GARLIC BREAD RECIPE

Garlic Bread Recipe, contains the flavour of garlic, oregano and butter or olive oil, can be serve with pizza, pasta or as it is  It’s filling, tasty and soul-satisfying!

To be done properly, garlic bread should have nice crispy edges, and a warm, soft, buttery center. It’s that combination of textures that makes it special I love it from the bakery but nothing beats homemade. Everything tastes better when you put love it to it!  Hmmm.. I would love it with lots of   yummy cheesy toppings. Heres a simple receipe as a snack item...

INGREDIENTS:

French bread – 8 slices
Salted Butter – 4 tbsp
Thyme – ¼ tsp
Oregano – ¼ tsp
Garlic paste – 2 tsp
Parsley – 1 tbsp
Black pepper – ¼ tsp
Mozzarella cheese – as required
Cheddar cheese – as required
METHOD:

Take a bowl and put butter, thyme, oregano, garlic paste, parsley and black pepper, mix them well.
Then apply on bread slices, and then sprinkle cheese.
Bake in preheated oven for 8 to 10 minutes or bake until cheese melt.

Serve with pizza, lasagna and pasta bake.

WAYS TO MONETIZE YOUR COOKING SKILLS

   Cooking is not just a daily duty for the mummies . It is a passion that has turned into a means of earning  and has given home to a bunch of enterprising woman home chefs and bakers, . For those hijabi muslimah who  love to cook has taste in their fingers … theres a lot more to do than turning on the stove.. . Follow your passion and also start earning.

Turning your cooking skills into hot profits..here are some creative ways for you to monetize..

*.    Start  your own ‘ pop- up’ restaurant at your very own home you can be a micro entrepreneaur. If you are crazy about baking then start  baking cakes and start delivering home-based cakes, pastries , cookies or chocolates.

*    Sell your delicious & relishing receipes to Pinterest and get paid through the advertising on your food blogs
*.    Publish cookery books depicting your favourite & most unique receipes and earn royalty with each unit sold.

*.    You can also cater wedding receptions, rehearsal dinners, children parties, baby showers or corporate lunches and start earning. Spread  the magic of regional  cuisines among the foodies in your locals. Give inoovative names to your dishes like  Khashi Biriyani (Bangladeshi mutton biriyani); Bhurhani (a health drink made of curd and herbs); Tangy Dangy chicken Noodles , Hot and cold vanilla buns etc and  cook  up a storm at in-house parties or get-togethers.

*    Sell your homemade masalas, chutneys, pickles, and cookbooks to Amazon .com and other shopping site you get commission for every purchase made

*.    With App technology build up cookery App in your name and be a famous chef. It cost you minimal to buid your cookbook & make it available to the world as an App

*.    Gone are the days, when home delivery of food would only mean regular lunch or dinner boxes. As a  home maker  you can  promote  home-based business by uploading  photos of your  dishes, writing blogs and communicating with customers via social networking sites. Go for Takeway orders at home to cater for multitude range of customers ranging from corporate ,  bachelors, students and office-goers.

*.    With Cookbook Café, any home chef or group can publish an interactive cookbook. The first DIY Cookbook Publishing platform that allows anyone to publish, market & sell their own cookbook as an iPad App, Simply gather your favourite relishing receipes upload them to Backspace.com and publish your cookbook

*.    Build your cooking website with unique domain or start a food blog and start earning extra income with each advertising space you share on your website.

Home made easy Cake lollipops



This chocolaty lollipops are easy to make for any kids parties and get together... ..Nutella sauce will add even more chocolatier flavour to it ...dipped in melted chocolate would not let any child resisit to bite these cool lollipops....




-----------------------
In a bowl crush chocolate cake or plain cake with ur hands and add jam to it with some Nutella sauce or any chocolate powder like Horlicks  mix this  well forming a dough  then make balls of it and pierce in it a lollipop stick and keep it in the fridge to harden
Now double boiler  a chocolate slab dip in it the cool lollipops and again let it set
Ur lollipops are ready

Chocolate Cake with Fudge Icing –

Chocolate ! the mere mention of anything associated with this mouth watering confection can cause a dreamy look into the eyes of chocoholic..It is hard to resist the pleasure of a sumptuous piece of chocolate cake and no dessert would be complete without cakes, gateaux and loaves..

Ingredients

4 eggs

125 g 4 1/2 oz caster sugar

125 g 4  1/2 oz plain flour

1 tbsp cocoa powder

25 g butter melted

75 g plain chocolate melted 

ICING

75 g 2 1/4 oz  plain chocolate

125 g 4 1/2  butter

200 g 7 oz icing sugar

2 tbsp milk

METHOD

1. Grease a square 7 inch deep cake tray and line the base. Place the eggs and castor sugar in a mixing bowl and whisk with electric beater for 10 mins or until the mixture is light and foamy 

2. Sift the flour and cocoa powder together and  fold in with a metal spoon or spatula. Fold in the melted butter and chocolate .. Pour the mixture into the prepared tray and bake in a preheated oven 160 degree  C/ 325 degree F and bake for 30 - 35 mins until spingy to touch

3. Leave it to cool in the tray for 5 mins and transfer to wire rack to cool completely

.

