tag:blogger.com,1999:blog-16466943706560079622022-09-16T16:43:15.557+04:00But First ChaiBrewing delicious Recipes Famidha Ashrafhttp://www.blogger.com/profile/01445286340952247735noreply@blogger.comBlogger337125tag:blogger.com,1999:blog-1646694370656007962.post-37856597035067680322022-07-20T12:26:00.002+04:002022-07-26T11:40:53.870+04:00Greek Ekmek Kataifi using Custard Powder<div class="addthis_inline_share_toolbox"></div><script type="application/ld+json">{ "@context": "https://schema.org/", "@type": "Recipe", "name": "Greek Ekmek Kataifi using Custard Powder", "image": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqatsZf7j5y4N1p6NTWydXVrb6NeVLEUsTJTaTIWR2LXnzTMxUmQiWkzxtXMwbjxalf2RPHo-pghMH828ZOyd2jfrIV-A3p2pcMdMWy1-S5j01pBrQeFPVGxLfYNfjP5-1Zf3vlfwclPwiitYd7jhjdw-wKLCdiL2-Qh0PFpfRFGxgyzlybKZw-G1XXQ/s16000/Greek_Ekmek_Kataifi_07.JPG", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgN4EIl-5RxdtbFAsvvRJDNjd0MFn4C1bcI5_0AfG7Y70ooD80fd_ZHdgMjIMtpJ--psCT-t40k1gm87zTLUUjs1TThdJlLDU94rPP4zYnv5dUe81qOCVBs7C0T_w1KIkOKjoPLMwS5KQGO2Eljl_R9r9NPKjWCosmISfVZcToQl6aSqvDPHtg4nauRbQ/s16000/Greek_Ekmek_Kataifi_03.JPG", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxJXE-BAyBIwAGFtFJSuou6Ls953hB3-Sgm4dTBMt_evuokczavaTxG9buLZ_xjJbTWSoNHG_TunTvRwYjbi70F0WlYCDqs2gEZiSFOsyb2Cwy27QhaEBEaxK-IxqZm6c66TDRJunpfYPo45vrdQQraMntRb1NLBAJF47W9yVXWD-9sDVB4ZCeTalPhg/s16000/Greek_Ekmek_Kataifi_02.JPG" ], "description": "Ekmek Kataifi is a chilled dessert recipe from Greece made with layers of syrupy shredded pastry, creamy custard, whipped cream and chopped nuts.", "keywords": "ekmek kataifi, shredded astry and custard pudding, baked kataifi with custard,", "author": { "@type": "Person", "name": "Famidha Ashraf" }, "datePublished": "2022-07-20", "prepTime": "PT25M", "cookTime": "PT40M", "totalTime": "PT65M", "recipeCategory": "dessert", "recipeCuisine": "Greek, Mediterranean", "recipeYield": "8", "nutrition": { "@type": "NutritionInformation", "calories": "" }, "recipeIngredient": [ "1 cup granulated sugar", "3/4 cup water", "rind of half a lemon (optional but recommended)", "1 teaspoon lemon juice (skip if using rind)", "1 cinnamon stick", "250g frozen kataifi (shredded phyllo pastry), thawed", "60 to 80g unsalted butter, melted (approx. 1/3 cup melted butter)", "3 cups of milk", "2/3 cup of sugar", "3 tablespoons of custard powder", "2 to 3 mastic beads (optional but recommended)", "1 teaspoon rose water (skip if using mastic)", "1/2 teaspoon vanilla extract or essence", "1 cup whipping cream", "1/3 cup icing sugar", "1 teaspoon vanilla extract or essence", "chopped nuts (pistachios or walnuts or almonds)", "cinnamon powder to dust", "edible rose petals or buds to garnish" ], "recipeInstructions": [{ "@type": "HowToStep", "name": "Prepare the syrup", "text": "Take a deep pot and add the sugar, water, cinnamon stick and lemon rind or juice. Bring this to a full boil over medium to high heat without stirring. Boil for 5 minutes or until all the sugar is dissolved. Remove from heat and set aside.", "image": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKUzUHe3O5cp5CiAritDD0KOKaJtXxkga2xvUqqmUK-D6xjtamFOeXCl8V2ldc6E9spHXxafBbhFSQjLKIkJXCHqh0WG89quIfcnANn4aDVgqhN0MXhcWDvmkbPNh1uN0RKTRdV4JDhnT_eWFmaD15l4EZU8vmyR4lhnJsXXkl80zWIvJQZl6sdvIBMQ/w640-h480/Greek_Ekmek_Kataifi_syrup.JPG" },{ "@type": "HowToStep", "name": "Prep the kataifi", "text": "Unroll the fully thawed kataifi pastry. Work the shredded phyllo dough with your hands, separating the strands and spreading them out to make sure there are no lumps or knots. Comb until they turn out fluffy.", "image": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZnEnBiq_sj4Jx8IozCwIPIb-7beuZCwhS49GpGB6seWQzbOpXwrzKXBsn9xSO1ARS0QL7FWCk87S97m_aNZ-B6L7pik6ghpbEkfVcolvsnmX9Zkk_Zu1_OoNeNzFmpVLyn-RJOqZsARG-OR5rdPxhab9ByUz-ogfIcA-AIq6Rq78BbkHj24gGbCBrWw/w640-h480/Greek_Ekmek_Kataifi_shredded_pastry.JPG" },{ "@type": "HowToStep", "name": "Bake the kataifi base", "text": "Preheat the oven to 170°C / 338°F. Grease an 8x11inch deep oval dish with butter. Spread half of the fluffy kataifi pastry to cover the entire base. Sprinkle half of the melted butter all over using a pastry brush (don't let the brush touch the shredded pastry). Repeat with the remaining shredded pastry and the melted butter. Use a spatula to press down the sides of the pan so that you have a clean layer. Bake in the pre-heated oven on the middle rack for 30 to 40 minutes or until nice and golden. Remove from the oven and immediately pour all of the cooled syrup all over the base using a ladle. It may seem like too much syrup, but all of it will be absorbed while cooling.", "image": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkUFAz1rfC_Ia9S0Zg5PAJ4XacYK-EQMvNBaQi1WMrs8Gr9SVare7dsHskOawFJgIhlT7OCynbUTqdE52f9rdipMdaJbuBz9jZAeAdiKdZtPGnyaTNu78RfVOzweYghB5D1VC54NW9-55HxwUHmmVPFDBQdgXN9lpDPz1jfEHWUTkjQu7RURvG6w0K6A/w640-h480/Greek_Ekmek_Kataifi_first_layer.JPG" },{ "@type": "HowToStep", "name": "Prepare the custard", "text": "While the kataifi is baking, prepare the instant custard as per your pack instructions. Add the milk and sugar to a deep saucepan. Remove 1/4 cup of milk into