Blog

This Nutella Tiramisu Bomb is a rich, creamy and indulgent twist on classic tiramisu. Instead of ladyfingers, buttery biscuits are soaked in coffee and layered with mascarpone cream, vanilla pudding and a thick layer of melted Nutella.

Every layer is soft, creamy and full of flavor – making this dessert a true tiramisu explosion for Nutella lovers.

It’s incredibly easy to make and perfect for when you want a dessert that looks impressive but requires no baking.

Ingredients

For the base

• Butter cookies (about 2–3 packs)
• Coffee mixed with milk (for soaking)

Mascarpone cream

• 220 g mascarpone
• 1 cup whipping cream
• 1 egg yolk
• 2 tbsp thick blossom honey
• 1 splash vanilla extract

Vanilla layer

• 1 packet vanilla pudding powder
• Milk (according to package instructions)

Nutella topping

• Nutella (warmed slightly so it becomes pourable)
• Crushed butter cookies for topping

Instructions

1. Prepare the base

Dip the butter cookies briefly in the coffee-milk mixture and place them in a glass baking dish to create the first layer.

2. Make the mascarpone cream

In a bowl mix mascarpone, whipping cream, egg yolk, honey and vanilla extract until smooth and creamy.

Spread the mascarpone cream over the cookie layer.

3. Add the second layer

Dip more butter cookies into the coffee and place them over the mascarpone layer.

Spread another layer of mascarpone cream on top.

4. Add the pudding layer

Prepare the vanilla pudding according to the package instructions and spread it over the cream layer.

Cover again with another layer of coffee-soaked butter cookies.

5. Nutella topping

Warm the Nutella slightly until it becomes smooth and pourable.

Spread it generously over the top layer of cookies.

Crush additional butter cookies into small crumbs and sprinkle them over the Nutella until fully covered.

6. Chill

Refrigerate the dessert for several hours so the layers can set properly.

Serving

Cut into slices and enjoy this ultra creamy Nutella tiramisu dessert.

It’s rich, chocolatey and absolutely irresistible.

Perfect for gatherings, celebrations or when you just want a serious dessert treat.

Creamy Peanut Meatballs with Rice

Spicy Peanut Sauce Recipe

This dish is perfect for peanut lovers. The sauce is creamy, rich and full of flavor with warm spices, peanut butter and a touch of coconut milk.

The meatballs soak up the sauce and become incredibly juicy.

Served with rice, this dish becomes a comfort food meal you will want again and again.

The peanut sauce is so delicious that you could honestly eat it with a spoon.

⸻

Ingredients

For the meatballs

• minced meat (for meatballs)

• olive oil for frying

For the peanut sauce

• 2½ large tablespoons tomato paste

• 1 teaspoon harissa (or more if you like it spicy)

• 1 teaspoon curry

• 1 teaspoon Ras el Hanout

• ½ teaspoon cumin

• salt and pepper to taste

• 7 garlic cloves, pressed

• 1 onion, finely chopped

• 3 tablespoons natural peanut butter (unsweetened recommended)

• 2 splashes coconut milk

• 500 ml water

• 1 long green pepper, finely chopped

• 2 large green peppers, sliced

For serving

• cooked rice

⸻

Instructions

1. Fry the meatballs

Heat olive oil in a pan and fry the meatballs until nicely browned.

Remove them from the pan and set aside.

2. Build the flavor base

In the same pan add tomato paste and harissa.

Stir for a moment so the tomato paste can roast slightly.

Add curry, Ras el Hanout, cumin, salt and pepper.

3. Add vegetables

Add the chopped onion and pressed garlic.

Stir everything together and cook for a few minutes until fragrant.

4. Add the liquid

Pour in 500 ml water and let the sauce simmer for about 15 minutes.

5. Make the peanut sauce

Add 3 tablespoons peanut butter and stir well until it dissolves in the sauce.

Add a few splashes of coconut milk and let everything simmer for about 5 minutes.

6. Add peppers

Add the chopped green pepper and the sliced peppers.

Let cook for about 10 minutes.

