https://mydailygrub.com/recipes/gooey-brownies-with-salted-caramel/

My Daily Grub, Blackpool (2026)

02/02/2025

Bringing a taste of tradition to my kitchen with these crispy Belgian waffles! 🍽️✨ Made from my grandfather’s authentic recipe, they’re perfect for breakfast or a sweet treat. Who’s ready to indulge? ”
Ingredients:
• 250 g all-purpose flour
• 50 g sugar
• 1 packet baking powder (10 g)
• A pinch of salt
• 2 eggs
• 50 g melted butter
• 300 ml milk
• 1 teaspoon vanilla extract (optional)
• Oil or butter for the waffle iron

Instructions:
1. Mix Dry Ingredients: In a large bowl, combine the flour, sugar, baking powder, and salt.
2. Whisk Wet Ingredients: In another bowl, beat the eggs, then add the melted butter and milk. If using, stir in the vanilla extract.
3. Combine Mixtures: Pour the wet mixture into the dry ingredients and gently stir until just combined. Be careful not to over-mix and get a liquid texture you want a dense texture - swipe left to see what I mean!
4. Preheat Waffle Iron: Preheat your waffle iron and grease it with oil or butter.
5. Cook Waffles: Pour a round dollop of batter using a ladle into the waffle iron and close the waffle maker lid to cook until the waffles are golden brown and crispy.
6. Serve: Serve warm with your favorite toppings such as fresh fruit, whipped cream, or Maple 🍁 syrup.

17/01/2025

🍔 Flying Dutchman Carb-Free Burger 🍔

burger with a juicy beef patty, caramelized onions, and zesty sauce.
Ingredients:
- 80g ground beef
- 1 tsp salt
- 1 tsp pepper
- 1 tsp garlic powder
- 1 tsp sugar
- 4 slices American cheese
- 1 large yellow onion
- 2 tbsp sunflower/nut oil

**Burger Sauce:**
- 1/3 cup mayo
- 3 tbsp ketchup
- 3 tbsp chopped gherkins
- 1 tbsp yellow mustard
- 1 tbsp apple cider vinegar
- 1 tbsp Worcestershire sauce
- 1 tsp sugar
- Fresh herbs

Instructions:
1. Mix sauce ingredients and set aside.
2. Combine beef with spices; slice onion thickly.
3. Fry onion in oil until caramelized, add cheese, and set aside.
4. Cook beef patties, melt cheese on top.
5. Assemble: onion, patty with sauce, and top with another onion. Wrap in parchment and enjoy!

📸✨

🍽️

06/12/2024

Pearl Couscous in Chicken Broth 🍲✨
Dive into the rich flavors of pearl couscous, also known as maftoul or berkoukes, a dish rooted in North African culinary traditions. This delightful recipe combines the aromatic essence of cumin and coriander with tender chicken, chickpeas, and fresh coriander for a warming, hearty meal. Serves**: 4-5

**Ingredients**:
- 1 whole chicken (or 800g skinless chicken thighs)
- Olive oil
- 3 tablespoons ground cumin
- 3 tablespoons ground coriander
- 2 onions, chopped
- 300g pearl couscous / maftoul (readily available in supermarkets or online)
- 1.5l chicken or vegetable stock (I used Marigold Bouillon)
- 1 tablespoon caraway seeds
- 1 × 400g tin of chickpeas, drained
- A bunch of fresh coriander, chopped
- Sea salt and black pepper

**Method**:
1. **Prepare the Chicken**: Rub the chicken with olive oil and 2 tablespoons of ground coriander and cumin until evenly coated. Place it in a pot with the chopped onions and season generously with salt and pepper.

2. **Cook**: Pour the stock over the chicken, bring it to a boil, then reduce to a medium-low heat. Simmer for 45-60 minutes until the chicken is tender and falling off the bone. Once cooked, remove the chicken from the broth and set aside to cool.

3. **Add the Pearl Couscous**: To the simmering broth, add maftoul and chickpeas along with 1 tablespoon of salt. Bring to a boil over high heat, then reduce the heat and cook for 20 minutes. Drain, reserving the stock.

4. **Shred the Chicken**: Carefully remove the bones from the cooled chicken and shred the meat. Set aside a portion for serving.

5. **Serve**: Stir some of the shredded chicken back into the couscous mixture. Spoon it onto a plate or bowl, topping with the remaining shredded chicken and fresh coriander leaves. Drizzle with olive oil before serving.

**Tip**: Adjust the spices based on the size of your chicken. Feel free to toss in any veggies you have on hand, such as courgettes or carrots, for added nutrition!

