فته الدجاج

فته دجاج 

تغسل الدجاجه، وتسلق بالماء وتزال "الزفره"  ثم يوضع معها عود قرفة، حبهان- 
فلفل اسود وملح ويترك حتى يتسوي ومن الممكن استعمال صدور الفراخ الفيليه 

يحمص الخبز العربي في الفرن او يقلي في الزيت ويترك جانبا- 

  يطبخ الأرز بمرق الدجاج حتى يتسوي مضاف له  ملعقه كركم لاعطائه اللون الاصفر- 

يخلط كوب ونص من الزبادي مع ٤ ملاعق من الطحينة، وفصين ثوم مفرومين ناعم   وملح وفلفل وعصير الليمون 

 نضع الخبز في طبق عميق، نضيف الأرز نضع عليهم قليل من مرق الدجاج ثم

 صلصة الزبادي المخلوطة.

 نضع قطع الدجاج بعد نزعها من العظام ونزينها بالبقدونس والصنوبر واللوز، نرش الفلفل -والسماق فوقهم

 . نسخن شويه سمن وتسكب فوقهم 

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Creamy Potato Dill Salad

Creamy Potato Dill Salad 

• Ingredients :

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• 3 medium potatoes , boiled and peeled

• Salt and black pepper

• 2 stalks green onion 

• 1 cup mayonnaise  

• Half bundel of chopped fresh dill (about 1/4 cup )

• 1 to 2 tablespoons vinegar 

• 1 teaspoon minced garlic 

• 1/2 Lemon juice 

• 1 tablespoon mustard 

Method :

Mix the Mayonnaise , minced garlic , vinegar , mustard , lemon juice , salt and pepper .

Cut the potatoes into 1-inch pieces, add them to the bowl as you go. Stir gently until all the potatoes are coated with the dressing . then add the fresh dill , green onion . You can make the salad up to a couple of hours in advance. Keep covered at room temperature. Don't refrigerate or the potatoes will lose their rich, smooth texture.

Orange cake

Orange Cake 

Ingredients : 

- 6 large eggs 

- 1 teaspoon Vanilla extract or powder 

 -2 1/4 cups  sifted flour 

- 1 1/2 cup fine white sugar 

- 1 tablespoon  Baking Powder 

- 1 teaspoon salt 

- 2 tablespoons grated orange zest 

- 1/2 cup  vegetable oil

- 3/4 cup freshly squeezed orange juice (2 - 3 large oranges )

Method : 

Separate the eggs. Place the egg yolks in one bowl and the whites  in another bowl . 

Preheat the oven " 170 C" before starting . 

In the bowl of your electric mixer, (or use a hand mixer) place the flour, sugar (about 1/4 cup), baking powder, salt, and orange zest. Beat until combined. Make a well in the center of the flour mixture and add the egg yolks, oil, orange juice, and vanilla extract. Beat until smooth (about one minute). 

In a separate bowl, with the whisk , beat the egg whites until creamy .Gradually beat in the remaining  sugar and beat until peaks form.  With a large spatula or wire whisk, gently fold the egg whites (in three additions) into the batter just until blended.

Pour the batter into the pan and bake for about 50 minutes, or until a wooden skewer inserted into the center of the cake comes out clean. (When lightly pressed, the cake will spring back). Immediately upon removing the cake from the oven (turn upside down) the pan and place on flat surface so it is suspended over the counter. Let the cake cool completely before removing from pan.

PS. i got the recipe from "joy of baking" 

Zucchini Gratin

Zucchini Gratin …

Ingredients: 

  6 tablespoons (3/4 stick) unsalted butter 

  1 big onion, cut in sliced.

   2 pounds zucchini, sliced 1/4-inch thick 5 medium zucchini. 

 2 teaspoons salt

 1 teaspoon freshly ground black pepper

   1/4 teaspoon ground nutmeg

2 tablespoon all purpose flour

1 and half cup hot milk

  1 cup grated cheddar cheese

 

 

Method:

Preheat the oven to 400 degrees F.

