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Friday, July 31, 2020
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Real Italian recipe | Everyday Pasta
See the full video here: https://www.youtube.com/watch?v=-FpQR3Af1gs
Time of preparation: 30min
For: 3-4 Peoples
Ingredients:
- Pasta (We used Tripolini the best for this kind of sauce in our opinion)
- One clover of garlic
- Fresh tomatoes or tomato sauce (About a medium-little ball for the fresh tomatoes)
- Extra virgin olive oil
- Basil
- Salt
- Pepper(optional)
Recipe:
Start by smashing a piece of garlic to emit all the flavors and put it in a pan, add the extra virgin olive oil and start heating at maximum heat.
Fry the garlic without burning it in the meantime prepare some fresh tomatoes by getting rid of the seeds.
Add the tomatoes into the pan but be careful, you want to keep the heat high for the best flavor but that will be messy so have on the other hand a cover to avoid the tomato sauce spilling. Add salt and let cook for about 20min. While the Tomato sauce is cooking start boiling water for the pasta. As soon as the Tomato sauce is finished top with some leaves of basil. Start mixing the tomato sauce with the pasta as soon as it is ready.
When you serve this plate you can serve it like this or ad a niche pinch of pepper and some extra olive oil.
Now you have our "Everyday pasta" make good use of it.
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Thursday, July 30, 2020
Liquid IceCream
14 ounces 2% Milk
2 Ounces Half & Half
3 Heaping Tablespoons of Sugar in the Raw.
Combine All Ingredients Stir with the VERY Tablespoon used to measure Sugar Important using a different Spoon could Cause More dishes to wash and a different mix. Put In Freezer For 5 minutes 215 Seconds Or 8 Minutes 5 seconds. Which ever you prefer. Pour into Two even Vessels. DRINK BOTH Alternating vessels every 3 Sips *ALSO IMPORTANT * and Lastly Let someone who is Lactose intolerant and Diabetic watch in Awe. As You're in Heaven.
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Does anyone have a favorite gluten free crescent roll recipe or know where to get one in a refrigerated container?
I have a sisters-in-law who can’t have anything gluten (or dairy she can take a dairy pill for a little amount)so any recipes that doesn’t have that would be much appreciated.
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[Friday] What are you cooking this weekend?
It's Friday so what are your plans for cooking this weekend? Share any great recipes you're looking forward to try or maybe you have a whole dinner planned out. Let's hear it!
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Mr. Noodle Dog
It's Mr. Nodules served in a buttered hot dog bun. Is anyone down with this? It's great.
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What are some good things to add to a rissoto?
I like rissoto with Mushrooms and Asparagus but I’d like to expand myself. I’ve also heard pumpkin goes great too.
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I’ve got a couple of chicken kabobs left over. Anything fun I can do with them?
Title. I have a couple of chicken kabobs left over that I’d like to do something fun with (they’ve been cooked already.)
I’d like to hear ideas you guys got. :)
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Irani Chai... Other than hyderabadi biryani or Dum Biryani...Hyderabad is also famous for this Tea...
How to make an authentic Dum Chai/Irani Chai..??
Ingredients:-
Water – 1.5 liter or 6 cups
Tea Leaves – 6 tbsp
Sugar – 6 tbsp or Jaggery – 20gms
Milk – 2 1/2 cups or 600ml
Condensed Milk – 4 tbsp or Mawa – 25g
Cardamom – 2-3 pods
Ginger – half grated
Cinnamon – 2 sticks
For method click the hyperlink.....
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Tasty and Spicy Jeera Aaloo and Tandoori Roti without Tandoor
Ingredients(Masaledaar Chatpate Jeera Aaloo):
4-5 chopped potato
2 tbsp Oil
1 tbsp jeera
Half tbsp mustard seeds
1-2 Sliced Onion
2 Spoon Ginger Garlic paste
Half cup water
Ingredients(Tandoori Roti):
One Cup Wheat Flour
Half Cup Maida(Refined Flour)
1 Big Spoon Curd
Half Spoon Sugar
Half Spoon Baking powder
1 Big Spoon Oil
Preparation Time : 15 minutes
Recipe: Tasty and Spicy Jeera Aaloo with Tandoori Roti without Tandoor
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Tasty and Spicy Jeera Aaloo and Tandoori Roti without Tandoor
Ingredients(Masaledaar Chatpate Jeera Aaloo):
4-5 chopped potato
2 tbsp Oil
1 tbsp jeera
Half tbsp mustard seeds
1-2 Sliced Onion
2 Spoon Ginger Garlic paste
Half cup water
Ingredients(Tandoori Roti):
One Cup Wheat Flour
Half Cup Maida(Refined Flour)
1 Big Spoon Curd
Half Spoon Sugar
Half Spoon Baking powder
1 Big Spoon Oil
Preparation Time : 15 minutes
Recipe: Tasty and Spicy Jeera Aaloo with Tandoori Roti without Tandoor
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Apricot and Custard Trifle (Khubani ka Meetha)
Serves: 3-4
Ingredients:
(Soaked) Dried Apricots (खुबानी) : 200 gm (Unseeded or with seeds)
Sugar : 1/2 Cup (125 gm) + 1/2 Cup (125 gm)
Water : 500 ml (added in batches)
Almonds (बादाम) (Thinly sliced) : 30 gm
Custard Powder (Vanilla) : 3 Tablespoon.
