IB Kitchen Club

Papaya Tutti Frutti

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Tutti frutti means “all fruits” in Italian. It is a candy made by dicing up dried mango, papaya, apricots, cherries and other fleshy fruits and preserving them in brandy. Classically tutti frutti is used in ice cream and confections like spumoni. Spumoni is a special Italian dessert made of layers of ice cream, whipped cream, candied fruit and nuts.

Indian tutti fruity or tutti fruity is often used in making cake, cookies, biscuits and ice cream. Usually it is easily available in market. If it gets hard to find tutti fruity in market make it in your home with ease.

Here we are going to make use of raw papaya to make a yummy tutti frutti which is very easy to make with less ingredients.

Ingredients

Granulated sugar - 2 cups
Raw papaya - 400 gm
Food colour - Green,yellow and red - 1-2 pinch
Vanilla essence - 1-2 drops

Method

Step 1
Peel the papaya, remove stalk and skin part of the raw papaya. Remove the seeds and soft white layer in the the inner part of papaya. Cut the papaya into small pieces as small as possible.

Step 2
Take enough water in a deep pan to blanch the papaya. When the water boils add the papaya pieces and cover and cook for 3 mins. After 3 mins turn off the stove and let them sit for 5 mins covered. After 5 mins remove the cover off and in this stage they become transparent and strain the papaya .

Step 3
In another pan add sugar and 2 cups water. Boil them till the sugar dissolves. After the sugar completely dissolves add the strained papaya pieces to it . Now cook them till the sugar syrup form one string consistency, it should become thick. Stir them in between.

Step 4
Once the one string consistency is attained remove the pan from stove and add 2-3 drops of vanilla essence. Now we are going to divide the papaya dipped in sugar syrup in to three parts as I am going to make them to three different colours.

Step 5
Take three bowls add 1-2 pinch of red, yellow and green food colour respectively. Now add half of the papaya with syrup in red colour and half in the green colour,and half to the yellow colour.

Step 6
Let it sit for 24 hours so that the tutti frutti soaks well in the colour and sugar. After 24 hours strain the papaya completely from the syrup.

Step 7
Now spread the papaya pieces on a kitchen towel or a wire net dry them on open air till they are not sticky when you touch them . Note: It is better to use a wire rack especially in winter so that it dries of soon from all the sides.

Step 8
Store them in an air tight container when they are nice and dry and use them in cakes, cookies, pudding and ice creams.

Step 9
Yummy Tutti Frutti is ready to use.

Source: http://dinetable.com/recipe/tutti-frutti-or-candied-raw-papaya-recipe/
 
Banana Sheera (Indian-style sweets, banana and semolina pudding)

http://spiceinthecity.files.wordpress.com/2013/10/dsc_0176.jpg?w=600&h=400

Ingredients:
1 cup Semolina (Sooji/ Rava)
2-3 very ripe Bananas, chopped
10 Cashew nuts, chopped
10-12 Raisins
2 Cardamoms, seeds powdered
3 tablespoons + 1 teaspoon Ghee
4 tablespoons Sugar (add more or less, as required)
2 cups Milk

Directions:

In a pan, dry roast the semolina over a low heat till fragrant. Do not brown the semolina. Keep aside.

In the same pan, heat 1 teaspoon ghee and fry the chopped cashew nuts and raisins. Empty onto a plate and keep aside.

In the same pan, heat the rest of the ghee and add the roasted semolina and fry for 2-3 minutes till the semolina starts browning slightly.

Add chopped bananas and cook for a few minutes.

Add the hot milk and keep stirring till the mass comes together and the milk starts getting absorbed into the semolina.

Add the sugar and mix well.

Add the fried cashew nuts and raisins. Add the powdered cardamom.

Simmer for 2-3 minutes, while stirring continuously.

Serve the banana sheera hot or warm.

