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.
It depends what kind of oat recipe you are looking for as you can use them to many different kind of meals. Varieties are endless. Here is one:
Baked Oatmeal Porridge
135 g porridge oats
70 g hazelnuts roughly chopped
75 g frozen or fresh blackberries or blueberries
2 tbsp soft brown sugar, plus more to top
½ tsp ground cinnamon
650 ml milk
200 ml natural yogurt
Firstly you’ll heat your oven to 140 C / 284 F.
Into your baking dish you’ll combine all your dry ingredients.
Toss them to combine, before adding in your milk and yogurt (or cream if using) and mixing well.
Decorate the top of your oats with your berries.
Cover your mix with foil and pop into the oven. Set your timer to 45 minutes before you crawl back into bed. After a wee nap it’s time to remove the foil, sprinkle with brown sugar and bake for a further 15 minutes to brown up the top for some textural crunch and chew. Use this time to brew a morning coffee or squeeze some juice and in no time you’ll be ready to serve up your piping hot baked oats.
Enjoy with some skinny yogurt and extra berries or as you like.
Ingredients
•1 cup dried apricots
•½ cup raw cashews
•¾ cup shredded unsweetened coconut
•⅓ cup rolled oats
•2 tablespoons agave syrup*
•1 tablespoons coconut oil, melted
•2 tablespoons hemp seeds*
•¼ teaspoon sea salt
Instructions
1.Line and 8 inch baking pan with parchment paper or saran wrap, and set aside.
2.Pulse cashews in food processor until crumbly, place in a separate bowl.
3.Pulse apricots in food processor until finely chopped. Add all other ingredients to the apricot mixture and process until well combined.
4.Add the chopped cashews to the mixture and pulse until combined.
5.Firmly press the apricot mixture into the baking pan, using the flat surface of a measuring cup to create a flat even layer.
6.Place pan in the freezer for one hour, then remove and cut into 8 rectangle bars (or more or less, depending on desired size).
7.Place in an airtight container and store for up to one month in the fridge.
8.Enjoy!
*Note: If you don’t have agave syrup on hand, honey works too.
*Note: Instead of hemp seeds you can use also sesame seeds.
10 ounces dried apricots (about 2 cups)
3/4 cup water
3 cups rolled oats (not instant)
1/3 cup all-purpose flour
1/3 cup whole-wheat flour
1 1/2 teaspoons fine salt
8 tablespoons unsalted butter (1 stick), plus more for coating the baking dish
1/2 cup plus 3 tablespoons honey
1/2 cup packed light brown sugar
1/3 cup apricot jam
3/4 teaspoon vanilla extract
INSTRUCTIONS
1.Heat the oven to 350 F/175 C and arrange a rack in the middle. Generously coat an 8-by-8-inch baking dish with butter and set it aside.
2.Place the apricots in a medium heatproof bowl. Place the water in a small saucepan and bring it to a boil over high heat. Pour it over the apricots and let them sit until they’ve plumped up and absorbed most of the water, about 25 minutes. Reserve the saucepan.
3.Meanwhile, make the crust: Place the oats, both flours, and the salt in a large heatproof bowl and stir to combine. Place the measured butter, 1/2 cup of the honey, and the brown sugar in the reserved saucepan. Bring to a boil over medium-high heat and cook, stirring occasionally, for 5 minutes. Immediately pour the butter mixture over the oat mixture and stir until the oats are evenly coated. When the mixture’s cool enough to handle but still warm, use a measuring cup to evenly press half of it (about 1 1/2 cups) into the bottom of the prepared baking dish; set it aside.
4.Using a slotted spoon, transfer the apricots to a food processor fitted with the blade attachment and discard any remaining liquid. Add the remaining 3 tablespoons of honey, the jam, and vanilla extract to the food processor and process until the mixture is mostly smooth (some small pieces will remain), about 1 minute.
5.Spread the apricot filling evenly over the oat base. Evenly sprinkle the remaining oat mixture over the apricot filling and gently press it in with your fingers.
