TOASTED MOZARELLA CHEESE BREAD

nothing at ma palce, just a loaf of bread and mozarella cheese...and ma oven!

ALOO VADAE- FROM ZAYNAB WHO DEFENITELY CAN COOK:-)

1/2 kg potatoes
1 tbsp garlic, finely chopped
1 tbsp white cumin seeds
1/2 tsp turmeric
1-2 tsp oil
25 g fresh coriander, chopped
25 g small green chillies, finely chopped
Oil for deep frying
Salt to taste

Batter
125 g besan/gram flour
1 egg
salt to taste

*For the batter mix gram flour, beaten egg, salt and enough water for a thin consistency batter.

Boil and skin potatoes. Mash well. Heat oil and turmeric, garlic and cumin seeds.
*Fry for a minute or two. Add mashed potatoes and salt and mix well. Remove from heat, add green chillies and coriander and mix well.
*Shape into small balls about 1 inch in diameter, dip in the batter and deep fry vadae in hot oil until light brown.
*Serve immediately with tamarind chutney or red garlic chutney.

Note: You can also place a small cube of cottage cheese inside vadae and continue with frying.

RAJIN'S 1ST HOMEMADE PIZZA

1 ready made pizzadough
layers with  tomato sauce/salsa, ( prepared wid parsley, tomatoes, onion, garlic), Mozzarella cheese, shrooms, sweet corn, capscicum, olives, minced meat, cheddar cheese
I was a bit too over zealous with the toppings:-)

COOKED CORN

corn on the cob, clean corn and put in a pan with much water. let cook till corn is soft.

MARWA'S DEVILED EGGS

inspired by tati's recipe thx Ingredients: (24 tapas)
12 Large eggs
Parsley
24 Anchovy fillets
Juice of 1 lemon
6 Tablespoons mayonnaise
2 Tablespoons English mustard
Cracked black peper

1. Boil the eggs for 8 – 10 minutes.
2. Let the eggs cool then peel, slice in half – remove the yolks and place into a cazuela.
3. Arrange the egg whites on a large server/cazuela.
4. To prepare the filling add the mayonnaise, mustard, capers (optional), pepper and lemon juice to the egg yolks and mix well.
5. Fill the egg halves with the mix and place one fish fillet over each half.
6. Garnish with broadleaf parsley.

MUSSEL TAPAS A LA MARWA

This is a great seafood recipe, if you like your mussels and need to try something different then these stuffed mussels will not disappoint. Stacks of flavour and a combination that really does work well.

2 kilos large mussels, scrubbed and beards removed
2 medium red peppers, finely chopped
1 large green pepper, finely chopped
1 medium onion, finely chopped
1 sprig of fresh thyme
4 tablespoons butter
3 tablespoons plain flour
2 cusp of milk
Salt and pepper
Manchego cheese, parma cheese or turkish hardcheese whatever is avalable :) (grated)

1. Steam the mussels in a large saucepan for 5 minutes or so until opened. Drain and when they are cool enough to handle, remove each mussel and place in an oven proof dish spaced evenly apart. Keep one half of each shell.
2. In a large frying pan, melt the butter and sauté the vegetables.
3. Add the flour and seasoning and cook for a few minutes then slowly add the milk until you have a thick paste.
4. Cover the mussels with the vegetable mix and cook in a medium oven for 10 - 12 minutes.
5. While the mussels are cooking, arrange the retained half shells on a baking tray.
6. Remove the dish from the oven (turn the oven up to high at this point) and fill each mussel shell with a mussel and some vegetable mix. Take care as the mixture will be quite hot.
7. Sprinkle with shredded cheese and return to the oven for a few minutes until the cheese melts a little.

FRIED CALMARI

Ingredients for 4 persons

1 kg calmar rings
300 gr. Semolina flour
300 gr. Flour
1 litrFresh full cream milk
Salt

Place the calmar rings in a large bowl, pour the milk and let them soften for 15 minutes, then drain.
Coat the rings with flour adding a few squid rings at a time
Now heat the seed oil in a large frying pan and fry the squid rings until golden brown
When squid rings are cooked turn off the heat, remove them from the oil with a slotted spoon and drain on kitchen paper
Salt to taste and place in a serving dish.

u know sometimes u are just not in the mood for veggies but this you cant resist as it doesnt taste at all veggies lol specially when it is so colorful.

