Egyptian identity is closely tied to geography. The population of Egypt is concentrated in the lower Nile valley, the small strip of cultivable land stretching from the First Cataract to the Mediterranean and enclosed by desert both to the east and to the west. This unique geography has been the basis of the development of Egyptian society since antiquity. If regarded as a single ethnic group, the Egyptian people constitute one of the world's largest.
The Ashkali (also Aškalije, Haškalije, Hashkali) and Balkan Egyptians (Jevgs, Egjiptjant or Gjupci) are Albanian-speaking ethnic cultural minorities (recognized communities) which mainly inhabit Kosovo. They are sometimes considered to be AlbanizedRomani, but they do not self-identify as such and since they are not sharing the same language with the Romani people nor the traditions they want to referred just as Albanians. Prior to the Kosovo War of 1999, Ashkali registered themselves as Albanians. Now they are divided by identifying with two different groups, although the people share culture, traditions and language (Albanian).
During the Kosovo War, they were displaced as refugees in Albania, Serbia and the Republic of Macedonia and whole Western Europe such as Germany and France. The "Ashkali" identity was created in 1999, as they tried to show their pro-Albanian stance and distinguish themselves from the Roms (Gypsies).
History
The "Ashkali" have been classed as a "new ethnic identity in the Balkans", formed in the 1990s.
How to make Kahk from Cleobuttera
طريقة عمل الكحك من كليوباترا
Subscribe for more delicious recipes : http://bit.ly/yallazest
For all Eid Recipes from Cleobuttera : http://bit.ly/Eid-Recipes-Cleobuttera
Follow the full recipe in English : http://bit.ly/Kahk-Eid
كحك العيد
المقادير:
للعجمية
3 ملعقة كبيرة سمنة
2 ملعقة كبيرة دقيق
1 كوب عسل
1 ملعقة كبيرة سمسم
1 كوب عين جمل مفروم
للكحك
1 ك دقيق
100 جم سكر بودرة
½ 1 ملعقة صغيرة بيكنج باودر
⅛ ملعقة صغيرة ملح
1 ملعقة كبيرة ريحة الكحك
1 ظرف فانيليا بودرة
600 جم سمنة مذابة
160 جم لبن (حليب)
حشوات إضافية
ملبن
فستق
عجوة
عين جمل
إلى الفرن لمدة 15 دقيقة على 180 درجة مئوية
للوجه
سكر بودرة
Follow us on Social Media :
INSTAGRAM : https://www.instagram.com/yallazest
FACEBOOK : https://facebook.com/yallazest
YouTube : https://www.youtube.com/yallazes...
published: 12 Jun 2018
Ndani Recipes - Tiger Nut (Aya) Panacotta with Sorrel (Zobo) Coulis
On this episode of Ndani Recipes, Ireti Dada (@iretid) will be showing you how to make "Tiger Nut (Aya) Panacotta with Sorrel (Zobo) Coulis". Try this recipe and let us know how yours turns out on twitter @ndanitv or tag Ndanitv on instagram!
Subscribe to the NdaniTV youtube channel here:
http://www.youtube.com/user/ndaniTv?sub_confirmation=1
Visit the NdaniTV youtube channel for more videos:
https://www.youtube.com/user/ndaniTV
Connect with NdaniTV online:
Visit our website Ndani.TV: http://ndani.tv/
Follow NdaniTV on Facebook: https://www.facebook.com/NdaniTv
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Follow NdaniTV on Tumblr: http:/...
published: 21 Jan 2015
How to Make Yogurt and Fruit Bark/ Recipe#112
Ingredients :-
1 cup plain yogurt or flavored
2-3 Tbsp honey or sugar
1/2 cup chopped fresh fruits or dry
2 Tbsp chopped pistachio or any nuts of your choice
1-2 tbsp mini chocolate chip white or dark
1 Tbsp coconut flakes (optional)
-Line up a pan with parchment paper.
-Mix yogurt and any sweetener of your choice.
-Spread yogurt in thin layer. Depend on how thick or thin you want your bark to be.
-Top yogurt with your choice of fruits and nuts.
