Meatloaf classic recipe

Meatloaf 😋

Meatloaf is a dish of ground meat mixed with other ingredients, formed into a loaf shape, then baked or smoked. The loaf shape is formed by either cooking it in a loaf pan, or forming it by hand on a flat baking pan.[1]Meatloaf is usually made from ground beef, although lamb, pork, veal, venison, poultryand seafood are also used.

The meatloaf has European origins; meatloaf of minced meat was mentioned in the famous Roman cookery collection Apicius as early as the 5th century. Meatloaf is a traditional German, Scandinavian and Belgian dish, and it is a cousin to the Dutch meatball. 

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 American meatloaf has its origins in scrapple, a mixture of ground pork and cornmeal served by German-Americans in Pennsylvania sinceColonial times. However, meatloaf in the contemporary American sense did not appear in cookbooks until the late 19th century.

Loaves or patties of minced meat have been utilized for centuries. In Medieval Europe bits and pieces of meat were finely diced and combined with seasonings, fruits, and nuts.

Meatloaf in America can be traced back to the Pennsylvanian Dutch via the 1700s. These settlers would utilize as much of the pig as possible – lungs, liver, heart, etc. – and the meat would be combined with cornmeal and seasonings, and pressed into a loaf shape.

Three things really advanced meatloaf as an iconic American dish: the invention of the meat grinder, and advancements in refrigeration, both in the mid 1800s, and the Great Depression, which was of course during the 1930s.

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Prior to the meat grinder, meat had to be minced by hand. Usually this was done with a wooden bowl and a curved knife and it was laborious and tedious. The meat grinder solved this problem as it became commercially accessible. Today, most people don’t own a meat grinder, but it’s a moot point now as packaged minced meat is widely available. 

Also in the mid to late 1800s, refrigeration was making headway. Between the meat grinder and the refrigerator, enjoying meatloaf at home was becoming a cinch. Recipes for meatloaf soon followed.

One of the first, if not the first, printed meatloaf recipe was in 1884 in the Boston Cooking School Cook Book. It was for a veal loaf and meat souffle – veal was often used instead of beef, because it was more economical at the time. Of course today we can use beef, pork, veal, or any combination therein.

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 When the Depression hit, meatloaf popularity soared for obvious reasons. One, it was economical, being able to utilize tough cuts of meat; fillers could also be added to stretch the serving amount. Two, it was a warm, filling comfort food when people really needed some comfort.

Our recipe for today is : meatloaf !

Ingredients:

2 large eggs, lightly beaten

3/4 cup 2% milk

2/3 cup finely crushed saltines

1/2 cup chopped onion

1 teaspoon salt

1/2 teaspoon rubbed sage

Dash pepper

1-1/2 pounds lean ground beef (90% lean)

1 cup ketchup

1/2 cup packed brown sugar

1 teaspoon Worcestershire sauce

   

 Directions:

Preheat oven to 350°.

 In a large bowl, combine the first seven ingredients. Add beef; mix lightly but thoroughly. Shape into an 8x4-in. loaf in an ungreased 15x10x1-in. baking pan.

In a small bowl, combine remaining ingredients, stirring to dissolve sugar; remove 1/2 cup for sauce. Spread remaining mixture over meat loaf.

Bake 60-65 minutes or until a thermometer reads 160°. Let stand 10 minutes before slicing. Serve with reserved sauce. Yield: 6 servings.

Caramel flan

Caramel flan 💛

Flan is an open, rimmed, pastry or spongebase, containing a sweet or savoury filling. Examples are the quiche lorraine, custard tart, and the South African melktert. In British English, flan is synonymous with tart. 

British savoury flans may have diverged from the Spanish and French custard flans (also known as crème caramel) in the Middle Ages.

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 The history of flan begins with the ancient Romans. Eggs figured prominently in many Roman recipes. The flan prepared by the ancient Romans was quite different from the food eaten today. It was often served as a savory dish, as in "eel flan", although sweet flans, made with honey and pepper, were also enjoyed. When the Romans conqueredEurope, they brought their culinary traditions, including the flan, with them.

