IB Kitchen Club

[aflawedbeing]

Minus the Aioli, I will be adding this to Iftaar tonight.
Omnomnomnom!

http://www.taste.com.au/recipes/26678/coconut+crumbed+prawns+with+lime+aioli

 

[Taabuu]

Pls share your recipes

[FONT=Verdana, Arial, Helvetica, sans-serif]Asalamualaykum muslim fellows[/FONT]



[FONT=Georgia, Times New Roman, Times, serif]Ramadan Kareem[/FONT]

[FONT=Verdana, Arial, Helvetica, sans-serif] I hope you are doing well! [/FONT]
​

[FONT=Georgia, Times New Roman, Times, serif]Just thought that it could be nice have a tread where we could post delicious recipes
So share your cooking with all of us here [/FONT]

​

Samosa

Pikawra

Bollani

Kabli Palau




[FONT=Georgia, Times New Roman, Times, serif]May Allah almighty be with all of you[/FONT]

 

[Taabuu]

Re: Pls share your recipes

Here is Hawaiin Pizza recipe

Ingredients
1 c. warm water
2 tbsp. sugar
1 tbsp. oil
1 pkg. Quick rise yeast
1/4 tsp. salt
3 c. flour (approx.)
1 jar pizza sauce
2 cans pineapple (crushed or chunks)
1 pkg. sliced ham or Canadian bacon
3 c. mozzarella cheese

Method
Put yeast into medium size bowl. Add 1 cup warm water. Mix well. Add sugar, oil and salt. Stir. Add flour until dough holds a ball shape. Turn out on floured surface and knead for 8 minutes.
Divide in 2, cover with a towel and let stand in a warm place for 5-15 minutes. Prepare 2 pizza pans with oil and flour. Roll out dough (add flour when it gets sticky) and put on pizza pans. Add sauce and toppings onto dough. Bake at 400 degrees for 10-15 minutes.

 

[Taabuu]

Re: Pls share your recipes

[h=2]JALEBI AN INDIAN DESSERT[/h]

Ingredients:

• 2 cups All purpose flour (maida)
• 11/2 tbsp fine grained semolina or rice flour
• 1/4th tsp baking powder
• 2 tbsp curd (plain yogurt)
• 11/4th cups warm water
• 1/2 tsp saffron threads, slowly dry-roasted and powdered
• 3 cups sugar
• 2 2/3rd cups water
• 1/2 tsp green cardamom seeds powder
• 11/2 tbsp kewra water or rose water
• Ghee or vegetable oil for frying

Method:

• Mix the flour, semolina or rice flour, baking powder, curd and 3/4th cup of the water in a bowl (preferably a ceramic bowl). Mix well with a whisk.
• Mix well and then add remaining water and 1/8th tsp. of saffron powder, and whisk until smooth.
• Set aside for about 2 hours to ferment.
• Whisk thoroughly before use.
• Prepare one string syrup by dissolving sugar in the water. Just before the syrup is ready add saffron and cardamom powder.
• Heat oil in a kadhai. Pour the batter in a steady stream ( or coconut shell with a hole) into the kadhai to form coils. Make a few at a time.
• Deep fry them until they are golden and crisp all over but not brown.
• Remove from the kadhai and drain on kitchen paper and immerse in the syrup.
• Leave for at least 4-5 minutes so that they soak the syrup.
• Take the jalebi out of syrup and serve hot.

 

[Taabuu]

Re: Pls share your recipes

here are some cookies recipes.
[FONT=Comic Sans MS, Times, serif]butter cookies[/FONT]

Ingredients:

6 cups All purpose flour (maida)
3 teaspoons baking powder
1 teaspoon salt
2 cup white sugar
2 cup butter or margarine
2 egg
6 tablespoons cream
2 teaspoon vanilla extract

How to make butter cookies:

• Sift flour, baking powder, salt and sugar together. Mix well. Add the butter. Add egg, cream and vanilla extract thoroughly. Wrap this dough into a foil and refrigerate for atleast 24 hrs. Reheat the oven for 400 degrees. Now roll the dough into a crust which is 1/4 to 1/8 thick. Now with the help of a cookie cutter, cut the cookies.
• Lastly place them on a greased tray and bake them at 400 degrees for 5 - 8 minutes.

​

 

[sister herb]

Strawberry sheera

Ingredients
1 cup semolina (rava)
3 tbsp ghee
2 cups milk
1/2 cup fresh cream
1 1/2 cups sugar
1 1/2 cups strawberry puree or strawberrysquash
8 golden raisins (kismis)
1 tsp cardamom (elaichi) powder
1/4 cup chopped strawberries
1/4 cup chopped mix nuts (cashewnuts and almonds)

For Garnish
1 tbsp chopped strawberries
1 tbsp chopped mix nuts (cashewnuts and almonds)

Method

Heat the pan add the semolina and roast it on slow flame for 5 to 10 minutes. Remove from the flame and keep aside.
Heat the ghee in a pan, add the roasted semolina saute for a minute.
Add the milk, cream and sugar and cook till semolina turns soft.
Add the strawberry puree, golden raisins, cardamom powder and cook till it leaves the side.
Remove from flame, stir in strawberries and dry fruits.
Garnish with the strawberries and dry fruits.
Serve hot or cold.

