Good morning ... is there someone at home? yes .... almost four years have passed since my last publication, and many things have happened ... four extensive trips and a change of country ... we no longer live in Canada but in the southern United States .. ..and we love it ....
Almost 1 year ago we lived here and the change was great .... leaving friends and a country that welcomed us for 16 years where we accumulated history, memories, experiences, and wonderful moments was undoubtedly a great step .... and even when we miss those moments and the wonderful people we met ..... here we are happy in a new stage of our life recreating everything we learned in Canada and remembering our friends ....
As in other years, we are celebrating Nowruz again. Nowruz is a Zoroastrian celebration that is equivalent to the new year ... its meaning is to celebrate the "new day" ... or in this case .... "new beginnings" ... symbolizes the triumph of "good" about evil "... and as we know, good always wins over evil ...
For now I leave you with these three new recipes ... and I'll be back in September at full speed .... I have a trip and I'll be away for a while ...
I'll be going through your kitchens to see what rich things are cooking !!
If you want to see my previous Nowruz recipes these are Zoolbia, Cookies and Ice Cream with flavors of Nowruz, Masghati, and Yogurt with flavors of Nowruz.
This year, I've done Bastani, Ash Reshteh and Nan-e Berenjeni .... three delicious recipes ....
1 cup of milk
1 and a half cup of whipping cream
2 egg yolks
1/2 cup of sugar (in my case use 1/3 cup of sugar but it depends on your palate)
1/2 cup pistachios
4 tablespoons of rose water
1/2 teaspoon saffron
1 teaspoon vanilla
Put the milk in a saucepan with the vanilla and ground saffron. Bring to a boil and cut the fire. Beat the yolks with the sugar until they are whitish. Mix with warm milk and bring to low heat until thick. Let cool. When it is cold, beat the cream almost point chantilly. Mix with the saffron cream, add pistachios, rose water and put in the ice cream machine .... Enjoy
A delicious, simple and nutritious vegetarian soup
olive oil (a jet)
1/2 cup of lentils
1/2 cup red beans (or the beans you have)
1 cup of chickpeas
1/2 teaspoon turmeric
300 grams of long thin noodles (I had wide)
2 1/2 cups of spinach
1 bunch of parsley
1 bunch cilantro
15 fresh mint leaves
1 teaspoon dry or fresh dill
6 cups of water
2 teaspoon dried mint
1/2 teaspoon turmeric
Kashk (I use natural yogurt)
Soak chickpeas and beans the night before. The next day cook and reserve. Wash and chop all green leaves and leeks. In a saucepan, add a stream of olive oil, stir-fry the onion. Add all the chopped green, add all the green, the 6 cups of water and add salt. Add the raw lentils and boil for 10 minutes. Add the cut noodles, simmer for 15 minutes. Add chickpeas and cooked beans. Leave 20 minutes on low heat until completely cooked. Correct salt
Fry onions until golden brown and a little burned on the edges (at ease). Sofreir dried mint in olive oil and add turmeric.
Serve the soup and decorate with fried onions, mint and turmeric mix and yogurt ..... Enjoy
100 grams of butter
1/2 cup fine sugar
1 egg yolk
1/2 cup of rice flour
1/2 cup flour
1/4 cup of rose water
Beat butter and sugar until creamy, add egg yolk. Add flours and rose water. If it is missing (it was not my case) add a little water. Leave dough in refrigerator for 30 minutes. Make small balls and with the edge of a spoon make bow decorations (indentations) brush with a little water and decorate with poppy seeds. Bake at 325F for 15-20 minutes until golden brown (depends on your oven) ... Enjoy!