-Freeze at least 2-3 hours.
-Break into pieces and enjoy the most healthy dessert.
- Keep in zip log bag in freezer.
Enjoy :)
https://www.facebook.com/COOKING-FOR-FUN-140828562610663/photos_stream?tab=photos_albums
https://www.youtube.com/channel/UCinkrO_NSXrAeDLU9avumQw
https://www.instagram.com/cooking_for_fun_page/
https://twitter.com...
published: 06 Mar 2016
Rising demand for dairy-free ice cream | Money Talks
Sales of dairy milk in the United States are turning sour as people increasingly opt for plant-based alternatives. Many choose dairy-free products because of dietary requirements. But a growing number of people sees nut-based milks as healthier options. That's having a ripple effect in the ice cream industry, as some makers step in to serve plant-based scoops. William Denselow reports from New York.
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No need to fight over these CHOCOLATE MOCHA SNOWBALLS - this lovely recipe yields enough to go around.
Frequent visitors to Weekend at the Cottage know one of our primary goals is to share recipes that taste delicious and aren’t too complicated to make. Such is the case with these chocolate butter cookies, perfect for the holidays but tasty enough to serve throughout the year.
Now, this recipe is piggybacking off of three other cookie ideas that all begin with my family’s BUTTER COOKIE RECIPE - click HERE to watch a 1-minute video on how to make this essential cookie dough. You can use it to make THUMBPRINT COOKIES, our COCONUT BUTTER COOKIE MACAROONS, and our CHERRY ORANGE OAT COOKIES too. Let’s all agree, you can never have enough cookies, especially during the holidays!
Back to this r...
published: 26 Nov 2019
Mini Almond Coconut Date Cakes | FoodForYourGood.com
full RECIPE: http://www.foodforyourgood.com/desserts/mini-almond-coconut-date-cakes.html
FOLLOW us for more delicious recipes:
Website: http://www.foodforyourgood.com
Facebook: https://www.facebook.com/FoodForYourGood
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Snapchat: @FoodForYourGood
How to make Kahk from Cleobuttera
طريقة عمل الكحك من كليوباترا
Subscribe for more delicious recipes : http://bit.ly/yallazest
For all Eid Recipes from Cleobutte...
How to make Kahk from Cleobuttera
طريقة عمل الكحك من كليوباترا
Subscribe for more delicious recipes : http://bit.ly/yallazest
For all Eid Recipes from Cleobuttera : http://bit.ly/Eid-Recipes-Cleobuttera
Follow the full recipe in English : http://bit.ly/Kahk-Eid
كحك العيد
المقادير:
للعجمية
3 ملعقة كبيرة سمنة
2 ملعقة كبيرة دقيق
1 كوب عسل
1 ملعقة كبيرة سمسم
1 كوب عين جمل مفروم
للكحك
1 ك دقيق
100 جم سكر بودرة
½ 1 ملعقة صغيرة بيكنج باودر
⅛ ملعقة صغيرة ملح
1 ملعقة كبيرة ريحة الكحك
1 ظرف فانيليا بودرة
600 جم سمنة مذابة
160 جم لبن (حليب)
حشوات إضافية
ملبن
فستق
عجوة
عين جمل
إلى الفرن لمدة 15 دقيقة على 180 درجة مئوية
للوجه
سكر بودرة
Follow us on Social Media :
INSTAGRAM : https://www.instagram.com/yallazest
FACEBOOK : https://facebook.com/yallazest
YouTube : https://www.youtube.com/yallazest
Post Production: Divine Touch Productions
How to make Kahk from Cleobuttera
طريقة عمل الكحك من كليوباترا
Subscribe for more delicious recipes : http://bit.ly/yallazest
For all Eid Recipes from Cleobuttera : http://bit.ly/Eid-Recipes-Cleobuttera
Follow the full recipe in English : http://bit.ly/Kahk-Eid
كحك العيد
المقادير:
للعجمية
3 ملعقة كبيرة سمنة
2 ملعقة كبيرة دقيق
1 كوب عسل
1 ملعقة كبيرة سمسم
1 كوب عين جمل مفروم
للكحك
1 ك دقيق
100 جم سكر بودرة
½ 1 ملعقة صغيرة بيكنج باودر
⅛ ملعقة صغيرة ملح
1 ملعقة كبيرة ريحة الكحك
1 ظرف فانيليا بودرة
600 جم سمنة مذابة
160 جم لبن (حليب)
حشوات إضافية
ملبن
فستق
عجوة
عين جمل
إلى الفرن لمدة 15 دقيقة على 180 درجة مئوية
للوجه
سكر بودرة
Follow us on Social Media :
INSTAGRAM : https://www.instagram.com/yallazest
FACEBOOK : https://facebook.com/yallazest
YouTube : https://www.youtube.com/yallazest
Post Production: Divine Touch Productions
On this episode of Ndani Recipes, Ireti Dada (@iretid) will be showing you how to make "Tiger Nut (Aya) Panacotta with Sorrel (Zobo) Coulis". Try this recipe an...
