tag:blogger.com,1999:blog-36902122856723360352024-01-28T04:01:51.444-05:00Phoenician GourmetA Gourmet Journal of a Lebanese Cook living in Northern OntarioArlettehttp://www.blogger.com/profile/02596891473316863494noreply@blogger.comBlogger194125tag:blogger.com,1999:blog-3690212285672336035.post-73228832755727686412015-03-25T12:44:00.004-04:002021-06-20T23:35:03.648-04:00Hawaiian Buns <br />
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<span style="font-size: 14pt;"><span style="font-family: "georgia" , "times new roman" , serif;">As
you know by now I enjoy baking and trying new techniques to enhance my baking skills.<span style="mso-spacerun: yes;"> </span>I have a weakness to any yeast
style bread either sweet or savoury, brioche and Viennoiserie.<span style="mso-spacerun: yes;"> </span><o:p></o:p></span></span></div>
<span style="font-family: "georgia" , "times new roman" , serif;"></span><br />
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<span style="font-size: 14pt;"><span style="font-family: "georgia" , "times new roman" , serif;">I
promised one of my Facebook followers to share my recipe for Hawaiian Buns, I feel
bad that it took me some time to do so.<span style="mso-spacerun: yes;">
</span>But here is the recipe which I made several times.<span style="mso-spacerun: yes;"> </span>The buns are amazing as sliders for a party
table stuffed with your favourite filling… love the smell of pineapple and ginger.<o:p></o:p></span></span></div>
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<b style="mso-bidi-font-weight: normal;"><span style="font-family: "cambria" , "serif"; font-size: 14pt;">King Hawaiian Rolls</span></b><span style="font-family: "cambria" , "serif"; font-size: 14pt;"> <o:p></o:p></span></div>
<span style="font-size: 14pt;"><span style="font-family: "georgia" , "times new roman" , serif;">Makes
three loaves or 24-30 rolls depend on the size <o:p></o:p></span></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"></span><br />
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<span style="font-size: 14pt;"><span style="font-family: "georgia" , "times new roman" , serif;">Ingredients:
<o:p></o:p></span></span></div>
<span style="font-family: "georgia" , "times new roman" , serif;"></span><br />
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<span style="font-size: 14pt;"><span style="font-family: "georgia" , "times new roman" , serif;">6-7
cups all-purpose unbleached flour <o:p></o:p></span></span></div>
<span style="font-size: 14pt;"><span style="font-family: "georgia" , "times new roman" , serif;">3
eggs <o:p></o:p></span></span><br />
<span style="font-size: 14pt;"><span style="font-family: "georgia" , "times new roman" , serif;">1
1/2 cups pineapple juice <o:p></o:p></span></span><br />
<span style="font-size: 14pt;"><span style="font-family: "georgia" , "times new roman" , serif;">3/4
cup sugar <o:p></o:p></span></span><br />
<span style="font-size: 14pt;"><span style="font-family: "georgia" , "times new roman" , serif;">2
teaspoons salt <o:p></o:p></span></span><br />
<span style="font-size: 14pt;"><span style="font-family: "georgia" , "times new roman" , serif;">1/2
teaspoon ground ginger or freshly ground<o:p></o:p></span></span><br />
<span style="font-size: 14pt;"><span style="font-family: "georgia" , "times new roman" , serif;">1
teaspoon vanilla <o:p></o:p></span></span><br />
<span style="font-size: 14pt;"><span style="font-family: "georgia" , "times new roman" , serif;">2
(1/4 ounce) envelopes yeast or 2 ¼ tsp. for each envelope<o:p></o:p></span></span><br />
<span style="font-size: 14pt;"><span style="font-family: "georgia" , "times new roman" , serif;">1/2
cup butter (one stick) melted <o:p></o:p></span></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"></span><br />
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<span style="font-size: 14pt;"><span style="font-family: "georgia" , "times new roman" , serif;">Directions:
<o:p></o:p></span></span></div>
<span style="font-family: "georgia" , "times new roman" , serif;"></span><br />
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<span style="font-size: 14pt;"><span style="font-family: "georgia" , "times new roman" , serif;">Preparing
the sponge which is called 10 minutes sponge – I use this method in most of my
dough preparation-<o:p></o:p></span></span></div>
<span style="font-family: "georgia" , "times new roman" , serif;"></span><br />
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<span style="font-size: 14pt;"><span style="font-family: "georgia" , "times new roman" , serif;">Heat
the pineapple in a pot, add the butter and let it melt in the pineapple juice, and
then take it from heat.<span style="mso-spacerun: yes;"> </span>Beat the eggs,
add the sugar, salt, ground ginger, vanilla and then add the warm pineapple
butter liquid.<span style="mso-spacerun: yes;"> </span>At this stage the heat of
the mix has to be warm enough to bloom the yeast and not hot to kill it. Add
the yeast and third the amount of flour mixes and let it rise for 10-15 minutes
it’s very okay to leave it more. <span style="mso-spacerun: yes;"> </span><o:p></o:p></span></span></div>
<span style="font-family: "georgia" , "times new roman" , serif;"></span><br />
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<span style="font-size: 14pt;"><span style="font-family: "georgia" , "times new roman" , serif;">After
the yeast rise and bubbles add more flour. <span style="mso-spacerun: yes;"> </span>Dough should be slightly tacky, but not wet.
Knead the dough for 5 minutes until it forms a smooth ball. <o:p></o:p></span></span></div>
<span style="font-family: "georgia" , "times new roman" , serif;"></span><br />
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<span style="font-size: 14pt;"><span style="font-family: "georgia" , "times new roman" , serif;">Sometimes
you might need to add ¼ -1/2 cup of warm water, depends on your flour, the
season and the temperature. <o:p></o:p></span></span></div>
<span style="font-family: "georgia" , "times new roman" , serif;"></span><br />
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<span style="font-size: 14pt;"><span style="font-family: "georgia" , "times new roman" , serif;">Place
dough in a greased bowl and set aside to rise until doubled in size (about 1
1/2 hours). <o:p></o:p></span></span></div>
<span style="font-family: "georgia" , "times new roman" , serif;"></span><br />
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<span style="font-size: 14pt;"><span style="font-family: "georgia" , "times new roman" , serif;">Punch
dough down and divide it in two freezer’s bags and let it rise in the fridge
slowly, for a day or two the flavour will be amazing.<span style="mso-spacerun: yes;"> </span>This is what I usually do but, by all means,
you can punch the dough to degas it knead it and let it rise again.<span style="mso-spacerun: yes;"> </span>After the second rise grease your pans shape
the dough either to loaves or into rolls cover them with plastic wrap and let
them rise for the second time to double, for sliders shape them into 2.5 - 3 oz.
or 4 oz. <span style="mso-spacerun: yes;"> </span>if you are using them as buns
or sandwiches.<o:p></o:p></span></span></div>
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<span style="font-size: 14pt;"><span style="font-family: "georgia" , "times new roman" , serif;">Warm
the oven and bake your rolls at 350F for 25-30 minutes till golden brown. <span style="mso-spacerun: yes;"> </span>When you take them out brush them with melted
butter and serve, or let them cool and prepare them as sliders. <o:p></o:p></span></span></div>
<span style="font-family: "georgia" , "times new roman" , serif;"></span><br />
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<b style="mso-bidi-font-weight: normal;"><span style="font-family: "georgia" , "times new roman" , serif; font-size: 14pt;">Note</span></b><span style="font-family: "cambria" , "serif"; font-size: 14pt;"><span style="font-family: "georgia" , "times new roman" , serif;">: letting the rolls rise
for the second time until doubled in size is the secret to light and airy rolls,
making sure they've risen enough....this is an exercise in patience</span> </span></div>
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<h2 style="text-align: center;">
<span style="font-size: x-large;">Hot and Melting Hawaiian
Ham & Swiss Cheese Sliders</span> </h2>
<strong><span style="font-family: "cambria";"></span></strong><br /></div>
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<span style="font-family: "cambria" , "serif"; font-size: 14pt;"><o:p></o:p></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: 14pt;"><o:p>I</o:p></span><span style="font-size: 14pt;">ngredients
<o:p></o:p></span></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"></span><br />
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<span style="font-size: 14pt;"><span style="font-family: "georgia" , "times new roman" , serif;">12
Kings Hawaiian Rolls <o:p></o:p></span></span></div>
<span style="font-size: 14pt;"><span style="font-family: "georgia" , "times new roman" , serif;">12
slices Swiss cheese <o:p></o:p></span></span><br />
<span style="font-size: 14pt;"><span style="font-family: "georgia" , "times new roman" , serif;">12-16oz
thin sliced ham <o:p></o:p></span></span><br />
<span style="font-size: 14pt;"><span style="font-family: "georgia" , "times new roman" , serif;">½
cup butter melted <o:p></o:p></span></span><br />
<span style="font-size: 14pt;"><span style="font-family: "georgia" , "times new roman" , serif;">1
tsp. ground mustard <o:p></o:p></span></span><br />
<span style="font-size: 14pt;"><span style="font-family: "georgia" , "times new roman" , serif;">1
tsp. poppy seeds (optional) <o:p></o:p></span></span><br />
<span style="font-size: 14pt;"><span style="font-family: "georgia" , "times new roman" , serif;">2
tsp. onion flakes (or 1 tsp. onion powder) <o:p></o:p></span></span><br />
<span style="font-size: 14pt;"><span style="font-family: "georgia" , "times new roman" , serif;">2
tbsp. Worcestershire sauce<o:p></o:p></span></span><br />
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<span style="font-size: 14pt;"><span style="font-family: "georgia" , "times new roman" , serif;">Instructions
<o:p></o:p></span></span></div>
<span style="font-family: "georgia" , "times new roman" , serif;"></span><br />
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<span style="font-size: 14pt;"><span style="font-family: "georgia" , "times new roman" , serif;">1.
Slice all of the rolls in half and place the bottom halves in a 9x13 baking
dish. <o:p></o:p></span></span></div>
<span style="font-size: 14pt;"><span style="font-family: "georgia" , "times new roman" , serif;">2.
Place ham and cheese on the bottom of the sliced rolls. Cover with the top half
of roll. <o:p></o:p></span></span><br />
<span style="font-size: 14pt;"><span style="font-family: "georgia" , "times new roman" , serif;">3.
Mix together the remaining five ingredients in a small bowl and spoon over the
tops of the sandwiches. <o:p></o:p></span></span><br />
<span style="font-size: 14pt;"><span style="font-family: "georgia" , "times new roman" , serif;">4.
Let sit overnight or a couple of hours. <o:p></o:p></span></span><br />
<span style="font-size: 14pt;"><span style="font-family: "georgia" , "times new roman" , serif;">5.
Bake in a pre-heated oven at 350 for 15 minutes or until warmed through and the
cheese is gooey and melting. <span style="mso-spacerun: yes;"> </span><span style="mso-spacerun: yes;"> </span>Serve warm and enjoy.<o:p></o:p></span></span><br />
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Arlettehttp://www.blogger.com/profile/02596891473316863494noreply@blogger.com1tag:blogger.com,1999:blog-3690212285672336035.post-81207889175752667802015-02-26T21:26:00.004-05:002019-12-20T23:09:20.484-05:00Chicken Dumpling Stew<br />
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<span style="font-family: "constantia" , "serif"; font-size: 12pt;">The
first time I tasted chicken dumpling was at my in-laws, it was something new to
me, <o:p></o:p></span></div>
<span style="font-family: "constantia" , "serif"; font-size: 12pt;">Hearty,
excellent for a cold weather day. <span style="mso-spacerun: yes;"> </span>I enjoyed
the flavour; I loved the plumped dumpling floating on the surface.<span style="mso-spacerun: yes;"> </span>It was a complete meal in one dish. <span style="mso-spacerun: yes;"> My late mother-in law</span> prepared the dumpling using half butter
and half tender flakes, something I am not used to, and I don’t like the
flavour of Lard but I like the flaky texture it gives the dough. <o:p></o:p></span><br />
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<span style="font-family: "constantia" , "serif"; font-size: 12pt;">I
like warm hearty meals in the winter cold weather, and this year was no
exception, we didn’t get lots of snow as the past years, but boy it is extremely
cold, we did break the cold records for several weeks.<o:p></o:p></span></div>
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<span style="font-family: "constantia" , "serif"; font-size: 12pt;">Creating
a good fluffy dumpling is tricky, it needs to be prepared and mixed lightly</span><span style="font-size: x-small;">
</span><span style="font-family: "constantia" , "serif"; font-size: 12pt;">using a wooden
spoon and not kneaded by hand, to avoid over mixing, and sometimes they do get
stiff <o:p></o:p></span></div>
<br />
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<span style="font-family: "constantia" , "serif"; font-size: 12pt;">I
know from my baking experience that if you warm the fat and rubbed it in the
flour it turns it into flaky and crumbly dough.<span style="mso-spacerun: yes;">
</span>One day I was watching the cook’s country program on TV and they were
preparing chicken dumpling and the chef warmed the milk and butter in the
microwave for one minute and then mixed it in the flour and used a wooden spoon
to mix the dough.<span style="mso-spacerun: yes;"> </span>This confirmed my
theory in heating the butter and rubbed it in the flour.<span style="mso-spacerun: yes;"> </span>The result will be firm but light fluffy
dumplings which do not absorb the liquid in the stew. <o:p></o:p></span></div>
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<span style="font-family: "constantia" , "serif"; font-size: 12pt;"><span style="mso-spacerun: yes;"> </span></span><br />
<div class="MsoNormal" style="margin: 0cm 0cm 0pt;">
<span style="font-family: "constantia" , "serif"; font-size: 12pt;">Ingredients
for 5-6 servings<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0cm 0cm 0pt;">
<b style="mso-bidi-font-weight: normal;"><span style="font-family: "constantia" , "serif"; font-size: 12pt;">Stew <o:p></o:p></span></b></div>
<br />
<div class="MsoNormal" style="margin: 0cm 0cm 0pt;">
<span style="font-family: "constantia" , "serif"; font-size: 12pt;">4
pounds whole chicken or chicken pieces <span style="mso-spacerun: yes;"> </span><o:p></o:p></span></div>
<span style="font-family: "constantia" , "serif"; font-size: 12pt;">4
teaspoons vegetable oil optional<o:p></o:p></span><br />
<span style="font-family: "constantia" , "serif"; font-size: 12pt;">4
tablespoons unsalted butter (1/2 stick) optional<o:p></o:p></span><br />
<span style="font-family: "constantia" , "serif"; font-size: 12pt;">4
carrots, peeled and sliced 1/4 inch thick, double if you are making the stock<span style="mso-spacerun: yes;"> </span><o:p></o:p></span><br />
<span style="font-family: "constantia" , "serif"; font-size: 12pt;">2
ribs celery, sliced 1/4 inch thick, double if you are making the stock<o:p></o:p></span><br />
<span style="font-family: "constantia" , "serif"; font-size: 12pt;">1
large whole onion with some cloves inserted in it for the stock<o:p></o:p></span><br />
<span style="font-family: "constantia" , "serif"; font-size: 12pt;">1
large onion minced <o:p></o:p></span><br />
<span style="font-family: "constantia" , "serif"; font-size: 12pt;">Stick
of cinnamon, lemon rind for the stock<o:p></o:p></span><br />
<span style="font-family: "constantia" , "serif"; font-size: 12pt;">3
x 2 bay leaves <span style="mso-spacerun: yes;"> </span><o:p></o:p></span><br />
<span style="font-family: "constantia" , "serif"; font-size: 12pt;">8
whole peppercorns for the stock<o:p></o:p></span><br />
<span style="font-family: "constantia" , "serif"; font-size: 12pt;">3-4
tablespoon all-purpose flour<span style="mso-spacerun: yes;"> (I didn't use it as the dumpling will thicken the soup)</span><o:p></o:p></span><br />
<span style="font-family: "constantia" , "serif"; font-size: 12pt;">1/4
cup dry sherry or white wine (optional)<o:p></o:p></span><br />
<span style="font-family: "constantia" , "serif"; font-size: 12pt;">4
cups low-sodium chicken broth<span style="mso-spacerun: yes;"> </span><o:p></o:p></span><br />
<span style="font-family: "constantia" , "serif"; font-size: 12pt;">1/4
cup whole milk (Don't use low-fat or fat-free milk in this recipe)<o:p></o:p></span><br />
<span style="font-family: "constantia" , "serif"; font-size: 12pt;">1
teaspoon fresh thyme leaves<span style="mso-spacerun: yes;"> </span><o:p></o:p></span><br />
<span style="font-family: "constantia" , "serif"; font-size: 12pt;">1
cup frozen green peas<span style="mso-spacerun: yes;"> </span><o:p></o:p></span><br />
<span style="font-family: "constantia" , "serif"; font-size: 12pt;">3
tablespoons minced fresh parsley leaves<span style="mso-spacerun: yes;"> </span><o:p></o:p></span><br />
<br />
<div class="MsoNormal" style="margin: 0cm 0cm 0pt;">
<b style="mso-bidi-font-weight: normal;"><span style="font-family: "constantia" , "serif"; font-size: 12pt;">Dumplings <o:p></o:p></span></b></div>
<br />
<div class="MsoNormal" style="margin: 0cm 0cm 0pt;">
<span style="font-family: "constantia" , "serif"; font-size: 12pt;">2
cups unbleached all-purpose flour<span style="mso-spacerun: yes;"> </span><o:p></o:p></span></div>
<span style="font-family: "constantia" , "serif"; font-size: 12pt;">1
tablespoon baking powder<span style="mso-spacerun: yes;"> </span><o:p></o:p></span><br />
<span style="font-family: "constantia" , "serif"; font-size: 12pt;">1
teaspoon table salt<span style="mso-spacerun: yes;"> </span><o:p></o:p></span><br />
<span style="font-family: "constantia" , "serif"; font-size: 12pt;">1
cup whole milk<span style="mso-spacerun: yes;"> </span><o:p></o:p></span><br />
<span style="font-family: "constantia" , "serif"; font-size: 12pt;">3
tablespoons reserved chicken fat (or unsalted butter)<span style="mso-spacerun: yes;"> </span><o:p></o:p></span><br />
<br />
<div class="MsoNormal" style="margin: 0cm 0cm 0pt;">
<b style="mso-bidi-font-weight: normal;"><span style="font-family: "constantia" , "serif"; font-size: 12pt;">Instructions<o:p></o:p></span></b></div>
<span style="font-family: "constantia" , "serif"; font-size: 12pt;">You
have two methods, either to follow my healthy method or follow the recipe II <o:p></o:p></span><br />
<br />
<div class="MsoNormal" style="margin: 0cm 0cm 0pt;">
<b style="mso-bidi-font-weight: normal;"><span style="font-family: "constantia" , "serif"; font-size: 12pt;">Healthy preparation:<o:p></o:p></span></b></div>
<span style="font-family: "constantia" , "serif"; font-size: 12pt;">I
try to avoid frying any food, and use the baking method instead.<o:p></o:p></span><br />
<span style="font-family: "wingdings"; font-size: 12pt;"><span style="mso-list: Ignore;"></span></span><br />
<span style="font-family: "wingdings"; font-size: 12pt;"><span style="mso-list: Ignore;">v<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";"> </span></span></span><!--[endif]--><span style="font-family: "constantia" , "serif"; font-size: 12pt;">Clean the chicken dry
with paper towel, then rub it with couple spoons of olive oil and sprinkle sea
salt and fresh black pepper, bake it in a high heat for 30 minutes till the skin
starts getting gold.<span style="mso-spacerun: yes;"> </span><o:p></o:p></span><br />
<span style="font-family: "wingdings"; font-size: 12pt;"><span style="mso-list: Ignore;"></span></span><br />
<span style="font-family: "wingdings"; font-size: 12pt;"><span style="mso-list: Ignore;">v<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";"> </span></span></span><!--[endif]--><span style="font-family: "constantia" , "serif"; font-size: 12pt;">Let the chicken cool,
save the fat dripping in a bowl. <span style="mso-spacerun: yes;"> </span>Skin
the chicken and put it in a Dutch oven or deep pot and cover it with 4 cups of
homemade chicken stock, or cover the chicken with 6 cups of water, add one part
of the carrots, celery, the whole onion with the cloves, a cinnamon stick, 3
bay leaves, the peppercorns, and the lemon rind or half of a lemon, cook the
stock for one hour.<o:p></o:p></span><br />
<span style="font-family: "wingdings"; font-size: 12pt;"><span style="mso-list: Ignore;"></span></span><br />
<span style="font-family: "wingdings"; font-size: 12pt;"><span style="mso-list: Ignore;">v<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";"> </span></span></span><!--[endif]--><span style="font-family: "constantia" , "serif"; font-size: 12pt;">Skim any foam on top.
<o:p></o:p></span><br />
<span style="font-family: "wingdings"; font-size: 12pt;"><span style="mso-list: Ignore;"></span></span><br />
<span style="font-family: "wingdings"; font-size: 12pt;"><span style="mso-list: Ignore;">v<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";"> </span></span></span><!--[endif]--><span style="font-family: "constantia" , "serif"; font-size: 12pt;">After one hour transfer
the chicken to a plate and strain the stock and wash the pot. <o:p></o:p></span><br />
<span style="font-family: "wingdings"; font-size: 12pt;"><span style="mso-list: Ignore;"></span></span><br />
<span style="font-family: "wingdings"; font-size: 12pt;"><span style="mso-list: Ignore;">v<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";"> </span></span></span><!--[endif]--><span style="font-family: "constantia" , "serif"; font-size: 12pt;">Skim any fat floating
on top of the stock.<o:p></o:p></span><br />
<span style="font-family: "wingdings"; font-size: 12pt;"><span style="mso-list: Ignore;"></span></span><br />
<span style="font-family: "wingdings"; font-size: 12pt;"><span style="mso-list: Ignore;">v<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";"> </span></span></span><!--[endif]--><span style="font-family: "constantia" , "serif"; font-size: 12pt;">Use two teaspoon of
the chicken dripping in the Dutch oven and cook the flour then add the milk little
by little, add the sherry or white wine stir, then the thyme and cook for <o:p></o:p></span><br />
<span style="font-family: "wingdings"; font-size: 12pt;"><span style="mso-list: Ignore;"><span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";"> </span></span></span><!--[endif]--><b style="mso-bidi-font-weight: normal;"><span style="font-family: "constantia" , "serif"; font-size: 12pt;">7-</span></b><span style="font-family: "constantia" , "serif"; font-size: 12pt;">10 minutes add the chicken, the stock, bay leaves, the
remaining veggies and cook for 30 minutes.<o:p></o:p></span><br />
<span style="font-family: "wingdings"; font-size: 12pt;"><span style="mso-list: Ignore;"></span></span><br />
<span style="font-family: "wingdings"; font-size: 12pt;"><span style="mso-list: Ignore;">v<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";"> </span></span></span><!--[endif]--><span style="font-family: "constantia" , "serif"; font-size: 12pt;">Transfer the chicken
to a plate; continue cooking the veggies till the stock thickens.<o:p></o:p></span><br />
<span style="font-family: "wingdings"; font-size: 12pt;"><span style="mso-list: Ignore;"></span></span><br />
<span style="font-family: "wingdings"; font-size: 12pt;"><span style="mso-list: Ignore;">v<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";"> </span></span></span><!--[endif]--><span style="font-family: "constantia" , "serif"; font-size: 12pt;">Shred the chicken and
return it to the pot, add the peas, chopped parsley and adjust the
seasoning.<span style="mso-spacerun: yes;"> </span>Simmer the stew on low heat.<o:p></o:p></span><br />
<br />
<div class="MsoNormal" style="margin: 0cm 0cm 0pt;">
<b style="mso-bidi-font-weight: normal;"><span style="font-family: "constantia" , "serif"; font-size: 12pt;">Recipe II<o:p></o:p></span></b></div>
<br />
<div class="MsoNormal" style="margin: 0cm 0cm 0pt;">
<span style="font-family: "constantia" , "serif"; font-size: 12pt;"><o:p> </o:p></span><span style="font-family: "wingdings"; font-size: 12pt;"><span style="mso-list: Ignore;">v<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";"> </span></span></span><!--[endif]--><span style="font-family: "constantia" , "serif"; font-size: 12pt;">Pat the chicken dry
with paper towels, then season with salt and pepper. Heat two teaspoons of the
oil in a large Dutch oven or deep pot over medium-high heat until just smoking,
add half of the chicken and cook until golden on both sides. Transfer the
chicken to a plate and remove the browned skin. Pour off the chicken fat and
reserve. Return the pot to medium-high heat and repeat with the remaining 2
teaspoons oil and the remaining chicken. Pour off and reserve any chicken fat.<o:p></o:p></span></div>
<span style="font-family: "wingdings"; font-size: 12pt;"><span style="mso-list: Ignore;"></span></span><br />
<span style="font-family: "wingdings"; font-size: 12pt;"><span style="mso-list: Ignore;">v<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";"> </span></span></span><!--[endif]--><span style="font-family: "constantia" , "serif"; font-size: 12pt;">Add the butter to the
Dutch oven and melt over medium-high heat. Add the carrots, celery, and onion,
add salt and pepper and cook until softened, about 7 minutes. Stir in the
flour. Whisk in the sherry, scraping up any browned bits. Stir in the broth,
milk, thyme, and bay leaves. <span style="mso-spacerun: yes;"> </span>Nestle the
chicken, with any accumulated juices, into the pot. Cover and simmer until the
chicken is fully cooked and tender, about 1 hour.<o:p></o:p></span><br />
<span style="font-family: "wingdings"; font-size: 12pt;"><span style="mso-list: Ignore;"></span></span><br />
<span style="font-family: "wingdings"; font-size: 12pt;"><span style="mso-list: Ignore;">v<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";"> </span></span></span><!--[endif]--><span style="font-family: "constantia" , "serif"; font-size: 12pt;">Transfer the chicken
to a cutting board. Discard the bay leaves. Allow the sauce to settle for a few
minutes, and then skim the fat from the surface using a wide spoon. Shred the
chicken, discarding the bones, and return it to the stew.<o:p></o:p></span><br />
<br />
<div class="MsoNormal" style="margin: 0cm 0cm 0pt;">
<span style="font-family: "constantia" , "serif"; font-size: 12pt;"><o:p> </o:p></span><b style="mso-bidi-font-weight: normal;"><span style="font-family: "constantia" , "serif"; font-size: 12pt;">Dumplings<o:p></o:p></span></b></div>
<br />
<div class="MsoNormal" style="margin: 0cm 0cm 0pt;">
<span style="font-family: "constantia" , "serif"; font-size: 12pt;">Stir
the flour, baking powder, and salt together. Microwave the milk and fat (if
using the remaining dripping or the butter) in a microwave-safe bowl on high
until just warm (do not over-heat), for 1 minute. <span style="mso-spacerun: yes;"> </span>Stir the warmed milk mixture into the flour
mixture with a wooden spoon until incorporated and smooth.<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0cm 0cm 0pt;">
<span style="font-family: "constantia" , "serif"; font-size: 12pt;"><o:p> </o:p></span><span style="font-family: "constantia" , "serif"; font-size: 12pt;">Return
the stew to a simmer, stir in the peas and parsley, and season with salt and
pepper. <span style="mso-spacerun: yes;"> </span>Following the photos below,
using two tablespoons drop golf-ball-sized dumplings over the top of the stew,
about 1/4 inch apart (you should have about 18 dumplings). Reduce the heat to
low, cover, and cook until the dumplings have doubled in size, 18-20 minutes<o:p></o:p></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCylXCE5ouswjsfWZ_rADzbBFMS_Lf0S-Z3_Ud_3QwlgahS8aAGH83bkV_5sC4L8SyWRvzLmvbeZoVCCMGNrKxzRuS5dFR3GG5S75PGKuM9NMrKyDMvO4VEoIWhXHBJy0SmUV9TdR73xQ/s1600/chicken+with+dumpling1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCylXCE5ouswjsfWZ_rADzbBFMS_Lf0S-Z3_Ud_3QwlgahS8aAGH83bkV_5sC4L8SyWRvzLmvbeZoVCCMGNrKxzRuS5dFR3GG5S75PGKuM9NMrKyDMvO4VEoIWhXHBJy0SmUV9TdR73xQ/s1600/chicken+with+dumpling1.JPG" width="640" /></a></div>
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<div class="MsoNormal" style="margin: 0cm 0cm 0pt; mso-line-height-alt: 8.25pt; mso-outline-level: 4;">
<b style="mso-bidi-font-weight: normal;"><span style="font-family: "constantia" , "serif"; font-size: 12pt; letter-spacing: 0.75pt; text-transform: uppercase;">Enjoy</span></b></div>
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Arlettehttp://www.blogger.com/profile/02596891473316863494noreply@blogger.com1tag:blogger.com,1999:blog-3690212285672336035.post-84638351968810345852015-02-24T18:56:00.001-05:002015-03-18T22:36:49.084-04:00One Recipe Two Cookies <span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">A cookie is described as a thin, sweet small cake. By definition; a cookie can be any of a variety of hand-held, flour-based sweet cakes, either crisp or soft<span style="font-family: Times New Roman;"> , </span></span><span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">crunchy or chewy, variously shaped, filled, and cut . Whatever is the definition a good cookie is a good cookie and the flavour and texture is the big star.</span><br />
<span style="font-family: Arial;"></span><br />
<span style="font-family: Arial;">I am sharing with you a good base Oatmeal cookie which you can take it to another level, </span><br />
<span style="font-family: Arial;">by adding spices, fillings, even the leavening agent can make it soft and chewy or crumbly and crunchy. </span><br />
<span style="font-family: Arial;"></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgh9Wr_Rw9Uxgu_wjkDV3_xfyNoy1pb4kfrYPmqN6bI_xaueIublI7u2hdho6JVVAeEFUJRDhed98JG_gD0U1utq1p07bguLg9BrhLeDVc3kyx83YOf3F-_N8VGwFb048jeAbBQrCcvF-o/s1600/IMG_0419-001%5B1%5D.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgh9Wr_Rw9Uxgu_wjkDV3_xfyNoy1pb4kfrYPmqN6bI_xaueIublI7u2hdho6JVVAeEFUJRDhed98JG_gD0U1utq1p07bguLg9BrhLeDVc3kyx83YOf3F-_N8VGwFb048jeAbBQrCcvF-o/s1600/IMG_0419-001%5B1%5D.JPG" height="640" width="502" /></a></div>
<div style="clear: both; text-align: center;">
<span style="font-size: large;">Best Oatmeal Cookies</span></div>
<br />
<div class="MsoNoSpacing" style="margin: 0cm 0cm 0pt;">
<span lang="EN-US"><strong>Ingredients:<o:p></o:p></strong></span></div>
<br />
<div class="MsoNoSpacing" style="margin: 0cm 0cm 0pt;">
<span lang="EN-US">3 large eggs, beaten<o:p></o:p></span></div>
<span lang="EN-US">1 cup raisins<o:p></o:p></span><br />
<span lang="EN-US">1 ½ teaspoon vanilla extract<o:p></o:p></span><br />
<span lang="EN-US">1 cup butter
softened “<b style="mso-bidi-font-weight: normal;">not melted in the microwave</b>”
<span style="mso-tab-count: 1;"> </span><span style="mso-spacerun: yes;"> </span><o:p></o:p></span><br />
<span lang="EN-US">1 cup packed brown sugar<o:p></o:p></span><br />
<span lang="EN-US">½ cup white sugar (if you prefer your
cookie too sweet use one cup)<o:p></o:p></span><br />
