Nashader biscuits

These are the traditional biscuits we bake in EID here in Egypt. Nashader is ammonia; the raising agent used.

Nashader biscuits
Ingredients:
• 2 tbls nashader
• 1 tbls baking powder
• 1/4 c warm milk
• 2 c sugar
• 4 eggs
• 1 1/2 c margarine or butter
• 1 kg flour (might need lesser)
• 1 g vanilla


Method:
Place nashader with milk and let it fizz. Cream the margarine with the sugar , then add the eggs, vanilla, nashader mix, and baking powder. Finally add the flour until you reach the right consistency, knead well then shape using biscuit machine. Bake in a medium oven until done.

Petit four

Petit four
Ingredients;
• 500g butter (at room temp)
• 175g icing sugar
• 4 egg whites
• 2g salt
• 2g vanilla
• 625g flour

Method:
Cream the butter and sugar together until it increases in volume and its color lightens. Next mix in the egg whites, then add in the salt and vanilla. Finally blend in the flour. Shape using the large nozzle in the piping bag or petit four maker onto a greased pan. Bake in a medium oven until done. Leave it to cool down completely then stick two pieces of petit four using strawberry or apricot jam, dip in melted chocolate or minced nuts.

You can add some cocoa powder to dough for chocolate petite four, but add a little milk or margarine to get the right consistency of the dough.

Eid Kahk

• 1 kg flour
• 2 1/2- 3 cups margarine
• 2 tbls toasted sesame seeds
• 1 tsp kahk essence
• 1 cup warm milk
• 1 tbls active yeast proofed in some warm water, sugar and a pinch of flour (or instant without proofing)
• Pinch of baking powder
• 1 g vanilla

Method:
Place the flour and baking powder in a big bowl, make a hole in the center and sprinkle the sesame seed on the flour. Meanwhile heat the margarine until hot , and pour over the flour while mixing well. Knead for 10 minutes until well mixed then add the proofed yeast , and warm milk gradually while mixing. Then add the remaining ingredients and knead well for about 10 minutes. Leave it to rest for a few minutes, then shape into small balls and fill with desired filling ( nuts, date paste, 3agameya) and close well over the filling. Place in greased pan and make small engravings in the kahk with the engraver (a fork or potato masher can also work). When finished cover with cling film and a towel then leave it to proof for about an hour. Bake in a hot oven until lightly browned.

3agameya
Ingredients:
• 2 tbls margarine
• 2 tbls flour
• 1 small cup honey
• 2 tsp sesame seeds
• 1/4 tsp kahk essence
• 4 tbls toasted and minced nuts (hazelnuts or walnuts)

Method:
Melt the margarine in a pan add the flour and mix well until you form a roux . Mix in the sesame seeds and remove from heat. Next add the honey , mix well then return to heat and mix until it starts to thicken. Remove from heat and add in the kahk essence and toasted nuts.

Kabsa with chicken

Ingredients:
• 1 1/2 c basmati rice
• 2 large onions chopped
• 2-3 medium carrots shredded
• 1-1 1/2 c tomato juice
• 1-2 tbls kabsa spices in cloth with dried lemon
• 1 tbls finely powdered kabsa spices (for additional flavor)
• 3 cups chicken broth
• About 1 chicken cooked (broiled) and cut into bite size pieces
• Salt to taste

Method:
Fry onion with salt in some oil then add carrots, when wilted add tomato juice, when it thickens add the soup, then chicken pieces. Place the spices that are wrapped in cloth, when the soup boils add the washed rice, let it boil then lower heat and cover until it is done. In the middle mix in the extra ground kabsa spices.

Beef and Vegetable Stir-Fry

Beef and Vegetable Stir-Fry (joy of cooking)
Ingredients:
• 1/4 c soy sauce
• 2 tbls apple juice
• 1 tbls water
• 1 tbls sugar
• 1 tbls cornstarch
• 2 tsp sesame oil
• 1/2kg beef steak sliced into 2*1/2 inch strips
• 1 medium onion chopped
• 2 bell peppers, preferably 1 green , and 1 red chopped
• 1 cup sliced mushrooms
• 4 scallions, cut into 2 inch lengths
• 2 tbls minced peeled fresh ginger
• 1 tbls minced garlic
• 1/3 c chicken stock or water
• 3 tbls oil

