tag:blogger.com,1999:blog-58519942693539010722024-03-13T00:18:10.156+01:00cuisine show de latifa Blog de cuisine de latifa 2015Anonymoushttp://www.blogger.com/profile/13180035494594426328noreply@blogger.comBlogger199125tag:blogger.com,1999:blog-5851994269353901072.post-22340502207750093762017-08-30T20:23:00.000+01:002017-08-30T20:23:53.067+01:00المرصح حلويات الاعياد و المناسبات السعيدة<div dir="rtl" style="text-align: right;" trbidi="on">
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ايام مباركة على كل المتابعين<br />
حلوى راقية و انيقة تستهل تكون في طاولتكم و تتمتعوا بيها مع قهوة و حولكم افراد العائلة<br />
بالهنى لجميع<br />
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المقادير<br />
250غ زبدة طرية<br />
4 ملاعق لوز مرحي<br />
4 ملاعق سكر<br />
صفار 2 بيضات<br />
نصف ملعقة خميرة كميائية<br />
فاني<br />
فرينة<br />
للديكور<br />
للوز بدون قشور<br />
شكولا للطلي<br />
شكولا قوالب<br />
كرز مجفف<br />
سكر رطب<br />
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التحضير<br />
نأخذ الزبدة طرية ونقطعها قطع صغيرة<br />
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و نضيف لها السكر و الفاني<br />
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نخلط المكونين و نضيف صفار البيض<br />
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ايضا نضيف لوز مرحي بودر<br />
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بعدها نضيف الفرينة و الخميرة الكميائية و الفرينة حتى تصبح عجينة طرية بدون دلك<br />
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نترك العجينة ترتاح على الاقل نصف ساعة في الثلاجة<br />
في هذا الوقت نحضر اللوز يكون بدون قشور نفتح الحبة الى قسمين ثم بالسكين نقسم كل نصف الى نصفين حسب الصورة<br />
ممكن نبلل اللوز في قليل من الماء حتى تسهل العملية<br />
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نعود للعجينة تكون إرتاحت .نحلها على طاولة تكون فيها فرينة<br />
على سمك 5 ملم<br />
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نقطع العجينة بقالب دائري إما صغير او متوسط و راح نشوف فى كل حالة كيفية التزيين و الشكل<br />
هذا شكل بالقالب الصغير<br />
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وهذا بالقالب المتوسط<br />
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ندخلها فرن على درجة حرارة 180 حتى تنضج و هى وردية اللون<br />
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في حالة القالب الصغير نلصق حبة مع اخرى بشكولا الطلي مثل نوتيلا<br />
في حالة القالب الكبير نتركها كما هي<br />
ننتقل لمرحلة التزيين<br />
نذوب شكولا القوالب مع ملعقة او إثنين من الزيت<br />
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نزيين وجه الحلوى بالشكولا<br />
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و نزين فوقها باللوز حسب الصور<br />
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ثم نرش نصف الحبة بالسكر قلاص </div>
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في حالة القالب المتوسط راح يكون هناك صف اخر من اللوز </div>
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و في الاخير نزينها حبة الملوك مجفف<br />
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Anonymoushttp://www.blogger.com/profile/13180035494594426328noreply@blogger.com0tag:blogger.com,1999:blog-5851994269353901072.post-26108373020894247882017-05-28T18:13:00.001+01:002017-05-28T18:13:25.719+01:00العجينة المورقة <div dir="rtl" style="text-align: right;" trbidi="on">
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صباح الاشراقات<br />
لتحضير العجينة المورقة عدة طرق و كنت من قبل حضرت بعدة وصفات , لكن هذه الوصفة هي الاحسن و الاسهل بها تحصلت على توريق رائع و ذوق ممممممم<br />
الوصفة لقيتها في les douceurs de sam تشكر على هذه الوصفة الرائعة .تطبيقاتي بالعجينة راح نحطها في اوقات لاحقة<br />
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<a name='more'></a>المقادير<br />
700غ فرينة<br />
نصف كأس زيت<br />
1خميرة كميائية<br />
ملعقة صغيرة سكر<br />
ملعقة كبيرة ملح<br />
كأس ماء بارد جدا<br />
كأس حليب بارد جدا<br />
430غ زبدة توريق<br />
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التحضير<br />
نخلط الفرينة مع السكر و خميرة كميائية (متخافوش منها ) و الملح<br />
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ثم نضيف فوقها السوائل اي الزيت و الماء و الحليب<br />
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خلطي كل المكونات تتحصلي على عجينة طرية وتلتصق باليد<br />
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اتركيها كما هي بدون دلك و نضعها في الثلاجة ربع الى نصف ساعة<br />
بعدها اخرجيها من الثلاجة و حليها رقيقة على شكل دائري<br />
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ايضا نبسط الزبدة و تكون طرية (نخرجها من الثلاجة )<br />
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نضع الزبدة و كاننا نمسحها فوق العجينة<br />
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نلف العجينة على شكل roule<br />
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نبداء في مرحلة الطيات مباشرة<br />
نحل العجينة راح تكون بالطول<br />
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ثم نطويها على 3<br />
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ثم نحلها و اكيد تكون طرية و نستعمل الفرينة دائما<br />
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و نعيد نفس الخطوات<br />
نطويها على 3<br />
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و نعيد للمرة الثالثة نفس الخطوات دون ادخال العجينة الى الثلاجة<br />
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و بهذه الطريقة التي اعجبتني كثيرا و نجحت مع راح تتحصلوا على عجينة ووووواو<br />
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Anonymoushttp://www.blogger.com/profile/13180035494594426328noreply@blogger.com0tag:blogger.com,1999:blog-5851994269353901072.post-44843639097238114192017-04-16T18:08:00.002+01:002017-04-16T22:42:42.915+01:00تحضيرات رمضان <div dir="rtl" style="text-align: right;" trbidi="on">
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سلام الله على الاحبة<br />
مع إقتراب الشهر الفضيل تنهمك النساء في تحضيرات كثيرة بين نتضيف المنزل (اكيد التنضيف العميق<br />
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وبين ترتيب الخزانات<br />
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وشراء الاواني الجديدة او تلميع اواني اليومية<br />
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و كذلك تجميد بعض العصائر و المؤكولات<br />
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وحتى هناك من يقوم بمزروعات مثل القصبر و المعدنوس و النعناع و الزعيترة و الكرافس و نقوللكم هذا هو وقت الزرع المناسب لرمضان<br />
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كل هذه التحضيرات معها تحضير انفسنا و روحنا فندرج عادات حسنة جديدة و نحسن من علاقتنا ببعضنا و مع خالقنا<br />
للقيام بكل هذا وجدت موضوع رائع لحبيبة قدمت التحضيرات بشكل راقي و يجعل من كل امراء ة ملكة بجمالها و بطاقة إيجابية و بعادات رائعة و بتدرج ولااروع . فنصيحتى لكل امراءة أو أم أو فتاة ان تتصفح دورة حبيبة فهي اقل ما يقال عنها انها رائعة<br />
http://www.djelfa.info/vb/showthread.php?t=1910012<br />
و موضوع ام شمسو http://www.djelfa.info/vb/showthread.php?t=2027226&page=2<br />
ملاحضة الصور من الانترنت<br />
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Anonymoushttp://www.blogger.com/profile/13180035494594426328noreply@blogger.com0tag:blogger.com,1999:blog-5851994269353901072.post-79082277271357615672017-04-04T23:19:00.000+01:002017-04-04T23:19:57.426+01:00قرنينة بطريقة عصرية <div dir="rtl" style="text-align: right;" trbidi="on">
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صباح الخيرات و المسرات<br />
في البداية راح نطلب منكم إسم هذي النبتة في منطقتكم و هكذا نتعرف معكم على لهجاتكم .<br />
وصفة القرنينة اخذتها من عند بنت خالتي و فعلا هي تغير رائع و جذبت اكثر افراد العائلة جربوها اكيد راح تعجبكم<br />
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<a name='more'></a><span id="goog_185583961"></span><span id="goog_185583962"></span>المقادير الوصفة مفتوحة<br />
قرنينة<br />
3حبات بطاطا<br />
صلصة الطماطم<br />
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في البداية ننضف القرنينة جيدا و ننقعها في الماء به خل لمدة 10دقائق<br />
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ثم نفور القرنينة اي نضعها في كسكاس فوق القدر حتى تنضج<br />
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نحضر ايضا صلصة الطماطم , اكيد كلنا نحضرها<br />
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نقطع البطاطا إلى مربعات ثم نقليها في زيت غزير<br />
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في الصلصة نضع القرنينة و نتركها10 دقائق تتقلى مع بعض حتى تتشرب نكهة الصلصة<br />
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ثم نضيف البطاطا المقلية و نقدمها<br />
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و احلى طبق قرنينة<br />
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Anonymoushttp://www.blogger.com/profile/13180035494594426328noreply@blogger.com0tag:blogger.com,1999:blog-5851994269353901072.post-45017251975426851552017-02-16T09:22:00.000+01:002017-02-16T09:22:11.746+01:00قاتو المورنق <div dir="rtl" style="text-align: right;" trbidi="on">
