Sunday, July 5, 2015
1/3 cup of semolina
1½ tablespoon orange blossom water
1½ tablespoon rosewater
2 cups of prepared Dream Whip topping
2 eggs, beaten
3½ tablespoons sugar
4 cups of full cream milk
½ cup of coarsely chopped pistachio
Combine the milk, semolina and sugar in a large heavy-based saucepan and heat, stirring constantly, until the mixture comes to a boil. Lower the heat, add the beaten egg and continue to cook, stirring constantly, until thickened.
Remove from the heat and stir in the rose water and orange blossom water. Pour into the serving dish, or individual serving dishes and allow to cool to room temperature. Refrigerate until ready to serve. Before serving, top with Dream Whip topping and sprinkle over chopped pistachios.
Source: Kraft Meals
1 cup of assorted berries
1 cup of sugar syrup
1 tablespoon orange blossom water
2 cups of milk
2 sachets of Dream Whip powder
250g othmaliye dough
½ cup of corn flour
½ cup of ghee, melted
Preheat oven to 180°C. Pour the melted ghee over the Othmaliye dough and ensure the dough is evenly coated. Press evenly into 2 cm. x 25 cm. baking tins and bake for 20-25 minutes, or until golden brown. Remove from oven and allow to cool slightly before removing from the tins.
Prepare the filling. Mix the corn flour and a small quantity of milk together to make a smooth paste. Combine the remaining milk and Dream Whip powder in a heavy-based saucepan and heat, stirring constantly. Add the corn flour mixture and cook over medium heat, stirring constantly, until the mixture thickens. Remove from the heat and stir in the orange blossom water. Cover the surface cling film to prevent drying. And allow to cool to room temperature then stir until smooth.
Source: Kraft Meals
Makes: 4 servings
Start to Finish: 25 mins
1/2 cup frozen peas
1 16 ounce can garbanzo beans (chickpeas), rinsed and drained
1 medium carrot, shredded
2 tablespoons all-purpose flour
2 tablespoons olive oil
1/2 teaspoon ground black pepper
1/4 teaspoon salt
8 slices dilled Havarti cheese (4 to 6 ounces)
4 flatbreads or pita bread rounds
Romaine leaves (optional)
Sliced tomato (optional)
Preheat oven to 400 degrees F. Place peas in 1-quart microwave-safe dish. Cover and cook on 100 percent power (high) for 2 minutes. Using a food processor or an immersion blender, puree garbanzo beans, carrot, flour, 1 tablespoon of the olive oil, the pepper, and salt. Stir in peas. Form mixture into eight patties.
Heat remaining oil in a large nonstick skillet over medium-high heat. Add patties. Cook for 2 to 3 minutes per side or until browned and heated through.
Meanwhile, place flatbreads on a baking sheet. Place two slices of cheese atop each flatbread. Bake for 5 minutes or until cheese is melted. Place two patties on each flatbread; fold over. Cut in half and, if desired, serve with romaine and tomato.
Nutrition Facts (Falafel Patty Melt)
Per serving: 508 kcal cal., 17 g fat (7 g sat. fat, 2 g polyunsaturated fat, 5 g monounsatured fat), 21 mg chol., 1006 mg sodium, 66 g carb., 8 g fiber, 8 g sugar, 18 g pro. Percent Daily Values are based on a 2,000 calorie diet
Source: Better Homes & Gardens
Saturday, July 4, 2015
2 cups Sunwhite Calrose/medium grain rice, rinsed and strained
1 cup vermicelli
1 kg minced meat (beef or lamb)
1 cup vegetable oil
3 onions, sliced thinly
3 cloves garlic, sliced thinly
4 tomatoes, peeled and juiced
2 tablespoons tomato paste
1 tablespoon pomegranate molasses
½ teaspoon sugar
1 tablespoon flour, mixed with ¼ cup of cold water
3 potatoes, cut into chunks and boiled
2 tablespoons allspice
Salt and pepper
Heat 3 tablespoons of oil in a medium pot and cook the vermicelli stirring it continuously to mix it well with the oil until it becomes golden brown in colour.
Stir in the rice and mix it well with the vermicelli. Pour in 3 cups of hot water or until the rice is covered completely. Sprinkle with some salt and black pepper stirring continuously.
When water starts boiling, cover the pot, lower the heat and cook the vermicelli heat on low heat from 20 to 25 minutes.
In a bowl, mix the meat with some salt, pepper, and allspice. Form the meat mixture into medium-sized balls then cook them in 3 tablespoons of oil for 5 to 10 minutes stirring occasionally until browned from all sides then set aside.
In the same oil, cook the onions until tender then add the garlic and keep frying.
