Couscous Vegetable Farm

A crazy couscous salad for Halloween. By the way i shared my this recipes for a competition in Cookpad UK and I  was winner of the Cookpad UK , Halloween contest 2018.

DSC_0986.JPG

Ingredients

  • 1 sachet couscous
  • 2 beetroots, cooked
  • 2-3 fresh or pickled onions
  • 2 fresh mint leaves
  • 3-4 cherry tomatoes
  • 1 tbsp Olive oil
  • 2 tbsp balsamic vinegar
  • Salt and pepper to taste

How to make it??!!!

Empty the contents of the sachet into a bowl and add boiling water according to the instruction. Stir well and cook for 5 minutes. Then fluff with a spoon to separate the grains.

Add Olive oil and balsamic vinegar, and mix together.

5891412DSC_0984DSC_0996DSC_0995DSC_09891110DSC_0991DSC_09891315DSC_0998

Now in a glass plate, place vegetables and cover them with cooked couscous.


Couscous vegetable salad

Ingredients

1 sachet couscous

2 beetroots, cooked

2-3 fresh or pickled onions

2 fresh mint leaves

3-4 cherry tomatoes

1 tbsp Olive oil

2 tbsp balsamic vinegar

Salt and pepper to taste

How to make it??!!!

Empty the contents of the sachet into a bowl and add boiling water according to the instruction. Stir well and cook for 5 minutes. Then fluff with a spoon to separate the grains. Add Olive oil and balsamic vinegar, and mix together. Now in a glass plate, place vegetables and cover them with cooked couscous.

Persian Stuffed Zucchini (Dolmeh Kadoo)

Dolama or dolmeh is a tasty dish found in Iranian cuisine, Azerbaijan, Turkey, Greece, Arabic countries and Central Asia. The word dolma is a Turkish word and means to fill.  Dolma is the Persian version of stuffed vegetables. You can use eggplant, zucchini, onion, or tomato and stuff with either ground beef or turkey and aromatic herbs.

Up to now, I have shared several recipes for my collection of dolma recipes including: stuffed grape leaves, cabbage rolls, stuffed eggplants, stuffed onions, and today I am going to share my Persian stuffed zucchini.  In Persian language zucchini or courgette  is called Kadoo .

DSC_0983.JPG

Dolma is considered comfort food. These different kinds of dolma are stuffed with either meat and spices, or meat herbs and rice, or there are vegetarian version with rice and herbs and GOOD NEWS IS, all are DELICIOUS.
DSC_0993.JPG

Ingredients

  • 2 large zucchini or Courgette,
  • 300g ground beef or lamb meat
  • 5tbsp semi cooked rice
  • 100g mixed herbs: mint, parsley, coriander, spring onions
  • 1tsp turmeric
  • 2tbsp tomato paste
  • 1tbsp dried dill (I use dried dill because it is more aromatic rather than fresh dill)
  • Olive oil
  • Greek yogurt
  • 1-2 cloves of garlic, grated

DSC_0928.JPG

How to make it??

First of all wash the zucchini. If the skin of the zucchini has been waxed , peel the skin but leaved the skin of if it’s unwaxed. (However large zucchini should be peeled because the skin might be bitter).

DSC_0929.JPG

Then cut each each zuchini into 3 tubes. Scoop out the insides. Keep the insides and add into the pot where you are going cook the zucchini dolma.

For stuffing you need, add rice, chopped fresh herbs, salt, pepper, some turmeric and dried dill to the ground meat and mix ingredients until combine well. Fill each zucchini with the stuffing and settle stuffed zucchini in the pot.

Fill each zucchini with the stuffing and settle stuffed zucchini in the pot.

In a saucepan, add tomato paste, olive oil,  pinch of salt, turmeric and Chilli powder. Saute for 2 minutes. Then, add a cup of water to the tomato paste and bring it to a quick boil.

Pour the sauce on the stuffed zucchini. Simmer over the low heat for about 30-40 minutes, allowing the sauce to reduce.

Meanwhile, mix yogurt with grated garlic. Serve the stuffed zucchini with garlic-yogurt.

