IB Kitchen Club

[sister herb]

Almond baskets

100 g chopped almonds
100 g butter
125 ml sugar
2 tbsp flour
1 tbsp cream
Put all the ingredients in a saucepan and heat until the butter and sugar have melted. However, do not cook the mixture.

Spread out 1 tablespoon of the batter into 10 centimetres wide disk on a baking sheet covered with parchment paper. Spread three more disks on the baking sheet, and no more, because the batter will spread in the oven.

Bake the disks at 175 °C for about 10 minutes or until they are golden brown. Meanwhile, take four round, small bowls or cups and turn them upside down on the table. The bottoms of the bowls will be used as moulds for the almond baskets.

When you take the disks out of the oven, they will be too soft to handle, but very soon they start to harden. As soon as this starts to happen — it will only take a few seconds — lift the disks with a spatula, place on the turned over bowls and press lightly into form of small baskets.

The baskets will harden as soon as they cool down. Work very quickly, as the disks will harden almost immediately. Repeat this with the rest of the batter.

Turn the hardened, cooled baskets around and fill with eg ice cream, fruit and/or berries, whipped cream, caramel, chocolate or fruit sauce, etc. Serve immediately, as the moist filling will quickly soften the baskets.
Makes about 8 baskets.

Additional information:
Almond baskets will remain crisp for some time if kept in an airtight container.

 

[Haya emaan]

this thread isn't for me....:skeleton:



when i have to handle the kitchen my family has to eat rice without salt or salan without spices...:hiding::hiding:

 

[Ramadan90]

this thread isn't for me....:skeleton:



when i have to handle the kitchen my family has to eat rice without salt or salan without spices...:hiding::hiding:

mg:

:skeleton::skeleton:*dead*

 

[sister herb]

Coca Cola Cake

2 cups unsifted flour
2 cups sugar
2 sticks margarine
1 tablespoon cocoa
1 cup coca cola
1 teaspoon baking soda
2 eggs
1 teaspoon vanilla
1/2 teaspoon salt
1 1/2 cups marshmallows, mini
1/2 cup buttermilk

Put sugar and flour into bowl.

Heat margarine, cocoa and coke to boiling point. Pour over flour mix, blend. Add Buttermilk, soda, eggs, vanilla and salt. Blend. Add marshmallows. Batter will be thin and marshmallows will float on top. Pour into greased and floured 9 X 13 pan. Bake 350 degrees for 30-35 minutes.

ICING:

Icing for Coca Cola Cake

Mix 1 Box confectioners sugar
1 cup chopped nuts
1 teaspoon vanilla

Heat to boiling: 1/2 cup butter
2 tablespoon cocoa
6 tablespoon coca cola

Pour over sugar mix and blend.

Pour all over warm cake. After cake is cool - put cover on pan and wait at least one day to eat it. This makes it more moist.

;D

 

[Ramadan90]

Coca Cola Cake

2 cups unsifted flour
2 cups sugar
2 sticks margarine
1 tablespoon cocoa
1 cup coca cola
1 teaspoon baking soda
2 eggs
1 teaspoon vanilla
1/2 teaspoon salt
1 1/2 cups marshmallows, mini
1/2 cup buttermilk

Put sugar and flour into bowl.

Heat margarine, cocoa and coke to boiling point. Pour over flour mix, blend. Add Buttermilk, soda, eggs, vanilla and salt. Blend. Add marshmallows. Batter will be thin and marshmallows will float on top. Pour into greased and floured 9 X 13 pan. Bake 350 degrees for 30-35 minutes.

ICING:

Icing for Coca Cola Cake

Mix 1 Box confectioners sugar
1 cup chopped nuts
1 teaspoon vanilla

Heat to boiling: 1/2 cup butter
2 tablespoon cocoa
6 tablespoon coca cola

Pour over sugar mix and blend.

Pour all over warm cake. After cake is cool - put cover on pan and wait at least one day to eat it. This makes it more moist.

;D

:heated:

 

[asiya45]

mg: You guys made me hungry!!! Inshallah I will post some of my recipes as well .... soon

 

[sister herb]

Here is some drinks to you (instead of coca cola or something like):

1. ORANGE TANG


Half Glass Orange Juice
Half Glass Lemon Juice
2 Spoon Vanilla Ice Cream
Little Crushed Ice


Churn in Mixer or you can mix them directly in a glass...

2. MINTY COOL

4 Tbsp Sugar
I Tbsp Fresh Mint
2 Tbsp fresh Pineapple Juice
¾ glass crushed ice
Drinking Soda (optional)


Crush fresh mint with 1 tsp water and strain it in a mixer. Pup pineapple and mint juice in a glass. Make it sweet by adding ground sugar into pineapple juice. Add crushed ice and fill remaining glass with drinking soda. Drink it chilled with Mint leaves garnish.

