Saturday, April 30, 2011

Turkish Borek with Feta Cheese برك تركية بجبنة الفيتا

This is one of the most common dishes.

Ingredients
  • Cheese filling
  • 2 cups crumbled feta cheese
  • ½ bunch chopped parsley
  • 1 egg white
  • And a package of phyllo dough
  • 13x 9 baking pan
Liquid mixture
  • 1 cup milk
  • ½ cup oil
  • 1 egg yolk
Preparation
  1. Put all ingredients of cheese filling and mix them well with a fork. Put that aside. 
  2. After thawed the phyllo dough, if it has two separated packages in it, use one of them for bottom and the other for upper.
  3. If it has a one package, use half of the sheets for bottom and the other half of them for upper.
  4. To prepare the liquid mixture, we will blend all of them well in another bowl.
  5. We will start borek. Layer 2 sheets of dough at a time in a greased pan add 2 tbs liquid mixture over them and spread it with a brush. 
  6. Do the same thing for all half of the dough. 
  7. Then put the cheese mixture and spread it evenly all over the dough. 
  8. Repeat putting 2 sheets of dough and brushing it with 2 tbs liquid mixture till the end of dough.
  9. After finished the phyllo dough, cut the pastry into squares with a knife as you see in the picture. 
  10. If you still have liquid mix pour over the pan if you run out of liquid, you can prepare an egg wash and brush the surface of the dough with that egg.
  11. Pre-heat the oven to 350 F and pop borek in the oven and bake it until golden brown approximately 35-40 minutes.
Source: Turkish Cuisine

Friday, April 29, 2011

Tabbouleh تــبــــولـــة

المكونات
  • نصف كأس برغل حزمتين بقدونس
  • حزمة نعناع
  • 3 حبات بصل أخضر
  • حبة طماطم كبيرة
  • 6 ملاعق طعام عصير ليمون
  • 4 ملاعق طعام زيت زيتون
  • ملح
  • خس للزينة

الطريقة
ينقع البرغل في ماء ساخن لمدة ساعتان تقريباً، ثم يصفى ويترك جانباً. يفرم البقدونس والنعناع والبصل فرماً ناعماً. تقطع الطاطم مكعبات صغيرة وتضاف للبصل والنعناع والبقدونس. يضاف البرغل وعصير الليمون والزيت والملح وتخلط السلطة جيداً وتوضع على صحن مغطى بأوراق الخس وتزين بشرائح الليمون وتقدم .

المصدر: مطبخ حواء

Thursday, April 28, 2011

Chocolate Pecan Pie فطيرة الجوز بالشوكولا


Ingredients
  • 90g butter
  • 1 packet chocolate melts (3 cups)
  • 1 cup pf castor sugar
  • 3 eggs
  • 250ml (2/3cup) Golden syrup (maple)
  • 2 or 3 cups of pecans
  • 1/2 tsp salt
  • short crust pie shell (1 or 2)
180 Degrees C for about 35 - 45 mintues

Wednesday, April 27, 2011

Lentil Kofte كفته بالعدس

Lentil kofte is a dish which is mostly prepared by southern people in Turkey. but it has been so popular that almost everybody knows and likes it in all around the country. it is healthy and just like appetizers.
Ingredients
  • 1 cup of red lentil (Turkish lentil)
  • 2 cups bulghur for kofte
  • 2 medium onion
  • 1 medium potato
  • 5 cups water
  • 1/2 cup olive oil
  • 2 tbsp pepper paste
  • 1 tsp crashed red peppers
  • 2 tsp salt
  • 1 tsp cumin powder
  • 1 tsp black pepper
  • 1/2 cup water
  • finely chopped parsley
Preparation
  1. Put lentil, peeled and diced potato and 5 cups water in a deep pan and let it boil and simmer for 30 minutes. turn the heat off and set aside.
  2. Put oil in another pan, add chopped onion and saute them for 15-20 minutes then add pepper paste and spices one by one. At the end, pour 1 cup of water and stir them all then add 2 cups bulghur in and cover the pan with lid.
  3. When they are warm, both lentil and bulghur mixture. Toss them in one large bowl and knead it like dough. After they are well blended. Add chopped parsley.
  4. Grab some piece as big as finger and give them a kofte shape just like you see in the picture. Decorate the platter with green salad. 
Source: Turkish Cuisine

Tuesday, April 26, 2011

Meats الـلـحــــوم

لحم الدجاج

يحتوي على 130 سعر لكل 100 جرام، أما القطع ذات الجلد فهي دهني وتعطي 170 سعر لكل 100 جرام. تحتوي علي بروتين سهل الهضم، كما تمد الجسم بفيتامين ب 12.

لحم الخراف

يحتوي على 130 - 360 سعر لكل 100 جرام. 120 جرام من لحم الفخذ قليل الدهن تكفي حاجة الجسم اليومية من فيتامين ب 12. الأجزاء قليلة الدهن لها تأثير جيد على القوام الرفيع، تحتوي الأجزاء الحمراء على 4 % دهن فقط.

ديك رومي

يحتوي على 150 سعر لكل 100 جرام. يحتوي لحم الصدر على 3% دهن عند أكله من دون الجلد الدهني. وبحتوي لحم الديك الرومي على 24% بروتين، ويساعد على الشبع.