Full Cream Milk : 500 ml + 50 ml
Broken Cashew Nuts (काजू) : 50 gm
Whipped Cream or Milk Cream to garnish.
Written recipe:
Step 1: Soak apricots overnight. We used poached unseeded variety.
Step 2: Add soaked apricots into a pan.
Step 3: Add sugar and mix it.
Step 4: Add water. We'll use total 500 ml of water in batches.
Step 5: Start crushing the apricots with a spatula.
Step 6: On medium flame, use a potato masher to completely mash the apricots until it reaches jam like consistency.
Step 7: Add sliced Almonds and mix.
Step 8 : Turn off the gas and let it cool. Afterwards refrigerate.
Step 9: Mix 3 tablespoons of Vanilla Custard powder in 50 ml of milk. Keep this aside.
Step 10: In a sauce pan, boil 500 ml of milk.
Step 11: Add sugar and mix until dissolved.
Step 12: Add broken cashew nuts and mix until they get softened.
Step 13: Now add the custard milk we prepared earlier and mix.
Step 14: Keep stirring it until the milk thickens. You can check the consistency by wiping some milk off the laddle. It should come off clean.
Step 15: Turn off the gas and let it cool. Refrigerate afterwards.
Step 16: Assemble the first layer of apricot jam and then pour custard over it.
Step 17: Add sliced Almonds on top.
Step 18: Top it off with some whipped cream or milk cream and garnish it with some chopped apricots.
Step 19: Serve it chilled.
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How to prepare chicken fingers to stuff into tortillas?
They can be fried with breadcrumbs or just spiced and fried on oil, whichever you think tastes awesome :) Thank you!
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Homemade coconut yogurt is runny
Hi there, I tried making homemade coconut yogurt for the first time but it is runny, almost like a milk instead of a yogurt. What could I have done wrong? Here's the recipe I followed:
- 400 ml coconut milk, low fat, no sugar (the kind you drink, not the kind you cook with)
- 1 tablespoon tapioca starch
- 1 teaspoon probiotic powder
- Dissolve tapioca starch in a bit of coconut milk. Add to the remaining milk.
- On a pan, heat the coconut milk + tapioca starch until 60ºC, whisking continously.
- Let milk cool to 43ºC. Add probiotic and mix.
- Get the mixture in the yogurt maker for 6 hours. The yogurt has been sitting on my fridge for 18 hours and it is running.
I'm keen on doing coconut yogurt again but I want to get it right next time. I'd like to use either tapioca starch or gelatin sheets as thickener as these are the ingredients I have at home. What could I have done wrong?
Also, is there any way to save my yogurt now? I don't like smoothies so sadly that's not an option.
Thank you,
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Time for an Orgasmic Haberdasher!!
Orgasmic Haberdasher
1 oz Cherry Herring
1 oz Green Cr De Menthe
2 oz Triple Sec
1 oz White Cr De Menthe
Serve in a Red wine glass. Add Cheerios.
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Wednesday, July 29, 2020
My daughter (5) is not a fan of meats so I want to try bean recipes that are kid friendly. Any suggestions??
My daughter loves anything salty, and anything sour. She also loves vegetables overall.
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Copycat Recipes
Recently learned how to make London Fog tea (since Starbucks is expensive) and Chick-fil-A sauce (cuz I’m not giving them any more money)and I’ve gotten addicted. Are there any good copycat food websites/recipes you guys like? Thanks!
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Parmesan crusted chicken?
I'm looking for a video of parm crusted chicken. The chicken was dipped in flour, egg, then just parm cheese. No bread crumbs were used. I thought it was a tasty video, but I can't fine it any where. Thanks!
