RASPBERRY SHAKE WITH ICECREAM

unsweetened frozen raspberries
vanilla Ice Cream
skim milk.

Blend icecream with milk and some raspberries. Garnish this sweet and fruity dessert with raspberries

FRUIT TRIFLE BY ZAYNAB HYDER

Fruit Trifle with grapes, banana, pomegranate and apples

NUTELLA CAKE

see, this is how it will end up with you if this world was made of nutella ;) & of course a caloriefree " u wish "

1 Cake Mix (store bought) chocolate or vanilla works well but feel free to be creative!
1 Jar of Nutella
1 Pint Heavy Whipping Cream
1 tsp Pure Vanilla Extract
1 Pint Strawberriesor any fresh fruits in season ( noway you are thinking watermelon ok ;)
2 tsp Sugar

Prepare the cake according to the manufactures directions for 2 circular layers. Allow cake to completely cool before moving on to the next steps. Doing this a day ahead works really well.

Whip cream and vanilla on an electric mixer or use a hand mixer. When it has formed soft peaks you can add 2 tsp liqueur as well  Godiva or Frangelico works great!
Slice strawberries saving several whole berries to put on top of the cake. Mix sugar with the berries.

Ice both tops of the cake layers with Nutella
Place a big dollop of whipped cream in between the layers, on top of the strawberries.

DATE AND ALMOND TART OF YVONNE MAFFEI

This is a recipe from Yvonne Maffei she is a writer and wanted to share this recipe with us..this is her website http://www.myhalalkitchen.com/2009/08/bring-on-the-dates-fruit-that-is/comment-page-1/#comment-330

The original recipe calls for a homemade pastry dough. I have improvised, however, by suggesting you use a pre-made pie crust (preferably the Trader Joe’s brand) in order to save time. I’ve also made more specifications on the types of ingredients used.

Filling Ingredients:
1 frozen pie crust, defrosted in the refrigerator and kept chilled until just before use
½ cup whole-milk, unsalted butter
7 Tb. caster sugar or brown sugar
1 large egg, beaten
1 cup ground almonds
2 Tb. white whole-wheat flour
2 Tb. orange flower water (orange blossom water)
12-13 fresh dates, stoned and cut in half long ways
4 Tb. apricot jam

1. Preheat the oven to 400º F/200ºC. Place a baking sheet in the oven.
2. Cream the butter and sugar until light, then beat in the egg.
3. Stir in the ground almonds, flour and 1 Tb. of the orange flower water, mixing well.
4. Roll out the pie crust onto a glass baking dish. Spread the mixture evenly over the base of the pie crust.
5. Arrange the dates, cut side down, on the almond mixture.
6. Bake on the hot baking sheet for 10-15 minutes, then reduce heat to 350º F/180ºC. Bake for another 15-20 minutes until light golden and set.
7. Transfer the tart to a rack to cool.
8. Gently heat the apricot jam, then press through a sieve. Add the remaining orange flower water.
9.Brush the tart with the jam and serve at room temperature.

Bismillah and Buon Appetito!

CHOCOLATE FOUNTAIN

DO we need to say more, one of Marwa's party food! Kebabs of strawberry,marshmellow and chocolate.
Fatma's favourit:-)))

NECTARINE PIE

I should of course have tried to make a nice pic, with fresh nectarines and such surrounding the pie, but I was in such a hurry preparing everything for dinner when I made this... It is nicer than it looks though!

Crust:
3 deciliters all purpouse flour
100 grams butter
1-2 tablespoons sugar
3 tablespoons water

Filling:
4-5 fresh nectarines
4 eggs
2 tablespoons all purpouse flour
1 deciliter sugar
2 deciliters sourcream (crème fraice)

Cut cold butter in pieces and add flour. Use a blender or mix quickly by hand. Add sugar and blend, then add water and form a dough quickly. Let the dough rest in fridge about 30 minutes. Set oven to 225 degrees Celsius.

Place dough in mould, approx. 28 centimeters across. Prick dough with a fork and place a strip of aluminium foil over the edges to keep them from sliding down while baking. Bake at bottom of oven for about 10 minutes.

Prepare filling: Remove pits and slice nectarines. Place slices in crust. Separate egg whites from yolks. Mix yolks, flour, sugar and sourcream (crème fraiche). Beat the egg whites until stiff. Carefully add the whites to the yolk mixture, using a spatula to fold them in. Do NOT whisk! Spread mixture on top of fruit. Bake at bottom of oven for about 20 minutes. Be careful not to burn it, place a piece of aluminium foil in top of the pie towards the end if it gets too dark, but be careful not to let it stick to the filling.

Let the pie cool a little (or prepare it in advance and heat it a bit before serving) and serve with for instance vanilla icecream or lightly whipped cream.

