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I suspect most of you think it has been pretty quiet around here because we’re crazed, sleep-deprived and wholly consumed with nuzzling squishy baby cheeks and, well, you wouldn’t be completely off-mark, minus the crazed part.
As far as I’m concerned, ice cream is the perfect dessert.
Of all beans, chickpeas are my favourite by far. I think it´s because beans can so easily become mushy, but garbanzos, being rock hard, hardly ever have that problem. Of course that´s what makes cooking them such a lengthy pursuit, so you can guess that this is another of those beans-in-a-jar recipes.
1 frying chicken or 6 breasts or 6 leg thigh quarters 1 cup flour black pepper and garlic powder (for sprinkling) Creole seasoning paprika cayenne pepper 1/2 cup butter
A typical selection of Arabic, or more specifically Khaleeji, sweets must include the famous Ghuraiba . Traditionally served plain or with nuts as a garnish to its rich crust, the Ghuraiba I’ll be posting about today will be a modern approach to the original recipe in the ghuraiba is coated in chocolate. You’ve probably heard of Oreo balls or Cake balls, now its time for “Ghuraiba balls.”
Harees bil Dajaj (Harees with Chicken) Harees is one of the daily Ramadan staples here in the UAE. It is easy on the stomach after a long day of fasting.
This dish, Balaaleet, immediately reminds me of Ramadan; as we only serve it in the holy month. It saddens me slightly to not be able to enjoy it throughout the year but hey, this is why it both tastes and feels special when made. This recipe actually belongs to my mother.
Kabsa Kabsa ( Arabic : كبسة kabsah ) is a family of rice dishes that are served mostly in Saudi Arabia — where it is commonly regarded as a national dish — and the other Arab states of the Persian Gulf . Kabsa, though, is believed to be indigenous to Yemen .
Mitchboos , as I call it, is actually the boiling of rice in stock. It can be made from chicken, lamb, fish or shrimp.
Croissants are a crescent-shaped French pastries which may be made from leavened or unleavened puff pastry dough.
One of my favorite treats served with coffee or tea in Morocco are Almond Croissants. Depending on the bakery, these might be sold as croissants aux amandes , croissants aux creme d'amandes or even simply croissants fourrés . Whatever the exact name, they are delicious – plain croissants are stuffed with a rich almond cream filling known as crème d'amandes .
Ingredients Flaky Butter Crust, recipe follows 6 ounces thick cut bacon, cut into narrow strips (or “ lardons ”) 2 large eggs 2 large egg yolks 1 1/4 cups half-and-half 1/4 teaspoon salt 1/4 teaspoon ground white pepper Pinch freshly grated nutmeg 1 cup grated Gruyere or Swiss Simple Salad, recipe follows
Ingredients 6 large eggs, beaten 1 1/2 cups heavy cream Salt and pepper 2 cups chopped fresh baby spinach, packed 1 pound bacon, cooked and crumbled 1 1/2 cups shredded Swiss cheese 1 (9-inch) refrigerated pie crust, fitted to a 9-inch glass pie plate Directions