3. MELON MELODY


1 Glass Melon Juice
A pinch of salt
A pinch of black pepper
½ Spoon ground sugar
½ spoon sugar syrup


Mix all the ingredients and enjoy it with crushed ice. Stick a rig of lemon and melon on top of the glass.

4. MANGO CASCADE


½ Glass thin Mango Juice
1 Tbsp orange Juice
1 Tbsp Pineapple Juice


Take a glass First put pineapple juice, then orange juice followed by mango juice. If required you can add sugar syrup and drink it very chilled.

 

[Ramadan90]

Here is some drinks to you (instead of coca cola or something like):

1. ORANGE TANG


Half Glass Orange Juice
Half Glass Lemon Juice
2 Spoon Vanilla Ice Cream
Little Crushed Ice


Churn in Mixer or you can mix them directly in a glass...

2. MINTY COOL

4 Tbsp Sugar
I Tbsp Fresh Mint
2 Tbsp fresh Pineapple Juice
¾ glass crushed ice
Drinking Soda (optional)


Crush fresh mint with 1 tsp water and strain it in a mixer. Pup pineapple and mint juice in a glass. Make it sweet by adding ground sugar into pineapple juice. Add crushed ice and fill remaining glass with drinking soda. Drink it chilled with Mint leaves garnish.

3. MELON MELODY


1 Glass Melon Juice
A pinch of salt
A pinch of black pepper
½ Spoon ground sugar
½ spoon sugar syrup


Mix all the ingredients and enjoy it with crushed ice. Stick a rig of lemon and melon on top of the glass.

4. MANGO CASCADE


½ Glass thin Mango Juice
1 Tbsp orange Juice
1 Tbsp Pineapple Juice


Take a glass First put pineapple juice, then orange juice followed by mango juice. If required you can add sugar syrup and drink it very chilled.

Much better! Thanks.;D

 

[sister herb]

Not very fast but easy:

Finnish oven porridge

•2 1/2 dl pearl barley
•1/2 l water
•1 1/2 l milk
•1 tsp salt

Combine all the ingredients in a buttered oven dish.

Bake the porridge for 4-5 hours at 125 °C. Also whole oats, wheat, rice, buckwheat or millet make excellent porridge. Serve the porridge with milk or fruit sauce.

 

[sister herb]

Finnish Berry Whip

2 cups (cran)berries (fresh) *
1,5 cups water
1 cup granulated sugar
1 cup water
1 dash salt
1/3 cup farina

* You can use cranberries, black currants, red currants or cowberries.


Heat cranberries in 1 1/2 cups water to boiling; reduce heat. Simmer uncovered until berries pop, about 8 minutes.

Press cranberries through sieve to remove skins. return juice to saucepan. Add sugar, 1 cup water and the salt; heat to boiling.

Add farina gradually, stirring constantly. Cook, stirring occasionally, until thickened, 3 to 5 minutes.

Pour into small mixer bowl. Beat on high speed until pudding becomes fluffy and light pink, 3 to 5 minutes.

Serve with milk.

 

[sister herb]

Rolled oats rolls

250 ml water
25 g fresh yeast
1 tsp salt
1 tbsp dark molasses
250 ml regular rolled oats
350 - 450 ml fine wheat flour
25 g butter

Dissolve the yeast in the lukewarm water. Add the salt and molasses and stir. Mix in the rolled oats and most of the flour. Finally add the softened butter. Knead the dough for a few minutes, adding more flour, if necessary. The dough will remain just slightly sticky. The kneading is most easily done with a heavy-duty tabletop mixer fitted with a dough hook.

Place the dough in a bowl, cover tightly with plastic wrap and let rise until doubled in size. Knead the dough gently in the bowl, pour on a floured work surface and form into round, flat rolls, each weighing about 60 grams.

Place the rolls on a baking sheet covered with parchment paper, cover with a damp towel and let rise until doubled in size. Bake the rolls at 225 °C for about 15 minutes. Let them cool loosely covered with a towel. Serve the rolls warm with various spreads and cold cuts or use them to make hamburgers or fishburgers.

Additional information:
Before baking, you may brush the rolls with egg, milk or a mixture of dark molasses and water, and sprinkle them with rolled oats, seeds, crushed nuts, cheese etc.
Makes about 10 rolls.

 

[sister herb]

Oat Porridge


This porridge is a healthy day starter and very common part of Finnish breakfast.

250 ml water
less than 100 ml regular rolled oats
pinch of salt
(pat of butter, milk, sugar/honey, berries, jam)

Although rolled oats take only about 15 minutes or less to cook, the porridge will be better if cooked for a little longer.