 

[Hulk]

Recently failed at making a potato salad (rushed through it because was having house painted and literally followed the recipe wrong)

Feeling down, with still some potato leftover I decided to do an easier recipe. Some potato wedges. When I was younger I used to frequent with my friends a particular "egyptian" restaurant that served potato wedges with some special sauce. I have no idea what the sauce they use was called so all I used was some honey mustard and fatfree mayo.

 

[sister herb]

Hopely it tasted good...

 

[sister herb]

Recipe: Shay A'shab (Herbal Tea from Gaza)

6 sprigs lemon verbena
6 sprigs fresh mint
3 sprigs oregano or flat-leafed thyme
2 sprigs dried sage
2 sprigs Italian basil
1 sprig rosemary

Combine herbs in a pot and add boiling water. Steep for 5 minutes or until color is a pale yellow-green. Sweeten as desired.

Source: The Gaza kitchen: A Palestinian Culinary Journey- book
http://gazakitchen.com/

 

[sister herb]

The basics of pickling


When making pickles, it is important to follow the recipe you are using closesly. This is not only to insure food safety, but the taste of the food as well. No matter what pickles you are making, there are a few simple rules you should follow to make sure that your pickles turn out to be a crispy, tangy, tasty treat!


Use uniform produce. Your pickles will process more evenly and pack better.
Scrub your vegetables well, and be sure and remove all of the blossom end by slicing it off. An enzyme in the blossom can cause spoilage or soggy pickles.
Pack the cucumbers or vegetables snuggly in the jar to allow for full movement of the liquid. You want to fit as many cucumbers as possible, as they will normally shrink as they become pickled.
Keep your jar rims clean and dry for a great seal. Do not screw the ring on too tightly, or the seal could becomd compromised.
Process according to the instructions, and don’t forget to alter for higher altitudes.
Label your jars, and store them in a cool dry place- and don’t forget to keep a jar out for eating!
Remember to let fresh-pack pickles ‘ripen’ for a week or two, so their flavor fully develops before eating.
Here is a basic step by step procedure to pickling your pickles. Each recipe will vary however, so do not use this for your pickle recipes unless specified. This is just to give you an idea of the pickling procedure.

1) Pick the firmest cucumbers available for your pickling batch.
2) Decide on which recipe you will use.
3) Clean and rinse your cucumbers to prepare for pickling.
4) Mix ingredients of your brine, the most common of which will be vinegar, water, and salt.
5) Bring your brine to a boil.
6) Pack your cucumbers into canning jars with additional ingredients, as specified by the recipe.
7) Once brine has been brought to a boil, poor into the canning jars, over the top of the cucumbers.
8) Put in any additional pickle ingredients, as specified by the recipe.
9) Seal canning jars with desired method.
10) Place in cool dry place for several weeks to allow pickling to occur.
11) Enjoy your fresh homemade pickles!

Again, this is just a generic procedure and should not be followed exactly for any of your recipes unless this is exactly what the recipe calls for.

How to Sterilize Bottles and Jars for Preserves

For hundreds of years people have been preserving fruit and vegetables by "jamming" them. Preserves will keep for a long time if properly prepared and bottled, but the bottles and jars used must be sterilized.

Step 1

Gather together the jars and their lids and check that all the lids fit snugly so that no air can get in once the lid is screwed down. If your bottles have rubber seals, make sure that these have not perished.

Step 2

Wash the bottles and lids thoroughly. They must be scrupulously clean.

Step 3

Note that before you make your preserve, you need to place the bottles and jars upside down in a cold oven and then heat to 160 degrees celsius. Once the oven has reached this temperature, turn off the heat.

Step 4

Sterilize the lids by boiling them in water for 10 minutes. You can also sterilize bottles this way. Leave the lids/bottles in the water until you are ready to use them.

Step 5

Remember once the preserve is in the bottles, lift the lids out using a pair of tongs and dry them off.

 

[sister herb]

Kitchen tip:

How to Chop Onions without Tears

1.Clean the onion.
2.Place the onion in the freezer for about 5-7 minutes.
3.Take the onion out of the freezer, and slice, dice, or chop your onion straightaway.

Freezing the onion reduces the fumes, and also gives it a slightly crisper texture, so processing is easier.

 

[ladylinda]

WOW you guys are seriously making me hungry over here! LOL this should of called.. "The droool thread!" :statisfie keep it coming!!

 

[sister herb]

WOW you guys are seriously making me hungry over here! LOL this should of called.. "The droool thread!" :statisfie keep it coming!!

We try our best to make you drool more.

I am just making rhubarb pie, tasted by fresh mint, cinnamon and honey.

