Stuffed Turkey with Cracked Wheat Recipe

Photo: Stuffed Turkey with Cracked Wheat Recipe

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Stuffed Turkey with Cracked Wheat Recipe. Enjoy the Arabic Cuisine and  learn how to make Stuffed Turkey with Cracked Wheat.

Ingredients

1 Turkey
Salt & pepper
2 Tablespoon apricot jam
1 teaspoon heated water
½ kilo onion
½ kilo big cubes potatoes or pumpkins
½ kilo big cubes zucchini
½ kilo big cubes carrot

Sauce:

1 Tablespoon oil
1 cup tomato juice
¼ cup green olive (without pippin)
¼ cup raisin
¼ cup toasted pine
3 Colored pepper (slices)
5 Garlic
1 slices onion

For Filling:

2 Tablespoon oil or butter
1 minced onion
1 Tablespoon Tahini
1 cup cracked wheat or Rusk
1 cup chicken stock
1 cup minced cherry plum
2 Teaspoon crushed garlic
2 Tablespoon toasted nuts
2 Tablespoon minced parsley

Method

Turkey:-

- Season with salt and pepper. Inunctions with the jam solute in hot water and keep it
Aside.
- Heat the oil in a pan over medium heat. Add the tomato, green olive, raisin, pine. Season with salt, pepper, and let simmer.
- In the same time, put the colored pepper and the garlic on the grill until it grilled.
- Add the grilled vegetables on tomato mixture till totally cooked.
- Put the big cubes vegetables in an oven tray (Turkey size) with small water amount. Put it in the oven for an hour and half (depending on the turkey size) till its color become golden color.

Cracked Wheat:-

- Heat the butter in a pan or mixture from oil & butter over medium heat. Add onion, tahini, cracked wheat and garlic. Stir until get golden color.
- Add the stock to the cracked wheat until covers it. Reduce the heat and let until totally cooked.
- Add the cherry plum, the toasted nuts and the parsley and stir.
- In the serving plate, put the cracked wheat and the vegetables. Cut the turkey put it over them.

Chef Osama

More Arabic Food Recipes: 

Lamb Rack With Maghrabia Biryani (served with Torlly)
Chicken tagine with apricots
Authentic Moroccan lamb tagine
Beef moussaka with tomatoes
Grilled Veggie Hummus Wrap
Middle Eastern Platter 

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Sweet Vermicelli with Almonds & Pistachios


Ingredients:
1 ltr milk
¾ cup vermicelli
1 Tbsp ghee
½ cup sugar
¼ tsp elachi
3 Tbsp Sliced cashew nuts
1 Tbsp raisins

Method:
Heat ghee in a Frying pan.
Fry vermicelli over medium heat until golden brown in colour.
Add milk, elachi, sliced cashew nuts, raisins and bring to boil.
Reduce the heat and cook until the mixture becomes thick and cream.
Add sugar and stir well.
Refrigerate and serve chilled.

Dog Food Turkey Recipes

Dog Food Turkey Recipes


Dog food turkey recipes are a great way to give your dog a great treat and keep him healthy too. If you are looking for some great recipes, the best place to search is online. With the recent scare of poisoning in store bought dog foods and treats, more and more people are searching for a safer way to feed their dogs without spending an arm and a leg. Making your own dog turkey recipes and treats can give you an option to know exactly what ingredients are in your dog's food, save money, and eat fresh.


The Tasty Turkey Omelet


If you are looking for tasty dog food turkey recipes, look no further than the tasty turkey omelet. You will need a single jumbo egg, two tablespoons of mashed potato, half cup of cooked turkey meat, a half cup of cooked vegetables, and a fourth cup of grated cheese. You are going to add some olive oil to a medium sized pan and heat it up.

Whip the egg and the potato together and then spread in the pan. Spread the turkey and veggies onto the egg and potato mix and sprinkle the cheese on top. Cook covered till the egg is completely done and the cheese is melted. Cut into wedges and serve to your pup.

Turkey Balls


Dog food turkey recipes are very popular. None of them will have a candle to this one. Turkey balls are a great way to keep your dog happy and healthy. You will need:


• Uncooked pizza or bread dough - 1 loaf
• Turley broth - ¼ cup
• Flour - enough to thicken
• Cooked turkey - ¾ cup
• Cooked vegetables - ½ cup
• Garlic powder - ¼ teaspoon
• Grated cheddar cheese - ¼ cup
• Sesame seeds - ¼ cup


You are going to roll out your dough and cut with a cookie cutter three inch circles.

Heat the broth in a sauce pan and add flour till it thickens. Add the turkey, vegetables, and garlic powder and allow it to cook till it is heated through. Once the thickened mixture is warm, spoon a few teaspoons onto the circles of dough, fold up the sides, and pinch them shut. Carefully roll each one into a ball shape. Sprinkle each ball with the cheese and sesame seeds. Arrange the balls on a greased cookie sheet and bake at 375 degrees for about 15 minutes or golden brown. Allow the balls to cool and then serve. Make sure to refrigerate or freeze any leftovers.

The Big Turkey Treat


Making a great big turkey treat for your puppy can be fun as it can economical. Go get two pounds of ground turkey; it is the easiest to work with. You will also want two eggs, 2 cups of cooked rice, 8 ounces of peas, three diced carrots, 1 large diced apple, and two cloves of minced garlic. Mix all the ingredients by hand in a good sized bowl. On a foiled baking sheet arrange the meat mixture into a huge dog bone shape and bake at 375 degrees for 45 minutes.

Fried sprats

Little silver sprats are a wonderful thing. They are cheap (under £2 a kilo), tasty and as you eat the whole fish (more or less), full of goodness.
If your sprats are small, you can coat and fry them as they come. With larger ones, remove the intestines and my daughter insists that hers have the head removed. So it's up to you and how much time you have how much you prepare the fish.
Either way, give them a good wash and them dry them gently, as much as possible. I use a clean kitchen towel to pat them with after shaking them off in a sieve. Put some rice flour into a plastic bag with some salt and pepper. Add the sprats and shake to coat them. Heat some butter in a large frying pan and fry the sprats in batches, 2 minutes on each side, until they're golden and crispy.

Serve with butter sauce, garlic mayonnaise, ketchup, salad... what ever takes your fancy.

Butter Sauce

This recipe is really useful. It goes well with so many different things and is rich and delicious. I had it for lunch today over green beans and a poached egg. I tried Heston Blumenthal's method for making the egg and I'm impressed. Came out perfectly - the white soft but totally set and the yolk runny.
This sauce also works well over fried sprats (or tinned sardines), chicken, hard boiled eggs... what ever you have handy.

