tag:blogger.com,1999:blog-74709974690077918472024-03-18T10:15:26.732+01:00Dr Ola's kitchenI cook everything in a simplified & easy way for mothers & working women who have no time for the kitchen!Anonymoushttp://www.blogger.com/profile/09009546055912828460noreply@blogger.comBlogger193125tag:blogger.com,1999:blog-7470997469007791847.post-41249082467002174762017-09-24T08:46:00.002+02:002017-09-24T08:53:13.552+02:00Sea food cream Soup. شوربة فواكه البحر بالكريمه <div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="color: #666666; font-family: "trebuchet ms" , "trebuchet" , "verdana" , sans-serif , serif , "emojifont"; font-size: large;">Sea food cream Soup </span></h2>
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<span style="color: #666666; font-family: "trebuchet ms" , "trebuchet" , "verdana" , sans-serif , serif , "emojifont";"><span style="font-size: 13.2px;"><b><u><i>Ingredients </i></u></b></span></span></div>
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<span style="color: #666666; font-family: "trebuchet ms" , "trebuchet" , "verdana" , sans-serif , serif , "emojifont";"><span style="font-size: 13.2px;">300 gm of mixed sea food </span></span></div>
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<span style="color: #666666; font-family: "trebuchet ms" , "trebuchet" , "verdana" , sans-serif , serif , "emojifont";"><span style="font-size: 13.2px;">200 gm mussels </span></span></div>
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<span style="color: #666666; font-family: "trebuchet ms" , "trebuchet" , "verdana" , sans-serif , serif , "emojifont";"><span style="font-size: 13.2px;">some shrimp shells ( I usually freeze them for this kind of soup ) (or you can use 2 cubes of fish or vegetable stock )</span></span></div>
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<span style="color: #666666; font-family: "trebuchet ms" , "trebuchet" , "verdana" , sans-serif , serif , "emojifont";"><span style="font-size: 13.2px;">1 celery stick</span></span></div>
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<span style="color: #666666; font-family: "trebuchet ms" , "trebuchet" , "verdana" , sans-serif , serif , "emojifont";"><span style="font-size: 13.2px;">1 onion finely chopped</span></span></div>
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<span style="color: #666666; font-family: "trebuchet ms" , "trebuchet" , "verdana" , sans-serif , serif , "emojifont";"><span style="font-size: 13.2px;">salt & pepper </span></span></div>
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<span style="color: #666666; font-family: "trebuchet ms" , "trebuchet" , "verdana" , sans-serif , serif , "emojifont";"><span style="font-size: 13.2px;">2-3 Tablespoons corn starch </span></span></div>
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<span style="color: #666666; font-family: "trebuchet ms" , "trebuchet" , "verdana" , sans-serif , serif , "emojifont";"><span style="font-size: 13.2px;">200 ml cream</span></span></div>
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<span style="color: #666666; font-family: "trebuchet ms" , "trebuchet" , "verdana" , sans-serif , serif , "emojifont";"><span style="font-size: 13.2px;">some freshely chopped parsely</span></span></div>
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<span style="color: #666666; font-family: "trebuchet ms" , "trebuchet" , "verdana" , sans-serif , serif , "emojifont";"><span style="font-size: 13.2px;">green beans (optional)</span></span></div>
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<span style="color: #666666; font-family: "trebuchet ms" , "trebuchet" , "verdana" , sans-serif , serif , "emojifont";"><span style="font-size: 13.2px;">750 ml Water</span></span></div>
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<span style="color: #666666; font-family: "trebuchet ms" , "trebuchet" , "verdana" , sans-serif , serif , "emojifont";"><span style="font-size: 13.2px;"><b><i><u>Preparation:</u></i></b></span></span></div>
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<span style="color: #666666; font-family: "trebuchet ms" , "trebuchet" , "verdana" , sans-serif , serif , "emojifont";"><span style="font-size: 13.2px;"><b><i><u></u></i></b></span></span><br />
<a name='more'></a><span style="color: #666666; font-family: "trebuchet ms" , "trebuchet" , "verdana" , sans-serif , serif , "emojifont";"><span style="font-size: 13.2px;"><b><i><u><br /></u></i></b></span></span></div>
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<span style="color: #666666; font-family: "trebuchet ms" , "trebuchet" , "verdana" , sans-serif , serif , "emojifont";"><span style="font-size: 13.2px;">In a pot over medium heat add water , shrimp shells (or fish stock cubes) ,onion , celery stick & let them simmer for 15 minutes.</span></span></div>
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<span style="color: #666666; font-family: "trebuchet ms" , "trebuchet" , "verdana" , sans-serif , serif , "emojifont";"><span style="font-size: 13.2px;">Drain the Soup & over medium heat add the mixed sea food & beans let simmer for 5 minutes.</span></span></div>
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<span style="color: #666666; font-family: "trebuchet ms" , "trebuchet" , "verdana" , sans-serif , serif , "emojifont";"><span style="font-size: 13.2px;">Dilute the corn starch in the cream & add it to the soup & bring to boil then turn off the heat . Add Salt & Pepper at the end only when needed.</span></span></div>
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<span style="color: #666666; font-family: "trebuchet ms" , "trebuchet" , "verdana" , sans-serif , serif , "emojifont";"><span style="font-size: 13.2px;">Add the cooked mussels (mentioned below )</span></span></div>
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<i>How to cooks mussels :</i></div>
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<span style="color: #666666; font-family: "trebuchet ms" , "trebuchet" , "verdana" , sans-serif , serif , "emojifont"; font-size: 13.2px;">1. wash Mussels with running Water</span><br />
<span style="color: #666666; font-family: "trebuchet ms" , "trebuchet" , "verdana" , sans-serif , serif , "emojifont"; font-size: 13.2px;">2. Remove all opened Mussels (even if 1-2 mm open ) or broken ones .</span><br />
<span style="color: #666666; font-family: "trebuchet ms" , "trebuchet" , "verdana" , sans-serif , serif , "emojifont"; font-size: 13.2px;">3. Remove the beards (that string coming out of it ) with a knife (or hand)</span><br />
<span style="color: #666666; font-family: "trebuchet ms" , "trebuchet" , "verdana" , sans-serif , serif , "emojifont"; font-size: 13.2px;"><span class="highlight" id="0.39913015109958216" name="searchHitInReadingPane" style="background-color: #ffee94;">4</span>. Put in a large sized covered Pan over medium heat with minimal amout of water ,Salt , Pepper & Lemon.</span><br />
<span style="color: #666666; font-family: "trebuchet ms" , "trebuchet" , "verdana" , sans-serif , serif , "emojifont"; font-size: 13.2px;">5. You know they are done when all shells are open. (nearly 5 minutes)</span></div>
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<span style="color: #666666; font-family: "trebuchet ms" , "trebuchet" , "verdana" , sans-serif , serif , "emojifont"; font-size: large;">شوربة فواكه البحر بالكريمه </span></div>
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<i><u>المكونات :</u></i></div>
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٣٠٠ جم فواكه بحر مشكله ( كيس مجمد أو طازج )</div>
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٢٠٠ جم بلح البحر </div>
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قشر جمبري </div>
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بصله</div>
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بقدونس مفروم </div>
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عود كرفس </div>
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٢-٣ ملاعق كبيره نشا </div>
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٢٠٠ مل كريمه لباني</div>
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٣-٤ أكواب ماء</div>
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بصله خضراء ( إختياري )</div>
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<u><i>الطريقه :</i></u></div>
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في وعاء على النار ،نضع الماء مع البصلة المقطعه و عود الكرفس مع قشر الجمبري ( محفوظ في الفريزر من مره سابقه ) ،أو من الممكن الإستغناء عنه و اضافه مكعب مرق سمك أو مكعب مرق خضار </div>
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نتركم يغلو ربع ساعه. ثم نصفي الشوربه .</div>
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نضع الوعاء بالشوربه المصفاة على النار ، و نضيف فواكه البحر بعد غسلها بالماء و نتركها ٥ دقائق تغلي ، ثم نضيف الكريمه المذاب فيها النشا ، و نتركها حتى تصل للغليان و نرفع من النار .</div>
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نضع بلح البحر بعد طهيه ( الطريقه لاحقا ) </div>
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نضع الملح و الفلفل حسب الذوق ، و البقدونس المفروم . و البسله المسلوقه</div>
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<u><i>طريقه طهي بلح البحر :</i></u></div>
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١) الغسيل بماء جاري جيدا .</div>
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٢) التخلص من أي قطعه مفتوحه حتى لو جزء قليل جدا .</div>
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٣)التخلص من الشعر الخارج من القشره ( يسمى ذقن ) سواء بمقص أو سكين </div>
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٤)نضع في طاسه واسعه على لنار على نار متوسطه و القليل من الماء مع تغطيه الطاسه و إضافة ملح و ثم مفروم و لمون</div>
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٥) بع حوالي ٥ دقائق يكون الطهي تم بعد فتح جميع القواقع </div>
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Anonymoushttp://www.blogger.com/profile/09009546055912828460noreply@blogger.com17tag:blogger.com,1999:blog-7470997469007791847.post-34457428796882915892017-05-08T10:05:00.000+02:002017-09-24T11:49:37.159+02:00Semolina mascarpone Cake with cream filling. كيك السمولينا بحشوة الكريمه ( البسبوسه بالكريمه ) <div dir="ltr" style="text-align: left;" trbidi="on">
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It's time to post some recipes specially made for Ramadan , This is a very delcious Basbousa Recipe that we do a lot at home , It's really delicious & so easy to prepare .<br />
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<b><u>Ingredients :</u></b><br />
<br />
<u><i>The Cake: (serves 10 )</i></u><br />
(using the measuring cups)<br />
<br />
2 cups Coarse Semolina ( durum wheat ) or you can use the other fine Semolina<br />
1/2 Vegetable Oil<br />
200 gm Mascarpone<br />
340 gm Evaporated Milk<br />
2 Tablespoons Sugar<br />
2 Teaspoons Baking powder<br />
<br />
<i><u>The Filling:</u></i><br />
<br />
250 ml whipping cream<br />
250 ml Whole milk<br />
3 Tablespoons Starch (cornflour)<br />
3 Tablespoons Sugar<br />
A packet of Vanilla<br />
Optional ( 200 gm cream cheese)<br />
<br />
<i><u>Sugar Syrup</u></i> . Recipe here :<a href="http://drolacooks.blogspot.de/2014/11/sugar-syrup-zuckersirup.html" target="_blank"> http://drolacooks.blogspot.de/2014/11/sugar-syrup-zuckersirup.html</a><span id="goog_911937116"></span><span id="goog_911937117"></span><a href="https://www.blogger.com/"></a><br />
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<b><u>Preparation :</u></b><br />
<br />
Preheat the Oven to 200 °C.<br />
In a bowl , mix the Cake ingredients with whisk ,till they are all combined .<br />
Pour half of the dough in a buttered Cake form (or square form) & enter the Oven for nearly 15 minutes.<br />
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<i><u>Prepare the filling</u></i> (While the Cake is in the Oven)<br />
put all filling ingredients in a saucepan & over medium heat keep stirring till the filling boils and thickens & remove from heat ( after removing from heat , you can add the cream cheese & mix well ) & set aside , till the Cake comes out of the Oven.<br />
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Pour the Filling mixture over the dough & put the rest of the dough over it . The dough becomes a little bit harder , so you can add a little bit of milk to be easily spreadable.<br />
Enter the oven once again for nearly 15-20 minutes till it becomes golden brown on top .<br />
Take it out of the oven & pour the "Cold" Sugar syrup over the very hot Cake , and leave it for 5 minutes to absorb all the Syrup .<br />
Leave it to cool for an hour then serve .<br />
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<span style="background-color: #fdfdfd; font-family: "tahoma";"><span style="font-size: large;">كيك السمولينا بحشوة الكريمه - البسبوسه بالكريمه </span></span></div>
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<span style="background-color: #fdfdfd; font-family: "tahoma";"><span style="font-size: large;"><br /></span></span></div>
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<u><b>المكونات :</b></u></div>
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<u>البسبوسه : </u></div>
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٢ كوب سميد خشن </div>
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٢٠٠ جرام جبنه مسكربون</div>
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٣٤٠ جرام لبن مبخر غير محلى</div>
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ملعقتين صغار بكنغ بودر</div>
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نصف كوب زيت</div>
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٢-٣ ملاعق كبيره سكر </div>
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<u>الحشوه:</u></div>
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٢٥٠ مل كريمه لباني</div>
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٢٥٠ مل لبن كامل الدسم</div>
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٣ ملاعق كبيره نشاء</div>
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٣ ملاعق كبيره سكر</div>
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فانيليا</div>
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إختياري : ٢٠٠ جم جبنه كريمي</div>
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<u>شراب السكر : </u><a href="http://drolacooks.blogspot.de/2014/11/sugar-syrup-zuckersirup.html" target="_blank"> http://drolacooks.blogspot.de/2014/11/sugar-syrup-zuckersirup.html</a></div>
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<u><b>الطريقه</b></u></div>
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سخني الفرن على ٢٠٠ درجه</div>
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اخلطي كل مكونات البسبوسة ، و ضعي نصف المقدار في سنيه فرن متوسطه ، و ادخليها الفرن حوالي ١٥ دقيقه </div>
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في نفس الوقت<u><i> <span style="background-color: #fdfdfd; text-align: left;">حضري </span>الحشوه :</i></u> على نار متوسطه اخلطي مكونات الحشوه ( ما عدا الجبن الكريمي ) مع التقليب المستمر حتى نحصل على حشوه كثيفه ( تخينه ) و نرفعها من النار . من الممكن اضافه الجبنه الكريمي بعد رفعها من النار و التقليب حتى تتجانس )</div>
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نخرج البسبوسه من الفرن و نضع مقدار الحشوه ، و نضع باقي البسبوسه فوق الحشو . (من الممكن أن تصبح العجينه ثقيله أو تخينه ، فممكن اضافه اللبن ( ٣ ملاعق مثلا ) لسهوله الفرد </div>
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ندخل البسبوسه الفرن ١٥-٢٠ دقيقه حتى تصبح ذهبيه اللون.</div>
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نصب الشربات "البارد" على البسبوسه السخنه و نتركها ٥ دقائق حتى تتشرب الشراب كله .</div>
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نتركها على الأقل ساعه حتى تبرد تماما قبل التقديم </div>
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Anonymoushttp://www.blogger.com/profile/09009546055912828460noreply@blogger.com5tag:blogger.com,1999:blog-7470997469007791847.post-1297360380086961412017-05-04T08:27:00.001+02:002017-05-04T08:27:54.199+02:00Egyptian Tomato salad <div dir="ltr" style="text-align: left;" trbidi="on">
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This is a typical Egyptian delicious Salad ,served in many restaurants & made on regular basis in all Egyptian houses.<br />
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<b><u>Ingredients :</u></b><br />
<br />
Tomatoes cut in slices<br />
1/2 cup freshly chopped Cilantro<br />
1/2 cup freshly chopped Parsely<br />
1 chopped celery stick<br />
Juice from 2 Lemons<br />
3 Tablespoons Vinegar<br />
1 red Paprika (optional)<br />
5-6 Garlic cloves (or more )<br />
Salt & cumin powder according to taste<br />
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Preparation :<br />
<br />
In a small food processor mix all ingredients (Except Tomatoes of course ) till they are all combined (they don't have to be very fine ).<br />
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In a plate place Tomatoes & cover each slice with part of the marinade .Cover with a plastic film & fridge for an hour before serving .<br />
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Anonymoushttp://www.blogger.com/profile/09009546055912828460noreply@blogger.com3tag:blogger.com,1999:blog-7470997469007791847.post-83700952562850020092017-05-03T10:07:00.004+02:002017-05-03T10:09:54.920+02:00Detox Water ماء ديتوكس <div dir="ltr" style="text-align: left;" trbidi="on">
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<br />
Best drink in <a href="http:/#Ramadan" target="_blank">Ramdan</a> from Breakfast till Sehoor !<br />
Water or sparkling water plus Cucumber , Mint leaves & Lemon !<br />
Drink it very cold<br />
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ألطف مشروب لرمضان من الفطار للسحور </div>
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ماء ، مع نعناع ، ليمون ، و خيار .</div>
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من الممكن عمل مشروب الدتوكس من الفواكه أيضا مثل الخوخ أو التفاح أو التوت </div>
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Anonymoushttp://www.blogger.com/profile/09009546055912828460noreply@blogger.com10tag:blogger.com,1999:blog-7470997469007791847.post-1889390075168768502017-05-03T10:01:00.000+02:002017-05-03T10:01:00.983+02:00Orange Carrot Juice. عصير البرتقال بالجزر <div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiij8skY9BrPMlS4pur8mYuJVWV3x3M-56XXgkZzBQkB1bBEa43XJtT8IyBonSEXe7wx5r9Y3-O6GUX9mStWS493BcJZJjtzR8CLyd0gnh4qgzfamsuZFwH1Bd2cSt3mFxlxIl1hscwoAEU/s1600/IMG_7710.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiij8skY9BrPMlS4pur8mYuJVWV3x3M-56XXgkZzBQkB1bBEa43XJtT8IyBonSEXe7wx5r9Y3-O6GUX9mStWS493BcJZJjtzR8CLyd0gnh4qgzfamsuZFwH1Bd2cSt3mFxlxIl1hscwoAEU/s640/IMG_7710.JPG" width="426" /></a></div>
<br />
A very easy family favorite Juice , specially in Ramdan at breakfast time<br />
<br />
<u>Ingredients:</u><br />
<br />
3-4 medium sized carrots (nearly 400 gm )<br />
2-3 Table spoon Sugar (more or less according to taste)<br />
1 Liter of freshly squeezed Orange juice ( you can use the ready made freshly squeezed ones in supermarkets)<br />
a juice from 1 lemon<br />
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<u><b>preparation :</b></u><br />
<br />
Peel the carrots and cut them into cubes<br />
place them in a saucepan & cover them with water , add the Sugar & let them simmer in medium heat for 15 minutes (or more according to carrot sizes ) till they are softer ( I personally like it hard & I even under cook it)<br />
with a hand mixer puree the carrots & leave to cool.<br />
Add the Carrots to the Orange juice & squeeze a Lemon & cool in Fridge to server latter.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdoKSIdiVFr4C7SddFtggs9-BL4QZfvkrUkwdMvz4MeYTnQvPOPfks4bBQe7SKh0oHYRo-ghm4CyiVDuQqDCtnLIiG3GF_l9P9UNLFVO8BIXbZN9pK39c2B7GOnxulyAqCXUKvOa2pqIoP/s1600/IMG_6894.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdoKSIdiVFr4C7SddFtggs9-BL4QZfvkrUkwdMvz4MeYTnQvPOPfks4bBQe7SKh0oHYRo-ghm4CyiVDuQqDCtnLIiG3GF_l9P9UNLFVO8BIXbZN9pK39c2B7GOnxulyAqCXUKvOa2pqIoP/s400/IMG_6894.JPG" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">with a hand mixer puree the carrots<br />عن طريق الهاند مكسر أو الخلاط ، نهرس الجزر<br /><br /></td></tr>
</tbody></table>
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<span style="font-size: large;">عصير البرتقال بالجزر </span></div>
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<u><b>المكونات :</b></u></div>
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<br /></div>
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٣-٤ جزرات متوسطين ( حوالي ٣٠٠-٤٠٠ جم )</div>
<div dir="rtl" style="font-family: Tahoma; font-size: 14px; margin-bottom: 0.2em; padding: 0px; text-align: right;">
١ لتر عصير برتقال معصور طازج </div>
<div dir="rtl" style="font-family: Tahoma; font-size: 14px; margin-bottom: 0.2em; padding: 0px; text-align: right;">
٣-٤ معالق سكر ( أو أكثر أو أقل )</div>
<div dir="rtl" style="font-family: Tahoma; font-size: 14px; margin-bottom: 0.2em; padding: 0px; text-align: right;">
عصير ليمونه </div>
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<br /></div>
<div dir="rtl" style="font-family: Tahoma; font-size: 14px; margin-bottom: 0.2em; padding: 0px; text-align: right;">
<u><b>الطريقه :</b></u></div>
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<br /></div>
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نقشر الجزر و نقطعه حلقات </div>
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نضعه على النار مع ماء يغطيه ونضيف السكر ، نتركه حوالي ١٥ دقيقه حتى يستوي ( لا نتركه حتى يستوي تماما ،لأن طعمه أفضل كتير و هو لي كامل السواء )</div>
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نهرسه بالهاند مكسر ، ثم نتركه يبرد ، ثم نضيف عصير البرتقال و عصير الليمونه و نتركه يبرد تماما قبل الشرب </div>
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Anonymoushttp://www.blogger.com/profile/09009546055912828460noreply@blogger.com2tag:blogger.com,1999:blog-7470997469007791847.post-17391562137779406082017-04-26T08:21:00.000+02:002017-04-26T10:12:57.548+02:00Chickpeas soup , chickpeas drink , Hummus elsham , Halabesa الحلبسه . حمص الشام <div dir="ltr" style="text-align: left;" trbidi="on">
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<span lang="EN-US" style="font-family: "arial" , "sans-serif"; font-size: 14.0pt; line-height: 115%;">I really don’t know
what can I call it exactly ! It’s chickpeas swimming in a delicious spiced soup.
