Carrot Cake

Ingredients:
2 ½ cups flour
1 ½ tsp bicarbonate of soda
1 tsp salt
1 ½ cups oil
2 cups grated carrots
½ cup chopped pecans
2 tsp baking powder
3 tsp cinnamon powder
1 ½ cups sugar
4 eggs
250g tinned pineapple drained
½ cup sultanas

Method:
- Preheat oven to 180 degrees. Grease and line large ring pan.
- Beat sugar, oil and eggs until well blended. Add carrots, nuts, pineapples and sultanas. Mix well.
- Sift flour, baking powder, bicarbonate of soda, cinnamon and salt.
- Gradually add this flour mixture.
- Batter will be thin. Pour into a prepared pan and bake for 45 minutes. Turn out and cool.
- Ice with whipped cream and decorate with chopped nuts

Lebanese Kebbeh Recipe - How to Make Lebanese Kebbeh

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Lebanese Kebbeh  Recipe. Enjoy the Lebanese Cuisine and  learn how to make Lebanese Kebbeh.

Ingredients

500 g finely minced meat (lamb or beef)
400 g fine burghol
1 onion, grated
Salt and pepper
Vegetable oil for deep frying
100 g coarse minced meat
50 g pine nuts
1 onion chopped fine
1 tbsp veg oil


Preparation

To prepare the kebbeh, soak the burghol in water, squeeze it well to drain and mix it with the minced meat and the onion, to obtain a paste.

Add salt and pepper.

To prepare the stuffing, stir fry the meat in the oil until half cooked, season with salt and pepper, add the onion and the pine nuts, keep stirring for 2 more minutes, and leave to cool.

To form the kebbeh balls, take a piece of kebbeh dough (as big as a ping pong ball), shape it well as a ball, hold in the left hand, and poke a whole in it with the right index, to form thin walls.

Insert stuffing, and close the ball in a pointed rugby ball shape.

Fry in hot oil until golden

* If you dip the tip of your finger in cold water it helps in forminng the kebbe ball and sticking the top end close. 

More Arabic Food Recipes: 

Lebanese Spicy Red Pepper Paste Muhammara 
Phyllo with minced beef

Muhammara with spiced bread 

Labneh

Hummus Dip...Two Ways (Regular and Sundried Tomato)

Lemon Cilantro Eggplant Dip

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Red Pepper and Tomato Soup

Serves 4
Ingredients:
4 large red peppers
4 garlic cloves, unpeeled
1tsp dried oregano
4tbsp olive oil
1 large red onion, peeled and chopped
6 large tomatoes, peeled
850ml (1½ pt) vegetable stock
1tsp sugar
Half a packet fresh basil leaves
2 small ciabatta loaves, baked according to packet instructions

Method:
1, Preheat the oven to 200°C (400°F, gas mark 6). Place the peppers and garlic on a baking tray, sprinkle with oregano and 1tbsp olive oil. Roast for 30-35 mins until the pepper skins are blistered. Place the hot peppers in a plastic bag. When cold, peel and chop the flesh, discarding the seeds.

2, Heat 1tbsp olive oil in a large pan and fry the onion for 10 mins until softened. Chop the tomatoes, discarding the seeds and add to the pan with the peppers, stock, sugar and a few basil leaves. Squeeze the soft cooked garlic from the cloves and add to the pan. Simmer for 30 mins.

3, Slice the ciabatta into four and brush with the remaining olive oil. Chop the basil (keeping a few leaves for garnish) and sprinkle over the bread. Season and lightly grill. Whizz the soup in a food processor then reheat. Garnish with basil leaves and black pepper and serve with the toasts.

Dog Food Recipe

If you are looking for ways to better the quality of your dog's life, then you should perhaps consider writing up your own dog food recipe. These recipes can be for just about anything that you think that your dog will enjoy eating, and they can all contain great fresh ingredients for the overall health of your dog. Knowing what it takes to make a good recipe work, will be the first step in building a good library of recipes. When you have established a decent library of recipes, you will then be able to mix things up a bit.

Different Meals For Different Days

When it comes to a dog food recipe, it might not hurt to try and be adventurous once in a while. This means that you can make different meals for different days, and this will keep the dog interested in what you are serving them. There are many great ideas that can be used for dog food, and you will seldom find that the dog will refuse what is being served.

You can basically use what you plan on serving your own family for meals when you are going to create a good dog food at home, and this means that you can use some fantastic ingredients. With choice cuts of meat and fresh produce, you have the opportunity to make something your dog will surely love. Dogs are capable of eating pretty much what we eat, but it is important to note that there are some exceptions to this rule. It is always a good idea to speak with your vet prior to making something.

Avoid Fruits

It might not be a bad idea to avoid fruits in your dog food recipe, as you simply do not know exactly how the dog is going to react to the fruit. It is well known that grapes are something that a dog should not have, as it can put them in renal failure.

This is because they are considered toxic for dogs, and can introduce symptoms such as: vomiting, diarrhea, and shaking. This is something that can be avoided however, by simply sticking with vegetables where the recipe is concerned. With beans, carrots, and other vegetables as the centerpiece for the recipe you can be sure that it will be healthy. Finding the right meat to include is nothing more than looking for small quality cuts that are inexpensive yet fresh.

Do It For Your Dog

Many people choose to make their own dog food recipe so they can save money, you really should consider this as a way to do your dog a big favor. There are many health benefits that can be attributed to homemade food, as everything that is included will be fresh and by product free. This is the best way to ensure that your dog is getting the best food possible, and you will not have to wonder what it is that they are eating.

How to cook Kangkung Belacan

Kangkung, also spelled kangkong belacan is a common dish in Singapore. This dish is easy and simple to make. Kangkung Belacan is a classic Malay recipe stir fried with spices and served hot at dinner!

Ingredients for Kangkung Belacan:

• 300gm Kangkung (Water Spinach)
• Oil
• Salt and msg to taste

Spice Paste:

• 1 tablespoon dried shrimp, soaked in hot boiling water until softened, drained
• 3 chilies
• 3 red onions, peeled, sliced
• 2 garlics, peeled, chopped
• 1 teaspoon belacan (Shrimp Paste)

Method:

1. Grind the spice paste ingredients until smooth
2. Put the cooking oil in a wok over medium-high heat, add the spice paste and cook for 3-4 minutes or until fragrant.
3. Add in Kangkung, and stir-fry at high heat until well mixed (This should take less than 2 minutes!).
4. Add salt and msg to taste. (Add very little salt to taste as the belacan is already salty)
5. Do not over-cooked! Kangkung tend to softened very fast.
6. Searve hot over steamed rice and bbq fish.

