Food Point

09/08/2025

11/07/2025

Creamy Semolina Pistachio Domes
Luxurious Middle Eastern Dessert Cups with Silky Custard & Crunchy Pistachio Crust

Recipe

Ingredients
Pistachio Crust
1 cup (120g) finely ground pistachios

½ cup (60g) sesame seeds

3 tbsp (45g) melted ghee

2 tbsp (25g) sugar

1 tsp orange blossom water

Semolina Custard
2 cups (480ml) whole milk

½ cup (85g) fine semolina

¼ cup (50g) sugar

1 tbsp cornstarch

1 tsp rose water

½ tsp mastic gum (optional)

Pinch of saffron threads

Rose Glaze
½ cup (120ml) water

¼ cup (50g) sugar

1 tsp lemon juice

2 tsp rose water

Garnish
Gold leaf (optional)

Chopped pistachios

Dried rose petals

Instructions
1. Prepare the Crust
Mix ground pistachios, sesame seeds, sugar, and orange blossom water.

Add melted ghee and mix until it resembles wet sand.

Press 2 tbsp mixture into each dome mold (or small ramekins) to form cups. Freeze 15 mins.

2. Make Semolina Custard
Whisk milk, semolina, sugar, cornstarch, and saffron in a saucepan.

Cook over medium heat, stirring constantly until thick (8-10 mins).

Remove from heat; stir in rose water and mastic gum (if using).

3. Assemble
Pour warm custard into chilled crusts. Smooth tops.

Refrigerate 2 hours until set.

4. Rose Glaze
Simmer water, sugar, and lemon juice for 5 mins until syrupy.

Stir in rose water, then cool slightly.

5. Unmold & Finish
Briefly dip molds in warm water to release domes.

Brush with rose glaze and garnish with pistachios, rose petals, and gold leaf.

Chef's Notes
For vegan version: Use coconut milk and coconut oil instead of dairy/ghee.

Serving suggestion: Accompany with cardamom coffee for contrast.

Storage: Keep refrigerated up to 3 days (add garnishes fresh).

Cultural Insight
This modern interpretation combines elements from:

Lebanese moghli (semolina pudding)

Persian bastani sonnati (pistachio ice cream)

11/07/2025

Velvety Tiramisu Cheesecake Delight

Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/2 cup butter (melted)
- 2 cups cream cheese
- 3/4 cup sugar
- 2 eggs
- 1 cup mascarpone cheese
- 1/4 cup strong coffee
- 1 tsp vanilla extract
- 2 tbsp cocoa powder
- 1/4 cup heavy cream

Instructions
1. Preheat oven to 325°F (160°C) and grease a springform pan.
2. Mix graham cracker crumbs with melted butter and press into the pan.
3. Beat cream cheese and sugar until smooth, then add eggs one at a time.
4. Blend in mascarpone, coffee, and vanilla extract.
5. Pour mixture over the crust and bake for 45-50 minutes. Let cool.
6. Whip heavy cream and spread over the top.
7. Dust with cocoa powder and refrigerate for 4 hours.

20/06/2025

🍋 Lemon Ginger Chicken with Pineapple Mango Salsa 🍍🌶️

A tropical-inspired dish bursting with zesty lemon, warm ginger, and juicy pineapple-mango salsa, served over creamy coconut rice and topped with spicy mayo. Perfect for a fresh and vibrant meal!

Ingredients
For the Lemon Ginger Chicken:
1 lb chicken breast, cut into bite-sized pieces
1 tablespoon fresh ginger, grated
Zest of 1 lemon
¼ cup lemon juice
2 tablespoons honey
1 tablespoon soy sauce
1 tablespoon olive oil
Salt and pepper to taste
For the Coconut Rice:
1 cup jasmine or basmati rice
1 cup coconut milk
½ cup water
½ teaspoon salt
For the Pineapple Mango Salsa:
½ cup diced pineapple
½ cup diced mango
¼ cup diced red onion
1 tablespoon lime juice
Fresh cilantro, chopped (optional)
Salt and pepper to taste
For the Spicy Mayo:
¼ cup mayonnaise
1–2 teaspoons sriracha (adjust for spice preference)
1 teaspoon lime juice
Instructions
1. Prepare the Coconut Rice
Rinse the jasmine rice thoroughly to remove excess starch.
In a saucepan, combine the rice, coconut milk, water, and salt. Bring to a boil, reduce the heat to low, cover, and simmer for about 15 minutes, or until the rice is tender and has absorbed the liquid. Remove from heat and let it rest, covered, for 5 minutes.
2. Make the Lemon Ginger Glaze
In a small bowl, mix together grated ginger, lemon zest, lemon juice, honey, and soy sauce. Set aside.
3. Cook the Chicken
Heat the olive oil in a large skillet over medium heat.
Season the chicken pieces with salt and pepper, then add them to the skillet. Cook for 4–5 minutes, stirring occasionally, until golden brown and cooked through.
Pour the lemon ginger glaze over the chicken and cook for another 2–3 minutes, stirring until the glaze thickens and evenly coats the chicken.
4. Prepare the Pineapple Mango Salsa
In a bowl, combine the diced pineapple, mango, red onion, lime juice, and chopped cilantro (if using). Season with salt and pepper, and toss gently to mix.
5. Make the Spicy Mayo
In a small bowl, whisk

17/04/2025

Lemon Meringue Cupcakes
Ingredients:

Cupcakes: Flour, baking powder, salt, butter, sugar, eggs, vanilla, milk, lemon zest

Lemon Curd: Fresh lemon juice, zest, sugar, egg yolks, butter

Meringue: Egg whites, sugar, cream of tartar, vanilla

Instructions:

Bake Cupcakes: Whisk dry ingredients. Beat butter & sugar, add eggs, vanilla, lemon zest. Alternate adding dry ingredients and milk. Bake at 350°F for 18-22 mins. Cool.

