IB Kitchen Club

[sister herb]

Watermelon Ice Cream Cake

For the mold, choose a deep metal mixing bowl with a nice rounded dome shape.

servings: 12

Ingredients

2 pints pistachio ice cream*
1 pint Vanilla Ice Cream
1 quart Watermelon Sorbet
4 Chocolate Wafers, broken into 1/4-inch pieces
1 six-inch-round layer Sponge Cake

Directions

1. Line a 3-quart metal mixing bowl with plastic wrap, and leave the edges overhanging. Place lined bowl in freezer for 10 minutes; this will be the mold. Chill the bowl of an electric mixer as well.

2. Place pistachio ice cream in the chilled mixer bowl. Using the paddle attachment of the mixer, beat on low speed until ice cream is spreadable, about 30 seconds. Remove chilled mold from freezer. Using a rubber spatula, coat inside of mold with all the pistachio ice cream, making a 1/2-inch-thick layer. Return mold and clean mixer bowl to the freezer for 30 minutes.

3. Place vanilla ice cream in chilled mixer bowl. Beat on low speed until spreadable, about 30 seconds. Remove mold from freezer. Using the rubber spatula, coat pistachio layer with the vanilla ice cream, making a 1/4-inch-thick layer. Return mold and clean mixer bowl to freezer for 30 minutes.

4. Place sorbet in chilled mixer bowl. Beat on low speed until sorbet has softened, about 1 minute. Fold in wafer pieces. Remove mold from freezer. Pack sorbet into center, making an even layer that comes to 1/3 inch below the top of the ice cream layer. Cover sorbet portion with sponge cake; trim cake if necessary. Return mold to freezer until completely hardened.

5. To serve, place a serving plate upside down on top of the mold. Holding plate against mold, invert both. Place a hot wet kitchen towel over the mold. Remove the metal bowl. Immediately before serving, remove the plastic wrap.

*Note: Or use any green color ice cream like mint, pear etc.


Watermelon sorbet

Ingredients

1 cup sugar
3 cups ripe watermelon flesh

Directions

1. Place sugar and 3/4 cup water in a small saucepan. Bring to a boil over medium heat, stirring occasionally. When sugar has dissolved, remove pan from heat. Chill the syrup.

2. Remove seeds from watermelon flesh. Place flesh in the bowl of a food processor; process until liquefied, about 2 minutes. Add puree to chilled syrup; stir to combine.

3. Freeze sorbet in an ice-cream maker according to the manufacturer's instructions. Store, frozen, in an airtight container.

 

[Taabuu]

Chocolate Balls

1/2 cup sugar
6 tablespoons (~100 g) butter
1 1/2 tablespoons cocoa powder
1 1/2 tablespoons vanilla sugar (if you don't have it, use regular sugar and add 1 teaspoon vanilla extract)
1 tablespoon cold coffee
3/4 to 1 cup rolled or quick-cooking oats

Some unsweetened coconut flakes
Some pearl sugar

Mix all ingredients, except the oats, together in a mixing bowl either by hand or with a wooden spoon. Add just enough oats to the mixture to allow you to form it into balls. Form the paste into 1.5-inch balls and roll them in either the coconut flakes or pearl sugar. Store the balls in a lidded container in the freezer. They're best eaten slightly thawed but still very cold.

* you can also dip balls in melted chocolate and decorate them:

Thank for sharing sister. May Allah reward you.

Enjoy this drink, sister

 

[Taabuu]

Please post here easy, simple and if possible, fast to make recipes. Add also picture of foods if you can. Let me start with few my own.

---------------------------------------

Pasta salad by pictures, step by step

As one picture tells more than 1000 words...

1: put to bowl some green lettuce, add a little olive oil, pinch of salt and pepper and mix. Put slices of tomato to bowl as picture.

2: add cooked pasta on lettuce.

3: add grated carrots and mushrooms (you can cook them few minutes in oil if you like and spice as you like).

4: add sliced cucumber and corn.

5: put on salad 2 boiled eggs, each cutted to 4 parts, add some salt and pepper (or other spices&herbs you prefer).

As you can see, salad is very simple but looks nicer when different incredients are layered by they own. And of course, using different vegetables you will get again new kind of salad.

Hmmmmmmmmm

yummy,
look good

for sharing.

