Foodies__Journal in Sydney, Australia | Cooking school

Foodies__Journal

Locality: Sydney, Australia

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19.01.2022 & Super easy cheats Nutella tart. Just a few ingredients to make this rich decadent chocolatety goodness and ready in just 15 minutes! chocolate and hazelnut has to be my favourite flavour combination. I have one more tart coming up. Keep an eye out! Recipe... @foodies__journal https://www.instagram.com/foodies__journal/ Nutella Tart Base: 200g chocolate digestives biscuits 100g butter Filling: 300g milk chocolate 1 Cup cream 3/4 cup Nutella 1/2 cup Hazelnuts 1- in a food processor, pulse the biscuits into a fine crumb consistency and pour over the melted butter. Mix well and press tightly into a 9inch tart tin. Bake for 5 minutes. Allow the tart to cool before filling. 2- in a microwave proof bowl combine the cream, chocolate and Nutella. Place for 30 seconds in the microwave and give it a mix. Return to the microwave for a further 30 seconds and mix. Repeat Until the mixture comes together into a ganache consistency. Fill the tart with the chocolate ganache and decorate with hazelnuts. Refrigerate or freeze until the chocolate sets.

19.01.2022 ~ Easy to whip up these bite size treats for the kids to enjoy after school or perfect party snacks. Recipe ... @foodies__journal https://www.instagram.com/foodies__journal/ Corn dogs 1 pack of Frankfurt’s or hot dogs 2 cups of self raising flour 1 cup of soda water Pinch of Salt 1- Make your batter by mixing the flour, soda water and salt. 2- Cut up your Frankfurts into bite size pieces or as desired. Insert the toothpicks on one end of the Frankfurts. 3- heat up some cooking oil for deep frying. 3- Coat each piece into the batter and drop them straight into the hot oil. Deep fry them Until golden brown. Using the @fettayleh Frankfurts purchased from @colessupermarkets

16.01.2022 A super easy, quick and delicious Thai inspired chicken and veg hokkien noodles for dinner tonight. Made with what I had available, a couple of fresh packs of noodles in the fridge. A few sauces in the cupboard and pre cut stir fry pack I picked uo from my local grocer, threw everything together to create a delicious dinner we all enjoyed Recipe ... @foodies__journal https://www.instagram.com/foodies__journal/ Chicken Hokkien noodles 1 pack fresh hokkien noodles ( approx 500g) 250g thinly sliced chicken breast 3 garlic cloves- crushed 1-2 fresh chillies- chopped (optional) Teaspoon of grated ginger 1 tablespoon sesame oil 3 tablespoons oyster sauce 3 tablespoons soy sauce 3 tablespoons sweet chilli sauce 1 1/2 tablespoons brown sugar 1 onion- sliced A mix of any vegetables you like. I used : Mushrooms Broccoli Carrots Red & green capsicum Snow peas Cauliflower Cabbage 1- prepare you’re noodles as per pack instructions. I placed them in the microwave for two minutes and separated. 2- blanch you’re vegetables by placing them in boiling water for a few minutes. Drain and set aside. 3- In a large pan/ wok heat some cooking oil and fry your chicken in batches and set aside. 4- Add some sesame oil and fry your onions. Add in the garlic, chilli and ginger and fry for a couple of minutes. Add the cooked chicken back in. 5- add the sauces and brown sugar, mix for a couple of minutes then add in your noodles and vegetables. Toss together and enjoy.

16.01.2022 Lebanese style chicken wraps. A super easy dinner or luch Filled with fresh salad, zesty pickled cucumber and turnips and drizzled with a tangy tahini sauce (tahini recipe on my page). Simply pan fry 1 kilo pre made chicken shawarma. Use pita or flat bread and fill with lettuce, tomato, pickled turnips, the onions I cut into strips and rubbed them with sumac spice. ... I bought the chicken from my local butcher already marinated. You can make you’re own using boneless chicken pieces cut into strips and marinated in garlic, lemon, yoghurt, oil, pepper and sweet or hot paprika.

