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Honey fritters recipe

Photo: Honey fritters recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Honey fritters recipe. Enjoy the Middle Eastern Cuisine and learn how to make Honey fritters. 

Takes: 1 hr to prepare and 30 mins to cook
Serves: 6

For the fritters

250g plain flour
salt
2tsp (1 x 7g sachet) fast-action dried yeast
1tbsp runny honey
1tsp ground cinnamon
250ml lukewarm water
vegetable oil, for deep frying

For the honey syrup
100g runny honey
1tbsp soft brown sugar
stick cinnamon
100ml water
lemon juice

Sift the flour, salt and yeast into a large bowl. Add the honey, cinnamon and enough water to make a thick batter. Cover with a damp tea towel and set aside in a warm, draught-free place for 45 minutes. The batter should double in size and form bubbles on top.

Fill a deep-fat fryer or large saucepan two-thirds full with vegetable oil and heat to 180°C, 350°F. Use a probe thermometer or drop a teaspoon of mixture in: if it turns golden-brown in 30 seconds, the oil is hot enough. Do not leave the oil unattended.

Drop tablespoonfuls of the batter into the oil and fry in batches until crisp and golden-brown. Remove with a slotted spoon and drain on kitchen paper.

To make the syrup, place all the ingredients in a pan and heat until the sugar has dissolved. Squeeze in a little lemon juice to round off the sweetness. Pour the syrup over the fritters and serve hot.
 

More from the Lebanese Recipes Kitchen:   

Spiced puddings with saffron apricots 
Umm Ali
Hazelnut and honey cake
Namoura

Znoud Elsit 

Pistachio baklava 


Save and share Honey fritters recipe

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Photo: Honey fritters recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Honey fritters recipe. Enjoy the Middle Eastern Cuisine and learn how to make Honey fritters. 

Takes: 1 hr to prepare and 30 mins to cook
Serves: 6

For the fritters

250g plain flour
salt
2tsp (1 x 7g sachet) fast-action dried yeast
1tbsp runny honey
1tsp ground cinnamon
250ml lukewarm water
vegetable oil, for deep frying

For the honey syrup
100g runny honey
1tbsp soft brown sugar
stick cinnamon
100ml water
lemon juice

Sift the flour, salt and yeast into a large bowl. Add the honey, cinnamon and enough water to make a thick batter. Cover with a damp tea towel and set aside in a warm, draught-free place for 45 minutes. The batter should double in size and form bubbles on top.

Fill a deep-fat fryer or large saucepan two-thirds full with vegetable oil and heat to 180°C, 350°F. Use a probe thermometer or drop a teaspoon of mixture in: if it turns golden-brown in 30 seconds, the oil is hot enough. Do not leave the oil unattended.

Drop tablespoonfuls of the batter into the oil and fry in batches until crisp and golden-brown. Remove with a slotted spoon and drain on kitchen paper.

To make the syrup, place all the ingredients in a pan and heat until the sugar has dissolved. Squeeze in a little lemon juice to round off the sweetness. Pour the syrup over the fritters and serve hot.
 

More from the Lebanese Recipes Kitchen:   

Spiced puddings with saffron apricots 
Umm Ali
Hazelnut and honey cake
Namoura

Znoud Elsit 

Pistachio baklava 


Save and share Honey fritters recipe

Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.
reade more... Résuméabuiyad

Garlic and yogurt marinated chicken recipe

Photo: Garlic and yogurt marinated chicken recipe


The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Garlic and yogurt marinated chicken recipe. Enjoy the Middle Eastern Cuisine and learn how to make Garlic and yogurt marinated chicken. 

Takes: 5 mins to prepare and 20 mins to cook
Serves: 2

Ingredients:

For the chicken
150g (5oz) thick Greek yogurt
1½tbsp olive oil
1 clove garlic, crushed
2tbsp parsley, finely chopped, plus extra for garnish
few sprigs of thyme, leaves snipped
425g pack Tesco mini chicken fillets


For the potatoes
500g (1lb) new potatoes
1 lemon, zested
freshly ground black pepper
mixed salad

Preparation:

In a bowl, mix together the yogurt, half a tablespoon oil, garlic and herbs. Add the chicken fillets, cover and leave to marinate for a couple of hours or overnight.

Preheat the grill. Place the chicken and its marinade into a foil-lined grill pan. Cook for about 8 minutes until just cooked through, then wrap in the foil and leave to rest for a couple of minutes.

Meanwhile, boil the potatoes until tender, drain, smash roughly with a fork and stir in the remaining olive oil and the zest. Season to taste and garnish with some parsley leaves.

Serve the chicken with the potatoes and some salad.

