Friday, July 14, 2017
Sunday, July 9, 2017
The Embassy of the Republic of Korea organizes the Preliminary Competition in Kuwait for the “2017 Quiz on Korea” contest.
1. Time and Venue
1. Time and Venue
, 27(Thu) July, 2017 at the Embassy of the Republic of Korea in Mishref
2. Contestant eligibility
a) Kuwaiti Nationals & Expats who can speak English and/or Korean.
- Korean nationals and those who and whose (grand) parent have (had) Korean nationality are not eligible for this contest.
b) Participants in the Preliminary Competition will be divided in two groups.
- i) Kuwaiti Nationals who are 18 years old or more (reference date for age : )
- ii) Kuwaiti Nationals who are under 18 years old and Non-Kuwaiti Nationals
- Participation in the final round in Seoul, Korea on will go to the grand prize winner of the group i) for whom flight ticket(Economy) and accommodation will be provided. (Tentative visit schedule to Korea : )
c) If the grand prize winner of the group i) is not available for the trip to Korea, the second-best contestant of the group i) will be given the opportunity to visit Korea and participate in the final round in Seoul, Korea on 15 Sep, 2017.
d) Good result holders for the group ii) will also be granted some prizes and souvenirs.
a) Individuals who want to participate in the Quiz Contest must send “Application form”to the e-mail address, firstname.lastname@example.org by .
b) Spectators who will not participate in the Quiz Contest can visit the Embassy Premise without prior registration.
4. Quiz Guideline
Contestants can prepare for the Quiz by downloading or viewing books about Korea at:
(English) http://www.korea.net ► Resources ► Publication ► About Korea
5. Contact point
email@example.com or call us at: 2537-8621/2/3/4/5
Korean Kuwaiti Cultural Diwaniya
Follow us on:
Facebook: Korean Culture Diwaniya
Make my child watch Les Miserables, again - done
Brushed up French using fabulous app called Duolingo - done
Made plenty of restaurant bookings and drooled over their websites - done
Booked a trip on the Seine, up the Arc De Triomphe, Louvre - done
Ensure we are suitably placed for fireworks on Bastille Day - done
Lose weight so I can eat as many croissants as I want - in progress
Reserved car with Avis with GPS and Wi-fi and got a Groupon 25%, looking forward to seeing family in Nantes and visiting the amazing Machines de l'Ile de Nantes, the Jazz Festival in Saint Emilion, visiting the chateaux in Bordeaux and eating way too much. More days in Le Marais, Paris and a 2 day Eurodisney finale.
Thursday, July 6, 2017
Wednesday, July 5, 2017
Amazing destinations and really fun adventures to be had with Rahhalah.Com. I would so do this if I was single and not having to keep the husband and the 14 year old daughter happy. Who knows maybe I can talk them into it next year.
Tuesday, July 4, 2017
4 large (120 grams) egg whites
1 cup (200 grams) superfine (castor)sugar or powder sugar
1/2 teaspoon pure vanilla extract
1 teaspoon white vinegar
1/2 tablespoon cornstarch (corn flour)
1 cup (240 ml) heavy whipping cream
1 1/2 tablespoons (20 grams) powder sugar(or to taste)
1/2 teaspoon pure vanilla extract
Berries, chocolate sauce.
Preheat oven to 250 degrees F (130 degrees C) and place rack in center of oven. Line a baking sheet with parchment paper and draw a 7 inch (18 cm) circle on the paper. Turn the parchment paper over so the circle is on the reverse side.
In the bowl of your electric mixer, with the whisk attachment, beat the egg whites on medium speed until they hold soft peaks. Start adding the sugar, a tablespoon at a time, and continue to beat, on high speed, until the meringue holds very stiff and shiny peaks. (Test to see if the sugar is fully dissolved by rubbing a little of the meringue between your thumb and index finger. The meringue should feel smooth, not gritty. If it feels gritty the sugar has not fully dissolved so keep beating until it feels smooth between your fingers). Beat in the vanilla extract. Sprinkle the vinegar and cornstarch over the top of the meringue and, with a rubber spatula, gently fold in. Spread the meringue inside the circle drawn on the parchment paper, smoothing the edges, making sure the edges of the meringue are slightly higher than the center. (You want a slight well in the center of the meringue to place the whipped cream and fruit.)
Bake for 60 to 75 minutes or until the outside is dry and is a very pale cream color. Turn the oven off, leave the door slightly ajar, and let the meringue cool completely in the oven. (The outside of the meringue will feel firm to the touch, if gently pressed, but as it cools you will get a little cracking and you will see that the inside is soft and marshmallowy.)
The cooled meringue can be made and stored in a cool dry place, in an airtight container, for a few days.