In the Middle Ages, both sweet and savory flans (almonds, cinnamon & sugar; cheese, curd, spinach, fish) were very popular in Europe, especially during Lent, when meat was forbidden. According to Platina's De Honesta Voluptate [On Right Pleasure and Good Health], an Italian cookery text published in approximately 1475, custard-type dishes were considered health food. In addition to being nourishing, they were thought to soothe the chest, aid the kidneys and liver, increase fertility, and eliminate certain vaginal urinary problems. Caramel evolved in France.

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 Our recipe for today is : caramel flan 

The ingredients:

3/4 cup sugar
1 package (8 ounces) cream cheese, softened
5 large eggs
1 can (14 ounces) sweetened condensed milk
1 can (12 ounces) evaporated milk
1 teaspoon vanilla extract

Directions:

In a heavy saucepan, cook and stir sugar over medium-low heat until melted and golden, about 15 minutes. Quickly pour into an ungreased 2-qt.
 round baking or souffle dish, tilting to coat the bottom; let stand for 10 minutes.In a bowl, beat the cream cheese until smooth. Beat in eggs, one at a time, until thoroughly combined. Add remaining ingredients; mix well.

Pour over caramelized sugar.Place the dish in a larger baking pan. Pour boiling water into larger pan to a depth of 1 in.
 Bake at 350° for 50-60 minutes or until center is just set (mixture will jiggle).

Remove dish from a larger pan to a wire rack; cool for 1 hour.

Refrigerate overnight.To unmold, run a knife around edges and invert onto a large rimmed serving platter. Cut into wedges or spoon onto dessert plates; spoon sauce over each serving. Yield: 8-10 servings.

Mille feuille "cake of a thousand leaves"

Mille feuilles 💕

The mille-feuille (French pronunciation: ​[mil fœj], "thousand-leaf".. vanilla slice, custard slice, also known as the Napoleon, is a French pastry whose exact origin is unknown. Its modern form was influenced by improvements of Marie-Antoine Carême.

Traditionally, a mille-feuille is made up of three layers of puff pastry (pâte feuilletée), alternating with two layers of pastry creamcrème pâtissière), but sometimes whipped cream or jam are substituted. The top pastry layer is dusted with confectioner's sugar, and sometimes cocoa, pastry crumbs, or pulverized seeds (e.g. roasted almonds). Alternatively the top is glazed with icing orfondant in alternating white (icing) and brown (chocolate) stripes, and combed.

  All the elements of the recipe are present in numerous cookbooks since, at least, the 16th century but the exact origin of the mille-feuille is unknown. The earliest mention of the name mille-feuille itself appears in 1733 in an English-language cookbook written by French chef Vincent La Chapelle. Unlike the modern cake, the 18th-century Mille-feuille is served stuffed with jam and marmalade instead of cream.

In French, the first mention of the Mille-feuille appears a little later, in 1749, in a cookbook by Menon.

The word mille-feuille is not used again in the recipe books of the 18th century. However, under the reign of Napoleon Bonaparte, several of the fanciest Parisian pastry shops appear to have sold the cake. During the 19th century, all recipes are filled with jam with the exception of the 1876 recipe byUrbain Dubois which is served with Bavarian cream.

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According to Alan Davidson in the Oxford Companion to Food (p. 505), the invention of the form (but not of the pastry itself) is usually attributed to Szeged, Hungary, where a caramel-coated mille-feuille is calledSzegedinertorte.

Our recipe for today is : Mille feuille !!

The ingreadients:

Puff Pastry: 

2 cup all purpose (500 ml)

1 tsp salt (5 ml)

1 ¾ cup cold unsalted butter (400 grams)

2/3 to 1 cup ice water (150 ml to 250 ml)

1 tsp lemon juice (5 ml)

Flour, for rolling dough

****

Pastry Cream

5 egg yolks

1/3 cup + 1 tbsp. sugar (90 ml)

1 ½ cup whole milk (375 ml)

3 Tbsp flour (45 ml)

1 vanilla bean, split in half and scraped

Pinch salt

****

Assembly

Icing sugar, for dusting

Strawberries, for garnish, optional

The directions:

Puff Pastry

1. Combine the flour, salt and 1/3 cup of the butter in a large bowl. Work flour with hands, breaking up butter into pieces until mixture resembles coarse meal. Make a well in the center and pour in the 2/3 cup ice water and the lemon juice. With a fork, gradually bring the flour into the well and mix until incorporated. If dough seems too dry, add the remaining water.