1 egg yolk
2 tbsp butter
1/4 tsp dijon mustard
1/2 tsp white wine vinegar

Put all the ingredients into a bowl over a pan of hot, steaming water. If you have a very thick bottomed pan you might just get away with making it straight in there (I have one that works) but it is much less likely to scramble over an indirect heat. Keep stirring while the butter melts and then until it begins to thicken. Serve immediatly.

Water kefir

I've been regularly making dairy kefir for a long time and made some non dairy kefirs using the grains. But last year I was given some water kefir crystals and they've been great! I tend to mostly use them in the summer to make cool fizzy drinks to go with the evening meal. And in cooler weather I have successfully frozen them. As these drinks are fermented you might want to give them a taste before serving them to children as they may become slightly alcoholic. Mine have not done that so far but if they do you can try reducing the sugar and the number of grains.

The basic recipe that I use is 1/2 cup of sugar, 6 cups of water, 1 cup of water kefir grains, 1 tbsp lemon juice and some dried fruit, generally a fig or a tbsp of raisins. I brew this in a big glass jar for 24 hours in a warm spot in my kitchen. Then I strain off the kefir grains and remove the fruit and transfer the liquid to another big glass jar to flavour it. The grains go back into the first jar with fresh fruit and sugar water. If you find your end result is too sweet then try either reducing the amount of sugar you start the liquid with or brew it for longer (or both). As all kefir colonies will work differently you will need to experiment a little. So think of these recipes as a starting point for your own kitchen science experiments!

Rosehip and hibiscus
This pink drink is my daughter's favorite. I think more due to the colour than anything else!
6 cups basic kefir liquid
1 tbsp dried hibiscus petals
1 tbsp dried rosehips (or 6-8 fresh rosehips if you have them)

Add the dried herbs to the liquid. If using fresh rosehips, mince them slightly. Allow to brew for a further 24 hours in a warm, preferably dark spot before straining out the herbs. Bottle into seal able bottles (I use ones with a wired cap rather than screw tops to help prevent explosions with very fizzy batches) then drink after a further 24 hours.

Lime and mint
6 cups basic kefir liquid
2 tbsp fresh mint leaves
2 tbsp lime juice
1 slice of lime

I like to use lime juice in place of lemon juice when making the basic kefir for this recipe but you don't have to. Add the mint leaves and lime juice to the kefir water and brews as for the previous recipe. This is also very tasty with basil in place of the mint.


Ginger Beer
For this recipe I make a slightly different kefir water. It does leave your kefir grains with a brown tinge but this will do them no harm and will soon disappear.
6 cups water (5 cups cold, one cup hot)
1 cup kefir grains
1 tsp treacle
1/2 cup sugar
1 tbsp lemon juice
1/2 tsp baking soda
1 dried fig
1-2 cubic inches fresh ginger root

Dissolve the treacle in the hot water then add to the cold. Add the kefir grains, sugar, fig, lemon juice, baking soda and sugar. Allow to brew for 24 hours then remove the kefir grains and fig. Peel the ginger then either slice and add to the kefir water, or you can grate it and crush with some sugar to remove the juice then add that. When I'm making this for kids I tend to slice the ginger. Personally I like my ginger beer hot so I use plenty of ginger, grate and add the juice then put the grated ginger in a cloth infusing bag and add that to the jar. Just to get all the flavour possible! I also sometimes add a couple of cloves, a small piece of cinnamon stick and some black peppercorns. Allow to brew again for 24 hours before straining and bottling. I find that brews with ginger in tend to be more fizzy so open bottle with extreme caution!


A note on opening bottles.
As water kefir is a live drink the results can be quite varied. Some batches are more tingly than fizzy. Others are... enthusiastic! So I always open the first bottle of any batch over the sink. I also cover the top of the bottle with a tea towel to help stop truly over excited batches from decorating the ceiling. That only tends to happen in the height of summer when I've forgotten about a bottle for a few days, but be aware it can happen!

Kunafa Nabulsiah Bil-Kishta Recipe

Photo: Kunafa Nabulsiah Bil-Kishta Recipe

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Kunafa Nabulsiah Bil-Kishta Recipe. Enjoy the Arabic Cuisine and  learn how to make Kunafa Nabulsiah Bil-Kishta. 

Cuisine: Oriental
Serves: 8 persons
Difficulty: Easy
Cost Cost: Cheap

Preparation time :     25 minutes
Cooking time :     30 minutes

Ingredients

½ teaspoon orange color powder
4 tablespoons ghee
200 g othmaliye dough, cut into short strips
1 tin NESTLÉ® Sweetened Condensed Milk or 397 g
2 cups water or 500 ml
½ cup corn flour or 60 g
2 cups sugar syrup

Preparation

Grease the sides and the bottom of a round 25cm shallow baking tin with orange color powder and 2 table spoon of the ghee together (reserve 2 tablespoons of ghee). Put the othmaliye dough over the tray. Melt the remaining ghee in a small sauce pan and sprinkle over the dough. Press the dough by pressing it down with a pot filled with water for 1 hour minimum in room temperature. Remove the pot and bake the othmaliye tray in a 150˚C preheated oven for 20 minutes or until the dough becomes dry. Remove from oven and set aside.

Mix in a sauce pan the NESTLÉ® Sweetened Condensed Milk , water and cornflour. Bring to boil with constant stirring until it thickens.

Pour the NESTLÉ® Sweetened Condensed Milk mixture over the prepared othmaliye and flatten evenly.

Allow Kunafa to rest for 5 minutes before overturning it to a suitable dish.

Slice, garnish with crushed pistachio and serve hot with sugar syrup.


More Arabic Food Recipes:

Knafeh
Knafeh Dough
Kunafa Bil-Jibn
Kunafa Recipe
Pistachio Baklawa
Awamat Recipe 

Save and share Kunafa Nabulsiah Bil-Kishta Recipe 

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Kitcheree (Yellow rice with Lentils)

Ingredients:
1 – 1 ½ ltr water
1 cup oil dholl
2 cups rice
2 Tbsp coarse salt
2 cardamoms sticks
¼ tsp tumeric powder
Few slices of onions
3 Tbsp ghee

Method:
Allow dholl to soak for an hour
Wash throwing off loose skins
Bring water to boil
Add salt and spices then add the dholl and washed rice and bring to boil 15/ 20 min it must not be mushy. Drain and steam for 15 min in moderate oven. Before serving, brown onion slices in ghee and pour over kitchree, tossing rice lightly.

