sister herb
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Both please. I don´t eat pictures, you know...
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British Wholesales - Certified Wholesale Linen & Towels | Halal Food Gastronomy | PHP 8.4 patch for vBulletin 4.2.5
sister herb
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Send me your address by pm, then I might send you some yummy cookies.
sister herb
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You know... distances... and mail is not as fast than email. It needs to be something dry what to send.
^o)
^o)
marwen
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Does anyone know this food ? (I guess some arabs here know it).
It doesn't look very appealing, but believe me it is a very very delicious meal.
It's called Meloukhia (ملوخية) [lat. Corchorus Olitorius].
It's a plant which looks like that :
Then it's dried and crushed until it becomes a powder like this :
Then it's boiled in whater with some oil, spices, and some meat if you want. Then it's stirred for more than an hour until it becomes viscous.
It's served like this, ad you eat it with bread :
It doesn't look very appealing, but believe me it is a very very delicious meal.
It's called Meloukhia (ملوخية) [lat. Corchorus Olitorius].
It's a plant which looks like that :
Then it's dried and crushed until it becomes a powder like this :
Then it's boiled in whater with some oil, spices, and some meat if you want. Then it's stirred for more than an hour until it becomes viscous.
It's served like this, ad you eat it with bread :
sister herb
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It looks as tasty as one Finnish food called Mämmi.
;D
;D
sister herb
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No chocolate, it is mämmi.
Mämmi is a very traditional Finnish Easter time dessert made from rye flour and malt. It has a brown and sticky appearance and as far as mämmi is concerned there are two types of people: those who love it; and those who hate it. There's no middle ground. If your Finnish host/friend/loved one offers you mämmi, try it. But remember that 50% of the Finnish population loathes the stuff and it's quite possible that you will too. It is perfectly acceptable to dislike mämmi (but not saunas) and the following rural legend shows how this controversial foodstuff has divided Finnish opinion.
Mämmi and the Foreign Relief Worker
Just after the Second World War a foreign relief worker was checking how Finns were getting along for food and so on. During Easter this foreigner ended up staying with a family on a small farm in the middle of nowhere ('the middle of nowhere' being a very common place in Finland during those days). The family had just finished the main course of their Easter meal, and there was only mämmi left on the table when the relief worker stepped in. He took a look around, saw the mämmi and rushed to his car and told the driver to drive to the nearest city as soon as possible. There he went straight to the telegraph office and send the following message to his headquarters.
Immediate food aid needed, people up here are eating something that has all ready been eaten once!
Lovers of mämmi naturally claim this story to be just a mämmi-haters' conspiracy which mocks a perfectly good Easter tradition, while the not so mämmi-friendly Finns are ready to swear with their hand on a Bible that this story is true.
How to Make Mämmi
Nowadays mämmi can be bought ready-made from any store during Easter and occasionally during other times of the year, too. Making mämmi isn't hard either; it just takes quite a lot of time.
Ingredients
5 bowls made out of birch bark*
3.5 litres of water
1kg of rye flour
1/4kg of malt, preferably rye malts
2 tablespoons of molasse
2 teaspoons of salt
2 tablespoons of orange peel
Method
Put 1.5 litres of water into a big kettle. Heat it to about 60° Celsius. Add rye flour and malt until you get a thin porridge. Keep stirring while adding the flour and malt. Stop stirring and cover the porridge with more rye flour and malt. Cover the kettle and leave it in a warm place for one hour to sweeten.
Stir the covering into the mixture and add one litre of hot water. Cover again with flour and malt and leave in a warm place for an hour. Again, mix the covering into the porridge, adding one litre of water and covering it with flour and malt. Once more let it sweeten for an hour. By now you should have used up all of the water, flour and malt.
Bring the porridge to a boil and add salt, orange peel and molasse. Boil for half an hour, stirring continuously. After boiling, whip the mämmi for a while before putting it into bowls that have been rinsed with cold water. Scatter some sugar on top and put into an oven (100-125° Celsius) for three hours.
Allow the mämmi to cool and serve together with sugar and cream.
--------
* If you can't find these, use normal pans.
Bon apetit!
Mämmi is a very traditional Finnish Easter time dessert made from rye flour and malt. It has a brown and sticky appearance and as far as mämmi is concerned there are two types of people: those who love it; and those who hate it. There's no middle ground. If your Finnish host/friend/loved one offers you mämmi, try it. But remember that 50% of the Finnish population loathes the stuff and it's quite possible that you will too. It is perfectly acceptable to dislike mämmi (but not saunas) and the following rural legend shows how this controversial foodstuff has divided Finnish opinion.
