As-Salaamu Alaykum,
Crème Caramel, A French classic that is sweet, soft, smooth and so satisfying!
For the most part I followed James Martin's recipe but instead of using dariole moulds I used ramekins.
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.
My crème caramels tasted slightly eggy which after some research could mean they were overcooked or my eggs weren't so fresh.
Useful Notes-

1. Make sure oven temp is correct and check if cooked after 30 minutes instead of 40 minutes.
2. Caramel - do not stir but tilt the pan to swirl the caramel and achieve even colour.
3. Use fresh eggs for custard, older eggs = more eggy taste
4. Do NOT whisk custard before pouring into ramekins but DO stir. Whisking = more bubbles = rubbery texture instead of silky smooth.

As-Salamu Alaikum,

I used to follow recipes 100% through fear of messing up, I admit I got good results 95% of the time. I don't know what came over me really but now I just can't stick to a recipe, no matter how good it looks!
I either can't wait to get all the ingredients in stock to make said recipe so I substitute ingredients with others I do have in stock or from the get go I am like OK that's nice but why don't I try adding this or replacing this with this and I admit I don't always get it right (70/30) but I sure get a buzz from getting creative in the kitchen and let's face it us stay at home mothers have to get our kicks from somewhere right?
Now I don't know about you but the two things my food processor gets used for the most are chopping onions or puréeing tinned tomatoes (without the tin, obviously) needless to say I need to make better use of it, which is one reason why I decided to make homemade almond butter
Don't get me wrong, it takes time and patience to achieve the almond butter but it is worth it and a lot more economical than buying it from a health food shop or at least I hope it is.....
If or should I say when, in sha Allah (God willing) I make these cookies again I plan to throw in a pinch of cinnamon and some orange zest but by all means feel free to give those additions a try first but remember to come back and let me know how they work out!

Almond Butter Cookies (Dairy, Egg & Gluten Free)

Recipe adapted from veganinthefreezer's Almond Butter Cookies
Makes 12-14

Ingredients

1 cup homemade almond butter
2/3 cup light brown sugar (packed)
1 tablespoon pure set honey
1 egg replacer (prepared according to package instructions)
1/4 cup roughly ground (using pestle and mortar) almonds

Method

Pre-Heat oven to 350F/180C/160C(Fan). Line a baking sheet with non stick baking paper and set aside.

Cream almond butter, brown sugar and honey together.

Stir in your egg replacer and roughly ground almonds.

Divide mixture (I used 1 tablespoon of mixture and for 14 cookies) and using wet hands roll into ball, place on lined baking sheet.

Dip a fork in water and then slightly flatten each ball, not too much as they will spread.

Bake for 15-20minutes. Remove from oven and leave to cool on trays for 5-10minutes before transferring to a wire rack to cool completely.

Once cool, store cookies in a airtight container.

Notes
By all means use store bought almond butter, ground almonds if time is an issue.
You can grind almonds finely in a food processor or leave a bit of texture in them like I did by using a pestle and mortar.

Maths/Weight problem:

Falalfel Recipe

Ingredients

• 1 x 400g Net Weight =246g after being drained and rinsed OR approximately 123g dry chickpeas = 246g after soaking overnight
• 1 large onion, chopped
• 2 tablespoons coriander or parsely, finely chopped
• 1 egg or equivalent in egg replacer plus water required (i used 1 heaped teaspoon orgran no egg plus 2 tablespoon water)
• 2 tablespoon chickpea flour also known as gram flour
• 1 teaspoon salt
• 1 teaspoon ground coriander
• 1 teaspoon ground cumin
• 1 teaspoon ground paprika or hot chilli pepper flakes
• 1 galic clove, crushed
• Sunflower oil, enough for deep frying

Method

1. If using tinned chickpeas, drain and rinse, pat dry with kitchen paper. Or if like me your using dry chickpeas, soak overnight then drain, place in pan with frsh water, bring to a boil. Boil for 5 minutes and then reduce heat to a simmer and let cook for an hour. Drain and allow to cool for around 15 minutes.
2. In a food processor add chickpeas, garlic, onion, egg or egg replacer, spices, seasonings, flour and herbs and process until you get a thick paste that is fairly smooth but still with a little texture.
3. Heat the oil to 180C, Shape mixture into as many patties or balls you require. I used a ice cream scoop for the patties and 1 tablespoon of mixture for each of the balls.
4. Deep fry patties for 4-5 minutes and balls for approximately 2-3 minutes. Drain on kitchen paper and then serve any way you like, but for most pita, salad and tahini are a must where as i like serving mine as part of a salad or in homemade mini baguettes/bread fingers, salad, cream cheese, mayonaise and or tomatoe ketchup.

These cookies are so easy to make but more than that, they are delicious and healthy-ish.

- sugar and golden syrup
+'s from using Coconut Oil (Extra-Virgin) which contains lauric acid and is converted to monolaurin in the body, a fat found otherwise only in breast milk SubhanAllah

You already know how healthy Oats are, right? so let's cut to the chase and on with the recipe.