<span lang="EN-US">1 ¾ - 2 cups all-purpose flour depends
on the flour and the humidity <o:p></o:p></span><br />
<span lang="EN-US">1 ½ - 2 teaspoon ground cinnamon<o:p></o:p></span><br />
<span lang="EN-US">½ tsp. each freshly grated nutmeg and all
spice <o:p></o:p></span><br />
<span lang="EN-US">2 teaspoons baking soda<o:p></o:p></span><br />
<span lang="EN-US">3 cups rolled oats<o:p></o:p></span><br />
<br />
<div class="MsoNoSpacing" style="margin: 0cm 0cm 0pt;">
<b style="mso-bidi-font-weight: normal;"><span lang="EN-US">For
the cranberry oatmeal cookies<o:p></o:p></span></b></div>
<span lang="EN-US"></span><br />
<span lang="EN-US">1 cup cranberry <o:p></o:p></span><br />
<span lang="EN-US">1 cup toasted chopped cashews or
pistachios<o:p></o:p></span><br />
<span lang="EN-US">1 cup dark chocolate <o:p></o:p></span><br />
<br />
<div class="MsoNoSpacing" style="margin: 0cm 0cm 0pt;">
<b style="mso-bidi-font-weight: normal;"><span lang="EN-US">For
the raisin oatmeal cookies<o:p></o:p></span></b></div>
<br />
<div class="MsoNoSpacing" style="margin: 0cm 0cm 0pt;">
<span lang="EN-US">1 cup raisin <o:p></o:p></span></div>
<span lang="EN-US">1 cup toasted chopped almond , or walnuts/pecans<o:p></o:p></span><br />
<br />
<div class="MsoNoSpacing" style="margin: 0cm 0cm 0pt;">
<span lang="EN-US"><o:p> </o:p></span><span lang="EN-US"><strong>Directions:<o:p></o:p></strong></span></div>
<br />
<div class="MsoNoSpacing" style="margin: 0cm 0cm 0pt;">
<span lang="EN-US"><o:p> </o:p></span><span lang="EN-US">1. In two separate bowls soak the raisin
and the cranberry in hot water for 1 hour then drain on paper towel.<o:p></o:p></span></div>
<br />
<div class="MsoNoSpacing" style="margin: 0cm 0cm 0pt;">
<span lang="EN-US">2. Preheat oven to 350 degrees F (175
degrees C). <o:p></o:p></span></div>
<br />
<div class="MsoNoSpacing" style="margin: 0cm 0cm 0pt;">
<span lang="EN-US">3. In a large bowl, cream the soft butter
(do not melt the butter in the microwave the cookies will be flat) brown sugar,
and white sugar together. Whip the eggs one by one into the batter to get a smooth
fluffy texture.<o:p></o:p></span></div>
<br />
<div class="MsoNoSpacing" style="margin: 0cm 0cm 0pt;">
<span lang="EN-US">4. Sift together the flour, spices,
baking soda and the salt.<span style="mso-spacerun: yes;"> </span>Add the oats and
stir.<span style="mso-spacerun: yes;"> </span>Add the wet ingredients and keep
mixing with your hands and don’t use the machine it will over mix the
ingredients. Your hands are the best Machine.<o:p></o:p></span></div>
<br />
<div class="MsoNoSpacing" style="margin: 0cm 0cm 0pt;">
<span lang="EN-US">5. If you are planning to use the two kinds of cookies divide the batter in two bowls “<b style="mso-bidi-font-weight: normal;">otherwise</b> <b style="mso-bidi-font-weight: normal;">adjust the
stuffing ingredients</b>” in one bowl add one cup raisin, and one cup toasted
chopped almond.<span style="mso-spacerun: yes;"> </span>In the second bowl add
one cup cranberry, one cup chocolate and one cup toasted chopped cashews. Mix well to combine<o:p></o:p></span></div>
<br />
<div class="MsoNoSpacing" style="margin: 0cm 0cm 0pt;">
<span lang="EN-US">7. Leave the batter in the fridge for at
least 30 minutes.<o:p></o:p></span></div>
<br />
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<span lang="EN-US">8- Line the baking trays with parchment
papers; either use a tablespoon and drop the cookies or use an ice cream scoop
, which<span style="mso-spacerun: yes;"> </span>I used <span style="mso-spacerun: yes;"> </span>2 inch scoop for my cranberry cookies and got large
cookies, for the raisin almond cookies I rolled by hand a walnut size balls .<o:p></o:p></span></div>
<br />
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<span lang="EN-US">9.<span style="mso-spacerun: yes;">
</span>Bake the cookies in the preheated oven for 9-10 minutes depends on your
oven, keep your eyes as they get dark quickly.<o:p></o:p></span></div>
<br />
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<span lang="EN-US">Enjoy.<o:p></o:p></span></div>
<span lang="EN-US"><o:p> </o:p></span><br />
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<div align="center">
Cranberry, Chocolate Oatmeal Cookies </div>
<div align="center">
</div>
<div align="center">
</div>
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</div>
<div align="center">
Raisin Almond Oatmeal Cookies </div>
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<span lang="EN-US"><o:p> </o:p></span></div>
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Arlettehttp://www.blogger.com/profile/02596891473316863494noreply@blogger.com2tag:blogger.com,1999:blog-3690212285672336035.post-36990330427338283932015-02-20T12:00:00.000-05:002015-02-24T19:03:51.904-05:00Northern Ontario Breakfast<div class="MsoNormal" style="margin: 0cm 0cm 0pt;">
<span style="font-family: "Constantia","serif"; font-size: 12pt;">Hello
dear friends, I hope you are not cold like me.<span style="mso-spacerun: yes;">
</span>The weather is extremely cold, all this week the temperature was between
-40C to -45C with the wind-chill, and the school buses are not running in this
cold weather, this is not fun for working parents, when they get the call that
the school buses are not running due to severe cold weather.<o:p></o:p></span></div>
<br />
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<span style="font-family: "Constantia","serif"; font-size: 12pt;">I
can imagine their chaos to rush the children to drop them to school before they
go to work, and the same in the afternoon, either they have to leave early to
pick up the children to take an hour from their schedule to pick up the children
and then go back to work… not fun at all.<o:p></o:p></span></div>
<br />
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<span style="font-family: "Constantia","serif"; font-size: 12pt;">For
some time I was planning on inviting a dear friend for breakfast but the timing
didn’t work for both of us.<span style="mso-spacerun: yes;"> </span>Yesterday we
both decided that we do need to get together and enjoy some quality time … and
for that I decided to make a pancakes breakfast, to be honest I was wishing on
a Lebanese breakfast, but either the weather or the convenient were working for
me.<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0cm 0cm 0pt;">
<span style="font-family: "Constantia","serif"; font-size: 12pt;">For
my breakfast I decided to prepare savoury and sweet pancakes and serve them
with tea and then end up with Turkish coffee and cardamom Danish Fritters. <o:p></o:p></span></div>
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<span style="font-family: "Constantia","serif"; font-size: 12pt;">For
some years I had <b style="mso-bidi-font-weight: normal;">a Æbleskive </b>(Danish
Fritters) cast iron pan which I never used, and every time I make pancakes or
waffles I plan to use my fritters pan and practice on making some , this never
happened, until yesterday –which I advise don’t try it when you have company
coming and you are busy doing more than one thing at one time.<span style="mso-spacerun: yes;"> </span>I thought it’s an easy process heating the
pan greasing it pouring and then turning – it is not and you need practice to
be able to pour the right amount, control the heat, and be an expert in turning
the fritters...<span style="mso-spacerun: yes;"> </span>I did make two pans the
first one was not good at all, the second pan were accepted but my batter was
not enough to get a real round fluffed fritter.<span style="mso-spacerun: yes;">
</span>I didn’t give up, I need to practice more.<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0cm 0cm 0pt;">
<span style="font-family: "Constantia","serif"; font-size: 12pt;">For
the savoury pancakes I added white pepper, sharp old cheddar cheese, dash of
nutmeg and I sprinkled some Himalayan sea salt .<span style="mso-spacerun: yes;"> </span>Chopped chives or green onions will complete
the flavour but to be honest it was so cold to go out warm the car for at least
30 minutes to drive to the store and pick up a package of chives.<span style="mso-spacerun: yes;"> </span>If you are trying this version do add some it
will lift the flavour .<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0cm 0cm 0pt;">
<span style="font-family: "Constantia","serif"; font-size: 12pt;">For
my sweet pancakes what is better than Northern Ontario Blueberry pancakes
served with amazing local maple syrup (this past summer I got some nice local
blueberries from a friend who sell at the farmer’s market and I froze them, the
berries you buy at the store these days don’t <span style="mso-spacerun: yes;"> </span>the same at all, they are good for decoration
only)<o:p></o:p></span></div>
<br />
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<span style="font-family: "Constantia","serif"; font-size: 12pt;">I
served my pancakes with a local Northern Ontario maple syrup, prepared by my
friend Lori who is producing amazing products from the maple sap and she won
many prizes for <span style="mso-spacerun: yes;"> </span>the good quality of her
products, Lori also participate at the North Bay Farmer’s Market from May till October
.<span style="mso-spacerun: yes;"> </span>I do use her maple syrup in some
savoury dishes, with salmon and in marinating meat.</span></div>
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<span style="font-family: "Constantia","serif"; font-size: 12pt;">
</span><br />
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<span style="font-family: "Constantia","serif"; font-size: 12pt;"></span></div>
<div style="text-align: center;">
<span style="font-family: "Constantia","serif"; font-size: 12pt;">
</span><span style="font-family: "Constantia","serif"; font-size: 12pt;"><strong>Danish Fritters </strong></span></div>
<span style="font-family: "Constantia","serif"; font-size: 12pt;">
</span><br />
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<strong>Bella Hill Maple Syrup Products</strong></div>
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<div class="MsoNormal" style="margin: 0cm 0cm 0pt;">
<b style="mso-bidi-font-weight: normal;"><span style="font-family: "Constantia","serif"; font-size: 14pt;">Best Pancakes Recipe<o:p></o:p></span></b></div>
<div class="MsoNormal" style="margin: 0cm 0cm 0pt;">
<b style="mso-bidi-font-weight: normal;"><span style="font-family: "Constantia","serif"; font-size: 14pt;"></span></b><span style="font-family: Times New Roman;"></span> </div>
<div class="MsoNormal" style="margin: 0cm 0cm 0pt;">
<span style="font-family: "Constantia","serif"; font-size: 12pt;">1¾ cup buttermilk or 1 ½ cup milk + ¼ cup white vinegar<o:p></o:p></span></div>
<div class="MsoNormal" style="margin: 0cm 0cm 0pt;">
<span style="font-family: "Constantia","serif"; font-size: 12pt;">2 cups all-purpose flour<o:p></o:p></span></div>
<div class="MsoNormal" style="margin: 0cm 0cm 0pt;">
<span style="font-family: "Constantia","serif"; font-size: 12pt;">2 tbsp. sugar <span style="mso-spacerun: yes;"> </span>-<span style="mso-spacerun: yes;"> </span>1/4 cup if you are making sweet version<o:p></o:p></span></div>
<div class="MsoNormal" style="margin: 0cm 0cm 0pt;">
<span style="font-family: "Constantia","serif"; font-size: 12pt;">2 tsp. baking powder<o:p></o:p></span></div>
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<span style="font-family: "Constantia","serif"; font-size: 12pt;">1 tsp baking soda<o:p></o:p></span></div>
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<span style="font-family: "Constantia","serif"; font-size: 12pt;">1 tsp salt<o:p></o:p></span></div>
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<span style="font-family: "Constantia","serif"; font-size: 12pt;">2 eggs<o:p></o:p></span></div>
<div class="MsoNormal" style="margin: 0cm 0cm 0pt;">
<span style="font-family: "Constantia","serif"; font-size: 12pt;">¼ cup melted butter plus extra for the pan or use cooking spray<o:p></o:p></span></div>
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<span style="font-family: Times New Roman;"></span><br /></div>
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<b style="mso-bidi-font-weight: normal;"><span style="font-family: "Constantia","serif"; font-size: 12pt;">Direction <o:p></o:p></span></b></div>
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<span style="font-family: "Constantia","serif"; font-size: 12pt;"></span> </div>
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<span style="font-family: "Constantia","serif"; font-size: 12pt;">In a bowl whip the eggs until fluffy add the melted butter, buttermilk and sugar and mix well.<span style="mso-spacerun: yes;"> </span>In another bowl sift all the dry ingredients and then add the wet ingredients to the dry and mix until no lumps.<span style="mso-spacerun: yes;"> </span><o:p></o:p></span></div>
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<span style="font-family: Times New Roman;"></span><br /></div>
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<span style="font-family: "Constantia","serif"; font-size: 12pt;">You can prepare this mix and leave it in the fridge and take it out one hour before cooking, or prepare the mix and let it rest for half an hour to rest before you start making your pancakes.<span style="mso-spacerun: yes;"> </span>Some flour requires more liquid than others, you might need more buttermilk to adjust the recipe.</span> </div>
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<span style="font-family: "Constantia","serif"; font-size: 12pt;"></span><span style="font-family: Times New Roman;"></span> </div>
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<span style="font-family: "Constantia","serif"; font-size: 12pt;">I doubled the amount to have enough for my recipes.<o:p></o:p></span></div>
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<span style="font-family: "Constantia","serif"; font-size: 12pt;">I hope you give this recipe a try, honestly it’s an amazing recipe and the pancakes are fluffy with amazing flavour . <o:p></o:p></span></div>
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Cheese Pancakes some has cheese and blueberries</div>
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Arlettehttp://www.blogger.com/profile/02596891473316863494noreply@blogger.com3tag:blogger.com,1999:blog-3690212285672336035.post-39357995469952762622015-02-17T20:25:00.004-05:002021-08-05T16:02:12.502-04:00Best Gourmet Chili<div class="forecast-intro">
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<span style="font-family: "Constantia","serif"; font-size: 12pt; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-CA;">Day-after-day
it seems you hear of weather records being shattered . it seems we are
bombarded by records we hear on a day-to-day basis. Is there a reason for
this? </span></div>
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<span style="font-family: "Constantia","serif"; font-size: 12pt; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-CA;"> """</span><span style="font-family: "Constantia","serif"; font-size: 18pt; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-CA;">Global warming</span><span style="font-family: "Constantia","serif"; font-size: 12pt; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-CA;">"""</span><span style="font-family: "Constantia","serif"; font-size: 12pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-CA;"><o:p></o:p></span></div>
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<span style="font-family: "Constantia","serif"; font-size: 12pt; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-CA;">Since
mother nature is not mercy on us these days, especially if you live in Northern
Ontario where the temperature hits -40C up to -45C with the wind-chill, and
when the weather is extremely cold you often think of something warm and
satisfying and tastes better the second day and freezes well in case of any
leftovers. You can prepare the chili in a slow cooker and when you come
home from work, your dinner is ready to serve, you can cook it on
top of the stop, or even bake it in the oven.</span></div>
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</span></div>
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<b><span lang="EN-US" style="font-family: "Constantia","serif"; font-size: 18pt; mso-ansi-language: EN-US; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-CA;">Best Gourmet Chili</span></b></div>
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<b><span lang="EN-US" style="font-family: "Constantia","serif"; font-size: 18pt; mso-ansi-language: EN-US; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-CA;"><o:p></o:p></span></b> </div>
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</span></div>
</span><div class="MsoNormal" style="margin: 0cm 0cm 0pt; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<b><span lang="EN-US" style="font-family: "Constantia","serif"; font-size: 18pt; mso-ansi-language: EN-US; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-CA;">Ingredients</span></b><span style="font-family: "Constantia","serif"; font-size: 12pt; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-CA;"><o:p></o:p></span></div>
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<span lang="EN-US" style="font-family: "Constantia","serif"; font-size: 12pt; mso-ansi-language: EN-US; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-CA;"><br />
1/4 c olive oil<br />
1 lb. roast meat cut into small pieces (sirloin roast)<br />
1 lb. ground Italian sausage, ( I will share my recipe later)<o:p></o:p></span></div>
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<span lang="EN-US" style="font-family: "Constantia","serif"; font-size: 12pt; mso-ansi-language: EN-US; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-CA;">2 lbs. ground beef<br />
2 c diced onions</span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span lang="EN-US" style="font-family: "Constantia","serif"; font-size: 12pt; mso-ansi-language: EN-US; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-CA;">pound of good quality bacon<br />
1 green pepper, diced<br />
1 yellow pepper, diced<br />
1 red pepper, diced<br />
1/2 c red wine, such as Chianti, Merlot<br />
2 cans stewed tomatoes (14.5 oz.)<br />
1 can tomato sauce (29 oz.)<br />
2 tbsp. tomato paste<br />
2 tsp. kosher salt<br />
1 tsp. pepper<br />
2 tbsp. brown sugar<br />
2 tbsp. chili powder<br />
2 tbsp. cumin<br />
2 tsp. crushed red pepper flakes<o:p></o:p></span></div>
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<span lang="EN-US" style="font-family: "Constantia","serif"; font-size: 12pt; mso-ansi-language: EN-US; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-CA;">1 oz. unsweetened chocolate
or cocoa<br />
1 1/2 - 2 cups water from cooking the beans<br />
1 cup dry kidney beans and 1 cup black beans soaked and boiled </span><span style="font-family: "Constantia","serif"; font-size: 12pt; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-CA;"><o:p></o:p></span></div>
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<span lang="EN-US" style="font-family: "Constantia","serif"; font-size: 12pt; mso-ansi-language: EN-US; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-CA;">* Garnishes: Shredded
cheddar cheese, sour cream, sliced green onions, sliced radishes baked tortilla
strips or a piece of my corn bread.</span><span style="font-family: "Constantia","serif"; font-size: 12pt; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-CA;"><o:p></o:p></span></div>
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<b>Direction</b> </span><span style="font-family: "Constantia","serif"; font-size: 12pt; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-CA;"><o:p></o:p></span></div>
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<span style="font-family: "Constantia","serif"; font-size: 12pt; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-CA;"> <o:p></o:p></span></div>
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<span style="font-family: "Constantia","serif"; font-size: 12pt; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-CA;">1) Heat oil in a large pot and brown the stew meat
on all sides. Remove at set aside. Brown the Italian sausage and
ground beef. Remove to the same bowl as the stew meat.<br />
2) Remove excess oil leaving about 2 tbsp. and add the onions and peppers.
Sauté until tender. Add the wine and reduce by half.<br />
3) Return the meat and any juices that have accumulated to the pot and add all
remaining ingredients (tomatoes through red pepper flakes). Bring to a
boil. Reduce to simmer and cook for 2 hours on medium low , stirring
occasionally. the meat will shred completely.<br />
4) Add the beans and let the chili simmer for another 1-2 hours , stirring
occasionally.</span><span style="color: blue; font-family: "Constantia","serif"; font-size: 10.5pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-CA; mso-no-proof: yes;"> <o:p></o:p></span></div>
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<span style="font-family: "Constantia","serif"; font-size: 12pt; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-CA;"><o:p> </o:p></span></div>
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<span style="font-family: "Constantia","serif"; font-size: 12pt; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-CA;"><o:p> </o:p></span></div>
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<span style="color: red; font-family: "Constantia","serif"; font-size: 12pt; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-CA; mso-no-proof: yes;">Note:<span style="mso-spacerun: yes;"> </span>in case you cannot find a good quality
sausages, you can substitute one pound of good quality smoke bacon, and use the
fat rendered from the bacon to fry the meat and the vegetables.</span><span style="font-family: "Constantia","serif"; font-size: 12pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-CA;"><o:p></o:p></span></div>
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<span style="color: red; font-family: "Constantia","serif"; font-size: 12pt; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-CA; mso-no-proof: yes;">M</span><span style="color: red; font-family: "Constantia","serif"; font-size: 12pt; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-CA;">y addition to the recipe two sprigs of finely chopped celery, two finely
chopped carrots, and two smoked chipotle chili from a jar with the juice.</span><span style="font-family: "Constantia","serif"; font-size: 12pt; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-CA;"> </span><span style="font-family: "Constantia","serif"; font-size: 12pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-CA;"><o:p></o:p></span></div>
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<span style="font-family: "Constantia","serif"; font-size: 12pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-CA;"> <o:p></o:p></span></div>
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<b><span style="font-family: "Constantia","serif"; font-size: 18pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-CA;">Buttermilk Corn Bread</span></b><span style="font-family: "Constantia","serif"; font-size: 12pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-CA;"> </span></div>
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<span style="font-family: "Constantia","serif"; font-size: 12pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-CA;"><o:p></o:p></span> </div>
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<span lang="EN-US" style="font-family: "Constantia","serif"; mso-fareast-language: EN-CA;"> <o:p></o:p></span></div>
<div class="MsoNoSpacing" style="margin: 0cm 0cm 0pt;">
<span lang="EN-US" style="font-family: "Constantia","serif"; mso-fareast-language: EN-CA;">1/2 cup of sweet butter<o:p></o:p></span></div>
<div class="MsoNoSpacing" style="margin: 0cm 0cm 0pt;">
<span lang="EN-US" style="font-family: "Constantia","serif"; mso-fareast-language: EN-CA;">½ - 2/3 cup white sugar depends how sweet you like
it<o:p></o:p></span></div>
<div class="MsoNoSpacing" style="margin: 0cm 0cm 0pt;">
<span lang="EN-US" style="font-family: "Constantia","serif"; mso-fareast-language: EN-CA;">2 eggs<o:p></o:p></span></div>
<div class="MsoNoSpacing" style="margin: 0cm 0cm 0pt;">
<span lang="EN-US" style="font-family: "Constantia","serif"; mso-fareast-language: EN-CA;">1 cup buttermilk <o:p></o:p></span></div>
<div class="MsoNormal" style="margin: 0cm 0cm 0pt;">
<span style="font-family: "Constantia","serif"; font-size: 12pt;">1
cup flour <o:p></o:p></span></div>
<div class="MsoNormal" style="margin: 0cm 0cm 0pt;">
<span style="font-family: "Constantia","serif"; font-size: 12pt;">1
cup coarse cornmeal <o:p></o:p></span></div>
<div class="MsoNormal" style="margin: 0cm 0cm 0pt;">
<span style="font-family: "Constantia","serif"; font-size: 12pt;">½
cup frozen or fresh corn <o:p></o:p></span></div>
<div class="MsoNormal" style="margin: 0cm 0cm 0pt;">
<span style="font-family: "Constantia","serif"; font-size: 12pt;">½
tsp. baking soda<o:p></o:p></span></div>
<div class="MsoNormal" style="margin: 0cm 0cm 0pt;">
<span style="font-family: "Constantia","serif"; font-size: 12pt;">½
tsp. sea salt<o:p></o:p></span></div>
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<span style="font-family: "Constantia","serif"; font-size: 12pt;"><o:p> </o:p></span></div>
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<span style="font-family: "Constantia","serif"; font-size: 12pt;">Melt
the butter and mix in all the ingredients and whip well to avoid any
lumps.<span style="mso-spacerun: yes;"> </span>Warm the oven at 375F , grease an
8x8 square pan and you can line it with a parchment , pour the mixture, smooth
the top by tapping the tray on the counter, bake for 35-40 minutes or<o:p></o:p></span></div>
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<span style="font-family: "Constantia","serif"; font-size: 12pt;">Until
golden brown and the toothpick comes clean.</span></div>
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<span style="font-family: "Constantia","serif"; font-size: 12pt;"></span> </div>
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<span style="font-family: "Constantia","serif"; font-size: 12pt;">I hope you give these recipes a try , and let me know what do you think .</span></div>
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<span style="font-family: "Constantia","serif"; font-size: 12pt;"></span> </div>
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<span style="font-family: "Constantia","serif"; font-size: 12pt;">Blessing</span></div>
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<span style="font-family: "Constantia","serif"; font-size: 12pt;">Arlette</span></div>
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<span style="font-family: "Constantia","serif"; font-size: 12pt;"></span> </div>
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<span style="font-family: "Constantia","serif"; font-size: 12pt;"></span> </div>
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<span style="font-family: "Constantia","serif"; font-size: 12pt;"><o:p></o:p></span> </div>
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<o:p><span style="font-size: x-small;"> </span></o:p></div>
<br /></div>
Arlettehttp://www.blogger.com/profile/02596891473316863494noreply@blogger.com3tag:blogger.com,1999:blog-3690212285672336035.post-42345114803303974642015-02-14T23:43:00.005-05:002021-07-19T19:47:32.775-04:00Amazing Pastry Dough<br />
<span class="tag">
<br />
</span><br />
<div class="MsoNormal" style="margin: 0cm 0cm 0pt;">
Hello
– Marhaba to all my dear friends, amazing blogger and lovely followers, I missed
you so much, missed visiting your amazing blogs, reading your mouth watering posts,
also I miss my followers and reading your comments, and feedback. <o:p></o:p></div>
<br />
<div class="MsoNormal" style="margin: 0cm 0cm 0pt;">
My
apology for staying away for so long, sometimes Life put you through many
tests, and trails and I thank God, that I am back to blogging and sharing my
food and baking with you all… I hope you forgive me for being away for so long.<o:p></o:p></div>
<br />
I
need to thank you all being sincere followers, and kept visiting my blog all
this time, and checking my recipes
specially the Lebanese Street Kaak and Homemade
Yogurt , which have more than 6000 visits.<o:p></o:p><br />
<br />
<div class="MsoNormal" style="margin: 0cm 0cm 0pt;">
I
like to share my amazing dough recipe with you ,but to be honest, I don’t measure my ingredients when I am
making this dough I use the basic 10 minutes sponge and add the ingredients to make an amazing
dough, sometimes I am short on yogurt I add sour cream but in less than required, sometimes all I have is 2% milk so I use that, sometimes I add olive oil instead of butter, and when I start kneading the dough by hand I can tell if it needs some of this or that... I can feel it in my hands .</div>
<br />
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I
start my recipe by preparing the “10
minutes sponge dough” <o:p></o:p></div>
<br />
<br />
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<strong>For the sponge<o:p></o:p></strong></div>
<br />
2
cups of flour<br />
1 1/2
cups of warm milk - you can use warm water instead<br />
1
tablespoons of yeast (this depends on the amount of flour you are using)<o:p></o:p><br />
2
tbsps. sugar <o:p></o:p><br />
Mix
well either by hand or in the machine until well combined and let it rest for
10-15 minutes<o:p></o:p><br />
its okay to leave it more.<br />
<br />
<strong></strong><br />
<strong></strong><br />
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<strong></strong><br />
<strong></strong><br />
<strong>For the dough<o:p></o:p></strong><br />
<br />
5
cups of flour<o:p></o:p><br />
1
cup of full fat yogurt or sour cream<br />
warm water for kneading in case it requires<br />
2
eggs <o:p></o:p><br />
½
cup sugar if you are making sweet dough only<o:p></o:p><br />
1
tsp. of group mahleb (I love the smell of mahleb in the dough)<o:p></o:p><br />
1
Tsp. or 1 tbsp. of sea salt depends if you are using the dough for savoury or sweet<o:p></o:p><br />
½
of butter <br />
<br />
<strong>Direction</strong><br />
<br />
<div class="MsoNoSpacing" style="margin: 0cm 0cm 0pt;">
Mix
all ingredients well to combine ,the dough has a sticky texture, this is how its supposed to be. Keep kneading until it will form a nice soft dough a bit sticky, I don't recommend adding lots of flour to turn it into a dry and stiff dough, you will not get the same results, and will be hard to work with.</div>
<span style="font-family: Times, "Times New Roman", serif;">
</span><span style="font-family: inherit;">I
don’t let it rest to rise, I put it in a freezer bag or a big Tupperware and leave
it to rest in the fridge for at least 24 - 48 hours before I use it. <o:p></o:p></span><br />
<span style="font-family: inherit;">
</span><span style="font-family: inherit;">You
can take the recipe play with it, add more flavours, spices. Its an amazing dough for spongy fluffy /brioche texture. I made lots of braided bread, stuffed it with savoury and sweet flavours. I hope you will give it a try then share your experience and maybe your photos. <o:p>Here is some of the photos using the dough</o:p></span><br />
<span style="font-family: inherit;">
</span><br />
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<div class="MsoNoSpacing" style="margin: 0cm 0cm 0pt;">
<span lang="EN-US" style="font-family: "Constantia","serif";"><o:p> </o:p></span><span style="font-family: "Constantia","serif"; font-size: 12pt;"><o:p> </o:p></span></div>
