Alcoholic Drink Names

When you go to a pub or a restaurant the first thing that you are asked is the kind of drink that you would like to have. You can opt from many alcoholic drinks but then, you should know their names. All alcoholic drinks whether it is a classic martini or a bloody Mary, contains some kind of alcohol. Some common alcohols are whiskey, vodka, wine, sherry, port, brandy, rum, gin, tequila, hock, vermouth, absinthe, rye, beer, ale, champagne, cognac and sak. In addition to these there are many other alcoholic drinks that are popular among people. When a particular alcohol is mixed with fruit juice, liqueur or other flavors in a certain proportion, it is called a cocktail. Cocktails are very much popular and they have some unique names. Here we will present to you a list of alcoholic drinks names that will be handy the next time you need to order a drink at your local pub. Here are some alcoholic drinks names that are arranged according to the main alcohol ingredient that it contains.

Alcoholic Drink Containing Vodka

• Cosmopolitan
• Bloody Mary
• 007 Martini
• Blue Lagoon
• Apple Martini
• Metropolis
• Serena
• A Midsummer Nights Dream
• Long Island Iced Tea
• Berry Me in the Sand
• 360 Degrees
• Vodka Sunrise
• A Southern Screw
• Mind Eraser
• White Russian
• Sea Breeze
• Lime Rickey
• Black Russian
• Screwdriver
• Kremlin Colonel
• Sex on the Beach
• Mudslide
• Autumn in New York
• Blue Hawaii
• Napa Sun
• One Night Stand
• Greyhound
• Black Bison
• Pomegranate Martini
• Samantha
• Spider's Kiss
• Tuxedo
• Caipiroska
• Ice Pick
• Tropical Itch

Alcoholic Drink Containing Rum

• Rum Swizzle
• Pia Colada
• Daiquiri
• Macau
• Mai Tai
• Bahama Mama
• Strawberry Basil Mojito
• A Clockwork Tangerine
• Malibu Breeze
• Devil's Poison
• A Day at the Beach
• Pink Frost
• Egg Nog
• Nude Beach
• Pineapple Mai Tai
• Creole Splash
• Creepy Crawler Punch
• Quicky
• Jamaican Winter
• Hurricane
• Banana Daiquiri
• Spice Night
• Long Beach Ice Tea
• Zombie
• Watermelon Granita
• The Crimson Tide
• Tom and Jerry
• Boston Sidecar
• Cuba Libre
• Hairy Virgin
• Painkiller
• Orange Bomber
• Creole Splash
• Cool as a Cucumber
• Heatwave
• Pirate Drink
• Geisha Girl

Alcoholic Drink Containing Gin

• Pink Lady
• Mickey Slim
• Punch
• Blue Motorcycle
• Paradise
• Tom Collins
• Gimlet
• Salty Dog
• Lime Rickey
• Vesper Martini
• Newport Cooler
• Dragonfly
• Nightmare
• Deep Sea
• Napoleon
• Watermelon and Cucumber Tonic
• White Lady
• Hanky Panky
• Gin and Tonic
• Pink Gin
• Snowball
• Fallen Angel
• Emerald Forest
• Pink Panther
• Orange Blossom
• Earthquake
• Irish Sour
• Hawaiian Cocktail
• Summer Gin Punch
• Royal Arrival
• My Fair Lady
• Peach Mojito

Alcoholic Drinks Containing Brandy

• Red Sangria
• Singapore Sling
• Newport Cooler
• Boston Sidecar
• Between the Sheets
• Aphrodisiac
• Vanderbilt Cocktail
• Depth Bomb
• Corpse Reviver
• Vanity Fair
• Summer Slush
• Brandy Alexander
• City Slicker
• Bloody Black Currant
• Sex a' Peel
• Stinger
• Panama
• Cafe Zurich
• Brandy
• Orgasm
• Manhattan
• Four Score
• Aviation
• Sparkling Spring Punch
• After Dark

Alcoholic Drinks Containing Tequila

• Mexican Martini
• Margarita
• Apple Bob
• Long Beach Ice Tea
• Prairie Fire
• Navy Seal
• Calabatini
• Red Hot Mama
• Blue Stampede
• Citrico Snowflake
• Paloma
• Grenada
• Firecracker
• The Orange Turf
• Tequila Sunset
• The One Cheek Sneak
• Joker's Tea
• Icebreaker
• Three Amigos
• Frostbite
• Gold Rush
• The Prickly Margarita
• Tequila Sunrise
• Four Leaf Cloverita
• El Diablo
• Tequila Tangerine Dream
• Massacre
• Melange A Trois
• Blue Voodoo Doll
• Arizona Margarita
• Paralyzer
• Tequila Slammer
• Matador
• Tonic and Tequila
• Bloody Aztec

Alcoholic Drinks Containing Whiskey

• Jungle Juice
• Choking Hazard
• Manhattan
• Rusty Nail
• Seven and Seven
• Godfather
• Bourbon Cobbler
• Red Death
• Sazerac
• Quick Kick
• Mr. Big
• Canadian Club Old Fashioned
• Cork Comfort
• Renegade
• The Dublin Apple
• Hiram Walker
• Good Night Special
• Deadly Nightshade
• Jimmy Russel's Mint Julep
• Vancouver Cocktail
• The Steeler
• Spirited Punch
• Smoky Martini
• Basil Hayden Wish
• Merry Irishman
• Admiral
• Blood and Sand
• Cherries Jubilee
• Heart of Fire
• Royal Widow
• John Collins
• Nixon

Alcoholic Drinks Containing Champagne or Wine

• Flirtini
• Mimosa
• Champagne Cocktail
• White Wine Sangria
• Quaker City Cooler
• Nelson's Blood
• Sparkling Spring Punch
• Bellini
• Blood Red Sangria
• Kentucky Champagne
• Sour Witch
• Golden Glamour
• The Bubbly Apricot
• French 75
• Chicago Cocktail
• Wine Cooler
• Savoy Affair
• Prince of Wales
• Ruby Dutchess
• Half and Half
• Spiced Tea Holiday Punch
• Chocolate Velvet
• Thriller
• Artillery Punch
• Bambus
• Blue Wave
• Dancing Dutchman
• Buckk's Fizz
• Champagne Flamingo
• Elderflower Cocktail
• Dutch Tulip
• Pomegranate Pineapple Fireworks
• Kir Royale
• Rouge Noir
• Strawberry Flapper
• Raspberry Bellini
• Waterloo Sunset
• Sangria
• Spanish Sangria

Alcoholic Drinks Containing Liqueur

• Absolut Wonder
• Strawberry Ginger Martini
• Alabama Slammer
• Bewitched
• Mind Eraser
• Cadillac Margarita
• Passion
• Blood Orange Freeze
• Naughty Holiday Punches
• Chocolate Mint
• Orange Crush
• Night and Day
• Leprechaun Martini
• Monkey Fizz
• Butterscotch Martini
• Dirty Mother
• Kahlua
• Irish Car Bomb
• White Russian
• Grasshopper
• Lemon Drop
• Kamikaze
• Golden Dream
• Electric Martini
• Blue Eyes
• Spanish Crown
• Melon Ball
• Nuclear Martini
• Silverlake Slip
• Italian Sunset
• Godmother
• Jellybean
• Cranberry Citrus Swizzle
• Sidecarriage
• Poinsettia Cocktail
• Punch in the Stomach

So, this was a list of alcoholic drinks for your reference. Some of these drinks are quite popular and are recognized and served by bartenders all over the world. These are the Cosmopolitan, Screwdriver, Bloody Mary, Pia Colada, Daiquiri, Mai Tai, Tom Collins, Manhattan and Sangria. If you have a bar at home, you can mix some of these drinks yourself. You can come up with some completely new combination of cocktail drink and have fun naming it.

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Pomegranate and almond tartlets recipe

Photo: Pomegranate and almond tartlets recipe
Photography by Steve Brown & Chris Court

Delicious Lebanese Recipes -  The home of tasty, healthy and easy Lebanese recipes & Middle Eastern food recipes invites you to try Pomegranate and almond tartlets Recipe. Enjoy cooking quick & easy meals and learn how to make Pomegranate and almond tartlets.

These low-fat and diabetes-friendly tarts are a simple solution to dessert tonight.

