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Posts posted by davidtrump

  1. Spice up old-fashioned pie with two kinds of apples and a brown-sugar crumb crust.


    For the crust: 
    1 1/4 cups all-purpose flour, plus more for the work surface 
    3/4 teaspoon kosher salt 
    1 1/2 teaspoons granulated sugar 
    6 tablespoons unsalted butter, cold and cut into pieces 
    3 tablespoons solid vegetable shortening, cold 
    3 to 6 tablespoons ice water 

    For the filling: 

    1 pound Cortland, Empire, or McIntosh apples 
    2 pounds Granny Smith apples 
    1/4 cup fresh lemon juice 
    1/4 cup granulated sugar 
    2 1/2 teaspoons ground cinnamon 
    1/2 cup (about 2 ounces) walnuts, finely chopped 

    For the topping: 

    1 cup all-purpose flour 
    1/4 cup packed dark brown sugar 
    1 teaspoon ground cinnamon 
    pinch of kosher salt 
    8 tablespoons (1 stick) unsalted butter, cold and cut into pieces

    How to Make It

    Step 1
    Make the crust. Combine the flour, salt, and sugar in a food processor. Add the butter and shortening and pulse to form a coarse crumble. While the motor is running, add the ice water, 1 tablespoon at a time, until the dough just comes together. Turn out onto a lightly floured surface and knead just until smooth. Shape into a disk and wrap in plastic. Refrigerate for 45 minutes.

    Step 2
    On a lightly floured surface, roll the dough into a circle about 14 inches in diameter and place in a 9-inch pie plate. Using your fingers, fold over any overhang and crimp the edge. Refrigerate until ready to use.

    Step 3
    Make the filling. Heat oven to 375° F.

    Step 4
    Peel, core, and slice all the apples 1/4 inch thick. Gently toss them in a bowl with the lemon juice, sugar, and cinnamon. Spoon into the crust and sprinkle the walnuts over the top.

    Step 5
    Make the topping. Combine the flour, sugar, cinnamon, and salt in a food processor. Add the butter and pulse to form a medium crumble (with pieces about the size of peas). Sprinkle the topping over the apples and walnuts. Bake for 1 hour, or until the crust is golden brown and the apples are tender.

    Hands-On Time
    35 Mins

    Total Time
    1 Hour 35 Mins

    Serves 6-8



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  2. Coat chicken in a light breadcrumb mixture and bake for a fast and healthy alternative to Southern fried chicken.


    1 3 1/2-to 4-pound chicken, cut up 
    1 1/2 cups buttermilk 
    2 garlic cloves, minced 
    3 tablespoons gin (optional) 
    3/4 cup dry bread crumbs 
    1/4 cup grated Parmesan 
    2 teaspoons salt 
    1 teaspoon grated lemon zest 
    1/2 teaspoon dried thyme leaves

    How to Make It

    Step 1
    Remove and discard the skin from the chicken. Combine the chicken, buttermilk, garlic, and gin in a large resealable plastic bag. Refrigerate at least 1 hour or overnight.

    Step 2
    Heat oven to 400° F. Lightly coat a large baking sheet with vegetable cooking spray.

    Step 3
    On a sheet of wax paper, combine the bread crumbs, Parmesan, salt, lemon zest, and thyme. Roll the chicken pieces in the coating and place on the baking sheet, bone-side down.

    Step 4
    Bake 35 to 40 minutes, turning the chicken halfway through, or until crispy and the juices run clear when the chicken is pierced with a fork.

    Hands-On Time
    20 Mins

    Total Time
    2 Hours

    Serves 6



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  3. Top a hot dog with mustard, crunchy bacon, and bread-and-butter pickles for a sweet and salty twist on a classic.


    4 hot dogs
    4 hot dog buns 
    3 tablespoons yellow mustard 
    1/3 cup bread-and-butter pickle slices 
    4 slices cooked bacon, crumbled

    How to Make It

    Step 1
    Cook the hot dogs according to the package directions.

    Step 2
    Split and toast or grill the buns.

    Step 3
    Place the hot dogs in the buns and, dividing equally, top with the mustard, pickles, and bacon.

    Hands-On Time
    10 Mins

    Total Time
    10 Mins

    Serves 4



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  4. Freshly baked potato chips complete the quintessential summer meal: a simple, well-seasoned burger


    1 pound new potatoes, sliced 1/8 inch thick 
    2 tablespoons olive oil 
    kosher salt and pepper 
    1 pound ground beef 
    4 hamburger buns 
    1/4 cup mayonnaise 
    1 pickle, sliced 
    1 small head butter lettuce 
    1 beefsteak tomato, sliced

    How to Make It

    Step 1
    Heat oven to 400° F.