</span><br />
Arlettehttp://www.blogger.com/profile/02596891473316863494noreply@blogger.com3tag:blogger.com,1999:blog-3690212285672336035.post-30836543872076133952015-02-05T22:14:00.004-05:002020-07-01T02:13:20.996-04:00Friendship<br />
<div class="MsoNormal" style="margin: 0cm 0cm 0pt;">
</div>
<div class="MsoNormal" style="margin: 0cm 0cm 0pt;">
<span style="font-family: "Constantia","serif"; font-size: 12pt;">Friendship
is love, <o:p></o:p></span></div>
<span style="font-family: "Constantia","serif"; font-size: 12pt;">Without
friendship love means nothing! <o:p></o:p></span><br />
<span style="font-family: "Constantia","serif"; font-size: 12pt;">Without
friendship love is empty…<o:p></o:p></span><br />
<span style="font-family: "Constantia","serif"; font-size: 12pt;">Without
friendship love is boring...! <o:p></o:p></span><br />
<span style="font-family: "Constantia","serif"; font-size: 12pt;"><o:p> </o:p></span><br />
<div class="MsoNormal" style="margin: 0cm 0cm 0pt;">
<span style="font-family: "Constantia","serif"; font-size: 12pt;">Friendship
means sharing…<o:p></o:p></span></div>
<span style="font-family: "Constantia","serif"; font-size: 12pt;">People
learn to share from friendship, <o:p></o:p></span><br />
<span style="font-family: "Constantia","serif"; font-size: 12pt;">Share
everything they have in life, <o:p></o:p></span><br />
<br />
<div class="MsoNormal" style="margin: 0cm 0cm 0pt;">
<span style="font-family: "Constantia","serif"; font-size: 12pt;">Friendship
is like stars, <o:p></o:p></span></div>
<span style="font-family: "Constantia","serif"; font-size: 12pt;">Even
though we always see them together<o:p></o:p></span><br />
<span style="font-family: "Constantia","serif"; font-size: 12pt;">Always
mean to each other…<o:p></o:p></span><br />
<span style="font-family: "Constantia","serif"; font-size: 12pt;">But,
<o:p></o:p></span><br />
<span style="font-family: "Constantia","serif"; font-size: 12pt;">Sometimes
they argue! <o:p></o:p></span><br />
<br />
<div class="MsoNormal" style="margin: 0cm 0cm 0pt;">
<span style="font-family: "Constantia","serif"; font-size: 12pt;">Friendship
is like flower, <o:p></o:p></span></div>
<span style="font-family: "Constantia","serif"; font-size: 12pt;">Soft
but strong! <o:p></o:p></span><br />
<span style="font-family: "Constantia","serif"; font-size: 12pt;">Friendship
is like sun, <o:p></o:p></span><br />
<span style="font-family: "Constantia","serif"; font-size: 12pt;">Bright
and beautiful! <o:p></o:p></span><br />
<br />
<div class="MsoNormal" style="margin: 0cm 0cm 0pt;">
<span style="font-family: "Constantia","serif"; font-size: 12pt;">Friendship
is everything in life, <o:p></o:p></span></div>
<span style="font-family: "Constantia","serif"; font-size: 12pt;">Life
without friendship is like life without air…<o:p></o:p></span><br />
<span style="font-family: "Constantia","serif"; font-size: 12pt;">Life
without friendship is like eats without food<o:p></o:p></span><br />
<span style="font-family: "Constantia","serif"; font-size: 12pt;">And<o:p></o:p></span><br />
<span style="font-family: "Constantia","serif"; font-size: 12pt;">Life
without friendship is like body without soul…<o:p></o:p></span><br />
<br />
<div class="MsoNormal" style="margin: 0cm 0cm 0pt;">
<span style="font-family: "Constantia","serif"; font-size: 12pt;">Friendship
is wide! <o:p></o:p></span></div>
<span style="font-family: "Constantia","serif"; font-size: 12pt;">Anybody
can be our friend, <o:p></o:p></span><br />
<span style="font-family: "Constantia","serif"; font-size: 12pt;">Our
parents, our grandparents, our sister, our brother, our school principal! <o:p></o:p></span><br />
<span style="font-family: "Constantia","serif"; font-size: 12pt;">and
even our followers and subscribers.<span style="mso-spacerun: yes;"> </span>I
miss you all and sorry that I've been away<o:p></o:p></span><br />
<span style="font-family: "Constantia","serif"; font-size: 12pt;">for such a long time.<o:p></o:p></span><br />
<br />
<div class="MsoNormal" style="margin: 0cm 0cm 0pt;">
<span style="font-family: "Constantia","serif"; font-size: 12pt;">Friendship….<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0cm 0cm 0pt;">
<span style="font-family: "Constantia","serif"; font-size: 12pt;">Is
everything! <o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0cm 0cm 0pt;">
<span style="font-family: "Constantia","serif"; font-size: 12pt;"><span style="mso-spacerun: yes;"></span></span> </div>
<div class="MsoNormal" style="margin: 0cm 0cm 0pt;">
<span style="font-family: "Constantia","serif"; font-size: 12pt;">Qistina
Zaini<o:p></o:p></span></div>
Arlettehttp://www.blogger.com/profile/02596891473316863494noreply@blogger.com1tag:blogger.com,1999:blog-3690212285672336035.post-657488294159683302015-02-05T20:19:00.001-05:002018-06-07T16:03:44.914-04:00FESTIVE RICE PUDDING - ME-GH-LEH<div>
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This is a Special Christmas Eve Pudding, celebrating the birth of Jesus Christ, then the tradition continued to include every house celebrating a new born baby, the pudding will be served to family and friends<br />
Ingredients:<br />
1 cup of pounded rice (Rice Powder)<br />
8-9 cups of water (some rice requires 9 cups)<br />
1 ¼ cups of sugar (depends on your taste) or 1 cup of healthy sweetener(swerve,stevia or your choice)<br />
1 tbsp of Caraway seeds<br />
1 tbsp of anise seeds<br />
1 tbsp of Cinnamon<br />
preparation<br />
Rinse the spices specially the anise seeds, which grew in earth and contains sand, let them dry on a paper towel, then ground them in an electric spice machine.<br />
In a thick bottom pot add 4 cups of water and the rice, if you are using store bought ground spices, add the spices to the other half of the water, in a bowl, and stir by hand, then wait around five minutes you will notice that the spices will float to the surface. Carefully and making sure not to stir the bottom drain the water and the spices, over the pot with the rest of the water. You will notice that there is sand resting in the bottom of the bowl.<br />
Stir the mixture in the pot and cook on a medium high heat until it boils, lower the heat, and keep stirring as it stick to the bottom of the pot, add the sugar and keep stirring, if the rice thickened before it cooked completely add ½ cup of water, and stir the rice when it cooks completely will thickens and the seeds will double it will take around 30 minutes or so depends on the rice , you can taste to check for doneness turn your wooden spoons and run your finger through the middle of the pudding or "custard " if a clear path is left and an even run less film is left on the spoon the pudding is ready. Serve in bowls or in a big platter. Leave till cool completely before you decorate the top with unsweetened coconuts, silvered almond, walnuts, and pine nuts or any toasted unsalted nuts.<br />
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I hope you will give this dessert a try, its very tasty, economic depends on your topping, and above all its vegan, and gluten free, and healthy.</div>
Arlettehttp://www.blogger.com/profile/02596891473316863494noreply@blogger.com0tag:blogger.com,1999:blog-3690212285672336035.post-15746729822489226032010-05-25T11:25:00.005-04:002015-02-15T00:24:22.779-05:00Kitchen Towels for Sale<span style="font-family: Georgia, "Times New Roman", serif;">Hello dear friends , the Farmer's Market Season Started last week. I want to appologize from all of you my dear friends, for not visiting so often and checking your amazing recipes and mouth watering photos...I even don't have the time to do new posting, though I am taking lots of photos. </span><br />
<br />
<span style="font-family: Georgia, "Times New Roman", serif;">Today my post is not about a new recipe but about a talented friend who does weaving at home, and creates amazing line of kitchen towels... I took some photos last weekend for her display to share with you, and to let you know that if you need to buy her towels you can contact me and I can arrange that for you.</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"></span><br />
<br />
<span style="font-family: Georgia, "Times New Roman", serif;">These are some photos for the amazing towels with beautiful colors and designs. Later I will post an old towel she did eighteen years ago, the towel still brand new, and every time she washes it revitalizes. They are made from organic cotton. Her customers keep repeating that they have been using the towels since many years, and still look brand new. You can wash them in the washing machine, and the more you wash them the better they look.</span><br />
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<span style="font-family: Georgia, "Times New Roman", serif;">The towels are very big 49 x 24. My friend also makes dish cloths; they are on top of the kitchen towels.... The price of each towel is $ 20.00 plus shipping. </span><br />
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<span style="font-family: Georgia, "Times New Roman", serif;">Some customers buy these towels as Christmas gifts, wedding showers, and birthday gifts.</span><br />
<br />
<span style="font-family: Georgia, "Times New Roman", serif;">Also my friend makes baby blanket set , as well as she weaves winter wool blankets.</span><br />
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<strong><span style="font-family: Georgia, "Times New Roman", serif;">Navy & Green Towel - the small towel is dish cloth</span></strong></div>
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<span style="font-family: Georgia, "Times New Roman", serif;"><strong>Orange & brown towel</strong></span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">Pink & Green Towel</span></div>
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<strong><span style="font-family: Georgia, "Times New Roman", serif;">Almost the width of my dinning table</span></strong></div>
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<strong><span style="font-family: Georgia, "Times New Roman", serif;">Turquoise , Green & light orange Towel</span></strong> </div>
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<strong><span style="font-family: Georgia, "Times New Roman", serif;">Light Blue and Yellow Towel</span></strong></div>
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<strong><span style="font-family: Georgia, "Times New Roman", serif;">Orange & Grey Towel</span></strong></div>
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<strong><span style="font-family: Georgia, "Times New Roman", serif;">Multi Color Towel</span></strong></div>
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<span style="font-family: Georgia, "Times New Roman", serif;"><strong>Orange & Navy Blue Towel</strong></span></div>
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<strong><span style="font-family: Georgia, "Times New Roman", serif;">Orange and Brown Towel</span></strong></div>
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<strong><span style="font-family: Georgia, "Times New Roman", serif;">Also my friend makes baby blankets and wool blankets </span></strong></div>
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<strong><span style="font-family: Georgia, "Times New Roman", serif;">winter wool socks, and fabric toys. if any one is interested I can take some photos</span></strong> </div>
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Arlettehttp://www.blogger.com/profile/02596891473316863494noreply@blogger.com26tag:blogger.com,1999:blog-3690212285672336035.post-31943739295164206342010-05-18T22:07:00.004-04:002018-04-24T16:11:03.470-04:00Homemade Yogurt and Shankleesh<span style="font-family: "georgia" , "times new roman" , serif;">I promised you in an earlier posting about a homemade yogurt recipe, also from the same recipe we can make a mezza platter which we all enjoy- Shankleesh - you can serve it as a mezza platter or as side dish, or even for lunch. </span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;">Homemade Yogurt is a healthy source of protein, calcium, magnesium, and other essential vitamins, whose active bacterial cultures aid in digestion. You can make yogurt in your own home for a fraction of the cost of the typical store-bought type and it requires no special equipment</span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;">Home made yogurt tastes better, and it doesn’t include preservatives, sugar, or chemical added, no packaging wasted. This an old posting for making homemade yogurt.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><a href="http://phoeniciangourmet.blogspot.com/2009/03/home-made-yogurt-and-cheese-yogurt.html/">http://phoeniciangourmet.blogspot.com/2009/03/home-made-yogurt-and-cheese-yogurt.html/</a></span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;"></span><span style="font-family: "georgia" , "times new roman" , serif;">In a heavy bottom pot, dissolve the powder milk in liquid milk and heat on a medium heat to start the small bubbles around the edge soon as it reached the boiling point take it off the heat and let it cool to reach the finger test. Make sure that your hands are extra clean; you are using your index to test the milk. To test the temperature of the milk, dip your index in the milk , you should be able to handle the heat till you count till No. 10 before the heat force you to withdraw your finger, if its cold you need to cook it couple of seconds more , if its too hot you need to cool it and try your index again. Make sure that the milk is at the right temperature to add the starter, if it’s cold it will not ferment, and if it’s too hot you will kill the starter. Temper your yogurt starter with some warm milk mix well then add it to the milk and stir well to combine.</span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;">cover the yogurt and let it ferment in a non draft place. It takes between four to six hours.</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">check after this time and if its turned to a solid yogurt leave the cover and put it in the fridge. </span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">for Shankleesh keep the yogurt covered in the fridge for at least four days to obtain the right flavour</span>.</div>
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<span style="font-size: large;">Now we are ready for the Shankleesh Recipe</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">In a clean thick bottom stainless steel pot add the yogurt and cook on a medium heat . You will notice after 10 minutes it is starting to break and gather in the centre (like making homemade ricotta)</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">when you get the right consistency and you had a separated mixture transfer the cooked yogurt to a clean cheesecloth and let it drain</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">drain well for couple of days , changing the cheese cloth every day</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">or you can let it dry on paper towel in the fridge.</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">before it dries completely add 1/2 tsp sea salt, 1/2 tsp chili pepper, and 2 tbsp of ground oregano, mix the spices well and roll the yogurt ball in this and let it dry completely (should feel like a dry white cheese, but still crumble)</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">some call for adding the salt and chili in the yogurt before you drain it, and I think you will loose the flavour as it will keep draining.</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">Leave it to dry in a cool place for couple of days more before serving.</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Don't throw the leftover brine. You can use it in making bread</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">To serve the Shankleesh, crumble in a plate and add chopped green onion and chopped tomatoes , adjust the salt and black pepper and cover with olive oil.</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">The flavour is a cross between Cottage Cheese and Greek Feta Cheese</span>.</div>
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<span style="font-size: large;"><strong>Note:</strong> </span><span style="color: red; font-family: "georgia" , "times new roman" , serif; font-size: small;">I am getting lots of emails asking about the temp of the milk before adding the starter. I did some this weekend and I used a thermometer and i tried my finger first then took it off the heat and measure it , it was 54C or 136F try to take it of the heat when it reaches 53C .</span><br />
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Arlettehttp://www.blogger.com/profile/02596891473316863494noreply@blogger.com34tag:blogger.com,1999:blog-3690212285672336035.post-17650012829096443052010-05-14T14:53:00.007-04:002010-05-17T01:54:20.228-04:00Bread Painting<div style="text-align: left;"><span style="font-family: Georgia, "Times New Roman", serif;"> Bread is becoming a big passion to me; I always search for new recipes, and bread techniques, to improve my skills. Artisan Breads are one of my favourite, I love toasted crunchy bread... I prepared my Artisan bread dough yesterday and let it rest in the fridge overnight, and this afternoon I used the dough to do some sandwich breads and an asparagus pie which I will post later.</span><span style="font-family: Georgia, "Times New Roman", serif;"><br />
</span><span style="font-family: Georgia, "Times New Roman", serif;">Couple of days ago I spotted a nice painted bread at La Table de Nana http://latabledenana.blogspot.com/2009/05/painting-bread-101.html/ then from there I ended at Chef Tess posting about her bread painting techniques http://cheftessbakeresse.blogspot.com/2009/06/basic-bread-painting-technique.html/ check her site and see the wonderful breads she makes.</span><span style="font-family: Georgia, "Times New Roman", serif;"><br />
</span><span style="font-family: Georgia, "Times New Roman", serif;">ne thing I need to add, my bread making is improving a lot, but oh my I do need to work on my painting skills. I had so much fun this evening with making my bread. I used ½ tsp of cocoa + ½ tsp coffee diluted in tsp of water then added some egg yolks, seems my mix was a bit on the runny side side, and the color came darker than expected. Its okay for a first trial, I need to do more practicing to master the technique. </span><span style="font-family: Georgia, "Times New Roman", serif;">I leave you with some photos</span><br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2H3XyNOMhafolVByz9Z3tXkFQIXavzTqkN4PUji6NqbUSogyrc-oSHCe7fF8kq2DUEMK2EEjmsf4XXZUlYpgc5fsC7W9RJ6wBl20pVNdOnfqaXaXIQ7ZXqIRxIhZkrO3OmfGrXQD1fFc/s1600/Bread+Painting5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2H3XyNOMhafolVByz9Z3tXkFQIXavzTqkN4PUji6NqbUSogyrc-oSHCe7fF8kq2DUEMK2EEjmsf4XXZUlYpgc5fsC7W9RJ6wBl20pVNdOnfqaXaXIQ7ZXqIRxIhZkrO3OmfGrXQD1fFc/s640/Bread+Painting5.jpg" width="512" wt="true" /></a></div></div>Arlettehttp://www.blogger.com/profile/02596891473316863494noreply@blogger.com17tag:blogger.com,1999:blog-3690212285672336035.post-49326617245390685242010-05-13T22:19:00.008-04:002015-03-19T01:03:58.953-04:00Pickled Eggplant & Green Pepper in Olive Oil - Makdous Batinjan wa Fleifleh<div class="separator" style="border: currentColor; clear: both; text-align: center;">
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<span style="font-family: "Centaur","serif"; font-size: 14pt;">Makdous
</span><span style="font-size: 14pt;">المكدوس</span><span style="font-family: "Centaur","serif"; font-size: 14pt;"> <span style="mso-spacerun: yes;"> </span><span style="mso-spacerun: yes;"> </span>are oil cured eggplants. Part of Levantine
cuisine, they are tiny, tangy eggplants stuffed with walnuts, red pepper,
garlic, olive oil and salt and chilli pepper.<o:p></o:p></span></div>
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<span style="font-family: "Centaur","serif"; font-size: 14pt;">And
the Beqaa Region is famous for the best produce and this type of pickles are
famous in that Region, especially in Baalback Area.<span style="mso-spacerun: yes;"> </span>Even the eggplant growing in that part of
Lebanon taste meatier and tastier than the rest. <o:p></o:p></span></div>
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<span style="font-family: "Centaur","serif"; font-size: 14pt;">Lebanese
Mountain Villages are well known for their food specialties. As winter takes
hold, villagers resort to their pantries for preserved delicacies. <span style="mso-spacerun: yes;"> </span>As I mentioned before my mom was born in a
small town outside Baalback called Fakha, like every woman there , they spend
the summer preparing all kinds of Mouneh , by preserving their vegetables
turning them into pickles or drying them on a thread to be dehydrated in the
cold snowy winter.<span style="mso-spacerun: yes;"> </span>The fruits are
preserved into jams, compote or dried, the fresh beans and legumes are dried, and
the wheat berries are turned into burghul or freikheh and or grounded into
flour.<span style="mso-spacerun: yes;"> </span>Meat are preserved with its fat
and kept in jars to be used during the winter cold days.<o:p></o:p></span></div>
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<span style="font-family: "Centaur","serif"; font-size: 14pt;">This
Makdous Recipe or Pickled Eggplant is a specialty to the Baalback region, and I
learned this recipe from my mom’s cousin who became one of the best professional
Makdous makers ever.<span style="mso-spacerun: yes;"> </span>Every year she
prepares more than 100 jars, mostly are given as house gift and every one waits
for his/her gift when she returns from the village. </span></div>
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<span style="font-family: "Centaur","serif"; font-size: 14pt;"></span> </div>
<span style="font-family: "Centaur","serif"; font-size: 14pt;">Pickles are a staple in the Lebanese Cuisine we eat them with our food like a side dish.</span><br />
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<span style="font-family: "Centaur","serif"; font-size: 14pt;">the eggplant and green peppers are usually served with a vegetarian dishes or in a pita sandwich.<span style="mso-spacerun: yes;"> </span>I hope that you will be encourage to give these pickles a try , you will not regret at all.</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">Makdous Batinjan - Eggplant cured in olive oil</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">1- boil enough water to cover the eggplant </span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">2- add the eggplant and cover with a towel to avoid turning them dark</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">3- boil for couple of minutes only</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">4- make sure a bowl of ice water is ready</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">5- move the eggplant from hot to ice water to stop cooking</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">6- when cool leave in the colander cover with a tray over them and weigh with some food cans to </span><span style="font-family: Georgia, "Times New Roman", serif;">drain all the water - leave for three days</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">7- stuff the center with a mix of minced garlic, toasted walnut, kosher salt and red chili</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">8-add them in the jar and turn the jar upside down for another three days, or until no more water is running out (leave then on the counter not in the fridge)</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">9- stand the jar up and fill it with good quality olive oil, yes you might need couple of litres . close tightly </span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">10- the makdous will be ready within 3 1/2 weeks</span></div>
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<span style="font-family: Georgia;">11- </span><span style="font-family: Georgia, "Times New Roman", serif;">choose small round purple eggplant for pickling. The flesh is white, barely has any seeds</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">enjoy with your meal, or as a sandwich </span>Amazing flavour</div>
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<span style="font-family: Georgia, "Times New Roman", serif;">Pickled Green Pepper </span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">preparing the green peppers similar to the eggplant.</span></div>
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<span style="font-family: Georgia;">1- boil the water then shut the heat, wash clean the heart either by opening the bottom or the top... i did the top, as i choose a long peppers.</span></div>
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<span style="font-family: Georgia;">2-leave the peppers in the boiling water for couple of minutes only, then move to colander to drain</span></div>
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<span style="font-family: Georgia;">3-the stuffing: garlic mashed (you need at least two big heads for each recipe) one cup or more toasted walnuts, and red chili depends on your taste, kosher salt around tbsp.</span></div>
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<span style="font-family: Georgia;"></span>4-<span style="font-family: Georgia, "Times New Roman", serif;">stuff the peppers and stack in the jar then turn the jar upside down for three days to drain. </span></div>
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5-<span style="font-family: Georgia, "Times New Roman", serif;"> Turn the jars up and cover with pure olive oil, close and let it</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">ferment for at least three - four weeks...</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">I used Italian Green Peppers as I have a problem digesting the round green peppers.</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">You can try any kind of green pepper for this recipe, even hot peppers will work</span></div>
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<strong><span style="font-family: Georgia, "Times New Roman", serif;">If you like to use the vinegar method of pickling eggplant this is the recipe:</span></strong> <br />
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<span style="font-family: Georgia, "Times New Roman", serif;">1- clean the top of the small eggplant by taking the hat off.</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">2- boil in water for couple of minutes with a towel over them (the towel will prevent the eggplant from turning dark)</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">3- quickly turn them into ice water to stop the cooking, you might need to change the water </span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">4-add 1/4 cup of white vinegar in the bottom of 1 1/2 ltr jar .(in Lebanon we use white wine or red wine vinegar or apple cider all home made so the acid amount is higher than what you get in the store) </span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">5- boil some water (i usually fill the jar with tap water then measure the amount to make sure how much i need and it takes less when its filled with pickles. Measure the water , boil it and add from 2-3 tables spoons kosher salt and let it cool completely. </span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">6- Fill the jar with the cooled eggplant over the vinegar, add the cooled water to cover the eggplants, and cover the jar tightly and leave to ferment for three to four weeks. </span></div>
Arlettehttp://www.blogger.com/profile/02596891473316863494noreply@blogger.com27tag:blogger.com,1999:blog-3690212285672336035.post-67998021875926968442010-05-08T13:49:00.004-04:002010-05-08T13:58:38.380-04:00Happy Mother's Day<div style="text-align: center;"><em><span style="color: black; font-family: "Trebuchet MS", sans-serif;"><strong>A WONDERFUL MOTHER.</strong></span></em></div><div style="text-align: center;"><em><span style="color: black; font-family: "Trebuchet MS", sans-serif;"><strong></strong></span></em></div><div style="text-align: center;"><em><br />
<span style="color: black; font-family: "Trebuchet MS", sans-serif;"><strong></strong></span></em></div><div style="text-align: center;"><em><br />
<span style="color: black; font-family: "Trebuchet MS", sans-serif;"><strong></strong></span></em></div><div style="text-align: center;"><em><br />
<span style="color: black; font-family: "Trebuchet MS", sans-serif;"><strong></strong></span></em></div><div style="text-align: center;"><em><span style="color: black; font-family: "Trebuchet MS", sans-serif;"><strong>GOD made a wonderful mother,</strong></span></em></div><div style="text-align: center;"><em><br />
<span style="color: black; font-family: "Trebuchet MS", sans-serif;"><strong></strong></span></em></div><div style="text-align: center;"><em><span style="color: black; font-family: "Trebuchet MS", sans-serif;"><strong>A mother who never grows old;</strong></span></em></div><div style="text-align: center;"><em><br />
<span style="color: black; font-family: "Trebuchet MS", sans-serif;"><strong></strong></span></em></div><div style="text-align: center;"><em><span style="color: black; font-family: "Trebuchet MS", sans-serif;"><strong>He made her smile of the sunshine,</strong></span></em></div><div style="text-align: center;"><em><br />
<span style="color: black; font-family: "Trebuchet MS", sans-serif;"><strong></strong></span></em></div><div style="text-align: center;"><em><span style="color: black; font-family: "Trebuchet MS", sans-serif;"><strong>And He molded her heart of pure gold;</strong></span></em></div><div style="text-align: center;"><em><br />
<span style="color: black; font-family: "Trebuchet MS", sans-serif;"><strong></strong></span></em></div><div style="text-align: center;"><em><span style="color: black; font-family: "Trebuchet MS", sans-serif;"><strong>In her eyes He placed bright shining stars,</strong></span></em></div><div style="text-align: center;"><em><br />
<span style="color: black; font-family: "Trebuchet MS", sans-serif;"><strong></strong></span></em></div><div style="text-align: center;"><em><span style="color: black; font-family: "Trebuchet MS", sans-serif;"><strong>In her cheeks, fair roses you see;</strong></span></em></div><div style="text-align: center;"><em><br />
<span style="color: black; font-family: "Trebuchet MS", sans-serif;"><strong></strong></span></em></div><div style="text-align: center;"><em><span style="color: black; font-family: "Trebuchet MS", sans-serif;"><strong>God made a wonderful mother,</strong></span></em></div><div style="text-align: center;"><em><br />
<span style="color: black; font-family: "Trebuchet MS", sans-serif;"><strong></strong></span></em></div><div style="text-align: center;"><em><span style="color: black; font-family: "Trebuchet MS", sans-serif;"><strong>And He gave that dear mother to me.</strong></span></em></div><div style="text-align: center;"><em><br />
<span style="color: black; font-family: "Trebuchet MS", sans-serif;"><strong></strong></span></em></div><div style="text-align: center;"><em>~Pat O'Reilly~<br />
<span style="color: black; font-family: "Trebuchet MS", sans-serif;"><strong></strong></span></em></div><div style="text-align: center;"><em><br />
