tag:blogger.com,1999:blog-80505103897619596522024-03-19T04:16:49.582+00:00Halal Home Cookinghalal home cooking recipes from algeria britain and beyondAnonymoushttp://www.blogger.com/profile/03439372444164275434noreply@blogger.comBlogger178125tag:blogger.com,1999:blog-8050510389761959652.post-28697569426308342542014-10-30T12:26:00.000+00:002014-10-30T12:26:00.403+00:00Halal Home Cooking Is Moving! <div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="http://2.bp.blogspot.com/-_HRoMr3GTr4/VFIo12Iu-mI/AAAAAAAAIV4/2Ho9KRfBKSg/s1600/2014%2B-%2B1" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-_HRoMr3GTr4/VFIo12Iu-mI/AAAAAAAAIV4/2Ho9KRfBKSg/s1600/2014%2B-%2B1" height="320" width="320" /></a></div>
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As-Salaamu Alaykum,</div>
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I've finally done it and got my own domain, not only that I got on the blog train to wordpress! masha'Allah </div>
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Whilst i sift through and format each worthy recipe plus fix the countless broken links, please kindly update your feedreader and / or sign up for home (email) delivery on <a href="http://www.halalhomecooking.com/" target="_blank">http://www.halalhomecooking.com/</a> </div>
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It might be a while until i update the new site with recipes, as you read i've got a lot to do along with family commitments. In the meantime let's stay connected via social media.</div>
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P.S. I will leave this blog up for a few weeks before redirecting. </div>
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<div class="blogger-post-footer">http://feeds.feedburner.com/halalhomecooking</div>Anonymoushttp://www.blogger.com/profile/03439372444164275434noreply@blogger.com0tag:blogger.com,1999:blog-8050510389761959652.post-49568364569251828972014-10-26T07:11:00.000+00:002014-10-26T10:04:52.354+00:00 Spicy Flame-Grilled Bell Pepper & Tomato Salad<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="http://2.bp.blogspot.com/-6Asr4KaRX4w/VEtcIxOexiI/AAAAAAAAIUw/nrmsOq2OckQ/s1600/flame%2Bgrilled%2Bbell%2Bpepper%2Bsalad.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="spicy flame grilled bell pepper tomato salad recipe" border="0" src="http://2.bp.blogspot.com/-6Asr4KaRX4w/VEtcIxOexiI/AAAAAAAAIUw/nrmsOq2OckQ/s1600/flame%2Bgrilled%2Bbell%2Bpepper%2Bsalad.jpg" height="271" title="" width="320" /></a></div>
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Twice cooked salad, yes twice!</div>
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Veggies flame-grilled on a gas stovetop until evenly charred. Blackened skins of peppers gently scraped away using the blunt side of a knife. Tomato skins more easily pulled away from juicy ripe inner flesh using one's fingers....</div>
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This hot and spicy side dish is based on Algerian <a href="http://halalhomecooking.blogspot.co.uk/2013/12/hmiss-algerian-style-flame-grilled.html">H'miss</a> but, instead of finely chopping the peppers some are given a rough dice and others a thick slice, thus the overall appearance becomes less dip-like more salad-like.....warm salad.<br />
Smokey sweet bell peppers paired with fiery chilli, this is definitely a salad to keep you warm this autumn.</div>
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<a href="http://1.bp.blogspot.com/-FZBoYQpIZV0/VEtcIvuhlCI/AAAAAAAAIUs/GoQwyUZA7uQ/s1600/flame%2Bgrilled%2Bbell%2Bpepper%2Bsalad%2Brecipe.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="spicy flame grilled bell pepper tomato salad recipe" border="0" src="http://1.bp.blogspot.com/-FZBoYQpIZV0/VEtcIvuhlCI/AAAAAAAAIUs/GoQwyUZA7uQ/s1600/flame%2Bgrilled%2Bbell%2Bpepper%2Bsalad%2Brecipe.jpg" height="320" title="" width="320" /></a></div>
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All coloured peppers would work for this dish, yet I ventured for the sweeter red (my favourite) and yellow variety. </div>
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Finely chop juicy tomatoes, add both veggies to a pot that's already been warming a glug of extra virgin olive oil, pungent garlic, red hot chilli, a squeeze of north african harissa and a pinch of earthy cumin. </div>
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Now it's just a matter of covering the pot with a lid, leaving over a low heat and letting the flavours get acquainted whilst the sauce / dressing reduces. </div>
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I especially like this spicy salad warm, garnished with fresh coriander and served alongside grilled meats or poultry and my favourite bread however, It will taste just fine at room temp if your in warmer climes. </div>
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<a href="http://4.bp.blogspot.com/-q_JyYZ4Wj6s/VEtcJGFWj6I/AAAAAAAAIU4/Yes-A1kmwQQ/s1600/recipe%2Bflame%2Bgrilled%2Bwarm%2Bbell%2Bpepper%2Bsalad%2B.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="spicy flame grilled bell pepper tomato salad recipe" border="0" src="http://4.bp.blogspot.com/-q_JyYZ4Wj6s/VEtcJGFWj6I/AAAAAAAAIU4/Yes-A1kmwQQ/s1600/recipe%2Bflame%2Bgrilled%2Bwarm%2Bbell%2Bpepper%2Bsalad%2B.jpg" height="320" title="" width="311" /></a></div>
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Spicy Flame Grilled Bell Pepper & Tomato Salad </h2>
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Serves: 2 </div>
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Level: requires a bit of effort</div>
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1st cooking time: 10-15 mins</div>
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2nd cooking time: 10-15 mins</div>
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preparation time: 10 mins</div>
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total time: 30-40 minutes</div>
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Ingredients</h3>
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2 <b>bell peppers </b></div>
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2 <b>salad tomatoes</b></div>
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2 <b>garlic cloves</b>, finely chopped (NOT crushed)</div>
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1 <b>red chilli</b>, deseeded and finely chopped</div>
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glug of <b>extra virgin</b> <b>olive oil</b></div>
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1 teaspoon <b>tomato paste</b></div>
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big pinch of <b>ground cumin</b></div>
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<b>harissa</b>, to taste *optional</div>
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<b>salt and pepper</b>, to taste</div>
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Method</h3>
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<li>Over a high flame on gas stove top, <b>carefully</b> place your peppers and tomatoes . Grill, using tongs turn veggies every few minutes until evenly charred, should take about 15 minutes Tomatoes will take less time than the peppers. In between turns chop garlic and chilli, set aside.</li>
<li>Once charred remove tomatoes and peppers, set aside on your chopping board. Put a pot with a lid over low heat add a glug of olive oil then add your garlic, chilli leave to fry over low heat until fragrant. </li>
<li>Using the blunt/back side of your knife scrape the blackened skins off the peppers, chop / slice however you like. Add tomato paste, cumin, salt, pepper, harissa to pot cook for 1 minutes before adding peppers to pot stir and leave over low heat. Using your hands peel skins off tomatoes, remove any hard core, finely chop, add to pot, stir then cover and leave to cook over low heat until sauce has reduced and is clinging to the peppers about 10 minutes.</li>
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P.S. <u>different dish same familiar plate</u> <strike>sorry </strike> not sorry for my lack of food props/serveware also the fact all these photos are missing part of the plate, I do have an excuse.... I was hungry!</h4>
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<div class="blogger-post-footer">http://feeds.feedburner.com/halalhomecooking</div>Anonymoushttp://www.blogger.com/profile/03439372444164275434noreply@blogger.com6tag:blogger.com,1999:blog-8050510389761959652.post-53682153459724027452014-10-23T16:49:00.000+01:002014-10-24T17:23:17.243+01:00Halal Tiramisu (alcohol free)<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="http://4.bp.blogspot.com/-6YvSWEAIm-E/VEkfM0cTgtI/AAAAAAAAISw/EEuZYNinyPY/s1600/halal%2Btiramisu%2Bportrait.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="alcohol free halal tiramisu recipe" border="0" src="http://4.bp.blogspot.com/-6YvSWEAIm-E/VEkfM0cTgtI/AAAAAAAAISw/EEuZYNinyPY/s1600/halal%2Btiramisu%2Bportrait.jpg" height="320" title="" width="240" /></a></div>
After watching this years #GBBO bakers make Tiramisu cake...<br />
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Then Mary Berry & ''the male judge'' showing us how it should be done in their masterclass I was certain <a href="http://www.bbc.co.uk/food/recipes/tiramisu_cake_13686">this</a> was for us (minus the alcohol of course), you see my husband and I (and possibly the kids sneak a small slice which is why I don't make it so often) like <a href="http://halalhomecooking.blogspot.co.uk/2012/06/coffee-walnut-cake.html">coffee and walnut cake</a> but he's the main espresso drinker, I'm more inclined towards the beverage when i've had a 'bad' day.<br />
I already had the endorsed <a href="http://www.amazon.co.uk/The-Great-British-Bake-Off/dp/B00CL83FNI/ref=sr_1_1?ie=UTF8&qid=1414077838&sr=8-1&keywords=great+british+bake+off+swiss+roll">great british bake off swiss roll tin</a> from making <a href="http://halalhomecooking.blogspot.co.uk/2013/11/swiss-jelly-roll.html">this</a>, it was a no brainer or so I thought. Turns out Mary Berry's recipe uses a larger swiss roll tin, never mind i found another recipe by pyrex using a regular round cake tin, yes the glass bakeware company do metal too!<br />
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<a href="http://instagram.com/p/uaYq7sMrvc/?modal=true">This tiramisu cake</a> recipe used a marsala wine custard based mascarpone filling and was soaked in coffee mixed with other liquor so I experimented with an alcohol substitute for marsala wine made of apple cider vinegar, vanilla and sugar. The custard wasn't half bad just not quite sweet enough because when sandwiched between coffee soaked sponge with layers of grated 74% cocoa chocolate, the final result ended up bitter and slightly sour, i was craving for sweetness and lots of it.<br />
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Alhamdu'lillah It wasn't all bad because I'd only made a small version using half the ingredient quantities, so that's a lesson for you too, when baking experiments in your kitchen commence always make small batches then when you strike gold you can go and make a full sized version and hopefully be thankful you haven't wasted too many ingredients in the process.<br />
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I was given the solution via a sister on instagram - to make this more closer to the classic tiramisu, literally meaning ''pick me up''. It did just that and without the use of any alcohol or alcohol substitute, only the power of pure espresso!<br />
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<a href="http://2.bp.blogspot.com/-bfDKsX0DINw/VEke8tECfEI/AAAAAAAAISo/PJtO4hZv2cQ/s1600/halal%2Btiramisu%2Busing%2Bespresso.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="alcohol free halal tiramisu recipe" border="0" src="http://2.bp.blogspot.com/-bfDKsX0DINw/VEke8tECfEI/AAAAAAAAISo/PJtO4hZv2cQ/s1600/halal%2Btiramisu%2Busing%2Bespresso.jpg" height="242" title="" width="320" /></a></div>
Whilst researching this classic Italian dessert I've discovered the original neither used alcohol or egg whites and although this recipe I'm sharing now does contain egg whites which lighten the mascarpone filling you could leave them out for a heavier dessert although I much prefer to keep them. The whipped egg whites bring lightness into the rich and indulging mascarpone mixture, almost convincing you it's healthy! of course everything (halal) is, in the right quantities.<br />
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<a href="http://1.bp.blogspot.com/-gmoLjSqZcCY/VEkfWL8qsAI/AAAAAAAAIS4/Tcu3llUdmfw/s1600/unnamed%2B(6).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="alcohol free halal tiramisu recipe" border="0" src="http://1.bp.blogspot.com/-gmoLjSqZcCY/VEkfWL8qsAI/AAAAAAAAIS4/Tcu3llUdmfw/s1600/unnamed%2B(6).jpg" height="320" title="" width="213" /></a></div>
You start with making espresso, easy enough for those of us with a coffee machine. A substitute using instant will be given below.<br />
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<a href="http://4.bp.blogspot.com/-SGHIHlvcEQc/VEkfcwEbM6I/AAAAAAAAITA/zuoONT1ratc/s1600/mascarpone%2Bfilling%2Bfor%2Btiramisu.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="alcohol free halal tiramisu recipe" border="0" src="http://4.bp.blogspot.com/-SGHIHlvcEQc/VEkfcwEbM6I/AAAAAAAAITA/zuoONT1ratc/s1600/mascarpone%2Bfilling%2Bfor%2Btiramisu.jpg" height="320" title="" width="240" /></a></div>
Next you make the filling, mixing egg yolks and sugar together, beating in mascarpone until smooth, your arm hurts at this point, so let your stand or handheld mixer fitted with the whisk attachment, whisk the egg whites then double cream (in separate bowls) until stiff peaks, before gently but thoroughly folding those (one at a time) into the mascarpone mixture,<br />
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<a href="http://1.bp.blogspot.com/-FxOJgD5wYBo/VEkfrtNgOsI/AAAAAAAAITI/xOylv6tON7g/s1600/unnamed%2B(8).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="alcohol free halal tiramisu recipe" border="0" src="http://1.bp.blogspot.com/-FxOJgD5wYBo/VEkfrtNgOsI/AAAAAAAAITI/xOylv6tON7g/s1600/unnamed%2B(8).jpg" height="320" title="" width="240" /></a></div>
Then it's just a matter of soaking sponge fingers in coffee, placing half in a bowl of your choice, nothing fancy unless you have it i used a mixing bowl, then layer half the mascarpone mixture on top, smooth out and add some grated chocolate on top of that, repeat those steps one more time and feel free to dust the top of the tiramisu with cocoa, I was satisfied without.<br />
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A sweet, velvety cream against soft coffee soaked sponge and chocolate, does it get better? This dessert for you and/or the coffee snob(s) in your life.<br />
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I only used half the original recipe quantities, one because I only had 1x 160 gram pack of trifle sponges, ideally you would use a 200 gram pack of ladyfingers /boudoir biscuits, in italian that would be <i style="background-color: white; color: #252525; font-family: sans-serif; font-size: 14.4444446563721px; line-height: 24.8888893127441px;">Savoiardi</i> but my husband brought the trifle ones so that's what I used. Again i quite like the softer trifle sponge they soaked up the espresso a little too well so I had to make a small quantity of instant for the last sponge soaking, recipe below will show adjustment. Feel free to double below recipe if you're feeding a crowd.<br />
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<a href="http://2.bp.blogspot.com/-bDV3yiymLy4/VEkfz6pgTEI/AAAAAAAAITQ/mUpx9Q8z-7E/s1600/halal%2Btiramisu%2Brecipe%2B.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="alcohol free halal tiramisu recipe" border="0" src="http://2.bp.blogspot.com/-bDV3yiymLy4/VEkfz6pgTEI/AAAAAAAAITQ/mUpx9Q8z-7E/s1600/halal%2Btiramisu%2Brecipe%2B.jpg" height="240" title="" width="320" /></a></div>
One last thing, always keep the dessert chilled in the fridge and if you're concerned about using raw eggs or for medical reasons such as pregnancy it's maybe best you don't try this dessert unless you can find pasteurized eggs which are usually only available to the commercial food establishments and even then, there are no guarantees you won't get ill, you could try <a href="http://bakingbites.com/2011/03/how-to-pasteurize-eggs-at-home/">making your own pasteurized eggs </a>at home or leaving out the egg whites and cooking the egg yolks with the sugar gently over a ban marie, stirring constantly for 15 minutes until thick, then cooling over bowl of ice water before adding the mascarpone and double cream.<br />
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Writing about this coffee lover's dream takes longer than actually making it, go on try it.<br />
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<a href="http://4.bp.blogspot.com/-bAbUeHKYL_I/VEkf6z763sI/AAAAAAAAITY/nHwi2be8Flg/s1600/halal%2Btiramisu%2Bclose%2Bup.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="alcohol free halal tiramisu recipe" border="0" src="http://4.bp.blogspot.com/-bAbUeHKYL_I/VEkf6z763sI/AAAAAAAAITY/nHwi2be8Flg/s1600/halal%2Btiramisu%2Bclose%2Bup.jpg" height="320" title="" width="240" /></a></div>
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Halal Tiramisu</h2>
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Recipe source: adapted from <a href="http://instagram.com/sosublimebakery?modal=true">@sosublimebakery</a></div>
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Serves: 4</div>
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Preparation time: approx 25 minutes</div>
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Assembly time: 5 minutes</div>
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Chilling time: ideally at least 1 hour</div>
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Specialist equipment needed: handheld or stand mixer with whisk attachment</div>
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Ingredients</h3>
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1 packet of <b>sponge fingers</b> (boudoir/ladyfingers/savoiardi/ or even trifle sponges)</div>
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3 shots or 180ml <b>espresso</b> with 1/2 teaspoon <a href="http://www.vanillamart.co.uk/alcohol-free-vanilla-extract/"><b>concentrated halal vanilla extract</b></a>, cool ( you can use 1 1/2 tablespoon instant coffee dissolved in 180 ml boiling water) </div>
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2 <b>eggs</b>, separated</div>
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80ml / 1/3 cup golden <b>caster sugar </b></div>
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1/4 teaspoon<a href="http://www.vanillamart.co.uk/alcohol-free-vanilla-extract/"> <b>concentrated halal vanilla extract</b></a></div>
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half a packet or 125 grams <b>full fat mascarpone </b></div>
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125ml <b>double cream</b></div>
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grated <b>dark chocolate</b> (i used one with 74% cocoa solids)</div>
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cocoa powder, * optional (i didn't)</div>
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Method</h3>
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<li>Make espresso and set aside to cool.</li>
<li>Beat egg yolks with vanilla and sugar then beat in mascarpone until smooth. </li>
<li>In separate bowls whisk egg whites and double cream until stiff peaks stage. </li>
<li>Fold egg whites and double cream into mascarpone mixture (best to do this gently to keep as much air in as possible) until you have a homogenous mixture.</li>
<li>Soak sponge fingers in espresso and layer half of them in a bowl of your choice, top with creamy mixture then some grated chocolate and a dusting of cocoa powder(if using) then repeat process with remaining ingredients.</li>
<li>Chill in the fridge for minimum 1 hour until ready to serve. Cover and keep refrigerated for up to 2 days.</li>
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<span style="font-size: x-small;">*the photographs throughout this post were taken with a smartphone*</span></div>
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<div class="blogger-post-footer">http://feeds.feedburner.com/halalhomecooking</div>Anonymoushttp://www.blogger.com/profile/03439372444164275434noreply@blogger.com2tag:blogger.com,1999:blog-8050510389761959652.post-22872184931968778262014-10-22T15:29:00.002+01:002014-10-22T16:15:01.558+01:00Chicken, Pepper & Spinach 'Jollof' Rice <div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="http://1.bp.blogspot.com/-m6JIzQ3jIoo/VEe8jlZUquI/AAAAAAAAISA/pn-g7UCpJuE/s1600/chicken%2Band%2Bspinach%2B'jollof'%2Brice%2B.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="chicken, pepper and spinach 'jollof' rice recipe" border="0" src="http://1.bp.blogspot.com/-m6JIzQ3jIoo/VEe8jlZUquI/AAAAAAAAISA/pn-g7UCpJuE/s1600/chicken%2Band%2Bspinach%2B'jollof'%2Brice%2B.jpg" height="213" title="" width="320" /></a></div>
A spicy chicken and rice dish based on the classic west African <i>'jollof' rice</i>.<br />
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Food blogging as we know it (in a nutshell) is a melange of gorgeous food photography, captivating writing style and quality content i.e. your recipes work, those are all key to keep people coming back.
