BECON WRAPPED CHICKEN
4 oz (113 g) Goat Cheese (with Garlic & Herbs)
1/2 Bunch Spinach
1/2 lb (226 g) Chicken Breast (2 Pieces)
Salt, Black Pepper Powder, Paprika, Garlic Powder
12 oz (340 g) Bacon ...
BARLEY SOUP/SOUP E JO
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1 Cup All-Purpose Flour
1 Medium Apple
5 1/2 Tbsp Unsalted Butter
1/4 Cup Sugar
1/3 Cup Brown Sugar
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"Saffron Ice Cream"
- 1/2 Cup Sugar
- 2 Tbsp Cream (Whip Cream)
- 1/4 Tsp Saffron (Zafran)
- 1/2 Liter Milk
- 1/4 Cup Rose Water
- 1 Tsp Salep
1- Soak 1/4 tsp saffron for 20 minutes.
2- boiling water.
1- Pour 2 tbsp cream into a plate, spread the cream across the plate evenly and put it in freezer for 2-3 hours.
2- Boil the milk and pour it into a bowl.
3- Add the saffron and rose water to the bowl and stir.
4- MIx the sugar and the salep in a separate bowl then add it to the milk bowl gradually while stirring.
5a - Place the bowl in a large ice-filled bowl and keep stirring for half an hour. fill with more ice if needed. Put the bowl in refrigerator for half an hour and repeat the above step until it becomes creamy or resembles ice cream.
5b- Pour the mixture into a ice cream making machine and churn for 20 minutes or until resembles ice cream.
6- put the ice cream in a container and freeze it for at least 3 hours before serving.
7- Smash the frozen cream (Step 1).
8- Sprinkle the ice cream with pistachios and frozen cream when served.
Read more about Saffron Ice cream or Akbar Mashti calories and nutritional facts