IB Kitchen Club

[sister herb]

Banana Oatmeal Recipe for Breakfast Muffins

Ingredients:
2 medium very ripe bananas
1 cup applesauce
2/3 cup brown sugar
1 cup milk
1½ cups old fashion rolled oats
1½ cups all-purpose flour sifted
½ teaspoon baking soda
1 tablespoon baking powder
2 tablespoons ground flax seed
1 teaspoon ground cinnamon
½ teaspoon vanilla extract
½ teaspoon salt
1 egg

You will also need either a non-stick muffin pan or liner papers for the muffin pan.


Directions:

1. Preheat your oven to 400 F/200 C.

2. In a medium sized bowl, beat the egg and cream with the brown sugar.

3. Mix in the fat free milk, natural applesauce and vanilla extract.

4. In a separate bowl, combine the dry ingredients together. Don’t leave any of the ingredients out. Start with the sifted flour then the rolled oats, ground flax seed, baking soda, baking powder, cinnamon and salt.

5. Next mash the 2 bananas very well with a fork.

6. Add the liquid ingredients to the dry ingredients. Remember just a few swift strokes, do not over mix.

7. Gently fold in the mashed bananas.

8. Spoon the batter into the muffins pan, fill about 2/3 full.

9. Bake for 25 minutes or until brown. Remember to place a few tablespoons of water in another pan in the oven to keep the muffins moist.

10. Let the baked muffins remain in the muffin pan a few minutes after leaving the oven, they will be easier to remove from the pan.

Tips: For a crunchy taste, you can add a ½ cup walnuts to this recipe.

You can substitute chia seeds for the flax seeds.

Instead of banana, you can substitute zucchini, carrots, blueberries, pineapple, apples or any of your favorite fruit.

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

 

[LaSorcia]

My kitchen adventure today:

First, I peeled 5 pounds of grapefruit! This took a while.
Then I put the peel in my food processor. Overall, I ground it on high for over a half hour. I had to do it in intervals, as the machine was getting too hot after 5 continuous minutes or so.
Next, I put it into a tiny-holed colander and used a wooden spoon to stir it around and push the finely ground pieces through.
After I did that to the whole batch, I put the large pieces back in the food processor for another round of grinding and pushing through the colander. I had to do this process several times.

It was time consuming, but well worth it. Now I have a bag of fresh grapefruit zest (over a pound) that I can use for cooking whenever I want it. I store it in the freezer and have had it still taste fresh over a year later. I do this to lemons, limes and oranges as well. It is SOOOO much better than dried powdered zests. It has much more flavour, and it's more convenient as I only have to do it about once a year instead of each time when I want it for cooking. It is also cheaper.

Sometimes I will slightly dehydrate the peel in a dehydrator before chopping; sometimes not. It seems like there is always a bit of waste; pieces that just won't chop tiny enough. If you have a garden though, you can use it as compost.

 

[sister herb]

Thanks for the tip. Sounds interesting. But what you did with those peeled grapefruits? Did you eat them all?

 

[LaSorcia]

Thanks for the tip. Sounds interesting. But what you did with those peeled grapefruits? Did you eat them all?

Well... :nervous: We bought the grapefruits to eat, intending to save the peels and then process them at the end. But somehow they got hidden behind stuff and weren't good for eating anymore. I hate wasting food. I'm embarrassed to admit it happened. :embarrass

 

[sister herb]

Ok sis... Don´t worry. I was just thinking you might make some fruit salad by them as 5 pounds sounds quite much to eat at once - specially as you had peeled them all. It´s over 2 kg if I counted it right.

When I was kid, the best way I knew how to eat grapefruits was halve them, add a lot of sugar and eat them by spoon. Healthy and not so healthy because a lot of sugar.

 

[LaSorcia]

That's what we usually do too. Recently we tried them topped with honey and ginger powder. That'll wake you up in the morning!