<span style="color: black; font-family: "Trebuchet MS", sans-serif;"><strong></strong></span></em></div><div style="text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiv7uKIXpPkyGRnh8PmEBTMTh3Ov04ON7YaipWiAFyGklcWgq3H_cJ2yW3H9EzzuB_FNTOiVZp9ze3Gaf0jhhV-Mxvr76LEIp9HX8MVE-vmhB9JeGKdyQI8jxAmE-DBCnppsOjjxn388A0/s1600/flowers+for+mom.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiv7uKIXpPkyGRnh8PmEBTMTh3Ov04ON7YaipWiAFyGklcWgq3H_cJ2yW3H9EzzuB_FNTOiVZp9ze3Gaf0jhhV-Mxvr76LEIp9HX8MVE-vmhB9JeGKdyQI8jxAmE-DBCnppsOjjxn388A0/s640/flowers+for+mom.jpg" tt="true" width="640" /></a></div></div><div style="text-align: center;"><em><br />
<span style="color: black; font-family: "Trebuchet MS", sans-serif;"><strong></strong></span></em></div><div style="text-align: center;"><em><br />
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<span style="font-family: Georgia, "Times New Roman", serif;">Ladies don't forgot our cross cultural cooking competition</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"> <a href="http://phoeniciangourmet.blogspot.com/2010/04/cross-cultural-cooking-competition.html">http://phoeniciangourmet.blogspot.com/2010/04/cross-cultural-cooking-competition.html</a></span><br />
<br />
<span style="font-family: Georgia, "Times New Roman", serif;">deadline May 17th.</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">You can send me or Adele a link to your recipe to entre the competition. </span></div>Arlettehttp://www.blogger.com/profile/02596891473316863494noreply@blogger.com18tag:blogger.com,1999:blog-3690212285672336035.post-20525094674286790892010-05-07T00:21:00.011-04:002010-05-12T11:11:59.733-04:00My thanks to you<span style="font-family: Georgia, "Times New Roman", serif;">I want to take the chance to thank all my good friends who inspired me through their food and recipes <strong>Mary</strong> of One Perfect Bite, <strong>Angie</strong> of Angie’s Recipes and <strong>Isabelle</strong> of Les <span class="goog-spellcheck-word">Gourmandises</span> d’Isa. Also I like to add my thanks to the authors of the <strong>Artisan Bread in five</strong> <strong>minutes a day</strong> for their recipes. </span><span style="font-family: Georgia, "Times New Roman", serif;">Here are some of the baking photos I made for the Shows.</span><br />
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<div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKaOofqhp4yE-for9udilICJc01SyrngP4YAME9a8ANBMaa54tl-PRZx_1lgdazzpoME7jDfNEeP0EsazNnZkyQUfo8bmxl6YE1ZA4JrMQb5DNIgVS8yTnV0YiVEqtEDA89Z1O_k58lvw/s1600/130-2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="460" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKaOofqhp4yE-for9udilICJc01SyrngP4YAME9a8ANBMaa54tl-PRZx_1lgdazzpoME7jDfNEeP0EsazNnZkyQUfo8bmxl6YE1ZA4JrMQb5DNIgVS8yTnV0YiVEqtEDA89Z1O_k58lvw/s640/130-2.JPG" tt="true" width="640" /></a></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><span style="font-family: Georgia, "Times New Roman", serif;">French Puff Breads & Flat Breads</span></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYw6eRejPrtXkHvnAMfz36uGw31ieG_Qb-oRnBgHFxUuugrtHqokbXZ5MUL3PeeYXWJfWfIn-lOzsqaHoyWrOhZWnUUuxAjlThFX3YyvxmqYnWuVNLEOTK1h20QwF5HuWVckTongJxL2Y/s1600/006-1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="520" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYw6eRejPrtXkHvnAMfz36uGw31ieG_Qb-oRnBgHFxUuugrtHqokbXZ5MUL3PeeYXWJfWfIn-lOzsqaHoyWrOhZWnUUuxAjlThFX3YyvxmqYnWuVNLEOTK1h20QwF5HuWVckTongJxL2Y/s640/006-1.JPG" tt="true" width="640" /></a></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><span style="font-family: Georgia, "Times New Roman", serif;">Inside the bread</span> </div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYlIzw54Fib4bCUVf1wdXzxSHTjYpbFO2hW-fq694F2t9zsnIqgBY1lCl5uEafAufh2daoEStbsav6F3HmpZXgu8ibsh6DQJ7ycQ1-k7o3grDQfc1KxkdUsLJWn1skT32yhCpphMtASIg/s1600/021-2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="532" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYlIzw54Fib4bCUVf1wdXzxSHTjYpbFO2hW-fq694F2t9zsnIqgBY1lCl5uEafAufh2daoEStbsav6F3HmpZXgu8ibsh6DQJ7ycQ1-k7o3grDQfc1KxkdUsLJWn1skT32yhCpphMtASIg/s640/021-2.JPG" tt="true" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: Georgia, "Times New Roman", serif;"></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhL-tugtBGwzjzrdwA-wb5203p4lpBfJEHi7L89xNM6ZvHOhRELLlBW1fBgioh5CjjfdaIp4csJRsGzKfTT059H0lPWa7984gmzZzRQIaJ1nijdD6dr7lAEoey2IEu7IaL-XnKV98m3bHc/s1600/017-1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="432" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhL-tugtBGwzjzrdwA-wb5203p4lpBfJEHi7L89xNM6ZvHOhRELLlBW1fBgioh5CjjfdaIp4csJRsGzKfTT059H0lPWa7984gmzZzRQIaJ1nijdD6dr7lAEoey2IEu7IaL-XnKV98m3bHc/s640/017-1.JPG" tt="true" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: Georgia, "Times New Roman", serif;"><strong>Chocolate Babka - Recipe from Mary</strong></span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: Georgia, "Times New Roman", serif;"><strong>Maple Cranberry Bread - Recipe From Angie</strong></span></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0SAU2IOU0KeL3u_AXX-IY2DgemhmAWbnVJZ3A9yddMaGXI29IMTy6I7RYAvDwhQ2U-cXtNMhja6fmgQ2o9Uo_HptLQxUBbbrGf3CeyzehLbmOOsA5LwZx4oq0sdWotKU6i0YqRvgA0gE/s1600/023-1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0SAU2IOU0KeL3u_AXX-IY2DgemhmAWbnVJZ3A9yddMaGXI29IMTy6I7RYAvDwhQ2U-cXtNMhja6fmgQ2o9Uo_HptLQxUBbbrGf3CeyzehLbmOOsA5LwZx4oq0sdWotKU6i0YqRvgA0gE/s640/023-1.JPG" tt="true" width="640" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzpAWZVRc4zC0fK7WDgJZM4zpnCQ01Bm8BEtBK0uYNffITuO5yx04wKZarc3biFfZ-WW5EEjexO87BK0bdyxAvfFOMD_XJGhdJ44TZue325UY14J5N2vW4lBy2ioVs2i0HFzgGmXqHSSE/s1600/045-1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="636" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzpAWZVRc4zC0fK7WDgJZM4zpnCQ01Bm8BEtBK0uYNffITuO5yx04wKZarc3biFfZ-WW5EEjexO87BK0bdyxAvfFOMD_XJGhdJ44TZue325UY14J5N2vW4lBy2ioVs2i0HFzgGmXqHSSE/s640/045-1.JPG" tt="true" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGsadpi3pPFrJBjbaUGt_y7UHlDTlfaY4Coi91Be-lyp9WyHAGA0KbygbX7XcJmidJPhmbNrYJwhwyKYPBULVpuG9HP72MipBJ-pJh94SzuNcThbDCbYx1ORq_U9UN_mSuFmEvUH5rZ6Y/s1600/Collages35.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGsadpi3pPFrJBjbaUGt_y7UHlDTlfaY4Coi91Be-lyp9WyHAGA0KbygbX7XcJmidJPhmbNrYJwhwyKYPBULVpuG9HP72MipBJ-pJh94SzuNcThbDCbYx1ORq_U9UN_mSuFmEvUH5rZ6Y/s640/Collages35.jpg" tt="true" width="428" /></a></div><div class="separator" style="clear: both; text-align: center;">French Puffed Bread</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjz10Trf95QePEK3h1MWeiC62Sap1tvHsXs-i4JmCaOXYkA_XxZhQzGYZ42Umf-3dJDQ6cTBtMAxxjwmhle1r1HjHz9pJer-pG48OGvYpaIL-z88Hi4v5Ecxwqhw2r1XkGv0H8JUplzNWo/s1600/Collages34.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjz10Trf95QePEK3h1MWeiC62Sap1tvHsXs-i4JmCaOXYkA_XxZhQzGYZ42Umf-3dJDQ6cTBtMAxxjwmhle1r1HjHz9pJer-pG48OGvYpaIL-z88Hi4v5Ecxwqhw2r1XkGv0H8JUplzNWo/s640/Collages34.jpg" tt="true" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;">Apricots,Dates & Spices Bread</div><div class="separator" style="clear: both; text-align: center;"><br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgA-VosRv5Y9wHsuSkX0rUz6-JB0lCGUwKcsXTiQyvaKCQCR4y7M4a_ZHrslaF1U-AxfUEGH3iz7X016ZsrhCBowa0i8NOdPbJpYfbz5ei4yOXUc-XmpR16Uek2AN8K1o9RJ0C_VpfrJ9g/s1600/2010-05-0218.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgA-VosRv5Y9wHsuSkX0rUz6-JB0lCGUwKcsXTiQyvaKCQCR4y7M4a_ZHrslaF1U-AxfUEGH3iz7X016ZsrhCBowa0i8NOdPbJpYfbz5ei4yOXUc-XmpR16Uek2AN8K1o9RJ0C_VpfrJ9g/s640/2010-05-0218.jpg" tt="true" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;">Walnut Bread</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggWwOZrZQ0ITLxTFaCpYx_GETelsyGbw2Cyn3k6DEZNlwD1hzCPnGylpfhwt6xxyN8aoUhZH5qWWAxMI2yOfeoo1jUMB-dAb3_sB7hpc7jxrq9kICqn6XUpz1s5vJjgUNX3DYTWAsAs54/s1600/081-1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="538" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggWwOZrZQ0ITLxTFaCpYx_GETelsyGbw2Cyn3k6DEZNlwD1hzCPnGylpfhwt6xxyN8aoUhZH5qWWAxMI2yOfeoo1jUMB-dAb3_sB7hpc7jxrq9kICqn6XUpz1s5vJjgUNX3DYTWAsAs54/s640/081-1.JPG" tt="true" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;">Flat Bread with fruit and spices</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgC_o__l9pvjimk02PxBsZ9VKpKIx-lVYEhP9pltFRknWu1OYAgmpN5i2B-DYtt7vs0gIDHXzIhlS79aRfTp6jIwQfbfK8f8BKRSc9BirelFu3rF-avKBcRMvdbboKYlhsJt29YCsqb4Y0/s1600/102-1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgC_o__l9pvjimk02PxBsZ9VKpKIx-lVYEhP9pltFRknWu1OYAgmpN5i2B-DYtt7vs0gIDHXzIhlS79aRfTp6jIwQfbfK8f8BKRSc9BirelFu3rF-avKBcRMvdbboKYlhsJt29YCsqb4Y0/s640/102-1.JPG" tt="true" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;">Raisin Cinnamon Bread</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWuxwvtwKnIyhdubEqBY1GxAWDGj7h1qGGbpGCUPcCp2La6JP_KNL9K3Mq6YMbNnqx5iHcZHhQQZ9oBj0wknf3_YPX9EZl43i8-8HsQssZ7BWKAhUks4ySKt3-XtZwBJ3_1UDavRAt8Ho/s1600/119-1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWuxwvtwKnIyhdubEqBY1GxAWDGj7h1qGGbpGCUPcCp2La6JP_KNL9K3Mq6YMbNnqx5iHcZHhQQZ9oBj0wknf3_YPX9EZl43i8-8HsQssZ7BWKAhUks4ySKt3-XtZwBJ3_1UDavRAt8Ho/s640/119-1.JPG" tt="true" width="480" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiN3JRExJXqvLV3r1upTXZX4qHsRl6MR-xCDqAvxt_-nroriSbXCNtMD7wNleUvpdKE0EI0v_iPFRb5k9an0JqUbmUM-rGxDd8UG2HKjr9c_zx5BtxG-3wzvqeXT1hkM0wmRehrPTZysOc/s1600/124-1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiN3JRExJXqvLV3r1upTXZX4qHsRl6MR-xCDqAvxt_-nroriSbXCNtMD7wNleUvpdKE0EI0v_iPFRb5k9an0JqUbmUM-rGxDd8UG2HKjr9c_zx5BtxG-3wzvqeXT1hkM0wmRehrPTZysOc/s640/124-1.JPG" tt="true" width="480" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;">Cinnamon Buns</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiJZ_SQmmQ1bGpdY6c7e9kWp6h0G70hRa7USqbCDBOmQgsJMm7_BRkQqvbZyi6clsGcPqch-JtTWDjn49FmyK4ZerNH1meFugqOxoCiXtxY0rFN9vEJxte4VKAYaGj5C7E2r9RoVocluw/s1600/133-1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="512" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiJZ_SQmmQ1bGpdY6c7e9kWp6h0G70hRa7USqbCDBOmQgsJMm7_BRkQqvbZyi6clsGcPqch-JtTWDjn49FmyK4ZerNH1meFugqOxoCiXtxY0rFN9vEJxte4VKAYaGj5C7E2r9RoVocluw/s640/133-1.JPG" tt="true" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: Georgia, "Times New Roman", serif;">Ninety Cinnamon Buns and 15 Raisin Breads (Brioche Base dough- Recipe Artisan Bread Book) and 20 breads were sold in less than 1.30 minutes</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiT8LzVQ_a9jFPSENhM8lR42dHm1eVuvU-CV3UoNnHn8u9uZreBXPGOnbv7B49wpogd13P3uM4g2oAox6Y3R6jfg0XY7Uyfftu8qMPAZjG2ybBu_CCOob5Gns5rocrmOX23A0Xt90VmUnw/s1600/2010-05-0220.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiT8LzVQ_a9jFPSENhM8lR42dHm1eVuvU-CV3UoNnHn8u9uZreBXPGOnbv7B49wpogd13P3uM4g2oAox6Y3R6jfg0XY7Uyfftu8qMPAZjG2ybBu_CCOob5Gns5rocrmOX23A0Xt90VmUnw/s640/2010-05-0220.jpg" tt="true" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: Georgia, "Times New Roman", serif;">Nightingale Nests <span class="goog-spellcheck-word">Baklawa</span></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7siOFiPtdBVxtq5lStOZBiUL0pV6uANMVfNeEL9tY8qu9uSUru35zqz02e46MIgJ48KiThmbmlR3Bp2KIztoPCB0cFBKskoOhB26oAQv10arLbIHaE8FFa4Bx8ss-E_oieuxi2E5oprY/s1600/2010-05-0224.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7siOFiPtdBVxtq5lStOZBiUL0pV6uANMVfNeEL9tY8qu9uSUru35zqz02e46MIgJ48KiThmbmlR3Bp2KIztoPCB0cFBKskoOhB26oAQv10arLbIHaE8FFa4Bx8ss-E_oieuxi2E5oprY/s640/2010-05-0224.jpg" tt="true" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: Georgia, "Times New Roman", serif;">Meat Pastries - Meat <span class="goog-spellcheck-word">Borek</span></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJxtrt5PFtEFHDTBWqn6SK3C2LpR_d9ZKyFA31RmRr5KrJ1hjYtOdcPtCOCiQB8yXOQA32lnJ76Lkww85PNZB0KVFPmekjLnqtm2ol73MDI_t7267Qq4fVfnMcIFqZmd7mtkjTI9fKLe0/s1600/2010-05-0226.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJxtrt5PFtEFHDTBWqn6SK3C2LpR_d9ZKyFA31RmRr5KrJ1hjYtOdcPtCOCiQB8yXOQA32lnJ76Lkww85PNZB0KVFPmekjLnqtm2ol73MDI_t7267Qq4fVfnMcIFqZmd7mtkjTI9fKLe0/s640/2010-05-0226.jpg" tt="true" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: Georgia, "Times New Roman", serif;">Roasted pepper Bread</span></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlUsgltLH0S7qCHp9RLKba5PLpYHGdjPFY5EhfFtE8em40SLPvtjhN3qfD7txBA_6Rgefv7zkirQNUBRekggnU6jlMrrP7vNmdI1ftsb1JeV7CT7LcA_cQ_HkWV6y_ZAO9wnatqd_-1iQ/s1600/Collages33.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlUsgltLH0S7qCHp9RLKba5PLpYHGdjPFY5EhfFtE8em40SLPvtjhN3qfD7txBA_6Rgefv7zkirQNUBRekggnU6jlMrrP7vNmdI1ftsb1JeV7CT7LcA_cQ_HkWV6y_ZAO9wnatqd_-1iQ/s640/Collages33.jpg" tt="true" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;">My favourite</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpq_9OLMGiQ7XvLM6Fx-POnrKgPkSHnmNzjhD-HfjEFn3z-Ob4nQrgpFXLsENjaqa8vSL4L0hB0Q3kpiely10Ge0rNT1fX86diZLt14wXDkqrmuKMox7w2ion9tT-N5ehxw-aslklHY2E/s1600/088-1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpq_9OLMGiQ7XvLM6Fx-POnrKgPkSHnmNzjhD-HfjEFn3z-Ob4nQrgpFXLsENjaqa8vSL4L0hB0Q3kpiely10Ge0rNT1fX86diZLt14wXDkqrmuKMox7w2ion9tT-N5ehxw-aslklHY2E/s640/088-1.JPG" tt="true" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: Georgia, "Times New Roman", serif;">These were in my two fridges for three days total of 25 bags</span></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3yS4Y1kMDng_ozBYlBNVhJP05IE5D9rY-1F8yaggSfPamp2MZtQxhw_zvlSwhaPwUmYJ5lIEc_OFDVLASD7YWlp4IBt3AIedENQNmR_9Bm7zAv9CUgIhQTd0YQQg1I33rfg5Y_PtYPxw/s1600/Collages36.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3yS4Y1kMDng_ozBYlBNVhJP05IE5D9rY-1F8yaggSfPamp2MZtQxhw_zvlSwhaPwUmYJ5lIEc_OFDVLASD7YWlp4IBt3AIedENQNmR_9Bm7zAv9CUgIhQTd0YQQg1I33rfg5Y_PtYPxw/s640/Collages36.jpg" tt="true" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: Georgia, "Times New Roman", serif;">Maple Caramel Bars - Isa</span></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEionMnFc8urYcvr3udcSTwgueRaxLY-dyJKjrARQNvwPN3TE5Fv7HycBgZ6CtQoY_aepEj-M6V71KHekfh-qNAazFxHFvyTqrulXzNB7HYdoWac82yxSDmnLuylc5Xlywd7I-e4jd96j18/s1600/2010-05-0216.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEionMnFc8urYcvr3udcSTwgueRaxLY-dyJKjrARQNvwPN3TE5Fv7HycBgZ6CtQoY_aepEj-M6V71KHekfh-qNAazFxHFvyTqrulXzNB7HYdoWac82yxSDmnLuylc5Xlywd7I-e4jd96j18/s640/2010-05-0216.jpg" tt="true" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: Georgia, "Times New Roman", serif;">Maple fudge with White Chocolate - Isa</span></div>Arlettehttp://www.blogger.com/profile/02596891473316863494noreply@blogger.com15tag:blogger.com,1999:blog-3690212285672336035.post-76616923797601815042010-05-04T22:45:00.017-04:002018-05-31T14:54:33.709-04:00Walima April Challenge Representing the Syrian Cuisine<div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">
<span style="font-family: "georgia" , "times new roman" , serif;">Hello my friends, and dear readers, very sorry for being away from you and my blog. Sometimes things happened against our will, and because we are only human sometimes an extra doze of excitement can move the balance and shake the foundation.</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Lately I was faced with some challenges, which were not either fair or legal, and I am trying to solve them in a wise and civilized way. Unfortunately I lost the battle, but I am still fighting and in God’s will I will not let them win the war.</span><span style="font-family: "georgia" , "times new roman" , serif;"><br />
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<span style="font-family: "georgia" , "times new roman" , serif;">My fight is for righteousness and justice , the devil can be strong, but at the end honesty and justice will win. </span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;">Syria سوريا , officially the Syrian Arab Republic (Arabic: الجمهورية العربية السورية), is a country in Western Asia, bordering Lebanon and the Mediterranean Sea to the west, Turkey to the north, Iraq to the east, Jordan to the south, and Israel to the southwest.</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">The name Syria formerly comprised the entire region of the Levant, while the modern state encompasses the site of several ancient kingdoms and empires, including the Eblan civilization of the third millennium BC. In the Islamic era, its capital city, Damascus, was the seat of the Umayyad Empire and a provincial capital of the Mamluk Empire. Damascus is widely regarded as one of the oldest continuously inhabited cities in the world. </span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;">Modern Syria was created as a French mandate and attained independence in April 1946, as a parliamentary republic. The post-independence period was rocky, and a large number of military coups and coup attempts shook the country in the period 1949-1970. Syria has been under Emergency Law since 1962, effectively suspending most constitutional protections for citizens, and its system of government is considered non-democratic.</span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;">The country has been governed by the Baath Party since 1963, although actual power is concentrated to the presidency and a narrow grouping of military and political strongmen. Syria's current president is Bashar al-Assad, who won a referendum on extending his presidency for second term, garnering 97.62 percent of votes in 2007 and is the son of Hafez al-Assad, who held office from 1970 until his death in 2000. Syria has played a major regional role, particularly through its central role in the Arab conflict with Israel, which since 1967 has occupied the Golan Heights, and by active involvement in Lebanese and Palestinian affairs.</span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;">The population is mainly Sunni Muslim, but with significant Alawite, Shia, Christian and Druze minorities. Since the 1960s, Alawite military officers have tended to dominate the country's politics. Ethnically, some 80% of the population is Arab, and the state is ruled by the Baath Party according to Arab nationalist principles, while approximately 20% belong to the Kurdish, Armenian, Assyrian, Turkmen, and Circassians minorities. </span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;">Etymology</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">Main article: Name of Syria</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">The name Syria derives from ancient Greek name for Syrians, Σύριοι Syrioi, which the Greeks applied without distinction to the Assyrians. A number of modern scholars argue that the Greek word is traced back to the cognate Ἀσσυρία, Assyria, ultimately derived from the Akkadian - Aššur. While others believe that it was derived from Siryon, the name that the Sidonians gave to Mount Hermon. </span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">The area designated by the word has changed over time. Classically, Syria lies at the eastern end of the Mediterranean, between Egypt and Arabia to the south and Cilicia to the north, stretching inland to include Mesopotamia, and having an uncertain border to the northeast that Pliny the Elder describes as including, from west to east, Commagene, Sophene, and Adiabene.</span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;">By Pliny's time, however, this larger Syria had been divided into a number of provinces under the Roman Empire (but politically independent from each other): Judaea, later renamed Palaestina in AD 135 (the region corresponding to modern day Israel and Jordan) in the extreme southwest, Phoenicia corresponding to Lebanon, with Damascena to the inland side of Phoenicia, Coele-Syria (or "Hollow Syria") south of the Eleutheris river, and Mesopotamia.</span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;">Brief History of Modern Syria</span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;">Syria fell to the Ottoman Turks in 1516 and remained a part of their Ottoman Empire for four centuries. During this period, Syria witnessed great deterioration in economic, social, and political fields. In 1916, the Arabs took the opportunity of World War I to revolt against the Turkish rule. Arabs received British military help and promises that after the War ends, Arab countries will be granted full independence. On 6 May 1916, the Ottoman authorities hanged tens of Syrian national leaders in Damascus and Beirut. This day is still celebrated in Syria and Lebanon as the Martyrs' Day. The Arab armies under leadership of Sharif Hussein of Mecca soon achieved victory over the Turks, and in early 1918, Arab and British armies entered Damascus ending 400 years of Ottoman occupation.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">Later in 1918, Syria was declared an independent kingdom under King Faisal I, son of Sharif Hussein. However, France and Britain had their own plans in mind. In an agreement known as the Sykes-Picot agreement, they decided to divide the Middle East into French and British 'spheres of influence'. Syria was to be put under French mandate. In early 1920, French troops landed on the Syrian coast, after several battles with poorly equipped Syrian rebels, they managed to get the country under their control. In 1923, the League of Nation officially recognized French mandate over Syria.</span><br />
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">Syrian cuisine</span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;">The Syrian cuisine is rich and varies in its ingredients which is linked to the region of Syria where a specific dish has originated. Syrian food mostly consists of Southern Mediterranean, Greek, and Southwest Asian dishes. Some Syrian dishes also evolved from Turkish and French cooking. Dishes like shish kebab, stuffed zucchini, yabra' (stuffed grape leaves, the word yapra' derives from the Turkish word 'yaprak' meaning leaf). The main dishes that form the Syrian cuisine are kibbeh, wara' Inab, hummus, Syrians often serve selections of appetizers, known as mezza, before the main course. Zaatar, minced beef, and cheese manakish are popular hors d'œuvres. The Arabic flatbread khobz is always eaten together with mezza. Syrians are also well-known for their cheese. The very popular string cheese jibbneh mashallale is made of curd cheese and is pulled and twisted together. Syrians also make cookies to usually accompany their cheese called ka'ak. These are made of farina and other ingredients, rolled out, shaped into rings and baked. Another form of a similar cookie is to fill with crushed dates mixed with butter to accompany their jibbneh mashallale. Drinks in Syria vary depending on the time of the day and the occasion. Arabic coffee, also known asTurkish coffee is the most well-known hot drink usually prepared in the morning at breakfast or in the evening. It is usually served for guests or after food. Syrian beverages include Ayran, Jallab, and White coffee. There is also a well-known locally manufactured beer called Al Shark.</span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;">The Walima April Challenge is brought to us by two lovely ladies... Nisrine from www.nisrine79.blogspot.com and Mona form www.l2ma.com .</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">Nisrine is from Damascus so I asked her if she can prepare a traditional Damascus Dessert. Mona is from Allepo, and they are famous for their tasty and spicy food, and several versions of kibbee. It took us some time to decide on the recipes, as several ingredients are not available in North America. I truly apologize for the delay... but we wanted to give you something which represent several provinces in Syria, and with ingredients available to every one is cooking with us. </span><br />
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><strong>The Spring Kibbee</strong> </span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">This kibbee is prepared during the Spring Season when the shepherds milk the cows and sheep and use the milk to make homemade fresh cheeses</span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;"><strong>Ingredients for the stuffing:</strong></span><br />
<br />
<span style="font-family: "georgia" , "times new roman" , serif;">Kilo Cheese Course (well rained from any liquid)</span><span style="font-family: "georgia" , "times new roman" , serif;"><br />
</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">1-2 teaspoon powder red pepper</span><br />
Toasted walnuts, almonds chopped or pine nuts<br />
(the fresh cheese is similar to Ricotta Cheese where we can replace with, or by using fresh homemade ricotta with fresh Mozzarella Cheese/Boccoccini Cheese, well drained. <br />
<br />
<span style="font-family: "georgia" , "times new roman" , serif;"><strong>for the kibbee dough</strong></span><br />
<br />
<span style="font-family: "georgia" , "times new roman" , serif;">500gm of lamb or beef lean meat either outside round/Eye of a round or fillet Mignong calf (grounded finely in a food processor to become a paste)</span><span style="font-family: "georgia" , "times new roman" , serif;"><br />
</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">500gm fine Brown burghul</span><span style="font-family: "georgia" , "times new roman" , serif;"><br />
</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">1 large Onion</span><span style="font-family: "georgia" , "times new roman" , serif;"><br />
</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">1 tsp of Middle Eastern 7 spice mix (black pepper, all spice, nutmeg, cloves, cinnamon, white pepper, dried rose petals this is optional )</span><span style="font-family: "georgia" , "times new roman" , serif;"><br />
</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">Salt to taste</span><span style="font-family: "georgia" , "times new roman" , serif;"><br />
</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">½ tsp cinnamon</span><span style="font-family: "georgia" , "times new roman" , serif;"><br />
</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">homemade ghee or clarified butter</span><span style="font-family: "georgia" , "times new roman" , serif;"><br />
</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">** you can use less burghul to meat</span><br />
<br />
<span style="font-family: "georgia" , "times new roman" , serif;"><strong>How to prepare</strong></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br />
</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">Cut the cheese into slices and then add the hot pepper (Allepo ground hot red pepper )The sliced nuts and mix well.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br />
</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">Wash and soak the bulgur in little cold water for 10 to 15 good minutes and then drain.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br />
</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">Mince with the onion, bulgur wheat in food processor twice, the third time we add the meet and mince all together to combine, you might need to do this in several steps if the machine is not big enough.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br />
</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">Empty the mix in a big bowl, dip your hands in some water and start mixing and kneading the meat and burghul mix well to combine nice dough. Adjust the seasoning if need it.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br />
</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">Bring three small tea plates , turn the plates upside down and sprinkle some water on them and cover with a plastic wrap… cut a piece of the kibbee the size of an egg, and put it on one plate and press with the other to flatten it (like a Hamburg) add 2-3 tbsp of the stuffing in the centre of the dough, cover with another flatten kibbee dough, and press on the sides to close tightly and turn the top dough into a small dome (I think if we use a small deep dish or a ramekin will make it easier to form the dome shape… )</span><br />
<br />
<span style="font-family: "georgia" , "times new roman" , serif;">Grease a baking tray with ghee or clarified butter add the kibbee on the tray, you can dap a small piece of the ghee on top of each kibbee or using a brush. Bake the kibbee in preheat 400F oven, check every 10 minutes and brush again, dipping the brush in the pan drippings.</span><br />
<br />
<span style="font-family: "georgia" , "times new roman" , serif;">A tastier way of cooking these kibbee, if you brush them with the butter or ghee and BBQ outside on medium heat…until they are golden brown. Make sure the stuffing is not oozing out </span><br />
<br />
<span style="font-family: "georgia" , "times new roman" , serif;">Serve the kibbee with Middle Eastern Salad or Yogurt Iran (a diluted yogurt in some cold water and salt, some add dried mint and garlic)</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br />
</span><br />
<br />
<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><strong>Barazik Al Sham</strong></span><br />
<br />
<span style="font-family: "georgia" , "times new roman" , serif;">200 gm soft butter</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">¼ cup powder sugar</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">2 large eggs</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">1 tsp pure vanilla</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">3 cup of sifted AP Flour</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">1 tsp baking powder </span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">Dash of salt</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">2 tsp white vinegar</span><br />
<br />
<span style="font-family: "georgia" , "times new roman" , serif;">In a mixer add the soft butter and the icing sugar and mix to combine, add the eggs and mix well. Add the vinegar and vanilla.</span><br />
<br />
<span style="font-family: "georgia" , "times new roman" , serif;">Sift the flour; salt and baking powder add them to the mix well so that they all combined to nice dough. Put the dough in the fridge to rest for one hour. </span><br />
<br />
<span style="font-family: "georgia" , "times new roman" , serif;">Take the dough out of the fridge and turn it into small balls. In separate bowls add around ½ cup of sesame seeds and 1 cup of sliced pistachios. Using the palm of your hand, flatten the round cookies and dip the bottom side with chopped pistachios and the top with sesame seeds.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br />
</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">Bake in preheated 350F oven for 14-16 minutes depends on your oven, or till golden brown</span><br />
<br />
** <span style="font-family: "georgia" , "times new roman" , serif;">Some recipes use honey syrup to brush the top before dipping in sesame seeds…It will give a darker golden color. </span><br />
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Platter of Barazek - Shortbread Cookies</div>
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Delicious with a crunchy bite to them</div>
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dip one side with sesame seeds and the other with pistachios</div>
