The Cookery Club

[Muezzin]

Re: Share your recipe

Toast

What you will need:

Bread

Toaster

Butter (optional)

Method:

Insert bread slice into toaster. The former is available from just about every shop that sells food, and the latter may require a trek to your local Comet.

After inserting slice, set toaster to stun - I mean, desired heat setting. Kenwood toasters have several numbered settings, whereas Acme toasters have symbolic settings such as 'hot', 'hotter', 'really hot' and 'fires of hell'. Set as appropriate.

While bread is toasting, take the time to appreciate the colour of the sky, read the newspaper, or have a slash.

Toast will pop out of toasting appliance in due course, after which the ancient art of butter spreading may be practiced. I suggest you use a flat spreading knife for this, though if none is a available, a lightsaber may be appropriate.

Each slice serves one. Unless of course you are Oliver Twist, in which case subdivisions will be required - luckily, children's RDA constitutes a single crumb. Or at least that's what I heard. In a dream.

Enjoy.

 

[BlissfullyJaded]

*Threads Merged*

lol @ Muezzin.

Nah crab is Haram to sh**tes only...

According to the Hanafi madhab, sea food is makrooh.

 

[جوري]

*Threads Merged*

lol @ Muezzin.

According to the Hanafi madhab, sea food is makrooh.

ahhh but what do the other three say?

 

[BlissfullyJaded]

It is allowed for them, as far as I know, and their opinion is correct too of course.

 

[syilla]

Re: Share your recipe

That is actully a legitimate question .... Thank you all for your contributions... now where are the recipes? :-[

oh no...i left the paper at home...

hope you don't mind. :-[ tomorrow inshaAllah.

 

[جوري]

^^^^^^ lol ukhty--- I really don't cook... this is a new interest and I don't think I can turn it into a hobby to be honest I am just no good at it =(... so pls. don't worry about it... =)

 

[Mawaddah]

Great! another Cookery Thread


Maybe you wanna try these? I made them once and they're nice for a snack.

Ho-Dduk (Korean Sweet Pancakes)

(Pic not mine)


Ingredients for 6 pancakes

All purpose white flour - 1¼ cups
Salt - 1/4 tsp
Milk - 90 ml (6 tbsp)


Fermented yeast water (mix these well in bowl 1)

Warm water (40℃) - 45 ml (3 tbsp)
White sugar - 1/4 tsp
Dry yeast- 1/4 tsp


Stuffing (mix these well in bowl 2)

Cinnamon powder - 1/4 tsp
Crushed walnuts- 2 tbsp (you can use peanuts instead, but I prefer walnuts)
Dark brown sugar - 90 ml (6 tbsp)
Steps

1. Leave the mix of fermented yeast water in a warm place (30-40 ℃) for 10 minutes.

2. After 10 minutes, sieve the flour then add the salt, milk, and yeast water.

3. Mix them well and cover the bowl with wrap. Ferment it in a warm place for 3 hours.

4. When the dough is ready, put some oil on your hands (anti stick purpose) and separate an adequate amount of the dough (to allow 6 to be made), then put it on your hand.

5. Widen the dough with your hands and put a spoonful of stuffing on it. Seal the dough. Repeat it for the rest of the dough.

6. Pre heat the frying pan for 20 seconds and add some oil.
7. Put 2-3 sealed dough balls onto the pan and turn them over when the bottom part is cooked. (Cook them on medium to low heat)

8. Press the dough with a spatula and when both sides are golden brown you can serve them .

Best when served warm.

OR YOU CAN ALSO TRY THIS VERSION OF HO DDUK

10 tablespoons butter or margarine, softened
2 eggs, beaten
2 tablespoons yeast
2 tablespoons sugar
1 1/2 cups warm water
1/2 cup potato flakes
1 cup cold water
1/4 cup powdered milk
1/4 cup sugar
2 teaspoons salt
6 cups flour
1 cup brown sugar
2 tablespoons cinnamon
vegetable oil




1. Mix yeast, 2 Tbsp sugar and WARM water together in a bowl.
2. Mix potato flakes with cold water in a separate bowl.
3. In your mixer combine the powdered milk, 1/4 sugar, salt and 4 C flour.
4. Add softened butter, eggs, yeast and potato mixtures to mixer bowl.
5. Mix until well blended.
6. Add remaining flour in small amounts until it"cleans" the sides of the mixing bowl.
7. Remove from bowl and knead on a floured board for about 10 minutes.
8. Grease a clean bowl and set the dough inside to rise for about 45 minutes.
9. Divide into 36 balls and cover with a damp cloth.
10. Mix brown sugar& cinnamon together.
11. Add more cinnamon if you prefer.
12. Add enough oil to the bottom of a skillet to just barely cover the bottom.
13. Heat over a medium flame.
14. Take a ball of dough and flatten in the palm of your hand.
15. Put a spoonful of the cinnamon mixture on the dough and wrap the dough around it.
16. Put into the hot oil and let cook about a half of a minute then flatten with a spatula.
17. Let cook another 30 seconds, flip and flatten some more.
18. Allow it to finish browning.
19. Remove from skillet and let cool on a paper towel.
20. Repeat the process adding more oil as needed to the skillet to prevent the pancakes from sticking.


