tag:blogger.com,1999:blog-168103812024-03-05T05:45:26.023+00:00Halal RecipesSharing the many Halal Recipes for currys, cakes, desserts and more!Unknownnoreply@blogger.comBlogger152125tag:blogger.com,1999:blog-16810381.post-43667067119989386542015-07-07T00:27:00.000+01:002015-07-07T00:27:04.213+01:00Brownie Strawberry Shortcake<div style="background-color: white; box-sizing: border-box; color: #555555; font-family: Quattrocento, arial, sans-serif; font-size: 14px; line-height: 25.2000007629395px; margin-bottom: 26px; padding: 0px;">
Bismillah<span id="more-9076" style="box-sizing: border-box;"></span></div>
<div style="background-color: white; box-sizing: border-box; color: #555555; font-family: Quattrocento, arial, sans-serif; font-size: 14px; line-height: 25.2000007629395px; margin-bottom: 26px; padding: 0px;">
<a href="http://www.bakingdom.com/wp-content/uploads/2012/04/IMG_9191e.jpg" style="-webkit-transition: all 0.1s ease-in-out; box-sizing: border-box; color: #f28283; text-decoration: none; transition: all 0.1s ease-in-out;"><img alt="" class="aligncenter size-full wp-image-9086" data-jpibfi-indexer="1" height="457" src="http://www.bakingdom.com/wp-content/uploads/2012/04/IMG_9191e.jpg" style="border: 0px; box-sizing: border-box; display: block; height: auto; margin: 0px auto 24px; max-width: 100%;" title="IMG_9191e" width="640" /></a><span style="box-sizing: border-box; font-size: medium;">Brownie Strawberry Shortcake</span></div>
<div style="background-color: white; box-sizing: border-box; color: #555555; font-family: Quattrocento, arial, sans-serif; font-size: 14px; line-height: 25.2000007629395px; margin-bottom: 26px; padding: 0px;">
<span style="box-sizing: border-box; font-weight: 700;">Brownies</span>- Prepare a batch of brownies using your favorite box mix (for a 8″x8″ pan), or a scratch recipe such as <a href="http://www.bakingdom.com/the-best-brownies-ever" style="-webkit-transition: all 0.1s ease-in-out; box-sizing: border-box; color: #f28283; text-decoration: none; transition: all 0.1s ease-in-out;" target="_blank">Darla’s Best Brownies</a>. Allow the brownies to fully cool, then cut into small (about 3/4 inch) squares.</div>
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<span style="box-sizing: border-box; font-weight: 700;">Whipped Cream</span>- Using 1 cup of cold heavy cream (often labeled heavy whipping cream), whip until it begins to thicken. While mixing, add 1-2 tablespoons of powdered sugar and 1/2 teaspoon of vanilla. Continue to beat until desired consistency is reached. Be carefully not to over-beat.</div>
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<span style="box-sizing: border-box; font-weight: 700;">Strawberries</span>- Dice 1 pint of fresh strawberries.</div>
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Assembly- Layer brownie bites, strawberries and whipped cream in individual dishes. I used small (5 oz) juice glasses. Individual trifle dishes would work great as well. The ingredient quantities above will produce 6 small desserts (with brownie left over). Feel free to adjust the quantities as needed. If desired, Cool Whip may be substituted for the whipped cream.</div>
<div style="background-color: white; box-sizing: border-box; color: #555555; font-family: Quattrocento, arial, sans-serif; font-size: 14px; line-height: 25.2000007629395px; margin-bottom: 26px; padding: 0px;">
Recipe Souce-Â <a href="http://glorioustreats.blogspot.com/" style="-webkit-transition: all 0.1s ease-in-out; box-sizing: border-box; color: #f28283; text-decoration: none; transition: all 0.1s ease-in-out;" target="_blank">Glorious Treats</a></div>
Unknownnoreply@blogger.com4tag:blogger.com,1999:blog-16810381.post-13810275486202511342014-07-16T22:31:00.000+01:002014-07-16T22:31:00.086+01:00LahoohIngredients:<br />1 cup of corn flour or corn meal, 2 cups of white flour, 1.5 eating spoons of yeast, 3-4 cups of water, Vegetable oil, Salt<br />
<em></em><br />
<em><div class="cs_img">
<img border="0" src="http://www.yementimes.com/get_img?ImageId=3022" /></div>
<br /></em><br />
Mix the white flour with the corn flour<br />Toast the flour mixture in an oven until it turns a golden brown. Allow for it to completely cool. Mix the flour with the yeast, salt<br />
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<em><div class="cs_img">
<img border="0" src="http://www.yementimes.com/get_img?ImageId=3023" /></div>
<br /></em><br />
Slowly add the water until the mixture is dissolved. Cover the mixture tightly with a plastic bag and place it near a window or another slightly warm area for 1.5 hours or until the mixture has large bubbles and a sour smell <br />Warm a frying pan on the stovetop and cover its surface area lightly with oil. Pour the mixture into the pan as you would a pancake. You can choose the diameter of the bread. Cook until there is not more liquid and the lahooh is soft and light brown in color. Flip the bread to other side. The bread should have an elastic consistency<em><br /></em><br />
<em></em><br />
<em><div class="cs_img">
<img border="0" src="http://www.yementimes.com/get_img?ImageId=3020" /></div>
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Cover the bread with a warm towel until it’s consumed. Enjoy!<br />
Source: yementimes.comUnknownnoreply@blogger.com1tag:blogger.com,1999:blog-16810381.post-51987069865598756762014-07-15T22:27:00.000+01:002014-07-15T22:27:00.049+01:00Kebab Hindi<a class="image_thumbnail" href="http://www.yementimes.com/get_img?ImageId=3911" style="opacity: 0.9;"><img alt="Kebab Hindi" class="thumbnail" src="http://www.yementimes.com/get_img?ImageWidth=300&ImageId=3911" title="Kebab Hindi" /></a><br />
<div class="caption">
<br /></div>
Contrary to what the name might suggest, this simple, healthy and wonderfully tasty Syrian dish does not appear to have much Indian influence and is not heavily spiced. Like Damascene cuisine more generally, the key to this dish is its delicately balanced, fresh flavor. It is the ideal dish for breaking one’s fast with friends and family and can easily be cooked in large quantity. <br /><br /><strong>Ingredients (4 persons):</strong><br />
<ul>
<li>500-600 grams minced meat</li>
<li>2 eggs</li>
<li>1 tablespoon tomato paste</li>
<li>1 spoon of breadcrumbs</li>
<li>Olive oil</li>
<li>3 large onions</li>
<li>10-12 tomatoes</li>
<li>1 large zucchini</li>
<li>1 eggplant</li>
<li>1 green bell pepper</li>
<li>pine seeds (small handful)</li>
<li>1 large handful of finely chopped mint</li>
<li>Salt, pepper to taste (other spices at your discretion)</li>
</ul>
<br /><strong>Preparation:</strong><br />
<ul>
<li>Cut onions in narrow slices and dice the tomatoes.</li>
<li>Cut the green pepper, eggplant and zucchini into small pieces about 1cm thick.</li>
<li>Sweat the onions in a little oil and then add green pepper, eggplant, and zucchini.</li>
<li>Add tomatoes, tomato paste and finely chopped mint, salt and pepper. Cook for about 10mins before placing the sauce into a large casserole.</li>
<li>Now mix the minced meat with the eggs and breadcrumbs (you can use a little flour instead of breadcrumbs) until you get a firm mass. Season with salt and pepper and roll into small meatballs about the size of a golf ball. Fry the meatballs gently in a little oil (not too long, as they will be cooked for another 30 minutes afterwards).</li>