You enjoy eating the chickpeas as much as you enjoy drinking its soup. It’s one
of the few official winter drinks that are sold in every corner in Egypt
specially Cafes , clubs , street carts & of course in every house !<o:p></o:p></span></div>
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<span lang="EN-US" style="font-family: "arial" , "sans-serif"; font-size: 14.0pt; line-height: 115%;">It’s so easy to make
, you can add your favourite spices to it , and enjoy your personal taste . <o:p></o:p></span></div>
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<span lang="EN-US" style="font-family: "arial" , "sans-serif"; font-size: 14.0pt; line-height: 115%;">It’s made of dried
chickpeas that you have to soak overnight in water ,so as to make it easier in
digestion & to take less cooking time. I personally use the precooked
chickpeas sold in cans & the outcome is always the same ! using the ready
made chickpeas in cans makes it ready in nearly 15 minutes. Just boil in water
with tomatoes, onion, garlic, spices and it’s done !<o:p></o:p></span></div>
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<span lang="EN-US" style="font-family: "arial" , "sans-serif"; font-size: 14.0pt; line-height: 115%;"><br /></span></div>
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<span lang="EN-US" style="font-family: "arial" , "sans-serif"; font-size: 14.0pt; line-height: 115%;">This recipe was featured in my beautiful freind <a href="http://www.kitchenmaestro.net/guest-post2-halabesa" target="_blank">Nisreen's</a> website .</span></div>
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<span lang="EN-US" style="font-family: "arial" , "sans-serif"; font-size: 14.0pt; line-height: 115%;">Here’s the very easy
recipe that kids too love .<o:p></o:p></span></div>
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<b><u><span lang="EN-US" style="font-family: "arial" , "sans-serif"; font-size: 14.0pt; line-height: 115%;">Ingredients</span></u></b><span lang="EN-US" style="font-family: "arial" , "sans-serif"; font-size: 14.0pt; line-height: 115%;"> (4-6 persons) <o:p></o:p></span></div>
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<span lang="EN-US" style="font-family: "arial" , "sans-serif"; font-size: 14.0pt; line-height: 115%;">1 can of Chickpeas
(500 grams drained weight )<o:p></o:p></span></div>
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<span lang="EN-US" style="font-family: "arial" , "sans-serif"; font-size: 14.0pt; line-height: 115%;">1 liter water<o:p></o:p></span></div>
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<span lang="EN-US" style="font-family: "arial" , "sans-serif"; font-size: 14.0pt; line-height: 115%;">2 Tablespoons Tomato
paste (or more according to taste)<o:p></o:p></span></div>
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<span lang="EN-US" style="font-family: "arial" , "sans-serif"; font-size: 14.0pt; line-height: 115%;">1 Onion (finely
chopped)<o:p></o:p></span></div>
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<span lang="EN-US" style="font-family: "arial" , "sans-serif"; font-size: 14.0pt; line-height: 115%;">2-3 garlic cloves
(finely chopped)<o:p></o:p></span></div>
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<span lang="EN-US" style="font-family: "arial" , "sans-serif"; font-size: 14.0pt; line-height: 115%;">1 Teaspoon Cumin<o:p></o:p></span></div>
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<span lang="EN-US" style="font-family: "arial" , "sans-serif"; font-size: 14.0pt; line-height: 115%;">Juice from 2 Lemons
(more or less according to taste )<o:p></o:p></span></div>
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<span lang="EN-US" style="font-family: "arial" , "sans-serif"; font-size: 14.0pt; line-height: 115%;">Salt according to
taste<o:p></o:p></span></div>
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<span lang="EN-US" style="font-family: "arial" , "sans-serif"; font-size: 14.0pt; line-height: 115%;"><i><u>Optional:</u></i> Hot chilly
pepper powder<o:p></o:p></span></div>
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<b><u><span lang="EN-US" style="font-family: "arial" , "sans-serif"; font-size: 14.0pt; line-height: 115%;">Preparation :<o:p></o:p></span></u></b></div>
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<span lang="EN-US" style="font-family: "arial" , "sans-serif"; font-size: 14.0pt; line-height: 115%;">Drain the chickpeas
& wash them and add them to a pot filled with the liter of water over high
heat.<o:p></o:p></span></div>
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<span lang="EN-US" style="font-family: "arial" , "sans-serif"; font-size: 14.0pt; line-height: 115%;">Add the finely
chopped Onion & garlic , and add the Tomato paste and salt & leave to
simmer for 10 minutes .<o:p></o:p></span></div>
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<span lang="EN-US" style="font-family: "arial" , "sans-serif"; font-size: 14.0pt; line-height: 115%;">Turn off the heat and
add the lemon juice & Cumin powder (and chilly powder) & more salt if
needed .<o:p></o:p></span></div>
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<span lang="EN-US" style="font-family: "arial" , "sans-serif"; font-size: 14.0pt; line-height: 115%;">Serve in glass cups
& add more lemon juice or cumin to each cup if needed.<o:p></o:p></span></div>
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<span lang="EN-US" style="font-family: "arial" , "sans-serif"; font-size: 14.0pt; line-height: 115%;">Hope you’ve enjoyed
those two very easy Egyptian recipes & hope that you can try them ,simply
to enjoy their delicious taste<o:p></o:p></span></div>
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<span lang="EN-US" style="line-height: 115%;"><span style="font-family: "arial" , sans-serif; font-size: large;">الحلبسه . حمص الشام</span></span></div>
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<b><u>المكونات :</u></b></div>
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٥٠٠ جم صافي حمص مسلوق </div>
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١ لتر ماء ( أو أكثر )</div>
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ملعقه كبيره <span style="background-color: #fdfdfd; text-align: left;">(أو إثنان )</span><span style="background-color: #fdfdfd; text-align: left;"> </span> صلصه طماطم</div>
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بصلة مقاطعه مكعبات صغيره </div>
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فصين ثوم مفرومين</div>
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عصير لمونتين</div>
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ملح و كمون </div>
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شطه (إختياري)</div>
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<b><u>الطريقه :</u></b></div>
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أنا باستخدم حمص معلب مسلوق ، من الممكن إستخدم حمص ناشف و نقعه ١٢ ساعه تقريبا ثم سلقه حوالي ٥٠ دقيقه ، لكن أنا ديما بحب الحاجات السريعه و ديما بنقرر فجأه اننا نعمل حمص الشام ، و أنا جربت سلق الحمص و جربت المعلب و النتيجه واحده ،عشان كدة بحب الأسهل و الأسرع .</div>
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نضع الحمص المصفى والمغسول في حاله على النار و نضع الماء ، الصلصه ، البصل والثوم ، و نتركه يغلي ١٠-١٥ دقيقه .</div>
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نطفي النار و نزود اللمون والملح والكمون ، و نسيبه يتشرب النكهات حوالي ٥ دقائق و نغرفه و بالهنا والشفا :) </div>
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<tr><td class="tr-caption" style="text-align: center;"><h1 class="font_0" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; border: 0px; color: #212c29; font-family: "Open Sans", sans-serif; font-size: 25px; font-stretch: normal; font-weight: normal; line-height: normal; margin: 0px; outline: 0px; padding: 0px; text-align: start; vertical-align: baseline;">
<span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; border: 0px; color: #262626; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; border: 0px; font-family: brandon-grot-w01-light, sans-serif; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; border: 0px; font-size: 18px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; border: 0px; font-weight: bold; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">Enough with shooting , now it's our time to eat!</span></span></span></span></span></h1>
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Anonymoushttp://www.blogger.com/profile/09009546055912828460noreply@blogger.com1tag:blogger.com,1999:blog-7470997469007791847.post-41013405238537285212017-04-24T09:23:00.000+02:002017-04-26T08:26:57.139+02:00Belila Egyptian recipe . البليلة المصري <div dir="ltr" style="text-align: left;" trbidi="on">
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<span lang="EN-US" style="font-family: "arial" , "sans-serif"; font-size: 14.0pt; line-height: 115%;">Today I would like to
present 2 delicious and easy Egyptian recipes served in a glass , you can call
them glass recipes , street recipes , winter recipes , comforting recipes , or
simply all of the above ! before starting with my first recipe , I would like
to thank my beautiful and talented friend <span style="color: blue;">Nisreen </span>for inviting me to her event <a href="http://www.kitchenmaestro.net/guest-posts" target="_blank">#cook_it_our_way</a> <a href="http://www.kitchenmaestro.net/guest-posts" target="_blank">#اطبخها_بالعربي</a> and to be her guest here in her beautiful
website and I would like to tell her
keep on going with your beautiful recipes & more beautiful “teaching”
photos .</span></div>
<a name='more'></a><o:p></o:p><br />
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<span lang="EN-US" style="font-family: "arial" , "sans-serif"; font-size: 14.0pt; line-height: 115%;">The first Recipe that
we have today is “Belila” or you can call it Wheat porridge ,or wheat cereal !
It’s a very popular breakfast in Egypt , or even Dinner (In Egypt we don’t
consider dinner as a main meal , instead ,lunch is our main meal ) , It’s made
of Wheat grains (or Wheat berries) soaked in sweetened milk and sprinkled with
some roasted nuts and raisin. It’s very nutritive , and its chewiness makes it
delicious for kids and adults. This recipe is a traditional recipe in our
family , my Grandmother used to do it for us , then my mother , then me for my
kids ! The only difference is that I make it the very easy way ! In the
original grandmother’s recipe we had to soak the Wheat grains in water over
night then cook for nearly 20 minutes , but since my kids spontaneously ask for
it , and I’m always in a hurry ,so I had to do it the easy way without soaking
in water for a long time and it does taste exactly the same , the only difference that it takes a
longer cooking time (45-50 minutes).<o:p></o:p></span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaETbeZQSTGNJ20GO4M62UwWpzcTMWMc0bxZziGLV9ZYQM8dVhuAKTEHoIWa3ovRd7LxNcZY37gF6O5Q7e6GZVppUj0A_pIpAf8LgneaVMS3GzlKiBmpxyNVtb45HyqHlJsoU9DxL5_cRk/s1600/IMG_7309.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaETbeZQSTGNJ20GO4M62UwWpzcTMWMc0bxZziGLV9ZYQM8dVhuAKTEHoIWa3ovRd7LxNcZY37gF6O5Q7e6GZVppUj0A_pIpAf8LgneaVMS3GzlKiBmpxyNVtb45HyqHlJsoU9DxL5_cRk/s640/IMG_7309.JPG" width="426" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Wheat berries</td></tr>
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<span lang="EN-US" style="font-family: "arial" , "sans-serif"; font-size: 14.0pt; line-height: 115%;">For me Belila brings
out all the childhood memories when we all used to have it for breakfast on
weekends ,or as dinner in front of our favorite movie in cold winter nights ,
or have it as “sohor” (The very early breakfast before fasting starts) in the holy fasting month of Ramadan , or
even have it in some religious events (Ashoura) as pudding instead of porridge.
<o:p></o:p></span></div>
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<span lang="EN-US" style="font-family: "arial" , "sans-serif"; font-size: 14.0pt; line-height: 115%;">It’s done by simply
washing Wheat grains (berries) & cooking them in water for nearly 50
minutes ,then adding full cream milk to
them & sugar according to taste and lastly sprinkling some nuts or butter
or cream ! nothing can be better & easier for a whole meal breakfast !<o:p></o:p></span></div>
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<span lang="EN-US" style="font-family: "arial" , "sans-serif"; font-size: 14.0pt; line-height: 115%;">Here is the very easy
recipe that I hope you would all try and give me your feedback.<o:p></o:p></span></div>
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<span lang="EN-US" style="font-family: "arial" , "sans-serif"; font-size: 14.0pt; line-height: 115%;"><b><u>Ingredients :</u></b><o:p></o:p></span></div>
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<span lang="EN-US" style="font-family: "arial" , "sans-serif"; font-size: 14.0pt; line-height: 115%;">( enough for 4-6
persons )<o:p></o:p></span></div>
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<span lang="EN-US" style="font-family: "arial" , "sans-serif"; font-size: 14.0pt; line-height: 115%;">1 cup of Wheat
berries <o:p></o:p></span></div>
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<span lang="EN-US" style="font-family: "arial" , "sans-serif"; font-size: 14.0pt; line-height: 115%;">1 Liter of Full cream
Milk<o:p></o:p></span></div>
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<span lang="EN-US" style="font-family: "arial" , "sans-serif"; font-size: 14.0pt; line-height: 115%;">¾ cup of Sugar ( more
or less according to taste) <o:p></o:p></span></div>
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<span lang="EN-US" style="font-family: "arial" , "sans-serif"; font-size: 14.0pt; line-height: 115%;">2 packets of Vanilla
powder <o:p></o:p></span></div>
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<span lang="EN-US" style="font-family: "arial" , "sans-serif"; font-size: 14.0pt; line-height: 115%;">Water<o:p></o:p></span></div>
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<span lang="EN-US" style="font-family: "arial" , "sans-serif"; font-size: 14.0pt; line-height: 115%;"><i><u>Optional :</u></i><o:p></o:p></span></div>
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<span lang="EN-US" style="font-family: "arial" , "sans-serif"; font-size: 14.0pt; line-height: 115%;">Nuts <o:p></o:p></span></div>
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<span lang="EN-US" style="font-family: "arial" , "sans-serif"; font-size: 14.0pt; line-height: 115%;">Cinnamon<o:p></o:p></span></div>
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<span lang="EN-US" style="font-family: "arial" , "sans-serif"; font-size: 14.0pt; line-height: 115%;">Butter<o:p></o:p></span></div>
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<span lang="EN-US" style="font-family: "arial" , "sans-serif"; font-size: 14.0pt; line-height: 115%;">Cream<o:p></o:p></span></div>
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<span lang="EN-US" style="font-family: "arial" , "sans-serif"; font-size: 14.0pt; line-height: 115%;"><b><u>Preparation :</u></b><o:p></o:p></span></div>
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<span lang="EN-US" style="font-family: "arial" , "sans-serif"; font-size: 14.0pt; line-height: 115%;">Wash Wheat berries
and put them in a wide Pot and cover completely with water till nearly 10 cm
above the wheat level. <o:p></o:p></span></div>
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<span lang="EN-US" style="font-family: "arial" , "sans-serif"; font-size: 14.0pt; line-height: 115%;">Turn on the heat on
high and bring them to boil , then reduce the heat to medium-high (it should
always be simmering for nearly 50 minutes . you will find the grains nearly
double in size.<o:p></o:p></span></div>
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<span lang="EN-US" style="font-family: "arial" , "sans-serif"; font-size: 14.0pt; line-height: 115%;">Take care if the
water dries ,then add more water.<o:p></o:p></span></div>
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<span lang="EN-US" style="font-family: "arial" , "sans-serif"; font-size: 14.0pt; line-height: 115%;">You can taste to make
sure it’s well cooked , you will find it chewy.<o:p></o:p></span></div>
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<span lang="EN-US" style="font-family: "arial" , "sans-serif"; font-size: 14.0pt; line-height: 115%;">Add the Full cream
milk in the same Pot , with sugar and Vanilla and bring to boil then turn of
the heat.<o:p></o:p></span></div>
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<span lang="EN-US" style="font-family: "arial" , "sans-serif"; font-size: 14.0pt; line-height: 115%;">You can serve warm
immediately. You can top with your favorite nuts & cinnamon , or add 1
teaspoon of butter to each cup , or add a dollop of cream to each cup , it will
be even tastier .<o:p></o:p></span></div>
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<i><span lang="EN-US" style="font-family: "arial" , "sans-serif"; font-size: 14.0pt; line-height: 115%;">** To make it as thick pudding</span></i><span lang="EN-US" style="font-family: "arial" , "sans-serif"; font-size: 14.0pt; line-height: 115%;"> : It’s the exact same recipe , but you add 4-5
Tablespoons of Starch diluted in ¼ cup milk , then add to the pot and bring to
boil and thicken & pour in cups & leave to cool compeletely before
serving .<o:p></o:p></span></div>
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<span lang="EN-US" style="font-family: "arial" , "sans-serif"; font-size: 14.0pt; line-height: 115%;">Hope you’ll all try
this recipe because it’s really delicious & worth trying </span><span lang="EN-US" style="font-family: "wingdings"; font-size: 14.0pt; line-height: 115%;">J</span><span lang="EN-US" style="font-family: "arial" , "sans-serif"; font-size: 14.0pt; line-height: 115%;"><o:p></o:p></span></div>
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يوضع القمح في حله واسعه و يغسل ، ثم نغطيه بالماء ( حوالي ١٠ سم فوق مستوى القمح ) و نضعه على النار على نار عليه حتى الغليان ، ثم نكمل السلق على نار متوسطه ( مع الغليان المستمر ) ، حوالي نصف ساعه أو ٤٠ دقيقه ( حسب نوع القمح ) . حتى يتضاعف القمح في الحجم و تتفتح القشره </div>
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Anonymoushttp://www.blogger.com/profile/09009546055912828460noreply@blogger.com4tag:blogger.com,1999:blog-7470997469007791847.post-61281519894917809822017-03-20T19:24:00.000+01:002017-03-20T19:24:02.456+01:00Rice meatballs . Koftit Roz. كفتة الرز <div dir="ltr" style="text-align: left;" trbidi="on">
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This is a typical Egyptian dish ,made of rice meatballs soaked in delicious Tomatoe Sauce . Rice meatballs with Egyptian rice is one of my favourite dishes , it's so tasty and easy to make , you can eat it with rice or bread , or combine it with potatoes and eat it as a full meal.<br />
It's made of minced beef meat and ground rice . You can either use the blender or kitchen machine to grind rice into a powdered form , or simply use rice flour . Earlier ,there wasn't any rice flour in the market ,so we had to grind rice at home and it was a bit hard because sometimes you can't have the powdered form that you are looking for , now with the presence of rice flour , doing this recipe became easier.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAqNF5AJjiw6a0PyiXnCxn5fXilgwcefMVpMI4Vqqkn26G3dQJhdYg4bnOccUWE40SRiHXYnc0RuXjKYiJ4ToBpFYqJXr3-PIFhVU2mhAag_3GYNq9boqHrPXQj0m9xLxdsGpkSWrwOPfW/s1600/IMG_7545.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAqNF5AJjiw6a0PyiXnCxn5fXilgwcefMVpMI4Vqqkn26G3dQJhdYg4bnOccUWE40SRiHXYnc0RuXjKYiJ4ToBpFYqJXr3-PIFhVU2mhAag_3GYNq9boqHrPXQj0m9xLxdsGpkSWrwOPfW/s640/IMG_7545.JPG" width="426" /></a></div>
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<b><u>Ingredients :</u></b><br />
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<a name='more'></a><br /><br />
<i>Meatballs :</i><br />
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500-700 gm Beef minced meat<br />
1 cup (measuring cups ) Rice flour<br />
1 medium sized Onion<br />
a small bundel of Parsely (nearly 1/2 a cup finely chopped )<br />
a small bundel of Dill(nearly 1/2 a cup finely chopped )<br />
Oil for frying (not<br />
Salt & Pepper<br />
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<i>Tomatoe Sauce :</i><br />
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5 Garlic cloves finely chopped<br />
1 Table spoon Oil<br />
2 Cups (500 ml ) of Tomatoe Juice ( I used the canned ones ) ( you can use tomatoe paste and water)<br />
2 Cups water<br />
1 Beef Bouillon cube<br />
Salt , Pepper , and Cumin to taste<br />