    Step 2
    In a bowl, toss the potatoes and oil. Spread on a baking sheet and roast, stirring occasionally, until crisp, about 30 minutes. Sprinkle with ¼ teaspoon salt.

    Step 3
    Meanwhile, heat a grill or grill pan to medium.

    Step 4
    Shape the beef into four 1-inch-thick patties. Season with ½ teaspoon each salt and pepper. Cook to desired doneness, about 3 minutes per side for medium.

    Step 5
    Transfer the patties to buns and top with the mayonnaise, pickle, lettuce, and tomato. Serve with the chips.

    Hands-On Time
    15 Mins

    Total Time
    40 Mins

    Serves 4



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  5. A mix of earthy spices and fresh vegetables make this kid-approved meal perfect for grown-ups, too.


    1 tablespoon olive oil 
    1 small yellow onion, finely chopped 
    1 clove garlic, minced 
    1 red bell pepper, finely chopped 
    1 pound ground beef 
    1 6-ounce can tomato paste 
    1 1/2 teaspoons chili powder 
    1 teaspoon cumin 
    1 teaspoon kosher salt 
    1/8 teaspoon freshly ground black pepper 
    1/8 teaspoon cinnamon 
    4 hamburger buns, toasted 
    1/2 cup grated Cheddar 
    1/2 cup sour cream

    How to Make It

    Step 1
    Heat the oil in a large saucepan over medium heat. Add the onion, garlic, and red pepper. Sauté until fragrant, about 3 minutes.

    Step 2
    Add the ground beef and brown, about 5 minutes.

    Step 3
    Stir in the tomato paste, chili powder, cumin, salt, black pepper, and cinnamon. Simmer, stirring occasionally, until thickened slightly, about 12 minutes.

    Step 4
    Spoon onto the buns. Sprinkle each with the Cheddar and top with a dollop of the sour cream.

    Hands-On Time
    15 Mins

    Total Time
    20 Mins

    Serves 4



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  6. Mom’s classic gets a makeover with shredded Italian cheese and a barbecue sauce glaze.


    1 tablespoon olive oil
    1 onion, chopped 
    1 large celery stalk, chopped 
    2 garlic cloves, minced 
    1 jalapeno pepper, chopped with seeds 
    2 teaspoons kosher salt 
    1/2 teaspoon ground cumin 
    1/4 teaspoon ground nutmeg 
    2 eggs 
    1/2 cup milk 
    1/2 cup tomato sauce or ketchup 
    1 cup dry bread crumbs 
    2 pounds meat-loaf mix (1 pound lean ground beef, 1/2 pound ground pork, 1/2 pound ground veal or lamb) 
    4 strips thick-sliced bacon

    How to Make It

    Step 1
    Heat oven to 350° F. In a medium skillet, over medium heat, heat the oil with the onion, celery, garlic, and jalapeño and cook until the vegetables are tender but not browned, about 10 minutes. Add the salt, cumin, and nutmeg. Remove from heat. In a large bowl, whisk the eggs, then blend in the milk, tomato sauce, and bread crumbs. Add the meat and cooked vegetables and stir or work with your hands to combine. Pat into a 9-by-5-inch loaf pan. Cut the bacon strips in half and lay over the loaf, tucking the ends in.

    Step 2
    Bake 1 hour and 15 minutes or until an instant-read thermometer inserted in the meat loaf registers 150° F. Remove from oven and pour off the fat. Let stand 10 minutes before serving. 

    Hands-On Time
    21 Mins

    Total Time
    2 Hours

    Serves 8



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  7. These smooth, buttery biscuits make a no-fuss side dish.


    2 cups all-purpose flour, spooned and leveled 
    1/2 cup (1 stick) cold unsalted butter cut into small pieces 
    1 tablespoon baking powder 
    1 teaspoon kosher salt 
    1 cup whole milk

    How to Make It

    Step 1
    Heat oven to 400° F. In a food processor, combine the flour, butter, baking powder, and salt; pulse until pea-size clumps form. Add the milk and pulse just until moistened.

    Step 2
    Drop 6 large mounds of the dough (about ½ cup each) onto a baking sheet. Bake until golden, 18 to 20 minutes.

    Hands-On Time
    10 Mins

    Total Time
    30 Mins

    Makes 6 biscuits



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  8. Dried rosemary lends its pungent aroma and flavor to basic cornbread.