French Toast for Breakfast

French toast is a common breakfast item made by frying a piece of bread soaked in an egg batter. French toast is usually served with toppings similar to those used for pancakes, waffles, and toast.

Ingredients for French Toast:

• 1 egg for every 2 slices of bread
• approximately 1/4 cup (60ml) milk (more for softer, less egg-like French toast; less for firmer, more egg-like toast)
• 2 slices bread (I cut 1" thick slices of French bread)
• butter (best), margarine, or oil

Optional:

• 1/2 teaspoon vanilla extract or similar extract
• 1/4 - 1 teaspoon nutmeg, cinnamon or other powdered spice suitable for sweet items
• 1/2 teaspoon sugar
• 1/4 teaspoon salt
• 1/4 teaspoon pepper

Makes roughly 2 slices of French toast.

Method:

1. In a bowl mix eggs and milk, and optional ingredients as desired.
2. Heat up a frying pan, skillet or griddle to a medium-low temperature.
3. Use butter, margarine, or cooking spray on the pan.
4. Soak a slice of bread in the egg-milk mixture and place on pan; repeat until pan is full.
5. Brown both sides of the French toast.
6. Serve on plates, usually two slices per person, with toppings as desired.

Tips:

• The goal is to get both sides of the French toast nicely browned, while making sure the center is cooked. Using excessive heat could scorch the outside of the toast while leaving the inside undercooked.
• Also, unless you are making French toast for dozens of people, it is easier to make sure that each slice of bread is evenly soaked in the egg and milk mixture if you make it up in small batches, one egg and 1/4 cup of milk and two slices at a time in one bowl. Then soak the two slices until almost all of the mixture has been absorbed. If your bowl is small, place the two slices on top of each other, then keep switching their position and flipping them (so that all four faces will be down into the mixture) until the mixture is absorbed.
• The cooking process is too short to use most raw spices, but some fresh herbs might be very tasty.

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Baked Moroccan chicken and rice recipe

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Baked Moroccan chicken and rice Recipe. Enjoy the Moroccan Cuisine and  learn how to make Baked Moroccan chicken and rice.

Cooking Time 35 minutes

Ingredients (serves 4)

1/4 cup apricot jam
1 1/2 tablespoons Moroccan seasoning
1 garlic clove, crushed
1 tablespoon olive oil
500g chicken thigh fillets, trimmed, cut into 3cm pieces
2 cups long-grain rice, rinsed
1 brown onion, thinly sliced
1 large tomato, roughly chopped
1/2 cup frozen peas
2 1/4 cups salt-reduced chicken stock
1 lemon, juiced
steamed green beans, to serve

Method

Preheat oven to 220°C. Combine jam, seasoning, garlic and oil in a bowl. Add chicken and stir to coat. Season with salt.

Place rice in a 5cm-deep, 22cm x 26cm (base) baking dish. Top with onion, tomato and peas. Pour over stock and 1/4 cup of lemon juice. Top with chicken.

Bake, uncovered, for 30 to 35 minutes or until chicken is cooked through and rice tender. Serve with steamed beans.

Source
Super Food Ideas - August 2007, Page 32
Recipe by Michelle Lucia

More Arabic Food Recipes:

Moroccan mince pilaf
Moroccan marinated sausages
Moroccan swordfish
Arabic Lamb and Potato Pie
Brown Penne Pasta with Salmon
Shrimps with Eggplant and Potato Soufflé  

Save and share Baked Moroccan chicken and rice recipe

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Lamb Boti Kebab

Ingredients:

1kg deboned leg of lamb

1 tsp ginger garlic

1 tsp garlic paste

1 ½ ground green chillies

1 tsp cardamom powder

1 tsp crushed cumin

1 tsp crushed coriander

4 Tbsp fresh green pawpaw, grated

3 Tbsp lemon juice

3 Tbsp oil

Method:

Wash and drain meat

Liquidized all the ingredients and marinate the meat onto skewers, alternating with the red and green peppers.

Cook on a braai, or in a non stick pan or on an electric braai.

Serve with yoghurt raita.

Leek and Potatoe Soup

Ingredients:
4 leeks, chopped
4 large potatoes, cubed
1tbsp vegetable oil
800ml chicken or vegetable stock
300ml single cream
Pinch of grated nutmeg

To serve:
Croutons
Grated nutmeg
Parsley, chopped

Method:
1, Sweat 4 chopped leeks and 4 large cubed potatoes in 1tbsp vegetable oil for 10 mins, stirring occasionally until softened but not browned.

2, Add 800ml chicken or vegetable stock, cover and simmer for 15 mins. Season to taste and leave to cool slightly.

3, Liquidise soup until smooth. Return to pan, stir through 300ml single cream and pinch of grated nutmeg. Reheat gently.

4 Garnish with a swirl of natural yogurt, chopped parsley and some crunchy croutons.

Lebanese Grilled Garlic Chicken - Farrouj Mashwi Recipe

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Lebanese Grilled Garlic Chicken - Farrouj Mashwi Recipe. Enjoy the Lebanese Cuisine and  learn how to make Lebanese Grilled Garlic Chicken - Farrouj Mashwi.    

This is an excellent chicken dish from Lebanon, especially if you’re a garlic lover. It’s easy to make and uses all healthy ingredients.

Type Chicken
Level Easy
Prep Time 20 Minutes
Total Time 3 Hours 45 Minutes
Yield 6 Servings

Tools You Will Need:

1 large Ziploc bag
Mortar and pestle or food processor
1 large bowl
1 tsp
Grill

Ingredients:

1 lb whole chicken cut up, gizzards discarded
1 lemon, freshly squeezed juice
½ cup of extra virgin olive
½ tsp sumac
6 cloves garlic
½ tsp salt

Directions:

1. Take each piece of chicken and make several cuts through each piece against the grain to the bone so that marinade can be completely absorbed.

2. Using a food processor or mortar and pestle, grind the garlic up into a paste.

3. Add lemon, salt and olive oil and mix thoroughly until creamy.

4. Put chicken and garlic mixture in the large Ziploc bag and massage bag to fully cover the chicken with the mixture.

5. Marinate for 3 hours or more in the refrigerator.

6. Grill chicken over a medium flame and cook until done – when juices run clear (about 10-15 minutes on each side).

Best Served With: Toum

Source www.amideastfeast.com

More Arabic Food Recipes:

Chicken muhammara (Djej muhammara)
Chicken, harissa and aubergine tagine
Moroccan-style chicken
Easy lemon chicken tagine
Chicken Stew with Beans
Chicken Shawarma

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Lebanese Spicy Red Pepper Paste Muhammara Recipe

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Lebanese Spicy Red Pepper Paste Muhammara Recipe. Enjoy the Lebanese Cuisine and  learn how to make Lebanese Spicy Red Pepper Paste Muhammara recipe.