Method:
mix in a medium bowl, the soy sauce, apple juice, water, sugar, cornstarch, and sesame oil. Add and toss to coat the meat, marinade for atleast 20 minutes. Mix together the ginger and garlic, remove the meat from the marinade and add the chicken stock to it and set aside. In in a wok or large heavy skillet over high heat until very hot but not smoking, 2 tbls oil. Add ginger mixture and stir-fry the ginger mixture until fragrant but not browned, about 30 seconds. Add the beef and stir fry, stirring to separate the slices, until browned, about 2 minutes. Remove the beef, ginger, and garlic to a plate. Wipe out the pan and reheat over high heat until hot. Then add 1 tbls oil, heat until hot but not smoking. Add the onion, peppers, and mushrooms and stir fry until crisp tender, about 2 minutes. Add the scallions, return the meat to the pan along with any accumulated juices, and the marinade mixture. Toss for 10 seconds over high heat. Garnish with chopped cilantro or scallions.

Teriyaki Marinade (allrecipes.com)

This marinade is especially good in fish.

Ingredients

1 cup soy sauce
1 cup water
3/4 cup white sugar
1/4 cup Worcestershire sauce
3 tablespoons distilled white vinegar
3 tablespoons vegetable oil
1/3 cup dried onion flakes
2 teaspoons garlic powder
1 teaspoon grated fresh ginger


Method:

In a medium bowl, mix the soy sauce, water, sugar, Worcestershire sauce, vinegar, oil, onions, garlic powder, and ginger. Stir together until sugar dissolves. Voila - marinade!

http://allrecipes.com/Recipe/Teriyaki-Marinade/Detail.aspx

Quesadillas

Quesadillas:
Ingredients:
· 1 onion chopped
· 1 red/green pepper chopped
· ½ cup sliced mushrooms
· 1 courgette chopped
· 6 tortilla bread
· About 1 ½ cups shredded cheddar cheese
· About ½ kg boneless skinless chicken breasts
· 1 tsp garam masala or chicken spices
· ½ tsp cumin
· Salt & pepper
· 2 tbls olive oil
· 2 tbls sunflower oil
· 1 tsp garlic paste
Method:
Cut chicken into bite size pieces. Heat sunflower oil in a pan and fry the garlic then add the chicken, and mix well. Add the spices, salt and pepper, then lower heat and cook for about 1 hour or until chicken is done, adding water whenever the water evaporates. In another pan heat the olive oil, and add the vegetables, mix well and cook for about 15 minutes. When the chicken is nearly done add the vegetables and mix well with the chicken. In a non stick pan add a little bit of oil then place one tortilla bread, sprinkle about ¼ cup of shredded cheese then add some of the chicken filling, ¼ of cheese, then place another tortilla bread on top, and press it down with your hand. Flip the quesadilla on the other side so that both sides are browned. Once both sides are browned, remove from heat and cut into 4 slices with a pizza cutter.

Fish kebabs

Fish Kebabs

Ingredients:
· Fish fillet cut into cubes
· Mustard
· Garlic minced
· Salt & pepper
· Cumin
· Soy sauce
· Oyster Sauce
· Lemon Juice
· Onion cubes
· Tomato cubes
· Colored peppers


Method:
Marinade the fish in all ingredients except the onion, tomatoes and colored pepper, leave it for one hour. Then place on skewer with onion, tomatoes and colored pepper. Grill on a preheat grill.

Shrimps with curry sauce

Shrimps with curry
Ingredients:
• About 1 kg boiled shrimps
• 4 tbls flour
• 4 tbls curry powder
• 4 tbls butter
• 4 cups water
• 100 ml cream
• 1-2 cubes maggi

Method:
Melt the butter in a pot and mix in the flour, when the roux boils add the curry and mix well. Then add the water and whisk well until it thickens. Then add the maggi cubes, and cream. Just before serving add the shrimps to the curry sauce, let it boil briefly then take off the heat.

How to boil shrimps:
Add the shrimps to boiling water with onion salt and pepper, let it simmer for 3 minutes then remove from heat and place in strainer.

Tiramisu

Ingredients:
• 200g cream cheese
• 150ml whole milk
• 1 cup strong coffee
• 1 packet vanilla
• 3 tbls sugar
• 20g cocoa powder
• 1 can sweetened condensed milk (397g)
• 6 eggs
• 2 packets lady finger biscuits or marie biscuits
• 2 cans cream (2 x 170g) or 1 can cream and 1 small carton (250ml) heavy whipping cream

Method:
Prepare a cup of strong coffee and allow it to cool. Separate the eggs into whites and yolks. Heat the whole milk with Bonny sweetened condensed milk in a pan for5 minutes, add the beaten egg yolks, and thicken the mixture by heating gently (do not boil) for 20-25 minutes. Add the thickened mixture to a baking dish with a high edge, and place it in a refrigerator for one hour. Mix cream with the vanilla, sugar, and add these to cream cheese. Soak the lady finger biscuits in the cold coffee and place these on the cooled mixture of milk and egg yolks until you have used up all the biscuits. Then spread the cream mixture over this and sprinkle cocoa powder on top. Place the dessert in a refrigerator for at least 2 hours.

