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Microwave Popcorn

1 brown paper bag
1 handful of popping corn
1 Microwave

* Spray Oil
* Salt or Sugar

Place a handful of popping corn kernels into the brown paper bag. I don’t actually measure properly, but I’m guessing it’s around 3 tablespoons.

Adding too much corn will overfill the bag once it’s popped and corn will start to ooze out all over the place.

Fold the top of the bag over around 1cm and press the crease down firmly – I use a fingernail. Then fold the bag over another 1 cm and press the crease firmly.

Place the bag in the microwave. I like to shake it so that the corn is sort of flat and in a single layer.

Set the microwave to 2 minutes and 20 seconds and start. The length of time will depend on your microwave and the amount of corn you have to pop. Just listen to the popping.

It will pop in a big flurry and then start to slow down. When it slows down to about 2 seconds between the last few pops, it’s ready.

Sprinkle on some salt or sugar.

Popped corn is also a fantastic lunch box treat or perfect after school snack in between activities.

Store in, a zip-lock bag once it’s cool.


Butheina Al-Nounou

Fruit & Coconut Drizzle Cake



2 eggs

125 g butter, softened

1 cup sugar

2 cups self-raising flour

2/3 cup milk

3 tablespoons of desiccated coconut

2-3 large fruit


1-2 large fruit

1 cup of icing sugar

1-2 tablespoons of desiccated coconut


Preheat the oven to 180 degrees

In an electric mixer:

1. Cream butter and sugar.

2. Beat in the eggs (low speed)

3. Add 1 cup of flour and half of the milk. Beat until all combined. Add the second cup of flour and the rest of the milk.

4. Beat on high speed for a couple of minutes until it’s well combined.

5. Cut the fruit in half and strain them through a small sieve into a cup or bowl. Discard the seeds.

5. Stir through the coconut and the fruit juice with a spoon.

6. Grease a cake (or loaf) pan, and line the base with greaseproof paper.

7. Pour mixture into tin and bake 30-40 minutes.

It’s a golden cake so it may look cooked, even if it’s not quite ready. Poke a skewer into the centre. If it comes out cleanly, the cake is cooked.

Let it sit for a minute or 2 in the pan and then place it on a plate.

8. Poke holes over the top of the cake with a skewer, fork or as I did, with a chop stick. This is where the drizzle magic will happen.

9. In a sturdy measuring cup (I use a Pyrex cup with a pouring spout) strain out the juice from the 1-2 fruit. Discard the seeds.

9. Add the 1 cup of icing sugar into the fruit juice and stir it through until all lumps are dissolved and it’s runny enough to pour, it will just run too quickly over the sides of the cake and won’t run nicely into the holes. Add a little more icing sugar to thicken it up slightly.

10. Drizzle the cake (slowly) with the fruit icing sugar mixture. The icing sugar will fill up the holes made with the skewer.

11. Sprinkle over the remaining desiccated coconut.

Serve and enjoy!

NB: It tastes great with whipped cream or vanilla ice-cream

Butheina Al-Nounou

Cheesy Potato and chopped meat

chopped meat
Brown Onion
Thickened cream
Grated cheese

Chop up meat and onion finely and brown in a pan on a low heat
Peel and slice potato thinly
In the bottom of the dish add a layer of the thinly sliced potato
Add a sprinkling of the meat and onion mixture
Drizzle some thickened cream
Add another layer of potato
Add a sprinkling of meat and onion mixture
Drizzle some thickened cream
Repeat until the dish if full to the top

Cover the dish and cook in the microwave for approximately 10 minutes (or until cooked).

Add a layer of grated tasty cheese

Bake in the oven or under the grill until the cheese is melted and delicious

Serve as a side dish…

Butheina Al-Nounou

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