Today I am really excited to introduce my blogger friend, Reem. She is the cook-baker-photographer-author behind this beautiful blog Simply Reem. I vividly remember my first thoughts when I first visited her blog: “Wow, I want to see the inside of this person’s home. It must be beautiful.”
From her beautiful photography of food and food styling, I dreamed about what her real life must be like in Southern California. In her gorgeous photos, she often uses my favorite colors for props and backdrops – shades of cyan such as turquoise and aquamarine… I assume her house is surrounded by all these beautiful colors.
A couple of weeks ago she told me she wanted to write a post on her blog which is dedicated for me because I helped her with her blog in the past (it was such a small thing that I wouldn’t even call help). She said she would cook something that I like and write a recipe for the blog. I felt very touched by her kind thought and at the same time I felt honored.
So I invited her today to share her recipes with my readers. Blogging takes a lot of effort and time, but in return, I get to meet really cool friends like Reem. I’m really blessed to have met her, and she’s a really genuinely nice friend. Because of blogging, I have met wonderful fellow bloggers and you, my dear readers. I just want to take a moment to thank you for coming to read my post today.
And now without further ado, please welcome Reem from Simply Reem with her 3 delicious recipes! Thank you Reem for the wonderful post and being a great friend.
This post is really special to me! With this post I want to thank my dear friend Nami; who has been a guide, an inspiration and above all a truly awesome friend to me since the day we met (virtually), through this beautiful blogsphere. All I can say is that I am truly blessed to have her as my friend.
I met Nami in my early days of blogging, she is one of the very first readers of my blog. So kind and inspiring, she has always encouraged and helped me at every step and still do. She amazes me again and again with her sweet personality and kind gestures. Nami, Thank you so much for everything, I feel so blessed to have met you and look forward to many happy years of friendship… And also I want to thank you for having me here at your space today, it is truly an honor.
Nami always inspires me with her clean and sophisticated style of cooking. Her recipes show us that we don’t need an army of ingredients to make a delicious and healthy meal. Just few fine ingredients cooked with love and passion can really do wonders!!
So today I want share recipes that are easy to make and taste delicious with just few ingredients. In summers I like to eat light meals, they makes me feel fresh and energetic … As summers are almost here, I want to share with you all the recipes for my easy breezy delicious “Honey Glazed Shrimps with Asian Coleslaw”. This is an absolute perfect for meal for anytime of the day or week. This meal can be put together in minutes and taste absolutely divine.
And to finish our meal, I want to share a beautiful recipe of “Yogurt and Semolina Syrup Cake with Rose Water” from the wonderful cookbook Falling Cloudberries by Tessa Kiros. This cake is not an ordinary cake but a rich dense cake with amazing flavor and fragrance of roses. It literary melts in your mouth. If you don’t want rose water, you can use lime/lemon juice in its place or just plain vanilla extract. This recipe is really very versatile and easy.
I hope you will try these recipes and enjoy them.
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Easy to make and taste delicious with just few ingredients. This meal can be put together in minutes and taste absolutely divine.
- 12-14 shrimps (12-14 shrimps = ½ lbs )
- 2 green onions/scallions (chopped into a 2-3 inch size piece)
- 1 tsp neutral-flavored oil (vegetable, canola, etc) (for cooking)
- 2 Tbsp honey
- 2 Tbsp neutral-flavored oil (vegetable, canola, etc)
- 1 tsp lemon juice (or lime juice)
- 1 tsp garlic (minced)
- ½ tsp ginger (minced)
- 2 tsp soy sauce
- kosher/sea salt (I use Diamond Crystal; Use half for table salt) (for taste)
- freshly ground black pepper (for taste)
- Lime wedges (optional)
- 1 cup carrots (julienned)
- 1 cup cabbage (shredded)
- 1 green onion/scallion (julienned)
- 2 tsp sesame oil (roasted)
- 1 tsp cider vinegar
- 1 ½ Tbsp sugar
- ¼ tsp freshly ground black pepper (or more)
- 2 tsp lime juice
- 2-3 tsp toasted white sesame seeds
- 9 Tbsp unsalted butter (softened)
- 1 cup sugar (superfine sugar)
- 1 cup plain yogurt
- 1 Tbsp rose water
- 3 large eggs (separated)
- ½ tsp lime zest
- 1 cup all-purpose flour (plain flour)
- 1 cup fine semolina
- 2 tsp baking powder
- ½ cup ground almond
- 1 cup sugar (superfine sugar)
- 1 tsp rose water
- 1 cup water
- Mix all the ingredients except shrimps and scallions to make the marinade.
- Wash and thoroughly pat dry the shrimps. Marinate the shrimps in the prepared marinade for at least 30 minutes, for the flavor to develop properly. You can marinate this overnight if you want.
