No Bake Canapes/ Tortilla canape

Tortilla Canape

Canapés are a specific types of appetizers or hors d’oeuvres. These easy and so delicious canapés made with no bake and  fresh ingredients will amaze your family and  your guests alike!

Ingredients

scramble eggs, canned tuna, olives, mushroom, salt, pepper, oregano and mayonnaise.

Directions

Get a tortilla and cut it into 4 pieces. Get a piece of tortilla, add a piece of lettuce and add a portion of the mixture on top then wrap it up into a cone shape. To seal it, add cream cheese on the tortilla edge.

Repeat the same for all remaining tortilla pieces and serve.

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No Bake Canapes/ Cucumber strips canape

Cucumber Stipes canape

Canapés are a specific types of appetizers or hors d’oeuvres. These easy and so delicious canapés made with no bake and  fresh ingredients will amaze your family and  your guests alike!

Ingredients

canned tuna, bread, chopped olives, mushroom, mayonnaise, salt, pepper, cream cheese, ketchup, oregano and cucumber strips to garnish.

Directions

Get 4 pieces of bread, cut the edges out. Spread cream cheese on top and add the mixture on top, add a portion of mushroom over the top and then add cheddar cheese slice on top.

Get another piece of bread, spread cream cheese on both sides and put it on top.

put another portion of the mixture on top add a portion of mushroom over the top and add another cheddar cheese slice on top

Now, get another piece of bread, spread cream cheese on top and put it on top and wrap the canape up and put it in the fridge for 3 hours. In the meantime, peel cucumber and saves peel strips. Once ready, take out the canape from the fridge, remove the plastic film, spread cream cheese on top and garnish with cucumber strips

cut it into 4 pieces, pin them up with tomato, olive and pickles and serve!

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No Bake Canapes/Tuna Canape

Tuna Canape

Canapés are a specific types of appetizers or hors d’oeuvres. These easy and so delicious canapés made with no bake and  fresh ingredients will amaze your family and  your guests alike!

Ingredients: 

canned tuna, bread, chopped olives, mayonnaise, salt, pepper, cream cheese, ketchup, oregano.

Directions

Get 4 pieces of bread, cut the edges out. Spread cream cheese on top and add the mixture on top. Add cheddar cheese slice on top. Get another piece of bread, spread cream cheese on both sides and put it on top. Put another portion of the mixture on top and add another cheddar cheese slice on top.

Get another piece of bread, spread cream cheese on top and put it on top and

wrap the canape up and put it in the fridge for 3 hours.

After you take out from the fridge, remove the plastic film and cut it into 4 pieces.

Spread cream cheese on top of two of them and pin them with tomato, olive and pickles.

Get the other two and add a coat of ketchup on top and pin them with tomato, olive and pickles and serve!

Recommended Video: (654) Tuna canape - YouTube

No Bake Canapes/ Salmon Canape

 

Salmon Canape

Canapés are a specific types of appetizers or hors d’oeuvres. These easy and so delicious canapés made with no bake and  fresh ingredients will amaze your family and  your guests alike!

Ingredients 

Smoked salmon, bread, cream cheese, olives, slices of cheddar cheese, quinoa and poppy seeds and pin of tomato, olive and pickles to garnish.

Directions:

Get 4 pieces of bread, cut the edges out. Align the bread pieces together.

use a rolling pin to stick them down together.

Now, spread cream cheese on all bread pieces. Get the smoked salmon and lay it on top of the bread. Sprinkle pepper and salt, oregano and place cheddar cheese slices on top. Put cream cheese on top of the cheddar cheese slices and roll everything up. Wrap the roll with plastic film and put it in the fridge for about 3 hours. After that, take the roll out from the fridge, take out the plastic film and sprinkle quinoa and poppy seeds on your working station. Now, coat the roll with cream cheese and roll it over the grains then slice it into rounds.

Pin each roll with tomato, olive and pickles and it ready to serve!

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Cheesecake

 Cheesecake

Cheesecake is a special dessert for your family and your guests as well.  Cheesecake recipe does not  have to be difficult. Just follow these simple steps and you will get the perfect look and treat you are looking for.  

Ingredients

Fruits at your choice for garnish

200 g biscuit

6 tbsps. butter, melted

600 g cream cheese

1 cup sugar

1 cup plain yogurt

1 tsp vanilla extract

2 tsps. lemon juice

1 pinch of salt

2 egg

1 sachet of jelly lemon flavor

2 cups of water

Directions

Prepare your fruits for garnish

Preheat the oven to 375°F. 

Make the crust: In a zip bag, combine the biscuit crumbs and  melted butter together. Press the crumbs into an even layer on the the bottom of a springform pan. Bake the crust for 10 minutes then set aside.

