A "girl food" to the new sisters around the table...
Strawberry Sour Cream Ice Cream
Ok, "kids" whose gonna wash the dishes?
It is PINK and I love it!!
*pulls out dish washing gloves from purse...* (they're pink btw)
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It is PINK and I love it!!
*pulls out dish washing gloves from purse...* (they're pink btw)
strivingobserver98
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I want to make a good smoothie for Iftar. Normally I just add milk, dates, sugar and other fruits. You have any good recipes for making an improved one?
sister herb
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As you mentioned its for Iftar, you could try this one - something with dates:
Creamy date shake
Serves 2
1/2 cup dates, pitted
1/2 whole milk yogurt
2 tablespoon heavy cream
1/2 cup whole milk
2 tablespoon honey (optional)
Remove any seeds and stems from the dates.
In a large blender combine all the ingredients and blend at least one minute or until the mixture is smooth or to the preferred texture.
Pour into glasses and serve with a straw for easier drinking.
Or these:
Moroccan Almond Milkshake
Ingredients
* 1/2 cup almonds, blanched and peeled
* 1 1/2 cups cold milk
* 3 to 4 tablespoons sugar
* splash of orange flower water
* 4 or 5 ice cubes, optional
Method
Place the blanched almonds in a blender, and process until the almonds are a fine powder. Add the milk, sugar and orange flower water, and blend on high speed to mix well. If desired, add ice cubes while the blender is running to chill the drink even more. Pour into glasses, and serve immediately.
Moroccan Avocado Milkshake
Ingredients
* 2 to 3 cups cold milk
* 1 ripe avocado
* 3 tablespoons sugar
* handful of ice (optional)
Method
Peel the avocado and cut in half. Discard the pit. Put the avocado and sugar in a blender with 1 cup of milk. Blend until very creamy and smooth.
Gradually add another cup or two of milk to make the shake as thin or as thick as you like. How much milk you need will depend on the size of the avocado.
Add a handful of ice to the blender if you like your shake well-chilled, and blend for another minute. Pour into glasses, and serve.
Source: http://theramadanblog.blogspot.fi/2009/08/ramadan-iftar-recipe-from-morocco.html
Have a tasty Iftar to you. :statisfie
Creamy date shake
Serves 2
1/2 cup dates, pitted
1/2 whole milk yogurt
2 tablespoon heavy cream
1/2 cup whole milk
2 tablespoon honey (optional)
Remove any seeds and stems from the dates.
In a large blender combine all the ingredients and blend at least one minute or until the mixture is smooth or to the preferred texture.
Pour into glasses and serve with a straw for easier drinking.
Or these:
Moroccan Almond Milkshake
Ingredients
* 1/2 cup almonds, blanched and peeled
* 1 1/2 cups cold milk
* 3 to 4 tablespoons sugar
* splash of orange flower water
* 4 or 5 ice cubes, optional
Method
Place the blanched almonds in a blender, and process until the almonds are a fine powder. Add the milk, sugar and orange flower water, and blend on high speed to mix well. If desired, add ice cubes while the blender is running to chill the drink even more. Pour into glasses, and serve immediately.
Moroccan Avocado Milkshake
Ingredients
* 2 to 3 cups cold milk
* 1 ripe avocado
* 3 tablespoons sugar
* handful of ice (optional)
Method
Peel the avocado and cut in half. Discard the pit. Put the avocado and sugar in a blender with 1 cup of milk. Blend until very creamy and smooth.
Gradually add another cup or two of milk to make the shake as thin or as thick as you like. How much milk you need will depend on the size of the avocado.
Add a handful of ice to the blender if you like your shake well-chilled, and blend for another minute. Pour into glasses, and serve.
Source: http://theramadanblog.blogspot.fi/2009/08/ramadan-iftar-recipe-from-morocco.html
Have a tasty Iftar to you. :statisfie
sister herb
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Grape Smoothie
1 cup seedless Black or Red Grapes
1/2 cup Grape Juice
1/2 cup Low Fat Yogurt
1 cup Crushed Ice
4–5 Grapes for garnishing
Directions:
1.Blend all ingredients (except garnish) until smooth and frothy.