لحم بقري

يحتوي على 100 - 160 سعر لكل 100 جرام. 120 جرام من اللحم البقري تمد الجسم بالحديد والبروتين.


المصدر: ويكيبيديا / العربية

Monday, April 25, 2011

Coleslaw Salad سلطة كولسلو

المكونات
  • ملفوفه متوسطة الحجم
  • بصله صغيره بيضاء
  • مايونيزعودين كرفس
  •  3حبات جزر مبشور
  • ملح

الطريقة
يقطع البصل والملفوف قطع طوليه رقيقه ثم يقطع الكرفس إلى قطع صغيرة. تخلط جميع  المكونات وتوضع بالثلاجة لمدة ساعه ثم تقدم
.

المصدر: مطبخ حواء







Sunday, April 24, 2011

Sausage Risotto أرز إيطالي بالسجق




I've got a tasty ingredient in the fridge that reminds me of my grandmother and my childhood, because when I was a kid, she used to cook a great dish for me... would you like to know what it is? The sausage risotto, let's make it together!

Ingredients:

Sausage risotto (4 servings)
  • 1 ¾ cups (350 g) of Carnaroli (or Arborio) rice
  • 2/3 lb (300 g) of sausage
  • just under ½ cup (100 ml) of white wine
  • 1 shallot • a pinch of saffron
  • ½ cup (50 g) of grated parmesan cheese
  • 1 knob of butter
  • beef broth
  • salt, pepper and oil to taste

In a large pan, heat the oil and add the finely chopped shallot; sauté on a low flame until soft, for at least 15-20 minutes; it should turn almost transparent, not brown. In the meantime, crumble the sausage; you can use any type of fresh sausage you like: mild, hot, mixed with pepper and so on.
Here we are, the sausage has been crumbled and the shallot has softened, so add to the pan and let it brown. It's time to add the rice and let it toast for a couple of minutes until it's translucent. Now pour in the white wine. Once it's completely evaporated, add the broth, but don't drown the rice in liquid, add it a little at a time, just to cover the rice.
The rice is cooked al dente, so turn off the heat; 5 minutes before the end of cooking, add the saffron, which has been dissolved in a little hot broth, along with salt and pepper. Now cream the risotto, which means stir in the grated cheese... add a knob of butter... stir, and let it sit for a couple of minutes, after that the sausage risotto is ready to be served.
Look at that, it's perfectly cooked, thanks to the Carnaroli rice, that stays firm when cooked and it's great for making risotto. My grandma would be proud of me! And now, let's enjoy our sausage risotto...

Saturday, April 23, 2011

Chili Con Carne طبق لحمي حارّ


OK. You and your friends are gathered around the TV riveted on the Super Bowl. Chips and salsa have been passed about, but now it’s half time and the call is for something more stick-to-your ribs satisfying. Chili!

Ingredients
  • 1 T cumin seeds
  • 2 medium (roughly 3 by 5 inches) chiles ancho
  • 2 T pure chile powder
  • 2 t ground Mexican oregano
  • 4 strips applewood smoked bacon
  • 2 ½ lbs. well marbled beef chuck cut into ½ inch cubes
  • Salt
  • 1 medium white onion, chopped
  • 3 cloves of garlic, minced
  • 1 14-ounce can whole San Marzano tomatoes (preferable D.O.P.)**
  • 1 T freshly squeezed lime juice
  • 1 t sugar
  • 1 t masa harina
  • 1 14-oz. can dark red kidney beans, rinsed and drained
Directions
  1. Toast cumin seeds in a small cast iron skillet until lightly browned and fragrant. Cool. Pulverize in a small grinder (such as a coffee grinder used only for spices).*
  2. In the same skillet, toast chiles ancho until crisp. Turn over but be careful not to burn. Tear into pieces. discarding stem and seeds, and place in a bowl. Cover with 2 ½ cups hot water. Set aside.
  3. Mix chile powder and oregano together. Add enough water to form a light paste. Set aside.
  4. Cook bacon in a large skillet on medium high until crisp. Use a slotted spoon to remove from pan and set aside on a paper towel. Pour bacon fat in a separate container and set aside. When bacon cools, crumble it into small pieces and set aside.
  5. Increase heat to medium high and add one tablespoon bacon fat back into pan. Work in batches to brown the beef. Don’t crowd or you will steam the beef. Brown on all sides and lightly salt as you cook. Remove from pan and set aside.
  6. Add another tablespoon of bacon fat to pan. Add chopped onions and sauté until soft. Add garlic and cook until fragrant. Add chile and oregano paste and continue cooking for another 2 to 3 minutes.
  7. Put onions and garlic, beef, bacon and tomatoes (breaking them up with your fingers) into a 6-quart Dutch oven.
  8. Pulse ancho chile water in a food processor a few times. (There will still be pieces of chile in the liquid.) Strain into pot and add lime juice and sugar. Bring to a simmer. Reduce heat to low, cover and cook for 1 ½ hours. Then uncover and maintain a bare simmer for another half hour.
  9. Mix the masa harina in a small amount of water to make a slurry. Stir into the chili to thicken it. Mix in the kidney beans. Add salt and adjust seasonings to taste.
Serve with any or all of the following garnishes on the side:
  • grated sharp cheddar
  • chopped red onion
  • sour cream
  • sliced scallions
  • diced fresh tomatoes
  • chopped fresh cilantro
*Ground cumin comes in a spice bottle, of course, but if you toast and grind your own, you will be transported to spice heaven by the aroma and fresh taste.
**D.O.P. refers to tomatoes that have been processed in the same place they were grown.