From TESCO realfood


More from the Lebanese Recipes Kitchen:

Chicken and tomato spiced curry
Claypot chicken with dates, sucuk and bulgur 
Lebanese Chicken 
Roasted Chicken with Oriental Rice 
Lebanese Chicken with Couscous 
Chicken Tagine with Onions, Honey, and Mint


Save and share Garlic and yogurt marinated chicken recipe

Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.
Photo: Garlic and yogurt marinated chicken recipe


The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Garlic and yogurt marinated chicken recipe. Enjoy the Middle Eastern Cuisine and learn how to make Garlic and yogurt marinated chicken. 

Takes: 5 mins to prepare and 20 mins to cook
Serves: 2

Ingredients:

For the chicken
150g (5oz) thick Greek yogurt
1½tbsp olive oil
1 clove garlic, crushed
2tbsp parsley, finely chopped, plus extra for garnish
few sprigs of thyme, leaves snipped
425g pack Tesco mini chicken fillets


For the potatoes
500g (1lb) new potatoes
1 lemon, zested
freshly ground black pepper
mixed salad

Preparation:

In a bowl, mix together the yogurt, half a tablespoon oil, garlic and herbs. Add the chicken fillets, cover and leave to marinate for a couple of hours or overnight.

Preheat the grill. Place the chicken and its marinade into a foil-lined grill pan. Cook for about 8 minutes until just cooked through, then wrap in the foil and leave to rest for a couple of minutes.

Meanwhile, boil the potatoes until tender, drain, smash roughly with a fork and stir in the remaining olive oil and the zest. Season to taste and garnish with some parsley leaves.

Serve the chicken with the potatoes and some salad.

From TESCO realfood


More from the Lebanese Recipes Kitchen:

Chicken and tomato spiced curry
Claypot chicken with dates, sucuk and bulgur 
Lebanese Chicken 
Roasted Chicken with Oriental Rice 
Lebanese Chicken with Couscous 
Chicken Tagine with Onions, Honey, and Mint


Save and share Garlic and yogurt marinated chicken recipe

Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.
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Best Beef Jerky Recipes


The term 'jerky' is a generic meat preparation that involves trimming meat fat, marinating it and drying it over a low flame. This is a food preservation technique. Once jerkyed, the meat need not be refrigerated and can be stored (or eaten!) anytime.

How to Make Beef Jerky

Beef jerky itself is pretty easy to make. You have to buy beef from the butcher and cut it into small strips. The small strips are easier to cook and eat too. Make sure that you've removed all the fat from the raw beef. The fat will only ruin the taste of the jerky. Marinate the beef. The marinade will depend upon whether you like your jerky sweet, sour, spicy or in good ol' BBQ style. Make the marinade in the combination of your favorite sauces. The commonly used sauces are soy, vinegar, cinnamon, Worcestershire sauce, etc. Don't forget the most essential elements of the marinade! Lemon, onion and garlic powder. Once the marinating is done, then dehydrate it in a dehydrator or oven. Make sure that you don't overcook the jerky, otherwise it will become rubbery and really tedious to eat. Preserve the jerky in plastic bags, or if you want to preserve them for a longer time, use air-tight jars. Preservation is not really an issue for the jerky. The preparation itself ensures that the jerky remains naturally preserved. And your beef jerky is ready!

Alternatively, you could also buy ready-made beef jerky from your nearest grocer, but I prefer the homemade jerky to packaged ones any day.

Beef Jerky Recipes

Usually we eat the beef jerky by itself. But why not use it as a part of a recipe! Beef jerky is high protein, low fat and low carb food. Pretty strong stuff I must say.

Beef Jerky and Eggs

To make this you will need:
  • eggs
  • chopped jerky
  • finely chopped onion
  • shredded cheese
  • butter
  • salt and pepper
Well, it is the omelette-du-fromage with beef jerky! First, beat the eggs. Heat the skillet and fry the chopped onion in the butter. Add the beaten eggs, beef jerky and salt and pepper. Add the cheddar cheese over the egg-and-jerky and watch it as it melts. And your jerky-and-eggs is ready. Simple to cook. A real man's breakfast!

Jerky and Nachos

To make this you will need:
  • tortilla chips
  • peppered beef jerky
  • cheese
  • Jamaican seasoning
A slightly unconventional combination, but great in taste. Firstly, oven-heat the tortilla chips at 300 degrees for 5 minutes. Cube the cheese along the jerky and microwave it till the cheese melts all over the chips. Optional! You can also use tomatoes, olives and sour cream to give it an even more tangier flavor!

Beef jerky by itself tastes so very awesome! So true lovers, try out these recipes to enhance your jerky experience!