How to take high vitamin butter oil (chocolate truffles)

Every morning I torture my children with a dose of fermented cod liver oil and a dose of high vitamin butter oil. Why? Not (as my children occasionally wonder) because I hate them and want to make them sad. But for the fat-soluble vitamins that modern diets tend to be deficient in. More information can be found here.
My little troupers will take their cod liver oil (or skate liver oil as they currently have) without too much moaning, as long as it is orange flavoured and they have some milk or kefir to chase it with. Bless their little hearts! But the butter oil is another matter, one that I am inclined to agree on. None of us like the taste and as it's more solid we find it much harder to take. So yesterday I made some small chocolates containing a little butter oil and they are now clamouring for more! Each chocolate contains about a sixth of a teaspoon the way I made them. I might be a little braver and add some more butter oil next time but as it's so expensive and we do eat plenty of grass fed butter, I'm happy with this dose! How much is in each of your chocolates will depend on how big you make them but if you count up at the end it isn't too hard to work out. I made mine in a silicon ice cube tray, but this isn't necessary. Just easier!



Nutty Chocolates (with sneaky butter oil)
80g dark chocolate (I used one with 75% cocoa solids)
3 heaped tsps nut butter
3 tsp butter oil
1 tsp butter
In a small saucepan, heat some water to the boil. Put the chocolate, nut butter and butter into a bowl that will fit over the pan without touching the water. Turn off the heat under the pan and put the bowl over the pan to melt the chocolate. When it's melted take it off the pan. Add the butter oil and stir to mix. If you are using a silicon ice cube tray you can now put the chocolate mixture into that and then chill to set. If not, put the bowl of chocolate mixture into the fridge for 2 hours. After that, use two teaspoons to take out some of the mixture and quickly roll into balls. I find it helps to wash your hands in cold water before doing this to chill them. You can then roll the balls in some cocoa powder or shredded coconut if you like. Chill again until they're solid. This made 18 chocolates when I did it.



Black Pepper chocolates (with sneaky butter oil)
80g dark chocolate
1 tsp black peppercorns
2 tbsp cream
Tiny pinch of salt
1 tsp butter
1 1/2 tsp butter oil

Crush the peppercorns slightly then add to the cream. Leave for 2 hours to allow the pepper flavour to infuse. If you like you can then strain out the corns, or if you are living with a total pepper freak like I am, you can leave them in. As for the previous recipe, melt the chocolate, butter and cream gently over a steaming pan. Then remove from the heat and stir through the butter oil. Form into cubes or balls as above. This recipe made 9 servings for me.

This recipe could be adapted to all kinds of flavours. You could infuse the cream with basil, along with the pepper, use mint, chili, orange zest... whatever flavour of chocolate takes your fancy. The scent of butter oil is still there while warm but when cooled I found it was nicely hidden.

Edit. My pepper fanatic partner thinks that the pepper chocolates could use even more pepper! So if you want them hot you may want more than a tsp.

Battenberg Cake

Ingredients
150g caster sugar
3 medium eggs, beaten
1 tsp vanilla extract
150g self-raising flour
2 tbsp milk
1 drop red food colouring
4 tbsp apricot jam
150g unsalted butter, softened
Marzipan
75g icing sugar, plus extra for rolling out
1 medium egg
1 tbsp lemon juice
175g ground almonds
1 medium egg yolk

Method
Preheat the oven to 180°C, gas mark 4. Butter a 20cm square cake tin and line the base with greased baking parchment. Divide the tin in half with a 30cm strip of foil folded into a double thickness

For the cake, beat together the butter, sugar, eggs, vanilla, flour and milk until smooth. Divide into 2. Use the tiniest dab of red food colouring to tint half the mixture pink. Spoon this into one side of the tin and spread level; fill the other side with the rest. Bake for 25–30 minutes. Cool for 5 minutes, then turn out onto a cooling rack.

Meanwhile make the marzipan. In a heatproof bowl over a pan of simmering water, whisk the sugars, egg and yolk for about 10 minutes until pale and thick. Take off the heat; mix in the lemon juice and ground almonds until smooth. Wrap and chill for 30 minutes

To assemble, lay one piece of cake on top of the other and trim to the same size. Cut in half lengthways to give 2 long strips of each colour. Warm the apricot jam and sieve. Lay a strip of pink cake on a board and brush the top and sides with jam; lay a plain strip next to it and do the same. Arrange the other 2 strips on top, colours reversed, and brush the jam all over. Roll the marzipan into a 20cm x 30 cm rectangle. Place the cake at one end of the rectangle and tightly wrap in the marzipan, patching any holes. Sit on the seam, slice and serve.

Easy Healthy Raw Food Recipes

Healthy raw food is the best way to maintain your health and life. Every time someone suffers from a major health issue in their life they are immediately asked to go back to eating raw food, the question is - if raw food is so good for a diseased body, why shouldn't it be taken early on? The fact is that raw food is very high in vitamins, minerals and yes even protein.


A common complain that people starting into raw vegan food is that it is so time consuming and complicated. Let me make this very clear, it is not! How can it be time consuming when you are not even cooking anything? Quite to the contrary, raw vegan food recipes and very simple and can be made even by 6 year old. Probably the biggest advantage that you get by eating this kind of food is that it keeps the level of fiber in your body at an optimal rate. This is simply too important for your digestive system and also for maintaining your energy level always at a high.


Healthy raw, vegan food recipes also help you conquer obesity, heart problems and asthma, apart from heart burns, gastritis, and constipation which are all too common in a cooked food diet.


While starting out on a vegan food diet you can try one of the many books available online which offer a lot of delicious raw food recipes to start out with.

These books are written by experienced health coaches and fitness professionals who had witnessed amazing changes in their life after they switched onto a vegan food diet.

Beef Tikka

Beef Tikka

Ingredients:
1 kg. cubes of beef
2 tbs. unripe papaya(ground)
½ tsp. ginger (Adrak) paste
½ tsp. garlic (Lehsan) paste
2 tbs. yogurt
1 tsp. chili (Lal Mirch) powder OR 1 tbs. chopped green chilies.