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Due to a mistake on my part regarding quantity, while ordering grocery’s online, I am now in possession of a life time supply(for me) of peanut butter. Please post/link your favorite peanut butter related recipes!
The title pretty much says it all. Please help me go nuts for that sweet creamy peanut butter!
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Kyochon (Korean fried chicken) recipes?
Their chicken is just so damn delicious, doesn't matter if it's the Soy&Garlic, the Honey or the spicy Red series. Does anyone (perhaps who worked at Kyochon) know how they make it? I have searched all over online but i can't seem to recreate it. Those recipes are also of just the average korean fried chicken but not necessarily Kyochon or similar.
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Mozzarella sticks
Recipe for mozzarella sticks: Makes 24
Prep time: 15 minutes
Total time: 1 ½ hours
Ingredients
12 (1 ounce|30 gram) mozzarella cheese sticks, halved crosswise 3/4 cup|100 grams panko bread crumbs, finely crushed 2 tablespoons olive oil 1 tablespoon unsalted butter 2 garlic cloves, finely chopped 1 medium yellow onion, finely chopped 1 tablespoon tomato paste 1 (28-ounce|800 gram) can whole peeled tomatoes, crushed by hand 1 tablespoon granulated sugar 1 teaspoon chili flakes kosher salt and freshly ground black pepper canola oil, for frying
Directions
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Place the flour, eggs, and bread crumbs in separate shallow dishes. Working with 1 piece of mozzarella at a time, dredge in flour, dip in eggs, and coat in breadcrumbs; repeat this process one more time, except this time, don't dredge them in the flour. Lay on a parchment paper-lined baking sheet and refrigerate for 1 hour.
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Heat olive oil and butter in a 4-quart saucepan over medium-high; add garlic and onion and cook until soft, about 6 minutes. Add tomato paste and cook 2 minutes more, then add tomatoes, sugar, chili flakes, salt and pepper; cook until thick, 15-18 minutes. Keep marinara sauce warm.
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Heat the oven to 250°F. Heat 2-inches canola oil in a 6-quart saucepan until a deep-fry thermometer reads 365°F. Working in batches, fry the mozzarella until golden and crisp, about 1 ½ minutes. Transfer the mozzarella sticks to paper towels to drain and place in the oven to keep warm while frying the remaining sticks. Serve hot and with marinara sauce.
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Protein Pancakes?
I’m trying to start bulking up and want a really good protein pancakes recipe, I’d prefer no seeds. Any help is appreciated!
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Pitta bread pizza
Quick and easy pizza if you’re not up to making dough.
Ingredients;
White pitta breads, Tin of chopped tomatoes, Garlic, Oregano, Mozzarella(alternative cheese works but mozzarella tastes best), Toppings of choice(e.g pepperoni)
Instructions
Pre heat an oven at 200 degrees c (400 F)
Heat chopped tomatoes in a pan with chopped garlic and oregano until thickened.
Top your pitta with the sauce add cheese and toppings of choice.
Place in the preheated oven for 5 to 10 mins when it is bubbling and golden.
Very easy! Enjoy!
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Low calorie alternative for mayo in tuna salad?
Hope this is an appropriate place to ask. I am not a cook AT ALL. I have onion, cucumber, tuna. Debating on adding macaroni. Thinking about putting it on toast but just in a bowl will work too. Not concerned about salt content- just calorie content.
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5 Minute Meals - I made a bunch of 5-minute meal recipes that you can use to save time or if you're in a rush!
Hi r/recipes! Not your normal post, but I haven't seen many recipes for people who work long hours and don't have a ton of time to cook. So, I made this guide!
All of the following meals can be made in under 8 minutes each without using any pots or pans. If you microwave efficiently, you can get meal times under 5 minutes each. This took me 25 minutes total to make including cleaning.
