SHAHI TUKRAY - CREAMY SWEET TOAST

1 liter of milk
8-10 slices of bread
1 to 1 1/2 cup sugar
1 cup milk powder
 2-3 green cardamom(discard its shell/skin-ground seeds)
oil
Pistachios(sliced thin vertically)
Almonds(sliced thin vertically)
yellow food color
1. Fry the slices of bread in a little oil until light brown (I made french-toast in place of this)
2. Remove ,cut these bread slices diagonally and set it aside.
3. Combine milk, milk powder, sugar ,color and cardamom.
4. Bring it to boil and reduce heat to medium.
5. Keep simmering until the milk gets thickened.
6. Arrange the bread slices in the milk and bring to boil. Turn once to coat both sides. Let milk thicken.Remove from heat.
7. Now arrange the soaked bread slices where you want to serve. Decorate it with chopped nuts. Serve it cold.

FRIED RICE EGG MIXD VEGES

I used a packet of frozen mixed veges. i stir fried 150g of them with 2medium finely chopped onions, 4 pieces of garlic mashed, salt to taste.

made an omlette. cut it into small cubes.

rice i used par boiled , after boiling 500g i fried it with 2-3 pieces of garlic, one onion, soya sauce, salt, a pinch of sugar added the vege stir fry, and the omlette cubes and fried more till all rice turn golden brown.

serve hot, decorate with the veges decorated all around

POTATOE SALAD

Potatoes , boiled and peeled- red skinned is great too (but leave the skins on!)!

Cut up celery, into small pieces

Cut up green pepper into small pieces

Cut up white onion, into small pieces

Green olives with pimentos, cut up into small pieces

3 hardboiled eggs, boiled, cut up into small pieces

Salt, pepper and mayo to taste

Garnish with paprika - my favorite is sweet Hungarian paprika .

CHICKEN PIE

Easy to make and can be stored in freezer, well covered.
Dough:
2,5 deciliters all puropuse flour
0,5 deciliter graham flour
0,5 teaspoon baking powder
50 grams butter or margarine
1 deciliter Turkish yoghurt
Salt

Filling:
Shredded, pre-cooked chicken meat (or any leftovers you might have)
1 green chilli pepper, chopped
1 yellow bell pepper, chopped
1/2 onion, chopped
1 garlic clove, finely chopped
Handful or two of pre-cooked chick peas
1 tomato, sliced
Parsley, chopped
1-2 deciliters Turkish yoghurt
1-2 tablepsoons tomato paste
Harissa or other hot condiment, if desired
Salt, pepper
Turmeric
Grated cheese

Make dough in blender or by hand. Press dough into mould and prick carefully with a fork. Place in fridge for about 30 minutes. Pre-heat oven to 225 degrees Celsius. Prepare vegetables. Fry onion, garlic and peppers lightly and set aside. Mix everything except parsley and tomatoes. Bake pie crust in oven for 10-20 minutes, until the edges turn a bit brown. Fill crust, top with cheese and tomatoes. Bake for 20-30 minutes - cover with aluminium foil if it looks like it might burn before baked through. Sprinkle with parsley before serving.

HOME MADE VANILLA ICECREAM

2 cups fresh raw milk cream
2 cups fresh raw milk
1/2 cup sugar
1/2 whole vanilla bean
6 medium egg yolks
1/8 cup powdered sugar

In the small mixer bowl, mix the yolks and sugar until they change from a dark yellow to a light cream colored yellow and thicken quite a bit. It took me about three minutes, on medium speed. Stop to scrape the bowl every now and then, and quit when there aren’t streaks of the darker color left.

Bring the milk, half of the cream, and the vanilla bean just to a boil. (Scrape out the beans from the vanilla bean pod, and put the pod in the mixture as well.) Keep stirring the whole time, and turn off the heat as soon as it starts to boil. Let the mixture sit for 20 minutes, for the milk to absorb the flavors of the vanilla bean.

Start a pot of water boiling. Use a pot that the small Kitchen Aid mixer bowl will fit into. I stick a ramekin on the bottom of the pot to rest the bowl on.

Pour the hot milk into the measuring cup, and pull out pieces of the vanilla bean. Then s.l.o.w.l.y dribble the milk into the egg yolk and sugar mixture, with the Kitchen Aid turned to speed 3. It should take about five minutes to get it all incorporated. Stop to scrape the sides from time to time. Go slower than you think — it is an expensive and irritating mistake to go too fast and scramble the eggs.
When it is all incorporated, it will be bubbly and frothy on the top.