Instructions:
Mix together all the spices, yogurt and papaya and coat the beef cubes with it.
Leave to marinate for 5-6 hours, preferably overnight.
Barbeque over charcoal.
Serve with mint chutney, yogurt and onion rings and naan

Serving: 2 to 3 persons

Chicken Artichoke Stew Recipe

Photo: Chicken Artichoke Stew Recipe

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

Cuisine: Lebanese
Serves 5 persons
Difficulty: *
Cost: Cheap

Preparation time :     20 minutes
Cooking time :     25 minutes 

Ingredients

2 tablespoons vegetable oil
10 small onions
3 cloves garlic, crushed
3 tablespoons coriander leaves, chopped
500 g boneless and skinned chicken breasts, cut into cubes
1 cup mushrooms or 100 g
1 medium carrot or 150 g, cut into cubes
1 tin artichoke bottoms or 450 g, canned, drained and cut into quarters
2 tablespoons plain flour
2 cubes MAGGI® Chicken Less Salt Bouillon
3 cups water or 750 ml
¼ teaspoon white ground pepper
3 tablespoons lemon juice
1 tablespoon fresh parsley, chopped for garnish

Preparation

Heat oil in a pot and fry onions for 3 minutes. Add garlic, coriander and chicken breasts then sauté for another 2 minutes. Add mushrooms, carrots, artichoke bottoms, plain flour and stir.

Add MAGGI® Chicken Less Salt Bouillon cubes, water and white pepper. Bring to boil and simmer on low heat for 10-15 minutes or until everything is cooked.

Add lemon juice and mix. Garnish with chopped parsley.

Serve with cooked rice.

Nutritional Information

Fats :     6.70 g
Protein :     28.00 g
Carbohydrate :     23.00 g
Energy :     271.00 Kcal

Cooking tips: You may replace fresh mushrooms with 1 tin or 450g whole drained mushrooms.

Source: Nestle Family 

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Gluten free chocolate brownies

We were in need of some chocolate a few nights ago so I decided to improvise a chocolate brownie. And as luck would have it it came out really well! This isn't sugar free (still working on getting the texture right without sugar) but it is very tasty.

4 eggs
170g melted butter or coconut oil
2 tsp vanilla extract
1/2 cup cocoa powder
1/4 cup vanilla flavour whey protein powder
1/2 cup ground blanched almonds
1 cup brown sugar
1/2 cup dried milk powder (because I ran out of sugar!)
1 tsp baking powder (gluten free)

Mix together the eggs, vanilla extract and sugar. Sift in the dry ingredients and add the melted butter. Stir only as much as it takes to just get everything mixed together (no more than 50 times) then pour into a greased and lined baking tin. Bake at 170oC until it's just set in the centre. Takes about 12 minutes in my hyperactive fan oven. Take it out of the oven and cool in the tin. Try to wait until it won't burn you before eating it...

Moroccan potato salad recipe

Photo: Moroccan potato salad recipe

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

Recipe facts:
Takes: 20 mins to prepare and 20 mins to cook
Serves: 4

Ingredients

500g new potatoes, sliced finely on a mandolin
50ml olive oil
1 red chilli pepper, de-seeded and finely sliced
1 large onion, finely sliced
1 clove garlic, minced
1tsp paprika
½tsp ground cumin
pinch of nutmeg
sprigs of coriander, to garnish

Heat the olive oil in a large frying pan over a medium heat and sweat the onion, chilli pepper and garlic for 6-7 minutes, stirring occasionally. Add the ground cumin, nutmeg and half of the paprika with a little seasoning and cook for a further minute. Add the sliced potato, mix once carefully, then reduce the heat and cover with a lid.

Cook for 4-5 minutes until the potato is just soft. Adjust the seasoning to taste, then spoon into a serving dish. Sprinkle the remaining paprika on top and garnish with a sprig of coriander leaves before serving.

TESCO realfood 

More Arabic Food Recipes: 

Lamb Rack With Maghrabia Biryani (served with Torlly)
Chicken tagine with apricots
Authentic Moroccan lamb tagine
Beef moussaka with tomatoes
Grilled Veggie Hummus Wrap
Middle Eastern Platter

Save and share Moroccan potato salad recipe recipe

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Peanut And Raisins Cookies

Peanut and raisins cookies, the thought itself reminds you of the nutty flavor of peanuts combined with raisins give a delicious crunchy nutty taste and flaky texture.

Peanuts are known by other name like the ground nuts, monkey nuts. The peanut was introduced to China by Portuguese traders in the 17th century and another variety by American missionaries in the 19th century. They became popular and are featured in many Chinese dishes, often being boiled

Peanut butter is very famous and used in every home. Peanuts are used to prepare candy, bakery products and chikki (an Indian sweet meat). Peanut flour is low in fat than peanut butter and popular with chefs because of its high protein content and makes it suitable as a flavor enhancer. Peanut flour is used as a gluten free solution.

In south Asian countries, peanuts are known as either a light snack by themselves, usually roasted and salted, and often sold roasted in pod on roads in the north, or boiled with salt in the south. They are also made into little dessert or sweet snack pieces by processing with refined sugar and jaggery. Indian cuisine uses roasted, crushed peanuts to give a crunchy body to salads; they are added whole (without pods) to leafy vegetable stews for the same reason. Peanuts are used to help fight malnutrition. Peanuts are a good source of niacin, and thus contribute to brain health and blood flow.

Recipe: Peanut and raisin cookie
Summary: COOKIES MAIDA WITH FLOUR AND PEANUTS.

Ingredients
ALL PURPOSE FLOUR 300 grams
BAKING POWDER 1 tsp
DALDA 100 grams
EGG 1 -number
HONEY 1 tbsp
MILK 0 AS NEEDED
PEANUTS 1 cup
RAISENS 20 number
SUGAR 100 grams
Instructions
1.DRY ROAST PEANUTS AND BLEND IT.
2.TAKE A BOWL ADD DALDA, SUGAR, HONEY, CREAM IT, then add peanut powder mix well.
3.Now add flour, baking powder, rasins mix well
4.in another bowl add egg beat well and milk mix well.
5.Now ad the egg mixture to peanut and maida mixture make it into a dough.
6.divide into equal dumplings place it oven for 150 @15min or till golden brown colour
Cooking time (duration): 25

Number of servings (yield): 4

Meal type: breakfast

My rating: 4 stars: 1 review(s)

Recipe by Vahchef.

The preparation of Peanut and raisin cookie is simple and easy to prepare. Dry roast peanuts and make a fine powder. Chop raisins into fine pieces. Take butter or fat and cream it well, add sugar and honey and mix. If you desire you can reduce the quantity of sugar and increase the quantity of honey. Mix the mixture well. Add baking powder to the maida flour and add this to the peanut mixture. Beat egg add a little milk and mix it into the peanut maida mixture and make to a cookie dough. For vegans, they can avoid the egg and add little milk or water and mix. Egg is optional. Make into small flat balls place them on a baking tray and bake them. A nice combination of all these ingredients gives a really yummy nutritious and delicious cookie.