6.Bake until the top is browned, about 30 to 40 minutes. (If you’re using a glass or ceramic baking dish, it may take 5 minutes longer.) Remove from the oven to a wire rack and let cool completely before cutting into squares, about 1 to 2 hours.
•8 oz cream cheese
•1 large egg
•1/2 tsp salt
•6 Tbsp flour (plus more if needed)
Breadcrumb coating:
•1/4 cup butter
•1/2 cup dry plain breadcrumbs
•1/2 cup sweetened flaked coconut
6 apricots (or plums- or even large strawberries)
Instructions:
Mix cream cheese, egg and salt together. Gradually add flour – enough to make the dough not overly sticky and easy to handle, but soft and pliable. Split the dough into 6 equal size balls. Flour a pastry board and us a rolling pin to gently make small discs of dough. Roll the apricots in flour and place in center of the dough rounds. Gently wrap the dough around the fruit and seal the seams. Repeat with remaining dough and fruit. The process of wrapping the dough takes some patience, but it is well worth the effort.
Allow the dumplings to rest (at room temperature) while you get a large pot of water to the boiling point. When it is at a full boil, lower the dumplings carefully into the hot water. They may sink to the bottom while others may float. Lower the heat so it is still simmering, but not a full boil while the dumplings are in the water. Gently stir the bottom of the pot with a wooden spoon to loosen any dumplings that may stick to the bottom, but this is usually not a problem. Cook for about 15 minutes.
In a large non stick skillet, over medium heat, melt butter. Add the dry breadcrumbs and coconut flakes and stir to toast the crumbs. Remove the dumplings with a slotted spoon and place in the crumb mixture, carefully roll and spoon the crumbs over the dumplings. Place on a serving platter.
To serve, sprinkle each dumpling with about 1/2 tsp of sugar and enjoy. This makes a great breakfast, lunch or dessert.
5 dried figs, sliced
½ cup water
900 ml thickened cream
100 gm pistachio nuts
1 cup sugar
2 tspn ground ginger
Instructions
Bottom Layer – Fig Ice Cream
Combine figs and water in small pot. Simmer for 20 minutes. Add ¼ cup sugar, cook until dissolved, don’t boil. Process figs until smooth, add 300ml cream, blend together. Then pour into loaf tin and freeze until almost hard. Chop up and blend again. Place back into a loaf tin, lined with greaseproof paper, making sure the top is flat.
Second Layer – Ginger Ice Cream
Place 300ml cream and the rest of the sugar in small pot, simmer until sugar has dissolved. Don’t boil. Take off the heat, add the rest of the cream, process and freeze in another loaf tin until almost hardened. Half the ice cream into two portions of 300ml. Refreeze one half; add the ground ginger to the 2nd half, process. Spread ginger ice cream over the fig ice cream and refreeze.
Top Layer – Pistachio Ice Cream
When the second layer of ginger ice cream has set, blend the remaining ice cream with half the pistachio nuts. Pour over the ginger ice cream and sprinkle the rest of the pistachio nuts on top. Cover with plastic wrap and freeze until set. Use hot knife when slicing your serves.
Method: Puree the figs till they are broken down into very small pieces. In a pan, combine the sugar with 2 tablespoons of water and prepare a sugar syrup of 1 string consistency. Add the figs and cardamom powder and cook for 4 to 5 minutes over a slow flame, stirring continuously. Remove from the fire and transfer to another plate. Cool completely. Cut to squares. Dip in melted chocolate, decorate with the crushed nuts if desire.
Filling:
1 liter (1 quart) raspberries or blackberries
1 dl (0.42 cup) sugar
2 tablespoon rye-, barley- or wheat flours
Lubrication: 1 egg On the top: icing sugar
1. Dough: Grate the boiled potatoes. Mix the baking powder to the flour. Add the grated potato and the butter. Stir until smooth.
2. Roll out 2/3 of the dough as half a centimeter thick plate. Place it in a circular, buttered baking dish.
3. Mix the filling and place it in a baking dish. Make the rest of the dough as the lattice on top of the tart. Brush with egg.