DSC_0978DSC_0989DSC_0979DSC_0990DSC_0991DSC_0981DSC_0992DSC_0982DSC_0994DSC_0984DSC_0985DSC_0986


Persian Stuffed Zucchinni

 

Ingredients

  • 2 large zucchini or Courgette,
  • 300g ground beef or lamb meat
  • 5tbsp semi cooked rice
  • 100g mixed herbs: mint, parsley, coriander, spring onions
  • 1tsp turmeric
  • 2tbsp tomato paste
  • 1tbsp dried dill
  • Olive oil
  • Greek yogurt
  • 1-2 cloves of garlic, grated

How to make it??

First of all wash the zucchini. If the skin of the zucchini has been waxed , peel the skin but leaved the skin of if it’s unwaxed. (However large zucchini should be peeled because the skin might be bitter).

Then cut each each zuchini into 3 tubes. Scoop out the insides. Keep the insides and add into the pot where you are going cook the zucchini dolma. For stuffing you need, add rice, chopped fresh herbs, salt, pepper, some turmeric and dried dill to the ground meat and mix ingredients until combine well. Fill each zucchini with the stuffing and settle stuffed zucchini in the pot.

Heat some olive oil in the saucepan. Add tomato paste, pinch of salt, turmeric and Chilli powder. Saute for 2 minutes. Then, add a cup of water to the tomato paste and bring it to a quick boil. Pour the sauce on the stuffed zucchini. Simmer over the low heat for about 30-40 minutes, allowing the sauce to reduce.

Meanwhile, mix yogurt with grated garlic. Serve the stuffed zucchini with garlic-yogurt.

 

 

My Deadly Chocolate Cake

If you are chocolate cake lover, anything you want from a chocolate cake is right here: Most dangerous, most wanted, most delicious cake. The texture is soft, gooey, moist and rich.

DSC_0309.JPG

I am sharing my chocolate cake recipe :). You can make just one layer cake or bake layer cakes.

DSC_0336.JPG

Ingredients

  • 80g plain flour

  • 150g white sugar

  • 50g coca powder

  • 60g melted buttermilk

  • ¼ tsp baking powdered

  • ½ tsp baking soda

  • 1 whole egg

  • 125ml hot milk

  • 2tbsp coffee

  • pinch of salt

  • 200g dark chocolate

  • 150 cream cheese

  • 100g white sugar

  • 50ml milk

  • 1tbsp coca powdered

  • Bourbon biscuit

How to make it??

Preheat the oven to 180C degrees. In a large bowl mix together all dry ingredients. Add melted butter or oil and combine it.

Then add 2tbsp coffee and hot milk to the mixture and mix until come together. Maybe you ask why hot milk? Well, for dissolving of coca powder. Now add egg and stir in until combined.

Line the two pans with flour and then line the bottom of pans with parchment paper. Divide batter among the two pans. Bake for 25 minutes until a toothpick inserted into the centre comes out clean.

Cool on wire racks for 5 minutes and then turn them over and let to cool completely.

Now we make chocolate sauce: In a pot with milk, add sugar and allow to dissolve. Let to boil for 5 minutes on a low heat. After 5 minutes, add coca powder, mix together. Remove from the heat, transfer to a bowl and set aside.

Now we need to prepare chocolate ganache. Melt the chocolate and add soft cheese. Mix until well blended.

Poke some holes with the toothpick in one of the cakes and spoon over that chocolate sauce and add some of chocolate ganache and spread all over the cake.

Place the second cake and spread remaining of the chocolate ganache on the came. Top it with some crushed cookies and chopped strawberries.

DSC_0344DSC_0317DSC_0329DSC_0338DSC_0312DSC_0311DSC_0352DSC_0319DSC_0321DSC_0337DSC_0316DSC_0335DSC_0333DSC_0322DSC_0325DSC_0326DSC_0339DSC_0318DSC_0309DSC_0319DSC_0329DSC_0341DSC_0336


My Deadly Chocolate Cake

Ingredients

  • 80g plain flour

  • 150g white sugar

  • 50g coca powder

  • 60g melted buttermilk

  • ¼ tsp baking powdered

  • ½ tsp baking soda

  • 1 whole egg

  • 125ml hot milk

  • 2tbsp coffee

  • pinch of salt

  • 200g dark chocolate

  • 150 cream cheese

  • 100g white sugar

  • 50ml milk

  • 1tbsp coca powdered

  • Bourbon biscuit

How to make it??

