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The Classic Hummus Recipe!

Every now and then we make Turkish or Lebanese style dinner at home and invite family members or friends over. This is usually the main dish in my homemade Middle East Feast. Where I make Kibbeh, Falafel, Baba Ganoush / Moutabel.. Shish Kafta and Tawook Grill. My hubby loves this meze dishes and grill together with fattoush salad or tabbouleh. 

Hummus became the number one famous dip worldwide. Its origins as we all know from the Middle Eastern cuisine . If you want a great flavor and texture to your hummus it is easy enough to make at home. All you need is a food processor and the ingredients and then you can adjust it to suit your own tastes: a little more garlic, more lemon? Just taste it and add as you go.

Soaking and cooking your own chickpeas makes this a very cheap and cheerful dip for parties, but it is just as good and much quicker to use can chick peas. Just grab a packet of pitas from the freezer to toast and you have a tasty impromptu basis for a casual lunch in minutes.

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1-2 garlic cloves depending on size
a 400g chickpeas drained or the equivalent weight of home-cooked chickpeas
4 tablespoons lemon juice
3 tablespoons tahini
½ teaspoon salt
2 tablespoons extra virgin olive oil

¼ teaspoon paprika, coriander or parsley for garnishing 


Start the food processor running and then drop in the peeled garlic cloves. When they are finely chopped add the chickpeas, lemon juice, tahini, salt and cold water. Process until you have the texture you like best. Fairly smooth with a little texture is ideal. Taste and add a little more lemon juice, tahini or salt if necessary, according to your personal preference. You can also add more cold water it you prefer it thinner.

Serving Hummus:

Scoop the hummus into a shallow bowl and then sprinkle with the paprika and drizzle over the oil just before serving.

Serve with warm pita bread or raw vegetable sticks to dip into the hummus. Or make it into a lunch dish and dollop hummus into the hollow pitas with a generous amount of salad.

Storing Hummus:

Hummus can be refrigerated for up to 3 days and can be kept in the freezer for up to one month. Add a little olive oil if it appears to be too dry.

DIY: 5 Modern Home Decor Ideas

 DIY home decor, modern home decor diy, luxury diy,

Hello blog readers! It's been awhile since I collected a couple of DIY ideas. Now that the summer days are quite longer, one should start planning to do some DIY projects.. it can be for your own home or can be given as a handmade precious gift. If you have kids it's even more fun to teach them to be crafty and creative. 

I am planning to make the pillows and the chunky knit blanket. We've got couple of birthdays and events coming, so why not give something to be enjoyed by the whole family members, friends and loved ones. 

There are more previous DIY everything , LUXURY Home decor DIY AND DIY GIFTS posts if you are interesting in finding out more projects to do this summer. In fact I have even made special post for spring DIY to make outdoor home decor. Enjoy it! 

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  diy home decor, modern decor diy, knot pillow diy

DIY home decor, modern home decor diy, diy, stone carpet,

 Knit blanket diy, diy home decor, gift diy, diy,

 diy pillow, cool pillow diy, gift ideas, home decor diy,

 carpet diy, diy projects, home diy,

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Kale Pesto Recipe

 kale pesto, healthy food, kale recipes,

Back again with another new pesto recipe. I hope you tried and liked the beetroot pesto recipe I shared with you at the beginning of this month.

I made this for our Cod Fish Lunch last week and used the rest the other day as a pizza dressing. Despite of the rich nutrition facts this sauce is so yummy and can be made in 5 minutes. It is a very flexible recipe , you can adjust the ingredients and quantities depending on what you have on hand as the original recipe writer wrote.  Enjoy! 

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Swedish Cuisine: Cabbage Rolls

I tried this lovely recipe by the famous Swedish Chef Leif Mannerström. I only changed one thing which is adding tomato sauce instead of the gravy that was described in the original recipe. I like cabbage rolls better with thick tomato sauce.  

I think the Swedish cabbage rolls method is a lot better than the regular international one that I made before. It gives the cabbage and the ground beef even more richer taste. I gotta admit being shocked while reading that syrup and brown sugar was on the ingredients list. But I trusted that the Chefs recipe sure to be something good and delicious. And it was finger lecking gooooood...

 Do not miss the JORD Watch GIVEAWAY! 


1 head of cabbage 
1 onion
butter, for frying
1 big boiled cold potato
200 ml milk 
1 dl bread crumbs
800 g lean ground beef
2 eggs
4 tablespoons soya sauce
2 tbsp of syrup
2 tablespoons of concentrated veal stock
salt and pepper
2 tablespoons melted butter
1 tablespoon brown sugar

6 cups gravy or tomato sauce
2 bay leaves
10 black peppercorns

For serving
Mashed potatoes


Cut out the log from the cabbage and blanch in lightly salted water for about 15 minutes.
Remove the cabbage with a slotted spoon and gently loosen the cabbage leaves.
Cut away the hard parts / nerves and put them aside for now.
Add up the leaves on a cutting board.

