The Cookery Club
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I haven't made this yet, but it sounds delicious, I might be trying it soon insha'allah 
Pear Upside-Down Gingerbread Cake
1½ hours 40 min prep
1 lb pears
2 tablespoons fresh ginger, peeled,grated,divided
1 tablespoon lemon juice
cooking spray
2 tablespoons sugar
1/2 cup brown sugar
1/4 cup butter, softened
1 large egg
1/2 cup low-fat buttermilk
1/4 cup molasses
1 cup flour
1 teaspoon baking soda
1/2 teaspoon cinnamon
1/4 teaspoon salt
1/4 teaspoon dry mustard
1/4 teaspoon cloves
1/4 teaspoon nutmeg
1 teaspoon powdered sugar
Garnish
mint leaves (optional)
raspberries (optional)
Heat oven to 350 F Peel, core, and slice pears lengthwise into 1/4" slices.
Combine 1 Tbls ginger, lemon juice, and pear slices.
Coat a 9" x 2" round cake pan with cooking spray; sprinkle with granulated sugar.
Arrange pears in bottom of pan in a circular pattern.
Combine brown sugar and butter in a large mixer bowl; beat at medium speed until well blended.
Beat in egg.
Add buttermilk, molasses, and 1 Tbls ginger; beat until well blended.
Combine flour and remaining ingredients EXCEPT powdered sugar.
Add flour mixture to batter; stir until well blended.
Pour over pears.
Bake 40 minutes or until cake springs back when touched lightly in center.
Cool in pan 20 minutes on wire rack.
Sprinkle a serving plate with powdered sugar.
Invert cake onto serving plate.
When completely cool, garnish with mint leaves and raspberries.
Pear Upside-Down Gingerbread Cake
1½ hours 40 min prep
1 lb pears
2 tablespoons fresh ginger, peeled,grated,divided
1 tablespoon lemon juice
cooking spray
2 tablespoons sugar
1/2 cup brown sugar
1/4 cup butter, softened
1 large egg
1/2 cup low-fat buttermilk
1/4 cup molasses
1 cup flour
1 teaspoon baking soda
1/2 teaspoon cinnamon
1/4 teaspoon salt
1/4 teaspoon dry mustard
1/4 teaspoon cloves
1/4 teaspoon nutmeg
1 teaspoon powdered sugar
Garnish
mint leaves (optional)
raspberries (optional)
Heat oven to 350 F Peel, core, and slice pears lengthwise into 1/4" slices.
Combine 1 Tbls ginger, lemon juice, and pear slices.
Coat a 9" x 2" round cake pan with cooking spray; sprinkle with granulated sugar.
Arrange pears in bottom of pan in a circular pattern.
Combine brown sugar and butter in a large mixer bowl; beat at medium speed until well blended.
Beat in egg.
Add buttermilk, molasses, and 1 Tbls ginger; beat until well blended.
Combine flour and remaining ingredients EXCEPT powdered sugar.
Add flour mixture to batter; stir until well blended.
Pour over pears.
Bake 40 minutes or until cake springs back when touched lightly in center.
Cool in pan 20 minutes on wire rack.
Sprinkle a serving plate with powdered sugar.
Invert cake onto serving plate.
When completely cool, garnish with mint leaves and raspberries.
Tortilla Casserole
1 hour 20 min prep
3/4 lb extra lean ground beef
1 (15 ounce) can dark red kidney beans, drained,rinsed
1 (14 1/2 ounce) can diced tomatoes, undrained
1 (4 1/2 ounce) can green chilies, chopped
2 teaspoons chili powder
6 corn tortillas
3/4 cup sour cream
3 ounces mozzarella cheese or cheddar cheese
2 tablespoons fresh cilantro
Heat oven to 350 degrees, spray large nonstick frypan with veggie spray, heat over high heat until hot.
Add ground beef, brown 8-10 minutes , until thouroughly cooked, stirring constantly.
Drain well, return beef to frypan.
Add beans, tomatoes, chilles and chilli powder, mix well.
Reduce heat, simmer 5 minutes.
Meanwhile, spray 12 x 8 inch (2 quart) baking dish with veggie spray.
