Winter vegetable tagine recipe

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

Brighten up a winter's day with a vibrant vegetable tagine. The slow, gentle cooking brings out the sweetness of golden root vegetables such as carrots and kumara, accentuated by the natural sweetness of apricots, dates and honey, with the nuttiness of chickpeas for protein. Add a spoonful of aromatic spices, such as saffron, ginger and turmeric and it’s like basking in warm rays of sunshine.

Ingredients (serves 4)

1 tbs olive oil
2 onions, thinly sliced
2 large carrots, peeled, cut into 8cm lengths
1 large parsnip, peeled, cut into 8cm lengths
300g kumara, peeled, cut into 2cm pieces
300g butternut pumpkin, peeled, cut into 2cm pieces
2 tbs tomato paste
1/2 tsp cayenne pepper
1/2 tsp ground saffron (see Notes)
1 tsp each ground ginger and turmeric
2 cinnamon quills
Vegetable stock or water, to cover
400g canned chickpeas, drained, rinsed
2/3 cup (100g) dried apricots
8 soft, pitted dates
2 tbs honey
2 tbs chopped flat-leaf parsley or coriander
1/2 cup (40g) flaked almonds, toasted
Harissa and couscous, to serve (optional: see Notes)

Method

Heat oil in a large flameproof casserole over medium heat. Add onion and cook, stirring, for 5 minutes or until softened.

Add carrot, parsnip, kumara, pumpkin, tomato paste, cayenne, saffron, ginger, turmeric and cinnamon quills. Pour in enough vegetable stock or water to just cover and bring to a gentle simmer. Cover and cook gently for 45 minutes.

Add the chickpeas, apricots, dates, and honey. Season, then simmer for a further 20 minutes or until vegetables are tender and the mixture is thick and soupy.

Scatter with herbs and almonds. Serve with harissa and couscous, if desired.

Notes

Ground saffron is from selected supermarkets. Harissa is a Tunisian chilli paste from gourmet shops and delis.

Source
delicious. - August 2009, Page 62
Recipe by Jill Dupleix

More Arabic Food Recipes:

Moroccan Skirt Steak with Roasted Pepper Couscous
Baked Moroccan chicken and rice
Moroccan mince pilaf
Moroccan marinated sausages
Moroccan swordfish
Arabic Lamb and Potato Pie

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Cream Cheese Sticks

Ingredients:

• 1 cup of all-purpose flour
• ½ cup of softened butter
• 110 gm of cream cheese (room temperature)
• a pinch of salt
• 1 egg, beaten lightly
• sesame and cumin seeds

Method:

1. Pre-heat oven to 175°C (350°F)
2. Line a baking tray with parchment paper or foil
3. Grab a bowl and add: flour, butter, cream cheese, and salt. Combine these ingredients together by hand until you form a nice dough.
4. On a well-floured surface, roll the dough into about ¼ inch thickness.
5. Cut the dough into even strips (I used a regular knife to do this).
6. Gently lay the strips on the baking tray, and brush them lightly with the beaten egg.
7. Sprinkle sesame and cumin seeds on top.
8. Bake for 20 minutes.

Source: http://nadiamasood.com

Samosa Chaat

Ingredients
For Samosa:
All purpose flour 2 cups
Carom seeds ½ tsp
Salt ½ tsp
Ghee 2 tbsp
Water to knead

For Samosa Fillings:
Potatoes 2 (boiled)
Green chilies 2 (chopped)
Coriander leaves 1 tbsp (chopped)
Red chili ½ tsp (crushed)
Chaat spice (chaat masala) ½ tsp
Salt ¼ tsp

For Chaat:
Samosas 2
Chickpeas ½ cup (boiled)
Yogurt ½ cup (beaten)
Chili powder ½ tsp
Chat spice ½ tsp
Onion 2 tbsp (chopped)
Mint chutney 2 tbsp
Tamarind chutney 4 tbsp
Sev 2 – 3 tbsp (chopped)

Method:

For Filling: Mash potatoes and mix with all the ingredients of samosa filling.

For Samsosa: In a bowl mix together all purpose flour, salt, carom seeds and ghee, knead with required water.

Cover and leave to rest for 30 minutes, make into balls, roll into a oblong. Cut from centre into two fill with potato stuffing, seal as shown.

Deep fry samosa on low flame till golden brown and crisp.

Remove and keep aside.

To Serve: In a plate put 2 samosas, press the samosas so that they break slightly, add the chickpeas and yogurt, sprinkle with chili powder and chaat spice.

Drizzle tamarind chutney, onion, mint chutney and garnish with sev.

Citrus Ginger Cake with Spiced Orange Compote Recipe

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Citrus Ginger Cake with Spiced Orange Compote Recipe. Enjoy our collection of Christmas Recipes and  learn how to Make Citrus Ginger Cake with Spiced Orange Compote. 

The flavor of this spiced orange compote improves with time so make it a day ahead or the morning of your party. Serve chilled in a clear bowl so the colors show through.

10 servings

Active Time: 35 minutes

Total Time: 1 hour 35 minutes

Ingredients

1/2 cup honey
1/4 cup mild-flavored extra-virgin olive oil
2 large eggs, at room temperature, separated (see Tip)
2 tablespoons freshly grated orange or Meyer lemon zest
1/3 cup fresh orange or Meyer lemon juice
5 tablespoons chopped crystallized ginger, divided
1 cup whole-wheat pastry flour
2/3 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
2 teaspoons confectioners' sugar
Spiced Orange Compote, (recipe follows)

Preparation

Preheat oven to 350°F. Oil an 8-inch round cake pan (see Variation), line with parchment paper and oil the parchment.

Stir together honey, oil, egg yolks, zest, juice and 3 tablespoons crystallized ginger in a medium bowl. Sift whole-wheat pastry flour, all-purpose flour, baking powder and salt into a large bowl. Beat egg whites with an electric mixer on high in another medium bowl until soft peaks form, 1 to 2 minutes.

Stir the honey mixture into the flour mixture with a wooden spoon. Gently fold in the egg whites with a rubber spatula until they are well combined. Pour the batter into the prepared pan.

