Unbelievable ! Grow your hair naturally faster and stronger and say goodbye to hair loss!

For many people, hair loss is a really scary problem. It is one of the worst aesthetic problems even among young people. Hair loss can be caused by many different factors. But most often, it results from the constraint. This phenomenon is, in fact, a response of the body to stressful situations. Other reasons for hair loss include weight loss, menopause, hormonal imbalance and pregnancy.

Often people lean towards cosmetics to treat hair loss and prevent it from getting worse. Unfortunately, few products can provide effects. In addition, they are rich in chemicals that can harm health. However, there is a natural way to deal with this issue effectively. Best of all, this remedy can even stimulate hair growth. It is a preparation based on guava leaves that are rich in vitamin B which is extremely important for the hair. Guava leaves are extremely effective for the treatment of massive hair loss. They also strengthen the follicles and the hairline.

ingredients and recipe:
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Moroccan 7 vegetables couscous with Tfaya

Moroccan 7 vegetables couscous with Tfaya


Couscous is originally a Berber dish and for this reason couscous is a staple dish in many North African countries. In Morocco, we have different types and versions of couscous but if you mention “couscous” in Morocco, people will usually assume that you are referring to the most basic version of the famous dish: the 7 vegetables couscous.

The 7 vegetables couscous is composed of semolina grains (granules of durum wheat), topped with vegetables and meat cooked in a super tasty and comforting broth.

For a long time, I used to think that couscous was one of these difficult recipes designed only for experienced cooks, and for a long time I didn’t try to make it although I was missing it very much.

A few years ago, my university friends asked me to cook a traditional Moroccan couscous for a dinner party and… I couldn’t say no. Thanks to my mom (who gave me a very detailed recipe), my first couscous was pretty good, there were no leftovers! But I have made it countless times since that day and I have learned a lot. Hopefully you will benefit from that and you will find the recipe as simple as I do today.

The reason I love couscous is because although its cooking time is quite long, its preparation is very quick. You can get the recipe started and do many things by the time the meal is ready to be served.

Couscous is also one of those perfectly balanced and flavoursome dishes that allows you to help yourself two, three (or more?) times and never feel guilty by the end of the meal.

Enjoy, take a look at the notes and feel free to ask questions!


7 VEGETABLES COUSCOUS+ OPTIONAL TFAYA SAUCE (CARAMELISED ONIONS)

Serve 4 to 6

INGREDIENTS

  • 2 tablespoons olive oil
  • 1 large onion chopped (200gr)
  • 600 gr braising beef or lamb (off the bone), trimmed of excess fat. (i.e. lamb shoulder, cracked lamb shank, lamb or beef neck, beef shin). If your meat is on the bone, take into account the weight of the bone and make sure you get about 125 gr of meat per person.
  • 250 gr canned chickpeas (or 125 gr dried chickpeas soaked in cold water overnight), drained.
  • 2 teaspoons salt
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground ginger
  • ½ teaspoon ground black pepper
  • Generous pinch of saffron
  • 1 coriander bouquet, tied
  • 2 tomatoes, seeded and chopped in 2 cm large pieces
  • 1 small cabbage (600gr), quartered through the base
  • 1 large sweet potato (250 gr), peeled and cut into large chunks
  • 300 gr turnip, peeled and cut into 3 cm lengths
  • 3 carrots (300 gr), scraped and cut into 4 cm lengths
  • 200 gr courgettes cut into 5 cm lengths (not necessary for baby courgettes)
  • 300 gr butternut squash or pumpkin, seeded if necessary and cut into large chunks
  • 4 cups dried couscous (650 gr)

METHOD

• In a large casserole (minimum 5 litres capacity), heat the olive oil over medium heat and add in the onions, the meat, the spices, salt, pepper and half of the tomato pieces. Turn the meat occasionally until lightly browned, about 10 min.

• Add 1.5 litres of water and the chickpeas. Bring to the boil, reduce to medium low heat and place the coriander bouquet in the casserole. Cover with a lid and let gently simmer for 50 min.

• Prepare the vegetables and set aside.

• Now is a good time to start preparing the raisins and the couscous. The raisin recipe is below and the plain couscous recipe is here. The raisins are optional but if you like sweet and savoury dishes, you will love this addition.

• Carefully discard the coriander bouquet and place the cabbage, turnip and carrots in the broth, cover the casserole with a lid and let it simmer for 35 min. Make sure the vegetables don’t stay at the surface and are well inserted in the broth, otherwise they might not cook evenly.

