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.
> Beat together water, milk, eggs, custard powder
> Braise butter and tasty wheat till pinkish in colour
> Keep stirring so that it does not stick
> Optional to add grated carrots and braise again till carrots are cooked/soft
*I LOVE ADDING CARROTS AS THE CARROTS ARE VERY SWEET IN MY PART OF THE WORLD*
>Add sultanas/almonds, saffron and elachie
> Throw in the liquid mixture
> Continue to stir to avoid lumps(use a whisk it's easier)
> It will soon look like weak porridge
> Add sugar
> Continue to stir until it thickens
> Decorate with coloured almonds
* P. S No coloured almonds. When you a student you've got to improvise
Here is a recipe, and we will let sister "patient-light" try it out:
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Lizard for Dinner.
The Australian monitor lizard - more commonly called the goanna – has an important place in Aboriginal culture and medicine and in Australian folklore. It also, apparently, makes good eating. The tail is said to be the best part, and - not surprisingly- is said to taste like chicken, or like fish, or ‘sweeter and more juicy than rabbit.’
The simplest bush recipe for cooking goanna was to roast it in the ashes, so that that when the ashes were brushed off, the skin came with it, and the flesh was then ready to eat. By the time of the Perth newspaper’s bush recipes competition in 1938 (mentioned yesterday), there was less of the bush and more of the French kitchen about goanna tail recipes, as the following competition entries show:
Goanna Tail.
Scald and skin the tail of a goanna. Cut into three-inch slices. Dip in egg and bread crumbs, and fry quickly to a golden brown. Olive oil is the best to fry in, but some do not like the flavour of olives.
Goanna Tail with Parsley Sauce.
Skin tail and cut into small pieces. Place in a saucepan, and just cover with water. Cook till tender. Make parsley sauce as follows:-Boil one pint of water, throw into it one tablespoon finely minced parsley and half a teaspoonful of salt. Then add two ounces flour, mixed to smooth paste in a gill of water. Stir over fire until it thickens. Break into it one or two ounces of butter. Put cooked tail into this, and serve hot.
Quotation for the Day.
You can never have enough garlic. With enough garlic, you can eat The New York Times. Morley Safer.
2 whole dhubs
½ kilo rice
5 pieces Arabic bread (Khubz mashrouh)
¼ kilo laban or yoghurt
100 g ghee
50 g pine nuts
Salt, pepper, allspice, cardamom
Serves 2 to 3.
Catch two adult, well-grown dhubs, skin them and remove organs (except liver). Cut the dhubs into small pieces, wash them and cook in a small amount of water together with spices until the meat is half done. Add the laban and simmer until tender. Add the browned ghee, reserving a small quantity to brown the pine nuts. Meanwhile in another saucepan cook the rice. Keeping some bread aside to dip, break open the rest over a large tray, leaving an edging around the rim. Spread more of the laban sauce over this and pile with rice. Arrange the pieces of dhub on top of the rice. Sprinkle the entire plate of rice and dhub, with browned pine nuts.
Eat with right hand.
Visual instructions:
It looks so great that .....
You have to protect your future meal!
Careful now, you don't want to spoil it do you?
Best enjoyed, among a group of like-minded friends.
Beautiful! Can you smell the rich aroma?
Bon appetite!
For something slightly different, try this alternative.
Carefully remove all skin, as it is, a bit leathery.
It looks just great doesn't it?
A wonderful dhab biryani!
Surprise & delight your friends with these wonderful local dishes. Just make sure that you have enough, to go around. Some people might come back for more! Enjoy!
This one is even worse than the brain recipe, and couldn't that picture of the man with the lizard in his mouth have been left out please?
I've never really liked the taste of meat or fish tho, I've been an 'almost' vegetarian for two years or so now (I think I've just eaten meat 2-3 times).
Ya Muqallib al-Quloob, Thabbit Qalbi Ala Deenik
Oh turner of the Hearts make my heart firm on Your Deen
Almost vegetarian?? But meat is so good for you. So much protein and everything. And nothing tastes nice without meat.
There is no food nicer than a Braai.
On `Eidul Adh-haa I usually slaughter and skin the animal myself, as well as cutting it open, cleaning it out, etc. I have a blockman cut it up, then throw it on a braai. With chickens on the other hand, I cut them up myself; no blockman required. Just straight on the braai, marinated.
format_quote Originally Posted by Huzaifah ibn Adam
Almost vegetarian?? But meat is so good for you. So much protein and everything. And nothing tastes nice without meat.
^
After seeing some of your recipes, brother, I too am soon a full vegetarian. Could you possible create your own thread for the brain burgers and lizard soups? I miss some cute-looking cupcakes right now!
What about biltong and droewors? You don't eat that either??
(In the US they have a different kind of biltong they call Jerky. Biltong is much dryer, though. I don't think they have droewors. Droewors = Dried out sausage.
You get meat biltong and chicken biltong. Both are nice.)
Last edited by Huzaifah ibn Adam; 08-24-2016 at 05:31 PM.
After seeing some of your recipes, brother, I too am soon a full vegetarian. Could you possible create your own thread for the brain burgers and lizard soups? I miss some cute-looking cupcakes right now!
But too much cupcakes and other sweet things and a person could end up with sugar diabetes. There has to be meat/chicken/fish to balance the diet.
format_quote Originally Posted by Huzaifah ibn Adam
Almost vegetarian?? But meat is so good for you. So much protein and everything. And nothing tastes nice without meat.
There is no food nicer than a Braai.
On `Eidul Adh-haa I usually slaughter and skin the animal myself, as well as cutting it open, cleaning it out, etc. I have a blockman cut it up, then throw it on a braai. With chickens on the other hand, I cut them up myself; no blockman required. Just straight on the braai, marinated.
Meat tastes best when it's freshly slaughtered.
That's what my Baba says, he says a meal isn't complete without meat....but I've never liked it's taste for whatever reason, I can't get enough of daal or vegetables though, lol, and a nice cheese quiche or noodles would make my day.
But I've never eaten Braai (I just looked it up) I might try it after your glowing recommendation, if they have it at the local Arab restaurants.
Altho being a vegetarian is still very tempting, even if my family think I'm mad.
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