IB Kitchen Club

[sister herb]

Sounds good. Don´t be surprise if you will get visitors soon...

[جوري]

:welcome: anytime :haha: come on down and get your 717 :D:D that's what I'll call it from now on...

[sister herb]

717 Cake sounds tasty name. ;D

[جوري]

here is a pic I just went to check on it and take a bite from the corner mmmmmmmmmmmm so yummy better than store bought

thanks again for the recipe I am grateful, I stopped buying it after learning that they use liquor and I don't know why it doesn't merit it at all.

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[sister herb]

Salam alaykum

Just nice to know I have been able to make my sister happy.

:p:

[GuestFellow]

here is a pic I just went to check on it and take a bite from the corner mmmmmmmmmmmm so yummy better than store bought

thanks again for the recipe I am grateful, I stopped buying it after learning that they use liquor and I don't know why it doesn't merit it at all.

Is that red meat? Is it cooked? It looks very raw.

[sister herb]

^^ Of my mind it looks cocoa powder. Under of it is whipped creame and biscuits. It is tiramisu cake... ^o)

[GuestFellow]

^ LOL I thought it was red meat. It looks very red.

[Ramadan90]

^ lol i thought it was red meat. It looks very red.

lol :d

[sister herb]

^ LOL I thought it was red meat. It looks very red.

If you would have so much patient to read page #50, you get information that we are talking about cake... :D

[Ramadan90]

I have to try the Tiramisu cake one day. It looks delicious.

[GuestFellow]

If you would have so much patient to read page #50, you get information that we are talking about cake... :D

It doesn't look like cake to me. It looks like red meat to me. Sorry.

I want to make an easy cake.

[sister herb]

That one is very easy cake.

[Periwinkle18]

Cake!! Who's making cake me want!!

[GuestFellow]

Nevermind. I'll just buy one from a shop tomorrow.

[Ramadan90]

That one is very easy cake.

It actually does look very easy to make. I hope I dont fail. LOL! That would be embarrassing. :D

[Hulk]

here is a pic I just went to check on it and take a bite from the corner mmmmmmmmmmmm so yummy better than store bought


thanks again for the recipe I am grateful, I stopped buying it after learning that they use liquor and I don't know why it doesn't merit it at all.

That looks lovely! No idea how I only saw this 21 hours later :exhausted

[sister herb]

It actually does look very easy to make. I hope I dont fail. LOL! That would be embarrassing. :D

Only technical thing is to whipping cream.

I think.

But I am professional cook and don´t see matters like others.

:heated:

[nila11]

nice posting and i read all recipes about salad but if someone knows about Russian salt? so please share that's recipes with me?

[sister herb]

nice posting and i read all recipes about salad but if someone knows about Russian salt? so please share that's recipes with me?

Do you possible mean Russian bread and salt?

Like: http://en.wikipedia.org/wiki/Bread_and_salt

If you can tell more what you mean, I can ask it from my Russian friends and send recipe.

[White Rose]

Do you possible mean Russian bread and salt?

Like: http://en.wikipedia.org/wiki/Bread_and_salt

If you can tell more what you mean, I can ask it from my Russian friends and send recipe.

So glad to have Chef Sister Herb here :D

[sister herb]

Date-Walnut Truffles

Ingredients:
Baking dates-2 cups
Raw Walnuts-1 cup , chopped into small pieces
Coconut Oil-2 tbs
Powdered coconut-2 tbs

Directions:

1. Put the baking dates in a big bowl along with the chopped walnuts and coconut oil and mix well until all ingredients come together.

2. Take a small portion of the mixture and roll it between the palms of your hands until they form a round ball.

3. Roll the date ball in the coconut powder and let them get coated all over.

4. Gently place them onto a plate and serve.

5.Enjoy!

Notes:

1. If you dont find the baking dates, pit the dated yourself and pulse them in a food processor until they break apart and become lumpy.

2. Feel free to use shreeded coconut if you donot have powdered form and make sure it is unsweetened.

[sister herb]

Cilantro & Mint Dipping Sauce

(serves 4)

1 cup whole-milk yoghurt
! teaspoon ground cumin
1/4 teaspoon freshly ground black pepper
1/2 teaspoon sea salt
1 small bunch fresh cilantro, stems and all
leaves of one large stem of fresh mint (or 1/4 bunch)

samosas or similar pastries to dip

To a food processor, add the yogurt. Add the cumin, black pepper, salt then the fresh herbs. Blend for about 30 seconds.

Pour and serve next to samosas or other pastries.

[sister herb]

Mexican Hot Chocolate Mix

◾3 cups non fat dry milk powder
◾1 ¾ cups powdered sugar
◾¼ cup brown sugar
◾1 ½ cups cocoa powder
◾¾ cup white chocolate chips
◾¾ cup semi sweet chocolate chips
◾¼ Tsp. salt
◾2 Tsp. corn starch
◾½ Tsp. cinnamon
◾¼ Tsp. cayenne pepper

In a large bowl, whisk together all ingredients.

In batches, pulse mixture in a food processor until smooth and well combined.

Store in a sealed container in a dry and dark place.

To make hot chocolate, put 1/3 cup of mixture into a mug and mix with hot water or milk.

(Top with marshmallows and a sprinkle of cinnamon.)

[sister herb]

Apple Cinnamon Chips

(image is too big - that´s why it is just as link)

http://www.munchinwithmunchkin.com/w...s-2.jpg?w=1024

3-5 apples (like MacIntosh)
1 Tbsp. cinnamon
1 Tbsp. raw sugar (Optional)

Preheat oven to 250F/120C

Spray a cookie sheet with cooking oil, set aside.

Wash and dry apples. Using a mandolin slice apples into thin strips.

Place apple slices on cookie sheet and sprinkle with cinnamon and sugar.

Bake in the oven for one hour. Flip apple slices and bake for an additional 40-60 minutes.

Ovens also vary so if they appear too soft, continue to bake until they are somewhat crisp.

Let cool and store in an airtight container.

[sister herb]

This might be nice for Iftar:
'
Creamy date shake

Serves 2

1/2 cup dates, pitted

1/2 whole milk yogurt

2 tablespoon heavy cream

1/2 cup whole milk

2 tablespoon honey (optional)

Remove any seeds and stems from the dates.

In a large blender combine all the ingredients and blend at least one minute or until the mixture is smooth or to the preferred texture.

Pour into glasses and serve with a straw for easier drinking.

[Periwinkle18]

^ mmmm yummy :)

[sister herb]

To Perisomething:

[sister herb]

Cherry Strawberry frozen juice

Serves 4

1 cup ice (crushed or cubed)

2 tablespoon raw cane sugar

2 cups pitted cherries + any juice comes from pitting them

1 cup strawberries

1/2 cup warm water

1 tablespoon almond syrup (or molasses and 1 teaspoon ground almonds)


Place the ice at the bottom of the blender.

Add the sugar, then the cherries and strawberries on the top.

Add the warm water and blend for 30 seconds.

Add the almond syrup and blend again for another 30 seconds.

[sister herb]

Sandwich cake with fish

Sandwich cake is scandinavian speciality. What fish makes with cake anyway? Let´s see.




500g toast
milk or fish broth


Filling nr 1:
400g cottage cheese
150g shrimps
150g-200g mayonnaise
chives

Filling nr 2:
100g cottage cheese with sour cream
200g tuna fish
fresh dill


* Remove the edges of the toasts and place them to tray (for ex. 3x4)
* Moisten toast with milk or broth
* Spread filling nr.1 on toasts and place the next layer and moisten also this one. Now spread filling nr.2 on toasts.
* Place the third layer but do not moisten this one. Cover the whole cake with filling nr.1 so the seams won't be noticeable.
* Put the cake to the fridge for 12 hour (cover by plastic)
* Decorate the cake before serving with for ex. raw pickled salmon, smoked raw salmon, tuna, caviar, lime, lemon, cucumber, boiled eggs, fresh herbs....

[sister herb]

Coconut Barfis (Qumbo). Similar homemade sweet is known also in India.

Ingredients:

4 cups (400 g), dry, finely shredded coconut
1 can Sweetened Condensed Milk
½ tsp Cardamom –powdered
½ tsp Butter or Ghee

1. In a non-stick pan, on Medium heat, roast Coconut until you get a nice smell. Do not brown.
2. Add in Sweetened Condensed Milk and the Cardamom.
3. Mix well and continue to cook and stir until the ingredients clump together (approximately 2 to 3 minutes).
4. Turn off the heat
5. Lightly smear bottom of a flat baking sheet with Butter or Ghee.
6. Pour coconut mixture onto the baking sheet and spread it evenly.
7. Refrigerate for about an hour.
8. Remove from refrigerator and cut into squares or diamond shapes.
9. Store in an air-tight container in the refrigerator.

[Periwinkle18]

^ barfi!!!! I like the green one :p

Known in India and Pakistan ;)

[sister herb]

Cheesy soda bread

Makes about 16

INGREDIENTS
450g plain white flour
1 tsp salt
1 tsp bicarbonate of soda
1 tbsp chopped fresh herbs, such as rosemary, thyme, sage, parsley or chives
400ml buttermilk or sour milk (to sour milk, add 3 generous tbsp natural yoghurt or juice from half a lemon to 400ml fresh milk)
75g Cheddar or Gruyere cheese, grated

METHOD
1. Preheat the oven to 250C.
2. Sieve the dry ingredients into a bowl, then mix in the chopped herbs. Make a well in the centre. 3. Pour in all the milk at once. Using one hand, with your fingers outstretched like a claw, stir in a full circular movement from the centre to the outside of the bowl. The dough should be softish, though not too wet and sticky.
4. When the dough comes together, turn it out onto a well-floured surface. Pat the dough until it’s about 2cm thick. Cut into round or square shapes about the size of a scone, then place on a floured baking tray. Generously sprinkle each soda bread scone with the grated cheese.
5. Place the tray in the oven. Cook for 10 to 20 minutes (depending on size) until golden and sounding hollow when tapped on the bottom.
6. Turn the oven down to 200C, after 10 minutes if they are already golden.

[sister herb]

Alternative to pita or naan bread:

Lemon Oregano Flat Bread



1 ¼ cups lukewarm water
2 Tsp. instant yeast
1 Tbsp. granulated sugar
Zest of ½ a lemon
1 Tsp. lemon juice
1 Tbsp. dried oregano
3 cups bread flour
2 Tbsp. roasted garlic infused olive oil

In a large bowl, whisk together water, yeast and sugar. Set aside for about 5 minutes; until it starts to appear foamy.

Add lemon zest, lemon juice, oregano and flour. Knead by hand or with a dough hook on an electric mixer until the dough is smooth and elastic.

Add the roasted garlic infused olive oil and continue to knead until the oil has been completely incorporated.

Cover the bowl with plastic wrap and set aside for at least one hour.

Separate the dough into several 2 inch wide balls. On a floured surface, roll each ball out into a 6-inch circle. Remove as much access flour as possible as it will burn in your frying pan.

Spray a large pan with cooking spray and bring to medium heat. Place one circle of dough in the pan and cook until it starts to puff and air bubbles begin to form on the inside. Flip the flat bread and cook for another minute. Repeat until all dough is used.

Makes about 10 flat breads

[sister herb]

Asian fish cakes

SERVES 4

INGREDIENTS
2 cans sardines (200g)
1 small sweet potato, peeled and diced
1 egg
½ cup spring onion, thinly sliced
½ cup fresh coriander, finely chopped
1 chilli, thinly sliced
1 tsp lime zest
1 tsp fresh ginger

METHOD
1. Place the sweet potato in a glass bowl, season with salt and pepper and microwave until cooked and soft, about 5 to 10 minutes.
2. Drain the canned sardines and mash them in a bowl. Mix in the spring onion, chilli and coriander.
3. Mash the cooked sweet potato with a fork and beat the egg into it. Mix the sardine mixture into the sweet potato mixture. Add in the lime zest and ginger. Season to taste. Cover and set aside in the fridge until cool.
4. Roll golf ball sized balls of the mixture and flatten slightly. Bake on baking rack in preheated oven at 180C for 10 to 15 minutes.
5. To finish, fry the fish cakes in some oil on both sides until golden brown. Serve on a bed of Asian greens with dipping sauce.

[Icy Maiden]

My mouth is watering already. ;D

[sister herb]

^^ You better wait for your iftar before open this thread... :nervous:

[Icy Maiden]

I'm not fasting, so I can eat everything here. LOL.

[sister herb]

So, then I need to post here more mouth watering recipes with pictures and hope that others don´t open this thread before their iftar. :exhausted

[Muhaba]

Oooooh yum yum. I want to cook some of these things. I especially love berfi and koya - plain variety. Need the recipe for those.

[sister herb]

I am not sure what kind of koya you mean, but here is one variation. As you might like to make food fast and easy way, then:

Easy Microwave Khoya Recipe

Ingredients: [Yields – 1 Cup Khoya]

Condense Milk – 1 tin [ I used low fat]
Curd/Yogurt – 6 tbsp
Milk Powder – 30 gms/2 tbsp
Cardamom Powder – 1/2 tsp
Chopped Dry Fruits – 2 tbsp

Method:

1. Pour condense milk in a large microwave safe bowl, do you large bowl as it’s rises in progress. You really don’t want to clean the mess after.
2. Microwave for 4 minutes with stirring after every minute.
3. Add 1 tbsp of curd at a time and mix well.
4. Now start microwaving for 10 minutes with stirring once every minute until 7 minutes. After 7 minutes start to stir every 20 seconds as the milk will rise very fast.
5. Add cardamom and milk powder and mix well. Add dry fruit and mix well stirring for 1-2 minutes. Khoya will be still a bit loose don’t worry about that, it will get absorb later.

[Muhaba]

I was always a recipe collector, though never had much time to use the recipes. *Starts getting ready to print this thread*

[sister herb]

Meat pies (sfeeha)

To make the dough
2 cups flour
1 teaspoon yeast
1/2 teaspoon salt
1/2 teaspoon sugar
3 tablespoons olive oil
3/4 cup water

To make the stuffing
500 grams ground beef
1 medium onion chopped
2 tablespoons olive oil
1/2 teaspoon all spice
1/4 teaspoon cardamom
1/4 teaspoon cinnamon
1 tablespoon Tahini(optional)
1 tablespoon labaneh(optional..you can replace it with sour cream)
1 tablespoon pomegranate molasses
Salt to taste
1/2 tablespoon dried mint



Proof the yeast by mixing the yeast, salt and water and waiting for the yeast to foam and bubble. (if it doesn’t bubble you need to discard it and start over with new yeast)

In a bowl whisk together the flour and salt till combined

Add the oil and then rub it into the flour mix with your fingertips

Add the water/ yeast mixture and knead the dough untill it forms a smooth soft ball that doesn’t stick to your hands (a tip from a bakery owner I know, lift the dough and slam it into the table 7-10 times during kneading. That will give your baked goods that fluffy cotton like interior)

Cover a bowl with a little olive oil,place your dough it and cover the dough with a clean towel or plastic wrap and leave it in a warm place untill it doubles in size (If you are short on time, heat your oven to 200 C and place the rack in the middle. Turn it off. Place a clean towel on the rack and place the bowl with your covered dough on the towel and leave it in the closed oven. It will double in size in 10-15 minutes)

Cut the dough into egg sized balls and cover them with a clean towel and allow them to rest for 10 minutes.



To make the stuffing saute the onions in the olive oil untill translucent.

Add the ground beef and spices and stir untill it is half done.

Add the molasses, tahini,labaneh and mint. Stir to combine.

To assemble the sfeeha

Oil your baking sheets.

Center your oven rack

Heat your oven to 270 C (or the highest setting or temperature your oven can get to )

Roll the dough ball into a small circle, place the stuffing in the center.

Wet 1 cm of the dough circumference with water using a brush or your finger.

Take two sides of the dough circle and seal them together by pinching them between your finger and thumb

Repeat that with the other sides of the circle untill you get 4 corners.



Transfer the dough to the baking sheet and allow to rest for 10 minutes.

If you are making a big amount make sure you cover the meat pies with a clean cloth while they are resting or the surface will dry and crack once you bake them.

When the whole amount is ready re-pinch the sealed dough margins together to make sure they are sealed tight.

Brush the dough with some Powdered milk dissolved in a little water (you want it to be of thick consistency). You can use an egg wash but I personally hate the smell of eggs that the egg wash leaves.



Bake your meat pies for 10 minutes or untill the under side is golden. (They will buff up as they bake so don’t place them too close to each other on the baking sheet)

Place them under the broiler untill the tops are golden brown



Transfer to a wire rack to cool.

[sister herb]

This recipe too belongs to my series (in other forum) as "Iftar ideas".

Spiced olives

Ingredients:

1/2 lb green cracked olives
1 tbsp chopped parsley
1 tbsp chopped cilantro
1/2 onion chopped finely
1 tsp crushed garlic
1/2 tsp hot paprika
1 tsp cumin
2-3 tbsp olive oil

Directions:
In a saute pan add the olive oil, onions and garlic and cook on medium heat for about 5 minutes. Add the olives, paprika, and cumin. Cook for 8 minutes longer. Finally add the cilantro and parsley, mix well and finish cooking for about 2 minutes longer.

*Note: if your olives are very salty, boil in water for 10 minutes before making this dish. Drain the water before using – it will help remove some of the salt.

[sister herb]

Brazilian lamb meatballs with mango and pineapple compote

INGREDIENTS150g lamb cubes
10g garlic
10g onion
10g chives
5g cinnamon powder
10g fresh mint leaves
10ml olive oil
Salt, to taste

METHOD
Using a food processor, blend the meat with garlic, onion, chives, mint, cinnamon, salt and olive oil. Roll into meatballs and rest for 20 minutes in the fridge and then pan sear in a skillet

MANGO AND PINEAPPLE COMPOTE

INGREDIENTS
100g mango, cubed
100g pineapple, cubed
50g sugar
50g butter
1 red pepper, deseeded and sliced

METHOD
In a saucepan, melt the butter, then add the sugar. Add the pineapple and cook for 8 to 10 minutes. Add the mango and remove from the heat.

[sister herb]

I was always a recipe collector, though never had much time to use the recipes. *Starts getting ready to print this thread*

Make sure you have enough paper in your printer... for all these almost 800 posts. ;D

[sister herb]

Honeydew melon cooler

Serves 2

1/2 honeydew melon, roughly chopped
1 small yellow guava, seeds removed
1/2 mango, peeled and pith removed
1/4 cup orange juice

Place all prepared ingredients into a blender. Blend for 1 minute or until smooth.

[aflawedbeing]

^ So want insha'Allah.
Better go shopping today...Providing I can find a yellow Guava.

[sister herb]

Tip: If you can´t find guava, you can use 1 mango instead (not just 1/2 like in recipe).

[aflawedbeing]

Mangoes aren't in season here right now. It'd have to be a canned mango. :/

[sister herb]

Then use what ever similar fresh fruits you find... That´s typical way to me when I am cooking; replacing one ingredient by other one I have. So, sometimes it may leads to the situation that I replace this and that and when I started to make chicken soup I will end up to the fish soup. At least almost... ;D

[sister herb]

^ barfi!!!! I like the green one :p

Known in India and Pakistan ;)

Green one? Like this?

Sorry I haven´t recipe. If someone has, please send it to here.

[sister herb]

Something sweet for iftar:

Baked Figs with Orange Syrup

Ingredients:
12 fresh figs
1/3 cup plus 2 tablespoons granulated sugar
1/2 cup water
1/4 cup plus 1 tablespoon orange juice
1 cup chilled heavy cream


Instructions:
Preheat oven to 300°F/150°C.

Prick bottom of each fig several times and stand figs in a buttered 9 to 10-inch flameproof gratin dish or ovenproof skillet. Sprinkle figs with 1/3 cup sugar, then add water to dish.

Bake figs in middle of oven, basting twice with pan juices, until tender, about 30 minutes. Transfer dish to stovetop, then add 1/4 cup orange juice and bring to a boil over moderately high heat. Remove from heat.

Juices should be syrupy. If pan juices are too thin, transfer figs to a shallow serving bowl, then boil juices until syrupy and slightly thickened, 3 to 5 minutes, and pour over figs.

Beat cream with remaining 2 tablespoons sugar and the extra 1 tablespoon of orange juice using an electric mixer until it holds soft peaks.

Serve figs, warm or at room temperature, with syrup and cream.

Makes 6 servings.

[sister herb]

Creamy Pistachio Fudge

Servings: Makes 25 (1 1/2-inch) squares

Comments:
Creamy, nutty fudge with a light green color is perfect for holiday occasions. Melting the white chocolate in the microwave is the only cooking needed.


Ingredients:
1 pound white baking chocolate, cut into 1/2-inch pieces
1 package (8 ounces) cream cheese, softened
3 cups confectioners' sugar
1/2 teaspoon vanilla extract
1/4 teaspoon almond extract
1/8 teaspoon green food coloring
1/2 cup chopped pistachios

Extra pistachios, for garnish

Instructions:
1. Line an 8-inch square pan with foil, allowing foil to extend over sides of pan. Spray with no stick cooking spray.

2. Melt chocolate in the top of a double boiler or melt in the microwave in a microwave-safe bowl.

3. Beat cream cheese in large bowl with electric mixer until smooth. Gradually beat in sugar on low speed until well blended. Add melted chocolate, extracts and food color; mix well. Stir in chopped pistachios.

4. Spread evenly in prepared pan. Garnish with additional pistachios, if desired.

5. Refrigerate at least 1 hour or until firm. Use foil to lift out of pan onto cutting board. Cut into 25 (1 1/2-inch) squares. Store in refrigerator.

Makes 25 (1 1/2-inch) squares.

Substitution:
1 bag (12 ounces) white chocolate chips can be substituted for the white baking chocolate.

[sister herb]

Mint Candies

Ingredients:
2 egg whites
2 cups granulated sugar
1/2 cup light corn syrup
1 teaspoon vanilla extract
1/2 cup water
1 cup peppermint candy (crushed)
Hot water (a sprinkle, if necessary)


Instructions:
1. Beat egg whites with an electric mixer to form very stiff peaks.
2. In a saucepan stir sugar, corn syrup, vanilla, and water together until sugar is dissolved.
3. Using a candy thermometer to measure the temperature, bring sugar mixture to a boil to achieve hard ball stage (290 degrees F/143 degrees C).
4. Slowly pour sugar mixture into beaten egg whites while beating with electric mixer.
5. Beat combined mixture for about 5 minutes until stiff (mixture should hold its shape when dropped by a spoon onto wax paper. If mixture becomes too stiff, add a tiny bit of hot water).
6. Using a tablespoon, drop mixture onto wax paper and sprinkle with crushed peppermint.
7. Store candy in layers, between wax paper, in an airtight plastic container and refrigerate if you have high humidity.

Makes 16 servings.

[sister herb]

Candy Making Hints and Tips

Candies are sweet treats composed primarily of sugar and flavoring. They satisfy our cravings for sugar. Textures vary from rock hard to soft and gooey. Most candy is commercially produced, but some can be prepared at home..

Cooked Candies
Most of the classic candies, such as fudges, fondants, caramels, toffees and brittles, are cooked candies. Cooked candies are formed from a boiling syrup made from sugar, a liquid, and a variety of ingredients for flavor. They are prepared the conventional way on the range top in a heavy saucepan and cooked to the proper temperature. Care should be taken when boiling syrup because the hot syrup can cause serious burns if spilled or spattered.

There are three important things to remember when preparing cooked candies.

FIRST, it is necessary to prevent large sugar crystals from forming since they cause the candy to become grainy and coarse in texture. To prevent large crystals, the sugar should be completely dissolved. Large crystals can form on the side of the saucepan; they should be washed down before a candy thermometer is placed in the pan.

To wash down the crystals from the side of a pan, use a pastry brush dipped in hot water. Gently brush the crystals down into the syrup or collect them on the brush bristles. Dip the brush frequently in hot water to clean off the bristles. Another easy way to wash down crystals is to place a cover on the pan for 2 or 3 minutes. This allows the trapped steam to wash down the crystals. If you use the cover method, make sure the syrup does not boil over.

SECOND, it is important to cook candy to the correct temperature. If you make cooked candy often, a candy thermometer is essential. Thermometers are available in cookware stores and some supermarkets. Test the accuracy of your candy thermometer before using. If a candy thermometer is not available, use the cold water test as described in the section titled "Cold Water Test" (see below). However, using a thermometer is much easier and more accurate. The proper use and testing for accuracy of candy thermometers are discussed in the section titled "Candy Thermometers."

The shape, size and thickness of the pan will determine the time required for the syrup to reach its final temperature. Times given in recipes are only approximate. It is more important to refer to the temperatures of the syrups. Also, the temperatures are given in ranges. To achieve the proper consistency, the syrup must be heated to at least the minimum temperature without exceeding the higher temperature. Heating the syrup concentrates it. The longer the syrup is heated, the more liquid is evaporated and the more concentrated the syrup becomes. The higher the temperature, the firmer and more brittle the candy will be.

THIRD, candies, such as fudges, must be cooled to lukewarm before they can be beaten and shaped. This cooling can take almost 2 hours for large fudge recipes, and patience is necessary. Do not place the hot candy mixture in the refrigerator or freezer to cool unless noted in the recipe.

Saucepans
Heavy saucepans with flat bottoms will prevent candy from scorching during cooking. Pans should be large enough to prevent syrups from boiling and foaming over the rims. Always use the size pan suggested in the recipe and never double cooked-candy recipes.

Cold Water Test
Place a small amount of the hot syrup into a cup of very cold, but not iced, water. Using your fingers, remove the cooled syrup. If the syrup has not reached the desired stage, continue cooking the candy and test again.


Soft-Ball Stage (234° to 240°F):

The cooled syrup can be rolled into a soft ball that flattens when removed from water.


Firm-Ball Stage (244° to 248°F):

The syrup can be rolled into a firm ball that does not flatten immediately when removed from water.


Hard-Ball Stage (250° to 266°F):

The syrup can be rolled into a firm ball that gives some resistance when pressed.


Soft-Crack Stage (270° to 290°F):

The syrup can be stretched into strands that are hard but elastic.

Hard-Crack Stage (300° to 310°F):

The syrup forms strands that are hard and brittle and can easily be snapped in half.

Candy Thermometers
Candy thermometers are the most accurate way of determining the temperature of boiling syrup. Always attach the thermometer to the side of the pan after washing down sugar crystals. Make sure that the thermometer does not touch the bottom of the pan. Read the thermometer at eye level.

Verify the accuracy of a candy thermometer by checking its reading in boiling water. Water normally boils at 212°F at sea level. If your thermometer does not read 212°F, either you do not live at sea level or your thermometer is not accurate. (Water always boils at a lower temperature above sea level because there is less air pressure.) To adjust the temperature given on a recipe, add or subtract the difference from 212°F as needed. For example, if your thermometer reads 210°F in boiling water and the recipe temperature is 240°F, cook the candy to 238°F, or 2°F less than the temperature stated in the recipe.

Uncooked Candies
Uncooked candies can be as rich and creamy as cooked candies. Truffles and nut clusters are examples of uncooked candies. The ingredients are mixed, then either shaped into balls, coated or pressed into pans or molds. Ingredients typically used for uncooked candies are fruits, nuts, sweetened condensed milk, evaporated milk, powdered sugar, marshmallows and extracts. Some uncooked candies are mixed and topped or coated with melted chocolate. While a heat source is needed to melt the chocolate, these candies are still considered uncooked.

A Note About Melting Chocolate
To prevent scorching, chocolate should be melted with care. It can be melted in a saucepan over direct heat at a very low setting, in a double boiler or in a microwave oven. See Chocolate for detailed melting directions.