Preheat the oven to 180C degrees.

In a large bowl mix together all dry ingredients. Add melted butter or oil and combine it.

Then add 2tbsp coffee and hot milk to the mixture and mix until come together. Maybe you ask why hot milk? Well, for dissolving of coca powder. Now add egg and stir in until combined.

Line the two pans with flour and then line the bottom of pans with parchment paper. Divide batter among the two pans. Bake for 25 minutes until a toothpick inserted into the centre comes out clean.

Cool on wire racks for 5 minutes and then turn them over and let to cool completely.

Now we make chocolate sauce: In a pot with milk, add sugar and allow to dissolve. Let to boil for 5 minutes on a low heat. After 5 minutes, add coca powder, mix together. Remove from the heat, transfer to a bowl and put it in the fridge to become thick.

Now we need to prepare chocolate ganache. Melt the chocolate and add soft cheese. Mix until well blended.

Poke some holes with the toothpick in one of the cakes and spoon over that chocolate sauce and add some of chocolate ganache and spread all over the cake. Place the second cake and spread remaining of the chocolate ganache on the came. Top it with some crushed cookies and chopped strawberries.

Nachos

If you do not know what to make for tonight dinner and you are looking for something easy and scrumptious, so you can make beef nachos. It’s layers of tortillas, cheese, meat, beans and spices. It’s super delicious, super cheesy and most important is, this beef nachos satisfy all your family members.

So today I made a grand sized platter of beef nachos. I used minced beef but you can use chicken or if skip the meat, still is a meatless super tasty nachos.

Nachos is a traditional Mexican dish consists of tortillas bread or chips with cheese, meat and beans.

DSC_0046.JPG

There are variety of different kind of cheese that you can use. In my recipe I used my favourite orange cheddar cheese, but you can use whatever cheese you like.

For veggies you can add cilantro, spring onions, black/green olives, bell pepper, corn, jalapeños,…

For meat you can use beef, lamb, chicken or make a meatless nachos.

DSC_0064.JPG

Ingredients

  • 400g ground beef
  • 1 large onion, chopped
  • 2 large tomatoes, diced
  • 300g orange cheddar cheese , shredded
  • 3tbsp tomato paste
  • 1 lime juice
  • 5 tortillas bread, cut into small pieces OR a large bag of tortilla chips
  • 200g cooked kidney beans
  • 200g refried kidney beans
  • 1tsp chilli powder
  • 1tsp cumin powder
  • Salt and black pepper

For topping

  • Sour cream
  • Guacamole
  • Pickled jalapeños, sliced
  • Coriander, chopped

 How to make it???

Preheat the oven at 175 C degree.

Cut the tortillas bread into small pieces. Heat the oil and fry pieces of bread until golden, set aside.

Heat the olive oil in a large skillet on medium heat, add chopped onion and saute it until begin soft. Stir in salt, black pepper, cumin and chilli powder. Add ground beef and continue browning the meat.

Once the meat is golden, squeeze lime juice on it. Add kidney and refried beans and tomato paste. Stir ingredients until well combined. Simmer for about 5 minutes.

Line a baking tray with parchment paper. Spread out some pieces of fried tortillas bread and sprinkle some of shredded cheese, then cover it more tortillas , the sprinkle the meat mixture and shredded cheese over the bread. Top the nachos with diced tomatoes.

Place the baking tray into the oven and let to cook for about 15 minutes.