Heat the oven to 200 degrees.
Peel and finely chop the onion, and the hard cabbage parts.
Fry until golden brown in a little butter.

Mash the potato with a fork.
Mix the milk and bread crumbs with mashed potatoes and onion mix.
Leave to stand and swell for about 10 minutes.
Mix the batter with ground beef, eggs, soy sauce, syrup and veal stock.
Salt and pepper.
Stir quickly to get a smooth batter.

Spoon out the mixture on the cabbage leaves, roll them and put them in a greased, ovenproof dish.
Brush with butter, pepper and dust with a pinch of salt and brown sugar.

Bake in middle of oven about 30 minutes until nicely browned on all sides.

Mix the sauce ingredients. 
Next add the gravy or tomato sauce mixture and spices.

Reduce heat to 150 degrees.
Braising additional 30-40 minutes and scoop diligently sky.
Serve the stuffed cabbage smoking hot.


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Beauty: My Skin Care Routine

Few days ago some friends and social media followers asked me about my glowing face secret and skin care routine by commenting on a morning photo of mine drinking my first cup of coffee. To be honest I don't see that I have the glowing perfect skin but since I have been asked,  I thought.."well they say that people see themselves less beautiful than they actually are :-) "... especially women! that's why they spend enormous amount of money on beauty and makeup products that they don't really need. 

My everyday routine is very simple. First I am no longer an everyday makeup fan, it's been few years now since I stopped even wasting money on it. I rarely apply make up, maybe only on special occasions. And if I apply it on regular days it's often the " No make up - make up" which is very very light and barely seen. 

I moisturize my face day and night. Sometimes even three times a day if I notice my face getting dry or after shower. I use Forever Aloe Nourishing Serum in the morning and I use either Elizabeth Arden Moisture Cream  or VISAGE D'OR  in the evening. I also make sure to apply Clinique ( all about eyes ) cream eye cream once a day. 

I try my best to drink lots of water. That doesn't mean a lot of water at once. I make sure I drink few sips of water all day long on different times during the day this way the body really uses the water instead of flushing it out fast. 

If you are really bad at remembering to drink water often. Make sure you place a glass of water or a jar on each table in the house. You can also set a reminder or use one of the apps on your phone to keep a track of your water consuming. 

And at last, during summer sunny days I try to wear my sunglasses all the time to protect eye circles from getting dark and tired. I also put on a large beach hat to protect all face and neck area when sun tanning and I of course use sunscreen with sun protection lipstick. And the after sun lotion later on the day. 

My favorite face pampering masks every now and then are mud mask, dead sea herbs mask and I love to apply almond oil sometimes after shower. 

I am not sure this would work for everybody. But this works for me and I hope this way I have answered your questions.

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Spinach and Ricotta Gnocchi


200g young spinach
, washed
small handful parsley
 leaves, finely chopped
1 garlic clove, crushed
140g ricotta
85g plain flour
2 eggs
100g freshly grated vegetarian Parmesan-style cheese, plus extra to serve
freshly grated nutmeg
olive oil and rocket, to serve

Tomato sauce

1 tomato sauce can
Fresh or dry basil ( or spinach ) 
1 tablespoon olive oil
Salt & pepper to taste


Boil the kettle. Place the spinach in a large bowl and pour boiling water over it. Leave for 2 mins until wilted, then drain thoroughly. Leave to cool, then wrap a clean tea towel around the spinach. Hold it over the sink and squeeze out as much water as possible. Finely chop.

Place the spinach, parsley, garlic, ricotta, flour, eggs, cheese and a generous grating of nutmeg into a large bowl and season with salt and pepper. Use a fork to stir very thoroughly until everything is completely mixed. Using wet hands, form the mixture into walnut-size balls. Place on a large plate or tray and refrigerate for at least 30 mins.

When ready to cook, heat the oven to warm and bring a large pan of water to the boil. Reduce the heat to medium and drop in batches of about 8-10 gnocchi at a time. They will sink to the bottom, and when they rise to the top give them about 1 min more, then remove with a slotted spoon and keep warm while you cook the rest. 

You can serve the gnocchi on warm plates drizzled with olive oil and scattered with rocket and more cheese.


With Tomato Sauce

In a sauce pan add the olive oil, tomato sauce, basil, salt and pepper and cook for 5 minutes 
Place the sauce on the serving dish first then add the gnocchi. Garnish with basil or spinach leaves and parmesan cheese just as seen in the photo above.