Tea poached pears : How to poach pears sous vide


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IMG_1473 This is a simple and delicate way to infuse flavours into fruit. Poached pears are an effortlessly chic (not to mention healthy!) dessert perfect for this time of year, especially when you’ve overindulged in other holiday treats!

Cooking it at a low and steady temperature (thanks to my Nomiku) allows the flavours to steep into the fruit and ensures the perfect texture in each bite!

Here are the simple steps for How to poach pears using your sous-vide!
IMG_1476Tea Poached Pears

Poaching is a very gentle way of cooking. Using Nomiku allows you to control the poaching temperature making sure you get the best results.  Poaching temperature should normally be around 72-85 C. Now remember when you are poaching fruit you should use fruit that is more on the firm side, so Bosc pears are my go-to in this case.

Makes 1 serving

1 pear, peeled
1 tblsp Orange pekoe
2 tsp brown sugar
1/2 cinnamon stick
2 cloves
1 star anise pod
Orange Peel abt 4 cm long

  1. In a food safe bag add all ingredients
  2. Carefully displace air from the bag
  3. Set your Nomiku bath to 84 C
  4. Sous-vide for 1.5 to 2 hrs depending on the ripeness and size of the pear
  5. Serve with vanilla bean ice cream or thick cream.


Quick and easy summer dinner – arugula and almond pesto


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Summertime calls for fresh, easy and quick dinners. Here is one that is super easy to make and super delicious! Baby Salma approved!

We’ve all been there…. It’s mid-week and you want to make the most of the little free-time you have with your kid(s) but also have a homemade dinner on your table? Here’s what we did.

For this dinner we used the arugula and parsley pesto as a marinade for our salmon. We placed a large salmon filet in a pyrex, smothered arugula & parsley pesto on top. Drizzled some coriander seed oil and popped in in the oven at 350 for 15 min OR sousvide using your Nomiku for 20 min at 52ºC. While the salmon was cooking, we boiled some baby potatoes, and some asparagus, made a quick dressing and dinner was done in under 30 minutes!

Arugula almond pesto
makes 1.5 cups

1/2 small bunch of arugula, coarsely chopped
1/2 small bunch of parsley, coarsely chopped
2 garlic cloves, roughly chopped
1/2 c freshly grated parmesan
1/2 c olive oil
1/4 c roasted almonds, crushed
lemon zest
salt & pepper

  1. In a food processor (or mortar and pestle)* add arugula, parsley and garlic cloves and Pulse twice, about 5 sec each time.
  2. Add remaining ingredients and process until you obtain a well-blended mixture.

*If using a mortar and pestle I would start with garlic and salt. Then adding the nuts. Finally arugula, parsley, parm and slowly incorporating the olive oil.


Hope you are enjoying your summer and Happy Eid!

Cookie dough 


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The other day I was baking cookies and my 14 month old daughter really wanted to taste the dough, being a dough eater myself (who isn’t?) I wanted her to try it, but for obvious reasons (raw eggs) I didn’t. Then I had a brilliant idea- I know you can use Nomiku to pasteurize eggs so why not use it to make ‘raw’ cookie dough?

There were two types of approaches I was considering:

1. Pasteurize eggs and use those eggs in the dough.

2. Make the dough and place it in a Nomiku bath and heat it to a temperature.

Since there are tons of recipes on how to pasteurize eggs, I decided to try the latter. Salmonella is instantly killed at 71°C so that was my starting point. After playing around with different time and temperature settings, a blind taste test, and eating far too much cookie dough….I think we got it!


Chocolate chip cookie dough

Makes 12 cookies (450 g cookie dough)


3/4 c brown sugar
1/2 c butter
1 tsp molasses
1 large egg
1/2 vanilla pod, seeds scraped
1 1/4 c flour
1/8 tsp salt
1/2 c dark chocolate chips, chopped

  1. With an electric mixer, beat eggs and sugar for 2 min.
  2. Add egg, vanilla and molasses. Cream mixture for 10 min (this incorporates a lot of air into the dough making it more fluffy).
  3. Add flour, salt, chocolate and mix until combined.
  4. Place in refrigerator for about 1 hr.
  5. Set your Nomiku bath for 72°C.
  6. Remove dough from fridge and divide into 12 balls.
  7. Place 1 or 2 cookie dough balls in a food safe zip-bag and press each ball of dough until it’s about 1 cm thick. Displace air, and place the bag in the Nomiku bath for 5 min
  8. Remove from bath, and place in fridge for about 5-10 min (or until it reaches room temp).
  9. The cookie dough is ready to be enjoyed! You can eat it by itself or add it to an ice-cream recipe. You can place it in the freezer for whenever the munchies strike.

