Grown-up Bourbon Easter Egg Cookie Truffles

Last year, I shared a couple of traditional recipes we make at our family. This year, I decided to experiment with recipes that are new and different. It might look like a children dessert, but it is more fun. And I’m not talking about the confetti decoration on top. It has liquor.

Grown-up Bourbon Easter Egg Cookie Truffles Recipe  - Cookin5m2-5 Grown-up Bourbon Easter Egg Cookie Truffles Recipe  - Cookin5m2-4

I have been sick ever since the weekend, but I have these recipes to share before the time is due. They are easy and the ingredients are feasible. You have no excuse. They’re fun, delicious, and they have booze! GO AND MAKE THEM! Continue reading

Pan-fried Halloumi and Mushrooms, and Gigantic Pain Perdu Copycat Recipes From The Hangout with serVme

Today, I’m sharing 2 recipes in one post. I copied these recipes off The Hangout restaurant’s menu for you to try and replicate them at home. This is part of a new collaboration between Cookin5m2 and serVme where I will be sharing me experience with the chef, not my review because I don’t find myself qualified enough to dictate your taste buds, then share recipes on this recipe dedicated blog.

Pan-fried Halloumi and Mushrooms, and Gigantic Pain Perdu Copycat Recipes From The Hangout with serVme - Cookin5m2-13 Pan-fried Halloumi and Mushrooms, and Gigantic Pain Perdu Copycat Recipes From The Hangout with serVme - Cookin5m2-14

servmelogo

I got a date with Chef Salah, the chef at The Hangout, (all thanks to the sponsors serVme) one Tuesday night and I went with full enthusiasm to meet the chef and learn new recipes. Chef Salah was really nice, and we got to talk before and after our recipe session. Continue reading

Malateet (Palestinian Vegan Anise Cookies)

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Mom and I cooked for a Palestinian brunch for a second time and we served another bunch of happy customers. There’s nothing more pleasing than people with happy faces after sharing a wonderful meal that is filling, healthy (sort of) and flavorful.

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I love how active I become when I am at the restaurant. The lazy regular me on Saturdays is surprisingly transformed into a spring jumping from the restaurant to the the kitchen two floors up across the narrow Mar Mkhayel streets, and back down with a fresh batch that mom had prepared to replace the one that was happily feasted over by friends and strangers alike. One customer in particular made our day with her genuine reaction. She got into the restaurant prior to the shift’s end with a weary face and was served the menu. As she was eating, her expression was changing to a happier one. She declared that Palestinian food is her favorite. What she had was a filling meal with round flavors and light feeling. She felt satisfied. We were satisfied. One cannot ask for a better feedback.

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With my mind occupied with loads of things, my mind was clear while serving. I was aiming to get full satisfaction from customers. We aced that.

The ingredients are all common in our culture, it’s just the way they’re put together is what makes it special. We’ve got no special ingredients and nothing you have to sell a kidney for. A trip to the grocery store and the spice shop is all you’d need.

There’s a vegan dessert that we served, a traditional Palestinian one we make at home during Lent, called Malateet. In simple English, it is olive oil cookies with ground anise shaped on a rough surface to create surface texture. Anise cookies. At the brunch, people fell in love with it. They had it on its own, or dipped in apricot jam or my fresh peanut butter. They came up with the combination of their own. That seemed bizarre for us.

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Shaping these cookies is a fun activity. The dough is consistent and firm, children or people with little kitchen experience can get the hang of it and messing it up won’t be a hassle. Try it and ask someone to help, it’ll be fun.

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Malateet (Palestinian Vegan Anise Cookies)

Ingredients

Yields 2kg of

  • 4 1/2 cups flour
  • 1 cup olive oil (or half olive oil and half vegetable oil)
  • 1 cup sugar
  • 1 tbsp ground anise
  • 1 tbsp sesame
  • 1 tsp ground mahlab
  • 1 tsp baking powder
  • 1 cup water (according to need)

Procedure

  • Mix all the ingredients , except water, in a large bowl
  • Add water according to need and mix by hand, adding as much water as needed until the dough comes together
  • Take pingpong-sized balls of dough, roll them in your hands into a rough long oval shape
  • Push the dough onto the largest side of a box grater, pushing it gently with 3 finger and sliding down until it curls and gets textured
  • Arrange in baking sheets, close but not touching and bake in 200ºC preheated oven for around 12 minutes, or until they’re golden, bottom and top
  • Store in an airtight container and they can last for a couple of months

We are pleased to inform you that Cookin5m2 will be starting to sell these cookies.
Contact us on cookin5m2[@]gmail.com for orders and questions.

Vegan Chili Bowl with Rice, and Almost Fatal Snow-shoeing in Laqlouq

A couple of Sundays ago, I joined a group of my colleagues for a long walk across the snow up the Lebanese mountains in a well-known winter sports town; Laqlouq. Vegan Chili Recipe - Cookin5m2-8Laqlouq Vegan Chili Recipe - Cookin5m2-11The plan was to take a 3-hour walk across the snow-covered hills, around the high hill with the large white cross overlooking the whole area, back to our starting point. We wore special snow shoes to help us walk better and prevent our feet and legs from taking a dive into the high heaps of fresh snow. We began our journey with enthusiasm and excitement, enjoying the warm first of March sun, that kissed us really badly at the end of the day. I turned off my mobile data and decided that I don’t want to use my phone. I took out my camera and took a few shots every now and then.

Continue reading