What a beautiful time of year in Dubai, I hope you all enjoyed time with your loved ones for Eid :) I couldn't be any happier at the moment, hamdellah, my family is in town and we're just spending time at home together. The fact that we all live in different corners of the world, makes it even more enjoyable when we all get together.

My baby bro (not a baby at all anymore but he's younger than me so no matter how old he is - he is still my little one ;) is big on breakie, so I made blueberry muffins this morning (recipe is on the blog) and since I'm doing a big feast for dinner, I'm just going to make the Spinach Tart with a nice green salad for lunch today. I love spinach, I love tarts, and I absolutely love this recipe!

Makes 1 Quiche

Prep & Cook time: 2 hours (including refrigeration of pastry for 1 hour)

My apologies for not posting recently but it's been a hectic week with D's Kitchen moving into the new D's Kitchen!! Yes, we are currently moving to our new home, so it's all about boxes and delivery these days.. My mami and mom in law are coming to help me out also, which is much needed!! Missed them like hell, so am very happy they'll be in Dubai next week..

Plus the revamped blog with lots of new bits and pieces will be up and running within the next 10 days hopefully.. Many exciting things happening, so D's Kitchen will be back stronger and better than ever :) 

In the mean time I will leave you with a sumptious lamb recipe.. Absolutely delicious! 

Much love, 

D xx

I'm still on my little vacation and even though I usually post recipes I make myself, I watched my mom in-law make the most amazing Peking Duck for dinner.. This may take up a little bit more time in the kitchen than my usual recipes, but it's well worth it.. Truly a heavenly treat!

1 duck

For the glaze:

1 cup of water

3 TBL honey

1 whole lemon sliced

3 TBL soya

1/4 cup rice wine

1/4 cup sake

For the pancakes:

2 cups flour

1 cup of water

2 TBL sesame oil

Accompaniments:

2-3 finely sliced green onions

2-3 finely sliced cucumbers

1 cup hoisin sauce

In a hot pot, simmer the glaze mixture until it reduces to half. When it's still hot, baste your duck and hang it for at least 6 hrs, preferably overnight..

Prepare your pancakes.. Mix all ingredients to a smooth dough, and let it stand for 30mins.. Then roll the dough into a 5cm tube-like shape and cut several 2cm long pieces... The following might sound a little tricky but it's very simple.. Dip one side of a slice in sesame oil, and stick it on to another slice (like a sandwich).. Roll or flatten it out and use a bowl to cut the pancake into a round shape.. Fry the pancakes in a hot pan, once they are done, peel the pancake apart (like opening a sandwich).. Put them aside, and reheat them before you serve..

Place the basted duck on a roasting rack at 240C and roast for 20mins.. Then lower the heat to 180C and roast for another 1hour 10minutes.. Remove the duck from the oven, let it stand for 10 minutes before carving it in thin slices (skin and meat).. Then take a pancake, add a little hoisin sauce, onion & cucumber and some duck.. Basically do what you do at the Chinese :) Enjoy!

My hubby is an excellent cook.. He grew up in a home that has the most diverse & incredible food repertoire.. My mami in law, Ronnie, and Jouj are culinary queens to say the least.. So of course Phiras turns out to to be quite a kitchen star himself! The first meal he ever prepared for me was a 9kg Stuffed Turkey with sweet potatoes, chestnuts and alll, the whole shabang! I thought he would cook up some pasta and I came home to a feast for the Gods..

So after his usual fishing trip, Phiphi whipped up this beautiful lunch for us. As you will note, the picture is nicer than the previous ones I have posted, cuz he happens to be a far better photographer than I am :)

Serves 3 persons

6 fish fillets (king fish)

1 pack of small potatoes cut in half

1/3 cup olive oil

juice of one lemon

1/2 chopped lemon pieces (flesh)

3 roasted garlic cloves

1 tsp dried thyme

1 tsp dried basil

1 tsp dried rosemary

Preheat the oven 180C.

Roast the garlic cloves in a pan before you mash them, then add the lemon juice & pieces, herbs, oilve oil, salt and pepper to taste. Let the marinade stand for about 20 minutes so the herbs infuses with the oil nicely.

Then rubb the marinade over the fish, and place them in an oven safe dish. Add the potatoes and pour the remaining marinade over everything. Seal with aluminium foil and roast in the oven for 30 minutes. Remove the foil and roast for another 20 minutes. Voila, Phiphi's Fish Dish :)