2. Knead very gently to make a semi smooth dough. Pat the dough into a flat 1-inch thick disc. With a knife mark an “X” across the entire width of the dough. Wrap the dough in plastic and refrigerate for at least 2 hours.

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 3. In a stand mixer fitted, with the paddle attachment, add the remaining butter and beat until softened, about 2 minutes. With your hands, form the butter into a square that is about 1/3 smaller than the dough. Wrap butter in plastic. Refrigerate. Chill until firm.

4. Remove the dough and butter from the refrigerator. Place the dough on a lightly floured surface. Roll the corners of the dough out to about ¼-inch thick forming a large X shape leaving the center of the dough unrolled. Place square of the butter in the middle of the X. Pull the rolled out corners up over the butter to completely encase the butter in dough.

5. Roll the dough into a 10 x 20-inch rectangle. Roll dough to evenly. Rotate the dough so it is horizontal to you. Do one envelop fold or one half turn. That is, fold the right side into the center then fold the left side to the center. Now fold dough in half. This is a completed full turn. Wrap dough in plastic. Refrigerate for 2 hours.

6. Repeat the full turn, wrap in plastic, and refrigerate for 2 hours. Do one more full turn and refrigerate for 2 hours. Now the dough is ready to use.

Pastry Cream

1. In a medium bowl, stir together 1/3 cup milk with flour, salt and whisk until smooth. Add the yolks and 3 tbsp. sugar and whisk vigorously until mixture is smooth and pale lemon in colour.

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2. In a heavy bottom saucepan, heat remaining milk with the remaining 3 tbsp. sugar and vanilla scraping over medium heat. Heat until milk just comes to a boil. While stirring the yolk mixture, slowly pour ¼ of the hot milk into the yolk mixture. This will temper the egg yolks so they don’t start to scramble. Immediately pour yolk mixture into hot milk in the saucepan. 

Whisk over medium heat until mixture comes to a boil and thickens. Remove from heat immediately. Cover with plastic wrap to prevent skin from forming. Cool completely.

Assembly

1. Cut 1/3 off pastry square. Freeze remaining pastry or save for another use. Roll puff pastry to a very thin rectangle measuring 12 x 16-inches.

2. Preheat oven to 425 degrees F.

                                      

 3. Line a baking sheet with parchment paper and sprinkle with water. Lay dough on top and poke with fork all over to prevent over rising. Chill 15 minutes.

4. Bake until golden brown and very crisp. Cool completely on rack.

5. Trim pastry so edges of rectangle are straight and even in shape. Divide the rectangle into 3 even strips, each about 4-inches wide.

6. Evenly divide cooled pastry cream onto two strips of puff pastry. Spread evenly. Lay one strip, covered with cream on top of first, lining up evenly. Top with final strip of puff pastry. Dust with icing sugar. Chill for 1 hour before serving.

7. To serve, cut with serrated edge knife using sawing motion. Garnish each with half of strawberry.

PALMIERS

PALMIERS  💙

A palmier (French for "palm tree"), pig's ear or elephant ear is a French pastry in a palm leaf shape or a butterfly shape, sometimes called palm leaves, cœur de France, French hearts, shoe-soles, jalebi or glasses.

Palmiers are made from puff pastry, alaminated dough similar to the dough used for croissant, but without the yeast. Puff pastry is made with alternating layers of dough and butter, rolled and folded over to create possibly hundreds of flaky layers. The puff pastry is rolled out, coated with sugar, and then the two sides are rolled up together so that they meet in the middle, making a roll that is then cut into about 1⁄4 in (6 mm) slices and baked. Usually it is rolled in sugar beforebaking. In the Puerto Rican version, it is topped with honey. In Mexico they are known as orejas (ears).