Cheesy Jalapeno Bites

Ingredients:
300g pack corn tortillas
200ml pot reduced-fat crème fraîche
85g strong cheddar , grated
small handful jalapeño peppers , drained and finely chopped
20g pack chives , finely chopped
classic tomato salsa, to serve

Method:
Heat oven to 160C/140C fan/gas 3.
Cut the tortillas into thirds, like a pie chart, then microwave for 1 min until hot. Roll each piece into a cone shape, then put loose-end down onto a baking sheet so they can't spring open.
Bake for 20-25 mins until crisp and golden. Cool.
Will keep in an airtight container for 2 days.

For the filling, mix the crème fraîche, cheese, jalapeños and most of the chives together. Up to 10 mins before serving, spoon the filling into the cones and scatter with the rest of the chives.

Serve with tomato salsa for dipping.

Lamb Rack With Maghrabia Biryani (served with Torlly) Recipe

Photo: Lamb Rack With Maghrabia Biryani (served with Torlly) Recipe

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Lamb Rack With Maghrabia Biryani (served with Torlly)  Recipe. Enjoy the Arabic Cuisine and  learn how to make Lamb Rack With Maghrabia Biryani (served with Torlly).

Ingredients

1 medium sized lamb rack
1 tsp gram masala
2 tsps ghee
1 cup pearl couscous (Maghrabia)
1 ¼ cup chicken stock, hot
¼ onion, chopped
¼ cup yogurt
2 tsps raisins
2 tsps toasted almonds, chopped
2 tsps toasted pine nuts
cinnamon stick
cardamon pod cloves
saffron in small amount of water
salt and pepper
olive oil

for Torlly:

¼ cup green pepper, diced
¼ artichoke, diced
¼ mushroom, chopped
¼ onion, diced
¼ tomato, diced
¼ eggplant, chopped
2 tsps tomato juice
2 tsps olive oil
sprig of fresh thyme
salt and pepper

Method

• Season the lamb rack with the masala. Sear lamb in a pan with some oil then place in a 350°F oven for 15 minutes.
• Heat the ghee in a pan, add the cinnamon stick, cardamom and clove to the ghee and infuse over a low heat for 2 minutes.
• Remove the spices from the ghee then add the onion and pearl couscous. Gradually add the hot chicken stock to the couscous. Lower the heat and simmer until cooked.
• Combine the yogurt to half of the couscous. Add saffron to the other half. Combine together and season with salt and pepper.
• Serve with the lamb. Garnish with raisins and nuts.
• Preparation for Torlly
• Sauté all the ingredients in a pan with some olive oil. Season with salt and pepper. 

Chef Osama

More Arabic Food Recipes: 

Chicken tagine with apricots
Authentic Moroccan lamb tagine
Beef moussaka with tomatoes
Grilled Veggie Hummus Wrap
Middle Eastern Platter
Harissa lamb & houmous flatbreads

Save and share Lamb Rack With Maghrabia Biryani (served with Torlly) Recipe

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Baby Food Recipes

Baby food recipe is definitely an indispensable and vital component in your quest of providing your infants only the best care and nutrition for their health and wellness. This stage of development of your baby is truly crucial hence you must find and discover the different food recipe choices you have that will give them the right level of nourishment and sustenance they need.


The transition from milk to solid food for your baby is a salient yet delicate stage hence preparation of the right food choices will spell a great difference in the outcome of your infant care. There are homemade and natural food preparations you can choose which are undeniably more nutritious and healthier.


Sweet Potato Recipes for your Baby


Yams or sweet potatoes are undoubtedly on top of the list when it comes to rendering nutritional value to your bundle of joy.

This natural product is high in beta carotene, potassium and vitamin A. There is likewise a great amount of calcium, folate and vitamin E which are great supplements for the mental and physical development of your baby.

Sweet potatoes all in all topped the chart in the Nutrition Action Health letter which gauges the nutritional potentials of 58 vegetables in adding up the percentage of the nutrients they contain including folate, iron, Vitamin A and C, calcium, copper and fiber.


You can introduce medium baked sweet potatoes for your baby as early as the solid food starter stage since this food recipe is highly palatable and fibrous helping the digestive tract of your infant. Other ways of preparing this recipe is through steaming and microwaving although the latter is less preferred for its radiation impact on the vegetable.


Food Recipes with Pumpkin for your Baby


Pumpkins belong to the squash family and are known for loads of nutritional compounds perfectly suited for baby recipes and solid food starters.

This vegetable is laden with Vitamin A and C, folate, magnesium, phosphorus, potassium, and calcium and beta carotene.

Pumpkins could easily be mixed with other solid food or puree as early as the first six months of your infant. You can add it with yogurts, chicken meat and homemade cereals or you can cook it as pumpkin risotto, pumpkin soup, boiled, steamed, baked or poached for diversity.


Avocado Recipes for your Baby


Avocados have nutrient compounds such as vitamin A, C, B1 and B2, folate, niacin, potassium, sodium, magnesium, calcium, iron and phosphorus among others. Moreover, it makes a great solid for babies because of its creaminess and highly palatable texture.


You can create avocado recipes for babies such as freeze or mashed avocados, guacamole for babies, avocado fruit salad or mix it with other ingredients such as mango, peach, banana, pumpkin, yogurt, apple, chicken meat and pears.

Mint Chocolate Cheesecake

Ingredients:
- 8oz digestive biscuits, crushed
- 4oz marg/butter
- 200g philidelphia cream cheese
- 250ml carton of double cream
- 4oz of icing sugar
- 2 large bars of mint chocolate (aero)
- Biscuit Base

Method:
1 melt the margarine in the microwave
2 add the biscuits into the margarine and make sure that its well mixed together.
3 Press into a 8-10” (depends on what size you have, how thick you like your cheesecake) Loose bottom tin

4 Mix the philidephia cheese and icing sugar together
5 Whip up the double cream using an electric whisk untill fluffy
6 Add the whipped cream to the philidelphia and mix together
7 Chop up the Chocolate you can have them as small as pieces as you want but make sure they are small enough to mix through the mixture and keep some to decorate the top
8 Add the Chocolate to the mixture and pour it over the biscuit base and smooth it, add the remaining chocolate pieces to the top
9 Chill in the fridge for at least an hour

Serve, optionally with a scoop of ice cream or a helping of whipped cream.

