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Blog — Nourish

ecru's inspiration and a look behind the scene of how we make our products

Island Chicken Skewers

Ingredients:  Chicken breast cubed Green peppers Onions Pineapple Wooden skewers For the marinade- Onion Chiles Garlic Five-spice powder Pepper Salt Olive oil   Instructions: Blitz together onions, chiles, garlic, five-spice powder, olive oil, pepper, and salt in a food processor and smother the cubed chicken in it for at least three hours. Soak the wooden skewers in water so they don’t burn when put on the grill. Arrange each skewer with chicken, green pepper, onions, and pineapple slices. Fire them up on a very hot grill so the onions tenderize, the chicken cooks through, and the pineapple caramelizes Serve on the Green Arabesque Tray.   Enjoy! Noor (Images courtesy of ecru)       
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Growing up we always had pickles from my maternal grandmother’s house.  It was a thing she always did.  I especially loved her turnips that she pickled with brine that had coloring from beets.  This is something that she passed down to my mom, and aunts and uncles.  My youngest uncle seems to have picked up the pickling gene from her.  I’ve always wanted to pick up this “talent”, and since we are quarantined, I thought it would be the perfect time to do it.  I researched some recipes on Pinterest and found that Cookie + Kate’s recipe was the most accessible.  The beauty of pickling, it makes food last.  A perfect thing for these times.  I also found the whole...
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Best Lemonadela Recipe from California

Ingredients: 3 lemons- coarsely chopped (about 3 cups) 2 cups fine sugar 2 cups freshly squeezed lemons 5 cups of water Ice Method: In a blender, combine the chopped lemons, sugar, and lemon juice. Pulse the lemon mixture a few times then blend on high speed for 2 minutes until the lemon chunks break down and become smoothie-like. Strain the lemon puree through a fine strainer and into a pitcher, pressing the solids through with the back of a spoon. Discard the solids, pour in the water, stirring with a wooden spoon until the lemon puree fully dissolves and mixes thoroughly with the water. Serve over ice.
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Adele's Artichokes

Ingredients  400 grams of chickpea (can or dried) 2 Pots of artichoke hearts 2 Onions sliced in rondels 1 Tablespoon of butter 1 Lemon Juiced Parsley Leaves for decoration Salt and Pepper   Technique First, let us prepare the chickpeas if they are dried then soak them overnight with a teaspoon of bicarbonate of soda. Once soaked then boil them for roughly 30 minutes until tender. If you are using a can then rinse them well. I usually soak my chickpeas in freshwater once ready and while soaking them in the water I rub them together for the skin to loosen and flow up to the top. Once the skin floats up to the surface of the water, skim it...
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Magnetic Stars

We were in the mood for a majestic and vibrant table one night.  I love the idea of flooding one color throughout the setting.  So we used our cobalt blue Ceramic Stars and had a blue table cloth from my travels, and added heavy blue glasses that I bought when I first got married.  We found some zesty light green leaves to add some freshness.    
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Tropical Adventure

Longing for an adventure we decided to go into the jungle for our dinner.  Using our palm placemats and napkins we created the base to our table for the day.  Some gold plates form Lebanon, tortoise glasses, and an oversized candle on top of our Marble Star Plate.  We learned about animals and talked about our future expeditions together.  Noor
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Pink Dreams Table

When your daughter requests a pink table, a pink table she will get.  I don’t have any pink tablecloths at home so instead, I folded a Turkish towel with pink stripes I bought in Istanbul several years ago.  Paired our Coral Ceramic Stars as well as coral melamine flatware to add to the pink them.  Noor
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Mama Hajiya's Tashreeb

Like any recipe given down from one generation to another, this one does not have exact measurements for the ingredients.  INGREDIENTS: Machboos Spices Trumeric Cumin Black Pepper Salt Onion, quartered 4-6 Cloves of garlic, chopped finely 500 Grams of Lamb Stew Chunks Tomato Paste 2 Cans of Chopped Tomatoes 2 Carrots, cubed 2 Potatoes, cubed 1 Small Pumpkin, cubed Black Eyed Peas 1-2 Pieces of Iranian Flat Bread   How to make it: Wash the meat, a pro tip is to wash it with vinegar.  Then rub it with the machboos spices, turmeric, cumin, black pepper, and salt.  In a stew pot, add the quarter onions and chopped garlic cloves. Let them brown and then add the meat and cook...
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We All Scream for Ice Cream

Our latest image for our landing page was inspired by ice cream parlors.  Ice cream tends to put a smile on anyone's face.  Who wouldn't enjoy ice cream as much as these people?  Have a little ice cream, before our summer is over...  (Images courtesy of Pinterest)
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Berry Crumble

Ingredients: 1 cup of blackberries 1 cup of blueberries 1 lemon 1 cup of flour 1 cup of oats ½ cup of brown sugar 1 teaspoon of flakey salt ½ a cup of pecans ½ teaspoon of ground ginger ½ tablespoon of cinnamon ½ stick of ice-cold butter cubed Directions: Preheat the oven to 120c. Use the heat from above with fan option. Toss the berries with a little bit of flour, half the ground ginger, half the cinnamon, squeeze of lemon, and lemon zest and place in a heavy skillet and bring to a slight simmer. Meanwhile, toast some pecans. In a bowl, place the remaining flour, spices, sugar, salt, oats, and brown sugar. Use your hands to crumble...
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