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Sambousik Jebneh Recipe



Photo: Sambousik Jebneh Recipe


Ingredients:

5 cups all purpose plain flour
1 ½ cups lukewarm water
2 tbsp salt
2 tbsp Sugar
vegetable oil for deep frying
1 cup oil

Cheese Filling
14 oz white cheese (Ikawi Altishiki)
¼ cup finely chopped fresh Parsley
¼ tspn ground cayenne pepper

Directions

1.Prepare Basic Dough.
2.Cover and leave aside for 1 hour.
3.Cheese filling: Mix ingredients and put aside.
4.Divide dough into walnut-size balls. Roll out to form circles (8 cm diameter).
5.Fill circles with Cheese. following this way: Put filling on one side of circle.
6.Fold over one end to make semi-circles.
7.Press edges with fingers.
8.Fry in 1 cup of vegetable oil over medium heat. Brown both sides.
9.Serve hot.

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Rocky road brownie slice recipe

Photo: Rocky road brownie slice recipe
Stuck for Christmas gift ideas? Friends and family will love this deliciously good rocky road brownie slice!

To Prep 0:30
To Cook 0:25
INGREDIENTS 15
DIFFICULTY EASY
MAKES 15

Ingredients

Melted butter, to grease
75g (1/2 cup) plain flour
30g (1/4 cup) cocoa powder
155g (3/4 cup) caster sugar
2 eggs
125g butter, melted
150g pink and white marshmallows, halved
50g slivered almonds
100g salted pistachio kernels
50g banana lollies, coarsely chopped
45g (3/4 cup) Kellogg’s Coco Pops
100g glacé cherries, halved
25g (1/3 cup) shredded coconut
200g milk chocolate, melted
100g 70% cocoa dark chocolate, melted

Method

Step 1 Preheat oven to 180ºC. Brush a 20 x 30cm slab pan with melted butter. Line the base and 2 long sides with non-stick baking paper, allowing the sides to overhang.

Step 2 Sift the flour and cocoa powder into a bowl. Stir in the sugar. Make a well in the centre. Add eggs and butter. Stir to combine. Pour the mixture into the prepared pan. Bake for 20-25 minutes. Set aside in the pan to cool completely.

Step 3 Combine the marshmallow, almonds, pistachios, banana lollies, Coco Pops, cherry and coconut in a bowl. Add the combined chocolate and stir to combine. Spoon mixture over the cake. Tap pan on the bench to settle the mixture. Set aside to set completely. Cut into squares to serve.

Australian Good Taste - September 2010 , Page 112
Recipe by Kerrie Ray

Photography by Rob Palmer 

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Almond vanilla fingers recipe

Photo: Almond vanilla fingers recipe
Easy to make, these almond and white chocolate biscuits are a tea-time favourite.

To Prep 0:40
To Cook 0:08
INGREDIENTS 7
DIFFICULTY CAPABLE COOKS
SERVINGS 40

Ingredients

1/2 cup flaked almonds
75g white chocolate, melted, to decorate

Basic biscuit mix

185g butter, softened
3/4 cup caster sugar
1 teaspoon vanilla extract
1 egg
2 cups Lighthouse Cake, Biscuit and Pastry plain flour

Method

Step 1 Preheat oven to 180°C/160°C fan-forced. Line 3 baking trays with baking paper.

Step 2  Make basic biscuit mix: Using an electric mixer, beat butter, sugar and vanilla until pale and creamy. Add egg. Beat until combined. Sift flour over butter mixture. Using a wooden spoon, stir to combine (see notes for baking instructions and tips).

Step 3 Roll biscuit dough out between 2 sheets of baking paper until 4mm thick. Using a small knife, cut dough into 6cm x 3cm rectangles. Place on prepared trays. Re-roll remaining dough and repeat. Sprinkle almonds over rectangles. Press to secure.

Step 4 Bake for 8 minutes or until light golden. Stand on trays for 5 minutes. Transfer to a wire rack to cool. Drizzle with chocolate. Set aside for 5 minutes to set. Serve.

Nutrition

Energy 387kJ
Fat saturated 3.00g
Fat Total 5.20g    
Carbohydrate sugars g
Carbohydrate Total 10.10g    
Dietary Fibre 0.40g
Protein 1.30g    
Cholesterol 17.00mg
Sodium 36.00mg    

All nutrition values are per serve.

Super Food Ideas - March 2009 , Page 60
Recipe by Liz Macri

Photography by Mark O'Meara

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Little gingerbread cakes recipe

Photo: Little gingerbread cakes recipe
Whip up an easy dessert with our Little gingerbread cakes.

To Prep 1:30
To Cook 0:35
INGREDIENTS 13
DIFFICULTY EASY
MAKES 8

Ingredients

125g butter, chopped
2/3 cup golden syrup
2/3 cup dark brown sugar
2/3 cup milk
1/2 teaspoon bicarbonate of soda
1 egg, lightly beaten
1 2/3 cups plain flour, sifted
1 tablespoon ground ginger
1 teaspoon mixed spice
Lemon zest, to serve

Lemon icing

2 cups icing sugar mixture, sifted
2 tablespoons lemon juice
2 teaspoons boiling water

Method

Step 1 Preheat oven to 180°C/160°C fan-forced. Grease an 8-hole, 3/4 cup-capacity mini loaf pan.

