يريش الكسالى

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Sorry I haven’t been able to post anything lately. I’ll try to post more stuff this month.

طبخة اليوم هي يريش الكسالى. ينفع حق اللي يدرسون برة مثلي او اللي يبون شي لذيذ و سريع و يدفي بما ان الشتا على الابواب.

اللي تحتاجونه اهوا التالي:

١- كوب شوفان
٢- عدد اثنين طماط وسط او واحدة بس مع معجون طماط
٣- نصف بصلة كبيرة
٤- ملح و فلفل اسود و لومي بودر حسب الرغبة
٥- ثوم اذا تبون. انا احط نص فص ثوم

الطريقة:
١- بالخلاطة، خلطوا الطمام و البصل و الثوم مع بعض.
٢- سخنوا الجدر و حطوا مقدار ربع ملعقة زيت و فوقه الخلطة و خلوها تطبخ لين يغمج لون الطمام.
٣- ضيفوا الشوفان و قلبوا الطبخة عدل و ضيفوا الملح، و الفلفل الاسود و اللومي
٤- ضيفوا مقدار كوبين ماي و خلوه يطبخ. ما تبون تنطرون وايد حطوا كوب و نص
٥- خلوه يطبخ على نار هادية لي لمى يصير ثقيل بس مو وايد.

اذا عندكم وقت زيادة، اول شي طبخوا البصل بروحه، و بعدين الطماط. عشان تتعزز النكهة

و بالعافية :)

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Butter Bean Dip

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Making my own meals everyday is becoming a habit :)

I’m having weird cravings recently for everything vegetarian. Couple of days ago I made sweet potato microwave chips and dipped them in labna. Then popcorn with hummus at night!

Today’s dinner will be popcorn with this delicious dip.

العشا اليوم نفيش ويا تغميسة الفاصوليا البيضا

 

Ingredients:

  1. 1 can of butter beans – make sure they’s preserved in water and salt and not sugar. علبة فاصوليا بيضا محفوضة بالماي و الملح
  2. Half a minced garlic clove نص فص ثوم مفروم
  3. The juice of one lemon عصير ليمونة وحدة
  4. A pinch of salt if needed ملح اذا احتجتوا
  5. Around 1/4 tsp of black pepper ربع ملعقة صغيرة فلفل اسود
  6. Finely chopped parsley بقدونس مفروم

Put everything in your food processor and mix away! :) that’s it!

 

حطوا كل شي بمحضرة الطعام و خلطوا :)

تقدرون تاكلونه مع بطاط او ناتشوز او نفسي مع نفيش

بالعافية

 

You can eat it with chips, nachos or dip couple of popcorns like me :)

 

 

 

Bon appetit!
Basma.

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Preserved Lemons – أچار الليمون

This is the easiest lemon preserve ever. All you need is a sterile jar, coarse salt, a knife and lemons.

Start with cleaning the lemons by brushing them then cutting the lemons the same way I did and sprinkling some salt inside the cuts

أول شي تغسلون الليمون عدل و تفرشونه بفرشة بعدين تقصون الليمونة مثل الصورة و ترشون ملح داخل الليمون

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Then try to fit as much lemons as you can in the jar, the cut side facing down or tilted downwards. Press the lemons to fit more lemons in the jar. They will reduce in size with time.

و بعدين صفوا الليمون داخل القرشة و يكون الطرف المقصوص مواجه تحت عشان ينزل العصير. حاولوا تضغطون الليمون و تحطون ليمون بالقرشة كثر ما تقدرون لان حجمهم راح يصغر مع الوقت

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Sprinkle some salt on top of the jar when you’re done and close it. Leave it be for 3-5 days and then see if the juices from the lemons have covered the lemons. If not, add lemon juice till it covers the lemons.

و لمى تصفون كل الليمون و تخلصون رشوا ملح فوق اخر شي و سكروا القرشة و خلوها لمدة ٣-٥ ايام. بعدين شوفوا اذا العصير اللي نزل من الليمون مغطي الليمون خلوه. و اذا مو مغطي الليمون، زيدوه عصير.

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There’s another way of doing this. You can mix garlic and chili flakes with the salt and use it like I mentioned above.

تقدرون بعد تضيفون ثوم و فلفل على الملح و تستخدمونه نفس الطريقة اللي كتبتها.

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Leave the jars for 3-4 weeks then consume them the way you like. You can add them to sandwiches, use as condiment with rice, cook with them. Their uses are endless :)

خلوه لمدة ٣-٤ اسابيع يستوي بروحه و بعدين تقدرون تستخدمونه بالطريقة اللي تبونها. بالساندويتشات، مع العيش، بالطبخ. كل شي :)

تاكدوا ان القرشة نظيفة عدل قبل لا تبدون. و بالعافية

I’ll be updating you with pictures when they’re ready.