4. Bake at 180 degrees C / 356 degrees F at the bottom of the oven 30-35 minutes.
5. Spread the cooled tart with icing sugar. Serve with whipped cream.
Source: Valkosipuliperunoita ja yrttijuureksia; A.Liimatainen, E.Salonen
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.
100 g caster sugar
16 fresh figs, cut in half lengthways (530 g net)
4 medium oranges, topped and tailed, peeled and sliced into 1cm thick rounds (750 g net)
3 tbsp lemon juice
1 tsp aniseeds or fennel seeds, lightly toasted
1 garlic clove, crushed
80 ml olive oil
200 g feta, roughly crumbled into 1 cm chunks
¾ tbsp oregano, small leaves whole and larger ones chopped
coarse sea salt and black pepper
Place a large frying pan on a medium heat and add half of the sugar. Leave for 2 to 3 minutes, or until it turns a golden caramel; don’t stir the sugar at this stage. Once nice and golden, add half the figs, cut side down. Cook for 2 minutes until starting to soften, before turning to cook for a further minute. Remove from the pan and add the second batch of figs and repeat the cooking process. You might need to add a tablespoon or two of water to the pan if the figs aren’t very juicy.
Add the remaining sugar to the pan, return to the heat and let it start to caramelise before adding the oranges and leaving for 1 minute on each side. They should take on a rich caramel colour. Remove and add to the plate of figs. Take the caramel off the heat and whisk in the lemon juice, aniseeds or fennel seeds, garlic, ¾ teaspoon of salt and a generous grind of black pepper. Once combined whisk in the olive oil and set aside.
Arrange the oranges and figs on a large platter and dot with the feta pieces. Drizzle over any juices left on the fruit plate followed by the dressing. Sprinkle with the picked oregano and serve.
Ingredients
4 (8 ounce) packages cream cheese (room temperature)
1 ½ c. white sugar
¾ c. milk
4 eggs
1 c. sour cream
1 c. creamy peanut butter
¼ c. all-purpose flour
Crust
1 ½ c. peanut butter cookie crumbs
¼ c. finely chopped roasted/salted peanuts
2 Tbs. melted butter
Chocolate Ganache
4 oz. semisweet chocolate chips
½ c. plus 1 tablespoon heavy cream
2 Tbs. butter cut into pieces
Directions
1. Preheat oven to 350 F. Grease a 9-inch spring form pan.
2. In a medium bowl, mix cookie crumbs, finely chopped peanuts and melted butter until crumbs are moistened. Press onto bottom of spring form pan and push slightly up sides of pan, about 1 to 1 1/2 inches. Bake for 5 minutes at 350° F. Once done, let cool.
3. Once the pan is cool, double wrap bottom of spring form pan with wide foil so that water can’t seep into the pan for the water bath later.
4. In a large bowl, mix room temperature cream cheese with sugar until smooth. Blend in milk, and then mix in eggs one at a time, mixing just enough to incorporate on low speed. Mix in sour cream, peanut butter and flour until smooth. Pour filling into prepared crust.
5. Put spring form pan into a larger rimmed pan, and fill the larger pan with hot water until water is about 1-inch up spring form pan.
6. Bake in preheated oven for 1 hour 10 minutes. Turn the oven off, and let cake cool in oven for an additional 2-4 hours. This help prevent cracking from cooling down too fast.
7. Remove from oven, remove spring form ring, and then let cool to room temperature before chilling in refrigerator.
Chocolate Ganache
1. Bring the cream to a boil, then pour half the cream over the chocolate and let sit for 30 seconds.
2. Working with a whisk or rubber spatula, gently stir the chocolate and cream together in small circles, starting at the center of the bowl and working your way out in increasingly larger concentric circles.
3. Pour in the remainder of the cream and blend it into the chocolate, using the same circular motions.
4. When the ganache is smooth and shiny, stir in the butter piece by piece. Don’t stir the ganache any more than necessary to blend the ingredients. This will help keep it smoother and shinier.
5. Make sure the cheesecake it completely chilled before topping with ganache. Spread evenly over top of cheesecake and chill.