Step 2 Place butter, golden syrup, sugar and milk in a saucepan over medium heat. Cook, stirring, for 4 to 5 minutes or until butter has melted and sugar dissolved (do not boil). Remove from heat. Add bicarbonate of soda. Stir to combine. Set aside to cool for 10 minutes.

Step 3 Add egg. Whisk to combine. Add flour, ginger and mixed spice. Whisk until smooth. Spoon mixture into pan holes until half-full.

Step 4 Bake for 25 minutes or until a skewer inserted in centre of 1 cake comes out clean. Cool in pan for 5 minutes. Turn out onto a wire rack to cool completely.

Step 5 Make icing Place icing sugar, lemon juice and boiling water in a bowl. Stir until smooth. Spoon over cakes. Stand for 5 minutes or until icing starts to set. Top with zest. Set aside until set. Serve.

Nutrition

Energy  2122kJ    
Fat saturated 9.20g
Fat Total 14.70g    
Carbohydrate sugars g
Carbohydrate Total 91.40g    
Dietary Fibre 1.30g
Protein 5.00g    
Cholesterol 66.00mg
Sodium 259.00mg    

All nutrition values are per serve.

Super Food Ideas - July 2009 , Page 81
Recipe by Claire Brookman

Photography by Ben Dearnley 

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Aromatic lamb with dates recipe

Photo: Aromatic lamb with dates recipe
Prep: 5 mins Cook: 15 mins
Skill level: Easy
Serves: 4

A warming one-pot with a Moroccan feel, perfect served with couscous

Ingredients

1 tbsp olive oil
1 onion, finely chopped
500g diced boneless lean lamb, preferably from the leg
300g sweet potatoes, cut into small chunks
2 tsp ground coriander
2 tsp ground cinnamon
1 tbsp tomato purée
50g pitted dates
2 tbsp coriander, roughly chopped

Method

Heat the oil in a large pan, add the onion and lamb, then quickly fry until the lamb is lightly browned.

Add the sweet potatoes and spices, then mix well. Pour in 425ml boiling water and the tomato purée, then bring to the boil.

Cover and simmer for 15 mins until sweet potatoes and lamb are tender, adding the dates for the final 10 mins. Sprinkle with coriander and serve with couscous.

Recipe from Good Food magazine, January 2008
  
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Gozleme Recipe

Photo: Gozleme Recipe
Try your hand at making this rustic Turkish snack stuffed with silver beet and salty feta. Once these moreish parcels are off the barbie, devour them hot with a squeeze of lemon.

To Prep 0:40
To Cook 0:30
INGREDIENTS 8
DIFFICULTY EASY
SERVINGS 6

Ingredients

600g (4 cups) plain flour
1 tsp salt
410ml (12/3 cups) warm water
125ml (1/2 cup) olive oil
250g feta, finely grated
100g fresh ricotta, crumbled
4 shallots, trimmed, finely chopped
6 cups (1 bunch) finely shredded silverbeet leaves

Method

Step 1 Sift flour and salt into a bowl. Make a well in the centre. Add water and 2 tablespoons of oil. Mix until a dough comes together. Turn onto a lightly floured surface and knead for 10 minutes or until smooth and elastic. Cover and set aside overnight to rest.

Step 2 Divide the dough into 6 equal portions. Roll out 1 portion on a lightly floured surface to a 45 x 20cm rectangle.

Step 3 Combine feta, ricotta, shallot and silverbeet in a bowl. Top one half of the dough with one-sixth of the feta mixture, leaving a 3cm border. Fold in half to enclose the filling. Use a rolling pin to seal the edges. Repeat with remaining dough and feta mixture.

Step 4 Preheat a barbecue flat plate on medium-low. Drizzle over a little remaining oil. Cook 2-3 gözleme, drizzling over a little remaining oil, for 5 minutes each side or until golden. Repeat, in 2 more batches, with the remaining gözleme and oil. Cut into slices.

Notes

Allow overnight standing time.

Nutrition

Energy 2797kJ
Fat saturated 10.00g
Fat Total 31.00g
Carbohydrate sugars 1.00g
Carbohydrate Total 74.00g
Dietary Fibre 5.00g
Protein 20.00g
Cholesterol 34.00mg
Sodium 970.89mg

All nutrition values are per serve.

Australian Good Taste - March 2012 , Page 85
Recipe by Jody Vassallo

Photography by Ben Dearnley 

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Spicy beef and eggplant gozleme recipe

Photo: Spicy beef and eggplant gozleme recipe
Great for entertaining, these Turkish frying-pan pastries are so delicious and a little bit different.

