Broccoli Melody

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The cold breeze of this evening is definitely a call for a warm rich soup that would spread love and happiness both in your tummy and among its tasters. As a child I always loved the look of the broccoli vegetable but sadly not its taste at the time, so I would always want it there to beautify my plate (food designer at a young age) yet did not really enjoy it much. Later on in life you realize that there are absolutely beautiful flavors that you can tackle to get the most of this pretty sort of “flower”.

To make this heartwarming soup you need:

– 2 Tbsp Butter

– 1 Onion (Chopped Fine)

– 2 Celery Sticks (Chopped Fine) (Optional)

– 3 Cups Of Chicken Stock

– 8 Cups Of Broccoli Florets

– 3 Tsp Butter

– 3 Tbsp Flour

– 2 Cups Milk (You can also use cream)

– Salt & Pepper To Season

We melt the butter in a medium sized pan adding the onions and celery to saute lightly, then we add our broccoli followed by the chicken stock to boil till they cook. We take the green full of aroma mixture to blend either in the pot itself with a hand held mixer or pouring it into the separate mixer to get your creamy texture going. Blend 1 cup of milk with the flour and butter over low heat, then pour it in with the soup and add as much milk as you would like to make the soup as creamy as you want and get it thickened.

Enjoy this with toasted bread and butter and let your load of the day work melt away.

Warm Loving Wishes To All

Lama

Ginger Cuppy Cakes

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Winter time and the most amazing warming ingredients are here for us to use. I myself enjoy a nice variety of ginger creations, they tend to put me in the mood for the cold season. Of the best things that I think ginger goes into, I believe desserts are the best, so today I will share with you a simple recipe to make the loveliest ginger cupcakes for everyone to enjoy.

To make these yummies you need:

  • 1 1/2 Cups Flour
  • 1 Tsp Of Baking Soda
  • 1/2 Tsp Of Cinnamon
  • 1/8 Tsp Of Nutmeg
  • 1/2 Tsp Of Ground Ginger
  • 1/2 Tsp Of Salt
  • 1/2 Cup (1 stick of unsalted butter)
  • 1/4 Cup Of Water
  • 1 1/2 Cup Brown Sugar
  • 3 Large Eggs, Room Temperature
  • 1/4 Cup Of Grated Ginger

Preheat the oven to 350°F. In a small bowl, melt the butter and water together (you can use the microwave but make sure you cover them with nylon wrap). Sift together the flour, salt, baking soda and dry spices in a bowl. Beat together the brown sugar until smooth. Add the eggs, one at a time, as you are beating them. Beat in the flour mixture slowly until just incorporated. Add the butter mixture and the grated ginger and beat until smooth. The mixture will be quite runny so don’t worry about.

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Spoon into cupcake papers, about 3/4 full. Bake for 12-14 minutes or until a toothpick comes out clean. Allow to cool for a minute to set before moving to a wire rack to fully cool.

These cupcakes can be topped with almost anything you want. Caramel is definitely a loved topping, lemon glaze, whipped cream and caramelized walnuts, so basically anything goes.

Warm Loving Wishes To All

Lama

PS: The photos are not mine, I shall replace them with mine soon as they are ready.

Chili Hot Chocolate شراب الشكولاته بالفلفل

A Cold Winter Is Coming Ahead… I Look Forward To Making My Favorite Hot Chocolate… Chili Hot Chocolate  
It’s rich and heartwarming to make it you need :

 
– Enough of your Milk of choice to fill two mugs (it’s always great to share)
– 1 Fresh Red Chili
50 g Dark Chocolate
– 1/2 Tsp Ground Cinnamon
– Brown Sugar/Honey 

Simmer the milk on low heat along with the chili (make a slit into it) and cinnamon then add the melted dark chocolate and keep stirring till it’s perfect. 

:لصنع كوب شراب الشكولاته بالفلفل 
حليب ما يكفي ليملأ كوبين 
1/2 ملعقة صغيرة من القرفة 
قرن من الفلفل الاحمر الطازج 
50 غرام من الشوكولاتة الداكنة 
سكر بني أو عسل للتحلية 

اغلي الحليب على نار هادئة مع الفلفل المفتوح قليلاً بالسكين والقرفة ثم أضيفي الشكولاته المذابة إلى الخليط وتابعي التحريك.

Chicken Creamy Tetrazzini

I have not written up a recipe for a while and I guess it is time to do so. With the summer flu I have and the exhaustion I feel all over my body, I guess my mind could not drift to anywhere but comfort food. Pasta always has that effect on people, it is very easy to accomplish a nice flavorful dish and enjoy it and feel satisfied but imagine adding cream and chicken to the mix, I guess you would get Chicken Creamy Tetrazzini.

To Make This Dish You Need:

– 1 Tbsp Butter

– 1 Cup Fine Chopped Onions

– 2 Packet Of Fresh Mushrooms Sliced

– 2/3 Cup Flour

– 1 Liter Chicken Stock

– 2 Cups Grated Parmesan Cheese

– 1/2 Cup Cooking Cream

– 500 Grams Thin Pasta

– 4  Cups Of Grilled Cubes Chicken Breast

– 1/2 Cup Mozzarella Cheese

– 1 Tsp Black Pepper

– Salt To Your Liking

You start by cooking your pasta a bit harder than “al dente” (keeping it a bit hard so as not to go really soft on the second round of cooking) drain and wash up with cold water to prevent it from sticking together.

Toss your mushrooms and onions in a sauce pan with the butter and after a few minuets you can add the flour and while you are still stirring you need to start pouring the chicken stock till  it forms a thick sauce. Take your pasta, chicken, cream and 1 cup of the Parmesan cheese adding them to the sauce, mixing them and then pour the mixture with a sprinkle of salt and pepper to the baking pan ready.

It needs to be baked in the oven at 350 degrees for around 20 minuets before you take it out sprinkle more cheese on top and grill it to get the tasty golden color that everyone enjoys. Of course you should let it sit a few minuets prior to serving in order for it to be not too piping hot.

Loving Wishes To All

Lama

PS: The photos are not mine, I shall replace them with mine soon as they are ready.

Banoffee Caramelized Creaminess

Upon demand and several requests by people after today’s radio show episode I have decided to give in and write this post to guide the making of this super rich super sinful pie.

To make this pie you will need:

– 100 g Melted Butter

– 250 g Crushed Digestive Biscuits

– 100 g Butter (For the caramel)

– 100 g Dark Brown Soft Sugar

– 397 g (1can) Condensed Milk

– 4 Small Bananas

– 300ml Whipping Cream

– Grated Chocolate

Making this cake/pie is easy and to start with we need to crumble the butter with the biscuits really well (I do it with clean hands rather than fork) then press them inside the loose bottomed 20 cm cake tin and put it in the oven till it’s golden in color.

 In a sauce pan you would need to melt the sugar and butter and add the condensed milk while you keep stirring till they seem caramelized. pour it on to the base and leave it to settle and cool down there. Lift the pie from the tin and place it on a ready serving plate, slice the bananas; fold half of them into the softly whipped cream and spoon over the base and right on top you can sprinkle the chocolate or slices of bananas with a little caramel sauce.

Loving Wishes To All

Lama

PS: The photos are not mine, I shall replace them with mine soon as they are ready.