Photographer Bill Brady
Written by Victor Ribaudo

Recipe Provided by Phyllis

Friday, April 22, 2011

Kashtaliah القشطلية

المكونات
  • 3 أكواب حليب
  • 3 ملاعق كبيرة سكر
  • ربع كوب فستق حلبي
  • 3 ملاعق كبيرة نشا
  • نصف ملعقة صغيرة ماء الزهر

الطريقة
يذوب النشا مع الحليب ويضاف السكر وماء الزهر ثم يوضع على نار هادئه مع التحريك المستمر إلى أن يغلي ويصبح سميكاً نوعاً ما.
يسكب في أطباق صغيره وتزين بالفستق أو طبق كبير ويقدم معه القطر في طبق خاص ويقدم بارد.

Wednesday, April 20, 2011

Succulent Grilled Lamb Kebabs كباب غنم مشوي ممتع


Serving: 4
Active Prep Time: 10 minutes
Inactive Prep Time: 1 hour to 2 days
Cook Time: 10-15 minutes
Total Time: 1 hour 20 minutes to 2 days 25 minutes
Ingredients:
  • 450g greek yogurt
  • 1/4 cup extra virgin olive oil, plus more for brushing grill
  • 1 teaspoon lemon zest
  • Juice of 2 lemons
  • 6 tablespoons fresh rosemary, chopped
  • 1 teaspoon sea salt
  • 1 teaspoon freshly ground black pepper
  • 1 kg leg of lamb, in approximately 1-inch cubes (should yield around 25 pieces)
  • 1 large red onion
  • Bamboo skewers (8-10, depending on how much you put on a kebab)
Preparation Method:
  1. Make ahead – 1 hour to 2 days – in a stainless steel/glass/non-staining plastic bowl, mix thoroughly the yogurt, olive oil, lemon zest and juice, rosemary, salt and pepper
  2. Add the lamb cubes into the yogurt marinade, ensuring the cubes are completely saturated
  3. Tightly cover the bowl with plastic wrap, and refrigerate for an hour or for up to two days
  4. Pre-heat a cast-iron grill pan on medium-high heat with a light coating of olive oil. You can also prepare this on a barbecue outdoors, but I live in Scotland, and we don’t always have that luxury!
  5. Slice onion 5 ways to yield 8 chunky sections, and separate into approximately 20 portions
  6. Grab a skewer, and carefully slide 5 lamb cubes and 4 onion portions, alternating each, and starting and ending with a lamb cube Repeat until all the lamb cubes and onion are on skewers
  7. Arrange skewers on a plate before grilling, and before placing a skewer on the grill, lightly season all sides with salt and pepper
  8. Place skewers on the hot grill ensuring the meat is touching the pan
  9. Grill skewers for 10-15 minutes, rotating every few minutes, until the meat is medium-rare (slightly pink in the middle)
  10. Remove from heat, and serve with an assortment of tzatziki, hummus, salad and warm pitas… and enjoy!

Tuesday, April 19, 2011

Fish الأسماك

تعتبر الأسماك البحرية من أهم ما يمدنا بفيتامين د، كما يحتوي على دهونا طيبة لجسم الإنسان من ضمنها الأوميجا-3 الذي يقي القلب. والأسماك البحرية تمد الإنسان أيضا باليود. ولهذا ينصح خبراء التغذية بتناول وجبة أو وجبتين من الأسماك في الاسبوع.

أسماك الأنهار
تعطي 100 سعر لكل 100 جرام. سعراتها قليلة، طعمها جميل ومفيدة لتكوين الدم والعظام ز كما تكفي حاجة الجسم اليوميو من فيتامين ب12 و د.

أسماك البحر
تعطي 110 سعر لكل 100 جرام. تحتوي علي دهون مشبعة صحية، كما تحتوي على دهن أوميجا-3 المفيدة للأوعية الدموية.

الجمبري والقواقع
110 سعر لكل 100 جرام، خفيفة الأكل لذيذة الطعم، يجب عدم الإكثار منها لاحتوائها على الكوليسترول.

المصدر: ويكيبيديا / العربية

Monday, April 18, 2011

Chebakyeh الشباكية

المكونات
  • كوب خل
  • كوب زيت زيتون
  • كوب مرغرين
  • كوب ماء الزهر
  • بيضتين
  • قبصة زعفران ايراني
  • ملعقتين نافع
  • ملعقة قرفة
  • كوب سمسم مطحون
  • كوب لوز مطحون
  • كيلو و300 غرام من الدقيق الممتاز للحلويات

الطريقة
تجمع العناصر كلها ثم تطلق على طاولة وتقطع بجرار أو بأي نوع من آلات الحلويات، المهم المذاق، تم تقلى في زيت عادي للطهي وتطفى في العسل الممتاز.

