IB Kitchen Club

LaSorcia said:
Do you mean Middle Eastern/North African recipes? I love Moroccan food, but tagines take a loooong time to cook, so I don't make them very often. I will try to remember to post one if I cook it. I don't eat piggies and I won't be posting dishes with alcohol or vanilla extract or anything like that.

By the way, if anyone has a good recipe for jeweled rice, and knows where I can buy the proper sugar for it, I'd appreciate it!
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I the jeweled rice seems good I don't know how they make it inshallah one of the sisters will give you the recipe
 
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I've had to cook a lot lately, since my husband has had to work a lot. Please pray Allah's mercy on my family lol. Actually, I think it is a miracle what a good chef I have become. Really, if you knew my upbringing and past cooking skills, you would agree!

So, here's what I cooked today:

Veggie couscous

Cook 1 cup of pearl couscous according to directions. I boil 1.25 cups of water with some salt and olive oil. Then I add the couscous, turn of the heat, stir and put on a lid for 10 minutes.

For the veggies: I used 4 red peppers, finely chopped and around 8 oz mushrooms. Put them in a skillet with olive oil. For herbs, I added salt, black pepper, fresh oregano, dried oregano, basil and cilantro. I cooked them until softened. I am a person who gets distracted from cooking, so I cook them over low heat for a long time. You can probably cook them a lot quicker over higher heat if you stay there and watch them.

Once the veggies and couscous are cooked, add the couscous to the skillet with the veggies and stir well. Delicious, filling and healthy. :statisfie
 
Rhubarb Tart

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4 eggs

4 dl sugar

3 dl milk

150 g butter

6 dl wheat flour

3 tsp baking powder

1 liter rhubarb pieces

sugar, cinnamon

Beat the eggs and sugar. Melt the butter, mix it with milk. Add to the egg foam sugar alternately butter-milk mixture and flour with baking powder.
Pour into a casserole dish, spread on top the rhubarbs. Sprinkle with sugar and cinnamon.

Bake at +200C for half an hour.

Serve with vanilla sauce or with ice cream.

*Note: If you haven´t rhubarbs, use apples or berries (if you use berries, leave cinnamon away).
 
^ You make such tempting recipes. My garden rhubarb died this year after 8 years. :( So, I'll have to get some from the grocery store if I want to make it.
 
My rhubarb died too at the spring (or maybe it was at the last autumn) but I planted 3 new ones and they have grown well during the summer.

There they grow:

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I just cooked my own egg sandwich and my stomach is not saying I did a good job+o(
 
Aaqib said:
I just cooked my own egg sandwich and my stomach is not saying I did a good job+o(
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What kind did you make? Fried, omelet, scrambled, boiled, poached? Personally, I like eggs best when it's fried, sunny-side up style.

Once upon a time I used to work in a restaurant/take-away, so I know how to cook and bake. Alhamdulillaah.
 
Huzaifah ibn Adam said:
What kind did you make? Fried, omelet, scrambled, boiled, poached? Personally, I like eggs best when it's fried, sunny-side up style.

Once upon a time I used to work in a restaurant/take-away, so I know how to cook and bake. Alhamdulillaah.
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Fried, and I think I got a piece of eggshell in my teeth!

Mashallah that's great :)

Bake a cake?
 
Aaqib said:
Fried, and I think I got a piece of eggshell in my teeth!

Mashallah that's great :)

Bake a cake?
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Cakes, cupcakes, milk-tarts (one of my favourites), Hungarian tarts (another favourite), cheesecake, pizzas (chicken pizzas are the best), pies, biscuits (various kinds), pancakes, crumpets, scones, etc. I've made all of them.
 
Huzaifah ibn Adam said:
Cakes, cupcakes, milk-tarts (one of my favourites), Hungarian tarts (another favourite), cheesecake, pizzas (chicken pizzas are the best), pies, biscuits (various kinds), pancakes, crumpets, scones, etc. I've made all of them.
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Masha'Allah, cooking is a skill - and I think especially baking is pretty much a science.

My baking is touch and go, I'm still practising (and not very good either) so I make a lot of mistakes. Alhamdulillah for a family which eats my mistakes with little complaints.
 
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Aaqib said:
I just cooked my own egg sandwich and my stomach is not saying I did a good job+o(
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Did you undercook the egg bro? My little sis once tried to fry an egg and if the heat is on too high the outside layer can cook much faster whilst the inner part is still runny and raw.

btw, I prefer scrambled eggs - and there's nothing better than eating an egg which was layed just that day. :)
 
Huzaifah ibn Adam said:
Cakes, cupcakes, milk-tarts (one of my favourites), Hungarian tarts (another favourite), cheesecake, pizzas (chicken pizzas are the best), pies, biscuits (various kinds), pancakes, crumpets, scones, etc. I've made all of them.
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Milk tarts? Seem nice, and it's specifically South African.
 
noraina said:
Did you undercook the egg bro? My little sis once tried to fry an egg and if the heat is on too high the outside layer can cook much faster whilst the inner part is still runny and raw.

btw, I prefer scrambled eggs - and there's nothing better than eating an egg which was layed just that day. :)
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Possibly, I don't know as of now though. My stomach seems fine right now so it's all good.

Oh that seems pretty nice :)
 
noraina said:
Did you undercook the egg bro? My little sis once tried to fry an egg and if the heat is on too high the outside layer can cook much faster whilst the inner part is still runny and raw.

btw, I prefer scrambled eggs - and there's nothing better than eating an egg which was layed just that day. :)
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When making sunny-side up eggs, you only cook the one side, because you want the yolk to stay runny. The pan should be on a medium heat, too. And to prevent sticking, it's a good idea to throw some salt in the pan (before the butter) and then frying the egg.
 
I use this one

Milk tart

(Just Delicacies - www.facebook.com/justdelicacies )

Base :
¼lb butter
½ cup Sugar
1 egg
2tsp baking powder
+- 2 cups flour

Preheat heat oven on 180 degrees
Beat butter and sugar well.
Add egg and beat
Add flour and baking powder and form into a nice soft dough roll out dough and place on tart pan or just press dough into tart pan.
Bake bases blind for 15 mins

Filling :
4½ cups milk
¾ cup Sugar
3 eggs
2½ tblsp flour
2½ tblsp maziena/corn flour
1 tsp vanilla essence
20g butter

In a pot on medium heat add 4 cups milk.
Whisk sugar and eggs well and add to milk stir well.
Mix flour and maziena with the ½cup milk until smooth and dissolved.
Remove milk from stove and add in dissolved maziena and flour mixture then put pot back on stove.
Add vanilla essence and butter and stir until nice and thick.
Pour filling over the cooled baked bases
Sprinkle with cinnomon.
Allow to cool.
Refrigerate!
Serve chilled.!
Enjoy
 

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