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Hello Fall Season: Lots Of Decor and Recipe Ideas
















October is here, the month of coziness, comfort and romance. I love a fall break between the warmth of summer and the cold of snowy winter. Just the fall colors themselves and the smell of the rain falling on the soil ground gives that amazing special feeling which I would count one of the simple pleasures in life.

Together with this fabulous photos that will give you the fall feeling I added 16 ideas each for fall food and decor I wish you enjoy. 

Have an amazing fall season everyone <3 p="">


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Baby Arrival DIY: 4 FREE Knitting Pattrens






I've been so fond of knitting year 2013. I only learned basic knitting tec and I made couple of scarfs for me and for my hubby family. Now since we are expecting a baby arrival next spring I am going to give knitting another try to improve my skills,  to be able to knit something for our child for the next winter.

Ive collected some ideas and patterns that I will start practising. If I got some extra spare time after work I might join a knitting group. Not really sure yet! but if not I might just join one online.

Here are my pattern picks that I share with you in this post with links in images, as well as the items I would like to make using the woolandthegang website that sells full knitting kits.

I hope you enjoy this idea to make things of yourown or gifts for loved ones. 
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Personal Style: Swarovski Crystal Drop Earrings

Hello blog buddies! I am back with another style and apparel post. I adore simple and classic jewels, not too shiny and oversized. These are my elegant Swarovski Crystal Drop Earrings  that goes with all my special occasion outfits, dresses, chiffon shirts and sleeveless tops etc..

I got fascinated by this Alicia Örhängen design because it's both modern and classic at the same time. The crystal stones are shining brightly makes no need for a necklace as these long drops reaches to the neck.

I will come back with more style articles soon. I hope you guys enjoy this personal style inspiration.












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Moroccan Harira Soup Recipe





Ingredients

½ lb. uncooked meat (lamb, beef or chicken), chopped into 1/2” pieces
several soup bones (optional) (I used lamp bones only)
3 tablespoons vegetable oil
1 bunch cilantro (coriander), finely chopped to yield about 1/4 cup
1 bunch parsley, finely chopped to yield about 1/4 cup
1 or 2 celery stalks with leaves, finely chopped
1 large onion, grated
1 handful of dry chick peas, soaked and then peeled
1 tablespoon smen (optional)
1 tablespoon ground ginger
1 1/2 teaspoons pepper
1 tablespoon kosher salt
6 large tomatoes (about 2 lb. or 1 kg), peeled, seeded and pureed
2 to 3 tbsp dry lentils, picked over and washed
3 tablespoons tomato paste, mixed evenly into 1 or 2 cups of water
2 to 3 tablespoons uncooked rice OR uncooked broken spaghetti
Optional : 1 cup flour

Method 
( check tips below for quicker process)

Make sure you have all the ingredients. Do the following before you begin cooking the soup.

Soak and skin the chickpeas. (You might want to soak them the night before you cook.)

Pick through the lentils and wash them.

Peel, seed and puree the tomatoes in a blender or food processor. Or, stew the tomatoes and pass them through a food mill to remove the seeds and skin.

Pick the parsley and cilantro leaves from their stems. Small pieces of stem are OK, but discard long, thick pieces with no leaves. Wash the herbs, drain well, and finely chop them by hand or with a food processor.

Assemble the remaining ingredients and follow the steps below:

Step 2 - Brown the Meat

Put the meat, soup bones and oil into a 6-qt. or larger pressure cooker (If you don't have pressure cooker used only bones so you don't need to wait for the meat to be cooked). Over medium heat, cook the meat for a few minutes, stirring to brown all sides.

Step 3 - Make the Stock

Add the cilantro, parsley, celery, onion, chick peas, tomatoes, smen and spices. Stir in 3 cups of water.

Cover tightly, and heat over high heat until pressure is achieved. Reduce the heat to medium, and cook for 20 to 30 minutes. Remove from the heat and release the pressure.