Serve this spicy muhammara paste with warm pita wedges or crackers and with crunchy vegetables

Type Vegetarian
Level Easy
Prep Time 10 Minutes
Total Time 15 Minutes
Yield 6 Servings

Tools You Will Need:

1 cup
1 tsp
1 tbsp
Baking sheet
Food processor
Small saucepan

Ingredients:

3 medium red bell peppers, steams, and seeds removed
1 medium Vidalia onion, chopped
½ cup olive oil
½ cup whole-wheat breadcrumbs
¾ cup walnuts, crushed
1-1½ tbsp chili powder (add more for a Spicer paste)
¼ tsp cumin
2-3 tbsp water

Directions:

1. Preheat oven 350F

2. Preparing the peppers:

On a lightly greased baking sheet, place red peppers. Roast for
approximately 12 minutes turning occasionally.

Remove from the oven and peel the skin off.

3. In a small, lightly greased (use olive oil) saucepan, sauté the onion
until translucent (about 5 minutes). Set aside to cool.

4. In a food processor, puree the breadcrumbs and the water. Add just
enough water to create an even paste.

5. Finishing up:

Add the onions, the peppers, and the oil to the food processor and
bland until an even paste.
Best Served With: Pita Bread

More Arabic Food Recipes: 
   

Phyllo with minced beef

Muhammara with spiced bread

Labneh

Hummus Dip...Two Ways (Regular and Sundried Tomato)

Lemon Cilantro Eggplant Dip

Extra-Creamy Hummus  

 

Save and share Lebanese Spicy Red Pepper Paste Muhammara Recipe

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Chicken Manchurian

Ingredients:

1/4 kg boneless chicken, cut into fine pieces
6-7 tbsps spring onion whites
3-4 tbsps spring onion greens
1/2 tbsp chopped garlic
1/2 tbsp chopped ginger
2 tsps soya sauce
1 tbsp chilli sauce
2 tsps vinegar
1 tbsp corn flour + 5 tbsps chicken stock or water
1/2 tsp brown sugar
2 tbsps tomato sauce
1/2 tsp red chilli pwd (preferably Kashmiri)
salt to taste
1 1/2 tbsps sesame oil
oil for deep frying

For marinade: (marinate chicken with below ingredients for at least 15 mts or 1 hr)

1/4 tsp pepper pwd
1 egg white
salt to taste
1 1/2 tsps ginger-garlic-green chilli paste
1/2 tsp soy sauce
1 tbsp maida/all purpose flour
2-3 tbsps corn flour
1-2 tbsps of water, if required


Method:
1 Heat oil in a heavy bottomed vessel, make small balls of the marinated chicken and carefully drop into the hot oil. Cook on low medium flame and towards the end of the cooking process increase flame to high and deep fry to a golden brown shade. Drain with a slotted spoon and place on absorbent paper. Keep aside.

2 Heat a heavy bottomed vessel, add oil, add the chopped garlic and saute on high flame for about 30 secs. Add the chopped ginger and green chillis and saute for a few more secs. Add the spring onion whites and saute for 3 mts on high flame.

3 Reduce to medium heat and add the brown sugar, soya sauce, tomato ketchup, chilli sauce and vinegar. Combine well and cook for 2 mts. Add 1/4 cup chicken stock or water and cook for a mt. Add the deep fried chicken balls and cook for 4 mts. Adjust salt, if necessary.

4 Add the cornflour water and cook, tossing the contents, for 4-5 mts. You will find that it becomes thick due to cornflour.

5 Add the chopped spring onion greens and combine. Garnish with more spring onion greens. Serve hot as a starter/appetizer.

Pita sa mesom i prazilukom (Meat pie with leek)

Sastojci: 1 pakovanje smrznutog lisnatog testa, za nadev - 200g mlevenog mesa, 1 praziluk, 1 krompir (oljusten i narendan), 1 kasika celerovog lista (sitno seckano), ulje, biber, so, za preliv - 250ml jogurta.


Priprema:
1. Lisnato testo odmrznuti i sasvim tanko ga razvuci. 
2. Praziluk iseckati, posoliti, preliti vrelom vodom i ocediti.
3. Na ulju proprziti meso, dodati krompir i praziluk. Prziti na tihoj vatri, posoliti i pobiberiti. 
4. Skloniti sa vatre i dodati celerov list. Izmesati.
5. Ovim nadevom nafilovati pitu, uviti je, staviti u podamazan pleh, preliti jogurtom i peci u zagrejanoj rerni na umerenoj temperaturi.



Ingredients: 1 package frozen puff pastry (thawed), for filling - 200g minced meat, 1 leek, 1 potato (peeled and shredded), 1 tablespoon celery leaf (finely chopped), oil, pepper and salt, 250ml yogurt.


Preparation:
1. Thinly stretch puff pastry.
2. Chop leeks, season with salt and pour boiling water. Drain.
3. Fry meat in oil, add shredded potatoe and chopped leek. Fry over low heat, add salt and pepper to taste.
4. Remove from heat and add celery leaf. Stir.
5. This filling spread over stretched puff-pastry, roll, place in greased baking pan, pour over yogurt and bake in preheated oven at medium temperature.

Savijaca od mesa (Meat strudel)

Sastojci: za testo - 1kg brasna, 125g margarina, 3 zumanceta, malo ulja, malo secera, 20g svezeg kvasca, 500ml mleka, za nadev - 200g mlevenog mesa, 250-300g graska (prokuvan ili iz konzerve), 1 koren sargarepe, 1 koren paskanata, biber, so i ulje.


Priprema:
1. U toplo mleko staviti kvasac sa malo secera i pustiti da naraste.
2. U brasno dodati zumanca, rastopljen margarin, ulje, so i kvasac. Zamesiti glatko testo.
3. Testo prekriti i ostaviti na toplom mestu da nadodje. 
4. Iseckati sargarepu i paskanat na kockice.
5. Na ulju proprziti meso, dodati sargarepu, paskanat, grasak, biber i so. Izmesati i ostaviti da se prohladi.
6. Naraslo testo razvuci, premazati nadevom, uviti i ispeci u zagrejanoj rerni.



Ingredients: for the dough - 1kg flour, 125g margarine, 3 egg yolks, a little oil, a little sugar, 20g fresh yeast, 500ml milk, for stuffing - 200g minced meat, 250-300g green peas (boiled or canned), 1 carrot root, 1 parsnip root, pepper, salt and oil.


