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Tips for middle eastern pickles preparation

Tips for Middle Eastern Pickles Preparation

Pickles from the Middle East are famous for their delicious taste.

It is easy to achieve this taste. All you have to do is to follow a few important steps. Of course you can always go out and buy commercial pickles, But then you can really forget about healthy and

tasty pickles.

If you love homemade pickles you must understand a few things about pickles before preparing them, in order to achieve great results

Well you will be happy to hear that it takes no more than 30-40 minutes to prepare homemade pickles, so its really easy.

When your pickles are ready don’t worry that they will ruin fast. Most

Of the pickles can be preserved for weeks and even months.Sometimes they don’t even need refrigeration.

Take a look at the following 4 tips for homemade pickles success.

It is so simple, just follow them.

1. Never use your hand for removing the pickles from the Jar, it will spoil the pickles. Instead use a fork or tongs.

2. Always get Fresh vegetables don’t compromise for cheap gloomy ones.

3. In most cases 1 tsp should be added for each 1 cup water. Remember this one.

4. For achieving to quality pickles use only glass jar.

Now when you know the basic pickling rules

You can start preparing your own homemade Pickles

Go to:Middle eastern pickle recipes

and Get free middle eastern pickle recipes, and more Advice and tips on pickle preparation.

Successful pickling

The best bread recipes you make the decision

The Best Bread Recipes? You Make the Decision

There is nothing like fresh homemade bread and these two will fill your home with all those lovely baking flavors so typical of bread baking.
Moist Potato Tea Bread
What You Need:
* 1 C of flour
* 1/2 t baking soda
* 1/4 t salt
* 1/2 t pumpkin pie spice
* 1 C cold sweet potatoes, mashed
* 1/2 C sugar
* 3 T canola oil
* 2 T of buttermilk
* 1 t vanilla extract
* 1 large egg
How to Make It:
1. Place the oven temperature on 350 degrees and allow the oven to preheat.
2. Lightly spray a loaf pan with a non stick cooking spray.
3. Dust the loaf pan lightly with flour and tap out any excess.
4. Place the flour into a mixing bowl.
5. Add the baking soda, salt and pumpkin spice.
6. Whisk together until the ingredients are blended well.
7. Place the mashed sweet potatoes into a separate mixing bowl.
8. Sprinkle the sugar over the top of the potatoes.
9. Pour the oil, buttermilk and the vanilla into the mixture.
10. Break the egg into the mixture then whisk until blended together well.
11. Transfer the sweet potato mixture into the bowl with the flour mixture.
12. Stir just enough to moisten the dry ingredients through.
13. Place the batter into the prepared loaf pan.
14. Bake 28 minutes or until a butter knife inserted in the center comes out clean.
15. Cool the loaf in the pan on a wire rack for 12 minutes.
16. Invert the pan over a wire rack and allow the loaf to cool 1 hour before serving.
Serves: 1 loaf
Sweet potatoes make breads very moist so there’s no need for the extra butter or oil. Sweet potatoes are also a great source of beta carotene along other nutrients making them a healthy choice any time of year. Pumpkin can be used in place the sweet potatoes if you prefer.
The vegetables in this best bread recipe make it a very healthy bread to treat your family with.
Farmer’s Country Loaf
What You Need:
* 1 C warm water (110 degrees)
* 2 1/2 t active dry yeast
* 1 1/2 t salt
* 1 1/2 C + 2 T bread flour
How to Make It:
1. Pour the warm water into a mixing bowl.
2. Sprinkle the yeast over the top of the water.
3. Allow the mixture to stand 5 minutes or until it begins to bubble.
4. Once the mixture begins to bubble, stir in the salt and the flour until well blended.
5. Use a flexible rubber spatula and knead the dough by folding it over and pushing it into the bottom of the bowl.
6. Knead the dough 4 times.
7. Sprinkle the remaining flour over the dough and continue to knead the dough as directed above for 5 minutes or until the dough is spongy.
8. Scrape down the sides of the bowl and push the dough into a ball shape.
9. Cover the bowl with a kitchen towel, place in a warm area and allow the dough to rise 1 hour.
10. Use the rubber spatula and stir the dough. Cover again and allow the dough to rise for another hour.
11. Sprinkle a flat surface lightly with flour.
12. Place the dough onto the floured surface and form a loaf.
13. Use additional flour on the board if the dough becomes too sticky.
14. Sprinkle a baking sheet with flour in an area about double the size of the loaf.
15. Place the loaf on the floured area, cover loosely with plastic wrap and let the dough rise 1 hour or until it is double in size.
16. Set the oven temperature to 375 and allow the oven to preheat.
17. Remove the plastic wrap from the loaf.
18. Fill a spray bottle with water and spray the inside of the oven with the water.
19. Bake the bread 5 minutes then spray the oven again being careful not to spray the bread.
20. Bake the bread 12 minutes then spray the oven again.
21. Continue baking the bread 12 more minutes or until the bread is browned and crusty on top.
22. Allow the bread to cool on a wire rack 1 hour before slicing.
Serves: 1 loaf
This is a wonderful bread to serve with that Easter dinner. Be sure to have plenty of butter or better yet apple butter to smother each slice with.
This is truly one of our best bread recipes. Do not be afraid of the yeast. It is easier than you think. If you wish you can add one teaspoon of sugar to your dough, with your yeast, it will make the raising process faster; I often do it when I’m in a hurry. I also place the bread in any warm place I can find. I have a friend who places it in her bed, under the duvet, with the electric blanket switched on!! Can you believe it?
Okay, so now you have two of our best bread recipes, what do you think of them?

