Please post here easy, simple and if possible, fast to make recipes. Add also picture of foods if you can. Let me start with few my own.
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Pasta salad by pictures, step by step
As one picture tells more than 1000 words...
1: put to bowl some green lettuce, add a little olive oil, pinch of salt and pepper and mix. Put slices of tomato to bowl as picture.
2: add cooked pasta on lettuce.
3: add grated carrots and mushrooms (you can cook them few minutes in oil if you like and spice as you like).
4: add sliced cucumber and corn.
5: put on salad 2 boiled eggs, each cutted to 4 parts, add some salt and pepper (or other spices&herbs you prefer).
As you can see, salad is very simple but looks nicer when different incredients are layered by they own. And of course, using different vegetables you will get again new kind of salad.
For the pastry crust:
2 cups all-purpose flour
1 tablespoon granulated sugar
1 teaspoon salt
1 cup (2 sticks, or 8 ounces) unsalted butter, cold and cubed
1 egg
2 tablespoons milk
For the cinnamon sugar filling:
½ cup light brown sugar
1½ teaspoon ground cinnamon
4 teaspoons all-purpose flour
For the strawberry filling:
¾ cup strawberry jam (or whatever flavor you’d like)
1 tablespoon cornstarch
1 tablespoon water
1 egg, lightly beaten (to brush on pastry)
1. Prepare the cinnamon sugar filling by whisking the ingredients together.
2. If using the strawberry filling, prepare by whisking together the cornstarch and water, and then combine with the jam in a small saucepan. Bring to a boil and simmer for 2 minutes, stirring frequently. Remove from the heat and let cool.
3. To make the crust, whisk together the flour, sugar, and salt. Using your fingers or a pastry blender, work in the butter until it is the size of peas and the mixture holds together when you squeeze it. Whisk together the egg and milk and add to the dough. Mix together with a fork until everything is evenly moistened. Knead briefly on a floured surface, if necessary, until the dough comes together.
4. Divide the dough in half. (At this point you can wrap each in plastic wrap and refrigerate for up to 2 days.) If you refrigerate the dough, let it come to room temperature for about 15 minutes before rolling out. Roll out one piece of dough to about 1/8-inch thick, in a 9½ by 12½ rectangle. Using a sharp knife, pastry wheel or bench scraper, trim the rectangle to 9×12 inches. Cut the sheet of dough into nine 3×4 rectangles. Using a spatula, transfer the rectangles to a baking sheet that has been lined with parchment paper or a silicone baking mat. Brush the lightly beaten egg on each of the rectangles. Spoon a tablespoon of filling into the center of each rectangle, leaving a ½-inch of space around the edges.
5. Roll out and cut the second piece of dough in the exact same manner as you did the first. One at a time, place a second rectangle of dough on top of the nine assembled ones. Using your fingers, press around the seams of the dough to make sure they are sealed. Press the tines of a fork around the edges of the rectangles. Prick the tops of the rectangles in multiple spots to allow steam to escape.
6. Refrigerate the pan with the pastries (you don’t need to cover them) for about 30 minutes. In the meantime, preheat the oven to 350 degrees F. Bake for 25 to 30 minutes, or until lightly browned. Cool slightly before serving. Store pastries in an airtight container at room temperature for up to one week.
"Yesterday is history. Tomorrow is a mystery. Today is a gift. That's why we call it 'The Present'."
500 g strawberries
2 large egg whites, at room temperature
1/2 cup sugar
1/2 cup whipping cream
1/4- 1/2 teaspoon vanilla (or to taste)
6-8 strawberries, sliced, for garnish
1 to taste mint leaves (to garnish)
Puree strawberries. Combine strawberry puree, egg whites and sugar in a bowl and beat until stiff and glossy.
Add vanilla to cream, and whip mixture until peaks form. Gently fold cream mixture into strawberry mixture. Spoon into a serving bowl and garnish with strawberry slices and mint (if desired).
Cover with plastic wrap and refrigerate until you are ready to serve. This can be made a day ahead.
small, tart apples
sugar
soft brown sugar
cinnamon
butter
If the apples are not organically grown, peel them.
Remove the cores of the whole apples with a knife or an apple corer, but be careful not to pierce the base. Place the apples snugly in a buttered oven casserole.
Mix equal amounts of white and brown sugar, add some cinnamon and fill the apple cavities with the mixture. Seal with a pat of butter. Shave lots of butter over the apples and sprinkle the top generously with white sugar and cinnamon.
Bake the apples first at 200 °C for 15 minutes, then reduce the heat to 175 °C and bake for about 30 minutes or until the apples are thoroughly soft. Test doneness by inserting a knife in one of the apples — it should sink in easily.
