IB Kitchen Club
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British Wholesales - Certified Wholesale Linen & Towels | Halal Food Gastronomy | vBulletin 4 php 8.0 patch
Melt some dark chocolate and milk chocolate. Whisk it all together with thick double cream.
End result should look dark. If it doesnt, its because u added too much cream.
ermmm.. for an artistic marble effect, melt a little bit of white chocolate and swirl it in.
You can leave a little bit of hard chocolate to grate on top.
sister herb
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I made mango milkshake.. sorry too late for pictures.
:hmm:
Could you send recipe of it?
lol sureee.
Ingredients:
One sweeeet ripe mango
Full cream Milk
Make sure they are both cold.
Method:
Peel the mango and put it in the milkshake machine. Add the milk and press START.
TIP: remove pip first
Pour in glass, and enjoy!
How to make a yummmy pizza in 10 mins
Ingredients:
Bread or pitta bread or naan
Red Onion
Green chillies
Fresh Peppers (any colour)
Ketchup
Cheese
& most imp,
mums chicken karahi
Method:
Prepare the topping by dicing the onion, chillies and peppers.
Toast one side of the bread or pitta and turn it over
Put ketchup mixed with the green chillies on the untoasted side.
Throw on the onions and peppers. Steel some chicken from the karahi and shred it on too.
Topple it all with cheese and put it under the grill until its all melted and hot.
Sprinkle with ground black pepper or mint, and enjoy!
Ingredients:
Bread or pitta bread or naan
Red Onion
Green chillies
Fresh Peppers (any colour)
Ketchup
Cheese
& most imp,
mums chicken karahi
Method:
Prepare the topping by dicing the onion, chillies and peppers.
Toast one side of the bread or pitta and turn it over
Put ketchup mixed with the green chillies on the untoasted side.
Throw on the onions and peppers. Steel some chicken from the karahi and shred it on too.
Topple it all with cheese and put it under the grill until its all melted and hot.
Sprinkle with ground black pepper or mint, and enjoy!
Haya emaan
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you can add suger for that if it isnt very sweet
if not add ice cubes
that's my moms recipe
sister herb
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Thanks for your mango milk shake recipe. I am soon going to shop... hopely they have mangos there.
sister herb
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Very simple oven-baked salmon
piece of salmon fillet — about 600 g
small bunch of fresh dill
lemon
salt
white pepper
Gently wipe the surface of the salmon fillet with clean kitchen towel. Remove any bones by pulling them out using fish tweezers (or use regular tweezers). Place the fillet in an oven pan. To protect the pan, you could line it with baking parchment.
Sprinkle the fillet with salt and pepper. Drizzle over some fresh lemon juice and scatter some roughly chopped dill on top.
Bake the fish at 175 °C for about 10 to 25 minutes, depending on your oven type and the thickness of the fillet cut. For a fillet that is about 2½ centimetres thick, it takes about 15 to 20 minutes to bake (but note that in convection oven it may take only 10 minutes or so).
The fish is done when the flesh starts to turn opaque and flaky. Do not bake the fish for too long, or it will come out dry. It is better to leave the fish just slightly underdone in the middle.
Sprinkle the salmon with chopped fresh dill and serve immediately with boiled new potatoes and summer salad.
piece of salmon fillet — about 600 g
small bunch of fresh dill
lemon
salt
white pepper
Gently wipe the surface of the salmon fillet with clean kitchen towel. Remove any bones by pulling them out using fish tweezers (or use regular tweezers). Place the fillet in an oven pan. To protect the pan, you could line it with baking parchment.
Sprinkle the fillet with salt and pepper. Drizzle over some fresh lemon juice and scatter some roughly chopped dill on top.
Bake the fish at 175 °C for about 10 to 25 minutes, depending on your oven type and the thickness of the fillet cut. For a fillet that is about 2½ centimetres thick, it takes about 15 to 20 minutes to bake (but note that in convection oven it may take only 10 minutes or so).
