Pakistani 1, RS

Me And My Friends Kuwait sea

Tacos de Lengua

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Classic Waffles By chef Imtiaz Ali

Classic Waffles

Prep Time:10 Min Cook Time:15 Min Ready In:25 Min

Ingredients

2 cups all-purpose flour

1 teaspoon salt

4 teaspoons baking powder

2 tablespoons white sugar

2 eggs

1 1/2 cups warm milk

1/3 cup butter, melted

1 teaspoon vanilla extract

Directions

In a large bowl, mix together flour, salt, baking powder and sugar; set aside. Preheat waffle iron to desired temperature.In a separate bowl, beat the eggs. Stir in the milk, butter and vanilla. Pour the milk mixture into the flour mixture; beat until blended.Ladle the batter into a preheated waffle iron. Cook the waffles until golden and crisp. Serve immediately.

Nutritional Information 

Amount per Serving Calories: 379 | Total Fat: 16.2g | Cholesterol: 123mg

waffles By Chef imtiaz Ali

                                                                                        

Prep Time:10 MinCook

 

Ingredients

2 cups all-purpose flour

1 teaspoon salt

4 teaspoons baking powder

2 tablespoons white sugar

2 eggs

1 1/2 cups warm milk

1/3 cup butter, melted

1 teaspoon vanilla extract

Directions

In a large bowl, mix together flour, salt, baking powder and sugar; set aside. Preheat waffle iron to desired temperature.In a separate bowl, beat the eggs. Stir in the milk, butter and vanilla. Pour the milk mixture into the flour mixture; beat until blended.Ladle the batter into a preheated waffle iron. Cook the waffles until golden and crisp. Serve immediately.

Nutritional Information 

Amount per Serving Calories: 379 | Total Fat: 16.2g | Cholesterol: 123mg

Barbecued fish burgers By Chef Imtiaz Ali,

Ingredients

4 x 175g Sebago potatoes, scrubbed

2 tablespoons lemon pepper seasoning

4 x 150g snapper fillets

olive oil cooking spray

4 wholegrain rolls, halved

4 oak leaf lettuce leaves

1 Lebanese cucumber, sliced into ribbons

1 carrot, peeled, sliced into ribbons

1/3 cup lemon tartare sauce

125g low-fat natural yoghurt

2 tablespoons chopped chives

lemon wedges, to serve

Method

Preheat oven to 200C. Place potatoes directly onto oven rack. Bake for 50 minutes or until cooked through.Heat barbecue plate and grill on medium-high heat. Sprinkle lemon pepper over fish. Spray lightly with oil. Barbecue fish for 3 to 4 minutes each side, turning carefully with a spatula, or until just cooked through.Spray rolls lightly with oil. Chargrill, cut-side down, for 1 minute.Divide lettuce between roll bases. Top with fish, cucumber, carrot, tartare sauce and bread roll tops.Cut a cross in top of each potato. Squeeze bases gently to open. Combine yoghurt and chives. Spoon onto potatoes. Serve with fish burgers and lemon wedges.

On road is very big problem , if ?

what watch in my kitchen

Kuwait city evening time to day

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Amazing places,

Kuwait city ,

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Mini-Calzones By chef imtiaz

Spinach and Feta Mini-Calzones

Ingredients

1 sheet Pepperidge Farm® Puff Pastry
1 tablespoon olive oil
1 small onion, chopped
1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry
1/2 cup crumbled feta cheese (plain or flavored)
1/4 teaspoon ground black pepper

Directions

Thaw pastry sheet at room temperature 30 minutes. Preheat oven to 400 degrees F.Heat oil in skillet. Add onion and cook until tender. Add spinach and cook 3 minutes. Stir in feta cheese and pepper. Let cool. Unfold pastry sheet on lightly floured surface. Roll into a 12 inch square. Cut pastry into 4 (3x12-inch) strips and cut each strip into 4 (3 inch) squares. Brush edges of squares with water. Place about 1 tablespoon spinach mixture in center of each square. Fold pastry over filling for form triangles. Press edges to seal. Place pastries on baking sheet.

Bake 15 minutes or until golden.

Mini-Calzones By chef imtiaz

Spinach and Feta Mini-Calzones

Ingredients

1 sheet Pepperidge Farm® Puff Pastry
1 tablespoon olive oil
1 small onion, chopped
1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry
1/2 cup crumbled feta cheese (plain or flavored)
1/4 teaspoon ground black pepper

Directions

Thaw pastry sheet at room temperature 30 minutes. Preheat oven to 400 degrees F.Heat oil in skillet. Add onion and cook until tender. Add spinach and cook 3 minutes. Stir in feta cheese and pepper. Let cool. Unfold pastry sheet on lightly floured surface. Roll into a 12 inch square. Cut pastry into 4 (3x12-inch) strips and cut each strip into 4 (3 inch) squares. Brush edges of squares with water. Place about 1 tablespoon spinach mixture in center of each square. Fold pastry over filling for form triangles. Press edges to seal. Place pastries on baking sheet.