Serve the apples hot with cold vanilla sauce or vanilla ice cream. Drizzle the sugary syrup formed in the casserole on the apples.
From Occupied Palestine:
We have suffered too much for too long. We will not accept apartheid masked as peace. We will settle for no less than our freedom.
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.
From Occupied Palestine:
We have suffered too much for too long. We will not accept apartheid masked as peace. We will settle for no less than our freedom.
16 oz. ricotta cheese 8 oz. mozzarella cheese 4 oz. Parmesan cheese
Assalamu Alaikum sister,
Are all those cheeses available Halal in the U.S ?
You are all fornunate as in other places they are hard to find even Kosher (ultra Orthodox)
The hardest of all being parmesan.
Ingredients
1 pound lamb stew meat (beef can be used)
3 pounds potatoes
1/2 pound parsnips (carrots can be used)
2 or 3 onions
Oil for sauteeing
1 tablespoon brown sugar
480ml liquid stock
Salt to taste
Pepper to taste
5 bay leaves
1 teaspoon basil
Preparation method
1. Brown onions and meat in oil.
2. Slice parsnips (or carrots) saute them and add little bit of brown sugar to glaze.
3. Slice potatoes and put in large pot along with meat and onions.
4. Add liquid stock, salt, pepper, bay leaves, and basil.
5. Add parsnips (or carrots)
6. Cook for 1 1/2 hours
7. Serve with bread.
From Occupied Palestine:
We have suffered too much for too long. We will not accept apartheid masked as peace. We will settle for no less than our freedom.
Eggplants - roasted
Lemon juice
Tahina
Garlic
Salt
Olive oil
Parsley (optional)
Making quite same than hummus bi tahini. Mix all together. I didn´t put how much each one needs as it depends what taste good for you.
Bread for dipping
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As everybody might not know how to make mentioned hummus bi-tahini:
Hummus bi Tahina
(Chickpea and Sesame Dip)
125 g (4 oz) chickpeas, soaked for a few hours
juice of 2 lemons
3 Tbs. tahina
2 garlic cloves, crushed
salt
GARNISH
1 Tbs. olive oil
1 tsp. paprika
a few sprigs of parsley, finely chopped
Drain the chickpeas and simmer in fresh water for about an hour or until tender. Reserve the cooking water.
Process the chickpeas in a blender (or food processor) with the lemon juice, tahina, garlic, salt and enough of the cooking liquid to obtain a soft creamy consistency.
Serve on a flat plate, garnished with a dribble of olive oil, a dusting of paprika (this is usually done in the shape of a cross) and a little parsley.
Serve with warm pita bread for dipping.
From Occupied Palestine:
We have suffered too much for too long. We will not accept apartheid masked as peace. We will settle for no less than our freedom.
Are all those cheeses available Halal in the U.S ? You are all fornunate as in other places they are hard to find even Kosher (ultra Orthodox) The hardest of all being parmesan.
Masalam
Walaykum Salam ......i didnt know there was such a thing as halal cheese...but im sure there are places where one could find them thnks for asking this question btw May Allah bless you
"Yesterday is history. Tomorrow is a mystery. Today is a gift. That's why we call it 'The Present'."
These look awesome. I'll try make them and if I fail I'll do the sensible thing and just let my wife do it.
If I were married, I'd challenge my wife to make the best dish on this thread. And I'd encourage her to keep trying. Won't I make the most amazing husband EVARRR?
And the recipe for my cake on the first page of this thread:
Cake Mix (DON'T JUDGE ME!)
3 Eggs
1 1/3 Cups of Milk (the box says water, but milk makes it better according to my Mommy)
1/2 cup of veg oil
Put it at 350 degrees (I used a bundt) for roundabout 50 minutes! And WALAH! (Not Wallah... I said Walah! lol)
This light, ethereal cake is made by mixing together the same volume of eggs, sugar and flour, as has been done by generations of Finnish home bakers.
However, do not be fooled by the simplicity of this recipe, as it may take a lot of practice and strict precision to get the best result.
Since eggs are the only leavening agent in this batter, they must be of top quality, absolutely fresh and extremely well beaten with the sugar to produce a soft, successfully risen cake. If you are not an experienced cake baker, it might be best to add a pinch of baking powder to the flour, just to be on the safe side :-)
Slightly altered by adding butter, spices, nuts, etc, this basic sponge cake recipe can be used for making numerous different cakes, pastries and desserts.
