The Cookery Club

Nice soup sis maw...yeah..mashaAllah!! we used to have it for iftaar...
i miss umm Abdillahs fried chicken...ayam goring hehe....

mahrusa makes niiice fried chicken too!!

ikan bilis,,,,i know that....i had that back in san3aa, umm naadiyyah malaysian sister wanted it from the "asian food store" in san3aa, what was it called again...tameem taymah something like that...

lol yeah damaaj did teach me cookin' , it was either that or starve lol...

MAKE THOSE CHICKEN BUNS!!!!!!!!

lol will do 3azeezah.... (inshaAllah...) man fee bee kasal, too lazy mon! lol but i will, i loved 'em... i told you what me and umm sulayman did right?

muslimah sis:

lol@umm sulaim! inviting urself r ya?? just give me 10 days notice like .. i have lazy days too u know!

Lol....hehe oookey dokey, i'm gonna start starving myself for your feast.. kiddin'...
lazy days are good for you, everyone needs a rest from the kitchen lol...

wassalaam

My world famous tomato soup.

Go to wal-marts buy 2 cans condensed tomato soup, (any brand as long as it is halal)

Come home open cans, dump into a pot, add water about 2 cans full. Put on stove, remember to turn stove on. When it feels hot take it off of the stove and pour into bowls. Add pepper to taste. Don't add any salt, the canned soups are already too salty. Eat/drink the soup. Toss dirty bowl in sink. Check to make certain you turned the stove off.

Now to make up for my tomato soup recipe.

Chayote with Onions (Chayote con Cebollas)

2 chayote squash (1 1/2 to 2 pounds total)
2 medium white onions
2 tablespoons butter or margarine
1 tablespoon vegetable oil
1/2 teaspoon dried oregano
1/4 to 1/2 teaspoon salt
Pinch of pepper

Pare and seed chayotes; cut lengthwise into 1/2-inch thick slices.

Cut onions lengthwise into halves. Cut halves lengthwise into 1/4-inch thick slices; separate into slivers.

Heat butter and oil in skillet over medium heat until foam subsides. Add onions and oregano; sauté over medium-low heat until onions are golden, 8 to 10 minutes.

Add chayote to skillet; sauté over medium heat, 3 minutes.

Cover skillet; reduce heat to low. Cook until chayote is crisp-tender, 8 to 10 minutes.

Season with salt and pepper.

Make 4 to 6 servings.

You probably can not find chayote. I only find it here in the Mexican Markets. However, I found that you can substitute small egg plants or the Chinese bitter melon for them and the flavor stays much the same.

If you are curious about what chayote squash is click here:

http://londonfruit.com/chayote.html

White onions are very similar to the regular yellow onions, just a bit stronger. Regular yellow onions can be used if the white ones are not available. Here we call the yellow onions sweet onions.

heres another tasty toast recipe
taost some bread, butter it, spread some jam on top and then pour a thin layer of cream/spread some whipped cream on top.
and relish!
he he just had some

format_quote Originally Posted by syilla

did anyone tried my recipe...

i hope i have the time to tried yours sis syedanoor...it sounds yummy...

i have the time to cook...but i don't have the time to go to the market...

Oh I make nasi goreng all the time Kak Syilla!! I miss nasi goreng kampung and all of that stuff Here in the Bahamas we cannot even get ikan bilis

format_quote Originally Posted by Marya

heres another tasty toast recipe
taost some bread, butter it, spread some jam on top and then pour a thin layer of cream/spread some whipped cream on top.
and relish!
he he just had some

My My........Dont you get chubby eating all that kinda stuff?

I always eat bread and butter and jam.....I've gotta try the whipped cream next time insha'allah

THIS is MY Baklava recipe, and ANYONE who wants to try REAL Baklava should try this one. It is DA BOMB and sooooooo Good.....wonderful....flavorful.....aromatic.....w ith the twang of orange and spices........absolutely delicious

Mawaddah's World Famous Baklava

1 lb butter, melted
1 lb filo pastry
1 lb walnuts, shelled and chopped or blanched almonds, chopped
2/3 cup sugar
1 egg
1/4 cup breadcrumbs (plain) (optional)
2 teaspoons cinnamon, ground
1 teaspoon allspice
3 dozen whole cloves

SYRUP:
1 cup honey
1 cups water
1 1/2 cups sugar
2 cinnamon sticks
1 teaspoon orange rind, grated
1 teaspoon vanilla extract

Combine all ingredients for syrup in saucepan, bring to boil, simmer until of slightly sticky consistency, strain, and allow to cool. (most recipes just say boil it for 10 minutes, but I like my syrup to be thick)

Mix egg, sugar, cinnamon and allspice well.