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Arlettehttp://www.blogger.com/profile/02596891473316863494noreply@blogger.com6tag:blogger.com,1999:blog-3690212285672336035.post-58017175903508775162010-04-21T20:17:00.014-04:002010-04-23T10:18:04.099-04:00cross-cultural-cooking-competition<p style="MARGIN: 0cm 0cm 0pt" class="MsoNormal"><span style="font-family:georgia;color:#333333;">True friendship is perhaps the only relation that survives the trials and tribulations of time and remains unconditional. A unique blend of affection, loyalty, love, respect, trust and loads of fun is perhaps what describes the true meaning of friendship. Similar interests, mutual respect and strong attachment with each other are what friends share between each other. These are just the general traits of a friendship. To experience what is friendship, one must have true friends, who are indeed rare treasure.</span></p><p style="MARGIN: 0cm 0cm 0pt" class="MsoNormal"><span style="color:#333333;"></span></p><p style="MARGIN: 0cm 0cm 0pt" class="MsoNormal"><?xml:namespace prefix = o ns = "urn:schemas-microsoft-com:office:office" /><o:p><span style="font-family:georgia;color:#333333;"></span></o:p></p><p style="MARGIN: 0cm 0cm 0pt" class="MsoNormal"><span style="font-family:georgia;color:#333333;">Some friend you meet through many aspect of life, some live close to you, and some you look forward to meet one day.<span style="mso-spacerun: yes"> </span>You built wonderful relations through the blogosphere many friends sharing many things in common, beside the love of food, and creating healthy tasty meals from scratch.<span style="mso-spacerun: yes"> </span>Some become part of your daily life, and you chat with them more that you see or talk with your real friends.</span></p><p style="MARGIN: 0cm 0cm 0pt" class="MsoNormal"><span style="font-family:georgia;color:#333333;">So true, who would have guessed two years or so I will be part of the blogosphere and I will meet many wonderful blogger friends who share the love and passion of creating amazing food from around the world. </span></p><p style="MARGIN: 0cm 0cm 0pt" class="MsoNormal"><span style="color:#333333;"></span></p><p style="TEXT-ALIGN: center; MARGIN: 0cm 0cm 0pt" class="MsoNormal" align="center"><br /><span style="font-family:georgia;color:#333333;">God sends us many blessings</span></p><p style="TEXT-ALIGN: center; MARGIN: 0cm 0cm 0pt" class="MsoNormal" align="center"><span style="font-family:georgia;color:#333333;">from the heavens up above,</span></p><p style="TEXT-ALIGN: center; MARGIN: 0cm 0cm 0pt" class="MsoNormal" align="center"><span style="font-family:georgia;color:#333333;">He gives us peace and gladness</span></p><p style="TEXT-ALIGN: center; MARGIN: 0cm 0cm 0pt" class="MsoNormal" align="center"><span style="font-family:georgia;color:#333333;">and the dear ones that we love.</span></p><p style="TEXT-ALIGN: center; MARGIN: 0cm 0cm 0pt" class="MsoNormal" align="center"><o:p><span style="font-family:georgia;color:#333333;"></span></o:p></p><p style="TEXT-ALIGN: center; MARGIN: 0cm 0cm 0pt" class="MsoNormal" align="center"><span style="font-family:georgia;color:#333333;">He cheers us with the shinning sun</span></p><p style="TEXT-ALIGN: center; MARGIN: 0cm 0cm 0pt" class="MsoNormal" align="center"><span style="font-family:georgia;color:#333333;">and He makes the flowers grow</span></p><p style="TEXT-ALIGN: center; MARGIN: 0cm 0cm 0pt" class="MsoNormal" align="center"><span style="font-family:georgia;color:#333333;">He gives us beautiful rainbows</span></p><p style="TEXT-ALIGN: center; MARGIN: 0cm 0cm 0pt" class="MsoNormal" align="center"><span style="font-family:georgia;color:#333333;">and the special faith they show.</span></p><p style="TEXT-ALIGN: center; MARGIN: 0cm 0cm 0pt" class="MsoNormal" align="center"><o:p><span style="font-family:georgia;color:#333333;"></span></o:p></p><p style="TEXT-ALIGN: center; MARGIN: 0cm 0cm 0pt" class="MsoNormal" align="center"><span style="font-family:georgia;color:#333333;">He gives the gift of friendship</span></p><p style="TEXT-ALIGN: center; MARGIN: 0cm 0cm 0pt" class="MsoNormal" align="center"><span style="font-family:georgia;color:#333333;">While He teaches us to share</span></p><p style="TEXT-ALIGN: center; MARGIN: 0cm 0cm 0pt" class="MsoNormal" align="center"><span style="font-family:georgia;color:#333333;">And He blesses us with special friends</span></p><p style="TEXT-ALIGN: center; MARGIN: 0cm 0cm 0pt" class="MsoNormal" align="center"><span style="font-family:georgia;color:#333333;">so we can show how much we care</span></p><p style="TEXT-ALIGN: center; MARGIN: 0cm 0cm 0pt" class="MsoNormal" align="center"><span style="color:#333333;"></span> </p><p style="TEXT-ALIGN: center; MARGIN: 0cm 0cm 0pt" class="MsoNormal" align="center"><span style="color:#333333;"></span> </p><p style="TEXT-ALIGN: center; MARGIN: 0cm 0cm 0pt" class="MsoNormal" align="center"></p><p style="TEXT-ALIGN: center; MARGIN: 0cm 0cm 0pt" class="MsoNormal" align="center"><span style="color:#333333;"></span></p><p style="TEXT-ALIGN: center; MARGIN: 0cm 0cm 0pt" class="MsoNormal" align="center"><span style="color:#333333;"></span></p><p style="TEXT-ALIGN: center; MARGIN: 0cm 0cm 0pt" class="MsoNormal" align="center"><span style="color:#333333;"></span></p><p style="TEXT-ALIGN: center; MARGIN: 0cm 0cm 0pt" class="MsoNormal" align="center"><span style="color:#333333;"></span></p><p style="TEXT-ALIGN: center; MARGIN: 0cm 0cm 0pt" class="MsoNormal" align="center"><span style="color:#333333;"></span></p><p style="TEXT-ALIGN: center; MARGIN: 0cm 0cm 0pt" class="MsoNormal" align="center"><span style="color:#333333;"></span></p><p style="TEXT-ALIGN: center; MARGIN: 0cm 0cm 0pt" class="MsoNormal" align="center"><o:p><span style="font-family:georgia;color:#333333;"></span></o:p></p><p style="TEXT-ALIGN: center; MARGIN: 0cm 0cm 0pt" class="MsoNormal" align="center"><o:p><span style="color:#333333;"></span></o:p></p><p style="MARGIN: 0cm 0cm 0pt" class="MsoNormal"><span style="color:#333333;"><span style="font-family:georgia;">One of the wonderful friends I got the honour to meet through bloggerAid is Adele from <a href="http://www.willworkforbiltong.blogspot.com/">http://www.willworkforbiltong.blogspot.com/</a> my friend Adele is from South Africa, a place I always wanted to visit. I have three cousins and many relatives living there.</span></span></p><p style="MARGIN: 0cm 0cm 0pt" class="MsoNormal"><span style="color:#333333;"></span></p><p style="MARGIN: 0cm 0cm 0pt" class="MsoNormal"><span style="color:#333333;"><span style="font-family:georgia;"></span></span></p><p style="MARGIN: 0cm 0cm 0pt" class="MsoNormal"><span style="color:#333333;"><span style="font-family:georgia;">Adele and I decided to celebrate our cross-cultural friendship with a competition for our readers. We challenge you to take any Lebanese or South African recipe, tweak it, chop and change it, and make it your own. We will do a round-up, and the most original adaptation will win our prize, which we will send to you wherever you are.</span></span></p><p style="MARGIN: 0cm 0cm 0pt" class="MsoNormal"><span style="color:#333333;"></span></p><p style="MARGIN: 0cm 0cm 0pt" class="MsoNormal"><span style="color:#333333;"></span></p><p style="MARGIN: 0cm 0cm 0pt" class="MsoNormal"></p><p style="MARGIN: 0cm 0cm 0pt" class="MsoNormal"><span style="color:#333333;"><span style="font-family:georgia;"><o:p></o:p></span></span></p><p style="MARGIN: 0cm 0cm 0pt" class="MsoNormal"><o:p><span style="font-family:georgia;color:#333333;"></span></o:p></p><p style="MARGIN: 0cm 0cm 0pt" class="MsoNormal"><span style="color:#333333;"><span style="font-family:georgia;">The prizes are two beautiful Organic Dish Towels and a fabulous Nordic Ware reversible cookie cutter, with 4 winters shapes each side, from <a href="http://www.csnstores.com/">www.csnstores.com/</a></span></span></p><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5LxoL5QhU7lWWgBPRCxYO9LYcbB44EyRnFLPyazg4KYuu-DcMtqADhkepYhlw67OMjjUrlxKoGaYkhTAGEZk6mDwZsJf4ZtZRQilsStRAy_tt57XaY5E2q-SHln_FjZfit2IRh5GS97Q/s1600/Yellow+Kitchen+Tea+Towel.jpg"><span style="font-family:georgia;color:#333333;"><img style="WIDTH: 166px; HEIGHT: 166px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5462750625282983954" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5LxoL5QhU7lWWgBPRCxYO9LYcbB44EyRnFLPyazg4KYuu-DcMtqADhkepYhlw67OMjjUrlxKoGaYkhTAGEZk6mDwZsJf4ZtZRQilsStRAy_tt57XaY5E2q-SHln_FjZfit2IRh5GS97Q/s400/Yellow+Kitchen+Tea+Towel.jpg" /></span></a><span style="font-family:georgia;color:#333333;"> </span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJedgaaOsI7gcPewCiUr533_oOQBUUT2NbRDQwxgeGqKjMp0zm0eYl3h_CNZJI58xLU-lN3zX8N3_1lvHoJ0Cs-ahxgc189ByompPBOiBNM92gj5dtG2Cx7cmSTAtaE3zopItyNq6swbk/s1600/Petrol+Kitchen+Tea+Towel.jpg"><span style="font-family:georgia;color:#333333;"><img style="WIDTH: 166px; HEIGHT: 166px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5462750865672696722" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJedgaaOsI7gcPewCiUr533_oOQBUUT2NbRDQwxgeGqKjMp0zm0eYl3h_CNZJI58xLU-lN3zX8N3_1lvHoJ0Cs-ahxgc189ByompPBOiBNM92gj5dtG2Cx7cmSTAtaE3zopItyNq6swbk/s400/Petrol+Kitchen+Tea+Towel.jpg" /></span></a><span style="font-family:georgia;color:#333333;"> </span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5kgINaM5UPtRO-k0snJ4Abhpfzy6wtbr0TzRZkZsVuMxBp7L55mB64__F8uA2iPpFulln-xjBEh4aQJK1M5fL9yxqBGSYayrpYjDuNl_ooWUJRbdQrQ01U-LP7pDKHuhQi7cdtp4vO48/s1600/christmas+cookie+cutter.jpg"><span style="font-family:georgia;color:#333333;"><img style="WIDTH: 166px; HEIGHT: 166px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5462750980887619090" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5kgINaM5UPtRO-k0snJ4Abhpfzy6wtbr0TzRZkZsVuMxBp7L55mB64__F8uA2iPpFulln-xjBEh4aQJK1M5fL9yxqBGSYayrpYjDuNl_ooWUJRbdQrQ01U-LP7pDKHuhQi7cdtp4vO48/s400/christmas+cookie+cutter.jpg" /></span></a><span style="color:#333333;"><br /><br /></span><p style="MARGIN: 0cm 0cm 0pt" class="MsoNormal"><span style="font-family:georgia;"><span style="color:#333333;">Excited? Here are the rules:<o:p></o:p></span></span></p><br /><ul type="disc"><li style="MARGIN: 0cm 0cm 0pt; mso-list: l0 level1 lfo1; tab-stops: list 36.0pt; mso-margin-top-alt: auto; mso-margin-bottom-alt: autocolor:black;" class="MsoNormal" ><span style="font-family:georgia;color:#333333;">Choose any South African or Lebanese recipe from any blog, book or internet site, and adapt it to your own taste and/or culture.<br /></span></li><li style="MARGIN: 0cm 0cm 0pt; mso-list: l0 level1 lfo1; tab-stops: list 36.0pt; mso-margin-top-alt: auto; mso-margin-bottom-alt: autocolor:black;" class="MsoNormal" ><span style="font-family:georgia;color:#333333;">Blog about it before Monday 17th May, and send a link and photo to willworkforbiltong (at) gmail (dot) com<br /></span></li><li style="MARGIN: 0cm 0cm 0pt; mso-list: l0 level1 lfo1; tab-stops: list 36.0pt; mso-margin-top-alt: auto; mso-margin-bottom-alt: autocolor:black;" class="MsoNormal" ><span style="font-family:georgia;color:#333333;">If you don't have a blog, send your post to Adele and she will post it for you on her blog.<span style="mso-spacerun: yes"> </span>(I am sorry for giving Adele all the work, I am busy preparing for couple of spring shows, and mother day craft show)<br /></span></li><li style="MARGIN: 0cm 0cm 0pt; mso-list: l0 level1 lfo1; tab-stops: list 36.0pt; mso-margin-top-alt: auto; mso-margin-bottom-alt: autocolor:black;" class="MsoNormal" ><span style="font-family:georgia;color:#333333;">Adele and I will post a round-up, and announce the winner.<br /></span></li><li style="MARGIN: 0cm 0cm 0pt; mso-list: l0 level1 lfo1; tab-stops: list 36.0pt; mso-margin-top-alt: auto; mso-margin-bottom-alt: autocolor:black;" class="MsoNormal" ><span style="font-family:georgia;color:#333333;">Your entry should be for this competition only. </span></li></ul><p style="MARGIN: 0cm 0cm 0pt" class="MsoNormal"><span style="font-family:georgia;"><span style="color:#333333;">We are so excited to show off our cuisine to everybody out there, and can’t wait to see what you will invent for us.<span style="mso-spacerun: yes"> </span></span></span></p><p style="TEXT-ALIGN: center; MARGIN: 0cm 0cm 0pt" class="MsoNormal" align="center"><o:p><span style="font-family:georgia;"></span></o:p></p>Arlettehttp://www.blogger.com/profile/02596891473316863494noreply@blogger.com12tag:blogger.com,1999:blog-3690212285672336035.post-20850269230978676292010-04-13T14:41:00.014-04:002010-04-16T17:16:38.863-04:00Baalback Special Cookies - Baalback Kaak Krass<span style="font-family:georgia;"> <p style="MARGIN: 0cm 0cm 0pt" class="MsoNormal"><span style="font-family:georgia;">Dear friends</span></p><p style="MARGIN: 0cm 0cm 0pt" class="MsoNormal"></p><p style="MARGIN: 0cm 0cm 0pt" class="MsoNormal"><span style="font-family:georgia;"></span></p><span style="font-family:Georgia;"><p style="MARGIN: 0cm 0cm 0pt" class="MsoNormal"><span style="font-family:georgia;">I will be away from the blogsphere for couple of weeks.... I will be in my kitchen testing new recipes and preparing for two big events I am participating in as a food vendor. Next week we are celebrating the Maple Syrup Festival in Powassan , a near by town twenty minutes from North Bay.. It’s a full day event….this festival attracts more than 6000 visitors every year…. We are praying for a nice warm sunny weather, it’s an outdoor event, with lots of activities, rides to the maple syrup bush, bands and music, competitions, food and maple tasting and lots more...</span><span style="font-family:georgia;"><span style="mso-spacerun: yes">We love to see you if you are in the neighborhood.</span></span></p><p style="MARGIN: 0cm 0cm 0pt" class="MsoNormal"></p><p style="MARGIN: 0cm 0cm 0pt" class="MsoNormal"><?xml:namespace prefix = o ns = "urn:schemas-microsoft-com:office:office" /><o:p><span style="font-family:georgia;"></span></o:p></p><p style="MARGIN: 0cm 0cm 0pt" class="MsoNormal"><span style="font-family:georgia;">On May 2<sup>nd</sup>, I am participating in the Spring Craft Show; this is my third year with the show….<span style="mso-spacerun: yes"> </span></span></p><p style="MARGIN: 0cm 0cm 0pt" class="MsoNormal"><span style="font-family:georgia;"></span></p><p style="MARGIN: 0cm 0cm 0pt" class="MsoNormal"><span style="font-family:georgia;">I will do my best to come and visit you from time to time… until then I will leave you with this recipe from the Baalback Region…. </span></p><p style="MARGIN: 0cm 0cm 0pt" class="MsoNormal"></p><p style="MARGIN: 0cm 0cm 0pt" class="MsoNormal"></p><p style="MARGIN: 0cm 0cm 0pt" class="MsoNormal"></span></p><p style="MARGIN: 0cm 0cm 0pt" class="MsoNormal"><span style="font-family:Georgia;">Mahlab, Mistakeh Gum and Orange Blossom Water are my favourite spices, to use in desserts and cookies, and sweet baking.<span style="mso-spacerun: yes"> </span>I use them almost in everything, replacing Vanilla and or any spice... I even use Mahlab in my bread dough its gives the dough a very aromatic perfume smell and flavour.<o:p></o:p></span></p><p style="MARGIN: 0cm 0cm 0pt" class="MsoNormal"><span style="font-family:Georgia;"><br />Many times a recipe calls for the three spices, and I will be in Seventh Heaven… <o:p></o:p></span></p><p style="MARGIN: 0cm 0cm 0pt" class="MsoNormal"><span style="font-family:Georgia;"><o:p></o:p></span></p><p style="MARGIN: 0cm 0cm 0pt" class="MsoNormal"><span style="font-family:Georgia;">What are three Lebanese/Mediterranean Spices?<o:p></o:p></span></p><p style="MARGIN: 0cm 0cm 0pt" class="MsoNormal"><b style="mso-bidi-font-weight: normal"><span style="font-family:Georgia;"><o:p></o:p></span></b></p><p style="MARGIN: 0cm 0cm 0pt" class="MsoNormal"><b style="mso-bidi-font-weight: normal"><span style="font-family:Georgia;">Mahlab or Mahleb<o:p></o:p></span></b></p><p style="MARGIN: 0cm 0cm 0pt" class="MsoNormal"><span style="font-family:Georgia;">There are many alternative spellings for this spice; mahlab, mahalab, mahleb, mahlebi or mahaleb. All of these names refer to an unusual fragrant spice made from the stones of a small, black cherry tree that grows wild in the Mediterranean region across to Turkey. It was first used for perfumes in the Middle East and Turkey, where it later became popular as a spice for flavouring breads. The world's major producer of Mahlab is now Iran, followed by Turkey and Syria.<o:p></o:p></span></p><p style="MARGIN: 0cm 0cm 0pt" class="MsoNormal"><b style="mso-bidi-font-weight: normal"><span style="font-family:Georgia;"><o:p></o:p></span></b></p><p style="MARGIN: 0cm 0cm 0pt" class="MsoNormal"><b style="mso-bidi-font-weight: normal"><span style="font-family:Georgia;">Spice Description</span></b><span style="font-family:Georgia;"><br />Mahleb is the dried kernel of a small cherry stone. It is oval, about 5mm (3/16") long, buff-coloured with a finely wrinkled skin and a cream-coloured interior. The powdered spice is yellowish, similar to the colour to mace. Mahleb is not readily available outside the Middle East, though you may find it in Greek or Middle Eastern markets.<br />Bouquet: quite sweet with notes of cherry and almond. Some describe it as resembling marzipan.<br />Flavour: a combination of fragrant rosewater-like sweetness and a nutty and faintly bitter, but not unpleasant aftertaste...<o:p></o:p></span></p><p style="MARGIN: 0cm 0cm 0pt" class="MsoNormal"><span style="font-family:Georgia;"><o:p></o:p></span></p><p style="MARGIN: 0cm 0cm 0pt" class="MsoNormal"><b style="mso-bidi-font-weight: normal"><span style="font-family:Georgia;"><br />Mastika/Mistakeh Gum <o:p></o:p></span></b></p><p style="MARGIN: 0cm 0cm 0pt" class="MsoNormal"><span style="font-family:Georgia;"><o:p></o:p></span></p><p style="MARGIN: 0cm 0cm 0pt" class="MsoNormal"><span style="font-family:Georgia;">Starts as a semi-transparent sap from lentisk trees (actually evergreen bushes) found only in certain areas of the Greek island of Chios. As resinous granules, it was the original chewing gum, and the name "mastiha" is the root word of "masticate," meaning "to chew." <o:p></o:p></span></p><p style="MARGIN: 0cm 0cm 0pt" class="MsoNormal"><span style="font-family:Georgia;">At the market, look for "mastiha," "mastiki," or "mastic tears" and it might also be available in powdered form<o:p></o:p></span></p><p style="MARGIN: 0cm 0cm 0pt" class="MsoNormal"><span style="font-family:Georgia;">Mastiha is used as a spice in sweets and cooking, as a flavoring for liqueurs, and in soap-making, cosmetics, and toothpaste, among others. Recent evidence of its positive effect on ulcers has resulted in a boom in purchases by large pharmaceutical companies.<o:p></o:p></span></p><p style="MARGIN: 0cm 0cm 0pt" class="MsoNormal"><span style="font-family:Georgia;"><o:p></o:p></span></p><p style="MARGIN: 0cm 0cm 0pt" class="MsoNormal"><span style="font-family:Georgia;">Pronunciation: MAHS-TEEKH-HAH<o:p></o:p></span></p><p style="MARGIN: 0cm 0cm 0pt" class="MsoNormal"><span style="font-family:Georgia;">Also Known As: gum mastic<o:p></o:p></span></p><p style="MARGIN: 0cm 0cm 0pt" class="MsoNormal"><span style="font-family:Georgia;">Alternate Spellings: masticha, mastica, mastihi<o:p></o:p></span></p><p style="MARGIN: 0cm 0cm 0pt" class="MsoNormal"><span style="font-family:Georgia;">Examples: To make powdered mastic, use a mortal and pestle to grind the resin. Because the resin can be sticky, grind together with a little sugar or salt (from recipe ingredients). "One drop" of mastic powder means one granule, ground.<o:p></o:p></span></p><p style="MARGIN: 0cm 0cm 0pt" class="MsoNormal"><span style="font-family:Georgia;"><o:p></o:p></span></p><span style="font-family:Georgia;"><o:p><p><b><span style="mso-ansi-language: EN" lang="EN">Orange flower water</span></b><span style="mso-ansi-language: EN" lang="EN"> (aka orange blossom water) is a clear, perfumed distillation of fresh bitter-orange blossoms.<o:p></o:p></span></p><p><span style="mso-ansi-language: EN" lang="EN">This essential water has traditionally been used in many French and Mediterranean dessert dishes, but has more recently found its way into Western cuisine. <o:p></o:p></span></p><p><span style="mso-ansi-language: EN" lang="EN"><o:p></o:p></span></p><p><span style="mso-ansi-language: EN" lang="EN">It has been a traditional ingredient used often in Middle Eastern cooking. In the Arab world, it is frequently added to hard or otherwise bad-tasting drinking water to mask the unpleasant flavor. Orange blossoms are believed to be used in this manner because they are seen as the traditional bridal flower and, therefore, symbolize purity (white, small and delicate).<o:p></o:p></span></p><p style="MARGIN: 0cm 0cm 0pt" class="MsoNormal"></o:p></span></p></span><p style="MARGIN: 0cm 0cm 0pt" class="MsoNormal"><span style="font-family:Georgia;">The Krass means disk in Arabic.<span style="mso-spacerun: yes"> </span>They are big cookies around 5 inches in diameter, prepared specially for Easter, and stamped with a traditional Cross Stamp, some even have the special Cross Stamp which represent their Church the Roman Catholic Malakeein, which is the Church of the majority of the Christians in the Baalback Region.<o:p></o:p></span></p><p style="MARGIN: 0cm 0cm 0pt" class="MsoNormal"><span style="font-family:Georgia;"><o:p></o:p></span></p><p style="MARGIN: 0cm 0cm 0pt" class="MsoNormal"><span style="font-family:Georgia;">These cookies are crunchy bite, they don’t have lots of levening agent, and the semolina flour gives them the crumbly texture.<span style="mso-spacerun: yes"> </span>Some call them Kaak Bi Haleeb- Milk Cookies, but they are known for Krass Kaak Baalback – Cookie Disk from Baalback. I need to mention that the cookies are around 1/2 inch thick.</span></p><p style="MARGIN: 0cm 0cm 0pt" class="MsoNormal"><span style="font-family:Georgia;"><o:p></o:p></span> </p><p style="MARGIN: 0cm 0cm 0pt" class="MsoNormal"><span style="font-family:Georgia;"><o:p></o:p></span> </p><p style="MARGIN: 0cm 0cm 0pt" class="MsoNormal"><span style="font-family:Georgia;"><o:p></o:p></span></p>Recipe for 4 dozens:<br /><p style="MARGIN: 0cm 0cm 0pt" class="MsoNormal"><span style="font-family:Georgia;">1 1/2 kg Firkha (semolina flour #2)<br />1 1/2 kg AP flour<br />1000 – 1250 gm sugar (depends on your taste)<br />1-3 cups milk<br />1 tbsp nutmeg powder<br />1 tbsp mahlab powder<o:p></o:p></span></p><p style="MARGIN: 0cm 0cm 0pt" class="MsoNormal"><span style="font-family:Georgia;">1 tsp of ground mistakeh gum<br />600g butter (if u want them a bit soft put 500g butter + 100g oil)<br />1 tbsp yeast<br />3 tbsp orange blossom or 1 tbsp vanilla<o:p></o:p></span></p><p style="MARGIN: 0cm 0cm 0pt" class="MsoNormal"><span style="font-family:Georgia;"><o:p></o:p></span></p><p style="MARGIN: 0cm 0cm 0pt" class="MsoNormal"><span style="font-family:Georgia;">Direction:<o:p></o:p></span></p><p style="MARGIN: 0cm 0cm 0pt" class="MsoNormal"><span style="font-family:Georgia;">Melt the butter, take it off the heat and add the sugar and stir so it will start to melt… let it cool before you add it to the flour mix.<span style="mso-spacerun: yes"> </span>Add the yeast and spices and mix , when the butter has cooled enough to pour over the flour and the yeast add it and start mixing… add little by little the milk, depends on the flour, some will need more liquid than others.<span style="mso-spacerun: yes"> </span>I use only 1 ½ milk, knead well until you get a nice smooth dough... don’t worry if the dough is a bit wet, within a short time the semolina will soak all the liquid… cover and leave it couple of hours to rest before you start cutting and shaping. <o:p></o:p></span></p><p style="MARGIN: 0cm 0cm 0pt" class="MsoNormal"><span style="font-family:Georgia;"><o:p></o:p></span></p><p style="MARGIN: 0cm 0cm 0pt" class="MsoNormal"><span style="font-family:Georgia;">These cookies are good for dunking, treat in a lunch box, after school treat, and they look nice wrapped each individually for children parties.<span style="mso-spacerun: yes"> </span>You don’t have to use a special stamp to decorate, any cookie stamp will do.<o:p></o:p></span></p><p style="MARGIN: 0cm 0cm 0pt" class="MsoNormal"><span style="font-family:Georgia;"><o:p></o:p></span></p><p style="MARGIN: 0cm 0cm 0pt" class="MsoNormal"><span style="font-family:Georgia;">I like to eat them with a piece of cheese for breakfast with a cup of tea or coffee.<o:p></o:p></span></p><p style="MARGIN: 0cm 0cm 0pt" class="MsoNormal"><span style="font-family:Georgia;">for that I use less sugar than the recipe (1250).<o:p></o:p></span></p><br /><span style="font-family:georgia;"></span><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijF8kbi5fLyfeUyVodnedDO0W3VFUij6sghef4KN_cjPwz8Wc6PU-uWFbj44MrseojJz_dZccxXD5VIdI3e0ALxBoUNRT97gRbOEf1_y9wU9ymzjFBWSnkR5Qib7DG8E0-6DFcNA18NtY/s1600/2010-04-1312.jpg"><span style="font-family:georgia;"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 592px; DISPLAY: block; HEIGHT: 456px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5459698945061141346" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijF8kbi5fLyfeUyVodnedDO0W3VFUij6sghef4KN_cjPwz8Wc6PU-uWFbj44MrseojJz_dZccxXD5VIdI3e0ALxBoUNRT97gRbOEf1_y9wU9ymzjFBWSnkR5Qib7DG8E0-6DFcNA18NtY/s400/2010-04-1312.jpg" /></span></a><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGJTeZuBaLBszCdo17uc_BUnPaNG91rIV3e1bXbMnBJ8mTQNaeRsZhcznsoefzqSmzb2172frIGLfXayYyQwL4RHYakZBY74cQMFxu88LYBOvG4RuIQWUELdvsHCqgK3BnRmQSB18ZN54/s1600/2010-04-1311.jpg"></a><br /><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbvGEQGdVPAAKlRGsR-Ft5kAIotjrygniMIZJ1D4aZNO4OY3XArTEoh6YSZllmLfjuvnydYokv6fpILyU1_zYd3OAaBiEFUYINXLvYsZA7rsPH6XurCFEV3DPLcjZyv1jRNBVHNfbcwvY/s1600/2010-04-140.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 492px; DISPLAY: block; HEIGHT: 548px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5459697868376374610" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbvGEQGdVPAAKlRGsR-Ft5kAIotjrygniMIZJ1D4aZNO4OY3XArTEoh6YSZllmLfjuvnydYokv6fpILyU1_zYd3OAaBiEFUYINXLvYsZA7rsPH6XurCFEV3DPLcjZyv1jRNBVHNfbcwvY/s400/2010-04-140.jpg" /></a><br /><br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzr7KdJRzd_os4x8oPaWeaejAE-5t17cTyhqF2rhjipc9v2mSxcnNltcxWvm-P1t7Yre3qGCU6BPNFOE5Ov_ozsWceZAp24htaXFmcEp6wTwwlLyQjmR8NRCRaN8rA2l8hjXw-tr6e2F0/s1600/2010-04-133.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 385px; DISPLAY: block; HEIGHT: 525px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5459697302930467314" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzr7KdJRzd_os4x8oPaWeaejAE-5t17cTyhqF2rhjipc9v2mSxcnNltcxWvm-P1t7Yre3qGCU6BPNFOE5Ov_ozsWceZAp24htaXFmcEp6wTwwlLyQjmR8NRCRaN8rA2l8hjXw-tr6e2F0/s400/2010-04-133.jpg" /></a><br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgy_Ha8iN6d4OBmwS_gZqPCcWfCeH7ru6jhC4gS4-BK8k6oDBZo47qJAxFMp7NvWtkw4lx7BuEYygoAD4P1ZivztS5YffP8MqUhxe8J-Sohfi_012aAsoPbCUD-FA9jGWoSlT4yUHC1tm8/s1600/2010-04-134.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 458px; DISPLAY: block; HEIGHT: 511px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5459697090315781426" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgy_Ha8iN6d4OBmwS_gZqPCcWfCeH7ru6jhC4gS4-BK8k6oDBZo47qJAxFMp7NvWtkw4lx7BuEYygoAD4P1ZivztS5YffP8MqUhxe8J-Sohfi_012aAsoPbCUD-FA9jGWoSlT4yUHC1tm8/s400/2010-04-134.jpg" /></a><br /><br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpQzxWYVkgOkkooAOT4F2vvQANe5dtGbe43-OePkvIvmtAHIG2EHsP3Whjl1goThOzMTcX44LaWrTNk_xy7xG_RiW1Rl7xGxKkJhvo9WW3tka3V13f7MibCGYPiHfK-nq7vNbwDLcSDYY/s1600/2010-04-131.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 553px; DISPLAY: block; HEIGHT: 495px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5459696375385216338" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpQzxWYVkgOkkooAOT4F2vvQANe5dtGbe43-OePkvIvmtAHIG2EHsP3Whjl1goThOzMTcX44LaWrTNk_xy7xG_RiW1Rl7xGxKkJhvo9WW3tka3V13f7MibCGYPiHfK-nq7vNbwDLcSDYY/s400/2010-04-131.JPG" /></a><br /><br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh88VHiCDJS47VF-O8rcanXeMU2y1ng0qNdVmEIM0iUliMY7IDWFP9eH72qtuRRVPIACAXkQhspSyXu1T33s7tUr40qWgJkB46DgnMXeGHU3d8JvsbokOUTHTLpoUABDxVtGnNKfQv6148/s1600/2010-04-13.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 558px; DISPLAY: block; HEIGHT: 469px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5459695994419140114" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh88VHiCDJS47VF-O8rcanXeMU2y1ng0qNdVmEIM0iUliMY7IDWFP9eH72qtuRRVPIACAXkQhspSyXu1T33s7tUr40qWgJkB46DgnMXeGHU3d8JvsbokOUTHTLpoUABDxVtGnNKfQv6148/s400/2010-04-13.JPG" /></a><br /><br /><div align="center"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyAUoMeLy14eEpTlUFtJYlPJE3duCHwksaPZxrSIdyYE5UDj7FvhkTTD8jviHASk-4PTuyqofNJFMRwRuhADiC9b4rRrF_FbhafPYB_Xvh_fzqsYWz3CacFOuJz_-CitLIINugq4uxAYc/s1600/krass+baalback.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 555px; DISPLAY: block; HEIGHT: 457px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5459695274064702674" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyAUoMeLy14eEpTlUFtJYlPJE3duCHwksaPZxrSIdyYE5UDj7FvhkTTD8jviHASk-4PTuyqofNJFMRwRuhADiC9b4rRrF_FbhafPYB_Xvh_fzqsYWz3CacFOuJz_-CitLIINugq4uxAYc/s400/krass+baalback.JPG" /></a><br />Mistakeh Gum and Mahlab Seeds - check a Middle Easter or Greek Food Store<br /><div></div></div></div></div></div></div>Arlettehttp://www.blogger.com/profile/02596891473316863494noreply@blogger.com21tag:blogger.com,1999:blog-3690212285672336035.post-273440003021981992010-04-10T10:39:00.014-04:002018-06-18T15:18:34.233-04:00Lebanese BBQ Chicken with Homemade Garlic Sauce - The Ultimate<div class="MsoNormal" style="margin: 0cm 0cm 0pt;">
</div>
<span style="color: #333333; font-family: "georgia";"></span><br />
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<span style="color: #333333; font-family: "georgia";"><span style="color: black; font-family: "times new roman";">
</span><span style="font-family: "constantia" , "serif"; font-size: 12pt;"><span style="color: black;">I
love all kind of BBQ, we are used to having BBQ every Saturday since we were
kids, my dad was a general contractor and he enjoyed a Mezza dinner every
Saturday evening. <o:p></o:p></span></span></span></div>
<span style="color: #333333; font-family: "georgia";">
</span>
<div class="MsoNormal" style="margin: 0cm 0cm 0pt;">
<span style="color: #333333; font-family: "georgia";"><span style="color: black; font-family: "times new roman";">
</span><span style="font-family: "constantia" , "serif"; font-size: 12pt;"><span style="color: black;">Part
of the Mezza table will include two kinds of barbeque chicken, lamb kebab,
kefta or even BBQ clams or fresh fish. <o:p></o:p></span></span></span></div>
<span style="color: #333333; font-family: "georgia";">
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<span style="color: black; font-family: "times new roman";">
</span></div>
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<span style="font-family: "constantia" , "serif"; font-size: 12pt;"><span style="color: black;">We
kept the BBQ Tradition every Sunday.</span><span style="mso-spacerun: yes;"><span style="color: black;"> </span></span><span style="color: black;">We
go to church, and when we are back we start preparing the food for lunch, from
dips, salads, the meat then the coals.<o:p></o:p></span></span></div>
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<span style="color: black; font-family: "times new roman";">
</span></div>
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<span style="font-family: "constantia" , "serif"; font-size: 12pt;"><span style="color: black;">I
was thinking of a BBQ chicken dinner for some time, but the weather is still
cold and snowy, it’s not convenient for an outside charcoal BBQ. <o:p></o:p></span></span></div>
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<span style="color: black; font-family: "times new roman";">
</span></div>
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<span style="font-family: "constantia" , "serif"; font-size: 12pt;"><span style="color: black;">To
prepare your chicken pieces, you clean it remove all the extra fat, rinse and
dry, then prick holes in each piece to soak the marinate.</span><span style="mso-spacerun: yes;"><span style="color: black;"> </span></span><span style="color: black;">Using a large freezer bag transfer the
chicken piece and choose one of these marinates to soak your chicken overnight.
