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Doughnuts. ingredients: 2 1/2 cup flour 1 packet instant yeast 2 table spoons sugar 1 egg 150 ml warm milk 60 gm melted butter mix the warm milk & melted butter . mix other ingredients & add the milk-butter mixture. knead well ( must be little sticky) leave in warm place till double in size (for minimum 1& half hour). roll the dough (1 cm thickness) & cut with round cutter & make a small hole in the middle using small cookies cutter . leave again in warm place to double in size (cover with a towl) fry in deep oil till golden brown on each side.(it will take 1 min for each side) Drain on prepared paper towels and add melted chocolate on top and decorate them with colored sprinkles. |
Friday 28 September 2012
doughnuts
Egyptian Falafeel
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| العجينه :كيلو فول مدشوش ويتنقع فى الميه لغايه ما يبقى طرى . حانضع في الكبه ونفرمه كويس بعد لما نصفيه ونضيف عليه ( حزمه بصل اخضر + حزمه كزبره خضرا + حزمه كرات + حزمه بقدونس + فصين ثوم + وملح وفلفل وكسبره ناشفه ( ممكن نضيف بهارات مشكله او بهارات فلافل ) زياده اذا حبيتم .. ممكن بعد كده تشيليها في اكياس في الفريزر وساعه القلى انا باحط عليها بيضه وشويه باكينج صودا ( ربع م شاي ) و قطعه خبز توست او صمون مبلل بالميه ( ده بيخليها هشه زي الجاهزه بالظبط واعجنهم وبعدين نقليها فى الزيت.
- 1 kilo dried cruched beans ( soaked in water for whole night , add water every 4 hours )
- 1 bundle green onion
- 1 bundle parsley
- 1 bundle green coriander
- 1 bundle leek
- 2 cloves garlic
- salt + peper + dried coriander
- wash the beans and drain , blend it in the food processor
- add the green herbs and blend again , then add your spices .
- take small amount from this past and keep the rest in the freezer .( divide the amount into 6 parts )
- add 1/4 teaspoon Baking Soda and ( soak small piece of bread or( toast) in water and add it to the paste, this will make the falafeel fluffy )
- make small balls , and fry them in hot oil until they become golden .
- serve them bread , tomato , arugula and Tahini Sauce .
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Tuesday 25 September 2012
Corn Salad
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Cook the Corn Kernels on the steam , then brush them with little butter . In a large bowl mix the red & green onions + cucumber + tomato , Balsamic vinegar, olive oil, salt, and pepper. Just before serving, pour it over the corn. Taste for seasonings and serve cold or at room temperature. |
Saturday 22 September 2012
Egyptian Koshary" English 'recipe "
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| The Most Famous traditional Egyptian dish.... - 1 cup brown lentils - 2 cup rice - half cup vermicelli - 3 cups small pasta - half cup chickpeas ( canned) - 5 big onion ( slices ) - oil for frying onion - salt-pepper- cumin - boil 1 cup of lentils in 1 1/2 cups of water for 7 min , then add the washed rice and add about 1 cup water ,until boil , reduce heat , cover and let them to cook for 10 min . - boil the pasta in water with little oil and salt , leave it aside. - mix the onion with little flour , salt ( to become crispy) and fry it in oil until it become golden. For the tomato Sauce - 2 table spoons of oil + 5 cloves chopped garlic + 1 chopped onion stir together then add 2 cups of tomato sauce (tomato past + water ) + 2 tablespoon vinegar + salt +| pepper + cumin , reduce the heat till the sauce become little bit thick. For vinegar Sauce - 1/4 cup lemon juice - 1/4 cup vinegar - 1/4 cup water - 2 teaspoons paprika - 2 cloves chopped garlic - salt & pepper according to your tast mix these all ingredients together and but them in small bottle and leave it aside To assemble the dish : - put the pasta , then add the rice & lentils then pour some tomato sauce and little bit vinegar sauce . then add the chickpeas and finally addd the fried onion serve the dish beside the tomato sauce and vinegar sauce . |
Friday 21 September 2012
Egyptian Easy Basbosa
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| ingredients - 1 cup yogurt - 1 1/2 cup semolina -1/2 cup coconut powder - 1/2 teaspoon Baking Powder - 3 tablespoon ghee - 1 full cup sugar For the syrup: 1 cups water 1cups sugar 1 tablespoon lemon juice - stir the yogurt with the ghee and sugar and mix them well . - add the semolina , coconut and Baking Powder , mix all the ingredients together - leave them to rest for half an hour - Pour the mixture into the prepared baking tin " 26 cm" , Bake in a 190°C preheated oven for 35 minutes or until top is golden.- Remove from oven and pour all over the cooled syrup. Set aside to cool into a room temperature, cut into square shape, pour the syrup on it and serve it with fresh cream and chopped Almond. To prepare the syrup:
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cinnamon cookies
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| Cinnamon Cookies ingredients 1 1/4 All purpose four 1 tablespoon cinnamon powder pinch of Salt 1/2 teaspoon Baking Powder 1 egg 1/2 teaspoon Vanilla powder 1/2 cup confection sugar 1/2 cup butter " room temperature "
- Mix the sugar and butter with the electrical mixer , then add the egg and mix until Fluffy.
