The Cookery Club

[Kittygyal]

yep i think thats the one you want.. the ice cream one right?

salam.
well me no want it me neice want it ice cream one
w.salam

[blue_dew]

:sl:

Chicken Biryani (i have not attempted this yet.. seems way too complicated)

Hmm.. that pic looks familiar. Maybe because I made that one. :D :D

[Hisbul_Aziz]

How to make PB&J :wub:


1. Using a knife, spread a generous layer of peanut butter on one slice of bread.
2. Clean the knife with a napkin or use another knife so the peanut butter and jelly don't mix in their containers.
3. Spread jelly or jam on the other slice of bread. Use slightly less jelly than peanut butter.
4. Put the two pieces of bread together with the peanut butter and jelly sides facing one another. Cut the sandwich in half for easier eating.

Tips & Warnings

* If you use a "natural" peanut butter that needs to be refrigerated, let the peanut butter come to room temperature before you spread it to avoid tearing the bread.
* Vary your bread choices in a PB&J. Although white is the standard, try wheat varieties, sourdough, or even rye. And thicker breads are harder to tear when you spread the peanut butter on them.
* Vary your jelly or jam choices. Although many choose "purple" and "red" jams for peanut butter (grape, strawberry, raspberry, boysenberry), some people swear by "orange" jams (apricot, peach).
* Instead of jam or jelly, use sliced banana, honey, raisins, dried or fresh apple slices, unsweetened flaked coconut, bacon (yes, bacon) or any combination of the above.
* Although it's high in protein, peanut butter is, sadly, fattening as all get out.:wub:

[butterfly+]

:sl:
PB&J sandwiches hehehe.
talking about peanut butter.. when i was younger i used to dip the spoon in the jar and eat spoonfuls of the peanut butter :okay:

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[blue_dew]

How to make PB&J :wub:


1. Using a knife, spread a generous layer of peanut butter on one slice of bread.
2. Clean the knife with a napkin or use another knife so the peanut butter and jelly don't mix in their containers.
3. Spread jelly or jam on the other slice of bread. Use slightly less jelly than peanut butter.
4. Put the two pieces of bread together with the peanut butter and jelly sides facing one another. Cut the sandwich in half for easier eating.

Tips & Warnings

* If you use a "natural" peanut butter that needs to be refrigerated, let the peanut butter come to room temperature before you spread it to avoid tearing the bread.
* Vary your bread choices in a PB&J. Although white is the standard, try wheat varieties, sourdough, or even rye. And thicker breads are harder to tear when you spread the peanut butter on them.
* Vary your jelly or jam choices. Although many choose "purple" and "red" jams for peanut butter (grape, strawberry, raspberry, boysenberry), some people swear by "orange" jams (apricot, peach).
* Instead of jam or jelly, use sliced banana, honey, raisins, dried or fresh apple slices, unsweetened flaked coconut, bacon (yes, bacon) or any combination of the above.
* Although it's high in protein, peanut butter is, sadly, fattening as all get out.:wub:

Yummmm Peanut butter and jam, my fav. I usually have it on toast. When I'm hungry I just pop two slices in the toaster, spread with pb & j and that's my dinner. :D

[Ibn Abi Ahmed]

Ice Cream Pie
Ingredients

Crust
4 cups crushed cookies
1/2 cup melted margarine

Filling
1 liter chocolate ice cream
1 liter vanilla ice cream
16 ounces whipped cream

Topping
16 ounces whipping cream
1/2 cup sugar

Method:
Crust:.
1. Mix the crushed cookies and butter together. Pat into the bottom of a greased pan.
Filling:.
1. Allow the ice creams to melt a bit.
2. Mix about half the whip cream with the chocolate ice cream. Beat it until smooth. Spread on top of the crust. Place in freezer. It has to be frozen because if you add the other ice cream, it will mix with it.
3. Mix the vanilla ice cream with the rest of the cool whip. Spread it on top of the frozen ice cream. Place in freezer.
Topping:.
1. Beat the whipping cream until light and fluffy. Add the sugar and continue beating. Spread the whip cream on top of the frozen ice cream pie. Decorate with fudge, nuts and chocolate chips. Place in freezer until frozen and ready to serve.

:sl:

Now that looks good. I need to try and make that soon. One question,

1. Mix the crushed cookies and butter together. Pat into the bottom of a greased pan.

Should'nt it bake a little to get it to stick together? Or is that only if its cookie dough? I cant help but think that the cookies will break apart or wont stick together well.

Also, whats a good size for a pan? 13"x9"?

:w:

[IceQueen~]

heyyyy people have mercy -we're fasting...:hiding:


we don't need scrumptious rice pics

[Mawaddah]

Bro Ahmad, No if the butter is mixed up well into the biscuits and the biscuits are ground fine enough they will stick.

As for pan size...I guess that 9" would be okay.

[Mawaddah]

I've always been meaning to make this recipe since it got such rave reviews on the website but I always seem to forget.... :-\

Neapolitan Cheesecake

1 cup chocolate wafer crumbs
5 tablespoons butter or margarine, melted,divided
3 (8 ounce) packages cream cheese, softened
3/4 cup sugar
3 eggs
1 teaspoon vanilla extract
5 ounces semisweet chocolate, divided
2 1/2 ounces white chocolate baking squares, divided
1/3 cup mashed sweetened strawberries
2 teaspoons shortening, divided


Combine crumbs and 3 tablespoons of butter; press onto the bottom of an ungreased 9-in.
springform pan.
Bake at 350 degrees for 8 minutes; Cool.
In a mixing bowl, beat the cream cheese and sugar until smooth.
Beat in eggs, one at a time.
Add vanilla.
Divide into three portions, about 1 2/3 cups each.
Melt 2 squares semisweet chocolate (I microwave them at 50% power for 1-2 minutes to get them melted); stir into one portion of the batter.
Melt 2 squares of white chocolate; stir into second portion.
Stir strawberries into the remaining batter.
Spread semisweet mixture evenly over crust.
Carefully spread white chocolate mixture onto chocolate mixture, then strawberry mixture.
Bake at 425 degrees for 10 minutes; reduce heat to 300 degrees.
Bake 50-55 minutes or until center is nearly set.
Remove from oven; immediately run a knife around edge.
Cool; remove from pan.
Melt remaining semisweet chocolate, remaining butter and 1 teaspoon of shortening; cool for 2 minutes.
Pour over cake.
Melt remaining white chocolate and shortening then drizzle over glaze.
Refrigerate until cold before serving

[Mawaddah]

The picture is not mine, but I made these and they are yummy!! :happy:

Egg Rolls

1 lb ground beef
1 large onion, chopped
6 tablespoons garlic, minced (at least)
1-2 teaspoon fresh ginger (no powder please)
3 big carrots, chopped or shredded
1/2-3/4 head napa cabbage, shredded/chopped (regular will work fine)
1-2 cup bean sprouts (fresh please, leave them out if you do not like them)
water chestnuts (optional)
celery (optional)
cilantro (optional)
hot pepper, chopped (optional)
salt and pepper
25 egg roll wrappers or lumpia skins, the thin ones


Brown the meat in a large pan.
Add onion, garlic, ginger, carrots and some salt and pepper halfway through.
Remove from heat when carrots are tender.
Stir in cabbage and bean sproutss, this will help cool the mixture down.
Taste it now and see if it needs any more salt, good huh.
Drain this mixture VERY WELL, moisture is you enemy in this recipe.
I put it in a collander with a plate on top and a weight.
It will look like there are more veggies than meat, that is a good thing.
Blot it with a paper towel, it does not have to be bone dry, just not puddling and it needs to be cool before rolling.
We are almost there, have a glass of wine while youare waiting for it to cool!
Stir occasionally in the collander to get the hiding moisture.
Lay the wrapper so that one point is towards you.
Put about about 3 tablespoons of mixture across the wrapper.
Here is where I add a bit of cilantro, green onion, chopped hot pepper.
Fold the point that is pointing at you up over the mixture.
Now fold the corner on the right over that, now the point on the left and begin to roll till you get to the end.
Moisten the last point and finsh the roll.
Freeze these individually on a cookie sheet covered with plastic wrap than put in freezer bags unless you are eating them right away.
To cook them remove to a cookie sheet (do not thaw) and spray them with Pam, Bratty used garlic flavored and said it was good.
Bake at 350 for about 10 minutes, turn over and spray again and bake another 10 to 15 minutes.
They will not get all brown like fried ones but they will be crispy and delicious.

[Mawaddah]

This cake is Deeeeeeeee-Lish!! :happy: I made it just the other day and yum yum :wub:
(pic is not mine btw but it might as well be mine since my cake looked just the same :p )

German Nut Cake

1/2 lb margarine ( I always use butter )
4 eggs
2 cups sugar
1 teaspoon vanilla
1 cup sour cream
1 teaspoon baking powder
1/2 teaspoon salt
2 cups flour
10 ounces maraschino cherries (drained, either cut in half or left whole)
2 cups walnuts (whole half pieces)

Note (This is an important step to this cake)
3 tablespoons sugar
1/2 teaspoon cinnamon (set aside for pan dusting)


Cream together the two cups of sugar, vanilla, margarine, and eggs.
Add the sour cream and blend well.
Add the dry ingredients (except the set aside ingredients).
Blend together well.
Prepare a bundt pan by coating it well with shortening and dusting the pan with the 3 tbs sugar and the 1/2 teaspoons cinnamon.
Pour the cake batter into the pan and poke the walnuts and cherries evenly as possible down into the cake batter to distribute these two ingredients evenly.
Or you can take your chances by adding them to the batter before pouring the batter into the bundt pan.
Bake in a hot oven at 350 degrees for 1 hour and 15 minutes.
Enjoy!

[The Ruler]

:sl:

:uuh: :uuh: :uuh:

:w:

[Snowflake]

Here's one of my fave black-eyed beans curry recipe..

Cheat's Method.

Thinly slice 2 small onions
Fry until light golden brown in 4 tbs oil
Add 5-6 crushed cloves of garlic
Add salt to taste
Add 3/4 tsp of tumeric powder & fry for 1 min
Add half can of tinned tomatoes
Add 1/2 tsp of red chili powder
3-4 green chillies (whole)
2 tins of black-eyed beans (drained & rinsed)
Add 1 level tsp of garam masala
Fry everything on light to medium heat until oil separates from sauce
Add 1-2 cups of water depending how thick you want final curry
Turn heat to lowest point and simmer for 15-20 minutes
Throw on some chopped coriander, stir and your done.

Serve with hot buttered chappatis.

[Curaezipirid]

I love cheats methods simply because then you know that there is a longer and more permanently durable recipe also, for when the tinning and spice grinding factories go out of buisness.

But can anybody please help me to find the three day variety of making falafels? TAR:muslimah: wasalam

[butterfly+]

:sl:
Should'nt it bake a little to get it to stick together? Or is that only if its cookie dough? I cant help but think that the cookies will break apart or wont stick together well.

Also, whats a good size for a pan? 13"x9"?

:w:

yep the crumbs will stick together. you have to make sure you pat it well to the bottom of a greased pan.
yep 9" is big enough.

[butterfly+]

:sl:
Chocolate Dipped Coffee Cream Fancies

Ingredients
Dough
60 g butter
1 teaspoon coffee extract
1 1/2 tablespoons caster sugar
2/3 cup plain flour
150 g chocolate, melted

Coffee Cream
1 1/4 cups icing sugar
2 teaspoons oil
1/4 teaspoon coffee extract
1 tablespoon milk, approximately

Method:
1. Beat butter, essence and sugar in small bowl with electric mixer until light and fluffy. Stir in sifted flour, mix to a firm dough; cover, refrigerate for 30 minutes.
2. Roll dough between sheets of greaseproof paper until 3 mm thick. Cut 3 1/2 cm rounds from dough, place rounds about 2 cm apart on greased oven trays.
3. Bake in moderate oven for about 8 minutes or until lightly coloured. Stand biscuits for a few minutes on trays, life onto wire racks to cool.
4. Spread biscuits with coffee cream, stand on wire racks until set. Dip biscuits into the chocolate, stand on foil- covered tray until set.

COFFEE CREAM:.
Sift icing sugar into bowl, stir in oil, essence and enough milk to make spreadable.

I made these:

[syilla]

oh my that looks nice... yummy :playing:
_________________________

the pictures are not mine :D :D :D

but this is a simple and yummy recipe...and healthy too

Ingredients

20 pieces popiah skin

Filling:

2 carrots, shredded

300g yam bean (sengkuang), shredded

100g French beans, sliced finely

100g cabbage, shredded

50g small prawns, shelled

50g shallots, sliced finely and fried till crispy

2 tbsp oil

1 tsp chopped garlic

Seasoning:

Salt to taste

Sugar to taste

Sauce (mix):

4 tbsp chilli sauce

2 tbsp mayonnaise

1 tbsp sugar

1/2 tsp ground black pepper

2 tbsp water

Pinch of salt

Method
To make filling: Heat oil and fry garlic till fragrant. Add prawns and all shredded and sliced vegetables. Cook till vegetables turn soft. Add seasoning and cook till gravy is almost dry. Remove cooked vegetables and strain to separate gravy stock.

Place two tablespoonfuls of filling on a piece of popiah skin. Roll up neatly. Arrange popiah in a tray. Pour sauce over and serve with garnish of chopped spring onions, coriander and shallot crisps.

[BlissfullyJaded]

:sl:

*Topics Merged*

Nice recipes. :D

Tunnel of Fudge

(Not my picture, although I have made this, and it was yummy.)

Ingredients:

14 oz margarine or butter, softened
14 oz granulated suger
6 eggs
16 oz powdered suger
8 oz All Purpose flour
6 oz cocoa
2 cups chopped walnuts *

Glaze:
6 oz cup powdered sugar
2 oz cup cocoa
1 1/2 - 2 tablespoons milk

Method:
Heat oven to 350 degrees F (176 degrees C). Grease and flour 12-cup fluted tube pan or 10-inch angel food tube pan. In large bowl, beat margarine, and granulated sugar until light and fluffy.

Add eggs, one at a time, beating well after each addition.

Gradually add powdered sugar; blend well.

By hand, stir in remaining cake ingredients until well blended.

Spoon batter in prepared pan; spread evenly.

Bake at 350 degrees F (176 degrees C) for 58-62 minutes. **

Cool upright in pan on cooling rack for 3 hours. Invert onto serving plate.

Cool completely.

In small bowl, combine glaze ingredients until well blended.
Spoon over top of cake, allowing some to run down sides.

* Nuts are esstional for the success of this recipe.
** Since this cake has a soft tunnel of fudge, ordinary doneness test cannot be used. Accurate oven temperature and bake time are critical.

16 servings.

[butterfly+]

ooh labibah. tht looks soooo nicee! im going to try that!

[amirah_87]

Tunnel of Fudge

As Salaamu Alaykum,

Ya Ilaahiy that looks soo good!!

I'm gonna "try" to make it InshaAllah

Thanks Labibah ;)

[umm-sulaim]

lol yh amirah U make it we eat :D

wassalaam

[syilla]

you gals have such a sweet teeth...

you should try eating vegetables....once in a while :D :D :D

[umm-sulaim]

lol syilla...i'm not a big fan of sweet stuff but show me a balck forest/chocolate gateux and i'm :D

but i love veggies too like broccoli yum!

wassalaam

[syilla]

^^^maybe we should create a thread dedicated for the vegetables :D :D

[amirah_87]

As Salaamu Alaykum,

:haha: Umm sulaim..not so fast

it's more like....

:D "I make it , I eat it!!" :D

Syilla.. I think there was one made for the fruit before.. not so sure if there's a veggie one!! :)

Allah Ma3akum :peace:

[Mawaddah]

Syilla i just love making the sweets thats all

I dont particularly like eating them :D

I just take tiny little bites.

I prefer hot and spicy any day!! ;)

[Snowflake]

Lol yum@all the recipes! *feel like I'm gaining weight just by looking at them*

But never mind food is for pleasure so enjoy this traditional British roast potato recipe. Great to serve along with other snacks for Iftari.

Method.

Preheat oven to gas mark 6
Add 3 oz cooking oil to roasting tin and place on top shelf

Peel and wash potatoes (as many as you want, but you may need n' extra roasting tin)
Place in pan and add boiling water from kettle
Boil for ten minutes or just until the surface is tender
Drain water by holding lid or plate over pan (leave potatoes in pan)
Once the water has been drained, shake the pan holding the lid over it
Check if the surface of the potatoes has loosened and gone mushy.
If not shake some more. :D

Now add the potatoes to the hot oil in the oven
baste each spud with some of the oil using a spoon
You may have to tilt the roasting tin to do this (becareful!)

Now roast for about 45 minz or until golden brown
When done sprinkle over roughly ground black pepper and salt

Serve hot and be ready to fight over them with everyone else ;D


:w:

[Mawaddah]

^^ Ooo another potato recipe :D sounds simple and nice, gotta try that insha'allah ;)

I love potatoes and so I love anything with potatoes in it, and heres one that I like :happy:

*picture isn't mine*

Greek Roasted Potatoes

8 large potatoes, peeled,cut into large wedges (about 6-7 wedges per potato)
3 cloves garlic, minced
1/2 cup olive oil
1 cup water
1 tablespoon oregano (get the mediterranean - it's the best!)
1-1 1/2 lemon, juice of (this is personal preference and depends on how juicy your lemons are)
sea salt
fresh coarse ground black pepper


Preheat oven to 440F.
Put all the ingredients into a baking pan large enough to hold them.
Season generously with sea salt and black pepper.
Make sure your hands are very clean and put them in the pan and give everything a toss to distribute.
The garlic will drop into the water/oil solution but its flavour will permeate the potatoes, and this way, it won't burn.
Bake for 40 minutes.
When a nice golden-brown crust has formed on the potatoes, give them a stir to bring the white underside up, season lightly with a bit more sea salt and pepper and just a light sprinkling of oregano.
Add 1/2 cup more water if pan appears to be getting dry, and pop back into oven to brown other side of potatoes.
This will take about another 40 minutes.
Do not be afraid of overcooking the potatoes- they will be delicious.
Note: I often melt a boullion cube in the water; if you do, make sure to cut back some on the salt

[Mawaddah]

And here's another potato recipe I love........I make this for comfort food :p

*Picture not mine*

Rumbledthumps (isn't the name so funny:giggling:)

1 lb potatoes
1 lb green cabbage or spring cabbage or kale
1 medium onion, finely chopped or 2 leeks, finely chopped (just the white part)
3 ounces butter
single cream (light table cream)
2 ounces mature cheddar cheese
chopped fresh chives
black pepper
salt


Slice the potatoes thickly and boil in salted water.
Once cooked, drain and mash.
Slice the cabbage and steam or boil gently in salted water, do not over cook!
Melt the butter in a heavy bottomed pan and cook the onions or leeks.
Once they are all completely soft, add the cooked potatoes and cabbage.
Add a little cream, season to taste and beat together.
Place the mixture in an oven safe dish, cover with shredded sharp cheddar cheese and place under a hot broiler to brown.
Garnish with chives and serve.

