All posts by nasdatoo

Chocolate Cake

Sweets

                                                

    

Ingredients


  • 8                oz butter, room temperature
  • 8                oz sugar
  • 4                eggs
  • 1/2             tsp vanilla essence
  • 7                oz all purpose flour
  • 1                oz cocoa powder
  • 2                level tsp baking powder
  • 1/4             cup warm water

Instructions


Preheat oven to 350 degrees.  Grease a 9″ cake tin with cooking spray or butter.  Line the pan with parcement paper.


  1. Cream butter and sugar till it is light and fluffy. About 5 min.
  2. Add 1 egg at a time beating well.
  3. Add vanilla essence and mix. 
  4. Add baking powder to the flour, fold in flour,  adding water to make a dropping consistency. 
  5. Pour the mixture in the prepared tin.
  6. Bake on the middle shelf for 40 min or until done.  (the cakes are done when, if you put the tooth pick in the centre of the cake and the tooth pick comes out clean).
  7. Let it cool in the pan for 10 min.
  8. Transfer it onto a cooling tray.

Continue reading Chocolate Cake →

Morroccan Eggplant and Apricot Pies

Meat, Snacks & Appetizers

**Harissa, a North African chile sauce , lends heat to these hand pies.  Brand vary in intensity, so taste yours first.  If it seems fiery , start with a little, and cook a portion of the meat to taste.  You can also make your own sauce.

Dried apricots and harissa give sweetness and spice to a meaty filling wrapped in a buttery, flaky crust.

This is a recipe I found in Martha Stewart magazine in 2007.

Makes 40

FOR THE FILLING

  • 3                   tbsp extra-virgin oil
  • 1/2                medium eggplant, peeled and cut into
  •                      1/2″  cubes (about 2 1/4 cups)
  • 1 1/2             lbs.  Ground Beef mix
  • 2                  slices white bread, torn into large pieces 
  • 1/4               cup whole milk 
  • 2                  tsp green masala
  • 1                  small onion, coarsely chopped
  • 1                  large egg 
  •                     Coarse salt and freshly ground pepper 
  • 1 1/4            lb ground chuck (80 percent to 85 percent lean)
  • 1/2                cup chopped dried apricots
  • 3                    tbsp Harissa

FOR THE CRUST

  • 1                    recipe Short Crust Pastry
  •                       extra flour for dusting
  • 1                    large egg, slightly beaten, for the wash
  • 1                    tbsp cold water

INSTRUCTION

Make the filling:

  1. Heat oil in a large skillet over medium – high heat.  Cook eggplant with salt, stirring occasionally, until tender and slightly golden, about 5 minutes.  Let cool.
  2. Mix together eggplant, meat, apricots, and harissa until just combined.  Divide into 40 and shape into a small sausage.
  3. Make the short crust pastry and make 4 disks.  Roll out 1 disk at a time to 1/8-inch thickness on a lightly floured surface.
  4. Cut into 5 inch circles.  Refrigerate scrapes if needed.
  5. Preheat oven to 425 degrees.  Lightly brush edges of 1 dough circle with egg wash.  Top with 1 portion of meat.  Fold dough to encase filling, forming a half moon.  Carefully press around edges to seal.  Press with a fork.  Make a vent in the top using a skewer or a kniife.  Repeat with remaining dough and meat, transferring pies to parchment lined baking sheets.  Refrigerate until dough is very firm, about an hour or freeze for 30 min.
  6. Brush tops with eggwash.   Bake, rotating sheets halfway through, until golden and filling is cooked through,  about 40 minutees.  Let cool for 10 minutes.