The only cooking utensils I used were:
- 1 knife
- 1 strainer
- 1 fork
- a can-opener
- a microwave
Here's how it came out:
The Ingredients
Meal 1- Mexican Burrito Bowl (3 minutes)
Ingredients for 2 portions:
- 1 uncle ben's ready rice (spanish, brown, or whatever you prefer)
- 1 can of black beans
- 1 can of corn
- 1 taco shell
- taco sauce
- feta cheese (or mexican cheese)
- Microwave Uncle Ben's Ready Rice for 90 seconds
- While that's microwaving, empty can of black beans and corn into a strainer and rinse with warm water, mix together with your hand or a fork
- Take out rice, pour into meal prep container on one side, and the corn black bean mixture on the other side
- Break a taco shell with your hand on top
- Crumble some feta cheese with your hand on top
- Drizzle taco sauce across
Meal 2 - Greek-ish Salad (3 minutes)
Ingredients for 2 portions:
- 1 large can of chicken
- 1/2 a bag of arugula, kale, or any other salad base
- 10-12 cherry tomatoes
- 1/2 can of chickpeas
- olive oil
- lemon juice
- salt, pepper
- pitted kalamata olives
- Lay your arugula in the meal prep container covering the entire bottom
- Sprinkle some cherry tomatoes, chickpeas on top
- Drain your can of chicken and rinse with warm water for 15-30 seconds and then add on top
- Crumble some feta cheese with your hands on top
- Sprinkle some pitted kalamata olives
- In a small container, add 1 part olive oil, 1 part lemon juice, salt, pepper - shake or mix - this will be the dressing, store on the side and add before eating
Meal 3 - Lentil Tahini Protein Bowl (6 minutes)
Ingredients for 2 portions:
- 1 can black lentils
- 1/4 cup tahini
- lemon juice
- 1 uncle ben's ready rice (brown or whatever you prefer)
- 1 frozen vegetable mix
- 1 tbsp pre-minced garlic (comes in a small jar)
- 1 teaspoon cumin
- Microwave the frozen vegetable mix according to instructions, mine took 5 minutes
- Drain the lentils into a strainer and rinse with warm water
- In a bowl, mix lentils with 1/4 cup tahini, a generous squirt of lemon juice, 1 tbsp (about) of minced garlic, salt, pepper, and 1 teaspoon cumin - mash with a fork until it becomes a mush
- When vegetables are done, microwave brown rice for 90 seconds
- Lay brown rice on 1/3 of container, lentil-tahini mash in the middle, and the cooked frozen vegetables on the final third of the container
Meal 4 - Tuna Sandwich + Salad (3 minutes)
Ingredients for 2 portions:
- 1 can of tuna
- 8 cherry tomatoes or so
- 4 slices of whole wheat bread (I used dave's killer bread)
- arugula
- 1/2 can of chickpeas
- 1tbsp light mayonnaise
- 1tbsp lemon juice
- 1/2 tbsp minced garlic from jar
- Drain can of tuna and add to a bowl
- Combine 1 tbsp light mayo, 1 tbsp lemon juice, 1/2 tbsp minced garlic, salt, and pepper into the tuna bowl and mix with a fork
- Take a slice of whole wheat bread, lay some arugula on it, and then add some tuna salad onto it, then put another slice of bread on it, cut in half, add to meal prep container
- Lay arugula on the other side of container, with cherry tomatoes, a handful of chickpeas
NOTE: You may want to keep the bread and tuna salad separate so the bread doesn't get soggy, and then combine when you eat it with a fork, shouldn't take more than 30 seconds
Meal 5 - Chickpea, Rice, Sweet Potato Bowl (8 minutes)
Ingredients for 2 portions:
- 1 can of chickpeas
- 2 sweet potatoes
- 1 uncle ben's brown rice or instant quinoa rice cups (that's what I used)
- 8 cherry tomatoes
- arugula
- hummus
- Wash sweet potatoes and poke holes with a fork, wrap in a moist paper towel and microwave for 6 to 8 minutes or until soft
- After sweet potatoes are done, microwave instant rice or quinoa
- Lay arugula down on 2/3 of the bowl
- Add rice/quinoa on top of arugula, then 1/2 can of chickpeas, and cherry tomatoes
- Cut sweet potatoe in half and add to container
- Add a dollop of hummus on top of the chickpeas
NOTE: You may want to add the hummus right before eating so you don't heat the hummus when warming it up, otherwise, you can eat it cold
Final Notes
- I saved time by microwaving two uncle ben's instant rice at a time
- You can save more time by always making sure the microwave is going, i.e. immediately throw the frozen vegetables in, then the sweet potatoes, then rice
- I specifically chose cherry tomatoes as they don't need to be prepped or cut for the salads
- I also saved dishes by using paper bowls, and reusing the same paper bowl throughout (i.e. mixing the tuna and making the lentil-tahini mash)
- I think most of these will be quite filling, I'm going to be eating them over the next week and will report back
- Also, you can save even more time by making a smaller variety of meals, i.e. if you only made 2 or 3 different meals for the week, you'd save a lot of time, but I like variety so I did a bunch
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Baklava with Pistachios Recipe
Ingredients
For the dough:
250g filo dough
200g ghee (or clarified butter)
100g finely chopped pistachios
For the syrup:
500g sugar lemon peel
300ml water
Instructions:
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Grease a glass baking tray with melted ghee.
