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IB Kitchen Club

  1. #1
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    IB Kitchen Club (OP)


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

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

    Pasta salad by pictures, step by step

    As one picture tells more than 1000 words...

    20082010247 - IB Kitchen Club

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    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.
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  2. #61
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    Re: IB Kitchen Club

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    I made this last night....

    I used: chicken, onion, green red peppers, garlic, coriander leaves.

    165fg3 1 - IB Kitchen Club

    with some salad (I didin't use lettuce)
    I used, green pepper, red pepper, cucumber & tomatoes.

    dmppcn 1 - IB Kitchen Club

    This is how it looked just before I ate it voila:

    30jtyy9 1 - IB Kitchen Club
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    Re: IB Kitchen Club

    Thanks. Looks yummy.
    IB Kitchen Club

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    Re: IB Kitchen Club

    Bah, I really need to stop checking this thread when I haven't eaten yet...
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    Re: IB Kitchen Club

    Collection of cake (and other recipes): http://jeenaskitchen.blogspot.com/20...e-recipes.html

    IB Kitchen Club

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    Re: IB Kitchen Club

    Must.. not... click.... link...
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  9. #66
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    Re: IB Kitchen Club

    format_quote Originally Posted by Just a Guy View Post
    Must.. not... click.... link...
    Better eat first... then... click... wwwislamicboardcom - IB Kitchen Club
    IB Kitchen Club

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    Re: IB Kitchen Club

    Oh wow, I love this page! LOL
    It's making me sooo hungry!
    | Likes Sunnie Ameena liked this post
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    Re: IB Kitchen Club

    Finnish semolina porrigde

    750 ml milk
    75 ml wheat semolina (cream of wheat)
    (1/2 tbs salt)

    Bring the milk to the boil in a thick-bottomed saucepan. Stirring with a wire whisk, add the semolina in a thin stream. Cook for a couple of minutes, stirring continually, then lower the heat to minimum or turn it off completely. Cover the pan and simmer the porridge for 10 - 15 minutes. Stir every now and then to prevent the porridge from burning on the bottom or forming a skin on the surface. Semolina porridge burns on the bottom very easily.

    Serve with sugar, jam or fresh berries.

    mannapuuro300 - IB Kitchen Club
    IB Kitchen Club

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  12. #69
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    Re: IB Kitchen Club

    format_quote Originally Posted by sister harb View Post
    Better eat first... then... click... wwwislamicboardcom - IB Kitchen Club
    Well I was trying to fast, but bad idea. I had to break my fast.

    I blame you, sister and all your delicious food recipes.
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    Re: IB Kitchen Club

    Flaminator aims gun at alien harb. You there! Get back to your space ship and outta here. And stop tempting me.... and I mean us poor IB Towners with these irresistible dishes and things.

    IT IS NOT FAIR WHEN YOU CAN'T EVEN TAKE A BITE. I repeat. Not fair at all.

    completely broken-hearted and depressed since alien harb started this thread.
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  15. #71
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    Re: IB Kitchen Club

    wwwislamicboardcom - IB Kitchen Club
    IB Kitchen Club

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  16. #72
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    Re: IB Kitchen Club

    format_quote Originally Posted by sister harb View Post
    wwwislamicboardcom - IB Kitchen Club
    Awwww! You first torture people and then hide behind a flower to say sorry.

    Okay. I can't bear the cuteness. Apology accepted. Now can I order all those dishes you posted?

    You do home-delivery, right?
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  17. #73
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    Re: IB Kitchen Club

    format_quote Originally Posted by Flame View Post


    Awwww! You first torture people and then hide behind a flower to say sorry.

    Okay. I can't bear the cuteness. Apology accepted. Now can I order all those dishes you posted?

    You do home-delivery, right?
    Thanks. All? Hmmm... g6mwnt3ewq7o - IB Kitchen Club Ok I have vacation next two weeks. Why not spend all it in the kitchen... and home-delivery of course. To any corner of the world.

    l74rpgypy6f9 1 - IB Kitchen Club
    IB Kitchen Club

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    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.



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  18. #74
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    Re: IB Kitchen Club

    Peas in the pod/Apposet by Finnish

    peapods 1 - IB Kitchen Club

    Fresh green peas cooked inside their pods is a typical Finnish summer treat.

    The pods are eaten by dipping them in melted butter and sticking them in the mouth whole, pulling between the teeth, stripping off the peas and the green pulp.

    fresh green field or garden peas in pods — 1 - 2 l per person
    water
    salt
    (bunch of parsley)
    melted or clarified butter

    Melt some butter or prepare clarified butter. Set a small dish, like an egg cup, on every diner's plate. Just before serving the peas, fill the cups with the warm, melted butter.

    Rinse the pea pods thoroughly under running water. Preferably use organically grown peas that have not been sprayed with insecticides. The pea variety used in this recipe should be the field pea (Pisum sativum arvense). Since field peas are nowadays hard to find in Finnish stores and market stalls, the sweeter garden peas (Pisum sativum sativum) are usually used instead of them.