<a href="https://2.bp.blogspot.com/-W6oBtpN5klQ/WA5GeC4BeFI/AAAAAAAAJa0/0OiFZx3yIf0imRpKik4i4lGbIoEMioC6wCLcB/s1600/DSC01091.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://2.bp.blogspot.com/-W6oBtpN5klQ/WA5GeC4BeFI/AAAAAAAAJa0/0OiFZx3yIf0imRpKik4i4lGbIoEMioC6wCLcB/s320/DSC01091.JPG" width="320" /></a>قاتو المورنق<br />
صباح الخيرات<br />
حلوى خفيفة و سهلة , تعجب الاطفال و ذوقها مممممممممم<br />
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المكونات<br />
6 صفاربيض<br />
125غ زبدة<br />
كأس حليب<br />
200غ سكر<br />
3ملاعق كاكاو<br />
2خميرة كميائية<br />
2 كأس فرينة<br />
المورنق<br />
6بياض بيض<br />
كاس سكر<br />
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التحضير<br />
بواسطة خلاط كهربائي نخلط صفار البيض مع السكر<br />
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نضيف زبدة ذائبة و باردة<br />
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نخلط مع الجميع كأس حليب<br />
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نخلط كل من الفرينة و الكاكاو و الخميرة الكميائية مع بعض<br />
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و نضيفها للخليط<br />
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نسكبها في صينة 40سم على 40سم<br />
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تدخل فرن على درجة 180<br />
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نحضر المورنق<br />
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نخلط البيض مع السكر مع رشة ملح و تخفق بالمضرب و على سرعة عالية حتى يصبح مثلج الثلج<br />
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نبسط المورنق فوق البسكوي<br />
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نعيد ادخال البسكوي للفرن لمجرد ان ياخذ لون ذهبي<br />
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يقدم مع احلى كوب قهوة<br />
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Anonymoushttp://www.blogger.com/profile/13180035494594426328noreply@blogger.com3tag:blogger.com,1999:blog-5851994269353901072.post-31821567358536413492016-10-15T13:06:00.004+01:002016-10-15T13:06:56.481+01:00حلوى البيمو (إقتصادية و لذيذة )<div dir="rtl" style="text-align: right;" trbidi="on">
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حلوى البيمو<br />
صباحكم سعيد<br />
مذاق هذه الحلوى رائع و مختلف عن باقي أنواع الصابلي , و يتميز بنكة رائعة , و هذا بفضل البيمو الموجود في الوصفة .<br />
نشكر أم ساجد على الوصفة و نقولها فعلا تستهل التجرييب .<br />
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<a name='more'></a>المقادير<br />
250غ زبدة طرية<br />
3بيض<br />
3ملاعق عسل<br />
2علب بيمو<br />
2ملاعق كبار كاكاو<br />
1 خميرة كميائية<br />
الفرينة<br />
المعجون<br />
التحضير<br />
نأخذ الزبدة و نضعها في إيناء و نضيف البيض<br />
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نخلط المكونات<br />
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من جهة أخرى نرحي البيمو في مكسوغ (هو سهل )يكون رطب<br />
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نضيف كل من البيمو و الخميرة و الكاكاو و نخلط المكونات<br />
2<br />
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ثم نضيف الفرينة حتى تصبح عجينة طرية مثل الصابلي<br />
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نبسط العجينة على طاولة العمل و بواسطة قالب الدمعة نقطع العجينة <br />
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ندخلها الفرن على درجة حرارة 180 حتى تنشف<br />
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نلصق كل حبتين بالمعجون أو كريمة الزبدة (أنا إخترت المعجون ) و نزينها في الجوانب بفتات الصابلي (نكسر حبة أو إثنيين و نستعملها في التزيين )<br />
كما قلت ذوق الحلوى رائع و رائحته و هو ينضج مممممم<br />
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Anonymoushttp://www.blogger.com/profile/13180035494594426328noreply@blogger.com2tag:blogger.com,1999:blog-5851994269353901072.post-8669674859520386102016-06-06T22:52:00.000+01:002016-06-06T22:52:45.370+01:00تيراميسوا بالنونيلا و الدانات (لأم أماني )<div dir="rtl" style="text-align: right;" trbidi="on">
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يوم سعيد و مبارك<br />
من أحلى التحليات الأم أماني هي تحلية تيراميسوا و الدانات , وصفة من وصفاتها الرائعة التي عجبت أفراد العائلة و الاهم ساهلة بزاف .<br />
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<a name='more'></a>المقادير<br />
علبة كريم فراش<br />
بسكوي بودواغ (langue de chat )<br />
3 ملاعق كبار نوتيلا<br />
180غ من كريمة الشونتي<br />
2 علب دانات ذوق الشكولا<br />
نيسكافيه مدوبة في ماء أو قهوة عادية<br />
كاكاو للتزيين<br />
التحضير<br />
نضع كل من كرام فراش (أي نوع تحبوه) نضيف له نوتيلا<br />
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<span style="color: #232323; font-family: "arial" , "helvetica" , sans-serif; font-size: 14px; line-height: 20px; text-align: justify;">نخلط الاثنين بواسط خلاط كهربائي أو pétrin</span><br />
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<span style="color: #232323; font-family: "arial" , "helvetica" , sans-serif; font-size: 14px; line-height: 20px; text-align: justify;">نضيف دانات الشكولا و نخلط أيضا</span><br />
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<span style="color: #232323; font-family: "arial" , "helvetica" , sans-serif; font-size: 14px; line-height: 20px; text-align: justify;">و أخيرا نضيف غبرة الشونتي و نخلط </span><br />
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<span style="color: #232323; font-family: "arial" , "helvetica" , sans-serif; font-size: 14px; line-height: 20px; text-align: justify;">ملاحظة </span><br />
<span style="color: #232323; font-family: "arial" , "helvetica" , sans-serif; font-size: 14px; line-height: 20px; text-align: justify;">يجب أن تكون كرام فراش و الدانات بااارة حتى تنجح الوصفة </span><br />
<span style="color: #232323; font-family: "arial" , "helvetica" , sans-serif; font-size: 14px; line-height: 20px; text-align: justify;">ثم نضع الكريمة في الثلاجة حتى تتماسك </span><br />
<span style="color: #232323; font-family: "arial" , "helvetica" , sans-serif; font-size: 14px; line-height: 20px; text-align: justify;">من جهة ثانية إخترت بسكوي البدواغ بنكهة الليمون </span><br />
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<span style="color: #232323; font-family: "arial" , "helvetica" , sans-serif; font-size: 14px; line-height: 20px; text-align: justify;">نغمس البودواغ في القهوة سريعا ثم نرصها في صينية دائرية </span><br />
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<span style="color: #232323; font-family: "arial" , "helvetica" , sans-serif; font-size: 14px; line-height: 20px; text-align: justify;">نضع فوقها الكريمة الباردة </span><br />
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<span style="color: #232323; font-family: "arial" , "helvetica" , sans-serif; font-size: 14px; line-height: 20px; text-align: justify;">عند التقديم نزينها بالكاكاو </span><br />
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Anonymoushttp://www.blogger.com/profile/13180035494594426328noreply@blogger.com0tag:blogger.com,1999:blog-5851994269353901072.post-53424331195529124682016-05-26T22:08:00.000+01:002016-05-26T22:12:50.418+01:00تطبيق cuisine show de latifa لهواتف الاندرويد <div dir="rtl" style="text-align: right;" trbidi="on">
مرحبا بكم وحياكم الله في مدونة لطيفة للأطباق الحلويات الجزائرية<br />
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قام فريق مدونة cuisine show de latifa يتصميم تطبيق للمدونة خصيصا لاصحاب الهواتف النقالة والتابلات التي تعمل بنظام الاندرويد جميع الإصدارات <br />
ليتمكن مشتركي وزوار المدونة للغطلاع على المواضيع المختلفة في المدونة<br />
النسخة 1.2v وسيتم ترقية النسخة في اسرع وقت ممكن<br />
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لتحميل التطبيق<br />
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<a href="http://www.mediafire.com/download/8uxxcz37icwwmo4/cuisine__de_latifa.apk" rel="nofollow" target="_blank">إضغط هنا</a><br />
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<br /> وهنا نعلمكم انه قريبا يتم رفع التطبيق بإسم cuisine de latifa على موقع جوجل بلاي لللتحميل مباشرة من المتجر<br />
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لإستفساراتكم وارائكم يرجى مراسلتنا على المدونة<br />
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kawther1313@gmail.com<br />
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Anonymoushttp://www.blogger.com/profile/13180035494594426328noreply@blogger.com0tag:blogger.com,1999:blog-5851994269353901072.post-65349858802348741922016-04-27T10:18:00.001+01:002016-04-27T10:18:53.499+01:00بريوش بالشكولا <div dir="rtl" style="text-align: right;" trbidi="on">
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مساء الانوار<br />
يوم سعيد لكل احبتي , لكم وحشة<br />
حضرت اليوم بريوش بالشكولا بشكل جديد و شهي راح يعجبكم و يعجب كل العائلة فحظ موفق لكل من يجربه <br />
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<a name='more'></a>لتحضير البريوش نحتاج إلى<br />
300غ فرينة<br />
بيضة<br />
كأس حليب دافئ<br />
ملعقة كبيرة سكر ناعم<br />
ملعقة خميرة خبز<br />
2 ملاعق زيت<br />
شكولا غبرة (التي تستعمل للقهوة )<br />