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Place one filo dough layer in the pan.
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Brush the dough with ghee.
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Repeat for a total of 12 layers.
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Add one layer of pistachios.
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Repeat another 12 layers of filo dough, brushed with ghee every time.
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Cut into square pieces.
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Bake at 160°C (320°F) for 25 minutes.
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Meanwhile, prepare the syrup by mixing sugar, lemon peel and water in a medium size pot.
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Boil the mixture for 10 mins on medium high heat.
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Remove from oven and immediately spoon the cooled syrup over the hot baklava (you’ll hear it sizzle). Let baklava cool completely, uncovered and at room temperature.
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Optional: garnish with pistachios.
Link: https://pastelderay.wordpress.com/2020/07/23/baklava-with-pistachios-recipe/
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Ratatouille Provençale (Classic Recipe)
Hello everyone!
I've noticed a lot of Confit Byaldi (the fake "Ratatouille" from the Pixar movie) being submitted on Reddit but no real ratatouille. The Confit a very good dish but quite long to prepare.
I'm a French guy born and raised in Provence (where the classic dish comes from) so I thought I would share the recipe for the classic "Ratatouille Provençale".
Ingredients (2-3 servings)
- 2 tablespoons of olive oil (the actual spoon, not the U.S measurement unit which varies from one country to another)
- 2-3 garlic cloves
- 2-3 oignons
- 2 eggplants
- 2 big zucchinis
- 2 big bellpeppers (red or green)
- 3 tomatoes with tomato paste OR just tomato sauce (300 mL)
- Thyme, Oregano, Rosemary and 2 bay leaves.
- Salt and pepper
- 1 big saucepan with a lid and a big wooden spoon
Recipe
- All ingredients should be at room temperature
- Dice the onions
- Finely chop the garlic cloves
- Put the saucepan on medium heat and add the oil, wait 30 seconds so it's hot enough
- Add the onion and garlic, stir so that the oil evenly coats all the bits, put the lid on, let it cook until it becomes translucent (3-5 min)
- Put it on low heat
- Add the tomato sauce (or tomatoes + paste) and all the herbs
- Let it cook 10-15 minutes (with the lid on), the goal here is to remove the acidity from the tomato to keep things sweet. If you want to cheat, you can add a pinch of sugar.
- Wash and dice the eggplants in 1.5 cm parts (don't peel it) then add it into the mix.
- Wash, seed, and dice the bellpeppers in 1.5 cm parts then add it into the mix.
- Wash and dice the zucchinis in 1,5 cm parts (don't peel it) then add it in to the mix.
- Add pepper and coarse salt (it'll make the vegetables sweat) and stir the ingredients a bit to avoid having layers.
- Let it cook with the lid on long enough for all the ingredients to soften and sweat the water out (25 min?)
- Remove the lid. There should be quite a lot of water in the saucepan.
- Put it on low heat and let it cook for a while, just checking from time to time if nothing is burning. If the water is evaporating too fast, lower the heat or put the lid back on for a few minutes (30-40 min).
- Just taste if everything is cooked enough (some people like a bit of texture, others prefer when everything is super soft).
- Season if needed and put the whole thing on high heat.
- Let the ingredients caramelize a bit but not burn, you should hear them fry for 30-40 secs then stir the whole thing so that all ingredients are evenly caramelized. You should notice the ratatouille going from a colourful arrangement of distinct colours to a more uniform and creamy brown-red color. The whole thing should look like a messy mushy working-class dish, which it exactly is.
- You should be able to taste all the ingredients yet it should feel like a uniform, slightly sweetened taste.
Additional info
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I personally love to eat ratatouille with buckweat wholegrain semolina, but honestly it goes very well with rice or quinoa.
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Some people also like to add some fried eggs in their plate.
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It's also very good served cold or at room temperature.
-
Very healthy (low calories), very filling and very tasty. It's great when you're on a diet and don't feel like starving.
bon appetit
Every week I cook a Middle Eastern recipe, this week (17/52) I made Maamoul; Ancient Middle Eastern semolina cookies stuffed with Nuts and Dates that are eaten during Religious festivities
In households across the Middle East, millions of Maamoul (also called Kaak) are being baked in Preparation of Eid this coming Friday. Maamoul are semolina cookies (or biscuits if you aren't American) that are stuffed with spiced nut or date fillings. Over the centuries they have become associated with religious holidays and are served by Muslims, Christians and Jews alike during their religious festivities. These cookies are quite similar to the Egyptian Kahk ones I posted about last Eid and it is thought that Maamoul evolved from Kahk, thus giving them a shared pharaonic origin.