Source: http://spiceinthecity.wordpress.com/category/desserts/page/2/
 
Caramel Syrup

ice+cream+with+caramel+syrup.jpg
http://3.bp.blogspot.com/-FHYKMqnyH...6yBWa1g/s640/ice+cream+with+caramel+syrup.jpg

3/4 cup evaporated milk
3/4 tablespoon vinegar
1 cup granulated sugar
1/2 cup brown sugar
1 stick salted butter
2 tablespoons corn syrup
1 teaspoon baking soda
1 teaspoon vanilla

Add 3/4 tablespoon of vinegar to 3/4 cup of evaporated milk and let it sit for about 5 minutes. While waiting, put the sugars, butter and corn syrup in a large pot. Start to warm over medium heat. Once the 5 minutes is up, add the evaporate milk mixture and the baking soda. The mixture foams up so make sure your pot is large enough. Bring to a boil over medium heat and then turn down to low. Cook on low for about 8 minutes stirring constantly. I used a flat bottom wooden spoon to stir and scrape the bottom. As the caramel cooks, it turns into a lovely golden color. It will darken more when the vanilla is added. Remove from heat and add the vanilla. Mix well.

Source: http://www.thegunnysack.com/2012/06/ice-cream-topping-recipe-caramel-syrup.html
 
Apple Carrot Zucchini Bread - Gardener´s Bread

http://2jdrz2dngiz2lydmrg17fj1ee6.w...wp-content/uploads/2013/07/zucchini-bread.jpg

1 cup unsalted butter, melted
2 cups granulatd sugar
3 eggs, room temperature
1/4 cup fresh orange juice
1 Tbls vanilla extract
3 1/4 all-purpose flour
1/2 tsp salt
2 1/2 tsp baking powder
3/4 tsp baking soda
1 Tbls cinnmamon
pinch of ground cloves
pinch of ground nutmeg
2 cups shredded carrots
1 cup shredded zucchini (unpeeled)
1 cup diced, peeled apple
1/2 cup pecans, chopped (optional)

Frosting
1/2 cup cream cheese, softened
1/4 unsalted butter, softened
2 - 3 cups powdered sugar
1-3 Tbls orange juice as needed

Instructions

Preheat oven to 350 degrees F/175 C.
Grease and flour two 8x4 inch loaf pans.
Blend butter, sugar, egg, orange juice, and vanilla together.
Combine flour, salt, baking powder, baking soda, cinnamon, cloves, and nutmeg together.
Fold dry ingredients into wet along with carrots, zucchini, apples, and pecans.
Pour into prepared pans.
Bake until golden brown, approximately 1 hour, or until loaves spring back when gently pressed with fingers.
Let cool before icing.

Frosting

Cream together cream cheese and butter. Add in powdered sugar and continue mixing. Drizzle in orange juice until desired consistency is achieved.
Frost bread and enjoy!

http://www.momontimeout.com/2013/07/carrot-zucchini-apple-bread-recipe/
 
Herbal Cough Drops


Coughs can sometimes be the most debilitating part of a cold or flu. Persistent coughs can keep someone from sleeping and cause a lot of pain. Generally we don’t want to suppress a cough unless it is a last resort to restore someone’s sanity. Instead we may employ herbs to support a cough, thus helping to relieve it. A conversation about herbal stimulating and relaxing expectorants as well as demulcents and anti-spasmodics could be an article in itself! Instead I leave you with this recipe, a hard candy type cough drop, great for those tickly, persistent coughs that can keep you up at night.

http://1.bp.blogspot.com/-56fq-a8xOns/UL0ox3Q8L1I/AAAAAAAACms/7MHCpI99rZo/s640/HerbalCoughDrops.jpg

Ingredients

1/2 cup of super strong herbal tea

2 cups of sugar

3/4 cups of black strap molasses


also useful is a candy thermometer and a hard candy mold


(I know what you are thinking, yes, this recipe does call for a lot of sugar. It is not an appropriate recipe from someone with blood sugar issues.)


To begin prepare your hard candy molds for the mixture OR grease a cookie sheet. Also have a small cup of cold water nearby.

The 1/2 cup of super strong herbal tea can use a variety of different herbs. My latest favorite is equal parts bee balm (Monarda spp.), sage (Salvia officinalis) and rosemary (Rosmarinus officinalis). Horehound (Marrubium vulgare) is, of course, famous as a cough drop as well.

To make these, blend all ingredients in a medium to large saucepan. Stir constantly on high heat until the temperature reaches 300 degrees F / 149 C, OR the mixture solidifies when dropped into the cool water.

Once it is ready, pour into the hard candy molds (or greased cookie sheet), let cool and then store until needed. Some people coat each piece of candy with powdered sugar to keep it from sticking to one another. Powdered herbs (rose petals, yum!) can be used as well.

http://www.methowvalleyherbs.com/2012/12/creating-herbal-medicine-chest-for-cold.html
 
Tasty Minced Meat Quick Style

I made the above recipe with my Mom the other day and it went down a treat.

