طريقة عمل الحنيني السريع

 وصفة رائعة خليجية ، ممتازة جدا وسريعة تستطيعون تقديمها في رمضان لها فوائد كثيرة للجيم لما تحتويه من مقادير صحية ، تمنح هذه الوصفة طاقة للجسم من خلال مقاديرها خاصة التمر ، لذا احرصوا على اتباع الطريقة لعمل الوصفة .

طريقة عمل الحنيني السريع

المقادير :

– 3 كوب من الدقيق

– تمر منزوع النوى

– ماء

– ذرة ملح

– زبدة ذائبة

شاهد ايضا  شاهدى بالفيديو كيكة جوز الهند بالزبادي

طريقة التحضير :

– قمي بعجن الدقيق والملح والماء حتي يتكون عجينة لينة .

– ثم قطعي العيجنة اقراص وضعيها في الصاج وتحمر من الوجهين وذلك لعمل الخبز ويمكنك شراء خبز جاهز

– بعد ان ينضج الخبز جمعيه وقطعيه ثماخلطيه مع التمر المنزوع النوى .

– اضيفي اليهم الزبدة ثم افرمي الخليط بالكامل داخل المفرمة .

– ضعيه في قدر على النار ثم ضعي باقي الزبدة واتركيه على نار هادئة مع التحريك .

– ضعيه في اطابق التقديم وبالهنا والشفا .

شاهد ايضا   شاهدى بالفيديو طريقة صينية السمك بالبطاطس والزيتون

فوائد التمر :

– يحتوى على :

– الفيتامينات

– المعادن

– الفسفور

– الصوديوم

– البوتاسيوم

شاهد ايضا   شاهدى بالفيديو خطوات عمل أصابع البقلاوة بالجوز

اضرار التمر :

تناوله بشكل مفرط يؤذي مرضي السكر .

شاهد الفيديو اضغط هنا

يناير 26, 2026

شاهد بالفيديو| طريقة عمل الحنيني السريع

The Benefits Of Using Silicone Kitchen Utensils

 

 Kitchen utensils today can be made of rubber, wood, plastic, glass, stainless steel and metals with non-stick coatings. The latest addition to this list is silicone coated or silicone kitchen utensils. They have become an important part of modern kitchens. Silicone is found in kitchen products ranging from cookware sets to baking pans and pastry brushes.

The Benefits Of Using Silicone Kitchen Utensils

Silicone is a synthetic rubber polymer made by combining silicon with oxygen, hydrogen, carbon and other elements. If you are unsure about using silicone kitchen utensils, here are some advantages they offer:

Variety- A huge variety of silicone kitchen utensils are available in a range of colors and designs. Not only they are beautifully designed, but also highly functional. They can add a splash of color to your kitchen. You can also find a range of bake ware and storage items.

Easy to Maintain- These utensils can be cleaned just as the regular ones, either by hand or in the dishwasher. They do not accumulate residual substances or stain easily. They are easy to clean and maintain and retain their vibrant colors. They do not retain odors and flavors of the food cooked in them. They are hypoallergenic and contain no open pores to harbor bacteria.

Rust Proof- Unlike other metal utensils, the ones made of silicone are rust proof and are less likely to corrode. They use very little oil to cook.

Afforable- They can easily be found at local stores for good prices.

High Temperature Resistance- They are resistant to damage by heat and can resist temperature up to 400 degrees Fahrenheit. This makes them ideal for a range of cooking tasks, serving and storing of hot food.

Nonstick Capability- Silicone cooking utensils have excellent non-stick capability which allows you to use a little oil or fat.

Environmental Friendly- They are a good replacement for disposable containers like, baking paper and cupcake paper. They are biodegradable and can be recycled. They can be used for many years and are not hazardous when disposed of.

Some of the other benefits include:

- Freezer, refrigerator, oven and microwave safe 

- Dishwasher safe 

- Can be easily folded and stacked without spoiling their shape 

- Cools down quickly after use 

- Non-porous

The various benefits offered by silicone kitchen utensils have earned them a lot of loyal customers. You should always use high quality food grade utensils for durability. It is always safe to cook utensils using top grade silicone which is approved

يناير 26, 2026

The Benefits Of Using Silicone Kitchen Utensils

Here the Difference Between Asiago, Romano, and Parmesan Cheese

 

If there’s one thing we can probably all agree on, it’s this: Cheese has the power to make any dish better. But that’s not to say we don’t play favorites.

Some of us prefer sharper, saltier cheeses that pack a punch, while others gravitate towards more mild, soft cheeses that have a melt-in-your-mouth kind of quality. And while it may be easy to quickly spot the difference between say, a cheddar or a Swiss, others can go a bit incognito.

