Balah el sham (egyptian dessert)

Ingredients:


1 cup water

¼ cup butter

1½ cup flour

¼ teaspoon salt

1 tablespoon soft semolina flour

4 egg

Cold sugar syrup



Directions:

Put water and butter in a pan on the stove (medium heat) till boiling.

Sift flour, salt, and semolina flour.

Add at the same time flour mixture and the butter to the water and mix it well, untill you get soft, light dough that not sticks in the pan, then remove away from the stove.

Add the first egg and mix it well with the dough then add the second one and make sure that you don't add an egg till the previous one is combined with the dough till you finish all the eggs.Place the dough in a pastry bag with the star shape tip

Heat oil in a deep fryer.

Press on the pastry bag with your hand and cut the dough close to the oil with a scissors around 3 cm long. Leave it till turned into golden color. Repeat the previous steps making sure not to put a lot of the dough at once in the oil.

Remove from the oil and place on a Kitchen towel. Dip directly into the cold syrup. Take out of the syrup and place onto a serving plate.

The Syrup:
is a mix of one part of 2 cups ofwater, 2 cups of sugar boiled in addition to lemon juice boil untill it gets little thick.

Chicken breast with tomato sauce

Ingredients:

Skinned boneless chicken breasts

Olive oilChopped onion

Brown sugarFresh

tomato juice

Tomato sauce

Chopped dry mint

Mustard

1 table spoon of grinded garlic

Direction:

• Heat little oil in a pan over medium fire. Fry chopped onion and then add brown sugar. Mix well and add tomato juice, tomato sauce, dry mint and mustard. Toss well and leave to simmer on a low heat until it boils. Set aside to cool.

• Brush a tray with oil and place chicken breasts side by side and cover with the ready tomato sauce.

• Place the tray in oven of 180 degrees until the chicken breasts are well cooked. The upper flame of the oven can be switched on in the last five minutes.

• Cut the chicken in slices and serve, either hot or cold.

Cream of Broccoli soup

Ingredients:

¼ kg Fresh broccoli

1 medium chopped onion

¼ cup Chopped celery

5 tablespoon all purpose flour

6 cup Chicken stock

¼ teaspoon Salt and Pepper

2 cup whipping Cream

Directions:

• Separate the Flower head of the broccoli from the stem peel off the outer skin of the stem and cut into small pieces.

• Heat a tablespoon of butter in a large pot. Add the onion and celery and sauté for five minutes. Add stem slices of broccoli

.• Add the chicken stock and leave the mixture to cook over a medium heat for 30 minutes.

• Put celery, onion, and broccoli in a blender and mix until it becomes a thick paste then move back to the pot over low heat.

• Add the whipping Cream, salt and pepper to the paste, and mix well and let cook for few minutes.

• Place the flower of the broccoli in boiling water and simmer for two minutes. Remove and place instantly in cold water in order to keep the green color of the broccoli. Place on top of the soup for decorating when served.