[Mawaddah]

Another Potato recipe I love :giggling:

(Picture not mine)

2 cups potatoes, boiled,peeled and mashed
4-6 slices bread, edges trimmed
2 eggs, beaten
1/2 cup onions, finely chopped
2 tablespoons coriander leaves, washed and finely chopped
1 tablespoon mint leaves, washed and finely chopped
2 green chilies, washed and finely chopped
2 tablespoons lime juice
1/4 teaspoon red chili powder
1 teaspoon knorr chicken stock powder
oil, to fry


Lightly dry roast the potatoes in a non-stick frying pan to dry out the water.
Heat 2 tsps. oil in a pan
Add onions and green chillies to it.
Saute until the onions are softened.
Add the mashed potatoes, corriander and mint leaves, red chilli powder, Knorr chicken stock powder and lime juice.
Mix well.
Remove from heat.
Spread a thick layer of potato mixture on each bread slice.
Brush over with the beaten egg (seasoned with a little Chicken stock powder).
Shallow fry in hot oil until lightly browned and cooked on both sides.
Serve hot with Tomato ketchup!

[Mawaddah]

:sl:

*Topics Merged*

Nice recipes. :D

Tunnel of Fudge

(Not my picture, although I have made this, and it was yummy.)

Ingredients:

14 oz margarine or butter, softened
14 oz granulated suger
6 eggs
16 oz powdered suger
8 oz All Purpose flour
6 oz cocoa
2 cups chopped walnuts *

Glaze:
6 oz cup powdered sugar
2 oz cup cocoa
1 1/2 - 2 tablespoons milk

Method:
Heat oven to 350 degrees F (176 degrees C). Grease and flour 12-cup fluted tube pan or 10-inch angel food tube pan. In large bowl, beat margarine, and granulated sugar until light and fluffy.

Add eggs, one at a time, beating well after each addition.

Gradually add powdered sugar; blend well.

By hand, stir in remaining cake ingredients until well blended.

Spoon batter in prepared pan; spread evenly.

Bake at 350 degrees F (176 degrees C) for 58-62 minutes. **

Cool upright in pan on cooling rack for 3 hours. Invert onto serving plate.

Cool completely.

In small bowl, combine glaze ingredients until well blended.
Spoon over top of cake, allowing some to run down sides.

* Nuts are esstional for the success of this recipe.
** Since this cake has a soft tunnel of fudge, ordinary doneness test cannot be used. Accurate oven temperature and bake time are critical.

16 servings.

Wow Labibah.......this looks so yummy...I'm gonna try this tonite Insha'allah :happy:

But then.......I dont have enough people in my house to eat it.....:uhwhat

and I myself dont like sweets...

I guess I"ll just distribute it to the neighbours :giggling:

I'll post a pic insha'allah! ;)

[Snowflake]

Lol Mawaddah sis.. I'm practically drooling over your potato pic! I'm going to try that today inshaAllah :giggling:

BBL with another recipe inshaAllah..my own one :D

[syilla]

:sl:

In malay culture the old folks said that...if you eat too much of potatoes you will have big bum (i mean your behind)

:giggling:

it does fattening...but then why focus on one place :? ...hehe...sometimes old folks saying are too deep for me to understand.

[Snowflake]

:sl:
Mawaddah sis, I made the greek chips yesterday. They were really nice but I had to drain the olive oil and water mixture as the potatoes were literally swimming in it lol. The end result was fantastic though! :thumbs_up :statisfie


~ROAST CHOPS~ (own finger-licking recipe)

These are actually fried but I say roast as they do look roasted at the end.

part 1
3 lbs back chops (double chops are best)
2 white onions (chopped)
6-7 cloves
3-4 green cardimoms
3-4 cloves garlic
2 tsp salt
a big stick of cinnamon

part 2
3 red onions
half jar Plum chutney
1 tsp red chilli powder
salt
oil to fry (about a cup I think... if u feel it's not enough to coat meat, add more).
cumin seeds (generous handful)
pomegranate seeds (generous handful)
oregano - half tsp

Method

1) Wash meat and boil. Throw away water and add clean water.
Add everything in part 1 to the pan and boil until meat is tender. When done take out meat and throw away everything else or freeze for stock in other recipes.

2) Chop red onions in large pan and fry until browny soft. Add meat, stirring it occassionaly. Add extra salt if needed as most has gone is stock.

3) Add chilli powder, pomegranate seeds, cumin seeds, bit of oregano, and about 1/3 to 1/2 jar of plum chutney and keep stir-frying everything on low heat until onions have totally dissolved and meat appears fried.

4) Final taste of meat will be sweet, sour and spicy.

5) Serve with roast potatoes (recipe given earlier).

Pomegranate seeds are optional but they do add to the flavour. I think I added crushed coriander seeds but I'm having trouble remembering lol. Add a bit if you want to though.

:w:

[Mawaddah]

Labibah I made your Chocolate Tunnel cake last night!! :happy: And my sister was taunting me all the way thru that it wouldn't taste good :rollseyes Because according to her, Chocolate cake is only made with cooking chocolate and not powdered cocoa :p
But I made it and Masha'allah the nuts made it taste really nice, but I ran out of icing sugar so I couldn't make the frosting :( but tonight I'll go out and get some and frost the cake then perhaps I can' snap a pic and post it up here :p


Muslimah_Sis..........I had modified the recipe a bit when I made those potatoes too......I forgot to mention :-[ because the original recipe has a bit too much liquid yes......I'm glad you liked it though!! :statisfie

I want to make that Roast Chop recipe......it's practically making me drool :D but I dont know where I can get plum chutney from? :(

[amirah_87]

Labibah I made your Chocolate Tunnel cake last night!! :happy: And my sister was taunting me all the way thru that it wouldn't taste good :rollseyes Because according to her, Chocolate cake is only made with cooking chocolate and not powdered cocoa :p
But I made it and Masha'allah the nuts made it taste really nice, but I ran out of icing sugar so I couldn't make the frosting :( but tonight I'll go out and get some and frost the cake then perhaps I can' snap a pic and post it up here :p

As Salaamu Alaykum,

Ooooh you beat me to it!! ..:D

But isnt it a Tunnel of FUDGE.. not a Tunnel of Chocolate.. :?

Looks like somone misread the Ingredients!! :p ;D

Allah Ma3aki :peace:

[Curaezipirid]

Syilla i just love making the sweets thats all

me too and neither liking much eating of: but with sweets the sugar holds a shape so well and you can make the food so pretty:D

When I was little I was sssooooo disappointed that Easter eggs were hollow and one year I made my children some with halva yolk and marshmallow albumin and chocolate shell;D then it is fun even the repetitive tasks because only then can you perfect the appearance:happy:

And here's another potato recipe I love........I make this for comfort food :p

this I quote in sympathy the potatoe is most comforting but my du'a scares me off a bit (my Dad ate too many mashed potatoe sandwiches after dinner all through my childhood) (but even The Dajjal got a prob with over supply of potassium salts for the kidneys to process: dis the common health problem among Aussie believers: even immigrants)

:sl:
pomegranate seeds (generous handful)
oregano - half tsp

Pomegranate seeds are optional but they do add to the flavour. I think I added crushed coriander seeds but I'm having trouble remembering lol. Add a bit if you want to though.

Thanks for news about using pomegranite seeds. I once made a heap of pomegranite juice and the seeds had such a lovely texture and taste that I put them in the fridge awhile and even wanted to vacuum seal bottle them because I so hated throwing them out. They grind up frothy in the juice in one of those heavy duty juicers.

I kept the oregano in the post to tell it is not good for Fathers. The psycho-active properties of oregano run with a pattern of exposing too much knowledge for pleasure. That is OK if there is no genetic susceptiblity. (potassium overloads indicate)

By OK if no genetic susceptiblity I am meaning only that the psycho-active properties readily digest without certain health conditions present, or an overdose of oregano that prevents rapid enough passage through the full digestive process. I think it is a spleen thing.

Wasalam

wasalam

[BlissfullyJaded]

:sl:

Yay...glad it turned out wonderful and you prooved your sis wrong. ;)

Ohh...this thread is making me hungry. I gotta try some stuff from here. :-[

[Mawaddah]

Labibah...............I made the frosting of the cake

And I'm afraid I ruined the cake :-[

I made it too watery!! :'(

I was in a rush so I didn't measure things properly I guess.....and I forgot to sift the sugar....so it really ruined the cake :(

I'm embarrassed to put a picture of it up here.......it looks hideous :-[

[Nawal89]

:sl:

Yay...glad it turned out wonderful and you prooved your sis wrong. ;)

Ohh...this thread is making me hungry. I gotta try some stuff from here. :-[

she did not prove me wrong. I was RIGHT. :okay:

[Mawaddah]

she did not prove me wrong. I was RIGHT. :okay:

Oh Hush, you hardly even tasted the cake, everyone else says it tastes GOOD even though it does look terrible and not even close to the pic Labibah posted :cry:

So here are the pics......no one laugh please :X

And heres one so you can see the " fudge tunnel " :D

[Mawaddah]

^ Oh does it!! My...then how come it doesnt look that way to me? lol...

Here's another Yummy potatoe recipe for those potatoe lovers out there! :D

BBQ Potatoes

2 tablespoons butter or margarine, melted
1 tablespoon chili powder
1 tablespoon honey
1/4 teaspoon garlic powder
1/4 teaspoon ground pepper
2 lbs medium-sized red potatoes, quartered


BBQ~ grill or oven.
Preheat oven 400.
In large bowl, combine,chili powder,honey,garlic powder& pepper and butter.
Add potatoes,toss to coat.
Spoon potatoes in greased 11x7-inch baking dish.
Bake 40-50 minutes untill potatoes are tender.
BBQ- wrap& seal in foil& place on grill for about 30 minutes untll tender!

[Mawaddah]

*not my pic*

Ricotta Cheesecake

1/2 cup unsalted butter
3 tablespoons cornstarch
3 tablespoons all-purpose flour
16 ounces cream cheese
15 ounces whole milk ricotta cheese, liquid drained
1 1/2 cups granulated white sugar
4 large eggs
1 1/2 tablespoons fresh lemon juice
1 tablespoon vanilla
2 cups sour cream

1. Preheat oven to 325.
2. Butter 9" springform pan.
3. melt butter, cool.
4. sift flour and cornstarch together, reserve.
5. place creamcheese and ricotta in mixer, beat until smooth and creamy.
6. add sugar in 3 additions over 1 minute, scraping bowl as necessary.
7. beat 30 seconds longer.
8. add eggs, one at a time, at 30 second intervals.
9. mix well after each addition.
10. blend in flour, cornstarch, lemon juice and vanilla.
11. add butter and sour cream.
12. beat for 30 seconds, scrape bowl and beat 10 seconds longer.
13. wrap springform in two layers of aluminum foil, pour batter into pan, put springform in a larger pan such as a roasting pan and add hot water to larger pan until it comes halfway up the sides of the springform.
14. bake until center still jiggles slightly.
15. 1 to 1 1/2 hours.
16. remove from oven, remove foil, cool completely on rack and refrigerate overnight.
17. to remove springform, heat sides with propane torch and remove sides.
18. turn cake upside down in the palm of one hand, heat bottom with torch and remove bottom of springform.
19. place plate on bottom and flip right side up.

cut cake with unwaxed dental floss.

[Mawaddah]

*Not my Pic*

Mashed Potato Balls

8 ounces ground chicken
salt and pepper
2 tablespoons vegetable oil
2 portabello mushrooms, chopped (1/2 cup)
5 ounces spinach, washed,spin dry,stems removed or 150 g frozen chopped spinach, defrosted and squeezed dry
1 teaspoon garlic powder
3 tablespoons lemon juice
1/2 teaspoon nutmeg
1 cup cooked mashed red potatoes, well mashed no lumps,cooled
1 egg, beaten
1/4 cup asiago cheese, grated
3/4 cup breadcrumbs
1/2 cup sweet hot chili sauce or 3/4 cup of your favorite barbecue sauce


In a large skillet heat a tbsp of Vegetable oil, add the chicken and saute over medium high heat until cooked, apprx 8 minutes, add mushrooms and continue cooking for 3 minutes, add salt & pepper to taste

Add spinach and cook only until it wilts, add garlic powder lemon & nutmeg
Stir to mix well and remove from pan place mixture in a large bowl to cool

When cooled add mashed potato & beaten egg
mix well

Roll the mixture into 3/4" balls

Mix the Asiago cheese and bread crumbs

Roll the balls in the breadcrumb/cheese mixture-

At this point you may cover the balls and place in the fridge for several hours before completeting the final steps or continue

Heat the second tbsp of oil in your large skillet over medium heat and brown the balls, be gentle turning them but get them brown on all sides and crisp
Apprx10 mintes

Add the chile or BBq sauce to the skillet turn heat to low and turn the balls to coat with the sauce - this last step takes apprx 5 minutes

Insert toohpicks and serve

[amirah_87]

As Salaamu ALaykum,

Those don't look too bad Maw'!! Well Done on your first attempt!! ;)

[blue_dew]

Your cake doesn't look that terrible, Mawaddah.

There're so many recipes. I feel like trying some, but don't end up trying any.

[syilla]

*Not my Pic*

Mashed Potato Balls

8 ounces ground chicken
salt and pepper
2 tablespoons vegetable oil
2 portabello mushrooms, chopped (1/2 cup)
5 ounces spinach, washed,spin dry,stems removed or 150 g frozen chopped spinach, defrosted and squeezed dry
1 teaspoon garlic powder
3 tablespoons lemon juice
1/2 teaspoon nutmeg
1 cup cooked mashed red potatoes, well mashed no lumps,cooled
1 egg, beaten
1/4 cup asiago cheese, grated
3/4 cup breadcrumbs
1/2 cup sweet hot chili sauce or 3/4 cup of your favorite barbecue sauce


In a large skillet heat a tbsp of Vegetable oil, add the chicken and saute over medium high heat until cooked, apprx 8 minutes, add mushrooms and continue cooking for 3 minutes, add salt & pepper to taste

Add spinach and cook only until it wilts, add garlic powder lemon & nutmeg
Stir to mix well and remove from pan place mixture in a large bowl to cool

When cooled add mashed potato & beaten egg
mix well

Roll the mixture into 3/4" balls

Mix the Asiago cheese and bread crumbs

Roll the balls in the breadcrumb/cheese mixture-

At this point you may cover the balls and place in the fridge for several hours before completeting the final steps or continue

Heat the second tbsp of oil in your large skillet over medium heat and brown the balls, be gentle turning them but get them brown on all sides and crisp
Apprx10 mintes

Add the chile or BBq sauce to the skillet turn heat to low and turn the balls to coat with the sauce - this last step takes apprx 5 minutes

Insert toohpicks and serve

this one look like malalysia pegedil.... but we don't put any bbq or cheese

[blue_dew]

I'm gonna make tunnel of fudge tonight . Will let you know how it comes out.

[Mawaddah]

^ Really sis!! and Post a pic too okay Insha'allah!! :happy: lets see if yours looks as horrible as mines :giggling:

[butterfly+]

:sl:
^^ im going to help her make it. :P lol

[BlissfullyJaded]

:sl:

Mawaddah, that doesn't look horrible!! :D Can I have a piece?

Ooh, that Ricotta Cheesecake looks yummy. I should try that inshaAllah.. :D

[lolwatever]

:sl:

Hey brothers and sisters. I had this idea of starting a cookery club where we can swap recipes. It'd be sooooooo good cuz we're all from different parts of the world and we can share some of our fav dishes here. I know students living away from home miss home-made food. So why not try to make it yourself?!

I'm gonna start off with a really delicious and easy recipe. Anyone can make it. Don't let it put you off just cuz you've never even boiled an egg ;D
I am only having to cook for myself these days, so it's all simple and quick to make food. That's when I had this idea. Brothers don't be put off by cooking. It's well worth the effort and if it makes you feel any better, just remember that the world's best chefs are men looooool :D

This recipe contains fishfingers. Don't let that put you off. wait till you taste it lol. My bro used to request me to make it for him when he was going out on day trips. So you can imagine it can't be as bad as the fishfingers make it sound.

Ok here goes...... (BTW, this is a snack, not a dish)

....



happy cooking :)

Nadia

btw sis can u plug the recipe 4 the baldiness cure thing... the one with goats hoofs n stuff from the toher thread :X


:p :hiding:

[Salmaan]

Does anybody know how to make seeds, grains, corns, fruits, water.....NOBODY ! :p

Allah (alone) makes them and has made them for us to eat. They are the basics which Allah has provided us with. alhamdulillah !

[Mawaddah]

A few special recipes to try this Ramzan

Ramzan? You mean Ramadhan?

Well......Ramzan has just passed :rollseyes

But nice recipes though. You make it?

[Ibn Abi Ahmed]

Ice Cream Pie
Ingredients

Crust
4 cups crushed cookies
1/2 cup melted margarine

Filling
1 liter chocolate ice cream
1 liter vanilla ice cream
16 ounces whipped cream

Topping
16 ounces whipping cream
1/2 cup sugar

Method:
Crust:.
1. Mix the crushed cookies and butter together. Pat into the bottom of a greased pan.
Filling:.
1. Allow the ice creams to melt a bit.
2. Mix about half the whip cream with the chocolate ice cream. Beat it until smooth. Spread on top of the crust. Place in freezer. It has to be frozen because if you add the other ice cream, it will mix with it.
3. Mix the vanilla ice cream with the rest of the cool whip. Spread it on top of the frozen ice cream. Place in freezer.
Topping:.
1. Beat the whipping cream until light and fluffy. Add the sugar and continue beating. Spread the whip cream on top of the frozen ice cream pie. Decorate with fudge, nuts and chocolate chips. Place in freezer until frozen and ready to serve.

:sl:

I made it and it came out nice. I varied it slightly and added another layer of cookies between the 2 layers of Ice cream.

:w:

[butterfly+]

:sl:
bro ahmed.. any pics? :)

Icing
Ingredients
icing sugar
1 tbsp butter
milk

method:
cream butter until white.
add icing sugar and milk accordingly depending on the thickness of the icing you'd like.
beat till smooth.

[Tania]

:sl:
bro ahmed.. any pics? :)

Icing
Ingredients
icing sugar
1 tbsp butter
milk

method:
cream butter until white.
add icing sugar and milk accordingly depending on the thickness of the icing you'd like.
beat till smooth.

We don't have in shop icing sugar. I can buy only sugar -crystal or not crystal imsad Please change the icing sugar with something what i can buy:)

[Ibn Abi Ahmed]

:sl:
bro ahmed.. any pics? :)

Icing
Ingredients
icing sugar
1 tbsp butter
milk

method:
cream butter until white.
add icing sugar and milk accordingly depending on the thickness of the icing you'd like.
beat till smooth.

:sl:

No :cry: My freinds came over and killed it :cry: :lol:

But it looked like those Icecream cakes cept without the icing and whipped cream.

:w:

[blue_dew]

I made the tunnel of fudge cake.
It tasted great!!!!
But it didn't look so good. So no pics.

[butterfly+]

We don't have in shop icing sugar. I can buy only sugar -crystal or not crystal imsad Please change the icing sugar with something what i can buy:)

all the icing recipes i have require the use of icing sugar or powdered sugar.
i found this on a recipe site... you could try it...

Substitutions: 1 cup sugar + 1 tbsp cornstarch = 1 cup powdered sugar

how about you melted chocolate for your cake? you could melt both white and dark chocolate and swirl them on top of the cake?
something like this--

[Tania]

We do have powdered sugar:) -this is the not crystal sugar. I can change the the icing sugar with powdered sugar:? Is the same.

