glo
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Banana loaf
Lemon drizzle cake
Carrot cake
Enjoy! :statisfie
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British Wholesales - Certified Wholesale Linen & Towels | Halal Food Gastronomy | PHP 8.4 patch for vBulletin 4.2.5
Banana loaf
Lemon drizzle cake
Carrot cake
Enjoy! :statisfie
sister herb
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sister herb
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Marinated Lamb Cutlets Recipe
Ingredients:-
250 gms —– Lamb Chops
50 gms —– Lamb, minced
100 gms —– Assorted vegetables, boil and minced
5 gms —– Salt
15 gms —– Pepper powder
10 gms —– Fresh mint
20 gms —– Thyme
20 ml —– Worcestershire sauce
1 —– Lemon
Mashed potatoes and mint sauce to serve.
Method:
Mix minced lamb, vegetable salt, pepper, mint, Worcestershire sauce and thyme.
Slit chop along the bone to make a pocket.
Stuff a portion of the minced mixture into it. Marinate lamb cutlets with salt, pepper and lemon juice.
Keep aside for three hours.
Coat with thyme leaves and cook in frying pan on slow flame for 10 minutes.
Arrange in a plate, serve with mint sauce, mashed potatoes and boiled vegetable.
Ingredients:-
250 gms —– Lamb Chops
50 gms —– Lamb, minced
100 gms —– Assorted vegetables, boil and minced
5 gms —– Salt
15 gms —– Pepper powder
10 gms —– Fresh mint
20 gms —– Thyme
20 ml —– Worcestershire sauce
1 —– Lemon
Mashed potatoes and mint sauce to serve.
Method:
Mix minced lamb, vegetable salt, pepper, mint, Worcestershire sauce and thyme.
Slit chop along the bone to make a pocket.
Stuff a portion of the minced mixture into it. Marinate lamb cutlets with salt, pepper and lemon juice.
Keep aside for three hours.
Coat with thyme leaves and cook in frying pan on slow flame for 10 minutes.
Arrange in a plate, serve with mint sauce, mashed potatoes and boiled vegetable.
sister herb
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Cinnamon Apple yogurt Muffins
1 cup granulated sugar
2 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt, plus a pinch
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
2 medium apples, peeled, cored, quartered, then diced
1/3 cup walnuts, chopped, toasted
2 large eggs
1 cup Greek yogurt
1/2 cup unsalted butter, melted, (1 stick)
1/4 cup brown sugar
1/4 tea spoon cinnamon
Directions:
1. Place cupcake liners inside a 12-cup standard muffin tin.
2. Preheat oven to 400 degrees.
3. whisk together sugar, flour, baking soda, salt, cinnamon, and nutmeg in a medium bowl. Add diced apples and walnuts, tossing to coat.
4. Whisk together eggs, yogurt and butter, in a small bowl. Gently fold the liquid mixture into the flour mixture until just combined. Don’t over mix or muffins will be tough.
5. Divide batter among muffin cups.
6. In a small bowl, mix brown sugar with cinnamon. Sprinkle a little of the mixture over the top of each muffin.
7. Bake until muffins are brown around edges and spring back when touched, 16 to 18 minutes.
8. Remove muffin pan to a rack to cool for about 5 minutes. Then, turn out muffins onto the wire rack. Serve warm or at room temperature. Store muffins in an airtight container at room temperature for up to 2 days. Or freeze in a plastic container for longer storage.
1 cup granulated sugar
2 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt, plus a pinch
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
2 medium apples, peeled, cored, quartered, then diced
1/3 cup walnuts, chopped, toasted
2 large eggs
1 cup Greek yogurt
1/2 cup unsalted butter, melted, (1 stick)
1/4 cup brown sugar
1/4 tea spoon cinnamon
Directions:
1. Place cupcake liners inside a 12-cup standard muffin tin.
2. Preheat oven to 400 degrees.
3. whisk together sugar, flour, baking soda, salt, cinnamon, and nutmeg in a medium bowl. Add diced apples and walnuts, tossing to coat.
4. Whisk together eggs, yogurt and butter, in a small bowl. Gently fold the liquid mixture into the flour mixture until just combined. Don’t over mix or muffins will be tough.