Yes I know all those things, yet fail on most accounts because I want to be true to who I am. Inconsistent and indecisive spring to mind but let's forget that and focus on the one positive - honesty, I hope to always be honest with the content I provide. Not all my recipes are life changingly delicious that will make you never want another recipe again....BUT they put a smile on my face, sometimes my family members and maybe yours too?!</div>
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Yesterday evening I scurried around the Kitchen to find all the components for this recipe. The whole idea of making jollof rice was initially recommended to me by a sister on Instagram and this particular one is based on the original but not truly authentic. </div>
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<span style="font-family: inherit;"><b style="background-color: white; color: #252525; font-size: 14.4444446563721px; line-height: 24.8888893127441px;">Jollof rice</b><span style="background-color: white; color: #252525; font-size: 14.4444446563721px; line-height: 24.8888893127441px;">, also called </span><i style="background-color: white; color: #252525; font-size: 14.4444446563721px; line-height: 24.8888893127441px;">Benachin</i><span style="background-color: white; color: #252525; font-size: 14.4444446563721px; line-height: 24.8888893127441px;">, meaning "one pot" in the </span><a href="http://en.wikipedia.org/wiki/Wolof_language" style="background: none rgb(255, 255, 255); color: #0b0080; font-size: 14.4444446563721px; line-height: 24.8888893127441px; text-decoration: none;" title="Wolof language">Wolof language</a><span style="background-color: white; color: #252525; font-size: 14.4444446563721px; line-height: 24.8888893127441px;">, is a popular dish in many parts of </span><a href="http://en.wikipedia.org/wiki/West_Africa" style="background: none rgb(255, 255, 255); color: #0b0080; font-size: 14.4444446563721px; line-height: 24.8888893127441px; text-decoration: none;" title="West Africa">West Africa</a><span style="background-color: white; color: #252525; font-size: 14.4444446563721px; line-height: 24.8888893127441px;">. It is thought to have originated amongst members of the </span><a href="http://en.wikipedia.org/wiki/Wolof_people" style="background: none rgb(255, 255, 255); color: #0b0080; font-size: 14.4444446563721px; line-height: 24.8888893127441px; text-decoration: none;" title="Wolof people">Wolof ethnic group</a><span style="background-color: white; color: #252525; font-size: 14.4444446563721px; line-height: 24.8888893127441px;"> in the </span><a class="mw-redirect" href="http://en.wikipedia.org/wiki/Senegambia" style="background: none rgb(255, 255, 255); color: #0b0080; font-size: 14.4444446563721px; line-height: 24.8888893127441px; text-decoration: none;" title="Senegambia">Senegambia</a><span style="background-color: white; color: #252525; font-size: 14.4444446563721px; line-height: 24.8888893127441px;"> region; the historic name for the Wolof people and their empire being </span><a href="http://en.wikipedia.org/wiki/Jolof_Empire" style="background: none rgb(255, 255, 255); color: #0b0080; font-size: 14.4444446563721px; line-height: 24.8888893127441px; text-decoration: none;" title="Jolof Empire">Jollof</a><span style="background-color: white; color: #252525; font-size: 14.4444446563721px; line-height: 24.8888893127441px;">,</span><span style="background-color: white; color: #252525; font-size: 14.4444446563721px; line-height: 24.8888893127441px;"> but has since spread to the whole of West Africa, especially </span><a href="http://en.wikipedia.org/wiki/Nigeria" style="background: none rgb(255, 255, 255); color: #0b0080; font-size: 14.4444446563721px; line-height: 24.8888893127441px; text-decoration: none;" title="Nigeria">Nigeria</a><span style="background-color: white; color: #252525; font-size: 14.4444446563721px; line-height: 24.8888893127441px;">, </span><a href="http://en.wikipedia.org/wiki/Togo" style="background: none rgb(255, 255, 255); color: #0b0080; font-size: 14.4444446563721px; line-height: 24.8888893127441px; text-decoration: none;" title="Togo">Togo</a><span style="background-color: white; color: #252525; font-size: 14.4444446563721px; line-height: 24.8888893127441px;">, </span><a href="http://en.wikipedia.org/wiki/Ghana" style="background: none rgb(255, 255, 255); color: #0b0080; font-size: 14.4444446563721px; line-height: 24.8888893127441px; text-decoration: none;" title="Ghana">Ghana</a><span style="background-color: white; color: #252525; font-size: 14.4444446563721px; line-height: 24.8888893127441px;">, </span><a href="http://en.wikipedia.org/wiki/Sierra_Leone" style="background: none rgb(255, 255, 255); color: #0b0080; font-size: 14.4444446563721px; line-height: 24.8888893127441px; text-decoration: none;" title="Sierra Leone">Sierra Leone</a><span style="background-color: white; color: #252525; font-size: 14.4444446563721px; line-height: 24.8888893127441px;"> and </span><a href="http://en.wikipedia.org/wiki/Liberia" style="background: none rgb(255, 255, 255); color: #0b0080; font-size: 14.4444446563721px; line-height: 24.8888893127441px; text-decoration: none;" title="Liberia">Liberia</a>.<span style="background-color: white; color: #252525; font-size: 14.4444446563721px; line-height: 24.8888893127441px;"> There are many variations of Jollof rice. The most common basic ingredients are rice, tomatoes and tomato paste, onion, salt, and red pepper. Beyond that, nearly any kind of meat, vegetable, or spice can be added. <a href="http://en.wikipedia.org/wiki/Jollof_rice">Wikipedia</a></span></span></blockquote>
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<a href="http://4.bp.blogspot.com/-kUi3LZlNhac/VEe82BTlmWI/AAAAAAAAISI/HqyQ8uxJR4o/s1600/recipe%2Bjollof%2Brice%2B.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img alt="chicken, pepper and spinach 'jollof' rice recipe" border="0" src="http://4.bp.blogspot.com/-kUi3LZlNhac/VEe82BTlmWI/AAAAAAAAISI/HqyQ8uxJR4o/s1600/recipe%2Bjollof%2Brice%2B.jpg" height="320" title="" width="304" /></a></div>
I was out of one of the key components to this dish, tomato paste which gives the rice most of it's colour, which by the way I love, as well as intense tomato flavour. Never fear ketchup is here! but of course if you have tomato puree use that instead. </div>
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Also I didn't have any eye popping scotch bonnets so used a mixed green chilli but red chilli is more authentic. For added heat I kept the white pith intact (not something i recommend you do with scotch bonnet) because if you didn't already know it's the white pith not the seeds which are the hottest part of any chilli. </div>
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I was fairly impressed with this dish even if the reviews on the <a href="http://www.bbcgoodfood.com/recipes/4750/jollof-rice-with-chicken">recipe source </a>were saying it's not true to the classic, i tend to agree there was a lacking depth of flavour to the actual rice (my tomato paste to ketchup substitute won't have helped) but the chilli heat certainly came through nicely. These disputes about recipes are to be expected in the world we live in today everyone has there own take on a dish.</div>
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Please share 'the best' jollof rice recipe with me if you have it.<br />
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<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-WDzhxpoImgw/VEe9SUDCk1I/AAAAAAAAISQ/HM6q3sRpdJE/s1600/chicken%2Band%2Bspinach%2B'jollof'%2Brice%2Brecipe.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="chicken, pepper and spinach 'jollof' rice recipe" border="0" src="http://4.bp.blogspot.com/-WDzhxpoImgw/VEe9SUDCk1I/AAAAAAAAISQ/HM6q3sRpdJE/s1600/chicken%2Band%2Bspinach%2B'jollof'%2Brice%2Brecipe.jpg" height="213" title="" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Not bad looking considering it's 12 hours old and re-heated!</td></tr>
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<h2 style="text-align: left;">
Chicken, Pepper & Spinach 'Jollof' Rice</h2>
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<b>Recipe Source:</b> Adapted from <a href="http://www.bbcgoodfood.com/recipes/4750/jollof-rice-with-chicken">BBCGoodFood</a></div>
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<b>Preparation time:</b> 10 minutes</div>
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<b>Cooking time:</b> 1 hour </div>
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<b>Skill Level:</b> Easy</div>
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<b>Serves:</b> 3</div>
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Ingredients</h3>
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For Ginger Chilli Base</h4>
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1 <b>garlic clove</b></div>
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1 400 gram tin <b>plum tomatoes </b></div>
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thumb size piece of <b>fresh ginger</b>, peeled</div>
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1 mixed green <b>chilli</b>, stalk removed</div>
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200 grams <b>halal boneless chicken thighs</b>, cut into decent size chunks</div>
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1 <span style="font-family: inherit, serif; font-size: 11pt; line-height: 107%;">½</span> tablespoon sunflower <b>oil</b></div>
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1 medium <b>onion</b>, halved and sliced</div>
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1 <span style="font-family: inherit, serif; font-size: 11pt; line-height: 107%;">½</span> tablespoon <b>tomato paste</b></div>
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<span style="font-size: 11pt; line-height: 107%;">½</span> chicken or veg <b>stock cube</b></div>
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1 green <b>bell pepper</b>, deseeded and sliced</div>
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100 grams baby <b>spinach</b>, washed</div>
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To Serve</h4>
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small bunch of <b>coriander</b>, roughly chopped</div>
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Method</h3>
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<ol style="text-align: left;">
<li>Make the ginger and chilli base. Put the garlic, tomatoes, ginger and chilli into a food processor or blender and whizz till smooth.</li>
<li>Season the chicken with salt and pepper. Heat 1 tbsp of the oil in a large deep frying pan over a high heat then add the meat and fry for about <b>5 mins</b> till golden all over. Lift out of the pan onto a plate. Add the rest of the oil to the pan and fry the onions until soft but not golden, about <b>5 mins.</b></li>
<li>Add the tomato purée to the onions, fry for another <b>2 mins</b> then add the ginger and chilli mix. Crumble in the stock cube, stir then pour in <i>300ml</i> boiling water. Add the chicken, bring to the boil then simmer for <b>15 mins.</b></li>
<li>Rinse rice in a fine mesh sieve under cold water until water runs clear. Add rice to the pan, lightly stir and turn the heat down to a simmer then cover with foil (i used 2 sheets) and lid so steam can't escape then cook for <b>15 minutes.</b></li>
<li>Take the lid off (the rice won’t be cooked yet) then scatter the peppers and spinach over the rice. Re-cover and cook for <b>10 mins</b> until the veg is softened and the rice tender. Just before serving, mix the veg through and scatter over coriander.</li>
</ol>
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You may also be interested in <a href="http://halalhomecooking.blogspot.co.uk/2014/08/mena-cooking-club-bahraini-chicken.html">Bahraini Chicken Machbous</a></div>
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</div><div class="blogger-post-footer">http://feeds.feedburner.com/halalhomecooking</div>Anonymoushttp://www.blogger.com/profile/03439372444164275434noreply@blogger.com5tag:blogger.com,1999:blog-8050510389761959652.post-50598574498642245152014-10-19T12:01:00.000+01:002014-10-21T16:31:30.750+01:00Food For Thought - Chickpeas + 2 Recipes<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="http://2.bp.blogspot.com/-eo8WwW04ooo/VENr3MT1XmI/AAAAAAAAIQo/H26WbDSDtaU/s1600/food%2Bfor%2Bthought.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="food for thought - chickpeas" border="0" src="http://2.bp.blogspot.com/-eo8WwW04ooo/VENr3MT1XmI/AAAAAAAAIQo/H26WbDSDtaU/s1600/food%2Bfor%2Bthought.jpg" height="320" title="" width="320" /></a></div>
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I decided to bring back my <b>Food For Thought</b> series.<br />
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Most of you won't even remember the first series, that's ok because I'd forgot about it too. </div>
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It will be a sporadic series of posts where I learn a bit more about the food I cook with and eat, then share <u>some </u>of what I learn, with you. Don't worry though, I won't be spewing out words like I've just swallowed a dictionary (that could change depending on my mood) and I won't be writing an epic novel either. The plan is to keep things brief but still beneficial, with a recipe or two thrown in for good measure, when I see fit.<br />
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<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-mZ4QrDDCRfU/VEN9Q7PEOEI/AAAAAAAAIRE/3IU-sJIb5VI/s1600/chickpeas.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="food for thought - chickpeas" border="0" src="http://2.bp.blogspot.com/-mZ4QrDDCRfU/VEN9Q7PEOEI/AAAAAAAAIRE/3IU-sJIb5VI/s1600/chickpeas.jpg" height="240" title="" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">credit: <a href="https://creativemarket.com/UKPhotos-EuropaFotos">UK Photos-Europa Fotos</a></td></tr>
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<h4 style="text-align: left;">
Chickpeas </h4>
<ul style="text-align: left;">
<li>Also known as <i>gram </i>or <i>garbanzo beans,</i> are a type of legume with a buttery texture and nutlike taste. </li>
<li>To my surprise, chickpeas actually come in a variety of colours not just beige (yes I didn't know either) there are black, green, red and brown ones. I would love to see those varieties in my local supermarket, wouldn't you? </li>
<li>Great source of vitamins, proteins and minerals. They are especially <u>high in iron</u>, which is great news for all us women, who tend to be deficient in iron and that can lead us to feeling tired, loss of concentration and even shortness of breath! </li>
</ul>
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Below are two of the many recipes available for the use of chickpeas, which I made and took photos of last night, with my phone. I often cook chickpeas into dishes such as north African stews / tagines but, my absolute favourite is to bung them into soups like <a href="http://halalhomecooking.blogspot.co.uk/2014/09/shorba-chorba-mkatfa-vermicelli-soup.html">this </a>and <a href="http://halalhomecooking.blogspot.co.uk/2014/07/shorba-frik-jari-tomato-and-green-wheat.html">this</a>, They help 'beef' up or bulk up said soups if you don't want to as much, if any meat.</div>
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My second recipe uses chickpea/gram flour which is now becoming more readily available here in UK supermarkets, so there is no excuse for all you Brits reading this.</div>
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Hummus</h2>
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<a href="http://1.bp.blogspot.com/-4CeovUT_wkI/VEN97olXY3I/AAAAAAAAIRM/yahokAK1eBo/s1600/hummus%2Brecipe.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="hummus recipe" border="0" src="http://1.bp.blogspot.com/-4CeovUT_wkI/VEN97olXY3I/AAAAAAAAIRM/yahokAK1eBo/s1600/hummus%2Brecipe.jpg" height="320" title="" width="261" /></a></div>
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<i>A creamy, cumin spiced chickpea dip that is balanced beautifully with sharp lemon juice.</i></div>
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Recipe adapted from <a href="http://www.bbc.co.uk/food/recipes/quickhummousandolive_71473">BBC </a></div>
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Serves: 2 </div>
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Preparation Time: varies depending on type (dry or canned) of chickpeas you use </div>
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Make Time: 10 minutes</div>
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Special equipment needed: food processor or blender/stick blender.</div>
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Ingredients </h3>
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240 grams <b>cooked chickpeas</b> (= drained and rinsed 4oo gram tin or approx 80-100 grams dry , soaked overnight then boiled till tender)</div>
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2 tablespoon <b>lemon juice</b> or more, to taste</div>
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1 <b>large garlic clove</b>, crushed</div>
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1 teaspoon <b>ground cumin </b></div>
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<b>salt</b>, to taste</div>
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2 tablespoon <b>light tahini</b> (sesame seed paste) or more, to taste *optional</div>
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4 tablespoon <b>water</b></div>
<h4 style="text-align: left;">
To garnish</h4>
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drizzle of <b>extra virgin olive oil</b></div>
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pinch of <b>paprika and cumin</b></div>
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a few <b>coriander or parsley leaves</b></div>
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Method</h3>
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<ol style="text-align: left;">
<li>Combine the chickpeas, lemon juice, garlic, cumin, salt, tahini, and water in a food processor, and blend to a creamy purée (i leave mine with a bit more texture, it's upto you)</li>
<li>Add more lemon juice, garlic, cumin or salt to taste. Turn out into a plate or bowl, and make smooth with the back of a spoon. Drizzle with olive oil, sprinkle with pinch of paprika and cumin and scatter coriander / parsley leaves on top. Serve with your favourite bread, traditionally it would be pita. </li>
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* Check the teal tadjine's blog post for tips on <a href="http://thetealtadjine.blogspot.co.uk/2014/02/kitchen-macgyver-how-to-rehydrate-cook.html">how to rehydrate and cook dry beans</a> </div>
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Small Batch Karantita</h2>
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<i>An Algerian savoury chickpea 'tart' or sandwich filling of Spanish origin with a crusty surface and wobbly center.</i></div>
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<a href="http://4.bp.blogspot.com/-b0GsT-AdatA/VEOIcOANaZI/AAAAAAAAIRc/uRCnEPoNPkE/s1600/karantita%2Balgerien.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="karantita" border="0" src="http://4.bp.blogspot.com/-b0GsT-AdatA/VEOIcOANaZI/AAAAAAAAIRc/uRCnEPoNPkE/s1600/karantita%2Balgerien.jpg" height="240" title="" width="320" /></a><a href="http://3.bp.blogspot.com/-RZ2u1SwTs2Y/VEOIcHb-quI/AAAAAAAAIRg/pLuG8RyrNqc/s1600/algerian%2Bkarantita%2Brecipe.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="algerian karantita recipe " border="0" src="http://3.bp.blogspot.com/-RZ2u1SwTs2Y/VEOIcHb-quI/AAAAAAAAIRg/pLuG8RyrNqc/s1600/algerian%2Bkarantita%2Brecipe.jpg" height="320" title="" width="240" /></a></div>
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Recipe adapted from my <a href="http://halalhomecooking.blogspot.co.uk/2013/08/algerian-karantita.html">Karantita </a></div>
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Serve: 3 </div>
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Preparation time: 10 minutes</div>
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Cooking time: approx 20-30 minutes</div>
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Special equipment needed: blender/stick blender</div>
<h3 style="text-align: left;">
Ingredients</h3>
<div>
120 grams <b>gram / chickpea flour </b></div>
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3/4 teaspoon <b>salt </b></div>
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1/2 teaspoon <b>ground cumin</b></div>
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1/8 teaspoon <b>ground black pepper</b></div>
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125 ml <b>whole milk </b></div>
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300 ml <b>water</b></div>
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60 ml <b>olive oil </b></div>
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1 <b>large egg</b></div>
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pinch of ground <b>cumin and paprika</b> to sprinkle on top * optional<br />
butter - for greasing<br />
<h3 style="text-align: left;">
Method</h3>
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<div>
<div>
<ol style="text-align: left;">