Then remove from the oven and top it with chopped coriander, sour cream, guacamole and DIG  IN 🙂

DSC_0047DSC_0058DSC_0057DSC_0055DSC_0056DSC_0067DSC_0048DSC_0060DSC_0062DSC_0052DSC_0053DSC_0054DSC_0065DSC_0064DSC_0059


Nachos

Ingredients

  • 400g ground beef
  • 1 large onion, chopped
  • 2 large tomatoes, diced
  • 300g orange cheddar cheese , shredded
  • 3tbsp tomato paste
  • 1 lime juice
  • 5 tortillas bread, cut into small pieces OR a large bag of tortilla chips
  • 200g cooked kidney beans
  • 200g refried kidney beans
  • 1tsp chilli powder
  • 1tsp cumin powder
  • Salt and black pepper

For topping

  • Sour cream
  • Guacamole
  • Pickled jalapeños, sliced
  • Coriander, chopped

How to make it??

Preheat the oven at 175 C degree.

Cut the tortillas bread into small pieces. Heat the oil and fry pieces of bread until golden, set aside.

Heat the olive oil in a large skillet on medium heat, add chopped onion and saute it until begin soft. Stir in salt, black pepper, cumin and chilli powder. Add ground beef and continue browning the meat. Once the meat is golden, squeeze lime juice on it. Add kidney and refried beans and tomato paste. Stir ingredients until well combined.

Simmer for about 5 minutes. Line a baking tray with parchment paper. Spread out some pieces of fried tortillas bread and sprinkle some of shredded cheese, then cover it more tortillas , the sprinkle the meat mixture and shredded cheese over the bread. Top the nachos with diced tomatoes. Place the baking tray into the oven and let to cook for about 15 minutes. Then remove from the oven and top it with chopped coriander, sour cream, guacamole and dig in.

Kimchi

I love any kind of salads and pickles. Kimchi is one of those pickles that I enjoy a lot. Kimchi in Korean cuisine is a traditional dish. There are many kinds of kimchi recipes made from salted vegetables. I have attached some photos some of different kimchi.

IMG_20181013_125623

Kimchi was traditionally made in large amounts and then stored in ceramic jars to keep cool. It’s delicious, hot and easy to make.

As you see in the following photos, kimchi is very red due to chilli powder. In some areas of Korea, kimchi is made with less salt and chilli so it is brighter colour and in some area is made with more salt and more chilli powder, therefore, it is deep red colour and very hot. So using chilli powder would be based on your taste, if you enjoy hot dish, so add as much as you like, but in my recipe I made a mild taste kimchi.

This is traditional style kimchi.If you have never made kimchi , this is good chance to learn how to make traditional and easy kimchi.

IMG_20181013_125621.jpg

Ingredients

  • 500 g napa cabbage
  • 6 tbsp salt
  • 1 tbsp white or brown sugar
  • 1 tbsp plus 1 tsp gluten free rice flour ( if you have not access to this kind of flour, simply use plain or all purpose flour)
  • 1 cup water
  • 3 cloves of garlic, coarsely chopped
  • 2 ½ ginger, coarsely chopped
  • 1 small onion, coarsely chopped
  • 2 tbsp fish sauce
  • 1 tbsp chilli powder ( you can add even more, if you wish, it depends on your taste)
  • 1 tsp black pepper
  • 2 spring onions, finely chopped
  • 1 carrot, cut into matchsticks
  • 1 cup radishes( white or red), cut into thin pieces

How to make it??

Slice the cabbage into short strips. In a large bowl with water add add cabbage and 6 tbsp salt. Mix and set aside for an hour.

Meanwhile, make porridge for the kimchi 🙂 at this point, add 1 cup water, and rice flour in a pot and mix it well. Once started to boiling( it takes about 9 minutes). Remove from the heat. Now you have a thin soupy porridge. Let it cool down.

Now, rinse the cabbage under cold running water and drain well thoroughly.

For making the kimchi paste, put garlic, ginger, and onion in the blender and mince them.

Add minced mixture, fish sauce, sugar, black pepper and chilli flakes to the rice flour porridge and mix.

Then add all chopped vegetables to the paste and mix well. Kimchi paste is ready. Now mix the paste with the cabbage leaves.

Store it in a jar or container in the fridge for 2 days until kimchi starts fermenting. At this point kimchi smell sour cabbage and top or surface of the kimchi is bubbling.

You might serve kimchi with rice or soup.