    Bring water to the boil in a large saucepan. Add the salt. Use one tablespoon of salt for every one litre of water. (Add the parsley, if using it.) Pour in the whole pods and lower the heat. Cover the pan and simmer for 15 to 30 minutes, or until the pods feel tender and are just about to open up. They must not become mushy. The cooking time varies depending on the pea variety used. Field peas may take even up to one hour to cook.

    Drain the pods and pour into a warmed serving dish. Field peas may be sprinkled with a dash of sugar. Serve immediately with the melted butter. The pods are eaten whole: hold a pod by its stem, dip it in the cup of melted butter and stick it in your mouth. Pull it out between your teeth, stripping off the pulp and the peas.
    IB Kitchen Club

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    Re: IB Kitchen Club

    Roasted root vegetables

    roastveg 1 - IB Kitchen Club

    carrots
    rutabaga
    parsnips
    celery root
    potatoes or sweet potatoes
    1 - 2 small heads of garlic
    yellow or red onions
    honey or dark molasses
    good, light-tasting olive oil
    salt
    white pepper
    (few sprigs of rosemary and/or thyme)
    The amount of vegetables used is up to you. A good balance of flavours is to use about the same amount of sweet-tasting vegetables (carrots, rutabaga and sweet potatoes), sharper, nutty-tasting vegetables (parsnips and celery root) and neutral-tasting vegetables (potatoes).

    Peel the vegetables. It is easier to cut large vegetables like rutabaga and celery root first into smaller chunks and slices before peeling them. You can also just thoroughly scrub the potatoes, carrots and parsnips and leave them unpeeled. Detach the garlic cloves from the bulb. You do not need to peel them.

    Cut the vegetables in relatively thick, chunky sticks. Place them in an oiled oven pan large enough to hold them in single layer. Drizzle or spray with oil and toss. Sprinkle with salt and white pepper. (Place a few herb sprigs on top, if you like.)

    Drizzle honey or molasses generously on top of the vegetables. Note that when roasted in oven, root vegetables turn naturally sweet. Reduce the amount of honey or molasses if you do not like the result to be overly sweet.

    Bake the vegetables at 200 - 225 °C for about 40 minutes or until they are tender inside and slightly crisped and browned on top. Turn and stir the vegetables once or twice during baking.

    Serve the vegetables with various meat and game dishes, like roasts, grilled steaks, lamb chops etc.

    You may also use other vegetables, like turnips, beetroots, yellow or white beets, leeks, kohlrabi or Jerusalem artichokes.
    IB Kitchen Club

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  21. #76
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    Re: IB Kitchen Club

    Perfect place to ask...

    i. If I made a big omelette with all sorts of ingredients and put it into the fridge, how long would it stay good?
    ii. The same for pasta with chicken mixed into it?
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  22. #77
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    Re: IB Kitchen Club

    Creamy potato gratin

    885198 - IB Kitchen Club

    Creamy potato gratins are popular in Finland. They can be served to accompany many meat and fish dishes and varied using different seasonings — garlic, onion, cheese, smoked fish etc.

    potatoes — preferably waxy
    cream
    butter
    pepper
    salt

    suggestions for seasonings:
    1. garlic
    2. onion or leek
    3. cream-type cheese
    4. blue cheese

    Peel the potatoes and cut them into about ½ centimetre thick slices. You can soak or rinse the potatoes with cold water to remove some of their starch, especially if the potatoes you are using are more starchy than waxy. Let the potatoes drain.

    Butter a shallow oven casserole dish. Place alternate layers of potato slices, pepper and the seasoning of your choice in the dish, starting and ending with a potato layer. Regardless of the seasoning used, you may add a layer of grated cheese on top of the dish.

    If you are using garlic, press it through a garlic press. If you are using onions or leeks, slice them thinly. If you are using Havarti-type cheese, grate it, if blue cheese, crumble it. Salt is not necessary to add if you are using cheese.

    Pour enough cream in the dish to almost reach, but not cover, the top potato layer. The dish should come out moist, but not soggy.

    Dot the surface with knobs of butter and bake the dish at 175 °C for about 40 minutes, or until a knife can be easily inserted through the potato layers and the surface is nicely browned. Depending on the potato variety used, the baking time may vary greatly. Add some more cream during baking, if it seems that the dish is starting to dry out.

    Serve the potatoes to accompany various meat and fish dishes.
    | Likes ILuvAllah liked this post
    IB Kitchen Club

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    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.



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  23. #78
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    Re: IB Kitchen Club

    format_quote Originally Posted by Alpha Dude View Post
    Perfect place to ask...

    i. If I made a big omelette with all sorts of ingredients and put it into the fridge, how long would it stay good?
    ii. The same for pasta with chicken mixed into it?
    I was looking for you some information from official sources of my country:

    1. omelette 1 - 2 days
    2. pasta with chicken 3 - 4 days
    IB Kitchen Club

    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.



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  24. #79
    SFatima's Avatar Full Member
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    Re: IB Kitchen Club

    yummmmm mouth wateringgg : (
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  26. #80
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    Re: IB Kitchen Club

    I really need to know how to make a yummy darkish chocolate topping for chocolate cakes? the easiest way? which can make lots of it? anyone?
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