A Note About Butter
Butter, not margarine, should be used in most candy recipes to ensure the best texture and results. Butter also contributes flavor to candies. Today many margarines have added water to decrease the amount of fat they contain. Margarine-type products marked as "spreads" or those that come in tubs should not be used because their water content will cause melted chocolate to become stiff and grainy. Also, the added water will change cooking times for cooked candies. If you must use margarine, use only stick products labeled as margarine.

-------------------------------------------------

Recipe for Penuche
Penuche is a fudge-like confection that is made with brown sugar, butter, cream or milk and chopped nuts. The mixture is heated to the soft-ball stage, whipped until thick and either dropped onto a cookie sheet or poured into a pan and allowed to set. The name is derived from the Mexican word for "raw sugar" or "brown sugar".

Ingredients:
PENUCHE

1 1/2 cups granulated sugar
1 cup packed brown sugar
1/3 cup half-and-half or light cream
1/3 cup milk
2 tablespoons butter
1 teaspoon vanilla extract
1/2 cup chopped pecans or walnuts


Instructions:
1. Line a 8 x 4 x 2-inch or a 9 x 5 x 3-inch loaf pan with foil, extending foil over edges of pan. Butter the foil; set pan aside.

2. Butter sides of a heavy 2-quart saucepan. In saucepan combine sugars, half-and-half or cream, and milk. Cook and stir over medium-high heat till mixture boils. Clip a candy thermometer to side of pan. Reduce heat to medium-low; continue boiling at a moderate, steady rate, stirring frequently, till thermometer registers 236 degree F, soft-ball stage (15 to 20 minutes).

3. Remove saucepan from heat. Add butter and vanilla, but do not stir. Cool, without stirring, to 110 degree F (about 50 minutes).

4. Remove thermometer from saucepan. Beat mixture vigorously with a wooden spoon till penuche just begins to thicken. Add nuts. Continue beating till penuche becomes very thick and just starts to lose its gloss (about 10 minutes total).

5. Immediately spread penuche in the prepared pan. Score into squares while warm. When penuche is firm, use foil to lift it out of pan. Cut penuche into squares. Store tightly covered.

Makes 1-1/4 pounds (32 pieces).

[sister herb]

Apple Turnovers

Ingredients:
3 medium size tart apples (such as Granny Smith or Fuji), peeled, cored and sliced 1/8-inch thick
1 tablespoon fresh lemon juice
1/4 cup granulated sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground allspice
Pinch of salt
1/4 cup (1/2 stick/2 oz./56g) unsalted butter
1/4 cup heavy (whipping) cream
1/4 cup raisins, currants or dried cranberries, (optional)
1 sheet puff pastry, 10 x 15 inches
1 egg, lightly beaten

Instructions:
Toss the apple slices with the lemon juice and place them in a large skillet. Add the sugar, spices, salt and butter and cook over medium-high heat until the apples begin to soften, but still hold their shape, about 5 minutes. Add the cream and raisins and cook until the sauce thickens and the apples are soft and glazed with caramel, about 15 minutes. Remove the pan from the heat and cool completely.

Cut the puff pastry into 6 (5 x 5-inch) squares. Divide the filling among the pastry squares, placing the apples on the bottom corner of each piece of dough. Leave a 1/2-inch border of pastry uncovered. Brush the edge of the dough on all four sides of the pastry squares with some of the beaten egg. Fold the dough over the filling to make a triangle-shaped packet. Press the edges of the pastry together with the tines of a fork. Cut two small slits in the top of each turnover. Brush lightly with egg and sprinkle with sugar. Place the turnovers on a rimmed baking sheet lined with parchment or wax paper and transfer to the freezer for 15 minutes.

While the turnovers are chilling, position a rack in the middle of the oven, and preheat to 400 degrees F/200 degrees C.

Transfer the chilled turnovers to the hot oven. Bake until puffed and golden brown, 25 to 35 minutes.

Makes 6 turnovers.

[sister herb]

It´s a hot day here, so I need some lemonade...

Watermelon Raspberry Lemonade

Ingredients:
6 cups watermelon, cubed and seeded
1/4 cup raspberries
1 cup water
1/3 cup sugar
1/2 cup lemon juice


Instructions:
Preparation: Place watermelon, raspberries and water in container of electric blender; cover and blend until smooth. Strain through fine mesh strainer into pitcher. Stir in sugar and lemon juice until sugar dissolves. Refrigerate until chilled, about 1 hour. Pour over ice cubes in tall glasses and serve.

Makes: 4 servings

--------------------------------------------------

]Homemade Lemonade

Comments:
Adding a tiny pinch of salt to the lemonade dampens the lemon's
acidity somewhat. Some people prefer a little sharpness, but if you don't, try the optional salt in the recipe.


Ingredients:
10 to 12 medium lemons, scrubbed well, halved pole to pole, all halves, sliced thin
1 1/4 cups sugar
Pinch of salt (optional)
5 cups cold water


Instructions:
Mash lemons and sugar (and salt, if using) in a large deep bowl or
saucepan with potato masher or wooden spoon until lemon slices give up
their juice, sugar is dissolved, and juice is thickened to syrupy
consistency, about 4 minutes. Pour half the lemon slices and syrup
through large sieve over bowl or saucepan; press on solids with masher
or back of wooden spoon to release as much liquid as possible. Discard
solids; transfer liquid to serving pitcher. Repeat process with
remaining lemon slices. Stir in water until blended. Chill well and stir
to blend before serving, over ice if desired.

Makes: 1 1/2 quart or 6-8 servings.

[sister herb]

Coffee Meringues

Ingredients:
2 large egg whites, at room temperature
1/2 tsp. cream of tartar
1/3 cup granulated sugar
1/3 cup confectioners' sugar
1 tbsp. instant coffee granules
1 tbsp. warm water
4 (1 ounce or 28 grams each) semi-sweet chocolate baking squares, chopped

Instructions:
Preheat oven to 225°F/110°C. Grease 2 or 3 cookie sheets.

Beat egg whites and cream of tartar in medium bowl on medium until soft peaks form.

Add granulated sugar, 1 tbsp. at a time, until stiff peaks form and sugar is dissolved.

Fold in confectioners' sugar.

Stir coffee granules into warm water in small bowl until dissolved. Fold into meringue. Spoon meringue into piping bag fitted with plain (1 1/2 inch/3.8 cm) nozzle. Pipe about 40 small pointed mounds (about 1/2 inch/1.2 cm high and 1 inch/2.5 cm in diameter) about 2 inches (5cm) apart onto greased cookie sheets. Bake on lowest rack in 225°F/110°C oven for 35 to 40 minutes until dry. Turn oven off. Let meringues stand in oven until cool.

Heat chocolate in medium saucepan on lowest heat, stirring often, until almost melted. Do not overheat. Remove from heat. Stir until smooth. Dip 1/2 of each meringue into chocolate, allowing excess to drip back into saucepan. Place on foil or waxed paper-lined cookie sheets. Let stand in cool place until chocolate is set. Do not chill.

Makes about 3 1/2 dozen meringues.

[Ramadan90]

Custard with fruit. Served cold(preferably over night). Easy and delicious. A favourite delicacy in our house. :)

[sister herb]

Recipe too! I mean please! :playing:

[sister herb]

White Chocolate Fudge

Ingredients:
12 oz. white chocolate
3/4 cup sweetened condensed milk
1 cup roasted whole almonds, coarsely chopped
1/2 cup sweetened dried cranberries
1 tbsp. grated orange rind


Instructions:
1. Microwave chocolate with sweetened condensed milk in large microwaveable bowl on HIGH for 2-3 minutes or until chocolate is almost melted. Stir until chocolate is completely melted.
2. Stir in roasted whole almonds, cranberries and orange rind. Spread in foil-lined 8 inch square pan.
3. Chill 2 hours or until firm. Cut into squares.
4. To store, place in refrigerator for up to 3 weeks. Do not freeze.

Makes 4 dozen pieces of fudge.

Variation
Stir in 1/2 cup each chopped red and green candied cherries and 1 cup roasted chopped pecans.

[Ramadan90]

Recipe too! I mean please! :playing:

LOL, I forgot to share the recipe. I just enjoyed this delicious dessert. :statisfie

http://www.mysomalifood.com/custard-with-fruit/

[sister herb]

Chocolate Dipped Truffles

Comments:
These truffles are as good as any you can buy! Purchase pretty paper candy cups from a candy supply store, place the truffles in the the cups; gift wrap, and you have a lovely gift to give.

Ingredients:
6 ounces semisweet baking chocolate or white baking bars (white chocolate), chopped
2 tablespoons butter or margarine
1/4 cup whipping (heavy) cream
1 tablespoon shortening
1 cup (6 ounces) semisweet or milk chocolate chips or white baking chips
Finely chopped nuts or candy decorations, if desired


Instructions:
1. Cover cookie sheet with aluminum foil. Melt baking chocolate in heavy 2-quart saucepan over low heat, stirring constantly; remove from heat. Stir in butter until melted; stir in whipping cream. Refrigerate 10 to 15 minutes, stirring frequently, just until thick enough to hold a shape.

2. Drop mixture by teaspoonfuls onto cookie sheet. Shape into balls. (If mixture is too sticky, refrigerate until firm enough to shape.) Freeze 30 minutes.

3. Heat shortening and chocolate chips over low heat, stirring constantly, until chocolate is melted and mixture is smooth; remove from heat. Dip truffles, one at a time, into chocolate. Place on aluminum foil-covered cookie sheet. Immediately sprinkle some of the truffles with finely chopped nuts or decorating candies.

4. Refrigerate truffles about 10 minutes or until coating is set. Drizzle some of the truffles with mixture of 1/4 cup powdered sugar and 1/2 teaspoon milk. Refrigerate just until set. Serve at room temperature. Store in airtight container.

Tip:
The shortening helps set the chocolate coating so it doesn't melt as easily.

Makes about 15 truffles.

[sister herb]

Aano Baraawe: Somali Caramel Fudge

Ingredients:
1 cup milk
1 cup dry milk powder
1 cup sugar
1 teaspoon cardamom powder

Directions:
Grease baking pan and set aside.
Boil the milk in a medium heat.
Add sugar and lower the heat while stirring.
Simmer until it thickens, then add the milk powder and stir until it comes together and the color changes to caramel color.
Add cardamom and mix well.
Put the mixture in a greased baking pan, cut in any desired shape when cooled.

[Hulk]

Churros

Before making this one which I consider a successful attempt, I tried making churros twice which didn't work out. The first time I made a makeshift piping bag which burst while I was squeezing it. The second time I didn't wait for the oil to be hot enough before putting the churros in.

This one I think was quite successful, I'd also like to note that I used different recipes for the three tries and the last one seem to work well for me though I did change a few things just so there would be less calories.

Ingredients

Water 400ml
Butter 165 grams (I used about 60)
Plain flour 230 grams
Eggs 3
Salt pinch
Sugar 35 grams
Ground cinnamon (i did not have this)
Frying oil
Piping bag

First I pour the water into a saucepan, add in the butter, and the sugar then stir. After the butter has melted I add in the flour and continue stirring. Its supposed to form a ball but mine didn't but anyway after it's formed a ball take it off the heat. Beat the eggs then add it to the mixture and continue mixing until it becomes a smooth mixture.

After that's done put it in your piping bag.

I put my bag in the fridge while heating up the frying oil. To test if the oil is ready I put in a small piece of the batter to see if it fries. After confirmation, I squeeze them in bit by bit. By right I should be using a 2cm wide nozzle which is star shaped but I didn't have that so I just went plain. After frying I add some sugar to the finished product.

Some people use melted chocolate but I didn't use it this time as the purpose was to get the churros right first.Below is a properly done churros

[عابر سبيل]

Meghli, or caraway pudding (sorry I have pictures but can't post atm because I'm a new user). This is a traditional sweet in the levant area, often called karaawiyah in Syria/Palestine/Jordan, and Meghli in Lebanon. I call this Meghli here because it's a thick pudding, whereas karaawiya is similar but is more like a sweet drink due to a slightly different recipe.

It is a unique tasting sweet due to the spices it's made with.

What you will need:

4 cups of cold or room temp water (should not be hot)
1 tablespoon ground caraway seed (finely ground, preferably right before use)
1 teaspoon ground fennel seed (also finely ground)
1 tablespoon cinnamon powder
2/3 cups of rice flour
1/3 cup of semolina (aka suji, ideally shouldn't be too coarsely ground).
1 cup of sugar
Maybe a dash of salt

Steps for cooking:

1. Mix all the dry ingredients, you should have something like two cups worth.
2. Put the 4 cups of water in a pot, and while the water is cold, mix all the dry ingredients into it and stir until you get a consistent brown mixture. You can taste it to get an idea of what it's like.
3. Turn on the heat and keep stirring until it becomes a thick pudding, this should not take more than 15 minutes or so on medium heat.
4. Once it's done, remove from heat and empty the contents of the pot into many little cups. Give them some time to cool then refrigerate for an hour or two.

The end result should have a cold pudding with a thick layer on top that forms after cooling. Garnish with shredded coconut and nuts (hazelnuts/walnuts/pistachios/almonds).

[sister herb]

^^ Sounds tasty. :p

[sister herb]

Chocolate Covered Prunes

Ingredients:
20 - 24 pitted dried prunes
20 - 24 whole almonds or walnut halves
1 - 1 1/2 cups semisweet chocolate chips or milk chocolate chips

You will need a wooden or metal skewer, waxed paper and a large baking sheet or cookie sheet.

Instructions:
Line a large baking sheet or cookie sheet with waxed paper. Set aside.

Place prunes in a medium size bowl, and place almonds or walnut halves in another medium size bowl.

Using your fingers, or a sharp knife (slicing almost two-thirds of the way through the prune, but not all the way through), stuff each prune with a whole almond or walnut half (if the prune is too small to hold a walnut half or a whole almond, then break nut in half, and stuff prunes with half an almond or a quarter of a walnut). Seal the nut-stuffed prunes as well as you can with your fingers (some of the nut may show through the prune, that is alright).

Microwave chocolate chips in a medium size microwave-safe bowl on HIGH (100 % power), until melted, 2-3 minutes. Stir chocolate until smooth. Using a skewer, dip each nut-stuffed prune in melted chocolate until lightly covered. Place chocolate covered prunes on waxed paper lined baking sheet (or cookie sheet) and cool in refrigerator or freezer until hardened. Store in airtight container at room temperature or if desired, they may be stored covered in the refrigerator.

Notes: If weather is warm, I would suggest refrigerating the candies.

Instead of prunes, you can also use seedless dates.

Makes 20 pieces.

[sister herb]

Chocolate Peanut Butter Cups

Ingredients:
8 oz. bittersweet chocolate or semisweet chocolate, cut into small pieces
1/2 cup peanut butter
1/2 cup cream cheese
1 tbsp. granulated sugar
1 tbsp. vanilla extract

You will need:
4 regular size paper or foil muffin or cupcake liners or 8 to 12 mini paper or foil muffin or cupcake liners (depending on what size peanut butter cups you want to make)

Instructions:
1. Melt chocolate in a bowl set over a small pot of simmering water.
2. Using a pastry brush or new paint brush paint chocolate onto the inside of the muffin liners.
3. Place them in a muffin tin for easier handling.
4. Paint a thick layer and then refrigerate until it has set hard.
5. Puree the peanut butter, cream cheese, sugar and vanilla in a food processor until smooth.
6. Spoon or pipe the peanut butter mixture into the hardened chocolate cups and then pour a thick layer of the remaining melted chocolate over the top making sure the edges are sealed.
7. Put back in refrigerator until the tops have set.
8. Peel liners off before serving.

Makes 4 regular size or 8 to 12 mini peanut butter cups.

[sister herb]

Cookies & Cream Fudge

Ingredients:
18 oz. white baking chocolate, or 3 (6 ounce packages) white chocolate baking squares
1 (14 oz.) can sweetened consensed milk
1/4 tsp. salt
2 cups (crushed) Oreo Sandwich cookies (about 20 cookies)


Instructions:
Line an 8 x 8-inch square baking pan with foil. In heavy saucepan over low heat, melt chocolate with sweetened condensed milk and salt. Remove from heat.

Stir in crushed cookies. Spread evenly in prepared pan. Chill for 2 hours or until firm. Turn fudge out onto cutting board. Peel off foil and cut into squares. Store tightly covered at room temperature.

Makes about 2 1/2 pounds fudge.

[Artic Fox]

These all sound so amazing and yummy! I'm not good at cooking, but I can share a drink recipe.

Cranberry/raspberry float

Supplies
-Raspberry sorbet
-Cranberry juice
-Ginger ale (optional)

Steps
1. Stick a scoop or two of raspberry sorbet into a cup. You can put more in, depending on how much juice and ginger ale you want.
2. Fill the cup about halfway with the cranberry juice, then stir around a bit and stick a straw in it. If you aren't going to add ginger ale, then you could fill up the rest of the cup
3. if you wish, fill the rest of the cup up with ginger ale. This does nothing for the taste, it just makes it fizzy.

[sister herb]

Blueberry Maple Cornbread

Ingredients:
Cornbread:
1 1/4 cups all-purpose flour
3/4 cup yellow cornmeal (stone-ground cornmeal recommended)
2 tablespoons granulated sugar
2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup milk
1/4 cup (1/2 stick/2oz/56g) unsalted butter, melted
1/4 cup real maple syrup or maple-flavored syrup
1 egg, slightly beaten
1 cup fresh or frozen blueberries

Maple Butter: (optional)
1/4 cup (1/2 stick/2oz/56g) butter, very soft
1 tablespoon real maple syrup or maple-flavored syrup

Instructions:
Preheat oven to 375°F/190°C. Line a 8 or 9-inch square baking pan with parchment paper and spray paper with nonstick cooking spray, or if you don't have parchment paper, generously grease pan with butter or shortening. Set aside.

In a large mixing bowl combine flour, cornmeal, sugar, baking powder and salt. Add milk, 1/4 cup melted butter, 1/4 cup maple syrup and slightly beaten egg; stir just until flour mixture is moistened. With a rubber spatula or wooden spoon gently fold in blueberries.

Pour batter into prepared baking pan. Bake for 25 to 35 minutes or until lightly browned. Let cornbread cool in pan on wire rack for 15 minutes, then cut into squares and serve warm or at room temperature. Cornbread can be stored covered in an airtight container or wrapped in plastic wrap for 2-3 days.

Maple Butter: (optional)
Meanwhile, combine 1/4 cup butter and 1 tablespoon maple syrup in small bowl until creamy. If desired, serve warm cornbread with Maple Butter.

Makes 9-12 servings.

[sister herb]

Homemade Blueberry Jam

Comments:
Domestically grown cultivated blueberries are on the market from May through September or October. At other times of year, you can sometimes find imported blueberries in stores.

The wild blueberry season is short, and the berries are not shipped much beyond their growing area. If you don't live in wild-blueberry country, look for canned or frozen berries. Take advantage of these tasty and healthy (a great source of antioxidants) berries.

Serve this lovely blueberry jam on scones, waffles, pancakes, biscuits, or toast.

Ingredients:
2 1/2 cups fresh or frozen blueberries
3 cups granulated sugar
1/3 cup orange juice
1 tablespoon lemon juice
1/2 bottle (3 ounces) fruit pectin


Instructions:Wash blueberries. Measure 2-1/2 cups blueberries into an enamel or stainless steel pan. Crush blueberries in pan. Add sugar and fruit juices. Mix well. Bring to a full rolling boil and boil hard for one minute, stirring constantly. Remove from heat. Stir in fruit pectin. Seal in hot sterilized jars. Refrigerate. Will keep stored in refrigerator for up to 2 months.

Makes: 3 cups or 4 (6 ounce) jars.

[sister herb]

Fresh Apricot Jam

Ingredients:
5 cups prepared fruit (about 3-1/2 lb. fully ripe apricots)
1/4 cup fresh lemon juice
7 cups sugar, measured into separate bowl
1 (1.75 oz.) box powdered fruit pectin
1/2 tsp. butter or margarine

Instructions:
Bring boiling-water canner, half-full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain jars well before filling.

Finely chop unpeeled apricots. Measure exactly 5 cups prepared fruit into 6-qt. or 8-qt. saucepot. Stir in lemon juice.

Stir pectin into prepared fruit in saucepot. Add butter to reduce foaming. Bring mixture to full rolling boil (boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in sugar. Bring to full rolling boil and boil 1 minute, stirring constantly. Remove from heat. Skim off any foam with metal spoon.

Ladle immediately into prepared jars, filling to within 1/8 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 10 minutes. Remove jars and place upright on a towel to cool completely. After jars cool, check seals by pressing middles of lids with finger. (If lids spring back, lids are not sealed and refrigeration is necessary). Store jam in a cool, dry place for up to one year. If a jar has been opened, refrigerate and eat within 1 month.

Makes 9 (1 cup) jars.

Notes:
Jam sets slowly; may take up to 2 weeks.
Fruit pectin is halal.

[aflawedbeing]

Churros

THIS SO MUCH!!!! CHURROS FOR EVERY IFTAAR!

You want them with a caramel sauce though. ;)

[sister herb]

Special diet recipes

Organic and Gluten-Free Pound Cake

Ingredients:
3 1/2 cups white rice flour*
1 tbsp. baking powder
1/4 tsp. salt
1 cup organic butter
2 cups organic evaporated cane sugar
4 organic eggs
1 tsp. gluten-free vanilla extract
1 cup milk (soy milk or orange juice works too)

Instructions:
Combine dry ingredients and set aside.

Cream butter in a large mxing bowl and gradually add sugar, beating between additions.

Add eggs, one at a time, and beat well. Add vanilla.

Blend in dry ingredients gradually, alternating with milk, and beginning and ending with dry ingredients mixture.

Spread batter into two greased and floured 9 x 5-inch loaf pans.

Bake at 325 degrees F/160 degrees C for about one hour, or until done (when baking with rice flour, it can take a bit longer to cook.)

Let cake stand in pans for ten minutes, then remove and cool completely on a baking rack.

Makes 2 (9 x 5-inch) loaves.

*Note: Instead rice flour, you can also use potato starch flour.
Organic eggs, butter etc. you can replace "normal" ones.

---------------------------------------------------

Non-Dairy Eggless Brownies

Ingredients:
2 1/3 cups all-purpose flour*
1 cup water
1/2 cup non-dairy margarine
2/3 cup cocoa powder
2 cups sugar
1/2 tsp. salt
1 tsp. vanilla extract
2 1/2 tsp. baking powder
1/2 cup chopped nuts (optional)

Garnish (optional)
Confectioners' sugar

Instructions:
1. Preheat oven to 350 degrees F/180 degrees C. Grease a 9 x 13-inch baking pan with non-dairy margarine, or you may also use vegetable oil to grease the pan or spray pan with vegetable cooking spray.

2. Combine 1/3 cup of the flour with water in a medium saucepan. Cook on medium heat untill thick, stirring constantly. Set mixture aside to cool completely.

3. Melt margarine and stir in the cocoa powder.

4. Sift together the remaining 2 cups flour with the baking powder.

5. Beat sugar, salt, and vanilla into the cooled flour mixture, then add the melted butter/cocoa mixture.

6. Add the above mixture to the sifted flour/baking powder mixture. Add chopped nuts, if desired.

7. Spoon batter into prepared baking pan and bake in preheated oven for 20 to 25 minutes. Let brownies cool in pan. Cut into squares when cooled completely. If desired, dust with confectioners' sugar.

Makes 16 brownies.

Note: You can use potato starch flour, white rice flour or gluten-free flour instead of wheat flour.

--------------------------------------------------

Blueberry Soy Shake

Ingredients:
1 cup fresh blueberries
1 cup vanilla-flavored soy milk
1/2 cup plain yogurt
1 tablespoon granulated sugar
1 teaspoon vanilla extract
1 cup ice cubes

Instructions:
Starting with liquids, combine all ingredients in blender until smooth. Serve in a summertime glass with a straw, garnished with 2 or 3 fresh blueberries.

Makes 2 servings.

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Gluten Free Easy Sponge Cake

Ingredients:
8 eggs, room temperature
1 cup powdered sugar
1/2 cup potato starch (NOT flour!)
1/2 teaspoon salt
1 1/2 teaspoons GF vanilla extract
1 teaspoon GF lemon extract
1 teaspoon GF almond extract


TOPPING:
freshly whipped cream
fresh fruit (strawberries and blueberries)
powdered sugar (for dusting)

Directions:

Separate the egg whites and the yolks.
Beat the egg whites until stiff peaks form and set aside.
Beat the egg yolks until light yellow and creamy – about 2 – 3 minutes)
Sift together powdered sugar, potato starch (not flour!) and salt.
Add sifted dry ingredients to the beaten egg yolks and mix thoroughly.
Add the extracts. Mix again.
Using a spatula or spoon (not your mixer!), gently fold the egg whites into the batter.
Preheat the oven to 325F.
Line a jelly roll pan or a full sized cookie sheet pan with parchment paper.
Gently smooth the cake batter out to the length of your pan with even depth. (My pan is 18″ by 13″ – and the batter is about 2/3 – 1″ thick).
Bake the cake for 15 minutes then turn off the oven and open the oven door. (I open the oven by cracking it open about 2-3 inches.)
Leave the cake to cool in the oven for 5-8 minutes.
Remove from oven and cool.
Gently lift the cooled cake up off the parchment paper just to loosen it from the paper. Lay the cake back down on to the paper. You will use the parchment to help you roll the cake.
Top with freshly whipped cream and fresh fruit slices.
Have a piece of fresh parchment paper the length of your cake OR a serving platter that fits nearby. Use the parchment paper to help you roll the cake. (I roll it so I have LONG cake (see picture) rather than rolling the short end and have a HUGE rolled cake.)
Lay the cake on the fresh parchment or on your serving platter. Gently lay a few pieces of fruit on top and dust with powdered sugar.

-----------------------------------------

Gluten-free cupcakes

Ingredients

For the cupcakes

125g (4oz) butter, melted
125g (4oz) caster sugar
125g (4oz) gluten-free self-raising flour
2 medium eggs
3 tbsp milk
Few drops of vanilla extract

For the buttercream
2 medium egg whites
150g (5oz) caster sugar
100g (3½oz) butter, softened
Few drops of vanilla extract


Method
Set the oven to gas mark 5 or 190°C.
To make the cupcakes: Pour the melted butter into a bowl and add sugar, flour, eggs, milk and vanilla extract. Beat the mixture, preferably with an electric hand whisk, to give a smooth batter which may appear a little runnier than a usual sponge-cake mixture. Spoon mixture into the paper cases in the bun tray.
Bake cakes in the centre of oven for 18-20 mins, or until they've risen and are light golden. Remove tray from the oven and leave cakes to cool for a few minutes, then transfer to a wire rack to cool completely.
To make the buttercream: Place egg whites and sugar in a bowl over a pan of hot water. Stir until sugar dissolves completely. Remove the bowl from over the pan and whisk the egg whites until stiff. Gradually whisk in the butter and then the vanilla. The mixture may appear to separate, but keep whisking it at a high speed until it's light and fluffy - this is easiest done in a table-top food mixer, but can be done with an electric hand whisk.
Fill the piping bag with the buttercream and pipe a swirl on top of each cupcake. Scatter over the royal icing sprinkles. Keep the cupcakes cool until serving them. They are best eaten within 2 days of making. (Not suitable for freezing).

-----------------------------------------

What is Potato Starch Flour?