7. Add the meatballs

Return the meatballs to the sauce and let them simmer in the peanut sauce until everything is well combined.

⸻

Serving

Serve the meatballs over freshly cooked rice and spoon plenty of the creamy peanut sauce on top.

This sauce is incredibly flavorful and perfect for anyone who loves peanuts.

Honestly, the sauce is so good that you could eat it on its own with a spoon.

This is a step-by-step cookie recipe with detailed instructions and helpful process photos, so you can easily follow along and recreate these bakery-style cookies at home.

These cookies are thick, soft in the middle, slightly crispy on the edges – and filled with extra chocolate in every bite.

I used chocolate chunks instead of chips (because honestly: the more chocolate, the better 😍) and I even hid a piece of baking chocolate inside each cookie.

When you break them open… melted chocolate flows out. Pure heaven.

Ingredients (6–8 large cookies)

• 360 g flour
• 145 g brown sugar
• 90 g white sugar
• 130 g butter
• 7 g baking powder
• 7 g baking soda
• 5 g salt
• 2 eggs
• 2 packs chocolate chunks
• 2 small cube-sized pieces per cookie of dark baking chocolate (for the molten center)

Instructions

1. Brown the butter

Melt half of the butter (65 g) in a pan over medium heat until golden brown. Let it cool slightly.

Mix with the remaining butter.

2. Mix wet ingredients

Add brown sugar and white sugar to the butter.

Stir in the eggs and mix until smooth and creamy.

3. Add dry ingredients

In a separate bowl combine flour, baking powder, baking soda and salt.

Add to the butter mixture and mix until just combined (don’t overmix!).

4. Add chocolate

Fold in the chocolate chunks generously.

Here’s the rule: more chocolate = better cookies.

5. Chill the dough

Refrigerate the dough for 30–60 minutes. This improves texture and flavor.

6. Shape & fill

Preheat oven to 185°C (365°F).

Form large cookie balls.

Press two small cube-sized pieces of baking chocolate into the center of each ball and seal well.

7. Bake

Place on a baking tray with space between them.

Bake for 12–15 minutes until the edges are golden but the center still looks slightly soft.

Let them rest 10 minutes on the tray – they will finish setting.

Why I love these cookies 🤍

I truly believe cookies should be soft, thick and full of chocolate.

Adding that hidden piece in the center makes every bite exciting – especially when the chocolate melts after baking.

Break one open while it’s still warm… and you’ll see why this version is next level.

These crispy rolls are filled with mashed potatoes, tuna and cheese, wrapped in börek pastry and pan-fried until golden brown. Crunchy on the outside, creamy on the inside – and perfect with a homemade dip.

I absolutely love making these when I want something savory, crunchy and satisfying. You can also get creative with the filling – that’s what makes them so special.

Ingredients

For the filling:

• 3 medium potatoes, cooked
• 1 small can tuna (in oil, drained)
• 2 tbsp processed cream cheese
• 2 eggs
• 2–3 spring onions, chopped
• Fresh parsley, chopped
• 1 tsp Ras el Hanout
• ½ tsp cumin
• Salt & black pepper, to taste

For assembling:

• Börek pastry sheets (or spring roll wrappers if available)
• Cheddar cheese strips
• Olive oil, for frying

For the dip:

• 2 tbsp mayonnaise (or sour cream)
• 1 tbsp ketchup
• 1 tsp mustard
• 1 small red onion, finely chopped
• A splash of pickle juice
• Black pepper, to taste

Instructions

1. Prepare the filling:
   Mash the cooked potatoes in a bowl. Add tuna, spring onions, parsley, cream cheese, eggs and spices. Mix well until smooth and combined.
2. Assemble the rolls:
   Place a strip of cheddar near the edge of the pastry sheet. Add 1 tablespoon of filling on top, shape slightly lengthwise.
   Roll tightly and seal the edge with a little of the egg mixture to prevent opening.
3. Fry:
   Heat olive oil in a pan. Fry the rolls on medium heat until golden brown and crispy on all sides.
4. Make the dip:
   Mix mayonnaise (or sour cream), ketchup, mustard, red onion, pickle juice and pepper.
5. Serve:
   Serve warm and dip generously.