<i>Optional </i>: 1 Large Potatoe cut into small cubes<br />
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<b><u>Preparation : </u></b><br />
<b><u><br /></u></b>
In a kitchen machine mix all meatballs ingredients ( Ground beef , Parsely, Dill , Onion, Rice flour , Salt & Pepper ) till you get a soft dough . (You can mix by hand too after finely chopping Onion & herbs)<br />
Form meatballs into small balls (or finger like )<br />
Fry in Oil (not deep frying) (picture)<br />
In a Pot, add 1 tablespoon of Oil & the finely chopped Garlic & fry till golden ( not burned) & add the Tomatoe sauce , water & Beef bouillon cube ,then add the fryed meatballs.<br />
leave to simmer for nearly 30 minutes . Then add Salt, Pepper, and Cumin according to taste.<br />
You can add Potatoe cubes in the last 20 minutes.<br />
Serve with Rice.<br />
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<i>**Freezing Tips for less preparation time:</i><br />
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You can mix the meatballs ingredients and freeze the *dough , or you can form the dough into *balls or finger like and freeze at this point , or you can *fry the meatballs then freeze !<br />
This saves a lot of cooking time specially in the holy month of #Ramadan<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjl1c8bqVf_r4Wo2DbdcYTYvcboSIzQQuqGUtrtDCAX1-KYBzjnwosS9LcihuX4esk6ljN0lL15Y8hbYBAHFEr6r55mdAktN0izu2VYgg6UrJQl7sI5N5GBLiCGYFTFfI07NgsDUkEtfxme/s1600/FullSizeRender+%252817%2529.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjl1c8bqVf_r4Wo2DbdcYTYvcboSIzQQuqGUtrtDCAX1-KYBzjnwosS9LcihuX4esk6ljN0lL15Y8hbYBAHFEr6r55mdAktN0izu2VYgg6UrJQl7sI5N5GBLiCGYFTFfI07NgsDUkEtfxme/s400/FullSizeRender+%252817%2529.jpg" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Shape into small balls<br />
الكفته على شكل كور صغيره قبل التحمير </td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgALLawCPrEPFxHk8TK2enOgD92C8aai1Hsf0CffxRLg3cxp29PwxQ01zmIE-V0t-jpPBBBLUa5PCMzINfJihRWMlbj7f1HHQT2jHsvllo-h7vpP_jevq6PLgVNkKadMYkBu20YFyi3JDlS/s1600/thumbnail_IMG_5595.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgALLawCPrEPFxHk8TK2enOgD92C8aai1Hsf0CffxRLg3cxp29PwxQ01zmIE-V0t-jpPBBBLUa5PCMzINfJihRWMlbj7f1HHQT2jHsvllo-h7vpP_jevq6PLgVNkKadMYkBu20YFyi3JDlS/s400/thumbnail_IMG_5595.jpg" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">After frying<br />بعد التحمير </td></tr>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYAqeEW7ksRqnFnwpXoVT55wBiuLYV4VMHc4t2MEqbAyDBy0nt7w4IN_DEZ1kaGkVpn7QhT6JRpXQt8QCh3VPCxAzmuAc0ewqrnRULYXNbdMYjbSY1N94OtbSMlQxwaUSSGa38WMGIfUqp/s1600/IMG_7534.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYAqeEW7ksRqnFnwpXoVT55wBiuLYV4VMHc4t2MEqbAyDBy0nt7w4IN_DEZ1kaGkVpn7QhT6JRpXQt8QCh3VPCxAzmuAc0ewqrnRULYXNbdMYjbSY1N94OtbSMlQxwaUSSGa38WMGIfUqp/s400/IMG_7534.JPG" width="331" /></a></div>
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<span style="background-color: #fdfdfd; font-family: Tahoma;"><span style="font-size: large;">كفتة الأرز </span></span></div>
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<u><b>المكونات :</b></u></div>
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<i>للكفته :</i></div>
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٥٠٠-٧٠٠ جرام لحمه مفرومه</div>
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كوب دقيق رز ( أو نطحن رز في المطحنه حتى نحصل على كوب )</div>
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بصلة مفرومه ناعم</div>
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بقدونس مفروم ناعم ( حوالي نصف كوب )</div>
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شبت مفروم ناعم ( حوالي نصف كوب )</div>
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ملح وفلفل </div>
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زيت للقلي</div>
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<i>الصوص :</i></div>
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كوبين عصير طماطم ( ٥٠٠ جم تقريبا ) ( أو ممكن إستخدم صلصة طماطم و ماء )</div>
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كوبين ماء </div>
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مكعب مرقه لحم </div>
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٥ فصوص كبيره ثوم مفروم ناعم </div>
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ملعقه كبيره زيت </div>
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ملح و فلفل و كمون </div>
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*إختياري : ١ بطاطس كبيره ( أو ٢ وسط ) مقاطعه مكعبات صغيره </div>
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<b><u>الطريقه :</u></b></div>
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<br /></div>
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تخلط جمع مكونات الكفته ( لحم مفروم ، بصلة ، دقيق رز ، بقدونس ، شبت ، ملح و فلفل ) في العجانه أو باليد ، حتى نحصل على خليط ناعم ، ثم نشكل الكفته على شكل كور صغيره أو صوابع.</div>
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تحمر الكفته في زيت قليل على كل الجوانب</div>
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في حله على النار نضع ملعقة زيت و نحمر فصوص الثوم المفرومه ناعم حتى تصبح ذهبيه ، ثم نضيف عصير الطماطم و مرق اللحم و الماء ، و الكفته المحمره</div>
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نتركها على نار متوسطه حتى تنضج حوالي نصف ساعه</div>
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ممكن إضافة البطاطس في أخر ١٥-٢٠ دقيقه تقريبا</div>
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نضيف الملاح و الفلفل و الكمون حسب الذوق ( من الممكن أيضا اضافه كسبره ناعمه ) </div>
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<br /></div>
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<i>** نصائح للتجميد لتقليل وقت الاعداد :</i></div>
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من الممكن تجميد الكفته عند ثلاث مراحل : بعد عجن اللحمه مع الرز ، و تجمد في أكياس في الفريزر كعجين . أو ممكن عمل كور أو أصابع ثم التجميد ، أو ممكن التحمير ثم التجميد ، و دة بيوفر وقت كتير خصوصا في #رمضان </div>
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<tr><td class="tr-caption" style="text-align: center;">DELICIOUS !</td></tr>
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<i><u>** نصائح للتجميد لتقليل وقت الاعداد :</u></i></div>
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من الممكن تجميد الكفته عند ثلاث مراحل : بعد عجن اللحمه مع الرز ، و تجمد في أكياس في الفريزر كعجين . أو ممكن عمل كور أو أصابع ثم التجميد ، أو ممكن التحمير ثم التجميد ، و دة بيوفر وقت كتير خصوصا في #رمضان </div>
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Anonymoushttp://www.blogger.com/profile/09009546055912828460noreply@blogger.com1tag:blogger.com,1999:blog-7470997469007791847.post-37937728332462314692016-12-06T19:14:00.002+01:002017-09-24T11:38:57.388+02:00Halawet El Jibn ( Halwa aljebn ) . حلاوة الجبن<div dir="ltr" style="text-align: left;" trbidi="on">
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Halawet el jibn is the arabic name for cheese dessert , as it's made mainly of Mozzarella plus semolina & water . It's really easy & all guests will love it. It's an oriental dessert , Originally made in Syria , there isn't much written about its history anywhere unfortunately , I only know that it's an oriental dessert that we used to eat more during the holy month of Ramadan , I guess because we all search for a sweet thing to eat after fasting for many hours. I've been searching for a nice recipe since a long time & my friend gave me her recipe that I modified a bit to get this very nice & delicious recipe , I did it for some German guests who wanted to try something oriental & they loved it ! Hope you all try it & I'm sure you'll all love it :)<br />
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<b><u>Ingredients : </u></b>(makes 20-25 pieces )<br />
* I used measuring cups*<br />
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3/4 cup Semolina<br />
1/2 cup water<br />
1/2 cup Sugar<br />
1 1/2 Cup <span style="background-color: white;">grated </span> Mozzarella<br />
250 gm Mascarpone<br />
Sugar syrup , Recipe here :<a href="http://drolacooks.blogspot.de/2014/11/sugar-syrup-zuckersirup.html" target="_blank"> http://drolacooks.blogspot.de/2014/11/sugar-syrup-zuckersirup.html</a><br />
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<u><b>Preparation :</b></u><br />
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1)In a Sauce pan , add semolina, water, sugar & mozzarella over medium-high heat & keep stirring till you have a thick & sticky dough.<br />
2)Leave the dough to cool a bit.<br />
3)Spread the dough over a plastic wrap layer & roll it out between 2 layers of plastic wrap (Cling film ) because the dough is too sticky to roll , then remove the above plastic wrap & cut the edges making a big rectangle.<br />
4)Put the mascarpone in a piping bag ( or a simple plastic bag ) & make a round opening & pipe the mascarpone over the long border of the rectangle .<br />
5)Roll the dough using the plastic wrap over the mascarpone filling , till you cover the filling completely , then cut the dough along the long border of the rectangle<br />
6) Repeat the process once again with the rest of the dough & mascarpone , now you will have 2 rolls.<br />
7) Put the Dough roll in the fridge for 1 hour to rest & cool , then remove the plastic wrap & cut each roll carefully into 10-12 pieces ( you have to use a sharp knife & clean the knife after each cut for clean ends)<br />
8) place the Halwa pieces in a plate & pour the sugar syrup over them & sprinkle some Pistachios or any other nuts .<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRWKjzzAH9WFg1iT66EzwS2rSSZ8d0J1YRYYRl9qYyvoX3O-RRIjNT2ZYt4CasrtpeH7eWWCWI7fl6SZP2UJraj2U2zgZ43EbzAtn9BnSrsujNa8jU8MISR9EmayZDft0R9ii5noZI-Fn-/s1600/thumbnail_IMG_6436.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRWKjzzAH9WFg1iT66EzwS2rSSZ8d0J1YRYYRl9qYyvoX3O-RRIjNT2ZYt4CasrtpeH7eWWCWI7fl6SZP2UJraj2U2zgZ43EbzAtn9BnSrsujNa8jU8MISR9EmayZDft0R9ii5noZI-Fn-/s400/thumbnail_IMG_6436.jpg" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Heat all ingredients together till you have a sticky dough<br />
سخني كل المكونات على نار متوسطه حتى الحصول على عجينه سميكه </td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrFVh2jFu67TG09mDMPjzOIu_PqUpQ5wEQBMw6nY2XPXEoY7XGmXhWGbZl5hgV_dezlLikonnLw6AOk7HnXMuMNW_0v0BiB8i0pPT0z14k5PtDMg3BBJwdK_Ul8moU9qhaidNhuXJ7G1hK/s1600/IMG_0765.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrFVh2jFu67TG09mDMPjzOIu_PqUpQ5wEQBMw6nY2XPXEoY7XGmXhWGbZl5hgV_dezlLikonnLw6AOk7HnXMuMNW_0v0BiB8i0pPT0z14k5PtDMg3BBJwdK_Ul8moU9qhaidNhuXJ7G1hK/s400/IMG_0765.JPG" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Spread the dough over a plastic wrap & roll it out between 2 plastic wrap layers & cut the edges with a knife making a rectangle<br />
افردي العجينه على ورق بلاستيك و افردي العجينه بين طبقتين ورق بلاستيك و اقطعي الاطراف بالسكين لجعل العجينه على شكل مستطيل كبير </td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBpYP5bbewbm9xYowL4d6d4i0eoeDNgDqTcfi88WA9_za1uEcCX-XFrh8RDtQFUcZiILMfaKddNYRtzG-H0Bsug2ySHO3w5YmQiDZ4w9RFZn6aBJ8FRusKXULMeEt3R245KSXF9PpFLXXK/s1600/IMG_0766.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBpYP5bbewbm9xYowL4d6d4i0eoeDNgDqTcfi88WA9_za1uEcCX-XFrh8RDtQFUcZiILMfaKddNYRtzG-H0Bsug2ySHO3w5YmQiDZ4w9RFZn6aBJ8FRusKXULMeEt3R245KSXF9PpFLXXK/s400/IMG_0766.JPG" width="338" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Put Mascarpone in a piping bag to make it easy to spread<br />
ضعي القشطة أو جبن الماسكربون في كيس بلاستيك حتى يكون سهل الفرد </td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3_gH7hAG3_SeVQEo-lctvTyAzGmmfuEIzVsmv4ZRrke_lo3ZxyjM2KzTePxD4oBOwHBvUNJwBelxJrH_Wl8grJk1XGXDx0dzNJ_VIuipzaKftH57MpiBYjRdanD8xiRbmoBKipsgAxfHl/s1600/IMG_0767.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3_gH7hAG3_SeVQEo-lctvTyAzGmmfuEIzVsmv4ZRrke_lo3ZxyjM2KzTePxD4oBOwHBvUNJwBelxJrH_Wl8grJk1XGXDx0dzNJ_VIuipzaKftH57MpiBYjRdanD8xiRbmoBKipsgAxfHl/s400/IMG_0767.JPG" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Spread the mascarpone along the long border of the rectangle<br />
افردي القشطة بطول الضلع الطويل للمستطيل </td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6Mk1K1SzWYhyRHxiENdYtN9PkvrRYFgHwwcynkPisbuM9Nj_Vs30N6hhD7o4V_UiYIibPD_lWvu6aKuv3QZrr5Rs_0ARDEMeQhjT4eqL1tbCXSG-LroPfEFqnBuqbDoN1M8lj8RyDvOoZ/s1600/IMG_0768.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6Mk1K1SzWYhyRHxiENdYtN9PkvrRYFgHwwcynkPisbuM9Nj_Vs30N6hhD7o4V_UiYIibPD_lWvu6aKuv3QZrr5Rs_0ARDEMeQhjT4eqL1tbCXSG-LroPfEFqnBuqbDoN1M8lj8RyDvOoZ/s400/IMG_0768.JPG" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Roll the dough around the mascarpone filling using the plastic wrap<br />
لفي العجينه حول القشطه بمساعده ورق البلاستيك </td></tr>
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<span style="font-size: large;"> حلاوة الجبن</span></div>
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حلوة الجبن حلوة شرقيه ، حاولت ابحث عن الأصل وجدته سوري من مدينه حماه السوريه ، هي حلوة لذيذه جدا ، و ضيف مستمر في البيوت الشرقيه خصوصا في شهر رمضان الفضيل </div>
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<b><u>المكونات </u></b>: ( لعمل تقريبا ٢٠-٢٥ قطعه )</div>
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٣/٤ كوب سميد </div>
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١/٢ كوب ماء </div>
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١ و-١/٢ كوب جبن موزاريلا مبشور </div>
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١/٢ كوب سكر </div>
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٢٥٠ جم قشطه أو جبن مسكربون</div>
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شربات : الوصفه هنا <a href="http://drolacooks.blogspot.de/2014/11/sugar-syrup-zuckersirup.html">http://drolacooks.blogspot.de/2014/11/sugar-syrup-zuckersirup.html</a></div>
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<b><u>الطريقه:</u></b></div>
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١) يوضع السميد ، الماء ، السكر، والموزاريلا في وعاء على نار متوسطه مع التقليب المستمر حتى نحصل على عجينه سميكه و ثقيله ،لكن ناعمه</div>
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٢) تترك العجينه لتبرد قليلا ، ثم تفرد على ورق بلاستيك ( نايلون) ، و نضع فوقها طبخ أخرى من النايلون و تفرد بنشابه ، و تقطع الأطراف حتى نحصل على مستطيل كبير </div>
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٣) نضع القشطه في كيس حلواني أو كيس بلاستيك مع عمل فتحه في طرفه و نفرد القشطه بطول المستطيل ثم نلف العجينه حول القشطه ( بمساعده النايلون ) حتى تغطي القشطه تماما و نقطع العجينه بسكين </div>
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٤) نكرر نفس الخطوات مع باقي العجينه حتى نحصل على ٢ رول من العجين المحشيه بالقشطه</div>
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٥) نترك رول العجين في الثلاجة حوالي ساعه ثم نبدأ تقطيع كل رول إلى حوالي ١٠-١٢ قطعه </div>
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<span style="background-color: #fdfdfd; text-align: start;"> ٦) نرص الحلوى في طبق ثم نسقيها بشراب السكر و نرش بعض المكسرات على السطح و بالهنا والشفا </span></div>
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<span style="background-color: #fdfdfd; font-family: "tahoma"; font-size: 14px;">في محاوله مني لكسر الروتين قدمت حلاوه الجبن في كاسات مع الفواكه وكانت لذيذه جدا</span></div>
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<span style="background-color: #fdfdfd; font-family: "tahoma"; font-size: 14px; text-align: left;">نضع ملعقه أو إثنين كبار من العجين ، و فوقهم ملعقه من القشطه ثم العسل ثم فواكه الموسم </span><span style="background-color: #fdfdfd; font-family: "tahoma"; font-size: 14px;"> </span></div>
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Another way (my invention ) to serve this nice recipe is by serving in glasses , simply put 1-2 spoons of dough in a glass plus some mascarpone, sugar syrup & decorate with fruits then enjoy :)<br />
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<script async="" src="https://www.onlyeats.com/js/nutrition.min.js"></script><a class="onlyeats-nutrition" href="https://www.onlyeats.com/">Only Eats</a></div>
Anonymoushttp://www.blogger.com/profile/09009546055912828460noreply@blogger.com2tag:blogger.com,1999:blog-7470997469007791847.post-57270554431385222322016-11-03T19:28:00.000+01:002016-11-03T19:28:24.815+01:00Black & white Cookies . كوكيز الفانيليا الطريه . Amerikaner<div dir="ltr" style="text-align: left;" trbidi="on">
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Amerikaner is a very popular cake like cookies , or you can call them cookie like small cakes ! The exact translation is "American" ! It's very popular in kids' birthdays here in Germany , every child loves them , I used to hear from the kids "I ate Amerikaner today" & I've always thought what was the "american" they ate ! they used to describe it & I never knew weather that was a cake or a cookie! I asked a German friend & she explained what was it for me & she even showed them to me ,they are every where in Bakery shops & they are sold frozen in Supermarkets ! since than I started searching for recipes & making them for kids with different toppings. Original Cookies are American & are called Black & White cookies , because they are always half black & half white . Here in Germany they are very popular in Birthdays covered with Sugar glaze ( icing ) & smarties chocolate ! you can even make faces over the suagr glaze using melted chocolate , or colored sugar glaze . you can also cover only with chocolate instead of sugar icing !<br />
Here I did mine for my daughter who loves pink , so I covered it with Sugar glaze (icing ) & splinkeled some pink & white sugar sprinkles . It's delicious & very soft like small Cakes bit in the size of a cookie.The recipe is so easy , hope you all try it & like it .<br />
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<u><b>Ingredients: </b></u>(makes 16 middle sized cookies )<br />
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100 gm soft butter<br />
1/2 cup Sugar (125 gm)<br />
2 eggs<br />
1 packet of Vanilla<br />
2 cups Flour ( 200 gm nearly)<br />
1/2 teaspoon Baking powder<br />
3 table spoons milk<br />
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<i>For the Icing:</i><br />
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250 gm Icing Sugar<br />
3 Tablespoons milk<br />
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<b><u>Preparation:</u></b><br />
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Preheat the oven to 180 degrees Celsius.<br />
Cream the butter & Sugar , then add eggs & vanilla , then add milk , then flour & baking powder & beat them all together till you have a thick batter ( batter is very thick & sticky )<br />
Use 2 spoons to place the batter on parchament paper with wide spaces between them .<br />
You can use your wet fingers to smooth the upper part of the batter a little bit.<br />
Enter the oven for 15-18 minutes .<br />
Leave the cookies to cool completely , it should be smooth & flat on one side & doomed on the other side .<br />
<i>The Icing</i> :<br />
Mix very well the Sugar with the milk. The Sugar icing should be thick not runny.<br />
After the Cookies have cooled completely , spread the icing Sugar over the smooth flat part<br />
If you will sprinkle some smarties or sugar sprinkles you should do it before the sugar hardens.<br />
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<tr><td class="tr-caption" style="text-align: center;">Place as balls over parchament paper & use your wet fingers to smooth the top<br />من الممكن أن نجعل سطح العجين أملس عن طريق التمليس على العجين بأصابع مبلوله</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">This is how the cookies look from inside , they are soft like a cake.<br />دة شكل الكوكيز من جوه ، طريه زي الكيك </td></tr>
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<span style="font-size: large;"> كوكيز الفانيليا الطريه </span></div>
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أمريكانر ، دة إسم الكوكيز دي . اسمها ألماني معناه "الأمريكاني" ، دي ضيف دائم في أعياد الميلاد في ألمانيا بالذات في أعياد ميلاد المدارس ، كان دايما ولادي بيرجعوا من المدرسه يقوللي أنا أكلت "أمريكي" و أنا استغرب جدا ، كنت بسألهم دة إيه ؟؟ كانوا بيوصفوا وصف انها كوكيز بس مش كوكيز قوي ، أو كيك بس مش كيك قوي !! كانوا بيقولولي اعمليها لنا دي حلوة قوي ،كنت بقولهم حاضر و أنا مش فهم أصلا هما كلو إيه !! مره سألت واحدة المانيه قلتلها إيه دة ، قالت لي دة بسكوت بس طري زي الكيك ، أو هو حاجة خليط بين الكوكيز والكيك ، و قالت لي دة بيتباع في معظم محلات المخبوزات في ألمانيا ! و فعلا لما قالت لي عليه ، بدأت اشوفه في المحلات و لقيته حتى في محلات السوبر ماركت مجمد في الفريزر . جبته للولاد ، و معجبهمش ، قالولي ده مش "معمول بيتي" ، طبعاً ولادي تحولوا مع تجارب السنين إلى ذواقة و مش بيحبو إلا البيتي ، دي حاجة متعبه ،بس بتبسطني ! بدأت أدوار على وصفات ، و عملتها أخيرا ، و حبوها جدا جدا ، و بقت ضيف دائم في أعياد ميلاد الأولاد ، أو حتى في الأيام العاديه .</div>