Rye bread is naturally health enhancing. The health enhancement of rye is based on the rye fibre. There are general clinical studies of the benefits of rye fibre for health in Finland. The main benefits of rye fibre and whole-grain products in the diet are:
• helps stabilize blood sugar levels
• helps in weight control
• minimizes the risk of heart diseases
• lowers the risk of some cancers
• improves gut function.
Finnish rye bread is whole-grain - in other words, the whole grain gets milled. This makes Finnish rye bread extremely healthy and rich in fibre, and it also distinguishes it from rye bread made in other countries.
1 dl (0.42 cup) root of dough* (see note)
1 liter (1 quart) water
1 kg (2.2 lb) rye flour
1 - 1 1/2 tablespoon salt
1. Boil the water and let it boil for 10 minutes without the lid.
2. Cool water with a towel. Add skim milk. Mix the liquid 1 dl (0.42 cup) of rye flour. Cover with a cloth and let sit at room temperature.
3. Add to root of the doughn 1/2 - 1 dl (1/4 - 0.42 cup) rye flour, during 5 to 7 days, mix in the same. The root of the dough starts smell of acidic and seethe.
That root of the dough replaces yeast. Rest of it you can keep in the freezer and use later.
1. Soak the dough just lukewarm water. Whisk half of the rye flour to the water, cover with the towel and leave the rest of the flour to room temperature the next day. Leave the dough to the room temperature to the next day.
2. Add the salt and the next day the rest of the rye flour. Knead the dough well until it is a tough and solid. This is quite heavy work.)
3. Let the dough rise under a towel doubled (2 to 6 hours). Time depends on the quality of the root and on the room temperature.
4. Baked 2 to 4 round, high, conical bread. Take from the dough 1 to 2,5 dl (0.42 to 1 cup) for the next baking (store in the freezer).
5. Raiseunder the towel the 1 - 6 hours. The bread begins to disperse from the surface.
6. Prick the bread with a fork. Bake at 250 degrees C / 482 degrees F for 40 minutes, then at 180 degrees C / 356 degrees F for 50 minutes. The bread is done when the bottom boom by tapping it with your finger.
1 1/2 c. sugar (300 g.)
1/2 c. light corn syrup
2 c. salted cashews (approximately 10 oz.)
1/2 t. cayenne pepper
1/2 t. salt
1 -2 t. freshly grated lime zest
Spray a baking sheet with a vegetable oil cooking spray. In a medium saucepan bring the sugar and corn syrup to a boil (brush down the sides with a wet pastry brush to prevent crystals from forming, until sugar dissolves). Cook, swirling occasionally, until mixture just starts to turn golden around the edge.
Stir in the cashews, cayenne, salt and lime zest . Continue to cook, stirring occasionally, until mixture is pale amber (between 5 and 8 minutes). Gently pour onto your baking sheet without spreading. Let cool and break into pieces.
Brittles can be stored, in an airtight container, for up to one week.
75g (or ⅓ cup) unsalted butter
3 large eggs
150g (or ¾ cup) granulated sugar
1 teaspoon vanilla extract
150g (or 1 cup + 3 tablespoons) all-purpose flour
1 teaspoon baking powder
¼ teaspoon salt
75ml (a scant or 5 tablespoons) buttermilk*
* substitute with 70ml (or 4 tablespoons + 2 teaspoons) milk mixed with 1 teaspoon lemon juice
For the topping:
150g (or 1 cup + 3 tablespoons) flaked almonds
125g (or ½ cup + 1 tablespoon) unsalted butter
125g (or ½ cup + 3 teaspoons, packed) light brown sugar
50ml (or 3 tablespoons + 1 teaspoon) milk
¼ teaspoon sea salt
½ teaspoon espresso powder or instant-coffee powder
Instructions
Start by preheating your oven to 160°C or 320°F (standard oven setting). Line a cookie sheet with baking parchment and scatter on the almonds in an even layer. Bake for 5-7 minutes, or until light golden brown. I toasted the almonds in two batches to ensure even baking. In the meantime, melt the butter for the cake batter in a small saucepan. Transfer to a heatproof bowl to cool to room temperature. Once the almonds are toasted, leave to cool on a plate and line a 23-cm (9-inch) springform pan with baking parchment.