Chicken tagine with apricots recipe


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

Recipe facts:
Takes: 10 mins to prepare and 40 mins to cook
Makes: 4

Ingredients

3tbsp olive oil
8 small chicken thighs
2 medium onions, chopped
2 garlic cloves, chopped
large pinch saffron threads, crushed
1tsp ground ginger
1tsp ground cumin
1tsp ground cinnamon
10 ready-to-eat dried apricots, cut into quarters
1 lemon, juiced
2tbsp honey
small handful chopped coriander
300ml (½pt) stock
4tbsp flaked almonds, toasted

Directions

In a large, heavy saucepan, heat a little of the olive oil. Season the chicken and brown on both sides. Remove from the pan and set aside. Add the remaining oil, onions, garlic and some salt and pepper. Sauté for 10 minutes until softened and golden.

Add the spices, sauté for 1 minute, then add the chicken, apricots, lemon juice, honey and half the coriander. Pour in the water or stock and cook on a low heat for 30 minutes, or until the chicken is tender. Sprinkle with the almonds and remaining coriander and serve with warm couscous.

TESCO realfood

More Arabic Food Recipes: 

Authentic Moroccan lamb tagine
Beef moussaka with tomatoes
Grilled Veggie Hummus Wrap
Middle Eastern Platter
Harissa lamb & houmous flatbreads
Falafel & halloumi stacks

Save and share Chicken tagine with apricots recipe

Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.

Authentic Moroccan lamb tagine recipe

Photo: Authentic Moroccan lamb tagine recipe

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

Recipe facts:
Takes: 25 mins to prepare and 1 hr 15 mins to cook
Serves: 4

Ingredients

500g lamb neck fillet, cut into large chunks
500ml lamb stock
50ml olive oil
100g dried apricots
40g whole almonds, toasted
1 large onion, chopped
1tsp ground cumin
2tsp ground coriander
1tsp ground cinnamon
1tsp paprika
1tbsp honey
1tbsp coriander, finely chopped
salt
pepper

For the couscous
200g couscous
450ml chicken stock, hot

Directions 

Pre-heat the oven to 160°C.

Heat half of the olive oil in a large casserole dish over a moderate heat. Season then sear the lamb pieces until golden brown in colour all over. Remove from the dish, then add the onion and sweat for 4-5 minutes, stirring occasionally. Add the spices at this point and a little salt, stirring well to combine.

Add the lamb back to the dish along with the apricots and cover with the stock. Bring to the boil, then cover and transfer to the oven. Cook for 40-50 minutes until the lamb is tender and the potatoes are soft. Remove from the oven and stir in the honey, almonds and chopped coriander.

Adjust the seasoning as necessary, then leave to one side as you prepare the couscous. Place the couscous in a large heatproof bowl. Bring the stock to a boil in a saucepan over a medium-high heat. Pour the stock over the couscous then cover the bowl with clingfilm. Allow to sit for 5-6 minutes until the stock has been absorbed.

Remove the clingfilm and fluff the grains with fork. Spoon onto a serving tagine and spoon the lamb tagine on top. Garnish with a sprig of coriander leaves and serve immediately.

TESCO realfood

More Arabic Food Recipes: 

Beef moussaka with tomatoes
Grilled Veggie Hummus Wrap
Middle Eastern Platter
Harissa lamb & houmous flatbreads
Falafel & halloumi stacks
Spring green fattoush

Save and share Authentic Moroccan lamb tagine recipe

Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.

Beef moussaka with tomatoes recipe

Photo: Beef moussaka with tomatoes recipe

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Beef moussaka with tomatoes Recipe. Enjoy the Arabic Cuisine and  learn how to make Beef moussaka with tomatoes.

Serves: 6

Ingredients

2 large aubergines
3tbsp olive oil
1 large onion, diced
2 garlic cloves
700g beef mince
1tbsp plain flour
1tbsp dried oregano
1tbsp tomato purée
200ml beef stock
5 tomatoes, sliced
2tbsp grated Parmesan
75g butter
2 egg yolks
pinch grated nutmeg 

Directions

Preheat the oven to gas 6, 200ºC, fan 180ºC. Heat a grill or griddle pan until hot. Brush the aubergine slices with 2 tablespoons of oil and grill both sides until golden.

Heat the remaining oil in a large pan and cook the onion and garlic for 2 minutes before adding the mince. Cook until browned all over, then stir in the flour, oregano, bay leaf and tomato purée. Mix, add the milk and stock and bring to the boil. Turn the heat down, simmer for 20 minutes, stirring occasionally.

Meanwhile, make the white sauce. Melt the butter in a pan, add the flour and cook, stirring, for 2 minutes. Remove from the heat, gradually whisk in the milk, then stir over a low heat for 5 minutes. Remove from the heat again, season and stir in the egg yolks and nutmeg.

Layer half of the aubergine slices in the bottom of an ovenproof dish and top with half the tomatoes. Pour over the mince, then layer on the remaining aubergines and tomatoes. Top with white sauce and Parmesan and bake for 20-25 minutes.

More Arabic Food Recipes: 

Grilled Veggie Hummus Wrap
Middle Eastern Platter
Harissa lamb & houmous flatbreads
Falafel & halloumi stacks
Spring green fattoush
Lamb couscous burgers with hummus and couscous tabouli

Save and share Beef moussaka with tomatoes recipe

Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.

Straight Talk from a Comfort Foodie: Strudel Makes the Woman

Grandpa Max loved butter cookies. He liked his Chivas Regal from a heavy cut-glass decanter, but the little butter cookies with coarse sugar sprinkles just had to come from a can.

His pleasures were simple born from a childhood of poverty, and his need for tidiness bordered on compulsion. Grandpa did all the ironing and packed all the suitcases, each layer of clothes sandwiched between tissue paper and sheets of plastic recycled from the dry cleaners. It was Grandpa Max who would stand in my bedroom like a soldier and teach me how to reassemble my dissheveld sheets and blanket into a proper bed. I had sleep in my eyes and my Barbie nightgown was twisted around me like a frenzied static sock. "Make ya' bed after ya' git oudda it, kiddo." he offered, dressed in his signature starched Van Hussen and perma-press pants. "This, not orange juice, is the way to start the morning." Then he'd show me how to get a brush through my tangled brown hair.

Grandma would have made him Scottish shortbread from scratch, but the man preferred store bought. When the pretzel-shaped contents, with their stiff little paper cups were spent, each container was reused to hold tea bags, Sweet 'n Low, or tiny packets of soy and duck sauce.

