Masoub, a Saudi Arabian Banana Breakfast Dish

Looking for a new exotic breakfast idea? This delicious Masoub dish is a Saudi Arabian banana bread pudding made in its simplest form, topped with almonds, raisins, whip cream, honey and cheddar.

It’s time for the MENA (Middle Eastern & North African) Cooking Group. This monthly group has for goal to help us discover the culture and cuisine of the countries found in these parts of the world. The host of the month will choose two savory and a sweet dish from the country and the members pick one dish to make. We are visiting Saudi Arabia this month and we will make Masoub, a Saudi Arabian Banana Breakfast Dish.


Tasty reading ahead, KEEP GOING… →

Whey Lemonade

A few weeks ago I did not even know what the word whey meant. Do you know what it is? Milk consists of protein, fat and water. When you make cheese, the process of adding an acid makes the protein and fat curdle and forms a solid. The water that gets left behind in the whey. If you are a regular reader you know I have been a cheese making machine lately, check out my goat cheese and feta. So I have been left with a lot of whey. It seemed a shame to throw it out so I did a little research in hopes of finding a recipe.

It turns out whey is extremely healthy as it contains lactose, vitamins, protein, amino acids and minerals. Whey protein is believed to have anti-inflammatory, anti-cancer properties and appears to stimulate insulin release, in type 2 diabetics. Bodybuilders are fans of whey protein, sold in powder form, as a nutritional supplement.

You can use whey instead of milk in baking recipes and it is also popular in smoothies. There are actually quite a few uses for whey. But I wanted to make a recipe that made the whey shine. What I found was a delicious lemonade.


Yields 1

Whey Lemonade

Here is a healthy beverage recipe for lemonade made out of whey leftover from cheesemaking

5 minPrep Time

5 minTotal Time

Save RecipeSave Recipe


  • 1 liter of whey
  • juice of 2 lemons
  • 1/3 cup of honey


  1. Liquify honey in a bit of hot water from the tap
  2. Add the honey and the lemon juice to whey in a jug.
  3. Mix well, chill and serve.
Recipe Type: Beverages & Libations

I am proud to say this post will be part of this week’s Wednesday Fresh Foods Link Up #18 over at Gastronomical Sovereignty, a link-up to encourage fresh food production, consumption, activism, and awareness.

Honey Ice Cream

I was starting to get seriously worried the other day when I realized I have hardly posted any ice cream this summer. Actually I only posted one, the Strawberry Sour Cream and Chili Peppers. Well I had to remedy the situation right away. I fell on a honey ice cream recipe in a magazine. I liked the idea but not that recipe, so online I went a hunting! I did keep the idea of the peppercorns.

Honey ice cream is actually hyped up vanilla ice cream. The main difference is that the ice cream is sweetened with honey instead of sugar. But oh what a wonderful difference.

Remember the Barbecue Tomatoes Stuffed with Oka recipe I recently posted? You all went crazy for this local Oka cheese. Originally this cheese was  manufactured by the Trappist monks who were located in the town of Oka near Montreal. The monks sold the cheese making rights in 1996 and had a new Abbaye Val Notre Dame monastery built – wait for it – the village where my parent’s cottage is, Saint-Jean-de-Matha. I happen to stop in the shop recently and bought a few of their products, including a wonderful non pasteurized clover flowers honey. I chose this honey for my ice cream.

Ξ Honey Ice Cream Ξ
adapted from Always Order Dessert


1 1/2 cups whole milk
1 1/2 cups heavy cream
1/2 vanilla bean, split lengthwise
8 peppercorns
1 pinch sea salt
1/2 cup good quality honey
1 tbsp bland alcohol (optional)


In a small saucepan, combine the whole milk, heavy cream, 1/2 vanilla bean, peppercorns, sea salt, and honey. Heat on medium heat just until it starts to simmer, then remove from heat and let cool to room temperature. Transfer to an air-tight container, and let chill in the refrigerator for at least 3 hours.

Once chilled, remove the vanilla bean and peppercorns, mix in the alcohol and then pour into your ice cream maker, freezing according to manufacturer’s instructions. If you like drizzle with honey when serving.

The Yogurt, she is going Greek

OK now read the title of the post again but with the accent of the father in the movie My Greek Wedding!

Is it me or everyone is doing Greek yogurt right now? I have no complaints about it, I love the stuff, but it is the IN THANG in yogurtland. The newest company to come out with their version of Greek yogurt is Danone. Yes the same one where I recently visited the production plant and had a preview taste testing.

I received a sample pack from Danone to try out their Greek yogurt. And I have to say, like all their other products, I like it a lot. I was just amazed by the extraordinary texture of Oikos Greek yogurt. I found it uniformly thick compared to other brands. I loved the really rich and creamy texture in my mouth.

Danone uses only three ingredients (milk, cream and an active culture) and requires three times more milk than a regular yogurt to make Oikos. Traditional Greek straining methods combined with modern technology are the secret to the luscious consistency. And at approximately 90-100 calorie and 1.5 grams of fat (3% of daily recommendation) per 100 gr serving (average of all Oikos products)  the waistline will love it too.

Now for the kitchen test run. I wanted to do something quick to turn my boring bean salad lunch into a flavorful meal. First I thought of tzatziki but why not stray into something a bit more exotic: cumin and mint!

oikos yogurt

Ξ Cumin Mint Yogurt Sauce Ξ


  • 1 cup Greek yogurt
  • 1 teaspoon cumin
  • 2 teaspoons mint, fresh chopped (3/4 tsp dry)
  • 2 teaspoon honey
  • dash of sea salt

Whisk all ingredients together and chill for a couple of hour so the flavors can develop. It is wonderful with vegetables, crudites, beans, seafood, meats or as a spread on bread.