Directions

Bake 15 minutes or until golden.
He

at oil in skillet. Add onion and cook until tender. Add spinach and cook 3 minutes. Stir in feta cheese and pepper. Let cool. Unfold pastry sheet on lightly floured surface. Roll into a 12 inch square. Cut pastry into 4 (3x12-inch) strips and cut each strip into 4 (3 inch) squares. Brush edges of squares with water. Place about 1 tablespoon spinach mixture in center of each square. Fold pastry over filling for form triangles. Press edges to seal. Place pastries on baking sheet.
Bake 15 minutes or until golden.
Bake 15 minutes or until golden.
 

Bast carving By Chef Imtiaz

finger food by chef imtiaz

 corn chesee boll,

 Munch rice pepper roll,

Grill marrow on ray bread, 

Me And My Friend

cheese patter, By chef Imtiaz

Avocado and four bean pasta salad By Imtiaz Ali,

Ingredients (serves 4)

100g dried wholemeal spiral pasta

100g can four bean mix, drained, rinsed

1 medium tomato, chopped

1 medium avocado, chopped

20g baby spinach

1 tablespoon balsamic dressing (see note)

Method

Cook pasta in a saucepan of boiling salted water, following packet directions, until just tender. Drain. Transfer to a large bowl. Set aside to cool.Add bean mix, tomato, avocado, spinach and dressing to pasta. Toss to combine. Serve.

Notes

Make your own dressing: place 1 tablespoon olive oil and 2 teaspoons balsamic vinegar in a screw top jar. Season with salt and pepper. Secure lid. Shake to combine.Cooking class: Draining: Place a large sieve over a bowl or sink. Pour contents of four bean mix can into sieve. Lightly shake to drain. Rinse under cold running water. Lightly shake sieve again to drain beans.

Avocado and four bean pasta salad By Imtiaz Ali,

Ingredients (serves 4)

100g dried wholemeal spiral pasta

100g can four bean mix, drained, rinsed

1 medium tomato, chopped

1 medium avocado, chopped

20g baby spinach

1 tablespoon balsamic dressing (see note)

Method

Cook pasta in a saucepan of boiling salted water, following packet directions, until just tender. Drain. Transfer to a large bowl. Set aside to cool.Add bean mix, tomato, avocado, spinach and dressing to pasta. Toss to combine. Serve.

Notes

Make your own dressing: place 1 tablespoon olive oil and 2 teaspoons balsamic vinegar in a screw top jar. Season with salt and pepper. Secure lid. Shake to combine.Cooking class: Draining: Place a large sieve over a bowl or sink. Pour contents of four bean mix can into sieve. Lightly shake to drain. Rinse under cold running water. Lightly shake sieve again to drain beans.

Lemon and garlic chicken skewers with lentil salad By Chef Imtiaz

Chicken coleslaw sandwiches By chef imtiaz

Chicken coleslaw sandwiches

Makes

2 sandwiches

Ingredients

1/2 cup finely shredded cabbage

1 small carrot, grated

1 green onion, thinly sliced

2 tablespoons mayonnaise

1 teaspoon lemon juice

4 baby cos lettuce leaves

4 slices wholegrain bread, buttered

60g shaved chicken

Method

Combine cabbage, carrot and onion in a large bowl. Add mayonnaise, juice, and salt and pepper. Toss to combine.Arrange 2 lettuce leaves over 2 slices of bread. Top with chicken and coleslaw. Top each sandwich with another lettuce leaf, then remaining bread. Cut in half and wrap tightly in plastic wrap.

Honey Grilled Chicken BY Chef Imtiaz ALI balti,

Honey Grilled Chicken

Ingredients

2 tablespoons butter or margarine

1 clove garlic, chopped

1/3 cup honey

1 tablespoon lemon juice

4 skinless, boneless chicken breast halves

Directions

Preheat a grill for medium heat.Melt butter in a skillet over medium heat. Add the garlic, and cook until fragrant, 1 to 2 minutes. Whisk in honey and lemon juice. Reserve half for basting, and brush the other half onto the chicken breasts.Lightly oil the grill grate, and place chicken on the grill. Cook for 6 to 8 minutes per side, turning frequently. Baste often during the last 5 minutes. Chicken is done when the meat is firm, and juices run clear.

My city Karachi (Pakistan)

BBQ menu,