Almond Scones

Almond Scones



Preparation time : 15 minutes
Cooking time : 10 minutes
Oven temperature : 200C, 400F, Gas 6
Makes 10
Calories : 123 per scone

You will need
- 175 g / 6 oz plain flour -
- 1/2 teaspoon salt -
- 4 teaspoons baking powder -
- 50 g / 2 oz chiled butter, cut into chunks -
- 50 g / 2 oz sultanas -
- few drops almond essence -
- milk to glaze -

How to Prepare :
Sift the flour, salt and baking powder together in a bowl, then stir in the ground almonds. Rub in the butter until the mixture resembles fine breadcrumbs, then stir in the sultanas.
Make e well in the centre, then pour in the milk and almond essence. Mix lightly until a soft dough is formed.
Turn the dough onto a floured surface and knead gently unyil smooth. Roll out the dough to 1 cm / 1/2 inch thick and cut into rounds with a 6 cm / 2 1/2 inch cutter.
Place the scones on a lightly greased baking sheet and brush the tops lightly with milk. Bake in a preheated oven for 7-10 minutes, until the scones are well risen and golden brown. Remove from the oven and cool on a wire tray. Store in airtight container until ready to use.

Cook's tip
Make these luscious scones extra special by serving with straeberry jam and clotted or whipped cream. Peach jam would also be delicious.

Drop Scones with Bilberry Sauce

Drop Scones with Bilberry Sauce




Preparation time : 10 minutes
Cooking time : 4 - 6 minutes
Makas about 12
Calories : 80 per portion


Yau will need :
- 100 g / 4 oz plain flour -
- 2 teaspoons baking powder -
- pinch salt -
- 1 egg, beaten -
- 150 ml / 1/4 pint milk -
- oil for greasing -
- 150 ml / 1/4 pint soured cream to serve -

For the sauce :
- 225 g / 8 oz bilberries or blueberries, thawed if frozen -
- 2 teaspoons blackberry jelly -
- 1 teaspoon lemon juice -
- 1 tablespoon sugar (optional) -

How to Prepare :
Sift the flour, baking powder and salt together, then stir in the egg. Gradually pour on the milk, beating constantly until the batter is smooth.
Lightly oil a heavy Frying pan, and when hot, drop the batter on to it, 2 teaspoons at a time, well apart.
Cook the scones over moderate heat for 2-3 minutes until golden brown.Keep warm in a folded tea towel.
To make the sauce, stir together the bilberries, fruit jelly and lemon juice and bring to the boil. Simmer for 2 minutes. Sweeten with sugar, if necessery.
Serve the drop scones warm, and the sauce and soured cream separately.

Cook's tip
Bilberries are small blueberries that grow on moors and in mountain woods. Blueberries are easier to find, being i season from mid-july unyil october. Frozen ones should be thawed before using in this recipe.

Avocado and Fruit Cocktails with Blue Cheese Dressing

Avocado and Fruit Cocktails with Blue Cheese Dressing

Preparation time : 10 minutes
Make : 4
Calories : 240 per portion

You will need :
- 1 avocado, peeled, stoned and diced -
- 1 manggo, peeled, stoned and diced -
- 2 grapefruit, peeled and segmented -

For the dressing :
- 2 tablespoons mayonnaise -
- 1 tablespoons oil -
- salt and pepper -
- 50 g / 2 oz blue cheese -

To make the blue cheese dressing, mix together the mayonnaise, oil and salt and paper tp taste. Grate or crumbel in the blue cheese and mix well.
Put the avocado, manggo and grapefruit in a bowl. Pour in the dressing, toss lightly, then divide between four dishes. Cover and chill until ready to serve.

Cook's Tip
If manggo isn't available, another suitable exotic fruits is papaya, also known as paw-paw. Helve the fruit, scoop out and discard the seeds, then peel ang dice the flesh.