Potato starch flour, also known as "potato starch," is a key ingredient in Scandinavian baking. Since wheat flour was for a long time a luxury item in Scandinavia, difficult to grow and normally thus imported from warmer climes, Scandinavians depended much more heavily upon the hardier potato starches and flours they could produce locally.
Unlike potato flour (which because of its strong potato flavor and heavier weight should neverbe substituted for potato starch in baked goods), potato starch flour / potato starch has a neutral taste, and is an excellent choice for thickening sauces, gravies, stews, and soups. It also produces superior flour-free sponge cakes, for it absorbs and retains moisture to a far greater degree than wheat flour and produces cakes with a lighter texture.

Potato starch flour / potato starch is gluten-free (unlike some brands of potato flour, which may contain wheat).

Most American grocery stores and specialty Scandinavian markets carry the Swan brand of potato starch, marketed as "Potato Starch Flour." Ener-G markets it as "Potato Starch Flour" as well. You can also find it labeled as "Potato Starch" from distributors including Bob's Red Mill, Manischewitz, Barry Farm, and Authentic Foods.

Also Known As: Potato starch flour, potato starch, perunajauho (Finnish), potatismjöl (Swedish), potetmel (Norwegian), kartoffelmel (Danish), kartöflusterkja or kartöflumjöl (Icelandic).

[Icy Maiden]

Thank you sister for these delicious looking recipes. :statisfie I have a weakness for food. Have you made all these dishes at home? Which ones are your favorites? I would like to start making some of these soon.

[sister herb]

Most of them I have made at home (or at work sometimes) or some quite similar ones.

:statisfie Favourite? They are too many...

[Hulk]

thinking of trying to make mashed potatoes tonight but the amount of butter a bit scary plus there is chicken stock involved and i dont know if its worth it to buy just to use a wee bit of it. might use expired ones in the fridge(jk)

[sister herb]

It depends how much you have potatoes.

Mashed potatoes

1 kg potatoes
water
1 teaspoon salt
1 dl water you have boiled potatoes
1 dl cream
3 tablespoon butter
(salt)

1.Wash and peel off potatoes. Cut them to smallar pieces and cook in salted water about 15 minutes.
2. Keep about 1 dl of water you have cookes potatoes. Crush potatoes, add potato broth and cream. Add butter and taste. Add salt if needed.

[aflawedbeing]

Who here makes Gnocchi from scratch?
So easy, it's become a staple in our house. :P

http://www.taste.com.au/recipes/25468/classic+gnocchi

[Hulk]

I didn't want to make it at first but the ingredients turned out to be things that were around the kitchen. There were already two potatoes (cerntainly not 1kg) I decided to give it a shot.

Problems: I don't have a potato mashing tool and at first i thought I could just squash it with a random utensil but that did not work out. I struggled a lot and finally put it in the blender and blend it. So at least it was "mashed".

The gravy was really hard, I messed up twice. I used corn flour and it kept getting burnt, finally i used regular flour and practiced very slow method of adding it to the oil and mixing. in the end i think it turned out NOT TOO BAD. Could have been better but it looked edible so I was fine with it. So I had my mum's dish and my mashed potato/gravy on the side(as in pic).

[sister herb]

:nervous: So... I think most important was what they tasted, not what they looked.

[Hulk]

Haha the gravy and potato are separate so if I really wanted to "pretty" it up it's possible but at that point it was almost maghrib and getting them on the plate was more important. The taste of the potato was fine, I think it would have tasted good with whatever ingredient amount I used. The only issue was not having a proper masher maybe I might invest in one net time. The gravy was harder to do as I didn't have specific amounts etc but at least now I have a rough idea of portions to use next time.

[Beardo]

This Ramadan, I've been trying to eat healthier. I've been eating roasted vegetables a lot. It's pretty simple: just put in yams, sweet potatoes, cauliflower, or your favorite vegetables in the oven (no oil necessary) at 425F for about 35-45 minutes.

Delicious, filling, nutritious.

[aflawedbeing]

Hulk, are they Brussell Sprouts I spy on your plate?

[Hulk]

Hulk, are they Brussell Sprouts I spy on your plate?

Nope it's something else that I have blurred as I know not everyone here eat it :statisfie

[aflawedbeing]

Ah. I was gonna say we should be friends.
Nothing better than Brussells fried in garlic butter. <3

[Hulk]

Ah. I was gonna say we should be friends.
Nothing better than Brussells fried in garlic butter. <3

Ok I will starting it so we can be friends inshaaAllah, I want to cook veggie but I'm not sure how to. I plan to start by making a potato salad.

[aflawedbeing]

Minus the Aioli, I will be adding this to Iftaar tonight.
Omnomnomnom!

http://www.taste.com.au/recipes/2667...ith+lime+aioli

[Taabuu]

Asalamualaykum muslim fellows



Ramadan Kareem

I hope you are doing well!

Just thought that it could be nice have a tread where we could post delicious recipes
So share your cooking with all of us here :)

Samosa

Pikawra

Bollani

Kabli Palau




May Allah almighty be with all of you

[Taabuu]

Here is Hawaiin Pizza recipe

Ingredients
1 c. warm water
2 tbsp. sugar
1 tbsp. oil
1 pkg. Quick rise yeast
1/4 tsp. salt
3 c. flour (approx.)
1 jar pizza sauce
2 cans pineapple (crushed or chunks)
1 pkg. sliced ham or Canadian bacon
3 c. mozzarella cheese

Method
Put yeast into medium size bowl. Add 1 cup warm water. Mix well. Add sugar, oil and salt. Stir. Add flour until dough holds a ball shape. Turn out on floured surface and knead for 8 minutes.
Divide in 2, cover with a towel and let stand in a warm place for 5-15 minutes. Prepare 2 pizza pans with oil and flour. Roll out dough (add flour when it gets sticky) and put on pizza pans. Add sauce and toppings onto dough. Bake at 400 degrees for 10-15 minutes.

[Taabuu]

JALEBI AN INDIAN DESSERT

Ingredients:

• 2 cups All purpose flour (maida)
• 11/2 tbsp fine grained semolina or rice flour
• 1/4th tsp baking powder
• 2 tbsp curd (plain yogurt)
• 11/4th cups warm water
• 1/2 tsp saffron threads, slowly dry-roasted and powdered
• 3 cups sugar
• 2 2/3rd cups water
• 1/2 tsp green cardamom seeds powder
• 11/2 tbsp kewra water or rose water
• Ghee or vegetable oil for frying

Method:

• Mix the flour, semolina or rice flour, baking powder, curd and 3/4th cup of the water in a bowl (preferably a ceramic bowl). Mix well with a whisk.
• Mix well and then add remaining water and 1/8th tsp. of saffron powder, and whisk until smooth.
• Set aside for about 2 hours to ferment.
• Whisk thoroughly before use.
• Prepare one string syrup by dissolving sugar in the water. Just before the syrup is ready add saffron and cardamom powder.
• Heat oil in a kadhai. Pour the batter in a steady stream ( or coconut shell with a hole) into the kadhai to form coils. Make a few at a time.
• Deep fry them until they are golden and crisp all over but not brown.
• Remove from the kadhai and drain on kitchen paper and immerse in the syrup.
• Leave for at least 4-5 minutes so that they soak the syrup.
• Take the jalebi out of syrup and serve hot.

[Taabuu]

here are some cookies recipes.
butter cookies

Ingredients:

6 cups All purpose flour (maida)
3 teaspoons baking powder
1 teaspoon salt
2 cup white sugar
2 cup butter or margarine
2 egg
6 tablespoons cream
2 teaspoon vanilla extract

How to make butter cookies:

• Sift flour, baking powder, salt and sugar together. Mix well. Add the butter. Add egg, cream and vanilla extract thoroughly. Wrap this dough into a foil and refrigerate for atleast 24 hrs. Reheat the oven for 400 degrees. Now roll the dough into a crust which is 1/4 to 1/8 thick. Now with the help of a cookie cutter, cut the cookies.
• Lastly place them on a greased tray and bake them at 400 degrees for 5 - 8 minutes.

[sister herb]

Strawberry sheera



Ingredients
1 cup semolina (rava)
3 tbsp ghee
2 cups milk
1/2 cup fresh cream
1 1/2 cups sugar
1 1/2 cups strawberry puree or strawberrysquash
8 golden raisins (kismis)
1 tsp cardamom (elaichi) powder
1/4 cup chopped strawberries
1/4 cup chopped mix nuts (cashewnuts and almonds)

For Garnish
1 tbsp chopped strawberries
1 tbsp chopped mix nuts (cashewnuts and almonds)

Method

Heat the pan add the semolina and roast it on slow flame for 5 to 10 minutes. Remove from the flame and keep aside.
Heat the ghee in a pan, add the roasted semolina saute for a minute.
Add the milk, cream and sugar and cook till semolina turns soft.
Add the strawberry puree, golden raisins, cardamom powder and cook till it leaves the side.
Remove from flame, stir in strawberries and dry fruits.
Garnish with the strawberries and dry fruits.
Serve hot or cold.

[Hulk]

Recently failed at making a potato salad (rushed through it because was having house painted and literally followed the recipe wrong)

Feeling down, with still some potato leftover I decided to do an easier recipe. Some potato wedges. When I was younger I used to frequent with my friends a particular "egyptian" restaurant that served potato wedges with some special sauce. I have no idea what the sauce they use was called so all I used was some honey mustard and fatfree mayo.

[sister herb]

Hopely it tasted good...

[sister herb]

Recipe: Shay A'shab (Herbal Tea from Gaza)

6 sprigs lemon verbena
6 sprigs fresh mint
3 sprigs oregano or flat-leafed thyme
2 sprigs dried sage
2 sprigs Italian basil
1 sprig rosemary

Combine herbs in a pot and add boiling water. Steep for 5 minutes or until color is a pale yellow-green. Sweeten as desired.

Source: The Gaza kitchen: A Palestinian Culinary Journey- book
http://gazakitchen.com/

[sister herb]

The basics of pickling


When making pickles, it is important to follow the recipe you are using closesly. This is not only to insure food safety, but the taste of the food as well. No matter what pickles you are making, there are a few simple rules you should follow to make sure that your pickles turn out to be a crispy, tangy, tasty treat!


Use uniform produce. Your pickles will process more evenly and pack better.
Scrub your vegetables well, and be sure and remove all of the blossom end by slicing it off. An enzyme in the blossom can cause spoilage or soggy pickles.
Pack the cucumbers or vegetables snuggly in the jar to allow for full movement of the liquid. You want to fit as many cucumbers as possible, as they will normally shrink as they become pickled.
Keep your jar rims clean and dry for a great seal. Do not screw the ring on too tightly, or the seal could becomd compromised.
Process according to the instructions, and don’t forget to alter for higher altitudes.
Label your jars, and store them in a cool dry place- and don’t forget to keep a jar out for eating!
Remember to let fresh-pack pickles ‘ripen’ for a week or two, so their flavor fully develops before eating.
Here is a basic step by step procedure to pickling your pickles. Each recipe will vary however, so do not use this for your pickle recipes unless specified. This is just to give you an idea of the pickling procedure.

1) Pick the firmest cucumbers available for your pickling batch.
2) Decide on which recipe you will use.
3) Clean and rinse your cucumbers to prepare for pickling.
4) Mix ingredients of your brine, the most common of which will be vinegar, water, and salt.
5) Bring your brine to a boil.
6) Pack your cucumbers into canning jars with additional ingredients, as specified by the recipe.
7) Once brine has been brought to a boil, poor into the canning jars, over the top of the cucumbers.
8) Put in any additional pickle ingredients, as specified by the recipe.
9) Seal canning jars with desired method.
10) Place in cool dry place for several weeks to allow pickling to occur.
11) Enjoy your fresh homemade pickles!

Again, this is just a generic procedure and should not be followed exactly for any of your recipes unless this is exactly what the recipe calls for.

How to Sterilize Bottles and Jars for Preserves

For hundreds of years people have been preserving fruit and vegetables by &quot;jamming&quot; them. Preserves will keep for a long time if properly prepared and bottled, but the bottles and jars used must be sterilized.

Step 1

Gather together the jars and their lids and check that all the lids fit snugly so that no air can get in once the lid is screwed down. If your bottles have rubber seals, make sure that these have not perished.

Step 2

Wash the bottles and lids thoroughly. They must be scrupulously clean.

Step 3

Note that before you make your preserve, you need to place the bottles and jars upside down in a cold oven and then heat to 160 degrees celsius. Once the oven has reached this temperature, turn off the heat.

Step 4

Sterilize the lids by boiling them in water for 10 minutes. You can also sterilize bottles this way. Leave the lids/bottles in the water until you are ready to use them.

Step 5

Remember once the preserve is in the bottles, lift the lids out using a pair of tongs and dry them off.

[sister herb]

Kitchen tip:

How to Chop Onions without Tears

1.Clean the onion.
2.Place the onion in the freezer for about 5-7 minutes.
3.Take the onion out of the freezer, and slice, dice, or chop your onion straightaway.

Freezing the onion reduces the fumes, and also gives it a slightly crisper texture, so processing is easier.

[ladylinda]

WOW you guys are seriously making me hungry over here! LOL this should of called.. "The droool thread!" :statisfie keep it coming!!

[sister herb]

WOW you guys are seriously making me hungry over here! LOL this should of called.. "The droool thread!" :statisfie keep it coming!!

We try our best to make you drool more.

I am just making rhubarb pie, tasted by fresh mint, cinnamon and honey.

:statisfie

[sister herb]

And with vanilla sauce with fresh anis hyssop (herb).

Pray for my over-weight family.

[ladylinda]

We try our best to make you drool more.

I am just making rhubarb pie, tasted by fresh mint, cinnamon and honey.

:statisfie

I'll find my way to get all of you drooling! LOL :D

[Muhaba]

For eid I made Gulab Jamun, a pakistani dessert.

It's a very delicious dessert made from milk powder and placed in sugar syrup to sweeten it.

[Periwinkle18]

I'm so so sorry here the molten lava cake recipe.

Molten lava cake

Ingredients
. 5 oz bitter sweet chocolate
.1/2 cup butter = 4 oz
. Sugar 3/4 cup
.eggs 4
.vanilla essence 1 tsp
.1/2 cup flour

Method:
1. Preheat the oven at 232 degree Celsius
2. melt the butter n chocolate
3. in a separate bowl whisk the eggs add sugar n vanilla essence.
4. Add the chocolate in the egg mixture and mix it.
5. lastly add in the half cup flour n whisk it.
6. grease ramekins and add the chocolate mixture in it and bake for 15 mins or until you think its ready.

[sister herb]

Ok, as Ramadan is over, I can start again making you hungry there with my recipes... :p

Blueberry cake with sour cream filling and coconut topping

Crumb mixture:
180 g all-purpose flour (300 ml)
85 g caster sugar (100 ml)
0.5 tsp baking powder
a pinch of salt
150 g cold butter, cut into cubes
50 g unsweetened desiccated coconut (optional)

Filling:
2 large eggs
85 g caster sugar (100 ml)
250 g sour cream or Greek yoghurt
30 ml all-purpose flour (50 ml)
1 tsp vanilla sugar or extract
200 g blueberries or bilberries (or raspberries)

Line a 30x40 cm Swiss roll tin with a parchment paper. Put aside.

Preheat the oven to 180 C/350 F.

Start with the crumb mixture. Mix the flour, sugar, baking powder and salt until combined. Add the cubed butter and pinch with your fingers until a coarse wet sands forms (I usually use my food processor for that).

Take about two-thirds of the mixture and scatter into the baking tin. Press with the palms of your hand until compact.

Whisk eggs with sugar, sour cream/yogurt, flour and vanill until combined. Spread over the base. Scatter blueberries on top.

Fold coconut flakes into the remaining third of the crumb mixture (if using), then scatter the crumbs over the blueberries.

Bake in a preheated oven for about 40 minutes, until the crumb topping is lovely shade of golden brown.

Cool before cutting into small squares and serving.

(Source: http://nami-nami.blogspot.fi/search?...max-results=50 )

[_E_3]

That cake look so nice * drools over cake *

[sister herb]

^^ Nice if you like it... And here we go again.


Carrot cake with cream cheese frosting

Carrot cake layers:
500 g carrots
4 large eggs
250 g caster sugar (about 300 ml)
a pinch of salt
240 g all-purpose flour/plain flour (400 ml)
1 tsp baking powder
2 tsp vanilla sugar or extract
100 g vegetable oil (about 150 ml)

Lime and cream cheese frosting:
400 g cream cheese, at room temperature
300 g thick sour cream
100 g caster sugar (just over 100 ml)
2 tsp vanilla sugar or extract
2 limes, zested and juiced

Preheat the oven to 200 C/390 F.

Carrot cake layers: peel the carrots and grate finely.

Measure flour, baking powder and vanilla sugar (if using) into a small bowl, give the mixture a stir.

In a large bowl, whisk the eggs with sugar, salt and vanilla extract (if using) until thick and foamy. Gently fold in the oil, then the grated carrots and finally the dry ingredients.

Line two large oven sheets with parchment paper/baking paper (about 32 x 35 cm/12 x 14 inches). Spoon half of the batter onto one baking sheet, and the other half onto the other.

Bake, one at a time, in the middle of the preheated oven for about 10 minutes, until light golden brown and lightly springy to the touch. Remove from the oven and bake the other carrot cake layer as well.

Let cool completely.

Lime and cream cheese frosting:

Combine cream cheese, sour cream, sugar, vanilla and lime zest and juice in a bowl, and whisk thoroughly (it's easiest to use an electric whisk here).

Putting the cake together:

Cut both carrot cake sheets into two, so you'll end up with four rectangles. Place one carrot cake layer onto your serving tray, spread with one-fourth of the cream cheese frosting. Repeat three more times.

Garnish the cake with chopped pistachios and fresh mint or lemon balm leaves.

The flavour improves if you let it stand for a 3-4 hours in a cool place (I know that waiting sooooooooooooo long before tasting might be quite hard to most of you :exhausted ).

(Source: http://nami-nami.blogspot.fi/search?...max-results=50 )

[sister herb]

Moroccan Meatball Tagine with Herb and Lemon Sauce

http://marocmama.com/wp-content/uplo...6/IMG_7579.jpg

(Picture is too large - that´s why it is just as a link.)

Meatballs:
½ onion, roughly chopped
3 tablespoons Italian parsley, roughly chopped
2 slices, crusts removed
1 egg
1 pound ground beef or lamb
½ teaspoon ground cumin
½ teaspoon paprika
½ teaspoon freshly ground black pepper

Herb and Lemon Sauce:
4 teaspoons butter or oil
½ onion, finely chopped
½ teaspoon paprika
½ teaspoon turmeric
¼ teaspoon ground cumin
¼ teaspoon cayenne pepper
1 ½ cups chicken stock
3 tablespoons cilantro, chopped
3 tablespoons lemon juice

To make meatballs:

Put the onion in a food processor and process until finely chopped. Tear bread into pieces, add to the onion, along with the egg, and process briefly. Add the beef or lamb, cumin, paprika, and 1 teaspoon salt and process to a thick paste, scraping down the side of the bowl occasionally.

Alternatively, grate the onion , chop the parsley, crumb the bread, and add to the meat in a bowl with the egg, spices, and seasoning. Knead until the mixture is paste like in consistency.

With moistened hands, shape the mixture into walnut-sized balls and place them on tray. Cover and refrigerate until required.

To make herb and lemon sauce:

Heat the butter or oil in a saucepan and add the onion. Cook over low heat until softened and golden. Then add the paprika, turmeric, cumin, and cayenne pepper and cook for 1 minute, stirring. Add the chicken stock and bring to a boil.

Add the meatballs to the pan, shaking so that they settle into the sauce. Cover and simmer for 45 minutes. Add most of the parsley and lemon juice and season further if necessary. Return to a boil and simmer for 2 minutes. Transfer to a tagine or bowl, sprinkle with the remaining parsley, and serve hot.

Source: http://marocmama.com/2011/06/guest-p...ll-tagine.html

[Paprika]

Where are all the burfi pictures, come aunty herbS, you can do better than that.

[sister herb]

Ok back to topic... I made this kind of cake for Eid for my family - it is easy and fast to make:

Chocolate-Raspberry Tart

32 chocolate wafer cookies (about 8 ounces)
2 tablespoons sugar
Coarse salt
6 tablespoons (3/4 stick) unsalted butter, melted
12 ounces semisweet chocolate chips
1 1/4 cups heavy cream
1 1/2 cups fresh raspberries (6 ounces)

Directions

Preheat oven to 350F/175C. In a food processor, combine cookies, sugar, and 1/2 teaspoon salt. Process until very fine crumbs form. Add butter and pulse until mixture just comes together. Press crumbs firmly into a 9-inch fluted tart pan with a removable bottom. Place on a baking sheet and bake until crust is dry and set, 20 minutes. Let cool.

In a large bowl, combine chocolate and pinch of salt. In a small saucepan, bring cream to a bare simmer over medium-high. Immediately pour cream over chocolate and let stand 1 minute. Stir gently until chocolate melts and mixture is completely smooth. Pour chocolate into cooled tart shell and refrigerate until set, 30 minutes. To serve, remove tart from pan and scatter raspberries on top.

Serve with ice cream or whipped cream.

[Paprika]

cake looks nice, but all those healthy red things just puts it off.

[sister herb]

Hmmm... better then make "those healthy read things" a little less healthy:

Raspberry Jam

Makes about three 8-ounce jars

A half-flat (6 half-pints) fresh raspberries (or exactly 4 cups crushed berries)
3 cups granulated sugar

1.Wash and dry the berries.

2.Place the berries in a large non-reactive (stainless steel or enamel) bowl. Using a potato masher, crush the berries. Measure exactly 4 cups crushed berries. A half flat of raspberries should yield 4 cups when crushed.

3.Place the crushed berries in a six-quart non-reactive (stainless steel, enamel, or coated aluminum) saucepan. Bring to a simmer over medium heat.

4.Add sugar to the hot berries. Raise heat to high and stir constantly until the mixture comes to a full boil, about 5 minutes. Continue to stir at a full rolling boil until the foaming subsides, the puree becomes thick and shiny, and the jam reaches the “jelly” stage, about 15 minutes. Move the jam from the heat and test the jam in one of the following ways:

◦Using a thermometer, either an digital insta-read type or a candy thermometer, the temperature reaches 217-220°F. (Some recipes specify cooking to 221-222°F, but it creates a very stiff jam.)

◦A small spoonful dropped on a cold plate will form a jam as it cools; it is no longer syrupy and does not run. (This is the best way to test it, since you will get the consistency you prefer.)

5.If the jam is not ready, return to the heat and continue to boil, testing every few minutes until the desired consistency is reached.

[Paprika]

My mum used to stuff me with jam sandwiches in primary school, can't stand that stuff anymore, a little bit of apricot jam on pastry is fine otherwise......+o(

don't even talk about golden syrup.+o(+o(

[sister herb]

Watermelon-Strawberry Pops

2 pounds seedless watermelon
1/2 pound halved hulled strawberries
1/2 cup sugar
3 tablespoons fresh lime juice

Working in batches, puree watermelon in a blender. Strain through a fine-mesh sieve into a large bowl (discard solids). Puree strawberries; add to bowl. Add sugar and lime juice and stir until sugar has completely dissolved.

Pour mixture into ten 3-ounce ice-pop molds and insert sticks. Freeze pops until solid, 2 1/2 to 3 hours (or up to 1 week).

[sister herb]

Peanut-Butter Pretzel Candy

Ingredients
1/2 cup creamy peanut butter
1/4 cup plus 1 tablespoon confectioners' sugar
1 tablespoon unsalted butter, room-temperature
1 cup crushed pretzels
5 ounces milk chocolate, melted


Stir together peanut butter, sugar, and butter. Stir in crushed pretzels. Form into 1-inch balls. Freeze for 30 minutes. Dip in melted chocolate. Refrigerate until set.

[sister herb]

Easy Cheddar-herb bread

Ingredients
2 cups all-purpose flour
1 Tbsp. sugar
1 Tbsp. dried cilantro or parsley
1 Tbsp. dried rosemary
2 tsp. baking powder
1/2 tsp. salt
3/4 cup milk
1/4 cup unsalted butter (cold)
1 egg
1/2 cup shredded cheddar


Preheat oven to 350 degrees F/175 C. Lightly grease an 8x4x2-inch loaf pan. Mix the first six ingredients (flour through salt) in a bowl.

With a pastry blender (or by hands), cut in 1/4 cup butter until mixture resembles coarse crumbs. Stir in cheddar cheese. In a bowl combine 3/4 cup milk and 1 egg, slightly beaten. Add to crumb mixture all at once. Stir quickly with a fork to moisten. Spread in prepared pan. Bake 45 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on wire rack for 10 minutes. Turn loaf out onto wire rack; cool completely. Makes 12 servings.

[sister herb]

Gluten-free Apricot-strawberry cake



200 grams (4 or 5 large) ripe apricots
170 grams (about 1 cup) ripe strawberries, tops removed, quartered
3 tablespoons honey
100 grams slivered almonds
175 grams gluten-free all-purpose flour mix
6 ounces (1 1/2 US sticks) unsalted butter, at room temperature
175 grams (1 cup minus 2 tablespoons) demarara sugar (also known as raw sugar)
2 large eggs, at room temperature
2 tablespoons whole milk

Preparing to bake. Heat the oven to 350 degrees F/175 C. Line the bottom of a 9-inch cake pan with a round of parchment paper. Grease and flour the parchment paper and sides of the pan.

Preparing the fruit. Cut the apricots in half. Remove the pits. Chop the apricots coarsely. Combine with the strawberries in a large bowl. Drizzle the fruit with honey and let them mingle while you prepare the rest of the cake.

Combining the dry ingredients. Put the slivered almonds into the bowl of a food processor. Run the processor until the almonds are ground to the size of breadcrumbs but stopping before they become almond butter. Add the flour and mix them together. Set aside.

Creaming the butter and sugar. Put the butter in the bowl of a stand mixer. Start spinning the paddle attachment to whip the butter a bit, then add the demerara sugar. Cream the butter and sugar until they are pale and fluffy. Turn off the stand mixer.

Building the cake batter. Whisk the eggs until they are beaten together. With the stand mixer running, dribble in the egg mixture a tablespoon at a time, letting the mixer run after each addition. Be sure to scrape down the sides of the bowl occasionally to ensure that everything is well combined.

Finishing the batter. Pour in 1/3 of the almond-flour combination, running the mixer at low speed until the flour has disappeared entirely into the batter. Repeat this with another 1/3 of the dry ingredients, and then again. Dribble in the milk until it is fully incorporated. Add the apricots and strawberries. When everything is combined, turn off the mixer and scrape down the sides of the bowl.

Baking the cake. Pour the cake batter into the prepared pan. Smooth the top with a rubber spatula. Bake until the top is browned and the center has an athletic spring to it when you touch it with your finger. (You can also put a toothpick in the center to see if it comes out clean. This should take about 80 to 90 minutes.

Allow the cake to cool in the pan for 30 minutes. Run a knife around the edge of the cake to loosen any sticky bits. Turn the cake onto a cooling rack, then flip it again. Eat when the cake is cooled to room temperature.

Feeds 8 to 12.

[glo]

I made this kind of cake for Eid for my family - it is easy and fast to make:

I bet it's fast to eat too! :D

[sister herb]

I bet it's fast to eat too! :D

Actually; I have to admit that something like this happened to my cake (and by the same speed too):

[Taabuu]

Any nice recipes? Please post here. Thanks!!