Easy & Healthy-ish Coconut Oil Oat Cookies

Makes: 8 (each cookie = 2tblsp)

Ingredients

75g Rolled Oats
75g Self-Raising Flour (i used a gluten free blend as my daughter as a wheat allergy)
75g Sugar (I used 45g brown sugar and 30g vanilla sugar)
75g Coconut Oil (like all oils extra virgin is the best)
1 tbsp Golden Syrup (my favourite thing to add to warm porridge for breakfast)

Method

1. Lightly grease a baking tray, i used sunflower oil and pre-heat the oven to 160C/140C fan
2. Pour flour, oats and sugar into a bowl and stir with a wooden spoon until well combined
3. Spoon coconut oil and golden syrup into a small saucepan, mix with a wooden spoon on a medium/low heat until melted.
4. Pour liquid ingredients over the dry ingredients and stir, simple!
5. Take 2 tbsp of mixture and shape into a ball, place on baking tray, repeat until you have used up your mixture then just slightly flatten each ball, remember they will melt and spread in the oven so just a light flatten is all that is needed.
6. Bake in the oven for about 20 minutes, until the edges are golden and the centers are still fairly light, remove from oven and leave on the baking tray to cool slightly before transferring to a wire rack to cool completely.

If you like crunchy on the outside, chewy in the middle cookies then these are just for you! To be honest i am not a huge fan of the coconut flavour but by using the oil instead of say grated coconut you get a mild coconut flavour which is just enough for me and the children to handle alhamduillah

I hope you enjoy making this simple and quick recipe as much as me and my son did this morning, inshaAllah

"And thy Lord taught the bee to build its cells in hills, on trees and in (men's) habitations.... there emerges from their bellies a drink, varying in colors, in which there is a healing for people. Verily in this is a Sign for those who give thought".

           Translation of the meaning of Quran Soorah Nahl: 68-69

Asalamu Alaikum / Hi everyone,

Courgette or Zucchini? Well here are a few interesting foody facts:

• The term Zucchini has an Italian origin while courgette is relatively French.
• Zucchini is used by those people who speak North American and Australian English whereas courgette is used by those who speak French, British, New Zealand and South African English.
• Zucchini and courgette are the same plant veggies but are used to refer to that same plant, which is growing across its different stages of plant development. The courgette is smaller and estimated to be about 14 x 4 cm long whereas the zucchini is bigger, which is estimated to grow as big as 15-20 cm.                                                     Source

Makes: About 7 fritters

Ingredients

450g/1 pound courgette/zucchini
1 teaspoon salt, plus extra to taste
1 small white onion, finely diced
1 tsp no egg (natural egg replacer) mixed with 2 tbsp water
Freshly ground black pepper to taste
1/2 cup rice flour
1/2 teaspoon wheat free baking powder
Olive or another oil of your choice, for frying

Essential Equipment
Baking sheet
Food processor fitted with grater attachment / Grater
Sieve
Ice cream scoop

Method

1. Preheat oven to 180C Fan/200C/325F, place baking sheet in oven until it's needed. Stir together rice flour and baking powder in a small bowl, In a small cup mix egg replacer with water, set aside.
2. Weigh Courhinni lol see what i did there, Cut ends off and Grate them using a food processor fitted with the grater attachment, please be careful of your fingers!!!. In a large bowl, toss courgette/zucchini with 1 teaspoon salt and then transfer to a sieve set over a bowl and leave for minimum of 10 minutes. Squeeze out the remaining water from the courgette/zhuccini by pressing it with a spoon against the holes of the sieve.
3. Place the dehydrated mass back into your large bowl. Taste and if you think it could benefit from more salt add 1/4 teaspoon or to taste, stir in onion, egg replacer and black pepper, at this stage you could also add a few spices or herbs such as dill/parsley. Stir the flour mix into the batter.
4. In a large frying pan(i really need a skillet as they are much better) heat 2 tablespoons of oil over medium-high heat until shimmering. Using an ice cream scoop as your measure, drop dollops of your batter onto the frying pan, only a few at a time so they don't merge together,  flatten as much or little as you prefer with the back of your spatula. Cook the fritters over medium heat until the edges at the base of the fritter are golden, about 3 to 4 minutes. Turnover the fritters and fry them on the other side until browned underneath, about 2 minutes more. Pat briefly on paper towels then transfer to your hot baking sheet and then into the warm oven until needed. Repeat proces with remaining batter ensuring pan is well oiled each time. Make sure that the fritters have at least 10 minutes in the oven to finish setting and getting extra crisp. 

If your not afraid of the extra calories, deep fry  scoops of batter at 180C the scoops of batter for a minute or until the edges start turning golden. Drain on paper towels to remove excess oil, place on a baking sheet, flatten as desired, bake for 15-20mins or until needed.

Enjoy as a side dish or snack.