IB Kitchen Club

[The-Deist]

Hehe. Someones say that I should have a home delivery.

Congratulations that was the 1000th post. Maybe you should have a company or sell them in the same way they are sold in the tori (market maybe in English? ) The same way they have in Myyrmaki if you have been there.

[sister herb]

We have tori here too in my city but I make my sweets and cakes just sometimes and a small amount at a time. :D But interesting idea anyways.

[The-Deist]

Do you sell them? If yes for how much? And is'nt it hard to find those thing if I remember the ones that are called laku potko I think the ones that are long and might have combinations of different flavors. But I like Noita Putki (Witch tube? )

[Patrick]

I say sister herb needs her own bakery or restaurant. Obviously called sister herb's. I'd try to make it to Finland if I could

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[sister herb]

Do you sell them? If yes for how much? And is'nt it hard to find those thing if I remember the ones that are called laku potko I think the ones that are long and might have combinations of different flavors. But I like Noita Putki (Witch tube? )

Like these?

http://www.metrilaku.fi/modules/home...f07ec6c959.jpg

To others; no they aren´t power lines but sweets.

No I am not selling my sweets in tori. Not even now.

[The-Deist]

Like these?

http://www.metrilaku.fi/modules/home...f07ec6c959.jpg

To others; no they aren´t power lines but sweets.


No I am not selling my sweets in tori. Not even now.

Where do you get them from?

I say sister herb needs her own bakery or restaurant. Obviously called sister herb's. I'd try to make it to Finland if I could

Well most of my family is in there if any of you my fellow IB members have a shop there prepare to see a medium sized family coming on your way... in shaa Allah. And if you open tem in Algeria prepare to see thousands of us if we actually invite a part of our family LOL

[The-Deist]

And I ask where can you get them so I can ask my father to bring me some :D Preferrably from Helsinki or the Vantaa area

[sister herb]

Kind of sweets like in this picture you can find from the most of tori sellings, different kind of events etc.

Or from:

http://www.metrilaku.fi/index.php

http://www.alakaarre.com/nauhalakritsa.htm (There you can find also "Noitaputki") :D

[Patrick]

Sister herb's would be huge then. There you have it 1000 customers just from striving. 1001 if I can find a way to get on a plane.

[sister herb]

Can anyone give me an avocado recipe for breakfast? Something very easy to cook, not very complicated. Thank you.

Another avocado breakfast recipe:

Avocado-Egg Breakfast Pizza

http://3.bp.blogspot.com/-vpJFYeiUfY...asy-as-pie.jpg

Here’s what you’ll need:

pita bread or any kind of flat bread
lemon
ripe avocado
egg
sea salt, pepper, chili flakes, cumin, cumin seed, extra virgin olive oil
feta or some other cheese (optional)

Here’s what you do:

Toast pita until crisp, mash avocado and spread on pita, drizzle with a dash of lemon, olive oil and spices, place egg cooked to your liking on top and serve.
Best as healthy breakfast or afternoon snack.
Add a sprinkling of feta over the top for a richer snack.

Source: http://blog.justinablakeney.com/201....ast-pizza.html

[sister herb]

Parmesan-Basil-Cheddar Stars

Attachment 5443

2 1/2 cups (10 oz.) freshly shredded sharp Cheddar cheese
1/2 cup butter, softened
3 tablespoons half-and-half
1 teaspoon kosher salt
1 1/2 cups all-purpose flour
1 1/2 cups grated Parmigiano-Reggiano cheese
3 tablespoons finely chopped fresh basil

Preparation

Preheat oven to 350 F/175 C.

Beat Cheddar cheese, butter, half-and-half, and salt at medium speed with a heavy-duty electric stand mixer until blended. Gradually add flour, Parmigiano-Reggiano cheese, and basil, beating just until combined.

Turn dough out onto a well-floured surface. Divide into 4 equal portions, and flatten each into a disk; roll to 1/8-inch thickness. Cut with a 1 1/2-inch star-shaped cutter. Place 1 inch apart on parchment paper-lined baking sheets. Bake 11 to 14 minutes or until golden; cool on baking sheets on wire racks 30 minutes.

Source: http://www.myrecipes.com/recipe/parm...0400000125322/

[sister herb]

Whipped Milk Ice Cream

Attachment 5444

1 can ( 13. oz. ) evaporated milk
1 1/4 c powdered sugar

Instructions

Chill the milk in the fridge overnight. It is crucial for the milk to be thoroughly chilled.

Pour into a large mixing bowl.

Whip until fluffy, about 40 seconds.

Add the powdered sugar, slowly pouring into the bowl and whip until combined.

You can add your vanilla extract ( 2 teaspoons will do ) at this point and whip until combined.

Place the bowl in the freezer for an hour.

Pull out from the freezer, whip for 1 minute and back to the freezer.

Repeat about 4 times.

Place in a container with a lid. Store in the freezer.

Enjoy!

You can add berries or fruits to get new variations to the Basic recipe.

Source: http://www.crunchycreamysweet.com/20...am-no-machine/

And of course, be carefull when eating your ice cream - this is not nice if happens: http://th38.photobucket.com/albums/e...micecreamf.gif

[sister herb]

Honey Joys

Attachment 5445

4 tablespoons honey
1 tablespoon caster sugar
100 grams butter
5 cups cornflakes
24 paper cup cake cases

Method

Preheat oven to 160 C. Melt honey, sugar and butter in a large saucepan on high heat until frothy.
Remove from heat and add cornflakes. Mix well until coated. Spoon into cupcake cases.
Place on an oven tray and bake for 10 minutes.
Allow to cool and harden in refrigerator for 30 minutes.

Note

1.Can be made up to two days ahead.
2.Very easy recipe with only one pot and spoon to be washed.
3.Ideal recipe for parents and children to make together.

Source: http://capilano.com.au/recipe/honey-joys/

[The-Deist]

Sister herb's would be huge then. There you have it 1000 customers just from striving. 1001 if I can find a way to get on a plane.

the thing is what does she cook/sell?

[sister herb]

Easy Mounds Candy Bars

http://farm9.staticflickr.com/8102/8...153eea749c.jpg

Coconut filling:
300 g desiccated unsweetened coconut flakes
300 g sweetened condensed milk
150 g butter, at room temperature

Chocolate glaze:
300 g dark or milk chocolate

Place the butter and coconut into the mixing bowl and mix thoroughly - about 1-2 minutes. Add the condensed milk and mix for another 2-3 minutes, until thoroughly combined.

Line a small baking sheet/tray/tin with a parchment/baking paper. Transfer the coconut mixture into the tin and press into a block about 2 cm/0.8 inches high. Cover and put into the fridge for about 3 hours or freezer for about 1 hour.

Remove from the fridge/freezer, transfer the coconut block onto a cutting board and cut into 2x2 cm (0.8 x 0.8 inch) cubes.

Dip them into melted chocolate to coat, then place onto the prepared tray and put into the freezer for the next day.

Source: nami-nami.blogspot.fi/2013_04_01_archive.html

[sister herb]

Peanut Butter Banana Chip Breakfast Bars

http://www.meganscookin.com/wp-conte...1992768567.jpg

Prep: 15 minutes
Cook: 20 to 25 minutes

2 cups rolled oats
3/4 cup brown sugar
3/4 cup peanut butter
1/3 cup butter, softened
2 large eggs
1 tsp. vanilla extract
2/3 cup coarsely broken banana chips

Directions

Preheat oven to 375 F/ 190 C and spray an 8-inch square baking dish with nonstick cooking spray.
Stir peanut butter, butter, eggs and vanilla; stir until well mixed. Set a side.
Mix together oats and brown sugar in a large bowl.
Add peanut butter mixture.
Spread mixture evenly into prepared pan.
Sprinkle with banana chips and press into the surface.
Bake for 20 to 25 minutes or until firm when pressed on the surface.
Let cool and cut into squares. Wrap individually in plastic wrap. May be frozen.
Enjoy!

Makes 10-12 breakfast bars.

Source: http://www.meganscookin.com/peanut-b...breakfast-bars

[sister herb]

Caramelized Honey Bananas

1 slightly under-ripened banana, sliced
1 T honey
Cinnamon
Olive oil

Drizzle oil in skillet over medium heat. Put banana slices in pan. Cook 1-2 min on each side. Meanwhile whisk together honey and 1 T water. Remove pan from heat, pour honey mix over bananas. Allow to cool sprinkle with cinnamon.

Serve with ice cream or vanilla sauce.

https://s-media-cache-ak0.pinimg.com...77bdba69fa.jpg

[sister herb]

Banana peanut butter & dark chocolate bites

Slice the banana and add peanut butter in the middle of two slices. Cover in melted dark chocolate and put for freezer for 1 to 2 hours.

https://s-media-cache-ak0.pinimg.com...bbb46bfc90.jpg

[sister herb]

Frozen Dark Chocolate Banana Cups

Makes 12 banana cups

Ingredients

1 large ripe bananas (not banana-bread-ripe--just eating-ripe is perfect)
1/2 teaspoon vanilla extract
16oz (2 cups) cups dark chocolate chips or bars, chopped
2 teaspoons coconut oil, divided

Equipment: muffin tin, paper or foil muffin liners

Directions

Place liners in 12 muffin tins. In a small bowl, mash the banana until smooth, then whisk in the vanilla with a fork. Set aside.

Place about half the chocolate in a bowl with one teaspoon of coconut. Microwave for 30 second intervals, stirring in between, until the chocolate is melted and smooth.

Use a spoon to pour a bit of chocolate in each muffin well, using the spoon to push it a bit up the sides. Place in refrigerator for 15 minutes or until set.

Once chilled and set, add a small dollop of the banana mash to each frozen well.

Add the rest of the chocolate and coconut oil to the bowl, and repeat melting process.

Top each of the cups with a few spoonfulls of the chocolate--note that you're not trying to fill the muffin tin--it should only cup up about 1/3 to 1/2 way.

Place in freezer for at least 2 hours, or until frozen.

Remove from muffin tin and store in an airtight container in freezer with a layer of wax paper in between.

http://www.alwaysorderdessert.com/20...nana-cups.html

[sister herb]

One-Ingredient Banana Ice Cream


http://p-fst2.pixstatic.com/53d70d6c.../Banana-45.jpg

Makes 2 servings, about 1 cup

What You Need

Ingredients
1 large ripe banana

Equipment
Knife
Cutting board
Airtight, freezer-safe container
Small food processor
Spatula


Instructions
1.Start with ripe bananas: They should be sweet and soft.
2.Peel the bananas and cut them into coins: It doesn't matter what shape or size the pieces are in, as long as they are chopped up into evenly-sized and somewhat small pieces.
3.Put the bananas in an airtight container: A freezer-safe glass bowl like this one is fine, or you can use a freezer bag.
4.Freeze the banana pieces for at least 2 hours: Freeze for at least 2 hours, but ideally overnight.
5.Blend the frozen banana pieces in a small food processor or powerful blender: Pulse the frozen banana pieces. We've found that a small food processor or chopper works best.
6.Keep blending — the banana will look crumbly: At first the banana pieces will look crumbled or smashed. Scrape down the food processor.
7.Keep blending — the banana will look gooey: Then it will look gooey, like banana mush. Scrape down the food processor.
8.Keep blending — the banana will look like oatmeal: It will get smoother but still have chunks of banana in it. Scrape down the food processor.
9.Watch the magic happen! Suddenly, as the last bits of banana smooth out, you'll see the mixture shift from blended banana to creamy, soft-serve ice cream texture. Blend for a few more seconds to aerate the ice cream. (If adding any mix-ins, like peanut butter or chocolate chips, this is the moment to do it.)
10.Transfer to an airtight container and freeze until solid: You can eat the ice cream immediately, but it will be quite soft. You can also transfer it back into the airtight container and freeze it until solid, like traditional ice cream.

Recipe Notes
Food processor vs. blender: We've found that a food processor works best for this, with enough room for the banana to get fully creamy and a little bit aerated. Some people do make it in a blender, but be careful; make sure your blender is powerful enough to process the frozen bananas.

Making a bigger batch: Yes, you can make a bigger batch with more than one banana! Just make sure your food processor is big enough (and powerful enough).

Mix-In Ideas

While the one-ingredient aspect of this ice cream is a big part of its charm, we don't think that loses much when it becomes two or even three ingredient ice cream. Here are a few favorite mix-ins to make it even more awesome.

Spoonful of peanut butter
Drizzle of honey
Handful of chocolate chips
A few almonds
Dollop of Nutella
Scoop of cookie butter
Tablespoon of cocoa powder
Half a teaspoon of cinnamon, cardamom, or ginger

http://www.thekitchn.com/how-to-make...e-kitchn-93414

[-Hussain-]

does anyone know any good recipes for oats?

what I do at the moment is just heat them in milk for a few minutes, make them thick and then have them with a fried egg.

I want to try something different though

[sister herb]

It depends what kind of oat recipe you are looking for as you can use them to many different kind of meals. Varieties are endless. Here is one:

Baked Oatmeal Porridge

http://www.gobbledandgulped.com/wp-c...Porridge_2.jpg

6 servings:

135 g porridge oats
70 g hazelnuts roughly chopped
75 g frozen or fresh blackberries or blueberries
2 tbsp soft brown sugar, plus more to top
½ tsp ground cinnamon
650 ml milk
200 ml natural yogurt

Firstly you’ll heat your oven to 140 C / 284 F.
Into your baking dish you’ll combine all your dry ingredients.

Toss them to combine, before adding in your milk and yogurt (or cream if using) and mixing well.

Decorate the top of your oats with your berries.

Cover your mix with foil and pop into the oven. Set your timer to 45 minutes before you crawl back into bed. After a wee nap it’s time to remove the foil, sprinkle with brown sugar and bake for a further 15 minutes to brown up the top for some textural crunch and chew. Use this time to brew a morning coffee or squeeze some juice and in no time you’ll be ready to serve up your piping hot baked oats.


Enjoy with some skinny yogurt and extra berries or as you like.


Source: http://www.gobbledandgulped.com/tag/...rridge-recipe/

[sister herb]

Or what about energy bars?

Apricot and Cashew Energy Bars

http://www.nutritionistinthekitch.co...20-398x600.jpg

Ingredients
•1 cup dried apricots
•½ cup raw cashews
•¾ cup shredded unsweetened coconut
•⅓ cup rolled oats
•2 tablespoons agave syrup*
•1 tablespoons coconut oil, melted
•2 tablespoons hemp seeds*
•¼ teaspoon sea salt

Instructions
1.Line and 8 inch baking pan with parchment paper or saran wrap, and set aside.
2.Pulse cashews in food processor until crumbly, place in a separate bowl.
3.Pulse apricots in food processor until finely chopped. Add all other ingredients to the apricot mixture and process until well combined.
4.Add the chopped cashews to the mixture and pulse until combined.
5.Firmly press the apricot mixture into the baking pan, using the flat surface of a measuring cup to create a flat even layer.
6.Place pan in the freezer for one hour, then remove and cut into 8 rectangle bars (or more or less, depending on desired size).
7.Place in an airtight container and store for up to one month in the fridge.
8.Enjoy!

*Note: If you don’t have agave syrup on hand, honey works too.

*Note: Instead of hemp seeds you can use also sesame seeds.

Source: http://www.nutritionistinthekitch.co...w-energy-bars/

[sister herb]

Apricot Cookies

http://finedininglovers.cdn.crosscas...cuits-CUT1.jpg

Ingredients
Butter 200 g, unsalted, diced
Flour 300 g, all purpose
Icing sugar 90 g
Egg yolk 2 each
Vanilla extract 5 ml
Dried apricot 150 g, finely chopped

Preparation

Put the butter and flour into a mixing bowl and rub the butter into the flour until the mixture resembles bread crumbs.

Stir in the sugar, egg yolks, vanilla and apricots and mix to a soft dough.

Form into a ball, wrap in cling film and chill for 30 minutes.

Heat the oven to 200°C (180° fan) 400°F gas 6.

Line 2 large baking trays with non-stick baking paper.

Roll out the dough on a lightly floured surface, about 5 mm thick.

Cut into about 20 rounds with a cookie cutter and place on the baking trays.

Bake for 10-12 minutes until lightly golden.

Cool on the baking trays for a few minutes, then place on a wire rack to cool completely.

Source: http://www.finedininglovers.com/reci...cipe-apricots/

[sister herb]

Crumbly Oat and Apricot Bars

http://search.chow.com/thumbnail/480...t_oat_bars.jpg

10 ounces dried apricots (about 2 cups)
3/4 cup water
3 cups rolled oats (not instant)
1/3 cup all-purpose flour
1/3 cup whole-wheat flour
1 1/2 teaspoons fine salt
8 tablespoons unsalted butter (1 stick), plus more for coating the baking dish
1/2 cup plus 3 tablespoons honey
1/2 cup packed light brown sugar
1/3 cup apricot jam
3/4 teaspoon vanilla extract

INSTRUCTIONS

1.Heat the oven to 350 F/175 C and arrange a rack in the middle. Generously coat an 8-by-8-inch baking dish with butter and set it aside.
2.Place the apricots in a medium heatproof bowl. Place the water in a small saucepan and bring it to a boil over high heat. Pour it over the apricots and let them sit until they’ve plumped up and absorbed most of the water, about 25 minutes. Reserve the saucepan.
3.Meanwhile, make the crust: Place the oats, both flours, and the salt in a large heatproof bowl and stir to combine. Place the measured butter, 1/2 cup of the honey, and the brown sugar in the reserved saucepan. Bring to a boil over medium-high heat and cook, stirring occasionally, for 5 minutes. Immediately pour the butter mixture over the oat mixture and stir until the oats are evenly coated. When the mixture’s cool enough to handle but still warm, use a measuring cup to evenly press half of it (about 1 1/2 cups) into the bottom of the prepared baking dish; set it aside.
4.Using a slotted spoon, transfer the apricots to a food processor fitted with the blade attachment and discard any remaining liquid. Add the remaining 3 tablespoons of honey, the jam, and vanilla extract to the food processor and process until the mixture is mostly smooth (some small pieces will remain), about 1 minute.
5.Spread the apricot filling evenly over the oat base. Evenly sprinkle the remaining oat mixture over the apricot filling and gently press it in with your fingers.
6.Bake until the top is browned, about 30 to 40 minutes. (If you’re using a glass or ceramic baking dish, it may take 5 minutes longer.) Remove from the oven to a wire rack and let cool completely before cutting into squares, about 1 to 2 hours.