The fish is done when the flesh starts to turn opaque and flaky. Do not bake the fish for too long, or it will come out dry. It is better to leave the fish just slightly underdone in the middle.
Sprinkle the salmon with chopped fresh dill and serve immediately with boiled new potatoes and summer salad.
Pure Purple
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Shahi Tukra Recipe
Shahi tukra is made by frying the bread pieces in oil and then dipping them in sweetened milk and garnishing with nuts and cardomom.
Ingredients:
4 bread slices
400 gms sugar
300 gms milk
2 cardamom
a pinch of saffron
15 gms cashewnuts
15 gms pistachio nuts
oil for deep frying
silver paper
How to make Shahi Tukra:
cut bread into 2 triangles.
Fry the bread slices and remove.
Boil milk and simmer reducing it to half.
Add sugar and boil for another 10 minutes.
Soak saffron in a little milk after heating and pour it on the fried bread.
Spread the bread on a tray and pour the milk over the bread and garnish with crushed cardamoms, chopped nuts and silver paper.
Serve the Shahi Tukra hot.
Shahi tukra is made by frying the bread pieces in oil and then dipping them in sweetened milk and garnishing with nuts and cardomom.
Ingredients:
4 bread slices
400 gms sugar
300 gms milk
2 cardamom
a pinch of saffron
15 gms cashewnuts
15 gms pistachio nuts
oil for deep frying
silver paper
How to make Shahi Tukra:
cut bread into 2 triangles.
Fry the bread slices and remove.
Boil milk and simmer reducing it to half.
Add sugar and boil for another 10 minutes.
Soak saffron in a little milk after heating and pour it on the fried bread.
Spread the bread on a tray and pour the milk over the bread and garnish with crushed cardamoms, chopped nuts and silver paper.
Serve the Shahi Tukra hot.
Last edited:
sister herb
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Finnish Honey Rusks
150 ml milk
15 g fresh yeast
50 g butter
25 g honey
1 egg yolk
¼ tsp coarsely crushed cardamom seeds
500 ml (about 275 g) flour
1 egg for glazing
Dissolve the yeast in a small amount of cold milk. Warm up the rest of the milk and add to the yeast mixture along with the egg yolk. Add flour enough to get a soft and kneadable dough and continue kneading until the dough is shiny and elastic. Cover and let rise until doubled in size.
Mix together the soft butter, honey and cardamom and add the mixture to the dough. Add more flour, knead and shape the dough into small batons, about 10 cm long and 3 cm wide. Place the batons on a baking sheet covered with parchment paper, cover with towel and let rise.
Brush the batons with egg and bake at 225 °C for 8 - 9 minutes, or until slightly browned on surface. Let the batons cool down a bit, then cut them in half lengthwise with a serrated knife. Place the baton halves back on the baking sheet, cut side up, and brown at 200 °C for 5 - 10 minutes.
Remove the rusks from the oven and lower the heat to 50 °C . Return the rusks to the oven, leave the oven door ajar and let the rusks dry until very crisp, for about 1 - 2 hours. You can dry two baking sheets of rusks simultaneously — one on top of another — only switch their places halfway through baking.
Serve the rusks warm or cold at breakfast, lunch or as a snack with tea, coffee, hot chocolate etc, spread with butter, jam, honey, cream cheese or whatever you like. Store in an airtight container.
150 ml milk
15 g fresh yeast
50 g butter
25 g honey
1 egg yolk
¼ tsp coarsely crushed cardamom seeds
500 ml (about 275 g) flour
1 egg for glazing
Dissolve the yeast in a small amount of cold milk. Warm up the rest of the milk and add to the yeast mixture along with the egg yolk. Add flour enough to get a soft and kneadable dough and continue kneading until the dough is shiny and elastic. Cover and let rise until doubled in size.