Kobete Chicken

Kobete Chicken

Ingredients :
- 3 cups all-purpose flour -
- 1/2 teaspoon salt -
- 1 cup warm water -
- 1 (2 to 3 pound) whole chicken -
- water to cover -
- 1 teaspoon salt -
- 1 onion, peeled -
- 2 tablespoons butter -
- 3 cups uncooked white rice -
- 1/2 teaspoon salt -
- 6 cups water -
- freshly ground black pepper -
- 1 egg, beaten -
- 1 (10 inch) unbaked pie crust -


How to Prepare :
1. To Make Dough: Combine flour, 1/2 teaspoon salt and 1 cup water. Mix together. Dough should be as soft as an ear lobe. Divide the dough into two pieces, cover with a wet cloth and set aside.
2. Fill a large pot with water. Add 1 teaspoon salt and a whole peeled onion. Bring water to a boil and boil whole chicken in water until it is tender. Remove chicken from pot, remove bones and cut chicken meat into small pieces.
3. Preheat oven to 350 degrees F (175 degrees C).
4. Melt 2 tablespoons butter/margarine in pot over medium heat. Add rice, turn heat to high and cook rice, stirring, for about 2 minutes. Add 1/2 teaspoon salt and 6 cups water. Cover pot. Bring water to a boil, then remove cover, reduce heat to low and simmer about 10 minutes, until the rice absorbs all of the water.
5. Roll 2 reserved dough pieces out into 2 separate rounds/circles to fit a 10 inch pie dish. Lay one round of dough in the lightly greased pie dish. Spoon in the rice mixture and season with fresh ground black pepper. Spread the chicken pieces on top of the rice and cover with the second dough round. Pinch the sides closed, trimming off any excess dough. Brush top with egg and bake in the preheated oven for about 30 minutes. Kobete is ready when the top is a nice yellowish brown.

Moroccan Lentil Soup

Moroccan Lentil Soup



Ingredients :
- 2 onions, chopped -
- 2 cloves garlic, minced -
- 1 teaspoon grated fresh ginger -
- 6 cups water -
- 1 cup red lentils -
- 1 (15 ounce) can garbanzo beans, drained -
- 1 (19 ounce) can cannellini beans -
- 1 (14.5 ounce) can diced tomatoes -
- 1/2 cup diced carrots -
- 1/2 cup chopped celery -
- 1 teaspoon garam masala -
- 1 1/2 teaspoons ground cardamom -
- 1/2 teaspoon ground cayenne pepper -
- 1/2 teaspoon ground cumin -
- 1 tablespoon olive oil -


How to Prepare :
1. In large pot saute; the onions, garlic, and ginger in a little olive oil for about 5 minutes.
2. Add the water, lentils, chick peas, white kidney beans, diced tomatoes, carrots, celery, garam masala, cardamom, cayenne pepper and cumin. Bring to a boil for a few minutes then simmer for 1 to 1 1/2 hours or longer, until the lentils are soft.
3. Puree half the soup in a food processor or blender. Return the pureed soup to the pot, stir and enjoy!

MAWMENYE

Mawmenye (Lentils and Beef Stew)

PREP TIME 30 Min
COOK TIME 1 Hr 10 Min
READY IN 1 Hr 40 Min

Ingredients :
- 2 tablespoons butter -
- 1 1/4 pounds lean beef stew meat, cut into 1-inch cubes -
- 1/4 teaspoon pepper -
- 1/2 teaspoon salt -
- 1 cup chicken broth -
- 1 cup dry lentils -
- 4 cups beef broth -
- 1 cup diced turnip -
- 1/4 teaspoon ground cinnamon -
- 1/4 teaspoon ground nutmeg -
- 1/4 teaspoon salt -
- 1/2 teaspoon dried basil -
- 1 cup raisins -
- 2/3 cup chopped dried figs -

How to Prepare :
1. Melt butter in a large pot over medium-high heat. Season the beef with salt and pepper, then cook in the pot until browned on the outside. Pour in the chicken broth, and simmer over medium heat for about 45 minutes, until the beef is tender. Remove the beef from the liquid, and set aside.
2. Pour the beef broth into the pot, and add the lentils. Bring to a boil, then simmer over low heat for 15 minutes.
3. Season the turnips with cinnamon, nutmeg, salt and basil, and add them to the pot. Return the beef to the pot, and stir in the raisins and figs. Simmer for 10 minutes to blend the flavors before serving.

