Basboosa

Basboosa

Ingredients

 

- 2 cups semolina flour

- 1/3 teaspoon baking powder 

- 1 cup white sugar

- 1 cup sweetened flaked coconut

- 1/4 cup butter, melted 

- 1 cup plain yogurt

- 1/4 cup milk, or as needed

- 1/4 cup whole almonds

- 1 cup water 

- 1 cup white sugar

- 1 tablespoon lemon juice

Directions

1. Preheat the oven to 350 degrees F (175 degrees C). Grease an 8 inch square baking dish.
2. In a large bowl, mix together the semolina flour, baking powder, 1 cup sugar, coconut and butter. Add the yogurt and milk; mix until moistened but not runny or liquid. If you see that it is too dry, add more milk. Spread into a greased 8 inch square baking dish, smoothing the top as much as possible. Decorate the top with whole almonds.
3. Bake for 40 to 45 minutes in the preheated oven, until golden brown. While the basboosa is baking, combine the water, 1 cup of sugar and lemon juice in a small saucepan. Bring to a boil, and cook for at least 5 minutes.
4. When the basboosa has finished baking, pour the syrup over it as evenly as possible. Place it back in the oven for about 5 minutes, or until the syrup has been fully absorbed. Let rest for about 20 minutes before cutting into pieces and serving.

 

 

 

Barbecued Chicken

Ingredients

• 3 fresh chillies,(different colours)
• 4 spring onions
• 300 g cooked chicken
• ½ a small bunch fresh coriander
• 1cm piece of fresh ginger, peeled and finely grated
• 5 tablespoons barbecue sauce
• 1 lime
• 500 g self-raising flour, plus extra for dusting
• 400 ml light coconut milk, or semi skimmed milk
• sea salt
• 5 tablespoons sesame seeds, toasted
• hoisin sauce

Directions

Halve and deseed the chillies, trim and halve the spring onions, then very finely slice the chillies and spring onions lengthways and place into a bowl of iced water until they curl. Put to one side.

Shred the cooked chicken into a bowl. Finely slice the coriander (stalks and all) and add to the bowl, then mix in the grated ginger, barbecue sauce and a good squeeze of lime juice, then set aside. 

Place the flour, coconut milk or semi-skimmed milk and a good pinch salt into a food processor, then pulse a few times until you have a sticky dough. Transfer to a flour-dusted work surface and shape into a long sausage, adding a little more flour if it's too sticky. Cut into 16 equal-sized pieces, then flatten or roll each into circles (roughly ½ cm thick).

Equally divide the chicken mixture between each of the 16 dough circles (you'll need roughly 1 heaped teaspoon of chicken per circle), making sure to leave a 2cm gap around the edges. Pull and fold the sides over the filling, pinching the edges together to seal. Place the dim sum balls, upside-down in double-layered, lightly greased muffin cases and divide between two bamboo steamer baskets.

Place a wok on a high heat and fill with 2cm worth of boiling water. Once boiling, place the baskets on top of the wok and cover with a lid. Steam for 12 minutes or until light, fluffy and cooked through.

Drain and scatter over the spring onions and chillies, sprinkle with toasted sesame seeds and serve with a bowl of lime-spiked hoisin sauce for dipping.

Chicken Kefta Recipe

Ingredients

1

• 1 lb ground chicken
• 1 tbs dede's kefta kabob spice
• 1 tsp salt
• 1/2 tsp ground black pepper
• 1/2 cup chopped parsley
• 1/2 cup finely chopped white or yellow onion
• 3-5 tbs olive oil
• 2 tbs butter (optional)

cabbage slaw:

• 2 cups finely sliced red cabbage
• 3 tbs parsley
• 3 tbs olive oiil
• 3 tbs balsamic vinegar
• 1/2 tsp salt
• 1/2 tsp ground black pepper

• Directions

  Start off by mixing all of the ingredients except the olive oil in a bowl, combine all of the ingredients well.
  Preheat a pan on medium heat, add 3-5 tbs of the olive oil. Cook for 3 minutes on the first side and then 3 more minutes on the other side. Add the butter right before the chicken is done cooking. These can also be grilled as well for the same amount of time. Serve with garlic sauce and pita bread.
  For the cabbage slaw, mix all of the ingredients right before serving.