Source: http://www.chow.com/recipes/10920-cr...d-apricot-bars

[sister herb]

Marillenknödel- Austrian Apricot Dumplings

http://goodcookbecky.files.wordpress...pg?w=300&h=300

adapted from a traditional recipe used in Austria

Serves 6

Dough:

•8 oz cream cheese
•1 large egg
•1/2 tsp salt
•6 Tbsp flour (plus more if needed)

Breadcrumb coating:

•1/4 cup butter
•1/2 cup dry plain breadcrumbs
•1/2 cup sweetened flaked coconut
6 apricots (or plums- or even large strawberries)

Instructions:

Mix cream cheese, egg and salt together. Gradually add flour – enough to make the dough not overly sticky and easy to handle, but soft and pliable. Split the dough into 6 equal size balls. Flour a pastry board and us a rolling pin to gently make small discs of dough. Roll the apricots in flour and place in center of the dough rounds. Gently wrap the dough around the fruit and seal the seams. Repeat with remaining dough and fruit. The process of wrapping the dough takes some patience, but it is well worth the effort.

Allow the dumplings to rest (at room temperature) while you get a large pot of water to the boiling point. When it is at a full boil, lower the dumplings carefully into the hot water. They may sink to the bottom while others may float. Lower the heat so it is still simmering, but not a full boil while the dumplings are in the water. Gently stir the bottom of the pot with a wooden spoon to loosen any dumplings that may stick to the bottom, but this is usually not a problem. Cook for about 15 minutes.

In a large non stick skillet, over medium heat, melt butter. Add the dry breadcrumbs and coconut flakes and stir to toast the crumbs. Remove the dumplings with a slotted spoon and place in the crumb mixture, carefully roll and spoon the crumbs over the dumplings. Place on a serving platter.

To serve, sprinkle each dumpling with about 1/2 tsp of sugar and enjoy. This makes a great breakfast, lunch or dessert.

Source: http://goodcookbecky.wordpress.com/2...cot-dumplings/

[sister herb]

Fig, Ginger & Pistachio Nut Ice Cream Terrine

http://www.fruitforlife.com.au/wp-co...360&w=360&zc=1

Ingredients

5 dried figs, sliced
½ cup water
900 ml thickened cream
100 gm pistachio nuts
1 cup sugar
2 tspn ground ginger

Instructions

Bottom Layer – Fig Ice Cream
Combine figs and water in small pot. Simmer for 20 minutes. Add ¼ cup sugar, cook until dissolved, don’t boil. Process figs until smooth, add 300ml cream, blend together. Then pour into loaf tin and freeze until almost hard. Chop up and blend again. Place back into a loaf tin, lined with greaseproof paper, making sure the top is flat.

Second Layer – Ginger Ice Cream
Place 300ml cream and the rest of the sugar in small pot, simmer until sugar has dissolved. Don’t boil. Take off the heat, add the rest of the cream, process and freeze in another loaf tin until almost hardened. Half the ice cream into two portions of 300ml. Refreeze one half; add the ground ginger to the 2nd half, process. Spread ginger ice cream over the fig ice cream and refreeze.

Top Layer – Pistachio Ice Cream
When the second layer of ginger ice cream has set, blend the remaining ice cream with half the pistachio nuts. Pour over the ginger ice cream and sprinkle the rest of the pistachio nuts on top. Cover with plastic wrap and freeze until set. Use hot knife when slicing your serves.

Serves 12.

Source: http://www.fruitforlife.com.au/recip...cream-terrine/

[sister herb]

Fig Candy

http://0.tqn.com/y/candy/1/8/B/C/-/-...figsquares.jpg
You can also dip fiq candies in the melted chocolate and sprinkle the top with crushed nuts while the chocolate is still wet to add a decorative touch.


Ingredients:
50 grams dried figs
2 tablespoons sugar
1/4 teaspoon cardamom powder

dark chocolate
crushed nuts

Method: Puree the figs till they are broken down into very small pieces. In a pan, combine the sugar with 2 tablespoons of water and prepare a sugar syrup of 1 string consistency. Add the figs and cardamom powder and cook for 4 to 5 minutes over a slow flame, stirring continuously. Remove from the fire and transfer to another plate. Cool completely. Cut to squares. Dip in melted chocolate, decorate with the crushed nuts if desire.

Source: http://www.arabtimesonline.com/News....y/Default.aspx

[sister herb]

Raspberry Tart

http://kotiliesi.fi/s/files/Juhlat/munaton5.jpg

150 g (5.2 ounces) boiled cold potatoes
150 g (5.2 ounces) butter
3 dl (1 1/4 cups) all-purpose flour
1 teaspoon baking powder

Filling:
1 liter (1 quart) raspberries or blackberries
1 dl (0.42 cup) sugar
2 tablespoon rye-, barley- or wheat flours

Lubrication: 1 egg
On the top: icing sugar

1. Dough: Grate the boiled potatoes. Mix the baking powder to the flour. Add the grated potato and the butter. Stir until smooth.
2. Roll out 2/3 of the dough as half a centimeter thick plate. Place it in a circular, buttered baking dish.
3. Mix the filling and place it in a baking dish. Make the rest of the dough as the lattice on top of the tart. Brush with egg.
4. Bake at 180 degrees C / 356 degrees F at the bottom of the oven 30-35 minutes.
5. Spread the cooled tart with icing sugar. Serve with whipped cream.

Source: Valkosipuliperunoita ja yrttijuureksia; A.Liimatainen, E.Salonen

[sister herb]

Caramelised fig, orange and goat’s cheese salad

100 g caster sugar
16 fresh figs, cut in half lengthways (530 g net)
4 medium oranges, topped and tailed, peeled and sliced into 1cm thick rounds (750 g net)
3 tbsp lemon juice
1 tsp aniseeds or fennel seeds, lightly toasted
1 garlic clove, crushed
80 ml olive oil
200 g feta, roughly crumbled into 1 cm chunks
¾ tbsp oregano, small leaves whole and larger ones chopped
coarse sea salt and black pepper

Place a large frying pan on a medium heat and add half of the sugar. Leave for 2 to 3 minutes, or until it turns a golden caramel; don’t stir the sugar at this stage. Once nice and golden, add half the figs, cut side down. Cook for 2 minutes until starting to soften, before turning to cook for a further minute. Remove from the pan and add the second batch of figs and repeat the cooking process. You might need to add a tablespoon or two of water to the pan if the figs aren’t very juicy.

Add the remaining sugar to the pan, return to the heat and let it start to caramelise before adding the oranges and leaving for 1 minute on each side. They should take on a rich caramel colour. Remove and add to the plate of figs. Take the caramel off the heat and whisk in the lemon juice, aniseeds or fennel seeds, garlic, ¾ teaspoon of salt and a generous grind of black pepper. Once combined whisk in the olive oil and set aside.

Arrange the oranges and figs on a large platter and dot with the feta pieces. Drizzle over any juices left on the fruit plate followed by the dressing. Sprinkle with the picked oregano and serve.

Source: http://www.sbs.com.au/food/recipes/c...s-cheese-salad

[sister herb]

Peanut Butter Cheesecake with Chocolate Ganache

http://lh6.ggpht.com/_ZW2yZqEG01Q/Sq...jpg?imgmax=800

Ingredients
4 (8 ounce) packages cream cheese (room temperature)
1 ½ c. white sugar
¾ c. milk
4 eggs
1 c. sour cream
1 c. creamy peanut butter
¼ c. all-purpose flour

Crust
1 ½ c. peanut butter cookie crumbs
¼ c. finely chopped roasted/salted peanuts
2 Tbs. melted butter

Chocolate Ganache
4 oz. semisweet chocolate chips
½ c. plus 1 tablespoon heavy cream
2 Tbs. butter cut into pieces

Directions
1. Preheat oven to 350 F. Grease a 9-inch spring form pan.
2. In a medium bowl, mix cookie crumbs, finely chopped peanuts and melted butter until crumbs are moistened. Press onto bottom of spring form pan and push slightly up sides of pan, about 1 to 1 1/2 inches. Bake for 5 minutes at 350° F. Once done, let cool.
3. Once the pan is cool, double wrap bottom of spring form pan with wide foil so that water can’t seep into the pan for the water bath later.
4. In a large bowl, mix room temperature cream cheese with sugar until smooth. Blend in milk, and then mix in eggs one at a time, mixing just enough to incorporate on low speed. Mix in sour cream, peanut butter and flour until smooth. Pour filling into prepared crust.
5. Put spring form pan into a larger rimmed pan, and fill the larger pan with hot water until water is about 1-inch up spring form pan.
6. Bake in preheated oven for 1 hour 10 minutes. Turn the oven off, and let cake cool in oven for an additional 2-4 hours. This help prevent cracking from cooling down too fast.
7. Remove from oven, remove spring form ring, and then let cool to room temperature before chilling in refrigerator.

Chocolate Ganache
1. Bring the cream to a boil, then pour half the cream over the chocolate and let sit for 30 seconds.
2. Working with a whisk or rubber spatula, gently stir the chocolate and cream together in small circles, starting at the center of the bowl and working your way out in increasingly larger concentric circles.
3. Pour in the remainder of the cream and blend it into the chocolate, using the same circular motions.
4. When the ganache is smooth and shiny, stir in the butter piece by piece. Don’t stir the ganache any more than necessary to blend the ingredients. This will help keep it smoother and shinier.
5. Make sure the cheesecake it completely chilled before topping with ganache. Spread evenly over top of cheesecake and chill.

http://swissbeets.blogspot.fi/2009/0...chocolate.html

[sister herb]

Traditional Finnish Rye Bread

Rye bread is naturally health enhancing. The health enhancement of rye is based on the rye fibre. There are general clinical studies of the benefits of rye fibre for health in Finland. The main benefits of rye fibre and whole-grain products in the diet are:

• helps stabilize blood sugar levels
• helps in weight control
• minimizes the risk of heart diseases
• lowers the risk of some cancers
• improves gut function.

Finnish rye bread is whole-grain - in other words, the whole grain gets milled. This makes Finnish rye bread extremely healthy and rich in fibre, and it also distinguishes it from rye bread made in other countries.

1 dl (0.42 cup) root of dough* (see note)
1 liter (1 quart) water
1 kg (2.2 lb) rye flour
1 - 1 1/2 tablespoon salt

*Note: How to make root of the dough:

3 dl (1 1/4 cups) water
1 tablespoon skim milk
5 dl (2 cups) rye flour

1. Boil the water and let it boil for 10 minutes without the lid.
2. Cool water with a towel. Add skim milk. Mix the liquid 1 dl (0.42 cup) of rye flour. Cover with a cloth and let sit at room temperature.
3. Add to root of the doughn 1/2 - 1 dl (1/4 - 0.42 cup) rye flour, during 5 to 7 days, mix in the same. The root of the dough starts smell of acidic and seethe.

That root of the dough replaces yeast. Rest of it you can keep in the freezer and use later.

1. Soak the dough just lukewarm water. Whisk half of the rye flour to the water, cover with the towel and leave the rest of the flour to room temperature the next day. Leave the dough to the room temperature to the next day.
2. Add the salt and the next day the rest of the rye flour. Knead the dough well until it is a tough and solid. This is quite heavy work.)
3. Let the dough rise under a towel doubled (2 to 6 hours). Time depends on the quality of the root and on the room temperature.
4. Baked 2 to 4 round, high, conical bread. Take from the dough 1 to 2,5 dl (0.42 to 1 cup) for the next baking (store in the freezer).
5. Raiseunder the towel the 1 - 6 hours. The bread begins to disperse from the surface.
6. Prick the bread with a fork. Bake at 250 degrees C / 482 degrees F for 40 minutes, then at 180 degrees C / 356 degrees F for 50 minutes. The bread is done when the bottom boom by tapping it with your finger.

Rye bread:

http://is13.snstatic.fi/img/658/1288392661523.jpeg

This is what the root of the dough looked when I started:

http://www.palsharing.com/i/00036/8xjscuv44h63.jpg

2 days ago:

http://www.palsharing.com/i/00036/0ry4c7k3hdps.jpg

Today: The dough is finally ready. Now it needs to rise, what takes 2 to 4 hours.

http://www.palsharing.com/i/00036/5h8f39lggjrc.jpg

It´s enough for 2 breads.

[sister herb]

Chili Lime and Cashew Brittle

http://sherisilver.com/wp-content/up...11/12/0096.jpg

1 1/2 c. sugar (300 g.)
1/2 c. light corn syrup
2 c. salted cashews (approximately 10 oz.)
1/2 t. cayenne pepper
1/2 t. salt
1 -2 t. freshly grated lime zest

Spray a baking sheet with a vegetable oil cooking spray. In a medium saucepan bring the sugar and corn syrup to a boil (brush down the sides with a wet pastry brush to prevent crystals from forming, until sugar dissolves). Cook, swirling occasionally, until mixture just starts to turn golden around the edge.

Stir in the cashews, cayenne, salt and lime zest . Continue to cook, stirring occasionally, until mixture is pale amber (between 5 and 8 minutes). Gently pour onto your baking sheet without spreading. Let cool and break into pieces.

Brittles can be stored, in an airtight container, for up to one week.

Source: http://sherisilver.com/2011/12/22/br...down-part-two/

[sister herb]

Caramel Almond Cake

http://thetoughcookie.com/wp-content...ed-300x300.jpg

Ingredients

For the cake:

75g (or ⅓ cup) unsalted butter
3 large eggs
150g (or ¾ cup) granulated sugar
1 teaspoon vanilla extract
150g (or 1 cup + 3 tablespoons) all-purpose flour
1 teaspoon baking powder
¼ teaspoon salt
75ml (a scant or 5 tablespoons) buttermilk*
* substitute with 70ml (or 4 tablespoons + 2 teaspoons) milk mixed with 1 teaspoon lemon juice

For the topping:

150g (or 1 cup + 3 tablespoons) flaked almonds
125g (or ½ cup + 1 tablespoon) unsalted butter
125g (or ½ cup + 3 teaspoons, packed) light brown sugar
50ml (or 3 tablespoons + 1 teaspoon) milk
¼ teaspoon sea salt
½ teaspoon espresso powder or instant-coffee powder

Instructions

Start by preheating your oven to 160°C or 320°F (standard oven setting). Line a cookie sheet with baking parchment and scatter on the almonds in an even layer. Bake for 5-7 minutes, or until light golden brown. I toasted the almonds in two batches to ensure even baking. In the meantime, melt the butter for the cake batter in a small saucepan. Transfer to a heatproof bowl to cool to room temperature. Once the almonds are toasted, leave to cool on a plate and line a 23-cm (9-inch) springform pan with baking parchment.

Proceed with the cake batter. In a medium-sized bowl, mix together the eggs, sugar and vanilla until light, thick and fluffy, about 5 minutes on high speed. In another bowl, stir together the flour, baking powder and salt. Using a rubber spatula, carefully fold half the flour mixture into the egg mixture. Carefully fold in the buttermilk and the remaining flour, scraping the bottom and sides of the bowl as you go. Finally, drizzle in the melted but cool butter and fold in. Transfer the batter to the prepared tin and tap the pan on the counter once to get rid of big air bubbles. Bake for about 20-25 minutes, or until a tester inserted into the center of the cake comes out clean.

Once the cake has come out of the oven, start making the topping. Turn the oven up to 200°C (390°F). In a small saucepan, combine the milk, salt and coffee powder. Heat gently, stirring to dissolve the salt and the coffee powder, then add the butter and sugar. Stir as the butter melts, then crank up the heat and leave to bubble and cook for a few minutes, until it thickens slightly. Add the almonds and stir to combine. Pour the topping on top of the cake, spreading it into an even layer with a spoon. Place in the oven for another 8-10 minutes, or until the topping has turned a rich dark brown. Place on a wire rack to cool in the pan for a few minutes, then run a knife around the edge of the tin to loosen the cake and remove the springform collar.

Serve at room temperature.

http://thetoughcookie.com/2013/11/22/toscakaka/

[sister herb]

Banana Peanut Butter Ice Cream

https://www.soppa365.fi/wp-content/s...9486-670x0.jpg

4 bananas
2 tablespoon peanut butter

Peel the bananas and place in the freezer to harden for about four hours. When the bananas are solidified, cut up and put into a blender together with the peanut butter.

Mix the mass to smooth ice cream and spoon it into the waffle or dessert bowl. Garnish caramels and biscuits.

[sister herb]

Coffee Ice Cream

https://static.squarespace.com/stati..._of_Eden_2.jpg

Ingredients

2⁄3 cup sweetened condensed milk
2 tablespoons instant espresso powder
2 tablespoon strong coffee
1 1⁄4 cups heavy cream

1-pint airtight container

Preparation

1. Put the condensed milk in a bowl and stir in the espresso powder and coffee. In a separate bowl whisk the cream until it reaches soft peaks. Fold the cream into the condensed milk mixture.