I also received two dessert Oikos Greek yogurt versions: honey or blueberry and the bottom. The blueberry was very but the honey gave me a WOW factor, big time. It is so good and the honey is just fantastic. That one could be addictive. Also available in stores are strawberry and vanilla, and a plain organic version.

Ginger Garlic Tea Recipe

January 24th Update: Cold is gone but I am suffering from full blown laryngitis. Not in a blogging mind frame. Will be back soon!


Yesterday morning, without any warning, I lost something very precious: my voice. I have been winning many battles with a virus for a week now but today I think I lost the war. Around 5 am I woke up with a tight congested chest which moved its way up into my throat. I’ll spare you the rest of the details but it seems also if I try to speak around the 4th word nothing more comes out.

So plenty of fluids it is and I took out my humidifier. A little home remedy research reminded me of my magic potion I used to make when I was younger….a hopeful cure all drink. Now I know this is not exactly a gourmet recipe but it is cold and flu season so you just may thank me down the line for this one. And don’t freak out at the garlic, I swear you barely can taste it, TRUST ME on this one. This tea is ideal for indigestion, nausea, and to ward off colds, flu, and sore throats. Here is my just perfected version…

Ginger Garlic Tea Recipe

  • 4 cups of water
  • 2-inch piece of fresh ginger
  • 1 garlic clove
  • 2-3 tbsp honey

Peel the ginger and slice it into thin slices and cut the garlic clove in 2 length wise.
Place the water, ginger and garlic in a saucepan and bring it to a boil.
Cover and simmer for 15-20 minutes.
Strain the tea and add the honey to taste.

So why does this potion work?

Ginger has anti-inflammatory properties.

Garlic has antibacterial and antiseptic properties.

Honey has antibacterial properties, which can help speed healing. It also can draw water out of inflamed tissue, thus reducing the swelling and pain.

Got a fever? Add a good pinch of cayenne pepper.

STAY AWAY from the lemon. This is to acidic and will cause more harm then good. Same goes for tomatoes, all citrus fruits and chocolate.

Daring Bakers: Sorry this recipe was not Stollen

A day late for the wishes, had technical difficulties connection wise at the parents.


I read the tittle and looked at a picture of this month’s challenge. I assumed it was a holiday dessert. Turns out it was a sweet bread. I had planned on making it for Christmas Eve dinner. I read it a few days ago and realized this would not cut it for the dessert, at least not in my family. And considering I had 5 other recipes to do…well I did some quick research and came up with an alternative. I did not make the mandatory Christmas Stollen, I hope you and Penny will be forgiven.

I wanted to stay within the concept of the challenge so I did find a cake that uses yeast and it is also German. Not bad don’t you think? I settled on a Bienenstich Cake which actually translates into Bee Sting Cake. The cake itself is very bread-like and it is filled with a custard…I added dried fruits and nuts to the custard. The top of the cake consists of sliced almonds ‘glued on’ with honey. And this is where the Bee Sting name comes in: “the story goes that a baker made the cake with a honey topping that attracted a bee which stung the baker”.

The 2010 December Daring Bakers’ challenge was hosted by Penny of Sweet Sadie’s Baking. She chose to challenge Daring Bakers’ to make Stollen. She adapted a friend’s family recipe and combined it with information from friends, techniques from Peter Reinhart’s book………and Martha Stewart’s demonstration. If you want to make a Stollen click here for the recipe.

But if you want to make a Bee Sting Cake than you have come to the right place 😀

Bienenstich Cake (Bee Sting Cake) adapted from Angie’s Recipes and Diana’s Desserts

360 g flour
7 g instant dry yeast
60 g sugar
100 g butter, melted
1 egg
160 ml milk, lukewarm
120 g sliced almonds
200 g honey
1 gelatin pack
3 tablespoons water
1 (3-ounce) package instant vanilla pudding mix
1 1/2 cups milk
½ nuts
½ candied fruits and/or raisins

Combine together flour, dry yeast, and sugar in a mixing bowl. Add in butter, egg and milk to form a dough. Knead the dough until soft and smooth. Put the dough in a lightly greased plastic bag. Tie the bag and let rise for about 1 hour until double in bulk at room temperature.

Remove the dough from the bag and roll out on a greased 26 or 28 cm springform pan. Cover and let rise one more time until the dough doubles in size. Preheat the oven to 190C/375F. Place the sliced almond evenly on the top of dough, then spread the honey over the almond. Bake or about 35 minutes. Remove the form and cool the baked dough on a wire rack.

Soften the gelatin in the water, then heat the mixture (in a microwave set on low, or over low heat in a saucepan) until the gelatin has melted and the mixture is clear. Let it cool slightly. Mix the instant pudding with the milk and stir for 2 minutes as the box directs. Add gelatine mix, fruits and nuts. Slice cake in two horizontally. Spread the cream filling over the bottom layer and top with the almond layer.

Final verdict? It is a stunning cake to present but taste wise I would not do it again. The cake itself is a little unusual as it really is between a bread and a cake and was quite heavy and a bit dry. The taste was just OK. The almond crust top though was a HI and that I would apply to other sweets. The filling was awesome too. I really did enjoy combining yeast for a cake though, that was a fun challenge.