Bake the cake until a toothpick inserted into the center comes out clean, about 35 minutes. Transfer the pan to a wire rack to cool for 10 minutes. Run a knife around the edges of the pan to loosen the cake and turn it out onto the rack. Let cool completely.

Just before serving, sift sugar evenly over the top of the cake and garnish with the remaining 2 tablespoons ginger. Serve with Spiced Orange Compote on the side.

Tips & Notes

Make Ahead Tip: Prepare through Step 4, tightly wrap in plastic wrap and hold at room temperature for up to 1 day. | Equipment: 8-inch cake pan (see Variation), parchment paper

Tip: To bring an egg to room temperature, set it out on the counter for 15 minutes or submerge it (in the shell) in a bowl of lukewarm (not hot) water for 5 minutes.
Variation: You can use a 9-inch cake pan for this recipe, but you will get a thinner cake. Reduce the baking time to 25 to 30 minutes. You can find 8-inch cake pans at well-stocked kitchenware stores or online at surlatable.com.

Nutrition

Per serving: 280 calories; 7 g fat ( 1 g sat , 5 g mono ); 42 mg cholesterol; 52 g carbohydrates; 4 g protein; 3 g fiber; 175 mg sodium; 189 mg potassium.

Nutrition Bonus: Vitamin C (80% daily value)

Carbohydrate Servings: 3.5

Exchanges: 1/2 starch, 3 other carbohydrates, 1 fat

Spiced Orange Compote Recipe

10 servings, about 1/2 cup each

Active Time: 50 minutes

Total Time: 50 minutes

Ingredients

8 small oranges, preferably seedless
2 cups water
5 tablespoons sugar
1 vanilla bean
1 cinnamon stick
2 whole cloves
1 star anise

Preparation

Use a 5-hole zester to remove zest from oranges into long, thin, spindly strips (see Variation). Bring water to a boil in a small saucepan. Add the zest to the boiling water and cook for 3 minutes. Remove with a slotted spoon to a small strainer (reserve the cooking liquid). Rinse with cold water; separate and drain on a paper towel.

Stir sugar into the reserved cooking liquid; bring to a simmer. Cut vanilla bean in half lengthwise; scrape the seeds into the sugar water and add the pod along with cinnamon stick, cloves and star anise. Continue to simmer until the sauce reduces to 1/2 cup and thickens slightly, 20 to 30 minutes. Remove from the heat.

Meanwhile, slice off an end of each orange so they stand upright steadily. In careful sculpting slices, remove all the remaining peel and white pith from the oranges with a very sharp knife. Slice the peeled oranges into 1/4-inch-thick rounds. Remove any extraneous pith or rind and any stray seeds.

Discard the vanilla pod and whole spices. Stir the zest into the sauce. Layer the orange slices in a serving bowl, spooning the sauce between layers to distribute the zest evenly throughout.

Tips & Notes

Make Ahead Tip: Cover and refrigerate for up to 2 days.

Variation: If you don't have a 5-hole zester, use a vegetable peeler to remove long strips of the outer skin (zest) of the orange. Cut the zest into thin slivers.

Nutrition

Per serving: 61 calories; 0 g fat ( 0 g sat , 0 g mono ); 0 mg cholesterol; 15 g carbohydrates; 1 g protein; 2 g fiber; 1 mg sodium; 140 mg potassium.

Nutrition Bonus: Vitamin C (70% daily value)

From EatingWell:  November/December 2007

More Christmas Dessert Recipes:

Chocolate Coconut Meringues
Biscuit baubles
Make Your Own Gingerbread House for Christmas
Abby's cookies in a jar
Christmas wreath cookies
Christmas ice-cream terrine

Save and share Citrus Ginger Cake with Spiced Orange Compote recipe 

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Chocolate Coconut Meringues Recipe

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Chocolate Coconut Meringues Recipe. Enjoy our collection of Christmas Recipes and  learn how to Make Chocolate Coconut Meringues.

These chocolate, coconut and almond meringue cookies are so light and airy, they are a perfect little treat that’s not too heavy.

30 cookies

Active Time: 25 minutes

Total Time: 3 hours

Ingredients

4 large egg whites
1/4 teaspoon cream of tartar
1/4 teaspoon coconut extract or imitation coconut extract
1/4 teaspoon almond extract
1/4 teaspoon vanilla extract
1/8 teaspoon salt
1 cup sugar
1/4 cup unsweetened cocoa powder
2 tablespoons semisweet chocolate chips or finely chopped chocolate
2 tablespoons trans-fat-free white chocolate chips or finely chopped white chocolate, such as Sunspire

Preparation

Position racks in upper and lower thirds of oven; preheat to 250°F. Line 2 large baking sheets with parchment paper or nonstick baking mats.

Beat egg whites, cream of tartar, coconut, almond and vanilla extracts and salt in a large bowl with an electric mixer on medium-high speed until combined. Gradually beat in sugar, 2 tablespoons at a time, beating until stiff, shiny peaks form, 6 to 8 minutes.

Sift cocoa over the mixture and gently fold together with a rubber spatula until combined.

Spoon the meringue into a gallon-size sealable bag (or pastry bag fitted with a 1/2-inch tip). Seal the bag, pressing out as much air as possible. Cut a 1/2-inch hole in one corner of the bag. Pipe the meringue into 2-inch circles, about 1 inch apart, on the prepared baking sheets.

Bake on the upper and lower racks for 50 minutes. Turn off the heat and let the meringues stand in the oven with the door closed until completely dry, about 1 1/2 hours.

Melt semisweet and white chocolate (see Tip) and drizzle or pipe onto the cooled meringues. Let stand until it sets.

Tips & Notes

Make Ahead Tip: Store in an airtight container for up to 3 days. Some crispness may be lost during storage.

Kitchen Tips: To melt chocolate, place chocolate in a bowl and microwave on Medium for 45 seconds. Stir; continue microwaving on Medium in 20-second intervals until almost melted, stirring after each interval. Continue stirring until completely melted. Or place in the top of a double boiler over hot, but not boiling, water. Stir until melted.