14.01.2022 || For those who don’t know Qousa is Grey zucchini’s corred, stuffed with spiced mince, rice and pine nuts. A traditional Lebanese dish cooked in a garlic and mint yoghurt. Such a delicious hearty meal. You can find the tomato base version in my feed! Recipe will be posted here so Save this post ... @foodies__journal https://www.instagram.com/foodies__journal/ Qousa bi laban 2.5 kilos grey zucchini’s (approx 20 pieces) 1/2 kilo mince meat 2 cups short grain rice- washed 2 tablespoons of ghee 2 litres of goats yoghurt* 2 litres water Hand full of pine nuts I head of garlic - crushed 2 tablespoons of dried mint 1/2 tablespoon of black pepper 1/2 tablespoon of Lebanese mix spice Salt to taste 1- Using a zucchini corer, core the zucchini by removing the inside flesh. Wash and place aside. For the stuffing 2 - in a pan, melt 1 tablespoon of ghee and toast your pine nuts untill golden brown. Add half the mince meat and cook well. Season with salt , mix spice and black pepper. Place in a bowl and mix in the washed rice and remaining raw mince, knead well using your hands. 3- stuff your zucchini using the stuffing. fill each zucchini half way allowing room for the rice to expand. To make the yoghurt: 4- starting in a cold pot, pour your yoghurt in and stir to loosen up. Pour in 2 litres of hot water. Place on high heat making sure you’re whisking continuously until the yoghurt starts to bubble. Once you have reach a gentle boil you can place your stuffed zucchini’s in. 5- in a saucepan melt the remaining ghee and fry your crushed garlic until golden brown. Add in the dried mint for a minute and pour over the yoghurt and zucchini mixture. Cook on a medium- low heat over a gentle boil for 40-50 minutes. Until zucchini is cooked through and the sauce has thickened and reduced slightly. * you can substitute goats yoghurt for cows yoghurt. * it’s important not to place yoghurt in a hot pot or it will split. * don’t allow the yoghurt to boil without continuous mixing or you won’t get a smooth consistency and may split.

13.01.2022 Golden Caramel goodness The last of my easy peasy cheats tarts that I made last week. Guaranteed the easiest and most delicious, almost effortless tarts to make. yes I hear the sighs *Not another biscoff post*! But really I’ve had the products sitting in the pantry for MONTHS! So to the Biscoff lovers this is one is definitely worth a try so delicious . Save this video for easy access tutorial . Recipe Will be updated here @foodies__journal https://www.instagram.com/foodies__journal/

13.01.2022 ~ For my non Arab followers here’s a run down. Kebbet batata is An old classic and another traditional Lebanese dish that is vegetarian and vegan friendly, as are many of our favourites. This is the vegetarian version of traditional kebbi Nayeh. Made with staple ingredients! Soft potatoes, fine cracked wheat/ burgul, onions and mint. Drizzled with extra virgin olive oil and eaten with Lebanese or pita bread. Recipe... @foodies__journal https://www.instagram.com/foodies__journal/ Video tutorial in my highlights

11.01.2022 With berries and a wide range of delicious fruit in full season a go to breakfast, dessert and even snack will definitely have to be this delicious, easy and nutritious blueberry chia pudding. Prepare it overnight in a sealable container for an easy on the breakfast. SWIPE ... Recipe @foodies__journal https://www.instagram.com/foodies__journal/ 1 punnet blueberry and strawberries 1 Cup of coconut milk* 1 1/2 tablespoons of chia seeds 2 tablespoons of vanilla yoghurt Honey to taste in a cup mix the coconut milk and chia seeds. Sweeten with honey and mix well. Set in the fridge overnight. Top with vanilla yoghurt and plenty of delicious berries or other fruits . Enjoy for breakfast or dessert. * I also use lite coconut milk as an alternative. Almond milk or full cream cows milk.

10.01.2022 Who doesn’t love delicious saucy smothered meat balls. The game changer here is I ALWYAS add @masterfoods Tuscan meatballs sachets and OMG the difference it adds @barillaaus pasta for the perfectly cooked linguine Are you a fan? @foodies__journal https://www.instagram.com/foodies__journal/

10.01.2022 || & What’s more comforting than a bowl of creamy, cheesy pasta topped with sizzling cheese? I can’t make it look pretty but it definitely taste delicious! This is my own little creation of Mac & cheese and I probably got it all wrong but hey it’s tasty . Made with no cream and super easy to whip up. Let me know if you’d like a recipe ... @foodies__journal https://www.instagram.com/foodies__journal/ Mac & cheese 500g macaroni pasta 250g cheddar cream cheese spread 3 sachets creamy mushroom soup powder 1 cup pizza mix cheese 700ml milk 50g butter or garlic butter Black pepper & white pepper to taste Optional * Extra cheese to top 1- boil the macaroni as per instructions, drain and set aside. 2- in a large pan, melt your butter and pour in the milk. 3- mix in the mushroom soup powder, cream cheese and mix cheese. Stir well until combined and smooth. 4- mix in the cooked macaroni. 5- place in an oven oven dish, top with extra cheese and bake or broil until cheese is golden brown

08.01.2022 - A tangy and delicious dip that’s made from Tahini, a sesame seed paste used in many Lebanese dishes. It’s the perfect component to chicken shawarma, falafel and humus along with other dishes. Recipe @foodies__journal ... https://www.instagram.com/foodies__journal/ 160ml or tahini paste. 200- 250ml water* 1 glove of garlic, crushed 1 lemon, juiced Tablespoon of chopped parsley Salt to taste. *Give the tahini jar a good shake and stir before measuring to loosen up any solidification.* Simply combine the tahini, lemon, parsley, garlic in a bowl. Add 200ml of water and mix well. Season with salt and enjoy x *add the remaining water if you like a more thinner sauce or use less water for a thicker dip.