5. Divide batter among muffin cups.
6. In a small bowl, mix brown sugar with cinnamon. Sprinkle a little of the mixture over the top of each muffin.
7. Bake until muffins are brown around edges and spring back when touched, 16 to 18 minutes.
8. Remove muffin pan to a rack to cool for about 5 minutes. Then, turn out muffins onto the wire rack. Serve warm or at room temperature. Store muffins in an airtight container at room temperature for up to 2 days. Or freeze in a plastic container for longer storage.
sister herb
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Pavlovas
meringue nests:
4 egg whites
250 ml sugar
1 tsp white wine vinegar
2 tsp cornstarch
1 tsp vanilla sugar
filling:
200 - 300 ml cream
sugar
vanilla sugar
passion fruits
fresh raspberries
First prepare the meringue mixture for the meringue nests. Whip the egg whites until soft peaks form (about 1 minute at the highest speed with an electric table top mixer fitted with a balloon whisk). Start adding the sugar 1 tablespoon at a time, whisking continually at high speed.
When all sugar has been added, continue whisking until the mixture is very stiff and shiny. Now add the vinegar, vanilla sugar and cornstarch through a sieve. Whisk just until the ingredients are thoroughly incorporated.
With the help of two spoons, form the meringue mixture into nest-shaped rounds onto a lightly buttered baking parchment.
Bake the nests at 100 °C, on the middle rack of the oven, for 1½ hours.
Let the meringues cool a bit, then lift them carefully with a spatula and place on a wire rack to cool down completely.
Season the cream with a pinch of sugar and vanilla sugar and whip until soft peaks form. Spoon the whipped cream into and over the meringue nests.
Halve a couple of passion fruits and spoon their filling over the whipped cream. Finally dot the filled meringues with the raspberries. Serve immediately.
meringue nests:
4 egg whites
250 ml sugar
1 tsp white wine vinegar
2 tsp cornstarch
1 tsp vanilla sugar
filling:
200 - 300 ml cream
sugar
vanilla sugar
passion fruits
fresh raspberries
First prepare the meringue mixture for the meringue nests. Whip the egg whites until soft peaks form (about 1 minute at the highest speed with an electric table top mixer fitted with a balloon whisk). Start adding the sugar 1 tablespoon at a time, whisking continually at high speed.
When all sugar has been added, continue whisking until the mixture is very stiff and shiny. Now add the vinegar, vanilla sugar and cornstarch through a sieve. Whisk just until the ingredients are thoroughly incorporated.
With the help of two spoons, form the meringue mixture into nest-shaped rounds onto a lightly buttered baking parchment.
Bake the nests at 100 °C, on the middle rack of the oven, for 1½ hours.
Let the meringues cool a bit, then lift them carefully with a spatula and place on a wire rack to cool down completely.
Season the cream with a pinch of sugar and vanilla sugar and whip until soft peaks form. Spoon the whipped cream into and over the meringue nests.
Halve a couple of passion fruits and spoon their filling over the whipped cream. Finally dot the filled meringues with the raspberries. Serve immediately.
sister herb
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If you like, sift the pavlovas with icing sugar or drizzle some tianuchka-sauce (Russian cream toffee sauce) on top (recipe is in page 13, post 193).
sister herb
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Tahini Cake with Sesame Coating
3 eggs
1 ½ cup sugar
1 cup canola oil
½ cup tahini
½ cup cold milk
1 tsp baking powder
2 cups flour
For the coating:
1 tsp soft margarine
½ cup sesame
2 tbsp walnut pieces
In a large bowl, mix the eggs and sugar with a mixer till it gets foamy (for about 5 minutes). Add canola oil and cold milk. Stir with a wooden spoon. Then, stir in flour and baking powder. Finally add tahini and stir well to dissolve all ingredients.
Meanwhile, apply soft margarine all over the cake pan with a brush or your fingers. Pour the sesame inside and try to coat inside the cake pan evenly. And then, pour the cake mixture inside and sprinkle with walnuts on top.
Preheat the oven to 350 F (180 C) and bake for about 40-50 minutes till the cake turns golden brown.
3 eggs
1 ½ cup sugar
1 cup canola oil
½ cup tahini
½ cup cold milk
1 tsp baking powder
2 cups flour
For the coating:
1 tsp soft margarine
½ cup sesame
2 tbsp walnut pieces
In a large bowl, mix the eggs and sugar with a mixer till it gets foamy (for about 5 minutes). Add canola oil and cold milk. Stir with a wooden spoon. Then, stir in flour and baking powder. Finally add tahini and stir well to dissolve all ingredients.
Meanwhile, apply soft margarine all over the cake pan with a brush or your fingers. Pour the sesame inside and try to coat inside the cake pan evenly. And then, pour the cake mixture inside and sprinkle with walnuts on top.
