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First we prepare the syrup. In a saucepan mix 300 ml of water with 300 g of sugar and bring to a boil. When the syrup starts to boil, boil it for 5-6 minutes and turn off the heat. Add 3 slices of lemon for flavor and let the syrup cool.
In a bowl, mix the eggs with the sugar, add the melted margarine and the rest of the ingredients and mix with a spoon. Coconut can also be replaced with oatmeal, I tried it and it was just as good a cake.
Grease a tray with margarine or oil and pour the composition leveling it with a spatula. The tray should not be too stretched, I used the tray with the dimensions of 20x30 cm.
Bake the pan in the oven until browned for about 25 minutes. Remove the tray from the oven and let it cool for 5 minutes, until all the heat is gone. Pour the cold syrup over the hot cake and let it absorb all the syrup for a few hours. The flour-free cake will absorb the syrup a little slower.
Before serving, beat 100 ml of whipped cream and garnish the cake.
Chicken soup with yogurt - the excellent remedy for colds (Arabic recipe)
Chicken soup with yogurt is a recipe similar to Greek chicken soup, but it is Arabic-inspired. The taste of sm & acircnt & acircnă is replaced by a sour taste, of yogurt, and with an oriental aroma, given by cumin (cumin).
Yogurt soup It is a very good remedy when you have a cold or flu and it helps you get back on your feet quickly. It is made very simple and served hot, with lots of fresh parsley or mint.
- a bone-in chicken breast (preferably country chicken)
- 1 onion
- 1 carrot
- 1 parsnip
- 500 g fatty yogurt (10%)
- an egg yolk
- 1 tablespoon cumin (cumin)
- 1 tablespoon flour
- 125 g of rice
- green parsley / mint
Boil the chicken breast in cold water with a little salt. Remove the foam that forms on top and, after the meat is half cooked, add the whole, cleaned vegetables.
Bring to the boil until the liquid in the pot has dropped considerably. Remove the vegetables and meat and strain the soup if you feel it is cloudy. Put the clear juice back in the pot and add the rice, which you let boil for another 10-15 minutes.
In a bowl, mix the yogurt with the egg yolk, flour and cumin. Add a pinch of hot soup over the yogurt, until you bring it to a higher temperature. In this way, when you put the yogurt in the soup, it will remain creamy and will not "cheese".
Put the yogurt mixture with egg and flour in the pot and mix. Leave for a few more minutes, then turn off the heat. Taste and add more salt and pepper, if needed. You can sour with a little lemon juice.
Meanwhile, the meat has cooled, so you can cut it into cubes and put it back in the soup.
Serve hot with fresh parsley or plenty of mint. 2-3 servings of chicken soup with yogurt, when cooled, with parsley and a hot pepper will make a difference in the fight against the cold.
You have to see it too.
Arabic bread with corn
Do you know how easy it is to make bread at home? It's true that you need a little time, but it's worth it!
Homemade bread is especially tasty! Nor can it be compared to commercial bread. It is fluffy, but dense at the same time.
The bread we buy in stores is just fluffy. It is aerated like cotton wool and lacks consistency.
Only the assortments of wholemeal flour offer a certain degree of satiety.
In the following lines we present a Arabic bread recipe. Whole wheat flour and corn flour are used in its preparation.
Add a little white flour to help the dough rise.
Arabic bread, with cornmeal - recipe
- 250 g of corn flour
- 250 g of whole wheat flour
- 100 g of white wheat flour
- 16 g of fresh yeast
- 10 ml of olive oil
- hot water, as it contains
- 1 teaspoon salt
Method of preparation
Mix all types of flour in a large bowl. Crush the yeast and sprinkle it over the flour.
Pour a little warm water as needed to get a soft dough that no longer sticks to your hands. The water is gradually added.
Cover the bowl with plastic wrap and let the dough rest for 10 minutes.
Mix in a small bowl 1 teaspoon of salt with 20 ml of warm water until the salt granules dissolve.
Pour the mixture over the dough and knead again until the water is incorporated.
Then add the olive oil and knead the dough a few more times.
Cover the bowl with plastic wrap and let the dough rest for another quarter of an hour.
After 15 minutes, sprinkle the work table with a little cornmeal. Put the dough over the flour and knead it a little, giving it a round shape at the end.
Grease the oven tray with oil and lay out a baking sheet. Sprinkle a layer of corn flour in the pan and place the dough.
Sprinkle cornstarch over the dough again and spread it with your hands until you get a large round sheet. It should look like a tray-sized stick at the end.
Leave to rise in the pan until it doubles in volume.
