Pumpkin Rolls.

Hello everybody.

Remember I posted this dish a while ago but didn’t have the recipe?  Well I got it at last and did it today.

Though original recipe is done with phyllo pastry but I used puff pastry instead and omitted oil and butter.

You simply cook the pumpkin cubes with some finely chopped onions then season them with salt,pepper, cinnamon, ginger and a pinch of cloves,then you spread the pastry to a thin rectangular shape,spread a bit of pumpkin filling and roll all together.

Bake in a moderate heated oven for 30 minutes then when done and golden turn off the oven and add a bit of milk all over them and leave in the oven to cool.

I also made some with minced meat and Russian salad.

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Lentil Soup.

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Hello everybody.

You can feel Autumn coming today,cloudy with a nice nice breeze,nice after all these heat waves.

Made some lentil soup on the occasion with a bit of carrots and pumpkin, very good specially with lemon juice.

Here’s the basic lentil soup recipe.

 

You need:
*1 cup lentils.
*1 small finely chopped onion.
*1 sliced carrot.
*1 sliced courgette (كوسا ).optional.
* 1 cube chicken stock.
*1 spoon salt.
*1 spoon powdered cumin.
*6 cups hot water.
Sautee the onions, carrots, courgettes in a bit if olive oil till tender.wash then add lentils.stirr well then add salt, cumin, chicken stock.add water and leave to boil then simmer.
serve with fried or baked bread cubes and lemon juice.

 

wpid-20140205_113811 basic ingredients.

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Vegetables Stew (طباخ روحو)

Hello everybody.

This dish is a very very old traditional one, I remember till now that my grandma used to cook it a lot and we all hated it and run away lunch time to buy a falafel sandwich instead. I isn’t kid’s friendly I guess.

But since a have lots of pumpkin, courgettes, eggplants and tomatoes I thought I’d do some though I did it with small cubed meat pieces not big boned ones which is how it’s originally done.

Ingredients and method :
# 4-5 pieces of lamb with bones cooked till done with it’s stock (2-3 cups)
# 3-4 big courgettes cut to chunks
#1 bug eggplant cut to chunks.
# 1 slice of pumpkin or 3 big green pumpkins also cut to chunks.
#1 big onion sliced.
# 4 ripe tomatoes peeled and cut to small pieces.
# 4 cloves of minced garlic.
# 1 tsp dry mints.
# olive oil.
# salt, pepper, all spice.

# in a deep nonstick pan saute courgettes, eggplants and pumpkins till golden.
# add onions and leave to simmer till all veggies are a bit tender.
# add meat pieces and stock.
# season with salt, pepper and all spice to your taste.
# add the tomatoes and cover to cook over low heat till all stewed well together.
# add minced garlic and dry mint and leave for another 15-20 minutes.
# Serve with plain rice.

I also made a bowl of Ceazar salad in case keep kids didn’t like it.

Oh I forgot to mention that the exact translation of this dish Arabic name  is  ” cooked by itself ” cause it does actually!

 

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Pumpkin in Tahini Sauce.

Hello everybody.

Two days ago my husband brought me two giant pumpkins from the farm, I’m not exaggerating they’re really giant that’s how they grow.

Thank God I managed to give away one of them to my neighbor and today I began processing the other, some for freezing and some I cooked today and guess I’ll give away some more cause I don’t have more space!

Today’s recipe was sent to me by my dear chef Rahmeh, pumpkin pieces cooked in tahini sauce with minced meat on top, really delicious and tasty plus everybody loved it, will definitely be on my favorite  list.

Ingredients and method :
# 1 kg of pumpkin cut to large cubes.
# 1 kg of plain yogurt.
# 6 tablespoons of tahini.
# 1 tablespoon lemon juice.
# 1 cube chicken stock.
# salt, pepper.
# 3 cloves crushed garlic.
# 1 bunch fresh coriander.
# some cooked seasoned minced meat.
# sauted almonds or pine nuts.
# cooked white rice to serve with.

# deep fry the pumpkin and leave in a sieve till all oil is out.
# meanwhile whisk yogurt, tahini, lemon, salt and pepper all together very well.
# transfer into a pan and cook till it boils and thickens.
# saute garlic till golden then add the chopped coriander to it.
# add garlic to sauce and stir very gently.
# add the pumpkin pieces and leave to simmer for 10 minutes.
# you can add a bit of hot water if sauce was very thick.
# pour in a deep dish then garnish with minced meat and nuts.
# Serve with rice or pitta bread.

Very nice presentable dish, thanks again Rahmeh.

 

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wpid-wp-1438013577366.jpeg final result.

 

 

Pumpkin Cupcakes.

Hello everybody.

First day in Winter timing and it coincides it’s cold and rainy today, plus It’s Halloween this weekend. I made these cupcakes for my friend’s son going to a sharing party today.

I love pumpkin and all its recipes,gives you a feeling of warmth specially in cold weather, I think I’ll make the remaining pumpkin a soup or stew tomorrow !

Lunch was out in Taj Mall at Hanin Cafe today,really yummy go try it, knafeh cheescake is a must try believe me.

Ingredients and method:

* 3 eggs.

