By the time you read this, I will be in Amman. We’re finally going home for a 3 week visit. To say that I have been counting down the seconds is such an understatement. It’s been a whole year since I have last seen my friends and family and I miss them all terribly .As an added bonus the weather forecast predicts 46 C in the UAE while it Amman it will be 27C in the day and 19C at night! Yay!

I will be posting pictures of my trip on Instagram and I will share pictures and tidbits in my upcoming posts, do stay tuned.

Milk

Since it is the first Monday of the month, that means it is time for our secret recipe club reveal.My assignment for this month was Thyme for cooking by the lovely Katie. I loved going through Katie’s blog. She spent 1 year in Ireland,  7 years in Andorra  and 8 years in France. Her travels gave her a unique outlook on food and life in general .

I came across this video last night and it really got me thinking. If I could go back in time to give my younger self some advice, what would I tell her?

Before watching the video, I think I would have handed my younger self a looooong list of “mistakes” to avoid and people to steer completely clear of . There was so much in my past that I wished I could change.(Something I think most of my readers can relate to)

The kid in video, when faced with the list of mistakes, crumbles it and asks his older self a few questions that completely change his perspective.I decided to use the kid’s reasoning, and ask myself the same questions

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I know that the picture is super tempting and if you like spinach and quinoa as much as I do, you will LOVE this salad but before getting to the recipe,I have some exciting things to share with you.

I was one of 5 winners in the HIPA  food photography contest.This is actually the first time that I have ever won a contest and it means the world to me. To know that I am at a level in my food photography (which has been my hobby and passion in the past 6 years) were I can actually win an international contest is beyond amazing!!

I am really thrilled and grateful to each and every one of you, my wonderful readers, if it wasn’t for you, I would have never made it this far in my journey. Thank you is such an understatement but know that I deeply appreciate each and every comment, every email, every time that someone tells me their friend or someone they know told them about my blog, it really makes my day!

Spinach-and-feta-quinoa-salad

The other exciting thing that I have been working on lately is videos! I have decided to work on a you tube channel and I would deeply appreciate it if you would subscribe, check out the videos and let me know what you think.

My kids love Nature valley oat bars! They are on my shopping list every single week. My kids usually take them to school in their lunch boxes or enjoy them for breakfast, crumbled over a bowl of honey vanilla Greek yogurt. I love how they are the perfect portable snack on a road trip or when we go for a walk by the sea.

Just like Nature Valley honey and oat bars

Bruschetta “pronounced bru’sketta” is a wonderful antipasto (starter dish) from Italy. Grilled bread is rubbed with garlic, drizzled with olive oil and topped with a variety of toppings that range from humble to luxurious: tomatoes, herbs, cheeses, flaked meat, marinated vegetables, it is really up to your taste and imagination. The only rule is, use something fresh, in season and have fun!

Since I often write about Arabic and middle eastern recipes and try to explain the link between the name and the actual recipe, I have developed the habit of looking up word roots! The noun bruschetta comes from the Roman dialect verb bruscare, meaning ‘to roast over coals’. It is believed that the dish probably originated in ancient Rome, when olive growers bringing their olives to the local olive press would toast slices of bread to sample their fresh-pressed oil.

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The most popular form of bruschetta uses a topping of tomatoes, basil and occasionally mozzarella cheese and though this is a heavenly combination, in my book the ultimate tomato-herb combo is tomato, mint and a touch of lemon juice.

As a kid this was THE salad on my mum’s Ramadan table. Fresh juicy tomatoes, loads of fresh fragrant mint, lemon juice, a dash of salt and a drizzle of olive oil. It does not get any simpler than that but try scooping some with a piece of warm pita bread ,the flavors are mind blowing.

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