To decorate cookies with melted chocolate, use a pastry bag fitted with a fine writing tip to pipe the melted chocolate or dip tines of a fork in chocolate and drizzle. You can improvise a pastry bag with a small plastic bag. Add melted chocolate to the bag, cut a tiny hole in one corner and squeeze the chocolate out.

Nutrition

Per cookie: 36 calories; 0 g fat ( 0 g sat , 0 g mono ); 0 mg cholesterol; 8 g carbohydrates; 1 g protein; 0 g fiber; 17 mg sodium; 25 mg potassium.

Carbohydrate Servings: 1/2

Exchanges: 1/2 other carbohydrate

From EatingWell:  November/December 2009

More Christmas Dessert Recipes:

Biscuit baubles
Make Your Own Gingerbread House for Christmas
Abby's cookies in a jar
Christmas wreath cookies
Christmas ice-cream terrine
Christmas strawberry cupcakes

Save and share Chocolate Coconut Meringues Recipe

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How to make Macaroni and Cheese

Recipe for Macaroni and Cheese. Made with cheddar cheese, butter, milk, parmesan cheese, cayenne pepper and macaroni.

Ingredients for Macaroni and Cheese:

• ½ cups butter
• ½ cups flour
• 4 cups milk
• 1 cup cheddar cheese
• 1 cup Parmesan or Monterey Jack cheese
• ½ tsp cayenne pepper, or to taste
• cooked macaroni

Method:

1. Make a roux using half cup of butter (a stick) and half a cup of flour.
2. Add 4 cups of heated milk and stir until smooth to complete the white sauce.
3. Add cheese and cayenne pepper.
4. Finally, mix with a pot of cooked pasta.

Alternate Recipe:

• 8 oz (by weight) elbow macaroni
• ½ cups milk
• ¼ cups butter
• ½ cups cheese (of the chef's preference)
• 1 egg
• dash of dried parsley and oregano
• salt to taste

Method:

1. Fill a pot with water, and add Macaroni and salt. Bring to boil stirring occasionally. While waiting to boil, in pot heat milk, and grate cheese into milk. This should create a basic cheese sauce. If too thin, add more grated cheese, if too thick, add more milk.
2. When Macaroni becomes soft (chef's discretion) drain. Melt butter in pot and replace macaroni (without water). Stir until macaroni is completely covered. Add 1 egg, unscrambled. Stir until completely incorporated. Add cheese sauce, and herbs. Stir well, and serve hot.

Printable Version - Macaroni and Cheese

Source - Macaroni and Cheese

Biscuit baubles recipe

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Biscuit baubles Recipe. Enjoy our collection of Christmas Recipes and  learn how to Make Biscuit baubles.

Recipe facts:
Costs: 7p
Takes: 1 hr to prepare and 15 mins to cook, 30 mins to cool
Serves: 25

Ingredients

1 lemon, zested and juiced
100g (3½oz) butter
100g caster sugar
175g (6oz) plain flour, plus extra for dusting
1 egg yolk
500g pack royal icing sugar
red food colouring
silver balls, to decorate

Preheat the oven to gas 4, 180°C, fan 160°C.

Put the lemon zest, butter, sugar and flour in a food processor and blend to fine crumbs. Add the egg yolk and 1 tbsp lemon juice and blend again for a few seconds. Gather into a ball and chill.

Lightly dust a work surface with flour and roll out the dough to the thickness of a £1 coin. Using a round cutter, cut out circles and place on an oiled baking tray. Bake for 10-12 minutes until just golden at the edges. Leave for 10 minutes before removing from the tray to cool.

Make up the royal icing as directed on the pack. Put half in a separate bowl and add a little more water to give a pouring consistency. Colour as desired and keep in airtight containers until needed.

Put the thicker icing in a piping bag with a small plain nozzle and pipe a border around each biscuit. Put the thinner icing in a piping bag and snip the end, then fill in the biscuit with the icing. Leave to set overnight then decorate with more icing and silver balls.

Source www.tescorealfood.com

More Christmas Dessert Recipes:

Make Your Own Gingerbread House for Christmas
Abby's cookies in a jar
Christmas wreath cookies
Christmas ice-cream terrine
Christmas strawberry cupcakes
Chocolate Christmas trees

Save and share Biscuit baubles recipe

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X'Mas Puddings (3 Days Process)

Ingredients

• 4 oz          Plain Flour
• 2 oz          Dark Chocolate, grated
• 1 teaspoon    Mixed Spice
• 6 oz          Fresh White Breadcrumbs
• 10 oz         Suet
• 8 oz          Muscavado Sugar
• 2 oz          Dried Apples & Apricots
• 2½ lbs       Raisins, Currants & chopped Dates
• 2 oz          Hazelnuts, Walnuts & Almonds, chopped
• zest of 1     Lemon and same volume of Orange zest
• 2 teaspoons   Vanilla essence
• ½ teaspoon   Almond essence
• 4             Large Eggs
• 1 tablespoon  Black Treacle
• ½ pint       Dark beer
• ¼ pint       Dark Rum and/or Brandy

Equipment

• Large Mixing Bowl
• Robochef
• Large Wooden Spoon
• Teaspoon
• Tablespoon
• Scales
• Large Saucepan or Steamer
• Pudding Cloth (Butter Muslin)
• Butcher's string
• Greaseproof paper
• Pudding bowls

Method (Day 1)

Creating the Mixture

1. Prepare the breadcrumbs using fresh bread and the Robochef.
2. The Robochef is also useful for grating the chocolate. Use good quality high-cocoa dark chocolate and don't grate it too finely.
3. And finally, it is useful for coarsely chopping the nuts.
4. The dried apples and apricots can be snipped into small pieces using kitchen scissors.
5. The orange and lemon zest should be cut into fairly small pieces.
6. Sift the flour into the mixing bowl. Add the chocolate and spices.
7. Add the suet, the breadcrumbs the suet and the sugar. Mix well.
8. Add the dried fruit, the nuts and the zest.
9. Add the essences, the treacle, the eggs, the beer and the brandy/rum. Stir well until the mixture is fully mingled.
10. Let everyone in the family have a stir and make their secret wishes.
11. Cover the bowl with a clean cloth and leave overnight for the mixture to rest and develop.

