ANGEL HAIR PASTA WITH SHRIMP AND GARLIC

Ingredients:
1/4 lb angel hair pasta
2 TB butter
2 TB olive oil
2 garlic cloves, minced
10 med shrimp - cleaned
pinch salt
pinch pepper
1 1/2 TB parsley
1/8 cup Parmesan cheese
Preparation:
Cook spaghetti per package directions. Meanwhile, heat butter and olive oil over medium heat. Add garlic, cook until golden. Discard garlic. In garlic oil, add shrimp, salt, pepper, 1 TB parsley. Cook over medium heat until shrimp turn pink. Remove saucepan from heat. Toss with drained spaghetti, Parmesan and remaining parsley. Serve immediately with garlic cheese bread.Serves 2

DELICIOUS!!!SUPERB!!!

Fresh Pumpkin Pie

A fresh pumpkin pie recipe with spices.

Cook Time: 30 minutes

Ingredients:

• 1/2 cup light brown sugar, firmly packed
• 1/2 teaspoon salt
• 1/8 teaspoon ground cloves
• 1 1/2 teaspoons cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1 3/4 cups fresh cooked, pureed pumpkin
• 1/4 cup light corn syrup
• 2 eggs, lightly beaten
• 2 tablespoons melted butter
• 1/2 cup evaporated milk
• 1/2 cup milk, scalded
• egg white
• 1 unbaked pie shell, 9-inch

Preparation:

Mix sugar, salt, and spices. Add pumpkin, then corn syrup, eggs, butter, evaporated milk, and the hot milk. Brush bottom of the pie crust with egg white. Pour pumpkin filling mixture into the shell and bake at 375° oven for 25 to 35 minutes. A knife should come out clean when inserted in center.
Shall we give this a try?!!

Banana Muffins

INGREDIENTS
3/4 cups (245 grams) all-purpose flour

1/2 cup (100 grams) granulated white sugar

1/4 cup (50 grams) light brown sugar

1 teaspoons baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

2 ounces (65 grams) white chocolate, cut into small pieces

2 large eggs, lightly beaten

8 tablespoons (113 grams) (1 stick) unsalted butter, melted and cooled

3 very ripe large bananas (approximately 1 pound or 454 grams), mashed well (about 1-1/2 cups)

1 teaspoon pure vanilla extract

Garnish:

1 large banana, sliced (optional)

STEPS
1.Preheat oven to 350 degrees F (180 degrees C) and place the oven rack in the middle of the oven. Butter or spray a 12 - 1/2 cup muffin pan.

2.In a large bowl combine the flour, sugars, baking powder, baking soda, salt, and white chocolate. Set aside.

3.In a medium-sized bowl combine the mashed bananas, eggs, melted butter, and vanilla. With a rubber spatula or wooden spoon, lightly fold the wet ingredients (banana mixture) into the dry ingredients until just combined and batter is thick and chunky. (The important thing is not to over mix the batter. You do not want it smooth. Over mixing the batter will yield tough, rubbery muffins.) Spoon the batter into the prepared muffin tins and place a slice of banana on top of each muffin for garnish. Bake about 20 - 25 minutes or until a toothpick inserted in the center comes out clean. Place on a wire rack to cool for five minutes and then remove muffins from pan. Serve warm or at room temperature.

Note: To mash bananas I have found the easiest way is to just use my fingers, a fork or a potato masher.Makes

12 regular sized muffins.

Worth a try, these school holidays!

Gingerbread Men Cookies

These Gingerbread Men Cookies are as cute as can be. If desired, decorate with raisins, currants or cinnamon red hot candies for eyes and buttons. Or, pipe untinted or Colorful Royal Icing onto cookies.

Makes 2 dozen or 24 (1 cookie) servings.

