Archive of ‘light recipes’ category

keshk with chicken( كشك بالفراخ )

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I am always so proud to present the recipes that are Egyptian and how good they are..Keshk with chicken is one of the recipes that means a lot to me because it was my grandma who taught me about it and it became a family staple for us..it reminds me of her and how she teached us how to eat elegantly..she had Turkish routes and obviously this version of keshk is one of the Turkish recipes originally…love you grandma so much..

keshk can be the main dish when chicken is added to it or it can be a side dish plain as dip for some nice breads..

here is how i made it:

INGREDIENTS:(This recipe will serve 2-3 for a main dish meal)

  • 3 cups chicken stock
  • 4 large tablespoons flour
  • 1 cup yogurt
  • lemon juice
  • pepper
  • salt
  • 1 tablespoon butter
  • 2 large onions
  • shredded precooked chicken

METHOD:

  1. Mix the yogurt,lemon juice,salt and pepper and flour in a bowl and leave to rest for about an hour to two..imageimageimage
  2. bring your chicken stock to a boilimageimage
  3. add the yogurt flour mixture and whisk continuously until thickenedimage
  4. add one tablespoon of butterimage
  5. now add you chicken and miximageimage
  6. slice the onions into small strips and deep fry in a hot oil until golden crown and crispy..drain and serve a generous amount over you keshk with a nice piece of hot or toasted bread and be ready to dive in the Turkish heaven..image

BONNE APPETIT:))

Super mushroom soup

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Hello my friends,,if you like mushrooms like i do .this is definitely the recipe for you..this mushroom soup recipe particularly if full of mushroom flavor and super creamy that you will all love it..Here is how i made it:

INGREDIENTS:

  • Fresh button mushrooms(better if you have portobellos or porcini mushrooms)IMG_4040
  • onion
  • 2 celery stalk
  • 1 large or 3 baby potatoes
  • 4 cups chicken stock
  • lemon juice
  • butter
  • thyme
  • bay leave
  • mascarpone cheese ..or heavy cream

METHOD:

  1. Start by cleaning the mushrooms with a paper towel the slice them ..IMG_4041
  2. sautee the mushrooms on 1 tablespoons of butter and 1 tablespoon of olive oil on high heat..IMG_4042IMG_4045
  3. do not stir the mushroom a lot because this will prevent them from browningIMG_4046
  4. reserve 1/3 the mushrooms to add later and for decorationIMG_4050
  5. you should prepare your veggies before starting the recipe..add them now to the pan with the mushrooms with the thyme and bay leave and 1 tablespoon of butter and cook for 10 mins while stirringIMG_4044IMG_4049IMG_4055
  6. when you reach this stage add the chicken stock and cook for 15-20 mins on a medium heat..adjust the salt and pepper to tasteIMG_4057
  7. remove the bay leave and puree the soupIMG_4058
  8. add 1/4 cup of heavy creme or milk until u reach the desired colorIMG_4060
  9. add back most of the mushrooms and chopped parsleyIMG_4081
  10. enjoy this warm lovely silky smooth soup that will leave you mushroom satisfied:)

Bonne Appetit

Tomato tart

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Look how cute this tart is..very light ..not too much cheese just simplicity in every bite..i do this recipe when i crave some crunch with a delicate flavor..Soo delicious .Here is how i make it:

INGREDIENTS:

  • Phyllo dough
  • tomatoes
  • yellow cheese like Gouda, Em-mental,Gruyere
  • basil
  • some fried or fresh oregano

METHOD:

  • Butter the baking dish then start layering the phyllo layers with  some oil or butter brush between each layer until u reach about 7-10 layersimageimage

then sprinkle the cheese on top,oregano,slices of tomato and a sprinkle of salt and pepper image

  • bake in a 350 degree oven for about 15 mins until golden and crispyimage
  • cut and serve hot

BONNE APPETIT

serves = 2
calories = 250

Light pan seared chicken

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This recipe is dedicated to all people who are trying to restrict there calories but want to eat food that looks beautiful..I personally hate diet food and i think it just make me feel deprived but i like sometimes to eat light food that looks and taste no less that regular food,that;s why i thought  about this chicken recipe that is succulent,moist ,juicy and very light..Here is how i made it:

INGREDIENTS:

  • Boneless skinless chicken breast
  • 1 onion
  • 1 celery stalk
  • 1 carrot
  • bay leave
  • cardamom
  • peppercorns
  • lemon juice
  • jalapeno pepper
  • 1 tablespoon butter

METHOD:

-put the chicken with the carrot,celery.onion,bay leave,peppercorn.cardamom with cold water in a pan a start putting on a low heat to make a brothimage

-let the broth simmer on a low heat for about 45 mins until the chicken is cooked the take the chicken outimage

-continue boiling the broth until it is reduced to about half a cup and this is the jus that is going to be the sauce of the chickenimage

-prepare the pan to sear the chicken by adding 1 teaspoon of butter ,herbs of your choice and some slices of jalapeno if you like the heatimage

-add the chicken on high heat and leave it to take a nice colorimage

-now ready to assemble you dish..cut the chicken into slices and put on a platter then drizzle with the jus of the broth concentrate ,add the jalapenos..I have served it next to an eggplant ,zucchini caponata…

BONNE APPETIT

serving: 1 breast

calories:350

 

 

 

fava beans and eggs tajin

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Hello my friends,wanted to share this recipe with you,this is me and my husband lovely late night dinner (sohour) in Ramadan.It’s a beautiful looking dish,elegant way to present the two most nutritious foods for late night dinner in Ramadan,i love to make it in single ramekins for each person..