</span><span style="color: black;"><span style="mso-spacerun: yes;"> </span><o:p></o:p></span></span></div>
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<span style="color: black; font-family: "times new roman";">
</span></div>
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<b style="mso-bidi-font-weight: normal;"><span style="font-family: "constantia" , "serif"; font-size: 12pt;"><span style="color: black;">Marinate I<o:p></o:p></span></span></b></div>
<div class="MsoNormal" style="margin: 0cm 0cm 0pt;">
<span style="color: black; font-family: "times new roman";">
</span><span style="font-family: "constantia" , "serif"; font-size: 12pt;"><span style="color: black;">2
cups of yogurt preferably homemade<o:p></o:p></span></span></div>
<div class="MsoNormal" style="margin: 0cm 0cm 0pt;">
<span style="color: black; font-family: "times new roman";">
</span><span style="font-family: "constantia" , "serif"; font-size: 12pt;"><span style="color: black;">1
tsp of dried oregano <o:p></o:p></span></span></div>
<div class="MsoNormal" style="margin: 0cm 0cm 0pt;">
<span style="color: black; font-family: "times new roman";">
</span><span style="font-family: "constantia" , "serif"; font-size: 12pt;"><span style="color: black;">1
tsp of sea salt<o:p></o:p></span></span></div>
<div class="MsoNormal" style="margin: 0cm 0cm 0pt;">
<span style="color: black; font-family: "times new roman";">
</span><span style="font-family: "constantia" , "serif"; font-size: 12pt;"><span style="color: black;">2
bay leaves <o:p></o:p></span></span></div>
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<span style="color: black; font-family: "times new roman";">
</span></div>
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</div>
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<span style="color: black; font-family: "times new roman";">
</span></div>
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<b style="mso-bidi-font-weight: normal;"><span style="font-family: "constantia" , "serif"; font-size: 12pt;"><span style="color: black;">Marinate II<o:p></o:p></span></span></b></div>
<div class="MsoNormal" style="margin: 0cm 0cm 0pt;">
<span style="color: black; font-family: "times new roman";">
</span><span style="font-family: "constantia" , "serif"; font-size: 12pt;"><span style="color: black;">Juice
of two fresh lemons <o:p></o:p></span></span></div>
<div class="MsoNormal" style="margin: 0cm 0cm 0pt;">
<span style="color: black; font-family: "times new roman";">
</span><span style="font-family: "constantia" , "serif"; font-size: 12pt;"><span style="color: black;">5-6
large garlic cloves mashes<o:p></o:p></span></span></div>
<div class="MsoNormal" style="margin: 0cm 0cm 0pt;">
<span style="color: black; font-family: "times new roman";">
</span><span style="font-family: "constantia" , "serif"; font-size: 12pt;"><span style="color: black;">1
tsp of salt<o:p></o:p></span></span></div>
<div class="MsoNormal" style="margin: 0cm 0cm 0pt;">
<span style="color: black; font-family: "times new roman";">
</span><span style="font-family: "constantia" , "serif"; font-size: 12pt;"><span style="color: black;">Around
¼ cup of olive oil<o:p></o:p></span></span></div>
<div class="MsoNormal" style="margin: 0cm 0cm 0pt;">
<span style="color: black; font-family: "times new roman";">
</span></div>
<div class="MsoNormal" style="margin: 0cm 0cm 0pt;">
<span style="font-family: "constantia" , "serif"; font-size: 12pt;"><span style="color: black;">When
you are ready for barbeque discard the marinate and BBQ the chicken or even
bake them in the oven at 375F until golden brown and the juice runs out clear.<o:p></o:p></span></span></div>
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<span style="color: black; font-family: "times new roman";">
</span></div>
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<span style="font-family: "constantia" , "serif"; font-size: 12pt;"><span style="color: black;">A
garlic dip is served with our BBQ chicken, it’s so good and garlicky, trust me
you will be addicted to it. It’s easy to prepare, if you know how to prepare
homemade mayo , it will be easier if you have an immersion blender , when the
dip thickens </span><span style="mso-spacerun: yes;"><span style="color: black;"> </span></span><span style="color: black;">and all the oil is used add
the freshly squeezed lemon juice and adjust the salt, and enjoy<o:p></o:p></span></span></div>
<div class="MsoNormal" style="margin: 0cm 0cm 0pt;">
<span style="color: black; font-family: "times new roman";">
</span></div>
<div class="MsoNormal" style="margin: 0cm 0cm 0pt;">
<span style="font-family: "constantia" , "serif"; font-size: 12pt;"><span style="color: black;">For
a salad I prepared Fattoush which is a very popular Lebanese Salad, using fresh
thinly sliced vegetables and herbs, the dressing is a mix of sumac, lemon
juice, olive oil, salt, pepper, chili flakes, some add also pomegranate
molasses. When served it’s topped with toasted or fried pita bread chips.<o:p></o:p></span></span></div>
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<span style="color: black; font-family: "times new roman";">
</span></div>
<div class="MsoNormal" style="margin: 0cm 0cm 0pt;">
<b style="mso-bidi-font-weight: normal;"><span style="font-family: "constantia" , "serif"; font-size: 14pt;"><span style="color: black;"><br /></span></span></b>
<b style="mso-bidi-font-weight: normal;"><span style="font-family: "constantia" , "serif"; font-size: 14pt;"><span style="color: black;">Lebanese BBQ Chicken<o:p></o:p></span></span></b></div>
<div class="MsoNormal" style="margin: 0cm 0cm 0pt;">
<span style="color: black; font-family: "times new roman";">
</span></div>
<div class="MsoNormal" style="margin: 0cm 0cm 0pt;">
<span style="font-family: "constantia" , "serif"; font-size: 12pt;"><span style="color: black;">2
kg of chicken pieces, cleaned and skinned if its deboned it will take less time to cook</span></span></div>
<div class="MsoNormal" style="margin: 0cm 0cm 0pt;">
<span style="color: black; font-family: "times new roman";">
</span><span style="font-family: "constantia" , "serif"; font-size: 12pt;"><span style="color: black;">Marinate<o:p></o:p></span></span></div>
<div class="MsoNormal" style="margin: 0cm 0cm 0pt;">
<span style="color: black; font-family: "times new roman";">
</span><span style="font-family: "constantia" , "serif"; font-size: 12pt;"><span style="color: black;">Garlic
sauce<o:p></o:p></span></span></div>
<div class="MsoNormal" style="margin: 0cm 0cm 0pt;">
<span style="color: black; font-family: "times new roman";">
</span></div>
<div class="MsoNormal" style="margin: 0cm 0cm 0pt;">
<b style="mso-bidi-font-weight: normal;"><span style="font-family: "constantia" , "serif"; font-size: 14pt;"><span style="color: black;"><br /></span></span></b>
<b style="mso-bidi-font-weight: normal;"><span style="font-family: "constantia" , "serif"; font-size: 14pt;"><span style="color: black;">Lebanese Garlic Sauce<o:p></o:p></span></span></b></div>
<div class="MsoNormal" style="margin: 0cm 0cm 0pt;">
<span style="color: black; font-family: "times new roman";">
</span></div>
<div class="MsoNormal" style="margin: 0cm 0cm 0pt;">
<span style="font-family: "constantia" , "serif"; font-size: 12pt;"><span style="color: black;">Big
head of garlic, peeled sliced<o:p></o:p></span></span></div>
<div class="MsoNormal" style="margin: 0cm 0cm 0pt;">
<span style="color: black; font-family: "times new roman";">
</span><span style="font-family: "constantia" , "serif"; font-size: 12pt;"><span style="color: black;">1
cup of good quality vegetable or grape seeds oil<o:p></o:p></span></span></div>
<div class="MsoNormal" style="margin: 0cm 0cm 0pt;">
<span style="color: black; font-family: "times new roman";">
</span><span style="font-family: "constantia" , "serif"; font-size: 12pt;"><span style="color: black;">Salt<o:p></o:p></span></span></div>
<div class="MsoNormal" style="margin: 0cm 0cm 0pt;">
<span style="color: black; font-family: "times new roman";">
</span><span style="font-family: "constantia" , "serif"; font-size: 12pt;"><span style="color: black;">Juice
of one lemon<o:p></o:p></span></span></div>
<div class="MsoNormal" style="margin: 0cm 0cm 0pt;">
<span style="color: black; font-family: "times new roman";">
</span><span style="font-family: "constantia" , "serif"; font-size: 12pt;"><span style="color: black;">You
can double the amount and keep it in the fridge, its sooo good, you will be
addicted to it <o:p></o:p></span></span></div>
<div class="MsoNormal" style="margin: 0cm 0cm 0pt;">
<span style="color: black; font-family: "times new roman";">
</span></div>
<div class="MsoNormal" style="margin: 0cm 0cm 0pt;">
<b style="mso-bidi-font-weight: normal;"><span style="font-family: "constantia" , "serif"; font-size: 14pt;"><span style="color: black;"><br /></span></span></b>
<b style="mso-bidi-font-weight: normal;"><span style="font-family: "constantia" , "serif"; font-size: 14pt;"><span style="color: black;"><br /></span></span></b>
<b style="mso-bidi-font-weight: normal;"><span style="font-family: "constantia" , "serif"; font-size: 14pt;"><span style="color: black;">Lebanese Fattoush
Salad - 4 servings<o:p></o:p></span></span></b></div>
<div class="MsoNormal" style="margin: 0cm 0cm 0pt;">
<span style="color: black; font-family: "times new roman";">
</span></div>
<div class="MsoNormal" style="margin: 0cm 0cm 0pt;">
<span style="font-family: "constantia" , "serif"; font-size: 12pt;"><span style="color: black;">6
roman leaves washed and sliced small<o:p></o:p></span></span></div>
<div class="MsoNormal" style="margin: 0cm 0cm 0pt;">
<span style="color: black; font-family: "times new roman";"></span><span style="font-family: "constantia" , "serif"; font-size: 12pt;"><span style="color: black;">Small Lebanese Cucumber or 1
English cucumber washed and thinly sliced<o:p></o:p></span></span></div>
<div class="MsoNormal" style="margin: 0cm 0cm 0pt;">
<span style="color: black; font-family: "times new roman";">
</span><span style="font-family: "constantia" , "serif"; font-size: 12pt;"><span style="color: black;">1
bunch of Italian parsley washed, drained and finely chopped<o:p></o:p></span></span></div>
<div class="MsoNormal" style="margin: 0cm 0cm 0pt;">
<span style="color: black; font-family: "times new roman";">
</span><span style="font-family: "constantia" , "serif"; font-size: 12pt;"><span style="color: black;">6
sprigs or half of bunch of fresh mint also washed, drained and finely chopped<o:p></o:p></span></span><br />
<span style="font-family: "constantia" , "serif"; font-size: 12pt;"><span style="color: black;">half of bunch of Purslane washed and picked </span></span></div>
<div class="MsoNormal" style="margin: 0cm 0cm 0pt;">
<span style="color: black; font-family: "times new roman";">
</span><span style="font-family: "constantia" , "serif"; font-size: 12pt;"><span style="color: black;">1/2
bunch of green onion, washed and finely chopped<o:p></o:p></span></span></div>
<div class="MsoNormal" style="margin: 0cm 0cm 0pt;">
<span style="color: black; font-family: "times new roman";">
</span><span style="font-family: "constantia" , "serif"; font-size: 12pt;"><span style="color: black;">1/2
bunch of radish, washed and thinly sliced<o:p></o:p></span></span></div>
<div class="MsoNormal" style="margin: 0cm 0cm 0pt;">
<span style="color: black; font-family: "times new roman";">
</span><span style="font-family: "constantia" , "serif"; font-size: 12pt;"><span style="color: black;">4-5
heads of ripe tomatoes, washed and finely chopped<o:p></o:p></span></span></div>
<div class="MsoNormal" style="margin: 0cm 0cm 0pt;">
<span style="color: black; font-family: "times new roman";">
</span><span style="font-family: "constantia" , "serif"; font-size: 12pt;"><span style="color: black;">Two
loaves of toasted or fried pita chips for the top of the fattoush </span><span style="mso-spacerun: yes;"><span style="color: black;"> </span></span><span style="color: black;">salad<o:p></o:p></span></span></div>
<div class="MsoNormal" style="margin: 0cm 0cm 0pt;">
<span style="color: black; font-family: "times new roman";">
(you can bake the chips or fried them in olive oil).</span></div>
<div class="MsoNormal" style="margin: 0cm 0cm 0pt;">
</div>
<div class="MsoNormal" style="margin: 0cm 0cm 0pt;">
<b style="mso-bidi-font-weight: normal;"><span style="font-family: "constantia" , "serif"; font-size: 12pt;"><span style="color: black;">Dressing</span></span></b><span style="font-family: "constantia" , "serif"; font-size: 12pt;"><span style="color: black;">:<o:p></o:p></span></span></div>
<div class="MsoNormal" style="margin: 0cm 0cm 0pt;">
<span style="color: black; font-family: "times new roman";">
</span></div>
<div class="MsoNormal" style="margin: 0cm 0cm 0pt;">
<span style="font-family: "constantia" , "serif"; font-size: 12pt;"><span style="color: black;">1/3
cup olive oil, juice of one lemon, 2 tsp sumac, sea salt, black pepper, chili
flakes<o:p></o:p></span></span></div>
<div class="MsoNormal" style="margin: 0cm 0cm 0pt;">
<span style="color: black; font-family: "times new roman";">
</span><span style="font-family: "constantia" , "serif"; font-size: 12pt;"><span style="color: black;">Tablespoon
pomegranate molasses or more depends on your taste<o:p></o:p></span></span></div>
<div class="MsoNormal" style="margin: 0cm 0cm 0pt;">
<span style="color: black; font-family: "times new roman";">
</span><span style="font-family: "constantia" , "serif"; font-size: 12pt;"><span style="color: black;">Toasted
or fried pita bread slices.<o:p></o:p></span></span></div>
<div class="MsoNormal" style="margin: 0cm 0cm 0pt;">
<span style="color: black; font-family: "times new roman";">
</span></div>
<div class="MsoNormal" style="margin: 0cm 0cm 0pt;">
</div>
</span><br />
<div class="MsoNormal" style="margin: 0cm 0cm 0pt;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBP6jTkLwCnWDABVVtByXZlKT_loP5MTKNhDwOAWBrFeq_f-9dNWM4Yn29jxff-d9ezFwhD0bhPhDi4V44I4_I-MrFdq1X8MHn0KNPT_kyZ5xWkIL1qfLX1jyrX8_AI0QUlIY5vVWvVy4/s1600/Lebanese+BBQ+Chicken+with+homemade+garlic+sauce-1.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5458521121615181746" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBP6jTkLwCnWDABVVtByXZlKT_loP5MTKNhDwOAWBrFeq_f-9dNWM4Yn29jxff-d9ezFwhD0bhPhDi4V44I4_I-MrFdq1X8MHn0KNPT_kyZ5xWkIL1qfLX1jyrX8_AI0QUlIY5vVWvVy4/s400/Lebanese+BBQ+Chicken+with+homemade+garlic+sauce-1.jpg" style="cursor: hand; display: block; height: 507px; margin: 0px auto 10px; text-align: center; width: 531px;" /> </a></div>
<div align="center">
<br /></div>
You can serve the sauce over the chicken<br />
<div align="center">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsDCnFCRNaSkhFdq9poZNyIe5iWTFlBGLvuYnIy95JslsKtP9Y3zu6njz2vCw2s0nOsczLMsaF2W9Gf81fUGJmiplCavx7wZgu6UD1_mQ08pzCyNE1r8TxrE9isLPFIzIwpyPYQrM6Qac/s1600/Lebanese+BBQ+chicken+with+homemade+garlic+sauce1.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5458520936200114850" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsDCnFCRNaSkhFdq9poZNyIe5iWTFlBGLvuYnIy95JslsKtP9Y3zu6njz2vCw2s0nOsczLMsaF2W9Gf81fUGJmiplCavx7wZgu6UD1_mQ08pzCyNE1r8TxrE9isLPFIzIwpyPYQrM6Qac/s400/Lebanese+BBQ+chicken+with+homemade+garlic+sauce1.jpg" style="cursor: hand; display: block; height: 429px; margin: 0px auto 10px; text-align: center; width: 546px;" /></a> or aside<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjc15CV0e3Vh_3ezy6nvNro8CUwKXD0s6gxhx5kGztPbZOhENHjnwz0rzdC4Z7_7mLwalK2qO2tsyDKxRex1W8CMGKYlm8zHMMbo2gJYPTrYINk_tp2_z97j9LEg2OnAj-s916Fk-SwJsw/s1600/IMG_0124-001.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="436" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjc15CV0e3Vh_3ezy6nvNro8CUwKXD0s6gxhx5kGztPbZOhENHjnwz0rzdC4Z7_7mLwalK2qO2tsyDKxRex1W8CMGKYlm8zHMMbo2gJYPTrYINk_tp2_z97j9LEg2OnAj-s916Fk-SwJsw/s1600/IMG_0124-001.JPG" width="640" /></a></div>
<br />
How about some Fattoush<br />
<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhG7fyiUgpdZBDdDToceIGkfnzeSOlzNV9C0WUkAHaYi8AvuzABUkRm2A4XIQCbqRc_o49wlE6i137qYVgM3XCt4ORZxI3hooQWexu1h720npu-EJrhfXhwzLRrwn8160Z2TAFU_c7WNFM/s1600/Lebanese+BBQ+chicken+with+homemade+garlic+sauce5.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5458520239217463714" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhG7fyiUgpdZBDdDToceIGkfnzeSOlzNV9C0WUkAHaYi8AvuzABUkRm2A4XIQCbqRc_o49wlE6i137qYVgM3XCt4ORZxI3hooQWexu1h720npu-EJrhfXhwzLRrwn8160Z2TAFU_c7WNFM/s400/Lebanese+BBQ+chicken+with+homemade+garlic+sauce5.JPG" style="cursor: hand; display: block; height: 521px; margin: 0px auto 10px; text-align: center; width: 555px;" /></a>Preparing the Garlic Sauce<br />
<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlk5iHuhbZtA0Xc8WLJYyVw1Udj8pAVqdHOoqMtFgAMxtWd4i1KhLZ00VWPgVrMRCf3OzzIFMTAx2xYmJYtQh5y8MI_dQSNoO6tEDMZQpcYtfQe8Ok_xYZeASPGxg5zsPzN9gCQjC9cIg/s1600/Lebanese+BBQ+chicken+with+homemade+garlic+sauce4.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5458520050799268274" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlk5iHuhbZtA0Xc8WLJYyVw1Udj8pAVqdHOoqMtFgAMxtWd4i1KhLZ00VWPgVrMRCf3OzzIFMTAx2xYmJYtQh5y8MI_dQSNoO6tEDMZQpcYtfQe8Ok_xYZeASPGxg5zsPzN9gCQjC9cIg/s400/Lebanese+BBQ+chicken+with+homemade+garlic+sauce4.JPG" style="cursor: hand; display: block; height: 519px; margin: 0px auto 10px; text-align: center; width: 519px;" /></a>Marinating the Chicken<br />
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<div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_ZZnEdeknZCtHBfTUMtbd08xl28G_leYGeY0EGe0YzjSawr90_KDG0tfP3qr4Rj1asXfsTWPA_cHoeyleWVjKjzVlR_HCJUuKER23sVfLYV3fNZvb9iI8YkJL35CVyewsmDh2zALhP-8/s1600/072.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5458519653098613714" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_ZZnEdeknZCtHBfTUMtbd08xl28G_leYGeY0EGe0YzjSawr90_KDG0tfP3qr4Rj1asXfsTWPA_cHoeyleWVjKjzVlR_HCJUuKER23sVfLYV3fNZvb9iI8YkJL35CVyewsmDh2zALhP-8/s400/072.JPG" style="cursor: hand; display: block; height: 509px; margin: 0px auto 10px; text-align: center; width: 451px;" /></a><br />
<div>
<div>
Roasted Potatoes</div>
</div>
</div>
<br /></div>
Arlettehttp://www.blogger.com/profile/02596891473316863494noreply@blogger.com23tag:blogger.com,1999:blog-3690212285672336035.post-42642658140615451252010-04-08T13:15:00.016-04:002010-04-08T14:31:02.557-04:00Ham Braid with Leftover Ham - A New Way for Croque Monsieur<p><span style="mso-ansi-language: EN" lang="EN"><span style="font-family:georgia;">A <b>Croque-Monsieur</b> is a hot ham and cheese (typically emmental or gruyère) grilled sandwich. It originated in France as a fast-food snack served in cafés and bars. More elaborate versions come coated in a Mornay or Béchamel sauce. The emergence of the Croque-monsieur (and variations) is mirrored by growth in popular fast-foods in other countries.</span></span></p><p><span style="mso-ansi-language: EN" lang="EN"><span style="font-family:georgia;"><?xml:namespace prefix = o ns = "urn:schemas-microsoft-com:office:office" /><o:p></o:p></span></span></p><p><span style="mso-ansi-language: EN" lang="EN"><span style="font-family:georgia;">The name is based on the verb <i>croquer</i> ("to crunch") and the word <i>monsieur</i> ("mister")—the reason behind the combination of the two words is unclear—and is colloquially shortened to <i>Croque</i>. While the origins of the Croque-monsieur are unknown, there are many speculations on how it was first originated. The Croque-monsieur's first recorded appearance on a Parisian café menu was in 1910. Its earliest published use has been traced back to volume two of Proust's <i>In search of lost time</i> (<i>À la recherche du temps perdu</i>) </span></span></p><p><span style="mso-ansi-language: EN" lang="EN"><span style="font-family:georgia;"><o:p></o:p></span></span></p><br /><span style="font-family:georgia;"><p style="MARGIN: 0cm 0cm 0pt" class="MsoNormal"><span style="font-family:Times New Roman;">I </span><span style="font-family:Georgia;">love Croque Monsieur Sandwich, and it’s been a while since I ate a good sandwich… <o:p></o:p></span></p><p style="MARGIN: 0cm 0cm 0pt" class="MsoNormal"><span style="font-family:Georgia;">When I was still living in Beirut, I was part of a Prayer Group Called “R</span><span style="font-family:Arial;">enouveau charismatique – The Catholic Pentecostals” we used to meet every other week at each others home, for prayers and bible study….</span><span style="font-family:Arial;">One of my friends – Dora, was famous for her Croque Monsieur Sandwich and we all look forward when we will be at Dora’s house for Croque Monsieur Treat.</span></p><p style="MARGIN: 0cm 0cm 0pt" class="MsoNormal"><span style="font-family:Arial;"></span> </p><p style="MARGIN: 0cm 0cm 0pt" class="MsoNormal"><span style="font-family:Arial;"><o:p></o:p></span></p><p style="MARGIN: 0cm 0cm 0pt" class="MsoNormal"><span style="font-family:Arial;"><o:p></o:p></span></p><p style="MARGIN: 0cm 0cm 0pt" class="MsoNormal"><span style="font-family:Arial;">I did eat several times a Croque Monsieur, but they never tasted the same.<span style="mso-spacerun: yes"> </span><o:p></o:p></span></p><p style="MARGIN: 0cm 0cm 0pt" class="MsoNormal"><span style="font-family:Arial;">I have lots of leftover ham, from Easter Dinner, and I am trying to invent something to use, and I was thinking for some time about the Group and the Croque Monsieur sandwich when I got the idea of building a sandwich from scratch.<span style="mso-spacerun: yes"> </span>I wanted to try new dough I was thinking about in my mind and wanted it give it a try.... </span></p><p style="MARGIN: 0cm 0cm 0pt" class="MsoNormal"><span style="font-family:Arial;"></span> </p><p style="MARGIN: 0cm 0cm 0pt" class="MsoNormal"></p><p style="MARGIN: 0cm 0cm 0pt" class="MsoNormal"><span style="font-family:Arial;"><o:p></o:p></span></p><p style="MARGIN: 0cm 0cm 0pt" class="MsoNormal"><span style="font-family:Arial;"><o:p></o:p></span></p><p style="MARGIN: 0cm 0cm 0pt" class="MsoNormal"><span style="font-family:Arial;"><o:p></p><p style="MARGIN: 0cm 0cm 0pt" class="MsoNormal"><span style="mso-ansi-language: EN" lang="EN" ><strong>Ingredients for the dough:</strong></span></p><p style="MARGIN: 0cm 0cm 0pt" class="MsoNormal"><strong></strong> </p><p style="MARGIN: 0cm 0cm 0pt" class="MsoNormal"><strong></strong></p><p style="MARGIN: 0cm 0cm 0pt" class="MsoNormal"><span style="mso-ansi-language: EN" lang="EN"><span style="font-family:georgia;">3 ½ cup of AP Flour<o:p></o:p></span></span></p><p style="MARGIN: 0cm 0cm 0pt" class="MsoNormal"><span style="mso-ansi-language: EN" lang="EN"><span style="font-family:georgia;">Dash of salt<o:p></o:p></span></span></p><p style="MARGIN: 0cm 0cm 0pt" class="MsoNormal"><span style="mso-ansi-language: EN" lang="EN"><span style="font-family:georgia;">2 tsp of dried yeast<o:p></o:p></span></span></p><p style="MARGIN: 0cm 0cm 0pt" class="MsoNormal"><span style="mso-ansi-language: EN" lang="EN"><span style="font-family:georgia;">¼ cup of warm water<o:p></o:p></span></span></p><p style="MARGIN: 0cm 0cm 0pt" class="MsoNormal"><span style="mso-ansi-language: EN" lang="EN"><span style="font-family:georgia;">1 tsp of honey or sugar<o:p></o:p></span></span></p><p style="MARGIN: 0cm 0cm 0pt" class="MsoNormal"><span style="mso-ansi-language: EN" lang="EN"><span style="font-family:georgia;">2 tbsp of soft butter<o:p></o:p></span></span></p><p style="MARGIN: 0cm 0cm 0pt" class="MsoNormal"><span style="mso-ansi-language: EN" lang="EN"><span style="font-family:georgia;">2 tbsp of home made yogurt (<span style="color:red;">I am making a new recipe with yogurt to be posted when it’s done – its consist of several stages) </span></span></span></p><p style="MARGIN: 0cm 0cm 0pt" class="MsoNormal"><span style="font-family:Georgia;color:#ff0000;"></span> </p><p style="MARGIN: 0cm 0cm 0pt" class="MsoNormal"><span style="mso-ansi-language: EN" lang="EN"><span style="color:red;"><span style="font-family:georgia;"><span style="mso-spacerun: yes"></span><o:p></o:p></span></span></span></p><p style="MARGIN: 0cm 0cm 0pt" class="MsoNormal"><span style="mso-ansi-language: EN" lang="EN"><o:p><span style="font-family:georgia;"></span></o:p></span></p><p style="MARGIN: 0cm 0cm 0pt" class="MsoNormal"><span style="mso-ansi-language: EN" lang="EN"><span style="font-family:georgia;"><strong>Ingredient for the filling:</strong> </span></span></p><p style="MARGIN: 0cm 0cm 0pt" class="MsoNormal"><span style="font-family:Georgia;"></span> </p><p style="MARGIN: 0cm 0cm 0pt" class="MsoNormal"><span style="mso-ansi-language: EN" lang="EN"><span style="font-family:georgia;"><o:p></o:p></span></span></p><p style="MARGIN: 0cm 0cm 0pt" class="MsoNormal"><span style="mso-ansi-language: EN" lang="EN"><o:p><span style="font-family:georgia;"></span></o:p></span></p><p style="MARGIN: 0cm 0cm 0pt 18pt" class="MsoNormal"><span style="mso-ansi-language: EN" lang="EN"><span style="font-family:georgia;">-<span style="mso-spacerun: yes"> </span></span><span style="font-family:georgia;">Around 3 cups of cubed home made cooked ham.(</span></span><span style="mso-ansi-language: EN" lang="EN"><span style="font-family:georgia;">If you are buying get black forest and wash it under cold water and dry well to get rid of all the preservatives.<o:p></o:p></span></span></p><p style="TEXT-INDENT: -18pt; MARGIN: 0cm 0cm 0pt 36pt; mso-list: l0 level1 lfo1; tab-stops: list 36.0pt" class="MsoNormal"><span style="font-family:georgia;"><span style="mso-ansi-language: EN" lang="EN"><span style="mso-list: Ignore">-<span style="FONT: 7pt 'Times New Roman';font-size:100%;" > </span></span></span><span style="mso-ansi-language: EN" lang="EN">2 home made dill pickles drained<o:p></o:p></span></span></p><p style="TEXT-INDENT: -18pt; MARGIN: 0cm 0cm 0pt 36pt; mso-list: l0 level1 lfo1; tab-stops: list 36.0pt" class="MsoNormal"><span style="font-family:georgia;"><span style="mso-ansi-language: EN" lang="EN"><span style="mso-list: Ignore">-<span style="FONT: 7pt 'Times New Roman';font-size:100%;" > </span></span></span><span style="mso-ansi-language: EN" lang="EN">2 tbsp of Dijon mustard<o:p></o:p></span></span></p><p style="TEXT-INDENT: -18pt; MARGIN: 0cm 0cm 0pt 36pt; mso-list: l0 level1 lfo1; tab-stops: list 36.0pt" class="MsoNormal"><span style="font-family:georgia;"><span style="mso-ansi-language: EN" lang="EN"><span style="mso-list: Ignore">-<span style="FONT: 7pt 'Times New Roman';font-size:100%;" > </span></span></span><span style="mso-ansi-language: EN" lang="EN">1 – 1/5 gruyere or Swiss Cheese (i added the cheese in the bottom of the bread and on top of the stuffing)<o:p></o:p></span></span></p><p style="TEXT-INDENT: -18pt; MARGIN: 0cm 0cm 0pt 36pt; mso-list: l0 level1 lfo1; tab-stops: list 36.0pt" class="MsoNormal"><span style="font-family:georgia;"><span style="mso-ansi-language: EN" lang="EN"><span style="mso-list: Ignore">-<span style="FONT: 7pt 'Times New Roman';font-size:100%;" > </span></span></span><span style="mso-ansi-language: EN" lang="EN">Salt and pepper…</span></span></p><p style="TEXT-INDENT: -18pt; MARGIN: 0cm 0cm 0pt 36pt; mso-list: l0 level1 lfo1; tab-stops: list 36.0pt" class="MsoNormal"><span style="font-family:georgia;"><span style="mso-ansi-language: EN" lang="EN"><o:p></o:p></span></span> </p><p style="MARGIN: 0cm 0cm 0pt" class="MsoNormal"><span style="font-family:georgia;"></span></o:p></span></p><p style="MARGIN: 0cm 0cm 0pt" class="MsoNormal"><o:p><span style="font-family:georgia;"></span></o:p></p><o:p><p style="MARGIN: 0cm 0cm 0pt" class="MsoNormal"><span style="mso-ansi-language: EN" lang="EN"><span style="font-family:georgia;">I leave you with the photos… but I can add the dough was <b style="mso-bidi-font-weight: normal">AMAZING</b>… I am going to try the dough in another savoury recipe and see the result.<o:p></o:p></span></span></p><p style="MARGIN: 0cm 0cm 0pt" class="MsoNormal"><span style="mso-ansi-language: EN" lang="EN"><span style="font-family:georgia;">The Braid was soooo good we loved it so much. And enjoyed every bite of it…<o:p></o:p></span></span></p><p style="MARGIN: 0cm 0cm 0pt" class="MsoNormal"><span style="mso-ansi-language: EN" lang="EN"><span style="font-family:georgia;">This braid is good for picnics, for a nice tea party, for children birthdays… for a good treat any time<o:p></o:p></span></span></p><p style="MARGIN: 0cm 0cm 0pt" class="MsoNormal"><span style="font-family:georgia;"></span></o:p></p></span><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwKmEK9Jo0l7I07BHzzsc7QSfAklHGwFMx2GgPpSdM4XbrwX9IaTjD3d7aLDcc5BynXOfATam6MkDB-wf9MKoAmK1SIGgd487uVH7W-ODUtJuOfAfPjifgIPb4yv_74QsA8mXbktIxQkQ/s1600/2010-04-062.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 542px; DISPLAY: block; HEIGHT: 423px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5457820450046055826" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwKmEK9Jo0l7I07BHzzsc7QSfAklHGwFMx2GgPpSdM4XbrwX9IaTjD3d7aLDcc5BynXOfATam6MkDB-wf9MKoAmK1SIGgd487uVH7W-ODUtJuOfAfPjifgIPb4yv_74QsA8mXbktIxQkQ/s400/2010-04-062.jpg" /></a><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAYfchzj0jEdv2OS-V7MjvQoEsWrpIqPFmlUG2shf1-e289B7RAOQewAi0cqR1MGmGJE7-Q8cd6k8Q1UhDAO9Ut4fp1uA9D14_muDuU8TqLtC3x86GfZxuX5IFC3ZtLrrda2TsmwxeW8w/s1600/2010-04-064.