Chocolate Fudge Cake

Ingredients:
• 125 g (4 oz) plain chocolate
• 300 ml milk
• 125 g (4 oz) soft brown sugar
• 125g (4oz) butter or margarine
• 125g (4oz) caster sugar
• 2 eggs separated
• 250 g (8 oz) plain flour
• 1 tsp bicarbonate of soda
Chocolate fudge icing
• 25 (1 oz) butter or margarine
• 1-2 tbls milk
• 125g (4 oz) icing sugar
• 1 tbls cocoa powder
Method:
Grease an 18*28 cm (7*11 inch) baking tin. Place the chocolate, 4 tbls of the milk, and the brown sugar in a pan and heat gently, stirring, until melted. Stir in the remaining milk. Cream the fat and caster sugar until light and fluffy, then beat in the egg yolks thoroughly. Sift the flour and bicarbonate of soda together. Add to the creamed mixture with the chocolate mixture and beat until smooth. Whisk the egg whites until soft peaks form. Fold 1 tbls into the mixture to lighten it, then carefully fold in the rest. Trun into the prepared tin and bake in a preheated moderate oven, 180 degrees celcius (350 f) for 50 minutes until the cake springs back when lightly pressed. Turn onto a wire rack to cool slightly.
To make the icing, place the fat and 1 tbls milk in a small pan and heat gently until melted. Sift the icing sugar and cocoa together then add to the pan, mixing well until smooth; ass a little more milk if necessary.
Pour over the warm cake and spread evenly to the edges. Allow to set completely, then cut into squares. When cooled down cool in fridge before eating.

Boston Cream Pie

Boston cream Pie:
• Sour cream Pound cake:
o 1 cup butter
o 2 cups sugar
o 4 eggs lightly beaten
o 1 tsp vanilla essence
o 2 ½ cups self raising flour
o 1 cup sour cream
• About 2 cups Readymade custard
• Chocolate Galze:
o About 2 tbls butter
o About half a cup of milk
o About 1 cup chopped chocolate
Method:
Boston Cream Pie is a sponge or pound cake with custard in the middle covered by a chocolate glaze. I prefer to use the sour cream pound cake recipe, you can also use the home made custard using egg yolks but the readymade custard (powdered custard that is mixed with milk) is much easier to use.
Sour Cream Pound Cake:
Preheat Oven, brush your cake tin with oil and dust it with flour. Using electric beaters, beat butter and sugar in the bowl until light and creamy, add eggs gradually, beating well after each addition. Add vanilla and beat until combined. Transfer mixture to large mixing bowl, using a metal spoon fold in the flour and cream. Stir until just combined and mixture is smooth. Spoon mixture into prepared tin and bake for about 30 minutes or until skewer comes out clean.
Chocolate glaze:
In a water bath, melt the chocolate with the butter and milk until you get a sauce.

To assemble cut the cake in half (be sure to half the cake when it is completely cooled) and place one layer on the serving plate, spread the custard then place the second layer on top. Pour the chocolate sauce on top of it and spread evenly on the sides. Leave it cool until the chocolate sets.

Roast beef

Ingredients:
• 1 roast beef
• 1 onion
• 2 garlic cloves
• 1 tomato
• 1 carrot
• Beef spices
• Salt & pepper
• 1/3 kg smoked chicken luncheon
• Cheese slices

Method:
Cut roast beef in half if it is too big to fit into the pan. Heat some oil and butter and fry the roast beef all around and from the bottom and top until browned. Next cut the onion into 3 pieces, the tomato and carrot. Add to the pan with the garlic, salt & pepper, and beef spices, add some water. Leave it to cook for at least 2 hours and add more water when it evaporates. When done remove from sauce and set aside, place the vegetables with the liquids in the food processor to make a sauce. Place the meat in the fridge for at least a day then cut into thin slices. Arrange in serving dish, by starting with a meat slice half a cheese slice, half a luncheon slice then meat, repeat until you finish the meat. Next add the sauce on top of it and place it in the oven to reheat.