Here is how to make it:

ingredients;

  • 1/2 onion
  • 2 cups fava beans cooked
  • tomato juice
  • 1 tablespoon butter
  • 4 eggs
  • red pepper flakes

Method:

-add finely chopped onions with the red pepper flakes in a pan with 1 tsp oil and cook for 10 mins then add the butter to melt,then the drained fava beans and stir trying to mash it with a wooden spoon( here u can add as well chickpeas,sausages,peppers,tomatoes..any additions as u like make it ur own).

-add 1 cup of tomato sauce and season with salt and pepper,cook until u reach the consistency of the beans u like.

- butter the ramekins well..add about 1/2 cup of beans in each ramekin then make room for the egg and drop one egg in each ramekin..sprinkle with salt and pepper and add a drop of oil over each egg to flavor( better to add a tablespoon of cream )image

-put in a preheated 375 oven for 15-20 mins then take out and decorate with parsley or chives and serve with a lovely hot pita bread..enjoyy.

-this recipe is very variable so you can use your best way to do beans in it..it will always taste delicious..

BONNE APPETIT:)

Serves=4

calories=200

 

Sage chicken roulade

image Hello my friends,time to share this chicken recipe with u all,i love all kinds of chicken roulade but the special thing about this one is the herb i am using,Sage..sage is a very perfumy herb,a strong one that make a delicious combination with butter ,it can be used in so many sauces for,veggies,pastas and chicken…i want you all to give it a try and enjoy it..this is how i make it:

ingredients:

  • Thinly sliced chicken cutlets
  • sage..or u can use any strong herbs like rosemary or thyme but remove the stems
  • 2 tablespoons butter
  • lemon juice
  • chicken stock
  • Manchego cheese or any strong cheese will work;Gouda,cheddar or ever blue cheese
  • grated Pecorino Romano or Parmesan cheese

method; image Season both sides of the chicken with salt and pepper then place on leaf of sage at one end with about 1/4 tsp of butter image

Add about a tablespoon each of manchego and pecorino cheese and roll up tightly as much as u can

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Prepare the pan by melting 2 tablespoons of butter with couple of sage leaves,let infuse with perfume and let the butter brown until this stage..

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Add the chicken carefully to your pan with the open side down so it seals.if you r afraid it ll open you can close it with a toothpick and then remove it later

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Let the chicken cook on high heat to develop color on all sides then poor half a cup of chicken stock and 3 tablespoons of lemon juice to the pan and try to deg laze,lower the heat,cover and let cook for 10-15 min

image Let the chicken rest for 5 mins before cutting so the cheese doesn’t melt out he chicken too much,serve on a beautiful platter and pour the pan sauce on top. with a sprinkle of parsley..

ENJOYY

bonne appetit;))

 recipe serve 2-3
calories/serving..300

Grilled veggie panini

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Sandwishes are our family’s favorite luches so we got to be creative with them and this Grilled veggie panini is an absolutely delicious and light recipe that is fun to make and eat,very summery and fresh..

here s how i make it:

INGREDIENTS:

Sourdough bread(any kind of bread u likeimage

zucchini

eggplant

potatoes

tomatoes

red onion sliced thinely

fresh mozzarella

pesto

olive oil

parmesan cheese

fresh basil

Method:

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cut all the veggies into thin slices

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brush them with olive oil,salt and pepper to get them ready for the grill

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grill all the veggies 3 mins on each side until tender and get nice grill marks

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arrange the veggies into a platter until u prepare the bread

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brush the bread with olive oil and broil until golden on both sides

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slice the mozzarella cheese

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arrange everything so u can assemble the sandwich and be creative

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brush the bread with pesto.u might need to add a bit more than the picture..at this stage u can substitute the pesto with some thick marinara will be delicious too

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start layering as u like..then add thick shaves of parmesan cheese

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add the mozzarella slices with basil on top and a sprinkle of salt

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at this stage your sandwich is ready to grill.if you have a panini press this would be ur choice at this point,,if u don’t have this is what u can do to get the same results

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without laughing this is really what i do.i put heavy weight over the sandwich to press:))

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flip on the other side and do the same thing until the cheese is melted

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BONNE APPETIT

 

 

 

 

 

Fish tacos

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Fish tacos..SUMMERY LIGHT REFRESHING and i must admit i am not a fish eater although i am from ALEXANDRIA EGYPT..but this recipe is a killer to me and also the fish i used wish is tilapia filles are the kind of fish who all non fish eaters i know particularly love because its is very clean and not fishy at all.this meal is very summery,light and fresh..here is how i made it:)

Ingredients:

-tilapia fillet( any fidh fillet will work)

-tortillas

-tomatoes cubed

-Avocados

-mayonnaise

-sour cream

-hot sauce

lemon juice

mustard

chili powder

-salsa(i used store bought mango salsa)

-cabbage

-apple cider vinegar

Method:

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season the fish with salt,peper and lemon uice and lemon zest and leave for abour 15 mins

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Right before grilling add a smear of mustard and chilipowder to one side of the fish

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oil the grill well and out the fish to grill..dont move for 3 mins so u dont destroy the grill marks

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flip the fish and grill for more 3 mins

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take the fish out and grill the tortillas

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prepare ur sauce by mixing sour cream with mayonaise,lemon juice,salt,peper,hot sauce

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set aside and cut ur veggies

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cut the avocados in half

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slice

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scoop out the slices

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cut the cabbage into slices

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add vinegar salt pepper and cilatro and set aside

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now everything is ready to assemble

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smear the sauce into the tortillas

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flake the fish and put it on the cream

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add avocado slices and sprinkle salt and pepper

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add cubed tomatoes and mango salsa

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top with cabbage and spoon of sourcream mayo

BONNE APPETIT:)