Thursday, July 9, 2009

Jewish recipe - Challah Bread - Sweet Bread with Raisins


What you need to make Challah:

625 gr Fluor
0,5 Teaspoon Salt
50 gr sugar
20 gr raisins ( optional)
1 egg
62 ml oil
255ml warm water
21 gr fresh yeast,or 1 package dry yeast
pint sugar

1 yolk
1 tablespoon water

How to do it:

1.Mix the yeast with a pint of sugar and the warm water.
Let it stand for 5 min in a warm place (a sunny place in the window is a great place) until it raises up. If it doesnt raise, than the yeast is old and you need to get a new packet!

2.Mix the Fluor, Salt,Sugar and Raisins.

3.Mix the egg with the oil.

4. Now give the yeast mix to the fluor mix and stirr it.
Than add the egg-oil and mix it.

5. Now put the dough on the working surface and knead it til it feels soft and supple.

6. Next put the dough in an oiled bowl and cover it. let it stand for about 45 min in a warm place. If its cold ( winter time) than you might want to turn on the oven in a low heat. When its warm, turn the oven off and place the bowl with the dough in inthe oven.
The dough needs to raise during this time. If after 45 min it didnt at least got a little bit bigger than let it stand for some more time.

7. Heat the oven to 180 degree celsuis

8.Knead it again and divide the dough into 3 parts.Roll each peace
into a sausage form.
Now enclose the ends of all three pieces on each other and make one
braid pigtail with them. Enclose them again at the other end and stick the ends under the loaf stuck.

9. Set it on a backing sheet and let it stand for 30 min.
Mix the yolk with the water and put the mix onthe dough.
Than put it in the oven and let it bake for about 30 min.

Thursday, June 4, 2009

white-bean soup

White-Beans soup
from Greece

u need:
175gr white beans, soaked in water over night and drained
1,7 l vegetable stock
120 gr pasta ( Corallini or other soup paste)
6 ts olive oil
2 garlic cloves
4 ts chopped parsley
salt n peeper

1.Give the beans in a big pot add the vegetable stock and cook it.when it starts 2 boil reduce the heat and stirr 2 hours til the beans r tender.

2. give half of the beans and a bit of the vegetable stock into a mixer.purree it and give it back in the pot. get to boil the mix again.

3. add the pasta and let it all cook 2gether for 10 min, til the pasta is ready.

4. while the pasta cooks, heat 4 ts of oil in a pan and ad the chopped garlic, fry for 4-5 min.add the garlic and parsley 2 the soup and spice with salt n pepper.add the rest of the oil 2 it and serve immediatly.

Wednesday, June 3, 2009

sweet porridge - the perfect oatmeal snack!

sweet porridge


U need:

250 gr rolled oats

500 ml milk

4 teaspoons sugar ( or more if desired)
you can use honey instead as a more healthy alternative!

1 handfull raisins ( more or less if desired)

Optional: cinnamon, some coffee powder, fresh fruits, yogurt
I love to add different ingredients everytime i make the porridge. My favorite fruits to use are peaches, banana, and mango :)
Dont use kiwi as it doesnt go well with the milk and turn the dish sour!

1. Place the oats in a pan and add the milk and about 300ml water ( thats about 1 cup).

2. Bring it 2 boil, than add the sugar and reduce the heat. Simmer for 4 - 5 min, stirr frequently.

3. Add the raisins and stirr.

You can serve the porridge warm or cold.
Its traditioanlly eaten warm as breakfast in the cold season ( which seems to never end in Brittain :D)
In the summer i eat it mostly cold with fruits, while in the winter its really great to eat it hot to warm u up.

Monday, June 1, 2009

tagliatelle with vegetable ribbons

tagliatelle with vegetable ribbons
from italy
serves 4

U need:
2 large courgettes ( zucchini)
2 large carrots
250 gr fresh egg tagliatelle or non wheat pasta ( u can use any kind of pasta, taste just as good ;)
4 tbsp garlich flavour oil
black peeper

For the garlic flavoured oil u can just put some garlic cloves in vegetable oil for some days. The oil will adopt some of the flavour. Of course its better 2 buy garlic flavoured oil, but i couldnt find it and this tip helped me a lot :)

Using a vegetable peeler, peel the zucchini and carrots into long, thin ribbons.
bring water 2 boil in a pan and add the ribbons. Cook the ribbons for 30 seconds. Drain and seta side.