Take Asiago, Romano, and Parmesan, for example—while all three cheeses hail from Italy, they’re each made differently and have very distinct flavors. And yet some of us find ourselves mixing them up.                       

Here’s how to spot the differences the next time you find yourself around a cheese board.

Asiago Cheese

According to Chef Marc Bauer, Master Chef at the International Culinary Center®, Asiago comes from the Vicenza and Trento regions of Italy. It’s made with cow’s milk—either unpasteurized or commercial pasteurized, depending on the brand—which is what gives it that mild flavor.

But if you’re struggling to picture just what Asiago looks like, that may be because it often turns up in different forms, ranging from hard to semi-soft, depending on how it’s made and how long it’s been aged. Compared to Parmesan or Pecorino Romano, which are much dryer, Asiago is a pretty moist. Melt it on top of crusty bread or use it to doctor up some some veggies—either way, it’ll create the perfect layer of cheesy goodness.

Pecorino Romano Cheese

Pecorino Romano comes from the Lazio, Sardinia, and Tuscany (pecorino Toscano) regions of Italy, according to Bauer. But aside from just location, Romano is set apart from other cheeses for one other main reason: It’s made with unpasteurized sheep’s milk (sheep isPecora in Italian), which gives it a sharper flavor than those made with cow’s milk.                         

Pecorino Romano is hard, dry, and salty, often found grated over pasta, or blended into meatballs rather than eaten all by itself. To mellow its salty bite, pecorino Romano is often blended with a more mild cheese, like Parmesan.

“Pecorino Romano is cooked pressed,” explains Bauer, “meaning it is heated when inoculated with bacteria and therefore tends to precipitate the curd.” This process is also what creates other hard cheeses like Parmesan, Swiss, Comte, and Manchego.

But its stronger, saltier flavor, also has a lot to do with how long it’s been aged. And according to Bauer, Pecorino Romano cheeses are typically aged for 8-12 months, and the longer it’s aged, the stronger its flavor.            

Parmigiano Reggiano (aka Parmesan)

Travel a little further north in Italy, and you’ll find the regions of Emilia-Romagna and Lombardy, where the ever-popular Parmigiano Reggiano was first created. Just like Pecorino Romano, Parmesan is also cooked pressed, resulting in a hard cheese and an even harder rind surrounding it.       

And while it may look similar to Romano when it’s grated over pasta, Parmesan has a milder taste. That’s largely due to the fact that it’s made with unpasteurized cow’s milk rather than more assertive tasting sheep’s milk.

It also has a slightly higher fat content—32 percent, versus Pecorino Romano’s 29 percent—adds Bauer, and is typically aged for a longer period of time, ranging from 12-24 months. In fact, you can even find Pecorino Romano aged for as long as 4 years   “Overall, the flavor is mild but has exquisite tones that improve or enhance the food it is served with,” says Bauer.

يناير 26, 2026

Here the Difference Between Asiago, Romano, and Parmesan Cheese

enormous pile of green goods scraps and unused components

So, you've got simply finished getting ready the world's most wonderful chili. whereas it slowly simmers on the stove prime, you're taking pride in your accomplishments. But, currently you're left with an enormous pile of green goods scraps and unused components. You cringe at the terribly thought of however dearly-won those vegetables were, particularly if you opted to take a position within the organic selection.

Whatever you are doing, do not THROW THEM AWAY!

Seriously, most vegetables are not funded by large government subsidies, therefore their costs are not by artificial means low (Yeah, that is right, i am providing you with the side-eye meat, dairy, wheat, soy, and corn..you should suspend your heads in shame! 

I promise to not digress to any extent further.

If you're involved that you simply spent your entire check on recent vegetables, then confirm you're victimization them for all they're value. So, here's what you'll do...

Gather up all of your scraps (you will store them within the electric refrigerator till you've got concerning five cups) and switch them into a do-it-yourself stock. (Please, do not cringe at the term "homemade"- it is not nearly as onerous as you're thinking that, I promise! 

What are you able to use? just about anything!

- Garlic, shallots, onion tops, and peels 

- Broccoli and cauliflower stems 

- Potato peels 

- Herb stems 

- Celery greens 

- Carrot and parsnip peels 

- Pea pods 

- Chard and kale stems 

- Leek greens 

- Bell pepper remnants 

- the probabilities area unit endless!

1. Place the vegetable scraps in a very 5- quart stock pot. Fill it to the highest with cold water and oceanson with sea salt and pepper.(This may be a large and in my book. you're in complete management over whether or not you wish it to style like green goods stock or a salt-lick!) you'll add extra herbs, reminiscent of parsley, sage, rosemary, or thyme. the flavour of this vegetable stock are utterly obsessed on your favorite flavors!