Mix together the soft butter, honey and cardamom and add the mixture to the dough. Add more flour, knead and shape the dough into small batons, about 10 cm long and 3 cm wide. Place the batons on a baking sheet covered with parchment paper, cover with towel and let rise.
Brush the batons with egg and bake at 225 °C for 8 - 9 minutes, or until slightly browned on surface. Let the batons cool down a bit, then cut them in half lengthwise with a serrated knife. Place the baton halves back on the baking sheet, cut side up, and brown at 200 °C for 5 - 10 minutes.
Remove the rusks from the oven and lower the heat to 50 °C . Return the rusks to the oven, leave the oven door ajar and let the rusks dry until very crisp, for about 1 - 2 hours. You can dry two baking sheets of rusks simultaneously — one on top of another — only switch their places halfway through baking.
Serve the rusks warm or cold at breakfast, lunch or as a snack with tea, coffee, hot chocolate etc, spread with butter, jam, honey, cream cheese or whatever you like. Store in an airtight container.
sister herb
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Kitchen Safety Tips
The kitchen is a dangerous place. Not only are you working with hot surfaces, and boiling liquid, but you're handling sharp knives and utensils that can injure you in a second. So let's learn how to stay safe in the kitchen.
1. Keep Kids and Pets Out!
Children and pets do not belong in the kitchen. Unless the kids are helping you or learning how to cook, keep them out of the area. Not only can kids and pets be a distraction, but they can easily hurt themselves by getting into raw food, pulling hot pots down, and tripping you while you're carrying something heavy.
When you want to teach your kids about cooking be sure to start with simple recipes that don't involve a lot of cutting, heat, or appliances. Don't hold a baby or child while you are cooking. And remember to teach children to respect the kitchen. It's not a place for horseplay or fighting.
2. Wear Shoes and Safe Clothing
Like Chandler in Friends, I once dropped a knife on my foot. I did need stitches, although I didn't actually sever my toe. From that day on, I learned that wearing shoes, good sturdy shoes, is essential to kitchen safety.
Make sure you are wearing safe clothes too. Sleeves should not be long and flowy. Do not wear loose clothing or anything flammable, and avoid synthetic clothing, which can melt onto your skin if it catches on fire.
3. Don't Rush
Rushing around the kitchen will almost guarantee accidents. Unless you're a pro, cut food slowly, do not run from station to station, and take your time when moving hot pots and pans. Saving a few minutes here and there will be negated if you need to make a trip to the doctor's office.
Also never try to bake or cook if you are under the influence of alcohol or medications, or are very sleepy.
4. Always Use Hot Pads
Keep a good selection of hot pads and oven mitts on hand. Always use them for any bowl, pot, or pan that has been in an appliance. It's especially important to use these items on bowls you are pulling out of the microwave oven. Even microwave-safe bowls can get quite hot, and it's easy to burn yourself. And if a hot pad or oven mitt gets wet, don't use it until it dries. A wet pad or cloth will easily transmit heat.
5. Stir Away From Your Body
Last year, I got a severe burn on my arm when I was stirring some pasta boiling away on the stove. Some of the water bubbled up and hit my hand, which jerked, sending a spoonful of boiling water onto my arm. This caused a second-degree burn.
Now, when I stir pasta, I use a slotted spoon, and I position the spoon so the bowl is facing away from me. This way, if my hand does jerk again, I won't scoop boiling water toward myself. So, even though it's counter intuitive, hold the bowl of the spoon away from yourself when stirring something hot and boiling.
6. Learn how to Use Knives
Learn how to use a knife and treat them with respect. Knives should always be sharp. A dull knife can slip and cut. Learn how to chop and slice as chefs do, holding the food with your non-dominant hand, fingers curled under. Go slow until you are confident, and always pay attention.
7. Know Your Equipment and Handle it Properly
Read instructions that come with appliances and understand how to use them. Never use an appliance that has a frayed cord, and keep small appliances dry and away from water. And never use your fingers to release something caught in food processor blades or mixers.