Cut each tortilla in half, place 6 halves in bottom of sprayed baking dish, overlapping slightly.
Spoon half of the beef mixture evenly over the tortillas.
Spoon sour cream over beef mixture, spread evenly.
Top with remaining six tortilla halves and remaining beef mixture.
Cover tightly with foil.
Bake at 350 degrees for 25 minutes.
Remove from oven, sprinkle with cheese.
Cover, let stand 3 minutes or until cheese is melted, sprinkle with cilantro.
This Pastry recipe was shared with the other sisters in the sister section during Ramadhan by sister Hajar and they are Yummy!! :happy:
Cheese Puff Pastry
25g butter
1 tea spoon Curry powder
25g flour
200ml milk
100g grated cheese
10 slices puff pastry
1 tomato, seeds removed and cut in smal cubes
1 small onion cut in small cubes
Preparation:
Melt the butter and put the currypowder and flower in. Pour the milk in little at a time, stirring as sauce thickens. Leave it on a low fire for 5 min and let it cook. When the sauce cooled down put in the onion, grated cheese and tomato. Keep stiring till the cheese melts.
When cooled spread out onto pastry sheets, about 2 tbsps for each sheet.
Moisten the edges of the pastry with egg before placing other piece of pastry on top and flatten edges with fork. Cut slits on top of pastry.
Brush it with egg and sprinkle with grated cheese.
Bake In the oven at 200 degrees for 20 min.
Cheese Puff Pastry
25g butter
1 tea spoon Curry powder
25g flour
200ml milk
100g grated cheese
10 slices puff pastry
1 tomato, seeds removed and cut in smal cubes
1 small onion cut in small cubes
Preparation:
Melt the butter and put the currypowder and flower in. Pour the milk in little at a time, stirring as sauce thickens. Leave it on a low fire for 5 min and let it cook. When the sauce cooled down put in the onion, grated cheese and tomato. Keep stiring till the cheese melts.
When cooled spread out onto pastry sheets, about 2 tbsps for each sheet.
Moisten the edges of the pastry with egg before placing other piece of pastry on top and flatten edges with fork. Cut slits on top of pastry.
Brush it with egg and sprinkle with grated cheese.
Bake In the oven at 200 degrees for 20 min.
bint-ul-islam
Senior Member
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CHICKEN ON TOAST
i love them ...and i make them using my own measurements ...so make it according to ur taste.
ingredients ...
Boneless chicken (cut in small cubes)
bread slices (cut each into two triangles)
eggs ...2 or as required to make a thick paste
soya sauce
vinegar
black pepper
salt
ajinomoto
cornflour
Method: mix every thing except bread slices ..make a thick paste ...toast the slice and spread that paste on it ...and shallow fry it keeping the paste side facing the frying pan ....before frying all slices ...first fry one and taste it ...if u find something less u can add more to the paste
i love them ...and i make them using my own measurements ...so make it according to ur taste.
ingredients ...
Boneless chicken (cut in small cubes)
bread slices (cut each into two triangles)
eggs ...2 or as required to make a thick paste
soya sauce
vinegar
black pepper
salt
ajinomoto
cornflour
Method: mix every thing except bread slices ..make a thick paste ...toast the slice and spread that paste on it ...and shallow fry it keeping the paste side facing the frying pan ....before frying all slices ...first fry one and taste it ...if u find something less u can add more to the paste
bint-ul-islam
Senior Member
- Messages
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- Reaction score
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and here is one more recipe ...i tried it and it was good .
Moist banana loaf
Ingredients
1/2 cup oil
1 tsp vanilla essence
1/2 cup castor sugar
2 eggs
1 1/2 cups bananas (mashed)
1 1/2 cups white flour
1 tsp soda bicarbonate
1 tbsp milk
1 1/2 tsp baking powder
Method
Pre-heat the oven and grease a 14 cm by 21 cm loaf pan. Combine all the ingredients in a bowl and beat at low speed until thoroughly mixed. Then beat at medium speed until the colour changes. Fold the mixture into the baking pan and bake at 180°C for one hour and fifteen minutes.