 

[strivingobserver98]

Rawayyu (stuffed aubergines)

Ingredients

2 to 3 tablespoons oil
7 or 8 small round aubergines (washed and sliced without cutting through, leaving the end on)
5 medium potatoes, Peeled washed and cubed
1 medium onion Peeled washed and cubed
2 small tomatoes, washed, deseeded and cubed
Handful chopped lila dhana (coriander)
1 tsp ground ginger
Half tsp ground garlic
Salt to taste
1 tsp arad (turmeric )
2 tsp ground red chilli powder
2 tsp dhana powder (coriander )
Half tsp jeeru powder (cumin powder)


METHOD
Prepare the onion, potatoes and tomatoes, place in a mixing bowl add all the spices and chopped lila dhara. Heat oil in a frying pan, turn on low heat. Stuff the aubergines with the potato mix and place in the oil also add all the leftover potato mix, spread out in the pan, cover and cook on low heat, turn after 20 minutes, until potatoes and aubergines are cooked through and is golden brown in colour.

 

[sister herb]

Marmalade filled pastries

(filled with plum marmalade)

Dough:
250 g butter
250 g smooth, soft quark
250 g flour
1 - 2 egg yolks

or:
frozen puff pastry sheets (This is what I use - easier and faster way - suitable for the lazy bakers)

Filling:
plum, apple or apricot marmalade (make sure that your jam or marmalade is ovenproof)

Preparing the pastry dough:
The dough may be prepared a couple of days in advance. Formed into a flat square, store the dough in refrigerator, wrapped in plastic. The dough may also be frozen, in which case let it thaw wrapped in refrigerator overnight before use.

Bring the butter to room temperature. Mix the quark with a fork until smooth. Blend the softened butter thoroughly with the quark by hand. You can use a fork, a spoon or your clean hands. Add the flour, stirring gently. Mix just enough to get the ingredients blended. Shape the dough into a flat square, wrap it in plastic wrap and place in refrigerator to harden.

Forming the pastries:
Unwrap the dough and divide it into two parts, as this makes the handling and rolling of it easier. Wrap the other part in plastic and place back in refrigerator.

Dust a parchment paper lightly with flour, place the other half of dough on it, dust it lightly with flour and top with another parchment paper. Roll out the dough into a square approximately 5 mm thick.

At this stage, you can fold the dough into three layers similarly to puff pastry and roll it out again, then repeat the folding and rolling once more, as this will produce pastries with a flakier texture.

Peel off the upper parchment paper carefully. Trim the edges of the dough and cut it with a pastry wheel into equal-sized squares, about 8 × 8 cm in size.

Place approximately 1 tablespoon (or less) of marmalade in the middle of each square. Fold every second tip of the slit corners towards the centre to form a pinwheel-shape and press the tips together firmly.

Take the second part of the dough and the leftover pieces and repeat the rolling and cutting process. If the dough warms up and gets too sticky to handle, place it in refrigerator for a while.

(filled with plum marmalade)

Details on forming and filling:

Slit the corners:

Place filling in the centre:

Lift every second tip, pinch together firmly:

Press down towards the centre:

Baking the pastries:
Slide the parchment paper with the formed pastries on a baking sheet, cover loosely with plastic and place in a cool place for about 15 to 30 minutes to firm up, while you warm up the oven to 200 - 225 C.

Brush the top surface of the pastries lightly with egg yolk and bake for about 10 - 15 minutes or until they are golden brown and slightly puffed.

Let the pastries cool down a bit on a wire rack and, if preferred, sift some icing sugar on them just before serving. Serve the pastries with tea or coffee.

(filled with apple marmalade, decorated with cherries)

 

[LaSorcia]

Beautiful!

 

[The-Deist]

Marmalade filled pastries

(filled with plum marmalade)

Dough:
250 g butter
250 g smooth, soft quark
250 g flour
1 - 2 egg yolks

or:
frozen puff pastry sheets (This is what I use - easier and faster way - suitable for the lazy bakers)

Filling:
plum, apple or apricot marmalade (make sure that your jam or marmalade is ovenproof)

Preparing the pastry dough:
The dough may be prepared a couple of days in advance. Formed into a flat square, store the dough in refrigerator, wrapped in plastic. The dough may also be frozen, in which case let it thaw wrapped in refrigerator overnight before use.

Bring the butter to room temperature. Mix the quark with a fork until smooth. Blend the softened butter thoroughly with the quark by hand. You can use a fork, a spoon or your clean hands. Add the flour, stirring gently. Mix just enough to get the ingredients blended. Shape the dough into a flat square, wrap it in plastic wrap and place in refrigerator to harden.

Forming the pastries:
Unwrap the dough and divide it into two parts, as this makes the handling and rolling of it easier. Wrap the other part in plastic and place back in refrigerator.