2.Take a chilled serving glasses and pour prepared smoothie in it.
3.Garnish with whole grapes and serve.
Source: http://foodviva.com/smoothie-recipes/grape-smoothie-recipe/
Super healthy:
Banana and Spinach Smoothie
Ingredients:
Half a ripe banana
1 cup skim milk
Fresh spinach (Pack in as much as you want! I use 2 huge handfuls)
Instructions:
Just toss it all in the blender with a couple ice cubes.
Source: http://www.fannetasticfood.com/recipes/banana-spinach-smoothie/
Dairy-Free Avocado Smoothie (“Sinh to Bo”)
Ingredients:
•1 ripe avocado
•1 cup ice
•1 cup coconut milk or almond milk
•2-3 tablespoons honey or 1- 1/2 tablespoons agave nectar
•1/8 teaspoon vanilla
•organic chocolate syrup, optional
Directions:
1.Blend all ingredients until smooth.
2.If desired, put a few small spoonfuls of chocolate syrup along the inside rim of the glass. Let the syrup drip down the sides of the glass.
3.Spoon the avocado smoothie into the glass.
http://jeanetteshealthyliving.com/2...ant-avocado-mousse-with-strawberry-puree.html
1 cup seedless Black or Red Grapes
1/2 cup Grape Juice
1/2 cup Low Fat Yogurt
1 cup Crushed Ice
4–5 Grapes for garnishing
Directions:
1.Blend all ingredients (except garnish) until smooth and frothy.
2.Take a chilled serving glasses and pour prepared smoothie in it.
3.Garnish with whole grapes and serve.
Source: http://foodviva.com/smoothie-recipes/grape-smoothie-recipe/
Super healthy:
Banana and Spinach Smoothie
Ingredients:
Half a ripe banana
1 cup skim milk
Fresh spinach (Pack in as much as you want! I use 2 huge handfuls)
Instructions:
Just toss it all in the blender with a couple ice cubes.
Source: http://www.fannetasticfood.com/recipes/banana-spinach-smoothie/
Dairy-Free Avocado Smoothie (“Sinh to Bo”)
Ingredients:
•1 ripe avocado
•1 cup ice
•1 cup coconut milk or almond milk
•2-3 tablespoons honey or 1- 1/2 tablespoons agave nectar
•1/8 teaspoon vanilla
•organic chocolate syrup, optional
Directions:
1.Blend all ingredients until smooth.
2.If desired, put a few small spoonfuls of chocolate syrup along the inside rim of the glass. Let the syrup drip down the sides of the glass.
3.Spoon the avocado smoothie into the glass.
http://jeanetteshealthyliving.com/2...ant-avocado-mousse-with-strawberry-puree.html
sister herb
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Chai Tea Smoothie
2 cups milk
1/4 cup unsweetened instant tea
1/4 cup yogurt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cardamom
1/4 teaspoon ground cloves
Ice cubes
Fresh mint leaves, optional
Directions
In a blender, combine all ingredients but the ice and mint. Process until blended. Gradually add enough ice to make a thick consistency. Pour mixture into tall glasses and serve. Garnish with fresh mint, if desired.
-------------------------------------
Not a smoothie but refresh drink anyways:
Halal Pina Colada
1/2 can of Cream of Coconut
large can of pineapple chunks, reserve the juice
half cup of ice cubes
extra fruit for garnish
1. Add everything to a blender and blend until smooth. Taste; add more cream of coconut to make sweeter, more pineapple juice to make more. Garnish with extra fruit.
--------------------------------
Pina Colada Smoothie
1 cup fat free plain or vanilla yogurt
1/3 cup fresh or frozen pineapple chunks
1 medium banana, sliced
2 Tbsp. shredded unsweetened dried coconut
¼ cup low fat coconut milk
¼ cup 1% milk
ice cubes
In a blender combine all ingredients until smooth. Serve immediately.
2 cups milk
1/4 cup unsweetened instant tea
1/4 cup yogurt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cardamom
1/4 teaspoon ground cloves
Ice cubes
Fresh mint leaves, optional
Directions
In a blender, combine all ingredients but the ice and mint. Process until blended. Gradually add enough ice to make a thick consistency. Pour mixture into tall glasses and serve. Garnish with fresh mint, if desired.