Move the mixture in the small mixing bowl to the top of your pot of boiling water, creating a double boiler. I found this is the only way to not curdle the eggs, again. Heat the mixture in this way, and stir continually until you reach 180°. Don’t heat it any higher, or it will curdle. It takes me about 20 minutes to reach 180°.

Fill the regular size mixing bowl with water and ice, to create an ice bath. Put the smaller bowl into the larger bowl, put on the lid, and put into your refrigerator. This will get the ice cream base down to 40° really quickly, which is important. Let it sit overnight. This is when I put the ice cream attachment base into my freezer.

The next day, whip the remaining cup of cream to stiff peaks, adding in the powdered sugar as you mix. Fold the whipped cream into the ice cream base, gently. When it is all incorporated, attach the ice cream attachment to the Kitchen Aid. Turn to “stir” speed, then add the ice cream mixture. It will be done in about fifteen minutes.

Enjoy!

POTATOES-MUSHROOMS N BEEF WITH FRANKFURTER OMLETTE

3 boilt potatoes( diced or cubed)
mushrooms
6 eggs
chives
parsley
minced meat
** ( u can use Weiners and Frankfurter instead or you can add diced hot dogs to the minced meat while its cooked to give it the smoked flavor)
1 onion
olives

In a non stick pan ,add the beef (minced meat and grated onion) dont add any fat the beef will cook itself well without any additional butter or oil , when its golden add the salt and pepper the mushrooms and Weiners and Frankfurter and mix well ,add the parsley and chives and then olives

whisk the eggs and add it to the pan , move it slightly till its cooked ,flap it on the other side to cook both sides nicely

* garnish with parsley and olives ,mushrooms ..
toast bread and serve

kitchen info :time or preparation :5 min ,2 serve 4 people time to cook 20 minutes :)

PANCAKES WITH BLUEBERRIES

3 eggs
3/4 cups oil
3 cups milk
3 cups flour (sometimes I use 1 cup whole wheat and 2 cups white. That works too)(picture above is that version)
3 tsp baking powder
1 tsp baking soda
2 cups frozen blueberries

Beat eggs and add all the other wet ingredients. Mix thoroughly. Add flour and baking soda/powder. Mix batter until semi smooth. Stir in blueberries and drop a 1/4 cup at a time onto preheated(350F), greased griddle. Cook until pancake is slightly bubbly. Flip over to other side and continue cooking for about 25- 30 seconds. The finished product will be juicy, slightly golden- purple pancakes. Enjoy!

Note: for plain pancakes use same recipe and just omit the berries. You may also substitute chopped apples, strawberries, raspberries etc for a special change.

EGG HASH CASSEROLE

Made a very yummy egg/hash brown casserole . I mixed together and heated in a sauce pan
Small bag of hash browns( make sure its halal one *i used nestle bake) with a can of cream of mushroom soup ( i used campbel u can use any other brand)
2 cans of milk.
1 chopped onion
1 chopped red pepper
1tbs minced garlic
salt
pepper

Then I poured all that in a greased pan and topped it layered with
1/2 c grated cheese
6 beaten eggs
1/2 c of grated cheese

I then baked it in the oven for about 25 minutes covered for the first 15 minutes. u wont even beleive how its delish !
This was really yummy topped with sour cream and salsa!!

added by Marwa El Odessi

SWISSCHALLET OMLETTE

For more than a couple of years and i v been dying over having a real nice swisschallet omlette! yet i never managed to know how they rearly made it ,
Anyways i was2 give away an arm and a leg for one filling breakfast and (voila) domingo called me , he is a friend whom used to work for the culinary art school in winnipeg MB and i really liked the way he taught us our currriculam (he always ate what we cooked and this is a blessing of its own, as whaetever we did ,he enjoyed ) we had a high score often with this guy lol. anyhow, i asked and he did really help with this :

Whisk the omlette real slow and for like 10 minutes ( yesss u do that ) and then add cream fresh as you whisk gradually , easy with yr rage control managemnet now lol

add white ppr flakes and seasalt (or kosher mafhemtesh le7ad delwa2ty whats so special about it yet he insisted olt w malo gebna el kosher salt men food basics) nehayto whisk yala w khlas

then add a small piese of butter or margarine to the pan and then slide the foamy eggs to the pan and leave to cook , as u do that add mushrooms or cheese of yr preferance ( i add romano cheese and pavlova melt )
2alata ba2a dala3 brunsh !
then serve with cheese and watercress and a plumpy slice of toasted french loaf

added by Marwa El Odessi

THREE-COLOUR PAPRIKA

1 red and 1 green or yellow paprika
8 tbsp mashed potatoes
100 grated yellow cheese
2 hardboiled eggs
2 gloves of garlic, crushed
2 tbsp mayonaise
Salt and pepper

Wash paprika’s,cut of the top and remove kernels.
Mix mashed potatoe, cheese, garlic, mayonaise and salt & pepper.
Fill paprika’s with this mixture at the sides. Leave room for egg.
Add egg in the middle. Put 4 hours in refrigerator.
Cut with a sharp knife in parts.

