Cream of chicken soup recipe from scratch

 

 

Hello there everyone!

so it has been a long long time since I barely posted anything , I sincerely apologize for inactivity , soo many people have requested soo many recipes and I have literally been lost in my own little world of freelancing , after watching a bit of my idol chef Gordon Ramsay , my cooking passion has come back to me , and I am back with a recipe I was begging people to teach me , I saw a couple recipes on the internet , after trying many recipes , I turned out adjusting my own recipe! .. and to be honest I’m not a “cream of chicken soup” fan , I always kind of hated it , but it’s one of my favorites now

NOTE: I’m not a chef or an expert , so I don’t bother measuring things (LOL) I just  throw in this and that and adjust till I sense the right consistency , so I apologize if y’all face any trouble making the soup , I’m soo used to making it , I barely measure the ingredients at all , so I hope y’all are smart enough to handle the measurements , I may be an software engineering geek , but I’m really not nerdy enough to remember, how much and blah blah blah .. so good luck! ( I feel rather guilty and ashamed to be honest )

so anyways here we go!

Ingredients:

bone less chicken or 2 chicken breasts , (cubed or stripped)

butter

3 diced or sliced carrots

1 celery

1 medium green/spring/white onions , or your typical onions

salt and pepper to taste

Italian seasoning for garnishing

3 leeks

Mushrooms (optional)

2 cups store bought chicken broth or chicken stock cubes will do

1 packet fresh cream

Method:

  1. so first things first , boil the vegetables in the store bought broth , or dissolve 2 chicken stock cubes in 2 cups of water , add vegetables , salt and pepper to taste and boil until cooked , strain/remove vegetables , and pour the broth in a separate pot ,   since we’re not making chicken broth the traditional way ( which is by boiling chicken with bones ofcourse)  , in a separate pan cook the chicken in butter , salt and pepper to taste until tender , then set aside.                                                                   (NOTE: you can make your own chicken broth by boiling chicken with BONES if you prefer it that way , but since you have to shred the boiled chicken later on , that turned out to be absolutely tasteless in my experience, plus cooking the chicken cubed separately gives it a fine neat finish and that’s lovely!)
  2. in a separate pot (LOL just how many pots and pans are we using exactly?) , heat 5 tablespoons of butter on medium to high heat , add 4 tablespoons of flour , stir keep stirring , once the mixture is well incorporated and boiling , whilst stirring , slowly and partly pour half of the chicken broth , keep stirring until no lumps are visible ( I would recommend using a heavy duty whisk for that ) , pour in the fresh cream and stir until no traces are visible , add the cooked chicken , then pour in the rest of the broth while stirring constantly.
  3. when you sense the right consistency turn the heat off , and serve!                               (NOTE: if the soup is too thick you can always add more water , if it’s too watery , cook for a long time on low heat , or thicken it by adding flour dissolved in water whilst boiling)

 

TIP : serve sprinkled with Italian seasoning , chunks of toasted seasoned bread and cheese sticks ,….or in seasoned bread bowls! … the way I like to serve this soup 😉

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Mmmmm looks beautiful eh? well do try this recipe and let me know how it went

Tell you what? , I’ll upload the bread bowl recipe too!

Hope you guys enjoy making it just as mush as I do ,subscribe to my blog for more upcoming recipes , have a super wonderful day my loves!

Thank you soo much for reading

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Naked palette review

Hey whats up my people?

So today I decided to review another product  , The Naked palette by UrbanDecay®

I got the basic one , it’s quite old actually and UrbanDecay® has actually released Naked 2 , 3 and Smoky , those are like way more gorgeous and I’m soo getting them , but this one ain’t bad either! , you can actually do a lot with this basic palette , and it’s perfect for wearing everyday plus totally worth the hype 🙂

I absolutely love the packaging

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and well surprisingly there was no application tool in there , but I’m not gonna bitch about it , but I just love the palette overall , I should’ve bought Naked2 , because it has all the shades in this palette, plus more gorgeous both shimmery and smokey shades , I gotta say it’s a must have , you can literally pull of any look with this palette and that’s just amazing , again pricey , but worth it!