Add the tomato juice with 1 tablespoon of allspice stirring continuously.
Stir in the tomato paste, pomegranate molasses, sugar, salt and pepper. Stir to combine.
Pour in around 1 cup of hot water and stir in the meatballs and potatoes. Stir well to combine with sauce.
If the sauce is not thick enough, stir in the flour mixture and mix it well with the sauce.
Cover the pot, lower the heat and cook the mixture for 10-15 minutes until it starts boiling.
Put the vermicelli rice in a big serving plate. Scatter the meatballs and potatoes around the rice and top it with the sauce. Serve hot.
Peeling tomatoes: using a sharp knife, make a cross in the bottom of the tomato and place it in a large bowl. Cover it with boiling water and set aside for 5 minutes. Plunge it in cold water for 1 minute then peel away the skin.
The potatoes are optional; the original recipe is without potatoes.
1 cup Sunwhite Basmati/long grain rice, rinsed and drained
½ kg zucchini, small pieces
250 g beef, minced
4 tablespoons tomato paste
1 teaspoon allspice, ground
½ teaspoon cumin, ground
½ teaspoon chili pepper, ground
½ teaspoon coriander, ground
Salt and pepper
In a bowl, mix the meat and rice well seasoning with the spices.
Remove the stalks of the zucchinis then core out the interior (use a spoon or a corer). Leave about 1 centimeter thickness in the inside.
Stuff each zucchini (by hand or spoon) with the meat and rice mixture. Try not to overstuff the zucchinis by leaving about 1 centimeter empty at the top of each piece as the stuff expands while cooking it.
In a large saucepan, add 2 to 3 cups of water along with the tomato paste seasoning it with salt and pepper and bring to a boil. Reduce the heat, add the stuffed zucchini, and simmer for 55 minutes to 1 hour.
Serve hot with the sauce.
Friday, June 26, 2015
2 cups Sunwhite Jasmine/aromatic rice, rinsed and strained
600 g lamb meat, cut into chunks
2 onions, cut into cubes
2 tomatoes, cut into cubes
10 whole cloves
2 cinnamon sticks
6 cardamom pods
3 bay leaves
2 teaspoons white pepper
3 teaspoons salt
1 teaspoon black pepper
2 tablespoons turmeric
2 tablespoons ghee, melted
50 g almonds and pine nuts, roasted
Heat one litre of water in a big pot over high heat.
When the water starts boiling, stir in the meat and cook it removing the foam resulting on top. Stir in the cloves, cinnamon, cardamom, bay, onion, tomato, white pepper, turmeric, salt and black pepper. Stir to combine.
Reserve half of the stock to serve with the mandi later as a soup. Lower the heat, cover the pot and cook for 20-25 minutes.
Meanwhile, pour two cups of water in a big pot over high heat and stir in the rice. When the water starts boiling, lower the heat and add the melted ghee on top of the rice. Cover the pot and cook the rice for 15-20 minutes.
Put the cooked rice in a serving platter and top it with the cooked meat.
Garnish with the roasted nuts and fried onion.
Serve hot with the reserved stock.
3 cups Sunwhite Jasmine/aromatic rice
5-10 pieces cooked chicken breasts/thighs
5 tablespoons vegetable oil
4 cups chicken stock (resulting from boiling the chicken)
2 medium onions, chopped finely
8 cloves garlic, sliced finely
8 carrots, diced
4-5 tomatoes, peeled and juiced
4 tablespoons tomato paste
2 tablespoons kabseh spices
Salt and pepper
¼ cup roasted almonds
¼ cup roasted pine nuts
Rinse the rice and soak it in water for 5 minutes. Strain it well and set it aside.
In 2 tablespoons of vegetable oil, cook the onions for 2 minutes then add the garlic and carrots mixing well with the oil until the carrots become tender.
Add the tomato juice and paste sprinkling with some salt, pepper, and 1 teaspoon of kabseh spices. Cook the mixture for 3-4 minutes stirring continuously.
When it starts boiling, stir in the rice mixing it well with the sauce. Pour in the chicken stock gradually until the rice is fully covered. Stir to combine. Cover the pot and cook the rice over low heat from 15 to 20 minutes.
Preheat the oven to 180 Celsius degrees.
Mix 2 tablespoons of tomato paste with 2 tablespoons of oil, 1 tablespoons of kabseh spices, salt and pepper. Brush the chicken pieces with this mixture from all sides. Grill the chicken in the preheated oven for 20 minutes until browned and cooked well.
Spoon the rice into a serving platter and top it with the chicken pieces.
Garnish with the toasted nuts and serve hot with salad and yogurt.