• home special chicken karahi

    our home special chicken karahi 1/2 kg chicken green cardamom tomato green chillies small pieces ginger 1/2 cup oil red chile powder salt 1 tps garlic paste spice powder wash chicken.

    Friday - Sunday from 10am - 8pm

  • Topped Cheesecake Squares Recipe

    Topped Cheesecake Squares Recipe Ingredients 1-1/4 cups chocolate wafer crumbs 1/4 cup butter, melted 2 packages (8 ounces each) cream.

    Friday - Sunday from 10am - 8pm

  • Compote of dried fruits

    Compote of dried fruits Ingredients : 500 grams - dried fruits (apples, apricots, pears ...) 5 liters - Water Method: If you have a cottage, or you live in a private house

    Friday - Sunday from 10am - 8pm

tofu coconut cream

Posted by anwar hadjou in ,

tofu coconut cream

 


 Ingredients
- 1 small package of tofu (or create city)
- 625ml coconut milk
- 300g granulated sugar
- A pinch of salt
- 3ml vanilla
- 235g desiccated coconut
- Fruits arbitrary
- 1 lemon
- 60g brown sugar

Methods
Step 1:
- First, you give tofu, coconut milk, sugar and salt and vanilla in a blender and grind finely.
Step 2:
- Add in the grated coconut and grind again for real smooth.
Step 3:
- For the ice cream tray, sprinkle a little grated coconut on top.
Step 4:
- Wash the fruit available to eat together. You can eat ice cream and strawberries, mango and pineapple or any kind you like okay!
Step 5:
- Cut the fruit into small chunks and mix with brown sugar.
Step 6:
- Add a little lemon juice and lemon peel and flavor.


Dreamy Coffee Cake

Posted by anwar hadjou in ,

Dreamy Coffee Cake

 


 This is one of our breakfast treats. The kids love this with some good cold 2% Milk or that Silk Milk

1 pkg- Cake Mix (yellow)
4 Eggs
¾ Cup- Sugar
1 ½ tsp- Ground Cinnamon
¾ Cup- Walnuts or Pecans (chopped)
1 Cup- Vegetable Oil
1 Cup- Sour Cream


Bake in 375° oven
13X8 greased baking pan
Add cake mix, oil, eggs, sour cream in a large bowl
Beat 2 minutes with mixer at low speed
Mix sugar, cinnamon and nuts in bowl
Spread ½ batter in pan—Sprinkle and then ½ nuts
Repeat for second layer
Bake 40 minutes

Serves15-20








Pretty wonderful recipe we call that Batchoy

Posted by anwar hadjou in ,

Pretty wonderful recipe we call that Batchoy

 


Ingredients"
4 and 1/4 cups water
5 cups beef broth
1 Tbsp. patis
2Tbsp. white sugar
2Tbsp. salt
onion
1 chicken breast, cut into strips
1/3 kilo Pork Liver, cut into strips
1/3 kilo MONTEREY PORK MEAT, strips
cooking oil
500g Miki noodles (fresh)

Garnish:
1 pack chicharon
2Tbsp. Spring Onions – chopped
2Tbsp. garlic – toasted

Procedure
1. Blanch miki noodles in boiling water then set aside to drain.
2. Heat pan. Pour the oil. Add onions until wilted. Add ginger and sauté for a few minutes.
3. Add in all the meats and cook for 5 minutes.
4. Pour in the water and simmer until the meat is tender. Remove the meat and set aside.
5. Strain the liquid to remove the scum and impurities from the meat mixture. Reserve the liquid.
6. In a separate stockpot, prepare the beef broth by bringing 5 cups of water into a boil. Then add 1 beef cubes. Allow to simmer until the cubes are dissolved.
7. Combine 5 cups of broth with reserved liquid from meat stock. This will serve as the soup base. Season with salt, sugar and patis.
8. Bring the soup into a simmer...

