FISH FILLET WITH GREEN SAUCE

Fish fillet ( marinade it in garlic ,salt and pepper and lemon juice) then roll in flour and setaside ,when you are done, melt a couple of tsp butter and fry it in the butter ,when its cooked set aside and get the sauce ready :

for the sauce :-
2 spoons of butter
lemon juice
onion
leek
parsley
mixed veggies( i used peas and carrots and onion saute onion wedges in butter then add the steamed peas and baby carrots add salt n pepper )

In a pan melt the butter ,add the leek and onion till its golden , sprinkle salt and pepper and lemon juice and parsley then add the fish to the sauce and cook for few minutes

Get the veggies ready and serve with white rice ,serve the fish and add the sauce and finallly sprinkle the parsley to garnish ,serve hot .

FISH FILLET WITH CREAMY BUTTERSAUCE

2 tsp butter
1/3 cup cream fresh
2 beaten egg yolks
2 spoons of lime or lemon juice and zest
paprika ,salt n pepper
finely chopped parsley

step 1 : melt butter
step 2 : mix the lemon juice or lime juice to the egg yolks and beat well till its well mixed and add salt ,

Add step 2 to the melted butter on a low heat ,till its well cooked ( it will form a thick paste ) add salt pepper and paprika and parsley then add the cream fresh ,dont heat anymore .
set aside

Deepfry the fish fillet as usual and then add the sauce to the fish fillet , serve with rice and salad and lemon slices .
** i served golden yellow rice with peas

WHITE SAUCE FISH FILLET

On a sheet of foil paper mix cubed tomatoes and onions with salt and papper and olive oil .layer the fish fillet and start preparing the sauce :
cooking cream ( or ishta قشطه ) lemon juice ,paprika ,salt and pepper ,basil.lemon zest ,fish spice ,garlic .mix all well in a blender forming a paste ,add olive oil and marinade the fish and leave it for a while in the fridge till u r ready to cook .

it will take around 15- 20 minutes in the oven to cook
serve with rice :
in a cooking pan , melt 2 tsp butter and add onion ,fry till its golden add coriander ( fresh coriander ) and garlic and leave to cook ,add 2 tsp olive oil ,get this paste ready then add water till its boilt add rice .when its cooked serve hot with the fish

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.

SPANISH MEATBALLS

This Spanish meatball recipe could be used as spagetti or pasta sauce , or served with white rie and peas or even served with freshly baked bread as a dipp .

500g minced beef
3-4 cloves garlic
1 onion
parsley
1 egg (beaten)
4 tomatoes, roughly chopped
2 slices stale bread
milk
flour
salt
pepper
olive oil

How to cook:
1. In a blender , crush 2 cloves of garlic with the parsley and mix
2. Place this mixture in a large bowl with the mince, mix well and then leave to stand for 20 minutes.
3. Place the bread in a shallow dish and cover with the milk. Leave to soak for a few minutes
4. Add the bread, egg, salt and pepper to the mince and knead until all the ingredients are mixed together.
5. Make small balls and roll each one in flour.
6. Cook in plenty of hot oil until they turn golden brown, drain and place in a casserole dish.

For the sauce:
1. Finely chop the onion and the remaining garlic
2. Place a little oil from the meatballs into a casserole dish or large earthenware dish
3. Add the onion and garlic and gently fry until they begin to brown.
4. Add the chopped tomatoes
5. Bring to the boil and cook for 5 minutes
6. Pour the sauce over the meatballs and then place in a moderate oven for 20 - 25 minutes.
** add water when needed to make the sauce a bit lighter if you like

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)

TROUT IN FOIL

This is one of the healthy recipes that i like to cook ,i always use trout or any other oily fish ( u can use tuna-salmon fillets or whole fish )

You simply lay it in a foil baking dish and sprinkle the fish inside and out with a mixture of herbs and spices, like paprika, garlic, red and white & black pepper ( powder ) . add sprinkle of lemon grass , and be generous with olive oil , then top it all off with fresh clipped dill, and a cup of fish stock ( i often boil the shrimps and mussle and fish heads and add season and herbs and bring the stock to boil then use it , in case of not being able to do this u can only use regular tapwater