4. To make the icing melt the plain chocolate and leave to cool. Slightly beat the butter, icing sugar and milk together in a bowl until mixture is pale and fluffy. Whisk in melted chocolate.

5. Cut the cake into 2 layers Sandwich the 2 layers with some of the icing and place on serving plate. Spread the remaining icing over the top of the cake with a spatula swirling it slightly

CULINARY A PROMISING CAREER FOR HIJABI MUSLIMAHS    


            SOME PEOPLE LIVE TO EAT, OTHERS EAT TO LIVE AND THEN THERE ARE THOSE WHO HAVE AN ABSOLUTE SOUL CONNECTION WITH FOOD.MEET SOME FAMOUS MUSLIMAH WHOSE CULINARY ARTS AND COOKING SKILLS   HAVE PAVED THE WAY TO THEIR SUCCESSFUL AND REWARDING CAREER IN  THIS INDUSTRY.

YVONNE  MAFFEI  :

Yvonne MAFFEI, WHO IS FROM PUERTO-RICAN BACKGROUND HAS COME UP WITH INNOVATIVE BLOG ‘ MY HALAL  KITCHEN ‘ WHICH HAS INTERNATIONAL RECEIPES  AND  SHOWS THAT PEOPLE DON’T HAVE TO SACRIFICE VARIETY IN THE NAME OF FAITH. SHE IS THE AUTHOR OF ‘ SUMMER  RAMADAN COOKING ‘  AND  ‘ CLEAN  YOUR  KITCHEN GREEN ‘. SHE ALSO GIVES COOKING CLASS AND HAS BEEN FAVOURITE OF PRESS FROM FORBES, NPR, CHICAGO, TRIBUNE, AZIZAH  MAGAZINE AND COOKING LIGHT   MAGAZINE

AMINA ELSHAFEI : ON LIVING HER CULINARY  DREAM FIRST HIJABI MUSLIM TO COMPETE MASTERCHEF COOKING SHOW. AMINA AMAZED AUSTRALIA WITH HER UNIQUE COOKING STYLE, INSPIRED BY HER MIDDLE EASTERN BACKGROUND . SHE HAS INSPIRED MANY  MEN & WOMEN TO FOLLOW THEIR COOKING DREAMS THROUGH HER PERSERVERANCE & DEDICATION.

SHAZIA  FATHIMA : A BUSINESS WOMAN FROM BANGALORE BECAME FIRST RUNNER UP MASTER CHEF IN THE REALITY FOOD SHOW MASTERCHEF INDIA SEASON – 2 PASSIONATE ABOUT FOOD, COOKING FOR HER IS A  PEACEFUL EXPERIENCE.


HUMA  ALI :
BIRYANI AUNTY, AS SHE IS FAMOUSLY CALLED, CATERS MOUTH WATERING BIRYANIS OF DIFFERENT VARIETIES FOR PARTIES, ALI ‘S ESTABLISHMENT IS CALLED COLONNADE CATERERS . ALI IS SPECIALIST AT INDIAN , CHINESE, BURMESE, THAI, MEXICAN CUISINES BESIDES BIRYANI.

 ANISA SIRAJ :  PROVIDES HER CLIENTS WITH A CURATED PECK INTO AN AUTHENTIC KUTCHI MEMON KITCHEN KNOWN FOR BIRYANIS , HER OFFERINGS ALSO INCLUDE A FEW BAKED DISHES, CHICKEN LASAGNE AND CORN AND SPINACH BAKE.


SHABINA NASEEM’S KITCHEN IS OPEN ALL DAY AND PRODUCES ONE OF THE BEST BIRYANIS IN NEW DELHI. TODAY HER DAUGHTER IS RUNNING CULINARY SCHOOL IN HER NAME.

SENIOR HALAL MEALS ON WHEELS PROGRAM

ADDRESS FOOD SECURITY ISSUES OF NEEDY SENIORS IN TORONTO THIS NEWLY CREATED PROGRAM ENSURES NUTRITIOUS SENSITIVE COOKED MEALS PROFESSIONALLY PREPARED BY TEAM OF SIX MUSLIMAHS WHO HAVE COMPLETED CERTIFICATE IN CULINARY ARTS.  

Home made easy Cake lollipops



This chocolaty lollipops are easy to make for any kids parties and get together... ..Nutella sauce will add even more chocolatier flavour to it ...dipped in melted chocolate would not let any child resisit to bite these cool lollipops....