To Prep 1:15
To Cook 0:45
INGREDIENTS 14
DIFFICULTY ADVANCED
SERVINGS 12

Ingredients

1 1/4 cups warm water
7g sachet dried yeast
1 teaspoon caster sugar
2 3/4 cups plain flour
1 1/2 teaspoons salt
1/2 cup olive oil
1/2 small eggplant, cut into 1cm cubes
1/2 small brown onion, diced
2 garlic cloves, crushed
400g lean beef mince
100g baby spinach
1 teaspoon dried chilli flakes
100g feta, crumbled
2 teaspoons lemon juice

Method

Step 1 Combine warm water, yeast and sugar in a jug. Whisk to dissolve yeast. Stand in a warm place for 10 minutes or until frothy.

Step 2 Sift flour and salt into a bowl. Add yeast mixture and 1 tablespoon olive oil. Mix to form a soft dough. Turn dough onto a lightly floured surface. Knead for 5 minutes or until elastic. Place in a lightly greased bowl. Cover with plastic wrap and stand in a warm place for 30 minutes or until dough doubles in size.

Step 3 Meanwhile, heat 2 tablespoons oil in a frying pan over medium-high heat. Add eggplant. Cook, stirring, for 6 to 7 minutes or until eggplant is tender. Drain on paper towel. Add onion and garlic to pan. Cook, stirring, for 3 minutes or until onion has softened. Add mince. Cook, stirring, for 6 to 8 minutes or until browned. Add spinach, chilli and reserved eggplant. Cook, stirring, for 2 minutes or until spinach has wilted and mince is cooked. Remove from heat. Stir through feta and lemon juice.

Step 4 Divide dough into 4 equal portions. Roll 1 piece into a 32cm x 20cm rectangle. Place a quarter of the eggplant mixture over one half of rectangle. Brush opposite edge with water. Fold dough over to enclose filling. Press edges together to seal. Repeat with remaining dough and eggplant.

Step 5 Heat a frying pan over medium heat. Brush one side of each gozleme with half the remaining oil. Cook for 3 minutes or until base is golden. Brush uncooked side using remaining oil. Turn over. Cook for 3 minutes or until golden and crisp. Transfer to a board. Cut each gozleme into 8 slices. Serve.

Nutrition

Energy 1169kJ
Fat saturated 3.60g
Fat Total 14.20g
Carbohydrate sugars g
Carbohydrate Total 24.30g
Dietary Fibre 2.10g
Protein 12.30g
Cholesterol 23.00mg
Sodium 417.00mg

All nutrition values are per serve.

Super Food Ideas - February 2012 , Page 76
Recipe by Katrina Woodman

Photography by Cath Muscat 

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Lahm bi 3ajeen recipe

Photo: Lahm bi 3ajeen recipe
Ingredients:

500g dough (or frozen shortcrust)
600g ground mutton
2 onions
1 teaspoon salt
1 pinch of pepper
1 tablespoon butter
10 tablespoons laban or yogurt
50g pine kernels (if available)

Preparation:

Mix together the mutton and finely chopped onions, with salt, pepper, melted butter, yogurt and pine kernels. Separate the dough in pices the size of an egg and spread it to a thickness of about 5 mm. Spread one tablespoon or more of the meat mixture on each piece of dough. Bake in a hot oven for15 mn.

Adopted from Beirut Restaurants

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Osmallieh Recipe - How to make Osmallieh

Photo: Osmallieh Recipe
Ingredients:

750 g Osmalieh pastry, very thin noodles
1 cup melted butter

For the ashta cream:

2 cups milk
2 cups whipping cream
6 slices American-style white bread
4 1/2 tablespoons cornstarch, dissolved in 1/4 cup water

For the sugar syrup:

2 1/2 cups sugar
1 1/2 cups water
1 teaspoon orange blossom water
1 teaspoon rose water
1 teaspoon lemon juice

Preparation:

1. To prepare the sugar syrup: put the sugar and water in a small saucepan and place over medium heat. Stir until the sugar dissolves. Leave to boil then add the lemon juice and keep on medium heat for 10 minutes until the syrup thickens. Add the orange blossom water and rose water. Remove from heat and transfer to a large bowl.

2. To prepare the ashta cream: Cut off the edges of the bread. Discard. Cut in dices the soft white part. Place the bread dices in a saucepan and pour the milk and whipping cream over them. Let the bread dices soak in the milk and cream mixture for at least 2 hr in the refrigerator. Put the saucepan on medium heat and, with a wooden spoon, start stirring the bread and milk mixture. Once the milk starts heating, add the water-dissolved cornstarch. Continue stirring until the mixture thickens. Once done, pour in a bowl and leave it to cool. Cover the bowl with a plastic wrap and place the cream in the refrigerator in order to thicken before using it.

3. In a large bowl, combine the noodle dough with melted butter rubbing it with your hands until every strand is coated with butter.

4. Grease the bottom of a 30 cm diameter baking tray. Arrange half of the noodles at the bottom then spread the ashta cream over the surface and cover with the remaining noodles.

5. Bake in a preheated oven at 180˚C for about 30 min or until the bottom is golden.

6. Remove from oven and invert in a larger pan. Put back in the oven for 10 more min. Both sides should come out crisp and golden in color.