زبدة ذائبة<br />
بيضة و قليل من لوز<br />
التحضير<br />
نأخذ نصف كاس حليب دافئ و نضيف له الخميرة و نتركه يختمر لمدة 10د<br />
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<span id="goog_875108904"></span><span id="goog_875108905"></span>نخلط الفرينة مع الزيت </div>
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نضيف بيضة للخليط<br />
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نضيف السكر<br />
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و نكمل خليط الخميرة و نخلط الكل مع بعض<br />
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نجمع العجينة بالحليب الدافئ و تكون طرية , نعجن العجينة قليلا<br />
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نتركها تختمر لمدة ربع ساعة إلى 20د<br />
نأخد قليل من العجينة و نحلها و تكون رقيقة<br />
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نقطع العجينة دوائر<br />
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و في كل دائرة نحط ملعقة من شوكولا غبرة (التي تستعمل للحليب )<br />
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نحل عجينة ثانية و نحطها فوق الاولى , ثم نقطع بنفس القالب الدوائر<br />
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نبسط العجينة , راح يكون أرفع من قبل<br />
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في قالب دائري نضع كل قرص و ندهن فوقه بالزبدة الذائبة (تضمن التوراق للبريوش ) حتى نكمل كل القالب<br />
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ندهن الوجه ونرش اللوز فوقها و نتركها تختمر جيدا<br />
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ندخلها فرن ساخن و عندما تنضج ندهن الوجه بمعجون المشماش<br />
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Anonymoushttp://www.blogger.com/profile/13180035494594426328noreply@blogger.com0tag:blogger.com,1999:blog-5851994269353901072.post-26683252410466312422015-12-13T12:17:00.001+01:002015-12-13T12:17:10.115+01:00شكر وتقدير إلى ملكة المدونة <div dir="rtl" style="text-align: right;" trbidi="on">
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<span lang="AR-SA" style="font-size: 24.0pt;">شكر وتقدير من أخوك بلال
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<span lang="AR-SA" style="font-size: 18.0pt;">بداية أرحب بكم وبكل زوار
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<span lang="AR-SA" style="font-size: 18.0pt;">أختي لطيفة إليك </span><span dir="LTR"></span></div>
<span style="font-family: "Calibri","sans-serif"; font-size: 11.0pt; line-height: 115%; mso-ansi-language: FR; mso-bidi-font-family: Arial; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US;"> </span><span dir="RTL" lang="AR-SA" style="color: black; font-family: "Arial","sans-serif"; font-size: 24.0pt; line-height: 115%; mso-ansi-language: FR; mso-ascii-font-family: "Comic Sans MS"; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-hansi-font-family: "Comic Sans MS";">بكل فخر اقولها انتي من
اعمدت الم</span><span dir="RTL" lang="AR-SA" style="color: black; font-family: "Arial","sans-serif"; font-size: 24.0pt; line-height: 115%; mso-ansi-language: FR; mso-ascii-font-family: "Comic Sans MS"; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-hansi-font-family: "Comic Sans MS";">دونة وملكتها </span><span style="font-family: "Calibri","sans-serif"; font-size: 11.0pt; line-height: 115%; mso-ansi-language: FR; mso-bidi-font-family: Arial; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US;"><br />
</span><span dir="RTL" lang="AR-SA" style="color: black; font-family: "Arial","sans-serif"; font-size: 24.0pt; line-height: 115%; mso-ansi-language: FR; mso-ascii-font-family: "Comic Sans MS"; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-hansi-font-family: "Comic Sans MS";">وتواجدك فيه منذ القدم يثبت هذا</span><span style="font-family: "Calibri","sans-serif"; font-size: 11.0pt; line-height: 115%; mso-ansi-language: FR; mso-bidi-font-family: Arial; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US;"><a name='more'></a><br />
</span><span dir="RTL" lang="AR-SA" style="color: black; font-family: "Arial","sans-serif"; font-size: 24.0pt; line-height: 115%; mso-ansi-language: FR; mso-ascii-font-family: "Comic Sans MS"; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-hansi-font-family: "Comic Sans MS";">كل كلمة طيبه هي انتي</span><span style="font-family: "Calibri","sans-serif"; font-size: 11.0pt; line-height: 115%; mso-ansi-language: FR; mso-bidi-font-family: Arial; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US;"><br />
</span><span dir="RTL" lang="AR-SA" style="color: black; font-family: "Arial","sans-serif"; font-size: 24.0pt; line-height: 115%; mso-ansi-language: FR; mso-ascii-font-family: "Comic Sans MS"; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-hansi-font-family: "Comic Sans MS";">كل تواجد رائع هو انتي</span><span style="font-family: "Calibri","sans-serif"; font-size: 11.0pt; line-height: 115%; mso-ansi-language: FR; mso-bidi-font-family: Arial; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US;"><br />
</span><span dir="RTL" lang="AR-SA" style="color: black; font-family: "Arial","sans-serif"; font-size: 24.0pt; line-height: 115%; mso-ansi-language: FR; mso-ascii-font-family: "Comic Sans MS"; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-hansi-font-family: "Comic Sans MS";">كل شموخ ورقي هو انتي</span><span style="font-family: "Calibri","sans-serif"; font-size: 11.0pt; line-height: 115%; mso-ansi-language: FR; mso-bidi-font-family: Arial; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US;"><br />
</span><span dir="RTL" lang="AR-SA" style="color: black; font-family: "Arial","sans-serif"; font-size: 24.0pt; line-height: 115%; mso-ansi-language: FR; mso-ascii-font-family: "Comic Sans MS"; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-hansi-font-family: "Comic Sans MS";">كل اهتمام وتواصل هو انتي</span><span style="font-family: "Calibri","sans-serif"; font-size: 11.0pt; line-height: 115%; mso-ansi-language: FR; mso-bidi-font-family: Arial; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US;"><br />
</span><span dir="RTL" lang="AR-SA" style="color: black; font-family: "Arial","sans-serif"; font-size: 24.0pt; line-height: 115%; mso-ansi-language: FR; mso-ascii-font-family: "Comic Sans MS"; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-hansi-font-family: "Comic Sans MS";">كل ترابط وتكتف هو انتي</span><span style="font-family: "Calibri","sans-serif"; font-size: 11.0pt; line-height: 115%; mso-ansi-language: FR; mso-bidi-font-family: Arial; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US;"><br />
</span><span dir="RTL" lang="AR-SA" style="color: black; font-family: "Arial","sans-serif"; font-size: 24.0pt; line-height: 115%; mso-ansi-language: FR; mso-ascii-font-family: "Comic Sans MS"; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-hansi-font-family: "Comic Sans MS";">كل شي جميل هو انتي</span><span style="font-family: "Calibri","sans-serif"; font-size: 11.0pt; line-height: 115%; mso-ansi-language: FR; mso-bidi-font-family: Arial; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US;"><br />
</span><span dir="RTL" lang="AR-SA" style="color: black; font-family: "Arial","sans-serif"; font-size: 24.0pt; line-height: 115%; mso-ansi-language: FR; mso-ascii-font-family: "Comic Sans MS"; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-hansi-font-family: "Comic Sans MS";">الجميع ينظر اليك نظرت الاخت الحانيه</span><span style="font-family: "Calibri","sans-serif"; font-size: 11.0pt; line-height: 115%; mso-ansi-language: FR; mso-bidi-font-family: Arial; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US;"><br />
</span><span dir="RTL" lang="AR-SA" style="color: black; font-family: "Arial","sans-serif"; font-size: 24.0pt; line-height: 115%; mso-ansi-language: FR; mso-ascii-font-family: "Comic Sans MS"; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-hansi-font-family: "Comic Sans MS";">التي تضحي من اجل الغير </span><span style="font-family: "Calibri","sans-serif"; font-size: 11.0pt; line-height: 115%; mso-ansi-language: FR; mso-bidi-font-family: Arial; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US;"><br />
</span><span dir="RTL" lang="AR-SA" style="color: black; font-family: "Arial","sans-serif"; font-size: 24.0pt; line-height: 115%; mso-ansi-language: FR; mso-ascii-font-family: "Comic Sans MS"; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-hansi-font-family: "Comic Sans MS";">وتساعد الكل في كل شي</span><span style="font-family: "Calibri","sans-serif"; font-size: 11.0pt; line-height: 115%; mso-ansi-language: FR; mso-bidi-font-family: Arial; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US;"><br />
</span><span dir="RTL" lang="AR-SA" style="color: black; font-family: "Arial","sans-serif"; font-size: 24.0pt; line-height: 115%; mso-ansi-language: FR; mso-ascii-font-family: "Comic Sans MS"; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-hansi-font-family: "Comic Sans MS";">اعلمي انني لو كتبت بقلمي ومشاعري </span><span style="font-family: "Calibri","sans-serif"; font-size: 11.0pt; line-height: 115%; mso-ansi-language: FR; mso-bidi-font-family: Arial; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US;"><br />
