Hey brothers and sisters. I had this idea of starting a cookery club where we can swap recipes. It'd be sooooooo good cuz we're all from different parts of the world and we can share some of our fav dishes here. I know students living away from home miss home-made food. So why not try to make it yourself?!
I'm gonna start off with a really delicious and easy recipe. Anyone can make it. Don't let it put you off just cuz you've never even boiled an egg
I am only having to cook for myself these days, so it's all simple and quick to make food. That's when I had this idea. Brothers don't be put off by cooking. It's well worth the effort and if it makes you feel any better, just remember that the world's best chefs are men looooool
This recipe contains fishfingers. Don't let that put you off. wait till you taste it lol. My bro used to request me to make it for him when he was going out on day trips. So you can imagine it can't be as bad as the fishfingers make it sound.
Ok here goes...... (BTW, this is a snack, not a dish)
You will need: (for one person)
* 5 fish fingers
* half an onion thinly sliced
* 1 small tomato or half a large one finely chopped
* 3 table-spoons of cooking oil
* 1/4 teaspoon of chilli powder (or add to your taste)
* salt to taste
* pitta bread/bread/chapatti (heat last)
*frying pan (the best are the non-stick ones)
Method
* heat the oil in the pan and fry the fishfingers on one side and the onions on the other side.
* keep moving onions to prevent them from burning and when they turn brown, add the chopped tomatoes. Mix and allow to cook.
* check to see if fishfingers have browned and turn over.
Note: To check if fishfingers have cooked, break or lift the batter to see if fish is white. Raw fish will be a transparent colour. Cooked fish will be an opaque white.
* add the salt and chilli powder to the onion and tomotoes.
* once fish has cooked and tomatoes have melted. Using your spatula or blunt knife, cut each fishfinger into bite size pieces.
* Now mix everything in the pan together and cook for another min or two, on the lowest heat possible.
*while you wait, heat up the pitta bread, chapatti or whatever you will use.
Note: Do not heat bread.
*Allow the fishfinger filling to cool slightly cuz by now the smell will have made you hungry and you'll burn your mouth trying to eat it quickly lol.
Now just add the filling to your choice of bread and enjoy!
Some Tips
*If you like, you can put some salad in your bread or even add sweetcorn to the filling when cooking it.
* pitta bread can be warmed in a toaster.
* pitta bread is easier to handle when eating if cut in the middle to make two separate pockets, rather than the way they do it in take-aways.
We've all had our donners in pitta bread fall apart on us havent we? lol
I hope that looked easy. It really is If any brave sis or bro attempts this, let me know how it went lol. I've never tasted arabian, somalian, turkish or food from any other country for that matter, so I can't wait to see some of your recipes. LOl, I'm feeling so hungry now.
This cake is Deeeeeeeee-Lish!! I made it just the other day and yum yum
(pic is not mine btw but it might as well be mine since my cake looked just the same )
German Nut Cake
1/2 lb margarine ( I always use butter )
4 eggs
2 cups sugar
1 teaspoon vanilla
1 cup sour cream
1 teaspoon baking powder
1/2 teaspoon salt
2 cups flour
10 ounces maraschino cherries (drained, either cut in half or left whole)
2 cups walnuts (whole half pieces)
Note (This is an important step to this cake)
3 tablespoons sugar
1/2 teaspoon cinnamon (set aside for pan dusting)
Cream together the two cups of sugar, vanilla, margarine, and eggs.
Add the sour cream and blend well.
Add the dry ingredients (except the set aside ingredients).
Blend together well.
Prepare a bundt pan by coating it well with shortening and dusting the pan with the 3 tbs sugar and the 1/2 teaspoons cinnamon.
Pour the cake batter into the pan and poke the walnuts and cherries evenly as possible down into the cake batter to distribute these two ingredients evenly.
Or you can take your chances by adding them to the batter before pouring the batter into the bundt pan.
Bake in a hot oven at 350 degrees for 1 hour and 15 minutes.
Enjoy!
Here's one of my fave black-eyed beans curry recipe..
Cheat's Method.
Thinly slice 2 small onions
Fry until light golden brown in 4 tbs oil
Add 5-6 crushed cloves of garlic
Add salt to taste
Add 3/4 tsp of tumeric powder & fry for 1 min
Add half can of tinned tomatoes
Add 1/2 tsp of red chili powder
3-4 green chillies (whole)
2 tins of black-eyed beans (drained & rinsed)
Add 1 level tsp of garam masala
Fry everything on light to medium heat until oil separates from sauce
Add 1-2 cups of water depending how thick you want final curry
Turn heat to lowest point and simmer for 15-20 minutes
Throw on some chopped coriander, stir and your done.
