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...
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.
I prefer foods which are easy and fast to make - then we have more time to spend with our prayers than in the kitchen. These you can prepare hours before you serve them or freeze them for the next days. Just warm them before serving.
3 zucchinis, skinned and grated
2 garlic cloves, minced
1/3 white onion, minced
1 egg
¾ cup flour
1 tablespoon Parmesan cheese
2 tablespoons fresh parsley or chopped chives
oil for frying
Directions
In a large bowl, mix all ingredients except the oil.
Warm the oil over medium-high heat in a large saute pan.
Use an ice cream scoop to drop enough of the zucchini mixture into the oil for each cake.
Saute for 4-6 minutes per side or until golden brown.
Drain on paper towels before serving.
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.
75g fine semolina
200g plain flour, plus extra for rolling
½ tsp baking powder
½ tsp salt
50g ground almonds
100g caster sugar
100g unsalted butter
1 tbsp (pomegranate) molasses
1 medium egg
25ml each of rosewater and orange‑flower water (Use orange juice if you haven´t rose/orange-flower waters.)
A handful of sesame seeds
Caster sugar, for sprinkling
For the date filling
500g pitted soft dates
100g unsalted butter, cubed
1 tsp ground allspice
1 For the dough, put the semolina, flour, baking powder, salt, almonds and sugar in a bowl. Melt the butter with the molasses, pour this into the bowl then rub through with your fingers until the mixture resembles golden breadcrumbs.
Guardian
2 Add the egg and stir in the rose and orange-flower waters, mix and form into a ball and leave covered at room temperature for 1-2 hours so the semolina absorbs the moisture and slightly firms the dough.
Photograph: Guardian
3 Make the date filling mix by simply pureeing the dates, butter and allspice in a food processor until very smooth. If the paste feels soft, just chill it until firm.
Photograph: Guardian
4 Roll half the dough out at a time to about 20 x 18cm, roughly 5mm thick. Cut in half lengthways. Take a quarter of the date filling, form into an 18cm log, then place this along the centre of one dough rectangle. Roll the dough around the filling to seal it inside, then repeat with the remaining dough and filling.
Photograph: Guardian
5 Press seeds on to the outside of each bar, cut into quarters and place in a tray lined with nonstick paper. Heat the oven to 200C/180C fan/400F/gas mark 6 and bake the rolls for about 20 minutes until they brown and slightly singe at the edges.
Photograph: Guardian
6 As soon as they're out of the oven, dredge with caster sugar and cool.
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.
15 servings
100 calories/serving (total 420)
About this recipe; deciliter is 1/10 of liter. 1 deciliter = 0.422675284 US cups = 0.351950797 UK cups
I add in a pinch of cinnamon and just a teeny tiny bit of nutmeg in oats and milk before heating. After heating I add in a tablespoon of honey. Enjoy topped with slices of banana. Simple and easy twist to spice up ordinary oats.
1 and 1/2 cup all purpose flour – about 200g
3 tbsp melted butter – about 40g
2 tbsp orange blossom water (I have used orange juice)
1 egg and 1 pinch of salt
6 tbsp water to add at the end
Mix all ingredients and knead the dough with the water like when you make bread for at least 5 minutes without breaking its elasticity. When ready, cover and let it rest while you are making the almond paste.
Recipe to make the almond paste for Gazelle horns
You will need:
1 pound raw whole almonds – about 500g
1 cup sugar – about 250g
2 tbsp butter
2 tbsp orange blossom water (or orange juice)
2 tsp cinnamon
First start by peeling the almonds: pour them into boiling water then reduce te heat to low and let simmer for 2 min {They should not be cooked too much as they should be chewy}. Then drain a small quantity at a time and peel it before draining more, etc.
Mix the almonds and the sugar in a food processor to form a paste {If you are using dry blanched almonds instead of raw whole almonds, it would be a powder texture and you may need to add 1 or 2 tbsp of orange blossom water}, then mix with the rest of ingredients and mix again to get the traditional flavored Gazelle horns’ almond paste. It’s quite soft and full of wonderful flavors.
Form small rolls or sausage shapes of about 6 cm (3 inches) long.
Technic to create Gazelle horns pastry
To create a gazelle horn, spread part of the dough in a very thin layer of 5 inches wide then put one almond paste roll on top and cover it with the dough.
Shape the pastry in a crescent form by gently pressing the dough against the almond paste using both hands’ thumbs and fingers.
Use a wavy cookie cutter to cut the dough and have a traditional look for the Gazelle horns then place the cookie on a baking pan covered with parchment paper.
Repeat until you cover all almond paste rolls.
How to bake Gazelle horns
If you have time, you can let the pastries rest for 3 to 12 hours (a morning, an afternoon or overnight) before cooking them in order to allow the dough and the almond paste to form a single cookie… or cook them straight away after making small holes using a fork or a toothpick in each cookie to make sure it doesn’t puff-up when it bakes.
Preheat the oven at 180 C (350 F)
Bake the cookies for 10 to 20 mins depending on their size.
Remember, Gazelle horns are supposed to be soft and chewy pastries, so make sure you don’t overcook them, even if the dough is still quite white after 20 mins, they are ready.
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.
When you stand in the kitchen for 3-4 hours to cook, do you find your legs start to ache?
You spend so much time in kitchen, and the foods gone in the blink of an eye!
Alhamdulilah for great food.
Let me tell you a secret - I have usefull high-legged chair in my kitchen. No need to stand too long times. Also I have old armchair in the corner of my kitchen. Its nice to sit there waiting that my pots and pans start to boil or the oven cooks the foods ready.