2. Pour the caffe-latte–colored, airy mixture into an airtight container and freeze for 6 hours or overnight.

3. Serve straight from the freezer.

Source: http://www.darcyeden.com/posts/2013/...ice-cream.html

[sister herb]

Low calorie cakes

Try these when you want something sweet but are worry about your waistlines. Translations are mine so try to understand. ;D


Fruity Oat Squares

1 egg
1 deciliter sugar
50 g melted margarine
1,5 deciliter oatmeals
0.5 deciliter wheat flour
1 teaspoon cinnamon
4 apples in small cubes
2 tablespoon (25 g) raisins

Beat the eggs and sugar until stiff foam. Add the margarine, oats, wheat flour, cinnamon, apple cubes and raisins, stir to the smooth dough.
Pour the mixture into a shallow pan and bake at 175 degrees C for 15 minutes. Cool and cut into squares.

15 servings
100 calories/serving (total 420)

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

Carrot Raisin Cake

2 eggs
0,5 dl sugar
3 tablespoon vegetable oil
2 tablespoon skim milk
1 big orange; juice and grated peel
3 dl wheat flour
1 tsp baking powder
1 tsp baking soda
1 tsp cinnamon, cloves and cardamom
300 g carrots, grated
50 g raisins

Whisk the eggs and sugar until stiff. Add vegetable oil, skim milk, orange juice and grated orange peel.

Stir together flour, baking powder, baking soda, and spices. Add the mixture of egg-sugar foam. Mix gently. Add the grated carrots and raisins.

Pour the batter into a greased baking dish. Bake at 175 degrees C for 45-50 minutes, until the cake is baked in the middle.

Note: You can frost the cake when it has cooled. Mix 4 tablespoons of powdered sugar and juice of 1 lemon. Drain the icing on the cake.

16 servings
95 calories/1 serving

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

Chocolate Sponge Cake

3 eggs
1 deciliter sugar
1 deciliter wheat flour
0,5 deciliter unsweetened cocoa powder
1 teaspoon baking powder

Beat the eggs and sugar until stiff.
Mix together the flour, cocoa powder and baking powder. Add to the sugar and egg foam. Mix carefully.
Pour the batter into a greased baking dish and bake at 175 degrees C for 30 minutes.

20 servings
50 calories/serving (total 210 calories/cake)

[BeTheChange]

Sounds very simple to make - I'll give it a go soon in sha Allah and will report back :-)

Shame i can't share the food with you but hey, my duas will be with you in sha Allah :-)

[sister herb]

Salam alaykum

For helping you to find tasty, delicious, easy to make, healthy and nutrutious ideas for your coming soon iftar menus, check these ideas and recipes.

Let´s start by... dates (not so surprising, huh?).

Dates & Cream for Iftar

https://lh5.googleusercontent.com/-Z.../dates_600.jpg

Serves 3 (if you are serving one date per person, otherwise double or triple this recipe)


Ingredients

3 large dates
9 whole roasted almonds
3 tablespoons or dollups of creme fraiche
lemon or orange zest
several pistachios, roughly chopped

Directions

Wash and dry the dates. Make a clean cut to open the date and remove any pits.
Stuff each date with 3 whole almonds and close them.
On a plate or platter, arrange the dates in a row. Dollup the creme fraiche on top of each one. Finish with lemon or orange zest and chopped pistachios.

Serve at room temperature with small forks for those who prefer it.

Source: http://myhalalkitchen.com/dates-cream-iftar/


When breaking the fast it is sunnah (a tradition of Prophet Muhammad) to say, “Allahumma laka sumtu wa ‘ala ridhqika aftartu” (O Allah! For You did I fast and with Your bounties did I break the fast).

[Lisa921]

yummm
I never thought of using a tortilla to make a pizza!! That's great. I'm going to try this with salsa as the base
I can't wait to cook dinner.
:D

[sister herb]

Iftar Ideas

I prefer foods which are easy and fast to make - then we have more time to spend with our prayers than in the kitchen. These you can prepare hours before you serve them or freeze them for the next days. Just warm them before serving.

Savory Zucchini Fritters

https://sweetnsavorydotcom1.files.wo...pg?w=470&h=402

Serves 4-6

Ingredients

3 zucchinis, skinned and grated
2 garlic cloves, minced
1/3 white onion, minced
1 egg
¾ cup flour
1 tablespoon Parmesan cheese
2 tablespoons fresh parsley or chopped chives
oil for frying

Directions

In a large bowl, mix all ingredients except the oil.
Warm the oil over medium-high heat in a large saute pan.
Use an ice cream scoop to drop enough of the zucchini mixture into the oil for each cake.
Saute for 4-6 minutes per side or until golden brown.
Drain on paper towels before serving.

https://sweetnsavorydotcom1.files.wo...pg?w=470&h=352

Note: You can also fry them in the pancake pan.

Serve with fresh thyme and lemon slices.

Source: http://myhalalkitchen.com/savory-zuc...s/?SocialMedia

http://sweet-n-savory.com/2014/07/21...ters-for-mark/

[BeTheChange]

Sister herb Alhamdulilah you sound as though you're the queen of the kitchen!

Alhamdulilah, full of amazing ideas and recipes!

This thread will be of use to me soon when i brush up on my cookery skills :nervous::p In sha Allah.

[sister herb]

Something sweet for Iftar:

Date and Semolina Bars

Makes about 16

75g fine semolina
200g plain flour, plus extra for rolling
½ tsp baking powder
½ tsp salt
50g ground almonds
100g caster sugar
100g unsalted butter
1 tbsp (pomegranate) molasses
1 medium egg
25ml each of rosewater and orange‑flower water (Use orange juice if you haven´t rose/orange-flower waters.)
A handful of sesame seeds
Caster sugar, for sprinkling

For the date filling
500g pitted soft dates
100g unsalted butter, cubed
1 tsp ground allspice

1 For the dough, put the semolina, flour, baking powder, salt, almonds and sugar in a bowl. Melt the butter with the molasses, pour this into the bowl then rub through with your fingers until the mixture resembles golden breadcrumbs.

Guardian

2 Add the egg and stir in the rose and orange-flower waters, mix and form into a ball and leave covered at room temperature for 1-2 hours so the semolina absorbs the moisture and slightly firms the dough.

Photograph: Guardian

3 Make the date filling mix by simply pureeing the dates, butter and allspice in a food processor until very smooth. If the paste feels soft, just chill it until firm.

Photograph: Guardian

4 Roll half the dough out at a time to about 20 x 18cm, roughly 5mm thick. Cut in half lengthways. Take a quarter of the date filling, form into an 18cm log, then place this along the centre of one dough rectangle. Roll the dough around the filling to seal it inside, then repeat with the remaining dough and filling.

Photograph: Guardian

5 Press seeds on to the outside of each bar, cut into quarters and place in a tray lined with nonstick paper. Heat the oven to 200C/180C fan/400F/gas mark 6 and bake the rolls for about 20 minutes until they brown and slightly singe at the edges.

Photograph: Guardian

6 As soon as they're out of the oven, dredge with caster sugar and cool.

http://www.theguardian.com/lifeandst...lina-date-bars

[sister herb]

^^ Dried figs work well also instead of dates.

[sister herb]

Salted Poppy Seed Crackers

2 tablespoons poppy seeds
2 eggs
3 tablespoons butter
½ cup oil
1 tablespoon baking powder
A pinch salt
1 cup cornflour
2 cups + 2 tablespoons flour

Preheat the oven to 180 °C (355 °F).

Add butter, oil, eggs, poppy seeds and salt, then mix them together in the bowl.

Add cornflour, flour and baking powder on to the mix. Knead till you have a soft dough.

Divide the dough into four pieces and spread them with the rolling pin.

Cut out pieces using shape cutter and put them on the tray with greased paper on it.

Egg wash all the shaped dough pieces and bake in the oven until their edges are browned.

http://www.turkishfoodblog.com/recip...seed-crackers/

-----------------------------
Note: You can also add some grated cheese to the dough if you like. 1/4 to 1/2 cup might be good amount.

[hope4peace]

Chicken!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!! !!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!! !!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!! !!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!! !!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!! !!!!!!!!!!!!!!!;D:heated:

[sister herb]

Low calorie cakes

Try these when you want something sweet but are worry about your waistlines. Translations are mine so try to understand. ;D


Fruity Oat Squares

1 egg
1 deciliter sugar
50 g melted margarine
1,5 deciliter oatmeals
0.5 deciliter wheat flour
1 teaspoon cinnamon
4 apples in small cubes
2 tablespoon (25 g) raisins

Beat the eggs and sugar until stiff foam. Add the margarine, oats, wheat flour, cinnamon, apple cubes and raisins, stir to the smooth dough.
Pour the mixture into a shallow pan and bake at 175 degrees C for 15 minutes. Cool and cut into squares.

15 servings
100 calories/serving (total 420)

About this recipe; deciliter is 1/10 of liter. 1 deciliter = 0.422675284 US cups = 0.351950797 UK cups

http://www.translatorscafe.com/cafe/...iter-cup_(UK)/

Hopely that helped, sister.

[Lady A]

:sl:

*Drooling* If only there was a way to have satisfaction of these delicious dishes through the dimension of the internet *sighs*

[Lady A]

does anyone know any good recipes for oats?

:sl:

I add in a pinch of cinnamon and just a teeny tiny bit of nutmeg in oats and milk before heating. After heating I add in a tablespoon of honey. Enjoy topped with slices of banana. Simple and easy twist to spice up ordinary oats.

[sister herb]

Moroccan Gazelle Horns (Almond Paste-Filled Pastries)

To cover 35 to 40 gazelle horns, you will need:

1 and 1/2 cup all purpose flour – about 200g
3 tbsp melted butter – about 40g
2 tbsp orange blossom water (I have used orange juice)
1 egg and 1 pinch of salt
6 tbsp water to add at the end

Mix all ingredients and knead the dough with the water like when you make bread for at least 5 minutes without breaking its elasticity. When ready, cover and let it rest while you are making the almond paste.

Recipe to make the almond paste for Gazelle horns

You will need:

1 pound raw whole almonds – about 500g
1 cup sugar – about 250g
2 tbsp butter
2 tbsp orange blossom water (or orange juice)
2 tsp cinnamon

First start by peeling the almonds: pour them into boiling water then reduce te heat to low and let simmer for 2 min {They should not be cooked too much as they should be chewy}. Then drain a small quantity at a time and peel it before draining more, etc.

Mix the almonds and the sugar in a food processor to form a paste {If you are using dry blanched almonds instead of raw whole almonds, it would be a powder texture and you may need to add 1 or 2 tbsp of orange blossom water}, then mix with the rest of ingredients and mix again to get the traditional flavored Gazelle horns’ almond paste. It’s quite soft and full of wonderful flavors.

Form small rolls or sausage shapes of about 6 cm (3 inches) long.

Technic to create Gazelle horns pastry

To create a gazelle horn, spread part of the dough in a very thin layer of 5 inches wide then put one almond paste roll on top and cover it with the dough.

Shape the pastry in a crescent form by gently pressing the dough against the almond paste using both hands’ thumbs and fingers.

Use a wavy cookie cutter to cut the dough and have a traditional look for the Gazelle horns then place the cookie on a baking pan covered with parchment paper.

Repeat until you cover all almond paste rolls.

How to bake Gazelle horns

If you have time, you can let the pastries rest for 3 to 12 hours (a morning, an afternoon or overnight) before cooking them in order to allow the dough and the almond paste to form a single cookie… or cook them straight away after making small holes using a fork or a toothpick in each cookie to make sure it doesn’t puff-up when it bakes.

Preheat the oven at 180 C (350 F)

Bake the cookies for 10 to 20 mins depending on their size.

Remember, Gazelle horns are supposed to be soft and chewy pastries, so make sure you don’t overcook them, even if the dough is still quite white after 20 mins, they are ready.

http://www.crazyaicha.com/gazelle-h....roccan-pastry/

[BeTheChange]

Yum Yum!

Looks very tasty sis!

When you stand in the kitchen for 3-4 hours to cook, do you find your legs start to ache?

You spend so much time in kitchen, and the foods gone in the blink of an eye! :exhausted

Alhamdulilah for great food.

[sister herb]

Yum Yum!

Looks very tasty sis!

When you stand in the kitchen for 3-4 hours to cook, do you find your legs start to ache?

You spend so much time in kitchen, and the foods gone in the blink of an eye! :exhausted

Alhamdulilah for great food.

Let me tell you a secret - I have usefull high-legged chair in my kitchen. No need to stand too long times. Also I have old armchair in the corner of my kitchen. Its nice to sit there waiting that my pots and pans start to boil or the oven cooks the foods ready. :coolious:

[sister herb]

Yemeni Honey Cake

Ingredients:

1 packet yeast
0.5 cup warm water
5 eggs
2 tablespoons milk
4 cups flour (I needed 5-6 cups)
0.5 teaspoon salt
1.25 cups butter, melted
1 cup honey

Method

Dissolve yeast in warm water. Mix yeast with eggs and milk. In a separate bowl, mix together flour and salt and form a well in the middle. Pour the yeast mixture into the well and stir into a dough; knead dough adding 0.25 cup melted butter. Knead until a smooth elastic dough results (you may need to add more flour). Cover and allow to rest in a warm place for 1 hour.

Divide the dough into 12 balls and place on a floured surface; cover with a damp towel and allow them to rest for another half hour.

Roll each ball of dough into an 8 inch round. Place one round into a buttered pie pan and brush with melted butter. Add 5 more rounds, buttering each, and pressing edges to attach rounds.

In a second buttered pie pan, repeat with the remaining 6 rounds.

Mix the remaining butter with honey and brush the top of each stack with some of the honey-butter mixture.

Bake at 350 degrees F (175 C) for 25 minutes or until the top round is golden. Remove from oven and pour remaining butter-honey mixture over both pans. Allow to rest for 20 minutes and then slice into wedges.

Source: https://100daysofhoney.wordpress.com...i-honey-bread/


:p

[Lady A]

Sister Herb,

Will you adopt me? :statisfie

[sister herb]

Sister Herb,

Will you adopt me? :statisfie

Sure. Funny but I already have a big family - a lot of "adopted" sisters in my kitchen. :statisfie

Hmm... I need bigger dining table.

[sister herb]

[sister herb]

Dark Chocolate Cupcakes with Honey Pecan Frosting

Cupcake batter
1.5 cups flour
1/2 cup cocoa powder
1 cup sugar
2 eggs
1/4 cup dark molasses
2 tsp baking powder
1/4 tsp baking soda
1/2 cup (1 stick) butter, room temperature
1 cup buttermilk
1 tsp vanilla extract
1/4 tsp salt

Honey Pecan Cream Cheese Frosting
1/2 cup (1 stick) butter, room temperature
8 oz cream cheese, softened
2 cups powdered (confectioner’s, not just finely granulated) sugar
1 tsp vanilla extract
pinch of salt
1/2 cup pecans
1/8 cup honey
1/4 cup cream



Begin by sifting the flour, cocoa powder, baking powder, and baking soda into a bowl, and then mix salt into that. Set this aside.

In a second bowl, mix the buttermilk and molasses. Set this aside.

Cream the butter and add in the sugar, mixing until the sugar has dissolved into the butter. Then, add in the eggs one at a time, mixing until fully integrated before moving on to the next one, and then finally, mix in the vanilla.

At this point, you want to bring it all together. Add a third of the dry mix into the butter bowl and mix just until fully incorporated. Then add a third of the buttermilk bowl, mixing until incorporated. Repeat until done, mixing only as much as is required.

So with the batter ready, pour it into paper linings in a muffin pan. I got about 18 cupcakes from this, so plan accordingly.

Transfer to a 325 F (165 C) oven for 20-25 minutes or until a tester comes out clean.

Once the cupcakes are done, give them 5 minutes before you get them out of the pan and then give them an hour before you try to frost them.

During all of this, you should get started on the frosting. Begin by covering the pecans in honey and toasting them in a 350 F (175 C) oven for 10 minutes.

Then, grind the nuts (and the honey) finely in a food processor until somewhat paste-like in consistency.

And then, warm up the cream in a saucepan, cut the heat, and steep the pecan mixture in it (covered) for an hour. Don’t bother straining this mixture when time is up–its too thick.

Finally, bring all the frosting together. The cream cheese and butter need to warm up to room temperature for an hour or two. Then, beat the cream cheese in the bowl of a stand mixer, creaming it for about one minute. Add the butter to this and cream this into the creamed cream cheese for an additional minute or two. Finally, add the salt, vanilla extract, and pecan cream, mixing briefly to incorporate, and last of all, the sugar. Mix this until entirely incorporated into the frosting.

I’d recommend you chill the frosting in a pastry bag for 30 minutes or so to firm it up a little bit before you try to decorate your cupcakes (or it won’t stay very nicely formed). Divide the frosting evenly among them and then enjoy!

Source: http://mikes-table.themulligans.org/...ecan-frosting/

[Lady A]

Sure. Funny but I already have a big family - a lot of "adopted" sisters in my kitchen. :statisfie

Hmm... I need bigger dining table.

Joining the club!

*knocks door* :D

[sister herb]

Joining the club!

*knocks door* :D

A "girl food" to the new sisters around the table...


Strawberry Sour Cream Ice Cream

Yield: Makes 1 1/4 quarts ice cream

This strawberry ice cream is super creamy and so easy to make!

Ingredients:
1 pound fresh strawberries, rinsed and hulled
3/4 cup granulated sugar
1 cup sour cream
1 cup heavy cream
1/2 teaspoon freshly squeezed lemon juice

Directions:

1. Slice the strawberries and toss them in a medium bowl with the sugar. Stir until the sugar begins to dissolve and all of the strawberries are coated. Let stand at room temperature for 1 hour, stirring occasionally.