<li>Pre-heat oven to <b>160C.</b> Butter a 20cm square baking tin.</li>
<li>Crack the egg into a bowl and lightly whisk, set aside.</li>
<li>Sieve flour, cumin, salt and black pepper into a large bowl and then place contents into a blender, Add oil, milk and water, on with the lid and blend on high for 1-2 minutes.</li>
<li>Carefully pour contents into baking tin then pour the whisked egg over mixture. Sprinkle top with ground cumin and paprika. Place on rack in the lower part of your oven (not the bottom and not the middle) and cook for <b>15</b> <b>minutes</b> then switch your oven to grill / broil and up the temperate to <b>200C </b>(more if your feeling dangerous / can keep an eye on it) for a further <b>5-10</b> <b>minutes</b> (keep an eye on it) until the karantita has a dark golden crust top and is just set, it will have a slight wobble (like any good tart) but will firm up a bit if left to cool.</li>
<li>Take out of the oven, cut into portions and serve alongside fried and a salad or use a sandwich filling with all those components just mentioned. Best eaten warm from the oven, not the same re-heated.</li>
</ol>
<h4 style="text-align: left;">
References:</h4>
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<ul style="text-align: left;">
<li><a href="http://www.healthymuslim.com/articles/yatbg-chickpeas-packed-with-vitamins-protein-and-minerals.cfm">healthymuslim.com</a></li>
<li><a href="http://en.wikipedia.org/wiki/Chickpea">wikipedia</a></li>
<li><a href="http://health.howstuffworks.com/wellness/women/general/are-you-getting-enough-iron.htm">how stuff works</a></li>
</ul>
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<div class="blogger-post-footer">http://feeds.feedburner.com/halalhomecooking</div>Anonymoushttp://www.blogger.com/profile/03439372444164275434noreply@blogger.com4tag:blogger.com,1999:blog-8050510389761959652.post-846092033563349192014-10-17T09:45:00.002+01:002014-10-19T07:20:27.400+01:00Maryam's Sunshine Cinnamon Rolls<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="http://2.bp.blogspot.com/-weU-5LERk4Q/VEDFam98ZYI/AAAAAAAAIOA/rNU0gJT3zLs/s1600/maryam's%2Bsunshine%2Brolls.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Maryam's sunshine cinnamon rolls recipe " border="0" src="http://2.bp.blogspot.com/-weU-5LERk4Q/VEDFam98ZYI/AAAAAAAAIOA/rNU0gJT3zLs/s1600/maryam's%2Bsunshine%2Brolls.jpg" height="320" title="" width="221" /></a></div>
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<b>Soft, sweet cinnamon rolls covered in a sticky cream cheese and orange glaze. </b></div>
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Where's the sunshine you ask? it's in the form of turmeric Yes those cinnamon rolls which look oh so buttery and of course they are (you could use coconut oil instead) but the colour actually comes from 1/8 teaspoon ground turmeric, adding colour without flavour which is perfect, oh i'm using that word again BUT it is my favourite colour.</div>
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I did have ups and quite a few downs making these rolls and it's not down to the<a href="http://maryammakes.com/2014/10/18/my-healthier-hazelnut-cinnamon-rolls-with-orange-cream-cheese-glaze-aka-sunshine-rolls/"> original recipe </a>but because of my, not so bright idea changes that I could easily pass over but I'm not going to.</div>
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This advice is for myself first and then anyone of you if you ever have a case of what I call 'be unique food blogger syndrome' that thing that comes over you when seeing a recipe a perfectly good looking recipe that you just can't leave well enough alone because you want to put your own twist on it and be different, been there? glad I'm not alone.</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://4.bp.blogspot.com/-Koj3KrY-auk/VEDSGZPvaNI/AAAAAAAAIOQ/mKVGuEopskw/s1600/tumblr_ndf19sMe5K1tl3636o1_1280.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="Maryam's sunshine cinnamon rolls recipe " border="0" src="http://4.bp.blogspot.com/-Koj3KrY-auk/VEDSGZPvaNI/AAAAAAAAIOQ/mKVGuEopskw/s1600/tumblr_ndf19sMe5K1tl3636o1_1280.jpg" height="320" title="" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Maryam's Beautiful Rolls!</td></tr>
</tbody></table>
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If it's not broke don't fix it!</h4>
<div>
I had some turkish halwa lurking in the cupboard and decided oh let's replace some, some being the operative word, of the butter and sugar in the filling with this, resulting in little to no difference in flavour but the filling did leak out which is partly due to my miscalculations of how much 'some' halwa I put in and how I shaped and placed them into my baking pans, I didn't follow maryam's instruction, thumbs down.</div>
<div>
Maryam uses a large 12 x 9 inch pan which I didn't have so used a smaller one which I didn't pack full of rolls to begin with, mistake and so used a round pan as well which again I didn't pack with rolls. </div>
<div>
These sweet dough rolls much like a computer when not given the correct input of data / instructions from you the human will 'have a mind of it's own' then these rolls didn't have instructions nor support by other rolls or even the sides of pan so they got relaxed and the filling oozed up and out, I won't even tell you what my husband said an aerial / diner's perspective shot looked like...</div>
<h4>
Taste is more important than looks</h4>
<div>
Of course i say that now but it's true and these rolls were loaded with sweet cinnamon and the smell coming from the oven whilst baking them is better than any yankee candle going! </div>
<div>
<br /></div>
<div>
Oh and the cream cheese glaze did just that and more, it added a tangy and citrus taste to these sweet rolls and made them lovely and sticky. My 5 year old son said they were too sticky but the clean plate meant he really quite enjoyed the stickiness just not the clean up of his messy hand. </div>
<div>
I did deviate slightly from original recipe (again) by not using all of the zest in the glaze as I'd put some inside the rolls and filling earlier.</div>
<div>
<br /></div>
<div>
Head on over to <a href="http://maryammakes.com/">Maryam Makes</a> for the <a href="http://maryammakes.com/2014/10/18/my-healthier-hazelnut-cinnamon-rolls-with-orange-cream-cheese-glaze-aka-sunshine-rolls/">original recipe</a> </div>
<div>
<br /></div>
<h4 style="text-align: left;">
Changes I Made</h4>
<div>
<ol style="text-align: left;">
<li>I didn't use flax seeds in the dough which are optional in the original recipe and used butter not coconut oil in the dough.</li>
<li>I used fast action dry yeast which doesn't require to be activated in warm milk so i added yeast to the dry mix.</li>
<li>I used 1/2 the orange zest (from the glaze) and put it in the sweet dough and 1/4 zest in the filling</li>
<li>I used toasted almonds in place of the optional hazelnuts in the filling </li>
</ol>
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<a href="http://1.bp.blogspot.com/-h_cMsYRwvCA/VEDSnARViDI/AAAAAAAAIOY/76hntv3rLHI/s1600/maryam's%2Bsunshine%2Bcinnamon%2Brolls.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Maryam's sunshine cinnamon rolls recipe " border="0" src="http://1.bp.blogspot.com/-h_cMsYRwvCA/VEDSnARViDI/AAAAAAAAIOY/76hntv3rLHI/s1600/maryam's%2Bsunshine%2Bcinnamon%2Brolls.jpg" height="206" title="" width="320" /></a></div>
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<div class="blogger-post-footer">http://feeds.feedburner.com/halalhomecooking</div>Anonymoushttp://www.blogger.com/profile/03439372444164275434noreply@blogger.com8tag:blogger.com,1999:blog-8050510389761959652.post-22889454766462347112014-10-14T16:30:00.000+01:002014-10-16T09:08:15.019+01:00Another Loubia B'lham - White Bean & Lamb Soup<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="http://3.bp.blogspot.com/-7bAUnWh0Al4/VD0w_dQzyrI/AAAAAAAAINg/QOG5JFM86K8/s1600/IMG_0379.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="algerian loubia b'lham - white bean & lamb soup recipe" border="0" src="http://3.bp.blogspot.com/-7bAUnWh0Al4/VD0w_dQzyrI/AAAAAAAAINg/QOG5JFM86K8/s1600/IMG_0379.JPG" height="320" title="" width="320" /></a></div>
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Rainy days in England call for soup, Algerian soup.</div>
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There is absolutely nothing wrong with my first <a href="http://halalhomecooking.blogspot.co.uk/2014/08/loubia-blham-white-bean-lamb-stew.html">loubia b'lham</a>, this is just another version, which in my opinion is marginally better.</div>
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Unlike the original, the spices linger on the tongue and it's more vibrant in colour because i didn't cook the beans to a mush red + white = orange, don't tell me you already know<br />
<br />
I don't know about most food bloggers but i certainly don't have my dslr raring to go at every foodie moment so photos here are often taken with my phone and are essential for me to keep this blog going at a steady pace. As a mother of 3 young children you don't always have time or enthusiasm to set up the scene and I'm fine with that, most of the time.</div>
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What's different?</div>
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I used:-</div>
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<ul style="text-align: left;">
<li>lamb neck on the bone for more flavour. You could use beef if you prefer.</li>
<li>a vegetable stock cube in place of most of the salt, again more flavour</li>
<li>replaced 1/2 teaspoon of sweet paprika for smoked paprika, for a different flavour</li>
<li>added 1/2 teaspoon ras el hanout, do i have to say why?</li>
<li>increased the amount of garlic and ground cumin</li>
<li>used an indian bay leaf but european would work just fine</li>
<li>used a jar of <i>giant </i>loubia blanca / beans but again any would work and if you're so inclined (i wish i was more organised) you can use 200 grams dry beans which you have pre-soaked the night before and half cooked - don't waste the cooking liquid add that as the amount of water called for in below recipe.</li>
<li>garnished soup with fresh coriander because, well who doesn't love fresh herbs in soup?! </li>
</ul>
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If you're still reading and ready let's get cracking (no eggs involved) </div>
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<a href="http://1.bp.blogspot.com/-71tfPN-akXU/VD0xOQ3u0VI/AAAAAAAAINo/98H6judBR-I/s1600/IMG_0382.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="algerian loubia b'lham - white bean & lamb soup recipe" border="0" src="http://1.bp.blogspot.com/-71tfPN-akXU/VD0xOQ3u0VI/AAAAAAAAINo/98H6judBR-I/s1600/IMG_0382.JPG" height="320" title="" width="320" /></a></div>
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Loubia B'lham</h2>
<div>
Recipe Source: adapted from orig <a href="http://halalhomecooking.blogspot.co.uk/2014/08/loubia-blham-white-bean-lamb-stew.html">loubia b'lham</a></div>
<div>
Level: Easy (i say that about all my recipes)</div>
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Preparation time: 10-15 minutes</div>
<div>
Cooking time: 2 hours</div>
<div>
Serves: 4</div>
<h3 style="text-align: left;">
Ingredients</h3>
<div>
2 tablespoon <b>oil</b> (any)</div>
<div>
500 grams <b>halal lamb</b> neck on bone, pieces </div>
<div>
1 <b>onion</b>, finely chopped </div>
<div>
2 <b>garlic cloves</b>, finely chopped</div>
<div>
1/2 teaspoon <b>ras el hanout</b></div>
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1 1/2 teaspoon <b>ground cumin</b></div>
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1 1/2 teaspoon<b> sweet paprika</b></div>
<div>
1/2 teaspoon <b>smoked paprika </b></div>
<div>
1 <b>bay leaf</b></div>
<div>
1 <b>organic veg stock cube</b></div>
<div>
<b>salt and pepper</b>, to taste (for me 1/8 S 1/4 P)</div>
<div>
3/4 tablespoon <b>double concentrate tomato puree</b></div>
<div>
2 <b>carrots</b>, peeled and cut into medium rounds</div>
<div>
2 fresh <b>tomatoes</b> or 5 tablespoon tin<b> chopped</b> tomatoes.<br />
570 grams<b> jumbo white beans</b> (lubia granja), drained and rinsed<br />
800ml <b>water</b><br />
<h4 style="text-align: left;">
to serve</h4>
</div>
<div>
<b>fresh coriander</b>, chopped</div>
<h3 style="text-align: left;">
Method</h3>
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<ol style="text-align: left;">
<li>In a large soup pan on medium - low heat add oil then gently fry meat, onion, garlic, spices, seasonings and bay leaf for 5-10 minutes until meat has browned and onions have softened, stir often and add splash of water if needed (so that the spices don't burn).</li>
<li>Add tomato paste, cook for 1 minute more then add carrots, tomatoes, beans, stock cube and water bring to boil, cover then reduce heat till you reach a light simmer. cook for 1 hour 50 minutes. Serve garnished with fresh coriander.</li>
</ol>
</div>
</div>
<div class="blogger-post-footer">http://feeds.feedburner.com/halalhomecooking</div>Anonymoushttp://www.blogger.com/profile/03439372444164275434noreply@blogger.com2tag:blogger.com,1999:blog-8050510389761959652.post-49421385420531895682014-10-13T08:05:00.000+01:002014-10-13T10:41:59.107+01:00Black Seed, Date & Honey Flapjacks/Oat Bars<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="http://4.bp.blogspot.com/-GQTrsqhs148/VDrKoXWounI/AAAAAAAAIMQ/LybCgX_zcqs/s1600/black%2Bseed%2Bdate%2Bhoney%2Bflapjacks%2Boat%2Bbars.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="black seed, date and honey flapjacks / oat bars recipe" border="0" src="http://4.bp.blogspot.com/-GQTrsqhs148/VDrKoXWounI/AAAAAAAAIMQ/LybCgX_zcqs/s1600/black%2Bseed%2Bdate%2Bhoney%2Bflapjacks%2Boat%2Bbars.jpg" height="213" title="" width="320" /></a></div>
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<b>Bittersweet flapjacks/oat bars</b> - ideal for a healthier breakfast or snack.</div>
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I spent my weekend baking with date paste i had leftover from <a href="http://halalhomecooking.blogspot.co.uk/2014/05/algerian-makrout-with-dates.html">Makrout</a> making for Eid al adha.</div>
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<a href="http://1.bp.blogspot.com/-kN31VAgttig/VDtrirzdSrI/AAAAAAAAIMg/lNelXpd0JV0/s1600/IMG_0356.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-kN31VAgttig/VDtrirzdSrI/AAAAAAAAIMg/lNelXpd0JV0/s1600/IMG_0356.JPG" height="240" width="320" /></a></div>
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First I made my very first <a href="http://arabiczeal.com/maamoul-datefilled-pastries/">maamoul pastries / cookies</a> and without the use of a mold! </div>
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<a href="http://1.bp.blogspot.com/-vrPYrfmcyT8/VDtr06VJloI/AAAAAAAAIMo/BPypd5bHGzs/s1600/IMG_0358.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-vrPYrfmcyT8/VDtr06VJloI/AAAAAAAAIMo/BPypd5bHGzs/s1600/IMG_0358.JPG" height="320" width="320" /></a></div>
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The indents i had made using a fork didn't quite match up to the imprint of a mold in design or effectiveness as once the pastries / cookies had baked they came out looking, well just like round cookies, all be it <i>date stuffed</i> cookies.</div>
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<a href="http://1.bp.blogspot.com/-isIOfanTqoA/VDtsSADL6KI/AAAAAAAAIMw/g3z96Ubn3gY/s1600/IMG_0337.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-isIOfanTqoA/VDtsSADL6KI/AAAAAAAAIMw/g3z96Ubn3gY/s1600/IMG_0337.JPG" height="320" width="240" /></a></div>
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Equally crisp pastry to soft sticky date center, I certainly wasn't complaining about their looks whilst eating this Arabian delight.</div>
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<br /></div>
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I will definitely make them again in shaa Allah next time using more force with the fork action or you know buy a mold like everyone else!</div>
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Should you know where I can purchase a mold online (in the UK) kindly let me know in a comment, thank you.</div>
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<a href="http://2.bp.blogspot.com/-b0h6IG9MzuA/VDrKofSgubI/AAAAAAAAIMQ/5L__POc_058/s1600/nigella%2Bsativa%2Bdate%2Band%2Bhoney%2Bflapjacks%2Boat%2Bbars.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="black seed, date and honey flapjacks / oat bars recipe" border="0" src="http://2.bp.blogspot.com/-b0h6IG9MzuA/VDrKofSgubI/AAAAAAAAIMQ/5L__POc_058/s1600/nigella%2Bsativa%2Bdate%2Band%2Bhoney%2Bflapjacks%2Boat%2Bbars.jpg" height="213" title="" width="320" /></a></div>
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Now onto these rough around the edges but still beautiful and healthier flapjacks. </div>
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This is not my first time experimenting with the use of black seeds in flapjacks - check <a href="http://halalhomecooking.blogspot.co.uk/2012/06/free-from-friday-gluten-free-black-seed.html">here</a></div>
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What's different? the addition of dates, cinnamon, orange blossom water, almonds and the subtraction of refined sugar. I'm not a cane sugar hater by any stretch of the imagination but when honey can be used instead without affecting the bake in a negative way I'm all ears, eyes, and every other part of me, in.</div>
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We all know food is the best form of medicine, right? and no doubt it's better to eat dates, honey and black seeds also known as nigella sativa in their raw form you still will get some of the nutrient benefit from eating these flapjacks, in shaa Allah.</div>
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<blockquote class="tr_bq" style="clear: both; text-align: left;">
<span style="background-color: #f7f7f7;"><span style="font-family: inherit;">Narrated Abu Hurairah (Radhi-yallaahu 'anhu): I heard Allah'</span></span><span style="background-color: #f7f7f7; font-family: inherit;">s Messenger (Sal-Allaahu 'alayhi wa sallam) saying, ''There is healing in black cumin for all diseases except death.'' [Meaning of Sahih al-Bukhaaree, Book of Medicine, Hadeeth No. 5688] </span><a href="http://www.salafitalk.net/st/viewmessages.cfm?Forum=6&Topic=509" style="background-color: #f7f7f7; font-family: inherit;">source</a></blockquote>
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<span style="background-color: #f7f7f7;"><span style="font-family: inherit;"><a href="http://www.salafitalk.net/st/viewmessages.cfm?Forum=6&Topic=509"></a></span></span><span style="background-color: white; text-align: justify;"><span style="font-family: inherit;">Prophet Muhammad Sallallaho Alaihe </span>Wasallam<span style="font-family: inherit;"> said "Whoever ate seven dates in the morning from the area of Aaliyah will not be harmed by poison or magic for the rest of that day". He also said "People of a house where there are no dates are hungry". Prophet Muhammad Sallallaho Alaihe </span>Wasallam<span style="font-family: inherit;"> ate dried dates with butter, with bread & alone.</span></span> <a href="http://www.tibbenabawi.org/index.php?option=com_content&view=article&id=115&Itemid=156">source</a></blockquote>
<blockquote class="tr_bq">
A Hadith [narrated by Ibn Majah and others] stated that Prophet Muhammad Sallallaho Alaihe Wasallam said:</blockquote>
<blockquote class="tr_bq">
علَيْكُم بالشِّفَاءَيْنِ: العَسَلِ والقُرآنِ</blockquote>
<blockquote class="tr_bq">
"Make use of the two cures: Honey and the Quran".</blockquote>
<blockquote class="tr_bq">
This Hadith joins the material and the divine cures, the medicine of the body and the soul, the earthly medicine and the heavenly cure. <a href="http://www.tibbenabawi.org/index.php?option=com_content&view=article&id=158&Itemid=181">source</a></blockquote>
For more info on medicine of the prophet muhammad sallallaho alaihe wasallam visit <a href="http://www.tibbenabawi.org/index.php?option=com_content&view=article&id=356&Itemid=28">tibb-e-nabawi</a><br />
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Chewy sticky dates and oats, crunchy seeds and nuts who can resist? bitter from black seeds (those seeds you find in naan bread and on top of pastries) and orange blossom water then sweet dates and honey, these flapjacks are just right for those without an overly sweet tooth, is that you?</div>
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<a href="http://4.bp.blogspot.com/-2rnIXIlnwyM/VDrKodNCucI/AAAAAAAAIMQ/_fER30Dn_bg/s1600/black%2Bseed%2Bdate%2Band%2Bhoney%2Bflapjacks%2Boat%2Bbars%2Bslice.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="black seed, date and honey flapjacks / oat bars recipe" border="0" src="http://4.bp.blogspot.com/-2rnIXIlnwyM/VDrKodNCucI/AAAAAAAAIMQ/_fER30Dn_bg/s1600/black%2Bseed%2Bdate%2Band%2Bhoney%2Bflapjacks%2Boat%2Bbars%2Bslice.jpg" height="320" title="" width="252" /></a></div>
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Black Seed Date & Honey Flapjacks </h2>
<div>
Recipe source: adapted from <a href="http://www.scotlandforvisitors.com/recipes/datehoney.php">Scotland For Visitors</a></div>
<div>
Level: easy</div>
<div>
Preparation time: 10 mins</div>
<div>
Cooking time: 25 mins</div>
<div>
Makes: 8</div>