Make Ahead:

Uncooked pies can be frozen,  wrapped in plastic, for up to a month.  Proceed with baking instruction(no extra  baking time needed)

Meat Mix
small sausage         
Filled Pies

Hot Garlic Sauce

Dips, Chutneys, Preserves and Pickles

Ingredients

  • 2                tbsp oil
  • 1                tbsp garlic paste
  • 2-3,            dry broken red chillies
  • 1                tbsp chili Sauce
  • 3                tablespoon ketchup
  • 1                cup chicken stock
  • 1                tbsp soya sauce
  • 1                tsp sherry
  • 1/2             tsp salt
  • 1                tsp sugar
  • 3                tbsp corn starch
  • 1/4             cup water

Instructions

  1. In a frying pan heat oil.  Reduce heat.
  2. Add dried chillies.  Add chili sauce.
  3. Mix in garlic. Fry for a minute.
  4. Add tomato ketchup and stock.  Stirring it bring to a boil.  Cook for 2-3 minutes.
  5. Add soya sauce, sherry, salt, sugar.
  6. Stir corn flour paste and add to the sauce.  Bring to boil.  Simmer for 2 minutes, stirring continuously, till the sauce thickens,  remove from the heat.

Harissa

Dips, Chutneys, Preserves and Pickles

Harissa is a fiery blend of chilies and spices, in the form of a thick paste. Harissa is native to the northern African countries of Morocco, Algeria, Libya and Tunisia. The history of Harissa is linked closely to that of the red pepper, which was introduced to Europe and North Africa in the 1400s. Harissa is a staple food often eaten with every meal in Morocco and its neighboring countries.
Harissa is usually made with ingredients such as chilies, garlic, vinegar, salt, and olive oil, though the recipe for Harissa varies based on the region of production. While the base of Harissa is hot chili peppers, additional ingredients may include coriander, caraway, paprika, lemon juice or cumin. The type of pepper used will determine the heat of the chili paste.

Harissa is traditionally eaten alongside couscous, but also adds a bright vibrant flavor to sauces, dressings, marinades and soup. Harissa adds a flavorful kick to sandwiches, roasted vegetables, rice or noodles. Delicious when spread on lamb, or mixed into the sauce of a braise.   Harissa is also a perfect sauce to spoon over eggs or potatoes.

Ingredients

  • 12                fresh red finger-length chillies
  • 1-1/2            tsp coriander seeds
  • 1/2               tsp caraway seeds
  • 4                  cloves garlic
  • 1/2               tsp sea salt flakes
  • 2.                 tsp tomato paste
  • 2 1/2            tsp lemon juice 
  • 1                  tbsp light olive oil
  • 7                  drops rose water
  1. Instructions
  2. Roast the coriander and caraway seeds over the heat in a dry frying pan until fragrant, making sure they do not burn, then work to a fine powder in a pestle and mortar or a spice grinder.
  3. In a blender add all the ingredients and blend to a fine paste, then set aside for at least an hour before using it.

The fiery paste can be turned into a mellow dip by stirring through natural yoghurt.

The Harissa will keep up to 2 weeks in the fridge.

FREEZE: In nice cube trays, then pop out and use when needed.

Rhubarb jam

Dips, Chutneys, Preserves and Pickles

INGREDIENTS

  • 2                      lbs rhubarb, trimmed and cut crosswise, 1/2 inch thick (6 1/2 cups) 
  • 1                      lb sugar (2 1/4 cups)  
  • 1/4                   tsp salt 
  •                         fresh lemon juice (optional) 

Instructions

  1. Bring rhubarb, sugar, and 1/4 teaspoon salt to a boil in a large pot, stirring often. 
  2. Cook, stirring often, until bubbles slow, foam subsides, fruit rises to the top, and jam sticks to a wooden or metal spoon when lifted from mixture, about 10 minutes. 
  3. Stir in lemon juice to taste. 
  4. Let cool for 1 hour. 
  5. Refrigerate overnight.

Mango Mousse

Sweets

Ingredients

  • 1          can mango pulp
  • 2          pkg peach Jell-O
  • 1          large cool whip
  • 1          cup hot water
  • 1          can condensed milk
  • 1          ripe mango
Decoration
  • 1          fresh mango or
  • 1          pomagranate

Instructions

  1. Dissolve jell-o in hot water, let it cool.  Use the jello before it starts to set
  2. Mix all the ingredients together.
  3. If you are using a mango, peel and cube it into 1/4” and mix it in  the mixture.
  4. Pour into fancy glasses or in an 8” x 10” pyrex dish.
  5. Let set for 5 hrs or overnight.
  6. Decorate with fresh mango or pomegranate seeds.