An arlette is a cinnamon-flavoured palmier biscuit.

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These French Palmiers Cookies (Elephant Ear Cookies) are fantastic and so easy-to-make.  Palmiers are crisp, buttery, sweet, and very elegant.  Traditionally Palmier Cookies made from scratch is a time consuming and labor intensive process.  Now you can use commercial puff pastry as it makes an almost identical substitute to traditional methods.  Of course you can make your own puff pastry, but why?

These elegant cookies are a compliment to any dinner party or holiday buffet table.  They have an air of class to them and make a beautiful display.  The name Palmier means “palm leaves” in French.  Palmier cookies are also known as Elephant Ears, French hearts, and/or glasses.  In Germany these cookies are called “Schweineohren.”

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 Our recipe for today is : palmiers !

Ingredients:

1 cup granulated sugar, divided

Extra granulated sugar for dusting

3 to 4 teaspoons ground cinnamon

1 (17-1/4 ounce) package frozen butter Puff Pastry Sheets, thawed*

Instructions:

Line baking sheets with parchment Paper or a Silicone baking mat

In a small bowl, mix together 3/4 cup sugar and the cinnamon; set aside.

Sprinkle 1/4 cup sugar on a clean work surface.

Gently unfold one of the pastry sheets.  Place the pastry sheet on top of the sugared work surface, and sprinkle evenly with 1/2 of the sugar/cinnamon mixture to within 1/2-inch of the edges. Gently press the sugar/cinnamon into the pastry.

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 Using a rolling pin, gently roll out the dough into a 9 x 15-inch rectangle 1/8 inch thick, being careful not to press too hard around the edges.  Continually coat both sides of the rolling pin with sugar.

Place the dough so one of the long sides is closest to you. Using your fingers, roll the dough length-wise into a long cylinder, as tightly as possible without stretching it (as you would a roll of wrapping papers), stopping when you reach the middle.  Repeat the same rolling procedure with the other long side until you have two (2) tight cylinders that meet in the middle.  Wrap tightly in plastic wrap; place in the refrigerator to chill at least 1 hour.

After the dough has chilled, remove from the refrigerator and unwrap the dough.  Using a sharp knife, cut the dough crosswise into 3/8-inch-thick slices (they’ll look like little scrolls).  Sprinkle the tops with approximately 1 tablespoon of the sugar.  

Place the palmiers on the prepared baking sheets, and firmly flatten with the palm of your hand.  Cover with plastic wrap and place in the refrigerator for 1 hour.

Repeat with remaining dough sheet, if desired.

Preheat the oven to 425 degrees.

Place the palmiers in the oven and bake 5 minutes.  Reduce the oven temperature to 400 degrees and continue baking until the pastry is golden brown and well caramelized, approximately 10 minutes.  NOTE: if baking more than one sheet at a time in one oven, switch positions halfway through baking.  Remove from the oven; using a thin spatula, immediately transfer the palmiers to a wire rack to cool completely.

Serve shiny side up. Serve hot or at room temperature.

Palmiers are best the day they're made.  Store palmiers airtight at room temperature up to 3 days; freeze to store longer.

One sheet of pasty dough makes about 20 Palmiers.

Bon appetit!!

Frensh brioche

BRIOCHE 🍞

Brioche is a pastry of French origin that is similar to a highly enriched bread, and whose high egg and butter content give it a rich and tender crumb. Chef Joel Robuchondescribes it as "light and slightly puffy, more or less fine, according to the proportion of butter and eggs. It has a dark, golden, and flaky crust, frequently accentuated by an egg wash applied after proofing.

Brioche is considered a Viennoiserie, in that it is made in the same basic way as bread, but has the richer aspect of a pastry because of the extra addition of eggs, butter, liquid (milk, water, cream, and, sometimes, brandy) and occasionally a bit of sugar. Brioche, along with pain au lait and pain aux raisins which are commonly eaten at breakfast or as a snack form a leavened subgroup of Viennoiserie. Brioche is often cooked with fruit or chocolate chips and served on its own, or as the basis of a dessert with many local variations in added ingredients, fillings or toppings.