How you melted the choco:? It looks good too:)

[butterfly+]

yes you can use powdered sugar. its practically the same.

i melted the dark chocolate and white chocolate in the microwave separate. then i put on the dark chocolate and then put lines of white chocolate and swirled it

[Tania]

Thank you:) i think i will begin with the choco layer - it looks cool
If its not too big trouble could you give me the recipe of the above cake:? :-[

[butterfly+]

That was chocolate cake.. heres the recipe
Ingredients:
8 oz margarine
1 cup white sugar
4 eggs
1 tablespoon vanilla essence
1/2 cup milk
(optional: 1/4 cup orange juice)
2 cups plain flour
1/2 cup chocolate powder
2 teaspoons baking powder

Method:
Cream the butter and sugar together until light and fluffy.
Beat the eggs, milk and vanilla essence (and orangej juice) in a separate bowl until whisked well.
Add this mixture to the butter mixture.
Beat until mixed.
Add the flour, baking powder and chocolate powder gradually and beat until all is mixed in.
Pour into greased pan and bake for about 30-40 mins.

[Tania]

Inside has no cream at all or it has the melted choco mixture:? What i will put in the top.

[butterfly+]

its just a plain chocolate cake. after it was baked, i put icing all over. then i put the melted chocolate over the icing in the middle of the cake. you can only put chocolate though if you want to.

[Tania]

Thank you for the recipe. Now i got it and i will be creative:)

[Umm Khalid06]

Baklava
Crushed nuts in a fyllo pastry topped with syrup.




Ingredients:
7/8 lb Almonds (Ground)
1 Cup Butter
2 Teaspoon Cinnamon
1 Pinch Clove (To taste)
1 lb Fyllo Pastry
1 A Little Lemon Juice
2 Cup Sugar
1 Cup Thyme Honey
2 Teaspoon Vanilla
1 1/2 Cup Water
Preferred Measurements:
Imperial Metric
Directions:
Mix the almonds, cinnamon and clove.

Butter a pan and place 4 buttered sheets of fyllo.

Spread a thin layer of the mix and then two more sheets of fyllo.

Repeat until you have 4 sheets left, which you use for the top layer.

Cut the baklava in squares, all the way to the bottom of the pan.

Top with the remaining butter and bake in medium oven for 45 minutes.

Mix the sugar, honey, vanilla, lemon juice and 1 1/2 cup of water in a pot and boil for 5 minutes.

Remove any froth off the top and pour over the baklava.

Serve cold.

[blue_dew]

that looks nice.
I should try that someday.

Here's a pizza dough recipe. It's really easy.

1 1/3 cup water
2 tsp sugar
1 1/4 tsp salt
2 tbsps olive oil
2 tbsp cornmean
2 cups all-purpose flour
1 tsp baking powder
1/4 tsp garlic powder
1/4 tsp onion powder
1 1/2 tsp yeast

Method:
Put water, sugar, salt and olive oil in bowl and dissolve sugar and salt.
Stir in yeast, flour and other dry ingredients. Knead to form soft, not sticky dough. Cover with tea-towel for 45 minutes.
For breadier pizze cough, add additional 1/4 tsp yeast.

check pic in post food pics thread.

[Umm Khalid06]

cool i should make that some day thanks love pizza;D

[Mawaddah]

Yum Yum I love Baklava, I think I'll make some tonight in face........using my recipe though :statisfie :p

[Mawaddah]

I haven't made this yet, but it sounds delicious, I might be trying it soon insha'allah :)

Pear Upside-Down Gingerbread Cake

1½ hours 40 min prep

1 lb pears
2 tablespoons fresh ginger, peeled,grated,divided
1 tablespoon lemon juice
cooking spray
2 tablespoons sugar
1/2 cup brown sugar
1/4 cup butter, softened
1 large egg
1/2 cup low-fat buttermilk
1/4 cup molasses
1 cup flour
1 teaspoon baking soda
1/2 teaspoon cinnamon
1/4 teaspoon salt
1/4 teaspoon dry mustard
1/4 teaspoon cloves
1/4 teaspoon nutmeg
1 teaspoon powdered sugar

Garnish
mint leaves (optional)
raspberries (optional)


Heat oven to 350 F Peel, core, and slice pears lengthwise into 1/4" slices.

Combine 1 Tbls ginger, lemon juice, and pear slices.

Coat a 9" x 2" round cake pan with cooking spray; sprinkle with granulated sugar.

Arrange pears in bottom of pan in a circular pattern.

Combine brown sugar and butter in a large mixer bowl; beat at medium speed until well blended.

Beat in egg.

Add buttermilk, molasses, and 1 Tbls ginger; beat until well blended.

Combine flour and remaining ingredients EXCEPT powdered sugar.

Add flour mixture to batter; stir until well blended.

Pour over pears.

Bake 40 minutes or until cake springs back when touched lightly in center.

Cool in pan 20 minutes on wire rack.

Sprinkle a serving plate with powdered sugar.

Invert cake onto serving plate.

When completely cool, garnish with mint leaves and raspberries.

[Mawaddah]

Tortilla Casserole

1 hour 20 min prep

3/4 lb extra lean ground beef
1 (15 ounce) can dark red kidney beans, drained,rinsed
1 (14 1/2 ounce) can diced tomatoes, undrained
1 (4 1/2 ounce) can green chilies, chopped
2 teaspoons chili powder
6 corn tortillas
3/4 cup sour cream
3 ounces mozzarella cheese or cheddar cheese
2 tablespoons fresh cilantro


Heat oven to 350 degrees, spray large nonstick frypan with veggie spray, heat over high heat until hot.

Add ground beef, brown 8-10 minutes , until thouroughly cooked, stirring constantly.

Drain well, return beef to frypan.

Add beans, tomatoes, chilles and chilli powder, mix well.

Reduce heat, simmer 5 minutes.

Meanwhile, spray 12 x 8 inch (2 quart) baking dish with veggie spray.

Cut each tortilla in half, place 6 halves in bottom of sprayed baking dish, overlapping slightly.

Spoon half of the beef mixture evenly over the tortillas.

Spoon sour cream over beef mixture, spread evenly.

Top with remaining six tortilla halves and remaining beef mixture.

Cover tightly with foil.

Bake at 350 degrees for 25 minutes.

Remove from oven, sprinkle with cheese.

Cover, let stand 3 minutes or until cheese is melted, sprinkle with cilantro.

[Mawaddah]

This Pastry recipe was shared with the other sisters in the sister section during Ramadhan by sister Hajar and they are Yummy!! :happy:

Cheese Puff Pastry

25g butter
1 tea spoon Curry powder
25g flour
200ml milk
100g grated cheese
10 slices puff pastry
1 tomato, seeds removed and cut in smal cubes
1 small onion cut in small cubes


Preparation:

Melt the butter and put the currypowder and flower in. Pour the milk in little at a time, stirring as sauce thickens. Leave it on a low fire for 5 min and let it cook. When the sauce cooled down put in the onion, grated cheese and tomato. Keep stiring till the cheese melts.

When cooled spread out onto pastry sheets, about 2 tbsps for each sheet.

Moisten the edges of the pastry with egg before placing other piece of pastry on top and flatten edges with fork. Cut slits on top of pastry.

Brush it with egg and sprinkle with grated cheese.

Bake In the oven at 200 degrees for 20 min.

[blue_dew]

yummm thatlooksl ovely!

we usually put tandoori chicken, potsto and cheese in ours.

[bint-ul-islam]

CHICKEN ON TOAST
i love them ...and i make them using my own measurements ...so make it according to ur taste.

ingredients ...
Boneless chicken (cut in small cubes)
bread slices (cut each into two triangles)
eggs ...2 or as required to make a thick paste
soya sauce
vinegar
black pepper
salt
ajinomoto
cornflour

Method: mix every thing except bread slices ..make a thick paste ...toast the slice and spread that paste on it ...and shallow fry it keeping the paste side facing the frying pan ....before frying all slices ...first fry one and taste it ...if u find something less u can add more to the paste

[bint-ul-islam]

and here is one more recipe ...i tried it and it was good .

Moist banana loaf


Ingredients

1/2 cup oil
1 tsp vanilla essence
1/2 cup castor sugar
2 eggs
1 1/2 cups bananas (mashed)
1 1/2 cups white flour
1 tsp soda bicarbonate
1 tbsp milk
1 1/2 tsp baking powder

Method

Pre-heat the oven and grease a 14 cm by 21 cm loaf pan. Combine all the ingredients in a bowl and beat at low speed until thoroughly mixed. Then beat at medium speed until the colour changes. Fold the mixture into the baking pan and bake at 180°C for one hour and fifteen minutes.

[Curaezipirid]

A Canadian acquaintance gave me two chocolate recipies. I will try to remember to dig them up and post them here. She is a pastry chef by trade and so quite generous to have given these to me, while I gave her lessons about helping her baby to eat without fearing herself.

The first is for a chocolate beetroot cake. The recipe is like to a carrot cake with oil instead of butter, so it is good for vegans also. Just replace the carrot with cooked mashed beetroot, and replace the cinnamon, or other flavouring with cocoa. It is the best chocolate cake recipe I know because the beetroot keeps it really moist while most chocolate cakes dry out easily.

The other recipe is for a bean chocolate brownie. I can't remember it and have not used that recipe but just the idea of using one of the darker coloured beans in a chocolate mix is very appealing.

(In fact so appealing that last night after over cooking a black bean soup I let it cool and mixed in flour and cocoa and baked the mixure as buiscuits. Its kind of all right for middle of the day snacks, and I didn't sweeten it so it is like having a cup of black coffee. The soup had just begun to caramelise at the bottom of the pot, but was not yet burned. I just hate to see food wasted. But there is a tradition in some places of always making more food than can be eated for Christmas or Eid al Fahr, then burying any whole dish that had no nibbles taken out of it, into the Earth, as a gesture of being open to Allah's providence of food all year round. I like that custom.)

waram

[butterfly+]

Tandoori Chicken (i got this recipe from a friend)
Ingredients
Serves 2

1 pint of live natural yogurt
1 Tablespoon Cumin powder
1 Tablespoon garam massala
1 Teaspoon Coriander powder
1 Teaspoon Turmeric powder
1 Teaspoon chilli powder
Juice 1 lemon
8 cloves garlic - crushed
1 inch grated ginger
Red food colouring
4 pieces of skinless chicken on the bone
1 Lemon

Method
Mix the spices, colouring, lemon juice and garlic and ginger up into a paste with a little water and stir in well with the yogurt to make a tandoori marinade. Score the flesh of the chicken and marinate in the marinade for 2-6 hours. Preheat the oven to it's highest heat for at least 20 minutes. Shake off excess marinade and place chicken pieces on a wire rack in the oven. Cook for 20 minutes and check the chicken is cooked by piercing the thickest piece with a skewer, if the juices run clear it's cooked, serve with a wedge of lemon.

[muslimaprincess]

Very usefull thread its just brillliant jazakallah!!!!

[muslimaprincess]

TRIED AND TESTED THOSE CHEESE PASTIES ARE GOOO_OOORGIOUS!!!!!!:) :)

[Pk_#2]

AsalamuAlaykum,

aww jazakhala for the recipes wana try one, any cake recipes, that ive missed?

would like one pwease! ... lol

Tc! x

[Mawaddah]

Go back a few pages and you'll see I/we posted quite a bit sis :D :D

[Mawaddah]

TRIED AND TESTED THOSE CHEESE PASTIES ARE GOOO_OOORGIOUS!!!!!!:) :)

Arent they sis!!! I loved them too :wub: Thanks to sis Hajar!! :)

[Pk_#2]

Aww yay thnkoo sis :)

[syilla]

LAKSA

source

ngredients
(A) Ground spice ingredients
15 fresh red chillies
15 dried red chillies
150g shallots
10 cloves garlic
40g galangal (lengkuas)
2cm knob fresh turmeric root
1 tsp belacan stock granules

(B)
4 tbsp tamarind paste (asam jawa), mixed and strained to obtain tamarind juice
300ml water
10 sprigs polygonum leaves (daun kesom)
3 pieces dried tamarind skin (asam keping)
3 stalks lemon grass, lightly smashed
1.8 litres water

(C)
1 kg mackerel (ikan kembung) or horse mackerel (ikan selar kuning), cleaned
1 cup water
1 kg fresh laksa noodles

Seasoning
2 tbsp sugar or to taste
Salt to taste

Garnishing
1 wild ginger bud (bunga kantan), halved and finely shredded
1 cucumber shredded
1/2 pineapple, sliced and shredded
1 onion, finely sliced.
2 red chillies, seeded and sliced
A few sprigs mint leaves (daun pudina)
Prawn paste (har koe), diluted with water to a drizzle consistency


Method
Boil fish in just enough water. When cooked, remove the fish and strain the stock. Then flake the fish and set the fish aside.

Put tamarind juice, ground ingredients (A), water and fish stock in a pot. Add polygonum leaves, dried tamarind skin and lemon grass. Bring to a low simmering boil for 10 minutes. Add the flaked fish and seasoning to taste. Continue to simmer for an extra 1–2 minutes.

To serve, put a handful of laksa noodles in a metal strainer and immerse in a pot of boiling water to scald the noodles for half a minute. Drain and put into a bowl. Pour a ladleful of laksa soup or gravy over the noodles and garnish with a little of each garnish. Drizzle a little prawn paste over and serve immediately. You can also serve the prawn paste separately.

[syilla]

MashaAllah i love these

Pie Tee

Ingredients
Pie Tee Shells
100g plain flour
1 tbsp rice flour
1/4 tsp salt
1 egg, beaten
190ml water

Filling
300g yam beans, shredded
50g carrots, shredded
2 tbsp dried prawns, finely chopped
2 tbsp oil
1/2 tsp chopped garlic
1/2 tsp chopped shallot

Seasoning
1/4 tsp salt
1 tsp sugar or to taste
1/8 tsp pepper
1 tbsp light soy sauce
1 tsp oyster sauce
Chilli sauce dip

Chilli sauce dip
3 red chillies
3 bird’s eye chillies
1 calamansi lime, seeds removed
1/2 tsp salt
1 tbsp sugar
1 tbsp lime juice

Method
Pie Tee Shells
Put sifted flours into a small mixing bowl. Add egg and salt and pour in water gradually to make a smooth and runny batter. Strain the batter to remove any lumps. Leave aside to stand for 30 minutes.

Heat oil in a deep saucepan. Heat the pie tee mould in the hot oil for 1–2 minutes. Remove the hot pie tee mould and dip into the batter.

Then dip the mould back into the hot oil and keep it there until pie tee is golden brown. Loosen the pie tee gradually until it slips away from the mould.

Remove the pie tee cases and drain well on absorbent paper towels. When cool, store in an airtight container to retain crispiness.

Filling
Heat oil in a wok and fry garlic, shallot and dried prawns until fragrant. Add yam beans, carrot and seasoning. Stir and cook, tossing the vegetables well until almost dry. Dish up and cool completely.

Serve pie tee shells with the filling topped with a little chilli sauce and some chopped spring onion.

[Skillganon]

I made some prepakaged kebab than rolled it up in nan bread with salad and mint sauce. It was delicious.

Thank you Middle Eastern for making Kebab's.

[Snowflake]

^sounds like a good quick fix! If you don't have kebabs fishfinger are just as tasty.



I love making my egg on toast in this way.

1. heat non-stick frying pan

2. dot (not spread) about pea sized blobs of butter around the bread.

3. Put buttered side down and fry until goldren brown (2 slices)

4. Turn over and heat other side without frying it, or leave it as it is.

5. Fry 2 eggs breaking the yolk - do not overcook - add salt

6. Sprinkle unsweetened chilli sauce on unfried side of bread and place on egg. Add few more dashes of sauce to egg. Fold slice in half and enjoy.

Absolutely delicious!

[Um_ahmad]

Middle east food lovers..... Try this.yummyyyyy!

1-1.5 kg beef
1 small cup arabic
coffee cup (Lebanese measurements now)of vineger
2 cloves of garlic
Half a lemon
All spice
black pepper
salt
shawarma spice-If you don't have any the all-spice will do the job you can use both at the same time.
Two seeds of 'hail'-you know the stuff you put in coffee and tea



1. Slice the meat very thin but not too small in size.
2. Add a little bit of salt.
3. Add a little more salt, the two garlic, then proceed to crush them until the garlic is meshed really good.
4. Add the lemon juice, the vinegar, the all spice, the shawarma spice, black pepper, with the garlic/salt mixture and mix very well in a separate bowl.
5. Pour the sauce on the the meat and mix well.
6. Cover the meat well and allow to marinade for 8 hours or overnight.
7. Cover the meat well in a pot or in a saucepan and either cook on the stove or in the oven for approx. 45 minutes. After 30 minutes, keep checking to make sure they are not being overcooked. Keep the heat on a little below medium. Do NOT drain sauce before cooking!

Besides meat you will need parsley and onions. The onions should be sliced and mixed with 'soumac'. I don't know what this is called in English, it is a spice that is red and very sour you can also add tomatoes if you want, or pickles.
Anyhow you add the meat, the taratour sauce, the parsley, and onions to a big piece of pita bread and proceed to role it into a magnificent delicious sandwich!!

Make some taratour sauce on the side-
Ingredients:
3 Tbls. Tahini
1 clove Garlic
Half lemon
1 glass Water
Add these together in moderate amounts. The measurements, are a matter of taste!

[Um_ahmad]

Oh its called SHAWARMA.

[Snowflake]

That sounds nice sis. I will try it sometime InshaAllah. I love red meat. I go mad if I don't eat it regularly.

I bought a packet of couscous a few months ago. But don't know what to do with it. Any recipes will be welcome. They have to be spicy though. :)

[bint-ul-islam]

Assalamoalikum


Chicken with pineapple

Ingredients
1/2 cup pineapple juice
1/2 cup pineapple pieces
1/2 cup cornflour
1 cup chicken stock
1 tsp Chinese salt
2 tsp sugar

2 capsicums, sliced
2-3 tbsp oil
250gms chicken, cubed
Salt and pepper to taste

Method
Marinate chicken with salt, pepper and Chinese salt. Heat oil in a pan, fry capsicums, remove and keep aside. In the same oil, fry chicken.

For sauce
Mix cornflour with one cup of water, add pineapple juice and sugar and boil. While boiling, mix chicken

stock and continue to boil till it becomes thick. In a bowl transfer the chicken and capsicum slices, add the sauce and garnish with pineapple pieces.

[bint-ul-islam]

Pizza sandwiches:

Ingredients

¼ cup cheese
½ cup chicken (boiled)
1/2 tsp black pepper

1/2 tsp salt
2 tomatoes (medium sized)
2 capsicum (medium sized)
4 bread slices
4 tbsp chilli-garlic sauce
1 cup mayonaise

Method

Shred the chicken. Add mayonaise, salt and pepper to form a paste and spread it on the slices of bread. Sprinkle grated cheese on the slices. Now garnish it with slices of tomatoes and capsicums. Bake for two minutes or until the cheese melts. Serve with chilli-garlic sauce.

[bint-ul-islam]

BBQ CHICKEN PIZZA

Ingredients
1 (12 inch) pre-baked pizza crust
1 cup spicy barbecue sauce/chilli sauce
2 boneless chicken breast halves, cooked and cubed
1/2 cup chopped fresh coriander
1 cup sliced capsicum
1 cup chopped onion
1 cup cheddar cheese, shredded
1 cup mozzarella cheese, shredded
1 tsp crushed red chillies

Method
Preheat the oven to 350 degrees F. Place pizza crust on a baking tray and spread the crust with barbecue sauce. Top with chicken, coriander, capsicum, onion, and both kinds of cheese. Sprinkle the crushed chillies on top. Bake in the preheated oven for 15 minutes or until the cheese is melted.

[Curaezipirid]

Salam, I went queer in my mind one evening and made up this recipe. Actually it is really really yummy, but is only made from the few ingredients that were handy in the kitchen, before going out the next evening to see the film called "Panther" about the Black Panthers, which was being shown by the Socialist Alliance. I gave my cake to them in exchange for dinner since I had only enough money for the film not the meal also.