7. Pour the sugar syrup over it until full absorption.

8. Serve cut in 8 cm squares. Add more sugar syrup according to taste.

Adopted from Beirut Restaurants

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Kri Kri Crunchy Coated Peanuts Recipe

Kri Kri crunchy coated peanuts snack can be found pre-made but it is fun to make it at home. Make a big batch and keep it around to surprise your guests.

Kri Kri is a crunchy wheat-based coating that adds extra crispiness to whatever it coats. Crunchy, sweet kri kri transforms every peanut into a nugget of unmatched flavor and texture. Try this Middle Eastern tradition.

Prep:5min  |  Cook:20min  |  Ready in:25min

Ingredients

Serves: 6

150g (1/2 cup) caster sugar
125ml (1/2 cup) coconut milk
2 teaspoon salt
2 teaspoons sesame seeds
1/2 cup rice flour
300g (2 cups) raw peanuts
500ml (2 cups) vegetable oil for frying

Directions

Mix the sugar, coconut milk, salt, sesame seeds and rice flour until well mixed. Coat the peanuts in the coconut milk mixture.

Heat the oil until hot, but not smoking.

Frying the peanuts in batches, gently place the peanuts in the oil and fry until brown and crunchy. Drain on paper towels.

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Lamb kibbeh recipe

Photo: Lamb kibbeh recipe
Main Ingredients - Lamb
Cuisine - Lebanese
Course - Dinner, Side Dish
Occasion - Cocktail Party, Family meals

Ingredients

235 g (8½ oz/1⅓ cups) burghul (bulgur)
500 g (1 lb 2 oz) minced (ground) lean lamb
2 brown onions, finely chopped
2 teaspoons ground allspice
1 tablespoon pine nuts, to top
80 ml (2½ fl oz/⅓ cup) melted clarified butter or ghee

Filling

1 tablespoon clarified butter or ghee
1 small brown onion, finely chopped
1 teaspoon ground allspice
1 teaspoon ground nutmeg
250 g (9 oz) minced (ground) lamb
80 g (2¾ oz/½ cup) pine nuts

Method

1. Preheat the oven to 180°C (350°F/Gas 4). Cover the burghul with water in a bowl, and stand for 15 minutes. Drain, then squeeze out as much liquid as possible. Combine the burghul with the lamb, onion, allspice and 1 teaspoon each salt and freshly ground black pepper in a bowl. Knead the lamb mixture with 100 ml (3½ fl oz) iced water to make a fine paste.

2. To make the filling, heat the clarified butter in a frying pan over medium heat. Add the onion, allspice, nutmeg and ½ teaspoon each salt and freshly ground black pepper, and cook, stirring, for about 3 minutes, or until the onion is soft. Add the lamb and cook, stirring, for about 5 minutes, or until the mixture has changed colour. Stir in the pine nuts. Cool the mixture slightly before using.

3. Lightly grease a 30 cm (12 inch) oval baking dish with a 2 litre (70 fl oz/8 cup) capacity. Press half the lamb and burghul mixture over the base of the prepared dish, top with the filling, and press the remaining lamb and burghul mixture over the top. Using a sharp knife, cut 4 cm (1½ inch) diamonds through the kibbeh. Press a pine nut in the centre of each diamond.

4. Drizzle the kibbeh with melted clarified butter, and bake for about 1½ hours, or until cooked through. Cover with foil if over-browning. Serve cut into diamonds, with salad, hummus and pitta bread.

Adopted from Good Food

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Cranberry Cornmeal Cake Recipe

Photo: Cranberry Cornmeal Cake Recipe
Recipe courtesy Giada De Laurentiis

Total Time: 1 hr 12 min
Prep 12 min
Inactive 20 min
Cook 40 min

Yield: 6 to 8 servings
Level: Intermediate

Ingredients

3/4 cup (1 1/2 sticks) unsalted butter, at room temperature, plus extra for the pan
1 cup all-purpose flour, plus extra for dusting the pan
1/2 cup yellow fine cornmeal
1 teaspoon baking powder
1/8 teaspoon fine sea salt
1/4 cup orange zest (from 2 large oranges)
3/4 cup dried cranberries, chopped into 1/4-inch pieces
1 1/4 cups sugar
1/2 teaspoon pure vanilla extract
4 large egg yolks
2 large eggs

Directions

Put an oven rack in the center of the oven. Preheat the oven to 350 degrees F. Butter and flour a 9-inch round cake pan.

In a medium bowl, whisk together the flour, cornmeal, baking powder, salt, and orange zest. Measure 3 tablespoons of the flour mixture into a small bowl. Add the chopped cranberries and toss until coated. Using a stand mixer fitted with a paddle attachment, beat the butter and sugar on medium speed until light and fluffy, about 2 minutes. Beat in the vanilla extract. Add the egg yolks and whole eggs, 1 at a time. Gradually add the flour mixture and mix until just incorporated. Using a spatula, gently fold in the cranberries.