Southern cooking brings essence to food

Southern Cooking Brings Essence to Food

I was born and raised in the heart of the Deep South. From as far back as I can remember I remember long summer afternoons spent drinking iced tea and shelling peas and butterbeans on my grandmother’s porch. I have moved on from my roots and have made my way into other regions of the world. One thing, however, that has remained constant in my life is my deep and abiding love for southern cooking and cuisine.
I was probably well into my teen years before I realized that tea could be served any other way than loaded with sugar and over ice. It was about that same time that I realized some folks would eat vegetables that hadn’t been soaked in batter, dredged in cornmeal, and deep fat fried. Southern cooking is not for the faint of heart though it can cause many hearts to grow faint. One thing that can be said is that you’ll never find anything else like it on earth.
People in the south learned to make do with little in many instances. Some of the poorest people in America live in the southern part of the country. Of course, you will find that many of these people despite their poverty are also among the most generous. The same can be said of food. It’s the one thing that seems to be in ample supply in most southern homes and very few will turn you away with an empty stomach.
Perhaps it’s the seasonings that are often used when cooking southern food. From the crab boil and gumbo file of Cajun Cuisine to the secret ingredient that almost every southern kitchen contains for their fried chicken recipes (and no one on earth can fry chicken like a born and bred southern grandma). Perhaps it’s the Sunday church dinners where everyone shares a little of what they have with others or the love that goes into preparing these meals that are shared with friends and family. Whatever the case may be, if you ever have the occasion to experience real southern cooking, do not pass it up. You might shave a day off your life, but a good southern fried chicken leg is really living and well worth the sacrifice if you ask me.
Of course it would be remiss to mention southern cooking without bringing up some of the more delicious desserts that seem to be perfection for the south. I mentioned banana pudding above but there are so many more. Pralines are a perfect for those living down around New Orleans as is bread pudding. A little to the east there are grandma’s who have taken their lemon icebox pie recipes to the grave with them so coveted were these delicious deserts and the same holds true for pecan pies as well. We should never forget the flavorful Mississippi Mud cake though, and so many other wonderfully delicious treats that southern cooking has introduced to the world at large.
Favorite vegetables in the heart of the south as I mentioned above included peas and butterbeans, snap beans, corn, summer squash (after all, it’s summer all year in the south), and okra (fried or boiled in many southern kitchens). Not all vegetables were deep fried though few were off limits. I remember eating my share of fried okra, fried squash, and yes, fried green tomatoes. Life was good back when calories weren’t counted and no one really worried about clogging arteries. While I wouldn’t make these a daily dish in any household, I certainly would recommend trying them out if you ever find the opportunity.
Another great thing about southern cooking is the wonderful fried seafood that seems to abound. From fried fish (almost any variety works well when it’s southern fried) to fried oysters, seafood just seems to taste so much better in the south. If you are hoping to learn some of the southern cooking and cuisine you will most likely need to order your spices and have them shipped unless your grocery store has a  rather extensive ‘exotic’ foods selection. You can sometimes find great southern seasonings on the International food aisles in grocery stores as well. If you want to really treat your family to an outstanding meal, you should really try southern cooking for the night.

