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
Thursday, June 8, 2017
Tuesday, June 6, 2017
Kibbeh (Arabic: كبة), (also spelled and pronounced kibbe, kebbah, kubbeh, kubbah or kubbi depending on region, known in Kuwait as kubbah is a Levantine dish. Kubba is a type of dish usually made of a bulgur or potato dough, or in long-grain white rice dough, that is stuffed with a ground meat mixture, often hand-shaped like an egg, sometimes flattened like a croquette, then either boiled or baked or deep fried. Some people shape them into balls, but the far superior kubba maker will shape them like eggs. The shape changes the texture and ratio of each bite and makes everything in the world just right. A good potato kibbeh should be crispy on the outside and moist inside filled with ground meat mixture called qeema, and this simple qeema is mixed with finely chopped parsley , minced onions, and finely ground lean beef, lamb, goat, or camel meat(depending on your liking) with Middle Eastern spices (cinnamon powder, nutmeg, clove, allspice, sumac & sometimes mixed with walnuts or chili flakes ). These kibbeh balls freeze perfectly and can go directly from freezer to fryer. There are many kinds of kubba: Kubba't Hamuuth, Kubba't Mosul, Kubba't Burghul, Kubba't Jareesh, Kubba't Puteta, Kubba't Bil Sayneah, and so on and on. Almost every family has a treasured recipe, and best recipes are those that are passed down from one generation to another.
Monday, June 5, 2017
Falafel Arabic: فلافل is a deep-fried ball, doughnut or patty made from ground chickpeas, fava beans, or both. Falafel is a traditional Middle Eastern food, commonly served in a pita topped with chopped mix salad, drizzled with tahini based sauce & hot sauce or simply eaten alone and dip in hummus, musabbaha, mousaka or mutabbal dip! Your choice...
- 1 pound (about 2 cups) dry chickpeas/garbanzo beans - you must start with dry, do NOT substitute canned, they will not work!
- 1 small onion, roughly chopped
- 1/4 cup chopped fresh parsley
- 3-5 cloves garlic (I prefer roasted)
- 1 1/2 tbsp flour
- 1 3/4 tsp salt
- 2 tsp cumin
- 1 tsp ground coriander
- 1/4 tsp black pepper
- 1/4 tsp cayenne pepper
- Pinch of ground cardamom
- Vegetable oil for frying (grapeseed, canola, and peanut oil work well)
YOU WILL ALSO NEED
- Food processor, skillet
Servings: 30-34 falafels
- Pour the chickpeas into a large bowl and cover them by about 3 inches of cold water. Let them soak overnight. They will double in size as they soak – you will have between 4 and 5 cups of beans after soaking.
- Drain and rinse the garbanzo beans well. Pour them into your food processor along with the chopped onion, garlic cloves, parsley, flour, salt, cumin, ground coriander, black pepper, cayenne pepper, and cardamom.
- Note: Some people like to add baking soda to the mix to lighten up the texture inside of the falafel balls. I don’t usually add it, since the falafel is generally pretty fluffy on its own. If you would like to add it, dissolve 2 tsp of baking soda in 1 tbsp of water and mix it into the falafel mixture after it has been refrigerated.
- Fill a skillet with vegetable oil to a depth of 1 ½ inches. I prefer to use cooking oil with a high smoke point, like grapeseed. Heat the oil slowly over medium heat. Meanwhile, form falafel mixture into round balls or slider-shaped patties using wet hands or a falafel scoop. I usually use about 2 tbsp of mixture per falafel. You can make them smaller or larger depending on your personal preference. The balls will stick together loosely at first, but will bind nicely once they begin to fry.
- Note: if the balls won't hold together, place the mixture back in the processor again and continue processing to make it more paste-like. Keep in mind that the balls will be delicate at first; if you can get them into the hot oil, they will bind together and stick. If they still won't hold together, you can try adding 2-3 tbsp of flour to the mixture. If they still won't hold, add 1-2 eggs to the mix. This should fix any issues you are having.
- image: http://toriavey.com/images/2011/01/Falafel-8-640x480.jpgSave
- Troubleshooting: If your falafel is too hard/too crunchy on the outside, there are two possible reasons-- 1) you didn't process the mixture enough-- return the chickpea mixture to the processor to make it more paste-like. 2) the chickpeas you used were old. Try buying a fresher batch of dried chickpeas next time.
- EGYPTIAN FALAFEL: Use 1 lb. dried fava beans instead of chickpeas; cover them with cold water, soak them for at least 24 hours, then drain, rinse and peel them. You can also use a mixture of fava beans and chickpeas if you wish; just make sure the weight of the dried beans adds up to 1 lb.
- After the beans are soaked and rinsed, add the Classic Falafel ingredients to the processor along with the following ingredients – 1 leek, cleaned, trimmed, and quartered; ¼ cup chopped dill; ¼ cup chopped cilantro; and an additional ¾ tsp cayenne pepper. When mixture is processed to a coarse meal, pour into a bowl. Stir 2 ½ tbsp sesame seeds into the mixture with a fork until it’s evenly dispersed throughout the mixture. Refrigerate and proceed with frying. If mixture seems too “wet” when making the falafel balls, add additional flour by the teaspoonful until the mixture sticks together better. Continue with frying.
- HOW TO MAKE A FALAFEL PITA: Making a falafel pita is actually really simple. The two main ingredients are pita bread and falafel.
- Cut the pita bread in half to form two “pockets.” Each pocket is a serving size. Stuff the pocket with falafel, as well as any add-ons you fancy. Tahini, tomatoes, parsley and pickles are a favourite.
Zaatar is the Arabic word for thyme, it is a wild herb that grows throughout hills and fields of the Levant and East Mediterranean regions. Zaatar bread also known as “fatayer fallahi” which means villagers’ pie, is a typical Palestinian pastry mostly made in spring, which is the official season of collecting fresh wild thyme. It is a flat bread, oily but crunchy, stuffed with fresh zaatar leaves, onions and sumac.
Personally, I’m in a never-ending romantic relationship with zaatar bread! Smelling the scent of freshly baked bread mixed with the aroma of roasting thyme greased with olive oil, is where the romance starts over & over again every time…