- When ready to cook, heat a non-stick pan and add 1 tsp of oil. Once the oil is well heated add the shrimps and stir-fry for 4-6 minutes. Keep stirring/tossing the shrimps while frying.
- Finally add the chopped scallions, give a last quick toss.
- Serve hot with lime wedges on side.
- If you want you can also grill these shrimps, just add them on skewers along with scallions, grill on each side for 2-3 minutes. Enjoy.
- Mix all the ingredients for the dressing except the sesame seeds, cover and keep refrigerated until ready to use.
- On a dry heated pan slightly toast the sesame seeds until they just start to change the color; about a minute or 2. Keep stirring the seeds to avoid them from burning. Once done remove the seeds from the pan immediately and keep aside.
- Prepare the vegetables.
- When ready to make, toss the vegetable into the dressing. Toss well. Sprinkle the toasted seeds on the salad and give a final quick toss. Serve immediately.
- Preheat your oven to 350 F. Grease and flour a 9-inch square cake pan (I used 2 medium size loaf pan).
- Cream the butter and the sugar together. Whisk in the yogurt, rose water, egg yolks and lime zest. Stir in the flour, semolina and baking powder and mix well to incorporate. Mix the ground almonds.
- In a separate bowl, whisk the egg whites until they are white, fluffy and just making soft peaks. Carefully fold these into the mixture so that they are well incorporated.
- Pour the batter into the pan and bake for about 45 minutes or until the cake is deep golden brown and cooked through. Let cool while making the syrup.
- To make the syrup, put the sugar, rose water and 1 cup of water in a small saucepan and boil for about 5 minutes. Pour the hot syrup over the cake and let it cool completely (2-3 hours).
- To serve, cut the cake in small pieces and serve with a not too sweet ice cream. { I enjoy this cake just by itself!!! }
Recipe by Reem from Simply Reem. Adapted from Falling Cloudberries by Tessa Kiros.
All images and content on this site are copyright protected. Please do not use my images without my permission. If you’d like to share this recipe on your site, please re-write the recipe in your own words and link to this post as the original source. Thank you.
Thanks Nami…
It is an honor for me to be here at your blog today, Thanks…
And Thanks for being such an awesome friend…..
Stellar guest post. I seriously want to make EVERYTHING! The shrimp looks so wonderfully sticky and sweet, the slaw is a nice change from traditional coleslaw, and the syrup cake just looks so fluffy!
This looks wonderful – beautiful guest post. The shrimps just look perfect (I’m so addicted to shrimps in pretty much all shapes and forms) and the rose cake sounds really interesting. I’ve been meaning to get some rose water for ages – I think you can do such wonderful things in cooking with it. Thanks for sharing these recipes today – nice to meet you 🙂
what a great post! looks so delicious!
What an exotic guest post – looks wonderful 😀
Thanks for hosting and thanks for designing to you both!
Cheers
Choc Chip Uru
Latest: Brown Butter Mixed M&M Cookies
YUmmmmmmm.. Looks awesome. love the pics! Buzzed ya
I can see why this friendship works!! =) Delicious!!
You are both very lucky to have met. I admire both of your blogs, cooking style and photography. The recipes and photos look and sound amazing! Such a lovely post.
You two are a perfect match. It’s a pleasure to meet you Reem and thank you for sharing your recipe. Nami you’re just too awesome for words!
Hi, Reem! So nice to see you on Nami’s blog! Congratulations for this fantastic post. You have made an extraordinary job with three recipes and beautiful photos!
How wonderful have you both here. Reem your dishes all three look scrumptious as usual. And of course your beautiful photos. Hi Nami, hope you both are a truly lovely day.
I agree with Nami, Reem your blog is beautiful. This looks like a wonderful meal. Great recipes, thanks for sharing!
Amazing recipes! What a delicious meal! I love the honey glazed shrimps, cole slaw and best of all, the rose cake! Great guest post, Reem! Thanks for sharing, Nami!
Reem I totaly agree, nami is a sweety and great online friend! (thx again nami for all your support).
So many impressive recipes, especialy the rose cake caught my eye. Reem I recently stumbled on your pretty blog, you have style girl! 😉
Oh Nami I love your pick for today’s guest! Reem is such a sweet sweet person, friend and a blogger..you just have to adore her!
Reem your dishes are made with perfection..amazing photography as always!!!
So happy to find you two on one place!!! I wish you both happy International Women’s Day!!!!
Sandra you are a sweetheart….