 

[sister herb]

Hmmmmmmmmm

yummy,
look good

for sharing.

You are welcome dear. By the way; I just put the rhubarb pie to the oven. Maybe you would like to taste a bit? :statisfie

 

[Taabuu]

INS: INSTANT CHOCOLATE CAKE Ingredients: 300 gm Parle glucose biscuit 5 tbs Sugar 2 tbs Ghee 2 tsp Cocoa powder 300 ml Cold milk ½ tsp Soda bicarb (Baking Soda) Method: 1. Grind together the biscuits, coco powder, sugar and soda bicarb finely in a mixer. 2. Take it in a mixing bowl, add the ghee and milk and mix it well. It should be of a pouring consistency . 3. Grease a glass bowl with ghee on all sides, pour the batter in it and bake in microwave mode for 7 minutes. 4. Allow to stand for 10-15 minutes. 5. De mould it and pour chocolate syrup on it. This can be decorated with fresh cream and nuts. Cut and serve. Preparation time : 10 mts Cooking time: 7 mts in microwave mode Serves : 5-8 people Shelf life : 3-4 days

 

[Taabuu]

You are welcome dear. By the way; I just put the rhubarb pie to the oven. Maybe you would like to taste a bit? :statisfie

Why not sister Herb??????

 

[Taabuu]

Eggless Peach Cake. INGREDIENTS; Condensed milk/Evaporated milk/ Milkmaid - 1/2 tin All purpose flour - 2 cup Butter - 1 cup (2 sticks, unsalted) Baking powder - 1 tsp Sodium Bicarbonate(Baking Soda) - 1/2tsp Vanilla Essence - 1tsp Water /Soda - 1/2 cup For Frosting Peach - 1 tin Cream - 200gms (7 oz) Jam - 2tbsp (optional) Icing sugar -4 tbsp Cashewnut - 1 cup (roasted, unsalted) Preparation Steps 1. Seperate the liquid and peaches from the can. Except for 4-5 chop the rest of the peaches into small pieces. 2. Dice the cashew in small pieces. 3. Bring the butter to room temperature by keeping it in a warm place for an hour. Method For Cake 1. In a big mixing bowl, mix the butter and condensed milk(wet ingredients). 2. Mix the maida(all purpose flour) with baking pwd seperately (dry ingredients). 3. Now mix the wet and dry ingredients together until it is mixed nicely without any lumps. You can mix by hand or use a hand mixer to do this. 4. Next add the vanilla essence and 1/2 cup of water/soda and whisk nicely. 5. Pour this cake mixture into a buttered and floured baking dish. 6. Bake it for 30 min in 400(200 C) degree oven. 7. Prick the cake using a toothpick to see if the cake is ready. If the cake is ready the toothpick will come out clean. 8. If done take it out of the oven and cool it nicely before applying the frosting. For frosting 1. Whisk together the cream using a whisk or using a hand blender until stiff peaks are formed. 2. Mix the icing sugar and vanilla essence to this to make the frosting. 3. When the cake cools down nicely, pour some of the liquid from the peach tin. 4. When it absorbs all the liquid, add some more to make it soft. 5. Now cut the cake laterally from the center into 2 halves. 6. On the lower half apply frosting then sprinkle some cut peach pieces and cashew pieces. 7. Now place the other half on top of this. 8. Apply jam on the outer section of the whole cake. 9. Apply rest of the frosting on the top and sides of the cake. 10.Sprinkle the rest of the cashew and peach pieces. 11. Yummy peach cake is ready to serve. Looks like a big recipe, but believe it, very easy to make.

 

[Taabuu]

PISTA BARFI: INGREDIENTS 250 gms Sugar 400 gms Pistachio nuts (kernels removed) Water (for sugar syrup) as required 7-8 leaves edible silver foil (varakh) How to make Pista Burfi: First, blanch the pistachios in boiling water. Now, drain the water and remove pistachio peels. Then after make a dry paste of the blanched and peeled Pistachios (without adding water). Prepare sugar syrup. Mix the pistachio paste with the syrup and keep on stirring until it becomes solid. Now spread out the silver foil over the barfi and cut it into square pieces. Pista Barfi is ready to be served.

 

[Taabuu]

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.

