IB Kitchen Club

[sister herb]

Gingerbread Curd Apple Pie

Dough:
150 g butter
1 dl sugar (0.6 cup)
3 dl wheat flour
(1 teaspoon vanilla sugar)
0,25 dl milk or cream

Filling:
2 dl gingerbread flavored curd*
0,5 dl cream or milk
1 egg
0,5 dl sugar

apples

cinnamon
0,5 dl cream
sugar

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.

Mix the ingredients of the filling. Pour to the baking dish. Remove core, cut apples into slices. Put to the baking dish. Sprinkle cinnamon and sugar over the apple slices, add 0,5 dl cream.

Bake in the oven +200C/392 F, 20 to 30 minutes.


*Note: Or add 1/2 - 1 teaspoon cinnamon, 1/4 tsp ginger, 1/4 tsp clove and 1/2 tsp cardamom to 2 dl curd. Mix well. Keep in the fridge few hours.

 

[sister herb]

Basic Swiss Roll

4 eggs
1,5 dl sugar
0,75 dl potato flour
1 dl wheat flour
1 tsp baking powder
1 tsp vanilla sugar

2 dl curd*
1 tsp vanilla sugar
1/2 dl strawberry jam

2 dl cream


Whisk the eggs and sugar in a bowl until pale and fluffy.

Add the flour and spoon the mixture into the tin with baking paper (greaseproof paper). Bake in the oven +200 C for 7-10 minutes, or until light and springy to the touch.

Remove from the oven. Put the baking paper (greaseproof paper) on the table. Place the pie plate on top of it and remove it from the paper carefully.

For the filling, spread the jam onto the pie plate and roll it.

Keep in the fridge few hour to the next day. Decorate as you like (I used whipped cream and slices of satsuma plus few strawberries and chocolate candies).

*Note: Filling the swiss roll with curd isn´t necessary if you prefer some other fillings. Use instead of it more jam (1,5 dl) or what ever you like.

 

[sister herb]

Finnish Pancakes

5 dl milk
2 eggs
1/2 dl sugar
pinch of salt
1/2 dl vegetable oil (we usually use rapeseed oil) or melted butter
2,5 dl wheat flour (or barley flour)

vegetable oil or butter for frying

Lightly whisk the eggs and the salt with the milk. Add sugar. Add the flour in a thin stream little at a time, whisking continually to avoid the forming of lumps. Finally add the melted butter which helps to prevent the pancakes from sticking to the pan during frying.

Cover the batter and let it stand for 1/2 to 1 hour for the flour to absorb the liquid.

Heat a pancake pan until very hot. Generously butter the pan and pour the first batch of the pancake batter in a thin layer in the rounds. Fry until the bubbles on the batter surface begin to set and flip the pancakes over with a spatula.

Fry the pancakes until they are golden brown, although the first batch, as with any batter, usually turns out bad — pale, bland and slightly soggy.

Continue frying with the rest of the batter.

Serve with jam (strawberry jam is traditional in here), with ice cream or vanilla sauce.

You can use same basic recipe also for savory pancakes (just leave sugar away and add 1/2 tl salt).

To these (savory) pancakes I added 2 dl chopped spinach and 1 dl grated carrot:

Wild nettle pancakes with lingonberry jam:

Another version of the sweet pancakes:

Peel few apples, remove the core and cut to thin rings.
Pour the pancake dough dose to the pan, add apple ring on the top plus springle cinnamon on it.

Like this:

 

[AhmedGassama]

OMG sister Herb, you killed me with all these plates

I guess that i need to send this thread to my sister so she can make for me all these plates

Do you know how to make Couscous ? it's a very famous north african food

 

[TMGuide]

Mashaa Allaah sister I am printing out the pancake recipe, so versatile. Love it

 

[sister herb]

Mashaa Allaah sister I am printing out the pancake recipe, so versatile. Love it

Nice if you like it. Yes, it´s easy to modify depending do you want sweet or savory foods.

 

[sister herb]

OMG sister Herb, you killed me with all these plates

I guess that i need to send this thread to my sister so she can make for me all these plates

Do you know how to make Couscous ? it's a very famous north african food

Yes I know couscous but please send your special recipe to us. Or recipe of your sister if she is better cook than you. ;D

 

[AhmedGassama]

Yes I know couscous but please send your special recipe to us. Or recipe of your sister if she is better cook than you. ;D

I have only one recipe : how to make a cup of coffee

 

[sister herb]

^^ Well, that´s better than nothing. Could you share it with us then?

 

[sister herb]

Cranberry Soup

200 ml cranberries — fresh or frozen
300 ml water
60 ml sugar
2 tsp cornstarch

Pour the water and the cranberries in a small saucepan. Bring the mixture to the boil and cook until the berries are softened. This will only take a couple of minutes.