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 541px; DISPLAY: block; HEIGHT: 360px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5457820310856693602" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAYfchzj0jEdv2OS-V7MjvQoEsWrpIqPFmlUG2shf1-e289B7RAOQewAi0cqR1MGmGJE7-Q8cd6k8Q1UhDAO9Ut4fp1uA9D14_muDuU8TqLtC3x86GfZxuX5IFC3ZtLrrda2TsmwxeW8w/s400/2010-04-064.jpg" /></a><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5G0FvUaPKdnJZykEjsCyC_AHf7w0SVKvazq9Ay4hp2Uag1YAEKi4gYZjQgmLMyCYflT2cbRqMysxfhjXHdyJDDt5-v5cZeeHNkoSNaHsx5NAmZhsE5v2EbRFCsPP-asBV7f62W8JQJro/s1600/2010-04-063.jpg"></a><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWpF3F1dcixrnAu4p3W_i1gl6eEXqxcgYtmUYkGss_JLM_szdkdohbWOkpYUsDiDnU5P2-wzIoGpW655IJ4UZiIhyphenhyphen4wjX1MO5Ofc8T4MhPDJLaWAgy9RJXbclwGbSnarVW4gccE06_HMo/s1600/2010-04-06.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 511px; DISPLAY: block; HEIGHT: 433px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5457819912965831410" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWpF3F1dcixrnAu4p3W_i1gl6eEXqxcgYtmUYkGss_JLM_szdkdohbWOkpYUsDiDnU5P2-wzIoGpW655IJ4UZiIhyphenhyphen4wjX1MO5Ofc8T4MhPDJLaWAgy9RJXbclwGbSnarVW4gccE06_HMo/s400/2010-04-06.jpg" /></a><br /><div align="center"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkgoR_Ei-AM3fWyaDSKF7RMtNrihRfXPxpmto5fge2mI7hHh0Mvh5ldB42f6p7d4QzzDrlxyZ_w-DRz5nR3o6Hcp9xyOUFiK68pjzAjjycz03hUpwjHw0jUKzUvvcNJSM2hK4746u15Fg/s1600/2010-04-061.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 498px; DISPLAY: block; HEIGHT: 446px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5457818883345947602" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkgoR_Ei-AM3fWyaDSKF7RMtNrihRfXPxpmto5fge2mI7hHh0Mvh5ldB42f6p7d4QzzDrlxyZ_w-DRz5nR3o6Hcp9xyOUFiK68pjzAjjycz03hUpwjHw0jUKzUvvcNJSM2hK4746u15Fg/s400/2010-04-061.jpg" /></a>Someone will be enjoying his lunch<br /><br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixzstdON1-JuaAgmJrkTIK4qzr9SJEO5s7eG52CL1l96w3wtPhfEizjC5_oKVIZ5GSihj8fs66OyfxPBewPTbjYZvy9wuC96ZJzUKH4ujd-VeePOoOjHufAsf-PoNTQ90MmcpdQEsXBlc/s1600/011-1.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 524px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5457817766427891010" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixzstdON1-JuaAgmJrkTIK4qzr9SJEO5s7eG52CL1l96w3wtPhfEizjC5_oKVIZ5GSihj8fs66OyfxPBewPTbjYZvy9wuC96ZJzUKH4ujd-VeePOoOjHufAsf-PoNTQ90MmcpdQEsXBlc/s400/011-1.JPG" /></a><br /><br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6FFj69NJEkMnWZAwpKiz2joO1Ocd_vw87xJ-zAT8aGxSZG-4dzrTtfE1zpvDzd8z3nRJJSdn8d_H8FG2DPTQrol3RVlx51X9oe5g80ppey3Nxjhv07dJ5g0NnLmT_T0ILd75X5Gl8CAQ/s1600/008.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 551px; DISPLAY: block; HEIGHT: 398px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5457817510413217730" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6FFj69NJEkMnWZAwpKiz2joO1Ocd_vw87xJ-zAT8aGxSZG-4dzrTtfE1zpvDzd8z3nRJJSdn8d_H8FG2DPTQrol3RVlx51X9oe5g80ppey3Nxjhv07dJ5g0NnLmT_T0ILd75X5Gl8CAQ/s400/008.JPG" /></a><br /><br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRpIoijLLvOAnjLjg3rW65gn4gCoB9XkdyhEDO5DaClM-FJsITFy4xkIdYmtQo3_Yt_3b9ibzYf_m1dvcck8dGQRaGKASFTmmvXF0RnOhJDI4iz_k2DXdYpOxntT_xfM57dGus2GGmMRY/s1600/009.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 557px; DISPLAY: block; HEIGHT: 388px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5457817357340252354" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRpIoijLLvOAnjLjg3rW65gn4gCoB9XkdyhEDO5DaClM-FJsITFy4xkIdYmtQo3_Yt_3b9ibzYf_m1dvcck8dGQRaGKASFTmmvXF0RnOhJDI4iz_k2DXdYpOxntT_xfM57dGus2GGmMRY/s400/009.JPG" /></a><br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiToReYRJUmiyB_cj-l2ZI5caE6noHRbr9CdqGVkhgqZP50WJV1cAzdjQNtrMb0AT_QV8n8r3PfVeBgF7YF_sVd35DYmJBLP4gEuH4zVLWpqy3KKjstwyAzReNJdpus9vnFdzbWsPQGDN0/s1600/2010-04-065.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 543px; DISPLAY: block; HEIGHT: 420px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5457817067243679666" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiToReYRJUmiyB_cj-l2ZI5caE6noHRbr9CdqGVkhgqZP50WJV1cAzdjQNtrMb0AT_QV8n8r3PfVeBgF7YF_sVd35DYmJBLP4gEuH4zVLWpqy3KKjstwyAzReNJdpus9vnFdzbWsPQGDN0/s400/2010-04-065.jpg" /></a> </div></div></div></div></div>Arlettehttp://www.blogger.com/profile/02596891473316863494noreply@blogger.com16tag:blogger.com,1999:blog-3690212285672336035.post-29022019379358380602010-04-06T21:25:00.007-04:002010-04-08T12:38:47.374-04:00Onion Flowers<p style="MARGIN: 0cm 0cm 0pt; mso-margin-top-alt: auto; mso-margin-bottom-alt: auto" class="MsoNormal"><b style="mso-bidi-font-weight: normal"><span style="mso-ansi-language: EN" lang="EN"><span style="font-family:georgia;"><span style="color:#666666;">This is a wonderful side dish, to accompany a roast, a ham or a turkey dinner.<span style="mso-spacerun: yes"> </span>If you like the onion blossom at the Outback Restaurant… you will love these onions... Simple to prepare, elegant on your plate, and most of all no frying.<?xml:namespace prefix = o ns = "urn:schemas-microsoft-com:office:office" /><o:p></o:p></span></span></span></b></p><p style="MARGIN: 0cm 0cm 0pt; mso-margin-top-alt: auto; mso-margin-bottom-alt: auto" class="MsoNormal"><b style="mso-bidi-font-weight: normal"><span style="mso-ansi-language: EN" lang="EN"><span style="font-family:georgia;"><span style="color:#666666;">Feel free to substitute or change an ingredient you like.<span style="mso-spacerun: yes"> </span>Add your touch.<o:p></o:p></span></span></span></b></p><p style="MARGIN: 0cm 0cm 0pt; mso-margin-top-alt: auto; mso-margin-bottom-alt: auto" class="MsoNormal"><b style="mso-bidi-font-weight: normal"><span style="mso-ansi-language: EN" lang="EN"><span style="font-family:georgia;"><span style="color:#666666;">I made these Onions on Sunday for Easter Dinner.<span style="mso-spacerun: yes"> </span>Since we were only four, I used four medium, the bigger the onion the better shape the flower will open.<o:p></o:p></span></span></span></b></p><h3 style="MARGIN: auto 0cm"><span style="mso-ansi-language: EN" lang="EN"><span style="font-family:georgia;"><span style="color:#666666;">Yield: 4<o:p></o:p></span></span></span></h3><h3 style="MARGIN: auto 0cm"><span style="mso-ansi-language: EN" lang="EN"><span style="font-family:georgia;"><span style="color:#666666;">Ingredients<o:p></o:p></span></span></span></h3><ul type="disc"><li style="MARGIN: 0cm 0cm 0pt; mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; mso-list: l1 level1 lfo1; tab-stops: list 36.0pt" class="MsoNormal"><span style="font-family:georgia;"><span style="color:#666666;"><span class="value"><span style="mso-ansi-language: EN" lang="EN">4</span></span><span style="mso-ansi-language: EN" lang="EN"> large onions<o:p></o:p></span></span></span></li><li style="MARGIN: 0cm 0cm 0pt; mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; mso-list: l1 level1 lfo1; tab-stops: list 36.0pt" class="MsoNormal"><span style="font-family:georgia;"><span style="color:#666666;"><span class="value"><span style="mso-ansi-language: EN" lang="EN">1/4</span></span><span style="mso-ansi-language: EN" lang="EN"> <span class="type">cup</span> water<o:p></o:p></span></span></span></li><li style="MARGIN: 0cm 0cm 0pt; mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; mso-list: l1 level1 lfo1; tab-stops: list 36.0pt" class="MsoNormal"><span style="font-family:georgia;"><span style="color:#666666;"><span class="value"><span style="mso-ansi-language: EN" lang="EN">1/4</span></span><span style="mso-ansi-language: EN" lang="EN"> <span class="type">cup</span> honey( I used fresh maple syrup, my father in law still cooking the sap) <span style="mso-spacerun: yes"></span><o:p></o:p></span></span></span></li><li style="MARGIN: 0cm 0cm 0pt; mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; mso-list: l1 level1 lfo1; tab-stops: list 36.0pt" class="MsoNormal"><span style="font-family:georgia;"><span style="color:#666666;"><span class="value"><span style="mso-ansi-language: EN" lang="EN">1/4</span></span><span style="mso-ansi-language: EN" lang="EN"> <span class="type">cup</span> butter<o:p></o:p></span></span></span></li><li style="MARGIN: 0cm 0cm 0pt; mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; mso-list: l1 level1 lfo1; tab-stops: list 36.0pt" class="MsoNormal"><span style="mso-ansi-language: EN" lang="EN"><span style="font-family:georgia;"><span style="color:#666666;">Salt and pepper<o:p></o:p></span></span></span></li></ul><p style="MARGIN: 0cm 0cm 0pt 18pt; mso-margin-top-alt: auto; mso-margin-bottom-alt: auto" class="MsoNormal"><span style="mso-ansi-language: EN" lang="EN"><span style="font-family:georgia;"><span style="color:#666666;">*If you don’t have honey or maple syrup, you can use 2 tsp brown sugar.<o:p></o:p></span></span></span></p><p style="MARGIN: 0cm 0cm 0pt 18pt; mso-margin-top-alt: auto; mso-margin-bottom-alt: auto" class="MsoNormal"><span style="mso-ansi-language: EN" lang="EN"><span style="font-family:georgia;"><span style="color:#666666;">** serve it with a drizzle of the syrup on top.<o:p></o:p></span></span></span></p><p style="MARGIN: 0cm 0cm 0pt 18pt; mso-margin-top-alt: auto; mso-margin-bottom-alt: auto" class="MsoNormal"><span style="mso-ansi-language: EN" lang="EN"><o:p><span style="font-family:georgia;color:#666666;"></span></o:p></span></p><p style="MARGIN: 0cm 0cm 0pt" class="MsoNormal"><span style="mso-ansi-language: EN" lang="EN"><o:p><span style="font-family:georgia;color:#666666;"></span></o:p></span></p><h3 style="MARGIN: auto 0cm"><span style="mso-ansi-language: EN" lang="EN"><span style="font-family:georgia;"><span style="color:#666666;">Directions<o:p></o:p></span></span></span></h3><ol type="1"><li style="MARGIN: 0cm 0cm 0pt; mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; mso-list: l0 level1 lfo2; tab-stops: list 36.0pt" class="MsoNormal"><span style="mso-ansi-language: EN" lang="EN"><span style="font-family:georgia;"><span style="color:#666666;">Preheat your oven to 375 degrees.<o:p></o:p></span></span></span></li><li style="MARGIN: 0cm 0cm 0pt; mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; mso-list: l0 level1 lfo2; tab-stops: list 36.0pt" class="MsoNormal"><span style="mso-ansi-language: EN" lang="EN"><span style="font-family:georgia;"><span style="color:#666666;">Cut ends off of onions and peel. Slice each onion 5 times, from the top to within 1/2 inch of the bottom. Turn onion 90 degrees and then make 5 more slices the same way, to create a crosshatch pattern, three quarters of the way down the onion. Place the onions into an 8" by 8" baking dish.<o:p></o:p></span></span></span></li><li style="MARGIN: 0cm 0cm 0pt; mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; mso-list: l0 level1 lfo2; tab-stops: list 36.0pt" class="MsoNormal"><span style="mso-ansi-language: EN" lang="EN"><span style="font-family:georgia;"><span style="color:#666666;">Put water, honey and butter into a small pot and gently heat until the butter melts. Season onions with salt and pepper and then pour the honey mixture over them. Cover with foil and bake for 1 hour, until the onions have opened into a flower shape and are tender and golden.<o:p></o:p></span></span></span></li></ol><p style="MARGIN: 0cm 0cm 0pt" class="MsoNormal"><span style="font-family:georgia;color:#666666;">Amazing taste… Trust me you will love it, and will do it again and again.</span></p><br /><span style="color:#666666;"></span><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvDQ1xfP-1sj7KOjlabn-hQHL0Iykkj1OU1m89T2QCtb-y-wbyEoV__JqTHK5wHZyhy-_1HjzQ5wyd-w1Evbj86Gz-Jh0TpT2NZ82IYQf2K7SjUoz21gdxT9Sa2U6GgSFEeIWzAlJHJRM/s1600/2010-04-066.jpg"><span style="color:#666666;"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 506px; DISPLAY: block; HEIGHT: 424px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5457203837888048898" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvDQ1xfP-1sj7KOjlabn-hQHL0Iykkj1OU1m89T2QCtb-y-wbyEoV__JqTHK5wHZyhy-_1HjzQ5wyd-w1Evbj86Gz-Jh0TpT2NZ82IYQf2K7SjUoz21gdxT9Sa2U6GgSFEeIWzAlJHJRM/s400/2010-04-066.jpg" /></span></a><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-qX4uCfBrc2kULyBNcgIRjNrhe-JaF8eJEMHlfCZbFmf8SFHjqIJDkHWLZ_AZkqPNeBoLHxUu5dcqNs079uTW6zGfETF_8SAUPHgagkY55J_WQBmahHhyWVKCAtOcfV8jjg8t8QFTZ-g/s1600/2010-04-067.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 509px; DISPLAY: block; HEIGHT: 441px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5457203703360457762" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-qX4uCfBrc2kULyBNcgIRjNrhe-JaF8eJEMHlfCZbFmf8SFHjqIJDkHWLZ_AZkqPNeBoLHxUu5dcqNs079uTW6zGfETF_8SAUPHgagkY55J_WQBmahHhyWVKCAtOcfV8jjg8t8QFTZ-g/s400/2010-04-067.jpg" /></a><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbiHA-tNyT1n-aJZen5QtpG1hxfX_xdVB0-BHDRJWoyP2BFmbcqD-qAFiPNf82Z2E_6v5n2cSzIPwTIEBE6hM9DINpwzwAIGKOX2g71WkGhRAeqHv8pmEJ6gzOfXYYgVBOBCPbrK9mn5M/s1600/002.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 445px; DISPLAY: block; HEIGHT: 503px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5457203460647326146" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbiHA-tNyT1n-aJZen5QtpG1hxfX_xdVB0-BHDRJWoyP2BFmbcqD-qAFiPNf82Z2E_6v5n2cSzIPwTIEBE6hM9DINpwzwAIGKOX2g71WkGhRAeqHv8pmEJ6gzOfXYYgVBOBCPbrK9mn5M/s400/002.JPG" /></a><br /><br /><br /><div></div>Arlettehttp://www.blogger.com/profile/02596891473316863494noreply@blogger.com12tag:blogger.com,1999:blog-3690212285672336035.post-56707267321998966952010-04-05T12:42:00.010-04:002018-09-10T14:56:02.958-04:00Strawberry Shortbread Cake<div class="MsoNormal" style="margin: 0cm 0cm 0pt;">
<span style="font-size: 14pt;"><span style="font-family: "georgia";"><span style="color: #333333;">We were having Easter Dinner at my inlaws, I decided on baking a light dessert, because we are having a big dinner, Turkey a l’orange a specialty of my father in law, he cooks it low and slow with basting it in a special mix of orange juice, homemade maple syrup (still boiling the sap) and some spice blend, also were having homemade lasagne, I also baked a smoked orange roast ham, Mediterranean Salad, steamed asparagus.<span style="mso-spacerun: yes;"> </span>Lots of food and few mouths to taste.<span style="mso-spacerun: yes;"> </span>My brother in law and his family went out of town to open the cottage, my sister in law couldn’t travel from Mississauga which is four hours South of North Bay, and she is the next day.<o:p></o:p></span></span></span></div>
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<span style="font-size: 14pt;"><o:p><span style="color: #333333; font-family: "times new roman";"> </span></o:p></span></div>
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<span style="font-size: 14pt;"><span style="font-family: "georgia";"><span style="color: #333333;">My dessert has to be light and fresh, so I choose strawberry shortbread with a meringue topping ,<span style="mso-spacerun: yes;"> </span>the cake was divided into two 8 x 8 pans, and topped with a layer of meringue, baked in a preheated 350F oven. <o:p></o:p></span></span></span></div>
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<span style="font-size: 14pt;"><span style="font-family: "georgia";"><span style="color: #333333;">The dessert came extremely good, fluffy; the meringue topping gave the texture of an Angle Food Cake…we truly enjoyed it.<o:p></o:p></span></span></span></div>
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<span style="font-size: 14pt;"><span style="font-family: "georgia";"><span style="color: #333333;">All the food was delicious, but I think we need to do another Lent week to burn all the calories we consumed during the Holiday. <o:p></o:p></span></span></span></div>
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<span style="font-family: "times new roman";"><span style="color: #333333;"><span style="mso-spacerun: yes;"> </span><span lang="EN" style="mso-ansi-language: EN;"><o:p></o:p></span></span></span></div>
<h3 style="margin: auto 0cm;">
<span lang="EN" style="mso-ansi-language: EN;"><span style="color: #333333; font-family: "georgia"; font-size: 100%;"><br /></span></span></h3>
<h3 style="margin: auto 0cm;">
<span lang="EN" style="mso-ansi-language: EN;"><span style="color: #333333; font-family: "georgia"; font-size: 100%;">Strawberry shortbread</span></span></h3>
<h3 style="margin: auto 0cm;">
<span style="font-weight: normal;"><span lang="EN" style="mso-ansi-language: EN;"></span><span lang="EN" style="mso-ansi-language: EN;"><span style="color: #333333; font-family: "georgia"; font-size: 100%;">Serves 8-9 persons</span></span></span></h3>
<h3 style="margin: auto 0cm;">
<span lang="EN" style="mso-ansi-language: EN;"><o:p><span style="color: #333333; font-family: "times new roman";"> </span></o:p></span><span lang="EN" style="mso-ansi-language: EN;"><span style="color: #333333;"><span style="font-family: "georgia";">Ingredients<o:p></o:p></span></span></span></h3>
<ul type="disc">
<li class="MsoNormal" style="margin: 0cm 0cm 0pt; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list 36.0pt;"><span style="color: #333333;"><span style="font-family: "georgia";"><span class="value"><span lang="EN" style="mso-ansi-language: EN;">1/2</span></span><span lang="EN" style="mso-ansi-language: EN;"> <span class="type">cup</span> vegetable oil<o:p></o:p></span></span></span></li>
<li class="MsoNormal" style="margin: 0cm 0cm 0pt; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list 36.0pt;"><span style="color: #333333;"><span style="font-family: "georgia";"><span class="value"><span lang="EN" style="mso-ansi-language: EN;">1</span></span><span lang="EN" style="mso-ansi-language: EN;"> <span class="type">cup</span> sugar<o:p></o:p></span></span></span></li>
<li class="MsoNormal" style="margin: 0cm 0cm 0pt; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list 36.0pt;"><span style="color: #333333;"><span style="font-family: "georgia";"><span class="value"><span lang="EN" style="mso-ansi-language: EN;">3</span></span><span lang="EN" style="mso-ansi-language: EN;"> <span class="type">large</span> eggs<o:p></o:p></span></span></span></li>
<li class="MsoNormal" style="margin: 0cm 0cm 0pt; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list 36.0pt;"><span style="color: #333333;"><span style="font-family: "georgia";"><span class="value"><span lang="EN" style="mso-ansi-language: EN;">*1</span></span><span lang="EN" style="mso-ansi-language: EN;"> <span class="type">teaspoon</span> finely grated lemon zest<o:p></o:p></span></span></span></li>
<li class="MsoNormal" style="margin: 0cm 0cm 0pt; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list 36.0pt;"><span style="color: #333333;"><span style="font-family: "georgia";"><span class="value"><span lang="EN" style="mso-ansi-language: EN;">1/2</span></span><span lang="EN" style="mso-ansi-language: EN;"> <span class="type">teaspoon</span> vanilla<o:p></o:p></span></span></span></li>
<li class="MsoNormal" style="margin: 0cm 0cm 0pt; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list 36.0pt;"><span lang="EN" style="mso-ansi-language: EN;"><span style="color: #333333;"><span style="font-family: "georgia";">1/3 cup 2% milk<o:p></o:p></span></span></span></li>
<li class="MsoNormal" style="margin: 0cm 0cm 0pt; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list 36.0pt;"><span lang="EN" style="mso-ansi-language: EN;"><span style="color: #333333;"><span style="font-family: "georgia";">1-1/4 cup pastry flour<o:p></o:p></span></span></span></li>
<li class="MsoNormal" style="margin: 0cm 0cm 0pt; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list 36.0pt;"><span lang="EN" style="mso-ansi-language: EN;"><span style="color: #333333;"><span style="font-family: "georgia";">1-1/2 tsp baking powder<o:p></o:p></span></span></span></li>
<li class="MsoNormal" style="margin: 0cm 0cm 0pt; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list 36.0pt;"><span style="color: #333333;"><span style="font-family: "georgia";"><span class="value"><span lang="EN" style="mso-ansi-language: EN;">1/4</span></span><span lang="EN" style="mso-ansi-language: EN;"> <span class="type">teaspoon</span> fine salt<o:p></o:p></span></span></span></li>
<li class="MsoNormal" style="margin: 0cm 0cm 0pt; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list 36.0pt;"><span style="color: #333333;"><span style="font-family: "georgia";"><span class="value"><span lang="EN" style="mso-ansi-language: EN;">2</span></span><span lang="EN" style="mso-ansi-language: EN;"> <span class="type">cups</span> sliced fresh strawberries<o:p></o:p></span></span></span></li>
<li class="MsoNormal" style="margin: 0cm 0cm 0pt; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list 36.0pt;"><span style="color: #333333;"><span style="font-family: "georgia";"><span class="value"><span lang="EN" style="mso-ansi-language: EN;">1 1/2</span></span><span lang="EN" style="mso-ansi-language: EN;"> <span class="type">cup</span> whipping cream, whipped to soft peaks<o:p></o:p></span></span></span></li>
</ul>
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<span lang="EN" style="mso-ansi-language: EN;"><o:p><span style="color: #333333; font-family: "georgia";"> </span></o:p></span></div>
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<span lang="EN" style="mso-ansi-language: EN;"><span style="color: #333333;"><span style="font-family: "georgia";">**If you use lots of fresh lemons like me, wash and dry the lemons, peel them with a lemon peeler, and add them to the food processor and ground finely, package them in small freezer bags, or small freezer containers, they freeze well.<o:p></o:p></span></span></span></div>
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<span lang="EN" style="mso-ansi-language: EN;"><o:p><span style="color: #333333; font-family: "georgia";"> </span></o:p></span></div>
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<span lang="EN" style="mso-ansi-language: EN;"><span style="color: #333333;"><span style="font-family: "georgia";">Directions<o:p></o:p></span></span></span></div>
<ol type="1">
<li class="MsoNormal" style="margin: 0cm 0cm 0pt; mso-list: l1 level1 lfo2; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list 36.0pt;"><span lang="EN" style="mso-ansi-language: EN;"><span style="color: #333333;"><span style="font-family: "georgia";">Preheat oven to 350F and grease and flour two 8-inch square cake pans. Beat vegetable oil, ½ cup sugar and egg yolks with electric beaters until fluffy. Stir in lemon zest and vanilla. Stir in milk. Sift together pastry flour, baking powder and salt and gently stir into egg yolk mixture until blended. Spread evenly into the 2 prepared pans. Whip egg whites with electric beaters until frothy, then gradually add the remaining ½ cup sugar and whip until whites hold a stiff peak. Spread meringue evenly over batter in pans. Bake for 30 to 35 minutes, until a tester inserted in the center of the cake comes out clean. Cool cakes completely in the pan.<o:p></o:p></span></span></span></li>
<li class="MsoNormal" style="margin: 0cm 0cm 0pt; mso-list: l1 level1 lfo2; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list 36.0pt;"><span lang="EN" style="mso-ansi-language: EN;"><span style="color: #333333;"><span style="font-family: "georgia";">To assemble, turn one cake out onto a plate, meringue-side down. Top cake with half the strawberries and cream. Place second cake layer on top, meringue-side up and top with remaining cream and fruit. Chill until ready to serve.<o:p></o:p></span></span></span></li>
</ol>
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<span lang="EN" style="mso-ansi-language: EN;"><o:p><span style="color: #333333; font-family: "georgia";"> </span></o:p></span></div>
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<span lang="EN" style="mso-ansi-language: EN;"><o:p><span style="color: #333333; font-family: "georgia";"> </span></o:p></span></div>
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Arlettehttp://www.blogger.com/profile/02596891473316863494noreply@blogger.com14tag:blogger.com,1999:blog-3690212285672336035.post-80467855730363950762010-04-04T00:37:00.013-04:002010-04-06T21:47:51.664-04:00Hot Cross Buns<div align="left"><span style="font-size:130%;"><span style="font-family:georgia;">why do you seek the living among the dead?</span><br /><span style="font-family:georgia;">He is not here! but is Risen</span><br /><span style="font-family:georgia;">Luke 24: 5-6</span><br /><span style="font-family:georgia;"></span><br /><span style="font-family:georgia;">May you rejoice in His triumph! Happy Easter every one...</span><br /></span><span style="font-family:georgia;"></span><br /><span style="font-family:georgia;"></span><br /><span style="font-family:georgia;">A <b>hot cross bun</b>, or <b>cross-bun</b>, is a type of sweet spiced bun made with currants or raisins and leavened with yeast. It has a cross marked on the top which might be effected in one of a variety of ways including: pastry, flour and water mixture, rice paper, icing, or intersecting cuts.</span><br /></div><p><span style="font-family:georgia;">In many historically Christian countries, buns are traditionally eaten on Good Friday, with the cross standing as a symbol of The Crucifixion. They are believed by some to pre-date Christianity, although the first recorded use of the term "hot cross bun" is not until 1733; it is believed that buns marked with a cross were eaten by Saxons in honour of the goddess Eostre (the cross is thought to have symbolised the four quarters of the moon); "Eostre" is probably the origin of the name "Easter". Others claim that the Greeks marked cakes with a cross, much earlier. <?xml:namespace prefix = o ns = "urn:schemas-microsoft-com:office:office" /><o:p></o:p></span></p><p><span style="mso-ansi-language: EN" lang="EN"><o:p><span style="font-family:georgia;">Hot Cross Buns Recipe - Canadian Living Magazine</span></o:p></span></p><p><span style="mso-ansi-language: EN" lang="EN"><o:p><span style="mso-ansi-language: EN" lang="EN"><span style="font-family:georgia;">Ingredients<o:p></o:p></span></span></p></o:p></span><p style="MARGIN: 0cm 0cm 0pt 36pt" class="MsoNormal"><span class="quantity"><span style="mso-ansi-language: EN" lang="EN"><span style="font-family:georgia;">1/2</span></span></span><span style="mso-ansi-language: EN" lang="EN"><span style="font-family:georgia;"> <span class="metricunitoriginal"><span style="DISPLAY: none; mso-hide: all"></span></span><span class="ingredientsingular">granulated sugar</span><br /><span class="quantity">1/4</span> <span class="unitoriginal"><span style="DISPLAY: none; mso-hide: all">cup</span></span><span class="metricunitoriginal"><span style="DISPLAY: none; mso-hide: all"> </span></span><span class="ingredientsingular">warm water</span><br /><span class="quantity">1</span> <span class="unit">pkg </span><span class="unitoriginal"><span style="DISPLAY: none; mso-hide: all">(15ml)</span></span><span class="ingredientsingular">active dry yeast</span><br /><span class="quantity">3-1/2</span> <span class="unit">cups</span> <span class="ingredientsingular">all purpose flour</span><br /><span class="quantity">2</span> <span class="unitoriginal"><span style="DISPLAY: none; mso-hide: all">tbsp</span></span><span class="metricunitoriginal"><span style="DISPLAY: none; mso-hide: all"> </span></span><span class="ingredientsingular">cinnamon</span><br /><span class="quantity">1</span> <span class="unitoriginal"><span style="DISPLAY: none; mso-hide: all">tsp</span></span><span class="metricunitoriginal"><span style="DISPLAY: none; mso-hide: all"> </span></span><span class="ingredientsingular">nutmeg<o:p></o:p></span></span></span></p><p style="MARGIN: 0cm 0cm 0pt 36pt" class="MsoNormal"><span class="ingredientsingular"><span style="mso-ansi-language: EN" lang="EN"><span style="font-family:georgia;">½ tsp mahleb – <span style="color:red;">A Lebanese Touch</span> </span></span></span><span style="mso-ansi-language: EN" lang="EN"><br /><span style="font-family:georgia;"><span class="quantity">1/2</span> <span class="unitoriginal"><span style="DISPLAY: none; mso-hide: all">tsp</span></span><span class="metricunitoriginal"><span style="DISPLAY: none; mso-hide: all"> </span></span><span class="ingredientsingular">salt</span><br /><span class="quantity">1/4</span> <span class="unitoriginal"><span style="DISPLAY: none; mso-hide: all">tsp</span></span><span class="metricunitoriginal"><span style="DISPLAY: none; mso-hide: all"> </span></span><span class="ingredientsingular">ground cloves</span><br /><span class="quantity">3/4</span> <span class="unitoriginal"><span style="DISPLAY: none; mso-hide: all">cup</span></span><span class="metricunitoriginal"><span style="DISPLAY: none; mso-hide: all"> </span></span><span class="ingredientsingular">milk</span>, warmed (<span style="color:#ff0000;">used one cup milk no water added</span>)<br /><span class="quantity">1/4</span> <span class="unitoriginal"><span style="DISPLAY: none; mso-hide: all">cup</span></span><span class="metricunitoriginal"><span style="DISPLAY: none; mso-hide: all"> </span></span>melted <span class="ingredientsingular">butter</span><br /><span class="quantity">1</span> large egg</span></span></p><p style="MARGIN: 0cm 0cm 0pt 36pt" class="MsoNormal"><span style="font-family:georgia;"><span style="mso-ansi-language: EN" lang="EN"><span class="quantity">1</span><span class="ingredientsingular"> egg yolk</span><br /></span><span style="mso-ansi-language: EN" lang="EN"><span class="quantityoriginal"><span style="DISPLAY: none; mso-hide: all">1/2</span></span><span class="unit">cup</span> <span class="unitoriginal"><span style="DISPLAY: none; mso-hide: all">cup </span></span><span class="ingredientsingular">dried currants<o:p></o:p></span></span></span></p><p style="MARGIN: 0cm 0cm 0pt 36pt" class="MsoNormal"><span class="ingredientsingular"><span style="mso-ansi-language: EN" lang="EN"><span style="font-family:georgia;">½ cup raisin</span></span></span><span style="mso-ansi-language: EN" lang="EN"><br /><span style="font-family:georgia;"><span class="quantityoriginal"><span style="DISPLAY: none; mso-hide: all">1/4 </span></span><span class="metricunitoriginal"><span style="DISPLAY: none; mso-hide: all"></span></span>chopped <span class="ingredientsingular">candied peel</span>, mixed<br /><b>Glaze</b><br /><span class="quantity">2</span> <span class="unitoriginal"><span style="DISPLAY: none; mso-hide: all">tbsp</span></span><span class="metricunitoriginal"><span style="DISPLAY: none; mso-hide: all"> </span></span><span class="ingredientsingular">granulated sugar</span><br /><span class="quantity">2</span> <span class="unitoriginal"><span style="DISPLAY: none; mso-hide: all">tbsp</span></span><span class="metricunitoriginal"><span style="DISPLAY: none; mso-hide: all"> </span></span><span class="ingredientsingular">water</span><br /><b>Icing</b><br /><span class="quantity">1/2</span> <span class="unitoriginal"><span style="DISPLAY: none; mso-hide: all">cup</span></span><span class="metricunitoriginal"><span style="DISPLAY: none; mso-hide: all"> </span></span><span class="ingredientsingular">icing sugar</span><br /><span class="quantity">2</span> <span class="unitoriginal"><span style="DISPLAY: none; mso-hide: all">tsp</span></span><span class="metricunitoriginal"><span style="DISPLAY: none; mso-hide: all"> </span></span><span class="ingredientsingular">water</span><br /><script language="JavaScript"><br /> <!