Now lets look at the shades here

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so these are the shades ,

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aren’t they gorgeous? think about how beautiful the other palettes are!

I’m gonna review those as soon as I get them , subscribe to my blog and get notified instantly when I do!

till next time folks :-* hope your having a great day!

Anastasia Beverly Hills cream contour palette review

Hey whats up you guys , so lets talk about everybody’s favourite contour palette from AnastasiaBeverlyHills® , seriously when the palette was released , I would’ve literally done anything to get it , but turns out I didn’t have to do much , it’s a little pricey but totally worth it , and I gotta say it’s a must have for every girl , I mean if you’re a Kardashian hater , then you probably hate this palette aswell..

But as for me , I am obsessed with heavy contour and highlight , yeah I hate cakin up , but there actually is a way to get full coverage without looking like a birthday cake.. I’ll talk about that later in the future 😉

but right now I’m gonna show you guys how absolutely gorgeous this is

So my palette is in medium , it has the shades:

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1.Banana-pale yellow

2.Warm coral-orange pink

3.Cream-golden wheat

4.Cinnamon-reddish brown

5.Chocolate-coconut shell

6.Ash brown-cool medium brown

( if you’re a makeup noob reading this , I’ll talk about how contouring works in the future … so you can please do the honor of subscribing to my blog to immediately get notified when I do so 😉 )

now lemme show you guys the shades

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so that’s what the shades look on my skin , and they look twice is good on my face! , I mean they can make an ugly person like me look good , I get compliments on my makeup everywhere I go , because they say it’s natural looking ,thats because I contour very technically , trying not to look cakey .

I do the Kylie Jenner inspired makeup and if you love her or hate her , you gotta admit her makeup is always fleeking! , I go for her famous golden shimmery eyelids look and this palette totally perfects the look with contouring.

I’ll do a Kylie Jenner inspired makeup look in the future (again lol)..

so stay tuned guys until next time

that’s it for now , see you guys later ❤

Fasolia Recipe (Traditional Yemeni breakfast)

Hello there , G mirza here

So today I’m back with another recipe! the extremely tempting ” Fasolia ” pronounced “فاصوليا” in arabic , this is one of my favourite middle eastern dishes , It goes great with shai Adeni ( tea adeni ) Aden is a city in Yemen.

Me and my parents go to the traditional Yemeni restaurant quite often , we’re absolutely in love with everything about it , but after a while , I thought why not make it at home!

The ingredients are super simple , and this recipe turned out close to the Fasolia I had at the restaurant.

so here are the simple ingredients you’re gonna need:

1 cup red beans  ( or you can use three store bought cans  )

1 green pepper

1 tomato

1 big onion

3 cloves garlic

1/4 cup tomato paste

salt to taste

a pinch of black pepper

1 teaspoon powdered cumin

1 teaspoon paprika or red chilli powder

3 tablespoons olive oil

 

Now heres how you make it:

  1. put the beans in a pressure cooker with 5 cups of water.
  2. Thinly slice the onion and chop the green pepper , fry in oil until soft.
  3. add the chopped tomato , garlic , spices and and tomato paste , add a cup of water , cook until it turns into a thick tomato soup.
  4. When the beans are cooked , drain them and pour into the tomato soup , ( no need to drain the store bought cans , you can just pour them in directly )
  5. cook the beans in the tomato soup on medium heat for 5-10 minutes and mash a portion of them leaving some beans whole.
  6. serve the Fasolia in a tradional clay pot  garnished with corriander or parsley.