<li>Place the meatballs into the casserole with the sauce and sprinkle with a handful of pine seeds.</li>
<li>Place the casserole into a pre-heated oven (200°C) and cook for 30 to 40mins.</li>
<li>Serve with rice or flatbread.</li>
</ul>
Source: yementimes.comUnknownnoreply@blogger.com0tag:blogger.com,1999:blog-16810381.post-15687251103732601982014-07-11T20:31:00.001+01:002014-07-11T20:31:22.593+01:00Falafel<p dir="ltr"><b>Ingredients</b></p>
<p dir="ltr">1tinchickpeas(drained well)<br>
1mediumred onion<br>
2medium clovesgarlic(finely chopped/grated)<br>
1teaspoonground cumin<br>
1teaspoonchilli powder<br>
1teaspoonchilli flakes<br>
1teaspoonground coriander<br>
2teaspoonsmint sauce(or fresh mint)<br>
2tablespoonsplain flour<br>
1pinch ofsalt pepper<br>
25mlvegetable oil<br>
2tablespoons fresh parsley(chopped)</p>
<p dir="ltr"><font color ="#000000"><b>Method</b></font><br>
Start off by blending onion & garlic. Preheat oven to 200ºC. Then, add remaining ingredients (except oil) and blend until desired consistency or until everything is well combined and a fine mix. Taste for spice and seasoning – adjust accordingly. </p>
<p dir="ltr">Now, you can make standard falafel (around 8-10) or falafel burgers (4-5). </p>
<p dir="ltr">Form into balls, place on baking sheet and press down slightly. Brush with a tiny amount of vegetable oil, and bake for 20-25 mins until hot in middle and crisp. </p>
<p dir="ltr">Alternatively, you can fry in a hot pan for about 2 minutes on both side, then finish in a hot oven for 10 minutes.  - See more </p>
<p dir="ltr">Source: www.nigella.com</p>
Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-16810381.post-62050165586101362642014-06-30T22:33:00.000+01:002014-06-30T22:33:00.107+01:00Potato and Peas Samosas<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWoSenwB-LEviM8NHiR87gspT5Z6gs5Qd3pdJKydq6-Ffa68yQ9EqYxO7xGFurMVNxvnV9FmneeytZdVfFx9HBJrtJD_HbrnNjELBuo_w9tpWfqRZgP-JlZFJWskl21qO4UwqzxA/s1600/potato+peas+samosa.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Potato and Peas Samosas" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWoSenwB-LEviM8NHiR87gspT5Z6gs5Qd3pdJKydq6-Ffa68yQ9EqYxO7xGFurMVNxvnV9FmneeytZdVfFx9HBJrtJD_HbrnNjELBuo_w9tpWfqRZgP-JlZFJWskl21qO4UwqzxA/s1600/potato+peas+samosa.jpg" height="278" title="" width="320" /></a></div>
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(making 16 mini ones)<br /> <br /> For the filling<br /> <span class="text_exposed_show"><br /> -2 potatoes diced<br /> -1 onion chopped <br /> -2 green chilli chopped <br /> -2 tbsp chopped coriander<br /> -2 tbsp frozen peas<br /> -1/2 tsp ginger mince<br /> <br /> -1/2 tsp whole cumin<br /> -1/2 tsp mustard seed<br /> -1/4 tsp fennel seed<br /> -1/4 tsp chilli flakes<br /> -Pinch of onion seed<br /> -Pinch of asofoeda <br /> <br /> Heat 2-3tbsp oil add the cumin, mustard seeds, fennel seeds, and onion seed and stir.<br /> Wait till it pops then add the onion and ginger and stir on high heat for 2 mins.<br /> Put heat down to medium and cook for 2 mins.<br /> <br /> Add asasifeoda, chilli and coriander powder and salt and stir for 2 mins on high heat.<br /> Add the cubed potatoes and stir for 3 mins.<br /> <br /> Add 1/2 cup water and cook on low heat covered for 10 mins or until potato cubes are mushy soft.<br /> <br /> Add the frozen peas <br /> (If you're using fresh peas add it earlier on, at the stage when you add the water to the potatoes)<br /> Mix in the chopped coriander and chillies too with the peas.<br /> Leave for another 2 mins on low heat then turn off the heat.<br /> Let it cool before filling.<br /> <br /> Samosa dough recipe:<br /><br /> -2 cups flour<br /> -3/4 cup Water<br /> -1/4 cup Oil/ghee<br /> -1/2 tsp Salt<br /> <br /> Get the flour, oil/ghee and salt in a bowl and then using your finger tips rub the mixture till you get crumb like texture.<br /> <br /> Gradually add water little bit at a time as you're kneading it into a dough. <br /> The dough needs to be firm.<br /> <br /> Cover dough and keep aside for 20 mins<br /> <br /> Get the dough and knead again and divide into equal sized balls. (This recipe will make 8)<br /> <br /> Roll out each ball into <br /> oval like circle then cut in half <br /> <br /> Brush water around the flat edge of one Half. <br /> Make a cone bringing both ends together slightly overlapping. <br /> Press it down to close in the middle.<br /> <br /> Put the filling in and make a fold on the top flap, bring it over and pinch to close together.<br /> <br /> To fry the samosas~<br /> <br /> To get crispy somosas:<br /> <br /> heat the oil to a high temperature and then put the samosas into the hot oil. <br /> reduce the heat to low after 10 secs and fry the samosa.<br /> Cook it till golden and crispy.<br /> <br /> Important: don't put directly into low heat oil or you'll get oily somosas. And also if you continue cooking on high heat somosas won't be as crispy<br /> <br /> Take out onto a paper towel to absorb excess oil.<br /> <br /> For healthy option.<br /> <br /> Foil and grease a ovenproof tray. <br /> Place the somosas on top and bake for 30mins at 180'c/gas mark 4<br /> <br /> Serve with your favourite sauce/chutney</span></div>
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<span class="text_exposed_show">Source: <a href="https://www.facebook.com/pages/Ramadan-recipes/112629995501296#!/pages/Ramadan-recipes/112629995501296" target="_blank">Ramadan Recipes</a></span></div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-16810381.post-16452683944193601522014-05-16T22:36:00.000+01:002014-05-16T22:36:00.094+01:00Roast Chicken Tacos<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkKj33bYLWsiyXU9QvJvDSfUMT_OTi56GWyVkmTLJ0fzPat9Ff3OuU4dO80ZQnO2hj9Y8ihiltSUUNpQtJpcvcRl0hO45fz34US6KpIK29EZ6P1lkA3igcCQV5HrQyHd6ZPTqBpg/s1600/roast-chicken-tacos-XL.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Roast Chicken Tacos" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkKj33bYLWsiyXU9QvJvDSfUMT_OTi56GWyVkmTLJ0fzPat9Ff3OuU4dO80ZQnO2hj9Y8ihiltSUUNpQtJpcvcRl0hO45fz34US6KpIK29EZ6P1lkA3igcCQV5HrQyHd6ZPTqBpg/s1600/roast-chicken-tacos-XL.jpg" height="320" title="Roast Chicken Tacos" width="320" /></a></div>
<h3>
</h3>
<h3>
Ingredients</h3>
<ul>
<li class="spx_inspected_extr spx_global" itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">2 </span><span itemprop="name">ripe tomatoes, chopped</span>
<li class="spx_inspected_extr spx_global" itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">1/2 teaspoon </span><span itemprop="name">salt</span>
<li class="spx_inspected_extr spx_global" itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">3 cups </span><span itemprop="name">shredded white meat </span>
<li class="spx_inspected_extr spx_global" itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="name"></span><span itemprop="amount">4 </span><span itemprop="name">radishes, thinly sliced</span>
<li class="spx_inspected_extr spx_global" itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">1 </span><span itemprop="name">small jalapeño, thinly sliced</span>