Mämmi and the Foreign Relief Worker
Just after the Second World War a foreign relief worker was checking how Finns were getting along for food and so on. During Easter this foreigner ended up staying with a family on a small farm in the middle of nowhere ('the middle of nowhere' being a very common place in Finland during those days). The family had just finished the main course of their Easter meal, and there was only mämmi left on the table when the relief worker stepped in. He took a look around, saw the mämmi and rushed to his car and told the driver to drive to the nearest city as soon as possible. There he went straight to the telegraph office and send the following message to his headquarters.
Immediate food aid needed, people up here are eating something that has all ready been eaten once!
Lovers of mämmi naturally claim this story to be just a mämmi-haters' conspiracy which mocks a perfectly good Easter tradition, while the not so mämmi-friendly Finns are ready to swear with their hand on a Bible that this story is true.
How to Make Mämmi
Nowadays mämmi can be bought ready-made from any store during Easter and occasionally during other times of the year, too. Making mämmi isn't hard either; it just takes quite a lot of time.
Ingredients
5 bowls made out of birch bark*
3.5 litres of water
1kg of rye flour
1/4kg of malt, preferably rye malts
2 tablespoons of molasse
2 teaspoons of salt
2 tablespoons of orange peel
Method
Put 1.5 litres of water into a big kettle. Heat it to about 60° Celsius. Add rye flour and malt until you get a thin porridge. Keep stirring while adding the flour and malt. Stop stirring and cover the porridge with more rye flour and malt. Cover the kettle and leave it in a warm place for one hour to sweeten.
Stir the covering into the mixture and add one litre of hot water. Cover again with flour and malt and leave in a warm place for an hour. Again, mix the covering into the porridge, adding one litre of water and covering it with flour and malt. Once more let it sweeten for an hour. By now you should have used up all of the water, flour and malt.
Bring the porridge to a boil and add salt, orange peel and molasse. Boil for half an hour, stirring continuously. After boiling, whip the mämmi for a while before putting it into bowls that have been rinsed with cold water. Scatter some sugar on top and put into an oven (100-125° Celsius) for three hours.
Allow the mämmi to cool and serve together with sugar and cream.
--------
* If you can't find these, use normal pans.
Bon apetit!
جوري
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Egyptian molokhya doesn't look like that.. It is more soupy goes well with white rice or pita bread.. I have never made it but my mom makes it all the timeDoes anyone know this food ? (I guess some arabs here know it).
It doesn't look very appealing, but believe me it is a very very delicious meal.
It's called Meloukhia (ملوخية) [lat. Corchorus Olitorius].
It's a plant which looks like that :
Then it's dried and crushed until it becomes a powder like this :
Then it's boiled in whater with some oil, spices, and some meat if you want. Then it's stirred for more than an hour until it becomes viscous.
It's served like this, ad you eat it with bread :
Hulk
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Hehe I once went to a restaurant and one of the things on the menu was "Halba". I don't know what it is so I asked the waiter "What is Halba?"
He replied "Halba is halba".
"oh ok"
sister herb
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Lemon curd
3 medium eggs or about 7 egg yolks
250 ml sugar
150 ml lemon juice
90 ml unsalted butter
Note: only use freshly squeezed, sieved lemon juice.
Break the eggs in a bowl, whisk them lightly and strain the mixture through a sieve. Add the sugar and the lemon juice and whisk until smooth. Do not beat.
Melt the butter in a saucepan on a very low heat. Preferably use a stainless steel pan. Place the pan with the melted butter inside a bigger saucepan, containing boiling hot water. Make sure that the bottom of the smaller pan is touching the boiling water.
Add the egg mixture to the butter in thin stream, beating continually with a whisk. Continue heating and beating until the mixture has thickened into custard, for about 5 - 7 minutes.
Strain the custard through a clean, fine sieve to remove any possible lumps of coagulated egg. Pour the hot custard in hot jars, sterilized with boiling water. Close the jars with hot, sterilized lids and let cool.
Serve lemon curd spread on toast, as filling in cakes, tarts or tartlets etc.
Makes about 400 - 500 ml lemon curd.
Recipe source: adapted from "Sitruunavoi — Lemon curd", Ihatsu, A. et al., ed. (1993) Otavan suuri keittokirja. Keuruu: Otava.
3 medium eggs or about 7 egg yolks
250 ml sugar
150 ml lemon juice
90 ml unsalted butter
Note: only use freshly squeezed, sieved lemon juice.
Break the eggs in a bowl, whisk them lightly and strain the mixture through a sieve. Add the sugar and the lemon juice and whisk until smooth. Do not beat.