 

So yeah guys that was my latest recipe , I hope you enjoyed it , do let me know what you think about it!

please subscribe to my blog to get notified for new blog posts

hope your having a great day ❤

The Body Shop Insta Blur primer review

When The Body Shop® released this InstaBlur® primer , I saw a lot of people on the internet review this product and so I decided to do a review aswell now that I’ve tried and tested it in multiple ways….

Ofcourse all of us might not have the same opinion about it , some people liked the primer and some hated it.

Well in my experience, the primer is ..well ..ok , but I’m not saying its bad , but I personally think it’s for women with naturally flawless skin.

Basically the main purpose of a primer is to hold the makeup, make it last longer , and people like me use primers for heavy coverage ( yes I have alot of acne scars unfortunately).

So when I used this product as it should be used ( underneath foundation ) I found my makeup looking horribly cakey , plus it wont even blend the foundation at all , and whilst applying makeup , it literally started falling off..

The reason why it falls off , its because its texture s sort of rubbery , and it obviously is made out of SILICONE! heres what it looks like↓

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Actually I think the silicone’y texture is really awesome , and it smells like a typical BodyShop® foundation , but the problem is , I don’t think it should be used as a primer, instead it should be used all on its own , because it really does “Blur” all the pores and acne scars , and  this is perhaps the best product for an exotic , flawless woman who barely needs any makeup , because it does have a slight glow after application , and that is exactly how I use this product…

Whenever I don’t feel like wearing makeup , I just rub this into my skin , and it really satisfies me honestly …. less visible pores , less prominent acne scars .. it ain’t that bad!

Although it say’s it’s a ” 5 action perfector ” ..mmm I don’t know about that.. but I’d say it’s good for a summer photo shoot ( with them exotic VictoriasSecret® models ofcourse ,who can even rock  freckles! )

But as for me , well I’m sort of an ugly damsel who loves cakin up, so it’s definitely not the best choice for me.. so if you’re going to buy this product and happen to read this , please don’t expect exactly what it say’s , because no using it underneath your foundation is gonna be an absolute horrid experience , and its sort of pricey aswell (judging by it’s result it should be cheaper) I got it for 100 riyals (26 US dollars)  here in Saudi Arabia , and I literally would’ve gotten a respectable corrector from Givenchy®  ( which I bought later ) with just a few extra pennies , so not gonna say I hate it , but I kind of believe I wasted my money on that primer.

So be careful and test the product , I mean actually test the product before buying it .. and hopefully things’ll work out , and if not .. atleast you’ll save some money.

so yeah guys that was it , my review , I hope you found it useful

subscribe to my blog and get notified for more blog posts

thanks for dropping by ❤

Chocolate french macarons recipe

hey guys so here’s another recipe that’s really trending these days

everybody loves those darling french macarons ❤

I found a recipe on the internet for normal french macarons , thought i’d turn in into chocolate!

so you guys should know that the french macaron’s are really technical to make , and require alotta patience , and do remember they won’t come out perfect every single time you make them ( unless you’re a master chef ) , the might crack  or won’t come out with feet , all sorts of disasters can happen ..so don’t be disappointed if they turn out bad

so here’s a recipe i experimented with

Ingredients :

3/4 cup almond flour

2 tablespoons of cocoa powder

1 cup powdered sugar

2 1/2 tablespoons granulated sugar

2 egg whites ( room temperature )

Directions :

  1. in a large bowl , sift together almond flour , powdered sugar and cocoa powder , set aside
  2. beat the eggs whites in a stand mixer on medium speed for 3 minutes , when the egg whites start to foam , slowly sprinkle in the granulated sugar while mixing.
  3.  Turn the mixer to the highest speed and beat for 4 minutes or until the egg whites get stiff and won’t budge when you take out and shake the whisk.
  4. slowly start folding in the egg whites into the almond mixture with a rubber spatula , fold in 2 batches , DON’T mix it for too long  , mixing it either more or less will ruin the macaron’s , make sure you give it 50 stroke’s total , the batter should be lava like.
  5. pour the batter into a piping bag , cover a flat rectangular baking pan with a baking sheet , and start piping out little circles , then leave them for 20 minutes.
  6. after 20 minutes lightly poke the circles , it should have a thick plastic’y coat and  shouldn’t stick to your finger.
  7. bake them on medium to high heat , take them out when done.
  8. after they cool down fill these little darlings with butter cream frosting like little burgers  then serve! 😉