وصفة مقدمة من السيدة عزيزة العلاوي

Sunday, April 17, 2011

Mimosa Cake كعكة ميموزا



Today we'll be preparing a soft and creamy dessert: the Mimosa cake. This is a cake that's usually prepared for Women's' day -- the 8th of March and its name comes from the crumbled sponge cake on the top that looks like mimosa flowers. Let's see what we'll need:

For two 8 ½-inch (22 cm) round sponge cakes:
• Just over 1 cup (220 g) of sugar
• 4 whole eggs
• 8 egg yolks
• 1/3 cup (40 g) of potato starch
• 1 ½ cups (200 g) of flour

For the soaking syrup
• ¼ cup (50 g) of sugar
• just under ½ cup (100 ml) of water
• 3 ½ tbsp (50 ml) of liqueur - normally an orange liqueur For the sweetened cream
• less than 1 cup (200 ml) of heavy cream
• 2 ½ tbsp (20 g) of powdered sugar

For the custard
• 1 ¼ cups (300 ml) of heavy cream
• 1 ¼ cups (300 ml) of whole milk
• 8 egg yolks
• just under ½ cup (55 g) of flour
• 1 cup (200 g) of sugar
• ½ vanilla pod

Let's begin by making our 8 ½-inch cake bases: I'm putting all of the ingredients into the mixer at one time; you should halve the ingredients and make the 2 sponge cakes separately. Here I have the 4 eggs and the sugar in the mixer. Let it run for at least 10 minutes and when the mixture is aerated and firm, add the egg yolks and let the mixer run at high speed for another 5 minutes. Here's our soft and foamy mixture. If you don't have a stand mixer, you can use an electric hand mixer or even, if you have neither, take a fine metal whisk and with strength and patience beat the ingredients until you've achieved the same result. Now it's time to sift in the flour and the potato starch into this very foamy mixture which has practically quintupled in volume. With a spatula fold in the flour very gently moving the spatula from the bottom of the bowl to the top which will incorporate even more air into the mixture. And here are the cake pans of 8 ½ inches in diameter. I'm going to bake mine at the same time but if you don't have the room, simply bake one first and then the other: bake in static oven at 375°F (190°C) or in a fan oven at 345°F (175°C) for about 30 to 35 minutes. Now let's make our custard. In a saucepan, heat, not boil, the cream, the milk and the vanilla pod that you should slice in two to remove the inner seeds. Once the milk is warm, you can remove the pod and let it cool down a little. In a pot, mix up the egg yolks, the sugar and the flour. As you can see it's quite thick. Now add the vanilla-flavoured milk, and bring it slowly to a boil while stirring. Once the milk is completely mixed into the yolk mixture, leave it to heat up and thicken and then remove from the heat and let it cool. To cool your custard quickly, pour it into a wide oven dish; then cover with cling film letting the film touch the custard, and put in the freezer. Now, let's make the soaking syrup for the cakes. In a saucepan pour the water, the liqueur, and the sugar. Turn on the heat and mix until the sugar is completely dissolved. Then remove from the heat and leave it to cool. When the cakes have cooled, remove the golden crust on top. Divide the first cake into 3 discs of about ½ to ¾ of an inch (1 ½-2 cm) thick. As for the second cake, cut it into slices of about a ½-inch (1 cm) thick and then cut each slice into strips and then into cubes. These will be used to top the mimosa cake -- at this size they do look like mimosa flowers. And here's what we'll need to assemble our cake. First whip the cream until stiff, adding the powdered sugar. Save about 2 tablespoons and fold the rest into the custard delicately. Here's the liqueur syrup nice and cold. Now let's put it together. For a precise assembly, I'm using an adjustable ring. Obviously if you don't have one, you can do it without: the cake will be just as good but a bit more rustic looking. Put the first cake disc in the ring. Now brush with the soaking syrup. Add a thin layer of whipped cream. And now cover this layer with the custard... about a ¼ inch (½ cm) is good. Once you've spread out the custard, cover with the next sponge cake and repeat. And here's what the cake looks like out of the ring. Now all that's left is to cover the top and sides with the rest of the custard. And now cover with the cubed sponge cake, the custard will help them to stick. Take the cubes and spread them over the cake. Cover the sides like this picking up any bits that fall and cover the entire cake. And here's our wonderful mimosa cake. I've cut a slice so you can see how the layers look inside... delicious!

Saturday, April 16, 2011

Tiramisu تيراميسو

Ingredients:
  • 3 eggs - seperated
  • 1/2 cup caster sugar
  • 250g mascarpone
  • 1 cup hot strong coffee
  • 2 tablespoons Kahlua
  • 16 sponge fingers
  • Shaved chocolate
Method:
  1. Beat egg yolks with sugar until thick and white (may take up to 10 minutes).
  2. Add the mascarpone and beat until combined and smooth (try not to use mascarpone straight from the fridge as it may be harder to beat out the lumps).
  3. Make the coffee and add the Kahlua.
  4. Quickly dip sponge fingers into coffee mixture and set aside (the sponge fingers can become soggy very easily so try to dip them swiftly and lay then on a paper towel to soak up excess coffee).
  5. In a clean bowl, beat egg whites until light and fluffy. Gently fold into mascarpone mixture.
  6. Spread a layer of mascarpone mixture in a tray, sprinkle shaved chocolate and line 8 sponge fingers on top. Repeat.
  7. Finish off with a thicker layer of mascarpone mixture and sprinkle generously with shaved chocolate.
  8. Refrigerate for 2 hours before serving.