</span><span dir="RTL" lang="AR-SA" style="color: black; font-family: "Arial","sans-serif"; font-size: 24.0pt; line-height: 115%; mso-ansi-language: FR; mso-ascii-font-family: "Comic Sans MS"; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-hansi-font-family: "Comic Sans MS";">لن اوفيك حقكِ</span><span style="font-family: "Calibri","sans-serif"; font-size: 11.0pt; line-height: 115%; mso-ansi-language: FR; mso-bidi-font-family: Arial; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US;"></span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/--F3w4AUboPg/Vm1TNywiWEI/AAAAAAAAJTo/6ElA3cBykk8/s1600/images00.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/--F3w4AUboPg/Vm1TNywiWEI/AAAAAAAAJTo/6ElA3cBykk8/s1600/images00.jpg" /></a></div>
<div style="text-align: center;">
<span style="font-family: "Calibri","sans-serif"; font-size: 11.0pt; line-height: 115%; mso-ansi-language: FR; mso-bidi-font-family: Arial; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US;"><br />
</span><span dir="RTL" lang="AR-SA" style="color: black; font-family: "Arial","sans-serif"; font-size: 24.0pt; line-height: 115%; mso-ansi-language: FR; mso-ascii-font-family: "Comic Sans MS"; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-hansi-font-family: "Comic Sans MS";">تجبر الجميع على إحترامها وتقديرها</span><span dir="LTR"></span><span dir="LTR"></span><span style="color: black; font-family: "Comic Sans MS"; font-size: 24.0pt; line-height: 115%; mso-ansi-language: FR; mso-bidi-font-family: Arial; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US;"><span dir="LTR"></span><span dir="LTR"></span>,,,</span><span style="font-family: "Calibri","sans-serif"; font-size: 11.0pt; line-height: 115%; mso-ansi-language: FR; mso-bidi-font-family: Arial; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US;"><br />
</span><span dir="RTL" lang="AR-SA" style="color: black; font-family: "Arial","sans-serif"; font-size: 24.0pt; line-height: 115%; mso-ansi-language: FR; mso-ascii-font-family: "Comic Sans MS"; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-hansi-font-family: "Comic Sans MS";">ليس لمنصبهـا ولكن ,,, بحسن تعاملها وحسن ذوقها </span><span style="font-family: "Calibri","sans-serif"; font-size: 11.0pt; line-height: 115%; mso-ansi-language: FR; mso-bidi-font-family: Arial; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US;"><br />
</span><span dir="RTL" lang="AR-SA" style="color: black; font-family: "Arial","sans-serif"; font-size: 24.0pt; line-height: 115%; mso-ansi-language: FR; mso-ascii-font-family: "Comic Sans MS"; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-hansi-font-family: "Comic Sans MS";">الـ </span><span dir="LTR"></span><span dir="LTR"></span><span style="color: red; font-family: "Comic Sans MS"; font-size: 24.0pt; line-height: 115%; mso-ansi-language: FR; mso-bidi-font-family: Arial; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US;"><span dir="LTR"></span><span dir="LTR"></span>28</span><span style="color: black; font-family: "Comic Sans MS"; font-size: 24.0pt; line-height: 115%; mso-ansi-language: FR; mso-bidi-font-family: Arial; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US;"> </span><span dir="RTL" lang="AR-SA" style="color: black; font-family: "Arial","sans-serif"; font-size: 24.0pt; line-height: 115%; mso-ansi-language: FR; mso-ascii-font-family: "Comic Sans MS"; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-hansi-font-family: "Comic Sans MS";">حرفاً مهما تعالت .. سـتكون
قاصرة أمام وصف </span></div>
<div style="text-align: center;">
<span dir="RTL" lang="AR-SA" style="color: black; font-family: "Arial","sans-serif"; font-size: 24.0pt; line-height: 115%; mso-ansi-language: FR; mso-ascii-font-family: "Comic Sans MS"; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-hansi-font-family: "Comic Sans MS";"><!--[if gte mso 9]><xml>
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Anonymoushttp://www.blogger.com/profile/13180035494594426328noreply@blogger.com1tag:blogger.com,1999:blog-5851994269353901072.post-60931987902218539152015-12-10T10:26:00.001+01:002015-12-10T10:26:18.775+01:00خبيزات الشفلور (كرات القرنبيط)<div dir="rtl" style="text-align: right;" trbidi="on">
<a href="http://2.bp.blogspot.com/-z3JlGN2iMgs/VmMRYJZjrTI/AAAAAAAAJSY/ZFLhSzDXlLM/s1600/latifa9%2B109.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="http://2.bp.blogspot.com/-z3JlGN2iMgs/VmMRYJZjrTI/AAAAAAAAJSY/ZFLhSzDXlLM/s320/latifa9%2B109.jpg" width="320" /></a> يوم سعيد<br />
بما أننا في موسم الشتاء , حيث يتواجد الشفلور بكثرة , أردت أن أقدم هذه الطريقة اللذيذة جدا في تحضيره ,و هي سهلة أيضا , تقدم مع السلاطة أو مع الحساء كمقبلة .<br />
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<a name='more'></a>المقادير<br />
رأس شفلور متوسط<br />
200 غ لحم مرحي<br />
4 بيضات<br />
معدنوس<br />
بصلة صغيرة<br />
ملح فلفل أسود<br />
ملعقة خميرة كميائية<br />
خبز مرحي chapelure<br />
زيت للقلي<br />
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التحضير<br />
نغلي الشفلور عادي بإضافة الملح<br />
ثم نصفيه و نعصره باليد (ننزع الكمية الزائدة من الماء )<br />
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بمجرد العصر نتحصل على شفلور مفتت </div>
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من جهة أخرى نأخذ اللحم المرحي مع بصلة مقطعة و ملح و فلفل أسود و زيت نتركها تنضج<br />
ثم نضيفها للشفلور<br />
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ثم نضيف المعدنوس مقطع و كمية من الخبز المرحي<br />
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و نضيف بيضتان و قليل من الملح و الفلفل الاسود ثم نخلط الكل<br />
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نشكل خبيزات نغمسها ي البيض ثم الخبز المرحي<br />
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نقليها في زيت على نار متوسطة و تقدم بشرائح الليمون<br />
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Anonymoushttp://www.blogger.com/profile/13180035494594426328noreply@blogger.com2tag:blogger.com,1999:blog-5851994269353901072.post-85197290610380517612015-11-25T20:19:00.000+01:002015-11-25T20:19:01.661+01:00الخبز العربي <div dir="rtl" style="text-align: right;" trbidi="on">
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مساء الانوار و البركات<br />
تحية عطرة لكل الاحبة الاعزاء , بما أن فترة الامتحانات أصبحت على الابواب أقترح عليكم الخبز العربي بكل تفصيله راح يكون رائع للسندوشات و راح يعجب كل أفراد العائلة<br />
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المقادير<br />
من أجل كيلوا فرينة نتحصل على 13 خبز عربي بهذا الحجم<br />
كيلوا فرينة<br />
5ملاعق زيت<br />
2ملاعق سكر<br />
ملعقة كبيرة خميرة كميائية<br />
ماء دافئ<br />
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التحضير<br />
في وعاء نضع الفرينة<br />
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نضيف الزيت و نمزجها جيدا<br />
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ثم نضيف الخميرة و السكر و نخلط حتى تتوزع الخميرة مع الفرينة<br />
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نبداء بإضافة الماء الدافئ المنحل فيه الملح حتى نتحصل على عجينة متماسكة<br />
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نعجن العجينة لمدة 10 د حتى تصبح العجينة ملساء<br />
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نترك العجينة ترتاح ربع ساعة ثم قطعي العجينة ل13 كرية , نغطيها جيدا و نتركها 10د<br />
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فوق سطح مرشوش بالفرينة نبسط الكرية و على سمك 1سم </div>
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نكمل كل العجينة و نضعها واحدة تلو الاخرى و بينهم قطعة قماش نضيفة<br /><a href="http://3.bp.blogspot.com/-Y06u9TiNEfU/VkraqeapECI/AAAAAAAAJPk/AxoJnoJqDHQ/s1600/latifa13%2B044.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="133" src="http://3.bp.blogspot.com/-Y06u9TiNEfU/VkraqeapECI/AAAAAAAAJPk/AxoJnoJqDHQ/s200/latifa13%2B044.jpg" width="200" /></a></div>
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بمجرد أن نكمل نضع مقلاة من نوع التيفال على نار متوسطة و نتركها تسخن و نضع أول واحدة </div>
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بمجرد أن تتشكل فقعات أي بعد حوالي دقيقة فقط نقلب الخبز<br />
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و هذا من اهم أسباب نجاح الخبز أي قلبه مباشرة بعد تكون الفقعات<br />
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فتبداء في الانتفاخ و بعد أن تنضج نعيد قلبها حتى تنضج من الجهة الثانية<br />
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كل خبزة نضعها مباشرة في قطعة قماش و تغطى جيدا و هي ساخنة حتى تبقى طرية<br />
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Anonymoushttp://www.blogger.com/profile/13180035494594426328noreply@blogger.com0tag:blogger.com,1999:blog-5851994269353901072.post-23450323748242738472015-10-07T18:55:00.001+01:002015-10-07T18:55:22.756+01:00كروكي بالكاوكاو <div dir="rtl" style="text-align: right;" trbidi="on">