Coarsely grind or chop walnuts and almonds; mix thoroughly with bread crumbs and egg, sugar, cinnamon, allspice mixture.

Brush a 9"x13"x2" pan with butter; lay sheet of filo in bottom; brush with butter; cover with another sheet of filo; brush with butter, and repeat process until you have used a dozen sheets.

Then spread 1 thin layer of nut mixture on top of filo; cover with sheet of filo; brush with butter; cover with another layer of nuts and repeat process until all nuts are used.

Cover with remaining filo sheets; brush each. sheet generously with butter.

With a very sharp knife, cut the top filo sheets into triangles (cutting diagonally across pan). Insert clove in center of ea. triangle.
Bake (350 degrees F.) for 1 hr. until baklava is evenly browned.
Remove from oven; pour cooled syrup evenly over it, so that it penetrates the layers.
Cool several hrs. before serving.

YUMMILICOUS!!!!!

format_quote Originally Posted by Mawaddah

My My........Dont you get chubby eating all that kinda stuff?

I always eat bread and butter and jam.....I've gotta try the whipped cream next time insha'allah

naa me stays nice and slim
yeah-with cream is even better!

you sure are a good cook maw baby masha allah :sister:
(wouldn't mind coming to visit sometime... )

format_quote Originally Posted by Marya

you sure are a good cook maw baby masha allah :sister:
(wouldn't mind coming to visit sometime... )

Sure I would love having you over sis

You proud of staying slim eh? Come over to my place adn I'll fatten you up in no time

format_quote Originally Posted by seeker_of_ilm

I just made some AWESOME Falefel! Gonna have them later with Harissa sauce.

Dont just talk!! Where's the recipe?? Baarakallahu Feek. For both the Falafel and Harissa pleasssssee

I'm stoccking up on recipes for Ramadhan you see :sister:

format_quote Originally Posted by Mawaddah

THIS is MY Baklava recipe, and ANYONE who wants to try REAL Baklava should try this one. It is DA BOMB and sooooooo Good.....wonderful....flavorful.....aromatic.....w ith the twang of orange and spices........absolutely delicious

Mawaddah's World Famous Baklava

1 lb butter, melted
1 lb filo pastry
1 lb walnuts, shelled and chopped or blanched almonds, chopped
2/3 cup sugar
1 egg
1/4 cup breadcrumbs (plain) (optional)
2 teaspoons cinnamon, ground
1 teaspoon allspice
3 dozen whole cloves

SYRUP:
1 cup honey
1 cups water
1 1/2 cups sugar
2 cinnamon sticks
1 teaspoon orange rind, grated
1 teaspoon vanilla extract

Combine all ingredients for syrup in saucepan, bring to boil, simmer until of slightly sticky consistency, strain, and allow to cool. (most recipes just say boil it for 10 minutes, but I like my syrup to be thick)

Mix egg, sugar, cinnamon and allspice well.

Coarsely grind or chop walnuts and almonds; mix thoroughly with bread crumbs and egg, sugar, cinnamon, allspice mixture.

Brush a 9"x13"x2" pan with butter; lay sheet of filo in bottom; brush with butter; cover with another sheet of filo; brush with butter, and repeat process until you have used a dozen sheets.

Then spread 1 thin layer of nut mixture on top of filo; cover with sheet of filo; brush with butter; cover with another layer of nuts and repeat process until all nuts are used.

Cover with remaining filo sheets; brush each. sheet generously with butter.

With a very sharp knife, cut the top filo sheets into triangles (cutting diagonally across pan). Insert clove in center of ea. triangle.
Bake (350 degrees F.) for 1 hr. until baklava is evenly browned.
Remove from oven; pour cooled syrup evenly over it, so that it penetrates the layers.
Cool several hrs. before serving.

YUMMILICOUS!!!!!

I haven't had Baklava in a long time. That really looks like a genujne authentic recipe, has everything I remember being in Baklava. I'm printing this recipe and going to strongly drop hints for my daughter to make it. She has plenty of time. She only has 2 kids left in the house unless you want to add in her husband and me. She just stopped working full time with the Doctor she was with, but she went back to school this past Monday. She decided she wants out of Pediatrics and now got the Idea she wants to go into the field of surgery.

But, I'll put her off on a guilt trip and tell her that it might be the last thing she ever gets to do for her poor, old, mistreated father.

I'll tell you how it comes out after she makes it. I intend to eat the whole thing myself, so she might have to make 2.

format_quote Originally Posted by Mawaddah

Sure I would love having you over sis

You proud of staying slim eh? Come over to my place adn I'll fatten you up in no time

feed me all you like! LOL don't think you'll be able to fatten me though...