Friday, April 15, 2011

Debes of Carob Balls كرات بالدبس الخرنوب


المكونات
  • كوب طحين
  • دبس خروب

الطريقة
يوضع الطحين في مقلاة تيفال فوق النار ويقلب حتى يحمر ومن ثم يسكب فوقهم الدبس شيئاً فشيئاً حتى يصبح المزيج كتلة واحدة لا تلتصق بالمقلاة وعندها توضع جانباً حتى تبرد لتقطع وصناعة كرات منها. ولمن يحب الحلاوة الزايدة بإمكانه تغميس الكرات بالدبس قبل الأكل.

وصفة مقدمة من السيدة سوزي عبيد

Thursday, April 14, 2011

FRIED DONUTS دونات مقلية


Ingredients
1 egg
1/2 cup milk
1/2 cup sugar
1/4 cup melted butter
1/2 tsp salt
1 tsp Baking powder
3 cups flour
1 tsp.ground nutmeg

DONUT SUGAR
1 cup sugar
1/4 cup cinnamon






Wednesday, April 13, 2011

Passion Bars أصابع الولع


"Oatmeal bars with a caramel flavored peanut butter topping. A big hit at pot-lucks! Very rich, also!"

Ingredients

  • 160 g quick cooking oats
  • 125 g all-purpose flour
  • 145 g brown sugar
  • 3 g salt
  • 2 g baking soda
  • 170 g butter, softened
  • 1 (14 ounce) can sweetened condensed milk
  • 195 g peanut butter
  • 170 g semisweet chocolate chips

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking pan.
  2. In a large bowl, stir together the oats, flour, brown sugar, salt and baking soda. Cut in the butter to form a crumbly mixture. Reserve 1 1/2 cups of the crumbs, and pat the rest evenly into the bottom of the prepared pan. In a medium bowl, stir together the sweetened condensed milk and peanut butter. Spread evenly over the oatmeal layer. Sprinkle the chocolate chips over the peanut butter layer, then crumble the reserved crust over the top.
  3. Bake for 30 to 35 minutes in the preheated oven, until golden brown. Cool completely before cutting into bars.

Tuesday, April 12, 2011

Beware of Energy Drinks إنتبهوا من مشروبات الطاقه


مشروبات الطاقة تقود للإدمان والقلق واجهاض للحامل!!

أكد الدكتور عبدالعزيز بن محمد العثمان الاستاذ المساعد للتغذية الإكلينيكية في كلية العلوم الطبية التطبيقية بجامعة الملك سعود بالرياض أن هناك اضراراً كبيرة تلحق بمن يتناول المشروبات التي يُطلق عليها مشروبات الطاقة مقارنة بمنافعها. ووصف في حديث لـ"حماية المستهلك" طريقة الإعلان عن هذه المشروبات بأنها مشبوهة ولا تتناسب مع عاداتنا وتقاليدنا وعن كيفية زيادة الطاقة من هذه المشروبات أوضح الدكتور العثمان أن ذلك ليس سراً، حيث تحتوي على كمية كبيرة من السكر سريع الامتصاص (الجلوكوز) مما يعطي طاقة عالية، فحسب المدون على تلك العلب فإنها تحتوي على: الطاقة 45 سعراً حرارياً لكل 100مل (أي 112- 120 كيلو سعر لكل علبة 250 مل)، والكافيين (المخدر).

ومن أراد بديلاً لذلك السكر فليأكل قليلاً من العنب أو يشرب عصيره ويكون بدون آثار جانبية. تحتوي تلك المشروبات على الكافيين وبنسبة كبيرة جداً  32ملجم لكل 100 مل مشروب (أي 80 ملجم في العلبة( وبعض تلك المشروبات لم يحدد فيها كم نسبة الطاقة أو الكافيين.

وقال: "كلنا نعرف ضرر الكافيين، وهي مادة مخدرة تسبب نوعاً من الادمان، وعلبة واحدة من تلك المشروبات تعادل شرب كمية كبيرة من القهوة، لكنها تعطي نوعاً من النشوة وهذا ما يجعل الشباب يشربونها ليسهروا عند الامتحانات مثلاً" وقد أوصت الهيئات الطبية بمنع من كان عمره أقل من 18سنة من شربها وهو ما أقرت به إحدى الشركات ولكنها بررت أن المنع سيزيد اقبال الأطفال وصغار الشباب عليها حسب قول (كل ممنوع مرغوب)!!

والذي لا يعرف الكثيرون أن تلك المشروبات تسبب القلق بعد فترة من تناولها بسبب الكمية الكبيرة من الكافيين، فبعد فترة من الزمن يستهلك الجسم الكافيين فتقل نسبته في الدم بعد تخلص الجسم منه فيؤدي ذلك إلى حالة من القلق، وتلك حالات مشابهة لتأثير المخدرات. لو تزاد تلك الكميات لأدت بالتأكيد إلى عدم انتظام ضربات القلب، ومشاكل النوم، وبعض الأعراض النفسية (الانسحابية) والصداع.