1 medium red pepper
1 medium green pepper
1 medium onion
8-10 mushrooms
Fresh or dried thyme
Olive oil

1.Wash the peppers and cut into bite sized slices. Wash and trim the mushrooms and cut in half. Peel the onion and slice.
2.Make up the kebabs alternating vegetables as you go.
3.In a large shallow dish or cazuela, big enough for the kebabs to fit pour in two cupfuls of olive oil and a generous amount of thyme. Add the kebabs and allow to marinade in the oil turning now and then for an hour or so.
4.Cook on the barbecue or grill until cooked through.

Aubergine, courgette and cherry tomatoes are also great on these kebabs

my aubergine tapas version of fatma's recipe :) it's a must try !

300 gr Aubergines

1 egg
Bread crumb
80 gram grated cheese (feta or parmesan)
1 tblsp chopped parsley
1 small garlic clove grated
Salt & Pepper

Wash and peel the aubergines and cut in pieces. Boil them in salted water until tender. Drain them well and mash them well until they become pulp.

Place in a bowl. Beat the egg with a fork and mix with the pulp. Add the other ingredients and shape the mixture into balls, bake them in oil until brown.
( if the mixture is not thick enough add more bread crumb or some flour)

SQUID OR CALAMARI - THIS IS THE QUESTION?

If you are here for the recipe then , too bad, i am here to be a value added cook lol in the pic u can see mouthwatering deep fried squids( same recipe as calamari , check  at the end of this post) but they have deeper flavor than the chewy calamairi , it is also shaped smaller when its sliced into rings

well, maybe you will be more intrested to know the difference , as i was curious to learn more about this beloved octupus shaped creature :)
The word calamari is the plural form of the Italian word for squid, Calamaro.
It's calamar in Spanish. The name derives from the Latin word calamarium for "ink pot."

Since calamari seems to sound more palatable than the word squid, you will most often see squid recipes listed as calamari on restaurant menus, recipes, etc. It's one of those words that just "sounds better" or "has class," according to some people. Whether you eat calamari or squid, you're eating the same critter.
for us ( medetirranian CREATORS lol we love both ,but squids are more tasty of course, i v tried all , and always felt more in touch with my taste instinct when i cooked squids

to differenciate between them while you hunt for your own :
They are very similar except that squid are much larger. If you go to a fish market, you can appreciate the difference in size , calmari is like a huge cone with slim ends ,squids are smaller and they have shorter legs

Spanish recipes use both squid and cuttlefish, depending on the dish., and they are a little tough when you chew on them
calamares are called "chipirones* in some areas ........
just thought you might be intrested lol

I dip in batter :made of one can of malt beverage(like any brand of non alcoholic beverage ) and add to that flour and cumin+ppr n salt& garlic powder ,mix that all and dip the calmai and deep fry :) enjoy with sauce of yr choice

TERIYAKI MARINATED SHRIMPS AND CHICKEN

working on the skillet

marinating shrimps and chicken on skewers and leave it for an overnight ,while refregirating in order to b ready for a speedy cooking method if you dont desire to put yr fire on shock indoors :

Teriyaki Marinade:
3/4 cups soy sauce
1/4 cupvinegar
1/4 cup sesame oil
3 Tbs. ketchup
1 Tbs. brown sugar
3 cloves of garlic minced
1/2 " of fresh ginger peeled and minced
1/2 tsp dried basil
1 tsp. pepper
1/4 tsp. cayenne

HALIBUT AND ARTICHOKES WITH OLIVES SALAD

U can use freshly cleaned artichokes ( if in season) or the canned ones they will do the trick
Marinade the halibut fish with ( salt garlic pepper olive oil and grill it in a skilet ) set aside

Brush the canned artichokes with olive oil and garlic ( if fresh then boilt in water and salt and chill in cold water )
in a serving plate layer the fish and artichokes then add olives olive oil parsley dill lemon juice
serve and enjoy ** u can serve it lukewarm or even cold

LIGHTLY FRIED COULIFLOWER WITH TAHINI SAUCE

Plate of very lightly fried cauliflower with fresh tomatoes, parsley and tahini sauce.