-------------------------------------
Not a smoothie but refresh drink anyways:
Halal Pina Colada
1/2 can of Cream of Coconut
large can of pineapple chunks, reserve the juice
half cup of ice cubes
extra fruit for garnish
1. Add everything to a blender and blend until smooth. Taste; add more cream of coconut to make sweeter, more pineapple juice to make more. Garnish with extra fruit.
--------------------------------
Pina Colada Smoothie
1 cup fat free plain or vanilla yogurt
1/3 cup fresh or frozen pineapple chunks
1 medium banana, sliced
2 Tbsp. shredded unsweetened dried coconut
¼ cup low fat coconut milk
¼ cup 1% milk
ice cubes
In a blender combine all ingredients until smooth. Serve immediately.
فرحان;2850016 said:
A friend of mine soaks dates in milk and cashews in water over night. Drains the cashews and blends milky dates + cashews. Give it a try, you might like it.
My blender didn't blend the dates well (I didn't try cashews). So I just stick with yogurt + banana + cinnamon + vanilla essence + honey.
Sister herb posted many smoothie recipes...hope you find something you like!
strivingobserver98
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Need to try making this once! Watermelon Keg.
sister herb
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Mjaddara
A fully nutritious meal, Mjaddara is easy to make and very tasty.
Ingredients (for 4 persons)
2 cups of rice
1 cup of brown lentils
One onion
Vegetable oil
Preparation
Clean the brown lentils and boil them in a pot until they are soft and edible (15 minutes on medium heat.)
Wash the rice and cover it in hot water and leave aside until the lentils are done.
Cut the onion in stripes and fry in vegetable oil until golden brown.
Drain the water from the lentils and from the rice as well. Place the rice on top of the lentils in the pot and mix. Add a teaspoon of vegetable oil, and mix the ingredients together over medium heat for two minutes. Add salt, pepper, cumin, and cardamom to taste. Cover with hot water (1 cm above the mixture). Let simmer on low heat until the water evaporates (about 15 - 20 minutes).
Turn over (like a cake) in a big plate, and cover the top with the fried onion stripes.
Serve with yogurt and green salad.
Variation: half the onion stripes can be added to the mixture before adding the water and letting it simmer. The remaining onion stripes can be used for garnish.
Source: http://www.webgaza.net/palestine/recipes/Mjaddara.htm
A fully nutritious meal, Mjaddara is easy to make and very tasty.
Ingredients (for 4 persons)
2 cups of rice
1 cup of brown lentils
One onion
Vegetable oil
Preparation
Clean the brown lentils and boil them in a pot until they are soft and edible (15 minutes on medium heat.)
Wash the rice and cover it in hot water and leave aside until the lentils are done.
Cut the onion in stripes and fry in vegetable oil until golden brown.
Drain the water from the lentils and from the rice as well. Place the rice on top of the lentils in the pot and mix. Add a teaspoon of vegetable oil, and mix the ingredients together over medium heat for two minutes. Add salt, pepper, cumin, and cardamom to taste. Cover with hot water (1 cm above the mixture). Let simmer on low heat until the water evaporates (about 15 - 20 minutes).
Turn over (like a cake) in a big plate, and cover the top with the fried onion stripes.
Serve with yogurt and green salad.
Variation: half the onion stripes can be added to the mixture before adding the water and letting it simmer. The remaining onion stripes can be used for garnish.
Source: http://www.webgaza.net/palestine/recipes/Mjaddara.htm
sister herb
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Palestinian Musakhan
A very famous Palestinian recipe, particularly in the villages, this meal is a symbol of self-sufficiency in rural Palestine. Its ingredients are available in any village house at minimum costs, making a delicious and healthy meal.
Ingredients (for two)
6 large onions
2 "taboun bread"*
250 ml of Frying oil
1 chicken
salt, pepper, summak, allspice
Musakhan Preparation
Clean the chicken and cut it into 4 - 6 pieces.
Cut one onion in small pieces. Fry it in one table spoon oil until golden.
