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Name: Kent
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Website: www
Date: 24 Aug 17 03:04am
We're a gaggle of volunteers and starting a new scheme in our community.

Your site offered us with useful information to work on. You have done a formidable job and our whole group might be grateful to you.
Name: Milla
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Website: www
Date: 24 Aug 17 03:04am
Hey there! I know this is kinda off topic nevertheless I'd figured I'd ask.

Would you be interested in trading links or maybe guest writing a blog article or vice-versa? My blog discusses a lot of the same subjects as yours and I feel we could greatly benefit from each other. If you happen to be interested feel free to send me an e-mail.

I look forward to hearing from you! Great blog by the way!
Name: Kristeen
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Website: www
Date: 24 Aug 17 03:03am
I appreciate the knowledge on your website. Thanks a bunch.
Name: Lorena
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Website: www
Date: 24 Aug 17 03:02am
Sellou is a delicious Moroccan delight made mainly during Ramadan and other celebrations. It is made of a varieties of nuts and flour. This recipe is also called: Zamita, sfouf and sallou. The recipe is very easy to make and should not take a long time to prepare Ingredients 150 GRAMS (2 CUPS) WHOLE WHEAT FLOUR 100 GRAMS (3/4 CUPS) STONE-GROUND WHOLE-WHEAT FLOUR 250 GRAMS (1 1/2 CUPS) OF SESAME SEEDS 150 GRAMS (1 CUPS) OF RAW ALMONDS 100 GRAMS (3/4 CUPS) OF ROASTED ALMONDS SOME PIECES OF ARABIC GUM 1/2 TEASPOON OF SUGAR 25 GRAMS (2 TABLESPOONS) OF BROWN SUGAR 1 TO 2 TABLESPOONS GROUND CINNAMON 1 TO 2 TABLESPOONS GROUND ANISE 1/2 NUTMEG 1/2 TEASPOON OF SALT 50 GRAMS (2 1/3 TABLESPOONS) OF HONEY 200 ML OF OLIVE OIL Directions Step 1: Preparing the Ingredients 1- FIRST, WE NEED TO BROWN THE FLOUR. IN A BAKING PAN, SIFT THE STONE-GROUND WHOLE-WHEAT FLOUR, AND DISCARD THE LEFTOVER PARTICLES. 2- ADD THE WHOLE WHEAT FLOUR AND MIX. 3- SPREAD THE FLOUR MIX IN THE BAKING PAN AND PLACE IT IN A PREHEATED OVEN TO 200°C / 395°F FOR 45 MINUTES. 4- STIR THE FLOUR MIX EVERY 10 MINUTES SO THAT THE FLOUR BAKES EVENLY AND DOES NOT BURN. 5- THE FLOUR MIX IS READY WHEN THE FLOUR HAS A DEEP GOLDEN BROWN COLOR AND DOES NOT TASTE RAW ANYMORE. 6- TO MAKE THE ALMOND BUTTER, ROAST 150 GRAMS OF RAW ALMONDS IN THE OVEN AT 180 C / 350 F FOR 15 MINUTES. LET THEM COOL A BIT, THEN PLACE IN A FOOD PROCESSOR AND MIX. 7- FROM TIME TO TIME, STIR THE ALMOND MIXTURE TO EVENLY SPREAD IT IN THE FOOD PROCESSOR. KEEP MIXING FOR 10 MINUTES UNTIL THE ALMOND POWDER STARTS RELEASING ITS NATURAL OIL AND TRANSFORMS INTO A CREAMY ALMOND BUTTER. 8- PLACE THE SESAME SEEDS IN A PAN, AND ROAST THEM ON MEDIUM HEAT FOR A FEW MINUTES UNTIL THEY LOSE THEIR RAW TASTE. 9- PLACE THE ROASTED SESAME SEEDS IN A FOOD PROCESSOR AND MIX UNTIL THE SESAME SEEDS ARE HALF GROUND. 10- PLACE THE GUM ARABIC PEBBLES IN A FLAT SURFACE, ADD THE SUGAR, AND GRIND THEM WITH THE BOTTOM OF A CUP UNTIL YOU GET A FINE POWDER. 11- TAKE THE 100 GRAMS OF ALMONDS AND CHOP THEM INTO A COARSE MIXTURE. 12- MIX THE BROWN SUGAR IN A FOOD PROCESSOR UNTIL YOU GET A FINE TEXTURE. 13- GRATE THE NUTMEG. Step 2: Mix the Ingredients 1- In a large bowl, combine the following ingredients: the flour mix, the sesame seeds, crushed almonds, gum arabic powder, ground cinnamon, ground anise, ground nutmeg, salt and almond butter. Mix well until well integrated. 2- Add powdered brown sugar, honey, and olive oil. Mix until all ingredients are combined. 3- Taste sellou and adjust sweetness (powdered brown sugar or honey) to your preference. 4- Knead the sellou for 5 minutes until you get a homogenous paste. 5- You can present Sellou as is in a plate and decorate it with blanched roasted almonds. Full video:
Name: Sean
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Website: www
Date: 24 Aug 17 02:59am
thank a lot for your site it assists a lot.