Make Lemon Curd: Cook lemon juice, zest, sugar, egg yolks. Stir in butter. Refrigerate.

Make Meringue: Whisk egg whites & sugar over a double boiler. Beat until stiff peaks form, add cream of tartar & vanilla.

Assemble: Hollow out cupcakes, fill with lemon curd, top with meringue. Torch to brown.


Food Point

12/04/2025

Hello🥹

13/03/2025

Golden Beet & Burrata Stacks with Pistachio & Citrus Zest
A vibrant, creamy, and nutty appetizer with a burst of citrus—perfect for an elegant starter or light side dish!

Ingredients:
3 golden beets, roasted and sliced into rounds
2 red beets, roasted and sliced into rounds
1 fresh burrata cheese ball, torn into pieces
¼ cup toasted pistachios, chopped
Zest of 1 orange
1 tbsp extra virgin olive oil
1 tbsp honey
½ tsp flaky sea salt
½ tsp black pepper
Fresh thyme leaves for garnish

Instructions:
Roast & Slice the Beets
Preheat the oven to 400°F (200°C).
Wrap the beets in foil, place them on a baking sheet, and roast for 45–50 minutes until tender.
Allow to cool, peel, and slice into ½-inch rounds.

Assemble the Stacks
Begin with a golden beet slice as the base.
Add a spoonful of burrata, then layer with a red beet slice.
Continue layering, concluding with burrata on top.

Garnish & Drizzle
Sprinkle the stacks with chopped pistachios.
Drizzle with extra virgin olive oil and honey.
Finish with a sprinkle of orange zest, flaky sea salt, and black pepper.

Serve & Enjoy
Garnish with fresh thyme leaves and serve immediately.

13/03/2025

Hi

12/03/2025

Red Velvet Strawberry Cheesecake Delight

Ingredients:

For the red velvet cake:
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 tablespoon cocoa powder
- ½ cup unsalted butter, softened
- 2 large eggs
- ¾ cup buttermilk
- 1 teaspoon vanilla extract
- 1 teaspoon white vinegar
- 1 tablespoon red food coloring

For the cheesecake layer:
- 2 (8 oz) packages cream cheese, softened
- ½ cup granulated sugar
- 2 large eggs
- ½ cup sour cream
- 1 teaspoon vanilla extract

For the strawberry topping:
- 1 cup fresh strawberries, chopped
- ½ cup strawberry preserves or jam
- 1 tablespoon lemon juice

For the garnish:
- Whipped cream
- Fresh strawberry slices

Instructions:

1. Prepare the red velvet cake
- Preheat oven to 350°F (175°C). Grease and line two 9-inch round cake pans.
- In a bowl, whisk together flour, sugar, baking soda, salt, and cocoa powder.
- In a separate bowl, beat butter and eggs until smooth.
- Add buttermilk, vanilla extract, vinegar, and red food coloring, mixing until combined.
- Gradually add dry ingredients, stirring until smooth.
- Divide the batter evenly between the cake pans and bake for 20-25 minutes, or until a toothpick inserted comes out clean.
- Let cakes cool completely.

2. Prepare the cheesecake layer
- In a large bowl, beat cream cheese and sugar until smooth.
- Add eggs one at a time, mixing well after each addition.
- Mix in sour cream and vanilla extract.
- Pour the batter into a greased 9-inch springform pan and bake at 325°F (163°C) for 45-50 minutes, or until the center is set.
- Let cool, then refrigerate for at least 2 hours.

3. Make the strawberry topping
- In a saucepan, combine chopped strawberries, strawberry preserves, and lemon juice.
- Cook over medium heat until the mixture thickens slightly.
- Let cool before using.

4. Assemble the cake
- Place one layer of red velvet cake on a serving plate.
- Add the cheesecake layer on top.
- Place the second red velvet cake layer on top of the cheesecake.
- Pour the strawb

06/02/2025

Maple Glazed Venison Tenderloin—sweet, savory, and perfect for that special dinner! 🦌🍁

Ingredients:
- 2 venison tenderloins (about 1 lb each)
- 1/4 cup pure maple syrup
- 2 tablespoons Dijon mustard
- 2 tablespoons soy sauce
- 2 tablespoons olive oil
- 2 garlic cloves, minced
- 1 teaspoon fresh thyme or rosemary, chopped
- Salt and pepper to taste

Directions:
1. Preheat your oven to 375°F (190°C). This will ensure your venison cooks perfectly!
2. In a small bowl, whisk together the maple syrup, Dijon mustard, soy sauce, olive oil, minced garlic, and your choice of herbs. This glaze is where the magic happens!
3. Rub your venison tenderloins generously with salt and pepper, then brush them with the delicious maple glaze. Don’t forget to save some for later!
4. Heat a large skillet over medium-high heat and sear the tenderloins for about 2-3 minutes on each side until they’re beautifully browned.
5. Transfer the tenderloins to a baking dish or leave them in the oven-safe skillet. Roast them in the preheated oven for 10-15 minutes, or until the internal temperature hits 135°F for that perfect medium-rare.
6. During the last 5 minutes of roasting, brush the tenderloins with the remaining glaze for an extra layer of flavor.
7. Once out of the oven, let the meat rest for 5-10 minutes before slicing. This helps keep those juices inside!
8. Serve warm, garnished with fresh herbs if you like, and don’t forget to pair this delightful dish with roasted vegetables or creamy mashed potatoes for a complete meal!

Enjoy your culinary adventure!