KUNAFA RECIPE - ARABIC SWEET DELIGHT

Kunafa is a well-known Arabic dessert. It is a syrup soaked cheese pastry. Some say it dates back to the Ottoman Empire, others say its origin is from Turkey, Palestine, Egypt, or Greece ( see the editor’s note below ). Well, whatever it’s true origin, it is a favorite of many regions. Most languages in the Mediterranean and Middle East have a name for this dessert whether that be Kanafeh, Kanafe, Knafeh, Knafe, Kunafa, or Kunafah. Traditionally made from extra thin noodles of semolina flour, the Katafi we use in the recipe is a shredded phyllo dough that crisps up well and drinks in the heavy syrup much like a baklava.

Kunafa is basically the same thing as Knafeh, which is a Lebanese Cheesecake. Both have a ricotta and katafi base with nuts and spices. Both use floral water for flavoring. Some persons do not like the taste of floral things like rose and lavender. If this is the case, please, by all means, leave them out. They are subtle and lovely, but you know what you like so go with it.

Kunafa is traditionally served all year round, legend has it that it was created in Egypt hundreds of years ago to keep the people full while fasting during the religious observance. Again, do we know the true origin? No, those may be fighting words for some, but there we are.

Ingredients :

- Kunafa dough – 300 gram
- Unsalted butter – 100 gram (melted)
- Thick cream – 250 ml
- Grated mozzarella cheese – 200 gram
- Sugar Syrup – (recipe given below)
- Pistachios – 3 tbsp (powdered)

Method :
1. Preheat the oven to 180 degree Celsius. Grease a round cake tin with little butter and keep it ready.
2. Shred the Kunafa dough with your hands. Add melted butter to this and combine evenly. Move half this to the greased cake tin and spread all over including the sides of the cake tin and press lightly with your hands.
3. Add half of the thick cream over this and spread all over. Add the mozzarella cheese over it and again top it with the remaining thick cream.
4. Cover it with the remaining Kunafa dough and again press lightly to set it evenly. Bake it in the preheated oven for about 40 – 45 minutes, or till the top portion turns golden colour. Remove from the oven.
5. Pour the syrup all over the baked Kunafa (reserve ¼ cup to pour after inverting the Kunafa to a plate) and let it sit for about 10 minutes. Invert it to a plate and pour the remaining syrup over it. Top it with powdered pistachios. Serve hot, warm or cooled.

For the sugar syrup

Ingredients :

- Water - 1 ½ cup
- Sugar - 2 ½ cup
- Lemon Juice - 1 tbsp
- Rose water - 2 tsp
- Orange blossom water – 1 tsp

Method :

In a sauce pan, combine together water sugar and lemon juice and bring to boil. Reduce the flame and heat it for another 6 – 8 minutes. Remove from the flame and add rose water and orange blossom water. Leave it to cool to room temperature. Pour this over the baked Kunafa.

Note : You can add orange food colour if you need a nice colour for the Kunafa (I didn't add any food colour). If you want to use food color, mix it with melted butter and pour it to the shredded Kunafa. If you cannot find, thick cream, you can use either nestle cream or fresh cream (make sure the fresh cream is not too thin in texture). You can keep this for about 4 – 5 days in the refrigerator. Make sure you keep it covered. If you want to have it warm, heat the cooled Kunafa for about 30 seconds in microwave before serving.

The Delicius Green Smoothie with Spinach, Pear, and Ginger Recipe

Green smoothies get a lot of attention for "detox" or "cleanse" purposes, but I offer this recipe simply because it's delicious. Packed with immune-boosting ingredients — like spinach, pear, and ginger — it's bright and invigorating, yet not teeth-chatteringly cold. In other words: an excellent smoothie for winter.

Nutrient-rich spinach forms the base of this smoothie. If you happen to be a green smoothie newbie, spinach is usually a good starter ingredient since the flavor is milder than other greens like chard and kale, and it's gentler on the stomach.

Pears are high in fiber, vitamin C, and vitamin K. The latter two nutrients along with copper help squash free radicals via their antioxidant properties. The fiber found in pears supports cardiovascular and colon health. Pears are also Hypo-Allergenic.

Ginger is well known for aiding digestive issues, such as heartburn, nausea and vomiting, especially in pregnant women. As a potent anti-inflammatory, ginger can help reduce pain caused by inflammation. Ginger also boosts the immune system, helping prevent and eliminate a cold or flu, protects against certain cancers, and offers relief for migraine sufferers.

Flax seeds are a good source of the all important omega-3 essential fatty acids, which are vital for a healthy cardiovascular system. Flax seeds are high in fiber, thus support good digestive health. They also provide anti-inflammatory, antioxidant, and anti-cancer benefits.

These four ingredients along with a little organic honey make this one healthy smoothie. Enjoy!

