Sesame Biscuits

This recipe is easy and quick to make it called Sesame Biscuits.

Sesame Biscuits

Ingredients:

250g of butter

250g of powdered sugar

500g of flour

1 cup oil

4 eggs

50g of yeast

A pinch of salt

Flavor vanilla or lemon depending on taste

How to Make the Sesame Biscuits:

Preheat the oven (170C°/388F°);

Mix the butter, powdered sugar and eggs (one twisted the other) very well.

Add enough flour to collect the mixture (the mixture should be soft and not solid) with yeast.

Make the dough in the form of small circles, add sesame on the made circles then put them in the oven-tray.

Cooking time is 20 minutes.

Name of Sesame Biscuits recipe in Arabic is (حلوة صابلي).

Healthy Vegetables Salad

This combination is appealing because it is simple, healthy, light tasting, and colorful.

Healthy Vegetables Salad 

Ingredients

Mix vegetables 

1 large tomato

2 small cucumbers

Cooking cream (or cream cheese)

A pinch of salt

A pinch of cumin

A pinch of black pepper

A few drops of olive oil

How to make the Healthy Vegetables Salad 

In a large bowl, boil the vegetables on medium heat on the stove for 15-20 minutes then add the cooking cream, a pinch of salt, a pinch of cumin, a pinch of black pepper and a few drops of olive oil, then mix all gently.
In the serving dish put the tomato sliced, cut cucumbers and mix vegetables. As you see in the picture.

Bonne appétit.

Fresh Pineapple Salad

What a pleasure to refresh after a good meal with this delicious dessert!

Fresh Pineapple Salad

Ingredients

Half of pineapple

Mix of fresh fruits

50ml of vanilla

100ml of lemon juice

How to Make the Fresh Pineapple Salad

First cut the pineapple in half, remove the inside of the pineapple with a spoon. 

In the large bowl; put the mix of fruits add the vanilla and then mix them well.

Put the mixture of fruits and vanilla in the half of pineapple you made earlier, you can add any type of fruit on the side of the serving dish. 

Finally; pour the lemon juice on the salad to preserve the natural flavor and color of the fruit.

Bonne appétit

Chocolate Mousse Flavored with Mint

Today we offer a dessert we did hundreds of times for our friends. This recipe was simple, easy and delicious.

Ingredients (For 6 people)
200g chocolate
6 eggs (medium size)
1 pinch of salt
chocolate chips
Some mint flavor
Jimmies (Sprinkles) 
How to Make the Chocolate Mousse Flavored with Mint:

• Melt chocolate in the bain-marie with 4 tablespoons water
• Separate the white and yellow from eggs
• Beat the egg whites very firm with a pinch of salt
• Add the egg yolks to chocolate (be careful that the chocolate is smooth)
• Mix egg white chocolate mix slowly with a spatula
• Once the mixture is done (there are no whites) add some mint flavor and Jimmies, refrigerate for 3 hours
• To serve place chocolate chips on top

Dark Chocolate Mousse Flavored with Cinnamon

Chocolate mousse, a classic French cuisine and also a dessert idea monochrome brown.

Dark Chocolate Mousse Flavored with Cinnamon:

Ingredients (for 6 persons):
200 g dark chocolate pastry
5 eggs
1 tsp. tablespoons of cinnamon powder
salt
How to Make the Dark Chocolate Mousse Flavored with Cinnamon:

• Melt the chocolate in a bain-marie.
• Add cinnamon to chocolate, mix and leave to cool.
• Separate the whites from the yolks.
• Add the egg yolks to chocolate and mix well.
• Mount the egg whites until stiff with a pinch of salt.
• Gently fold the egg whites to the chocolate.
• Divide the chocolate mousse into cups or glasses.
• Place the chocolate mousse in the refrigerator for at least 3 hours.

Italian Soup (Pasta and Mushrooms)

This soup recipe comes from my cousin Nazha who lives in Italy.

She comes to my home with a big bowl of soup..... It was really delicious. After our dinner I noted the ingredients and method of this wonderful soup, I hope that you like this soup recipe. 

Italian Soup Recipe (Pasta and Mushrooms)

Ingredient:

250 of pasta (any type you like)

100g of mushrooms

50g of cut black olive

200ml of tomato juice

1 teaspoon of cumin

1 teaspoon of black pepper (If you like it spicy, you can add a pinch of red pepper)

1 teaspoon of saffron

1 teaspoon of ginger

1 teaspoon of olive oil depending on your taste 

How to Make the Italian Soup (Pasta and Mushrooms) Recipe:

Put a large cooker on medium heat on the stove; pour 500ml of water, after 5 minutes add the mushrooms, pasta, black olives and spices. Stir every 5 minutes.

After 20 minutes; add the tomato juice and olive oil depending on your taste

After 10 minutes you can serve your Italian soup warm with some bread.

Stuffed Vegetables (With Rice and Ground Meat)

This Stuffed Vegetables (with Rice and Ground Meat) one of the most popular dishes prepared in Middle Eastern, also you can stuff any combination of vegetables you want, even cabbage leaves. This stuffed vegetables dish is very delicious, gourmet and very healthy.

Stuffed Vegetables (with Rice and Ground Meat) Recipe:

Ingredients (Serving 3 people):

6 small zucchinis

6 small carrots

1 large pepper (You can stuff any combination of vegetables you want, even cabbage leaves)

100g of rice

150g of ground meat or minced meat (you can use any type of meat)

250ml of tomato juice

50g of parsley

1 teaspoon of cumin

1 teaspoon of black pepper (If you like it spicy; you can add a pinch of red pepper)

1 teaspoon of salt

1 teaspoon of ginger

1 teaspoon of saffron

A few drops of olive oil depending on your taste

How to Make the Stuffed Vegetables (with Rice and Ground Meat) Recipe.

First: Preheat the oven to 170C°/388F°

Cooking time is 45 minutes.

To make the stuffing:

In a large bowl; put the ground meat, rice, a touch of parsley and a pinch of spices, then mix them well

To prepare the vegetables to be stuffed:

• To prepare the pepper, just slice the tops off. Save the caps; pull out the seeds inside and throw them away.
• To hollow out the zucchini and carrots, slice them in half (Not lengthwise) so that they’re a workable length (unless your zucchini and carrots are very small to start with). Then, with a small paring knife, start slicing cones into the cut ends. First you remove a small cone, then you go a little deeper, and eventually you can twist the knife around the inside of the zucchini and carrots to remove the flesh all the way at the end and to insure you have enough space to fill. You don’t have to remove the stem, but save the insides to put into the pan.

To stuff and bake the vegetables:

Spoon the stuffing into the hollowed vegetables. You don’t want to pack it, since the rice will expand, but you can fill it pretty much to the top.

Arrange the vegetables in the baking dish; add the tomato juice, a touch of parsley and a touch of spices.

The Stuffed Vegetables (with Rice and Ground Meat) Recipe served warm.