2. Bring the water to a boil, flip the warmth down, and let it simmer, uncovered, for concerning associate degree hour. (Periodically check for floating "ick" and skim off. what's floating "ick"? Trust Pine Tree State, you may realize it once you see it!) 

3. rigorously strain scraps out of the stock

4. when stock has cooled utterly, store it within the electric refrigerator for a number of days or freeze.

See? Quick, painless, AND you only got a full heap a lot of bang for your green goods buck!

يناير 26, 2026

enormous pile of green goods scraps and unused components

 I love home canning 

 I love home canning. there's immense satisfaction in seeing

the gorgeous canned foods lined au fait the counter when I actually have finished canning a batch of food. However, not all of my canning efforts area unit undefeated. Listed below area unit seven things which will fail once canning and what you'll be able to do to assist stop a number of these failures.

Foods Darken in high of Jars 

• The liquid failed to cowl all of the food. cowl the food totally before capping the jars. As long because the jars were processed properly the darkened color doesn't imply spoilage. 

• The food wasn't processed long enough to destroy the enzymes. forever method the food by suggested strategies and for the suggested times. 

• Air was sealed within the jars either as a result of the pinnacle area was overlarge or air bubbles weren't removed. to get rid of air bubbles, run a rubber spatula between the food and therefore the jar before golf shot the lid on.

Loss of Liquid throughout process 

• If your food isn't heated before packing it'll cause loss of liquid throughout process. 

• Foods packed too tightly. 

• Air bubbles not far from jars before process. Run a rubber spatula between food and jar to get rid of air bubbles. 

• The jars weren't lined with water in a very boiling water bathtub canner. Jars ought to be lined one in. higher than tiptop in water bathtub canner throughout the method. 

• throughout pressure canning, the temperature was allowed to fluctuate. The temperature throughout pressure canning should stay constant. 

• Starchy foods can absorb liquid; there's nothing that you just will do to stop this.

Fruit Floats 

• The fruit is lighter than the sirup. Use firm ripe fruit and warmth the fruit before packing it. Use light-weight or medium sirup and pack fruit as approximate as attainable while not crushing it.

Buckled Lids 

• The screw bands were too tight throughout process. confirm to merely gently screw the lids on before process. 

• Food spoilage will cause gases within the jar to force the lid to buckle or open. forever method the foods per suggested times and strategies to stop spoilage.

Jars Seal so open 

• Food spoilage will cause this. don't eat any foods that you just suspect is also spoiled. 

• Food particles left on the waterproofing surface will cause the jars to return open. confirm to wipe the edges of the jars with a clean textile before waterproofing. 

• Cracks within the jars won't permit jars to remain sealed. confirm to fastidiously examine all jars before victimization them.

Green Vegetables Become Brown 

• Vegetables area unit overcooked or too mature for canning.

Lids Become rusty or unsound 

• Lids will become rusty or unsound if the foods don't seem to be ready properly. forever follow suggested tips. 

• Incorrect head area in your jars. 

• Not removing the bands before storing the sealed jars. once jars area unit able to be hold on, take away the bands so clean and dry them before storing for ensuing use.

The most dangerous issue which will fail in canning is spoilage. Food that's spoiled or that you just believe is also spoiled ought to ne'er be devoured. a number of the foremost obvious signs of spoilage embody gas bubbles and running liquid, soft, mushy, slimy, or mouldy food, cloudy liquid, leaky jars, bulging lids and unnatural odors and colours. it's forever best to be safe than sorry. lose any foods you suspect to possess spoiled.

The best thanks to stop most of the issues listed higher than is to create absolute to follow all directions for the process of your foods. I additionally realize that if I try and do "too much" at just one occasion I become bored and have a tendency to create mistakes that cause my jars to not end up properly. it's best to merely do many batches of food at a time and take an opportunity in between.

Although you'll forever have many cans that do not end up properly, the additional you'll be able to food, the less mistakes you'll have. therefore keep canning and enjoying our nice fruits and vegetables all year long.

يناير 26, 2026

I love home canning

Bake It Better by Matt Adlard - Penguin Books Australia‏

While the holidays bring smells of gingerbread and sugar

cookies, pumpkin pie, and nutty brownies, baking is a year-round hobby for many, which is great for their friends and family, but not the best when you're trying to maintain healthy lifestyle. It's easy to get caught up in the fun of baking and forget about the sugar, butter, and extra calories that go with it, but a few simple tips and tricks can help you maintain the fun (and the yum), while holding onto the healthy principles that support overall good health and wellbeing.