Tuna Casserole

INGREDIENTS :

• 5 tablespoons unsalted butter, divided, plus butter for baking dish, plus 1 tablespoon melted
  1 1/2 medium yellow onions, diced
  Salt and freshly cracked black pepper
  5 cups white button mushrooms, trimmed and sliced
  1/4 cup sherry
  2 teaspoons soy sauce
  1/4 cup all-purpose flour
  2 cups low-sodium chicken
  broth orchicken stock
  1 cup whole milk
  1 tablespoon fresh lemon juice
  1 cup frozen petit peas
  2 (5-ounce) cans tuna packed in olive oil, drained
  3 cups dry egg noodles
  2 cups grated Cheddar
  3/4 cup bread crumbs(recommended: panko)

DIRECTIONS :

In a large heavy-bottomed skillet, melt 1 tablespoon butter over medium-high heat. Saute the onions until

translucent and fragrant; season with salt and pepper. Add the mushrooms and cook, stirring occasionally for about 2 minutes. Stir in the sherry and soy sauceand cook until the majority of the liquid has evaporated. Remove from the heat and set aside.


Melt the remaining 4 tablespoons of butter, in large heavy-bottomed saucepan over medium-low heat. Whisk in the flour and cook for about 2 to 3 minutes. Slowly add the chicken broth, whisking constantly. Bring to a boil, then whisk in the milk. Reduce the heat to a simmer and continue cooking for an additional 5 minutes.


Add the mushroom mixture to the white sauce and stir in the lemon juice. Season the sauce with salt and pepper, to taste. Add the drained tuna and the peas; stir just to combine. Check seasoning and add more salt and pepper, if needed. Remove from heat.


Cook the egg noodles in a large pot of salted boiling water according to package directions just until al dente. Drain and return it to the saucepan. Add the sauce, stirring gently to coat the noodles. Transfer the mixture to the prepared baking dish.



In a mixing bowl, toss together the grated cheese and the bread crumbs. Drizzle with the 1 tablespoon of melted butter and toss. Sprinkle evenly over the casserole. Bake until the topping is crispand the sauce is bubbling.

Cherry-bourbon-pie

Ingredients :

Crumble :

     - 1/2 cup old-fashioned oats.
     - 1/4 cup all-purpose flour.
     - 1/4 cup (packed) light brown sugar.
     - 1/4 cup sliced almonds.
     - 1/2 teaspoon kosher salt.
     - 1/4 cup (1/2 stick) chilled unsalted butter, cut into 1/2 pieces.

Pie :

     - nonstick vegtetable oil spray.
     - 1 pie crust, homemade or store-bought.
     - 3 (24 ounce) jars pitted sour cherries in syruo, drained well (about 6 cup).
     - 3/4 cup sugar.
     - 1/4 cup bourbon.
     - 3 tablespoons cornstarch.
     - 2 tablespoons fresh orange.
     - 1 tablespoons finely grated orange zest.

Preparation

For crumble:

                Whisk all ingredients except butter in a medium bowl until no lumps of sugar remain. Rub butter into oat mixture with your fingertips until it's completely incorporated. If butter begins to soften while mixing, chill mixture to firm it up, about 15 minutes (cold butter ensures a flaky, tender crumble). Cover and chill crumble up to 5 days ahead.

          

For pie:

                Preheat oven to 350°F. Line a rimmed baking sheet with foil; lightly coat with nonstick spray (for easy cleanup in case the pie bubbles over) and set aside. Line pie dish with crust and crimp edges decoratively. Place pie dish on prepared baking sheet.

Combine cherries and remaining 5 ingredients in a large bowl. Using a rubber spatula, gently mix until cherries are coated and mixture is evenly distributed.

Pour cherries into pie crust and top evenly with crumble. Bake until pie crust and center of crumble are deep golden brown and juices from cherries are bubbling and look thickened, 1 1/4–1 1/2 hours. (The juices will begin to ooze out of crust and onto foillined sheet.) Let pie cool for at least 2 hours at room temperature to allow filling to set properly. (Cutting into the pie before it's set will result in a runny filling.) Cover and let stand up to 1 day at room temperature.