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سلام الله على كل الاحبة<br />
من أكثر الحلويات المطلوبة هو الكروكي و اليوم راح نقدم طريقة من طرق تحضيره , بعد ما كنت قدمت في الماضي طريقة أخرى<br />
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المقادير<br />
4 بيضات<br />
كأس إلا أصبعين سكر<br />
كأس إلا أصبعين زيت<br />
مبشور الليمون<br />
1 خميرة كميائية<br />
2 ملاعق كبار كاكاو<br />
الفرينة<br />
للتزيين<br />
معجون المشماش<br />
كاوكاو محمص و مرحي خشن<br />
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التحضير<br />
نأخذ البيض و نضعه في وعاء<br />
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نضيف مقدار السكر للبيض و نخلط ها مع بعض<br />
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و نضيف قشور الليمون أو الفانيلا<br />
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نضيف كمية الزيت للخليط<br />
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بصب الفرينة بالتدريج و نضيف لها الخميرة الكميائية<br />
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نتحصل على عجينة طرية<br />
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نقسم العجينة إلى قسمين و نضيف إلى واحدة الكاكاو<br />
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نبسط العجينة البيضاء على نيلون و بشكل مستطيل رقيق<br />
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نفس العمل نقوم به مع العجينة السوداء<br />
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نضع الطبقة السوداء فوق البيضاء<br />
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نقوم بلف العجينة كما في الصورة<br />
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فنتحصل على حربوش<br />
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نستطيع أيضا قلب لبعجينة لبيضاء بالسوداء<br />
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نصلح من شكل الحربوش و ندخله الفرن على درجة حرارة متوسطة<br />
و هذا شكله<br />
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نتركه تبرد قليلا ثم نقطع بسمك 2 سم<br />
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نغمس وجه الكروكي في المعجون<br />
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ثم في الكاوكاو المحمص و المرحي خشن<br />
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و نقدمها مع أحلى قهوة<br />
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Anonymoushttp://www.blogger.com/profile/13180035494594426328noreply@blogger.com0tag:blogger.com,1999:blog-5851994269353901072.post-50780494278400831032015-09-30T09:01:00.000+01:002015-09-30T09:01:18.298+01:00طرق تحضير الكبد في العيد <div dir="rtl" style="text-align: right;" trbidi="on">
عيد سعيد و تقبل الله من الجميع صيامهم و دعاءهم و أضحيتهم<br />
قبل كل شيئ نقول لكل من سأل عني و عن سبب غيابي , شكرا على السوأل و شكرا لكل من إستفقدني في الفترة الاخيرة , و أكيد أنا إشتقت للمدونة و للناس و لكل أحبابي و سبب الغياب كان بسبب سوء حالتي الصحية , اليوم الحمد للله حالتي تحسنت و راح نحاول نكون معاكم مرة أخرى<br />
ألف شكر لكل الاحبة<br />
راح نقدم اليوم طريقتي في تحضير الكبد <br />
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نصائحي بالنسبة لتحضير الكبد نقدمها للمبتدءات و بناتنا للي راهم يحاولوا التعلم<br />
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أول شيء ننزع الحويصل الصفراوي من الكبد (ما يسمى عندنا المرارة )<br />
نقطع الكبد إلى شرائح طولية و رفيعة (و هذا سر من أسرار الحصول على كبد طري )<br />
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في مقلاة نضع ملعقة زيت و ملعقة زبدة نتركها تذوب و نضع شرائح الكبد</div>
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شرط أساسي من شروط الحصول على كبد طري هو أن تكون على نار مرتفعة و مدة الطهو كلما كانت في فترة قصيرة كانت النتيجة أفضل </div>
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ثم نضيف البملح للكبد </div>
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الكبد بالدقيق </div>
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هذي الطريقة تعلمتها على أختي و عائلتي حبت بزاف ذوق الكبد بالدقيق </div>
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نقطع الكبد دائما إلى شرائح رقيقة ثم نمررها في الدقيق الرطب و نضعها في مقلاة فيها ملعقة زيت و ملعقة زبدة </div>
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تكون على نار متوسطة و نضيف الملح بعد أن تنضج </div>
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نتحصل على كبد مقرمشة و لذيذة </div>
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الملفوف<br />
طريقة الملفوف أيضا سهلة و سريعة و لكنها ليست صحية جدا و لكن ذوقها يجبرني نحضر منها بعض الشرائح<br />
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نحتاج للشحم من النوع الرفيع او ما يسمى الردا<br />
نبسط الشحم و نرش رشة ملح ثم نضع شرائح الكبد المملحة أيضا<br />
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نلف الشحم لفة واحدة على شريحة الكبد و ننمسكها جيدا ب cure dent </div>
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نضعها في مقلاة بدون أي إضافات و نتركها على نار متوسطة حتى تنضج من الجهتين<br />
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فيه طرق أخرى لتحضير الكبد كشي على الفحم أو البروشات و غيرها </div>
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نتمنى موضوع اليوم يفيد البعض منكم وأترككم في رعاية الله </div>
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Anonymoushttp://www.blogger.com/profile/13180035494594426328noreply@blogger.com0tag:blogger.com,1999:blog-5851994269353901072.post-15949183605159402342015-07-11T17:32:00.000+01:002015-07-11T17:32:57.990+01:00خبز العيد <div dir="rtl" style="text-align: right;" trbidi="on">
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<a href="http://3.bp.blogspot.com/-7wj8Uz_sR4k/VSESls_s3uI/AAAAAAAAHvo/w6BJw5_LYW0/s1600/latifa10%2B133.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="http://3.bp.blogspot.com/-7wj8Uz_sR4k/VSESls_s3uI/AAAAAAAAHvo/w6BJw5_LYW0/s1600/latifa10%2B133.jpg" width="320" /></a>أحلى و أشهى خبز عيد كيف و لا و هو من يد الوالدة , ربي يحفضها لي ويعطيها الصحة و العافية<br />
الخبز هذا هش و طري و رائع بشهادة كل من تذوقه , فلا تترددوا في تحضيره للعيد <br />
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<a name='more'></a>ملاحضة هذه الوصفة تخرج تقريبا 2 صينيات كبار دائرية و واحدة صغيرة<br />
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المقادير </div>
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1كلغ دقيق رطب </div>
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500غ فرينة </div>
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بيضة </div>
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نصف كأس سكر </div>
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نصف كأس زيت نصف كيس خميرة كميائية </div>
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2 ملاعق كبار خميرة خبز </div>
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حليب دافئ </div>
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ملح </div>
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مبشور الليمون و البرتقال </div>
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حبة حلاوة , زريعة البسباس , جلجلان محمص </div>
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بيضة للدهن </div>
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التحضير </div>
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<span style="text-align: right;">نخلط كل من الدقيق و الفرينة </span></div>
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ضيفي السكر<br />
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و أيضا نضيف الزيت<br />
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ثم نضيف البضة , ومبشور الليمون<br />
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و مبشور البرتقال الي يعطي طعم رهيب<br />
و الخميرة و زريعة البسباس و حبة حلاوة<br />
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<a href="http://4.bp.blogspot.com/-Y9ZXOYhJLDM/VQVK59xcXDI/AAAAAAAAHnI/cruUSJjFeQE/s1600/latifa10%2B052.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="133" src="http://4.bp.blogspot.com/-Y9ZXOYhJLDM/VQVK59xcXDI/AAAAAAAAHnI/cruUSJjFeQE/s1600/latifa10%2B052.jpg" width="200" /></a></div>
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لاحضوا ان الصور كثيرة و كل تفاصيل لانها ببساطة تعليمات الوالدة<br />
و نضيف الخميرة الكمائية مع رشة الملح<br />
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نخلط كل المكونات و نضيف الحليب الدافئ حتى نتحصل على عجين طري جدا<br />
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نعجن لمدة 10 د<br />
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نضيف للعجينة ملعقة سمن أو زبدة و ندخلها في العجين<br />
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نتركها تختمر وهي مغطاة<br />
نأخذ قطعة العجينة و نشكل منها ثلاث حرابيش<br />
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نشكل بيهم ضفيرة<br />
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نأخذ من العجينة كرة نبسطها في صينية دائرية و لازم تكوم رقيقة لاننا راح نشكل من فوق و مع الخميرة راح تضاعف الحجم<br />
و نحط الضفيرة على الجوانب<br />