To Prep 0:15
To Cook    0:10
INGREDIENTS 8
SERVINGS 8 

Ingredients

5 sheets filo pastry (Antoniou brand)
20g (1 tbs) reduced-fat dairy spread (Devondale brand), melted
45g (about 12) toscani almond Tuscan biscotti (Ital brand), finely chopped
2 tbs flaked almonds
100g rosewater-flavoured Turkish delight, cut into 1cm cubes
1/2 tsp ground cinnamon
250ml (1 cup) no-fat vanilla custard (Pauls brand)
1 (about 185g) pomegranate, halved, seeds removed and separated

Method

Step 1 Preheat oven to 190°C. Place eight 2cm-deep, 8cm (top measurement) fluted tart tins with removable bases on a large baking tray.

Step 2 Lay filo on a clean work surface. Cover with a dry tea towel, then a damp tea towel (this will prevent it drying out). Brush 1 filo sheet with melted spread. Top with another filo sheet and brush with spread. Continue layering with remaining filo sheets and spread (brush top layer).

Step 3 Use a 10cm-diameter round pastry cutter to cut 8 discs from the filo stack. Place discs, brushed-side down, into tart tins, easing filo into the sides of the tins. Combine biscotti and almonds in a bowl. Spoon mixture evenly among tartlet cases and top with Turkish delight.

Step 4 Bake in preheated oven for 8 minutes or until pastry is golden. Remove from oven. Set aside for 30 minutes to cool.

Step 5 Sprinkle tartlets with cinnamon. Pour custard among tartlets and sprinkle with pomegranate seeds to serve.

Nutrition

Energy 665kJ
Fat saturated 1.00g
Fat Total 4.50g
Carbohydrate sugars -
Carbohydrate Total 26.00g
Dietary Fibre 2.50g
Protein 4.00g
Cholesterol -
Sodium -

Australian Good Taste - May 2005 , Page 98
Recipe by Emma Braz, Sarah Hobbs & Jan Purser 

More from the Lebanese recipes kitchen:

Almond and Chocolate Pie 
Homemade Lebanese Dessert Aysh El Saraya 
Balsamic strawberry pavlovas 
Turkish delight and orange Pavlova 
Berry sundaes with white chocolate sauce 
Berry meringue smash 
 
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Moroccan lamb skewers with couscous recipe

Photo: Moroccan lamb skewers with couscous recipe
Photography by Steve Brown 

Delicious Lebanese Recipes -  The home of tasty, healthy and easy Lebanese recipes & Middle Eastern food recipes invites you to try Moroccan lamb skewers with couscous Recipe. Enjoy cooking quick & easy meals and learn how to make Moroccan lamb skewers with couscous. 

Ingredients

600g lamb leg steaks
160g packet Moroccan marinade
200g packet citrus-flavoured couscous
2 medium tomatoes, chopped
3 green onions, thinly sliced
60g baby rocket

Method

Step 1 Thinly slice lamb across the grain. Place in a glass or ceramic bowl. Add marinade. Toss to coat. Set aside for 15 minutes.

Step 2 Meanwhile, place couscous in a heatproof bowl. Cover with 320ml boiling water. Stand, uncovered, for 5 minutes or until liquid has absorbed. Using a fork, fluff to separate grains. Cool for 5 minutes.

Step 3 Thread lamb onto skewers. Heat a large lightly greased heavy-based frying pan over medium-high heat. Cook skewers, in batches, for 3 to 4 minutes each side for medium or until cooked to your liking.

Step 4 Add tomato, onion and rocket to couscous mixture. Gently toss to combine. Serve skewers with couscous mixture.

Notes
You'll need 12 (20cm) pre-soaked bamboo skewers.

Nutrition

Energy 2340kJ
Fat saturated 5.30g
Fat Total 14.00g
Carbohydrate sugars -
Carbohydrate Total 53.30g
Dietary Fibre 2.00g
Protein 52.80g
Cholesterol 139.00mg
Sodium 492mg

Super Food Ideas - September 2010 , Page 25
Recipe by Tracy Rutehrford 

More from the Lebanese recipes kitchen:
 
Harissa lamb & pepper kebabs
Marinated Lamb Kebabs with a Chile-Yogurt
Lamb skewers
Moroccan Beef Kebab Skewers
Moroccan Chicken Skewers with Herb Sauce
Chicken skewers with hommus

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Spring Onion Soup

All of us have heard of one of the most popular soup recipes in the world, the French onion soup. Well, spring onion soup is a lighter version of that delicious soup, it is light and easy to make and it is equally delicious. One can also try other variations of this recipe. It's not exactly a variation but accompanied with tomatoes and potatoes they may be even more appetizing. People who don't care much about the calorie intake need not be disheartened. We also have a creamy version of this soup that are sure to please your palate. Nonetheless, all the recipes should be tried to know the real taste and simply judged by the ingredients. So I won't keep you waiting for long.

Spring Onion Soup Recipe (Serves 4)

Ingredients

• Chopped spring onions - 2 cups
• Chicken stock - 1
• Extra-virgin olive oil - 2 tablespoons
• Water - 2 cups
• Salt to taste

Recipe

• In a large pot, heat the olive oil over medium-high heat.
• Add the chopped spring onions and stir until it turns translucent. This should take about 6-7 minutes.
• Add the chicken stock, water and salt to the cooked onions and bring them to a simmer and leave it to cook or for 15 minutes.
• Remove the pot from heat and allow it to cool for sometime.
• Now puree this cooled off mixture in a blender until the texture is smooth. While putting it in the blender, do not put all of it at once. Put them in batches so that the puree turns out nice and smooth.
• Now serve the soup in 4 large bowls and drizzle some olive oil over it. Serving it with crisp flat breads on the side would be great.

Spring Onion and Chickpea Soup Recipe (Serves 6)

Ingredients

• Chopped spring onions - 2 cups
• Chopped sweet onions - 1 cup
• Beef Broth - 2 or 1 cups or a 14 ounce can
• Cooked chickpeas - 2 cups or a 15 ounce can
• Garlic - 2 tablespoons
• Finely chopped chives - cup
• Sherry - cup
• Chopped thyme - 1 teaspoon
• Salt and pepper to taste

Recipe

• Heat oil in a large saucepan or a pot over medium-high heat.
• Add the chopped sweet oils and stir until it starts to brown. This should take about 8-10 minutes.
• To it add the chopped spring onions, thyme and garlic. Cover it and cook until it starts to soften.
• Add sherry and pepper to the mixture, keep stirring and bring it to a simmer. Cook until it thickens.
• Add the beef broth and chickpeas and bring it to a boil and allow it to cook for about 10 minutes.
• Add the chopped chives to it once it's off the heat.
• Pour the soup in 6 large bowls and serve it with slices of toasted wheat breads on the side.

Spring Onion and Tomato Soup Recipe (Serves 6)

Ingredients

• Tomatoes - 6
• Chopped spring onions - 2 cups
• Chicken stock - 2 cups
• Water - 2 cups
• Extra-virgin olive oil - 1 tablespoon
• Worcestershire sauce - 2 teaspoon
• Paprika - 2 teaspoon
• Salt to taste

Recipe

• First of all, the tomatoes need to be blanched. So, put the tomatoes in a pot of boiling water for a minute or so and then drop them into the cold water. Peel the skin and also remove the seeds.
• Heat the oil in a pan over medium-high heat, add the spring onions and saute them until they are translucent.
• Add the tomatoes and let them cook until it becomes soft.
• Add the chicken stock, water and Worcestershire sauce to it. Also add paprika at this stage.
• Bring the mixture to a boil and simmer it for about 15-20 minutes.
• Add salt and pepper to taste and mix it a blender.
• Serve it with toasted bread on the side again.

Spring Onion and Potato Soup Recipe (Serves 6)

Ingredients

• Chopped spring onions - 2 cups
• Peeled and chopped potatoes - 2 cups
• Chicken stock - 4 cups
• Chopped sweet onion - 1 cup
• Vegetable/Sunflower oil - 3 tablespoons
• Salt and pepper to taste

Recipe

• Heat the oil in a large pot over a medium-high heat.
• Add the chopped spring onions and sweet onions to the oil and until soft.
• Once cooked, add the potatoes, chicken stock and bring it to boil. Leave it until the potatoes cook properly.
• Remove the pot from fire and puree the mixture in the blender until smooth.