* 1 cup sugar.

* 1 cup pumpkin puree ( boiled till done then mashed)

* 1/2 cup oil.

* 2 tablespoons butter.

* 1 tsp cinnamon,pinch of nutmeg and pumpkin pie spice if available.

* 1 tsp vanilla.

* 2 tsp baking powder and pinch of salt.

* 2 cup flour.

 

* Icing is cream cheese with whipping cream and orange food coloring.

 

* Mix all ingredients alternatively then fill cupcakes till half and bake till done.

* decorate with icing and sprinkles.

 

20141031_111104~2 I decorated the tray with dry leaves,nice right?

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DSC_0208 special Autumn effects :)

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DSC_0225  Knafeh cheesecake,mouthwatering !

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Kushari and Baked Pumpkin.

Hello everybody.

Didn’t know what to cook today till late noon,as usual nobody gave an answer,as you wish they all said, I already wanted a no meat or chicken dish so choice was mujadara then I thought why not try to do kushari.

Kushari is a traditional  Egyptian dish that you can find in special restaurants or even carts in the road all over Egypt, it’s  healthy full of protein,very fulfilling yet light at the same time. It’s made of lentils,rice,chickpeas ( though I forgot them today) ,small pasta with hot tomato sauce and fried onions on top. In some recipes small pasta (شعيريه)is cooked with the rice and lentils or you can do without. This is the first time I cook it,turned out a success,everybody loved it.

I also roasted a pumpkin I have since last week with some garlic,lemon juice,rosemary,salt,pepper,herbs and olive oil.

Ingredients and method:

* 1 cup cooked brown lentils ( a new tip from my sister’s husband to soak it in green tea and cumin before cooking it so as not to reduce stomach bloating) .

* 1 cup rice.

* cooked chickpeas.

* cooked small size pasta, seasoned with salt and pepper.

* hot tomato sauce ( sauteed garlic,onions,1 can chopped tomato,cumin,salt,pepper,dried chili powder) all cooked together till thick.

* fried onions.

* cook rice with lentils as you make mjadara.

* before serving assemble all ingredients together as layers, rice and lentils,chickpeas,pasta,sauce then the onions.

Really yummy.

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Kofta with Vegetables.

Hello everybody.
  Weekend almost over, hope everybody relaxed and boosted for next week.
  My husband brought various vegetables from Ghor Thursday so today I made kofta or kebab fingers with a selection of veggies, as I recall some people call this ” Masfoufeh” meaning lined up cause of the way you arrange it in the pan. Please confirm this info if correct or not.
  I also made Fatoush, kind of salad with toasted bread and summaq.
  Plus, I bought some fresh fruits and mixed them into a great refreshing cocktail.
Ingredients and method:
* 1 kg ready mixed kofta (minced veal with onions and parsley).
* sliced mixed veggies: eggplants, courgettes, pumpkins, potatoes.
* sliced tomatoes and green peppers.
* 1 pack tomato paste.
* 1 cube maggi.
* 1 1/2 cups water.
* salt and pepper.

* form the kofta to fingers shape then cook on low heat till golden and done.
* grill veggies till brownish on both sides, some people fry them but dish will be too oily.
* arrange veggies in rows then add kofta in between. * dissolve tomato paste and maggi in water then add on pan.
* add salt and pepper.
* cook on low heat for 1 hour.
* serve with white rice.

Fatoush:
This salad is of Libanese origin, it’s basic salad with the addition of radishes,watercress (بقله ), toasted pitta bread with summaq, pomegranate sauce, lemon and olive oil as dressing.
 
I was lucky my best friend came by for coffee after lunch, great with some dark chocolate.

Enjoy  your week ♡♥.

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Kofta with Vegetables.

Hello everybody.
Weekend almost over, hope everybody relaxed and boosted for next week.
My husband brought various vegetables from Ghor Thursday so today I made kofta or kebab fingers with a selection of veggies, as I recall some people call this ” Masfoufeh” meaning lined up cause of the way you arrange it in the pan. Please confirm this info if correct or not.
I also made Fatoush, kind of salad with toasted bread and summaq.
Plus, I bought some fresh fruits and mixed them into a great refreshing cocktail.
Ingredients and method:
* 1 kg ready mixed kofta (minced veal with onions and parsley).
* sliced mixed veggies: eggplants, courgettes, pumpkins, potatoes.
* sliced tomatoes and green peppers.
* 1 pack tomato paste.
* 1 cube maggi.
* 1 1/2 cups water.
* salt and pepper.

* form the kofta to fingers shape then cook on liw heat till golden and done.
* grill veggies till brownish on both sides, some people fry them but dish will be too oily.
* arrange veggies in rows then add kofta in between.

* dissolve tomato paste and maggi in water then add on pan.

* add salt and pepper.
* cook on low heat for 1 hour.
* serve with white rice.

Fatoush:
This salad is of Libanese origin, it’s basic salad with the addition of radishes,watercress (بقله ), toasted pitta bread with summaq, pomegranate sauce, lemon and olive oil as dressing.

I was lucky my best friend came by for coffee after lunch, great with some dark chocolate.

Enjoy  your week ♡♥.

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