Bring the water to the boil in a thick-bottomed saucepan, add the rolled oats, stirring with a wire whisk. Reduce the heat to minimum and let the mixture cook for a couple of minutes, stirring continually with a wooden spoon.

Turn off the heat, cover the pan with a lid and let the porridge simmer slowly for about 30 minutes. Stir every now and then to prevent the porridge from burning on the bottom or forming a skin on the surface. Season with salt (and a pat of butter). Spoon the hot porridge on a deep plate.

You can pour milk and sugar on porridge and also use fresh berries or jam with it if you like.

 

[sister herb]

Russian cream toffee sauce - Tianuchki

"Tianuchki" are soft candies of Russian origin. They are made of milk, cream or smetana and sugar cooked together and flavoured with vanilla.

Depending on its thickness, tianuchka can also be used as dessert sauce or cake filling or icing.

200 ml cream
100 ml sugar
100 ml soft brown sugar
½ vanilla bean

Place the ingredients in a thick-bottomed saucepan. Stirring continually, bring the mixture to the boil. Reduce the heat to low and continue cooking, stirring continually, until the sauce is dark honey-coloured and thickened, for about 10 - 15 minutes. Remove the vanilla bean.

Serve the sauce warm or cold to top ice cream, fresh fruit or berries, cakes, tarts etc. If the sauce gets too stiff after it has cooled down, just slowly and gently reheat it. If necessary, dilute it by adding some cream.

 

[marwen]

This thread will make me fat or crazy or dead.

 

[sister herb]

This thread will make me fat or crazy or dead.

 

[sister herb]

Did you know that you can make your own brown sugar?! Both dark and light varieties of brown sugar require exactly two ingredients which makes it a supremely easy and economical DIY project. Whether you need just a little brown sugar in a pinch or you want to stock up for the future, homemade is the way to go. The result is fresher and fluffier and since you made it yourself, you’ll have the peace of mind of knowing precisely what’s going into it.

Ingredients Needed

Granulated Cane Sugar
Molasses (1 Tbsp per cup of sugar)

Directions

Pour your ingredients into a medium sized bowl.
Mix them together thoroughly with a fork or mixer until there are no more clumps or globs of molasses.
Store the sugar in an airtight container or a food storage bag with the air pressed out firmly. It’s that simple!

Tips on Buying Molasses
Different kinds of molasses have different textures. Depending on what kind of molasses you’re using, you may need to adjust the recipe proportions.

Unsulphured molasses has the best flavor and consistency for making your own brown sugar. If you’re using this kind, as recommended, you’ll need 1 tablespoon of molasses for 1 cup of granulated cane sugar. For dark brown sugar, add another tablespoon.
Fancy molasses and light molasses are lighter varieties of molasses which have a subtler flavor than unsulfered, so you may need to increase the amount you use slightly (or not, if you want a lighter brown sugar).
There is a variety of molasses known as “blackstrap.” This is the most intensely flavorful and thick variety of molasses, and if you use it to make your own brown sugar, it’s likely that you’ll have to ease up on proportions much more.

 

[sister herb]

New potatoes with herring

In Finland, the beginning of the new potato season in the early summer is as much an anticipated moment as the asparagus season in the central Europe.

For many Finns, nothing is better than a very simple, yet tasty dish of boiled new potatoes eaten with pickled herring, a pat of butter and a sprig of fresh dill.

A lot of care should be put in finding and buying fresh new potatoes of the highest quality. Flavour, freshness and texture of the potato are the most important factors when picking them out.

Good potatoes must be firm, ie not give back when pressed, and they should not be watery, floury or rubbery after they have been cooked. Ideally, new potatoes should be consumed as soon as they have been picked, preferably on the same day.

If you should be lucky enough to have some excellent new potatoes at hand, here is some advice for cooking them properly. Since new potatoes, especially small ones, are very delicate, it is usually best to steam them instead of cooking submerged in water.

small new potatoes — as fresh as possible
salt
large bunch of fresh dill
for serving:
pickled or marinated herring
fresh dill
butter
(salt)

Pick out potatoes of about the same size and peel them. The paper-thin peel of fresh new potatoes usually comes off easily by just rubbing the potatoes between your hands and rinsing them briefly under cold running water. You can also brush the potatoes with a vegetable brush under cold running water or scrape them with a paring knife if necessary. Cleaned, peeled new potatoes have to be cooked immediately.

To boil new potatoes:
Bring a large saucepan of water to a brisk boil. Add some salt and lots of fresh dill, but save most of the dill leaves for seasoning of the cooked potatoes. Wait for the water to come to the boil again and add the potatoes. Immediately lower the heat, the water should just gently simmer. Make sure there is enough water to cover the potatoes by a couple of centimetres.