    2 8 1/2-ounce boxes corn-bread mix 
    2 eggs slightly beaten 
    1 8-ounce container plain yogurt 
    2 7-ounce cans whole-kernel corn drained 
    1 tablespoon dried rosemary leaves

    How to Make It

    Step 1
    Heat oven to 400º F. Lightly coat a 13-by-9-inch baking pan with cooking spray and set aside. 

    Step 2
    Stir all the ingredients together. Spoon the batter into the prepared pan.

    Step 3
    Bake 25 minutes or just until golden. Remove to a wire rack to cool.

    Step 4
    When cool, cut lengthwise into 3 strips and then crosswise into quarters. Cut each square into 2 triangles. (The corn bread can be made ahead to this point. Remove from pan, wrap in foil, and freeze for up to 3 months.) To serve, thaw and reheat in the foil in a 325º F oven for 10 minutes or until heated through.

    Hands-On Time
    10 Mins

    Total Time
    35 Mins

    Serves 24



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  9. Brown sugar and molasses add a rich caramelized flavor to old-fashioned baked beans.


    4 ounces sliced bacon cut into 1⁄2-inch pieces

    1 onion chopped

    kosher salt and black pepper
    1 pound dried navy beans soaked in water overnight and drained
    1/2 cup molasses 
    1/4 cup ketchup 
    1 tablespoon dry mustard 
    2 tablespoons cider vinegar

    How to Make It

    Step 1
    Heat oven to 300° F. Cook the bacon in a Dutch oven over medium heat, stirring occasionally, until nearly crisp, 5 to 7 minutes. Add the onion, 1 teaspoon salt, and ½ teaspoon pepper and cook, stirring occasionally, until the onion is soft, 4 to 6 minutes more.

    Step 2
    Add the beans, molasses, ketchup, mustard, and 5 cups water to the pot and stir to combine; bring to a boil.

    Step 3
    Cover the pot and transfer to oven. Bake until the liquid is reduced by half, about 2½ hours. Uncover and bake, stirring once, until the cooking liquid is thickened, 1 to 1¼ hours more. Stir in the vinegar and serve.

    Hands-On Time
    20 Mins

    Total Time
    4 Hours 15 Mins

    Serves 8



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  10. Crunchy bacon bits add a smoky twist to this herby and tangy down-home potato salad.


    3 pounds small red new potatoes (about 24) 
    kosher salt and black pepper 
    8 slices bacon 
    1/2 cup mayonnaise 
    1/4 cup sour cream 
    3 tablespoons white wine vinegar 
    4 stalks celery,  thinly sliced 
    1/2 cup chopped fresh flat-leaf parsley 
    1/4 cup chopped fresh tarragon

    How to Make It

    Step 1
    Place the potatoes in a large pot. Add enough cold water to cover and bring to a boil. Add 1 teaspoon salt, reduce heat, and simmer until tender, 15 to 18 minutes. Drain and run under cold water to cool. Cut into quarters.

    Step 2
    Meanwhile, cook the bacon in a large skillet over medium heat until crisp, 6 to 8 minutes. Transfer to a paper towel-lined plate. Let cool, then break into pieces.

    Step 3
    In a large bowl, whisk together the mayonnaise, sour cream, vinegar, ¾ teaspoon salt, and ½ teaspoon pepper. Add the potatoes and celery and toss to coat. Fold in the parsley, tarragon, and bacon before serving.

    Hands-On Time
    20 Mins

    Total Time
    30 Mins

    Serves 8



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  11. This is something I just threw together one night with what we happened to have in the house and my hubby absolutely loved it. The Arabic seasoning is something we get pre-mixed from a small Arabian shop at our local City Market. I'm not entirely sure what's in it just yet to be able to recommend substitutions and the flavor is hard to describe, but it is worth finding if you have never had it lol. Our medium shrimp were 26-30 count per pound to give you an idea of the size.

    Ingredients    4 servings
    2 tbsp pure olive oil
    1/4 cup chopped green bell pepper
    1/2 cup chopped sweet onion
    1 cup diced fresh tomatoes - about 1/2 inch pieces
    1 cup chicken broth
    2 tbsp butter
    1/2 tsp Arabic seasoning (or up to 1 tsp to taste, I like a little more)
    1/2 lb fresh or frozen medium shrimp (up to a lb if you like)
    8 oz rotini pasta
    1 dash salt and pepper to taste

    Steps    30 mins
    If using frozen shrimp defrost first by placing in a strainer under cold running water for about 5 min or until just pliable. Devein and peel shrimp. A brand like AquaStar is good because they have a "deveined easy peel" option and they are a sustainable company for the environmentally conscious. ?

    Transfer shrimp to bowl and place in fridge til needed.