<li class="spx_inspected_extr spx_global" itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">2 cups</span><span itemprop="name">shredded cabbage</span>
<li class="spx_inspected_extr spx_global" itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">1 cup </span><span itemprop="name">cilantro sprigs</span>
<li class="spx_inspected_extr spx_global" itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">2 </span><span itemprop="name">limes, in wedges</span>
<li class="spx_inspected_extr spx_global" itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">8 </span><span itemprop="name">corn tortillas</span>
<li class="spx_inspected_extr spx_global" itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount"> </span><span itemprop="name">Hot sauce (optional)</span></li>
</li>
</li>
</li>
</li>
</li>
</li>
</li>
</li>
</li>
</ul>
<div class="spx_inspected_extr spx_global" itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient">
<span itemprop="name"><strong>Method</strong></span></div>
<div class="spx_inspected_extr spx_global" itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient">
<span itemprop="name"><strong></strong></span> </div>
<span itemprop="name">1. In bowl, sprinkle tomatoes with salt. Arrange chicken, radishes, jalapeño, cabbage, and cilantro on platter. Squeeze lime over vegetables.<br />
<br />
2. Wrap tortillas in kitchen towel. Microwave 1 minute to heat.<br />
<br />
3. Divide fillings among tortillas.<br />
<br />
Source: health.com</span>Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-16810381.post-41375099230024332132014-05-09T22:48:00.001+01:002014-05-09T22:48:18.339+01:00Turkish Delight<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVwiG0fPJgn7akoNo691oNBtyfIpFeNnmEOSyoMFhvrK2FEp5tw7MrDtn70SNL4O_sHRvE8DKlXNhixOu2gLfAczykhwQvniY7ZX3TCkBhn8Yo3zqjJ8Mb3LjUR3shJrXZLNEaLQ/s1600/turkish+delight.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Turkish Delight" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVwiG0fPJgn7akoNo691oNBtyfIpFeNnmEOSyoMFhvrK2FEp5tw7MrDtn70SNL4O_sHRvE8DKlXNhixOu2gLfAczykhwQvniY7ZX3TCkBhn8Yo3zqjJ8Mb3LjUR3shJrXZLNEaLQ/s1600/turkish+delight.jpg" height="213" title="Turkish Delight" width="320" /></a></div>
<br />
• Braise 1 cup Sojee/ Taystee wheat with 125g butter <br />• Add 2 cups of boiling water <br />• Stir to ensure that there are no lumps<br />• Add 2 to 2 ½ cups of milk + 1 tblsp rose water. <br />• Cook till sojee is thick<br />• Add 1 tin condensed milk.<br />• When almost done add ½ cup chopped Turkish delight.<br />• Decorate with nestle cream and chopped Turkish delight.<br />
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Source: Radio Islam Recipes Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-16810381.post-6301916054466416412014-05-02T22:40:00.000+01:002014-05-02T22:40:00.080+01:00Layered Tuna salad<h4>
Ingredients</h4>
<table border="0" cellpadding="0" cellspacing="0" class="ww-r-info" role="presentation" style="width: 100%px;"><tbody>
<tr><td id="ucRecipePreparation_rptrIngrediants_tdIngredientsItemLeft_0"><span class="SatisfyingFoodIcon" id="ucRecipePreparation_rptrIngrediants_lblSatisfyingFood_0"> </span></td><td id="ucRecipePreparation_rptrIngrediants_tdIngredientsItemRight_0" width="100%"> 3 leaf/leaves (small) Lettuce </td></tr>
<tr><td id="ucRecipePreparation_rptrIngrediants_tdIngredientsItemLeft_1"><span class="SatisfyingFoodIcon" id="ucRecipePreparation_rptrIngrediants_lblSatisfyingFood_1"> </span></td><td id="ucRecipePreparation_rptrIngrediants_tdIngredientsItemRight_1" width="100%"> 1 large Tomato, sliced </td></tr>
<tr><td id="ucRecipePreparation_rptrIngrediants_tdIngredientsItemLeft_2"><span class="SatisfyingFoodIcon" id="ucRecipePreparation_rptrIngrediants_lblSatisfyingFood_2"> </span></td><td id="ucRecipePreparation_rptrIngrediants_tdIngredientsItemRight_2" width="100%"> 1 medium (raw) Egg, whole, hard-boiled </td></tr>
<tr><td id="ucRecipePreparation_rptrIngrediants_tdIngredientsItemLeft_3"><span class="SatisfyingFoodIcon" id="ucRecipePreparation_rptrIngrediants_lblSatisfyingFood_3"> </span></td><td id="ucRecipePreparation_rptrIngrediants_tdIngredientsItemRight_3" width="100%"> 100 g Tuna in brine, drained </td></tr>
<tr><td id="ucRecipePreparation_rptrIngrediants_tdIngredientsItemLeft_4"><span class="SatisfyingFoodIcon" id="ucRecipePreparation_rptrIngrediants_lblSatisfyingFood_4"> </span></td><td id="ucRecipePreparation_rptrIngrediants_tdIngredientsItemRight_4" width="100%"> 1/4 small Onion, All Types, finely sliced </td></tr>
<tr><td id="ucRecipePreparation_rptrIngrediants_tdIngredientsItemLeft_5"></td><td id="ucRecipePreparation_rptrIngrediants_tdIngredientsItemRight_5" width="100%"> 1 tablespoons Capers, in Brine </td></tr>
<tr><td id="ucRecipePreparation_rptrIngrediants_tdIngredientsItemLeft_6"><span class="SatisfyingFoodIcon" id="ucRecipePreparation_rptrIngrediants_lblSatisfyingFood_6"> </span></td><td id="ucRecipePreparation_rptrIngrediants_tdIngredientsItemRight_6" width="100%"> 1 tablespoons Parsley, fresh, chopped </td></tr>
<tr><td id="ucRecipePreparation_rptrIngrediants_tdIngredientsItemLeft_7"></td><td id="ucRecipePreparation_rptrIngrediants_tdIngredientsItemRight_7" width="100%"> 1 tablespoons Vinegar, All Types, to season </td></tr>
<tr><td id="ucRecipePreparation_rptrIngrediants_tdIngredientsItemLeft_8"></td><td id="ucRecipePreparation_rptrIngrediants_tdIngredientsItemRight_8" width="100%"> 1 pinch Salt, to season </td></tr>
<tr><td class="td-no-btm-brd" id="ucRecipePreparation_rptrIngrediants_tdIngredientsItemLeft_9"></td><td class="td-no-btm-brd" id="ucRecipePreparation_rptrIngrediants_tdIngredientsItemRight_9" width="100%"> 1/8 teaspoons Black Pepper, black, freshly ground <br />
<br />
<h4>
Instructions</h4>
<ul>
<li>Place the lettuce leaves directly in the base of a lunch box. Top with the sliced tomatoes.<br /></li>
<li>Shell the egg and slice it. Place the slices over the tomatoes, then spoon the tuna fish on top.<br /></li>
<li>Scatter the red onion, capers and parsley over the top of the tuna, then sprinkle with a few drops of vinegar. Season with salt and freshly ground black pepper.<br /></li>
<li>Seal the lunchbox and keep cool – either in the fridge or in an insulated cool bag with an ice pack. </li>
</ul>
</td></tr>
</tbody></table>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-16810381.post-40874748476915224422014-04-28T22:50:00.000+01:002014-04-28T22:50:00.378+01:00Cheese and Tomato Panini<strong>Ingredients
</strong><br />
4 ciabatta sandwich rolls <br />
2 tablespoons olive oil <br />
1/2 cup basil pesto <br />
8 slices mozzarella cheese <br />
1 medium tomato, cut into 8 thin slices <br />
1/2 teaspoon salt <br />
1/4 teaspoon pepper <br />
<br />
<strong>Directions
</strong><br />
1 Heat closed contact grill 5 minutes.
<br />
<br />
2 Cut each roll in half horizontally; brush outside of each half with oil. Spread pesto on inside of both halves. Layer each sandwich with cheese and tomato. Sprinkle with salt and pepper.
<br />
<br />
3 When grill is heated, place sandwiches on grill. Close grill; grill 4 minutes or until bread is toasty and cheese is melted. Slice sandwiches on diagonal and serve warm.