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Brioche is eaten with dessert or tea, but also has numerous uses in cuisine. Common brioche dough is suitable for coulibiac and fillet of beef en croute. Brioche mousseline surrounds foie gras, sausage, cervelatlyonnais; ... individual brioches serve as containers for various chopped and sauced stuffings, savoury or sweet, as warm appetizers or intermediate courses.

The history of brioche, the sweet, buttery French bread, is long and filled with remarkable encounters. While modern restaurants proclaim the merits of brioche buns for use as hamburger platforms, the brioche has been enjoyed for hundreds of years as a Viennoiserie, a cross between pastry and bread made with a yeast dough enriched with butter, eggs, and milk. Centuries of Parisians, from queens to philosophers, have enjoyed brioche as a status symbol as well as a delicacy. Indeed, brioche may have helped cause the downfall of a monarchy plagued by symbols of its inflated status. What better way to satiate a craving for a buttery confection than by learning about the havoc it wreaked?

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The first brioche was likely created by the Norman Vikings, who brought their own breed of cows to Northern France. The Normandy Cows, still renowned for their butter, produced a large amount of cream. Farmers would churn a form of butter somewhere between modern day butter and cheese; it was fermented because there was no refrigeration. In fact, “brioche” shares roots in Old French with “brie”, because the butter in brioche would have been not dissimilar from a cheese. Brioche was most likely eaten by peasants; butter was considered a byproduct of the dairy farm, and was consumed almost exclusively by the people who produced it.

This changed in the 16th century. The seat of the Archdiocese in Normandy, Rounen Cathedral, needed a new tower in 1509. The archbishop came up with a brilliant plan: the prohibition on consumption of the local Normandy butter during Lent  would be lifted for a fee of six deniers. Eating butter became a symbol of wealth and power, and butter was consumed in large amounts by the rich during Lent (the tower later became known as the Tour de Buerre). Brioche, made with the indulgent butter as well as eggs (which have been symbols of the resurrection since before the First Council of Nicaea), became a popular bread eaten at Eastertide, and soon throughout the year.


 
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 Brioche, with its religious overtones, was the precursor to the Pain Benit (blessed bread), which was the term for an enriched bread blessed in a Catholic Church. Recipes for the sweet bread were often titled “Pain Benit and Brioche”, such as a recipe by Francois Pierre La Varenne in his landmark Le Cuisiner Francois of 1651. The 18th century historian Pierre Jean-Baptiste Legrand d’Aussy later wrote that Brioche was being used as Pain Benit. The practice of Pain Benit spread to the Francophone Canadian province of Quebec, introducing brioche to the international bakers’ consciousness.

Our recipe for today is: frensh brioche

The ingreadients: 

5 tablespoons lukewarm milk (100 to 115 degrees), plus 1 tablespoon milk

1/2 ounce fresh yeast

1 pound 2 ounces all-purpose flour, plus more for forming dough

1 tablespoon coarse salt

6 large eggs

1 1/2 cups (3 sticks) unsalted butter, slightly softened, plus more for molds
1/4 cup superfine sugar
1 large egg yolk
1 tablespoon milk
Nonstick cooking spray

 
Directions: 

Place lukewarm milk and yeast in a small bowl; stir to dissolve.

Place flour, salt, and eggs in the bowl of an electric mixer fitted with the dough hook attachment; add yeast mixture and mix on low speed to combine and knead, about 5 minutes. Scrape down sides of bowl with a spatula; knead on medium speed until smooth and elastic, about 10 minutes.

In a large bowl, mix together butter and sugar. Add a few small pieces of butter mixture to dough; with the mixer on low, add remaining butter mixture, a little bit at a time. When all the butter mixture has been added, increase speed and continue mixing until smooth, shiny, comes away from the sides of the bowl, and is elastic, 6 to 10 minutes.

Butter a large bowl, transfer dough to prepared bowl, and cover with plastic wrap; let stand in a warm place until doubled in volume, about 2 hours.