Strain the mixture through a sieve and pour the liquid back in the saucepan. Puree the berries by pushing them through a very fine sieve with a spoon. Add the puree in the saucepan, along with the sugar.

Bring the mixture to the boil and simmer gently for about 5 minutes, stirring every now and then. Mix the cornstarch thoroughly with a little cold water and pour in the saucepan in a thin stream, whisking continually.

Cook for 1 minute, (or according to the instructions on the cornstarch package) stirring with a whisk.

Pour the hot soup in soup plate(s) and sprinkle a thin layer of sugar on top, to prevent a crust from forming on the surface while the soup is cooling. Serve the soup warm or cold, topped with a dollop of whipped cream flavoured with vanilla sugar.

Serves 1 - 2.

 

[sister herb]

Fruit Cake

200 g butter
2,5 dl sugar
3 eggs
4 dl wheat flour
1 tsp vanilla sugar
1,5 tsp baking powder
1 - 2 dl finely chopped dried fruits

1 dl chopped cocktail cherries (maraschino cherries)
0,5 dl chopped peanuts (or other nuts)
1 dl orange juice

Cream the softened butter and sugar until stiff. Add the eggs one by one. Mix flour with baking powder, vanilla sugar and chopped dried fruits and nuts. Add the flour mixture into the batter. Add 1 cup of orange juice. Mix gently. Pour the batter into a greased baking dish. Bake 1 hour at 175 C. Remove from oven, cool and remove from the pan.

 

[Mr.President]

Do you have any good and healthy breakfast recepies ?
I dont like sweets

 

[AhmedGassama]

I can't live without sweets, i'm a thin guy, so i can eat as much sweets as i want

 

[Mr.President]

I can't live without sweets, i'm a thin guy, so i can eat as much sweets as i want

I have nothing against sweets but u know for evening tea time its okay but mornings hmm....

 

[sister herb]

In this thread have a lot of healthy recipes too. Well, at the least few. ;D

I´ll post here some my favourites - healthy recipes I mean.

 

[sister herb]

Bakes Apples

4 apples
1 tablespoon sugar
1 tsp cinnamon
raisins
oatmeals
1/2 dl molasses (dark brown syrup)
water

Remove the cores of the whole apples with a knife or an apple corer, but be careful not to pierce the base. Place the apples snugly in a buttered oven casserole.

Mix sugar and cinnamon. Fill the apple cavities with the raisins and oats fifty-fifty. Add 1 teaspoon of the sugar-cinnamon mix. Add more raisins and oatmeals to fill the hole. Spread over the syrup. Pour to the dish 1/2 - 1 dl of water. Bake at 175 C for 45 minutes. Serve with vanilla sauce or vanilla ice cream.

 

[sister herb]

Stuffed Cabbage Rolls

1 - 2 large heads of white cabbage

For stuffing:
400 g ground beef
(1 - 2 onions)
oil for frying
salt, pepper
1,5 dl short grain rice
(chopped cooked cabbage)

dark syrup (molasses)
melted butter

For a tight-headed cabbage:
Cut a deep cone-shaped incision into the bottom of the cabbage(s) and remove the core(s). Place the whole cabbage, bottom side down, in a large saucepan, at least half-submerged in simmering water.

Cook the cabbage, turning it occasionally, until its leaves start to soften. Gently and carefully, without ripping them, pull off the leaves one at a time as they soften and become loose. Preferably use tongs and be careful not to burn yourself with the boiling water.

Place the boiled leaves to drain in a large colander or on paper towels. The softened leaves should bend easily, without breaking — if necessary, cook them for a few minutes longer in boiling water to make them more pliable. Leave the smallest leaves at the very core of the cabbage attached as they are too small to be filled. They can be used to patch up the larger leaves in case these are ripped.

For a loose-headed cabbage:
If the cabbage has a loose head so that the leaves may be easily detached without being torn apart, you can just boil the leaves in batches instead of boiling the whole cabbage and wait for the leaves to soften a few at a time. Drain the boiled, softened leaves in a large colander or on paper towels.

Some people microwave the cabbage leaves, which should be an easier and quicker method to soften them.

Stuffing:
To make the stuffing, cook the rice until tender, rinse it with cold water and leave to drain.

Fry the minced meat (with chopped onion) and season it with salt and pepper. Mix rice and meat. Add 2 Tbsp dark syrup.

Stuff the cabbage leaves: place the leaves one at a time on the work surface and trim their thick ribs thinner with a sharp knife, pressing the leaves flat against the work surface as you cut. Be careful not to pierce the leaves, or the stuffing will ooze out.

