IB Kitchen Club
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Abdul-Raouf
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99.9999%.... I get into this thread... just to see photos.pics.... 
Abdul-Raouf
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No its not me.. for sure.
(Not cos I am gud at it.. but Cos I have never told about my kitchen in here :hmm
(Not cos I am gud at it.. but Cos I have never told about my kitchen in here :hmm
sister herb
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I think this is kind of "Finnish version of sambosa/samosa":
Meat pastries
pasty dough:
about 360 g flour
about 200 ml (180 g) water or milk
10 g fresh yeast
10 g sugar
salt
filling:
500 g ground beef
90 g onion
50 ml short grain rice
(120 g smetana or sour cream)
salt
white pepper
butter
for glazing and dipping:
1 egg
milk
butter
Start making the dough by putting the flour, the liquid and the crumbled yeast into the mixing bowl of a heavy-duty tabletop mixer fitted with a dough hook. Knead for 13 minutes, add the salt and sugar and knead for 2 minutes more. The dough will be quite firm. Let the dough rise, tightly covered, until doubled in size.
Meanwhile, prepare the filling. Cook the rice until tender and drain thoroughly. Fry the ground beef in a skillet on high heat, until all the moisture has evaporated. Season with salt and pepper. Chop the onion very finely and sauté in butter until tender and translucent.
Combine the meat, rice, onion and smetana. Smetana makes the filling juicier, but it may be omitted. If you like, add some chopped hard-boiled egg, fresh herbs, garlic or other spices to the filling.
Punch down and knead the dough on the work surface and then let it rest for 5 - 6 minutes to relax the gluten. Divide the dough into 10 equal-sized pieces and roll them into balls. One at a time, roll out the balls into flat disks, about 15 centimetres in diameter.
Take one dough disk, place a small pat of butter on the centre of it (butter can be omitted) and about 55 grams of filling on top. Pinch the edges of the disk together firmly to make a closed, oval pasty. Fill the rest of the dough disks.
Place the pasties seam side down on a baking sheet covered with parchment paper. Cover the pasties with a damp towel and let rise for 15 - 20 minutes. Brush the pasties with egg, prick with a fork and bake at 225 °C for 15 - 20 minutes.
Meanwhile, heat about 150 millilitres of milk in a saucepan, add a big lump of butter and let it melt. Submerge the piping hot pasties one at a time briefly in the hot milk-butter mixture, tilting the pan if necessary. You can use barbecue tongs to dip the pasties. Place the pasties in one layer on a large plate. Cover the plate tightly with parchment paper and a towel and let the pasties soften for about half an hour.
Meat pastries
pasty dough:
about 360 g flour
about 200 ml (180 g) water or milk
10 g fresh yeast
10 g sugar
salt
filling:
500 g ground beef
90 g onion
50 ml short grain rice
(120 g smetana or sour cream)
salt
white pepper
butter
for glazing and dipping:
1 egg
milk
butter
Start making the dough by putting the flour, the liquid and the crumbled yeast into the mixing bowl of a heavy-duty tabletop mixer fitted with a dough hook. Knead for 13 minutes, add the salt and sugar and knead for 2 minutes more. The dough will be quite firm. Let the dough rise, tightly covered, until doubled in size.
Meanwhile, prepare the filling. Cook the rice until tender and drain thoroughly. Fry the ground beef in a skillet on high heat, until all the moisture has evaporated. Season with salt and pepper. Chop the onion very finely and sauté in butter until tender and translucent.
Combine the meat, rice, onion and smetana. Smetana makes the filling juicier, but it may be omitted. If you like, add some chopped hard-boiled egg, fresh herbs, garlic or other spices to the filling.
Punch down and knead the dough on the work surface and then let it rest for 5 - 6 minutes to relax the gluten. Divide the dough into 10 equal-sized pieces and roll them into balls. One at a time, roll out the balls into flat disks, about 15 centimetres in diameter.
