Cannoli siciliani =  Sicilian cannoli
 it is a traditonal dessert from Sicily
This recipe is a real triumh of authentic flavors of Southern Italy and one of the most tempting dessert of Italian cuisine
If you want to read about the History

http://www.nycstylelittlecannoli.com/2011/07/history-of

Make abaut 28 pastries

 cannoli Shells Ingredients 

• 170 g plain flour
• 1/4 g granulated sugar
• 1/4 teaspoon salt
• 5 g unsweetened cocoa powder
• 30 g vegetable shortening
• 6/8 tablespoons sweet Marsala wine
• Vegetable Oil for frying
• 1 to 2 large egg whites , lightly beaten                                 

Image taken from http://rete.comuni-italiani.it/blog/04992

   

 Intruction:

• To make the cannoli shells: In large bowl, mix togethere the flour, cocoapowder, and salt and sugar.Then gradually work in the wine and water to form a compact dough. Shape dough into a ball, flatten and wrap in plastic wrap. Let rest at room temperature for 1 hour.

• In a deep -fat or heavy -bottoned saucepan, heat the oil to 350 degrees F. Wrap each circle onto a mold, sealing the two edges that overlap with a dab of water and by pressing  toghetere. Carefully immerse a few shellas at a time, into the hot oil and fry until golden and crisp. Drain the shells on the paper towels, let cool and remove the molds from the cannoli.

  Ricotta Cannoli filling

660g fresh ricotta, 170g to 190 g  confectioners' sugar, sifted,  1/2 teasppons pure vanilla, 50 g finely diced candied orange or candied citron, 70 gr miniature semi -sweet chocolate chips.

• To make the filling: In a bowl, wip up the ricotta and sugar until creamy. Add the grated chocolate and candied orange. Mix houghly. Using a piping bag, pipe the filling into each shell, starting at the middle and working out towards each end. Garnish the ends of cannoli with sliced candied fruit and then dust the cannoli with icing sugar.                                                                                  

Al Kabsa - Traditional Saudi Rice (& Chicken) Dish

From: Sabir 

Al Kabsa, is the most famous traditional dish in The Kingdom of Saudi Arabia and the rest of gulf countries,that made from Basmati  rice and  Lamb, Chicken or Fish. Importantly,  it is cocked in seasoned tomato juice. 

* Ingredients: 

•  Kabsa Dish

• 1/4 cup    butter.
• 3 lbs       chicken , cut into 8-10 pieces.
• 1 large     onion , finely chopped.
• 6 garlic    cloves , minced.
• 1/4 cup    tomato puree.
• 14           ounces canned chopped tomatoes , un-drained (or    fresh).
• 3             medium carrots , grated.
• 2             whole cloves.
• 1             pinch grated nutmeg.
• 1             pinch ground cumin.
• 1             pinch ground coriander.
•                salt & freshly ground black pepper.
• 4 cups      hot water.
• 1               chicken stock cube.
• 2 1/4 cups basmati rice (don't rinse or soak this).
• 1/4 cup      raisins.
• 1/4 cup      slivered almond , toasted.
• 
  
• Kabsa Spice Mix

• 1/2   teaspoon saffron.
• 1/4   teaspoon ground green cardamoms.
• 1/2   teaspoon ground cinnamon.
• 1/2   teaspoon ground allspice.
• 1/4   teaspoon white pepper.
• 1/2   teaspoon ground dried limes.
• 
  

* Directions:

1. 1
   Melt butter in a large stock pot, casserole or dutch oven. Add chicken pieces, onion & garlic & sauté until onion is tender. Stir in tomato puree & simmer over a low heat for a couple of minutes.
2. 2
   Add tomatoes, carrots, cloves, all the spices & salt and pepper. Cook for a couple of minutes. Add the water & Maggi cube.
3. 3
   Bring to a boil, then reduce heat and cover. Simmer over low heat for 30 minutes. Add rice to the pot & stir carefully. (if you're wanting to brown the chicken in the oven - remove it from the pot now & place in the preheated oven).
4. 4
   Re-Cover & simmer for 35 - 40 minutes - adding the raisins for the last 10 minutes - or until rice is tender.
5. 5
   Place the rice on a large serving dish, topped with the chicken & garnished with almonds. Serve with a fresh mixed salad - preferably with a little lime vinaigrette. Saudis like their Kabsa with a hot sauce called 'Shattah'.