-----------------------
In a bowl crush chocolate cake or plain cake with ur hands and add jam to it with some Nutella sauce or any chocolate powder like Horlicks  mix this  well forming a dough  then make balls of it and pierce in it a lollipop stick and keep it in the fridge to harden
Now double boiler  a chocolate slab dip in it the cool lollipops and again let it set
Ur lollipops are ready

Fruit Trifle
(Halal kitchen)

 Ingredients: [Serves – 6] Cake – 1 1/2 cup chopped [ I am using marmer cake here] Banana – 2 Apple – 1 Strawberry – 18-20 pieces Whipped Cream – For garnishing [optional]

For Custard Custard Powder – 3 tbsp Milk – 500ml Sugar – 4 tbsp [to taste]

Method:

1. We can start with making the custard, boil milk, meanwhile in a bowl take custard and add 50ml from the boiling milk or just enough milk to mix with custard. Make sure there is no lumps formed. 2. Add sugar in milk and let it simmer for 2 minutes. Now add the custard milk mix and stir non-stop on low flame, milk will start to thicken this takes 3-5 minutes. Custard has to be thick with pouring consistency, keep aside.

3. While the custard is getting ready we can work on chopping the fruits. You can use any fruit of your choice like orange, pomegranate, peach etc. Wash well and chop all the fruits, keep aside.

4. You can use cake of your choice, if you have any leftover it works perfect. Chop cake in small pieces, even brownie or muffin will work here. I am used marmer cake. 5. For assembly, in serving glass add chopped cake pieces until 1/4 of glass. You can use a large serving bowl or plate and arrange the cake pieces.

6. Pour 3-4 tbsp of custard, then layers of fruits. I kept apple, banana followed by strawberry.

7. Our fruit trifle is ready, cover it with cling wrap or aluminium foil and chill in fridge for 2-3 hours or until ready to serve.

Chicken  sholay  kabaab 

 Boneless chicken ½ kg (cubes)
Meat tenderizer 1 tsp (heaved)
Ginger garlic paste 1 tbsp (heaved)
Yogurt 1 cup
Tandoori masala 2 tbsp
Green chili 1 tsp (ground)
Cream 1 tbsp
Roasted and crushed cumin 1 tsp (heaved)
Black pepper crushed 1 tsp
Red pepper crushed 1 tsp
Lemon juice 2 tbsp
Salt 1/2 tsp
Beaten eggs 2 tbsp
Cheddar cheese 2 tbsp
Wooden skewers

Cooking Directions
Marinate the chicken with all the given ingredients except cheddar cheese for 10 minutes.
Put chicken on wooden skewers. Place in a greased baking dish.
Pour the remaining marination on top. Bake on 180 degrees until done about 12-15 minutes.
Sprinkle with cheddar cheese and re bake until cheese melts.
Serve with ketchup.

Chicken  Shawarma 

Ingredients
Chicken small pieces
Carrots n cabbage n vinegar
I cup mayonise n one tbsp curd n garlic paste one tea spoon
Potato chips
and  make a dough n keep aside

Method for sauce

 In mayonise add hung curd n garlic paste one tea spoon n mix well n add salt n keep aside
Method for dough take maida n add salt n one tbsp curd n mix n make a soft dough n make rotis n keep aside
For chic .
 In chicken add ginger garlic paste n red chilly powder n chilly sauce n vinegar n salt marinate n keep aside n after one hrs in non stick pan add till oil n toss all chicken pieces n make it dry till cooked .
And  in a bowl take long slice or carrots n cabbage  n add little vinegar in it n keep aside
Now take one roti apply sauce on it n in the centre put all filling first put chic n then carrots n cabbage  n then chips n roll it n then wrap in butter paper n jst put in micro for 30 sec n serve hot .
U can use other  vegetables ( optional)

Caribbean prawn-
coconut cream

Large, fleshy tender (green) coconut, broken in half

250g medium-sized prawns, shelled and de-veined
1 large onion, ground to paste
1⁄2tsp aam aadaa (mango ginger)
1tsp chilli powder
1tsp haldi powder
1⁄2tsp dalchini powder
4 chopped green chillies
4tbsp  oil
3-4 tejpatta
1⁄2tsp chopped lemongrass
1⁄2tsp ginger paste
2tbsp chopped dhania patta

1. Mix all ingredients except dhania patta with prawns; marinate for half an hour.
2. Stuff one tender coconut half with prawn mixture and cover with other half. Seal tender coconut halves together with a little dough.
3. Add a little water to pressure-cooker and cook stuffed tender coconut for 3 whistles (or simply steam covered in tight-lidded pan until prawns have been cooked through and onions are translucent).
4. Break apart tender coconut halves and serve prawns together with tender coconut flesh. Add dhania patta for garnish

Kit Kat Milkshake

Ingredients
Milk 3 glasses
Kit kat 4 pieces
Coffee 1/2 tsp
Sugar 4 tbsp
Chocolate powder 1 tbsp
Cooking Directions
Put all ingredients in blender.
Blend it and serve chilled.