What is Maamoul
To put it simply Maamoul are semolina cookies, they are stuffed with nuts (usually pistachios or walnuts, but sometimes almonds as well) or fruit (most commonly date but sometimes figs). The cookies are spiced with Mahlab, which is made from the ground seeds of cherries as well as Orange Blossom or Rose water. Mahlab gives the cookies a slight cherry and almond flavor that is really pleasant.
The cookies are formed in Maamoul moulds which are traditionally wooden etched moulds, that give them a distinct pattern and shape. Most families have a number of moulds that they use every year, but there are also specially designed tweezers which are used to etch the surface of the cookies. Some designs have specific meanings, for example some Christian populations make a Spiked Ring shape Maamoul which is supposed to represent Jesus' Crown of thorns and is served during Easter. It's standard practice to use a different mould or etching for each flavor so that you always know what each cookie contains. Like I mentioned above these cookies are eaten by Muslims during Eid (both eids), Christians during Easter and Christmas, and Jews during Hanukkah and Purim.
The cookies themselves have no sugar in the dough, instead the filling is usually sweetened lightly, and then the cookies are dusted with a light dusting of powdered sugar; this is another trait they share with Egyptian Kahk. Maamoul are served alongside Tea or Turkish coffee as the cookies on their own can have a bit of a crumbly texture. There are actually a few commercial brands who mass produce Maamoul, these are good but they cheat a little by using flour rather than semolina.
History
Like I mentioned above, Maamoul are thought to have evolved from Egyptian Kahk, which themselves are thought to have been a Pharaonic food. Some Pharaonic temples contain etchings that depict the preparation of Kahk, which were given to priests as an offering during certain rituals. It is thought that over 100 different designs existed during the Pharaonic period, in particular round disc shaped designs which carried a depiction of the sun god Ra.
During the Fatamid caliphate's (909-1171) rule of the Middle East a government office was setup, whose purpose was to ensure the baking and distribution of Kahk or Maamoul to the general populace during Eid Festivities. The Fatamid's used these as a means of winning over their newly conquered subjects and reminding them of the generosity of their rulers, even going so far as to inscribe them with the words "Kol wa Eshkor Mawlak" "Eat and Thank your master". As a result of this government office, the cookies are thought to have spread across the Middle East and become a staple during religious festivities.
It's not clear when the shift from flour to semolina was made, but the clear distinction between Kahk and Maamoul is that Maamoul are made with semolina. Some families use a combination of both, but the distinction is still there as Egyptian Kahk is never made with any semolina. Although they are quite similar in shape and composition, the two cookies are regarded as distinct foods in the Middle East.
Flavor Profile
Unlike Kahk, Maamoul has a flavored dough. When the dough is being assembled, it is hydrated using Orange Blossom Water or Rose water as opposed to milk in Egyptian Kahk. Orange blossom water has a very slight citrus flavor and almost tastes like jasmine flowers, rose water on the other hand has an extremely strong rose flavor that tastes and smells like a grandma. I have an aversion to rose flavor and so I never use it myself, however when I have had Maamoul with rose, it's always a very slight background flavor and so it must be heavily diluted before use.
The other major flavor component is Mahlab and it's a spice that is placed in both the dough and the fillings. Mahlab is a spice made from the seeds of cherries. It has a slight cherry flavour, but also tastes likes almonds and a bit floral. It's really subtle in flavor but really elevates these cookies.
The stuffings of the Maamoul also lend a lot to the flavor of the cookies. The nut stuffings are usually spiced with a combination of Cinnamon, Cardamom, Nutmeg, and Clove. The fruit stuffings are usually seasoned lightly with some cinnamon or nutmeg. It's also common for some families to mix some more rose or orange blossom water into the stuffings as well.
