EGYPT- Like Never Before.

I didn't know what to expect when I was given the chance to visit Egypt, but I was overwhelmingly surprised by the varying landscapes and culture/people. From the hectic streets of Cairo, to exploring the vast deserts and feeling the culture in Luxor. This is just a glimpse of Egypt, seen like never before.

easy way to lose weight fast

we search about easy way to lose weight fast but we don't know the way to achieve it, in this topic dr. samar give we easy recipe works to lose weight fast  is made up of natural materials and featuring this recipe simplicity , because it consists of food items found in any home , and characterized this recipe it works to burn fat , not muscle , as happens in operations Dieting is targeting the muscles of the body and is not fat .

Therefore those recipe given great results to get rid of fat as well as get a good appearance in the fastest time , because it targets fat therefore shows results quickly on the exterior of the body , because the size of fat kilometers larger than the size kilo muscles much .

now we give you the easy way to lose weight fast.

The recipe is based on :
1 - reduce appetite.
2 - and stimulating the body to burn fat.
3 - and strengthen immunity.

The recipe :

1- Cup boiling water .
2- tablespoon ground cumin .
3- two slices of lemon crust .
4 - quarter teaspoon cinnamon .
5 - half teaspoon ginger .
6 - can be desalinated honey .

 How to use:

 1 - Mix and leave ten minutes .
 2 - and then drink a third of an hour before eating

Note : Do not boil the mixture , " the desired cup boiling water and boil the mixture is not ."

healthy food : Chicken and rocket pita pockets

Ingredients
2 whole-wheat pitas, halved and opened
110ml mayonnaise
1 tsp. lemon zest
110ml rocket pesto, recipe follows
2 store-bought rotisserie chicken breasts, diced into 1-cm pieces
8 cherry tomatoes, quartered
225g rocket
For the rocket pesto:
450g packed rocket
1 clove garlic, peeled and halved
110ml olive oil
110g grated Parmesan
½ tsp. salt
¼ tsp. freshly ground black pepper


Method
Chicken and rocket pita pockets

1) Preheat the oven to 150C/Gas Mark 2.

2) Arrange the pita halves on a baking sheet and bake for 5 to 7 minutes until warmed through.

3) In a large bowl, combine the mayonnaise, lemon zest and arugula pesto. Stir in the diced chicken.

4) To assemble the pita pockets, fill each pita half with the chicken mixture. Top with tomatoes and 60g arugula and serve.

5) For the pesto, blend the arugula and garlic in a food processor until finely chopped. With the machine running, gradually add the oil until well blended. Transfer to a large bowl and stir in Parmesan and salt and pepper.

Apple-Pumpkin-Pecan Pie

Apple-Pumpkin-Pecan Pie

Total Time:
3 hr 15 min
Prep:
10 min
Inactive:
1 hr
Cook:
2 hr 5 min

Yield:
8 servings

Level:
Intermediate


Ingredients

Crust:
Nonstick cooking spray
1 prepared pie dough round
All-purpose flour for dusting
1 large egg white
Pecan Pie Filling:
1 1/3 cup pecan halves
1/2 cup light corn syrup
1/3 cup packed light brown sugar
3 tablespoons unsalted butter, melted
1 large egg
Fine salt
Apple Pie Filling:
3 Granny Smith apples
2 tablespoons granulated sugar
1 tablespoon lemon juice
2 tablespoons unsalted butter1 teaspoon all-purpose flour
Pumpkin Pie Filling:
1 cup pure pumpkin puree
1/2 cup heavy cream
1/3 cup granulated sugar
1 large egg
1/2 teaspoon pumpkin pie spice
Unsweetened whipped cream, for serving

Directions

Special equipment: a 9 1/2-inch deep-dish pie pan; pie weights, uncooked rice or dried beans

For the crust: Position the oven rack in the middle of the oven and preheat the oven to 350 degrees F. Coat the bottom and sides of a 9 1/2-inch deep-dish pie pan with nonstick cooking spray.

Roll the pie dough out, if needed, into a 10-inch round on a lightly-floured surface (or between two pieces of floured parchment paper). If the dough gets too warm, refrigerate it to firm up. Ease the dough into the prepared pie pan. Fold the overhanging dough under itself and crimp the edges as desired. Chill for 30 minutes.

Meanwhile, spread the pecans out on a baking sheet and bake until golden and toasted, 8 to 10 minutes. Let cool and separate 1/3 cup; coarsely chop the 1/3 cup pecans for garnish and set aside.