2. Pulse the strawberries and their liquid with the sour cream, heavy cream, and lemon juice in a blender or food processor until almost smooth, but still slightly chunky.

3. Refrigerate mixture for at least one hour.

Freeze in your ice cream maker according to the manufacturer’s instructions.

NOTE: If you haven´t ice cream maker: freeze until hardened, at least 6 hours or overnight.

Source: http://www.twopeasandtheirpod.com/st...eam-ice-cream/


Ok, "kids" whose gonna wash the dishes?

[sister herb]

Shaabiyat Kacha
(Lebanese Dessert - puff pastry with Cream Rose Water filling and drizzled in Sugar syrup)

Ingredients
Ready to roll frozen puff pastry

For The Kacha Cream Filling
100 g cream cheese
75 g icing sugar
5 g rose water
10 g pistachio chopped for dusting

For The Sugar Syrup
1000 g sugar
500 g water

Method

1. To make the kacha cream filling: Mix all the ingredients together.
2. To make the sugar syrup: Boil together the water and sugar until it reduces by half.
3. Now roll the puff pastry into 3 mm thickness.
4. Cut squares 4 x 4 cm in size and fill with kacha cream, then fold.
5. Bake at 180 C for 15 minutes.
6. Take it out of the oven and brush it over with sugar syrup and dust it with chopped pistachio.


Source: http://www.ahlanlive.com/shaabiyat-kacha-195242.html

[Lady A]

A "girl food" to the new sisters around the table...


Strawberry Sour Cream Ice Cream

Ok, "kids" whose gonna wash the dishes?

It is PINK and I love it!!

*pulls out dish washing gloves from purse...* (they're pink btw)

[strivingobserver98]

I want to make a good smoothie for Iftar. Normally I just add milk, dates, sugar and other fruits. You have any good recipes for making an improved one?

[sister herb]

As you mentioned its for Iftar, you could try this one - something with dates:

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.


Or these:

Moroccan Almond Milkshake

Ingredients

* 1/2 cup almonds, blanched and peeled
* 1 1/2 cups cold milk
* 3 to 4 tablespoons sugar
* splash of orange flower water
* 4 or 5 ice cubes, optional

Method

Place the blanched almonds in a blender, and process until the almonds are a fine powder. Add the milk, sugar and orange flower water, and blend on high speed to mix well. If desired, add ice cubes while the blender is running to chill the drink even more. Pour into glasses, and serve immediately.


Moroccan Avocado Milkshake

Ingredients

* 2 to 3 cups cold milk
* 1 ripe avocado
* 3 tablespoons sugar
* handful of ice (optional)

Method

Peel the avocado and cut in half. Discard the pit. Put the avocado and sugar in a blender with 1 cup of milk. Blend until very creamy and smooth.

Gradually add another cup or two of milk to make the shake as thin or as thick as you like. How much milk you need will depend on the size of the avocado.

Add a handful of ice to the blender if you like your shake well-chilled, and blend for another minute. Pour into glasses, and serve.

Source: http://theramadanblog.blogspot.fi/20...m-morocco.html


Have a tasty Iftar to you. :statisfie

[sister herb]

Grape Smoothie

1 cup seedless Black or Red Grapes
1/2 cup Grape Juice
1/2 cup Low Fat Yogurt
1 cup Crushed Ice
4–5 Grapes for garnishing

Directions:
1.Blend all ingredients (except garnish) until smooth and frothy.
2.Take a chilled serving glasses and pour prepared smoothie in it.
3.Garnish with whole grapes and serve.

Source: http://foodviva.com/smoothie-recipes...oothie-recipe/


Super healthy:

Banana and Spinach Smoothie

Ingredients:

Half a ripe banana
1 cup skim milk
Fresh spinach (Pack in as much as you want! I use 2 huge handfuls)

Instructions:

Just toss it all in the blender with a couple ice cubes.

Source: http://www.fannetasticfood.com/recip...nach-smoothie/


Dairy-Free Avocado Smoothie (“Sinh to Bo”)

Ingredients:
•1 ripe avocado
•1 cup ice
•1 cup coconut milk or almond milk
•2-3 tablespoons honey or 1- 1/2 tablespoons agave nectar
•1/8 teaspoon vanilla
•organic chocolate syrup, optional

Directions:
1.Blend all ingredients until smooth.
2.If desired, put a few small spoonfuls of chocolate syrup along the inside rim of the glass. Let the syrup drip down the sides of the glass.
3.Spoon the avocado smoothie into the glass.

http://jeanetteshealthyliving.com/20...rry-puree.html

[sister herb]

Chai Tea Smoothie


2 cups milk
1/4 cup unsweetened instant tea
1/4 cup yogurt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cardamom
1/4 teaspoon ground cloves
Ice cubes
Fresh mint leaves, optional


Directions
In a blender, combine all ingredients but the ice and mint. Process until blended. Gradually add enough ice to make a thick consistency. Pour mixture into tall glasses and serve. Garnish with fresh mint, if desired.

-------------------------------------
Not a smoothie but refresh drink anyways:

Halal Pina Colada

1/2 can of Cream of Coconut
large can of pineapple chunks, reserve the juice
half cup of ice cubes
extra fruit for garnish

1. Add everything to a blender and blend until smooth. Taste; add more cream of coconut to make sweeter, more pineapple juice to make more. Garnish with extra fruit.


--------------------------------
Pina Colada Smoothie

1 cup fat free plain or vanilla yogurt
1/3 cup fresh or frozen pineapple chunks
1 medium banana, sliced
2 Tbsp. shredded unsweetened dried coconut
¼ cup low fat coconut milk
¼ cup 1% milk
ice cubes

In a blender combine all ingredients until smooth. Serve immediately.

[Lady A]

I want to make a good smoothie for Iftar. Normally I just add milk, dates, sugar and other fruits. You have any good recipes for making an improved one?

A friend of mine soaks dates in milk and cashews in water over night. Drains the cashews and blends milky dates + cashews. Give it a try, you might like it.
My blender didn't blend the dates well (I didn't try cashews). So I just stick with yogurt + banana + cinnamon + vanilla essence + honey.

Sister herb posted many smoothie recipes...hope you find something you like!

[strivingobserver98]

Need to try making this once! Watermelon Keg.

The perfect drink dispenser for your summer cocktail parties may actually be a watermelon. Serve punch, juice, or a real fruit cocktail in that giant melon.

For your watermelon-to-keg transformation, simply cut a lid at the top and scoop out the watermelon, then attach a spigot (available at beer making supply companies) via a hole you either drill into the melon or make with an apple corer.

Source

[sister herb]

Mjaddara

A fully nutritious meal, Mjaddara is easy to make and very tasty.

Ingredients (for 4 persons)
2 cups of rice
1 cup of brown lentils
One onion
Vegetable oil

Preparation
Clean the brown lentils and boil them in a pot until they are soft and edible (15 minutes on medium heat.)

Wash the rice and cover it in hot water and leave aside until the lentils are done.

Cut the onion in stripes and fry in vegetable oil until golden brown.

Drain the water from the lentils and from the rice as well. Place the rice on top of the lentils in the pot and mix. Add a teaspoon of vegetable oil, and mix the ingredients together over medium heat for two minutes. Add salt, pepper, cumin, and cardamom to taste. Cover with hot water (1 cm above the mixture). Let simmer on low heat until the water evaporates (about 15 - 20 minutes).

Turn over (like a cake) in a big plate, and cover the top with the fried onion stripes.

Serve with yogurt and green salad.

Variation: half the onion stripes can be added to the mixture before adding the water and letting it simmer. The remaining onion stripes can be used for garnish.

Source: http://www.webgaza.net/palestine/recipes/Mjaddara.htm

[sister herb]

Palestinian Musakhan

A very famous Palestinian recipe, particularly in the villages, this meal is a symbol of self-sufficiency in rural Palestine. Its ingredients are available in any village house at minimum costs, making a delicious and healthy meal.

Ingredients (for two)
6 large onions
2 "taboun bread"*
250 ml of Frying oil
1 chicken
salt, pepper, summak, allspice

Musakhan Preparation

Clean the chicken and cut it into 4 - 6 pieces.

Cut one onion in small pieces. Fry it in one table spoon oil until golden.

Add the chicken and turn it over in the pot adding salt, pepper, and allspice to taste**. Cover with water and cook until tender.

Cut four onions into small-medium size pieces. Deep-fry the onions until golden.

After the chicken is done, remove the pieces from the water and place in a grilling pan, adding one onion cut into small pieces with salt, pepper, and "summak". Grill in the oven.

To prepare the bread, spread the fried onions (and their oil) evenly onto the taboun bread. Place the chicken over the bread. Sprinkle with summak. Fried pine seeds are optional garnish. Serve hot with sour yoghurt and salad.

* Taboun bread is the traditional Palestinian bread baked over hot stones. It can be bought at some bakeries and major supermarkets. An adequate replacement is the "Shrak" bread, which is another traditional bread that is extremely thin and baked over a round hot plate.

Recipe: http://arabianmama.com/2013/03/31/pa...-taboon-bread/

** To give an interesting taste to the chicken, add cardamom and bay leaves to the water.

Source: http://www.webgaza.net/palestine/recipes/Musakhan.htm

[sister herb]

This is specially to sister Lady A as she loves pink:

Rose Petal Syrup

2 cups water (distilled or fresh spring water is best)
4 cups fresh edible rose petals
2 cups white sugar
2 -3 drops food coloring (optional)

Heat the water to a boil, add the sugar and turn off the heat.

Add the rose petals, cover, turn heat to low, and let simmer for one hour until thick and syrupy. Stir in food coloring of choice.

Strain through a filter and pour into clean (preferably sterilized) bottles, cap them and refrigerate for up to 3 weeks. May be frozen.

Note: The darker the petals, the darker the syrup. Adding orange or yellow petals can make it brownish so a few drops of food coloring can come in handy if you think you need it.

Try it with orange blossoms, lavender, lemon balm, red clover or rosemary (no stems). Serve in teas or lemonade. Great drizzled over pancakes, pound cake, fruit or ice cream! Thicken with confectioner's sugar for a cookie or cake glaze. A great base for rose jelly, and makes wonderful gifts!

P.S. You can make a simple undistilled version of orange blossom water or rose water by omitting the sugar in this recipe.

Source: http://www.food.com/recipe/cottage-g...e-water-373621

[sister herb]

Saffron Mousse

Serves 6

Ingredients
2 cups whipping cream
4 tablespoon finely powdered sugar
1/4 teaspoon saffron
1 tablespoon warm milk
½ tablespoon fresh ground cardamom powder


Ingredients for the Garnish
roasted almonds flakes (optional)


Directions
Refrigerate the empty serving bowls for 30 minutes.

Heat up a small pan for two minutes then turn off the flame. Place this saffron strands in the pan for 30 seconds. Remove and slightly crush in mortar and pestle. Transfer to a medium size bowl and add milk. Set aside.

Beat the cream in a chilled bowl with a whisk or electrical mixer just until it forms soft peaks. Add the saffron and milk mixture along with powdered sugar and cardamom powder. Beat for another 20 seconds.

Scoop this mixture into serving bowls or cups and garnish if you like. Serve chilled

Source: http://myhalalkitchen.com/saffron-mousse/

[sister herb]

Bilberry/Blueberry Oat Pie

100 g butter or margarine
100 ml sugar
1 egg
300 ml oatmeals
100 ml wheat flour
1 tsp baking powder
500 ml bilberries or blueberries
(1 tablespoon sugar)

Cream together softened margarine or butter and sugar in the bowl. Add the egg. Mix dry ingreadients together, then add to the bowl. Stir gently. Spread to the greased pie dish. Add bilberries/blueberries. Add sugar if desired. Bake at +175 C for 30 minutes.

[Lady A]

Just saw this...OMG! Love ittt!! Thank you Sister Herb! I'm gonna have to try this one day :sunny:

This is specially to sister Lady A as she loves pink:

Rose Petal Syrup

2 cups water (distilled or fresh spring water is best)
4 cups fresh edible rose petals
2 cups white sugar
2 -3 drops food coloring (optional)

Heat the water to a boil, add the sugar and turn off the heat.

Add the rose petals, cover, turn heat to low, and let simmer for one hour until thick and syrupy. Stir in food coloring of choice.

Strain through a filter and pour into clean (preferably sterilized) bottles, cap them and refrigerate for up to 3 weeks. May be frozen.

Note: The darker the petals, the darker the syrup. Adding orange or yellow petals can make it brownish so a few drops of food coloring can come in handy if you think you need it.

Try it with orange blossoms, lavender, lemon balm, red clover or rosemary (no stems). Serve in teas or lemonade. Great drizzled over pancakes, pound cake, fruit or ice cream! Thicken with confectioner's sugar for a cookie or cake glaze. A great base for rose jelly, and makes wonderful gifts!

P.S. You can make a simple undistilled version of orange blossom water or rose water by omitting the sugar in this recipe.

Source: http://www.food.com/recipe/cottage-g...e-water-373621

[sister herb]

Nice if you liked it. Don´t forget then to invite me to rose petal syrup tea party. I might bring some cookies. :giggling:

[Lady A]

Of course, you're invited! I bet you'll make awesome cookies! :wub:

[sister herb]

Harvest Pie

1 squash
2 little onions
2 sweet paprikas
2 carrots, grated
1 egg
2 dl cream or sour cream
handfull fresh herbs (basil, thyme, oregano or what ever you have)
pinch of salt and white pepper

On the top: grated cheese

For crust: frozen puff pastry

Put puff pastry as the bottom to the pie casserole.

Cut squash, onions and paprikas into cubes. Cook in pan with olive oil until they are soft. Season with salt and white pepper.

Mix all filling ingredients, pour to pie casserole, spread on top with grated cheese. Bake +225 C (+437 F) 30 minutes.

[Umm Abed]

Hi all, lovely thread, so bright and cozy I must say:Alhumdill.

Sister Herb all your pics in your posts? Looks lovely masha'allah:)

[sister herb]

Hi all, lovely thread, so bright and cozy I must say:Alhumdill.

Sister Herb all your pics in your posts? Looks lovely masha'allah:)

Salam alaykum

Thanks dear sister. You are welcome to this thread and if you have some tasty ideas, tips or recipes, please share them with us.

[Umm Abed]

Salam alaykum

Thanks dear sister. You are welcome to this thread and if you have some tasty ideas, tips or recipes, please share them with us.

Wa alaikum salam thanks for the welcome. I think its my first visit onto this thread, strange I know lol. I will have a browse through and share any tips that come to mind thanks again sis.:)

[sister herb]

Rhubarb Tart

125 g butter
1,5 dl sugar (0.6 cup)
1 egg
2,5 dl wheat flour (1 cup)
1 teaspoon baking powder
(2 teaspoon vanilla sugar)
1/2 liter rhubarb pieces (2 cups)
2 tablespoon brown sugar

2 eggs
1/2 dl sugar (0.2 cup)
1/2 dl cream
1/2 dl milk

Cream together the butter and sugar. Add the egg. Mix the flour, baking powder and add to the mixture. Pour into a greased baking dish.

Add the pieces of rhubarb and brown sugar. Bake at +175 C/+347 F for 20 minutes. Take out of the oven. Add the egg-sugar-milk-cream mixture. Bake for another 10 to 15 minutes that the egg-cream mixture firms up and gets color.

Source: my own recipe book :D

[lonewolf007]

This too is easy one:

Finnish Apple Pie

150 g butter
3 dl wheat flour
½ dl milk

4-5 apples

½ dl sugar
1 egg
2 dl milk
1 - 2 teaspoon cinnamon

Heat oven +225 celcius degrees.

Mix butter and wheat flour, add milk, stir together.

Push dough onto a pie pan. Peel and core the apples, then slice them, cover the pan with the apples sciles (like in the picture).

Mix sugar, cinnamon, egg and milk, pour over the apples.

Bake in the oven for about 20 - 30 minutes.


Try with vanilla sauce or ice cream.

wow sis that looks really delicious mashallah :)

[sister herb]

Coconut and cinnamon cookies

125 g butter
1 dl sugar
1 egg
3,5 dl wheat flour
1 teaspoon baking powder
2 teaspoon vanilla sugar

1 teaspoon cinnamon or 1 dl grated coconut*


Mix the soft butter and sugar until stiff. Add the egg. Add to dry ingredients, mix. Keep in refrigerator for 1 hour.

Roll out the dough into a sheet. Take the pieces by the mold.

Bake at +200 degrees C for 7 to 10 minutes.

*Note: I made double size dough and put to other part cinnamon, other one grated coconut.

[sister herb]

Squash lasagna

Simple recipe: Layers of squash slices, browned minced meat, fresh basil, tomato slices, cheese sauce and grated cheese on the top. In the oven +175 C, 40 minutes.

[sister herb]

Homemade Chocolate & Coconut Bars

I found that recipe at yesterday and as I love Bounty chocolate bars these might be good substitute for them.

Ingredients:

(makes 12 large or 24 mini bars)

1 can sweetened condensed milk
3 cups shredded coconut
400-425g milk or dark chocolate (splurge and buy the best you can afford!)

Method:

In a large bowl, combine the condensed milk and the shredded coconut and mix well. Eat at least one spoon of the mix for taste and quality control.

Using damp hands, shape the mix into the size bars you want and place on a paper lined baking tray. Place them in the freezer for about an hour to firm and make them easy to dip in the chocolate.

Meanwhile, melt the chocolate using your preferred method.

Dip the set bars into the melted chocolate. You’ll find this easier to do with 2 forks. Drip off any excess chocolate and place the bars back on the tray.

Return to the fridge or, if it’s not too hot at your place, leave them out to set.