Bake for 30 minutes and voilà dinner is served.
Along with the fish i often add jacket potatoes or simply through a amount of cherry tomatoes- baby carrots ,small potatoes or cubed potatoes and sliced carrots , mushrooms ...etc and serve :)

SQUID SALAD

boilt squids rings
herbs ( of your choice)
lemon zest
salt n pepper
garlic clove
spinach ( boilt n drained)

serve it cold after mixing it and marinading for not less than an hour
enjoy :)

COLD SQUID N CHICKPEAS SALAD

4 red peppers
2 x 400g cans chickpeas, rinsed and drained
big bunch of parsley, roughly chopped

1 red chili, deseeded and chopped

2 garlic cloves, finely chopped

100ml olive oil

600g cleaned squid, sliced into rings, tentacles kept whole (get your fishmonger to do this for you)

200g cooking chorizo (HALAL), cut into chickpea size chunks (see picture)
juice and zest of 1 large lemon

serve it with BBQ

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

GRILLED LEMON ROSEMARY SALMON - FAST N EASY

Grilled Lemon Rosemary Salmon (wrap in foil recipes ) fast n easy

2 lbs - Copper River Salmon - tuna or any fillet chunks
2 - Stems of Rosemary( fresh or u can use sprinke if dry , but dont add too much of dry rosemary as t could be a little bitter than the fresh
1 - Lemon ( juice n zest ) sprinkle of lemon grass powder white pepper
1/2 - 1 cube of butter + 2 tsp olive oil
3 - leaves Sage

The Foil Fish Tent
Fold the foil length-wise around the lemon rosemary salmon leaving breathing room for the salmon to cook in the steam directly above the fish. Fold in the outer edges. BE SURE you do not fold them tightly. They should have a "loose" cinnamon roll shape. This enables the heat to travel through the outside of the foil and be trapped in the middle, and creates a steam vent. You'll soon find this style of cooking far superior than any other.
I also tried to cook it in a cooking bag following the same recipe and it turned out delich , u can try both :)

CHEF MARWA'S VICTIM - FISH IN THE OVEN:-)

this is a peacful fish :) was being brutaly cooked in oven ( u can also cook in foil if you are a batchlor not to wash more dishes of course !:)


I made a paste of butter, olive oil, chives, garlic, rosemary, thyme, basil and salt & pepper. I made slices through the skin and then slathered on the paste. I stuffed the body with some more of the herbs and lemon slices
the poor victim , ehem , fish is laid to rest in the biggest oval Dutch pan , sealed the top with foil and then the lid. The pot contained a bed of lemon slices, 5 sliced scallions, a couple of rosemary sprigs, 2 bay leaves and about a cup or fish stock ( or water ,again if you are a batchlor i doubt that you heard that fish got stock lol )
the victim was cooked at 375 for about 55 minutes. After I put arranged him on the platter with the lemon slices and big herbs I covered our fish friend with foil to sit while the sauce reduced
Sauce – pan drippings + 14 oz can diced fire roasted tomatoes + approx 10 sliced kalamata olives thrown in at the end. Oh, and a pinch of sugar because this stuff was super acidic. served the victim over rice with the sauce. Haricot verts on the side and a salad of mixed greens, fresh mozzarella, tomatoes and chopped fresh basil.
enjoy !

FRUIT TRIFLE BY ZAYNAB HYDER

Fruit Trifle with grapes, banana, pomegranate and apples

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

TASTY TURKISH BULGIR PILAV WITH SPINACH

Another to die for recipe , This is a classic (and healthful) Turkish side dish, and even people who normally eschew whole grains will find it irresistable. with combining it to Soup and salad, or some kebabs, it becomes a whole meal

dont be mad if i will go in details guys ok ! fatma and zeinep please edit me if you dont use the same ingredients in turkey :))

Pure olive oil1, around 1/3 cup
1 cup Coarse Bulgur(* in each country i found different sizes and brands so try to choose what is avalable in the halal stores or middle easterns isle in hyper markets
1 or 2 large onions, thin sliced lengthwise ** N3
1 large onion, chopped fine
1 large or two small ripe tomatoes (1/2 lbs), grated4
10oz to 16oz fresh spinach, chopped roughly
1 1/3 cups stock
salt to taste (depends on stock)
Black and/or Aleppo pepper5, up to ¼ tsp
Extra-virgin olive oil, preferably Kalamata, to taste
Yogurt, preferably strained Greek or Turkish
Large deep skillet or dutch oven with tight-fitting lid, large heavy pan

Begin carmelizing the sliced onions: heat a couple tablespoons of pure olive oil over medium-high heat in the large pan. Drop in the onions, and stir them around. Turn heat down to medium-low. Continue cooking, stirring every 1-2 minutes, until the onions are dark brown and stringy, about 25 minutes. If they finish before the bulgur does, turn off the heat and set aside somewhere warm.