Ingredients
Dough Ingredients:
500g (17.5 oz) fine semolina
250g (8.75 oz) clarified butter/ghee or about 300-350g (10.5-12.25oz) butter to make this
150ml (5 fl oz) orange blossom water
1 Tbsp Mahlab powder
Pinch of salt
Syrup (for the fillings):
100g (3.5 oz) Sugar
50g (1.75 oz) Water
Squeeze of lemon juice
For the Walnut filling:
150g (5.25 oz) Walnuts
1 Tbsp caster sugar
1 Tbsp light brown sugar
3 Tbsp Syrup or you can use honey
Splash rose water/orange blossom (optional)
1/2 Tsp Cinnamon powder
1/2 Tsp Mahlab powder
1/8 Tsp Cloves powder
1/8 Tsp Mace or Nutmeg powder
1/8 Tsp Cardamom powder
For the Pistachio Filling:
150g (5.25 oz) pistachios
3 Tbsp sugar
3 Tbsp honey/thick syrup
Splash rose water/orange blossom (optional)
For the Date Filling
200g (7 oz) Date Paste or Pitted Dates
20g (0.7 oz) Clarified Butter
Directions:
To make the clarified butter
- Melt butter in a pot on medium heat
- Once butter has fully melted, let it boil for a couple of minutes before removing from heat
- Skim off any foam that has floated to the surface then pour out into a jug to cool. As it cools the milk solids should settle to the bottom of the jug
- Carefully measure out 250g of the clarified butter, being sure not to tilt the jug too much so you don't disturb the milk solids
For the dough
This can fully be made by hand 1. Add Mahlab and semolina to a mixing bowl and mix briefly to combine 2. Add the cooled but still liquid clarified butter to the semolina and mix to combine 3. Once combined, grab handfuls of semolina in your hands and rub between your palms (as if you were rubbing sand) to massage the clarified butter into the semolina 4. After 5 minutes of massaging the semolina it should have a uniformly yellow color. Cover with some plastic wrap and leave to rest overnight 5. The next day it will have hardened a little, rework the mixture until it starts to come together almost like a dough (should take a few minutes) 6. Once a soft buttery dough has formed, add the orange blossom and salt then knead until fully absorbed, it forms a soft dough after about 5 mins 7. Cover and let it rest for about 30 minutes before using
To make the syrup
- Add sugar, water and lemon juice to a pot on medium heat
- Swirl the pot a couple of times to dissolve the sugar and let it come to a boil
- Once the sugar has dissolved turn the heat down to low and simmer for 5 minutes until thickened
For the walnut filling
- Toast your walnuts in a dry pan or in the oven until slightly fragrant
- Chop the walnuts into small chunks about the size of a grain of rice or two. You can use a knife but pulsing it in the food processor is a lot quicker
- Add the walnuts to a bowl as well as the sugar and spices, mix thoroughly to combine
- Add the cooled syrup and mix until it starts to clump together and you can form small clusters of nuts using your hands. Add more syrup if necessary
For the Pistachio Filling
- Toast your pistachios in a dry pan or in the oven until fragrant
- Chop the pistachios into small chunks about the size of a grain of rice or two. You can use a knife but pulsing it in the food processor is a lot quicker
- Add the remaining ingredients and mix until it starts to clump together. Add more syrup if necessary
For the Date filling
- Add the ingredients to a mixing bowl and massage by hand until combined
- If you are using pitted dates instead, then it's easier to do this in a small pot on a low heat
To assemble the cookies:
- Portion the dough out into 20g balls and roll each ball in your hands till smooth
- To fill the Maamoul, make an indentation in your dough ball and add a teaspoon of filling into it
- Use your fingers to press the dough around the filling and seal into a ball once more
- Roll in your hands until smooth again
- Place the dough ball into a Maamoul mould and press down to imprint
- Smack your Maamoul mould onto a surface at an angle to get the formed Maamoul to drop out (Alternatively to a mould you could use the sides of a fork or any other kitchen utensils to etch a pattern into your maamoul)
To cook:
- Evenly space out your cookies on a grease proof paper lined tray, they don't spread much at all so you can fit quite a few in at once
- Bake in an oven preheated to 200c or 392f for 12 minutes total, rotating it fully at the 6 minute mark
- Remove and let them cool on the tray for 15-30 minutes before dusting with powdered sugar
- Serve and enjoy
Notes and Tips:
- The flavor of Maamoul develops a lot after baking, I highly recommend letting them sit for at least 48 hours before eating as it will allow the fat to resettle in the cookie and the flavors to come together properly
- If you don't have a Maamoul mould, try using forks or the underside of some crockery to shape your cookies. You could use a small gravy boat to shape your cookies into oblong shapes
- Fine semolina should be used as opposed to coarse semolina, some people use a mix of both but coarse semolina alone would result in a really dry and crumbly cookie
As always I have a full video recipe in my post history if you would like to check it out, I always appreciate the support. Leave a comment if you have a specific Middle Eastern dish you'd like a recipe for
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Fudge - Chewy or Crumbly?