SAMBOUSA

Sambousa

Publish Post

Ingredients :
- 1 pound lean ground beef -
- 1/2 carrot, minced -
- 1/2 onion, minced -
- 1 clove garlic, minced -
- 1 teaspoon tomato paste -
- 1 green onion, chopped -
- 1 pinch seasoning salt -
- 1 green chile peppers, diced (optional) -
- 1 (16 ounce) package egg roll wrappers, cut in half into rectangles -
- 1 tablespoon all-purpose flour -
- 1 tablespoon water -
- 2 cups vegetable oil -
How to Prepare :
1. In a large skillet, brown meat. Remove the meat from the skillet.
2. In the same skillet used for the meat, saute onion, garlic, carrot and green onion. When the vegetables are tender, add tomato paste and seasoning salt. Stir in browned meat.
3. In a small bowl combine flour with water until a watery paste is formed. Place a teaspoon full of meat mixture in the front part of one of the strips. Starting from the right front corner, fold over to the left. You've started the triangle shape. Continue back and forth (making a triangular shape) until there is no more wrapper. Seal the wrappers closed with the flour and water mixture. Continue this process until all of the ingredients are used.
4. Using oil to taste, fry the triangular packages until crisp. Delicious!

SAWAIYAN

Sawaiyan

Ingredients :
- 1 cup vermicelli (sayaiyan) -
- 1 tablespoon ghee(clarified butter) -
- 1 cup milk, condensed -
- 1 tablespoon custard powder, dissolved in some -
- 1/2 cup sugar -
- 3-4 cups milk, whole diluted with 1-2 cup -
- 1 tablespoon raisins (kish mish) -
- 1 tablespoon cashewnuts, halved dry roasted. -
- 1 tablespoon cardamom, crushed -

How to Prepare :
1. Heat the ghee in a pan and add the vermicilli to it.
2. Fry the vermicilli till it turns brown in color.
3. The color should be between dark and light brown.
4. Take a open pan and add the milk to it.
5. Add the vermicilli to the milk and boil on a medium fire until the vermicilli is completely done.
6. This should take about 20-30 minutes.
7. Now add the custard powder and keep stirring.
8. Add the condensed milk , sugar, raisins and the nuts and stir till the sugar is dissolved and the mixture thickens.
9. Add the cardamom and serve hot.
10. It can also be stored in the fridge and served chilled. It is delicious both ways!

This recipe serves 6 people.
Preparation Time: 15 minutes.
Cooking Time: 15 minutes.

Serving Options:
Serve Cold
Serve Hot

SPICY PAKISTANI ZUCCHINI

Spicy Pakistani Zucchini

This dish is traditionally served with chapati, but you can serve it with boiled rice too

Original recipe yield: 5 servings.
Prep Time:5 Minutes
Cook Time:15 Minutes
Ready In:20 Minutes
Servings:5

Ingredients :
- 1/4 cup cooking oil -
- 1 onion, thinly sliced -
- 6 zucchini - peeled, seeded and cut into semicircles -
- 1/2 teaspoon salt -
- 2 cups water -
- 2 teaspoons chili powder -
- 1/2 teaspoon ground turmeric -
- 1/2 teaspoon garlic powder -
- 1 teaspoon ground coriander seed -
- 3 whole cloves -
- 7 whole peppercorns -
- 4 tomatoes, chopped -
- 2 tablespoons plain yogurt -

How to Prepare :
Heat oil in a large skillet over medium heat; saute onion until golden (about 5 minutes).
Add zucchini, salt, water, chile powder, turmeric, garlic powder, coriander, cloves, peppercorns, tomatoes and yogurt and stir all together. Reduce heat to low and simmer for 10 minutes, stirring occasionally.