^^^ That's the recipe that I used, it's nice :thumbs_up

 

[amirah_87]

Mawwy, you tried them out?

How're they?

They look good MashaAllah, but I'm not much of a nut fan! mg:

 

[جوري]

^^ wow ukhty Masha'Allah... seems like a really good way to manage my anger by flattening these pancake balls with the spatula... you should invite me over and make them for me... I'll bring the flowers ... wink wink ;D

Insh'allah I'll print it out and give it a try... I really hate the smell of food though-- I need to overcome that if I am going to pursue this.. :laugh:

 

[Mawaddah]

Mawwy, you tried them out?

How're they?

They look good MashaAllah, but I'm not much of a nut fan! mg:

Yea they're pretty nice Masha'allah, like it said, best when served warm
You dont like nuts???

Then just omit them innit

^^ wow ukhty Masha'Allah... seems like a really good way to manage my anger by flattening these pancake balls with the spatula... you should invite me over and make them for me... I'll bring the flowers ... wink wink ;D

Insh'allah I'll print it out and give it a try... I really hate the smell of food though-- I need to overcome that if I am going to pursue this.. :laugh:

I know what your'e talking about!!! ;D When I made these I made just a bit toooooo much and I was quite annoyed because my mom said that I couldn't go out with my friends until I cooked every last one of them, so I sure did them them some good mashing in the skillet!! ;D

 

[جوري]

I know what your'e talking about!!! ;D When I made these I made just a bit toooooo much and I was quite annoyed because my mom said that I couldn't go out with my friends until I cooked every last one of them, so I sure did them them some good mashing in the skillet!! ;D

lol lol--- just about any unpleasant chore if done with enough gusto can relieve you of stress!... I'd imagine these as little heads of mean people (say in govt. :X ) and squish and splat my way into a big smile

 

[Mawaddah]

Here's another one. I made it last night and My dad commented on it!! (which is something BIG ) He said it was yummy and tasted 'professional'

Pumpkin Cream Cheese Roll

Roll

3 eggs
1 cup sugar
2/3 cup canned pumpkin
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon nutmeg
3/4 cup flour

Filling

1 (8 ounce) package cream cheese, softened
4 tablespoons butter, softened
1 cup powdered sugar
1 teaspoon vanilla


In a large bowl, beat eggs and sugar. Beat in remaining cake ingredients.
Grease a 10"x15" jelly roll pan. Line pan with waxed paper, then grease and lightly flour the waxed paper.

Pour batter into the pan and spread evenly. Bake at 350F for 15 minutes. *Cake cooks fast so watch carefully to avoid burning the edges.

While cake is baking, sprinkle powdered sugar heavily over the kitchen towel, using a sieve or sifter.

Turn hot cake onto the towel.

Remove waxed paper. Trim off burnt or crusty edges.

Sprinkle more powdered sugar over the hot cake and quickly roll up with towel inside. Let cake cool completely, about 30 minutes.

Meanwhile, prepare filling by beating together all ingredients until smooth and creamy.

Unroll cooled cake and spread with the filling mixture. Roll up cake with filling on the inside. Wrap in waxed paper and then foil.

Refrigerate or freeze. To serve, slice cake about 1/3 inch thick and sprinkle with powdered sugar.

Note - cake cuts best when still slightly frozen.

 

[jzcasejz]

YES! THE COOKERY CLUB LIVES! :thumbs_up ​

This Thread Is Great And I'm Well Happy To See It Back Up!
JazakAllah For All The Recipes, Keep 'em Coming...

 

[amirah_87]

Yea they're pretty nice Masha'allah, like it said, best when served warm

I'll try 'em out sometime InshaAllah! :shade:

You dont like nuts???

Then just omit them innit

N' yeah, I'm not too keen on nutty food! mg:

Vomit them out?.. you jokerr! ;D

 

[Mawaddah]

Vomit them out?.. you jokerr! ;D

OMIT OMIT OMIT

Not

VOMIT

*falls of chair laughing*

Omy goooooood Princesssssss!!!! ;D;D

 

[Mawaddah]

YES! THE COOKERY CLUB LIVES! :thumbs_up ​

This Thread Is Great And I'm Well Happy To See It Back Up!
JazakAllah For All The Recipes, Keep 'em Coming...

Do you actually try them out or something? :?

 

[Mawaddah]

Okayyyyyyyy another one, famous popular Malaysian Dish. I love this to death

Nasi Lemak

(Pic not mine)

INGREDIENTS

For the rice:

2 cups coconut milk
2 cups water
1/4 teaspoon ground ginger
1 (1/2 inch) piece fresh ginger, peeled and thinly sliced
salt to taste
1 whole bay leaf
2 cups long grain rice, rinsed and drained

For the garnish:

4 eggs
1 cucumber
1 cup oil for frying
1 cup raw peanuts
1 (4 ounce) package white anchovies, washed

For the sauce:

2 tablespoons vegetable oil
1 medium onion, sliced
3 cloves garlic, thinly sliced
3 shallots, thinly sliced
2 teaspoons chile paste
1 (4 ounce) package white anchovies, washed
salt to taste
3 tablespoons white sugar
1/4 cup tamarind juice

DIRECTIONS

In a medium saucepan over medium heat, stir together coconut milk, water, ground ginger, ginger root, salt, bay leaf, and rice. Cover, and bring to a boil. Reduce heat, and simmer for 20 to 30 minutes, or until done.