<h3 style="text-align: left;">
Ingredients</h3>
<div>
<br /></div>
<div>
125 grams slightly salted butter</div>
<div>
125 grams honey (i used light and mild - use a stronger one if you want to even out the bitterness of black seed)</div>
<div>
1 tablespoon orange blossom water</div>
<div>
125 grams rolled oats</div>
<div>
1 tablespoon each of sesame seeds and nibbed almonds</div>
<div>
½ tablespoon nigella sativa / black seeds</div>
<div>
½ teaspoon cinnamon</div>
<div>
125 grams date paste or pitted dates, chopped</div>
<h3 style="text-align: left;">
Method</h3>
<div>
<ol style="text-align: left;">
<li>Pre-heat oven to 180C/350F/Gas Mark 4. Grease and line a 20 cm square baking tin (leave enough for overhang - this will help you lift the bars out once cooled)</li>
<li>In a medium pan, gently melt butter, honey and orange blossom water together until butter had melted.</li>
<li>In a bowl combine oats, black seeds, sesame seeds, nibbed almonds and cinnamon together. Pour dry mix into wet mix and stir to combine then stir in your chopped dates.</li>
<li>Scoop mixture into lined tin and level off with the back of a spoon. Bake on middle shelf for 25-30 mins or until dark golden brown. Using a knife carefully divide into bars whilst still warm but leave in the tin to cool then remove using overhang of parchment to easily lift them our.</li>
</ol>
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<a href="http://1.bp.blogspot.com/-I7Tigg32he0/VDt9XuBKMlI/AAAAAAAAINA/QgCBajYEwD4/s1600/oats%2Bblack%2Bseeds.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="black seed, date and honey flapjacks / oat bars recipe" border="0" src="http://1.bp.blogspot.com/-I7Tigg32he0/VDt9XuBKMlI/AAAAAAAAINA/QgCBajYEwD4/s1600/oats%2Bblack%2Bseeds.jpg" height="320" title="" width="240" /></a></div>
<h4 style="text-align: left;">
NOTE</h4>
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<div>
Pregnant women should not use black seed especially the oil as it has been reported in Iman Ibn Qayyum's Medicine of the Prophet that it can promote abortion. A decoction of black seed can also promote contractions of the uterus after birth.</div>
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<div class="blogger-post-footer">http://feeds.feedburner.com/halalhomecooking</div>Anonymoushttp://www.blogger.com/profile/03439372444164275434noreply@blogger.com7tag:blogger.com,1999:blog-8050510389761959652.post-23378033126104262082014-10-09T23:15:00.000+01:002014-10-12T09:37:12.364+01:00MENA Cooking Club: Egypt<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="http://4.bp.blogspot.com/-6h6E72wLHbc/VDJUchQBHDI/AAAAAAAAIJU/bGMEBu-JehM/s1600/egyptian%2Bred%2Blentil%2Bsoup%2Brecipe.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="egyptian red lentil soup" border="0" src="http://4.bp.blogspot.com/-6h6E72wLHbc/VDJUchQBHDI/AAAAAAAAIJU/bGMEBu-JehM/s1600/egyptian%2Bred%2Blentil%2Bsoup%2Brecipe.jpg" height="240" title="" width="320" /></a></div>
This month <a href="http://www.menacookingclub.org/">MENA Cooking Club</a> members were set the challenge to cook like an Egyptian!<br />
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<a href="https://www.blogger.com/blogger.g?blogID=8050510389761959652" name="more"></a>Egyptian cuisine is largely vegetarian based as the country's fertile nile valley and delta produce large quantities of high quality legumes and vegetable crops. Bread is also a big part of the cuisine much like it is in Algeria but instead of <a href="http://halalhomecooking.blogspot.co.uk/2012/06/baguettes.html">baguettes</a> or <a href="http://halalhomecooking.blogspot.co.uk/2013/04/my-take-on-algerian-kesra.html">kesra</a> the local bread known as Eish Masri - a thick form of pita made from corn/maize is used like a utensil to scoop up dishes such as full medames - mashed fava beans.<br />
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I've always wanted to visit egypt and by exploring just a fraction of the cuisine this month as only increased that desire.<br />
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The dishes assigned by Amira - <a href="http://arabianmama.com/">Arabian Mama</a> were <a href="http://arabianmama.com/2012/11/13/egyptian-lentil-soup/">red lentil soup</a>, <a href="http://kitchenani.com/2012/11/09/messaaa-egyptian-moussaka/">messa'aa</a> (egyptian take on greek moussaka) and the famous <a href="http://arabianmama.com/2014/01/15/egyptian-dessert-omm-ali-om-ali-or-alis-mom/">umm ali</a> (pastry/bread and nut pudding)<br />
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<a href="http://1.bp.blogspot.com/-PR60myC8wYs/VDJUckRCJPI/AAAAAAAAIJM/tA_qXTLRvpY/s1600/egyptian%2Bmoussaka%2Brecipe.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="egyptian moussaka - messa'aa recipe" border="0" src="http://1.bp.blogspot.com/-PR60myC8wYs/VDJUckRCJPI/AAAAAAAAIJM/tA_qXTLRvpY/s1600/egyptian%2Bmoussaka%2Brecipe.jpg" height="320" title="" width="256" /></a></div>
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<a href="http://1.bp.blogspot.com/-9F1n4OYefzA/VDJUcp6Cq3I/AAAAAAAAIJQ/GYcHx383d5A/s1600/lemon%2Bcardamom%2Bumm%2Bali%2Bpudding.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="lemon and cardamom oum ali bread pudding recipe" border="0" src="http://1.bp.blogspot.com/-9F1n4OYefzA/VDJUcp6Cq3I/AAAAAAAAIJQ/GYcHx383d5A/s1600/lemon%2Bcardamom%2Bumm%2Bali%2Bpudding.jpg" height="213" title="" width="320" /></a></div>
As you can see, I tried my hand at all dishes masha'Allah.<br />
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The messa'aa / moussaka dish I cooked was also a vegetarian dish without meat or bechamel sauce like the greek version although a lot of egyptian recipes call for those components, I wanted a different experience and it was a tasty one. Much like a veggie stew which i added a sliced green chilli to, for more heat! recipe i followed can be found <a href="http://www.gumshoegastronomy.com/archives/egyptian-moussaka">here</a>.<br />
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Quite surprisingly I've never eaten or baked any form of bread pudding before like <a href="http://en.wikipedia.org/wiki/Bread_and_butter_pudding">British Bread & Butter Pudding</a> not that i can recall. Oum ali is usually made in 1 big dish using puff pastry or croissants as the bread and also includes milk, butter, nuts, raisins and sometimes dessicated coconut and is topped with whipped cream that forms a skin not too dissimilar to creme brulee in looks not crunch. I adjusted <a href="http://arabianmama.com/2014/01/15/egyptian-dessert-omm-ali-om-ali-or-alis-mom/">this recipe</a> slightly making mine into individual portions using ramekins plus half fill a bread tin and used lemon infused raisins and a sprinkle of cardamom on top of the nuts. It was both warm and comforting, an ideal pudding for these colder nights and days here in the UK but I wasn't too fond of the raisins that had soaked up the milk, for me raisins should always be dry and chewy which is impossible in a dessert like this.<br />
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No guessing what my absolute favourite was? Yes the <b>red lentil soup</b> - it was spiced exactly to my liking with plenty of cumin and coriander. Pureeing the soup gave it a creamy texture as I'm not much of a fan of the texture of lentils in soup unless it's <a href="http://instagram.com/p/t8VN4LsrjC/?modal=true">Algerian lentil soup / shorba addass</a> - yes this month you have discovered I am quite the picky eater.<br />
The topping of crispy fried onions gave the soup that extra dimension both in terms of texture and flavour and it just goes to show fried onions aren't only for Burgers or Biryani. I adore a bowl of heartwarming soup this one is my new go-to vegetarian soup and i encourage you to try it for yourself.<br />
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Check out how everyone else got on with cooking egyptian dishes - <a href="http://new.inlinkz.com/luwpview.php?id=455161">here</a><br />
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Egyptian Red Lentil Soup</h2>
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<b>Recipe Source</b>: slightly adapted from <a href="http://www.waitrose.com/home/recipes/recipe_directory/e/egyptian_lentil_soup.html">Waitrose </a></div>
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<b>Serves</b>: 3-4</div>
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<b>Preparation Time</b>: 10 minutes</div>
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<b>Cooking Time</b>: 1 hour</div>
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<b>Total Time</b>: 1 hour 10 minutes</div>
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<b>UK Cup</b> = 250ml</div>
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Ingredients</h3>
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2 <b>onions</b></div>
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4 tablespoon <b>olive oil</b><br />
1 <b>carrot, </b>roughly chopped</div>
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2 <b>garlic cloves</b>, crushed</div>
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3/4 teaspoon <b>ground cumin</b></div>
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3/4 teaspoon <b>ground coriander</b></div>
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150 grams <b>split red lentils</b></div>
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1 <b>organic vegetable stock cube</b> </div>
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4 cups / 1 litre <b>boiled water</b></div>
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to serve</h4>
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l<b>emon juice</b></div>
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Method</h3>
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<ol style="text-align: left;">
<li>Chop one of the onions and slice the other. In a saucepan, fry the chopped onion in 2 tbsp olive oil until soft and just beginning to colour. Stir in the garlic, cumin and coriander; when the aroma rises, add the chopped carrot, lentils, stock cube and water. Bring to the boil and remove any scum that appears on the surface. Simmer for 30–40 minutes, or until the lentils have disintegrated.</li>
<li>Warm the remaining oil in a frying pan, add the sliced onion, cover and cook over a low heat for 15–20 minutes until soft. Take off the lid, turn up the heat to medium and cook, stirring often, until dark, crisp and caramelised. Set aside.</li>
<li>Puree soup using a stick blender or by pouring contents into a blender then Taste and season the soup. Add water if it needs thinning down – it should be the consistency of single cream. Garnish each bowl with some of the caramelised onions and serve with wedges of lemon for people to squeeze lemon juice into their own bowl if desired. </li>
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<div class="blogger-post-footer">http://feeds.feedburner.com/halalhomecooking</div>Anonymoushttp://www.blogger.com/profile/03439372444164275434noreply@blogger.com17tag:blogger.com,1999:blog-8050510389761959652.post-13739360627075942122014-10-04T13:47:00.000+01:002014-10-04T13:47:37.480+01:00EID Mubarak! "Taqabbala Allahu minna wa minkum." ("May Allah accept from us, and from you.")<div dir="ltr" style="text-align: left;" trbidi="on">
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<div class="blogger-post-footer">http://feeds.feedburner.com/halalhomecooking</div>Anonymoushttp://www.blogger.com/profile/03439372444164275434noreply@blogger.com1tag:blogger.com,1999:blog-8050510389761959652.post-19386587232382169042014-10-01T10:39:00.000+01:002014-10-01T13:43:12.372+01:00What to Bake this Eid? 'Apple Pie' Tarte Tatin and Why?<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="http://4.bp.blogspot.com/-5fRLI7kt8KU/VCvAP-eRVTI/AAAAAAAAIGs/q1qqmvGy6zM/s1600/apple%2Bcinnamon%2Btarte%2Btatin.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="'apple pie' tarte tatin recipe | Halal Home Cooking" border="0" src="http://4.bp.blogspot.com/-5fRLI7kt8KU/VCvAP-eRVTI/AAAAAAAAIGs/q1qqmvGy6zM/s1600/apple%2Bcinnamon%2Btarte%2Btatin.jpg" height="320" title="" width="240" /></a></div>
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What's not to love about the classic flavours of sweet cinnamon and apple? </div>
<a name='more'></a>drenched in caramel all sat on a crisp base of shortcrust pastry, I don't like using the word perfect but this dessert is as close as it gets for me, when you want something gourmet with a rustic chic by that i mean it looks homemade and it is, by you and I for or on EID morning.<br />
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In about 1 hour (40 minutes of which is cooking time) you have this delicious and <b>irresistible</b> tart on your hands which is why i suggest you bake this EID morning and eat it for breakfast come brunch but also you could rustle it up later that afternoon for a late lunch come dinner dessert, yes I find mealtimes merge into each other another sign I am on no strict diet here.<br />
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You can even bake this the evening before but keep it firmly out of the way (if you can) in it's pan and give it a quick re-heat in the oven for about 5 minutes before you want to serve. As with most sweets, fresh and warm out of the oven is always going to be better especially for visuals as the apples still look plump rather than shrivelled and the caramel is glossy not dull so yes make this but be prepared to eat it there and then and of course share! </div>
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<a href="http://2.bp.blogspot.com/-3t4NcHwJIuY/VCvAPyL-xII/AAAAAAAAIG0/_hGuk0ArGro/s1600/what%2Bsweets%2Bto%2Bmake%2Bfor%2Beid.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="'apple pie' tarte tatin recipe | Halal Home Cooking" border="0" src="http://2.bp.blogspot.com/-3t4NcHwJIuY/VCvAPyL-xII/AAAAAAAAIG0/_hGuk0ArGro/s1600/what%2Bsweets%2Bto%2Bmake%2Bfor%2Beid.jpg" height="320" title="" width="240" /></a></div>
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Recipe can be found <a href="http://halalhomecooking.blogspot.co.uk/2014/09/-apple-tarte-tatin.html">here </a> simply sprinkle 1/2 tsp cinnamon in the pan before you lay down the apples or sprinkle after the apples if you don't like seeing too much of the cinnamon. </div>
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I sprinkled before laying the apples and who doesn't want to see exactly what they are about to eat? and yes those instructions makes no sense now but tarte tatin is baked upside down so once you read <a href="http://halalhomecooking.blogspot.co.uk/2014/09/-apple-tarte-tatin.html">the recipe</a> you will know exactly what i mean, in sha Allah.</div>
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<a href="http://2.bp.blogspot.com/-3mAqQbcgUKk/VCvAP9_MsJI/AAAAAAAAIG4/frftB_PG_pI/s1600/apple%2Bpie%2Btarte%2Btatin%2B.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="'apple pie' tarte tatin recipe | Halal Home Cooking" border="0" src="http://2.bp.blogspot.com/-3mAqQbcgUKk/VCvAP9_MsJI/AAAAAAAAIG4/frftB_PG_pI/s1600/apple%2Bpie%2Btarte%2Btatin%2B.jpg" height="240" title="" width="320" /></a></div>
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Notes</h4>
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<li>I used a <a href="http://www.amazon.co.uk/Alan-Silverwood-Tarte-Tatin-Dish/dp/B000GW89PK/ref=sr_1_1?ie=UTF8&qid=1412155263&sr=8-1&keywords=tarte+tatin+pan">tarte tatin pan</a> but you could use a round cake tin of the same size (20cm/8inch) just make sure it's not a loose base type or use a cast iron skillet and always wear oven gloves! </li>
<li>Use medium-big apples and quarter them. Make sure to pack the apples in (don't be scared) as they shrink back when cooked and you want it to be full with little pastry showing.</li>
<li>Use exactly the amount stated (at least 500 grams) I went with 5 quite small garla apples (i wanted granny smiths as i prefer a tart apple but work with what you have as long as it's suitable for eating) as it looked enough but more would have been better. </li>
<li>Try your best to tuck the pastry over/under the apples, i had a bit of difficulty with that as everything is so hot and the pastry is soo soft and breaks up easy so a lot of patching up was needed but don't let that put you off it tastes as good, if not better than it looks.</li>
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<div class="blogger-post-footer">http://feeds.feedburner.com/halalhomecooking</div>Anonymoushttp://www.blogger.com/profile/03439372444164275434noreply@blogger.com0tag:blogger.com,1999:blog-8050510389761959652.post-8825379286270898132014-09-26T10:28:00.002+01:002014-09-26T13:03:27.246+01:00Homemade Teriyaki Sauce & Chicken Stir-Fry <div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="http://3.bp.blogspot.com/--Zrfa9Fx3nU/VCUvydENgPI/AAAAAAAAIEg/B3UEIVlBTCE/s1600/chicken%2Bstir%2Bfry%2Brecipe.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Homemade Teriyaki Sauce and Chicken Stir-Fry Recipe | Halal Home Cooking" border="0" src="http://3.bp.blogspot.com/--Zrfa9Fx3nU/VCUvydENgPI/AAAAAAAAIEg/B3UEIVlBTCE/s1600/chicken%2Bstir%2Bfry%2Brecipe.jpg" height="320" title="" width="213" /></a></div>
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<a href="http://1.bp.blogspot.com/-KW9r9DEEy24/VCUv4mxaXuI/AAAAAAAAIEo/1-TCL1yhdRs/s1600/chicken%2Bstir%2Bfry%2Bhomemade%2Bteriyaki%2Bsauce%2Brecipe.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Homemade Teriyaki Sauce and Chicken Stir-Fry Recipe | Halal Home Cooking" border="0" src="http://1.bp.blogspot.com/-KW9r9DEEy24/VCUv4mxaXuI/AAAAAAAAIEo/1-TCL1yhdRs/s1600/chicken%2Bstir%2Bfry%2Bhomemade%2Bteriyaki%2Bsauce%2Brecipe.jpg" height="213" title="" width="320" /></a></div>
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A relatively quick, easy and non traditional Chicken Stir-Fry flavoured with Chinese 5 spice and homemade Japanese style Teriyaki sauce.</div>
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<a href="http://4.bp.blogspot.com/-UmPBHtxGk0E/VCUwAffJuDI/AAAAAAAAIEw/kDrhUVwKC4I/s1600/Chicken%2BStir%2BFry%2BRecipe%2B.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-UmPBHtxGk0E/VCUwAffJuDI/AAAAAAAAIEw/kDrhUVwKC4I/s1600/Chicken%2BStir%2BFry%2BRecipe%2B.jpg" height="320" width="213" /></a></div>
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Homemade Teriyaki Sauce</h2>
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recipe slightly adapted from <a href="http://www.onegoodthingbyjillee.com/2012/05/easy-homemade-teriyaki-sauce.html">one good thing by jillee</a></div>
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level: easy</div>
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Preparation time: 5 minutes</div>
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Cooking time: 5-10 minutes</div>
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Total time: 10-15 minutes</div>
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UK Cup = 250ml</div>
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<a href="http://2.bp.blogspot.com/-xA2g3yGHVSI/VCUncLe5IXI/AAAAAAAAIEI/pr9IQEpU2UY/s1600/homemade%2Bteriyaki%2Bsauce.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Homemade Teriyaki Sauce and Chicken Stir-Fry Recipe | Halal Home Cooking" border="0" src="http://2.bp.blogspot.com/-xA2g3yGHVSI/VCUncLe5IXI/AAAAAAAAIEI/pr9IQEpU2UY/s1600/homemade%2Bteriyaki%2Bsauce.jpg" height="160" title="" width="320" /></a></div>
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Ingredients</h3>
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3/4 cup cold water</div>
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6 tablespoon brown sugar or 5 tbs white sugar + 1 tbsp molasses/black treacle</div>
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1/4 cup soy sauce (i used dark brand- pearls river bridge)</div>
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1 1/2 tablespoon corn starch</div>
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1/2 teaspoon garlic granules</div>
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1/2 teaspoon sesame oil</div>
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Method</h3>
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In a medium pan over medium heat mix all ingredients together and whisk until thickened, it should take 5-10 minutes.</div>
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Note</h4>
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The above recipe will make more Teriyaki sauce than required for the following chicken stir-fry recipe. Pour what you don't use into a clean/sterile container and keep in the fridge for upto 1 week.</div>
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Chicken Stir-Fry</h2>
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Adapted from: <a href="http://www.shesaved.com/2014/02/easy-chicken-stir-fry-recipe.html/">she saved</a></div>
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Serves: 2</div>
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Level: easy</div>
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Preparation time (including homemade teriyaki sauce): 25 minutes</div>
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Cooking time: approximately 10 minutes</div>
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Total time: 35 minutes</div>