DATE BISCUITS

1 cup of softened butter ( around 200 grams )
2 eggs+ vanilla 2 3/4 cups of flour
1/2 cup of sugar ( powdered sugar )

filling :
dates+ mahlab (cinamon- cardamom-honey and butter )

add butter to sugar and mix then add eggs and vanilla then add flour , leave it in th efridge torest for an hour

layer the dough then add the filling then add another layer of dough and press ( make a sandwitch like layers ) then cut forming smaller biscuits and bake

DATE SWIRL COOKIES

1 1/4 c. dates, cut into pieces

1/2 c. sugar
1/2 c. water
1 tbsp. lemon juice
1/4 c. chopped nuts

COOKIE DOUGH:
1 c. shortening
1 1/2 tsp. orange rind
1/4 tsp. lemon rind
1 1/2 tsp. salt
2 c. brown sugar, firmly packed
2 eggs, unbeaten
3 1/3 c. flour
1 1/2 tsp. soda
2 tbsp. milk

Make a date filling as follows: Cook dates, sugar and water until thickened, stirring constantly. Remove from heat and add lemon juice and nuts.

To make cookie dough: Combine shortening, fruit rinds, salt, brown sugar and eggs; beat thoroughly. Sift flour with soda. Add 1/2 flour first mixture, then milk. Add remaining flour, mixing thoroughly.

SPICE N MOLASSES COOKIES

2 1/4 c all-purpose flour
1/4 t freshly ground pepper ( d'nt hesitate to add this ingredient it will add a kick ))
1 t ground cinnamon
1/2 t ground allspice
1/4 t ground nutmeg
1/4 t ground cloves
1/4 t baking soda
1/2 c unsalted butter, room temperature
3/4 c brown sugar
1/4 c molasses
1 large egg
1/2 t vanilla
1 1/4 c confectioners' sugar

1. Preheat oven to 350. Line sheets with silpat or parchment.

2. In a medium sized bowl, combine the flour, spices and baking soda. In a large bowl, beat molasses, brown sugar and butter until fluffy. Beat in egg and vanilla. Slowly mix in the flour mixture and beat until just combined.

3. Roll about a tablespoon of dough into balls and arrange on prepared baking sheet about an inch apart. Bake for 14 minutes or until the tops of the dough are firm to the touch and have cracked slightly. Place cookies on wire rack to cool for 10 minutes.

4. Working in batches, add a few cookies into a high-sided bowl (or paper bag) filled with confectioners' sugar. Roll about or shake until cookies are well coated. Place back on wire rack to cool completely. Store cookies at room temperature in an airtight container.

KAAB GHAZAL - DATE COOKIES

1 cup brown sugar
2/3 teaspoon baking soda
1/8 teaspoon salt
1 cup chopped nuts (walnuts, pecans, etc)
1/2 cup butter
2 cups flour
1/2 cup chopped dates
2 eggs
1 teaspoon vanilla
1 teaspoon baking powder

Preheat oven to 350°F.
Cream together butter and sugar until light. Beat eggs in a separate bowl, then add to butter and sugar mixture. Stir.

Dissolve baking soda in 1 teaspoon very hot water. Add dissolved soda, dates, vanilla and nuts, stirring well. Finally, add flour and mix until well combined, about 45 seconds on medium speed of an electric mixer (or beat with a wooden spoon).

Drop onto ungreased cookie pans, parchment paper or silicone baking sheets. Bake at 350°F until cookies are lightly browned on edges, about 12 minutes.

DATE AND RAISIN SQUARES

Oat mixture:
1 1/2 c flour
1/2 t baking soda
1 t baking powder
1/2 t salt
1 c butter, room temperature
1 c brown sugar
1 1/2 c rolled oats

filling:
1 c dates, cut up
1 c raisins, cut up
3 T brown sugar
1 T sour cherry jam
zest from 1 lemon & 1 orange
1 c orange juice
1 t lemon juice
1 t cornstarch mixed with a little bit of cold water to create a slurry (optional)

1. Add flour, baking powder , soda, and salt into a large mixing bowl. Mix in butter, sugar and oats and combine well. Press half of the mixture into a 13 x 9 inch baking pan.

2. To make filling, combine all ingredients except for the cornstarch in a small saucepan. Cook until thick and smooth. If it's not thick and smooth, add in the cornstarch slurry and cook for 3 more minutes until thick. Set aside and cool.

3. Pour cooled date mixture over the oats and spread evenly. Cover with remaining oat mixture and bake for 30 minutes at 350 degrees. Cut into squares while still warm and cool in pan.

FRIED BANANA - MALAYSIAN SNACK

Preparation time: 8 minutes Serve: depend on the batter

3 ripe banana - mashed
1 tablespoon sugar (add more if you want sweet)
5 tablespoon flour (add more if it is too soft)
water - a little bit only
Baking powder - 1/4 teaspoon

1. Mashed the banana. added sugar to it and mixwell then add the flour, baking powder and little bit of water to mix it well.

2. The batter suppose to be a little sticky and not watery.

3. Heat the oil, use teaspoon to scoop and drop it in the hot oil. Fry until golden brown like in the picture. Drain on paper roll and ready to serve.
Enjoy!

