IB Kitchen Club

Salam alaykum;

have a nice (and tasty) summer to you
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Here is one recipe I got from friend. Very easy but only risk is you will eat all at the same time you are making them...

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Cheesecake Stuffed Strawberries

Ingredients:
1 lb large strawberries
1 (8 ounce) package cream cheese, softened
1/4 - 1/2 cup powdered sugar (depending on how sweet you want it)
1 teaspoon vanilla extract
1/4 - 1/2 cup graham cracker crumbs

Instructions:
1. Rinse strawberries and cut around the top of the strawberry. Remove the top and clean out with a paring knife, if necessary (some of them are hollow already. Prep all of the strawberries and set aside.
2. In a mixing bowl, beat cream cheese, powdered sugar, and vanilla until creamy. Add cream cheese mix to a piping bag or Ziploc with the corner snipped off. Fill the strawberries with cheesecake mixture.
3. Once strawberries are filled, sprinkle or dip the tops with graham cracker crumbs. If not serving immediately, refrigerate until serving.

Variation:

I've used lemon extract and added sour cream with nutmeg to the cream cheese and powdered sugar........mmmmmmm!
 
sister harb said:
ew 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.
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Mouth watering dishes.
Ingredient will not be available. :hmm:
what is dill?
 
my own cake recipe that works well:

1 tbsp baking powder
1 beaten egg
3/4 cup sugar
1.5 cups flour
1/2 cup milk
1/4 cup water
1/2 cup peanuts or other nuts

put baking powder in the water & mix. Add beaten egg and sugar. mix well. then add flour and milk and stir to make pasty batter. afterward add nuts. leave aside overnight to rise. preheat oven for 1/2 an hour then bake for 1/2 hour.
 
Strawberry Soup

½ liter strawberries
8 dl water
1½ dl sugar
4 tablespoon potato flours

Heat in kettle starwberries, water and sugar boiled.
Move kettle away from stove.
Mix potato flour and 1 dl water together, pour to soup like thin "ribbon" stirring all the time.
Move back to stove and let it boil up just a little.
Pour to bowl and add some sugar over it.

Serve with ice cream or whipped cream.

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I made chocolate mousse today. Simple:
100g dark chocolate
1 egg
1/4 cup sugar
thick cream (to taste, I usually put like 400ml)
2 tsp water

Melt the chocolate. You can microwave it with butter or steam it in a bowl over hot water until it melts. Put aside to cool.

Beat the eggs. In 2 tsp hot water, make a syrup with 1/4 cup sugar. Beat it in the eggs. Then beat this with the chocolate. Put it in the thick/heavy cream and then put it in the fridge to cool.

My brother says this is the best thing I made, and that's after I made orange chicken, lemon chicken, buffalo wings, vanilla cake, and so much more. -___-
 
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I haven't heard anyone say Sumbusa for a long time... that's proper Gujurati way, and those are Guji sambusas :D now I want some!
 
Scimitar said:
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I haven't heard anyone say Sumbusa for a long time... that's proper Gujurati way, and those are Guji sambusas :D now I want some!
Click to expand...

it is called sambusa in gujrati ? isnt sambusa an arabic word for samosa..^o)

and how did you recognized its guji sambusas.. :p are they different in any way? i have always thought they are same as others...
 
I just couldn't believe my eyes when a relative brought round this samosa for a treat today! It's called King Samosa and really was bigger than my dinner plates. Since it made my plate look like tiny saucer I placed a 2Ltr pepsi bottle next to it to show you exactly how big it was. No one can finish it by themselves lol ;D






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The good news is that it was full of succulent meat and the pastry was more like a soft naan than a crispy samosa. Really nice masha Allah :)
 
lol OMG really a big one ;D I want to have it with my evening tea :playing:
 

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