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Ingredients</h3>
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250 grams / a bit more than 1/2 lb halal chicken breast or thigh, cut into thin strips</div>
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1 pepper (i used green but any will do), medium sliced</div>
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1 medium brown onion, finely sliced </div>
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1 tablespoon oil for thigh or 1 1/2 tbsp if using breast</div>
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2 tablespoon homemade teriyaki sauce, see above</div>
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1/4 teaspoon Chinese 5 spice<br />
sprinkle of sesame seeds</div>
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Method</h3>
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<ol style="text-align: left;">
<li>Make teriyaki sauce. Prepare chicken and veg.</li>
<li>On high heat In a wok or large deep sided frying pan pour in oil and let it come up to heat. Add chicken strips and stir-fry until sealed. Add onion and pepper slices to pan along with 5 spice and continue to stir- fry until onion/pepper has softened slightly and the chicken is cooked through. Add teriyaki sauce and and stir-fry for 1 minute more. Stir in sesame seeds and serve.</li>
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<a href="http://2.bp.blogspot.com/-p3xLoNkyugo/VCUu2Du94mI/AAAAAAAAIEY/nNvib9CJwsc/s1600/chicken%2Bstir-fry%2Bcollage.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Homemade Teriyaki Sauce and Chicken Stir-Fry Recipe | Halal Home Cooking" border="0" src="http://2.bp.blogspot.com/-p3xLoNkyugo/VCUu2Du94mI/AAAAAAAAIEY/nNvib9CJwsc/s1600/chicken%2Bstir-fry%2Bcollage.jpg" height="320" title="" width="320" /></a></div>
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Note</h4>
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I served my stir-fry alongside some express golden vegetable rice but feel free to home make your preferred rice as well or add noodles to the stir-fry when you add the sauce (you may need more sauce)</div>
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<div class="blogger-post-footer">http://feeds.feedburner.com/halalhomecooking</div>Anonymoushttp://www.blogger.com/profile/03439372444164275434noreply@blogger.com4tag:blogger.com,1999:blog-8050510389761959652.post-62444060937012545102014-09-25T09:31:00.000+01:002014-10-20T15:03:00.954+01:00Batata Koucha - Algerian Oven Potatoes<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="http://3.bp.blogspot.com/-lN6RCp65C9M/VCPLaNNxKRI/AAAAAAAAIAw/QYot9yhFHCo/s1600/recipe%2Bbatata%2Bkoucha%2B.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img alt="Batata Koucha Recipe | Halal Home Cooking" border="0" src="http://3.bp.blogspot.com/-lN6RCp65C9M/VCPLaNNxKRI/AAAAAAAAIAw/QYot9yhFHCo/s1600/recipe%2Bbatata%2Bkoucha%2B.jpg" height="320" title="" width="213" /></a><br />
Lamb & chickpeas sauce covered with a layer of fried potatoes.<br />
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<a name='more'></a>Another recipe adapted from one of my go-to sources in the english language for Algerian cuisine - <a href="http://lapetitepaniere.com/2014/07/12/batata-koucha/">La Petite Paniere</a>, which if google translate serves me well in French means the little basket which is quite modest, really it's a treasure trove of culinary delights!<br />
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Although this dish means oven potatoes it's quite deceptive as the separate components are first cooked/ fried on the stove then all brought together for 1 last burst of heat in the oven. Sorry to disappoint you if you were thinking this would be a healthier version for fried potatoes! saying that you possibly could roast the potatoes in the oven like you do potato wedges.<br />
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<a href="http://3.bp.blogspot.com/-J1TVgUUol-I/VCPLZ1MJciI/AAAAAAAAIA8/goGyc6VVWPI/s1600/lamb%2Bchickpea%2Bfried%2Bpotatoe%2Boven%2Btagine%2Brecipe%2B.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Batata Koucha Recipe | Halal Home Cooking" border="0" src="http://3.bp.blogspot.com/-J1TVgUUol-I/VCPLZ1MJciI/AAAAAAAAIA8/goGyc6VVWPI/s1600/lamb%2Bchickpea%2Bfried%2Bpotatoe%2Boven%2Btagine%2Brecipe%2B.jpg" height="213" title="" width="320" /></a></div>
I've cooked the recipe about 3 times to date , each time downscaling the recipe all with a different result but all equally delicious.<br />
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One time, instead of slow cooking the lamb sauce i wacked up the heat so there was hardly any sauce before covering with a layer of fried potatoes and cooking for a further 15 minutes in the oven This resulted in even crispier potatoes that had soaked up the little sauce there was, the flavours were intense and perfect to build a eat me now sandwich.<br />
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Now this time, I cooked the lamb sauce for exactly 1 hour on low heat as the original recipe says slow cook for an hour, not noticing much difference in the sauce consistency instead of further cooking until it had reduced I went ahead anyway and placed my 2 large potatoes worth of chips/fries over and into the oven it went.<br />
The flavours are still there as I made sure to sprinkle the potato layer with cumin and cinnamon but the chips came out this time more soggy or let's says drenched in sauce which could be due to the fact I halved every ingredients apart from the potatoes, doh! using 2 instead of 3 which is half of 6 (you already knew that i know) which wasn't a problem for us as we are happy eating wet dishes and soggy chips! it gives us the excuse to eat with copious amounts of bread but you might not be happy to follow such a bad example (joking I do eat <a href="http://instagram.com/p/tS3Oy2Mf34/?modal=true">rainbow salad</a>) so here are a few suggestions to remedy this problem that isn't even a problem:-<br />
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<a href="http://3.bp.blogspot.com/-U2eM-70PuaM/VCPLZaFbWPI/AAAAAAAAIAg/mdOmODfVLRo/s1600/batata%2Bkoucha%2Balgerian.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Batata Koucha Recipe | Halal Home Cooking" border="0" src="http://3.bp.blogspot.com/-U2eM-70PuaM/VCPLZaFbWPI/AAAAAAAAIAg/mdOmODfVLRo/s1600/batata%2Bkoucha%2Balgerian.jpg" height="320" title="" width="213" /></a></div>
<ul style="text-align: left;">
<li>Cook the lamb sauce using 1 3/4 cups / 420ml instead of 2 cups / 500ml for 1 hour or cook the sauce (using 500ml water) until it has reduced let's say by half and/or</li>
<li>Use 3 large potatoes cut into thick chips/fries instead of 2 this will ensure there are enough chips to cover the surface of the pot which will help in soaking up the sauce and also ensure a crisp layer or simply</li>
<li>Oven cook the dish for longer than 15 minutes until your certain the chips are crisp</li>
</ul>
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<a href="http://3.bp.blogspot.com/-qS001IomcvY/VCPONBrvjcI/AAAAAAAAIBI/ZurFekeNCrs/s1600/batata%2Bkoucha%2Bfor%2Bdinner.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img alt="Batata Koucha Recipe | Halal Home Cooking" border="0" src="http://3.bp.blogspot.com/-qS001IomcvY/VCPONBrvjcI/AAAAAAAAIBI/ZurFekeNCrs/s1600/batata%2Bkoucha%2Bfor%2Bdinner.jpg" height="240" title="" width="320" /></a></div>
I cooked batata koucha, took photos, ate some for a late lunch then reheated the dish for my husband and I for dinner alhamdulillah the chips were crisper by then and he did nothing but compliment the dish.<br />
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As this is quite a rich dish it's best served with a squeeze of lemon juice or a dash of vinegar, harissa as always, is optional.<br />
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<a href="http://2.bp.blogspot.com/--X7AnwFWM34/VCPLZB511iI/AAAAAAAAIAc/m62a4ZtzqKU/s1600/algerian%2Boven%2Bpotatoes.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Batata Koucha Recipe | Halal Home Cooking" border="0" src="http://2.bp.blogspot.com/--X7AnwFWM34/VCPLZB511iI/AAAAAAAAIAc/m62a4ZtzqKU/s1600/algerian%2Boven%2Bpotatoes.jpg" height="222" title="" width="320" /></a></div>
<br />
<h2 style="text-align: left;">
Batata Koucha</h2>
<div>
Adapted slightly from <a href="http://lapetitepaniere.com/2014/07/12/batata-koucha/">linda @ la petite paniere</a></div>
<div>
Serves: 3</div>
<div>
Preparation time: 15 minutes<br />
Cooking time: approx 1 hours 25 minutes<br />
<h3 style="text-align: left;">
Ingredients</h3>
</div>
<div>
250 grams <b>halal lamb</b>, boneless shoulder cut into chunks</div>
<div>
2-3 large <b>potatoes</b>, see above post for details</div>
<div>
1/4 of a 400 gram tin <b>chickpeas</b>, drained and rinsed <i>or</i> 50 grams dried and soaked overnight</div>
<div>
3/4 medium brown<b> onion</b>, sliced</div>
<div>
2 tablespoons <b>oil</b> (i used olive)</div>
<div>
<b>salt, black pepper</b> (i started with 3/4 teaspoon S, 1/4 P for 500ml water)</div>
<div>
1/4 teaspoon <b>cinnamon</b>, plus extra for sprinkling </div>
<div>
1/4 teaspoon <b>ras el hanout</b></div>
<div>
425ml to 500ml <b>water,</b> see above post for details</div>
<div>
<b>cumin</b>, for sprinkling</div>
<div>
<b>fresh parsley or coriander</b>, chopped</div>
<div>
<br /></div>
<div>
<b>oil</b> for frying</div>
<div>
<br /></div>
<h4 style="text-align: left;">
to serve</h4>
<div>
<b>lemon juice / vinegar</b> </div>
<div>
<b>harissa</b> *optional</div>
<h3 style="text-align: left;">
Method</h3>
<div>
<ol style="text-align: left;">
<li>Put a large pot on medium heat. Add oil, sliced onion, lamb, salt, pepper, cinnamon and ras el hanout. Cook for 5-8 minutes, stirring occasionally until onions have softened and lamb is sealed.</li>
<li>If using soaked dry chickpeas add these now along with water, bring to boil, cover and reduce to slow simmer. Slow cook over medium-low heat for at least 1 hour (if using tin chickpeas add after 45 minutes) or until the liquid has reduced.</li>
<li>Turn off the heat and set aside. <b>Pre-heat oven to 180C</b>. Whilst oven is warming up, cut and fry your chips until they are light golden brown. Drain chips on paper towels and season lightly with salt and pepper. Chop coriander/ parsley and add this to the lamb sauce.</li>
<li>In a oven proof dish such as the base of tagine add the lamb and chickpea sauce, layer the potatoes on top and sprinkle with extra cinnamon and cumin. Put in oven on middle shelf and cook for 15 minutes or until your desired sauce / crisp chip consistency is achieved.</li>
<li>Serve with a squeeze of lemon juice or vinegar, harissa and bread.</li>
</ol>
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<a href="http://3.bp.blogspot.com/-tw44agPsGSw/VCPOUpLUUeI/AAAAAAAAIBQ/r0qv2kUR_SU/s1600/batata%2Bkoucha%2Bcollage.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Batata Koucha Recipe | Halal Home Cooking" border="0" src="http://3.bp.blogspot.com/-tw44agPsGSw/VCPOUpLUUeI/AAAAAAAAIBQ/r0qv2kUR_SU/s1600/batata%2Bkoucha%2Bcollage.jpg" height="320" title="" width="320" /></a></div>
<h4 style="clear: both; text-align: left;">
Notes</h4>
</div>
<div>
<br />
<ul style="text-align: left;">
<li>You could cook the lamb chickpea sauce straightaway in a tagine without having to transfer it to another pot before the oven but definitely make sure to reduce the water to about 350-400ml as they lock in the moisture more readily than regular pots and pans. The only reason I didn't cook my batata koucha in a tagine as I mentioned in a previous post the lid of my tagine broke but the base still comes in handy for dishes such as this.</li>
<li>This is a Ideal dish for <a href="http://salaf-us-saalih.com/tag/eid-al-adha/">Eid Al Adha</a> you can use meat from any cut of the lamb/sheep bone in or boneless just adjust the cooking time accordingly.</li>
<li>A nice alternative if you haven't chickpeas, from the start of cooking the sauce add a few chopped carrots, let sauce cook / reduce then add a handful of frozen peas 5 minutes before you put your layer of chips (fries) then proceed with the recipe as above.</li>
</ul>
</div>
</div>
<div class="blogger-post-footer">http://feeds.feedburner.com/halalhomecooking</div>Anonymoushttp://www.blogger.com/profile/03439372444164275434noreply@blogger.com6tag:blogger.com,1999:blog-8050510389761959652.post-71060262649181101062014-09-21T10:49:00.001+01:002014-09-21T16:10:45.730+01:00Guest Post By The Halal Gourmet: The Trial of the Tarte Tatin<div dir="ltr" style="text-align: left;" trbidi="on">
Today I'm delighted to be bringing you a guest post by Umm Haneefah also known as <a href="http://www.thehalalgourmet.com/">The Halal Gourmet</a> who specialises in French cuisine within the limits of Allah i.e. no pork, wine etc.<br />
<br />
Cooking up classy dishes like <a href="http://www.thehalalgourmet.com/confit-de-canard-salad/">confit de canard salad</a> and encouraging a sophisticated palate in the fussiest of eaters - children, with her <a href="http://www.thehalalgourmet.com/squid-cucumber-lime-muffins/">squid cucumber lime muffins</a> you will find something for everyone and then some.<br />
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What started out as delicious dalliance in the thick of apple season, with loads of butter and sugar, became an emotional rollercoaster that turned into a trial from Allaah, Azza wa Jal (The Mighty & Majestic).<br />
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<h3>
Tarte Tatin: the Upside-Down Apple Cake that nearly turned <i>my</i> life upside down.<a name='more'></a></h3>
<br />
When my dear sister, Umm Hamza, invited me to post on her blog, she hinted that she liked pastries.<br />
<br />
<i>Eeeek.</i> My sweet tooth is well-established but, my "sweet thumb" is not nearly as honed.<br />
<br />
While she did not obligate a pastry from me, I felt obliged nonetheless and I couldn't have been more thrilled!<br />
<br />
Tarte Tatin is a renowned French apple upside-down cake that is to the French what Apple Pie is to Americans. This is the version found in <a href="http://www.amazon.ca/Paul-Bocuse-The-Complete-Recipes/dp/208020095X/ref=as_sl_pc_wdgt_ex?&linkCode=wey&tag=thehalgou-20" target="_blank">The Complete Bocuse</a>; a compilation of 500 recipes from the Master Chef Paul Bocuse who was named the chef of the century in 2011. He is often called the "father of modern French cuisine."<br />
<br />
Not too shabby.<br />
<br />
<h4>
Mise En Place</h4>
<h4>
</h4>
I am really a stickler for Mise En Place because I have enough stress in my life. If you are a real keener, you will have everything measured out as well.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUa3IXW4ELVaIX4V6k54UrPubRM-OecDP66h9-htTqghAQDx9PU1luMHLwYzuCWfifZR8iW3PKs4nELQvtQb4nW1IhK6aQT8M99wtBjhnem7KpIBogggk1IPAWXtlXMkFGVIOfnaFw7n8/s1600/TarteTatin-GuestPost-HHC.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUa3IXW4ELVaIX4V6k54UrPubRM-OecDP66h9-htTqghAQDx9PU1luMHLwYzuCWfifZR8iW3PKs4nELQvtQb4nW1IhK6aQT8M99wtBjhnem7KpIBogggk1IPAWXtlXMkFGVIOfnaFw7n8/s1600/TarteTatin-GuestPost-HHC.jpg" height="208" width="320" /></a></div>
As you can see it is nothing complicated even for non-bakers like myself. So how did a simple pastry become such ordeal?<br />
<br />
<h4>
Of Pastries & Patience </h4>
<h4>
</h4>
Well, things were going along swimmingly, peeling and coring away, all the while being terribly impressed with myself that my butter was all softened and ready to go.<br />
<br />
The recipe asked for a tarte tatin pan or a large cake pan. Since I do not have a "tarte tatin" pan exactly, I figured my spring form pans would do. I happily buttered the bottoms away and started to tightly pack in my peeled and sliced apple pieces.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSTfUbBhL1tCtPNHI7cMFY54Bh2taywrWxSvvgs2aLgN3QXDAFmVgRqOBRv5t0XolIgALgCDeuZttLozQ2K61wsMuacNu9gnJiwXGcNMdTMjlL0HS_UzUx625Vu8oHwmebdzBARJiqi8w/s1600/TarteTatin-GuestPost-HHC2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSTfUbBhL1tCtPNHI7cMFY54Bh2taywrWxSvvgs2aLgN3QXDAFmVgRqOBRv5t0XolIgALgCDeuZttLozQ2K61wsMuacNu9gnJiwXGcNMdTMjlL0HS_UzUx625Vu8oHwmebdzBARJiqi8w/s1600/TarteTatin-GuestPost-HHC2.jpg" height="222" width="320" /> </a></div>
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Oh, they look lovely enough don't they? Here I was half excited that I would have, not one, but two Tarte Tatins to feast on but slightly chagrined that I would have to make two pastries. But more excited for two apple cakes. </div>
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<br /></div>
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In the oven they went and I started to prep for my pastries. Until....</div>
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<br /></div>
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The entire kitchen started to fill with smoke and loud, violent hissing noises bellowed out of my oven.</div>
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I opened up the oven door to see sizzling, smoky puddles of butter and sugar caramelizing on my oven floor. I quickly started to yank the two pans out of the oven and witnessed the butter sobbing out of the tiny opening around the bottom of the spring form. </div>
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<br /></div>
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Why on earth did I use spring form, I said silently, as I mentally kicked myself over and over. I took both pans and placed them onto a baking sheet that was on the stove as I tried to gather myself. </div>
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<br /></div>
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Then...all of a sudden: CRASH! The copious amounts of butter draining, coupled with the slight slant of the baking sheet was the perfect surface for both of my spring forms to slide off the stove, capsize and come toppling down onto the kitchen floor.</div>
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<br /></div>
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I raised my hands and slapped them down in defeat. Then the tears started to flow. After coring, peeling and photographing the whole cake was ruined.</div>
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<br /></div>
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My husband was trying to cheer me up but I was utterly gutted. I sulked over to the stairs, sat and held my head in my hands and cried.</div>
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<br /></div>
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I mopily stomped upstairs, flung myself on the bed, camera still strung around my neck mind you, and shut off.</div>
<blockquote class="tr_bq">
[Patience] In the sharee’ah, it is:<br />
‘To restrain the tongue from complaining and whining, the soul from annoyance, and the limbs from slapping the cheeks, tearing off the pockets and the other foul acts that demonstrate a lack of patience' - <i><b>Shaykh 'Ubayd al-Jaabiree (hafidhullaah ta'ala) in Explanation of The Three Fundamental Principles</b></i></blockquote>
Alhamdulillah, I didn't totally freak out. Just a few feminine tears and a clearly needed time out. I hope that I passed the test, inshaa' allaah.<br />
<br />
<h4>
Tarte Tatin: Take Two </h4>
<h4>
</h4>
What could I do? Qadrullahi ma saha fa'alu. It is the Will of Allaah and He does what He Wills, after all. The zowj was encouraging me saying that all was not lost since there were apples that did not hit the floor. <br />
<br />
I started packing up my butter and salt and said "Alhamdulillah" that I didn't start the pastry. But I couldn't just leave it. I couldn't let a little sweet cake do me like that.<br />
<br />
This cake was getting made one way or another. I found a glass pie dish and got on the horse again.<br />
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With every hardhip comes two eases, and I felt the ease as I <i>finally</i> placed the pastry onto the baked apples. And after 20 minutes I had my cake.</div>
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Because of all the chaos, I didn't get the caramelisation that this dish calls for but that's okay. It tasted ah-<i>may-</i>ZING! </div>
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I have made all the mistakes so you don't have to. Don't use a spring from pan, whatever you do. A large seasoned cast iron pan will work well also but make sure you have some well-insulated oven gloves if you do use one.</div>
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<h2 style="clear: both; text-align: left;">
Tarte Tatin: Apple Upside Down Cake</h2>
<div>
<b>Recipe:</b> adapted from <a href="http://www.amazon.ca/Paul-Bocuse-The-Complete-Recipes/dp/208020095X/ref=as_sl_pc_wdgt_ex?&linkCode=wey&tag=thehalgou-20" target="_blank">The Complete Bocuse</a><a href="http://www.bbcgoodfood.com/recipes/lemon-drizzle-scones"></a></div>
<div>
<b>Makes:</b> 1 </div>
<div>
<b>Skill Level: </b>Easy</div>
<div>
<b>Preparation: </b>30 minutes</div>
<div>
<b>Cooking: </b>Approximately 40 minutes</div>
<div>
</div>
<h3 style="text-align: left;">
Ingredients</h3>
<div>
500-750 grams <b>apples</b> (about 3 medium size) peeled, deseeded cored and thickly sliced or quartered</div>
<div>
100 grams <b>unsalted butter</b>, divided for greasing and melting</div>
<div>
70 grams<b> sugar </b>divided</div>
<h4 style="text-align: left;">
