Thursday, May 26, 2011

No-bake easy cheesecake.

Thanks to my friend Mozna who took the photo and made the recipe popular among our friends.

It is not the original recipe. But it's the easiest and the one even kids can make.


The ingredients :

-250 GM Digestive biscuits..
-125 GM melted butter.
- 400 GM sweetened condensed milk.
-170 GM thickened cream.
-250 GM. Cream cheese, softened.
- 3 table spoons vanilla extract.
- 1 table spoon gelatin.
- quarter cup warm water.


The method :

- crump the biscuits.add the butter until combined.  And press the crumbs evenly over the base and sides of a 21cm spring pan. Refrigerate for 30 minutes

-dissolve gelatin in water.

- meanwhile, beat the cheese with electric mixer until smooth. Beat in the condensed milk, vanilla. The water with dissolved gelatin.

- pour the mixture over the biscuits mixture. And refrigerate for three hours or over night.



After Googling for a long time and loosing hope of someone to cook it for me.
I cooked Rissoto. It's surprisingly easy. Have many versions that start by savory appetizers to sweet sweet desserts.

I noticed these things in all the recipes:

- use short grain starchy arborio.
-keep stirring.
-the liquid must be boiling.
-use a high walled pan.


Ingredients :

- half an onion. Finely diced.
-half a cup parsley and coriander. Chopped. -half a cup mushroom. Halfed. (I used canned mushrooms)
- cup of short grain rice.
-four cups boiling water. With two stock cubes dissolved in it.
-  quarter cup grated parmesan cheese.
- two spoons butter.
- three spoons olive oil.


The method :

- in the hot pan. Add the olive oil and the butter. Add mushrooms. And stir till its a litte brown.

- add the onions. Stir for couple of minutes.

- add the rice. And gradually. Cup by cup.  Add the liquid. Add one cup at a time, stir till it's absorbed then add another.and keep stirring.

- when the rice become soft and aldenty. And it flows like a volcano lava. It's done!

Add the herbs and parmesan before serving.



Monday, April 4, 2011

Lemon ice-cream

This is the closest recipe to the ice-cream found in the stores.

It's very refreshing in a hot summer day.  Or after meal.


Ingredients :

2 1/2 cups (625 ml) water.
1/4 cup finely grated lemon rind. ( almost 4 lemons. No white part please)
and don't juice it first.  . It will make things harder.
1 cup (220 g) master sugar.
3/4 cup (180 ml ) lemon juice.
1 egg white.


The method :

1- stir the water, rind and sugar in a small saucepan over heat. (don't boil ) Until sugar dissolved. Bring to boil for 5 minutes. Strain in heat proof dish. Let cool to room temperature. Stir in juice.

2- cover. Freeze for three hours.

3- blend the mixture. Using stand mixer with the egg white. Until fluffy.

Freeze again. . .  And enjoy.  .

Monday, March 28, 2011

Homemade Low-fat with no sugar ice cream.

Ingredients :

2 teaspoons gelatine.
1/4 cup (60 ml) water.
1 1/2 cups (375 ml) Low-fat evaporated milk.
1/2 cup (175 ml) honey.
1 1/2 cups (375 ml) buttermilk.

The method :

1- mix the gelatine and water in a small sauce pan. Stir over heat but don't boil. Until gelatine dissolved. Cool.

2- meanwhile,  place evaporated milk in a medium sauce pan. Bring to boil. Remove from heat. Stir in gelatine and honey. Cool.

3- beat buttermilk until it frothy.

4- beat evaporated milk mixture with electric mixer until light and frothy.

5- with electric mixer running. Pour buttermilk gradually. Beat until compined.

6- pour into 2-liter container. Cover. Freeze for about 2 -3 hours. Or until set.

7- beat ice cream with electric mixer until smooth. Re-cover. Re-freeze.

Enjoy it with fresh fruit salad. With chocolate syrup. Or on it's own.

I didn't have fresh fruits when taking the photo. I added dried Pomegranate and frozen blueberries.

Miserable photo but great taste.