On this episode of Ndani Recipes, Ireti Dada (@iretid) will be showing you how to make "Tiger Nut (Aya) Panacotta with Sorrel (Zobo) Coulis". Try this recipe and let us know how yours turns out on twitter @ndanitv or tag Ndanitv on instagram!
Subscribe to the NdaniTV youtube channel here:
http://www.youtube.com/user/ndaniTv?sub_confirmation=1
Visit the NdaniTV youtube channel for more videos:
https://www.youtube.com/user/ndaniTV
Connect with NdaniTV online:
Visit our website Ndani.TV: http://ndani.tv/
Follow NdaniTV on Facebook: https://www.facebook.com/NdaniTv
Follow NdaniTV on Google+: https://plus.google.com/111367825279376755020/about
Follow NdaniTV on twitter: https://twitter.com/ndaniTV
Follow NdaniTV on instagram: http://instagram.com/ndanitv
Follow NdaniTV on Tumblr: http://ndanitv.tumblr.com/
On this episode of Ndani Recipes, Ireti Dada (@iretid) will be showing you how to make "Tiger Nut (Aya) Panacotta with Sorrel (Zobo) Coulis". Try this recipe and let us know how yours turns out on twitter @ndanitv or tag Ndanitv on instagram!
Subscribe to the NdaniTV youtube channel here:
http://www.youtube.com/user/ndaniTv?sub_confirmation=1
Visit the NdaniTV youtube channel for more videos:
https://www.youtube.com/user/ndaniTV
Connect with NdaniTV online:
Visit our website Ndani.TV: http://ndani.tv/
Follow NdaniTV on Facebook: https://www.facebook.com/NdaniTv
Follow NdaniTV on Google+: https://plus.google.com/111367825279376755020/about
Follow NdaniTV on twitter: https://twitter.com/ndaniTV
Follow NdaniTV on instagram: http://instagram.com/ndanitv
Follow NdaniTV on Tumblr: http://ndanitv.tumblr.com/
Ingredients :-
1 cup plain yogurt or flavored
2-3 Tbsp honey or sugar
1/2 cup chopped fresh fruits or dry
2 Tbsp chopped pistachio or any nuts of your choice...
Ingredients :-
1 cup plain yogurt or flavored
2-3 Tbsp honey or sugar
1/2 cup chopped fresh fruits or dry
2 Tbsp chopped pistachio or any nuts of your choice
1-2 tbsp mini chocolate chip white or dark
1 Tbsp coconut flakes (optional)
-Line up a pan with parchment paper.
-Mix yogurt and any sweetener of your choice.
-Spread yogurt in thin layer. Depend on how thick or thin you want your bark to be.
-Top yogurt with your choice of fruits and nuts.
-Freeze at least 2-3 hours.
-Break into pieces and enjoy the most healthy dessert.
- Keep in zip log bag in freezer.
