Veal Escalope and Potatoe Skins.

Hello everybody.
Though I still have some cauliflower from yesterday but nobody accepted the idea to eat from it again,so rather than making something small with it I decided to keep it in the freezer and make something new.

After searching in  my Beef cookbook for something different to do I made this recipe, though I have previous failures in cooking veal this way but I liked this one and result was great, veal was tender inside and crispy from outside.

On the other hand I baked potatoes instead of making fries so as to try to minimize the damage, when done I sliced them lengthwise, removed pulp and mixed it with cream cheese, cheddar cheese, herbs and chili powder, filled potato skin again and roasted them.

Ingredients and method of veal:
* lean pieces of veal.
* one small grated onion, salt, pepper, mixed herbs and paprika.

Egg batter:

* 1/2 cup flour.
* 3 eggs.
* 2 tablespoons milk.

* Coating:

* 2 cups breadcrumbs.
* 2 tablespoons Parmesan cheese.
* some herbs and paprika if you like.

* rub spices, onion and herbs all over veal.
* mix flour, milk and eggs very well.
* coat veal with egg batter.
* coat with breadcrumbs Parmesan mixture.
* refrigerate for 1-2 hours then deep fry in very hot oil till golden.

Serve with potatoes and salad, made Ceazar today.

 

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wpid-wp-1423674113470.jpeg  veal,egg batter, breadcrumbs.

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wpid-wp-1423674167120.jpeg  filled potatoes.

wpid-wp-1423674050601.jpeg pickled olives,chili peppers and carrots.

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wpid-wp-1423674179993.jpeg  comfort food for sure.

 

 

 

 

 

 

 

 

 

 

 

Halva (حلاوه السميد).

Hello everybody, hope you’re enjoying the holiday so far.

Today we’re Mansaf-ing also,a record this month too much mansafs in such a short time,all by coincidence by the way.

A kind of dessert that’s both light and goes well with mansaf is this Greek recipe, they call it halva or semolina dessert.

Ingredients and method:

* 2 cups semolina ( you can use 1 coarse and 1 fine semolina or 2 fine )

* 3/4 cup vegetable oil.

* 3 cups sugar.

* 4 cups water.

* 1 tsp cinnamon.

* some almonds or walnuts for decoration.

 

* in one pan add semolina,oil  and cinnamon stir well  over low heat till all golden or brownish.

* in another pan boil sugar and water for 10 minutes.

* add syrup over semolina slowly and mix very well and leave to boil all together till it thickens.

* pour mixture in a mold or any shaped pan you have,you can add nuts in the bottom or later as you wish.

* leave in fridge to cool then turn it over and sprinkle with cinnamon before serving.

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20141006_134826  book photo.

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Date Rolls (مقروطه )

Hello everybody.
My sweet cousin requested this recipe since I started my blog, I didn’t have time or chance though. I usually make these cookies or rolls after Ramadan , serve them in Eid . Actually became my speciality. I took this recipe from my mother in-law’s cousin, though i’ve been doing them for years now but nothing beats hers..♡♥.
Tomorrow we’re going to visit a friend from old school days so I thought i’ll take some with me. A homemade present is always heart warming. Hope she’ll like them.

Ingredients and method:
* 5 cups flour
* 4 cups whole wheat flour (طحين اسمر ).
* 1 cup vegetable oil.
* 1 cup olive oil.
* 1 cup margarine or ghee.
* seeded and ground dates (2-3 packs).
* 1/2 cup sugar.
* 1 tsp sodium bicarbonate.
* 2 big spoons ground anise (يانسون ).
* 1 big spoon ground fennel (شومر ).
* 1 big spoon cinnamon.
* 2-3 spoons sesame seeds and black seeds ( سسمسم وقزحه ).
* 1 small spoon mahaleb (محلب )
* mix all oils and spices with flour well till it forms crumbles and leave overnight so as flour absorbs all oils and essences.

* to the dates add olive oil, cinnamon, anise powder, nutmeg, cardamom . A little sprinkle just to add some flavor.

* add warm water to flour enough to make a dough 1-2 cups..it must be easy to handle not hard nor soft.
* cut dough and dates to four portions.
* roll one part of dough to a big  thin rectangle between nylons.
* roll dates all to same size rectangle between wax paper or nylon.
* place date over dough and cut unorganized edges.
* roll dough and dates together 3 or 4 rolls.
* cut to 1 inch slices then pat with your hand to flatten them a bit.
* with a sharp knife cut surface to small lines.
* bake in a medium heated oven till bottoms are golden and then toast surface a bit.
* store in a cookie jar or well sealed box.

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Halawa ( حلاوة عراقية).

Morning everybody.
Today we have a big lunch with lots of dishes on the menu on the occasion of my sister in law’s visit to Amman.  My mother in law is cooking her favorite dishes all this week long ♡♥.

As for me I made spicy potatoes as a side dish and a kind of sweet.

http://wp.me/p4fTDb-7p

Took this recipe from our Iraqi relatives. We ate it many times in lunch and dinner parties specially at Basma’s, very easy and tasty. It’s a very popular traditional dish done at home usually in small flat dishes or a big one.

Ingredients and method:
* 2 cups powdered milk.
* 2 big spoons starch.
* 2 big spoons flour.
* 3/4 cup vegetable oil.
* 1 1/2 cups sugar.
* 4 cups water.
* 1 tsp rose water.
* almonds or pistachios for garnish.

* Mix milk with starch, flour and oil.
* roast in a pan with continous stirring till golden.
* add sugar then water and mix very well till no lumps exist.
* if lumps are too much beat with electric hand mixer a bit.
* keep on low heat till it boils and thickens, add the rose water.
* spread in a wide serving plate and garnish when cooled.
Enjoy ♡♥.
Will post lunch later don’t worry.

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