IMG_20181013_125452IMG_20181013_125621IMG_20181013_125502IMG_20181013_125626IMG_20181013_125623IMG-bf61341a4b1d2e6d926c70611436217a-VIMG-bcd326326c4842b92b8cdf885d6e8f5d-VIMG-1cb4d9d3646fd4c322b7029d59e02a57-VIMG-a7feece3fe629cc82dbef14feabfcc32-VIMG-ad25765b57d440d4e41785842bd7033c-VIMG-8f66f4559bc85815e81b70fc89ae30fe-V


Kimchi

Ingredients

  • 500g napa cabbage
  • 6tbsp salt
  • 1tbsp white or brown sugar
  • 1tbsp plus 1tsp gluten free rice flour ( if you have not access to this kind of flour, simply use plain or all purpose flour)
  • 1 cup water
  • 3 cloves of garlic, coarsely chopped
  • 2 ½ ginger, coarsely chopped
  • 1 small onion, coarsely chopped
  • 2tbsp fish sauce
  • 1tbsp chilli powder ( you can add even more, if you wish, it depends on your taste)
  • 1tsp black pepper
  • 2 spring onions, finely chopped
  • 1 carrot, cut into matchsticks
  • 1 cup radishes( white or red), cut into thin pieces

How to make it??

Slice the cabbage into short strips. In a large bowl with water add add cabbage and 6 tbsp salt. Mix and set aside for an hour. Meanwhile, make porridge for the kimchi 🙂 at this point, add 1 cup water, and rice flour in a pot and mix it well. Once started to boiling( it takes about 9 minutes). Remove from the heat. Now you have a thin soupy porridge. Let it cool down.

Now, rinse the cabbage under cold running water and drain well thoroughly. For making the kimchi paste, put garlic, ginger, and onion in the blender and mince them.

Add minced mixture, fish sauce, sugar, black pepper and chilli flakes to the rice flour porridge and mix. Then add all chopped vegetables to the paste and mix well. Kimchi paste is ready. Now mix the paste with the cabbage leaves. Store it in a jar or container in the fridge for 2 days until kimchi starts fermenting. At this point kimchi smell sour cabbage and top or surface of the kimchi is bubbling. You might serve kimchi with rice or soup.

 

Aubergine Pirogue

The meaty aubergine or eggplant with earthy taste is brilliant as ingredient in stew, curry, salad, stuffed, roasted, grilled or deep fried.

DSC_0968.JPG

The following aubergine recipe is a simple vegetarian dish full of flavour and delicious plus pretty easy to prepare it.

DSC_0979.JPG

Ingredients

  • 4-5 large aubergines, sliced lengthwise

  • 1 medium red bell pepper, finely chopped

  • 1 medium yellow bell pepper, finely chopped

  • 1 ½ cups cooked rice

  • 100 g Parmesan cheese, grated

  • small bunch of parsley, finely chopped

  • small bunch of spring onion, finely chopped

  • ½ tsp dried mint

  • salt and pepper to taste

  • Vegetable oil

DSC_0885

How to make it??

Slice and place aubergines in a colander. Then sprinkle salt over it and allow it to drain for 1 hour. Salt draws out excess moisture and the bitterness. After an hour rinse the eggplant under cold water to remove the excess salt and pat it dry.

Preheat the oven to 180C.

In a large skillet, heat the oil and add the eggplant slices. Allow to fry until golden and set aside.

In a large bowl with cooked rice, add chopped bell peppers, herbs, cheese, and spices. Mix until combine well.

In a tart mould set eggplant slices (overlap them a little, as you see in the photos).

Then cover base of the tart mould with eggplant slices too. Now spread rice mixture in the mould. With a spoon press down the rice. Place 3-4 eggplant slices on the top centre of the rice and fold up aubergine slices as you see in the photos.

Put the mould in the oven and allow to bake for about 30 minutes. Then remove from the oven, let it to cool for 5 minutes and then turn the tin up side down.

DSC_0950

Cut the eggplant pirogue into the pieces and serve it with tortilla bread and garlic-yogurt mixture.

