December 22, 2009

Kuwaiti Salads

Mixed Vegetable Salad


  • Mixed vegetables (boiled)                     :    2 Cups
  • Eggplant (skinned and cut into cubes)    :    2 Cups
  • Rocket ( Gergeer in Arabic)                  :    2 small bundles
  • Pomegranates                                       :    1 Cup
  • Flour                                                    :    4 Tbsp
  • Bread loafs(Lebanese Kubbuse)           :    5 (Rolled ,cut into 1inch long then fried)

  1. Italian sauce                          :    ½ Cup
  2. Mustard sauce                      :    1 Tbsp
  3. Mayonnaise                          :    1 Tbsp
  4. Lemon Juice                         :    ¼ Cup
  5. Olive Oil                               :    ¼ Cup
  6. Vinegar                                 :    2 Tbsp
  7. Summak                                :    1 Tbsp

Dust the diced eggplant with flour then fry in preheated oil then drain out oil, mix with the mixed vegetables, rocket, pomegranates and fried bread rolls together.

Mix dressing ingredients together and pour over the salad before serving.

My observation: You can find a traditional Arab touch in each and every modern cuisine in the Arab world

Kuwaiti Salads

Eggplant Fattah

Eggplants (mid sized cubes)              :    2 pcs

Rocket leaves (Gergeer in Arabic)    :    4 Cups (without stems)

Lemon Juice                                     :    1 Tbsp

Canned white chick peas                  :    1 can

Pomegranate                                    :    3 Cups

Summak (for garnishing)                   :    1 Tbsp

Dressing Ingredients:

Yogurt                                             :    3 Cups

Olive Oil                                          :    ¼ Cup

Lemon Juice                                     :    2 Tbsp

Vinegar                                            :    1 Tbsp

Salt                                                  :    A pinch


Fry the eggplant and arrange in the bottom of a serving plate, pour lemon juice over it. Cover with the layers of chick peas, rocket leaves, pomegranate, then pour the dressing over it.

Garnish with Summak and pomegranate.

This is a nutritious rich salad among Arabs

Kuwaiti Salads

Kuwaiti Tabouleh


Finely chopped parsley leaves                  :    3 cups

Finely chopped mint                                 : ½ cup    

Spring onions (finely chopped)                 :    4 or 5

Cucumber (peeled and finely diced)          :    4

Tomatoes (chopped into small cubes)        :    3

Burghul                                                     :    100 grms

Lemon juice                                              :    2 Tbsp

Olive oil                                                    :    4Tbsp

Salt and Pepper                                        :     As your taste


Soak the burghul in cold water for 1 hour then drain.

Mix all the ingredients together, taste and adjust seasoning if needed.

It is a traditional nutritious salad among Arab world.


General Information to be known by a Good Chocolatier.

Putting together a good assortment of pralines or chocolates.

In the first place it is necessary to choose chocolates that present well visually, choosing a variety of shapes and colours. The appearance counts for a lot. Besides different finishes, the assortment ought to include a variety of different centers. It goes without saying that the extra effort involved in this cannot be an obstacle to the devoted chocolatier.

It might seem a little strange at first but the most difficult chocolates to make and the most expensive ones are very much the popular ones. Be aware of this and keep them marketable.

Chocolate moulds do not necessarily contain the same number of chocolates, so in order to obtain an equally numbered assortment you may have to use, for example, one 24-piece mould for one type and two 12-piece moulds for the other.

In the beginning do not overdo the size of selection you want to present in order to keep a clear picture of your production line requirements.

Always use first quality chocolate!

Use only fresh ingredients and let your suppliers know that is your first concern.

The storage of chocolate and pralines a constantly maintained cool and dry environment. Freshness must be one of your top priorities, so balance your stock control and regulate your stock turnover.

Long term planning with a clear vision of tomorrow is vital to big companies; remember that it may also be the key to your own success.

Do not forget that egg yolk contains enough lecithin to easily "fix" separating filling.

Old starch is the best possible material to pour the chocolate centers into; after each session you ought to top it up with a fifty-fifty mixture of maize-flour and rice starch (ground to powder). Store the starch as much as possible in the heat room. The forms used for the imprints in the starch are preferably made of dentists' plaster. You do of cource have to mould it into a suitable chocolate model. To make these plaster models, dissolve plaster powder in sufficient water until the water no longer absorbs the plaster, then go on to blend the substance thoroughly. Pour the substance into a former and softly shake to let out the air bubbles. When the plaster has hardened, take it out of the former and leave the models to dry out completely.

With some contruction glue, stick them to a ruler.