    Begin boiling water in a large pot and prepare rotini to package directions. When done drain, reserving about one spoonful of pasta water in pot. Return pasta to pot off of heat and cover until needed.

    While pasta cooks heat olive oil in large skillet over medium heat. When hot add onions and green pepper. Sautee until soft. About 5 min.

    Stir in chicken broth. Begin simmering to reduce stirring frequently. About 3-5 min. If you want a "saucier" dish you can add up to an extra cup of chicken broth. It will just take longer to reduce.

    About 2 min into reducing sauce add tomatoes. Yes, they will cook down. If you desire a firmer tomato add after sauce is mostly reduced. ?

    Continue to reduce for remainder of time. You want your total amount of liquid to reduce by about half. Then stir in butter slowly until melted.

    Sprinkle shrimp with Arabic seasoning. Toss to coat. Add to pan and cover to cook until opaque/pink, stirring occasionally. Usually about 2-4 min. Do not overcook or shrimp will be chewy and tough.

    Add pasta with reserved water and toss to coat adjusting seasoning to taste.

    Good additional mixins or alternatives would be sweet peas, chopped or shredded carrot, chicken instead of shrimp (pre-cooked and cubed); and seasonings, a dash of red pepper flakes or cayanne pepper to enhance the light spice of the Arabic seasoning.



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  12. Every year we have a special month, we fast until sunset, and this desert is a traditional dish all around middle east , hope you enjoy it.

    Ingredients    10 servings

    2 cup all-purpose flour
    1/2 cup Semolina
    1/4 cup sugar
    3 cup water
    2 tbsp Baking powder
    2 tbsp Suger
    1 cup Goat cheese(or any sweet or unflavored cheese)
    1/2 liter vegetable oil(for frying)
    2 cup sugar
    2 cup water
    1 tbsp lemon juice

    Steps    20 mins

    Put the sugar and the water and boil them, put the lemon juice and boil the syrup for 10 minutes, remove it until cool

    Mix all of the ingredients in the mixer ,

    Preheat a pan , then put some of the mixed ingredients in it (the same way you make pancakes) until you see all the bubbles remove it, and put it on a baking sheet

    On a side dish put the goat cheese(make it like crumbs) with suger

    Put the cheese inside the qatayf (pancakes) and close it will be like a half moon

    Preheat another pan with oil , fri the qatayf until its golden

    Put them right away in the sugar syrup , remove them and shake the extra syrup , put them on a plate and serve .



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  13. Arabic Masala is used in most of the middle eastern foods. It can be bought in stores but in case you run out of stock, here is a little help.

    1 cup cumin seed, whole
    1 cup fennel seed, whole
    1/2 cup coriander seed, whole
    1/2 cup pepper corn
    1 cup cinnamon sticks, small broken
    1/4 cup dried red chillies
    1/2 cup turmeric powder

    Add all ingredients into a frying pan and roast over a low flame, stirring it continously untill the spices turn golden brown.

    Grind in a blender after removing it from heat

    Store in an airtight container.



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  14. This is another one of the traditional dishes that had been made for years and years in my family and it takes so good and it's very easy. ???

    Ingredients    5 servings
    250 grams Vermicelli nests
    5 tbsp Veg oil (more if necessary)
    1 tbsp Cocoa powder

    Steps                  20 mins
    Gather all the Ingredients!

    Break the vermicelli nests into a large pan in the heated oil

    Stir continuously until golden brown. (At this point if you feel like there is not enough oil you can add more or like what I did for a better flavour is I added a small amount of butter)

    Add the water until it just about covers all the vermicelli

    Add a little bit of sugar and the cocoa powder before simmering to give it the sweet flavour

    Leave on medium heat to simmer and till water is completely absorbed

    You can serve this hot or cold... Depends on how you like it ?

    Tip: you can serve it with chopped nuts on top or like I did with sprinkle sugar and coco powder




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  15. Yummy!!

    1 cup Luke warm milk
    1 1/2 tsp Instant yeast
    1 tsp Sugar
    2 1/2 cup All purpose flour
    3 tbsp Sugar
    1/4 tsp Salt
    40 grams Butter - melted

    Filling ideas:

    Butter - cubed
    Cinnamon paste

    Sugar syrup:

    3/4 cup Sugar
    1/2 cup Water
    1 tbsp Honey


    For the dough:

    Melt the butter and allow to cool but not completely.

    In a bowl add in the flour, salt, sugar, and the melted butter in a bowl. Mix well

    Combine the milk, 1/2 tsp sugar and yeast in a small bowl and leave for 5 mins until foamy

    Add it to the flour mixture and knead until smooth and elastic.