Creamy Spring Onion Soup Recipe (Serves 8)

Ingredients

• Chopped spring onions - 4 cups
• Chopped sweet onion - 1 cup
• Thinly sliced fennel bulb - 1
• Extra-virgin olive oil
• Cream - 2 cups
• Water - 3 cups
• Buttermilk - cup
• Dry white wine - 2 cups
• Softened goat cheese - cup

Recipe

• Heat oil in a large pot over a medium-high heat. Add the spring onions, sweet onions and the fennel bulb to the oil and saute it until softened.
• Add wine and let it boil until it reduces to a few tablespoons.
• Now add cream and water and bring it to a simmer.
• Cook the mixture for about 10 more minutes.
• Remove it from heat and allow it to cool. Puree the mixture in the blender and add salt and pepper for seasoning.
• Mix the softened goat cheese and buttermilk and drizzle it on top of the soup when it is ready to be served.

After pureeing the spring onion mixture in the blender, do remember to heat them again before you serve them. I hope you enjoyed reading about these delectable spring onion soup recipes and also that you'll try these healthy recipes and please your loved ones with your cooking skills. Bon Appetit!

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All-purpose Flour Vs. Bread Flour

Flour refers to any powder form, produced by grinding cereal grains or roots. We have been using flour since time immemorial. In fact, it is used as a staple food in many regions of the world. Nutrition wise, flour is enriched with high amounts of natural starches and gluten (wheat protein). Food items made from flour include bread, pastries, cakes and other bakery products. Depending upon the source, there are various types of flour such as wheat flour (atta flour), amaranth flour, buckwheat flour, brown rice flour and corn flour.

Wheat flour is the most versatile flour type, which is used in a wide range of products. The bakery products of European and American countries are primarily based on wheat flour. According to the variety of wheat or part of the grain used for producing flour, there are several subtypes like all-purpose flour, bread flour and cake flour. Let's take a look at the distinctions and benefits of an all-purpose flour vs. bread flour.

Difference Between All-purpose Flour and Bread Flour

Both, all-purpose flour and bread flour are sub-types of wheat flour. The difference lies in the source material, production and nutritional value. Accordingly, the usage of both types of flour varies. The following showcases a brief information for better understanding of the difference between all-purpose flour and bread flour.

Production
All-purpose flour is a blended product, made by grinding a combination of low and high gluten wheat varieties. On the other hand, bread flour is produced from hard wheat type, which is basically the hard spring crop. At times, other grains like rye and barley are added in producing bread flour.

Nutritional Value
Also known as plain flour, all-purpose flour is a low protein flour, whereas bread flour contains high amounts of gluten. One of the all-purpose flour nutrition facts is that the gluten content is not more than 12 percent. Some brands of all-purpose flour contain only 9 percent gluten, while in case of bread flour, the gluten content can be more 13 percent.

Versatility
All-purpose flour is used in household baking recipes like crusty breads, rolls and pizza dough, whereas bread flour is the ideal choice for all yeast bread baking and pizza crust recipes. After baking, recipes prepared by using bread flour retains the desired shape and texture, which is not so in case of all-purpose flour.

Price
As stated earlier, the gluten content in all-purpose flour is low (9-12 percent) in comparison to that of bread flour (13-14 percent). So, it is obvious that all-purpose flour is less expensive than bread flour.

This was all about all-purpose flour vs. bread flour. Based on the purpose of using, each of these flour types is equally valuable in baking bakery products. In some cake recipes, using bread flour will produce a tough and dissatisfying product. Or else, substitute bread flour with all-purpose flour and you may not get a good result. Thus, apply your culinary skill and use these types of flour correctly in different recipes to get spectacular and delicious products.

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Zaatar Pita Bread Recipe

Photo: Zaatar Pita Bread Recipe

Delicious Lebanese Recipes -  The home of tasty, healthy and easy Lebanese recipes & Middle Eastern food recipes invites you to try Zaatar Pita Bread Recipe. Enjoy cooking quick & easy meals and learn how to make Zaatar Pita Bread.

Total Time: 2 hr 20 min | Prep: 45 min | Inactive Prep:1 hr 30 min | Cook: 5 min

Level: Easy
Yield:12 pitas

Ingredients

1 cup za'atar (Middle Eastern spice mix consisting of dried oregano, thyme, sumac, sesame seeds and salt)
1/2 cup extra-virgin olive oil
Lebanese Pita Dough, recipe follows

Labneh (strained yogurt)
Fresh tomatoes, sliced
Black olives

LEBANESE PITA:
3 cups all-purpose flour, plus more for dusting
1/4 ounce (7g) package active dry yeast
1 1/4 teaspoons kosher salt

1 teaspoon granulated sugar
1 1/2 cups lukewarm water
Olive oil, for drizzling

Directions

Mix the zaatar and olive oil in a bowl and set aside.

Preheat the oven to 500 degrees F and lay a baking tray in the oven to heat.

Cut the Lebanese Pita Dough into 12 pieces. Roll out the dough to 1/4- inch thick. Pinch the edges around the dough to form higher edges. Take a fork and pierce the dough all over, releasing any air pockets. Spread 1 to 2 tablespoons za'atar (make sure you mix before using) over each pita dough. Place 3 to 4 pitas on the hot baking tray in the oven and close the door immediately, making sure to not overcrowd the baking tray or oven. Bake until golden on the bottom and a little golden on the top, about 5 minutes. Serve with labneh, tomatoes and black olives rolled inside. The perfect Lebanese breakfast!

This recipe was provided by a professional chef or restaurant and may have been scaled down from a bulk recipe. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

Lebanese Pita Dough Recipe
Sift the flour, yeast, salt, and sugar together. Make a well in the middle of the dry mixture. Pour in the lukewarm water. Mix by hand on a floured work surface until the dough comes together. Then knead the dough for 10 to 15 minutes until smooth and the dough bounces back when you push into it. Drizzle the dough with olive oil and place in a warm spot covered with a damp towel. Let rise until the dough doubles in size, depending on the temperature, it could take 30 minutes to 1 1/2 hours.

Recipe courtesy Malek of Pheonicia Bakery, Austin, Texas.
Show: Eden Eats Episode: Eden Eats: Austin  

More from the Lebanese recipes kitchen:
 
Manoush (a personal Lebanese style pizza)
Pita Zaatar Bread
Lebanese Pizza - Manoushe zaatar
Grilled Za'atar Flatbread 
Middle Eastern-style pizza 
Lahm bi ajine: Minced lamb pizza

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Morrocan Egg and Meatball Tagine Recipe

Photo: Morrocan Egg and Meatball Tagine Recipe

Delicious Lebanese Recipes -  The home of tasty, healthy and easy Lebanese recipes & Middle Eastern food recipes invites you to try Morrocan Egg and Meatball Tagine Recipe. Enjoy cooking quick & easy meals and learn how to make Morrocan Egg and Meatball Tagine.

TOTAL TIME: 1 hr 20 min
Prep: 20 min
Cook: 1 hr

YIELD: 4 to 6 servings
LEVEL: Easy

Ingredients

MEATBALLS:

1 pound ground chuck
2 tablespoons olive oil
1 small onion, finely chopped

1/2 teaspoon paprika
Salt and pepper

SAUCE:

1 tablespoon finely chopped garlic
1 large onion, finely chopped
1 tablespoon extra-virgin olive oil
2 tablespoons chopped fresh cilantro
3 teaspoons paprika

1 teaspoon ground cumin
Salt and pepper
2 pounds tomatoes, skins removed, peeled and finely chopped*
4 large eggs

Pita bread, for serving

*Cook's Note: Skins remove easily by dipping the tomatoes in boiling water until the skin cracks and then immediately placing in ice cold water.

Directions

For the meatballs: Combine the ground chuck, olive oil, onions, paprika and some salt and pepper together. Roll into 1-inch balls and set aside until needed.