Notes

1. I've already stated that this recipe is very easy to alter to cater to personal tastes. I would like to repeat this advice, with some examples here.
2. I often use self-raising flour. It makes no real difference. It's still going to be a rich, heavy pudding! In other words, use whatever is most easily to hand
3. I tend to use vegetable Suet nowadays, but only because it's easier to get than normal Beef Suet. Vegetable Suet may make the pudding slightly lighter, but not enough for me to be able to tell.
4. If you can't get dried apples, use peeled, grated fresh apple then - and cut down on the amount of beer (i.e. fluid) used.
5. And talking of beer, Guinness is indeed dark but a sweet Brown Ale is the best choice. Do not use lager!
6. This quantity of chocolate will add flavour the pudding. You can always cut down on the amount used if this is undesirable. Originally, it's purpose was to help darken the pudding.
7. Almost any nuts, except peanuts, may be used. I add Pecan nuts to my recipe when I can get them.
8. I don't use Sultanas or Golden Raisins in my recipe. I prefer the darker fruits specified above.
9. But I do add some exotic fruits when I can get them - I managed to obtain some sour dried cherries and dried blueberries one year, and they were a very tasty addition.
10. I like dark rum! That, with the molasses, helps to give this pudding a rich flavour. But if you don't like it, just use all brandy instead.

Method (Day 2)

Filling the puddings.

1. Butter the insides of the pudding bowls.
2. Place a large square of Pudding Cloth in the bowls. The butter helps the cloth stick to the sides of the bowl.
3. The cloth needs to be large enough so the the diagnoal corners can be tied over the top of the pudding mixture.
4. Spoon the mixture into the bowls, leaving a small amount of room for expansion.
5. Cover the mixture with a circle of baking paper.
6. Knot the cloth over the top of the pudding.
7. Cover with a pleated piece of foil.
8. Secure the foil with string. Ensure you create a handle at this stage. It'll be a great help when removing the cooked puddings from the steamer.
9. Place the bowl into a large saucepan or steamer, on top of a small plate or saucer - the pudding should not have direct contact with the bottom of the saucepan.
10. Fill up the saucepan with water to about halfway up the side of the pudding bowl.
11. Heat up the water 'til at the boil and then reduce heat to keep at a gentle boil.
12. Boil for 4 hours (medium pudding) to 6 hours (large pudding) topping up withHOT water throughout as necessary.
13. Remove the pudding bowls and leave them on a trivet to cool overnight.

Notes

1. Yes, I know - that is a very long time to cook something.
2. But it is better to over-cook these puddings than risk under-cooking. In fact, it is almost impossible to over-cook them.
3. Do not let the steamer boil dry!

Method (Day 3)

Storing the puddings.

1. Remove and discard the string and foil coverings.
2. Carefully ease out the puddings - the pudding cloth really helps here!
3. Wrap the cloth-covered puddings in foil.
4. Store in a cool, dry place until Christmas Eve.

Christmas (at last!)

Christmas Eve

1. Take your pudding and remove it from it's foil covering.
2. Place the pudding in a buttered bowl and, as when it received its first steam...
3. Top up the bowl with a good slug of rum and/or brandy.
4. Cover with a pleated piece of foil.
5. Secure the foil with string. Again, ensure you create a string handle.

Christmas Day

1. Place the pudding bowl into a large saucepan or steamer, again, just as when it was received its first steaming.
2. Fill up the saucepan with water to about halfway up the side of the pudding bowl.
3. Heat up the water 'til at the boil and then reduce heat to keep at a gentle boil.
4. Boil for 2 hours(medium pudding) to 4 hours (large pudding) topping up withHOT water throughout as necessary.
5. Remove the pudding bowl from the steamer and remove the foil and string
6. Untie the cloth knots (or cut them off) and remove the baking paper circle.
7. Up-end the bowl onto a plate.
8. Remove the bowl and carefully remove the cloth.
9. Pour on a decent (two or three tablespoonfuls) quantity of warmed rum and/or brandy and ignite.
10. Serve immediately with custard, cream, clotted cream, brandy butter or whatever else takes your fancy.

Notes

1. Warming the rum/brandy is essential for a good flame.
2. A few seconds (and no more than that!) in the microwave is a good way of achieving this.
3. Do try to flame the pudding a the table. After all this trouble making the pudding, it would be a shame not to milk the occasion for all it's worth.

Top Five Food Recipes For Diabetics

Back in the day, many housewives divided up their weekly meal planning into five main recipes. Monday might be meatloaf day, Tuesday night pork chop night; Wednesday was spaghetti night, and so on. Of course, this method is convenient, and even if you don't want to stick to an exact routine - I mean, it can get pretty boring and predictable, right? - it is good to have a few recipes under your belt to make your meal planning easier. Nowadays, we don't eat the way did a couple generations back, and diabetics need to adjust their eating even more, but there are lots of delicious recipes you can eat. Here are the top five food recipes for diabetics:

Chicken Vegetable Pasta
Cut up a store-bought, cooked chicken into bite size pieces or cook your own in the oven and then cut it up.

Put on a pot of water to boil and cook up some pasta.

Get a bag of mixed frozen vegetables, and about 3 or 4 minutes before the pasta is done, add the veggies to the water.

Drain, combine everything in a bowl, and add some salad dressing and some lettuce.

Spanish-Style Egg Roll-Ups
Dice some onions and peppers and a little cayenne if you like.

Add them to the pan as you scramble a couple of eggs.

Add a dash of shredded cheese to the top.

Spoon into a tortilla and roll up.

Go Green Pasta
Cook up your favorite pasta - I like small shells - and put aside.

Save a bit of the pasta water.

Heat some olive oil in a skillet and add in the green.

Sliced zucchini, green beans, a bit of broccoli, and a green onion or two.

Add the reserved pasta water and let simmer on the stove until veggies are tender.

Mix the vegetables and pasta together.

Add a bit of parmesan cheese if you like or just eat it like it is. Delicious!

Baked Chicken with a Zing
Take some boneless, skinless chicken breasts and marinade in Italian dressing in the fridge overnight or while you are at work all day.

