Ingredients
- 1.5 liter milk
- 1 cup round rice
- 1 cup sugar
- 2 tablespoons orange bloom water (or rosewater)
Instructions
- Cook the rice in boiling water until the water is completely absorbed.
- Boil the milk and add the orange bloom water, the sugar and cooked rice.
- Stir until boiling point then allow to cook on low heat for about 30 min.
- Serve cold with a hint of cinnamon on top.
Quick Notes
garnish with rose petal jam, some sliced almonds.
Variations
replace rose petal jam with honey
Cooking time (duration): 50
Number of servings (yield): 4
Meal type: snack
Culinary tradition: Middle Eastern(Lebanese)
Mona’s Curried Chicken
December 3rd, 2009 § 0
Ingredients
- 600 grams chicken breasts (boneless and skinless )
- 1/4 cup olive oil
- 2 onions
- 4 cloves garlic
- 1 ginger root (small piece and peeled)
- 1 cinnamon stick
- 2 dried red chilies
- 1 tsp turmeric powder
- 5-10 cardamom pods – seeds only, discard shells
- 5 whole cloves
- 1 can tomato sauce
- 1/2 cup water
- 1/2 cup plain yogurt
- 1 tbsp lemon juice
- chopped fresh coriander leaves (cilantro)
Instructions
- Cut chicken breasts into chunks.
- Chop spices and garlic in blender, along with tomato sauce, water and finally add yogurt and pulse to mix.
- Sauté chicken pieces in oil and then add onions, continue cooking till onions are transparent and tender and chicken is reasonably well-cooked.
- Pour spice mixture over the chicken and onions and bring to a boil, stirring well.
- Simmer, covered, stirring occasionally until chicken is tender for about 45 minutes.
- Add lemon juice, and garnish your curried chicken with fresh coriander leaves.
Quick Notes
serve with rice aside.
Cooking time (duration): 70
Number of servings (yield): 6
Meal type: lunch
Culinary tradition: Indian (Southern)
Cannoli del Mio Moroso
November 7th, 2009 § 0
Ingredients
- 2 cups all-purpose flour
- 30 grams Crisco
- 50 grams sugar
- 1 egg
- 10 tbsp. of water (or white wine preferred)
- 1/2 tsp. cinnamon
Filling:
- 2.5 cups of milk
- 1 cinnamon stick
- 2 cups of sugar
- 0.5 cup of cornstarch
- 1 tsp. vanilla
Shells:
Instructions
- Mix all the ingredients together except the egg till they form a small ball.
- Add the egg to the mix and slowly add the water/wine till you get the dough.
- Refrigerate the dough for about ~3 hours.
- Roll it thin.
- Use a cup or a glass to cut the rolled dough.
- Wrap the cut circles around the tube and seal the edge with some water.
- Fry the cannoli shells in the tubes in oiluntil deep golden brown.
- Pull the tubes from oil and slide the shell off the tube.
- Place the shells on paper towel to soak up extra oil and cool down.
Filling:
- Heat sugar, milk, and cinnamon, leaving a little milk out to mix with the cornstarch.
- Add cornstarch/milk mixture when milk comes to a boil.
- Mix until thick while stirring continuously.
- Refrigerate for about 20 minutes.
- Add the vanilla and stir it with the mixture.
Finishing:
- Use a cake decorator’s bag to fill the shells, and dip the ends of the filled cannoli shells into the nuts or chocolate mixture.
Enjoy!
Shell making:
Variations
You can use ricotta cheese instead of cream to fill the cannolis.
Cooking time (duration): 240
Number of servings (yield): 12
Meal type: dessert
Culinary tradition: Italian