mayurisjikoni

MEGA BLOGGING MARATHON -SEPT 2017 #80TH BLOGGING MARATHON THEME: PROTEIN RICH DISHES DAY:14    Bangalore, Montreal, London, Nairobi are some of the places where I can access a kitchen to try out ingredients that I don't readily get in Mombasa. Portobello mushroom is one of them. The first time I ever had a portobello mushroom was some years back when I went to Nando's in Leicester with my sister and her family. Knowing my love for mushrooms she suggested that I should try the portobello mushroom and halloumi burger. I loved the burger and taste of the portobello mushroom. After that I've had portobello mushrooms either grilled or as a filling for burgers. However, I'd not made anything with the mushrooms at home. So during the recent trip to Montreal, cooking with portobello mushrooms was ticked off my list.    Belonging to the crimini family of mushrooms, portobello mushrooms are low in calories, rich in both protein and carbohydrates. Its a good source of fiber, co...

Fatayer Jebneh#BreadBakers     Fatayer Jebneh  or cheese pastries are popular pastries sold in the Middle Eastern countries. They are called pastries or pies but unlike the western world pies which are made with flour and fat, these are made with a yeast dough. These pastries are popular street food served in Egypt, Lebanon and Middle East countries. The origin of these pastries is unknown as each country claims it as their own.    The yeast dough has yogurt and baking powder added to it to make it soft. The filling for fatayer can be cheese (Jebneh), meat or spinach. The shape too varies. They can be cigar shaped, round, triangle or boat shaped.    The cheese fatayers are usually filled with akkawi, a salty, chewy cheese that originates from Palestine mixed with a little bit of cheddar and kashkaval cheese. However if these cheeses are not available one can combine feta, mozzarella or ricotta with some cheddar cheese. Spices usually that are used to f...