Moist banana loaf
Ingredients
1/2 cup oil
1 tsp vanilla essence
1/2 cup castor sugar
2 eggs
1 1/2 cups bananas (mashed)
1 1/2 cups white flour
1 tsp soda bicarbonate
1 tbsp milk
1 1/2 tsp baking powder
Method
Pre-heat the oven and grease a 14 cm by 21 cm loaf pan. Combine all the ingredients in a bowl and beat at low speed until thoroughly mixed. Then beat at medium speed until the colour changes. Fold the mixture into the baking pan and bake at 180°C for one hour and fifteen minutes.
Curaezipirid
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A Canadian acquaintance gave me two chocolate recipies. I will try to remember to dig them up and post them here. She is a pastry chef by trade and so quite generous to have given these to me, while I gave her lessons about helping her baby to eat without fearing herself.
The first is for a chocolate beetroot cake. The recipe is like to a carrot cake with oil instead of butter, so it is good for vegans also. Just replace the carrot with cooked mashed beetroot, and replace the cinnamon, or other flavouring with cocoa. It is the best chocolate cake recipe I know because the beetroot keeps it really moist while most chocolate cakes dry out easily.
The other recipe is for a bean chocolate brownie. I can't remember it and have not used that recipe but just the idea of using one of the darker coloured beans in a chocolate mix is very appealing.
(In fact so appealing that last night after over cooking a black bean soup I let it cool and mixed in flour and cocoa and baked the mixure as buiscuits. Its kind of all right for middle of the day snacks, and I didn't sweeten it so it is like having a cup of black coffee. The soup had just begun to caramelise at the bottom of the pot, but was not yet burned. I just hate to see food wasted. But there is a tradition in some places of always making more food than can be eated for Christmas or Eid al Fahr, then burying any whole dish that had no nibbles taken out of it, into the Earth, as a gesture of being open to Allah's providence of food all year round. I like that custom.)
waram
The first is for a chocolate beetroot cake. The recipe is like to a carrot cake with oil instead of butter, so it is good for vegans also. Just replace the carrot with cooked mashed beetroot, and replace the cinnamon, or other flavouring with cocoa. It is the best chocolate cake recipe I know because the beetroot keeps it really moist while most chocolate cakes dry out easily.
The other recipe is for a bean chocolate brownie. I can't remember it and have not used that recipe but just the idea of using one of the darker coloured beans in a chocolate mix is very appealing.
(In fact so appealing that last night after over cooking a black bean soup I let it cool and mixed in flour and cocoa and baked the mixure as buiscuits. Its kind of all right for middle of the day snacks, and I didn't sweeten it so it is like having a cup of black coffee. The soup had just begun to caramelise at the bottom of the pot, but was not yet burned. I just hate to see food wasted. But there is a tradition in some places of always making more food than can be eated for Christmas or Eid al Fahr, then burying any whole dish that had no nibbles taken out of it, into the Earth, as a gesture of being open to Allah's providence of food all year round. I like that custom.)
waram
butterfly+
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Tandoori Chicken (i got this recipe from a friend)
Ingredients
Serves 2
1 pint of live natural yogurt
1 Tablespoon Cumin powder
1 Tablespoon garam massala
1 Teaspoon Coriander powder
1 Teaspoon Turmeric powder
1 Teaspoon chilli powder
Juice 1 lemon
8 cloves garlic - crushed
1 inch grated ginger
Red food colouring
4 pieces of skinless chicken on the bone
1 Lemon
Method
Mix the spices, colouring, lemon juice and garlic and ginger up into a paste with a little water and stir in well with the yogurt to make a tandoori marinade. Score the flesh of the chicken and marinate in the marinade for 2-6 hours. Preheat the oven to it's highest heat for at least 20 minutes. Shake off excess marinade and place chicken pieces on a wire rack in the oven. Cook for 20 minutes and check the chicken is cooked by piercing the thickest piece with a skewer, if the juices run clear it's cooked, serve with a wedge of lemon.