Add the chicken and turn it over in the pot adding salt, pepper, and allspice to taste**. Cover with water and cook until tender.
Cut four onions into small-medium size pieces. Deep-fry the onions until golden.
After the chicken is done, remove the pieces from the water and place in a grilling pan, adding one onion cut into small pieces with salt, pepper, and "summak". Grill in the oven.
To prepare the bread, spread the fried onions (and their oil) evenly onto the taboun bread. Place the chicken over the bread. Sprinkle with summak. Fried pine seeds are optional garnish. Serve hot with sour yoghurt and salad.
* Taboun bread is the traditional Palestinian bread baked over hot stones. It can be bought at some bakeries and major supermarkets. An adequate replacement is the "Shrak" bread, which is another traditional bread that is extremely thin and baked over a round hot plate.
Recipe: http://arabianmama.com/2013/03/31/palestinian-taboon-bread/
** To give an interesting taste to the chicken, add cardamom and bay leaves to the water.
Source: http://www.webgaza.net/palestine/recipes/Musakhan.htm
A very famous Palestinian recipe, particularly in the villages, this meal is a symbol of self-sufficiency in rural Palestine. Its ingredients are available in any village house at minimum costs, making a delicious and healthy meal.
Ingredients (for two)
6 large onions
2 "taboun bread"*
250 ml of Frying oil
1 chicken
salt, pepper, summak, allspice
Musakhan Preparation
Clean the chicken and cut it into 4 - 6 pieces.
Cut one onion in small pieces. Fry it in one table spoon oil until golden.
Add the chicken and turn it over in the pot adding salt, pepper, and allspice to taste**. Cover with water and cook until tender.
Cut four onions into small-medium size pieces. Deep-fry the onions until golden.
After the chicken is done, remove the pieces from the water and place in a grilling pan, adding one onion cut into small pieces with salt, pepper, and "summak". Grill in the oven.
To prepare the bread, spread the fried onions (and their oil) evenly onto the taboun bread. Place the chicken over the bread. Sprinkle with summak. Fried pine seeds are optional garnish. Serve hot with sour yoghurt and salad.
* Taboun bread is the traditional Palestinian bread baked over hot stones. It can be bought at some bakeries and major supermarkets. An adequate replacement is the "Shrak" bread, which is another traditional bread that is extremely thin and baked over a round hot plate.
Recipe: http://arabianmama.com/2013/03/31/palestinian-taboon-bread/
** To give an interesting taste to the chicken, add cardamom and bay leaves to the water.
Source: http://www.webgaza.net/palestine/recipes/Musakhan.htm
sister herb
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This is specially to sister Lady A as she loves pink:
Rose Petal Syrup
2 cups water (distilled or fresh spring water is best)
4 cups fresh edible rose petals
2 cups white sugar
2 -3 drops food coloring (optional)
Heat the water to a boil, add the sugar and turn off the heat.
Add the rose petals, cover, turn heat to low, and let simmer for one hour until thick and syrupy. Stir in food coloring of choice.
Strain through a filter and pour into clean (preferably sterilized) bottles, cap them and refrigerate for up to 3 weeks. May be frozen.
Note: The darker the petals, the darker the syrup. Adding orange or yellow petals can make it brownish so a few drops of food coloring can come in handy if you think you need it.
Try it with orange blossoms, lavender, lemon balm, red clover or rosemary (no stems). Serve in teas or lemonade. Great drizzled over pancakes, pound cake, fruit or ice cream! Thicken with confectioner's sugar for a cookie or cake glaze. A great base for rose jelly, and makes wonderful gifts!
P.S. You can make a simple undistilled version of orange blossom water or rose water by omitting the sugar in this recipe.
Source: http://www.food.com/recipe/cottage-garden-rose-petal-syrup-sweetened-rose-water-373621
Rose Petal Syrup
2 cups water (distilled or fresh spring water is best)
4 cups fresh edible rose petals
2 cups white sugar
2 -3 drops food coloring (optional)
Heat the water to a boil, add the sugar and turn off the heat.
Add the rose petals, cover, turn heat to low, and let simmer for one hour until thick and syrupy. Stir in food coloring of choice.
