Mulled wine

-

I had my first taste of mulled red wine at a Christmas do in Muscat and was in love!Luckily I also managed to get hold of the recipe of what went in it that day(Thanks Sylvie!)
All you need is:(for about a liter of red wine)
1 big whole cinnamon stick
1 Nutmeg
4 Cloves
Simmer these in about 300 ml of water for about 10 minutes and turn of the gas.Add slices of 2 oranges and let seep.
Add the red wine and serve warm!
This is very arbitary,add or lessen spices as you please :)
Vive Valeque ❤️ 

Comments

Post a Comment

Popular posts from this blog

Unnifeta Pasta

-
Image
  Unnifeta pasta is a pasta made with a sauce made from baked feta cheese and cherry tomatoes.It was supposedly created by Finnish blogger named Jenni Häyrinen in 2019 and it also led to a feta cheese shortage in Finland because EVERYONE was making it!! I mean how cool is that??? The pasta saw another round of viral acclaim on Tiktok in 2020. Having no access to Tiktok anymore thanks to the move(Yes we have moved and that is for another day!!) I had no clue about it till it slowly moved to insta in 2021. Of course I had to attempt it but there is a funny story to that as well. The recipe called for mainly a block of feta cheese, cherry tomatoes and fresh basil. Simple right? Just pop into a grocery store, pick up or order online. Or so I thought but no, it wasn't as simple. Feta cheese wasn't something you just pick off the shelf in a local market and online said I had to wait for a few days till they sourced it. So off I went to this store that stocks 'imported' goods ...
Read more

Baked Coconut chicken

-
Image
I've made this one twice already.No adaptation or tweaks. Exactly the way it is, the flavours are pretty unusual. Made by Vanessa Mehri from swahilifood.com who also happens to be someone I know from S's school, this one is slowly on its way to becoming a family favourite. I plan to try it with fish sometime. Ingredients: Whole chicken:1(or use about 6 whole thighs like I did the first time) Salt:2 tbsp Pepper: 2 tbsp Butter: 1tbsp Oil: 1 tbsp Butter: 1 tsp Lime rind: 1 tbsp Turmeric: 1/2 tsp Chilli flakes: 1/4 tsp Cardamon: 3 pods Garlic: 1 tsp, crushed Cinnamon powder: 1/2 tsp Tomato paste: 1 tbsp Coriander: a handful Coconut milk:1&1/2 cups Lime-1 Method: -Clean the chicken well, butterfly, and rub the salt and pepper. -Add butter in a pan, add the oil stir and add the chicken skin side down and let it fry for about 10 minutes flipping in between. Get the chicken crispy, sealing in all the juices. -Clean your baking dish and transfer the chic...
Read more

Koshari

-
Image
I had my first taste of koshari at this restaurant here in Muscat called Kusharina. With pasta and tomatoes, chickpeas what was not to like?? Maybe it is my Middle-eastern upbringing but I love anything that has chickpeas and tomatoes in it :) Today as I stepped into the kitchen with the intent of making pasta, I realized that we didn't really have enough for everyone. Then I noticed the can of chickpeas staring at me and the packs of tomato puree and the bottle of masoor dal and suddenly my brain put all that randomness together and brought back this little memory of koshari tucked away deep deep deep deep deep inside!! Lunch was decided! Looked at the internet for some recipes and realized I pretty much had everything so that was that. All you need is: Crispy Onions: 2 large onion, sliced into really thin rings(I found slicing them into rings worked way better than regular chopped slices) For Tomato Sauce Cooking oil (I used olive) 1 small onion, slice...
Read more