Archive for June, 2010

Oeufs Mimosa – It’s Summertime!

June 26th, 2010 Leave a reply »

Oeufs mimosa (aka. eggs mimosa, deviled eggs) is a wonderful summer treat and a great appetizer to bring to parties. Not only does it look festive, it also tastes great.

Estimated time: 20-30min
Servings: 8

Oeufs Mimosa

Ingredients: 8 eggs, 6 tbsp of crème fraiche or sour cream, 3 tbsp of Dijon mustard, 3 tbsp of fresh chive (~20 leaves), salt & pepper

  1. Place 8 raw eggs in a saucepan, cover with cold water (1 inch above eggs) and bring to boil
  2. Reduce the heat to low and let simmer for 10-15min
  3. Drain the eggs and let them cool to room-temperature
  4. Remove the shell from the hard boiled eggs and cut them in half
  5. Carefully remove the yolks and place them in a mixing bowl
  6. Crush the yolks. Then add 6 tbsp of crème fraiche or sour cream and 3 tbsp of Dijon mustard. Mix well
  7. Add 3 tbsp of chopped fresh chive (~ 20 leaves) to the mixing bowl and sprinkle a little bit of salt & pepper. Mix well
  8. Place the halved egg whites on a platter and spoon the mixture into the whites. Refrigerate and serve cold

Have you ever had mimosa eggs?

Lebanese Rice Pudding – Riz b-Haleeb

June 13th, 2010 Leave a reply »

Many Lebanese cookbooks will tell you that Lebanese rice pudding isn’t so different from western rice pudding. They are perhaps made in a similar way, but they do not taste the same at all. I was never truly fond of rice pudding until I tasted riz b-haleeb the true Lebanese way. And now I love it. Here is an authentic recipe for a delicious oriental rice pudding garnished with pistachios & almonds.

Cooking phase: 1hr
Resting phase: 3hrs or more

Servings: 6-8

Lebanese Rice Pudding

Ingredients: Use the same measurement cup for the rice, water, milk and sugar!
1 cup of rice, 2 cups of water, 8 cups of milk, 1 cup of sugar, 2 tbsp of orange blossom water, 1 tbsp of rose water

1. In a small pan, place 1 cup of rice in 2 cups of water and let it boil for ~15min until the water has evaporated
2. In a large pot, heat 8 cups of milk until boiling, then add the cooked rice and stir constantly under medium heat for ~20min. Do not let the milk & rice rest – you must keep on stirring
3. Add 1 cup of sugar and continue stirring for ~20min
4. Add 2 tbsp of orange blossom water and 1 tbsp of rose water and stir for another 5min
5. At this point, the pudding should be thick. Remove from the heat and place in a large glass container or in small individual glasses. Let the pudding cool down in the refrigerator for at least 3hrs. Serve cold with pistachios & almonds

Do you like riz b-haleeb? What is your favorite Lebanese sweet?