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-16810381.post-14687385185303888662014-03-04T22:34:00.000+00:002014-03-04T22:34:00.428+00:00Curry Sauce - Chip Shop Style<strong>ingredients </strong><br />
Low calorie cooking spray <br />
1 onion, peeled and finely chopped <br />
2 garlic cloves, peeled and crushed <br />
1cm piece root ginger, peeled and finely grated <br />
1 tbsp curry powder <br />
400g can chopped tomatoes <br />
60ml vegetable stock <br />
2 tbsp sweetener <br />
50g fat free natural fromage frais <br />
1 tbsp of freshly chopped coriander <br />
1 tbsp of freshly chopped mint <br />
<br />
<strong>method</strong> <br />
Spray a pan with low calorie cooking spray and place over a medium heat. Add the onion and garlic and cook until soft. Add the ginger and cook for 1-2 minutes, then add the curry powder and cook for a further 1-2 minutes. <br />
<br />
Add the tomatoes, stock and sweetener and bring to the boil. Reduce the heat and simmer for 12-15 minutes. <br />
<br />
Transfer the sauce to a food processor and blend until smooth. Return to the pan, add the fromage frais, coriander and mint and gently heat through before serving (do not boil or the fromage frais will curdle). Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-16810381.post-27554785709777635062014-02-28T22:58:00.000+00:002014-02-28T22:58:00.025+00:00Eggs Benedict<strong>ingredients </strong><br />
225g fresh spinach <br />
Juice of ½ lemon <br />
4 tbsp fat free natural fromage frais <br />
1 tbsp freshly chopped tarragon <br />
salt and freshly ground black pepper <br />
4 slices wholemeal toast from a 400g loaf <br />
4 slices Chicken/ Lamb polony <br />
4 poached eggs <br />
<br />
<strong>method </strong><br />
<br />
<ol>
<li>Place the spinach in a large pan with the lemon juice and cook for 2 minutes until wilted. Drain off any juice and keep warm. </li>
<li>For the sauce. Season the fromage frais with the tarragon and a little salt and black pepper. Heat gently for 1-2 minutes until warm. Don't boil or the fromage frais will separate. </li>
<li>To assemble. Place a slice of toast on each plate and cover with a slice of polony. Pile on the spinach and top with a poached egg. </li>
<li>Spoon over the sauce and serve immediately.</li>
</ol>
Recipe adapted from slimming world.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-16810381.post-28381611479974346752014-02-21T23:17:00.000+00:002014-02-21T23:17:01.448+00:00Lemon Butter Chicken Kebabs<b>Ingredients:</b> <br />
• ½ kg chicken fillet cut into up<br />• 3 slices bread soaked in milk<br />• 2 eggs,<br />• some crushed garlic, green chillies, black, lemon&white pepper<br />• salt, <br />• 1 tblsp jeeru<br />• 1tblsp semolina,<br />• fresh green dhania and spring onion. cut up<br /><br /><strong>Method:</strong><br />mix
together the above ingredients in a food processor or magi mix. Add ½
tsp baking powder before frying. shape into balls or longs, and fry. <br /><br /><strong>Sauce:</strong><br />lemon,
garlic flakes, butter and parsley. suggestions: serve as is with grated
crisp or wrapped in your favorite tortilla with mayonnaise, guacamole,
grated crisp...... for burger patties, add chicken spice, parsley and
only 1 egg to mixture<br />
<br />
Source: Radio Islam RecipesUnknownnoreply@blogger.com0tag:blogger.com,1999:blog-16810381.post-86660598152979454312014-02-10T22:39:00.000+00:002014-02-10T22:39:00.235+00:00Moroccan Chickpea Soup<strong>Ingredients:</strong><br />
<li itemprop="ingredients">1 tbsp olive oil</li>
<li itemprop="ingredients">1 medium onion, chopped</li>
<li itemprop="ingredients">2 celery sticks, chopped</li>
<li itemprop="ingredients">2 tsp ground cumin</li>
<li itemprop="ingredients">600ml hot vegetable stock</li>
<li itemprop="ingredients">400g can chopped plum tomatoes with garlic</li>
<li itemprop="ingredients">400g can chickpeas, rinsed and drained</li>
<li itemprop="ingredients">100g frozen broad beans</li>
<li itemprop="ingredients">zest and juice ½ lemon</li>
<li itemprop="ingredients">large handful coriander or parsley and flatbread, to serve</li>
<div itemprop="ingredients">
</div>
<div itemprop="ingredients">
<strong>Method:</strong></div>
<div itemprop="ingredients">
</div>
<div itemprop="ingredients">
<ol>
<li class="separator separator-solid-grayoffwhite first" itemprop="recipeInstructions"><span>Heat the oil in a large saucepan, then fry the onion and celery gently for 10 mins until softened, stirring frequently. Tip in the cumin and fry for another min.</span></li>
<li class="separator separator-solid-grayoffwhite first" itemprop="recipeInstructions"><span></span><span>Turn up the heat, then add the stock, tomatoes and chickpeas, plus a good grind of black pepper. Simmer for 8 mins. Throw in broad beans and lemon juice, cook for a further 2 mins. Season to taste, then top with a sprinkling of lemon zest and chopped herbs. Serve with flatbread.</span></li>
</ol>
</div>
<div class="separator separator-solid-grayoffwhite first" itemprop="recipeInstructions">
<span><br />Source: BBC Good Food</span></div>
<ol></ol>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-16810381.post-43346359783527578472014-02-04T21:51:00.000+00:002014-02-04T21:51:00.094+00:00Mediterranean Beef PastaServes: 2 <br />
Time: 30 minutes <br />
<h2>
Ingredients</h2>
<ul>
<li>
225g lean beef, cut into strips </li>
<li>200g pasta shapes </li>
<li>1 garlic clove, crushed </li>
<li>1 red pepper, sliced </li>
<li>1 courgette, chopped </li>
<li>100g mushrooms, sliced </li>
<li>225g can of chopped tomatoes </li>
<li>1 tbsp tomato ketchup </li>
<li>dried mixed herbs </li>
</ul>
<h2>
Method</h2>
<br />
1. In a saucepan or wok, fry the meat and garlic for four to five minutes
until browned. You should not need to use any oil.<br />
<br />
2. Add the pepper, courgette and mushrooms and stir-fry for two minutes. Stir
in chopped tomatoes, ketchup and herbs, and season to taste. Bring to the boil
and simmer for five minutes.<br />
<br />
3. Cook the pasta according to the instructions on the packet. Drain it and
stir into the sauce.<br />
<br />
Source: NHS UKUnknownnoreply@blogger.com0tag:blogger.com,1999:blog-16810381.post-68894573960941360072014-01-31T22:04:00.000+00:002014-01-31T22:04:00.348+00:00Lemon Chicken<ul>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqwM50SYo44oMJnaY4ubYnlf0kCH7Au0q1pQGUILi-Oqm85bMVQrHgWqcvRc2eQuC41eV6-RMZHCLDpGzhQfzL2jMhk5EYttN1x0l5TEcYJzf2AmFmQXx0Hhvd2fI_y8G4CVd_8g/s1600/Lemon+Chicken.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Lemon Chicken" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqwM50SYo44oMJnaY4ubYnlf0kCH7Au0q1pQGUILi-Oqm85bMVQrHgWqcvRc2eQuC41eV6-RMZHCLDpGzhQfzL2jMhk5EYttN1x0l5TEcYJzf2AmFmQXx0Hhvd2fI_y8G4CVd_8g/s1600/Lemon+Chicken.jpg" height="204" title="Lemon Chicken" width="320" /></a></div>
</ul>
<br />
<ul>
<li>Serves: 2 </li>
<li>Time: 55 minutes </li>
</ul>
<strong>Ingredients</strong><br />
<ul>
<li>2 skinless chicken fillets, cut into strips </li>
<li>1 small onion, chopped </li>
<li>1 tbsp olive oil </li>
<li>1 low-salt stock cube</li>
<li>½ lemon plus its juice </li>
<li>6 mushrooms, sliced </li>
<li>1 tbsp parsley, chopped </li>
<li>a pinch of dried dill </li>
<li>a pinch of black pepper </li>
</ul>
<strong>Method</strong><br />
1. Gently fry the chicken in the oil until golden brown, then carefully put
on a plate.<br />
<br />
2. Toss the mushrooms and onion in the oil and add the stock cube. Simmer over a
low heat and add a pinch of dill.<br />
<br />
3. Grate the lemon skin into the pan and add the parsley, lemon juice and
black pepper. Simmer until the sauce has reduced by half and then put the
chicken back in the pan. Cook for another 15 to 20 minutes, until the chicken is
cooked through.<br />
<br />
4. Serve with boiled rice and steamed green vegetables, such as cabbage or
green beans.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-16810381.post-63066903976156464332014-01-30T23:02:00.000+00:002014-01-30T23:02:00.793+00:00Paella<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-hWgoV8vNQNxaN14zzL-I1P0e8OAEj-OUQ-rRXDxp063ZqzccZqaNW84cAGtONoUUcAX5nUJEN8OZ4KKaBqef_dvgQbHcfO_0Ea0OEq5RM2J3qLxrwmHK6M9t4xPjd7zS8j1WNA/s1600/Paella.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Paella" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-hWgoV8vNQNxaN14zzL-I1P0e8OAEj-OUQ-rRXDxp063ZqzccZqaNW84cAGtONoUUcAX5nUJEN8OZ4KKaBqef_dvgQbHcfO_0Ea0OEq5RM2J3qLxrwmHK6M9t4xPjd7zS8j1WNA/s1600/Paella.jpg" height="320" title="Paella" width="239" /></a></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="font-family: Verdana; font-size: 11pt;"><strong></strong></span> </div>