Strain through a filter and pour into clean (preferably sterilized) bottles, cap them and refrigerate for up to 3 weeks. May be frozen.
Note: The darker the petals, the darker the syrup. Adding orange or yellow petals can make it brownish so a few drops of food coloring can come in handy if you think you need it.
Try it with orange blossoms, lavender, lemon balm, red clover or rosemary (no stems). Serve in teas or lemonade. Great drizzled over pancakes, pound cake, fruit or ice cream! Thicken with confectioner's sugar for a cookie or cake glaze. A great base for rose jelly, and makes wonderful gifts!
P.S. You can make a simple undistilled version of orange blossom water or rose water by omitting the sugar in this recipe.
Source: http://www.food.com/recipe/cottage-garden-rose-petal-syrup-sweetened-rose-water-373621
sister herb
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Saffron Mousse
Serves 6
Ingredients
2 cups whipping cream
4 tablespoon finely powdered sugar
1/4 teaspoon saffron
1 tablespoon warm milk
½ tablespoon fresh ground cardamom powder
Ingredients for the Garnish
roasted almonds flakes (optional)
Directions
Refrigerate the empty serving bowls for 30 minutes.
Heat up a small pan for two minutes then turn off the flame. Place this saffron strands in the pan for 30 seconds. Remove and slightly crush in mortar and pestle. Transfer to a medium size bowl and add milk. Set aside.
Beat the cream in a chilled bowl with a whisk or electrical mixer just until it forms soft peaks. Add the saffron and milk mixture along with powdered sugar and cardamom powder. Beat for another 20 seconds.
Scoop this mixture into serving bowls or cups and garnish if you like. Serve chilled
Source: http://myhalalkitchen.com/saffron-mousse/
Serves 6
Ingredients
2 cups whipping cream
4 tablespoon finely powdered sugar
1/4 teaspoon saffron
1 tablespoon warm milk
½ tablespoon fresh ground cardamom powder
Ingredients for the Garnish
roasted almonds flakes (optional)
Directions
Refrigerate the empty serving bowls for 30 minutes.
Heat up a small pan for two minutes then turn off the flame. Place this saffron strands in the pan for 30 seconds. Remove and slightly crush in mortar and pestle. Transfer to a medium size bowl and add milk. Set aside.
Beat the cream in a chilled bowl with a whisk or electrical mixer just until it forms soft peaks. Add the saffron and milk mixture along with powdered sugar and cardamom powder. Beat for another 20 seconds.
Scoop this mixture into serving bowls or cups and garnish if you like. Serve chilled
Source: http://myhalalkitchen.com/saffron-mousse/
sister herb
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Bilberry/Blueberry Oat Pie
100 g butter or margarine
100 ml sugar
1 egg
300 ml oatmeals
100 ml wheat flour
1 tsp baking powder
500 ml bilberries or blueberries
(1 tablespoon sugar)
Cream together softened margarine or butter and sugar in the bowl. Add the egg. Mix dry ingreadients together, then add to the bowl. Stir gently. Spread to the greased pie dish. Add bilberries/blueberries. Add sugar if desired. Bake at +175 C for 30 minutes.
100 g butter or margarine
100 ml sugar
1 egg
300 ml oatmeals
100 ml wheat flour
1 tsp baking powder
500 ml bilberries or blueberries
(1 tablespoon sugar)
Cream together softened margarine or butter and sugar in the bowl. Add the egg. Mix dry ingreadients together, then add to the bowl. Stir gently. Spread to the greased pie dish. Add bilberries/blueberries. Add sugar if desired. Bake at +175 C for 30 minutes.
Last edited:
Just saw this...OMG! Love ittt!! Thank you Sister Herb! I'm gonna have to try this one day :sunny:
This is specially to sister Lady A as she loves pink:
Rose Petal Syrup
2 cups water (distilled or fresh spring water is best)
4 cups fresh edible rose petals
2 cups white sugar
2 -3 drops food coloring (optional)
Heat the water to a boil, add the sugar and turn off the heat.
Add the rose petals, cover, turn heat to low, and let simmer for one hour until thick and syrupy. Stir in food coloring of choice.