:statisfie

 

[sister herb]

And with vanilla sauce with fresh anis hyssop (herb).

Pray for my over-weight family.

 

[ladylinda]

We try our best to make you drool more.

I am just making rhubarb pie, tasted by fresh mint, cinnamon and honey.

:statisfie

I'll find my way to get all of you drooling! LOL

 

[Muhaba]

For eid I made Gulab Jamun, a pakistani dessert.

It's a very delicious dessert made from milk powder and placed in sugar syrup to sweeten it.

 

[Periwinkle18]

I'm so so sorry here the molten lava cake recipe.

Molten lava cake

Ingredients
. 5 oz bitter sweet chocolate
.1/2 cup butter = 4 oz
. Sugar 3/4 cup
.eggs 4
.vanilla essence 1 tsp
.1/2 cup flour

Method:
1. Preheat the oven at 232 degree Celsius
2. melt the butter n chocolate
3. in a separate bowl whisk the eggs add sugar n vanilla essence.
4. Add the chocolate in the egg mixture and mix it.
5. lastly add in the half cup flour n whisk it.
6. grease ramekins and add the chocolate mixture in it and bake for 15 mins or until you think its ready.

 

[sister herb]

Ok, as Ramadan is over, I can start again making you hungry there with my recipes...

Blueberry cake with sour cream filling and coconut topping

Crumb mixture:
180 g all-purpose flour (300 ml)
85 g caster sugar (100 ml)
0.5 tsp baking powder
a pinch of salt
150 g cold butter, cut into cubes
50 g unsweetened desiccated coconut (optional)

Filling:
2 large eggs
85 g caster sugar (100 ml)
250 g sour cream or Greek yoghurt
30 ml all-purpose flour (50 ml)
1 tsp vanilla sugar or extract
200 g blueberries or bilberries (or raspberries)

Line a 30x40 cm Swiss roll tin with a parchment paper. Put aside.

Preheat the oven to 180 C/350 F.

Start with the crumb mixture. Mix the flour, sugar, baking powder and salt until combined. Add the cubed butter and pinch with your fingers until a coarse wet sands forms (I usually use my food processor for that).

Take about two-thirds of the mixture and scatter into the baking tin. Press with the palms of your hand until compact.

Whisk eggs with sugar, sour cream/yogurt, flour and vanill until combined. Spread over the base. Scatter blueberries on top.

Fold coconut flakes into the remaining third of the crumb mixture (if using), then scatter the crumbs over the blueberries.

Bake in a preheated oven for about 40 minutes, until the crumb topping is lovely shade of golden brown.

Cool before cutting into small squares and serving.

(Source: http://nami-nami.blogspot.fi/search...-max=2014-01-01T00:00:00+02:00&max-results=50 )

 

[_E_3]

That cake look so nice * drools over cake *

 

[sister herb]

^^ Nice if you like it... And here we go again.


Carrot cake with cream cheese frosting

Carrot cake layers:
500 g carrots
4 large eggs
250 g caster sugar (about 300 ml)
a pinch of salt
240 g all-purpose flour/plain flour (400 ml)
1 tsp baking powder
2 tsp vanilla sugar or extract
100 g vegetable oil (about 150 ml)

Lime and cream cheese frosting:
400 g cream cheese, at room temperature
300 g thick sour cream
100 g caster sugar (just over 100 ml)
2 tsp vanilla sugar or extract
2 limes, zested and juiced

Preheat the oven to 200 C/390 F.

Carrot cake layers: peel the carrots and grate finely.

Measure flour, baking powder and vanilla sugar (if using) into a small bowl, give the mixture a stir.

In a large bowl, whisk the eggs with sugar, salt and vanilla extract (if using) until thick and foamy. Gently fold in the oil, then the grated carrots and finally the dry ingredients.

Line two large oven sheets with parchment paper/baking paper (about 32 x 35 cm/12 x 14 inches). Spoon half of the batter onto one baking sheet, and the other half onto the other.

Bake, one at a time, in the middle of the preheated oven for about 10 minutes, until light golden brown and lightly springy to the touch. Remove from the oven and bake the other carrot cake layer as well.

Let cool completely.

Lime and cream cheese frosting:

Combine cream cheese, sour cream, sugar, vanilla and lime zest and juice in a bowl, and whisk thoroughly (it's easiest to use an electric whisk here).

Putting the cake together:

Cut both carrot cake sheets into two, so you'll end up with four rectangles. Place one carrot cake layer onto your serving tray, spread with one-fourth of the cream cheese frosting. Repeat three more times.

Garnish the cake with chopped pistachios and fresh mint or lemon balm leaves.

The flavour improves if you let it stand for a 3-4 hours in a cool place (I know that waiting sooooooooooooo long before tasting might be quite hard to most of you :exhausted ).

(Source: http://nami-nami.blogspot.fi/search...-max=2014-01-01T00:00:00+02:00&max-results=50 )