Keep in an airtight container in the fridge for around 5 days….yeah right, as if they’ll last that long!

Just drip a teaspoon amount of the melted chocolate onto a lined baking sheet and sprinkle with 100’s and 1000’s. Allow to set.

Source: http://mamabake.com/2013/07/11/homem...3-ingredients/

[Umm Abed]

This recipe is pure awesomeness!

:rock:sister Herb! I love anything coconut! And I love all the other yummy foods on this thead:jz:

[taherdawoodi]

Another amazing thread - food !! Love it !!

Have you guys ever had the famous indian tea - its called amrut tulya chai... literally meaning the heavenly nectar tea..

It consists of the following -

Full Cream Buffalo Milk [I like Chitale or Sane dairy]
Fresh Water
Sugar
Fresh Ginger Crushed [Better still you can crush the juicy fresh ginger with the chimtadirectly in the water-milk concoction to let the ginger juices flow out and blend in smoothly]
Cardamom – peel, crush and powder the pods

That's the ingredients... here's the recipe -
In a brass vessel [or stainless steel, if you can’t get a brass vessel] mix one cup of water and one cup of milk. Add four teaspoons of sugar. Put on the stove on medium heat. Squeeze in a bit of fresh crushed ginger and add a pinch of cardamom powder and the freshly crushed peel. Lightly and lovingly stir the concoction, let it warm, and bring to a boil. Smartly add two teaspoons of tea powder and keep stirring gently to ensure the boiling concoction does not spill over. Keep boiling till the tea attains beautiful bright golden-orange colour – the moment you see a reddish tinge, give the heavenly brew a loving last stir, twirl the vessel, and sieve the Amrut Tulya Nectar Tea, your Special Chaha, directly into the cups.

[taherdawoodi]

YUMMY !!! That's like homemade-infinite bounty bars.. !! yay !!

Thanks,
T

[QUOTE=sister herb;2854245]Homemade Chocolate & Coconut Bars

I found that recipe at yesterday and as I love Bounty chocolate bars these might be good substitute for them.

Ingredients:

(makes 12 large or 24 mini bars)

1 can sweetened condensed milk
3 cups shredded coconut
400-425g milk or dark chocolate (splurge and buy the best you can afford!)

Method:



In a large bowl, combine the condensed milk and the shredded coconut and mix well. Eat at least one spoon of the mix for taste and quality control.

Using damp hands, shape the mix into the size bars you want and place on a paper lined baking tray. Place them in the freezer for about an hour to firm and make them easy to dip in the chocolate.

Meanwhile, melt the chocolate using your preferred method.

Dip the set bars into the melted chocolate. You’ll find this easier to do with 2 forks. Drip off any excess chocolate and place the bars back on the tray.

Return to the fridge or, if it’s not too hot at your place, leave them out to set.



Keep in an airtight container in the fridge for around 5 days….yeah right, as if they’ll last that long!


Just drip a teaspoon amount of the melted chocolate onto a lined baking sheet and sprinkle with 100’s and 1000’s. Allow to set.

Source

[sister herb]

YUMMY !!! That's like homemade-infinite bounty bars.. !! yay !!

Thanks,
T

I like them too. Nice if this recipe help others to fulfill their sweet tooth needs.

[sister herb]

Finnish Lingonberry Pie

Filling:
5 dl lingonberries
1 dl sugar
0,5 dl water
1 tablespoon potato flour

Dough:
100 g butter
1 dl sugar (0.6 cup)
1 egg
2 dl wheat flour (1 cup)
0,5 dl rye flour
1 teaspoon baking powder
(2 teaspoon vanilla sugar)
0,5 dl milk or cream

Make the filling first:
Put the filling ingredients to the boiler. Heat, stirring constantly until the mixture thickens. Allow to cool.

Cream together the butter and sugar. Add the egg. Mix the flour, baking powder and add to the mixture. Add milk (or cream). Pour into a greased baking dish. Pour cool lingonberry mixture on the dough.

Bake in the oven +200C, 20 to 30 minutes.

Note: Instead of the lingonberries, you can also use cranberries.

As lingonberries and cranberries grow only in the cold climate, substitute for those berries isn´t easy to find. But the dough is suitable for many different kind of berry pies. If you are using some other berries or fruits (or jams), leave rye flour away from the dough. In this case, use 2,5 dl wheat flour.

[sister herb]

Sea buckthorn-carrot-apricot jam

500 g carrots
2 dl water
200 g soaked dryed apricots
2 dl sea buckthorn berries
(1 to 2 dl water)
4 dl jam sugar

Wash, peel, dice the carrots. Boil them in water (2 dl) in 10 minutes. Add more water if needed (1 or 2 dl), soaked apricots and sea buckthorn berries, cook until the carrots are tender, about 10-15 minutes. Puree. Add the jam sugar. Boil 10 minutes with stirring. Pour into clean jars or cool and freeze.

Sea buckthorn

Sea buckthorn is a small tree, common at the part of Europe and Asia, specially at the sea shore but it´s also cultivated in the gardens:

Little berries are quite tart and juicy. We usually make juice or jam about them because they are quite unpleasant to eat raw. They include a lot of vitamin C.

If you can´t find sea buckthorn, you can leave it away and use 300 g apricots instead of it.

[sister herb]

Afghan Sweets

440 g white sugar
500 ml water
440 g full-cream milk powder
1 tbsp ground cardamom
1 tbsp rosewater
125 g chopped walnuts
1 tbsp ground pistachios

Place the sugar and water in a saucepan over low heat and stir until the sugar dissolves. Simmer, without stirring, for 10–15 minutes, or until a thick syrup forms. Do not allow the syrup to colour.

Meanwhile, combine the milk powder, cardamom, rosewater and walnuts in a bowl. Pour over the hot syrup and quickly combine well. Pour mixture into a shallow dish and scatter with the ground pistachios. Stand for 30 minutes or until cool and set. Cut into diamonds or squares to serve.


Source: http://www.sbs.com.au/food/recipes/h...ets-sheer-pira

[sister herb]

Stuffed zucchinis

1 - 2 zucchinis
400 g minced meat*
olive oil
garlic
onion
tomato sauce/tomatoes
salt, pepper, herbs
grated cheese

Cut the rinsed zucchini lengthwise in half. Carve them with a spoon for the filling and cut into small cubes. Peel and chop the onion and garlic.

Brown ground beef in olive oil. Add the onion and garlic. Add zucchini flesh and crushed tomatoes. Add salt, pepper and herbs. Boil the mixture slowly for 10-15 minutes.

Put the pumpkins on top of the baking paper oven pan and add the filling. Sprinkle the grated cheese over the filling. Bake at 225 degrees C for about 15 minutes. Serve with rice or bread.

*Note: You can use as filling also grilled chicken or tuna or what ever you like, instead of the meat. Feel free to add sliced mushrooms, cooked vegetables etc.

[sister herb]

Lingonberry curd pie

0,5 dl melted butter
1 dl cream or milk
1 egg
1 dl sugar
2 dl wheat flour (add more if dough is too runny)
1 dl oatmeal
1 teaspoon vanilla sugar
1 teaspoon baking powder

4 dl lingonberries

Curd filling:
1 dl curd
1 dl cream or milk
0,5 dl sugar
1 egg
1 teaspoon vanilla sugar

Mix curd filling ingredients together.

Melt the butter. Mix it with the eggs and sugar. Mix other ingredients together and mix them to the dough.

Pour the dough in the greased baking dish. Bake in +200 C 10 minutes. Take out from the oven. Add lingonberries and curd filling. Bake 20 to 30 minutes.

Serve with vanilla sauce.

[Pygoscelis]

I just noticed this thread. You folks have some great recipes on here!

[sister herb]

I just noticed this thread. You folks have some great recipes on here!

Choose your favorite and share your own.

We are waiting...

[sister herb]

Another variety of the stuffed zucchini:

Filled with tuna in tomato sauce, blue cheese, basil, garlic, tomato, mushroom sauce and parmesan. Plus potato from the lunch, flavored with seasalt and olive oil.

[sister herb]

Bengali Coconut Ladoo

2 1/2 cups grated coconut, fresh or frozen (unsweetened) (Or dried if you can´t find fresh.)
1/2 – 3/4 cup sugar (according to taste)
1 – 2 tsp powdered cardamom
rose essence (optional)
4 cups milk OR 2 cups milk+1 cup evaporated milk OR 2 cups evaporated milk


METHOD:

Add 4 cups milk to a pan and boil till reduced to half in volume. I used 2 cups milk and 1 cup evaporated milk. So it takes less time to reduce to about 2 cup. You may as well use 2 cups evaporated milk straight away. I also added 3 – 4 cardamom pods while boiling the milk and removed them when reduced. This is just because I wanted a strong cardamom flavor.

Mix in the sugar into the milk until dissolved. (I used only ½ cup)

Add the grated coconut. Continue cooking on low heat, stirring frequently until the milk almost dries up. The mixture will start coming away from the sides of the pan. This will take around 20 minutes.

Add the cardamom powder and rose essence when it’s almost ready. (The flavor of cardamom is lost when subjected to heat for too long.)

Do not dry the mixture too much else you won’t be able to make balls. What you can do is; when you think its ready take a small amount of the mixture and try to make a ball. If you find it too moist then cook for slightly longer.

Switch off the heat and let the mixture cool slightly. When still warm to touch, make small balls by rolling between your palms. The ladoos will dry up and become firm once completely cooled.

Store the coconut ladoos in the refrigerator. These keep well for several days.


https://bitesofsweetandspice.wordpre...or-durga-puja/

[Umm Abed]

Lovely recipes and such beautiful pics masha'allah!

Sister Herb you are tops:statisfie

[sister herb]

Thanks for you kind words.

I just made an apple pie. Maybe you would like to come a visit and taste it...

[sister herb]

Baked Apple Roses

Recipe with more pictures: http://cookingwithmanuela.blogspot.f...ple-roses.html

You can also use butter, brown sugar and cinnamon instead of preserves with them.

[Umm Abed]

Yummy delicious apple pie sister herb, and the apple rose is just wow:)

Thanks for the pics.

[sister herb]

One more apple idea:

Apple Pie "Fries"

http://www.ohbiteit.com/2013/05/apple-pie-fries.html

[Umm Abed]

Sister herb!! Your pics are perfect, awesomely clear.:bravo:Those appele 'sticks' look amazing and the dripping caramel! Yumm:D

[sister herb]

Thanks again dear sister. Lately I have plant to make own food blog (and gardening blog too). Maybe I will get you to there as the regular visitor. :D

For the gardening blog, I started to train how to make videos. Hmm... quality is bad but it was my the first try:

https://youtu.be/nkhhNWIAKpw

(Sorry, off topic. :nervous:)

[Umm Abed]

Just watched the vid you made, its a beautiful garden masha'allah I just love it! Well done!

Having your own food and gardening blog - thats a great idea sure :)

[monroe]

I used to make in some seasons at home. It taste so good!

[sister herb]

Baked Apple Roses

Recipe with more pictures: http://cookingwithmanuela.blogspot.f...ple-roses.html

You can also use butter, brown sugar and cinnamon instead of preserves with them.

My apple roses are a bit paler variety:

But they are tasty anyways.

[strivingobserver98]

For the chocolate lovers:

http://www.newsner.com/en/2015/09/sh...r-im-drooling/

Yum!! :p

[sister herb]

^^^This I have to try. :p

[strivingobserver98]

^^^This I have to try. :p

Show us a pic once you made it :).

[BeTheChange]

Moroccan Coconut Truffles Recipe

Warning: They are very sweet but taste amazing especially with the almond crunch in the middle.

Alhamdulilah. Enjoy with a healthy lifestyle in sha Allah & it's very easy and simple to make too.

[sister herb]

Mocha Chocolate Kisses

15 biscuits (Marie biscuits)

Filling:
2 gelatine leaves (make sure you use halal gelatine)
2,5 dl sugar
1 dl glucose syrup
1/4 dl water
4 egg whites
2 bags (á 18 g) the espresso instant powders

Frosting:
200 g dark chocolate
2 teaspoon coconut oil

1. Soak the gelatin in cold water.

2. Whip the egg whites and 1/2 cup sugar until stiff.

3. Place to the saucepan 2 cups sugar, glucose syrup and water. Bring to a boil. When the temperature is 116 degrees C, add the soaked gelatine leaves.

4. Pour the sugar syrup to egg white foam in a thin strip with stirring.

5. Whisk the mixture until it is lukewarm. Whisk to the mixture espresso instant powder.

6. Spread the biscuits on a baking sheet. Pipe the foam mass to biscuits. Let to solidify at room temperature for 2 hours.

7. Melt the chocolate in a water bath or in the microwave. Stir in coconut oil. Dip in chocolate kisses in chocolate and a lift in the fridge to harden.

[sister herb]

Cute sandwich idea:

[sister herb]

Chocolate Cake

Basic sponge cake: http://www.dlc.fi/~marian1/gourmet/14_9.htm
Plus: 2 teaspoon cocoa powder

Filling:
2 dl cold coffee (for wetting the cake)
200 - 300 g apricot marmalade

Decoration:
melted dark chocolate (I used 300 g)
chocolate candies

Cut the cooled cake into two parts. Wet both parts of coffee (about 2 dl). Apply the lower part with the apricot jam. Lift the cake "lid" over the top. Melt the chocolate in a water bath or in the microwave. Spread it (quickly) on top of the cake and sides. Decorate.

When cake is decorated, place it to the fridge for few hours that the chocolate frosting hardens.

[BeTheChange]

Asalamualykum,

Sister Herb very creative. Looks delicious.

Jazahka Allah for sharing.

Unfortunately, i don't have time to experiment.

I remember playing with ladybirds when i was young. They very cute creatures.

[sister herb]

Ladybirds were my favorites too. Now they are my little helpers in the garden as they eat aphids. And they are cute too.

[Umm Abed]

Beautiful food presentations sister herb, you'r a pro, masha'allah:sunny:

[Umm Abed]

^^^This I have to try. :p

Just when I thought I knew it all then comes up yet another excellent idea!:D

[sister herb]

Beautiful food presentations sister herb, you'r a pro, masha'allah:sunny:

Salam alaykum

Thanks for your kind words dear sister. By the way, I still have few pieces of chocolate cake left if you happen to walk around here. :statisfie

[Umm Abed]

Salam alaykum

Thanks for your kind words dear sister. By the way, I still have few pieces of chocolate cake left if you happen to walk around here. :statisfie

Wa alaikum salam sis,

I wont mind lol, having chocolate cake and tea with you sister herb:) Thanks.

[sister herb]

Sugar Free Chai Date Truffles



(25 - 30)


Ingredients

750g (26oz) dates
50g (1 stick) butter
2 teaspoons chai tea
2 teaspoons cocoa powder
Cocoa powder for dusting

Directions

Melt the butter over medium heat. Add the tea and let infuse for 3-4 minutes. Strain the tea from the butter and return the butter to the pan.

Add dates and simmer over a low heat until the butter is absorbed and dates are soft and sticky. Add cocoa powder and stir. Let cool.

Remove the seeds from the dates and roll each date into a ball. Coat in cocoa powder.

Note: You can also coat them using dusting sugar, but then they aren´t sugar free anymore.

http://twolovesstudio.com/2012/07/09...date-truffles/

[BeTheChange]

Asalamualykum,

We made qurbani meat today - very delicious.

Alhamdulilah.

[sister herb]

Almond Toffee

2 cups sugar
2 cups chocolate chips
1/4 teaspoon salt
2 cups butter
1 cup finely chopped almonds

Method:

1) In a large sized thick bottomed pan, mix butter, sugar and salt together
2) Stir the three ingredients on a medium heat until the butter melts
3) Stir the mixture till it starts boiling and turns a bit golden brown
4) Meanwhile coat a large baking tray with aluminum sheet
5) Now pour the butter mixture on the baking tray
6) Sprinkle chocolate chips on the butter mixture and allow it to melt
7) Once the chocolate starts to melt, even it out with a spatula and make it a layer on the butter mixture
8) Sprinkle crushed or chopped nuts as a final layer
9) Place it in refrigerator until it solidifies

Source: http://timescity.com/blog/5-easy-dessert-recipes-2/

[sister herb]

Asalamualykum,

We made qurbani meat today - very delicious.

Alhamdulilah.

Have we already the recipe of it in here? If not, chop-chop and please post it. :D

[Celebrimbor]

Interesting thread. This better be the first step to transform to a kitchen expert.

Keep it going

[BeTheChange]

Have we already the recipe of it in here? If not, chop-chop and please post it. :D

In sha Allah sis, i'll type it soon.

It's very very easy to make.

May Allah swt put barakat in my time Ameen.

[sister herb]

Oatmeal Apple Treat

4 - 5 apples
1 teaspoon cinnamon
100 g butter
1 dl brown sugar
0,5 dl wheat flour
3 dl oatmeal

Remove core from apples. Cut peeled apples to slices. Place the apple slices in a buttered casserole dish. Sprinkle cinnamon on top.
Melt the butter. Mix to melted butter other ingredients. Put mixture on the top of apples.
Bake +200 C, 30 minutes.
Serve with vanilla sauce or ice cream.

[*charisma*]

Assalamu Alaikum

Here's a couple of Palestinian dishes:

This is Maqlouba (it means flipped/turned over)
It's basically chicken boiled with spices, then the broth is removed.
Veggies (carrots, potatoes, eggplant/aubergines) are fried.
At the bottom of the pot goes the chicken, then the fried veggies, and finally the rice with more spices and fried vermicelli noodles.
The broth is returned to the pot to cook the rice. Once it's finished cooking, you flip the pot over on a dish.
Usually eaten with yogurt or salad.

