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.
Hehe. Someones say that I should have a home delivery.
Congratulations that was the 1000th post. Maybe you should have a company or sell them in the same way they are sold in the tori (market maybe in English? ) The same way they have in Myyrmaki if you have been there.
Do you sell them? If yes for how much? And is'nt it hard to find those thing if I remember the ones that are called laku potko I think the ones that are long and might have combinations of different flavors. But I like Noita Putki (Witch tube? )
Do you sell them? If yes for how much? And is'nt it hard to find those thing if I remember the ones that are called laku potko I think the ones that are long and might have combinations of different flavors. But I like Noita Putki (Witch tube? )
No I am not selling my sweets in tori. Not even now.
Where do you get them from?
format_quote Originally Posted by Patrick
I say sister herb needs her own bakery or restaurant. Obviously called sister herb's. I'd try to make it to Finland if I could
Well most of my family is in there if any of you my fellow IB members have a shop there prepare to see a medium sized family coming on your way... in shaa Allah. And if you open tem in Algeria prepare to see thousands of us if we actually invite a part of our family LOL
pita bread or any kind of flat bread
lemon
ripe avocado
egg
sea salt, pepper, chili flakes, cumin, cumin seed, extra virgin olive oil
feta or some other cheese (optional)
Here’s what you do:
Toast pita until crisp, mash avocado and spread on pita, drizzle with a dash of lemon, olive oil and spices, place egg cooked to your liking on top and serve.
Best as healthy breakfast or afternoon snack.
Add a sprinkling of feta over the top for a richer snack.
Beat Cheddar cheese, butter, half-and-half, and salt at medium speed with a heavy-duty electric stand mixer until blended. Gradually add flour, Parmigiano-Reggiano cheese, and basil, beating just until combined.
Turn dough out onto a well-floured surface. Divide into 4 equal portions, and flatten each into a disk; roll to 1/8-inch thickness. Cut with a 1 1/2-inch star-shaped cutter. Place 1 inch apart on parchment paper-lined baking sheets. Bake 11 to 14 minutes or until golden; cool on baking sheets on wire racks 30 minutes.
4 tablespoons honey
1 tablespoon caster sugar
100 grams butter
5 cups cornflakes
24 paper cup cake cases
Method
Preheat oven to 160 C. Melt honey, sugar and butter in a large saucepan on high heat until frothy.
Remove from heat and add cornflakes. Mix well until coated. Spoon into cupcake cases.
Place on an oven tray and bake for 10 minutes.
Allow to cool and harden in refrigerator for 30 minutes.
Note
1.Can be made up to two days ahead.
2.Very easy recipe with only one pot and spoon to be washed.
3.Ideal recipe for parents and children to make together.
Coconut filling:
300 g desiccated unsweetened coconut flakes
300 g sweetened condensed milk
150 g butter, at room temperature
Chocolate glaze:
300 g dark or milk chocolate
Place the butter and coconut into the mixing bowl and mix thoroughly - about 1-2 minutes. Add the condensed milk and mix for another 2-3 minutes, until thoroughly combined.
Line a small baking sheet/tray/tin with a parchment/baking paper. Transfer the coconut mixture into the tin and press into a block about 2 cm/0.8 inches high. Cover and put into the fridge for about 3 hours or freezer for about 1 hour.
Remove from the fridge/freezer, transfer the coconut block onto a cutting board and cut into 2x2 cm (0.8 x 0.8 inch) cubes.
Dip them into melted chocolate to coat, then place onto the prepared tray and put into the freezer for the next day.
2 cups rolled oats
3/4 cup brown sugar
3/4 cup peanut butter
1/3 cup butter, softened
2 large eggs
1 tsp. vanilla extract
2/3 cup coarsely broken banana chips
Directions
Preheat oven to 375 F/ 190 C and spray an 8-inch square baking dish with nonstick cooking spray.
Stir peanut butter, butter, eggs and vanilla; stir until well mixed. Set a side.
Mix together oats and brown sugar in a large bowl.