The term 'jerky' is a generic meat preparation that involves trimming meat fat, marinating it and drying it over a low flame. This is a food preservation technique. Once jerkyed, the meat need not be refrigerated and can be stored (or eaten!) anytime.

How to Make Beef Jerky

Beef jerky itself is pretty easy to make. You have to buy beef from the butcher and cut it into small strips. The small strips are easier to cook and eat too. Make sure that you've removed all the fat from the raw beef. The fat will only ruin the taste of the jerky. Marinate the beef. The marinade will depend upon whether you like your jerky sweet, sour, spicy or in good ol' BBQ style. Make the marinade in the combination of your favorite sauces. The commonly used sauces are soy, vinegar, cinnamon, Worcestershire sauce, etc. Don't forget the most essential elements of the marinade! Lemon, onion and garlic powder. Once the marinating is done, then dehydrate it in a dehydrator or oven. Make sure that you don't overcook the jerky, otherwise it will become rubbery and really tedious to eat. Preserve the jerky in plastic bags, or if you want to preserve them for a longer time, use air-tight jars. Preservation is not really an issue for the jerky. The preparation itself ensures that the jerky remains naturally preserved. And your beef jerky is ready!

Alternatively, you could also buy ready-made beef jerky from your nearest grocer, but I prefer the homemade jerky to packaged ones any day.

Beef Jerky Recipes

Usually we eat the beef jerky by itself. But why not use it as a part of a recipe! Beef jerky is high protein, low fat and low carb food. Pretty strong stuff I must say.

Beef Jerky and Eggs

To make this you will need:
  • eggs
  • chopped jerky
  • finely chopped onion
  • shredded cheese
  • butter
  • salt and pepper
Well, it is the omelette-du-fromage with beef jerky! First, beat the eggs. Heat the skillet and fry the chopped onion in the butter. Add the beaten eggs, beef jerky and salt and pepper. Add the cheddar cheese over the egg-and-jerky and watch it as it melts. And your jerky-and-eggs is ready. Simple to cook. A real man's breakfast!

Jerky and Nachos

To make this you will need:
  • tortilla chips
  • peppered beef jerky
  • cheese
  • Jamaican seasoning
A slightly unconventional combination, but great in taste. Firstly, oven-heat the tortilla chips at 300 degrees for 5 minutes. Cube the cheese along the jerky and microwave it till the cheese melts all over the chips. Optional! You can also use tomatoes, olives and sour cream to give it an even more tangier flavor!

Beef jerky by itself tastes so very awesome! So true lovers, try out these recipes to enhance your jerky experience!
reade more... Résuméabuiyad

Simple Easy Cold Appetizers


Cold appetizers are served before the main course of a meal. They are quite easy to make and store. They can be as simple as serving a plate of cheese and olives or some exotic foods such as aioli sauce with sliced bell peppers or cucumber sandwiches. Some of the popular cold appetizers are veggie pizza, pita salad, shellfish dip, antipasto platter, bacon-almond spread, cheese pumpkins, smoked-trout spread, etc. You can try some cold appetizer recipes given below.

Smoked-trout Spread

Ingredients
1 lb smoked trout fillets, skin scraped off
1/3 cup finely chopped shallot
2 sticks (1 cup) unsalted butter, softened
cup finely chopped fresh dill
tsp hot sauce
1 tbsp fresh lemon juice
1 cup cold water
tsp black pepper

Preparation
Flake the trout and blend 2 cups trout with shallot, butter, lemon juice, pepper, dill and hot sauce in a food processor until it becomes a smooth paste. Keep aside the remaining trout. Add water to trout puree in a slow stream in the food processor and process, until water is absorbed in the puree. Transfer the puree into the bowl and fold in the remaining trout. Then fill this mixture into a ceramic mold or bowl. Cover the surface with wax paper, then tightly cover it with a plastic wrap and chill it at least for 6 hours. Due to this process, the flavors are developed. Bring the spread to room temperature before serving. It can be served with whole-grain crackers.

Bacon-Almond Spread

Ingredients
4 strips bacon, crisp-cooked, drained and crumbled
cup soft cream cheese spread
cup finely chopped, pitted dates
2 tbsp chopped fresh parsley
2 tbsp dry sherry or orange juice
1/3 cup chopped almonds
1 tbsp sliced green onion
Crackers

Preparation
In a medium bowl, mix together bacon, cream cheese, dates, onion, parsley and sherry or orange juice. Refrigerate this mixture at least for 1 hour. Before serving it, add almonds. Sever it with crackers.