Pour the batter into the prepared cake pan and smooth the surface with a spatula. Bake until the cake is golden brown, and a cake tester inserted into the center of the cake comes out clean, about 40 minutes. Cool for 20 minutes. Remove the cake from the pan and transfer to a wire rack to cool completely. Cut the cake into wedges, arrange on a serving platter and serve with the Caramel Walnut Sauce. (The cake can be made 1 day ahead. Store airtight in a plastic container.)


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Pumpkin Lasagna




Ingredients for sauce:

10 sage leaves
1 stick of butter
2 cups of heavy whipping cream
1 teaspoon of ground nutmeg
1 teaspoon of salt
1 teaspoon of pepper
1 cup of grated Parmesan cheese

Ingredients for filling:

2 pounds of fresh Ricotta
3 cups of shredded Fontina cheese
1/2 cup of chopped fresh parsley
1 box of frozen chopped spinach (well drained)
2 eggs
1 teaspoon each of salt and pepper
1 cup of grated Parmesan cheese
1-2 boxes of No bake Lasagna sheets

Directions:

Melt butter in saute pan, add sage leaves.  Whisk in pumpkin, cream, nutmeg, salt and pepper.  Heat until smooth, turn off and remove from stove.  Add grated cheese and blend.  set aside.

In a large bowl mix ricotta cheese, 1 cup of Fontina cheese, spinach, parsley, grated cheese eggs and salt and pepper.  

Spray a 9 by 13 baking dish.

For the bottom layer pour 1 cup of sauce and spread evenly.
Top with 3 sheets of Lasagna
Pour 1 cup of sauce and 3/4 cup of filling mixture, top with Fontina cheese.  Repeat layers 2 more times
For the final layer top with 3 sheets, pour sauce and top with shredded Fontina cheese.

Cover and bake at 375 degrees for 40 minutes, uncover and bake an additional 5 minutes.

Let rest for 30 minutes before slicing,  serve with additional sauce!
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Mandarin Orange Salad




Ingredients:

1/4 cup of slivered almonds
1 teaspoon of sugar
1/2 head  iceberg lettuce
1/2 head romaine lettuce
1 cup of sliced celery
1 bunch green onions sliced
1 6 ounce can of mandarin oranges--drained

Dressing:

1/4 cup of vegetable oil
2 tablespoons of sugar
2 teaspoons of white vinegar
1 teaspoons of fresh chopped parsley
1/2 teaspoon of salt
1/2 teaspoon of pepper

Directions:

Combine almonds and sugar over low heat stirring until nuts caramelize
Cool and break into pieces

Mix and shake dressing ingredients

Toss salad ingredients with dressing and top with almonds.
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Ham, Onion, Gruyere and Pear Tart



Ingredients:

2-3 tablespoons of butter
1 large onion thinly sliced
8 slices of rosemary ham
1 pear thinly sliced
2/3 cup of Guyre cheese
1 teaspoon of snipped thyme
1 pound pizza dough

Directions:

Preheat oven to 450 degrees, lightly coat baking dish with cooking spray
Melt butter over medium low heat, add onions--cook covered about 12 minutes or until tender.

Uncover stir 3 minutes longer.  set aside.
Roll out dough, build up edges--prick with fork--bake 8 minutes and remove
Top crust with ham, onions, pear slices and cheese
Bake 10 minutes.
Sprinkle with thyme
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Mascarpone custard and fruit trifle recipe

Photo: Mascarpone custard and fruit trifle recipe
Mascarpone gives this sweet fruit trifle a creamy texture.

To Prep 8:15
INGREDIENTS 10
DIFFICULTY EASY
SERVINGS 8

Ingredients

85g packet strawberry flavoured jelly crystals
250g mascarpone cheese
1 cup vanilla custard
400g light fruit cake (see note)
1/4 cup sweet sherry
250g strawberries, hulled, sliced
425g can peaches in natural juice, drained, thinly sliced lengthways
4 passionfruit, halved
300ml thickened cream, whipped
1/3 cup shredded coconut, toasted

Method

Step 1 Place jelly crystals in a large heatproof bowl. Add 1 cup boiling water and stir until crystals dissolve. Stir in 200ml cold water. Cover and refrigerate for 2 hours or until set.

Step 2 Place mascarpone in a bowl. Beat with a wooden spoon until smooth. Stir in custard and set aside.

Step 3 Cut cake into eight 5mm-thick slices. Place 4 cake slices over the base of a 6 cup-capacity dish. Drizzle with half the sherry. Top with half the custard mixture. Using a spoon, break up jelly. Spoon half the jelly over the custard mixture. Top with half the passionfruit pulp, half the strawberries and half the peaches. Repeat layering with remaining cake, sherry, custard, jelly, passionfruit, strawberries and peaches.

Step 4 Spoon cream over trifle. Cover loosely with plastic wrap. Refrigerate overnight. Serve trifle sprinkled with toasted coconut.

Notes

You will need half an 800g light fruit cake for this recipe.

Nutrition

Energy 2344kJ
Fat saturated 22.60g
Fat Total 36.90g
Carbohydrate sugars g
Carbohydrate Total 47.50g
Dietary Fibre 4.60g
Protein 7.60g
Cholesterol 89.00mg
Sodium 281.00mg

All nutrition values are per serve.

