Wednesday, January 18, 2017

Paella Recipe Step by Step

  Hello, everybody it has been very long time I'm away from you guys I do apologize.
Today I’m going to show you how to cook Paella! Yeah Paella is one of my favorite seafood recipes, although it is a Spanish recipe but it is very famous recipe in north of Morocco.
Paella is a very rich dish made with a little bit of everything that was on hand. Fresh seafood, saffron and earthy paprika are the key ingredients in this traditional Spanish dish.

How to make Paella?


1 onion, finely chopped
 1 yellow capsicum, seeded, finely chopped
 4 garlic cloves, crushed
2 large ripe tomatoes, halved, finely chopped
 2 teaspoons mild paprika
 1 cup (200g) medium grain rice
 3 cups or seafood stock ( I used just squid)
 12 (about 1kg) green king prawns, cleaned leaving heads and tails intact
1/4 cup coarsely chopped flat-leaf parsley
1/2 teaspoon saffron threads
 1 tablespoon olive oil
2 teaspoons mild paprika
2 teaspoons Cumin
Bay leaves (depending on your taste)
 Lemon wedges, to serve


Combine olive oil, onions, red capsicum and garlic in a large paella or large frying pan over medium heat. After 5 minutes add all spices, bay leaves, saffron and the squid.

Add the tomatoes and cook, stirring, for 3 minute or until aromatic. Add the rice, stock and add o glass of water and bring to the boil.
Keep stirring for 1 minute .Reduce heat to low and cook, uncovered, for 15 minutes or until rice is almost tender.

Add prawns on the top. Cook and covered, for 5 minutes or until prawns change color 

Remove from heat. Sprinkle with fresh parsley. Serve immediately with lemon wedges.


Wednesday, June 17, 2015

Appel Pie Recipe

We all love pies and especially apple pies, who doesn't? Anyway, apple pies are extremely perfect with a fresh juice or ice tea in this hot summer; they're also very good desserts after a light supper. They're so easy to make that when some of our friends just have called us and said: Hello Emy I'm coming for a tea or for a supper!! Whatever, apple pies are definitely yummy and quick to make. In addition you're going to eat something clean and homemade in 30 min.

For the stuffing;
5 green apples
70g of sugar
Nuts (depending on your taste) 
1 tsp of cinnamon
1 tsp of lemon juice
A few drops of water

For the dough;
2 eggs
100 of sugar
100g of butter
1 tsp of baking powder
1 tsp of vanilla powder
2 cups and a half of flour

First of all; mix all the dough ingredients then add the flour slowly until you have soft dough then cut it into two pieces.
If you have the pie's mold put the first piece of the dough in it but if you don't have it; you can make a decoration just with your fingertips as you see in the picture.

Preheat the oven for 10 mins at 190C/374F.
In the second stage: In a pan put the apples and the rest of the ingredients on the stove on medium heat for 5 mins. Then put the mixture of the apples and nuts on the dough as you see on the pic.

For the second piece of the dough; cut the rolled out dough into as many 1" wide strips as it will yield as you see on the picture.

Then put them on the top of the tart as you see on the pictures.

Enter the tray in the oven for 20 min.

The temperature of the oven is 190C/374F.

Tuesday, June 9, 2015

Lemon Tart Recipe

Here I'm posting one of my favorite desserts; easy, soft, tasty and refreshing recipe in this hot summer.
As everyone know; tarts are perfect for an afternoons tea or a mornings tea; even are good as a dessert after lunch or supper.

We are going to need:

For the cream;
300g of melted butter
100g of sugar
200g of eggs
10 lemon (zest and juice)

For the dough;
2 eggs
100 of sugar
100g of butter
1 tsp of baking powder
1 tsp of vanilla
2 cups and a half of flour

 The way we make the lemon tart:

First of all; mix all the dough ingredients then add the flour slowly until you have a soft dough.

If you have the tart mould put the dough in it but if don't have it; you can make a decoration just with your fingertips as you see in the picture. 

Preheat the for 10 min.
Put the tray in the oven for 10 min.