Stuffed Mushrooms Tapenade

Ingredients
1 cup pitted black olives, sliced
2 lb small mushrooms
2 tbsp capers
10 anchovies fillets, drained
1 tomato
cup olive oil
cup lemon juice
Freshly ground black pepper
2 branches of parsley

Preparation
First we will prepare the Tapenade. Rinse 2 tbsp capers and dry on a paper towel. Place the capers, dry anchovies and sliced olives in a food processor and process of a few seconds. Clean the sides of the bowl using a spatula. When a smooth paste is formed, keep the processor on and add oil gradually through a fennel of the lid. Then add pepper and lemon juice to taste. Remove the bowl from the processor and keep the mixture in the refrigerator. Let it stand at least for 2 hours before serving.

Then stuff the mushrooms. Core the tomato and cut it into quarters. Discard the seeds and flesh. Slice the skin portion into long sticks. Cut each stick diagonally to get the diamond pieces. Remove the stems from the mushrooms. Clean them with a slightly wet paper towel. Peel and place them in a plate. Fill each of the mushrooms with 1 tsp of Tapenade. Garnish with a piece of tomato diamond and a parsley sprig.

Cheese Pumpkins

Ingredients
2 tsp finely chopped peanuts
8 tbsp smoked Cheddar cold pack cheese food, well chilled
16 tiny pieces of fresh parsley leaves
4 butter-flavored pretzel spindles or sticks, broken in half

Preparation
Line a small serving plate with a waxed paper. Roll each cold pack cheese food to make a ball. Place them on the waxed paper-lined serving plate. Refrigerate them for about 10-15 minutes for easy handling. Draw ridges around the balls using the end of a toothpick, so that it looks like a pumpkin. Dip the bottoms of the cheese balls in the chopped peanuts. Just before serving, insert the pretzel halves into the cheese balls, so that they appear like the pumpkin stems. Decorate them using parsley leaves to give an appearance of pumpkin leaves. Store them in refrigerator.

Hope the above recipes helped you in understanding how to prepare cold appetizers to satiate your family's and friends' tummies.

Cold appetizers are served before the main course of a meal. They are quite easy to make and store. They can be as simple as serving a plate of cheese and olives or some exotic foods such as aioli sauce with sliced bell peppers or cucumber sandwiches. Some of the popular cold appetizers are veggie pizza, pita salad, shellfish dip, antipasto platter, bacon-almond spread, cheese pumpkins, smoked-trout spread, etc. You can try some cold appetizer recipes given below.

Smoked-trout Spread

Ingredients
1 lb smoked trout fillets, skin scraped off
1/3 cup finely chopped shallot
2 sticks (1 cup) unsalted butter, softened
cup finely chopped fresh dill
tsp hot sauce
1 tbsp fresh lemon juice
1 cup cold water
tsp black pepper

Preparation
Flake the trout and blend 2 cups trout with shallot, butter, lemon juice, pepper, dill and hot sauce in a food processor until it becomes a smooth paste. Keep aside the remaining trout. Add water to trout puree in a slow stream in the food processor and process, until water is absorbed in the puree. Transfer the puree into the bowl and fold in the remaining trout. Then fill this mixture into a ceramic mold or bowl. Cover the surface with wax paper, then tightly cover it with a plastic wrap and chill it at least for 6 hours. Due to this process, the flavors are developed. Bring the spread to room temperature before serving. It can be served with whole-grain crackers.

Bacon-Almond Spread

Ingredients
4 strips bacon, crisp-cooked, drained and crumbled
cup soft cream cheese spread
cup finely chopped, pitted dates
2 tbsp chopped fresh parsley
2 tbsp dry sherry or orange juice
1/3 cup chopped almonds
1 tbsp sliced green onion
Crackers

Preparation
In a medium bowl, mix together bacon, cream cheese, dates, onion, parsley and sherry or orange juice. Refrigerate this mixture at least for 1 hour. Before serving it, add almonds. Sever it with crackers.

Stuffed Mushrooms Tapenade

Ingredients
1 cup pitted black olives, sliced
2 lb small mushrooms
2 tbsp capers
10 anchovies fillets, drained
1 tomato
cup olive oil
cup lemon juice
Freshly ground black pepper
2 branches of parsley

Preparation
First we will prepare the Tapenade. Rinse 2 tbsp capers and dry on a paper towel. Place the capers, dry anchovies and sliced olives in a food processor and process of a few seconds. Clean the sides of the bowl using a spatula. When a smooth paste is formed, keep the processor on and add oil gradually through a fennel of the lid. Then add pepper and lemon juice to taste. Remove the bowl from the processor and keep the mixture in the refrigerator. Let it stand at least for 2 hours before serving.