Make the batter: In the bowl, using the electric beaters, beat the cream cheese, sugar until smooth. Add yogurt, the vanilla extract, lemon juice, and salt; beat on low speed until combined. Add the eggs while mixing until well incorporated. 

Pour the batter on top of the crust. Wrap springform pan with aluminum foil and transfer to another pan filled with 1 inch boiling water. 

Bake for about 45 mn or until the cake is just set. Add fruit toppings on top of the cheesecake. In a small pan, bring water to boil and add a sachet of jelly. Allow to melt, and pour over the cheesecake. 

Transfer to the refrigerator to cool until firm.

Transfer the cheesecake to a serving dish. Slice into triangle shapes and serve.

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My Filipino-style Fruit Salad

Filipino-style Fruit Salad

This recipe is very popular in the Philippines. As there are a lot version of it, I am trying to introduce the easiest as it  has less ingredients than the classical ones. This fruit recipe can be served as an appetized or as a multi-fruits dessert. Enjoy the summer with this simple, colorful and tasty recipe!

Ingredients

Fresh diced fruits of your choice

1 can sweetened condensed milk

1 pack all-purpose cream 

1 cup of grated coconut 

Directions

In a bowl, combine the diced fruits, the condensed milk, all-purpose cream and the grated coconut. Mix until well combined. Cover the bowl and chill for a couple of hours.

Garnish with fresh mint leaves and serve.

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Soy sauce baked chicken legs

 

 

Soy Sauce Baked Chicken

Soy sauce baked chicken legs are quick to prepare with only a few ingredients. It is a mouthwatering dish and tastes very delicious! 

Ingredients

12 (more or less) chicken legs

1/4 cup soy sauce

2 tbsp. vegetable oil 

1 tsp. garlic powder 

1 tsp. onion powder

1/2 tsp paprika

Salt, peppers, hot chili and  oregano to taste

dried parsley to garnish

Directions

In a  bowl, Put chicken legs and add all the ingredients to the marinade. Mix well, cover, and set aside for 1 hour.

Preheat the oven to 350F

Transfer chicken legs to a baking dish. Bake for 45 minutes.

Garnish with dried parsley and serve with bread or rice.

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Moroccan Loubia (white beans)

 

Loubia (White beans)

Moroccan Loubia (beans) is a super simple white bean recipe. It is packed with a lot of flavors. And if you are a vegan that will be one of your favorite dishes. Try it you will certainly like it.

Ingredients

3 Cups Dry White Beans 

5  tbsp. vegetable oil

1 Large Onion, diced

1 cup of fresh tomato purée

5 Cloves Garlic, grated

1/2 Tsp. Salt

1/4 tsp hot peppers 

1 tsp ground ginger

1 tsp. ground Cumin

1 Tsp.  ground Turmeric

1 Tsp.  paprika

1 Cup Fresh Chopped Parsley and cilantro

3 tbsp. of canned tomatoes sauce

4 Cups of water or more

Directions

Rinse the beans. Place in a container filled with cold water and allow to soak overnight.

Heat the vegetable oil in a pot over medium-high heat. Add the onions, garlic, ginger, turmeric, paprika, cumin, hot peppers, and salt. Cook until the onions are translucent. Add water, drained beans, and herbs and allow to cook a few minutes more, then add the fresh tomatoes purée. Allow cooking until beans are tender. Add a couple of canned tomato spoons and cook for about 10 min more.

Garnish with jalapeño, and parsley leaves and serve with bread and a salad.

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Moroccan Meatballs

 

Moroccan Meatball

You will love this classic Moroccan recipe (kefta) cooked with fresh homemade tomato sauce. Traditionally it is prepared in a tagine which adds a tasty earthy flavor to the dish. Unfortunately, I don't have a tajine for this time, but a skillet will do just fine.

Ingredients

For the Meatballs

500g ground beef   

1 tbsp. dried parsley

1 tbsp. dried  cilantro

4 cloves garlic, grated

1/2 tsp paprika

1/2 tsp cumin

1/4 tsp salt

pinch of hot pepper

1/2 tsp turmeric

1/2 tsp ginger powder

For the Tomato Sauce

3  ripe tomatoes

1/4 cup olive oil or vegetable oil 

3 cloves garlic, grated

1 tbsp. dried parsley and dried cilantro

1/4 tsp paprika

1/4 tsp cumin

salt - ( to taste)

chili peppers - (to taste)

Directions

Make the Meatballs

Combine the ground meat with the garlic, herbs, and spices. Knead thoroughly to incorporate the mixture. Next, shape them into small meatballs and set them aside. 

Proceed with preparing the Tomato Sauce by grating fresh ripe tomatoes.