[TABLE="width: 757"]
[TR]
[TD="class: t_f"]

this recipe look delicious and lovely.[/TD]
[/TR]
[/TABLE]
Thank you sister for this lovely recipe.
I 'll give it a try.

 

[sister herb]

Roasted cinnamon chicken

one whole chicken, cut into pieces
2 large potatoes
1 onion
2 table spoons of oil
1 teaspoon of cinnamon
half tea spoon of turmeric
coriander (optional)
salt and pepper to taste
2 lemons
half a cup of black olives
1 teaspoon of honey
2 and a half cups of water or broth

Take the chicken and coat evenly with cinnamon and turmeric on all sides. Heat the oil in a pan and put the chicken, put salt, pepper and fry the chicken on both sides until golden brown, about 5-10 min
Take the chicken out and spread on the oven proof pan. In the other pan fry the onions until golden brown Add 2 cups and a half of hot water or chicken broth and bring it to a boil
Pour the stock over the chicken and also put potatoes cut into small pieces
Cover with a foil and bake for 40 min in the oven with temperature 375 F
After 40 min take the pan out and add sliced lemons, olives and one spoon of honey, bake uncovered for another 20-30 min, until the chicken and potatoes are tender
Decorate with coriander leaves when done and serve with a rice or bread

 

[sister herb]

Baked Sweet-Potato Chips

A mandoline or a hand-held slicer will quickly turn out thin, even slices of sweet potato, although a sharp knife and a steady hand will also work fine.

prep: 5 mins

total time: 30 mins

servings: 4

Ingredients

2 medium sweet potatoes, scrubbed and sliced 1/8 inch thick
1 tablespoon extra-virgin olive oil
1/2 teaspoon coarse salt, preferably sea salt
1 lime, cut into wedges, for serving

Directions

1. Preheat oven to 400 degrees F, with racks in center and lower positions. Divide sweet potatoes between 2 rimmed baking sheets. Drizzle with oil, toss, and spread them in a single layer on sheets. Bake, flipping once, until centers are soft and edges are crisp, 22 to 25 minutes. Sprinkle with salt, and serve with lime wedges.

 

[sister herb]

Jam Cupcakes with Chocolate Frosting

Ingredients

•1 cup (2 sticks) unsalted butter, room temperature, plus more for pan
•1 1/2 cups all-purpose flour, (spooned and leveled), plus more for pan
•1 1/2 teaspoons baking powder
•1 teaspoon salt
•3/4 cup granulated sugar
•2 large eggs, room temperature
•1 1/2 teaspoons pure vanilla extract
•1/2 cup plus 2 tablespoons whole milk
•1 cup confectioners' sugar
•1/4 cup unsweetened cocoa powder
•1/4 cup seedless raspberry jam
•12 raspberries, for garnish

Directions
Preheat oven to 350 degrees. Butter and flour a 12-cup muffin pan, or use liners. Combine flour, baking powder, and 3/4 teaspoon salt. In a large bowl, using an electric mixer, beat granulated sugar and 1/2 cup butter until light and fluffy. Beat in eggs, one at a time. Beat in 1 teaspoon vanilla. With mixer on low, beat in flour mixture in two parts, alternating with 1/2 cup milk.

Divide batter among prepared muffin cups. Bake until a toothpick inserted in center of a cupcake comes out clean, about 20 minutes. Let cool in pan 5 minutes. Transfer to a wire rack to cool completely.

Meanwhile, whisk together confectioners' sugar, cocoa, and 1/4 teaspoon salt. In a large bowl, using an electric mixer, beat 1/2 cup butter until light and fluffy. With mixer on low, gradually add cocoa mixture, scraping down side of bowl as necessary. Gradually beat in 2 tablespoons milk and 1/2 teaspoon vanilla. Beat frosting until light and fluffy, about 30 second.

Using a paring knife, cut a 1-inch-deep piece from the top of each cupcake (do not discard). Fill each hole with 1 teaspoon jam and replace cutout pieces. Frost cupcakes and top with raspberries.

 

[Chocolate]

Eggless Peach Cake11. Yummy peach cake is ready to serve. Looks like a big recipe, but believe it, very easy to make.[/TD][/TR][/TABLE][/QUOTE] Ah no offense but that's pineapple ...^o)

 

[Taabuu]

Jam Cupcakes with Chocolate Frosting
wow sister, thank for sharing this delicious cake recipe.
let's enjoy it

Cheers!