• Add the potatoes to the broth and cover the casserole for another 20 minutes.

• Meanwhile, place some of the broth (about 6 tablespoons) in a separate casserole or large deep skillet over medium heat and add in the courgettes and butternut pieces. Cover with a lid and cook for 20 minutes until fully cooked. Flip the courgettes and butternut halfway through cooking. The reason why we cook the courgettes and the butternut separately is because once cooked, they become very fragile and they might break if you cook them in the broth with the rest of the vegetables.

• At this stage, your broth and vegetables are ready to be served. Adjust the seasoning by adding salt if necessary.

• Using tongs, carefully remove the meat from the casserole and cut the meat into smaller individual pieces. To serve, place warm couscous grains in a plate and top with meat, vegetables and some tablespoons of the broth to make it moist. Add raisins (optional).

Notes

• As you can see, I used a regular casserole for this recipe as opposed to a couscousiere. In my opinion it saves a lot of time and hassle to cook the broth and the couscous grain separately and there isn’t much difference in the taste. Also, I assume that the majority if you don’t own a couscousiere, it will be too bad not to enjoy Moroccan couscous because of that.

• Keep the meat in large pieces when you place it in the casserole in the beginning of the recipe. Small pieces of meat will get even smaller after hours of slow cooking and you might struggle to find them in the broth once they are cooked. In my opinion,  it’s simpler to cook large pieces of meat and cut them in individual pieces before serving.

• In Morocco, people traditionally season the couscous grains with “smen” when preparing them. Smen is a type of salted fermented butter and has a very distinctive taste. If you like it, use smen instead of olive oil when preparing the couscous grains.

• Feel free to play around with the recipe and add or use different vegetables. Moroccans traditionally use 7 vegetables because “7” is a lucky number in the Moroccan culture.

•  Make sure to insert the vegetables at the right time so the meat and the vegetables will be ready at the same time. The way I calculate the cooking time for the vegetable is very simple. I assume that the meat will take about 2 hours to cook (or more for some cuts). I leave the meat to cook in the broth (with the chickpeas, onions, tomatoes…) until it is time to insert the vegetables so they will be ready at the same time as the meat. Keep in my mind that some vegetables cook faster than others.

• Use quinoa instead of couscous grains for a gluten free version of the 7 vegetables couscous. If you are on a vegetarian diet, omit the meat. If you like, spicy like me, add a teaspoon of harissa to your plate.

• You can keep the couscous grains, the broth, the meat, the vegetables and the raisins for up to 3 days in the fridge.

 

OPTIONAL TFAYA SAUCE (CARAMELISED ONIONS)

Serve 4 to 6

INGREDIENTS

  • 2 large onions (400 gr), chopped
  • 400 gr dark seedless raisins, soaked in warm water for 20 minutes and drained
  • 1 tablespoon olive oil
  • 1 teaspoon cinnamon
  • 4 tablespoons honey (or sugar)
  • 1 teaspoon salt

METHOD

• Heat the olive oil in a deep skillet over medium heat and place the onions. Cover with a lid and leave the onions until they are soft and translucent, about 10 min. This will allow sweating the onions.

• Uncover and add about 6 tablespoons from the vegetable and meat to the raisins, salt, cinnamon and honey. Leave over low heat and simmer gently until golden brown, about 35 min. Stir occasionally to make sure the onions don’t stick to the bottom of the pan.

for more recipes  visite this blog

How to make Pompoms fruits

How to make  Pompoms fruits

How to make Strawberry Pompoms

1. Wrap red yarn as a base for the pompom but add a few wraps of white yarn scattered here and there as in the photo to create seeds. Repeat this in random places as you go and build layers.

2. Add a small bunch of green yarn on one end loosely. Make the other half of your pompom in the same way and bring them together so the green parts meet at the same end.

4. For trimming, hold all the green yarn on top together and trim the red part only into a neat ball at first. Now trim the bottom end into a pointy shape to resemble a strawberry.

5. Now flatten the top green yarn and trim some yarns shorter than others, into a star-like shape. You can trim them much shorter if you like, I just like that leafy top of the strawberry so I tried to give some feature there. Keep a few yarns long in the middle as a stem. Yum!

How to make Kiwi Pompoms


I’ve made little diagrams on the top left corners of each image that show the part I’m wrapping in each photo next to it. Hope that helps!

