Sunday, February 27, 2011

Ancient Egyptian Sugaring


Body sugaring is a method for removing body hair that is a cheap, homemade alternative to waxing (or shaving). The theory behind body sugaring is that the hair is removed by the root, and when it grows back there will be less of it, and it will be softer and not stubbly as it is if a razor had been used.
Body sugaring is done by making a paste of sugar, water, and lemon juice that has been heated to the softball candy stage.
After you have let the paste cool enough so that it won’t burn, you spread it on your skin, cover it with cotton strips of cloth, and then rip the cloth off like one does a bandage. Most find sugaring less painful than waxing.
Due to many requests from readers for this recipe, I have looked hard for what I have finally found and give you here, what I think is the best formula:

INGREDIENTS
2 cups sugar
¼ cup lemon juice
¼ cup water
Equipment: Candy thermometer
Combine the ingredients in a heavy saucepan, and heat on low using a candy thermometer. Watch the mixture very carefully so that it doesn’t boil over. Heat the mixture to 250 F on the candy thermometer; this is the hardball candy stage.
Remove from the heat and let cool enough to pour into a jar without breaking or melting the jar. (Note that this jar will be reheated in the future. Make sure it is safe for whatever form of reheating you plan to do—in the microwave, or in a pan of water.
Rip clean cotton fabric in 1-inch strips. Make sure the cotton isn’t too coarsely woven.
This next step is very critical: Let the mixture cool enough so that it won’t burn your skin. The first time I did this I didn’t let the blend cool enough and I burned myself! Test the mixture on the palm of your hand, knowing that is much tougher than the sensitive skin under your arms.
Using a dull knife or Popsicle stick, spread the cooled sugar onto your skin. Cover with the cloth strips, let set for a few minutes, and then rip off quickly as you would a bandage.
In the future you can reheat the mixture to a warm and not hot temperature (see above), and reuse. Note that reheating will thicken the paste.

source: www.care2.com


here is a video how to make Homemade Sugaring by galaxydreaming

Thursday, February 24, 2011

Chicken sai


Ingridients:
  • 1 boneless chicken breast 

  • 1 large carrot

  • 1 onion (chopped)

  • 1 clove of garlic

  • 2 large green or red pepper

  • 100 ml tomato sous

  • vegetable oil

  • salt

  • ground black pepper

  • seasoning for taste

Wash and cut the boneless chicken into small pieces


fry in high heat for 5 minutes


add the carrot and fry carrot for another 2 minutes


add chopped onion and  minced garlic, mix and wait until onion juice will come out



add green (or red) pepper and tomato sous. fry for 1 minute . 

Cover the pot and simmer in low heat for 20-25 minutes

Serve hot.
P.S. You can serve it with Turkish pilav or mashed potato as well

 

Tuesday, February 22, 2011

Turkish pilaf with vermicelli

Pilaf is a class of rice dishes, most commonly referring to rice cooked in a seasoned broth with meat or vegetables. There are so many kinds of Pilaf in the World. And it calls pretty close in several languages too. In Turkish Pilav, in Russian Plov (Плов), in Uzbek Palov, in Greek Pilafi and etc.
Today I want to share with Turkish Şehriyeli Pilav.

Ingredients:
  • 1/2 cup of vermicelli (Orzo)
  • 6 tb.spoons of olive, canola, or corn oil
  • 2 cups of long grain rice
  • 3 cups water
  • 1/2 t.spoon of salt

In a sauce pan fry vermicelli  



until it is golden brown



add rice


mix



pour the water, add salt



bring to boil and reduce the heat to  medium



leave open and wait until water evopareted



Cover and cook in low heat 10 minutes, open and mix the rice and cook for another 10 minutes



Serve hot.
Enjoy!!!



P.S. You can serve it with Chicken sai,



or with Meatloaf rolls as well

Mushroom sauce


Ingredients:
  • 2 tb.spoons of butter
  • 1 onion (finely chopped)
  • 200 grams (7,5 ounces) of mushroom (chopped)
  • 1 cup of sour cream
  • salt
  • ground black pepper


chop the mushroom and onion


 melt the butter and fry chopped onion until golden brown


add mushroom

fry in medium high heat

add sour cream

 simmer about 15 to 20 minutes, add salt and ground black pepper
Serve with any meal you like. I like this sauce with Slamon