Prep Time: 20 minutes

Refrigerate Time: 4 hours

Cook Time: 8 to 10 minutes per batch

INGREDIENTS

3 cups flour

2 teaspoons ginger, ground

1 teaspoon Cinnamon, Ground

1 teaspoon baking soda

1/4 teaspoon Nutmeg, Ground

1/4 teaspoon salt

3/4 cup (1 1/2 sticks) butter, softened

3/4 cup firmly packed brown sugar

1/2 cup molasses

1 egg

DIRECTIONS

1. Mix flour, ginger, cinnamon, baking soda, nutmeg and salt in large bowl. Beat butter and brown sugar in large bowl with electric mixer on medium speed until light and fluffy. Add molasses and egg; beat well. Gradually beat in flour mixture on low speed until well mixed. Press dough into a thick flat disk. Wrap in plastic wrap. Refrigerate 4 hours or overnight.

2. Preheat oven to 350°F. Roll out dough to 1/4-inch thickness on lightly floured work surface. Cut into gingerbread men shapes with 5-inch cookie cutter. Place 1 inch apart on ungreased baking sheets.

3. Bake 8 to 10 minutes or until edges of cookies are set and just begin to brown. Cool on baking sheets 1 to 2 minutes. Remove to wire racks; cool completely. Decorate cooled cookies as desired. Store cookies in airtight container up to 5 days.

Looks delicious, don't they?

Orange Saffron Butter Cookies

Ingredients: 1 1/8 cups of flour
1 stick of butter
2 pinches saffron threads(.250 gr)
1/2 Tbsp. orange rind
1/3 cup sugar
2 large egg yolks

Directions

Leave stick of butter out to soften. Butter should be spreadable by now. Work saffron and orange rind into butter. Blend in sugar, then egg yolks, one at a time. Add flour to form soft ball of dough. Cover and refrigerate for at least 3 hours. When ready to bake, remove dough from refrigerator to soften slightly. Preheat oven to 325: (165: C). Pinch off bite size pieces of dough and place on ungreased cookie sheet. When sheet is full, press dough flat with back of metal fork. Bake 10 min, or until edges begin to brown. Cool on rack. Store in airtight container.
Well, let's give it a try!

Apple and Carrot Shortbread Recipe

You're going to want to use metal (or sharp-edged) cookie cutters here, it will help cut through the shreds of apple/carrot more easily. If you can't track down whole wheat pastry flour, substitute unbleached all-purpose flour, or I suspect white whole wheat flour work just fine as well.

1/4 cup / 2 ounces / 50g semolina flour
1 1/2 cups / 6 ounces whole wheat pastry flour
1/4 teaspoon baking powder
1/4 teaspoon fine grain sea salt
5 ounces (150g) unsalted butter, room temperature
2/3 cup / 3 1/2 ounces (100g) light Muscovado sugar (or brown sugar)
2 ounces (50g) carrot, grated (about 1/4 cup)
1 ounce (25g) apple, grated (about 1/6 of a med. apple)
zest of one lemon
milk

Preheat your oven to 350F degrees, or 180C. Sift the semolina, flour, baking powder and salt into a medium bowl, and set aside.

In a large mixing bowl, cream the butter and sugar together until light and fluffy. Stir the carrot, apple, and lemon zest into the flour mixture, and mix until well coated and evenly dispersed. Stir the flour mixture into the butter mixture until a dough forms, then knead a couple times to bring everything together. Split the dough in two, flatten each piece into an inch-thick patty, wrap in plastic, and refrigerate for at least thirty minutes.

When you're ready to bake the shortbread, roll the dough out onto a lightly floured surface 1/2-inch thick/1cm. Use a metal cutters to stamp out cookies, then place them on a parchment-lined baking sheet. Brush lightly with a bit of milk and bake for about 10 minutes, or until the edges of the cookies start to brown just a bit.

Makes about 3 dozen cookies.

Pumpkin Pudding

"The Holy Prophet (saas), amongst all other foods, liked pumpkin."

So, Let's try this!