So I remember being a kid and around the holidays my family would give out holiday bags to family and friends, and a lot of the time it would include fudge. Well my family ended up moving different areas around the country (America) and it's been nearly 12 years since that last piece of decadent fudge I had, and i'm 22 now. The reason i'm making this quite random post is because no matter how hard i look i cant find the fudge that used to be in those bags. All fudge i see or get now is soft, chewy, and sticky, and to me personally its kind of off putting. The fudge that i want is dry, almost unbearably dry, very crumbly, and rich in flavor, but its not exactly chocolaty flavor, but the only other way i can describe it is as creamy. So it doesn't make sense, how can something be dry, creamy, and chocolate fudge all at the same time. If anyone knows what im trying to make sense of here can you give a recipe or a link to a recipe on how to make it? Thanks for any comments.
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Tuesday, July 28, 2020
Seswaa recipe
Im interested in learning about different African country cultures and was looking for a Seswaa recipe that is native to Botswana. I can't seem to find anything good anywhere for one. If anyone has a good traditional one they use that would be amazing.
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Any easy Chinese recipes?
Hello! I would like to make Chinese food. I was wondering if anyone knows some that a beginner could make with meat or seafood and not a lot of veggies?
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Jollof Rice
Does anyone have a good jollof rice recipe? Either your own you don’t mind sharing, or a published one. I’ve looked online and such, unsure which is best.
I’ve never made it before. I spent a month in Ghana a few years ago and I’m YEARNING for jollof....
Thanks!
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Savory Blender Recipes?
Hi all, apologies if this is redundant or silly question. For the past several months I’ve been having issues that make it hard to swallow food. As such, I’ve switched to a primarily liquid diet although certain softer foods are OK (Think pudding, yogurt, pastes etc.). While smoothies and other things are great, it’s a lot of sweet flavors, and I crave savory stuff, especially something that I can actually eat rather than drink (I have a disability that makes eating drippy things with a spoon hard, so while soups help me get some of the flavors I crave, they are a pain to eat). Do y’all have any suggestions? I feel like my google-fu is missing key terms, or this is just a not-at-all-strangely uninvestigated space.
For reference one thing I have had luck with is putting saag paneer in the blender. It yields a paste with a perfect consistency and an oh-so satisfying taste, but even I can’t eat that too many times in a row. Certain other foods (see general Tso’s Chicken) have not fared so well.
All that said I will gladly take any superb smoothie recipes—I was just hoping to find savory things that are thick enough to be eaten with a fork. Any and all advice is appreciated!
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In need of awesome BAKED hot wing recipe
Hey guys, I’m wanting to home make some KFC hot wings for my boyfriend. He loves them so much but he has been unable to eat them for almost a year due to his cholesterol levels. I want to surprise him with a healthy version! Hopefully you guys can point me in the right direction or give me some tips- I want to bake the wings instead of frying them to keep the saturated fat content down.
Thanks in advance!!
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Super tasty Creamy Scallop Pasta, perfect for date night
Recipe video link: https://youtu.be/i61xI4-nqgE
Ingredients
- 3 cloves of garlic
- 3 green onion
- half onion
- 5-6 basil leaves
- 1 pound of scallop
- spaghetti noodle
- Some black pepper and salt
- 1/3 cup white wine or cooking wine
- 1/3 cup of heavy cream
- some paprika
- some dry or fresh parsley
- 1/4 cup of parmesan cheese
- 1 tbsp red pepper flakes
- 2 slices of bacon olive oil
Directions
- Chop garlic, green onion, half onion and basil
- Cut bacon into small pieces
- Season one side of the scallop with black pepper, salt, and paprika
- Boil the water and cook the pasta for 10 minutes
- Take the noodle out and add 1 tbsp olive oil to mix well
- Turn on the medium-high heat, sear one side of the scallop for 2-3 minutes
- Season the other side of the scallop, turn the scallop to the other side
- Take the scallops out when they are done.
- In the same pan, add bacon to cook until change color
- Add in garlic, green onion, and onion, cook till the onion is transparent
- Add 1/3 cup of white wine and 1/3 cup of heavy cream, let it boil
- Add parsley, basil, and 1 tsp black pepper
- Add 1/3 cup of water and the pasta
- Stir them to mix well, add parmesan and red pepper flakes
- Take the noodle out when it's done, top with scallop. Done!
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