Norwish Recipes

I have lived in the Middle East for 5 years and fell in love with the food there, though a little bland for our Indian taste buds......something worth giving a try...............be it Baba ganoush, hummus, sheesh tawook, falafel, kuboos,pita bread, baklava, umm ali and my all time favorite shawarma. This is just a small attempt to try to relive the memories I have had when I was in Bahrain. Ingredients   2 cups Sesame seeds 1/4 cup or little more Vegetable oil Method Spread sesame seeds on a flat baking sheet. Preheat oven to 200 degree C and pop into the oven and bake for about five minutes, do not let the sesame seeds brown.Remove and let it cool. Transfer the seeds into a blender or food processor, add oil and blend to a smooth paste, add more oil if required. Transfer the tahini into an air tight container and store in refrigerator. Use tahini to make hummus and baba ganoush.

Okay it's been a little while since I've shared a sugar free recipe with you. Okay maybe not. But you never can have enough sugar free recipes when you're trying to be sugar free. And these are amazing. Whole Grain. Sugar Free. Blueberry Muffins. You need these. Especially right now. I need 'em too. I need to have a whole load of them in my freezer for those busy mornings when I don't feel like cooking breakfast. Which has seemed like most mornings these days. Things have been rather crazy around here. And speaking of crazy, how has sugar been at your house lately? July has been a month of a lot of holidays and vacations for us. And sugar free just may have slipped a little around here. My son maybe just maybe was encouraged to eat all of his fourth of July parade candy in one day and then may have been sick to his stomach all the next day. But those little teaching moments do the trick, let me tell ya! Now he controls it himself instead of us nagging him about it. ...

Cashew macaroons from Mangalore bakeries have always been my brothers favorite for a very long time....When I was a kid I could never pronounce 'macaroon'......I used to call them 'McEnroe'(yup the famous angry tennis player). I will be seeing my brother after a year today.....and these are for him.....Welcome Anna......I hope you enjoy these McEnroe's. Ingredients Print this recipe 60 grams Egg white (2 eggs), room temperature  130 grams fine Powdered sugar or super fine Caster sugar  1 tsp Vanilla Essence 60 grams Cashew-nuts , chopped Method Take a super clean dry bowl (I mean it...super clean,not even a drop of  water), add in the egg white...just the white(I mean it...not a drop of yolk). Keep an electric beater ready,the blades/whips have to be super clean and dry (you know I mean it) . Preheat oven at 100 degree C, line a baking sheet with parchment paper. Beat the egg whites on high speed for 2 minutes, gradually add in the super fine sugar 1 tbsp at a time ...

Only thing missing in this picture is a hot cup of tea to dip the rusks in, perfect tea time snack. Recipe Source : Ambus Ingredients Print this recipe 1 cup All purpose flour 1 tsp Baking powder pinch Salt 3 Eggs 1/2 cup Castor Sugar 113 grams unsalted softened Butter (1/2 cup) 1 tsp Vanilla extract Method Grease and line a 9 inch square baking pan with butter paper and set aside. Preheat oven at 180 degree C. In a bowl beat sugar and butter till light and fluffy, add in the eggs one at a time beating after each addition.Scrape the down sides. Add vanilla essence and beat till well combined. Sift in the flour, baking powder and salt and beat on slow speed till you have a smooth batter. Pour the batter into the prepared greased pan ,smooth out the surface and bake in preheated oven for 20 minutes or till the cake is completely baked and when toothpick inserted it comes out clean. Let the cake cool down for 15 minutes. Remove from the pan and cut into long pieces or desired shape. Place...

You know what I love? I love healthy recipes with fresh ingredients that turn out the very first time, with very little tweaking and taste delicious. This is one of those. It speaks for itself. Mango Salsa Printable Recipe *Serves 2-4 INGREDIENTS: 2 Ripe Mangoes, peeled and chopped 1/8 Cup green or red onions, chopped 1 Cup Red bell pepper, diced 1 jalapeno pepper, seeded and diced Cilantro, chopped, to taste (optional) 1 Tbsp. fresh lime juice kosher salt, to taste DIRECTIONS: Combine ingredients in a medium bowl. Toss and add salt to taste. Serve immediately or refrigerate until just before serving. I served this with grilled fish atop  this yummy coconut rice . It was light and refreshing; a perfect summer dinner. It would also be delicious served with tortilla chips as a side dish. Recipe Source: healthyfamilycookin.blogspot.com

How are you doing with this summer heat? Do you like it or does it make you a grouch? I know for myself I'm a big old grouch if I get too hot. Either that or I shut down and don't feel like doing anything. When my husband and I were first married we lived in a brick, top-floor apartment. And the summertime was HOT! During the same time the a/c in our car stopped working (and we didn't have the money to recharge it) and get this...our car windows stopped rolling down. Yeah in the middle of the summer. It was pretty miserable til we got them fixed. We had central air in our apartment but it was old and seemed like it cost a million bucks each time you even looked at it. So we hardly ever turned it on. We actually did just fine most of the time because we were students and were gone a good part of the day (in nice air conditioned buildings). But I remember a few horrifically hot and grouchy weekends. We finally agreed that we would use the central air on Sundays. We were both ...

Red Quinoa is an amazing grain. For those of you not familiar with it's amazing-ness yet, be sure to check out the  meet whole foods post all about it . I had someone ask me the other day how it's pronounced because it's spelled so funny. She said she was confused and had been saying it "kin-NO-ah" or something. The real way to pronounce it is " KEEN-wah". So there you go; now you'll know how to read this post. :) One of the things I love about the red quinoa is it's beautiful color. It's just the perfect color to add to dishes with ground beef. I usually adapt recipes that call for ground beef by cutting the meat in at least half and substituting about 1/2 cup of uncooked red quinoa, cooked for every pound of ground beef. I've found that my family still likes the beefy flavor so we do best when I substitute part of the meat in these kinds of dishes rather than omitting it entirely. Here's one of our favorite dishes with red quinoa th...

We've been making pizza  as a tradition every Friday night for years. Our family loves it. It's a quick and easy meal that no one complains about. If it's just our family of four, we usually make two medium to large pizzas. One for the kids that's always the same (pepperoni) and one for the adults. We like to experiment with the adult pizza and come up with a variety of amazing toppings. I've realized that I haven't shared too many of these amazing creations on this blog and I really should. It's been just recently that we've discovered that fresh finely minced garlic is one of the secrets to an amazing vegetarian pizza. We often make vegetarian pizzas for the adult pizza. Especially in the summertime when we have lots of veggies coming out of the garden. I love vegetarian pizzas, but I have loved them even more since we discovered the secret of the fresh garlic. We don't miss the meat when we use it. Try it! It's delicious. Here's one of our...