In the second step;in a large bowl put 7 eggs, sugar. 
Mix them for around 15 minutes with hand mixer then add the lemon zest and lemon juice.
Cook on the stove on a low heat without boiling until thickening.

Add the cream on the dough then enter the tray again for 15min.

Enjoy this lovely Lemon Tart Recipe from Gourmet Dish kitchen.

Martha Stewart's New Pies and Tarts: 150 Recipes for Old-Fashioned and Modern Favorites

Filled with seasonal fruit, piled high with billowy meringue, or topped with buttery streusel, pies and tarts are comforting and foolproof. In Martha Stewart’s New Pies and Tarts, the editors of Martha Stewart Living include 150 recipes: Some are savory, some are sweet; some are simple enough for a weeknight, while others are fancy enough for special events. 

Throughout, readers will find plenty of fillings and crusts, basics, and techniques for creating flavors and textures for every taste—from down-home classics that come together easily with fresh berries and stone fruits to modern tarts layered with chocolate ganache or finished with a wine glaze. There are also individual hand pies, savory comforts like quiche and potpie, holiday-worthy desserts for nearly every  occasion, and much more.

Chapters feature pies and tarts for everyone: Classic (Lattice-Top Blueberry Pie, Pumpkin Pie), Free-form (Apricot-Pistachio Tart, Apple Butter Hand Pies), Sleek (Caramelized Lemon Tart, Chocolate Mousse Tart with Hazelnuts), Dreamy (Frozen Chocolate–Peanut Butter Pie, Butterscotch Praline Cream Pie), Rustic (Cheddar-Crust Apple Pie, Blackberry Jam Tart), Layered (Rainbow Puff-Pastry Tarts, Chocolate Pear Tart), Dainty (Roasted Fig Tartlets, Cranberry Meringue Mini Pies), Artful (Peach-Raspberry Slab Pie, Pumpkin and Ricotta Crostata), Holiday (Neapolitan Easter Pie, Gingerbread-Raspberry Snowflake Tart), and Savory (Leek and Olive Tart, Summer Squash Lattice Tart). 

As is expected from Martha Stewart, this book is at once a feast for the eyes and the palate, as well as a practical teaching tool. Each dish is accompanied by a lush, four-color photograph. Throughout the book are simple instructions for decorative crusts and finishing techniques (latticework, cutouts, classic edgings). A complete Basics section of tools, pantry staples, and dough recipes (pâte brisée, cream cheese dough, press-in cookie crusts, puff pastry), plus plenty of tips and make-ahead tricks, help readers along the way. Whether making an effortless, free-form galette or the perfect latticework pie, bakers of all skill levels will look again and again to Martha Stewart’s New Pies and Tarts.

Wednesday, April 1, 2015

The Healthy Bread with Nuts

I recently made my first healthiest nuts bread, and it was heavenly. Sweet, moist, fragrant topped with oats.
This wonderful, healthiest nuts bread is the perfect choice for a healthy breakfast so you can begin a lovely healthy day full of energy and love.
Enjoy this easy and healthy recipe from gourmet dish kitchen.


2/3 cup of mix of walnuts sultanas (you can choose any type of nuts as you like)

1/3 cup wheat bran (not the cereal - can also use oat bran)

1/3 cup packed dark brown sugar

1-1/3 cups boiling water

1 tbsp (1 packet) dry active yeast

1 tsp vanilla powder

2/3 cup lukewarm water

2 cups whole wheat flour

1/2 tsp salt

2-3 cups unbleached all purpose flour

How to make the gourmet nuts bread:

In a bowl, combine the nuts, bran and brown sugar then stir in the boiling water and set aside until cool.
In another bowl, combine the yeast and warm water. Let it stand until frothy, about 5 minutes.
Then add the nuts mixture to the yeast mixture.
Stirring by hand or using the dough hook/blade in a mix master or processor, blend in the whole wheat flour and salt until you have a soft dough, but firm enough to handle, starting with 2 cups.

