Thai Dessert :)

Hey everyone! 
Today I made a dessert that originates from Thailand. It is called Khao Niao Mamuang. It is pretty much like sweet coconut flavored rice, topped with mangoes. It is very simple to make. I think it took me about an hour, maybe less. It is actually very good, and smells wonderful! I will post the recipe either later tonight or tomorow. I hope someone will make it, because ya'll won't regret it! :D
Anyways, as always, thanks to all my wonderful blog viewers, love you all! :)
Yiri Cardoso :) <3

Gorayebah! :}

Hi wonderful people! 
This is the Egyptian dessert I made. This is a fairly quick recipe to make, and it is very delicious. These cookies will literally melt in your mouth! :] Anyways these are super good, so without further hesitation, I shall post the recipe for ya'll to try and make yourselves! I hope you like it!
Thanks,
Yireth Cardoso :) <3


Ghorayebah
Ingredients:
100 g powdered sugar
200 g clarified butter
400 g all-purpose flour
1 pinch of salt

Directions:

1. Beat butter till white.
2. Add Sugar and beat for 3 more minutes.
3. Add flour, salt and beat for 2 minutes.
4. Garnish with ½ Almond or a pine in the middle of the cookie.
5. Roll it into small balls and slightly press it down by your thumb (with the almond to stick on it).
6. The dough consistency should be like the moist sand but when you squeeze it in your hand-palm it should hold it self.
7. Leave it to rest in the Fridge for 15 min.
8. Bake in medium-low pre-heated oven (color should be like ivory) don't let it blush!

Enjoy! :)

Credit for this recipe goes to this site.
http://www.food.com/recipe/melt-in-mouth-cookies-egyptian-style-ghorayebah-392636

Macaroni Bechamel :)

Hi amazing people! 

This is one of the Egyptian recipes I made today! It is very creamy and good! I really recommend this is you love thyme. It is just a very good dish :) I hope someone tries it out!Here is the recipe my friends! 

Thanks, 

Yire Cardoso :) <3

Macaroni Bechamel 

Ingredients:

1 (16 ounce) box penne pasta

2 lbs ground beef

1 medium onion, chopped

2 garlic cloves, minced

2 tablespoons chopped fresh parsley

1 tablespoon fresh thyme

1 teaspoon cinnamon

1 (8 ounce) can tomato sauce

1 beaten egg

1 dash Parmesan cheese (optional)

8 cups cold milk

6 tablespoons butter

6 tablespoons flour

1 teaspoon fresh thyme

1/2 teaspoon nutmeg (optional)

2 beaten eggs

salt

white pepper

black pepper

Directions:

1. Prepare pasta according to directions on the box.
2. Saute the onion in a little oil over med high heat until soft. Add garlic and saute another 2 minutes.
3. Add the ground beef and brown.
4. Drain off the fat, return to the stove and add the parsley, thyme, and cinnamon until combined.
5. Stir in the can of tomato sauce and simmer over low heat about 10 minutes.
6. Remove from the heat and let it cool. Once it has cooled stir in the beaten egg. Set aside.

TO MAKE THE BACHAMEL SAUCE

1. In a large saucepan over med-high heat melt the butter. Once melted whisk in the flour until smooth. Keep whisking for 2 minute.
2. Now whisk in the milk slowly until all the milk has been added. Keep whisking making sure there are no lumps in it. Add the salt and white and black peppers to your taste.
3. Whisk pretty continuously until the milk is almost boiling, but not quite. Now whisk in the thyme and nutmeg (if you want it). The sauce should now be fairly thick.
4. Quickly whisk in the beaten eggs. Remove from heat.

TO ASSEMBLE THE DISH

1. Mix half the bachamel mixture into the pasta.\
2. Put half the pasta covered with the sauce into a 9x13 baking dish.
3. Now layer the entire meat mixture over the pasta. You can top with a sprinkling on Parmesan cheese if you like.
4. Now add the rest of the Pasta to form the top layer.
5. Finally, pour and spread the remaining bachamel sauce over the top of the last layer.
6. Bake it in the oven at 400 degrees for 45-60 min or until the top is golden brown.