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أصل الكوكيز أمريكي ، و هي اسمها الكوكيز الاسود x أبيض ، لأنها بتتعمل نصها أبيض بسكر و النص التاني اسود بشوكلاتة . ممكن تتعمل بس بسكر أبيض و نضيف فوقها سكر ملون ، أو شوكولاتة سمارتيز ، أو ممكن نعمل أشكال وشوش بيكلام شكولاتة سايحه على السكر الأبيض ، أو ممكن تتغطى بشوكلاته سايحه بس . حسب ذوق كل واحد .</div>
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هنا عملتها لبنتي باللون البمبي الفتح مع الأبيض والموف الفتح ، و ممكن حتى تلوين السكر نفسه عشان يبقى لونه بمبى فتح أو أي لون محبب لينا.</div>
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الطريقه سهله جدا جدا ، و بتخلص كلها في ساعه بالكتير ، و ممكن نحفظها في علبه مقفوله يومين. </div>
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<b><u><span style="background-color: #fdfdfd; text-align: left;">المكونات :</span> </u></b>( لعمل حوالي ١٦ كوكي متوسطه الحجم )</div>
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١٠٠ جم زبده طريه</div>
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نصف كوب سكر</div>
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٢ بيضه و كيس فانيليا</div>
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كوبين دقيق</div>
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نصف ملعقه صغيره بيكنغ بودر</div>
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٣ معالق كبيره لبن</div>
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<i>للتغطيه :</i></div>
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كوبين سكر بودره</div>
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٣ معالق كبيره لبن </div>
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<b><u>الطريقه :</u></b></div>
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يسخن الفرن على ١٨٠ درجه قبل بدء العمل </div>
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بمضرب البيض الكهربائي ، تضرب الزبده مع السكر حتى تبيض و تصبح كريميه ، ثم يضاف البيض والفانيليا ، و نكمل ضرب ، ثم نضيف اللبن و أخيراً الدقيق والبكنغ بودر ، و نخلط جيدا. ( العجينه سميكه و لزجه)</div>
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نغطي صينية الخبز بورق زبده ، و باستخدام ملعقتين نضع العجين على شكل كور على ورق الزبده ( كما في الصوره ) ، من الممكن أن نجعل سطح العجين أملس عن طريق التمليس على العجين بأصابع مبلوله</div>
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ندخل الصنيه الفرن لمده ١٥-١٨ دقيقه . نترك الكوكيز لتبرد تماما قبل التغطيه بالسكر . ( الشكل التقليدي ، سطح أملس ناعم و السطح الأخر كقبه )</div>
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التغطيه : نخلط السكر مع اللبن حتى نحصل على خليط سميك و ليس سائل (من الممكن إضافة بعض قطرات اللبن الزياده )</div>
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بعد تغطيه الكوكيز بالسكر يجب إضافة قطاع السكر الملون سريعة قبل أن ينشف السكر </div>
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<span style="font-family: Tahoma; font-size: 14px; text-align: right;">بالهنا والشفا </span></div>
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<span style="font-family: Tahoma; font-size: 14px; text-align: right;">Enjoy with a cup of Tea, Coffee or milk :)</span></div>
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Anonymoushttp://www.blogger.com/profile/09009546055912828460noreply@blogger.com9tag:blogger.com,1999:blog-7470997469007791847.post-7876764815697695792015-12-27T11:02:00.000+01:002015-12-27T11:02:09.582+01:00Homemade Bread spread . Vegetarischer Brotaufstrich . جبنه بيضاء بالخضار للسندوتشات <div dir="ltr" style="text-align: left;" trbidi="on">
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This is one of our Family favourite weekend breakfast , It's my Mom's reecipe that was done nearly daily . It's a very very easy recipe that is done in 5 minutes , all you have to do is put all ingredients in a mixer ( or just mix everything with a fork in a big Bowl ) . you can add whatever vegetables or herbs you want , you can add 2 or 3 types of cheese , there are no limits to your creation !<br />
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I will write down the basic recipe that is really easy & hope you can try it & give me your feedback .<br />
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<b><u>Ingredients : </u></b>( it's not a Cake , so there's not really precise amount for each ingredient )<br />
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- 200 gm Fetta Cheese<br />
- 1 Tomato<br />
- 1 Onion (or Spring onions)<br />
- Some Cucumber slices<br />
- Green Pepper<br />
- 2 Tablespoons Oil<br />
- a pinch of Salt<br />
- Juice from a Lemon<br />
- Parsley<br />
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<b><u>Preparation:</u></b><br />
<br />
Cut all ingredients in small pieces (cubes ) & put All ingredients in a food mixer & roughly mix them all together .<br />
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**You can simply mix all ingredients with a Fork .<br />
** You can add some cream cheese to the cheese mixture to give it a creamier taste .<br />
** You can add some Thyme or Basil or Mint to give it more Flavor.<br />
**Stays in Fridge for 2 days.<br />
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<span style="font-size: large;">Vegetarischer Brotaufstrich</span></div>
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Das ist ein einfaches Rezept , es dauert nur 5 minuten zu zubereiten .<br />
Es gibt viele Varianten , Mit Kräuter (Basilikum , Mize, Thymian ) , oder für cremiger Aufstrich , Iht Könnt Frischkäse hinzufügen.<br />
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<b><u>Zutaten :</u></b><br />
(Menge nach wünsch)<br />
<br />
-200 g Fetta Käse<br />
- 1 Tomate<br />
- 1 Zwiebel (ooder Frühlingszwiebel)<br />
- paar Scheiben Gurken<br />
- Grüner Paprika<br />
- 2 EL Öl<br />
- Saft von 1 Zitrone<br />
- Petersilie<br />
- Priese Salz<br />
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<u><b>Zubereitung:</b></u><br />
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Alle Zutaten würfeln und im Mixgerät grob mischen , oder einfach mit einer Gabel mischen .<br />
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* Bleibt für 2 Tage im Kühlschrank<br />
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. <span style="font-size: large;">جبنه بيضاء بالخضار للسندوتشات </span></div>
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الجبنه البيضاء الاسطمبولي أحد متعي في الحياة و مفتقدها جدا في المانيا ، ماما كنت دائما تعمل لنا جبنه اسطمبولي مع الطماطم للفطار مع البيض المسلوق ، و كانت وجبتي المفضله مع العيش البلدي المصري المقرمش . هنا في ألمانيا بعمل حاجة شبيهة ، لكن مش في جمال الجبنه الاسطمبولي ، لكن حلوه برضه :) باستخدم الجبنه الفيتا ، و أزود ملح و زيت عشان تبقى طريه و ينفع اخلطها . بزود عليها طماطم و خيار و فلفل روم و بصل و بقدونس و اضرابهم في الخلاط بس بعمل خليط مش ناعم ، و ممكن أهرس الخليط في طبق غويط بشوكة و برضه طعمه بيكون حلو.</div>
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الوصفه بتاخد بس ٥ دقائق و بحب اعملها للاطفال ، بالذات اللي مش بيحبو ياكلوا خضار ، الوصفه دي جميلة لأن الخضار مخفي جواها</div>
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* من الممكن حفظ الخليط يومين في الثلاجة . </div>
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<b><u>المكونات</u></b> : ( المكونات على حسب الرغبه )</div>
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٢٠٠ جم جبنه فيتا ( أو اسطمبولي )</div>
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بصله أو بصل أخضر</div>
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طماطميه</div>
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خياره صغيره</div>
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بقدونس</div>
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عصير ليمونه</div>
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ملعقتين زيت</div>
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ملح لو الجبن غير مالح</div>
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فلفل أخضر</div>
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<u><b> الطريقه :</b></u></div>
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نضع كل المكونات ( بعد تقطيعها قطع كبيره ) في الخلاط و نضربها بحيث تكون تخينه و مش ناعمه </div>
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** من الممكن إضافة جبنه كريمي للحسوسل على خليط ناعم</div>
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** من الممكن اضافه نعناع أو زعتر أو ريحان لاضافه نكهه </div>
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** من الممكن إضافة بيض مسلوق للخليط و و هرسه معا ( لزيادة القيمه الغذائيه للاطفال ) </div>
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Guten Appetit</div>
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بالهنا والشفا </div>
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Anonymoushttp://www.blogger.com/profile/09009546055912828460noreply@blogger.com1tag:blogger.com,1999:blog-7470997469007791847.post-8838766583630143842015-11-22T14:56:00.002+01:002015-11-22T15:00:30.436+01:00Pumpkin Soup . Kürbissuppe. شوربة القرع العسلي <div dir="ltr" style="text-align: left;" trbidi="on">
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Pumpkin Soup is one of my kids' favorite Soups , The kids loved it from Kinder garden , as it was a regular visitor for lunch in Autumn months , they used to ask me to do it at home , but cutting a pumpkin at home was a disaster for me :) so I used to buy those pre-made Soup powders & do it for them & they always say it's good ( but not that good that I hear when I do any other type of home made soup from scratch at home).<br />
I found those beautiful previously cut in cubes Hokkaido (Red Squash ) in Market , so I said to myself , now it's time to make my kids happy ! I made it & it was really good , the kids loved it & I heard that "This soup is really good" with their childish enthusiasm that I was waiting for :) It tastes fruity ,creamy , fresh & has a nice sweet taste , I can't really describe it that good ,but you have to try it as it's very very easy ,like most of the Soups !<br />
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<b><u>Ingredients :</u></b><br />
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400-500 gm Red Squash ( nearly 2 middle sized Hokkaidos )<br />
1 middle sized Onion<br />
1 middle sized Carrot (peeled & cut in cubes)<br />
1 middle sized Potato ( Peeled & cut in cubes)<br />
1 Tablespoon Oil<br />
3-4 cups Vegetable or <a href="http://drolacooks.blogspot.de/2014/12/basic-chicken-soup-huhnersuppe-das.html" target="_blank">Chicken Stock </a>(you can use the vegetable cubes )<br />
3-4 Table spoons cream<br />
Salt & pepper<br />
for decoration (optional ) cream or Pumpkin seeds<br />
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<tr><td class="tr-caption" style="text-align: center;">Hokkaido cut in cubes<br />
Gewürfelte Hokkaido </td></tr>
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<b><u>Prparation:</u></b><br />
<br />
Cut the Onion is small cubes & add Oil in a Pot & on medium-high heat , stirr for 3-4 minutes .<br />
Add the Squash cubes , the Potato, Carrot & Stock & leave on medium heat for 20 minutes till all vegetables are soft , Add the cream, then puree with a hand mixer & add Salt & Pepper according to taste.<br />
You can some cream or Pumpkin seeds on top to decorate .<br />
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See how simple it is!<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhy08oSZdhUjuBDmKxuAkejNZddatE4pIMuFsN4WqJ9HkxfWHEMlPadleQ3-w-6ngnCr1i_U7EuvOUhrgJl93MqeNuAtjzRoT7kqEN66WdHwCjX7gcRRgEbcIKQ5bl0jeGllZlvYSUUWahV/s1600/5.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhy08oSZdhUjuBDmKxuAkejNZddatE4pIMuFsN4WqJ9HkxfWHEMlPadleQ3-w-6ngnCr1i_U7EuvOUhrgJl93MqeNuAtjzRoT7kqEN66WdHwCjX7gcRRgEbcIKQ5bl0jeGllZlvYSUUWahV/s400/5.JPG" width="266" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Enjoy your meal !<br />
Guten Appetit !</td></tr>
</tbody></table>
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTPZ8Wim1H4vYUzeouYOLKhva7MziLl1VCJnBH4aoVhByWn1cZWjvLHW2hVLFyPK4fQAa1XLnCe5Tu2e8Abh0MIQxratHdbCI5DdV7vCtz_2l2zRQSp1Ubm8EudFsswxXHayuBlKKXw6YM/s1600/4.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTPZ8Wim1H4vYUzeouYOLKhva7MziLl1VCJnBH4aoVhByWn1cZWjvLHW2hVLFyPK4fQAa1XLnCe5Tu2e8Abh0MIQxratHdbCI5DdV7vCtz_2l2zRQSp1Ubm8EudFsswxXHayuBlKKXw6YM/s640/4.JPG" width="426" /></a></div>
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<div style="text-align: center;">
<span style="font-size: large;">Kürbissuppe (Hokkaidosuppe )</span></div>
<br />
<b><u>Zutaten:</u></b><br />
<br />
400-500 g gewürfelte Hokkaido<br />
1 Zwiebel<br />
1 Karotte<br />
1 Kartoffeln<br />
1 EL Öl<br />
3-4 Tassen Gemüse oder <a href="http://drolacooks.blogspot.de/2014/12/basic-chicken-soup-huhnersuppe-das.html" target="_blank">Hähnchen Brühe </a><br />
3-4 EL Sahne<br />
Salz & Pfeffer nach geschmack<br />
<br />
<br />
<b><u>Zubereitung: </u></b><br />
<br />
Zwiebel im Öl dünsten ,Kartoffel & Karotte zugeben & mit Brühe angießen & ca. 20 minuten köcheln lassen.<br />
Die Sahne geben & mit dem Scneidstab pürieren & mit Salz & Pfeffer abschmecken.<br />
Garnieren mit Kürbiskerne oder Sahne.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOjg1ECjuHgRymXYpIm_qcqVkdpqVaYStiOE_qe12B9vJPirgpEdDxjq4uACi9eD1Aq4HfYQ2S0tCesWLfUPrHnQaWBi-THHQp-4mwYJDYP110XRNFMT-Z4YA3ZKw1GZuQy6zpdIzcYwsO/s1600/3.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOjg1ECjuHgRymXYpIm_qcqVkdpqVaYStiOE_qe12B9vJPirgpEdDxjq4uACi9eD1Aq4HfYQ2S0tCesWLfUPrHnQaWBi-THHQp-4mwYJDYP110XRNFMT-Z4YA3ZKw1GZuQy6zpdIzcYwsO/s640/3.JPG" width="450" /></a></div>
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<span style="background-color: #fdfdfd; font-family: "tahoma";"><span style="font-size: large;">شوربة القرع العسلي </span></span></div>
<span style="background-color: #fdfdfd; font-family: "tahoma"; font-size: 14px;"><br /></span>
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<div style="text-align: right;">
<span style="background-color: #fdfdfd; font-family: "tahoma"; font-size: 14px;"><br /></span></div>
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المكونات :</div>
<div dir="rtl" style="font-family: Tahoma; font-size: 14px; margin-bottom: 0.2em; padding: 0px; text-align: right;">
٤٠٠ -٥٠٠ جم قرع عسلي مقطع مكعبات ( حوالي ٢ قرع أحمر صغير مغسول جيدا و مفرغ من النصف )</div>
<div dir="rtl" style="font-family: Tahoma; font-size: 14px; margin-bottom: 0.2em; padding: 0px; text-align: right;">
بصلة متوسطه مقطعه مكعبات </div>
<div dir="rtl" style="font-family: Tahoma; font-size: 14px; margin-bottom: 0.2em; padding: 0px; text-align: right;">
جزرة متوسطه مكشره و مقطعه مكعبات </div>
<div dir="rtl" style="font-family: Tahoma; font-size: 14px; margin-bottom: 0.2em; padding: 0px; text-align: right;">
بطاطس متوسطه م</div>
<div dir="rtl" style="font-family: Tahoma; font-size: 14px; margin-bottom: 0.2em; padding: 0px; text-align: right;">
قطعه مكعبات </div>
<div dir="rtl" style="font-family: Tahoma; font-size: 14px; margin-bottom: 0.2em; padding: 0px; text-align: right;">
٣-٤ أكواب شوربه ( جاهزة أو مكعبات )</div>
<div dir="rtl" style="font-family: Tahoma; font-size: 14px; margin-bottom: 0.2em; padding: 0px; text-align: right;">
ملعقه كبيره زيت</div>
<div dir="rtl" style="font-family: Tahoma; font-size: 14px; margin-bottom: 0.2em; padding: 0px; text-align: right;">
٣-٤ ملاعق كبيره كريمه </div>
<div dir="rtl" style="font-family: Tahoma; font-size: 14px; margin-bottom: 0.2em; padding: 0px; text-align: right;">
ملح و فلفل</div>
<div dir="rtl" style="font-family: Tahoma; font-size: 14px; margin-bottom: 0.2em; padding: 0px; text-align: right;">
<br /></div>
<div dir="rtl" style="font-family: Tahoma; font-size: 14px; margin-bottom: 0.2em; padding: 0px; text-align: right;">
الطريقه :</div>
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<br /></div>
<div dir="rtl" style="font-family: Tahoma; font-size: 14px; margin-bottom: 0.2em; padding: 0px; text-align: right;">
يشوح البصل في الزيت حتى يصفر ، نضيف القرع والبطاطس والجزر و الشوربه و نتركها على نار وسط حوالي ٢٠ دقيقة حتى السواء ( مع التقليب كل خمس دقائق )</div>
<div dir="rtl" style="font-family: Tahoma; font-size: 14px; margin-bottom: 0.2em; padding: 0px; text-align: right;">
نزود الكريمه و نضرب الخليط بخلات اليد حتى يصبح مزيج متجانس و نضيف الملح والفلفل حسب الرغبه .</div>
<div dir="rtl" style="font-family: Tahoma; font-size: 14px; margin-bottom: 0.2em; padding: 0px; text-align: right;">
من الممكن التزيين بالكريمه على وجه الشوربه أو ببذور اليقطين ( القرع ) </div>
</div>
Anonymoushttp://www.blogger.com/profile/09009546055912828460noreply@blogger.com1tag:blogger.com,1999:blog-7470997469007791847.post-77659685700666872642015-11-05T19:55:00.003+01:002015-11-05T20:02:09.802+01:00Food Fotografie von Corinna Gissemann<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEih1AOCoh5KfzEhubQCCy4ezvz68rdgJGILahhM12h2MlAwZgePd_YAmU9Qjq9AftqGHButPqjBE-5a11a3r83ZaxImDzTlOHZ7hU7QMCnS7_n9nMoPsT2pMFwupRNpurddb6rin5ofd7K2/s1600/Ola+1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEih1AOCoh5KfzEhubQCCy4ezvz68rdgJGILahhM12h2MlAwZgePd_YAmU9Qjq9AftqGHButPqjBE-5a11a3r83ZaxImDzTlOHZ7hU7QMCnS7_n9nMoPsT2pMFwupRNpurddb6rin5ofd7K2/s400/Ola+1.JPG" width="266" /></a></div>
<br />
Food fotografie ist mein passion ! Ich folge corinna in iherer <a href="https://www.facebook.com/corinnagissemannphotography/?fref=ts" target="_blank">facebookseite</a> seit einem Monat . Ich habe sie in eine anderen Facebookseite (Für international Food Fotografen & Fotografinnen) entdeckt! Ihre Fotos waren immer die beste , und ich mochte ihere "behind the scenes" Fotos sehr ! In ihere Facebookseite , habe ich gehört über iherem Buch "Food fotografie" , heute habe ich dieses Buch gekauft & ich muss sagen ,dass dieses Buch Klasse ist ! Das Buch ist in 232 seiten geschrieben , Perfekte Qualität , viele viele super-tolle Bilder ,und in zehn Kapital geschrieben.<br />
Für alle Food Fotografie "lovers" Einsteiger oder Profi ,das ist ein wichtiges buch <a href="http://www.amazon.de/Food-Fotografie-Leckere-Bildrezepte-f%C3%BCr-Einsteiger/dp/3864902789" target="_blank">zukaufen</a>. <br />
<br />
Corinnas Internetseite :<a href="http://www.corinnagissemann.de/" target="_blank"> http://www.corinnagissemann.de/</a><br />
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** Sorry ! Ich bin nicht zu Gut in Buch-Fotografie :)<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiutGbotKqXjI2ZWGCHDarA5wFzKP3c_FVf6T7NUwdq_y5ibEjEbcViBo2aL9Z2SRzuHYc9wqtcVxAb8fGEX1d5xhsm9U0ihQWZGr6FjhWL523pwM0jMEr4Hs7fxURFBm3qEa91slC0yUnv/s1600/ola+3.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiutGbotKqXjI2ZWGCHDarA5wFzKP3c_FVf6T7NUwdq_y5ibEjEbcViBo2aL9Z2SRzuHYc9wqtcVxAb8fGEX1d5xhsm9U0ihQWZGr6FjhWL523pwM0jMEr4Hs7fxURFBm3qEa91slC0yUnv/s400/ola+3.JPG" width="265" /></a></div>
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<div style="text-align: center;">
10 Kapital , Grundlagen , Licht , Komposition , Styling , Tipps und Tricks ...und vieles mehr </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLiEsu-tIdeYaTFBb8XiVH7BT2bw1n0lOKEOEQUidQ7TND3YABbn_pDWfhTerzZ3XCju4YoweSS_7rr4L8nIgWanSL8wtmv-KlllHJys88BwgiNvx5R5Clx9BCqlAEnNyBOokKo5pctp2_/s1600/IMG_6073.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLiEsu-tIdeYaTFBb8XiVH7BT2bw1n0lOKEOEQUidQ7TND3YABbn_pDWfhTerzZ3XCju4YoweSS_7rr4L8nIgWanSL8wtmv-KlllHJys88BwgiNvx5R5Clx9BCqlAEnNyBOokKo5pctp2_/s400/IMG_6073.JPG" width="295" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1jABoDlyGxQWtMj0IbXcomJhgH2H7iMzTvURf_4C4lf2hkYpR4qCuaK-0T0wJjNaZkPa52ZKTHJMc9gxfcLMyyzbiFVmGuqUwgfpgmMSgDzlXORXRy_TcRqvP3KXRd90aTkXiI2DUS6wp/s1600/ola+5.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1jABoDlyGxQWtMj0IbXcomJhgH2H7iMzTvURf_4C4lf2hkYpR4qCuaK-0T0wJjNaZkPa52ZKTHJMc9gxfcLMyyzbiFVmGuqUwgfpgmMSgDzlXORXRy_TcRqvP3KXRd90aTkXiI2DUS6wp/s400/ola+5.JPG" width="266" /></a></div>
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Einfache Lösung für alle Fotografie Probleme !</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYyPZzLCXu3uH1MvBimXpYnoezhEWEsmebhuDMFkG3bU1KhaFK9cqrkbCHS-nFaeWaIADbvbyuI_l_d1FaBhugW3BMT9Y4GR5l1K-oOedyc3U19FjyaOlltVS_fqozuYq3G7Ii4SqmDLvT/s1600/IMG_6066.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYyPZzLCXu3uH1MvBimXpYnoezhEWEsmebhuDMFkG3bU1KhaFK9cqrkbCHS-nFaeWaIADbvbyuI_l_d1FaBhugW3BMT9Y4GR5l1K-oOedyc3U19FjyaOlltVS_fqozuYq3G7Ii4SqmDLvT/s400/IMG_6066.JPG" width="266" /></a></div>
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Danke Corinna & viel erfolg !</div>
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Anonymoushttp://www.blogger.com/profile/09009546055912828460noreply@blogger.com1tag:blogger.com,1999:blog-7470997469007791847.post-16359821908844168262015-09-10T14:23:00.002+02:002015-09-10T18:42:06.578+02:00Berries Cupcakes with Yogurt Frosting . كب كيك التوت والفراوله بكريمه الزبادي <div dir="ltr" style="text-align: left;" trbidi="on">