Cover the pan with lid and cook until the potatoes are tender. The cooking time depends on the size and variety of the potatoes, but it should usually take about 15 to 20 minutes, and less, if the potatoes are very tiny (about thumb-sized). Test doneness by inserting a fork in a potato, it should sink in easily. If the potatoes are cooked for too long, they will break. However, a common mistake, practised especially by many restaurants, is to serve boiled new potatoes underdone and too hard.

To steam new potatoes:
Pour water in the lower part of a steaming pan and bring it to the boil. Add some salt. Place the potatoes in the upper part of the steamer and place inside the lower part. Preferably tuck some dill stems between the potatoes, but save most of the dill leaves for seasoning of the cooked potatoes. Cover with lid and steam until tender. Test doneness by inserting a fork in a potato, it should sink in easily. Continue with the recipe as described below.

Strain out the water and pick out and discard the now mushy dill, leaving the potatoes in the pan.

Switch off the heat and place the pan uncovered on the still warm stove plate for a couple of minutes for the excess steam to evaporate from the potatoes. You may shake the pan very gently to prevent the potatoes from burning or sticking on its bottom.

Coarsely chop the fresh dill leaves (for a quick, simple method, see here) and sprinkle on the potatoes (see the picture on above right).

Serve immediately with pickled herring, pats of butter and fresh dill sprigs.

 

[sister herb]

Carrot pastries

pasty dough:

300 ml fine rye flour *)
pinch of salt
100 ml water
1 - 2 tbsp turnip rape oil

filling:

300 g carrots, diced
pat of butter
100 - 200 ml cream
2 egg yolks
dark molasses
pinch of salt

for brushing:

butter

Saute the carrots in butter, add the cream. Cook until the cream is almost entirely absorbed in the carrots. Puree the carrots through a food mill and let cool a bit. Add the egg yolks and season with salt and molasses — the filling should taste slightly sweet. Mix to get a smooth, not too runny paste. Cover and set aside.

Prepare the pasty dough: mix the flour and salt, add the oil and water little at a time and mix to get a firm, non-sticky dough. Divide the dough in equal-size pieces and roll them into small balls. With a tapered rolling pin, roll out the flattened balls one at a time into very thin disks, about 1 mm thick and 7 - 8 cm in diameter. (You could also try to use a pasta machine for rolling.) Cover the pie disks lightly with plastic wrap to prevent them from drying out.

Spread about ½ cm thick layer of the carrot filling evenly in the centre of the pie disks, see figure 1 below. Note: the filling must not be too runny, it should hold its shape when spread on the pie disks.

Raise the edges of the pie disks over the filling towards the centre, pinching the edges with your fingers (see figure 2) to make the pasty look like shown in figure 3.

Figure 1

Figure 2

Figure 3


Place the pasties on baking sheet covered with parchment paper and bake at 260 °C for about 7 minutes or until brown specks start to appear. Melt some butter and brush the hot pastries generously with it. Place the pasties in a large bowl, cover the bowl tightly with parchment paper and a towel, and let the pasties soften for about half an hour.

Serve the warm pasties as cocktail snacks, spread with butter. The pasties can be reheated in oven or a toaster.

*) Use rye flour milled from partly hulled rye kernels, which has a finer texture and lighter colour than regular rye flour. If this flour is unavailable, use half regular rye flour and half wheat flour.

Source: http://www.dlc.fi/~marian1/gourmet/1_6.htm

 

[sister herb]

Garlic bread

1 loaf of Italian bread or French bread
1/2 cup (1 stick) unsalted butter, softened
2 large cloves of garlic, smashed and minced
1 heaping tablespoon of freshly chopped parsley
1/4 cup freshly grated Parmesan cheese (optional)

1 Preheat oven to 350°F/175C.

2 Cut the bread in half, horizontally. Mix the butter, garlic, and parsley together in a small bowl. Spread butter mixture over the the two bread halves. Place on a sturdy baking pan (one that can handle high temperatures, not a cookie sheet) and heat in the oven for 10 minutes.

3 Remove pan from oven. Sprinkle Parmesan cheese over bread if you want. Return to oven on the highest rack. Broil on high heat for 2-3 minutes until the edges of the bread begin to toast and the cheese (if you are using cheese) bubbles. Watch very carefully while broiling. The bread can easily go from un-toasted to burnt.

4 Remove from oven, let cool a minute. Remove from pan and make 1-inch/2,5 cm thick slices. Serve immediately.

 

[Ar-RaYYan]

I cant wait til next week when I break for the summer! I'm going to try at least several of the amazing recipes posted here Insha'Allah! Especially now that Ramadhan is approaching :statisfie