Enjoy :)
https://www.facebook.com/COOKING-FOR-FUN-140828562610663/photos_stream?tab=photos_albums
https://www.youtube.com/channel/UCinkrO_NSXrAeDLU9avumQw
https://www.instagram.com/cooking_for_fun_page/
https://twitter.com/cooking_for_fun
Ingredients :-
1 cup plain yogurt or flavored
2-3 Tbsp honey or sugar
1/2 cup chopped fresh fruits or dry
2 Tbsp chopped pistachio or any nuts of your choice
1-2 tbsp mini chocolate chip white or dark
1 Tbsp coconut flakes (optional)
-Line up a pan with parchment paper.
-Mix yogurt and any sweetener of your choice.
-Spread yogurt in thin layer. Depend on how thick or thin you want your bark to be.
-Top yogurt with your choice of fruits and nuts.
-Freeze at least 2-3 hours.
-Break into pieces and enjoy the most healthy dessert.
- Keep in zip log bag in freezer.
Enjoy :)
https://www.facebook.com/COOKING-FOR-FUN-140828562610663/photos_stream?tab=photos_albums
https://www.youtube.com/channel/UCinkrO_NSXrAeDLU9avumQw
https://www.instagram.com/cooking_for_fun_page/
https://twitter.com/cooking_for_fun
Sales of dairy milk in the United States are turning sour as people increasingly opt for plant-based alternatives. Many choose dairy-free products because of di...
Sales of dairy milk in the United States are turning sour as people increasingly opt for plant-based alternatives. Many choose dairy-free products because of dietary requirements. But a growing number of people sees nut-based milks as healthier options. That's having a ripple effect in the ice cream industry, as some makers step in to serve plant-based scoops. William Denselow reports from New York.
Subscribe: http://trt.world/subscribe
Livestream: http://trt.world/ytlive
Facebook: http://trt.world/facebook
Twitter: http://trt.world/twitter
Instagram: http://trt.world/instagram
Visit our website: http://trt.world
Sales of dairy milk in the United States are turning sour as people increasingly opt for plant-based alternatives. Many choose dairy-free products because of dietary requirements. But a growing number of people sees nut-based milks as healthier options. That's having a ripple effect in the ice cream industry, as some makers step in to serve plant-based scoops. William Denselow reports from New York.
Subscribe: http://trt.world/subscribe
Livestream: http://trt.world/ytlive
Facebook: http://trt.world/facebook
Twitter: http://trt.world/twitter
Instagram: http://trt.world/instagram
Visit our website: http://trt.world
No need to fight over these CHOCOLATE MOCHA SNOWBALLS - this lovely recipe yields enough to go around.
Frequent visitors to Weekend at the Cottage know one of ...
No need to fight over these CHOCOLATE MOCHA SNOWBALLS - this lovely recipe yields enough to go around.
Frequent visitors to Weekend at the Cottage know one of our primary goals is to share recipes that taste delicious and aren’t too complicated to make. Such is the case with these chocolate butter cookies, perfect for the holidays but tasty enough to serve throughout the year.
Now, this recipe is piggybacking off of three other cookie ideas that all begin with my family’s BUTTER COOKIE RECIPE - click HERE to watch a 1-minute video on how to make this essential cookie dough. You can use it to make THUMBPRINT COOKIES, our COCONUT BUTTER COOKIE MACAROONS, and our CHERRY ORANGE OAT COOKIES too. Let’s all agree, you can never have enough cookies, especially during the holidays!
Back to this recipe, and a few tips on getting this right:
BUTTER COOKIE ROOKIE
If this is your first time making a butter cookie recipe, don’t worry; it’s perhaps one of the easiest recipes ever. Its six main ingredients are readily available. Our only suggestion, and this is IMPORTANT, is to make sure your butter is at room temperature before you begin. Creaming the soft butter with sugar at the outset is what gives the cookies their soft texture.
BOOSTER SHOT
The flavour boosters for this recipe are a trio of favourites that work perfectly together, creating a memorable finish for each and every bite. We’re talking cocoa powder, finely chopped pecans and espresso powder. The powdered coffee gives these cookies some zing, kind of like a fab cookie and a shot of espresso all in one.
If you’re a recipe tester, type here’s an invitation to play. Try the recipe with different types of nuts like walnuts, hazelnuts and almonds. I’m also thinking that adding spices to this recipe might be interesting, so what about cinnamon, cardamom and something hot like cayenne or black pepper?