On the picture you see a tapasplate with three-colour paprika in the middle, under paprikacookies, left aubergine coated with breadcrumbs and right stuffed mushrooms with paprika

DEVILED EGGS (TAPAS)

I made these filled eggs together with other dishes for my tapas evening

8 big eggs
2 pimientos (red sweet paprikas) fresh of from can
8 green olives
5 tbsp (light) maynaise
8 drops of tabasco
Knifepoint of cayenpepper
Salt and pepper
For garnishing: dille

Cook the egs in 10 minutes. Wash them immediately in cold water. Peel and cut them in two parts.
Remove eggyokes and mash them very fine.
Dry pimentos and olives if they are too moist. Chop them very small. Add to the egyokescreme together with mayonaise, tabasco, cayenne, salt and pepper.
Put the eggwhites on a plate (just cut a little part of the rounded area) and fill with the egyokesmixture. For nicer result you can use a sprayer)
Garnish with dill

TURKISH OMLET

1 onion
1 green pepper
2 tomatoes
2 eggs
salt and pepper
butter
Peel the onion and tomatoes and cut together with pepper in small pieces.
Bake onions and pepper glazy in butter and add the diced tomatoes, let simmer.
Add the eggs one by one to this mixture and let simmer on low heat.
Season with salt and pepper

TORTILLA

3 big potatoes
1 onion
8 eggs
3 toes of garlic
salt and pepper
olive oil


Peel the potatoes and onion and cut in very small parts.Crush the garlic.
Put he potatoes and onions in a pan with a layer of oil enough to cover. And let cook about 20 minutes on small fire. if vegetables are soft but not brown you can take them out of the oil and let drain.
Whisk the eggs with garlic, salt and pepper. Add this over the vegetables and let it rest for 15 minutes.
Add some oil in a (glass)ovenpan (30 cm) and add the mixture in it.
let cook for about 45 minutes at 180 degrees...at last minute put on the grill to give a slight brown top

WATERLILLY-POTATOESALAD

2 eggs
5 sweet-sour gherkins
2 tblsp sweet-sour onions (dutch onions= zilveruitjes)
1 tblsp mustard
4 tblsp mayonaise
salt and pepper
4 tomatoes
some saladleaves

Cook eggs and potatoes, let them cool down and mash them toghether.
Add the mayonaise, salt, pepper, mustard in this mixture (if its too dry you can add a tblsp sweetsourmoist or mayonaise)

Put on a plate saladleaves and tomatoes.
On top of this add the salad

POTATOESALAD

5 potatoes
4 eggs
7 sweet-sour gherkins (cornichons)
2 tblsp sweet-sour onions (dutch onions= zilveruitjes)
salt and pepper
1 can of mixed vegetables like mixed mexican vegetables (corn, paprika, carrots, peas, french beans)
6 tblsp mayonaise-saladdressing
2 tblsp (light mayonaise)
saladleaves, tomatoes, paprika and cucumber to garnish

Cook the potatoes and mash them together with salt, pepper and nutmegg and 4 tblsp milk.
Cook the eggs and cut 2 in small pieces and the other 2 in slices (you can also use the middles parts of the 4 eggs so you have the best parts to garnish)

Mix potatoes with, eggs, vegetables, mayonaise/saladdressing, gherkins, unions al together.
Cover a plate with saladleaves and put the potatoemixture on top of it. Garnish with the eggslices, tomatoes, paprika, gherkins and cucumber

EGG-CHEESESALAD

2 eggs
100 gram dutch (or other yellow cheese)
parsley of other herb
salt and pepper
2 tblsp (light) mayonaise
3 tblsp (turkish) yoghurt

Cut the eggs and cheese in small pieces
Add in a bowl together with salt, pepper, mayonaise, yoghurt, parsley and mix it.

Its delicious on bread or on foccacia