Boil cauliflower till its tenderly cooked ( test it using a fork ) in water + salt + cumin
set aside to cool

Prepare the tahini with garlic and cumin,viniger lemon juice and water and moderate it to a thick past ,add salt if desire and sprinkle generously with parsley and diced tomatoes , the sauce is ready now
roast the cauliflower by brushing it with olive oil and parsley and garlic paste and grill it in a skilet till its a bit crispy
serve with the sauce !
enjoy

CHINESE MARINADE FOR BONELESS CHICKEN

* my adjusted chineese -middleeastern recipe*
pieces boneless and skinless half chicken breasts (about 2 pounds)

Marinade:
2 or 3 cloves garlic
2 teaspoons finely grated fresh ginger root
2 tablespoons hoisin sauce*
2 tablespoons soy sauce

Crush, peel and finely chop the garlic. Peel and finely grate the ginger root. In a medium size bowl, mix the marinade ingredients together. Add chicken breasts to the bowl and coat each piece with the sauce. Cover and refrigerate for 2 hours or longer.

To Cook:
Preheat oven to broil. Line a large flat pan with tinfoil (for easy cleanup). Arrange marinated chicken breasts in pan and pour remaining sauce over the chicken breasts. Place the pan in the oven on the top rack. There should be approximately 4 inches of space between the heat and the rack. Leave the oven door ajar, about 3 inches. Broil the chicken breasts for 8 minutes on one side then turn the chicken breasts over. Broil for another 7 to 8 minutes. The chicken breasts should be light brown on the outside, tender and juicy inside.

You can also use a whole chicken if you like and put it in the oven after foil wrapping it :)

BUTTERMILK FRIED CHICKEN

Diet or no diet this is the way a chicken is yummy :))


4 chicken breast halves or other chicken pieces
1 teaspoon salt
1/4 teaspoon pepper
1/2 cup flour
2 tablespoons vegetable oil, divided
1 1/4 cups buttermilk
2 to 3 bunches green onions, cut into 2-inch lengths

Combine chicken, salt, pepper, and the flour on large plate; toss lightly to coat. Heat 1 tablespoon oil in large skillet over high heat. Add chicken and cook until golden on all sides, 5 to 8 minutes.
** this is how you will get a well done and cooked chicken because it always ends up crispy and golden from the outside and still not cooked from the inside when you skip this step *

Remove chicken, pouring off any excess oil. Return skillet to heat and add buttermilk, scraping pan to loosen any brown bits. Add chicken, skin side up. Reduce heat, cover, and simmer until chicken is tender and juices run clear, about 15 to 20 minutes.

Meanwhile, heat remaining 1 tablespoon oil in another skillet over medium-high heat. Add green onions and toss to coat. Cook until just golden, about 3 minutes. Season with salt and pepper to taste.
Arrange chicken and green onions on serving platter. Pour remaining juices from the chicken skillet into blender container and pulse until smooth. Serve with chicken.

CHICKEN NUGGETS

Chicken Breast Cutlets
1 ½ cup Cornmeal
2 tsp Roasting Rub ( i often use McCormick French Herb rub but you can always use whats avalable in yr spice pantry )
5 tsp Extra Virgin Olive Oil
3 large brown eggs

Cut up chicken into nugget-size pieces. ( i sliced these ones bigger than the normal nuggets size ! duno y )
Set up 2 bowls and a cookie sheet. Pour the Cornmeal and Roasting Rub into one. Crack the eggs into another bowl and use whisk to beat the eggs. The cookie sheet will be used to store the uncooked nuggets.

Dip chicken pieces into egg, then dip the chicken into cornmeal and herbs. Set it aside on the cookie sheet.