- Add the cinnamon + Baking powder + pinch of Salt to the flour .
- Knead the dough until smooth then refrigerate it for half an hour .
- roll the dough on floured surface approximately 1 1/2 inches (thickness ).
- Use cookies cutter and make any desired shapes & enter preheated oven (180 degrees) for 15 minutes.
- leave them until completely cool then stick each tow with jam and decorate with powdered sugar.
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Cucumber-Yogurt Salad with Mint
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1 cup whole-milk plain yogurt
1 teaspoon minced garlic 1 tablespoon lemon juice 1/2 teaspoon salt
1/2 teaspoon pepper
2 tablespoon dried min
2 medium cucumbers, peeled, seeded , diced
In a bowl, mix yogurt, garlic, pepper , salt and dried mint together until smooth. Chill until ready to serve. Just before serving, mix in cucumber . Add salt to taste if necessary, garnish with mint leaves and serve.
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Tuesday 18 September 2012
chicken Fajita
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| chicken Fajita 500g chicken breasts cut in slices juice of 2 lemons 1 tbs of vinegar
cilantro leaves
1 tsp ground pepper 2 tbs of fajitas seasoning ( ready -made) 1/4 cup of olive oil 1 tsp of garlic powder 1 tsp dry oregano salt mix all ingredients together and marinate the chicken breasts for 2 hours in the fridge ... cut bell peppers in slices ( red, yellow, green ) and the onion and cook with some oil in a non stick - heavy pan , til tender ...then add the cilentro , remove and set aside . in the same pan cook the chicken breasts til becoming soft ... add the peppers and onion ... serve hot with tortilla breads and salsa . |
pasta with pesto sauce :)
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| pasta with pesto sauce :) pesto sauce : 3 cloves garlic
2 cups fresh basil leaves
3 tablespoons pine nuts (pignolia) 1 dash salt and pepper 1/2 cup extra virgin olive oil 1/2 cup Parmesan cheese grated Add the garlic to the food processor and mince. Next, add the basil leaves, pine nuts, and a dash of salt and pepper to the bowl of the processor. While the processor is running, slowly drizzle in olive oil through the feed tube until all the ingredients are pureed. If the pesto is too thick, add a tablespoon of water. Cover and refrigerate until you are ready to use it. This should keep for 2 - 3 days in the fridge or u can keep it in the freezer. |
Tomato- Basil cream soup ...
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| Tomato - basil cream soup ...... شوربه كريمه الطماطم والريحان - قطعوا 5 وا 6 حبات طماطم مع حبه بطاطس صغيره + فص ثوم + حبه جزر صغيره وضيفلهم ميه واتركوهم لحد لما الخضار يلين اطفوا النار واتركوهم يبردوا خاااالص . - اضربوهم في الخلاط كويس وصفوهم وبعدين رجعوهم تاني علي النار وضيفوا المرقه سواء طبيعيه او مكعب دجاج وبعدين + ضيفوا ملعقه كبيره صلصه طماطم جاهزه + م سكر واتركوهم شويه ع النار وقبل ماتطفوا النار تضيفوا حوالي 2 م كبيره ريحان ناشف + نص كوب كريمه طبخ ...وتقدم بالهنا والشفا |
Grilled Kofta
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Ingredients:
-
Half kilo minced meat
-
I big onion
-
2 garlic cloves
-
Mixed spices (paprika, nutmeg, …whatever you want
according to taste)
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Salt- pepper
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1 bundle parsley
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For the tomato sauce (2 tablespoons butter – minced
parsley – ¼ cup tomato paste) mix them together.
Method:
-
In food processor, mix the meat + onion + garlic +parsley
+ salt / pepper /spices.
- Put the
mixture in a pan with cover & bring a piece of coal & heat it then put this
heated coal on a piece of Aluminum foil in the middle over the meat, pour some
oil over it & close firmly the pan for 20 minutes.
- Form the
Kofta and put them in skewers, Brush them with the tomato Sauce during
grilling.
