Comments on: The Palestinian Muskhan directly from my kitchen http://www.stylisheve.com/the-palestinian-muskhan-directly-from-my-kitchen/ Latest fashion trends, designer clothing and brands for women, men, kids and babies plus beauty, jewelry, dresses, runway, home decorating and outdoor. Thu, 17 May 2012 20:12:39 +0000 hourly 1 http://wordpress.org/?v=3.3.2 By: Hanan Aradi http://www.stylisheve.com/the-palestinian-muskhan-directly-from-my-kitchen/comment-page-1/#comment-204 Hanan Aradi Fri, 13 Nov 2009 14:35:44 +0000 http://www.stylisheve.com/?p=1914#comment-204 It's a wonderful, delicious recipe .Thanks alot It’s a wonderful, delicious recipe .Thanks alot

]]> By: Luciana Valluis http://www.stylisheve.com/the-palestinian-muskhan-directly-from-my-kitchen/comment-page-1/#comment-157 Luciana Valluis Sat, 07 Nov 2009 14:58:57 +0000 http://www.stylisheve.com/?p=1914#comment-157 That would be a more upscale pizza. Traditional recipe of Brazilian cuisine "MOQUECA" Moqueca de Peixe A Baiana Recipe Ingredients 1.5kg of fish (grouper, monkfish, kingfish, salmon, or mahi mahi) Juice of 2 lemons Salt Pimenta Malegueta(hot red chilis) finely chopped Qty flat leaf parsley and spring onions finely chopped Qty Coriander/Cilantro 4 or 5 tomatoes 2 red onions finely chopped Qty garlic paste Qty extra virgin olive oil The milk of one fresh coconut is traditional, about 600mls Dende oil Method Finely chop the cilantro, parsley,spring onions, tomatoes and chillis. Set aside. Chop garlic, add salt, and continue chopping, until a paste forms (use a mortar and pestle if that's easier). Add to herbs. Prepare fillets on aseparateplastic chopping board to avoid cross-contamination. Heat a large clay pot, over a low/medium flame Add mixed herbs, chillis, garlic and tomatoes As soon as you start to smell the perfume from the herbs filling the kitchen, add a splash of olive oil. Clean fish, descale and rinse thoroughly. Pat dry with a paper towel. Squeeze fresh lemon juice over the fish, season with salt, and carefully place over the herbs. Add coconut milk, and dende oil. Pop on the lid, and leave until cooked. When the flesh starts to leave the bone you know its ready. About 15-20 minutes. Serve direct to the table Open the lid and allow the perfume to escape at the table. It's a must. Serve with plain white rice.Moqueca de Peixe A Baiana Recipe Ingredients 1.5kg of fish (grouper, monkfish, kingfish, salmon, or mahi mahi) Juice of 2 lemons Salt Pimenta Malegueta(hot red chilis) finely chopped Qty flat leaf parsley and spring onions finely chopped Qty Coriander/Cilantro 4 or 5 tomatoes 2 red onions finely chopped Qty garlic paste Qty extra virgin olive oil The milk of one fresh coconut is traditional, about 600mls Dende oil Method Finely chop the cilantro, parsley,spring onions, tomatoes and chillis. Set aside. Chop garlic, add salt, and continue chopping, until a paste forms (use a mortar and pestle if that's easier). Add to herbs. Prepare fillets on aseparateplastic chopping board to avoid cross-contamination. Heat a large clay pot, over a low/medium flame Add mixed herbs, chillis, garlic and tomatoes As soon as you start to smell the perfume from the herbs filling the kitchen, add a splash of olive oil. Clean fish, descale and rinse thoroughly. Pat dry with a paper towel. Squeeze fresh lemon juice over the fish, season with salt, and carefully place over the herbs. Add coconut milk, and dende oil. Pop on the lid, and leave until cooked. When the flesh starts to leave the bone you know its ready. About 15-20 minutes. Serve direct to the table Open the lid and allow the perfume to escape at the table. It's a must. Serve with plain white rice. That would be a more upscale pizza.

Traditional recipe of Brazilian cuisine “MOQUECA”

Moqueca de Peixe A Baiana Recipe

Ingredients

1.5kg of fish (grouper, monkfish, kingfish, salmon, or mahi mahi)
Juice of 2 lemons
Salt
Pimenta Malegueta(hot red chilis) finely chopped
Qty flat leaf parsley and spring onions finely chopped
Qty Coriander/Cilantro
4 or 5 tomatoes
2 red onions finely chopped
Qty garlic paste
Qty extra virgin olive oil
The milk of one fresh coconut is traditional, about 600mls
Dende oil
Method

Finely chop the cilantro, parsley,spring onions, tomatoes and chillis. Set aside.
Chop garlic, add salt, and continue chopping, until a paste forms (use a mortar and pestle if that’s easier). Add to herbs.
Prepare fillets on aseparateplastic chopping board to avoid cross-contamination.
Heat a large clay pot, over a low/medium flame
Add mixed herbs, chillis, garlic and tomatoes
As soon as you start to smell the perfume from the herbs filling the kitchen, add a splash of olive oil.
Clean fish, descale and rinse thoroughly. Pat dry with a paper towel.
Squeeze fresh lemon juice over the fish, season with salt, and carefully place over the herbs.
Add coconut milk, and dende oil.
Pop on the lid, and leave until cooked.
When the flesh starts to leave the bone you know its ready. About 15-20 minutes.
Serve direct to the table
Open the lid and allow the perfume to escape at the table. It’s a must.
Serve with plain white rice.Moqueca de Peixe A Baiana Recipe

Ingredients

1.5kg of fish (grouper, monkfish, kingfish, salmon, or mahi mahi)
Juice of 2 lemons
Salt
Pimenta Malegueta(hot red chilis) finely chopped
Qty flat leaf parsley and spring onions finely chopped
Qty Coriander/Cilantro
4 or 5 tomatoes
2 red onions finely chopped
Qty garlic paste
Qty extra virgin olive oil
The milk of one fresh coconut is traditional, about 600mls
Dende oil
Method

Finely chop the cilantro, parsley,spring onions, tomatoes and chillis. Set aside.
Chop garlic, add salt, and continue chopping, until a paste forms (use a mortar and pestle if that’s easier). Add to herbs.
Prepare fillets on aseparateplastic chopping board to avoid cross-contamination.
Heat a large clay pot, over a low/medium flame
Add mixed herbs, chillis, garlic and tomatoes
As soon as you start to smell the perfume from the herbs filling the kitchen, add a splash of olive oil.
Clean fish, descale and rinse thoroughly. Pat dry with a paper towel.
Squeeze fresh lemon juice over the fish, season with salt, and carefully place over the herbs.
Add coconut milk, and dende oil.
Pop on the lid, and leave until cooked.
When the flesh starts to leave the bone you know its ready. About 15-20 minutes.
Serve direct to the table
Open the lid and allow the perfume to escape at the table. It’s a must.
Serve with plain white rice.

]]> By: Zeljka http://www.stylisheve.com/the-palestinian-muskhan-directly-from-my-kitchen/comment-page-1/#comment-156 Zeljka Sat, 07 Nov 2009 14:02:18 +0000 http://www.stylisheve.com/?p=1914#comment-156 Wonderful !!!! Your work and style is fantastic ! I love it !!!!!! Wonderful !!!! Your work and style is fantastic ! I love it !!!!!!

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