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ELISABETTA: STAY SAFE... IT IS NOT FINISHED, YET.. / 56 items

N 18 B 1.0K C 46 E Nov 29, 2016 F Nov 30, 2016
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... the flavor of spices is in air...
the magic of Arabian taste to eat slowly closing your eyes
and enjoying each second discovering the magic of spices ...
the magic of a moment many moments long... in the magic starlight night...
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INGREDIENTS:

1 cup dried chickpeas or 16 oz. can of chickpeas or garbanzo beans.
1 large onion, chopped
2 cloves of garlic, chopped
3 tablespoons of fresh parsley, chopped
1 teaspoon coriander
1 teaspoon cumin
2 tablespoons flour
Salt
Pepper
Oil for frying

PREPARATION:

Place dried chickpeas in a bowl, covering with cold water. Allow to soak overnight. Omit this step if using canned beans.

Drain chickpeas, and place in pan with fresh water, and bring to a boil.

Allow to boil for 5 minutes, then let simmer on low for about an hour.

Drain and allow to cool for 15 minutes.

Combine chickpeas, garlic, onion, coriander, cumin, salt and pepper (to taste) in medium bowl. Add flour.

Mash chickpeas, ensuring to mix ingredients together. You can also combine ingredients in a food processor. You want the result to be a thick paste.

Form the mixture into small balls, about the size of a ping pong ball. Slightly flatten.

Fry in 2 inches of oil at 350 degrees until golden brown (5-7 minutes).

Serve hot.

Serving Suggestion
Falafel can be served as an appetizer with hummus and tahini, or as a main course. Stuff pita bread with falafel, lettuce, tomatoes, tahini, salt and pepper. As an alternative, falafel can be formed into patties and served like a burger.

TRY,AND....
♨ Buon appetito!! ♨
♨ bon appétit!! ♨
♨Enjoy!! ♨
********************************************************************************
“It is an illusion that photos are made with the camera…
they are made with the eye, heart and head.”
[Henry Cartier Bresson]
********************************************************************************
Please don't use any of my images on websites, blogs or other media without my explicit written permission.

© All rights reserved

Tags:   Falafel الفـــــــــــــــــــــــــــــــلافل Arabian meal Arabian food food Arabian style

N 11 B 718 C 54 E Aug 22, 2016 F Aug 22, 2016
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my Friends,
today I wish to share with YOU the REAL recipe for the most simple and typical Italian dish;

RECIPE:
Ingredients for 6 persons:
- 300 g coarse ground beef
- 150 g bacon
- 50 g carrot
- 50 g onion
- 300 g tomato puree
- 1/2 glass white wine
- 1/2 glass milk
- olive oil
- salt and pepper

THE MOST IMPORTANT THING IS THAT THE REAL RAGU' IS WITH TOMATO PUREE....
FURTHER:
FOR THE REAL RECIPE IN BOLOGNA WE USE
TAGLIATELLE
(which are a kind of pasta very different from spaghetti, fettuccine and overall maccheroni)

It has nothing to do with:
bologna.repubblica.it/cronaca/2016/08/20/foto/i_rigatoni_...

or

cooking.nytimes.com/recipes/11111-rigatoni-with-white-bol...


Buon Appetito
Enjoy

THIS RECIPE HAS BEEN REGISTERED ON
OCTOBER, 17, 1982
BY THE DELEGATION OF THE ITALIAN FOOD ACADEMY
AT THE CHAMBER OF COMMERCE IN BOLOGNA

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“It is an illusion that photos are made with the camera…
they are made with the eye, heart and head.”
[Henry Cartier Bresson]
**************************************************************************
Please don't use any of my images on websites, blogs or other media without my explicit written permission.
© All rights reserved

Tags:   Ragù alla Bolognese Italian food Tagliatelle con ragù alla Bolognese tagliatelle food gastronomy Italy Italia

N 18 B 697 C 42 E Jun 26, 2016 F Jun 26, 2016
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everything home made by me...
enjoy and
HAPPY SUMMER TO EVERYBODY....

WILL FOLLOW THE RECIPE.....

*******************************************************************************
“It is an illusion that photos are made with the camera…
they are made with the eye, heart and head.”
[Henry Cartier Bresson]
*******************************************************************************
Please don't use any of my images on websites, blogs or other media without my explicit written permission.
© All rights reserved

Tags:   maionese insalata russa vegetables in mayonnaise

N 10 B 550 C 5 E Apr 14, 2016 F Apr 15, 2016
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Meghli **المغلي
is a kind of Lebanese rice pudding prepared in special occasions especially when a baby is born. It is a tradition to serve it to guests and friends when they come to offer their congratulations. It is also served on Christmas Eve's dinner along with the Yule Log. Most people nowadays prepare it all the time not only on occasions.

Serves 7-8 (of the same size of the serving bowl shown in the photo)

Ingredients:
1 cup of rice flour
1 cup of sugar
8 cups of water
1 tbsp of ground caraway seeds
1 tbsp ground cinnamon
1 tbsp ground anis seeds

For the topping:
Raw almonds, pistachios, walnuts and coconut flakes.

In the cooking pot, add the cups of water, rice flour, whisk or stirr until desolved, then add the sugar until it desolves too. Bring to a boil, then reduce to medium heat. Add the spices: caraway, cinnamon, anis seeds. The pudding can easily stick so you can't leave it. Stirr until it thickens then transfer into the serving bowls and let it cool. Meanwhile, add water to the alomds and pistachios and let them sit until they soften (about half to an hour or so). Before serving the pudding, top it with coconut flakes, then almonds and pistachios then serve. Or you can decorate the bowls and leave them in the refrigerator.

Try, and
Buon appetito
Enjoy
Bon appétit


*******************************************************************************
“It is an illusion that photos are made with the camera…
they are made with the eye, heart and head.”
[Henry Cartier Bresson]
*******************************************************************************
Please don't use any of my images on websites, blogs or other media without my explicit written permission.
© All rights reserved

Tags:   Meghli المغلي Lebanese Rice pudding 1001 Nights 1001 Nights / Magic City food pudding

N 12 B 725 C 46 E Apr 11, 2016 F Apr 11, 2016
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Dear Friends,
THIS IS THE ONLY REAL RECIPE
and I wish to share with you this recipe of the Famous "Spaghetti alla Carbonara" typical from Lazio region (Italy):
- INGREDIENTS (for two persons):
- Spaghetti N. 5
- diced "guanciale" (for the original recipe) but you can use bacon too)
- 3 yolks + one egg more
- "Pecorino romano" cheese or "Parmigiano reggiano"
- PROCEDURE:
- cook the spaghetti in salt boiled water
- brown the guanciale or bacon into a small bedpan
- mix the eggs with cheese
- when the spaghetti are ready put them into a pie dish
- put eggs with cheese and the guanciale (or bacon) with all its melted fat
VERY IMPORTANT:
MIX ALL TOGETHER VERY QUICKLY SO THAT THE APPEARANCE BECOME CREAMLY....
SERVED...

Try, and
Buon appetito
Enjoy
Bon appétit


********************************************************************************
“It is an illusion that photos are made with the camera…
they are made with the eye, heart and head.”
[Henry Cartier Bresson]
********************************************************************************

Please don't use any of my images on websites, blogs or other media without my explicit written permission.
© All rights reserved

Tags:   Spaghetti alla carbonara real spaghetti alla carbonara Italy Italia Italian food 1001 Nights 1001 Nights / Magic City Spaghetti Barilla


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