1. Wrap a couple of layers of white yarn covering about 1/3 of the pompom maker in the middle area.

2. Hold a mix of white and black yarn together and wrap on the top for the seeds.

3. Wrap green yarn all over on the top and sides of the seeds, but not all the way to the very edges of the pompom maker. Leave some room on both sides. See the image above.

4. Wrap the brown yarn all over for the outer skin color. This time, cover the entire area of the pompom maker from edge to edge. This is now one half of your kiwi pompom.

5. For the second half, wrap entirely in brown skin color only. Put the two halves together and finish.
When you cut it open, you will have a green kiwi design in the middle surrounded by the brown outer color. Trim the green inner fruit part to make a flat top. To do this place your scissors horizontally on top of it as in the photo above and snip off the fluffy top. Be careful not to trim too close to the yarn that’s tying the whole pompom in the middle. The reason why we wrap extra brown yarn on top of the green in the first half of the pompom is to keep the center of the pompom away from the green part so this doesn’t happen, but it’s still worth checking that you’re not cutting too close to the center as you trim.

Once you’ve trimmed the top quite flat, trim the edges of the green circle to tidy up. Then snip off all the brown yarn sticking out next to the green like the photo above. Trim the rest of the brown yarn on the other side to make a longish kiwi like shape. Done!

How to make a Watermelon Pom Pom

I ended up with a massive pompom for this. I’ve been using a one-size-fits-all cardboard pompom maker for every pompom so far. If I want to make larger pompoms, I try to wrap more yarn. Or conversely wrap less yarn to make smaller pompoms. If you’re interested in tips for making different sized pompoms, I’ll try new methods next time and report the difference.

Ok, so for the watermelon pompom:

1. For the first pompom half, wrap pink yarn and scatter a little wrap of black yarn in random places as you go. Just like the strawberry above. Finish the entire first half of the pompom like this.

2. Now for the second half, start by wrapping a mixture of two green yarns – light and dark – next to each other, to create green stripes on the outer skin. You can cover 3/4 of the pompom maker with this (that’s what I did, see above) or the entire length if you’d like to make a larger green skin area.

3. Wrap a thin layer of white yarn on top of the green.

4. On top of this white layer, wrap the pink color you used in the first pompom half, either with or without the seed parts.

5. So one half of the pompom is entirely pink, the other half is made up of the layers of green, white and pink. As you see in the photo above, finished in pink on top. Put the two halves together and finish.

6. Now it will look like the last image above. Trim it as you like, into a round ball or a wedge with a pointy end as I did. Juicy!

How to Make a Lemon Pom Pom
Again, I added tiny diagrams in the top left corners to show which part is wrapped. Hope this helps!

1. Wrap a thin layer of white first, but not all the way from end to end. As you can see in the diagram and photo, you need to leave some room at both ends.

2. Wrap some yellow yarn like in the picture top right. Fatter on both ends and thinner towards the middle with a gap in the center.

3. Wrap another thin layer of white on top. As you can see, the shape’s narrower in the middle like an hour-glass.

4. Wrap more yellow yarn on top, filling up the narrow middle area.

5. Again, wrap a thin layer of white on top.

6. Now wrap a decent amount of yellow all over. This is your first half of the lemon pompom.

7. For the second half, simply wrap solid yellow color onl

Ta-da! When you open, you will get this yellow rough ball with some white lines going across. As with the kiwi, trim the top side with white lines flat. Keep your scissors flat to the surface and keep trimming.

Gather the edges towards the middle in your hand and trim the white circle edges neatly. Once you’re happy with the flat top, trim the rest of the yellow body into a neater lemon shape.

Ta-da! When you open, you will get this yellow rough ball with some white lines going across. As with the kiwi, trim the top side with white lines flat. Keep your scissors flat to the surface and keep trimming.