Super Food Ideas - December 2007 , Page 12
Recipe by Alison Roberts
Photography by Mark O'Meara 

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Meringue cake with rosewater cream recipe

Photo: Meringue cake with rosewater cream recipe
Dazzle guests with this eye-catching and absolutely divine meringue cake.

To Prep 0:40
To Cook 1:25
INGREDIENTS 12
DIFFICULTY ADVANCED
SERVINGS 8

Ingredients

9 eggwhites
400g caster sugar
900ml thickened cream, lightly whipped
5 tbs (100ml) thick Greek yoghurt
150g icing sugar, sifted, plus extra to dust
5 tbs (100ml) rosewater*
400g strawberries, halved
300g raspberries
150g blueberries

Sugared rose petals

1 eggwhite
12-15 rose petals, pesticide-free
1/4 cup (55g) caster sugar

Method

Step 1 To make sugared rose petals, whisk eggwhite until loose. Dip each petal in eggwhite, drain well, then coat in a thin layer of sugar. Place on a tray lined with baking paper. Leave in a cool, dry, well-ventilated spot for 1-2 hours.

Step 2 Preheat oven to 120°C. Line 3 baking sheets with baking paper. Trace a 26cm circle on one, a 20cm circle on another, and a 13cm circle on the other.

Step 3 Beat eggwhites until stiff, add half the sugar, and beat to incorporate. Gradually add remaining sugar in a slow stream, beating until glossy. Spread meringue evenly on each circle to make 3 flat discs of equal thickness. Bake for 10 minutes, then reduce heat to 100°C and bake for a further 1 1/4 hours or until crisp and dry, then cool (these can be made in advance and stored in an airtight container).

Step 4 Fold cream, yoghurt, icing sugar and rosewater together. To assemble, place large circle of meringue on serving plate, top with half the cream and half the berries. Top with medium circle and most of the remaining cream and the remaining berries. Add small circle, top with remaining cream, scatter with petals and dust with icing sugar.

Notes

* Rosewater is from gourmet food stores and selected supermarkets.

Nutrition

Energy 3268kJ
Fat saturated 27.00g
Fat Total 43.00g
Carbohydrate sugars 89.00g
Carbohydrate Total 89.00g
Dietary Fibre 3.00g
Protein 9.00g
Cholesterol 120.00mg
Sodium 119.23mg

All nutrition values are per serve.

delicious. - December 2003 , Page 104
Recipe by Valli Little
Photography by Petrina Tinslay  

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Choc ripple cake recipe

Photo: Choc ripple cake recipe
Here is a delicious idea for the Christmas dessert table that is easy enough for anyone to master.

Ingredients

500ml (2 cups) thickened cream
1 tsp caster sugar
1 tsp vanilla essence
250g pkt Arnott’s Choc Ripple biscuits
Grated chocolate, to decorate

Method

Step 1 Place cream, sugar and vanilla in a bowl and beat using an electric beater until stiff.

Step 2 Spread a little cream onto the base of a serving plate. Spread one biscuit with 1 1/2 teaspoons of cream then sandwich with another biscuit. Top with another 1 1/2 teaspoons of cream then place biscuits on their side onto the serving plate. Repeat until all biscuits have been used and form a log.

Step 3 Spread remaining cream over log to cover entirely. Cover loosely with foil. Place in the fridge for 6 hours to set. 

Step 4 Just before serving, sprinkle with grated chocolate.

Nutrition

Energy 810kJ    
Fat saturated 9.00g
Fat Total 15.00g    
Carbohydrate sugars 8.00g
Carbohydrate Total 13.00g    
Dietary Fibre -
Protein 2.00g    
Cholesterol 37.00mg
Sodium 74.63mg    

All nutrition values are per serve.

Australian Good Taste - December 2010
Recipe by Arnott's
Photography by Sue Ferris   

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Black forest pavlova recipe

Photo: Black forest pavlova recipe
Combine two favourite desserts - Black Forest Cake and pavlova - to create a dessert which will have your guests clamoring for more.

To Prep 0:20
To Cook 1:00

INGREDIENTS 9   
DIFFICULTY CAPABLE COOKS
SERVINGS 8

Ingredients

6 egg whites
1 1/2 cups caster sugar
Pinch cream of tartar
1 tbsp cornflour
1 tsp vanilla extract
2 litres choc-vanilla swirl ice cream
150g fresh cherries
1/3 cup toasted flaked coconut
1/4 cup chocolate topping

Method

Step 1 Preheat oven to 120C/100C fan forced.

Step 2 Grease and line a baking tray with baking paper. Mark a 22cm circle on tray. Using an electric mixer, beat egg whites until soft peaks form.

Step 3 Gradually add sugar, 1 tablespoon at a time, beating until dissolved after each addition (this will take about 10 minutes). Add cream of tartar, cornflour and vanilla.