Ginger Pear Green Smoothie Recipe

The Ingredients

- 1 cup water
- 1 medium pear, peeled and cored
- 1 cup baby spinach
- 1 tablespoon flax seeds or flax seed meal
- 1 teaspoon coconut oil
- 1/4 inch ginger, peeled and minced (or grated)
- 1/2 tablespoon honey to sweeten

The Add-ons

- 1 apple, peeled and cored
- /2 cup fresh or frozen berries
- Any superfood you desire – such as cacao, maca, bee pollen, or spirulina.

Show Time

Add all the ingredients into your high speed blender and blend for around for 30-45 seconds or until the desired consistency is reached.

Nutrition Information

- Calories: 217
- Fat: 8g
- Protein: 3g
- Carbohydrates: 39g
- Fiber: 8g
- Sugar: 26g
- Vitamin A: 9% RDA
- Vitamin C: 27% RDA
- Vitamin K: 191% RDA
- Calcium: 7% RDA
- Iron: 9% RDA

Please leave a comment below if you try this ginger pear green smoothie. Happy Blending!

RISOLES IS EASY RECIPE FROM INDONESIAN SNACK

Risoles, is one of Indonesian snacks that are already very familiar. Risoles been known since the 13th century, which was originally named roinsolles. And in the Netherlands risoles known as rissole. probably because the first, our nation ever had a history with the Dutch country, so the culinary influences also affect into our dishes. and this is one that is becoming typical hawker food we are risoles.Risoles has a delicate flavor and savory. is perfect for breakfast or a snack in the afternoon. and following the recipe.

Ingredients:
For Risoles skin

150 g all purpose flour
1 egg
200 ml milk, or a little bit more depend how thick the mixture
Salt to taste

For filling

150 g minced beef/chicken 2 medium or 3 small potatoes, cut into small cubes 2 carrots, cut into small cubes 1 onion, peeled and sliced 2 cloves of garlic, peeled and sliced 1 stalk of celery, chopped 1 stalk of spring onion, chopped - (optional) 1 tablespoon of flour, mixed with a little of water 1/2 teaspoon of pepper salt to taste or 1/2 block beef seasoning mixture/beef bouillon (Maggi or Knorr block) sugar to adjust the taste 1 cup of water

For dipping

1 egg

Bread crumbs

Instructions:
1. Make the skin: take a bowl then combine the flour, salt and egg. Gradually add the milk whisk them to make a smooth texture. When it's done, heat up non-stick pan. Take about 2 tablespoons of the mixture, pour to the pan and make it thin (just like how you make crepes). Cook it with low heat. When the edge of the skin is dry and you can peel off easily, it means it is cooked. Set aside.

2. Filling: heat up the wok, then sauté the onion and garlic until fragrant. Add the meat and mix them well for few minutes. Then add carrots, pepper, salt, celery and 1 cup of water. Cover. When the carrots are half-cook, add the potatoes. Continue cooking until they are tender and add 1 tablespoon of flour mixed with water to make the filling thicker. You can add a little of sugar to adjust the taste.

3. Make the rissole: take one rissole’s skin then add the filling in the bottom. Leave the bottom few centimetres clear. Lift the wrapper over the top and tuck it in under the filling. Fold over the left side, and then the right side and roll it up to form a tube. Repeat until all the skins are finished.

4. Prepare the dipping: dip the rissoles into beaten egg then coat them with bread crumbs. Deep fry them with low heat, set aside and use the tissue paper to absorb the oil.

5. Serve with fresh green bird's eyes chillies or chilli sauce.

Citrus Salad with Honey Dressing

Add a palate-cleansing pop of color and refreshing flavor to your next meal with a quick and easy recipe for Citrus Salad with Honey Dressing.

Peeling the citrus is the most time-consuming part of this recipe, but it’s important to remove as much of the white pith as possible to steer clear of any bitterness. I’ve opted for a trio of oranges, blood oranges, and grapefruits to maximize on color and complementary flavors. A few thin slices of red onion add bite while pomegranate arils add a burst of juicy flavor and textural contrast to the plate.

And to finish off your rainbow of flavor? A quick-fix honey dressing to balance out the sweet with the sour . This is a simple citrus salad that’s fast enough for weeknight meals but dressed up enough for weekend brunches or dinner parties. And just like your go-to little black dress, it can be as casual or as fancy as your heart desires!

Ingredients (serves 2)

For the salad
- 1 lime
- 1 orange
- 1 pink grapefruit
- ½ small red chilli, finely diced
- Small handful mint leaves, finely shredded
- 1 tablespoon pistachios, chopped

For the dressing
- ½ teaspoon orange flower water2 tablespoons runny honey
- ¼ teaspoon ground coriander
- Salt and freshly ground black pepper

Method :

1. With a sharp knife peel the lime, orange and grapefruit and cut into thin slices across the segments, reserving any juices.