Take one dough disk, place a small pat of butter on the centre of it (butter can be omitted) and about 55 grams of filling on top. Pinch the edges of the disk together firmly to make a closed, oval pasty. Fill the rest of the dough disks.
Place the pasties seam side down on a baking sheet covered with parchment paper. Cover the pasties with a damp towel and let rise for 15 - 20 minutes. Brush the pasties with egg, prick with a fork and bake at 225 °C for 15 - 20 minutes.
Meanwhile, heat about 150 millilitres of milk in a saucepan, add a big lump of butter and let it melt. Submerge the piping hot pasties one at a time briefly in the hot milk-butter mixture, tilting the pan if necessary. You can use barbecue tongs to dip the pasties. Place the pasties in one layer on a large plate. Cover the plate tightly with parchment paper and a towel and let the pasties soften for about half an hour.
Musaafirah
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Is this generally for what you've cooked, along with an image and recipe?
In that case, how do I attach images.
(BTW, long time no see...How is everyone?)
In that case, how do I attach images.
(BTW, long time no see...How is everyone?)
sister herb
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Lemonade Cucumber Spa Popsicles
makes 3 cups of popsicle mix
NOTES:
•These spa pops are a healthier & more cost efficient alternative to store bought pops. More eco too, no packaging to toss!
•As always, use your own taste buds to determine how sweet you want your ice pops.
INGREDIENTS
•1 cup grated Cucumber
•1 fresh squeezed Lemon, remove any seeds
•2 cups cold Water
•Natural Sweetener added to taste: use your favorite (Maple Syrup, Honey & Agave are good too)
METHOD
Slice lemon in half and squeeze it over a strainer into 2 cups of cold water. Sweeten lemon water to taste with your favorite sweetener. Fill popsicle molds 2/3 with lemonade. Freeze uncovered for about 1 hour. Take pops out of freezer. Scrape and stir any ice crystals that have formed. Add a spoonful of the cucumber to the pop molds. Be sure to leave a tiny bit of room at the top of your popsicle mold so they don’t overflow when you add the stick. With a popsicle stick or a butter knife, press the cucumber into the mixture so it is evenly distributed. Add your popsicle sticks, freeze pops for another 3-4 hours until solid.
makes 3 cups of popsicle mix
NOTES:
•These spa pops are a healthier & more cost efficient alternative to store bought pops. More eco too, no packaging to toss!
•As always, use your own taste buds to determine how sweet you want your ice pops.
INGREDIENTS
•1 cup grated Cucumber
•1 fresh squeezed Lemon, remove any seeds
•2 cups cold Water
•Natural Sweetener added to taste: use your favorite (Maple Syrup, Honey & Agave are good too)
METHOD
Slice lemon in half and squeeze it over a strainer into 2 cups of cold water. Sweeten lemon water to taste with your favorite sweetener. Fill popsicle molds 2/3 with lemonade. Freeze uncovered for about 1 hour. Take pops out of freezer. Scrape and stir any ice crystals that have formed. Add a spoonful of the cucumber to the pop molds. Be sure to leave a tiny bit of room at the top of your popsicle mold so they don’t overflow when you add the stick. With a popsicle stick or a butter knife, press the cucumber into the mixture so it is evenly distributed. Add your popsicle sticks, freeze pops for another 3-4 hours until solid.
Last edited:
sister herb
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Innocent Soul
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I think sister harb should also start a cooking blog and post all the recipies there. Inshallah it will become very famous. 
If you already have a blog then please post the link.
and post all the recipies there. Inshallah it will become very famous. If you already have a blog then please post the link.
sister herb
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Al-bint
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great thread! gonna come in handy for ramadhan... Well i could have posted some of the recipes i know but I wonder if anyone here likes to use much of oil or red chilli..? see our native dishes usually contain a lot of both...
hewthanks for all the recipes posted here. today I am gonna try the Lemonade Cucumber Spa Popsicles insha Allahcoz its hot here!
wasalaam!
