Colorful Pasta!

Photo by Dara Al Hadidi 

Farfalle Pasta with Tomato & Asparagus! one of Fatafeat monthly magazine recipes! very fulfilling dish easy to make and taste great!

250gram of asparagus cut into 3 pieces discard end
1 small onion diced
1 garlic clove diced
2 tablespoons extra virgin olive oil
2 large ripe tomatoes peeled and shopped
1 cup chicken stock
1/2 cup of basil leaves, Chiffonade
250 gram Farfalle Pasta Cooking aldente
1/3 cup mozzarella cheese shredded
1/4 cup of Asiago Cheese Shredded (I used Parmesan)

Cover Asparagus with boiling water, cover and lets rest for 3 minutes. Drain and grill in a lightly oiled skillet over high heat until asparagus is soft "a ldente", and somewhat brown. set aside. Saute the onion and galic in a hot pan with olive oil until soft. Add tomatoes and saute until soft and give up the juices. Add chicken stock boil over high heat  until mixture reduced bu fourth. Add asparagus and basil mix and stir well, add cheese toss to melt.

Enjoy!!
 Love Cooking♥

Triple Chocolate Cookies!

I had a very long and exhausting day! I decided to end it in baking somehow it helps me to wash away the stress and noise of a working day :) ... These Triple Chocolate Cookies are truly amazing! a true chocolate experience, white,milk and dark chocolate together you can picture the rest! They are very easy to make too! 


Triple Chocolate Cookies:
125 g Butter Chopped
1/2 Teaspoon Vanilla Extract
1 & 1/4 cups firmly packet brown sugar
1 egg
1 cup plain flour
1/4 cup self-raising flour
1 teaspoon bicarbonate Soda
1/3 Cup Coca Powder
1/2 Cup Coarsely chopped raisins
1/2 Cup Milk Chocolate Bite
1/2 Cup White Chocolate Melts, Halves
1/2 Cup Dark Chocolate Melts, Halves


Preheat oven 180C Fan Forced & Grease oven trays (or Line with oven baking paper)
Beat Butter, extract, sugar and egg together till smooth (do not over mix)
Stir in "sifted" dry ingredients, then stir in raisins and all the chocolates.


Drop level tablespoon of mixture in to tray leave 5cm space between each. Bake cookies for 10 minutes. Stand on tray for 5 minutes then transfer to cooking rack.


Love Baking ♥ 

Parmigiana di melanzane!

A traditional Italian dish Melanzane with Edamame on the side! A yummy two dishes that oddly go very well together for a vegetarian light dinner! 

Love Cooking ♥ 

Chocolate Cinnamon Cookies

These are the amazing Chocolate Cinnamon cookies two flavors that love each other! Crunchy and soft everything is perfect in these lovely cookies! I must admit the first batch I switch the yolks with white of the eggs and it turned out so different still yummy though, it was a silly mistake but I really liked experimenting with how different effect each element does to the dough fantastic science :)

Love Baking ♥

Chocolate & Blueberry ... Make Wonders!

This is another delicious experience, I didn't quite understand the chocolate syrup on top, it made the muffins a bit soggy, still taste good! I am not sure if I applied them in the wrong way! But it's ok I guess it still my first time doing muffins!

  

Chocolate Blueberry Muffins

Paper liners not only make for easier washing up, but keep the muffins fresher.

Makes 12

Ingredients

115 g / 4 oz/ 1/2 cup butter

30 g / 1 oz bittersweet chocolate, melted 
90 g /3 oz  unsweetened chocolate chopped

200 g /7 oz / 1 cup granulated sugar

1 egg, lightly beaten

259ml/80 fl oz/ 1 cup buttermilk

10 ml/ 2 tsp vanilla essence

285 g / 10 oz/ 2 cups plain flour

5 ml/ 1 tsp bicarbonate of soda

170 g / 6 oz cup fresh or frozen blueberries, thawed

Preheat oven to 190C/375F/ Gas 5  1

In medium saucepan over medium heat, melt the butter and chocolate until smooth, stirring frequently. Remove from heat to cool slightly.

Stir in the sugar, egg, buttermilk and vanilla essence. Gently fold in the flour, bicarbonate of soda until just blended. (Do not overblend: the mixture may be lumpy with some unblended flour.) Fold in the berries.

Spoon batter into a greased or paper-lined 6 cm / 2 1/2in bun tray, filling to the top> Bake for 25 – 30 minutes until a skewer inserted in the centre comes out with just few crumbs attached. Remove muffins in their paper liners to wire rack immediately (if left in the tin they will go soggy). Drizzle with the melted chocolate and serve warm or cool. 

♥ Love Baking