6

N.B: You can also 'finish' the chicken pieces off in the oven by cooking them for 25 - 30 minutes at 180 C whilst the rice is cooking. (but don't let them become dry).

• serving: (8)

Bela`afyah ( Well - being ) ........Enjoy

Saudi Kabsa Spice Mix

From: Sabir 

* Ingredients:

1    teaspoon turmeric.

1    teaspoon coriander seed.

1    teaspoon black peppercorns (1/2 tbs if you don't want it hot).

1    teaspoon black cardamom pod (I left this out, they are not to be substituted with green cardamom).

1    teaspoon ginger.

1    teaspoon fennel seed (We prefer this without as we don't like fennel flavour. You will be able to taste it.).

* Directions:

1. Blend until crushed.
2. Use as required. 

Serves : 1   ;    Yield : 6 tablespoon.

Hot and Sour Soup

                                                  From Alex

Intrduction :

Chinese name: 酸辣汤 (suān là tāng)
Style: Sichuan (Szechuan) Cuisine
Characteristics: Hot and Sour Soup is characterized by being sour, hot, salty and fresh.

Hot and Sour Soup is mainly made of pork shreds, sausage, egg, mushroom, and dried bean curd sheet. It is usually eaten after the meal, helping to sober one up, getting rid of the grease and aiding digestion. It is also a good choice when you lose your appetite.

Ingredients:
1/4 piece of dried bean curd sheet or 50 g beancurd (tofu)
3-4 fresh mushrooms
50 g lean pork
50 g chicken breast
50 g sausage
1 egg

Seasonings:
chopped green onion
pepper powder
cooking wine
sesame oil
vinegar
soy sauce
chicken essence (chicken stock/bouillon)
salt
wet cornstarch (the proportion of cornstarch and water is ususally 1:2)
Note: the amount of the seasonings listed above can be appropriately used according to one's personal taste.

Methods:

Step 1: Fill the wok with three bowls of water. Turn on the heat. Add the lean pork when the water is boiling and add in the cooking wine to get rid of the fishy smell. Boil it for 10-15 minutes until it is 80% cooked. Turn off the heat and remove it from the wok, through a colander and place on to a plate. Repeat to process the chicken breast.

Step 2: Wash and clean the mushroom, sausage and dried bean curd sheet, cut them into shreds, and place on to separate plates. Cut the boiled lean pork and chicken breast into shreds, and place on to separate plates, too. Crack the egg into a bowl or a small basin and beat it.

Step 3: Pour the water out of the wok, and Add in the dried bean curd sheet, mushroom, sausage, lean pork and chicken breast shreds, and add in 3/4 bowl of water until all of the ingredients are immersed. Turn on the heat.

Step 4: Prepare a soup bowl by putting in it the pepper powder, vinegar, and chopped green onion. When the liquid in the wok is boiling, change to low heat and stew it for 2-3 minutes. Turn to high heat again, add in the salt, soy sauce, wet cornstarch, chicken essence and egg soup. Once the egg soup resembles a yellowish flower floating about the water, turn off the heat. Spoon them out of the wok and pour into the prepared soup bowl. Add in the sesame oil, finally.

 

Finish!

How to Prepare Chicken Wonton Soup

From Tandy

http://www.mywisewife.com/texas-austin-i35-parmer-ln-ho-ho-chinese-bbq-restaurant.html

Ingredients (serves 4)

• 4 cups salt-reduced chicken stock
• 2 carrots, peeled, cut into matchsticks
• 2cm piece fresh ginger, finely grated
• 1/4 cup salt-reduced soy sauce
• 125g Trident rice-stick noodles
• 3 green onions, thinly sliced

• Chicken wontons

• 200g lean chicken mince
• 3 green onions, thinly sliced
• 2cm piece fresh ginger, finely grated
• 1 garlic clove, crushed
• 20 wonton wrappers
• 1 egg, lightly beaten

• Method

  1. Make wontons: Combine mince, onion, ginger and garlic in a bowl. Place a rounded teaspoon of mixture in the centre of 1 wonton wrapper. Brush edges with egg. Fold corners together to form a pouch. Press to secure. Place on a plate. Repeat to make 20 wontons.
  2. Place stock, carrot and 4 cups cold water in a saucepan over high heat. Bring to the boil. Reduce heat to medium. Simmer for 5 to 7 minutes or until carrot is tender. Add ginger, soy sauce, noodles and wontons. Simmer for 5 minutes or until wontons are cooked through. Serve topped with onions.
     
     
     
     
     ENJOY!Wonton Noodle Soup!