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Those beautiful Cupcakes I've made for my daughter's friends who love Cupcakes & Berries , so I made them those girly & summery Cupcakes ! The visit was back in June , it was then the Strawberry season ,now There are some Strawberries but not everywhere ! forgive me for the late post , but better late than never :)<br />
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Those are very easy Cupcakes , you can enjoy them simply without Frosting with a cup of Tea or Coffee ,or you can take them to Picnics or parties , here's the easy yet delicious recipe !<br />
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<b><u>Ingredients : (for 12 )</u></b><br />
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<u><i>For the Cupcakes:</i></u><br />
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1 & 1/2 cups Flour ( nearly 300 gm )<br />
2 Tablespoons cornstarch<br />
1 Teaspoon Baking powder<br />
2 Eggs<br />
1 Tablespoon Lemon Juice<br />
a Zest of 1 lemon<br />
100 gm Soft Butter<br />
1 cup Castor Sugar (200 gm )<br />
3 Tablespoons Milk<br />
<br />
100 gm Raspberries<br />
100 gm Blueberries<br />
200 gm Strawberries (cut in small pieces)<br />
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<u><i>For the Frosting :</i></u><br />
<br />
250 gm Cream cheese<br />
200 gm Greek Yogurt<br />
100 gm Soft Butter<br />
1 1/2 Cups Powdered Sugar<br />
Lemon zest<br />
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<b><u>Preparation</u></b>:<br />
<br />
<i><u>The Cupcakes:</u></i><br />
<br />
Preheat the Oven to 180°C.<br />
Line your Cupcake form with Cupcake paper , or brush with butter & sprinkle some Flour.<br />
With an electric mixer , mix Butter & Sugar till creamy .<br />
Add Eggs & Lemon juice & Zest & keep mixing. Then add Milk & mix well.<br />
Mix the dry ingredients in a big Bowl & add them to the batter bit by bit & keep mixing (you will have a relatively thick Batter )<br />
Add the washed & dried Berries ( leave some to decorate with latter) & mix with a spoon.<br />
divide the batter evenly in the 12 Cupcakes papers & enter the Oven for nearly 20 minutes.<br />
Leave them to cool completely before adding the Frosting.<br />
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<u><i>The Frosting:</i></u><br />
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In a clean Bowl , mix well the Cream Cheese & Yogurt & Lemon zest , then add the Soft Butter & mix well with an electrical mixer. Add the Sugar while mixing till you have a firm creamy Frosting. Pipe the Frosting with a Star Tip on top of you Cupcakes & decorate with Berries.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWvD3MJYYp67TgOJwRsIx_YyZ96XHfRuMjIILs9HQOZM1vMCtgQutC4-JGYGa_JJ41UGaT2dUIv50l8qQybUThoQBuLmsZb0KmRDb4DLUqUCeknQnYKwtcHKgGXyfR5vCBDHS90bWu_CrE/s1600/IMG_4006.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWvD3MJYYp67TgOJwRsIx_YyZ96XHfRuMjIILs9HQOZM1vMCtgQutC4-JGYGa_JJ41UGaT2dUIv50l8qQybUThoQBuLmsZb0KmRDb4DLUqUCeknQnYKwtcHKgGXyfR5vCBDHS90bWu_CrE/s640/IMG_4006.JPG" width="426" /></a></div>
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<span style="font-size: large;"> . كب كيك التوت والفروله بكريمه الزبادي </span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoqTrM_2Nhy14HQhQc_9cveHKMfY5HXysCPN8oS6V9CfvlOUeR7KuEQEyoKimpJgPkfiVfyA1E5EkCD0dHzVFWU5OJza3wuNpJkblkTKdSYbEYjiFY-vBtHB4l3GtZzzYyCtwObUiAAZFu/s1600/IMG_3986.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoqTrM_2Nhy14HQhQc_9cveHKMfY5HXysCPN8oS6V9CfvlOUeR7KuEQEyoKimpJgPkfiVfyA1E5EkCD0dHzVFWU5OJza3wuNpJkblkTKdSYbEYjiFY-vBtHB4l3GtZzzYyCtwObUiAAZFu/s640/IMG_3986.JPG" width="426" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Enjoy with or without Frosting<br />
<span style="background-color: #fdfdfd; font-family: Tahoma; font-size: 14px; text-align: start;">من الممكن التقديم بدون كريمه</span></td></tr>
</tbody></table>
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<u><b>المكونات:</b></u></div>
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<i>للكب كيك :</i></div>
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١٠٠ جم زبده طريه/ ١ كوب سكر / ٢ بيضة / ملعقة كبيرة عصير ليمون / بشر ليمونه / ١ و نصف كوب دقيق ( حوالي ٣٠٠ جم) / ٢ ملعقة كبيرة نشا / ملعقة صغيرة بكنغ بودر / ٣ ملاعق كبيرة لبن </div>
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+ ١٠٠ جم توت أحمر / ١٠٠ جم توت أزرق / ٢٠٠ جم فراوله مقطعة مكعبات</div>
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<i>للكريمة: </i></div>
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٢٥٠ جم جبن كريمي </div>
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٢٠٠ جم زبادي يوناني ( من الممكن إستخدم الزبادي العادي ،لكن كون الزبادي اليوناني أثقل ،فالنتيجة أحسن كثير )</div>
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١٠٠ جم زبدة طريه</div>
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كوب و نصف سكر بودره </div>
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بشر لمون</div>
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<u><b>الطريقة :</b></u></div>
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يسخن الفرن على ١٨٠ درجة </div>
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في وعاء كبير ، اخلطي الزبدة و السكر بالمضرب الكهربائي حتى تصبح مثل الكريمه . ثم ضيفي البيض و بشر الليمون و عصير الليمون و اللبن و اخلطي ثم ضيفي جميع المكونات الجافة تدرجيا( اخلطي المكونات الجافة معا في وعاء أخر قبل اضافتها للخليط )، ضيفي التوت والفروله ثم قلبي بملعقة ( اتركي بعض التوت لتزيين الكريمه في النهاية ).</div>
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قسمي الخليط على ١٢ ورقة كب كيك (في صينية الكاب كيك)</div>
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اخبزي الكاب كيك حوالي ٢٠ دقيقة ، ثم اتركيها تبرد تماما قبل التزيين .</div>
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<i>الكريمه</i></div>
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اخلطي الزبادي و الجبنة الكريمي في وعاء جيدا. ثم ضيفي الزبدة و بشر الليمون و اخلطي بالمضرب الكهربائي ، ضيفي السكر تدريجيا أثناء الخفق حتى تحصلي على قوام مناسب ( من الممكن إضافة أي لون للكريمه حسب الرغبه ) </div>
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استخدمي كيس الحلواني بطرف شكل النجمة لعمل الوادرات فوق الكاب كيك ، ابدئي التزيين من الداخل للخارج.</div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSKFnd0SHnmX-rHhgFNLC7Ixtq7KLF_CDD_Rh-C6CTCsXHe2i55oXqrV3tfSf-2cJfUPb4IMGhd5vFn4Lgi8yIZobFsylUl8MTkeYt26PwEMQFoLRd7WkWLcaoa_dz13WRUH-mroAjkSPG/s1600/IMG_4029.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSKFnd0SHnmX-rHhgFNLC7Ixtq7KLF_CDD_Rh-C6CTCsXHe2i55oXqrV3tfSf-2cJfUPb4IMGhd5vFn4Lgi8yIZobFsylUl8MTkeYt26PwEMQFoLRd7WkWLcaoa_dz13WRUH-mroAjkSPG/s640/IMG_4029.JPG" width="426" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">How rich they are from inside<br />
<span style="background-color: #fdfdfd; font-family: Tahoma; font-size: 14px; text-align: start;">من الداخل </span></td></tr>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtkEDe7mjSBoFk1WBXn7qoxDn7dym0_b-tgtj0Ukqg-LVdsYufLYnVaEB7M3q-isshvaQh8bSCilaFbO9XdtpdyXQ338igWwzc4t77K_IQ5sxEcv7fg98vW9ZiA9dcrsR10Y0gAKGRqdOb/s1600/IMG_3999.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtkEDe7mjSBoFk1WBXn7qoxDn7dym0_b-tgtj0Ukqg-LVdsYufLYnVaEB7M3q-isshvaQh8bSCilaFbO9XdtpdyXQ338igWwzc4t77K_IQ5sxEcv7fg98vW9ZiA9dcrsR10Y0gAKGRqdOb/s640/IMG_3999.JPG" width="426" /></a></div>
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Anonymoushttp://www.blogger.com/profile/09009546055912828460noreply@blogger.com1tag:blogger.com,1999:blog-7470997469007791847.post-15677761958257162512015-07-12T09:58:00.000+02:002015-07-12T10:32:05.126+02:00Egyptian Puff Pastry Pudding ( Um Ali ) . أم علي <div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUKL_jErEhcQ-YSKa9cnduJM8I3YLfStU-v69jASro89Sa74dXF1unDbkLHx4xRPLX41Wpgu3e19DV32TSp_dTRnU3dsSifCde1QCh-nJJbRhDGEtX1MKMol7Mnk7q8SEadh3607JIwAyQ/s1600/IMG_4189.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUKL_jErEhcQ-YSKa9cnduJM8I3YLfStU-v69jASro89Sa74dXF1unDbkLHx4xRPLX41Wpgu3e19DV32TSp_dTRnU3dsSifCde1QCh-nJJbRhDGEtX1MKMol7Mnk7q8SEadh3607JIwAyQ/s640/IMG_4189.JPG" width="426" /></a></div>
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Um Ali (or Om Ali ) is a typical authentic Egyptian delicious dessert that kids & adults love !It's made of thin Pastry chips (made of Puff Pastry or Filo ) blended with cream & Milk & Nuts , I'm sure now that you can imagine how it amazingly tastes ! </div>
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<i><span style="font-size: large;"><u>Name Story : </u></span></i></div>
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It literally means " Ali's Mother " ( Ali is an Egyptian Boys' name & Um means Mother ) ! There's a story behind the name (somehow bloody! ) that goes back Hundreds of years into Egyptian History (year 1250 ) during the Era of Ezz Eldin Aybak ,the first of Mamluk Sultans of Egypt. He had two Wives , the first is "Um Ali" & the second was " Shagaret Aldorr" . Shagaret eldorr was roled Egypt for nearly 80 days after her first Husband's ( Elsaleh Negm Eldin Ayoub ) death, as she was a very powerful Woman . Aybak married her latter , and she forbade him from seeing his first Wife Um Ali and his Son Ali ! Aybak , by time, became more powerful & more aggressive towards his Wife "Shagaret aldorr" ,who prepared to kill him latter & she succeeded . His first Wife "Um Ali" wanted to revenge for her Husband ,so she planned to kill "Shagaret aldorr" by paying for the Palace Guards to kill her by beating her with Wooden Clogs till death ! </div>
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To celebrate her death "Um Ali" ordered to make a dessert & to distribute among all Egyptians & This dessert was "Um Ali" !!</div>
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**Refrence for the Story : Wikipedia and the <a href="https://www.facebook.com/media/set/?set=a.10153610814255648.1073741838.388753295647&type=3" target="_blank">Facebook page</a> and <a href="http://chefindisguise.com/2012/01/17/bread-pudding-meets-baklava-um-ali-dessert/" target="_blank">Chefindisguise</a> Blog .</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiilXuQoxErHh63ADbxqI0nssDnaGXlfJ0v83oHFX8Tgngb3lgzOZ02fsPOn3Tza8cgPr0M5W0Xh-q00GtVy9Z-TLmV6HS4a1exd191aUD9fQq0r71UYdj-8ejV6Ww1X_G419EGSke6ngkw/s1600/IMG_4142.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiilXuQoxErHh63ADbxqI0nssDnaGXlfJ0v83oHFX8Tgngb3lgzOZ02fsPOn3Tza8cgPr0M5W0Xh-q00GtVy9Z-TLmV6HS4a1exd191aUD9fQq0r71UYdj-8ejV6Ww1X_G419EGSke6ngkw/s640/IMG_4142.JPG" width="425" /></a></div>
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You can call Um Ali Puff pastry pudding or Filo pudding , as you mix all the beautiful ingredients together & the pastry sheets soak with milk & cream to be turned into a beautiful creamy pudding with some beautiful crunshy Nuts inside. You can Increase the Milk amount to have a liquidy ,lighter pudding , or increase the Pastery Sheets to have a Thicker ,more dense Pudding . according to your own preference.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidmhTDUNewwdMopMJ8okGHZ76Ch0EamJ_cC6n9yWPKuxv-eiImV408C_Raq-5GnsTN5JRBzQjtNGlrPJv4JlgALTbQ9bByAeioc-izdD0IUTGSP96Vrpp4hdgJ24fMI7oK8HESHER4t7p4/s1600/IMG_4110.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="372" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidmhTDUNewwdMopMJ8okGHZ76Ch0EamJ_cC6n9yWPKuxv-eiImV408C_Raq-5GnsTN5JRBzQjtNGlrPJv4JlgALTbQ9bByAeioc-izdD0IUTGSP96Vrpp4hdgJ24fMI7oK8HESHER4t7p4/s640/IMG_4110.JPG" width="640" /></a></div>
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Put the Frozen Puff Pastry directly into the 200°C Oven for nearly 15-20 minutes till they Puff (like in Photo)</div>
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ضع شرائح عجينة الباف باستري المجمدة في الفرن حوالي ربع ساعة حتى تنتفخ </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilMwzUfWk4SKgMYp5jXsCay0xN-iEdSELFQ38BcgxdZyaPde8aZkh0EgpfVLd1SJrzBaUrIhi_RP9cmF9UZ-O3IN96VDGykTSSMhatBoO15sLbmTnMOqpn2pW_QFxeIG-LP-AE0_nQZ7gY/s1600/IMG_4112.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilMwzUfWk4SKgMYp5jXsCay0xN-iEdSELFQ38BcgxdZyaPde8aZkh0EgpfVLd1SJrzBaUrIhi_RP9cmF9UZ-O3IN96VDGykTSSMhatBoO15sLbmTnMOqpn2pW_QFxeIG-LP-AE0_nQZ7gY/s640/IMG_4112.JPG" width="425" /></a></div>
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Cut the Puff pastry sheets into medium to large pieces & sprinkle your choice of Nuts on top.</div>
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قطع شرائح البف باستري لقطع متوسطه الحجم و ضعها في صينيه فخار للفرن ،و وزعي المكسرات المحمرة عليها </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDD_g95MmEUWtzDkzg9XWD94T4bDjuRKTiM5Asye_wOPHHILxRJoNJANQ78JRb27WW778ux65mzX4TBy9S1Z-R0BF6rJfWD-XoVPgja-I9JZEoXW1LCrXprYdZP9pUwcPbXoG4tSNkVTCz/s1600/IMG_4115.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDD_g95MmEUWtzDkzg9XWD94T4bDjuRKTiM5Asye_wOPHHILxRJoNJANQ78JRb27WW778ux65mzX4TBy9S1Z-R0BF6rJfWD-XoVPgja-I9JZEoXW1LCrXprYdZP9pUwcPbXoG4tSNkVTCz/s640/IMG_4115.JPG" width="640" /></a></div>
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Cover with Milk & cream ,than Top with some cream to get that Golden Brown color. The Ramikan on the right side is covered with a thin layer of cream </div>
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غطي باللبن والكريمة و غطي الوجه بطبقة رقيقة من الكريمة لتحصلي على اللون الذهبي الجميل</div>
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(الطاجن على اليمين مغطى بتبقى خفيفة من الكريمة )</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8xq36zyJ5F7m7S1hVtNb9J7RtwybUAxjAb8BSUshItiikGyZh9LseEzCQFDv-ZoVIuw0_QxRubAqW6fhPtKnYFbBh2YhvWulfLYlrZi5nEh6i8tbq3NNHa6Qn3CVHtm_G8Z5T8qE564DS/s1600/IMG_4195.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8xq36zyJ5F7m7S1hVtNb9J7RtwybUAxjAb8BSUshItiikGyZh9LseEzCQFDv-ZoVIuw0_QxRubAqW6fhPtKnYFbBh2YhvWulfLYlrZi5nEh6i8tbq3NNHa6Qn3CVHtm_G8Z5T8qE564DS/s640/IMG_4195.JPG" width="426" /></a></div>
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<b><u>Ingredeints : </u></b>(serves 6-8 )<br />
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nearly 300 gm Puff Pastry Sheets<br />
250 ml cream (30% Fat )<br />
750 ml Full cream Milk<br />
1/2 to 1 Cup of Roasted Nuts & Raisins<br />
3/4 cup Sugar<br />
Vanilla<br />
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<b><u>Preparation :</u></b><br />
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Prheat your Oven to 200 °C.<br />
Cut the prepared Pastry Sheets into Pieces & put in you large Ramikan .<br />
Sprinkle Nuts on top.<br />
Over medium heat ,heat together Milk, Cream (remove 3 Tablespoons to cover top latter ) , Milk & Vanilla.<br />
Keep stirring till they get warm to hot.<br />
Pour over the Puff Pastery Than cover top with the remaining 3 Tablespoons of cream.<br />
Enter the Oven for around 15 minutes till you have a Golden Brown top.<br />
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*Serving :<br />
Served Warm or cold ( I prefer warm ) , and you can add some extra milk ,if you eat it cold & heat it for seconds in Microwave because it gets thicker when it rests .<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUfxLiZymWfN3QdJK6fgNZhI1nsAUvzHdNStfY-_5xzo9HviS7XK8J-qOkwEFWJEbAoD0gZ2iV9RTmQDWN07AtjozJuXkvunNbKAuojSrfE9hjk-SLrXJRBrKrrL7ZEJuqQwydk0qOQcIX/s1600/IMG_4154.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUfxLiZymWfN3QdJK6fgNZhI1nsAUvzHdNStfY-_5xzo9HviS7XK8J-qOkwEFWJEbAoD0gZ2iV9RTmQDWN07AtjozJuXkvunNbKAuojSrfE9hjk-SLrXJRBrKrrL7ZEJuqQwydk0qOQcIX/s640/IMG_4154.JPG" width="426" /></a></div>
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<span style="font-size: large;"><i><u>القصة وراء الاسم أم علي</u></i></span> </div>
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قصة أم علي قصة للاسف دمويه ماساويه ! ترجع للعصر المملوكي في مصر من أيام عز الدين ايبك . عز الدين ايبك تزوج شجرة الدر بعد وفاة زوجها حاكم مصر الملك الصالح نجم الدين أيوب . بالتالي أصبحت هي حكمت مصر لذكأها و قوتها لمدة ٨٠ يوم كاملة ، حتى تزوجت عز الدين ايبك ، و أصبح هو أكثر قوه و صرامة معها خصوصا انها ابعدته عن زوجته الاولى و أم ابنه علي ، أم علي </div>
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حست شجرة الدر بنفوذ زوجها ايبك و إنه سحب البساط من تحت أرجلها ، فدبرت مكيدة لقتله ،و نجحت . فحزنت زوجته الاولى أم علي ،و قررت تدبير مكيدة لها حتى يستحوذ ابنها علي ،على حكم مصر . فاعطت رشوة لحرس القصر لقتلها ضربا بالقباقيب الخشبية حتى الوفاء ، ثم احتفلت بصنع الكثير الحلوى من رقائق الرقاق أو الجلاش المخلوطة باللبن والكريمه و توزيعها على المصريين جميعا خصوصا الفقراء ، و سمت الحلوى أم علي. </div>
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المصدر : الانترنت ،مذكور في النسخة الانجليزية فوق<br />
مرجع أخر لوصفة أم علي ،من صفحة نكهة عربية:<br />
<a href="https://www.facebook.com/arabicflavour/photos/a.1581591332100847.1073741845.1574603926132921/1584525425140771/?type=1&hc_location=ufi" target="_blank">https://www.facebook.com/arabicflavour/photos/a.1581591332100847.1073741845.1574603926132921/1584525425140771/?type=1&hc_location=ufi </a></div>
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<b><u>المكونات</u></b> : حوالي ٣٠٠ جم عجينة البف باستري (الملفيه ) تباع مجمدة جاهزة</div>
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٢٥٠ مل كريمه لباني ( نشيل منهم حوالي ٣ ملاعق كبيرة لتغطية الوجه ) + ٧٥٠ مل لبن كامل الدسم + ٣/٤ كوب سكر + فانيليا + ١/٢ لكوب كامل مكسرات محمصة حسب الرغبة </div>
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<u><b>الطريقة</b></u> : كما في الصور ،تخبز البف باستري في الفرن و تقطع قطع متوسطة الحجم و توضع في الطاجن الفخار و ننظر المكسرات فوقها</div>
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يسخن اللبن مع الكريمة (ما عدا ٣ ملاعق كبيرة ) مع السكر والفانيليا حتى يصبح دافئ أو سخن ، ثم يصب في الطاجن و نغطي من فوق بباقي الكريمه و نضع الطاجن في الفرن المسخن مسبقاً على درجة ٢٠٠ لمدة ربع ساعة تقريبا حتى يصبح الوجه ذهبي</div>
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*تقدم دافئة أو باردة ، إذا كنت باردة و تشربت جميع السوائل ، من الممكن تزويد كميه من اللبن و وضع طبق الغرف في الميكرويف للتدفئة</div>
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Anonymoushttp://www.blogger.com/profile/09009546055912828460noreply@blogger.com1tag:blogger.com,1999:blog-7470997469007791847.post-87402100526045462402015-06-23T17:14:00.000+02:002015-06-23T17:14:15.494+02:00Spaghetti with Mussels & Shrimps . المكرونة الاسباجتي ببلح البحر والجمبري <div dir="ltr" style="text-align: left;" trbidi="on">
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After a whole year of shooting this recipe , At last had some time to write it :)<br />
Actually now we are celebrating the holy month of Ramadan & I do search for very easy & fast recipes to do without wasting feel energy in the Kitchen :) Just made this yesterday again & wanted to share this super easy & delicious recipe with you.<br />
One year ago I tried -for the first time- doing Mussles at home & found them too delicous ! I never tried them before because I never knew how to do them & I'm not a sea food fan & lastly , I was afarid that my kids won't really like it !( I used to eat them only in Resturants on the beautiful beach in Egypt ) Surprisingly , they all loved it & since then I do it a lot as a side dish & they sneak into the kitchen to eat it from the pot :) ( I don't say no for that ) . I do it with so many sauces , Tomatoe Sauce, Garlic & Butter Sauce, Lemon Sauce ...etc. & you can also invent your own sauce !<br />
You can eat it as a side dish or eat it with Pasta ! I personally love it both ways ! Their magical smell brings me back years ago when I ate them on our vacations to the beautiful beach of Alexandria ,Egypt , & brings up all the beautiful beach memories to my mind (Childhood memories are pricless! )<br />
Now let's start with the "How to cook Mussles" basics :<br />
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HOW TO COOK MUSSELS</div>
I don't actually name it "cook" ,it's more like "steaming" & they usually take few minutes to open up & compeletely cook !<br />
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1. wash Mussels with running Water<br />
2. Remove all opened Mussels (even if 1-2 mm open ) or broken ones .<br />
3. Remove the beards (that string coming out of it ) with a knife (or hand)<br />
4. Put in a large sized covered Pan over medium heat with minimal amout of water ,Salt , Pepper & Lemon.<br />
5. You know they are done when all shells are open. (nearly 5 minutes)<br />
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<span style="font-size: large;">Recipe :</span><br />
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<u><b>Ingredients: </b></u>(4-6 persons)<br />
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500 cooked Spaghetti in Salted Water<br />
500 gm cooked Mussels<br />
300 gm Shrimps<br />