I love cheats methods simply because then you know that there is a longer and more permanently durable recipe also, for when the tinning and spice grinding factories go out of buisness.
But can anybody please help me to find the three day variety of making falafels? TAR wasalam
Within the Realm of King Solomon
Who could have known I was home grown
An accuser's false allegation
Did warrant only my Nation in apology for inconveniences
its shaytan leeches
who accuse
my unconscious sleep
of accusing you too cheep
I will be selling for five times three
centsiblity
Should'nt it bake a little to get it to stick together? Or is that only if its cookie dough? I cant help but think that the cookies will break apart or wont stick together well.
Also, whats a good size for a pan? 13"x9"?
yep the crumbs will stick together. you have to make sure you pat it well to the bottom of a greased pan.
yep 9" is big enough.
Method:
1. Beat butter, essence and sugar in small bowl with electric mixer until light and fluffy. Stir in sifted flour, mix to a firm dough; cover, refrigerate for 30 minutes.
2. Roll dough between sheets of greaseproof paper until 3 mm thick. Cut 3 1/2 cm rounds from dough, place rounds about 2 cm apart on greased oven trays.
3. Bake in moderate oven for about 8 minutes or until lightly coloured. Stand biscuits for a few minutes on trays, life onto wire racks to cool.
4. Spread biscuits with coffee cream, stand on wire racks until set. Dip biscuits into the chocolate, stand on foil- covered tray until set.
COFFEE CREAM:.
Sift icing sugar into bowl, stir in oil, essence and enough milk to make spreadable.
oh my that looks nice... yummy laying:
_________________________
the pictures are not mine
but this is a simple and yummy recipe...and healthy too
Ingredients
20 pieces popiah skin
Filling:
2 carrots, shredded
300g yam bean (sengkuang), shredded
100g French beans, sliced finely
100g cabbage, shredded
50g small prawns, shelled
50g shallots, sliced finely and fried till crispy
2 tbsp oil
1 tsp chopped garlic
Seasoning:
Salt to taste
Sugar to taste
Sauce (mix):
4 tbsp chilli sauce
2 tbsp mayonnaise
1 tbsp sugar
1/2 tsp ground black pepper
2 tbsp water
Pinch of salt
Method
To make filling: Heat oil and fry garlic till fragrant. Add prawns and all shredded and sliced vegetables. Cook till vegetables turn soft. Add seasoning and cook till gravy is almost dry. Remove cooked vegetables and strain to separate gravy stock.
Place two tablespoonfuls of filling on a piece of popiah skin. Roll up neatly. Arrange popiah in a tray. Pour sauce over and serve with garnish of chopped spring onions, coriander and shallot crisps.
25:36 And the true servants of the Most Merciful are those who walk the earth with humility and when the ignorant address them, they respond with words of peace.
(Not my picture, although I have made this, and it was yummy.)
Ingredients:
14 oz margarine or butter, softened
14 oz granulated suger
6 eggs
16 oz powdered suger
8 oz All Purpose flour
6 oz cocoa
2 cups chopped walnuts *
Glaze:
6 oz cup powdered sugar
2 oz cup cocoa
1 1/2 - 2 tablespoons milk
Method:
Heat oven to 350 degrees F (176 degrees C). Grease and flour 12-cup fluted tube pan or 10-inch angel food tube pan. In large bowl, beat margarine, and granulated sugar until light and fluffy.
Add eggs, one at a time, beating well after each addition.
Gradually add powdered sugar; blend well.
By hand, stir in remaining cake ingredients until well blended.
Spoon batter in prepared pan; spread evenly.
Bake at 350 degrees F (176 degrees C) for 58-62 minutes. **
Cool upright in pan on cooling rack for 3 hours. Invert onto serving plate.
Cool completely.
In small bowl, combine glaze ingredients until well blended.
Spoon over top of cake, allowing some to run down sides.
* Nuts are esstional for the success of this recipe.
** Since this cake has a soft tunnel of fudge, ordinary doneness test cannot be used. Accurate oven temperature and bake time are critical.
16 servings.
Last edited by BlissfullyJaded; 10-18-2006 at 03:02 AM.
"...You are my Walî in this world and in the Hereafter. Cause me to die as a Muslim, and join me with the righteous." [Surah Yusuf 101]
you should try eating vegetables....once in a while
25:36 And the true servants of the Most Merciful are those who walk the earth with humility and when the ignorant address them, they respond with words of peace.
^^^maybe we should create a thread dedicated for the vegetables
25:36 And the true servants of the Most Merciful are those who walk the earth with humility and when the ignorant address them, they respond with words of peace.