BECAUSE ENOUGH IS ENOUGH:
the cake meant to taste like soda, to stop you eating too much of it!
Actually it is a Halva not a cake, but humour me.

Cook about a half a cup of adzuki beans, until there is no water left surrounding them.
While they are cooking grease a large cake tin.
Mix the following, in this order, into the cooked beans.
Use what sort of amount seems right after reading the whole recipe.
Carob powder (lots is)
Coconut
Psyllium husks (much)
A big cup of tea
Honey to taste
Then enough self raising flour to hold the mixture together.
Spread it into the bottom of the cake tin.
The mixture needs to be about one centimetre deep and quite stiff.
Then put:
One half of a chopped orange, including the peel,
One chopped banana,
Loads of sugar
Enough water
The inside part of some Aloe Vera
Into a saucepan and bring it to the boil then let it cool.
Mix a liberally decent amount of bi-carbonate of soda into about two cups of spelt flour.
Remember that the more sugar you put in the fruit and water the more bi-carbonate of soda you can get away with.
The aim with the bi-carbonate of soda is to entirely neutralise the acid in the orange, even the peel.
Then mix the orange banana and aloe vera mixture into the spelt mixture
Be quick here and then pour it all over the other mixture in the bottom of the tin.
Cook it in a moderate oven until it hasn't burnt yet.
Let it cool in the tin.
DO NOT SERVE WITH CREAM, but coconut milk or coconut cream will be OK.
Within one hour of eating, go for a longer walk than you are accustomed to.


It is crazy because it is so sweet but makes you not want another bite of any food. One spoonful and I went all day without eating. Normally a cake gets eaten in my company a little too speedily, but the one piece I kept of this one is still 2/3 intact, but I really really want it because it was so delicious. Like a delicious appetite suppressant. So Good!

[Snowflake]

I need a 'chicken & mushroom pie' recipe for tomorrow plzzz. The recipe must include instructions to make own pastry. No ready-made pasty recipes plz.

Tnx v.v. much in advance & sorry to make your mouth water lol.

[جوري]

I admit I hate cooking and I am not very good at it.. but recently bought a few good recipe books from borders-- and found one of my favorite deserts in one of them called (Mille Feuille) -- but this one has a strawberry twist and is very yum yum!-- Anyhow I figured everyone would be so kind as to share their good recipes here and I can learn from all of you. I hope you can share something that is famous in your neck of the wood... this doesn't apply to britons I really got sick of the corn on everything during my stay in England :-[ eh just kidding-- not about the corn though... do share please no matter where from. thank you...
Anyhow here is my recipe and of course it is very very easy to make...it is fool proof!

Strawbery Mille Feuille Recipe
A delicious layered dessert. Puff pastry, cream, strawberries

410 g puff pastry (thawed)
500 g fresh strawberries
315 ml whipping cream
1-2 drop vanilla extract
2 tablespoons caster sugar
5 tablespoons red currant jelly

Preheat oven to 220C (425F).
Roll out pastry to a thin rectangle and cut into 3 even sections.
Place rectangles onto baking sheets and prick all over with a fork.
Bake for 15-20 minutes or until golden brown and crisp. Cool on a wire rack.
When cold trim the edges with a very sharp knife. Reserve the trimmings.
Cut half of the strawberries in half and reserve for decorating the top.
Slice the remaining strawberries.
Whip the cream until stiff and stir through the sugar and vanilla. Fold in the sliced strawberries.
Place a pastry slice on a serving plate and spread with half of the cream mixture. Lay another slice on top and spread with the remaining cream. Place the third slice on top.
Put the redcurrant jelly and 2 Tblspn water in a small saucepan and heat gently until the jelly is liquid.
Brush the top pastry slice with some of the jelly and arrange the halved strawberries on top. Brush with the remaining jelly.
Crush the reserved pastry trimmings and press onto the sides of the slice with the blade of a knife.

et voila enjoy :phew

[syilla]

:salamext:

i want to post something...

but i rarely cook dessert, only side dishes for rice.

and most of the recipe that i love have seafood in it.

i have this wonderful recipe of sweet sour crab. But i know there is one madhab said crab is haram....

so....erm....well....you can say that i'm not a really good cook...lol
InshaAllah if i have the time to go to the market and cook....and clean everything up after that (for a special dinner/lunch) then i share with you :-[

[جوري]

:salamext:

i want to post something...

but i rarely cook dessert, only side dishes for rice.

and most of the recipe that i love have seafood in it.

i have this wonderful recipe of sweet sour crab. But i know there is one madhab said crab is haram....

so....erm....well....you can say that i'm not a really good cook...lol
InshaAllah if i have the time to go to the market and cook....and clean everything up after that (for a special dinner/lunch) then i share with you :-[

Nah crab is Haram to sh**tes only... they like Jews don't eat shell fish..Such were things that bani Israel made Haram to themselves that Allah has allowed (wallah A3lam) I will admit to you dear sister that seafood is my favorite especially the crustaceans ... it is the only thing I order out in a resturant.. So if you have a recipe and plsssssss do share :statisfie
:w:

[syilla]

Nah crab is Haram to sh**tes only... they like Jews don't eat shell fish..Such were things that bani Israel made Haram to themselves that Allah has allowed (wallah A3lam) I will admit to you dear sister that seafood is my favorite especially the crustaceans ... it is the only thing I order out in a resturant.. So if you have a recipe and plsssssss do share :statisfie
:w:

lol okay...i will.

i remember the ingredients but the exact proportions i have to check with my mom again. :-[

some of the recipe i have posted in the cookery club. there is one i really love sharing with you...i'll copy and post it here... :D

[syilla]

Pie Tee

Ingredients
Pie Tee Shells
100g plain flour
1 tbsp rice flour
1/4 tsp salt
1 egg, beaten
190ml water

Filling
300g yam beans, shredded
50g carrots, shredded
2 tbsp dried prawns, finely chopped
2 tbsp oil
1/2 tsp chopped garlic
1/2 tsp chopped shallot

Seasoning
1/4 tsp salt
1 tsp sugar or to taste
1/8 tsp pepper
1 tbsp light soy sauce
1 tsp oyster sauce
Chilli sauce dip

Chilli sauce dip
3 red chillies
3 bird’s eye chillies
1 calamansi lime, seeds removed
1/2 tsp salt
1 tbsp sugar
1 tbsp lime juice

Method
Pie Tee Shells
Put sifted flours into a small mixing bowl. Add egg and salt and pour in water gradually to make a smooth and runny batter. Strain the batter to remove any lumps. Leave aside to stand for 30 minutes.

Heat oil in a deep saucepan. Heat the pie tee mould in the hot oil for 1–2 minutes. Remove the hot pie tee mould and dip into the batter.

Then dip the mould back into the hot oil and keep it there until pie tee is golden brown. Loosen the pie tee gradually until it slips away from the mould.

Remove the pie tee cases and drain well on absorbent paper towels. When cool, store in an airtight container to retain crispiness.

Filling
Heat oil in a wok and fry garlic, shallot and dried prawns until fragrant. Add yam beans, carrot and seasoning. Stir and cook, tossing the vegetables well until almost dry. Dish up and cool completely.

Serve pie tee shells with the filling topped with a little chilli sauce and some chopped spring onion.[/QUOTE]

This one is easy and healthy. But the problem is to buy the specific utensils to make the pie tee shells.

[syilla]

http://www.islamicboard.com/general-...y-club-16.html

you should check out sis maw posts....she is a good cook :thumbs_up

and other sisters too.... :statisfie

[جوري]

Mashalla sis this sounds really exotic not to mention yummy.. I am going to print the recipes I receive here and add them to my recipe box... I hope I get many.. I really am just starting to learn to cook.... by the way--why do you play modest? you put my pseudo home made desert to shame... Now I really feel sad imsad imsad imsad
Pls forgive me if I wrote anything incoherently I have taken some meds that are making me very drowsy...
:w:

[جوري]

http://www.islamicboard.com/general-...y-club-16.html

you should check out sis maw posts....she is a good cook :thumbs_up

and other sisters too.... :statisfie

Wow I feel foolish starting a thread that already exists.. I am sorry :-[
I'll be printing those out insha'Allah
I learn so much from all of you here Al7mdlilah... feel so lucky and blessed to have found this forum...
shokran ukhty
:w:

[syilla]

by the way--why do you play modest? you put my pseudo home made desert to shame... Now I really feel sad

imsad

oh don't be sis...

is the truth... lol i can cook but i'm not that good. I can cook without looking the recipes (just using my taste buds) lol...if u know what i mean. :D

Thats mean....i can only cook for the ones who understand and loves my cooking.

i'm also very bad at baking (i don't even have oven inside my house...- i found a cheap one but afraid that my mom will be asking why the oven never been used...lol)

[syilla]

Wow I feel foolish starting a thread that already exists.. I am sorry :-[
I'll be printing those out insha'Allah
I learn so much from all of you here Al7mdlilah... feel so lucky and blessed to have found this forum...
shokran ukhty
:w:

lol don't worry.... :D

i just love cooking threads... :statisfie

[snakelegs]

hehehe - peanut butter sandwich time!

[AmarFaisal]

Assalamolaikum
good thread sisters:)

[جوري]

...- i found a cheap one but afraid that my mom will be asking why the oven never been used...lol)

That is actully a legitimate question :D .... Thank you all for your contributions... now where are the recipes? :-[

[Muezzin]

Toast

What you will need:

Bread

Toaster

Butter (optional)

Method:

Insert bread slice into toaster. The former is available from just about every shop that sells food, and the latter may require a trek to your local Comet.

After inserting slice, set toaster to stun - I mean, desired heat setting. Kenwood toasters have several numbered settings, whereas Acme toasters have symbolic settings such as 'hot', 'hotter', 'really hot' and 'fires of hell'. Set as appropriate.

While bread is toasting, take the time to appreciate the colour of the sky, read the newspaper, or have a slash.

Toast will pop out of toasting appliance in due course, after which the ancient art of butter spreading may be practiced. I suggest you use a flat spreading knife for this, though if none is a available, a lightsaber may be appropriate.

Each slice serves one. Unless of course you are Oliver Twist, in which case subdivisions will be required - luckily, children's RDA constitutes a single crumb. Or at least that's what I heard. In a dream.

Enjoy.

[BlissfullyJaded]

:sl:

*Threads Merged*

lol @ Muezzin.

Nah crab is Haram to sh**tes only...

According to the Hanafi madhab, sea food is makrooh.

[جوري]

:sl:

*Threads Merged*

lol @ Muezzin.

According to the Hanafi madhab, sea food is makrooh.

ahhh but what do the other three say? :p

[BlissfullyJaded]

:sl:

It is allowed for them, as far as I know, and their opinion is correct too of course.

[syilla]

That is actully a legitimate question :D .... Thank you all for your contributions... now where are the recipes? :-[

oh no...i left the paper at home...

hope you don't mind. :-[ tomorrow inshaAllah.

[جوري]

^^^^^^ lol ukhty--- I really don't cook... this is a new interest and I don't think I can turn it into a hobby to be honest I am just no good at it =(... so pls. don't worry about it... =)

[Mawaddah]

Great! another Cookery Thread :D


Maybe you wanna try these? I made them once and they're nice for a snack.

Ho-Dduk (Korean Sweet Pancakes)

(Pic not mine)


Ingredients for 6 pancakes

All purpose white flour - 1¼ cups
Salt - 1/4 tsp
Milk - 90 ml (6 tbsp)


Fermented yeast water (mix these well in bowl 1)

Warm water (40℃) - 45 ml (3 tbsp)
White sugar - 1/4 tsp
Dry yeast- 1/4 tsp


Stuffing (mix these well in bowl 2)

Cinnamon powder - 1/4 tsp
Crushed walnuts- 2 tbsp (you can use peanuts instead, but I prefer walnuts)
Dark brown sugar - 90 ml (6 tbsp)
Steps

1. Leave the mix of fermented yeast water in a warm place (30-40 ℃) for 10 minutes.

2. After 10 minutes, sieve the flour then add the salt, milk, and yeast water.

3. Mix them well and cover the bowl with wrap. Ferment it in a warm place for 3 hours.

4. When the dough is ready, put some oil on your hands (anti stick purpose) and separate an adequate amount of the dough (to allow 6 to be made), then put it on your hand.

5. Widen the dough with your hands and put a spoonful of stuffing on it. Seal the dough. Repeat it for the rest of the dough.

6. Pre heat the frying pan for 20 seconds and add some oil.
7. Put 2-3 sealed dough balls onto the pan and turn them over when the bottom part is cooked. (Cook them on medium to low heat)

8. Press the dough with a spatula and when both sides are golden brown you can serve them .

Best when served warm.

OR YOU CAN ALSO TRY THIS VERSION OF HO DDUK

10 tablespoons butter or margarine, softened
2 eggs, beaten
2 tablespoons yeast
2 tablespoons sugar
1 1/2 cups warm water
1/2 cup potato flakes
1 cup cold water
1/4 cup powdered milk
1/4 cup sugar
2 teaspoons salt
6 cups flour
1 cup brown sugar
2 tablespoons cinnamon
vegetable oil




1. Mix yeast, 2 Tbsp sugar and WARM water together in a bowl.
2. Mix potato flakes with cold water in a separate bowl.
3. In your mixer combine the powdered milk, 1/4 sugar, salt and 4 C flour.
4. Add softened butter, eggs, yeast and potato mixtures to mixer bowl.
5. Mix until well blended.
6. Add remaining flour in small amounts until it"cleans" the sides of the mixing bowl.
7. Remove from bowl and knead on a floured board for about 10 minutes.
8. Grease a clean bowl and set the dough inside to rise for about 45 minutes.
9. Divide into 36 balls and cover with a damp cloth.
10. Mix brown sugar& cinnamon together.
11. Add more cinnamon if you prefer.
12. Add enough oil to the bottom of a skillet to just barely cover the bottom.
13. Heat over a medium flame.
14. Take a ball of dough and flatten in the palm of your hand.
15. Put a spoonful of the cinnamon mixture on the dough and wrap the dough around it.
16. Put into the hot oil and let cook about a half of a minute then flatten with a spatula.
17. Let cook another 30 seconds, flip and flatten some more.
18. Allow it to finish browning.
19. Remove from skillet and let cool on a paper towel.
20. Repeat the process adding more oil as needed to the skillet to prevent the pancakes from sticking.


^^^ That's the recipe that I used, it's nice :thumbs_up

[amirah_87]

:sl:

Mawwy, you tried them out?

How're they?

They look good MashaAllah, but I'm not much of a nut fan! :omg:

[جوري]

^^ wow ukhty Masha'Allah... seems like a really good way to manage my anger by flattening these pancake balls with the spatula... you should invite me over and make them for me... I'll bring the flowers ... wink wink ;D

Insh'allah I'll print it out and give it a try... I really hate the smell of food though-- I need to overcome that if I am going to pursue this.. :laugh:
:w:

[Mawaddah]

:sl:

Mawwy, you tried them out?

How're they?

They look good MashaAllah, but I'm not much of a nut fan! :omg:

Yea they're pretty nice Masha'allah, like it said, best when served warm :D
You dont like nuts??? :eek:

Then just omit them innit :p

^^ wow ukhty Masha'Allah... seems like a really good way to manage my anger by flattening these pancake balls with the spatula... you should invite me over and make them for me... I'll bring the flowers ... wink wink ;D

Insh'allah I'll print it out and give it a try... I really hate the smell of food though-- I need to overcome that if I am going to pursue this.. :laugh:
:w:

I know what your'e talking about!!! ;D When I made these I made just a bit toooooo much and I was quite annoyed because my mom said that I couldn't go out with my friends until I cooked every last one of them, so I sure did them them some good mashing in the skillet!! ;D

[جوري]

I know what your'e talking about!!! ;D When I made these I made just a bit toooooo much and I was quite annoyed because my mom said that I couldn't go out with my friends until I cooked every last one of them, so I sure did them them some good mashing in the skillet!! ;D

lol lol--- just about any unpleasant chore if done with enough gusto can relieve you of stress!... I'd imagine these as little heads of mean people (say in govt. :X ) and squish and splat my way into a big smile :D

[Mawaddah]

Here's another one. I made it last night and My dad commented on it!! (which is something BIG :p ) He said it was yummy and tasted 'professional' :D

Pumpkin Cream Cheese Roll

Roll

3 eggs
1 cup sugar
2/3 cup canned pumpkin
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon nutmeg
3/4 cup flour

Filling

1 (8 ounce) package cream cheese, softened
4 tablespoons butter, softened
1 cup powdered sugar
1 teaspoon vanilla


In a large bowl, beat eggs and sugar. Beat in remaining cake ingredients.
Grease a 10"x15" jelly roll pan. Line pan with waxed paper, then grease and lightly flour the waxed paper.

Pour batter into the pan and spread evenly. Bake at 350F for 15 minutes. *Cake cooks fast so watch carefully to avoid burning the edges.

While cake is baking, sprinkle powdered sugar heavily over the kitchen towel, using a sieve or sifter.

Turn hot cake onto the towel.

Remove waxed paper. Trim off burnt or crusty edges.

Sprinkle more powdered sugar over the hot cake and quickly roll up with towel inside. Let cake cool completely, about 30 minutes.

Meanwhile, prepare filling by beating together all ingredients until smooth and creamy.

Unroll cooled cake and spread with the filling mixture. Roll up cake with filling on the inside. Wrap in waxed paper and then foil.

Refrigerate or freeze. To serve, slice cake about 1/3 inch thick and sprinkle with powdered sugar.

Note - cake cuts best when still slightly frozen.

[jzcasejz]

YES! THE COOKERY CLUB LIVES! :thumbs_up

This Thread Is Great And I'm Well Happy To See It Back Up!
JazakAllah For All The Recipes, Keep 'em Coming...

[amirah_87]

Yea they're pretty nice Masha'allah, like it said, best when served warm :D

:sl:

I'll try 'em out sometime InshaAllah! :shade:

You dont like nuts??? :eek:

Then just omit them innit :p

N' yeah, I'm not too keen on nutty food! :omg:

Vomit them out?.. you jokerr! ;D

[Mawaddah]

:sl:

Vomit them out?.. you jokerr! ;D

OMIT OMIT OMIT

Not

VOMIT

*falls of chair laughing*

Omy goooooood Princesssssss!!!! ;D;D

[Mawaddah]

YES! THE COOKERY CLUB LIVES! :thumbs_up

This Thread Is Great And I'm Well Happy To See It Back Up!
JazakAllah For All The Recipes, Keep 'em Coming...

Do you actually try them out or something? :?

[Mawaddah]

Okayyyyyyyy another one, famous popular Malaysian Dish. I love this to death :D

Nasi Lemak

(Pic not mine)

INGREDIENTS

For the rice:

2 cups coconut milk
2 cups water
1/4 teaspoon ground ginger
1 (1/2 inch) piece fresh ginger, peeled and thinly sliced
salt to taste
1 whole bay leaf
2 cups long grain rice, rinsed and drained

For the garnish:

4 eggs
1 cucumber
1 cup oil for frying
1 cup raw peanuts
1 (4 ounce) package white anchovies, washed

For the sauce:

2 tablespoons vegetable oil
1 medium onion, sliced
3 cloves garlic, thinly sliced
3 shallots, thinly sliced
2 teaspoons chile paste
1 (4 ounce) package white anchovies, washed
salt to taste
3 tablespoons white sugar
1/4 cup tamarind juice

DIRECTIONS

In a medium saucepan over medium heat, stir together coconut milk, water, ground ginger, ginger root, salt, bay leaf, and rice. Cover, and bring to a boil. Reduce heat, and simmer for 20 to 30 minutes, or until done.

