main dish
Hello again.
This recipe was the first on the blog,that was four months ago, can’t believe it’s been that long!!
The earlier post “ Okra in the oven ” has the ingredients and method but no photos so I’ll add them today.
Hope you’re all enjoying my blog so far 🙂
Hello everybody.
Back to normal routine after a long vacation, kids will want a good satisfying meal after school for sure.
My cousin posted this dish on my Facebook group last week and I promised to make it soon,though he made made it with chicken but today I used veal, but same other ingredients.
Turned out absolutely delicious,only guilty thing is that recipe contains fresh cream and butter,won’t be the same without them, though tastes great but I always try to avoid these fatty ingredients as much as possible. Guess once in a while won’t hurt don’t you think ?
Ingredients and method:
* Veal steaks.
* Fresh cream.
* Mushrooms.
* salt,pepper,all spice,ginger,garlic powder and oregano for seasoning.
* 1 maggi cube.
* mozzarella cheese.
* vegetables : carrots,courgettes,cherry tomatoes,sweet peppers, broccoli,corn and potatoes.
* Season veal with all mentioned and leave for 1 hour.
* saute veal with some butter on both sides till almost done.
* remove to another pan then saute sliced mushrooms till tender.
* add fresh cream and maggi cube and leave to simmer 10 minutes then pour over veal and leave all to simmer on low heat or in the the oven till done.
* add mozzarella cheese on top to melt before serving.
* bake veggies with a drizzle of oil in the oven.
* bake foiled potatoes and serve it with sour cream on the side.
* steam broccoli florets then cover them directly with iced water so as to keep the green color.
I don’t like to brag but it really looks and tastes better than any fine restaurant !!!!
hope you all try it,thank you Sa’ed for the recipe 🙂
Hello everybody.
Last day of this long weekend, woke up ready for work, I have an order of Date Rolls to deliver by noon, big thank you to my best friend who came to help me <3.
As for lunch plans I still have lots of meat and chicken from last night’s BBQ,plus a bit of every kind of salad. A makeover to the meat and kebab will make them even more tender and juicy,I simply added some chopped onions and summaq , bit of water and drizzle of oil, then heat them on very low heat till onions are softened.
I lined the Kebabs and potatoes on a foil paper added some water and heated them in the oven.
It was a miniature lunch comparing to last night’s feast but very tasty 🙂
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 ♡♥.
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 ♡♥.
Hello everybody.
I bought fresh green fava beans yesterday, intended to cook them with yoghurt and steaks but the kids strongly objected. I guess most kids don’t like fava beans..I actually didn’t like them when I was young but now they’re my favorite in all forms and recipies..I guess will keep them for one day when kids are out, a Thursday or Friday maybe.
Well I made steaks with mushroom and sauce and mashed potatoes on the side and a salad.
Ingredients and method:
* Veal steaks.
* 1 can or fresh mushrooms.
* sliced onions.
* 2-3 cloves garlic.
* sliced peppers.
* salt, pepper, all spice.
* 1 big spoon cornflour.
* 1 small spoon of ketchup, HP or BBQ sauce.
* 1 cube maggi or half a packet of mushroom soup ( the powder I mean).
* 1 spoon oil and small spoon butter.
* Heat oil and butter, add the steaks and keep turning them till all water is dry and steaks partially cooked.
* Add the onions and garlic, cover and leave on low heat till a bit tender.
* Add the peppers and mushrooms.
* mix spices, sauces, maggi and cornflour with 2 cups water and pour them over steak .
* leave to simmer on low heat for 1 hour or till steaks are done.
* serve with mashed potatoes done by boiling potatoes till soft then mixing it with some butter , milk, salt and pepper in food processor.
* I made a simple salad and added 4 slices of the roasted peppers from the other day…yummy:)
Today we’re mansaffing as we usually say…actually my mother in law is the expert in cooking it…and today she invited her friends upon their request.
To those who don’t know it.Mansaf is the traditional dish of Jordan. ..it’s usually done in all ceremonies….and considered a trade mark in all Jordanian houses from north to south.
Every tourist or guest must try it…you can find it in the menu of many local restaurants…and we have many catering agencies who are specialists in doing it….
Many people specially men love to eat it by hand..it has a special way to do it….making a ball in your hand from a mixture of jameed (kind of yoghurt) rice and meat…then eat it.
Basic ingredients are jameed(جميد)
.large pieces of lamb meat.rice.local ghee..rosted almonds and pine nuts.
Well jameed is made from dried yoghurt which is originally made from sheep milk…it has special techniques to be done…we usually buy from special places or farms…most famous city producing the best jameed in Jordan is Karak.a city located in the south,, but you can find many stores selling it all over Jordan.
Jameed looks like a white hard ball..and can be stored in a cool place without getting ruined….we usually buy it in spring time…and store it to use all year round.