2. To make the dressing, put the reserved citrus juice and all the dressing ingredients into a screw top jar, secure the lid and shake well.  Taste and adjust the seasoning if necessary.

3. Arrange the citrus slices on a large serving plate and sprinkle over the diced chilli.

4. Give the dressing another shake and pour over the salad.  Serve sprinkled with the finely shredded mint leaves, chopped pistachios and plenty of freshly ground black pepper.

Cornflake Christmas Wreaths

Don’t you remember making these Cornflake Christmas Wreaths as a child? I still sometimes make them and every time I make these cookies, I’m reminded how much I like to eat a bowl of Cornflakes for breakfast. And lunch. And dinner. Isn’t cereal for dinner the best?

Cornflake Christmas Wreaths take the cake when it comes to festive treats for the holiday cookie tray. With Christmas only 2 days away, you’ve probably about come to the end of your Christmas cookie making. I meant to share this recipe much earlier in the month, but I didn’t expect December to go by with such lightening speed.

These Christmas treats are so easy to make with just 3 ingredients plus enough green food coloring to give them that perfect evergreen color.

Christmas Cornflake Wreaths
Prep Time : 20 mins
Cook Time : 5 mins
Total Time : 25 mins

Christmas Cornflake Wreaths are one of my favorite easy Christmas treats that everyone in your family will love!

Ingredients :

- 1/2 cup butter
- 5 heaping cups miniature marshmallows
- 1 tsp green food coloring
- 5 1/2 cups corn flakes cereal
- Handful of red cinnamon candies

Instructions :

- Measure corn flakes into a large bowl.
- Melt butter in a large saucepan over low heat. Once melted, add the marshmallows and stir continuously until completely melted. -
- Stir in food coloring.
- Pour melted marshmallows into the large bowl with the corn flakes. Stir until well coated.
- Lay out a piece of parchment paper on your kitchen counter. -
 Dollop spoonfuls of the cornflake mixture onto the parchment paper.
- Grease your (clean) hands with butter or cooking spray, or dip them in a little bit of water. Use your fingers to shape each spoonful into an individual wreath.
- Top each wreath with cinnamon candies.


Nutrition Facts :

- Christmas Cornflake Wreaths
- Amount Per Serving
- Calories 89 Calories from Fat 27 % Daily Value
- Total Fat 3g 5%
- Saturated Fat 2g 10%
- Cholesterol 10mg 3%
- Sodium 88mg 4%
- Potassium 10mg 0%
-Total Carbohydrates 13g 4%
- Dietary Fiber 0g 0%
- Sugars 6g
- Protein 0g 0%
- Vitamin A 4.7%
- Vitamin C 1.6%
- Calcium 0.2%
- Iron 10.4%
* Percent Daily Values are based on a 2000 calorie diet.

So Delicius -Sticky Pineapple Chicken

There’s just something about a meal served inside a pineapple that transports me to somewhere beyond my kitchen table. Hawaii, Bora Bora, Fiji, you name the tropical local, and this Sticky Pineapple Chicken will take your taste buds there.

It’s everything you want a takeout-fakeout dish to be—tender chicken tossed in a sweet, tangy, sticky sauce. So saucy that you’ll be tempted to ditch the fork for a spoon so you can scoop up every. last. drop.

Chicken thighs are much more moist and tender than chicken breasts (although you can check out the recipe notes for how to swap them in!). And when it comes to added flavor, a handful of roasted, salted cashews works wonders to balance out the tangy sweetness of the fresh pineapple, while also lending a bit of crunch to every bite.

The real show-stopping element is a hollowed out pineapple that serves as the perfect semi-edible bowl for a big scoop of rice and an even bigger scoop of sticky chicken. Of course the pineapple is totally optional, but if you’re taking this dish from a casual weeknight dinner to a lively weekend dinner party, pineapple boats are a must!

Ingredients
for 2 servings

-  1 large pineapple
- 1 tablespoon oil
- 6 boneless chicken thighs, cut into bite-size squares
- salt, to taste
- pepper, to taste
- 1 tablespoon hoisin sauce
- 1 tablespoon soy sauce
- 1 tablespoon brown sugar
- 1 tablespoon garlic paste
- 100 mL (½ cup) chicken stock
- rice, to serve
- sesame seed, to garnish

Preparation
1. Using a sharp knife, carefully cut the pineapple in half lengthwise.

2. Using the tip of a knife, cut around the edge of the pineapple, being careful not to cut through the skin.

3. Slice down and across the pineapple flesh, then scoop out the pineapple cubes with a spoon. Discard the core and set the flesh aside.