[Plz Answer Me]

Wow!!! What a thread!!:laugh:

[sister herb]

Blueberry Cake with Buttermilk, Thyme and Lemon Zest
Makes one 9-inch cake

4 tablespoons unsalted butter, softened, plus 2 teaspoons for the pan
1 cup unbleached flour plus an extra tablespoon for the berries
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2/3 cup sugar, plus 1-1/2 tablespoons to sprinkle on top at the end
1 large egg, at room temperature
1-1/2 teaspoons vanilla extract
1 tablespoon lemon zest
1 tablespoon finely chopped fresh thyme (don’t use dried)
1/2 cup buttermilk, at room temperature
1-2/3 cups blueberries

Preheat oven to 400 ºF. Put the blueberries in a small bowl and toss them with the tablespoon of flour to lightly coat them. Don’t worry if there is leftover flour. Butter a 9-inch springform pan, then cut out a circle of parchment paper and put it in the bottom of the pan. Butter that too. Combine the 1 cup of flour, the baking soda, baking powder and salt in a small bowl with a fork and set aside.

Beat the butter and sugar in a very big bowl with an electric hand-held mixer for three or four minutes, or until everything is mixed together and starting to get fluffy. Add the vanilla, egg, lemon zest and sugar. Switch to a whisk and mix everything together.

Next, working quickly, whisk in the buttermilk, then add the flour mixture in three or four little parts. Mix all until it is just combined and smooth, then scrape it into the springform pan and even it out and smooth the top with a spatula.

Pour the blueberries into a sieve and shake gently to dislodge any extra flour. Scatter the blueberries uniformly over the top of the batter, then gently press them with the flat of your hand into the surface of the cake. Sprinkle the remaining 1-1/2 tablespoons of sugar over the top of the cake.

Slide the pan into the center of the oven and bake for about 30 minutes.The cake is ready when the top is beautifully golden and a tester poked into the center comes out clean.

Cool for 10 minutes. Slide a knife around the inside of the pan, then remove the spring sides. Turn the cake over (place a flat plate on top and do the flip) and pull off the paper. Turn the cake right side up, placing it on a serving dish, and let it cool completely.

Serve slices of this lovely summer dessert plain, or with powdered sugar or whipped cream if you like. Serve with a glass of cold, cold buttermilk.

[Plz Answer Me]

I don't know how to cook :cry: but I know very well that how to eat, :smile:

[Plz Answer Me]

Ok back to topic... I made this kind of cake for Eid for my family - it is easy and fast to make:

Chocolate-Raspberry Tart

32 chocolate wafer cookies (about 8 ounces)
2 tablespoons sugar
Coarse salt
6 tablespoons (3/4 stick) unsalted butter, melted
12 ounces semisweet chocolate chips
1 1/4 cups heavy cream
1 1/2 cups fresh raspberries (6 ounces)

Directions

Preheat oven to 350F/175C. In a food processor, combine cookies, sugar, and 1/2 teaspoon salt. Process until very fine crumbs form. Add butter and pulse until mixture just comes together. Press crumbs firmly into a 9-inch fluted tart pan with a removable bottom. Place on a baking sheet and bake until crust is dry and set, 20 minutes. Let cool.

In a large bowl, combine chocolate and pinch of salt. In a small saucepan, bring cream to a bare simmer over medium-high. Immediately pour cream over chocolate and let stand 1 minute. Stir gently until chocolate melts and mixture is completely smooth. Pour chocolate into cooled tart shell and refrigerate until set, 30 minutes. To serve, remove tart from pan and scatter raspberries on top.

Serve with ice cream or whipped cream.

Ah!!! so yummy!!! ........But I can't eat :cry: mommaaaaaaaaaaaa!!!!! bhuhainhain! This is not fair sister herb. :cry:

[sister herb]

You can´t eat? ^o) Too full already?

Strawberry Peach Cobbler with Almond Biscuit Topping

Filling:
4 cups peeled and sliced fresh peaches
2 cups sliced fresh strawberries
1/2 cup lightly packed light brown sugar
2 tablespoons instant tapioca, ground into powder*
1/8 teaspoon ground cardamom**
pinch of salt

Topping:
1 cup all-purpose flour
1/4 cup almond meal
6 tablespoons sugar
1 teaspoon baking powder
pinch of salt
4 tablespoons cold unsalted butter, cut into pieces
1 large egg, beaten
3 tablespoons milk, buttermilk, or half and half
coarse sugar for decoration (optional)

1. Preheat oven to 375 degrees.

2. Put peaches and strawberries in a large bowl. In a smaller bowl, whisk together brown sugar, tapioca powder, cardamom, and salt, breaking up any lumps in the brown sugar. Stir sugar mixture into the fruit and pour into a 2-quart baking dish; set aside.

3. In a separate bowl, whisk together flour, almond meal, sugar, baking powder, and salt. Work butter pieces into the flour using your fingertips or a pastry blender until the mixture looks like coarse crumbs and no large pieces of butter are visible.

4. In a measuring cup, whisk together the egg and milk. Pour egg mixture into the flour mixture and stir just until all the flour has been incorporated.

5. Drop the topping mixtures by large spoonfuls over the peaches and strawberries and sprinkle the whole thing with coarse sugar, if desired.

6. Bake cobbler in the middle of a 375 degree oven for 27-30 minutes, turning the pan halfway through the cooking time to ensure even browning. Cobbler is done when the filling is bubbly, the biscuit topping is golden brown, and a toothpick inserted through the thickest part of the topping comes out clean.

Recipe notes:

* Instead of tapioca, you can use potato and corn starch

**If you don’t like cardamom or don’t have any on hand, you may leave out the spice completely or substitute with cinnamon, nutmeg, or ginger.

[Plz Answer Me]

Omg! :omg: Astaghfirullah !Do you wanna kill me sister herb!
And yes yes!!! I'm full.... :skeleton::skeleton::skeleton:
Bachaaaaaao........

[sister herb]

Cream Cheese and Mascarpone Cheesecake

Ingredients

12 tablespoons (1 1/2 sticks) unsalted butter, room temperature
1 1/4 cups plus 2 tablespoons sugar
1 1/4 cups all-purpose flour
1 1/4 cups yellow cornmeal
1/2 teaspoon table salt
1 1/2 pounds cream cheese, room temperature
1/2 pound mascarpone cheese, room temperature
5 large whole eggs, plus 1 large egg yolk
1/4 cup heavy cream
1 tablespoon pure vanilla extract
Zest of 1 orange and 1 lemon
Stewed Rhubarb -> see below
1/2 pint raspberries

Directions

1. Preheat oven to 350 degrees. In the bowl of an electric mixer fitted with the paddle attachment, cream butter and 1/2 cup plus 2 tablespoons sugar until light. Add flour, cornmeal, and salt, and mix until well combined. Press mixture onto the bottom and 3/4 of the way up sides of a 10-by-3-inch springform pan to form a neat crust. Place in the oven, and bake until lightly golden, 20 to 25 minutes. Remove pan from oven, and place on a wire rack. Gently press sides of crust back into place if necessary. Let cool to room temperature.

2. Reduce oven to 325 degrees. In the bowl of an electric mixer fitted with the paddle attachment, beat cream cheese, mascarpone, and remaining 1 1/4 cups sugar on low speed until smooth and well combined. Add eggs and egg yolk, one at a time, beating on low speed after each addition until combined, scraping down sides of bowl with a rubber spatula as necessary.

3. Add cream, vanilla extract, and orange and lemon zests; beat just until combined. Do not overbeat. Pour mixture into cooled shell; place in oven; bake until set but still wobbly in center, 65 to 70 minutes. Turn oven off, and allow cheesecake to sit in the oven 1 hour more. Remove cheesecake from oven, and place on a wire rack to cool. When completely cool, chill at least 2 hours or overnight. Remove outside ring of springform pan.

4. Combine stewed rhubarb with raspberries. Spoon fruit over cheesecake immediately before serving.

Stewed Rhubarb

Ingredients

10 ounces trimmed rhubarb, cut into 1/4-inch pieces (about 2 3/4 cups)
2/3 cup sugar, plus more to taste
2 tablespoons water

Directions

1. Place the rhubarb, sugar, and water in a medium saucepan set over medium-low heat. Simmer gently, stirring occasionally, until sugar is dissolved and rhubarb is almost tender, about 8 minutes. Using a slotted spoon, remove the rhubarb from the liquid, and transfer to a medium bowl; set aside.

2. Raise heat to medium, and continue simmering liquid until thickened and reduced to 1/2 cup, about 10 minutes. Remove from heat. Transfer reduced liquid to a small bowl to cool. Add the cooled thickened liquid to the reserved cooked rhubarb, and stir to combine.

Note: It is important that the rhubarb is cooked at a gentle simmer or it will quickly turn to mush. Do not recombine the rhubarb and cooking liquid until the cooking liquid is cool, or the rhubarb will overcook.

[sister herb]

Watermelon Ice Cream Cake

For the mold, choose a deep metal mixing bowl with a nice rounded dome shape.

servings: 12

Ingredients

2 pints pistachio ice cream*
1 pint Vanilla Ice Cream
1 quart Watermelon Sorbet
4 Chocolate Wafers, broken into 1/4-inch pieces
1 six-inch-round layer Sponge Cake

Directions

1. Line a 3-quart metal mixing bowl with plastic wrap, and leave the edges overhanging. Place lined bowl in freezer for 10 minutes; this will be the mold. Chill the bowl of an electric mixer as well.

2. Place pistachio ice cream in the chilled mixer bowl. Using the paddle attachment of the mixer, beat on low speed until ice cream is spreadable, about 30 seconds. Remove chilled mold from freezer. Using a rubber spatula, coat inside of mold with all the pistachio ice cream, making a 1/2-inch-thick layer. Return mold and clean mixer bowl to the freezer for 30 minutes.

3. Place vanilla ice cream in chilled mixer bowl. Beat on low speed until spreadable, about 30 seconds. Remove mold from freezer. Using the rubber spatula, coat pistachio layer with the vanilla ice cream, making a 1/4-inch-thick layer. Return mold and clean mixer bowl to freezer for 30 minutes.

4. Place sorbet in chilled mixer bowl. Beat on low speed until sorbet has softened, about 1 minute. Fold in wafer pieces. Remove mold from freezer. Pack sorbet into center, making an even layer that comes to 1/3 inch below the top of the ice cream layer. Cover sorbet portion with sponge cake; trim cake if necessary. Return mold to freezer until completely hardened.

5. To serve, place a serving plate upside down on top of the mold. Holding plate against mold, invert both. Place a hot wet kitchen towel over the mold. Remove the metal bowl. Immediately before serving, remove the plastic wrap.

*Note: Or use any green color ice cream like mint, pear etc.


Watermelon sorbet

Ingredients

1 cup sugar
3 cups ripe watermelon flesh

Directions

1. Place sugar and 3/4 cup water in a small saucepan. Bring to a boil over medium heat, stirring occasionally. When sugar has dissolved, remove pan from heat. Chill the syrup.

2. Remove seeds from watermelon flesh. Place flesh in the bowl of a food processor; process until liquefied, about 2 minutes. Add puree to chilled syrup; stir to combine.

3. Freeze sorbet in an ice-cream maker according to the manufacturer's instructions. Store, frozen, in an airtight container.

[Taabuu]

Chocolate Balls

1/2 cup sugar
6 tablespoons (~100 g) butter
1 1/2 tablespoons cocoa powder
1 1/2 tablespoons vanilla sugar (if you don't have it, use regular sugar and add 1 teaspoon vanilla extract)
1 tablespoon cold coffee
3/4 to 1 cup rolled or quick-cooking oats

Some unsweetened coconut flakes
Some pearl sugar

Mix all ingredients, except the oats, together in a mixing bowl either by hand or with a wooden spoon. Add just enough oats to the mixture to allow you to form it into balls. Form the paste into 1.5-inch balls and roll them in either the coconut flakes or pearl sugar. Store the balls in a lidded container in the freezer. They're best eaten slightly thawed but still very cold.

* you can also dip balls in melted chocolate and decorate them:

Thank for sharing sister. May Allah reward you.

Enjoy this drink, sister

[Taabuu]

Please post here easy, simple and if possible, fast to make recipes. Add also picture of foods if you can. Let me start with few my own.

---------------------------------------

Pasta salad by pictures, step by step

As one picture tells more than 1000 words...

1: put to bowl some green lettuce, add a little olive oil, pinch of salt and pepper and mix. Put slices of tomato to bowl as picture.

2: add cooked pasta on lettuce.

3: add grated carrots and mushrooms (you can cook them few minutes in oil if you like and spice as you like).

4: add sliced cucumber and corn.

5: put on salad 2 boiled eggs, each cutted to 4 parts, add some salt and pepper (or other spices&herbs you prefer).

As you can see, salad is very simple but looks nicer when different incredients are layered by they own. And of course, using different vegetables you will get again new kind of salad.

Hmmmmmmmmm

yummy,
look good

for sharing.

[sister herb]

Hmmmmmmmmm

yummy,
look good

for sharing.

You are welcome dear. By the way; I just put the rhubarb pie to the oven. Maybe you would like to taste a bit? :statisfie

[Taabuu]

INS: INSTANT CHOCOLATE CAKE Ingredients: 300 gm Parle glucose biscuit 5 tbs Sugar 2 tbs Ghee 2 tsp Cocoa powder 300 ml Cold milk ½ tsp Soda bicarb (Baking Soda) Method: 1. Grind together the biscuits, coco powder, sugar and soda bicarb finely in a mixer. 2. Take it in a mixing bowl, add the ghee and milk and mix it well. It should be of a pouring consistency . 3. Grease a glass bowl with ghee on all sides, pour the batter in it and bake in microwave mode for 7 minutes. 4. Allow to stand for 10-15 minutes. 5. De mould it and pour chocolate syrup on it. This can be decorated with fresh cream and nuts. Cut and serve. Preparation time : 10 mts Cooking time: 7 mts in microwave mode Serves : 5-8 people Shelf life : 3-4 days

[Taabuu]

You are welcome dear. By the way; I just put the rhubarb pie to the oven. Maybe you would like to taste a bit? :statisfie

Why not sister Herb??????

[Taabuu]

Eggless Peach Cake. INGREDIENTS; Condensed milk/Evaporated milk/ Milkmaid - 1/2 tin All purpose flour - 2 cup Butter - 1 cup (2 sticks, unsalted) Baking powder - 1 tsp Sodium Bicarbonate(Baking Soda) - 1/2tsp Vanilla Essence - 1tsp Water /Soda - 1/2 cup For Frosting Peach - 1 tin Cream - 200gms (7 oz) Jam - 2tbsp (optional) Icing sugar -4 tbsp Cashewnut - 1 cup (roasted, unsalted) Preparation Steps 1. Seperate the liquid and peaches from the can. Except for 4-5 chop the rest of the peaches into small pieces. 2. Dice the cashew in small pieces. 3. Bring the butter to room temperature by keeping it in a warm place for an hour. Method For Cake 1. In a big mixing bowl, mix the butter and condensed milk(wet ingredients). 2. Mix the maida(all purpose flour) with baking pwd seperately (dry ingredients). 3. Now mix the wet and dry ingredients together until it is mixed nicely without any lumps. You can mix by hand or use a hand mixer to do this. 4. Next add the vanilla essence and 1/2 cup of water/soda and whisk nicely. 5. Pour this cake mixture into a buttered and floured baking dish. 6. Bake it for 30 min in 400(200 C) degree oven. 7. Prick the cake using a toothpick to see if the cake is ready. If the cake is ready the toothpick will come out clean. 8. If done take it out of the oven and cool it nicely before applying the frosting. For frosting 1. Whisk together the cream using a whisk or using a hand blender until stiff peaks are formed. 2. Mix the icing sugar and vanilla essence to this to make the frosting. 3. When the cake cools down nicely, pour some of the liquid from the peach tin. 4. When it absorbs all the liquid, add some more to make it soft. 5. Now cut the cake laterally from the center into 2 halves. 6. On the lower half apply frosting then sprinkle some cut peach pieces and cashew pieces. 7. Now place the other half on top of this. 8. Apply jam on the outer section of the whole cake. 9. Apply rest of the frosting on the top and sides of the cake. 10.Sprinkle the rest of the cashew and peach pieces. 11. Yummy peach cake is ready to serve. Looks like a big recipe, but believe it, very easy to make.

[Taabuu]

PISTA BARFI: INGREDIENTS 250 gms Sugar 400 gms Pistachio nuts (kernels removed) Water (for sugar syrup) as required 7-8 leaves edible silver foil (varakh) How to make Pista Burfi: First, blanch the pistachios in boiling water. Now, drain the water and remove pistachio peels. Then after make a dry paste of the blanched and peeled Pistachios (without adding water). Prepare sugar syrup. Mix the pistachio paste with the syrup and keep on stirring until it becomes solid. Now spread out the silver foil over the barfi and cut it into square pieces. Pista Barfi is ready to be served.

[Taabuu]

Blueberry Cake with Buttermilk, Thyme and Lemon Zest
Makes one 9-inch cake

4 tablespoons unsalted butter, softened, plus 2 teaspoons for the pan
1 cup unbleached flour plus an extra tablespoon for the berries
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2/3 cup sugar, plus 1-1/2 tablespoons to sprinkle on top at the end
1 large egg, at room temperature
1-1/2 teaspoons vanilla extract
1 tablespoon lemon zest
1 tablespoon finely chopped fresh thyme (don’t use dried)
1/2 cup buttermilk, at room temperature
1-2/3 cups blueberries

Preheat oven to 400 ºF. Put the blueberries in a small bowl and toss them with the tablespoon of flour to lightly coat them. Don’t worry if there is leftover flour. Butter a 9-inch springform pan, then cut out a circle of parchment paper and put it in the bottom of the pan. Butter that too. Combine the 1 cup of flour, the baking soda, baking powder and salt in a small bowl with a fork and set aside.

Beat the butter and sugar in a very big bowl with an electric hand-held mixer for three or four minutes, or until everything is mixed together and starting to get fluffy. Add the vanilla, egg, lemon zest and sugar. Switch to a whisk and mix everything together.

Next, working quickly, whisk in the buttermilk, then add the flour mixture in three or four little parts. Mix all until it is just combined and smooth, then scrape it into the springform pan and even it out and smooth the top with a spatula.

Pour the blueberries into a sieve and shake gently to dislodge any extra flour. Scatter the blueberries uniformly over the top of the batter, then gently press them with the flat of your hand into the surface of the cake. Sprinkle the remaining 1-1/2 tablespoons of sugar over the top of the cake.

Slide the pan into the center of the oven and bake for about 30 minutes.The cake is ready when the top is beautifully golden and a tester poked into the center comes out clean.

Cool for 10 minutes. Slide a knife around the inside of the pan, then remove the spring sides. Turn the cake over (place a flat plate on top and do the flip) and pull off the paper. Turn the cake right side up, placing it on a serving dish, and let it cool completely.

Serve slices of this lovely summer dessert plain, or with powdered sugar or whipped cream if you like. Serve with a glass of cold, cold buttermilk.

this recipe look delicious and lovely.

Thank you sister for this lovely recipe.
I 'll give it a try.

[sister herb]

Roasted cinnamon chicken

one whole chicken, cut into pieces
2 large potatoes
1 onion
2 table spoons of oil
1 teaspoon of cinnamon
half tea spoon of turmeric
coriander (optional)
salt and pepper to taste
2 lemons
half a cup of black olives
1 teaspoon of honey
2 and a half cups of water or broth

Take the chicken and coat evenly with cinnamon and turmeric on all sides. Heat the oil in a pan and put the chicken, put salt, pepper and fry the chicken on both sides until golden brown, about 5-10 min
Take the chicken out and spread on the oven proof pan. In the other pan fry the onions until golden brown Add 2 cups and a half of hot water or chicken broth and bring it to a boil
Pour the stock over the chicken and also put potatoes cut into small pieces
Cover with a foil and bake for 40 min in the oven with temperature 375 F
After 40 min take the pan out and add sliced lemons, olives and one spoon of honey, bake uncovered for another 20-30 min, until the chicken and potatoes are tender
Decorate with coriander leaves when done and serve with a rice or bread

[sister herb]

Baked Sweet-Potato Chips

A mandoline or a hand-held slicer will quickly turn out thin, even slices of sweet potato, although a sharp knife and a steady hand will also work fine.

prep: 5 mins

total time: 30 mins

servings: 4

Ingredients

2 medium sweet potatoes, scrubbed and sliced 1/8 inch thick
1 tablespoon extra-virgin olive oil
1/2 teaspoon coarse salt, preferably sea salt
1 lime, cut into wedges, for serving

Directions

1. Preheat oven to 400 degrees F, with racks in center and lower positions. Divide sweet potatoes between 2 rimmed baking sheets. Drizzle with oil, toss, and spread them in a single layer on sheets. Bake, flipping once, until centers are soft and edges are crisp, 22 to 25 minutes. Sprinkle with salt, and serve with lime wedges.

[sister herb]

Jam Cupcakes with Chocolate Frosting

Ingredients

•1 cup (2 sticks) unsalted butter, room temperature, plus more for pan
•1 1/2 cups all-purpose flour, (spooned and leveled), plus more for pan
•1 1/2 teaspoons baking powder
•1 teaspoon salt
•3/4 cup granulated sugar
•2 large eggs, room temperature
•1 1/2 teaspoons pure vanilla extract
•1/2 cup plus 2 tablespoons whole milk
•1 cup confectioners' sugar
•1/4 cup unsweetened cocoa powder
•1/4 cup seedless raspberry jam
•12 raspberries, for garnish

Directions
Preheat oven to 350 degrees. Butter and flour a 12-cup muffin pan, or use liners. Combine flour, baking powder, and 3/4 teaspoon salt. In a large bowl, using an electric mixer, beat granulated sugar and 1/2 cup butter until light and fluffy. Beat in eggs, one at a time. Beat in 1 teaspoon vanilla. With mixer on low, beat in flour mixture in two parts, alternating with 1/2 cup milk.

Divide batter among prepared muffin cups. Bake until a toothpick inserted in center of a cupcake comes out clean, about 20 minutes. Let cool in pan 5 minutes. Transfer to a wire rack to cool completely.

Meanwhile, whisk together confectioners' sugar, cocoa, and 1/4 teaspoon salt. In a large bowl, using an electric mixer, beat 1/2 cup butter until light and fluffy. With mixer on low, gradually add cocoa mixture, scraping down side of bowl as necessary. Gradually beat in 2 tablespoons milk and 1/2 teaspoon vanilla. Beat frosting until light and fluffy, about 30 second.

Using a paring knife, cut a 1-inch-deep piece from the top of each cupcake (do not discard). Fill each hole with 1 teaspoon jam and replace cutout pieces. Frost cupcakes and top with raspberries.

[Chocolate]

[IMG]Eggless Peach Cake11. Yummy peach cake is ready to serve. Looks like a big recipe, but believe it, very easy to make.

Ah no offense but that's pineapple ...^o)

[Taabuu]

Jam Cupcakes with Chocolate Frosting
wow sister, thank for sharing this delicious cake recipe.
let's enjoy it

Cheers!

Ingredients

•1 cup (2 sticks) unsalted butter, room temperature, plus more for pan
•1 1/2 cups all-purpose flour, (spooned and leveled), plus more for pan
•1 1/2 teaspoons baking powder
•1 teaspoon salt
•3/4 cup granulated sugar
•2 large eggs, room temperature
•1 1/2 teaspoons pure vanilla extract
•1/2 cup plus 2 tablespoons whole milk
•1 cup confectioners' sugar
•1/4 cup unsweetened cocoa powder
•1/4 cup seedless raspberry jam
•12 raspberries, for garnish

Directions
Preheat oven to 350 degrees. Butter and flour a 12-cup muffin pan, or use liners. Combine flour, baking powder, and 3/4 teaspoon salt. In a large bowl, using an electric mixer, beat granulated sugar and 1/2 cup butter until light and fluffy. Beat in eggs, one at a time. Beat in 1 teaspoon vanilla. With mixer on low, beat in flour mixture in two parts, alternating with 1/2 cup milk.

Divide batter among prepared muffin cups. Bake until a toothpick inserted in center of a cupcake comes out clean, about 20 minutes. Let cool in pan 5 minutes. Transfer to a wire rack to cool completely.

Meanwhile, whisk together confectioners' sugar, cocoa, and 1/4 teaspoon salt. In a large bowl, using an electric mixer, beat 1/2 cup butter until light and fluffy. With mixer on low, gradually add cocoa mixture, scraping down side of bowl as necessary. Gradually beat in 2 tablespoons milk and 1/2 teaspoon vanilla. Beat frosting until light and fluffy, about 30 second.

Using a paring knife, cut a 1-inch-deep piece from the top of each cupcake (do not discard). Fill each hole with 1 teaspoon jam and replace cutout pieces. Frost cupcakes and top with raspberries.

Thank you sister for sharing this delicious cake recipe.
love it.
let us all enjoy it here

Cheers!

[sister herb]

Baked cheese

3 eggs
200 ml cream
cream cheese 200g
100 g of cottage cheese
50 ml sugar
50 mL chopped almonds
1 tsp natural vanilla extract

Beat the eggs with the cream cheese, vanilla and sugar and cream

Add Cottage cheese and toasted walnuts

All thoroughly and pour a lot of oil in pan for baking

Bake for 35 - 40 minutes in a preheated 200 ° C oven

Serve with jam, berries, ice cream, vanilla cream, etc.

[sister herb]

Spicy tomato ketchup

This homemade ketchup is an ideal alternative to the regular ketchup. Moreover it goes well not only with the meat but also with the cheeses, especially goat ones.

800 g ripe tomatoes
400 g red bell peppers
4-6 hot chilli peppers
6-8 garlic cloves
1 tsp salt
1 tsp black peppers
2 tsp oregano
50 ml vinegar (8%)
300 g sugar with pectin

Make a small slashes on the tomatoes skin
Place the tomatoes into the boiling water for 30-40 sec. Take out and run under the cold water. Peel the skin off
Chop the flesh and place into the deep saucepan
Slice the chilli, discard the seeds, slice the garlic very finely
Add the chili and garlic to the tomatoes
Cut the bell peppers into the small cubes and add to the tomatoes
Put the tomatoes over the medium heat, add black peppers and oregano, bring to the boil, reduce the heat and stirring occasionally simmer for 45 min
Add in the sugar and vinegar and simmer for 3-5 min
Cool down for a while, pour into the jars and cover
Keep in the fridge


If you wish you can take canned tomatoes cut in 2-3 pieces. You can adjust the spiciness and sweetness according to your taste.

[sister herb]

Cheddar Snacks

Ingredients

1 cup grated yellow cheddar (4 ounces)
2 teaspoons all-purpose flour
1/4 teaspoon paprika
Coarse salt and ground pepper



Cook's Note

To store, keep in an airtight container between layers of parchment, up to 3 days.


Directions

Step 1

Preheat oven to 375F/190C. In a medium bowl, toss cheddar with flour, paprika, teaspoon salt, and 1/8 teaspoon pepper. Drop by tablespoons onto parchment-lined baking sheets (6 per sheet); flatten into 3-inch rounds.


Step 2

Bake until golden and bubbling, 10 to 12 minutes. With a thin metal spatula, transfer crisps to a serving plate to cool.

[sister herb]

Peanut Butter Cups

Ingredients

2 cups sifted confectioners' sugar
1 1/2 cups smooth peanut butter, preferably all natural
3 tablespoons unsalted butter
1 pound bittersweet or semisweet chocolate
Thirty-six 1 3/8-inch paper candy cups


Cook's Note

Peanut-butter cups may be served right away, or kept tightly sealed in the freezer for 2 to 3 days. To serve, remove from freezer, peel off paper, and eat cold.