I love you, you know that right…
TWO dishes! And both sound really awesome… I adore shrimp and honey-glazed sounds fantastic! The rosewater cake sounds delicious! Beautiful guest post, Nami & Reem! Love it 🙂
Hi Reem, what a beautiful guest post! I’ve been a fan of yours for a while now, so it’s no surprise you came out with this great recipe, or should I say recipes! Surely the shrimp will knock my family’s socks off, thank you for sharing!
And I agree with you, Nami rocks!
I love honey and soy sauce mixed together. This sounds wonderful!
What a great post!! The shrimp sound wonderful (the one seafood that I like), and my husband would love them too! Going to have to try that for sure!
You did brings some great recipes with you to guest post-yum! The flavors you brought together in the glaze for the shrimp sound like an awesome combo. I am sure I could put away a number of these! Well done.
The pictures are beautiful and the food looks amazing. Wonderful guest post!
Everything looks so good! Love the light, bright and colorful photos Nami. Reem is really talented 🙂
They all look wonderful, we have a similar cake like this in Greece. Lovely photos!
Nami and Reem in a blog.. a dream! I’d love to taste these shrimps: they look perfectly glazed 🙂
Great post and very interesting.
Would love to have you participate in my new bloggers event The Soup Kitchen here http://thespanishwok.blogspot.com/2012/03/soup-kitchen-bloggers-event.html
I love Reem too! Can’t wait to try those honey glazed prawns! 🙂
Thank you, Nami for having Reem as your guest and an excellent choice. I recently started following Reem’s blogs and I just want to say, how much I admire her posts, and amazing photography. This is a beautiful dish and just perfect for two beautiful friends.
~ ray ~
Thanks Nami for introducing us to Reem 🙂 Nice to meet you Reem!
All these recipes look amazing!!! It’s the perfect meal to have!!! I’m gonna bookmark these recipes and will give them a shot ~
I agree with both of you 🙂 Blogging takes time, effort, dedication and passion that’s why it’s so important to have people that so supportive and kind like the food blogging community ~
I enjoyed this post, everything is so beautiful. It is nice to meet you Reem, I will have to check out your space soon! 🙂
What a great recipe and guest blog post!! I agree.. I want to see Reem’s house as well… her pictures are stunning. 🙂 I would eat this shrimp and cake in a heartbeat. 🙂
Oh my, those prawns look so tasty! I love honey glazed prawns but they are often deep fried in a batter – these are so much better. And the cake? Yoghurt cake of any kind will have me standing at attention. Off to check out Reem’s blog.
I love shrimp infused with citrus flavors and just a bit of sweetness–these would be right up my alley. Beautiful guest post–perfect example of what I consider the greatest reward of blogging: making friends. Now I’m off to Reem’s site! 🙂
ah what a nice post! I am off to discover Simply Reem too now 🙂
Meeting and getting to know new friends is very comforting…it’s a plus if they know how to cook =). Great photos! It made my stomach growl =)
Nami, one thing (out of many things) I like about your blog is I really get to learn about other high quality guest food bloggers. Needless to say this honey glazed shrimp dish is nicely executed and perfectly presented. I love that coleslaw side it seems to balance the shrimp well. Thanks Reem for the wonderful recipe!
What a beautiful post 🙂 Nami is really lovely! I luuuurve those shrimps!
It all looks absolutely delicious! The combination of the yummy shrimp with the asian coleslaw is just perfect. I enjoyed taking a look around Reem’s site 🙂
This entire dish is perfect for summer. Well truthfully, its perfect for any time of the year. I LOVE it. I already saved this and plan on making it very soon
beautifully presented
This looks extremely delicious!
I saw Reem’s post and got excited that two of my favourite bloggers had joined forces! 😀
A lovely guest post! I love Reem’s blog and her food looks just amazing.
Cheers,
Rosa
What a gorgeous meal. I am drooling over that shrimp. The flavors in that dish are calling to me!
What a fabulous collaboration between two of my favorite bloggers! Reem, this is a fabulous recipe! It’s the kind my husband and I wait all summer for. When this cold weather lets up, I’ll be making him fire up the grill to make these for us! Thanks, ladies!
OMG…can’t wait to be April so we can start buying shrimps.
Reem is absolutly wonderful, I didn’t know her blog until now, her blog looks wonderful.
Nice to meet you Reem! Lovely post and that coleslaw! YUM!
Oh you are right these pictures and so very fresh and gorgeous. Thank you for introducing us to Reem…I am heading over to her blog now 🙂
Happy Friday Nami!
Oh what a wonderful guest post Reem and what an honor to be so nicely recognized Nami. The meal, especially the cake, looks amazing and so delicious. The shrimps are gorgeous.
Can’t believe that I have never been to your blog. I am so glad I found it. I love Japanese food and have done little cooking of it myself. I am looking forward to learning some dishes from you!