Quick Flavorful Zucchini

Posted by anwar hadjou in ,

Quick Flavorful Zucchini


 Ingredients and Instructions

























Sometimes you just need an easy recipe that takes care of dinner. This simple zucchini stew is meant for those days, when you want to just boil some rice and cook something to go with it.
Sometimes it happens that you don’t have money to spend on too many extra grocery items, and have to figure out a way to cook something tasty with what you already have in the house or garden. Most of the ingredients in this recipe you most likely have in your pantry: onion, garlic, olive oil, salt, and Worcestershire sauce. You should also be well-stocked on a couple of nuts, since they have various important minerals, vitamins, and phytonutrients, many of which, like cashew nuts, fight cancer and heart disease. I think nuts are indispensable in a healthy diet.
So, back to this recipe: You only need to get fresh zucchini and carrots, which can be easily obtained in a quick trip to the supermarket. If you have a garden or happen to like zucchini and carrots, then you most likely have some in the fridge for various other recipes you have in mind. Well, if you want to try something new, you may just find you like the mix of flavors in this one.
I got the idea for this recipe leafing through easy-recipe suggestions in a book by doctors Maurice Larocque and Dominic Larose (leaders in the treatment of obesity), titled La nouvelle revolution dietetique. It was published in Canada by Quebecor in 2001, and in Romania by Niculescu in 2003. I looked it up on Amazon US and couldn’t find it available there in an English translation.  
Needless to say, I felt the need to adapt their zucchini stew recipe a little according to my ideas of ingredients, and various amounts thereof, that would go well together. And then, of course, it so happened that I didn’t have Tabasco sauce in the house, so I used Worcestershire sauce instead. So even though it’s an extremely easy recipe, I think I changed it enough to call it my own. I do mention the book though, because, well, it did inspire me greatly -- it was the one source I drew on for this recipe, after all (I usually mix and match ingredients from a variety of recipes, tweaking the amounts as well), even though this zucchini carrot stew with cashews is a pared-down version of more elaborate Asian or Asian-inspired recipes I've tried. There’s also another reason why I speak about this book: it has a bunch of other quick and easy healthy recipes (most of them low-calorie: here I added the cashews myself) you may be tempted to try. So look for La nouvelle revolution dietetique on Google if you're interested.
Ingredients and Instructions

Ingredients and Instructions


Prep time 12 min  -  Total time 30 min
Ingredients for 4 servings
2 medium zucchini  • 3+1 tomatoes  • 140 grams (5 oz) cashew nuts  • 1 medium onion  • 1 head of garlic  • some ginger root (amounting to 2 flat tablespoons of fine bits)  • 4 tablespoons olive oil  • 3 tablespoons dark soy sauce  • 1 tablespoon Worcestershire sauce  • salt to taste

Instructions
[0. Remember to make the rice.]
1. Finely chop the garlic and allow 10 minutes for the allicin to form. This active principle 
in chopped or crushed garlic has many health benefits -- it has antibacterial, antifungal, antiparasitic, and antiviral properties, and then some others.
2. Chop the onion; peel and finely chop the ginger root.
3. Blanch three of the tomatoes (30 seconds each is enough).
4. Peel the zucchinis and carrots with a smart peeler, and dice them.
5. Peel and dice the blanched tomatoes. Dice the remaining tomato into small cubes.
6. Add the garlic, onion, and ginger to a wok. Add the salt, olive oil, soy sauce, and the Worcestershire sauce. Stir-fry them for 3 minutes.
7. Add the diced zucchinis and carrots, the cashews, and 300 ml / 10.5 fl oz of water.
8. Simmer for 10 minutes under a lid (leave some room for the vapor to escape).
9. Add the blanched tomatoes and simmer for another 5 minutes, without the lid.
10. Chop some parsley.
11. Your dinner is ready! Serve over brown rice with tomato cubes and fresh parsley on top. This recipe makes 4 portions.

 

 

 

 

 

 

 

Step-by-Step Pictures for this Zucchini Carrot Stew with Cashews

 
Ingredients
Ingredients
© Mira at Wizzley
Chop ingredients / start with the garlic
Chop ingredients / start with the garlic
© Mira at Wizzley
Blanch 3 tomatoes
Blanch 3 tomatoes
© Mira at Wizzley
Dice the zucchini and carrots
Dice the zucchini and carrots
© Mira at Wizzley
Add garlic, etc. to work and stir-fry
Add garlic, etc. to work and stir-fry
© Mira at Wizzley
Add diced veggies to wok
Add diced veggies to wok
© Mira at Wizzley
Dice the blanched tomatoes
Dice the blanched tomatoes
© Mira at Wizzley
Add diced tomatoes to wok
Add diced tomatoes to wok
© Mira at Wizzley
Done after 18 mins on stove
Done after 18 mins on stove
© Mira at Wizzley
Serve with parsley


Salmon with Tropical Fruit Salsa and Mint

Posted by anwar hadjou in ,

Salmon with Tropical Fruit Salsa and Mint

 Bon Appétit!


