Konafa with Cream

Ingredients:
• ½ kg konafa
• ¾ cup melted margarine or butter
• 2-3 tbls sugar
• 500 grams fresh cream
• 1 tin cream
• Syrup
Method:
Cut the konafa by hand or in a food processor into small shreds. Brush a 28 cm pan generously with butter making sure the sides are also brushed. Mix the remaining butter (reserve a tbls for the end) with the konafa well to make sure it is evenly spread between all the konafa. Mix the fresh cream with the tin cream and sugar in a bowl. Place half of the konafa at the bottom of the pan, and press down with your fist. Then place the cream mixture, then place the rest of the konafa. Again gently press the konafa down. Drizzle some butter on top of the konafa. Bake in a medium oven until it browns. After you take it out pour some syrup on top of it, leave it for about 20 minutes to allow the syrup to be absorbed, then turn over the konafa onto the serving dish. Turn it over by running a knife on the sides of the pan then placing a plate on top of the pan and turning it over. Add more syrup if needed.

Syrup:
Ingredients:
• 1 cup water
• 2 cups sugar
• ½ lemon juice
• ½ tsp vanilla
Method:
Dissolve the sugar in the water in a saucepan over medium heat, let it boil and thicken a bit, then add the lemon juice, simmer for 5 minutes, turn off the heat then add the vanilla.

Chocolate Maynaise Cake

Ingredients:
• 2 cups all purpose flour
• 2/3 cups unsweetened cocoa
• 1 ¼ tsp baking soda
• ¼ tsp baking powder
• 1 2/3 cups sugar
• 3 eggs
• 1 tsp vanilla extract
• ¾ cups mayonnaise
• ¼ cup butter
• 1 1/3 cups water


Method:
Grease (use butter) and flour bottoms of two 9 inch layer cake pans. In a medium bowl stir together the flour, cocoa, baking soda, and baking powder. Set aside. In a large bowl, with mixer set at high speed, beat sugar, eggs, and vanilla, occasionally scraping bowl, for 3 minutes or until light and fluffy.
Reduce speed to low, beat in mayonnaise and butter, add flour mixture in four additions, alternating with water, beginning and ending with flour. Pour in prepared pans.
Bake in 350 degrees over 30 to 35 minutes, or until cake tester inserted in center comes out clean. Cool in pans for 10 minutes. Remove and frost as desired.

Banana cake with Cinnmon Glaze (http://homecooking.about.com/od/dessertrecipes/r/blc132.htm)

Ingredients:
• 1 ½ cups flour
• 1 tsp ground cinnamon
• 1/8 tsp ground nutmeg
• 1 tsp baking soda
• ½ tsp salt
• ½ cup chopped nuts (pecans, walnuts, cashews, peanuts, etc.), optional
• 1 cup sugar
• ½ cup oil
• 2 eggs
• 1 cup mashed ripe bananas
• ½ cup sour cream
• 1 tsp pure vanilla extract
• Cinnamon Glaze:
• 1 cup confectioners' sugar
• 1 tsp ground cinnamon
• ½ tsp vanilla extract
• 1 to 2 Tbsp milk or cream
Method:
Preheat oven to 350 degrees F. Line a 9 x 13-inch baking pan with non-stick foil.

In a small bowl, combine flour, cinnamon, nutmeg, baking soda, salt, and chopped nuts. Stir until evenly mixed.

In a large bowl, beat sugar and oil. Add eggs, bananas, sour cream, and vanilla extract. Beat for 2 minutes until thoroughly combined. Add dry ingredients, stirring only until all ingredients are combined. Pour into prepared pan. Bake for 30 to 35 minutes until lightly browned and top springs back when lightly touched. Let cool to room temperature.

Cinnamon Glaze:
Whisk together confectioner's sugar, cinnamon, vanilla extract, and milk or cream. Add only enough cream to make a spreadable glaze. Top cooled cake with cinnamon glaze before cutting.