For the sauce: Saute the garlic and onions with the extra-virgin olive oil on low heat in a medium Dutch oven or deep cast-iron pot. Cook until slightly translucent, and then add the cilantro, paprika, cumin and season with salt and pepper. Saute for an additional 2 minutes. Add the chopped tomatoes and cook on medium heat. Let the tomatoes break down for 10 to 15 minutes. Place the meatballs on top of the sauce and cook for 5 minutes. Stir the meatballs into the sauce and cook for 30 minutes on low heat. Break the eggs on top of the meat and sauce. Gently stir to break the eggs up into the meat and sauce. Cook for another 5 minutes and serve immediately with pita or any fresh bread on hand.

This recipe was provided by a professional chef or restaurant and may have been scaled down from a bulk recipe. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

Recipe courtesy Abdu of the Flying Carpet, Austin, Texas.
Show: Eden Eats Episode: Eden Eats: Austin  

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Difference Between Cake Flour and Pastry Flour

What makes us love birthdays and celebrations so much? It's the cake and this yummy delight is a favorite when it comes to home baking. Most of us, whether new to baking or masters at it, know what makes the recipe so perfect. Yes, it is the ingredients, and I must say the most important ingredient in any baking dish is the flour that is used. It is such a basic thing, but if not chosen properly, can spoil many baking experiences. So what do people like us, who are seasonal chefs in the kitchen only for baking, do? Get help and information on the ingredients that you use in the recipe. For example, when baking a cake, having a little knowledge about the ingredients will help a lot, especially when simply following the recipe from a book. Today we have a primary ingredient of baking, that is flour, to learn about. In fact we are going to see about the flour that is used in baking the same category of goodies, but of different variety. It is cake flour and pastry flour that we will learn about. Most of us may think, why would there be a separate flour for pastry and cake? And is there a difference between both flour varieties? Well, yes there is, from the experts and a little research we have compiled some facts on both these flours.

Are Cake and Pastry Flour Different from Each Other
To make it a little more interesting we have gathered facts about both the flours, and to know which one is better, let us just put it like cake flour vs pastry flour. Before we begin, there is one similarity between both these flours, and that is, they both are made from wheat. Simple.

Cake Flour

• Cake flour is made from the soft quality of wheat. This will give you a very soft texture and relatively soft baked cakes.
• The protein content in cake flour is 7 to 8%. In fact cake flour contains the least amount of proteins as compared to any other flours.
• This flour is bleached and this process is what makes the flour soft, by breaking down the proteins in the flour. This bleaching process also makes this flour a little acidic. So it makes a good choice in recipes, where the ratio of sugar to flour is high.
• This flour is high in starch content and gives a bright white color to the cake. This flour will not typically rise, due to high starch.
• This makes it ideal for making baked goods, that do not require much stretching and rising. The gluten content is also very less in cake flour. As gluten gives a tough and dense property to the texture of the cake. This makes it perfect for certain recipes like sponge cakes
• A common cake flour substitute is all-purpose flour and cornstarch in certain quantities. It is usually box packed in small sizes and sold at local grocery stores.

Pastry Flour

• Pastry flour, though made form the same soft quality wheat will have a more defined texture than cake flour. It is usually made from red winter or soft white winter wheat.
• It has more protein content, that makes 8.5 to 9%. This makes it suitable for certain recipes like biscuits and pie crusts. It has lesser starch content as compared to cake flour.
• Pastry flour is not bleached or treated in any way. In comparison to cake flour, it absorbs lesser liquids. It also has higher gluten content than cake flour, giving it more elasticity. This makes it suitable for croissants and puff pastry, where layers of crust are needed.
• Pastry flour will give a lighter texture to the baked goodies. It is more suitable for recipes like cookies, pastries and muffins.
• Pastry flour can be substituted with a mixture of cake flour and all-purpose flour.

These were the highlights of the difference between cake flour and pastry flour. The next time you want to go baking, remember to use the most suitable flour for the recipe. And now that you know more than the basic about flour as an ingredient, baking will be fun.

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Hybrid Fruits and Vegetables

There was a time when a particular fruit or vegetable was available only at a particular time at the grocery store. But if you go to a supermarket now, you will find not only seasonal fruits and vegetables but also some non seasonal ones. Some of these fruits and vegetables might have been sourced from another location, but most often you will find that they have been cultivated in your local farm. These are known as hybrids. Hybridized fruits and vegetables are developed by cross pollinating two or more similar cultivars within one species or closely related species of the same genus. The resulting fruit or vegetable has the nutritional profile of both the parent food.

Hybridization is nothing new, and it has been taking place naturally to make way for new species of fruits, vegetables and flowers. Intentional hybridization is done to increase the yield of crops, to better the nutritional profile of certain fruits and vegetables and to get rid of certain pesticides and pests. If you recall eating those extra long French fries, then you must have wondered how the fast food joint manages to make them so long. This is all thanks to hybrid potatoes that are extra big. The drawback of hybrid fruits and vegetables is that they might look robust, but some of them lack the taste and flavor of the original. Another drawback of hybrids is that if you plant the seeds from hybrid plants, it is not necessary that the resultant plant will be the same as the parent plant.

Hybrid Fruits List

Hybrid Fruit	Cross Between
Lemato	Lemon and Tomato
Boysenberry	Blackberry, Loganberry and Raspberry
Limequat	Lime and Kumquat
Plumcot	Plums and Apricots
Grapefruit	Pomelo and Sweet Orange
Blood limes	Red finger lime and Ellendale Mandarin
Loganberry	Blackberry and Red Raspberry
Aprium	Plums and Apricots
Pomato	Potato and Tomato
Tangor	Mandarin Orange and Sweet Orange
Ugli	Grapefruit, Orange and Tangerine
Jostaberry	Blackcurrant and Gooseberry
Orangelo	Grapefruit and Orange
Grapple	Grapes and Apple
Fairchild Tangerine	Clementine Tangelos and Orlando Tangelos
Yuzu fruit	Mandarin and Papeda
Oroblanco	Pomelo and White Grapefruit
Pluot	Plums and Apricot
Ortanique	Sweet Orange and Tangerine
Rangpur	Mandarin Orange and Lemon
Tayberry	Blackberry and Raspberry
Nectacotum	Plum, Apricot and Nectarine

Hybrid Vegetables List

Hybrid Vegetable	Cross Between
Broccoflower	Broccoli and Cauliflower
Rutabaga	Turnip and Wild Cabbage
Rabbage	Radish and Cabbage
Brokali	Broccoli and Kale
Broccolini	Broccoli and Kai-lan (Chinese Cabbage)

Besides these vegetables mentioned in the table, there are many other varieties of hybrid vegetables that are available in the market. Hybrid tomatoes are the most common and you can find tomato varieties in unusual colors like purple and deep green as well as stripped tomatoes. Some vegetables like carrots and zucchinis are crossbred to increase their size, yield and for ease of growing them in containers. Many farms compete against each other to come up with newer varieties of hybrid vegetables that not only taste better, but produce a greater yield and are disease resistant too. Unique shape and sizes of these hybridized vegetables are one of the main attractions for growing them among many farmers. Some more hybrid vegetables are Neon Glow Swiss Chard which are Swiss chards that have neon colored stems like yellow and magenta. Another interesting hybrid is Marai White Sweet Corn that has pristine white corn kernels with 8 inch cobs. There are many hybrid citrus fruits also available like Clementine and Citrange that provide a tasty alternative to their parent species.

Hybrid vegetables and fruits are here to stay and although there are many people who are against hybridized produce, it is important to note that hybridized produce give a higher and consistent yield. They have certain desirable qualities of both the parent fruits or vegetables and also superior disease resistance. If you are growing vegetables in your garden, then it is best that you grow hybrid as well as heirloom varieties.

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Custard Recipe with Custard Powder

Custard is one of the most popular desserts in many countries. Though it is said to have been introduced by the English, it soon became a part of the cuisines of other countries. The ingredients required to make the custard in the traditional way include egg yolks, milk or cream, vanilla and sugar. Things like cornstarch, flour as well as gelatin can also be added to make the custard. Even the process of making the custard was a complex one and only people who had great expertise in making custard were believed to achieve the perfect consistency. However, nowadays people do not have to strive very hard to make custard. With the introduction of custard powder in the year 1837, custard making has become quite an easy task. Let us look at a custard recipe which made the whole process of making custard very simple as well as far less time-consuming.

