IB Kitchen Club

sister herb said:
This too is easy one:

Finnish Apple Pie

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150 g butter
3 dl wheat flour
½ dl milk

4-5 apples

½ dl sugar
1 egg
2 dl milk
1 - 2 teaspoon cinnamon

Heat oven +225 celcius degrees.

Mix butter and wheat flour, add milk, stir together.

Push dough onto a pie pan. Peel and core the apples, then slice them, cover the pan with the apples sciles (like in the picture).

Mix sugar, cinnamon, egg and milk, pour over the apples.

Bake in the oven for about 20 - 30 minutes.


Try with vanilla sauce or ice cream.
Click to expand...


wow sis that looks really delicious mashallah :)
 
Coconut and cinnamon cookies

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125 g butter
1 dl sugar
1 egg
3,5 dl wheat flour
1 teaspoon baking powder
2 teaspoon vanilla sugar

1 teaspoon cinnamon or 1 dl grated coconut*


Mix the soft butter and sugar until stiff. Add the egg. Add to dry ingredients, mix. Keep in refrigerator for 1 hour.

Roll out the dough into a sheet. Take the pieces by the mold.

Bake at +200 degrees C for 7 to 10 minutes.

*Note: I made double size dough and put to other part cinnamon, other one grated coconut.
 
Squash lasagna

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Simple recipe: Layers of squash slices, browned minced meat, fresh basil, tomato slices, cheese sauce and grated cheese on the top. In the oven +175 C, 40 minutes.
 
Homemade Chocolate & Coconut Bars

I found that recipe at yesterday and as I love Bounty chocolate bars these might be good substitute for them.

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Ingredients:

(makes 12 large or 24 mini bars)

1 can sweetened condensed milk
3 cups shredded coconut
400-425g milk or dark chocolate (splurge and buy the best you can afford!)

Method:

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In a large bowl, combine the condensed milk and the shredded coconut and mix well. Eat at least one spoon of the mix for taste and quality control.

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Using damp hands, shape the mix into the size bars you want and place on a paper lined baking tray. Place them in the freezer for about an hour to firm and make them easy to dip in the chocolate.

Meanwhile, melt the chocolate using your preferred method.

Dip the set bars into the melted chocolate. You’ll find this easier to do with 2 forks. Drip off any excess chocolate and place the bars back on the tray.

Return to the fridge or, if it’s not too hot at your place, leave them out to set.

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Keep in an airtight container in the fridge for around 5 days….yeah right, as if they’ll last that long!

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Just drip a teaspoon amount of the melted chocolate onto a lined baking sheet and sprinkle with 100’s and 1000’s. Allow to set.

Source: http://mamabake.com/2013/07/11/homemade-chocolate-coconut-bars-3-ingredients/
 
This recipe is pure awesomeness!

:rock:sister Herb! I love anything coconut! And I love all the other yummy foods on this thead:jz:
 
Another amazing thread - food !! Love it !!

Have you guys ever had the famous indian tea - its called amrut tulya chai... literally meaning the heavenly nectar tea..

It consists of the following -

Full Cream Buffalo Milk [I like Chitale or Sane dairy]
Fresh Water
Sugar
Fresh Ginger Crushed [Better still you can crush the juicy fresh ginger with the chimtadirectly in the water-milk concoction to let the ginger juices flow out and blend in smoothly]
Cardamom – peel, crush and powder the pods

That's the ingredients... here's the recipe -
In a brass vessel [or stainless steel, if you can’t get a brass vessel] mix one cup of water and one cup of milk. Add four teaspoons of sugar. Put on the stove on medium heat. Squeeze in a bit of fresh crushed ginger and add a pinch of cardamom powder and the freshly crushed peel. Lightly and lovingly stir the concoction, let it warm, and bring to a boil. Smartly add two teaspoons of tea powder and keep stirring gently to ensure the boiling concoction does not spill over. Keep boiling till the tea attains beautiful bright golden-orange colour – the moment you see a reddish tinge, give the heavenly brew a loving last stir, twirl the vessel, and sieve the Amrut Tulya Nectar Tea, your Special Chaha, directly into the cups.
 