Preheat the oven to 200 degrees Celsius and bake for 25 minutes.
Arabic bread with corn it is soft on the inside and crunchy on the outside.
From the dough obtained you can bake several smaller loaves / sticks. Or you can make or cakes, in the pan or in the cauldron.
Article source: Arabic recipes, Arabic bread with corn flour / You will no longer buy bread: https://www.youtube.com/watch?v=ldj75QZl9Ig
* The advice and any health information available on this site are for informational purposes, do not replace the doctor's recommendation. If you suffer from chronic diseases or follow medication, we recommend that you consult your doctor before starting a cure or natural treatment to avoid interaction. By postponing or interrupting classic medical treatments you can endanger your health.
Lahm bi ajeen -meat on dough-Arabic pizza
Lahm bi ajeen (meat on dough) is a kind of Arabic pizza, a dish that I ate in almost all the countries in the Orient that I visited. Very popular, I adopted it because it can be frozen (for 1-2 weeks or more) and it is welcome in the situation where you would have to make something to put on the table, in record time. It is heated in the oven and remains just as tender. Of course, it's not as tasty as a cheese pizza, but it's a fairly quick and cheaper option!
classic pizza dough
350 gr minced sheep or beef
1/4 tablespoon cumin (cumin, cumin)
boia dulce / iute
2 tablespoons oil
pine buds (5 buds / piece, I put more)
olive oil or 1 tablespoon top with tomato paste for. greased the dough rolls
Prepare the classic pizza dough
1. Put baking paper in the large stove tray.
2. Roast the tomatoes for 1 min. Allow to cool.
3. Chop the onion finely.
4. Cut the peeled tomatoes into small cubes. Put them to harden in a pan with a little oil.
5. Then add the minced meat, garlic and all the spices. Fry together until completely reduced, stirring periodically (towards the end more often so as not to burn).
6. Allow to cool as you spread the dough. Preheat the oven.
7. Spread the dough in a very thin sheet (4mm). I was in a hurry and I wanted them all to go into the big tray, but make them as thin as possible.
8. Cut round shapes with a small bowl (about 9cm)
9. Place the dough discs in the tray on the baking paper.
10. Grease the sheets with olive oil. I greased them like pizza with a little diluted tomato paste.
10. Put a tablespoon of meat mixture and level. You can add a few pine buds on top (about 5 but I preferred more).
11. Put the tray in the preheated oven at 200 degrees until browned for about 15 minutes.
What you don't eat, put in a plastic bag after they have cooled and keep in the freezer for 1-2 weeks.
Oranges in dough
Recipes for diabetics presents the orange dessert in the dough. The oranges in the dough have extremely few carbohydrates per serving and are a perfect dessert option for people suffering from diabetes.
Recipes for diabetics presents below the necessary ingredients and how to prepare the entire quantity.
Number of servings: 4 servings.
Ingredients needed for oranges in the dough:
- 200 grams of orange
- an egg
- 80 ml milk 1.5%
- 40 grams of wholemeal flour
- 10 ml oil
- 10 ml brandy
Preparation for oranges in the dough:
- Peel an orange, grate it and slice it.
- Separate the egg white from the yolk.
- Beat the egg whites with a pinch of salt.
- Mix the yolk well with the milk, add the flour, oil, brandy and add a little more salt.
- When the yolk and milk mixture has blended well, gradually add the beaten egg whites with a spoon.
- Stir slowly to keep the airy texture of the egg white foam. In the end you have to reach a homogeneous composition.
- Heat a non-stick pan well.
- Pass each slice of orange through the previously formed dough and place one at a time in the non-stick pan.
- Fry the dough on both sides and serve as a snack or dessert after dinner.
Try our recipe for: Arabic cake.
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Put 400 g of noodles in a pan and sprinkle pieces of butter on top. Bake until the noodles are browned.
Meanwhile, make the syrup. Mix all the ingredients and bring to a boil until the sugar melts. When the noodle top cools down a bit (it should not be cold, but not hot), put the syrup on top.
Until the top cools, put the remaining noodles in the oven with butter. Prepare the vanilla cream: mix the milk with the starch, then add the beaten eggs with the sugar, butter and orange peel.
Put the composition on a steam bath. Meanwhile, take the noodles out of the oven and sprinkle them with syrup. Spread the cream over the first noodle top, and place the second noodle top on top.
Sprinkle some chopped pistachios on top, leave to cool a bit and serve.
