IB Kitchen Club

[sister herb]

Moroccan Meatball Tagine with Herb and Lemon Sauce

http://marocmama.com/wp-content/uploads/2011/06/IMG_7579.jpg

(Picture is too large - that´s why it is just as a link.)

Meatballs:
½ onion, roughly chopped
3 tablespoons Italian parsley, roughly chopped
2 slices, crusts removed
1 egg
1 pound ground beef or lamb
½ teaspoon ground cumin
½ teaspoon paprika
½ teaspoon freshly ground black pepper

Herb and Lemon Sauce:
4 teaspoons butter or oil
½ onion, finely chopped
½ teaspoon paprika
½ teaspoon turmeric
¼ teaspoon ground cumin
¼ teaspoon cayenne pepper
1 ½ cups chicken stock
3 tablespoons cilantro, chopped
3 tablespoons lemon juice

To make meatballs:

Put the onion in a food processor and process until finely chopped. Tear bread into pieces, add to the onion, along with the egg, and process briefly. Add the beef or lamb, cumin, paprika, and 1 teaspoon salt and process to a thick paste, scraping down the side of the bowl occasionally.

Alternatively, grate the onion , chop the parsley, crumb the bread, and add to the meat in a bowl with the egg, spices, and seasoning. Knead until the mixture is paste like in consistency.

With moistened hands, shape the mixture into walnut-sized balls and place them on tray. Cover and refrigerate until required.

To make herb and lemon sauce:

Heat the butter or oil in a saucepan and add the onion. Cook over low heat until softened and golden. Then add the paprika, turmeric, cumin, and cayenne pepper and cook for 1 minute, stirring. Add the chicken stock and bring to a boil.

Add the meatballs to the pan, shaking so that they settle into the sauce. Cover and simmer for 45 minutes. Add most of the parsley and lemon juice and season further if necessary. Return to a boil and simmer for 2 minutes. Transfer to a tagine or bowl, sprinkle with the remaining parsley, and serve hot.

Source: http://marocmama.com/2011/06/guest-post-amnahs-moroccan-meatball-tagine.html

 

[Paprika]

Where are all the burfi pictures, come aunty herbS, you can do better than that.

 

[sister herb]

Ok back to topic... I made this kind of cake for Eid for my family - it is easy and fast to make:

Chocolate-Raspberry Tart

32 chocolate wafer cookies (about 8 ounces)
2 tablespoons sugar
Coarse salt
6 tablespoons (3/4 stick) unsalted butter, melted
12 ounces semisweet chocolate chips
1 1/4 cups heavy cream
1 1/2 cups fresh raspberries (6 ounces)

Directions

Preheat oven to 350F/175C. In a food processor, combine cookies, sugar, and 1/2 teaspoon salt. Process until very fine crumbs form. Add butter and pulse until mixture just comes together. Press crumbs firmly into a 9-inch fluted tart pan with a removable bottom. Place on a baking sheet and bake until crust is dry and set, 20 minutes. Let cool.

In a large bowl, combine chocolate and pinch of salt. In a small saucepan, bring cream to a bare simmer over medium-high. Immediately pour cream over chocolate and let stand 1 minute. Stir gently until chocolate melts and mixture is completely smooth. Pour chocolate into cooled tart shell and refrigerate until set, 30 minutes. To serve, remove tart from pan and scatter raspberries on top.

Serve with ice cream or whipped cream.

 

[Paprika]

cake looks nice, but all those healthy red things just puts it off.

 

[sister herb]

Hmmm... better then make "those healthy read things" a little less healthy:

Raspberry Jam

Makes about three 8-ounce jars

A half-flat (6 half-pints) fresh raspberries (or exactly 4 cups crushed berries)
3 cups granulated sugar

1.Wash and dry the berries.

2.Place the berries in a large non-reactive (stainless steel or enamel) bowl. Using a potato masher, crush the berries. Measure exactly 4 cups crushed berries. A half flat of raspberries should yield 4 cups when crushed.

3.Place the crushed berries in a six-quart non-reactive (stainless steel, enamel, or coated aluminum) saucepan. Bring to a simmer over medium heat.

4.Add sugar to the hot berries. Raise heat to high and stir constantly until the mixture comes to a full boil, about 5 minutes. Continue to stir at a full rolling boil until the foaming subsides, the puree becomes thick and shiny, and the jam reaches the “jelly” stage, about 15 minutes. Move the jam from the heat and test the jam in one of the following ways:

◦Using a thermometer, either an digital insta-read type or a candy thermometer, the temperature reaches 217-220°F. (Some recipes specify cooking to 221-222°F, but it creates a very stiff jam.)

◦A small spoonful dropped on a cold plate will form a jam as it cools; it is no longer syrupy and does not run. (This is the best way to test it, since you will get the consistency you prefer.)

