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)
My rating:5 stars: ★★★★★
Summary: creamy and comforting
Ingredients
- 1/2 cup unsweetened cocoa powder
- 1 cup and 2 tablespoons white sugar
- 1 pinch of salt
- 1/2 cup boiling water
- 5-1/4 cups milk
- 3/4 cup half-and-half cream
Instructions
- Combine the cocoa, sugar and pinch of salt in a saucepan.
- Blend in the boiling water.
- Bring this mixture to an easy boil while you stir.
- Simmer and stir for about 2 minutes. Watch that it doesn’t scorch.
- Stir in 3 1/2 cups of milk and heat until very hot, but do not boil!
- Remove from heat.
- Serve with some cream on top and Hershey’s kisses.
Variations
you can add some ginger or peppermint flakes on top.
Cooking time (duration): 7
Number of servings (yield): 6
Meal type: breakfast
My rating:5 stars: ★★★★★
Summary: hearty, nutritious and delicious…
Ingredients
- 700 grams broccoli, cut into florets and steamed
- 1.5 cups chicken broth
- 1/2 cup heavy cream
- Salt to taste
- Black pepper to taste
Instructions
- Steam broccoli for about 12 minutes.
- Blend the broccoli with the chicken broth until pureed.
- Add heavy cream.
- Season with salt and pepper, to taste.
Quick Notes
Enjoy your broccoli soup with some warm whole-grain bread.
Cooking time (duration): 15
Diet type: Vegetarian
Diet (other): Low calorie, Reduced fat
Number of servings (yield): 6
Meal type: supper
Culinary tradition: English
My rating:5 stars: ★★★★★
Ingredients
Shells:
- 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
Instructions
Shell making:
- 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!
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
My rating:5 stars: ★★★★★