Preparation:
1. In the warm milk put yeast with a little sugar and let it grow.
2. Add egg yolks to the flour, melted margarine, oil, salt and yeast. Knead smooth dough.
3. Cover the dough and leave in a warm place to grow.
4. Cut carrot and parsnip into small cubes.
5. Fry meat on oil over medium heat, add carrots, parsnip, peas, pepper and salt. Stir and leave to cool.
6. Stretch dough, spread the stuffing, roll and bake in preheated oven.

Kroketi od spanaca (Croquettes with spinach )

Sastojci: 300g mlevenog mesa, 350g kuvanog ili zamrznutog spanaca, 2 kasike prezli, 3 kasike brasna, 1 cen belog luka, so, ulje.


Priprema:
1. Sitno iseckati beli luk.
2. Spanac skuvati u posoljenoj vodi. Ocediti i iseckati.
3. Dodati mleveno meso, beli luk, prezle, kasiku brasna i so.
4. Od ove mase praviti krokete, uvaljati ih u brasno i prziti na vrelom ulju sa svih strana.



Ingredients: 300g minced meat, 350g cooked or frozen spinach, 2 tablespoons bread crumbs, 3 tablespoons flour, 1 clove garlic, salt, oil.


Preparation:
1. Finely chop garlic.
2. Cook the spinach in salted water. Drain and chop.
3. Add minced meat, garlic, bread crumbs, 1 tablespoon of flour and salt.
4. From this mass make croquettes, roll them in flour and fry in hot oil on all sides.

Onion Bhajis

Ingredients:

• 1 large onion , sliced
• 200 g chickpea flour
• 1 tsp baking powder ,
• 2 tbsp rice flour
• ½ tsp chilli powder
• ½ tsp turmeric
• ½ tsp cumin powder
• ½ tsp coriander powder
• some salt
• 100 ml water
• 750 ml vegetable oil
• 1 saucepan
• 1 bowl
• 1 whisk
• 1 spoon
• 1 slotted spoon
• tray lined with paper towels

Method:

Put the oil into the pan and place it on a medium-high heat.

In a bowl, combine the chickpea flour, rice flour, baking powder, chilli, turmeric, cumin, coriander, salt and the water. Mix it together well and add the sliced onion.

Check the temperature of the oil by dropping a little batter into it. If it fries slowly, it is at the right temperature.

Carefully drop spoons of batter into the oil, making sure not to overcrowd the pan, which will make them stick together. Fry them for about 1-2 minutes or until the batter becomes a lovely golden brown. Remove them, place them to drain on the paper-lined tray, and repeat until all the bhaji are cooked.

Sprinkle over a little salt and your onion bhaji are ready to serve. They make a perfect appetiser and go well with coriander chutney or cucumber raita, both of which can be found on our website. Enjoy!

How to make Vegan Pancakes

Vegan recipe ideas for family. Simple and delicious. This Pancake recipe is vegan; it contains no animal products of any kind.

Ingredients for Pancakes:

• 1 cup flour
• 2 teaspoons baking powder
• 2 teaspoons sugar
• 1 teaspoon salt
• 1 cup soy milk
• vegetable oil

Method:

1. Mix all dry ingredients: flour, baking powder, sugar, and salt.
2. Mix soy milk into the dry ingredients.
3. Heat a griddle until water sprinkled on it quickly evaporates. Spread a thin film of oil on the griddle.
4. Pour pancake batter on griddle to form 4- to 5-inch circles. Bubbles should start forming.
5. When the underside is light brown, flip the pancake.
6. When the other side is light brown, serve.

Variations:

• Banana pancakes: add one well mashed banana to the batter.
• Chocolate pancakes: add 1/2 cup chocolate chips to the batter.
• Walnut pancakes: add 1/2 cup roughly chopped walnuts to the batter.
• Cranberry pancakes: add 1/2 cup dried cranberries to the batter.

Any of the above ingredients can be mixed together.

Notes:

• Don't over mix! Over mixing will produce gluten; this will inhibit rising and make the pancakes rubbery.
• Optionally, you can serve your pancakes with syrup or jam.
• Substituting rice milk for soy milk may make the pancakes fall apart more easily.

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Image Credit: kalavinka

Sweet and Sour Chicken

Ingredients:

1/2 kg boneless and skinless chicken cut into small cubes
1 green bell pepper remove seeds, cut into cubes
1 red bell pepper remove seeds, cut into cubes
1 onion cut into cubes
2 clove garlic chopped finely

Ingredients to Fried Chicken:

8 tablespoons all-purpose flour
8 tablespoons corn starch
1/2 cup water
1/2 teaspoon baking soda

Sweet and Sour Sauce Ingredients:

6 tablespoons ketchup
6 tablespoons Lingam chili sauce (you may use any brand but has to be hot )
2 teaspoon plum sauce
1/4 teaspoon rice vinegar
1 teaspoon oyster sauce
7 tablespoons water
1/2 teaspoon corn starch
4 dashes white pepper powder
3 tablespoons oil

Method:

Cut the boneless chicken into small cubes and mix the ingredients to fried chicken in a bowl.

Mix well the sweet and sour sauce in a small bowl and keep aside.

Deep fry the chicken cubes. Transfer the chicken out on a plate lined with paper towels to dry the excess oil. Remove the cooking oil and leave only 2 tablespoons oil in the wok.

Add garlic and saute the garlic until light brown and then follow by the chopped onion, green and red bell peppers. Stir-fry until you smell the aroma. and add the prepared sweet and sour sauce into the wok and bring it to boil. Toss in the chicken, do just a few quick stirs, dish out and good to serve immediately with steamed white rice.

Low Fat Apricot Angel Food Cake Recipe

What could be better for dessert than something that is tangy, tasty, light, and only contains a trace of fat per serving? Sound impossible? Of course not! Give this delicious Apricot Angel Cake a try today!

APRICOT ANGEL FOOD CAKE
1 1/2 cups egg whites (apprx 10)
1 1/2 cups all-purpose flour
1 1/4 cups sugar, divided
2 tsp cream of tartar
1 tsp almond extract
1 tsp vanilla extract
1/4 tsp salt
1 cup apricot preserves
2 tbsp water

Place egg whites in a large mixing bowl and let stand at room temperature for 30 minutes.

Preheat oven to 350 degrees.

Sift flour and 1/2 cup of the sugar together twice; set aside.

Add the cream of tartar, almond extract, vanilla extract, and salt to the egg whites. Beat mixture on medium speed of electric mixer until stiff peaks form.

Gradually add the remaining sugar, about 2 tablespoons at a time, beating on high until stiff glossy peaks form and sugar is completely dissolved. Gradually fold in the flour mixture 1/2 cup at a time.