3 eggs
sugar
flour
1 tbsp baking power
flavouring suggestions:
1. 1 - 2 tsp vanilla sugar
2. ½ - 1 tsp (or to taste) cinnamon, finely crushed cardamom, powdered ginger or gingerbread spice
3. 1 - 2 tsp grated lemon or orange zest
4. lemon or almond essence (for quantity, follow the instructions on the product's package)
5. replace 50 ml of the flour with 50 grams of finely ground almonds
6. replace 50 ml of the flour with 3 tbsp of cocoa powder
7. replace part of the sugar with soft brown sugar
When making a sponge cake, always measure the sugar and flour in a right proportion to the volume of eggs. To do this, you will need two or three identical, clear, regular glasses. Start by breaking the eggs into one of the glasses. In the second glass, pour sugar until it reaches the same level as the level of eggs in the first glass.
Eggs, sugar and flour
Take the third glass and pour flour in, until it reaches the same level as the sugar and the eggs in the other glasses (see the picture above). It is very important to pour the flour lightly and loosely into the glass and not pack or press it in firmly.
(You can also do this with two glasses only, if you first pour out the measured sugar from the second glass into a mixing bowl, and then use the same glass again to measure the flour, matching it with the level of eggs in the first glass.) Whether you are making a one, two, three or a hundred-egg-cake, always use this same, simple measurement technique to get the best result.
After measuring, mix the sugar and eggs (and vanilla sugar) in the mixing bowl and beat them thoroughly, until they form a very thick and fluffy, white mixture. They need to be extremely well beaten, therefore I would strictly recommend using an electric mixer. You must be able to "write" on the batter surface with the batter dripping from the lifted whisk and the figure should remain visible for some time, before sinking down into the batter.
Very gently fold in the sifted flour with a spatula or a wire whisk, to avoid knocking out the air. Never beat the batter or use an electric mixer to incorporate the flour.
Pour the batter into a generously buttered and lightly floured cake pan — a ring/tube pan, springform pan, loaf pan, jelly roll pan — depending on the kind of cake you are making. Finnish sponge cake is traditionally baked in a ring pan for about 20 - 30 minutes. If the cake is intended to be cut in layers and filled, use an even-bottomed, tubeless cake pan. If baking the batter in a jelly roll pan, you can line the pan with a sheet of parchment paper instead of buttering and flouring it.
Bake the batter at 175 °C on the bottom rack of the oven for 15 - 40 minutes, depending on the amount and/or thickness of the batter and the size and shape of the cake pan used. Further reduce the baking time if using a jelly roll pan, as the batter is spread into a thin layer. Do not open the oven door until towards the end of the baking time, as this will cause the partly-risen cake to collapse.
The cake is done when it feels springy and firm when tapped on top or when a cake tester/toothpick inserted in it comes out clean. Let the cake cool slightly before unmoulding it. Place the cake on a wire rack and let cool completely.
Serve the cake plain, or sifted with icing sugar or frosted with icing. When baked flat in a jelly roll pan, the cake can be used as a base for simple fruit or berry tarts, like wild strawberry and bilberry tart, or cut into thin rounds or squares to make various filled pastries (like fresh strawberry or raspberry pastries with layers of whipped cream or fruit-flavoured butter cream), or, like ladyfingers, to line dessert moulds, to make tiramisu, etc.
You can serve your cake for example with fruits
or melted chocolate
or whipped cream
or what ever you like.
Last edited by sister herb; 05-28-2011 at 07:12 AM.
From Occupied Palestine:
We have suffered too much for too long. We will not accept apartheid masked as peace. We will settle for no less than our freedom.
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.
salam sister
it looks very yummy
ill try to cook for my husband inshallah
i wanna know what kind of milk i have to use pls
If I were married, I'd challenge my wife to make the best dish on this thread. And I'd encourage her to keep trying. Won't I make the most amazing husband EVARRR?
And the recipe for my cake on the first page of this thread: Cake Mix (DON'T JUDGE ME!) 3 Eggs 1 1/3 Cups of Milk (the box says water, but milk makes it better according to my Mommy) 1/2 cup of veg oil
Put it at 350 degrees (I used a bundt) for roundabout 50 minutes! And WALAH! (Not Wallah... I said Walah! lol)
i love that, why my husband is not challenging me? did he just gave up on me ? LOOL
Salam to all
well i am not good, SO PLS dont expect much, as u can see I am looking for tasty but easiest recipe.
We had it from one of the hotel and tried at home: so good
2 Orange fruit (Sweet)
Honey or sugar
water
Fresh basil sprigs, mint or the like
Boil the fresh orange juice, add sugar and little water
top with fresh basil sprigs or herb of your choice
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I am loving this Kitchen Club.
Won't I make the most amazing husband EVARRR?
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