Place a skillet over medium heat. Add oil, grated tomatoes, grated garlic, herbs, and spices. Stir to combine. Allow the tomatoes to simmer for about 15 until the sauce starts to form. Add the meatballs and continue simmering until well cooked through. 

Serve with bread.

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Homemade Mayo without Mustard

 

Homemade Mayo without Mustard

Homemade mayo is very easy and quick to make. You just need a couple of ingredients and in no time you'll get it ready to enjoy! I am making it without mustard this time. So without further ado, let's get started! 

Ingredients

1 egg

2  teaspoons and a 1/2 tsp fresh lemon juice

1/4 teaspoon salt 

1/4 teaspoon garlic powder

1/4 teaspoon onion powder

pinch of hot pepper (or more to taste)

1 cup of olive oil

Directions

Crack the egg and place it in the blender. Add, lemon juice, salt, and spices.

Blend intermittently at high speed for a couple of seconds. Add olive oil as you go. Repeat the same process until you get a nice creamy texture.

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Refreshing and healthy juice recipes

Healthy juice recipes

Summer is here, so let's get started with these 6 amazingly simple and healthy juice recipes. They are all sweetened naturally with fresh fruits, no sugar added. So let's get started with these refreshing, immune-boosting drinks.

Ingredients

For the Green juice:

1/2 large cucumber, cut into quarters

1/2 lemon, (remove the peel) cut into quarters

Few mints leaves to taste

For the Yellow Juice:

1/4 of fresh pineapple, cut into quarters

1/2 Mango, cut into strips

For the Dark red Juice:

2 medium beets, boiled and cut into quarters

1 medium apple, cut into quarters

For the Purple Juice:

1 cup blueberries

1 Banana, sliced

For the Orange Juice: 

1 orange, quartered (remove the peel)

1 carrot

For the Bright Red Juice:

A couple of watermelon quarters

1/2 Lemon (remove peel to avoid bitterness), cut into quarter

Directions:

Put the ingredients of each one of these recipes into a blender, add water, and Voilà! It’s that simple! 

Let's chill and serve!

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How to make Griwash

 

Griwash pastry

Griwash is a recipe that is so popular mainly in  Algeria and parts of eastern Morocco. It is often prepared during the holy month of Ramadan. It is served coated with honey and garnished with roasted sesame seeds on top. 

Ingredients

500g flour

1 cup grounded sesame

1 cup grounded row almond

1 tbsp grounded fennel

1/2 cup of melted butter

1/2 cup of oil

1 egg, beaten

1/2 tsp sugar

1/4 tsp yeast

1/4 tsp baking powder

1/4 cup white vinegar

1/2 cup orange blossom water

1/2 tsp cinnamon, saffron, 1/4 tsp mastic gum

1/4 tsp salt

1/2 cup water 

For the icing

honey

For the topping

1/2 cup sesame seeds

Directions

In a bowl, add beaten egg, pour melted butter and oil, add orange blossom water with saffron, vinegar, sugar with gum, salt, cinnamon, almond, sesame, fennel, baking powder, yeast, water and mix them all together. Mix well while adding flour. Knead thoroughly and leave to rest for about 2 hours. Then form the dough into a French bread loaf. Cut dough into big chunks. Put chunks in a zipper bag so they will not dry out. Flour your workstation, take out one chunk at a time, and spread it for about a cardboard thickness using a rolling pin. Then fold it into a wallet shape and put it back in the zipper bag. Repeat the same for all chunks. 

Now take out one "wallet" at a time and flatten it again but this time much more thinner. Using a pastry wheel, proceed with cutting through into squares about 8 cm (3 inches). Repeat the same until dough wallets are over. Finish cutting each square by making 4 incisions parallel to each other (but should not go through the edges). You should end up with a square that has 5 strips about 1 cm apart.

Instructions on how to shape the Griwesh flower: 

Take one square in the left hand and pass your right palm under strips 1, 3, and 5. These strips are then above your finger and strips 2, and 5 are below independently separated. Now, with the right hand grab the 3 straps together and bring the straps 5 and 1 towards the center in a way that the left straps interlock with the right straps. Now, gently proceed with turning them inside-out to form the flower.

Then, deep fry them over medium heat. Remove from the oil using a slotted spoon and drain.  Drench in honey, drain it and transfer to a serving plate. Sprinkle roasted sesame seeds on top and serve with tea or Harira (soup).

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Garden salad with rice

Garden Salad with Rice

 This healthy garden salad with boiled egg, boiled rice, and steamed vegetables is just perfect for spring and summer as well. 