Directions

Step 1

Combine sugar, peanut butter, and butter in an electric mixer fitted with the paddle attachment. Beat on medium-low speed until combined. Transfer mixture to a pastry bag fitted with a 1/2-inch plain tip, and set aside.


Step 2

Melt chocolate in a double boiler over simmering water. Keep melted chocolate over hot water near work area. Use a small spoon or small paintbrush to coat insides of the paper candy cups with the melted chocolate, making sure to cover the bottom and sides well. Transfer cups to a rimmed baking sheet or muffin tins (which will keep the cups from sliding around). Transfer to freezer until set, about 10 minutes.


Step 3

Remove cold chocolate cups from the freezer. Pipe peanut-butter filling into each cup until three-quarters full. Spoon melted chocolate into each cup to cover. Return to the freezer until set, 15 to 25 minutes.

[UmmuShaheed]

Asalamu Alaykum
Mashallah some great recipes here. And hats off to you sister herb! Your really an avid cook.
A good majority of the recipes are baked sweets, cakes etc.
How about some spaghetti recipes? Or lasagna?
(Please be as descriptive as possible in the recipe ) i always begin thinking its simple, and end with a disaster to clean:/

[sister herb]

Brrrrrrrrr... sister is talking about food... :exhausted I mean real food when I have my a sweet tooth season right now...

...like something like...

Tomato-Sausage Lasagna

prep: 40 mins
total time: 2 hours 30 mins
servings: 8

Ingredients

12 dried lasagna noodles (about 10 ounces), uncooked
2 teaspoons olive oil
1 large onion, chopped
4 garlic cloves, finely chopped
1 1/2 teaspoons dried Italian seasoning
1/4 teaspoon red-pepper flakes
1 pound sweet Italian sausage, casings removed
2 cans (28 ounces each) whole peeled tomatoes in puree
Coarse salt and ground pepper
6 cups shredded shredded mozzarella cheese (about 1 1/2 pounds)
3/4 cup shredded Parmesan cheese (about 3 ounces)


Directions

Step 1

Fill a 9-by-13-inch baking dish two-thirds of the way with hot tap water. Add noodles, and arrange them in alternating directions to prevent sticking. Let soak while preparing sauce.

Step 2

Make sauce: Heat oil in a large saucepan over medium. Add onion, garlic, Italian seasoning, and red-pepper flakes; cook, stirring occasionally, until lightly browned, about 5 minutes. Add sausage, and cook, stirring and breaking it up, until just cooked through, about 5 minutes. Add tomatoes and their puree, breaking up tomatoes with a spoon; bring to a boil. Reduce to a rapid simmer, and cook, stirring occasionally, until thickened, about 20 minutes. (You should have about 8 cups of sauce.) Season with salt and pepper.

Step 3

Preheat oven to 350 degreesF/175C. Drain noodles, transfer to a baking sheet; dry dish with paper towels. Spoon 1 cup sauce in bottom of dish. Fit 4 noodles in dish (crosswise if using short noodles, lengthwise if using long), overlapping slightly. Cover with 2 cups sauce, 2 cups mozzarella, and 1/4 cup Parmesan. Repeat with another layer, then top with remaining noodles, 3 cups sauce, and the rest of mozzarella and Parmesan. Cover dish tightly with aluminum foil, and bake 1 hour.

Step 4

Remove foil, and continue baking until bubbly and browned, about 30 minutes. Remove from oven; let cool 20 minutes. Cut and serve.

Note: you can add also mushrooms, boiled vegetables, fried ground beef and herbs you like.

[sister herb]

Baked Mushroom Linguine

Ingredients


4 ounces dried mushrooms, such as porcini or chanterelle
4 cups boiling water
2 sprigs fresh rosemary
2 sprigs fresh thyme, plus 2 teaspoons finely chopped
7 tablespoons unsalted butter
5 tablespoons all-purpose flour
1 1/2 cups heavy cream
1 onion, diced
1 pound button mushrooms, stems removed, quartered
1 pound shiitake mushrooms, stems removed, sliced
2 1/2 teaspoons coarse salt
1/2 teaspoon freshly ground pepper
1 pound linguine*
Unsalted butter, for pan
1/2 cup grated pecorino Romano cheese


Cook's Note

If you don't have a large ovenproof skillet, you can prepare the mushroom sauce in any large skillet. Cook the pasta and add it to the mushroom sauce, then transfer noodles and sauce to a buttered 9-by-13-inch baking pan, and bake.

Directions

Step 1

Place dried mushrooms in a bowl, and pour 4 cups boiling water over them. Let sit 30 minutes to allow flavors to infuse. Make a bouquet garni: Wrap rosemary and thyme sprigs in cheesecloth, and tie with kitchen twine; set aside. Lift out mushrooms with a slotted spoon, and place in another bowl. Press mushrooms to release any retained stock, and pour liquid back into bowl; set mushrooms aside. Strain mushroom liquid through a fine-mesh sieve lined with a paper towel. You should have about 4 cups of mushroom stock; set aside.


Step 2

Melt 5 tablespoons butter in a large saucepan over medium heat. When bubbling, add flour. Cook, stirring until mixture begins to brown, about 3 minutes. While whisking, slowly pour in mushroom stock. Continue cooking, whisking constantly, until the mixture bubbles and becomes thick. Stir in cream and reserved bouquet garni. Reduce to a gentle simmer, and cook 30 minutes, stirring occasionally.


Step 3

Meanwhile, in a large ovenproof skillet, heat remaining 2 tablespoons butter over medium heat. Add onion, and cook until it begins to soften, about 3 minutes. Add button mushrooms, and cook until they release their juices. Add shiitakes, reserved mushrooms, and 2 teaspoons chopped thyme, and cook until all are tender, about 5 minutes. Add cream sauce to skillet, and stir to combine. Season with salt and pepper, and set aside.


Step 4

Preheat oven to 375 degreesF/190C. Bring a large pot of water to a boil. Add pasta; cook until very al dente, 2 to 3 minutes less than manufacturer's instructions. Transfer noodles to a colander, and rinse with cold water to stop the cooking. Stir noodles into mushroom mixture. Sprinkle with grated cheese, and bake in skillet until browned on top and mixture is bubbling, about 30 minutes. Transfer dish to a wire rack to cool 5 minutes before serving.


* Linguine (Italian pronunciation: [liŋˈgwiːne], English /lɪŋˈɡwini/) is a form of pasta – flat like fettuccine and trenette. It is wider than spaghetti, about 4 mm, but not as wide as fettuccine. The name linguine means "little tongues" in Italian, where it is a plural of the feminine linguina. Linguine are also called trenette or bavette. A thinner version of linguine is called linguettine.

Linguine originated in Genoa and the Liguria region of Italy. Linguine alle vongole (linguine with clams) and Trenette al pesto are popular uses of this pasta.

While spaghetti traditionally accompanies meat and tomato dishes, linguine are often served with seafood or pesto. Linguine is typically available in both white flour and whole-wheat versions; the latter are usually made in Italy.

[sister herb]

Three-Cheese Pizza

Ingredients

•1 1/2 ounces torn fresh mozzarella
•1 ounce shredded part-skim mozzarella
•1 ounce shredded fontina
•1 tablespoon fresh parsley leaves
•Pinch of red-pepper flakes

•Basil Grilled Pizza Dough:

Ingredients

•1 teaspoon sugar
•1 packet (1/4 ounce) active dry yeast
•2 teaspoons extra-virgin olive oil, plus more for bowl and brushing
•Coarse salt and ground pepper
•2 1/4 cups bread flour or all-purpose flour, plus more for work surface

Directions

Pour 1 cup warm water into a medium bowl; add sugar and sprinkle with yeast. Let stand until foamy, 5 minutes.

Whisk oil and 1 teaspoon salt into yeast mixture. Add flour and stir with a wooden spoon until liquid is incorporated (dough will appear dry). Turn out onto a floured work surface. Knead until dough comes together in an elastic ball, 2 minutes. Transfer to an oiled medium bowl; brush lightly with oil. Cover bowl with plastic wrap; set in a warm, draft-free place until dough has doubled in bulk, 45 minutes. Punch down dough and cover; let rise another 30 minutes.

Turn out dough onto a lightly floured work surface. Divide into 4 equal pieces. Let rest 15 minutes before using.

•Herb Oil:

Ingredients

•1 sliced garlic clove
•2 teaspoons minced fresh rosemary leaves
•1/2 cup extra-virgin olive oil

Directions

In a small saucepan, bring sliced garlic clove, minced fresh rosemary leaves, and extra-virgin olive oil to a simmer over medium and cook 3 minutes. Let cool to room temperature in a small bowl.
------------------------------------------
Directions

Heat it up: Set up a grill with heat source, coals or gas, on one side over medium-high. Clean and lightly oil hot grill.

Stretch it: On a lightly floured work surface, stretch or roll 1 piece basic grilled pizza dough or 4 ounces store-bought dough into a 10-inch-long oval or other desired shape. Brush one side lightly with herb oil or olive oil and season with coarse salt and ground pepper.

Grill it: Using your hands, place dough, oiled side down, directly over heat source. Brush dough with herb oil or olive oil and cook until underside is lightly charred and bubbles form all over top, 1 to 2 minutes. With tongs, flip dough and cook until lightly charred, 1 to 2 minutes. Slide dough to cooler side of grill.

Top it: Top with cheeses, parsley, and red-pepper flakes; cover grill. Cook until cheese melts and toppings are heated through, 2 to 5 minutes.

Eat it!

Note: No grill? no problem. Cook this dough in a cast-iron skillet over high heat, or on a preheated sheet pan or pizza stone in a 500-degree F/250C oven.

[sister herb]

Sharp Cheddar Cheese Crackers

makes about 70 crackers

4 tablespoons (1/2 stick) unsalted butter, at room temperature

8 ounces sharp cheddar cheese, finely grated

1/2 teaspoon salt

1/4 teaspoon coarsely ground black pepper

1 cup all-purpose flour

2 tablespoons cold water

For Chili Cheese Crackers (these amounts will spice half of the cracker dough) :

1/8 teaspoon garlic powder

1/4 teaspoon chili powder

1/8 teaspoon ancho chili powder

1/8 teaspoon smoked paprika

In the bowl of an electric stand mixer fitted with a paddle attachment, beat together butter, cheese, salt and pepper. It may seem strange to blend butter and cheese, but it will come together in a soft ball. With mixer on low-speed, slowly add flour. Mixture will become dry and crumbly. Add two tablespoons of water, one tablespoon at a time. Beat until mixture just comes together into a ball. The mixture may take an extra teaspoon of water, but don’t add too much. The dough should be moist but not wet.

Divide the dough in half and add chili seasoning to half of the dough. Knead the spices into the dough. Leaving streaks of the seasoning is just fine. Wrap each disk of cracker dough in plastic wrap and refrigerate for at least 30 minutes (an hour is better). The dough can also be frozen for future use.

While dough chills, place a rack in the center and upper third of the oven and preheat oven to 375 degrees F/190C. Line two baking sheets with parchment paper and set aside.

On a lightly floured work surface, roll dough very thin, about an eighth of an inch thick. Dot center of cracker with a fork or the end of a paint brush. Place crackers on prepared baking sheets. The pieces can be close together as they won’t expand much when baking. Bake for 13 to 15 minutes until fragrant, golden brown, and crisp. Allow to cool before serving.

The crackers can be stored in an airtight container for two or three days.

Source: http://joythebaker.com/2012/10/sharp...eese-crackers/

[sister herb]

Vanilla Bean and Cocoa Nib Meringues

makes 12 cookies

3 large egg whites, at room temperature

pinch of salt

1/4 teaspoon cream of tartar

1 vanilla bean, split and scrapped of seeds (or 1 teaspoon pure vanilla extract)

3/4 cup granulated sugar

3 tablespoons cocoa nibs


Place a rack in the upper third of the oven and preheat oven to 275 degrees F/135C.

Line a baking sheet with parchment paper and set aside.

In a small bowl, stir together granulated sugar and vanilla bean scrapings with the back of a spoon. Press the vanilla bean scrapings into the sugar until well distributed and fragrant. Set aside.

Clean and dry the bowl of an electric stand mixer. Add egg whites and beat egg whites on medium speed until foamy. Add pinch of salt and cream of tartar. Increase speed to medium high and beat to soft peaks. The egg whites will be white and foamy, with large but tight bubbles.

Gradually add the granulated sugar, increasing the mixer speed to high. Beat for about 3 minutes on high speed, until stiff, glossy peaks form. Egg whites will be spoonable, but keep their shape when dolloped onto a baking sheet. Once thick, remove the bowl from the mixer and fold in cocoa nibs and vanilla extract (if you didn’t use vanilla bean).

On prepared baking sheet, dollop out egg white mixture by the two tablespoonful. Space about 1-inch apart, although the meringues won’t spread as they bake. Place in the oven and allow to cook for 60 to 70 minutes. Meringues will brown sightly on the top and feel hollow to the touch. Remove from the oven and allow to cool completely. Remove from the parchment and serve with coffee or mint tea.

Meringues will last, in an airtight container at room temperature, for up to 3 days.

Source (with more pictures): http://joythebaker.com/2012/01/vanil...nib-meringues/

[sister herb]

French Onion Soup Sandwiches
makes two sandwiches

2 medium yellow onions, peeled cut in half and sliced into 1/4-inch thick semi-circles

3 tablespoon unsalted butter,softened, plus more for buttering the bread

1 tablespoon olive oil

1 scant teaspoon coarse sea salt

1 teaspoon fresh thyme leaves

1/2 teaspoon fresh cracked black pepper

pinch of granulated sugar

3 tablespoons beef broth to deglaze the pan

1/2 cup finely shredded Gruyere cheese, please use more cheese to your own taste

4 slices bread


Place a medium, heavy bottom sauce pan over medium heat. Add the butter and olive oil and stir until butter is melted. Add the sliced onions all at once. Stir to coat the onions in the fat. Allow onions to cook, undisturbed, for about 4 minutes. Add salt, thyme, and pepper and stir. Place lid on the pan and allow to onions to cook for about 4 minutes at a time. Lower the heat if the onions are browning too quickly. Remove the lid to stir the onions every so often. The onions will begin to brown, break down, and resemble an onion jam.

When onions are entirely browned and completely soft, add your liquid (beef broth, beer, wine, or water) to the pan. Using a wooden spoon, scrape any burned bits off the bottom of the pan as the liquid evaporates. This takes about 30 seconds. Remove pan from heat and allow to rest while you assemble the sandwiches.

Butter one side of each slice of bread. On the unbuttered side add a good sprinkling of gruyere, top with warm onion mixture, top with more cheese and the final piece of sandwich bread. Repeat process in assembling the other sandwich.

Cook sandwiches over medium heat in a medium saute pan. Flip and cook until golden on the outside and melty on the inside. Serve immediately.

Source: http://joythebaker.com/2012/05/frenc...up-sandwiches/

[sister herb]

Chocolate Dipped Frozen Bananas

12 ounces dark chocolate, melted over a double boiler
3 large bananas, cut into thirds
popsicle sticks
chopped salted pistachios
chopped spiced or smoked almonds
cocoa nibs

Melt chocolate over a double boiler (or in the microwave, if you prefer). Stir until smooth, glossy, and entirely melted.

Insert a popsicle stick into one end of each banana piece. Dip each banana into the warm melted chocolate. Shake off excess chocolate as best you can. Place dipped bananas on a parchment lined baking sheet. Sprinkle generously with chopped pistachios, chopped almonds, or cocoa nibs. Place in the freezer to harden and set.

When frozen through wrap individually or enjoy immediately.

Salted pistachios are shelled and coarsely chopped. Chili-rubbed almonds are (snacked on) and coarsely chopped. Cocoa nibs are appreciated for their dark and bitter crunch. We’re ready to sprinkle!

Melted chocolate is mandatory… otherwise we just have bananas on sticks, and what fun is that?

Dip and sprinkle. Dip and sprinkle.

Source: http://joythebaker.com/2013/07/choco...rozen-bananas/

[sister herb]

Potted Chocolate-Mint Puddings

Mini mint puddings sprout to life, thanks to a mint "seedling" and some ground-cookie "dirt." A great way to mix cooking and gardening.

Ingredients

•1/4 cup plus 2 tablespoons sugar
•3 tablespoons cornstarch
•1 tablespoon plus 1 1/2 teaspoons unsweetened cocoa powder
•Salt
•1 1/4 cups heavy cream
•1 1/4 cups whole milk
•1/2 teaspoon pure vanilla extract
•6 ounces semisweet chocolate, chopped (1 cup)
•1/2 teaspoon pure mint extract
•1 tablespoon plus 1 1/2 teaspoons unsalted butter, cut into small pieces
•10 chocolate wafer cookies
•Garnish: mint sprigs

Directions

1. Whisk together sugar, cornstarch, cocoa, and 1/8 teaspoon salt in a medium saucepan. Combine cream, milk, and vanilla in a liquid measuring cup.

2. Pour 1 cup cream mixture into sugar mixture, and whisk until cornstarch is dissolved. Add remaining cream mixture, and whisk until smooth. Bring to a boil, whisking constantly, and cook until thick, about 5 minutes. Reduce heat to low, and add chocolate. Whisk until chocolate melts, about 1 minute.

3. Remove from heat. Add mint extract and butter, and whisk until butter melts. Quickly divide pudding, whisking as you work to prevent sides from setting up, among eight 4-ounce glasses or glass flowerpot votive candle holders, leaving about 1/2 inch of space at the top of each. Refrigerate until set, about 1 1/2 hours.

4. Just before serving, pulse cookies in a food processor until finely ground. Top each pudding with 1 tablespoon ground-cookie "dirt," and garnish with a planted mint sprig. Serve chilled.

[sister herb]

Chocolate Cherry Fudge

8 ounces dark chocolate, chopped
1 cup walnuts, chopped
1 (14 ounces) can sweetened condensed milk
16 canned cherries (with stem)

Line an 8-inch square baking pan with parchment paper, leaving an overhang on two sides. In a large microwave-safe bowl, melt the chocolate in the condensed milk on medium-high for 4 minutes, checking at regular intervals. Stir vigorously to combine. Stir in the nuts and spread in the pan.

Lightly score the top with a knife to create squares, first in half, then quarters, eighths, and finally sixteenths. Gently press a pretty red cherry into the center of each square. Refrigerate to set. Remove the fudge from the pan by lifting it out with the paper overhang and place on a cutting board. Cut along the lines and serve.

[sister herb]

Buttermints

1/2 cup (1 stick) butter, softened
1 teaspoon pure peppermint oil (or 2 teaspoons peppermint extract)
green food coloring
1 pound (about 4 cups) confectioners´ sugar

Line a few baking sheets with wax paper. Beat the softened butter with a wooden spoon, then mix in the peppermint oil and two or three drops of green or red food coloring. Don’t add any more. The mints should be pastel, not lurid.

Stir in the confectioners’ sugar, then pour the contents of the bowl onto a clean work surface and knead with your hands until a firm dough is formed. If you absolutely must, you can add up to 1 tablespoon of water, but do this a teaspoon at a time. (If you get this dough too wet, there’s no going back. Better to knead for a moment or two and see if it comes together before resorting to the water.) Continue to knead for several minutes until the dough is smooth.

Divide the dough into quarters and roll each into a ball. Set 3 dough pieces aside, covered with a sheet of plastic wrap or a damp, well-wrung-out dish towel. Halve a dough ball and roll each half out, like Play-Doh, into 2 long ropes about 1/2 inch in diameter. Use a sharp kitchen knife to cut them into 1/2-inch lengths, so each mint is a little squarish pillow, pinched at each end, and lay the cut mints on the prepared baking sheets. Continue until you’ve cut all the remaining dough.

Let the mints rest, uncovered, at room temperature for several hours until they are firm and dry to the touch, shaking the sheets now and then to roll them around so they dry on all sides. Store them in airtight tins (or plastic zip-top bags with the air pressed out, if you don’t have tins) for up to 2 weeks at room temperature, or up to 3 months in the freezer.

[glo]

Sister herb, I love your recipes. Have you made all those things yourself?

[sister herb]

^^ Most of them I have tried even once. You should have seen faces of my guests when I gave to them those "mint pots". Most of them though that they are real ones and asked a bag to take them to home, one asked if she can plants it to the garden...

;D

[sister herb]

Strawberry Simple Syrup recipe

Yield: about 3 1/2 cups

2 lbs fresh strawberries
4 cups water
2 cups sugar


Wash the berries and remove stems. Roughly chop or quarter the strawberries and place them into a medium saucepan. Cover with the water and bring to a boil. Reduce to a simmer and cook the berries for 20 minutes. Carefully skim and discard any foam that rises to the top.

After 20 minutes, the berries will be much lighter in color and the water should be a dark pink or red. Place a fine mesh strainer over a second saucepan and pour the strawberry liquid through it. Resist the temptation to press down on the cooked berries to extract more juice. This will make the syrup cloudy. After straining, discard the cooked berries.

Add the sugar to the liquid and bring back to a boil. Stir constantly, until the sugar has dissolved completely.* Skim and discard any foam that rises to the top. Remove from the heat and let the syrup cool completely before transferring to glass jars for storage in the refrigerator. The syrup will last for several weeks.


* If you want a thicker syrup for a topping on pancakes, ice cream or other desserts, simmer the syrup for 5-10 minutes longer until the liquid reduces and thickens further.

[sister herb]

Nonpareils Candies

Ingredients
•8 ounces bittersweet chocolate
•1/2 teaspoon pure vegetable shortening
•1/4 cup white or colored sugar beads

Directions

Line a baking sheet with parchment paper. In the top of a double boiler or in a heat-proof bowl set over a pan of simmering water, melt the chocolate and shortening, stirring with a rubber spatula until smooth.

Spoon the melted chocolate in nickel-size circles onto prepared baking sheet. Cool for 20 minutes; sprinkle with sugar beads. Let nonpareils harden in a cool place for 4 hours before serving.


Source: http://www.marthastewart.com/332774/...&center=874882

[sister herb]

Cheddar Crackers

1 cup all-purpose flour(can use whole wheat for healthier alternative)
3/4 tsp. salt
1/2 tsp. ground pepper (optional)
4 TBSP cold unsalted butter, cut into small pieces
8 ounces grated cheddar cheese
3-4 TBSP water

Directions

Pulse the flour, salt and pepper, then add butter and pulse until the mixture resembles coarse meal. Add grated cheese a little at a time until the mixture again resembles coarse meal.

Pulse in 3 to 4 tablespoons of water, one tablespoon at a time, until the dough forms into a ball. It will probably take a minute or so.

Remove, wrap in plastic, and chill for 20 minutes or up to 24 hours. This way the butter has time to solidify and it makes for puffier crackers.

Roll the dough out to 1/8th-inch thickness directly onto a baking sheet. You don't want to roll them paper thin, neither do you want to roll them too thick. If they are too thin, they will not puff up as much. If they are too thick, they will not be as crispy.

Using a knife or pizza cutter, cut 1 inch squares.

Bake at 350° F/175C for 15-20 minutes or until crackers are golden brown. Watch them after the 10 minute mark.

Source: http://homecookinginmontana.blogspot...-goldfish.html

[sister herb]

Pinwheel Mints

1 package (8 ounces) PHILADELPHIA Cream Cheese, softened
•1/2 to 1 teaspoon mint extract
•7-1/2 to 8-1/2 cups confectioners' sugar
•Red and green food coloring
•Additional confectioners' sugar


1.In a large bowl, beat cream cheese and extract until smooth. Gradually beat in as much confectioners' sugar as possible.
2.Turn onto a work surface dusted with confectioners' sugar; knead in remaining confectioners' sugar until smooth and sugar is absorbed (mixture will be stiff). Divide mixture in half. Using food coloring, tint one portion pink and the other portion light green, kneading until blended.
3.Divide each portion in half; shape each half into a 10-in. log to make two pink logs and two green logs. Place one log on a 12-in. piece of waxed paper lightly dusted with confectioners' sugar. Flatten log slightly; cover with a second piece of waxed paper. Roll out candy mixture into a 12-in. x 5-in. rectangle. Repeat with remaining logs.
4.Remove top sheet of waxed paper from one pink and one green rectangle. Place one rectangle over the other. Roll up jelly-roll style, starting with a long side. Wrap in waxed paper; twist ends. Repeat with remaining rectangles. Chill overnight.
5.To serve, cut candy into 1/2-in. slices. Store in an airtight container in the refrigerator for up to 1 week. Yield: about 3 dozen.

[sister herb]

Coconut Chocolate Creams

2-1/2 cups flaked coconut
1 cup (6 ounces) semisweet chocolate chips
1/2 cup evaporated milk
2-1/2 cups confectioners' sugar
1/3 cup pecans
1/3 cup chopped maraschino cherries


1.Place coconut in a blender; cover and process until finely chopped. In a microwave-safe bowl, melt chocolate chips and milk; stir until smooth. Stir in the confectioners' sugar, 1-1/4 cups coconut, pecans and cherries. Cover and refrigerate for 2 hours or until firm. Set remaining coconut aside.
2.Shape chocolate mixture into 1-in. balls; roll in reserved coconut. Place on waxed paper-lined baking sheets. Refrigerate for 2 hours or until firm. Store in an airtight container in the refrigerator. Yield: about 3 dozen.

[sister herb]

Caramel Cookie Candy Recipe

TOTAL TIME: Prep: 45 min. Cook: 30 min. + chilling

MAKES: 48 servings

Ingredients

2 teaspoons plus 2/3 cup butter, softened, divided
3/4 cup confectioners' sugar
1 egg
1-1/2 teaspoons vanilla extract
2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt

CARAMEL LAYER:
1 cup sugar
1 cup corn syrup
1 cup butter, cubed
1 can (14 ounces) sweetened condensed milk
1 teaspoon vanilla extract
2-1/2 pounds dark chocolate candy coating

Directions

1.Preheat oven to 375°F. Line a 13-in. x 9-in. pan with foil and grease the foil with 2 teaspoons butter; set aside.

2. In a large bowl, cream confectioners' sugar and remaining butter until light and fluffy. Beat in egg and vanilla. Combine the flour, baking powder and salt; gradually add to creamed mixture and mix well. Press dough into prepared pan. Bake 16-20 minutes or until lightly browned. Cool on a wire rack.

3. For caramel, combine sugar, corn syrup and butter in a large saucepan. Bring to a boil over medium heat, stirring constantly. Boil gently for 4 minutes without stirring. Remove from heat; gradually stir in milk.

4. Reduce heat to medium-low and cook until a candy thermometer reads 238°F (soft-ball stage), stirring constantly. Remove from heat; stir in vanilla. Pour over prepared crust. Refrigerate 2 hours or until caramel is set.

5. Using foil, lift candy out of pan. Gently peel off foil; cut into 3-1/4x3/4-in. bars. In a microwave, melt candy coating; stir until smooth. Dip bars in chocolate; allow excess to drip off. Place on a waxed paper-lined sheet; refrigerate until set. Store in an airtight container.

Yield: 4 dozen.

Editor's Note: We recommend that you test your candy thermometer before each use by bringing water to a boil; the thermometer should read 212°F. Adjust your recipe temperature up or down based on your test.