a smaller bowl and stir in the custard powder until dissolved without any lumps. Now, heat the milk in the saucepan on low to medium flame until just warm. Pour the dissolved custard while whisking the milk continuously. Keep whisking until the milk thickens or until it coats the back of a wooden ladle. Switch off and transfer the custard into a bowl. Place a cling wrap or parchment paper touching the surface of the custard to prevent it from forming skin while cooling. Let the custard cool until it reaches room temperature.", "image": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbDTGsy3_G2qYPnHNCTyjlkOM-KK2dxIcUrWUZ40hu56nQBaPgMzx1PJFkaPyeknuAU2HgOwgCWIu8XIyJ173Fnf47JKqsmoQUYV4RCgHBdT-tn473KFqdrnZH0TpPW7ENjMGZF7rvvMQs2g0ltLLZUctQHBxIpLGRNg2wcG_UNHpX5USIQaC21tT7eg/w640-h480/Greek_Ekmek_Kataifi_custard.JPG" },{ "@type": "HowToStep", "name": "Prepare the whipped cream", "text": "Start this process only after the kataifi base and the custard has come to room temperature. Place your large metal bowl and the whisks of the electric hand-held mixer in the freezer. Make sure the whipping cream is also chilled. Add the cream and sugar to the chilled bowl and whisk using the hand mixer on medium to high for 3 to 5 minutes or until stiff peaks form. The whipped cream should be thick and hold the shape." },{ "@type": "HowToStep", "name": "Assemble Greek Ekmek Kataifi", "text": "Check if the kataifi pastry has reached room temperature and has soaked all the syrup. Also, check if the custard is no longer hot or warm. Now, pour the cooled custard cream on top of the cooled syrupy kataifi and level it with the back of a spoon. Next, spread the whipped cream all over the custard layer. Traditionally, they use a fork to draw long lines all over the top, which I believe is to stick the custard and cream layer. I missed doing it and had trouble with the whipped cream layer sliding off when served.", "image": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxJXE-BAyBIwAGFtFJSuou6Ls953hB3-Sgm4dTBMt_evuokczavaTxG9buLZ_xjJbTWSoNHG_TunTvRwYjbi70F0WlYCDqs2gEZiSFOsyb2Cwy27QhaEBEaxK-IxqZm6c66TDRJunpfYPo45vrdQQraMntRb1NLBAJF47W9yVXWD-9sDVB4ZCeTalPhg/s16000/Greek_Ekmek_Kataifi_02.JPG" },{ "@type": "HowToStep", "name": "Garnish", "text": "Sprinkle cinnamon powder, chopped nuts and or dried rose petals as much as you want. Cling wrap and refrigerate overnight or at least for 3 to 4 hours.", "image": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg319ciLfjSLBAX7NIojT8ORVm8FVJkWvo3ZvIbOufJpHmmLschMzTwEynw3eH2ci3QWeLMc9Qb16PFgr31M5cLbBtwLJJO1a6gHXlj9w874Lg4XG_1D7Mnq6HFWmwnj2YDhtUfzmJ3aogipkF3_256cFN0LyhbnZpUHefFez9b4AI286YRV6TXYdXErw/s16000/Greek_Ekmek_Kataifi_01.JPG" },{ "@type": "HowToStep", "name": "Serve", "text": "Cut into squares using a knife. Lift the piece using a wide-ended spatula and serve with fresh berries or seasonal fruits.", "image": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqatsZf7j5y4N1p6NTWydXVrb6NeVLEUsTJTaTIWR2LXnzTMxUmQiWkzxtXMwbjxalf2RPHo-pghMH828ZOyd2jfrIV-A3p2pcMdMWy1-S5j01pBrQeFPVGxLfYNfjP5-1Zf3vlfwclPwiitYd7jhjdw-wKLCdiL2-Qh0PFpfRFGxgyzlybKZw-G1XXQ/s16000/Greek_Ekmek_Kataifi_07.JPG" },{ "@type": "HowToStep", "name": "Store", "text": "Refrigerate any leftovers cling wrapped tightly for up to 5 days but the whipped cream layer may lose its stability by day 2." }] } </script><div style="text-align: justify;">Ekmek Kataifi is a delicious chilled dessert recipe from Greece made with layers of syrupy shredded pastry, creamy custard, whipped cream and chopped nuts. An easy make-ahead dessert that will feed at least 8 adults or in our case, two sweet-toothed adults for 4 days 😄 </div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg319ciLfjSLBAX7NIojT8ORVm8FVJkWvo3ZvIbOufJpHmmLschMzTwEynw3eH2ci3QWeLMc9Qb16PFgr31M5cLbBtwLJJO1a6gHXlj9w874Lg4XG_1D7Mnq6HFWmwnj2YDhtUfzmJ3aogipkF3_256cFN0LyhbnZpUHefFez9b4AI286YRV6TXYdXErw/s907/Greek_Ekmek_Kataifi_01.JPG" style="margin-left: 1em; margin-right: 1em;"><img alt="Greek Ekmek Kataifi using Custard Powder" border="0" data-original-height="907" data-original-width="680" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg319ciLfjSLBAX7NIojT8ORVm8FVJkWvo3ZvIbOufJpHmmLschMzTwEynw3eH2ci3QWeLMc9Qb16PFgr31M5cLbBtwLJJO1a6gHXlj9w874Lg4XG_1D7Mnq6HFWmwnj2YDhtUfzmJ3aogipkF3_256cFN0LyhbnZpUHefFez9b4AI286YRV6TXYdXErw/s16000/Greek_Ekmek_Kataifi_01.JPG" title="Greek Ekmek Kataifi using Custard Powder"></a></div><span></span><a href="https://www.butfirstchai.com/2022/07/greek-ekmek-kataifi-using-custard-powder.html#more"></a>Famidha Ashrafhttp://www.blogger.com/profile/01445286340952247735noreply@blogger.com0tag:blogger.com,1999:blog-1646694370656007962.post-3049800647332455742022-07-09T13:14:00.003+04:002022-07-26T11:41:12.280+04:00No-Churn Mango Ice Cream<div class="addthis_inline_share_toolbox"></div><script type="application/ld+json">{ "@context": "https://schema.org/", "@type": "Recipe", "name": "No-Churn Mango Ice Cream", "image": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDe3JFKCRICKXhtYFglyEbz0JmiWs9iHDJpfYnG4WaC0akdfiVp4wl1tcdhXY4zUaO5SCQeSJg_p2ZqcRBgXQ8AGI2tERg8uEV3JVJP1Eo6_xy1HOQPCxL6mydMp_1IZNi_gdq7HwocIoBoObGlo9tXwkc6mYWNJZaAUnczi0aYACpO8ZCpxBOGxhMMQ/s16000/No_churn_mango_ice_cream_01.JPG", "description": "This 