    Note: if necessary 1/2 cup of flour may be added gradually if needed

    Shape the dough into a ball and cover with cling film and leave for an hour until it doubles in size

    Turn out into a lightly floured surface knead and cut into 2 halves.

    Role the dough and cut into 18 pieces. Or depending on the preferred size.

    Take each piece and flatten out a little... Add the filling of your choice.. 1/2 tsp in the centre

    Gently pinch the sides from the top

    Place into a well greased round cake tin leaving 0.5 cm between each

    If you run out of space... Get a loaf tin and do the same thing

    Cover both tins and leave to rise for about 30- 40 mins

    Brush the top with milk and sprinkle some cinnamon if you wish

    Bake 180 C degrees preheated oven for about 25 mins or until golden brown

    For the syrup:

    Combine sugar and water in a small pan and heat a little until sugar dissolves and then add in the honey.

    When the buns are out of the oven immediately brush the top of the buns generously with the syrup. Allow to it to absorb all the syrup before serving.



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  16. I love cooking for my son.. so i'm trying my best to learn his fav foods.. i'm not a professional arabic cook.

    2 cups rice, basmati; soaked in water for 15 mins
    3 cups hot water
    1 big onion
    some garlic
    1-2 tomato
    1 cinnamon stick
    1 maggie cube
    2-3 pcs bayleaf
    1 small bell pepper
    cloves some
    1/2 tbsp ground cumin
    1 tsp ground turmeric
    1 tbsp salt
    3 cardamon
    2 tbsp oil
    1 chili, add more if you want it spicy hot
    for chicken coating:
    1/2 tbsp griund turmeric
    1 tbsp salt
    1/2 tbsp ground cumin
    saffron with 50 ml of milk

    Soaked rice in water for 15 - 20 minutes.

    Prepare chicken by coating it with coating mixture.

    Pre heat oven at 200

    In a pot, sautè onion and garlic, until golden brown the add cinnamon stick, cardamon and maggie cube. add bayleaf and cloves. add tomato and chilli. add turmeric, salt, cumin.

    Drain rice and add to spices mixture, then cover with aluminum foil, secure all sides, and make some holes.

    Add chicken on top of the foil then cover and secure the chicken with another foil..

    Bake for 1 hour or 1 1/2. then open and put chicken up the cooked rice.

    Brush chicken with saffron and milk mixture.. if you have any..it will give a nice golden color to the chicken.

    Just curious with the charcoal thing so i lined a small cup with foil and add few drops of olive oil and charcoal, place inside my rice and cover with same aluminum foil for about 5 minutes.. smells is so nice.

    Prepare platter with yougart salad.



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  17. A robustly flavoured dish with onions and sumac (it adds that delicious tanginess to the chicken). Not only does it taste great, it’s also quite simple to prepare. And the pita at the base - you won’t stop munching on it!!!

    Ingredients    2 - 4 servings
    4 whole chicken legs , skinless
    1/4 cup olive oil
    4 pita bread
    200 gm yellow onions ,finely sliced
    1& 1/2 cup coriander leaves ,chopped
    100 gm walnuts
    1 & 1/2 tbsp sumac
    as needed butter for greasing the baking pan
    Ingredients for marinade:
    10 cloves garlic , grated
    1/4 cup olive oil
    2 tsp sumac
    1/2 tsp all spice
    1/4 tsp cinnamon powder
    1/2 tsp paprika
    1 lemon juice
    to taste salt

    Marinate the chicken pieces in the marinade ingredients for one hour or overnight.
    Grease an ovenproof dish with butter.

    Tear the pita breads into pieces and line the dish; keep balance pieces aside.

    Remove the chicken pieces from the marinade and place on the pita bread.

    To the remaining marinade add 1/4 cup olive oil,sliced onions,coriander leaves, sumac,walnuts and salt to taste. Toss together and layer it on the chicken legs.

    Cover with the remaining pita pieces and bake in a preheated oven @ 180 degree centigrade for 40 minutes.

    If the bread gets too much colour, cover the dish with aluminium foil.

    Remove and serve warm.

    Crush the crisp pita pieces and garnish on the chicken for added texture.



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    Moroccan couscous, Cucumber diced, Lemon juice, Mint leave finely chopped, Vegetable stock, Pesto, Cherry tomatoes quartered, Walnuts toasted.