DSC_0964DSC_0977DSC_0988DSC_0975DSC_0987DSC_0965DSC_0978DSC_0989DSC_0966DSC_0967DSC_0968DSC_0980DSC_0981DSC_0969DSC_0983DSC_0971DSC_0984DSC_0973DSC_0985DSC_0986

بادمجان ورقه‌ای شکم پر

بادمجان خیلی خوش خوراکه و میشه غذاها و سالادهای خوشمزه و متنوعی رو با اون درست کرد. برای امروز من بادمجان ورقه‌ای شکم پر درست کردم که هم خوش عِطر و مزه هست و هم تهیه اش فوق‌العاده آسون.

در این خوراک از گوشت استفاده نشده و میتونه خوراک مناسبی برای گیاهخوران باشه ولی دستور تهیه ی این خوراک خیلی انعطاف پذیره و می تونید به راحتی گوشت هم اضافه کنید.

مواد مورد نیاز

چهار – یا پنج عدد بادمجان درشت

یک عدد فلفل دلمه قرمزریز خرد شده

یک عدد فلفل دلمه زرد ریز خرد شده

یک پیمانه ونیم برنج پخته

صد گرم پنیر پارمزان یا چدار رنده شده

یک دسته کوچک جعفری خرد شده

دو سه شاخ پیازچه ریز خرد شده

نصف ق چ نعنا خشک

نمک و فلفل به میزان نیاز

روغن زیتون یا هر روغن گیاهی دیگر

چگونه تهیه کنیم؟؟

بادمجان را به صورت ورقه های نازک و طولی برش دهید. برای از بین بردن تلخی بادمجان و اینکه زمان سرخ کردن روغن زیادی بخود نگیرد کمی نمک روی بادمجان ها ریخته و برای 1 ساعت بگذارید بمانند تا آب اضافی آن خارج شود. سپس بادمجانها را زیر آب شیر گرفته تا نمک آن شسته شود و سپس با دستمال بادمچان ها را خشک کنید.

داخل تابه مقداری روغن ریخته و پشت و روی بادمجان ها را سرخ کنید.

فر را روی حرارت 180 درجه سانتیگراد گرم کنید.

داخل یک‌کاسه ی بزرگ برنچ پخته را با پنیر رنده شده – فلفل هاو سبزیجات خرد شده و همینطور ادویه ها مخلوط کنید تا یک‌دست شود.

داخل یک قالب تارت یا هر قالب گرد ورقه های سرخ شده بادمجان را طوری بچینید تا هر ورقه کمی روی ورقه ی قبلی قرار گرفته باشد. وقتی دور قالب را بادمجان چیدید حالا وسط قالب هم چند ورقه بادمجان بگذارید.

مخلوط برنج را وسط قالب ریخته و با قاشق به سمت پایین فشار دهید تا خوب فشرده شود. حالا روی وسط برنج را با چند ورقه بادمجان پوشانده و بادمجان های روی دیواره ی قالب را روی برنج برگردانید : مطابق تصاویر.

قالب را داخل فر گذاشته تا برای 20 تا 30 دقیقه برشته و پخته شود.

قالب را از فر خارج کرده و بعد از 5 دقیقه که کمی خنک شد قالب را پشت ورو کرده تا بادمجان قالبی از ظرف خارج شده و برش دهید. می‌توانید با ماست و سیر و نان این خوراک خوش طعم و قشنگ را میل کنید.


Aubergine piroque

Ingredients

  • 4-5 large aubergines, sliced lengthwise

  • 1 medium red bell pepper, finely chopped

  • 1 medium yellow bell pepper, finely chopped

  • 1 ½ cups cooked rice

  • 100 g Parmesan cheese, grated

  • small bunch of parsley, finely chopped

  • small bunch of spring onion, finely chopped

  • ½ tsp dried mint

  • salt and pepper to taste

  • Vegetable oil

How to make it??

Slice and place aubergines in a colander. Then sprinkle salt over it and allow it to drain for 1 hour. Salt draws out excess moisture and the bitterness. After an hour rinse the eggplant under cold water to remove the excess salt and pat it dry.

Preheat the oven to 180C.