Proceed with the cake batter. In a medium-sized bowl, mix together the eggs, sugar and vanilla until light, thick and fluffy, about 5 minutes on high speed. In another bowl, stir together the flour, baking powder and salt. Using a rubber spatula, carefully fold half the flour mixture into the egg mixture. Carefully fold in the buttermilk and the remaining flour, scraping the bottom and sides of the bowl as you go. Finally, drizzle in the melted but cool butter and fold in. Transfer the batter to the prepared tin and tap the pan on the counter once to get rid of big air bubbles. Bake for about 20-25 minutes, or until a tester inserted into the center of the cake comes out clean.
Once the cake has come out of the oven, start making the topping. Turn the oven up to 200°C (390°F). In a small saucepan, combine the milk, salt and coffee powder. Heat gently, stirring to dissolve the salt and the coffee powder, then add the butter and sugar. Stir as the butter melts, then crank up the heat and leave to bubble and cook for a few minutes, until it thickens slightly. Add the almonds and stir to combine. Pour the topping on top of the cake, spreading it into an even layer with a spoon. Place in the oven for another 8-10 minutes, or until the topping has turned a rich dark brown. Place on a wire rack to cool in the pan for a few minutes, then run a knife around the edge of the tin to loosen the cake and remove the springform collar.
Peel the bananas and place in the freezer to harden for about four hours. When the bananas are solidified, cut up and put into a blender together with the peanut butter.
Mix the mass to smooth ice cream and spoon it into the waffle or dessert bowl. Garnish caramels and biscuits.
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.
2⁄3 cup sweetened condensed milk
2 tablespoons instant espresso powder
2 tablespoon strong coffee
1 1⁄4 cups heavy cream
1-pint airtight container
Preparation
1. Put the condensed milk in a bowl and stir in the espresso powder and coffee. In a separate bowl whisk the cream until it reaches soft peaks. Fold the cream into the condensed milk mixture.
2. Pour the caffe-latte–colored, airy mixture into an airtight container and freeze for 6 hours or overnight.
Try these when you want something sweet but are worry about your waistlines. Translations are mine so try to understand.
Fruity Oat Squares
1 egg
1 deciliter sugar
50 g melted margarine
1,5 deciliter oatmeals
0.5 deciliter wheat flour
1 teaspoon cinnamon
4 apples in small cubes
2 tablespoon (25 g) raisins
Beat the eggs and sugar until stiff foam. Add the margarine, oats, wheat flour, cinnamon, apple cubes and raisins, stir to the smooth dough.
Pour the mixture into a shallow pan and bake at 175 degrees C for 15 minutes. Cool and cut into squares.
Beat the eggs and sugar until stiff.
Mix together the flour, cocoa powder and baking powder. Add to the sugar and egg foam. Mix carefully.
Pour the batter into a greased baking dish and bake at 175 degrees C for 30 minutes.
Pain and hardships allow you to grow spiritually Alhamdulilah so smile when a so called calamity befalls upon you.
Alhamdulilah Allah swt is the greatest.
Serves 3 (if you are serving one date per person, otherwise double or triple this recipe)
Ingredients
3 large dates
9 whole roasted almonds
3 tablespoons or dollups of creme fraiche
lemon or orange zest
several pistachios, roughly chopped
Directions
Wash and dry the dates. Make a clean cut to open the date and remove any pits.
Stuff each date with 3 whole almonds and close them.
On a plate or platter, arrange the dates in a row. Dollup the creme fraiche on top of each one. Finish with lemon or orange zest and chopped pistachios.
Serve at room temperature with small forks for those who prefer it.
When breaking the fast it is sunnah (a tradition of Prophet Muhammad) to say, “Allahumma laka sumtu wa ‘ala ridhqika aftartu” (O Allah! For You did I fast and with Your bounties did I break the fast).
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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