IB Kitchen Club

Rhubarb compote

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1 kg fresh, peeled rhubarb stalks
330 ml sugar
(1½ - 2 tsp vanilla sugar)

Cut the rinsed, thinly peeled rhubarb stalks into 2 - 3 cm slices. Place the slices in a large, wide saucepan, alternating them with the sugar. Bring the mixture slowly to the boil, cover and simmer on low heat until the rhubarb has collapsed and the sugar has dissolved. This will take only a few minutes. Shake the pan every now and then.

Remove the lid, raise the heat and simmer the compote for a few minutes longer, until it has thickened sufficiently. Take the pan off the heat and stir in the vanilla sugar, if you like. Serve the compote slightly warm or chilled, topped with a dollop of whipped cream, crème fraîche, vanilla custard or a scoop of vanilla ice cream.

Note: Rhubarb — like most berries, some nuts, spinach, sorrel, beans, chocolate, cocoa, coffee and tea, among other items — contains toxic oxalic acid. While the rhubarb stalks are safe to eat in moderate amount, the leaves must never be used in cooking. Oxalic acid binds vital nutrients such as calcium, inhibiting its absorption by the human body.

To weaken this effect, rhubarb is usually served together with some dairy product rich in calcium, like milk, cream or ice cream. This is a custom practised already among our ancestors, even though they never knew of the oxalic acid and its effects.

The acid in rhubarb may cause some dairy products to curdle when served together.
 
Coconut Custard Pie

1. Preheat the oven to 375F/190C/Gas 5
2. Oil or butter a deep dish pie plate - I think glass works best for this.
3. Put the following ingredients in your blender and whirl around until smooth:
1/2 cup flour (any wheat flour has worked for me)
​
1 tablespoon light oil or melted butter
4 eggs
2 cups milk
1 teaspoon baking powder
1/2 cup sugar (any kind, vanilla sugar gives the best flavor)
1 cup grated coconut, unsweetened
3 tablespoons butter, melted or not
pinch salt
1 teaspoon grated citrus peel (orange, satsuma - I haven't tried lemon yet!)
​
4. Blend all of this together in the blender
5. Pour this in the pie pan
6. Bake 30-40 minutes.
7. Remove, let cool, and serve.

The pie will separate into three layers- a moist and chewy bottom crust; a rich, custardy center; and a thin layer of golden coconut bits on top. Sprinkle with a bit of extra coconut or use whipped cream for garnish if you like. Because it is a solid custard, If you do not have a deep pie plate, I think it could also be made in a square pan as custard squares.
 
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Eggplant parmesan

one medium eggplant, sliced into 1/4 inch slices
3 Tbsp Italian Style/Spiced bread crumbs
1 Tbsp grated Parmesan Cheese
smoked paprika (or regular) ~ for sprinkling on the eggplant slices before cooking
onion powder ~ for sprinkling on the eggplant slices before cooking
garlic powder ~ for sprinkling on the eggplant slices before cooking
'I Can't Believe It's Not Butter' Spray ~ for spraying on the eggplant slices before/after cooking
Pam, butter flavored or regular
salt & pepper, to taste
your favorite Italian Marinara Sauce
your favorite Parmesan Cheese sprinkled over the dish when serving
fresh (or dried) basil for sprinkling over the dish when serving ~ optional
crushed red pepper flakes for sprinkling over the dish when serving ~ optional


Heat your favorite Italian Marinara Sauce in a pan & keep warm while you are prepping/cooking the eggplant.

Spread Italian bread crumbs in bottom of a plate for dredging the eggplant slices in. Take the eggplant slices, dip each one in water, shake it off & then dredge both sides in the Italian bread crumbs. Sprinkle one side with the smoked paprika/onion powder/garlic powder &.

Heat skillet large enough to cook the eggplant in, over medium heat.

When the eggplant slices are ready, spray the skillet with Pam & lay the eggplant slices in a single layer, with the paprika/onion/garlic powder sprinkled side down, so that side cooks first. Cook for approx. 3-4 minutes. While the first side is cooking, sprinkle the top side of the eggplant with paprika/onion/garlic powder . When the 3-4 minutes are over for the first side, flip & cook the other side for an additional 3-4 minutes or until the eggplant slices are golden & cooked through. Give the cooked eggplant a final spray icbinbs(oliveoil if desired), right before taking out of the skillet.

Serve the cooked eggplant with the Marinara Sauce spooned over the top of the slices. Sprinkle the whole thing with Parmesan cheese. Salt/pepper, to taste. Add some fresh basil & crushed red pepper flakes ~ if desired.

Bon appetit

^^
 
Bosnian Pot

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Ingredients:
3 lb lamb or beef, cut into cubes

1 cup finely chopped onion

1 tbsp finely chopped garlic

1 cup finely chopped parsley

1/4 cup finely chopped celery leaves

1 tbsp salt

2 tsp pepper

3 bay leaves

1/2 cup butter

1 cup sliced carrots

1 cup chopped kohlrabi

1/2 cup chopped parsley root

1/2 cup chopped celery root

1 cup green beans, cut into 1" pieces

2 red bell peppers, seeded and cut into squares

2 cups tomatoes, peeled, seeded and quartered

3 cups potatoes, cut into cubes

2 leeks, cleaned and cut into 1/2" slices

1 cup coarsely chopped cabbage

1/2 tsp hot paprika or cayenne, or to taste

6 cups water

1/4 cup vinegar


Instructions:
Preheat the oven to 350F. Rinse the meat and put in a colander to drain. Combine the onion, garlic, parsley, celery leaves, salt, pepper, and bay leaves. Melt the butter in a large, oven-proof stew pot, and then put alternate layers of vegetables and meat, sprinkling some of the onion/garlic/parsley combination on top of each layer. Combine the water and vinegar, and pour it into the pot. Cover the pot with a lid or aluminium foil, and bake until everything is tender, about 3 hours.