Lift dough from bowl and drop back into bowl to deflate; repeat process once or twice. Cover bowl and transfer to refrigerator to chill for at least 8 hours and up to overnight.

Butter two loaf pans whose bases measure 8 1/2-by-4 1/2 inches on top and 7 1/2-by-3 1/2 inches at base. Divide dough into 2 equal pieces. Divide each piece into 8 equal pieces; form each piece into a ball. Place 8 balls of dough in each loaf pan, side by side.

In a small bowl, whisk together egg yolk and remaining 1 tablespoon milk. Brush dough with egg yolk mixture, reserving remaining. Spray two pieces of plastic wrap with nonstick cooking spray; cover dough in both pans, cooking spray-side down, and let stand in a warm place until doubled in volume, 1 1/2 to 2 hours.



Preheat a convection oven to 400 degrees (425 degrees on a conventional oven).

Brush each loaf very lightly with reserved egg yolk mixture. Transfer pans to oven and bake until brioche just begins to turn golden, about 15 minutes. Reduce temperature to 350 degrees (on a convection oven; 375 degrees on a conventional oven) and continue baking until deep golden-brown and internal temperature reaches 205 degrees on an instant-read thermometer, 20 to 25 minutes more.

Remove from oven and let brioche cool in pans for 5 minutes. Unmold onto a wire rack and let cool completely.

                         Bon appetit !!

BUTTER CHICKEN

BUTTER CHICKEN  🐔

Butter chicken or murgh makhani  is an Indian dish of chicken in a mildly spiced curry sauce. It is served in India and abroad. The dish has its roots in Punjabi cuisine and was developed by the Moti Mahal restaurant in Daryaganj Delhi, India.

Chicken is marinated for several hours in acream and spice mixture. The spices may include garam masala, ginger, garlic, lemonor lime, pepper, coriander, cumin, turmericand chili.

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 The chicken is usually cooked in a tandoor(traditional clay oven), but may be grilled, roasted, or pan fried. It is served in a mild curry sauce that includes butter. There are many variations on the composition and spicing of the sauce. Spices may includeasafoetida, cumin, cloves, cinnamon,coriander, pepper and fenugreek(Punjabi/Hindi: kasuri methi). Cream may be used in the sauce or as a garnish. Cashewpaste may be used as a thickener.

Garnishes can include butter, cream, green chillies, coriander, and fenugreek.

Our recipe for today is: butter chicken 

The ingreadients: 

 Sauce:                                                                   

1 kg Pulpy Tomatoes (over-ripened)              

250 gms Spanish Onion                                        

50 gms Cashewnut                                               

2 tbsp. Dried Fenugreek Leaves                         

2 tsp. Honey                                                        

2 tsp. Coriander Powder                                  

2 1/2 tsp. Kashmiri chili powder                          

Salt to taste                                                          

2 pcs. Cinnamon                                                 

4 pcs. Green Cardamom pods                          

4 pcs. Cloves                                                        

100gms Butter                                                    

  

1/2 cup Water                                                    

1 cup Milk                                                           

 Marinated Chicken                                           

1/2 kg Whole Chicken                                      

75 gms Greek Yoghurt                                       

30 ml Mustard Oil                                              

50 gms Ginger Garlic Paste                              

1 tbsp. Kashmiri Red Chili Paste                      

A pinch of Green cardamom Powder                

2 tsp Dried Fenugreek Leaves                          

Salt to taste                                                        

directions:

Marinate the chicken with greek yoghurt, mustard oil, ginger garlic paste, chilli paste, green cardamom powder and salt. Keep this in the fridge overnight or if you’re short on time at least marinade for 2 hours

Roughly chop tomatoes, onion and garlic.

Tie a small bag of muslin cloth with cinnamon, cloves and green cardamom.

In a pressure cooker add the tomatoes, onion, garlic, cashew nut, honey, milk, water, coriander powder, kashmiri chilli powder, salt and muslin spice bag. Cover and cook this for 35 minutes on low heat.

Open the lid and let it cool. Now grind the gravy in a blender to a fine paste.