Source: http://www.tasteofhome.com/recipes/caramel-cookie-candy

[sister herb]

No-Bake Watermelon Cake

1. You’ll need a good sized watermelon.

2. Cut off each end of the watermelon.

3. You’ll be left with the center and now you cut off the skin and white bits.

4. Cover the entire watermelon in whipped cream as if you’re icing a cake.

5. Now you simply add your choice of decorations. You can use fruits, berries, chocolate chips, chopped nuts...

[sister herb]

Mexican Espresso Brownies with an Espresso Chocolate Glaze

For the Brownies:

1/3 cup cocoa
1 & 1/2 tsp espresso
1/2 cup and 2 Tbsp boiling water
2 oz chopped unsweetened chocolate
4 & 1/2 Tbsp melted butter
1/2 cup + 2 Tbsp vegetable oil
2 eggs and 2 egg yolks
2 tsp vanilla
1 cup granulated sugar
1 & 1/2 cup brown sugar
1 tsp cinnamon
3/4 tsp salt
1 & 3/4 cup flour
6 oz chopped chocolate or chocolate chips

For the Espresso Glaze:

6 Tbsp Butter
1/3 cup buttermilk
1/4 cup cocoa
1 Tbsp espresso powder
1/2 tsp cinnamon
16 oz powdered sugar
1 tsp vanilla extract

Preparation

1. Preheat the oven to 350 degrees F/175 C.

2. Put the 1/3 cup cocoa and 1 & 1/2 tsp espresso into a medium size mixing bowl; add the boiling water and blend thoroughly with a whisk.Add the 2 oz of chopped unsweetened chocolate and whisk until melted.

3. Add the butter and the vegetable oil and whisk until combined.Add the 2 eggs and 2 egg yolks and whisk until just combined then add the vanilla, sugars, cinnamon and salt and whisk.

4. Fold in the flour until just mixed and then mix in the 6 oz of chocolate.

5. Cover the inside of a 9X13" pan with aluminum foil and butter the inside. Pour the dough into the pan and cook for 30 minutes or until a toothpick inserted in the middle comes out clean.

To Make the Glaze:

6. Combine the butter, buttermilk, cocoa, espresso and cinnamon in medium size pan and bring to a boil on the stove. Remove from heat and add the powdered sugar and vanilla and beat with a whisk until smooth.

7. Remove the brownies from the oven and immediately pour the glaze over the top and spread. Cool the brownies completely at room temperature. then remove them from the pan using the foil edges. Allow to cool for 90 minutes minimum.

8. Cut. Devour.

[sister herb]

Pumpkin Sage Biscuits

2 cups all-purpose flour (plus more for rolling)
1 Tablespoon light brown sugar
2 1/2 tsp baking powder
1 1/2 tsp kosher salt
1/2 tsp baking soda
6 fresh sage leaves, finely chopped (this is half of original recipe so double if you want more sage flavor)
6 Tablespoons butter, cold and cut into small cubes
1/3 cup buttermilk, cold and well-shaken
3/4 cup pumpkin puree
1 Tbsp butter, melted

Preheat the oven to 425 degrees F/220C.

Line a 9 inch round pan with parchment paper or spray it with cooking spray; I used a springform pan and it was the perfect size.

In the bowl of an electric mixer, stir together the flour, brown sugar, baking powder, salt and baking soda to combine.

Lightly stir in the chopped sage.

Drop the cubes of cold butter into the flour and with the paddle attachment, blend on low speed until the mixture looks like coarse meal, with a few pieces of butter still visible.

In a small bowl, whisk together the buttermilk and pumpkin puree. Add to the flour mixture and blend until the dough just comes together. If the dough is too moist, add a bit more flour and mix until not sticky.

Pat or roll dough to a thickness of 1/2 inch. Cut with 2" biscuit cutters; re-rolling one time after the first cut.

You should get 10 biscuits that should fit into the 9" pan comfortably.

Bake for 10 minutes, remove from the oven and brush the melted butter on top of each biscuit.

Return to the oven for another 2 minutes and bake until risen and lightly golden.

Serve with the butter or with Sage and Caramelized Shallot Brown Butter

6 oz butter, divided
2 shallots
6 fresh sage leaves

1.Put 4 oz of butter into a small saucepan; heat on medium heat until a foam appears on the top. Watch carefully until the butter solids turn brown.

2.Add the minced shallots to the butter and cook on low heat for a minute or two until starting to turn brown.

3.Remove the butter from the stove, pour into a bowl and refrigerate until solid.

4.Put onion butter and another 2 oz of butter into a processor and pulse until mixed and smooth. Remove to a clean bowl, add the chopped sage, mix thoroughly and return the butter to the refrigerator to keep firm until ready for serving.

Notes

The biscuits will keep in an airtight container for 2 days, or you can make the dough, pat it out, wrap it in plastic and refrigerate overnight. Cut and bake the next day.

Source: http://www.creative-culinary.com/sag...pkin-biscuits/

[sister herb]

Lemon-Coconut Snowballs

1 cup unsalted butter, softened
1/2 cup powdered sugar
1 teaspoon coconut extract
1 teaspoon vanilla extract
2 1/4 cups all-purpose flour
1 1/2 tablespoons grated lemon rind
1/2 teaspoon salt
1 cup sweetened flaked coconut, lightly toasted
1 1/2 cups powdered sugar

Preparation

1.Beat butter at medium speed with an electric mixer until creamy; gradually add 1/2 cup powdered sugar and extracts, beating well. Add flour, lemon rind, and salt, beating until combined. Stir in coconut. Cover and chill dough 30 minutes.
2.Shape dough into generous 1" balls; place 1" apart on parchment paper-lined baking sheets. Bake at 350° F/175 C for 15 to 20 minutes or until golden on bottom, but pale on top. Transfer cookies to wire racks to cool 5 minutes.
3.Place 1 1/2 cups powdered sugar in a bowl, and roll warm cookies in powdered sugar, coating well. Cool cookies completely on wire racks. Roll cooled cookies in powdered sugar again, coating well.

Source: http://www.myrecipes.com/recipe/lemo...0000001839959/

[AsheSkyler]

All these delicious things!


A simple meal I serve is some kind of cheesy pasta dish. No name yet, I just chunked it together one night to satisfy a craving and it became a regular dish.

8 oz wide egg noodles
24 oz pasta sauce
8 oz boiled broccoli
8 oz shredded mozzarella cheese
1/8 cup Parmesan cheese
1 lb chicken (optional)

Boil your noodles and broccoli.
Get a 9"x12" baking dish and grease it with butter or cooking spray.
Mix your noodles and sauce together. Stir in broccoli and chicken (if you want chicken).
Spread the cheeses over the top.

Bake at 350 F for 30 minutes.

[sister herb]

Caramel Bars

3 cups firmly packed light brown sugar
2 cups unsalted butter, melted
3 large eggs, lightly beaten
1 tablespoon vanilla extract
4 cups all-purpose flour
1 cup uncooked regular oats
1 teaspoon baking powder
1/2 teaspoon baking soda
3/4 teaspoon salt
6 (2.07-oz.) chocolate-coated caramel-peanut nougat bars, chopped (we tested with Snickers)
1 (14-oz.) can dulce de leche*



Preparation

1.Combine first 4 ingredients in a large bowl; stir well. Combine flour, oats, baking powder, baking soda, and salt. Add to butter mixture, stirring just until blended. Fold in chopped candy bars.

2.Spoon batter into a greased aluminum foil-lined 13" x 9" pan coated with cooking spray, allowing foil to extend over ends of pan. (Pan will be very full.) Spoon dollops of dulce de leche over batter; swirl slightly into batter with a knife. Bake at 325° F/160C for 1 hour and 5 minutes. Remove to a wire rack, and cool completely. (This may take several hours.) Use foil to lift uncut brownies out of pan. Peel foil away from sides of uncut brownies, and cut into bars.

3.*Find dulce de leche with other Mexican ingredients or on the baking aisle.

4.* Homemade dulce de leche: http://www.bakersroyale.com/basic-ba...ulce-de-leche/


Source: http://www.myrecipes.com/recipe/deat...0000001672946/

[sister herb]

Rice Bread

1 1/2 cups water
1/2 cup basmati rice
1 1/4 cups warm water (100° to 110° F/38 to 43 C)
6 cups all-purpose flour, divided
1 package quick-rise yeast (about 2 1/4 teaspoons)
2 teaspoons salt
Cooking spray


Preparation

1.Combine 1 1/2 cups water and rice in a medium saucepan over medium-high heat; bring to a boil. Cover, reduce heat, and simmer 20 minutes or until liquid is absorbed. Spoon rice into a large bowl; cool to room temperature. Stir in 1 1/4 cups warm water.
2.Lightly spoon flour into dry measuring cups; level with a knife. Add 2 cups flour and yeast to rice mixture; stir well to combine. Cover with plastic wrap; let stand 1 hour (batter should become very bubbly and almost double in size).
3.Add 2 cups flour and salt to batter; stir 1 minute with a wooden spoon or until well combined.
4.Scrape dough onto a heavily floured surface; sprinkle dough with 1 cup flour. Knead until smooth and elastic (about 8 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel tacky).
5.Divide dough in half. Working with 1 portion at a time (cover the remaining dough to keep from drying), roll each portion into a 14 x 7-inch rectangle on a lightly floured surface. Roll up each rectangle tightly, starting with a short edge, pressing firmly to eliminate air pockets; pinch seam and ends to seal. Place each roll, seam side down, in an 8 x 4-inch loaf pan coated with cooking spray.
6.Lightly coat the loaves with cooking spray; cover and let rise in a warm place (85° F/30 C), free from drafts, 1 hour or until doubled in size.
7.Preheat oven to 375° F/190 C.
8.Bake at 375° F/190 C for 45 minutes or until loaves are lightly browned and sound hollow when tapped. Cool in pans on wire racks.



Source: http://www.myrecipes.com/recipe/rice...0000000522308/

[AsheSkyler]

A Tisket a Tasket / Eggs in a Basket
1 Serving

1 slice of bread (white, wheat, whatever you prefer)
1 tsp milk (optional)
1 egg
1 slice of cheese
salt
pepper
butter

Prep
Spread butter across the bread. Cut a hole in the center. (Some recommend a cookie cutter, I just use the butterknife and make a square.) Place the bread butter-side down, and press it into the skillet a bit so the egg doesn't slip out from underneathe. Crack an egg and empty it into the hole. Salt and pepper to your liking.
If you decided to add milk, combine your egg, milk, salt, and pepper in a bowl before pouring into the hole. Or if you're really fond of omelets, add all your favorite omelet ingredients at this stage before pouring into the bread. Just be careful not to over-fill the hole in the bread!

Cook
Cook over medium heat. Flip over when the bottom of the bread has browned and most of the egg is done. Cook until the egg is no longer runny. You can also cook the piece you cook out to place on top of it when it's finished.

Enjoy!
Lay the slice of cheese over the top to get good and melted. Garnish with your favorite egg or toast toppings. I like to use pancake syrup or strawberry preserves.

[Insaanah]

^ and, as if to illustrate, here's one I made recently :hiding:

The method I followed called it egg-in-a-hole. (no cheese though)

In the frying pan while being cooked:

The finished product sprinkled with black pepper:

Best not to use bread that's too thin or else your egg might overflow from the top (unless you make quite a big hole). Even if you have a medium or thin sliced loaf, choose the thickest of the slices there and it should be fine. And a larger egg will probably need a thicker slice or bigger hole.

[sister herb]

Fresh Strawberry Muffins

Nutritional Highlights: Strawberries are loaded with vitamin C and provide nutrients to fight cancer and keep your heart and brain healthy.

•1¼ cups white/whole-wheat flour
•1¼ cups all-purpose flour
•¾ cup sugar
•¼ teaspoon baking soda
•2 teaspoons baking powder
•½ teaspoon salt
•1 large egg
•¾ cup low-fat buttermilk
•½ cup canola oil
•1 tablespoon unsweetened natural applesauce
•1 tablespoon fresh lemon juice
•1 teaspoon fresh lemon zest, finely grated
•1 teaspoon vanilla extract
•1¾ cups fresh strawberries, chopped
•1½ tablespoons raw sugar

Instructions

1.Preheat oven to 400°F/200 C. Arrange oven rack in center position. Coat 12 standard muffin tins with vegetable cooking spray. If using paper baking cups, spray the bottom of each paper cup. Set aside.

2.In a large bowl, whisk together both flours, sugar, baking soda, baking powder and salt. In a medium bowl or glass measuring cup, whisk together egg, buttermilk, oil, applesauce, lemon juice, zest and vanilla extract.

3.Make a well in dry ingredients and pour in liquid mixture. Stir with fork, wooden spoon or rubber spatula just until ingredients are barely combined, about 20 strokes. There will still be some unincorporated flour mixture on bottom of the bowl. Add strawberries to batter, and stir just until ingredients are combined. (Overmixing will result in tough muffins.)

4.Divide batter among 12 muffin cups. Sprinkle with raw sugar. Bake for 18 to 20 minutes, or until a toothpick inserted in center of a muffin comes out clean. Transfer to a wire rack and cool about 5 minutes before removing from pan. Enjoy warm.

Nutrition Facts per Serving: Calories – 251, Total Fat – 9.8g, Sodium – 147mg, Total Carbohydrates – 36.9g, Protein – 3.8g **Nutrition information is calculated using an online calorie calculator. Variations may exist. Values are based on a 2,000 calorie diet.

[sister herb]

Rosemary Goat Cheese Muffins

Ingredients

•1½ cups all-purpose flour
•1 tablespoon baking powder
•1½ teaspoons sugar
•1½ teaspoons salt
•6 tablespoons (¾ stick) unsalted butter
•1 cup whole milk
•1 large egg
•4 ounces soft mild goat cheese
•2 tablespoons fresh rosemary, finely chopped

Tips & Notes
Instead of layering the goat cheese in the muffin tin, you can mix it directly into the batter after adding the butter mixture.

Instructions

1.Preheat oven to 400 degrees F/200 C. Butter a muffin tin (regular size that holds 12 muffins).

2.In a medium bowl, sift together flour, baking powder, sugar and salt.

3.In a separate small bowl, melt butter, and whisk in milk and egg.

4.Finely chop the rosemary and stir into butter mixture. Slowly stir butter mixture into flour mixture until just combined.

5.Divide half of batter evenly among muffin cups. Top each with about 2 teaspoons goat cheese. Pour remaining batter over goat cheese in muffin cups.

6.Bake muffins in middle rack of oven until golden and toothpick comes out clean, about 20 minutes.

Nutritional Highlights: There are just 1½ teaspoons sugar in these healthy, flavorful muffins.

Nutrition Facts (per serving): Calories – 174, Fat – 10.4g, Dietary Fiber –0.7g, Protein – 5.8g, Calcium – 18%.

**Nutrition information is calculated using an online calorie calculator. Variations may exist. Values are based on a 2,000-calorie diet.

[sister herb]

Roasted Chickpeas

2 cups cooked chickpeas (if canned, drain and rinse)
1-2 teaspoons olive oil, or olive oil spray/mist
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon smoked paprika
1/4 teaspoon garlic powder

Directions:

Preheat oven to 425 degrees F/220 C.

Place chickpeas on a paper towel and pay completely dry. Remove any loose skins.

Place on a baking sheet and mist with olive oil or oil of choice. Roll around to coat. Sprinkle with seasonings of your choice and toss well to coat. Make sure chickpeas are in a single layer. Bake for 15 minutes, toss well and flip, then bake for about 15 minute. Let cool and eat!

[sister herb]

Triple Citrus Rosemary Almond Shortbread Bars

Ingredients

•1 ½ cups unsalted butter, slightly softened
•1 ½ cups sugar
•2 large egg yolks
•2 ¾ cups all-purpose flour
•1 ½ teaspoons orange zest, very finely chopped
•1 ½ teaspoons lemon zest, very finely chopped
•1 ½ teaspoons, lime zest, very finely chopped
•1 teaspoon almond extract
•2 tablespoons fresh rosemary, very finely chopped
•¼ teaspoon salt
•1 egg white, beaten
•3 tablespoons raw turbinado sugar
•⅓ cup almonds, coarsely chopped (natural sliced variety)

Tips & Notes
• Be careful when zesting the citrus not to get the white bitter part, known as the pith.
• Rosemary is so easy to use. Simply hold stem at the top and run fingers down the stem to remove the individual needles before chopping.
• Turbinado sugar is also known as “raw” sugar. The coarse blond-light brown crystals have a delicate molasses flavor. You’ll find it in the baking aisle.
• These bars freeze exceptionally well. Simply place in freezer bag and thaw at room temperature.

Instructions

1.Preheat oven to 325 degrees F/162 C.
2.Lightly coat a 13-by-9-by-2-inch baking pan with vegetable cooking spray.
3.Beat butter and sugar with electric mixer on medium-high speed until combined. Add egg yolks and beat until smooth and combined. Stir in flour, all three zests, almond extract, rosemary and salt, mixing on low only until everything is incorporated.
4.Spread evenly in pan and brush top with beaten egg white.
5.In a small bowl, mix raw sugar and almonds together. Sprinkle evenly over top.
6.Bake until golden brown and sides are starting to come away from edges, about 32 to 37 minutes. Usually they'll appear slightly deflated.
7.Cool thoroughly on a wire rack. They'll harden as they cool. Cut into bars or squares. Store in tightly covered container at room temperature.

Source: http://farmflavor.com/triple-citrus-...ortbread-bars/

[sister herb]

No-Bake Chocolate Raspberry Cream Pie

Ingredients

•7 ounces chocolate wafer cookies (about 32), coarsely broken
•1/2 cup bittersweet chocolate chips
•6 tablespoons (3/4 stick) butter, cut into 1/2-inch cubes
•1/4 cup sugar
•1 14-ounce can sweetened condensed milk
•1/4 cup crème fraîche
•1/4 cup fresh lemon juice
•1 teaspoon finely grated lemon peel
•2 1/2 cups fresh raspberries (two 6-ounce containers)

Preparation

Place broken cookies in processor. Using on/off turns, process until finely ground. Place chocolate chips, butter, and sugar in microwave-safe bowl. Microwave on high at 15-second intervals until melted, stirring occasionally. Add chocolate mixture to processor and blend until combined. Press crumb mixture onto bottom and up sides of 9-inch glass pie dish (do not pack firmly). Chill crust while preparing filling.

Whisk condensed milk, crème fraîche, lemon juice, and lemon peel in large bowl to blend. Add half of raspberries. Stir, pressing gently on some raspberries, until raspberries begin to break apart and filling turns pink. Transfer filling to crust. Chill until filling is set, about 2 hours.

Scatter remaining raspberries over pie. Cut into wedges and serve.


Source: http://www.epicurious.com/recipes/fo...eam-Pie-353789

[sister herb]

Blueberry Oatmeal Bread

Ingredients
2/3 cup packed brown sugar
3/4 cup milk
1/2 cup vegetable oil
2 eggs
2 1/4 cups all-purpose flour
1 cup quick-cooking or old-fashioned oats
3 teaspoons baking powder
1 teaspoon ground cinnamon
1/4 teaspoon salt
1 cup fresh or frozen blueberries (thawed and drained)

Heat oven to 350ºF/175 C. Grease bottom only of 8- or 9-inch loaf pan.

In large bowl, mix brown sugar, milk, oil and eggs with spoon. Stir in remaining ingredients except blueberries; beat 30 seconds. Fold in blueberries. Pour into pan. Sprinkle with additional oats if desired.

Bake 45 to 55 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Loosen sides of loaf from pan; remove from pan to wire rack. Cool completely, about 2 hours, before slicing. Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days.

Source: http://www.bettycrocker.com/recipes/...5-c239b1513f28

[introspective]

Has anyone ever attempted to make sushi?

I never tried making sushi but I do love to eat it (though I avoid mayonnaise, shrimp tempura, and imitation crab meat). I've only pan seared marinated salmon and tuna steaks.

Sister Herb, is fresh tuna easy to get in Finland and is it relatively expensive?

[sister herb]

Fresh tuna is very difficult to find here. I have seen it only as canned food in the shops in my city. Maybe some special fish shops it would possible to get but only in some the biggest cities in here. Also it is quite expensive here.

We have here Finnish version about sushi- like food, "raw spiced fish".

"Fresh fillet of fish (salmon, rainbow trout, whitefish, etc) sprinkled with salt and sugar mixture and fresh dill or other herbs and spices, wrapped and left to cure for from a few hours to up to three days. Salt-curing does not "cook" the fish but only seasons it, so it is consumed raw."

Recipe: http://www.dlc.fi/~marianna/gourmet/5_2.htm

[sister herb]

For lazy bakers - Lazy Cake Recipe

Ingredients
36 Marie biscuits, coarsely crushed
125gm butter, melted
6 tbsp Powdered sugar
6 tbsp unsweetened dark cocoa
1/2 cup sweetened condensed milk
100gm melted cooking chocolate (you can do without it)

Method
Mix sweetened condensed milk, sugar, melted butter and cocoa until smooth. Add mixture to biscuits.

Form mix into log or press into loaf pan that has been lined with plastic wrap.

Secure the log, and press to combine very well and wrap. Cover with more wrap and freeze for few hours or overnight.

To serve, dip sharp knife in hot water and slice.

Notes & Tips
**You can use Digestive biscuts instead, but the traditional one which we're used since we were kids, is the one using Marie biscuits.
** New addition to the recipe: add 100gm melted cooking chocolate to the mixture

Source: http://www.bettermommies.com/Lazy-Ca...pe_ad-id!40.ks

[sister herb]

Rosemary Sea Salt Pretzels with Rosemary Cheddar Cheese Sauce



Yield: 8 large soft pretzels

Soft homemade pretzels with fresh rosemary and sea salt. Dip them into a rosemary cheese sauce for a great snack!

Ingredients:
For the pretzels:
1 1/2 cups warm water
2 tablespoons light brown sugar
1 package active dry yeast (2 1/4 teaspoons)
3 ounces unsalted butter, melted
2 1/2 teaspoons sea salt
4 1/2 to 5 cups all-purpose flour
2 tablespoons chopped fresh rosemary
Canola oil, to grease bowl
3 quarts water
2/3 cups baking soda
1 whole egg, beaten with 1 tablespoon cold water
Coarse sea salt

For the Rosemary Cheese Sauce:
2 tablespoons butter
2 tablespoons all-purpose flour
1 cup milk
1 cup shredded Cheddar cheese
2 teaspoons fresh rosemary
Salt and pepper, to taste

Directions:
1. To make the pretzels: combine the water, sugar, yeast, and butter in the bowl of a stand mixer and mix with the dough hook until combined. Let sit for 5 minutes.

2. Add the salt, flour, and rosemary to the mixture and mix on low speed until combined. Increase the speed to medium and continue kneading until the dough is smooth and begins to pull away from the side of the bowl, about 3 to 4 minutes. If the dough appears too wet, add additional flour, 1 tablespoon at a time. Remove the dough from the bowl, place on a flat surface and knead into a ball with your hands.

3. Coat a large bowl with canola oil, add the dough and turn to coat with the oil. Cover with a clean towel or plastic wrap and place in a warm spot until the dough doubles in size. This will take about 1 hour.

4. Preheat the oven to 425 degrees F / 220 C. Bring the water to a boil in a large pot.

5. Remove the dough from the bowl and place on a flat surface. Divide the dough into 8 equal pieces. Roll each piece into a long rope. To shape into pretzels, take the right side and cross over to the left. Cross right to left again and flip up. Slowly add the baking soda to the boiling water. Boil the pretzels in the water solution, 2 at a time for 30 seconds, splashing the tops with the warmed water using a spoon. Remove with a large flat slotted spatula or a spider. Place 4 pretzels on each baking sheet, brush the tops with the egg wash and season liberally with sea salt. Bake for 15 to 18 minutes or until pretzels are golden brown.

6. Remove pretzels from oven and let cool on a wire baking rack.

7. To make the Rosemary Cheese Sauce: In a medium saucepan over medium heat, melt butter and whisk in flour. Pour in the milk and whisk until the mixture thickens. Stir in shredded cheese, stir until cheese is melted and smooth. Stir in fresh rosemary and season with salt and pepper, to taste. Serve with pretzels.

Source: http://www.twopeasandtheirpod.com/ro...omment-page-4/

[sister herb]

Sage Crackers

Makes about 50 crackers

9 ounces (about 2 cups) unbleached all-purpose flour
1 teaspoon kosher salt, plus extra for sprinkling
1 teaspoon baking powder
1 1/2 teaspoons sugar
4 tablespoons cold unsalted butter, cut into small 1/4-inch pieces
1 large egg
3 tablespoons cream
3 tablespoons milk
1 to 2 bunches sage (enough for 1 leaf per cracker)

1. In a bowl, whisk together the flour, salt, baking powder, and sugar. With a pastry blender or fingertips, cut in the butter until the mixture resembles coarse meal. Some pea-sized lumps are okay.

2. In a separate bowl, use a fork to blend the egg, cream, and milk together until smooth. Add the egg mixture to the flour mixture. Using a rubber spatula or a fork, gently stir until a soft dough forms. If crumbly, drizzle additional milk or cream over, by tablespoons, until the proper consistency is achieved. The dough should not be wet, but should still hold together when pressed.

3. Form the dough into an flat round, about 1 inch thick. Wrap well with plastic wrap, and chill for 1 hour. While the dough chills, pick about 50 of the flattest and nicest-looking sage leaves, and set aside. Preheat the oven to 425° F.

4. Lightly oil a large baking sheet, or line with parchment paper. On a floured surface, roll the dough out relatively thinly, between 1/16 and 1/8 inch thick. Periodically lift and rotate dough to ensure that it is not sticking, dusting with additional flour if necessary.

5. If making square crackers, cut dough into 1 inch strips with a round (pizza) cutter, or a bench scraper. Arrange sage leaves diagonally on the strips, pressing each one gently into the dough, then cut each cracker to size. If making round crackers, cut the dough into rounds using a 2 to 2 1/2 inch round cutter. Press 1 or 2 sage leaves gently into the dough.

6. Transfer each cracker to the prepared baking sheet, leaf-side down. Dock each cracker several times with a fork. If the butter seems soft in the dough, or if you can see that it has melted a little while cutting, cover the baking sheet loosely with plastic wrap, and refrigerate for 10 to 15 minutes to firm up the dough. Gather scraps, re-roll, and cut into desired shapes. Refrigerate if necessary.

7. Bake crackers leaf-side down at 425° F / 220 C oven for 6 minutes. Remove the pan from the oven, and turn the crackers over. Sprinkle with salt if desired, and bake for an additional 5 minutes, or until crackers are lightly browned. Remove crackers to a rack to cool completely.

Notes:
1. In step 7, it may help the salt to adhere to the crackers if they are brushed with a little olive oil or melted butter first; or, the extra salt may be omitted totally.

Source: http://www.abreadaday.com/?p=998

[BeTheChange]

All this food will make you fat. Careful with the food consumption.

[sister herb]

All food may makes you fat if you eat it too much. :playing:

[sister herb]

Baked peach oatmeal



Ingredients:
2 cups rolled oats
1/4 cup light brown sugar
1/2 teaspoon salt
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 cup chopped almonds
2 cups milk
1 large egg
3 tablespoons coconut oil, melted and cooled slightly (or melted and cooled butter)
1 teaspoon vanilla extract
1/4 teaspoon almond extract
1 1/2 cups chopped peaches
Peach slices for the top, optional

Directions:
1. Preheat the oven to 350 degrees F / 175 C. Grease an 8x8 square baking dish and set aside.

2. In a medium bowl, mix together the oats, brown sugar, baking powder, salt, cinnamon, and almonds.

3. In another medium bowl, whisk together the milk, egg, coconut oil (or butter), vanilla, and almond extract.

4. Arrange the chopped peaches on the bottom of the prepared baking dish. Pour the oat mixture evenly over the peaches. Pour the milk mixture over the oats. Gently shake the baking dish to make sure the milk covers the oats evenly. If desired, add a few sliced peaches to the top of the oatmeal. It makes the oatmeal look pretty.