TURKISH FISH STEW

Turkish Fish Stew



Ingredients :
- 3 cups water -
- 1 1/2 cups dry couscous -
- 2 tablespoons olive oil -
- 1 small white onion, chopped -
- 1 green bell pepper, chopped -
- 2 cloves garlic, minced -
- 1 cup marinated artichoke hearts, liquid reserved -
- 2 teaspoons capers, liquid reserved -
- 12 small green olives -
- 1 (14.5 ounce) can chopped stewed tomatoes, drained -
- 2 tablespoons white wine -
- 1 tablespoon lemon juice -
- 1 cup water -
- 2 teaspoons sumac powder -
- 1 1/2 teaspoons crushed red pepper flakes -
- 1 teaspoon dried basil -
- 1 teaspoon cumin -
- 1 teaspoon minced fresh ginger root -
- ground black pepper to taste -
- 1 pound tilapia fillets, cut into chunks -

How to Prepare :
1. In a medium saucepan, bring 3 cups water to a boil, and stir in the couscous. Remove from heat, cover, and let sit 5 minutes.
2. Heat the olive oil in a skillet over medium heat, and saute the onion and green pepper about 5 minutes, until tender. Mix in the garlic, and continue to cook and stir about 2 minutes. Mix in the artichoke hearts with reserved liquid, capers with reserved liquid, and olives. Stir in the tomatoes, wine, lemon juice, and 1 cup water (or enough to attain desired thickness). Season with sumac powder, red pepper, basil, cumin, ginger, and pepper.
3. Bring the mixture to a boil, and mix in the fish chunks. Reduce heat, and simmer 10 minutes, or until the fish is easily flaked with a fork. Serve over couscous.

GAJAR KA HALVA

Gajar Ka Halva



Ingredients :
- 1 kilo carrots grated 1cup sugar seeds of 4-5 iaalichi -
- 1tbs oil khoya (Riccota cheese) -
- 1tbs khevera essence -
- dry fruits (pistachio,almond,raisins) -
- 4-5 tbs powder milk -


How to Prepare :
1. Grate the carrots and put them in a pot on low heat along with the illaichi seeds. When they become soft and water dries add sugar and again leave for the water to dry.
2. Then add oil,khoya,dryfruit and milk and dry the water on high heat. When done add khevera just before removing from heat. Can be served hot or cold.

JOOJEH KABAB

Joojeh Kabab



Ingredients :
- chicken, 1 kg -
- extra-virgin olive oil, 1/2 cup -
- 2 large onions, grated -
- 4 medium tomatos -
- salt -
- black pepper -
- saffron, 1/2 teaspoon (optional) -

How to Prepare :
1. Prepare marinade: mix olive oil, grated onions, saffron, salt and black pepper. Wash and cut chicken into small pieces, then remove the skin. Marinate overnight (or at least for several hours) in refrigerator. The container should be covered.
2. Thread chicken on long, thin metal skewers. Thread leg and thigh pieces, wings and breast pieces separately, as breast requires slightly less cooking. Also thread whole tomatoes separately on another skewer. Brush with marinade. Barbeque for about 5-10 minutes on each side, turning frequently. Joojeh Kabab can also be prepared in the oven. Prepare chicken as before, pre-heat the grill to a high temperature, and place just under the grill, again turning frequently. Serve hot with basmati rice or on middle-eastern bread.

ISKENDER KEBAB

Iskender Kebab



Ingredients :
- 4 pita bread rounds -
- 1 tablespoon olive oil -
- 4 skinless, boneless chicken breast halves - chopped -
- 2 medium onion, chopped -
- 1 clove garlic, minced -
- 1 (10.75 ounce) can tomato puree -
- ground cumin to taste -
- salt to taste -
- ground black pepper to taste -
- 1/2 cup butter, melted -
- 1 cup Greek yogurt -
- 1/4 cup chopped fresh parsley -

How to Prepare :
1. Preheat oven to 350 degrees F (175 degrees C). Arrange pita bread on a baking sheet, and lightly toast in the oven. Cut pita bread into bite-size pieces, and keep warm.
2. Heat the olive oil in a skillet over medium heat. Stir in the chicken, onion, and garlic, and cook until chicken juices run clear. Mix in tomato puree. Season with cumin, salt, and pepper. Continue cooking 10 minutes.
3. Arrange pita pieces in a serving dish. Drizzle with butter, and top with the chicken mixture. Garnish with yogurt and parsley to serve.