Info:
Bosnian Pot is an authentic Bosnian culinary speciality, appreciated for its rich taste and flexibility. It is impossible to define the recipe for Bosanski lonac, as there are many variations, but the main ingredients are mostly the same: meat and various vegetables.

It has been on tables of both the rich and the poor for hundreds of years. Rich people used more meat and other expensive ingredients, while the poor used what was available. Typical ingredients are: beef, lamb, cabbage, potatoes, tomatoes, carrots, parsley, garlic, peppercorns (whole, not ground). Many different vegetables or meats may be used. The Bosanski lonac is prepared by layering meat and vegetables (alternating layers of meat and vegetables until the pot is full) into a deep pot, then adding 1 - 2 dl water or white wine. The ingredients should be cut into large pieces rather than finely chopped or minced.

Originally, Bosanski lonac was made in ceramic pots, that were then put in the fireplace or pit in the ground. That would be perfect, but today, not everyone has a fireplace available for cooking, so cooks may use a regular pot and their kitchen stove. Since the pieces of meat and vegetables are rather large, it takes about 4 hours till the meal is cooked.
 
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Raspberry Souffle

1 teaspoon butter (for greasing ramekins)
6 oz fresh raspberries
1/4 cup, plus 2 teaspoons sugar
4 egg whites
1.Preheat oven to 400F (200C)
2.Butter the insides of six 1/2 cup ramekins
3.Puree raspberries in a blender or food processor, then strain through a fine mesh sieve to remove the seeds. I considered leaving the seeds in until I realized just how prolific they are — you really need to strain the puree. You should yield about 1/2 cup after straining.
4.Add 2 teaspoons sugar to the strained puree and set aside
5.In a mixer, beat four egg whites until they begin to thicken. Continue to beat the whites while you slowly add 1/4 cup sugar. Mix until egg whites form stiff peaks and are glossy.
6.Add 1/3 of the egg whites to the puree and slowly fold in. Continue by adding the remaining egg whites, folding in until no white streaks remain.
7.Spoon the souffle batter into the ramekins, filling to the top and leveling off with the back of a spatula.
8.Place filled ramekins on a baking sheet and bake on a rack positioned in the bottom 1/3 of the oven.
9.Bake for 8-10 minutes or until the souffle rises 1/2″ above the rim.
10.Serve immediately with a sprinkle of powdered sugar!

Bon Appetit ^^
 
^ I know. Ain't that delicious. I choke on them everyday. Very good for a bad sore throat.
 
^^ Maybe you could use that birds´ food as part of homemade muesli and eat it with milk/yoghurt and fresh berries. Then you could also drool even a little. :D

Easy to make: uncooked rolled oats, fruit, nuts, seeds, raisins...
 
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Low Gluten Palestinian Ka’ak bil Simsim

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Ingredients
◾1 tablespoon dry yeast
◾3 tablespoons sugar
◾1/2 cup warm water
◾3 tablespoons vegetable oil
◾1 teaspoon salt
◾3 tsp buttermilk powder
◾1 cup barley flour
◾1/2 cup rye flour
◾1/2 cup gluten free flour
◾1 egg, beaten with a few pinches of sugar
◾1/2 cup white sesame seeds
◾NOTE – you may need to use more water – see how your flours come together first.


Directions
1. Pre-heat oven to 375 f.

2. In the bowl of a mixer, place the yeast, warm water and sugar. Mix gently. Let sit for 10 minutes or until yeast foams doubles in size.

3. Sift the flour. Add the salt to the flour.

4. Once the yeast is ready, add the vegetable oil to the mixing bowl and mix on low speed or hand knead.

5. Slowly, add the flour combining it all before adding more. Do not overwork the dough. This is especially important with low gluten flours. The dough will NOT have an elastic feel.

6. Cover the dough-filled bowl with a towel and let sit in a warm spot for 30-40 minutes.

7. The dough will increase in size though most likely not double as with a traditional flour dough. Turn out the dough on a surface dusted with gluten free flour and knead. You do not want to over work this but knead for 2-3 minutes. Do not add too much flour but just enough to keep it from sticking to your hands and the work surface.

8. Cut the dough into two pieces, poking a hole in the middle and working the bread out from the middle to form a large ring.

. Place onto a baking sheet and brush with the egg/sugar wash and sprinkle sesame seeds on top.

10. On the lowest rack of the oven place an oven-proof pot of boiling water. Place the sheet with the bread dough above this rack. Bake for 25 minutes or until the top of the bread is browned.
 
Moroccan Date-Prune Balls

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Ingredients
8-10 dried, seedless prunes
6-9 seedless dates
1/4 cup golden raisins
1 tsp ground cinnamon
1/2 cup almonds
4 Tbsp honey
2-3 Tbsp grape juice (reserve for end)
sugar (optional)
finely ground almond flour to roll the balls

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Directions
It is very important to pit the dates and prunes used in this recipe. So take a minute to make sure they are pitted! The next step is really easy – simply toss everything into a food processor and blend it together! After you’ve mixed everything take a taste. If the mixture is really thick add some grape juice. If it tastes too bitter add a little bit of sugar. That being said this is not meant to be overly sweet.

To make the balls, take a piece of the mixture about the size of large olive and roll into a ball. Next, roll it in the ground almonds and set aside. Continue with the remaining mixture until it has all been used. To store, keep in a cool place, but don’t refrigerate, in a tightly sealed container.

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^it so looks like home made 'Khajoor ki methai" ( date sweat^o)) my mom's version, we have biscuits in it instead of almonds, raisins etc.
 

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