500g of minced meat (chicken or lamb, we used lamb).

2 large onions, finely chopped.

4 fresh tomatoes or a 300g tub of tomato passata sauce.

2 table spoons of oil.

2 cloves of garlic.

Spices including salt, turmeric, chillie, paprika (for the red colour) and any other spices you may wish to add.

The method is really easy. Put the oil in a cooking pot, followed by the onions which you need to brown. Add the minced meat and mix well. Add all the other ingredients and it's done in about 15 to 30 minutes. No huge processes to follow and no tadka to make (coming from a Gujerati family, you processes normally take a day or two!). Perfect for a busy lady or gent who doesn't have too much time on their hands.

You can have the above with chappatis, or rice. You could even make chuck in some spaghetti and make spaghetti bolognaise with it. Or if you are feeling adventurous, get a long piece of bread (what do they call them, pourboys or something) and make a nice long sub sandwich with additional toppings.
 
Salaams all.

Just to say my Mom absolutely loves all the recipes you guys have posted on here. She is fascinated with the end products. She thinks you are all super intelligent and fabulous cooks.

Thanks so much to all of you for bringing a smile of happiness to my Mom's face.
 
Wa alaykumussalam

Nice to know that your Mom likes these recipes. Send my salam to her. Here is one more:

Snowman Chocolate Mousse

brooke-mclays-snowman-shots-on-babble1.jpg

You need:

chocolate mousse
vanilla ice cream
cookie crumbs
slices of carrot

Create your snowmen like in the picture. If you don´t like to make it as snowman- like, just leave nose and eyes away and decorate it by cookies crumbs. Then it is Ice cream chocolate mousse.

other_minisnoman.gif

Chocolate Mousse

5 ounces bittersweet chocolate, coarsely chopped
3 ounces milk chocolate, coarsely chopped
1/3 cup whole milk
3 tbsp granulated sugar
1/2 tsp vanilla extract (make sure you use only halal one)

Place both chocolates in the bowl of a food processor and process until finely ground. Leave the chocolate in the bowl.

Combine the milk and sugar in a small saucepan and bring to a boil over medium heat. With the food processor running, pour the hot milk mixture through the feed tube and process until the chocolate is completely melted. Scrape down the sides of the bowl, add the vanilla, and process until blended. Scrape mixture into a large bowl.

Gently fold one-third of the remaining whipped cream into the chocolate. Fold in the rest of the whipped cream until completely blended. Scrape the chocolate mousse over the peanut butter mousse layer. Loosely cover the cake and freeze for at least 1 hour, until firm.
 
Salaams.

Sister Herb, she says Walaykumsalam. Bless her, she doesn't understand the Internet and she thought I was talking to you on the phone.

Please make dua for us, we are going through some very trying times.

Anyway, back to the cookery section, sorry I have taken over with my chat chat.
 
Halal Marshmallow Snowmen in the Hot Chocolate Bath

http://i41.tinypic.com/5nlq29.jpg

Make your hot chocolate as you normally would, throw some whipped cream on top, throw in a candy cane (they dissolve in the hot chocolate and make it taste minty, yum!) and toss some food marker decorated marshmallows on top.

Halal Marshmallows

400 g (14 oz) sugar
200 g (7 oz) golden syrup or light corn syrup
50 g (2 oz) icing (confectioners) sugar
50 g (2 oz) cornflour (cornstarch)
2 tbsp gelatine (halal) or agar agar
¼ tsp salt
1 tsp flavouring
½ tsp food colouring
Vegetable oil

Place the cornstarch and icing sugar in a bowl and mix well.

Place 120 ml (4 fl oz) of cold water in the bowl of a food mixer. Sprinkle on the gelatine and allow it to “bloom” for 10-15 minutes.

Add 60 ml (2 fl oz) of water to a pan and pour in the sugar and the corn syrup. Bring to the boil.

Continue to boil gently. When the temperature of the sugar reaches 120°C (250°F) remove it from the heat.

Turn on the food mixer to a low speed. Slowly pour the sugar mixture into the water/gelatine mixture.

Once all the sugar has been added, add the salt and whisk at high speed for about 10 minutes. The mixture should turn pale and may even start to climb up the mixing blades!

