My friend Dalal sent out a very interesting email titled “Recipe Exchange”! Its a concept in which you send out an email with a recipe to people that you may not even know… but in the end, if they all participate, you will end up with 36 recipes *I got two recipes so far and waiting for more to come 😀
I am thinking of trying all of the recipes I get and sharing them with you on my blog like this one here (link) 😉
A couple of weeks back, I posted this Salep (sa7lab – سحلب) recipe on my Facebook Group, Ansam’s Kitchen
Makes up to 8 cups (small coffee cups)
*4 Cups of Milk
*4 Tbs Cornstarch
*4 Tbs Sugar
*1 Tsp Cardamom
*2 Tbs Rosewater
*4 Pcs Grounded Mastic (optional)
*2 Tsp Vanilla (optional)
*Cinnamon, Grounded Pistachio, and Sliced Almonds for Granish
*Heat 3 cups of milk, add sugar, mastic, and cardamom – stir
*On the side, mix the cornstarch with the remaining cup of milk (cold) well
*When the milk on the stove start heating up (before boiling), add the milk and cornstarch mix to it – stir in well
*Keep stirring slowly and non stop till it starts boiling – lower the heat and keep stirring. You will feel the texture getting thicker (around 2-3 mins)
*Take it off the stove and pour it into your cups. Let it stand for about 20-30 seconds before you sprinkle it with shredded almonds, ground pistachio, and cinnamon
*Serve it hot/warm
For more recipes, you can check out Ansam’s Kitchen Group (link)
I was watching this video on YouTube when I decided to make my own version of Peanut Butter Truffles 😉
*2/3 cup natural peanut butter – if you get the commercial one, beat it till it becomes soft like in the video
*1/3 cup powdered sugar
*3/4 Semi sweet dark chocolate chips
*Mix peanut butter and sugar in a bowl until evenly combined into a dough – not too firm and not too cakey –
*Roll it into small peanut butter balls
* Refrigerate for about 20-30 minutes
*Melt the chocolate chips in a steam bath, mix it around with a spoon when it starts to melt
*Let it melt off the flame when half way melted
*Drop the peanut butter balls into the chocolate, roll’em around, pull it out of there, and set it on a plate – make sure its fully coated
*Sprinkle it with crushed peanuts
*Let it set in room temperature or better refrigerate for about another 20-30 minutes
I have submitted my recipe to VIVA’s Facebook “Share Your Recipe& Win” challenge. So I need your support – BIG time 😉
All you need to do is go to VIVA Q8 Facebook Page (http://www.facebook.com/VIVAQ8?ref=ts) and “Like” it!
Then go to my picture (http://www.facebook.com/photo.php?pid=4978499&fbid=420834562851&id=85631962851) and again “Like” it 😉
The more “Like”s I get, the bigger the chance that I win 😉 So… what are you waiting for? “Like” it NOW!
For the original recipe, click here and here!
Below are few pictures of some home cooking done by my sisters… yes, and nothing by me 😉 Enjoy!
This one is Spanish olives & goat cheese balls
This is cream cheese & jalapeño wrapped in turkey bacon
Chocolate and marshmallow cups
And Oreo balls swimming in creamy bath 😉 YUMMM-O!
So this is another SIMPLE salad recipe for you from Ansam’s Kitchen! I got inspired to do (actually -kinda- copy) this salad after I tried the sample one from Obika!
- 6 Cherry tomatoes, halved
- 2 Fresh buffalo mozzarella balls
- Handfull of fresh basil leaves
As for the preparation, I think you guessed it right 😛 A bed of basil leaves, topped up with mozzarella and cherry tomatoes and finally drizzled with olive oil!
It is also posted on my Facebook Group – Ansam’s Kitchen, along with other recipes 😉
I know I know… I can hardly call this one a recipe, but it is… plus I am a bit sick, so that should count… right?
I have been sick at home for the past couple of days, I spent all day (literally) in bed! I woke up and people were complaining about the weather (dust or rain or both???)! I was so out of it really, but anyways the cooking mood kicked in… and since I was craving Monte Cristo for quite some time, I went ahead and made me a sandwich 😉
Great! I have all ingredients! And now with the Continue reading
- Medium size cabbage, shredded
- Medium size red cabbage, shredded
- 1 Cup sour cream
- 1 Large can corn
- Around 2 cups grilled chicken strips (for vegetarians, use black beans)
- 1 Cup Guacamole
- Nachos, crushed
In a Pyrex, layer the ingredients as follows:
2. Red Cabbage
3. Sour Cream
5. Grilled Chicken
7. Nachos… here it is, Seven -YUMMY- Layers Salad from Ansam’s Kitchen
- 3 cups of shredded coconuts, divided
- 10 Oz of condensed sweetened milk
- 1 tsp vanilla essence (optional)
- Your choice of raw or roasted nuts
- In a bowl, mix 2 1/2 cups of coconut with the sweetened condensed milk (adding vanilla essence is optional)
- Roll into a dough and let it set aside for 10 mins or so
- Form small balls with the dough (in my case, the balls were used for hazelnuts, and the cylindrical ones were used for almonds) – and insert a piece of nut into the balls completely.
- Roll the balls on the 1/2 cup of coconut for coating garnish
- Refrigerate for at least couple of hours before serving
Aaaaand…… Voila 😉
For more recipes, check out my Facebook Group: Ansam’s Kitchen
Day I was so much fun… but things were just getting started! We woke up early the next day, had breakfast at home and paid some family a visit. We decided to have lunch at the Avenues since the Dubaians wanted to check that mall out. We walked around before we decided to head to Sawah, the Lebanese restaurant on the first floor in Phase I. Gotta love their interiors!!
Our table was so long. It was us, some family members in Kuwait, and of course our awesome cousins from Dubai. After the tables were set we were given Continue reading