Persian Fereny

Classic Persian Fereny 

This  authentic Persian dessert has a smooth milky texture that melts in your mouth while only taking 30 minutes to make, it is one of my favorite endings to a good meal. It can be served cold or warm, but either way, it is absolutely delightful to eat.

It can be served in small spoonful cups or large bowls, either way you never get tired of the soft taste and hint of flavors.

With only 4 ingredients, anyone can make this original dessert and impress their guests and themselves.

     
     Ingredients:

          -2 Tbs of corn starch
          -2 Tbs of rosewater
          -4 Tbs of sugar
          -Half a liter of milk

     Steps:
   
          1-Mix all ingredients together until smooth
          2-Boil mix while constantly stirring

             
          3-Turn stove to medium and stir until thick
          4-Either serve hot or chill in fridge
          
          (Optionals)
          -Serve with crushed pistachio on top or mix with safran or cocoa.   

Serve and enjoy


  

BBQ Chicken With Roast Potatoes and Cauliflower

No matter what the occasion, anything on the barbecue is sure to taste great, as this recipe will prove.

It is a great blend of juicy barbecue sauce saturated chicken with a simple yet succulent mix of roasted vegetables comprised of baby potatoes, cauliflower and onions. The entire meal takes less than 45 minutes to put together, and about 45 minutes to cook.

There are many additions to this recipe that complement the chicken such as a simple salad, some ciabatta bread, and optional Brussel sprouts. This dish is not only fantastic to taste but also turns heads with its exceptional appearance.

So, before your mouth waters anymore, let's start. 

     Prerequisites: 
          -Barbecue or grill top.
     
     Ingredients:
          -Skinless chicken breast(s).
     -Chicken Marinade: 
          -Half a cup of barbecue sauce.
          -A quarter cup of olive oil.
          -Pinch of salt, pepper, granulated garlic, and granulated onion.
          -Tsp. smoked paprika.
          -Tsp. Cayenne pepper.
          -Tsp. chili powder.
          -Splash of lemon juice.
     -Roasted Vegetables:
          -2 cups of sliced baby potatoes.
          -2 cups of sliced onion.
          -Splash of grape seed/olive oil.
          -Half a lemon's juice.
          -Pinch of smoked paprika, dried rosemary.
     -Salad
          -1 large bowl of roman lettuce.
          - sliced cucumber.(optional)
          -Sliced carrot.(optional)
          -small tomatoes.(optional)
          -Ranch sauce.(optional)
     -Miscellaneous 
          -Micro greens.
          -Any bread.
          -Brussel sprouts.(optional)
          -Balsamic glaze.

Steps:
     -Chicken:
          -Mix the Chicken Marinade ingredients together.
          -Place chicken and let rest in fridge at least 30 minutes before cooking.

     Roasted Vegetables:
          -Mix all of Roasted Vegetables together.
          -Preheat oven to 350 degrees.
          -Place in oven safe dish and cook for 40-50 minutes.

Uncooked

Cooked

Grilling the Chicken:
     -Set barbecue or stove on high.
     -Place chicken.
     -Pour the rest of the marinade on.
     -Wait for 1 minute before turning them 45 degrees to one side.
     -Flip after three minutes.
     -Repeat steps four and five.

Plate Preparations:
     -Pour a small amount of balsamic glaze on the chicken plate.
   

     -Put on a small handful of micro greens.
   

     -Place vegetables in the plate.

     

     -Finally put the chicken in the middle, serve with the salad, and bread.

Enjoy!