وأكدت الدراسات الطبية بأن هذه المشروبات تساهم في ارتفاع ضغط القلب وزيادة نسبة السكر في الدم والأرق وآلام الصداع والقلق ونزيف الأنف والنوبات المرضية، ومشاكل تسوس الأسنان، وتقليل الاعتماد على النفس كأحد التأثيرات النفسية للمواد المخدرة. وإذا أردنا أن نعرف ضررها الذي تعترف به تلك الشركات بل تكتبه تلك التحذيرات على العلب، مثل (غير مناسب لمرضى السكر، ومرضى الحساسية ضد الكافيين) وبعضها يضيف مرضى القلب، والحوامل. وبين الدكتور العثمان أن هناك مركبات أخرى تحتويها تلك المشروبات يدور حولها الجدل.

منقول من منتدى ماجدة

Monday, April 11, 2011

Swordfish on corn pepper relish with cilantro oil شرائح سمك أبو سيف مع الفليفلة والذرة منكهة بالكزبرة والزيت

المكونات

تبلة أبو سيف
4 قطع من شرائح سمك أبو سيف المقشور 200غ لكل قطعة
عصير ليمونتين (حامضتين)

نصف  كوب من زيت الزيتون
ملعقة شاي من الملح
20 حبة من الفلفل الأسود الطازج مطحونين
ملعقة شاي ونصف من الكمون
1/8 ملعقة شاي من الفلفل الأحم الحار

تبلة الذرة والفليفلة
كوزين ذرة طازجة مفروطة حباته
حبة فليفلة حمراء متوسطة الحجم مقطعة مكعبات صغيرة
حبة فليفلة خضراء متوسطة الحجم مقطعة مكعبات صغيرة
بصلة حمراء واحدة متوسطة الحجم مقطعة مكعبات صغيرة
عصير نصف ليمونة (حامضة)
ثلث كوب من زيت الزيتون
نصف ملعقة شاي من كمون
الملح والفلفل حسب الذوق

الكزبرة بالزيت
باقة من الكزبرة الطازجة
فصين من الثوم، مقشورين
ثلاث أرباع كوب من زيت الزيتون
ربع ملعقة شاي من الملح
10 حبات من الفلفل الطازح مطحونين

الطريقة

سمك أبو سيف المتبل
تمزج جميع المكونات ما عدا شرائح السمك. تضاف شرائح السمك إلى المزيج وينقع لمدة 4 ساعات.

الكزبرة بالزيت
تنقى أوراق الكزبرة من الباقة. تترك ربع الباقة للتزيين. توضع الكزبرة المنقاة مع باقي المكونات في الخلاط وتفرم حتى تصبح ناعمة جداً. يوضع الخليط في زجاجة لحين الاستخدام.

تبلة الذرة والفليفلة
يقلى البصل والفليفلة بربع كوب من زيت الزيتون على نار معتدلة لمدة دقيقة ونصف. يضاف إليهم الذرة والكمون والملح والفلفل. يقلى المزيج لمدة دقيقتين حتى ينضج. يوضع وعاء على جنب حتى يبرد، يضاف إليه عصير الليمون والزيت المتبقي.

التحضير
توضع شرائح السمك المتبلة على الشواية لمدة 3-4 دقائق لكل جانب. وينبغي شوي السمك إلى مرحلة متوسطة، حتى يسخن داخله فقط. وتوضع الشريحة في صحن فوق تبلة الذرة والفليفلة والمنكهة بخليط الكزبرة والزيت بعد خضها جيداً.

Photography and food styling Bill Brady http://bit.ly/9wFYxm
Recipe Provided by Sandy D’Amato

Sunday, April 10, 2011

Ossobuco Milanese style العظم المغطى باللحم على الطريقة الميلانية


Ingredients
  • 4 veal shanks with marrow bone, weighing about 10-12 oz (300-350 g) each
  • 1 small onion
  • Pepper / salt
  • 3,5 tbsp (50 g) of butter
  • 1 glass of dry white wine 
  • About 4 cups (1 lt) of meat broth
  • ½ cup (50 g) of flour
  • 2-3 tbsp of extra virgin olive oil
  • 1 lemon
  • 1 clove of garlic
  • 1 clump of parsley

Procedure
  1. First of all, peel and finely chop the onion, then take a pan large enough to contain the 4 veal shanks and put in the oil, 2-3 tablespoons, the butter and the chopped onion. 
  2. Let it soften on a very low flame for at least 10-15 minutes; it means that the onion shouldn't brown, but stay light coloured and turn transparent. 
  3. Now we can move on to our ossobucos: if there is, remove the tough skin, while, with regard to the skin surrounding the meat, cut it in several spots to keep from curling; on the contrary, leave it whole if you think the meat would flake apart. After that, roll them in flour on both sides.
  4. Once the onion has softened, add the shanks and brown on both sides. 
  5. Now add the white wine... let it evaporate, and when it's all evaporated add the broth, little by little, cover with a lid, and cook the ossobucos for at least an hour, an hour and a half, until tender. 
  6. I remind you that according to a common variant, you can add also some tomato puree.
  7. 60-90 min. -- low heat
  8. 5 minutes before the end of cooking, it's time to add the gremolada, that is a mix of chopped parsley, garlic and grated lemon zest, so pour them in... stir a little bit and let the ossobucos cook together with the gremolada for 5 minutes more.
  9. Our wonderful ossobuco Milanese style is finally ready. You can serve it with the classic saffron risotto or with a creamy polenta.