Then stuff the mushrooms. Core the tomato and cut it into quarters. Discard the seeds and flesh. Slice the skin portion into long sticks. Cut each stick diagonally to get the diamond pieces. Remove the stems from the mushrooms. Clean them with a slightly wet paper towel. Peel and place them in a plate. Fill each of the mushrooms with 1 tsp of Tapenade. Garnish with a piece of tomato diamond and a parsley sprig.

Cheese Pumpkins

Ingredients
2 tsp finely chopped peanuts
8 tbsp smoked Cheddar cold pack cheese food, well chilled
16 tiny pieces of fresh parsley leaves
4 butter-flavored pretzel spindles or sticks, broken in half

Preparation
Line a small serving plate with a waxed paper. Roll each cold pack cheese food to make a ball. Place them on the waxed paper-lined serving plate. Refrigerate them for about 10-15 minutes for easy handling. Draw ridges around the balls using the end of a toothpick, so that it looks like a pumpkin. Dip the bottoms of the cheese balls in the chopped peanuts. Just before serving, insert the pretzel halves into the cheese balls, so that they appear like the pumpkin stems. Decorate them using parsley leaves to give an appearance of pumpkin leaves. Store them in refrigerator.

Hope the above recipes helped you in understanding how to prepare cold appetizers to satiate your family's and friends' tummies.
reade more... Résuméabuiyad

Breadfruit Nutrition


The breadfruit is a very popular fruit that belongs to the class of fruits that arise from flowering species. The plant, which is scientifically known as Artocarpus altilis, is a prominent member of the mulberry family, which makes breadfruit a variant of mulberry. It is widely consumed due to the nutrition and healthy calories present in it. This fruit has been popular in many civilizations and communities around the world. In fact, the breadfruit is a culturally important fruit for many people across the world. Today, it is commercially planted in many regions all across the world. Prominent plantations are seen in regions around the Pacific ocean. It is also included in many prominent diet plans.

Breadfruit Nutrition Facts

The nutritional value is always stated to be very high. Following is a list of nutrients that are conventionally derived by the human body as a result of its consumption.
  • Proteins
  • Fiber
  • Water
  • Carbohydrates
  • Lipids
  • Calcium
  • Copper
  • Iron
  • Manganese
  • Magnesium
  • Phosphorus
  • Potassium
  • Selenium
  • Sodium
  • Zinc
  • Niacin
  • Riboflavin
  • Thiamin
  • Vitamin C
  • Vitamin E
  • Vitamin K
  • Vitamin B6
The amount and proportion of these nutrients often differs on the basis of size of the fruit and nature of tree.

Calories in Breadfruit

The nutrition and calories are calculated on the basis of one serving of the fruit which totals to about 3.4 ounces. A total of 99 calories are found in the edible portion of the fruit. These calories amount to about 413 joules of energy. One serving of an average edible portion, contains sugar, sodium, carbohydrates, proteins, calcium and potassium. The major amount of calories that are derived, come from the direct sugar and carbohydrates. This fruit has about 26 grams of carbohydrates, 47 grams of dietary fibers and 10.6 grams of sugars. The protein content amounts to about 1 gram. The fruit also contains 16.3 milligrams of calcium and 470.4 milligrams of potassium. It also contains about 0.2 grams of fat, which are not saturated and can be metabolized very easily.

Breadfruit makes it an excellent snack that can be eaten during the day and in between meals. The vitamins and minerals contained, make it an excellent breakfast accompaniment. The only drawback is that it contains rather a large quantity of carbohydrates and sugars. Due to this, it is recommended that one does not have it at night in order to prevent calories from depositing in the body tissues. The nutrients can be metabolized with the help of 27 minutes of walking, or 11 minutes of running, or 8 minutes of swimming, or even 15 minutes of cycling. There are different ways of cooking and eating the breadfruit. Every recipe has some or the advantage and drawback. One common disadvantage of all heat related recipes is that the vitamins get oxidized, and in cases where oil is used, there is an increase in calories, carbohydrates and fats. The best calories and nutrition can be derived by consuming the edible portion of the fruit.

The breadfruit is a very popular fruit that belongs to the class of fruits that arise from flowering species. The plant, which is scientifically known as Artocarpus altilis, is a prominent member of the mulberry family, which makes breadfruit a variant of mulberry. It is widely consumed due to the nutrition and healthy calories present in it. This fruit has been popular in many civilizations and communities around the world. In fact, the breadfruit is a culturally important fruit for many people across the world. Today, it is commercially planted in many regions all across the world. Prominent plantations are seen in regions around the Pacific ocean. It is also included in many prominent diet plans.