So yes, I thought I’d make something richer this weekend, something with a little more fat, with a little more taste – while still staying on the healthy side. So I turned to salmon. Remember those omega-3 fatty acids that promote cardiovascular health? That’s salmon for you. Lowers your LDL (harmful) cholesterol while raising your HDL (beneficial) cholesterol. Salmon lowers your triglyceride levels as well, makes your brain work smoothly (improves your memory, for one), and reduces the risk of cancer and arthritis. I’ve also read that omega-3 fats also help if you’re feeling fatigued. Why is omega-3 so important, so good for you? Well, because our body can’t make these healthy fats on its own, so you have to get them from somewhere. Fish like salmon, mackerel, and sardines are one good source. Another source I believe in is nuts – walnuts, for instance, are, in fact, very good for the heart and brain as well (they have not only omega-3 fats, but also vitamin E – have you noticed that your omega-3 supplements also have this combination?).
Back to our sheep: salmon with tropical fruit cocktail and a touch of mint.
Edit: I updated the ingredients and instructions below on August 21, 2012.
Ingredients and Instructions

Ingredients and Instructions


Prep time 30 min  -  Total time 210 min
Ingredients for 4 servings
salmon fillet (600 grams / 21 oz)  • butter (100 grams / 3.5 oz)  • 2 cans of tropical fruit cocktail (mine were 440 grams / 15.5 oz each) and the juice of 1 can of pineapple slices (565 grams / 23 oz)  • several sprigs of mint  • low-sodium salt

Instructions
1. Preheat oven to 220 degrees C / 425 degrees F.
2. Portion the salmon into eight pieces (which you can then easily remove with a turner). I got seven.
3. Spread some salt on a cutting board and rub it into the salmon pieces.
4. Melt half the butter in a frying pan.
5. When the butter has melted, add half the salmon to the frying pan. Sauté it 2 minutes (better yet, 1.5 minutes) on each side (not longer, as it will get brown and it will also come apart -- you can see in the photo mine did, which is not terrible if you eat it yourself, but not that great if you offer it to a guest).
6. In a vitro-ceramic baking dish, add half the salmon, then 1 can of tropical fruit and half the juice of 1 can of pineapple slices.
7. Place the baking dish in the oven for 50 minutes.
8. Put the remaining salmon in the fridge for the time being.
9. Cut a pineapple into slices. You will need a slice for each plate. Better make them thinner rather than thicker (a width of 1 cm / 0.4 cm should do fine), or else the flavor of the fresh pineapple will take over, overshadowing that of the buttery salmon. I cut mine too thick for the taste and quantity of salmon.
10. Wash and chop a handful of mint leaves, and have a few mint sprigs ready as well.
11. Remove the baking dish from the oven and serve with one extra slice of fresh pineapple. The fresh pineapple will cut the fat taste, even as the taste of this dish, with the combination of buttery salmon and sweet tropical fruit, is really good! Add also some chopped mint as well as a small sprig of mint.
12. Prepare the remaining salmon. Start by throwing away the melted butter, cleaning the frying pan, and melting butter again (another 50 grams / 1.75 oz).


 

Step-by-Step Pictures for this Salmon Recipe

Portion the Salmon
Portion the Salmon

Rub Salmon in Low-Sodium Salt
Rub Salmon in Low-Sodium Salt

Portioned Salmon Rubbed in Salt
Portioned Salmon Rubbed in Salt

Sauté Salmon for 1.5 Minutes
Sauté Salmon for 1.5 Minutes

Place Salmon in Baking Dish
Place Salmon in Baking Dish

Add Tropical Fruit and Pineapple Juice
Add Tropical Fruit and Pineapple Juice

After 50 Minutes in the Oven
After 50 Minutes in the Oven

Chop Some Mint
Chop Some Mint

Enjoy!

Bon Appétit!





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