3 ingredients no-churn mango ice cream recipe with fresh mangoes makes the best homemade ice cream that is smooth with intense mango flavour.", "keywords": "No-Churn Mango Ice Cream, No Churn Mango Ice Cream, mango ice cream recipe, homemade mango ice cream recipe, homemade no churn ice cream, ice cream recipe without maker,", "author": { "@type": "Person", "name": "Famidha Ashraf" }, "datePublished": "2022-07-09", "prepTime": "PT15M", "cookTime": "PT8M", "totalTime": "PT23M", "recipeCategory": "dessert", "recipeCuisine": "world", "recipeYield": "3", "nutrition": { "@type": "NutritionInformation", "calories": "" }, "recipeIngredient": [ "1 cup of ripe mango puree (2 medium-sized Alphonso mangoes)", "1/2 cup sweetened condensed milk", "1/2 cup heavy whipping cream", "a tiny pinch of turmeric for colour (optional)" ], "recipeInstructions": [{ "@type": "HowToStep", "name": "Reduce the Mango Puree", "text": "Heat the mango puree in a non-stick skillet over a medium-low flame stirring constantly until the puree reduces by half. This can take anywhere between 6 to 8 minutes. Switch off and transfer the reduced puree to a bowl and let it cool completely." },{ "@type": "HowToStep", "name": "Mix the condensed milk", "text": "Add the condensed milk to the mango puree bowl and whisk until combined. You may add a pinch of turmeric or yellow food colour at this stage." },{ "@type": "HowToStep", "name": "Whip the cream", "text": "Take another larger bowl and whisk the whipping cream to stiff peaks using a handheld electric whisk or stand mixer. Start on low to medium speed and increase to medium to high and whip for at least 3 to 4 minutes or until it can form stiff peaks." },{ "@type": "HowToStep", "name": "Fold the cream and puree", "text": "Gently fold the mango mixture into the whipped cream until lump free and with no traces of cream." },{ "@type": "HowToStep", "name": "Freeze the ice cream", "text": "Pour the ice cream mixture into a freezer-friendly container. Place a piece of baking paper or cling wrap touching the surface of the cream and close the container with a lid or more cling wrap. Freeze for 6 to 8 hours." },{ "@type": "HowToStep", "name": "Serve the mango ice cream", "text": "Remove the baking paper or cling wrap and let it stand on the counter for a few minutes to soften to a scoopable consistency. Use an ice cream scooper to scoop and serve!", "image": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg68jdd_RsIS2xhy2JrnsA2YL5EGgb42SkJnuTKNY7VFSdJaiuPzvK9RCmFaR5_EwppC4iqHCzjHyS5JJJJjPnDitXbKtKw8dMOabwLqpC7uQalVdIcOOGmhyS6qN2qUr8kdeNyHKw5XKvflShXBcjctMIWN-eMQaOUCwnlY9l8a76PDHSe1p7l2KVKlg/s16000/No_churn_mango_ice_cream_03.jpg" }] } </script><div style="text-align: justify;"><i>This 3 ingredient mango ice cream recipe with sweetened condensed milk makes the best homemade no-churn ice cream that is smooth with intense mango flavour. </i></div><div style="text-align: justify;"><br></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDe3JFKCRICKXhtYFglyEbz0JmiWs9iHDJpfYnG4WaC0akdfiVp4wl1tcdhXY4zUaO5SCQeSJg_p2ZqcRBgXQ8AGI2tERg8uEV3JVJP1Eo6_xy1HOQPCxL6mydMp_1IZNi_gdq7HwocIoBoObGlo9tXwkc6mYWNJZaAUnczi0aYACpO8ZCpxBOGxhMMQ/s907/No_churn_mango_ice_cream_01.JPG" style="margin-left: 1em; margin-right: 1em;"><img alt="No-Churn Mango Ice Cream scoops served in two dessertplates" border="0" data-original-height="907" data-original-width="680" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDe3JFKCRICKXhtYFglyEbz0JmiWs9iHDJpfYnG4WaC0akdfiVp4wl1tcdhXY4zUaO5SCQeSJg_p2ZqcRBgXQ8AGI2tERg8uEV3JVJP1Eo6_xy1HOQPCxL6mydMp_1IZNi_gdq7HwocIoBoObGlo9tXwkc6mYWNJZaAUnczi0aYACpO8ZCpxBOGxhMMQ/s16000/No_churn_mango_ice_cream_01.JPG" title="No-Churn Mango Ice Cream"></a></div><div style="text-align: justify;"><br></div><span></span><a href="https://www.butfirstchai.com/2022/07/no-churn-mango-ice-cream.html#more"></a>Famidha Ashrafhttp://www.blogger.com/profile/01445286340952247735noreply@blogger.com0tag:blogger.com,1999:blog-1646694370656007962.post-25009049861698810482022-07-03T17:36:00.035+04:002022-07-26T11:42:07.064+04:00Spaghetti & Meatballs in Fresh Marinara<div class="addthis_inline_share_toolbox"></div><script type="application/ld+json">{ "@context": "https://schema.org/", "@type": "Recipe", "name": "Spaghetti & Meatballs in Fresh Marinara", "image": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmX2amOgSRMxZ6RJNAc2x4lddrIBorYFtG0qlUUEFDRdrTxdVIB6W9BBEOO1-GT0Fiu8HGMeiOl53GRZhbOh2h26CEad4zlecqPSSbkWtgAlq47SduK4BiLC_BckxKc9gtnzihOxc6aMDg3TVfqi-wuqpRztqgElddpjcMve8N5KR0SdHCTEr5JCxpNA/s16000/Spaghetti_%20Meatballs_Fresh_Marinara_02.jpg", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5GR9cLQ-p5YTKgR8EzrN6_8tkYKcTOxZq9nYMKK-gq8-imy5o2-iILaHFZg6XKEEVF3ebnj9mTCrk65mwO42-DVyCOD3et3CNUyswL2e8KIaAUWNTZVEf9n9YGB0-zHuv0STR1W6-hXOevzz8SpEIQH1M7jiHM2B64SSIr_adPZP046Tite1qSCnCag/s16000/Spaghetti_%20Meatballs_Fresh_Marinara_06.jpg" ], "description": "Learn to make the best Italian-inspired meatballs cooked in fresh marinara sauce and served warm with spaghetti for a hearty and comforting