IB Kitchen Club

Coconut Barfis (Qumbo). Similar homemade sweet is known also in India.

CoconutBurfi-1.jpg


Ingredients:

4 cups (400 g), dry, finely shredded coconut
1 can Sweetened Condensed Milk
½ tsp Cardamom –powdered
½ tsp Butter or Ghee

1. In a non-stick pan, on Medium heat, roast Coconut until you get a nice smell. Do not brown.
2. Add in Sweetened Condensed Milk and the Cardamom.
3. Mix well and continue to cook and stir until the ingredients clump together (approximately 2 to 3 minutes).
4. Turn off the heat
5. Lightly smear bottom of a flat baking sheet with Butter or Ghee.
6. Pour coconut mixture onto the baking sheet and spread it evenly.
7. Refrigerate for about an hour.
8. Remove from refrigerator and cut into squares or diamond shapes.
9. Store in an air-tight container in the refrigerator.
 
Cheesy soda bread

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Makes about 16

INGREDIENTS
450g plain white flour
1 tsp salt
1 tsp bicarbonate of soda
1 tbsp chopped fresh herbs, such as rosemary, thyme, sage, parsley or chives
400ml buttermilk or sour milk (to sour milk, add 3 generous tbsp natural yoghurt or juice from half a lemon to 400ml fresh milk)
75g Cheddar or Gruyere cheese, grated

METHOD
1. Preheat the oven to 250C.
2. Sieve the dry ingredients into a bowl, then mix in the chopped herbs. Make a well in the centre. 3. Pour in all the milk at once. Using one hand, with your fingers outstretched like a claw, stir in a full circular movement from the centre to the outside of the bowl. The dough should be softish, though not too wet and sticky.
4. When the dough comes together, turn it out onto a well-floured surface. Pat the dough until it’s about 2cm thick. Cut into round or square shapes about the size of a scone, then place on a floured baking tray. Generously sprinkle each soda bread scone with the grated cheese.
5. Place the tray in the oven. Cook for 10 to 20 minutes (depending on size) until golden and sounding hollow when tapped on the bottom.
6. Turn the oven down to 200C, after 10 minutes if they are already golden.
 
Alternative to pita or naan bread:

Lemon Oregano Flat Bread

flatbread-1.jpg


1 ¼ cups lukewarm water
2 Tsp. instant yeast
1 Tbsp. granulated sugar
Zest of ½ a lemon
1 Tsp. lemon juice
1 Tbsp. dried oregano
3 cups bread flour
2 Tbsp. roasted garlic infused olive oil

In a large bowl, whisk together water, yeast and sugar. Set aside for about 5 minutes; until it starts to appear foamy.

Add lemon zest, lemon juice, oregano and flour. Knead by hand or with a dough hook on an electric mixer until the dough is smooth and elastic.

Add the roasted garlic infused olive oil and continue to knead until the oil has been completely incorporated.

Cover the bowl with plastic wrap and set aside for at least one hour.

Separate the dough into several 2 inch wide balls. On a floured surface, roll each ball out into a 6-inch circle. Remove as much access flour as possible as it will burn in your frying pan.

Spray a large pan with cooking spray and bring to medium heat. Place one circle of dough in the pan and cook until it starts to puff and air bubbles begin to form on the inside. Flip the flat bread and cook for another minute. Repeat until all dough is used.

Makes about 10 flat breads
 
Asian fish cakes

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SERVES 4

INGREDIENTS
2 cans sardines (200g)
1 small sweet potato, peeled and diced
1 egg
½ cup spring onion, thinly sliced
½ cup fresh coriander, finely chopped
1 chilli, thinly sliced
1 tsp lime zest
1 tsp fresh ginger

METHOD
1. Place the sweet potato in a glass bowl, season with salt and pepper and microwave until cooked and soft, about 5 to 10 minutes.
2. Drain the canned sardines and mash them in a bowl. Mix in the spring onion, chilli and coriander.
3. Mash the cooked sweet potato with a fork and beat the egg into it. Mix the sardine mixture into the sweet potato mixture. Add in the lime zest and ginger. Season to taste. Cover and set aside in the fridge until cool.
4. Roll golf ball sized balls of the mixture and flatten slightly. Bake on baking rack in preheated oven at 180C for 10 to 15 minutes.
5. To finish, fry the fish cakes in some oil on both sides until golden brown. Serve on a bed of Asian greens with dipping sauce.
 
So, then I need to post here more mouth watering recipes with pictures and hope that others don´t open this thread before their iftar. :exhausted
 
Oooooh yum yum. I want to cook some of these things. I especially love berfi and koya - plain variety. Need the recipe for those.
 
I am not sure what kind of koya you mean, but here is one variation. As you might like to make food fast and easy way, then:

Easy Microwave Khoya Recipe

Ingredients: [Yields – 1 Cup Khoya]

Condense Milk – 1 tin [ I used low fat]
Curd/Yogurt – 6 tbsp
Milk Powder – 30 gms/2 tbsp
Cardamom Powder – 1/2 tsp
Chopped Dry Fruits – 2 tbsp

Method:

1. Pour condense milk in a large microwave safe bowl, do you large bowl as it’s rises in progress. You really don’t want to clean the mess after.
2. Microwave for 4 minutes with stirring after every minute.
3. Add 1 tbsp of curd at a time and mix well.
4. Now start microwaving for 10 minutes with stirring once every minute until 7 minutes. After 7 minutes start to stir every 20 seconds as the milk will rise very fast.
5. Add cardamom and milk powder and mix well. Add dry fruit and mix well stirring for 1-2 minutes. Khoya will be still a bit loose don’t worry about that, it will get absorb later.