Breadfruit Nutrition Facts

The nutritional value is always stated to be very high. Following is a list of nutrients that are conventionally derived by the human body as a result of its consumption.
  • Proteins
  • Fiber
  • Water
  • Carbohydrates
  • Lipids
  • Calcium
  • Copper
  • Iron
  • Manganese
  • Magnesium
  • Phosphorus
  • Potassium
  • Selenium
  • Sodium
  • Zinc
  • Niacin
  • Riboflavin
  • Thiamin
  • Vitamin C
  • Vitamin E
  • Vitamin K
  • Vitamin B6
The amount and proportion of these nutrients often differs on the basis of size of the fruit and nature of tree.

Calories in Breadfruit

The nutrition and calories are calculated on the basis of one serving of the fruit which totals to about 3.4 ounces. A total of 99 calories are found in the edible portion of the fruit. These calories amount to about 413 joules of energy. One serving of an average edible portion, contains sugar, sodium, carbohydrates, proteins, calcium and potassium. The major amount of calories that are derived, come from the direct sugar and carbohydrates. This fruit has about 26 grams of carbohydrates, 47 grams of dietary fibers and 10.6 grams of sugars. The protein content amounts to about 1 gram. The fruit also contains 16.3 milligrams of calcium and 470.4 milligrams of potassium. It also contains about 0.2 grams of fat, which are not saturated and can be metabolized very easily.

Breadfruit makes it an excellent snack that can be eaten during the day and in between meals. The vitamins and minerals contained, make it an excellent breakfast accompaniment. The only drawback is that it contains rather a large quantity of carbohydrates and sugars. Due to this, it is recommended that one does not have it at night in order to prevent calories from depositing in the body tissues. The nutrients can be metabolized with the help of 27 minutes of walking, or 11 minutes of running, or 8 minutes of swimming, or even 15 minutes of cycling. There are different ways of cooking and eating the breadfruit. Every recipe has some or the advantage and drawback. One common disadvantage of all heat related recipes is that the vitamins get oxidized, and in cases where oil is used, there is an increase in calories, carbohydrates and fats. The best calories and nutrition can be derived by consuming the edible portion of the fruit.
reade more... Résuméabuiyad

Are Men Better at Cooking than Women?

Are men better at cooking than women
Cooking is about passion, so it may look slightly temperamental in a way that it's too assertive to the naked eye.
- Gordon Ramsay
We all have heard of women competing with men in the corporate world and men taking the competition in the right spirit. How? Well, they have been competing with women where culinary skills are concerned. Men have been trying to outshine women in their own game, on their turf or territory - the kitchen. And this is not a new phenomena; men have been slaving in the kitchen since the 14th century actually. A French chef, by the name of Guillaume Tirel, was the head chef from 1326 to Phillip VI.

No matter how much we try to deny it, men are perfectionists and are very creative. They are a little more adept at taking risks as compared to women. So, when it comes to cooking, they apply all their creativity and knowledge on the subject and try to invent something new, or modify a tried-and-tested dish. There are a few reasons as to why men are better than women at cooking, which are listed out in this Buzzle write-up.