CHEESE ROLLS

Cheese Rollls

Ingredients :
- 3 slices bread, sides trimmed -
- 3 tsp butter -
- 1/4 cup ricotta or cream cheese -
- 1/4 cup grated carrot -
- 1/2 cup grated cheddar cheese -
- 1 tbsp finely chopped parsley -
- 2 tbsp pecan nuts, finely chopped -
- black pepper -

How to Prepare :
1. Flatten bread slightly with rolling pin and spread butter on the slices.
2. Combine all remaining ingredients in a bowl and spread on the bread leaving the edges. Roll up tightly.
3. Cut at an angle into 2 or 3 pieces each, trimming the ends.
4. Cover and refrigerate until required to serve.

INDIAN MUSTARD FISH

Indian Mustard Fish



Ingredients :
- 3 tablespoons mustard seed -
- 5 green chile peppers, diced -
- 1/4 cup vegetable oil -
- 4 medium onions, chopped-
- 1 teaspoon chili powder -
- 1 teaspoon ground turmeric -
- salt to taste -
- 1/3 cup water -
- 2 pounds salmon, cut into chunks -

How to Prepare :
1. Place the mustard seed and chile peppers in a bowl, and mash together to create a fine paste.
2. Heat the oil in a skillet over medium heat, and cook the onions until golden. Mix in mustard and chile paste, chili powder, turmeric, and salt. Stir in water. Place salmon in the skillet. Reduce heat to low, and cook until most of the liquid has evaporated and fish is easily flaked with a fork.

LAMB TAGINE

Lamb Tagine





Ingredients :
- 3 tablespoons olive oil, divided -
- 2 pounds lamb meat, cut into 1 1/2 inch cubes -
- 2 teaspoons paprika -
- 1/4 teaspoon ground turmeric -
- 1/2 teaspoon ground cumin -
- 1/4 teaspoon cayenne pepper -
- 1 teaspoon ground cinnamon -
- 1/4 teaspoon ground cloves -
- 1/2 teaspoon ground cardamom -
- 1 teaspoon kosher salt -
- 1/2 teaspoon ground ginger -
- 1 pinch saffron -
- 3/4 teaspoon garlic powder -
- 3/4 teaspoon ground coriander -
- 2 medium onions, cut into 1-inch cubes -
- 5 carrots, peeled, cut into fourths, then sliced lengthwise into thin strips -
- 3 cloves garlic, minced -
- 1 tablespoon freshly grated ginger -
- 1 lemon, zested -
- 1 (14.5 ounce) can homemade chicken broth or low-sodium canned broth -
- 1 tablespoon sun-dried tomato paste -
- 1 tablespoon honey -
- 1 tablespoon cornstarch (optional) -
- 1 tablespoon water (optional) -

How to Prepare :
1. Place diced lamb in a bowl, toss with 2 tablespoons of the olive oil, and set aside. In a large resealable bag, toss together the paprika, turmeric, cumin, cayenne, cinnamon, cloves, cardamom, salt, ginger, saffron, garlic powder, and coriander; mix well. Add the lamb to the bag, and toss around to coat well. Refrigerate at least 8 hours, preferably overnight.
2. Heat 1 tablespoon of olive oil in a large, heavy bottomed pot over medium-high heat. Add 1/3 of the lamb, and brown well. Remove to a plate, and repeat with remaining lamb. Add onions and carrots to the pot and cook for 5 minutes. Stir in the fresh garlic and ginger; continue cooking for an additional 5 minutes. Return the lamb to the pot and stir in the lemon zest, chicken broth, tomato paste, and honey. Bring to a boil, then reduce heat to low, cover, and simmer for 1 1/2 to 2 hours, stirring occasionally, until the meat is tender.
3. If the consistency of the tagine is too thin, you may thicken it with a mixture of cornstarch and water during the last 5 minutes.