- Serve it with Tahini sauce, Arabic
bread and green Salad.
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Happy Valentine Day ;)
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| Chocolate chips muffins |
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| coffee morning with french toast |
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| just you and me |
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| brown bread |
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| Chocolate dipping with marshmallow & fruits |
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| strawberry parfait |
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| ice-cream |
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| fruit Salad |
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| even the kids must learn how to say " i love you ".. |
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| Just Nuts |
Egyptian Macaroni with Bashamel
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Monday 17 September 2012
salmon fillet with honey - mustard and soy sauce.
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salmon fillet with honey - mustard and soy sauce.. ingredients : 1 piece Salmon fish 2 tablespoons honey
2 tablespoons soy sauce
1 – 2 teaspoons lemon juice, approximately 2 teaspoons mustard 1 tablespoon olive oil 2 salmon steaks Salt Pepper Preparation: Combine honey, soy sauce, lemon juice, oil and mustard in a medium size bowl. let marinate for 1 hour Reserve the remaining sauce. Preheat oven. Line a small baking pan with foil and coat with cooking spray. Transfer the salmon to the pan, skinned-side down. (Discard the marinade.) put the salmon in the oven (medium heat) for max 25 minutes. Drizzle with the reserved sauce and garnish with sesame seeds or dill |
Egyptian Koshary
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| المقادير كوب عدس ابو جبه ٢ كوب رز مصري حوالي نص كوب مكرونه شعريه حوالي ٣ كوب مكرونه حجم صغير اي نوع تفضلينه حمص حب " مسلوق " او معلب جاهز ٣ او ٥ بصلات كبار مقطعين جوانح كميه كبيره من الزيت للتحمير بصله متوسطه لطهي الارز كمون - ملح - فلفل اسود الطريقه - اقلي البصل في كميه زيت وفيره ( استخدمي زيت الذره * قبل ماتقليه تملحيه وترشي عليه دقيق عشان يخليه يقرمش قلبيه علي النار لحد لما يبقي لونه ذهبي وليس بني عشان طعمه مايمررش بعديه اقلي الشعريه في نفس الزيت الي قليتي فيه البصل قلبيها علي النار الي ان يصبح لونها بني اشقر صفيها من الزيت واحتفظي بيه علي جنب في حله علي النار فيها ميه اسلقي العدس نص سلقه من غير اي اضافات بس ورق غار هاتي الزيت الي قلينا فيه الشعريه قبل كده وقلبي فيه البصله المتوسطه الي ان تذبل ضيفي الشعريه المقليه ضيفي الارز المصري المغسول جيدا ومصفي وبعدين ضيفي العدس ضيفي ميه سلق العدس وزودي ميه عاديه عشان الرز والعدس يستوا مع بعض تقريبا الميه حاتغطي الرز والعدس بحوالي سم وراعي ان الميه الي ضيفتيها تكون سخته اتركيهم واول مايغلوا هدي النار واتركيهم يستوا اسلقي المكرونه بالطريقه العاديه وخليها علي جنب |
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| مقادير صلصه الكشري ٦ فصوص ثوم وممكن اكتر بصله كمون ملح فلفل ٢ م خل باكيت صغير صلصه طماطم قرن فلفل - اختياري لو حاباها تبقي حاره نص كيلو طماطم شويه من الزيت الي قلينا فيه البصل والشعريه افرمي البصل والتوم والطماطم بعد نزع قشرتها ومعاهم قرن الفلفل الحامي كلهم في الخلاط ضعي الزيت الي قلينا فيهالبصل والشعريه علي النار وضيفي عليهم خلطه الطماطم وبعدين الصلصه الجاهزه وسبيهم علي النار يتسبكوا شويه وبعدين ضيفي الملح والفلفل والكمون والخل |
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| الدقه فنجان عصير ليمون فنجان خل فنجان ماء ملح وفلفل حسب الرغبه بودره فلفل حار فصين ثوم مفرومين ناعم نخلطهم مع بعض كلهم ونضعهم في زجاجه علي جنب الان رصي طبق الكشري مكرونه وعليها ٢ م زيت من الي قلينا فيه البصل والشعريه العدس والرز وبعدين الحمص المطبوخ بعد مانقلبه في شويه كمون وملح وفلفل وبعدين البصل المحمر ويقدم بجانب الصلصه والدقه بالف هنا وشفا |
Sunday 16 September 2012
Eid Mubarak
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| Butter Cookies |
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| Egyptian' kahk |
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| cinnamon Cookies |
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| Egyptian Ghoraiba |
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| Eid'sweets Collection |
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| Egyptian Kahk |
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