<div class="MsoNormal" style="text-align: justify;">
<span style="font-family: Verdana; font-size: 11pt;"><strong></strong></span> </div>
<div class="MsoNormal" style="text-align: justify;">
<span style="font-family: Verdana; font-size: 11pt;"><strong>Ingredients:</strong></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="font-family: Verdana; font-size: 11pt;">3 cups tastic rice, in arad water and drained</span></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="font-family: Verdana; font-size: 11pt;">1 kilo chicken fillet, cut into big cubes</span></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="font-family: Verdana; font-size: 11pt;">¼ Kilo sausages cut in pieces</span></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="font-family: Verdana; font-size: 11pt;">¼ polony cut into cubes</span></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="font-family: Verdana; font-size: 11pt;">2 green peppers cubed</span></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="font-family: Verdana; font-size: 11pt;">3 carrots sliced into rings</span></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="font-family: Verdana; font-size: 11pt;">2 onions chopped</span></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="font-family: Verdana; font-size: 11pt;">4 tomatoes liquidized</span></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="font-family: Verdana; font-size: 11pt;"> </span></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="font-family: Verdana; font-size: 11pt;"><strong>Method:</strong></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="font-family: Verdana; font-size: 11pt;">Braise carrots and peppers in a little oil and set aside. Braise sausages and set aside</span></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="font-family: Verdana; font-size: 11pt;">Braise polony and set aside</span></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="font-family: Verdana; font-size: 11pt;">Make vagaar with onions, whole jeero and 4 sliced garlic cloves</span></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="font-family: Verdana; font-size: 11pt;">Add chicken fillets and braise fillets with</span></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="font-family: Verdana; font-size: 11pt;">2 tablespoon red ginger and garlic masala</span></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="font-family: Verdana; font-size: 11pt;">1½ teaspoon dhanna (coriander), jeero (cumin)</span></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="font-family: Verdana; font-size: 11pt;">½ teaspoon arad</span></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="font-family: Verdana; font-size: 11pt;">2 teaspoons salt</span></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="font-family: Verdana; font-size: 11pt;">Add tomatoes and allow to cook for +- 10 minutes</span></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="font-family: Verdana; font-size: 11pt;">Add sausages and polony, braise for 2 minutes</span></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="font-family: Verdana; font-size: 11pt;">Add carrots, pepper and rice</span></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="font-family: Verdana; font-size: 11pt;">Mix everything together and allow to steam for +- 30 minutes</span></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="font-family: Verdana; font-size: 11pt;">Serve rice in platters</span></div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-16810381.post-11739668570555889292014-01-28T23:31:00.000+00:002014-01-28T23:31:00.154+00:00Quick Pizza1 cup grated cheese<br />1 cup cooked steak, chicken or polony <br />½ cup tomato chopped <br />½ cup chopped green pepper<br />Salt & pepper to taste<br />Green masala <br />1 tsp baking powder<br />2 Tbsp flour<br />2 eggs<br /><br />Combine and pour into greased up cake and bake 1080 Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-16810381.post-6955381162931452052014-01-21T23:00:00.000+00:002014-01-21T23:00:00.390+00:00Adana Kebab<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKAI-Tksu7PLbaG8a23CU_PHeqK5Z1iVxNiw_Bcne0l8AP2XVKXdjfbyEDYPFQNnHCyR6JDDPm3DoXrhBiAg9MPg5lLgMyV_MaIqyWPJ7fAnOPdDWVP7ZTH9gXRUqu0BBnAsATgg/s1600/Adana+Kebab.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Adana Kebab" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKAI-Tksu7PLbaG8a23CU_PHeqK5Z1iVxNiw_Bcne0l8AP2XVKXdjfbyEDYPFQNnHCyR6JDDPm3DoXrhBiAg9MPg5lLgMyV_MaIqyWPJ7fAnOPdDWVP7ZTH9gXRUqu0BBnAsATgg/s1600/Adana+Kebab.png" height="241" title="Adana Kebab" width="320" /></a></div>
<strong></strong><br />
<strong>Ingredients:</strong><br />1lb Lamb Mince with fat<br />4-5 Garlic Cloves<br />1 Handful of Parsley<br />1 Onion<br />1 tablespoon Paprika<br />1 tablespoon Cumin Seeds<br />1 tablespoon Coriander Seeds<br />1 teaspoon Cinnamon Powder<br />Salt to taste<br />
<strong></strong><br />
<strong></strong><br />
<strong>METHOD FOR KEBAB</strong><br />1. Peel and finely chop the cloves<br />2. Finely chop the parsley<br />3. Peel and finely chop the onions as fine as you can<br />4. Place the mince in a bowl<br />5. Add the garlic, paprika, cumin seeds, coriander seeds, cinnamon powder, salt and mix well with your hands till combined<br />6. Next add the onions and parsley and again mix well<br />7. Cover and leave to marinade for at least 1-2 hours.... overnight works best<br />8. NOTE: Traditionally the meat is placed on a long flat metal skewer and grilled as a long kebab but as I have little children I make smaller elongated oval kebabs <br />9. Wet your hands and shape the mince in oval elongated kebabs or bind to the skewers if you have them<br />10. Grill turning occasionally till meat is cooked<br />11. No need to add any oil as the fat in the mince will keep them nice and moist<br />12. Remove from grill & add to serving plateUnknownnoreply@blogger.com0tag:blogger.com,1999:blog-16810381.post-87492794478140326592014-01-20T22:41:00.000+00:002014-01-20T22:41:00.025+00:00Keema naan<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoHX4L-JUuN1uLouw8UBBbdx6d8N9M1yqX4ohZLFXYW773BKN-r55LPJD8A58yuHD6DP28JhOKFWtT8qIKJdI0b3AHJgx0dL65tFoMnD38XrBaldKYhPB4GGqxOKtm90rS96ngtA/s1600/Keema+Naan.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Keema Naan" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoHX4L-JUuN1uLouw8UBBbdx6d8N9M1yqX4ohZLFXYW773BKN-r55LPJD8A58yuHD6DP28JhOKFWtT8qIKJdI0b3AHJgx0dL65tFoMnD38XrBaldKYhPB4GGqxOKtm90rS96ngtA/s1600/Keema+Naan.jpg" height="179" title="Keema Naan" width="320" /></a></div>
<span style="font-family: Verdana;"><strong></strong></span><br />
<strong><span style="font-family: Verdana;"></span></strong><br />
<span style="font-family: Verdana;"><strong>Ingredients:</strong></span><br />
<span style="font-family: Verdana;">1 cup Bread Flour <br />1 tsp Salt <br />1 tsp Butter <br />1 Tsp Caster Sugar <br />1 tsp Blend Dried Yeast <br />1 tsp Ginger paste<br />1tsp Garam Masala <br />1/2 cup chopped onion <br />100 ml Yoghurt <br />1/2 cup Minced Lamb <br />1/2 tsp Ground Cumin <br />1/2 tsp Ghee or Butter<br />2 tbsp Vegetable Oil </span><br />
<br /><span style="font-family: Verdana;"><strong>Method:</strong></span><br />
<span style="font-family: Verdana;"></span><br />