Dust a parchment paper lightly with flour, place the other half of dough on it, dust it lightly with flour and top with another parchment paper. Roll out the dough into a square approximately 5 mm thick.

At this stage, you can fold the dough into three layers similarly to puff pastry and roll it out again, then repeat the folding and rolling once more, as this will produce pastries with a flakier texture.

Peel off the upper parchment paper carefully. Trim the edges of the dough and cut it with a pastry wheel into equal-sized squares, about 8 × 8 cm in size.

Place approximately 1 tablespoon (or less) of marmalade in the middle of each square. Fold every second tip of the slit corners towards the centre to form a pinwheel-shape and press the tips together firmly.

Take the second part of the dough and the leftover pieces and repeat the rolling and cutting process. If the dough warms up and gets too sticky to handle, place it in refrigerator for a while.

(filled with plum marmalade)

Details on forming and filling:

Slit the corners:

Place filling in the centre:

Lift every second tip, pinch together firmly:

Press down towards the centre:

Baking the pastries:
Slide the parchment paper with the formed pastries on a baking sheet, cover loosely with plastic and place in a cool place for about 15 to 30 minutes to firm up, while you warm up the oven to 200 - 225 C.

Brush the top surface of the pastries lightly with egg yolk and bake for about 10 - 15 minutes or until they are golden brown and slightly puffed.

Let the pastries cool down a bit on a wire rack and, if preferred, sift some icing sugar on them just before serving. Serve the pastries with tea or coffee.

(filled with apple marmalade, decorated with cherries)

We made this in home economics (näähän on joululeivonnaisia?)

 

[sister herb]

Not only for "joulu". You can make these at any time of the year, notice the date of the last picture -> September. (Luumuversio taitaa olla se perinteinen joululeivonnainen.)

 

[The-Deist]

Not only for "joulu". You can make these at any time of the year, notice the date of the last picture -> September. (Luumuversio taitaa olla se perinteinen joululeivonnainen.)

I havent seen anyone make them except around December, could be just me.

 

[sister herb]

Well, the eating habits have changed - I remember like in my childhood time there were some foods which we ate only for some special times but for nowadays for example the beetroot salad "rosolli" might be on the menu also at the middle of summer or traditional shrove buns (jam and whipped cream filled sweet bun) might be served at the autumn.

 

[sister herb]

Peppermint-Cocoa Cookies (with peppermint cane)

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

1 - 2 teaspoon peppermint extract (make sure it´s halal - some extracts may contain alcohol)
0,5 dl cocoa powder

2 peppermint canes

Crush peppermint canes.

Mix the soft butter and sugar until stiff. Add the egg. Add peppermint extract. 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.

Sprinkle crushed peppermint cane over the biscuits as soon as they are still hot.

 

[sister herb]

Rye Cookies

(Cookies are made to look like as miniature old-fashioned rye breads.)

200 g butter
100 g sugar
(1 egg - not necessary but it makes dough easier to bake)
200 g wheat flour
150 g rye flour*
1 tsp baking powder

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 10 - 15 minutes.

*Note: If you can´t find rye flours, you can use instead only wheat flours, about 300 g.

 

[BeTheChange]

Sister Herb

Have you got any interesting and exciting low-calorie low-fat recipes? :embarrass

 

[sister herb]

Sister Herb

Have you got any interesting and exciting low-calorie low-fat recipes? :embarrass

:embarrass Ooops. I need to check my recipe books.

 

[BeTheChange]

Haha lol.

Good luck with that.

Most of the food that i make is cooked with oil.

The only thing which is oil-free is the salad that i make with different veg and so on.

But yes, if you do come across any please feel free to share. In sha Allah.

 

[sister herb]

In this thread is 59 pages of recipes. I am sure there must to be few low-calorie & low-fat recipes too. I might (accidentally) posted some of them. ;D

 

[sister herb]

Leftover pie

Bottom:

puff pastry sheets (I used 6)

Filling:

grilled chicken, browned ground beef or what ever you have in your fridge or make only vegetable pie
vegetables, boiled (carrots goes well)
1 dl smashed potatoes
2 dl sour cream
1 egg
grated cheese

Put melted puff pastry sheets to casserole, add filling, spread grated cheese on the top.

Bake +225 C, 30 to 45 minutes. Make sure that also the bottom will be baked.