Shrimp Bisque

Image by Isidora Bojovic for ITP Publishing

I woke up this morning with 863 new email messages accumulated over the week. Certainly loads of them are press releases or spam but you still have to sort through them and figure out which ones are the important ones and which aren't, and to be honest it's an annoying task to say the least..

This made me realize how little I'm speaking to people on the phone, and how much of our lives are spent online, in the virtual world! I don't remember the last time I picked up a book and even though I will admit I wasn't the most adamant reader, I did read a book every few months or so and now can't remember the last book I've read! But apart from reading, I don't remember the last time I called someone rather then chatted on Blackberry Messenger or Whatsapp. That's simply sad! I miss hearing my friends voices so will try my best to pick up the phone instead of writing a few lines on my silly smart phone which is making me less smart by the day!

This weird anti-tech mood I'm in is probably the reason I haven't replied to many emails (sorry!), and posted less on the blog. My family is in town, and every time I wanted turn on the laptop to do something, I decided I didn't want to waste a minute of quality time, that everything can wait, but I should give my loved ones the attention they so deserve. And on that note, I'm going off to Carluccio's at Marina Mall with Mami, Amo Phares and Baby Phares to enjoy the beautiful day. But still quickly posting a beautiful and extremely yummy recipe from last November's Harper's Bazaar Arabia spread. Enjoy and have a beautiful Saturday afternoon everyone♥♥

Serves 4

Prep & Cook Time: ~40 minutes

• 12 large prawns, de-shelled (keep the shells)
• 1 large leek, cut into rounds
• 3 garlic cloves, crushed
• 1 tsp smoked paprika
• 4 cups vegetable stock
• 2 tbsp tomato paste
• ¼ cup whisky (optional)
• 1 tbsp of butter
• 1 tbsp olive oil
• ¼ cup light cooking cream
• salt & cracked pepper to taste

In a saucepan, bring vegetable stock and shrimp shells to a boil, reduce heat and simmer for 15 minutes. Strain the stock and set aside.

Heat a knob of butter and olive oil in a pot, sauté the leeks and garlic and for 5 minutes without browning them. Add the prawns and paprika, sauté a few more minutes before adding the whisky and deglazing the pot.

Add the hot stock, cream, season to taste and simmer for 10 minutes. Use a hand blender to liquefy the bisque, cook for a few more minutes and serve. Enjoy!

(As featured in Harper's Bazaar Arabia - November 2012)

On a lovely Friday afternoon...

I was blessed to have my family and friends around me on my birthday this year, so I decided to throw a cozy and comfy lunch in the garden. One year older, not much wiser, but definitely feeling very lucky to have such a support system in my life. Thank you so much for making my day so incredibly special this year. 

Much love, D xx

Rented beautiful, long wooden tables from Catertainment. Thanks Muna! 

Nothing too pompous, just a few details to decorate and set the mood :)

Menu included Quinoa & Dried Fruit Salad, Penne al Pesto, marinated Rib Eye Steaks, Chicken Paillards, Fresh Burrata with Cherry Tomatoes, Basil & Truffle, Crispy Shrimp with a touch of Balsamic, Lentil Salad, Mixed Greens & Dijon Vinagrette, Strawberries & Pineapple with Basil & Olive Oil, Dark Choco Fudge Brownies and a gorgoues Red Velvet Chocolate Birthday Cake ;)

The lovely bunch!

Surrounded by Mami, Galva and Joujou♥ 

Focaccia Bake

It's the most beautiful time in Dubai right now.. The weather is incredible, there are so many things going on and I must admit I'm even a little exhausted from all the events and gatherings lately! Plus my dad has been in town, and mami and Phiras's familia are coming in a few days so it's a full house again inshAllah :)

Sometimes when I'm preparing a bunch of different dishes in just a little time, I like to revert back to my simplest and quickest recipes.. This is one of them, it's so easy to make, measures aren't exact so put as much or as little as you wish, and sometimes i make this with mozzarella, other times with goat's cheese.. But either way it tastes absolutely divine! Especially with a that little drizzle of truffle oil ;)

Very easy. Prep & Cook Time: ~ 40 minutes

• 1 fresh loaf of focaccia bread, cut in big chunks (posting how to make your own focaccia when i have the chance ;)
• 3 buffalo mozzarella, cut in small squares or soft, cumbly goat's cheese
• 3 packs of cherry tomatoes, cut in halves
• lots of freshly chopped basil
• olive and truffle oil
• salt and cracked pepper to taste

Preheat the oven to 200C. In a large baking dish, drizzle a little olive oil, then spread out the focaccia bread, place mozzarella then the tomatoes on top, and season with salt and pepper.

Bake in the oven for about 25 minutes or until the cheese is melted and slightly golden. Sprinkle with a generous amount of fresh basil, then finish with a drizzle of olive and truffle oil. Serve immediately and enjoy :)

Yummy nibblets for an afternoon with the family & friends :)