While the onions are cooking, make the bulgur pilaf. Over medium heat, fry the chopped onion in about 1/4 cup oil until transparent. Add the tomato pulp and fry some more until it starts to cook, about 10 minutes. Add the bulgur and stir until coated with oil and tomato. Add the stock, seasonings, and chopped spinach and stir well. Cover and cook over low heat for about 20 minutes, or when all liquid has been absorbed (but don't lift the lid to check more than once!).
Remove from heat, drizzle a little extra virgin olive oil (pref. Kalamata) and stir in. Cover back up, pref. with a towel or parchment inside the lid, and let sit for 15 minutes. Garnish with yogurt and the carmelized onion.

health edits was important to add for general tips u can benefit from that in other recipes too :

Notes:
1: Pure olive oil is oil from 2nd to 5th pressings. It's far more suitable for frying than virgin olive oil. Buy it at ethnic markets, or failing that buy "light" olive oil.

2: This is large-grain bulgur, with grains the size of rice. It's often called #4 bulgur. In a pinch, #3 bulgur (grains half the size of rice) will do, but don't even try this recipe with "instant" bulgur (the kind used for tabouleh). Cracked wheat might also work; if you try it, please let me know how it comes out!

3: The best way to slice onions for carmelizing are what the Arabs call "wings". Slice the onion in half pole-to-pole. Slice the ends off each half and peel. Slice thinly, pole-to-pole rather than across the grain.

4: The way the Turkish add tomato to recipes is excellent for a lot of other purposes. Slice the tomato in half. Optionally seed it. Holding the skin side, grate it on a large-hole grater over a bowl, pressing gently. As you grate, the skin will flatten out and protect your hand from the grater; eventually you'll just have the skin.

5: Aleppo pepper is a smoky, mildly hot ground red pepper from Turkey. A good substitute is a mix of 2/3 smoked paprika and 1/3 cayenne pepper.
Also, the bulgur pilaf can be made without spinach; simply omit the spinach, double the tomatoes, and increase broth to 1 1/2 cups.

4 CHEESE SALAD

well , its a must try before you die salad !

cubed cheese ( white feta cheese -goat cheese-mozarella cheese-parmasian cheese )
about 1 cup tomatoes - cucumbers-parsley-olives-dill-onions-chicken (boilt or grilled and cubed)-corn-dill-

u often can adjust the recipe up to the avalable ingredients in yr kitchen garden-pantry and crisper ,but dont miss the sauce
olive oil - lemon-vineger- salt ,grilled red bell pepper ,mix all and add 1-2 apple ( grated ) and garnish with pomgranade
drizzle and serve .

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

HUMMUS A LA MARWA

ok now we are talking , this is a puddle of joy ! yeah it's what you are thinking of : speckled hummus !

This recipe makes about a quart of hummus. It keeps in the fridge for 7-10 days and freezes reasonably well, though, so there's no reason not to make a bunch and save some for later.u can serve with pet abread, crackers water bisuits and with all yr BBQ ideas ( meats fish or veggies)

1 large (or two medium) onion, sliced
6-10 garlic cloves, crushed and peeled
2 tbs Kalamata olive oil
2 tsp ground cumin
1 tsp Aleppo pepper or paprika (optional)
½ cup chopped parsley
3 14-oz cans chickpeas (or fava beans), drained
¾ cup tahini (raw sesame paste)
¼ cup lemon juice
3 tsp salt
Up to ½ cup Kalamata olive oil
Up to 1 cup warm salted water, bean cooking water, or stock
Equipment: frying pan, food processor

ok , now its my own method ,its not the regular hummus that everybody else mix :) u will enjoy inchaALAH :
get started : b'smALAH
Heat 2 tbs olive oil in the frying pan. Saute the onions and garlic until limp. Add the cumin (and pepper or paprika), stir for 30 seconds, then take off heat. Stir in the parsley, then let cool.