 

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hope you all enjoyed the recipe 🙂

don’t forget to like and share on social media , tell your family and friends , and subscribe to get notified for future posts

thank you for dropping by!

 

 

Basbousa recipe (Egyptian cake)

waddup people? 🙂

so here’s another requested recipe that i’m gonna share with you guys here

everybody’s favourite Arab street food , the indulgious basbousa!

now if you guys go to the internet trying to find a nice basbousa recipe , don’t waste your time because most of those recipes out there will totally end up in a disaster!

my philosophy of recipe research is basically trying out a whole bunch of recipes from different chefs and then adjusting my OWN ratio of ingredients , now of course everything doesn’t work for everyone ,but i’m telling you guys that i’ve heard alot of recipes and recommendations , but they just won’t work!

So when i heard people like , don’t do  this , don’t do that …I actually started to do the opposite of what they told me …like for example

someone told me its great with yogurt …I never put yogurt

someone told me to NEVER use eggs…..i put two eggs!  ….i don’t mean to be disrespectful or anything … but my point is , what’s wrong with trying? and WHY not? the best way to master something is actually trying it over and over..

so after alot of experiments … I finally put together a fool proof recipe that wont disapoint you!

so basically i learned without eggs your basbousa is going to collapse! , use as less baking powder as possible and DON’T pour boiling hot syrup over your basbousa!

otherwise you’ll  mess it up and end with a  tantrum blaming the mess on whoever walked in on you when you were baking ( yeah it happens to me every time i fail in a recipe …my bad )

so anyhow 🙂 here are the ingredients for the basbousa  :

2 cups semolina

2 eggs ( room temperature )

8 tablespoons of butter at room temperature

1 cup of granulated sugar

1/4 teaspoon of baking powder

1/4 cup milk

split almonds ( or whole )

Directions:

1. preheat the oven , then in a large bowl mix together eggs , sugar and butter , beat it with a hand mixer or just a spatula ( i use a spatula ) for 2 minutes or until the mixture is slightly fluffy , add the milk and mix well.

2. mix in the semolina and baking powder , mix it well for a minute .

3. pour the mixture in a baking pan or a traditional tempered traditional dish because i think it looks pretty , and i’ve seen basbousa in bakeries baked in these ceramic dishes  ( like in the example below )

cut squares or  diamonds , whichever you prefer and top with almonds here’s an example  (it’s baked though )

 

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4. bake the basbousa on the bottom burner until it doesn’t budge when you shake it , then turn on the top burner , bake until golden brown , then take it out from the oven and pour the sugar syrup  on the basbousa until it’s half full  , i would recommend just a little bit more than half ( syrup should be lukewarm , hot but won’t burn you if put your finger in ) leave it covered for ten minutes .. then serve! 🙂

Sugar syrup recipe

ingredients :

3 cups of sugar

1 cup water

4 tablespoons honey

1 teaspoon lemon juice

Directions :

  1. pour water and sugar in a sauce pan over high heat , keep stirring until the sugar is completely dissolved , cook for a minute then remove from heat .
  2. add in the honey and lemon juice stir well , then let it cool down.

 

Okay you guys so that’s the basbousa recipe , i hope y’all enjoyed it

try it out and do let me know how it went in the comments below , if you have any questions don’t be shy  , ill always make sure to answer your questions 😉

don’t forget to like and share it on your social media , tell your family and friends

and subscribe to get notified for future posts

hope your all having a great day

thank you for stopping by! 🙂