PRETTY BALLSY
We had two moments during the testing of this recipe, where it was just sighs of joy. The first was when we transferred the dough out of the bowl of the stand mixer; the rich, brown colour of the dough was so pretty, we just loved the look of it.
The second was rolling the dough into little 1-inch balls. No complicated cutting for these chocolate nut cookies. Simple is certainly the way to go.
SUGARY SNOWBALLS
The final step in this recipe is to roll the baked, cooled cookies in icing sugar. We did the same finishing touch when we made ANNA’S PECAN BALLS, yet the snowball treatment accomplishes two things with this recipe.
First, it gives the buttery nut cookies a tiny bit more sweetness. The second is how the icing sugar coating conceals the rich chocolate and coffee flavours within. Every single person who’s tried them has the same response, “Wow, these are mocha-chocolatey!”
Need other holiday baking ideas sure to please? Check out some of our other sweet treats. Just click HERE to go to our YouTube HOLIDAY SWEETS PLAYLIST. You’ll see all of or holiday baking videos in one place for easy reference.
Then after that, there’s just one thing you need to do: make these CHOCOLATE MOCHA SNOWBALLS!
INGREDIENTS
For the butter cookie dough (makes enough for 2 batches)
1 pound of butter (4 sticks), softened
1 1/3 cups of granulated sugar
¾ teaspoon of kosher salt
3 egg yolks, room temperature
1 tablespoon of pure vanilla extract
4 2/3 cups of unbleached all-purpose flour
Flavour enhancements (makes enough for 1 batch, double for 2):
¼ cup of cocoa powder
2 teaspoons of espresso powder
1 cup of finely chopped pecans
To finish:
½ cup of icing sugar
INSTRUCTIONS
1) Preheat oven to 350°F with the rack in the middle position.
2) Prepare the butter cookie dough: Place butter into the bowl of a stand mixer fitted with the paddle attachment running on low. Add the sugar and salt and mix until fully incorporated. Add the egg yolks one at a time, blending after each addition. Add the vanilla. With the mixer still running on low, slowly add the flour until a soft dough forms.
3) Transfer the dough onto a piece of parchment and divide in two. Return half of the dough into the mixing bowl. Wrap up other half and refrigerate until use.
4) With half of the butter cookie dough in the bowl of the stand mixer, turn tit on low. Add the cocoa and espresso powders and mix well. Add the pecans and mix until fully incorporated.
5) Form dough into 1-inch balls and transfer to parchment-lined baking sheets. Bake for 18 minutes. Cool on baking sheet for 5 minutes before transferring onto wire rack to cool completely. Roll cooled cookies in icing sugar to coat.
For more great recipes and entertaining ideas, please visit:
https://www.weekendatthecottage.com
You can also find us as follows:
Instagram - https://www.instagram.com/weekendatthecottage/
Facebook - https://www.facebook.com/weekendatthecottage/
Twitter - https://twitter.com/WATCfood/
Pinterest - https://www.pinterest.com/weekendcottage/
THANKS FOR WATCHING!
No need to fight over these CHOCOLATE MOCHA SNOWBALLS - this lovely recipe yields enough to go around.
Frequent visitors to Weekend at the Cottage know one of our primary goals is to share recipes that taste delicious and aren’t too complicated to make. Such is the case with these chocolate butter cookies, perfect for the holidays but tasty enough to serve throughout the year.
Now, this recipe is piggybacking off of three other cookie ideas that all begin with my family’s BUTTER COOKIE RECIPE - click HERE to watch a 1-minute video on how to make this essential cookie dough. You can use it to make THUMBPRINT COOKIES, our COCONUT BUTTER COOKIE MACAROONS, and our CHERRY ORANGE OAT COOKIES too. Let’s all agree, you can never have enough cookies, especially during the holidays!
Back to this recipe, and a few tips on getting this right:
BUTTER COOKIE ROOKIE
If this is your first time making a butter cookie recipe, don’t worry; it’s perhaps one of the easiest recipes ever. Its six main ingredients are readily available. Our only suggestion, and this is IMPORTANT, is to make sure your butter is at room temperature before you begin. Creaming the soft butter with sugar at the outset is what gives the cookies their soft texture.