Indian recipes brief lines about indian cuisines and recipes

Indian Recipes — Brief Lines About Indian Cuisines And Recipes

Indian cuisine is different from the rest of the world not only in taste but also in cooking methods. It reflects a perfect blend of various cultures and ages.  Just like Indian culture, food in India has also been influenced by various civilizations, which have contributed their share in its overall development and the present form. When it comes to Indian recipes, it is better known for its spiciness. Throughout India, be it North India or South India, spices are used generously in food. But one must not forget that every single spice used in Indian cuisines carries some or the other nutritional as well as medicinal properties.
Every state in the country has its own style of preparing Indian recipes. The Indian cuisine is renowned for its delicious gravies; Gravies are generally dairy-based and can include chilies, saffron, and nuts, which has its own attraction of taste. Indian recipes include vegetarian recipes, non vegetarian recipes, South Indian recipes, Gujarati recipes, Punjabi recipes and many more recipes. In Indian cuisine, food is categorized into six tastes; they are sweetness, sour, salty, spicy, taste of bitterness and astringent. Most of the spices included in the Indian recipes are used not only for their flavor, but also for their potent medicinal values.
In North and West India, groundnut oil has traditionally been most popular for cooking, while in Eastern India mustard oil is more commonly used. In recent decades, sunflower oil and Soya bean oil have gained popularity all over India.   Hydrogenated vegetable oil, also known as ghee, is also a popular cooking medium that replaces Desi’s ghee, clarified butter.  South Indian recipes are based of rice as the staple grain, a variety of pickles, and the liberal use of coconut and particularly coconut oil and curry leaves are prevalent. In South India, coconut and gingerly oil is common. But at last all Indian food is considered to be incomplete without sweet dishes like sweets and deserts and many more. Finally, there are some well established and experienced web sites are offering these Indian cuisines and Indian recipes to their customers. For more information and details, please visit their valuable web site.

Asian wedding favors best theme for wonderful marriage

Asian Wedding Favors- Best Theme for Wonderful Marriage

Wedding is the most important day of your life and you want everything to be perfect. These days generally couples prefer selecting a theme for their wedding ceremony. And selecting a theme is not an easy task there are many things which you have to consider such as the setting, your wedding dress, color, food and of course the stress of the marriage. It is quite possible that you will think to balance all these things with a soothing atmosphere or something that can bring calm to your entire day. This can be achieved by surroundings. You can start with selecting wedding favors which will put both you and your guests at ease.
The best theme for your wedding will be Asian theme wedding favors. The best thing about this theme is that it has a lot of wonderful meaning behind them. It is a symbol of double happiness and good luck. By selecting this wedding favor you can make your big day memorable for everyone and it will be a very polite thank you to your guests.
Asian themed wedding include:
Candles are used for decoration it is a symbol of happiness for you and your love. In eastern traditions the importance of candles are seen more. They also indicate great romantic moments or dinners under open sky in a romantic and evening setting.
The colors which you use in this wedding favor are red, yellow and gold. Red is very important because it is a symbol of love, good luck, happiness and fortune. It is associated with evil spirits.
You can also have cherry blossom silk fans it symbolize good luck and prosperity or can have lucky elephant.
All of these things are soothing and sophisticated. But if you are not having all these things then you can have a gift for your guests who are wine fan in the form of Asian theme wedding bottle a symbol of double happiness. There are many more items such as plants, incense, coasters and soup spoons. These things are good for everyone to keep and enjoy.
The last but not the least is the food you serve to your guests. Always remember if you are selecting Asian themed wedding then you must have Asian wedding cuisine. You can select menu according to the taste of bride. Without Asian food your Asian theme wedding is not complete. So always select a wedding caterer who offers best Asian cuisine and their service quality is also good.
Asian wedding favor is best for those who want to add a unique touch in their wedding. It will add class and style to your occasion and help your guests to enjoy and relax.