Tips

• You can replace tuna with shredded chicken or minced meat.
• Traditionally these are made with very thin malsouka sheets, but börek pastry works beautifully too.
• Best enjoyed fresh and crispy.

Crunchy, cheesy, creamy and full of flavor – this is one of those recipes I never get tired of. Perfect for snacks, gatherings or when you just crave something comforting and homemade 🤍

This creamy chocolate pudding tiramisu is my extra indulgent twist on the classic Italian dessert. It has soft coffee-soaked ladyfingers, a smooth mascarpone cream, a layer of vanilla pudding and a rich dark chocolate ganache on top.

It’s creamy, elegant and honestly… hard to stop eating once you start.

Ingredients

For the base:

• 1–2 packs ladyfingers (savoiardi)
• Fresh brewed coffee (for soaking, about 1 cup)

For the mascarpone cream:

• 2 cups mascarpone (about 2 x 220–250 g cups)
• 1 cup heavy whipping cream
• 1 egg yolk
• 1 tsp vanilla extract
• 2 tbsp thick honey (preferably light, creamy honey)

For the pudding layer:

• 1 packet instant vanilla pudding (cold mix version)
• 300 ml milk

For the chocolate topping:

• 200 g dark chocolate (baking chocolate)
• 1 cup heavy cream
• Cocoa powder (for dusting)

Instructions

1. Prepare the base

Place the ladyfingers in a baking dish.

Using a spoon, gently drizzle coffee over each biscuit until lightly soaked. Do not oversoak.

2. Make the mascarpone cream

In a bowl, combine:

• Mascarpone
• Heavy cream
• Egg yolk
• Vanilla extract
• Honey

Mix until smooth and slightly thickened.

Spread half of the mascarpone mixture over the soaked ladyfingers.

Add another layer of ladyfingers and lightly soak again with coffee.

Spread the remaining mascarpone cream on top.

3. Prepare the pudding layer

Mix the instant vanilla pudding with 300 ml milk until creamy and thick.

Spread the pudding evenly over the mascarpone layer.

4. Make the chocolate ganache

Heat the heavy cream in a saucepan (do not boil).

Add the chopped dark chocolate and stir continuously until smooth and glossy.

Pour the chocolate ganache over the pudding layer.

Optional: Create a decorative zigzag pattern using a spatula or fork.

Dust lightly with cocoa powder.

5. Chill

Refrigerate for at least 4 hours (overnight is best).

Personal Note 💛

I love experimenting with classic desserts and giving them my own little twist. This version feels extra luxurious with the pudding layer and the silky chocolate topping. It’s rich, creamy and perfect when you want something a little more special than traditional tiramisu.

The combination of coffee, mascarpone and dark chocolate is simply irresistible.

Serving Tip

Serve chilled.

Perfect for dinner parties, holidays or whenever you’re craving something indulgent and comforting.

This easy red lentil soup is warm, nourishing and full of flavor. Made with simple ingredients and warming spices, it’s the perfect healthy comfort meal for any day of the week.

It’s creamy, filling and naturally rich in iron — perfect when you need energy and something truly comforting.

Ingredients

• Olive oil (enough to coat the bottom of the pot)
• 1 potato, diced
• 1 onion, finely chopped
• 3 carrots, diced
• 1 cup red lentils (rinsed)
• 3 teaspoons Ras el Hanout
• Salt & black pepper, to taste
• 1 to 1½ liters water (add more if you prefer a thinner soup)
• 1 teaspoon tomato paste
• 1 garlic clove, minced
• Dried mint
• Lemon (for serving)

Instructions

1. Heat olive oil in a large pot (don’t be shy with the olive oil — it adds flavor).
2. Add diced potato, onion and carrots. Sauté for a few minutes until slightly softened.
3. Stir in the red lentils, Ras el Hanout, salt and pepper.
4. Pour in 1 to 1½ liters of water and let everything simmer until the lentils and vegetables are very soft. Add more water if you like your soup more liquid.
5. Add tomato paste and minced garlic.
6. Blend the soup until smooth and creamy.
7. Let it simmer again briefly on medium heat.
8. Turn off the heat and stir in dried mint.