When my grandparents moved to Florida in the early 1970's, those blue cans with their little pictures of Dutch villages became the loving receptacles of Grandma's cookie care packages. Opening each lid revealed layers of Linzer tortes, rugelach, and strudel; each seperated by a piece of wax paper. Grandma did the baking. Grandpa did the packing. You never knew what would be inside. Half the fun of receiving one of these boxes, mailed immediatley after baking and marked no less than ten times with the word "fragile" , was eating your way through each delicious layer. I'd race to cut through all the tape and open the cardboard flaps just to catch that first wiff--a combination of her perfume and a myriad of cleaning products. At that moment I was transported right into their kitchen. I'd breathe deeply into the box and relive a time when my best friend lived down the block and being grown-up was the distant future.
I was to immediately call Miami and report any breakage. Invariably there were a few. Grandma was shrewd and never took the blame for a recipe that went array. She just may have forgotten some intergral ingredient to bind the recipe, but, the drama of the crumbled cookies, fell on Max for not putting enough tissue paper in with the silver trays.

"Ma-ac," she'd start off, not even calling him by his correct name. "Ya' broke the cookies," yelling to be heard over the soundtrack of Flower Drum Song. Rather than continue his umpeeth solitaire game, he'd scramble to the kitchen to defend himself.

"Lily, wud are ya' tawking bout? Cus-ik-sin I wrapped 'em plenty".

I had one set of grandparents that spoke only Yiddish. These two spoke the worst Brooklyn venacular you could imagine. It was a home were teabags were teaballs, Indians lived on reservoirs, and everything to the front of the house was a stoop.
When I came to spend the night, Grandma once said, "It's a good thing I have a cot, or I wouldn't know wheres to putchuz!" I always got to bed early at their house, 'cuz-ik-sin' I didn't want to catch Grandpa without his teeth in. Besides, at six in the morning, he'd be doing his unintended Spike Jones routine with the plates and silverware from the dishwarsher.

When these care packages still came on my birthday, even after I had had children of my own, I would devour all but one cookie, and there it would sit the entire year until the next batch. I just couldn't eat the last one until a new box arrived. There were definate seperation issues tied to those cookies. As long as I held on to one of Grandma's treats I was holding on to her, and that this would somehow tempt fate and keep her healthy till the next year.

The Wild Rose Inn Bed and Breakfast was open for buisness the year that Grandma, now widowed, turned eighty-eight. I had spent years as an itinerant tradeswoman buying, renovating, and selling my homes. This last purchase of a delapidated Victorian apartment house would be my finest work, and hopefully an end to my non-settled mode of living. I had shuffled my son, Austin, and Jake the dog, through six houses in six years. His toy chests were labeled moving boxes. I got Christmas cards from the storage company. To help make our situation more tolerable we got in the habit of writing a new and simple song for each house, and would sing it as we drove there.

"We're going home to Willow, to put our head on a pillow. We'll meet Jakey on the street. Our little house just can't be beat".

I couldn't change the past. But I vowed to give Austin a home where he could mark his growing height on the threshold of his bedroom door.

The Wild Rose project took all the money I could beg or borrow to be overhauled into upscale accommodations, never knowing that this endeavor was truly "in-my-blood". I had lived in Woodstock for nearly twenty years and finally had a piece of property on "the Monopoly board", and, even though I had spent my teen-age years living on Cape Cod and working the coffe shop and running the switchboard of my dad's motel, I didn't realize that innkeeping was not for the domestically challenged. With the onslaught of guests came the reality of constant laundry, grocery shopping, and baking.

A genetic disposition to the occupation was welcome. When the grand opening came my family arrived from various parts of the country to help create a grand event: a huge Victorian lawn party complete with a chamber ensemble for guests that would come dressed in period costumes. We prepared cucumber tea sandwiches and trays of pretty petit-fours. When the work was done, over a cup of strong black tea and a plate of cookies, grandma shared with me hand-me-down stories of her grand parents inn and tavern in Russia.

In the days of the Russian czars Jewish innkeepers, unlike their gentile competitors in that profession, were compelled to pay exceptionally high taxes, plus additional big fees for the liquor permit, taxes so extremely high that it was utterly impossible for my distant relative to earn but a poor living with the full help and cooperation of his wife. This matriarch, to help out her husband, would bake delicious cakes and tasty rolls, only to attract the eyes and appetites of non-Jewish customers whose wives did not posses the skill or talent for flavorful baking.

Being that I was now a fifth-generation innkeeper I would have to turn in my tool belt for an apron, get into the kitchen, and learn the family recipe for making strudel. Beautiful Russian strudel filled with raisins, candied fruit, and homemade plum butter.

I come from a long resilient line of Jewish mothers, women that utilized homemaking and baking for gains in an era when women were scarce in professional kitchens.

My great-grandmother was known as Bubbe--a woman that stood only four and a half feet high and measured all of her ingredients with a "yarzeit" glass. (This is a glass that was once filled with candle wax and was lit on the anniversary of a relatives passing). In 1916, with six children and a husband that spent more time in other womans beds that his own, Bubbe owned and operated The Spencer Hotel of Saratoga Springs, New York. It was one of many Jewish boarding houses in that upper-crust town where Yiddish was spoken. I love hearing my grandma speak of the sumptuous furnishings, horse-hair stuffed sofas, and oriental carpets with the softest pile she had ever felt. Gamblers frequented the place and her father, Rueben, would dance the night away with their fashionable wives. One day she wandered into the attic of that mammoth rooming house and discovered an antique trunk filled with Victorian ball-gowns. The attic was eventually renovated with smaller guest rooms, rooms for jockeys at the famous Saratoga Race Track.

Boarders paid twenty five dollars a week, which included three meals a day. Friday night dinners were with matzo ball soup, homemade gefilte fish, and roasted chicken. Satuday afternoons featured Cholent, a thick bean concoction with tender beef, barley, and potatoes that was prepared in the hours prior to the start of the sabbath. The symbolic Cholent, a dish that required no preparation or stove top manipulation, making it therefore Kosher, was served with a side of cold stuffed derma. Sunday afternoons saw dairy kugel, potato blintzes, and fresh fruit. Bubbe's strudel was always the finishing touch of every meal served to her guests.

My own mother and grandmother share a relationship that revolves around food and the kitchen. To this day they still argue about who makes the best mondelbrot. Grandma claims their recipes for this Jewish biscotti are identical, but hers are cake-like (and crumble) where my mother's have more snap.