Just before serving gently place the meringue onto a serving plate. Whip the cream in your electric mixer, with the whisk attachment, until soft peaks form. Sweeten with the sugar and vanilla and then mound the softly whipped cream into the center of the meringue. Arrange the fruit randomly, or in a decorative pattern, on top of the cream. Serve immediately as this dessert does not hold for more than a few hours.
Serves 6 to 8.
Read more and view on Youtube: http://www.joyofbaking.com/Pavlova.html#ixzz4lr4SaY6t
Top tip: Make sure you feel the pavlova and it has started to harden whilst baking in oven, if it hasn't give it more time. Once done I keep the door closed and leave over night or for as long as possible to cool down slowly in the oven.
Always a huge hit!
Dessert Cuisine: Italian
Calories: 490 kcal
Author: Chef Dennis Littley
Ingredients 6 large egg yolks 1 cup sugar (201 gm) 1 1/4 cup mascarpone cheese - room temperature (284 gm) 1 3/4 cup heavy whipping cream (420 ml) 2 -7 oz packages Italian Lady fingers (Savoiardi) 1 cup cold espresso or strong coffee (240 ml) 1/2 cup coffee flavored Liqueur optional (120 ml) 1 ounce cocoa for dusting (30 gm) Instructions
1. Combine egg yolks and sugar in the top of a double boiler, over boiling water. Reduce heat to low, and cook for about 10 minutes, stirring constantly. This is your sabayon, remove from the heat and whip yolks until thick and lemon colored. Let cool.
2. Add Mascarpone to whipped yolks, beat until combined.
3. In a separate bowl, whip cream to stiff peaks.
4. Gently fold the whipped cream in the mascarpone sabayon mixture and set aside. The mascarpone does not have to be at room temperature, but it will help it mix in easier if it is. Take it out of the refrigerator as you gather ingredients to make the recipe.
5. Mix the cold espresso with the coffee liquor and dip the lady fingers into the mixture just long enough to get them wet, do not soak them!
6. Arrange the lady fingers in the bottom of a 9 inch square baking dish (or container similarly sized)
7. Spoon half the mascarpone cream filling over the lady fingers.
8. Repeat process with another layer of lady fingers and cream. 9. Refrigerate 4 hours or overnight.
9. Sieve/sprinkle a thin layer of the cocoa powder on top.
Okay now for my twist...
Instead of mascarpone cheese, which is frightfully expensive, you can just double the whipped cream (I use 3 small KDD red whipping cream whip until thick).
And I use 1 additional small cream heated and then add in 250grms of dark chocolate (Al Seedawi is fine) and a tablespoon of powder sugar this will give you a chocolate sauce which you can pour onto the layer of sponge fingers before you add the cream/sabayon mix.
I add 1 teaspoon of sugar to my strong black coffee (1 and a 1/2 tsp of instant coffee per cup of boiling water, you may need more than one cup depending on how much your sponge fingers soak up).
1 sm carton of whipped cream for piping on the very top or just spread it on. Then sprinkle with cocoa powder.
So that's 1.250 ltrs total of whipping cream. Which is why it's so delicious.
Top tip: Make sure everything has cooled (coffee, sabayon, chocolate) before using and layering. Both recipes are fab! Enjoy! Now you have 6 egg whites left over to make a fab Pavlova see next recipe.
Sunday, July 2, 2017
Eid Al Fitr morning Moslem kids and parents get up early to go visit and wish their relatives Eid Mubarak and the kids get to collect Eidiya (crispy dinar notes) from their relatives but as it's the first day after a Ramadan sleeping routine they either don't sleep or sleep only a few hours hence the kids are fast asleep at the end of the video. Hopefully dad will collect their Eidiya for them.
Friday, June 30, 2017
Sunday, June 25, 2017
Okay so I had to Google this as I wasn't entirely sure what it stood for. Now I'm C for confused. I thought Q for queer was an old term for LGBT but it is a category on it's own. I would be interested to know how one clarifies as a queer. It seems in fact, the 'Q' can stand for 'questioning' or 'queer' and sometimes you may see the acronym written as “LGBTQQ” (lesbian, gay, bisexual, transgender, questioning, queer]. When the Q” is used as a stand-in for questioning, you're right that it means the individual is uncertain of his or her orientation. Now I want you to know that I am certainly not queer bashing but merely intrigued and uneducated in this field.
Saturday, June 24, 2017
Friday, June 23, 2017
Don't get me wrong I love Um Ali anyway I can get it. The Egyptian way is delicious. But yesterday for iftar with the family I decided on a less moist fancy bread pudding blend and it was delish.