12/11/2024

Walnuts & Grilled pepper dip called Muhammara from my flavours from the Middle Eastern series

This delicious Muhammara dip, made with roasted red peppers, walnuts, and a hint of spice, is perfect for enjoying with flatbread. Rich in omega-3 fatty acids from the walnuts, this dip is both nutritious and flavorful.

# # # # Ingredients:
- 3 red bell peppers
- 70g walnut halves
- 1 tablespoon pomegranate molasses
- ½ teaspoon hot chili flakes
- 1 teaspoon ground cumin
- 1 teaspoon tomato paste
- 1 small garlic clove, crushed
- A handful of breadcrumbs
- ¾ teaspoon fine sea salt
- Olive oil, for drizzling
- A handful of fresh coriander leaves, for garnish

# # # # Method:

**Step 1:** Preheat your oven to 220°C (200°C for fan ovens) or gas mark 8. Place the red peppers on a baking tray and roast for 25-30 minutes, turning them halfway through, until they are tender and beginning to blister. If they aren’t blistering, you can grill them for a few minutes. Once roasted, allow them to cool slightly, then peel off the skins, discard the seeds, and finely chop the flesh. In a separate pan, toast the walnut halves for about 5 minutes, or until they are lightly browned.

**Step 2:** In a spice grinder, coarsely grind all but four of the toasted walnut halves, leaving some texture. In a mixing bowl, combine the ground walnuts with the chopped roasted peppers. Add the pomegranate molasses, chili flakes, ground cumin, tomato paste, crushed garlic, breadcrumbs, and sea salt. Mix well to combine and adjust the seasoning to taste.

**Step 3:** To serve, transfer the Muhammara to a small plate or bowl. Drizzle with olive oil and place the reserved walnut halves in the center. Garnish with fresh coriander leaves around the edge for a vibrant presentation. Enjoy with warm flatbread for a delightful appetizer or snack!

—

# # # Trending Hashtags for Instagram:

06/10/2024

Having just returned from a rejuvenating health retreat week in Bodrum organized by .fit, I felt inspired to whip up a delicious and nutritious Recovery Masala Scrambled Eggs. This dish is the perfect way to gradually reintroduce new ingredients into my diet after the detox. Packed with vibrant spices and fresh flavors, it’s not only satisfying for the palate but also supports my overall well-being. Enjoy this delightful recipe that’s both comforting and wholesome!
**Ingredients:**
- 4 medium free-range eggs
- 1 potato, chopped and parboiled for 4 minutes
- 1 diced bell pepper
- 1 onion, finely chopped
- 3 garlic cloves, finely chopped
- 1-inch piece of ginger, finely chopped
- 1 chili, finely chopped
- About 10g fresh coriander, leaves and stems chopped

**Dry Spice Mix:**
- 1 tsp ground cumin (toasted and ground grains if available)
- 1 tsp ground turmeric
- 1 tsp curry powder
- 1 tsp ground coriander (toasted and ground grains if available)
- 1 tsp Kashmiri chili powder
- Splash of Greek or coconut yogurt (optional)
- 1 tsp masala powder
- Salt to taste

**Method:**
1. In a mixing bowl, beat the eggs together with the masala powder and season with salt and pepper.
2. Heat coconut oil in a frying pan over medium heat.
3. Add the onion, garlic, ginger, and chili. Cook for 3-4 minutes until softened but not browned.
4. Stir in the dry spice mix and cook for an additional 3-4 minutes. Add the bell pepper and parboiled potato, cooking for a few more minutes.
5. Pour in the beaten eggs and add the fresh coriander (reserving a few leaves for garnish). Reduce the heat to low and cook, stirring continuously, until the eggs are scrambled to your desired consistency.
6. If using yogurt, stir it in at the end of cooking. Finally, mix in the chopped coriander and serve with a sprinkle of coriander leaves on top.

28/07/2024

Aubergine Parmegiana with Harissa
Having just returned from Sardinia to England very much feeling blue with holiday blues I have decided to bring a taste of my holidays home to brighten my day - what better coping mechanism than yummy food that brings those beautiful Mediterranean flavours and smell to my home.