5.If the jam is not ready, return to the heat and continue to boil, testing every few minutes until the desired consistency is reached.

 

[Paprika]

My mum used to stuff me with jam sandwiches in primary school, can't stand that stuff anymore, a little bit of apricot jam on pastry is fine otherwise......+o(

don't even talk about golden syrup.+o(+o(

 

[sister herb]

Watermelon-Strawberry Pops

2 pounds seedless watermelon
1/2 pound halved hulled strawberries
1/2 cup sugar
3 tablespoons fresh lime juice

Working in batches, puree watermelon in a blender. Strain through a fine-mesh sieve into a large bowl (discard solids). Puree strawberries; add to bowl. Add sugar and lime juice and stir until sugar has completely dissolved.

Pour mixture into ten 3-ounce ice-pop molds and insert sticks. Freeze pops until solid, 2 1/2 to 3 hours (or up to 1 week).

 

[sister herb]

Peanut-Butter Pretzel Candy

Ingredients
1/2 cup creamy peanut butter
1/4 cup plus 1 tablespoon confectioners' sugar
1 tablespoon unsalted butter, room-temperature
1 cup crushed pretzels
5 ounces milk chocolate, melted


Stir together peanut butter, sugar, and butter. Stir in crushed pretzels. Form into 1-inch balls. Freeze for 30 minutes. Dip in melted chocolate. Refrigerate until set.

 

[sister herb]

Easy Cheddar-herb bread

Ingredients
2 cups all-purpose flour
1 Tbsp. sugar
1 Tbsp. dried cilantro or parsley
1 Tbsp. dried rosemary
2 tsp. baking powder
1/2 tsp. salt
3/4 cup milk
1/4 cup unsalted butter (cold)
1 egg
1/2 cup shredded cheddar


Preheat oven to 350 degrees F/175 C. Lightly grease an 8x4x2-inch loaf pan. Mix the first six ingredients (flour through salt) in a bowl.

With a pastry blender (or by hands), cut in 1/4 cup butter until mixture resembles coarse crumbs. Stir in cheddar cheese. In a bowl combine 3/4 cup milk and 1 egg, slightly beaten. Add to crumb mixture all at once. Stir quickly with a fork to moisten. Spread in prepared pan. Bake 45 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on wire rack for 10 minutes. Turn loaf out onto wire rack; cool completely. Makes 12 servings.

 

[sister herb]

Gluten-free Apricot-strawberry cake

200 grams (4 or 5 large) ripe apricots
170 grams (about 1 cup) ripe strawberries, tops removed, quartered
3 tablespoons honey
100 grams slivered almonds
175 grams gluten-free all-purpose flour mix
6 ounces (1 1/2 US sticks) unsalted butter, at room temperature
175 grams (1 cup minus 2 tablespoons) demarara sugar (also known as raw sugar)
2 large eggs, at room temperature
2 tablespoons whole milk

Preparing to bake. Heat the oven to 350 degrees F/175 C. Line the bottom of a 9-inch cake pan with a round of parchment paper. Grease and flour the parchment paper and sides of the pan.

Preparing the fruit. Cut the apricots in half. Remove the pits. Chop the apricots coarsely. Combine with the strawberries in a large bowl. Drizzle the fruit with honey and let them mingle while you prepare the rest of the cake.

Combining the dry ingredients. Put the slivered almonds into the bowl of a food processor. Run the processor until the almonds are ground to the size of breadcrumbs but stopping before they become almond butter. Add the flour and mix them together. Set aside.

Creaming the butter and sugar. Put the butter in the bowl of a stand mixer. Start spinning the paddle attachment to whip the butter a bit, then add the demerara sugar. Cream the butter and sugar until they are pale and fluffy. Turn off the stand mixer.

Building the cake batter. Whisk the eggs until they are beaten together. With the stand mixer running, dribble in the egg mixture a tablespoon at a time, letting the mixer run after each addition. Be sure to scrape down the sides of the bowl occasionally to ensure that everything is well combined.

Finishing the batter. Pour in 1/3 of the almond-flour combination, running the mixer at low speed until the flour has disappeared entirely into the batter. Repeat this with another 1/3 of the dry ingredients, and then again. Dribble in the milk until it is fully incorporated. Add the apricots and strawberries. When everything is combined, turn off the mixer and scrape down the sides of the bowl.

Baking the cake. Pour the cake batter into the prepared pan. Smooth the top with a rubber spatula. Bake until the top is browned and the center has an athletic spring to it when you touch it with your finger. (You can also put a toothpick in the center to see if it comes out clean. This should take about 80 to 90 minutes.