Step 4 – Make the Soup

Add the lentils, tomato paste mixture, and 2 quarts (or about 2 liters) of water to the stock.

Set aside (but don’t add yet), either the rice or vermicelli.

Cover the pot and heat the soup over high heat until pressure is achieved. Reduce the heat to medium and continue cooking.

If adding rice: Cook the soup on pressure for 30 minutes. Release the pressure, and add the rice. Cover, and cook with pressure for an additional 15 minutes.

If adding vermicelli: Cook the soup on pressure for 45 minutes.

Release the pressure, and add the vermicelli. Simmer the soup, uncovered, for five to ten minutes or until the vermicelli is plump and cooked.

Optional : 

Step 5 – Thicken the Soup

While the soup is cooking, make a tedouira (soup thickener) by mixing together the 1 cup of flour with 2 cups of water. Set the mixture aside, and stir or whisk it occasionally. The flour will eventually blend with the water. If the mixture is not smooth when you're ready to use it, pass it through a sieve to remove balls.

Once the rice (or vermicelli) has cooked, taste the soup for seasoning. Add salt or pepper if desired.

Bring the soup to a full simmer. Slowly — and in a thin stream — pour in the flour mixture. Stir constantly and keep the soup simmering so the flour doesn’t stick to the bottom.

You will notice the soup beginning to thicken when you've used approximately half the flour mixture. How thick to make harira is your own preference. I like to thicken the broth so that it achieves a cream-like consistency.

Simmer the thickened soup, stirring occasionally, for five to ten minutes to cook off the taste of the flour. Remove the soup from the heat.

Tips for quicker process : 

Making this soup not having a pressure cooker I only used lamp bones for the taste. 

I also use canned chickpeas and I removed their skin by hand but I add them at the end with the spaghetti. 

You can also use canned crushed fresh tomato to speed the process. And put all ingredients that need to be cut in a mixture at once.  

My aunt gave me this quick and easy tip is that as soon as all the ingredients are ready, peeled , cut exact.. I put all ingredients together except the spaghetti and cook for 40 minutes then add the spaghetti at last until cooked.



In Arabic 

المكونات

قطع اللحم  (الضأن، لحم البقر أو الدجاج)، مقطعة 12 قطع
أو عدة عظام (اختياري) (أنا استخدم عظام الضان فقط 
3 ملاعق طعام من الزيت النباتي
الكزبرة 1 باقة (الكزبرة)، مفرومة فرما ناعما لانتاج حوالي 1/4 فنجان
1 باقة بقدونس مفروم ناعما لانتاج حوالي 1/4 فنجان
1 أو 2 سيقان الكرفس مع الأوراق، مفرومة ناعما
1 بصلة كبيرة، المبشور
1 حفنة من الحمص ،  مقشر
1 ملعقة سمنة (اختياري)
1 ملعقة طعام من الزنجبيل مطحون بودرة
1 1/2 ملعقة شاي فلفل
1 ملعقة طعام من الملح 
6 حبات من البندورة كبيرة (حوالي 2 £ أو 1 كجم)، مقشرة، منزوعة البذور والمهروس
2-3 ملعقة كبيرة العدس الجاف، 
3 ملاعق طعام من معجون الطماطم، مختلطة بالتساوي إلى 1 أو 2 كوب من الماء
2-3 ملاعق طعام من الأرز غير المطبوخ أو المعكرونة سبيقة سباغيتي  او الشعرية غير مطبوخة
اختياري: 1 كوب طحين


طريقة


تأكد من أن لديك كل المكونات. القيام بما يلي قبل أن تبدأ طبخ الحساء.

ينقع الحمص (قد تحتاج إلى نقع  ليلة  قبل طهي الطعام.)

يغسل العدس.

ازالة قشر وهرس الطماطم في الخلاط او حكاكة اداة البشر اليدوية

تقطيع البقدونس والكزبرة او فرم في الخلاط .