Pumpkin Pudding
(Makes six servings.)
4 eggs
1 one-pound can of pumpkin
1/2 cup light molasses
1 teaspoon cinnamon
1/2 teaspoon ginger
1 cup milk
Break the eggs into a large bowl, and beat with a fork until light yellow.
Add the pumpkin, cinnamon, ginger, molasses, and milk. Stir well.
Pour mixture into a greased casserole dish. Bake at 350º for 1 hour or until the pudding is firm in the middle.
Refrigerate any leftovers.

Have a nice day!

CHAPATI RECIPE

Ingredients of this recipe:

2 cups Wheat Flour (Gehun Ka Atta)
Water as per requirement

Method to make this recipe : chapati:

• Knead soft dough with above ingredients.
• Leave it for at least 30 minutes.
• Break off to a table tennis - ball sized (even smaller) bit of dough.
• Roll with help of dry flour to a thin round.
• Roll as thin as possible.
• Heat tawa and place phulka on it.
• When dry on one side, turn it.
• When brown spots appear on second side, turn again.
• Use a kitchen towel and lightly press the phulka, rotating at same time, it will puff.
• Make as crisp as desired.
• Serve hot.

Vegetable Biryani

Came back from Ulu Kenas waterfall. Children at home,What of a nice lunch!

Vegetable Biryani

1 cauliflower cut into flowerets or 5 small red potatoes
1 T Garam Masala
Curd (yogurt)
1 T Coriander powder
1 T Turmeric powder
4 T of ghee
1 T Cumin seeds
4 Red chilies
1/3 cup cashew nuts
3 roma tomatoes chopped
1 can drained and rinsed garbanzo beans
2 cups Basmati Rice
½ T cloves
3" cinnamon
1 black cardamon
1 T whole black pepper
½ cup raisins
2 jalepeneo
Salt to taste

2 large red onions (sliced fine and fried till crisp)
1 cup chopped parsley
1 cup fresh mint
1 T ginger / garlic paste
1/2 cup yogurt or 2 key limes
4 T Ghee /Oil
Saffron dissolved in 1 cup milk

Cooking the vegetables

1. Heat oil in a thick bottomed pan. Add 4 tablespoons of ghee. Add cumin seeds. When it begins to crackle, add chopped green chilies.

2. Add coriander powder, turmeric powder, red chili. Saute for 1 minute

3. Add chopped tomatoes and cook on a medium flame till fat leaves the masala.

4. Add cauliflower florets and steam the dish with 4 tablespoons of water.

Cooking the rice

1. Heat a small heavy bottom pan and add 1 T of ghee and fry the whole spices and jalepeneo. Remove.

2. In another deep pot boil 7 cups of water and bring to a rolling boil. When the rice is half cooked usually 7 minutes put off the heat and strain the rice

Fold in the rice the whole spices and jalepeneo. Add salt to taste.

Preparing the fresh seasonings

1 Mix together the chopped parsley, mint with the fried onion. Set aside.

Layering the rice

1. Take a deep baking dish with a tight lid (the pottery pots are the best) line it with ghee.

2. Spread a layer of rice and cover it with half of the vegetables and beans. Sprinkle half of the fresh seasonings and yogurt or juice of one key lime.

3. Cover with rice, followed by rest of the vegetable and beans layer, then fresh seasonings. Finish with a rice layer. .Sprinkle the rice with saffron milk and dot with ghee.

4. Cover tightly and place in oven at 350 degrees for 20 minutes. Serve hot.

Accompaniment

1. Serve with yogurt salad or raita.

Cheese Ka Paratha

Ever tried this recipe Cheese Ka Paratha

Ingredients

1 cup wheat flour

Salt to taste

Grated Cheese (the more the tastier)

Oil/Ghee

Make a soft dough of wheat flour and salt with water and keep it covered for 15 minutes.

Since cheese already has salt, no need to add more to it.

Take a medium sized ball and roll it out in a thick chapati.

Bind the grated cheese well into a ball and place it in the center of the chapati.

Close from all sides and roll it out into thick parathas.

Cook them on hot tava till both sides start getting brown spots.

Add ghee and oil as per taste.

Serve immediately.