Tiny Afters is offering a box of 16 tarts in four delightful flavours: earl grey vanilla – tea-infused ganache topped with vanilla chantilly; berry fruit tart – fresh strawberries and blueberries over vanilla custard; lemon cheese – zesty lemon curd with creamy cheese filling; and strawberry almond – almond frangipani with house-made strawberry jam. It's the perfect little box of joy to share with Mum – or to let her keep all to herself! Check out Tiny Afters via their website. Bonus: Leong Chee Kee Pepper Biscuit For Penangites, why not surprise Mum with a taste of tradition? Leong Chee Kee is a decades-old family-run bakery in George Town famous for its handmade pepper biscuits. Now run by the second generation, every biscuit is lovingly crafted by the proprietor himself. Leong Chee Kee also offers coconut tarts and other classic Chinese pastries: a perfect old-school gift for mums who appreciate heritage flavours. Leong Chee Kee Pepper Biscuit C8, Lebuh Cintra, 10100 George Town, Penang