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أيضا نشكل من العجينة وريدات<br />
نبسط عجينة صغيرة و بواسطة قاطعة نقطع دوائر<br />
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و بواسطة ثلاث دوائر نشكل وريدات<br />
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و نشكلهم فوق الخبز ليعطيه منظر رائع<br />
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ندهنها بالبيض و نتركها تختمر جيدا أي حتى يتضاعف الحجم<br />
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<a href="http://1.bp.blogspot.com/-QQZRpmMdbCU/VSENEzJ1PhI/AAAAAAAAHu0/aTfAcW94T6o/s1600/latifa10%2B122.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="133" src="http://1.bp.blogspot.com/-QQZRpmMdbCU/VSENEzJ1PhI/AAAAAAAAHu0/aTfAcW94T6o/s1600/latifa10%2B122.jpg" width="200" /></a></div>
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و هذا شكلها بعد التخمر<br />
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ندهنها مرة ثانية بالبيض و نرش فوقها الجلجلان أو أي أنواع من الزريعة<br />
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ندخلها فرن ساخن على درجة 220 و نتركها تنضج<br />
فعلا أحلى خبز من عند الوالدة لذا نطلب من كل من يجربوا يدعيلها بالخير و الصحة و يزيد يعطيني تعليق باش نفرحها<br />
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Anonymoushttp://www.blogger.com/profile/13180035494594426328noreply@blogger.com0tag:blogger.com,1999:blog-5851994269353901072.post-63687113170481981922015-07-10T17:38:00.000+01:002015-07-10T17:38:16.973+01:00صبيعات الكوكاو ( حلويات جديدة و إقتصادية للعيد )<div dir="rtl" style="text-align: right;" trbidi="on">
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رمضان كريم<br />
دائما في إيطار التحضيرات لعيد الفطر هذه الصبيعات خيار جيدلانها أولا لذيذة و ثانيا إقتصادية (تعطي اكثر من 70حبة )و تزينها يشهي و يخطغف االانظار , في إنتظار تطبيقاتك تقبلوا مني كل الود<br />
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<a name='more'></a>المقادير<br />
العجينة<br />
500 غ زبدة طرية<br />
4 بيض<br />
كأس سكر قلاص<br />
كأس صغير مايزينة (نشاء)<br />
1 خميرة حلويات<br />
كأس كوكاو محمص<br />
2 ملاعق كبار كاكاو<br />
فرينة<br />
للتزيين<br />
طلية بيضاء (قلاصاج )<br />
الشكولاطة<br />
التحضير<br />
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نخلط بواسطة خلاط كهربائي او بواسطة العجانة كل من الزبدة الطرية و السكر<br />
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نضيف البيض واحدة بواحدة حتى تتداخل في الزبدة<br />
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من جهة ثانية نحمص الكاوكاو<br />
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نرحي الكاوكاو و نأخذ مقدار كأس و أكيد يكون بارد<br />
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نضيف الكوكاو و 2 ملاعق كاكاو إلى الخليط<br />
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نضيف الفرينة و الخميرة و المايزينة حتى نتحصل على عجينة طرية<br />
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نشكل العجينة على شكل حربوش<br />
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إستعملت هذا القالب للقياس الطول حتى نتحصل على قطع متقايسة<br />
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و سمك الصبيعات لا يكون أكبر من الشكل لاننا وضعنا الخميرو و سوف يزداد سمكها و يصبح شكلها غير جميل , فمن الاحسن تجرييب حبة أو إثنين حتى لا نخطئ<br />
ندخلها فرن على درجة حرارة 180 حتى تنضج<br />
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نحضر كل من الشكولاطة و الطلية<br />
بالنسبة للطلية تكون عادية نمزج قليل من ماء الزهر و ملون أبيض و نضيف السكر الرطب حتى نتحصل على خليط متماسك<br />
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الشكولاطة نذوبها على حمام مائي و نضيف قليل من الحليب أو الزيت<br />
في حصة في قناة سميرة كنت شفت أن الشكولاطة في التزين دائما تكون صعبة و خاصة في الزيقزاق ينقطع دائما و يكون الشكل غير مستحب فأعطت الفكرة ان السكر الموجود في الشكولاطة يكون على شكل حبيبات تمنع خروج الشكولاطة من القمع و لذا يجب تصفيتها بعد ذوبانها , انا جربت الفكرة و فعلا لاحظت الفرق<br />
ملاحظة ثانية , الشكولاطة تكون ساخنة بزاف بعد الذوبان أتركها تتماسك قليلا فقط نلاحظ أن تشكيل الزيقزاق يكون أحسن<br />
و هذي طريقة تصفية الشكولاطة<br />
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نأخذ قطعة القاتوا نغطس جهة في الطلية و نغطس الجهة الثانية في الشكولاطة الذائبة<br />
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نتركها تنشف<br />
ملاحظة ثانية . من الاحسن دهن الصينية باقليل من الزيت حتى نتفادى إلتصاق الشكولاطة او الطلية في الصينية و في بعض المرات تلتصق و تتكسر عند نزعها<br />
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نضع الطلية في قمع و نشكل زيقزاق حسب الشكل<br />
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و نضع الشكولاطة في قمع أخر و نشكل فوق الزيقزاق الابيض زيقزاق أخر<br />
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نتركها تجف و ننضف الجوانب و نقدمها<br />
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Anonymoushttp://www.blogger.com/profile/13180035494594426328noreply@blogger.com9tag:blogger.com,1999:blog-5851994269353901072.post-49974273308614511662015-07-09T14:46:00.000+01:002015-07-09T14:46:37.228+01:00حلوة المفاجأة GÂTEAU SURPRISE (حلويات عصرية للعيد ) <div dir="rtl" style="text-align: right;" trbidi="on">
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رمضان كريم<br />
من حلويات العيد اللتي إخترتها هي حلوة المفاجأة و هي فعلا لذيذة و إقتصادية و تخرج أكثر من 50 قطعة , و أهم شيء أنها بالشكولاطة و تعرفوا عشقي للشكولاطة , بدون ما تجربوه حضروه مباشرة في العيد<br />
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<a name='more'></a>المقادير<br />
125 غ زبدة طرية<br />
كأس سكر رطب (قلاسي)<br />
1 بيضة كاملة +1 صفار بيضة<br />
2 خميرة حلويات 2 ملاعق كبار كاكاو<br />
الفرينة<br />
بالنسبة للحشو<br />
لوز محمص و مرحي<br />
حلوة الترك الشامية<br />
للتزيين<br />
لوز محمص<br />
شكولاطة<br />
قاصاج أو الطلية بيضاء<br />
التحضير<br />
حدث معي خطأ و إنمحت بعض الصور و العادة نحط كل المراحل بالصور المفصلة لكن هنا ضاعت مني الصور الاولى فالمعذرة<br />
نبدا بخلط الزبدة و السكر حتى يندمج<br />
نضيف البيض حبة كاملة + صفار بيضة<br />
نضيف الكاكاو<br />
ثم نضيف الفرينة و الخميرة<br />
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<span id="goog_56854833"></span><span id="goog_56854834"></span>نتحصل على عجينة طرية و متماسكة<br />
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نحضر الحشو<br />
نحمص اللوز بقشورة (لا نتركه حتى يحترفق بل يتحمص قليلا )<br />
نخلطه مع حلوة الترك او ما يسمى بالشامية<br />
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هذي الكمية الي حضرتها و لكنها كانت كافية و بقى الكثير منها بمعنى ماتكثروش الحشو بزاف<br />
نأخذ من العجينة و نشكل كرات صغيرة<br />
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نبسط الكرية في اليد و نضع الحشو في الوسط<br />
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نشكلها على شكل أصبع<br />
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نكمل كل الكمية و ندخلها فرن على درجة حرارة 180<br />
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نذوب الشكولاطة على حمام مائي و نستطيع إضافة القليل من الزيت أو الحليب (القليل فقط )<br />
نغطس كل قطعة في الشكولاطة الذائبة<br />
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و قبل أن تجف نضع حبة لوز أيضا محمصة (تعطي ذوق رائع )<br />
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نحضر الطلية بأبسط طريقة لاننا نشكل بها الزيقزق (الخطوط ) فقط<br />
بمعنى قليل من ماء الزهر نضيف له السكر الرطب حتى نتحصل على خليط متماسك<br />
نشكل به خطوط على الحلوة<br />
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نتركها تجف و نقدمها في أحلى المناسبات<br />
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Anonymoushttp://www.blogger.com/profile/13180035494594426328noreply@blogger.com3tag:blogger.com,1999:blog-5851994269353901072.post-73459362961352538282015-07-08T14:48:00.000+01:002015-07-08T14:48:25.617+01:00سيقار الديول لسهرات رمضان <div dir="rtl" style="text-align: right;" trbidi="on">
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للمبدتدئات في المطبخ , طريقة تحضير السيقار بكل المراحل , إن شاء الله تطبقوها و تنجحوا فيها , لانها من وصفاتنا التقلدية<br />
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<a name='more'></a>المقادير<br />
ديول حوالى 12( دائما حسب أفراد العائلة )<br />
3 كيلات لوز<br />
كيلة ناقص أصبع سكر<br />
ملعقة صغيرة قرفة<br />
ملعقة سمن أو زبدة طرية<br />
زيت للقلي<br />
عسل<br />
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التحضير<br />
في البداية نحضر الحشو<br />
من الافضل إستعمال اللوز بقشوره لان النكهة تكون اكثر<br />
نخلط اللوز و السكر و نضيف القرفة<br />
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نضيف السمن و نحكها بين اليدين<br />
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و أخيرا نضيف رشات من ماء الزهر (لا نكثر لانه يجعل العقدة يابسة )<br />
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نقدر نحضر الحشو من قبل و نترك السكر يذوب أو نستعمله مباشرة<br />
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نأخذ أوراق الديول و نقسم كل واحدة إلى 2<br />
حتى نتحصل على سيقار رقيق<br />
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نأخذ النصف بالعرض و نقلب الربع كما في الصورة<br />