Strain through a filter and pour into clean (preferably sterilized) bottles, cap them and refrigerate for up to 3 weeks. May be frozen.
Note: The darker the petals, the darker the syrup. Adding orange or yellow petals can make it brownish so a few drops of food coloring can come in handy if you think you need it.
Try it with orange blossoms, lavender, lemon balm, red clover or rosemary (no stems). Serve in teas or lemonade. Great drizzled over pancakes, pound cake, fruit or ice cream! Thicken with confectioner's sugar for a cookie or cake glaze. A great base for rose jelly, and makes wonderful gifts!
P.S. You can make a simple undistilled version of orange blossom water or rose water by omitting the sugar in this recipe.
Source: http://www.food.com/recipe/cottage-garden-rose-petal-syrup-sweetened-rose-water-373621
sister herb
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Nice if you liked it. Don´t forget then to invite me to rose petal syrup tea party. I might bring some cookies. :giggling:
sister herb
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Harvest Pie
1 squash
2 little onions
2 sweet paprikas
2 carrots, grated
1 egg
2 dl cream or sour cream
handfull fresh herbs (basil, thyme, oregano or what ever you have)
pinch of salt and white pepper
On the top: grated cheese
For crust: frozen puff pastry
Put puff pastry as the bottom to the pie casserole.
Cut squash, onions and paprikas into cubes. Cook in pan with olive oil until they are soft. Season with salt and white pepper.
Mix all filling ingredients, pour to pie casserole, spread on top with grated cheese. Bake +225 C (+437 F) 30 minutes.
1 squash
2 little onions
2 sweet paprikas
2 carrots, grated
1 egg
2 dl cream or sour cream
handfull fresh herbs (basil, thyme, oregano or what ever you have)
pinch of salt and white pepper
On the top: grated cheese
For crust: frozen puff pastry
Put puff pastry as the bottom to the pie casserole.
Cut squash, onions and paprikas into cubes. Cook in pan with olive oil until they are soft. Season with salt and white pepper.
Mix all filling ingredients, pour to pie casserole, spread on top with grated cheese. Bake +225 C (+437 F) 30 minutes.
sister herb
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Hi all, lovely thread, so bright and cozy I must say:Alhumdill.
Sister Herb all your pics in your posts? Looks lovely masha'allah
Salam alaykum
Thanks dear sister. You are welcome to this thread and if you have some tasty ideas, tips or recipes, please share them with us.
Wa alaikum salam thanks for the welcome. I think its my first visit onto this thread, strange I know lol. I will have a browse through and share any tips that come to mind thanks again sis.
sister herb
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Rhubarb Tart
125 g butter
1,5 dl sugar (0.6 cup)
1 egg
2,5 dl wheat flour (1 cup)
1 teaspoon baking powder
(2 teaspoon vanilla sugar)
1/2 liter rhubarb pieces (2 cups)
2 tablespoon brown sugar
2 eggs
1/2 dl sugar (0.2 cup)
1/2 dl cream
1/2 dl milk
Cream together the butter and sugar. Add the egg. Mix the flour, baking powder and add to the mixture. Pour into a greased baking dish.
Add the pieces of rhubarb and brown sugar. Bake at +175 C/+347 F for 20 minutes. Take out of the oven. Add the egg-sugar-milk-cream mixture. Bake for another 10 to 15 minutes that the egg-cream mixture firms up and gets color.
Source: my own recipe book
125 g butter
1,5 dl sugar (0.6 cup)
1 egg
2,5 dl wheat flour (1 cup)
1 teaspoon baking powder
(2 teaspoon vanilla sugar)
1/2 liter rhubarb pieces (2 cups)
2 tablespoon brown sugar
2 eggs
1/2 dl sugar (0.2 cup)
1/2 dl cream
1/2 dl milk
Cream together the butter and sugar. Add the egg. Mix the flour, baking powder and add to the mixture. Pour into a greased baking dish.
Add the pieces of rhubarb and brown sugar. Bake at +175 C/+347 F for 20 minutes. Take out of the oven. Add the egg-sugar-milk-cream mixture. Bake for another 10 to 15 minutes that the egg-cream mixture firms up and gets color.
Source: my own recipe book