Lightly sprinkle oat flour on a flat work surface. Turn the dough and knead until smooth (about 10 min). Roll it into a ball.
In a clean bowl, place the dough, cover with a plastic wrap.
Set aside to rise until doubled about 1 hour.
Then make small balls and Place them on it and cover with a plastic wrap kitchen towel dusted with flour and let rise about 30 minutes.
Preheat the oven on 250C, 15 minutes before and put the bread on an oven tray then put it in the oven for 40 minutes.

Wednesday, March 25, 2015

Kimbap Sushi or 김밥

 Here I am posting a recipe for kimbap (the Korean name is 김밥), is a traditional Korean style sushi roll, and also is the most popular recipe in Korea. The kimbap combine a variety of vegetables, meat, rice and seaweed. It is really easy and quick to make.

Ingredients (four rolls)

3 cups cooked rice

4 sheets of gim (seaweed paper), roasted slightly

1 large cucumber cut into matchsticks (about 1 ½ cup)

1 large carrot, cut into matchsticks (about 1 ½ cup)

5 eggs

Ham cut into matchsticks

1 teaspoon of black pepper( depending on your taste)

1 teaspoon of salt

1 teaspoon of olive oil

1 teaspoon of sesame oil oil

1 teaspoon of soy sauce

How to make the best kimbap sushi or 김밥

first how to make a good rice for sushi: its so easy and tasty, just place freshly made rice in a large, shallow bowl. Gently mix in ½ teaspoon salt and 1 teaspoons sesame oil over top with a rice scoop or a wooden spoon. Let it cool down enough so it’s no longer steaming. Cover and set aside.

Then add a pinch of salt on the cucumber matchsticks and leave it 5 minutes then wash it with water and make sure to take it out the water with a clean kitchen towel.

Combine the carrot matchsticks with a pinch of salt. Mix well and let it sweat for 5 to 10 minutes. Heat a pan and add a few drops olive oil.
Squeeze out excess water from the carrot, then saute for about 2 minutes. 

Crack 5 eggs in a bowl and add a pinch of salt and 1 teaspoon of black pepper(depending on your taste). Mix it with fork or hand mixture depending what do you have at home take it easy. In a large pan add a few drops of olive oil then put it on the stove on medium heat for 3 minutes.Turn down the heat to low and pour the egg mixture into the pan. Spread it into a large circle so it fills the pan.

When the egg is cooked, flip it over with a spatula. Try to keep the egg as yellow as possible, and not brown. Cut it into wide strips.

Now and after everything are already, lets roll the kimbap nicely and gently.
Place a seaweed (sheet of gim) on a sushi mat with the shiny side down. Evenly spread the cooked rice over top of it as you see at the picture.

 Then add all ingredients that we have on it as you see at the picture.
Use both hands to roll the sushi mat over the fillings, so one edge of the rice and gim reaches the opposite edge. This centers the fillings in the roll, so they’ll be nicely in the middle when you slice it.

Grab the mat with both hands and and press it tightly as you continue rolling the gimbap. Push out the sushi mat as you roll, so it doesn't get wrapped in the gimbap 김밥.

Put some sesame oil on the finished roll. Cut each roll into ¼ inch bite size pieces with a sharp knife.

Put it on a serving plate and serve it immediately with Soy sauce, you can serve it too with Chinese or Korean tea or a regular tea depending on your taste. 

BambooMN Brand - Sushi Rolling Kit - 2x rolling mats, 1x rice paddle, 1x spreader - natural

  • BambooMN branded products are sourced from Certified Factories that provides a fair and good working conditions for the workers. BambooMN supports Oxfam and Second Harvest Heartland. Please make sure that you report violations if you are not getting BambooMN products from this listing.
  • 4 piece sushi rolling kit - 2x rolling mats, 1x rice paddle, 1x spreader ($2 value)
  • Each mat made from matchstick rods of bamboo woven with cotton sting and measures approx 9.5" X 9.5"
  • 8" Bamboo paddle is perfect for mixing rice vinegar seasoning mixture into the sushi rice , 7.5" Bamboo spreader valued at $2
  • For best results periodically rub paddles with a protective food safe oil. (often sold as cutting board oil)