Place eggs in a saucepan, and cover with cold water. Bring water to a boil, and immediately remove from heat. Cover, and let eggs stand in hot water for 10 to 12 minutes. Remove eggs from hot water, cool, peel and slice in half. Slice cucumber.

Meanwhile, in a large skillet or wok, heat 1 cup vegetable oil over medium-high heat. Stir in peanuts and cook briefly, until lightly browned.

Remove peanuts with a slotted spoon and place on paper towels to soak up excess grease. Return skillet to stove. Stir in the contents of one package anchovies; cook briefly, turning, until crisp.

Remove with a slotted spoon and place on paper towels. Discard oil. Wipe out skillet.

Heat 2 tablespoons oil in the skillet. Stir in the onion, garlic, and shallots; cook until fragrant, about 1 or 2 minutes. Mix in the chile paste, and cook for 10 minutes, stirring occasionally. .

If the chile paste is too dry, add a small amount of water. Stir in remaining anchovies; cook for 5 minutes. Stir in salt, sugar, and tamarind juice; simmer until sauce is thick, about 5 minutes.

Serve the onion and garlic sauce over the warm rice, and top with peanuts, fried anchovies, cucumbers, and eggs.

* My side note. If you dont want to use the anchovies, you can make fried chicken instead. Just season the chicken with salt and turmeric, let it rest for 15 minutes and then fry. I personally prefer the chicken to the anchovies :D

[amirah_87]

OMIT OMIT OMIT

Not

VOMIT

*falls of chair laughing*

Omy goooooood Princesssssss!!!! ;D;D

:sl:

Hahaa.. Oh Myyyy!! :-[ :-[

[Al_Imaan]

Attachment 2993

this is an afghan dish...it's served at almost every occasion...it makes it seem like afghans can't live without it...its called "Qabeli"....personally, i hate the raisins and carrots+o( ....i always seperate it...

Qabeli Pilau
(Yellow Rice with Carrot & Raisins)

1 lb (2 ½ cups) long grain rice, preferably basmati

6 tablespoons of vegetable oil

2 medium onions, chopped

1 ½ - 2 lbs lamb on the bone or 1 chicken, jointed

salt & pepper

2 large carrots

4 oz black seedless raisins

2 tsp char masala or cumin

¼ tap saffron

Directions:

Rinse the rice several times in cold water until it remains clear. Add fresh water and leave the rice to soak for at least half an hour.

Heat 4 tablespoons of the vegetable oil in a large pan and add the chopped onions. Stir and fry them until brown. Remove from the oil and add the lamb. Brown well on all sides in the oil. Add about 1 cup of water, and salt and pepper. Bring to a boil, then turn down the heat, cover and simmer until the meat is tender. When cooked, remove the meat and put it in a warm place. Grind the onions to a pulp, add them to the meat broth and stir well.

While the meat is cooking, wash and peel the carrots and cut into pieces the size of a matchstick. Heat the remaining 2 tablespoons of oil in a small pan and add the carrots. Cook the carrots gently until they are lightly browned and tender. If they are tough it may be necessary to add a little water and simmer until tender. All the water should evaporate. Remove the carrots from the oil, add the raisins, and cook these gently until they begin to swell up. Remove the oil and set aside the carrots. Save any remaining oil for the rice.

Bring 5 cups of water to a boil and add about 1 teaspoon of salt. Drain the rice and add to the boiling water. Parbroil for 2 to 3 minutes before draining the rice in a large sieve. Put the rice in a large casserole and sprinkle with char masala and saffron. Take the meat juices and measure out approximately ¾ cup. Pour the juices over the rice and stir very gently once. Then place the cooked meat on one side of the casserole and the carrots and raisins on the other. Add any oil left over from cooking the carrots. Cover with a tightly fitted lid and place in a preheated oven at 300 degrees F for about 45 minutes or leave it in a tightly covered pan on top of the stove over a very low heat for the same length of time.

To serve, remove the carrots and raisins and set to one side. Remove the meat and set to one side. Take about a quarter of the rice and put it in a large dish. Top with the meat , then cover with the remaining rice,. Garnish the top of the rice with the carrots and raisins.

[amirah_87]

Attachment 2993

this is an afghan dish...it's served at almost every occasion...it makes it seem like afghans can't live without it...its called "Qabeli"....personally, i hate the raisins and carrots+o( ....i always seperate it...

Qabeli Pilau
(Yellow Rice with Carrot & Raisins)

.

Ooh MashaAllah, Y'know somalis have the exact same dish! :D

It's a wonderful dish MashaAllah, very tasty too! .. the raisins are the best parts .. we add (along with the rasins and carrots) crispy golden thin cut onions on top too! :D

Have it with Bananas aswell.. trust me!! It's just ACE! :shade:

[جوري]

Nasi Lemak

:D

it is alive aaaaaaaahhhhhhhhhhhhhhhhhhhhhh

lol no just kidding...

[Al_Imaan]

Ooh MashaAllah, Y'know somalis have the exact same dish! :D

It's a wonderful dish MashaAllah, very tasty too! .. the raisins are the best parts .. we add (along with the rasins and carrots) crispy golden thin cut onions on top too! :D

Have it with Bananas aswell.. trust me!! It's just ACE! :shade:

oh cool....chopped and peeled almonds can also be added....and sis mawaddah...that's the part i dislike...i think i get it from my dad...:p

[syilla]

:sl:

thank u sis maw...

i should try the cheese pumpkin roll

any pic...so i can imagine how it would turn out to be?

i hope i roll it and not turn it into something else.

[Khayal]

:sl:

Here I see some delicious dishes, I will share some Pakistani dishes later, InshaAllah


:w:

[Al_Imaan]

this is one of the best afghan dish out there...its kinda complicated to make but very tasty...yum yum...:p

Attachment 2994
Makes 3-4 Servings
1 Lb ground beef
1 1/8 tp salt
1 tp pepper
1 ½ tp coriander ground
¼ tp cumin ground
2 large finely chopped onions
2 cup & 2 tbsp water (plus boiling water for mantoos)
1 package wonton wrappers
2 tp tomato paste 6 tablesthingy oil
¾ cup yogurt
¼ tp dried mint
2 mashed garlic gloves

1) Filling: Combine ground beef, onions, salt, pepper, cumin, coriander ground and 1 cup water in a skillet; stir and cook over medium heat for 30 minutes or until all the water is absorbed. Let it cool off.

2) Place wrappers on a cutting board covered lightly with flour one at a time. Place 1 cup of water in a bowl. Using your finger, wet the edges of the wrapper with cold water. Place one tablesthingy of beef mix on the bottom half of the wrapper. Bring the other half on top of the bottom half making a triangle. Take two opposite cornors each in different hands and seal them together making a bow. Place the oil in a bowl. Dip the bottoms of the filled mantoos in oil and place them in a (steam cooker); Steam them for 40 minutes

3) Sauce: While waiting, place the remainder of the filling back in the skillet with tomato paste and cook uncovered for 10 minutes.

4) Yogurt: Add garlic, 2 teasthingy water and mint to the yogurt mix.

5) To serve, put a layer of yogurt on a flat serving (ghori) dish; then place the mantoo on top of the yogurt. Put another layer of yogurt on top of the mantoo; then put a layer of the beef mix and sprinkle the mint.

[Ibn Abi Ahmed]

:sl:

Just thought I'd transfer this here:

The Date-Shake Recipe:

5 - 8 Dates – The soft ripe ones, the ones that are extremely sweet. # depends on how much you want to make.
Vanilla Ice cream
Some milk, see how much is sufficient to make it thick and smooth. To make the shake more tastier, use the 'half and half' milk.

Blend the milk and icecream so its like a vanilla milkshake. Do NOT add sugar. This next step requires speed. Since dates are mainly sugar, throwing them in and blending them wont work. Ive tried that and almost broke the blade of the blender. So, to get em extremely soft and easily blendable, do the following:

• 1) Cut them in half, take out the seeds, and place em on a saucer/plate.
• 2) Microwave them for about 30-35 seconds. You’ll see steam coming out, and there will be a sorta burning smell, but don’t worry its ok.
• 3) Have the blender ready with the vanilla shake inside, take the microwaved dates, throw them in ASAP and blend at high speed until dates are completely shredded.

Make sure the dates are completely blended. You’ll notice that the skin of the dates has sorta settled at the bottom. I haven’t figured out how to remove that yet, but it does go well with the drink. If you think it’s not sweet enough, you can add in a few more dates, but don’t add in sugar. Dates are like a natural sweetner which gives the shake its unique taste. The taste of the shake depends completely upon the type of dates used, so use the sweet, soft, ripe ones to get the best taste.

[Talibatul Ilm]

mashaAllah, date shake recipe.. interesting! my father would love that one.

subhanAllah i've really been needing a change of taste in the kitchen. alhamdulillah this thread gave me hope =) i actually sat here and read through the entire thread and found some great recipes I'd like to try inshaAllah.

muslimah_sis, mashaAllah seems like you're making full use of those fishsticks =) too bad my husband is not fond of fish, but hey, i can still try it out for myself!

anyone have any recipes for any arab rice and chicken dishes? it would go GREAT wit the hummus recipe posted earlier!

jazakumAllahu khayrun to everyone for their wonderful, mouth watering recipes- even the toast and pj&j ones! ;)

[HaYa-MiD gIrL]

wooooooow thanx alot dear sisters for this recipes

[*!~Faith~!*]

^ Oh does it!! My...then how come it doesnt look that way to me? lol...

Here's another Yummy potatoe recipe for those potatoe lovers out there! :D

BBQ Potatoes

2 tablespoons butter or margarine, melted
1 tablespoon chili powder
1 tablespoon honey
1/4 teaspoon garlic powder
1/4 teaspoon ground pepper
2 lbs medium-sized red potatoes, quartered


BBQ~ grill or oven.
Preheat oven 400.
In large bowl, combine,chili powder,honey,garlic powder& pepper and butter.
Add potatoes,toss to coat.
Spoon potatoes in greased 11x7-inch baking dish.
Bake 40-50 minutes untill potatoes are tender.
BBQ- wrap& seal in foil& place on grill for about 30 minutes untll tender!

I tried this last night with salaad and chicken on the side and it was awesomely super duperly delicious!! :D

[Mawaddah]

Attachment 2993

this is an afghan dish...it's served at almost every occasion...it makes it seem like afghans can't live without it...its called "Qabeli"....personally, i hate the raisins and carrots+o( ....i always seperate it...

Qabeli Pilau
(Yellow Rice with Carrot & Raisins)

1 lb (2 ½ cups) long grain rice, preferably basmati

6 tablespoons of vegetable oil

2 medium onions, chopped

1 ½ - 2 lbs lamb on the bone or 1 chicken, jointed

salt & pepper

2 large carrots

4 oz black seedless raisins

2 tsp char masala or cumin

¼ tap saffron

Directions:

.

Aah sis Al_imaan_786 I made this dish however I'm a girl for spices and this dish didn't look like it had enough spices which would suit my taste :omg:

So I added Cinnamon sticks, and Cloves, and Some Whole black Pepper and Garlic to it :D

Then I put in the Carrot sticks and Raisins and of course it was Da-Bomb :D:D

Had it with yoghurt and some Potatoe Sambal and some Salad on the side.

Yum Masha'allah :)

[Mawaddah]

Falafils (Chickpea Fritters)



these falafel can also be prepared in bigger batches by doubling the amounts. you will need to divide up the soaked chickpeas into 3 or 4 portions for grinding, however, if you decide to do this. once the falafel are all fried, place them in ziploc (resealable plastic) bags and freeze. just reheat them at 350F in your oven for 10 - 15 minutes and serve as if they were just made.


Note by me : Tried and Proven to be Yummilicious :D

(PICTURES ARE NOT MINE )

ingredients:

1 c dry chickpeas
1/2 tsp baking soda

1/2 large onion
2 - 3 large cloves garlic

1 1/4 tsp (kosher) salt
1/4 - 1/2 tsp ground black pepper
1/4 - 1/2 tsp red chilli powder (cayenne)
1 1/2 - 2 tsp ground cumin
1 1/2 tsp ground coriander
1/2 tsp sugar
1/4 tsp turmeric, opt.

3 - 4 tbsp sesame seeds
2 - 3 tbsp chopped parsley or coriander

1 tsp baking powder

3 to 4 cups oil, for shallow frying


method:

place the 1 cup of dry chickpeas in a bowl and fill the bowl with water. swish the water around with your hands and discard all the husks and other debris which rises. rinse and repeat several times.

refill the bowl with water and add the baking soda. the baking soda will [supposedly] help dissipate some of the oligosaccharides from the chickpeas, aiding in digestion later on.

soak the chickpeas overnight. i like to soak them for a full 24 hours to allow them absorb their maximum water content. if you do this 24 hour soak, do it in the fridge as they may ferment if you have a hot kitchen. you will notice that they will have swelled considerably and that there may be little bubbles which have formed — that is fine. as long as it does not smell fermented and "off" which can occur in a very hot kitchen (80 F and over).

the next day discard all the water and rinse well. drain and set aside.

remove the skin from your onion and garlic and set aside.

place the garlic and onion in the blender or food processor and process it until you get a paste which is watery (from the onion juices). this will help with the grinding of the chickpeas.

add a portion of the chickpeas and grind them with the onion-garlic paste. if using a blender, i highly suggest processing them in two [or three] batches as the regular home blenders are not always that powerful. it will take up to 10 minutes to fully grind them to a nice paste — be patient, it does work :) but don't overheat your blender. turn it off every few minutes to give it a little rest. the final texutre should be slightly gritty with no chunks whatsoever.

it is very important to use a spatula to push down the sides every now and again and to redistribute it; it tends to compact itself around and underneath the blades. keep processing the mixture until it is pasty. do NOT add water if you can avoid it; it does not need it [even though you will feel tempted to do so]. if you do add some, i would not add beyond 3 to 4 tablespoons.

remove the paste to a bowl. it should have the consistency of mashed potatoes, more or less.

add all the remaining ingredients and mix well.

now place the bowl in the fridge and let it rest for minimum of an hour. you can keep it in the fridge for up to two days.

put the oil in your fry pan and heat it for about 10 minutes on medium heat. i only fry these with a bare 2 1/2 inches of oil. you do not need tons of oil.

add a very small ball (tiny one) to test if the oil is ready. it should float to the surface and sizzle quite happily. turn down the oil if it is too high. remember your oil temperature will drop when you add several of the falafel at once.


at this point, it may be a good idea to make and taste a test falafel to see if it needs more of anything in terms of seasoning. remember, these are usually added to a pita and filled with a variety of things such as shredded lettuce, pickles, hot peppers, "torshi lift" or pink turnip pickle, and tehina sauce {among many other possible items} but can be eaten on their own with a salad and tehina sauce.

in order to shape the falafel balls, you need to moisten your hands. your hands should not be "wet" but moist enough so that the mixture does not stick to your hands.

take a tablespoon full of the mixture and shape it into a 1 1/2 to 2 inch ball which is patty shaped, i.e rounded but flattened.

carefully place these in the oil and fry until they are golden on both sides. they should take about 4 minutes per side. that time may vary, however, with the temperature of your oil. it is important to use moist hands to shape these as wet ones will have water clinging to the fritters and the droplets will explode in the water and possibly burn you when they pop.

remove the balls to absorbent paper towel to drain.

Enjoyyyyyyyyyyy :D :D

[Woodrow]

Thank You, they do look delicious.

[Mawaddah]

^ Try them Uncle! ( Or get your daughter to :) ) Have them with Pita Bread (Home made preferrably, I detest store bought, I make my own) and some Tahini sauce and salad and whatever sauces you want on top. Sandwich like.

[Umar001]

I think my mum makes these, subhanAllah they are scrumpsious.

'it should sizzle quite happly' < LOL at happly.

The instructions seem abit heafty, I mean 'explode', seems scary.

[Woodrow]

^ Try them Uncle! ( Or get your daughter to :) ) Have them with Pita Bread (Home made preferrably, I detest store bought, I make my own) and some Tahini sauce and salad and whatever sauces you want on top. Sandwich like.

Of course I am going to get my daughter to make them. Now all I have to do is think of a good enough bribe.

I could threaten not to baby sit the kids, if she doesn't make them.

garbanzos are just now catching on in the US. Very versatile legume.

[Umar001]

Liquirish, is that all haram?

I used to love it, but I am not sure about it.

Anyhow, anyone know if it can be made and if so how?

[Woodrow]

Liquirish, is that all haram?

I used to love it, but I am not sure about it.

Anyhow, anyone know if it can be made and if so how?

I guess you mean licorice.

What It Is Used For

Licorice root has been used as a dietary supplement for stomach ulcers, bronchitis, and sore throat, as well as infections caused by viruses, such as hepatitis.

Top
How It Is Used

* Peeled licorice root is available in dried and powdered forms.
* Licorice root is available as capsules, tablets, and liquid extracts.
* Licorice can be found with glycyrrhizin removed; the product is called DGL (for "deglycyrrhizinated licorice").

Top
What the Science Says

* A review of several clinical trials found that glycyrrhizin might reduce complications from hepatitis C in some patients. However, there is not enough evidence to confirm that glycyrrhizin has this effect.
* There are not enough reliable data to determine whether licorice is effective for stomach ulcers.

Top
Side Effects and Cautions

* In large amounts, licorice containing glycyrrhizin can cause high blood pressure, salt and water retention, and low potassium levels, which could lead to heart problems. DGL products are thought to cause fewer side effects.
* The safety of using licorice as a supplement for more than 4 to 6 weeks has not been thoroughly studied.
* Taking licorice together with diuretics (water pills) or other medicines that reduce the body's potassium levels could cause dangerously low potassium levels.
* People with heart disease or high blood pressure should be cautious about using licorice.
* When taken in large amounts, licorice can affect the body's levels of a hormone called cortisol and related steroid drugs, such as prednisone.
* Pregnant women should avoid using licorice as a supplement or consuming large amounts of licorice as food, as some research suggests it could increase the risk of preterm labor.
* Tell your health care providers about any herb or dietary supplement you are using, including licorice root. This helps to ensure safe and coordinated care.

Source: http://nccam.nih.gov/health/licoriceroot/

Licorice Candy is basically flavored corn starch.

The History of Licorice

Licorice dates back to the early times of man. Many pharaohs and prophets enjoyed licorice. Soldiers were recorded drinking licorice to quench their thirsts on long marches.

Licorice comes from a plant called the Glycyrrhiza, meaning ‘sweet root’ in Greek. During the Middle Ages, crusaders brought licorice to England.

Many years later, a monastery in Pontefract, England began producing licorice candy. Early settlers brought licorice recipes to America. Since then, America has produced and imported delicious licorice products.
How is Licorice Made?

There are two ways to produce licorice. Companies producing licorice on small production scales often use the corn starch molding process, while larger-sclae production companies use the licorice rope extrusion process.

In the starch molding process a tray with long rows of molds is filled with corn starch to keep the licorice from sticking. Next, hot syrup containing licorice is poured into the molds and cooled. How the syrup is cooked determines if the candy is tough, chewy or soft. After the cooling process, the licorice is dumped onto a packaging table and given a glaze.

The licorice rope extrusion process is another way to make licorice candy. It starts with boiling a mix containing licorice root extract to an exact temperature. Next, flavorings and colorings are added and the mix is slowly cooked until it is a dough-like consistency. Afterwards, it is placed in an extruder that resembles a meat processor. The mix is forced out of tiny holes making it into a rope. The rope is sometimes twisted to give a more interesting form.