Allow the cake to cool in the pan for 30 minutes. Run a knife around the edge of the cake to loosen any sticky bits. Turn the cake onto a cooling rack, then flip it again. Eat when the cake is cooled to room temperature.

Feeds 8 to 12.

 

[glo]

I made this kind of cake for Eid for my family - it is easy and fast to make:

I bet it's fast to eat too!

 

[sister herb]

I bet it's fast to eat too!

Actually; I have to admit that something like this happened to my cake (and by the same speed too):

 

[Taabuu]

Any nice recipes? Please post here. Thanks!!

 

[Plz Answer Me]

Wow!!! What a thread!!:laugh:

 

[sister herb]

Blueberry Cake with Buttermilk, Thyme and Lemon Zest
Makes one 9-inch cake

4 tablespoons unsalted butter, softened, plus 2 teaspoons for the pan
1 cup unbleached flour plus an extra tablespoon for the berries
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2/3 cup sugar, plus 1-1/2 tablespoons to sprinkle on top at the end
1 large egg, at room temperature
1-1/2 teaspoons vanilla extract
1 tablespoon lemon zest
1 tablespoon finely chopped fresh thyme (don’t use dried)
1/2 cup buttermilk, at room temperature
1-2/3 cups blueberries

Preheat oven to 400 ºF. Put the blueberries in a small bowl and toss them with the tablespoon of flour to lightly coat them. Don’t worry if there is leftover flour. Butter a 9-inch springform pan, then cut out a circle of parchment paper and put it in the bottom of the pan. Butter that too. Combine the 1 cup of flour, the baking soda, baking powder and salt in a small bowl with a fork and set aside.

Beat the butter and sugar in a very big bowl with an electric hand-held mixer for three or four minutes, or until everything is mixed together and starting to get fluffy. Add the vanilla, egg, lemon zest and sugar. Switch to a whisk and mix everything together.

Next, working quickly, whisk in the buttermilk, then add the flour mixture in three or four little parts. Mix all until it is just combined and smooth, then scrape it into the springform pan and even it out and smooth the top with a spatula.

Pour the blueberries into a sieve and shake gently to dislodge any extra flour. Scatter the blueberries uniformly over the top of the batter, then gently press them with the flat of your hand into the surface of the cake. Sprinkle the remaining 1-1/2 tablespoons of sugar over the top of the cake.

Slide the pan into the center of the oven and bake for about 30 minutes.The cake is ready when the top is beautifully golden and a tester poked into the center comes out clean.

Cool for 10 minutes. Slide a knife around the inside of the pan, then remove the spring sides. Turn the cake over (place a flat plate on top and do the flip) and pull off the paper. Turn the cake right side up, placing it on a serving dish, and let it cool completely.

Serve slices of this lovely summer dessert plain, or with powdered sugar or whipped cream if you like. Serve with a glass of cold, cold buttermilk.

 

[Plz Answer Me]

I don't know how to cook but I know very well that how to eat, :smile:

 

[Plz Answer Me]

Ok back to topic... I made this kind of cake for Eid for my family - it is easy and fast to make:

Chocolate-Raspberry Tart

32 chocolate wafer cookies (about 8 ounces)
2 tablespoons sugar
Coarse salt
6 tablespoons (3/4 stick) unsalted butter, melted
12 ounces semisweet chocolate chips
1 1/4 cups heavy cream
1 1/2 cups fresh raspberries (6 ounces)

Directions

Preheat oven to 350F/175C. In a food processor, combine cookies, sugar, and 1/2 teaspoon salt. Process until very fine crumbs form. Add butter and pulse until mixture just comes together. Press crumbs firmly into a 9-inch fluted tart pan with a removable bottom. Place on a baking sheet and bake until crust is dry and set, 20 minutes. Let cool.

In a large bowl, combine chocolate and pinch of salt. In a small saucepan, bring cream to a bare simmer over medium-high. Immediately pour cream over chocolate and let stand 1 minute. Stir gently until chocolate melts and mixture is completely smooth. Pour chocolate into cooled tart shell and refrigerate until set, 30 minutes. To serve, remove tart from pan and scatter raspberries on top.

Serve with ice cream or whipped cream.

Ah!!! so yummy!!! ........But I can't eat mommaaaaaaaaaaaa!!!!! bhuhainhain! This is not fair sister herb.

 

[sister herb]

You can´t eat? ^o) Too full already?