For The Pastry</h4>
<div>
125 grams <b>flour</b></div>
<div>
<b> </b> 1 <b>egg</b></div>
<div>
80 grams <b>butter </b>softened</div>
Salt <br />
<br />
<h3>
Method</h3>
<b>Preheat</b> oven to 350F/175C/Gas Mark 4 (looked that up specially for my Britons)<br />
<b>Butter</b> the bottom of your cake pan with 50 g of the butter and sprinkle with 1/4 C (50g) of sugar<br />
<b>Arrange</b> apple slices and tightly pack them so they cover the entire bottom of the pan<br />
<b>Melt</b> the remaining butter and pour over with the remaining sugar<br />
<b>Bake</b> for 20 minutes or until apples are caramelised. Be careful not to burn the sugar!<br />
<br />
<h4>
Pastry Prep</h4>
<b>Pour</b> the flour onto a pastry board and shape into a circle and make a well in the middle<br />
<b>Add</b> the egg, softened butter and a pinch of salt to the flour well and incorporate the ingredients (You may have to add a slight dash of water if it doesn't come together.)<br />
<b>Work</b> the dough into a ball and make sure that it is soft<br />
<b>Roll</b> out the dough on floured work surface as thinly as possible<br />
<b>Transfer</b> the dough to the cake pan placing it over the apples and tuck the edges in side<br />
<b>Bake</b> for another 20 minutes<br />
<b>Turn</b> the cake upside down onto a cake pan. Allow to cool some before serving warm.<br />
<span style="color: #741b47;"><span style="background-color: white;"><br /></span></span>
<span style="color: #741b47;"><span style="background-color: #4c1130;"><i><span style="background-color: white;">Umm Haneefah is the author of <a href="http://thehalalgourmet.com/">TheHalalGourmet.Com</a>. A blog dedicated to fine, French cuisine within the limits of Allah.</span></i></span></span><br />
<br /></div>
<div class="blogger-post-footer">http://feeds.feedburner.com/halalhomecooking</div>Unknownnoreply@blogger.com6tag:blogger.com,1999:blog-8050510389761959652.post-25152563010849951702014-09-19T17:21:00.000+01:002014-09-24T08:06:08.411+01:00Lemon Drizzle Scones<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="http://4.bp.blogspot.com/-HqiR785lD2E/VBxJ1eV5d7I/AAAAAAAAH9o/_kTxIkUm3Ps/s1600/lemon%2Bdrizzle%2Bscones%2Brecipe.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Halal Home Cooking: Lemon Drizzle Scones" border="0" src="http://4.bp.blogspot.com/-HqiR785lD2E/VBxJ1eV5d7I/AAAAAAAAH9o/_kTxIkUm3Ps/s1600/lemon%2Bdrizzle%2Bscones%2Brecipe.jpg" height="213" title="" width="320" /></a></div>
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Fresh and zingy lemon drizzle scones filled with mascarpone and strawberry jam.<br />
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After making <a href="http://halalhomecooking.blogspot.co.uk/2014/09/buttermilk-vanilla-scones.html">buttermilk vanilla scones</a> the other week they went down so well with the family I decided to make more. this time instead of vanilla being the star now it's lemon.<br />
<br />
We are gently holding on to summer flavours whilst putting our best <strike>foot</strike> feet forward into autumn.</div>
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My 3 year old daughter stood on a chair beside me whilst I made these, she kept pinching my butter dipping it in the buttermilk mixture, sugar then scoffing! Replacing what she took was a guessing game, it must have worked....</div>
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I could live happily eating one of these scones everyday with my afternoon tea, What's your go-to afternoon treat?</div>
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<a href="http://1.bp.blogspot.com/-cudWwUZASwY/VBxKXJXOtYI/AAAAAAAAH9w/BKaZQbUmMFE/s1600/lemon%2Bdrizzle%2Bscones.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Halal Home Cooking: Lemon Drizzle Scones" border="0" src="http://1.bp.blogspot.com/-cudWwUZASwY/VBxKXJXOtYI/AAAAAAAAH9w/BKaZQbUmMFE/s1600/lemon%2Bdrizzle%2Bscones.jpg" height="203" title="" width="320" /></a></div>
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<h2 style="clear: both; text-align: left;">
Lemon Drizzle Scones</h2>
<div>
<b>Recipe</b> adapted from<a href="http://www.bbcgoodfood.com/recipes/lemon-drizzle-scones"> BBC Good Food</a></div>
<div>
<b>Makes:</b> 5 (orig recipe says you get 6)</div>
<div>
<b>Skill Level: </b>Easy</div>
<div>
<b>Preparation: </b>20 minutes</div>
<div>
<b>Cooking: </b>12 minutes</div>
<div>
<i>UK Cup = 250ml</i></div>
<h3 style="text-align: left;">
Ingredients</h3>
<div>
250 grams <b>self raising flour </b>plus a little more for dusting</div>
<div>
50 grams <b>unsalted butter</b>, chilled and cut in small pieces plus extra for greasing</div>
<div>
25 grams golden <b>caster sugar </b></div>
<div>
<b>zest</b> of 2 lemons</div>
<div>
125 ml or 1/2 C <b>buttermilk </b></div>
<div>
4 tablespoon or 1/4 C <b>full fat milk</b></div>
<div>
1/4 teaspoon <b>halal concentrated vanilla extract</b></div>
<h4 style="text-align: left;">
For Drizzle Icing</h4>
<div>
3 tablespoon <b>icing sugar</b></div>
<div>
<b>zest</b> of 1 <b>lemon</b>, plus a little <b>juice</b></div>
<h4 style="text-align: left;">
To serve</h4>
<div>
mascarpone/clotted cream/whipped double cream</div>
<div>
jam </div>
<h3 style="text-align: left;">
Method</h3>
<div>
<ol style="text-align: left;">
<li>Heat oven to <b>220C/200C fan/gas 6 </b>and grease a large baking tray. In a food processor pulse the flour, 1⁄4 tsp salt and the butter together until the mixture resembles fine breadcrumbs. Add the caster sugar and lemon zest, and pulse a few times. Pour flour mixture into large bowl make a well in the centre, pour buttermilk, milk and vanilla. Use your cutlery knife to combine the mixture as a soft dough, but don’t overmix or the scones will be heavy. </li>
<li>Tip onto your work surface and pat the dough out to a 2.5cm thickness. Use a 7cm cookie cutter to stamp out the scones. Don’t twist as you cut, as this will stop the scones rising to their full potential. Any scraps of dough can be gently pushed back together to make more scones. Place the scones on the baking tray and bake for 10-12 mins until golden, then transfer to a wire rack and leave to cool.</li>
<li>Cut the scones in half and slather with mascarpone and jam. Mix the icing sugar with enough lemon juice to make a thick but runny icing. Drizzle over the scones, then scatter with lemon zest. Leave to set for 10 mins, then enjoy with a cup of tea or lemonade!</li>
</ol>
</div>
</div>
<div class="blogger-post-footer">http://feeds.feedburner.com/halalhomecooking</div>Anonymoushttp://www.blogger.com/profile/03439372444164275434noreply@blogger.com2tag:blogger.com,1999:blog-8050510389761959652.post-10192535968855105372014-09-19T00:33:00.000+01:002014-09-21T12:32:42.028+01:00Shorba 'M'katfa' - Vermicelli Soup<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="http://1.bp.blogspot.com/-_ciBfkoNLQE/VBtUuFjNfXI/AAAAAAAAH8c/RxN9xdZfd00/s1600/algerian%2Bvermicelli%2Bsoup%2Bshorba%2Bchorba%2Bm'katfa%2Brecipe.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Halal Home Cooking: Shorba M'katfa (Vermicelli Soup)" border="0" src="http://1.bp.blogspot.com/-_ciBfkoNLQE/VBtUuFjNfXI/AAAAAAAAH8c/RxN9xdZfd00/s1600/algerian%2Bvermicelli%2Bsoup%2Bshorba%2Bchorba%2Bm%27katfa%2Brecipe.jpg" height="213" title="" width="320" /></a></div>
A vibrant red soup with vermicelli.<br />
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The soup is normally made using <i>M'katfa (Algerian Arabic)</i> - a handmade pasta shaped into little strands.<br />
<br />
For a first experience of this soup I've adapted a recipe that uses store bought vermicelli.<br />
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<a href="http://4.bp.blogspot.com/-Sk1f7iqHUp8/VBtUuriCqHI/AAAAAAAAH8o/sE7FMhLBFp8/s1600/algerian%2Bvermicelli%2Bsoup%2Bshorba%2Brecipe%2Bchorba%2Bm'katfa.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Halal Home Cooking: Shorba M'katfa (Vermicelli Soup)" border="0" src="http://4.bp.blogspot.com/-Sk1f7iqHUp8/VBtUuriCqHI/AAAAAAAAH8o/sE7FMhLBFp8/s1600/algerian%2Bvermicelli%2Bsoup%2Bshorba%2Brecipe%2Bchorba%2Bm%27katfa.jpg" height="213" title="" width="320" /></a></div>
I'm sold on the flavour and textures of this soup and although I was dubious about the peas they bring a nice sweetness that counteracts some of the sharpness coming from tomatoes and lemon juice.<br />
<br />
I made it for <a href="http://instagram.com/p/tFg7WAMf4l/?modal=true">lunch</a> but liked it enough I had another bowl for dinner.<br />
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I'll be rolling up my sleeves soon enough to have a go at making my own M'katfa, In shaa Allah.<br />
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<a href="http://1.bp.blogspot.com/-3AI4nIe7Sb8/VBtUuAtwmHI/AAAAAAAAH8Y/9c2ysVUEvC8/s1600/algerian%2Brecipe%2Bvermicelli%2Bsoup%2Bshorba%2Bchorba%2Bm'katfa.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Halal Home Cooking: Shorba M'katfa (Vermicelli Soup)" border="0" src="http://1.bp.blogspot.com/-3AI4nIe7Sb8/VBtUuAtwmHI/AAAAAAAAH8Y/9c2ysVUEvC8/s1600/algerian%2Brecipe%2Bvermicelli%2Bsoup%2Bshorba%2Bchorba%2Bm%27katfa.jpg" height="213" title="" width="320" /></a></div>
<h2 style="text-align: left;">
Shorba M'katfa</h2>
<div>
<b>Recipe</b> slightly adapted from <a href="http://lapetitepaniere.com/2014/07/01/chorba-mkatfa-red-soup-with-vermicelli/">La Petite Paniere</a></div>
<div>
<b>Serves:</b> 4</div>
<div>
<b>Skill level:</b> easy</div>
<div>
<b>Preparation time:</b> 10-15 minutes</div>
<div>
<b>Cooking time:</b> 40 minutes</div>
<div>
<b>Total time: </b>1 hour 10 minutes</div>
<h3 style="text-align: left;">
Ingredients</h3>
<div>
2 tablespoon olive or sunflower <b>oil</b></div>
<div>
250 grams <b>halal lamb </b>*optional, chopped into small pieces</div>
<div>
1 brown <b>onion</b>, finely chopped</div>
<div>
small bunch <b>coriander</b>, finely chopped</div>
<div>
<b>salt and black pepper</b> (i started with 1tsp S 1/4 tsp P and adjusted at end of cooking)</div>
<div>
1 tablespoon red sweet <b>paprika</b></div>
<div>
1 teaspoon <b>harissa paste</b></div>
<div>
400 gram / 14 oz tin plum <b>tomatoes</b> or 240 grams fresh, peeled - blended</div>
<div>
1 litre / 4 cups <b>water</b></div>
<div>
1 medium <b>carrot,</b> coarsely grated</div>
<div>
1/2 a 400 gram / 14 oz tin organic <b>chickpeas</b> or 60 grams / 2.1 oz dry soaked overnight</div>
<div>
125 grams / 4.4 oz <b>green peas </b>(i used frozen petite pois)</div>
<div>
50 grams / 1.8 oz <b>fine</b> <b>vermicelli</b></div>
<div>
<br /></div>
<h4 style="text-align: left;">
To finish/garnish *optional</h4>
<div>
coriander leaves</div>
<div>
lemon juice</div>
<h3 style="text-align: left;">
Method</h3>
<div>
<ol style="text-align: left;">
<li>In a large pan over medium heat add oil, wait a minute then add onion, meat, salt, pepper, harissa, paprika and coriander. Stir ingredients together, cover and cook for 5 minutes, stirring every other minute.</li>
<li>Add blended tomatoes, water and if using add soaked chickpeas now. Bring to boil, cover, reduce heat till you get a steady simmer. Cook for 20 minutes.</li>
<li>Add grated carrot, if using tin chickpeas add these now. Cover & cook for 10 minutes.</li>
<li>Add peas, cover and cook for l0 more minutes. <u>Turn off heat</u> and add in vermicelli that you have crushed with your hands. Cover and leave for 20 minutes until vermicelli is cooked. </li>
<li>If you like serve with a squeeze of lemon and some more coriander leaves to garnish.</li>
</ol>
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<a href="http://3.bp.blogspot.com/-YcRdiCesfko/VBtUuG_OX0I/AAAAAAAAH8s/eqy3j8Gs0nk/s1600/algerian%2Bvermicelli%2Bsoup%2Bshorba%2Brecipe%2Bchorba%2Bm'katfa%2B26.jpg" imageanchor="1"><img alt="Halal Home Cooking: Shorba M'katfa (Vermicelli Soup)" border="0" src="http://3.bp.blogspot.com/-YcRdiCesfko/VBtUuG_OX0I/AAAAAAAAH8s/eqy3j8Gs0nk/s1600/algerian%2Bvermicelli%2Bsoup%2Bshorba%2Brecipe%2Bchorba%2Bm%27katfa%2B26.jpg" height="213" title="" width="320" /></a></div>
<div>
You may also like <a href="http://halalhomecooking.blogspot.co.uk/2014/07/shorba-frik-jari-tomato-and-green-wheat.html">Shorba Frik</a></div>
</div>
</div>
<div class="blogger-post-footer">http://feeds.feedburner.com/halalhomecooking</div>Anonymoushttp://www.blogger.com/profile/03439372444164275434noreply@blogger.com4tag:blogger.com,1999:blog-8050510389761959652.post-84232269540888723082014-09-17T21:39:00.000+01:002014-09-21T12:33:31.245+01:00North African Baked Chicken Kebabs / Kabobs<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="http://3.bp.blogspot.com/-UG6z_EAmG-o/VBnbC729z-I/AAAAAAAAHuw/Z0j9Rlx45N8/s1600/Moroccan%2BChicken%2BKebabs.jpg" imageanchor="1"><img alt="Halal Home Cooking: North African Baked Chicken Kebabs / Kabobs" border="0" src="http://3.bp.blogspot.com/-UG6z_EAmG-o/VBnbC729z-I/AAAAAAAAHuw/Z0j9Rlx45N8/s1600/Moroccan%2BChicken%2BKebabs.jpg" height="320" title="" width="320" /></a></div>
Tasty north african spiced, baked chicken kebabs also known as kabobs.<br />
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<a href="https://www.blogger.com/blogger.g?blogID=8050510389761959652" name="more"></a>I found this recipe whilst browsing pinterest, original can be found on <a href="http://www.closetcooking.com/2013/07/moroccan-grilled-chicken-kabobs.html">closet cooking</a>.<br />
<h3 style="text-align: left;">
Changes I Made</h3>
<div>
<ul style="text-align: left;">
<li>I used Halal Chicken Thighs which were skinless, boneless and diced, The original recipe doesn't state what part of the chicken to be used but I like thigh it doesn't dry out so quick like breast meat does as it has a bit of fat which = flavour.</li>
<li>I used smoked paprika instead of regular</li>
<li>I used 1/2 teaspoon ground cumin instead of toasted cumin seeds that are then ground</li>
<li>I used 1/2 teaspoon garlic granules instead of fresh garlic </li>
<li>I reduced the olive oil by 1 tablespoon</li>
<li>I don't have a grill so I pierced my marinated chicken onto skewers and baked at 220C for 15-18 minutes. </li>
</ul>
<div>
The original recipe says Moroccan style but I'm pretty sure any north african country could claim these as their own, I know I would.</div>
<div>
<br /></div>
<div>
I hope you like the changes made on the blog design jazak Allah khair to <a href="http://www.blogmepretty.com/">Noor</a> for all her patience with me.<br />
<br /></div>
<div>
I've made a <a href="http://halalhomecooking.blogspot.co.uk/p/blog-page_25.html">recipe index page</a> it's a work in progress so feel free to have a look around and if there is anything specific your looking for? try the search button on the side bar.</div>
<h2 style="text-align: left;">
North African Baked Chicken Kebabs </h2>
</div>
<div>
<b>Adapted from:</b> <a href="http://www.closetcooking.com/2013/07/moroccan-grilled-chicken-kabobs.html">Closet Cooking</a></div>
<div>
<b>Serves:</b> 4</div>
<div>
<b>Preparation Time: </b>10 minutes</div>
<div>
<b>Marinate Time:</b> 20 minutes </div>
<div>
<b>Cooking Time:</b> 15-18 minutes</div>
<div>
<b>Total Time:</b> approximately 45 minutes</div>
<div>
<b>Special Equipment:</b> metal or water soaked bamboo skewers</div>
<h3 style="text-align: left;">
Ingredients</h3>
<div>
450 grams or 1 pound<b> halal</b>, skinless and boneless <b>chicken</b> thighs, cut into small pieces</div>
<div>
2 tablespoons<b> lemon juice</b></div>
<div>
1 tablespoon <b>olive oil</b></div>
<div>
1 teaspoon <b>smoked</b> <b>paprika</b></div>
<div>
1/2 teaspoon <b>ground cumin</b></div>
<div>
1/2 teaspoon <b>garlic granules</b></div>
<div>
1/4 teaspoon <b>ground turmeric</b></div>
<div>
1/4 teaspoon <b>ground cayenne </b>(you can use mild ground chili if you prefer)</div>
<div>
1/4 teaspoon <b>salt</b></div>
<div>
1/4 teaspoon <b>ground black pepper</b></div>
<div>
1/8 teaspoon <b>ground cinnamon</b></div>
<div>
1/8 teaspoon <b>ground ginger</b></div>
<h3 style="text-align: left;">
Method</h3>
<div>
<ol style="text-align: left;">
<li>Add chicken and the rest of the ingredients to a medium sized bowl, stir and set aside for 20 minutes to marinate. Meanwhile <b>pre-heat oven to 220C.</b></li>
<li>Skewer the chicken and place on baking sheet. Bake for 15-18 minutes, turning skewers (make sure your wearing oven gloves!) 2-3 times.</li>
<li>Carefully remove chicken from skewers and serve in a naan/pita sandwich or along with chips(fries) and salad.</li>
</ol>
</div>
</div>
<div class="blogger-post-footer">http://feeds.feedburner.com/halalhomecooking</div>Anonymoushttp://www.blogger.com/profile/03439372444164275434noreply@blogger.com2tag:blogger.com,1999:blog-8050510389761959652.post-28928159716610710922014-09-13T09:53:00.000+01:002014-09-21T12:34:13.340+01:00Cinnamon Biscuits / Cookies<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="http://3.bp.blogspot.com/-PKfictlh7IE/VBPskYaj8QI/AAAAAAAAHtI/aCBJEz-6dFc/s1600/cinnamon%2Bcookies.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Halal Home Cooking: Cinnamon Biscuits / Cookies" border="0" src="http://3.bp.blogspot.com/-PKfictlh7IE/VBPskYaj8QI/AAAAAAAAHtI/aCBJEz-6dFc/s1600/cinnamon%2Bcookies.jpg" height="240" title="" width="320" /></a></div>
These are the type of biscuits /cookies you can't say no to.<br />
<br />
Adapted from <a href="http://halalhomecooking.blogspot.co.uk/2014/08/ginger-biscuits-ginger-snaps-ginger-nuts.html">ginger snaps</a> i simply replaced 1 teaspoon ginger with cinnamon.<br />
Instead of baking straight on greased baking trays I greased and lined my baking trays with parchment which means the cookies spread less and end up being smaller, that or i measured the ingredients incorrectly without realizing!<br />
<br />
They still ended up crunchy, ever so moreish.<br />
<br />
You even have the option if you feel like it (have enough butter) to go and sandwich these cookies with some cinnamon spiced butter cream.<br />
<br />
<b>Tip</b>: I discovered the <a href="http://halalhomecooking.blogspot.co.uk/2014/08/ginger-biscuits-ginger-snaps-ginger-nuts.html">biscuit dough</a> can be handled, it's a bit sticky but not overly so, wet your hands a little and roll heaped teaspoons (i weighed one it was about 15 grams) into balls before placing on lined baking sheet.</div>
<div class="blogger-post-footer">http://feeds.feedburner.com/halalhomecooking</div>Anonymoushttp://www.blogger.com/profile/03439372444164275434noreply@blogger.com4tag:blogger.com,1999:blog-8050510389761959652.post-80241819113108481702014-09-13T09:13:00.000+01:002014-09-21T12:34:56.759+01:00Fried Dersa Stuffed Aubergine<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="http://2.bp.blogspot.com/-VFsspiWqQKo/VBPskRHqvzI/AAAAAAAAHtU/bPYxRX7nACk/s1600/algerian%2Bfried%2Bdersa%2Bstuffed%2Baubergine.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Halal Home Cooking: Algerian Fried Dersa Stuffed Aubergine" border="0" src="http://2.bp.blogspot.com/-VFsspiWqQKo/VBPskRHqvzI/AAAAAAAAHtU/bPYxRX7nACk/s1600/algerian%2Bfried%2Bdersa%2Bstuffed%2Baubergine.jpg" height="240" title="" width="320" /></a></div>
<div style="text-align: left;">
<span style="background-color: #fefefe; color: #222222; line-height: 20px;"><span style="font-family: inherit;">Deep fried dersa (spicy sauce) stuffed aubergine i'm not sure if it's authentically Algerian but my husband taught me this recipe so it must be?! </span></span></div>
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<div style="text-align: left;">
<span style="background-color: #fefefe;"><span style="font-family: inherit;"><span style="color: #222222;"><span style="line-height: 20px;">The aubergine first has its skin removed while leaving the stem intact it's boiled until just tender before making an incision deep enough but make sure not to pierce straight through it. </span></span></span></span></div>
<div style="text-align: left;">
<span style="background-color: #fefefe;"><span style="font-family: inherit;"><span style="color: #222222;"><span style="line-height: 20px;">Stuff with a thick spicy garlicy tomato sauce/paste. A double dip in flour and egg then into panko </span></span><span style="color: #222222;"><span style="line-height: 20px;">bread crumbs</span></span><span style="color: #222222;"><span style="line-height: 20px;"> before frying until crispy and golden. </span></span></span></span></div>
<div style="text-align: left;">
<span style="background-color: #fefefe;"><span style="color: #222222; font-family: inherit;"><span style="line-height: 20px;"><br /></span></span></span></div>
<div style="text-align: left;">
<span style="background-color: #fefefe;"><span style="color: #222222; font-family: inherit;"><span style="line-height: 20px;">You get crunchy, soft yet meaty texture, saucy and spicy all in one!</span></span></span></div>
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;">I seem to only have ever made this dish and took photos during the night with artificial lighting using a mobile but still i hope my description does it justice.</span><br />
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;">If you haven't panko bread crumbs go ahead and use the regular already seasoned ones like i did here </span><br />
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<a href="http://1.bp.blogspot.com/-lT1zZZ-lmg4/VBPskZ3p5tI/AAAAAAAAHtM/2fqIxEgBMU0/s1600/%D8%A7%D9%84%D8%A8%D8%A7%D8%B0%D9%86%D8%AC%D8%A7%D9%86%2B%D8%A7%D9%84%D9%85%D9%82%D9%84%D9%8A%2Bfried%2Bdersa%2Bstuffed%2Baubergine%2Beggplant.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Halal Home Cooking: Algerian Fried Dersa Stuffed Aubergine" border="0" src="http://1.bp.blogspot.com/-lT1zZZ-lmg4/VBPskZ3p5tI/AAAAAAAAHtM/2fqIxEgBMU0/s1600/%D8%A7%D9%84%D8%A8%D8%A7%D8%B0%D9%86%D8%AC%D8%A7%D9%86%2B%D8%A7%D9%84%D9%85%D9%82%D9%84%D9%8A%2Bfried%2Bdersa%2Bstuffed%2Baubergine%2Beggplant.jpg" height="240" title="" width="320" /></a></div>
