Banana Choc Chip Muffins

Makes 12


2 cups of plain flour

1 tablespoon baking powder

1/2 cup caster sugar

2 eggs

75 grams butter

3/4 cup of milk

2 teaspoons of vanilla essence

2 mashed bananas

1/2 cup chocolate chips

 Method :

Preheat the oven to 180 degrees Celsius.

Sift the flour and baking powder into a large bowl.

Melt the butter in the microwave (approximately 30-45 seconds)

Add the caster sugar, eggs, butter, milk and vanilla.

Mix until combined.

Fold through the mashed bananas and chocolate chips.

Place 12 muffin cases into a muffin tin and spoon the mixture into the cases.

Cook for 20-25 minutes.

Cool and eat

Butheina Al-Nounou

Vegetable soup


  • 2 lbs. ground beef
  • 1 large onion, chopped
  • 2 cups peeled and diced potatoes
  • 2 cups sliced carrots
  • 2 1/2 cups shredded cabbage
  • 2 (28-oz) cans diced tomatoes
  • 3/4 cup barley, uncooked
  • 10 cups water
  • 2 to 2 1/2 Tablespoons salt
  • 1/4 cup brown sugar
  • 1/2 teaspoon basil
  • 1/2 teaspoon thyme
  • 2 bay leaves


Brown ground beef and onion in skillet; drain.

Transfer to large soup pot; add all remaining ingredients and bring to a boil.

Reduce heat. Cover and simmer for two to four hours

Remove bay leaves before serving.

Butheina Al-Nounou


Thumbprint Cookies


1/2 c. butter softened
1/2 c. shortening
1/4 c. brown sugar
1/4 c. sugar
2 egg yolks
2 c. sifted flour
1/2 tsp. salt
2 tsp. vanilla extract
2 egg whites lightly beaten
Crushed nuts – I use walnuts


Preheat oven to 375º F.  Cream together butter, shortening, sugar, egg yolk and vanilla. Sift flour and salt; mix well. Roll into 1″ balls. Dip in slightly beaten egg white. Roll in finely chopped nuts or coconut. Place about 1″ apart on ungreased baking sheet. Bake 5 minutes. Remove from oven, quickly press thumb (or thimble) gently on top of each cookie. Return to oven and bake 8 minutes longer; cool.
Fill imprint with jam. Makes approx. 4 doz. Cookies

Butheina Alnounou


Roast Red Pepper Hummus


  • 1 can of 12oz chickpeas—rinsed
  • 2 medium size  red bell peppers
  • 1 tablespoon fresh minced garlic
  • 1/2cup tahini (sesame seed paste)
  • 1/2 cup fresh lemon juice
  • 1 tablespoon paprika
  • 1 teaspoons ground cumin
  • 1 teaspoon salt
  • 1/2 teaspoon cayenne pepper-optional
  • 3 tablespoon virgin olive oil
  • 1/4 cup fresh minced parsley


  • preheated 450 F. oven, place peppers on backing sheet and roast them, turning the peppers every 10 minutes; roast them for approximately 30 minutes or until the skins have blackened. Place the roast peppers directly from the oven into a bowl or container and seal with lid or plastic warp. Allow the peppers to rest for 10 minutes, this will loosen their skins. Remove the peppers from the container and remove the blackened skins and seeds.
  • Combine the roast peppers, chickpeas and garlic in a food processor and puree until smooth. Add the tahini, lemon, paprika, cumin, salt and cayenne pepper; puree another minute until the mixture is very smooth (optional—you may add a table spoon time of water if you prefer it to be a bit smoother)
  • To serve: place the puree of hummus in a deep large plate and make an indentation in the center of the plate with the back of spoon. Pour the olive oil in the indentation then sprinkle with the Presley. Serve with Pita bread. (Optional –cut pita bread into triangles and place on baking sheet for 5 minutes at 350 F, remove and enjoy as a great dip.

   Butheina Alnounou


Potato and lamb stew


  • 4 medium size potatoes peeled and cut in bite size cubes
  • 1 lb of cubed  lamb stew meat
  • 1 cup of sliced carrots
  • 4 gloves of chopped garlic
  • 1 cup of diced white onion
  • 2 tbsp of cooking oil
  • 1 cup of fresh coriander
  • 1 cup of  spring onions chopped
  • 2  tsp salt (as desired)
  • 1 tsp ground allspice
  • 1tsp black pepper
  • 1 tsp red chili flakes
  • 1 tsp ground cumin
  • 6 cups water


  • In a large pot sauté onion and garlic for 1 minute on medium heat. Add lamb meat and cook until done (5 minutes) on medium to high heat.
  • Add the potatoes and carrots and mix thoroughly, then a, add   ½  of the coriander,  and ½ of the spring onions, salt, allspice, black pepper, red chili flakes, cumin and the water.
  • cook  on medium heat while stirring every 5 minutes until potatoes and carrots are fork tender ( about 20-30 minutes)
  • Turn heat off and sprinkle the top with the remaining coriander and spring onions. Cover and set aside for 10 minutes before serving as is or with your favorite rice.

   Butheina Alnounou