Cranberry Tuna Salad


When I was younger, I was never a tuna kind of person. I always thought fish was a bit…well, smelly. One day, my brother handed me a sandwich and said, “try it.” I did. I loved it. It was tuna but the smelliness I acquainted with fish had disappeared. How odd. My brother made a mean tuna. Pulling out all the stops. I guess this recipe is a hybrid between my brother’s recipe and what I recently tried at Whole Foods – their cranberry tuna sandwich. When I looked at the ingredient list on the Whole Foods wrapper I thought, “why I am paying a couple of bucks for something I can so easily make at home for cheaper.”

I decided to combine the two tuna recipes and came up with this cranberry tuna salad that is a perfect combination of sweet and tangy goodness.


2 cans Albacore tuna (120 g ea.)

4-5 tablespoons of mayonnaise

4 baby carrots, chopped

1/4 bell pepper (any color), chopped

1/8-1/4 cup sweet dry cranberries

slice of fresh lemon or lemon juice (2 tsp)

salt and pepper to taste


  1. Drain tuna in a sieve and shred with hands in large bowl till flaky. Add mayonnaise till well combined pasty mixture. You can add more mayonnaise if you want a more thin paste. 
  2. Add carrots, bell pepper, dry cranberries and mix well. Squeeze the slice of lemon and add salt and pepper. Mix well.
  3. Enjoy!

How simple was that! Protein packed, nutritious, and delicious. The paste will stay well in the fridge for 3-4 days. Cover with a tight lid or plastic wrap when storing.


Chocolate Chip Blondies


These blondies are a hybrid between a brownie and a cookie. They’re not cakey but neither are they hard/chewy like a cookie. Best part about this recipe is its ease in making. It took me about 15 minutes to prep the batter and another 25-30 minutes to bake.  The house smells amazing after so that’s an added perk 🙂 

1/2 cup butter, melted

1/2 cup brown sugar (or coconut sugar)

1/3 cup organic cane sugar

1 egg

1 teaspoon vanilla extract

1/3 cup whole wheat

2/3 cup all-purpose

1 teaspoon salt

3/4 cup chocolate chips

handful of chopped walnuts


  1. Preheat oven to 350 degrees F. Grease an 8×8 pan with butter and flour (or you can use cooking spray).
  2. In a bowl, whisk butter and sugars together until smooth. Whisk in egg and vanilla. Add flour and salt slowly and mix till all the flour is incorporated (use a spatula so you don’t end up over mixing). Fold in chocolate chips.
  3. Pour batter into greased pan and smoothen top. Bake until top is golden brown and a inserted toothpick comes out clean. It should take 30 to 35 minutes but keep an eye on the blondies at the 20 minute mark. Mine baked rather quickly. Set pan on wire rack, and let cool completely.
  4. Enjoy with a glass of milk!

Special Strawberry Milk Shake


Okay, to those people who might say this is not a legitimate recipe let me tell you why it is! This milkshake is not made with milk. I mean ‘fake’ milk. Like the homogenized, ultra-pasteurized stuff you get from the regular grocery stores that tastes watered-down. Here’s a little story as to why I can’t chug down regular milk anymore. When I visited Pakistan and Bangladesh this past summer, I got a taste of REAL milk. As in fresh from the cow’s udder, warm in the pateela (pot), with extra cream that tasted sooooo good with Rooh-afza (rose syrup that you generously dolop into a glass of milk or water but who goes with water!).

Then when I came back to Canada I realized I was spoiled! I could taste the difference between fresh cows milk and ‘fake’ cows milk immediately. In the process of pasteurization, the whey and curd are separated so all the creamy, deliciousness of the milk is udderly destroyed (he-he, I had to!). Then after a visit to our local halal organic grocery store, we found out they sold UN-pasteurized milk on special order. As in the cream is still in the packet after pouring the milk into a cup. Sometimes the cream even just plops out into the cup and tastes so amazing! It’s almost like butter. I’m sure you could make it into butter with enough quantity.

Anyways to get back to the point as to why this milkshake is special: I made it with the unpasteurized milk and I must say, I have never had such an amazing milkshake before. Generally, any kind of ice cream is added to give the milkshake a real thickety thick flavor but this did not need any substitutions because of the extra cream from the milk itself. So it’s healthy too!