5 Garlic cloves ( finely chopped)<br />
4-5 Table spoons Olive Oil<br />
Scallions chopped (amount you want )<br />
Paprika chopped (amount & color you want )<br />
1 cup Olives (optional )<br />
Parsely (finely chopped )<br />
Salt & Pepper<br />
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<u><b>Preparation :</b></u><br />
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1. In a large Pan , over medium heat ,add Olive Oil & Garlic & stirr ,till Garlic is yellow & soft.<br />
2. Add Shrimps & stirr for 2 minutes.<br />
3. Add the cooked Mussels (with its Water )& season with Salt & Pepper & mix well.<br />
4. Add the Scallions, Paprika , Olives & Parsely & mix.<br />
5. You can add the Spaghetti to the Mussels & shrimps & mix all together , or add some Spaghetti to your dish & add the Mussels-Shrimps mix directly to it & Enjoy !<br />
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<i><u>some Tips:</u></i><br />
** If you find your Spaghetti too dry ,you can add a little bit of Water ,or Olive Oil.<br />
** You can add whatever vegetables you prefer to this recipe .<br />
** You can add cubes of Salmon Fish to this recipe as well, or remove shrimps & replace it by Fish .<br />
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.<span style="font-size: large;"> المكرونة الاسباجتي ببلح البحر والجمبري </span></div>
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أخيرا و بعد سنة كاملة قدرت اكتب الوصفة الجميلة دي :) إللي فكرني بيها اننا في رمضان ،كل سنة و انتم طيبين :) و أنا بدور دايما على أسهل وصفات اعملها في رمضان ، الوصفة دي مش بتاخد أكتر من نص ساعة بالظبط ،و طعمها رائع و مليانة فوائد غذائيه كتير . أول مرة أعمل أعمل فيها بلح البحر كان من سنة كاملة ، كنت دايما باكله في مطاعم على البحر في الاسكندرية في مصر ، أو باكله هنا في ألمانيا في مطاعم برضه ،بس مكنتش بعمله لسببين ، اني مكنتش أعرف ازاي أعمل بلح بحر ( مع إنه سهل جدا ) ،و كنت خايفة ولادي ميحبهوش ! لكن عملته الحمدلله و ولادي حبوه جدا ،لدرجة انهم بيروح المطبخ من ورايا يقزقزو فيه ، طبعا كنت بشفهم بس بسيبهم ،لأنه مفيد ليهم ، و طبعا كنت أنا إلي بروح أنضف وراهم :) ريحة بلح البحر في البيت بترجعني سنين كتير وراء ،أيام الطفوله لم كنا بناكل جندوفلي على البحر ( هي نفس الريحة بالظبط ) ، و طبعا ذكريات كتير بترجعلي من مجرد شم الريحة ( سبحان الله على المخ البشري ) ذكريات بتخليني ابتسم لما أفتكرها من غير حتى ما أحكيها تاني ، بس برضه بحكي لولادي لما يسألوني بتبتسمي ليه ، و بستغرب لمة بلقيهم هما كمان فرحانين بذكرياتي و أنا قدهم في السن .بلح البحر ممكن يتعمل بصلصات كتير ،ذي الطماطم ، التوم والزبدة ،و الليمون ، و ممكن انتي كمان تخترعي الصلصة اللي تحبيها . الوصفة دي بصلصلة الطم وزيت الزيتون مع المكرونة الاسباجتي ،وصفة جميلة و اتمنى تجربيها لأنها فعلاً سهله و لذيذة جدا .<br />
الاول حبدأ بأساسيات عمل بلح البحر <br />
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<span style="font-size: large;">أساسيات عمل بلح البحر</span></div>
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١) اغسلي بلح البحر بماء جاري غزير </div>
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٢) شيلي أي قطعة مفتوحة أو مكسورة ،حتى لو مفتوحة فاتحة صغيرة لأنها ميتة و غير صالحة للاكل</div>
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٣) شيلي الشعر الموجود في طرف بلح البحر ( بالانجليزي شنب أو دقن ) بيدك أو بمقص </div>
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٤) في حلة أو طاسة واسعة ، حطي بلح البحر على نار متوسطة ،مع ماء قليل و ملح و ليمون ، و اتركيه حتى تتفتح كل القواقع ( حوالي ٥ دقائق </div>
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<span style="font-size: large;">الوصفة </span> </div>
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<u><b>المقادير : تكفي ٤-٦ أشخاص </b></u></div>
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نصف كيلو مكرونة اسباجتي مسلوقة في ماء مالح - ٥٠٠ جم بلح البحر - ٣٠٠ جم جمبري مقشر - ٥ ملاعق زيت زيتون - ١ كوب زيتون اسود مفصص - ٥ فصوص توم مفروم - فلفل ألوان مقطع شرائح أو مكعبات ( إختياري ،بأي مقدار ) - بصل أخضر مقطع ( أي مقدار ) - بقدونس مفروم </div>
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<u><b>الطريقة </b></u></div>
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١) في طاسه على نار وسط داعي زيت الزيتون و التوم المفروم و قلبي حتى يصفر التوم قليلا</div>
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٢) ضيفي الجمبري المقشر والمغسول و قلبي دقيقتين تقريب</div>
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٣) ضيفي بلح البحر ( بالماء الناتج عن الطهي ) و قلبي ،ثم ضيفي البصل والفلفل والبقدونس ، و الملح والفلفل حسب ال</div>
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٤) التقديم بطريقتين: إما إضافة السباغتي للخليط بلح البحر والتقليب ثم التقديم . أو وضع الاسباجتي في طبق التقديم ثم وضع جزء من خليط بلح البحر ثم التقليب في الطبق .</div>
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<u><i>نصائح </i></u> </div>
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* لو الاسباجتي جافة ،ممكن إضافة القليل من الماء أو زيت الزيتون أو الاثنين معا</div>
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* من الممكن إستخدام أي خضروات مع هذه الوصفة ( بروكولي ،جزر،بسله</div>
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* من الممكن إستبدال الجمبري بسمك سلمون مقطع مكعبات ،أو إستخدام الاثنين معا </div>
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Anonymoushttp://www.blogger.com/profile/09009546055912828460noreply@blogger.com1tag:blogger.com,1999:blog-7470997469007791847.post-90553839894740280602015-05-28T07:57:00.005+02:002015-07-01T12:02:48.284+02:00Green Beans Stew . الفاصوليا الخضراء المصريه <div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-size: 12pt; line-height: 22.719999313354492px;">Today I will share with you one of My mother's favourite Vegetable recipes . It's was a favourite recipe for her because it's so easy , healthy & we all like it too :) You can do it with meat , Chicken , or if you are a vegetarian you can also do it with vegetable stock. These day there are lots & lots of Fresh green Beans , so I simply buy them , clean them & cut them into one inch sized pieces , boil them in some salted water for a minute or two an freeze them , I like preparing my own vegetables ,but I also use the forzen ones ! </span></div>
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<span style="font-size: 12pt; line-height: 22.719999313354492px;">This dish is served with Rice ,or you can also eat it with Bread. Hope you like it & try it & give me your feedbacks :)</span><br />
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<span style="background-color: white; color: #444444; font-family: Calibri, sans-serif; font-size: 16px; line-height: 22.719999313354492px;">Wash the beans and clean them ( what I loved about them is that they are imported from Egypt , my homeland :) ) by removing the two tips & cutting the each bean into 1 inch (or more) pieces .</span><br />
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<b><u>Ingredients : </u></b>( For 4-5 )</div>
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500 gm Fresh Green Beans</div>
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500 gm Meat (Beef ) cut into cubes ( Cooked )</div>
<div style="background-color: white; color: #444444; font-family: Calibri, sans-serif; font-size: 15px; line-height: 21.299999237060547px;">
1 medium sized chopped Onion</div>
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3 Tabelspoons Tomato Paste (or more for intense color )</div>
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1 Tablespoon Butter</div>
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3-4 Cups Meat Stock </div>
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Salt & Pepper to taste</div>
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<b><u>Preparation :</u></b></div>
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* To prepare the Beef Stock : <a href="http://drolacooks.blogspot.de/2014/12/basic-chicken-soup-huhnersuppe-das.html">http://drolacooks.blogspot.de/2014/12/basic-chicken-soup-huhnersuppe-das.html</a></div>
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<span style="font-size: 12pt; line-height: 22.719999313354492px;">*Wash the beans and clean them , by removing the two tips & cutting the each bean into 1 inch (or more) pieces .</span></div>
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<span style="font-size: 12pt; line-height: 22.719999313354492px;"><br /></span></div>
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<span style="font-size: 12pt; line-height: 22.719999313354492px;">* In a pot over medium to high heat add the Butter & the chopped onion , stirr till the Onion turns yellow in color , than add the Beef stock , Tomato paste , The cooked meat cubes , The Green beans and Salt & Pepper . </span></div>
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<span style="font-size: 12pt; line-height: 22.719999313354492px;">Bring them to boil ,than reduce the heat to low , & leave the covered pot to simmer for nearly 30 minutes . </span></div>
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This recipe was featured in "<a href="http://www.kitchenflavours.net/" target="_blank">Yummy Food</a>" Blog , for my lovely Food Blogger Friend Lubna , this recipe was featured as part of the "Ramadan special" guest recipes , thanks Lubna :)<br />
<a href="https://www.blogger.com/goog_1619961191"><br /></a>
<a href="http://www.kitchenflavours.net/2015/06/ramadan-special-green-benas-stew-by-ola_24.html">http://www.kitchenflavours.net/2015/06/ramadan-special-green-benas-stew-by-ola_24.html</a><br />
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Anonymoushttp://www.blogger.com/profile/09009546055912828460noreply@blogger.com1tag:blogger.com,1999:blog-7470997469007791847.post-81080118873356547682015-03-10T14:07:00.000+01:002015-03-10T14:07:23.821+01:00Kunafa with Cream . Kadayif mit Creme . الكنافه بالكريمه <div dir="ltr" style="text-align: left;" trbidi="on">
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Kunafa is an oriental dessert , made of a noodle like pastry long threads , soaked in a Sugar Syrup .<br />
There are many ways to do it , I'm doing my mother's recipe which is the best for me . I was brought up eating it & enjoying its amazing taste. My Mom always used to do it with nuts , My kids now like it more with cream , so I make it with Cream for them ! But you can fill it with roasted nuts in the middle & follow the same steps & recipe. You can also do it as small rolls , just roll the long threads ,with or without Nuts inside , but in theis case you shouldn't cut the Kunafa threads insto small pieces (as will be mentioned latter in the recipe ) .<br />
Kunafa (as we call in in Egypt & in other Arab countries ) is very popular in the holy fasting month of Ramadan . It (with Basbousa " <a href="http://drolacooks.blogspot.de/2015/02/egyptian-semolina-cake-agyptischer-grie.html" target="_blank">Semolina Cake</a> " ) is a regular visitor on our Dinner tables , it's delicious, relatively easy , & provides us with the Calories needed during fasting. All kids love helping thier Moms doing it, buy cuting the long threads with thier small hands ,then soaking it with Butter . The smell of Butter & Kunafa takes me years backwards towards my Childhood beautiful memories during making Kunafa with my Brother , someone used to cut Kunafa ,the other , peel Almonds & roast nuts then blend them in the mixer & my Mother beggins us to leave the Kitcen for her to do everything herself (The exact same thing I do now wit my kids:) )<br />
Now, here is the delicious Recipe , Hope you all try it & give me your feedbacks :)<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5JW6AbnE5BnQtBQ7Rd7J2sErrMu7EPT77G5gDpUek0OF5A18ijV-2OV2M7gPaOPGVqrzsqxGNOCZSehHxXh3YFEZe_efDjTqxRYxy8JDOGqz9KqrCz7yjAE4e4iMr2HpThRgwn5y2xCUH/s1600/IMG_2465.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5JW6AbnE5BnQtBQ7Rd7J2sErrMu7EPT77G5gDpUek0OF5A18ijV-2OV2M7gPaOPGVqrzsqxGNOCZSehHxXh3YFEZe_efDjTqxRYxy8JDOGqz9KqrCz7yjAE4e4iMr2HpThRgwn5y2xCUH/s1600/IMG_2465.JPG" height="640" width="426" /></a></div>
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<b><u>Ingredients </u></b>: (For a 24-26 cm Cake round Form )<br />
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<a name='more'></a><br /><br />
500 gm Kunafa Pastry<br />
250 gm Melted Butter<br />
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<u>The Cream:</u><br />
200 ml Whipping cream<br />
200 ml Whole Milk<br />
3 Table spoons Starch<br />
3 Tablespoons Sugar<br />
1 Teaspoon Vanilla<br />
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<u>Sugar Syrup :</u><br />
<a href="http://drolacooks.blogspot.de/2014/11/sugar-syrup-zuckersirup.html">http://drolacooks.blogspot.de/2014/11/sugar-syrup-zuckersirup.html</a><br />
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<b><u>Preparation:</u></b><br />
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Preheat your Oven to 200°C<br />
Pre<i><u>pare the Sugar Syrup </u></i>& Let it Cool<br />
<u><i>Prepare the Cream :</i></u><br />
Mix all Cream ingredients with an Egg Whisk in a Saucepan.<br />
put the pan over medium-High heat & keep stirring, till the mixture thickens, then remove from the heat.<br />
<i><u>Kunafa:</u></i><br />
Cut the Kunafa threads into small pieces with Hands or with a Scissors.<br />
Pour te melted Butter over the Kunafa & mix well with your Hands.<br />
Put half of the Kunafa in the Cake Form & press well with your fingers<br />
Spread the cream over the Kunafa (as shown in picture)<br />
Add the other half of Kunafa over the cream & press as much as you can with your fingers.<br />
Enter the preeated Oven for nearly 25-30 Minutes till the Kunafa is golden on top.<br />
As soon as you remove the Kunafa from the Oven, Pour the cooled Sugar Syrup on top of it & leave it for 10 minutes to absorb it all.<br />
Serve warm of Cold .<br />
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<u><i>A Tip :</i></u><br />
You can also try it with Roasted Nuts in the middle , or you can try it plain without any filling .<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfImazUjyQW7GmpmL1xRwfCCC55YRsmQa92y9zkV2qkaSl7Yjj70wX5ihwdBvL-icHKyQiQl2rzZIbaaZt6mH55pqn-IbWVwOU1od9vNYHbrUvMtO7hAzKubJeU_gPSuXj-M_xOdOPEz2H/s1600/IMG_2335.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfImazUjyQW7GmpmL1xRwfCCC55YRsmQa92y9zkV2qkaSl7Yjj70wX5ihwdBvL-icHKyQiQl2rzZIbaaZt6mH55pqn-IbWVwOU1od9vNYHbrUvMtO7hAzKubJeU_gPSuXj-M_xOdOPEz2H/s1600/IMG_2335.JPG" height="266" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small; text-align: left;">Cut the Kunafa threads into small pieces with Hands or with a Scissors.</span><span style="font-size: small; text-align: left;">Die Kadayif Teig zerkleinen (mit den Hände oder eine Schere ) </span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCLwhh7NA4DWKqUxuhRc3JZnuoxvmSiHKHhtxfTIg4FyHmere9fuLYNz0t74_VpYNImerfwoQpReNBr6ao3mw0Kujp5ZSzvLphAknH0PtBm0eYWPlrvnLkpTGupNaABWmtyoY5LzRAefMT/s1600/IMG_2336.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCLwhh7NA4DWKqUxuhRc3JZnuoxvmSiHKHhtxfTIg4FyHmere9fuLYNz0t74_VpYNImerfwoQpReNBr6ao3mw0Kujp5ZSzvLphAknH0PtBm0eYWPlrvnLkpTGupNaABWmtyoY5LzRAefMT/s1600/IMG_2336.JPG" height="266" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small; text-align: left;">Put half of the Kunafa in the Cake Form & press well with your fingers </span><span style="font-size: small; text-align: left;">Die eine Hälfte der Kadayif teig in eine Form geben & mit den Fingre gut drucken</span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgy-qj90laqQCqE8Fj0S6Uv4LfFE9OIP_qCmRy1tY-iS9ozsR6IRO2VDL64ynRyxvzLxxFTV9kEQ-Yei0cRKAzja_8dhqyWyiV6BGSISPTG-Be0RI_E9xjewdbxr-ZtO1q1HFlReFittI1w/s1600/IMG_2337.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgy-qj90laqQCqE8Fj0S6Uv4LfFE9OIP_qCmRy1tY-iS9ozsR6IRO2VDL64ynRyxvzLxxFTV9kEQ-Yei0cRKAzja_8dhqyWyiV6BGSISPTG-Be0RI_E9xjewdbxr-ZtO1q1HFlReFittI1w/s1600/IMG_2337.JPG" height="266" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small; text-align: left;">Spread the cream over the Kunafa</span><span style="font-size: small; text-align: left;">Die Creme auf den Teig verteilen </span></td></tr>
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<span style="font-size: large;">Kadayif mit Creme</span></div>
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<b><u>Zutaten:</u></b> (26 cm Kucheform)<br />
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500 g Kadayif Teig ( gibt es in jedem türkischen Laden )<br />
250 g zerlassene Butter<br />
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<u>Für die Creme:</u><br />
200 ml Schlagsahne<br />
200 ml Milch<br />
3 EL Stärke<br />
3 EL Zucker<br />
1 Päckchen Vanillezucker<br />
<br />
<u>Für die Zucker Sirup : </u><br />
<a href="http://drolacooks.blogspot.de/2014/11/sugar-syrup-zuckersirup.html">http://drolacooks.blogspot.de/2014/11/sugar-syrup-zuckersirup.html</a><br />
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<b><u>Zubereitung:</u></b><br />
<br />
Backofen auf 200°C Vorheizen.<br />
<u><i>Die Creme:</i></u><br />
Alle Zutaten in einem Topf rühren. Dann auf mittlere Hitze rühren bis die Creme glatt und dick ist. und vom Herd nehemen.<br />
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<i><u>Kadayif :</u></i><br />
Die Kadayif Teig zerkleinen (mit den Hände oder eine Schere )<br />
Mit der Butter gießen und mit den Hände gut mischen.<br />
Die eine Hälfte der Kadayif teig in eine Form geben & mit den Fingre gut drucken. (Foto)<br />
Die Creme auf den Teig verteilen<br />
Die andere Hälfte der Teig darüber geben und ein bisschen mit den Fingern drucken.<br />
Im Ofen geben & ca. 25 minuten gold braun Backen.<br />
Mit dem abkühlte Zuckersirup gießen.<br />
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Sie Können auch mit geröstete Nüße aufüllung , oder einfack ohne füllung machen !<br />
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<span style="font-size: large;">الكنافه بالكريمه </span></div>
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<b><u>المكونات</u></b> : ٥٠٠ جم كنافة / ٢٥٠ جم زبدة مذابة </div>
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للكريمة : ٢٠٠ مل كريمة لباني / ٢٠٠ مل لبن / ٣ ملاعق كبيرة نشا / ٣ ملاعق كبيرة سكر / فانيليا</div>
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شراب السكر</div>
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<a href="http://drolacooks.blogspot.de/2014/11/sugar-syrup-zuckersirup.html">http://drolacooks.blogspot.de/2014/11/sugar-syrup-zuckersirup.html</a></div>
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<u><b>الطريقة</b></u> : سخني الفرن على ٢٠٠ درجة تقريبا</div>
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للكريمة : اخلطي مكونات الكريمة بمضرب البيض و سخنيهة على نار متوسطة مع إستمرار التقليب حتى تتخن الكريمة، ثم ارفعيها من على النار </div>
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الكنافة : قطعي الكنافة قطع صغيرة باليد أو المقص ، ثم اخلطيها مع الزبدة المذابة جيدا . ثم ضعي نصف كمية الكنافة في صنية مقاس ٢٦ و اضغطي جيدا باليد ، ثم وزعي الكريمة عليها ثم ضعي نصف الكنافة الباقي فوق الكريمة و اضغطي برفق </div>
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ضعي الصنية في الفرن حوالي ٢٥ دقيقة حتى تصبح ذهبية اللون ، ثم خرجيها من الفرن و اسقيها بالشربات البارد</div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgp1BpU3PoTJGtzdhEfTKofnTREHxY02uh5PDxJMDWwbzDzB6_id_k4TT4P1b1hCKsCAiQyDLjjEc4dXkWRoJ0jLn2McnF3bQGbVLITSEq1rGa_jfrhkkiP31A902J04EhAXRDC4D4xQ__V/s1600/IMG_20140708_135205.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgp1BpU3PoTJGtzdhEfTKofnTREHxY02uh5PDxJMDWwbzDzB6_id_k4TT4P1b1hCKsCAiQyDLjjEc4dXkWRoJ0jLn2McnF3bQGbVLITSEq1rGa_jfrhkkiP31A902J04EhAXRDC4D4xQ__V/s1600/IMG_20140708_135205.jpg" height="640" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">My Photo from Instagram<br />صورتي في إنستجرم<br />Mein Instagram Foto </td></tr>
</tbody></table>
</div>
Anonymoushttp://www.blogger.com/profile/09009546055912828460noreply@blogger.com1tag:blogger.com,1999:blog-7470997469007791847.post-37137900815089342015-02-01T09:51:00.000+01:002015-02-01T09:51:00.490+01:00Egyptian Semolina Cake. Agyptischer Grieß Kuchen . البسبوسة المصري <div dir="ltr" style="text-align: left;" trbidi="on">
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This is a very popular and well known Egyptian delicious recipe. It's made of Semolina Flour & soaked with light Sugar Syrup . It's a family favourite specially in the holly month of Ramadan , as it provides us with the Energy needed during fasting :)<br />
I've searched a lot for many recipes & this one is my favourite , it's Sally Foad's recipe ,she's a well known Egyptian Chef . I love this recipe it's really a no fail one !<br />
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<b><u>Ingredients: </u></b><br />
<a name='more'></a><br />
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( I used the measuring cups )<br />