Ingredients
Serves 2
1 pint of live natural yogurt
1 Tablespoon Cumin powder
1 Tablespoon garam massala
1 Teaspoon Coriander powder
1 Teaspoon Turmeric powder
1 Teaspoon chilli powder
Juice 1 lemon
8 cloves garlic - crushed
1 inch grated ginger
Red food colouring
4 pieces of skinless chicken on the bone
1 Lemon
Method
Mix the spices, colouring, lemon juice and garlic and ginger up into a paste with a little water and stir in well with the yogurt to make a tandoori marinade. Score the flesh of the chicken and marinate in the marinade for 2-6 hours. Preheat the oven to it's highest heat for at least 20 minutes. Shake off excess marinade and place chicken pieces on a wire rack in the oven. Cook for 20 minutes and check the chicken is cooked by piercing the thickest piece with a skewer, if the juices run clear it's cooked, serve with a wedge of lemon.
muslimaprincess
Active member
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Very usefull thread its just brillliant jazakallah!!!!
muslimaprincess
Active member
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TRIED AND TESTED THOSE CHEESE PASTIES ARE GOOO_OOORGIOUS!!!!!!
TRIED AND TESTED THOSE CHEESE PASTIES ARE GOOO_OOORGIOUS!!!!!!
Arent they sis!!! I loved them too :wub: Thanks to sis Hajar!!
syilla
save $ 4 hajj
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LAKSA
source
ngredients
(A) Ground spice ingredients
15 fresh red chillies
15 dried red chillies
150g shallots
10 cloves garlic
40g galangal (lengkuas)
2cm knob fresh turmeric root
1 tsp belacan stock granules
(B)
4 tbsp tamarind paste (asam jawa), mixed and strained to obtain tamarind juice
300ml water
10 sprigs polygonum leaves (daun kesom)
3 pieces dried tamarind skin (asam keping)
3 stalks lemon grass, lightly smashed
1.8 litres water
(C)
1 kg mackerel (ikan kembung) or horse mackerel (ikan selar kuning), cleaned
1 cup water
1 kg fresh laksa noodles
Seasoning
2 tbsp sugar or to taste
Salt to taste
Garnishing
1 wild ginger bud (bunga kantan), halved and finely shredded
1 cucumber shredded
1/2 pineapple, sliced and shredded
1 onion, finely sliced.
2 red chillies, seeded and sliced
A few sprigs mint leaves (daun pudina)
Prawn paste (har koe), diluted with water to a drizzle consistency
Method
Boil fish in just enough water. When cooked, remove the fish and strain the stock. Then flake the fish and set the fish aside.
Put tamarind juice, ground ingredients (A), water and fish stock in a pot. Add polygonum leaves, dried tamarind skin and lemon grass. Bring to a low simmering boil for 10 minutes. Add the flaked fish and seasoning to taste. Continue to simmer for an extra 1–2 minutes.
To serve, put a handful of laksa noodles in a metal strainer and immerse in a pot of boiling water to scald the noodles for half a minute. Drain and put into a bowl. Pour a ladleful of laksa soup or gravy over the noodles and garnish with a little of each garnish. Drizzle a little prawn paste over and serve immediately. You can also serve the prawn paste separately.
source
ngredients
(A) Ground spice ingredients
15 fresh red chillies
15 dried red chillies
150g shallots
10 cloves garlic
40g galangal (lengkuas)
2cm knob fresh turmeric root
1 tsp belacan stock granules
(B)
4 tbsp tamarind paste (asam jawa), mixed and strained to obtain tamarind juice
300ml water
10 sprigs polygonum leaves (daun kesom)
3 pieces dried tamarind skin (asam keping)
3 stalks lemon grass, lightly smashed
1.8 litres water
(C)
1 kg mackerel (ikan kembung) or horse mackerel (ikan selar kuning), cleaned
1 cup water
1 kg fresh laksa noodles
Seasoning
2 tbsp sugar or to taste
Salt to taste
Garnishing
1 wild ginger bud (bunga kantan), halved and finely shredded
1 cucumber shredded
1/2 pineapple, sliced and shredded
1 onion, finely sliced.
2 red chillies, seeded and sliced
A few sprigs mint leaves (daun pudina)
Prawn paste (har koe), diluted with water to a drizzle consistency
Method
Boil fish in just enough water. When cooked, remove the fish and strain the stock. Then flake the fish and set the fish aside.
Put tamarind juice, ground ingredients (A), water and fish stock in a pot. Add polygonum leaves, dried tamarind skin and lemon grass. Bring to a low simmering boil for 10 minutes. Add the flaked fish and seasoning to taste. Continue to simmer for an extra 1–2 minutes.