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و نضع الحشو<br />
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نغلق بالربع االثاني<br />
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و نلفها حتى نتحصل على شكل سيقار<br />
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نكل كل المقدار<br />
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نقلي بحذر السيقار و نحافظ على شكله في زيت متوسطة </div>
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نتركه يقطر من الزيت ثم نغمسه في العسل يكون دافئ و يكون عاقد أي كمية الماء الزهر المضافة تكون قليلة حتى نحافظ على قرمشة السيقار<br />
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ثم نقدم السيقار مع احلى اتاي<br />
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Anonymoushttp://www.blogger.com/profile/13180035494594426328noreply@blogger.com1tag:blogger.com,1999:blog-5851994269353901072.post-24925932123083303022015-07-06T22:07:00.000+01:002015-07-06T22:07:44.618+01:00تا رت الشكولاطة الباردة الاحلى السهرات <div dir="rtl" style="text-align: right;" trbidi="on">
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رمضان كريم<br />
لأحلى السهرات و أمتع الاوقات , حضروا تارت الشكولاطة الباردة و الرائعة و بمقادير بسيطة جدا .أكيد راح تفاجئوا أحبابك و عائلتكم<br />
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المقادير<br />
ملاحضة القالب قطره 20سم يعني ليس كبير<br />
نحتاج إلى<br />
علبة بيموا<br />
2 ملاعق زبدة طرية<br />
علبة شكولاطة<br />
ثلاثة أرباع علبة كرام فراش (يعني ننقص من العلبة مقدار أصبعين )<br />
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التحضير<br />
نحضر في البداية القاعدة للتارت<br />
نفرم البيموا في المكسوع mixeur فرم ناعم<br />
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نقدر نعوض البيمو بأي نوع أخر من البسكوي<br />
ننزع الالبيموا من المكسوغ<br />
و نضيف له الزبدة الطرية<br />
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نخلط جيدا الزبدة مع البمو حتى تتداخل<br />
نأخذ قالب يكون وسطه منفك عن القالب بهذا الشكل حتى تسهل عملية إخراجه<br />
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نضع فيه البيمو و نرصه جيدا حتى يأخذ شكل القالب و يصبح متماسك<br />
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ندخله في الثلاجة و نتركه يتماسك<br />
نعود للكريمة<br />
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<span id="goog_1741525033"></span><span id="goog_1741525034"></span>نسخن كرام فراش فوق النار<br />
و نقسم الشكولاطة مربعات<br />
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<a href="http://1.bp.blogspot.com/-Nh0KOB5u_IM/VVIOjt88o_I/AAAAAAAAInI/oyt2F5MjTG4/s1600/latifa7%2B237.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="133" src="http://1.bp.blogspot.com/-Nh0KOB5u_IM/VVIOjt88o_I/AAAAAAAAInI/oyt2F5MjTG4/s200/latifa7%2B237.jpg" width="200" /></a></div>
نضيف الشكولاطة للكرام فراش<br />
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نحرك المزيج و نتركه يغلي غليتين أو ثلاثة<br />
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تصبح كريمة عاقدة<br />
نصبها فوق القاعدة الي كنا حضرناها<br />
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نتركها تبرد في الثلاجة حتى ساعتين<br />
نستطيع تذويب الشكولاطة و وضع طبقة من الشكولاطة<br />
و لكنني فضلت نعمل ان لا أكثر من الشكولاطة فشكلت لفافات من الشكولاطة<br />
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<a href="http://2.bp.blogspot.com/-0NZtSERVN0Y/VVIPEPDRZwI/AAAAAAAAIoE/D1ROZEUUZh8/s1600/latifa7%2B263.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="133" src="http://2.bp.blogspot.com/-0NZtSERVN0Y/VVIPEPDRZwI/AAAAAAAAIoE/D1ROZEUUZh8/s200/latifa7%2B263.jpg" width="200" /></a></div>
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و تقدم بأحلى القبلات و تمنياتي بالتوفيق للجميع<br />
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Anonymoushttp://www.blogger.com/profile/13180035494594426328noreply@blogger.com0tag:blogger.com,1999:blog-5851994269353901072.post-83137536744965150012015-07-05T21:32:00.000+01:002015-07-05T21:32:58.429+01:00lمقبلات بالجبن و الزيتون (amuse gueule) <div dir="rtl" style="text-align: right;" trbidi="on">
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رمضان كريم<br />
لمقبلة اليوم إخترت وصفة سهلة و سريعة و لذيذة , بمكونات موجودة في كل بيت و بطريقة مختلفة , و هي لا تحتاج إلى طبخ بل تحضر و تقدم مباشرة كا بوفيه و خاصة مه وجود الضياف , فحظ موفق للجميع<br />
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<a name='more'></a>لتحضير مقبلات بالجبن و الزيتون نحتاج<br />
علبة جبن طري<br />
300 غ زيتون أخضر منزوع النوى<br />
أوراق معدنوس مقطعة رقيق<br />
جلجلان محمص<br />
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التحضير<br />
نضع الزيتون في الماء لمدة ربع ساعة<br />
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نعيد العملية مرة ثانية حتى نتخلص من الملوحة في الزيتون و هي طريقة أحسن من غلي الزيتون بالتجربة<br />
نصفي الزيتون من الماء جيدا و نحضر كل المقادير<br />
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نأخذ الجبن و نخدموا جيدا بالملعقة<br />
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نأخذ زيتونة و نلف حولها الجبن و في حالة إذا كانت العملية صعبة نستعين بالنشا<br />
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نشكل كرة ثم نرمدها في المعدنوس مباشرة<br />
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نفس الطريقة نشكل كرية و نرمدها في الجلجلان محمص<br />
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و و نضع فوق كل زيتونة cure dent<br />
و نكمل كل المقدار<br />
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و نزينهم في أطباق التقديم </div>
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Anonymoushttp://www.blogger.com/profile/13180035494594426328noreply@blogger.com0tag:blogger.com,1999:blog-5851994269353901072.post-91464926120621152402015-06-30T17:46:00.000+01:002015-06-30T17:46:56.514+01:00طاجين البروشات (طبق رمضاني بالاسياخ )<div dir="rtl" style="text-align: right;" trbidi="on">
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رمضان مبارك<br />
يوم سعيد , بما أننا في شهر رمضان فتواجد الضياف هو من شيامه و من شيامنا تقديم دائما الافضل و الالذ, لذا هذا الطبق يجمع بين اللذة و الحسن التقديم<br />
فحظ موفق <br />
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<a name='more'></a>لتحضير هذا الطبق نحتاج إلى<br />
قطع دجاج (حسب عدد الافراد و يمكن إستعمال قطعة واحدة حسب المناسبة أنا كثرت لوجود الضيوف)<br />
بصلة صغيرة<br />
3فصات ثوم<br />
1طماطم<br />
3ملاعق زيت و ملعقة سمن<br />
ملح , فلفل أسود , قرفة<br />
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بالنسبة للاسياخ (بروشات )<br />
2 إل3 قطع إسكالوب اي صدر الدجاج مقطع رقيق<br />
200 غ لحم دجاج مرحي<br />
علبة فطر (لا يكون مقطع بل كامل )<br />
معدنوس ,ملح , فلفل أسود , قرفة<br />
بصلة صغيرة و فصين ثوم<br />
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التحضير<br />
لتحضير المرق<br />
في طنجرة و اسعة نضع قطع الدجاج<br />
ونضيف البصل مقطع و ثوم مقطع و الزيت و السمن و التوابلو الطماطم المبشورة<br />
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نتركها تتقلى قليلا ثم نضيف الماء و نتركها تنضج<br />
من جهة ثانية نحضر مفروم الدجاج<br />
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نضيف له بصلة صغيرة و فصين ثوم مقطعين<br />
و الملح و الفلفل الاسود و القرفة و نضيف المعدنوس<br />
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نضيف بيضة و نخلطها جيدا و نشكلها كرات أكبر قليلا من حبة الجوز<br />
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نأخذ إسكالوب الدجاج و نتبلها<br />
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نأخذ شريحة و نضربها بالمطرقة و هي مغلفة بين قطعتين نايلون حتى تصبح رفيعة دون أن تتقطع<br />
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نقطع لاسكلاوب إلى شرائح طولية بعرض 1 إلى 1ونصف سم<br />
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نلف كا شريط من إسكالوب حول الكريات من اللحم<br />
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نأخذ الاسياخ و ندخل فيها الفطر<br />
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ثم كرة اللحم المرحي الملفوفة<br />
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و نكمل فطر اخر و كرة<br />
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نكمل كل الاسياخ<br />
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الكمية أكيد حسب الافراد<br />
نضع كل الاسياخ في الطنجرة التى طبخ فيها الدجاج (لذا قلت في الاول يجب أن تكون واسعة )<br />
نتركها 10د حتى تنضج<br />
و نخرجها و نحمرها في مشواة البيت مع قليل من الزيت و الزبدة من كل الجوانب و يقدم الطبق<br />
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و بألف صحة و عافية<br />
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Anonymoushttp://www.blogger.com/profile/13180035494594426328noreply@blogger.com0tag:blogger.com,1999:blog-5851994269353901072.post-20637185183044645132015-06-29T14:06:00.000+01:002015-06-29T14:06:45.809+01:00ماسيدوان macédoine <div dir="rtl" style="text-align: right;" trbidi="on">
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رمضان كريم<br />