Use the olive oil to grease a large frying pan. Select some breaded nuggets and put in the frying pan uncovered. Keep turning them. They burn easily. Do not cook on HIGH or oil will splatter. Cook until no longer pink in center.

After that set of chicken nuggets is cooked, make sure to get any burnt bits that may have fallen off the chicken. Add more olive oil to pan if necessary. ( i often use canola but once i tried the olive oil and it was perfect i never replaced it with canola or corn oil ,never tried sunflower oil though all will b good for deep frying inchaALAH :))
enjoy !!!!!!!! KIDS! ;)

HOME MADE CHICKEN NIBBLES

Marinade yr chicken ( boneless -skinless cut in nuggets piese size ) honey - paprika- salt peper mustard yoghurt garlic ketchup ,leave to marinade for at least 6 hours ,when you are ready to deep fry , add beaten egg to the chicken and bread crumbs and deep fry till its golden and crispy , serve and enjoy

TENDER CHICKEN CROQUETTES

cup thick white sauce (bichamelle)
2 cups ground or finely chopped cooked chicken (or any other cooked meat ,use chicken leftovers or turkey meat )
salt and pepper, to taste
1 egg
2 tbsp. water
3/4 cup dry bread crumbs

THICK WHITE SAUCE:

For each cup sauce:
1/4 cup all purpose flour

1/4 tsp. salt
1/8 tsp. pepper
1 cup milk

For white sauce: Melt butter in saucepan over low heat. Blend in flour, salt and pepper.
Cook over low heat, stirring until mixture is smooth and bubbly. Remove from heat. Stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute.
Prepare a thick white sauce. Stir in meat. Season with salt and pepper.

Spread mixture in an ungreased square pan 8 x 8 x 2 inches. Cover; chill 2 to 3 hours. Divide mixture into 12 equal parts; shape each into an egg shape. Beat egg and water until blended. Dip each into egg mixture, then roll in bread crumbs until completely coated. Cover croquettes; chill at least 2 hours.( sometimes when you skip this step te croquetts might melt in the oild while you deepfry it )

Heat oil (3 to 4 inches deep - i usefriteuse tefal to deep fry , use oil to 365°F in a deep fat fryer or kettle. Fry croquettes in hot oil 1 1/2 to 2 minutes or until light brown. (Handle croquettes carefully so crust is not punctured). Drain on paper towels.

Keep croquettes warm in a 350°F oven until serving time. Serves 6

POTATO-CROQUETTES

1 egg, beaten
Some milk +Salt and pepper
A mixture of herbs ( i use dried herbs )_
grated cheese added to Breadcrumbs + 2 eggs beaten

Combine all ingredients (except bread crumbs and 2 eggs) mix well. Divide mixture into small portions and shape into croquettes. ... Read more
Roll in breadcrumbs then roll in beaten eggs, end with a roll in breadcrumbs.

Place on a plate cover and refrigerate up to 24 hours.
Bake the croquettes at high heat in a fryingpan until golden brown. BON APETIT

MASKOUF ( مسكوف) FISH (IRAQI DISH)

An iraqi friend brought this maskouf fish with her , in a hurry i asked her how it was done, sorry the pic is not that clear yet i would represent both fishes to you ,and we might try cooking them one day ( i didnt cook that ok ) :))

Masgouf (Arabic: مسكوف) is a traditional Iraqi dish, it is an open cut fish grilled and spiced with salt, pepper and tamarind. While keeping the skin on, it is then brushed with olive oil.

Traditional garnishes for masgouf include chopped onions and tomatoes, as well as the clay-oven flatbreads common to Iraq and much of the Middle East.

** she made it clear that they have this cooking method back home but because we wre in ottawa she had to alternate that to a regular oven maybe thats why the fish doesnt look exactly like the traditional recipe **
in the traditional recipe its cooked on wooden sticks

After marinating the fish, it is then placed on wooden sticks and then barbecued for a long time usually taking between one and three hours depending on the size of the fish. It's often done on a large flame.[After the fish is well cooked and crispy, it is often sprinkled with the juice of a lemon, ready to be served.