This one is called mansaf.
It's lamb cooked in a dehydrated yogurt (called kishk/jameed).
The dish is layered with a very thin flat bread soaked in the yogurt broth, topped with rice, and the lamb pieces, and garnished with a lot of pine nuts.

Lots of sides, i went a little overboard as the dish itself is a bit heavy :X but hey...

[BeTheChange]

Alhamdulilah, looks very tasty.

[sister herb]

New version of the basic cookies (Coconut and cinnamon cookies - post 1082), at this time I used as flavoring 50 g dark chocolate (chopped to small pieces) and 1 teaspoon espresso powder:

They started to smell delicious when chocolate began to melt in the oven, with frangrance of coffee... mmm. :playing:

[Celebrimbor]

Does anyone know to make genuine Falafel ? I got the recipe once from someone and it turned out like Falafel biscuit real hard.

[*charisma*]

Does anyone know to make genuine Falafel ? I got the recipe once from someone and it turned out like Falafel biscuit real hard.

I have made them before a while ago. I don't like falafel so I don't make them often. You have to put baking soda in the mixture before you fry them. I'll get you the recipe soon Inshallah, but it consisted of chickpeas that were soaked overnight, parsley, onions, and garlic...if you like it mixed with fava beans then you can add those in as well.

[*charisma*]

This is the falafel recipe I've used before. It turned out pretty good. I'd say you really have to make sure the consistency of the batter is good enough that it holds together when frying.

Falafel

Ingredients
1 cup dried chick peas
1 cup parsley leaves
1 cup cilantro leaves (optional)
1 medium onion
4 cloves garlic
2 tsp salt
1/2 tsp cayene pepper (optional)
1 tsp ground coriander
1 tsp ground cumin
1/2 tsp baking soda
Directions
Soak the chick peas in water overnight.

Grind the chick peas, onion, garlic, parsley and cilantro.

Add the spices and mix.

Add the baking soda just before shaping and frying.

Shape the mixture into small rounded patties either by hand or by using a falafel maker.

Fry in hot canola or your preferred vegetable oil.


Note:

The Falafel mixture freezes well. Spices and baking soda should not be added until it is time to use the mixture.

----


With Fava Beans (I don't like fava beans and have never tried this recipe, attempt at your own risk lol)

Falafel

Ingredients
3 cups split dried fava beans (*)
1 1/2 cups dried chick peas
1 large onion
8 cloves of garlic
1/2 small bunch flat leaf parsley (optional)
1/2 small bunch cilantro (Optional)
2 tsp salt
1 tsp cayene pepper (optional)
2 tsp ground coriander
2 tsp ground cumin
1 tsp baking soda
(*) If you can't find split fava beans you can use the whole fava beans and peel the skin off them after soaking.

Directions
Soak the fava beans and chick peas overnight.

Grind the beans, chick peas, onion, garlic, parsley and cilantro.

Add the spices and mix.

Add the baking soda just before shaping and frying.

Shape the mixture into small rounded patties either by hand or by using a falafel maker.

Fry in hot canola or your preferred vegetable oil.


Note:

Falafel mixture freezes well. Spices and baking soda should not be added until it is time to use the mixture.

[*charisma*]

Dinner on Friday

[Celebrimbor]

I have made them before a while ago. I don't like falafel so I don't make them often. You have to put baking soda in the mixture before you fry them. I'll get you the recipe soon Inshallah, but it consisted of chickpeas that were soaked overnight, parsley, onions, and garlic...if you like it mixed with fava beans then you can add those in as well.

*recipe*

wow thanks much. Looking at the recipe you posted, it seems soo easy but somehow I went wrong before lol. Insha'Allah not this time.. Will try it on my days off and will update on its outcome.

Two questions,

It says 'soak the chick peas overnight', so I'm guessing the canned chickpeas won't work here correct ?

It says 'grind all the stuff' before adding the baking soda. Would it make a proper batter like a dough ? I mean wouldn't that make it watery after grinding ?

and forget the fava beans lol I don't wanna risk it.. I don't even know what fava beans is.

[*charisma*]

wow thanks much. Looking at the recipe you posted, it seems soo easy but somehow I went wrong before lol. Insha'Allah not this time.. Will try it on my days off and will update on its outcome.

Two questions,

It says 'soak the chick peas overnight', so I'm guessing the canned chickpeas won't work here correct ?

It says 'grind all the stuff' before adding the baking soda. Would it make a proper batter like a dough ? I mean wouldn't that make it watery after grinding ?

and forget the fava beans lol I don't wanna risk it.. I don't even know what fava beans is.

hahaha, yes DO NOT use canned chick peas, that will make it very difficult to form. I made that mistake before lol You want falafel not hummus.

Soak the chick peas overnight or you can soak it in the morning and have it at night..whatever you prefer. Try to change the water halfway between. DRAIN the chickpeas before using in the recipe, and do not use a blender, use a processor. The results of it all together will actually be crumbly, but should also stick together. So process it until it gets to that part. If you don't want to use up all of the dough, put it in the freezer (don't add baking soda to the part you will freeze).

If I have time inshallah, I will reattempt making it, and post pics or something. I don't have any dried chickpeas on hand right now.

[Celebrimbor]

hahaha, yes DO NOT use canned chick peas, that will make it very difficult to form. I made that mistake before lol You want falafel not hummus.

hahahha @hummus alright cool.

Soak the chick peas overnight or you can soak it in the morning and have it at night..whatever you prefer. Try to change the water halfway between. DRAIN the chickpeas before using in the recipe, and do not use a blender, use a processor. The results of it all together will actually be crumbly, but should also stick together. So process it until it gets to that part. If you don't want to use up all of the dough, put it in the freezer (don't add baking soda to the part you will freeze).

If I have time inshallah, I will reattempt making it, and post pics or something. I don't have any dried chickpeas on hand right now.

Yeah I was thinking about the processor. I get it now.

If and when you do, try to take pics along the process and not just the final falafel lol. I wanna see how the batter should look like.

Alright I appreciate it. :bravo:

[sister herb]

Simple Tomato Pie

1 package puff pastry sheets
kebab meat slices or grilled chicken or browned ground beef
tomatoes
oregano, basil
mozzarella cheese

Place the thawed puff pastry sheets on a baking tray. Spread over the kebab meat and tomato slices. Season with herbs (I used oregano and basil). Put on plenty of grated cheese. Bake in oven at 200 C for 20 minutes.

Nice with a cup of tea.


I used quite much tomatoes to this pie but you can use less if you like. Most of the tomatoes have turned red indoors, that´s why I got an idea to make a tomato pie.

And I still have a lot of tomatoes left for weeks or for new pies - thanks for the gardening. :D

[sister herb]

Cinnamon-sugar-butter filled rolls:

And long, plaited loaves:

The loaf on the right is filled with apple marmalade.


Recipe: http://www.dlc.fi/~marian1/gourmet/15_7.htm

http://www.dlc.fi/~marian1/gourmet/15_42.htm

[sister herb]

Almond Apple Pie

Ingredients:

2 large eggs
125 ml sugar
200 ml flour
1 tsp baking powder
1 - 2 tsp vanilla sugar
2 tbsp cream or milk
100 g butter
2 - 4 apples, peeled, sliced
cinnamon
1 tablespoon sugar

50 g slivered almonds
cinnamon
1 tablespoon sugar

Whisk the egg and sugar lightly. Mix the melted butter among the cream (or milk). Add to the egg mixture, as well the flour and baking powder. Do not mix too much.

Put the dough in a greased pie dish. Arrange the apple slices on top. Sprinkle cinnamon and sugar on top. Cook at 200 degrees C for 10 minutes.

Take pie from oven, add on the top 50 g slivered almonds, a little more cinnamon and 1 tablespoon sugar. Put back to oven and bake 10 - 15 minutes. Don´t let almonds burn too dark.

Serve with vanilla sauce or vanilla ice cream.

[sister herb]

Gingerbread Curd Apple Pie

Dough:
150 g butter
1 dl sugar (0.6 cup)
3 dl wheat flour
(1 teaspoon vanilla sugar)
0,25 dl milk or cream

Filling:
2 dl gingerbread flavored curd*
0,5 dl cream or milk
1 egg
0,5 dl sugar

apples

cinnamon
0,5 dl cream
sugar

Cream together the butter and sugar. Add the egg. Mix the flour, baking powder and add to the mixture. Add milk (or cream). Pour into a greased baking dish.

Mix the ingredients of the filling. Pour to the baking dish. Remove core, cut apples into slices. Put to the baking dish. Sprinkle cinnamon and sugar over the apple slices, add 0,5 dl cream.

Bake in the oven +200C/392 F, 20 to 30 minutes.


*Note: Or add 1/2 - 1 teaspoon cinnamon, 1/4 tsp ginger, 1/4 tsp clove and 1/2 tsp cardamom to 2 dl curd. Mix well. Keep in the fridge few hours.

[sister herb]

Basic Swiss Roll

4 eggs
1,5 dl sugar
0,75 dl potato flour
1 dl wheat flour
1 tsp baking powder
1 tsp vanilla sugar

2 dl curd*
1 tsp vanilla sugar
1/2 dl strawberry jam

2 dl cream


Whisk the eggs and sugar in a bowl until pale and fluffy.

Add the flour and spoon the mixture into the tin with baking paper (greaseproof paper). Bake in the oven +200 C for 7-10 minutes, or until light and springy to the touch.

Remove from the oven. Put the baking paper (greaseproof paper) on the table. Place the pie plate on top of it and remove it from the paper carefully.

For the filling, spread the jam onto the pie plate and roll it.

Keep in the fridge few hour to the next day. Decorate as you like (I used whipped cream and slices of satsuma plus few strawberries and chocolate candies).

*Note: Filling the swiss roll with curd isn´t necessary if you prefer some other fillings. Use instead of it more jam (1,5 dl) or what ever you like.

[sister herb]

Finnish Pancakes

5 dl milk
2 eggs
1/2 dl sugar
pinch of salt
1/2 dl vegetable oil (we usually use rapeseed oil) or melted butter
2,5 dl wheat flour (or barley flour)

vegetable oil or butter for frying

Lightly whisk the eggs and the salt with the milk. Add sugar. Add the flour in a thin stream little at a time, whisking continually to avoid the forming of lumps. Finally add the melted butter which helps to prevent the pancakes from sticking to the pan during frying.

Cover the batter and let it stand for 1/2 to 1 hour for the flour to absorb the liquid.

Heat a pancake pan until very hot. Generously butter the pan and pour the first batch of the pancake batter in a thin layer in the rounds. Fry until the bubbles on the batter surface begin to set and flip the pancakes over with a spatula.

Fry the pancakes until they are golden brown, although the first batch, as with any batter, usually turns out bad — pale, bland and slightly soggy.

Continue frying with the rest of the batter.

Serve with jam (strawberry jam is traditional in here), with ice cream or vanilla sauce.

You can use same basic recipe also for savory pancakes (just leave sugar away and add 1/2 tl salt).

To these (savory) pancakes I added 2 dl chopped spinach and 1 dl grated carrot:

Wild nettle pancakes with lingonberry jam:

Another version of the sweet pancakes:

Peel few apples, remove the core and cut to thin rings.
Pour the pancake dough dose to the pan, add apple ring on the top plus springle cinnamon on it.

Like this:

[AhmedGassama]

OMG sister Herb, you killed me with all these plates :)

I guess that i need to send this thread to my sister so she can make for me all these plates :D

Do you know how to make Couscous ? it's a very famous north african food

[TMGuide]

Mashaa Allaah sister I am printing out the pancake recipe, so versatile. Love it

[sister herb]

Mashaa Allaah sister I am printing out the pancake recipe, so versatile. Love it

Nice if you like it. Yes, it´s easy to modify depending do you want sweet or savory foods.

[sister herb]

OMG sister Herb, you killed me with all these plates :)

I guess that i need to send this thread to my sister so she can make for me all these plates :D

Do you know how to make Couscous ? it's a very famous north african food

Yes I know couscous but please send your special recipe to us. Or recipe of your sister if she is better cook than you. ;D

[AhmedGassama]

Yes I know couscous but please send your special recipe to us. Or recipe of your sister if she is better cook than you. ;D

I have only one recipe : how to make a cup of coffee :D

[sister herb]

^^ Well, that´s better than nothing. Could you share it with us then?

[sister herb]

Cranberry Soup

200 ml cranberries — fresh or frozen
300 ml water
60 ml sugar
2 tsp cornstarch

Pour the water and the cranberries in a small saucepan. Bring the mixture to the boil and cook until the berries are softened. This will only take a couple of minutes.

Strain the mixture through a sieve and pour the liquid back in the saucepan. Puree the berries by pushing them through a very fine sieve with a spoon. Add the puree in the saucepan, along with the sugar.

Bring the mixture to the boil and simmer gently for about 5 minutes, stirring every now and then. Mix the cornstarch thoroughly with a little cold water and pour in the saucepan in a thin stream, whisking continually.

Cook for 1 minute, (or according to the instructions on the cornstarch package) stirring with a whisk.

Pour the hot soup in soup plate(s) and sprinkle a thin layer of sugar on top, to prevent a crust from forming on the surface while the soup is cooling. Serve the soup warm or cold, topped with a dollop of whipped cream flavoured with vanilla sugar.

Serves 1 - 2.

[sister herb]

Fruit Cake

200 g butter
2,5 dl sugar
3 eggs
4 dl wheat flour
1 tsp vanilla sugar
1,5 tsp baking powder
1 - 2 dl finely chopped dried fruits

1 dl chopped cocktail cherries (maraschino cherries)
0,5 dl chopped peanuts (or other nuts)
1 dl orange juice

Cream the softened butter and sugar until stiff. Add the eggs one by one. Mix flour with baking powder, vanilla sugar and chopped dried fruits and nuts. Add the flour mixture into the batter. Add 1 cup of orange juice. Mix gently. Pour the batter into a greased baking dish. Bake 1 hour at 175 C. Remove from oven, cool and remove from the pan.

[Mr.President]

Do you have any good and healthy breakfast recepies ?
I dont like sweets

[AhmedGassama]

I can't live without sweets, i'm a thin guy, so i can eat as much sweets as i want :D

[Mr.President]

I can't live without sweets, i'm a thin guy, so i can eat as much sweets as i want :D

I have nothing against sweets but u know for evening tea time its okay but mornings hmm....

[sister herb]

In this thread have a lot of healthy recipes too. Well, at the least few. ;D

I´ll post here some my favourites - healthy recipes I mean.

[sister herb]

Bakes Apples

4 apples
1 tablespoon sugar
1 tsp cinnamon
raisins
oatmeals
1/2 dl molasses (dark brown syrup)
water

Remove the cores of the whole apples with a knife or an apple corer, but be careful not to pierce the base. Place the apples snugly in a buttered oven casserole.

Mix sugar and cinnamon. Fill the apple cavities with the raisins and oats fifty-fifty. Add 1 teaspoon of the sugar-cinnamon mix. Add more raisins and oatmeals to fill the hole. Spread over the syrup. Pour to the dish 1/2 - 1 dl of water. Bake at 175 C for 45 minutes. Serve with vanilla sauce or vanilla ice cream.

[sister herb]

Stuffed Cabbage Rolls

1 - 2 large heads of white cabbage

For stuffing:
400 g ground beef
(1 - 2 onions)
oil for frying
salt, pepper
1,5 dl short grain rice
(chopped cooked cabbage)

dark syrup (molasses)
melted butter

For a tight-headed cabbage:
Cut a deep cone-shaped incision into the bottom of the cabbage(s) and remove the core(s). Place the whole cabbage, bottom side down, in a large saucepan, at least half-submerged in simmering water.

Cook the cabbage, turning it occasionally, until its leaves start to soften. Gently and carefully, without ripping them, pull off the leaves one at a time as they soften and become loose. Preferably use tongs and be careful not to burn yourself with the boiling water.

Place the boiled leaves to drain in a large colander or on paper towels. The softened leaves should bend easily, without breaking — if necessary, cook them for a few minutes longer in boiling water to make them more pliable. Leave the smallest leaves at the very core of the cabbage attached as they are too small to be filled. They can be used to patch up the larger leaves in case these are ripped.

For a loose-headed cabbage:
If the cabbage has a loose head so that the leaves may be easily detached without being torn apart, you can just boil the leaves in batches instead of boiling the whole cabbage and wait for the leaves to soften a few at a time. Drain the boiled, softened leaves in a large colander or on paper towels.

Some people microwave the cabbage leaves, which should be an easier and quicker method to soften them.

Stuffing:
To make the stuffing, cook the rice until tender, rinse it with cold water and leave to drain.

Fry the minced meat (with chopped onion) and season it with salt and pepper. Mix rice and meat. Add 2 Tbsp dark syrup.

Stuff the cabbage leaves: place the leaves one at a time on the work surface and trim their thick ribs thinner with a sharp knife, pressing the leaves flat against the work surface as you cut. Be careful not to pierce the leaves, or the stuffing will ooze out.

Baking cabbage rolls:
Place the cabbage rolls snugly in one layer in a wide, generously buttered oven pan, with their seam side down. Mix equal amounts of melted butter and molasses and brush the rolls with half of the mixture. Or you can just drizzle 1 - 2 tablespoons molasses over the rolls and dot the surface with knobs of butter.

Going to the oven:

Bake at 175 - 200 C/347 - 392 F for about 20 minutes. Take the pan out, turn the rolls over (brush with the rest of the butter-molasses mixture) and bake for another 20 minutes, or until the rolls are starting to brown slightly. Then reduce the heat to 150 C/300 C and bake for about 1½ hours, or until the rolls are nicely browned and cooked through.

About every 30 minutes, turn the rolls over to prevent them from burning and drying out. Cover the pan with foil towards the end of cooking if the rolls seem to brown too much.