Ingredients

For the Salad

1 cup of rice

1 egg

2 potatoes 

1 small Onion

1 Tomato

2 beets

3 Carrots

1 Lettuce

broccoli

Canned Green beans, Corn, Tuna

Moroccan black olives

For the salad dressing 

3 tbsp lemon juice

3 tbsp olive oil

oregano

salt and pepper to taste.

 

Directions

Bring to boil beets.

Bring to boil the rice over medium heat for about 15mn (use 2 cups of water for 1 cup of rice ratio). Once done, leave aside to drain.

Bring to boil egg over medium heat. 

Steam potatoes, carrots, and broccoli by using a sieve over a saucepan of boiling water  for about 25mn.   

Get a bowl, and mix all together the drained rice with portions to taste of canned corn, green peas and tuna and drizzle over the dressing. Now get a small bowl, fill it up with the rice mixture and flip it up side down right in the center of your serving plate. Lay lettuce leaves around the plate and place the steamed vegetables all around on top.  Drizzle salad dressing on top of the vegetables. To finish, garnish with eggs, Moroccan black olives and place a tomato peel rose over the top of the rice and serve with mayonnaise.

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Veal stew with vegetables

 Veal Stew with vegetables

This vegetable veal stew recipe is easy and quick to prepare in no time.  Perfect for busy fellows! Ideal to serve with bread.

Ingredients

 Veal meat

1/2 bowl of green peas

1/2 bowl of Carrots in rounds

1 Chopped Onion

2 tsp Grated garlic

 Salt to taste

1/2 tsp of turmeric

1/2 tsp of ginger powder

A pinch of hot chili pepper

Vegetable Oil

Dried Oregano

Directions

Mix the spices together then coat the meat with the mixture

In a bowl, lay onions first, put meat then cover with carrots, and green peas and sprinkle a few dried oregano leaves.

Cover with unbleached parchment paper first then seal with aluminum foil

Put in the oven at 350F for about 2 hours then serve with bread.

Recommended video: (79) Veal Stew (Quick and Easy) - YouTube

How to make chicken Biryani

 

Chicken Biryani

Chicken Biryani is a traditional heavy, flavorful rice-rich dish that is loaded with spices. I know, my Biryani will never be the same as one of my Indian friends. However, I thought that it is worth the try as my husband loves everything about the subcontinent food. And the results were satisfying!

Ingredients

For chicken

2 pounds of chicken thighs

3 onions, diced

1/2 cup Coriander and Parsley

6 clove garlic (grated)

2 tbsp. vegetable oil

2 tbsp. olive oil

2 tbsp. ginger (grated)

1 Pinch of chili hot peppers

1/2 tsp ground cinnamon

3 cinnamon sticks

1/2 tsp of saffron

10 pods of cloves

1 tsp of turmeric

1 tsp of paprika

1/2 tsp of Himalayan salt

1 tsp ground cumin 

20 pods green cardamom

1 cup of plain yogurt

lemon

For rice

4 cups water

2 cups rice (Basmati preferred)

2  tsp of Himalayan salt

1 Cinnamon stick

Directions

Get a pot with cold water, put 2 cups of rice (Basmati preferred)  , and leave it for 1 hour.

To marinate the chicken, get a  bowl and mix the olive oil, garlic, ginger, cumin, paprika, chili peppers, coriander and parsley, cinnamon, cardamom, cloves, salt, lemon juice, and yogurt. Then, thoroughly coat the chicken with the marinade and set it aside.

Now, wash the rice until the water is clear. Get a pot, add water, rice, salt, and a cinnamon stick and bring to boil. (use a 2 to 1 water to rice ratio)

In another pot, add diced onions, and vegetable oil and cook until they are translucent then transfer over the marinated chicken on top. Mix all together and cook for 30 minutes until the chicken is tender. Once done, transfer to a serving dish, and add rice on top.

Now, get 1 cup of milk, add 2 tbsp of water mix with saffron and then drizzle the liquid on top. Cover the serving dish with parchment paper and tightly wrap it up with aluminum foil. Heat the oven to 350F and leave the dish for about 30 minutes. 

Carefully mix the sauce together with rice. Top the rice with the chicken and serve.

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Semolina stuffed with dates

Semolina stuffed with dates

Indulge in some of the delicious Moroccan pastries for special occasions. This time we are making Semolina pastries stuffed with dates. Dates are known to be excellent antioxidants, and rich in minerals and vitamins. In addition, it is also easy to incorporate into many recipes like this one.

 

Ingredients for Semolina dough

500 g medium semolina

½ cup melted butter

A pinch of salt

½ cup of orange flower water

½ tsp of baking powder

½ cup of water with saffron

Ingredients for dates paste

200 g date paste

½ tsp (ground clove, ground cinnamon)

½ tsp butter

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