BOOSTER SHOT
The flavour boosters for this recipe are a trio of favourites that work perfectly together, creating a memorable finish for each and every bite. We’re talking cocoa powder, finely chopped pecans and espresso powder. The powdered coffee gives these cookies some zing, kind of like a fab cookie and a shot of espresso all in one.
If you’re a recipe tester, type here’s an invitation to play. Try the recipe with different types of nuts like walnuts, hazelnuts and almonds. I’m also thinking that adding spices to this recipe might be interesting, so what about cinnamon, cardamom and something hot like cayenne or black pepper?
PRETTY BALLSY
We had two moments during the testing of this recipe, where it was just sighs of joy. The first was when we transferred the dough out of the bowl of the stand mixer; the rich, brown colour of the dough was so pretty, we just loved the look of it.
The second was rolling the dough into little 1-inch balls. No complicated cutting for these chocolate nut cookies. Simple is certainly the way to go.
SUGARY SNOWBALLS
The final step in this recipe is to roll the baked, cooled cookies in icing sugar. We did the same finishing touch when we made ANNA’S PECAN BALLS, yet the snowball treatment accomplishes two things with this recipe.
First, it gives the buttery nut cookies a tiny bit more sweetness. The second is how the icing sugar coating conceals the rich chocolate and coffee flavours within. Every single person who’s tried them has the same response, “Wow, these are mocha-chocolatey!”
Need other holiday baking ideas sure to please? Check out some of our other sweet treats. Just click HERE to go to our YouTube HOLIDAY SWEETS PLAYLIST. You’ll see all of or holiday baking videos in one place for easy reference.
Then after that, there’s just one thing you need to do: make these CHOCOLATE MOCHA SNOWBALLS!
INGREDIENTS
For the butter cookie dough (makes enough for 2 batches)
1 pound of butter (4 sticks), softened
1 1/3 cups of granulated sugar
¾ teaspoon of kosher salt
3 egg yolks, room temperature
1 tablespoon of pure vanilla extract
4 2/3 cups of unbleached all-purpose flour
Flavour enhancements (makes enough for 1 batch, double for 2):
¼ cup of cocoa powder
2 teaspoons of espresso powder
1 cup of finely chopped pecans
To finish:
½ cup of icing sugar
INSTRUCTIONS
1) Preheat oven to 350°F with the rack in the middle position.
2) Prepare the butter cookie dough: Place butter into the bowl of a stand mixer fitted with the paddle attachment running on low. Add the sugar and salt and mix until fully incorporated. Add the egg yolks one at a time, blending after each addition. Add the vanilla. With the mixer still running on low, slowly add the flour until a soft dough forms.
3) Transfer the dough onto a piece of parchment and divide in two. Return half of the dough into the mixing bowl. Wrap up other half and refrigerate until use.
4) With half of the butter cookie dough in the bowl of the stand mixer, turn tit on low. Add the cocoa and espresso powders and mix well. Add the pecans and mix until fully incorporated.
5) Form dough into 1-inch balls and transfer to parchment-lined baking sheets. Bake for 18 minutes. Cool on baking sheet for 5 minutes before transferring onto wire rack to cool completely. Roll cooled cookies in icing sugar to coat.
For more great recipes and entertaining ideas, please visit:
https://www.weekendatthecottage.com
You can also find us as follows:
Instagram - https://www.instagram.com/weekendatthecottage/
Facebook - https://www.facebook.com/weekendatthecottage/
Twitter - https://twitter.com/WATCfood/
Pinterest - https://www.pinterest.com/weekendcottage/
THANKS FOR WATCHING!
full RECIPE: http://www.foodforyourgood.com/desserts/mini-almond-coconut-date-cakes.html
FOLLOW us for more delicious recipes:
Website: http://www.foodforyourg...