5. Bake for 40 minutes, until the top is golden and oatmeal is set. Let cool for 5 minutes and serve warm.

Note-this baked oatmeal is great reheated in the microwave.
This recipe can easily be doubled for a 9x13 pan. Use gluten-free oats to make this recipe gluten-free.
Instead of the peaches, you can try also same recipe with the apples, then leave the almond extract away.

Source: http://www.twopeasandtheirpod.com/ba...lmond-oatmeal/

[sister herb]

Warm Barley Cereal with Dried Cherries

Look for omega-3-rich flax meal alongside the flaxseeds. Once opened, store flax in the refrigerator. Since milk contains saturated fat, we chose to cook the high-fiber barley with almond milk instead. Per serving; 320 calories; 8 g protein; 5 g fat; 63 g carb; 10 g fiber.

Servings: 5

Ingredients
•1 quart unsweetened almond milk
•1 1/4 cups quick-cooking barley
•2 tablespoons ground flax meal
•1/4 teaspoon salt
•1/2 cup dried cherries or cranberries
•1/4 teaspoon ground cinnmon
•2 to 3 tablespoons turbinado or brown sugar, plus more for serving (optional)
•1 cup fresh rashberries (or some other fresh or frozen berries)

Directions

In a large saucepan, stir together 3 1/2 cups almond milk, barley, flax meal, and salt over medium heat. Bring to a simmer and cook 10 minutes, stirring frequently. Stir in dried cherries and cinnamon and continue cooking, stirring frequently, until cereal is tender and creamy, about 5 minutes more.

Remove from heat and add sugar to taste. Divide among bowls and drizzle remaining 1/2 cup almond milk over top. Serve topped with berries and, if desired, additional sugar.

Source: http://www.marthastewart.com/355571/...&center=276953

[sister herb]

Hot Rice Cereal with Nuts and Raisins

Use leftover rice to make a wholesome breakfast that's great for someone who avoids gluten, or anyone at all.

servings: 4

Ingredients
•3 cups cooked long-grain brown rice
•2 cups whole milk
•3 tablespoons maple syrup (honey is ok too, use then 2 tablespoon only)
•1/4 cup chopped toasted almonds
•1/4 cup golden raisins
•Pinch of ground nutmeg or cinnamon

Directions

In a medium pot, combine rice, milk, and maple syrup over medium-high. Bring to a boil and cook, stirring occasionally, until thickened slightly, 3 minutes. Divide among four bowls and top with almonds and raisins. Serve with nutmeg or cinnamon.

Source: http://www.marthastewart.com/897892/...&center=276953

[Nájlá]

Sister Herb, you are a great!! Thanks for sharing these recipes... I'll need to go back to the kitchen and learn some food to make hubby happy :p

[sister herb]

Nice if these recipes may help someone. :statisfie Here is one more to you...

Lemon thyme bars

Ingredients:

Crust:
1/2 lb. unsalted butter at room temperature
1/2 cup sugar
2 cups flour
2 tablespoons fresh thyme, finely chopped
1/4 teaspoon salt

Lemon Layer:
7 large eggs
2 1/2 cups sugar
3 tablespoons grated lemon zest
1 cup freshly squeezed lemon juice
1 cup flour
Fresh thyme sprigs, for garnish

Lemon Glaze:
2 cups confectioner's sugar
1/4 cup freshly squeezed lemon juice (around the juice of 2 lemons)

Method:
Preheat the oven to 350 F / 175 C and grease a 9 by 13 by 2-inch baking pan.

For the crust, cream the butter and sugar in the bowl of an electric mixer until light. Combine the flour, thyme and salt and, with the mixer on low, add to the butter until just mixed. Dump the dough onto a well-floured board and gather into a ball. Flatten the dough with floured hands and press it into the greased baking ban, building up a 1/2-inch edge on all sides. Chill.
Bake the crust for 15 to 20 minutes, until very lightly browned. Cool on a wire rack. Leave the oven on.

For the lemon layer, whisk together the eggs, sugar, lemon zest, lemon juice, and flour. Pour over the crust and bake for 35 to 40 minutes, or about five minutes beyond the point where the filling is set. Cool to room temperature.

For the lemon glaze, whisk together the confectioner's sugar and lemon juice. Add more or less sugar and/or juice for desired consistency. Pour glaze over lemon bars and spread with a spatula to cover evenly. Allow the glaze to set for at least 20-30 minutes. Cut into squares and garnish with fresh thyme, if desired.

Source: http://dmrfinefoods.blogspot.fi/2013...hyme-bars.html

[sister herb]

Roasted Curried Chickpeas with Rosemary and Thyme

Makes about 3 1/2 cups

2 15-ounce cans chickpeas, rinsed, drained and dried well
3 tablespoons olive oil
2 teaspoons paprika
1/2 teaspoon ground cumin
1/2 teaspoon curry powder
3/4 teaspoon kosher salt
1 tablespoon freshly-grated lemon zest
1 teaspoon fresh rosemary, chopped
1 teaspoon fresh thyme, chopped


Preheat the oven to 425 F / 220 C.

Pour well-dried chickpeas onto a rimmed baking sheet and roast for 10 minutes. Remove pan from oven and use a spatula to loosen up any chickpeas that are sticking to the bottom of the pan. Roast for another 10 minutes, or until chickpeas begin to crisp up. To test for readiness: don't rely on a change of color. When the chickpeas turn brown they've become burned.

Instead, check with the press of a finger: you want them to be slightly crisp on the outside but still soft on the inside.

While the chickpeas are roasting, combine the olive oil, paprika, cumin, curry powder, salt, lemon zest, rosemary and thyme in a medium mixing bowl. Transfer the roasted chickpeas to the bowl and carefully toss them in the mixture until well coated.

Return to the baking sheet and roast another 4-5 minutes. Once out of the oven, allow them to cool for 2-3 minutes; serve warm.

Source: http://www.thekitchn.com/pre-dinner....d-thyme-167855

[sister herb]

Rosemary Raisin Pecan Crisps

2 cups flour
2 tsp. baking soda
1/2 tsp. salt
2 cups buttermilk
1/4 cup brown sugar
1/4 cup honey
1 cup raisins
1/2 cup chopped pecans
1/2 cup roasted pumpkin seeds (optional)
1/4 cup sesame seeds
1/4 cup flax seed, ground
1 Tbsp. chopped fresh rosemary

Preheat oven to 350° F / 175 C.

In a large bowl, stir together the flour, baking soda and salt. Add the buttermilk, brown sugar and honey and stir a few strokes. Add the raisins, pecans, pumpkin seeds, sesame seeds, flax seed and rosemary and stir just until blended.

Pour the batter into two 8”x4” loaf pans that have been sprayed with nonstick spray. Bake for about 35 minutes, until golden and springy to the touch. Remove from the pans and cool on a wire rack.

The cooler the bread, the easier it is to slice really thin. You can leave it until the next day or pop it in the freezer. Slice the loaves as thin as you can and place the slices in a single layer on an ungreased cookie sheet. (I like to slice and bake one loaf and pop the other in the freezer for another day.) Reduce the oven heat to 300° F and bake them for about 15 minutes, then flip them over and bake for another 10 minutes, until crisp and deep golden. Try not to eat them all at once.

Makes about 8 dozen crackers.

Per cracker: 30 calories, 0.8 g total fat (0.1 g saturated fat, 0.4 g monounsaturated fat, 0.3 g polyunsaturated fat), 0.7 g protein, 5.3 g carbohydrate, 0.2 mg cholesterol, 0.3 g fiber. 23% calories from fat.

Source: http://dinnerwithjulie.com/2009/01/2...-pecan-crisps/

[sister herb]

Creamy Lime and Coconut Truffle Bites

makes about 200, depending on size

12 cups shredded coconut, divided
2 14-ounce cans sweetened condensed milk
2 teaspoons vanilla
3 limes, zested and juiced
1 1/2 cups graham cracker crumbs
2 pounds confectioners' sugar

Heat the oven to 350 F / 175 C. Spread 6 cups coconut on a baking sheet and bake for 7-10 minutes or until lightly toasted. Stir the coconut several times to keep it from burning. Remove the coconut when toasty brown and slightly crispy.

In the bowl of a stand mixer, stir together the remaining 6 cups untoasted coconut, sweetened condensed milk, vanilla, lime juice, lime zest and graham cracker crumbs. Beat until well mixed. Slowly add the confectioners' sugar and stir until well-mixed. Refrigerate for at least one hour.

Scoop the mix out with a teaspoon and roll each lump in a ball, then roll in the toasted coconut. Place on a wax-paper-lined cookie sheet and freeze for at least an hour or two before serving.

Note: Easy to make, specially if you are making a big amount for them to some party or for selling.

Source: http://www.thekitchn.com/recipe-crea...-coconut-86388

[sister herb]

Za´atar

Za'atar seasoning is fragrant and tangy with just a hint of nuttiness. This sounds like a spice mix with a lot going on, but it's actually just a simple blend of a few common herbs with one secret ingredient...Za'atar blends together thyme, sesame seeds, and -here's the kicker - dried sumac! If you've never had it, sumac has a slightly astringent, lemony flavor. It can be pretty powerful on it's own, which is why we love it balanced with the other flavors in this mix.

This seasoning is used heavily throughout Middle Eastern cuisine, and it's not hard to find ways to use it! Za'atar can make a subtle background flavor for red meat or it can add a brighter note to fish and poultry.
It's also fantastic sprinkled on top of flatbread, over grilled vegetables, or used in dips like hummus, baba ghanoush, or tzatziki.

Here's a basic formula:

Za'atar Seasoning Blend

2 Tablespoons dried thyme
2 Tablespoons dried sumac*
2 Tablespoons sesame seeds, toasted or un-toasted as you prefer

You can simply shake these ingredients together in a spice jar or grind them in a spice grinder for a finer powder. Some mixes will also add a tablespoon of marjoram or oregano to the mix. If you like the flavor of these herbs, feel free to add them!
As with all spices, keep this mix stored in a cool, dark place.

*Note: Sumac

While you may have wild sumac growing in your backyard, and you know it's poisonous, there are non-poisonous varieties of sumac that grow in the Middle East that are crushed up in powder and used as a spice. Sumac spice is commonly found in Middle Eastern cuisine. The dark reddish powder has a zingy, lemony taste and is excellent when sprinkled on chicken, grilled lamb, and hummus. It's also used as an ingredient in zataar, a Middle Eastern spice mix. The spice was long used to add tartness to many dishes until the Romans introduced lemons to the area.

Source: http://www.thekitchn.com/from-the-sp...d-zaatar-82566

[sister herb]

Flatbread Recipe: Manakish Za´atar

Makes 8 (7 to 8-inch flatbreads)

Flatbread
1 cup lukewarm water
1/2 teaspoon sugar
1 (1/4-ounce package) active dry yeast (about 2 1/4 teaspoons)
3 cups unbleached all-purpose flour, plus more for dusting
1 teaspoon salt
2 tablespoons extra virgin olive oil, plus more for greasing

Zaatar topping*
1/4 cup ground sumac
3 tablespoons dried thyme
3 tablespoons dried oregano
2 tablespoons toasted sesame seeds
1 teaspoon coarse salt
1/2 cup extra virgin olive oil

*Can substitute 3/4 cup pre-made zaatar blend for the sumac, thyme, oregano, and sesame seeds.

Combine the water, sugar, and yeast, and let it stand for about 10 minutes until foamy.

Meanwhile, combine the flour and salt in a large bowl. Add the olive oil and work it in with your fingers. Make a well in the center, add the yeast and water mixture, and stir to form a soft dough.

Turn the dough out onto a lightly floured surface and knead for about 10 minutes until smooth and elastic. Form it into a ball and place it in a lightly oiled bowl. Cover the bowl with a damp cloth or plastic wrap and leave the dough to rise in a warm, draught-free place for about 1 hour until it doubles in size.

Preheat oven to 400 F / 200 C. Place a baking stone or baking sheet in the oven as it heats.

Knead the dough briefly and divide it into 8 balls. Place the balls on a lightly oiled baking sheet, cover with a damp cloth or plastic wrap, and let stand for about 15 minutes.

Meanwhile, combine the zaatar topping ingredients in a small bowl.

On a lightly floured surface, flatten each ball of dough and roll it into a circle 1/8-inch thick and about 7-8 inches in diameter.

Press each circlele with your fingertips to make little indentations for the topping to rest in. Spread 1 heaping tablespoon of zaatar topping over each round, leaving a 1/2-inch border around the edges.

Bake until lightly browned and crisp, about 8 minutes. Depending on the size of your oven and baking stone or baking sheet(s), you may need to do several batches.

Serve warm right away or else cool on racks.

Source: http://www.thekitchn.com/flatbread-r...-kitchn-178416

[sister herb]

Baked Za'atar Eggplant Fries with Lemon Tahini Dip

Serves About 4

For the fries:
1 large eggplant
1/2 cup all-purpose flour
3/4 cup panko breadcrumbs
3 tablespoons grated Parmesan
1/4 cup za'atar spice blend
1 teaspoon kosher salt
Pinch cayenne pepper
2 large eggs
Flaky salt (like Maldon), to finish

For the dip:
1/2 cup tahini
1 tablespoon sour cream
2 tablespoons lemon juice
1 teaspoon apple cider vinegar
1 tablespoon tamari (or soy sauce)
1/4 teaspoon garlic powder
1 teaspoon za'atar spice blend
2-4 tablespoons water, to thin

To make the eggplant fries, preheat the oven to 425°F / 220 C. Wedge a wire rack atop a baking sheet (so the fries will be slightly elevated and not directly touching the baking sheet).

Cut the eggplant into 1/2-inch thick rounds. Then cut each round into 1/2-inch thick spears. Set aside.
Pour the flour into a small bowl. Beat the eggs together in another small bowl. In a third small bowl, combine the breadcrumbs, Parmesan, za'atar, salt and cayenne.

Roll the eggplant spears in the flour, dunk them in the egg, and then roll them into the bread crumb mixture. Lay each spear close to one another on the prepared baking sheet. Bake until golden brown and crispy, about 15 minutes. Sprinkle the tops with flaky salt.

While the fries are baking, combine all the ingredients for the dip except the water in a small bowl. To thin, add a drizzle of water and stir vigorously until you reach the desired consistency.

Serve the fries with the dipping sauce while the fries are still hot.

Source: http://www.thekitchn.com/recipe-bak....-kitchn-183961

[sister herb]

Fast za´atar dip

You need:

pita bread (or some other white bread like Italian bread)
olive oil
za´atar

Dip bread to olive oil, then to za´atar. Eat and enjoy!

(And don´t forget to invite me to the table :p )

[Abu Zainab]

^ :lol: ... Easiest recipe EVER....and delicious too :p

[sister herb]

^^ Nice to know that even at once some my recipe is not too difficult... ;D

[sister herb]

Raspberry and chocolate gelato

300 g frozen raspberries
2 egg whites
1/2 cup caster sugar
100 g very good dark chocolate, smashed into little bits

Put the raspberries, sugar and chocolate into the bowl of a freestanding mixer (or a large bowl). Turn the beaters on and let the berries mush up a bit. Pour in the egg whites and turn the beaters to high speed.

Continue beating, stopping occasionally to scrape down the sides, for five minutes, until the mixture has doubled in size and is very light and fluffy. Scrape into a two-litre plastic container with a lid and freeze for at least four hours. Makes nearly two litres - which can be eaten remarkably quickly.

Note: Gelato is the Italian word for ice cream, derived from the Latin word "gelātus" (meaning frozen). In English it generally refers to varieties of ice cream made in a traditional Italian style. It is a type of soft ice cream containing a relatively small amount of air.

Source: http://kitchen-maid.blogspot.fi/2013...te-gelato.html

[sister herb]

I made pomegranate salad

1 pomegranade
1 lime (juice and zest)
1 mango
10 to 15 grapes
100 g leaf salad
4 tablespoon olive oil
100 g shrimps

Mix. Eat. Yummy.

[sister herb]

Sweet Cherry Syrup

Attachment 5343

http://media-cache-ec0.pinimg.com/23...225783460a.jpg

Makes 1 cup

1 pound stemmed sweet cherries (about 3 cups)
3/4 cup granulated sugar

Combine cherries and sugar in a medium saucepan and place over medium heat. Stir to coat cherries in sugar, and then use a potato masher to squash the cherries and release their juice (this will be easier to do once they have warmed up a bit).

Bring to a simmer, stirring occasionally, until the sugar has dissolved. Cook at a simmer, adjusting heat as necessary, and cook until cherries are soft and start to break down, about 15 minutes.

Set a strainer over a medium bowl and pour cherry mixture into the strainer. Press down on the solids until all the juice has gone through the strainer. Discard solids and chill the syrup until ready to use. Syrup will keep refrigerated for up to two weeks.

404 Page Not Found | The Kitchn

[sister herb]

Long time no see. Better start with something sweet. :p:

Chocolate Cherry Fudge

Attachment 5391

http://www.culinary.net/RecipeFileHa...CRIPTION_IMAGE

Ingredients


​
1/2 cup (1 stick) butter
3/4 cup whipping cream
2 cups sugar
12 ounces semisweet chocolate, coarsely chopped
1 jar (7 ounces) marshmallow creme
1 cup chopped slivered almonds
1 cup chopped dried cherries
1 teaspoon almond extract

Preparation

​
In heavy saucepan, combine butter, cream and sugar. Bring to a full rolling boil over medium-high heat, stirring constantly. Reduce heat to medium and continue to boil, stirring frequently, 8 to 10 minutes, or until mixture reaches 234 F / 112 C (soft ball stage).

Remove from heat; add chocolate and marshmallow creme; stir until smooth.

Add, almonds, cherries and almond extract; mix until well blended.

Pour mixture into 9-inch square pan lined with buttered foil. Refrigerate until cool; cut into 1 1/2-inch squares. Store in airtight container in refrigerator.

​
Serves

​
Makes 3 dozen pieces

Source: http://www.culinary.net/articlesfeat...l.aspx?ID=1937

[sister herb]

Chocolate Covered Honeycomb Recipe

Attachment 5393



1 cup sugar
4 Tablespoons corn syrup (or golden syrup)
2 tsp bicarbonate of soda (baking soda) sifted into 1 tablespoon of water
Dark chocolate/chocolate bark, for melting

Line a rectangular Pyrex dish (or similar) with baking paper, ensuring the paper comes up a few inches over the edges of the dish.

Use a pot bigger than you think you need. Over medium heat, melt the sugar and syrup in a pan for about 5 minutes, stirring gently. Increase the heat to boiling as the mixture becomes more liquid and the sugar dissolves. Once the entire surface is boiling gently, cook without stirring for about 10 minutes until you achieve a golden brown colour. Quickly sprinkle the dissolved bicarbonate of soda over as wide an area as possible and stir through as quickly but gently as you can – be sure to take only a few seconds, or you’ll lose the volume. Don’t worry if tiny specks of baking soda remain – it won’t really affect the final product. The mixture will froth up in a volcanic-like eruption and the trick is to combine the bicarb while bursting the bubbles as little as possible.

Pour into your dish and leave to harden.

One hardened break into large pieces and dip carefully into melted dark chocolate. Using a fork, tap the edge of the block so that excess chocolate runs off and into the bowl. Place onto a clean sheet of baking paper to harden. When done, store in an air tight container – do not place in fridge or near moisture as it will weep and melt into an mess.

Source: http://candyaddict.com/blog/2008/04/...ipe-honeycomb/

[MuslimInshallah]

Oatmeal Chocolate Chip Cookies


1 Cup butter
1 Cup brown sugar
2 eggs
2 Teaspoons vanilla extract
1 1/4 Cup flour
1/2 Teaspoon baking soda
1 Teaspoon salt
3 Cups rolled oats
1 Cup chopped walnuts
2 x 100g milk chocolate, chopped


Preheat oven at 325°F(165°C). Melt butter and beat with sugar. Then add eggs and vanilla. When uniform, add mixture of flour, baking soda and salt. When the batter is smooth, add oats, walnuts and chocolate and mix till uniform. Let rest a few minutes, till the mixture stiffens a little and easily makes little balls (about 1 inch diameter) when rolled in your hand. Put the balls onto an ungreased baking sheet. Flatten the balls and bake for 12 minutes.When you take the baked cookies out, leave for a few minutes, then transfer to a baking rack to cool.


Cookies are best warm. If they have cooled completely and the chocolate has hardened, for best results, put for 15 seconds in the microwave to soften the chocolate just before eating.


These cookies don't look particularly amazing (though if you drizzled them with chocolate, they would look nicer), but they taste really delicious. (smile) We don't usually need to microwave many...

May you enjoy these cookies and remember Allah, the Provider.

[sister herb]

Pistachio Mascarpone Fig and Honey Tartlette

http://ahealthylifeforme.com/wp-cont...e-1024x682.jpg

Ingredients

Tart shell
½ cup powdered sugar
1½ cups all-purpose flour
¾ cup butter, softened
¼ cut shelled pistachios, chopped

Filling
16 ounces Mascarpone Cheese
¼ cup brown sugar
½ cup cold Heavy Cream
1 teaspoon Vanilla Extract
1 tablespoon lemon zest from organic lemon (about 1 lemon)

Topping
12-18 Figs, depending on size
¼ cup honey

Note: If you can´t find fresh figs, use canned peaches instead.

Instructions

Tart Shell:
Preheat oven to 350 degrees / 175 C.
Combine powdered sugar, flour, and butter in a food processor, mix until ingredients form a ball.
Dump ball onto counter and divide into 6 parts. Place a part of the dough into each individual tart pan with removable bottom.
Push dough down along pan going up sides. Push into all the indention on side of pan. If you have a small rolling-pin (the kind for pies & pizzas) this works wonderfully.
Add about a spoon full of chopped pistachios to each tart and lightly press into dough.
Bake for 10-12 minutes, until lightly browned.
Cool completely before filling.

Filling:
In an electric mixer with a whisk attachment add mascarpone, brown sugar, heavy cream and whisk on medium high for a minute.
Add the vanilla extract and lemon zest and continue to whip just until stiff peaks. Do not overmix.
Spoon the filling into the cooled tart shell, and smooth with a spatula or off set knife.

Topping:
Cut stem off figs and cut into quarters length wise.
Place cut figs on top of filling in a circular pattern
Drizzle with honey
Store in refrigerator covered until ready to serve.

Source: http://ahealthylifeforme.com/pistach...ney-tartlette/

[sister herb]

Papaya Tutti Frutti

Attachment 5394


Tutti frutti means “all fruits” in Italian. It is a candy made by dicing up dried mango, papaya, apricots, cherries and other fleshy fruits and preserving them in brandy. Classically tutti frutti is used in ice cream and confections like spumoni. Spumoni is a special Italian dessert made of layers of ice cream, whipped cream, candied fruit and nuts.

Indian tutti fruity or tutti fruity is often used in making cake, cookies, biscuits and ice cream. Usually it is easily available in market. If it gets hard to find tutti fruity in market make it in your home with ease.

Here we are going to make use of raw papaya to make a yummy tutti frutti which is very easy to make with less ingredients.

Ingredients

Granulated sugar - 2 cups
Raw papaya - 400 gm
Food colour - Green,yellow and red - 1-2 pinch
Vanilla essence - 1-2 drops

Method

Step 1
Peel the papaya, remove stalk and skin part of the raw papaya. Remove the seeds and soft white layer in the the inner part of papaya. Cut the papaya into small pieces as small as possible.

Step 2
Take enough water in a deep pan to blanch the papaya. When the water boils add the papaya pieces and cover and cook for 3 mins. After 3 mins turn off the stove and let them sit for 5 mins covered. After 5 mins remove the cover off and in this stage they become transparent and strain the papaya .

Step 3
In another pan add sugar and 2 cups water. Boil them till the sugar dissolves. After the sugar completely dissolves add the strained papaya pieces to it . Now cook them till the sugar syrup form one string consistency, it should become thick. Stir them in between.

Step 4
Once the one string consistency is attained remove the pan from stove and add 2-3 drops of vanilla essence. Now we are going to divide the papaya dipped in sugar syrup in to three parts as I am going to make them to three different colours.

Step 5
Take three bowls add 1-2 pinch of red, yellow and green food colour respectively. Now add half of the papaya with syrup in red colour and half in the green colour,and half to the yellow colour.

Step 6
Let it sit for 24 hours so that the tutti frutti soaks well in the colour and sugar. After 24 hours strain the papaya completely from the syrup.

Step 7
Now spread the papaya pieces on a kitchen towel or a wire net dry them on open air till they are not sticky when you touch them . Note: It is better to use a wire rack especially in winter so that it dries of soon from all the sides.

Step 8
Store them in an air tight container when they are nice and dry and use them in cakes, cookies, pudding and ice creams.

Step 9
Yummy Tutti Frutti is ready to use.

Source: http://dinetable.com/recipe/tutti-fr...papaya-recipe/

[sister herb]

Banana Sheera (Indian-style sweets, banana and semolina pudding)

http://spiceinthecity.files.wordpres...pg?w=600&h=400

Ingredients:
1 cup Semolina (Sooji/ Rava)
2-3 very ripe Bananas, chopped
10 Cashew nuts, chopped
10-12 Raisins
2 Cardamoms, seeds powdered
3 tablespoons + 1 teaspoon Ghee
4 tablespoons Sugar (add more or less, as required)
2 cups Milk

Directions:

In a pan, dry roast the semolina over a low heat till fragrant. Do not brown the semolina. Keep aside.

In the same pan, heat 1 teaspoon ghee and fry the chopped cashew nuts and raisins. Empty onto a plate and keep aside.

In the same pan, heat the rest of the ghee and add the roasted semolina and fry for 2-3 minutes till the semolina starts browning slightly.

Add chopped bananas and cook for a few minutes.

Add the hot milk and keep stirring till the mass comes together and the milk starts getting absorbed into the semolina.

Add the sugar and mix well.

Add the fried cashew nuts and raisins. Add the powdered cardamom.

Simmer for 2-3 minutes, while stirring continuously.

Serve the banana sheera hot or warm.

Source: http://spiceinthecity.wordpress.com/...sserts/page/2/

[sister herb]

Caramel Syrup

Attachment 5397
http://3.bp.blogspot.com/-FHYKMqnyHN...amel+syrup.jpg

3/4 cup evaporated milk
3/4 tablespoon vinegar
1 cup granulated sugar
1/2 cup brown sugar
1 stick salted butter
2 tablespoons corn syrup
1 teaspoon baking soda
1 teaspoon vanilla

Add 3/4 tablespoon of vinegar to 3/4 cup of evaporated milk and let it sit for about 5 minutes. While waiting, put the sugars, butter and corn syrup in a large pot. Start to warm over medium heat. Once the 5 minutes is up, add the evaporate milk mixture and the baking soda. The mixture foams up so make sure your pot is large enough. Bring to a boil over medium heat and then turn down to low. Cook on low for about 8 minutes stirring constantly. I used a flat bottom wooden spoon to stir and scrape the bottom. As the caramel cooks, it turns into a lovely golden color. It will darken more when the vanilla is added. Remove from heat and add the vanilla. Mix well.