<span style="font-family: inherit;">or make your own using stale bread in a food processor, chop, chop!</span><br />
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Fried Dersa Stuffed Aubergine </h2>
<div>
<b>Serves:</b> 1-2 </div>
<div>
<b>Skill Level:</b> Medium </div>
<div>
<b>Preparation Time</b> (including boiling): approximately 25-30 minutes</div>
<div>
<b>Cooking Time:</b> about 3-5 minutes</div>
<h3 style="text-align: left;">
Ingredients</h3>
<h4 style="text-align: left;">
Dersa (thick spicy sauce/paste)</h4>
<div>
2 tablespoon <b>tomato puree</b></div>
<div>
1/3 jalapeno <b>chilli</b>, finely chopped including seeds</div>
<div>
1/2 teaspoon granulated <b>garlic</b> or 1-2 average-small cloves finely chopped then crushed in pestle and mortar</div>
<div>
1/2 teaspoon <b>cumin</b></div>
<div>
small pinch of <b>salt and pepper</b></div>
<div>
squeeze of <b>harissa</b> (sorry i can't be more specific)</div>
<div>
1 heaped tablespoon <b>fresh coriander</b>, chopped</div>
<div>
<br /></div>
<div>
1 average size <b>aubergine</b></div>
<h4 style="text-align: left;">
Coating</h4>
<div>
1/3 cup <b>plain flour</b>, seasoned </div>
<div>
1 <b>egg</b>, seasoned and whisked</div>
<div>
panko <b>bread crumbs</b> (or regular), seasoned</div>
<div>
<br /></div>
<div>
oil for frying </div>
<h3 style="text-align: left;">
Method</h3>
<div>
<ol style="text-align: left;">
<li>Prepare dersa by combining all the dersa ingredients in a small bowl (or prepare everything in pestle and mortar if using fresh garlic but you must start with crushing your fresh garlic), mix thoroughly and set aside.</li>
<li>Prepare aubergine: peel skin off using a vegetable peeler, keep stem intact. In a saucepan fill 2/3 full with water add aubergine, over medium-heat bring to boil, cover, reduce heat to a fast simmer and cook until aubergine is soft but not mushy, mine took about 12-15 minutes. Pour contents into a sieve / colander (have a bowl underneath to catch the water) leave the aubergine to cool to room temperature in sieve set over pan.</li>
<li>Place seasoned flour, egg and bread crumbs in 3 separate deep sided plates. Heat oil to no lower than 160C ideally 180C.</li>
<li>On 1 side of the aubergine only, in the center make a cut about 1cm deep and 3-4cm length (leave space on either side of the cut) using a teaspoon place the dersa inside and encourage with your fingers to close the cut the best you can. Dip and coat all sides first in flour then egg repeat flour/egg then into breadcrumbs before <b>carefully</b> placing into hot oil! fry for a few minutes until crispy and golden, turning only once. Remove and drain on paper towels before serving.</li>
</ol>
<h4 style="text-align: left;">
Notes</h4>
</div>
<div>
<ul style="text-align: left;">
<li>You can shallow fry if you prefer but it's more fiddly and means the dersa is more likely to spill out of the aubergine, coating and go into the oil.</li>
</ul>
</div>
</div>
<div class="blogger-post-footer">http://feeds.feedburner.com/halalhomecooking</div>Anonymoushttp://www.blogger.com/profile/03439372444164275434noreply@blogger.com0tag:blogger.com,1999:blog-8050510389761959652.post-91524694980659409152014-09-11T15:25:00.000+01:002014-09-24T08:38:57.147+01:00Chocolate Tahini Salted Caramel Flapjacks (Oat Bars)<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="http://4.bp.blogspot.com/-glnXnE9Wd0w/VBFl1ZPCyNI/AAAAAAAAHpg/hOoCpPQoqpc/s1600/choco%2Btahini%2Bsalted%2Bcaramel%2Bflapjacks.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Halal Home Cooking: Chocolate Tahini Flapjacks (Oat Bars)" border="0" src="http://4.bp.blogspot.com/-glnXnE9Wd0w/VBFl1ZPCyNI/AAAAAAAAHpg/hOoCpPQoqpc/s1600/choco%2Btahini%2Bsalted%2Bcaramel%2Bflapjacks.jpg" height="213" title="" width="320" /></a></div>
A tasty fusion of the best of Middle Eastern & French flavours in a British flapjack (oat bar)...<br />
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Ever keen to experiment in the kitchen? Want to get the kids involved? Need a homemade school / home-school / work / picnic snack? Get baking flapjacks!<br />
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<div>
No my American friends these are not pancakes but oat bars.<br />
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</div>
Chocolatey from coco, creamy smooth from light tahini (sesame seed paste), crunchy nutty from roughly chopped almonds (you could use pistachios instead) and let's not forget bursts of salted caramel fudge. I would almost call these decadent flapjacks with a humble chewy texture from the use of oats and golden syrup.<br />
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</div>
Kids and grown ups alike love them, my 5 year old even said ''mum, these are amazing'' trust me he's still ever the picky eater complaining when he eventually stumbled upon an almond piece a day later at breakfast '' mum, next time make them without these nuts'' that's kids for ya.<br />
If you don't like chocolate, tahini or salted caramel (really?) then check out my <a href="http://halalhomecooking.blogspot.co.uk/2012/06/snack-cereal-bar-recipe-template.html">flapjack / cereal bar recipe template</a>, a blank canvas for you to go to town with or keep as simple as you like.<br />
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<a href="http://1.bp.blogspot.com/-rXzeAyvScNg/VBFl2F3P5UI/AAAAAAAAHpg/SNo9mssv2os/s1600/chocolate%2Bflapjacks%2Boat%2Bbars%2Bwith%2Btahini%2Band%2Bsalted%2Bcaramel%2Bfudge.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Halal Home Cooking: Chocolate Tahini Flapjacks (Oat Bars)" border="0" src="http://1.bp.blogspot.com/-rXzeAyvScNg/VBFl2F3P5UI/AAAAAAAAHpg/SNo9mssv2os/s1600/chocolate%2Bflapjacks%2Boat%2Bbars%2Bwith%2Btahini%2Band%2Bsalted%2Bcaramel%2Bfudge.jpg" height="320" title="" width="291" /></a></div>
If you love tahini as much as I do you can top a flapjack or 2 with some extra tahini mixed with syrup / honey before serving.<br />
<h2 style="text-align: left;">
Chocolate Tahini Salted Caramel Flapjacks (Oat Bars)</h2>
<div style="text-align: left;">
<b>Makes:</b> 6 </div>
<div style="text-align: left;">
<b>Skill Level:</b> Easy</div>
<div style="text-align: left;">
<b>Preparation Time:</b> 10 minutes</div>
<div style="text-align: left;">
<b>Cooking Time:</b> 20 - 30 minutes</div>
<div style="text-align: left;">
<b>Special equipment needed: </b>20 x 20 cm square baking pan</div>
<div style="text-align: left;">
<b>Note: </b>UK Cup = 250 ml </div>
<h3 style="text-align: left;">
Ingredients</h3>
<div>
100 grams<b> unsalted butter</b></div>
<div>
25 grams / 1 tablespoon <b>light tahini</b></div>
<div>
125 ml / half cup <b>golden syrup </b></div>
<div>
75 grams <b>golden caster sugar</b> (light brown or even dark would work aswell)</div>
<div>
250 grams<b> rolled oats</b></div>
<div>
2 tablespoon <b>unsweetened cocoa</b></div>
<div style="text-align: left;">
60 grams whole<b> almonds</b>, roughly chopped</div>
<div style="text-align: left;">
55 gram tub of <b><a href="http://www.lakeland.co.uk/18974/Lakeland-Salted-Caramel-Fudge-Sprinkles">salted caramel fudge sprinkles</a> </b></div>
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<a href="http://4.bp.blogspot.com/-FFRBKbdwWro/VBGsc8OyEaI/AAAAAAAAHp0/j4RNtWHM_88/s1600/chocolate%2Btahini%2Bsalted%2Bcaramel%2Bflapjacks%2Brecipe%2Bphoto%2Bcollage.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img alt="Halal Home Cooking: Chocolate Tahini Flapjacks (Oat Bars)" border="0" src="http://4.bp.blogspot.com/-FFRBKbdwWro/VBGsc8OyEaI/AAAAAAAAHp0/j4RNtWHM_88/s1600/chocolate%2Btahini%2Bsalted%2Bcaramel%2Bflapjacks%2Brecipe%2Bphoto%2Bcollage.jpg" height="320" title="" width="320" /></a></div>
<h3 style="text-align: left;">
Method</h3>
<div>
<ol style="text-align: left;">
<li>Pre-Heat oven to 180C/160C fan/Gas Mark 4. Butter, line (over hang) with baking paper and butter again a 20cm square baking tin.</li>
<li>In a saucepan over low heat put butter, tahini, golden syrup and sugar and cook until butter has melted, stir until thoroughly mixed.</li>
<li>In a medium sized bowl stir together oats, cocoa powder and almonds. Mix liquid ingredients into dry and then half way through mixing add 3/4 of the salted caramel fudge, mix until everything is an even consistency.</li>
<li>Pour mixture into baking tin and smooth out with a angled palate knife or use back of a spoon. Sprinkle over remaining salted caramel fudge sprinkles and gently push halfway into surface of mixture. Bake on middle shelf for 20-30 minutes, you may need to cover the tin half way through baking time if you see the caramel starts to burn or the edges are becoming too dark.</li>
<li>Leave to cool for 10 - 15 minutes before lifting out the flapjack mixture and leave to cool on a wire rack until almost fully cool before slicing into bars of desired size.</li>
</ol>
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<a href="http://3.bp.blogspot.com/-9CusQNgohIU/VBFl1hFgGjI/AAAAAAAAHpg/tSEu3LEiTjE/s1600/Chocolate%2BTahini%2BSalted%2BCaramel%2BFlapjacks%2BOat%2BBars.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Halal Home Cooking: Chocolate Tahini Flapjacks (Oat Bars)" border="0" src="http://3.bp.blogspot.com/-9CusQNgohIU/VBFl1hFgGjI/AAAAAAAAHpg/tSEu3LEiTjE/s1600/Chocolate%2BTahini%2BSalted%2BCaramel%2BFlapjacks%2BOat%2BBars.jpg" height="320" title="" width="259" /></a></div>
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You may also like my <a href="http://halalhomecooking.blogspot.co.uk/2013/10/tahini-chocolate-chip-cookies-vegan.html">Tahini Chocolate Chip Cookies [vegan]</a></div>
</div>
</div>
</div>
<div class="blogger-post-footer">http://feeds.feedburner.com/halalhomecooking</div>Anonymoushttp://www.blogger.com/profile/03439372444164275434noreply@blogger.com6tag:blogger.com,1999:blog-8050510389761959652.post-21113102359652278392014-09-09T22:53:00.000+01:002014-09-09T22:59:35.558+01:00MENA Cooking Club: Djiboutian Banana Fritters<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="http://4.bp.blogspot.com/-hMhN41rqicA/VA4T217ymoI/AAAAAAAAHjo/BzML0BQ93HM/s1600/djiboutian%2Bbanana%2Bfritters.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-hMhN41rqicA/VA4T217ymoI/AAAAAAAAHjo/BzML0BQ93HM/s1600/djiboutian%2Bbanana%2Bfritters.jpg" height="320" width="316" /></a></div>
Djibouti was the country assigned for this months <a href="http://www.menacookingclub.org/">MENA Cooking Club</a> challenge.<br />
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Djibouti is a small country located in the horn of Africa. The majority of people are Muslims and the official languages are Arabic & French although both afro-asiatic languages of the largest ethnic groups, the Somali & Afar are recognised national languages.<br />
No surprise then that the Djiboutian cuisine consists of a beautiful exotic mixture of Somali, Afar, Yemeni & French dishes.<br />
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<a href="http://1.bp.blogspot.com/-os-63Yn1owc/VA4T2Y8_RkI/AAAAAAAAHjo/Nmu6vNHEuPo/s1600/djiboutian%2Bbanana%2Bfritters%2Brecipe.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-os-63Yn1owc/VA4T2Y8_RkI/AAAAAAAAHjo/Nmu6vNHEuPo/s1600/djiboutian%2Bbanana%2Bfritters%2Brecipe.jpg" height="320" width="287" /></a></div>
Hosting this month, Amira from <a href="http://arabianmama.com/">Arabian Mama</a> she gave us 2 savoury choices <a href="http://globaltableadventure.com/2011/01/02/recipe-skoudehkaris/">Skoudehkaris</a> (a meat and rice dish) or <a href="http://www.mysomalifood.com/maraq-fahfah-somali-soup/">Maraq Fahfah</a> (a hearty meat and veg soup with somali origins) and the sweet option being these <a href="http://www.healthy-life.narod.ru/wor_ek57.htm">Banana Fritters</a>.<br />
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I wasn't aware we had 2 savoury options until I began to write this post. I didn't want to cook yet another meat and rice dish so i went with the banana fritters, even though i'm not a fan of cooked banana like the kind found in banana bread, banoffee pie etc... they do nothing for my sweet tooth, these fritters have changed my mind, some what.<br />
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<a href="http://4.bp.blogspot.com/-S-uhaaGmCLY/VA4T2APHjFI/AAAAAAAAHjo/de_GVe27RgE/s1600/banana%2Bfritters%2Bpancakes.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-S-uhaaGmCLY/VA4T2APHjFI/AAAAAAAAHjo/de_GVe27RgE/s1600/banana%2Bfritters%2Bpancakes.jpg" height="314" width="320" /></a></div>
First off I ripened my bananas in the oven after seeing <a href="http://www.culinarycoutureblog.com/">meriem</a> post <a href="http://instagram.com/p/saqUX-lPtF/">this instagram pic</a> of her oven ripened bananas a few days previous. I thought that was the way to go to get the maximum sweetness out of the banana and I convinced myself all would be good.<br />
After being too impatient to wait for her to respond to my question on how she oven ripened said bananas I went to google, was given the temp 300F (about 150C) by <a href="http://www.wikihow.com/Ripen-Bananas-Quickly">wikihow </a> and time? anything upto an hour!<br />
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<a href="http://3.bp.blogspot.com/-384bDMu57tw/VA7OqjRw5nI/AAAAAAAAHm4/jR07T4KhdvQ/s1600/oven%2Bripened%2Bbananas.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-384bDMu57tw/VA7OqjRw5nI/AAAAAAAAHm4/jR07T4KhdvQ/s1600/oven%2Bripened%2Bbananas.jpg" height="320" width="240" /></a></div>
No more than 20 minutes before my bananas also known as moos were completely black, ooops i thought, they don't look like Meriem's!......<br />
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<a href="http://4.bp.blogspot.com/-BJ91m6YlYnQ/VA7OqOTAEsI/AAAAAAAAHm4/HUdO_ZFeP30/s1600/banana%2Bmashed.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-BJ91m6YlYnQ/VA7OqOTAEsI/AAAAAAAAHm4/HUdO_ZFeP30/s1600/banana%2Bmashed.jpg" height="160" width="320" /></a></div>
Alhamdu'lillah they happened to be beautifully soft and squidgy, perfect consistency for easily mashing with a fork.<br />
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<a href="http://4.bp.blogspot.com/-lpWQ3UfbHsw/VA7OqmDNI2I/AAAAAAAAHm4/LckFfrbVllM/s1600/sugar%2Band%2Bflour.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-lpWQ3UfbHsw/VA7OqmDNI2I/AAAAAAAAHm4/LckFfrbVllM/s1600/sugar%2Band%2Bflour.jpg" height="160" width="320" /></a></div>
It was then a simple job of dissolving some sugar in water and measuring some flour and cinnamon.<br />
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<a href="http://4.bp.blogspot.com/-waa1yi7Gno0/VA7OqNKXeSI/AAAAAAAAHm4/IXbdfYJTflU/s1600/banana%2Bfritter%2Bbatter.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-waa1yi7Gno0/VA7OqNKXeSI/AAAAAAAAHm4/IXbdfYJTflU/s1600/banana%2Bfritter%2Bbatter.jpg" height="160" width="320" /></a></div>
Mix them all together, voila!<br />
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<a href="http://4.bp.blogspot.com/-_1bps7LIJ6c/VA7Op57hOKI/AAAAAAAAHm4/TAMBcnh4NWQ/s1600/banana%2Bfritters%2Bcollage.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-_1bps7LIJ6c/VA7Op57hOKI/AAAAAAAAHm4/TAMBcnh4NWQ/s1600/banana%2Bfritters%2Bcollage.jpg" height="160" width="320" /></a></div>
Melt butter in a frying pan and cook fritters until golden on each side, cook for slightly longer than you would regular pancakes as bananas are known for bringing moisture in the bucket loads hence why they are a good replacement for eggs in some baking recipes especially those that cater to the vegan diet.<br />
<br />
It was a lovely sunny afternoon with more stress than was necessary making and photographing these simple banana fritters and although it wasn't my greatest triumph in the kitchen it was worth it, they put a smile on my face maybe for no other reasons than that they were soaked with butter and drowned in syrup. Well at least I've learnt how to almost enjoy cooked banana, yes almost.<br />
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<a href="http://1.bp.blogspot.com/-XXeoXZ25eYQ/VA4T3XnletI/AAAAAAAAHjo/TjUYnQ4JX08/s1600/mena%2Bcooking%2Bclub%2Bdjibouti.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-XXeoXZ25eYQ/VA4T3XnletI/AAAAAAAAHjo/TjUYnQ4JX08/s1600/mena%2Bcooking%2Bclub%2Bdjibouti.jpg" height="275" width="320" /></a></div>
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<span style="text-align: left;">Check out how other members got on with this months challenge </span><a href="http://new.inlinkz.com//luwpview.php?id=445073" style="text-align: left;">here</a></div>
<h2 style="text-align: left;">
Banana Fritters</h2>
<div>
<b>Source:</b> adapted from <a href="http://www.healthy-life.narod.ru/wor_ek57.htm">healthy-life</a></div>
<div>
<b>Skill Level:</b> Easy</div>
<div>
<b>Preparation Time:</b> 5 minutes (not including oven ripening of bananas, see post for details/link)</div>
<div>
<b>Cooking Time:</b> 5-10 minutes </div>
<div>
<b>Makes:</b> 8 fritters (2 tablespoon batter per fritter)</div>
<h3 style="text-align: left;">
Ingredients</h3>
<div>
3 medium-large well ripened <b>bananas </b></div>
<div>
57 grams / 2 oz <b>wheat flour</b> ( i used self raising)</div>
<div>
28 grams / 1 oz / <b>sugar</b> (i used golden) dissolved in 2 tablespoon hot water</div>
<div>
1/2 teaspoon <b>cinnamon</b> </div>
<div>
<b>butter</b> for frying</div>
<div>
<b>syrup / honey</b> to serve</div>
<h3 style="text-align: left;">
Method</h3>
<div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<ol style="text-align: left;">
<li>Mash bananas with fork to make a pulp, add the flour, cinnamon and sugar dissolved in water stir until you get a batter consistency.</li>
<li>In a frying pan over medium heat melt butter. Once butter begins to sizzle add 2 tablespoons of batter per fritter into the pan and fry until they are golden on each side, serve stacked and drizzled in your favourite syrup / honey.</li>
</ol>
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<a href="http://4.bp.blogspot.com/-bsL-4Recf-A/VA4T1p86o8I/AAAAAAAAHjo/nCu0yhXJtEE/s1600/banana%2Bfritters%2Bmena%2Bcooking%2Bclub.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-bsL-4Recf-A/VA4T1p86o8I/AAAAAAAAHjo/nCu0yhXJtEE/s1600/banana%2Bfritters%2Bmena%2Bcooking%2Bclub.jpg" height="320" width="264" /></a></div>
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<div class="blogger-post-footer">http://feeds.feedburner.com/halalhomecooking</div>Anonymoushttp://www.blogger.com/profile/03439372444164275434noreply@blogger.com9tag:blogger.com,1999:blog-8050510389761959652.post-64575762484811461062014-09-08T18:47:00.001+01:002014-10-01T16:33:05.553+01:00Djaj Qdra Shorba - Chicken Pot Soup<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="http://2.bp.blogspot.com/-RLkE2fAWVPI/VA2faCwGyVI/AAAAAAAAHgM/tdOJMW6l40s/s1600/djaj%2Bqdra%2Bchicken%2Bpot%2Bsoup.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Halal Home Cooking: Djaj Qdra Shorba (Chicken Pot Soup) Recipe" border="0" src="http://2.bp.blogspot.com/-RLkE2fAWVPI/VA2faCwGyVI/AAAAAAAAHgM/tdOJMW6l40s/s1600/djaj%2Bqdra%2Bchicken%2Bpot%2Bsoup.jpg" height="320" title="" width="240" /></a></div>
<b>Djaj</b> - Chicken, <b>Qdra</b> - Pot, <b>Shorba</b> - Soup<br />
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I always go to soup and stews recipes as a healthier comfort food option, this soup hit all the right spots in terms of ease and flavour.<br />
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The spices Saffron and Cinnamon are the best of north african flavours and both play a key role in this wholesome bowl of Chicken thigh, chunky potato and chickpea soup.<br />
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<a href="http://1.bp.blogspot.com/-uBg9a1pPJ6w/VA2faG0i1kI/AAAAAAAAHgM/_4K1hfX48yQ/s1600/djaj%2Bqdra%2Bchicken%2Bpotato%2Bchickpea%2Bsoup.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Halal Home Cooking: Djaj Qdra Shorba (Chicken Pot Soup) Recipe" border="0" src="http://1.bp.blogspot.com/-uBg9a1pPJ6w/VA2faG0i1kI/AAAAAAAAHgM/_4K1hfX48yQ/s1600/djaj%2Bqdra%2Bchicken%2Bpotato%2Bchickpea%2Bsoup.jpg" height="320" title="" width="240" /></a></div>
Although i didn't use either lemon zest or juice i think it can only bring something positively bright to the flavours and make them zing just that little bit more.<br />
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I was totally captivated by the colours in this soup both slightly dark, earthy looking broth with sunny yellow, saffron dyed potatoes and chickpeas, caramelised chicken and then the leafy green herbs to finish it made this a really tempting soup.<br />
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As always in north African cuisine you can give this a chili hit with a dash of harissa, harissa!<br />
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<a href="http://4.bp.blogspot.com/-hwX7IfV15yM/VA2faGrqiqI/AAAAAAAAHgM/KCGBh3rW0kc/s1600/chicken%2Bqdra%2Brecipe%2Bsoup.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Halal Home Cooking: Djaj Qdra Shorba (Chicken Pot Soup) Recipe" border="0" src="http://4.bp.blogspot.com/-hwX7IfV15yM/VA2faGrqiqI/AAAAAAAAHgM/KCGBh3rW0kc/s1600/chicken%2Bqdra%2Brecipe%2Bsoup.jpg" height="320" title="" width="240" /></a></div>
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Chicken Pot Soup</h2>