Saturday, April 9, 2011

Turkish Manti منتي (رافيولي) التركي

Ingredients
Filling
  • 6 oz ground beef
  • 1 big onion chopped
  • 1 tbs pepper paste
  • 1 tsp salt
  • 1 tsp blackpepper

For dough
  • 2 cups flour
  • water
  • salt

Manti with yogurt sauce
  • 1 cup plain yogurt
  • 1 clove of garlic
  • salt

Manti like soup
  • 1 tbsp oil
  • 1 tbsp pepper paste
  • 1 tbsp tomato paste
  • 1 tsp salt
  • 1 tsp pepper
  • 1 tsp dried mint
  • 5 cup hot water
  • 1 can garbanzo beans
  • 1 lemon juice

Preparation
  1. we ll start with filling. Put all ingredients in a bowl, mix them evenly and set this mixture aside.
  2. To make dough, sift the flour and salt together in a large bowl, add some water gradually because it should be really hard dough. 
  3. After you finished making it, divide the dough into 2 pieces. 
  4. Grab one of them and start to roll it. It should be really thin sheet of dough then cut it into really small squares and put 1/2 tsp ground beef mixture in each square. 
  5. Stick the corners of square together like a bundle and do the same thing to all squares. 
  6. After finished them, cook them in the hot boiling water then drain and put them in a platter. 
  7. As a finishing touch, Put some yogurt (with chopped one clove of garlic) on it. 
  8. If you want to prepare like soup as you see in the picture, you need to put 2 tbs olive oil in a big and deep pan, turn the heat on, add 1 tbs pepper paste, 1 tbs tomato paste and 1 tsp salt, 1 tsp pepper and 2 tsp dried mint saute them for a while.
  9. Put 5 cups water and let it simmer for 5-10 minutes. 
  10. Add 1 can garbanzo beans and put Turkish manti and 1 lemon juice in it and let them boil together for 20 minutes. 
  11. You can add some hot water if you need to, because dough will absorbe the water. Serve hot.
Source: Turkish Cuisine

Friday, April 8, 2011

Fatoush Salad سلطة الفتوش

المكونات
  • رأس خس صغير
  • ثلاث خيارات متوسطي الحجم
  • أربع حبات طماطم
  • أربع عيدان بصل أخضر طويل
  • قليل من النعناع الأخضر
  • عشرة رؤوس فجل أحمر
  • رغيفين خبز عربي محمر
  • ليمون للعصر
  • ملح
  • زيت زيتون

الطريقة
تقطع جميع المكونات السابقة ماعدا الخبز
. يخلط زيت الزيتون مع كمية مناسبة من الملح وعصير الليمون. يقطع الخبز إلى قطع صغيرة مربعة الشكل ثم يوضع على المقادير السابقة. يتبل بمخلوط الملح والليمون وزيت الزيتون.
 

المصدر: مطبخ حواء

Thursday, April 7, 2011

Chicken Hunter's Style دجـــاج ساشياتورا - الصياد


The chicken hunter's style (or chicken "cacciatora") is a traditional Tuscan dish, which is wide known and appreciated in Italy, above all in the northern regions.

This recipe is really easy to prepare and very tasty , thanks to the use of savory ingredients, such as onions, tomatoes and red wine which bring out the chicken flavour.

The origins of this recipe go back still once to the humble people's world, who could eat and cook just what they had at their disposal. For this reason, during the feast days the chicken (and above all the hen) kept by peasants used to become a lavish meal enhanced by the home-grown vegetables and the nouveau red wine.

Begin by gutting the chicken and cutting it into pieces, leaving the skin on to give more flavour to the recipe. Heat the oil in a non-stick pan and brown the pieces of chicken on both sides for about 10 minutes until golden brown. At this point add the finely chopped onion and the garlic, the chopped celery and the carrots, a pinch of salt, the pepper and the rosemary, and brown everything for at least 5 minutes more. Once well coloured, pour the red wine onto the chicken and let it evaporate. Then add the tomatoes, cover with a lid and let it simmer on a medium flame for at least 30 minutes (or until the chicken is well cooked and soft); during this time, if the chicken dries out, add a ladle of hot water or broth.
Once cooked, add a handful of chopped parsley and serve it well hot with polenta or potato puree as side dish.

Wednesday, April 6, 2011

Seven Layer Tortilla Pie فطيرة تورتيللا السبع طبقات

"Looks like a pie, cuts like a pie, and tastes like a little bit of Southwestern heaven. This casserole is made from pinto and black beans layered with tortillas and cheese. Picante sauce gives it just the right kick. You can replace the Cheddar cheese with Monterey Jack if you like."