-- //set metric values convert_imperial_to_metric(); //--></script><o:p></o:p></span></span></p><h2 style="MARGIN: auto 0cm"><span style="mso-ansi-language: EN" lang="EN"><span style="font-family:georgia;"><span style="font-size:100%;">Preparation:<o:p></o:p></span></span></span></h2><p><span style="mso-ansi-language: EN" lang="EN"><span style="font-family:georgia;">In small bowl, dissolve 1 tbsp (15 mL) of the sugar in warm water. Sprinkle in yeast; let stand for 10 minutes or until frothy. Meanwhile, in large bowl, blend together remaining sugar, flour, cinnamon, nutmeg, salt and cloves; make well in center. Whisk together milk, butter, egg and egg yolk; pour into well. Pour in yeast mixture. With wooden spoon, stir until soft dough forms.<o:p></o:p></span></span></p><p><span style="mso-ansi-language: EN" lang="EN"><span style="font-family:georgia;">Turn out dough onto lightly floured surface; knead for 8 minutes or until smooth and elastic. Place in greased bowl, turning to grease all over. Cover with plastic wrap; let rise in warm draft-free place until doubled in bulk, about 1 hour.<o:p></o:p></span></span></p><p><span style="mso-ansi-language: EN" lang="EN"><span style="font-family:georgia;">Punch down dough; turn out onto lightly floured surface. Knead in currants and peel. Shape into 12-inch (30 cm) log; with serrated knife, cut into 9 pieces, Shape each into ball, stretching and pinching dough underneath to make tops smooth. Place 2 inches (5 cm) apart on greased baking sheet. Cover and let rise until doubled in bulk, about 35 minutes. Bake in center of 400ºF (200ºC) oven for about 15 minutes or until golden brown.<o:p></o:p></span></span></p><p><span style="font-family:georgia;"><strong><span style="mso-ansi-language: EN" lang="EN">Glaze:</span></strong><span style="mso-ansi-language: EN" lang="EN"> In saucepan, stir sugar with water over medium heat until dissolved; brush over buns. Let cool in pan.<o:p></o:p></span></span></p><p><span style="font-family:georgia;"><strong><span style="mso-ansi-language: EN" lang="EN">Icing:</span></strong><span style="mso-ansi-language: EN" lang="EN"> Stir icing sugar with water. Using piping bag fitted with round tip, pipe cross on top of each cooled bun.<o:p></o:p></span></span></p><span style="mso-ansi-language: EN" lang="EN"><o:p><p><span style="font-family:georgia;">I doubled the recipe and got 24 delicious buns.</span></o:p></span></p><br /><span style="font-family:georgia;"></span><br /><span style="font-family:georgia;"></span><br /><span style="font-family:georgia;"></span><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9k_6akwdrWv2ymJ6-rjr-sVoRHH_JOdxDB4rcLEqLw8nyeiNs0ofof4CDyi-6VaJI6vwRPoGHXGsOqc1SwujBdJWpP6tthkBInmsuCAq8oV61oRrJaxwrCMMkSbSG3aFH7a2yMpsfE4c/s1600/2010-04-034.jpg"><span style="font-family:georgia;"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 559px; DISPLAY: block; HEIGHT: 460px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5456138820515917186" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9k_6akwdrWv2ymJ6-rjr-sVoRHH_JOdxDB4rcLEqLw8nyeiNs0ofof4CDyi-6VaJI6vwRPoGHXGsOqc1SwujBdJWpP6tthkBInmsuCAq8oV61oRrJaxwrCMMkSbSG3aFH7a2yMpsfE4c/s400/2010-04-034.jpg" /></span></a><span style="font-family:georgia;"><br /></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgW_qbLwDJS5pENvhyphenhyphenww4NRqcyywa5t2Awd1rPnOxrufU3qFMVM1IIxLqSY3T2bkyXpxS9BpMUJKuQzTol-q7cRX4XtkFRjxTk-SKNoKfvH7htfTh4ter3TsYxJcAL6c7UhlN3fou13jLM/s1600/050.JPG"><span style="font-family:georgia;"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 564px; DISPLAY: block; HEIGHT: 433px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5456138609864729266" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgW_qbLwDJS5pENvhyphenhyphenww4NRqcyywa5t2Awd1rPnOxrufU3qFMVM1IIxLqSY3T2bkyXpxS9BpMUJKuQzTol-q7cRX4XtkFRjxTk-SKNoKfvH7htfTh4ter3TsYxJcAL6c7UhlN3fou13jLM/s400/050.JPG" /> <p align="center"></span></a>Its too hot even to taste.<br /><br /></p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAAZRcH2xSVWV6IM6_bLWXrsQKXDDa6MFbSLsp_gup_G498cEt0sKVXtzNYJwuaFwso_tWLW8BkLKMOMhLcF5-Kj4GD2UJpEPk-psl139-UhFbMPR2Lrs3GXX6MiydP60-65B2JSxSYkw/s1600/hot+cross+buns.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 452px; DISPLAY: block; HEIGHT: 600px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5456138211488250626" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAAZRcH2xSVWV6IM6_bLWXrsQKXDDa6MFbSLsp_gup_G498cEt0sKVXtzNYJwuaFwso_tWLW8BkLKMOMhLcF5-Kj4GD2UJpEPk-psl139-UhFbMPR2Lrs3GXX6MiydP60-65B2JSxSYkw/s400/hot+cross+buns.JPG" /></a><br /><br /><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkooiyyxrktNvWnGUWiAJHO6VlfbjE7HCHf1NGNfNzfbUYijF-MqMitX10lrwzHbXpLg69PARZxCzVH24mGYXl0wZjNWNfTzmGDeT2vRjJa52GDeuBu1CXwj1MZiVN6zrD1fygYFRjJHc/s1600/hot+cross+buns1.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 434px; DISPLAY: block; HEIGHT: 540px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5456138023096821458" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkooiyyxrktNvWnGUWiAJHO6VlfbjE7HCHf1NGNfNzfbUYijF-MqMitX10lrwzHbXpLg69PARZxCzVH24mGYXl0wZjNWNfTzmGDeT2vRjJa52GDeuBu1CXwj1MZiVN6zrD1fygYFRjJHc/s400/hot+cross+buns1.jpg" /></a><br /><br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBRnA9sELM7Df7d06RXE2NpsM0LhO9YfFE5OsvsfYWgwkUHRDAEhyphenhyphenHdWwsXfiogbLo7kmXaj0PBDDX1DSMNj936zo1KL7s_wpT2Hak9vTRM5E4Zc2o_rsXw4blWK3KVfnXdCWu7jkxuVg/s1600/046.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 525px; DISPLAY: block; HEIGHT: 480px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5456137800627791730" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBRnA9sELM7Df7d06RXE2NpsM0LhO9YfFE5OsvsfYWgwkUHRDAEhyphenhyphenHdWwsXfiogbLo7kmXaj0PBDDX1DSMNj936zo1KL7s_wpT2Hak9vTRM5E4Zc2o_rsXw4blWK3KVfnXdCWu7jkxuVg/s400/046.JPG" /></a><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijTNCagWQ7kl8dpqHEP9IICVyngUXrvT1RI4I5ThX4oEJEsjLGwszlrWnFd4CPquqL3QYo2oy1yrkQC05g3z6vKwLPuTfQVtnPveXHtCikhbhxoi7AKutAnm9v3H2d47MfluhiKlX9_Aw/s1600/052.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 561px; DISPLAY: block; HEIGHT: 430px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5456137638945565730" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijTNCagWQ7kl8dpqHEP9IICVyngUXrvT1RI4I5ThX4oEJEsjLGwszlrWnFd4CPquqL3QYo2oy1yrkQC05g3z6vKwLPuTfQVtnPveXHtCikhbhxoi7AKutAnm9v3H2d47MfluhiKlX9_Aw/s400/052.JPG" /></a><br /><div>P.S. wait until the buns have cooled before adding the icing... I learned from my mistake. </div><div>the icing was melting on the hot buns...</div></div></div>Arlettehttp://www.blogger.com/profile/02596891473316863494noreply@blogger.com14tag:blogger.com,1999:blog-3690212285672336035.post-22432204976349176822010-04-02T23:58:00.016-04:002010-04-06T21:53:24.005-04:00Cake Lollipops - A nice project to do with kids<p style="MARGIN: 0cm 0cm 0pt; BACKGROUND: white" class="MsoNormal"><span style="font-family:Georgia;color:#666666;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhonI2E36QBsOgKdmjioO_eAkv3WTIv_JiF9-5HvNliiPUdXUhoGgQXsKPe4IGHnqNhcBNkwosI-lNHuQocZ9GEHzdEEEv_qITs5GmbFDdHpNgsbbJHzHqV5C688Z07W5GbrlHffVCnwKg/s1600/131.JPG"></a>This is a big seller at the market , unfortunately I don’t have the time to do it every week, as it takes some time to assemble and I work alone, specially if I have some catering orders , I try to avoid wasting time on several projects.<span style="mso-spacerun: yes"> </span>They are cute edible bouquets of cake lollipops, with different flavours…<?xml:namespace prefix = o ns = "urn:schemas-microsoft-com:office:office" /><o:p></o:p></span></p><p style="MARGIN: 0cm 0cm 0pt; BACKGROUND: white" class="MsoNormal"><span style="font-family:Georgia;color:#666666;">Sometimes I bake the cake couple of days in advance and turn it into cake balls and freeze it to use it by the end of week.<o:p></o:p></span></p><p style="MARGIN: 0cm 0cm 0pt; BACKGROUND: white" class="MsoNormal"><span style="font-family:Georgia;color:#666666;"><o:p></o:p></span></p><p style="MARGIN: 0cm 0cm 0pt; BACKGROUND: white" class="MsoNormal"><span style="font-family:Georgia;color:#666666;">This is a fun project for the mom and her children ,and it’s a good starts for the children to be involved in their food.<o:p></o:p></span></p><p style="MARGIN: 0cm 0cm 0pt; BACKGROUND: white" class="MsoNormal"><span style="font-family:Georgia;color:#666666;"><o:p></o:p></span></p><p style="MARGIN: 0cm 0cm 0pt; BACKGROUND: white" class="MsoNormal"><span style="font-family:Georgia;color:#666666;">The lollipops can be made from different flavours: I do banana cakes, carrot cakes, and chocolate cakes, even fruit cakes.<o:p></o:p></span></p><p style="MARGIN: 0cm 0cm 0pt; BACKGROUND: white" class="MsoNormal"><span style="font-family:Georgia;color:#666666;">In advance bake the cakes and crumble them by hand and better if using a food processor... it combines a better texture to work with. Roll them and put them on a baking tray lined with parchment paper. Freeze them until hard.<o:p></o:p></span></p><p style="MARGIN: 0cm 0cm 0pt; BACKGROUND: white" class="MsoNormal"><span style="font-family:Georgia;color:#666666;">In separate bowls add in each your decorations.<o:p></o:p></span></p><p style="MARGIN: 0cm 0cm 0pt; BACKGROUND: white" class="MsoNormal"><span style="font-family:Georgia;color:#666666;">Take the cakes out of the freezer. Melt white and dark chocolates in different pots (of course you will be in charge of dipping in the balls) In couple of minutes the balls will soften enough to insert a wooden lollipop stick in them.<o:p></o:p></span></p><p style="MARGIN: 0cm 0cm 0pt; BACKGROUND: white" class="MsoNormal"><span style="font-family:Georgia;color:#666666;">Dip in the chocolates and give your kids the pleasure to decorate them. <o:p></o:p></span></p><p style="MARGIN: 0cm 0cm 0pt; BACKGROUND: white" class="MsoNormal"><span style="font-family:Georgia;color:#666666;">Return them to the baking sheet to set, and if needed couple of minutes in the freezer will quicker the operation... use plastic candy bags to wrap them, use a scotch tape around the bag to tie, them use a ribbon to tie around it in a nice bow.<o:p></o:p></span></p><p style="MARGIN: 0cm 0cm 0pt; BACKGROUND: white" class="MsoNormal"><span style="font-family:Georgia;color:#666666;"><o:p></o:p></span></p><p style="MARGIN: 0cm 0cm 0pt; BACKGROUND: white" class="MsoNormal"><span style="font-family:Georgia;color:#666666;">These lollipops are fun to do, a good project for the family. Great for birth day parties and school projects. <o:p></o:p></span></p><p style="MARGIN: 0cm 0cm 0pt" class="MsoNormal"><o:p><span style="font-family:Times New Roman;"></span></o:p></p><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhonI2E36QBsOgKdmjioO_eAkv3WTIv_JiF9-5HvNliiPUdXUhoGgQXsKPe4IGHnqNhcBNkwosI-lNHuQocZ9GEHzdEEEv_qITs5GmbFDdHpNgsbbJHzHqV5C688Z07W5GbrlHffVCnwKg/s1600/131.JPG"></a><br /><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEjvzuy0L4KU2T4ZGwE9ofeAibXT_oDkeaajljlk52dWdVcGAOpJ9cELZaz0oHpVQlCSt1d4RNzpTirQM204xiK24LxFBB6IOE_kd4rXBk40m8nu-ltRMyHAZ_an4qBWQqAw2GeBoeIsA/s1600/133.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 489px; DISPLAY: block; HEIGHT: 356px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5455757487950266882" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEjvzuy0L4KU2T4ZGwE9ofeAibXT_oDkeaajljlk52dWdVcGAOpJ9cELZaz0oHpVQlCSt1d4RNzpTirQM204xiK24LxFBB6IOE_kd4rXBk40m8nu-ltRMyHAZ_an4qBWQqAw2GeBoeIsA/s400/133.JPG" /></a> <img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 470px; DISPLAY: block; HEIGHT: 353px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5455760412388528946" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0v19K7-QqsPBt3cEs6LVnNbO56xYezOjeJZgb9mbjfPtDLfPJ2XS4WRQZAvlSqC12uKtmBj3APmmmA6QOfIgCC41akz7tzF2PmhjCk_ae3fFQP0jz2hbFtaV8sV5LMsb_77lzu5nmtps/s400/100_0166.jpg" /><br /><br /><br /><div align="center"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLqpQlGtw1gKWUUq8uUK9Yy5BvMze-mfhEK-8La6tHAahz2XcRPp1U2EOAt7O9sWtEb8gOx0Bguzm4zJ6uI71kDnKxh3tMdZkpKiuC4vRP1uFp4astjpHIf9KBMDBczmBdDHXnnnp57nQ/s1600/Collages17.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 511px; DISPLAY: block; HEIGHT: 601px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5455757407034044066" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLqpQlGtw1gKWUUq8uUK9Yy5BvMze-mfhEK-8La6tHAahz2XcRPp1U2EOAt7O9sWtEb8gOx0Bguzm4zJ6uI71kDnKxh3tMdZkpKiuC4vRP1uFp4astjpHIf9KBMDBczmBdDHXnnnp57nQ/s400/Collages17.jpg" /></a> My beautiful niece visiting me at the market<br /><br /><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhv-U2kIkATCGrVbvdoQx398mU8bO4QMHaKoanr3VQFaQXpnfr9fA3yVAuKxX2JVABgSEpuX91GE9sqg-b5wt4_5doIW3VvGvWweHXthHOk0Rl1YfuXcm33nQ27A2RLowEYEd5kIKnnpek/s1600/2010-02-282.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 435px; DISPLAY: block; HEIGHT: 507px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5455757155548044386" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhv-U2kIkATCGrVbvdoQx398mU8bO4QMHaKoanr3VQFaQXpnfr9fA3yVAuKxX2JVABgSEpuX91GE9sqg-b5wt4_5doIW3VvGvWweHXthHOk0Rl1YfuXcm33nQ27A2RLowEYEd5kIKnnpek/s400/2010-02-282.jpg" /></a> <div><br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFx3tJbDqP24qwa7i6vKYH2I_3D5-8L2mJKFIoDs7nVApZ4FftXI6Vm9A7UTSmmduKXUePXIs1hrBGDOuJP5L8ERRlMEIoV3KIWS4lImfCASgWNsLHyI9lGt35Xk-jKW4XA5Y0khOYvrM/s1600/2010-01-2712.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 452px; DISPLAY: block; HEIGHT: 528px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5455756873751051362" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFx3tJbDqP24qwa7i6vKYH2I_3D5-8L2mJKFIoDs7nVApZ4FftXI6Vm9A7UTSmmduKXUePXIs1hrBGDOuJP5L8ERRlMEIoV3KIWS4lImfCASgWNsLHyI9lGt35Xk-jKW4XA5Y0khOYvrM/s400/2010-01-2712.jpg" /></a><br /><br /><div><br /><br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNuHqpEXvTTgJwQYReupYTHnYriflPssRc9lPgCoaD8JNvtGgRGouvIrVhNJZ8O3QtrpTxAmg6qL0OCFYcnHNYLGJD_4MOPFFopz3I3cdc0BAhi5y9jBG_oT6p-zJsqeldwm8U1OgUs_4/s1600/2010-01-2710.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 512px; DISPLAY: block; HEIGHT: 422px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5455756708801395602" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNuHqpEXvTTgJwQYReupYTHnYriflPssRc9lPgCoaD8JNvtGgRGouvIrVhNJZ8O3QtrpTxAmg6qL0OCFYcnHNYLGJD_4MOPFFopz3I3cdc0BAhi5y9jBG_oT6p-zJsqeldwm8U1OgUs_4/s400/2010-01-2710.jpg" /></a>An edible bouquet<br /><br /><div><br /><div><span style="color:#ff0000;"></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZrQUFHoiJ5UBmFIGXyXVm4z47Bq6-ytBSodznRtACewZY3M0kY9WJF7w_MMMeWmF2X2Sr8twyJ7J4JBeZZtgmmEDB8GrgT1envJuk4aIvkT8SWlemRpdxXOOQorsM6FOB8_8JtHt43bE/s1600/2010-01-278.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 464px; DISPLAY: block; HEIGHT: 395px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5455756464845390386" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZrQUFHoiJ5UBmFIGXyXVm4z47Bq6-ytBSodznRtACewZY3M0kY9WJF7w_MMMeWmF2X2Sr8twyJ7J4JBeZZtgmmEDB8GrgT1envJuk4aIvkT8SWlemRpdxXOOQorsM6FOB8_8JtHt43bE/s400/2010-01-278.jpg" /></a><br /><br /><div><br /><div></div></div></div></div></div></div></div></div><br /></div>Arlettehttp://www.blogger.com/profile/02596891473316863494noreply@blogger.com11tag:blogger.com,1999:blog-3690212285672336035.post-14224365002751369432010-04-02T12:22:00.010-04:002020-04-06T14:26:32.024-04:00Yellow Lentil Soup and Lentil Kibbee<div class="MsoNormal" style="margin: 0cm 0cm 0pt;">
<span style="font-family: "times new roman"; font-size: 130%;">Today April 02<sup>nd</sup>, is Good Friday in the Christian Church:</span></div>
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<span style="font-family: "times new roman";"><span style="font-size: 130%;"><span style="mso-spacerun: yes;"></span><span style="font-family: "estrangelo edessa";"><o:p></o:p></span></span></span></div>
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<span style="color: black; font-family: "estrangelo edessa";"><span style="font-size: 130%;">Jesus came to earth,<br />To show us how to live,<br />How to put others first,<br />How to love and how to give.<o:p></o:p></span></span></div>
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<span style="color: black; font-family: "estrangelo edessa";"><span style="font-size: 130%;">Then He set about His work,<br />That God sent Him to do;<br />He took our punishment on Himself;<br />He made us clean and new.<o:p></o:p></span></span></div>
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<span style="color: black; font-family: "estrangelo edessa";"><span style="font-size: 130%;">He could have saved Himself,<br />Calling angels from above,<br />But He chose to pay our price for sin;<br />He paid it out of love.<o:p></o:p></span></span></div>
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<span style="color: black; font-family: "estrangelo edessa";"><span style="font-size: 130%;">Our Lord died on Good Friday,<br />But the cross did not destroy<br />His resurrection on Easter morn<br />That fills our hearts with joy.<o:p></o:p></span></span></div>
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<span style="color: black; font-family: "estrangelo edessa";"><span style="font-size: 130%;">Now we know our earthly death,<br />Like His, is just a rest.<br />We'll be forever with Him<br />In heaven, where life is best.<o:p></o:p></span></span></div>
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<span style="color: black; font-family: "estrangelo edessa";"><span style="font-size: 130%;">So we live our lives for Jesus,<br />Think of Him in all we do.<br />Thank you Savior; Thank you Lord.<br />Help us love like you!<o:p></o:p></span></span></div>
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<span style="color: black; font-family: "verdana"; font-size: 130%;"><o:p></o:p></span></div>
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<i><span style="color: black; font-family: "book antiqua";"><strong><span style="font-size: 130%;">By Joanna Fuchs</span></strong></span></i></div>
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<i><span style="color: black; font-family: "book antiqua";"><strong><span style="font-size: 130%;"><o:p></o:p></span></strong></span></i> </div>
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<span style="color: black; font-family: "georgia"; mso-bidi-font-style: italic;">I choose a healthy nutritious recipe, full of iron, and very tasty.<span style="mso-spacerun: yes;"> </span>From the soup you can make kibbee balls to serve with a beautiful salad. </span><span style="color: black;"><o:p></o:p></span></div>
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<span style="font-family: "georgia";"><o:p></o:p></span></div>
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<b style="mso-bidi-font-weight: normal;"><span style="font-family: "georgia";">Lentil Soup – (Tlaw-hi in Aramic) <span style="mso-spacerun: yes;"></span><span style="mso-spacerun: yes;"></span></span></b></div>
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<span style="font-family: "georgia";">If you are doing the soup only half of the recipe is enough</span></div>
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<span style="font-family: "georgia";">Yellow lentil soup - Vegetarian:</span></div>
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<span style="font-family: "georgia";">1 ½ cup picked and cleaned yellow lentil<o:p></o:p></span></div>
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<span style="font-family: "georgia";">4 -5 cups of water<o:p></o:p></span></div>
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<span style="font-family: "georgia";">Sea salt<o:p></o:p></span></div>
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<span style="font-family: "georgia";">1 big onion chopped<o:p></o:p></span></div>
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<span style="font-family: "georgia";">Boil the lentils till tender soft, you will notice that the soup is thickened and might need more water.<span style="mso-spacerun: yes;"> </span>Take half of the lentils to another bowl and keep them warm.<span style="mso-spacerun: yes;"> </span>For the rest of the soup add ½ of rice, adjust the seasoning with salt and pepper, and cook on medium heat.<span style="mso-spacerun: yes;"> </span>In a non stick pan cook some sliced onions in a spoon of olive oil to caramelized, add it to the soup and stir, add freshly ground cumin, and stir, when the rice is completely cooked take it off the heat<o:p></o:p></span></div>
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<span style="font-family: "georgia";">And serve either garnished with some chopped parsley or more caramelized onion, and sprinkle some cumin powder on top<o:p></o:p></span></div>
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<span style="font-family: "georgia";"><b style="mso-bidi-font-weight: normal;">Lentil Kibbee (Ba-llou-aa </b>in the Aramic Language)</span></div>
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<span style="font-family: "georgia";">Lentil liquid</span></div>
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<span style="font-family: "georgia";">Same amount of fine burghul</span></div>
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<span style="font-family: "georgia";">Salt, black pepper, ground cumin, chilli flakes </span></div>
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<span style="font-family: "georgia";">A ¼ cup each of chopped fresh: parsley, mint, green onions.</span></div>
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<o:p><span style="font-family: "georgia";"></span></o:p></div>
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<span style="font-family: "georgia";">Heat and measure the lentil liquid which you saved , wash the same amount of burghul and put it in a big bowl add the lentil liquid to it and let it sit for five minutes.<span style="mso-spacerun: yes;"> </span>Chop the veggies add them to the kibbee mix with the spices and mix to combine, don’t worry if it’s too moist, in couple of minutes it will dry out. Mix in the veggies, and turn into either</span></div>
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<span style="font-family: "georgia";">Balls or small logs.<span style="mso-spacerun: yes;"> </span>This has to be mixed and eaten right away.<span style="mso-spacerun: yes;"> </span>It’s recommended to make a small amount of the kibbee and eat it right away, and keep the rest of the lentil liquid in the bowl to warm and mix another batch. </span></div>
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<o:p><span style="font-family: "georgia";"></span></o:p></div>
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<span style="font-family: "georgia";">Serve with a salad:</span></div>
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<span style="font-family: "georgia";">½ cup of chopped cleaned parsley</span></div>
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<span style="font-family: "georgia";">1/3 cup of chopped cleaned mint</span></div>
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<span style="font-family: "georgia";">½ cup of chopped cleaned green onions</span></div>
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<span style="font-family: "georgia";">1 cup of chopped tomatoes or more</span></div>
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<span style="font-family: "georgia";">1 lemon freshly squeezed </span></div>
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<span style="font-family: "georgia";">Olive oil</span></div>
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<span style="font-family: "georgia";">Salt, black pepper, dash of cayenne – optional</span></div>
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<span style="font-family: "georgia";">Mix and adjust the seasoning to your taste.</span></div>
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<span style="font-family: "georgia"; mso-spacerun: yes;">I encourage you to try it... It's delicious....</span></div>
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<span style="font-family: "georgia"; mso-spacerun: yes;">The soup can keep in the fridge for a week, warm and serve with crackers, or toasted pita.</span></div>
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Arlettehttp://www.blogger.com/profile/02596891473316863494noreply@blogger.com13tag:blogger.com,1999:blog-3690212285672336035.post-72905219629726993712010-04-01T13:56:00.002-04:002010-04-01T14:13:04.985-04:00Welcome to North Bay - Ontario<div style="TEXT-ALIGN: center; MARGIN: 0px auto 10px"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBoAsleWKk73V1I7pq60Z4A_bPx90Jsuy7IgkIVS72BfIcprs3C3ZBhuy7xLdffOvDtk0UNIUfsbgAi4nbJOToQy6yZ4o0-92v0Y7cV1VQsHDYrjVRn2Y0mtepe7ZCMXYnsIMIc2OfxVg/s1600/farmer's+market1.jpg"><img style="WIDTH: 513px; HEIGHT: 566px" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBoAsleWKk73V1I7pq60Z4A_bPx90Jsuy7IgkIVS72BfIcprs3C3ZBhuy7xLdffOvDtk0UNIUfsbgAi4nbJOToQy6yZ4o0-92v0Y7cV1VQsHDYrjVRn2Y0mtepe7ZCMXYnsIMIc2OfxVg/s400/farmer's+market1.jpg" width="513" height="517" /></a> </div><div style="TEXT-ALIGN: center; CLEAR: both" align="left"></div><div style="TEXT-ALIGN: center; CLEAR: both" align="justify">We are lucky that we live five minutes walking from Trout Lake, and our drinking water comes from the lake, icy cold specially now when the lakes are melting. I heard that Trout Lake is open for visitors only, no boat sailing yet, as the lake is not 100% defrosted. North Bay is a beautiful City in the Summer, blessed with several lakes, even on our lot there is a small lake which runs all the way to Lake Nippissing, which during the Winter Season, you will see hundreds of ice shaks and tents and people fishing on the icy lake - Ice Fishing is big in Northen Ontario... and North Bay is famous for Pickrels and Walleye. </div><div style="TEXT-ALIGN: center; CLEAR: both" align="justify"></div><div style="TEXT-ALIGN: center; CLEAR: both" align="justify">For more information about North Bay and Lake Nipissing press on this link:</div><div style="TEXT-ALIGN: center; CLEAR: both" align="justify"><a href="http://www.venturenorth.com/">www.venturenorth.com</a></div>Arlettehttp://www.blogger.com/profile/02596891473316863494noreply@blogger.com10