To serve, put a handful of laksa noodles in a metal strainer and immerse in a pot of boiling water to scald the noodles for half a minute. Drain and put into a bowl. Pour a ladleful of laksa soup or gravy over the noodles and garnish with a little of each garnish. Drizzle a little prawn paste over and serve immediately. You can also serve the prawn paste separately.
syilla
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MashaAllah i love these
Pie Tee
Ingredients
Pie Tee Shells
100g plain flour
1 tbsp rice flour
1/4 tsp salt
1 egg, beaten
190ml water
Filling
300g yam beans, shredded
50g carrots, shredded
2 tbsp dried prawns, finely chopped
2 tbsp oil
1/2 tsp chopped garlic
1/2 tsp chopped shallot
Seasoning
1/4 tsp salt
1 tsp sugar or to taste
1/8 tsp pepper
1 tbsp light soy sauce
1 tsp oyster sauce
Chilli sauce dip
Chilli sauce dip
3 red chillies
3 bird’s eye chillies
1 calamansi lime, seeds removed
1/2 tsp salt
1 tbsp sugar
1 tbsp lime juice
Method
Pie Tee Shells
Put sifted flours into a small mixing bowl. Add egg and salt and pour in water gradually to make a smooth and runny batter. Strain the batter to remove any lumps. Leave aside to stand for 30 minutes.
Heat oil in a deep saucepan. Heat the pie tee mould in the hot oil for 1–2 minutes. Remove the hot pie tee mould and dip into the batter.
Then dip the mould back into the hot oil and keep it there until pie tee is golden brown. Loosen the pie tee gradually until it slips away from the mould.
Remove the pie tee cases and drain well on absorbent paper towels. When cool, store in an airtight container to retain crispiness.
Filling
Heat oil in a wok and fry garlic, shallot and dried prawns until fragrant. Add yam beans, carrot and seasoning. Stir and cook, tossing the vegetables well until almost dry. Dish up and cool completely.
Serve pie tee shells with the filling topped with a little chilli sauce and some chopped spring onion.
Pie Tee
Ingredients
Pie Tee Shells
100g plain flour
1 tbsp rice flour
1/4 tsp salt
1 egg, beaten
190ml water
Filling
300g yam beans, shredded
50g carrots, shredded
2 tbsp dried prawns, finely chopped
2 tbsp oil
1/2 tsp chopped garlic
1/2 tsp chopped shallot
Seasoning
1/4 tsp salt
1 tsp sugar or to taste
1/8 tsp pepper
1 tbsp light soy sauce
1 tsp oyster sauce
Chilli sauce dip
Chilli sauce dip
3 red chillies
3 bird’s eye chillies
1 calamansi lime, seeds removed
1/2 tsp salt
1 tbsp sugar
1 tbsp lime juice
Method
Pie Tee Shells
Put sifted flours into a small mixing bowl. Add egg and salt and pour in water gradually to make a smooth and runny batter. Strain the batter to remove any lumps. Leave aside to stand for 30 minutes.
Heat oil in a deep saucepan. Heat the pie tee mould in the hot oil for 1–2 minutes. Remove the hot pie tee mould and dip into the batter.
Then dip the mould back into the hot oil and keep it there until pie tee is golden brown. Loosen the pie tee gradually until it slips away from the mould.
Remove the pie tee cases and drain well on absorbent paper towels. When cool, store in an airtight container to retain crispiness.
Filling
Heat oil in a wok and fry garlic, shallot and dried prawns until fragrant. Add yam beans, carrot and seasoning. Stir and cook, tossing the vegetables well until almost dry. Dish up and cool completely.
Serve pie tee shells with the filling topped with a little chilli sauce and some chopped spring onion.
Skillganon
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I made some prepakaged kebab than rolled it up in nan bread with salad and mint sauce. It was delicious.
Thank you Middle Eastern for making Kebab's.
Thank you Middle Eastern for making Kebab's.
^sounds like a good quick fix! If you don't have kebabs fishfinger are just as tasty.
I love making my egg on toast in this way.