Melt the butter in a saucepan on a very low heat. Preferably use a stainless steel pan. Place the pan with the melted butter inside a bigger saucepan, containing boiling hot water. Make sure that the bottom of the smaller pan is touching the boiling water.
Add the egg mixture to the butter in thin stream, beating continually with a whisk. Continue heating and beating until the mixture has thickened into custard, for about 5 - 7 minutes.
Strain the custard through a clean, fine sieve to remove any possible lumps of coagulated egg. Pour the hot custard in hot jars, sterilized with boiling water. Close the jars with hot, sterilized lids and let cool.
Serve lemon curd spread on toast, as filling in cakes, tarts or tartlets etc.
Makes about 400 - 500 ml lemon curd.
Recipe source: adapted from "Sitruunavoi — Lemon curd", Ihatsu, A. et al., ed. (1993) Otavan suuri keittokirja. Keuruu: Otava.
Abu Zainab
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Has anyone ever used an electric grill to cook steaks or chicken? Are these grills any good?
We have a regular charcoal grill but since the day my sister almost burned down our apartment building trying to ignite the thing we never use it at home. :exhausted
We have a regular charcoal grill but since the day my sister almost burned down our apartment building trying to ignite the thing we never use it at home. :exhausted
sister herb
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I think electric grill is much more safe inside - some people here use it at the balcony. Here people use charcoal grill only outside, in the garden at summer.
sister herb
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Oven-dried tomatoes
cherry tomatoes (about 500 g)
5 - 6 tbsp olive oil
1 - 2 garlic cloves
1½ tsp dried basil
1½ tsp dried oregano
1½ tsp dried rosemary
1½ tsp dried thyme
1½ tsp dried chives
pinch of salt
pinch of black pepper
Finely crush or grind the dried herbs in a mortar. You can substitute the herbs listed above with another ones, according to your taste. Press the garlic cloves through a garlic press and mix with the oil. Add the ground herbs and mix thoroughly.
Cut the rinsed and dried cherry tomatoes in half crosswise. If you are patient enough, remove the seeds from the tomatoes. Place a wire rack on a baking sheet covered with baking parchment. Place the tomato halves, cut-side up, on the wire rack. Sprinkle them with a little salt and pepper. Pour some oil mixture on every tomato.
Dry the tomatoes in cool oven (about 100 - 120 °C) for a few hours. When done, the tomatoes should be dryish and shrivelled, but still retain some moisture and softness.
Place the tomatoes in a clean jar and cover with olive oil. Seal with a lid and store in refrigerator. Serve the tomatoes to accompany various meat, vegetable or pasta dishes, added to salads or as a filling or topping on sandwiches.
Instead of cherry tomatoes, you can use regular sized tomatoes, only they will take a few hours longer to dry.
Recipe source: adapted from "Oven-dried tomatoes" by David Shalleck, WNED-TV/Michael Chiarello's Napa Casual Cooking, 2003.
cherry tomatoes (about 500 g)
5 - 6 tbsp olive oil
1 - 2 garlic cloves
1½ tsp dried basil
1½ tsp dried oregano
1½ tsp dried rosemary
1½ tsp dried thyme
1½ tsp dried chives
pinch of salt
pinch of black pepper
Finely crush or grind the dried herbs in a mortar. You can substitute the herbs listed above with another ones, according to your taste. Press the garlic cloves through a garlic press and mix with the oil. Add the ground herbs and mix thoroughly.
Cut the rinsed and dried cherry tomatoes in half crosswise. If you are patient enough, remove the seeds from the tomatoes. Place a wire rack on a baking sheet covered with baking parchment. Place the tomato halves, cut-side up, on the wire rack. Sprinkle them with a little salt and pepper. Pour some oil mixture on every tomato.
Dry the tomatoes in cool oven (about 100 - 120 °C) for a few hours. When done, the tomatoes should be dryish and shrivelled, but still retain some moisture and softness.
Place the tomatoes in a clean jar and cover with olive oil. Seal with a lid and store in refrigerator. Serve the tomatoes to accompany various meat, vegetable or pasta dishes, added to salads or as a filling or topping on sandwiches.
Instead of cherry tomatoes, you can use regular sized tomatoes, only they will take a few hours longer to dry.
Recipe source: adapted from "Oven-dried tomatoes" by David Shalleck, WNED-TV/Michael Chiarello's Napa Casual Cooking, 2003.
Endymion
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Okay,so here i am writing the recipe
Chicken Vegetable Biryoni.
Ingredients.
Rice.1 kg
Chicken.1 kg
Onion.3 medium sliced.
Tomatoes.6 medium chopped.