As always I’ve added a Slight twist - —->
Harissa isn’t traditionally used in parmigiana, but it’s a great addition for spice fans. Harissa is a spicy and aromatic chili paste that is widely used in North African and Middle Eastern cuisine. It is typically made from a blend of hot chili peppers, garlic, olive oil, and spices such as cumin, coriander, caraway and paprika. Tomatoes and rose petals are sometimes included to enhance its flavor and complexity. Harissa is used as a condiment and as a key ingredient in recipes to add heat and depth to dishes. You should be able to find harissa at supermarkets, health food stores, as well as Middle Eastern or North African markets.
Aubergine
6 aubergines
60 ml olive oil
Salt and pepper
1/2 tsp dried oregano
Sauce
1 onion
3 garlic cloves
2 tbsp olive oil
1 tbsp harissa
1/2 tsp of each dried oregano and basil
1 bay leaf
400 g peeled tomatoes
600 g tomato passata
1 tbsp of each maple syrup and soy sauce
2 tbsp nutritional yeast
Assemble
100 g Parmesan
200 g mozzarella cheese
Fresh basil. Instructions ⤵️
Cut the sides of the aubergines, then cut them lengthwise, with 1-2cm thickness.
Place them on a baking tray, on a single layer (you might need 2 trays) and brush them with olive oil, season with salt, pepper and oregano.
Bake for 40minutes at 180°C, and turn then halfway through.
Chop the onion, pepper and mince the garlic cloves.
In a wide pan, add the olive oil and onions with a pinch of salt and sauté on low-medium heat for 6-8 minutes, stirring occasionally.
Add the minced garlic and peppers and sauté for a couple of minutes, before adding the harissa paste and herbs.
Give it a good stir, then add the peeled tomatoes, tomato passata, and season with salt and pepper.
Add the maple syrup and soy sauce, stir to combine. Lower the heat, cover and cook for 15-20 minutes, stirring occasionally.

04/05/2024

Harissa, goat curd & preserved lemons marinated lamb Méchoui. The most tender; melt-in-the-mouth slow roasted lamb you have ever had 🤤 Recipe to follow

serves 4-6
● 1 tsp sea salt ● 1 tbsp ground cumin  ● 100g rose harissa
● 100g goat curd or replace Greek yogurt
● 2/3 preserved lemons deseeded and chopped  ● 100ml extra-virgin olive oil  ● 2.5kg shoulder of lamb  
STEP 1 In a blender blitz together the salt, cumin, goat curd preserved lemons and harissa, then add the oil. Place the lamb in a roasting tin. Lightly score the lamb skin and rub it all over with the harissa mixture. Leave for an hour, allowing the harissa and preserved lemon flavours to infuse, if you have time.
STEP 2 Preheat the oven to 180°C/160°C fan/gas mark 4. Roast the lamb for 20 mins, then reduce the temperature to 150°C/130°C fan/gas mark 2. Cover loosely with foil. Return to the oven for a further 2 hours.
STEP 3 Baste the lamb, add 300ml water and return to the oven for 2 hours, again loosely covered with foil.
STEP 4 Remove the lamb from the oven and set aside. Spoon out most of the fat from the tin, leaving the roasting juices. To the juices, add the chickpeas, peppers, lemon and parsley, then season with salt and pepper. Toss together and bring to the boil on the hob.
STEP 5 Place the lamb on a platter with toasted vegetables and or potatoes. The lamb will be tender enough to fall from the bone with a spoon, but can be carved if you prefer

😋

21/04/2024

Merguez. The name sounds as exotic as its flavor. Originally from North Africa, merguez is a sausage—usually made with lamb or beef with cumin, coriander and garlic flavours mixed in.

Because merguez is the ultimate flavoursome sausage from North Africa, I thought it would be a lovely addition to a tagine. The tajine is the name of the dish that derived from the clay pot that it is cooked in. Originally a Berber dish, most tajines include traditional ingredients such as apricots, raisins, olives and preserved lemons. I’ve added some Greek flavours to this one using the buttery Gigantes Beans and a pinch of smoked paprika. The result was outstanding!

This is a Straight-to-table midweek meal
That will most certainly cause a stir in just one pot and boasts layers of flavour and result in very little washing-up

Ingredients
• 1 can of Gigantes Greek Beans
• 6 x Merguez sausages (or equivalent)
• 6 x whole cherry tomatoes (or quartered medium sized tomatoes)
• 4 large potatoes cut into quarters
• 1 TBSP of concentrated tomato paste
• 1 TBS Ras El Hanout or : ¼ tsp. cinnamon, 1 tsp. ground coriander, 1 tsp. Spanish paprika, 2 tsp. ground cumin, 1 tsp. turmeric.
• 1 TSP smoked paprika
• 1 finely chopped onion
• 3 Garlics Cloves chopped
• 2 Tbs. olive oil
• Salt to taste
• Harissa for some heat added at the end (optional)
• Chopped coriander added at the end

😋

03/04/2024

Broccoli Bake 🥦 With its creamy sauce and buttery crumb topping, this dish is great comfort food and a great side dish that combines your daily greens 🥬 and calcium 🧀 !
If you’re looking for a mild way to dress up broccoli and not waste a single bit of it if you’re using fresh broccoli , this is the recipe. —

