tag:blogger.com,1999:blog-11647974881456093382024-03-08T13:29:28.191-08:00cooked with loveWafa khalidhttp://www.blogger.com/profile/09770961126994801027noreply@blogger.comBlogger4125tag:blogger.com,1999:blog-1164797488145609338.post-17616133993532862652011-05-26T09:52:00.001-07:002011-05-26T10:12:48.914-07:00No-bake easy cheesecake.<div><p>Thanks to my friend Mozna who took the photo and made the recipe popular among our friends.</p>
<p>It is not the original recipe. But it's the easiest and the one even kids can make. </p>
<p>-----</p>
<p>The ingredients :</p>
<p>-250 GM Digestive biscuits..<br>
-125 GM melted butter.<br>
- 400 GM sweetened condensed milk. <br>
-170 GM thickened cream.<br>
-250 GM. Cream cheese, softened.<br>
- 3 table spoons vanilla extract.<br>
- 1 table spoon gelatin. <br>
- quarter cup warm water.</p>
<p>----</p>
<p>The method :</p>
<p>- 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</p>
<p>-dissolve gelatin in water.</p>
<p>- meanwhile, beat the cheese with electric mixer until smooth. Beat in the condensed milk, vanilla. The water with dissolved gelatin. </p>
<p>- pour the mixture over the biscuits mixture. And refrigerate for three hours or over night.<br></p>
<p>Enjoy!</p>
<br/><img src='http://lh4.ggpht.com/-laZrar2lDKE/Td6J8srj8pI/AAAAAAAAAFM/Hu7QuJhYqpU/034.png' /></div>Wafa khalidhttp://www.blogger.com/profile/09770961126994801027noreply@blogger.com0tag:blogger.com,1999:blog-1164797488145609338.post-2056219683575818112011-05-26T09:15:00.001-07:002011-05-26T09:50:09.061-07:00Rissoto<div><p>After Googling for a long time and loosing hope of someone to cook it for me. <br>
I cooked Rissoto. It's surprisingly easy. Have many versions that start by savory appetizers to sweet sweet desserts. </p>
<p>I noticed these things in all the recipes:</p>
<p>- use short grain starchy rice.like arborio.<br>
-keep stirring. <br>
-the liquid must be boiling.<br>
-use a high walled pan.</p>
<p>---- </p>
<p>Ingredients :</p>
<p>- half an onion. Finely diced.<br>
-half a cup parsley and coriander. Chopped. -half a cup mushroom. Halfed. (I used canned mushrooms)<br>
- cup of short grain rice.<br>
-four cups boiling water. With two stock cubes dissolved in it.<br>
-  quarter cup grated parmesan cheese.<br>
- two spoons butter.<br>
- three spoons olive oil.</p>
<p>---</p>
<p>The method :</p>
<p>- in the hot pan. Add the olive oil and the butter. Add mushrooms. And stir till its a litte brown.</p>
<p>- add the onions. Stir for couple of minutes.</p>
<p>- 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.</p>
<p>- when the rice become soft and aldenty. And it flows like a volcano lava. It's done!</p>
<p>Add the herbs and parmesan before serving. </p>
<p>Enjoy!</p>
<p>^_^   </p>
<br/><img src='http://lh3.ggpht.com/-98gSDlejVto/Td6EvjHeZyI/AAAAAAAAAFI/vS4CnxgBWQE/DSC_0047-2.png' /></div>Wafa khalidhttp://www.blogger.com/profile/09770961126994801027noreply@blogger.com0tag:blogger.com,1999:blog-1164797488145609338.post-65431176182220475692011-04-04T11:28:00.001-07:002011-04-04T11:28:13.953-07:00Lemon ice-cream<div><p>This is the closest recipe to the ice-cream found in the stores. </p>
<p>It's very refreshing in a hot summer day.  Or after meal. </p>
<p>--- </p>
<p>Ingredients : </p>
<p>2 1/2 cups (625 ml) water.<br>
1/4 cup finely grated lemon rind. ( almost 4 lemons. No white part please) <br>
and don't juice it first.  . It will make things harder. <br>
1 cup (220 g) master sugar. <br>
3/4 cup (180 ml ) lemon juice. <br>
1 egg white. </p>
<p>--- </p>
<p>The method : </p>
<p>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. </p>
<p>2- cover. Freeze for three hours. </p>
<p>3- blend the mixture. Using stand mixer with the egg white. Until fluffy. </p>
<p>Freeze again. . .  And enjoy.  . </p>
<br/><img src='http://lh6.ggpht.com/_JptgoiiGwxo/TZoNu2mkS9I/AAAAAAAAAEo/vyrL8uFhvW8/DSC_0035.png' /></div>Wafa khalidhttp://www.blogger.com/profile/09770961126994801027noreply@blogger.com0tag:blogger.com,1999:blog-1164797488145609338.post-90552197880926374802011-03-28T09:07:00.001-07:002011-03-28T09:07:07.843-07:00Homemade Low-fat with no sugar ice cream.<div><p>Ingredients :</p>
<p>2 teaspoons gelatine. <br>
1/4 cup (60 ml) water.<br>
1 1/2 cups (375 ml) Low-fat evaporated milk.<br>
1/2 cup (175 ml) honey.<br>
1 1/2 cups (375 ml) buttermilk.</p>
<p>The method : </p>
<p>1- mix the gelatine and water in a small sauce pan. Stir over heat but don't boil. Until gelatine dissolved. Cool. </p>
<p>2- meanwhile,  place evaporated milk in a medium sauce pan. Bring to boil. Remove from heat. Stir in gelatine and honey. Cool.</p>
<p>3- beat buttermilk until it frothy.</p>
<p>4- beat evaporated milk mixture with electric mixer until light and frothy. </p>
<p>5- with electric mixer running. Pour buttermilk gradually. Beat until compined. </p>
<p>6- pour into 2-liter container. Cover. Freeze for about 2 -3 hours. Or until set. </p>
<p>7- beat ice cream with electric mixer until smooth. Re-cover. Re-freeze. </p>
<p>Enjoy it with fresh fruit salad. With chocolate syrup. Or on it's own. </p>
<p>I didn't have fresh fruits when taking the photo. I added dried Pomegranate and frozen blueberries. </p>
<p>Miserable photo but great taste. </p>
<br/><img src='http://lh3.ggpht.com/_JptgoiiGwxo/TZCyKfNxnzI/AAAAAAAAAEY/EFLbzqVZalI/197259_10150113835679117_732584116_6441077_74803_n.png' /></div>Wafa khalidhttp://www.blogger.com/profile/09770961126994801027noreply@blogger.com0