Enjoy! :)

Credit for this recipe goes to this site.

http://www.food.com/recipe/egyptian-macaroni-bechamel-340357

Pyramids of Food Made Today! :D

Hello lovely people!
Today I made the two Egyptian dishes. The food dish was called Macaroni Bechamel. This dish took me about 2 hours to make, almost reaching 3 though! :o It was a very tasty dish, especially if you enjoy the taste of thyme, then I definitely recommend it! :) This was my first time I had ever tried any dish with thyme in it, and I liked it, it wasn't all that bad. The dessert Dish i made was Goroyebah! These are like little white cookies, they are so good, and they melt in your mouth! :} Anyways I will post up these recipes today, so I hope at least one courageous soul with attempt to cook them! :)
Thanks to all you great people who read my blog, it is very much appreciated! Have a great day or great night!
Yireth Cardoso :) <3

Hungarian Style Walnut Tart

Hey Hey! :)
This was by far one of my favorite nutty desserts! It was just delicious! Sorry for posting this recipe up late! :{ I hope you forgive me by cooking it for yourselves and trying this magnificent dessert! :)
I hope you enjoy, 
Thanks!
Yiri Cardoso :) <3


Hungarian Style Walnut Tart
Ingredients:
Tart
6 tablespoons cake flour (90 ml)
1 cup superfine sugar (250 ml caster sugar)
4 eggs, extra-large
½ teaspoon salt
2 ¼ ounces butter (60 g)
1 teaspoon baking powder (5 ml)
2 teaspoons vanilla essence (10 ml)
5 ounces walnuts, broken (150 g)
Topping
1 ½ ounces butter (40 g)
3 ounces chocolate, dark, broken up (80 g)
½ cup apricot jam (smooth jam, not whole fruit jam, softened or warmed slightly)
Flaked almonds for sprinkling (optional)

Directions:

1. Preheat oven to 350 deg C/180 deg F.
2. Grease a loose-bottomed spring form cake tin. If liked, sprinkle the greased sides with fine almonds. (You can also line the tin with baking paper, also the bottom, as the newest baking paper is non-stick).
3. Place all the ingredients for the tart in a food processor, and process for 1 - 2 minutes until the walnuts are very finely chopped and the mixture is smooth.
4. Pour this runny batter into the prepared tin, and tap the tin lightly to flatten the batter and remove air bubbles.
5. Bake for about 35 minutes. A skewer inserted into the center should come out clean.
6. Cool the cake slightly, then remove the sides of the spring form tin, leaving the cake on the base. Let cool down more.
7. To make the topping: put the butter and broken-up chocolate into a small pot over gentle heat (do NOT boil). Stir to warm and melt the chocolate into the butter.
8. Spread the softened or warmed apricot jam over the tart, and swirl the chocolate ganache over the jam.
9. If you want, round off with flaked or nibbled almonds.

Enjoy!  :)

Credit for this recipe goes to this site.
http://www.food.com/recipe/walnut-tart-hungarian-style-496135

Moroccan Chicken

Hello Everyone, I'm so sorry that I took forever to post up these recipes, but here is the recipe for The African food dish I made. It is called Moroccan Chicken, it is super tasty. I hope you people enjoy it! :)
Thanks,
Yireth Cardoso :) <3


Moroccan Chicken
Ingredients:
1/2 teaspoon olive oil
2 pounds skinless, boneless chicken thighs 
2 cups thinly sliced yellow onion 
1 tablespoon minced peeled fresh ginger
1 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon ground coriander
1/2 teaspoon ground cinnamon
1/2 teaspoon freshly ground black pepper
4 garlic cloves, minced
1 1/2 cups fat-free, less-sodium chicken broth 
1 (15 1/2-ounce) can chickpeas (garbanzo beans), rinsed and drained
1 (7-ounce) package dried apricots (about 1 1/3 cups), halved
Preparation:

1. Heat olive oil in a large Dutch oven over medium-high heat. Add half of chicken to pan; cook 5 minutes, browning on all sides. Remove chicken from pan. Repeat procedure with remaining chicken.
2. Add onion to pan; sauté for 3 minutes or until tender. Add ginger and next 6 ingredients (through garlic); sauté for 30 seconds or until fragrant. Stir in broth, scraping pan to loosen browned bits. Return chicken to pan; bring to a simmer. Cover, reduce heat, and simmer 1 hour or until chicken is tender.
3. Remove chicken from pan with a slotted spoon; cool slightly. Cut chicken into bite-sized pieces. Add chicken, chickpeas, and apricots to pan. Cover and simmer 10 minutes or until thoroughly heated.

Enjoy! :)

Credit for this reipe goes to this site.
http://www.myrecipes.com/recipe/moroccan-chicken-thighs-10000001696612/