2. cook the tagliatelle acording to the instructions on the packet.
drain and return to the pan. Add the vegetables ribbons, garlic flavoured oil and pepper and toss over a medium heat until the pasta and vegetables are flavoured through.
serve immediatly.

U can also cool it and serve it cold like a pasta salad. Its great 4 hot summer days, an intresting variant 4 pasta salad and less calories than the normal pasta salads :)
U can also use less oil if u wanna cut some calories.

1 Serving: 348kcal/1464kj
9.6 gr carbs
12.7gr fat

Tuesday, April 21, 2009



from germany i guess

U need:

100 g Butter

100 g sugar

1 packet vanillinsugar

2 Eggs

1 Pinch salt

1 packet custard powder ( vanilla)

5 tablespoons milk

250 g fluor

3 TL Backingpowder

250 gr icingsugar


1. Mix the butter with the sugar

2. add vanillasugar, eggs and salt and mix it well.

3. add the custard powder, milk ,fluor and backingpowder

4. put the dough on a bakingplate. always 1 tablespoon full and leave some space between each one. it will give u about 18 pieces.

5. backe it for 10- 15 min with 200 grad celsius

6. mix the icing sugar with lemonjuice til it gets creamy ( i added some red food colour 2 make it intresting 4 the kids)

7. put the icing-lemon mix on the americans whle they stil hot

Sunday, April 19, 2009

kidney beans with jogurt rice

Kidney beans with yogurt rice

from me :)

U need:

1 tin kidney beans

1 onion

1 zucchini

3 tomatoes

3 Spoons pureed tomatos

1 small cups of rice

3 spoons of yogurt


2 spoons of vegetable-oil

1 ts vinegar

1 ts ginger powder

1 ts pepper


1. Put the 2 cups of rice into 3,5 cups of wate and make it boil. Than low the heat and let it cook for about 20 min.

When its ready cooked, drain it and mix it with the yogurt.

2. Chopp the onion into small pieces and fry in hot oil, after 3 min add the garlic, zucchini, kidney beans and tomatoes. Let it cook for 6 - 10 min. Than add the pureed tomatoes and mix it.

Add the spices and the vinegar.

Saturday, April 11, 2009

Okra -Bamya in Tomato sauce

Okra egyptian style

You need:
1 Bag frozen Okra ( 1/2kg) or 500 gr fresh Okra
3 tomatos
1 onion
2-3 garlich cloves
2 tablespoon oil

1/2 teaspoon cumin
salt, pepper

1. If you use fresh okra than cut the end carefully off from all the okra and than wash them carefully.
However i advice you to use frozen okra as its not only easier but they are mostly also softer.

2. Heat the oil in a medium sized bowl. Peel and chop the onion and put in the bowl.
Fry for 1-2 minutes on medium heat. Dont let it get too brown.
Peel and chop garlic and add for another 1/2 minute.

3. Wash and chop the tomatoes.
Add in the bowl and add 1/2 cup of water.
Add the spices and let simmer for 5 minutes.
Put the tomato mix in a mixer and than put back in the bowl.
You can skip that step if you dont have a mixer or just dont want to do it ;)

4. Add the Okra and another 1-1,5 cups of water ( preferable boiling water).
Cover and let simmer for 30 minutes.
If the okra isnt tender enough after 30 minutes let simmer some longer.

Serve with Rice

Monday, April 6, 2009

Moroccan chickpea stew

Moroccan chickpea stew

U need:
1,5 onions
2 garlic cloves
1,5 tablespoons oil
1/4 kg  carrots
1,5 zucchini
1 egg plant
1 tin chickpeas
2 tins tomatoes ( pieces) or you can use about 700gr fresh tomatoes, chopped
1 tsp coriander
1 tsp cumin
1 teaspoon paprika powder
1 cube vegetabel or chicken broth

1. heat the oil in a big bowl.
Cut Onions and garlic into small pieces and put them in the bowl.
Chop the carrots into small cubes and add them.
After 1 min add the chickpeas, 1 litre ( preferable hot) water and the broth cube
Let it cook on medium heat.

2. Meanwhile cut the zucchini and eggplant in small pieces and add them 2 the soup.
bring ti boil and add the spices.

3. Now add the tomatoes and let the soup simmer.
Its ready when the chikck peas and vegetables are all tender.

Before serving add the chopped parsley.