Stop the mixer. Add in your chosen flavouring and food colouring and restart the mixer. Stop when the mixture is homogenous.

Lightly oil a flat-bottomed dish and line with baking paper. Lightly oil the baking paper and dust with the icing sugar/cornstarch mixture. Pour in the marshmallow mixture and leave to set for a few hours.

Lift the marshmallow out of the dish and place upside-down on a surface dusted with the icing sugar/cornstarch mixture.

Peel off the baking paper.

Lightly oil a knife or, better yet, a pizza cutter and cut the marshmallow into squares.

Dredge each square in the icing sugar/cornstarch mixture and knock off any excess. Store in an airtight container.

Tips

If you are using an alternative to gelatine please read and follow the general instructions for use on the packet. You may need to predissolve the substance.

There are all sorts of things you can use to flavour marshmallow:

– Peppermint oil
– Vanilla essence
– Rose water
– Orange water

http://4.bp.blogspot.com/-lF0qtLwv9...n+Face+Marshmallows+Free+Printable+Lables.jpg
 
Rose Petal & Pistachio Meringues

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Ingredients

4 egg whites, at room temperature
2 tsp rose water
60g shelled, unsalted pistachios, roughly chopped

Rose Petal Sugar

240g caster sugar
small handful of rose petals

In order to make these meringues you will need to make the rose petal a week or two in advance. I washed my rose petals first but if you do this they need to be thoroughly dry before using them. Put the sugar and rose petals in a pestle and mortar and gently bash them together before tipping both the petals and sugar into a dry jar which should then be sealed.

Whenever you make meringues always ensure there is no grease in the bowl or on the whisk, they should be really clean. Prepare a baking sheet or tray with baking parchment which should be non-stick and preheat the oven to 150c/130c fan/gas 2.

Seperate the eggs into whites and yolks and then put the 4 egg whites in your clean bowl, beat until stiff. Add the rose petal sugar, a spoonful at a time, to the egg whites whilst whisking. Beat well after each spoonful until you have added all the sugar, this should make the mixture stiff and glossy.

Add the rosewater...the initial recipe said 1 tsp but the meringues didn't necessarily taste that much of rose, so if I was going to make these again I might add 2 tsp...but you can choose. Also add two thirds of the pistachios and fold them in with a metal spoon.

The mixture is now ready, spoon it onto the baking tray in large dollops. Scatter the remaining third of the pistachios over the top of the meringues before putting them straight in the oven. As soon as they go in you should turn the temperature down to 110c/90c fan/gas 1/4. Bake the meringues for an hour and a quarter, you should be able to lift them off the baking sheet without them sticking. Finally, turn off the oven and leave the meringues in until they dry out and the oven temperature has cooled. This could even be overnight. These meringues will keep in an airtight tin for 3-4 days.

Source: http://lauralovescakes.blogspot.fi/2012/12/rose-petal-pistachio-meringues.html
 
Happy Face Cookies :giggling: Smiley Cookies

http://www.palsharing.com/i/00035/1n781vwkjdt8.jpg

Yield: about 2 dozen large cookies


For the cookies:
4 cups (16 oz.) cake flour

½ tsp. baking powder

½ tsp. salt

16 tbsp. (2 sticks) unsalted butter, softened but still cool

1¾ cups (12¼ oz.) sugar

2 large eggs, at room temperature

1 tsp. vanilla extract

1 cup milk


Preheat the oven to 375 F/190 C. Line 2 large baking sheets with parchment paper. In a large bowl combine the flour, baking powder and salt. Whisk to combine, and set aside.

In the bowl of an electric mixer, beat the butter on medium speed until smooth and creamy, about 30 seconds. Add in the sugar gradually, increasing the speed to medium-high and beating until light and fluffy, about 3 minutes. Scrape down the sides of the bowl. Blend in the eggs and vanilla at medium speed until combined, about 30 seconds. With the mixer on low speed, beginning and ending with the flour mixture, alternately add the flour mixture in four additions and the milk in 3 additions just until combined.

Using a ¼-cup measuring cup and a spoon (or a 1/4 cup scoop), place six ¼-cup mounds of dough a generous 2 inches apart on each baking sheet. (The “dough” will seem more like cake batter, and you will probably think you went wrong somewhere. Don’t worry, it’s supposed to be thin but still scoopable – think the texture of sour cream.)