HOME MADE YOGHURT WITH BERRIES AND HONEY

Basic plain yogurt add berries & honey

AMAZING BREAKFAST WITH OATS

Strawberries
chocolate chips
tapioca [2 tbsp?]
3 glutinous rice balls
blanched almonds + walnuts
1 cup milk
oats

mix together , u can add 1 tsp honey and grounded cinnamon

AMAZING BREAKFAST WITH NO OATS OR MILK

Strawberries
chocolate chips
tapioca [2 tbsp?]
3 glutinous rice balls
blanched almonds + walnuts

Mix together , u can add 1 tsp honey and grounded cinnamon

HOME MADE GRANOLA

3 C rolled oats
1/2 C chopped walnuts
1/2 C almond slivers
1/2 C sunflower seeds
1/2 C dried coconut flakes (I used the unsweetened kind)
1/2 t salt
1/3 C canola oil
1/3 C honey
1 t vanilla extract
1/2 C chopped dried apicots
1/2 C golden raisins

1. Pre-heat oven to 300 degrees F. Spray a large baking sheet with oil spray and set aside.

2. Combine ingredients from oats to salt in a large bowl.

3. In a small bowl, whisk together oil, honey and vanilla. Pour onto oat mixture and mix well with your hands, being sure to coat everything well.

4. Spread on the baking sheet in an even layer and bake for 20-30 minutes or until golden, stirring every 10 minutes.  

Mix with milk and you have a healthy breakfast.

add the fruit of yr choice to creat a healthy breakfast .

You can add grains,or raisans and nuts to that or cerial in order to have a nutrisious breakfast or even a snack for your family .
i prefer fresh fruits or add some honey or jam to kill the craving for a bar of chocolate while dieting (its working @ least for me lol loosing the 3 kilos gained in ramadan guys )

SWEET SPICES RICE WITH CHICKEN & NUTS

A must try recipe ! really very nice if you are a sweet n sour recipe lover.
Chicken breasts cutlets (3 breasts) cubed boneless –skinless

1 tsp cinnamon -3 tsp brown sugar – 1sp cardamom -1sp all spice –sprinkle dash of grounded carnation – red pepper Sultana raisins + dried apricot (sliced) dates (sliced) hazelnut (toasted) almonds (roasted)
Cube of butter – cup of carrots and peas (steamed cooked)

1- In the pot add the chicken , red bell pepper and the spices salt and ppr til its golden roasted and semi cooked
2 - add the raisins and dried apricot and dates and mix all till its cooked (don’t add water)
3- add the butter cube and Then dash it with salt to taste
Its semi cooked now ! leave aside and keep half of it to garnish the top of the rice

Step 2 :
Boil the water to get ready to cook the rice, in the same pot of the chicken add the water (don’t add any fats) when its boils add the rice the peas and carrots with the chicken mix with spices and leave till it’s cooked

Serve and garnish with almonds and hazelnut floral tomatoes

THAI MANGO-COCONUT BUBBLE TEA

Thai red tea OR regular black or orange pekoe tea
1 ripe mango (OR substitute 2-3 cups frozen mango)
natural syrup, such as maple syrup (OR substitute sugar)
1-2 cans coconut milk (1 can will serve 2 people)
crushed ice or ice cubes

Optional Ingredients:
regular milk or cream, OR good-tasting soy milk, OR sweetened condensed milk
straws (bubble tea straws work best)

Tips on Ingredients/Substitutions:
It's best to use the black, green, or multi-colored tapioca pearls made specifically for bubble tea. These are available in most Asian food stores, and also online. Regular tapioca pearls will disappoint, as they fall apart when cooked.
A good-tasting green tea (such as jasmine green tea) can be substituted for red/black/orange pekoe

PANCAKES WITH BLUEBERRIES

3 eggs
3/4 cups oil
3 cups milk
3 cups flour (sometimes I use 1 cup whole wheat and 2 cups white. That works too)(picture above is that version)
3 tsp baking powder
1 tsp baking soda
2 cups frozen blueberries

Beat eggs and add all the other wet ingredients. Mix thoroughly. Add flour and baking soda/powder. Mix batter until semi smooth. Stir in blueberries and drop a 1/4 cup at a time onto preheated(350F), greased griddle. Cook until pancake is slightly bubbly. Flip over to other side and continue cooking for about 25- 30 seconds. The finished product will be juicy, slightly golden- purple pancakes. Enjoy!

Note: for plain pancakes use same recipe and just omit the berries. You may also substitute chopped apples, strawberries, raspberries etc for a special change.

COCONUT VANILLA BALLS

I didn't really measure anything as it is such a versatile thing to make. You can use any kind of nuts or seeds and dried fruit. The choices are endless. I just used what was already at hand and easy to add.

uncooked oats
raw sunflower seeds
shredded unsweetened coconut
raisins
pure vanilla
pure cacao
mashed banana
little water

That's it....you mix it all in whatever portions suit your fancy adding just enough water to make the dough hold together and form little bite sized balls and arrange on a nice tray. Then you lightly sprinkle them with coconut and stick them in the freezer to firm up.

No baking, no sweeteners of any kind, no equipment necessary! all you need is a mixing bowl, wooden spoon, and a fork and plate for mashing the banana. Mine are not as chocolaty as I'd like but that's because I don't want to risk getting sick again. I put just enough in there for flavor. Hope you enjoy!