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We called moms to prepare the perfect breakfast & asked children what was missing. What the children answered will surprise you!

طلبنا من الأمهات تحضير الفطور المثالي لأبنائهن وسألنا الأطفال عن الشيء الناقص على مائدة الإفطار، ردود فعل الأطفال وإجاباتهم ستفاجئك

Do you want to know what makes chai haleeb so delicious with Rainbow Milk? Watch and see how the Hamdan family got the answer to this question!
تود أن تعرف ما الذي يميز طعم الشاي حليب المجهز بحليب أبو قوس؟ شاهد الفيديو، عائلة حمدان ستخبرك

ﻋﺒّﺮي ﻋﻦ ﺣﺒﻚ ﻣﻊ أﺷهﻰ وﺟﺒﺎت اﻹﻓﻄﺎر اﻟﻐﻨﯿﺔ مع ﺤﻠﯿﺐ اﺑﻮﻗﻮس .. #حلّي_اﻟﻄﺒﺨﺔ_ﻣﻊ_اﺑﻮﻗﻮس #رمضان_كريم

Ingredients
Cake
1 350 gram pack instant pancake mix
1 cup Rainbow Evaporated Milk
2 eggs
2 tbsps butter, melted
1 tsp vanilla

Yema Filling
6 egg yolks, beaten
370 ml Rainbow Evaporated Milk
300 ml Rainbow Sweetened Condensed Milk
1 cup grated cheddar cheese

Procedure
Make the cake. In a measuring glass, combine Rainbow Evaporated Milk, eggs, melted butter and vanilla.
WHISK until combined. Place pancake mix in a bowl and create a well in the center.
Slowly pour in liquid mixture. Mix with a whisk until no more flour shows, but mixture is still lumpy. Do not overmix.
Transfer mixture to a greased 6 cup rice cooker pot and cook for 20 to 30 minutes until done.
You may need to press down the cook button two to three times during this process.
Prepare the yema filling: Combine Rainbow Evaporated Milk and Rainbow Sweetened Condensed Filled Milk in a saucepan and heat mixture until it comes to a slight simmer.
Pour half of the warmed mixture into the bowl of beaten eggyolks to warm them up then add it back to the rest of the mixture in the saucepan.
Cook over low fire until thickened. Do not overcook. Set aside.
When cake is done, split cake in half and place on a serving platter.
Spread yema filling over the cake then top with the other half.
Frost completely with the yema filling then top with grated cheese.

This week, we went all the way to Reemram to give our fans a chai time surprise with our friends from City 1016! Check out how we had a fun time at 11 am with our fans!

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CHICKEN PESTO PASTA

Ingredients

1 chicken breast, cut into strips
1 cup whole wheat penne pasta, boiled
¼ cup readymade pesto
1 tsp olive oil
1 tbsp finely chopped garlic
Salt to taste
Crushed black peppercorns to taste
½ cup Rainbow Evaporated Milk
7-8 cherry tomatoes, halved
7-8 black olives, pitted
5-6 fresh basil leaves
2 tbsps grated parmesan cheese
Fresh basil sprig for garnish
Garlic bread to serve

Method

1. Heat oil in a pan, add garlic and sauté well. Add chicken strips and sauté on high heat for 2-3 minutes.
2. Add pasta and mix well. Add pesto and ¼ cup water, mix well.
3. Add salt, crushed black peppercorns, and mix well. Cook for 5-6 minutes, stirring in between.
4. Add Rainbow Evaporated Milk and mix well. Add cherry tomatoes and black olives. Tear basil leaves and add and mix well.
5. Add parmesan cheese and toss well. Cook for a few seconds and take it off the heat.
6. Transfer into a serving bowl and garnish with basil sprig. Serve hot with garlic bread.

Preparation time: 15-20 minutes
Cooking time:15-20 minutes