Even if I am a big fan of the traditional Romanian cuisine, from time to time (quite often lately), I felt the need to cook something new, to try other cuisines of the world, which are more spectacular. And to be honest, it's not very difficult to prepare traditional dishes from other kitchens, because in all stores you can find a stand of international products, from sushi kits, soy sauce, oyster sauce, sesame oil, Mexican salsa , guacamole, nachos, tortillas, Arabic condiments, hummus, tahini, etc. Recipe ideas from Mexican, Chinese and Arabic cuisine can be found on www.foodroulette.ro, where a slot machine with 3 ingredients is waiting for you, which combines to give you an idea for a unique recipe. And on their facebook page you can find a delicious contest: like the page and then play food roulette, earn points and you can win a weekly dinner at a restaurant with the same specifics.
Good luck with roulette and let's move on to the recipe! Today I chose to cook a recipe specific to Mexican cuisine, namely Churros, which you probably know from the seaside, where they are in great demand and are sold as "Mexican". About churros you have to know that it is eaten all over Latin America, with various variations, from the sauce they serve and to their size / thickness, but the composition is about the same, similar to that for eclairs, with the difference that the dough fry in oil and do not bake. And to be even closer to Mexican cuisine, we served churros with sweet milk sauce, a sauce based on sweetened condensed milk, which I told you about and whose recipe can be found here.
Ingredients for 8-10 servings of churros:
& # 8211 600ml water
& # 8211 500g flour
& # 8211 2 eggs
& # 8211 4 teaspoons sugar (half the amount if you serve churros with hot sauce, such as salsa or Tabasco)
& # 8211 a teaspoon of salt (2 teaspoons of saltier churros)
& # 8211 a teaspoon of ground cinnamon
& # 8211 500ml oil for frying
In a large pot, boil the water and as soon as it boils, remove the pot from the heat and put the flour mixed with the sugar, cinnamon and salt. Mix well (you have to mix vigorously, until all the flour is incorporated) and then put the eggs one by one, mixing well after each one. If the dough comes out too thick (it can also happen depending on the flour used), add 2-3 tablespoons of hot water and mix again. Put the dough in a bowl and sprinkle it directly in the hot oil. Fry the churros on both sides until golden brown and then take them out, using a spatula, and place them on a plate lined with napkins, which absorb excess oil.
How else can you serve churros? Simply powder with vanilla powdered sugar, with chocolate sauce (for which you chop 200g milk chocolate or bitter, over which pour 100ml hot liquid whipped cream) and of course with salsa sauce, more or less spicy, depending on how you place. Any variant is super-mega delicious, I promise! You're welcome!
1 tablespoon yeast
1 tablespoon sugar
A little salt
1 tablespoon milk powder
And a glass of water
Put flour in a bowl, put salt, sugar, powdered milk, yeast over it. Start adding water little by little. Knead until the dough is smooth. Grease the dough with a little olive oil, then cover the bowl with plastic wrap and let the dough rise for an hour at room temperature.
Form some balls out of the dough. Then spread a ball on a surface sprinkled with flour with a spatula.
It must be 1.5 cm thick. Then place the glue in a baking tray and put it in the oven for 10 minutes until the glue swells and gets a nice color.
After they cool, put them in plastic bags so that they do not harden.
Stuffed schnitzel & # 8211 Serbian recipe
I propose a today stuffed pork schnitzel recipe, very simple and very tasty, which has caimac on its ingredients list (kajmak), a dairy product highly valued by Serbs.
In fact, this caimac is a thick, unfermented cream from boiled milk, if you have whole milk (from peasants) you can also prepare it, simply boil the milk and leave it to cool overnight in a saucepan. which boiled, then harvest the caimac. If you have nowhere to buy it, it is sold in Serbian kajmak in dairy stores) replace it in this recipe with a good quality cream, very consistent or, even better, with mascarpone, which has a higher fat content of over 60%. But enough with the preliminaries, let's get to work:
It is a cake with a lot of coconut and a little sour lemon, a delicious combination. I found the recipe some time ago on Edith's blog, I wrote it down but only now I managed to make it.
- 200 g coconut
- 500g gray
- 750 g yogurt
- vanilla essence
- 3 tablespoons sugar
- 2 sachets of baking powder
- 150 g melted butter
we take it out of the oven. Turn off the heat on the stove and slice the cake. Over the still very hot cake we add all the sugar and lemon syrup, initially you will say that there is a lot of syrup, so I said, but it is absorbed almost instantly by the cake and will not remain at all. After we have syruped it, we put it back in the oven, still hot but with the fire off, for 10 minutes, and READY. Lovers of lemon and coconut will definitely be delighted. It is very, very good. We served it with a glass of cold lemonade.