Yield: 24 to 36 servings, depending on cut size

Carrot Cake (Monda)

Ingredients:
• 2 cups flour
• 2 cups grated carrots
• 1 cup powdered sugar
• 5 eggs
• vanilla
• 1/2 cup milk
• 3/4 cup oil
• 2 tsp cinnamon
• 1/2 tsp ginger(optional)
• 1 cup walnuts
• 1 pack 18 grams baking powder(3.5 tsp)

Method:
Sift flour with baking powder, and a pinch of salt, preheat oven and grease pans. Next beat eggs with vanilla, then mix in the sugar with oil and eggs, stir well until combined. Add flour gradually and carrots and milk as well. Stir with wooden spoon. Add cinnamon and ginger, pour into prepared pan and then add the walnuts to the surface and mix gently. Bake in the preheated oven for 30-40 minutes

Meat Rolls (Chef Youssry)

Ingredients:
• 1 ½ cups flour
• 2 eggs
• 3 tbls butter
• ½ cup milk
• 1 tsp baking powder
• Pinch of salt and sugar
• 300 grams mince meat (cooked)
• 1 cup shredded cheese
• 2 tsp chopped basil
Method:
Mix flour sugar, salt, and baking powder, rub in the butter until it resembles bread crumbs. Whisk together the milk and eggs, mix with the dry ingredients. Knead dough until it isn’t sticky. Spread to about ½ inch thickness, mix together the meat, cheese and basil, spread over the dough, then roll it like a swiss roll. Cut into slices, brush with egg wash and place in an oiled pan. Bake in preheated oven for about 30 minutes or until it is browned.

Crispy and creamy doughnuts (allrecipes.com)

Ingredients:
• 2 (.25 ounce)(7g (2.25 tsp)) envelopes active dry yeast
• 1/4 cup warm water (105 to 115 degrees)
• 1 1/2 cups lukewarm milk
• 1/2 cup white sugar
• 1 teaspoon salt
• 2 eggs
• 1/3 cup shortening
• 5 cups all-purpose flour
• 1 quart vegetable oil for frying
White glaze:
• 1/3 cup butter
• 2 cups confectioners' sugar
• 1 1/2 teaspoons vanilla
• 4 tablespoons hot water or as needed
Chocolate glaze:
• 1/3 cup butter
• 2 cups icing sugar
• 1 1/2tsp vanilla
• 4-6 tbls hot water
• 4 oz milk chocolate chips
Method:
Sprinkle the yeast over the warm water, and let stand for 5 minutes, or until foamy. In a large bowl, mix together the yeast mixture, milk, sugar, salt, eggs, shortening, and 2 cups of the flour. Mix for a few minutes at low speed, or stirring with a wooden spoon. Beat in remaining flour 1/2 cup at a time, until the dough no longer sticks to the bowl, you will probably need more than the remaining three cups of flour. Knead for about 5 minutes, or until smooth and elastic. Place the dough into a greased bowl, and cover. Set in a warm place to rise until double. Dough is ready if you touch it, and the indention remains. Turn the dough out onto a floured surface, and gently roll out to 1/2 inch thickness. Cut with a floured doughnut cutter. Let doughnuts sit out on a floured surface to rise again until double. Cover loosely with a cloth. Heat oil in a deep-fryer or large heavy skillet to 350 degrees F (175 degrees C). Slide doughnuts into the hot oil using a wide spatula. Turn doughnuts over as they rise to the surface. Fry doughnuts on each side until golden brown. Remove from hot oil, to drain on a wire rack. Dip doughnuts into the glaze while still hot, and set onto wire racks to drain off excess. Keep a cookie sheet or tray under racks for easier clean up.

White glaze:
Melt butter in a saucepan over medium heat. Stir in confectioners' sugar and vanilla until smooth. Remove from heat, and stir in hot water one tablespoon at a time until the icing is somewhat thin, but not watery. Set aside.

Chocolate glaze:
Heat butter, and chocolate over low heat until chocolate is melted. Remove from heat, stir in the sugar & vanilla until smooth. Stir in the water 1 tbls at a time until you reach the desired consistency.

Chicken Crispers (like chilis)

Ingredients:
• 1 egg beaten
• ¼ cup milk
• ¾ cup broth
• 1 ½ tsp salt
• ½ tsp pepper
• 1 cup self raising flour ( or 1 cup all-purpose flour +1 ½ tsp baking powder+ ¼ tsp salt)
• 10 chicken tenderloins
• ½ cup flour
Method:
Heat frying oil. Combine egg, milk, broth, salt, and pepper in bowl. Whisk for 30 seconds to dissolve salt. Whisk in self raising flour until it is well incorporated, let it rest for 5 minutes. Coat chicken with flour, then dunk in the batter, let a little batter drip off the chicken & lower into the hot oil. Fry for 7-9 minutes.