Here’s the recipe:

5-6 strawberries (soaked in hot water for a few minutes to take off any dirt)

1/2 L of unpasteurized milk

2 1/2 tablespoons of sugar (more if you prefer a sweeter milkshake)


  1. Throw the strawberries into a blender.
  2. Add the milk
  3. Add the sugar
  4. Blend. Vamanos, vamanos, vamanos

That’s all. Simple dimple.


Pineapple Upside Down Cake


I’ve always wanted to try making pineapple upside down cake but I always thought the method was too complex. How did the pineapples get on top with such perfection? #mindblown. As I began to research different recipes I came across Chef John’s easy peasy recipe for the pineapple upside down cake I made today. It’s a lot easier than most would think and would make a great dessert as an end to any dinner party. The cake is soft and scrumptious, while the pineapple adds a great sour-y combination.

I’ve adapted the recipe from here.

You will need one 9 inch pan for this recipe.

Pineapple layer

1/4 cup butter

3/4 cup coconut sugar (or you can use brown sugar)

2 tablespoon pineapple juice (I got the pineapple juice from the plastic container which held the pineapple)

1/2 pineapple (already cut and cored from supermarket – it comes in a plastic tub and its fresh. You could always core your own pineapple but I found this much easier)


1/2 cup butter 

1 cup all purpose flour

1/2 whole wheat flour

1/2 teaspoon salt

1/8 teaspoon ground cinnamon

2 teaspoons baking powder

1/2 cup organic cane sugar

1 egg

1/2 + 1 tablespoon of milk

Instructions to prepare pineapple layer

  1. Preheat oven to 400 degrees
  2.  Melt 1/4 cup butter in saucepan. Set to medium-low heat. Keep an eye on the butter because it burns easily.
  3.  Add coconut sugar and the pineapple juice. Cook for 4-5 minutes till sugar dissolves and the mixture begins to bubble. Place the sauce pan to the side and cool for a minute. Spread mixture into the baking pan.
  4. Slice pineapple into round discs and chop into four pieces. Make sure you remove the tough core part that is on the inside part of the pineapple – its tough and chewy. Place the pineapple on top of the sugar sauce as close together as possible. If there is any space, quarter the pineapple further and fill in the gaps.


  1. Melt 1/2 cup butter at medium-low heat till a darker brown – be careful you do not burn it. It will have a slightly nutty smell. Allow the butter to cool but not solidify
  2. Combine all purpose flour, whole wheat flour, salt, cinnamon, baking powder, and sugar together in a bowl with a whisk.
  3. Create a mound in the middle of the flour with your hands and crack in one egg and add milk. Whisk the egg and milk lightly in the center of the bowl but do not incorporate all the flour from the sides of the bowl.
  4. Add butter (make sure the butter is a cooled otherwise the egg can scramble) and mix well. Use a spatula at this point since it is easier to get the batter together.
  5. The cake batter won’t be thin and pourable but a bit stiff. Start ‘pouring’ the batter on top of the pineapple layer in the pan and gently, with the top of your spatula, spread out the batter in the pan. Don’t worry about a perfect smooth top because the cake will rise and it will be the bottom of the final product anyways.

Place pan in oven for 15-20 minutes depending on how quickly the cake turns golden brown. Best way to check if the cake is done is by poking the center with a toothpick, which should come out clean. Also the pineapple syrup will bubble from the sides of the cake up to the surface. Don’t worry, it should happen! Finally once the cake is out, let cool for 4-5 minutes. Run a knife around the edge of the pan to loosen the cake.

Finally the tricky part that gave me anxiety: Taking the cake out of the pan! DUM DUM DUM.

Essentially, you need a plate bigger than the pan. You place the plate on top of the pan and flip the pan till the cake is on the plate. Some syrup will run off the cake to the edges of the plate but you can wipe that up with a warm, damp paper towel.

Cut into slices and serve!

I think it would go great with fresh whip cream or ice cream. Warm and cold. Perfection.



Hello world!

Welcome to my recipe/food review blog. I decided to start a blog for my recipes because I’ve had many requests from friends and family to share my dessert recipes. I figured instead of posting it as photo captions on Facebook, I might as well put it on the interwebs for other people to see as well.

I hope you enjoy.

Affiyet Olsun or Bon Appetite 🙂