Sunday, April 5, 2009

Egyptian tomato sauce - Dim'a misabbika

Dim'a misabbika from Masr ( egypt)

U need:
1 Onions
4 garlic cloves
6 Tomatoes
2 tablespoon of Tomato paste
1 teaspoon vinegar
2 tablespoon oil
1 teaspoon of cumin
1/2 teaspoon sugar
salt n pepper

1. Chop the onion and the garlic into small pieces.

2. Fry the onion in the oil til it gest soft than add the garlic and fry it for 1 minute.

3. Wash the tomatos, chop them and add to  the onion/garlic mix.Add the spices, sugar and vinegar.  Put on medium fire, cover and let it cook for 15-30.the longer it cooks the better the taste will be.
You can put it in the mixer if you want a smoother texture ( i always put it in the mixer)

This Tomato sauce is specially for koshari but fits to any pasta dish.



U need:
1/2 cup brown lentils
1 cup white rice/ egyptian rice
1/4 cup shareya/ vermicelli
1 cup uncooked macaroni ( small ones) You can mix small pasta with 1/4 cup of spaghetti, which has to broken into pieces.

1/2 Cup of chick peas ( this is optional) They have to soak in water overnight if you want to add them

How to make it:

1. Place lentils in bowl with 3 cups of hot water. Allow to simmer on low heat for 30 minutes, or until tender.

2. While, lentils are cooking you can already prepare the pasta and rice.
To know how to make egyptian rice with shareya check this link  How to make egyptian rice with shareya. Its also on this blog. If you arent able to find egyptian rice use round grain rice or parboiled rice.

3. Cook the pasta until ready. Drain and put aside.

4. If desired, cook the chick peas until tender for 30-60 minutes.

5.  Now you can put the koshari in 1 big bowl or in several smaller one.
In any case first you put a layer of rice, than 1 layer of pasta and than a layer of lentils.
If you use 1 big bowl to serve the koshari just put all the rice than put the pasta onit and top it with the lentils. put the chick peas on top.

Now to eat Koshari you will need to make tomato sauce and fryd onion.
Recipe for the Tomato sauce is here sauce for koshari

For the fryd onions simply take 1-2 onion and chop them evenly.
Heat 2-3 tablespoon of oil in a frying pan.
Mix the onion with some fluor ( about 1 Tablespoon).
Put the onions in the hot oil and fry til brown. Be carefull it burn easily and needs a lot of attention!

Brownies to die 4

Brownies from America

U need:
100 gr dark chocolate
125 gr soft butter
125 gr white sugar
2 eggs
100 gr fluor
0,5 teaspoons backingpowder
1 teaspoon vanilla
150 gr walnut kernels
butter for the form

1. chop the chocolate and let it melt in a waterbath.

2. Mix the butter and the suagr in a bowl.
gradually add the eggs and the liquid chocolate.

3. heat the oven on 200 degree celsious.
Mix the fluor with backingpowder, 1 pinch of salt and vanilla.
chop the walnut kernels and add it and the fluor mix to the other dough.

4.Grease A square backingform of 20 cm edge length.
Put the dough inthe form and put it in the oven for 30 min.

5. Let it cool down and cut it into 5 cm big squares.

Hells Temptation

Hells Temptation ( chocolate cake)
dont know if its specific for any country but i got it from germany ;)

U need:
175 g dark Chocolate
250 g Butter
4 eggs
100 gr brown sugar
75 g white sugar
1 Teaspoons Butter vanilla flavoring
250 g Fluor
100 g chocolatepowder
2 Teaspoons Backingpowder
1 Teaspoons Sodium
1 pinch Salz
350 g Sour cream
250 g dark chocolate
50 g Butter
200 ml cream

1. Melt the 175 gr dark chocolate in waterbath.

2. Meanwhile grease a spring form of 26 cm in diameter,put it at a cold place.

3. Now stir the melted chocolate with 250 gr butter.
Put the mix aside and heat the oven on 200 degree celsious.

4. Mix the fluor, backingpowder, sodium and salt. Put it aside.

5. Now put the eggs ina bowl and add the brown sugar and the white sugar while stirring it.
Now add the chocolate-butter and mix it.

6. Add the fluor mix and the sour cream and stirr it all well.

7. Put the mix in the spring form and backe it in the oven for 35 - 40 min

8. After the backing let it cool in the spring form.

9. Meanwhile melt the left over chocolate (250 gr ) in waterbath. Gradually add the butter and
than the cream til its becomes a a uniform, smooth and nice shiny Cream. If its 2 soft let it cool 4 some min.

