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.

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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.






Christmas Cookies

IMG_20151219_201218IMG_20151219_201131Cookie Ingredients

  • 140g Icing Sugar
  • 1tsp Vanilla Extract
  • 250g Butter
  • 1 Egg Yolk
  • 375g Flour

Icing Ingredients

  • 235g Icing Sugar
  • 1 Egg White
  • 3 Tsp Cold Water


  • Mix together the butter, icing sugar, vanilla and the egg yolk, setting the egg white aside for the icing.
  • Cream together the mixture and add in the flour a little bit at a time until it forms a dough.
  • Wrap the dough in cling film and put it in the fridge for 30 minutes.
  • Preheat the oven to 190oC.
  • Spread flour on the worktop and roll out the dough with a rolling pin.
  • Using your christmas cookie cutters, cut out shapes and put them on a lined baking tray.
  • Bake for about 10-12 minutes until they are lightly golden brown.
  • Carefully slide them off the tray and onto a cooling rack.
  •  While your cookies are cooling down, mix the icing sugar with the egg white, and add a teaspoon at a time of cold water.
  • Spoon the mixture into a piping bag with a thin nozzle, and pipe onto the cooled cookies.

The Liebster Award


Many thanks to Gee for nominating me for the Liebester Award. I have enjoyed reading your blog posts and I am truly honored to be receiving this nomination. You have made my day!


It is my pleasure to nominate:

Simply Etta D
A kinder way
The basicx
Travels of a beauty addict
Love to review333

My answers to Gee’s questions:

1. Where do you get your inspiration?  Family, music, food… I can go on and on :)
2. What is your pet peeve? People who think they’re better than others.
3. What’s your worst fear? None
4. What is your favourite film? Breakfast at Tiffany’s
5. What are your plans for 2016? Learning more about Graphic Design and blogging.
6. What are your life goals? Enjoying and living life to the fullest.
7. What do you do besides blogging? Being a mum/ wife/ Graphic designer
8. What’s your favourite food? This is the hardest question of them all…. Mum’s cooking anything from falafel to baklava.
9. If you could take one thing to a desert island what would it be? A compass or a knife
10. What’s your favourite book? The Gruffalo
11.  What countries have you visited? The middle East, Europe, Asia and parts of Africa.

My 11 random facts about me:

  • I love TimTams
  • I have one dimple
  • 9 out of 10 times I will misspell definitely
  • My favourite city is Tokyo
  • I always watch comedies
  • My name is Amel and it means Hope
  • I love to paint
  • I have a cat
  • Im allergic to my cat
  • I cant walk in high heels
  • I have a beauty and lifestyle blog – Her Quarters

My 11 questions to my nominees:

  1. One word that describes you best?
  2. Who is your dream dinner party guest?
  3. What’s the first thing you see if you turn your head right?
  4. What is your favourite food?
  5. Cat or Dog?
  6. Tea or coffee?
  7. Arts or Science?
  8. What do you like most about your country?
  9. Where was your last, best vacation?
  10. Greatest meal you have ever eaten?
  11. What would you do if you won the lottery?

Thank you to everyone for reading and thanks to the inspiring bloggers that I have nominated.

Mini Coconut Truffles



  • 200g Coconut (fine desiccated)
  • Can of condensed milk 395g
  • ½ cup pistachio crushed


  • Mix the coconut with condensed milk
  • Add the pistachio and mix until well combined
  • Roll 2 tsp of the mixture into balls
  • Roll balls in coconut to coat
  • Bake in preheated oven for 10 – 12 minutes or until lightly golden
  • Serve with tea or coffee

Date and Walnut Muffins


  • ½ cup chopped dates
  • ½ cup water
  • ½ cup canola oil
  • 1 cup milk
  • 2 large eggs
  • 2 cups plain flours
  • ¾ cup brown sugar
  • 3 tsp baking powder
  • 2 tsp ground cinnamon
  • 1 tsp ground cardamom
  • ½ tsp salt
  • ½ cup chopped walnuts


  • Place the chopped dates in a bowl and add water
  • Let it stand for 5 minutes
  • Add oil, milk, eggs and stir
  • Mix the dry ingredients together
  • Pour the liquid mixture into the dry ingredients and mix well
  • Spoon the mixture into 12 regular none stick sprayed muffins pans
  • Bake for 15 minutes in pre heated on 180
  • Dust with icing sugar and serve with tea or coffee



  • 1 cup self raising flour
  • 1 cup milk
  • Zest of one lemon
  • ¼ spoon bi-carb soda
  • 3 tbp sugar
  • 1 egg
  • Butter
  • Honey
  • Banana sliced
  • Cinnamon


  • Combine Flour, bi-carb soda, sugar, egg, lemon zest and milk in a bowl.
  • Whisk the ingredients until combined
  • Cook in a non-stick frying pan with a little butter over medium heat
  • Top with honey, sliced bananas and sprinkle some cinnamon

Rice Pudding


  • 1 cup white rice
  • 4 cups water
  • 6 cups milk
  • 1 cup sugar
  • 2 tsp cornflour and 1/2 cup milk
  • 2 tbsp blossom water or natural vanilla  (optional)
  • Pistachios and cinnamon for decoration


  • Bring the rice and water to the boil until the rice absorbs all the water
  • Add milk and stir over high heat for about ten minutes
  • Reduce heat to low and cook, stirring occasionally for 30 minutes or until the rice is thickened
  • Add the sugar and stir to ensure the rice does not stick to the bottom of the pot
  • Mix the cornflour with cold milk then add it to the rice mixture
  • Add the water blossom stir the rice for 5 minutes
  • Serve immediately or refrigerate until required
  • Garnish with crushed pistachios and little cinnamon

Basbousa/ Semolina dessert


  • 3 cups semolina
  • 1 cup fine desiccated coconut
  • 1 cup sugar
  • 1 tbsp baking powder
  • 300g unsalted butter / room temperature
  • 2 cups natural yogurt
  • ½ cup skinned almond for decoration
  • 2 tbsp tahina

For the syrup

  • 3 cups sugar
  • 1½ cups water
  • 2 tbsp of lemon juice
  • 2 tbsp of blossom water (optional)

To prepare the Basbousa

  • In a large bowl mix semolina, coconut, sugar, baking powder, butter and yogurt.
  • Apply a thin layer of tahini to a baking tray 25 cm x 35 cm.
  • Spread the mixture in the tray making sure its an even surface.
  • Top with almonds cut it in equal diamonds or square pattern.
  • Preheat oven to 180, bake for 35 minutes or until the surface becomes light brown
  • Cut through surface lines to the bottom then pour the cool syrup on top

To prepare the syrup

  • Mix the sugar, water, lemon juice and the blossom water
  • Boil for 12 to 15 minutes or until the syrup turns thick.
  • Cool the syrup
  • Pour the syrup on top of the hot basbousa
  • Leave it to set for 2 hours then serve