In a small mixing bowl, beat the apricot preserves and water until frothy. Gently fold this into the egg white mixture. Gently spoon the mixture into a non greased 10-inch tube pan. Cut through the batter with a knife to remove air pockets then place in the 350 degree oven. Bake 50 to 60 minutes on the lowest oven rack or until the cake is lightly browned and the top appears dry. Immediately invert pan and cool completely. This will take about an hour. Run a knife around the sides and center tube of the pan to loosen the cake. Remove cake to your serving plate. Frost, serve with fruit, glaze, or finish off to suit yourself.

Serves 12

Lamb, feta and lentil fattoush recipe

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Lamb, feta and lentil fattoush Recipe. Enjoy the Lebanese Cuisine and  learn how to make Lamb, feta and lentil fattoush recipe.   

Cook up a healthy Lebanese salad of lamb and lentils, combined with feta and crisped pita bread.

Preparation Time 30 minutes
Cooking Time 35 minutes

Ingredients (serves 4)

300g (1 1/2 cups) French-style green lentils (see top tips)
125ml (1/2 cup) extra virgin olive oil, plus extra, to drizzle
11/2 lemons, juiced, plus extra cheeks, to serve
2 tsp sumac (see Top tips)
3 lamb backstraps, trimmed
2 Lebanese pita breads, split in half
2 small Lebanese cucumbers
200g grape tomatoes, halved
1 bunch red radishes, trimmed, cut into wedges
1/3 cup torn flat-leaf parsley
2 tbs chopped mint leaves
2 tbs chopped coriander leaves
3 spring onions, finely chopped
100g feta, crumbled

Method

Place lentils in a pan, cover with 8cm cold water and bring to the boil over medium heat. Cook for 30 minutes or until tender. Drain. Place in a large bowl.

Meanwhile, to make dressing, whisk oil, lemon juice, sumac, 1 tsp salt and 1/2 tsp freshly ground black pepper in a small bowl. Reserve 2 tbs for lamb.

Toss remaining dressing with warm lentils. Set aside. Preheat a chargrill pan over medium heat. Toss lamb with reserved dressing in a bowl. Chargrill for 3 minutes each side for medium-rare or until cooked to your liking. Rest for 5 minutes. Drizzle pitas with a little extra oil and season with salt. Cook for 45 seconds each side or until toasted.

Halve cucumbers lengthwise. Using a spoon, scoop out seeds and discard. Cut into 1cm pieces, then add to lentils with tomatoes, radishes, herbs and onions. Break bread into 2cm pieces, add to salad and toss to combine.

Cut lamb into thin slices on the diagonal, then layer on a platter with salad. Scatter with feta and serve with lemon cheeks.

Notes
Top tips: French-style green lentils are available from selected supermarkets and delis.

Sumac is a reddish-brown, sour ground Middle Eastern spice from supermarkets.

Source
MasterChef - September 2011, Page 87
Recipe by Sophia Young

More Arabic Food Recipes: 

Eggplant & couscous salad with yoghurt dressing
Chickpea Fattoush
Lentil & tomato salad with garlic lebanese bread
Lebanese Fattoush Salad with Grilled Chicken
Mediterranean-style bean salad
Spiced bulghar wheat with roasted peppers

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Strawberry Sundae

Ingredients:
18 strawberries , hulled
3 tbsp golden caster sugar
4 tbsp orange juice
284ml pot double cream
strawberry, vanilla and chocolate ice cream
6 small bananas
50g pecans , toasted and chopped

Method:
Put 12 of the strawberries in a food processor with 2 tbsp of the sugar and the orange juice. Pulse until coarsely chopped and chill. Softly whip the cream with the remaining sugar. Put a scoop of each flavour of ice cream into 6 bowls and freeze.

When ready to serve, chop the remaining strawberries and add to the bowls. Cut the bananas in half lengthways and add these, too. Pour some strawberry sauce over each sundae and finish with a dollop of cream and some nuts.

Chicken Spring Roll

Ingredients:

• 4 cups oil for frying
• 20 ounces canned chicken chunks (shredded and drained)
• 1 onion
• 1/2 cup cabbage (shredded)
• 1 carrot
• 1/4 cup barbeque sauce
• 1 dash hot sauce, soy sauce, and Worcestershire sauce
• 20 spring roll wraps

Instructions:

1. Prepare onion and carrot by shredding with a cheese grater.
2. Bring oil to 375 F (190 C) in an appropriate saucepan for deep frying.
3. Combine together the chicken with the veggies, and sauces in a bowl. Increasing spice to taste by using additional sauce.
4. Portion mixture by the tablespoon full into center of spring roll wraps. Dip fingertips in water and moisten edges of wraps, then roll mixture and seal the edges.
5. Deep fry in preheated oil for five minutes, or until golden, about three or four rolls at a time. Place on paper towels to absorb excess oil.

How to make Mozzarella Sticks

Quick and easy appetizer recipe. Mozzarella Sticks (top) and Mozzarella bites (right). Coated in a simple batter and quickly deep fried to golden perfection. Good to go with marinara sauce! View or print recipe here.


Image credit: Montauk Beach, Jessica Nunemaker

Egg Fried Rice

Ingredients:
1 cup of long grain rice
1 cup of frozen peas
2 tbsp sunflower oil
1 small red pepper , chopped
2 garlic cloves , thinly sliced
2 large eggs
1 heaped tsp Chinese five-spice powder

Method:

1. Fill a saucepan with water, bring to the boil and tip in a heaped teaspoon of salt - the water will bubble furiously. Pour in the rice, stir once and return to the boil, then turn the heat down a little so that the water is boiling steadily, but not vigorously.
2. Boil uncovered, without stirring (this makes for sticky rice) for 10 minutes. After 8 minutes, throw in the frozen peas, boil for 2 minutes and drain (don't rinse).
3. Heat the sunflower oil in a wok and stir fry the red pepper and the garlic cloves for 2 minutes.
4. Beat the eggs, pour into the pan and stir fry until the egg just sets. Toss in the Chinese 5-spice.
5. Serve the rice and the egg together after mixing in well.

Eggplant & couscous salad with yoghurt dressing recipe

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Eggplant & couscous salad with yoghurt dressing recipe Recipe. Enjoy the Lebanese Cuisine and  learn how to make Eggplant & couscous salad with yoghurt dressing recipe.  

Garlicky yoghurt and fresh herbs are top taste matches for charred eggplant -- try it in this salad!

Preparation Time 15 minutes
Cooking Time 10 minutes

Ingredients (serves 4)

190g (1 cup) couscous
250ml (1 cup) boiling water
6 Lebanese eggplants, halved lengthways
Olive oil spray
130g (1/2 cup) low-fat Greek-style natural yoghurt
2 tbs cold water
1/2 tsp ground sumac
Pinch of crushed garlic
1/2 cup fresh mint leaves, torn
1/2 cup fresh continental parsley leaves, torn

Method

Preheat a barbecue grill or chargrill on medium. Place the couscous in a heatproof bowl. Add boiling water. Cover and set aside for 5 minutes to soak. Use a fork to separate the grains.