Be careful with the blades on food processors and blenders; they can be very sharp and can cut you if you just brush against them.
Let appliances cool down before cleaning them. And don't use an appliance for a purpose for which it wasn't created.
8. Clean Up Spills Promptly
Cleaning up spills as you go not only helps save time when cleaning the kitchen, but will help prevent accidents. Water, food, and grease on the floor will almost guarantee a fall.
Watch out for cooking sprays too. If they are sprayed on the floor, the surface will become very slippery. I always hold the pan I'm spraying over the sink so any over spray will not land on the floor.
9. Know Your Limits when Lifting
Lifting a hot pot of boiling pasta is one of the most dangerous of kitchen techniques. Think about getting a pasta cooker that consists of a strainer inserted into a larger pot. You just lift the pasta out of the water to drain it, instead of moving a heavy pot of boiling water from the stove to sink.
Lift using your knees and back, and know your limits. Ask for help if you need to move or transfer something heavy.
10. Watch Out for Steam
Steam can burn just as easily as boiling liquid or a hot burner. Be especially careful around covered microwaved foods, and foods that have been cooked in packets. Open these packages away from your face, and remember to use hot pads. And when you lift a cover off a boiling pot, pull the cover toward you so you don't burn your hand with steam.
11. Learn how to Extinguish Fires
Always have a fire extinguisher handy in your kitchen, and be sure that you know how to use it before you need it.
Know a little bit about different fires. Never try to extinguish grease and electric fires with water; baking soda or a pan cover work best. Smothering a fire by removing air is the best way to put most out. Use a pot cover, baking soda, or salt, not water.
A fire in the microwave can be put out just by turning the appliance off and keeping the door closed. A fire in the oven should be extinguished with baking soda or a fire extinguisher.
If you can't douse the fire in a few seconds, call the fire department. Fires can spread so quickly and can get out of control in minutes.
12. Be Careful Around Stove Burners
Always keep pot handles turned away from the front of the stove; it's too easy to accidentally brush against them and spill hot food on yourself.
Never reach over a hot burner to another pan. Push back your sleeves when cooking food on the stove top. And keep pot covers handy to smother flames.
13. Don't Leave Food Unattended
Never leave the house when food is cooking or baking, except for a slow cooker. I put my slow cooker on my cool stove top just so it's on a heatproof surface. Food can quickly go from browning to burning to bursting into flame.
If there are children or pets in your household, make sure an adult is in the kitchen at all times. Accidents happen in seconds.
14. Stop, Drop and Roll
Learn personal safety and fire safety. Teach your children about 'stop, drop, and roll' if their clothing catches on fire. In fact, teach your kids to respect the kitchen, fire, and heat. Nothing in the kitchen is a toy.
15. Keep a First Aid Kit in the Kitchen
Most people keep a first aid kit in the bathroom. One belongs in the kitchen as well. Make sure it's stocked with up-to-date equipment, including gauze, burn salve, scissors, and the phone number for your doctors and nearby hospitals.
The kitchen is a dangerous place. Not only are you working with hot surfaces, and boiling liquid, but you're handling sharp knives and utensils that can injure you in a second. So let's learn how to stay safe in the kitchen.
1. Keep Kids and Pets Out!
Children and pets do not belong in the kitchen. Unless the kids are helping you or learning how to cook, keep them out of the area. Not only can kids and pets be a distraction, but they can easily hurt themselves by getting into raw food, pulling hot pots down, and tripping you while you're carrying something heavy.
When you want to teach your kids about cooking be sure to start with simple recipes that don't involve a lot of cutting, heat, or appliances. Don't hold a baby or child while you are cooking. And remember to teach children to respect the kitchen. It's not a place for horseplay or fighting.
2. Wear Shoes and Safe Clothing
Like Chandler in Friends, I once dropped a knife on my foot. I did need stitches, although I didn't actually sever my toe. From that day on, I learned that wearing shoes, good sturdy shoes, is essential to kitchen safety.
