Dalia's Kitchen: spinach

Omelette with Middle Eastern flavours & a Jamie Oliver foodtube video..

https://www.youtube.com/watch?v=YAXvE7KXfTc

FOODTUBE VIDEO BELOW

This must have been my longest blogging absence ever, but in all honesty I just needed to take some time off to sort a few things. Halfway throughout the year I noticed that I had actually burnt out. Simply.

It's strange but in our do-it-all world, people are surprised when I say this out loud. But yes, it's a fact I burnt out a few months ago and fully admit that I took on way too much. Some people have told me that they feel the same way - but don't necessarily discuss it. In this social media age, people tend to showcase only the sweater sides of life, and not necessarily reality. But as I've mentioned before - this blog for me is not just a recipe site - it's my online journal, and so I will stay true to that.

I started tracing back to find out where and when that "burn out phase" came along- did I really take on that much or was I just not capable of juggling as many things as I should or thought I could?? I went through a reflective period and realized the following..

I started work when I graduated from college and set up my business 1 year later (10 years ago now!) And when you are self employed - time off is very, very tricky. Granted you are your own boss and can manage your own time - but you are never really off, or closed for business. So in effect - you actually have much less "down time" then you would get working for someone. From launching a bunch of f&b projects (some official, some not), to the book, having two babies, catering private events, assisting my sister in our glaucoma charity, other fantastic projects, keeping up with events in ever so busy Dubai, it was simply too much all at once. And with what's happening in our region, I just felt more tense and stressed than usual to top it off. So this summer I took off completely. Something I had not done since I was in school, and I enjoyed every single second of it guiltlessly!

And after that much needed summer break, I am back to feeling like my good old self again. On a personal front, all I need is some more quality and fun time with my loved ones and on the professional front I have learnt to organize myself more (my friends call me a chaotic perfectionist - which is the worst kind)! I also realized that it ok to say NO sometimes and not have too much on that plate. I hope I'll stick to that new resolution which I read on Forbes actually :)

But today, for my little blogging comeback, I'm sharing a video I shot for the incredible Jamie Oliver and his foodtube team earlier this year. I have certainly had a weakness for the English chef for years! From his wonderful food and charming cooking approach, to his passion to feed children real ingredients, to being such a cool and loving husband & father! I watched the Naked chef growing up and I would be lying if I didn't admit that he was a true influence in many ways.

So to be the first Middle Eastern on his foodtube network is something special for me, and I admit that the timing of being a Syrian on such a platform during current events means that this is more than just a recipe video for me. Food is a beautiful bonding tool and something that helps us all appreciate our different cultures.

Middle Eastern ingredients are packed with flavour and I absolutely love adding them to every day recipes, like in this Omelette. I urge you to try it. Everyone who has had a bite of this has raved about it endlessly!

And if you enjoyed this, please like, share and do let me know :) I would love to hear from you! Much love, D xx

FOODTUBE LINK: https://www.youtube.com/watch?v=YAXvE7KXfTc

Cream of Asparagus, Parsnip & Spinach with Crispy Bacon

Sautéed Scallops & Spinach with Herbed Hollandaise

Image by Isidora Bojovic for ITP Publishing

Apologies for the silence, but there simply was no time to post until today.. Even though I've been cooking up a storm lately for friends, family and food shoots, I somehow never got around to posting after cooking.. or eating! I got home quite late today, and Phiras made delicious Chicken Fajitas for dinner with some left over chicken breasts in the fridge. It was absolutely yummy, but what put an even bigger smile on my face was the fact that he used leftovers. There simply isn't anything as satisfying as using up all the food you have, because no matter how much I love going to the market - I hate nothing more than wasting food..

So I'm a happy camper tonight, and even though I didn't manage to take a snapshot of Phiphi's lovely Fajitas, I will leave you with a chic, quick and very tasty seafood meal. My sautéed scallops were featured both in Harper's Bazaar Arabia as well as my cooking segment on Dubai TV's fabulous Mashaheer show with the beautiful Diala Makki :)

Oh and to make up for my two week blog break, I have some very exciting news to share soon inshAllah..

Much love,

D x

Serves 4

Prep & Cook Time ~20 minutes

• 12 – 16 scallops

• 2 packs of baby spinach

• 3 tbsp vinegar

• 4 egg yolks

• 100 g of butter

• 2 tbsp lemon juice

• ¼ tsp dried thyme

• salt and cracked pepper to taste

In a saucepan, heat the vinegar and a little cracked pepper. When almost evaporated, add the yolks and whisk continuously until you have a creamy consistency. Remove the saucepan from the heat and add the butter slowly while continuing to whisk. Put it back on the heat and finish with lemon juice, thyme, seasoning and set your sauce aside.

In a pan, heat a little butter and olive oil and sauté the spinach for a minute, just until it wilts, season and set aside. In the same pan add a knob of butter and sauté the scallops for a minute on each side, until they turn golden. Season to taste, lay on top off the bed of spinach and drizzle with the hollandaise.

Spinach & Artichoke Dip

“Quiche aux Epinards” or The Spinach Tart

Image by Isidora Bojovic for ITP Publishing

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)

For the pastry:

1 ½ cups flour
½ cup softened butter
1 egg yolk
1 tsp salt
2 tbsp cold water

For the filling:

2 cups frozen spinach, thawed
1 large onion, chopped
3 eggs
1 cup crème fraiche
1 ½ cups Emental cheese, grated
3 tbsp Parmesan
¼ tsp nutmeg
salt & cracked pepper to taste

In a food processor add all pastry ingredients and blend until the dough resembles breadcrumbs. Place it on a work surface and combine all well without over-kneading. Roll out the dough (using a little more flour if it is too sticky) and place it in a tart base. Refrigerate for at least 1 hour. Preheat the oven to 200C, and prebake for 10 – 15.

In the mean time make the filling. Sauté the onions in a little olive oil on medium heat until translucent, add the spinach and seasoning, and set aside to cool before pureeing with a hand blender.

In a bowl, whisk the eggs, crème fraiche, cheeses, nutmeg and add to the pureed spinach. Mix well, season with salt and pepper and pour the spinach mixture into the prebaked tart shell. Bake for 30 minutes at 180C and serve cooled with a side salad. Bon Appétit!

(As featured in Harper's Bazaar Arabia October 2011)