    Ingredients    6 servings
    200 gms Moroccan couscous
    250 ml Water
    200 ml Vegetable stock
    1 tbsp Sliced black olives (15 gms), heaped
    25 gm Sun dried tomatoes chopped
    75 gm Green bell pepper diced
    50 gm Red/yellow bell pepper, diced
    5 Cherry tomatoes quartered
    75 gm Red onion finely sliced
    120 gm Cucumber diced
    3 tsp Cilantro finely chopped
    80 gm Feta cheese crumbled
    1/4-1/2 tsp Paprika
    2 tbsp Pesto
    1 tbsp Mint leave finely chopped
    1 1/2 tsp White sesame seed lightly toasted
    50 gm Walnuts toasted
    4 tbsp Pine nuts toasted
    2 tbsp Golden seedless raisins
    to taste Lemon juice
    to taste Salt


    In a pan heat water and stock to a rolling boil.

    In a large bowl add the couscous. Pour the hot water + stock over it and immediately cover. Keep aside for 10 - 15 minutes. 
    Uncover and fluff the couscous using a fork. Keep aside.

    In another bowl, toss in all the remaining ingredients and mix well.

    Add the pesto coated vegetables into the couscous and mix until all the ingredients are well combined.

    Serve warm or cold.



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  19. I wanted to mix things-up from my usual chicken and rice meals so I tried this delicious and still healthy couscous variant. We switch chicken breasts with chicken thighs and brown rice with couscous.

    Ingredients    1 serving

    200 g skinless chicken thighs
    50 g whole wheat couscous(preferably Israeli pearl couscous)
    40 g onion(chopped)
    2 garlic cloves(minced)
    100 g baby spinach or green chard
    200 ml chicken broth(low sodium)
    1 tsp ground cumin
    1/2 tsp cinnamon
    1/2 tbsp thyme
    1/2 tbsp smoked paprika
    1 tbsp olive oil
    Salt & pepper

    Season the chicken thighs with the ground cumin, cinnamon, thyme, pepper and salt.

    Set a non-stick skillet on high heat. Once hot, add ½ tbsp of olive oil and then add the chicken thighs. Sear them on each side for 3 minutes, then set aside. Don't worry if they have not finished cooking.
    Reduce the heat to medium, the add the rest of the olive oil, onion and garlic. Caramelize and brown the onion for 1-2 minutes.
    Add the couscous to the skillet, and mix it around, ensuring the couscous is covered in oil. If desired sprinkle in the smoked paprika now.
    Toast for 1-2 minutes then add the baby spinach(or chopped chard). Cook until the spinach begins to wilt and soften, about 1 minute.

    Pour in the chicken stock and bring to a simmer. Add the chicken thighs back to the skillet and reduce the heat to low-medium. Cover and cook for 12-15 minutes, or until the couscous is plump and most of the liquid has been absorbed. (Note: it should not be soupy, rather saucy.)



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  20. No machine Required just hand mixer taste great no sugar add


    7 oz sahlab starch pudding
    12 tablespoon powder milk
    1 teaspoon vanilla
    1/2 teaspoon mastic gum crushed
    Cup pistachio crushed fine
    3 cup cold water
    8 oz Whipped topping


    Mix water milk sahlab vanilla crushed mastic gum using hand mixer cook over medium heat for 10 minutes don’t leave it and keep mixing

    After 10 minutes add 3/4 of the pistachio to the mixture and mix with the hand mixer put back in the freezer again for 10 minutes

    Ok you have to do this step few times every 10 minutes get it out off the freezer and mix, after 40 minutes the last step you add the whipped topping using the the hand mixer and freeze for 6 hours

    Over parchment paper spread the last 1/4 of pistachio scoop the ice cream on top and freeze for hour and roll the ice cream with parchment pepper and freeze

    Second day you ready to eat



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  21. Enjoy a traditional wagashi dessert dating back to classical times with this easy ohagi mochi and red bean sweets recipe. Commonly enjoyed in Japan during the autumn equinox or during O-bon (a festival for honouring the spirits of one's ancestors), ohagi are made with glutinous mochi rice and sweet chunky red bean paste. Why not make these ahead of time and enjoy for dessert with a cup of green tea?


    • 320g mochi rice
    • 100g anko red bean paste
    • 50g kinako soy bean flour
    • 50g sugar
    • 1g salt

    How To Prepare

    Wash the mochi rice straight before you plan to begin cooking. Add two cups of water to your rice cooker or pan, then cook. If you’re not sure about cooking rice follow our “How To Make Japanese Rice and Sushi Rice” recipe, using the amounts listed in this recipe.

    Leave the rice to sit without opening your rice cooker or pan for 10 minutes. Remove the pan from the rice cooker or hob, then while the rice is still warm sprinkle on a pinch of salt.

    It’s traditional to make the half-crushed style mochi used in ohagi in a suribachi mortar and pestle, however if you do have a suribachi we suggest running the pestle under hot water and using it to crush up the rice in your rice cooker pan or pot. Less clean up. If you don’t have a wooden pestle to hand you can also use a wood spatula.