<div>
<b>Source: </b>adapted from hamlyn all colour cookbook 200 chicken dishes page 180 'chicken qdra' ISBN:978-0-600-61859-1 </div>
<div>
<b>Level: </b>Easy</div>
<div>
<b>Preparation time: </b>5-10 minutes</div>
<div>
<b>Cooking Time: </b>1 hour 15 minutes<br />
<b>Serves: </b>3</div>
<h3 style="text-align: left;">
Ingredients</h3>
<div>
1 tablespoon<b> olive oil</b><br />
300 grams, halal skinless & boneless <b>chicken thighs</b>, cut into chunks<br />
1 <b>red onion</b>, finely chopped<br />
1 <b>garlic clove</b>, finely chopped<br />
1 tablespoon <b>plain flour</b><br />
450 millimetres <b>boiled water + 1 organic halal veg</b> / <b>chicken stock cube</b> or<a href="http://www.thehalalgourmet.com/white-chicken-stock/"> homemade halal chicken stock</a><br />
zest and juice of <span style="color: red;">1/2</span><b> lemon</b> * optional<br />
1 large pinch of <b>saffron threads</b><br />
1/4 heaped teaspoon <b>ground cinnamon</b><br />
250 grams <b>potatoes</b>, cut into chunks<br />
<b>fresh herbs</b> to finish such as parsley, mint (i used coriander)<br />
<b>salt and pepper</b><br />
<b>harissa</b> * optional</div>
<h3 style="text-align: left;">
Method</h3>
<div>
<ol style="text-align: left;">
<li>Heat the oil in a soup pan, tagine or casserole, add the chicken and onions, fry for 5 minutes until chicken sealed and onions soft and translucent.</li>
<li>Stir in garlic, then mix in the flour. Add the stock (or water+stock cube) lemon zest and juice(if using), saffron, cinnamon, a dash of salt and pepper and bring to a boil then cover, reduce heat to medium-low and cook for 30 minutes then add potato and chickpeas and continue to cook for another 30 minutes <b>or</b> add potatoes and chickpeas into oven proof dish, cover and place in a pre-heated oven, 180C (350 F), Gas mark 4 cook for 1 hour .</li>
<li>Remove a few of the chunks chicken from the soup, in a hot frying pan with no more than a teaspoon of oil fry chicken for a minute or 2 until browned. </li>
<li>Stir in a few of the herbs and ladle into serving bowls, garnish with chicken pieces and more fresh herbs and harissa if preferred.</li>
</ol>
<div>
Notes :</div>
</div>
<div>
<ul style="text-align: left;">
<li>For a gluten free version use a gluten free stock cube or homemade stock and replace plain flour with 1 tablespoon cornflour mixed with some water to form a paste, stir this into soup 3 minutes before end of cooking.</li>
</ul>
</div>
</div>
<div class="blogger-post-footer">http://feeds.feedburner.com/halalhomecooking</div>Anonymoushttp://www.blogger.com/profile/03439372444164275434noreply@blogger.com4tag:blogger.com,1999:blog-8050510389761959652.post-50031701476090947642014-09-05T15:38:00.000+01:002014-09-24T14:13:03.815+01:00Buttermilk Vanilla Scones<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="http://3.bp.blogspot.com/-SCT-NElmGLU/VAiWBwNvcDI/AAAAAAAAHcE/hI3wYLhlByA/s1600/Buttermilk%2BVanilla%2BScones.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Halal Home Cooking: Buttermilk Vanilla Scones Recipe" border="0" src="http://3.bp.blogspot.com/-SCT-NElmGLU/VAiWBwNvcDI/AAAAAAAAHcE/hI3wYLhlByA/s1600/Buttermilk%2BVanilla%2BScones.jpg" height="320" title="" width="240" /></a></div>
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Many a British afternoon tea would not be complete without <b>scones</b>....</div>
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<a name='more'></a>For those unfamiliar with scones, really all they are a small, slightly sweet quick breads. Some have add ins such as currants or mixed dried fruits but I like this basic one which is elevated by one of my favourite spices and scents vanilla, i used both homemade vanilla sugar and some bought in <a href="http://www.vanillamart.co.uk/alcohol-free-vanilla-extract/">halal vanilla extract</a> but either one would be sufficient if your not big on vanilla, i clearly think you should be.<br />
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Buttermilk as with my <a href="http://halalhomecooking.blogspot.co.uk/2014/09/harissa-buttermilk-brined-fried-chicken.html">Fried Chicken</a> is the key ingredient here that ensures the scones have a tender crumb.</div>
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Fresh out of the oven crisp on the outside, warm and fluffy inside i encourage you to slice these in half slather with butter and if your feeling fruity go on add jam/jelly!</div>
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They do soften like most breads by the second day but that's ok soft can be really good, slice open fill with whipped cream and add some fresh berries.</div>
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If there are any left by the third day quick go grab and savour the moment with your hot cuppa chai.</div>
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The use of a food processor here is optional but i do think it helps ensure the butter is more evenly distributed throughout the dough and produces a lighter scone.</div>
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<a href="http://2.bp.blogspot.com/-2sK6BquLcfc/VAiWBw0liII/AAAAAAAAHcI/B_N03O0SEBw/s1600/Buttermilk%2BVanilla%2BScones%2BRecipe%2BImage.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img alt="Halal Home Cooking: Buttermilk Vanilla Scones Recipe" border="0" src="http://2.bp.blogspot.com/-2sK6BquLcfc/VAiWBw0liII/AAAAAAAAHcI/B_N03O0SEBw/s1600/Buttermilk%2BVanilla%2BScones%2BRecipe%2BImage.jpg" height="320" title="" width="240" /></a></div>
<h2 style="text-align: left;">
Buttermilk Vanilla Scones</h2>
<div>
<b>Source:</b> adapted slightly from BBC good food</div>
<div>
<b>Level:</b> Easy</div>
<div>
<b>Makes: </b>10-12 6cm scones (i made 8 x 7cm scones)</div>
<div>
<b>Prep Time</b>: 15 minutes</div>
<div>
<b>Cook Time: </b>10-12 minutes</div>
<div>
<b>Special Equipment: </b>Food processor *optional</div>
<h3 style="text-align: left;">
Ingredients</h3>
<div>
450 grams <b>self raising flour</b>, plus extra for dusting</div>
<div>
1/4 teaspoon<b> salt</b></div>
<div>
100 grams <b>unsalted butter</b>, cold</div>
<div>
85 grams homemade vanilla <b>golden caster sugar</b> or regular gcs, plus extra for topping</div>
<div>
284 milliliters <b>buttermilk</b></div>
<div>
1/2 teaspoon <b><a href="http://www.vanillamart.co.uk/alcohol-free-vanilla-extract/">halal vanilla extract concentrated</a> </b></div>
<div>
splash of <b>milk</b></div>
<h3 style="text-align: left;">
Method</h3>
<div>
<ol style="text-align: left;">
<li>Heat oven to <i>220C/200C Fan/ 425F</i>. Lightly dust baking tray(s) with flour. Put the flour, salt and butter into food processor and pulse until you can't feel any lumps of butter or rub in butter with fingers. Pulse in sugar.</li>
<li>Gently warm your buttermilk and vanilla in a microwave (mine took 30 secs)or pan, using your largest bowl tip some of your flour mix, followed by some your buttermilk mix, repeating until everything is in the bowl. Use a butter knife to quickly mix together to form a dough - don't over mix.</li>
<li>Tip onto a floured surface and lightly bring together with your hands. Gently press out to about 4 cm thick and stamp out (don't twist) rounds with a <i>6 or 7cm cutter</i>. Re-shape trimmings, until all the dough is used. Place rounds evenly spaced on lightly dusted baking trays. Add splash of milk into buttermilk pot/bowl, the use to glaze the top of each scone, sprinkle tops with sugar*optional. Bake for <i>10-12 minutes </i>until golden and well risen. Enjoy warm or room temperature sliced and sandwiched together with any or a combination of the following butter, jam, whipped / clotted cream, fresh fruit, honey, syrup, nutella etc</li>
</ol>
</div>
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<a href="http://2.bp.blogspot.com/-E81u5lqwgk8/VAiWB-P1ScI/AAAAAAAAHcM/bkX6zwiTYTE/s1600/Buttermilk%2BVanilla%2BScones%2BRecipe.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img alt="Halal Home Cooking: Buttermilk Vanilla Scones Recipe" border="0" src="http://2.bp.blogspot.com/-E81u5lqwgk8/VAiWB-P1ScI/AAAAAAAAHcM/bkX6zwiTYTE/s1600/Buttermilk%2BVanilla%2BScones%2BRecipe.jpg" height="320" title="" width="320" /></a></div>
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Notes</h4>
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<ul style="text-align: left;">
<li><b>No food processor? no problem</b> - in step 1 use a bowl instead! rub the butter into flour with fingertips lifting arms up when doing so, to incorporate air into the mix. Stir in sugar with butter knife then follow steps 2-3.</li>
<li><b>For scones with smoother tops</b> - at beginning of step 3 <u>gently</u> fold the dough over with your hands once or twice. <u>Don't knead</u> or this will knock out any air and will result in tough textured scones.</li>
<li><b>These scones are egg free </b>- so if your avoiding them in your diet or just don't have any at home you can make this recipe.</li>
</ul>
</div>
<div class="blogger-post-footer">http://feeds.feedburner.com/halalhomecooking</div>Anonymoushttp://www.blogger.com/profile/03439372444164275434noreply@blogger.com4tag:blogger.com,1999:blog-8050510389761959652.post-59908931582098555582014-09-03T19:56:00.001+01:002014-09-24T14:15:23.427+01:00Harissa Buttermilk Brined Fried Chicken<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="http://2.bp.blogspot.com/-K8197zyqykE/VAcp1klwsQI/AAAAAAAAHbE/kMtoc8nUm2Q/s1600/fried%2Bchicken%2Brecipe.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Halal Home Cooking: Harissa Buttermilk Brined Fried Chicken Recipe" border="0" src="http://2.bp.blogspot.com/-K8197zyqykE/VAcp1klwsQI/AAAAAAAAHbE/kMtoc8nUm2Q/s1600/fried%2Bchicken%2Brecipe.jpg" height="184" title="" width="320" /></a></div>
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Succulent and mildly spicy fried chicken.<br />
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Firstly the chicken is put in a overnight bath of Harissa spiced buttermilk brine and refrigerated over night to take on flavour also the brine tenderises the chicken making it juicy and irresistible.<br />
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It's then given a shake off of excess brine before being dipped in seasoned flour, eggy buttermilk brine and lastly panko breadcrumbs and left to dry out for 20 minutes or so before being deep fried until beautifully dark and golden.</div>
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<a href="http://2.bp.blogspot.com/-hNRY7E0Es30/VAcp1k4lgII/AAAAAAAAHbI/8oy5GDPRvnc/s1600/harissa%2Bbuttermilk%2Bbrined%2Bfired%2Bchicken%2Brecipe.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Halal Home Cooking: Harissa Buttermilk Brined Fried Chicken Recipe" border="0" src="http://2.bp.blogspot.com/-hNRY7E0Es30/VAcp1k4lgII/AAAAAAAAHbI/8oy5GDPRvnc/s1600/harissa%2Bbuttermilk%2Bbrined%2Bfired%2Bchicken%2Brecipe.jpg" height="320" title="" width="295" /></a></div>
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Harissa, is popular across the whole of north Africa and is usually in the form of a paste the same consistency as tomato puree and usually contains at least these 4 ingredients; chilli, garlic, caraway and coriander.
On this occasion and after seeing <a href="http://happiness-is-homemade.com/2014/07/26/piri-piri-chicken-sandwich-piri-piri-kanapka-z-kurczakiem/">Sylvia check out another of Bart's spice blend</a> - piri piri I knew I had to try the brand so got a tin of their <a href="http://www.mysupermarket.co.uk/tesco-price-comparison/Herbs_And_Spices/Bart_Harissa_Blend_50g.html">Harissa blend</a>. </div>
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This particular spice blend contains mint? not sure how authentic that addition is but like most of North African cuisine each country, region, neighbourhood has it's own way of doing the same recipe making it, different?!. Basically the point I'm trying to get to is if you make this recipe with paste or said spice blend it will be A-OK, In shaa Allah (God willing) </div>
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I used 3 large chicken drumsticks for this recipe which came to just under a pound(450 grams), feel free to double or triple the recipe if your feeding a crowd!</div>
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If that wasn't enough spice for you, like me serve with some mayo spiked with harissa paste!</div>
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<span style="color: red;">Note: After getting some feedback from a dear sister who tried my recipe I would advise if you like hot spicy chicken use at least<b> double</b> the amount of harissa stated in the recipe below.</span></div>
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Harissa Buttermilk Brined Fried Chicken</h2>
<div>
<b>Source:</b> Adapted from <a href="http://www.bonappetit.com/recipe/master-buttermilk-brine">Bon Appetite - master buttermilk brine</a></div>
<div>
<b>Level:</b> Easy (when you know how!)</div>
<div>
<b>Cooking Time</b>: 6-12 minutes (depends on size of chicken pieces, whether they are on the bone and the temp of the oil!)</div>
<div>
<b>Special equipment: </b>Sugar / Oil Thermometer or a deep fat fryer with a thermostat</div>
<div>
<b>Serves:</b> 1-2</div>
<div>
<b>Measurement:</b> 1 UK Cup = 250ml</div>
<div>
<h3 style="text-align: left;">
Ingredients</h3>
<h4 style="text-align: left;">
Brine</h4>
<div>
250 ml / 1 cup<b> buttermilk</b></div>
<div>
2 teaspoons <b><a href="http://www.mysupermarket.co.uk/tesco-price-comparison/Herbs_And_Spices/Bart_Harissa_Blend_50g.html">Bart's Harissa spice blend</a> </b>or 1/2 heaped tablespoon Harissa paste</div>
<div>
1/2 teaspoon <b>salt </b></div>
<div>
<br /></div>
<div>
400 grams / 3 <b>large chicken drumsticks,</b> skin and bone intact</div>
<h4 style="text-align: left;">
Coating</h4>
<div>
1/2 C <b>plain or strong bread flour seasoned with salt and pepper</b></div>
<div>
1 <b>egg and some of the brine mixture</b> from above, whisked together with a folk</div>
<div>
1 C <b>panko bread crumbs mixed with 1 teaspoon Bart's Harissa spice blend(</b> OR salt,pepper,chilli/hot paprika)</div>
<div>
<br /></div>
<div>
<b>Oil</b> for deep frying (i used sunflower)</div>
<h3 style="text-align: left;">
Method</h3>
<div>
<ol style="text-align: left;">
<li>Place brine ingredients in a medium sized bowl and mix together with a fork, add chicken, cover bowl and marinate overnight or at least 8 hours.</li>
<li>In 3 deep sided plates, put seasoned flour in plate 1, egg and buttermilk brine in 2 and panko/harissa mix in 3. Shake of excess brine by tapping chicken piece on side of bowl then coat in flour, eggy buttermilk brine mixture and lastly panko/harissa breadcrumb mixture. Place coated chicken pieces on a plate and leave to dry 20 minutes.</li>
<li>Heat oil in a deep sided pan to anywhere between 180-200C (360-390F) and try your best to maintain this temperature throughout the cooking process, <b><u>carefully</u></b> place the chicken pieces into the oil and deep fry until deeply golden in colour and the juices run clear when the chicken is pierced with a fork anywhere from 6-10 minutes.</li>
<li>Serve along with some mayonnaise with harissa swirled through it for an extra kick of spice.</li>
</ol>
<div>
I'm slowly figuring out how to use my new camera so I hope you will forgive the harsh shadows etc, i'm an official foodgawker reject list member, ha!</div>
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Here are some phone camera pics to tickle your taste buds.</div>
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<a href="http://4.bp.blogspot.com/-jwTbqAMo7Kw/VAct4BB-ZjI/AAAAAAAAHbc/Ch2ndCSTpbY/s1600/Harissa%2BButtermilk%2BBrined%2BFried%2BChicken.jpg" imageanchor="1"><img alt="Halal Home Cooking: Harissa Buttermilk Brined Fried Chicken Recipe" border="0" src="http://4.bp.blogspot.com/-jwTbqAMo7Kw/VAct4BB-ZjI/AAAAAAAAHbc/Ch2ndCSTpbY/s1600/Harissa%2BButtermilk%2BBrined%2BFried%2BChicken.jpg" height="320" title="" width="320" /></a></div>
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If you can't find Bart's spice blend or the more popular Harissa paste have a go at making the paste yourself, <a href="http://lapetitepaniere.com/2014/05/09/maakouda-with-chermoula-patties-with-chermoula/">look here</a> </div>
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<div class="blogger-post-footer">http://feeds.feedburner.com/halalhomecooking</div>Anonymoushttp://www.blogger.com/profile/03439372444164275434noreply@blogger.com8tag:blogger.com,1999:blog-8050510389761959652.post-602184984058983822014-09-03T08:49:00.001+01:002014-09-24T14:16:12.439+01:00Beef Tagine <div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="http://1.bp.blogspot.com/-GBBsgxHthV8/VAa0Cm4y2DI/AAAAAAAAHaQ/WHiIygNG8po/s1600/Beef%2BTagine%2BRecipe.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Halal Home Cooking: Beef Tagine Recipe" border="0" src="http://1.bp.blogspot.com/-GBBsgxHthV8/VAa0Cm4y2DI/AAAAAAAAHaQ/WHiIygNG8po/s1600/Beef%2BTagine%2BRecipe.jpg" height="320" title="" width="278" /></a></div>
The Autumn doesn't officially begin here in the UK for another 21 days but already there is a chill in the air when I wake up on a morning so much that this morning i turned on the heating for the first time in months!<br />
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If you're regularly about these parts, by that I mean a regular reader of Halal Home Cooking you'll have noticed I'd already been getting in the mood for the change in climate and menu over the last few weeks so here is another autumn / winter warmer that can also be feasted on the rest of the year!<br />
<br />
Slow cooked north african spiced beef with carrots in a slightly sweet and thick tomato sauce on a bed of fluffy couscous.<br />
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Unlike me you can use a traditional tagine to cook this recipe if you wish, you will need less water than the recipe below states, One day i had the heat too high and wasn't using a heat diffuser so the base of my tagine cracked, not too bad as it was still usable then on another day the lid cracked quite not sure how and then another day i was trying to balance the lid on top of another pot for what reason? i don't remember but my back was turned and the lid fell to the floor bam no more beloved terracotta tagine. Now i usually use a stock pot or a deep sided frying pan with a lid and they work well but are less pretty and less effective at retaining the heat and moisture levels.<br />
<br />
I'm pretty much sure i could write a book titled My Foodie Tales Of Woe! really though alhamdu'lillah these little mishaps in the Kitchen teach us what little patience we have over the most trivial things that don't go the way we desire also you learn how to be resourceful which is why when i saw this <a href="http://www.jamieoliver.com/recipes/beef-recipes/beef-tagine">Jamie Oliver recipe</a> and realised i didn't have prunes, squash, flaked almonds or even an onion I made it anyway, my way.<br />
<h2 style="text-align: left;">
Beef Tagine </h2>
<div>
Adapted from: <a href="http://www.jamieoliver.com/recipes/beef-recipes/beef-tagine">Jamie Oliver</a></div>
<div>
Skill level: Easy</div>
<div>
Cooking Time: 2-3 hours (including prep)</div>
<div>
Serves: 2-4</div>
<h3 style="text-align: left;">
Ingredients</h3>
<div>
250 grams <b>halal stewing beef</b> </div>
<div>
1 teaspoon <b>ras el hanout</b> </div>
<div>
1 teaspoon <b>ground cinnamon</b></div>
<div>
1 teaspoon <b>ground cumin</b></div>
<div>
1 teaspoon fresh (finely chop) or ground <b>ginger</b> </div>
<div>
olive oil</div>
<div>
3 large (i mean large so maybe 6 regular) <b>garlic cloves</b>, minced</div>
<div>
1 tablespoon fresh <b>coriander stalk</b>, finely chopped</div>
<div>
4-5 small (not baby) <b>carrots</b>, peeled and whole (remove ends)</div>
<div>
1/2 400 gram <b>tin plum tomatoes</b></div>
<div>
1 tablespoon<b> honey or sugar</b></div>
<div>
325 ml<b> water or vegetable stock</b></div>
<div>
<b>salt</b>, to taste</div>
<div>
1 400 gram tin <b>chickpeas</b> <b>or</b> 120 grams dry(soaked overnight in boiled water)</div>
<h4 style="text-align: left;">
Optional Extras</h4>
<div>
few short squirts of <b>harissa</b> </div>
<div>
Garnish - <b>coriander leaves</b></div>
<h3 style="text-align: left;">
Method</h3>
<div>
<ol style="text-align: left;">
<li>Mix ras el hanout, cinnamon, cumin and ginger in a small bowl, add meat and toss in spices until well coated. Set aside while you prep the garlic, coriander and carrots.</li>
<li>In a deep sided frying pan (one with a lid), tagine or casserole type pot on medium- low heat add a glug of olive oil let it warm up a minute before adding your spice rubbed beef and cook for 5 minutes, turning only once or twice until meat is sealed. Add your garlic, coriander stalks, salt and fry for another 2 minutes being careful not to let the garlic or spices burn. </li>
<li>If using dry chickpeas add these now, carrots and the plum tomatoes, if you want break up the plum tomatoes with your wooden spoon. Add honey/sugar and then pour in your water/stock and stir. Bring to boil put on the lid, reduce heat to a simmer. </li>
<li>Cook for 2-3 hours until beef is soft and sauce had thickened, check periodically and top up with water if needed. 10-15 minutes before end of cooking time check seasoning and if using add tinned chickpeas and harissa . </li>
<li>Serve over a bed of couscous and scatter with coriander leaves.</li>
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