Roll them in a mixture of parmesan cheese, bread crumbs, and herbs.

Place in a shallow pan and bake at 350 for about 40 minutes or until thoroughly cooked and golden brown.

Serve with a side of fresh veggies.

Cream Cheese and Jam Toast
Great breakfast! Mix low-fat cream cheese with a spoonful of strawberry jam.

Spread on toasted whole wheat bread.

Chocolate Drums Cookie Recipe

The chocolate drums cookie recipe is a perfect one to make with the children. These little gems will look so great sitting on a serving plate at your next holiday party!

Ingredients

1/2 cup granulated sugar

3/4 cup salted butter, softened

1 egg yolk

2 teaspoons vanilla extract

1 1/2 cups all-purpose flour

1/4 cup unsweetened cocoa powder

Decorations:

Vanilla flavored candy coating, melted, slightly cooled

Decorator sugars and candies

Drumsticks:

Red licorice laces

Vanilla flavored candy coating, melted, slightly cooled

Hardware

Large bowl

Small microwave safe bowl

Cookie sheets

Plastic wrap

Mixer

Step 1: In a large bowl, combine sugar, butter, egg yolk and vanilla extract. Beat at medium speed with an electric mixer until creamy (2-3 minutes).

Step 2: Reduce speed to low and add the flour and cocoa; beat until well mixed.

Step 3: Divide dough into fourths. Shape each fourth into a 7-inch roll about 1-inch in diameter. Wrap each roll with plastic wrap and refrigerate for 1 hour.

Step 4: Preheat oven to 375 degrees F.

Step 5: Cut rolls into 3/4-inch slices with a sharp knife. Place rolls 1 inch apart, cut side down, on ungreased cookie sheets.

Step 6: Bake for 8-10 minutes or until set. Let cookies set for 2 minutes before transferring to a cooling surface. Cool completely.

Decorating:

Step 1: In a small microwave safe bowl, melt candy coating in microwave according to directions on package.

Step 2: Roll sides of drums in the melted candy coating. Immediately dip or roll in desired decorator sugars or candies. Let stand to harden.

Drumsticks:

Step 1: Cut licorice laces into 1 1/4-inch pieces.

Step 2: Dip one end of each piece into melted candy coating. Crisscross two drumsticks on top of each drum. Let stand to harden

The chocolate drums cookie recipe makes 24 drums.

Creole Christmas Cake Recipe

For the pre-soaking:

Ingredients
For the pre-soaking
3 tablespoons rum
3 tablespoons brandy
3 tablespoons cherry brandy
3 tablespoons port
1½ teaspoons Angostura bitters
½ level teaspoon ground cinnamon
½ level teaspoon ground nutmeg
½ level teaspoon ground cloves
½ level teaspoon salt
1½ teaspoons vanilla extract
1 level tablespoon molasses sugar
2 oz (50 g) glacé cherries, chopped
1 lb (450 g) raisins
4 oz (110 g) pitted no-soak prunes, chopped
8 oz (225 g) currants
4 oz (110 g) mixed candied peel
2 oz (50 g) mixed chopped nuts
For the cake:
9 oz (250 g) self-raising flour
9 oz (250 g) demerara sugar
9 oz (250 g) butter, at room temperature
5 large eggs

Equipment

You will also need an 8 inch (20 cm) square cake tin, or a 9 inch (23 cm) round tin, greased, and the base and sides lined with a double thickness of silicone paper (baking parchment). Method One week before you intend to bake the cake, measure out the rum, brandy, cherry brandy, port, bitters and 3 tablespoons water into a large saucepan. Then add the rest of the pre-soaking ingredients, ticking them with a pencil as you go to make sure nothing gets left out. Now stir and bring the mixture up to simmering point, then, keeping the heat low, simmer very gently for 15 minutes. After that allow everything to cool completely, then pour the mixture into a large jar with a lid or an airtight plastic container and leave it in the fridge for seven days, shaking or stirring it around from time to time. When you're ready to bake the cake, pre-heat the oven to gas mark 1, 275°F (140°C). All you do is measure out the flour, sugar and softened butter into a very large mixing bowl, then add the eggs and either whisk or beat with a wooden spoon until everything is blended. Now gradually fold in the fruit mixture until it's all evenly distributed. Then spoon the mixture into the prepared tin, levelling the surface with the back of the spoon. Bake the cake in the centre of the oven for 3 hours without opening the door, then cover the cake with a double thickness of silicone paper and continue to bake it for a further hour or until the centre feels springy when lightly touched. Cool the cake for 45 minutes in the tin, then remove it to a wire rack to finish cooling. When it's completely cold, wrap in double silicone paper and then foil and store in an airtight container. There's no need to feed this cake as it already has enough booze, but it does improve with keeping for about 1 month before cutting.

Mango Lassi

Ingredients:
1 cup plain yogurt
1/2 cup milk
1 cup chopped mango (peeled and stone removed)
4 teaspoons sugar, to taste
A dash of ground cardamom (optional)

Method:
Put mango, yogurt, milk, sugar and cardamom into a blender and blend for 2 minutes, then pour into individual glasses, and serve. Can sprinkle with a little cardamom.

The lassi can be kept refrigerated for up to 24 hours.

Makes about 2 cups.

Make Your Own Gingerbread House for Christmas

 The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Make Your Own Gingerbread House for Christmas Recipe. Enjoy our collection of Christmas Recipes and  learn how to Make Your Own Gingerbread House for Christmas.

Christmas isn’t Christmas without crackers, candy canes and your very own gingerbread house.

Gingerbread house kits are now readily available but considering how easy (and how much fun) it is to make your own house we suggest you start planning your own edible grand design that will make a wonderful centrepiece over the Christmas season.

This is a great project for kids and adults to work on and you can be as creative as you like. Use the template as your guide (or risk uneven foundations!) but feel free to play around with the trimmings. There is no limit to what can be used as decoration so scour your pantry and the supermarket to come up with quirky, edible decorations which personalise your very own house.

The extra time to allow icing to dry is very important and should not be skipped or else your house may collapse. Your gingerbread house will be edible for one week but will last a lot longer for display purposes. Keep it out of direct sunlight to ensure nothing melts!

