Tuesday, November 3, 2015

Chicken Fajita

Ingredients :

Skinless, Boneless breast chicken fillet
sliced into strips

1  sliced onion
3  sliced peppers of various colors
1 sliced jalapeno (optional)


lemon juice
ground black pepper
olive oil
ground cumin
soya sauce (optional)

Instructions :

  • cut the chicken fillet into slices ,then place them in a powl , all the marinade ingredients over the chicken slices , stir until all the chicken are well coated keep at the refrigerator for at least 1 hour.

  • Stir-fry  the chicken with 2 tbsp sunflower oil in grill pan over high heat   until well cooked

  • in a second  frying pan stir fry the onion and peppers with 1 tsp sunflower oil cook until soft

  • Add the chicken over the peppers and serve with warmed tortilla


Tuesday, September 22, 2015

Sponge Cake

My first decorated sponge cake :D

6 Eggs separated 
1 Cup caster sugar
1 Cup plain flour
1 tsp baking powder
1/4 tsp salt


Prepare 2 bowls one for the whites and the other for the yolks

Beat the white with the salt for at least 8 mins  with electric mixer it will become thick and voluminous.  & then beat the yolk with the vanilla and sugar until get creamy

Add the creamy mixture to the white bowl 

Gently fold in the flour using large metal spoon, working in a gentle figure of 8 motion to preserve all the air you've whisked in. Keep going until no dry lumps of flour remain.

Preheat the oven to 180

Place it in the oven until golden brown about 30 min

Let it cool before dividing into layers prefer leave it in the refrigerator to the second day

NoteMake sure your eggs are at room temperature before beating them.  Cold eggs do not hold as much air.

Make sure that the electric mixer is dry

Friday, September 18, 2015

Lamb shank

  • 1 carrots (chopped)
  • 1 onions (chopped)
  • 2 Gloves garlic 
  • 3 bay leaves
  •  3 cardamom
  • 1 tsp  rosemary
  •  black pepper 
  •  salt (to taste)
place all the above ingredients in a boiling water then add the shanks
Reduce the heat to medium and leave the shanks until the meat is tender and  well cooked
Remove the shanks from the liquid
sprinkle it with butter  and it in the oven until get colored

Thursday, May 28, 2015

Rice with chicken liver (rice bel khalta)

Rice ingredients:

2 cups egyptian rice or basmati rice
2 tbsp mix butter and oil
2 1/2  cup water ( for basmati rice add 4 cups water)
 chicken stock pot
2 tbsp sugar
1 tsp cinnamon powder
1 cinnamon stick
black pepper 
salt (to taste)

khalta ingredients:

1/2 kilo chicken liver and gizzards, cut in small cubes
1 finely chopped onion
2 cloves chopped garlic
1 tbsp butter


almonds and hazelnuts flakes


place two pots on the hob on medium heat

in the first one place the 2 tbsp sugar until get caramel color then add the water , chicken stock ,cinnamon powder , cinnamon stick , salt , pepper and let it boil

in the other pot add the butter and rice and stir until get golden colored

add the caramel water to the  rice, cover and reduce the heat until cooked.

khalta Instructions:

wash the chicken liver and gizzards with vinegar and salt , set aside

on medium heat saute the onion and garlic until soft then add the chicken livers and gizzard ,add salt ,pepper 

cover until cooked 

toast the nuts on the oven for 5 minutes 

in a bowl add the khalta at the bottom then cover with rice, flip the bowl on a serving plate and top with the toasted almonds 

Saturday, May 16, 2015

Chicken shawrema


for marinating:

500 gm chicken breast fillet
1 cup yogurt 
1 lemon juice
1 tbsp white vinegar
salt ( to taste )
black pepper
shawrema spices ( if available)

Topping :

 3 cloves minced garlic
1 onion slices
 2 tomato cubes
hot chili pepper (optional)
minced fresh parsley


cut the chicken fillet into slices ,then place them in a powl
 Add all the marinade ingredients over the chicken slices , stir with a spoon until all the chicken are well coated
keep at the refrigerator for at least 2 hours up to overnight

Stir-fry  the chicken with 2 tbsp sunflower oil in grill pan  until well cooked and before turning the heat off add the topping ingredients 

serve with tortilla bread  and yogurt salad

Thursday, May 14, 2015

Lazy Cake


1 packet  tea biscuits
125 melted butter 
3 tbsp unsweetened dark cocoa 
1 can sweetened condensed milk 

1 tsp vanilla 
100 gm melted  chocolate (any type you prefer or nutella) this is optional 


Crush the biscuits very coarsely
Mix all ingredients together and put it in  loaf pan  that lined with cling film or butter sheets  and Press.then cover with cling film  
Freeze for at least 3 hours prefer overnight
Cut it into slices and serve
Keep the rest in the fridge ( in air tight container)

(you can sprinkle  the loaf pan with m&m chocolate on the top of the mixture it will looks very lazy :D)

Chicken strips


Chicken fillet breast
Corn flakes
Black pepper
Oil for frying


Cut the chicken in long strips 
Season with salt and pepper.
beat the eggs with small quantity of milk and black pepper
crush the corn flakes into small pieces with fork or your hands and season with salt , pepper, paprika, hot chilli , onion powder, garlic powder
coat chicken strips in flour, then dip in egg mixture and finally coat with seasoned cornflakes
either to fry it in oil or to bake in preheated oven 200C until golden colored

you can serve with roasted potatos