<span style="font-family: Verdana;">1. Mix flour and salt; rub in the butter. <br />2. Take a small glass bowl, Stir in sugar ,salt and yeast put in warm </span><span style="font-family: Verdana;">water and let it settle for 10 minutes.<br />3. Now put the flour in a kneading pan, make a well in the centre and </span><span style="font-family: Verdana;">pour in yoghurt and add the mixture of yeast and water which you </span><span style="font-family: Verdana;">prepared in step 2 above.<br />4. Knead the dough.<br />5. Once done cover it with damp cloth and leave to rise in a warm </span><span style="font-family: Verdana;">palce for 1 hour or until doubled in size. <br />5. Meanwhile, heat the oil in a pan and fry the mince for 5 mins. Add </span><span style="font-family: Verdana;">the onion,ginger paste and cook until softened. <br />6. Stir in the cumin, Garam Masala and a pinch of salt and cook for 2 </span><span style="font-family: Verdana;">minutes. <br />7. Now take the dough, it should have swelled up by now. Knock it back </span><span style="font-family: Verdana;">to remove the air.<br />8. Divide it into 6 equal portions. <br />9. Spread the dough ball into a flat surface, put lamb mixture and </span><span style="font-family: Verdana;">roll the dough into a ball again.<br />10. Now carefully pat the flour ball into a tear shape by patting by </span><span style="font-family: Verdana;">fingers. <br />11. If the flour mixture gets sticky and sticks to the surface you can </span><span style="font-family: Verdana;">spread some dry flour on the surface first. <br />12. Once the tear shaped Naan is properly spread and rolled out. </span><span style="font-family: Verdana;">Sprinkle some sesame seeds on top.<br />13. Put the Naan in a greased tray, and fry both sides.</span>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-16810381.post-32282061923351080162014-01-16T22:50:00.000+00:002014-01-16T22:50:00.088+00:00Chicken Cheese Balls<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqpDzi2-ievd0B2MLKLTHg7xLATlEgvrSEjccz05VfFYe1PzccE_yN6rNZQ34JyBm_6bFLIB3s51wZNBvjhHH2e6FNSvamf2S6DcAN1LvdtJSKOIMHXk1RbpCbx6zx6-a6bPoVWQ/s1600/Cheese-Balls.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Chicken Cheese Balls" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqpDzi2-ievd0B2MLKLTHg7xLATlEgvrSEjccz05VfFYe1PzccE_yN6rNZQ34JyBm_6bFLIB3s51wZNBvjhHH2e6FNSvamf2S6DcAN1LvdtJSKOIMHXk1RbpCbx6zx6-a6bPoVWQ/s1600/Cheese-Balls.jpg" height="213" title="Chicken Cheese Balls" width="320" /></a></div>
<div class="field-item even">
<strong></strong> </div>
<div class="field-item even">
<strong></strong> </div>
<div class="field-item even">
<strong>Ingredients</strong></div>
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3 slices white bread, torn into small bits (1 cup) </div>
<div class="field-item even">
1/3 cup milk</div>
</div>
</div>
</div>
</div>
</div>
<div class="field-item even">
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2 small onions, finely chopped</div>
</div>
</div>
</div>
</div>
</div>
<div class="field-item odd">
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1 tbsp. finely grated cheese</div>
</div>
</div>
</div>
</div>
</div>
<div class="field-item even">
<div about="/field-collection/field-ingredient-item/8045" class="entity entity-field-collection-item field-collection-item-field-ingredient-item clearfix" typeof="">
<div class="content">
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<div class="field-items">
<div class="field-item even">
1 small garlic clove, minced</div>
</div>
</div>
</div>
</div>
</div>
<div class="field-item odd">
<div about="/field-collection/field-ingredient-item/8046" class="entity entity-field-collection-item field-collection-item-field-ingredient-item clearfix" typeof="">
<div class="content">
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<div class="field-items">
<div class="field-item even">
1 large egg</div>
</div>
</div>
</div>
</div>
</div>
<div class="field-item even">
<div about="/field-collection/field-ingredient-item/8047" class="entity entity-field-collection-item field-collection-item-field-ingredient-item clearfix" typeof="">
<div class="content">
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<div class="field-items">
<div class="field-item even">
1 pound or 1/2 kg ground chicken (I used breast)</div>
</div>
</div>
</div>
</div>
</div>
<div class="field-item odd">
<div about="/field-collection/field-ingredient-item/8048" class="entity entity-field-collection-item field-collection-item-field-ingredient-item clearfix" typeof="">
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<div class="field-items">
<div class="field-item even">
1 tbsp. tomato paste</div>
</div>
</div>
</div>
</div>
</div>
<div class="field-item even">
<div about="/field-collection/field-ingredient-item/8049" class="entity entity-field-collection-item field-collection-item-field-ingredient-item clearfix" typeof="">
<div class="content">
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<div class="field-items">
<div class="field-item even">
3 tbsp. finely chopped parsley</div>
</div>
</div>
</div>
</div>
</div>
<div class="field-item odd">
<div about="/field-collection/field-ingredient-item/8050" class="entity entity-field-collection-item field-collection-item-field-ingredient-item clearfix" typeof="">
<div class="content">
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<div class="field-items">
<div class="field-item even">
1-2 tsp. chilli flakes (optional)</div>
</div>
</div>
</div>
</div>
</div>
<div class="field-item even">
<div about="/field-collection/field-ingredient-item/8051" class="entity entity-field-collection-item field-collection-item-field-ingredient-item clearfix" typeof="">
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<div class="field-items">
<div class="field-item even">
1-2 green chillies chopped (optional)</div>
</div>
</div>
</div>
</div>
</div>
<div class="field-item odd">
<div about="/field-collection/field-ingredient-item/8052" class="entity entity-field-collection-item field-collection-item-field-ingredient-item clearfix" typeof="">
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<div class="field-items">
<div class="field-item even">
2 tbsp. ketchup</div>
</div>
</div>
</div>
</div>
</div>
<div class="field-item even">
<div about="/field-collection/field-ingredient-item/8053" class="entity entity-field-collection-item field-collection-item-field-ingredient-item clearfix" typeof="">
<div class="content">
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<div class="field-items">
<div class="field-item even">
oil for greasing the pan</div>
</div>
</div>
</div>
</div>
</div>
</div>
</div>
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<div class="field-label">
</div>
<div class="field-label">
<strong>Instructions </strong></div>
<div class="field-items">
<div class="field-item even">
<ol>
<li><div style="text-align: justify;">
Preheat oven to 180°C with a rack in the middle.</div>
</li>
<li><div style="text-align: justify;">
In a small bowl, soak the bread in milk until softened.</div>
</li>
<li><div style="text-align: justify;">
Meanwhile, preheat a medium skillet over medium heat and sauté the onion, garlic, salt and pepper and cook until the onion is softened, about 6 minutes. Cool slightly.</div>
</li>
<li><div style="text-align: justify;">
Squeeze the bread to remove excess milk, then discard milk.</div>
</li>
<li><div style="text-align: justify;">
In a medium bowl, beat the egg, then add the chicken, tomato paste, parsley, cheese, onion mixture, chilli flakes, green chilli and the bread. Mix well and form 12-15 meatballs.</div>
</li>
<li><div style="text-align: justify;">
Lightly spray or oil a baking sheet (I used a 9×13 Pyrex dish) and place the meatballs in it.</div>
</li>
<li><div style="text-align: justify;">
Squeeze a little ketchup on top of each meatball and spread with a teaspoon.</div>
</li>
<li><div style="text-align: justify;">
Bake until the meatballs are cooked through, about 20 minutes.</div>
</li>
</ol>
</div>
<div style="text-align: justify;">
</div>
<div style="text-align: justify;">
</div>
<ol><div style="text-align: justify;">
</div>
</ol>
</div>
</div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-16810381.post-25288418651440363352013-11-11T22:54:00.000+00:002013-11-11T22:54:00.664+00:00Chicken Croissants<div style="text-align: justify;">
An experiment that worked out great!! The buns were soft and delicate, a perfect compliment to the yummy filling in the center! And without all that butter that goes in regular croissants too!!!</div>
<strong style="font-size: large; text-align: justify;"><span style="font-size: small;"></span></strong><br />
<strong style="font-size: large; text-align: justify;"><span style="font-size: small;">Filling recipe: (for 16 croissants)</span></strong><br />
<div style="text-align: justify;">
<strong style="font-size: large;"><span style="font-size: small;"></span></strong> </div>
<div style="text-align: justify;">
<strong style="font-size: large;"><span style="font-size: small;">Ingredients</span></strong></div>
<div style="text-align: justify;">
¼ kg boneless chicken breast, chopped into small pieces<br />2 small capsicum, red and green if possible, grated or chopped finely<br />2 tbsp. sweet corn<br />1 grated carrot<br />1 small onion, chopped finely<br />1-2 green chilies, chopped<br />½ tsp. garlic paste<br />1 tsp. chopped coriander<br />salt to taste<br />½ tsp. grinded cumin powder<br />a pinch of tandoori masala (optional)<br />juice of half a lemon<br />1 tsp. soya sauce<br />1 tbsp. butter</div>