4. In a 4-quart jumbo cooker, heat the oil over medium heat.

5. Add the chicken and season with the salt and pepper.

6. Fry for about 10 minutes, until browned and cooked through.

7.Take out the chicken and set aside.

8. Add the pineapple, hoisin sauce, soy sauce, brown sugar, and garlic paste, and fry for a couple of minutes.

9. Stir in the chicken stock.

10. Bring to a boil and then simmer, stirring occasionally.

11. Once the sauce has thickened, add the chicken and stir until evenly coated with the sauce.

12. Serve in the empty pineapple halves, along with some rice and sesame seeds.

Enjoy!

What Is Eggplant (Terong ) Good For Health?

Eggplants are fruits native to the Indian subcontinent but are now found throughout the world in different cultural cuisines. In England, they are known as “aubergine”, and are also called brinjal, melongene, and guinea squash. These purple or black glossy fruits can grow more than a foot in length in wild varieties, though they are considerably smaller in normal agriculture.

The wonderful health benefits of eggplants are primarily derived from their vitamin, mineral, and nutrient content. Eggplants are a rich source of vitamin C, vitamin K, vitamin B6, thiamin, niacin, magnesium, phosphorous, copper, dietary fiber, folic acid, potassium, and manganese. They also contain almost no cholesterol, or saturated fat.

Fast facts about eggplant:

- Eggplant comes in a range of colors, shapes, and sizes.
- The anthocyanins in eggplant may protect heart health
- Another chemical in eggplant, nasunin, may help improve blood flow to the brain
- Cooking methods include steaming, roasting, boiling, baking, or frying, but steaming appears to preserve the antioxidant levels most effectively.
- Scientists are looking for ways to maximize the antioxidants in eggplant while reducing the bitter flavor they bring.

Consuming fruits and vegetables of all kinds has been shown to reduce the risk of many lifestyle-related health conditions.Here Benefits Eggplant For Health :

1. Heart Healthy: Packed full of fiber, vitamins B1, B3, B6, C, K, and phytonutrients, eggplants are cardiovascular saviors. Regularly ingesting plants that harbor flavonoids are essential to lowering risk of heart disease, which is the leading cause of death in America.

2. Combats Cancer: Polyphenols in this veggie, such as delphinidin, protect cells from damage caused by free radicals, prevent development of tumors, and stop the spread of cancer cells. Other compounds such as anthocyanins and chlorogenic acid have powerful antioxidant and anti-inflammatory effects on the body. Chlorogenic acid can also inspire cleansing enzymes inside of cells, which encourage cancer cell death and can ward off other viral diseases.

3. Lowers ‘Bad’ Cholesterol Baking eggplant at 400 degrees can bring out both the flavorful and nutritional side of this violet garden egg. It has the power to reduce the amount of ‘bad’ cholesterol in your body. However, frying it instead won’t have hardly any advantages, since it will soak up fat from the cooking oil.

4. Better Blood With high levels of Vitamin K along with bioflavonoids, consuming eggplant regularly can prevent blood clots and strengthen blood vessels.

5. Dynamic Digestion Containing very little fat or cholesterol, this fibrous and filling vegetable is a huge help in maintaining a healthy digestive system. The fiber enables the body to easily process foods and support the absorption of nutrients by producing gastric fluids within the stomach.

6. Assists Anemia Those who suffer from an iron deficiency may be able to battle some of the debilitating symptoms by including eggplant in their meals. The ample flesh of this purple plant have many essential minerals, including iron and copper, which assist in improving the health of red blood cells within your bloodstream.
Eating foods with these compounds can significantly boost energy and strength, and eradicate feelings of exhaustion or worry.

7. Regulates Diabetes With high fiber and low soluble carbohydrates, eggplants are ideal to include in meals if you are watching blood glucose and insulin levels.

8. Prosperous Pregnancy Folic acid is imperative if you are expecting, because it protects infants from defects within the neural tube. Folate is important to every one’s nutrition, but should especially be increased if you are carrying a baby to protect their brain development as well.

9. Bone Benefits This powerful plant produces a great amount of copper and Vitamin K, along with phenols, which also help to prevent osteoporosis, increase bone mineral density, strength, and overall bone health. This is because copper maintains collagen formation of connective tissue and bones. The myth of nightshade plants such as eggplants, tomatoes, potatoes, and peppers triggering osteoporosis has been busted! The oxalic acid present in these foods does inhibit the absorption calcium, but only if consumed every day in high amounts. Don’t worry; you can counteract this by pairing them with other foods high in calcium like Cheese!

10. Improves Brain Function Phytonutrients within an aubergine, as some refer to this vegetable, have been known to increase cognitive ability and benefit overall mental health. By fighting off free radicals, these substances protect the brain against disease and toxins, and also promote blood flow throughout the brain. More blood flow transports higher amounts of oxygen to your noggin, which enhances memory and analytic thought.