Processing chocolate:

Chocolate that is used for manufacturing pralines is not the same as chocolate bars. As this contains too little cocoa butter, it does not become fluid enough and is therefore only usable for a limited number of fillings. You can purchase it in shops as 'block chocolate".

however, is the type of chocolate that is used when manufacturing
chocolates and sweets. It is available packaged in chocolate drops, chips or on 5 kg blocks, in different varieties and flavours.

The chocolate is melted in a heat chamber to a temperature of 50 degree Celsius, one day in advance. The melting can also be done in a bain-marie provided measures are taken to prevent the chocolate from getting too warm or coming in contact with water.

The chocolate has to be completely melted; in other words the chocolate must become entirely fluid; this usually occurs at +50degree C. The substance will then have turned "amorphous" and crystal-free. However, before the melted chocolate is ready to mould or enrobe with, it is necessary that a form of crystallizing or "tempering" takes place so that it will set in the proper fashion.


December 12, 2009

History of Brownies. Details click here

History of Brownies
The first known recipe for brownies was published in the 1897 Sears, Roebuck Catalog. The origin of the Brownie is thought to be American. It is classified as a bar cookie and is thought to derive its name from the brown color of the cookie. Folklore has its origin coming from a careless cook who forgot to put baking powder in the chocolate cake batter recipe. Since this time there are almost as many brownie recipes as there are cooks.
I have been passionate about brownies ever since I can remember.  I remember cooking them using my Easy Bake oven back in the 1960s, that used a light bulb for the heat source. I wasn't happy with the recipe back then, and started tinkering with it. My biggest source of dissatisfaction was that they were too cake like. Through the years I was always searching for the "perfect brownie". Times have changed and so have cooking methods and equipment. Quality ingredients are much more readily available.  I have always been disappointed with "Commercial Brownies". They almost always had some sort of preservative, or they used less expensive ingredients. I finally became fed up with this, so I decided to do something about it. I spent a great deal of time and money developing this recipe. The recipe uses quality ingredients, and a unique baking method that will put all other brownies to shame. We do not use preservatives, nor do we cut back on the ingredients to increase our profits.
We are always looking to make our brownies even better and continue to develop new recipes that will be unveiled soon. One thing that is certain -- when we do, it will be truly amazing!

December 08, 2009

Instructions and Recipes for Diabetic Patients

Diabetes And Heart Disease If you have diabetes, you have a high risk for having a heart attack or a stroke. You are more likely to get heart disease--and at a younger age--than someone without diabetes. There are things you can do to reduce your risk for heart disease. Learning about the ABCs of diabetes can help you control your condition and stay healthy. (Diabetes Education and Diabetes Management)
Diabetic Recipes - Salads Salad recipes for diabetic meal planning. Turkey Salad with Apples and Almonds, Cabbage and Carrot Slaw, Broccoli-Rice Salad, Pasta-Vegetable Salad. Recipes have food exchange information for diabetes management. (Diabetes Menu and Diabetes Food)
Diabetic Recipes - Main Dish

Source: Low-Carb Dieting for Dummies
Author : Katherine B. Chauncey, PhD, RD
Spicy Meatballs
1 pound extra-lean ground beef
1 tbsp sugar or sugar-substitute equivalent
1/4 tsp ground cloves
1/4 tsp cinnamon
1 tsp salt
1/2 c chopped raisins
4-oz can diced green chilies
1 egg, beaten
1 tbsp dry sherry
Preheat oven to 500 degrees.  Combine all ingredients.  Shape into tiny balls.
Arrange balls on ungreased, rimmed baking sheet.  Bake for 12 to 15 minutes, turning occasionally.  Serve with wood picks.
Makes 60 Meatballs.
Nutrients Per Serving:
17 Calories
5 Calories from Fat
1 g Fat
0 g Saturated Fat
2 g Carbohydrate
1 g Protein
5 mg Cholesterol
7 mg Sodium
0 g Dietary Fiber

Onion-Lemon Fish
2 medium onions, thinly sliced
1 large lemon, thinly sliced
1/2 c white wine
small bay leaf
1/2 tsp whole peppercorns
1 c water
1 1/2 lbs fish fillets
Combine all the ingredients, except the fish fillets, in a large skillet and gently simmer for 10 minutes.  Add the fish.  Cover and continue to cook 10 minutes longer.
Makes 6 Servings.
Nutrients Per Serving:
102 Calories
11 Calories from Fat
1 g Fat
0 g Saturated Fat
3 g Carbohydrates
19 g Protein
53 mg Cholesterol
84 mg Sodium
1 g Dietary Fiber