Ingredients

•1 cup (2 sticks) unsalted butter, room temperature, plus more for pan
•1 1/2 cups all-purpose flour, (spooned and leveled), plus more for pan
•1 1/2 teaspoons baking powder
•1 teaspoon salt
•3/4 cup granulated sugar
•2 large eggs, room temperature
•1 1/2 teaspoons pure vanilla extract
•1/2 cup plus 2 tablespoons whole milk
•1 cup confectioners' sugar
•1/4 cup unsweetened cocoa powder
•1/4 cup seedless raspberry jam
•12 raspberries, for garnish

Directions
Preheat oven to 350 degrees. Butter and flour a 12-cup muffin pan, or use liners. Combine flour, baking powder, and 3/4 teaspoon salt. In a large bowl, using an electric mixer, beat granulated sugar and 1/2 cup butter until light and fluffy. Beat in eggs, one at a time. Beat in 1 teaspoon vanilla. With mixer on low, beat in flour mixture in two parts, alternating with 1/2 cup milk.

Divide batter among prepared muffin cups. Bake until a toothpick inserted in center of a cupcake comes out clean, about 20 minutes. Let cool in pan 5 minutes. Transfer to a wire rack to cool completely.

Meanwhile, whisk together confectioners' sugar, cocoa, and 1/4 teaspoon salt. In a large bowl, using an electric mixer, beat 1/2 cup butter until light and fluffy. With mixer on low, gradually add cocoa mixture, scraping down side of bowl as necessary. Gradually beat in 2 tablespoons milk and 1/2 teaspoon vanilla. Beat frosting until light and fluffy, about 30 second.

Using a paring knife, cut a 1-inch-deep piece from the top of each cupcake (do not discard). Fill each hole with 1 teaspoon jam and replace cutout pieces. Frost cupcakes and top with raspberries.

Thank you sister for sharing this delicious cake recipe.
love it.
let us all enjoy it here

Cheers!

 

[sister herb]

Baked cheese

3 eggs
200 ml cream
cream cheese 200g
100 g of cottage cheese
50 ml sugar
50 mL chopped almonds
1 tsp natural vanilla extract

Beat the eggs with the cream cheese, vanilla and sugar and cream

Add Cottage cheese and toasted walnuts

All thoroughly and pour a lot of oil in pan for baking

Bake for 35 - 40 minutes in a preheated 200 ° C oven

Serve with jam, berries, ice cream, vanilla cream, etc.

 

[sister herb]

Spicy tomato ketchup

This homemade ketchup is an ideal alternative to the regular ketchup. Moreover it goes well not only with the meat but also with the cheeses, especially goat ones.

800 g ripe tomatoes
400 g red bell peppers
4-6 hot chilli peppers
6-8 garlic cloves
1 tsp salt
1 tsp black peppers
2 tsp oregano
50 ml vinegar (8%)
300 g sugar with pectin

Make a small slashes on the tomatoes skin
Place the tomatoes into the boiling water for 30-40 sec. Take out and run under the cold water. Peel the skin off
Chop the flesh and place into the deep saucepan
Slice the chilli, discard the seeds, slice the garlic very finely
Add the chili and garlic to the tomatoes
Cut the bell peppers into the small cubes and add to the tomatoes
Put the tomatoes over the medium heat, add black peppers and oregano, bring to the boil, reduce the heat and stirring occasionally simmer for 45 min
Add in the sugar and vinegar and simmer for 3-5 min
Cool down for a while, pour into the jars and cover
Keep in the fridge


If you wish you can take canned tomatoes cut in 2-3 pieces. You can adjust the spiciness and sweetness according to your taste.

 

[sister herb]

Cheddar Snacks

Ingredients

1 cup grated yellow cheddar (4 ounces)
2 teaspoons all-purpose flour
1/4 teaspoon paprika
Coarse salt and ground pepper



Cook's Note

To store, keep in an airtight container between layers of parchment, up to 3 days.


Directions

Step 1

Preheat oven to 375F/190C. In a medium bowl, toss cheddar with flour, paprika, teaspoon salt, and 1/8 teaspoon pepper. Drop by tablespoons onto parchment-lined baking sheets (6 per sheet); flatten into 3-inch rounds.


