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Posts Tagged ‘water’

Lavender Panna Cotta

Summary: elevate your senses into a whole new space

Ingredients

  • 2 cup milk

  • 2 cup cream
  • 30 grams of gelatin
  • 4 tbsp cold water
  • 1/2 cup honey
  • 2 tsp dried lavender

Instructions

  1. In a small bowl sprinkle the gelatin over water until softened.

  2. In saucepan, heat the cream, honey, and lavender until simmer. Turn the heat.
  3. Whisk in the gelatin and make sure that no lumps remain the add the milk to the ingredients.
  4. Pour into any preferred serving shape you like (i.e ramekins, shots, etc…) and put in the fridge for at least 3 hours.
  5. Serve with lemon zest on top and crushed dark chocolate.

Quick Notes

If you chose to serve your panna cotta in ramekins so to unmold them later on. Set the panna cotta in the fridge to more than 5 hours and then run a small knife to the edge when you un-mold them.

Variations

serve with any kinds of fruits, marmalade, or chocolate instead of lemon zest.

Cooking time (duration): 12

Number of servings (yield): 6

Meal type: dessert

Culinary tradition: Italian

My rating:5 stars: ★★★★★

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Posted: January 18th, 2010
Categories: Dessert, italian
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Maggi (TM)Dip with Tortilla chips

Ingredients

  • 1 pack of powdered Maggi (TM) soup (chicken preferred)
  • 500 grams of labneh (strained yoghurt)
  • 1/4 cup water
  • 2 packs (large) tortilla chips

Instructions

  1. Dissolve Maggi (TM) pack in water.
  2. In a serving bowl, mix Labneh with the mixture above.
  3. Top the bowl with lots of tortilla chips.

Quick Notes

Unique Dip for a friends movie’ gathering.

Cooking time (duration): 10

Number of servings (yield): 6

Meal type: snack

My rating:5 stars: ★★★★★.

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Posted: January 5th, 2010
Categories: Dip, Snack
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Riz B Halib (Lebanese Rice pudding)

Ingredients

  • 1.5 liter milk

  • 1 cup round rice
  • 1 cup sugar
  • 2 tablespoons orange bloom water (or rosewater)

Instructions

  1. Cook the rice in boiling water until the water is completely absorbed.

  2. Boil the milk and add the orange bloom water, the sugar and cooked rice.
  3. Stir until boiling point then allow to cook on low heat for about 30 min.
  4. 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: ★★★★★

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Posted: December 4th, 2009
Categories: Dessert, Lebanese
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Mona’s Curried Chicken

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

  1. Cut chicken breasts into chunks.

  2. Chop spices and garlic in blender, along with tomato sauce, water and finally add yogurt and pulse to mix.
  3. Sauté chicken pieces in oil and then add onions, continue cooking till onions are transparent and tender and chicken is reasonably well-cooked.
  4. Pour spice mixture over the chicken and onions and bring to a boil, stirring well.
  5. Simmer, covered, stirring occasionally until chicken is tender for about 45 minutes.
  6. 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)

My rating:4 stars: ★★★★☆

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Posted: December 3rd, 2009
Categories: Indian, lunch
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Hot Chocolate

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

  1. Combine the cocoa, sugar and pinch of salt in a saucepan.

  2. Blend in the boiling water.
  3. Bring this mixture to an easy boil while you stir.
  4. Simmer and stir for about 2 minutes. Watch that it doesn’t scorch.
  5. Stir in 3 1/2 cups of milk and heat until very hot, but do not boil!
  6. Remove from heat.
  7. 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: ★★★★★

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Posted: November 25th, 2009
Categories: General
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Mjadra (Msoufeyeh)

Ingredients

  • 1 cup uncooked lentils

  • 1/2 cup uncooked rice
  • 4 cups water
  • 1 onion, chopped
  • Salt and pepper to taste
  • Virgin Olive Oil

Instructions

  1. Rinse lentils and place in a pan with water.
  2. Boil for approx 25 minutes on medium fire. Sauté chopped onions in oil.

  3. Add onions and residue, seasonings and rice to the lentils.
  4. Cook for 20 minutes while often stirring.

Quick Notes

Can be eaten hot or cold.

Variations

Green or vegetables salad can be accompanied on the side.

Cooking time (duration): 40

Diet type: Vegetarian

Diet (other): Low calorie

Number of servings (yield): 4

Meal type: lunch

Culinary tradition: Middle Eastern

My rating:5 stars: ★★★★★

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Posted: November 24th, 2009
Categories: Lebanese
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Comments: 1 Comment.

Cannoli del Mio Moroso

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:

  1. Mix all the ingredients together except the egg till they form a small ball.
  2. Add the egg to the mix and slowly add the water/wine till you get the dough.
  3. Refrigerate the dough for about ~3 hours.
  4. Roll it thin.
  5. Use a cup or a glass to cut the rolled dough.
  6. Wrap the cut circles around the tube and seal the edge with some water.
  7. Fry the cannoli shells in the tubes in oiluntil deep golden brown.
  8. Pull the tubes from oil and slide the shell off the tube.
  9. Place the shells on paper towel to soak up extra oil and cool down.

    Filling:

  10. Heat sugar, milk, and cinnamon, leaving a little milk out to mix with the cornstarch.
  11. Add cornstarch/milk mixture when milk comes to a boil.
  12. Mix until thick while stirring continuously.
  13. Refrigerate for about 20 minutes.
  14. Add the vanilla and stir it with the mixture.

    Finishing:

  15. 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: ★★★★★

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Posted: November 7th, 2009
Categories: Dessert
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