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Wednesday, May 26, 2010

Egyptian Sayadiyah: Fried Fish & Shrimp with Rice أرز صيادية السمك والجمبري المقلي

Egyptian Sayadiyah: Fried Fish & Shrimp with Rice أرز صيادية السمك والجمبري المقلي

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السمك المقلي بالأرز الأحمر (أرز بالصلصة أو أرز الصيادية كما يطلق عليه البعض) هو من الأكلات المصرية المفضلة لدي، اعتادت أمي أن تطبخ لنا هذا الطبق وكنت دائما أحبه، أتمنى أن يعجبكم، بالنسبة للأرز يمكنكم أكله مع أي طبق تحبونه لكنني أفضله جدا مع السمك المقلي طعمه رائع معه، كما يقدم مع سلطة الطحينة المصرية والسلطة الخضراء البسيطة. ملحوظة: (سر والدتي) لكي تعطي الأرز طعم رائع مع السمك يمكنك إضافة ملعقة شاي من زيت قلي السمك أو يمكنك وضع ربع ملعقة شاي من تتبيلة السمك بعد ترك السمك فيها فترة.
نصيحة الوصفة:

Saturday, May 22, 2010

Kids Tuna Dip غموس التونة المغذي للأطفال

Kids Tuna Dip غموس التونة المغذي للأطفال

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لم أكن من محبي أكل التونة نوعا ما، وربما كان هذا سبباً لعدم إضافتي لها أي جديد، ولكن زوجي علمني وصفة كانت جديدة عليّ بعض الشيء، حيث أضاف لها بعض المكونات التي جعلتها أفضل بكثير، ربما تعرفون هذه الوصفة التي يضاف إليها المايونيز، اليوم سوف أضيف وصفتي الخاصة بدون استخدام المايونيز فتصبح صحية للصغار أيضاً، أتمنى أن تعجبكم.

Wednesday, May 19, 2010

Famous writer Nazeera Nicola (Abla Nazeera)


 Well, I write about food and cooking. So I can't do it without writing about (Abla Nazeera), this is what Arabs call her, Chef Nazira Nicola the most famous Egyptian and Arabian cook, who wrote the first and the biggest Arabic cooking & recipes encyclopedia. She is the most famous Arabic writer in the Arab world.

 Nazeera Nicola (born 1902 in Egypt) is a famous cook and writer who gained fame through her Book "Cooking Essentials" which we call it in Arabic countries "Ketab Abla Nazeera", she studied at the Faculty of Home Economics and Housekeeping in Egypt. In 1926 the Ministry of Education decided to send the most talented students in all disciplines to complete the graduate studies abroad, and one of the disciplines was  her field. So 14 girls were selected from her Faculty and Nazeera Nicola was one of them, to study at the University of Gloucester in England for a period of three years in the culinary arts and needlework. "At that time it wasn't easy for families to accept the idea of letting their daughters study abroad but their Uniqueness in this feild didn't let a chance for their families to refuse" said Dr. Sadik, Nazeera's eldest son.

 When she was back to Egypt after finishing her studies, she worked as a teacher of (Women Culture and Housekeeping) in "Saneya Girls School" in Egypt, and had been urging her students to love the kitchen and decorating the table with the simplest things, as she believed that cooking is an art like the rest of the arts.She graduated in her Job and  became a General Inspector in the Ministry of Education.
 Once again The Ministry of Education had another announcement in the early 40s, about a competition between all teachers in this field for writing a cooking book to be approved by The Ministry and be used in teaching girls in schools. Of course "Abla Nazeera" decided to join that competition, with "Baheya Othman" who graduated from Bridge House Faculty in England and was a general inspector too, and they wrote this book "Cooking Essentials", which had the first place in the competition and had fame all over the Arabic countries, according to its great variety of recipes and her easy writing style, which was so easy for the expert woman and also the beginner in cooking.

 Nazeera Nicola didn't have any trade intention when she wrote the book, on the contrary she simply wanted to provide summary of her experiences and what she studied in England in this book so that could open the door for the girls who wanted to master the art of cooking. However the number of  the book editions became approximately twelve, during which it was modified in line with the modern  measurements, as the original copy of the book contained old measurements, then it had several parts up to 18 to become part of a comprehensive encyclopedia of all forms of cooking.

 From teaching and writing books "Abla Nazeera" moved to the radio while many housewives were waiting to listen to her daily delicious recipes, besides writing in Eve magazine, and continued presenting her delicious recipes even after her program cessation.

The funniest thing is what  Dr. Wafaa Amer her daughter in law says: "Imagine a wife who cooks for Abla Nazeera's son, how is he going to accept her food?! She adds, laughing: at the beginning of my marriage, I didn't have any idea of the kitchen and did not even think of entering it. But "Abla Nazeera" who was characterized by good sense of humor and very simplicity did not pay attention to that and insisted on teaching me all the culinary arts. In one month I became aware of all the kitchen arts and that's what I owe her."

 Nazeera Nicola passed away 1992 at the age of 90 years, and her book still there in every Arabic house till now, my mother has a copy of it as well.

Monday, May 10, 2010

My beginning with cooking

 I started cooking since I was 9, I was curious about it. At that time I loved to watch my mother breaking the eggs to cook them, and I wished I could do it myself "crack an egg against another to break it". Also I wondered why I didn't cook while the chicken broth or simple rice could be cooked so easy, I loved cooking so much since then, and I always search for more tastes or make my own recipes with my own flavors.

 I made my own appetizer recipe with my sister when I was 11. It contained "cooked string beans - shredded carrot - turnip pickle - olive pickle", we also made a little garnish to the dish so it looked like 5 stars restaurant dish,  it was really yummy. I may add it to my recipes page.

Do you remember Ratatouille? yes the animation movie "anyone can cook", this one inspired me so much. I wish I can go to Paris one day and learn many great french recipes. and study some cooking courses there like Julia Child.