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By Sabina Sienko  πŸ‡΅πŸ‡± πŸ‡¦πŸ‡ͺ πŸ‘±β€β™€οΈ It'a all about food with me... @poleabroad with me

What to do when you have some red grapes left? Surely muffins! Delicious seedless Egyptian red grapes combined with banana and vanilla.... A bit of sugar and here they were- scrumptious and very grapey... want some? *********
Mufinki winogronowe z bananami..... macie ochote?

The picture might not be great as I already almost finished it 🌝but have to share it with you as that was one of the best Kunafa's I have had here in Dubai. For those that don't know it- Kunafa ( kanafeh) is Middle Eastern dessert. Rich in flavour with cream inside and crushed pistachios on the top- it simply fulfilled all my desert needs! Priced only 15AED from Noon and Kabab in @timesquarecenter, eaten on the plastic plate- tasted much better than the one from more fancy places... #sabinaschoice

They call it farmers bake cous it's simple, easy to make and very affordable... That dish consists of potatoes, onion, chicken drumsticks & mayonese. Cut potatoes into slices, so does onion and marinate it with 2 spoons of mayo for 2hrs in the fridge. The same with chicken- season to your taste ( I used salt & pepper). Layer potatoes and onion first, put chicken on the top. After 50min in the oven, top it up with 200g of shredded cheese. Bake another 15min and voila.... Simple and very tasty!

Isn't that right?πŸ€— Weekend here in UAE.... so let's eat and be well 😘

One glass and so much goodness πŸ™ŒStrawberries... mango and kiwi.... No sugar! 😘

French toast for breakfast? And why not right?!πŸ˜„a bit of vanilla clotted cream, caramelized bananas, maple syrup and berries ....Pure breakfast perfection... Only at my dear @gfferre_moe πŸ’•πŸ’₯

Have you ever tried chicken liver in pomegranate molasses? You got to try it... Sour taste of pomegranate gives your flavor buds an unforgettable experience... The best one so far I tried in Dubai at Al Halabi restaurant ( Mall of Emirates) Great shin guys... ps. They finally got their freshly baked bread back!

Kofta.... I ate it in the restaurants, I made it home from a ready mixture ... and finally I did by myself... and there is nth really easier than that πŸ™„The photo doesn't show it but it is really bursting with flavours ( onion, coriander, parsley, cumin) πŸ‘» Recipe below... πŸ’«πŸ’«πŸ’« πŸ’«πŸ’«πŸ’«πŸ’«πŸ’«πŸ’«πŸ’«πŸ’«πŸ’«πŸ’«πŸ’« B E E F K O F T A

Ingredients:
1/2 cup fresh parsley leaves
1/2 cup fresh coriander leaves
1 brown onion
500g lean beef mince
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon ground mild paprika
1/2 teaspoon ground allspice( or garam masala)
Salt and black pepper, to season

METHOD

Place parsley, fresh coriander and onion in the bowl of a food processor. Process until finely chopped. Add mince, ground coriander, cumin, paprika, allspice and season with salt and pepper. Process until well combined and paste-like.
Pre- hear the pan and fry in oil ( to cover kofta "rolls") until brown. Place on the kitchen towel to remove excess of the oil and here they are!
Ps. I don't have an oven but if you do, it's definitely better to grill them...

Way to win my heart- make me a good cup of coffee...😘@zavidacoffeeroasters

What do you do with leftover prawns? You brown the onion ( I like it crispy) and prawns on butter, add some eggs, spices and mozzarella on the top... Delicious!

Paella is always a good idea.....
This time I made one with chicken, shrimp and peas.... Recipe below! πŸ”† *************************************************πŸŒ€
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PAELLA WITH CHICKEN, SHRIMP & PEAS

Ingredients: πŸ’ 3 tablespoons of olive oil πŸ’ 1 onion and 2 cloves of garlic πŸ’ 1 yellow bell pepper πŸ’ 200 g chicken breasts πŸ’  1/2 teaspoon of paprika powder (smoked or sweet) πŸ’ 250 ml tomato puree or passata πŸ’ 300 g of arborio rice (as for risotto) πŸ’ 800 ml poultry broth + pinch of saffron πŸ’ 1 glass of frozen peas πŸ’ 200 g of fresh or frozen shrimp (cleaned)

PREPARATION:

In a large frying pan heat 2 tablespoons of olive oil. Add the sliced ​​onion and garnish it. Add the garlic and the chopped paprika. Stir fry for about 3 minutes. Move the vegetables to the edge of the pan, place the remaining spoonful of olive oil in a free place, add the diced chicken and fry. Mix the ingredients in the pan and season with salt. Add the paprika powder, pour the veggie stock, mix and boil over high heat until the wine evaporates. Add tomato paste and pour the rice and stir fry for 2 minutes. Pour boiled broth, add frozen peas and stir. Boil over high heat, then boil without stirring for 8 minutes. Place on the top of the shrimp, reduce the heat, cover the pan and cook for 6 minutes. Leave the fire and keep under cover for another 2 minutes.

Fresh... fresh once again and very fresh for the third time! Really good and finally something not artificial! At @butchershopar! But you need to seriously sort out your lamb game as I simply couldn't eat my lamb shank... and this gravy? Too salty....

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