Process the fried onion mixture and most of the other ingredients in 2 or 3 batches in a food processor.
Make sure to have some of all ingredients in each batch, in this order bottom-to-top: onions & garlic, chickpeas, tahini, lemon juice, salt, ½ of the olive oil. Process until smooth, adding a little olive oil and a little warm salted water as needed to get a smooth creamy consistency. Olive oil makes it richer, water makes it lighter.

Serve immediately with toasted pita, or keep in the fridge for up to 8 days, or in the freezer for several weeks. Smooth the surface and cover with a layer of olive oil for better keeping. ,sorry for the mess ...and yeah thi si sthe sassy food that you wont b able to resist licking yr fingertips after digging in
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.

HEALTHY CHICKEN GREEN SALAD

I will not hesitate to add lighter recipes to the group i am sure its hot and humid and sometimes food is the last thing on mind ,but when its cooler by the pool or on the beach u always can pack this light meal in a ziplock and toss it in yr bag to enjoy while watching seagulls or sunset :) enjoy


a tricky dressing to your regular chicken Salad:
1 whole chicken breast or two halves (boneless and skinless, about 3/4 pound)
1 small head lettuce or 1 bag iceberg lettuce (10 oz.)
1 carrot
½ English cucumber
½ red bell pepper
½ cup roasted slivered almonds
2 oz. fresh cilantros

Boil chicken breast for about 10 minutes in boiling water. Let cool. Use hands to shred chicken into thin strips. Core lettuce and cut into quarters then shred the lettuce into ¼-inch thin strips. Peel the carrot, diagonal slicing the carrot into 1/4 inch thin pieces then cut into strips. Wash (do not peel), slice the cucumber diagonally into ¼-inch thin pieces then cut into strips. Cut the red bell pepper into 1-½-inch length pieces then cut into thin strips. Wash and break the cilantro into small pieces.

Dressing:
In a small bowl mix 2spoons of smooth peanut butter with ½ cup water and 1 teaspoon salt. Whisk together until become smooth thin paste. Add:

2 cloves garlic (crush, peel and finely minced)
¼ cup white vinegar
3 tablespoons canola or vegetable oil.
2 tablespoons soy sauce
1 tablespoon finely grated fresh ginger root (peel the ginger root skin)
1 tablespoon red hot chili oil
2 teaspoons finely grated fresh orange peel or
lemon peel and half lemon juice

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 .

SIMPLY STEW

1 lb of buffalo stew meat( u can use lamb or veal ,mutton , whatever you prefer will b ok but this is originally buffalo stew recipe ,siwan originated )
2 TBS olive oil
salt and pepper
1/2 tsp dried thyme
1 tsp cumin and smoked paprika
Worcestershire sauce - a few hearty drizzles*( adding this is my tip they dont use that in the original recipe duh its the nomad no one there heard of worcestershie sauce :))
2 large carrots, sliced ( i often used baby carrots )
1 cup frozen peas
1/2 an onion, chopped
5 small red potatoes, diced
1 large tomato, diced
2 cloves of garlic, minced

Preheat oven to 350 F. Drizzle bottom of tagine with the olive oil. Place meat on top and season it with all the spices. Drizzle some Worcestershire sauce on top. Add all the veggies and then drizzle again with a little more Worcestershire sauce. Throw the lid on the tagine and cook for an hour. Then stir tagine and check to make sure it is not getting too dry. In this case, I found there was sufficient liquid. Then cook for another hour. Serve and enjoy!

NUTELLA CAKE

see, this is how it will end up with you if this world was made of nutella ;) & of course a caloriefree " u wish "

1 Cake Mix (store bought) chocolate or vanilla works well but feel free to be creative!
1 Jar of Nutella
1 Pint Heavy Whipping Cream
1 tsp Pure Vanilla Extract
1 Pint Strawberriesor any fresh fruits in season ( noway you are thinking watermelon ok ;)
2 tsp Sugar

Prepare the cake according to the manufactures directions for 2 circular layers. Allow cake to completely cool before moving on to the next steps. Doing this a day ahead works really well.