    While the mochi rice is still warm, wet your hands and separate the mixture into roughly 10 even pieces. Flatten them slightly and make a nice round circle, this will be the base for our ohagi.

    Add 1 tbsp of anko red bean paste to the flat mochi and carefully gather the mochi over the top, surrounding the anko. Roll it round a couple of times to make sure there are no gaps. Repeat for another 4 pieces of mochi.

    In a flat tray, mix the kinako soy bean flour, sugar, and salt together. Roll the ohagi in the kinako mix, making sure it’s lightly covered all over.

    Now to repeat the procedure in reverse. Using a damp tea towel, making sure it’s well wrung out, spoon 1 tbsp of anko onto the towel and gently spread it out by pressing on either side of the towel.

    Place one of the plain mochi pieces into the centre of the anko and gently fold it round to form a ball. Repeat for the remaining 4 pieces of plain mochi.

    Plate your ohagi and enjoy.

    Tips and Information

    • Don’t worry if you crush the mochi rice too much, this just means you’ve made something equally delicious, mochi for desserts like Strawberry & Sweet Red Bean Mochi.


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  22. Experience an amazing fusion of Japanese and Western-style desserts with these strawberry and sweet red bean mochi, or ichigo daifuku. First created during the 1980’s, ichigo daifuku are a true Japanese delicacy consisting of large, juicy strawberries, a coating of sweet red bean paste, and an outer layer of chewy mochi. Enjoy these sweet treats as an indulgent, truffle-like snack. 


    80g shiratama rice flour
    120ml water
    6 medium size strawberries
    180g red bean paste
    2 tbsp katakuri ko starch powder
    20g sugar

    How To Prepare

    Let’s first prepare our strawberries by removing the stem, rinsing and patting them dry with a kitchen towel. Now wet your hands and make 6 small balls weighing around 25g each with the red bean paste.

    Once you’ve made your small balls of red bean paste, flatten each of them out and mould all the way around each strawberry. Don’t worry if there is a gap at the top as you will need to be able grab them easily for the next step.

    But before that it’s time to make the sticky dough. For this dough first you will need to mix the shiratama rice flour with water. Once the flour is well mixed continue to stir adding the sugar before pouring the mixture into a microwavable bowl and covering with cling film.

    Place the bowl in the microwave and heat it for 2 minutes. When done, mix the dough with a wooden or silicon spatula and add a teaspoon of water if the dough is too solid. Be careful not to add too much water though or the dough won’t stick properly.

    Put the cling film covered bowl of dough back in the microwave for an extra 1 minute. During this time, sprinkle some katakuri ko starch powder on a flat dish onto which you are going to flatten the dough. Don’t forget to also put some on your hands to prevent the dough from sticking.

    Final step; gather your dough into a ball and separate into 6 equal pieces. Flatten them as you did the red bean paste and use each of them to cover your red bean paste and strawberry centres. When the dough reaches the top, roll it well in your hands to create an even-shaped ball. Finally, you just need to flatten the base to create a nice shape and you’re finished.



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  23. Create picture-perfect sushi for any occasion with this delightful and easy temari sushi recipe. Temari are Japanese thread balls, made by winding colourful thread around and around into ball shapes with different interesting patterns, and these picturesque pieces of sushi reflect both the beauty and the shape of their namesake. Enjoy this sushi as a main meal, as part of a bento box, or serve as an appetiser at a party.


    450g cooked rice
    4 tbsp rice vinegar
    4 tbsp sugar
    1 tsp salt

    suggested toppings:
    tuna slices
    salmon slices
    tamagoyaki japanese omelette slices
    seafood stick
    ikura salmon roe
    braised lotus root slices 
    seabream slices
    octopus slices

    How To Prepare

    Let the cooked rice slightly cool, and then mix in the rice vinegar, sugar and salt. 

    Place your desired toppings onto some cling film. Then, scoop out a small amount of rice and place on top of your toppings. Form the ingredients into a ball shape and press firmly and tight with the cling film to ensure the rice holds its shape.

    Unwrap and serve your temari sushi with soy sauce if desired. 

    Tips and Information

    -These small orbs of sushi are easy to make and not as much of a fuss when you use the cling film to form the sushi. 

    -Be creative with your toppings and layer them to make intricate designs. 