Make the first tempering by heating 75 gms of butter and sautéing onions and garlic in it. Once onions are white and garlic light brown add the Kashmiri chilli powder. Now add the silky gravy to this tempering. Let it simmer for 10 – 12 mins and the colour will change to a bright orange.

Dry roast fenugreek leaves in a pan, crush it with your palms and add it to the gravy.

Roast the marinated chicken in tandoor. (If you don’t have one flash it in the oven for 12 -15 mins at 180 C). Shred it and discard the bones.

Add this shredded tandoori chicken to the gravy. Simmer for 2-3 mins.

Serve over basmati rice or with naan.

CHICKEN SHAWARMA

SHAWARMA 💝

It is a Levantine meat preparation, where lamb, chicken, turkey, beef, veal,buffalo meat, or mixed meats are placed on aspit (commonly a vertical spit in restaurants), and may be grilled for as long as a day.Shavings are cut off the block of meat for serving, and the remainder of the block of meat is kept heated on the rotating spit. Shawarma can be served on a plate (generally with accompaniments), or as a sandwich or wrap. Shawarma is usually eaten with tabbouleh, fattoush, taboon bread, and cucumber. Toppings includetahini, hummus, pickled turnips, and amba.

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 Similar dishes in the region include Turkishdöner kebabs and Greek gyros.

Shawarma is made by alternately stacking strips of fat and pieces of seasoned meat on a vertical spit. An onion, a tomato, or a halved lemon is sometimes placed at the top for decoration. The meat is roasted slowly on all sides as the spit rotates in front of, or over, a flame for hours (see rotisserie). Gas or electric heat is used; formerly, there was a cage holding burning charcoal or wood. Some restaurants offer two or more meat selections; many have just one. 

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 The meat is shaved off the stack with a large knife, an electric knife or a small circular saw, dropping to a circular tray below to be retrieved. Shawarma is eaten as a fast food, made up into a sandwich wrap with pita orlavash together with vegetables and dressing. A variety of vegetables come with the shawarma which include: cucumber, onion, tomato, lettuce, eggplant, parsley, pickledturnips, pickles, rhubarb, cabbage or French fries.

Dressings include: tahini (or tahina), ambasauce (pickled mango with chili), hummus, or those flavored with vinegar and spices such as cardamom, cinnamon, and nutmeg. Chicken shawarma is served with garlic mayonnaise, toumaia (garlic sauce),pomegranate concentrate, or skhug (a hotchili sauce).

Our recipe for today is : shawarma 

The ingreadients: 

8 skinless, boneless chicken thighs 

For the marinade:

1/2 cup malt vinegar 

1/4 cup plain yogurt 

1 Tbsp vegetable oil 

Salt and pepper to taste 

1/4 tsp freshly ground cardamom 

1 tsp all spice

For the sauce: 

1/2 cup tahini

1/4 cup plain yogurt 

1/2 tsp minced garlic 

2 Tbsp lemon juice 

1 Tbsp olive oil 

1 Tbsp chopped fresh parsley 

Salt and pepper to taste 

For plating:

4 medium tomatoes, thinly sliced 

1/2 cup sliced onion 

4 cups shredded lettuce 

8 pita bread rounds

METHOD

In a glass baking dish, mix together the malt vinegar, 1/4 cup yogurt, vegetable oil, mixed spice, cardamom, salt and pepper. 

Place the chicken thighs into the mixture and turn to coat. Cover and marinate in the refrigerator for at least 4 hours or overnight. 

Preheat the oven to 350 degrees F (175 degrees C). 

In a small bowl, mix together the tahini, 1/4 cup yogurt, garlic, lemon juice, olive oil, and parsley. 

Season with salt and pepper, taste, and adjust flavors if desired. Cover and refrigerate. 

Cover the chicken and bake in the marinade for 30 minutes, turning once. 

Uncover, and cook for an additional 5 to 10 minutes, or until chicken is browned and cooked through. 

Remove from the dish, and cut into slices. 

Place sliced chicken, tomato, onion, and lettuce onto pita breads. 

Roll up, and top with tahini sauce.

Bon appetit!!