dinner.", "keywords": "spaghetti and meatballs recipe, spaghetti recipe, meatballs recipe, marinara sauce recipe, fresh marinara sauce, fresh tomato sauce, Italian meatballs recipe,", "author": { "@type": "Person", "name": "Famidha Ashraf" }, "datePublished": "2022-07-03", "prepTime": "PT25M", "cookTime": "PT70M", "totalTime": "PT95M", "recipeCategory": "entree", "recipeCuisine": "American, Italian", "recipeYield": "3", "nutrition": { "@type": "NutritionInformation", "calories": "" }, "recipeIngredient": [ "2 slices of white bread, diced", "2 tablespoons milk", "1 medium-sized onion, grated", "2 garlic cloves, minced", "450gms to 550gms ground beef", "1 large egg", "1 teaspoon salt", "1 teaspoon freshly ground black pepper", "1 teaspoon Italian seasoning", "1 teaspoon chilli flakes", "1/4 cup freshly grated Parmigiano Reggiano", "1/4 cup chopped parsley", "2 to 4 tablespoons of olive oil to sear or bake", "1/4 cup olive oil", "4 cloves of garlic, smashed and peeled", "1 small onion, diced finely (optional, but recommended)", "1 teaspoon tomato paste (optional)", "500gms fresh ripe tomatoes", "Fresh basil or mint or oregano or thyme or marjoram", "Salt and pepper to taste", "water or reserved pasta water (if required to thin the sauce)", "200 to 250gms spaghetti, boiled and drained" ], "recipeInstructions": [{ "@type": "HowToStep", "name": "Prepare the meatballs mixture", "text": "In a bowl, mix the crumbled bread with milk and grated onion. Next, add the minced garlic, ground beef, egg, salt, pepper, Italian seasoning, chilli flakes, parmesan and parsley. Use a fork to mix the ingredients and then use your hands to combine the ingredients just until they are well distributed and the mixture comes together." },{ "@type": "HowToStep", "name": "Divide and shape meatballs", "text": "Divide the meat mixture into equal-sized meatballs using a measuring spoon or scooper and roll between your palm lightly to shape them into balls. I like small-sized meatballs so used 2 tablespoons for each meatball and roughly got around 18 to 25 meatballs. At this point, you may refrigerate or freeze the meatballs for later use." },{ "@type": "HowToStep", "name": "Sear and brown the meatballs", "text": "Heat olive oil in a heavy and wide-bottomed skillet over medium to high flame. Place a few meatballs and sear them by shaking the pan until browned on all sides, about 2 to 3 minutes. Shaking the skillet will help keep the meatballs in shape. At this point, we are only searing the meatballs to lock the flavour. So don't bother to cook through as they will sit in the sauce later to finish cooking. Transfer the meatballs to a plate and repeat with the rest of the meatballs. Remember not to overcrowd your pan but allow the meatballs space to move as they cook. Add more oil between batches if required. Don’t scrape out any bits of meat from the pan because we will continue to make the sauce in this pan." },{ "@type": "HowToStep", "name": "Prepare the fresh marinara", "text": "In the same skillet over medium heat, add the olive oil and minced garlic and let it sizzle until lightly browned. Next, add and saute the chopped onion until soft and golden. Now, add the tomato paste, if using, and chopped tomatoes along with some fresh or dry basil or mint and a pinch of salt and cook for about 15 to 20 minutes, stirring occasionally until the sauce thickens." },{ "@type": "HowToStep", "name": "Cook the meatballs in the sauce", "text": "Add meatballs to the marinara pan and bring this to a full boil. Partially cover with a lid to reduce the splatter. Reduce the flame to low and cook partially covered for 30 minutes, stirring the meatballs occasionally. Meanwhile, get your pasta ready." },{ "@type": "HowToStep", "name": "Cook spaghetti", "text": "Boil and drain the spaghetti as per the pack instruction. The general rule would be to boil 4 cups of water with 1 teaspoon of salt for every 100gms of spaghetti. Add the spaghetti only after the water comes to a full boil and continue to boil on high heat for 9 to 12 minutes or until fully cooked. Check if it is cooked through by cutting a piece. If you find a white dot in the centre, then it needs a few more minutes. Drain the spaghetti and add to the fresh marinara and meatballs sauce pot." },{ "@type": "HowToStep", "name": "Serve Spaghetti & Meatballs in Fresh Marinara", "text": "Toss gently to combine the pasta with sauce. Add a few more fresh basil or mint and cook on low to medium flame for a minute. Switch off and serve with an extra drizzle of olive oil and grated parmesan, if required." }] } </script><div style="text-align: left;"><div style="text-align: justify;">Italian-inspired tender and juicy meatballs made with ground beef cooked in a pot of freshly made marinara sauce are served warm with spaghetti for a simple, hearty and comforting dinner any time of the year. Sharing my best lessons to make the perfect meatballs that stay in shape and don't fall apart while cooking. </div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmX2amOgSRMxZ6RJNAc2x4lddrIBorYFtG0qlUUEFDRdrTxdVIB6W9BBEOO1-GT0Fiu8HGMeiOl53GRZhbOh2h26CEad4zlecqPSSbkWtgAlq47SduK4BiLC_BckxKc9gtnzihOxc6aMDg3TVfqi-wuqpRztqgElddpjcMve8N5KR0SdHCTEr5JCxpNA/s907/Spaghetti_%20Meatballs_Fresh_Marinara_02.