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  24. Bring a touch of Japan to your next barbecue with these easy-to-prepare yakitori grilled skewers. A popular Japanese finger-food, yakitori are made from tender pieces of chicken on a wooden skewer and barbecued over an open flame with a sweet, soy based sauce. We recommend you enjoy these tasty morsels in the heat of summer when barbecues are a weekly occurrence.


    chicken breast or thigh
    spring onions

    suggested additional items:
    green pepper
    pork belly slices
    firm tofu, cubed

    1 tbsp cooking sake
    1 tbsp mirin
    3 tbsp soy sauce
    2 tbsp sugar
    1-2 tsp katakuriko potato starch, mixed with cold water

    shichimi pepper seasoning (optional)

    How To Prepare

    Let’s begin by making the sauce. Add the cooking sake, mirin and soy sauce to a pan with two tablespoons of sugar. The ratio of these ingredients can be changed to suit your taste as all Japanese yakitori chefs have their own personalised sauce recipes.

    Add a little katakuriko potato starch dissolved in water to the pan and heat the mix without boiling it before simmering gently. The katakuriko starch is useful for thickening the sauce, but this can be omitted depending on how you prefer your sauce. Allow the sauce to simmer on the stove until the volume has been reduced and it becomes thick and sticky.

    Take your sauce off the hob and leave aside while we prepare our skewers. Soak the wooden skewers in water beforehand for a few minutes to keep them from burning when we grill our yakitori.

    Make sure that you cut up your chicken into small bitesize pieces and slice your spring onion into approximately 3cm lengths. Start spearing the ingredients onto your skewers alternately so have a good mix of both chicken and spring onion. Now using a cooking brush, begin glazing the skewer ingredients with your yakitori sauce.

    The traditional method for the next step is using an open flame grill with special aromatic charcoal sourced from Wakayama prefecture in Japan called Binchotan. Of course, this may prove to be slightly hard to source, so a normal barbecue should work nicely. Start placing the skewers on the barbecue in an area with a strong, even heat.

    Keep turning the yakitori regularly so they cook evenly and brush more yakitori sauce onto the chicken each time you turn them.

    Once the chicken has cooked to a golden colour they should be ready to serve, so place them on a plate in pairs and serve with a fresh coating of yakitori sauce. You can also use a little shichimi pepper powder here for some extra spicy flavour.

    Tips and Information

    - Although yakitori is traditionally made with pieces of chicken and spring onions, there are many other varieties that you can try. Other options include pieces of pork, asparagus wrapped in pork belly slices, chicken skin, chicken wings and various other vegetables to mix up with the meat. If you are feeling really adventurous, see if your local butcher has chicken hearts as these are delicious as yakitori.
    - If you prefer, you can purchase pre-make yakitori sauce to make things a little easier. However, it’s always fun to make the sauce too and it also enables you to make the sauce to your own personal taste preferences.
    - You can make vegetarian yakitori by using tofu and vegetables as a replacement for the chicken. Simply follow the recipe as normal, but use firm tofu instead. Just make sure that you do not use soft or silken tofu as it will most likely fall apart when you try to grill it.



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  25. Make your own warming Asian-style meat course with this easy and succulent spiced pork chashu recipe. Made from tender simmered pork belly, marinated in soy sauce and savoury spices, pork chashu is most commonly used as a topping on ramen noodles. Why not also try it on stir fries, fried rice, salads and sandwiches for something a little different?


    1.3kg pork belly
    500ml soy sauce
    1L water
    200ml cooking sake
    50ml mirin
    110g sugar
    2 cloves garlic
    2 pieces ginger
    1 leek

    How To Prepare

    Tie your pork belly into a roll with baker’s twine, keeping the skin on the outside. This will help keep your pork moist while it’s cooking so don’t be tempted to cut it off.

    Roughly chop and peel your garlic and ginger. Chop off the white section of your leek, we’ll only be using the green section in this recipe. You can reserve the white part for another recipe, or use it as a garnish for your ramen if you like.

    In a large pan add the soy sauce, water, cooking sake, mirin, sugar, garlic, ginger and leek and mix together over a medium flame. Next add the the rolled pork belly.

    If you have a drop-lid pop it on top, otherwise place a pan lid a bit smaller than your pot, or a piece of parchment or aluminium foil on top with a few holes poked in it. Reduce the heat to low and simmer for 3-4 hours. Remember, cook it low and cook it slow – this retains its juiciness but ensures the marinade is absorbed into the meat.

    Poke your pork with a bamboo skewer. If there’s no resistance and the skewer pokes through easily, your pork is cooked. Cool and then leave to marinate in the sauce overnight in the fridge.

    Remove your pork from the liquid and wrap with cling film. Pop in the fridge once more and refrigerate until you’re ready to use. Slice thinly and serve on ramen noodles, warm rice or salads.



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