Put the pie pan on a baking sheet and line the chilled pie crust with foil or a large coffee filter and fill with pie weights. Bake until the edges are just barely golden, 15 to 18 minutes. Remove the foil with weights, then brush the bottom and edges of the dough all over with the egg white and continue baking until the bottom of the crust is also just barely golden, 8 to 10 minutes more. Transfer to a rack and cool completely. (Par-bake your pie shell up to 1 day in advance.)

For the pecan pie filling: Scatter the remaining 1 cup pecans in the bottom of the cooled pie shell. Whisk the corn syrup, brown sugar, butter, egg and 1/4 teaspoon salt together in a medium bowl. Pour the egg mixture over the pecans. Bake until just set, 20 to 25 minutes. Transfer the pie to a rack until cool to the touch.

For the apple pie filling: Meanwhile, peel, core and cut the apples into 1/4-inch slices. Toss with the granulated sugar and lemon juice in a medium bowl. Melt the butter in a large nonstick skillet over medium heat, then add the apples and cook, gently stirring occasionally, until the apples are soft but still hold their shape, about 10 minutes. Stir in the flour and cool completely. (Spread the mixture out on a baking sheet in a thin layer to help cool faster).

Pile the cooled apple mixture up and around the edge of the cooled pie (directly on top of the pecan filling) leaving about an 8-inch well in the center of the pie.

For the pumpkin pie filling: Whisk together the pumpkin, heavy cream, granulated sugar, egg and spice in a medium bowl. Pour the filling into the center of the pie (directly on top of the pecan filling) with the apples as a border.

Bake the pie until the pumpkin center is set with just a slight jiggle, 50 minutes to 1 hour. If the crust gets too brown, cover with foil or a pie crust shield. Let the pie cool completely on a rack.

Sprinkle the reserved 1/3 cup chopped pecans around the pie, snug up against the apple filling. Slice and serve with dollops of whipped cream.

Molokhia soup delicious

Molokhia

I thought I'd start off the cuisine tour with an Egyptian staple: Molokhia. It also goes by the english names of Jew's mallow, Green mallow, or nalta jute. It is a leafy green vegetable that gets confused for spinach. Let's get one thing straight: it's not spinach nor can spinach be used as a substitute.

It's texture is what makes it unique: very slimy when cooked, which is why it makes an ideal soup. Though it is found in India and the Philippines, it has been a staple of Egyptian diets as far back as the Pharaohs. It's one of the few foods that existed prior to the numerous foreign conquest of the country.

Some claim its introduction as a food was made by ancient Jewish priests, hence the name Jew’s mallow. It is also eaten in neighbouring Libya and the Levantine countries (Jordan, Palestine, Lebanon), however it is not nearly as popular as it is in Egypt. In Egypt, molokhia is eaten at most special occasions or at least once a week for family meals. It's the type of dish your mom cooks when a lot of friends or family is coming over. But it's not the dish you serve to impress new guests. For that reason it's not well-known outside of Egyptian households, though a few restaurants serve it in Egypt.

The vegetable is prepared into a viscous soup that is flavoured with garlic and ground coriander and poured onto rice, or cut pita bread and eaten with chicken or rabbit. The key spicing comes from the simple preparation of the taqliya, which is made using equal amounts of chopped garlic and ground coriander, then roasting it until it is golden brown in butter.

Walking the streets of Cairo, you are bound to come across the distinct aroma of the taqliya as households prepare molokhia. In fact, one of Egypt's rulers from the Fatimid dynasty, Caliph al-Hakim Abu Ali Mansur, who ruled Egypt from 985-1021 AD, banned its consumption after prohibiting women from going out in public, simply because he believed molokhia worked as a sexual stimulant in women. Luckily after his reign, the ban was lifted, and households continued to uphold the traditional meal—regardless of religion—across the country.

The recipe is quite simple, as is the case with most Egyptian dishes. The only trick is making the taqliya, which takes about 3 minutes and should not be painful. If you mess up, you can easily do it again.

If you are not in the mood to make your own stock, then use a packaged one. It doesn't change much; but its not nearly as fresh tasting.

Also, I would suggest staying away from any instant Uncle Ben's crap rice. It's not real nor does it have any flavour or texture. Spare the 15 minutes to make your own, or get a rice cooker.