For the Gingerbread
250g unsalted butter
200g dark brown sugar
7tbsp golden syrup
600g plain flour
2 tsp bicarbonate of soda
1 ½ tbsp ground ginger
1 tsp ground cinnamon

To Decorate
200g bag flaked almonds
1 can white ready-made icing
Icing sugar for dusting
Mini chocolate finger biscuits
Chocolate flake or chocolate roll
Selection of coloured sweets such as musk sticks, smarties, jubes, edible silver balls, candy canes

Method
Pre-heat fan oven to 200C. Melt the butter, sugar and syrup in a pan until mixed and smooth. Mix the flour, bicarbonate of soda, ground ginger and ground cinnamon into a large bowl, then stir in the butter mixture to make a stiff dough. Add a splash of water if it won't quite come together.

Cut out the six pieces of the gingerbread house template provided. Put a sheet of baking paper on your work surface and roll about one quarter of the dough to the thickness of 5mm.

Cut out one section, then slide the gingerbread, still on its baking paper, onto a baking sheet. Repeat with remaining dough, until you have two side walls, a front and back wall and two roof panels.

Pick out the most intact flaked almonds and gently push them into the roof sections, pointy-end first, to look like roof tiles. Bake all the sections for 12 mins or until firm and just a little darker at the edges. Leave to cool for a few mins to firm up, then trim around the templates again to give clean, sharp edges. Leave to cool completely.

You might find it easier to decorate the pieces at this stage while they are flat. If so, use the icing to stick sweets on the side of the house to represent windows, doors and other embellishments. Allow to dry for a few hours.

Gather the front, back and two side pieces of gingerbread and the board/plate you’ll be displaying the house on. Pipe icing generously along the wall edges and carefully join the walls together so that the four pieces are sitting on your board/plate. Use extra icing to secure in place. Use a jar to support the walls from the inside and allow to dry for at least a few hours but ideally overnight. This is essential to ensure the house is strong enough to support the roof pieces.

Remove the jar and affix the two roof panels with icing. You’ll need to hold these in place initially to keep them secure until the icing starts to dry. Allow to dry completely, again ideally overnight. Any gaps left where the pieces don’t quite fit can be filled in with extra icing. Now it’s time to decorate!

Cut the chocolate flake or chocolate roll on an angle and affix to the roof with icing to make the chimney. The mini chocolate finger biscuits can be used along the side of the house and the door. Pipe a little icing on top to represent snow. Sift icing sugar onto the roof of the house and even the whole board for a snowy finish.

DECORATING TIPS
- For a thatched roof look use mini wheat cereal
- Pretzels can be used along the facade of the house to create a log cabin feel
- Decorate upturned ice cream cones as trees with icing and green sweets, topped with a star
- Use lollies and sweets to create a winding path from the front door of your house
- Personalise your gingerbread house with the street number of your real house and add gingerbread figures to represent the people who live inside

Source www.lifestylefood.com.au
 
More Christmas Dessert Recipes:

Abby's cookies in a jar
Christmas wreath cookies
Christmas ice-cream terrine
Christmas strawberry cupcakes
Chocolate Christmas trees
Chocolate Fruit Cake

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Abby's cookies in a jar

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Abby's cookies in a jar Recipe. Enjoy our collection of Christmas Recipes and  learn how to make Abby's cookies in a jar.   

"We loved this clever Christmas gift idea from Taste.com.au member Babylee so much, we gave her a KitchenAid!"

Preparation Time
10 minutes

Cooking Time
15 minutes

Makes
24

Equipment
You'll need a 1L glass jar with a lid

Ingredients

Jar ingredients
3/4 cup (110g) plain flour
1/4 teaspoon baking powder
1/4 teaspoon bicarbonate of soda
1/4 teaspoon salt
1/3 cup (75g) firmly packed brown sugar
1/3 cup (75g) caster sugar
3/4 cup (65g) rolled oats
100g craisins (dried cranberries), see variation
130g white chocolate chips
Extra ingredients for making cookies
125g butter, melted and cooled
1 egg, lightly beaten
1 teaspoon vanilla extract

Method

Sift flour, baking powder, bicarbonate of soda and salt into a bowl. Spoon the flour mixture into a 1L (4-cup) capacity glass jar. Top with brown sugar, then caster sugar. Top with oats, then craisins, then chocolate chips. Seal jar. Give as gift.

To make cookies, preheat oven to 190ËšC. Line 2 baking trays with baking paper. Empty jar into a large bowl. Add butter, egg and vanilla. Stir until well combined. Shape tablespoons of mixture into balls and place on baking trays approximately 5cm apart. Bake for 10 to 15 minutes, swapping trays halfway during cooking, or until edges are lightly browned. Turn biscuits onto a wire rack to cool. Serve.

Notes

For double choc chip biscuits, substitute craisins for dark or milk chocolate chips. Download and print out the gift tag, complete with cooking instructions here

Source
Taste.com.au - December 2009
Recipe by Abby Rudakov, Taste.com.au member

More Christmas Dessert Recipes:

Christmas wreath cookies
Christmas ice-cream terrine
Christmas strawberry cupcakes
Chocolate Christmas trees
Chocolate Fruit Cake
Creme De Menthe Brownies

Save and share Abby's cookies in a jar recipe

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Christmas wreath cookies recipe

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Christmas wreath cookies Recipe. Enjoy our collection of Christmas Recipes and  learn how to make Christmas wreath cookies.   

Share the love at Christmas with beautiful hand-made baked goodies as gifts.

Makes
20

Ingredients

250g butter, softened
2/3 cup pure icing sugar
1/2 teaspoon vanilla extract
1 1/2 cups plain flour
1/2 cup custard powder
Christmas sprinkles, to decorate
Lemon glaze
1 cup pure icing sugar, sifted
2 tablespoons lemon juice

Method

Preheat oven to 160°C/140°C fan-forced. Line 2 baking trays with baking paper. Using an electric mixer, beat butter, sugar and vanilla until light and fluffy. Sift flour and custard powder over butter mixture. Stir with a wooden spoon until a soft dough forms. Set aside for 10 minutes.