"Chicken roller coaster"


Ing;
300 gm cooked chicken boneless
(boiled with 1/2 tsp salt 1/4 ajino-shredd n chopped)
3 tbsp chicken thick stock cream style
1cup broccoli chopped
1cup red bell pepper chopped
4cubes cheddar cheese(grated)
1/4 tsp salt 1/2 tsp oregano1/2tsp chilli flakes

For dough;
500 gm maida
1pkt (25 gm dry yeast)
1/4 cup warm water
1/2 cup warm milk
1tbsp sugar
1tsp salt
6tbsp butter room temperature
In the bowl of a stand mixer fitted with dough hook or in a large bowl if you prefer to mix by hand, combine dry yeast water milk and sugar let stand for 5 min, until foamy add in maida and salt and mix well. Cut the soft butter into three or four pieces and drop them into the dough.mix.knead by hand for about 2 min.cover the bowl and let rise for 45 min in a warm place.
Turn risen dough out into lightly floured surface press it out into circle with your hands, then use a rolling pin to roll it out an even 10 inch circle.

Use a  pizza cutter or asharp knife to divided the circle into 12 triangles (just like slicing a pizza)
Arrange triangles, slightly overlapping in a circle on a small round baking stone with wide ends inch from edge of baking stone(point will extend of the edgeof the baking stone) roll (or use finger to press)
Wide ends of dough towards center to create a3 inch opening, take a look at the photos above for some help if you need it.
In a medium bowl combine cooked chicken, chopped broccoli, chopped red bell peppers, grated cheese, salt, oregano n chilli flakes.mix well.
Using a icecream scoop , scoop filling evenly over dough in a continuous circle.make sure filling is evenly spaced/spread.
Brings points of a triangles up over filling and tuck under dough at the center to form a ring. (Filling will show)

Lightly brush dough with egg whites sprinkle with almonds
Bake 20-30 min or until deep golden brown. Let the ring cool untils it safe to serve.

Gulabjamun custard with pistachio rabri recipe;

Gulab Jamun is easily the most popular and loved dessert in India.  Gulab jamun is best described as an Indian version of a donut immersed in a sweet syrup. As I have a sweet tooth I would love  this gulab jamun combo with caramel custard dipped in pistachio rabdi.......
Easy to make from leftover gulabjamuns also and tastier in taste ...this indian remix desserts would be loved by all sweet passionate lovers .....so enjoy this yummy delight !!!

Ingredients  ;

1  packet    weikfield caramel pudding
Half litre milk
Gits gulab jamun packet

Method

Transfer the half litre milk to deep vessel and bring it to boil empty the whole packet  of weikfield caramel pudding mix powder into this boiling milk. Cook the mixture on medium flame for 5 mins with constant stirring.
Cool for 5 min
Make gits gulab jamuns . Soak in sugar syrup
Add  gulab jamuns to caramel custard mix
In the mean time coat the base of mould with caramel topping gently pour the cooled mixture into the moulds.keep in the refrigrator for 2-3 hours unmould the set pudding.

Pistachio rabri;
Milk 5 cups
Pistachio 1/3 cup very very finely
Sugar 1/3 cup
Saffron threads just a pinch
Method;
Boil the milk in the heavy bottom vessel
Let the boil until it reduce to 1 1/2 cup now add sugar.
Let it come to one boiladd the chopped pistachio
Add saffron and cool it aside.
Refrigrate it. Serve with gulab jamun custard
.

Australia Day trifles

Nothing quite tastes like summer more than a handful of fresh-picked berries. Blueberries and raspberries 

Hidden between dark leafy greens, blueberries are actually also a great source of vitamin K!  Vitamin K helps maintain healthy blood flowRaspberries have a sweet yet tangy flavor bursting from tiny individual fruits that make up the raspberry as a whole.

Creamier  combination of berries with full cream topped with raspberry sauce..….yummy…dessert  to beat the heat this summer…….

Ingredients
1 pkt strawberry jelly
1 cup (250ml) thickened cream
1 tsp vanilla essence
1 tbsp icing sugar
1 punnet blueberries
1 cup raspberries
2 tbsp caster sugar

Method

Step 1 . Make jelly following packet instructions. Divide between
four glasses. Refrigerate for four hours until firm.
Step 2 . Whip cream with vanilla and sugar until thick. Spoon on
top of jelly in glasses.
Step 3 . Top with fresh blueberries.
Step 4 . To make raspberry sauce, combine frozen raspberries and
caster sugar in a small saucepan. Simmer, stirring occasionally,
for 5 minutes until slightly thickened. Allow to cool. Spoon over
trifles and serve.