YUMMY !!! That's like homemade-infinite bounty bars.. !! yay !!

Thanks,
T

sister herb said:
Homemade Chocolate & Coconut Bars

I found that recipe at yesterday and as I love Bounty chocolate bars these might be good substitute for them.

Ingredients:

(makes 12 large or 24 mini bars)

1 can sweetened condensed milk
3 cups shredded coconut
400-425g milk or dark chocolate (splurge and buy the best you can afford!)

Method:



In a large bowl, combine the condensed milk and the shredded coconut and mix well. Eat at least one spoon of the mix for taste and quality control.

Using damp hands, shape the mix into the size bars you want and place on a paper lined baking tray. Place them in the freezer for about an hour to firm and make them easy to dip in the chocolate.

Meanwhile, melt the chocolate using your preferred method.

Dip the set bars into the melted chocolate. You’ll find this easier to do with 2 forks. Drip off any excess chocolate and place the bars back on the tray.

Return to the fridge or, if it’s not too hot at your place, leave them out to set.



Keep in an airtight container in the fridge for around 5 days….yeah right, as if they’ll last that long!


Just drip a teaspoon amount of the melted chocolate onto a lined baking sheet and sprinkle with 100’s and 1000’s. Allow to set.

Source
Click to expand...
 
Finnish Lingonberry Pie

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Filling:
5 dl lingonberries
1 dl sugar
0,5 dl water
1 tablespoon potato flour

Dough:
100 g butter
1 dl sugar (0.6 cup)
1 egg
2 dl wheat flour (1 cup)
0,5 dl rye flour
1 teaspoon baking powder
(2 teaspoon vanilla sugar)
0,5 dl milk or cream

Make the filling first:
Put the filling ingredients to the boiler. Heat, stirring constantly until the mixture thickens. Allow to cool.

Cream together the butter and sugar. Add the egg. Mix the flour, baking powder and add to the mixture. Add milk (or cream). Pour into a greased baking dish. Pour cool lingonberry mixture on the dough.

Bake in the oven +200C, 20 to 30 minutes.

Note: Instead of the lingonberries, you can also use cranberries.

As lingonberries and cranberries grow only in the cold climate, substitute for those berries isn´t easy to find. But the dough is suitable for many different kind of berry pies. If you are using some other berries or fruits (or jams), leave rye flour away from the dough. In this case, use 2,5 dl wheat flour.
 
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Sea buckthorn-carrot-apricot jam

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500 g carrots
2 dl water
200 g soaked dryed apricots
2 dl sea buckthorn berries
(1 to 2 dl water)
4 dl jam sugar

Wash, peel, dice the carrots. Boil them in water (2 dl) in 10 minutes. Add more water if needed (1 or 2 dl), soaked apricots and sea buckthorn berries, cook until the carrots are tender, about 10-15 minutes. Puree. Add the jam sugar. Boil 10 minutes with stirring. Pour into clean jars or cool and freeze.

Sea buckthorn

Sea buckthorn is a small tree, common at the part of Europe and Asia, specially at the sea shore but it´s also cultivated in the gardens:

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Little berries are quite tart and juicy. We usually make juice or jam about them because they are quite unpleasant to eat raw. They include a lot of vitamin C.

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If you can´t find sea buckthorn, you can leave it away and use 300 g apricots instead of it.
 
Afghan Sweets

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440 g white sugar
500 ml water
440 g full-cream milk powder
1 tbsp ground cardamom
1 tbsp rosewater
125 g chopped walnuts
1 tbsp ground pistachios

Place the sugar and water in a saucepan over low heat and stir until the sugar dissolves. Simmer, without stirring, for 10–15 minutes, or until a thick syrup forms. Do not allow the syrup to colour.