Before cooking you must break it to small pieces..wash it to remove excess salt and soak it in water all night..then mix it well in blender..use a sieve to remove small hard pieces…add water and some meat broth then boil and keep to simmer…
Meat must be washed….rubbed with salt and pepper. ..and boiled with some onions.bay leaves.pepper ..cardamom seeds.till tender.some people cook it in pressure cooker and some in a regular large pan.
When done..meat is dipped in jameed mixture and leave to simmer gently .
Rice is cooked as usual but in case of mansaf
local ghee is used….also made in a diffrent way than normal ghee bought in stores…usually from same farms or local shops that sell jameed.
Almonds and pine nuts are toasted till golden in the same type of ghee…you can use vegetable oil or light ghee…but the local one is much tastier.
Upon serving meat is removed then arranged over a heap of rice…usually in a big serving tray.then you sprinkle almonds and pine nuts on it.
Some people put pieces of large bread (خبز شراك ) under the rice.. optional of course.
There are special kinds of appetizers usually served with it…like pickles.green onions olives colored sweet peppers,reddish.and onions soaked in water.salt and pepper.
This meal won’t be complete unless followed by sweet minted tea and knafeh…..which is also a traditionl sweet ordered from special shops…best one I think is Habiba.always tasty especially if ordered a day before…yummy yummy.
Mansaf is considered a heavy meal…one needs a nap for sure after it..and you’ll stay full till the next day…most people prefer to eat it at lunch not dinner
…but even though it will be the most desired and preferred meal all over.
Make sure you eat it when you visit Jordan …i’ll be glad to list for you restaurants who make it…or you can come visit me…my sweet mother in law is always delighted to cook it anytime♡♥
..
GOD bless Jordan and its people….
Today we’re mansaf-ing as we usually say,actually my mother in law is the expert in cooking it and today she invited her friends upon their request.
To those who don’t know it.Mansaf is the traditional dish of Jordan it’s usually done in all ceremonies and considered a trade mark in all Jordanian houses from north to south.
Every tourist or guest must try it,you can found it on the menu of many local restaurants and we have many catering agencies who are specialists in doing it.
Many people especially men love to eat it by hand..it has a special way to do it,making a ball in your hand from a mixture of jameed (kind of yoghurt) rice and meat then eat it.
Basic ingredients are jameed(جميد)
.large pieces of veal meat.rice.local ghee..rosted almonds and pine nuts.
Well jameed is made from dried yoghurt which is originally made from goat milk…it has special techniques to be done…we usually buy from special places or farms…most famous city producing the best jameed in Jordan is Karak.a city located in the south,, but you can find many stores selling it all over Jordan.
Jameed looks like a white hard ball..and can be stored in a cool place without getting ruined….we usually buy it in spring time…and store it to use all year long.
Before cooking you must break it to small pieces..wash it to remove excess salt and soak it in water all night..then mix it well in blender..use a sieve to remove small hard pieces…add water and some meat broth then boil and keep to simmer…
Meat must be washed….rubbed with salt and pepper. ..and boiled with some onions.bay leaves.pepper ..cardamom seeds.till tender.some people cook it in pressure cooker and some in a regular large pan.
When done..meat is dipped in jammed mixture and leave to simmer gently .
Rice is cooked as usual but in case of mansaf
local ghee is used….also made in a diffrent way than normal ghee bought in stores…usually from same farms or local shops that sell jameed.
Almonds and pine nuts are toasted till golden in the same type of ghee…you can use vegetable oil or light ghee…but the local one is much tastier.
Upon serving meat is removed then arranged over a heap of rice…usually in a big serving tray.then you sprinkle almonds and pine nuts on it.
Some people put pieces of large bread (خبز شراك ) under the rice.. optional of course.
There are special kinds of appetizers usually served with it…like pickles.green onions olives colored sweet peppers,reddish.and onions soaked in water.salt and pepper.
This meal won’t be complete unless followed by sweet minted tea and knafeh…..which is also a traditionl sweet ordered from special shops…best one I think is Habiba.always tasty especially if ordered a day before…yummy yummy.
Mansaf is considered a heavy meal…one needs a nap for sure after it..and you’ll stay full till the next day…most people prefer to eat it at lunch not dinner but even though it will be the most desired and preferred meal all over.
Make sure you eat it when you visit Jordan I’ll be glad to list for you restaurants who make it or you can come visit me,my sweet mother in law is always delighted to cook it anytime♡♥
..
GOD bless Jordan and its people….
What to cook everyday is a big dilema for all moms or families. ..I’m sure it’s a question every mom asks her children, husband about every morning!!!!
In this blog I will try to share what I cooked, baked, created so as to give you ladies some ideas.
Hoping everybody to share ideas.pics…so that to make life easier.
Today’s dish..is okra in the oven..eaten wirh hot pitta bread not rice.
And for dessert orange cake….