Baking cabbage rolls:
Place the cabbage rolls snugly in one layer in a wide, generously buttered oven pan, with their seam side down. Mix equal amounts of melted butter and molasses and brush the rolls with half of the mixture. Or you can just drizzle 1 - 2 tablespoons molasses over the rolls and dot the surface with knobs of butter.

Going to the oven:

Bake at 175 - 200 C/347 - 392 F for about 20 minutes. Take the pan out, turn the rolls over (brush with the rest of the butter-molasses mixture) and bake for another 20 minutes, or until the rolls are starting to brown slightly. Then reduce the heat to 150 C/300 C and bake for about 1½ hours, or until the rolls are nicely browned and cooked through.

About every 30 minutes, turn the rolls over to prevent them from burning and drying out. Cover the pan with foil towards the end of cooking if the rolls seem to brown too much.

Serve with mashed potatoes or boiled potatoes and sugared lingonberries or lingonberry jam.

 

[strivingobserver98]

*Chicken Tikka Masala*

Ingredients

• 1lb boneless chicken washed and cut into bitesize pieces
• 1 medium or 2 small onions
• Peeled washed and diced into small cubes
• 4 tblsp oil
• 2 tsp ginger paste
• 1 tsp garlic paste
• 2 tsp salt
• 1 tsp arad
• 2 tsp ground chillies
• 1 teaspoon chilli flakes
• 2 tsp dhana powder (ground coriander )
• 1 tsp jeeru powder ( ground cumin)
• 1 tsp fenugreek (methi powder)
• 1 tbsp paprika
• 3 tbsp tomato puree
• 1 tbsp Lemon juice
• 3 tbsp vinegar
• 1 n 1/2 tsp garam masala
• 2 medium tomatoes washed and sliced
• Handful lila dhana washed and chopped for garnish

Method
Wash and cut the chicken into bitesize pieces. Peel and cut the onion into small pieces. Heat the oil and add the onion and cook on a low heat until softened and browned. Then add all the spices from ginger paste and vinegar (in the ingredients) stir well and mix together with the onion. (Add more more oil if needed, the masala shouldn't be dry ) cover and cook on low heat for abt 5 minutes. Add the chicken, mix well, cover and cook until the water burns out and chicken is tender, 10 minutes before end of cooking add the sliced tomatoes and the garam masala. Once tomatoes are slightly softened add the chopped lila dhana. Serve with naan bread or rice.

 

[sister herb]

Gingerbreads

150 g sugar (1 3/4 dl)
250 g dark syrup (1,5 dl)
1 tsp ginger
3 tsp cinnamon
0,5 tsp cloves
(1 tsp cardamom)
2 tsp baking soda
150 g butter
1 egg
500 - 600 g wheat flour (10 - 12 dl)*

*Note: I usually use only 7 - 8 dl wheat flours. The dough will be softer and easier to handle.

Boil the sugar, molasses and spices in a saucepan. more soda and stir until the entire mixture is a foam.

Put the butter in a bowl and pour the hot mixture on top. Stir until the butter melts. Add the egg. Cool the mixture well. Add the flour and beat until quite hard dough.

Roll out the dough into a thin sheet. Take the pieces by molds. Move cookies to the baking tray.

Bake at +225 C for about 8 minutes.

 

[sister herb]

Spinach Breakfast Quiche

Ingredients:
4 large eggs
2 cups fresh baby spinach leaves
1½ cups reduced fat shredded swiss cheese
1½ cups milk
1 teaspoon fine sea salt
½ teaspoon black pepper
¼ teaspoon crushed red pepper
2 stalks of green onion or scallion finely chopped
1 garlic clove finely minced
1 (9 inch) pastry shell or pie crust


Directions:

1. Preheat your oven to 350 F/175 C

2. Beat the eggs in a large glass bowl and add the milk, sea salt, black pepper and crushed red pepper.

3. Stir in the minced garlic and chopped green onion or scallion stalks.

4. Layer the pastry shell with 1 cup of the baby spinach leaves.

5. Next, spread 1 cup of the reduced fat shredded swiss cheese on top of the spinach leaves.

6. Layer the last cup of baby spinach leaves on top of the swiss cheese.

7. Pour the egg milk mixture over the spinach and cheese layers.

8. Sprinkle the remaining ½ cup of swiss cheese on the top.

9. Bake uncovered for 45 minutes or until done. When a toothpick or knife inserted in the center of the quiche comes out clean, it is done.

10. Let the quiche rest for 5 minutes before cutting or serving.


Tips: You can substitute swiss cheese with low-fat cheddar, muenster or any other low-fat cheese.

You can use a variety of vegetables like asparagus, swiss chard or broccoli as a healthy substitute.

For even less calories and fat, make this dish crust-less.

http://www.healthy-eating-help-guide.com/breakfast-quiche-recipe.html