Wow. I’m IN! Love honey glazed shrimp. Wonderful guest post, and of course love the photos! 🙂
This sounds like a delicious and simple recipe! Cole slaw with cider vinegar and sesami oil looks delicious.
Two of my favorite gorgeous bloggers in one page! Love the post and I have this weakness for shrimp .. so LOVE IT!
the prawns look amazing!!! i wouldnt mind some right NOW!!!
wow these shrimp look amazing nice to meet you
A lovely trio of recipes especially those giant shrimps.
Hi Nami! It was so good to speak with you over the phone. I have popped over to Reem’s blog as well. You both are such stellar cooks, food stylist and the food photography has always kept me on my toes. Beautiful colours and photos. Right now I feel like just grabbing the bowl of prawns and run for it.. LOL.. Going to be selfish here and not share. Have a good weekend!! xoxo
that looks absolutely delicious!
Oh, what fun! I love BOTH of your blogs…and how fun to see you work together. Food bloggers are the best!!!
Reem, as always you’ve shared both beautiful and delicious recipes…YUM!
Nami, what Reem said about you is spot on…you are one of the sweetest bloggers around.
Everything looks gorgeous and mouth-watering! Thanks Nami for introducing such a talented blogger!
So nice to meet Reemi! Nami, this post is so adorable! First of all, I had similar to this shrimps yesterday 🙂 Anyway, so beautiful 🙂
And the cake, oh my gosh, I adore this cake. I made my own rosewater from my grandmother rose garden, I will definitely try this one 🙂
Thanks for sharing!
Aaahhh.. I need to get shrimps and try that delicious honey-glazed recipe 🙂
Hi Nami and Reem,
What a beautiful guest post. The recipes look amazing as do the pictures. Yes, blogging does take time and effort but is so fulfilling and rewarding.
So glad to see this yummy recipe as everyone in my house love shrimp.
I haven’t been able to blog hop or post anything new since I am on spring break with my daughter in New York visiting close friends and family. Will be back in 10 days. Please excuse me.
Thanks and have a great weekend.
Wow, all of these recipes look incredible!! What a sweet post. Nami really is the best 🙂
Two of my favorites on one page! An absolutely stunning dish – the photos, presentation…everything!
What an amazing dish! The photos are amazing -I’m actually salivating a bit right now!
Beautiful photographs! Love these recipes. I would love to make them as soon as my kitchen back.
Beautiful! And yes I agree with you, I also feel warm and cozy whenever I read Reem’s blog! 🙂
OMG Shrimps and seafood are my weakness thats why I love Japanese food!
What an awesome post 🙂 This is why most of us take the time to food blog, the incredible people you meet and the friends you make! Outstanding dishes Reem, beautiful as always and a lovely guest post Nami!
This looks like the absolute perfect dinner to me, so fresh, delicious and beautiful! I am bookmarking this one!
I love that you used yogurt in this-looks delicious!
I love shrimp and coleslaw….and now I am craving both. Beautiful photos
I am so glad that Reem guest posted for you. Its nice to know another lovely blogger. Her pics are stunning and both the dishes look sensational. Well done Reem!
Loved all, especially the yogurt semolina syrub cake, and also love all recipes by simply ream, thank you both dear foodies….
Thanks for the ultimate recipe
Gorgeous! I love the idea of using rosewater in the cake. Those honey glazed shrimp look delicious and perfectly cooked.
Wow Nami this looks so good!!!!!
Thanks for this recipe for honey glazed shrimps with Asian coleslaw and rose cake. The pictures are wonderful.
Love this recipe from guest post Reem. I am a big fan of shrimp. Thanks for sharing!
All wonderful recipes but that rose cake sounds especially tempting.
Wow. You have brought this shrimp dish to a whole new level. I am loving all of the flavors, colors and textures. Thanks for sharing Nami, your photos are stunning as always! =]
This looks amazing! I will have to make it for me and my hubby later this week.
Honey glazed shrimps sounds so wonderful!
Thank you soo much for this recipe.
Grandma Kat
XOXOXOXOXO
I though I already posted a comment here, but I guess I got confused (easy for me), lol.
I love both of you and your beautiful sites…this is a fantastic guest post, and I am just crazy about that slaw 🙂
Hugs to you both 🙂
Do you know the nutritional value of the honey glazed shrimp?
Hi Sam! I don’t share the nutritious value. Sorry about that.
Hi Nami,
I am one of your avid follower and have tried many of your recipes at home. 🙂 Today I am looking at the honey glazed shrimps and planning to make it for the kids. If i am going to make 1 lbs of the shrimps, do I have to double up the marinade sauce? or will it be too much or strong?
Thank you!
Regards,
Julie
Hi Julie! Thank you so much for following my blog and trying my recipes! I think it’s best to double the sauce. 🙂