Spoon one-quarter dough into a piping bag fitted with a 1.5cm fluted nozzle. Pipe 6cm circles, 3cm apart, on prepared trays. Repeat with remaining dough to make a total 20 wreaths. Bake for 14 to 16 minutes, swapping trays halfway, or until golden. Cool on trays for 10 minutes. Transfer to a wire rack to cool completely.

Make glaze Combine icing sugar and lemon juice in a bowl. Place wire rack with biscuits over a baking tray. Drizzle with glaze. Top with sprinkes. Set aside to set.

Notes

The dough for the Christmas wreath cookies will be quite firm when piping.

Source
Super Food Ideas - December 2010, Page 38
Recipe by Katrina Woodman

More Christmas Dessert Recipes:

Christmas ice-cream terrine
Christmas strawberry cupcakes
Chocolate Christmas trees
Chocolate Fruit Cake
Creme De Menthe Brownies
Gingerbread with Spiced Creme Anglaise

Save and share Christmas wreath cookies recipe

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Christmas ice-cream terrine recipe

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Christmas ice-cream terrine Recipe. Enjoy our collection of Christmas Recipes and  learn how to make Christmas ice-cream terrine.  

I scream, you scream, we all scream... for ice cream cake of course. Whether you're thinking Christmas dessert or summer treat, this one's for you!

Preparation Time
35 minutes

Cooking Time
55 minutes

Ingredients (serves 12)

1 x 1.5L ctn Streets Blue Ribbon vanilla ice-cream
3 x 100g pkts multicoloured glace cherries, halved
2 x 100g pkts blanched almonds
1 x 2L ctn chocolate ice-cream
325g (1 cup) Blackwood Lane fruit mince
Fresh raspberries, to serve
Icing sugar, to dust

Method

Line bases and sides of two 11cm-deep, 10.5 x 21cm (base measurement) loaf pans with non-stick baking paper, allowing the 2 long sides to overhang. Place the vanilla ice-cream in the fridge for 30 minutes to soften slightly. Transfer to a stainless-steel mixing bowl and fold in the cherries until combined.

Divide the ice-cream mixture among prepared pans and use the back of a spoon to smooth the surface. Tap firmly on the work surface to remove any air bubbles. Cover with foil and place in the freezer for 4-6 hours or until very firm.

Meanwhile, cook the almonds in a small non-stick frying pan over medium heat, tossing, for 3-4 minutes or until toasted. Set aside to cool slightly. Coarsely chop.

Place the chocolate ice-cream in the fridge for 30 minutes to soften slightly. Transfer to a stainless-steel mixing bowl. Fold in the fruit mince and almonds until well combined.

Spoon the chocolate ice-cream mixture over the vanilla ice-cream mixture in the pans and smooth the surface. Tap firmly on the work surface to remove any air bubbles. Cover with foil and place in the freezer for a further 10-12 hours or until very firm.

Remove ice-cream terrines from the freezer and turn onto serving platters. Remove the baking paper and top the terrines with raspberries. Dust with icing sugar and serve immediately.

Notes

You can prepare this recipe to the end of step 5 up to 2 weeks ahead. Continue from step 6, 10 minutes before serving dessert.

Source
Good Taste - December 2005, Page 78
Recipe by Kim Meredith

More Christmas Dessert Recipes:

Christmas strawberry cupcakes
Chocolate Christmas trees
Chocolate Fruit Cake
Creme De Menthe Brownies
Gingerbread with Spiced Creme Anglaise
Mum's Christmas pudding

Save and share Christmas ice-cream terrine recipe

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Christmas strawberry cupcakes recipe

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Christmas strawberry cupcakes Recipe. Enjoy our collection of Christmas Recipes and  learn how to make Christmas strawberry cupcakes. 

These little cupcakes with bursts of strawberry flavour are perfect gifts for spreading the Christmas cheer.

Makes 12

Ingredients

185g butter, softened
1 tsp strawberry essence
1 cup (215g) caster sugar
3 eggs
1 1/4 cups (190g) plain flour
1/2 cup (75g) self-raising flour
1/3 cup (80ml) milk
3 x 30g packets sultana bursts strawberry flavour
Icing
1 cup (150g) pure icing sugar
1 tbs milk Christmas sprinkles, to decorate

Method

Preheat oven to 180°C (160°C fan-forced). Line twelve 3/4 cup (185ml) texas muffin pans with paper cases.

Use an electric mixer to beat the butter, essence and sugar in large bowl until pale and creamy. Add the eggs, one at a time, beating well between each addition until just combined. Stir in combined flours, milk and sultanas in two batches until combined.

Spoon mixture evenly among the paper cases. Bake in preheated oven for 25 to 30 minutes or until a skewer inserted into the centre of the cakes comes out clean. Transfer to a wire rack to cool completely.

To make the icing, sift icing sugar into medium bowl. Stir in enough milk to make a smooth icing. Drizzle icing over each cake and sprinkle with Christmas sprinkles.

Source
Taste.com.au - November 2010
Recipe by Emma Braz

More Christmas Dessert Recipes:

Chocolate Christmas trees
Chocolate Fruit Cake
Creme De Menthe Brownies
Gingerbread with Spiced Creme Anglaise
Mum's Christmas pudding
Black forest trifle

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Chocolate Christmas trees recipe

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Chocolate Christmas trees Recipe. Enjoy our collection of Christmas Recipes and  learn how to make Chocolate Christmas trees.
 
The kids will love helping you decorate and eat these cute chocolate biscuit Christmas trees.

Preparation Time 15 minutes
Cooking Time 15 minutes
Makes 12
Equipment You'll need 12 paddle pop sticks and a tree-shaped cookie cutter.

Ingredients

1 quantity Basic biscuit dough ingredients (see related recipe)
1/3 cup cocoa powder
1 tablespoon milk
200g milk chocolate, melted
100g white chocolate, melted
Mini M&Ms, to decorate

Method

Follow step 1 of Basic biscuit recipe. Follow step 2, adding cocoa and milk with flour. Stir well. Complete steps 2 and 3.