Molokhia:
6. In a new pot, add the two cups of stock.
7. Prepare the taqliya by melting the butter and adding both the ground coriander and half of the garlic. If grinding the coriander with a pestle and mortar, be sure that the coriander seeds have all been crushed thoroughly; it will still be chunky compared to store-bought ground coriander.
8. Once the coriander and garlic have been covered in the butter, continue to stir while on high heat until the colour turns golden. Set aside the taqliya.
9. In the stock add the remaining garlic. Also add the molokhia. If using frozen, it does not need to be thawed beforehand.
10. Once the molokhia has reached a hot, but not boiling temperature, add the taqliya mixture and stir to ensure it is evenly distributed.
11. Serve the molokhia on a bed of rice. If desired, spoon some of the pickled onions.
12. Often the chicken from the stock is cut into quarters and fried in butter or roasted in the oven as an accompaniment.

Variation:
Instead of using a bed of rice, serve the molokhia into a soup bowl and add cut-up pita bread.

And there you have it. So frick'n yummy. And it tastes good cold with pita bread come day two, or three or four. Or sometimes five when you're really hungry and lazy. And don't let anyone call it spinach.

Blushing spaghetti vongole

Ingredients

    2 cloves of garlic

    8 ripe cherry tomatoes

    ½ a dried red chilli

    ½ a bunch of fresh flat-leaf parsley (15g)

    160 g dried spaghetti

    olive oil

    2 tablespoons sun-dried tomato paste

    300 g clams, or cockles (washed and debearded)

    1 glass of Venetian Pinot Grigio blush

    extra virgin olive oil


Method

Vongole is a dish much loved by people all around the world. Ultimately, it's a very simple pasta that celebrates the juice and flavour of clams, and if you cook it right, it's a very delicious, classy, comforting pasta that hits the spot, every time. I've gone for a subtle variation on the classic here, by adding fresh tomatoes and sun-dried tomato paste, then using rosé instead of white wine, to give you a beautiful blushing dish, but of course you can revert to the original if you prefer – they're both equally brilliant.

The key to success with vongole is to have everything prepped before you start cooking, because the whole thing will be ready in just a matter of minutes once you get going. We want perfectly cooked pasta, just-opened shellfish and spot-on seasoning – it sounds easy, but to achieve this you do need to focus.

So, to start, peel and finely slice the garlic, quarter the tomatoes, then break apart the dried chilli, shake out and remove the seeds, and finely chop or crumble it (it's your responsibility to check the heat of the chilli, because they're all different). Very finely slice the parsley stalks, then roughly chop the leaves and put them aside for later.

Cook the spaghetti in boiling salted water according to packet instructions. Around 5 minutes before it's ready, place a large frying pan on a high heat. After 2 minutes, add a generous swig of olive oil, quickly followed by the garlic, tomatoes, chilli, parsley stalks and sun-dried tomato paste. Shake around, then add the clams or cockles (remembering to tap any that are open and if they don't close, throw those ones away) and, after 30 seconds, add the wine. Pop the lid on for 1 minute, then remove so you can watch the clams or cockles open and the wine evaporate. If you've got your timings right, as most of the shellfish pops open (throw away any that remain closed) you'll be ready to drain your pasta and throw it on top with the chopped parsley leaves and a drizzle of extra virgin olive oil. Give it all a good toss together, then taste the sauce – it shouldn't need seasoning because of the clams but it's always wise to check. Divide the pasta between two warm bowls, followed by the clams or cockles and all those wonderful juices, and tuck straight in.

healthy food : Zucchini Parmesan Crisps

Total Time:50 min
Prep:20 min
Cook:30 min

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Ingredients

Cooking spray
2 medium zucchini (about 1 pound total)
1 tablespoon olive oil
1/4 cup freshly grated Parmesan (3/4-ounce)
1/4 cup plain dry bread crumbs
1/8 teaspoon salt
Freshly ground black pepper

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Directions

Preheat the oven to 450 degrees F. Coat a baking sheet with cooking spray.

Slice the zucchini into 1/4-inch thick rounds. In a medium bowl, toss the zucchini with the oil. In a small bowl, combine the Parmesan, bread crumbs, salt, and a few turns of pepper. Dip each round into the Parmesan mixture, coating it evenly on both sides, pressing the coating on to stick, and place in a single layer on the prepared baking sheet.

Bake the zucchini rounds until browned and crisp, 25 to 30 minutes. Remove with spatula. Serve immediately.

Per Serving:

(serving size, 1/2 cup)

Calories 105; Total Fat 6g (Sat Fat 2g, Mono Fat 2g, Poly Fat 0g); Protein 5g; Carb 8.5g; Fiber 1.5g; Cholesterol 1mg; Sodium 222mg

Excellent Source of: Molybdenum, Vitamin C

Good Source of: Calcium, Manganese, Vitamin B6, Protein