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7 février 2014 5 07 /02 /février /2014 15:36

Lahmajun1

The lahmajoun or lahmacun, is a Turkish or Armenian pizza. 
Delicious and healthy, it is based on a fine paste, 
stuffed with a mixture of meat and vegetables. 
This recipe was given to me by a Turkish friend
during my stay in Germany. 
I invite you to watch the video at the end


lahmajun2

Lahmajun04

Lahmajun5

The video

 

 

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8 octobre 2013 2 08 /10 /octobre /2013 02:13





Pizza is one of the few dishes that

requires no side dish.

 

The video

 

 

 


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14 août 2013 3 14 /08 /août /2013 14:21



I present you a recipe of Taco and Fajitas,

it might not be the Mexican style,

but it's something my family likes

and it's a tasty healthy recipe.

I invite you to watch the video at the end of the article











The video

 

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31 juillet 2013 3 31 /07 /juillet /2013 14:09

2010-05-12 Empenadas6 

Empanadas are common to many cuisines.

In Spain and Mexico.

They can be stuffed with either sweet

or savory fillings, a blend

of ground beef and tomato is typical. 

2010-05-12 Empenadas3 

 In India, the samosa is a common

roadside food. It can be stuffed

with meat or vegetable filling, a spiced

potato mixture is the classic. Traditionally,

empenadas and samosas are deep-fried.

 

I invite you to watch the video 

     2010-05-12 Empenadas1

2010-05-12 Empenadas14

2010-05-12 Empenadas10

Montages

2010-05-12 Empenadas8

2010-05-12 Empenadas72010-05-12 Empenadas2

2010-05-12 Empenadas5

 

    The video

 

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26 novembre 2012 1 26 /11 /novembre /2012 23:45

biscuits-au-chocolat-et-amandes-096.jpg

 






 

How to prepare a nice and easy tartlet with a bechamel sauce.

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13 novembre 2012 2 13 /11 /novembre /2012 15:56


These puffs are stuffed with a delicious

creamy chicken mixture

and baked. It is a quick and tasty way

to use left over cooked skinless boneless

chicken, a perfect party recipe .














   
The video
 
 

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5 novembre 2012 1 05 /11 /novembre /2012 23:50



    

 

Everybody knows pizza. I have chosen them to be

"mini" this time after the request of my son who did not stop

asking me to prepare them.
What I like in pizza, is that we can really use all

the topping which we like.
Check out my normal pizza recipe here.

 

I invite you to watch the video at the end of the article

 

 

 


















The video
 
 

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14 octobre 2012 7 14 /10 /octobre /2012 14:36
Before watching the video of the recipe, let me thank everyone who was kind enough to leave me a comment or send me an email.
 
No worries, I read everything you write, unfortunately I can't answer every person because you're sooooo many to write to me. But one thing is for sure,
you push me through your messages, to post you more  easy and delicious recipes. Thank you for your encouragement ... This blog is for you my friends.
 
 
 
Pizza schneck
 
I have a Mini Pizza recipe form
of Schneck for you today.



I invite you to watch the video
at the end of the article
 
Pizza schneck
 
 
1-Pizza-shneak--19--copie-1.JPG
 
 
If you want to have a tender pizza, brush
the dough with a little bit of olive oil before
adding the ingredients.

 
Pizza schneck
 
 
If you wish, add other ingredients

or replace mine with others, simply

 follow the procedure and time of cooking.

 
Pizza schneck
 
Not forgetting to add the last

mozzarella cheese.
 
Pizza schneck
 
Roll the dough to form a Baguette.
 
1-Pizza-shneak--25--copie-1.JPG           
If the dough is too long, cut it

in half and put it in the fridge. 
 
1-Pizza shneak (26)
 
It is important to note that it is a little

difficult to cut the dough in small pieces,
 
but it is not impossible, just choose

a good knife for this .
 
1-Pizza shneak (28)
 
 
Add some cheese on the top.
 
 
1-Pizza shneak (30)
 
Bake on 180 C for 15 min.
 
1-Pizza shneak (2)-001-copie-1
1-Pizza-shneak--18--copie-1.JPG
 
The video
 
 

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10 février 2012 5 10 /02 /février /2012 14:37

 Pretzels fait maison (super moelleux)

 Pretzels fait maison (super moelleux)

 

brezel--16-.JPG 

 

Hi, many of you asked me for a Pretzel recipe, 

It is difficult to find a recipe for soft Pretzels, but here

it is, I guarantee you that it is the ideal recipe, try it

as it is and give me your opinion.

 

I invite you to watch the video at the end of the article

  

 2010-05-11 brezels7

 

My son who was used to eating them in Germany when

he was younger, I had difficulty finding his favorite pretzels

here in the USA (American Pretzels have nothing to do with those of Germany, beside the name), for me and my son, the best Pretzel is the one from Germany, but after these home-made Pretzels , it is incomparable, they are very Soft and they have a nice flavor. 