07.01.2022 Using 3 popular household spreads I’ve made the easiest and probably the tastiest tarts you can make using minimum ingredients and minimal time! ready in just 15 minutes. Choose your favourite spread tart @nutella_anz @lotusbiscoffau @begapeanutbutter ... Recipes for each in Separate posts & videos on my grid @foodies__journal https://www.instagram.com/foodies__journal/

06.01.2022 & A delicious chilli & prawn pesto tossed in olive oil. No cream version. There is a slight difference in this recipe. The garlic is chopped and fried for a little longer and trust me it does make a difference when cooking! So always pay attention to recipes that indicate chopped, crushed or minced hope these tips help. Recipe @foodies__journal ... https://www.instagram.com/foodies__journal/ & 200g extra large prawns 150g linguine 1/2 cup Parmesan cheese 25g butter 3 tablespoon olive oil 1/3 cup of pesto paste* 1/2 glove garlic, Finely chopped 1/2 cup fresh basil, chopped* 2 Fresh chilli (optional) chopped Bunch baby spinach Salt & black pepper to taste 1- Boil your pasta for 2 minutes less than the packet instructions. Drain, run under cold water and set aside. 2- in a pan heat the olive oil and cook the prawns for 2 minutes on each side. Remove from the pan and set aside. 3- in the same pan fry your garlic and chilli*. Cook for a couple of minutes . Add the pesto paste and cook for a further minute. 4- add the pasta and toss until heated add the prawns and Parmesan cheese with salt and pepper to taste. *Pesto may be salty so taste before adding salt* 5-and baby spinach and turn off the heat.

06.01.2022 Another 15 minute pasta dinner! perfectly cooked, incredibly delicious and so flavoursome. Restaurant quality for half the price and double the flavour save this post Recipe to be updated here ... @foodies__journal https://www.instagram.com/foodies__journal/

05.01.2022 Ready in 15 minutes! Delicious creamy spaghetti with mushrooms and a handful of ingredients that’s super easy and super tasty! Save this video. Recipe ... @foodies__journal https://www.instagram.com/foodies__journal/ Creamy mushroom linguine 150g linguine or spaghetti 1 cup of cream 3 gloves garlic, crushed 25g butter 1 tablespoon olive oil 1/2 cup Parmesan cheese Bunch baby spinach 10 mushrooms, sliced 1/2 teaspoon dried basil 1/2 tablespoon vegetable stock powder/ Vegta Pepper to taste 1- boil your pasta as per pack Instructions, minus 2 minutes of the cooking time. Meanwhile start your sauce. 2- in a pan heat olive oil and butter. Add your mushrooms and cook until browned. 3- add the crushed garlic until fragrant. ( do not brown) 4- add in the cream, pepper, basil and vegetable powder. Add the Parmesan cheese and Allow to simmer for a couple of minutes. 5- add in the drained pasta and spinach. Simmer for 2 minutes and turn off the heat.

05.01.2022 Qousa bi banadoora || stuffed zucchini One of my favourite hearty meals is Cored grey zucchini’s stuffed with rice and mince meat, cooked in a rich delicious tomatoe paste. ... https://www.instagram.com/foodies__journal/ Recipe @foodies__journal 20 Small- medium sized grey zucchini 2 cups of short grain rice 250g of mince meat 250g tomatoes paste 1 large onion, chopped 1 head of garlic, minced Salt Dried mint Black pepper Mixed spices Method : 1- core the zucchini’s using a core and remove all the inside flesh, wash and put aside. for the stuffing : 1- wash and drain the rice, add to it the salt and spices to taste and mince meat. Knead until well incorporated. 2- using the rice and meat mixture stuff the zucchini’s only half or 3/4 of the way to allow room for the rice to expand.Set aside 3- in a pot melt some ghee and fry off the onion and garlic until light golden brown. Add 1/2 a tablespoon of dried mint . 4- add the tomato page and fry it off for a couple of minutes. 5- Add 2 litres of water and place your zucchini’s in. Simmer for around 40 minutes or until the rice has cooked through.