Please note that this cookie dough recipe was specifically designed to be enjoyed as a “raw cookie” dough hence the lack of leavening ingredients. However, you can still bake it at 350F for about 12 min or until nice and golden- we tried them both ways and loved them! The 10 minute creaming results in a fluffier cookie (and nicer ‘raw’ cookie dough texture), so if this is not the texture you are going for I would only cream for 2-4 min.


Ramadan recipes


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Egyptian Iftar

Ramadan is here! And you know what that means… around my house it’s a time to reflect and to giving thanks, time for prayer and to slow down… also a time to enjoy a lot of Arabic food!

Links to our most popular recipes (click the title for the links) and recipes to two base sauces:


Messa’aa – Egyptian moussaka
Messa2a3a 27

Knefa bil eshta

Fattah – Fatteh

New Recipes – Traditional side sauces


1 garlic clove, minced
1/2 c tahina
3/4 c water*
lemon/lime juice of one lime
coriander seeds
dash of paprika

In a small bowl mix tahina and garlic clove. Slowly add water and whisk mixture thoroughly. When you start adding water the mixture will become really stiff, don’t worry this is normal, just keep whisking and adding water. Once you obtain the desired texture, add lemon juice, a dash of cumin, ground coriander seeds and paprika. Season with salt. Taste and adjust seasoning to your liking.

Amount of water depends on the texture you want. Some like runny tahina and others prefer it a bit thicker.

Yogurt & cucumber

2 medium garlic cloves, minced
1 L yogurt
2 Lebanese cucumbers, shredded
olive oil to taste (abt 1-2 tblsp)
fresh herbs (mint, parsley or dill)

In a bowl mix all the ingredients and dress with olive oil and fresh herbs.



Pregnancy meal plan


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After seeing a few pregnant mommas stressed about eating healthy during their pregnancies,  I thought I’d share what my meals looked like when I was pregnant.


My meals consisted of easy and colorful dishes. I didn’t really restrict myself. I ate what my body wanted to eat; if I craved ice cream or frozen yogurt I would go ahead and have one serving, but I wouldn’t go over board. I indulged in guilty cravings here and there (ahem pasta, fried chicken, pizza) but I didn’t use my pregnancy as an excuse to over eat. I focused on eating a variety of colors to make sure my baby got enough vitamins and nutrients.

I was blessed with a healthy full-term pregnancy & baby. During which I gained a total of 10 kg. In the first trimester, I was very sensitive to smells so I ate whatever my body told me- mostly soda crackers, ginger snaps, cream cheese, cottage cheese, bananas, grilled cheese sandwiches and Kraft dinner (guilty!). At the end of the first trimester I started feeling more like myself, this is what a typical day looked like.

Banana and blueberry milk smoothie daily! Toast with avocado and a small cup of oatmeal OR a blueberry waffle with butter and maple syrup (sometimes all of the above!)

Morning smoothies really helped increase my fruit intake they are delicious and a great way to start your day. And hey if the waffle has blueberries it counts as fruit, right?

Morning Snack:
Almonds/peanuts, dried fruit and cheese OR seasonal fruit with yogurt and granola (or a cookie why not!)

Multicolored salad with a hard boiled egg OR a hefty sandwich.

For the salad I tried to use any leftovers from the previous meals – got some leftover quinoa? Just toss it up with whatever veggies you have in the fridge like some kale, tomatoes and radicchio with a balsamic and grain mustard vinagrette. If I was in a rush I would make myself a sandwich on whole wheat toast. I always tried to incorporate protein and iron-rich foods.

Evening snack
Cucumber and tomato slices with zaatar and labneh or bread and cheese spread

Steamed sea bass {en papillot} with pasta and green salad

For dinner I always tried to have protein, a side of carbs and greens. I tried to incorporate fish and seafood at least once or twice a week. Normally I would have roasted chicken or rabbit with roasted veggies and a side of polenta or quinoa. When I wanted to indulge I’d have a hearty pasta dish (like the one pictured above).

Late snack:
something sweet like banana bread and almond milk!

During my pregnancy I baked a lot- mostly because I like sweet breads and also because I liked knowing what I was putting into my body. Towards the end of my pregnancy I started including dates in my banana bread, especially after Haloosh and my amazing doula mentioned how beneficial they are for birth (my doula even sent me some interesting articles about it).

I also drank tons of water and tried not to eat right before going to bed espcially in the last trimester to avoid heartburn, something I never experienced until I was preggo (what a joy… said no one ever!). A useful tip for those who suffer from heartburn drink chilled almond milk. I used to take a small glass of almond milk to bed and take sips whenever I felt the burn. It really helped!

