المفتول ( المغربية)

 

المفتول ( المغربية)

المقادير

دجاجة ( بهارات الدجاج : ربع ملعقة جوزة الطيب، ملعقة كبيرة جنزبيل مبروش، ملعقة كبيرة كراوية ، 4 – 5 حبات هيل، 4 حبة قرنفل، عود قرفة ،  نصف ملعقة كركم  ، ملح وفلفل ، بصلة مقطعة أرعة قطع و2 ورق غار)

2 كوب مفتول  مجمد يتم إخراجه من المجمد قبل ساعة من البدء بالطبخ ( البهارات: ملعقة صغيرة كراوية ، ربع ملعقة جوزة الطيب ، ملح و  فلفل )

2 كوب حمص منقوع ومسلوق ، يمكن استعمال الحمص المسلوق الجاهز ونستعمل العلبة كلها (حمص الربيع)

6 – 7 حبة بصل صغيرة

2ملعقة كبيرة سمنة

2 ملعقة كبيرة زيت زيتون

الطريقة:

ينقع الحمص مع ملعقة صغيرة من الكربونات قبل بيوم

يسلق الحمص حتى ينضج إما بطنجرة الضغط أو في وعاء عادي لمدة ساعة

تقلب روؤس البصل في وعاء مع ملعقة كبيرة  من السمن حتى يصبح لونها وردي

يرفع البصل من الوعاء ويوضع الدجاج بعد تتبيله بالجنزبيل وجوزة الطيب والملح والفلفل وقليل من الكركم ويقلب في الوعاء حتى يتغير لونه ، ثم يضاف الزيت و الماء المغلي وملعقة كبيرة من الكراوية وورق الغار وحبات الهيل وكبش القرنفل وعود القرفة وحبة البصل المقطعة أربعة أقسام . يتم تغطية الوعاء ويحرك المزيج من وقت لآخر. وبعد 20 دقيقة تضاف حبات البصل التي تم قليها سابقا للدجاج.

يوضع المفتول في وعاء على النار مع البهارات المذكورة أعلاه ( ملعقة صغيرة كراوية ، نصف ملعقة جوزة الطيب ، ملح ، فلفل )  ويحمص بملعقة من زيت الزيتون وملعقة من الزبدة أو السمنة لعدة دقائق، ويتم إضافة كمية من مرق الدجاح (عندما ينضج الدجاج) وماء سلق الحمص الى المفتول يغطى الوعاء  ويحرك على النار حتى تنشف الماء عنه, ويحتاج الى كوب ونصف أو كوبين من المرق ومن الأفضل وضع الماء بالتدريج..

يتم إضافة نصف كمية الحمص للدجاج والنصف الآخر مع المفتول بعد نضوج الدجاج إذا كان الحمص معلب، أما الحمص المسلوق في البيت يمكن إضافته قبل أن ينضج الدجاج بنصف ساعة.

يسكب المفتول في وعاء ويزين بقطع الدجاج ، وفي وعاء آخر يوضع المرق والبصل والحمص

 

French Savory Cake

 

French Savory Cake

 

Ingredients

4 eggs

A pinch of salt

1 1/4 cup vegetable oil

1 1/2  cup Greek yogurt

3 cups whole purpose flour

2 tbs baking powder

50 gram (2oz) shredded mozzarella

 200 gram (7 oz) feta cheese

100 gram (3.5 oz) curd cheese

Minced parsley or green fresh thyme

Butter to grease the cake pan

 Sesame seeds and cumin seeds to garnish

Directions

Transfer the eggs in to a large bowl, add salt and beat until fluffy, add vegetable oil and Greek yogurt and continue beating, add  flour and baking powder , add shredded mozzarella and feta cheese and minced parsley or green thyme.