easy252520microwave252520kalakand252520k-1.jpg
 
I was always a recipe collector, though never had much time to use the recipes. *Starts getting ready to print this thread*
 
Meat pies (sfeeha)

To make the dough
2 cups flour
1 teaspoon yeast
1/2 teaspoon salt
1/2 teaspoon sugar
3 tablespoons olive oil
3/4 cup water

To make the stuffing
500 grams ground beef
1 medium onion chopped
2 tablespoons olive oil
1/2 teaspoon all spice
1/4 teaspoon cardamom
1/4 teaspoon cinnamon
1 tablespoon Tahini(optional)
1 tablespoon labaneh(optional..you can replace it with sour cream)
1 tablespoon pomegranate molasses
Salt to taste
1/2 tablespoon dried mint

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Proof the yeast by mixing the yeast, salt and water and waiting for the yeast to foam and bubble. (if it doesn’t bubble you need to discard it and start over with new yeast)

In a bowl whisk together the flour and salt till combined

Add the oil and then rub it into the flour mix with your fingertips

Add the water/ yeast mixture and knead the dough untill it forms a smooth soft ball that doesn’t stick to your hands (a tip from a bakery owner I know, lift the dough and slam it into the table 7-10 times during kneading. That will give your baked goods that fluffy cotton like interior)

Cover a bowl with a little olive oil,place your dough it and cover the dough with a clean towel or plastic wrap and leave it in a warm place untill it doubles in size (If you are short on time, heat your oven to 200 C and place the rack in the middle. Turn it off. Place a clean towel on the rack and place the bowl with your covered dough on the towel and leave it in the closed oven. It will double in size in 10-15 minutes)

Cut the dough into egg sized balls and cover them with a clean towel and allow them to rest for 10 minutes.

s1-1.jpg


To make the stuffing saute the onions in the olive oil untill translucent.

Add the ground beef and spices and stir untill it is half done.

Add the molasses, tahini,labaneh and mint. Stir to combine.

To assemble the sfeeha

Oil your baking sheets.

Center your oven rack

Heat your oven to 270 C (or the highest setting or temperature your oven can get to )

Roll the dough ball into a small circle, place the stuffing in the center.

Wet 1 cm of the dough circumference with water using a brush or your finger.

Take two sides of the dough circle and seal them together by pinching them between your finger and thumb

Repeat that with the other sides of the circle untill you get 4 corners.

s2-1.jpg


Transfer the dough to the baking sheet and allow to rest for 10 minutes.

If you are making a big amount make sure you cover the meat pies with a clean cloth while they are resting or the surface will dry and crack once you bake them.

When the whole amount is ready re-pinch the sealed dough margins together to make sure they are sealed tight.

Brush the dough with some Powdered milk dissolved in a little water (you want it to be of thick consistency). You can use an egg wash but I personally hate the smell of eggs that the egg wash leaves.

sdough-1.jpg


Bake your meat pies for 10 minutes or untill the under side is golden. (They will buff up as they bake so don’t place them too close to each other on the baking sheet)

Place them under the broiler untill the tops are golden brown

s4-1.jpg


Transfer to a wire rack to cool.
 
This recipe too belongs to my series (in other forum) as "Iftar ideas".

Spiced olives

Ingredients:

1/2 lb green cracked olives
1 tbsp chopped parsley
1 tbsp chopped cilantro
1/2 onion chopped finely
1 tsp crushed garlic
1/2 tsp hot paprika
1 tsp cumin
2-3 tbsp olive oil

Directions:
In a saute pan add the olive oil, onions and garlic and cook on medium heat for about 5 minutes. Add the olives, paprika, and cumin. Cook for 8 minutes longer. Finally add the cilantro and parsley, mix well and finish cooking for about 2 minutes longer.

*Note: if your olives are very salty, boil in water for 10 minutes before making this dish. Drain the water before using – it will help remove some of the salt.

olives2-1.jpg
 
Brazilian lamb meatballs with mango and pineapple compote

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INGREDIENTS150g lamb cubes
10g garlic
10g onion
10g chives
5g cinnamon powder
10g fresh mint leaves
10ml olive oil
Salt, to taste

METHOD
Using a food processor, blend the meat with garlic, onion, chives, mint, cinnamon, salt and olive oil. Roll into meatballs and rest for 20 minutes in the fridge and then pan sear in a skillet

MANGO AND PINEAPPLE COMPOTE

INGREDIENTS
100g mango, cubed
100g pineapple, cubed
50g sugar
50g butter
1 red pepper, deseeded and sliced

METHOD
In a saucepan, melt the butter, then add the sugar. Add the pineapple and cook for 8 to 10 minutes. Add the mango and remove from the heat.
 
WRITER said:
I was always a recipe collector, though never had much time to use the recipes. *Starts getting ready to print this thread*
Click to expand...

Make sure you have enough paper in your printer... for all these almost 800 posts. ;D
 
Last edited:
Honeydew melon cooler

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Serves 2

1/2 honeydew melon, roughly chopped
1 small yellow guava, seeds removed
1/2 mango, peeled and pith removed
1/4 cup orange juice

Place all prepared ingredients into a blender. Blend for 1 minute or until smooth.
 
Tip: If you can´t find guava, you can use 1 mango instead (not just 1/2 like in recipe).
 

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