Use a 12cm-long tree-shaped biscuit cutter to cut 12 biscuits from each circle of dough. Place onto trays. Refrigerate for 15 minutes or until firm. Bake for 15 minutes or until firm to touch. Stand for 5 minutes. Transfer to a wire rack to cool.

Spread milk chocolate over flat side of each biscuit. Press 1 paddle pop stick onto 12 biscuits. Sandwich together with remaining biscuits. Refrigerate until firm.

Spoon white chocolate into a snap-lock bag. Snip off 1 corner. Pipe a zigzag pattern over trees. Decorate with M&Ms. Allow to set. Store in an airtight container.

Source
Super Food Ideas - December 2004, Page 47
Recipe by Dixie Elliott

More Christmas Dessert Recipes:

Chocolate Fruit Cake
Creme De Menthe Brownies
Gingerbread with Spiced Creme Anglaise
Mum's Christmas pudding
Black forest trifle
Summer berry trifle

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Chocolate Fruit Cake Recipe

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Chocolate Fruit Cake Recipe. Enjoy our collection of Christmas Recipes and  learn how to make Chocolate Fruit Cake.

Total Time: 3 hr 30 min
Prep 30 min
Inactive 1 hr 0 min
Cook 2 hr 0 min

Yield: 1 (8 by 3 1/2-inch) cake

Level: Intermediate

Ingredients

12 1/4 ounces (350 grams) dried soft prunes, chopped
8 3/4 ounces (250 grams) raisins
4 1/2 ounces(125 grams) currants
6 1/4 ounces (175 grams) unsalted butter, softened
6 1/4 (175 grams) dark muscovado sugar
6 1/4 fluid ounces (175 ml) honey
4 1/2 fluid ounces (125 ml) coffee liqueur
2 oranges, zested and juiced
1 teaspoon mixed spice
2 tablespoons good quality cocoa
3 free-range eggs, beaten
5 1/4 ounces (150 grams) plain flour
2 1/2 ounces (75 grams) ground almonds
1/2 teaspoon baking powder
1/2 teaspoon baking soda

For decoration:

1-ounce (25 grams) dark chocolate-covered coffee beans
Edible glitter
Gold mini balls
About 10 edible gold stars

Directions

Preheat the oven to 300 degrees F (150 degrees C).

Line the sides and bottom of an 8 by 3 1/2-inch deep, round loose-bottomed cake tin with a layer of reusable silicon baking parchment. When lining the tin with the parchment, cut the material into strips that are twice as high as the tin itself (it is easier to use two shorter strips of parchment, than one long strip); the height of the strips protects the cake from catching on the outside of the cake tin.

Place the fruit, butter, sugar, honey, coffee liqueur, orange zest and juice, mixed spice and cocoa into a large wide saucepan. Heat the mixture until it reaches a gentle boil, stirring the mixture as the butter melts. Let the mixture simmer for 10 minutes. Remove the saucepan from the heat and leave to stand for 30 minutes.

After 30 minutes, the mixture will have cooled a little. Add the eggs, flour, ground almonds, baking powder and baking soda, and mix well with a wooden spoon or spatula until the ingredients have combined.

Carefully pour the fruitcake mixture into the lined cake tin. Transfer the cake tin to the oven and bake for 1 3/4 to 2 hours, or until the top of the cake is firm but will has a shiny and sticky look. At this point, if you insert a sharp knife into the middle of the cake, the cake should still be a little uncooked in the middle.

Place the cake on a cooling rack. Once the cake has cooled, remove it from the tin.

To decorate, place the chocolate-covered coffee beans in the centre of the cake and arrange the gold stars around the perimeter of the top of the cake. Then sprinkle some gold mini-balls over the whole cake and sprinkle the top with edible glitter.

Recipes from Feast by Nigella Lawson, published by Chatto and Windus
Show: Food Network SpecialsEpisode: Nigella's Christmas Kitchen: Ginger and Spices 

More Christmas Dessert Recipes:

Creme De Menthe Brownies
Gingerbread with Spiced Creme Anglaise
 Mum's Christmas pudding
Black forest trifle
Summer berry trifle
Frozen mango and lime cheesecake 

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Creme De Menthe Brownies Recipe

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Creme De Menthe Brownies Recipe. Enjoy our collection of Christmas Recipes and  learn how to make Creme De Menthe Brownies.

Total Time: 55 min
Prep 20 min
Cook 35 min

Yield: 24 brownies

Level: Easy

Ingredients

1 cups (2 sticks) butter, softened
2 cups sugar
4 large eggs
1 teaspoon vanilla extract
11/4 cup all-purpose flour
3/4 cup unsweetened cocoa
1/2 teaspoon baking powder
1 (10-ounce) package Creme de Menthe baking chips (recommended: Andes)
Shaved Creme de Menthe thins (recommended: Andes)
Chocolate frosting

Frosting:

1/2 cup (1 stick) butter, melted
1/3 cup cocoa
2 cups sifted confectioners' sugar
1 teaspoon vanilla extract
2 tablespoons milk

Directions

Preheat oven to 350 degrees F. Grease a 13 by 9 by 2-inch pan.

Using an electric mixer, combine butter and sugar in a large mixing bowl; beat at medium speed until creamy. Add eggs, 1 at a time, beating well after each addition. Add vanilla, mixing well.

In a separate bowl, combine flour, cocoa, and baking powder. Gradually stir into butter mixture. Fold in mint chips. Spoon into greased pan. Bake for 35 minutes.

While brownies are baking, prepare frosting. Combine butter, cocoa, confectioners' sugar, vanilla and milk in a large mixing bowl; beat at medium speed with an electric mixer until dry ingredients are moistened. Beat at high speed until spreading consistency.

Remove pan from the oven and allow brownies to cool in pan on wire rack. Spread with chocolate frosting. Top with shaved mint thins.

Recipe courtesy Paula Deen
Show: Paula's Home Cooking Episode: Holiday Cocktail Party

More Christmas Dessert Recipes:

Gingerbread with Spiced Creme Anglaise
Mum's Christmas pudding
Black forest trifle
Summer berry trifle
Frozen mango and lime cheesecake
Banana & chocolate cupcakes  

Save and share Creme De Menthe Brownies Recipe

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