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1 1/2 Cups Semolina<br />
1/2 Cup Shredded Cocoanut<br />
200 gm Yogurt<br />
100 gm Melted Butter<br />
1/2 Cup Sugar<br />
1 teaspoon Baking powder<br />
Roasted Nuts for decoration (optional )<br />
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Sugar Syrup : Recipe here : <a href="http://drolacooks.blogspot.de/2014/11/sugar-syrup-zuckersirup.html">http://drolacooks.blogspot.de/2014/11/sugar-syrup-zuckersirup.html</a><br />
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<b><u>Preparation:</u></b><br />
<br />
Preheat the Oven to 200°C<br />
In a Bowl , mix "<i>with Hands</i>" Semolina & Butter ,very good till Semolina is coated very well with Butter.<br />
Add Coconut & continue mixing with hands .<br />
Add the rest of the ingredients & mix well. (This Batter is Thick )<br />
Put in a 24 cm Cake form & try to smooth the surface with a spatula.<br />
Enter the Oven for nearly 30 minutes till the top is golden Brown.<br />
Take from Oven & directly pour the "<i>Hot</i>" Syrup on the "<i>Hot</i>" Cake (Basbousa) .<br />
Leve it for 10 minutes till the Cake abosorbs all syrup.<br />
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<i><u>Serving:</u></i><br />
Warm or Cold & it's delicious with Whipped cream.<br />
Keep in an airtight container to keep it fresh.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcm7he8co4CeFOJhuEF2wI-Vd7HBXYx-xNeIYA9hfkNEw_JGhaXRgWFQfT3dn_-scUFjL7XFBhKkKatyrBeRZLcMD_I2YMGI1i8cesH-1XZdyDaQW3Mf-iDHu59OyOxL1r4R7Jxi2xWAew/s1600/IMG_1894.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcm7he8co4CeFOJhuEF2wI-Vd7HBXYx-xNeIYA9hfkNEw_JGhaXRgWFQfT3dn_-scUFjL7XFBhKkKatyrBeRZLcMD_I2YMGI1i8cesH-1XZdyDaQW3Mf-iDHu59OyOxL1r4R7Jxi2xWAew/s1600/IMG_1894.JPG" height="640" width="426" /></a></div>
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<span style="font-size: large;">Ägyptischer Grieß-Kuchen</span></div>
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<b><u>Zutaten:</u></b><br />
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1 1/2 Tassen Hartweizengrieß<br />
1/2 Tasse geraspelt Kokosnuss<br />
200 g Joghurt<br />
100 g geschmolzener Butter<br />
1/2 Tasse Zucker<br />
1 Teelöffel Backpulver<br />
Geröstete Nüsse für die Dekoration (optional)<br />
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Zuckersirup : Rezept : <a href="http://drolacooks.blogspot.de/2014/11/sugar-syrup-zuckersirup.html">http://drolacooks.blogspot.de/2014/11/sugar-syrup-zuckersirup.html</a><br />
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<u><b>Zubereitung:</b></u><br />
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Den Backofen auf 200 ° C vorheizen.<br />
In einer Schüssel "mit den Händen" Grieß & Butter mischen, bis Grieß sehr gut mit der Butter überzogen.<br />
Kokosnuss hinzufügen & weiter Mischen mit den Händen.<br />
Fügen Sie die restlichen Zutaten und gut mischen. (Dieser Teig ist dick)<br />
Den Teig in einer 24 cm gebutterte Kuchenform legen und die Oberfläche mit einem Spatel glätten.<br />
Im Backoven geben für ca.30 minuten bis der Goldbraun ist.<br />
Nehmen Sie vom Ofen und dirket dem heißen Kuchen mit dem heißen Sirup gießen.<br />
Lassen Sie den Kuchen für ca.10 Minuten, bis den Sirup ist aufgenommen.<br />
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Servieren:<br />
Warm oder Kalt ,oder mit Schlagsahne.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpX-pAnLqzZ0B7ky5LIXtgcOx_EOI7wt0K8EtMS7gHf7uTkUYcZrlUUATtkvIjHKWRth3uFbaa_LHqBAT1E8-QflqTIprOZlXtcfRqONRYalSMdS0Vvn_6itR_wFRcnoXzvhyPFuCw3Lig/s1600/IMG_1891.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpX-pAnLqzZ0B7ky5LIXtgcOx_EOI7wt0K8EtMS7gHf7uTkUYcZrlUUATtkvIjHKWRth3uFbaa_LHqBAT1E8-QflqTIprOZlXtcfRqONRYalSMdS0Vvn_6itR_wFRcnoXzvhyPFuCw3Lig/s1600/IMG_1891.JPG" height="640" width="426" /></a></div>
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<span style="font-size: large;">البسبوسة </span></div>
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هذه الوصفة الجميلة هي وصفة شف سالي فؤاد ، عجبتني جدا ، أحلى وصفة بسبوسة عملتها :) الوصفة في الفيدو دة<br />
<a href="https://www.youtube.com/watch?v=Hm_AKlIN1-M">https://www.youtube.com/watch?v=Hm_AKlIN1-M</a></div>
Anonymoushttp://www.blogger.com/profile/09009546055912828460noreply@blogger.com1tag:blogger.com,1999:blog-7470997469007791847.post-2652350626517052512014-12-10T12:01:00.003+01:002014-12-10T12:18:54.893+01:00Triple Chocolate Cake . Triple Schokladentorte . تورتة الشكولاتة ذات الثلاث طبقات <div dir="ltr" style="text-align: left;" trbidi="on">
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This Cake was a very special Cake I made, as I made it for my Husband's Birthday :) He loves Chocolate, so I decided to make something with triple Chocolate layers !<br />
I used a Cake that I made before & that we all love , then added a layer of Chocolate Ganache, then a layer of chocolate Mousse . It was so chocolaty & so delicious ! For Chocolate lovers, you will all love this Cake for sure !<br />
You Can decorate with Fresh Fruits or Berries or Whipped Cream, just use your own creation for decorating. This Cake also looks really elegant & can be used in family fests or celebrations .<br />
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عملت كيك الشكولاته في عيد ميلاد زوجي ، دي عبارة عن طبقات من الشكولاتة ، أول طبقة ، كيك الشكولاتة إلي دايماً باستخدامه ، و ثاني طبقة صوص الشكولاتة اللذيذ ، والطبقة الثالثة ، طبقة موس الشكولاتة ، من المكن أيضا إضافة طبقة رابعة من صوص الشكولاتة فوق الكيك . ثم تزيين الكيك بالفاكهة المحببة لكم ، أو من الممكن تزيين الكيك بالكريمة المخفوقة . الأولاد بيحبو الكيكة دي جدا ، فمن المكن عملها في أعياد ميلادهم ، أو في إحتفالات العائلة أو الأعياد . الوصفة سهلة جداً عبارة عن تجميع لوصفات عملتها قبل كدة.</div>
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Das ist eine schichteten Torete ,die habe ich in meinem Manns Geburtstag gemacht , die ist sehr lecker , Kinder & Erwachsenne mögen sie.<br />
Das Rezept ist so einfach , aus drei Schichten gemacht , Die erste Schicht Schokoladen Kuchen , Die Zweite , Schokoladen Soße , Die dritte Schokoladenmousse.<br />
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<div style="text-align: center;">
Recipe (Cake form 26 cm )</div>
<div style="text-align: center;">
Rezept (Kuchenform 26 cm )</div>
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الوصفة </div>
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1 )<br />
Chocolate Cake & Chocolate Sauce<br />
Schoko-Kuchen & Schokoladen Soße<br />
كيك الشكولاتة وصوص الشكولاتة<br />
: <a href="http://drolacooks.blogspot.de/2012/09/the-perfect-chocolate-cake.html">http://drolacooks.blogspot.de/2012/09/the-perfect-chocolate-cake.html</a><br />
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Wait till it cools then pour the Chocolate Mousse on top.<br />
Der Kuchen abkülen lassen , dann mit der Mousse gießen.<br />
انتظري حتى تبرد الكيكة ثم صبي فوقها موس الشكولاتة <br />
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<br />
2)<br />
Chocolate Mousse<br />
Schoko-Mousse<br />
موس الشكولاتة<br />
<a href="http://drolacooks.blogspot.de/2012/11/chocolate-mousse-schokoladenmousse.html">http://drolacooks.blogspot.de/2012/11/chocolate-mousse-schokoladenmousse.html</a><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjP2BgqNwx15VbNR3_x8O7wz-8HJzOlUzgwzmO5aJf26DDqLWDDQlomgbKj32K4SzmtjrrC7xfTIzDMXQMl_taNGXKkD7SBN6Wj9V3P9eebyuGWrtqtY_DkiV4xAy34Kpg_Fmc2z1vcq4vD/s1600/IMG_0339.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjP2BgqNwx15VbNR3_x8O7wz-8HJzOlUzgwzmO5aJf26DDqLWDDQlomgbKj32K4SzmtjrrC7xfTIzDMXQMl_taNGXKkD7SBN6Wj9V3P9eebyuGWrtqtY_DkiV4xAy34Kpg_Fmc2z1vcq4vD/s1600/IMG_0339.JPG" height="640" width="426" /></a></div>
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Decorate with Berries or <a href="http://drolacooks.blogspot.de/2013/10/chocolate-sauce-ganache-schokoladensoe.html" target="_blank">Chocolate Sauce</a><br />
Mite Beeren oder noch <a href="http://drolacooks.blogspot.de/2013/10/chocolate-sauce-ganache-schokoladensoe.html" target="_blank">Schokoladen Soße</a> oder Schlagsahne dekorieren<br />
زينيها كما تحبي ، أو زينيها <a href="http://drolacooks.blogspot.de/2013/10/chocolate-sauce-ganache-schokoladensoe.html" target="_blank">بصوص الشكولاتة</a> </div>
Anonymoushttp://www.blogger.com/profile/09009546055912828460noreply@blogger.com2tag:blogger.com,1999:blog-7470997469007791847.post-12551206655106962782014-12-03T12:25:00.001+01:002014-12-03T12:25:28.521+01:00Basic Chicken Soup . Hühnersuppe das Grundrezept . أساسيات شوربة الفراخ <div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPzLWeAYbbVJpQBMmbOOB2XSV0NTrjQ60I-bxP29EGq6NBLVsVPl2VPAoqFpe2nPHwppSyNGnQK7F6vZxWd0Wv7JPSSrdb47M3CK7B_Eaqi41lg-7XRKba7QYAqx1bvMPnoc36LvcplM70/s1600/DSCN4863.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPzLWeAYbbVJpQBMmbOOB2XSV0NTrjQ60I-bxP29EGq6NBLVsVPl2VPAoqFpe2nPHwppSyNGnQK7F6vZxWd0Wv7JPSSrdb47M3CK7B_Eaqi41lg-7XRKba7QYAqx1bvMPnoc36LvcplM70/s1600/DSCN4863.JPG" height="640" width="480" /></a></div>
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This is the basic Chicken Soup recipe that I use in all Soup dishes here in my Blog .</div>
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I also use the same recipe for Meat Soup. It's always perfect & full of nice flavors .</div>
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You can also use the same recipe for Rice or vegetable dishes.</div>
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<b><u>Ingredients:</u></b></div>
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1 Soup Chicken </div>
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5 Cups of Water ( sometimes you need more)</div>
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1 large sized Onion (peeled & chopped)</div>
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2 medium sized Carrot (peeled & chopped )</div>
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2 celery sticks</div>
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3 Bay leaves</div>
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3 Cardamom cloves</div>
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Salt & pepper</div>
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<u><b>Preparation:</b></u></div>
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In a wide pot , Add Water ,the chopped Onion & Carrot , the Chopped celery stick , Bay leaves ,Cardamom , Salt & Pepper.</div>
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Wash you Chicken well & add it to Water (breast side down ) & turn on the heat on high, till it starts boiling, ( The Water should be covering the Chicken & Vegetables)</div>
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Reduce the heat to medium & let it simmer for nearly 1 hour.</div>
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During simmering ,remove all foam that forms on the sides of the Pot to have a clear soup.</div>
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Remove the Chicken & drain the Soup from ingredients & now you have a delicious homemade Chicken Soup to use as a base for any type of Soup you like !</div>
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You can store your Broth for nearly 3-4 days in Fridge.</div>
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<span style="font-size: x-large;">Hühnersuppe</span></div>
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<b><u>Zutaten:</u></b><br />
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1 Suppe Hühner<br />
5 Tassen Wasser (manchmal braucht man mehr)<br />
1 große Zwiebel (geschält und gehackt)<br />
2 mittelgroße Karotten (geschält und gehackt)<br />
2 Selleriestangen<br />
3 Lorbeerblätter<br />
3 Kardamom<br />
Salz und Pfeffer<br />
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<b><u>Zubereitung:</u></b><br />
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In einem Topf , geben Sir Wasser, die gehackte Zwiebel und Karotte, die Gehackte Sellerie Stick, Lorbeerblätter, Kardamom, Pfeffer & Salz.<br />
Das Hähnchen gut waschen und im Wasser (Brustseite nach unten) hinzufügen. (Das Wasser sollte die Hähnchen und Gemüse bedecken ) und zum kochen bringen.<br />
Reduzieren Sie die Hitze auf mittlere und für fast 1 Stunde köcheln lassen.<br />
<u><i>Für klare Suppe: </i></u>den Schaum auf denOberfläche von zeit zu Zeit mit einem Löffel entfernen.<br />
Entfernen Sie das Huhn & ablassen Suppe aus Zutaten und jetzt haben Sie ein köstliche hausgemachte Hühnersuppe!<br />
Sie können Ihre Brühe fast 3-4 Tage im Kühlschrank lagern.<br />
Sie können auch das gleiche Rezept mit Fleisch benutzen, aber das Salz nur am ende hinzufügen.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzawG_s8bNcIvaCOvxAScgnTbP3lkEtwQNCesdeyWmMHMAlZHZZA554URhU5np_nUeh-3x1oPmqe_fYUr4AeDFnFL67CdFiKqGyiC9202VWzCLMsln0n9Sepm0w0sBJJ9qdsJpg1mIUHP9/s1600/DSCN4851.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzawG_s8bNcIvaCOvxAScgnTbP3lkEtwQNCesdeyWmMHMAlZHZZA554URhU5np_nUeh-3x1oPmqe_fYUr4AeDFnFL67CdFiKqGyiC9202VWzCLMsln0n9Sepm0w0sBJJ9qdsJpg1mIUHP9/s1600/DSCN4851.JPG" height="640" width="480" /></a></div>
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<span style="font-size: x-large;">أساسيات شوربة الفراخ </span></div>
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<u><b>المكونات </b></u>: ١ فرخة كبيرة ، يستحب فرخة بلدي ( فرخة للشوربة ) / ١ بصلة كبيرة / ٢ جزرة متوسطة / ٢ عود كرفس كبير / ٣ ورقات لورا / ٣ حبها / /ماء / ملح وفلفل حسب الرغبة </div>
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<u><b>الطريقة</b></u> : في حلة كبيرة ، قطعي البصلة والجزر والكرفس وضعيهم ، ثم ضيفي الفرخة المغسولة جيدا ( الصدر لتحت ) ، ضيفي ورق اللورا ، الحبهان والملح والفلفل ، ثم غطي الفرخة والخضروات بالماء ( حوالي ٥ أكواب ماء ) ، ضعيها على البوتاجاز على نار علي </div>
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حتى تغلي ثم وطي النار على حرارة متوسطة </div>
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<i><u>لتحصلي على شوربة خالية من الشوائب</u></i> : بالملعقة انزعي كل الرغاوي المتكونة على جوانب الفرخة ، كل ١٠ دقائق </div>
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اتركي الفرخة تنضج حوالي ساعة كاملة ،ثم انزعي الفرخة وصفيها من الخضروات ، والأن يمكنك إستخدم الشوربة كأساس لعمل أي نوع أخر من الشوربة </div>
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<u><b>ملحوظة </b></u>: من الممكن إستخدم نفس الطريقة مع اللحم ، مع عدم إضافة ملح من البداية </div>
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Anonymoushttp://www.blogger.com/profile/09009546055912828460noreply@blogger.com1tag:blogger.com,1999:blog-7470997469007791847.post-4081804722795953302014-11-18T12:13:00.001+01:002014-11-18T12:13:41.348+01:00Classic Apple Pie . Apfel-Pie . فطيرة التفاح <div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0m-6nr4sBD9Vl1GA1Di90In6u7j2O_txIdI8Kpd2PswpO9hf-7jOZ5FMxbyNk0vK6VheU7oqzSYxQPrGdhGIZL2t3F2PhnEblyznHQECNPBSCCYYXO5sfPb4vBev1YMV9Ybb0YSaZ2T3M/s1600/DSCN4580.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0m-6nr4sBD9Vl1GA1Di90In6u7j2O_txIdI8Kpd2PswpO9hf-7jOZ5FMxbyNk0vK6VheU7oqzSYxQPrGdhGIZL2t3F2PhnEblyznHQECNPBSCCYYXO5sfPb4vBev1YMV9Ybb0YSaZ2T3M/s1600/DSCN4580.JPG" height="640" width="480" /></a></div>
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I love anything with Apples ! This classic Apple Pie is always the perfect dessert for me , I love it warm or cold, with or without Vanilla Sauce !<br />
The recipe is from a book I like a lot called " Das Backbuch"<br />
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<b><u>Ingredients:</u></b> (for a 24 cm deep Pie dish)<br />
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<u>The dough:</u><br />
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350 g flour (about 2 cups)<br />
150 g cold butter (cut in cubes)<br />
2 tablespoons sugar<br />
6 tablespoons cold water<br />
2-3 tablespoons milk to brush the top<br />
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<u>filling:</u><br />
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1 Kg (approx 5) cooking apples (peeled & sliced)<br />
125 g sugar (about 1/2 cup)<br />
1 / 2-1 teaspoon cinnamon<br />
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<b><u>preparation:</u></b><br />
<br />
<u>The dough:</u><br />
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Knead dough ingredients till you have a smooth dough.<br />
Put the dough in plastic thin film and leave for about 30 minutes in the refrigerator<br />
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<u>The filling:</u><br />
Mix all ingredients ( Directly before adding to the Pie dish )<br />
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Preheat the oven to 220 ° C.<br />
Roll out about 2/3 of the dough on a lightly floured surface a 30 cm circle and put in a lightly brushed with Butter ,deep tart tin (24 cm)<br />
Spread the filling over the dough.<br />
Roll out the rest of the dough , & cover the top of the Pie.<br />
Make some opening with a Knife ,You can also make any shapes (leaves ) & stick it to the Pie top with Water ( as shown in photo ).<br />
Moisten the edges of the pastry dough with water and press firmly (with a fork)<br />
Brush the Pie top with Milk.<br />
Enter the oven for approximately 20 minutes, then reduce the temprature to 180 ° C and continue baking 20-30 minutes.<br />
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Serve warm or cold , with Vanilla Sauce , Racipe here: <a href="http://drolacooks.blogspot.de/2014/11/vanilla-sauce-vanillesauce.html">http://drolacooks.blogspot.de/2014/11/vanilla-sauce-vanillesauce.html</a><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLWdFP_LyTI0BOJcEjA8iMKVeWY3ahxlFZdtKG2c-bMN_CLn_XB1qYTVuacsjG_J7oK48abIySrCpcqrfv_TUbJthfQpzjFft-2G9GJYeK6T2ADiVGgSkNpG60Po4Lm6O8ZnLXgfMtMN4I/s1600/DSCN4543.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLWdFP_LyTI0BOJcEjA8iMKVeWY3ahxlFZdtKG2c-bMN_CLn_XB1qYTVuacsjG_J7oK48abIySrCpcqrfv_TUbJthfQpzjFft-2G9GJYeK6T2ADiVGgSkNpG60Po4Lm6O8ZnLXgfMtMN4I/s1600/DSCN4543.JPG" height="640" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small; text-align: left;">Add the Apple Filling to the Pie Dish</span><br />
<span style="font-size: small; text-align: left;">Die Füllung auf dem Teigform verteilen </span><br />
<span style="font-size: small; text-align: left;">، نخلط مكونات الحشو و نضعها فوق العجينة</span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRMMsv3Pc79AG4vCdjlQdoQAPFKK0wnoEiwLlePdEA2nnET_neEx2KRnHarBUqKkfrJEudCWAebECri129wM1onFmESWfkY36AEnrc34zXtHqyWl3zbs9RFmRYvbJcbg2cgtCOlLqHE3xs/s1600/DSCN4546.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRMMsv3Pc79AG4vCdjlQdoQAPFKK0wnoEiwLlePdEA2nnET_neEx2KRnHarBUqKkfrJEudCWAebECri129wM1onFmESWfkY36AEnrc34zXtHqyWl3zbs9RFmRYvbJcbg2cgtCOlLqHE3xs/s1600/DSCN4546.JPG" height="640" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small; text-align: left;">Add the rest of the dough to the top of the Pie & make some small opening with a knife</span><br />
<span style="font-size: small; text-align: left;">Den reslichen Teig zu einem passenden kreisrunden Deckel ausrollen.Den Rand des Teigboden mit Wasser befeuchten und gut andrücken (mit einer Gabel ) </span><br />
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لا تنسي أن تعملي فتحات صغيرة بالسكينة في العجينة ، و ممكن نعمل أشكال بالعجينة المتبقية ، و نلزقها بالماء فوق التارت</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRD-t4baawMXTYqd6FHAc-2soYRaFbfQ2JuvaLu3P3o1QYx8e5cZma78r7-CqW0u1vOVr0YJMX7mMU4yybypMLzqPfAUJcYwXx9HbXrNLUxVo6_qRwNMQDUqrfuIz7wGMAB13eXrNViHhT/s1600/DSCN4559.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRD-t4baawMXTYqd6FHAc-2soYRaFbfQ2JuvaLu3P3o1QYx8e5cZma78r7-CqW0u1vOVr0YJMX7mMU4yybypMLzqPfAUJcYwXx9HbXrNLUxVo6_qRwNMQDUqrfuIz7wGMAB13eXrNViHhT/s1600/DSCN4559.JPG" height="640" width="480" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3s4ys2jPzdpqOZEYHVYVfSSNak1Q2oZx2siVWuOdt92Mi56WqG1gDLazTW-oHKjxj7Pgt1tbnbHaPNqrCT7dQu74X6s9dGFYPj2DDg6Ra6zL02fMCQqDUF2S6ie8YPBpIkS0ZQ2GC4ITb/s1600/DSCN4616.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3s4ys2jPzdpqOZEYHVYVfSSNak1Q2oZx2siVWuOdt92Mi56WqG1gDLazTW-oHKjxj7Pgt1tbnbHaPNqrCT7dQu74X6s9dGFYPj2DDg6Ra6zL02fMCQqDUF2S6ie8YPBpIkS0ZQ2GC4ITb/s1600/DSCN4616.JPG" height="640" width="480" /></a></div>
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<span style="font-size: large;">Apfel-Pie</span></div>
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<b><u>Zutaten:</u></b> (für eine 24 cm Tartform)<br />
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<u>Den Teig :</u><br />
<br />
350 g Mehl ( ca. 2 Becher )<br />
150 g Kalte Butter (im Würfel geschnitten)<br />
2 EL Zucker<br />
6 EL Kaltes Wasser<br />
2-3 EL Milch zum bestreichen<br />
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<u>Füllung:</u><br />