Cajun Shrimp
3 green onions, minced
2 tbsp lemon juice
3/4 tsp garlic powder
2 tsp paprika
1/4 tsp salt
1/4 tsp black pepper
1/4 tsp cayenne pepper
1 tbsp olive oil
1 1/2 lbs medium shrimp, shelled with tails intact, deveined
lemon wedges (optional)
Combine the onions, lemon juice, garlic, paprika, salt, black pepper, and cayenne peper in a 2-quart glass dish.  Stir in the oil.  Add the shrimp and turn to coat.  Cover and refrigerate at least 15 minutes. Thread the shrimp onto metal or wooden skewers (if using woodend skewers, soak them in hot water for 30 minutes before use to prevent burning).  Grill the shrimp over medium hot coals about 2 minutes per side until opaque.  Serve immediately with lemon wedges. A quick variation is to use a bottled zesty cocktail sauce mixed with the olive oil as a marinade.  Stir-fry shrimp in a skillet sprayed with nonstick cooking spray until the shrimp are opaque, just a couple of minutes.
Makes 4 Servings.
Nutrients Per Serving:
168 Calories
45 Calories from Fat
5 g Fat
1 g Saturated Fat
3 g Carbohydrate
28 g Protein
252 mg Cholesterol
437 mg Sodium
1 g Dietary Fiber

Eggplant Casserole
1 1/2 lbs extra-lean ground beef
1/2 tsp rosemary
1/2 tsp oregano
1/2 tsp basil
1 tsp salt
1/2 tsp pepper
1 eggplant
1 onion, thinly sliced
10 fresh mushrooms, sliced
16-oz container cottage cheese
3 eggs
1/2 lb reduced-fat monterey jack cheese, grated
Preheat the oven to 400 degrees.  Brown the meat until crumbly.  Drain off any fat.  Add the rosemary, oregano, basil, salt and pepper. Set aside. Spray a 13 x 9 x 2-inch casserole dish with cooking spray.  Slice the eggplant 1/4-inch thick.  Quarter the slices and arrange them on the bottom of the casserole dish.  Top with the meat mixture.  Place the onion slices on top of the meat.  Add a layer of mushrooms. Beat the cottage cheese and eggs together.  Spoon over the casserole.  Sprinkle with grated cheese.  Bake, uncovered, for 1 hour.
Makes 8 to 10 Servings.
Nutrients Per Serving:
241 Calories
118 from Fat
13 g Fat
7 g Saturated Fat
7 g Carbohydrates
25 g Protein
105 mg Cholesterol
666 mg Sodium
2 g Dietary Fiber
Goulash Casserole
vegetable cooking spray
1 lb ground beef eye of round
2 medium onions, chopped
1 green bell pepper, chopped
1 red bell pepper, chopped
2 cloves garlic, minced
1 tbsp flour
2 tsp paprika
1 tsp crushed caraway seeds
1/2 - 3/4 c water
1 can (14 oz) sauerkraut, rinsed, drained
1 large tomato, coarsely chopped
1 c fat-free sour cream
Salt and pepper, to taste
Minced parsley, as garnish
Spray large skillet with cooking spray; heat over medium heat until hot. Add ground beef and cook until browned; add onions, bell peppers, and garlic and cook until tender, 8 to 10 minutes. Stir in flour, paprika, and caraway seeds; cook 1 to 2 minutes longer. Stir in water, sauerkraut, tomato, and sour cream; season to taste with salt and pepper. Spoon mixture into 11x7-inch baking dish or 2-quart casserole. Bake, covered, at 350 degrees until hot through, 20 to 30 minutes. Sprinkle with parsley before serving.
Makes 6 ( 1/3 Cup) Servings.
Dietary Exchanges: 2 Meat, 3 Vegetable
Nutrients Per Serving:
174 Calories
2.8 g Fat
18.1 g Carbohydrate
17.6 g Protein
36.6 mg Cholesterol
530 mg Sodium


Arabian chicken Kofta


  • Potato (large)                    : 4 Nos

  • Chicken breasts ,minced    : 2
  • Cream cheese                    : ½ pkt
  • Onion ,finely chopped        : 1
  • Garlic, chopped                 : 1 tsp
  • Salt            `                      : 1tbsp
  • Mix Spices                        : 1tbsp
  • Cooking oil for frying
For coating:

  • Eggs , beaten
  • Breadcrumbs

  1. Boil potatoes then mash in a bowl. Add cream cheese and salt, mix all well together.
  2. Fry onion and garlic, then add chicken, salt and spices; stir with a wooden spoon until cooked through.
  3. Add cooked chicken to potato mixture and mix well.
  4. Make small balls of mixture, flatten balls with hand and dip in beaten eggs, then roll in breadcrumbs. Repeat till using all quantity.
  5. Deep fry chicken kofta (cutlet) in oil with low heat until golden brown.
  6. Drain out oil with tissue paper or keep in a drainer.
  7. Serve Kofta in plate with garnished.
Instead of chicken you can use minced lamp meat or beef add more spices if you like.


