Glycerine Olive Oil Lotion Recipe

There are a number of recipes that fall into this category. The basic idea is that you have glycerine, distilled water, olive oil, and then random other items for vitamin or fragrance. So here is the specific recipe I tried: 

1/2 cup distilled water
1/2 cup olive oil
1/4 cup glycerin
4 caplets Vitamin E
4 caplets Lechithin
10 drops lavender oil 

This is a recipe that just like the basic Glycerine Lotion Recipe involves very basic ingredients and no heating. In this recipe's case at least you do have some oil in there, which gives the lotion a little (but only a *little*) thickness. The lechithin is supposed to act as an emulsifying agent, to bind the oil and water together.

You mix all ingredients together - which means for the caplets that you cut them open and squeeze the liquid out into the mixture. Be careful when you do this! They are quite rolly.

However, whether I shook this up by hand (which some recipes instruct) or whether I blended it for 2 minutes straight (a la other recipes), it still separated out rather instantly. It had the consistency of ... a slimy soup. It was still exceedingly drippy. This recipe might do well in a spray bottle, to spray on you as a mist, but it really doesn't cut it for what I consider a lotion to be.

So if you spot these recipes or give them a try, be forewarned that they are VERY drippy.

Glycerine Rosewater Lotion Recipe

You would think that glycerin and rosewater would be the perfect ingredients for a lotion recipe. I suppose it's what you consider a lotion! Here's the recipe I tried, that was discussed on many different websites: 

1 1/2 cups mineral water
1/3 cup glycerin
3 teaspoons rose water 

Some recipes included rose water and glycerin, some were glycerin and mineral water, some were glycerin and distilled water. Really, it comes down to this style of recipe including glycerin, water of some sort, and nothing else.

The recipes say either to shake the stuff for a few minutes, or to blend it in a blender. The problem here is that the mixture is REALLY thin. We're talking chicken-soup thin. Also, since there is no binding agent involved, the glycerin tends to separate back out from the water pretty quickly.

You can certainly try this recipe to see how you like a very-thin hint-of-glycerin lotion, but for me it was just TOO drippy. You'd try to get some on your hands, and it would drip off all over the place.

Konafa

Konafah

(Step-by-Step)

To make this possible, you need:

1 packet “Konnafah” (uncooked)

2 “Safa” cream (or fat sour cream or other consistent cream)

227grams butter

2 cups sugar

2 cups water

Ground pistachios (optional)

Method

Take out the "Konafa" (uncooked) from the refrigerator before at least one hour.Then tear it into small pieces...

Put butter on slow fire..

Melt the butter..

Pour the butter on the konafa and mix well..

 

 

Press half of the buttered konafa onto a baking pan..

Bake in a preheated oven (high) until golden brown..

Meanwhile, put two cans of cream in a bowl..

With 2 tablespoons of water..

and 1 tablespoon of ground pistachios..

Mix well in a bowl..

Remove the konafa from the oven..

Start adding the mixed cream on top of the golden konafa..

Make sure its evenly distributed on top..

Put the remaining uncooked Konafa on top of the cream..

Make sure you cover the whole surface..

Place again inside the oven and bake until golden brown..

Meanwhile, to make syrup, mix 2 cups of sugar..

with 2 cups of water..

heat on stove..

and stir well together until dissolved.. and cook till light golden color..

Remove the konafa from oven when its ready..

Pour the syrup on the konafa..

Garnish with ground pistachios and serve! 

Du'a (Dukka)

 Dukka, or Du'a, or Dukkha, may or may not have its origins in Egypt. Whether it does or not, what it is, is a good appetizer, spicy and crunchy at the same time. I've seen versions of this that use different nuts, such as almonds or macadamias, and sunflower seeds, with cayenne pepper to give it a little more kick. Feel free to experiment, and tailor to your guests. To serve, cut up a french loaf in small pieces, then place a bowl of good olive or sunflower oil next to the container of dukka. Dip a piece of bread in the oil, then into the dukka, and enjoy.

A spice and nut mixture that can be sprinkled on salads or pasta dishes, mixed with olive oil and brushed on pita or pizza dough, or coated on chicken or fish and then grilled.

Ingredients:

1           cup of shelled pistachio nut

1           cup almond

1           tablespoon whole coriander seed

1           tablespoon whole cumin seed

1/2        teaspoon dried thyme

1/4        cup sesame seeds

1/4        teaspoon salt

Instructions:

1.     First, toast the nuts in a hot oven for about 15 minutes, stirring frequently to prevent burning.

2.     Toast the spice seeds and sesame seeds separately in the same way.

3.     Cool and combine with the remaining ingredients in a food processor.

4.     Grind the mixture until it resembles small breadcrumbs.

5.     The mixture should be very dry and crumbly, not a paste.

6.     Be careful as over processing can release the oil from the nuts making the mixture moist, which you don't want.

Allah's signs in the world - part IX

Arabic Words on the body of Fish 

Please note that Muslims do not base their faith on such information. Our anchor is the Quran, our Holy Book and the abundant knowledge and wisdom on life, science, nature, etc. within it. 

If you wish to see a REAL miracle - Read the Quran.

Article from The New Sunday Times dated 2nd May 1999