Source: http://www.candyusa.org/Candy/licorice.asp

[Mawaddah]

Liquirish, is that all haram?

I used to love it, but I am not sure about it.

Anyhow, anyone know if it can be made and if so how?

Liquirish :giggling:


Licorice candy is basically corn flour, Molasses/sugar, Licorice boil it up and let it cool and cut it up.

I've seen recipes which use cherry jell-o and Unflavored gelatin!! (bluwek, what fakeness)

I'll see if I can find a recipe which sounds sensible.

The method would be something like making Turkish Delights.

[Umar001]

So its not haram? I mean it normally does not contain that gelatin thing?

[Mawaddah]

^ I would think the ones which are sold in the store do contain Gelatin as they are the easier one to make unlike the original.

But it depends if you eat Gelatin or not. Many Ulama say that it is okay. Some others say that it is not.

[Umar001]

What? Are you sure they say its ok? Omgsh theres a packet of haribos that has been open in my house for so long every time i go in the living room it looks at me and scraems 'Im deliscious' please tell me you got daleel.

Eesa.

[Mawaddah]

^ Hold on Akhi I'll find the Fatwa and post it up in a sec.

[Woodrow]

Genuine licorice candy is made with corn flour(starch) and would not be haraam. I know a few brands here in the States use Wheat flour. However, those seem to have a pasty flavor. The old Licorice "Pipes" that were popular when I was a kid were made with wheat flour, they tasted a little funny, but were cheaper than the "real" licorice.

I believe you can make it at home:

Licorice Candy
Treat your family to some yummy Licorice Candy. It can even help with cold and flu symptoms!

* Equal parts Ground Licorice Root and Ground Anise Root
* Molasses
* Brown and/or White flour



There are no exact measurements as this recipe is made up and changes to taste. Feel free to experiment.

Warm up about 1 cup of molasses. Add approx 1 tsp each Licorice and Anise root, or to taste. Add flour till you have a consistency you can roll into tubes. Too much brown flour will give it a bitter taste. I add the brown flour for a healthier treat. Cut tubes into desired length. Can roll in icing sugar for a prettier look if desired. Let cool and candy will harden. This candy is delicious and has the true Licorice flavor

Source: http://www.joanbramsch.com/recipes/h...nrecipes.shtml

[islamirama]

Interesting info for the chicken folks :)

http://www.islamicboard.com/health-s...s-kitchen.html

[Mawaddah]

What? Are you sure they say its ok? Omgsh theres a packet of haribos that has been open in my house for so long every time i go in the living room it looks at me and scraems 'Im deliscious' please tell me you got daleel.

Eesa.

LoL I know what you mean.

Here it is. Sheikh Albani and Sheikh bin Uthaimeen are from the scholars who say it is okay.


Scroll down a bit and then you will see the lesson which was given by Sheikh Bazmool on a fatwa from Sheikh Albani

http://www.salafitalk.net/st/viewmes...=10&Topic=3488

Genuine licorice candy is made with corn flour(starch) and would not be haraam. I know a few brands here in the States use Wheat flour. However, those seem to have a pasty flavor. The old Licorice "Pipes" that were popular when I was a kid were made with wheat flour, they tasted a little funny, but were cheaper than the "real" licorice.

I believe you can make it at home:

Looking at the recipe you posted Uncle Woodrow I think adding some corstarch to the flour would give it a nicer consistency. Like maybe Half white flour and Half Cornstarch/Cornflour. Gotta try it some day, not because i like it, but just for the sake of trying (I'm a cooking addict)

[Umm Yoosuf]

^ Hold on Akhi I'll find the Fatwa and post it up in a sec.

:sl:

Shaikh 'Uthaimeen issued the fatwa that you can eat sweets with gelatin, I thnik Shaikah Al-Albani too. But as for me, I'd like to leave the doubtful for the undoubt and not eat it :exhausted

Edit:

MAW the link doesn't work.

[Mawaddah]

^ OOps, I fixed it now.

I was real doubtful at first too Al-Mu'minah but then after studying it's permissiblity in Dammaj and Princess said that Umm Salamah whilst teaching Buloogh al-Maram also said that Gelatin is okay. And then coming across the Fatwa from Sheikh Albani and Ibn Uthaimeen assured me.

Wallahu A3lam.

[Umm Yoosuf]

Jazakallahu Khayr.

Insha Alalh i'll read throw the fawah. So what things that contain gelatin can we eat? All I can think of is sweets :?

[Abdul-Raouf]

Kesari

Ingredients
300g sujee (semolina)
2 tbsp raisins
2 tbsp toasted, sliced cashewnuts
100g castor sugar
A pinch of salt
500ml water
3 tbsp ghee

Method
Combine sujee, raisins, cashewnuts, sugar, salt and water in a saucepan. Bring to a boil and stir until the mixture thickens.

Add ghee and stir well to mix.

Grease a tray lightly. Pour the sujee mixture into the tray and press lightly with a clean piece of plastic wrap to get a level surface.

Set aside to cool completely. Cut into pieces before serving.

More detailed method

Method

1. Heat ghee in a large heavy pan, add rava.
2. Stir and roast on low for 7-8 minutes or till aroma exudes.
3. Side by side, put water to boil, add sugar, bring to a boil.
4. Add boiling water to the rava, little at a time stirring continuously.
5. Take care to protect hands from the spluttering.
6. When well mixed, check rava grain between fingers and taste for sweetness.
7. Adjust sweetness, and add more boiling water if grain is hard.
8. Add the remaining ingredients, cover and simmer till ghee separates.
9. Save a small amount of almonds and pistas for garnishing.
10. Add colour if desired and mix well.
11. Grease a katori or steel cup. Press hot bhath inside it, and unmould onto a plate.
12. garnish with a few slivers of almonds and pistas, serve hot.

Making time: 25 minutes
Makes: 3 servings

[Mawaddah]

Jazakallahu Khayr.

Insha Alalh i'll read throw the fawah. So what things that contain gelatin can we eat? All I can think of is sweets :?

Yea it's mostly sweets which use that I think......Puddings and Jellos and chewy candy and that sort of stuff.

[Abdul-Raouf]

^
.
.
.
Do the above Kesari its simple..... it wont take much of ur time......its Yummmy..

[AmarFaisal]

Assalamoalaikum

I am looking for a felafil recipe. I get to eat a lot of them in Kuwait but my mother-in-law wants it. I read in one of the threads that a sister was going to post it here. I am waiting:)

Thanks

[amirah_87]

Wa alaykum as salaam,

^ It's already been posted sis. ;)

Click Here

[AmarFaisal]

wow..thanks sister..
did any1 up here put humus too? coz felafil n humus is a g8 combination.

Do u know that felafil can also be made with other pulses..other than chick peas? We have green felafils in kwt:)

[amirah_87]

Wa iyyaki sis.

Hmm Falafels can be made from other pulses too? Sidq!? Which ones?

And I don't know whether the recipe for "Hummus" has been posted up.

Maybe you can provide us with that inshaAllah ;)

[AmarFaisal]

I'l have to find the exact vocabulary words..:)
I know they can be made of mong and channey ki daal in urdu. I shall post humus soon.:)

[amirah_87]

:sl:

Ok InshaAllah, Take your time.

Mong beans (Mung) are also known as Haricots right?

And "channey ki daal " are those gram lentils? .. sorry I don't speak Urdu.

Jazaakillaah khayr for those alternatives. I've gotta try them out inshaAllah. :)

[AmarFaisal]

^^but let me find the exact recipe for the pulses felafil, I have asked an arab friend to give me one since the last week. Lets hope she sends me soon. And do u know the lebanese Khubus? I mean these all come in a meal: Felafel, Humus, n Lebenani Khubus! I can paste a lebanani khubus recipe too if it is around here.

[amirah_87]

:sl:

^ Lebanese Khubus, Is that like Thin bread the size of our pitas?

If so; yes. But I've never tried them out before. I only know how to make Khubz the Yemeni way. But I'm guessing that the Yemeni one's (being more or less the same thing) or bigger in size!.. waaay bigger.

Do you have any recipes for the Kuwaitiy Khubz? or any other types.

I found this link on different recipes for Hummus, Check it out inshaAllah:

Hummus

mmm..Hummus ROCKZ!! :statisfie

[AmarFaisal]

wow sister,,,that's a whole lot of Humus types. I didn't know Italians ate humus:)...kinda funny..jelapeno humus.

Well the humus my mom makes is like

1.Grinds the chick peas, that r soaked n boiled in water [previously.
2. Add a tablesspoon of Taheenah.
3. Add some water to the desired consistency.
4. Add some salt.
5. Garnish it with olive oil, diced cucumber n tomatoes.
6. If u like u can also add green chillies paste .

This is real simple humus . As for the lebanese khubus, they r small - medium sized made of white flour n r white in color.

We don't have kwti khubus but only Lebanese n Irani. Irani Khubus r the brown ones made of brown flour n cooked in stone tandoors or stoves.

:) My cousin makes those vegetables stuffed with minced meet n rice that is a speciality in Arab food. And ""Kuba", another Arab dish made with minced meat n rice and similar to cutlets. And "Warq Ineb", that r grape leaves wound around rice n meat. Wow I love these arab dishes. Did u get all these in yemen too?

[AmarFaisal]

الفلافل

المقادير

½ 2 كوب فول بدون قشر (مدشوش)

1 cup of fool skinless


¼ كوب بقدونس طازج

Fresh parsley


1 بصلة متوسطة مقطعة

1 soft onion


8 فص ثوم

8 garlic


¼ كوب كزبرة خضراء وشبت

¼ Fresh coriander & shebent


½ كوب كرات

½ cup kurrat


1 ملعقة صغيرة كزبرة جافة

1 s/s dry coriander


½ ملعقة صغيرة بكربونات صودا

½ s/s be karponat souda


1 ملعقة كبيرة ماء

1 b/s water


ملح

Sault


¼ ملعقة صغيرة شطة

¼ s/s hot suase


¼ ملعقة كمون مطحون

¼ spoon soft kammoun


¼ ملعقة بهارات

¼ spoon spices


سمسم للتزيين

Sem sem


زيت للقلي

Oil for fry



الطريقة


- يُغسل الفول وينقع لمدة 8 ساعات ويُغيَّر الماء بين الحين والآخر.

Put the fool in water for 8 hours, & change the water every 1 hour


- يُشطف الفول جيداً ويصفى من الماء.






- تُخلط الخضراوات مع الفول.




- تُفرم المحتويات في مفرمة اللحم، أو بخلطها في ( Food Processor ) مرتين أو ثلاثة إذا تطلَّب الأمر حتى تصبح ناعمة.




- تُذاب بكربونات الصودا في الماء وتضاف إلى الخليط ثم تضاف التوابل وتقلب جيداً.




- يُوضع الزيت في مقلاة على نار متوسطة حتى تصل درجة حرارته إلى 350 درجة فهرنهيت.




- يُشكل عجين الفلافل إلى أقراص صغيرة قطرها 3 سنتيمتر وتزَّين بقليل من السمسم وتقلى في الزيت الساخن لمدة 5 دقائق أو حتى تنضج.




- تُقدم الفلافل بمفردها أو في ساندويتشات مع سلطة الطحينة والسلطة البلدي.





عند استخدام نصف الكمية من الحمص أو الاستعاضة عن الفول بالحمص تظل باقي المقادير كما هي.




تحشى بالجبن أو بخليط من البيض المسلوق والبهارات أو قطع صغيرة من البسطرمة (لحم مجفف).

This is the felafel recipe my friend sent me, the kwti way of cooking with "fool"a type of bean. She didn't translate the whole thing but mayb someone can translate it. Cu later..Inshallah:)

[Snowflake]

الفلافل

المقادير

&#189; 2 كوب فول بدون قشر (مدشوش)

1 cup of fool skinless

that's cannibalism! :eek:



seriously, what's fool sis? :embarrass

[Woodrow]

that's cannibalism! :eek:



seriously, what's fool sis? :embarrass

Fool also spelled Ful or fuul is the Egyptian and Sudanese name for Fava Beans.

[Khayal]

that's cannibalism! :eek:



seriously, what's fool sis? :embarrass

:sl:

Thats what i was thinking....


:w:

[AmarFaisal]

that's cannibalism! :eek:



seriously, what's fool sis? :embarrass

lol....ur funny:D

it's very common here..I am not sure if u will be able to find it there..n it's skin is kind of like the chick peas skin but a little thicker.:)

[amirah_87]

wow sister,,,that's a whole lot of Humus types. I didn't know Italians ate humus:)...kinda funny..jelapeno humus.

Well the humus my mom makes is like

1.Grinds the chick peas, that r soaked n boiled in water [previously.
2. Add a tablesspoon of Taheenah.
3. Add some water to the desired consistency.
4. Add some salt.
5. Garnish it with olive oil, diced cucumber n tomatoes.
6. If u like u can also add green chillies paste .

This is real simple humus . As for the lebanese khubus, they r small - medium sized made of white flour n r white in color.

We don't have kwti khubus but only Lebanese n Irani. Irani Khubus r the brown ones made of brown flour n cooked in stone tandoors or stoves.

:) My cousin makes those vegetables stuffed with minced meet n rice that is a speciality in Arab food. And ""Kuba", another Arab dish made with minced meat n rice and similar to cutlets. And "Warq Ineb", that r grape leaves wound around rice n meat. Wow I love these arab dishes. Did u get all these in yemen too?

I think The Jalepeno hummus sounds gorgeous. :statisfie

I've never made hummus before, we just by it ready made for the supermarket.
So thanx for that simple recipe you gave me,I'm sure the home-made one's are better. I'll try it out inshaAllah.

Kibbeh/Kubba is the only one of those dishes that I'm familiar with . And Wareq 'ineb..

In Yemen They have dishes such as; Zhug, alot of Fasuuliyyah (fuul) , Shurba, Fatuut, Fetta , Hulbah...

Are you familiar with any of them?

[AmarFaisal]

Well...I am familiar with fasuliyah, Shurba, feta..hey..but I'm on a strict diet:(..no more food pliz! (just joking, I still have to cook if not eat:))

[amirah_87]

الفلافل- Falafel

المقادير-Measurements

&#189; 2 كوب فول بدون قشر (مدشوش)

1 cup of fuul (fava beans) - Mashed


&#188; كوب بقدونس طازج

Fresh parsley


1 بصلة متوسطة مقطعة

1 Medium chopped onion


8 فص ثوم

8 garlic


&#188; كوب كزبرة خضراء وشبت

&#188; Fresh coriander & shebent


&#189; كوب كرات

&#189; Cup of Carrots


1 ملعقة صغيرة كزبرة جافة

1 s/s dry coriander


&#189; ملعقة صغيرة بكربونات صودا

&#189; s/s Bicarbonate Soda


1 ملعقة كبيرة ماء

1 b/s water


ملح

Salt


&#188; ملعقة صغيرة شطة

&#188; s/s hot suace


&#188; ملعقة كمون مطحون

&#188; spoon Ground Cumin.


&#188; ملعقة بهارات

&#188; spoon spices


سمسم للتزيين

Sesame seeds (to dress)


زيت للقلي

Oil (to fry)

^ Just made a slight alteration to the translation sis.

[Snowflake]

lol....ur funny:D

it's very common here..I am not sure if u will be able to find it there..n it's skin is kind of like the chick peas skin but a little thicker.:)

lol ok tnx Br. Woodrow & Amarfaisal sis

I looked for a pic and found this.. they look tasty :thumbs_up

[AmarFaisal]

I thought they were brown^^^..:) netter be sure Muslimah sis.

Thanks sis amirah...now it's easier for me to understand as well.I am weak at Arabic.:)

[amirah_87]

:sl:

They sell Tinned Fuul Mudammes here in the UK.

They look something like this:

[Woodrow]

The fresh ones in the pod are green.

Usually in the west we find them either dried or canned and then they are brown.

The fresh ones like soy beans can be poisonous to some people, so I think that is the reason you never find fresh ones in Western markets.

A Word of Caution - there is a very rare disease called favism, which is a serious reaction to eating raw fava beans or breathing their pollen. The disease affects some people of Mediterranean descent. The risk of eating cooked fava beans is small.

Sopurce: http://www.oceanmist.com/favabeans.htm

Here are some various dried varieties:

[Kittygyal]

Salamualikum.
^ Ahah hit the button too hard :X
ma'assalama

[Woodrow]

One thing we do get is the large variety of potatoes. There are several hundred varieties of potatoes but most are rearely ever seen out side of south America or some of our southern states. I hagotten to like the little Blue ones.

Here is a delicious plate of Red, Gold and Blue

]

[islamirama]

Buraniya

al-Baghdadi p. 191/8


Cut up fat meat small: melt tail and throw out sediment, then place the meat in it together with a little salt and ground dry coriander, and fry lightly until browned and fragrant. Then cover with water, adding green coriander leaves and cinnamon-bark; when boiling, skim off the scum. When little liquor is left, throw in a few halved onions, a dirham of salt, and two dirhams of dry coriander, cumin, cinnamon, pepper, and mastic, all ground fine. Mince red meat as described above and make into light cabobs, then add to the pot. Take eggplant, cut off the stalks, and prick with a knife: then fry in fresh sesame oil, or melted tail, together with whole onions. When the meat is cooked, a little murri may be added if desired. Color with a pinch of saffron. Put the fried eggplant in layers on top of the meat in the pan, sprinkle fine ground dry coriander and cinnamon, and spray with a little rose water. Wipe the sides of the saucepan and leave over the fire an hour to settle, then remove.


1 lb fat meat
"tail" (meat fat)
1/2 t salt
1/2 t dry coriander
1/2 t green coriander
2 sticks stick cinnamon
3 medium onions
1/2 to 1 t salt
1/2 t more dry coriander
1/4 t cumin
1/4 t cinnamon
1/4 t pepper
1/4 t mastic
1 lb ground red meat
1 medium eggplant
1 more onion
murri
1 pinch saffron
1/4 t more coriander
1/4 t more cinnamon

[syilla]

Courtesy of Chia Fong Kiaw.
Ingredients


5 tenggiri steaks

1kg rice


Ulam to cook with rice:

2 turmeric leaves

2 torch ginger leaves

2 stalks daun kesum

2 cekur leaves

2 na dam leaves

2 daun kentut

2 daun kudu

2 stalks curry leaves

2cm fresh turmeric

2 stalks lemon grass

(You can omit or add the ulam listed subject to availability)

2 pandanus leaves

3 kaffir lime leaves

2 tablespoon palm sugar

Garnishing:

1 cucumber, pared and julienned

1 onion, finely sliced

15 stalks of polygonum leaves, finely cut

10 long beans, finely sliced

1 bunga kantan, finely cut

3 stalks of lemongrass, finely sliced

Fried grated coconut:

1/2 a coconut, finely grated

8 shallots, finely sliced

2cm ginger, sliced

Palm sugar and salt to taste

Sambal Belacan:

15 chillies

5 shallots

3 cloves of garlic

Budu

4 bird’s eye chilli

Lime juice, to taste

Fish crackers
Method
Slice all the ulam leaves and either blend or pound finely. Add 2 glasses water to leaves and extract the juice. Sieve and repeat with another glass of water.

Wash rice. Add ulam juice to the rice. Add three pieces of pandan leaves and kaffir lime leaves, and 1/2 a block of palm sugar. Cook in a rice cooker.

Rub some salt on the fish and grill over a low fire. When cooked, let it cool and then break into flakes.

Dry fry the grated coconut with sliced shallots, ginger, palm sugar and salt over a low fire. When the mixture turns fragrant, lightly flatten the grated coconut with the back of your spatula.