Add peanut butter mixture.
Spread mixture evenly into prepared pan.
Sprinkle with banana chips and press into the surface.
Bake for 20 to 25 minutes or until firm when pressed on the surface.
Let cool and cut into squares. Wrap individually in plastic wrap. May be frozen.
Enjoy!
Drizzle oil in skillet over medium heat. Put banana slices in pan. Cook 1-2 min on each side. Meanwhile whisk together honey and 1 T water. Remove pan from heat, pour honey mix over bananas. Allow to cool sprinkle with cinnamon.
1 large ripe bananas (not banana-bread-ripe--just eating-ripe is perfect)
1/2 teaspoon vanilla extract
16oz (2 cups) cups dark chocolate chips or bars, chopped
2 teaspoons coconut oil, divided
Equipment: muffin tin, paper or foil muffin liners
Directions
Place liners in 12 muffin tins. In a small bowl, mash the banana until smooth, then whisk in the vanilla with a fork. Set aside.
Place about half the chocolate in a bowl with one teaspoon of coconut. Microwave for 30 second intervals, stirring in between, until the chocolate is melted and smooth.
Use a spoon to pour a bit of chocolate in each muffin well, using the spoon to push it a bit up the sides. Place in refrigerator for 15 minutes or until set.
Once chilled and set, add a small dollop of the banana mash to each frozen well.
Add the rest of the chocolate and coconut oil to the bowl, and repeat melting process.
Top each of the cups with a few spoonfulls of the chocolate--note that you're not trying to fill the muffin tin--it should only cup up about 1/3 to 1/2 way.
Place in freezer for at least 2 hours, or until frozen.
Remove from muffin tin and store in an airtight container in freezer with a layer of wax paper in between.
Instructions
1.Start with ripe bananas: They should be sweet and soft.
2.Peel the bananas and cut them into coins: It doesn't matter what shape or size the pieces are in, as long as they are chopped up into evenly-sized and somewhat small pieces.
3.Put the bananas in an airtight container: A freezer-safe glass bowl like this one is fine, or you can use a freezer bag.
4.Freeze the banana pieces for at least 2 hours: Freeze for at least 2 hours, but ideally overnight.
5.Blend the frozen banana pieces in a small food processor or powerful blender: Pulse the frozen banana pieces. We've found that a small food processor or chopper works best.
6.Keep blending — the banana will look crumbly: At first the banana pieces will look crumbled or smashed. Scrape down the food processor.
7.Keep blending — the banana will look gooey: Then it will look gooey, like banana mush. Scrape down the food processor.
8.Keep blending — the banana will look like oatmeal: It will get smoother but still have chunks of banana in it. Scrape down the food processor.
9.Watch the magic happen! Suddenly, as the last bits of banana smooth out, you'll see the mixture shift from blended banana to creamy, soft-serve ice cream texture. Blend for a few more seconds to aerate the ice cream. (If adding any mix-ins, like peanut butter or chocolate chips, this is the moment to do it.)
10.Transfer to an airtight container and freeze until solid: You can eat the ice cream immediately, but it will be quite soft. You can also transfer it back into the airtight container and freeze it until solid, like traditional ice cream.
Recipe Notes Food processor vs. blender: We've found that a food processor works best for this, with enough room for the banana to get fully creamy and a little bit aerated. Some people do make it in a blender, but be careful; make sure your blender is powerful enough to process the frozen bananas.
Making a bigger batch: Yes, you can make a bigger batch with more than one banana! Just make sure your food processor is big enough (and powerful enough).
Mix-In Ideas
While the one-ingredient aspect of this ice cream is a big part of its charm, we don't think that loses much when it becomes two or even three ingredient ice cream. Here are a few favorite mix-ins to make it even more awesome.
Spoonful of peanut butter
Drizzle of honey
Handful of chocolate chips
A few almonds
Dollop of Nutella
Scoop of cookie butter
Tablespoon of cocoa powder
Half a teaspoon of cinnamon, cardamom, or ginger
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But interesting idea anyways.
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