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One Bowl Berry Coffee Cake

I had some berries they weren’t being eaten so I made this delicious berry cake. I had fresh berries but you could also use frozen. This cake is so easy to make, and you only need one bowl. I think it would also taste great with cranberries and lemon extract instead of almond.  One Bowl Berry Coffee Cake Makes 1 11x7” Cake Ingredients 2 cups fresh berries (I used blueberries and strawberries)  1/4 cup brown sugar 3/4 cup white sugar 1/4 cup butter, melted 1 teaspoon vanilla extract 1/2 teaspoon almond extract 2 large eggs 3/4 cup sour cream 1/4 cup milk 2 cups all-purpose flour 1 teaspoon baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt 1/3 cup sliced or sliced almonds Brown sugar for topping Directions Preheat the oven to 350F and grease an 11”x7” baking dish. Combine berries and brown sugar in a bowl. Set aside.  Beat butter and sugar in a large bowl. Beat in the eggs and extracts until well combined.  Stir in sour cream and milk.  Add the dry ingredie...

Foul (Ful) Moudamas (Egyptian fava bean breakfast)

Foul moudamas, ful mudammas, foul mudammas, fool medames ... however you choose to spell it, it means the same thing.

This is an Egyptian and Middle Eastern breakfast recipe that is simple and delicious. I've seen other versions on the web but this is the way my mom makes it.

My mom serves this with a plate of fresh cucumber slices, tomato slices, radishes and some fresh herbs. I've tried making it with black beans and it tastes okay, but it's not the same. 

Since legumes are allowed in phase one of both The South Beach Diet and Atkins, this is a great choice for breakfast if you're tired of eating eggs.


Foul (Ful) Moudamas (Egyptian fava bean breakfast)
Makes 4 servings

Ingredients
  • 1 9oz can brown fava beans (or fava / chickpea mix) with liquid
  • 2 cloves fresh garlic, finely chopped
  • juice of 1/2 a lemon
  • 1 teaspoon olive oil
Directions
  1. Place the can of beans (including liquid) into a pot. Bring it up to a simmer and add the garlic. Simmer for 3 or 4 minutes.
  2. Serve hot with a squeeze of lemon juice, a drizzle of olive oil and fresh pita bread.

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