Saturday, May 14, 2011

Brown Fish Rice

There's nothing Fish-y about this rice, except its name. This is the type of rice Egyptians eat next to Fish or seafood, it gets it's brown color from browned onions.

First minced onions are fried in oil till almost blackened, then water and rice are added. Flavored with cinnamon, this is one unique way to cook rice as a side dish.

Brown Fish Rice Recipe


4 Tbsp Vegetable Oil
1 medium sized onion, minced finely
1 cup Water
1 1/4 tsp Salt
1/2 tsp Cinnamon (or to taste)
1 Dry Bay leaf
1 cup rice, rinsed


1. Place the oil and onion in a medium saucepan over medium-high heat.

2. It is important to keep stirring the onion for it to brown evenly.

3. Keep stirring, and if it's browning too fast or unevenly, lower the heat.

4. At this stage have the water ready, as the onions will get from golden to light brown in color, but continue on stirring.

5. When it reaches dark brown in color it is almost done, it's important to keep stirring so it doesn't burn. Be careful 'cause it goes from brown to black in a blink of an eye, which is what we DON'T want.

6. When it has reached dark brown and the onions started to sizzle frantically, water is added. Be careful because water might splash when it is added, this is a good time to make use of kitchen gloves.

7. Add salt, cinnamon and Bay leaf to water, and stir to combine.

8. Add rice to water and cover with lid, and bring to a boil. About 5 minutes.

9. Open lid after 5 minutes, if water is almost evaporated and the brown onions are visible on top of rice, stir through with a fork a couple of times to incorporate onions, lower heat and continue to cook for 15-20 or until rice is done.

Serve next to a seafood dish.

Wednesday, May 4, 2011

Strawberry Shortcake, or is it?

I had leftover half a box of white cake mix that was about to expire and I hate throwing things away so I came up with small but tasty idea.


For Cake:
1 Half White Cake Mix (About 9 Oz.)
1/2 Cup plus 2 1/2 Tbs Water
2 1/2 Tbs Canola Oil
2 Eggs

For Filling:
1/4 or to taste Strawberry Curd

For Whipped cream Frosting:
Adapted from Joy of baking,

1/2 cup (120 ml) heavy whipping cream
1/2 Tbs (15 grams) Vanilla Sugar

Strawberry slices for Decoration


For Cake:

1. Heat oven to 350 degrees, butter and flour a 9" x 9" pan and set aside.
2. In a large bowl, add cake mix, water, oil and eggs. Beat on low until combined, then beat on medium speed for two minutes.
3. Pour mixture in pan, and bake for 25-30 min or until a toothpick inserted in the middle comes out clean.
4. Cool on a wire rack.

For Frosting:

1. In a bowl place the whipping cream and sugar.
2. Cover and chill the bowl and wire whisk in the refrigerator for at least 30 minutes.
3. When chilled, beat the mixture until stiff peaks form.


1. When cake is completely cooled, divide into 3 equal pieces.
2. Cut each piece into two layers. This means you will have 6 layers of cake.
3. On a serving plate place two layers apart (not on top of each other), add filling to them, then add another 2 layers on top of each. Repeat till you have to cakes with three layers.
4. Cut each cake into two halves so you have four Gateux.
5. Frost each one and decorate with strawberries.