Step 2

Bake until golden and bubbling, 10 to 12 minutes. With a thin metal spatula, transfer crisps to a serving plate to cool.

 

[sister herb]

Peanut Butter Cups

Ingredients

2 cups sifted confectioners' sugar
1 1/2 cups smooth peanut butter, preferably all natural
3 tablespoons unsalted butter
1 pound bittersweet or semisweet chocolate
Thirty-six 1 3/8-inch paper candy cups


Cook's Note

Peanut-butter cups may be served right away, or kept tightly sealed in the freezer for 2 to 3 days. To serve, remove from freezer, peel off paper, and eat cold.

Directions

Step 1

Combine sugar, peanut butter, and butter in an electric mixer fitted with the paddle attachment. Beat on medium-low speed until combined. Transfer mixture to a pastry bag fitted with a 1/2-inch plain tip, and set aside.


Step 2

Melt chocolate in a double boiler over simmering water. Keep melted chocolate over hot water near work area. Use a small spoon or small paintbrush to coat insides of the paper candy cups with the melted chocolate, making sure to cover the bottom and sides well. Transfer cups to a rimmed baking sheet or muffin tins (which will keep the cups from sliding around). Transfer to freezer until set, about 10 minutes.


Step 3

Remove cold chocolate cups from the freezer. Pipe peanut-butter filling into each cup until three-quarters full. Spoon melted chocolate into each cup to cover. Return to the freezer until set, 15 to 25 minutes.

 

[UmmuShaheed]

Asalamu Alaykum
Mashallah some great recipes here. And hats off to you sister herb! Your really an avid cook.
A good majority of the recipes are baked sweets, cakes etc.
How about some spaghetti recipes? Or lasagna?
(Please be as descriptive as possible in the recipe ) i always begin thinking its simple, and end with a disaster to clean:/

 

[sister herb]

Brrrrrrrrr... sister is talking about food... :exhausted I mean real food when I have my a sweet tooth season right now...

...like something like...

Tomato-Sausage Lasagna

prep: 40 mins
total time: 2 hours 30 mins
servings: 8

Ingredients

12 dried lasagna noodles (about 10 ounces), uncooked
2 teaspoons olive oil
1 large onion, chopped
4 garlic cloves, finely chopped
1 1/2 teaspoons dried Italian seasoning
1/4 teaspoon red-pepper flakes
1 pound sweet Italian sausage, casings removed
2 cans (28 ounces each) whole peeled tomatoes in puree
Coarse salt and ground pepper
6 cups shredded shredded mozzarella cheese (about 1 1/2 pounds)
3/4 cup shredded Parmesan cheese (about 3 ounces)


Directions

Step 1

Fill a 9-by-13-inch baking dish two-thirds of the way with hot tap water. Add noodles, and arrange them in alternating directions to prevent sticking. Let soak while preparing sauce.

Step 2

Make sauce: Heat oil in a large saucepan over medium. Add onion, garlic, Italian seasoning, and red-pepper flakes; cook, stirring occasionally, until lightly browned, about 5 minutes. Add sausage, and cook, stirring and breaking it up, until just cooked through, about 5 minutes. Add tomatoes and their puree, breaking up tomatoes with a spoon; bring to a boil. Reduce to a rapid simmer, and cook, stirring occasionally, until thickened, about 20 minutes. (You should have about 8 cups of sauce.) Season with salt and pepper.

Step 3

Preheat oven to 350 degreesF/175C. Drain noodles, transfer to a baking sheet; dry dish with paper towels. Spoon 1 cup sauce in bottom of dish. Fit 4 noodles in dish (crosswise if using short noodles, lengthwise if using long), overlapping slightly. Cover with 2 cups sauce, 2 cups mozzarella, and 1/4 cup Parmesan. Repeat with another layer, then top with remaining noodles, 3 cups sauce, and the rest of mozzarella and Parmesan. Cover dish tightly with aluminum foil, and bake 1 hour.

Step 4

Remove foil, and continue baking until bubbly and browned, about 30 minutes. Remove from oven; let cool 20 minutes. Cut and serve.

Note: you can add also mushrooms, boiled vegetables, fried ground beef and herbs you like.