Meanwhile, spray the eggplant with oil. Cook on chargrill for 5 minutes each side or until tender and golden.

Combine the yoghurt, cold water, sumac and garlic in a bowl until well combined. Season with salt and pepper.

Divide the couscous among serving plates. Top with eggplant, mint and parsley. Drizzle over yoghurt dressing.

Notes

Serves 4 as a light meal.

More ideas: Stir-fry chopped Lebanese eggplant, chilli, garlic, ginger and kecap manis. Cut eggplant into pieces. Marinate in honey and soy sauce. Thread onto skewers and cook on the barbecue.

Source
Good Taste - February 2011, Page 28
Recipe by Gemma Luongo

More Arabic Food Recipes: 

Chickpea Fattoush
Lentil & tomato salad with garlic lebanese bread 
Lebanese Fattoush Salad with Grilled Chicken
Mediterranean-style bean salad
Spiced bulghar wheat with roasted peppers
Moroccan tomato and chickpea salad
 
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Fish Tikka

Ingredients:

• 500 gms fish pieces of any type
• 20 gms flour (beasn)
• 45 ml cream
• 1 onion, chopped in circles.
• 60 gms curd / plain yogurt
• Salt To Taste
• 150 gms vegetable oil
• 1 tbsp ajwain
• 2 tsp cumin seeds powder
• 2 tsp garam masala
• 1 tbsp garlic paste
• 30 ml lemon juice
• chili powder to taste
• 5 tbsp mint or coriander chutney
• 1/2 tsp white pepper powder

How To Prepare Fish Tikka:

1. Put yogurt in a bowl. Add garlic paste, ajwain, garam masala, cream, chili powder, lemon juice, salt, cumin seeds powder, mint or coriander chutney and basan flour in it. Mix them well.

2. Marinate the fish pieces in the mixture for 3 hours.

3. Heat oil in a pan and fry fish pieces from both sides till they become crisp and golden brown.

4. Fish tikka is ready to serve. Serve with chopped onions.

Sweet and Sour Lamb

Serves 4

Ingredients :
25 g/1 oz/2 tbsp butter or margarine
8 lamb cutlets
1 onion, chopped
25 g/1 oz/0.25 cup comflour (cornstarch)
30 ml/2 tbsp white wine vinegar
5 ml/1 tsp soy sauce
400 g/14 oz/1 large can of pineapple rings
150 ml/0.25 pt Chicken Stock
15 ml/1 tbsp chopped parsley
Salt and freshly ground black pepper
Boiled rice, to serve

Method :
Melt the butter or margarine and fry (saute) the lamb for 10 minutes on each side until crisp and brown. Transfer to a warm serving dish and keep warm. Fry the onion until soft but not brown, then drain off any excess fat. Mix together the cornflour, wine vinegar and soy sauce and add it to the pan with the juice from the pineapple and the stock. Bring to the boil, stirring, and boil for a few minutes until the sauce thickens. Add the cutlets and parsley, season to taste and simmer for 15 minutes. Garnish with the pineapple rings and serve with boiled rice.

Gluten and Lactose Free Foods Recipes

Gluten and lactose free foods and recipes have come a long way over the past few years. As people who suffer from these allergies, do not want to sacrifice taste. The fact is people love good food and good food recipes.

Gluten and lactose free food recipes are in cookbooks made specifically for people who suffer with these kinds of food allergies and many other kinds of food intolerances as well. People think because they have an allergy to gluten and products or ingredients they have to eat yucky foods with no taste.

However, did you know that gluten free recipes are for things like fudge, pancakes, pies and piecrusts and many more, delicious things and treats? You can have cakes and lasagna and pasta dishes the only difference is these things contain substitutes for the flour. A different kind of flour that these recipes call for is usually rice flour.

On the other hand, the recipes will call for other things to substitute for the flour like nuts and eggs and cornstarch to thicken and hold a cake together. Anything can be, substituted for any ingredient if you only know what to use. Gluten and lactose free recipes give you all the solutions to these substitutes.

The same things can be, said and done if you or someone you know has another kind of food allergy as well. Say you are allergic to peanuts as this is a common allergy. You can use a different kind of ingredient for cookies, cakes and other desserts. Alternatively, you can use soy-based milk instead of cow milk when you are cooking your favorite foods too.

Gluten and lactose free food recipes can be, found in several places. You can find them at your local bookstore that sells cookbooks.

You can order the gluten and lactose free food recipes online separately or you can find a collection of several different great tasting recipes all in one place.

Some of these kinds of gluten and lactose free food recipes even include recipes for other kinds of allergies as well. Sugar allergies or intolerance is on of the main common problems people suffer. The recipes call for simple sugar substitutes. This is quick and easy to adjust in most recipes and some recipes are, made specifically for diabetics in mind. A gluten and lactose free cookbook right here on the internet and this cookbook includes some other kinds of food allergy free recipes as well. If you want some great tasting, outstanding recipes that are restaurant style quality then you will want the Fun with GF /LG Food E-book Cookbook.

This little 95-page book is filled with restaurant type recipes that have been served in the Golden Chalice Restaurant and Gallery. Therefore, you are, guaranteed that all of these recipes taste amazing.

If you have a food allergy and want taste back in your diet and life then simply click on the link provided to you here in this article to go to the site where you can get your own Fun with GF /LG Food Cookbook right now.

Semolina and Pistachio Cake - How to Make Semolina and Pistachio Cake

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Semolina and Pistachio Cake recipe. Enjoy our quick and easy  recipes and learn how to make Semolina and Pistachio Cake.


Preparation time :  30 minutes
Cooking time :     10 minutes
Resting time :     6 hours
Cooling time :     4 hours

Ingredients (Serves 8 persons )

    275 g butter, melted
    1½ cups semolina or 275 g, coarse
    2½ cups pistachio nuts or 375 g, peeled
    ½ cup sugar or 125 g
    1 tablespoon rose water
    For the kashta filling:
    1 tin NESTLÉ® Sweetened Condensed Milk or 395 g
    3 cups water or 750 ml
    90 g corn flour
    1 tablespoon rose water
    1 tablespoon blossom water
    For garnishing:
    2 tablespoons icing sugar

Preparation

Combine melted butter and semolina and set aside at room temperature for 6 hours. Pulse the pistachio with the sugar and rose water until finely ground but do not over process as the nuts will become oily. Add the pistachio mix to the semolina and mix well. Divide the mixture in half and shape into 2 × 26 cm rounds, on a tray lined with waxed paper. Chill until firm.

