in my studio

Sep
11
2013

middle eastern rice + fish

I’m married to a Lebanese, but I’m embarrassed to say that I don’t really cook Lebanese food. Maybe because its not spicy enough for me? Though, this would have to be my favourite Lebanese dish. I tried it once at tayta’s (grandmother) and I absolutely loved it. I love fish, so this goes down really well. The Lebanese eat it with yogurt, but being the malay that I am, I have it with sambal! I think you can use any fish you want really, I made this with spanish mackerel and trevally, and both are nice.

RECIPE FOR LEBANESE SAYADIEH (FISH & RICE)
Adapted from Tayta and my Mother-in-Law
Serves: 4
Cook time: 45 minutes

Ingredients for sayadieh

2.5 cups uncooked long grain rice (I use basmati)
500g fish
2 tsp cummin powder
1 medium onion (diced)
2 tbsp pine nuts
Salt to taste
Yogurt (to serve)

Method for Sayadieh

1. Marinate fish with a bit of salt and turmeric and deep fry. Then de-bone and tear into into small pieces-set aside.
2. In a medium pot, saute onions in some of the leftover oil from the fish. Saute until onions are crispy and brown then add cummin powder.
3. Meanwhile, wash the rice and then add it into the pot along with the fish pieces. Cook for about 45minutes until rice is done.
4. In a small saucepan, lightly fry the pine nuts in a bit of oil until golden brown and set aside.
5. Once the rice is cooked, topped with pine nuts and serve with yogurt.

2 lovely comments
Categories: fish, halal, in my kitchen, rice, seafood

Sep
10
2013

I’m featured on Silver Envelope’s website!

Q & A with Iva from In My Studio on Islamic Design & Wall Art.

Click here to be directed to their website to read more about our interview.

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Categories: feature, in my studio, in my world, stockist

Sep
09
2013

US stockist – Silver Envelope

Exciting News!

Alhamdulillah, we’re excited to announce our partnership with Silver Envelope: The Islamic Stationery Company – our US stockist!

“Working with the talented Australian designer Iva Izman (in my studio) and her beautiful designs, Raana Smith (Silver Envelope) has collaborated with professional printers to bring you the highest quality prints possible. We are excited to offer these high end and beautiful wall art pieces!” – Silver Envelope

So if you’re living in US (America) or anywhere around the world-they ship worldwide-do pop over to see our amazing collection. View the 5 exclusive pieces here

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Categories: in my studio, stockist

Sep
03
2013

chocolate, kit kat & M&M cake!

Oh-do I feel like a child again!

Over the weekend, my inlaws threw a surprise farewell party to my Sister in Laws daughter-who is only 8-and going to Dubai! I was so excited to be given the task to make a Kit Kat cake as I’ve always wanted to make something like that but did not want it to make it for no reason. I have to admit, it was so hard resisting myself from eating the kit kats and M&Ms whilst I was constructing the cake, I felt like a kid!

Of course, this chocolate cake recipe never fails me. I have used it many times, my sister uses it many times…in fact its the only chocolate cake recipe we use! It was given to us by our lovely Aunt Nola (love her to bits Mashallah!) and it has always impressed many consumers :)

I apologize that I do not have a photo of the cake cut so you can see what its like on the inside. It was gone by the time I even had a chance to take a photo!

RECIPE FOR CHOCOLATE CAKE WITH VANILLA BUTTERCREAM
Chocolate cake recipe adapted from my Aunt Nola
Serves: 12
Prep time: 30 mins
Bake time: 1 hour
Assembly time: 20 mins

Ingredients for chocolate cake

2 cups plain flour
1 tsp bicarbonate soda
1 tsp baking powder
3/4 cup cocoa powder
2 cups caster sugar
1 tsp salt
1 cup milk
1 cup vegetable oil
2 eggs
1 tsp vanilla essence
1 cup hot coffee (made from 1 tsp coffee)

Method for chocolate cake

1. Preheat oven to 170°c.
2. Line the base and sides of a 20cm diameter springfoam tin with baking paper.
3. Sift all the dry ingredients into a large bowl.
4. Pour all the wet ingredients into another large mixing bowl. Beat with an electric mixer until combined.
5. Then gradually add the dry ingredients into the wet bowl. Fold until well combined.
6. Pour batter into the cake tin and bake for 50-60 minutes until a skewer inserted comes out clean.

Ingredients for vanilla buttercream
Adapted from my own memory and taste!

250g softened butter, at room temperature
3 cups icing sugar (powdered sugar)
2 tsp vanilla essence
3 tbsp milk
1 tbsp cream

Method for vanilla buttercream

1. Using a stand mixer, whisk the butter and sugar until well combined and smooth.
2. Gradually add in vanilla essence, milk and cream.
3. Whisk on medium to high for a few minutes until silky smooth.

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Categories: cake, chocolate, desserts, halal, in my kitchen

Aug
06
2013

scones for eid breakfast anyone?

Eid is tomorrow In Sha Allah! As we say goodbye to Ramadan (In Sha Allah, this wont be our last Ramadan) we say hello again to Eid. As sad as I am to leave the holy month of Ramadan, I am also equally excited to welcome Eid. I have everything ready, from kids dresses to shoes, to presents and the list goes on!

Do you tend to cook/bake on the morning of Eid? What is your typical Eid breakfast? Being a malay, in my culture, we’d wake up with a feast. Usually there’s rendang, lontong and sooooo many kuih raya (Eid cookies) to choose from. But since I’m a busy wife and mother, living abroad + my small little family is not used to eating a huge breakfast, I’d choose scones as the next best thing! These babies are done and dusted in under 30minutes (from start to finish) so you know you wont be late for your Eid prayers.

These scones are extremely soft! Thanks to my Italian brother in law for recommending the recipe to us.

Scones are best served warm straight out of the oven with strawberry jam and cream…mmm yum!

RECIPE FOR SOFT PLAIN SCONES
Adapted from Cooking from the heart

Serves: 12
Prep time: 15 mins
Cook time: 10-12 mins

Ingredients

3 cups self-raising flour
4 tsp icing sugar
1 ½ tsp baking powder
1 tsp salt
½ cup single cream
2/3 cup milk
1/4 cup cup hot water
Whipped cream (simply whip thickened cream)
Strawberry Jam

Method

1. Preheat the oven to 230°C.

2. Sift all dry ingredients into a bowl 6 times to aerate.

3. Make a well in the centre and add the cream, milk and water. Mix with a knife. The ingredients should come together easily without too much effort. If the mixture is too stiff add more milk, but don’t overwork or the scones will be tough.

4. Turn the dough out on a well-floured surface. Flour your hands lightly and shape the dough into a ball before patting down gently to a height of 3cm. Cut with a 6cm pastry cutter, being careful not to twist the cutter, and place each scone barely touching one another onto a baking tray lined with baking paper.

5. Place in the oven for 10-12 minutes until risen and just browned on top. Serve warm with whipped cream and strawberry jam!