Whip cream and vanilla on an electric mixer or use a hand mixer. When it has formed soft peaks you can add 2 tsp liqueur as well  Godiva or Frangelico works great!
Slice strawberries saving several whole berries to put on top of the cake. Mix sugar with the berries.

Ice both tops of the cake layers with Nutella
Place a big dollop of whipped cream in between the layers, on top of the strawberries.

STUFFED JUMBO SHELLS

24 Jumbo Shells
1 pound ground beef
2 tablespoons olive oil
1/2 cup finely chopped onion
1 cup finely chopped fresh mushrooms
1 clove garlic, minced
1/4 teaspoon black pepper
1 teaspoon Italian seasoning
1 egg (use egg beater for low fat recipe)
16 ounces cottage cheese, drain excess liquid (use 1% cottage cheese for low fat recipe)
1/4 cup grated parmesan cheese (use low fat parmesan for low fat recipe)
10 ounces frozen spinach, chopped, thawed, well drained.
1 Jar (15 1/4 oz) spaghetti sauce; divided

1. Preheat oven to 350F
2. Cook jumbo shells according to package directions; drain, run cold water over noodles to cool; drain.
3. Cook ground beef over medium heat until no longer pink, add olive oil, onions, mushrooms, garlic and spices. Cook until onions become transparent.
4. Add egg, cottage cheese, parmesan cheese, and spinach to beef mixture. Mix well.
5. pour 1/2 cup of spaghetti sauce into bottom of 13×9 inch baking dish.
6. Fill jumbo shells with meat mixture; place in dish.
7. Pour remaining spaghetti sauce over top of shells. Sprinkle with parmesan cheese. Cover with foil.
8. Bake for 40 minutes or until thoroughly heated.

TURKISH DELIGHT

Turkish Delight - lokum, or loukoum is a confection made from starch and sugar. It is often flavored with rosewater and lemon, the former giving it a characteristic pale pink color. It has a soft, jelly-like and sometimes sticky consistency, and is often packaged and eaten in small cubes that are dusted with icing sugar or copra to prevent sticking. Some types contain small nut pieces, usually pistachio, hazelnut or walnuts. Other common types include flavors such as cinnamon or mint.


For a slice of Turkey, try these sweet treats flavored with rosewater. This easy Turkish Delight recipe will tempt you.
Makes 25 pieces

Olive oil spray
860g (4 cups) caster sugar
1L (4 cups) water
2 tbs fresh lemon juice
3 tbs gelatine powder (halal)
130g (1 cup) cornflour
1 tsp cream of tartar
2 tsp rosewater essence
Red food colouring
300g (2 cups) icing sugar mixture

Spray a square 20cm (base measurement) cake pan with olive oil spray to grease. Line the base and side with non-stick baking paper, allowing the sides to overhang.

Place the sugar and 500ml (2 cups) of the water in a large heavy-based saucepan over low heat and stir until the sugar dissolves. Place a sugar thermometer in the pan. Increase heat to medium. Cook, without stirring, brushing down the side of the pan occasionally with a pastry brush dipped in water, for 25 minutes or until the sugar thermometer reaches 125°C. Stir in the lemon juice.

Meanwhile, place the gelatine, cornflour and cream of tartar in a large saucepan. Use a balloon whisk to whisk in a little of the remaining water to form a paste. Gradually whisk in the remaining water. Place over medium heat and cook, stirring, for 3-5 minutes or until the mixture boils and thickens.

Gradually pour the sugar syrup into the cornflour mixture, whisking constantly (if the mixture becomes lumpy, pour through a fine sieve into another saucepan).

Reduce heat to low. Place the sugar thermometer in the saucepan. Simmer, stirring occasionally to prevent the mixture sticking to the base of the pan, for 1 hour or until the mixture is light golden and sugar thermometer reaches 110°C. Add the rosewater and a few drops of the food colouring and stir until well combined. Pour the mixture into the prepared pan.

Set aside to cool to room temperature and place in the fridge for 4 hours or overnight until firm.
Pour the icing sugar mixture onto a large chopping board. Turn the lokum onto the icing sugar and use a lightly greased knife to cut into 3cm pieces. Toss the lokum in the icing sugar to coat. Serve.