04.01.2022 Quick, delicious and nutritious meal. Save and follow for full Recipe update @foodies__journal ... https://www.instagram.com/foodies__journal/

04.01.2022 Potato and mozzarella croquettes. Crispy on the outside with a creamy smooth mash potato inside and to be even extra I made an oozing cheesy center ! These croquettes are plain and simple! Using staple ingredients you most probably have on hand. They’re so light and addictive,I’ve been Ben received threats from family for not sharing . ... Recipe @foodies__journal https://www.instagram.com/foodies__ Video steps and recipe card can be found in my highlights Potato and mozzarella croquettes 6 Medium potatoes 200g mozzarella cheese ( more or less depending on preference) 200g Panko breadcrumbs 2 cups of flour 50g butter 250ml milk (150ml for the egg wash) 1/2 cup Parmesan cheese 2 eggs Oil for deep frying Salt White pepper to taste 1/2 tablespoon of mixed Italian herbs 1-Start by boiling your potatoes Until softened and cooked through. 2- In a bowl place your potatoes & butter. Season with salt and white pepper. Mash or put through a ricer until you get a smooth mash consistency. Add Parmesan cheese and a little milk at a time if needed to make your mixture smoother. Place the mixture in the fridge for a minute of 30 minutes. You need the potato mixture to be firm enough to shape with your hands. If you need to add flour then do so a bit at a time. 3- make your egg wash. Mix 2 eggs and 150ml of milk and a pinch of pepper. set up your crumbing station: Flour in a plate. Egg wash in another and Breadcrumbs in another plate, Using your hands flatten out even sized balls of potato, place some mozzarella inside and close it up. Make them into log shapes or balls. 1- place the croquette into flour, then into the egg mixture and finally into the crumbs mixture. 2- place on a tray and let them sit in the fridge for 30 mins or until ready to fry. 3- heat oil for deep frying and fry until golden brown. Remove and place on paper towel. Optional * If using Panko bread crumbs, I like to crush them in a bag using a rolling pin to get them into a finer consistency

03.01.2022 Cored zucchini’s are just satisfying

03.01.2022 Mloukhiyet jaj || Jews mellow with chicken served with Lebanese rice. This has became One of my favorite dishes as an Adult, can’t believe I never had this growing up! Yes I’m Lebanese but my mum always made a variety of cuisines, my dad loves to travel and we had a vast variety of dishes,so Lebanese food wasn’t the only main type of cooking mum made, especially not Mloukiye as my dad hated it . Mloukiye is an Egyptian spinach with an almost earthy flavour simmered w...ith a garlic and coriander broth and chicken. Recipe @foodies__journal https://www.instagram.com/foodies__journal/ Mloukhiye with chicken 500g Chicken tenderloin 800g frozen Mloukhiye leaves 2 large onions, diced 1 whole head of garlic, crushed 1 small bunch of coriander, chopped Chilli ( optional) add as little or as much as you like. Salt & pepper to taste. 1 lemon 500ml water 1-In a hot pan brown the chicken tenderloins Until cooked and brown on each side. Shred the chicken and Set aside. 2- in a chopper or food processor, chop the onion, garlic, coriander and chilli (if using), 3- add some ghee to the pan and fry until golden brown for a few minutes. 4- return the chicken to the pan season with salt and pepper and toss it through the garlic and coriander mixture. 5- Add in the frozen Mloukhiye and juice of one lemon, pour in 500ml of water. Cook on a medium low simmer for 40 minutes - 1 hour. You can add more or less water depending on how broth-y you prefer it. NOTE If using chicken breast you will need to pre boil the chicken for 40 minutes with a whole onion, a head of garlic and bay leaves. Then continue to cook from step 3. NOTE you can use dried or fresh mloukhiye. Fresh is the same process. Dried I’ve never made but I hear it’s a longer process

02.01.2022 & For all the peanut butter lovers! Super easy and super delicious tart with a creamy peanut butter filling. What’s better is it’s ready in just 15 minutes! swipe for more deliciousness save for full recipe update ... @foodies__journal https://www.instagram.com/foodies__journal/ Peanut butter & chocolate tart 200g digestive biscuits 200g peanut butter 1/2 tin caramel* top’n’ fill ( optional ) 1 cup of thickened cream 100g butter, melted 200g Chocolate for melting Crushed peanuts For garnish Preheat oven to 180c I- Process the biscuits in a food processor into fine crumbs. Pour the melted butter on top and mix well until all the crumbs are coated. 2- Press the biscuit mixture firmly and tightly into a 10cm tart tin. 3- Bake the tart in the pre heated oven for 8 minutes. Make sure the tart has completely cooled before removing it to prevent it from falling apart. Meanwhile make the filling: 1- Soften the peanut butter in the microwave 2- Whip the thickened cream until soft peaks. Now fold in the peanut butter and caramel until well combined. Fill the tart with the peanut butter cream and decorate with melted chocolate and crushed peanuts. Chill before serving. *Make your own caramel by boiling a whole closed tin of condensed milk for 1 hour.