Eggroll with Broccoli

  • Chopped Broccoli                :    1 ½ Cup
  • Carrots cubed or grated       :    ½ Cup
  • Eggs                                    :    8 Nos
  • Cheddar cheese, grated       :    ¾ Cup
  • Milk                                    :    ½ Cup
  • Finely Chopped Onion         :    1 tbsp
  • Mustard sauce                     :    ½ tsp
  • Salt and pepper                   :    As your taste
  • Baking Powder                    :    1 tsp

  1. Boil broccoli and carrots in water for 10 minutes
  2. Beat eggs, cheese, milk onions, salt, pepper and mustard sauce well together, and then add broccoli and carrots and mix with a spoon.
  3. Grease an oven tray and pour egg mixture in it.
  4. Cover the tray with aluminium foil and bake in moderately-preheated (with180 deg or Gas oven with marking No.4) about 20 minutes till eggs cooked. Remove foil and bake for top golden brown.
  5. Cut in to cubes and arrange in serving plate.
There are some substitutes for broccoli and carrot with grated potato, finely chopped cabbage and add chopped coriander leaves for Indian taste.

Collections of Vegetable Salads

Beetroot and Pomegranate Salad


  • Beetroot , cubed        :    1 Cup
  • Pomegranate            :    ½ Cup
  • Eggplant, Cubed and fried    :    ½ Cup
  • Parsley leaves, finely chopped    :    1 Cup
  • Vinegar                :    1 tbsp
  • Olive oil            :    2 tbsp

  1. Mix beetroot, pomegranate and eggplant and season with vinegar and olive oil.
  2. Serve garnished with chopped parsley leaves.
This is fully nutritious and tasty salad

December 05, 2009

Collections of Arab Desserts

Balah Alshyam


  • Water                :    1 Ltr
  • Corn oil                :    4 Ltrs
  • All purpose flour        :    800 grms
  • Whole Eggs            :    2 Nos
  • Salt                :    20 grms
  • Sugar                :    3 kgms
  • Whole lemon            :     1


Boil water with salt, add 200 ml oil and add flour, keep on stirring for about 25 minutes. Take off from the fire and keep for cool. Put in a pastry mixing machine with bubble whisk and whip the dough by adding eggs little by little. Keep aside.

Put the rest of the oil on fire in a deep frying pan. Make sure the oil is not yet hot put off fire. Then put the dough in a piping bag with 14 No. star nozzle. Pipe and cut the batter to required length and put in the cold oil.Then put on fire and fry until golden brown and crispy and then add sugar syrup. Serve with powdered pistachio garnished.

N B:- Preparation of Sugar syrup: Boil sugar and water in 2:1 ratio .ie.3 klo sugar,1 ½ ltr water keep on fire in a big sauce pan. Add a pinch of saffron , 1 tsp of cardamon powder and sliced lemon.

This kind of sugar syrup is used for different kinds of Arab Sweets

Collections of Arab Desserts

Coconut and Strawberry Juice


  • Pineapple juice        :    1 Cup
  • Strawberry Milk        :    1 Cup
  • Banana            :    1 pc
  • Grated Coconut        :    2 tbsp
  • Vimto Syrup        :    1 tbsp
  • Grated Coconut for garnishing

  1. Mix the first four ingredients using an electric blender.

  2. When serving, at the bottom of the glass, pour the syrup(vimto), and pour the blended juice,
    Then garnish with the sprinkle of grated coconut.

    It's a delicious drink.

Collections of Arab Dessrets

Gerze Egellee


  • Eggs            :    6 Nos
  • Sugar            :    1 Cup
  • Plain Flour        :    1 ½ Cup
  • Baking powder        :    1 tbsp
  • Oil            :    1/3 Cup
  • Ground Cardamon    :     1 tsp
  • Saffron soaked with Rose water: 1 tbsp

  • Sesameseeds        :    2 tbsp


  1. Whisk the eggs with sugar until become fluffy in an electric blender, then add cardamom and saffron, after that add flour little by little while blending, then add oil.
  2. Grease the pan with oil, then sprinkle little sesame seeds over it.

  3. Pour the mixture in the pans and bake in an oven for 25 to 30 min.
    (Oven temperature set to 160 degree Celsius).

This is an Arab delicious cake with the flavor of Saffron and cardamom.