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Cardamom-Spiced coffee

(Yield:  2 servings) 

Ingredients 

2 c hot water

3 – 5 TB medium-coarse ground coffee (depending on taste)

1 tsp unsweetened cocoa powder

1 tsp brown sugar or turbinado sugar

2 cardamom pods

Splash of milk (optional) 

Method 

Bring the water up to a boil; shut off the heat and let the water cool for 3 minutes.  The cardamom pods can be lightly crushed (using a mortar and pestle or the flat side of a large knife – similar to crushing garlic) or ground (using a coffee grinder, blender, etc.); grinding them will give the mocha a more intense cardamom flavor.  

Add the coffee to a French press and once the water cools, bloom the coffee grounds by adding just enough water to cover the coffee.  Now add the rest of the water, along with the cocoa, sugar, and cardamom, and stir 5 times.  

Butheina Al-Nounou

Baked chicken

 

Ingredients

1 whole chicken
1 tablespoon salt
1 teaspoon white pepper
1 teaspoon lemon juice
1 tablespoon cornflour
2 cups oil (for frying)

Method

1-Clean the chicken and dry it with kitchen towel.
2-Marinate chicken with salt, pepper, lemon juice & corn flour (preferably over night).
3-Heat oil in a big pan and fry chicken on high flame keep on changing direction of chicken so it should cook equally from all sides.
4-For parties you can half cook it and also bake it to serve hot.

Butheina Al-nounou

Arnabeet (fried Cauliflower)

 

Ingredients

1-    Cauliflower

2-    Corn oil

3-    Cumin

4-    Lemon juice

5-    Turnip pickle

1. Cut Cauliflower into florets, put the florets in large bowl and add water to cover and allow to soak for 10 minutes, then drain very well.

2. Deep fry cauliflower florets in corn oil until golden brown in color.

3. Serve with Arabic bread, cumin, lemon juice, lemon slices, and turnip pickle, or serve with Arabic bread, cumin and yogurt.

Butheina Al-Nounou

 

Roasted Spiced Chickpeas

 

Ingredients:
425g tin of chickpeas
1/2 tbsp. paprika
1/2 tbsp. cumin
1/4 tbsp. ground coriander seed
Pinch of salt and pepper
 Olive Oil (approximately 1 tbsp.) but depends on the size of the bowl used.

Method:
Pre-heat the oven to 210 degrees
Add all of the spices and oil to small mixing bowl.
Strain the chickpeas and then rinse them in cold water.
Dry the chickpeas on some paper towel or a tea towel. The drier, the better they’ll turn out in the end.
Pour the chickpeas into the bowl and stir through the spicy oil until they’re all coated.
Lay the chickpeas onto a lined baking tray and roast in the oven until they’re toasted and crunchy - approximately 40 – 45 minutes.

Butheina Al-Nounou

Roast Chicken Mini Quiche Recipe

 

Ingredients:

3 sheets of puff pastry

3 eggs

1/4 cup of milk

1/2 cup grated tasty cheese

1 large onion

1 cup of chopped roast chicken meat

2 tablespoons oil

Spray Oil

Pinch of salt

12 hole muffin pan

 

Preparation:

Pre-heat the oven to 200 degrees (180 fan forced).

Dice the onion finely and caramelize in a pan on low/medium heat with the 2 tablespoons of oil and a pinch of salt.

When the onions are caramelized, stir through the chopped chicken meat.

In a jug (preferably one which is good for pouring), whisk the milk through with the eggs to make a thick yellow mixture.

Method:

From your sheets of pastry, cut 12 large circles (I used a large coffee mug with a wide opening.) The circles should be large enough to fit the muffin tin holes all the way to the rim.

Spray the muffin pan with a little oil.

Place the 12 cut pastry circles in the muffin pan.

Divide up the chicken/onion mixture between the 12 holes.

Add a little of the grated cheese to each mini quiche.

Pour the egg mixture into the cups into their 3/4 full.

Bake for approximately 20 minutes, or until the pastry is golden and the cheese is melted and the egg is cooked.

Butheina Al-Nounou