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
- In a small bowl sprinkle the gelatin over water until softened.
- In saucepan, heat the cream, honey, and lavender until simmer. Turn the heat.
- Whisk in the gelatin and make sure that no lumps remain the add the milk to the ingredients.
- Pour into any preferred serving shape you like (i.e ramekins, shots, etc…) and put in the fridge for at least 3 hours.
- 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: ★★★★★
Posted: January 18th, 2010
Categories:
Dessert,
italian
Tags:
chocolate,
cream,
fridge,
gelatine,
heat,
hone,
honey,
knife,
lavender,
lemon,
ramekin,
shape,
shots,
simmer,
unmold,
water,
zest
Comments:
1 Comment.
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
- Dissolve Maggi (TM) pack in water.
- In a serving bowl, mix Labneh with the mixture above.
- 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: ★★★★★.
Posted: January 5th, 2010
Categories:
Dip,
Snack
Tags:
bowl,
chips,
labneh,
maggi,
powder,
serve,
soup,
strained,
tortilla,
water
Comments:
1 Comment.
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: ★★★★★
Posted: December 4th, 2009
Categories:
Dessert,
Lebanese
Tags:
almonds,
bloom,
boil,
cinnamon,
cook,
garnich,
honey,
jam,
lebanon,
middle easter,
milk,
orange,
petal,
rice,
rose,
stir,
sugar,
water
Comments:
No Comments.
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)
My rating:4 stars: ★★★★☆
Posted: December 3rd, 2009
Categories:
Indian,
lunch
Tags:
cardamom,
chicken,
chillies,
cilantro,
cinnamon,
cloves,
coriander,
curry,
garlic,
Indian,
juice,
lemon,
oil,
olive,
rice,
sauce,
tomato,
turmeric,
water,
yougurt
Comments:
No Comments.
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: ★★★★★
Posted: November 25th, 2009
Categories:
General
Tags:
chocolate,
cocoa,
cream,
hot,
milk,
sugar,
water
Comments:
No Comments.
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
- Rinse lentils and place in a pan with water.
- Boil for approx 25 minutes on medium fire. Sauté chopped onions in oil.
- Add onions and residue, seasonings and rice to the lentils.
- 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: ★★★★★
Posted: November 24th, 2009
Categories:
Lebanese
Tags:
boil,
cook,
lentils,
lunch,
oil,
olive,
onion,
pepper,
rice,
rinse,
salad,
salt,
vegeterian,
water
Comments:
1 Comment.
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: ★★★★★
Posted: November 7th, 2009
Categories:
Dessert
Tags:
cannoli,
chocolate,
cinnamon,
corn starch,
cream,
crisco,
egg,
filling,
flour,
milk,
nuts,
shells,
sugar,
vanilla,
water,
wine
Comments:
No Comments.
- GhD 