My son thanked me because he found his favorite pretzels.

 

2010-05-12

 

For the form, it depends on how you like them,

you can shape them small, big, thin or thick.

  2010-05-11 brezels5 

I have to tell you my dear visitors the secret of soft Pretzels 

 (those who do not still know it) : 

It is the fact of plunging them into the mixture of

warm water and baking soda  before baking them

in the oven. 

If you leave out this step, you will have hard Pretzels. 

This is a very important part in being  successful with 

this recipe and to be very satisfied of the result.   

    

 brezel (9)

 

  INGREDIENTS :

 

* 1 1/4 cups milk

* 4 to 4 1/2 cups flour, divided

* 1/4 cup sugar

* 1 gr.c yeast

* 1 tsp baking powder

* 1 tsp salt

* 1/2 cup (1 stick) butter, melted

* 2 tsp baking soda

* Coarse salt, sesame seeds or poppy seeds

 brezels-062.JPG  

 

STEPS :

 

Heat milk over low heat , set aside.

Beat 3 cups flour, sugar, yeast, baking powder

and salt together. Add milk and butter, beat vigorously

2 min. Add remaining flour, 1/4 cup at a time, until

dough begins to pull from the side of the bowl.

 

 

2010-05-11 brezels23 

 

Turn dough out onto lightly floured surface,

flatten  slightly.

Knead 10 min or until smooth and elastic, adding

flour  if necessary to prevent sticking.

 

 2010-05-11 brezels1

 

Shape dough into ball. Place in a lightly oiled bowl,

turn dough to grease top, cover, let rise about 30 min.

 

2010-05-11 brezels20

 

Divide dough into 18 equal pieces. Roll each piece

into a 22-inch long rope on lightly oiled surface.

 

 

 brezels-014.JPG

 

Form each rope into a U shape.

   brezels 015

   

Cross the ends.

 

 brezels 013

 

Then cross them again.

   

 brezels 017

 

Connect the ends to the bottom of

the U about 2 inches apart.

 

 brezels 018

 

2010-05-11 brezels11

 

In a bowl, dissolve baking soda in 4 cups of boiling

water over high heat.

Stir until disolved. Pick up each pretzel and quickly

dip into the baking soda solution for 10 sec.

 2010-05-11 brezels15-copie-1

 

Remove and place on a baking sheet

covered with parchment paper. 


2010-05-11 brezels9

 

Sprinkle with coarse salt. 

or sesame seeds 

 2010-05-11 brezels12

 

Or poppy seeds

  2010-05-11 brezels13

 

Bake on preheated oven on 400 F, 15 min

or until goden brown.

 

2010-05-11 brezels5 The video


 

  

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5 juin 2010 6 05 /06 /juin /2010 13:19

Collages.jpg

 

Hello my friends,

I post you a recipe that I prepared a long time ago, I always have a storage of recipes in my computer that are waiting  to be published.

 

To tell the truth I am incapable of standing up in

the kitchen to prepare  recipes for you,

I broke my leg  (as my dear friend  Djouza has already announced you), I have difficulty in doing the everyday things in life for my family.

 It's my daughter Jenna-Aicha ( 3 years) who takes care of me right now (even if she is complaining if I exaggerate a little bit in my requests  hihihi).

 

 

snails-feuillete1.jpg

 

 

The recipe of today is a recipe that I found

In this wonderful blog Les délices de Nathalie

(Take a small visit for this blog, I guarantee you, it is full of delights).

By coincidance I had sea snails that I had bought without knowing how to prepare them, do not confuse, it is not snails that we cook in the water and spice (as we make in Morocco), these current snails are from the sea, they are a part of seafoods (if we want), they are salted and have the same flavor as mussels.

 

I made a copy of Nathalie's recipe who I would like to thank for this delight.

 

 

 snails-feuillete6.jpg

 

 

Ingredients pour 7 Tartlets :

 

* 1 puff pastry
* 5 dozens snails
* 70 g of garlic and parsley butter
* 3 eggs
* 7 oz whipping cream
* Small pieces of Roquefort

 

Cooking:

400 F - 20 minutes

 

   

 

snails-feuillete.jpg

 

 

 

STEPS :

 

 

Preheat the oven at 400 F.

Spread the puff pastry on a surface and cut out in

small circles. Cover the baking molds with these circles.

Drain snails and return them to the frying pan

and add the pieces of garlic and parsley butter.

 

Distribute snail filling in tarts.

Put down some pieces of Roquefort on snails.


Break eggs and beat them with the whipping cream.

 

Salt, pepper.


Overturn the tarts.


Put in the oven for 20 minutes.

 

 

 

snails feuillete17

snails feuillete4-copie-1

snails-feuillete5.jpg

 

 

I invite you to watch the video

 

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