NOTE:

You can use whipping cream instead of cool whip.  Cool whip makes it sweeter.

whip the cream and add the rest of the ingredients.

if you can not find peach jello, use orange jello.

IMG_6301 (1)

Cheese Balls

Snacks & Appetizers

 

Make all three flavored cheese balls or prepare just one or two, adjusting the ingredients accordingly.

SERVINGS:10

INGREDIENTS

BASE RECIPE: 

 

  • 1/2           cup (1/2 stick) unsalted butter, softened 
  • 3               packages cream cheese (8 ounces each) 
  • 2               tbsp fresh lemon juice 
  • 1               tsp Worcestershire sauce 
  • 5               dashes hot sauce (such as Tabasco) 
  • 1/4            tsp coarse salt 
  • 1/2            tsp freshly ground white pepper

CHEDDAR AND CRANBERRY:

Cheddar and Cranberry

 

 

 

 

 

 

 

 

 

 

  • 4                oz sharp orange cheddar cheese, finely shredded 
  • 1                tbsp store-bought chutney 
  • 3/4             cup dried cranberries, finely chopped
  •                   Water crackers, for serving 

ROQUEFORT AND WALNUT: 

 

  • 6                 ounces Roquefort cheese 
  • 1                 shallot, minced (about 1 tablespoon) 
  • 2                 teaspoons brandy (optional) 
  • 1                 cup toasted walnuts, coarsely chopped 
  •                    Vegetable chips (such as Terra Chips Sweets & Beets), for serrving 

GOAT CHEESE AND SCALLIONS: 

Goat Cheese and Scallions

 

 

 

 

 

 

 

  • 8                  ounces goat cheese 
  • 2                  tablespoons finely chopped scallions 
  • 1/3               cup fresh curly-leaf parsley, finely chopped 
  • 1                  English cucumber, cut into 1/8-inch-thick slices, for serving.

DIRECTIONS

STEP 1

Put butter, cream cheese, lemon juice, Worcestershire sauce, hot sauce, salt, and pepper into the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until combined. 

Divide equally among 3 medium bowls. 

STEP 2

  1. Stir cheddar cheese and chutney with base mixture in the first bowl. 
  2. Form into a ball. 
  3. Roll cheese ball in cranberries to coat before serving. 
  4. Serve with crackers. 

STEP 3 

  1. Stir blue cheese and shallot with base mixture in second bowl; add brandy, if desired. 
  2. Form into a ball. If not using immediately, refrigerate up to 3 days; freeze up to 1 month. 
  3. Roll in walnuts to coat before serving. 
  4. Serve with chips. 

STEP 4 

  1. Stir goat cheese and scallions with base mixture in remaining bowl. 
  2. Form into a ball. 
  3. Roll in parsley to coat before serving. 
  4. Serve with cucumber slices.

 

If not using immediately, refrigerate up to 3 days; freeze up to 1 month. 

 

Fried Kebab

Meat, Snacks & Appetizers

Also known as Kari(black) Kebab

Ingredients

  • 1                 lb. lean ground beef
  • 2                 slices day old bread
  • 1/2              small onion
  • 1/2              small tomato
  • 1                 tbsp green masala 
  • 1/2              tsp crushed cumin seeds
  • 1/2              tsp crushed black pepper
  • 1/ 2             tsp corriander seeds
  • 1                 tsp salt
  •  1/4             tsp garam masala
  • 1                 tbsp finely chopped cilantro
  • 6                 cups oil for frying

Instructions

  1. In a food processor make bread crumbs with the bread. Add this to the meat.
  2. In the food processor blend the onion and tomato, add this to the meat. Add the rest of the ingredients and mix well.
  3. Heat oil in a wok to 350 degrees. (the oil is hot, when you put the handle of the wooden spoon in the oil and little tiny bubbles form around the handle).
  4. Roll the meat into 1″ balls and deep fry  for about 10 min turning after 5 min. The kebabs will turn dark.
  5. Serve with Tamarind Chutney, Coconut Chutney or fresh lemon.