Author Archives: Eliyah Samoun

Ingredients:3/4 cup medium grain rice or short grain rice1 1/2 cups water1/4 teaspoon salt (heaping)4 cups whole milk (I use 2%%)1/2 cup sugar1/2 teaspoon vanilla1 egg, beaten1 teaspoon butter1 pinch cinnamonpinch nutmegCourse: dessert

Ingredients:1/2 teaspoon allspice2 pounds ( – 1kg) Bell peppers1/4 teaspoon cinnamon1 tablespoon dried/fresh mint1 tablespoon Olive oil2 onions, finely chopped100 grams of rice1 tablespoon salt1/2 teaspoon sugar1/2 tomato, sliced 4 pieces for caps1 teaspoon tomato paste1 cup hot waterCourse: side dish

Ingredients:1 teaspoon cinnamon2 tablespoons pure maple syrup, divided2 cups milk (cow's, almond, rice, hemp, etc..)½ cup olive oil2 plums, pitted and chopped1 cup whole quick cooking oats*1 teaspoon pure vanilla extract1½ cups waterCourse: side dish

Ingredients:1 pound strawberries, washed and hulled1 tablespoon olive oil4 teaspoons granulated sugar divided1 refrigerated pie crust (I used Pillsbury)1 teaspoon ground cinnamon16 ounces Fat Free Vanilla greek yogurt (I used Chobani)Course: dessert

Ingredients:½ Cup all purpose flour5 drops almond extract3 cups blueberries2 tablespoons butterconfectioners sugar3 eggs – room temp⅔ Cup granulated sugar½ tsp ground cinnamon½ cup heavy cream½ cup whole milkCourse: side dish

Ingredients:3 plums, pitted and chopped1 tablespoon crystallised ginger, finely chopped2 1/2 tablespoons honey (more or less according to your taste and how sweet the plums are)1/4 teaspoon cinnamon powder12 strands of saffronCourse: sauce

Ingredients:2 larges Banana Leaves (big enough to wrap your salmon in)1 pinch cinnamonpinch Fennel seed1 tablespoon Fish Sauceclove Garlic, mincedpiece Ginger, minced1 1/2 tablespoons Peach PreservesCrushed Red Chiles1/4 cup Rice (uncooked)3/4 teaspoon Rice Wine Vinegar2 fillet or steaks Salmon2 eachs Scallions, slice thin6 scallions3/4 teaspoon Sesame Oil1 1/4 teaspoons Soy Sauce1 each Star Anise2 tablespoons…

Ingredients:1 pinch of black pepper1 teaspoon cinnamon powderFrozen berries and mint leaves to decorate1 liter red wine1 pinch of salt200 milliliters strawberry puree1 tablespoon teaspoon vanilla powder or 1 tablespoon vanilla extractWater, depending on the size of the bowls4 tablespoons white sugar

Ingredients:1 bay leaf2 cups Cabernet Sauvignon1 cinnamon stick2 teaspoons fresh lemon juice4 firm Bosque pears, peeled, halved & cored1 medium red beet, peeled & sliced 1/4″ thick1/2 cup sugar

Ingredients:1 teaspoon baking soda1 ¼ c canola oil3 cups grated carrots4 large eggs, RT1 1/2 cups flour1 c granulated sugar½ t ground cardamom, optional2 t ground cinnamon1/4 t ground cloves1/4 teaspoon ground ginger1/2 t ground nutmeg1 c light brown sugar1/2 cup raisins1 ½ t salt2 t vanilla1/2 cup walnutsCourse: side dish