I’ve been delaying posting this recipe for a really long time now.
Been experimenting with pizza dough lately and I think I finally found one I like. It’s not an authentic pizza recipe but it’s working pretty well with me and I thought I’d share it :)
Ingredients
1 tbs sugar
Hello!
It’s been a while :) and I apologize for that specially that it’s ramadan and I know most of you wanted new recipes. First of all thank you so much for reading the blog, the amount of readers I’m getting everyday is surprising, I’m really glad that you guys are benefiting from what I’m posting here :)
I moved to the states, finally did it! And I’ll be posting as much as I possibly can.
بما ان رمضان فطبخت اليوم محروق صبعه على طريقتي بالخضار. عادة الطبق يستخدم معاه خبز ايراني من الخباز و انا استخدمت تورتيا و الخضار المتواجدة كان خوش فطور
الطريقة وايد سهلة.
المقادير تكفي لأربع الى خمس اشخاص:
- ربع بصلة حمرا كبيرة مقصصة صغار أو بما يعادلها (ثلث كوب)
- علبة طماط مقصص
- ملعقة كبيرة معجون طماط
- شريحتين كبار تورتيا او ٤-٥ صغار
- فصين ثوم مهروس
- ملعقة كبيرة كزبر مهروس
- ملح و فلفل أسود و كركم أو كاري
- نصف بطاطا كبيرة
- خضار: كوسى، قرع، باذنجان (انا حطيت بلاك بينز تقريبا ٣ ملاعق كبيرة و مشروم بيبي پورتابيلا و يسمى كريميني)
- ملعقة واحدة دهن فقط.
الطريقة:
- بجدر، نسخن الدهن و نضيف البصل ثم الثوم و الكزبر. نحمسه عدل بعدين نضيف البهارات و معجون الطمام و الطمام و نقلبه.
- نضيف الخضار و نخليهم ياخذون ريحة الحمسة لمدة ٥-٨ دقايق. نضيف ماي مغلي لي لما يصير كأنه شوربة خفيفة
- نقصص الخبز بيدنا و نضيفه للخلطة. حجم الخبز يكون تقريبا ٥سم في ٥ سم.
- نخلط الخبز، و نقصر على النار و نخلط الطبخة كل ٦-٧ دقايق.
- يتم اضافة ماي زيادة كل شوي و بعدين نخليه يثقل على نار هادية مع التقليب. الخبز راح يتقصص مع التقليب عشان چذي بدينا بقطع كبيرة
- نخلي الخلطة تثقل و نسكر النار.
- عند التقديم: يضاف في الصحن كزبر و ثوم فرش أو نقدر نشوحه على النار مع شوية دهن بعدين نحطه فوقه.
كمية الماي: بالنظر.. انا اول شي ضفت تقريبا ٢-٣ اكواب. بعدين قلت كمية الماي و ضفت كوب و بعدين وراها كوب بعد فترة.
اذا ثقلت الخلطة و الخضار ما استوت او الخبز لي الحين يابس نضيف ماي زيادة، هذا قياسنا. لمى تكون بثقل الصورة الاولى لازم يكون كل شي مستوي. و حطوا ببالكم ان الطبخة تثقل لمى نسكر النار اخر شي.
بالعافية :)
بسمة
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:
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.
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
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
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.
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.
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.
Hello!
This is one of my favorite simple recipes. All you need is dried black mushrooms which you can get from Singarea. If you’re not familiar with this place, it’s a grocery shop run by a korean family and they have all sorts of asian food supplies. I got to know it from Nouf almudhayan’s show; spotlight.
let’s start with the ingredients:
Directions:
That’s it! its a fairy easy dish that packs on a lot of flavors because of the dried mushrooms. I added potato cubes to the mix, you can do that too and eliminate the rice if you want.
Bon Appetit!
Basma.
This is probably the best thing I’ve ever eaten. Its delicious and easy to make.
Ingredients:
Directions:
That’s it :)
Nutritional Info:
Each Artichoke has:
Bon Appetit!
Basma :)
I wanted something flavorful and delicious for dinner so I made what I want to think of as a healthy alternative to our regular deep fried fries. If you’re not into kabocha squash, go with any type squash.
Ingredients:
Directions:
I like my fries to be extra soft and caramelized. If you want them to be crispy, bake them for 40-45 minutes.
That’s it!
I’m charging my camera so I snapped a picture with my blackberry this time :)
Bon appetit!
Basma.
Alright!
I Apologize for the lack of posting these days, I’ve had a very hectic month with the preparation and execution of Givekuwait.com in the past 3 months (yes, I work at Wataniya :) )
I cooked 3 dishes only this month, along with the small, day to day recipes and I’ve been preparing for my cook book (fingers crossed x), and I managed to destroy yet another laptop, hence the lack of posts :)
Today’s dish is very easy. all you need is the following :
Directions:
That’s it! :)
p.s, I’ll be posting illustrations if images are not available from now on :)
Bon Appetit!
Basma.
I’ve been busy cooking this weekend. Made 2 sponge cakes, trying to figure out what went wrong with my readers’ cakes. and I finally got it. Gas ovens tend to dry out cakes, so if you’re using a gas oven or an electric oven and your cake became dry from the outside and mushy from the inside, then you need to cover it with foil for at least half of the time. One reader tried this tip today and it worked very well for her. she increased the heat from 175 to 180 and covered the cake with foil. Foil let’s cakes evenly cook which is what we want.. speaking of that, I think I’ll get me a slice for dinner!
The second dish I made was a seafood soup inspired by Tom Yam soup, but it’s not really a tom yam soup. I’ll post it later on this week. it has zero fat and it’s quiet nice!
—–
Got another easy recipe for you today :)
I went to the Korean grocery store that Nouf Al Mudhayan featured in her second spot light episode. One of the things I got was a pack of dried seaweeds; all colors! you only need to soak them with water than they’re good to go.
Here’s what I did:
Ingredients:
Directions:
Bon Appetit!
Basma.