The most important thing is to enjoy your pregnancy and relax! Don’t stress about weight gain and how much you are eating- think about nourishing your baby and your body. Enjoy this amazing time when its actually good to eat more!

What did/do your meals looked like when you were pregnant?

Mother’s Day – Apricot & Fennel Scones


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It really hits you, the first time you celebrate Mother’s day… like the first time you hold your baby… You are a mother, you gave birth (or adopted) this little child and you have been blessed with the most wonderful, important, challenging, at times frustrating/messy and empowering responsibility of all, mothering this baby. So congratulations Mama, whether it’s your first or 32nd time celebrating!


Last year was my first year celebrating Mother’s day as a mother. It was such a special, commemorative day. The warm weather had just started to peak through Montreal, green grass was starting to spread and the trees beginning to bloom, so we decided to take a stroll and had a lovely lunch at Patrice Patissier {quite obsessed about it since last year, as seen in this post}


That day, I received a lovely gift from my baby (read: awesome husband), a signed copy of Les Desserts de Patrice. Don’t know how he got that without me noticing! He is very skillful :)

If you have a sweet tooth, I highly recommend this book. It’s filled with scrumptious recipes and helpful tips (trucs de Patrice/recettes de base). Here is one of my favorite recipes… Perfect for Mother’s Day Brunch


Scones aux Abricots, au Fenouil et au Citron
From Les Desserts de Patrice © Les Editions de l’Homme

Portions: 12

220 g (1 1/2 c) flour50 g (1/4 c) sugar
8 g (2 tsp) baking powder
pinch of salt
zest of 1 lemon
1.75 g (1 tsp) fennel seeds
125 g (1/2 c) cold butter, cut into cubes
12 dried apricots, minced
180 g (3/4 c)  cream, 35 % cold
cream for brushing
sugar for dusting


1. Preheat oven to 350 F (180 C)
2. In a bowl, sift flour, sugar, salt and baking powder. Add lemon zest  and fennel seeds.
3. With your hands, blend the butter in the dry ingredients. Do not over-mix, it is important to retain small pea-sized pieces of butter.
4. Add the apricots and the cream. Mix only until just combined. NOTE: don’t over-work the dough.
5. In a floured surface*, with the help of a rolling pin, roll dough until its about 2cm (3/4 inch) thick
*I like to do this between two sheets of parchment paper
6. With your knife, cut the scones and place them on a baking sheet covered in parchment paper or a silicone mat. Place the baking sheet with the scones in the fridge for about 30 min.
7. Remove from the fridge. With a brush, brush the top of the scones with cream and sprinkle sugar atop.
8. Place in the oven and bake for 15 min or until they are nice and golden.


How will you celebrate Mother’s Day?

Kid and Baby-friendly mousse de foie de volaille


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 A few years back I posted a recipe of mousse de foie de volaille, little did I know that 4 years later I’d be creating a baby-friendly version for my little one!

We really enjoy eating liver at home and I’d been looking for clever ways to introduce liver, which is a great source of iron and protein, into my baby’s diet. I had two main objectives: 

  1. I wanted to reduce livers characteristic pungency (so as not to deter my baby from eating it) 
  2. Achieve a silky smooth texture. 

I knew Nomiku had my back regarding the texture. The low-temp Nomiku bath helps cook the liver through and minimizes moisture loss. The precise temperature control also helps prevent over-cooking the liver (i.e. It prevents that dreaded dry and crumbly texture). To reduce its pungency we pre-soaked the liver in milk for a few hours before cooking and added coriander seeds for a fresh, citrus note.

This mousse de foie is incredibly versatile. You can spread it over toast (and sprinkle some Maldon salt, black pepper, fresh thyme leaves and cornichons for the adults) or add spoonfuls of it over cooked grains like quinoa, rice or even pasta, add a few veggies (like roasted bell peppers and caramelized onions) and its a meal! My little one devoured it without a flinch! 