To prepare the kashta, combine the NESTLÉ® Sweetened Condensed Milk , water and corn flour in a saucepan. Bring to boil, stirring constantly, and cook until thick. Remove from heat and add the flavoured water, to taste. Cover the surface with plastic wrap and set aside to cool completely.

To assemble the recipe, line a 26cm spring form tin with plastic wrap, crossing at right angles and hanging down the sides. Place one of the pistachio and semolina rounds in the base of the tin, spoon over the cooled kashta and top with the remaining round. Refrigerate for 4 hours before serving, dusted with icing sugar. 

More Arabic Food Recipes:

Coconut Basbousa

Low Fat Basbousa with Yogurt

Arabic fried macroons

Caramel Date Fingers

Pistachio Dates Truffles

Almond Sesame Balls 

Save and share Semolina and Pistachio Cake recipe 

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How to make Tartar Sauce

Tartar sauce is a popular accompaniment to fish contains a number of vegetables and herbs, which are blended together with mayonnaise and then refrigerated. Transform your mayonnaise into a delicious tartar sauce.

Ingredients for Tartar Sauce:

• 1 cup of mayonnaise
• 2 tbsp of lemon juice
• 1 tbsp of sweet pickle or dill relish
• 1 tbsp of minced onion
• salt and pepper to season

Method:

1. Combine the mayonnaise, relish and minced onion in a small mixing bowl, stirring thoroughly to mix the flavours well.
2. Add the lemon juice.
3. Season with the salt and pepper and stir well.
4. Cover the bowl with cling film and place Tartar Sauce in the refrigerator for a minimum of 1 hour before serving.
5. Serve Tartar Sauce with deep-fried fish, seafood or fish cakes.

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Photo Credit: krtrumpet

How to make Marinara Sauce

Making marinara sauce from scratch? Marinara (mariner's) sauce is a southern Italian tomato sauce usually made with tomatoes, garlic, herbs (such as basil), and onion. Italians refer to marinara only in association with other recipes. For instance, spaghetti alla marinara literally translates to mariner's spaghetti. However, tomato sauce alone in Italy is called salsa al pomodoro or pummarola.

Ingredients for Marinara Sauce:

• 6 tablespoons virgin olive oil
• 225 grams (8 ounces) Spanish onion, diced
• 4 cloves garlic, thinly sliced
• 2 teaspoons fresh thyme leaves (or one half teaspoon dried)
• 4 teaspoons fresh basil leaves (or 1 teaspoon dried)
• 85 grams (3 ounces) red bell pepper, diced
• 1.3 kilograms (1 pound and 14 ounces) skinless plum tomato, crushed by hand
• 1 tablespoon sugar
• salt to taste

Method:

1. Heat oil in a sauce pan until it shimmers.
2. Saute onions and garlic over medium heat for about 2 minutes until onions are translucent.
3. Add the thyme, basil and bell pepper.
4. Cook five minutes more.
5. Add the tomatoes and sugar.
6. Bring to a boil and then lower to a light simmer, stirring occasionally for 30 minutes.
7. Season with salt to taste.
8. Serve hot by ladling over pasta, seafood or rice.

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The above recipe is based on the one by world-renowned chef Mario Batali
Credit: Cookbook

How to make Spaghetti Bolognese meat sauce

This Halal version of Bolognese meat sauce  recipe is great for making in large quantities and freezing. You can make up to 20 times the recipe and frozen in four-cup (1 litre) servings for your family to enjoy the pasta sauce over and over without having to start from scratch each time. If making bulk recipes, be sure to simmer for hours, or even a full day, occasionally stirring up from the bottom of the large pot to ensure the contents at the bottom does not burn, adding stock as needed to keep the right consistency. The goal is to have the flavours mix and make the home smell delicious!

Ingredients for Bolognese meat sauce:

• ¼ lb (125 g) turkey ham or bacon, cut into cubes
• 1 lb. (450 g) beef lean or medium ground
• 1 tablespoon (15 ml) olive oil
• 1 cup (225 ml) coarsely chopped onion
• ¼ cup (50 ml) coarsely chopped celery
• ¼ cup (50 ml) coarsely chopped carrot
• ¼ cup (50 ml) coarsely chopped fennel bulb, if available
• ¼ cup (50 ml) butter
• 1 cup (225 ml) canned plum tomato
• ½ cup (125 ml) grape juice (substitution for red wine)
• 2 cups (500 ml) beef stock (preferably fresh, but canned beef stock will do)
• ¼ cup (50 ml) tomato paste
• 1 strip of lemon rind
• 1 bay leaf
• 1 lb. (450 g) spaghetti pasta
• 1 cup Parmesan cheese for garnish, preferably freshly grated Reggiano Parmesan
• salt and fresh ground pepper to taste

Method:

1. Mix the coarsely chopped onion, carrot, celery and fennel (optional) together and finely chop them (this is called a battuto in Italian, or a finely chopped mixture of vegetables and herbs to flavour a dish)
2. Melt the butter in a heavy saucepan or skillet over medium-high heat and add the battuto
3. Cook, stirring occasionally until very lightly browned
4. Add this mixture to a heavy pot
5. Heat the olive oil in the skillet the battuto was browned in and when the oil is hot, add the beef and stir to break up lumps, cooking until well browned
6. Add to the battuto in the pot
7. Add the grape juice to the skillet the beef was in and stir on high heat, scraping any brown bits stuck to the pan
8. Add the tomato paste and stock and stir until well mixed and add this mixture to the pot
9. Drain and coarsely chop the plum tomatoes and add them to the pot
10. Add the bay leaf and lemon rind
11. Bring the pot to a boil, then reduce to a gentle simmer, with bubbles barely breaking the surface
12. Simmer, stirring occasionally for an hour (or more), until thick
13. Add pepper to taste, and salt if necessary to taste

Pasta Spaghetti:

1. When the sauce is ready, bring a gallon (4 litres) of water to a full boil over high heat in a large potAdd the pasta, give it a brisk stir to ensure it is all covered by water and not clumped together. Cook for about 10-12 minutes, or until al dente (firm but not hard, there should still be a bit of 'bite' when chewing pasta, rather than soggy and mushy)
2. Drain the pasta well and serve immediately
3. Remove the bay leaf and lemon rind, then spoon the Bolognese sauce over the pasta and have guests garnish with the grated Parmesan cheese.

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Credit: Cookbook

How to make Pesto

Pesto is a sauce that can be used as a sauce for pasta or meat, or can be used as an ingredient in a variety of dishes. One classic use is to spread the pesto onto slices of bread which are then toasted. The word "pesto" derives from the Italian for pestle, pestello. This recipe substitutes Romano cheese for the usual Parmesan.