Gather the edges towards the middle in your hand and trim the white circle edges neatly. Once you’re happy with the flat top, trim the rest of the yellow body into a neater lemon shape.

for more fruits Pompoms visite this blog

Small fruit pies

Small fruit pies

in this video you will learn how to prepare small fruit pies



shortbread ingredients:

250gfarine
125g butter
60g almond powder
100g icing sugar
1 / 2cac vanilla powder
a pinch of salt
MOUSSLINE CREAM:
50g cream powder pastry
70g caster sugar
4Yellow eggs
500g of milk
150g butter at room temperature
2 bags of vanilla

Simple Makeup Tutorial using Mermaid Brushes by Aisha Liyana

roducts used:
Laura Mercier foundation primer | hydrating
NARS Sheer Glow foundation in Ceylan
Catrice Cosmetics Prime and Fine eyeshadow base
Tarte limited edition travel palette
Benefit Roller Lash mascara
Tarte Tarteist lash paint mascara
Tarte clay pot liner in black
Tarte amazonian clay brow mousse in rich brown
Tarte Tarteist contour palette
Becca x Jaclyn Hill Champagne Collection face palette
Benefit Watt’s Up soft focus highlighter
NYX lip primer in deep nude
Maybelline Rosy Matte lipstick in MAT2 Salmon Pink
Revlon Colourburst Matte Balm in 225 Sultry
Topshop LIPS lipstick in Hazard

Chocolate Rolled Cake / كعكة الشوكولا الملفوفة – CookingWithAlia


INGREDIENTS:
Batter:
3 eggs
100 grams almond powder
30 grams flour
80 grams powdered sugar
1 teaspoon honey
3 egg whites
2 tablespoons granulated sugar
20 grams melted butter
Pinch of salt

Chocolate cream:
400 ml whipping cream, cold
150g black chocolate

200 grams apricot jam

DIRECTIONS:
Step 1: Making the batter
1- Preheat the oven to 180°C (356°F).
2- In a bowl, place the eggs, almond powder, flour, icing sugar, and honey and mix with a spatula until smooth.
3- In a ‘bain-marie’, place the bowl and continue mixing until warm.
4- Remove the bowl from the bain-marie, and with a hand mixer, whisk until it doubles in size.
5- In a separate bowl, beat the egg whites with a pinch of salt until it becomes fluffy. Add the granulated sugar and beat until it forms firm peaks.
6- Using a spatula, take about 1 tablespoon of the batter and add it to the egg whites, mix together, then add the mixture to the batter and mix.
7- Place the batter on a baking pan covered with parchment paper, spread the batter evenly with a spatula and smooth its surface.
8- Clean the sides of the baking pan and bake in the preheated oven for 15 minutes.
9- Take the cake out of the oven, remove it from the pan, dust with icing sugar and let cool for a while.

Step 2: Prepare the chocolate cream
1- Melt the chocolate in a ‘bain-marie’ and let it cool down completely before using.
2- In a bowl, use the beater to whip the cream until it thickens with firm peaks. Add the dark chocolate and mix with the beater for a few seconds then switch to a spatula and fold in the mixture until you get a smooth chocolate cream.

Step 3: Roll the cake
1- Cut the cake in a strip of 5 centimeters width, lengthwise.
2- Spread the jam on the cake, then spread a thin layer of chocolate cream.
3- Roll the first strip of cake, then stick its end with another strip and continue rolling. Do the same with a third strip.
4- On a flat plate, place the cake roll, then take the remaining strips and roll them around the cake.
5- Place in the refrigerator for 10 minutes.
6- Cover with the rest of chocolate cream, and decorate with cocoa nibs or shaved chocolate.
7- Refrigerate for at least 2 hours before serving.

ROSE GOLD EID MAKEUP TUTORIAL | With Love, Leena


Products Used:

Glowy Primer: https://rstyle.me/n/c45dv3bxdcf
Stick Foundation: https://rstyle.me/n/c45dvtbxdcf
Nars Concealer: (I got shade Canelle) https://rstyle.me/n/c435g9bxdcf
Setting Powder: https://rstyle.me/n/c45dx4bxdcf
Brow Wiz: https://rstyle.me/n/c46cdgbxdcf
Clear Brow Gel: https://rstyle.me/n/c46cczbxdcf
Bronzer/blush: https://rstyle.me/n/c45dwsbxdcf
Blush:https://rstyle.me/n/c45dw8bxdcf
Highlight: (Moonstone) https://rstyle.me/n/c45dynbxdcf
Huda Beauty Desert Dusk Palette: https://rstyle.me/n/c435gzbxdcf
Marc Jacobs Eyeliner:https://rstyle.me/n/c435h8bxdcf
Mascara: https://rstyle.me/n/c45ebzbxdcf
Lipsticks: (wearing shade “Brunch Date”, also picked up “Tan Lines” and “Spring Break”) https://rstyle.me/n/c435imbxdcf
Facial Spray: https://rstyle.me/n/c45dzrbxdcf