<strong style="font-size: large;"><span style="font-size: small;"></span></strong><br />
<strong style="font-size: large;"><span style="font-size: small;">Instructions</span></strong><br />
<div style="text-align: justify;">
Heat the butter in a non-stick pan, add the onions and stir fry until they're translucent. Do not brown them. Add the chopped capsicum and grated carrot, stir-fry for about 5mins until they start to soften. Add the raw chicken pieces and keep stirring until they start browning. Add the chilies, garlic, salt, cumin powder, tandoori masala and sweet corn. Sauté until the chicken pieces become tender and well-done. If the mixture sticks to the pan and the chicken is not yet done, add a tbsp. of water and cover until ready. Make sure that the mixture is completely dry. Finally, add the coriander and soya sauce, mix well and switch off. Pour the lemon juice on the mixture, and whilst still hot, use a wooden spoon to smash the small pieces of chicken so that they become shredded. Adjust salt/chili to your taste.</div>
<em><strong></strong></em><br />
<em><strong>PS</strong></em>: You can smoke the mixture with a coal and some oil to give it a nice bbq aroma. This mixture should be enough for around 16 croissants.<br />
<strong style="font-size: large; text-align: justify;"><span style="font-size: small;"></span></strong><br />
<strong style="font-size: large; text-align: justify;"><span style="font-size: small;">Dough recipe: (makes 8 croissants)</span></strong><br />
<strong style="font-size: large; text-align: justify;"><span style="font-size: small;"></span></strong><br />
<strong style="font-size: large; text-align: justify;"><span style="font-size: small;">Ingredients</span></strong><br />
<div style="text-align: justify;">
2 level teacups flour<br />1 tsp. salt<br />1 tsp. sugar<br />½ tsp. instant yeast<br />¼ tsp. baking powder<br />3 tbsp. softened butter<br />2 tbsp. vegetable oil<br />warm milk mixed with water about half a cup (although you could need more or less depending on flour/altitude etc.)</div>
<strong style="font-size: large;"><span style="font-size: small;"></span></strong><br />
<strong style="font-size: large;"><span style="font-size: small;">Instructions</span></strong><br />
Sieve the flour and add the yeast, baking powder, yeast, salt and sugar. Stir it so that it's all well mixed. Add 2 tbsp. of butter and 2tbsp veg oil. (Reserve the last tbsp. butter for later). Rub into the flour using finger tips until the flour has a crumbly texture. Gradually add the warm milk & water, stirring it in with a wooden spoon at first until the dough starts to hold together, and then continuing to knead together with your hands until the dough has softened. You need this dough slightly sticky, it's a menace to handle but the result is worth the trouble. Just oil your hands slightly to help with the stickiness and keep kneading...adding a little sprinkling of flour when it gets too sticky to handle until the dough is nice and well-kneaded and formed into a ball. Apply a touch of oil all over the ball of dough, place in a container and cover with a damp towel. Place in an airtight cupboard (or even in the oven or micro-wave) and leave it to rise to about double its original size. (40mins to an hour)<br />
<br />
I have included step by step instructions <a href="http://www.fauziaskitchenfun.com/savory-croissants/" target="_blank">here.</a><br />
<br />
Roll out the dough on a floured surface into a huge circle of about 30cm diameter (use your fingertips to stretch the circle out when you feel you can’t roll with the pin any further), then rub half of the reserved tbsp. of butter all over this rolled out circle. Using a pizza cutter or sharp knife, cut the circle into quarters, then divide each quarter again to form eighths.<br />
<br />
Take the first eighth of the circle; place your mixture of choice on the edge (where the perimeter of the circle used to be). Roll carefully towards the pointed edge (where the center of the circle used to be), tucking the pointy end underneath (you can make a small slit near this pointy end just to give the croissants a nicer appearance, although this is not a must...refer to pictures of my croissants to get what I mean). Curve down the edges of your rolled up croissant to form the crescent shape.<br />
<br />
Place the croissants on a greased tray and cover them again for another half an hour so that the dough can rise again. Switch on the oven on medium high (around 175 degrees) and in the meantime, glaze the croissants with egg yolk to give them a nice color. Bake for about 12-15 mins depending on your oven's heat.<br />
<br />
When ready, remove and place them on a cloth, and take the remaining half tbsp. of butter, and gently touch up the buns with it to give them a nice shiny soft finish...and they would smell heavenly too. Cover the buns in the cloth for about 10mins before serving. This gives the butter time to get absorbed fully into the croissants, thereby making them soft and extra delish. Serve warm!!<br />
<br />
Source: Fauzia's Kitchen FunUnknownnoreply@blogger.com0tag:blogger.com,1999:blog-16810381.post-74696098505486201112013-11-07T23:46:00.000+00:002013-11-07T23:46:00.310+00:00Chicken Nuggets<div class="printShift">
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEix4z5Srw3-JZ_zKt8pdu64SA9AqAr-ZucEqdEYT8F3aKlw9BOShJgYPWWndqRvh5-M9fx61wR8MezUs3oChoVCxyUn4cHnQv0CzlN2MlvLNxOWrP0K8iwg76oZqVzKL4r-Kp1pPA/s1600/Chicken+Nuggets.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Chicken Nuggets" border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEix4z5Srw3-JZ_zKt8pdu64SA9AqAr-ZucEqdEYT8F3aKlw9BOShJgYPWWndqRvh5-M9fx61wR8MezUs3oChoVCxyUn4cHnQv0CzlN2MlvLNxOWrP0K8iwg76oZqVzKL4r-Kp1pPA/s320/Chicken+Nuggets.jpg" title="Chicken Nuggets" width="320" /></a></div>
<h3>
</h3>
<h3>
Ingredients</h3>
<ul class="ingredients">
<li>
<span class="ingredient">
<span class="amount">350 g skinless, boneless</span>
<span class="name">chicken breasts</span>, (approx. 3 chicken breasts), cut into 2.5cm pieces
</span>
</li>
<li>
<span class="ingredient">
<span class="amount">4 tbsp </span>
<span class="name">sunflower oil</span>, for frying
</span>
</li>
</ul>
<div class="ingredientsTitle">
<strong>For the marinade</strong></div>
<ul class="ingredients">
<li>
<span class="ingredient">
<span class="amount">200 ml </span>
<span class="name">buttermilk</span>
</span>
</li>
<li>
<span class="ingredient">
<span class="amount">1 tbsp fresh</span>
<span class="name">lemon juice</span>
</span>
</li>
<li>
<span class="ingredient">
<span class="amount">1 tsp </span>
<span class="name">Worcestershire sauce</span>
</span>
</li>
<li>
<span class="ingredient">
<span class="amount">1 tsp </span>
<span class="name">soy sauce</span>
</span>
</li>
<li>
<span class="ingredient">
<span class="amount">1/4 tsp </span>
<span class="name">paprika</span>
</span>
</li>
<li>
<span class="ingredient">
<span class="amount">100 g </span>
<span class="name">plain flour</span>
</span>
</li>
<li>
<span class="ingredient">
<span class="amount">1 </span>
<span class="name">egg</span>, beaten with 1 tbsp water
</span>
</li>
<li>
<span class="ingredient">
<span class="amount">75 g dry breadcrumbs or honey panko</span>
<span class="name">breadcrumbs</span>
</span>
</li>
<li>
<span class="ingredient">
<span class="amount">45 g freshly grated</span>
<span class="name">parmesan</span>
</span>
</li>
<li>
<span class="ingredient">
<span class="amount"> salt and</span>
<span class="name">pepper</span>, to season
</span>
</li>
</ul>
</div>
<h3>
Method</h3>
<span class="instructions">
1. Combine the marinade ingredients and soak the chicken pieces for 2 hours.
<br />
<br />2. Put the flour on a large plate. Beat the egg with the water and
season with salt and pepper. Mix the breadcrumbs and Parmesan on a large
plate. Remove chicken cubes from the marinade, shaking off any excess,
and toss them in the flour. Then dip the cubes in the egg mixture and
roll in the breadcrumbs
<br />
<br />3. Heat the oil in a large frying pan and saute the chicken nuggets
for 2-3 minutes on each side until golden and cooked through, turning
occasionally. Alternatively, pre-heat oven to 200C/gas 6. Put the
chicken nuggets on a generously oiled large baking sheet and bake for
18-20 minutes until the coating is crisp and the chicken cooked.