Makes 500ml

350 g chicken liver

1 tbsp butter

2 sprigs thyme

1 shallot minced

1/8 tsp crushed coriander seeds

3/4 c milk + 1c for pre-soaking

1 bay leaf

1 allspice

2 tsp sherry vinegar


  1. Prep- Clean liver (discard connecting tissue), rinse under cold running water. In a bowl, place cleaned liver and 1 c of milk. Cover with plastic wrap and place in the refrigerator and let soak for about 2 hrs.
  2. After soaking for at least 2 hrs, strain and rinse liver. Discard milk.
  3. In a food safe zip bag, add liver, butter, thyme, shallot, crushed coriander seeds and 1/4 c milk. Place in a 65C Nomiku bath for 65 minutes.
  4. After 65 min have elapsed, raise temperature to 72C an cook for an additional 5 min.
  5. Meanwhile, in a small pot simmer 1/2 c milk, bay leaf, and allspice for 5-10min. After it has simmered discard bay leaf and allspice.
  6. Once bath is done, remove the bag from the bath. Strain its contents and remove thyme leaves.
  7.  Add liver and vinegar to the pot with milk. With an immersion blender, blend until smooth.
  8. Pour into a container (I used a 500ml mason jar but ramekins work well) and chill in the refrigerator for at least 2 hrs.

In the meantime, you can prepare a simple jelly for the top (optional). For this
kid-friendly recipe I used 1/4 c warm water, 1/2 tsp unflavoured gelatine, 1/4 c apple juice and 1 tsp vinegar. Once the jelly is cooled to room temp you can pour it over the chilled mousse de foie, return to fridge and let the jelly set.

For my baby’s pasta dish I added 1 tbsp of mousse de foie to 1/2 c of cooked pasta, added some cooked peas, and fresh cheese. If your kid tolerates citrus you can sprinkle some lemon zest to add some freshness to the dish.   My baby loved it and she has been eating liver ever since! 


How did you incorporate liver into your baby’s meals?

Easter Fun – Simple Easter DIY & Kiddo activities


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Easter is around the corner (can you believe it!) and as a first time mama, I find myself looking for fun ways to introduce Easter to my little one. Here are a few snippets of inspiration.

1. Classic Sugar Cookies with ALL natural colored icing… not only are they delicious they are so much fun to decorate! 

I found this delicious recipe on Instagram from talented Nicole from @pepperandpalate. They are quickly becoming a family favorite!! I like to scrape the seeds of half a vanilla bean and use it instead of vanilla extract for a stronger vanilla taste.

For an ALL Natural (read: kid friendly) colored icing I used the following.

 All Natural Colored Icing

1 c icing sugar
1-2 tbsp milk

1. In a small bowl mix sugar and milk until well combined.
2. For the COLOR divide icing into different containers and add the following ingredients:

  • Purple- frozen blueberries
  • Pink- hibiscus tea
  • Yellow- turmeric powder

You can vary the amount depending on how intense you want the color, from soft pastels to deep hues.

2. Little details around the house, like some fresh flowers or some Easter chocolates, can really brighten up your place (especially if you are still surrounded by snow outside!)


3. Simple activities, like coloring Easter printouts can be fun for kids (and adults!) 

There are tons of adorable Easter coloring pages available online, they range from the typical bunny and eggs to more religious. Print the ones you like, get some crayons and let the little ones (and not so little ones) go to town!

How are you celebrating this Easter?

Easy peasy- baby friendly & grown-up sous-vide peas


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Here is a super easy sous-vide recipe, perfect if you are looking to add more greens to your (or your kids) plate.

Sous-vide French peas

Grown-up version
Makes 2 servings

2 c frozen peas
1/2 c napa cabbage, shredded
1 slice of bacon, cut into thin strips
1/2 tblsp butter

  1. In a 500 mL mason jar add 4 oz of peas
  2. Layer 2 oz of shredded Napa cabbage on top of the peas
  3. Keep alternating 4 oz of peas, and 2 oz of cabbage until you reach the top
  4. Add butter, bacon, and salt
  5. Fill up with water until the 4 oz mark.
  6. Seal and place in a 90 C Nomiku water bath for 20 min.

Baby friendly
For the baby friendly version skip the butter, bacon and salt. You can add some slices of leek.

Coffee cake


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Spring is almost here and what better way to celebrate than with a tea party… Perhaps one with this coffee cake

1 1/2 c flour
2 1/2 tsp baking powder
1/2 tsp salt
1 egg
1/2 c sugar
3/4 c milk
1/4 c canola oil
1 vanilla bean, seeds scraped
1 tsp coffee
zest of one orange
1/4 c muscovado sugar
1/2 c butter, melted
3/4 c almonds
6 tbsp flour
1/2 tsp salt
1. In a medium bowl combine flour, baking powder, coffee and salt.
2. In a large bowl add egg, sugar, milk, oil, orange zest and vanilla. Mix until well combined.
3. Fold dry ingredients into wet mixture.
4. Spread batter on a 9×9″ baking dish and set aside.
5. In a small bowl mix crumble ingredients.
6. Spread crumble over batter
7. Bake for 20-25 min. Or until inserted toothpick comes out clean.
Let the cake rest more than 5 minutes before unmolding. Enjoy!