Tag Archives: Milk

How to Make Fried Stuffed Sardine with Parsley and Cheese

Fried Stuffed Sardine with Parsley and Cheese
Ingredients
6 large size sardines
1 bunch chopped parsley
1 large chopped onion
3 tablespoons grated white cheese
3 tablespoons cream cheese
2 tablespoons grated mozzarella cheese
2 eggs
1 cup seasoned flour
1 cup bread crumb or crushed corn flakes
3 tablespoons grated parmesan cheese
4 tablespoons milk
3 teaspoons oil
1 cup chopped parsley to laid it on platter
5 slices of lemon
Oil for frying
Salt and pepper
Preparations
Clean and wash the sardine very good. Cut the head. You can cut the tail if you like.
Stuffing
In a medium or large bowl add chopped parsley, onions, cheese, and salt and pepper.
Mix all ingredients together. Fill each sardine with this stuffing.
Dip the each sardine one at time into a shallow bowl of seasoned flour. And have two other bowls.
In the first bowl put eggs and beat it slightly diluted with milk and oil, stir these ingredients together with 8 strokes.
In the second bowl put bread crumb and parmesan cheese, mix it together.
Toss each sardine in flour then in egg mixture, then bread crumbs or corn flakes.
Handle the sardine very gently; place it on the rack to dry.
In a deep frying pan heat the oil on high heat, fry sardine in hot oil. Or electric frying pan.
Remove the fried sardines from oil and place it on absorbent paper or on a kitchen towel to absorb the excess oil. Transfer to a large platter laid with chopped parsley,
Put lemon slices on top.
Serve hot.

Advertisements

How to make Meat Pastry

Meat Pastry Published
Ingredients:
4 cups flour
1 cup lukewarm water
¼ cup olive oil
2 medium potato boiled and mashed
2 teaspoons yeast
¼ cup lukewarm water
½ teaspoon salt
Preparations:
In a large pan mix all ingredients above except the water should be added slowly then knead-together until you get very smooth dough. Leave it to rise 10 to 15 minutes or until become double in size.
Filling
5 medium chopped tomatoes seeds removed
500g ground meat
4 large chopped onions
2 tablespoons vinegar
2 tablespoons tahini
1 teaspoon salt or less
½ cup ghee or olive oil
½ cup pine nut
½ teaspoon all spice
½ teaspoon cinnamon
½ teaspoon black pepper
¾ cup yogurt
Egg wash
1 egg
3 tablespoons milk mix it together
Method
In a large skillet sauté chopped onions with oil onion translucent, add meat stir it together for 3 to 4 minutes more then add the spices and salt.
In a large bowl add tahini, vinegar and yogurt, tomatoes mix them together. Then add meat and onions to the mixture.
Knead the dough to a large sheet ¼ inches thick then cut them to a small circle shape, or any shapes and size you like, larger or smaller. Take one circle and put 2 tablespoons of the meat mixtures and spread it on the top of the circle fold the dough of the circle over each other from top to the middle and seal it together the take the bottom and fold it over the two sides and you will get the shape of triangle. Do the same thing to the rest of the circles. Brush a baking tray with oil, then arrange the triangles on the tray, brush the top of each triangle with oil.
Bake at 450°F or until golden brown.
Note
You can just put the mixture on the top of the circles without folding.
Omit the Oil on the top and the Egg Wash if you want to use this method.

How to Make Paneer

Paneer

Ingredients:
5 cups Milk
1 teaspoon salt
2 carton 3% plain yogurt
Preparations
Pour milk into a large saucepan and bring it to boiling point and add the salt. Remove from the heat and mix with yogurt, stirring gently until the milk is curdles. Put a cheese cloth or butter muslin cloth over a   colander and pour the curdled milk into it. Draw up the corner of the cheese cloth and squeeze gently. Shape the cheese into a round or square, then put a weight on top. Leave for 2 hours. After that cut the cheese into small cubes, fry them carefully to golden brown. Use it with vegetable dishes.

How to Make Stuffed Cauliflower and Béchamel-Sauce

 Stuffed Cauliflower with Béchamel-Sauce

Ingredients:

 1        large head cauliflower

In a large saucepan put the cauliflower and fill the pot with 8 – 10 cups of water or to cover the cauliflower head.

Boil for 20 to 30 minutes or until done then drain and removed from the pan and set aside.

Meat Stuffing:

1 lb         extra ground beef

1              large very fine chopped onion

1/2         cup pine nut

3             tablespoons olive oil

Salt and pepper to taste

In a large skillet add oil, onion, meat, salt and pepper. Cook them until done and set aside.

Béchamel-Sauce

4       tablespoons butter

2        tablespoons oil

2        tablespoons parmesan

4        tablespoons flour

2        cups milk 

1        inch cinnamon sticks (optional)

1        bay leaf (optional)

Melt butter, oil then add flour cook on low heat for 3  to 5 minutes add milk, cinnamon stick and bay leaf  stirring constantly until the sauce thickens remove from heat discard the cinnamon and bay leaf, and set aside.

In large tray spread 2 to 3 spoons Béchamel-Sauce.  Put  the cauliflower head on the tray make many hole around the cauliflower head using a wooden spoon hand then fill each hole with meat stuffing then spread the remaining  Béchamel Sauce on top of the cauliflower head then add the parmesan on top of Béchamel-Sauce.

Put the Béchamel-sauce on the top of the cauliflower and Bake at (350°F) Oven until the top is light brown.