During World War II, when her husband earned fourteen dollars a week for the family doing electronic repairs, grandma ran a luncheonette out of a renovated tool shack at the Idylwild Airport (later to become JFK). When there was no one to look after my mother, she was tethered--literally--to her mother's apron strings by a rope. Grandma cooked breakfast and lunch for the pilots at what was then a little airport. Her menu was a bit more assimilated than that of her mothers. The breakfast speciality was "The Gashouse Egg", a piece of buttered white bread toast with an egg fried in the center cut-out, with a side of homefries. Add a cup of coffee and the bill came to fifty cents. Dessert carried the blood-line. Russian strudel was always the finishing touch. Wrapping it in a paper napkin, grandma would stuff a piece into the pocket of each of her most loyal patrons.

As a young girl, my mother got to watch Bubble Lena bake strudel many times for the reason that after Bubbe was widowed, she would live with each of her six children for a three-month stay. Like most of the coveted family recipes, their secrets were withheld until matrimony.

My mom and dad began married life in a small ground floor apartment in a two-family house in Brooklyn. One day grandma decided it was her daughters turn to learn the family recipe and offered a hands-on strudel-baking lesson. My mother watched as the dough was worked until paper thin. The filling wasn't difficult, but the dough required a certain expertise. The crucial part was in the initial preparation; the dough needed to be pounded and stretched. As they were slapping it against the kitchen table to work it the ladies worked up a sweat. They continued to bang it around until they were almost done. They were waiting for the dough to gain its elasticity when all of a sudden there was a loud knock at the door. My mom wiped the moisture from her face and opened the door to find the landlady, who lived upstairs, looking impatient and frustrated. With her hands on her hips, she expressed wonder at how her tenants could possibly be cold -still. She had turned the heat up several times. My mom was puzzled. What she didn't know was the standard rule of two-family living: If you need more heat, rap hard on the pipes. My mother and grandmother still laugh about that till this day.

I've come to realize that innkeeping and baking cookies go hand-in-hand. The arresting aroma of the freshly baked stuff can not be replaced by vanilla scented potpouri. When my guests follow the wafting scent up the stairs to my kitchen, like Bugs Bunny following the scent of a carrot, I know I've reached their core. When melting chocolate hangs from their lip all pretenses are dropped and they are, once again, at home.

I've pilfored the family vault to aquire recipes. No matter the diet trend, low-carb or no-carb, the cookies get polished off. On the rare occasions when I have the pleasure of baking with both my mother and grandmother, I sit the "girls" in my kitchen with five pounds of flour and, like the millers daughter in a fairy tale, tell them they can't leave the room until it is all spun into strudel-gold, strudel that is now the finishing touch of the meals I serve to my guests.

Sayur Asam (Asam Rebus)


A must-have item on the menu for every Javanese Singaporean. This soup has some kind of appetizing effect because of the use of tamarind or (dried) sour starfuit as one of the ingredients.


Ingredients for Sayur Asam:

Vegetable for the soup
  • 100 g long bean
  • 1 chayote
  • 50 g corn
  • 100 g young jackfuit
  • 50 g Gnetum gnemon leaves and fruits (Belinjau)
  • 50 g raw peanuts
  • 105 g galangal
  • 2 salam leaves
  • 20 g fresh tamarind or Asam Jawa tamarind paste, or 5 (dried) Belimbing sayur
Spice paste, using food processor grind the following ingredients:
  • 1 fresh red chili pepper
  • 2 shallot
  • 2 g belacan
  • 1/2 tbl. salt
Method:
  1. Clean the vegetables, cut into bite size
  2. Boil 1.2 liter of water in a pot
  3. Put the spice paste and the ingredients, with vegetables needs longer cooking time first (corn, peanuts, young jackfruit, etc.)
  4. Add salt and sugar to taste
Recipe Source: Cookbook:Sayur Asem
Image Credit: tephaniewong

Enjoying Great German Desserts

German people love to eat, and they certainly know how to cook. My grandfather was born and raised in the communal society of the Amana Colonies in Iowa, and I've attended many family reunions and dinners in the Colonies over the years. Food was designed to stick to the ribs and keep hard-working men healthy and strong. Although my grandfather passed away while my mother was still a little girl, some of the recipes for foods he loved have come down through the family. Special German dessert recipes for cookies and rich pastries, such as Peppernuts (sugar cookies) and Apfelstrudel (apple strudel), were a beloved part of my childhood.

Peppernuts were among the German dessert recipes I remember. You start making Peppernuts with 1 cup of softened butter, one cup of lard, and 3 cups of sugar. Cream them together until fluffy. Add 4 eggs and beat until very creamy. Stir in 1/2 teaspoon salt, 2 teaspoons baking ammonia, 1 teaspoon vanilla, and 4 cups flour. Beat well. Form into small balls and bake at 350 degrees until the edges are brown, around 10-12 minutes.

All the cooking in the Amana Colonies was done in communal kitchens. After graduating from 8th grade, girls were put to work in the kitchens under the direction of a head cook. Their job was to turn out all the food, including preparing the German dessert recipes, which the colonies would eat each day. At mealtime children were sent to the kitchens with covered pails so that they could pick up the food allotted to their family and bring it home. Everyone worked hard, and no one worried about calories.

Apple strudel is another of the delightful German dessert recipes that smells heavenly while it's baking. For this recipe you need to start with 10 1/2 oz. of flour, 1/6 oz. of salt, 1 1/2 oz. of melted lard, and 5 1/3 oz. of warm water. This will give you the basic dough for the dessert. Knead the dough until it becomes smooth and elastic. Divide into 3 loaves, brush each with melted butter, and allow to raise in a warm place for an hour.

While you're waiting for the bread dough to rise, you can mix your filling. Start by peeling, coring, and slicing 5 1/2 lbs. of Golden Delicious apples. Mix 5 1/3 oz. of sugar with 1 1/2 oz. of dark rum, 5 1/3 oz. of raisins, the zest and juice from two lemons, and 1/8 teaspoon of cinnamon. Toss this mixture with the apples. Mix 10 1/2 oz. of bread crumbs with 10 1/2 oz. of melted, unsalted butter. Take one loaf of dough and stretch it to fit a strudel sheet. Cover 2/3 of the sheet of dough with bread crumbs. Spread apple filling on the remaining third. Cut the edges even and roll the dough up. Place on a cookie sheet, brush the top with melted butter, and bake at 400 degrees for for 60-90 minutes.

 
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