How to Serve

Serve warm with a squeeze of fresh lemon juice.

The vitamin C from the lemon helps your body absorb the iron from the lentils even better.

Personal Note

I often make this soup when I feel low on energy, tired or unmotivated. Red lentils are naturally rich in iron, and this soup always makes me feel nourished and recharged.

It’s healthy, comforting and tastes even better the next day. Just warm it up and enjoy again.

Simple. Healing. Delicious. 🤍

This creamy avocado banana smoothie is naturally sweet, ultra smooth and packed with healthy fats and energy.

With just a few simple ingredients, you get a rich, nourishing drink that can be enjoyed as a smoothie or as a thick smoothie bowl with toppings.

I call this my Glow Shake, because it truly makes me feel good from the inside out. It gives me energy, keeps me full and tastes incredibly comforting.

My mother used to make this for us when we were kids. Back then, not many people even bought avocados — I rarely saw them in other households. But my mom always had them at home and would turn them into this creamy shake. I remember being so excited every time she made it. It tasted like pure happiness.

Ingredients

• 2 ripe bananas
• 2 ripe avocados
• 500 ml milk (adjust depending on desired thickness)
• Honey, to taste
• Optional: 1 small splash orange blossom water

Dairy-Free Option

You can easily replace regular milk with:

• Oat milk
• Almond milk
• Or any plant-based milk of your choice

This makes the smoothie completely dairy-free while still staying creamy and delicious.

Instructions

1. Add bananas and avocados to a blender.
2. Pour in the milk (or plant-based milk). Start with 500 ml and adjust depending on how thick or smooth you prefer it.
3. Add honey to taste.
4. If using, add a small splash of orange blossom water for extra flavor.
5. Blend until completely smooth and creamy.

How to Serve

• For a drinkable smoothie, add a little more milk and enjoy with a straw.
• For a thicker smoothie bowl, use slightly less milk and add your favorite toppings.

Drizzle with melted chocolate, add raspberries, flax seeds or nuts for extra texture.

Simple ingredients. Big flavor. Pure comfort.

A deeply traditional Tunisian dish that is slow-cooked for hours until rich, thick and intensely flavorful.

Mlokhiya may not look fancy – but the taste is unforgettable.

For me, this dish is pure childhood. Whenever my mother cooked Mlokhiya, the smell filled the entire house… even the stairwell and outside. You could instantly tell: today is Mlokhiya day 🤍

And the best part?

It tastes even better the next day. After resting overnight in the fridge, the flavors deepen and it becomes even richer and more delicious.

Ingredients

For the Meat Marinade

• 800 g – 1 kg lamb (with bone preferred)
• 2 tbsp olive oil
• 1 tsp Ras el Hanout
• ½ tsp cumin
• ½ tsp rosemary
• 1 tsp paprika powder
• Salt & black pepper to taste
• 4–6 garlic cloves (minced)
• 1 tsp harissa (optional)

For the Mlokhiya Base

• 4 heaped tbsp Tunisian mlokhiya powder
• ½ – ¾ cup olive oil
• Water (enough to create a thick stew consistency)
• 5–6 bay leaves
• Extra paprika (added at the end)

Instructions

1. Marinate the Lamb

Mix the lamb with olive oil, spices, garlic and harissa.

Cover and refrigerate for at least 1 hour (overnight is even better).

2. Prepare the Mlokhiya

In a large heavy pot, heat olive oil.

Add the mlokhiya powder and lightly toast for a few minutes.

Slowly add water while stirring constantly.

It may look unusual at first – that’s completely normal.

Let it simmer on low heat for about 1–1.5 hours, stirring occasionally.

3. Add the Meat

Add the marinated lamb and bay leaves to the pot.

Cover and let everything cook slowly for 4–4.5 hours on very low heat.

The stew should thicken, the oil will rise to the top, and the meat will become incredibly tender.