Recipe for Custard
This recipe can be made quickly by using custard powder and adding some fruits will make this dessert more delicious.

Ingredients

For Custard:

• 16 ounces milk
• 3 tablespoons vanilla custard powder
• 8 ounces fresh cream
• 4 tablespoons sugar

Fruits:

• 10 strawberries, halved
• 1 banana, sliced
• 1 kiwi fruit, peeled
• 2 tablespoons strawberry crush
• 8 black grapes, washed thoroughly

Method

Take milk in a sauce pan and add custard powder to it and mix well. Keep it on a high flame and stir continuously to avoid the formation of lumps. When the mixture starts boiling, slightly lower the flame and add three tablespoons of sugar. Continue stirring till the liquid becomes thick. Switch off the flame and transfer the custard to flat plate to cool off. When the custard is kept for cooling, take whipping cream in a small bowl and whisk it with the remaining (1 tablespoons) sugar. Once the custard is cooled completely, strain throughout sieve into a bowl. Combine a part of the whipping cream to the custard and stir well. Fold in the strawberry crush and mix again. Take custard or ice cream bowls and fill each with the different variety of fruits. Pour the custard over these fruits and serve by placing some more fruits as well as the remaining whipped cream on the top.

Custard Powder Biscuits Recipe

Other than custard, you can also make biscuits with the help of custard powder. Let us look at the ingredients and the process of baking custard biscuits.

Ingredients

• 12 ounces self-raising flour
• 125g softened butter
• 4 ounces custard powder
• 1 egg
• teaspoon vanilla essence
• 8 ounces caster sugar
• 80g white chocolate, chopped

Method

Take sugar and butter in an electric blender and blend till they become light and fluffy. Put in the vanilla essence as well as the eggs into the blender and mix again till all the ingredients are fully blended. Transfer this mixture into a bowl and add flour and custard powder by sifting it through a sieve. Fold in the white chocolate and mix till the mixture turns into a soft dough. Take small pieces of dough and roll them in the shape of balls. Place them in baking trays which are lined with baking paper or sheets. Flatten the dough with the help of a spoon or fork and bake them in a 180 degrees C preheated oven for 10 to 15 minutes. Let the biscuits cool for five minutes in the oven itself. Take them out and serve after they are cooled completely.

Custard with Egg Yolks

Another variation to this mouth-watering dessert is the egg custard. This recipe is also called custard with cream.

Ingredients

• 8 ounces milk
• 5 egg yolks
• 8 ounces cream
• 4 ounces caster sugar
• 1 vanilla bean, split

Method

Take egg yolks in a medium-sized bowl and mix with sugar till the mixture becomes light and set aside. In a large sauce pan, combine cream, vanilla bean and milk and bring it to boil. Pour this mixture into the egg yolk and sugar mixture and blend thoroughly. Transfer this mixture into the saucepan again and let is cook on a medium flame for ten minutes. During these ten minutes, see to it that you never stop stirring. When the custard begins to thicken, remove from flame and let it cool. Transfer the whole thing into a bowl, by passing it through the sieve. Take out some vanilla seeds and fold them into the custard. You can either serve it immediately or chill it in the refrigerator to serve a cold custard later.

These are some of the best recipe variations that I have come across. Try them at home and I am sure that you will include them as your everyday dessert recipes.

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World's most expensive cupcake goes on sale for a staggering £645

Delicious Lebanese Recipes -  The home of tasty, healthy and easy Lebanese recipes & Middle Eastern food recipes presents World's most expensive cupcake goes on sale for a staggering £645.

With a name like The Golden Phoenix, it's anyone's guess that this is no ordinary cupcake.

At a staggering £645, this is the world's most expensive cupcake.

The treat, which is on sale in Dubai's Bloomsbury's Cupcakes store, is made from the finest chocolate and wrapped in edible gold.

Scroll down for video

Golden: The world's most expensive cupcake
contains a staggering 23 carats of edible gold

Pricey: The cupcake is for those with
a sweeter tooth than their common sense

It is certainly a sweet fix for those whose sweet tooth is stronger than their common sense.

The dessert boasts a whole 23 carats of edible gold sheets, Doves organic flour from the United Kingdom, Rachel's organic butter, Premium Amedei Porcelena cocoa from Italy, and gold Ugandan high-quality vanilla beans.

The Golden Phoenix was unveiled on a Villari 24-carat gold plated Maria Antoinette Princess Tea Trolley and presented on 24 carat gold painted Empire Morning Cake Stand to eager pastry enthusiasts.

Shafeena Yusuff Ali, founder of Bloomsbury's Cupcakes, announced her intention to make the world's most expensive cupcake early last month and spent weeks perfecting the taste of the recipe and décor of the cupcake as well as carefully finalising the five expensive ingredients.

Redefinition: Chef Ali aimed to make a cupcake
that looked as good as it tasted and tasted
as good as it looked

Ali said: 'Our aim is to redefine the cupcakes in the Gulf, why can’t a cupcake taste as good as it looks and look as good as it tastes'.

But she faced a Twitter backlash when the cake was released, with some users branding her creation as 'pointless' and 'ugly'.

'Sorry you feel that way! I was making an honest effort to create something amazing!' the amateur chef tweeted in response.

Vinay Lall, General Manager of Tablez Food Company, Bloomsbury's parent company, said: 'We have seen people attempt the most expensive cupcakes before, however those cupcakes are not edible as they are incrusted with diamonds and other components.'  

Source: Mail Online

More from the Lebanese recipes kitchen:
 
World's Most Expensive Beef Noodle Soup 
Most Expensive Toaster 
Most Expensive Chocolate Brownie 
Most Expensive Thanksgiving Dinner 
Most Expensive Ice Cream Sundae 
Most Expensive Chocolate

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Cake Decorating for Weddings

You cut a cake on many occasions like birthdays, Christmas, New Year or on any day, any time you wish! But it's different when you cut a cake on your wedding day. Traditionally, a wedding cake was considered as a symbol of fertility, but the underlying emotion has always been the bonding between the bride and groom. So, a wedding cake, essentially symbolizes the couple's love, and draws the attention of every guest. To make the occasion memorable, you can add a personal touch to this 'symbol of love,' by decorating the cake as you wish. You can also customize it in sync with the theme of the day.

While decorating a wedding cake, you could consider the following factors: the material to be used for the decoration, climatic conditions and affordability. Besides interest in decorating, you should have the tools and accessories necessary for the work, like piping bags, spatulas and turn tables. You should also have enough time and patience for decorating, if you want to do a good job. Before decorating, you should first decide the design of the cake, its flavor, fillings, the icing, decorating material and the toppings. You can decorate a wedding cake with icing, coloring, and by adding flowers and laces. Plan well in advance and preferably, make the cake on a trial basis before the actual wedding day.

Wedding Cake Design

You can decorate a wedding cake according to the design of the cake. Round shape is very popular, as it is easy to frost and to decorate. Square shape is also in vogue, due to its crisp look. Hexagonal, heart-shaped, petal-shaped cakes are also good. You can even choose a traditional tiered wedding cake, or give it a modern touch, by choosing different shapes for the tiers. Bottom tier can be of square shape, the middle one, hexagonal and a round shape at the top looks beautiful. Try to mix-match the shapes and make it a unique creation of yours.

Wedding Cake - Icing and Color

Once you have decided the wedding cake design, flavor and fillings, the next part is the decoration. Your cake is ready and now you can select the color and material for icing. While choosing the material, you have to take into consideration, the climatic conditions. There is a wide range of icing materials available in the market, like, fondant, marzipan, butter cream, chocolate ganache and royal icing.