Make sure you are wearing safe clothes too. Sleeves should not be long and flowy. Do not wear loose clothing or anything flammable, and avoid synthetic clothing, which can melt onto your skin if it catches on fire.
3. Don't Rush
Rushing around the kitchen will almost guarantee accidents. Unless you're a pro, cut food slowly, do not run from station to station, and take your time when moving hot pots and pans. Saving a few minutes here and there will be negated if you need to make a trip to the doctor's office.
Also never try to bake or cook if you are under the influence of alcohol or medications, or are very sleepy.
4. Always Use Hot Pads
Keep a good selection of hot pads and oven mitts on hand. Always use them for any bowl, pot, or pan that has been in an appliance. It's especially important to use these items on bowls you are pulling out of the microwave oven. Even microwave-safe bowls can get quite hot, and it's easy to burn yourself. And if a hot pad or oven mitt gets wet, don't use it until it dries. A wet pad or cloth will easily transmit heat.
5. Stir Away From Your Body
Last year, I got a severe burn on my arm when I was stirring some pasta boiling away on the stove. Some of the water bubbled up and hit my hand, which jerked, sending a spoonful of boiling water onto my arm. This caused a second-degree burn.
Now, when I stir pasta, I use a slotted spoon, and I position the spoon so the bowl is facing away from me. This way, if my hand does jerk again, I won't scoop boiling water toward myself. So, even though it's counter intuitive, hold the bowl of the spoon away from yourself when stirring something hot and boiling.
6. Learn how to Use Knives
Learn how to use a knife and treat them with respect. Knives should always be sharp. A dull knife can slip and cut. Learn how to chop and slice as chefs do, holding the food with your non-dominant hand, fingers curled under. Go slow until you are confident, and always pay attention.
7. Know Your Equipment and Handle it Properly
Read instructions that come with appliances and understand how to use them. Never use an appliance that has a frayed cord, and keep small appliances dry and away from water. And never use your fingers to release something caught in food processor blades or mixers.
Be careful with the blades on food processors and blenders; they can be very sharp and can cut you if you just brush against them.
Let appliances cool down before cleaning them. And don't use an appliance for a purpose for which it wasn't created.
8. Clean Up Spills Promptly
Cleaning up spills as you go not only helps save time when cleaning the kitchen, but will help prevent accidents. Water, food, and grease on the floor will almost guarantee a fall.
Watch out for cooking sprays too. If they are sprayed on the floor, the surface will become very slippery. I always hold the pan I'm spraying over the sink so any over spray will not land on the floor.
9. Know Your Limits when Lifting
Lifting a hot pot of boiling pasta is one of the most dangerous of kitchen techniques. Think about getting a pasta cooker that consists of a strainer inserted into a larger pot. You just lift the pasta out of the water to drain it, instead of moving a heavy pot of boiling water from the stove to sink.
Lift using your knees and back, and know your limits. Ask for help if you need to move or transfer something heavy.
10. Watch Out for Steam
Steam can burn just as easily as boiling liquid or a hot burner. Be especially careful around covered microwaved foods, and foods that have been cooked in packets. Open these packages away from your face, and remember to use hot pads. And when you lift a cover off a boiling pot, pull the cover toward you so you don't burn your hand with steam.
11. Learn how to Extinguish Fires
Always have a fire extinguisher handy in your kitchen, and be sure that you know how to use it before you need it.
Know a little bit about different fires. Never try to extinguish grease and electric fires with water; baking soda or a pan cover work best. Smothering a fire by removing air is the best way to put most out. Use a pot cover, baking soda, or salt, not water.
A fire in the microwave can be put out just by turning the appliance off and keeping the door closed. A fire in the oven should be extinguished with baking soda or a fire extinguisher.
If you can't douse the fire in a few seconds, call the fire department. Fires can spread so quickly and can get out of control in minutes.