Macaroni cheese

Macaroni cheese 💝

Macaroni and cheese—also called mac and cheese in American, Canadian, and AustralianEnglish; macaroni pie in Caribbean English , and macaroni cheese in the United Kingdom is a dish of English origin, consisting of cooked macaroni pasta and acheese sauce, most commonly cheddar. It can also incorporate other ingredients, such as bread crumbs, meat and vegetables.

Traditional macaroni and cheese is acasserole baked in the oven; however, it may be prepared in a sauce pan on top of the stove or using a packaged mix.The cheese is often first incorporated into a Béchamel sauce (milk gravy) to give a Mornay saucewhich is then added to the pasta. In the United States it is considered a comfort food

Pasta and cheese casseroles have been recorded as early as the 14th century in the Italian cookbook, Liber de Coquina, one of the oldest medieval cookbooks, which featured a dish of parmesan and pasta. A cheese and pasta casserole known as makerouns was recorded in the famous medieval English cookbook, the Forme of Cury, which was also written in the 14th century. It was made with fresh, hand-cut pasta which was sandwiched between a mixture of melted butter and cheese. The recipe given (inMiddle English) was "Take and make a thynne foyle of dowh. and kerve it on peces, and cast hem on boillyng water & seeþ it wele. take chese and grate it and butter cast bynethen and above as losyns. and serue forth." ("Make a thin foil of dough and cut it in pieces. Put them in boiling in water and seethe them well. Grate cheese and add it with butter beneath and above as with losyns [a dish similar tolasagne, and serve.

                       French Maid Set

The first modern recipe for the dish was included in cookery writer Elizabeth Raffald's 1770 book, The Experienced English Housekeeper. Raffald's recipe is for aBéchamel sauce with cheddar cheese in French cooking which is mixed with macaroni, sprinkled withParmesan, and baked until bubbly and golden. The famous British Victorian cookbook Mrs Beeton's Book of Household Management included two recipes for the dish. One recipe states that "The macaroni, (which should be "tender but perfectly firm, no part being allowed to melt, and the form entirely preserved" – lest one be tempted to cook it for so long it actually disintegrated) is then topped with more cheese, pepper and breadcrumbs, before receiving a final dose of melted butter for good measure and being placed before a "bright fire" to brown the crumbs, or grilled with a salamander broiler.

 

 In the United Kingdom, during the 2010s, it has seen a surge in popularity, becoming widespread as a meal and as a side order in both fast food and upmarket restaurants.

Our recipe for today is : macaroni cheese 

The ingreadients: 

4 cups dried macaroni

1 whole egg

1/2 stick (4 tablespoons) butter

1/4 cup all-purpose flour

2 1/2 cups whole milk

2 heaping teaspoons dry mustard (more if desired)1 pound sharp Cheddar, grated (not pre-grated cheese), plus more for baking

SaltSeasoned salt

1/2 teaspoon ground black pepperOptional spices: cayenne pepper, paprika, thyme

 

Directions:

Preheat the oven to 350 degrees F.

Cook the macaroni until still slightly firm. Drain and set aside.

In a small bowl, beat the egg. In a large pot, melt the butter and sprinkle in the flour. Whisk together over medium-low heat. Cook for a couple of minutes, whisking constantly. Don't let it burn. Pour in the milk, add the mustard and whisk until smooth. Cook until very thick, about 5 minutes. Reduce the heat to low.

Take 1/4 cup of the sauce and slowly pour it into the beaten egg, whisking constantly to avoid cooking the eggs. Whisk together until smooth. Pour the egg into the sauce, whisking constantly. Stir until smooth. Add in the cheese and stir to melt. Add 1/2 teaspoon salt, 1/2 teaspoon seasoned salt and the pepper. Add any additional spices if desired. Taste the sauce and add more salt and seasoned salt as needed! DO NOT UNDERSALT.

Pour in the drained, cooked macaroni and stir to combine. Serve immediately (while it's still very creamy) or pour into a buttered baking dish, top with extra cheese and bake until bubbly and golden on top, 20 to 25 minutes.

ENJOY