Preheat the oven to 350 F (180 C) and bake for about 40-50 minutes till the cake turns golden brown.
sister herb
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Sesame sticks
½ cup canola oil
125 gr butter/margarine, softened
1 Tbsp vinegar
½ cup water
1 egg white (yolk is for the glaze)
1 tsp baking powder
½ tsp sugar
½ tsp salt to taste
3 ½ -4 cups flour
½ cup sesame and nigella seeds
Mix the dough ingredients in a big bowl. Then, knead the dough until becomes soft and consistent. Cover the dough and let it rest for about 10-15 minutes.
Grab walnut size pieces and shape them into long sticks thick as pencil. Cut the sticks in 4-5 inch long. Brush each stick with the egg yolk you set aside before. Place sesame and nigella seeds (or only sesame) over a flat plate and dip one side of the sticks into it for covering with sesame and nigella (or only sesame) seeds. Take the sticks over a greased oven tray.
Preheat the oven to 350 F (180 C) and bake them for about 30-35 minutes or until they get light brown.
½ cup canola oil
125 gr butter/margarine, softened
1 Tbsp vinegar
½ cup water
1 egg white (yolk is for the glaze)
1 tsp baking powder
½ tsp sugar
½ tsp salt to taste
3 ½ -4 cups flour
½ cup sesame and nigella seeds
Mix the dough ingredients in a big bowl. Then, knead the dough until becomes soft and consistent. Cover the dough and let it rest for about 10-15 minutes.
Grab walnut size pieces and shape them into long sticks thick as pencil. Cut the sticks in 4-5 inch long. Brush each stick with the egg yolk you set aside before. Place sesame and nigella seeds (or only sesame) over a flat plate and dip one side of the sticks into it for covering with sesame and nigella (or only sesame) seeds. Take the sticks over a greased oven tray.
Preheat the oven to 350 F (180 C) and bake them for about 30-35 minutes or until they get light brown.
Innocent Soul
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Do you really make these things? :uuh:
or just copy and paste the recipes?
or just copy and paste the recipes?
sister herb
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^^ You should ask it from my overweight family.
:giggling:
:giggling:
Salam
Here's our dinner the other night. I followed this online recipe lol
Heat a lightly buttered griddle or frying pan over medium high heat. Pour or scoop the batter when pan is too hot (then slowly lessen the fire-this is to be able to get the beauty of brown texture), using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.
You can use butter+honey syrup, chocolate or anything you like....
I just like honey syrup with it.
Here's our dinner the other night. I followed this online recipe lol
- 1.5 cups all-purpose flour
- 3.5 teaspoons baking powder
- 1 teaspoon salt
- 1 tablespoon white sugar
- 1.25 cups milk
- 1 egg
- 3 tablespoons butter, melted
Heat a lightly buttered griddle or frying pan over medium high heat. Pour or scoop the batter when pan is too hot (then slowly lessen the fire-this is to be able to get the beauty of brown texture), using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.
You can use butter+honey syrup, chocolate or anything you like....
I just like honey syrup with it.
Pure Purple
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I tried this recipe,yummy....
instead of using cauliflower I used cabbage to make it more crispy.
http://www.vegetarianrecipes.net/gobi-manchurian-balls/
instead of using cauliflower I used cabbage to make it more crispy.
http://www.vegetarianrecipes.net/gobi-manchurian-balls/
Hulk
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Usually I eat chicken breasts.. tuna.. tilapia.. and occasionally when I have money I will buy salmon.. A few days ago my mum went to a "non-corporate" supermarket and bought a whole bunch of salmons lol. I can tell from the salmon cuts that it was from a whole fish. I'm eating salmon almost everyday this week lol.
To cook it I just stab it a few times with a small knife on both skin side and flesh side. Rub some seasoning, heat up the pan with some olive oil. Put it on there skin side down, 6 minutes, flip, 6 minutes, flip. If I see that it is edible I will eat it with some baked beans.
To cook it I just stab it a few times with a small knife on both skin side and flesh side. Rub some seasoning, heat up the pan with some olive oil. Put it on there skin side down, 6 minutes, flip, 6 minutes, flip. If I see that it is edible I will eat it with some baked beans.
Last edited:
[h=3]Yummy Scrummy Chocolate Cake :statisfie
Ingredients[/h] 2 1/2 cups flour
2 tsp soda
1 tsp salt
1 1/2 cup cocoa
1 3/4 cup sugar
2/3 cup shortening
2 eggs
1 tsp vanilla
1 cup butter milk
1 cup water
[h=3]Directions[/h]Take sugar in a bowl, add the cocoa powder. Mix them together.
Now start dry ingredients, add flour, soda and salt. Mix them together.
Take 1 cup of boiling water.