Dry fry belacan with shallots and garlic over a low fire until fragrant. Blend this mixture with chilli to make the sambal belacan.

Mix some budu with limau kerat lintang and bird’s eye chilli.

Serve the rice with the grilled fish, finely sliced garnishings, sambal belacan, budu and fish crackers.

source

this is the only best image that i can get on the net...sorry.

images of the ingredients

[AmarFaisal]

looks yummy sis!:)

[skhalid]

Kool...i'l post something on here soon!!!

[islamirama]

Recipe of Eggplant Pancakes

al-Andalusi p. C-5


Get sweet eggplant and boil it with water and salt until it becomes well cooked and is dissolved or falling apart. You should drain the water, crush and stir it on a dish with crumbs of grated bread, eggs beaten with oil, dried coriander and cinnamon; beat it until all becomes equal. Afterwards fry cakes made with this batter in a frying pan with oil until they are gilded. Make a sauce of vinegar, oil, almori, and mashed garlic; give all this a shaking and pour it over the top.
1 large eggplant (1 lb 3 oz)
~2 qts water
~2 t salt
1/2 c bread crumbs
2-3 eggs
1 T oil
1 1/4 t coriander
1 1/2 t cinnamon
2 T vinegar
2 T oil
2 t murri
2 large clove garlic
about 6 T oil for frying


Peel and quarter eggplant, boil 30 minutes. Drain, mash and mix with bread crumbs, eggs, oil, coriander and cinnamon. Crush garlic in a garlic press and mix up sauce. Fry in oil at medium high, about 1-2 minutes a side. Pour sauce over pancakes before serving.

[Curaezipirid]

Salamalaykum, the eggplant pancakes sound altogether too yummy because now I want to eat more than I ought, but this post is about Halva.

This is from a post I made in a local Muslim website. I had just been at a public event celebrating Bedouin culture here in the public library and there were sweets being given out. I also learned a recipe for cooking coffee in a Saudi Arabian style, which is a really effective way of not needing milk to reduce the acidity in the coffee. So I wanted to give away a recipe in thanks. I thought of my family Halva recipe, but it has a long story attached. Perhaps I mentioned it within this context once before, but without giving the recipe proportions.

There was an opportunity to look up all the semolina Halva recipes I have at home last night. The recipes are in two groups, those which fry the semolina then add a hot syrup, and then those which use a cold syrup and bake the dessert. The recipe which I got via my mother, from my Grandmother, who was an Australian married to a man whose parents were some early Greek emmigrants to Australia, is a recipe which uses a frying technique, but was always taught to my Grandmother as a Halva, by her sister-in-laws, whom thought ill of their younger brother to have married outside the Greek community. I have also collected other similar recipes from books and friends. Sometimes the technique of frying the semolina is taught as disqualifying the recipe from being named a Halva. In Syria the technique is for Ma Mouria, and it is also called Ba Bousa, but I have not yet found out what language that is from. Why I first became interested in collecting the range of different, but similar recipes, is because semolina desserts and breakfasts are cooked in the same styles throughout the region ranging from Eastern Europe to India. Usually in Australia Halva is associated with being only a sesame seed Halva from Turkey, Lebanon, Syria, or Greece, so I had constant reminder as a child that Halva was not always what we were being taught to regard it as, and perhaps that is what originally stimulated my curiosity.

I should say also a little about my Great Grandmother whom this has been brought to Australia by. She emmigrated at 26 years old during world war one, and here met and married my Great Grandfather. He treated her badly because he had an idea about being better than her because of having blue eyes and blonde hair, which in Greece means no Turkish ancestry. But her own family are that part of our Greek ancestry whom claim right to the story of the Odessy. When I was born a red head, my Greek Great Aunties all named it as a sign of direct descent from Odesseus because my Great Grandmother's father's house is built upon the site of his palace. Perhaps the story is only that he is from Ithaca and had red hair. I don't know whether that is true or can be verified, but I have had a very strong Dream in Allah of entering a Mosque at that place, in the company of the local Imam here in Brisbane whom has met me. The Mosque in Greece had paint peeling from the walls, but was also very well attended, in the Dream that is. My Great Grandfather was a stow away from Ithaca, at fourteen years old, on board a ship to Australia, in 1907. It was before passports were needed, and at customs all the Greeks were being asked their names, and then give an English name which sounded similar, because the customs blokes could not pronounce the Greek. My Great Grandfather did not want to lose his name, and so changed it him self, from Kalinikos to Caling. As far as I know, my mother's brothers, and their children, are the only Calings, because of my Great Grandparents three sons, only my Grandfather had any sons. Oddly enough cutting the link to Europe of name only, seems to have enabled everybody with the Caling name to more properly orient here in Australia into the Indigenous Ummah. My Great Grandmother's maiden name was Amaranti.

Here is the recipe originally taught my Nana from her sister-in-law, who learned it from her own mother, who was from Ithaca:

2 cups honey
1cup sugar
1cup water
2 cups milk
(I try to use goats milk or A2 milk -the sort with protien strands that can not be broken before passing into the intestines- but it is a bit more difficult to replace the butter, though a combination of copha and olive oil is effective, for other folk like me with kidneys sensitive to the A1 milk proteins.)
&#189; lb butter
2 cups coarse semolina
cinnamon for the top

Heat the milk taking care not to boil it.
Make a syrup from the honey, sugar and water.
Lightly fry the semolina in the butter, stirring continually, until it just begins to change colour.
Add the hot milk and reduce the heat, stirring continually until all the milk is absorbed.
Add the syrup, trying to make sure it is neither hot enough to burn the milk, and keep stirring until the whole mixture can not be stirred any more. It takes up to half an hour and is ready when the whole mixture comes away from the sides of the saucepan in one mass, alike to other sweet preparation.
Be very careful because it burns easily at every stage.
Spread it into a lamington tin putting cinnamon on top, and refridgerate.
Cut it in to diamond shapes to serve.


The other recipes I have for similar sweets I will provide here also, but only the fried ones today, and perhaps the recipes for baked halva later. Where I know the country of origin I name it. I will not write a whole method for each one, only name the ingredients in two sections: that part for the syrup and that part which is fried in shortening. Where an ingredient is used only to decorate the top it will state that, because some ingredients occassionally can be put into the pan to fry, and also, or only, put on top.

From Greece:

Syrup part:
1 cup sugar
2 &#189; cups water
For frying:
&#189; cup butter
1 cup coarse semolina
2 tbls pine nuts
1 tsp cinnamon

From India:

Syrup part:
&#190; cup sugar
1 &#188; cups water
&#188; cup milk
pinch of saffron
For frying:
125g ghee
&#190; cup fine semolina
2 tbls sultanas
2 tbls slivered almonds
1 tsp ground cardamom
Almonds to decorate the top

From India but a similar savoury dish for comparison of the cooking method:

Syrup part:
2 &#189; cups hot water with saffron

For frying:
120ml ghee (olive oil is effective also)
&#189; cup sifted besan
&#190; cup semolina

From Syria, this is a sweeter sort of Ma Mouria, eaten for breakfast after the days work has begun. Reduce the amount of water to make it more like a Halva.

Syrup part:
3 &#189; tea cups water
3 tea cups sugar
1 tea spoon lemon juice
Fried part:
1 tea cup semolina
&#188; lb butter
1 tsp ground cinnamon
Serve with cream if in a bowl for breakfast.

From Persia: this one uses ordinary wheat flour rather than semolina which is from the endosperm of the grain of wheat, so is that part with the least protein. Semolina is a good starch for sweets because it has less protein and so is less likely to stimulate a diabetic reaction, but it must be assumed that often enough when semolina is not available, many of these recipes have been made with plain wheat flour.

Syrup part:
85 ml water
4 oz sugar
1 &#188; tsp cinnamon
85 ml rose water
For frying:
2 oz butter or oil
4 oz plain white flour
Chopped pistachio nuts to decorate.

I like this recipe because as young child, I learned to like rose water in cooking through learning Indian cookery, and learned to like pistachio nuts because of my Greek ancestry, and in Persia there is a full reconciliation of the style of cooking from India and the style from Greece.

Here is the last recipe I have for a fried semolina dish, it is called a Ba Bousa and is very similar to the Ma Mouria:

Syrup part:
3 teacups water
2 teacups sugar
1tsp lemon juice
For frying:
2/3 teacup butter
1 teacup semolina
1 teacup blanched almonds.

What is curious to me is that the frying method for preparation of the same ingredients is called a Halva in Greece and in India, but the method of frying is used rather for a porrige style dish at places en route from India to Greece. I have not yet found any recipe books from places further north for comparison.

The set of recipes which are named Halva, and are a semolina based baked dessert, have far wider variation in the ingredients. For example, some use eggs and bi-carbonate of soda to cause the dish to rise, while others forbid that cookery style being named as a Halva.

I first began to look up the recipes I have here through in the public libraries in Canberra, and my mother's cookery books, only because of a general curiosity about the linguistics of the word “Halva”. It was in 2001, which is the year I decided that it was time for me to become adept at doing all the family celebration food, and undertook to make the family Christmas food on my own that year. I had lots of fun, and my children had the best Christmas. We even had German Lebhuken biscuits without any shortening decorating our Christmas tree, and while the whole business was not especially Muslim, in the cultural context, it was during that year that I first entered the Ummah, at Easter.

Is Halva a word in use in Arabic I wonder? A well educated friend of my parents informs me that it is a Sanscrit word.



Alaykumuassalam

[islamirama]

Buraniya

al-Baghdadi p. 191/8
Cut up fat meat small: melt tail and throw out sediment, then place the meat in it together with a little salt and ground dry coriander, and fry lightly until browned and fragrant. Then cover with water, adding green coriander leaves and cinnamon-bark; when boiling, skim off the scum. When little liquor is left, throw in a few halved onions, a dirham of salt, and two dirhams of dry coriander, cumin, cinnamon, pepper, and mastic, all ground fine. Mince red meat as described above and make into light cabobs, then add to the pot. Take eggplant, cut off the stalks, and prick with a knife: then fry in fresh sesame oil, or melted tail, together with whole onions. When the meat is cooked, a little murri may be added if desired. Color with a pinch of saffron. Put the fried eggplant in layers on top of the meat in the pan, sprinkle fine ground dry coriander and cinnamon, and spray with a little rose water. Wipe the sides of the saucepan and leave over the fire an hour to settle, then remove.
1 lb fat meat
"tail" (meat fat)
1/2 t salt
1/2 t dry coriander
1/2 t green coriander
2 sticks stick cinnamon
3 medium onions
1/2 to 1 t salt
1/2 t more dry coriander
1/4 t cumin
1/4 t cinnamon
1/4 t pepper
1/4 t mastic
1 lb ground red meat
1 medium eggplant
1 more onion
murri
1 pinch saffron
1/4 t more coriander
1/4 t more cinnamon

[Curaezipirid]

You know what I ate for dinner last night?

Sour cream mixed with Tahini in equal proportions, then I added fresh coriander leaves, and Spelt flour, then baked it into a biscuit.

I had been so craving fat, that my digestion was remarkably adept at getting into a better frame of mind from it. I only became a little thirsty.

[Mikayeel]

:sl:

When it comes to cooking am the best around! :) InshAllah if i make something soon i'll post pics!

Btw, it does not have 2 look nice, aslong as it taste nice :)

:w:

[crayon]

Wooooo a cooking thread!!:D
Since I finished exams, I've been doing a lot of the cooking at home, and it's so much fun!
So far I've made fajitas with guacamole to go with them, potato soup, greek yougurt chicken, roasted garlic cauliflower, roasted ribs&potatoes, lots of salads.
Any cooking experts out there got any tips for a beginner?

[truemuslim]

Aw I was HOPING there was a cooking thread somewhere! Yay, jazakallah khair muslimah_sis!
I have som pics of some stuff...not mine tho. my mum makes em, and i always forget how to make em, but dey delicious . inshallah i'll post some when im able to sneak the camera. lol jus kidding. mayb later

for now

K well lets start wit da best....ok not really i like all food! (ALMOST all)

HUMMUS!!!!!!!!!!!

Ingredients:
20 ounce chic peas (Hummus)
1/4 cup lemon juice
1/3 cup Tahini
1/4 cup cold water
2 tablespoon cold water
1 tablespoon olive oil for garnish
parsley chopped, for garnish
paprika for garnish
to taste salt
to taste pepper
Instructions:

Mix all ingredients (except for olive oil, parsley, paprika) in food processor until a smooth paste is formed. Garnish with paprika, parsley and olive oil. Serve with toasted Pita bread. To toast the bread, preheat oven to 350 degrees until golden.


werent that easy?!
and its deliiicious!
k next...

OMGGG i never ever thought i would find the recipe for this!! i looooove it! everyone makes it in yemen....in englsih i dunno prolly called "honey cake" in ARABIC its Bint al sahn, or Qurs al Sahn...its all cool.

Ingredients:
1 packet dry active yeast
1/4 c warm water
3 c. flour
1 t. salt
4 large eggs, beaten well
3/4 c. ghee (see full listing of recipes)
Melted ghee or butter , for serving
warm honey, for serving

Instructions:
Dissolve yeast in the warm water. Into a large mixing bowl sift the flour and salt. Make a well in center of the flour mixture. Pour beaten eggs and the yeast mixture into the well in center of the flour mixture. Stir to blend and then kneed well. Slowly mix in the 1/4 c. warm melted ghee, continuously kneed dough throughout this process. Continue kneading until dough is smooth and elastic. If dough seems to dry add a small amount of water at a time. Flour your hands and dive the dough into 16 balls about the size of a large egg. On a lightly floured board place a dough ball and form into a very thin round shape, using the heel of your hand. A rolling pin may be used. Brush a baking sheet with ghee. Place the completed round on the baking tray and brush well with melted ghee. Shape 7 more rounds. After completing each round place on top of the previous round, press the edges with fingertips and brush well with ghee. Repeat this process with the other 8 rounds . You will have 2 stacks on the baking sheet, be sure to brush the last round with the ghee. Let rest in a warm place for 45 minutes. Bake in a 350 degree Fahrenheit oven for 25-30 minutes until light golden brown. If you tap the base of the tray there should be a hollow sound to indicate the cakes are done.

Best way to eat:Serve hot with generous amounts of melted butter and warm honey on top
Note: The traditional way of eating this is to break off pieces with the fingertips and dip into butter and honey that remains on the serving platter. It may also be served by cutting it into wedges and spooning butter and honey remaining on the serving platter over top.





I want some now:statisfie

[Mikayeel]

Sis *SAFA* u really like ur humous dont u lol?

We eat it alot, but not just like that. We eat it with ta3meya!

[truemuslim]

yehh, its coz am eating it right now..
Wuts ta3meya?
We eat it wit Khubz! lol

[Mikayeel]

yehh, its coz am eating it right now..
Wuts ta3meya?
We eat it wit Khubz! lol

ta3meya ooh u call it felafel dnt u?

[truemuslim]

ta3meya ooh u call it felafel dnt u?

Oooh thats where it sounds familier! yehh some people call it that but most call it felafel. Yehhh we eat that wit hummus sometimes! when we have it
Mashallah

[Na7lah]

personally i don't really like 7umus...

someone give me a quick easy recipe something sweet :D

[Mikayeel]

OOooh! I know wait wait....

Get anything u like mix it with flowing honey!:D

[Na7lah]

Get anything u like mix it with flowing honey!

:mmokay: thnks aloooot lol

Haselnut Sweet
1 kilo Roasted haselnut
Sugar syrup

Mix 2 cups sugar with one cup water and one teaspoon lemon juice.

Boil the mixture till it thickens and sticks on the back of the spoon (or, when you drop a small amount of the syrup in cold water, it forms a firm ball).

Put the haselnuts over the syrup and stir for five minutes on low heat.

Grease an 8 inch square pan with butter.

Pour the haselnut mixture in it and leave it to cool for 10 minutes.

Cut the sweet into one inch square pieces and offer them with a cup of hot coffee.

^just wanted to share

[Mikayeel]

:mmokay: thnks aloooot lol

loool was just kiddin :)

But honey goes well with every sweet dish its soo lush!

:w:

[Na7lah]

anyone made baklava be4?

[Mikayeel]

anyone made baklava be4?

:sl:

Yes we make it all the time here, also kunafa's!

[Na7lah]

am hugry for sambusas right now sadly mom only makes em wen she's fastin or if its ramadan :( *goes off to convince mom to fast tommotow :D*

i don't like the vegtable kind *i don't like anything with vegtables* :X

[Tania]

am hugry for sambusas right now

They look delicious and are with beef too - i just read about them :)

[Na7lah]

^der not hard to make but am not good at folding them

[Tania]

^der not hard to make but am not good at folding them

May be you will share the recipe.
We have something named "cheese dumpling" which look almost the same but are with cow cheese or plums.

[Na7lah]

found this online

INGREDIENTS
1 (14 ounce) package spring roll wrappers
2 tablespoons olive oil
2 pounds ground beef
1 leek, chopped
2 teaspoons ground cumin
2 teaspoons ground cardamom
1 teaspoon salt
1 teaspoon pepper
1 small onion, finely chopped
1 clove garlic, minced
1 tablespoon all-purpose flour
1 tablespoon water, or as needed
1 quart oil for frying


DIRECTIONS
Heat olive oil in a large skillet over medium heat. Add onions, leek and garlic, and cook, stirring until the onions are transparent. Add ground beef, and cook until about halfway done. Season with cumin, cardamom, salt and pepper. Mix well, and continue cooking until beef has browned.
In a small dish or cup, mix together the flour and water to make a thin paste. Using one wrapper at a time, fold into the shape of a cone. Fill the cone with the meat mixture, close the top, and seal with the paste. Repeat until wraps or filling are used up.
Heat the oil to 365 degrees F ( 170 degrees C) in a deep-fryer or deep heavy pot. There should be enough oil to submerge the wraps. Fry the Sambusa a few at a time until golden brown. Remove carefully to drain on paper towels.

[truemuslim]

Oooh look at them!

I sooooooo miss ramadan! Inshallah this ramadan i get to enjoy it at yemen!! Inshallah, coz in yemen its soooo muslimy, its like, in rramadan, during the day, everyone is inside or soemthing, then when its midnight, after fitar and salah, everyone goes outside and chills, (guys) and all the stores open up, fireworks, yellin, and girls go chill in the houses, talk , stuff, soooo nice,
i misss ramadan in yemen :( u miss ramadan.

I LOVE SOMOSASSS!!

[Re.TiReD]

AssalamuAlaykum

1) Walk into kitchen

2) Wash hands

3) Turn on toaster/grill

4) Take out some bread

5) Place it in/under toaster/grill

6) Wait until golden brown and crispy

7) Spread Jam/butter/honey or whatever

8) Eat....:D

9) That was for the muppets who dont know how to make toast

WassalamuAlaykum

[truemuslim]

^ Lloooool! you know ther has been this very very hard recipe for me, i never ever got it, well...its ..cereal..can you post up the recipe for it plz? Jazakallah khair. its been a true struggle in the "LONG" 15yrs of my horrible life without breakfast...:(

If you do this, you WILL certainly make a change in my life. :) god bless..............



oi i sound like my brother! lol

What do you guys make in ramadan?

[Re.TiReD]

AssalamuAlaykum

Aww poor sis! I mastered the art of cereal some time back Alhamdulillah :-[

1) Go into kitchen (again)

2) Wash your hands

3) Take the cereal pack or container (if you store it in an airtight container like some peeplings :D)

4) Take a cereal bowl

5) Take how much you desire :D

6) Pour milk (NOTE: let the milk overflow, all part of the fun :D)

7) Eat...