<br />
1 Kg (ca. 5 ) Kochäpfel ( geschält & in scheiben geschnitten)<br />
125 g Zucker ( ca. 1/2 Tasse )<br />
1/2-1 TL Zimt<br />
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<b><u>Zubereitung:</u></b><br />
<br />
<i>Den Teig :</i><br />
<br />
Teig Zutaten zu einem glatt Teig verkneten.<br />
In Frischhaltfolie einschalgen und ca. 30 minuten im Kühlschrank lassen<br />
<br />
<i>Die Füllung:</i><br />
Alle Zutaten mischen.<br />
<br />
<br />
Den Backofen auf 220°C vorheizen.<br />
ca. 2/3 des Teiges auf einer leicht bemehlten arbeitsfläsche zu einem 30 cm großen Kreis ausrollen und in eine tiefe Tarteform (24 cm) damit auslegen.<br />
Die Füllung auf dem Teigform verteilen .<br />
Den reslichen Teig zu einem passenden kreisrunden Deckel ausrollen.Den Rand des Teigboden mit Wasser befeuchten und gut andrücken (mit einer Gabel ) <br />
Aus den Teigresten Blätter ausschneiden , mit wasser befeuchten und auf den Teig Deckel anbringen.<br />
Den Teigdeckel mit Milch bestreichen & 3-4 Schlize einstechen.<br />
Im Ofen geben ca. 20 minuten ,Dann die Tempratur auf 180°C reduzieren und weiter 20-30 minuten backen.<br />
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Warm oder Kalt servieren , mit oder ohne Vanille Soße.<br />
Vanilesoße Rezept: <a href="http://drolacooks.blogspot.de/2014/11/vanilla-sauce-vanillesauce.html">http://drolacooks.blogspot.de/2014/11/vanilla-sauce-vanillesauce.html</a><br />
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<span style="font-size: large;">فطيرة التفاح </span></div>
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<br /></div>
<div style="text-align: right;">
هذه الفطيرة لذيذة جدا، و ممكن تجربتها مع أنواع مختلفة من الفاكهة مثل الكمثرى </div>
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<br /></div>
<div style="text-align: right;">
<u><b>المكونات</b></u> : للعجينة : ٣٥٠ جم دقيق / ١٥٠ جم زبدة باردة / ٢ ملعقة كبيرة سكر / ٦ ملاعق كبيرة ماء بارد / ٢-3 ملعقة كبيرة لبن لدهن الوجه </div>
<div style="text-align: right;">
الحشو : كيلوجرام تفاح أخضر مقشر (أو لا حسب الرغبة ) و مقطع شرائح / ١/٢ كوب سكر / ١/٢ - ١ ملعقة قرفة </div>
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<br /></div>
<div style="text-align: right;">
<b><u>الطريقة</u></b> : تعجن مكونات العجينة حتى تصبح طرية وناعمة و توضع في الثلاجة تستريح حوالي نصف ساعة . </div>
<div style="text-align: right;">
نحضر صينية تارة عميقة ، مقاس ٢٤ وندهنه بالزبدة والدقيق، نفرد ٢/٣ العجينة ونضعها في قاع الصنية ، نخلط مكونات الحشو و نضعها فوق العجينة ، ثم نفرد ١/٣ العجينة الباقي ونغطي بيه التارت ، لا تنسي أن تعملي فتحات صغيرة بالسكينة في العجينة ، و ممكن نعمل أشكال بالعجينة المتبقية ، و نلزقها بالماء فوق التارت</div>
<div style="text-align: right;">
, و ادهني سطح الفطيرة باللبن ,زييني أطراف التارت بالشوكة ،كما هو موضح بالصورة ، و ادهني الأطراف بقليل من الماء قبل الدخول للفرن </div>
<div style="text-align: right;">
ادخلي التارت فرن مسخن مسبقا على حرارة ٢٢٠ حوالي ٢٠ دقيقة ثم خفضي الحراره إلى ١٨٠ درجة و اخبزي ل-٢٠-٣٠ دقيقة أخرى </div>
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قدميها دافئة أو باردة مع صوص الفانيليا ، الوصفة هنا</div>
<div style="text-align: right;">
<a href="http://drolacooks.blogspot.de/2014/11/vanilla-sauce-vanillesauce.html">http://drolacooks.blogspot.de/2014/11/vanilla-sauce-vanillesauce.html</a></div>
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Anonymoushttp://www.blogger.com/profile/09009546055912828460noreply@blogger.com0tag:blogger.com,1999:blog-7470997469007791847.post-64776098135865620262014-11-13T10:21:00.001+01:002014-11-18T14:22:38.017+01:00Vanilla Sauce . Vanillesauce . صوص الفانيليا <div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEja4oiviZnFgd9mExY_XSwmxuTQlutbQs_LPU9Z88uCT6wohtB73X99PjTXQ8qQS-3wJHh8He3bCpTKaCPo5LOjEV9M5KgtjDPSap04HOOORZHjoZJksrajfBke3UqIo-covCI2gYVNr7SU/s1600/DSCN4661.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEja4oiviZnFgd9mExY_XSwmxuTQlutbQs_LPU9Z88uCT6wohtB73X99PjTXQ8qQS-3wJHh8He3bCpTKaCPo5LOjEV9M5KgtjDPSap04HOOORZHjoZJksrajfBke3UqIo-covCI2gYVNr7SU/s640/DSCN4661.JPG" width="480" /></a></div>
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<a name='more'></a><br />
<br />
<b><u>Ingredients:</u></b><br />
<br />
400 ml Milk<br />
200 ml Cream<br />
2 Egg yolks<br />
3- 4 Tablespoons Sugar<br />
1 Vanilla bean<br />
2 teaspoons Corn Starch (or more for thicker Sauce )<br />
<br />
<b><u>Preparation:</u></b><br />
<br />
In a Bowl , Whisk together add 2 tablespoons Milk , 2 Egg Yolks & 2 Teaspoans Starch .<br />
In a Saucepan over on the Oven , heat together Milk, Cream ,Sugar & open the Vanilla bean & scrape down the edges & add it to the MilkCream mixture. Bring mixture to boil & remove from heat.<br />
Pour the Milk mixture slowley in the Bowl over the Egg Yolk mixture while whisking.<br />
Add the mixture once again to the Saucepan & over medium heat keep whisking till the Sauce thickens.<br />
Let cool compeletely before using.<br />
<br />
Serve with Apple Pie : Recipe here: <a href="http://drolacooks.blogspot.de/2014/11/classic-apple-pie-apfel-pie.html">http://drolacooks.blogspot.de/2014/11/classic-apple-pie-apfel-pie.html</a><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhME-tmNOtS9B5sAv1XHhOh93JNgv-PiAOxsXw4LOyYGi0BtVrJm-KfggRvtQR1b0L60eCvbK_waRsbb_tPRv6G3USqVijfysWtixtpLClig6d83GM48mHeqDUlKYQWc_sXQ69zA6i8uEwd/s1600/DSCN4539.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhME-tmNOtS9B5sAv1XHhOh93JNgv-PiAOxsXw4LOyYGi0BtVrJm-KfggRvtQR1b0L60eCvbK_waRsbb_tPRv6G3USqVijfysWtixtpLClig6d83GM48mHeqDUlKYQWc_sXQ69zA6i8uEwd/s320/DSCN4539.JPG" width="240" /></a></div>
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<span style="font-size: large;">Vanillesauce</span></div>
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<span style="font-size: large;"><br /></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHucC4VgOJd1b8uVNnPxkKLOVuaPqqFnUioTYyD8v2obvdVKefmYZBS92O68HxQFDsb6dIzk2D-CMkXfEet9aVZw5UodaopdPsvmKhkBiNWaLciME-XucpY-d2fYZOw5Vwzo-U8PJSO_BG/s1600/DSCN4549.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHucC4VgOJd1b8uVNnPxkKLOVuaPqqFnUioTYyD8v2obvdVKefmYZBS92O68HxQFDsb6dIzk2D-CMkXfEet9aVZw5UodaopdPsvmKhkBiNWaLciME-XucpY-d2fYZOw5Vwzo-U8PJSO_BG/s640/DSCN4549.JPG" width="480" /></a></div>
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<br />
<u><b>Zutaten :</b></u><br />
<br />
400 ml Milch<br />
200 ml Schlag Sahne<br />
2 Eigelb<br />
3-4 EL Zucker<br />
1 Vanilleschote<br />
2 TL Stärke<br />
<br />
<b><u>Zubereitung:</u></b><br />
<br />
2 EL Milch, mit Eigelben & Zucker & Stärke in einer Schüssel verrühren.<br />
Vanilleschote aufschlitzen & da Mark heraus kratzen.<br />
Vanillemark , Milch & Sahne in einen Topf geben & zum kochen bringen & vom Herd nehmen.<br />
Die heiße Milch-Sahne unter ständigem Rühren zur Eigelb mischung gießen.<br />
Alles wieder in den Topf füllen & unter ständigem Rühren aufkochen (bis die Soße dick ist)<br />
Abkühlen lassen.<br />
<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8pT15icOnbr4pWhqjcdRVniOvUXbYPGlT3tZR_HSiJ3XcOHUxF4Xc9gxJw1CiMxfN58pLsC7gX3u4ZAP-kLNJkV-otu9WwDRg8fIku96xC_CvuVw5jai85gJAHOya5i9MKC7mIQhG8O8T/s1600/DSCN4636.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8pT15icOnbr4pWhqjcdRVniOvUXbYPGlT3tZR_HSiJ3XcOHUxF4Xc9gxJw1CiMxfN58pLsC7gX3u4ZAP-kLNJkV-otu9WwDRg8fIku96xC_CvuVw5jai85gJAHOya5i9MKC7mIQhG8O8T/s640/DSCN4636.JPG" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><a href="http://drolacooks.blogspot.de/2014/11/classic-apple-pie-apfel-pie.html">http://drolacooks.blogspot.de/2014/11/classic-apple-pie-apfel-pie.html</a></td></tr>
</tbody></table>
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<div style="text-align: center;">
<span style="font-size: large;">صوص الفانيليا </span></div>
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<br /></div>
<div style="text-align: right;">
<b><u>المكونات</u></b> : ٤٠٠ مل لبن / ٢٠٠ مل كريمة لباني / ٢ صفار بيض / ١ عود فانيليا ( أو فانيليا بودرة عادية ) / ٢ ملعقة صغيرة نشا ( أو أكثر للحصول على صوص أسمك ) / ٣-٤ ملاعق كبيرة سكر </div>
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<br /></div>
<div style="text-align: right;">
<u><b>الطريقة </b></u>، في وعاء كبير ضيفي ٢ ملعقة كبيرة لبن مع صفار البيض والسكر و النشا و إخلطيهم جيد جدا </div>
<div style="text-align: right;">
في حله على النار ضيفي اللبن والكريمة ، و افتحي عود الفانيليا بالطول و إكحتي حبات الفانيليا ، و ضيفي الحبات لخليط اللبن ، انتظري حتى تصل للغليان و ارفعي الحلة من النار و ضفيها ببطء لخليط صفار البيض في الوعاء مع التقليب المستمر</div>
<div style="text-align: right;">
رجعي الخليط مرة أخرى للحلة و ضعيها على النار و قلبي على نار متوسطة حتى يصبح الخليط سميك ، اتركيه ليبرد تماما قبل الاستخدام </div>
<div style="text-align: right;">
استخدميه مع جميع أنواع الكيك والحلويات.</div>
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Anonymoushttp://www.blogger.com/profile/09009546055912828460noreply@blogger.com1tag:blogger.com,1999:blog-7470997469007791847.post-325916686791523122014-11-13T09:49:00.000+01:002015-02-01T09:50:03.001+01:00Sugar Syrup - Zuckersirup - شراب السكر <div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZQP1cOoHYF6lLFG5Ya6LenbZZEwb0Zac3gEhVd4Aq5X6G82s3rHGSdnQFeZWlAgEMMb-TM7fQ__oJ5ZgkelgVKG0BSh1nlpunoYISacC-XLBiJEaPZPnpqH29wYnL4bhlRh0dZnz1Mtaq/s1600/DSCN4840.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZQP1cOoHYF6lLFG5Ya6LenbZZEwb0Zac3gEhVd4Aq5X6G82s3rHGSdnQFeZWlAgEMMb-TM7fQ__oJ5ZgkelgVKG0BSh1nlpunoYISacC-XLBiJEaPZPnpqH29wYnL4bhlRh0dZnz1Mtaq/s640/DSCN4840.JPG" width="480" /></a></div>
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<br />
<b><u>Ingredients:</u></b><br />
<br />
<a name='more'></a><br />
<br />
1 Cup Sugar<br />
1 Cup Water<br />
Vanilla<br />
1 Teaspoon Lemon Juice<br />
<br />
<b><u>Preparation:</u></b><br />
<br />
In a medium saucepan,combine Sugar & water , bring to boil , keep stirring till Sugar has completely dissolved. Add the Vanilla & Lemon & leave cooking for 3 minutes than leave to cool.<br />
<br />
<u>If you want a light Syrup</u> , Don't add Lemon & remove away for heat after Sugar dissolves.<br />
<u>If you want a thick Syrup</u> , Add Lemon & keep boling for nearly 5 minutes then turn off the heat & leave to cool.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoNLNlvJGecal_i8NbEPQh4tc-YI5k3Gus6v9OvYjX60Ov4cUWbkIQmXTGetHPZ1ToQCvdAvcrlbN_1Jd28NLIriIwsn2642fjRAyx0IvC8oTYxXntjNy1bDhfBvoUnMdZ3EUCugO52Oz7/s1600/DSCN4836.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoNLNlvJGecal_i8NbEPQh4tc-YI5k3Gus6v9OvYjX60Ov4cUWbkIQmXTGetHPZ1ToQCvdAvcrlbN_1Jd28NLIriIwsn2642fjRAyx0IvC8oTYxXntjNy1bDhfBvoUnMdZ3EUCugO52Oz7/s640/DSCN4836.JPG" width="480" /></a></div>
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<div style="text-align: center;">
<span style="font-size: large;">Zuckersirup</span></div>
<br />
<u><b>Zutaten:</b></u><br />
<br />
1 Tasse Zucker<br />
1 Tasse Wasser<br />
Vanillezucker<br />
1 TL Zitronensaft<br />
<br />
<b><u>Zubereitung:</u></b><br />
<br />
Wasser & Zucker zum kochen bringen bis Zucker gelöst ist. Vanillezucker & Zitronensaft dazugeben , ca. 3 minuten kochen Dann abkühlen lassen.<br />
<u>Für leichten Sirup :</u> Zitronensaft <i>nicht</i> hinzufügen & nicht kochen.<br />
<u>Für dicken Sirup</u> : Zitronensaft hizufügen & ca. mehr 5 minuten kochen lassen , Dann ca. 1 Stunde abkühlen.<br />
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<span style="font-size: large;">شراب السكر ، القطر ،الشربات </span></div>
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<br /></div>
<div style="text-align: right;">
<u><b>المكونات </b></u>: ١ كوب سكر ، ١ كوب ماء ، فانيليا ، ١ ملعقة صغيرة عصير ليمون </div>
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<br /></div>
<div style="text-align: right;">
<u><b> الطريقة </b></u>، على النار ضيفي الماء والسكر حتى يذوب السكر ، ثم ضيفي الفانيليا والليمون </div>
<div style="text-align: right;">
<br /></div>
<div style="text-align: right;">
<u>للحصول على شراب خفيف</u> ، لا تضيفي الليمون وارفعيه من النار بعد الغليان و اتركيه يبرد </div>
<div style="text-align: right;">
<u>للحصول على شراب ثقيل</u> ، ضيفي الليمون و اتركيه يغلي حوالي ٥ دقائق ثم اتركيه يبرد حوالي ساعة</div>
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Anonymoushttp://www.blogger.com/profile/09009546055912828460noreply@blogger.com2tag:blogger.com,1999:blog-7470997469007791847.post-62689466899751721212014-05-25T14:16:00.000+02:002014-05-27T12:03:33.373+02:00Basic Tart crust recipe.Pastetenteig . أساسيات عمل التارت <div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYoK5EFKlRYtpdcZpK-zTUs4gOAzjP5-C3S1AkIbSDxFI_FU1tEJ-acdkxi9HDFFChoWAXVMntsmgo7qXpGGxjKTvM3qp4ip9EOvC0VbSB21M4p3alv3ChASU2QDEg1Z17FXjFCT8Ze1UN/s1600/DSCN2674.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYoK5EFKlRYtpdcZpK-zTUs4gOAzjP5-C3S1AkIbSDxFI_FU1tEJ-acdkxi9HDFFChoWAXVMntsmgo7qXpGGxjKTvM3qp4ip9EOvC0VbSB21M4p3alv3ChASU2QDEg1Z17FXjFCT8Ze1UN/s1600/DSCN2674.JPG" height="640" width="480" /></a></div>
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<a name='more'></a><br />
<br />
Ingredients ( 4 , 10 cm Tart , or 1 big ,26 cm )<br />
Zutaten ( 4 , 10 cm kleine Tartlet (Törtchen) ,oder 1 große ,26 cm Tart )<br />
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<b><u>المكونات</u></b> : (تكفي عمل ٤ تارت صغيرة أو ١ كبيرة مقاس ٢٦ سم</div>
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كوب ونصف دقيق / ١٢٥ جم زبدة باردة / 3 ملاعق كبيرة سكر / ١ بيضة / ٢ ملعقة كبيرة ماء بارد</div>
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<b><u>Preparation :</u></b><br />
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Preheat your Oven to 200°C.<br />
Mix ingredietns well with hands , roll out the dough between 2 parchament papers & cut into 4 small circles (The size of your Tart forms).<br />
Put your Dough in the nonstick Tart forms (or simply brush with some Butter & sprinkle some Flour) & make some holes with a Fork.<br />
Put Parchment paper over your dough & some small stones or beans ( weight ) over the parchament paper (Blind baking ) , Bake for 10 minutes ,then remove the Parchamnet paper & stones & continue baking for another 10 minutes.<br />
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<i><u>A Tip</u></i> :<br />
* You can make the Tart forms 1-2 Days before serving , just keep it in an airtight container.<br />
*To prevent your Tart from being soggy : You can brush your Tart shell with Apricot Jam (dissolved in Water ) & leave it to dry for 10 minutes.<br />
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<b><u><span style="color: blue;">Zubereitung:</span></u></b><br />
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<span style="color: blue;">Backofen vorheizen (200°C )</span><br />
<span style="text-align: center;"><span style="color: blue;">Alle Teigzutaten zu einem Teig verkneten und Zwichen 2 Backpapier ausrollen ( oder auf einer bemehlten Arbeitsfläche dünn ausrollen.) </span></span><br />
<span style="text-align: center;"><span style="color: blue;">Im Tartförmchen auslegen.</span></span><br />
<span style="text-align: center;"><span style="color: blue;">Mehrmals mit einer Gabel einstechen, damit der Teig beim Backen keine Luftblasen bekommt. </span></span><br />
<span style="text-align: center;"><span style="color: blue;">Die Form mit Deko-steine (oder getrockneten Erbsen) füllen und 10 Minuten im vorgeheizten Backofen blind backen.</span></span><br />
<span style="text-align: center;"><span style="color: blue;">Nach 10 minuten , Das Backpapier mit Steine entfernen & noch 10 minuten backen.</span></span><br />
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<span style="text-align: center;"><span style="color: blue;"><i><u>Ein Tipp:</u></i></span></span><br />
<span style="text-align: center;"><span style="color: blue;">*Um Ihre Tart matschig zu verhindern: Sie können Ihre Tart Shell mit Aprikosenkonfitüre (gelöst in Wasser) bursten und für 10 Minuten trocknen lassen.</span></span><br />
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<span style="text-align: center;"><span style="color: blue;">* </span></span><span style="color: blue;">Sie können das Törtchen 1-2 Tage vor dem Servieren Backen , & in einer Plastikdose im Kühlschrank behalten.</span><br />
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<u><b>الطريقة </b></u>: يسخن الفرن على حرارة ٢٠٠ ، ثم تخلط جميع المكونات حتى نحصل على عجينة متماسكة ، تفرض العجينة بين ورقتين زبدة ، ثم تقطع ٤ دوائر حجم فورمة التارت، توضع العجينة في فورمة التارت (بعد دهن القليل من الزبدة ورش الدقيق ) ثم يوضع فوقها ورق زبدة وأي ثقل ، ونخبزهة ١٠ دقائق،ثم نرفع الورق بالثقل ونخبز ١٠ دقائق أخرى </div>
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نصيحة : من الممكن عمل قواعد التارت قبل التقضين بيوم أو إثنان ، و حفظهم في الثلاجة في علبة محكمة الغلق *</div>
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لمنع التارت من أنها تطرى ،ندهن التارت بمربه المشمش المذابة في القليل من الماء ونتركها لتبرد * </div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj01h47viIx0M-hPzVVqtXdtptwJYwU1ZR8M1OnuSYqgTMkqbWdCXJMBRiNZxN7W4k4IzGUyxP_jDof77OW_P9opU3UCDpjmtJv9FBZ04VH2rhHZVEUO83YTE-r3LrSPuwwCah6Eo0YmAXK/s1600/DSCN2599.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj01h47viIx0M-hPzVVqtXdtptwJYwU1ZR8M1OnuSYqgTMkqbWdCXJMBRiNZxN7W4k4IzGUyxP_jDof77OW_P9opU3UCDpjmtJv9FBZ04VH2rhHZVEUO83YTE-r3LrSPuwwCah6Eo0YmAXK/s1600/DSCN2599.JPG" height="640" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Blind baking<br />
Blindbaken<br />
طريقة الخبز </td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAzU38xQsnbDu-rUqXKK9g_sPoWhF9qEGbjNr333hMa7S0j-QpEcxioVeswUZfGUYhNVQcBfbhl-I1YjTG3jFrRRkQIhK3PgOSilq7PFkOQt6s42yLstqivVYLr05tUSkgnmH2AJ7DvBtp/s1600/DSCN2628.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAzU38xQsnbDu-rUqXKK9g_sPoWhF9qEGbjNr333hMa7S0j-QpEcxioVeswUZfGUYhNVQcBfbhl-I1YjTG3jFrRRkQIhK3PgOSilq7PFkOQt6s42yLstqivVYLr05tUSkgnmH2AJ7DvBtp/s1600/DSCN2628.JPG" height="640" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Afetr Baking<br />
بعد الخبز </td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuVaBsZeLH6ia0_OmNtrIIghqmTH3oFcxeXkIEy3RnKeLIif0uI4wzFtDTzCkmiPYfU_xGhVAJnghnWgYKBLgAxHEsNi8atwmwfuQRiWcqbSGI8IoX3hwAHT3j9oe9YBWYRICSX5kZx3eB/s1600/DSCN2638.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuVaBsZeLH6ia0_OmNtrIIghqmTH3oFcxeXkIEy3RnKeLIif0uI4wzFtDTzCkmiPYfU_xGhVAJnghnWgYKBLgAxHEsNi8atwmwfuQRiWcqbSGI8IoX3hwAHT3j9oe9YBWYRICSX5kZx3eB/s1600/DSCN2638.JPG" height="640" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Prepare you favourite Fruit for the Filling<br />
Dein lieblings Obst zubereiten<br />
حضري فاكهتك المفضلة للحشو </td></tr>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3fYJrTXT3pO6HZBqGZAi8IbUUyHiqhC6GuFAOkDe1Q7co-T53pBx5MTEInHrgTWQg39Q8fjpeIvd0yY3JxYhMMAHMbqW4-8hyWCc-B4ZMSqBTCZlJUlXqE4q19DzEj7UPhzES9ouUtcnT/s1600/DSCN2713.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3fYJrTXT3pO6HZBqGZAi8IbUUyHiqhC6GuFAOkDe1Q7co-T53pBx5MTEInHrgTWQg39Q8fjpeIvd0yY3JxYhMMAHMbqW4-8hyWCc-B4ZMSqBTCZlJUlXqE4q19DzEj7UPhzES9ouUtcnT/s1600/DSCN2713.JPG" height="640" width="480" /></a></div>
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My Strawberries that I planted in my Balcony :)))</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguxLhHIKaiM8kvK4iw-HTh7q4Vb_3eVcgh5UbAAE1UYH1DpbMy2w2NNTiUHChjDCNJUtHDSRDb4fGoi4IwBrE8XLJcThlsrdGnrcPj4PbS80qJegcKDXcAdSdD9YYJWSBqptN5QSZUEh5w/s1600/DSCN2641.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguxLhHIKaiM8kvK4iw-HTh7q4Vb_3eVcgh5UbAAE1UYH1DpbMy2w2NNTiUHChjDCNJUtHDSRDb4fGoi4IwBrE8XLJcThlsrdGnrcPj4PbS80qJegcKDXcAdSdD9YYJWSBqptN5QSZUEh5w/s1600/DSCN2641.JPG" height="640" width="480" /></a></div>
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Pastry Cream for the Filling </div>
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Creme Patisiere </div>
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كريمة الكاسترد للحشو </div>
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<a href="http://drolacooks.blogspot.de/2014/05/pastry-cream-creme-patissiere.html">http://drolacooks.blogspot.de/2014/05/pastry-cream-creme-patissiere.html</a></div>
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You Can Sprinkle some Sugar on top of the Berries , or if you will eat latter , you can give it a glaze with Gelatine or Jelly .</div>
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Ihr Könnt Tortenguß benutezn mit den Obst</div>
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من الممكن إعطاء لمعة للفاكهة عن طريق إستخدام الجلاتين المذاب في الماء </div>
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Now your beautifull Tart is ready !</div>
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Jetzt, Dein Törtchen ist bereit !</div>
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الأن التارت جاهزة للتقديم </div>
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