The Cookery Club

[Mawaddah]

Re: LI's Official Cooking thread

This cake is Deeeeeeeee-Lish!! :happy: I made it just the other day and yum yum :wub:
(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!

 

[The Ruler]

Re: LI's Official Cooking thread

:uuh: :uuh: :uuh:

 

[Snowflake]

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.

Serve with hot buttered chappatis.

 

[Curaezipirid]

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:muslimah: wasalam

 

[butterfly+]

Re: LI's Official Cooking thread

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.

 

[butterfly+]

Re: LI's Official Cooking thread


Chocolate Dipped Coffee Cream Fancies

Ingredients
Dough
60 g butter
1 teaspoon coffee extract
1 1/2 tablespoons caster sugar
2/3 cup plain flour
150 g chocolate, melted

Coffee Cream
1 1/4 cups icing sugar
2 teaspoons oil
1/4 teaspoon coffee extract
1 tablespoon milk, approximately

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.

I made these:

 

[syilla]

Re: LI's Official Cooking thread

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.

 

[BlissfullyJaded]

*Topics Merged*

Nice recipes.

Tunnel of Fudge
​

​

(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.

 

[butterfly+]

ooh labibah. tht looks soooo nicee! im going to try that!

 

[amirah_87]

Tunnel of Fudge

​

As Salaamu Alaykum,

Ya Ilaahiy that looks soo good!!

I'm gonna "try" to make it InshaAllah

Thanks Labibah

 

[umm-sulaim]

lol yh amirah U make it we eat

wassalaam

 

[syilla]

you gals have such a sweet teeth...

you should try eating vegetables....once in a while

 

[umm-sulaim]

lol syilla...i'm not a big fan of sweet stuff but show me a balck forest/chocolate gateux and i'm

but i love veggies too like broccoli yum!

wassalaam

 

[syilla]

^^^maybe we should create a thread dedicated for the vegetables

 

[amirah_87]

As Salaamu Alaykum,

:haha: Umm sulaim..not so fast

it's more like....

"I make it , I eat it!!"

Syilla.. I think there was one made for the fruit before.. not so sure if there's a veggie one!!

Allah Ma3akum eace:

 

[Mawaddah]

Syilla i just love making the sweets thats all

I dont particularly like eating them

I just take tiny little bites.

I prefer hot and spicy any day!!

 

[Snowflake]

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 ;D

 

[Mawaddah]

^^ 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 :happy:

*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

 

[Mawaddah]

And here's another potato recipe I love........I make this for comfort food

*Picture not mine*

Rumbledthumps (isn't the name so funny:giggling

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.

 

[Mawaddah]

Another Potato recipe I love :giggling:

(Picture not mine)

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!