في رمضان تحضير الماسيدوان إجباري و لو مرة على مرة و لكنه حاضر معنا بالتأكيد , لذا حبيت نقدموا للجميع بطريقي و اكيد كل واحد طريقتوا من نوع<br />
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<a name='more'></a>المقادير<br />
خضر مشكلة من بطاطا , جزر ,جلبانة , قرعة<br />
مايوناز<br />
تون من نوع الطماطم أو زيت يبقى الامر إختياري<br />
رزر مطبوخ<br />
بيض مغلى<br />
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التحضير<br />
نقطع الخضر مكعبات صغيرة و نفورها مع رشة الملح<br />
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بعد أن تنضج نضيف التون<br />
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نخلطها ثم نضيف 2 ملاعق مايوناز<br />
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من جهة ثانية يكون الروز مطبوخ عادي نضيف له أيضا 2 ملاعق كبار مايوناز أو أكثر<br />
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في قالب دائري نضع نصف كمية الروز<br />
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ثم نضع خليط الخضر فوق الارز<br />
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نكمل الباقي بالارز و نحاول أن نضغط جيدا<br />
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نقلب القالب في صحن التقديم<br />
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ندهن الوجه بالمايوناز<br />
و نزينها بالبيض و المعدنوس<br />
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Anonymoushttp://www.blogger.com/profile/13180035494594426328noreply@blogger.com0tag:blogger.com,1999:blog-5851994269353901072.post-90983881798903849382015-06-27T23:26:00.000+01:002015-06-27T23:26:10.451+01:00كوردون بلو cordon bleu <div dir="rtl" style="text-align: right;" trbidi="on">
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رممضان كريم<br />
اليوم حضرت طبق ساهل جدا و لذيذا جدا و لا يحتاج إلى فرن و لا إلى القلي هو كوردن بلو , يقدم مع سلطة خضراء , أو سوتي لوبيا خضراء , هذا الطبق كنوع من التغير في تقديم إسكلوب<br />
تتمنياتي بالتوفيق للجميع<br />
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لتحضير الكورن بلو نحتاج إلى<br />
إسكلوب دجاج حسب أفراد العائلة (إسكلوب الدجاج يكون دائما أطرى من إسكلوب الداند و أرخس )<br />
قطعة من الجبن الابيض<br />
ملح , فلفل أسود<br />
بيضتان<br />
خبز مرحي la chapelure<br />
4 ملاعق زيت , ملعقة كبيرة زبدة<br />
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التحضير<br />
نأخذ قطع إسكالوب و نضعهم بين ورقتين من النيلون<br />
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و بواسطة مطرقة نحاول بسط الاسكالوب<br />
نطرق بالمطرقة و بلطف حتى نلاحظ أن قطعة إسكالوب أصبحت رقيقة و كبرة في الحجم لكن دون أن تتمزق<br />
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نتبل قطع الاسكالوب بالملح و الفلفل الاسود<br />
و نضع قطعة لابأس بيها في طرف الاسكالوب<br />
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و نلف القطعة حول الجبن<br />
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نكمل كل القطع الموجودة<br />
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نخفق بيضتان و نغمس كل قطعة إسكالوب فيها<br />
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ثم نغمسها في الشابيوغ<br />
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في مقلاة نضع قليل من الزيت مع ملعقة الزبدة و نتركها تسخن قليلا<br />
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نضع قطع الاسكالوب المحشية<br />
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و تكون على نار هادئة و لازم نغطي المقلاة بإحكام حتى نضمن ان الاسكالوب ينضج جيدا من الداخل<br />
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في كل مرة نقلب القطع , و دائما على نار هادئة<br />
في العادة تقلى القطع في زيت غزير لكنني لم أحبذ الفكرة بل فضلت انها تطهى ببطئ و النتيجة رائعة<br />
و بهذه الطريقة تبقى القطع طرية و خفيفة المذاق<br />
و نقدمها مع الخضر أو سلاطة , جربوها و تأكدوا من ذوقها<br />
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Anonymoushttp://www.blogger.com/profile/13180035494594426328noreply@blogger.com0tag:blogger.com,1999:blog-5851994269353901072.post-9664268251501002672015-06-24T13:27:00.000+01:002015-06-24T13:27:48.944+01:00بغكات بالعجينة المورقة (مملحات)<div dir="rtl" style="text-align: right;" trbidi="on">
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<a href="http://1.bp.blogspot.com/-fk31PAgLvU0/VWRCz7iOvRI/AAAAAAAAI3o/Tqhgt3d9gx4/s1600/latifa7%2B050.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="http://1.bp.blogspot.com/-fk31PAgLvU0/VWRCz7iOvRI/AAAAAAAAI3o/Tqhgt3d9gx4/s320/latifa7%2B050.jpg" width="320" /></a>رمضان كريم<br />
في بعض المرات نحتاج لوصفة سريعة و لذيذة نظرا للتعب و لإختصار الوقت , هذه الوصفة تحقق المطلوب , نحتاج دائما إلى عجينة مورقة جاهزة أو محضرة مسبقا و الباقي سهل .<br />
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<a name='more'></a>المقادير<br />
العجينة المورقة<br />
قطعة إسكلوب<br />
فرماج , معدنوس<br />
3 ملاعق كبار كريمة البيشامال<br />
ملح , فلفل أسود<br />
المقادير مفتوحة لان الكمية حسب الرغبة و الامكانيات و عدد أفراد الاسرة<br />
نفتح العجينة المورقة فوق قليل من الفرينة<br />
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نأخذ قالب الباركات (القوارب) و نضع فيه العجينة<br />
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ندخلها فرن ساخن جدا و نتركها حتى تنتفخ جيدا ثم ننقص درجة الحرارة و نتركها تنضج جيدا<br />
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نتحصل على باركات منتفخة و مقرمشة<br />
نحضر الحشو<br />
نقطع قطعة إسكالوب قطع صغيرة و نحمصها في مقلاة مع قليل من الزبدة ثم نضيف الملح و الفلفل الاسود<br />
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بعد أن ينضج نضيف له الجبن و المعدنوس و 3 ملاعق صلصة البيشامال<br />
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نعود للباركات , نفتح كل واحدة على إثنين (العملية سهلة )<br />
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ثم نضع الحشو في الوسط و نعيد القطعة العليا<br />
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نكمل كل الكمية<br />
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نزين الجوانب بالمعدنوس<br />
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و كذالك نزين الوجه بالمايوناز<br />
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فعلا هو طبق سهل التحضير لكنه مممممممممم لذيذ و سريع<br />
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Anonymoushttp://www.blogger.com/profile/13180035494594426328noreply@blogger.com2tag:blogger.com,1999:blog-5851994269353901072.post-28950999122364957532015-06-23T13:03:00.000+01:002015-06-23T13:03:06.259+01:00قوارب الكابريس بالكريمة <div dir="rtl" style="text-align: right;" trbidi="on">
<a href="http://2.bp.blogspot.com/-gXJavtjSsOE/VVtu0q2VdhI/AAAAAAAAIsU/fBNSquFbPWU/s1600/latifa7%2B135.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="http://2.bp.blogspot.com/-gXJavtjSsOE/VVtu0q2VdhI/AAAAAAAAIsU/fBNSquFbPWU/s320/latifa7%2B135.jpg" width="320" /></a> رمضان كريم<br />
تحلية السهرة هي قوارب صغيرة بالكابريس و كريمة الشونتي , ذات الذوق الرائع و القرمشة اللذيذة و مع طراوة الكريمة ممممممممممممم , لازم تجربوها<br />
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<a name='more'></a>لتحضير التحلية نحتاج إلى<br />
عجينة بريزي<br />
كابريس<br />
الكريمة<br />
نبدأ بمقادير و طريقة تحضير العجينة<br />
250 غ فرينة<br />
125غ زبدة<br />
بيضة , قليل من الملح<br />
ملعقة سكر<br />
ماء بارد<br />
نخلط بواسطة الاصابع الفرينة و الزبدة<br />
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نضيف البيضة و نخلطها مع العجينة<br />
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نضيف السكر<br />
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نضع الملح في الماء و نرش العجينة و نحاول جمعها دون الدلك حتى نتحصل على عجينة طرية </div>
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نتركها ترتاح في الثلاجة لمدة نصف ساعة </div>
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نحل العجينة و نضعها في قوالب و نثقب القوالب </div>
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ندخلها الفرن على درجة حرارة 180 حتى تنضج </div>
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نعود للكريمة </div>
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نحتاج <span style="background-color: white; font-family: Consolas; font-size: 19.7999992370605px; font-weight: bold; line-height: 27.7199993133545px; text-align: right;">لتحضير كريمة الشونتي إستعملت </span></div>
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علبة فلن , <span style="font-size: 19.7999992370605px; line-height: 27.7199993133545px;">فنجان حليب بارد و فنجان غبرة الشونتي </span></div>
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نمزج الكل و نخفقها جيدا حتى تتماسك </div>
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نضعها في الثلاجة </div>
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يبقى علينا تذويب الكابريس<br />
نذوب الكابريس فوق حمام مائي مع قليل من الحليب<br />
كمية الكابريس حسب كمية القوارب<br />
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نركب كل العناصر أي نملاء القوارب بالكابريس المذاب<br />
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و نزين بالكريمة<br />
نتركها تبرد و نقدمها مع أحلى كأش شاي<br />
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