The Key Ingredients that Make Men Better Cooks
Hard Work
I am not insinuating that women are not hardworking. All I am saying is that men do tend to put in few more hours when it comes to learning something that they enjoy doing. The funny thing about cooking is that if you enjoy what you are making and the entire process of creating something new, your dish will always be a masterpiece, no matter how simple it is. Men enjoy investing in a hard day's work doing something they love. Apart from this, men love it when their efforts are appreciated by others. It motivates them to work harder, compete with themselves, and strive to achieve the perfect results.
Creative and Adventurous
Men are more adventurous when it comes to cooking. They love a challenge, specially when it comes to mastering exotic dishes. They add spices and ingredients in varying proportions, and if something goes wrong with the dish, they know what to do to balance it out. They are very good at modifying traditional dishes by adding alcohol, exotic spices, extra ingredients, and turning it into something that's completely new. Probably, they are like this because they work without any inhibitions, and they do not overthink things.
Perfectionists
Men are perfectionists when it comes to their job. If their line of work is cooking, then they are even more critical about it. When they come across a dish that has the reputation of being challenging and difficult, men take the easy way out, by working hard over it. If for the first time, they fail at it, they keep trying till they achieve the desired taste. Once that is done, they concentrate on perfecting it to a point where no one can pick any fault with it. It's like they get a high while making sure everything that they make is par excellence.
Love to Eat
The fact that men love to eat is not an uncommon fact, and also that they love to eat delicious food is a no-brainer. If men came across a dish that they loved, they would try to replicate it at home so that whenever the craving for the said dish kicks in, they can quickly whip it up and gorge on it. A lot of men live alone and get bored and tired of takeouts. Cooking their own meal does make them good cooks, because they always want to try something new.
What Men Say About Cooking
I think every chef, not just in America, but across the world, has a double-edged sword - two jackets, one that's driven, a self-confessed perfectionist, thoroughbred, hate incompetence and switch off the stove, take off the jacket and become a family man.
- Gordon Ramsay
I found that if I offered to cook for a girl, my odds improved radically over simply asking a girl out. Through my efforts to attract the opposite sex, I found that not only did cooking work, but that it was actually fun.
- Alton Brown
I'm a home cook and love to read about food, but I'm not trained as a chef. I'm just really into cooking and passionate about it.
- Ted Allen
My mother gave me a real kick toward cooking, which was that if I wanted to eat, I'd better know how to do it myself.
- Daniel Craig
Cooking for people is an enormously significant expression of generosity and soulfulness, and entertaining is a way to be both generous and creative. You're sharing your life with people. Of course, it's also an expression of your own need for approval and applause. Nothing wrong with that.
- Ted Allen
I liked the energy of cooking, the action, the camaraderie. I often compare the kitchen to sports and compare the chef to a coach. There are a lot of similarities to it.
- Todd English
If you are a chef, no matter how good a chef you are, it's not good cooking for yourself; the joy is in cooking for others - it's the same with music.
- Will.i.am
If you are still not convinced whether men are better or not, you could always see the proof firsthand. Usually, most of the chefs in good restaurants are men. The world has seen enough on television where men have voted down women in cooking. Chefs like Gordon Ramsay, Jamie Oliver, Guy Fieri, Carlos La Cruz, and many more have done some amazing cooking for them to be so famous. At the end of the day, cooking is a very subjective issue, and different people have different opinions. As long as you enjoy cooking and eating, it should not matter who cooks.
Are men better at cooking than women
Cooking is about passion, so it may look slightly temperamental in a way that it's too assertive to the naked eye.
- Gordon Ramsay
We all have heard of women competing with men in the corporate world and men taking the competition in the right spirit. How? Well, they have been competing with women where culinary skills are concerned. Men have been trying to outshine women in their own game, on their turf or territory - the kitchen. And this is not a new phenomena; men have been slaving in the kitchen since the 14th century actually. A French chef, by the name of Guillaume Tirel, was the head chef from 1326 to Phillip VI.

No matter how much we try to deny it, men are perfectionists and are very creative. They are a little more adept at taking risks as compared to women. So, when it comes to cooking, they apply all their creativity and knowledge on the subject and try to invent something new, or modify a tried-and-tested dish. There are a few reasons as to why men are better than women at cooking, which are listed out in this Buzzle write-up.

The Key Ingredients that Make Men Better Cooks
Hard Work
I am not insinuating that women are not hardworking. All I am saying is that men do tend to put in few more hours when it comes to learning something that they enjoy doing. The funny thing about cooking is that if you enjoy what you are making and the entire process of creating something new, your dish will always be a masterpiece, no matter how simple it is. Men enjoy investing in a hard day's work doing something they love. Apart from this, men love it when their efforts are appreciated by others. It motivates them to work harder, compete with themselves, and strive to achieve the perfect results.
Creative and Adventurous
Men are more adventurous when it comes to cooking. They love a challenge, specially when it comes to mastering exotic dishes. They add spices and ingredients in varying proportions, and if something goes wrong with the dish, they know what to do to balance it out. They are very good at modifying traditional dishes by adding alcohol, exotic spices, extra ingredients, and turning it into something that's completely new. Probably, they are like this because they work without any inhibitions, and they do not overthink things.
Perfectionists
Men are perfectionists when it comes to their job. If their line of work is cooking, then they are even more critical about it. When they come across a dish that has the reputation of being challenging and difficult, men take the easy way out, by working hard over it. If for the first time, they fail at it, they keep trying till they achieve the desired taste. Once that is done, they concentrate on perfecting it to a point where no one can pick any fault with it. It's like they get a high while making sure everything that they make is par excellence.
Love to Eat
The fact that men love to eat is not an uncommon fact, and also that they love to eat delicious food is a no-brainer. If men came across a dish that they loved, they would try to replicate it at home so that whenever the craving for the said dish kicks in, they can quickly whip it up and gorge on it. A lot of men live alone and get bored and tired of takeouts. Cooking their own meal does make them good cooks, because they always want to try something new.
What Men Say About Cooking
I think every chef, not just in America, but across the world, has a double-edged sword - two jackets, one that's driven, a self-confessed perfectionist, thoroughbred, hate incompetence and switch off the stove, take off the jacket and become a family man.
- Gordon Ramsay
I found that if I offered to cook for a girl, my odds improved radically over simply asking a girl out. Through my efforts to attract the opposite sex, I found that not only did cooking work, but that it was actually fun.
- Alton Brown
I'm a home cook and love to read about food, but I'm not trained as a chef. I'm just really into cooking and passionate about it.
- Ted Allen
My mother gave me a real kick toward cooking, which was that if I wanted to eat, I'd better know how to do it myself.
- Daniel Craig
Cooking for people is an enormously significant expression of generosity and soulfulness, and entertaining is a way to be both generous and creative. You're sharing your life with people. Of course, it's also an expression of your own need for approval and applause. Nothing wrong with that.
- Ted Allen
I liked the energy of cooking, the action, the camaraderie. I often compare the kitchen to sports and compare the chef to a coach. There are a lot of similarities to it.
- Todd English
If you are a chef, no matter how good a chef you are, it's not good cooking for yourself; the joy is in cooking for others - it's the same with music.
- Will.i.am
If you are still not convinced whether men are better or not, you could always see the proof firsthand. Usually, most of the chefs in good restaurants are men. The world has seen enough on television where men have voted down women in cooking. Chefs like Gordon Ramsay, Jamie Oliver, Guy Fieri, Carlos La Cruz, and many more have done some amazing cooking for them to be so famous. At the end of the day, cooking is a very subjective issue, and different people have different opinions. As long as you enjoy cooking and eating, it should not matter who cooks.
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Chicken and tomato spiced curry recipe