To the dry mixture, add shortenings, eggs, buttermilk and vanilla.
Start to blend. Add a cup of boiling water and blend more.
Put the cake mixture in a pan and bake at 350 degrees for about 30 -35 minutes.
Check after 30 minutes, bake more if required.
Frost the cake with chocolate butter cream frosting.
Slice the cake and serve with a scoop of ice cream.
I have made Chocolate Cakes at home and they're delicious!
I love going shopping to purchase the ingredients
Ingredients[/h] 2 1/2 cups flour
2 tsp soda
1 tsp salt
1 1/2 cup cocoa
1 3/4 cup sugar
2/3 cup shortening
2 eggs
1 tsp vanilla
1 cup butter milk
1 cup water
[h=3]Directions[/h]Take sugar in a bowl, add the cocoa powder. Mix them together.
Now start dry ingredients, add flour, soda and salt. Mix them together.
Take 1 cup of boiling water.
To the dry mixture, add shortenings, eggs, buttermilk and vanilla.
Start to blend. Add a cup of boiling water and blend more.
Put the cake mixture in a pan and bake at 350 degrees for about 30 -35 minutes.
Check after 30 minutes, bake more if required.
Frost the cake with chocolate butter cream frosting.
Slice the cake and serve with a scoop of ice cream.
I have made Chocolate Cakes at home and they're delicious!
I love going shopping to purchase the ingredients
Me too! I just don't get the whole oven concept! It just takes a bit of getting used to. Normally instead of preheating I leave it off and when I'm ready to put the cooking in I turn the oven on and leave it for longer
sister herb
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Seems you all have lost your appetite as last post in this thread was made at over a month ago. Ok, cookie time.
Ginger cookies
(Approx. 50 cookies)
200 g butter
250 g all-purpose flour
250 g white sugar
2 tbsp. syrup or honey
1 egg yolk
2 tsp. soda
2 tbsp. ground ginger
* * *
1. Put oven on 200 degrees Celcius.
2. Chop the butter into the flour.
3. Add the rest of the ingredients.
4. Knead the dough well.
5. Roll the dough into 2-2½ cm thick balls.
6. Place the balls on a baking tray (without any paper underneath).
NOTE: the balls flatten out by themselves in the oven, so make sure to keep a good distance between them - about 7 cm's apart. The bigger you make the balls, the more space you need between them... You won't be able to put all 50 of them in the oven at the same time, unless your oven is huge.
7. Put the tray in the middle of the pre-heated oven and bake for about 8-10 minutes until golden. Keep an eye on them after 8 minutes have passed, because depending on your oven quality and the size of your cookies they might already be ready to take out.
8. Let the cookies cool on the tray for a minute or two after taking them out of the oven, because when they're still hot, they break easily if you try to remove them from the tray! When the cookies are ready (not too hot anymore), transfer them to cool a bit more on a flat surface. Serve the cookies immediately or store them in an airtight container.
Ginger cookies
(Approx. 50 cookies)
200 g butter
250 g all-purpose flour
250 g white sugar
2 tbsp. syrup or honey
1 egg yolk
2 tsp. soda
2 tbsp. ground ginger
* * *
1. Put oven on 200 degrees Celcius.
2. Chop the butter into the flour.
3. Add the rest of the ingredients.
4. Knead the dough well.
5. Roll the dough into 2-2½ cm thick balls.
6. Place the balls on a baking tray (without any paper underneath).
NOTE: the balls flatten out by themselves in the oven, so make sure to keep a good distance between them - about 7 cm's apart. The bigger you make the balls, the more space you need between them... You won't be able to put all 50 of them in the oven at the same time, unless your oven is huge.
7. Put the tray in the middle of the pre-heated oven and bake for about 8-10 minutes until golden. Keep an eye on them after 8 minutes have passed, because depending on your oven quality and the size of your cookies they might already be ready to take out.
8. Let the cookies cool on the tray for a minute or two after taking them out of the oven, because when they're still hot, they break easily if you try to remove them from the tray! When the cookies are ready (not too hot anymore), transfer them to cool a bit more on a flat surface. Serve the cookies immediately or store them in an airtight container.
Hulk
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I've been cooking sis but you know what this thread is so hard to find lol.
I havent been cooking anything fancy just the usual salmon on heat lol. i found this channel and this recipe looks simple yet unique i might considering trying it but hey why dont u try it first to see if it tastes good ;D
I havent been cooking anything fancy just the usual salmon on heat lol. i found this channel and this recipe looks simple yet unique i might considering trying it but hey why dont u try it first to see if it tastes good ;D