تجميع المكونات المتبقية واتبع الخطوات التالية:

الخطوة 2 - طبخ اللحم

وضع اللحم اوالعظام في  طنجرة الضغط (إذا لم يكن لديك طنجرة الضغط استخدم العظام فقط، ولذلك لا تحتاج إلى الانتظار لحم المراد طهيه). على نار متوسطة، ويطهى اللحم لبضع دقائق، مع التحريك إلى الجانبين 

الخطوة 3 - ضم المقادير

إضافة الكزبرة والبقدونس والكرفس والبصل والحمص والطماطم وسمن والتوابل.إضافة العدس وخليط معجون الطماطم يوضع الأرز أو الشعيرية  و 2 ليترات (أو حوالي 3 لتر) من المياه

وتغطي بإحكام، ويتم تحقيق الحرارة على نار عالية ، ويطهى لمدة 45 دقيقة. إزالة من الحرارة اوالافراج عن الضغط في حالة استخدام طنجرة الضغط.


الافراج عن الضغط، اكشف اذا ما تم طهى العدس و الشعرية و الشعرية.


نصائح عملية أسرع:

طهى هذا الحساء عند عدم وجود طنجرة ضغط استخم فقط العظام للطعم.

أنا أيضا استخدام الحمص المعلب وأزلت قشرته باليد لكنني اقوم بإضافته في نهاية .

يمكنك أيضا استخدام  الطماطم المعلبة المهروسة الطازجة لتسريع هذه العملية. ووضع كل المكونات التي تحتاج إلى قطع في الخلاط في آن واحد.

حالما تكون كل المكونات جاهزة، مقشرة، مقطعة بالضبط .. أضع كل المكونات معا ويطهى لمدة 40 دقائق  حتى ينضج.


Help source: http://moroccanfood.about.com/od/soupsandappetizers/r/harira_recipe.htm



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Easy and Delicious Blueberries Muffins Recipe




You Will Need

1 1/2 cups (195 grams) all-purpose flour
3/4 cup (150 grams) granulated sugar, plus 1 tablespoon for muffin tops
1/2 teaspoon coarse salt
2 teaspoons baking powder
1/3 cup (80 ml) neutral flavored oil; canola, vegetable and grape seed are great
1 large egg
1/3 – 1/2 cup (80 ml – 120 ml) milk; dairy and non-dairy both work
1 1/2 teaspoons vanilla extract
6 to 8 ounces =  226 G fresh or frozen blueberries;see note below about frozen berries (about 1 cup)



Directions

Heat Oven and Prepare Muffin Cups
Heat oven to 400º F = 204 C . For big-topped muffins, line 8 standard-size muffin cups with paper liners and fill the remaining cups with 1 to 2 tablespoons of water to helps to make sure the muffins bake evenly. For standard-size muffins, line 12 standard-sized muffin cups with paper liners.

Prepare Muffin Batter

Whisk the flour, sugar, baking powder and salt in a large bowl.
Add vegetable oil to a measuring jug that holds at least 1 cup. Add the egg then fill the jug to the 1-cup line with milk (this should be 1/3 to a 1/2 cup of milk). Add vanilla and whisk until combined.
Add milk mixture to the bowl with flour and sugar then use a fork to combine. Do not over mix. (The muffin batter will be quite thick -- see note below for more details). Add blueberries and use a spatula or spoon to gently fold the blueberries into the muffin batter.

Divide batter between muffin cups. (If making big-topped muffins, the batter will come to the tops of the paper liners). Sprinkle a little sugar on top of each muffin.

Bake Muffins

Bake blueberry muffins 15 to 20 minutes or until tops are no longer wet and a toothpick inserted into the middle of a muffin comes out with crumbs, not wet batter. Transfer muffins to a cooling rack and cool.




Source: http://www.inspiredtaste.net/18982/our-favorite-easy-blueberry-muffin-recipe/


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