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Sponge Cake

Sponge Cake

1/2 Cup All Purpose Flour 2 Eggs 1/2 Cup Sugar 1 Tsp Lemon Juice 1/4 Tsp Cream Of Tartar 1 Tsp Vegetable Oil PREPARATIONS: 1- Separate the egg yolks and whites. DIRECTIONS: 1- Beat the egg yolks until pale and creamy. 2- While whisking, stir in sugar, lemon juice and 2 Tbsp cold Water. 3- Whisk in flour gradually. 4- In a separate bowl, beat the egg whites until soft peak. 5- Mix in cream of tartar. 6- Add the egg white to the egg yolk mixture and stir using a spoon or spatula. (Shown in the video). 7- Grease a bakeware with vegetable oil, transfer the batter to the bakeware. 8- Preheat oven to 325 F (163 C), bake the sponge cake for an hour. 9- Cut the cake in half and fill it with any filling you would like.

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Sponge Cake Calories & Nutrition Values

Sponge Cake Calories & Nutrition Values

Sponge cake is the mother of all cakes. Whether you're making a birthday cake or an anniversary cake, chances are you are going to need a perfect sponge cake to start with. Sponge cake contains high amounts of Selenium. Selenium normalizes the thyroid function and plays a effective role in detoxifying our body. One serving (3.5 oz / 100g) of Sponge Cake has 286 calories (33 calories from fat). It contains 10 percent Iron and less than 3 percent calcium. One serving contains 3.7g total fat (1.1g saturated fat), 128mg cholesterol, 49mg sodium, 123mg potassium and 58.2g total carbohydrates (0.7g dietary fiber). Sponge cake contains about 7g protein in one serving.

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barley soup, soup e jo, recipe
Watch Videovideo          Did you like this recipe? 

  BARLEY SOUP

"Soup e Jo" Recipe

  • 1 Cup Pearl barley
  • 2.5 cups chicken broth (or 2 pieces chicken)
  • 1 Bunch Parsley, Cilantro
  • 3 small carrots
  • 1 Small Onion
  • 1 Medium potato
  • 4 Tbsp Vegetable Oil
  • 1 liter (33.8 fl oz) Milk
PREPARATIONS:

1- Soak the pearl barley for 2 hours.
2- Grate the Carrots and a potato.
3- Mince the Parsley and cilantro.
4- Dice the onion.
5- Boil 5 cups of water.

DIRECTIONS:

1- Put the chicken thighs in a pot, add some salt and boiling water. Cover the pot with the lid and let it simmer for 35 Minutes. (You will need the chicken broth, if you already have chicken broth skip this step)
2- Drain the soaked pearl barley and put it in a pot.
3- Add boiling water to the pot until it covers the barley.
4- Cover the pot with the lid (Make sure to crack the lid so that a little steam can escape).
5- Cook the barley at low heat for 25 to 30 minutes.
6- In a large pot pour in 2 tbsp vegetable oil and add the diced onions until translucent.
7- Add the grated carrots and potato to the pot.
8- Pour in the cooked barley to the pot.
9- Pour in 2.5 cups of chicken broth to the pot and stir well.
10- Add the herbs (Minced parsley and cilantro) to the pot, stir well and let it simmer for 10 minutes.
11- Meanwhile, boil 1 liter (33.8 oz fl) of milk.
12- Add the boiled milk to the pot and stir thoroughly.
13- Keep stirring occasionally, and let it cook until the soup thickens at low heat.


Read more about  Soup e Jo calories and nutritional facts