No-Bake Alaska Cake

07/08/2022.Reading time 9 minutes.

If you are looking for a showstopper, yet effortless cake, this No Bake Alaska Cake is for you! It calls for a store-bought cake base, topped with three layers of ice cream, and encased with homemade meringue that is torched and not baked.

Hazelnut Thumbprint Cookies Filled with Caramel-Coffee Spread

01/05/2022.Reading time 11 minutes.

Hazelnut thumbprint cookies filled with caramel coffee is a creative twist on the classic thumbprint cookies. It is pretty easy to make and very difficult to keep your hands off once they are baked. These cookies are destined to be the star of any cookies’ tray.

No More Dry or Bland Turkey: Compound Butter is the #1 Flavor Bomb

11/23/2021.Reading time 8 minutes.

Compound butter mixed with hot spices and herbs

No more bland or dry turkey, try compound butter, it is my #1 secret behind a handsome turkey with deep flavors, crispy skin and melt-in-your mouth, juicy flesh.

Thanksgiving Series: Thanksgiving Turkey Brine Wet vs Dry Brine

11/17/2021.Reading time 5 minutes.

Dry brine is a no mess, no fuss technique that makes the turkey flesh so juicy and moist, as it breaks up the bird protein. Compared to brine solution, dry brine takes half the time whether to prepare or to apply on the turkey.

“Ahlan” & Welcome to my food paradise!

I am Nermine Mansour, the founder of this food blog “Chez Nermine”, where I share iconic Egyptian recipes.

A former diplomat turned food writer, I combine my diplomatic skills and in-depth knowledge of Egyptian cuisine to place my Egyptian food heritage at the forefront of the world culinary map.

Within the last two decades, I have lived in nine different cities across five continents, including Cairo, Guatemala, Algiers, Paris, Washington D.C., and Yerevan.

On my last expat adventure in Singapore, I hosted cooking shows, developed food content for digital platforms, and initiated Egyptian and Mediterranean pop-up dinners.

My gastrodiplomacy work has been recognized by The New York Times, and my Egyptian recipes are featured in Serious Eats, as well as multiple foreign magazines such as Cuisine and Wine Asia, and The Mediterranean Lifestyle.

I am currently based in Alexandria, VA, where I do what I love best; gardening, cooking, feeding my loved ones and writing my food memoirs.

Now, grab you mint tea or cardamom coffee and follow me in my happening kitchen.😊

Category: American

No-Bake Alaska Cake

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Hazelnut Thumbprint Cookies Filled with Caramel-Coffee Spread

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No More Dry or Bland Turkey: Compound Butter is the #1 Flavor Bomb

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Thanksgiving Series: Thanksgiving Turkey Brine Wet vs Dry Brine

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