12. Be Careful Around Stove Burners
Always keep pot handles turned away from the front of the stove; it's too easy to accidentally brush against them and spill hot food on yourself.
Never reach over a hot burner to another pan. Push back your sleeves when cooking food on the stove top. And keep pot covers handy to smother flames.
13. Don't Leave Food Unattended
Never leave the house when food is cooking or baking, except for a slow cooker. I put my slow cooker on my cool stove top just so it's on a heatproof surface. Food can quickly go from browning to burning to bursting into flame.
If there are children or pets in your household, make sure an adult is in the kitchen at all times. Accidents happen in seconds.
14. Stop, Drop and Roll
Learn personal safety and fire safety. Teach your children about 'stop, drop, and roll' if their clothing catches on fire. In fact, teach your kids to respect the kitchen, fire, and heat. Nothing in the kitchen is a toy.
15. Keep a First Aid Kit in the Kitchen
Most people keep a first aid kit in the bathroom. One belongs in the kitchen as well. Make sure it's stocked with up-to-date equipment, including gauze, burn salve, scissors, and the phone number for your doctors and nearby hospitals.
JazakAllah khair sister harb, these were very informative tips indeed! We all must abide by them esp the plastic clothes one, plastic, linen whichever it was, you made a really good point.
need to add something, NEVER wipe the kitchen stuff/floor or tables with spirit and then light a match stick right after! yikes i burnt the whole place once by mistake :embarrass :hiding:
need to add something, NEVER wipe the kitchen stuff/floor or tables with spirit and then light a match stick right after! yikes i burnt the whole place once by mistake :embarrass :hiding:
sister herb
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As those tips;
At kitchen, 4 years ago I got boiled oil to my arm.
I had first aid packet in kithcen and knowledge what to do when to skin come boiling oil.
Coooooooooooooooooooold! Freezer and fast.
No scars in my arm.
At kitchen, 4 years ago I got boiled oil to my arm.
I had first aid packet in kithcen and knowledge what to do when to skin come boiling oil.
Coooooooooooooooooooold! Freezer and fast.
No scars in my arm.
Alpha Dude
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I just made some chicken tikka. First time in my life. I'm so proud.
The saucepan ended up with this at the bottom (I think I fried the chicken for too long and used too much oil). Nothing some elbow grease couldn't cure.
The saucepan ended up with this at the bottom (I think I fried the chicken for too long and used too much oil). Nothing some elbow grease couldn't cure.
Last edited:
Who Am I?
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I just made some chicken tikka. First time in my life. I'm so proud.
The saucepan ended up with this at the bottom (I think I fried the chicken for too long and used too much oil). Nothing some elbow grease couldn't cure.
Yeah that has happened to me when cooking in a pan like that where I get that black stuff at the bottom of the pan.
Elbow grease eh? Have to remember that one...
Haya emaan
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is that image of chicken tikka...?? ^o)
Alpha Dude
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Lol. That's just a term used in the UK to refer to 'hard work'.
Yeah... I guess it didn't turn out good? I don't know. Tasted okay. That's all that matters.
Btw, I cheated - didn't make the sauce from scratch. Used one of them ready packed jars.
I may have gotten the chicken to sauce ratio wrong. :hmm:
Haya emaan
death...chasing u!
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may be thats the reason i thought it wasn't chicken tikka.. lol no matter if it tasted ok..
at last i am also going to take part in sharing recipes :statisfie but sorry i dont have any image.. you can Google it
recipe of simple rice (or call it simplest rice
)ingredients:
little oil
some cardamom
some black pepper(whole)
cinnamon
rice
water
salt
(don't ask me how much of all^ use your own brain:hmm
method:
wash and soak rice
heat the oil..
add cardamom, black pepper and cinnamon..
fry them little and add water..
add salt boil the water and add rice
cook till all the water is absorbed
let the rice cook at slow heat for some time
rice is ready....
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