Turkish-inspired flatbreads

 This recipe is inspired by a recipe from an excellent cookbook, The Turkish Cookbook by Musa Dagdeviren, Turkey’s best and most educated chef, who’s featured in one of Chef’s Table (Netflix) episodes (one of my favorite episodes). The recipe is pretty quick for a bread – about 1 hour in total, and only 2 ingredients, flour and yeast (sugar and salt). I like to make it as the main course, when I prepare a light dinner that is basically a bunch of salads and mezzes. You can see how I make it in my story/highlights in Instagram  @ShellysHumbleKitchen.

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Vegetable tempura

My first time making tempura! I was surprised how easy it was to make it. I used some mini zucchini and their blossoms from my garden (such a treat) and whatever I found in the fridge. If you decide to tempur large veggies such as sweet potatoes butternut squash, cut them into small chunks (1″ thick). The tempura and vegetables  came out light, crunchy and delicious. 

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leftover rice with caramelized onions, toasted almonds & herbs

I usually make this when I have leftovers of basmati rice. If you don’t have rice leftovers, it takes 12 minutes to cook basmati (but make sure you wash it thoroughly). You can make it with one type or bunch of types of herbs. If you don’t have baharat, put ¼ teaspoon cinnamon and grate a little bit of nutmeg instead.  You can see how I make it in my story/highlights in Instagram @ShellysHumbleKitchen, follow me if you don’t, I post more recipes over there. xxs Continue Reading…

lemon poppy pancakes (gluten-free & dairy-free)

 NO! not another recipe for pancakes! I know I know I know! I hear you, the world doesn’t need another pancake recipe but this one is very good. 

When I think of it, I rarely make the same pancake recipe. Somehow I always make them different. If we don’t have eggs, I make them vegan. If I know that I’ll eat some, I make them with a nut milk such as almond or coconut milk. If I make them during the week for early breakfast before the kids go to school, I make them extra nutritious by using wholesome flours such as spelt, oat or buckwheat and adding to them grains such as flax or chia seeds. My boys would be happy to eat the same basic pancakes but I’m the one with the urgency to play. Continue Reading…

Falafel-inspired salad

When you’re in the mood for falafel but don’t feel like frying or eating fried food. You can stuff it in a pita and eat it the same way you eat falafel, with pickles, salad, tahini and harissa. Continue Reading…

Orange & chocolate madeleines

I didn’t know what a cool baking pan with beautiful molds is for (It came with the house we live in). I baked maamouls (middle-eastern cookies) and mini chocolate cakes in it but you couldn’t really see the mold shape. One day, while I was leafing through Aran Goyoaga’s beautiful cookbook, Cannelle et Vanille, I bumped into a picture of madeleines and madeleine tray in the background.  I immediately thought about my mysterious tray and how much I want to use it and succeed.
I made a few changes to Aran’s recipe because a) I can’t eat dairy b) I ‘m an instant gratificationist (she lets the batter rest 4 hours in the fridge). After a small research I found out that the mysterious tray is a teacake baking tray (by Nordic Ware). Now I am looking for a teacake recipe.  Continue Reading…

Couscous with caramelized onions, toasted almonds & raisins

This is my sister’s, Liraz,  recipe. She makes it better but she lives 6,745 miles away from here. And now, god knows, when will I be able to fly to visit her and the rest of my family. This dish is served as a side. We had it for lunch with  another side dish of roasted smoked cauliflower, basic kohlrabi and cucumber salad, lemony tahini and schoog (or harissa). Light but filling and very satisfying. One of these days I will challenge myself to make couscous from scratch, like my grandmother did.  

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tortilla soup

The last time I ate a tortilla soup was in a hole-in-the-wall restaurant in Cozumel, Mexico, six years ago. Not sure why it took me so many years to make it. Especially when it’s my husband’s favorite soup (I didn’t remember it was his favorite until I made it). Continue Reading…

Smashed yams with crispy onions

Many times I look at the vegetables and let them tell me what to do with them. This is what I did with the  Japanese yams that I found in the Korean supermarket (They were organic, small and cute so I had to). I took out bunch of things from the fridge and started to cook. This is what my cooking intuition came with it. The more experience you have in the kitchen the more intuitive you’ll get. 
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