Dalia's Kitchen: cream

A week back in Paris and the best Baked eggs with Tomatoes & Cream...

My Salty Banoffee Pie and an exciting trip ahead...

Image by Sukaina Rajabali

It's back to school for everyone including myself, and even though I had an incredible holiday, Dubai is where the heart is ;) There are many exciting things lined up for the next few months, and I will divulge as they are happening inshAllah. It's also one of those decision-making times, as I can't do it all at once, so I'm a little anxious but also extremely excited about everything...

It will also be an important year for my little munchkin. Phares will be going to a new nursery full time starting next week. I think I'm more nervous than he is about it, so I'm spending every waking minute with him. All I want to do is squeeze and squash him all day. God bless you my life, God bless you.

Having said that, I am off to Paris for work next week. And so I am already dreading leaving my little family as I have never left the munchkins for that long. I'm just getting emotional writing about getting on that plane. And not to sound preferential, as I evidently love Baby J so very much, but she is just three months old and will not notice me being away as much as Phares will. These days, when I call home during the day and he utters the words "Mami come home" I drop everything like a silly goose and get back to the house (the perks of being self employed). But it's not something I can do next week so I will have to build some thicker skin until then, and make sure daddy Phiras gives the little ones extra hugs and smooches from me.

But of course, there is an absolutely wonderful side to this Paris trip, or else trust me I would not be going... I will be on a book tour, hosting cooking demos at the prestigious Maison & Objets fair! It's so very, very exciting and kind of a big deal for me. As mentioned, I grew up in Paris and being part of this world renowned fair is simply amazing for me. I will of course cover the events on the blog, and post images via Instagram as well. So stay tuned ;)

It has been a little while since I posted a recipe on the blog, so I thought my coming home post should be grand and absolutely decadent. And this Salty Banoffee Pie truly is just that... You can ask anyone who has had it at my dinner parties; it's always a star! It was also consumed with utmost joy at the photo shoot for the book with Sukaina, and every time I take a bite of it I talk to myself about how good this is. Hope I have convinced you to have a try, trust me - you will make it more than once.

Much love,

D xx

Recipe is in my cookbook "Food, Love and Life from Dalia's Kitchen"

(Please note 1st edition print typo: the measurement of icing sugar and whipping cream are mixed up.

4 cups of whipping cream to 1 cup of icing sugar)

Creamy salmon pasta and a long awaited summer break...

Image by Sukaina Rajabali

We are a few days away from going on our summer holiday. I'm starting to pack things for the little ones, and am realizing that there is a new member in our family this summer.. And even though Baby J sleeps most of the time, she definitely has already stolen our hearts. Especially daddy's, I keep catching Phiras staring at his little girl ever since she was born.. Bless!

I was wondering why I was so overly excited to get away this summer, and then it hit me. The last time I had more than just a day off was last August on a Tuscany trip with friends.. Over the Christmas holidays I ended up working on the book, so no wonder I am craving a getaway this much..

I still count in school months, so this is actually the end of the year and September the beginning of the next for me. I'm looking forward to regenerating over this summer break and spending some much needed quality time with my loved ones.. I want to live what I have been preaching in the book. Those important moments with the most important people in your life, around the table over some scrumptious food. Especially since my family and friends have been so incredibly understanding and supportive, even though I haven't been the best of friend or daughter lately. I was always busy doing something, and if I wasn't physically busy, my mind would wander off as I had so much on my plate.. Not a good thing to be honest, and not the way I would like to spend time with my loves. So khalas, it's time to switch off for a bit now.

Blogging has been one other thing I have been missing. I was not able to write as frequently as I would have liked to with everything going on. So I am truly looking forward to getting back to it a little more, as I really did miss my virtual family too.. Expect a few posts from the south of Spain coming your way over the summer :)

In the mean time, I will leave you with one recipe that was meant to go in the book, but then I changed my mind and opted for another. Creamy al dente salmon pasta.. Need I say more?

Much love,

D xx

Serves 4

prep & cook time: 25minutes

· 1 shallot, finely chopped

· 1 garlic clove, minced

· 2 tbsp capers, chopped

· 3 twigs marjoram

· ½ tsp black cracked pepper

· ¼ cup fresh parsley, chopped

· ½ cup non alcoholic white wine

· 1 cup fish or vegetable stock

· 1 cup light cooking cream

· 1 lb. fresh salmon, cut into large chunks

· 1 pack (500g) of Fettuccine (or similar)

· Salt to taste

1. Heat a pan on medium-low heat and sauté the shallots in a little olive oil until soft and translucent, about 5 minutes.

2. Add the garlic, capers, marjoram twigs, black pepper, and half the parsley. Cook for a few more minutes, then add the wine and reduce it by half.

3. Add the hot stock and cream, and simmer for 10 minutes on low heat, just until it slightly thickens.

4. Add the salmon and cook for another 5 minutes or so, just until the salmon is cooked through but not overcooked.

5. In the mean time, cook the fettuccine al dente, as instructed on the pack.

6. Add last seasonings to the cream sauce, toss with the drained pasta, then sprinkle with the remaining parsley and a drizzle of olive oil before serving. Beautiful!

Cream of Mushroom

Older Posts

A week back in Paris and the best Baked eggs with Tomatoes & Cream...

My Salty Banoffee Pie and an exciting trip ahead...

Creamy salmon pasta and a long awaited summer break...

Cream of Mushroom

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