Kanafeh- arabic sweets

Kanafeh or Kunafa is a traditional Arabic dessert. The first time I ate it it was prepared by my Egyptian friend. The taste is unique, due to rose water, which is added to the syrup and poured over the baked kunafa.

But most important is the dough. Kunafa is prepared from a special dough called Kataifi. It is nothing but a filo pastry dough in the form of thin threads.

Ingredients

16 oz Kataifi pastry 
450g  ricotta cheese
1 cup shredded mozzarella cheese 
350 g of butter
1/4 cup of sugar

Syrup
1 tablespoon rose water
1 cup sugar
1/2 cup water

1 tablespoon of lemon juice

 Frozen dough should be thrown into the blender and shredded into pieces, about the size of rice grains.I had the dough  defrosted so I just swept them into pieces with my hands. And at the same time, Johnny, had lots of fun. Melt butter in a pan, remove the white foam. Put the dough in a bowl and pour the butter, mix by hand, and distribute all the butter in the dough well.

In another bowl, we made cheese with sugar.  Half of the dough should be put on a baking tray, and well pressed against the edge, put the cheese on top of the dough and cover with the rest of the dough.. Bake30 - 40 minutes at 170 degrees.
With water, sugar and lemon juice and rose water  prepare the syrup. Cook all the ingredients over low heat and stirring constantly until it begins to thicken. You have to be careful not burn the syrup.

Pour syrup over  the baked cake. Can be served warm but also tastes good straight from the refrigerator. 

I have ocean in my eyes

I love walking alone on the beach.

I Feel the salty taste of the wind on my face.

The breath of the ocean, the constant mantra of waves ...

Timing footprints that disappear before I turn back...

Squid with Bacon

Bobby Flay recipe

2 pounds of  squid

3 cloves of garlic

parsley

20 ounces smoked bacon

fresh thyme

pepper

olive oil

Wash and clean squid

Chop bacon and fry in a pan, add minced garlic , and in a minute add squid, pepper, and parsley. Cook for 3 minutes. Sprinkle with thyme. Serve with French baguette and chilled white wine.

Veggies, veggies...

My love is not happy with the dinner tonight because it is meatless.  I mean, for him, a meal like this does not count. I do not need the whining, however, on a shelf in the refrigerator lies an emergency sausage. So go. Eat it. With mustard. Bread is always in the same place ...

I'm now focused on the wonderful, colorful cakes. A recipe found on Whole Foods a long ago, but somehow I never did them,(by the reason above).

The main ingredient is the tricolor quinoa  also called Peruvian rice.Cute colored grains are an excellent source of complete protein, minerals and vitamins. Blend seamlessly with vegetables. Pancakes are really good. I recommend.

Ingredients
1 cup quinua, rinsed and drained
2 cups water
1/2 chopped red onion
minced clove of garlic 
2 grated carrots
cup grated on a grater yellow squash
2 handfuls of chopped fresh spinach (frozen is good too but only a very well-stamped)
grated lemon peel
1/4 cup flour
1 teaspoon baking powder
1 egg
salt and pepper
oil

The dip
3 tablespoons chopped fresh dill
2 tablespoons chives
lemon juice
salt, pepper, 1 1/2 cup Greek yogurt

Cooked quinoa in 2 cups of water, then drain and cool. Shredded remains of carrots, squash,chopped onion, minced garlic and spinach combined with quinua. Add egg, flour, baking powder, and mix everything. Place on a baking sheet, and cover with baking paper, spread with olive oil  . Bake at 200 degrees. about 25 minutes. During baking twist.

And as usual it was what I thought : he ate all patties, praised, and asked why so little...