Photo: Chicken and tomato spiced curry recipe
 
The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Chicken and tomato spiced curry recipe. Enjoy the Middle Eastern Cuisine and learn how to make Chicken and tomato spiced curry.

Takes: 10 mins to prepare and 20 mins to cook
Serves: 4

Ingredients

3tbsp vegetable oil
1 onion, peeled and roughly chopped
2 garlic cloves, peeled and crushed
1tbsp Madras curry paste
1tsp red wine vinegar
450g cooked chicken, cut into bite sized pieces
300g vegetables such as red peppers, cauliflower, beans, carrots
1tbsp tomato paste
400g canned chopped tomatoes
sea salt
ground black peppercorns
sprigs of coriander herbs

Preparation

Heat the oil in a large frying pan, reduce the heat and add the onion and garlic. Cook over a medium heat until golden.

Add the curry paste and cook for 1 minute to cook off the spices.

Add the tomato puree, chopped tomatoes, vinegar and 200ml water to the frying pan. Bring to the boil and simmer uncovered for about 5 minutes.

Add your chosen vegetables and cook for about 5 minutes until the vegetables are tender. Stir in the chicken pieces and season with salt and pepper. Simmer gently for a few minutes or until the chicken is piping hot.

From TESCO realfood 


More from the Lebanese Recipes Kitchen:
  

Claypot chicken with dates, sucuk and bulgur 
Lebanese Chicken 
Roasted Chicken with Oriental Rice 
Lebanese Chicken with Couscous 
Chicken Tagine with Onions, Honey, and Mint  
Chicken and carrot tagine


Save and share Chicken and tomato spiced curry recipe

Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.
Photo: Chicken and tomato spiced curry recipe
 
The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Chicken and tomato spiced curry recipe. Enjoy the Middle Eastern Cuisine and learn how to make Chicken and tomato spiced curry.

Takes: 10 mins to prepare and 20 mins to cook
Serves: 4

Ingredients

3tbsp vegetable oil
1 onion, peeled and roughly chopped
2 garlic cloves, peeled and crushed
1tbsp Madras curry paste
1tsp red wine vinegar
450g cooked chicken, cut into bite sized pieces
300g vegetables such as red peppers, cauliflower, beans, carrots
1tbsp tomato paste
400g canned chopped tomatoes
sea salt
ground black peppercorns
sprigs of coriander herbs

Preparation

Heat the oil in a large frying pan, reduce the heat and add the onion and garlic. Cook over a medium heat until golden.

Add the curry paste and cook for 1 minute to cook off the spices.

Add the tomato puree, chopped tomatoes, vinegar and 200ml water to the frying pan. Bring to the boil and simmer uncovered for about 5 minutes.

Add your chosen vegetables and cook for about 5 minutes until the vegetables are tender. Stir in the chicken pieces and season with salt and pepper. Simmer gently for a few minutes or until the chicken is piping hot.

From TESCO realfood 


More from the Lebanese Recipes Kitchen:
  

Claypot chicken with dates, sucuk and bulgur 
Lebanese Chicken 
Roasted Chicken with Oriental Rice 
Lebanese Chicken with Couscous 
Chicken Tagine with Onions, Honey, and Mint  
Chicken and carrot tagine


Save and share Chicken and tomato spiced curry recipe

Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.
reade more... Résuméabuiyad