Haya emaan
death...chasing u!
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assalam o alaikum
some thing like cheese balls.. made them for iftari..
some thing like cheese balls..
made them for iftari..
sister herb
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Avocado-Corn-Salsa
Recipe Ingredients:
1/2 avocado, diced
1/2 cup thawed frozen corn kernels
1 tomato, chopped
2 teaspoons chopped fresh cilantro
Lime juice, to taste
Salt, to taste
Recipe Steps:
Combine avocado, corn, tomato and cilantro in a small bowl. Add lime juice and salt to taste.
Recipe Ingredients:
1/2 avocado, diced
1/2 cup thawed frozen corn kernels
1 tomato, chopped
2 teaspoons chopped fresh cilantro
Lime juice, to taste
Salt, to taste
Recipe Steps:
Combine avocado, corn, tomato and cilantro in a small bowl. Add lime juice and salt to taste.
sister herb
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Spicy Tomato Salad
Tomato salad makes a colorful accompaniment to many dishes. This recipe has a
delicious spicy flavor and makes an excellent salad for a picnic or
buffet. It is also suitable for vegans and will suit anyone on a
meat-free or diary-free diet.
Ingredients: (Serves 4)
4 large ripe tomatoes
1 small fresh red chili
1 garlic clove
1 oz/25 g fresh basil
4 tablespoons extra virgin olive oil
1 tablespoon lemon juice
2 tablespoons balsamic vinegar
Salt and pepper
Fresh crusty bread, to serve
To garnish:
Fresh basil sprigs
Lemon wedges
Method:
Bring a tea kettle of water to a boil. Place the tomatoes in a heatproof
bowl, then pour over enough boiling water to cover them. Let them soak
for 2-4 minutes, then lift out of the water and cool slightly. When the
tomatoes are cool enough to handle, gently pierce the skins with the tip
of a knife. The skins should now be easy to remove. Discard the skins,
then chop the tomatoes and place them in a large salad bowl.
Seed and finely chop the chili, then chop the garlic. Rinse and finely chop
the basil, then add it to the tomatoes in the bowl with the chili and
the garlic. Mix the oil, lemon juice, and balsamic vinegar together in a
separate bowl, then season to taste with salt and pepper. Pour the
mixture over the salad and toss together well. Garnish with basil sprigs
and lemon wedges, and serve immediately with fresh crusty bread.
Tomato salad makes a colorful accompaniment to many dishes. This recipe has a
delicious spicy flavor and makes an excellent salad for a picnic or
buffet. It is also suitable for vegans and will suit anyone on a
meat-free or diary-free diet.
Ingredients: (Serves 4)
4 large ripe tomatoes
1 small fresh red chili
1 garlic clove
1 oz/25 g fresh basil
4 tablespoons extra virgin olive oil
1 tablespoon lemon juice
2 tablespoons balsamic vinegar
Salt and pepper
Fresh crusty bread, to serve
To garnish:
Fresh basil sprigs
Lemon wedges
Method:
Bring a tea kettle of water to a boil. Place the tomatoes in a heatproof
bowl, then pour over enough boiling water to cover them. Let them soak
for 2-4 minutes, then lift out of the water and cool slightly. When the
tomatoes are cool enough to handle, gently pierce the skins with the tip
of a knife. The skins should now be easy to remove. Discard the skins,
then chop the tomatoes and place them in a large salad bowl.
Seed and finely chop the chili, then chop the garlic. Rinse and finely chop
the basil, then add it to the tomatoes in the bowl with the chili and
the garlic. Mix the oil, lemon juice, and balsamic vinegar together in a
separate bowl, then season to taste with salt and pepper. Pour the
mixture over the salad and toss together well. Garnish with basil sprigs
and lemon wedges, and serve immediately with fresh crusty bread.