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="Spaghetti & Meatballs in Fresh Marinara" border="0" data-original-height="907" data-original-width="680" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmX2amOgSRMxZ6RJNAc2x4lddrIBorYFtG0qlUUEFDRdrTxdVIB6W9BBEOO1-GT0Fiu8HGMeiOl53GRZhbOh2h26CEad4zlecqPSSbkWtgAlq47SduK4BiLC_BckxKc9gtnzihOxc6aMDg3TVfqi-wuqpRztqgElddpjcMve8N5KR0SdHCTEr5JCxpNA/s16000/Spaghetti_%20Meatballs_Fresh_Marinara_02.jpg" title="Spaghetti & Meatballs in Fresh Marinara"></a></div><br><div style="text-align: justify;"><span></span></div></div><a href="https://www.butfirstchai.com/2022/07/spaghetti-meatballs-in-fresh-marinara.html#more"></a>Famidha Ashrafhttp://www.blogger.com/profile/01445286340952247735noreply@blogger.com0tag:blogger.com,1999:blog-1646694370656007962.post-14749018891219345972022-06-08T17:04:00.014+04:002022-07-26T11:42:25.982+04:00Sweet Potato Black Bean Burger Patties<div class="addthis_inline_share_toolbox"></div><script type="application/ld+json">{ "@context": "https://schema.org/", "@type": "Recipe", "name": "Sweet Potato Black Bean Burger Patties", "image": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwIXuuKuP3s3eg9Uj3O3_7zeasIzwSuMjI7ppFobUskMBtqZnj-_V3rNq5tCfVLfhgI2l1BrJol2i6-qu8_JH8ACePmQduql3CKZywYmuyCJATpkODm26rSWX-MdqVqY1jmowP-sjXLnxTPJ53PybhlDq5EoeIHKBAHlmv147RGrYqAEMMZGJPPjzN9g/s16000/Sweet_Potato_Bean_Patties_05.JPG", "description": "Learn to make the Indian style sweet potato black bean veggie burger patties that are tender, hearty, delicious and flavour-packed with Indian spices.", "keywords": "sweet potato burger, black bean burger, sweet potato recipes, black bean recipes, sweet potato patties, black bean patties, veggie burger patties recipe,", "author": { "@type": "Person", "name": "Famidha Ashraf" }, "datePublished": "2022-06-08", "prepTime": "PT60M", "cookTime": "PT25M", "totalTime": "PT85M", "recipeCategory": "entree", "recipeCuisine": "World, American, Indian", "recipeYield": "6", "nutrition": { "@type": "NutritionInformation", "calories": "" }, "recipeIngredient": [ "500gms sweet potatoes, washed and skin scrubbed", "1 can (400g) black beans, rinsed and drained", "1 medium onion, diced finely", "2 teaspoon ginger garlic paste", "5 to 6 green chillies, finely chopped", "A handful of fresh coriander leaves, chopped", "1/2 teaspoon turmeric powder", "1 teaspoon cumin powder", "1 teaspoon coriander powder", "1/2 teaspoon red chilli powder", "1 teaspoon garam masala powder", "1 tablespoon olive oil or ghee", "3/4 cup oats, coarsely ground", "Salt to taste", "oil for cooking" ], "recipeInstructions": [{ "@type": "HowToStep", "name": "Prepare the sweet potatoes", "text": "Bake or boil or steam the sweet potatoes with skin until cooked through. Oven roasting method: Preheat the oven to 200 C. Halve the sweet potatoes horizontally. Rub them with olive oil and place cut side down on a lined baking tray. Bake the sweet potatoes until soft for about 30 minutes and set aside. Boiling method: Add the sweet potatoes into a large pot of water and Boil covered until tender. You can also pressure cook the sweet potatoes with skin on for 2 to 3 whistles. Steaming method: Bring water to a boil in a large pot. Place the steamer colander in the pot and put the sweet potatoes with skin in it. Cover the pot and allow steam until you can insert a knife without resistance, about 30 to 45 minutes depending on the thickness of the sweet potatoes. Using tongs, remove the sweet potatoes from the steamer basket and let rest for 5 minutes." },{ "@type": "HowToStep", "name": "Prepare the sweet potatoes", "text": "Peel and discard the skin while still warm and add them into a large mixing bowl." },{ "@type": "HowToStep", "name": "Prepare the black beans", "text": "Drain and rinse the canned black beans and let them sit in the colander until you have the rest ingredients ready to use. This will give the beans time to drain completely." },{ "@type": "HowToStep", "name": "Prepare the burger patties mixture", "text": "Roughly mash the sweet potatoes using a fork or a potato masher. Add the chopped red onions, green chillies, fresh coriander leaves, ginger-garlic paste, and the spice powders (turmeric, red chilli, coriander, cumin and garam masala)." },{ "@type": "HowToStep", "name": "Prepare the burger patties mixture", "text": "Add the drained black beans and salt to taste and mix everything thoroughly." },{ "@type": "HowToStep", "name": "Prepare the burger patties mixture", "text": "Start adding the ground oats until the mixture is no longer too wet but holds together when you shape a portion into a patty." },{ "@type": "HowToStep", "name": "Prepare the burger patties mixture", "text": "Cover and refrigerate the patty mixture for about 15 to 20 minutes to help the oats soak up any moisture." },{ "@type": "HowToStep", "name": "Shape the burger patties", "text": "Divide the mixture into 6 equal portions for standard burger buns. If making sliders, then make more portions as per your needs. You can use a measuring cup to make the patties uniform in