• Fondant is the most popular and widely-used icing material, which is made up of sugar, corn syrup, and gelatin. You can roll it into sheets and cover the cake with it. It gives a smooth and silky finish to the cake and seals the freshness of the cake. It can stand moderately warm temperatures, but it should not be refrigerated, because when you bring it out of the fridge,it condenses as it comes to room temperature, which spoils the finish. So it is better not to refrigerate, unless the cake contains fillings or decorative materials made of perishable items. A point to be noted here is that you can refrigerate the fondant icing before you put it on the cake, but avoid refrigerating the cake which has fondant icing on it. An advantage of fondant is that it can be molded into any shape, like, butterflies, flowers and doves, which makes the wedding cake look more attractive. The fondant icing forms an excellent base for the decorations. You can even add color to the fondant or give it a shimmer or matte finish.
• Buttercream is popular for its soft creamy texture. It is made of creamed butter and sugar and is inexpensive as compared to other types of icing materials. It can be easily handled and colored. The only drawback is that it is prone to melting in warm temperatures. If you want to use it in summer, keep it refrigerated till the time of cutting. Otherwise you can use it in winter, or in temperature-controlled areas.
• Chocolate Ganache is made of whipped cream and chocolate. Those who prefer the traditional pastel-colored cakes may not select this, as this icing has a dark, chocolaty color. If you are crazy about chocolate, go for it. However, you cannot expose cakes with this icing, to warm temperatures, as they tend to melt.
• Marzipan is another option, made of ground almonds and sugar. This icing is sometimes used for fillings too. It tastes like almonds and can be molded into any shape, like that of flowers and leaves. You can also color the decorations made from marzipan.
• Royal Icing is also used to decorate wedding cakes. This is made of sugar and egg whites and is sometimes referred to as 'glace royale'. This icing is not used to cover the cake, but, only to decorate the outer part. Royal icing is used for piping, bead work and latticework. It is soft, while applying, but, later, becomes firm and crusty.

These are the options for icing materials, which can be used to cover the cake, as well as to decorate it. You can add color to this icing and match the cake to the theme of the wedding or even to the wedding dress.

Wedding Cake - Decorating Material

The most popular among wedding cake decorations are flowers. You can make a plain cake attractive, by adding some fresh flowers to it in a creative way. Molded flowers made of fondant, marzipan or royal icing are also used to decorate wedding cakes. Another option is adding laces, beads, ribbons and bows. You can use either artificial ones or those made of icing.

One of the important parts of a wedding cake is the topping. They are usually inedible and can be made of plastic, porcelain or rhinestone. Earlier a miniature sculpture of a bride and groom was used as the topping. Nowadays, more innovative toppings are in vogue. You can use intertwined hearts, doves, flowers, replicas of wedding rings or anything you think is perfect for the occasion. You can also make a colored silhouette of the couple's initials, or make engravings of any shape of your choice, or just anything you like, that would be appreciated.

Take your time, have patience, and let your imagination work wonders. By decorating the wedding cake yourself, you can save money, while also giving a personal touch to it. You could even discuss with the baker and share with him, your plans for the cake decoration. So, use your creativity and make your wedding cake unique and memorable.

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Chicken Mandy Recipe

Photo: Chicken Mandy Recipe

Delicious Lebanese Recipes -  The home of tasty, healthy and easy Lebanese recipes & Middle Eastern food recipes invites you to try Chicken Mandy Recipe. Enjoy cooking Arabian meals and learn how to make Chicken Mandy.

{perfect golden chicken that cooks with its own fat}

{lets smoke this baby}

{I wish you could smell this}

Author's Note:
In this recipe the traditional way to cook it is underground but realistically that is just not possible for most of us so in this recipe you learn how to do it at home and work with what you have for almost the same amazing flavor. In the Gulf countries mandy is made from either chicken or lamb. I have also made a video so that you can see how we smoke rice for this dish. Watch it here. Here in Saudi Arabia we love to serve Salata Hara with meat and rice dishes. You can find that recipe below.

You also want to make sure the skin is left on the chicken. This is one of the keys for cooking mandy because the skin produces natural fat for it to cook in with the spices. This is why we do not use oil. You can use the shell of an onion then add a cube of butter and a bukhoor coal in the middle of the rice and chicken to smoke it. Just quickly add the lid and allow it to sit for at least 15 minutes. This dish will taste like it came from a pit or grill when finished.

Cuisine: Saudi, Yemeni
Recipe Type: Main Dish Level: Advanced
Source: Ya Salam Cooking

Ingredients:

1 large chicken, cut up (I usually use chicken breast)
4 teaspoons mandy spice mix
2 teaspoons salt

Rice:
1-1/2 cups basmati rice
1 tablespoon butter
1 tomato, diced
4 whole cardamom pods
salt and pepper to taste
1 chicken bouillon cubes (I use Maggi rice or chicken)
3 cups water
 
Smoking:
3 tablespoons butter
shell of half onion (bowl shaped)
bukhoor coal
 
Preparation:

1. Wash chicken they dry with a paper towel. Cover chicken with spice mix, cover and allow to sit in refrigerator for a few hours.

2. In a non-stick saute pan on medium heat add chicken , cook chicken uncovered with no oil until tender and brown for 45 minutes (25 minutes on thick side, 20 on the other).

2. Next, In a 4-quart sauce pan saute add butter. Add whole cardamom, chicken bullion, salt, rice and water; stir. Bring to a full boil add chopped tomatoes then cover and reduce heat to low. Cook (do not remove lid) for 25 minutes.

3. Place cooked chicken on a plate reserving the pan. After the chicken and rice has cooked pour the rice into the saute pan used to cook the chicken. Place the onion shell with butter into the middle. Carefully place chicken around the pan. Add coal onto butter ans quickly shut the lid. Allow to smoke for 15 minutes. Serve.

Yields: 3 servings

Salata Hara Recipe

Every Arab country has a version of salata hara, this is the way the delicious spice is made in Riyadh the middle region of the Kingdom. Regardless of where you eat in Saudi Arabia you will be served cups of salata hara with every meal that contains chicken and rice. The spicy sauce
is perfect on top of it as well and easily be freshly made at home.

1 large tomato
1/2 cup fresh coriander
Juice of half a lemon
1/2 teaspoon salt
2 red chili peppers
2 teaspoons baharat spice blend

1. In a processor add tomato, coriander and chili pepper, lemon juice, baharat spice,
and salt.

2. Place in a container with a lid and store in the refrigerator until needed.

Yields: 1/2 cup

More from the Lebanese recipes kitchen:
 
Al Kabsa - Ancient Arabian Chicken and Fragrant Rice 
How to Make The Best Kabsa 
Arabian Biryani
Iraqi Biryani
Date and cinnamon stuffed lam 
Dajaj Mahshi

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Namoura with Yogurt Recipe

Photo: Namoura with Yogurt Recipe

Delicious Lebanese Recipes -  The home of tasty, healthy and easy Lebanese recipes & Middle Eastern food recipes invites you to try Namoura with Yogurt Recipe. Enjoy  Enjoy cooking quick & easy meals and learn how to make Namoura with Yogurt.

Author's note: 
One Arabic dessert I could never tire of would be the ever so popular namoura. This cake is extremely easy to make and requires very little ingredients so even the kitchen newbie will get it perfect anytime. After moving to Saudi I was taught that tahine is a better choice in coating the pans than the usual butter and oil many people use. Tahine is by far the Arabs choice when baking sweets.

Cuisine: Lebanese, Middle Eastern
Recipe Type: Desserts 
Level: Easy
Source: Ya Salam Cooking

Ingredients:
  
1-3/4 cups yogurt
2 cups semolina
1/2 cup sugar
2 tablespoons rose water
2 teaspoons baking powder
4 tablespoons tahine
slivered almonds to garnish
Sugar syrup for topping
 
Preparation:
 
1. In a large bowl add yogurt, semolina, sugar, rose water and baking powder. Mix well. In an 8×8 dish add tahine. Brush all over the bottom and sides of pan. Carefully pour the batter into the pan and smooth the top. Cut into squares or lozenges then press an almond into the middle of each piece. Leave aside to rest for at least one hour.

2. Pre-heat oven to 375F and allow to bake 30-40 minutes or until cake is golden. Remove from the oven and carefully pour syrup on top and all to soak for at least 2o minutes.

Yields: 10 servings

More from the Lebanese recipes kitchen:
 
Lebanese Knafeh 
Osmallieh 
Maamool with Pistachios 
Pistachio baklava
Barazek
Kaak Bi Haleeb (Milk Cakes)     

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Green Tea Oil for Warts

Warts are small, non cancerous growth on the top layer of the skin surface. These flesh colored eruptions are about one-fourth inch in diameter and often appear in clusters. They can be found in various parts of the body like face, hands, soles of the feet and genital area. This is a skin infection caused by human papillomavirus (HPV). This virus enters the outer layer of the skin through cuts or damaged skin layer and multiplies in number to cause infection. Warts are usually painless but if the location of the wart is such that it gets rubbed repeatedly against other surfaces, then it hurts a lot. Small children and young adults are more prone to warts, but adults may also get this infection. Genital warts in particular are highly contagious in nature and may spread from one person to the other through direct contact.