8) Note to Muppets: Dont forget your spoon, you may just need one.

WassalamuAlaykum

P.S In Ramadhan I'm not allowed in the kitchen since most members of my family prefer edible food :D

[Na7lah]

P.S In Ramadhan I'm not allowed in the kitchen since most members of my family prefer edible food

lool ;D
Good Luck learing how 2 cook
*not that its anythin special*

[mehnaz]

^^lool!!

[Uthman]

I don't cook. I've had some bad experiences with cooking. I stil haven't mastered the art of cracking open an egg. It goes all over the place. :(

[Nájlá]

lol

i love cooking even though am not good at it. lol

[Woodrow]

Couscous

I love couscous all kinds. I just made a big pot of it for Aabidah and myself.

This was a fruit couscous:

3 cups water

2 cups chopped dried fruit, I used apples, plums, pears, mangos, dates, figs, raisins

1 cup chopped nuts I used, pistachios, pine nuts, almonds, walnuts hazelnuts

3 cups uncooked couscous

Juice of one lemon

Lots of honey

I brought the water and lemon juice to a boil, tossed in the dried fruit, let it plump up then tossed in the couscous and nuts. covered and removed from the stove. waited about 5 minutes and fluffed it up with a fork and drowned it with honey.

The taste is sort of a cross of baklava and bread pudding.

[Ali.]

Cooking.

Memories... when I got a detention for burning pasta...

[Snowflake]

asalam alaikum wr wb,

^^I like couscous but only the savoury type. I also can't seem to eat acidic foods these days. *wonders why*

Here's a nice twist to simple egg on toast..

Use one egg per slice of bread for this one.

1. break egg(s) into frying pan and pierce yolk spreading it around a bit. keep on v. low flame. It should not cook solid.
2. toast bread lightly on one side only and place on plate, uncooked side up & buttered
3. while egg is still only just half cooked, place on bread
4. take one Kraft cheese slice and break into tiny pieces and spread over egg
5. place under grill again, until cheese slightly melts.. this will cook egg a bit more.. don't let egg harden. It will ruin the end flavour.
6. remove and sprinkle salt, pepper, and your fave sauce (mine is hot chilly sauce)


You'll be amazed at how scrumptious it tastes.. normal cheese might be ok, but the Krafts cheeses slices taste better.

wa alaikum asalam wr wb.

[nebula]

grilled cheese on toast with a splash of lea and perins wolchester sauce :)

cheese nd tomoates sandwich :D

[Re.TiReD]

AssalamuAlaykum

As long as you know how to fry food, the world is your fish :D ...Oh I mean Oyster :-[

WassalamuAlaykum

[chacha_jalebi]

i was lookin for this thread lol,

anyone know any good seasoning for chicken! not no sweet and sour crap, good stuff :D for chicken breast pieces!! oooo yeaah

[truemuslim]

i was lookin for this thread lol,

anyone know any good seasoning for chicken! not no sweet and sour crap, good stuff :D for chicken breast pieces!! oooo yeaah

how bout "lemon n herb seasoning" lol.
oor garlic powder, or black pepper? emm...*thinks very hard remembering spices in cabinet** oh oh Mr. Dash or Mrs. Dash (dont matter they all from the dash family) emm...salt?

Just mix some stuff from ur spice thing in the kitchen. then if its disgusting remember the poor. :cry: lol

[chacha_jalebi]

^ i tried lemon, and nandos flavourin

im bored of asian foods lol, and like you cant expect your mummy to make nice biryani n all that everyday lol, so either you accept all the weddin invites you get or start to learn how to cook! and ive decided on the latter :D

chicken n fish are easy to cook, but like need ideas, innaaay

[Ali.]

^ i tried lemon, and nandos flavourin

im bored of asian foods lol, and like you cant expect your mummy to make nice biryani n all that everyday lol, so either you accept all the weddin invites you get or start to learn how to cook! and ive decided on the latter :D

chicken n fish are easy to cook, but like need ideas, innaaay

Why don't you put grinded jalebi's on the food you want to 'season'?! :D:D:D
Shut up, Ali, that's not funny...
Lol, I dunno' I'm not exactly the chef' around these parts, but go to some Indian restaurants and ask, they'll give you something super spicy!

[Re.TiReD]

^ i tried lemon, and nandos flavourin

im bored of asian foods lol, and like you cant expect your mummy to make nice biryani n all that everyday lol, so either you accept all the weddin invites you get or start to learn how to cook! and ive decided on the latter :D

chicken n fish are easy to cook, but like need ideas, innaaay

AssalamuAlaykum

How about custard?

WassalamuAlaykum

[chacha_jalebi]

Why don't you put grinded jalebi's on the food you want to 'season'?! :D:D:D
Shut up, Ali, that's not funny...
Lol, I dunno' I'm not exactly the chef' around these parts, but go to some Indian restaurants and ask, they'll give you something super spicy!

hahahaahaa (fake) :p

lol im not dyin for recipes do i sound like that :blind: lol

and the asian people will nevaaa help lol they tight,

AssalamuAlaykum

How about custard?

WassalamuAlaykum

erm okaaay movin on lol:p muhahahaaa


okily doks a genuwineee recipeee


get some pitta bread, stuff it with any of the good stuff :D i.e - lamb, chicken

chop up peppers, stuff it in there, grill for like however long :D

and taa daaa

[truemuslim]

^ "mm yeh OR you can just by that from the arab market near u! Lol
just messin, well you CAN, but its better knowing whats innit lol
i luv that stuff...'mmm

[truemuslim]

Time for moi to post up da perrrfect foods.

ok one perfect food. i did make pizza but everyone ate it before i could take a pic :(

Soooo i maade, Qurs al sa7n, or Bint alsa7n. wurrever u wanna call it, it dont matta u gna eat it neways :D

soooo...try and follow mee giving myy recipe, coz III suck at writing it mayb. (or mayb too ghetto for u :D)

Ook

1. You wash ur handys and den u go make da doughh.... *trys nd remember what is in the dough*
In the dough u puuut:

Sum salt. sum yeast. sum flour. sum water. TaDA! tis dun now. now u put it in sa7n and u feast. (joking)

then u mix the dough how u do it, and den it shud be nyc nd medium typa dough, not soft, or hard...or shud i say "nor" hard. :thumbs_do


Then u do it pieces liek this.

Attachment 3534

And then u stare at it for about 5 minutes, turning ur head every now and then...what ur really doing is counting it, there should be bout 16 pieces, but it dont really matter. thats only what my auntie says. and she cant count :p

THEN you take each piece, stretch it wit that rolling thingy. till it stops annoying u. then u take it and u stick the edges of it to the edges of the Sa7n u is gnna uuse. between each piece u put on spread som melted butter onnit. so it dunt become one entire piece, coz if u wanna do that, just make shamoota!
THis is the boring annnnnoying part which makes u get made and kill someone... Coz it never ever stays sticking onto the sa7n unless u glue it!! dont do that tho. itll stick eventually :D eventually :okay:

Then it would look liek this....wait wait i aint got no piccy. am too lazy to take one.


fine...

Attachment 3535



but ignore how ugly mine look. i suck at making this. plus its like 3:00am when i decided to make it for tomorrow breakfast sooo...:D

And then when u finally get to ur llaaast piece, you should be very very happy and u shud make someone get u a reward, trophy or something :D lol
then on top of ur last piece uu do som eggs on it, spread sum prety egg on it, mix the egg then spread it.

then u wash ur hands again before u go back to play xbox and then u put it in the oven and u cook it at like 420 degree and it will looks like a bubble. try and resist popping it coz then u gna make it ugly like what i did :D but seirously leave it and be patient until the top is nyc and darkish brown NOT BLACK and the bottum of it is nyyyc

Then u spread HONEY on it then u eat. but first u take a pic before they finish it so i can see if i really suck at makin it or is there worse than me :D

Ima take a pic of it after its dun tomorrow coz right now mine is in the fridge waiting till its morning.

I kno i already put up a recipe of this from a site, but it was crappy and unghetto so do it the way i say coz there way is totally WROOONG. :D

[truemuslim]

incase u is wondering. YES i can cook things other than yemeni food.. liiiiike this cake..i forget what they call it. pineapple something Cake.

Tis my secret recipe...i forgot it tho :( coz it was really ina cookbook :p
Attachment 3536

innit pretty ?

Attachment 3537

[mehnaz]

^ i tried lemon, and nandos flavourin

im bored of asian foods lol, and like you cant expect your mummy to make nice biryani n all that everyday lol, so either you accept all the weddin invites you get or start to learn how to cook! and ive decided on the latter :D

chicken n fish are easy to cook, but like need ideas, innaaay

salaamz...

try marinating them the chicken pieces with ginger garlic paste,salt,red chilli powder,soy sauce,wrochestershire sauce(or however tht is spelt...lol),a bit of tomato sauce,curd and tandoori color....keep aside for a few hrs...and then bake in the oven for abt 30 to 45 minutes....u can add chunks of potato ,lemon and tomatoes in the chicken while baking it...turns out yumm..believe me...and its no hassle...jus mix any and every sauce that u have in ur cupboard and voila!! theres a masterpiece...

w'salaam

[fatima_01]

oh wikd i am so joining this club, ive just started to learn how to cook nd im lovvvin it. i am knw a semi expert :p ive just gt to work on my chappatis i cnt get the things to blow up man first tiime i made them they turnd out real hard nd crunchy :ploool

[Patience7]

well just found this club...looks good

incase u is wondering. YES i can cook things other than yemeni food.. liiiiike this cake..i forget what they call it. pineapple something Cake.

Tis my secret recipe...i forgot it tho :( coz it was really ina cookbook :p
Attachment 3536

innit pretty ?

Attachment 3537

ohh i love it...makes me wanna eat some...it's called pineapple upside-down cake (great name:okay:)

[truemuslim]

well just found this club...looks good



ohh i love it...makes me wanna eat some...it's called pineapple upside-down cake (great name:okay:)

lol yah its good. hehe yeh thats the name :p lol tank u

[AmarFaisal]

I just loved this :

Here's an easy way to do it at home:

http://video.about.com/homecooking/W...asket.--3T.htm

I think it's fab.!

[Muhaba]

Here's my version of Halwa:

Halwa

1 cup sooji (Sameed in Arabic)
1 cup milk
1/2 cup sugar
1/2 cup oil
nuts

Mix Sooji with milk.
Pour the sugar & oil in pan. Cook over medium flame until sugar turns brown. Add Sooji mixture a little at a time, stirring to mix sooji mixture with melted sugar. Add nuts and keep stirring until cooked (about 5 minutes).

Alteration, also add 1/4 cup coconut flakes to sooji and milk mixture. Then cook as before.

[Cabdullahi]

is this like the somali/omani halwa

[Muhaba]

This is pakistani halwa altered slightly. I think pakistanis use water instead of milk.

[Ummu Sufyaan]

:sl:
what are the alternatives to put in a recipe instead of alcohol? can you get away with not putting in the alcohol or would it ruin the recipe? i heard you can replace the alcohol with orange juice, but is that true?

[Insaanah]

:sl:
what are the alternatives to put in a recipe instead of alcohol? can you get away with not putting in the alcohol or would it ruin the recipe? i heard you can replace the alcohol with orange juice, but is that true?

:sl:

I never new this thread existed!!! :statisfie

I often thought about a cookery thread and thought it's probably in the sisters section!

In most recipes you can get away without alcohol, unless alcohol is the main point of the recipe in which case I wouldn't make it anyway. And yes, orange juice is the best thing to replace it with, if you want to add something in its place.

:sl:

EDIT: I guess you could use water if you don't like the taste of orange..... If it's just a small amount, omit it altogether, and don't make any replacement.

[Woodrow]

:sl:
what are the alternatives to put in a recipe instead of alcohol? can you get away with not putting in the alcohol or would it ruin the recipe? i heard you can replace the alcohol with orange juice, but is that true?

The alcohol is not needed nor is any substitute needed. The alcohol is only a carrier for flavorings. Alcohol itself adds no falvor or anything to whatever is being made. Use natural pure (Unextractd) ingredients and there will no need to worry about the alcohol. Look back at older recipes and forget about modern ones that are deigned for simplicity and convenience.

[sister herb]

Neither I didn´t notice here is kind of thread. :statisfie

Ok, some of traditional foods from Finland...

Finnish Macaroni Bake

This is traditional Finnish home food. Kids love this with ketchup.

500 ml macaroni, dried
500 g ground meat
1 onion, chopped
400 ml milk
2 eggs
black pepper
salt

Preheat the oven to 200°C.
Fry onion and ground beef until onion is soft and the beef is brown.
Boil the macaroni al dente (it will still cook in the oven).
Mix the pasta, beef and onion, season with salt and pepper and put in a shallow oven dish.
Mix the milk and eggs together, pour on the pasta mixture. It should just cover everything.
Bake in the oven for about an hour.

Runeberg's 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.


* These muffins have got they name from Finnish poet, Johan Ludvig Runeberg (1804 - 1877) and are traditional food serving specially at 5th of February what we are calling as "Day of Runeberg" as it was his birthday. Story tells these kind of muffins were his favourites what he ate every day at breakfast.

Finnish Trifle (Pappilan hatavara)

4 portions

200 gr cookie crumbs or dry cake crumbs
1 dl light juice (apple)
2 dl strawberry, raspberry or apple jam
2 dl whipped cream
1 tsp sugar

Whip the cream together with the sugar until light. Moisten the cookie or cake crumbs with juice.

Place the ingredients in layers (crumbs, jam and whipped cream) into dessert dishes or a bowl. Cover the dessert dishes or bowl with plastic wrap and place into the fridge for preferably 2 – 3 hours before serving.


Serve the Finnish Trifle cold. The Finnish name ”Pappilan hatavara”, means ”The hasty dessert of the Vicarage”; A dessert which was served to "unexpected visitors".



This one is from sister from Australia:

Lemonade with Fresh Mint, homemade

Ingredients:

5 sprigs fresh mint
3 cups fresh lemon juice
2 cups sugar
2 cups water
7 ice cubes

Mix all the ingredients together in a jug and serve.
Tip decorate the cup with some lemon slice around the edge.

[Woodrow]

I just realized that the younger generation does not know how to cook with fresh spices and flavorings. The above post about alcohol made me see that.

The only recipes that require alcohol are alcoholic drinks, which should not be of any interest to us.

The only area we need have any concern about alcohol in our cooking is when we use extracts. Nearly all extracts contain alcohol. However, extracts are not needed. Use the fresh products. For lemon extract, use the zest from lemon peel, for vanilla extract cook with about a 1/4 inch-25mm piece of vanilla bean, the beauty of vanilla beans are you can reuse the same piece 4 or 5 times.

Learn to cook like your grandparents or great grandparents cooked, and you will never need to worry about alcohol in extracts.

[Beardo]

I just realized that the younger generation does not know how to cook with fresh spices and flavorings. The above post about alcohol made me see that.


Learn to cook like your grandparents or great grandparents cooked, and you will never need to worry about alcohol in extracts.

Excuse me, Grandpa. When I cook, I cook with all the spices. Tuneric, chilli, cumin, corriander, and paprika powders.

If I don't say so myself, I love the gorbanzo I make. It's a perfect replacement for chicken.

I want to learn to make a simple naan. Anyone know?

I'm considering a raw food diet. Or a diet with minimal calories etc. Hmm. Food suggestions, anyone? I don't want suggestions that require me to buy large varieties of ingredients.

[Woodrow]

Excuse me, Grandpa. When I cook, I cook with all the spices. Tuneric, chilli, cumin, corriander, and paprika powders.

If I don't say so myself, I love the gorbanzo I make. It's a perfect replacement for chicken.

I want to learn to make a simple naan. Anyone know?

I'm considering a raw food diet. Or a diet with minimal calories etc. Hmm. Food suggestions, anyone? I don't want suggestions that require me to buy large varieties of ingredients.

How To Make Naan:

4 cups White Flour (Maida)
1/2 tsp Baking powder
1 tsp Salt
1/2 cup Milk
1 tbsp Sugar
1 Egg
4 tbsp Oil
1 tsp Nigella seeds (Kalunji)



Sift the flour, salt and baking powder into a bowl and make a well in the middle.

Mix the sugar, milk, eggs 2tbsp of oil in a bowl.

Pour this into the center of the flour and knead adding water if necessary to form soft dough.

Add the remaining oil, knead again, then cover with damp cloth and allow the dough to stand for 15 minutes. Knead the dough again and cover and leave for 2-3 hours.

About half an hour before the naan are required, turn on the oven to maximum heat.

Divide the dough into 8 balls and allow rest for 3-4 minutes.

Sprinkle a baking sheet with nigella seeds and put it in the oven to heat while the dough is resting.

Shape each ball of dough with the palms to make an oval shape.

Bake the indian bread naan until puffed up and golden brown. Serve hot.

[Ummu Sufyaan]

:sl:

The alcohol is not needed nor is any substitute needed. The alcohol is only a carrier for flavorings. Alcohol itself adds no falvor or anything to whatever is being made. Use natural pure (Unextractd) ingredients and there will no need to worry about the alcohol. Look back at older recipes and forget about modern ones that are deigned for simplicity and convenience.

i thought it adds volume to the recipe? the recipe i want to make says i need 1/2 cup to add to the sauce...so it wont affect it at all...?
i guess you are right when you say its adds nothing, after all it does evaporate.

and what do you mean by un-extracted? what products are un-extracted that i could add?

[Woodrow]

:sl:


i thought it adds volume to the recipe? the recipe i want to make says i need 1/2 cup to add to the sauce...so it wont affect it at all...?
i guess you are right when you say its adds nothing, after all it does evaporate.

and what do you mean by un-extracted? what products are un-extracted that i could add?

All of the natural flavorings are unextracted. They are not found in little bottles in the Spice/flavoring sections of the supermarket, you have to look in the fruit and vegetable sections.

Orange, pineapple, lemon, etc. flavors do not have to extracted from the fruit, you can get it fresh from the fruit itself. For the citrus fruits you usually get it by grating the peels.

You may have to look through old cook books to find the natural original ways of getting and using the old flavors before people got lazy and wanted them in little bottles.

A few good places to star your search and learn how to cook when cooks really did cook:

http://www.allfoodsnatural.com/

This next source has concentrated flavor however you have to use caution and get the steam distilled concentrates as the also sell alcohol extracts. But if you specify alcohol free, or steam distilled you can get what you want. In usind concentrate only make a very small batch of flavoring at a time. A very small amount goes a long way.

http://www.naturesflavors.com/produc...oducts_id/4398


You can also make your own flavorings by soading fruits, flower, petals, nuts etc in honey. Try placing some chopped walnuts in a small bottle, filling it with honey and then sealing and closing the bottle for a year or so. Not only an excellent sweetner but a good walnut flavoring syrup

[Woodrow]

:sl:


i thought it adds volume to the recipe? the recipe i want to make says i need 1/2 cup to add to the sauce...so it wont affect it at all...?
i guess you are right when you say its adds nothing, after all it does evaporate.

and what do you mean by un-extracted? what products are un-extracted that i could add?

Just noticed you are making a sauce that reguire 1/2 cup. I am assuming that is calling for either wine or beer if it is wine simply use an unsweetened grape juice instead. If it is calling for beer used a small amount of malt and crushed hops plus 1/2 cup water. If it is calling for a liquor such as brandy, post the name of the liquor and I will post a substitute.

Or Check this site: http://homecooking.about.com/library...blalcohol6.htm but be certain the substitue does not contain alcohol