Birthday Cake and Pistachio Ice Cream

Today was my Birthday.....Yaaaay, I'm 26 today.....Al Hamdulelah!

While my fathers busy jet setting around South East Asia, My mother and I had a Feast of chocolate....It was called Black out Cake... and now i know why! Oh my! It was Hershey's and it had ice cream layers and thick chocolate layers, it had to be kept in the freezer till ready to eat...When i got home from my chocolate bonanza i decided to celebrate with a bit more fattening sweets....Pistachio Ice Cream...This has to be my alllll time favorite Ice Cream...i like it with Fresh Sweetened Dragon Fruit..Yummy! Here are some of My gifts in pics as well. I recieved some beautiful dresses and cash from my mother and father, and some fresh and intensly sweet magnolia bath perfumes and soothing mimosa perfume oil from L'Occtiane (http://www.loccitane.com/Default.aspx?c=1&l=1&a=134&s=29) courtesy of my lovley sister :)

Here below is a recipe from Epicurious for Pistachio Ice Cream i had to share so others can taste what i have an addiction for......Please Enjoy!

This recipe originally accompanied Warm Chocolate Soufflés with Pistachio Ice Cream.

serving size
Makes about 3 1/2 cups.

ingredients

1 cup unsalted shelled pistachios

3/4 cup sugar

2 cups milk (do not use low-fat or nonfat)

1/2 teaspoon almond extract
4 large egg yolks
1 cup whipping cream

3/4 cup unsalted shelled pistachios, toasted, coarsely chopped

preparation

Finely grind 1 cup pistachios and 1/4 cup sugar in processor. Bring milk and ground pistachio mixture to boil in heavy large saucepan. Remove from heat. Mix in almond extract.
Whisk egg yolks and remaining 1/2 cup sugar in medium bowl. Gradually whisk in hot milk mixture. Return custard to saucepan. Cook over low heat until custard thickens and leaves path on back of spoon when finger is drawn across, stirring constantly, about 10 minutes (do not boil). Strain into large bowl. Chill until cold, about 2 hours.
Stir 1 cup whipping cream and chopped pistachios into custard. Process mixture in ice cream maker according to manufacturer's instructions. Transfer to container and freeze. (Ice cream can be prepared 3 days ahead.)

Bon Appétit, January 1999

Brasserie Perrier, Philadelphia PA

R.S.V.P.

Preparing Eid Dresses!

Dinner Last Night:Spaghetti and Meatballs Arrabiata

This spaghetti dish started out as meatballs and veggies, but the recipe i used from the internet was HORRIBLE....The sauce wasn't nice, so i had to quickly change it to something we could eat!

Breakfast:Fruit Cereal

Here's a great recipe for a healthy breakfast that's full of fruity goodness!

In my home, we tend to eat this as part of the early morning meal before starting the days fast....

Its quite simple!

Ingredients:

1 can mix fruit in syrup

2 cartons of yoghurt

a handful of crushed cashews

In a bowl, layer 1 yoghurt then fruit, then the other yoghurt, then top with the crushed cashews....

Enjoy!

Grrrrrrilled Hammour with Steamed Vegetables

This recipe is taken from:

http://www.click2cook.com/recipe.asp?recipe=125

I have adapted it to suit my tastes by adding a bit more garlic and lemon than requested in the recipe... You could also simply marinate the Hammour for a few hours in chopped fresh coriander,sliced onion,blended garlic,a tsp of turmeric rubbed in the fish, and white vinegar and lemon juice(as much as you like). Then grill till blackened a bit on each side. Then season with salt,Tabasco,or lemon to eat.

*hint: if using an electric grill then spray over some non stick cooking spray so the fish wont stick, or wipe some lurpack over it to coat it, then grill as usual.

Here is the websites recipe:

Hammour - 1
Egg -1
Chili powder (Kashmir) –1 ½ tablespoon
Turmeric- 1 teaspoon
Coriander powder-1 teaspoon
Pepper powder- ½ teaspoon
Small onion-2 (finely chopped)
Ginger garlic paste-1 teaspoon
Curry leaves- 1 stem
Vinegar – 1 teaspoon
Lemon juice-1 tablespoon
Salt to taste
Oil- 2 tablespoon

Cut and clean the fish.
Grind all ingredients expect oil in a mixer to a fine paste.
Marinate fish with this ground masala for ½ an hour.
Grill using moderate heat 5-6 minutes each side.
Sprinkle lemon juice over it.
Best served with rice.

Steamed Veggies are my simple recipe to go with the fish.

5 carrots, sliced any way you like, but not to thick.

5 zucchini, sliced anyway you like,again,not to thick.

1/2 kilo fresh green beans, or 2 bags frozen ones,NOT french cut!

Wash and slice carrots and zucchini, wash beans, and snap of ends, add to other veggies, put all veggies into a steamer and steam till soft, OR boil veggies in water with one Maggi veg cube till soft, don't use alot of water though as it will take out all the vitamins, this is why it is better to steam them...

Enjoy!

Mufullaq (Saudi Wheat and Meat Dish)

This recipe is taken from:

http://www.inmamaskitchen.com/RECIPES/RECIPES/meats/mufullaq.html

Just a note: This is my first time to make this dish. I found that it is a very muted tasting dish, and im thinking its an aquired taste. Dont let this put you off, wheat dish lovers will enjoy this, and all i add to this recipe is tasting for salt in the end...

Time to make:1 1/2 hours

3 cups jireesh (crushed wheat) * I soaked it overnight

4½ cups water
1 Ib. lamb or beef cut into large chunks
2 onions, chopped
salt and pepper to taste
2 tomatoes, chopped, or 1 small can (2 ½ ozs.) tomato paste

Wash the wheat and soak for two hours(or overnight) in water to cover. Brown the meat in oil or shortening, add the chopped tomato, salt, pepper and 1 cup of the water. Simmer until the meat is tender and set aside. Drain the wheat and fry it gently in oil or shortening, stirring constantly, until it begins to turn color. Add the meat mixture and the remaining 3½ cups of water to the wheat, cover, and cook (over med low heat or it will stick)until all the water is absorbed and the wheat is fluffy. Fry the onion and place it in a depression in the center of the wheat. Cover and allow the mufallaq to steam over a very low flame for about ½ hour. Stir the onion into the wheat and turn the mixture out onto a platter, picking out the biggest of the meat pieces to place across the top.

Enjoy!

Dukoos (tangy tomato garlic sauce)

This Sauce is a favorite in my home. We eat it with rice dishes and wheat dishes. You could easily modify this recipe to more or less garlicky and more or less spicy to your taste. Very tasty and full of tomato goodness!

10 tomatoes,peeled and chopped
2 tbs blended garlic(i use ready made jars)
1 1/2 tsp bezar

1 bs oil
2 cans tomato paste
salt

hot sauce(optional)

1- Using a mixer, mix 7 of the tomatoes with little water.

2- Heat the oil in a saucepan, add the garlic and cook for a minute.

3- Add the tomato paste, tomatoes mixture, spices and salt to taste and mix well.

4- Cover the pan and simmer over a low heat for 15 minutes or until the mixture becomes thick.

5- Add the remaining three chopped tomatoes to the mixture. Add hot sauce to your taste(optional).

4- Serve hot or cold with rice and many other dishes.

This can be put into a jar and stored in the fridge, or you can also freeze an amount for use later.

Serve with rice dishes and wheat dishes. "A little goes a long way" with this sauce. Enjoy!