full RECIPE: http://www.foodforyourgood.com/desserts/mini-almond-coconut-date-cakes.html
FOLLOW us for more delicious recipes:
Website: http://www.foodforyourgood.com
Facebook: https://www.facebook.com/FoodForYourGood
Instagram: https://www.instagram.com/FoodForYourGood
Pinterest: https://www.pinterest.com/FoodForYourGood
Snapchat: @FoodForYourGood
full RECIPE: http://www.foodforyourgood.com/desserts/mini-almond-coconut-date-cakes.html
FOLLOW us for more delicious recipes:
Website: http://www.foodforyourgood.com
Facebook: https://www.facebook.com/FoodForYourGood
Instagram: https://www.instagram.com/FoodForYourGood
Pinterest: https://www.pinterest.com/FoodForYourGood
Snapchat: @FoodForYourGood
How to make Kahk from Cleobuttera
طريقة عمل الكحك من كليوباترا
Subscribe for more delicious recipes : http://bit.ly/yallazest
For all Eid Recipes from Cleobuttera : http://bit.ly/Eid-Recipes-Cleobuttera
Follow the full recipe in English : http://bit.ly/Kahk-Eid
كحك العيد
المقادير:
للعجمية
3 ملعقة كبيرة سمنة
2 ملعقة كبيرة دقيق
1 كوب عسل
1 ملعقة كبيرة سمسم
1 كوب عين جمل مفروم
للكحك
1 ك دقيق
100 جم سكر بودرة
½ 1 ملعقة صغيرة بيكنج باودر
⅛ ملعقة صغيرة ملح
1 ملعقة كبيرة ريحة الكحك
1 ظرف فانيليا بودرة
600 جم سمنة مذابة
160 جم لبن (حليب)
حشوات إضافية
ملبن
فستق
عجوة
عين جمل
إلى الفرن لمدة 15 دقيقة على 180 درجة مئوية
للوجه
سكر بودرة
Follow us on Social Media :
INSTAGRAM : https://www.instagram.com/yallazest
FACEBOOK : https://facebook.com/yallazest
YouTube : https://www.youtube.com/yallazest
Post Production: Divine Touch Productions
On this episode of Ndani Recipes, Ireti Dada (@iretid) will be showing you how to make "Tiger Nut (Aya) Panacotta with Sorrel (Zobo) Coulis". Try this recipe and let us know how yours turns out on twitter @ndanitv or tag Ndanitv on instagram!
Subscribe to the NdaniTV youtube channel here:
http://www.youtube.com/user/ndaniTv?sub_confirmation=1
Visit the NdaniTV youtube channel for more videos:
https://www.youtube.com/user/ndaniTV
Connect with NdaniTV online:
Visit our website Ndani.TV: http://ndani.tv/
Follow NdaniTV on Facebook: https://www.facebook.com/NdaniTv
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Ingredients :-
1 cup plain yogurt or flavored
2-3 Tbsp honey or sugar
1/2 cup chopped fresh fruits or dry
2 Tbsp chopped pistachio or any nuts of your choice
1-2 tbsp mini chocolate chip white or dark
1 Tbsp coconut flakes (optional)
-Line up a pan with parchment paper.
-Mix yogurt and any sweetener of your choice.
-Spread yogurt in thin layer. Depend on how thick or thin you want your bark to be.
-Top yogurt with your choice of fruits and nuts.
-Freeze at least 2-3 hours.
-Break into pieces and enjoy the most healthy dessert.
- Keep in zip log bag in freezer.
Enjoy :)
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Sales of dairy milk in the United States are turning sour as people increasingly opt for plant-based alternatives. Many choose dairy-free products because of dietary requirements. But a growing number of people sees nut-based milks as healthier options. That's having a ripple effect in the ice cream industry, as some makers step in to serve plant-based scoops. William Denselow reports from New York.
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No need to fight over these CHOCOLATE MOCHA SNOWBALLS - this lovely recipe yields enough to go around.
Frequent visitors to Weekend at the Cottage know one of our primary goals is to share recipes that taste delicious and aren’t too complicated to make. Such is the case with these chocolate butter cookies, perfect for the holidays but tasty enough to serve throughout the year.