With moistened fingers, gently press each mound of dough into a disk 2½ inches wide and ¾ inch thick. Bake until the centers of the cookies are firm and the edges are just beginning to brown, about 18-20 minutes, rotating the baking pans halfway through the baking time or baking only one pan at a time if your oven heat is somewhat uneven – the batter will hold while you bake the batches. Cool the cookies on the baking sheets for 2 minutes. Use a wide spatula to transfer the cookies to a wire rack. Repeat with the remaining dough. Let cookies cool completely before icing.


For the vanilla icing:

¼ cup light corn syrup

1/3 cup water

5 cups (20 oz.) confectioners’ sugar

½ tsp. vanilla extract

food coloring (yellow or other color of your choice)


For the chocolate icing:

3 oz. chocolate chips

1 tbsp. unsweetened cocoa powder

Milk, as needed (about 1 tbsp.)

3/4 cup of the vanilla icing


To make the icing, melt the chocolate in a medium bowl set over a saucepan of simmering water or on low heat in a microwave safe bowl. Remove from the heat and set aside. In a medium saucepan, combine the corn syrup and water and bring to a boil or alternatively bring to a boil in a large glass measuring cup in the microwave. Remove from the heat and whisk in the confectioners’ sugar and vanilla until combined. Remove 3/4 cup of the icing to use in the chocolate glaze, then whisk in enough of your food coloring of choice to get the color shade you want.


To make the chocolate icing, transfer ¾ cup of the vanilla icing to the bowl with the melted chocolate and stir to combine.

Whisk in the cocoa powder and milk as needed to make a lightly thin, but pipeable glaze. Set aside.


To glaze the cookies, place the cookies on wire racks set over waxed paper or foil. Use a small offset spatula to spread about 2 tablespoons of the vanilla icing on half the flat side (bottom) of each cookie. Tilt the cookie and run the spatula around the edge to scrape off excess icing. Allow to harden slightly, only about 5 minutes, before piping the chocolate on. To pipe the chocolate, stir the glaze to loosen it enough to place it in a quart size plastic zip top bag. Snip a small corner off the bag just small enough to pipe. Pipe your designs on the cookie while the coloring glaze is just slightly set – this will let the chocolate set into the vanilla glaze but without letting it spread too much. Notes: If either of the icings begins to thicken, stir in milk 1 teaspoon at a time as needed. Allow the decorated cookies to set at least 1 hour before serving. The cookies can be stored in an airtight container layered between sheets of parchment paper for up to 3 days.


Source: http://www.phemomenon.com/happy-face-cookies/
 
Can anyone give me any recipe on how to make your milk thicker:creamier something fast please (I think i am a little lazy ;D )
JazakaAllahu khair
 
Can anyone give me an avocado recipe for breakfast? Something very easy to cook, not very complicated. Thank you.
 
Tania said:
Can anyone give me an avocado recipe for breakfast? Something very easy to cook, not very complicated. Thank you.
Click to expand...

I have something: avocado, breakfast and easy.

Eggs Baked in Avocado

http://1.bp.blogspot.com/-XhqwY0K2zZo/UHvRGFy77oI/AAAAAAAADcc/iA8m963vrW4/s1600/Main+pic.JPG

Servings: 1

1 small egg
1 slice of avokado
sea salt
black pepper

1. Scrape off some avocado to create more space to contain one egg.
2. Crack egg in a separate bowl rather than directly onto the avocado. This way you can control how much of the whites to pour in.

Bake it in the oven at 180C for about 15 minutes. Before serving, sprinkle some sea salt and cracked black pepper over the eggs.

Note: If egg is too large or egg white has too much, result may looks as:

http://3.bp.blogspot.com/-lPaxSAYvGKQ/UHvVHyVYYqI/AAAAAAAADeU/TxtdTPo8ZYQ/s1600/Initial.JPG

But no problem, it is tasty anyways.

Source: http://phonghongbakes.blogspot.fi/2012/11/eggs-baked-in-avocado.html
 
sister herb said:
For what kind of food/drink you need thicker milk? Some techniques:
Click to expand...
I want to drink it and make it taste creamier and make the texture thicker (maybe like a milkshake/smoothie) heard mixing butter (but just how I don't know) with it is good and I want to drink the milk as it is and if it helps I have both pasteurized milk and raw (might need to boil it hough) anything would be appreciated
JazakaAllahu khair
And May Allah (swt) reward all of you fo your efforts
Aameen
 

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