1. heat non-stick frying pan
2. dot (not spread) about pea sized blobs of butter around the bread.
3. Put buttered side down and fry until goldren brown (2 slices)
4. Turn over and heat other side without frying it, or leave it as it is.
5. Fry 2 eggs breaking the yolk - do not overcook - add salt
6. Sprinkle unsweetened chilli sauce on unfried side of bread and place on egg. Add few more dashes of sauce to egg. Fold slice in half and enjoy.
Absolutely delicious!
I love making my egg on toast in this way.
1. heat non-stick frying pan
2. dot (not spread) about pea sized blobs of butter around the bread.
3. Put buttered side down and fry until goldren brown (2 slices)
4. Turn over and heat other side without frying it, or leave it as it is.
5. Fry 2 eggs breaking the yolk - do not overcook - add salt
6. Sprinkle unsweetened chilli sauce on unfried side of bread and place on egg. Add few more dashes of sauce to egg. Fold slice in half and enjoy.
Absolutely delicious!
Um_ahmad
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Middle east food lovers..... Try this.yummyyyyy!
1-1.5 kg beef
1 small cup arabic
coffee cup (Lebanese measurements now)of vineger
2 cloves of garlic
Half a lemon
All spice
black pepper
salt
shawarma spice-If you don't have any the all-spice will do the job you can use both at the same time.
Two seeds of 'hail'-you know the stuff you put in coffee and tea
1. Slice the meat very thin but not too small in size.
2. Add a little bit of salt.
3. Add a little more salt, the two garlic, then proceed to crush them until the garlic is meshed really good.
4. Add the lemon juice, the vinegar, the all spice, the shawarma spice, black pepper, with the garlic/salt mixture and mix very well in a separate bowl.
5. Pour the sauce on the the meat and mix well.
6. Cover the meat well and allow to marinade for 8 hours or overnight.
7. Cover the meat well in a pot or in a saucepan and either cook on the stove or in the oven for approx. 45 minutes. After 30 minutes, keep checking to make sure they are not being overcooked. Keep the heat on a little below medium. Do NOT drain sauce before cooking!
Besides meat you will need parsley and onions. The onions should be sliced and mixed with 'soumac'. I don't know what this is called in English, it is a spice that is red and very sour you can also add tomatoes if you want, or pickles.
Anyhow you add the meat, the taratour sauce, the parsley, and onions to a big piece of pita bread and proceed to role it into a magnificent delicious sandwich!!
Make some taratour sauce on the side-
Ingredients:
3 Tbls. Tahini
1 clove Garlic
Half lemon
1 glass Water
Add these together in moderate amounts. The measurements, are a matter of taste!
1-1.5 kg beef
1 small cup arabic
coffee cup (Lebanese measurements now)of vineger
2 cloves of garlic
Half a lemon
All spice
black pepper
salt
shawarma spice-If you don't have any the all-spice will do the job you can use both at the same time.
Two seeds of 'hail'-you know the stuff you put in coffee and tea
1. Slice the meat very thin but not too small in size.
2. Add a little bit of salt.
3. Add a little more salt, the two garlic, then proceed to crush them until the garlic is meshed really good.
4. Add the lemon juice, the vinegar, the all spice, the shawarma spice, black pepper, with the garlic/salt mixture and mix very well in a separate bowl.
5. Pour the sauce on the the meat and mix well.
6. Cover the meat well and allow to marinade for 8 hours or overnight.
7. Cover the meat well in a pot or in a saucepan and either cook on the stove or in the oven for approx. 45 minutes. After 30 minutes, keep checking to make sure they are not being overcooked. Keep the heat on a little below medium. Do NOT drain sauce before cooking!
Besides meat you will need parsley and onions. The onions should be sliced and mixed with 'soumac'. I don't know what this is called in English, it is a spice that is red and very sour you can also add tomatoes if you want, or pickles.
Anyhow you add the meat, the taratour sauce, the parsley, and onions to a big piece of pita bread and proceed to role it into a magnificent delicious sandwich!!
Make some taratour sauce on the side-
Ingredients:
3 Tbls. Tahini
1 clove Garlic
Half lemon
1 glass Water
Add these together in moderate amounts. The measurements, are a matter of taste!