 

Bulgur Chickpea Salad

Ingredients :

1 cup bulgur
2 cups boiling water
1/2 cup vegetable oil
1/2 cup fresh lemon juice
     salt to taste
     ground black pepper to taste
1 cup chopped green onions
15 ounce cangarbanzo beans, drained
1 cup chopped fresh parsley
1 cup grated carrots

Directions

1. In a heatproof bowl, pour boiling water over bulgur. Let stand 1 hour at room temperature.
2. In a small bowl, beat together oil, lemon juice, salt, and pepper. Pour over bulgur; and mix with a fork.
3. Place bulgur in the bottom of a nice glass serving bowl. Layer vegetables and garbanzo beans in this order on top of the bulgur: green onions, garbanzo beans, parsley, and carrots on top. Cover, and refrigerate. Toss salad just before serving.

Baked Ziti

Ingredients :
 
1 lb Italian Sausage.
1/2 medium onion, diced.
3 - 4 garlic cloves, minced.
1 (28 ounce) crushed tomatoes.
1 tablespoon seasoning.
  crushed red pepper flakes.
salt and pepper.
 
Pasta and cheese
 
3/4 lb penne rigate.
1 lb mozzarella cheese.
3/4 cup parmesan cheese(save half to top the pasta).
1 pinch red pepper flakes.
  butter.
 
Directions : 
 

1. To make the Sauce:.
2. In a large pot, brown Italian sausage over medium high heat until cooked through. About 5 minute.
3. Reduce heat to medium, add onion and garlic. Cook until opaque. About 3-4 minute.
4. Combine tomatoes, Italian seasoning, red pepper flakes, and salt/pepper with onion, garlic, meat mixture and bring to a boil.
5. Reduce heat to a simmer and cook covered for about 10 minutes, stirring occasionally.
6. Baked Ziti:.
7. Cook pasta according to package, generally about 9-11 minutes for al dente.
8. Half the mozzarella. Cut half the portion into cubes, and the other half into thin slices (should look like discs, which will go on top of the pasta).
9. Combine drained pasta with sauce, cubed mozzarella, 1/2 the parmesan cheese, and a pinch of red pepper.
10. Place the combined pasta/sauce/cheese into a buttered 9x13 pan (I like to use my Le Crueset, presents better at the table).
11. Top with remaining mozzarella slices and parmesan cheese                          

 

Chicken Kefta Recipe

Ingredients :

1 lb ground chicken.
1 tbs kabab spice.
1 tsp salt.
1/2 tsp ground black pepper.
1/2 cup chopped parsley.
1/2 cup finely chopped white or yellow onion.
3 - 5 tbs olive oil.
2 tsp butter (optional)

Directions :

Start off by mixing all of the ingredients except the olive oil in a bowl, combine all of the ingredients well.Preheat a pan on medium heat, add 3 - 5 tbs of the olive oil. Cook for 3 minutes on the first side and then 3 more minutes on the other side. Add the butter right before the chicken is done cooking. These can also be grilled as well for the same amount of time.

Creamy Chicken Pasta

 



Ingredients :

2 boneless skinless chicken breast halves, cut into thin strips.
4 ounces linguini, cooked al dente.
2 teaspoons cajun seasoning.
2 tablespoons butter.
1 thinly sliced green onion.
1 - 2 cup heavy whipping cream.
2 tablespoons chopped sun-dried tomatoes.
1/4 teaspoon salt.
1/4 teaspoon dried basil.                          

1/8 teaspoon ground black pepper.

1/8 teaspoon garlic powder.

1/4 cup grated cheese.    

 

 

Directions :

 

1. Place chicken and Cajun seasoning in a bowl and toss to coat.
2. In a large skillet over medium heat, sauté chicken in butter or margarine until chicken is tender, about 5 to 7 minutes.
3. Reduce heat add green onion, heavy cream, tomatoes, basil, salt, garlic powder, black pepper and heat through.
4. Pour over hot linguine and toss with Parmesan cheese.   

AdSense