The batter is ready. Brush some vegetable oil into the baking dish; spread some sesame seeds on the greased baking dish. Transfer the batter into the baking dish. Bake for 35 minutes in 180c (360f) pre-heated oven should be golden brown

(I use 2 cups of  white Nabulsi cheese , one cup of green olive and one cup of thyme)

Jam Swirl Pound Cake

 

Jam Swirl Pound Cake 

 

Ingredients

·         nonstick cooking spray

·         1 cup unsalted butter (softened, at room temperature)

·         1 cup granulated sugar

·         1 1/2 teaspoons vanilla extract

·         1/4 teaspoon almond extract

·         4 large eggs (at room temperature)

·         1 3/4 cups all purpose flour

·         1/2 teaspoon baking powder

·         1/2 teaspoon salt

·         1/3 cup fruit jam

Directions

1.    Preheat oven to 350°F.

2.    Spray a 9x5-inch loaf pan liberally with nonstick cooking spray. Set aside.

3.    Place butter, sugar, vanilla extract, and almond extract into a large mixing bowl. Using a hand mixer fitted with a whisk attachment or stand mixer fitted with a paddle attachment, cream ingredients together on medium speed until pale and fluffy, 3-4 minutes. Add eggs one at a time, beating for 15-20 seconds between each, until mixture is smooth and combined.

4.    Sift flour, baking powder, and salt into bowl. Beat mixture on low until it becomes a smooth, thick batter.

5.    Using a rubber spatula, spread 1/3 of batter into pan. Drop half of jam by teaspoonfuls over the batter. Gently cut through jam with a butter knife. Repeat this process with another 1/3 of cake batter and remaining jam. Spoon last 1/3 of cake batter into pan.

6.    Bake cake on middle rack of oven until a toothpick inserted in center comes out clean, 60-75 minutes.

7.    Check to see that cake is done. Remove from oven or add time as needed.

8.    Allow cake to cool in pan for 15-20 minutes. To release cake, run a butter knife between edge of cake and pan. Turn cake onto a large plate.

Allow cake to cool for 1-2 hours before slicing and serving  

https://sallysbakingaddiction.com/raspberry-swirl-pound-cake

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Artichoke and Sun-Dried Tomato Pasta is a Simple and Tasty Vegan Dish

• 2 tablespoons good quality olive oil
•  
• 3 cloves garlic (minced)
•  
• 1/2 red pepper (diced)
•  
• 1 jar oil-packed sun-dried tomatoes, drained, or about 3/4 cup dry (rehydrated and drained)
•  
• 1 cup artichoke hearts (drained well and coarsely chopped)
•  
• 1/3 cup sliced black olives
•  
• 1/3 cup chopped fresh basil
•  
• 1 box bow tie pasta, cooked according to package instructions (salt the water when cooking for the best flavor)
• Sautee the minced garlic in olive oil for 1 to 2 minutes. Add the red peppers and allow to heat for another 1 to 2 minutes.
• Add the sun-dried tomatoes, artichoke hearts, olives, and basil and allow to cook until heated through, stirring frequently, for about 2 to 3 more minutes. Do not overcook, as you'll lose the good fresh flavor from the basil.
• Toss with cooked pasta and serve.

Tips, Variations, and Additional Recipes

It is important that the ingredients are drained well to avoid an oily or watery pasta dish.

You can place the oil-packed sun-dried tomatoes on paper towels before adding, and gently pressing the artichoke hearts with a wooden spoon in a colander is a good way to remove the liquid.

This recipe is perfect just as it is, but you may want to top it off with a bit of sea salt or kosher salt and fresh ground black pepper. You might want to sprinkle some Parmesan cheese at the end to sprinkle on top if you are eating vegan)

Banana Bread cake

 

Banana Bread cake 

Ingredients

 

·         2 cups (250g) all-purpose flour (spoon & leveled)

·         1 teaspoon baking soda

·         1/4 teaspoon salt

·         1/2 teaspoon ground cinnamon

·         1/2 cup (1 stick or 115g) unsalted butter, softened to room temperature

·         3/4 cup (150g) packed light or dark brown sugar

·         2 large eggs, at room temperature

·         1/3 cup (80g) plain yogurt or sour cream (I use Greek yogurt)

·         2 cups mashed bananas (about 4 large ripe bananas)

·         1 teaspoon pure vanilla extract

·         optional: 3/4 cup (100g) chopped pecans or walnuts

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Instructions

1.    Adjust the oven rack to the lower third position and preheat the oven to 350°F (177°C). Grease a 9×5-inch loaf pan or coat with nonstick spray. Set aside.

2.    Whisk the flour, baking soda, salt, and cinnamon together in a large bowl.

3.    Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter and brown sugar together on high speed until smooth and creamy, about 2 minutes. On medium speed, add the eggs one at a time, beating well after each addition. Beat in the yogurt, mashed bananas, and vanilla extract on medium speed until combined. With the mixer running on low speed, slowly beat the dry ingredients into the wet ingredients until no flour pockets remain. Do not overmix. Fold in the nuts, if using.