<br />
</span>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-16810381.post-1853472054988454122013-10-05T23:27:00.000+01:002013-10-05T23:27:00.138+01:00Chocolate Profiteroles<div class="module bordered module padded" id="ingredients">
<h2>
Ingredients</h2>
<dl id="stages">
<dt class="stage-title">For the pastry</dt>
<dd>
<ul>
<li><div class="ingredient">
250ml/9fl oz water</div>
</li>
<li><div class="ingredient">
100g/3½oz <a class="name food" href="http://www.blogger.com/null">butter</a></div>
</li>
<li><div class="ingredient">
125g/4½oz <a class="name food" href="http://www.blogger.com/null">plain flour</a></div>
</li>
<li><div class="ingredient">
pinch <a class="name food" href="http://www.blogger.com/null">salt</a></div>
</li>
<li><div class="ingredient">
pinch <a class="name food" href="http://www.blogger.com/null">caster sugar</a></div>
</li>
<li><div class="ingredient">
4 medium free-range <a class="name food" href="http://www.blogger.com/null">eggs</a></div>
</li>
</ul>
</dd>
<dt class="stage-title">For the chocolate sauce</dt>
<dd>
<ul>
<li><div class="ingredient">
100g/3½oz plain (dark) <a class="name food" href="http://www.blogger.com/null">chocolate</a>, broken into small pieces</div>
</li>
<li><div class="ingredient">
3 tbsp <a class="name food" href="http://www.blogger.com/null">golden syrup</a></div>
</li>
<li><div class="ingredient">
½ <a class="name food" href="http://www.blogger.com/null">orange</a>, juice only</div>
</li>
</ul>
</dd>
<dt class="stage-title">For the pistachio cream</dt>
<dd>
<ul>
<li><div class="ingredient">
300ml/10½fl oz <a class="name food" href="http://www.blogger.com/null">double cream</a>, cold</div>
</li>
<li><div class="ingredient">
75g/2½oz shelled (unsalted) <a class="name food" href="http://www.blogger.com/null">pistachios</a></div>
</li>
<li><div class="ingredient">
icing sugar, to taste</div>
</li>
</ul>
</dd></dl>
</div>
<div class="module bordered js-accordion" id="preparation">
<h2>
Preparation method</h2>
<ol class="instructions">
<li class="instruction">
To make the choux pastry, bring the water to the boil in a heavy-bottomed pan. Add the butter to the water to melt.<br />
</li>
<li class="instruction">
Sieve together the flour, salt and sugar onto a
piece of parchment paper. When the water and butter mixture has come up
to a rolling boil, add the flour mixture straight into the pan.<br />
</li>
<li class="instruction">
Beat the dough continuously with a wooden spoon as
it thickens. Continue beating until the dough is smooth and comes away
from the sides of the pan cleanly. Remove the dough from the pan and
place in a bowl to cool.</li>
<li class="instruction">
When the dough is cool, beat the eggs in a clean
bowl with a fork. Gradually add in the beaten egg mixture a bit at a
time, mixing well between each addition; the mixture should now be at
dropping consistency, but still firm enough to be piped in a piping bag.
(You may not need to use all of the beaten egg.)<br />
</li>
<li class="instruction">
Preheat the oven to 200C/400F/Gas 6. Sprinkle a
non-stick baking tray with a bit of water. (This will create steam as
the choux buns cook in the oven.)<br />
</li>
<li class="instruction">
Fill a plain-nozzle piping bag with the choux dough
and pipe the dough into small buns about 5cm/2in in diameter onto the
baking tray, leaving at least an inch between each bun.<br />
</li>
<li class="instruction">
Bake the choux buns in the preheated oven for 20-25 minutes, until puffed, golden and crisp. Remove and cool on a cooling rack.<br />
</li>
<li class="instruction">
When they've cooled slightly, turn the buns over
and pierce a hole in the base of each about the same size as the nozzle
for the pastry bag and let them cool completely.<br />
</li>
<li class="instruction">
For the chocolate sauce, break the chocolate into a
bowl set over a pan of gently simmering water (the water shouldn't
touch the bottom of the bowl).<br />
</li>
<li class="instruction">
Add the golden syrup and the orange juice and allow the ingredients to melt together to form the sauce, stirring gently.<br />
</li>
<li class="instruction">
For the pistachio cream, using a hand whisk, whip the cream until it forms soft peaks.<br />
</li>
<li class="instruction">
Chop the pistachios and gently fold into the whipped cream. Gently stir in the icing sugar with a metal spoon.</li>
<li class="instruction">
Fill a clean piping bag with the pistachio cream and use to fill the cooled profiteroles.<br />
</li>
<li class="instruction">
To serve, arrange the profiteroles on a plate and drizzle the chocolate sauce over the top.<br />
</li>
</ol>
</div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-16810381.post-29460075346500564802013-09-09T22:33:00.000+01:002013-09-09T22:33:21.723+01:00Muttabah<span id="yui_3_7_2_1_1378762082686_5278" style="font-size: x-small;"></span><br />
<div class="yiv2605572274style2" id="yui_3_7_2_1_1378762082686_5394" style="margin: 0cm 0cm 0pt;">
<span id="yui_3_7_2_1_1378762082686_5278" style="font-size: x-small;"><span class="yiv2605572274style31" id="yui_3_7_2_1_1378762082686_5398"><span id="yui_3_7_2_1_1378762082686_5397" style="color: purple; font-family: Arial; font-size: 13.5pt;"><strong id="yui_3_7_2_1_1378762082686_5396">Ingredients
</strong></span></span><span id="yui_3_7_2_1_1378762082686_5401" style="color: purple; font-family: Arial;"><br /><span id="yui_3_7_2_1_1378762082686_5400" style="font-size: small;">500grm Flaky pastry </span></span><span class="yiv2605572274style31"><span style="color: purple; font-family: Arial; font-size: 13.5pt;"><strong>Filling
</strong></span></span><span id="yui_3_7_2_1_1378762082686_5404" style="color: purple; font-family: Arial;"><br /><span id="yui_3_7_2_1_1378762082686_5403" style="font-size: small;">20ml Sunflower oil <br />500g Mutton or steak mince <br />5ml Salt <br />5ml
Crushed dried Red chillies <br />5ml Ground Dhania <br />7 spinach leaves shredded
<br />1 large brinjal grated <br />1 onion grated <br />250ml grated cheddar cheese
<br /></span></span><span class="yiv2605572274style31"><span style="color: purple; font-family: Arial; font-size: 13.5pt;"><strong>Topping
</strong></span></span><span style="color: purple; font-family: Arial;"><br /><span style="font-size: small;">1 egg well beaten <br />150ml Milk <br /></span></span><span class="yiv2605572274style31"><span style="color: purple; font-family: Arial; font-size: 13.5pt;"><strong>Method
</strong></span></span><span id="yui_3_7_2_1_1378762082686_5407" style="color: purple; font-family: Arial;"><br /><br /><span id="yui_3_7_2_1_1378762082686_5406" style="font-size: small;">1.Heat oil in a
frying pan until luke warm. <br />2.Add mince salt chillies and dhania and cook
for 15 minutes. <br />3.Add spinach, brinjal and onion and cook for a further 10
minutes. <br />4.Set aside to cool <br />5.Line an ovenproof dish with pastry.
<br />6.Fill with the cooled mixture and cover with grated cheese. <br />7.Combine
milk and egg well and pour over filling. <br />8.Bake at 200c for 20/30 minutes or
until topping is set and pastry is nice and brown <br />9.Serve hot with mashed
potatoes and salads. </span></span></span></div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-16810381.post-76590962381077973962013-08-31T22:43:00.000+01:002013-08-31T22:43:18.498+01:00Puri<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmmNbVQZOkrrdYXmAKCdcsSsuPZw6PjuORqMyjB9mEKdQHw2376Tnh7fAb_xveIYWdybDpT6zztECLvNlaJwExDzNPVf050HLSYEIYjLdvnwsJ_NE4_d0OYXYXg7S21LfCoRsI8A/s1600/Puri.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Puri" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmmNbVQZOkrrdYXmAKCdcsSsuPZw6PjuORqMyjB9mEKdQHw2376Tnh7fAb_xveIYWdybDpT6zztECLvNlaJwExDzNPVf050HLSYEIYjLdvnwsJ_NE4_d0OYXYXg7S21LfCoRsI8A/s1600/Puri.jpg" title="Puri" /></a></div>
<br />
<b>INGREDIENTS:</b> <br />
2 cups flour<br />½ tsp salt<br />1 tsp b.powder<br />1 tblsp butter<br /><b><br />METHOD:</b><br />Mix
together to resemble breadcrumbs,<br />
add ± 1 cup milk to make a dough,<br />
knead for a while till smooth,<br />
divide dough into 2.<br />
Roll out dough into a
large circle, cut into desired size or circles.<br />
Fry in deep hot oil
till they puff up and have turn golden colour<br />
Drain on carlton paper
and enjoyUnknownnoreply@blogger.com0