Ingredients
10-12 ) frozen broccoli florets or one fresh broccoli cut into florets and chopped stem (I don’t throw anything !)
1/2 cup butter
1/4 cup all-purpose flour
3/4 teaspoon salt
1/8 teaspoon pepper
2 cups 2% milk
6 ounces cream cheese, cubed
1 cup shredded cheddar cheese
2 cups soft bread crumbs

Directions:
Preheat oven to 180. Paraboil the broccoli in in. water until almost tender for about 5 minutes and drain. Transfer to a greased 13×9-in. baking dish.
In a large saucepan, melt 1/4 cup butter; whisk in flour, salt and pepper until smooth. Gradually whisk in milk. Bring to a boil; cook and stir until thickened, 1-2 minutes. Reduce heat; stir in cream cheese until blended. Add to the vegetables; stir gently to coat. Sprinkle with cheddar cheese.
Melt remaining butter; toss with bread crumbs. Sprinkle over casserole. Bake, uncovered, until topping is golden brown, 25-30 minutes.

30/03/2024

In this recipes I decided to revisit the traditional S’Firiya Croquettes (see previous post) and make these with Goat Cheese, Spinach and potato and Serve with an aromatic meatball tajine to soak up the flavours
Ingredients:
The Croquettes: (scroll 👉🏽 for method)
400 g potatoes
400 g of fresh (or frozen) spinach
150 g of goat cheese (or cheddar/gruyere)
1 shallots parsley
4 tbsp of olive oil coconut oil for frying
For the Coating 8 tbsp of Flour
2legg whites
8 tbsp of breadcrumbs
For the Tajine sauce
400g Seasoned Beef or lamb mince - enough to make 12 meatballs
1 large onion
A handful of parsley
A 400g jar of chickpeas (can be replaced by Green olives or Mushrooms)
500mls stock
glass of white wine
1 tsp cornflour
2/3 bay leaves
Butter
Salt & Pepper
1Cinnamon Stick or 1 Tsp Ground Cinnamon Juice of 1 Lemon and a few slices of Lemon to decorate The Revisited S’Firiya croquettes - scroll 👉🏽 for method The Meatball Tadjine
1. In a heavy bottomed pan melt the butter and brown the meatballs on medium to high heat and on all sides without cooking thoroughly then remove on a plate. Lower the heat and gently sweat the onions for about five minutes and add the cinnamon, throw the meatballs back in and let it release the flavour for another five minutes.
2. Pour in the glass of white wine and bay leaves and let it reduce. Add the stock and let it simmer for half an hour.
Just before serving mix the cornflour with the lemon juice and a ladle of the tajine broth and pour it back into the sauce.
4. Serve sprinkled with parsley with the croquettes on the side and slices of lemon.

😋

29/03/2024

S’Firiya” are meatball croquettes and it is traditionally a poor man’s dish originating from the capital city of the Casbah Algiers. It uses all the bread left overs soaked in milk or water with an egg, parsley and baking soda with a hint of gooey soft cheese to coat garlicky aromatic meatballs which are then deep fried and served accompanied with a the broth used to cook the meatballs in thickened with some cornflour and lemon juice. It is mouth-wateringly Devine and a popular one at ours!!!

14/01/2024

This is one of the oldest pancake recipes, but have you ever tried it? I am of course talking about crepes Suzette
You certainly know that Crêpes Suzette are orange and Grand Marnier crepes, but do you know the origins of this delight? In reality, several hypotheses coexist, but here is the most widespread.
It is assumed that Auguste Escoffier (again and again, the father of all our recipes), in 1896, would have invented this recipe for the future King Edward VII. The pastry chef wanted to name this recipe after the future king: Edouard pancakes! But the prince refused But the prince refused and instead suggested that they be given the name of the lady who accompanied him that day: a certain Suzette (real name Suzanne Reichenberg).
And there you have it, the crepe Suzette was born! Make the pancakes (see full recipe on profile) and then bring the orange juice to boil and add the maple syrup and butter. Simmer until a little thicker and glaze the crepes - this is a breakfast version but you can add Grand Marnier Rum if desired for a dessert version 😋 Crêpes
* 250 g de farine tamisée
* 4 oeufs
* 450 ml de lait légèrement tiède
* 1 c. à soupe d’ extrait de vanille ou 1 sachet de sucre vanillé
* 2 c. à soupe de sucre
* 1 pincée de sel
* 50 g de beurre fondu ou une cuillère d’huile à la fin

Glaze
Three oranges squeezed into orange juice 🍊
A cup of maple syrup (or more if you’d like it sweeter)
50g butter

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