Melt the butter in a large sauté pan and cook the onion over low heat for 20 minutes, or until tender but not browned. Add the zucchini and cook, covered, for 10 minutes, or until tender. Add the salt, pepper, and nutmeg then cook uncovered for 5 more minutes.

 

Stir in the flour in some butter. Add the hot milk and cook over low heat for a few minutes, until it make white sauce pour it on the zucchini mixture into backing dish.

 

Sprinkle the cheddar cheese on top of the zucchini mixture. Dot with 1 tablespoon of butter cut into small bits and bake for 20 minutes, or until bubbly and browned. 

Oriental Rice with pomegranate

Oriental Rice with pomegranate..

Ingredients:

-       2 tablespoon butter / ghee 

-       1 (medium) chopped onion

-       2 cloves minced garlic

-       ½ tablespoon mixed spices

-       2 tablespoon pomegranate molasses

-       ½ kilo minced meat

-       1 cup Basmati rice

-       1 cup chicken /or meat broth ( if not available you can add water )

-       Half cup roasted nuts (almond- walnut – pistachio)

-       2 tablespoon dried pomegranate. 

Method:

-       Heat the butter, add the onion + garlic and stir for 3 min. till they become tender.

-       Add the minced meat then the mixed spices and leave them to cook for 7 min.

-       Add the pomegranate molasses then add the rice to the mixture and stir slowly.

-        Add the broth and when it starts to boil, slow the heat and leave to cook.

-       Before last 5 min, add the dried pomegranate then turn off the fire and decorate it with the roasted nuts. 

Potato sausage stew (Alexandrian way)

Potato sausage stew (Alexandrian way)

Ingredients:

-       Kilo Arabic sausage.

-        5 or 6 Medium size potatoes cut them rings.

-       2 small onion, cut them rings

-       2 mediums Tomato – 2 medium green capsicum, cut them rings.

-       1 and half cup tomato sauce + 1 tablespoon tomato paste.

-       Salt- pepper – pinch of nutmeg.

Method:

-       Rub the potatoes rings with the onion spiced with salt and pepper. Then add the pinch of nutmeg.

-       Arrange them in the oven tray then add tomato +capsicum and finally add the sausage.

-       Pour the tomato sauce, turn on the fire when it starts to boil, slow down the heat and leave to cook.

-       Last 5 min. turn off the fire and transfer them to the preheated oven.

-       Serve it with plain rice. 

Chicken Biryani

Chicken Biryani.

Ingredients:

-       1 chicken cut it into 8 pieces.

-       1 big onion slices.

-       5 crushed clove garlic.

-       1 table spoon minced ginger

-       Half bundle of minced fresh mint

-       1 bundle minced coriander

-       1 cup yogurt

-       2 cinnamon sticks 

-       2 clove

-       3 cardamom

-       Salt- pepper- cumin

-       1 tomato cubed

-       1 red chili pepper (optional)

-       2 teaspoon gramasala spices (available in supermarkets)

-       ½ teaspoon dried coriander

-       3 cups steamed cooked basmati rice

-       2 onion sliced (fried in oil)

-       Butter + oil

-       Saffron (in 2 tablespoons of warm water)

-       Roasted nuts  

                                                                           

Method:

-       Heat the oil + butter, then add the whole spices (cinnamon sticks – clove)

-       Add the onion slices and stir till it become tender, then add the garlic + ginger and stir well.

-       Add the chicken pieces and stir on all sides, add the spices + some of the minced mint + yogurt + some of the fresh minced coriander + fried onion)

-       Slow down the heat and leave them to cook.

-       In other pot add half of the cooked rice, then add the chicken with its sauce and some fried onion, some fresh mint and coriander, then add the other half of the rice;

-       Pour the saffron on one side of the rice, slow down the heat and cover it with Aluminum foil and leave it to cook (25 min) .

-       Stir it with the fork slowly (to get the white and the yellow colored rice) and decorate it with roasted nuts, the rest of fried onion, fresh mint , coriander and serve.