Ingredients

  • 2 (15 ounce) cans pinto beans, drained and rinsed
  • 235 ml salsa, divided
  • 2 cloves garlic, minced
  • 6 g chopped fresh cilantro
  • 1 (15 ounce) can black beans, rinsed and drained
  • 90 g chopped tomatoes
  • 7 (8 inch) flour tortillas
  • 225 g shredded reduced-fat Cheddar cheese
  • 235 ml salsa
  • 115 g sour cream

Directions

  1. Preheat oven to 400 degrees F (200 degrees C).
  2. In a large bowl, mash pinto beans. Stir in 3/4 cup salsa and garlic.
  3. In a separate bowl, mix together 1/4 cup salsa, cilantro, black beans and tomatoes.
  4. Place 1 tortilla in a pie plate or tart dish. Spread 3/4 cup pinto bean mixture over tortilla to within 1/2 inch of edge. Top with 1/4 cup cheese, and cover with another tortilla. Spread with 2/3 cup black bean mixture, and top with 1/4 cup cheese. Repeat layering twice. Cover with remaining tortilla, and spread with remaining pinto bean mixture and cheese.
  5. Cover with foil, and bake in preheated oven for about 40 minutes. Cut into wedges, and serve with salsa and sour cream.
Source: http://allrecipes.com

Tuesday, April 5, 2011

Turkey Tips for the Holidays نصائح عن الديك الرومي (حبش) في الأعياد


With Thanksgiving upon us, you may well be overwhelmed by so many tips on roasting a turkey. To brine or not to brine? To use an oven roasting bag or just a roasting pan? To stuff or not to stuff? If you have in mind an old-fashioned turkey that is bronzed and succulent, let me add my two cents and suggest a few tips that have worked well for me over the years.
  1. As to what size turkey to buy, figure that a 15 pound turkey feeds 10 people with leftovers for those great sandwiches later on. Go from there.
  2. If you’ve selected a frozen turkey, thaw it properly in the refrigerator. It will take three days for a 20 pound turkey to thaw. Rinse the turkey with cold water inside and out and pat dry with paper towels.
  3. Defrosted turkeys take a little longer to cook than fresh turkeys. Figure 20 minutes per pound for a defrosted turkey and 10 to 15 minutes per pound for a fresh turkey in a 350 degree oven.
  4. We all know that stuffing from inside the bird tastes best, but you might consider cooking it in a casserole dish to avoid overcooking the turkey. The stuffing is fully cooked at 165 degrees at which point the white meat may become dry. What I do is infuse the dressing with a few tablespoons of the cooked turkey juices to give it a roast turkey flavor. Fill the cavity loosely with aromatic vegetables such as celery, carrots, onion, garlic as well as fresh greens like parsley, thyme and tarragon.
  5. Tie the legs together with the tail and fold the wing tips under for more even cooking.
  6. Before roasting, use your fingers to loosen the breast skin carefully without tearing it. Rub softened butter under the skin and coat the outside of the bird as well. Salt and pepper the bird. The turkey should be placed on a rack in a roasting pan. You can tent the breast with a piece of aluminum foil to make sure it doesn’t brown before the bird is done. Remove it about 45 minutes before the bird is done.
  7. You may be tempted to baste the bird, but every time you open the oven door, you lose heat and risk a dry bird.
  8. If your bird has a pop-up thermometer, don’t trust it. Use a meat thermometer or instant read thermometer inserted into the thickest part of the turkey. Test the temperature in more than one place including the thickest part of the thigh. When the internal temperature reaches 165 degrees, take the turkey out. Tent loosely with foil for at least 15 minutes before carving.
  9. Present your glorious bronzed bird to your guests’ oohs and aahs and then whisk it back to the kitchen to carve. This way you can carve it on a proper cutting board and sneak a piece of crispy skin. Carve your turkey with a very sharp knife.
  10. I like Sara Moulton’s carving advice. She suggests pulling the leg back until the joint “pops”. Then cut at the joint to remove the legs and separate them between the drumsticks and thighs. Similarly, the wings can be pulled back and cut at the joint.. The wishbone should be removed with a small sharp knife, thus allowing the breast halves to be easily removed and neatly sliced. An attractive arrangement can then be placed on the serving platter. Bon Appétit!
Phyllis Kirigin
Photographer Bill Brady

Monday, April 4, 2011

Ketchup افضل واسهل طريقة لاعداد الكاتشاب في البيت


المقادير
  • كوب عصير طماطم عدد 4
  • فص ثوم كبير مهروس عدد 4
  • 1 ملعقة صغيرة ملح عدد
  • 1 ملعقة صغيرة فلفل اسود عدد
  • 1 ملعقة صغيرة شطة عدد
  • 1 ملعقة صغيرة سكر عدد
  • 4 حبات قرنفل عدد
  • 3 ملعقة دقيق متوسطة عدد
  • نصف كوب ماء
  • 2 ملعقة خل متوسطة عدد

الطريقة
يحمص الثوم ثم يضاف اليه عصير الطماطم على نار متوسطة حتى تسبك ويضاف التوابل جميعها مرة واحدة ثم يضاف الدقيق الى الماء على البارد ويخلط جيدا ثم يضاف الى الطماطم ويقلب ويترك قليلا على نار هادئة ثم يضاف الخل وتترك حتى تبرد وتعبأ فى مرطبانات.

المصدر: مطبخ حواء