Place eggs in a saucepan, and cover with cold water. Bring water to a boil, and immediately remove from heat. Cover, and let eggs stand in hot water for 10 to 12 minutes. Remove eggs from hot water, cool, peel and slice in half. Slice cucumber.

Meanwhile, in a large skillet or wok, heat 1 cup vegetable oil over medium-high heat. Stir in peanuts and cook briefly, until lightly browned.

Remove peanuts with a slotted spoon and place on paper towels to soak up excess grease. Return skillet to stove. Stir in the contents of one package anchovies; cook briefly, turning, until crisp.

Remove with a slotted spoon and place on paper towels. Discard oil. Wipe out skillet.

Heat 2 tablespoons oil in the skillet. Stir in the onion, garlic, and shallots; cook until fragrant, about 1 or 2 minutes. Mix in the chile paste, and cook for 10 minutes, stirring occasionally. .

If the chile paste is too dry, add a small amount of water. Stir in remaining anchovies; cook for 5 minutes. Stir in salt, sugar, and tamarind juice; simmer until sauce is thick, about 5 minutes.

Serve the onion and garlic sauce over the warm rice, and top with peanuts, fried anchovies, cucumbers, and eggs.

* My side note. If you dont want to use the anchovies, you can make fried chicken instead. Just season the chicken with salt and turmeric, let it rest for 15 minutes and then fry. I personally prefer the chicken to the anchovies

 

[amirah_87]

OMIT OMIT OMIT

Not

VOMIT

*falls of chair laughing*

Omy goooooood Princesssssss!!!! ;D;D

Hahaa.. Oh Myyyy!! :-[ :-[

 

[Al_Imaan]

View attachment 2993

this is an afghan dish...it's served at almost every occasion...it makes it seem like afghans can't live without it...its called "Qabeli"....personally, i hate the raisins and carrots+o( ....i always seperate it...

Qabeli Pilau
(Yellow Rice with Carrot & Raisins)

1 lb (2 ½ cups) long grain rice, preferably basmati

6 tablespoons of vegetable oil

2 medium onions, chopped

1 ½ - 2 lbs lamb on the bone or 1 chicken, jointed

salt & pepper

2 large carrots

4 oz black seedless raisins

2 tsp char masala or cumin

¼ tap saffron

Directions:

Rinse the rice several times in cold water until it remains clear. Add fresh water and leave the rice to soak for at least half an hour.

Heat 4 tablespoons of the vegetable oil in a large pan and add the chopped onions. Stir and fry them until brown. Remove from the oil and add the lamb. Brown well on all sides in the oil. Add about 1 cup of water, and salt and pepper. Bring to a boil, then turn down the heat, cover and simmer until the meat is tender. When cooked, remove the meat and put it in a warm place. Grind the onions to a pulp, add them to the meat broth and stir well.

While the meat is cooking, wash and peel the carrots and cut into pieces the size of a matchstick. Heat the remaining 2 tablespoons of oil in a small pan and add the carrots. Cook the carrots gently until they are lightly browned and tender. If they are tough it may be necessary to add a little water and simmer until tender. All the water should evaporate. Remove the carrots from the oil, add the raisins, and cook these gently until they begin to swell up. Remove the oil and set aside the carrots. Save any remaining oil for the rice.

Bring 5 cups of water to a boil and add about 1 teaspoon of salt. Drain the rice and add to the boiling water. Parbroil for 2 to 3 minutes before draining the rice in a large sieve. Put the rice in a large casserole and sprinkle with char masala and saffron. Take the meat juices and measure out approximately ¾ cup. Pour the juices over the rice and stir very gently once. Then place the cooked meat on one side of the casserole and the carrots and raisins on the other. Add any oil left over from cooking the carrots. Cover with a tightly fitted lid and place in a preheated oven at 300 degrees F for about 45 minutes or leave it in a tightly covered pan on top of the stove over a very low heat for the same length of time.

To serve, remove the carrots and raisins and set to one side. Remove the meat and set to one side. Take about a quarter of the rice and put it in a large dish. Top with the meat , then cover with the remaining rice,. Garnish the top of the rice with the carrots and raisins.

 

[amirah_87]

View attachment 2993

this is an afghan dish...it's served at almost every occasion...it makes it seem like afghans can't live without it...its called "Qabeli"....personally, i hate the raisins and carrots+o( ....i always seperate it...

Qabeli Pilau
(Yellow Rice with Carrot & Raisins)

.

Ooh MashaAllah, Y'know somalis have the exact same dish!

It's a wonderful dish MashaAllah, very tasty too! .. the raisins are the best parts .. we add (along with the rasins and carrots) crispy golden thin cut onions on top too!

Have it with Bananas aswell.. trust me!! It's just ACE! :shade: