tag:blogger.com,1999:blog-87832316757565232032024-02-21T06:35:40.430+00:00At Home With AsmaaAnonymoushttp://www.blogger.com/profile/03439372444164275434noreply@blogger.comBlogger144125tag:blogger.com,1999:blog-8783231675756523203.post-64401652709209356122014-05-20T09:21:00.001+01:002014-05-20T09:31:04.295+01:00Algerian Makrout with Dates <div dir="ltr" style="text-align: left;" trbidi="on">
<a href="http://2.bp.blogspot.com/-EgOb8NGK9us/U3nZXfp8cdI/AAAAAAAAFwc/76P70cyeyXg/s1600/Makrout+with+dates.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-EgOb8NGK9us/U3nZXfp8cdI/AAAAAAAAFwc/76P70cyeyXg/s1600/Makrout+with+dates.jpg" height="480" width="640" /></a>As-Salaamu Alaykum,<br />
<br />
Makrout with Dates - a north African cookie made from semolina, filled with dates, traditionally fried (you can <a href="http://athomewithasmaa.blogspot.co.uk/2012/09/date-sesame-makrout.html" target="_blank">bake</a> them if you prefer) till golden then soaked in honey. This sweet is popular to serve on special occasions such as Ramadan and Eid but can be enjoyed all year round.<br />
<br />
Orange blossom water used throughout the making ensures a well balanced flavour between bitter and sweet.<br />
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<a href="http://2.bp.blogspot.com/-daAHDrWoe7E/U3nZXZ9bzYI/AAAAAAAAFwc/zDc1-OkJpig/s1600/Makrout+Algerian.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-daAHDrWoe7E/U3nZXZ9bzYI/AAAAAAAAFwc/zDc1-OkJpig/s1600/Makrout+Algerian.jpg" height="480" width="640" /></a></div>
The flattened diamond shape and decoration can be achieved with the use of a special mold or by hand/using a knife as I did.<br />
<br />
At some point i would like to post a photo tutorial but if you struggle with my written instructions this <a href="http://moroccanfood.about.com/od/tipsandtechniques/ss/How-To-Make-Makrout.htm" target="_blank">how to make makrout </a>may help.<br />
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<a href="http://2.bp.blogspot.com/-7UiIvtIXH_E/U3nZY9a5BAI/AAAAAAAAFwc/_XJcuMuSdKk/s1600/Makrout.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-7UiIvtIXH_E/U3nZY9a5BAI/AAAAAAAAFwc/_XJcuMuSdKk/s1600/Makrout.jpg" height="362" width="640" /></a></div>
Having tested 2 recipes the one I'm sharing is my family's favourite. It uses less butter resulting in a firmer cookie but if you prefer a softer, richer version try <a href="http://moroccanfood.about.com/od/dessertsandcookies/r/Makrout-Recipe-With-Dates-And-Honey.htm" target="_blank">Makrout with Dates and Honey by Christine Benlafquih.</a><br />
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<a href="http://2.bp.blogspot.com/-X3wa1T0Y_K0/U3nZXYwG9eI/AAAAAAAAFwc/PllQ-GP3E3w/s1600/Date+Makrout+.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-X3wa1T0Y_K0/U3nZXYwG9eI/AAAAAAAAFwc/PllQ-GP3E3w/s1600/Date+Makrout+.jpg" height="480" width="640" /></a></div>
<h2 style="text-align: left;">
Makrout with Dates (fried)</h2>
<div>
Recipe taken and slightly adapted from<a href="http://www.bonoise-recettes.com/article-makrout-aux-dattes-un-gateau-algerien-85368478.html" target="_blank"> sihem at bonoise recettes</a></div>
<div>
Yields: approximately 30 </div>
<h3 style="text-align: left;">
Ingredients</h3>
<div>
400 grams <b>coarse semolina</b></div>
<div>
80 ml <i>melted</i> <b>salted butter</b></div>
<div>
+ or - 120ml <b>orange blossom water</b> (depends of absorption quality of semolina)<br />
200 grams <b>pitted dates </b>or <b>date paste</b><br />
1/2 teaspoon<b> cinnamon (cassia)</b><br />
1 tablespoon <b>orange blossom water</b><br />
1 tablespoon <i>melted </i><b>unsalted butter</b><br />
<b>Oil</b> (i used sunflower) for frying <br />
Approximately 300 grams runny clear <b>Honey</b> with 1 tablespoons <b>orange blossom water</b><br />
<h3 style="text-align: left;">
Method</h3>
<ol style="text-align: left;">
<li>In a small pan melt butter over medium heat, set aside. Measure semolina into a large bowl add the melted butter and mix (using right hand) until butter has coated every grain. Cover and set aside for 2 hours (1 hour minimum).</li>
<li>Meanwhile pit dates and place in basket of couscousier and steam uncovered for 30 minutes. Remove and place into medium sized bowl along with cinnamon and orange blossom water mash with a fork until smooth. Set aside to cool.</li>
<li>After 2 hours uncover bowl of semolina and slowly add orange blossom water in the same manner as you added the butter mix / rake with your hand/fingers DO NOT KNEAD but gently press together until you get a smooth dough adding more water (tap) if needed. Cover and set aside to rest for 1 hour. </li>
<li>Shape cookies by dividing date paste into 3-4 pieces, oil your hands and work surface then roll into thin logs. Divide dough into 3-4 pieces.Taking 1 log of dough make a deep indentation that runs the length of the dough and place the date log inside. Carefully close the dough around the filling, then roll the dough back and forth a few times on your work surface to seal and make the dough smooth again. Gently flatten dough with your hands and divide by making 1 inch / 2 cm diagonal cuts. To decorate score each makrout using the back of a knife.</li>
<li> In a wide frying pan place oil until it's about 2.5cm deep . Heat on a medium to high heat until hot, (test a scrap piece of dough it should quickly bubble and come to the surface). Place a small pot on stove and heat honey until it's hot then turn heat off and add orange blossom water, stir and set aside.Fry cookies in batches (5 cookies per batch) until golden brown this should only take a few minutes so keep your eyes on the pan. Once cooked immediately transfer to pot of honey and leave a few minutes whilst you fry another batch of cookies. Transfer honey soaked cookies to a strainer/sieve with a bowl underneath, leave to strain then transfer cookies to a large baking sheet to cool completely. Store in an airtight container at room temperature. </li>
</ol>
Left over honey can be stored then used to drizzle over pancakes! </div>
<br />
WARNING:-i apologise for any ads that may appear when clicking the sihem at bonoise recettes link above.</div>
Anonymoushttp://www.blogger.com/profile/03439372444164275434noreply@blogger.com12tag:blogger.com,1999:blog-8783231675756523203.post-66903258966092416682014-05-18T17:39:00.002+01:002014-05-18T22:12:05.327+01:00My First Crème Caramel/Flan/Caramel Custard<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="http://3.bp.blogspot.com/-_Cnh-2Ze2fA/U3jUHUwSnEI/AAAAAAAAFvA/AkCx9WNlG94/s1600/cr%25C3%25A8me+caramel.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-_Cnh-2Ze2fA/U3jUHUwSnEI/AAAAAAAAFvA/AkCx9WNlG94/s1600/cr%25C3%25A8me+caramel.jpg" height="480" width="640"></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgj_3kp7F5EtuxUrD-x5UrR9qrFba5aIQ9wbqXczES-pGvqLdNQey8Li7qweFjBy3tuV3bkgcs_LaQuhL_Hnfnrfd8Pk_Bzub8lVU1bDjv4yATCAuMclKjmxDberk17Sp5s-BHimabc22iU/s1600/James+martin+cr%25C3%25A8me+caramel+.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgj_3kp7F5EtuxUrD-x5UrR9qrFba5aIQ9wbqXczES-pGvqLdNQey8Li7qweFjBy3tuV3bkgcs_LaQuhL_Hnfnrfd8Pk_Bzub8lVU1bDjv4yATCAuMclKjmxDberk17Sp5s-BHimabc22iU/s1600/James+martin+cr%25C3%25A8me+caramel+.jpg" height="480" width="640"></a></div>
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<a href="http://1.bp.blogspot.com/-xoMYihDqTTs/U3jUHceVlLI/AAAAAAAAFvA/y0eCvO3RFTc/s1600/cr%25C3%25A8me+caramel+recipe.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-xoMYihDqTTs/U3jUHceVlLI/AAAAAAAAFvA/y0eCvO3RFTc/s1600/cr%25C3%25A8me+caramel+recipe.jpg" height="480" width="640"></a></div>
As-Salaamu Alaykum,<br>
Crème Caramel, A French classic that is sweet, soft, smooth and so satisfying!<br>
For the most part I followed <a href="http://uktv.co.uk/food/recipe/aid/514101" target="_blank">James Martin's recipe</a> but instead of using dariole moulds I used <a href="http://www.amazon.co.uk/Rayware-Gourmet-Ramekins-Set-4/dp/B000TAY1S8/ref=sr_1_9?s=kitchen&ie=UTF8&qid=1400428132&sr=1-9" target="_blank">ramekins</a>.<br>
As firsts go generally the results were pleasing and I'm so glad I didn't burn the caramel as i used a non stick pan and to most that is a NO NO.<br>
My crème caramels tasted slightly eggy which after some research could mean they were overcooked or my eggs weren't so fresh.<br>
Useful Notes-<br>
<ol style="text-align: left;">
<li>Make sure oven temp is correct and check if cooked after 30 minutes instead of 40 minutes.</li>
<li>Caramel - do not stir but tilt the pan to swirl the caramel and achieve even colour.</li>
<li>Use fresh eggs for custard, older eggs = more eggy taste</li>
<li>Do NOT whisk custard <u>before</u> pouring into ramekins but DO stir. Whisking = more bubbles = rubbery texture instead of silky smooth.</li>
</ol>
</div>
Anonymoushttp://www.blogger.com/profile/03439372444164275434noreply@blogger.com2tag:blogger.com,1999:blog-8783231675756523203.post-24834471497135337572014-05-10T16:24:00.001+01:002014-05-11T09:03:13.947+01:00Photos A Month<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEht1TM8RrdJEuEyCb-XMZSR9R05oukNVJsHqyDc_7IW5PSkexV0TrSEFaPMwxIqXDUE788PFIAMQ_Obcny0WPhGwTueTP80CM6V47Az7e2GdVIGJpfeDTunjHrerogqUQ_MIVANCfeeZaAy/s1600/Concrete.jpg" imageanchor="1"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEht1TM8RrdJEuEyCb-XMZSR9R05oukNVJsHqyDc_7IW5PSkexV0TrSEFaPMwxIqXDUE788PFIAMQ_Obcny0WPhGwTueTP80CM6V47Az7e2GdVIGJpfeDTunjHrerogqUQ_MIVANCfeeZaAy/s1600/Concrete.jpg" height="480" width="640" /></a></div>
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As-Salaamu Alaykum,</div>
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Have any of you ever given a child a camera/smart phone? try it (at your own risk) set the settings to auto and tell him/her no pics of people, animals etc...you will be surprised what beauty they can capture in the most ordinary things.</div>
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Here are some foodie photos by me, as well as some random ones by my son.</div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-hSjEnIdE8BM/U246UrAuEnI/AAAAAAAAFcE/ivNS2ihyHuM/s1600/Makoud.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://3.bp.blogspot.com/-hSjEnIdE8BM/U246UrAuEnI/AAAAAAAAFcE/ivNS2ihyHuM/s1600/Makoud.jpg" height="422" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Makouda - Algerian Fried Potato patties, i followed <a href="http://lapetitepaniere.com/2014/05/09/maakouda-with-chermoula-patties-with-chermoula/" target="_blank">this recipe</a></td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHSEiqJ4OYKn2TWcuUozzzg3LdBtr8a8l9PZvGzSDiBQ3_IsLsSh2HetrSGdVj699hY5Ulvzy_ueP1Hf4Bn66miXz4NBsskgVdpiyYxbV76Q1aHclHham_YMAJDZvVjgAoJpvze1kqejgI/s1600/Blue+Shed+Door.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHSEiqJ4OYKn2TWcuUozzzg3LdBtr8a8l9PZvGzSDiBQ3_IsLsSh2HetrSGdVj699hY5Ulvzy_ueP1Hf4Bn66miXz4NBsskgVdpiyYxbV76Q1aHclHham_YMAJDZvVjgAoJpvze1kqejgI/s1600/Blue+Shed+Door.jpg" height="480" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><br /></td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXZnuKW3rau0huJxPPUrtx6m4ao4Arj1fzRBZZ7y36tJR_KYMEH40aCIS0bsqqmwXFGTAdi73T6I4RMQPeNw7f4GLa1Wi6nxwUQi0wimAE_HPS-VEny3uoQz_0pae-t1mnDO8mqoELNrLn/s1600/Roast+Chicken+Legs.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXZnuKW3rau0huJxPPUrtx6m4ao4Arj1fzRBZZ7y36tJR_KYMEH40aCIS0bsqqmwXFGTAdi73T6I4RMQPeNw7f4GLa1Wi6nxwUQi0wimAE_HPS-VEny3uoQz_0pae-t1mnDO8mqoELNrLn/s1600/Roast+Chicken+Legs.jpg" height="480" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">One of my favourites - Roast Chicken Legs</td></tr>
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<a href="http://3.bp.blogspot.com/-ihh041CYS6A/U24zmp9VLzI/AAAAAAAAFbk/8yflnyVmFGk/s1600/Sky.jpg" imageanchor="1"><img border="0" src="http://3.bp.blogspot.com/-ihh041CYS6A/U24zmp9VLzI/AAAAAAAAFbk/8yflnyVmFGk/s1600/Sky.jpg" height="640" width="430" /></a></div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-eGYem8Oz0iw/U246VD_K_OI/AAAAAAAAFcQ/XylP-wJHfHQ/s1600/Nutella+Milk+Collage.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://2.bp.blogspot.com/-eGYem8Oz0iw/U246VD_K_OI/AAAAAAAAFcQ/XylP-wJHfHQ/s1600/Nutella+Milk+Collage.jpg" height="320" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Nutella Milk (Edit: Idea came from <a href="http://www.karimascrafts.com/2014/01/easy-hot-chocolate-drink-great-ideas.html" target="_blank">Karima's Crafts</a>)</td></tr>
</tbody></table>
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Anonymoushttp://www.blogger.com/profile/03439372444164275434noreply@blogger.com10tag:blogger.com,1999:blog-8783231675756523203.post-83122061716139295242014-05-08T09:24:00.002+01:002014-05-09T08:08:58.540+01:00Algerian Mesfouf - Steamed Couscous with Peas and Broad Beans<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="http://3.bp.blogspot.com/-uk7f-TEK9qw/U2sz3HEKOgI/AAAAAAAAFQU/f1HjeEcCI-M/s1600/Algerian+Mesfouf+Couscous+with+peas+and+Broad+Beans.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-uk7f-TEK9qw/U2sz3HEKOgI/AAAAAAAAFQU/f1HjeEcCI-M/s1600/Algerian+Mesfouf+Couscous+with+peas+and+Broad+Beans.jpg" height="480" width="640" /></a></div>
As-Salaamu Alaykum,<br />
<br />
A simple and easy Algerian dish today, steamed couscous with peas and broad beans.<br />
<br />
This dish is very light as there's no sauce but many Algerians eat this with buttermilk poured over or as a drink along with it.<br />
<h2 style="text-align: left;">
Mesfouf with peas and broad beans</h2>
<div>
Serves 3</div>
<h3 style="text-align: left;">
Ingredients</h3>
<div>
<ul style="text-align: left;">
<li>250grams mix of Broad Beans and Peas frozen or fresh</li>
<li>250grams Coucous</li>
<li>Water</li>
<li>Salt</li>
<li>Olive Oil / Butter</li>
</ul>
<div>
To Serve: Buttermilk/Leban/Maslanka</div>
</div>
<h3 style="text-align: left;">
Method</h3>
<div>
<ol style="text-align: left;">
<li>Boil a kettle full of water and carefully pour boiling water into bottom of couscousier. In the basket place your mix of peas and broad beans cover, reduce heat to simmer and steam for 15 minutes. </li>
<li>In the mean time measure out your couscous into a large bowl, add a good glug of olive oil about one and half tablespoons and using a fork (or your right hand- the traditional way) mix into the couscous in a circular motion until all grains are coated, add 1/3 cup cold water or enough to just dampen the couscous and mix with a fork/hand again. Set aside.</li>
<li>Once the peas and broad beans are cooked transfer to a bowl. Coat the bottom of the basket with a little olive oil (be careful the basket may still be hot) and then place back over the pot. Once you see the steam coming through the holes pour couscous into the basket, do not cover but steam for a good 30 minutes. </li>
<li>Once the couscous is tender but not mushy transfer to a bowl, add salt, olive oil/butter separate grains with a fork then stir in your steamed veg, check seasoning and then serve on it's own or with buttermilk.</li>
</ol>
</div>
</div>
Anonymoushttp://www.blogger.com/profile/03439372444164275434noreply@blogger.com2tag:blogger.com,1999:blog-8783231675756523203.post-68124574054139655222014-05-07T15:19:00.001+01:002014-05-07T17:13:32.864+01:00Lamb Rogan Josh (Dairy Free)<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="http://2.bp.blogspot.com/-0kuf0pUJ5-4/U1oU7s3ocrI/AAAAAAAAFL4/545Q3odCBgE/s1600/lamb+potatoe+rogan+josh.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-0kuf0pUJ5-4/U1oU7s3ocrI/AAAAAAAAFL4/545Q3odCBgE/s1600/lamb+potatoe+rogan+josh.jpg" height="480" width="640" /></a></div>
As-Salaamu Alaykum,<br />
<br />
I and many of you enjoy a good takeaway curry!<br />
<br />
We could happily eat them more often but let's face it, they can strain the budget and most of the time are loaded with salt, fat and food dyes.<br />
<br />
Not saying you can't indulge once in a while, after all this blog is 99% CAKE!<br />
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<a href="http://1.bp.blogspot.com/-wjlIjfgVWGI/U1oU6S9EUiI/AAAAAAAAFL4/NaIWeOX6sz0/s1600/Lamb+rogan+josh+curry.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-wjlIjfgVWGI/U1oU6S9EUiI/AAAAAAAAFL4/NaIWeOX6sz0/s1600/Lamb+rogan+josh+curry.jpg" height="574" width="640" /></a></div>
Swapping Ghee for Olive Oil and using potatoes instead of yoghurt as the natural thickener, you don't miss anything from your takeaway rogan josh, well probably the heat from chilli...BUT you do know the traditional Rogan Josh isn't supposed to blow your socks off but rather it's aromatic and mild.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhu92QWn0yLoYYZpGCPoaDt0jPPcAq-aVLGOGvjcEbdYkTt6As7mfYeI08_0jTGg7uyxqoS56eIo_jAi1kl9Lpix7rlqkxRy9UxkzpliRmWZewg-aY32LbComyCKFwwujD6A3g_DygB6B2F/s1600/lamb+potato+rogan+josh+curry.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhu92QWn0yLoYYZpGCPoaDt0jPPcAq-aVLGOGvjcEbdYkTt6As7mfYeI08_0jTGg7uyxqoS56eIo_jAi1kl9Lpix7rlqkxRy9UxkzpliRmWZewg-aY32LbComyCKFwwujD6A3g_DygB6B2F/s1600/lamb+potato+rogan+josh+curry.jpg" height="480" width="640" /></a></div>
I saw the <a href="http://www.dailymail.co.uk/femail/food/article-1326351/Recipe-Lamb-Rogan-Josh.html" target="_blank">original recipe</a> in <a href="http://www.amazon.co.uk/Hamlyn-All-Colour-Cookbook-Delicious/dp/0600617289/ref=cm_cr_pr_product_top" target="_blank">Hamyln All Colour Cookbook: 200 Curries by Sunil Vijayakar</a> and just had to give it a try but I didn't have all the ingredients to hand (typical) and only wanted to make 2 servings rather than 4 as my small kids don't like curry just yet.<br />
<br />
<br />
So, I halved the quantities in the original recipe, Swapped boneless lamb for <b>boned</b>, Vegetable Oil for <b>Olive Oil</b>, Lamb Stock for <b>Chicken Stock</b> Cube(you could just use water if your using boned lamb or vegetable stock) and 1 cinnamon stick for 1/2 teaspoon cinnamon (cassia) and everything worked out just fine! infact, beyond fine it was really a triumph Alhamdulillah.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3_G_dw9UsMrT1H4LMUJIQavHJ7xEEHJbSqGyspO31cYNzqPI4mH1nGeE5XT7Ku1C_oYjhrBkZZ2MgC5F1oV0G5mZvbjr_uQmwjJ8EdQ3T-AE3NVXWFp_Ic3I1TArIfn1_psQYX1e-GM0J/s1600/lamb+and+potato+curry.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3_G_dw9UsMrT1H4LMUJIQavHJ7xEEHJbSqGyspO31cYNzqPI4mH1nGeE5XT7Ku1C_oYjhrBkZZ2MgC5F1oV0G5mZvbjr_uQmwjJ8EdQ3T-AE3NVXWFp_Ic3I1TArIfn1_psQYX1e-GM0J/s1600/lamb+and+potato+curry.jpg" height="506" width="640" /></a></div>
The meat literally falls off the bone from the slow cooking then rapid boiling at the end so feel free to leave the bones in or if you prefer the easier route use chunks of boneless lamb.<br />
<br />
Please note I didn't have to add any additional salt and pepper as the curry paste and stock cube contained enough for my palate but do taste towards the end of cooking and adjust as necessary.<br />
<br />
Oh and if you like it hot, add in some diced chilli, seeds and all at the stage when you add the garlic and ginger to the pan.<br />
<br />
What's your favourite curry?<br />
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<a href="http://2.bp.blogspot.com/-TY5-c5k6hJw/U1oU8HU3nbI/AAAAAAAAFL4/lJ9oiZmOMuw/s1600/lamb+rogan+josh+curry+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-TY5-c5k6hJw/U1oU8HU3nbI/AAAAAAAAFL4/lJ9oiZmOMuw/s1600/lamb+rogan+josh+curry+2.jpg" height="640" width="476" /></a></div>
<h2 style="text-align: left;">
Healthier Lamb Rogan Josh</h2>
<div>
adapted from <a href="http://www.waterstones.com/waterstonesweb/products/sunil+vijayakar/hamlyn+all+colour+cookbook+200+curries/6025224/">hamlyn all colour cookbook 200 curries by sunjil vijayakar</a><br />
Serves: <b>2</b></div>
<div>
Preparation time:<b> 20 minutes</b></div>
<div>
Cooking time: <b>about 2 hours</b></div>
<h3 style="text-align: left;">
<b>Ingredients</b></h3>
<div>
2 tablespoons <b>Olive Oil </b></div>
<div>
approx 450 grams<b> boned lamb</b> or 300 grams <b>boneless lamb</b>, cut into large chunks </div>
<div>
1 large <b>onion</b>, 1/2 finely diced, 1/2 thinly sliced</div>
<div>
1 <b>garlic clove</b>, crushed</div>
<div>
1 teaspoon finely grated fresh <b>root ginger</b></div>
<div>
1/2 teaspoon <b>cinnamon (cassia)</b></div>
<div>
3 green <b>cardamom pods</b>, seeds removed and ground with a pestle and mortar </div>
<div>
2 tablespoons <b>medium curry paste </b>(i used pataks rogan josh)</div>
<div>
150 grams fresh <b>tomatoes</b>, grated </div>
<div>
1 1/2 tablespoons <b>tomato purée</b> (double concentrate)</div>
<div>
1 teaspoon <b>sugar</b></div>
<div>
1/3 <b>chicken or vegetable stock cube</b> dissolved in<b> </b>400 ml <b>water</b>, freshly boiled from kettle</div>
<div>
3 average<b> potatoes</b> kept whole or 2 medium <b>potatoes</b>, cut into chunks</div>
<div>
<b>salt</b> and <b>pepper </b></div>
<div>
roughly chopped fresh <b>coriander</b>, to garnish</div>
<h3 style="text-align: left;">
Method</h3>
<div style="text-align: left;">
</div>
<ol style="text-align: left;">
<li>Heat half the oil in chosen cooking pot and cook the lamb until browned on each side, remove with a slotted spoon and set aside.</li>
<li>Add remaining oil then add onion. Cook over a medium heat for 10 minutes, stirring often, until soft and lightly browned.</li>
<li>Add the garlic, ginger, cinnamon and cardamom and a splash of water, Stir-fry for a minute and then add curry paste, tomato purée and lamb. Stir-fry again for 2 minutes and then stir in the tomatoes, sugar, water/stock.</li>
<li>Reduce the heat, cover and simmer very gently for 1 hour 15 minutes, add in potatoes and continue cooking until the lamb is tender and the potatoes are cooked, (it's OK if they fall apart) towards the end of cooking remove the lid and rapidly boil until the curry is to desired consistency. Remove from heat and serve garnished with chopped fresh coriander.</li>
</ol>
</div>
Anonymoushttp://www.blogger.com/profile/03439372444164275434noreply@blogger.com0tag:blogger.com,1999:blog-8783231675756523203.post-35803511096575296162014-04-23T15:43:00.000+01:002014-04-23T15:49:00.918+01:00Strawberry Cake<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="http://2.bp.blogspot.com/-QwLaxOBgfAw/U1dxmPFHEtI/AAAAAAAAFG4/Dy4GUVGY758/s1600/At+Home+With+Asmaa+Strawberry+Cake.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-QwLaxOBgfAw/U1dxmPFHEtI/AAAAAAAAFG4/Dy4GUVGY758/s1600/At+Home+With+Asmaa+Strawberry+Cake.jpg" height="460" width="640" /></a></div>
As-Salaamu Alaykum,<br />
<br />
Spring, Summer = Strawberries! I don't really get the urge to eat strawberries any other time....does strawberry cheesecake count?<br />
<br />
Granted, these aren't British Strawberries they won't be appearing until next month, in sha Allah.<br />
<br />
I definitely made use of the ones I had putting them in the cake, frosting and as decoration. BUT....<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQjCvSqT3btftWRYJoGSah6MattjAIR-SNivEuvk7koXHngQrtjg_PUdVGivQNYa2YDugaUoTcAYCKY8aUady8eZMwpQYCdF-EyUSHQ-hxDHD-bhGsJ7UslUu5OU994DNouMz8etsp093e/s1600/At+Home+With+Asmaa+Strawberry+Cake+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQjCvSqT3btftWRYJoGSah6MattjAIR-SNivEuvk7koXHngQrtjg_PUdVGivQNYa2YDugaUoTcAYCKY8aUady8eZMwpQYCdF-EyUSHQ-hxDHD-bhGsJ7UslUu5OU994DNouMz8etsp093e/s1600/At+Home+With+Asmaa+Strawberry+Cake+2.jpg" height="592" width="640" /></a></div>
<b>All that glitters is not gold. </b><br />
The frosting was too sweet for the cake but I did like how the strawberry purée made it naturally light pink.<br />
After thinking about it,my dislike could stem from the fact that I took two separate recipes for the cake and buttercream and put them together, assuming they would work just because they both contained strawberry!<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-cjO92l-SuNc/U1dxlWHa8MI/AAAAAAAAFGk/AYdmZaYbNo8/s1600/At+Home+With+Asmaa+Strawberry+Cake+3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-cjO92l-SuNc/U1dxlWHa8MI/AAAAAAAAFGk/AYdmZaYbNo8/s1600/At+Home+With+Asmaa+Strawberry+Cake+3.jpg" height="385" width="640" /></a></div>
I should have taken note when the recipe for the cake said this is a classic <a href="http://athomewithasmaa.blogspot.co.uk/2013/04/victoria-sandwich-sponge-cake-revisited.html" target="_blank">Victoria sandwich</a> (uses equal quantities of butter, <b>sugar</b> and flour) with the addition of strawberries and cream(I used whole milk instead). The cake would be sweet enough on it's own or with some whipped cream so i won't be including the recipe for the frosting below.<br />
<br />
Next time I make this cake I still want to cover the cake and make it explode with strawberry flavour so whipped cream marbled with some strawberry purée through should work.<br />
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<a href="http://4.bp.blogspot.com/-iQZKYFJuN0o/U1dxlX6SUqI/AAAAAAAAFGg/jyfx5N2sCdU/s1600/At+Home+With+Asmaa+Strawberry+Cake+4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-iQZKYFJuN0o/U1dxlX6SUqI/AAAAAAAAFGg/jyfx5N2sCdU/s1600/At+Home+With+Asmaa+Strawberry+Cake+4.jpg" height="478" width="640" /></a></div>
<br />
<h2 style="text-align: left;">
Strawberry Cake</h2>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHpLk_YFSvmejjFV-p88nIvoZW3CekutBCP9CrSoHKF2wVhHw4U1dh2Amw_SIZ17r61jpraGPwcUfjiBwbvhx0JHYisp6hu4ewES4tPPeCzklV0LqhXQoY352hj4JKB8cYs10tV2EwClSz/s1600/strawberry+cake+1.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHpLk_YFSvmejjFV-p88nIvoZW3CekutBCP9CrSoHKF2wVhHw4U1dh2Amw_SIZ17r61jpraGPwcUfjiBwbvhx0JHYisp6hu4ewES4tPPeCzklV0LqhXQoY352hj4JKB8cYs10tV2EwClSz/s1600/strawberry+cake+1.jpg" height="214" width="640" /></a></div>
<br />
<br />
<br />
<br />
<br />
recipe loosely adapted from <a href="http://www.bbcgoodfood.com/recipes/3201674/strawberry-sponge-cake" target="_blank">good to know</a><br />
<h3 style="text-align: left;">
Ingredients</h3>
<div>
225grams unsalted butter, softened.</div>
<div>
225grams caster sugar (golden)</div>
<div>
3 large eggs</div>
<div>
225grams self-raising flour</div>
<div>
100ml whole milk </div>
<div>
135grams hulled strawberries, mashed or puréed </div>
<div>
1 tsp vanilla </div>
<h3 style="text-align: left;">
Method</h3>
<div>
<ol style="text-align: left;">
<li>pre-heat the oven to 180C. Grease 1 20cm non stick spring form cake tin and line bottom with parchment paper.</li>
<li>In a large bowl or your stand mixer, beat together butter and sugar together until well combined. (5minutes). Then add eggs one at a time ensuring each egg is thoroughly combined before adding the next (5minutes). Then add all the milk at once and slowly mix in.</li>
<li>Fold in flour a third at a time until mixture is smooth.</li>
<li>Mix strawberry purée and vanilla into cake batter.</li>
<li>Pour the mixture into cake tin and bake on a middle shelf for 40 minutes or until a tooth pick inserted into middle of cake comes out clean. </li>
<li>Remove from oven and leave to cool in tin on a cooling rack for 20minutes before removing to cool completely. </li>
<li>Divide cake into 2 layers then fill, sandwich and decorate as desired. </li>
</ol>
<div>
* You can always divide the cake batter between 2 20cm cake tins and half the cooking time. </div>
<div>
<br /></div>
</div>
</div>
Anonymoushttp://www.blogger.com/profile/03439372444164275434noreply@blogger.com11tag:blogger.com,1999:blog-8783231675756523203.post-75099793725518945272014-04-17T17:26:00.000+01:002014-04-18T08:36:18.119+01:00Chocolate Orange Cupcakes With Orange Blossom Glacé Icing<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://lh3.googleusercontent.com/-9L8ZVkGzNfE/U05EkIVI9kI/AAAAAAAAFAE/2Fhp_GiZx1c/s640/blogger-image--265297939.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://lh3.googleusercontent.com/-9L8ZVkGzNfE/U05EkIVI9kI/AAAAAAAAFAE/2Fhp_GiZx1c/s400/blogger-image--265297939.jpg" width="343"></a></div>
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As-Salaamu Alaykum,</div>
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<br></div>
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Apologises for my lack of posting in recent months.</div>
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<br></div>
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Here are some yummy cupcakes to re-break the blogging ice.</div>
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<br></div>
<div class="separator" style="clear: both;">
My first lot of <a href="http://athomewithasmaa.blogspot.co.uk/2012/05/chocolate-orange-cupcakes.html" target="_blank">Chocolate Orange Cupcakes</a> I made way back in 2012 are still great but this time I chose to put a layer of orange blossom water <b>glacé</b> icing on top of each cupcake instead of a mountain of buttercream. </div>
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<br></div>
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The orange blossom water cuts through some of the sweetness of the cupcake, yet your sugar craving is well and truly satisfied. </div>
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<br></div>
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The baking cups I used were deep so the mix made 10 instead of the usual 12 and even then, they didn't rise to the top. This of course can be avoided if you use regular cases (liners). Do let me know if you try the recipe how it worked for you.</div>
<h2 style="clear: both; text-align: left;">
Chocolate Oranges Cupcakes With Orange Blossom Glacé Icing </h2>
<div style="clear: both; text-align: left;">
Recipe adapted from <a href="http://www.goodtoknow.co.uk/recipes/521768/fearne-cotton-s-chocolate-cupcakes" target="_blank">Fearne Cotton's Chocolate Cupcakes</a></div>
<div style="clear: both; text-align: left;">
Makes 10-12 portions</div>
<h3 style="clear: both; text-align: left;">
Ingredients</h3>
<h4 style="text-align: left;">
Cupcakes</h4>
<div>
150 grams slightly salted butter (softened)</div>
<div>
150 grams caster sugar (i prefer to use golden)</div>
<div>
175 grams self-raising flour</div>
<div>
25 grams cocoa powder </div>
<div>
3 medium size eggs</div>
<div>
zest of 1 large orange (i used navel)</div>
<div>
orange blossom water / orange juice</div>
<h4 style="text-align: left;">
Glacé Icing</h4>
<div>
200 grams icing sugar </div>
<div>
<div class="MsoNormal">
1 teaspoon orange blossom water<o:p></o:p></div>
<div class="MsoNormal">
1 -2 tablespoon water</div>
<h4 style="text-align: left;">
Decorate</h4>
<div>
sprinkles of your choice</div>
<h3 style="text-align: left;">
Method</h3>
<div>
<ol style="text-align: left;">
<li>Pre-heat oven to 180C/gas mark 4. Lay out baking cups on a baking tray.</li>
<li>Using an electric mixer or with a wooden spoon and bowl mix together butter and sugar till light and fluffy (5-10 minutes)</li>
<li>Beat in the orange zest.Add eggs one at a time, ensuring each one is thoroughly incorporated before adding the next (5 minutes)</li>
<li>Sift flour and cocoa powder into bowl and with a large <i>metal</i> spoon fold into the mixture until just incorporated. </li>
<li>Lightly mix in enough orange blossom water/orange juice until you get a dropping consistency.</li>
<li>Using a 1/4cup or ice cream scoop, divide into baking cups. Bake in centre of oven for 15-20 minutes until firm to touch.</li>
<li>Remove from oven and leave to cool.</li>
<li>Once cupcakes are cool make the glacé icing; in a large bowl sift in icing sugar, add orange blossom water and 1 tablespoon water, gently mix adding more water as needed until it's just thick enough to coat the back of a spoon.</li>
<li>Top each cupcake with a generous teaspoon of glacé icing and decorate with your favourite sprinkles.</li>
</ol>
</div>
</div>
</div>
Anonymoushttp://www.blogger.com/profile/03439372444164275434noreply@blogger.com6tag:blogger.com,1999:blog-8783231675756523203.post-79928333002643107442014-02-05T22:17:00.000+00:002014-03-14T10:25:33.521+00:00Fudgy Brownies (chocolate cherry) <div dir="ltr" style="text-align: left;" trbidi="on">
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-ZZiVPgYNJPY/Uu5oKuyN1EI/AAAAAAAAEpE/JmEr-1D85F4/s1600/fudgy+brownies.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://4.bp.blogspot.com/-ZZiVPgYNJPY/Uu5oKuyN1EI/AAAAAAAAEpE/JmEr-1D85F4/s1600/fudgy+brownies.jpg" height="400" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">(Mobile)</td></tr>
</tbody></table>
<br />
As-Salaamu Alaykum,<br />
<br />
Baking in recent months has taken a bit of a back seat but that doesn't mean I've lost my passion for it, no siree!<br />
<br />
These chewy crusted, rich fudgy Brownies engrained in me that yes you can be pushed for time, with children pulling at your apron strings (metaphorically speaking) and still make a really tasty treat in less than an hour.<br />
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<a href="http://2.bp.blogspot.com/-W-j5T6Z4HWo/UvK3OeMlf7I/AAAAAAAAEp4/yDd4Tu-5ZfE/s1600/Chocolatecherry-600x600.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-W-j5T6Z4HWo/UvK3OeMlf7I/AAAAAAAAEp4/yDd4Tu-5ZfE/s1600/Chocolatecherry-600x600.jpg" height="320" width="320" /></a></div>
<br />
I used a naturally flavoured cherry cocoa powder I bought from <a href="http://www.sugarandcrumbs.co.uk/" target="_blank">sugarandcrumbs<span id="goog_812258228"></span></a> they stock a variety of flavoured cocoas and icing sugars all a bit pricey but a little goes a long way as they are strongly flavoured.<br />
<br />
The kids and I lapped these brownies up and although yes the cherry flavour was pleasant it was the texture that made these brownies irresistible.<br />
<br />
I'm not a black sour cherry fan, which begs the question I ask myself, why go out of your flavour comfort zone? Well I did get inspired when I saw the hairy bikers make a B.F.G. (Black Forest Gateau) a while ago on TV and thought yes I'm onto a winner so when I was umming and arrring (Yorkshire talk for pondering) over which flavour to choose from the array of flavoured cocoa and icing sugars over at sugar and crumbs, cherry came in at no.1 I have to say I can't wait to try their coffee and caramel flavoured icing sugars next, insha'Allah<br />
<br />
For the original recipe click <a href="http://m.allrecipes.com/recipe/16722/fudgy-brownies-i" target="_blank">here</a> but as I used wholemeal flour and I reduced the sugar a little due to the flavoured cocoa containing dextrose here is my recipe.<br />
<h2 style="text-align: left;">
Fudgy Chocolate Cherry Brownies</h2>
<h3 style="text-align: left;">
Ingredients</h3>
<div>
65grams <a href="http://www.sugarandcrumbs.co.uk/product/chocolate-cherry-natural-flavoured-cocoa-powder/" target="_blank">chocolate cherry naturally flavoured cocoa </a></div>
<div>
2grams baking soda</div>
<div>
80ml sunflower oil</div>
<div>
150ml boiling water</div>
<div>
380grams white sugar</div>
<div>
2 medium eggs</div>
<div>
80ml sunflower oil</div>
<div>
165grams wholemeal plain flour (allinsons brand I prefer)</div>
<div>
2grams fine sea salt</div>
<div>
<br /></div>
<h3 style="text-align: left;">
<span style="background-color: white; font-style: inherit; font-variant: inherit;">Method</span></h3>
<div>
<ol style="text-align: left;">
<li style="-webkit-tap-highlight-color: rgba(0, 0, 0, 0); border: 0px; font-style: inherit; font-variant: inherit; font-weight: bold; line-height: inherit; list-style-type: decimal; margin: 0px 0px 10px 40px; padding: 0px; vertical-align: baseline;"><span style="-webkit-tap-highlight-color: rgba(0, 0, 0, 0); border: 0px; font-style: inherit; font-variant: inherit; font-weight: normal; line-height: 17px; margin: 0px; padding: 0px; vertical-align: baseline;"><span style="font-family: inherit;">Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.</span></span></li>
<li style="-webkit-tap-highlight-color: rgba(0, 0, 0, 0); border: 0px; font-style: inherit; font-variant: inherit; font-weight: bold; line-height: inherit; list-style-type: decimal; margin: 0px 0px 10px 40px; padding: 0px; vertical-align: baseline;"><span style="font-family: inherit; font-style: inherit; font-variant: inherit; font-weight: normal; line-height: 17px;">In a large bowl, stir together the cocoa and baking soda. Add 80ml sunflower oil and boiling water. Mix until well blended and thickened. Stir in the sugar, eggs, and remaining 80ml oil. Finally, add the flour and salt; mix just until all of the flour is absorbed. Spread evenly into the prepared pan.</span></li>
<li style="-webkit-tap-highlight-color: rgba(0, 0, 0, 0); border: 0px; font-style: inherit; font-variant: inherit; font-weight: bold; line-height: inherit; list-style-type: decimal; margin: 0px 0px 10px 40px; padding: 0px; vertical-align: baseline;"><span style="background-color: white; font-family: 'Droid Sans', Arial; font-weight: normal; line-height: 17px;">Bake in the preheated oven for 25-35 minutes, or until a toothpick inserted into the cake comes out clean. Allow to cool before cutting into desired portions.</span></li>
</ol>
</div>
<div>
<br /></div>
</div>
Anonymoushttp://www.blogger.com/profile/03439372444164275434noreply@blogger.com11tag:blogger.com,1999:blog-8783231675756523203.post-53566643314942377062014-01-10T22:20:00.000+00:002014-01-11T07:51:08.702+00:00North African Inspired Lamb & Lima/Butter Bean Soup<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGK2xvvuHT7AQmkxYHx7keQ5V7B1jhQ2cMsR0rnV1-G7yDgni-fCKq29pVgzV2npkt_XCTstLncax_4gJ1jXoWsoEi0hVvWJ1OjASprWVwt3wxCMSGVG7d9LIGL9wymqPjIrBDXNB4pPwa/s1600/north+african+lamb+and+lima+bean+soup.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGK2xvvuHT7AQmkxYHx7keQ5V7B1jhQ2cMsR0rnV1-G7yDgni-fCKq29pVgzV2npkt_XCTstLncax_4gJ1jXoWsoEi0hVvWJ1OjASprWVwt3wxCMSGVG7d9LIGL9wymqPjIrBDXNB4pPwa/s400/north+african+lamb+and+lima+bean+soup.jpg" height="400" width="400" /></a></div>
<br />
As-Salaamu Alaykum,<br />
<br />
In my opinion we all need one more soup recipe. This is one i found and adapted ever so slightly from <a href="http://www.food.com/recipe/lamb-and-lima-bean-soup-moroccan-algerian-247284" target="_blank">UmmSafia</a><br />
<br />
I'll admit I don't know much about beans, dh brought these home and they look a lot like Lima/Butter beans, no? I'm sure you could substitute these for any other type of bean if you prefer.<br />
<br />
A great tip I learned recently from a friend; when soaking any dry beans/pulses overnight, use <i>boiling</i> water from the kettle. I hadn't been doing this previously, it's total <strike>common</strike> cooking sense which as you can tell I'm still working on.<br />
<br />
Important: when your sautéing your vegetables/meat, season! this will draw the moisture out and speed up the softening process.<br />
<br />
This recipe is similar but not quite the same as another Algerian favourite of mine <a href="http://www.food.com/recipe/my-loubia-lubia-loobia-classic-algerian-beans-372923" target="_blank">Loubia</a> which uses large white haricot beans without the extra vegetables.<br />
<br />
You can use as much lamb as your budget dictates, on or off the bone but remember on = more flavour.<br />
<br />
I substituted chicken stock for a vegetable stock cube, but again the choice is yours.<br />
<br />
Bismillah<br />
<h2 style="text-align: left;">
Lamb & Lima / Butter Bean Soup</h2>
<div>
adapted slightly from <a href="http://www.food.com/recipe/lamb-and-lima-bean-soup-moroccan-algerian-247284" target="_blank">ummsafia</a></div>
<div>
Serves 4</div>
<h3 style="text-align: left;">
Ingredients</h3>
<div style="text-align: left;">
Note: UK Cup = 250ml</div>
<div style="text-align: left;">
<br /></div>
<div>
1 Cup dried Lima / Butter Beans</div>
<div>
2 Tablespoon Olive Oil</div>
<div>
250g-750g Lamb (on or off the bone)</div>
<div>
2 Medium brown Onions, finely chopped</div>
<div>
2 Garlic cloves, crushed</div>
<div>
2 Teaspoon Ras El Hanout (or garam masala / spice blend of your choice)</div>
<div>
Salt, Black Pepper</div>
<div>
2 Medium Carrots, coarsely chopped</div>
<div>
2 Celery sticks, trimmed and coarsely chopped</div>
<div>
1 vegetable stock cube dissolved in</div>
<div>
2 Cups Water (from boiled kettle)<br />
4 Cups boiled water</div>
<div>
400g Chopped Tomatoes (fresh or tin)<br />
<h3 style="text-align: left;">
Method</h3>
</div>
<div>
1. Place beans in a large heat proof bowl and cover with boiled water, leave to soak overnight. Drain and rinse well before using.</div>
<div>
2. Heat Olive Oil in a large pan on medium heat, add onions, meat, garlic Season with salt and pepper, add carrots and celery cook for 5-10 minutes add ras el hanout cook for 1 minute.</div>
<div>
3. Add beans, stock, water. Cover pan and bring to boil, reduce heat to a simmer cook for 1 hour, every 20mins skim surface from any white foam.</div>
<div>
3. After 1 hour, check / adjust seasoning also you can remove lamb and cut it into smaller pieces if you prefer. Return meat to pan along with the tomatoes, cover and simmer soup for 1 hour more.</div>
<div>
4. Check seasoning then serve. Feel free to sprinkle soup with coriander and lemon juice and serve with crusty bread.</div>
</div>
Anonymoushttp://www.blogger.com/profile/03439372444164275434noreply@blogger.com4tag:blogger.com,1999:blog-8783231675756523203.post-23160111350576679512013-12-13T09:30:00.000+00:002013-12-25T19:45:10.274+00:00Hmiss - Algerian Style Flame Grilled Aubergine & Pepper Dip<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-GfS87uJ8aUI/Uqi6lrN4GTI/AAAAAAAAEEc/nOrezyVOK-o/s1600/Aubergine+%2526+Pepper+H%2527miss.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="433" src="http://1.bp.blogspot.com/-GfS87uJ8aUI/Uqi6lrN4GTI/AAAAAAAAEEc/nOrezyVOK-o/s640/Aubergine+%2526+Pepper+H%2527miss.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-vGqMr5sycH8/Uqi6lo1rbpI/AAAAAAAAEEc/IdPMQ5cFTjQ/s1600/Aubergine+%2526+Pepper+Hmiss+Algerian.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="http://3.bp.blogspot.com/-vGqMr5sycH8/Uqi6lo1rbpI/AAAAAAAAEEc/IdPMQ5cFTjQ/s640/Aubergine+%2526+Pepper+Hmiss+Algerian.jpg" width="640" /></a></div><br />
As-Salaamu Alaykum / Hello Reader,<br />
<br />
I'll be totally frank with you, this dip is quite time consuming, charring the vegetables on the stove top, peeling the blackened skins and scooping out every last bit of succulent 'meat' of the aubergine, chopping up, placing in pan and cooking over low heat until the flavours meld together and concentrate but after all that labour the result, full on smoky flavour, sweetness from the pepper with a hum of garlic and the fruity decadence that is olive oil it's irresistible served alongside a crusty baguette.<br />
<br />
Chili / Harissa can be added at the second cooking phase to give it a kick although i do tend to stick to a clove of crushed garlic and slug of extra virgin olive oil.<br />
<br />
I like topping this dip with more olive oil, spring onions and fresh herbs such as coriander however, I was all out of fresh herbs on this occasion. Olives and tuna are some other toppings you can try too.<br />
<br />
I know this seems more of a summer dish especially in Algeria when these vegetables are cheap and plentiful, you could flame grill on your barbecue however, it's winter and I like to get warm by any means even if that's by the gas stove! it's a firm favourite in my home all year round and in sha Allah it will be in yours too.<br />
<br />
<b>What dish do you eat in all seasons?</b><br />
<h2 style="text-align: left;">Hmiss</h2><h3 style="text-align: left;">Ingredients</h3><div></div><ul style="text-align: left;"><li>1 Aubergine </li>
<li>1 Pepper (i prefer to use red bell pepper as it gives a nice sweetness but any will do) </li>
<li>2 Salad Tomatoes</li>
<li>Extra Virgin Olive Oil</li>
<li>1 Garlic Clove, crushed</li>
<li>Salt, Black Pepper, Cumin (to taste)</li>
<li>Chili / Harissa (optional)</li>
</ul><h3 style="text-align: left;">Method</h3><div><ol style="text-align: left;"><li>Rinse and pat dry vegetables.</li>
<li>Place all vegetables on gas stop tops on high heat flame grill all vegetables, turning every few minutes until all are blackened. </li>
<li>Tomatoes will be the first to cook, it's not necessary to blacken the tomatoes completely, just enough so the skins starts coming away from the flesh. </li>
<li>Pepper, Aubergine you really need to blacken skins all over, the aubergine will start to look like a piece of coal that's burnt i.e. white in places where it's burnt so much. </li>
<li>Place Pepper and Aubergine inside plastic food bag and leave for a few minutes to steam, this will help remove skin.</li>
<li>Take Pepper and Aubergine out of the bag and remove skin from tomatoes and pepper, chop and place in small pan.</li>
<li>Cut the aubergine straight down the middle and scoop out the flesh as close to the skin as possible and place in the pan along with pepper and tomatoes, crush together with fork.</li>
<li>Add a slug of olive oil, crushed garlic, season with a pinch of salt, pepper and cumin (you can adjust later) and chili/harissa if using. Cover and cook on low heat for around 15 minutes.</li>
</ol></div><div>Serve hot or room temperature topped with more olive and chopped spring onions / toppings of choice alongside bread.</div><div><br />
</div><div><b>Tips</b>: </div><div><ul style="text-align: left;"><li>Using your fingers I find works best for removing skins, you won't be able to remove all of the char but do as much as humanely possible. It's important you do not wash the vegetables at this point or you will loose all the flavour profile you have built up.</li>
<li>Alternatively grill vegetables in oven however, i personally don't think you can ever achieve the same level of smokiness flavour.</li>
</ul></div></div>Anonymoushttp://www.blogger.com/profile/03439372444164275434noreply@blogger.com9tag:blogger.com,1999:blog-8783231675756523203.post-31304679923681694182013-11-24T21:27:00.000+00:002013-12-28T12:39:55.997+00:00Swiss / Jelly Roll<div dir="ltr" style="text-align: left;" trbidi="on">
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGAj-gR45TVax7qKfIln8x2iDIin3Cap9-i7M1M5KRw2qslVqJ7HhNZzKm6CxUjHsjGwL5zg-vRPxvPGW9mzClDXNkrimwKj4fUxEJfqS9wbO-s9znsDQ5xt3X4MndvL80FPzfl7NTVS68/s1600/IMG_20131124_102508.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span style="font-family: inherit;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGAj-gR45TVax7qKfIln8x2iDIin3Cap9-i7M1M5KRw2qslVqJ7HhNZzKm6CxUjHsjGwL5zg-vRPxvPGW9mzClDXNkrimwKj4fUxEJfqS9wbO-s9znsDQ5xt3X4MndvL80FPzfl7NTVS68/s400/IMG_20131124_102508.jpg" width="400" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: inherit;">Swiss / Jelly Roll</span><br />
<span style="font-family: inherit;"><span style="font-size: small; text-align: left;"><br />
</span> </span><br />
<div style="text-align: justify;">
<span style="font-family: inherit; font-size: small; text-align: left;">As-Salamu Alaikum, </span></div>
<span style="font-family: inherit;"><span style="font-size: small; text-align: left;"><br />
</span> </span><br />
<div style="text-align: left;">
<span style="font-family: inherit; font-size: small;">If you didn't see this pic already (instagram) or you did, here it is again this time with the addition of a rather big, not so watered down, watermark?! </span></div>
<div style="text-align: left;">
<span style="font-family: inherit; font-size: small;"><br />
</span></div>
<div style="text-align: left;">
<span style="font-family: inherit; font-size: small;">This was my first time baking a swiss / jelly roll alhamdulillah I got a soft, sugary sponge and by using apricot jam instead of a classic red berry gave it a slightly different look, yeh not so much but apricot Jam is a favourite amongst my little Algerian Brits. </span></div>
<div style="text-align: left;">
<span style="font-family: inherit; font-size: small;"><br />
</span></div>
<div style="text-align: left;">
<span style="font-family: inherit; font-size: small;">The pic was took (phone camera) the the first slice, let me tell you the spiral shape got even better further along the roll but no time for snapping when you literally have to hide it before a toddler takes it into her own hands to get another piece.</span></div>
<div style="text-align: left;">
<span style="font-family: inherit; font-size: small;"><br />
</span></div>
<div style="text-align: left;">
<span style="font-family: inherit; font-size: small;">If you want to have a go at making your very own (way better than the shop bought) head on over to <a href="http://www.thisbakergirlblogs.com/2013/07/recipe-swiss-roll-from-pink-whisk-guide.html?m=1" target="_blank">This Baker Girl Blogs: Swiss Roll From The Pink Whisk Guide To Cake Making</a> I promise if you follow those steps in her recipe you can't go wrong, inshaAllah.</span><br />
<span style="font-family: inherit;"><span style="font-size: small;"><i><br />
</i> </span><i><span style="font-size: small;">P.s. I used self raising flour because I was out of plain and it still turned out well but next time I will make sure to have some plain flour in stock because there is enough air in the whipped eggs and sugar it doesn't need an additional raising agen</span>t.</i></span></div>
</td></tr>
</tbody></table>
</div>
Anonymoushttp://www.blogger.com/profile/03439372444164275434noreply@blogger.com20tag:blogger.com,1999:blog-8783231675756523203.post-18348704244642697742013-10-23T18:05:00.000+01:002014-01-19T11:37:09.187+00:00Tahini & Chocolate Chip Cookies [vegan]<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="font-family: inherit;">As-Salamu Alaikum,</span><br />
<span style="font-family: inherit;"><br />
</span><br />
<div class="separator" style="clear: both; text-align: center;">
<span style="font-family: inherit;"><a href="http://1.bp.blogspot.com/-Ny-WheItmo0/UmjEWG_CDuI/AAAAAAAAEBw/pY2VDuRzrLQ/s1600/Tahini+%2526+Chocolate+Chip+Cookies+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-Ny-WheItmo0/UmjEWG_CDuI/AAAAAAAAEBw/pY2VDuRzrLQ/s1600/Tahini+%2526+Chocolate+Chip+Cookies+2.jpg" /></a></span></div>
<div class="separator" style="clear: both; text-align: center;">
<span style="font-family: inherit;"><br />
</span></div>
<span style="font-family: inherit;">These cookies are the best 'vegan' recipe I’ve ever tried, you do not miss the butter or eggs at all.<o:p></o:p></span><br />
<span style="font-family: inherit;"><br />
</span> <br />
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;">
<span style="font-family: inherit;">Made using Tahini; a paste made from ground hulled sesame seeds and popularly used in middle eastern dishes such as hummus, tahini has 10 main health benefits:<o:p></o:p></span></div>
<span style="font-family: inherit;"><br />
</span> <br />
<div class="MsoNormal" style="background: white; line-height: 15pt; margin: 0cm 0cm 10pt 18.75pt; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list 36.0pt; text-indent: -18pt;">
<!--[if !supportLists]--><span style="color: black; font-family: inherit;"><span style="color: #333333; font-size: 10.5pt; mso-bidi-font-family: "Source Sans Pro"; mso-fareast-font-family: "Source Sans Pro";"><span style="mso-list: Ignore;">1.<span style="font-size: 7pt; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"> </span></span></span><!--[endif]--><span style="color: #333333; font-size: 10.5pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">It’s rich in minerals such as phosphorus, lecithin, </span><span style="color: #82aed7; font-size: 10.5pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">magnesium</span><span style="color: #333333; font-size: 10.5pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">, potassium and iron. <o:p></o:p></span></span></div>
<span style="color: black; font-family: inherit;"> </span><br />
<div class="MsoNormal" style="background: white; line-height: 15pt; margin: 0cm 0cm 10pt 18.75pt; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list 36.0pt; text-indent: -18pt;">
<!--[if !supportLists]--><span style="color: black; font-family: inherit;"><span style="color: #333333; font-size: 10.5pt; mso-bidi-font-family: "Source Sans Pro"; mso-fareast-font-family: "Source Sans Pro";"><span style="mso-list: Ignore;">2.<span style="font-size: 7pt; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"> </span></span></span><!--[endif]--><span style="color: #333333; font-size: 10.5pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">It's a good source of Methionine, which aids in liver </span><span style="color: #82aed7; font-size: 10.5pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">detoxification</span><span style="color: #333333; font-size: 10.5pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">. <o:p></o:p></span></span></div>
<span style="color: black; font-family: inherit;"> </span><br />
<div class="MsoNormal" style="background: white; line-height: 15pt; margin: 0cm 0cm 10pt 18.75pt; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list 36.0pt; text-indent: -18pt;">
<!--[if !supportLists]--><span style="color: black; font-family: inherit;"><span style="color: #333333; font-size: 10.5pt; mso-bidi-font-family: "Source Sans Pro"; mso-fareast-font-family: "Source Sans Pro";"><span style="mso-list: Ignore;">3.<span style="font-size: 7pt; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"> </span></span></span><!--[endif]--><span style="color: #333333; font-size: 10.5pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">It’s one of the best sources of calcium out there. <o:p></o:p></span></span></div>
<span style="color: black; font-family: inherit;"> </span><br />
<div class="MsoNormal" style="background: white; line-height: 15pt; margin: 0cm 0cm 10pt 18.75pt; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list 36.0pt; text-indent: -18pt;">
<!--[if !supportLists]--><span style="color: black; font-family: inherit;"><span style="color: #333333; font-size: 10.5pt; mso-bidi-font-family: "Source Sans Pro"; mso-fareast-font-family: "Source Sans Pro";"><span style="mso-list: Ignore;">4.<span style="font-size: 7pt; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"> </span></span></span><!--[endif]--><span style="color: #333333; font-size: 10.5pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">It’s high in vitamin E and vitamins B1, B2, B3, B5 and B15. <o:p></o:p></span></span></div>
<span style="color: black; font-family: inherit;"> </span><br />
<div class="MsoNormal" style="background: white; line-height: 15pt; margin: 0cm 0cm 10pt 18.75pt; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list 36.0pt; text-indent: -18pt;">
<!--[if !supportLists]--><span style="color: black; font-family: inherit;"><span style="color: #333333; font-size: 10.5pt; mso-bidi-font-family: "Source Sans Pro"; mso-fareast-font-family: "Source Sans Pro";"><span style="mso-list: Ignore;">5.<span style="font-size: 7pt; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"> </span></span></span><!--[endif]--><span style="color: #333333; font-size: 10.5pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">Helps to promote healthy cell growth. <o:p></o:p></span></span></div>
<span style="color: black; font-family: inherit;"> </span><br />
<div class="MsoNormal" style="background: white; line-height: 15pt; margin: 0cm 0cm 10pt 18.75pt; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list 36.0pt; text-indent: -18pt;">
<!--[if !supportLists]--><span style="color: black; font-family: inherit;"><span style="color: #333333; font-size: 10.5pt; mso-bidi-font-family: "Source Sans Pro"; mso-fareast-font-family: "Source Sans Pro";"><span style="mso-list: Ignore;">6.<span style="font-size: 7pt; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"> </span></span></span><!--[endif]--><span style="color: #333333; font-size: 10.5pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">Prevent anemia. <o:p></o:p></span></span></div>
<span style="color: black; font-family: inherit;"> </span><br />
<div class="MsoNormal" style="background: white; line-height: 15pt; margin: 0cm 0cm 10pt 18.75pt; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list 36.0pt; text-indent: -18pt;">
<!--[if !supportLists]--><span style="color: black; font-family: inherit;"><span style="color: #333333; font-size: 10.5pt; mso-bidi-font-family: "Source Sans Pro"; mso-fareast-font-family: "Source Sans Pro";"><span style="mso-list: Ignore;">7.<span style="font-size: 7pt; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"> </span></span></span><!--[endif]--><span style="color: #333333; font-size: 10.5pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">Helps to maintain healthy skin and muscle tone. <o:p></o:p></span></span></div>
<span style="color: black; font-family: inherit;"> </span><br />
<div class="MsoNormal" style="background: white; line-height: 15pt; margin: 0cm 0cm 10pt 18.75pt; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list 36.0pt; text-indent: -18pt;">
<!--[if !supportLists]--><span style="color: black; font-family: inherit;"><span style="color: #333333; font-size: 10.5pt; mso-bidi-font-family: "Source Sans Pro"; mso-fareast-font-family: "Source Sans Pro";"><span style="mso-list: Ignore;">8.<span style="font-size: 7pt; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"> </span></span></span><!--[endif]--><span style="color: #333333; font-size: 10.5pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">It has 20% complete protein, making it a higher protein source than most nuts. <o:p></o:p></span></span></div>
<span style="color: black; font-family: inherit;"> </span><br />
<div class="MsoNormal" style="background: white; line-height: 15pt; margin: 0cm 0cm 10pt 18.75pt; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list 36.0pt; text-indent: -18pt;">
<!--[if !supportLists]--><span style="color: black; font-family: inherit;"><span style="color: #333333; font-size: 10.5pt; mso-bidi-font-family: "Source Sans Pro"; mso-fareast-font-family: "Source Sans Pro";"><span style="mso-list: Ignore;">9.<span style="font-size: 7pt; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"> </span></span></span><!--[endif]--><span style="color: #333333; font-size: 10.5pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">It's easy for your body to digest because of its high alkaline mineral content, which is great for assisting in weight loss. <o:p></o:p></span></span></div>
<span style="color: black; font-family: inherit;"> </span><br />
<div class="MsoNormal" style="background: white; line-height: 15pt; margin: 0cm 0cm 10pt 18.75pt; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list 36.0pt; text-indent: -18pt;">
<!--[if !supportLists]--><span style="color: black; font-family: inherit;"><span style="color: #333333; font-size: 10.5pt; mso-bidi-font-family: "Source Sans Pro"; mso-fareast-font-family: "Source Sans Pro";"><span style="mso-list: Ignore;">10.<span style="font-size: 7pt; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"> </span></span></span><!--[endif]--><span style="color: #333333; font-size: 10.5pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">It is high in unsaturated fat (good fat!)<o:p></o:p></span></span></div>
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<span style="color: #333333; font-size: 10.5pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"><span style="color: black; font-family: inherit;">Source <a href="http://www.mindbodygreen.com/0-6997/10-Reasons-to-Eat-Tahini.html">http://www.mindbodygreen.com/0-6997/10-Reasons-to-Eat-Tahini.html</a></span></span></div>
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<span style="font-family: inherit;">Tahini is an acquired taste but throw in sugar and you can pretty much get everyone loving it, hence why Turkish halwa/halva is so popular but wow throw in chocolate chips and you have something your taste buds won’t be able to resist hence, I advise you make a double batch and share them with your friends/family immediately.</span><br />
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<span style="font-family: inherit;">To give these cookies a true taste of north Africa I added a tablespoon of orange blossom water which worked well with the bitter dark chocolate and offset the sweet caramel taste from the unrefined brown sugar but if you want to sure you can leave it out, you can use some vanilla as per the <a href="http://hellyeahitsvegan.com/tahini-chocolate-chip-cookies/" target="_blank">original recipe</a> or even rose water would still work but just remember with flavoured waters a little goes a long way by no means do you have to use a tablespoon it’s all down to personal preference and as most flavourings out there they are of different strengths so experiment.<o:p></o:p></span></div>
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<span style="font-family: inherit;">You will adore these soft, dense and satisfyingly chewy cookies, they can even be slightly crisp on the edges if you bake them long enough.<o:p></o:p></span></div>
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<a href="http://4.bp.blogspot.com/-vkjHrZcPSps/Umfh8NUOCCI/AAAAAAAAEBI/bxD_ltezkjw/s1600/Halal+Tahini+%2526+Chocolate+Chip+Cookies.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit;"><img border="0" src="http://4.bp.blogspot.com/-vkjHrZcPSps/Umfh8NUOCCI/AAAAAAAAEBI/bxD_ltezkjw/s1600/Halal+Tahini+%2526+Chocolate+Chip+Cookies.jpg" /></span></a></div>
<span style="font-family: inherit;">I don’t know about you but I prefer cookies just a tad under baked (cookie= scant 1/4 cup bake 8-9 minutes) and with no egg in the recipe no worries of giving anyone food poisoning, big + </span></div>
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<a href="http://4.bp.blogspot.com/-tGRh6xh5Bpc/Umfh8LxTbDI/AAAAAAAAEBI/lbwKNjZp7Dw/s1600/Tahini+%2526+Chocolate+Chip+Cookies+Recipe.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit;"><img border="0" src="http://4.bp.blogspot.com/-tGRh6xh5Bpc/Umfh8LxTbDI/AAAAAAAAEBI/lbwKNjZp7Dw/s1600/Tahini+%2526+Chocolate+Chip+Cookies+Recipe.jpg" /></span></a></div>
<span style="font-family: inherit;">As I bake to inshaAllah please all, husband gets his with golden edges (cookie = scant 1/4 cup bake 10 minutes) <o:p></o:p></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvW5E77udF6JceIKmAwObfMdjsQ7gphPpWmvr8BkEChSvOmgEYLHtyo3wBj35jodq2qVmmvL9HagaXACtOkd-0IuOtbo9eSUdW4YSsy5XZAsWxzviuEuaev9mYvwZNowE94VBkmaG8vc1n/s1600/Tahini+%2526+Chocolate+Chip+Cookies.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvW5E77udF6JceIKmAwObfMdjsQ7gphPpWmvr8BkEChSvOmgEYLHtyo3wBj35jodq2qVmmvL9HagaXACtOkd-0IuOtbo9eSUdW4YSsy5XZAsWxzviuEuaev9mYvwZNowE94VBkmaG8vc1n/s1600/Tahini+%2526+Chocolate+Chip+Cookies.jpg" /></span></a></div>
<span style="font-family: inherit;"><span style="mso-spacerun: yes;"> </span>I even made slightly smaller ones for the kids ( cookie = 2 tbsp bake 7-8minutes) not that they are happier having smaller ones...</span></div>
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<span style="font-family: inherit;">I used <a href="http://www.chocolatetradingco.com/buy/callebaut-dark-chocolate-chips-53?by=cat&c=952&o=2&pz=30&p=1&f=2187"><span style="color: #0563c1;">53% dark chocolate chips</span></a> <span style="mso-spacerun: yes;"> </span>in my cookies which I purchased from <a href="http://www.chocolatetradingco.com/"><span style="color: #0563c1;">Chocolate Trading Company</span></a>, it’s a great site for everyone with lots of details and ingredients list you are bound to find a chocolate or 2 to suit you. Of course, being Muslim I advise you choose those containing no alcohol. <o:p></o:p></span></div>
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<span style="font-family: inherit;">What is your favourite type of cookie/biscuit?</span></div>
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<span style="font-family: inherit;">Tahini & Chocolate Chip Cookies</span></h2>
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<span style="font-family: inherit;">adapted slightly from <a href="http://hellyeahitsvegan.com/tahini-chocolate-chip-cookies/" target="_blank">here</a></span></div>
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<span style="font-family: inherit;">Makes around 12-18 (depending on size, see below)</span><br />
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1cup =250ml (British Standard)</span></div>
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<li class="ingredient" itemprop="ingredients"><span style="font-family: inherit;">¼ c caster sugar</span></li>
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<li class="ingredient" itemprop="ingredients"><span style="font-family: inherit;">¾ c unrefined light brown sugar (I used muscovado), packed.</span></li>
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<li class="ingredient" itemprop="ingredients"><span style="font-family: inherit;">⅔ c tahini (stir well before measuring)</span></li>
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<li class="ingredient" itemprop="ingredients"><span style="font-family: inherit;">¼ c vegan margarine </span></li>
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<li class="ingredient" itemprop="ingredients"><span style="font-family: inherit;">¼ c made up of 1 tbsp orange blossom water and water.</span></li>
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<li class="ingredient" itemprop="ingredients"><span style="font-family: inherit;">1½ c plain flour</span></li>
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<li class="ingredient" itemprop="ingredients"><span style="font-family: inherit;">½ tsp baking soda</span></li>
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<li class="ingredient" itemprop="ingredients"><span style="font-family: inherit;">½ tsp salt</span></li>
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<li class="ingredient" itemprop="ingredients"><span style="font-family: inherit;">¾ c chocolate chips</span></li>
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<span style="font-family: inherit;">Method</span></h3>
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<li class="instruction" itemprop="recipeInstructions"><span style="font-family: inherit;">Preheat oven to 375F/190C/170C Fan</span></li>
<li class="instruction" itemprop="recipeInstructions"><span style="font-family: inherit;">Line a cookie sheet with foil.</span></li>
<li class="instruction" itemprop="recipeInstructions"><span style="font-family: inherit;">In a large mixing bowl, cream together sugars, tahini, margarine.</span></li>
<li class="instruction" itemprop="recipeInstructions"><span style="font-family: inherit;">Beat in water and any flavourings you wish to add.</span></li>
<li class="instruction" itemprop="recipeInstructions"><span style="font-family: inherit;">In a small mixing bowl, sift together flour, baking soda, and salt.</span></li>
<li class="instruction" itemprop="recipeInstructions"><span style="font-family: inherit;">Add dry mixture to wet; beat to combine. Dough will be stiff but not dry.</span></li>
<li class="instruction" itemprop="recipeInstructions"><span style="font-family: inherit;">Fold in chocolate chips.</span></li>
<li class="instruction" itemprop="recipeInstructions"><span style="font-family: inherit;">Using an ice cream scoop (about a scant ¼ cup), place 6 balls of dough on a cookie sheet or using 2 tablespoons of dough per cookie, place 8-10 balls of dough on a cookie sheet.</span></li>
<li class="instruction" itemprop="recipeInstructions"><span style="font-family: inherit;">Flatten balls to desired cookie thickness, mine were about 1/4-1/2cm thick.</span></li>
<li class="instruction" itemprop="recipeInstructions"><span style="font-family: inherit;">Bake between 7-10 minutes (see post for more details)</span></li>
<li class="instruction" itemprop="recipeInstructions"><span style="font-family: inherit;">Let cool on cookie sheet for a few minutes before transferring to a cooling rack to cool completely.</span></li>
<li class="instruction" itemprop="recipeInstructions"><span style="font-family: inherit;">Store in sealed container or cookie jar. Best eaten within 3days.</span></li>
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<span style="font-family: inherit;"><span style="font-family: inherit;">*Disclosure: I wasn’t asked or paid to advertise any company in this pos</span>t, all opinions are my own. </span><span style="font-family: Calibri;"><o:p></o:p></span><br />
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<span style="font-family: inherit;"><b>Please note, after a <a href="http://thetealtadjine.blogspot.co.uk/" target="_blank">friend</a> tried this recipe using butter (instead of margarine) she found the cookies to be too dry. this might be due to a number of things i.e. the tahini being too thick, measuring inaccurately etc, therefore if you want to make this recipe non vegan please by all means go ahead use butter but if you find the mixture too dry you can add/beat in 1 egg or add more water to get the consistency right.</b></span></div>
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Anonymoushttp://www.blogger.com/profile/03439372444164275434noreply@blogger.com17tag:blogger.com,1999:blog-8783231675756523203.post-80906636878070069992013-09-30T08:29:00.000+01:002013-12-17T21:21:17.072+00:00Dreamlike Shortbread Biscuits <div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: "Trebuchet MS", sans-serif;">As-Salamu Alaikum sisters, greetings dear reader,</span></div>
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<span style="font-family: "Trebuchet MS", sans-serif;">The recipe I followed for this delicious dreamlike shortbread was taken from Lorraine Pascales baking made 'easy' series and let me tell you it is just that, easy.</span></div>
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<a href="http://2.bp.blogspot.com/-XzyrB3_waF4/UkhPDpl8OoI/AAAAAAAAD8s/8rg9BhLLe3w/s1600/shortbread1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: "Trebuchet MS", sans-serif;"><img border="0" height="320" src="http://2.bp.blogspot.com/-XzyrB3_waF4/UkhPDpl8OoI/AAAAAAAAD8s/8rg9BhLLe3w/s320/shortbread1.jpg" width="269" /></span></a></div>
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<a href="http://2.bp.blogspot.com/-1E7mo_vT2PE/UkhPDyU1gXI/AAAAAAAAD8s/bKTvZCpN3rk/s1600/shortbread2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: "Trebuchet MS", sans-serif;"><img border="0" height="320" src="http://2.bp.blogspot.com/-1E7mo_vT2PE/UkhPDyU1gXI/AAAAAAAAD8s/bKTvZCpN3rk/s320/shortbread2.jpg" width="315" /></span></a></div>
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<span style="font-family: "Trebuchet MS", sans-serif;">3 standard ingredients of shortbread are butter, sugar and flour however, the addition of rice flour I feel gives shortbread a better sandy texture. If you haven't got rice flour to hand then i've read fine semolina can be used instead. </span><br />
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<span style="font-family: "Trebuchet MS", sans-serif;">Some recipes out there call for corn flour although I'm not sure if this can be used as a direct rice flour substitute it does seem more plausible to me than fine semolina, as corn flour and rice flour have a more similar texture. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixICjmsbel13SGbYclVZ3wnhS0cjI-7B-u-a2UhG255q9qPTYaL1nw0MUIGVk5JFFqNUDdeUVts3-EWFmSd2-AoXuGHq4i_LtERxfqsFV_hIyXctPzDXVLN4q10gLunecmKACUUPDWNjrL/s1600/shortbread3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: "Trebuchet MS", sans-serif;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixICjmsbel13SGbYclVZ3wnhS0cjI-7B-u-a2UhG255q9qPTYaL1nw0MUIGVk5JFFqNUDdeUVts3-EWFmSd2-AoXuGHq4i_LtERxfqsFV_hIyXctPzDXVLN4q10gLunecmKACUUPDWNjrL/s320/shortbread3.jpg" width="278" /></span></a></div>
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<span style="font-family: "Trebuchet MS", sans-serif;">You can't go wrong with Lorraines simple instructions for making and decorating, get a fork and your pinchy fingers ready! Rich, crumbly and melt in your mouth goodness, Lorraine gives suggestions on how to give your shortbread a little flavour oomph with citrus zest or stem ginger! For full recipe click </span><a href="http://www.bbc.co.uk/food/recipes/dreamlike_shortbread_99343" target="_blank"><span style="font-family: "Trebuchet MS", sans-serif;">here</span></a></div>
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<span style="font-family: "Trebuchet MS", sans-serif;">P.S. I forgot to sprinkle caster sugar over the shortbread once it had baked, but don't worry if you make that mistake / choice it is definitely sweet enough without it</span></div>
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<span style="font-family: "Trebuchet MS", sans-serif;">P.P.S. Oh i almost forgot shortbread goes well with a nice cup of tea / coffee and don't mind any crumbs etc on the floor (yes that is my carpet lol) I had an excuse for not vacuuming that <strike>morning</strike> day... you guessed it I'd been baking shortbread......!</span></div>
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<a href="http://3.bp.blogspot.com/-5b6vmtN29q4/UkhPGex66fI/AAAAAAAAD80/yWmQTXENEOE/s1600/shortbread4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://3.bp.blogspot.com/-5b6vmtN29q4/UkhPGex66fI/AAAAAAAAD80/yWmQTXENEOE/s640/shortbread4.jpg" width="480" /></a></div>
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<span style="font-family: "Trebuchet MS", sans-serif;"> Now I'm thinking of making..... millionaires shortbread, inshaAllah</span></div>
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Anonymoushttp://www.blogger.com/profile/03439372444164275434noreply@blogger.com15tag:blogger.com,1999:blog-8783231675756523203.post-90563562169627473682013-09-24T06:57:00.000+01:002013-09-24T06:57:04.001+01:00Bakers Anonymous - for those of us who are addicted to butter, sugar and flour<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="font-family: "Trebuchet MS", sans-serif;">As-Salamu Alaikum,</span><br />
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<a href="http://2.bp.blogspot.com/-eMBoka3nrGU/UkEl1Gdv4KI/AAAAAAAAD5g/GRMTd-nRw3I/s1600/GBBOBakeAlong.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: "Trebuchet MS", sans-serif;"><img border="0" height="218" src="http://2.bp.blogspot.com/-eMBoka3nrGU/UkEl1Gdv4KI/AAAAAAAAD5g/GRMTd-nRw3I/s320/GBBOBakeAlong.jpg" width="320" /></span></a></div>
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<span style="font-family: "Trebuchet MS", sans-serif;">If you are mad about baking and The Great British Bake Off please do follow/join this great little blog I stumbled upon named</span><a href="http://bakersanonymous.com/" target="_blank"><span style="font-family: "Trebuchet MS", sans-serif;"> Bakers anonymous</span></a><span style="font-family: "Trebuchet MS", sans-serif;"> </span><br />
<span style="font-family: "Trebuchet MS", sans-serif;"></span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">Bakers anonymous are having a GBBO bake along, yippee! come and share photos of that Cake, Pie, Petit Fours, Biscuit Tower etc. made from or inspired by the show. </span><br />
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<span style="font-family: "Trebuchet MS", sans-serif;"><strong>Spoiler:-</strong> It's sweet dough week on tonight's GBBO, I can't wait......can you?</span></div>
Anonymoushttp://www.blogger.com/profile/03439372444164275434noreply@blogger.com4tag:blogger.com,1999:blog-8783231675756523203.post-85629199363283239182013-09-12T18:05:00.000+01:002013-09-12T19:24:46.268+01:00'Angel' Food Cake With Lemon Curd #GBBO<div dir="ltr" style="text-align: left;" trbidi="on">
As-Salamu Alaikum,<br />
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<a href="http://3.bp.blogspot.com/-Sjm4pz3R5gc/Ui3oGL4LmCI/AAAAAAAAD4Y/zqosm27pdOA/s1600/The+Great+British+Bake+Off+Angel+Food+Cake+With+Lemon+Curd+Recipe.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://3.bp.blogspot.com/-Sjm4pz3R5gc/Ui3oGL4LmCI/AAAAAAAAD4Y/zqosm27pdOA/s640/The+Great+British+Bake+Off+Angel+Food+Cake+With+Lemon+Curd+Recipe.jpg" width="480" /></a></div>
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Angel food cake with lemon curd is a <strong>must bake</strong> from this years series of <a href="http://thegreatbritishbakeoff.co.uk/" target="_blank">The Great British Bake Off</a><br />
It was given to the Bakers by Paul and Mary as their first <em>technical </em>challenge. Needless to say really, this is not an easy recipe for a novice baker to attempt however with a little know how (<a href="http://www.thekitchn.com/a-visual-guide-soft-peaks-firm-115557" target="_blank">different stages of whipping egg whites</a>, <a href="http://www.pinterest.com/pin/262897696971069568/" target="_blank">how to make an angel food cake</a>) and the right equipment (<a href="http://www.cakecraftworld.co.uk/shop/products/id/dex17841421.htm" target="_blank">tube pan</a>, <a href="http://www.ebay.co.uk/itm/like/300816328526?showlimghlp=true&lpid=92&device=c&adtype=pla&crdt=0&ff3=1&ff11=ICEP3.0.0&ff12=67&ff13=80&ff14=92&ff19=0" target="_blank">egg separator</a>, stand mixer or equivalent) it can make your experience a whole lot easier, trust me.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4u4rXgIqsQsXr161ryaMtQBXutRpvoP5w9pHq6jGK9QfOisk8hhshoh6Jk5f4jlvg-vuh5dkv9p8JM4ghXq3Lzcf00GFMSTSTdtg_D1mJEcZiHpEfR7huZ_1PDzGyL8y2vTf7xmIU6IuH/s1600/Angel+Cake.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4u4rXgIqsQsXr161ryaMtQBXutRpvoP5w9pHq6jGK9QfOisk8hhshoh6Jk5f4jlvg-vuh5dkv9p8JM4ghXq3Lzcf00GFMSTSTdtg_D1mJEcZiHpEfR7huZ_1PDzGyL8y2vTf7xmIU6IuH/s640/Angel+Cake.jpg" width="640" /></a>'Angel' food cake is an American light sponge cake. Made from whisking egg whites, cream of tartar and any flavourings together to soft peak stage and then slowly adding sugar to form a firm, not stiff meringue. The job is done after gently folding in plain/cake flour along with more sugar, easy?!<br />
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One great tip when separating eggs, is to do them 1 by 1 in another bowl first before adding each yolk free white to your main bowl, that way you will avoid that 1 broken yolk spoiling all your whites. At the very most you will loose 1 egg white maybe 2 if your like me and forget to put your egg white in the mixing bowl before separating another egg.<br />
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Baking in an <strong>ungreased</strong> tube pan is very important so that the cake can cling to the sides of the pan this helps it rise plus the tube in the centre helps cook the cake evenly. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgA0a87IbC9_OdfCdyMziPZuOYnCs69cpWEoI56GSUqfeS8PfcVB188InKerrPcNNLiVtc-C38PTceIQQNO0h23NyfV9EEvfm8zlRgIseXoje4TBMRbd_vb-nE1w_dLEGXJ5i8Une4Dgdcz/s1600/Angel+Cake+With+Lemon+Curd+Great+British+Bake+Off+Recipe.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgA0a87IbC9_OdfCdyMziPZuOYnCs69cpWEoI56GSUqfeS8PfcVB188InKerrPcNNLiVtc-C38PTceIQQNO0h23NyfV9EEvfm8zlRgIseXoje4TBMRbd_vb-nE1w_dLEGXJ5i8Une4Dgdcz/s640/Angel+Cake+With+Lemon+Curd+Great+British+Bake+Off+Recipe.jpg" width="640" /></a></div>
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Always, always, once your cake has baked turn the pan upside down as you do with a <a href="http://athomewithasmaa.blogspot.co.uk/2013/04/my-first-chiffon-cake-peppermint.html" target="_blank">chiffon cake</a>, this prevents the cake from falling in on itself and don't worry it is very unlikely your cake will fall out because you didn't butter your pan remember?<br />
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This is not my first time making an Angel food cake but the second. My first attempt was barely edible, not only did I not use a tube pan but I didn't fold in my flour thoroughly so don't do as I did and be patient when folding in your flour, don't worry you won't loose all the air you built up in your meringue if you are gentle just try to work fairly quick, lets say within 5 minutes.<br />
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Well they didn't really let this all American cake go out there without putting something British all over it, yes whipped cream but I was thinking more of Lemon Curd. Yes I did my research Fruit Curd originated in England back in the late 19th early 20th Century.<br />
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Egg yolks that are leftover from separating go into a pan with sugar, lemon juice and zest to make your very own, far better than shop bought lemon curd.<br />
Sweet and Sour and Smooth (from the addition of Butter) you will produce more than enough curd to decorate the cake, so you can eat the rest as I did by the spoonful or use as a filling for cupcakes and I sometimes even spread it on toast!<br />
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<a href="http://4.bp.blogspot.com/-YpgBCwZP15E/Ui3oDsv3SJI/AAAAAAAAD4Y/4UsWw5sr658/s1600/Angel+Cake+With+Lemon+Curd.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="http://4.bp.blogspot.com/-YpgBCwZP15E/Ui3oDsv3SJI/AAAAAAAAD4Y/4UsWw5sr658/s640/Angel+Cake+With+Lemon+Curd.jpg" width="640" /></a></div>
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Creamy, Light, Sweet and Citrus this cake you can Bake at home for everyday and that special occasion.<br />
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Passion fruit is called for to also top the cake, I couldn't get my hands on any but I feel raspberries would make a nice alternative.<br />
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For the full recipe click<a href="http://www.bbc.co.uk/food/recipes/angel_food_cake_with_04002" target="_blank"> here</a><br />
* I used a 9inch tube pan instead of the 10inch called for in the recipe<br />
** I didn't use cream of tartar to stabilise my egg whites (makes them whip better) but if you want to I recommend the dr. oetker brand as it is made from unfermented grapes.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDRzp-DQ7nUnBcr2xZ3EKbeGUa4PzXjvDrDVBregBiToVF8JI2HYNcDkSo_RdlE7uaYX-3MH4r_n1JUw7orGSTV4iPjQpsliNrq35EuADrKD2VJUINfUlKKMuoQfypl-rK-7voFVUi2dae/s1600/Great+British+Bake+Off+Angel+Food+Cake+With+Lemon+Curd.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDRzp-DQ7nUnBcr2xZ3EKbeGUa4PzXjvDrDVBregBiToVF8JI2HYNcDkSo_RdlE7uaYX-3MH4r_n1JUw7orGSTV4iPjQpsliNrq35EuADrKD2VJUINfUlKKMuoQfypl-rK-7voFVUi2dae/s640/Great+British+Bake+Off+Angel+Food+Cake+With+Lemon+Curd.jpg" width="480" /></a></div>
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Anonymoushttp://www.blogger.com/profile/03439372444164275434noreply@blogger.com11tag:blogger.com,1999:blog-8783231675756523203.post-30711190342933023062013-08-25T18:15:00.001+01:002013-08-25T18:16:59.472+01:00Google+ Comments<div dir="ltr" style="text-align: left;" trbidi="on">
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Asalamu Alaikum Sisters, Hello everyone</div>
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My apologies for all of you who have commented on my blog posts in recent months without receiving a response from me, you see old blogger was better as I would receive an email or at least a notification in my dashboard letting me know I had a new comment.</div>
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google+ is great for social networking BUT if your like me and don't check yours every day, you miss comments on your blog posts and I hate not feeling connected with my readers which is why ive decided to remove google+ comments and go old skool again.</div>
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Until next post fee amanillah <3</div>
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Anonymoushttp://www.blogger.com/profile/03439372444164275434noreply@blogger.com6tag:blogger.com,1999:blog-8783231675756523203.post-28533561510420571972013-08-22T16:34:00.001+01:002013-08-23T14:46:31.989+01:00Algerian Karantita <div dir="ltr" style="text-align: left;" trbidi="on">
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Asalamu alaikum sisters & hello everyone.<br />
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Many of you may already know I recently moved home, i've been super busy packing, unpacking plus with a new born on board everything or rather I have taken a back seat and not just stopped blogging about baking but baking entirely BUT now <a href="http://www.bbc.co.uk/programmes/b013pqnm" target="_blank">Great British Bake Off</a> is BACK so am I.<br />
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Today I present you with a typical street food of my husband's home country Algeria. <br />
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Karantita a savoury sandwich filling usually accompanied with a dash of harissa/hot pepper paste, it's really hard to resist.<br />
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Texture: similar to quiche with a wobble and without the crust. <br />
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Taste: SAVOURY and the perfect alternative to any meat in a sandwich!<br />
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Made from chickpea/gram flour it's high in protein plus the high salt & fat content from the oil makes it....rich!<br />
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The recipe is pretty much the same as the original (i reduced salt content a smidge) one which by umm aminah which you can find in <a href="http://www.amazon.co.uk/A-taste-Algeria-Algerian-Action/dp/190909305X/ref=sr_1_1?ie=UTF8&qid=1355691424&sr=8-1" target="_blank">A Taste Of Algeria cookbook</a>.<br />
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Should you wish to purchase a copy you will find an array of Algerian classic recipes you won't be dissapointed and all proceeds from the sale of this cookbook go to supporting the ongoing charity <a href="http://www.algerianaction.co.uk/" target="_blank">Algerian Action</a> which has been assisting families in Algeria since 2007.</div>
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<a href="http://lh3.ggpht.com/-sZ1p-lWGhM0/UhYq0mq-oiI/AAAAAAAAD1o/awydCRbVL1A/s1600/IMG_20130821_180020_wm.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://lh3.ggpht.com/-sZ1p-lWGhM0/UhYq0mq-oiI/AAAAAAAAD1o/awydCRbVL1A/s640/IMG_20130821_180020_wm.jpg" /></a>KARANTITA</h2>
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Savoury chickpea flour tart/sandwich filling</div>
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Ingredients</h3>
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240grams Chickpea / Gram Flour<br />
950ml Water <br />
120ml oil olive oil or sunflower oil<br />
1 large Egg (i used a duck egg but a hen egg will work just as well) <br />
3/4tbsp Salt (it seems too much but i've reduced the amount from the original 1tbsp)<br />
1/4tsp black pepper<br />
1/4tsp ground cumin</div>
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Method</h3>
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Pre-heat oven to 160C. Butter a 28cmX22cm baking tin (you can use any shape, size you like but remember to adjust the cooking time accordingly)<br />
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Crack the egg into a bowl and lightly whisk, set aside.<br />
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Sieve flour, salt and black pepper into a large bowl and then place contents into a blender, Add oil and water, on with the lid and blend on high for 1-2minutes. <br />
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Pour contents steadily into baking tin and top with whisked egg. Sprinkle top with ground cumin and place on rack in centre of oven and cook for 25-35minutes or until the karantita has a golden crust top and is just set, it will have a slight wobble. <br />
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Take out of the oven, cut into portions and serve alongside a salad or as a sandwich filling. Can be enjoyed cold but most prefer it fresh and warm from the oven.</div>
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Anonymoushttp://www.blogger.com/profile/03439372444164275434noreply@blogger.com2tag:blogger.com,1999:blog-8783231675756523203.post-43028155111542369842013-06-28T22:02:00.001+01:002013-06-28T22:02:38.567+01:00Follow my blog with Bloglovin<div dir="ltr" style="text-align: left;" trbidi="on">
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Anonymoushttp://www.blogger.com/profile/03439372444164275434noreply@blogger.com0tag:blogger.com,1999:blog-8783231675756523203.post-25023684941992792642013-06-22T22:09:00.002+01:002013-06-23T12:38:25.429+01:00Algerian Tamina: Toasted Semolina & Honey Dessert <div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="http://4.bp.blogspot.com/-TC5ePcfwt1Q/UcQ1-kT2QmI/AAAAAAAADvA/aZH52nQ3eY0/s1600/algerian+tamina.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="480" src="http://4.bp.blogspot.com/-TC5ePcfwt1Q/UcQ1-kT2QmI/AAAAAAAADvA/aZH52nQ3eY0/s640/algerian+tamina.jpg" width="640" /></a></div>
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<strong>As-Salamu Alaikum / Peace be upon you</strong> Sister and Hello dear reader,<br />
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Tamina is a very old Algerian recipe served usually to celebrate the birth of a new baby but can be made an enjoyed all year round especially when desiring something super sweet. <br />
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It just so happens mashaAllah / as God willed, I gave birth little over a week ago to my third child, Zayd, he and I are both doing well Alhamdulillah/All praise and thanks be to God so I thought it would be a good idea to share this recipe on the blog.<br />
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<a href="http://1.bp.blogspot.com/-WV23UKMsB4c/UcQ19r02weI/AAAAAAAADvA/a2vqQYwk0Gk/s1600/Tamina+Algerian.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://1.bp.blogspot.com/-WV23UKMsB4c/UcQ19r02weI/AAAAAAAADvA/a2vqQYwk0Gk/s640/Tamina+Algerian.jpg" width="480" /></a></div>
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I am no expert on breastfeeding however, I've certainly found that consuming Semolina either in this dessert form or bread such as <a href="http://athomewithasmaa.blogspot.co.uk/2013/04/my-take-on-algerian-kesra.html" target="_blank">Kesra</a> increases my milk production, so for all you breastfeeding mothers who are struggling in those first few days after birth, you have more than 1 child to feed or you just want to increase your milk production for those growth spurts your little one goes through, This dessert is something I would recommend you try.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4pd3ppB2EKDZOYQ8VD605cQfoI_h5gUQi0jnSZzaX9I7qfWs3glhrK3O_7fIGDHlLXCT0bugVD47ryEX0tnC4bCYP-Q5u61HeX8-FCJ6YKk8f381AoDv8rQOn9yol8ot9O50vWo-DwyeD/s1600/Dairy+Free+Pure+Soya+Spread.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4pd3ppB2EKDZOYQ8VD605cQfoI_h5gUQi0jnSZzaX9I7qfWs3glhrK3O_7fIGDHlLXCT0bugVD47ryEX0tnC4bCYP-Q5u61HeX8-FCJ6YKk8f381AoDv8rQOn9yol8ot9O50vWo-DwyeD/s640/Dairy+Free+Pure+Soya+Spread.jpg" width="640" /></a>My version of this Algerian classic is by no means the authentic Algerian Tamina recipe. I have used a dairy free substitute in place of butter in order for my 2year old daughter (has dairy allergy) to be able to enjoy this dessert along with the rest of the family but I really think it tastes just as good if not better as it is a little dare I say, healthier! <br />
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Tamina </h2>
Adapted from <a href="http://www.la-cuisine-de-mes-racines.com/article-tamina-67218206.html" target="_blank">here</a><br />
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Ingredients</h3>
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500 grams Coarse Semolina</div>
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250 grams Butter or Vegan Margarine as the one pictured above</div>
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250 grams Runny Honey</div>
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2 tablespoons Orange Blossom Water </div>
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Almonds, Sugar decorations to decorate (optional)</div>
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Method </h3>
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Add semolina to a large non stick frying pan / skillet and turn on the heat to high, constantly stir the semolina grains to avoid burning. <br />
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You want to toast the semolina until it's the same colour as sand it will take anyway between 10-20 minutes, once you smell the semolina toasting you may want to reduce the heat to medium/low so that you have more control i.e. that it doesn't burn and don't forget you can always pre-heat your frying pan which would reduce the time it takes to toast the semolina just I prefer or feel more at ease to bring the pan up to heat along with the semolina inside. <br />
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Once your semolina as toasted transfer into a large bowl and set aside. </div>
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Melt the butter/vegan margarine in the frying pan.<br />
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Add the Honey </div>
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<a href="http://2.bp.blogspot.com/-gXKTWnGTP50/UcQ10xpaOaI/AAAAAAAADvA/zJz-C0qDKN4/s1600/Tamina+-+Honey.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="480" src="http://2.bp.blogspot.com/-gXKTWnGTP50/UcQ10xpaOaI/AAAAAAAADvA/zJz-C0qDKN4/s640/Tamina+-+Honey.jpg" width="640" /></a>Add the Orange Blossom Water and Stir</div>
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Return the Semolina to the frying pan </div>
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and slowly mix all the ingredients together until it forms into what resembles damp/wet sand. <br />
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<a href="http://2.bp.blogspot.com/-5JdSss5HG-U/UcQ16Jc4lNI/AAAAAAAADvA/Fyx9Jqp7BSw/s1600/Tamina+-+Stir+toasted+semolina+into+butter+honey+%2526+orange+blossom+water+mix.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://2.bp.blogspot.com/-5JdSss5HG-U/UcQ16Jc4lNI/AAAAAAAADvA/Fyx9Jqp7BSw/s640/Tamina+-+Stir+toasted+semolina+into+butter+honey+%2526+orange+blossom+water+mix.jpg" width="480" /></a></div>
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<a href="http://1.bp.blogspot.com/-WyaBw9rUrGw/UcQ1999LJaI/AAAAAAAADvA/iEwAbaGseYI/s1600/Tamina.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://1.bp.blogspot.com/-WyaBw9rUrGw/UcQ1999LJaI/AAAAAAAADvA/iEwAbaGseYI/s640/Tamina.jpg" width="480" /></a></div>
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Spoon into desired moulds, I used my silicone star cake cases but you can always be more traditional and serve it on small plates, decorate with nuts, cake decorations as desired. <br />
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<a href="http://1.bp.blogspot.com/-UA-nhiBu2dY/UcQ16ydyHUI/AAAAAAAADvA/DdDRWN4Hk8k/s1600/Tamina+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://1.bp.blogspot.com/-UA-nhiBu2dY/UcQ16ydyHUI/AAAAAAAADvA/DdDRWN4Hk8k/s640/Tamina+2.jpg" width="480" /></a></div>
I made this tamina a few days before I gave birth, not much was left when I returned home from the hospital but alhamdulillah I managed to sneak in a few for breakfast (it's not really a breakfast staple in Algeria lol) one morning before labour day as some of instagram followers may recall the photo below....</div>
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Until my next post in sha Allah / God Willing.......<strong>As-Salamu Alaikum / Peace Be Upon You</strong></div>
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Anonymoushttp://www.blogger.com/profile/03439372444164275434noreply@blogger.com0tag:blogger.com,1999:blog-8783231675756523203.post-82132530604699605452013-06-04T16:19:00.000+01:002013-06-04T16:24:59.837+01:00Mini Vanilla Custard Slices <div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgD5uCFk8K0NcFERqUDKqw81H2mHUoESY7Ooc91owar-ne5yp0HmwWbNrStcYUlgDikgndomdYuXaLX95cwEx-qODs-9lVNN0DX-YOjBcqS4vSqz6blV9rv822A5PAPVWHUB8Eoqs2JtCqh/s1600/Mini+Vanilla+Custard+Slices+With+Orange+Blossom+Water+Icing3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgD5uCFk8K0NcFERqUDKqw81H2mHUoESY7Ooc91owar-ne5yp0HmwWbNrStcYUlgDikgndomdYuXaLX95cwEx-qODs-9lVNN0DX-YOjBcqS4vSqz6blV9rv822A5PAPVWHUB8Eoqs2JtCqh/s1600/Mini+Vanilla+Custard+Slices+With+Orange+Blossom+Water+Icing3.jpg" /></a></div>
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As- Salamu Alaikum / Greetings Reader,</div>
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My sincere apologises to any of my <a href="http://instagram.com/asmaaummhamza#" target="_blank">instagram</a> followers who saw my pic of these mini vanilla custard slices many days ago now and have been waiting to hear more about them, well let me tell you they didn't take all this time to eat, they were gone within 24 hours = proof you need to make these delicious treats sometime soon, yes preferably when the sun isn't on show like it is here today here in the north of England, mashaAllah / As Allah = God Willed.<br />
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I don't think anything can beat dreamy, creamy vanilla infused custard, sandwiched between delicate, flaky layers of puff pastry and topped with sweet orange blossom perfumed icing. <br />
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Also, the good news is they are 'mini' so you can eat 2 in one sitting without any guilt / shame!<br />
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Mini Vanilla Custard Slices </h2>
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Makes 12 </div>
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Ingredients</h3>
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Puff Pastry</h4>
500grams block of frozen puff pastry, thawed in the fridge overnight<br />
Plain flour, for work surfaces and rolling pin<br />
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Filling</h4>
batch of <a href="http://www.athomewithasmaa.blogspot.co.uk/2013/03/how-to-make-creme-patissiere-pastry.html" target="_blank">Crème Patissiere / Pastry Cream = Thick Custard</a> <br />
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Icing</h4>
200grams icing/powdered sugar <br />
5teaspoons cold water OR 4 3/4 teaspoons water and 1/4 teaspoon orange blossom or rose water<br />
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Method</h3>
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Pre-Heat Fan Oven to 200C</div>
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On a lightly floured surface roll out your puff pastry block until it's about 50 x 35cm 1/4cm thick.</div>
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Divide in half (a ruler and sharp knife come in handy for this) and place each half on it's own lined baking sheet and bake for on the 2 middle racks of your oven for 15-20minutes or <span style="-webkit-composition-fill-color: rgba(175, 192, 227, 0.230469); -webkit-composition-frame-color: rgba(77, 128, 180, 0.230469); -webkit-tap-highlight-color: rgba(26, 26, 26, 0.292969);">until light golden in colour </span>(you may wish to rotate the baking sheets half way through so you get even cooking and colouring)</div>
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<a href="http://4.bp.blogspot.com/-UHo5E5CsQYU/Ua3zUsRd0KI/AAAAAAAADoE/U5PWi4F65HU/s1600/Mini+Vanilla+Custard+Slices+-+baked+puff+pastry2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-UHo5E5CsQYU/Ua3zUsRd0KI/AAAAAAAADoE/U5PWi4F65HU/s1600/Mini+Vanilla+Custard+Slices+-+baked+puff+pastry2.jpg" /></a></div>
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Remove puff pastry halves from oven, prick each, all over with a fork and place on a wire rack to cool completely.</div>
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Make up a batch of crème patissiere and cool/chill in the fridge until your ready to assemble.</div>
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To divide up your puff pastry equally, place one puff pastry half on top of the other, trim any curvy edges and divide up (ruler and serrated knife) into 12 pairs each puff pastry pair being about 3-4cm wide and 7-8cm in length.</div>
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<a href="http://3.bp.blogspot.com/-j4828nPdJPs/Ua3zXu5p2jI/AAAAAAAADoE/7iwHqMvzlW4/s1600/Mini+Vanilla+Custard+Slices+-+cutting+baked+puff+pastry+3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="http://3.bp.blogspot.com/-j4828nPdJPs/Ua3zXu5p2jI/AAAAAAAADoE/7iwHqMvzlW4/s640/Mini+Vanilla+Custard+Slices+-+cutting+baked+puff+pastry+3.jpg" width="640" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjF7p6bevrIFxXx7Lg5MCeGQ1AT78r5bgNfAK9RdhiOeMCiF3m4rTVfPKLAWOSK__R-sVVKVoqJUPJogXo03yexqT9bVh3omFt4eXQ03QX9ilJMdoo16awdBZOYfnrWD09gyQH45eq5ZhPS/s1600/Mini+Vanilla+Custard+Slices+-+cutting+baked+puff+pastry+4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjF7p6bevrIFxXx7Lg5MCeGQ1AT78r5bgNfAK9RdhiOeMCiF3m4rTVfPKLAWOSK__R-sVVKVoqJUPJogXo03yexqT9bVh3omFt4eXQ03QX9ilJMdoo16awdBZOYfnrWD09gyQH45eq5ZhPS/s640/Mini+Vanilla+Custard+Slices+-+cutting+baked+puff+pastry+4.jpg" width="640" /></a></div>
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To fill, I find it easiest to pipe my crème patissiere onto the puff pastry bottoms, I do one row of piping and then another on top, quickly place the puff pastry lid on top then smooth / spread out the pastry cream around the sides using an angled palette knife. Repeat this step until you have filled all your 12 mini vanilla custard slices.</div>
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<a href="http://2.bp.blogspot.com/-UzmHPsFCIwA/Ua3zdgW_sRI/AAAAAAAADoE/6Z9H8dZ-tlE/s1600/Mini+Vanilla+Custard+Slices+-+getting+ready+to+fill+with+custard.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="576" src="http://2.bp.blogspot.com/-UzmHPsFCIwA/Ua3zdgW_sRI/AAAAAAAADoE/6Z9H8dZ-tlE/s640/Mini+Vanilla+Custard+Slices+-+getting+ready+to+fill+with+custard.jpg" width="640" /></a></div>
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Next make up your icing, I personally love anything flavoured with the hint of orange blossom water and it helps slightly cut through the sweetness of all the sugar, you could use rose water or lemon/orange juice too. </div>
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<a href="http://1.bp.blogspot.com/-nfMxxm3-1eY/Ua3zhs-2qCI/AAAAAAAADoE/NLd2f94y88o/s1600/Mini+Vanilla+Custard+Slices3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-nfMxxm3-1eY/Ua3zhs-2qCI/AAAAAAAADoE/NLd2f94y88o/s1600/Mini+Vanilla+Custard+Slices3.jpg" /></a></div>
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I find it's best to put a generous teaspoon of icing onto the pastry lid and then being very careful not to rough up the puff! using a butter knife spread the icing until it covers the lid. Note: Please only use 5teaspoons of water, don't think as I did that it's too thick and add another teaspoon of water it will make your icing run slightly down the sides which makes for a nice photo and sticky fingers! </div>
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Anonymoushttp://www.blogger.com/profile/03439372444164275434noreply@blogger.com0tag:blogger.com,1999:blog-8783231675756523203.post-91554026290395759772013-05-29T21:33:00.003+01:002013-05-30T17:18:07.835+01:00Dairy & Egg Free Baking: Date & White Chocolate Cookies / Biscuits<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwm4HhgB3yQsiEO0L2rE0gU5mSdytvhQtToXbxitkEUeCEknNEs8ZRpkOYsF0kP_A5dOIBi4nkcuQ-8Te5gLyP-HFbN42KZwNDzZXlj1Iu1UvkUEctPZWIh5yhsKjwfGcOZWPhvnMxl4Mj/s1600/date+and+white+chocolate+cookies+dairy+egg+free.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwm4HhgB3yQsiEO0L2rE0gU5mSdytvhQtToXbxitkEUeCEknNEs8ZRpkOYsF0kP_A5dOIBi4nkcuQ-8Te5gLyP-HFbN42KZwNDzZXlj1Iu1UvkUEctPZWIh5yhsKjwfGcOZWPhvnMxl4Mj/s1600/date+and+white+chocolate+cookies+dairy+egg+free.jpg" /></a></div>As-Salamu Alaikum Sisters / Greetings Dear Readers,<br />
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I originally eyed a version of these cookies/biscuits on <a href="http://theenglishkitchen.blogspot.co.uk/2013/05/white-chocolate-and-date-biscuits-aka.html" target="_blank">The English Kitchen</a> and was immediately drawn to them not only because they looked scrummy but the way Marie described them was oh so tempting!<br />
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<div style="clear: both; text-align: left;"><a href="http://2.bp.blogspot.com/-7FcH2AVY4cc/UaZS1l0NRuI/AAAAAAAADf4/NB0WyPZRa-s/s1600/date+and+white+chocolate+cookies+dairy+egg+free+recipe.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-7FcH2AVY4cc/UaZS1l0NRuI/AAAAAAAADf4/NB0WyPZRa-s/s1600/date+and+white+chocolate+cookies+dairy+egg+free+recipe.jpg" /></a>I admit I have a lot to learn on how to write a come and bake me now foodie blog post but one thing I can do is photos, mobile phone photos at that which I'm not ashamed to say have then been edited in Photoshop! </div><div style="clear: both; text-align: left;"> </div><div class="separator" style="clear: both; text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9WfS5_qNAZouRz78FQwCANRyNr4_YJ6p82braDmxNRtTNtS9W2TMzyIyy7m701kDlLBZe-RD9ycNda3sPBCTBPPDptg3y766-oA2rkutgpfglYdPD84a5PhurISDMTSwUfhbNMc7UAWsv/s1600/date+and+white+chocolate+cookies+recipe+dairy+egg+free.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9WfS5_qNAZouRz78FQwCANRyNr4_YJ6p82braDmxNRtTNtS9W2TMzyIyy7m701kDlLBZe-RD9ycNda3sPBCTBPPDptg3y766-oA2rkutgpfglYdPD84a5PhurISDMTSwUfhbNMc7UAWsv/s1600/date+and+white+chocolate+cookies+recipe+dairy+egg+free.jpg" /></a>Yes, I have to work with what I've got, not only in my digital life but also in my kitchen cupboards and I wanted to make these especially for my dairy and egg allergic daughter and masha'Allah I just so happened to use my last Orgran No Egg, Egg on these yummy cookies!</div><br />
<a href="http://3.bp.blogspot.com/-Lj8lo0Ktle8/UaZS1viIQSI/AAAAAAAADf4/ZmRcaNFIQ2w/s1600/Orgran+No+Egg+Pure+Dairy+Free+Sunflower+Spread+Dairy+Free+White+Buttons.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="http://3.bp.blogspot.com/-Lj8lo0Ktle8/UaZS1viIQSI/AAAAAAAADf4/ZmRcaNFIQ2w/s1600/Orgran+No+Egg+Pure+Dairy+Free+Sunflower+Spread+Dairy+Free+White+Buttons.jpg" /></a>No second guessing, I took a bite out of one, two OK I forgot how many I had......they were good and the perfect bite size treat. <br />
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I'm 95% happy with these cookies, the only thing I may do differently next time is increase the amount of vegan margarine a smidgen.<br />
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The original recipe contained 50g butter plus the fat from 1 egg and 50g white chocolate chunks which meant Marie's cookies spread due to being higher in fat than mine but hey the sugar content more than made up for any loss in fat in my version and you know what excess sugar converts to don't you? F.A.T. so I won't be saying these are the healthiest cookies in the world but again I'm working with what I have got ...... sugar! you can only imagine what this hormonal pregnant woman did when my 4year old knocked the tub containing my rare buy of rather expensive unrefined golden caster sugar on the dining room floor, yes I cried that's how much sugar means to me......sad but true. <br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-MFcg_AO794g/UaZS08DKlII/AAAAAAAADf4/v9wW5xBmBQ4/s1600/dairy+and+egg+free+date+and+white+chocolate+cookies+recipe.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-MFcg_AO794g/UaZS08DKlII/AAAAAAAADf4/v9wW5xBmBQ4/s1600/dairy+and+egg+free+date+and+white+chocolate+cookies+recipe.jpg" /></a></div>OK so if you have the need like i did to make these cookies allergy free or you just fancy a change in your all butter and egg kitchen then follow my recipe, if not check out the <a href="http://theenglishkitchen.blogspot.co.uk/2013/05/white-chocolate-and-date-biscuits-aka.html" target="_blank">original</a> I'm sure you will enjoy either.<br />
<h2>Date & White Chocolate Cookies / Biscuits (Dairy and Egg Free)</h2>Makes: 19 x 1 tbsp sized cookies<br />
Adapted from the <a href="http://theenglishkitchen.blogspot.co.uk/2013/05/white-chocolate-and-date-biscuits-aka.html" target="_blank">English Kitchen</a><br />
<h3>Ingredients</h3>50g Pure Dairy Free Sunflower Spread or any other suitable vegan spread<br />
80g unrefined golden caster sugar<br />
few drops of pure halal vanilla extract or use vanilla golden caster sugar in place of regular golden caster sugar<br />
1/4 tsp Orange Blossom Water <strong>optional</strong> (provides I subtle background flavour)<br />
Equivalent of 1 Egg of your chosen egg replacer (I used 1 heaped tsp orgran No Egg made up with 2tbsp water )<br />
70g whole, pitted dates, cut into chunks<br />
50g <a href="http://www.tesco.com/groceries/Product/Details/?id=265916968" target="_blank">Dairy Free chocolate buttons</a> (These are halal certified)<br />
130g plain flour<br />
1 1/2 tsp baking powder<br />
<h3 style="text-align: left;">Method</h3><div style="text-align: left;">Preheat the oven to 160*C/140C (Fan) /325*F/ Gas mark3. Line two baking sheets with baking paper and set aside.<br />
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Beat together the vegan spread and sugar with a wooden spoon until light and creamy. Add the vanilla, orange blossom if using and egg replacer, mixing it in well. Sift together the flour and baking powder and stir into the creamed mixture. Stir in the chocolate and the dates.<br />
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Drop tablespoon sized drops onto the prepared baking sheets. I did 9-10 per baking sheet<br />
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Bake for about 25 minutes, or until they are pale golden brown, and a bit crispy on the edges. (I move the trays around halfway through the baking time so that they bake evenly.) Remove from the oven and allow to cool on the baking sheets for a few minutes before removing to a wire rack to finish cooling completely. </div><div style="text-align: left;"> </div><div style="text-align: left;"><strong>**Please note I have not been compensated or asked to advertise any of the allergy free products displayed in this post, they are personally what I chose to use and although I can't guarantee 100% that the Pure Dairy Free Sunflower Spread or Orgran is halal, I wrote to the manufacturer of </strong><a href="http://www.puredairyfree.co.uk/index.php" target="_blank"><strong>Pure Dairy Free</strong></a><strong> who responded that they don't make any claims that their products are suitable for a halal diet they did say they don't use alcohol to make their spreads and that their spreads are suitable for vegans. </strong></div><div style="text-align: left;"><strong>I haven't had chance to write to Orgran about their egg replacer but if you look </strong><a href="http://www.orgran.com/products/174/" target="_blank"><strong>here</strong></a><strong> you can read the ingredients list and this product is also suitable for Vegans.</strong></div></div>Anonymoushttp://www.blogger.com/profile/03439372444164275434noreply@blogger.com0tag:blogger.com,1999:blog-8783231675756523203.post-85812103674412354542013-05-25T20:41:00.003+01:002013-05-26T09:59:51.335+01:00Islām’s Prohibition of Taking Lives Unjustly and Causing Fear in the Earth<div dir="ltr" style="text-align: left;" trbidi="on">
As-Salamu Alaikum / Greetings dear reader,<br />
<br />
After recent events in <a href="http://www.bbc.co.uk/search/news/?q=woolwich" target="_blank">Woolwich</a>, <a href="http://m.guardian.co.uk/uk/2013/may/02/birmingham-murder-racially-motivated-police" target="_blank">Birmingham</a>, UK and elsewhere in the world, I came across the following piece of <u>true</u> Islamic knowledge which will benefit anyone muslim and non muslim to read, In sha Allah / God willing.<br />
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<div style="text-align: center;">
<span style="color: #993300;"><strong>Islām’s Prohibition of Taking Lives Unjustly and Causing Fear in the Earth</strong></span><br />
<span style="color: #666699;">From the Tafsīr of al-Allāmah ‘Abd al-Raḥmān ibn Nāṣir al-Sa’dī</span><br />
<span style="color: #666699;">Translated by Abū al-Ḥasan Mālik Ādam al-Akhḍar</span></div>
Relating the story of the Prophet Mūsā (alaihissalam), Allāh (Subhanahu wa ta’aala) says in His Noble Book:<br />
<div style="padding-left: 30px; text-align: justify;">
<span style="color: green;">“And he entered the city at a time of inattention by its people and found therein two men fighting: one from his faction and one from among his enemy. And the one from his faction called for help to him against the one from his enemy, so Mūsā struck him and [unintentionally] killed him. [Mūsā] said, ‘This is from the work of Satan. Indeed, he is a manifest, misleading enemy.’He said, ‘My Lord, indeed I have wronged myself, so forgive me,’ and He forgave him. Indeed, He is the Forgiving, the Merciful.’”</span> [al-Qaṣaṣ 28:15-16]</div>
Until the verse:<br />
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<span style="color: green;">“And when he wanted to strike the one who was an enemy to both of them, he said, ‘O Mūsā, do you intend to kill me as you killed someone yesterday? You only want to be a tyrant in the land and do not want to be of the amenders.’”</span> [al-Qaṣaṣ 28:19]</div>
<div style="text-align: justify;">
In his Tafsīr [commentary] of these verses, al-Allāmah ‘Abd al-Raḥmān ibn Nāṣir al-Sa’dī (rahimahullaah) says:</div>
<blockquote>
<div style="text-align: justify;">
<span style="color: #993300;">“And from them (i.e. the benefits of these verses): The killing of a non-Muslim who has a compact [of security] by treaty or customary law is impermissible,[1] for indeed Mūsā(alaihissalam) considered his killing of the disbelieving Copt a sin, and he sought Allāh’s (Subhanahu wa ta’aala) Forgiveness for it.</span></div>
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<span style="color: #993300;">Also from them: Whoever takes a life unjustly is considered from the oppressors, those who cause corruption in the earth.</span></div>
<div style="text-align: justify;">
<span style="color: #993300;">And from them: Whoever takes a life unjustly and claims that he desires to rectify the land and to cause fear in the people of sin, then he is indeed a liar in this [claim] and is instead one who causes corruption, just as Allah (Subhanahu wa ta’aala) has related in the Copt’s statement (You only want to be a tyrant in the land and do not want to be of the amenders) by way of affirmation, not negation.”</span>[2]</div>
</blockquote>
<strong>References</strong>:<br />
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[1] This has also been explicitly stated by the Messenger of Allāh (sallallaahu alaihi wa sa in the ḥadīth collected by Imām al-Bukhārī in his Ṣaḥiḥ (no. 2929 and 6524) on the authority of ‘Abd Allāh ibn ‘Amr (radhi Allaahu anhu) who related that Allāh’s Messenger (Sallallaahu alaihi assalam) said: <em><span style="color: green;">“Whoever killed a Mu’ahid (a non-Muslim who is under the pledge of protection by the Muslims) will not smell the fragrance of Paradise though its fragrance can be smelled at a distance of forty years (of traveling).”</span></em><br />
[2] Taysīr al-Karīm al-Raḥmān (pg. 678)</div>
<strong>Posted from</strong> : <a href="http://rahmaniyyahpublishing.wordpress.com/" target="_blank">http://rahmaniyyahpublishing.wordpress.com/</a><br />
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Copied and pasted above article from: <a href="http://salaf-us-saalih.com/2013/05/24/islams-prohibition-of-taking-lives-unjustly-and-causing-fear-in-the-earth-imaam-as-sadee/">http://salaf-us-saalih.com/2013/05/24/islams-prohibition-of-taking-lives-unjustly-and-causing-fear-in-the-earth-imaam-as-sadee/</a></div>
Anonymoushttp://www.blogger.com/profile/03439372444164275434noreply@blogger.com0tag:blogger.com,1999:blog-8783231675756523203.post-5939204468814005372013-05-24T16:15:00.000+01:002013-05-24T16:53:07.116+01:00Treacle Tart<div dir="ltr" style="text-align: left;" trbidi="on">
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As-Salamu Alaikum / Greetings Reader,<br />
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Today I present you with Treacle Tart: a rich and buttery short crust pastry tart shell which is first blind baked and then filled with a mixture of Golden Syrup (Us folk in the north of England know it as Treacle), bread crumbs, lemon juice (to cut just some of the sweetness) and a pinch of ground ginger and then baked again for half an hour until the mixtures thickens and is set. <br />
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I was actually surprised when I made this tart at how much the lemon flavour cuts through the sweetness and the ground ginger adds a nice warming note sitting in the background but by no stretch of the imagination can I say that this tart isn't sweet as it is by far the sweetest dessert you can eat and the ultimate kids dessert, at least it was for me when I were growing up BUT I'm sure it tasted sweeter back in the day, ah when things were far sweeter and you didn't have a care in the world about how many pounds you were gaining..... the innocence of youth! <br />
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The bread crumbs add a nice chewy texture to the tart and keep the whole thing from falling apart when you cut a slice, I used white breadcrumbs as is traditional but I'm sure you could use brown/wholemeal instead which will make the tart more chewy, but remember it's always good to chew your food it helps the digestion process and let's face it you need all the help you can get with this sugar induced coma you have on your hands.<br />
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I used my one and only tart tin for this recipe, a 23cm petal / flower shaped loose bottomed flan/tart tin which you can find on amazon <a href="http://www.amazon.co.uk/Alan-Silverwood-Petal-Shaped-loose/dp/B000GW89P0/ref=pd_sim_sbs_kh_1/276-6213444-9926537" target="_blank">here</a> or any 23cm loose bottomened tart / flan tin will work the same.<br />
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There isn't really a substitute for <a href="http://www.lylesgoldensyrup.com/" target="_blank">Golden Syrup</a>, but if you can't find it where you are in the world, you can try to <a href="http://neckredrecipes.blogspot.co.uk/2009/12/homemade-golden-syrup.html" target="_blank">make your own</a> (I've done this in the past although the taste wasn't 100% identical). I may experiment in future and use honey instead of golden syrup, I will let you know if I can make this dessert just a tad healthier, promise!<br />
<h2>
Treacle Tart</h2>
Recipe taken from <a href="http://www.bbc.co.uk/food/recipes/treacletart_67656" target="_blank">James Martin's Treacle Tart</a><br />
<h3 class="module bordered module padded" style="text-align: left;">
Ingredients</h3>
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</div>
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<dl id="stages">
<dt class="stage-title">For the pastry</dt>
<dd><ul>
<li>
<div class="ingredient">
225g/8oz plain
flour, plus extra for dusting</div>
</li>
<li>
<div class="ingredient">
110g/4oz unsalted butter, chilled, diced</div>
</li>
<li>
<div class="ingredient">
1 medium free-range egg, lightly beaten</div>
</li>
</ul>
</dd>
<dt class="stage-title">For the filling</dt>
<dd><ul>
<li>
<div class="ingredient">
450g/1lb <a href="http://www.lylesgoldensyrup.com/" target="_blank">golden syrup</a></div>
</li>
<li>
<div class="ingredient">
85g/3oz fresh breadcrumbs</div>
</li>
<li>
<div class="ingredient">
generous pinch ground ginger</div>
</li>
<li>
<div class="ingredient">
1 lemon, zest,
finely grated and 2 tbsp of the juice</div>
</li>
</ul>
</dd>
<dt class="stage-title">To serve</dt>
<dd><ul>
<li>
<div class="ingredient">
clotted
cream or double cream (Optional but does help cut through the sweetness)</div>
</li>
</ul>
</dd></dl>
</div>
<h3 class="ingredient">
Method</h3>
<div class="ingredient" style="text-align: left;">
In a bowl, rub the butter into the flour with your fingers until it resembles fine breadcrumbs.</div>
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</div>
<div class="ingredient" style="text-align: left;">
Mix in the egg with a knife, then knead on a clean, lightly dusted work surface to form a smooth dough.</div>
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</div>
<div class="ingredient" style="text-align: left;">
Use the dough to line a 23cm/9in loose-bottomed tart tin, prick the base all over with a fork and leave to rest in the fridge for about 30 minutes.</div>
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</div>
<div class="ingredient" style="text-align: left;">
Preheat the oven to 190C/170C (fan)/375F/Gas 5.</div>
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</div>
<div class="ingredient" style="text-align: left;">
Line the pastry with parchment paper and weigh down with rice or ceramic baking beans. </div>
<div class="ingredient" style="text-align: left;">
Bake the pastry blind for 10-15 minutes, remove the paper and rice or beans and return the pastry case to the oven for a few minutes more, until light golden-brown.</div>
<div class="ingredient" style="text-align: left;">
</div>
<div class="ingredient" style="text-align: left;">
For the filling, mix together the filling ingredients in a bowl and pour into the pastry case. </div>
<div class="ingredient" style="text-align: left;">
Return to the oven and bake for about 30 minutes. Serve hot or cold with clotted cream or double cream (optional)</div>
</div>
Anonymoushttp://www.blogger.com/profile/03439372444164275434noreply@blogger.com0tag:blogger.com,1999:blog-8783231675756523203.post-52923460070619271152013-05-18T17:03:00.000+01:002013-05-20T11:29:42.932+01:00'Easy' 2 Layer Mille Feuille<div dir="ltr" style="text-align: left;" trbidi="on">
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<i>As-Salamu Alaikum</i> Sisters / Greetings Reader,</div>
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I know, i know...i said i was taking a blogging break BUT i just couldn't keep myself out of the kitchen (never thought i would be saying that) and so sharing this easy 2 layer mille feuille recipe was inevitable.</div>
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As you may be aware from previous posts, i have struggled recreating <b>mille feuille</b> - one of my most favourite bakery staples. </div>
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I discovered a while ago that most premade pastry contains alcohol (Haram/Unlawful to consume in islam) and while one may argue until the cows come home that the alcohol evaporates upon cooking i wanted to make sure i was using a completely halal product from the start.</div>
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So i got on my 'high horse' that would be me sat on the sofa writing an email to 'Jus-Rol' and i am pleased to report their frozen puff pastry blocks at the time of response and me writing this post (you never know things can change in an instance so please please always read the indredients list before purchasing) don't contain alcohol and are suitable for vegetarians, yippeeee!</div>
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On to my rough around the edges recipe/guide to making <i>easy</i> 2 layer mille feuille.</div>
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Easy 2 Layer Mille Feuille</h2>
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</h3>
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Ingredients</h3>
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500g frozen jus-rol(can be any brand of choice) puff pastry block - defrosted in fridge overnight</div>
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Jam of choice </div>
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400ml (i used 500ml and had some leftover) - whipped </div>
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</h3>
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Method</h3>
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Pre-Heat Fan Oven to 200C</div>
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On a lightly floured surface roll out your puff pastry block until it's about 50 x 35cm 1/4cm thick.</div>
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Divide in half (a ruler and sharp knife come in handy for this) and place each half on it's own lined baking sheet and bake for on 2 middle racks your oven for 15-20minutes or <span style="-webkit-composition-fill-color: rgba(175, 192, 227, 0.230469); -webkit-composition-frame-color: rgba(77, 128, 180, 0.230469); -webkit-tap-highlight-color: rgba(26, 26, 26, 0.292969);">until light golden in colour </span>(you may wish to rotate the baking sheets half way through so you get even cooking and colouring)</div>
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<div class="separator" style="clear: both;">
Remove puff pastry halves from oven, prick each, all over with a fork and place on a wire rack to cool completely.</div>
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<div class="separator" style="clear: both;">
To divide up equally, place one puff pastry half on top of the other, trim any curvy edges and divide up (ruler and serated knife) into 6 pairs each puff pastry pair being about 4-5cm wide and 15cm in length.</div>
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To fill, spread jam of choice on each pastry 'bottom' half, pipe or spoon on whipped cream and place second pastry half on top. Dust with icing sugar and keep chilled until ready to serve.</div>
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<b>Note</b>: Make sure the flat side of bottom pastry half is on face down i.e. touching serving plate, so you top the rough side with jam and then make sure the flat side of top pastry half is facing up so it can get a nice dusting of icing sugar and this way the mille feuille not only look prettiest but they are more stable.</div>
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P.S. i've written this post from the blogger app so if things dont look as pretty as usual then thats my excuse plus the photo is from my phone again with a few edits from <i>instagram</i>, a nice app called <i>moldiv</i> and i added watermark using an app called <i>iWatermark</i> </div>
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Anonymoushttp://www.blogger.com/profile/03439372444164275434noreply@blogger.com0tag:blogger.com,1999:blog-8783231675756523203.post-44795956084395385872013-05-10T17:36:00.000+01:002013-05-20T11:32:02.470+01:00I'm Taking A Blogging Break & Black Tea Cupcakes With Honey Buttercream<div dir="ltr" style="text-align: left;" trbidi="on">
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As-Salam Alaikum / Greetings Dear Reader, <br />
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Honesty is always the best policy, my home baking journey doesn't always run smoothly and I still manage to blog about it because that's just me 'keeping it real' I learn something new almost each time I bake that's what keeps me motivated and passionate about this hobby but with arrival of a new born within a matter of weeks I am going to be taking a back seat in blogging for a while.</div>
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I will still be updating my instagram while i'm gone so keep a look out.</div>
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As of yesterday, I became aware there was such a thing as a UK Cup size in baking and guess what? I've been using UK Cups when trying out US recipes all this time. </div>
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US Cup = 236.5ml </div>
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UK Cup = 250ml </div>
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The UK Cup is slightly bigger than US Cup.</div>
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Apologises to all who have tried any of the few Cup measured recipes I've featured here if they haven't worked out as you hoped.</div>
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I try to avoid using Cup recipes because I've always been told weighing is a bakers way to achieve the best results and I still stand by that, although some recipes are too irresistible like this <a href="http://www.pastryaffair.com/blog/black-tea-cake-with-honey-buttercream.html">Black Tea Cake With Honey Buttercream</a> a Tea lovers dream which quite easily could have been a nightmare for me, alhamdulillah it wasn't even I used the wrong Cup size!</div>
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I should have trusted Kristin's US Cup to metric conversions and gone with my measuring jug and weighing scales but I incorrectly thought she must be wrong because to me a Cup = 250ml after all I'd read it on my shiny Cups and to read her first ingredient Milk 1 Cup = 235ml I just dismissed it and went with my Cups. </div>
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As you can see from the photos, using UK Cups didn't affect this recipe too much masha'Allah.</div>
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My cupcakes were alot lighter in colour than Kristin's cake. Afterwards I realised this is due to using more milk than the original recipe and not more tea because as far as I know and please tell me if I'm wrong, a UK&US tablespoon are the same?!</div>
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Black Tea in the cupcakes and salt in the buttercream balances out the honey plus icing sugar sweetness in the frosting so they aren't overly sweet and the milk brewed tea flavour is definitely still there.</div>
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You can use any Black Tea you prefer but I went with this high quality <a href="http://en.wikipedia.org/wiki/Tea_production_in_Sri_Lanka" target="_blank">Ceylon (Sri Lanka) Black Tea</a>, that is said to have an aroma reminiscent of citrus, maybe next time I make these I will try to enhance that quality by adding some zest of lemon/orange.</div>
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Another thing I'm pondering over since my recent measurement lesson is the size of a Cupcake, as Kristin says her recipe makes 18 US cupcakes, my larger scale recipe made just 14, not that I'm complaining but still I'm thinking are UK cupcake cases bigger? after all I was under the assumption as many are that the US are the super sizes! Looks like us Brits are quickly catching up.</div>
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So go on if I've not managed to make you run for the hills and your a Black Tea admirer put these cupcakes or the <a href="http://www.pastryaffair.com/blog/black-tea-cake-with-honey-buttercream.html">original cake</a> high up on your things to bake list.</div>
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BLACK TEA CUPCAKES WITH HONEY BUTTERCREAM</h2>
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Recipe Adapted from <a href="http://www.pastryaffair.com/blog/black-tea-cake-with-honey-buttercream.html">Pastry Affair</a></div>
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Makes 14 </div>
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Measurements taken using UK Cups</div>
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Ingredients</h3>
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Black Tea Cake </h4>
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1 Cup milk </div>
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3 tablespoons black tea (for me that meant contents of 6 Ceylon tea bags but it depends on size of teabags your using) </div>
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1/4 Cup unsalted butter, room temperature </div>
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1 Cup caster or granulated sugar (i used <a href="http://www.thisbakergirlblogs.com/2013/03/homemade-vanilla-sugar_14.html" target="_blank">vanilla sugar</a>) </div>
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2 large eggs </div>
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1/4 Cup vegetable oil </div>
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1 teaspoon vanilla (use if not using vanilla sugar) </div>
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1 3/4 Cups + 2 teaspoons self raising flour</div>
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Honey Buttercream </h4>
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1/2 cup unsalted butter, room temperature </div>
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3 tablespoons honey (i used set honey) </div>
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2 cups powdered sugar </div>
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2 tablespoons milk/water (may not be necessary if you use runny honey)</div>
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Pinch of salt </div>
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Method </h3>
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Preheat oven to 350 degrees F / 180 degrees C / 160 degrees C (Fan) Place cases in cupcake pan.<br />
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Warm the milk until near boiling on the stove or in the microwave. Cut open the tea bags and add the tea directly into the milk. Allow to cool.<br />
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In a large mixing bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition.<br />
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Beat in the vegetable oil and vanilla. Gradually add in the self raising flour. Stir in the tea brewed milk, mixing until batter is uniform and smooth.<br />
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Transfer batter to cupcake cases, bake for 15-20minutes or until a toothpick inserted into the center comes out clean. Remove from the oven and allow to cool before frosting or serving.<br />
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In a large mixing bowl, beat the butter and honey until smooth.<br />
Add the icing sugar and salt and continue mixing until the frosting comes together. If the frosting is too runny, add more icing sugar until it reaches the right consistency. Likewise, if the frosting is too stiff, add more milk/water to thin it out. If the frosting is too sweet, add a pinch more salt until the desired sweetness is achieved.<br />
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Spread or pipe (i used a 9mm open star tip) the honey buttercream onto the cooled cupcakes and serve.<br />
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*Photos taken with xperiaZ with added instagram effects<br />
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