A taste of the middle east turkish cooking

A Taste of the Middle East — Turkish Cooking

Turkish cooking reflects its geographical position set as it is half way between Asia and Europe. It is also influenced by history — the Ottaman Empire once extended from the borders of Germany as far as Bagdad, as far north as the edge of Poland and as far south as the islands of Greece.
It seems to me though that it shares much in common with many other Middle Eastern cuisines rather than a strong European influence, despite the fact that it is probably about to join the European Union.
Breads and salads are always served, so see below some classic examples of Turkish cooking.
Pita Bread
Most bread is allowed to rise before being shaped. These little loaves defy that rule. I f the yeast is allowed to do most of its work in the oven then good pockets will form ready to fill with all sorts of goodies. It takes about 1 ½ hours, but most of that is waiting time.
475 mls ( 16 oz) hand hot water
I packet of instant yeast
½ teaspoon of granulated sugar
2 teaspoons of salt
800 grams ( 1 ¾ lb ) of strong flour plus a little extra.
Pour the warm water into a large bowl and sprinkle in the yeast. Add the salt and sugar to the flour and mix. Gradually add most of this to the yeast mixture stirring to make a smooth dough. Work in the rest of the flour by hand kneading until the dough looses it stickiness. Turn out onto a clean surface and knead for 5 minutes. Shape the dough into a rectangle and divide — this will make 24 small loaves or 12 large ones. Shape each portion into a ball shape, place on a lightly floured surface. Now roll out each ball to form a circle about ¼ inch thick. They will be about 5 inches across for small ones and 8 inches for larger ones. The secret is supposed to be now flipping them in order to produce bigger pockets, but that may be just a myth. Let them rise in a warm place for about ¾ hour. If it is very warm cover them with a slightly damp cloth so that they do not dry out. Preheat oven and grease free baking trays at 240C, 475F, Gas 9. Bake near the bottom of the oven in batches until puffed and light brown. This should only take 3-4 minutes. If this seems rather a lot to make at once they freeze well. To use frozen pitas just remove from freezer, sprinkle with a little water and place in warm oven for a couple of minutes. To use split and fill pockets with meat, salad etc.
This is bulgar salad with lots of uses — as an appetizer, a topping, a filling for pitas and so on. For 4 people you need 175g ( 6 oz) of bulgar which you should cover with cold water and let soak for about 20 minutes .Drain and squeeze out excess water. Fluff it up with a fork to separate the grains. Combine with tomatoes, onion, parsley or cilantro and mint. A dressing can be made from olive oil — about 100mls ( 4 fl oz) to the juice of a lemon or lime with salt and pepper. Some people like to include a little cinnamon or mixed spice. Place dressing ingredient sin a screw top jar. Replace lid firmly and shake. Pour over salad and toss to mix.

Kitchen barleythe nutrition grain

Kitchen-Barley,The Nutrition Grain

Barley is stated by historians to be the oldest of all cultivated grains. It seems to have been the principal bread plant among the ancient Hebrews, Greeks, and Romans. The Jews especially held the grain in high esteem, and sacred history usually uses it interchangeably with wheat, when speaking of the fruits of the Earth.

Among the early Greeks and Romans, barley was almost the only food of the common people and the soldiers. The flour was made into gruel, after the following recipe: «Dry, near the fire or in the oven, twenty pounds of barley flour, then parch it. Add three pounds of linseed meal, half a pound of coriander seeds, two ounces of salt, and the water necessary.» If an especially delectable dish was desired, a little millet was also added to give the paste more «cohesion and delicacy.» Barley was also used whole as a food, in which case it was first parched, which is still the manner of preparing it in some parts of Palestine and many districts of India, also in the Canary Islands, where it is known as  gofio . 

In the time of Charles I, barley meal took the place of wheat almost entirely as the food of the common people in England. In some parts of Europe, India, and other Eastern countries, it is still largely consumed as the ordinary farinaceous food of the peasantry and soldiers. The early settlers of New England also largely used it for bread making. 

Barley is less nutritious than wheat, and to many people is less agreeable in flavor. It is likewise somewhat inferior in point of digestibility. Its starch cells being less soluble, they offer more resistance to the gastric juice.

There are several distinct species of barley, but that most commonly cultivated is designated as two-rowed, or two-eared barley. In general structure, the barley grain resembles wheat and oats.

Simply deprived of its outer husk, the grain is termed  Scotch milled  or  pot barley . Subjected still further to the process by which the fibrous outer coat of the grain is removed, it constitutes what is known as  pearl barley . Pearl barley ground into flour is known as  patent barley . Barley flour, owing to the fact that it contains so small a proportion of gluten, needs to be mixed with wheaten flour for bread-making purposes. When added in small quantity to whole-wheat bread, it has a tendency to keep the loaf moist, and is thought by some to improve the flavor.

The most general use made of this cereal as a food, is in the form of pearl, or Scotch, barley. When well boiled, barley requires about two hours for digestion.