Lol yum@all the recipes! *feel like I'm gaining weight just by looking at them*
But never mind food is for pleasure so enjoy this traditional British roast potato recipe. Great to serve along with other snacks for Iftari.
Method.
Preheat oven to gas mark 6
Add 3 oz cooking oil to roasting tin and place on top shelf
Peel and wash potatoes (as many as you want, but you may need n' extra roasting tin)
Place in pan and add boiling water from kettle
Boil for ten minutes or just until the surface is tender
Drain water by holding lid or plate over pan (leave potatoes in pan)
Once the water has been drained, shake the pan holding the lid over it
Check if the surface of the potatoes has loosened and gone mushy.
If not shake some more.
Now add the potatoes to the hot oil in the oven
baste each spud with some of the oil using a spoon
You may have to tilt the roasting tin to do this (becareful!)
Now roast for about 45 minz or until golden brown
When done sprinkle over roughly ground black pepper and salt
Serve hot and be ready to fight over them with everyone else
^^ Ooo another potato recipe sounds simple and nice, gotta try that insha'allah
I love potatoes and so I love anything with potatoes in it, and heres one that I like
*picture isn't mine*
Greek Roasted Potatoes
8 large potatoes, peeled,cut into large wedges (about 6-7 wedges per potato)
3 cloves garlic, minced
1/2 cup olive oil
1 cup water
1 tablespoon oregano (get the mediterranean - it's the best!)
1-1 1/2 lemon, juice of (this is personal preference and depends on how juicy your lemons are)
sea salt
fresh coarse ground black pepper
Preheat oven to 440F.
Put all the ingredients into a baking pan large enough to hold them.
Season generously with sea salt and black pepper.
Make sure your hands are very clean and put them in the pan and give everything a toss to distribute.
The garlic will drop into the water/oil solution but its flavour will permeate the potatoes, and this way, it won't burn.
Bake for 40 minutes.
When a nice golden-brown crust has formed on the potatoes, give them a stir to bring the white underside up, season lightly with a bit more sea salt and pepper and just a light sprinkling of oregano.
Add 1/2 cup more water if pan appears to be getting dry, and pop back into oven to brown other side of potatoes.
This will take about another 40 minutes.
Do not be afraid of overcooking the potatoes- they will be delicious.
Note: I often melt a boullion cube in the water; if you do, make sure to cut back some on the salt
And here's another potato recipe I love........I make this for comfort food
*Picture not mine*
Rumbledthumps (isn't the name so funny)
1 lb potatoes
1 lb green cabbage or spring cabbage or kale
1 medium onion, finely chopped or 2 leeks, finely chopped (just the white part)
3 ounces butter
single cream (light table cream)
2 ounces mature cheddar cheese
chopped fresh chives
black pepper
salt
Slice the potatoes thickly and boil in salted water.
Once cooked, drain and mash.
Slice the cabbage and steam or boil gently in salted water, do not over cook!
Melt the butter in a heavy bottomed pan and cook the onions or leeks.
Once they are all completely soft, add the cooked potatoes and cabbage.
Add a little cream, season to taste and beat together.
Place the mixture in an oven safe dish, cover with shredded sharp cheddar cheese and place under a hot broiler to brown.
Garnish with chives and serve.
2 cups potatoes, boiled,peeled and mashed
4-6 slices bread, edges trimmed
2 eggs, beaten
1/2 cup onions, finely chopped
2 tablespoons coriander leaves, washed and finely chopped
1 tablespoon mint leaves, washed and finely chopped
2 green chilies, washed and finely chopped
2 tablespoons lime juice
1/4 teaspoon red chili powder
1 teaspoon knorr chicken stock powder
oil, to fry
Lightly dry roast the potatoes in a non-stick frying pan to dry out the water.
Heat 2 tsps. oil in a pan
Add onions and green chillies to it.
Saute until the onions are softened.
Add the mashed potatoes, corriander and mint leaves, red chilli powder, Knorr chicken stock powder and lime juice.
Mix well.
Remove from heat.
Spread a thick layer of potato mixture on each bread slice.
Brush over with the beaten egg (seasoned with a little Chicken stock powder).
Shallow fry in hot oil until lightly browned and cooked on both sides.
Serve hot with Tomato ketchup!
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The Cookery Club (OP)
If any brave sis or bro attempts this, let me know how it went lol. I've never tasted arabian, somalian, turkish or food from any other country for that matter, so I can't wait to see some of your recipes. LOl, I'm feeling so hungry now.
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I made it just the other day and yum yum 
)
wasalam
Umm sulaim..not so fast
)
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