Caramel Glazed Flan

Ingredients:
• 3/4 cup white sugar
• 6 eggs
• 1 3/4 cups water
• 1 (14 ounce) can sweetened condensed milk
• 1/2 teaspoon vanilla extract
• 1 pinch salt
Method:
Preheat oven to 350 degrees F (175 degrees C). In a heavy skillet over medium-low heat, cook and stir sugar until melted and light brown. Carefully pour into a 9-inch round baking dish, tilting the dish to coat the bottom completely. In a medium bowl, beat egg s, stir in water, condensed milk, vanilla and salt until smooth. Pour into prepared dish. Line a roasting pan with a damp kitchen towel. Place baking dish on towel, inside roasting pan, and place roasting pan on oven rack. Fill roasting pan with boiling water to reach halfway up the sides of the baking dish. Bake in preheated oven 1 hour, until center is just set (still a bit jiggly). Remove dish to a wire rack to cool for one hour. Then refrigerate several hours or overnight. To unmold, run a knife around the edge of the pan and invert onto a rimmed serving platter.

Kushari (black)

Ingredients:
• ½ cup balck lentils soaked in water for ½ an hour
• ½ cup rice
• 1 ½ cups water
• 200 grams broiled macaroni and mixed with some oil
• ½ cup broiled chickpeas
• 2 cups tomato juice
• 1 onion thinly sliced
• 2 cloves garlic crushed
• 2 tbls vinegar
• Salt & pepper
• 1 tsp cumin
Method:
Heat a generous amount of oil in a pot, and fry the onions in it. Remove half of them and add 1 ½ cups of water to the rest in the pot, when the water boils add the lentils, and lower heat. When the lentils start to soften add salt, cumin and rice, mix thoroughly. Make sure the water is covering the rice, when it boils lower heat, and cover the pan, leave it to simmer until the rice is done.
For the sauce fry the garlic in some oil, then add the vinegar, when it boils add the tomato juice, and season with salt & pepper. Let it simmer until the sauce thickens.
To assemble the kushari add some lentils at the bottom of the place followed by some macaroni, some of the fried onion reserved earlier, chickpeas then pour some sauce over it.

Pudding with Jelly (my mom)

Pudding with jelly:
Ingredients:
• 1 liter milk
• ¾ cup sugar
• 4 tbls starch
• 1 tsp vanilla
• 1 pack strawberry jelly
• A few marie biscuits
Method:
Prepare the jelly as instructed on the box. Dissolve the starch in ¼ cup water or milk, heat the milk over medium heat until it boils then add the sugar and mix until it dissolves, then the starch mixture and whisk well until the milk thickens, let it simmer for a few minutes to get the desired thickness, add the vanilla then turn off the heat. Pour in prepared bowls, when it cools down add the jelly (has to be cooled down too), place a biscuit in the jelly after pouring it in the bowls.
Note: could substitute the pudding with custard; just add custard powder instead of the starch. Can also substitute the jelly with chocolate pudding, it can prepared the same way as the normal pudding but mix 3 tbls cocoa in the milk with a hand or electric beater before placing it on the stove.

Italian meatballs

This is a very easy and tasty meatball recipe. I usually do a large quantity and store them in the freezer without the sauce. Whenever I want to eat them I just take them out of the freezer about an hour prior to my eating and boil them in tomato sauce.

Ingredients:
• ½ kg minced meat
• 1 shredded onion
• ½ cup bread center
• ¼ (100g) cup parmesan cheese (could use old romy instead)
• Salt and pepper
• ½ tsp cinnamon
• ¼ cup skimmed milk
• 1 clove garlic chopped
Method:
Mix all ingredients together in food processor or by hand. Mix the water with the bread center and add to the mixture. Shape into balls, stir fry in a pan with some oil. Add to spaghetti or tomato sauce for about ½ an hour.

Chocolate pudding with biscuits (Zabeba)

As per request by a dear friend here is the famous chocolate pudding with bisuits recipe my maid used to make for me and my friends when i was in school. enjoy :)

Ingredients:
Custard
• 3 cups milk
• 1 ½ tbls sugar
• 2 ¼ tbls custard powder
Chocolate
• 5 cups milk
• ¾ cup sugar
• 3 tbls cocoa
• Vanilla
• 4 tbls corn flour
• About 2 packs marie biscuits

Method:
To make the custard mix the milk, and sugar over medium heat. In another bowl dissolve custard powder in some water, then add to the milk and mix over heat until it thickens.
For the chocolate mix the milk with the sugar cocoa vanilla and corn flour well until it is dissolved. Place over low heat until it thickens, could add a small piece of butter to make the chocolate shiny.
While still hot place a layer of chocolate then biscuits, custard, biscuits, then chocolate, repeat as the pan takes. Garnish in the end with shredded coconut, or white chocolate.