Serve with mashed potatoes or boiled potatoes and sugared lingonberries or lingonberry jam.

[strivingobserver98]

*Chicken Tikka Masala*

Ingredients

• 1lb boneless chicken washed and cut into bitesize pieces
• 1 medium or 2 small onions
• Peeled washed and diced into small cubes
• 4 tblsp oil
• 2 tsp ginger paste
• 1 tsp garlic paste
• 2 tsp salt
• 1 tsp arad
• 2 tsp ground chillies
• 1 teaspoon chilli flakes
• 2 tsp dhana powder (ground coriander )
• 1 tsp jeeru powder ( ground cumin)
• 1 tsp fenugreek (methi powder)
• 1 tbsp paprika
• 3 tbsp tomato puree
• 1 tbsp Lemon juice
• 3 tbsp vinegar
• 1 n 1/2 tsp garam masala
• 2 medium tomatoes washed and sliced
• Handful lila dhana washed and chopped for garnish

Method
Wash and cut the chicken into bitesize pieces. Peel and cut the onion into small pieces. Heat the oil and add the onion and cook on a low heat until softened and browned. Then add all the spices from ginger paste and vinegar (in the ingredients) stir well and mix together with the onion. (Add more more oil if needed, the masala shouldn't be dry ) cover and cook on low heat for abt 5 minutes. Add the chicken, mix well, cover and cook until the water burns out and chicken is tender, 10 minutes before end of cooking add the sliced tomatoes and the garam masala. Once tomatoes are slightly softened add the chopped lila dhana. Serve with naan bread or rice.

[sister herb]

Gingerbreads

150 g sugar (1 3/4 dl)
250 g dark syrup (1,5 dl)
1 tsp ginger
3 tsp cinnamon
0,5 tsp cloves
(1 tsp cardamom)
2 tsp baking soda
150 g butter
1 egg
500 - 600 g wheat flour (10 - 12 dl)*

*Note: I usually use only 7 - 8 dl wheat flours. The dough will be softer and easier to handle.

Boil the sugar, molasses and spices in a saucepan. more soda and stir until the entire mixture is a foam.

Put the butter in a bowl and pour the hot mixture on top. Stir until the butter melts. Add the egg. Cool the mixture well. Add the flour and beat until quite hard dough.

Roll out the dough into a thin sheet. Take the pieces by molds. Move cookies to the baking tray.

Bake at +225 C for about 8 minutes.

[sister herb]

Spinach Breakfast Quiche

Ingredients:
4 large eggs
2 cups fresh baby spinach leaves
1½ cups reduced fat shredded swiss cheese
1½ cups milk
1 teaspoon fine sea salt
½ teaspoon black pepper
¼ teaspoon crushed red pepper
2 stalks of green onion or scallion finely chopped
1 garlic clove finely minced
1 (9 inch) pastry shell or pie crust


Directions:

1. Preheat your oven to 350 F/175 C

2. Beat the eggs in a large glass bowl and add the milk, sea salt, black pepper and crushed red pepper.

3. Stir in the minced garlic and chopped green onion or scallion stalks.

4. Layer the pastry shell with 1 cup of the baby spinach leaves.

5. Next, spread 1 cup of the reduced fat shredded swiss cheese on top of the spinach leaves.

6. Layer the last cup of baby spinach leaves on top of the swiss cheese.

7. Pour the egg milk mixture over the spinach and cheese layers.

8. Sprinkle the remaining ½ cup of swiss cheese on the top.

9. Bake uncovered for 45 minutes or until done. When a toothpick or knife inserted in the center of the quiche comes out clean, it is done.

10. Let the quiche rest for 5 minutes before cutting or serving.


Tips: You can substitute swiss cheese with low-fat cheddar, muenster or any other low-fat cheese.

You can use a variety of vegetables like asparagus, swiss chard or broccoli as a healthy substitute.

For even less calories and fat, make this dish crust-less.

http://www.healthy-eating-help-guide...he-recipe.html

[sister herb]

Banana Oatmeal Recipe for Breakfast Muffins

Ingredients:
2 medium very ripe bananas
1 cup applesauce
2/3 cup brown sugar
1 cup milk
1½ cups old fashion rolled oats
1½ cups all-purpose flour sifted
½ teaspoon baking soda
1 tablespoon baking powder
2 tablespoons ground flax seed
1 teaspoon ground cinnamon
½ teaspoon vanilla extract
½ teaspoon salt
1 egg

You will also need either a non-stick muffin pan or liner papers for the muffin pan.


Directions:

1. Preheat your oven to 400 F/200 C.

2. In a medium sized bowl, beat the egg and cream with the brown sugar.

3. Mix in the fat free milk, natural applesauce and vanilla extract.

4. In a separate bowl, combine the dry ingredients together. Don’t leave any of the ingredients out. Start with the sifted flour then the rolled oats, ground flax seed, baking soda, baking powder, cinnamon and salt.

5. Next mash the 2 bananas very well with a fork.

6. Add the liquid ingredients to the dry ingredients. Remember just a few swift strokes, do not over mix.

7. Gently fold in the mashed bananas.

8. Spoon the batter into the muffins pan, fill about 2/3 full.

9. Bake for 25 minutes or until brown. Remember to place a few tablespoons of water in another pan in the oven to keep the muffins moist.

10. Let the baked muffins remain in the muffin pan a few minutes after leaving the oven, they will be easier to remove from the pan.

Tips: For a crunchy taste, you can add a ½ cup walnuts to this recipe.

You can substitute chia seeds for the flax seeds.

Instead of banana, you can substitute zucchini, carrots, blueberries, pineapple, apples or any of your favorite fruit.

http://www.healthy-eating-help-guide...t-muffins.html

[LaSorcia]

My kitchen adventure today:

First, I peeled 5 pounds of grapefruit! This took a while.
Then I put the peel in my food processor. Overall, I ground it on high for over a half hour. I had to do it in intervals, as the machine was getting too hot after 5 continuous minutes or so.
Next, I put it into a tiny-holed colander and used a wooden spoon to stir it around and push the finely ground pieces through.
After I did that to the whole batch, I put the large pieces back in the food processor for another round of grinding and pushing through the colander. I had to do this process several times.

It was time consuming, but well worth it. Now I have a bag of fresh grapefruit zest (over a pound) that I can use for cooking whenever I want it. I store it in the freezer and have had it still taste fresh over a year later. I do this to lemons, limes and oranges as well. It is SOOOO much better than dried powdered zests. It has much more flavour, and it's more convenient as I only have to do it about once a year instead of each time when I want it for cooking. It is also cheaper.

Sometimes I will slightly dehydrate the peel in a dehydrator before chopping; sometimes not. It seems like there is always a bit of waste; pieces that just won't chop tiny enough. If you have a garden though, you can use it as compost.

[sister herb]

Thanks for the tip. Sounds interesting. But what you did with those peeled grapefruits? Did you eat them all? :p

[LaSorcia]

Thanks for the tip. Sounds interesting. But what you did with those peeled grapefruits? Did you eat them all? :p

Well... :nervous: We bought the grapefruits to eat, intending to save the peels and then process them at the end. But somehow they got hidden behind stuff and weren't good for eating anymore. I hate wasting food. I'm embarrassed to admit it happened. :embarrass

[sister herb]

Ok sis... Don´t worry. I was just thinking you might make some fruit salad by them as 5 pounds sounds quite much to eat at once - specially as you had peeled them all. It´s over 2 kg if I counted it right.

When I was kid, the best way I knew how to eat grapefruits was halve them, add a lot of sugar and eat them by spoon. Healthy and not so healthy because a lot of sugar.

:p

[LaSorcia]

That's what we usually do too. Recently we tried them topped with honey and ginger powder. That'll wake you up in the morning!

[strivingobserver98]

Rawayyu (stuffed aubergines)

Ingredients

2 to 3 tablespoons oil
7 or 8 small round aubergines (washed and sliced without cutting through, leaving the end on)
5 medium potatoes, Peeled washed and cubed
1 medium onion Peeled washed and cubed
2 small tomatoes, washed, deseeded and cubed
Handful chopped lila dhana (coriander)
1 tsp ground ginger
Half tsp ground garlic
Salt to taste
1 tsp arad (turmeric )
2 tsp ground red chilli powder
2 tsp dhana powder (coriander )
Half tsp jeeru powder (cumin powder)


METHOD
Prepare the onion, potatoes and tomatoes, place in a mixing bowl add all the spices and chopped lila dhara. Heat oil in a frying pan, turn on low heat. Stuff the aubergines with the potato mix and place in the oil also add all the leftover potato mix, spread out in the pan, cover and cook on low heat, turn after 20 minutes, until potatoes and aubergines are cooked through and is golden brown in colour.

[sister herb]

Marmalade filled pastries

(filled with plum marmalade)

Dough:
250 g butter
250 g smooth, soft quark
250 g flour
1 - 2 egg yolks

or:
frozen puff pastry sheets (This is what I use - easier and faster way - suitable for the lazy bakers)

Filling:
plum, apple or apricot marmalade (make sure that your jam or marmalade is ovenproof)

Preparing the pastry dough:
The dough may be prepared a couple of days in advance. Formed into a flat square, store the dough in refrigerator, wrapped in plastic. The dough may also be frozen, in which case let it thaw wrapped in refrigerator overnight before use.

Bring the butter to room temperature. Mix the quark with a fork until smooth. Blend the softened butter thoroughly with the quark by hand. You can use a fork, a spoon or your clean hands. Add the flour, stirring gently. Mix just enough to get the ingredients blended. Shape the dough into a flat square, wrap it in plastic wrap and place in refrigerator to harden.

Forming the pastries:
Unwrap the dough and divide it into two parts, as this makes the handling and rolling of it easier. Wrap the other part in plastic and place back in refrigerator.

Dust a parchment paper lightly with flour, place the other half of dough on it, dust it lightly with flour and top with another parchment paper. Roll out the dough into a square approximately 5 mm thick.

At this stage, you can fold the dough into three layers similarly to puff pastry and roll it out again, then repeat the folding and rolling once more, as this will produce pastries with a flakier texture.

Peel off the upper parchment paper carefully. Trim the edges of the dough and cut it with a pastry wheel into equal-sized squares, about 8 × 8 cm in size.

Place approximately 1 tablespoon (or less) of marmalade in the middle of each square. Fold every second tip of the slit corners towards the centre to form a pinwheel-shape and press the tips together firmly.

Take the second part of the dough and the leftover pieces and repeat the rolling and cutting process. If the dough warms up and gets too sticky to handle, place it in refrigerator for a while.

(filled with plum marmalade)

Details on forming and filling:

Slit the corners:

Place filling in the centre:

Lift every second tip, pinch together firmly:

Press down towards the centre:

Baking the pastries:
Slide the parchment paper with the formed pastries on a baking sheet, cover loosely with plastic and place in a cool place for about 15 to 30 minutes to firm up, while you warm up the oven to 200 - 225 C.

Brush the top surface of the pastries lightly with egg yolk and bake for about 10 - 15 minutes or until they are golden brown and slightly puffed.

Let the pastries cool down a bit on a wire rack and, if preferred, sift some icing sugar on them just before serving. Serve the pastries with tea or coffee.

(filled with apple marmalade, decorated with cherries)

[LaSorcia]

Beautiful!

[The-Deist]

Marmalade filled pastries

(filled with plum marmalade)

Dough:
250 g butter
250 g smooth, soft quark
250 g flour
1 - 2 egg yolks

or:
frozen puff pastry sheets (This is what I use - easier and faster way - suitable for the lazy bakers)

Filling:
plum, apple or apricot marmalade (make sure that your jam or marmalade is ovenproof)

Preparing the pastry dough:
The dough may be prepared a couple of days in advance. Formed into a flat square, store the dough in refrigerator, wrapped in plastic. The dough may also be frozen, in which case let it thaw wrapped in refrigerator overnight before use.

Bring the butter to room temperature. Mix the quark with a fork until smooth. Blend the softened butter thoroughly with the quark by hand. You can use a fork, a spoon or your clean hands. Add the flour, stirring gently. Mix just enough to get the ingredients blended. Shape the dough into a flat square, wrap it in plastic wrap and place in refrigerator to harden.

Forming the pastries:
Unwrap the dough and divide it into two parts, as this makes the handling and rolling of it easier. Wrap the other part in plastic and place back in refrigerator.

Dust a parchment paper lightly with flour, place the other half of dough on it, dust it lightly with flour and top with another parchment paper. Roll out the dough into a square approximately 5 mm thick.

At this stage, you can fold the dough into three layers similarly to puff pastry and roll it out again, then repeat the folding and rolling once more, as this will produce pastries with a flakier texture.

Peel off the upper parchment paper carefully. Trim the edges of the dough and cut it with a pastry wheel into equal-sized squares, about 8 × 8 cm in size.

Place approximately 1 tablespoon (or less) of marmalade in the middle of each square. Fold every second tip of the slit corners towards the centre to form a pinwheel-shape and press the tips together firmly.

Take the second part of the dough and the leftover pieces and repeat the rolling and cutting process. If the dough warms up and gets too sticky to handle, place it in refrigerator for a while.

(filled with plum marmalade)

Details on forming and filling:

Slit the corners:

Place filling in the centre:

Lift every second tip, pinch together firmly:

Press down towards the centre:

Baking the pastries:
Slide the parchment paper with the formed pastries on a baking sheet, cover loosely with plastic and place in a cool place for about 15 to 30 minutes to firm up, while you warm up the oven to 200 - 225 C.

Brush the top surface of the pastries lightly with egg yolk and bake for about 10 - 15 minutes or until they are golden brown and slightly puffed.

Let the pastries cool down a bit on a wire rack and, if preferred, sift some icing sugar on them just before serving. Serve the pastries with tea or coffee.

(filled with apple marmalade, decorated with cherries)

We made this in home economics (näähän on joululeivonnaisia?)

[sister herb]

Not only for "joulu". You can make these at any time of the year, notice the date of the last picture -> September. (Luumuversio taitaa olla se perinteinen joululeivonnainen.)

[The-Deist]

Not only for "joulu". You can make these at any time of the year, notice the date of the last picture -> September. (Luumuversio taitaa olla se perinteinen joululeivonnainen.)

I havent seen anyone make them except around December, could be just me.

[sister herb]

Well, the eating habits have changed - I remember like in my childhood time there were some foods which we ate only for some special times but for nowadays for example the beetroot salad "rosolli" might be on the menu also at the middle of summer or traditional shrove buns (jam and whipped cream filled sweet bun) might be served at the autumn.

[sister herb]

Peppermint-Cocoa Cookies (with peppermint cane)

125 g butter
1 dl sugar
1 egg
3,5 dl wheat flour
1 teaspoon baking powder
2 teaspoon vanilla sugar

1 - 2 teaspoon peppermint extract (make sure it´s halal - some extracts may contain alcohol)
0,5 dl cocoa powder

2 peppermint canes

Crush peppermint canes.

Mix the soft butter and sugar until stiff. Add the egg. Add peppermint extract. Add to dry ingredients, mix. Keep in refrigerator for 1 hour.

Roll out the dough into a sheet. Take the pieces by the mold.

Bake at +200 degrees C for 7 to 10 minutes.

Sprinkle crushed peppermint cane over the biscuits as soon as they are still hot.

[sister herb]

Rye Cookies

(Cookies are made to look like as miniature old-fashioned rye breads.)

200 g butter
100 g sugar
(1 egg - not necessary but it makes dough easier to bake)
200 g wheat flour
150 g rye flour*
1 tsp baking powder

Mix the soft butter and sugar until stiff. Add the egg. Add to dry ingredients, mix. Keep in refrigerator for 1 hour.

Roll out the dough into a sheet. Take the pieces by the mold.

Bake at +200 degrees C for 10 - 15 minutes.

*Note: If you can´t find rye flours, you can use instead only wheat flours, about 300 g.

[BeTheChange]

Sister Herb

Have you got any interesting and exciting low-calorie low-fat recipes? :D :embarrass

[sister herb]

Sister Herb

Have you got any interesting and exciting low-calorie low-fat recipes? :D :embarrass

:embarrass Ooops. I need to check my recipe books.

[BeTheChange]

Haha lol.

Good luck with that.

Most of the food that i make is cooked with oil.

The only thing which is oil-free is the salad that i make with different veg and so on.

But yes, if you do come across any please feel free to share. In sha Allah.

[sister herb]

In this thread is 59 pages of recipes. I am sure there must to be few low-calorie & low-fat recipes too. I might (accidentally) posted some of them. ;D

[sister herb]

Leftover pie

Bottom:

puff pastry sheets (I used 6)

Filling:

grilled chicken, browned ground beef or what ever you have in your fridge or make only vegetable pie
vegetables, boiled (carrots goes well)
1 dl smashed potatoes
2 dl sour cream
1 egg
grated cheese

Put melted puff pastry sheets to casserole, add filling, spread grated cheese on the top.

Bake +225 C, 30 to 45 minutes. Make sure that also the bottom will be baked.

[sister herb]

Strawberry Soup

½ liter strawberries
8 dl water
1½ dl sugar
4 tablespoon potato flours

Heat in kettle starwberries, water and sugar boiled.
Move kettle away from stove.
Mix potato flour and 1 dl water together, pour to soup like thin "ribbon" stirring all the time.
Move back to stove and let it boil up just a little.
Pour to bowl and add some sugar over it.

Serve with milk, cream, vanilla sauce, ice cream...