Step 4 Beat for 1 minute or until combined. Spoon meringue on to prepared tray. Using a palette knife, shape meringue into a circle. Bake for 1 hour to 1 hour 15 minutes, or until firm. Turn oven off. Cool in oven with door ajar. Just before serving, top pavlova with ice-cream.

Step 5 Decorate with cherries, coconut and topping. Serve immediately.

Notes

Always make sure egg whites are at room temperature before whipping to ensure maximum volume.

Nutrition

Energy  2453kJ    
Fat saturated 14.00g
Fat Total 21.00g    
Carbohydrate sugars 85.00g
Carbohydrate Total 91.00g    
Dietary Fibre 1.00g
Protein 7.00g    
Cholesterol 53.00mg
Sodium 159.95mg
   
Taste.com.au - December 2010
Recipe by Kim Coverdale, Food editor - Super Food Ideas
Photography by Mark O'Meara 

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Chickpea & Bulgur Stuffed Grape Leaves Recipe

Photo: Chickpea & Bulgur Stuffed Grape Leaves Recipe
From EatingWell:  May/June 2011

Think hummus meets tabbouleh in these vegetarian stuffed grape leaves, bursting with chickpeas, parsley and bulgur tied together with a lemony, garlicky sauce. The grape leaves will seem soft when just finished cooking, but will firm up as they cool. We prefer these at room temperature or cold—perfect for bringing to work for lunch.

Makes: 45-55 stuffed grape leaves
Active Time: 1 1/2 hours
Total Time: 2 hours

Ingredients

1 15- to 16-ounce jar grape leaves (see Notes), drained
Zest of 1 lemon
1/2 cup lemon juice, divided
7 cloves garlic, peeled and halved
3 tablespoons tahini (see Notes)
2 tablespoons extra-virgin olive oil
1 tablespoon sumac (optional; see Notes)
1 teaspoon freshly ground pepper
3/4 teaspoon salt
1 19-ounce can chickpeas, rinsed (about 2 cups)
3/4 cup bulgur (see Notes)
1/2 cup finely chopped fresh parsley
4 scallions, trimmed and finely chopped
Lemon wedges for serving
Plain yogurt for serving

Preparation

  1. Put a large saucepan of water on to boil. Remove grape leaves from the jar and unroll. Separate into two piles—one of whole leaves and one with any torn leaves or pieces of leaves. The whole leaves will be used for rolling. Set aside the others for Step 5.
  2. Cook the whole grape leaves in the boiling water for 5 minutes; transfer with tongs to a colander to drain.
  3. To prepare filling: Process lemon zest and 1/4 cup juice, garlic, tahini, oil, sumac (if using), pepper and salt in a food processor until smooth. Scrape into a large bowl. Pulse chickpeas in the food processor until coarsely chopped. Add to the lemon mixture along with bulgur, parsley and scallions; mix until well combined.
  4. To assemble grape leaves: Lay a clean kitchen towel on a work surface. Place 4 to 6 whole grape leaves at a time on the towel with the stem-side up and stem end pointing toward you. Pinch or trim off any long or tough stems. Depending on the size of the leaf, shape 2 teaspoons to 1 tablespoon of the filling into a 1 1/2- to 2-inch log and place it on the leaf, perpendicular to the stem end. Roll the end of the leaf over the filling, tuck in the sides and roll tightly into a cigar shape. Repeat with the remaining grape leaves and filling. (You may have filling or grape leaves left over.)
  5. Place the torn or very small leftover grape leaves in a large saucepan, covering the bottom completely; this will prevent the stuffed leaves from sticking as they cook. (No leftover leaves? See Tip.) Place about half of the stuffed grape leaves in one tight layer in the pan and drizzle with 2 tablespoons lemon juice. Make a second layer of grape leaves on top of the first and drizzle with the remaining 2 tablespoons lemon juice.
  6. Place the largest heatproof plate you have that will fit in the pot on top of the grape leaves. Place a small-to-medium heatproof bowl on top of the plate and fill it three-quarters full with water (this will act as a weight to keep the grape leaves submerged). Add water to the pan until it reaches the rim of the plate.
  7. Timing: Bring to a boil, then reduce heat to a simmer. Cook until the bulgur is tender, adding water as necessary to keep the grape leaves submerged, about 30 minutes. (To check if the bulgur is done, carefully remove the bowl and plate, take out one stuffed grape leaf using a slotted spoon and cut it open.)
  8. Carefully remove the bowl and plate, then transfer the grape leaves from the water using a slotted spoon. Serve warm with lemon wedges and yogurt for dipping, if desired.

Tips & Notes

Make Ahead Tip: Cover and refrigerate cooked grape leaves for up to 3 days. Reheat with a little water in a skillet or in the microwave. Or freeze uncooked grape leaves in a single layer on a baking sheet, then transfer to an airtight container and freeze for up to 3 months. Defrost overnight in the refrigerator and finish with Steps 5-8.