Meanwhile, combine the milk powder, cardamom, rosewater and walnuts in a bowl. Pour over the hot syrup and quickly combine well. Pour mixture into a shallow dish and scatter with the ground pistachios. Stand for 30 minutes or until cool and set. Cut into diamonds or squares to serve.


Source: http://www.sbs.com.au/food/recipes/homemade-afghan-sweets-sheer-pira
 
Stuffed zucchinis

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1 - 2 zucchinis
400 g minced meat*
olive oil
garlic
onion
tomato sauce/tomatoes
salt, pepper, herbs
grated cheese

Cut the rinsed zucchini lengthwise in half. Carve them with a spoon for the filling and cut into small cubes. Peel and chop the onion and garlic.

Brown ground beef in olive oil. Add the onion and garlic. Add zucchini flesh and crushed tomatoes. Add salt, pepper and herbs. Boil the mixture slowly for 10-15 minutes.

Put the pumpkins on top of the baking paper oven pan and add the filling. Sprinkle the grated cheese over the filling. Bake at 225 degrees C for about 15 minutes. Serve with rice or bread.

*Note: You can use as filling also grilled chicken or tuna or what ever you like, instead of the meat. Feel free to add sliced mushrooms, cooked vegetables etc.
 
Lingonberry curd pie

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0,5 dl melted butter
1 dl cream or milk
1 egg
1 dl sugar
2 dl wheat flour (add more if dough is too runny)
1 dl oatmeal
1 teaspoon vanilla sugar
1 teaspoon baking powder

4 dl lingonberries

Curd filling:
1 dl curd
1 dl cream or milk
0,5 dl sugar
1 egg
1 teaspoon vanilla sugar

Mix curd filling ingredients together.

Melt the butter. Mix it with the eggs and sugar. Mix other ingredients together and mix them to the dough.

Pour the dough in the greased baking dish. Bake in +200 C 10 minutes. Take out from the oven. Add lingonberries and curd filling. Bake 20 to 30 minutes.

Serve with vanilla sauce.
 
Another variety of the stuffed zucchini:

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Filled with tuna in tomato sauce, blue cheese, basil, garlic, tomato, mushroom sauce and parmesan. Plus potato from the lunch, flavored with seasalt and olive oil.
 
Bengali Coconut Ladoo

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2 1/2 cups grated coconut, fresh or frozen (unsweetened) (Or dried if you can´t find fresh.)
1/2 – 3/4 cup sugar (according to taste)
1 – 2 tsp powdered cardamom
rose essence (optional)
4 cups milk OR 2 cups milk+1 cup evaporated milk OR 2 cups evaporated milk


METHOD:

Add 4 cups milk to a pan and boil till reduced to half in volume. I used 2 cups milk and 1 cup evaporated milk. So it takes less time to reduce to about 2 cup. You may as well use 2 cups evaporated milk straight away. I also added 3 – 4 cardamom pods while boiling the milk and removed them when reduced. This is just because I wanted a strong cardamom flavor.

Mix in the sugar into the milk until dissolved. (I used only ½ cup)

Add the grated coconut. Continue cooking on low heat, stirring frequently until the milk almost dries up. The mixture will start coming away from the sides of the pan. This will take around 20 minutes.

Add the cardamom powder and rose essence when it’s almost ready. (The flavor of cardamom is lost when subjected to heat for too long.)

Do not dry the mixture too much else you won’t be able to make balls. What you can do is; when you think its ready take a small amount of the mixture and try to make a ball. If you find it too moist then cook for slightly longer.

Switch off the heat and let the mixture cool slightly. When still warm to touch, make small balls by rolling between your palms. The ladoos will dry up and become firm once completely cooled.

Store the coconut ladoos in the refrigerator. These keep well for several days.


https://bitesofsweetandspice.wordpr...li-coconut-ladoo-a-sweet-dish-for-durga-puja/
 
Lovely recipes and such beautiful pics masha'allah!

Sister Herb you are tops:statisfie
 
Thanks for you kind words.

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I just made an apple pie. Maybe you would like to come a visit and taste it...

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