10. When the cake is cool down, get it out of the sprig form carefully.
Now cut the cake 1 time diagonally and fill it with some of the chocolate cream and put it back together.
Than rake the cake with the rest of the chocolate cream.

Best way 2 keep it is inthe fridge, but get it out before eating so it will be not 2 cold.


Borschtsch from Russia

U need:
1 beetroot tuber
2 carrots
1 onion
300 gr cabbage
3 rasped potatoes
1, 5 tablespoons butter
1 tablespoon vinegar
1 tablespoon sugar
1 bay leaf
2 tomatoes
125 ml broth
3 teaspoons sour cream
salt and pepper

1.Peel Beets, carrots, onions and cut into cubes.
Clean the cabbage and cut into thin strips.
Now melt the butter in a pot and stew the vegetables in it.

2. Add 125 ml broth and cook everything on low flame for 10 min.
Than add the bay leaf, sugar and the vinegar.

3. Add more broth and cook it for 30 more min.
Chop the tomatoes and add them.

4. Spice them with salt and pepper.

5. When u serve the soup, put some of the sour cream of it before u eat it :)

Chocolate Chip Cookies

Chocolate Chip Cookies from Usa
( subway style :)
Oversized, thick, with crisp outer edges and a densely chewy center

1 cup of butter
( or substitute 1/4 cup golden Crisco for 1/4 cup of the butter)
1 cup brown sugar
1 cup white sugar
1 teaspoon vanilla
1 egg
1 teaspoon backingpowder
3/4 teaspoon salt
2 1/2 cups fluor
2 1/2 cups chocolate chips or coarse chopped, semi sweet chocolate chunks.

1. Line two baking trays with baking paper.

2. Stir butter with sugar very well. Than add Vanilla and the egga nd stirr it again.
Now add fluor, backinpowder, salt and chocolate an d stir it again :)
Let the mix stand for 1 hour

3. shape the dough in round pieces as big as golfballs ( about 30 pieces)
Now place them on the backing paper in the distance of 5 cm.

4. Backe them in the oven by 177 degree celsious (14 - 16 min)
They should be light brown.
Too much baking will make cookies hard. Cool on racks.
They may seem a little underdone, but will set up as they cool.


Lussekater from Sweden
also called julkuse or saffranskuse

U need:
60 gr yeast
500 ml milk
200 gr butter
2 eggs
1 teaspoon salt
200 gr sugar
0,5 teaspoon safran
50 gr almonds ( peeled, chopped)
1 kg fluor
raisins for decoration

1. Put the yeast in a bowl and mix it with a bit cold milk. Add 1 egg
and mix it all.

2. Melt the butter in a pot, than add the rest of the milk and cook it til the
liquid is warm ( not cooking!).
Put the liquid over the yeast mix.
Add salt,sugar and safran.
Than add the fluor with the almond gradually and knead together everything tilit becomes a dough.

3. Put the dough in a bowl and cover it with a kitchen-towel. Let it stand in a warm place for 20 min,
til the dough doubled it´s size.
Than again knead the dough and part it into 30 - 35 pieces and roll it into Lussekater ( like on the picture)

4. Put the lussekater on with baking paper covered baking tray.remember to leave some space between the peaces.
Again cover them witha kitchen-towel and leave them at a warm place for 15 - 20 min.

5. Now whip the 2nd egg and carefully rake the lussekater with it.
put the raisins on it like in the picture.

6.backe them in the oven for 8 min by 250 degrees Celsius

Lussekater are served on christmas in sweden, u normally drink caffee with them.
I hope u enjoy them :)

Carrot Halva/ Halwa

Carrot Halva from Pakistan

U need:
120 gr Butter
1 kg Carrots ( rasped)
4 bars of Cinnamon
12 Cardamom capsules
8 Cloves
120 gr Pistachios
120 gr raisins
1500 m l milk
250 gr cane sugar ( or brown sugar)
8 tablespoons Rose water

Melt the butter in a big Casserole.
Add the rasped carrots,Cardamom capsules, cinnamon and cloves and let them get brown
under stirring ( 20 min).
Than add raisins and milk.
Now let it all cook for 1 hour ( without cover).
Take care, the bree should get solid at the end of the hour,because of that it easily
get burned. So u ahve to stay near it and stirr it a lot.
Now add the sugar and the rose water and let it cook another 10 min.
Finish, enjoy ur original pakistani dessert :)