What is Green Tea Oil?
Green tea oil is often referred to as green tea seed oil. This is because the oil is obtained from seeds of green tea shrub named Camellia sinensis. The seeds of the plants are first removed and dried up in air thoroughly. Then they are pressed in an oil press to extract out the oil which appears as a golden yellow colored liquid. Then it is refined and processed to remove all the unwanted impurities from it. This natural oil thus found has excellent healing qualities and has been in use for various therapeutic purposes for several thousands of years. Many people get confused and assume that green tea oil is the same as tea tree oil. However, the fact remains that both these oils are obtained from two different plants.

Treatment
Green tea oil is popularly used as an alternative medicine for the treatment of warts. In general, warts take a long time to heal on their own, which can vary from 6 months to 2 years. There are various options for wart treatment. However, many times, warts do not respond well to the medical treatments and have to be continued for a long time before one can get some relief. In such cases, people often fear that the chemical components of the medications may cause harm to their delicate skin after a prolonged use. It may also happen that the warts reappear all over again even after the completion of treatment. For all these reasons, people prefer to use a naturally occurring substance like green tea oil.

The beneficial effects of green tea oil on warts are mainly owing to the presence of catechins in it. This component has excellent antiviral properties that can fight off the viral skin infection really well. Besides, it is a rich source of strong antioxidants that can neutralize the harmful effects of free radicals and thus prevent skin damage. It contains good amount of vitamins A, B and E that are good for improving the overall condition of the affected skin. If the skin breakouts are painful, then application of this oil can bring down the pain.

Apply the oil directly on the wart once a day and continue to use it unless all the warts disappear completely. There are a number of advantages of using green tea oil over other ointments that are used for this purpose. When it is applied on the infected skin, it gets readily absorbed into the layers of the skin and it starts its action almost instantly. This oil is nontoxic in nature and does not contain any additives, preservatives or harsh chemicals. Therefore, you can use it on sensitive skin of the genital area and anal area without the fear of any side effect. If you have warts on your face, you hesitate to use the medicated creams on facial skin as you feel that the skin may turn dry or fine lines may appear on it. You will be surprised to know that green tea oil has amazing astringent qualities and also moisturizes the skin well. So, it will not only help you to get rid of dry skin problems and but also delay appearance of the skin wrinkles. Thus you can get a smooth, healthy and younger looking skin after the wart treatment.

Thus, you can see that using green tea oil for warts is an absolutely safe option and it does not have any damaging effects on the skin surface. However, those people with underlying medical conditions like diabetes, weak immune system or nerve damage should undergo treatment for warts under the supervision of a doctor only. Such patients have to go for a regular checkup where the doctor will monitor the skin condition of infected part quite closely and suggest remedial measures.

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Lebanese Knafeh Recipe

Photo: Lebanese Knafeh Recipe

Delicious Lebanese Recipes -  The home of tasty, healthy and easy Lebanese recipes & Middle Eastern food recipes invites you to try Lebanese Knafeh Recipe. Enjoy Middle Eastern Desserts and learn how to make Lebanese Knafeh.

Cuisine: Lebanese, Middle Eastern
Recipe Type: DessertsLevel: Advanced
Source: lebanese-cuisine.com

Ingredients:

1 package of shredded Kataifi dough
1 cup of butter melted
1 tablespoon melted Ghee
2 ½ cups of Akawi cheese
1/2 cup unsalted pistachio coarsely chopped
2 1/4 cups of milk
½ cup of Semolina (fine)
1 tablespoon of Rose water

Syrup:

3 cups sugar
1 ½ cups of water
1 teaspoon of fresh lemon juice
2 teaspoon of rose water

Preparation:

Thinly slice the cheese into patties and soak in water for an hour changing the water at least twice to remove salt.
 
Next is to defrost the Kataifi dough. Remove from bag, and chop the log into 1 inch treads.
 
In a sauce pan, make syrup (add sugar, water, lemon juice and rose water) and bring to a boil for 7-10 minutes. Then heat down to low and keep warm.
 
In a large bowl, shred the dough to make sure you have no clumps. Then add the melted butter and ghee while continuously shredding the dough and making sure it’s competently incorporated.
 
When this process is complete and the dough coated well with the butter and ghee, separate the dough into two equal portions.
 
In a pan ( 30*20cm), spread out the dough thoroughly, and gently press down.
 
Remove cheese from water and pat dry on paper towel.
 
In a sauce pan, cook the milk, semolina and rose water until thickened. Pour over the pressed dough in the tray and spread evenly ovoid touching the edges of the tray.
 
Lay the cheese patties onto the semolina spread. Lay the second half of the dough onto the cheese so that it is evenly distributed. Gently press down making it even all over.
 
Preheat the oven to 350 degrees, then place the pan in the middle for roughly 45 minutes. With a butter knife check the side to make sure bottom is browning.
 
Once golden brown on both sides, remove from oven then sprinkle with pistachio’s and then spoon half the sugar syrup over the Knafeh.
 
Serve warm with a spoonful of syrup over it. Once cooled you can reheated it in microwave for 30-40 seconds a slice and then pour some syrup over it.

More from the Lebanese recipes kitchen:

Knafeh
Lebanese Knafe Na'ama 
Osmallieh
Pistachio baklava   
Pistachio & Almond Baklava
Coffee Baklava 
Maamool with Pistachios
 
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Green Tea Benefits on Skin

Green tea is made with the leaves of Camellia sinensis. These leaves undergo minimal oxidation during processing and retain the health benefits of green tea. Green tea originated in China, but have gone on to be associated with a number of cultures in Asia, like Japan, South Korea, Middle East, etc. It is since the recent times, that green tea has acquired a number of followers in the West, where black tea ruled the roost. There are a number of varieties of green tea, which are now cultivated in the countries, where it is grown.

With the widespread use of green tea, it has been subjected to a number of scientific studies to find out the exact extent of long purported health benefits. These studies have acknowledged, that the green tea diet benefits are many. It helps in lowering chances of heart disease, along with lowering chances of developing certain types of cancer. There are also many beauty benefits of green tea.

Benefits of Green Tea

Green tea skin benefits includes the fact, that it helps to keep the skin healthy and look younger. Therefore, along with consuming green tea, it is also now used for topical application. One of the component of green tea has anti-aging properties. The antioxidant present in green tea helps to clear damage caused to the skin and repairs the wrinkles, blemished or any other impurities on the skin.

It fights free radicals in the body. The antioxidants called catechins present in green tea, helps to fight damage caused by the free radicals in the body. These free radicals are formed in the body, due to exposure to toxins. It is also a natural sunscreen, which can easily be used to replace the sun screen, you are using right now. If your skin has been exposed to a lot of UV radiation, then the chances of the skin becoming loose are very high. It is caused, because of oxidation moving in between the cells. Over a period of time and with age, the immune system may not be as active and cause the skin to wrinkle, due to the effects of the skin. Therefore, green tea can be used with a sun block to help reduce or completely erase the damage caused to the skin. With the use of green tea, the cells will become stronger and they will work together. The UV rays will not have its effect on the skin.

One of the important benefits is prevention of skin cancer. The harmful enzyme junk-2 is blocked by green tea. The lemon green tea benefits skin, by boosting the anti-cancer properties. It by rejuvenating the old skin cells, which are towards the end of their life cycle. Among the numerous benefits is its property to heal a wound. It is also used in the treatment of skin conditions like aphthous ulcers, rosacea, and actinic keratosis.

Green tea has powerful anti-inflammatory properties. It can be used as a topical application for sensitive skin. If the skin becomes red often, topical application of green tea will help in soothing the skin. The anti-inflammatory properties also help to improve psoriasis and dandruff conditions.

If you suffer from acne, then green tea is something, you may want to try to soothe acne. Catechins present in green tea has anti-bacterial properties also help to decrease the hormonal activity, which may be the cause of acne problems.