size." },{ "@type": "HowToStep", "name": "Shape the burger patties", "text": "Lightly wet your hands with water or oil and shape the patties into a disc of the bun size. Place them on a greased tray and freeze for 20 minutes or until firm to touch." },{ "@type": "HowToStep", "name": "Cook the burger patties on a stove-top", "text": "Heat two to three tablespoons of olive oil in a thick bottomed pan." },{ "@type": "HowToStep", "name": "Cook the burger patties on a stove-top", "text": "Place 2 or 3 patties and cook on low to medium flame for 4 to 5 minutes. Tilt the pan and use a spoon to scoop some oil and spoon over the top of the patties. Do not flip until the patties are firm to turn." },{ "@type": "HowToStep", "name": "Cook the burger patties on a stove-top", "text": "Flip each patty carefully and let it roast for another 5 minutes. The patties are firm outside and tender inside." },{ "@type": "HowToStep", "name": "Cook the burger patties on a stove-top", "text": "Add more oil if required before placing the remaining patties. You may keep the remaining patties in the freezer until frozen completely before you can pack them in a ziplock for later use." },{ "@type": "HowToStep", "name": "Cook the burger patties on a stove-top", "text": "Remove the patties from the pan and start assembling your burgers. Serve immediately." }] } </script><div style="text-align: justify;"><i>These sweet potato black bean veggie burger patties are tender, hearty, delicious and highly satiating with irresistible Indian flavours. </i></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwIXuuKuP3s3eg9Uj3O3_7zeasIzwSuMjI7ppFobUskMBtqZnj-_V3rNq5tCfVLfhgI2l1BrJol2i6-qu8_JH8ACePmQduql3CKZywYmuyCJATpkODm26rSWX-MdqVqY1jmowP-sjXLnxTPJ53PybhlDq5EoeIHKBAHlmv147RGrYqAEMMZGJPPjzN9g/s907/Sweet_Potato_Bean_Patties_05.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="907" data-original-width="680" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwIXuuKuP3s3eg9Uj3O3_7zeasIzwSuMjI7ppFobUskMBtqZnj-_V3rNq5tCfVLfhgI2l1BrJol2i6-qu8_JH8ACePmQduql3CKZywYmuyCJATpkODm26rSWX-MdqVqY1jmowP-sjXLnxTPJ53PybhlDq5EoeIHKBAHlmv147RGrYqAEMMZGJPPjzN9g/s16000/Sweet_Potato_Bean_Patties_05.JPG" title="Sweet Potato Black Bean Burger Patties"></a></div><br><span></span><a href="https://www.butfirstchai.com/2022/06/sweet-potato-black-bean-burger-patties.html#more"></a>Famidha Ashrafhttp://www.blogger.com/profile/01445286340952247735noreply@blogger.com0tag:blogger.com,1999:blog-1646694370656007962.post-6120328005889392982022-05-27T14:12:00.008+04:002022-07-26T11:42:52.762+04:00Kerala style spicy masala egg puffs<div class="addthis_inline_share_toolbox"></div><script type="application/ld+json">{ "@context": "https://schema.org/", "@type": "Recipe", "name": "Kerala style spicy masala egg puffs", "image": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgomkpmdF0bXtbva0bGTMywji1xX9f4N-i5rKfllocLCOqNaOhsuR7-vJtlYq3oW-J0qubEYDYdLCm985a5NrAtoZqY8hW62NPWp_QgP9WfDkBBIeqP93MQ_IoPk9loNZJOvBOe1vGLrOxZi1i494nSK8WwTVhV0ZQsqFf8ZQUKZ5WOlB0X3tq2WbsulA/s16000/Kerala_Spicy_Egg_Puffs_04.jpg", "description": "Learn how to wrap, seal and bake Kerala bakery-style egg puffs that are made with hard-boiled eggs in a spicy onion masala and best served with chai.", "keywords": "how to make egg puffs, egg puffs recipe, kerala mutta pupps recipe, kerala egg puffs recipe, egg puff recipe, spicy egg masala recipe, tea time snack recipe,egg puffs recipe India style, ", "author": { "@type": "Person", "name": "Famidha Ashraf" }, "datePublished": "2022-05-27", "prepTime": "PT10M", "cookTime": "PT45M", "totalTime": "PT55M", "recipeCategory": "snack", "recipeCuisine": "Indian, Kerala, South Indian", "recipeYield": "6", "nutrition": { "@type": "NutritionInformation", "calories": "" }, "recipeIngredient": [ "2 tablespoons coconut oil", "1 teaspoon fennel seeds", "1 tablespoon chopped ginger", "a few curry leaves", "2 to 3 green chillies, chopped finely", "3 large red onions, sliced thinly", "1 teaspoon turmeric powder", "2 teaspoons Kashmiri red chilli powder", "1 teaspoon Malabar garam masala powder", "1 tablespoon ketchup", "1 teaspoon freshly ground pepper", "salt to taste", "3 hard-boiled eggs, halved", "6 puff pastry squares, thawed", "1 egg, whisked for brushing" ], "recipeInstructions": [{ "@type": "HowToStep", "name": "Prepare the filling", "text": "Heat coconut oil in a kadai or a skillet. Add the fennel seeds and let them sizzle. Add the finely chopped ginger, green chillies, and curry leaves, and saute for a minute. Next, add the sliced red onions with a pinch of salt and saute until golden. Reduce the flame to low, add the spice powders, and saute for a few minutes. Next, stir in the ketchup, ground pepper, and salt to taste. Switch off and keep aside to cool." },{ "@type": "HowToStep", "name": "Stuff the puff pastry", "text": "Line a baking tray with baking paper and place the thawed puff pastry squares leaving enough space between each. Divide the onion mixture and place it in the centre of each pastry square. Place the halved eggs cut side down diagonally (align with the corners of the square). Bring the opposite corners of the pastry together and