Notes: Jars of grape leaves can be found with other Middle Eastern ingredients in large supermarkets, Middle Eastern markets, natural-foods stores or online at amazon.com. We like the texture and quality of Sadaf, Ziyad, Roland and Yergat brands. If you can only find a 32-ounce jar, you can freeze the leftover leaves in an airtight container for up to 6 months. If you have access to fresh grape leaves, you could harvest your own to use instead. Select medium-size leaves from unsprayed grapevines in late spring or early summer, when they will be at their most tender.

Tahini is a thick paste of ground sesame seeds. Look for it in large supermarkets in the Middle Eastern section or near other nut butters.

The tart red berries of the Mediterranean sumac bush add fruity, sour flavor to many regional dishes. Find ground sumac in Middle Eastern markets, specialty food shops and online at penzeys.com.

Bulgur is made by parboiling, drying and coarsely grinding or cracking wheat berries. Don’t confuse bulgur with cracked wheat, which is just that—cracked wheat. Since the parboiling step is skipped, cracked wheat must be cooked for up to an hour whereas bulgur simply needs a quick soak in hot water for most uses. Look for it in the natural-foods section of large supermarkets, near other grains.

Tip: If you don’t have any leftover leaves to line the pan, cut a potato into 1/2-inch-thick slices and place in the bottom of the pan to prevent the stuffed leaves from sticking.

How to Arrange Stuffed Grape Leaves in the Pan: The stuffed grape leaves should be tightly packed in your saucepan to prevent them from floating up and unwrapping during cooking. Working with about half of the stuffed grape leaves, nestle them into your pan in concentric circles, working from the outer edge toward the center. Make a second layer directly on top of the first with the remaining stuffed grape leaves.

Nutrition

Per piece: 29 calories; 1 g fat ( 0 g sat , 1 g mono ); 0 mg cholesterol; 4 g carbohydrates; 0 g added sugars; 1 g protein; 1 g fiber; 166 mg sodium; 26 mg potassium.

Carbohydrate Servings: 0

Exchanges: 1/2 fat

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Eggplant Bulgur Pilaf Recipe

Photo: Eggplant Bulgur Pilaf Recipe
From EatingWell:  September/October 2011

One of the most important dishes at a Turkish table, this simple pilaf recipe features a combination of eggplant and bulgur. It is often an accompaniment to meat or chicken.

Makes: 6 servings, about 1 cup each

Active Time: 35 minutes

Total Time: 1 1/4 hours

Ingredients

1 cup bulgur (see Note), preferably coarse
4 tablespoons extra-virgin olive oil, divided
1 pound eggplant (see Tip), diced
1 medium onion, diced
1 bunch scallions, chopped
1 medium green bell pepper, diced
1 large carrot, peeled and shredded
2 large cloves garlic, minced
2 tablespoons tomato paste
1 teaspoon dried oregano
3/4 teaspoon salt
Freshly ground pepper to taste
1/2 cup reduced-sodium chicken broth (optional)
1 cup chopped flat-leaf parsley or cilantro

Preparation
  1. Place bulgur in a large deep bowl, add enough warm water to cover by 2 inches, cover and let stand for 1 hour. Drain; set aside.
  2. Heat 3 tablespoons oil in a large nonstick skillet over medium heat. Add eggplant. Do not stir for the first minute; then cook, stirring, until beginning to soften, 4 to 5 minutes. Push the eggplant to the sides, making a well in the middle for the other ingredients.
  3. Heat the remaining 1 tablespoon oil in the middle of the pan. Add onion, scallions, bell pepper, carrot and garlic. Do not stir for 2 minutes; then mix all the ingredients, including the eggplant, and cook, stirring, until the vegetables are soft, 3 to 4 minutes.
  4. Reduce heat to medium-low. Make a well in the ingredients again and add tomato paste to the middle. Do not stir for 30 seconds; then turn the tomato paste over and cook for another 15 seconds. Add the drained bulgur, oregano, salt and pepper; stir well to combine. Heat through. If the eggplant is not completely tender, stir in broth, cover the pan and simmer until the eggplant reaches your desired tenderness. Remove from the heat; stir in parsley (or cilantro).

Tips & Notes

Note: Bulgur is made by parboiling, drying and coarsely grinding or cracking wheat berries. Bulgur just needs a quick soak in hot water for most uses. Look for it in the natural-foods section of large supermarkets, near other grains.

Tip: If you’re using large, common globe eggplant, which can be more bitter than other varieties, salting beforehand can reduce bitterness. To salt: Place prepped eggplant in a large colander over a bowl and mix with 1 tablespoon salt. Top the eggplant with a plate weighted down with cans. Let sit for 30 minutes to 1 hour before using. Rinse well with cold water, then dry with paper towels.

Nutrition

Per serving: 214 calories; 10 g fat ( 1 g sat , 7 g mono ); 0 mg cholesterol; 29 g carbohydrates; 0 g added sugars; 5 g protein; 9 g fiber; 357 mg sodium; 533 mg potassium.

Nutrition Bonus: Vitamin A (64% daily value), Vitamin C (62% dv), Magnesium (17% dv), Potassium (15% dv)

Carbohydrate Servings: 1

Exchanges: 1 starch, 1 vegetable, 2 fat 

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