So we'll call it Um Sheikha :OP
Um Ali'esque Warm Pudding Heaven - Serves 8.
8 honey croissants - Al Fayasel family pack were good
1 cup total of chopped nuts, sweetened coconut, yellow raisins, pistachios
Mix into nut mixture a 1/2 tsp powdered cinnamon and 1/2 tsp of powder cardamom
Thick cream 250g
Yep that's it. Place in warm oven 10-15 minutes at 180c. Voila! Did I tell you I love easy recipes.
So mix up your custard - I make home made recipe below but you can do it from a tin or buy it in a can. Just put the custard about two inches deep in the pan and rip up your croissants and place into custard. Leave the top of the croissants exposed and not in custard to get crunchy when heated. Sprinkle with 3/4 of the chopped nuts, sweetened coconut, yellow raisins, pistachios. Place in oven. At last 3 mins add the cream just splodge it around as to not cover all the crunchy croissant. Put back in oven for a few more minutes. Remove, sprinkle remaining 1/4 cup of nuts, sweetened coconut, yellow raisins, pistachios. Use a sieve and sprinkle 1 tsp of powder sugar all over top top. Serve warm.
Best and easiest custard recipe ever
In a heavy base sauce pan put 8 tbsp of cornflour, whisk in 900ml of full fat milk slowly, 8 egg yolks, 170g sugar, 2 tsp vanilla, 1/2 tsp salt.
Place on med-high heat and whisk until it starts to boil. Takes around 3-5 minutes but you have to stay with it stirring it or it will burn. You can stop at this stage because you will cook the custard more in the oven for this recipe.
If using the custard alone or for another recipe then keep cooking until thickened takes a few minutes more.
Thursday, June 22, 2017
Here's the official video for Artists For Grenfell's ’Bridge Over Troubled Water’ featuring #BGT's Tokio Myers. You can download the single now with all proceeds going to The London Community Foundation to support those affected by the Grenfell Tower fire: http://smarturl.it/AFGBOTWits
Please download for $1.29
LWDLIK - Crying buckets here. Stay strong and united Britain it is the only way through this tragedy. Peace and love can conquer all.
Monday, June 19, 2017
Wednesday, June 14, 2017
Lentil soup /shorbat adas al ahmar is main ingredient for many authentic Levantine dishes. It’s believed to be one of the oldest cultivated legumes in the region. Having a quick look at its nutritional facts, lentils are rich in fiber, protein, and vitamin C and low in calories which makes it a super healthy and veggie friendly option😍. While learning about the importance and meaning of Ramadan, it's a common household dish to break the fast at the end of the day in Kuwait. This soup is often the first course of iftar when eaten at home and it is delicious! This is a simple soup, but don’t be deceived – it’s quite flavorful. The key is to add a squeeze of fresh lemon juice into your bowl of soup before eating it & usually topped with oven roasted pita bread cut into squares drizzled with organic olive oil.
There are various different recipes some are unblended and some add a little vermicelli and loumi (dried lime).
- 2 cups brown lentils
- 2 quarts chicken stock (or your choice)
- 1 large onion, quartered
- 2 tablespoons garlic, chopped or sliced
- 1 medium tomatoes, quartered
- 2 tablespoons butter, less if desired
- 1 medium onion, sliced thinly
- 1 teaspoon cumin, to taste
- Wash lentils thoroughly and soak if desired.
- I never soak them, and they always seem to cook up quickly.
- Bring stock to a boil.
- Add quartered onion, garlic, tomato and lentils.
- Return to boil, then lower heat and allow to simmer, partially covered, until lentils are tender.
- The amount of time will depend on the freshness of the lentils and whether or not they were soaked, but plan on an hour to an hour and a half.
- Over-cooking wouldn't be a problem since this is a blended soup, but under-cooking would.
- As lentils approach tenderness, melt butter in a small frying pan over medium-low heat.
- Add thinly sliced onion and allow to fry until very dark brown.
- Add cumin, saute briefly.
- Add mixture to soup and stir through.
- Ladle one ladle-full of soup at a time into a blender or food processor.
- Using a dishtowel, hold lid down and process soup until homogenous.
- When soup has been completely pureed, return to a pot and reheat until ready to serve.
Saturday, June 10, 2017
- Brushed your teeth?
- Washed your face?
- Gotten dressed?
- Made your bed?
Performed a chore (hoovered a room, washed dishes, tidied, etc..)
- Asked if you can help with something
- 20 minutes of reading, learning, Arabic or French
- Ensured your clothes are hung up or folded
- Arranged and ironed your clothes for the day
- Taken a shower
- Help prepare meals, clear away and wash up if asked
All the above requirements are to be completed before you get your electronics. xoxoxo