seal by pressing lightly. Lightly stretch the four corners to shape like a petal (watch video)." },{ "@type": "HowToStep", "name": "Prepare to bake", "text": "Preheat the oven to 200℃ with the rack on level 3 or 4 or the top half. Prepare an egg wash by whisking an egg (or an egg yolk with a splash of milk) and brushing all over the sealed puffs. Place the baking tray in the preheated oven and bake for 20 to 25 minutes. If you find the puffs are pale, you may remove halfway and quickly brush the puff pastries again with egg wash and bake for the remaining time or until the egg puffs turn crispy and golden." },{ "@type": "HowToStep", "name": "Serve egg puffs", "text": "Remove from oven and let it cool for 5 to 10 minutes. Serve the Kerala style spicy masala egg puffs with chai and some ketchup." }] }, "video": { "@type": "VideoObject", "name": "How to wrap Kerala egg puffs", "description": "Showing how to wrap the puff pastry stuffed with boiled egg masala", "thumbnailUrl": "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgomkpmdF0bXtbva0bGTMywji1xX9f4N-i5rKfllocLCOqNaOhsuR7-vJtlYq3oW-J0qubEYDYdLCm985a5NrAtoZqY8hW62NPWp_QgP9WfDkBBIeqP93MQ_IoPk9loNZJOvBOe1vGLrOxZi1i494nSK8WwTVhV0ZQsqFf8ZQUKZ5WOlB0X3tq2WbsulA/s16000/Kerala_Spicy_Egg_Puffs_04.jpg", "uploadDate": "2022-03-27", "contentUrl": "https://www.instagram.com/reel/CeDqpfLgEnz/", "embedUrl": "https://www.instagram.com/reel/CeDqpfLgEnz/?utm_source=ig_embed&ig_rid=56b6caa7-f615-431e-9083-8d27dc7f18ad" } </script><p style="text-align: justify;"><i>Halved hard-boiled eggs nestled in spicy onion masala, wrapped in store-bought puff pastry squares, brushed with egg wash and baked to golden crispy and flaky egg puffs are best had with a hot cup of chai. </i></p><p style="text-align: justify;">Question for my fellow mallus - Did you ever catch yourself or your kins calling these mutta <i>pupps</i>?😁</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizT3YWBfDU9EeaN-5o6zkYBn6mxCFcTH09Rwa8OvZZHEZpHrWOlbNDXIsNH7WV124WuQmSxf1RibchggT8tEOCwLsxPESLmsRRObLRfqxvFreEsYgTBtQZB94xxOMB5yxqKIdvA7Paqbx9ocbSMVIFR1r_UhnrP1OHECQFYTsPt2BSK9QM4rx5tbUqMw/s907/Kerala_Spicy_Egg_Puffs_03b.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="egg puffs served with two cups of chai" border="0" data-original-height="680" data-original-width="907" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizT3YWBfDU9EeaN-5o6zkYBn6mxCFcTH09Rwa8OvZZHEZpHrWOlbNDXIsNH7WV124WuQmSxf1RibchggT8tEOCwLsxPESLmsRRObLRfqxvFreEsYgTBtQZB94xxOMB5yxqKIdvA7Paqbx9ocbSMVIFR1r_UhnrP1OHECQFYTsPt2BSK9QM4rx5tbUqMw/s16000/Kerala_Spicy_Egg_Puffs_03b.jpg" title="Kerala style spicy masala egg puffs"></a></div><br><span></span><a href="https://www.butfirstchai.com/2022/05/kerala-style-spicy-masala-egg-puffs.html#more"></a>Famidha Ashrafhttp://www.blogger.com/profile/01445286340952247735noreply@blogger.com0tag:blogger.com,1999:blog-1646694370656007962.post-44662312065861158262022-02-16T17:29:00.017+04:002022-07-26T11:43:22.370+04:00Oven baked raw Keema Naan<div class="addthis_inline_share_toolbox"></div><script type="application/ld+json">{ "@context": "https://schema.org/", "@type": "Recipe", "name": "Oven baked raw Keema Naan", "image": "https://blogger.googleusercontent.com/img/a/AVvXsEj12ZgtzPpkqNzFbP8GoIuUbLbxstFROLeJMdSx8kCp3LljiJdCvn6Muk9_xYwcobUy_g1c0kOCiLyOtw6uPd1xuFwJiZddHmhKweZaqC2lL67-FRhIKWVF7tsxvZvt8ZQO2GnVtoDFYgq7u4PMInKW0bey-iWtuXUJvS0mQCIT2BOtnwArIU9IfCu-Qg=s16000", "description": "Watch and learn how to make keema naan in the oven using homemade naan dough stuffed with spiced raw keema (minced meat) filling.", "keywords": "keema naan recipe, tandoori keema naan, keema naan recipe pakistani, keema naan recipe in oven, tandoori keema naan recipe, keema naan using yeast, keema naan ingredients, minced meat stuffed naan bread, ground beef stuffed naan bread recipe", "author": { "@type": "Person", "name": "Famidha Ashraf" }, "datePublished": "2022-02-16", "prepTime": "PT205M", "cookTime": "PT50M", "totalTime": "PT255M", "recipeCategory": "entree", "recipeCuisine": "Indian, Pakistani", "recipeYield": "5", "nutrition": { "@type": "NutritionInformation", "calories": "" }, "recipeIngredient": [ "3 cups flour (a mix of atta and plain flour)", "1 teaspoon sugar", "2 teaspoons instant yeast", "2 teaspoon salt", "3 tablespoons olive oil or any cooking oil", "1 large egg", "2 tablespoon yoghurt", "1 cup lukewarm water (approx)", "500gms keema aka minced meat (beef or lamb or mutton)", "1 medium-sized red onion, diced finely", "5 to 8 green chillies, slit and chopped finely", "Fistful of coriander leaves, chopped", "Fistful of mint leaves, chopped", "1 tablespoon ginger garlic paste", "1 tablespoon coriander seeds, toasted and crushed", "1 tablespoon cumin seeds, toasted and crushed", "1/4 teaspoon turmeric powder", "1 tablespoon red chilli flakes", "1 teaspoon garam masala", "Salt to taste", "Yoghurt to brush before baking", "Kalonji or nigella seeds to sprinkle on top", "Butter to brush after baking" ], "recipeInstructions": [{ "@type": "HowToStep", "name": "Prepare the naan dough", "text": "Take a large bowl, add flour, instant yeast, sugar, and salt, and mix thoroughly with a