Shortly before finishing, add a little extra paprika.

Patience is the secret ingredient here 🤍

How to Serve

Serve hot with fresh bread.

Dip the bread into the rich, thick sauce and enjoy the buttery-tender lamb inside.

It might not look very appetizing to some people — but trust me, the flavor is incredible.

And remember:

The next day, after resting in the fridge, it tastes even better.

This naturally sweet Date Spelt Pudding is made with only a few simple ingredients and contains no added sugar. It’s creamy, filling and perfect for Ramadan Suhoor, dessert after Iftar, or even as a healthy treat for kids.

I absolutely love this pudding. It tastes incredibly sweet and delicious, but it’s actually healthy – so you can enjoy it without any guilt. It’s also a great option for children because it’s naturally sweet from dates and completely refined sugar-free.

Ingredients

• 400 g pitted dates
• 750 ml water
• 1 small cup spelt flour (about 100–150 ml cup)
• A small splash of milk (optional, about 100 ml)
• A splash of rose water
• Coconut flakes & chopped dates for topping

Instructions

1. Add the pitted dates and water to a pot and simmer until the dates become very soft.
2. Strain the mixture. Keep the date water in a pot.
3. Mash the softened dates through a sieve using a spoon until a thick liquid comes through. Add this to the date water. (Discard the remaining skins.)
4. Place the pot back on medium heat.
5. Sift the spelt flour into the liquid while whisking continuously to avoid lumps.
6. Add a small splash of milk and keep stirring until the mixture thickens into a creamy pudding.
7. Stir in a little rose water.
8. Pour into bowls and top with coconut flakes and small pieces of dates.

Serving Tip

Enjoy warm or chilled. It’s naturally sweet, nourishing and keeps you full for hours – perfect for Ramadan mornings or as a healthy dessert anytime.

A tender, flavor-packed oven dish with buttery potatoes and incredibly juicy chicken.

This is one of those comforting Tunisian-style meals that fills the whole kitchen with the most amazing aroma. It’s not crispy — it’s beautifully juicy. The potatoes turn soft and buttery, the chicken stays tender, and the spiced olive oil sauce makes it perfect for dipping fresh bread.

Ingredients

Vegetables

• 2.5 kg potatoes, peeled and cut as desired
• 5 tomatoes, quartered
• 3 onions (red or white), halved
• 3 long peppers, slit open
• 10 garlic cloves (some whole, some sliced)

Chicken

• 4 chicken thighs (skin removed)

Marinade

• Olive oil (generous amount)
• 3 tsp Ras el Hanout
• 1 tsp dried rosemary
• ½ tsp cumin
• 4 tsp turmeric
• 1 tsp salt
• ¼ tsp black pepper

For the chicken

• 3 tsp paprika powder

Instructions

1. Prepare the vegetables
   Place potatoes, tomatoes, onions, peppers and whole garlic cloves in a large baking dish.
2. Make the marinade
   Mix olive oil with Ras el Hanout, rosemary, cumin, turmeric, salt and pepper.
3. Season the vegetables
   Pour most of the marinade over the vegetables and mix well until everything is coated.
4. Prepare the chicken
   Take the remaining marinade and mix in paprika powder.
   Rub the chicken with it and place sliced garlic on top of the meat.
5. Add extra moisture
   Add a little water to the bowl that contained the marinade, swirl it around to pick up the remaining spices, and pour it into the baking dish.
   This creates extra sauce and keeps everything beautifully juicy.
6. Assemble
   Place the chicken on top of the vegetables.
7. Bake covered
   Cover with baking paper and foil.
   Bake at 220°C (428°F) for 40 minutes.
8. Finish uncovered
   Remove the cover and bake another 30 minutes, until:
   
   • Chicken is fully cooked
   • Potatoes are butter-soft
   • Everything looks tender and juicy

Check occasionally to prevent overcooking.

Serving

Serve with:

• Fresh baguette to dip into the flavorful sauce
  or
• Steamed rice

I personally love eating it with bread — dipping it into that warm, spiced sauce is everything. It’s simple, comforting, and always tastes like home.