Source: http://www.thegunnysack.com/2012/06/...mel-syrup.html

[sister herb]

Apple Carrot Zucchini Bread - Gardener´s Bread

http://2jdrz2dngiz2lydmrg17fj1ee6.wp...hini-bread.jpg

1 cup unsalted butter, melted
2 cups granulatd sugar
3 eggs, room temperature
1/4 cup fresh orange juice
1 Tbls vanilla extract
3 1/4 all-purpose flour
1/2 tsp salt
2 1/2 tsp baking powder
3/4 tsp baking soda
1 Tbls cinnmamon
pinch of ground cloves
pinch of ground nutmeg
2 cups shredded carrots
1 cup shredded zucchini (unpeeled)
1 cup diced, peeled apple
1/2 cup pecans, chopped (optional)

Frosting
1/2 cup cream cheese, softened
1/4 unsalted butter, softened
2 - 3 cups powdered sugar
1-3 Tbls orange juice as needed

Instructions

Preheat oven to 350 degrees F/175 C.
Grease and flour two 8x4 inch loaf pans.
Blend butter, sugar, egg, orange juice, and vanilla together.
Combine flour, salt, baking powder, baking soda, cinnamon, cloves, and nutmeg together.
Fold dry ingredients into wet along with carrots, zucchini, apples, and pecans.
Pour into prepared pans.
Bake until golden brown, approximately 1 hour, or until loaves spring back when gently pressed with fingers.
Let cool before icing.

Frosting

Cream together cream cheese and butter. Add in powdered sugar and continue mixing. Drizzle in orange juice until desired consistency is achieved.
Frost bread and enjoy!

http://www.momontimeout.com/2013/07/...-bread-recipe/

[sister herb]

Herbal Cough Drops


Coughs can sometimes be the most debilitating part of a cold or flu. Persistent coughs can keep someone from sleeping and cause a lot of pain. Generally we don’t want to suppress a cough unless it is a last resort to restore someone’s sanity. Instead we may employ herbs to support a cough, thus helping to relieve it. A conversation about herbal stimulating and relaxing expectorants as well as demulcents and anti-spasmodics could be an article in itself! Instead I leave you with this recipe, a hard candy type cough drop, great for those tickly, persistent coughs that can keep you up at night.

http://1.bp.blogspot.com/-56fq-a8xOn...CoughDrops.jpg

Ingredients

1/2 cup of super strong herbal tea

2 cups of sugar

3/4 cups of black strap molasses


also useful is a candy thermometer and a hard candy mold


(I know what you are thinking, yes, this recipe does call for a lot of sugar. It is not an appropriate recipe from someone with blood sugar issues.)


To begin prepare your hard candy molds for the mixture OR grease a cookie sheet. Also have a small cup of cold water nearby.

The 1/2 cup of super strong herbal tea can use a variety of different herbs. My latest favorite is equal parts bee balm (Monarda spp.), sage (Salvia officinalis) and rosemary (Rosmarinus officinalis). Horehound (Marrubium vulgare) is, of course, famous as a cough drop as well.

To make these, blend all ingredients in a medium to large saucepan. Stir constantly on high heat until the temperature reaches 300 degrees F / 149 C, OR the mixture solidifies when dropped into the cool water.

Once it is ready, pour into the hard candy molds (or greased cookie sheet), let cool and then store until needed. Some people coat each piece of candy with powdered sugar to keep it from sticking to one another. Powdered herbs (rose petals, yum!) can be used as well.

http://www.methowvalleyherbs.com/201...-for-cold.html

[hisnameiszzz]

Tasty Minced Meat Quick Style

I made the above recipe with my Mom the other day and it went down a treat.

500g of minced meat (chicken or lamb, we used lamb).

2 large onions, finely chopped.

4 fresh tomatoes or a 300g tub of tomato passata sauce.

2 table spoons of oil.

2 cloves of garlic.

Spices including salt, turmeric, chillie, paprika (for the red colour) and any other spices you may wish to add.

The method is really easy. Put the oil in a cooking pot, followed by the onions which you need to brown. Add the minced meat and mix well. Add all the other ingredients and it's done in about 15 to 30 minutes. No huge processes to follow and no tadka to make (coming from a Gujerati family, you processes normally take a day or two!). Perfect for a busy lady or gent who doesn't have too much time on their hands.

You can have the above with chappatis, or rice. You could even make chuck in some spaghetti and make spaghetti bolognaise with it. Or if you are feeling adventurous, get a long piece of bread (what do they call them, pourboys or something) and make a nice long sub sandwich with additional toppings.

[hisnameiszzz]

Salaams all.

Just to say my Mom absolutely loves all the recipes you guys have posted on here. She is fascinated with the end products. She thinks you are all super intelligent and fabulous cooks.

Thanks so much to all of you for bringing a smile of happiness to my Mom's face.

[sister herb]

Wa alaykumussalam

Nice to know that your Mom likes these recipes. Send my salam to her. Here is one more:

Snowman Chocolate Mousse

Attachment 5398

You need:

chocolate mousse
vanilla ice cream
cookie crumbs
slices of carrot

Create your snowmen like in the picture. If you don´t like to make it as snowman- like, just leave nose and eyes away and decorate it by cookies crumbs. Then it is Ice cream chocolate mousse.

Attachment 5399

Chocolate Mousse

5 ounces bittersweet chocolate, coarsely chopped
3 ounces milk chocolate, coarsely chopped
1/3 cup whole milk
3 tbsp granulated sugar
1/2 tsp vanilla extract (make sure you use only halal one)

Place both chocolates in the bowl of a food processor and process until finely ground. Leave the chocolate in the bowl.

Combine the milk and sugar in a small saucepan and bring to a boil over medium heat. With the food processor running, pour the hot milk mixture through the feed tube and process until the chocolate is completely melted. Scrape down the sides of the bowl, add the vanilla, and process until blended. Scrape mixture into a large bowl.

Gently fold one-third of the remaining whipped cream into the chocolate. Fold in the rest of the whipped cream until completely blended. Scrape the chocolate mousse over the peanut butter mousse layer. Loosely cover the cake and freeze for at least 1 hour, until firm.

[hisnameiszzz]

Salaams.

Sister Herb, she says Walaykumsalam. Bless her, she doesn't understand the Internet and she thought I was talking to you on the phone.

Please make dua for us, we are going through some very trying times.

Anyway, back to the cookery section, sorry I have taken over with my chat chat.

[sister herb]

Halal Marshmallow Snowmen in the Hot Chocolate Bath

http://i41.tinypic.com/5nlq29.jpg

Make your hot chocolate as you normally would, throw some whipped cream on top, throw in a candy cane (they dissolve in the hot chocolate and make it taste minty, yum!) and toss some food marker decorated marshmallows on top.

Halal Marshmallows

400 g (14 oz) sugar
200 g (7 oz) golden syrup or light corn syrup
50 g (2 oz) icing (confectioners) sugar
50 g (2 oz) cornflour (cornstarch)
2 tbsp gelatine (halal) or agar agar
¼ tsp salt
1 tsp flavouring
½ tsp food colouring
Vegetable oil

Place the cornstarch and icing sugar in a bowl and mix well.

Place 120 ml (4 fl oz) of cold water in the bowl of a food mixer. Sprinkle on the gelatine and allow it to “bloom” for 10-15 minutes.

Add 60 ml (2 fl oz) of water to a pan and pour in the sugar and the corn syrup. Bring to the boil.

Continue to boil gently. When the temperature of the sugar reaches 120°C (250°F) remove it from the heat.

Turn on the food mixer to a low speed. Slowly pour the sugar mixture into the water/gelatine mixture.

Once all the sugar has been added, add the salt and whisk at high speed for about 10 minutes. The mixture should turn pale and may even start to climb up the mixing blades!

Stop the mixer. Add in your chosen flavouring and food colouring and restart the mixer. Stop when the mixture is homogenous.

Lightly oil a flat-bottomed dish and line with baking paper. Lightly oil the baking paper and dust with the icing sugar/cornstarch mixture. Pour in the marshmallow mixture and leave to set for a few hours.

Lift the marshmallow out of the dish and place upside-down on a surface dusted with the icing sugar/cornstarch mixture.

Peel off the baking paper.

Lightly oil a knife or, better yet, a pizza cutter and cut the marshmallow into squares.

Dredge each square in the icing sugar/cornstarch mixture and knock off any excess. Store in an airtight container.

Tips

If you are using an alternative to gelatine please read and follow the general instructions for use on the packet. You may need to predissolve the substance.

There are all sorts of things you can use to flavour marshmallow:

– Peppermint oil
– Vanilla essence
– Rose water
– Orange water

http://4.bp.blogspot.com/-lF0qtLwv9g...ble+Lables.jpg

[sister herb]

Rose Petal & Pistachio Meringues

Attachment 5415

Ingredients

4 egg whites, at room temperature
2 tsp rose water
60g shelled, unsalted pistachios, roughly chopped

Rose Petal Sugar

240g caster sugar
small handful of rose petals

In order to make these meringues you will need to make the rose petal a week or two in advance. I washed my rose petals first but if you do this they need to be thoroughly dry before using them. Put the sugar and rose petals in a pestle and mortar and gently bash them together before tipping both the petals and sugar into a dry jar which should then be sealed.

Whenever you make meringues always ensure there is no grease in the bowl or on the whisk, they should be really clean. Prepare a baking sheet or tray with baking parchment which should be non-stick and preheat the oven to 150c/130c fan/gas 2.

Seperate the eggs into whites and yolks and then put the 4 egg whites in your clean bowl, beat until stiff. Add the rose petal sugar, a spoonful at a time, to the egg whites whilst whisking. Beat well after each spoonful until you have added all the sugar, this should make the mixture stiff and glossy.

Add the rosewater...the initial recipe said 1 tsp but the meringues didn't necessarily taste that much of rose, so if I was going to make these again I might add 2 tsp...but you can choose. Also add two thirds of the pistachios and fold them in with a metal spoon.

The mixture is now ready, spoon it onto the baking tray in large dollops. Scatter the remaining third of the pistachios over the top of the meringues before putting them straight in the oven. As soon as they go in you should turn the temperature down to 110c/90c fan/gas 1/4. Bake the meringues for an hour and a quarter, you should be able to lift them off the baking sheet without them sticking. Finally, turn off the oven and leave the meringues in until they dry out and the oven temperature has cooled. This could even be overnight. These meringues will keep in an airtight tin for 3-4 days.

Source: http://lauralovescakes.blogspot.fi/2...meringues.html

[Qurratul Ayn]

:salamext:

Halal Marshmallow Snowmen in the Hot Chocolate Bath

Now that, I love the sound of

Rose Petal & Pistachio Meringues

And this, my husband loves the sound of

:jz: for your wonderful recipes again, my dear sister herb :D

[sister herb]

Salam alaykum

You are welcome dear sister. Nice if some recipes here can make people happy (and fill their stomachs too). I saw that image of halal marshmallow snowmen in their hot bath didn´t show up. I try again:

http://www.palsharing.com/i/00035/tb25pplb3cdc.png

:statisfie Aren´t they cute?

[sister herb]

Happy Face Cookies :giggling: Smiley Cookies

http://www.palsharing.com/i/00035/1n781vwkjdt8.jpg

Yield: about 2 dozen large cookies


For the cookies:
4 cups (16 oz.) cake flour

½ tsp. baking powder

½ tsp. salt

16 tbsp. (2 sticks) unsalted butter, softened but still cool

1¾ cups (12¼ oz.) sugar

2 large eggs, at room temperature

1 tsp. vanilla extract

1 cup milk


Preheat the oven to 375 F/190 C. Line 2 large baking sheets with parchment paper. In a large bowl combine the flour, baking powder and salt. Whisk to combine, and set aside.

In the bowl of an electric mixer, beat the butter on medium speed until smooth and creamy, about 30 seconds. Add in the sugar gradually, increasing the speed to medium-high and beating until light and fluffy, about 3 minutes. Scrape down the sides of the bowl. Blend in the eggs and vanilla at medium speed until combined, about 30 seconds. With the mixer on low speed, beginning and ending with the flour mixture, alternately add the flour mixture in four additions and the milk in 3 additions just until combined.

Using a ¼-cup measuring cup and a spoon (or a 1/4 cup scoop), place six ¼-cup mounds of dough a generous 2 inches apart on each baking sheet. (The “dough” will seem more like cake batter, and you will probably think you went wrong somewhere. Don’t worry, it’s supposed to be thin but still scoopable – think the texture of sour cream.)

With moistened fingers, gently press each mound of dough into a disk 2½ inches wide and ¾ inch thick. Bake until the centers of the cookies are firm and the edges are just beginning to brown, about 18-20 minutes, rotating the baking pans halfway through the baking time or baking only one pan at a time if your oven heat is somewhat uneven – the batter will hold while you bake the batches. Cool the cookies on the baking sheets for 2 minutes. Use a wide spatula to transfer the cookies to a wire rack. Repeat with the remaining dough. Let cookies cool completely before icing.


For the vanilla icing:

¼ cup light corn syrup

1/3 cup water

5 cups (20 oz.) confectioners’ sugar

½ tsp. vanilla extract

food coloring (yellow or other color of your choice)


For the chocolate icing:

3 oz. chocolate chips

1 tbsp. unsweetened cocoa powder

Milk, as needed (about 1 tbsp.)

3/4 cup of the vanilla icing


To make the icing, melt the chocolate in a medium bowl set over a saucepan of simmering water or on low heat in a microwave safe bowl. Remove from the heat and set aside. In a medium saucepan, combine the corn syrup and water and bring to a boil or alternatively bring to a boil in a large glass measuring cup in the microwave. Remove from the heat and whisk in the confectioners’ sugar and vanilla until combined. Remove 3/4 cup of the icing to use in the chocolate glaze, then whisk in enough of your food coloring of choice to get the color shade you want.


To make the chocolate icing, transfer ¾ cup of the vanilla icing to the bowl with the melted chocolate and stir to combine.

Whisk in the cocoa powder and milk as needed to make a lightly thin, but pipeable glaze. Set aside.


To glaze the cookies, place the cookies on wire racks set over waxed paper or foil. Use a small offset spatula to spread about 2 tablespoons of the vanilla icing on half the flat side (bottom) of each cookie. Tilt the cookie and run the spatula around the edge to scrape off excess icing. Allow to harden slightly, only about 5 minutes, before piping the chocolate on. To pipe the chocolate, stir the glaze to loosen it enough to place it in a quart size plastic zip top bag. Snip a small corner off the bag just small enough to pipe. Pipe your designs on the cookie while the coloring glaze is just slightly set – this will let the chocolate set into the vanilla glaze but without letting it spread too much. Notes: If either of the icings begins to thicken, stir in milk 1 teaspoon at a time as needed. Allow the decorated cookies to set at least 1 hour before serving. The cookies can be stored in an airtight container layered between sheets of parchment paper for up to 3 days.


Source: http://www.phemomenon.com/happy-face-cookies/

[The-Deist]

Can anyone give me any recipe on how to make your milk thicker:creamier something fast please (I think i am a little lazy ;D )
JazakaAllahu khair

[Tania]

Can anyone give me an avocado recipe for breakfast? Something very easy to cook, not very complicated. Thank you.

[sister herb]

Can anyone give me an avocado recipe for breakfast? Something very easy to cook, not very complicated. Thank you.

I have something: avocado, breakfast and easy.

Eggs Baked in Avocado

http://1.bp.blogspot.com/-XhqwY0K2zZ...0/Main+pic.JPG

Servings: 1

1 small egg
1 slice of avokado
sea salt
black pepper

1. Scrape off some avocado to create more space to contain one egg.
2. Crack egg in a separate bowl rather than directly onto the avocado. This way you can control how much of the whites to pour in.

Bake it in the oven at 180C for about 15 minutes. Before serving, sprinkle some sea salt and cracked black pepper over the eggs.

Note: If egg is too large or egg white has too much, result may looks as:

http://3.bp.blogspot.com/-lPaxSAYvGK...00/Initial.JPG

But no problem, it is tasty anyways.

Source: http://phonghongbakes.blogspot.fi/20...n-avocado.html

[The-Deist]

Can anyone give me any recipe on how to make your milk thicker:creamier something fast please (I think i am a little lazy )
JazakaAllahu khair

cmon nobody has a recipe for this??? imsadimsadimsad

[sister herb]

Can anyone give me any recipe on how to make your milk thicker:creamier something fast please (I think i am a little lazy ;D )
JazakaAllahu khair

For what kind of food/drink you need thicker milk? Some techniques:

http://www.thekitchn.com/how-to-frot...-kitchn-100716

http://www.wikihow.com/Make-Cream-from-Milk

Note: make sure you are using halal gelatin.

[The-Deist]

For what kind of food/drink you need thicker milk? Some techniques:

I want to drink it and make it taste creamier and make the texture thicker (maybe like a milkshake/smoothie) heard mixing butter (but just how I don't know) with it is good and I want to drink the milk as it is and if it helps I have both pasteurized milk and raw (might need to boil it hough) anything would be appreciated
JazakaAllahu khair
And May Allah (swt) reward all of you fo your efforts
Aameen

[sister herb]

Pizza base without flour


Take five eggs. Separate the egg yolks and egg whites. Whisk the egg whites until stiff and add the yolks mixed among each other. Season with salt and spread the mixture on baking paper on a baking tray. Bake in the bottom of a 200-degree oven for 10-15 minutes. Add toppings and bake for about 15 minutes.

You can flavor the base also with chilli, garlic and grated cheese.

[The-Deist]

Assalamu alaikum wa rahmatullahi wa barakatuh
Going to just post a few links if it is legit :D

http://kidscooking.about.com/od/icec...-Milkshake.htm

http://www.thekitchn.com/how-to-make...e-kitchn-93414

BTW I haven't tried any of hese rcipes but I got a good feeling abou them :D

[BeTheChange]

Pizza base without flour


Take five eggs. Separate the egg yolks and egg whites. Whisk the egg whites until stiff and add the yolks mixed among each other. Season with salt and spread the mixture on baking paper on a baking tray. Bake in the bottom of a 200-degree oven for 10-15 minutes. Add toppings and bake for about 15 minutes.

You can flavor the base also with chilli, garlic and grated cheese.

What a brilliant idea - have you tried making one? Does it taste as good as pizza's with flour?

Jazahka Allah

[sister herb]

The egg pizza base hasn´t very much taste of anything but it replace the normal base (and it is gluten-free) and makes your pizza more juicy and moist. The toppings are those whose give the taste to your pizza. And of course, it is super easy to make.

http://1.bp.blogspot.com/-HYsO1Yyn5Z...pizza+koll.png
left: egg pizza base before baking / right: after baking with toppings

By the way, it doesn´t taste as omelette even it is made only by eggs.

http://2.bp.blogspot.com/-ZdQZTXTeuo...0/IMG_0920.jpg

[sister herb]

Potato Chip Cookies

Attachment 5429

1 lb butter
1 c sugar
2 T vanilla
3 1/2 c flour
1 1/2 c plain potato chips
Powdered sugar
---
Combine butter, sugar and vanilla: cream thoroughly.
Add flour.
Crush chips and add to mixture, working in by hand.
Drop by heaping teaspoon on ungreased sheet.
Bake 15 minutes at 350.
Roll in powdered sugar while still warm.
Makes 7-8 dozen.

[The-Deist]

Potato Chip Cookies



1 lb butter
1 c sugar
2 T vanilla
3 1/2 c flour
1 1/2 c plain potato chips
Powdered sugar
---
Combine butter, sugar and vanilla: cream thoroughly.
Add flour.
Crush chips and add to mixture, working in by hand.
Drop by heaping teaspoon on ungreased sheet.
Bake 15 minutes at 350.
Roll in powdered sugar while still warm.
Makes 7-8 dozen.

What do these taste like?

[sister herb]

It´s like a mix of sweet and salty flavors. Easy to make. You must try to know if you like it or not. :p

[The-Deist]

You must try to know if you like it or not.

Most likely yes been living in Finland. They have almost everything :giggling: with potatoes, but I live right now in Algeria I fear that we don't have the ingredients to make this 'if we ever do)

[sister herb]

Most likely yes been living in Finland. They have almost everything :giggling: with potatoes, but I live right now in Algeria I fear that we don't have the ingredients to make this 'if we ever do)

In Algeria hasn´t potato chips? Hmmm... have you corn chips? Or any kind of chips? I think that pretzels (salt sticks) can also replace chips (in emergency cases).

Or then you just saved from my strange recipe and you can breathe a sigh of relief. :phew

[The-Deist]

In Algeria hasn´t potato chips?

We have but I don't even want to decribe waht they taste like :exhausted We do have Pringles but it's expensive and I don't know what our family (the ones who actually would cook it) would even find the recipe good you see they can't tolerate (Allahu Alam) most things I bring from Finland (Gave them Liquorice aka salmiakki they couln't even swallow them but I feel bad that I wasted such a good treat :raging: )

And Allah knows best

Edit: we might not also have the vanilla thing

[sister herb]

Someone in this world doesn´t like salmiakki! Incredible! Now I am so stunned... ;D

I have to take a piece of blueberry pie to calm my nerves.

Attachment 5433

Blueberry Pie

1 portion of basic sweet yeast dough
1 egg for glazing

500 ml (about 250 g) blueberries — fresh or frozen
100 ml regular sugar
1 tbsp potato flour

Prepare a basic sweet yeast dough according to the instructions given here: http://www.dlc.fi/~marian1/gourmet/15_6.htm

After leavening the dough, punch it down and lightly knead it. Let the dough rest for about 5 minutes to relax the gluten.

Divide the dough into pieces, each weighing about 45 to 50 grams. Roll the pieces into small, flat buns between your palms. Place the buns on a baking sheet covered with parchment paper, cover with a damp towel and let rise until they are doubled in size.

Take a regular drinking glass with a flat bottom. Dip the bottom of the glass in flour and press a deep hollow in the centre of each bun. Be careful not to pierce the bottoms of the buns.

Prepare the filling by mixing the blueberries with jam sugar, or with regular sugar and potato flour. Frozen blueberries do not have to be defrosted. Brush the edges of the buns with egg wash and spoon some blueberry mixture in the hollows to fill them.

Bake the pies at 225 °C for about 10 minutes, or until the buns are golden and their bottoms are no longer doughy.

Note: if eating blueberries for the first time, you should note that they will stain your mouth and teeth purplish-blue, though not permanently!

Additional information:

Instead of several small pies, you can also bake one or two large pies. Roll out the dough into a thin, flat rectangle, large enough to line the bottom and sides of a rimmed baking sheet, about 35 × 40 centimetres wide and 3 centimetres deep (or use two smaller pans).

Double or triple the amount of filling, pour in the pan(s) and let rise for about 20 minutes or so. Brush the edges with egg wash and bake at 200 C for about 25 - 30 minutes. Let the filling set for a while, cut the pie in squares and serve while warm. In addition, you may serve vanilla ice cream or vanilla sauce.

Instead of blueberries, you can use the same amount of fresh or frozen other berries.

Source: http://www.dlc.fi/~marian1/gourmet/15_32.htm

[The-Deist]

Someone in this world doesn´t like salmiakki! Incredible! Now I am so stunned...

One does not simply laugh when someone doesn't like salmiakki laku isn't that good

[sister herb]

Well, it´s hard to find anyone outside of Nordic countries who would like it. Some do I know.

[sister herb]

Cocoa and coffee brownies

This recipe produces cake-like, rather soft and light-textured brownies.

batter:
200 g butter
150 ml sugar
3 eggs
250 ml flour
100 ml cocoa powder
2 tsp baking powder
2 tsp vanilla sugar
100 ml freshly brewed strong coffee, preferably espresso
(100 ml chopped almonds)

icing:
1 portion of cocoa and coffee icing
First brew the coffee and set it aside to cool thoroughly.

Beat the soft butter and the sugar until pale and fluffy. Add the eggs one at a time and beat until smooth. Combine the flour, baking powder, cocoa powder and vanilla sugar and add to the batter through a sieve. Stir gently to mix, using a spatula or a balloon whisk.

Stir in the chilled coffee (and the almonds). Line a square-shaped cake pan (about 22 cm × 30 cm × 3 cm) with parchment paper, pour in the batter and spread it evenly in the pan with a spatula, smoothing out the surface. Bake at 200 °C for 15 - 25 minutes, or until a cake tester/toothpick comes out clean. Let the cake cool.

Frost the cake with cocoa and coffee icing and let it set at room temperature. Cut the cake in pieces and serve with vanilla ice cream, vanilla sauce, vanilla-flavoured whipped cream, strawberry, raspberry, mango or other fruit sauce, etc.

-----------------------------

COCOA AND COFFEE ICING
25 g butter
25 ml freshly brewed strong coffee, preferably espresso
200 ml icing sugar
2 tbsp cocoa powder
1 tsp vanilla sugar
Mix together the icing sugar, cocoa powder and vanilla sugar. Melt the butter in a small saucepan and mix in the coffee.

Add the dry ingredients through a sieve and mix until thoroughly blended. Immediately spread or pour the icing on a cake, brownies, muffins, doughnuts, pastries, etc, and let cool until set.

I made these once again. Still very yummy.

Attachment 5435

:p

[The-Deist]

I made these once again. Still very yummy.

I think my mom used to make these:p(or something similar Allah knows best)

[sister herb]

Pink Peppermint Meltaway Cookies

Attachment 5438

The cookies are light and airy, and as their title suggests – they melt in your mouth.

1 1/4 cups all-purpose flour
1/2 cup cornstarch
1 cup butter, softened
1/2 cup powdered sugar
1 teaspoon peppermint extract
3-4 drops pink food coloring
Additional powdered sugar for coating cooled cookies

Directions:

Preheat oven to 350 degrees F/175 C. Line cookie sheets with parchment paper.

In a medium bowl, combine flour and cornstarch. Set aside.

In a large bowl, cream butter and 1/2 cup powdered sugar together until light and fluffy. Mix in peppermint extract.

Gradually add dry ingredients to creamed mixture; mix well.

Add food coloring to the dough, until you get the shade you want.

Shape dough into 1-inch balls. Place 2 inches apart on prepared cookie sheets.

Bake for 10-12 minutes or until bottoms are lightly browned. Remove to wire racks to cool.

Gently roll cooled cookies in powdered sugar.

Makes approximately 3 dozen cookies.

Source: http://alskamom.wordpress.com/2011/1...taway-cookies/

[sister herb]

Pink Coconut Ice

Attachment 5440

100 g butter
1 cup milk
6 cups icing sugar
1 teaspoon salt
1 cup desiccated coconut
2 teaspoons coconut essence
(red food color - see Note)


How to make it

Place the butter, milk, icing sugar and salt in a medium- sized saucepan and heat gently until the sugar dissolves. Bring the mixture to the boil and keep the heat sufficient to just maintain the boil, stirring only occasionally, until the mixture reaches soft-ball stage (120 C). Add the coconut and coconut essence and remove from the heat. Cool for 5 – 10 minutes, then beat until the mixture thickens. Pour into a greased tin approximately 20 x 20 cm. Allow to cool and cut into squares.

Note: For pink coconut ice add a drop of red food colouring with the coconut. For the traditional two-tone effect make a batch of white and then a batch of pink, pouring the pink on top of the set white.

Source: http://www.grouprecipes.com/23611/coconut-ice.html

[sister herb]

Creamy Rhubarb Pie

Attachment 5441

150 g butter
1 dl sugar
1 egg
2 dl wheat flour
1 dl potato flour
1 teaspoon baking powder

Filling:

5 dl rhubarb pieces
2 dl heavy cream
1 egg
2 teaspoon vanilla sugar
1 dl sugar

Cream together the butter and sugar. Add the egg, stirring well. Mix the flour and baking powder and add to the batter. Spread the dough round flan on the bottom, lift the edges a little.

Peel the rhubarb and cut them into thin pieces. Mix the cream, sugar, vanilla sugar, eggs and rhubarb pieces. Pour the mixture over the pie.

Bake 200 degrees C approx. 30-40 min. until the surface has got a little bit of color.

[Patrick]

You make me want to eat every day I come here. I wish there was free samples!:D

[sister herb]

You make me want to eat every day I come here. I wish there was free samples!:D

Hehe. Someones say that I should have a home delivery. ;D

Attachment 5442