We made a discovery!

An amazing thing happened this evening. lol My dad 'decided' to toss some onions and some garlic in the blender with a little olive oil! Weird. It came out as a thick (about the consistency of hummus) light colored mixture. Boy, did the wheels start turning when I saw that!
"What a wonderful base!" was what came to my mind.
I could see this invention in sauces, as a spread, as a filling for baked goods, mixed with some cheese perhaps, a whole world of possibilities seemed to open up as I stared at the blob. haha

Try it; and send me a line, I would love to know what happens.

Bied al Badha

Wow, It's been so long since I last posted anything! My bro made dinner last night, and burnt the onions, though the rest of it was still edible. Our fare consisted of half of a chicken breast over rice. It wasn't the most exquisite of meals lol but we survived ;)

The following recipe is one of my favorites, the name means (I think) Egg and Tomato, and it is exactly that!

-Tomato ~ 8oz. can or medium fresh sliced thin
-2 fresh eggs
-Olive oil
-Salt & pepper to taste
-Clove of garlic-minced (optional)
-Cayenne pepper (optional)

In a small sauce pan heat a little oil, about a tablespoon or so, over medium high; place garlic and arrange tomato slices to cover the bottom of the pan. Sprinkle over salt, pepper and cayenne to taste. Carefully place eggs over the tomatoes, cover and cook for 5 minutes or until eggs are set. The tomato should be simmering during this time.
Remove Beid al Badha from the pan, being careful to keep the tomato under the egg while in transition to the serving dish. Not easy, but it can be done. :) Enjoy.