Blogger’s Q&A: Meet Amy!


Ma’amoul Recipe (Date Cookies)



  • 11 cups semolina course
  • 3 cups semolina fine
  • 1/2 cup self-raising flour
  • 1 1/2 cup icing sugar
  • 2 tablespoons mahlepi (optional flavour)
  • 5 packs of unsalted butter 250g each
  • 1/2 cup orange blossom water (mazaher)
  • 2 tablespoon of yeast
  • 1 cup warm water

Filling Ingredients

  • 5 packs of pitted dates 500g each
  • 2 spoons of cinnamon ground
  • 1 Tablespoon cloves
  • 1 Tablespoon nutmeg
  • 150g of unsalted butter


  • Combine the semolina, flour, icing sugar and butter then leave it for about 1-2 hours.

Date filling

  • Mix the dates and the seasoning then put it in the microwave in batches for 5 minutes
  • Add butter to soften the dates then put it in the food processor to puree to make a well formed dough
  • Shape them into small balls


  • Add the yeast to the water then pour it over the semolina then add the orange blossom water and mix thoroughly until it becomes a well formed dough.
  • Divide the mixture into small pieces, they should be about the same size as the mould
  • Lay a piece of the dough in the palm of your hand and flatten it with your other hand
  • Then add the date filling in the middle of the dough and fold it over
  • Place the dough in the mould and press gently to set
  • Tap the mould out and place them on a tray
  • Bake them in a 180 degree preheated oven for 15 minutes
  • Sprinkle with icing sugar when cooled
  • This recipe makes up to 120 cookies

Tip: Sprinkle some flour into the mould before using  it to stop the dough from sticking.


Thank you so much for stopping by xoxo

Lets get social – Please feel free to share my posts and follow me on social media.

Facebook | Twitter | Instagram | Pinterest


Baked Salmon



  • Tasmanian Salmon Fillets (Skin On)
  • 1 Sliced Lemon
  • 1 Sliced Tomato
  • Rosemary sprigs
  • Pinch of Salt
  • Pinch of Pepper
  • Pinch of Cumin
  • Pinch of Cayenne


  • Preheat the ​oven to 180°C.
  • Get yourself some kitchen foil and put a few slices of lemon in the centre.
  • Lay your salmon fillet, skin-side down over the lemon.
  • Top with left over sliced lemon, sliced tomatoes and a few sprigs of rosemary.
  • Drizzle with olive oil and season with cayenne pepper, cumin, salt and pepper. I added a sprinkle of Dukkah from my previous recipe (optional).
  • Pull the foil edges together and scrunch them up to seal the parcel.
  • Put the baking tray into your hot oven and cook for 15 minutes.
  • Remove the tray from the oven and let it stand for a minute before carefully unwrapping and checking that the salmon is cooked through.


Bon Appetit xoxo
Lets get social – Please feel free to share my posts and follow me on social media.

Facebook | Twitter | Instagram | Pinterest



Egyptian Dukkah


  • 3 cups toasted sesame seeds
  • 2 1/2 cups toasted crushed almonds
  • 1 cup toasted crushed Brazilian nuts
  • 1 1/2 cups toasted crushed cashews
  • 2 teaspoons crushed coriander seeds
  • 1 tablespoon ground paprika
  • 1 1/2 tablespoon crushed cumin seeds
  • 1 tablespoon of ground cardamom
  • 2 tablespoon salt


  • Combine all ingredients and mix well.
  • Serve Dukkah with some extra virgin olive oil and crusty bread.


Kale with Garlic Sauce


  • 1/2 bunch of Kale
  • 1 Tbsp sesame oil
  • 1/4 cup water
  • 1 Tsp grated ginger
  • 2 cloves of garlic
  • 1 tbsp soy sauce
  • 1 tbsp oyster sauce
  • 1 tbsp brown sugar
  • 1 tsp chilli (optional)


  • Rinse and dry Kale, remove stems and thinly slice. Set aside.
  • In a medium sized bowl combine the water, ginger, garlic, soy sauce, oyster sauce, brown sugar and chilli. Set aside.
  • Heat the oil in a large pan over medium-high heat. Fry the kale for about 3 minutes. Keep stirring until leaves are wilted. Remove from the heat and transfer to a serving dish.
  • Pour the sauce into the pan and set over a medium heat. Stirring constantly for about 3 minutes, until the sauce has thickened.
  • Pour over the kale and toss lightly to coat.

20160129_154833 20160129_155109 20160129_155405 20160129_15550220160129_15573120160129_155616 20160129_155817 20160129_160044 20160129_160344 20160129_172918 20160129_173152 20160129_173540

Classic Toll House Cookies


  • 250g softened butter
  • 1/4 cup white sugar
  • 3/4 cup brown sugar (firmly packed)
  • 1 tsp vanilla extract
  • 2 eggs
  • 2 1/4 cups plain flour
  • 1 tsp baking soda
  • 1 tsp of salt
  • 375g pack of dark chocolate buds


  • Preheat oven to 190 celsius.
  • In a large bowl, combine the butter, white sugar, brown sugar and vanilla extract.
  • Add eggs one at a time and stir them in.
  • Sift the flour, baking soda and salt into the mixture and stir through.
  • Add in dark chocolate buds and fold it all in.
  • Scoop out about 1 tablespoon in size and place on a tray lined with baking paper. Press ball down to flatten (optional).
  • Cook for 9 minutes then remove and allow to cool slightly before moving them to a cooling rack.
  • Stored in an airtight container, these cookies can last several days.


Bon Appetit xoxo

Happy Australia Day Pancakes



  • 1 cup all-purpose flour
  • 2 Tsp Baking Powder
  • 1/2 Tsp Salt
  • 2 Tbsp White sugar
  • 1 egg, beaten
  • 1 Cup Milk
  • 2Tbsp Vegetable Oil
  • Assorted toppings;
    • Maple syrup, Honey, Jams etc.
    • Australia Day Special: Spread with Nutella and sprinkle with desiccated coconut.


  • In a large bowl, Combine flour, baking powder, sugar and salt. Make a well in the center, and pour in the beaten egg, milk and oil. Mix well until smooth.
  • Heat a lightly oiled non-stick frying pan over medium heat. Pour your desired amount of batter onto your frying pan. Cook until bubbles appear on surface. Flip carefully and serve.