Bon appetit!
Basma.

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Perfect pick me up – Happy New Year!

 

 

 

This is what I do when I have time to waste. I think of food and rush to the grocery store to test it out.

I was asked to give a colorful cooking class and the first thing I thought of while on the phone is a slice of orange topped with white chocolate sauce and blueberries. I slightly altered the dish to be cuter and more pleasant to the eye :)

 

Here’s what you need to do:

Ingredients:

  1. Orange
  2. Blackberries
  3. Raspberries
  4. White chocolate
  5. Whipping cream
  6. Soft brown sugar (I prefer muscovado)
  7. Orange zest
  8. Rice flakes or any type of cereal you like
  9. Rice cakes (optional)

 

Directions:

  1. Start with whipping the cream. Once it’s the texture you want, add as much white chocolate shavings as you want along with orange zest, vanilla and sugar. For a 250 ml whipping cream, i added around a teaspoon of orange zest, 3 tbs of sugar, a hint of vanilla and around 30 grams of white chocolate.
  2. Now for the stacking: the simplest one is what I’m showing in the picture: a slice of orange, cream, 4 berries topped with white chocolate shavings and crushed cereal. You can add more layers starting with rice cake, orange, cream and then berries or repeat the rice cake and orange layers twice then top them with berries and white chocolate. I liked the mini size version.

 

Z, one of the girls tried the cream with kiwi and it was phenomenal, so you can play around with ingredients as well.

It tastes great and very suitable for breakfast or a light dessert. Plus it looks cute don’t you think? :)

 

Bon Appetit!

Basma :)

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Roasted Stuffed Turkey Breast Recipe

Ingredients:

  1. 1 Boneless Turkey Breast
  2. 2 Zucchini
  3. 1 Parsnip
  4. 1 Medium Onions
  5. 1-2 TBS Olive oil
  6. Salt, Pepper, Garlic Powder, Chili Flakes
  7. 4-5 TBS Philadelphia Herb Cheese.

Directions:

  1. I used butter ball’s turkey breast. it comes with a ready made gravy, and boneless turkey breast ready to be used. the first thing you need to do is to flatten the breast, either by butterflying the thick parts or hammering them. before that, the turkey has to be thawed properly in the fridge.
  2. In a pan, saute the onions and parsnips, add the spices and when the parsnips soften, add the zucchini.
  3. Take the mixture out of the pan and mix the herb cheese.
  4. Place the turkey on the table, just like the Nori sheets for sushi, Place the stuffings in the middle and roll it.
  5. Wrap the turkey with string so that everything stays in it’s place when being baked.
  6. Baking time: I’ll add this as soon as I’m home, But I remember having it on high heat for around 15 minutes then lowering it to 185 for an hour.

Bon appetit!

Basma.

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Lazy Butterscotch Cheese Cake Dip/Frosting.

Howdy!

I got something for all the sweet junkies out there :D. imagine a rich, silky and flavorful frosting that can also be a dip for all sorts of fruits and cakes.


Ingredients:

  1. 8 Kiri squares
  2. 3 TBS Mascarpone cheese
  3. 3 TBS Smuckers butterscotch topping
  4. 2 TBS Caster sugar
  5. 1/2 tsp Vanilla

Directions:

  1. Mix and dip :D
  2. If you want it to be more liquidy, add un-whipped whipping cream to the mixture or add more Mascarpone cheese.


That’s about it.

Stay tuned for the Roasted Turkey Breast Recipe I’m posting this week.



Bon Appetit!

Basma.

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Grilled Fish Wrapped with Vine Leaves.

A Quick post.

I think my seafood phase is finally over. This is the last thing I tried out.

just like the grilled fish wrapped in banana leaf. vine leaves locks in the moisture and gives a really nice flavor. Very yummy :)

I know it looks weird and if you’re not the experimental type, don’t try it. but it’s really good :). You just need to unwrap the fish and eat the flesh :)

Ingredients:

  1. Sardines is my number 1 choice. If you can’t find any fresh Sardines, try any other small fish.
  2. Lemon
  3. Pa Continue reading
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Kohlrabi

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Kohlrabi: One of my favorite veggies in the world. It tastes like sweet radish or cabbage hearts. Crunchy but with a lot less aroma.

You have to peel it first, then:


  1. Cut it in slices and eat it as is.
  2. Roast in the oven with chicken.
  3. Cut them in thin slices and add them to salads.
  4. Or saute` them. they’re very versatile and delicious.


If you haven’t tried them yet, please do :). They’re great with everything.



Bon Appetit!

Basma.

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