[sister herb]

I baked some cinnamon rolls today and few of them came out from the oven looked funny:

Like cinnamon snails. Anyways they were tasty. :p

I used same recipe than in my earlier post:

Recipe: http://www.dlc.fi/~marian1/gourmet/15_7.htm

http://www.dlc.fi/~marian1/gourmet/15_42.htm

[Umm Abed]

Salaam sister herb, your cinnimon buns look unique but delicious all the way. :)

Can I ask, do you bake them sideways up or spiral side down?

[sister herb]

Sideways up. Most of them baked normally, just few opened a little and looked funny.

[Umm Abed]

A very interesting way to bake them actually this is the first time I see cinnamon buns baked sideways up, but its lovely all the same!

[strivingobserver98]

@Umm Abed @sister herb

Is this possible? Have you made it before?

[sister herb]

No I haven´t tried it - yet. :p

[Umm Abed]

Very, very interesting, Farhan - baked watermelon, never seen it made that way before!

So, have you or anyone else tasted it?:shade:

[strivingobserver98]

So, have you or anyone else tasted it?

Nope :(.

If I get hold of some watermelon I'll try and make it :ia:.

You should make some too :).

[sister herb]

Rhubarb Vanilla Pie

Dough:
150 g butter
1 dl sugar (0.6 cup)
3 dl wheat flour
(1 teaspoon vanilla sugar)
0,25 dl milk or cream

Filling:
1 liter rhubarb
2 dl vanilla flavored curd
1 egg
1/2 dl milk
2 tbsp sugar

On the top:
cinnamon, brown sugar

After baking:
powdered sugar

Cream together the butter, flour and sugar. Add milk (or cream). Spread into a greased baking dish.

Mix the ingredients of the filling. Pour to the baking dish over the dough.

Bake in the oven +200C/392 F, 20 to 30 minutes.

After baking, sprinkle top with powdered sugar.

[LaSorcia]

Do you make up these recipes yourself, Sister Herb? That looks fantasticly delicious! Your home sounds like a lovely place full of garden and fresh food.

One question: How do I measure a liter of rhubarb? Is it pureed?

[sister herb]

My rhubarb is chopped into pieces and 1 liter is loosely filled. Measure of course depends how big is your baking dish. Don´t fill it too much as need to leave room to filling (curd). If you are living in the country where curd is not typical ingredient, you can replace it also with milk and eggs (2 dl milk plus 1 - 2 eggs) or mascarpone cheese.

Not all recipes are my own but most of the latest ones are - I got digital camera at the last year and started to take pics from my own foods. Hopely you like the pics.

If you ever visit in this corner of the world where my garden is, feel free come to visit. I may serve you some herb tea and cookies. And fresh herbs, if its a summer time.

:welcome:

[sister herb]

Pizzapie

Pizza crust:
2 dl water
1 tbsp dry yeast
1 tsp salt
2 tbsp olive oil
4 dl wheat flour

Filling:
400 g browned and seasoned minced meat
6 slices of zucchini
2 sweet peppers
2 tomatoes
olive oil
olives
tomato sauce
garlic
basil, oregano
grated cheese

Make dough: mix yeast to flour, add salt and warm water. Knead well, add olive oil, knead a little more.

Make filling, add to the rolled dough. Spread grated cheese on the top.

Bake +250 C, 10 to 15 minutes.

[sister herb]

Rice Porridge in oven and Blueberry Soup

1 liter milk
1,5 dl sticky rice
0,5 tsp salt
2 tbsp butter

Grease a baking dish, add the milk, salt and rinsed rice. Allow to simmer in the oven about 1.5 - 2 hours. Stir a couple of times a baking of the first half. The oven temperature of 175 - 200 degrees C.

Enjoy with berry soup or milk, cinnamon and sugar.

Blueberry Soup

8 dl water 
5 dl blueberries 
1 dl sugar 
2 tablespoons potato flour 
½ dl water 

Measure water and blueberries in a saucepan, boil for 5-10 minutes. Pour through a strainer, and squeeze the blueberries with a large plastic bucket or a spoon through a sieve. Add sugar and bring to a boil. Mix with potato flour and cold water together and add the mixture to a saucepan in a thin strip carefully stirring. Let the soup boil without stirring.

Other version:

400 ml fresh or frozen bilberries
200 ml water
100 - 150 ml sugar

Pour the bilberries, water and sugar in a saucepan.

Bring the mixture slowly to the boil, crushing the berries with a spoon or a pounder. Cook the mixture for a few minutes, then strain it through a fine sieve. Store covered in refrigerator.

[sister herb]

Cookie Crumb Muffins

Ingredients:
- 200 g margarine or butter
- 2 dl sugar
- 2 eggs
- 2 dl wheat flour
- 1 tsp baking powder
- 1 tsp ground cardamom
- 2 dl sweet bread crumbs (e.g. crumbled biscuits)
- 2 dl ground almonds (appr. 80 g)
- 1 dl single cream
- solid raspberry jam

To moisten:
- 2 dl water
- 1 dl sugar

Topping:
solid raspberry jam or marmelade

Icing:
- 1 dl icing sugar
- 2 tsp water or lemon juice

Preheat the oven to 200°C.

Grind the almonds and combine them with the bread crumbs. Cream the butter or margarine and sugar together. Add one egg at a time, beating the mixture well after each egg. Combine the flour and baking powder and stir into the mixture.

Add the cardemom, bread crumbs and almonds and finally the cream. Mix lightly but do not unnecessarily stir the mixture. Grease a muffin mould and put a equal amount of the mixture into the hollows. Leave room for the mixture to raise in the hollows. Using a floured fingertip, press a hole in the middle of each muffin. Place about half a teaspoonful of jam or marmelade on each muffin. Bake in the middle of the oven for about 15 minutes.

Boil the water and melt the sugar in it. Moisten the baked muffins with the liquid. When the muffins are still hot, add another half a teaspoonful of jam in the middle. Let the muffins cool.

Combine the icing sugar and water or lemon juice in a small bowl. Pour the liquid icing around the jam.

This is an old recipe from the time when people didn´t waste nothing still useful food from the kitchen - not even bread or cookie crumbs.

[LaSorcia]

You should write a cookbook, Sister Herb.

[Mehnaaz]

You should write a cookbook, Sister Herb.

I second that! I drool when I drop in here. :)

[LaSorcia]

I second that! I drool when I drop in here. :)

Yeah, she's a big fitnah for my diet! But I don't mind. I can cook all the stuff after I reach my goal.

[sister herb]

Yeah, she's a big fitnah for my diet! But I don't mind. I can cook all the stuff after I reach my goal.

Oops. :embarrass But be careful - when you have reached your goal and cook all stuff, you may need to start a new diet.

[sister herb]

I am ready again to spoil you all...

Today´s baking:

Sweet buns again. I filled few of them with strawberry jam and whipped cream. Yummy with hot cocoa.

Sorry for those whose might be on a diet. :p:

[LaSorcia]

Sorry for those whose might be on a diet. :p:

For some reason, I don't believe you! ;)

[lonewolf007]

I am ready again to spoil you all...

Today´s baking:

Sweet buns again. I filled few of them with strawberry jam and whipped cream. Yummy with hot cocoa.

Sorry for those whose might be on a diet. :p:

i love this thread and the food you make looks so scrumptious honestly and lucky for me im not on a diet ;D

[sister herb]

For some reason, I don't believe you! ;)

You should believe. You see, I made also an apple marmalade filled plaited sweet loaf, but as caring person (for those whose might be on a diet, again) I didn´t put that image to here.

:unsure: It might be fatal to any diet...

[sister herb]

When you need to wonder are those snacks halal or haram and read their ingredients carefully (they might be printed by very small fonts too), safer choice is made them by yourself:

Homemade Fritos

INGREDIENTS
1/2 cup yellow cornmeal
1/2 teaspoon salt
3/4 cup boiling water
1 teaspoon olive oil

1. Preheat oven to 450F degrees.

2. Combine cornmeal and salt in a mixing bowl. Pour in boiling water and stir, add olive oil, and stir until well blended.

3. Drop mixture by heaping teaspoonfuls onto a well-greased baking sheet and press each one with the bottom of a glass. Bake for 12 to 15 minutes or until golden brown.

Makes approximately 3 dozen chips

http://www.care2.com/greenliving/homemade-fritos.html

[sister herb]

Gingerbread Curd Apple Pie

Dough:
150 g butter
1 dl sugar (0.6 cup)
3 dl wheat flour
(1 teaspoon vanilla sugar)
0,25 dl milk or cream

Filling:
2 dl gingerbread flavored curd*
0,5 dl cream or milk
1 egg
0,5 dl sugar

apples

cinnamon
0,5 dl cream
sugar

Cream together the butter and sugar. Add the egg. Mix the flour, baking powder and add to the mixture. Add milk (or cream). Pour into a greased baking dish.

Mix the ingredients of the filling. Pour to the baking dish. Remove core, cut apples into slices. Put to the baking dish. Sprinkle cinnamon and sugar over the apple slices, add 0,5 dl cream.

Bake in the oven +200C/392 F, 20 to 30 minutes.


*Note: Or add 1/2 - 1 teaspoon cinnamon, 1/4 tsp ginger, 1/4 tsp clove and 1/2 tsp cardamom to 2 dl curd. Mix well. Keep in the fridge few hours.

New version:

Cheesecake Apple Pie

Use same recipe like above but different filling:

200 g cream cheese (I used vanilla flavored)
1 egg
1 - 2 dl milk

Mix ingredients together, blend well. Pour over apples, bake +180C 1 hour.

[Umm Abed]

Yummmmy, tempting apple pie, sis herb :)

[The-Deist]

You should believe. You see, I made also an apple marmalade filled plaited sweet loaf, but as caring person (for those whose might be on a diet, again) I didn´t put that image to here.

:unsure: It might be fatal to any diet...

Please do post it.

[sister herb]

Please do post it.

Right one is filled with apple marmalade:

[The-Deist]

Right one is filled with apple marmalade:

*slurp*

[sister herb]

*slurp*

Very Finnish food. :D

[The-Deist]

Very Finnish food. :D

Yes indeed.

Sorry I have to write this in Finnish.
Mikä se on se ton näköne mut siin on niinku vanillaa ja hilloa. Mä en muista sen nimee.

[Umm Abed]

Very Finnish food. :D

Lovely. Whats the other one filled with? :)

[sister herb]

Yes indeed.

Sorry I have to write this in Finnish.
Mikä se on se ton näköne mut siin on niinku vanillaa ja hilloa. Mä en muista sen nimee.

Viineri, also wiener.

[The-Deist]

Viineri, also wiener.

Haven't eaten yet seen any for a while.

Pitäs kävästä sit Hesas.

[sister herb]

Lovely. Whats the other one filled with? :)

Other one hasn´t filled but it´s yummy anyways - specially with coffee. When it´s still fresh and warm, some like to eat it with cold milk.

[Umm Abed]

Viineri, also wiener.

Yummy danish pastry!

[sister herb]

Yummy danish pastry!

I have made those sometimes but making it´s dough takes more work and time than when making those sweet bun loaves. Yep, very yummy. :p

[Umm Abed]

I have made those sometimes but making it´s dough takes more work and time than when making those sweet bun loaves. Yep, very yummy. :p

Yeah I know as Ive browsed through some danish pastry recipes.

Ive always liked it but never made them yet, but Ive made croissants. But wait, isnt croissants danish pastry?:?

[The-Deist]

Yeah I know as Ive browsed through some danish pastry recipes.

Ive always liked it but never made them yet, but Ive made croissants. But wait, isnt croissants danish pastry?:?

They're French.

[Umm Abed]

They're French.

Oh so croissants are French. but lets see what sister herb says :)

[sister herb]

Actually they are originally from Austria but nowadays they are usually known as French.

Danish Pastry - Is a rich dough, content high amount of butter and sugar, normally it taste sweet and soft.
Croissant - Is a lean dough, content less amount of butter and sugar compare to danish pastry dough, normally it taste savoury and crispy.

Funny but also Danish pastries aren´t originally from Denmark but - also from Austria.

[Umm Abed]

So basically croissants are French and Danish pastry is Austrian, hmmm good to know. Ive tasted both so you'r on point there with the taste and texture.

Thanks for the indepth explanation sister:)

[The-Deist]

Actually they are originally from Austria but nowadays they are usually known as French.

Danish Pastry - Is a rich dough, content high amount of butter and sugar, normally it taste sweet and soft.
Croissant - Is a lean dough, content less amount of butter and sugar compare to danish pastry dough, normally it taste savoury and crispy.

Funny but also Danish pastries aren´t originally from Denmark but - also from Austria.

Someday I'll probably find out the world was created from Austria.

[sister herb]

History of croissants

http://labadiane-hanoi.com/spice-con...ry-croissants/

[Umm Abed]

Interesting history indeed.

Have you made croissants, sister herb, or anyone else?

[The-Deist]

Interesting history indeed.

Have you made croissants, sister herb, or anyone else?

I have eaten them.

[sister herb]

I have both made and eaten them too. :p

Usually I make another version of croissants (it´s dough isn´t as leafy like original croissants) what is filled - with meat or chicken or some strong taste cheese etc.

[sister herb]

Lamb Soup with root vegetables and sage

600 g lamb shoulder
3 potatoes, peeled and cubed
1 liter cubed rutabaga, celeriac, carrots and parsnip
1,5 liter water
2 stock cubes
salt, black pepper
sage

Cut the meat into pieces. Add salt and pepper. Boil 40 minutes. Add potatoes and root vegetables. Add sage. Boil 30 minutes, until vegetables and potatoes are softed.

[lonewolf007]

I love lamb, it looks really tasty sis :D

[sister herb]

Thanks. It was real tasty. Meat was very soft - it almost melted in my mouth. Long boiling time helped.

[lonewolf007]

Yeah that's how I like my lamb soft literally falling of the bone. It's good to eat it in the winter, great now I'm craving some lol

[Simply_Logical]

Yeah that's how I like my lamb soft literally falling of the bone. It's good to eat it in the winter, great now I'm craving some lol

lamb always has to be tender and soft

[lonewolf007]

lamb always has to be tender and soft

Yep agree

[sister herb]

Rhubarb pie with vanilla cream cheese filling:

Recipe is same like with Cheesecake apple pie (post 1205) but no apples or cinnamon to filling, just rhubarb and brown sugar plus cheesecake filling.

[Simply_Logical]

Rhubarb pie with vanilla cream cheese filling:

Recipe is same like with Cheesecake apple pie (post 1205) but no apples or cinnamon to filling, just rhubarb and brown sugar plus cheesecake filling.

looks good sis Tabark'Allah :ma:

[sister herb]

An idea:

You need:

little tomatoes (cherry etc.) for flowers of tulips
spring onions for leaves
cucumber for flower stalks
soft cheese for filling of tomatoes... I mean tulips

[sister herb]

Here is recipe for the picture:

http://thethriftycouple.com/2015/05/...frugal-recipe/

[noraina]

My muffins always have a cake-like texture. I love desserts, I love chocolates, and I am not that bad at baking- but my muffins always seem more like cupcakes than muffins. I think they are too spongy rather than crumbly. Am I making any sense here?

I have followed and even adapted countless recipes but my muffins still taste like cupcakes :cry: Why oh why do they taste like cupcakes?

[Umm Abed]

Sister can you please share your muffin recipe here if possible?

Id like to see where could it possibly turn into a cupcake lol.

[noraina]

I have tried so many recipes, lol, but this one is meant to be very good. They just don't have a muffin-like texture, I almost went off muffins altogether that's how much I made them :D

250g self-raising flour
25g cocoa powder
2tsp baking powder
175g caster sugar (or 125g caster sugar and 50g muscovado sugar)
175ml milk
2 large eggs, beaten
100ml mild olive oil (can use sunflower oil if too strong-flavoured)
75g plain chocolate chunks
1-2tsp vanilla extract


Preheat the oven to 170ºC (375ºF, gas mark 5).
Line a 12-hole deep muffin tray with paper muffin cases.
Sift together the flour, cocoa and baking powder; stir in the sugar. Add the remaining ingredients and mix lightly together.
Spoon the mixture into the prepared cases. Bake for approximately 20 mins or until golden and springy to the touch. Cool for 10 mins; transfer to a wire rack and leave until cold.

[Umm Abed]

It does look like a proper muffin recipe, @noraina .

I will give it a try and let you know how it came out :)

Thanks sis,:jz:

[noraina]

Ok then, inshaAllah let me know, jazakAllah khayr :)

[sister herb]

I notice you use self rising flour with your muffin recipe. Check this one:

https://www.nigella.com/ask/self-rai...-baking-powder

I haven´t personal experience about them as self-rising flours aren´t common in here.

[noraina]

I'll try it out sis, inshaAllah. :)

[sister herb]

Here is recipe for basic muffins, by my style:

Sister Herb´s Chocolate Muffins

3 dl sugar
2 eggs
3 dl wheat flour
2 tsp baking powder
100 g butter
2 dl milk
3 tablespoon cocoa powder

Foam sugar and eggs. Mix baking powder, flour, and add the flour to the dough. Melt the butter and heat the milk. Mix the cocoa powder into the milk. Stir butter and boiled, cooled cocoa to dough.

Divide the dough into the paper cases and bake at 250 degrees C for 10 minutes.

[Umm Abed]

Sorry, what does dl stands for?

[sister herb]

dl = deciliter = 1/10 of liter

It´s about 0,4 cups.

[noraina]

JazakAllah khayr sisters, I'll smash these muffins one day, I hope. :D

[Umm Abed]

Jazakallah sister herb for that.:)

Long time no new pics--- looking forward to your cooking and baking pics, :statisfie.

[sister herb]

Jazakallah sister herb for that.:)

Long time no new pics--- looking forward to your cooking and baking pics, :statisfie.

Yeah, I have been busy because of my work. But at the weekend I will do something - maybe those muffins and post pics. :statisfie