Red chilli powder.2 tsp.
turmeric powder.1/2 tsp.
Al spices powder (garam masala).1/2 tsp
Coriander powder.1 tsp
Garlic ginger paste.2 table spoon.
green chilli.4 paste.
Cloves -3
Cardamom -1
Cinnamon - 1/4 inch piece
Bayleaf -1
Salt.To taste.
Oil.As required.
Fresh mint leaves.half cup.
(Or you can use any biryoni masala available in market instead of the spices written above)
Vegetables.
Spring onion.1 cup chopped.
Carrot.2 large cubed.
Capcicum.1 cup cubed.
Pea beans.1 cup.
Cabbage.2 cups chopped.
Fry all the vegetables one by one in small oil and put them aside.
Method.
Boil rice with small amount of salt till they are half tender.Now drain water and put them in colander.
Take a large pan,fry onion till golden brown.Add garlic ginger and green chilli paste and fry for a few minutes.Now add tomatoes and all the spices written above and fry till tomatoes turn into gravy and seperates oil.Now add chicken and cook till tender and oil separates.
Now grease a large pan,make a layer of rice,then chicken and vegetable and then rice again.(Experts mix it after they are done but as im just Endy,not expert,i mix them well before heating them again so do it your way).Cover the pan tightly.Cook it on high flame for 3-5 minutes and then on slow flame for 10 minutes.Remove cover and see if they are done,then dish out and serve other wise give them some more time.
Chicken vegetable biryoni is ready :statisfie
Kheer.(Rice pudding)
Ingredients.
Rice.1/2 cup.
Milk.1 kg
Sugar.1 cup.
Cardamom.4
Almonds and pistachio chopped to taste and decorate.
Method.(Well.i prepare kheer with two methods im writing both for you)
Method 1.
Soak rice for 4 hours.grind them with small water or milk to make a fine paste.Boil milk and add cardamom and let it boil for 5 minutes.Now add rice paste and sugar and stir continuously till it turn thick.Now add some chopped almond and pistachio and remove cardamom.Let it chill.Dish out,decorate and serve.
Eh im so tired i'll write method 2 tomorrow in sha Allah,spare me
Chicken Vegetable Biryoni.
Ingredients.
Rice.1 kg
Chicken.1 kg
Onion.3 medium sliced.
Tomatoes.6 medium chopped.
Red chilli powder.2 tsp.
turmeric powder.1/2 tsp.
Al spices powder (garam masala).1/2 tsp
Coriander powder.1 tsp
Garlic ginger paste.2 table spoon.
green chilli.4 paste.
Cloves -3
Cardamom -1
Cinnamon - 1/4 inch piece
Bayleaf -1
Salt.To taste.
Oil.As required.
Fresh mint leaves.half cup.
(Or you can use any biryoni masala available in market instead of the spices written above)
Vegetables.
Spring onion.1 cup chopped.
Carrot.2 large cubed.
Capcicum.1 cup cubed.
Pea beans.1 cup.
Cabbage.2 cups chopped.
Fry all the vegetables one by one in small oil and put them aside.
Method.
Boil rice with small amount of salt till they are half tender.Now drain water and put them in colander.
Take a large pan,fry onion till golden brown.Add garlic ginger and green chilli paste and fry for a few minutes.Now add tomatoes and all the spices written above and fry till tomatoes turn into gravy and seperates oil.Now add chicken and cook till tender and oil separates.
Now grease a large pan,make a layer of rice,then chicken and vegetable and then rice again.(Experts mix it after they are done but as im just Endy,not expert,i mix them well before heating them again so do it your way).Cover the pan tightly.Cook it on high flame for 3-5 minutes and then on slow flame for 10 minutes.Remove cover and see if they are done,then dish out and serve other wise give them some more time.
Chicken vegetable biryoni is ready :statisfie
Kheer.(Rice pudding)
Ingredients.
Rice.1/2 cup.
Milk.1 kg
Sugar.1 cup.
Cardamom.4
Almonds and pistachio chopped to taste and decorate.
Method.(Well.i prepare kheer with two methods im writing both for you)
Method 1.
Soak rice for 4 hours.grind them with small water or milk to make a fine paste.Boil milk and add cardamom and let it boil for 5 minutes.Now add rice paste and sugar and stir continuously till it turn thick.Now add some chopped almond and pistachio and remove cardamom.Let it chill.Dish out,decorate and serve.
Eh im so tired i'll write method 2 tomorrow in sha Allah,spare me
Endymion
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Chocolates can also travel that long,aren't they
sister herb
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Sure. Chocolate loves traveling.
;D
;D