Strawberry Peach Cobbler with Almond Biscuit Topping

Filling:
4 cups peeled and sliced fresh peaches
2 cups sliced fresh strawberries
1/2 cup lightly packed light brown sugar
2 tablespoons instant tapioca, ground into powder*
1/8 teaspoon ground cardamom**
pinch of salt

Topping:
1 cup all-purpose flour
1/4 cup almond meal
6 tablespoons sugar
1 teaspoon baking powder
pinch of salt
4 tablespoons cold unsalted butter, cut into pieces
1 large egg, beaten
3 tablespoons milk, buttermilk, or half and half
coarse sugar for decoration (optional)

1. Preheat oven to 375 degrees.

2. Put peaches and strawberries in a large bowl. In a smaller bowl, whisk together brown sugar, tapioca powder, cardamom, and salt, breaking up any lumps in the brown sugar. Stir sugar mixture into the fruit and pour into a 2-quart baking dish; set aside.

3. In a separate bowl, whisk together flour, almond meal, sugar, baking powder, and salt. Work butter pieces into the flour using your fingertips or a pastry blender until the mixture looks like coarse crumbs and no large pieces of butter are visible.

4. In a measuring cup, whisk together the egg and milk. Pour egg mixture into the flour mixture and stir just until all the flour has been incorporated.

5. Drop the topping mixtures by large spoonfuls over the peaches and strawberries and sprinkle the whole thing with coarse sugar, if desired.

6. Bake cobbler in the middle of a 375 degree oven for 27-30 minutes, turning the pan halfway through the cooking time to ensure even browning. Cobbler is done when the filling is bubbly, the biscuit topping is golden brown, and a toothpick inserted through the thickest part of the topping comes out clean.

Recipe notes:

* Instead of tapioca, you can use potato and corn starch

**If you don’t like cardamom or don’t have any on hand, you may leave out the spice completely or substitute with cinnamon, nutmeg, or ginger.

 

[Plz Answer Me]

Omg! mg: Astaghfirullah !Do you wanna kill me sister herb!
And yes yes!!! I'm full.... :skeleton::skeleton::skeleton:
Bachaaaaaao........

 

[sister herb]

Cream Cheese and Mascarpone Cheesecake

Ingredients

12 tablespoons (1 1/2 sticks) unsalted butter, room temperature
1 1/4 cups plus 2 tablespoons sugar
1 1/4 cups all-purpose flour
1 1/4 cups yellow cornmeal
1/2 teaspoon table salt
1 1/2 pounds cream cheese, room temperature
1/2 pound mascarpone cheese, room temperature
5 large whole eggs, plus 1 large egg yolk
1/4 cup heavy cream
1 tablespoon pure vanilla extract
Zest of 1 orange and 1 lemon
Stewed Rhubarb -> see below
1/2 pint raspberries

Directions

1. Preheat oven to 350 degrees. In the bowl of an electric mixer fitted with the paddle attachment, cream butter and 1/2 cup plus 2 tablespoons sugar until light. Add flour, cornmeal, and salt, and mix until well combined. Press mixture onto the bottom and 3/4 of the way up sides of a 10-by-3-inch springform pan to form a neat crust. Place in the oven, and bake until lightly golden, 20 to 25 minutes. Remove pan from oven, and place on a wire rack. Gently press sides of crust back into place if necessary. Let cool to room temperature.

2. Reduce oven to 325 degrees. In the bowl of an electric mixer fitted with the paddle attachment, beat cream cheese, mascarpone, and remaining 1 1/4 cups sugar on low speed until smooth and well combined. Add eggs and egg yolk, one at a time, beating on low speed after each addition until combined, scraping down sides of bowl with a rubber spatula as necessary.

3. Add cream, vanilla extract, and orange and lemon zests; beat just until combined. Do not overbeat. Pour mixture into cooled shell; place in oven; bake until set but still wobbly in center, 65 to 70 minutes. Turn oven off, and allow cheesecake to sit in the oven 1 hour more. Remove cheesecake from oven, and place on a wire rack to cool. When completely cool, chill at least 2 hours or overnight. Remove outside ring of springform pan.

4. Combine stewed rhubarb with raspberries. Spoon fruit over cheesecake immediately before serving.

Stewed Rhubarb

Ingredients

10 ounces trimmed rhubarb, cut into 1/4-inch pieces (about 2 3/4 cups)
2/3 cup sugar, plus more to taste
2 tablespoons water

Directions

1. Place the rhubarb, sugar, and water in a medium saucepan set over medium-low heat. Simmer gently, stirring occasionally, until sugar is dissolved and rhubarb is almost tender, about 8 minutes. Using a slotted spoon, remove the rhubarb from the liquid, and transfer to a medium bowl; set aside.

2. Raise heat to medium, and continue simmering liquid until thickened and reduced to 1/2 cup, about 10 minutes. Remove from heat. Transfer reduced liquid to a small bowl to cool. Add the cooled thickened liquid to the reserved cooked rhubarb, and stir to combine.

Note: It is important that the rhubarb is cooked at a gentle simmer or it will quickly turn to mush. Do not recombine the rhubarb and cooking liquid until the cooking liquid is cool, or the rhubarb will overcook.