Quality Matters

Even if you did not make any ingredient type or quantity changes to your recipe, simply making sure you purchase high-quality products can improve the nutritional value of your baked goodies.

Chocolate

For example, when you make brownies, do you buy Dutch-processed cocoa powder or natural unsweetened cocoa powder? If you buy processed, it is an ingredient you can improve. Even if you buy natural cocoa powder, you can kick the ingredient up a notch by going for raw cacao powder (no, cocoa and cacao are not the same thing), which offers more nutritional benefits.

Sugar

The quality of your sugar matters too. Do you buy the same old bag of white granulated sugar? You can get the same sweetness and even a little more actual flavor with raw cane sugar (that has not been bleached or overly processed).

Butter & Milk

Now, when it comes to butter, we have a question for you... What color is it? Is it almost white or is it yellow? Butter from pasture-raised, grass-fed cows is yellower and creamier than the usual garden variety butter you see at the supermarket, and it is higher in omega-3 fatty acids, vitamin K2 and other good-for-you nutrients. The same goes for other dairy ingredients, like milk. Choosing organic milk from pasture raised, grass fed cows is much better for you than generic milk.

Eggs

Eggs, preferably organic, from pasture-raised hens provide the most nutritional benefit AND, being a product from a healthier and happier hen, will do a better job binding your ingredients.

Tips and Tricks

Once you're committed to buying high-quality ingredients, you can use these tips to make your baked goods a little healthier.

Cut the fat by ¼. If the recipe calls for 1 cup of butter, use ¾ cup.

Cut sugar by ¼ to ½.

Add finely grated beets to brownie or other chocolate recipes and reduce sugar by ¼.

Make cookies and brownies smaller.

Substitute ¼ of the white flour in your recipe with buckwheat or almond flour.

Keep the cake frosting thin. Add moisture to inner layers by brushing apple juice on the layers surrounding the frosting.

Make pie crust out of meringue.

Happy Baking!

Watch video Press here

يناير 26, 2026

Bake It Better by Matt Adlard - Penguin Books Australia‏

Chicken seems to be a universal meat

 Chicken is thought-about one of the universal meats all over the world.

thus before creating any chicken formula it's suggested to grasp the fundamental strategies of storing it. whereas shopping for it from supermarkets continuously scan the 'Use By' date. The fresh, raw chicken will be all right hold on in its original package for 1-2 days in icebox. If you do not have any plans to cook it in real time it ought to then be unbroken within the electric refrigerator. Chicken meat starts to point out signs of {freezer|deep-freeze|Deepfreeze|deep electric refrigerator|electric refrigerator|fridge} burn once unbroken in freezer for months. once this there area unit obvious signs of a white 'cooked' like look on some elements of the meat. it's not suggested to stay chicken in electric refrigerator for over four weeks.

Chicken is thought-about one of the universal meats all over the world.

The various chicken forms comparable to boneless , skinless chicken breasts and thighs will be unbroken within the electric refrigerator and used whenever you want. Either they'll be turn over meal-size parts then unbroken in deice packages for state change.

It is continuously safe to use associate airtight packaging which might facilitate in state change chicken with success.

Steps to be unbroken in mind before mistreatment raw chicken at home:

Once you reach home, chicken ought to be unbroken within the icebox among quarter-hour. different medium food things ought to be unbroken at all-time low of refrigerator in order that it doesn't cross- contaminate with it.

Firstly wipe the chicken from within and outdoors with room paper then throw paper in real time to forestall spreading of bacterium and wash hands.

Trim away the surplus chicken fat around it

After mistreatment cutting boards and knives they {must} be washed in plight and additionally hands must be washed totally before and once it.

Then tightly wrap it in foil, plastic, paper then freeze chicken in a very separate electric refrigerator

The temperature of refrigerator ought to be between 0°C and 5°C degrees.

Usually refrigerator features a temperature system if not then a non-mercury measuring system can even be wont to monitor it.

It is suggested to stay chicken in fast freeze compartment

The defrosted chicken ought to ne'er be refreezed

Reasons behind these preventive  measures is that raw chicken has additional probabilities of developing harmful {salmonella|enteric bacterium|enterobacteria|enterics} bacteria. If this bacterium is transferred to figure surfaces, utensils or hands, it may contaminate foods. additionally chicken wants careful handling and correct change of state because it will cause generally illness. It ought to be unbroken in mind that for creating delicious chicken recipes the chicken must always be medium utterly.

Jennifer Luec is into writing helpful articles for audio and food trade. but during this article she describes strategies to stay raw chicken safe. the following tips will facilitate readers to cook chicken recipes that area unit another kind of simple recipes.

يناير 26, 2026

Chicken seems to be a universal meat appearing in almost all cultures