4.    Spoon the batter into the prepared baking pan and bake for 60-65 minutes. Loosely cover the bread with aluminum foil after 30 minutes to help prevent the top and sides from getting too brown. A toothpick inserted in the center of the loaf will come out clean when the bread is done. Remove from the oven and allow the bread to cool completely in the pan set on a wire rack.

5.    Cover and store banana bread at room temperature for 2 days or in the refrigerator for up to 1 week. Banana bread tastes best on day 2 after the flavors have settled together. 

How to Freeze Banana Bread

You can freeze banana bread using these instructions to preserve its fresh flavor and texture for months!

1. Cool baked banana bread completely.
2. Tightly wrap the loaf or slices (individually or grouped) in 2-3 layers of plastic wrap or aluminum foil.
3. Place wrapped banana bread in a large freezer-friendly storage bag or reusable container.
4. Date the bag and freeze for up to 3-4 months. Thaw wrapped or unwrapped in the refrigerator or at room temperature. All methods work like a charm!

I like to freeze banana bread in slices because the slices thaw much quicker– even by lunchtime!

https://sallysbakingaddiction.com/best-banana-bread-recipe/

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Vegetable Risotto

 

 Vegetable Risotto  

INGREDIENTS

·         400g gold sweet potato, peeled, cut into 2cm pieces

·         2 tablespoons olive oil

·         1 large zucchini, cut into 2cm pieces 

·         4 cups (1L) Coles Real Vegetable Stock

·         1 1/2 cups (375ml) water

·         25g Coles Australian Butter

·         1 brown onion, finely chopped 

·         125g white cup or flat mushrooms, quartered

·         1 large garlic clove, crushed

·         1 1/2 cups (300g) Coles Italian Arborio Rice

·         100g frozen Coles Australian Peas

·         1/3 cup (25g) Coles Shredded Parmesan

METHOD

·         Step 1

Preheat oven to 220C. Combine the sweet potato and half the oil in a small baking dish. Roast for 10 mins. Add zucchini and roast for 8-10 mins or until vegetables are lightly browned and tender.

·         Step 2

Meanwhile, bring the stock and 1 1/2 cups (375ml) water to the boil in a medium saucepan over high heat. Reduce heat to low and simmer, covered.

·         Step 3

Heat the butter and remaining oil in a large heavy-based saucepan over medium heat. Add the onion, mushroom and garlic and cook, stirring, for 3-4 mins or until onion softens. Add the rice. Cook, stirring, for 1 min or until the grains appear glassy. Reduce heat to low. Add the stock, 1 ladleful at a time. Stir with a wooden spoon until all the liquid has been absorbed. Repeat with remaining stock (this should take about 25 mins).

·         Step 4

Add sweet potato mixture and peas to rice mixture with the last ladleful of stock. Cook for 2-3 mins or until heated through (the rice should be tender but firm to the bite). Stir in the parmesan. Serve.

https://www.taste.com.au/recipes/vegetable-risotto/ibu8o1xe

Butter Chicken

 

Butter Chicken

 

Ingredients

 6 single chicken breast fillets (1kg)

  1 teaspoon chilli powder

 1/2 cup greek-style yoghurt

 2 teaspoon grated fresh ginger

 2 teaspoon garam masala

2 teaspoon ground coriander

 45 gram butter

 1 tablespoon vegetable oil

 1 large (150g) brown onion, chopped finely

3 clove garlic, crushed

1 teaspoon ground cumin

 1 teaspoon sweet paprika

 2 tablespoon tomato paste

 1 2/3 cup (410g) canned tomato puree

 2/3 cup (160ml) chicken stock

  1 cinnamon stick

4 cardamom pods, bruised

2 tablespoon white vinegar

 1/3 cup (80ml) pouring cream

1/2 cup loosely packed fresh coriander leaves

 Method

 Combine ground spices, garlic, ginger, vinegar, paste and yogurt in large bowl, add  chicken to coat in marinade. Cover: refrigerate overnight.

 Heat butter and oil in a large frying pan, add chopped onion, cinnamon and cardamom: cook, stirring, until onion is browned lightly. Add chicken marinade mixture: cook stirring 5 minutes.

Add salt, paprika, puree and stock: simmer uncovered 10 minutes, stirring occasionally. Add cream: simmer 10 minutes or until chicken is tender.