Now, this recipe is piggybacking off of three other cookie ideas that all begin with my family’s BUTTER COOKIE RECIPE - click HERE to watch a 1-minute video on how to make this essential cookie dough. You can use it to make THUMBPRINT COOKIES, our COCONUT BUTTER COOKIE MACAROONS, and our CHERRY ORANGE OAT COOKIES too. Let’s all agree, you can never have enough cookies, especially during the holidays!
Back to this recipe, and a few tips on getting this right:
BUTTER COOKIE ROOKIE
If this is your first time making a butter cookie recipe, don’t worry; it’s perhaps one of the easiest recipes ever. Its six main ingredients are readily available. Our only suggestion, and this is IMPORTANT, is to make sure your butter is at room temperature before you begin. Creaming the soft butter with sugar at the outset is what gives the cookies their soft texture.
BOOSTER SHOT
The flavour boosters for this recipe are a trio of favourites that work perfectly together, creating a memorable finish for each and every bite. We’re talking cocoa powder, finely chopped pecans and espresso powder. The powdered coffee gives these cookies some zing, kind of like a fab cookie and a shot of espresso all in one.
If you’re a recipe tester, type here’s an invitation to play. Try the recipe with different types of nuts like walnuts, hazelnuts and almonds. I’m also thinking that adding spices to this recipe might be interesting, so what about cinnamon, cardamom and something hot like cayenne or black pepper?
PRETTY BALLSY
We had two moments during the testing of this recipe, where it was just sighs of joy. The first was when we transferred the dough out of the bowl of the stand mixer; the rich, brown colour of the dough was so pretty, we just loved the look of it.
The second was rolling the dough into little 1-inch balls. No complicated cutting for these chocolate nut cookies. Simple is certainly the way to go.
SUGARY SNOWBALLS
The final step in this recipe is to roll the baked, cooled cookies in icing sugar. We did the same finishing touch when we made ANNA’S PECAN BALLS, yet the snowball treatment accomplishes two things with this recipe.
First, it gives the buttery nut cookies a tiny bit more sweetness. The second is how the icing sugar coating conceals the rich chocolate and coffee flavours within. Every single person who’s tried them has the same response, “Wow, these are mocha-chocolatey!”
Need other holiday baking ideas sure to please? Check out some of our other sweet treats. Just click HERE to go to our YouTube HOLIDAY SWEETS PLAYLIST. You’ll see all of or holiday baking videos in one place for easy reference.
Then after that, there’s just one thing you need to do: make these CHOCOLATE MOCHA SNOWBALLS!
INGREDIENTS
For the butter cookie dough (makes enough for 2 batches)
1 pound of butter (4 sticks), softened
1 1/3 cups of granulated sugar
¾ teaspoon of kosher salt
3 egg yolks, room temperature
1 tablespoon of pure vanilla extract
4 2/3 cups of unbleached all-purpose flour
Flavour enhancements (makes enough for 1 batch, double for 2):
¼ cup of cocoa powder
2 teaspoons of espresso powder
1 cup of finely chopped pecans
To finish:
½ cup of icing sugar
INSTRUCTIONS
1) Preheat oven to 350°F with the rack in the middle position.
2) Prepare the butter cookie dough: Place butter into the bowl of a stand mixer fitted with the paddle attachment running on low. Add the sugar and salt and mix until fully incorporated. Add the egg yolks one at a time, blending after each addition. Add the vanilla. With the mixer still running on low, slowly add the flour until a soft dough forms.
3) Transfer the dough onto a piece of parchment and divide in two. Return half of the dough into the mixing bowl. Wrap up other half and refrigerate until use.
4) With half of the butter cookie dough in the bowl of the stand mixer, turn tit on low. Add the cocoa and espresso powders and mix well. Add the pecans and mix until fully incorporated.
5) Form dough into 1-inch balls and transfer to parchment-lined baking sheets. Bake for 18 minutes. Cool on baking sheet for 5 minutes before transferring onto wire rack to cool completely. Roll cooled cookies in icing sugar to coat.
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full RECIPE: http://www.foodforyourgood.com/desserts/mini-almond-coconut-date-cakes.html
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