In a large skillet, heat the oil and add the eggplant slices. Allow to fry until golden and set aside.

In a large bowl with cooked rice, add chopped bell peppers, herbs, cheese, and spices. Mix until combine well.

In a tart mould set eggplant slices (overlap them a little, as you see in the photos). Then cover base of the tart mould with eggplant slices too. Now spread rice mixture in the mould. With a spoon press down the rice. Place 3-4 eggplant slices on the top centre of the rice and fold up aubergine slices as you see in the photos.

Put the mould in the oven and allow to bake for about 30 minutes. Then remove from the oven, let it to cool for 5 minutes and then turn the tin up side down.  Cut the eggplant pirogue into the pieces and serve it with tortilla bread and garlic-yogurt mixture.

My Persian Cat

I have a lovely lovely cat, super cute. His name is Malus which means super cute in Farsi. He is 6 years old and so kind, friendly and peaceful.

2.JPG

He is just a gorgeous and clever creature. Every morning, he wakes me up, and  if i ignore him, I will receive several punches.

I take him out for daily walking, yes do not be surprised,  i take him with a lead  for a walk and he loves to visit neighbours and jump top of the walls or sitting for hours and hours on the wooden fence of our garden and staring.

He is just an amazing company that i never get tired of being with him.

When we go out and leave him alone at home, when we get back he just runs and come to us, like a human baby.

He  loves a lot sticks and flies. He is a good hunter. He never ever scratch you .

 

When i take him out for  his daily walk, and  people see a cat with a lead being walk  like a dog , they are  just surprised and  ask me is it a dog or cat? oh we thought it is dog!!!

Oh how friendly, what a lovely cat,may i touch him, and i say , sure , of course you can.

He has a very soft and silky hair. He loves to be brushed everyday.

DSC_0312DSC_0314DSC_0318520140726_084318_LLS20140815_174100

DSC_0311

I love him so much, and I just wanted to introduce him to the  world.

20150315_17370120170312_1343244.JPG6

My Pumkin-Walnuts Dessert

An easy recipe for a delicious and  humble dessert.

DSC_0730.JPG

Ingredients

  • 1 pumpkin
  • ½ cup walnuts, crushed
  • 2 tbsp sugar
  • 1 tsp cinnamon powder
  • 1 tbsp unsalted butter

 

DSC_0716

How to make it???

Preheat your oven to 176 C.

Rinse off the pumpkin. Cut off pumpkin lid. Use a knife to stab outer shell a few times, to allow for ventilation. Then place the pumpkin in a glass baking dish and transfer the dish into the oven to roast for about 45-60 minutes. The duration for roasting depending on the size of the pumpkin.

Meanwhile, melt the butter in a saucepan, add crushed walnuts, sugar and cinnamon and fry for 2 minutes. Set aside.

Once the pumpkin is roasted, Let to cool down, Use a spoon and scrape out the seeds. Cut pumpkin into slices but do not need to separate the slices ( as you see in the photos).

Fill centre of pumpkin with fried walnuts and sprinkle some icing sugar top of it.

DSC_0725DSC_0727DSC_0726DSC_0728DSC_0731DSC_0733DSC_0734DSC_0735DSC_0729

My Pumpkin-Walnuts Dessert

Ingredients

1 pumpkin

½ cup walnuts, crushed

2 tbsp sugar

1 tsp cinnamon powder

1tbsp unsalted butter

How to make it???

Preheat your oven to 176C.

Rinse off the pumpkin. Cut off pumpkin lid. Use a knife to stab outer shell a few times, to allow for ventilation. Then place the pumpkin in a glass baking dish and transfer the dish into the oven to roast for about 45-60 minutes. The duration for roasting depending on the size of the pumpkin. Meanwhile, melt the butter in a saucepan, add crushed walnuts, sugar and cinnamon and fry for 2 minutes. Set aside.

Once the pumpkin is roasted, Let to cool down, Use a spoon and scrape out the seeds. Cut pumpkin into slices but do not need to separate the slices ( as you see in the photos).

Fill centre of pumpkin with fried walnuts and sprinkle some icing sugar top of it.