Since green tea is known to work wonders for the skin, it is commonly used to make makeups, creams and other beauty products. Along with the topical use of green tea, the benefits can be enhanced by consuming green tea regularly as well. There are green tea pills, which have hit the market. If you do not like the taste of the tea, then you may want to make use of these pills.

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Top 10 Fast Food Restaurants

The top 10 fast food restaurants offer a variety of foods that sometimes can be as good as anything that we may cook at home. From nutritious soups to enticing desserts and plenty of fruit to healthy salads, these restaurants have it all. They also include menus for children which are healthy and delicious.

Criteria for Selecting the Restaurants

The criteria for judging and selecting these restaurants range from portion size, use of organic foods, vegetables or calorie counts on their menus. Another parameter to be considered while selecting is the number of outlets these restaurants have nationwide.

Top 10 Healthiest Fast Food Restaurants

There are thousands of fast food restaurants around everywhere. But besides the enticing food on offer, we also need to be health conscious while choosing a place to go to. Though fast food and health don't really go together, here is a list of America's top 10 healthiest fast food restaurants:

• Panera Bread: Having nearly 1,230 outlets nationwide, this bakery-cafe based eatery has a comprehensive menu of healthy choices for every meal. It is well-known for its healthy soups, squeezable organic yogurt, nutritious salads, PB&J (with all-natural peanut butter), sandwiches and grilled organic cheese on white whole-grain bread.
• Jason's Deli: Quite popular for its creative salads like the Nutty Mixed-Up Salad with organic field greens, grapes, walnuts, apples, etc., Jason's Deli is highly inclined towards the organic food. Having 260 outlets nationwide, it highlights ultra-healthy sandwiches and also gives the nutritional information about them.
• Au Bon Pain: Having 280 outlets nationwide, it is known for its sandwiches, salads, hot entrees made with whole grains, veggies and hormone-free chicken. One of its impressive feature is that it provides on-site nutritional information through computer kiosks, which gives customers prior knowledge of calories, fat and sodium contents in the food.
• Noodles and Company: This restaurant gives you an option of choosing any of the three food cuisines: Asian, Mediterranean, or American. Then within each type, you have to choose from four noodle bowl options. Having 204 outlets nationwide, it is quite popular for its Japanese Pan Noodles with broccoli, carrots, mushrooms, etc.
• Corner Bakery Cafe: This restaurant is well-known for its fantastic breakfast menu which includes Farmer's Scrambler, Swiss oatmeal, etc. Having nearly 111 outlets nationwide, it offers customers healthy salads, sandwiches, and soups made with whole grains, fresh, lean meats, and vegetables.
• Chipotle: Having 800 outlets nationwide, buffet styled chipotle is known for its fresh, local ingredients, organic foods, hormone and antibiotic free meats.
• Atlanta Bread: It is a unique bakery having low-calorie yummy muffins, whole-grain bread, fresh sandwiches, healthy soups and salads. It has nearly 106 outlets nationwide, and is also known for its fire-roasted black bean and corn salad.
• McDonald's: Popular for its big cheesy burgers, Happy Meals, and yummy French fries, McDonald's has nearly 14,000 outlets nationwide. Its Grilled Chicken Classic sandwich and wraps are also healthy and a yummy choice.
• Einstein Bros. Bagels: Though bagels are rich in carb, Einstein Bros. Bagels offers low carb and healthier alternatives like hummus, peanut butter, reduced fat shmears. Having 649 outlets nationwide, it also serves delicious high fiber Veg Out on a sesame seed bagel and Good Grains bagel.
• Taco Del Mar: Having 270 outlets nationwide, Taco Del Mar is known for its 320-calorie chicken burrito, and prefers baking fish and taco shells instead of frying them.

Though, these famous 10 fast food restaurants can't replace our home-cooked meals and healthy diet, they can be a good option when you feel like eating out for a change. But falling into the trap of fast food can become a bad habit and will eventually have adverse effects on your health.

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Best Funnel Cake Recipe

A funnel cake is an interesting and easy dessert to prepare, and can be done anywhere, anytime; be it from the comfort of your home to sit down and devour with loved ones, or for a bake-off sale/fair/carnival. This recipe originated from the Pennsylvania Dutch region in the US, and is a favorite among the people. This tasty dish is made by pouring batter into a big funnel spout, where the batter is then poured into hot oil, in a circular fashion, making the soft batter take on a knotty look.

Once it deep-fries, the outcome of the funnel cake is crisp on the outside, and soft and chewy on the inside. It can be eaten with anything from fruits strew around it to flavored syrups spread generously on its surface. Here we have some of the best funnel cake recipes, that are sure to tickle your palette.

Easy Homemade Funnel Cake Recipes

To make this dish, we first start off with homemade funnel cake using pancake mix. This will give you a nice, sweet and creamy texture on the inside of the funnel cake when you take that first bite.

Funnel Cake with Buttery Chocolate Chips

What You'll Need:

• 2 cups of milk
• 3 eggs
• 3-4 cups of all-purpose flour
• cup of sugar
• Chocolate chips ( bowl)
• Two teaspoons of butter
• 2 teaspoons of baking soda
• teaspoon of salt
• Vegetable oil
• Deep bottomed pan
• Funnel spout
• Tongs

Method of Preparation

Take a nice big bowl and whisk in your 3 eggs, milk, flour, sugar, and baking soda. Do this until you've reached a smooth finish. Make sure you've got the oil heating on the gas beforehand (375F; use a cooking thermometer). When the oil's hot enough, that is, when you see it ripple on the surface, you know it's ready. When you pour your batter into the funnel spout, make sure the other end is sealed with a stopper. Then gently place the funnel two inches above the oil, and start moving your arm in a circular motion, so that the batter curls and twists, giving it that wriggly look.

Repeat the circular pattern, alternating your hand movement to crisscross and overlap the batter into thick elongated clumps, being sure to be quick but careful when doing this. Keep the funnel spout aside, and wait for your batter to turn golden brown in color. When it turns into that nicely glazed, crispy golden exterior, flip it over occasionally for about four minutes. Once that's done, turn the gas off and gently place the funnel cake using the tongs, onto a tray with kitchen roll on the bottom.

Leave it there for the sheet to soak up the excess oil from the cake. Pat the top of the funnel cake as well, to remove oil from its top. Then apply the butter evenly, before you then generously shower the cake with chocolate chips. You can alternate ingredients in this funnel cake mix recipe, using chocolate shavings, raisins, nuts, jam or cinnamon dust.

Carnival Funnel Cake Recipe

If you've got a bake-off, or carnival/fair date coming soon, you can set up your stall and offer carnival goers with this funnel cake delight. Here's showing you how to make one the best funnel cakes there is, when you try your hand out at making it for the carnival/fair or wherever else you please.

Vanilla and Lemon Funnel Cake with Strawberry Cream

What You'll Need:

• 4 cups of flour (all-purpose)
• cup of sugar (powdered)
• 3 eggs
• 2 teaspoons of baking soda
• 1 tablespoon of butter
• Two tablespoons of vanilla extract
• A teaspoon of lemon zest
• Two tablespoons of double cream
• 4 strawberries
• 3 cups of milk
• teaspoon of salt
• Vegetable oil
• Funnel spout
• Tongs

Method of Preparation

Start heating the oil until it reaches 375F, and then move on to the batter. In a big bowl, whisk in 1 cup of milk, the 4 cups of flour, sugar, butter, vanilla extract, eggs, baking soda, salt, and lemon zest. Once the batter reaches a creamy finish, pour it into the funnel spout, using a stopper at the other end to avoid spillage. Once the oil heats up, hold the funnel spout two inches above the oil and start spreading your batter in a circular motion, till all the batter runs out.

While that deep-fries, take a blender and mix in the strawberries, one cup milk, double cream and about a teaspoon of sugar. Keep it aside, and attend to your funnel cake again. Remove the deep-fried cake using the tongs, and let it sit on a tray with tissue roll layered in to remove excess oil. Cut it into even slices starting at the center and making your way to the end. Once you have your neat triangles, you can spread the strawberry cream over each slice, coating it evenly.

Alternate your toppings with anything that you like or find delicious to add to your funnel cake recipe. This will give you a chance to experiment with different ingredients, changing the cake's taste every single time. There's nothing to it really. Bon appetit!

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