1 packet yeast
0.5 cup warm water
5 eggs
2 tablespoons milk
4 cups flour (I needed 5-6 cups)
0.5 teaspoon salt
1.25 cups butter, melted
1 cup honey
Method
Dissolve yeast in warm water. Mix yeast with eggs and milk. In a separate bowl, mix together flour and salt and form a well in the middle. Pour the yeast mixture into the well and stir into a dough; knead dough adding 0.25 cup melted butter. Knead until a smooth elastic dough results (you may need to add more flour). Cover and allow to rest in a warm place for 1 hour.
Divide the dough into 12 balls and place on a floured surface; cover with a damp towel and allow them to rest for another half hour.
Roll each ball of dough into an 8 inch round. Place one round into a buttered pie pan and brush with melted butter. Add 5 more rounds, buttering each, and pressing edges to attach rounds.
In a second buttered pie pan, repeat with the remaining 6 rounds.
Mix the remaining butter with honey and brush the top of each stack with some of the honey-butter mixture.
Bake at 350 degrees F (175 C) for 25 minutes or until the top round is golden. Remove from oven and pour remaining butter-honey mixture over both pans. Allow to rest for 20 minutes and then slice into wedges.
Cupcake batter
1.5 cups flour
1/2 cup cocoa powder
1 cup sugar
2 eggs
1/4 cup dark molasses
2 tsp baking powder
1/4 tsp baking soda
1/2 cup (1 stick) butter, room temperature
1 cup buttermilk
1 tsp vanilla extract
1/4 tsp salt
Honey Pecan Cream Cheese Frosting
1/2 cup (1 stick) butter, room temperature
8 oz cream cheese, softened
2 cups powdered (confectioner’s, not just finely granulated) sugar
1 tsp vanilla extract
pinch of salt
1/2 cup pecans
1/8 cup honey
1/4 cup cream
Begin by sifting the flour, cocoa powder, baking powder, and baking soda into a bowl, and then mix salt into that. Set this aside.
In a second bowl, mix the buttermilk and molasses. Set this aside.
Cream the butter and add in the sugar, mixing until the sugar has dissolved into the butter. Then, add in the eggs one at a time, mixing until fully integrated before moving on to the next one, and then finally, mix in the vanilla.
At this point, you want to bring it all together. Add a third of the dry mix into the butter bowl and mix just until fully incorporated. Then add a third of the buttermilk bowl, mixing until incorporated. Repeat until done, mixing only as much as is required.
So with the batter ready, pour it into paper linings in a muffin pan. I got about 18 cupcakes from this, so plan accordingly.
Transfer to a 325 F (165 C) oven for 20-25 minutes or until a tester comes out clean.
Once the cupcakes are done, give them 5 minutes before you get them out of the pan and then give them an hour before you try to frost them.
During all of this, you should get started on the frosting. Begin by covering the pecans in honey and toasting them in a 350 F (175 C) oven for 10 minutes.
Then, grind the nuts (and the honey) finely in a food processor until somewhat paste-like in consistency.
And then, warm up the cream in a saucepan, cut the heat, and steep the pecan mixture in it (covered) for an hour. Don’t bother straining this mixture when time is up–its too thick.
Finally, bring all the frosting together. The cream cheese and butter need to warm up to room temperature for an hour or two. Then, beat the cream cheese in the bowl of a stand mixer, creaming it for about one minute. Add the butter to this and cream this into the creamed cream cheese for an additional minute or two. Finally, add the salt, vanilla extract, and pecan cream, mixing briefly to incorporate, and last of all, the sugar. Mix this until entirely incorporated into the frosting.
I’d recommend you chill the frosting in a pastry bag for 30 minutes or so to firm it up a little bit before you try to decorate your cupcakes (or it won’t stay very nicely formed). Divide the frosting evenly among them and then enjoy!
A "girl food" to the new sisters around the table...
Strawberry Sour Cream Ice Cream
Yield: Makes 1 1/4 quarts ice cream
This strawberry ice cream is super creamy and so easy to make!
Ingredients:
1 pound fresh strawberries, rinsed and hulled
3/4 cup granulated sugar
1 cup sour cream
1 cup heavy cream
1/2 teaspoon freshly squeezed lemon juice
Directions:
1. Slice the strawberries and toss them in a medium bowl with the sugar. Stir until the sugar begins to dissolve and all of the strawberries are coated. Let stand at room temperature for 1 hour, stirring occasionally.
2. Pulse the strawberries and their liquid with the sour cream, heavy cream, and lemon juice in a blender or food processor until almost smooth, but still slightly chunky.
3. Refrigerate mixture for at least one hour.
Freeze in your ice cream maker according to the manufacturer’s instructions.
NOTE: If you haven´t ice cream maker: freeze until hardened, at least 6 hours or overnight.
Shaabiyat Kacha
(Lebanese Dessert - puff pastry with Cream Rose Water filling and drizzled in Sugar syrup)
Ingredients
Ready to roll frozen puff pastry
For The Kacha Cream Filling
100 g cream cheese
75 g icing sugar
5 g rose water
10 g pistachio chopped for dusting
For The Sugar Syrup
1000 g sugar
500 g water
Method
1. To make the kacha cream filling: Mix all the ingredients together.
2. To make the sugar syrup: Boil together the water and sugar until it reduces by half.
3. Now roll the puff pastry into 3 mm thickness.
4. Cut squares 4 x 4 cm in size and fill with kacha cream, then fold.
5. Bake at 180 C for 15 minutes.
6. Take it out of the oven and brush it over with sugar syrup and dust it with chopped pistachio.
Hey there! Looks like you're enjoying the discussion, but you're not signed up for an account.
When you create an account, we remember exactly what you've read, so you always come right back where you left off. You also get notifications, here and via email, whenever new posts are made. And you can like posts and share your thoughts. Sign Up
Quote
In sha Allah. 
Hide
Looks like you're enjoying the discussion, but you're not signed up for an account.
Bookmarks