Ingredients for Pesto:

• 4 oz (100g) fresh basil
• Approx. 8 oz (200g) extra virgin olive oil
• 1/3 cup freshly grated Pecorino Romano or Parmigiano-Reggiano cheese or a 1:1 mixture.
• 1/4 cup pine nuts
• 4 cloves garlic
• Freshly ground salt and pepper (to taste)

Method:

1. Preheat the oven to 425 °F (220 °C). If using, Toast the pine nuts in an ovenproof pan for 10–15 minutes, checking every 5 minutes to prevent excessive browning or burning. In a small frying pan (skillet), heat 2 tbsp of the olive oil on medium heat. Crush the garlic and sauté in the oil until soft, about 2–3 minutes. Combine the basil, garlic, cheese, pine nuts and oil in a mortar and pestle until it forms a smooth paste, or use a food processor or blender and chop finely, slowly adding the oil to reach the paste-like consistency.
2. The Pesto sauce can be used immediately, covered with a thin layer of olive oil and refrigerated in an airtight container for one week, or frozen for several months. The cheese can be omitted to allow longer storage, as it is the most likely ingredient to spoil. Grated cheese can then be added before use.
3. It's possible to store it in jars for longer, but it's advisable to add a little extra olive oil on top of the filled jar, otherwise the top of your pesto will turn brown as it oxidizes in the air.

Notes, tips and variations

• Traditionally, a mortar and pestle is used to make the sauce. The crushing action of the mortar and pestle produces a more intense flavour than the chopping action of a food processor. If using a food processor you can simulate the additional flavor given by the mortar and pestle method by placing the basil leaves in a plastic bag and crushing them with a rubber mallet or rolling pin prior to use.
• Good quality Parmesan cheese may replace the Pecorino for a milder taste. Crumbled feta cheese also works well for a different taste.
• A common change to the recipe is to replace some or all of the pine nuts with sunflower seeds, walnuts, pistachios or almonds. This significantly reduces the cost of the sauce. Besides being cheaper, it is also necessary for people with nut allergies.
• For a creamy sauce, take two tablespoons of the pesto in a pan and heat on medium-low. Add one cup light cream and bring to a simmer. Use for pasta. Serves two.
• The pine nuts can be replaced with an equal quantity of sun-dried tomatoes.
• You may change the taste by changing the base of the pesto from basil to other easily obtained herbs/vegetables. Some variations include using cilantro (coriander, for a more aromatic taste) or spinach (more "bang for your buck", as spinach is much cheaper than basil, yet still has its own distinct flavor).
• Try to mix up the standard basil/garlic combo by introducing shallots (sweet onions) into the mix, as it adds a slightly sweet taste to the paste.
• Mix fresh chives, marjoram and thyme with the basil to produce something akin to Valdostano-style pesto.
• Another variant replaces the basil with equal parts of leaf parsley and spring onions. Arugula may also be substituted for basil with surprising, spicy results.
• For another variation of a creamy sauce, add cream cheese to the recipe.
• A vegan variation can be made by mixing walnuts, fresh basil, olive oil and small amounts (such as a table spoon per cup) of white miso paste.

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Credit: Cookbook
Photo All rights reserved by amanda845

Learn to Clean Cookies

Websites use cookies to enhance our browsing Experience. Our browsing activities are also tracked in form of cookies. There are many cookies which expire when we shut down our web browser. However, there left some cookies which stay for years. These non-expiring cookies start clogging system with the passage of time and may also become a security issue because our personal information in stored in cookies. To better protect our system and prevent from these cookies we should remove these on regular basis. Below is illustrated on how to block cookies on our system and how to clean them.

To Block Cookies in Internet Explorer; please follow these steps
a) Open your browser.
b) Go to TOOLS.
c) Select Internet Options.
d)  Security Tab.
e) In Settings section, you would see slider that you can use to control the way you want cookies to download on your system.
Make sure that slider is not on the lowest level because if it is on the lowest point then it would store all cookies.

If you do not want to accept cookies then you have to take the slider to highest point.
Cookies are used to enhance our browsing experience. We can manually add certain websites to allow them to copy cookies to the system.
Cookies are easy to clean from the system using option available in Internet Explorer. Following steps are helpful if you want to delete cookies.
a) Open your Internet Explorer.
b) Go to Tools and then select Internet Options.
c) In the General Tab you may see a section with options to either temporary remove Internet Explorer files or the Browsing History.
d)  In deleting browsing history dialog box, select Delete Cookies button to remove cookies from your system

There are many third party tools available on Internet that enables you to perform a thorough check of your system and remove cookies form it.
Experts recommend using Registry Cleaner software after you have removed the cookies using Internet Options. A reliable registry cleaner enable you to remove any malicious entries added to the registry from bad cookies. They also help in deleting cookies and other Internet Explorer file form the system.

How to Make Blackberry and apple loaf

• 250g self-raising flour
• 175g butter
• 175g light muscovado sugar
• ½ tsp cinnamon
• 2 rounded tbsp demerara sugar
• 1 small eating apple , such as Cox's, quartered (not cored or peeled)
• 2 large eggs , beaten
• 1 orange , finely grated zest
• 1 tsp baking powder
• 225g blackberries

Method

1. Preheat the oven to 180C/gas 4/fan 160C. Butter and line the bottom of a 1.7 litre loaf tin (see tip below). In a large bowl, rub the flour, butter and muscovado sugar together with your fingers to make fine crumbs. Measure out 5 level tbsp of this mixture into a small bowl for the topping, and mix in to it the cinnamon and demerara sugar. Set aside.
2. Coarsely grate the apple down to the core and mix in with the eggs and the zest. Stir the baking powder into the rubbed-in mixture in the large bowl, then quickly and lightly stir in the egg mixture until it drops lightly from the spoon. Don't overmix.
3. Gently fold in three quarters of the berries with a metal spoon, trying not to break them up. Spoon into the tin and level. Scatter the rest of the berries on top. Sprinkle over the topping and bake for 1¼ -1 hour 20 minutes. Check after 50 minutes and cover loosely with foil if it is browning too much. When done the cake will feel firm, but test with a skewer.
4. Leave in the tin for 30 minutes before turning out, then cool on a wire rack. Peel off the paper before cutting. Will keep wrapped in foil or in a tin for up to 2 days.

Watching the time

A 9x20x13cm loaf tin is ideal, but if yours is shallower, the cake may cook faster, so test after an hour.

Using seasonal fruit

You could also use raspberries and tayberries, when they're in season.

327 kcalories, protein 4g, carbohydrate 44g, fat 16 g, saturated fat 10g, fibre 2g, sugar 23g, salt 0.77 g