whisk. Make a well in the centre and pour in oil, egg and yoghurt. Stir and rub the mixture into the flour until it resembles crumbs. Stir in lukewarm water and use a wooden spoon or rubber spatula to mix until it starts to form a dough that comes away from the side of the bowl. Dust your palms with flour and also sprinkle some on the work surface or in the same bowl and start kneading the dough. Keep a timer for 8 to 10 minutes and knead until smooth but so don't use more flour while kneading." },{ "@type": "HowToStep", "name": "Prep the dough for rising", "text": "Grease a large bowl with some olive oil all over. Place the dough in and turn over to coat the dough entirely with oil. Cover with cloth or lid and place in a warm place for 1 - 2 hours or until it doubles in size." },{ "@type": "HowToStep", "name": "Prepare the raw keema filling", "text": "(You may use a mini chopper to chop the onions, green chillies, and fresh herbs together.) Take a large bowl and add the minced meat, chopped red onion, green chillies, coriander and mint leaves, ginger garlic paste. toasted and crushed cumin and coriander seeds, turmeric powder, chilli flakes, garam masala and salt to taste. Mix thoroughly using hands and keep refrigerated until needed." },{ "@type": "HowToStep", "name": "Make stuffed keema naan balls", "text": "Once the dough is doubled in size, punch down and divide the dough into 5 equal balls. Divide the minced meat mixture also into 5 equal parts. Take a dough ball and spread using hands or rolling pin to palm size. Place a meatball in the centre and seal by lifting the dough and pinching to seal as you go around ensuring the meat mixture is completely sealed. Keep aside covered with a kitchen towel and repeat with the rest of the dough and meatballs.", "image": "https://blogger.googleusercontent.com/img/a/AVvXsEgGlZ4xJbxk3i_duzLEn6po7pDJCoy1M0K5ELePUKTglhi26vWkJ6AtnZahOPL-k9VDzwF2686D5qFtp5qs8iSNmI2mqYuUW_MMl_2X_qE7q5OjPIhGUE_q-Urw800c8ELFqMf1rSVt7Jx0Y4hZfkRehtfzEwHBEadjnDVHXqY0LT359v9iDpZ6re2XdQ=w640-h512" },{ "@type": "HowToStep", "name": "Shape the keema naans", "text": "Preheat the oven to 200C. Line a baking tray with foil or baking paper. Place a cast iron or thick bottomed pan on the stove on a medium flame. Take a stuffed dough ball and use your hands or a rolling pin to spread the dough. Form a border wall by keeping the edge thicker than the centre. Use your fingers to make dents all over naan to prevent it from rising while in the oven. (with hindsight the shape really doesn't matter but don't skip the dents.)", "image": "https://blogger.googleusercontent.com/img/a/AVvXsEjdO4O4kmTFXtn0_ZwOOKuofShslc9fUjez2CkQmqCYpK4KNcc-yvZlH85IqwYhXjFsTwzYX-1zKTMYFXnia_OYbmobbvhBrEjqiIP3YnAd0YRTpM_7bDWJT5wvXQnqQq_WWBvdGFSXMoqTNUf0VhF_WA4M8dEXdTJTDBkM3ep3dufr61fDmXNzypwgzw=w640-h512" },{ "@type": "HowToStep", "name": "Bake the keema naans", "text": "Place the naan on the hot tawa and let it cook until the bottom crust starts browning. Take this time to shape your next keema naan. Remove the naan from tawa and place it on the baking sheet lined with foil or parchment paper. Brush the naan with some yoghurt and sprinkle some nigella (kalonji) seeds. Repeat this with as many naans the tray can hold. I could make 3 at a time. And then bake the keema naans in the preheated oven on level 2 for 18 to 20 mins or until the top is browned." },{ "@type": "HowToStep", "name": "Serve keema naan", "text": "As soon as you take it out of the oven, brush them with butter. Let it rest for a few minutes before you take a bite. Serve with labneh and mint chutney.", "image": "https://blogger.googleusercontent.com/img/a/AVvXsEjPDfMbWnhaPN1F0zS03bsnbRuzwXVI_5K5gBpF3qD8Q-QNRXeHvAaG1mx11a1oYug9lofw8_lOgLI0X-LIrhZjgkBM3b6j3QCTqxSyA9_srjsVKJ3jvA0uMqv5VFJjxjilZuC57MB5Q77qHxBvHTfGdF_FRgc4vmU-9JXZPi7FzRGpA4wYix_9iDXjQQ=s16000" }] } </script><div style="text-align: justify;">Keema naan with homemade yeasted dough stuffed with a spicy raw minced meat filling, toasted on a tawa, brushed with yoghurt, sprinkled with nigella seeds and then lastly, baked in a hot oven. This recipe makes 5 hearty keema naan that 2 hungry humans can eat for lunch or dinner. You may serve it with yoghurt, mint chutney or any curry but we prefer to eat as is like a pizza while watching Netflix. Reel video included. </div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEj12ZgtzPpkqNzFbP8GoIuUbLbxstFROLeJMdSx8kCp3LljiJdCvn6Muk9_xYwcobUy_g1c0kOCiLyOtw6uPd1xuFwJiZddHmhKweZaqC2lL67-FRhIKWVF7tsxvZvt8ZQO2GnVtoDFYgq7u4PMInKW0bey-iWtuXUJvS0mQCIT2BOtnwArIU9IfCu-Qg=s907" style="margin-left: 1em; margin-right: 1em;"><img alt="keema naans served with yoghurt." border="0" data-original-height="907" data-original-width="680" src="https://blogger.googleusercontent.com/img/a/AVvXsEj12ZgtzPpkqNzFbP8GoIuUbLbxstFROLeJMdSx8kCp3LljiJdCvn6Muk9_xYwcobUy_g1c0kOCiLyOtw6uPd1xuFwJiZddHmhKweZaqC2lL67-FRhIKWVF7tsxvZvt8ZQO2GnVtoDFYgq7u4PMInKW0bey-iWtuXUJvS0mQCIT2BOtnwArIU9IfCu-Qg=s16000" title="Oven baked raw Keema Naan"></a></div><div style="text-align: justify;"><br></div><div style="text-align: justify;"><span></span></div><a href="https://www.butfirstchai.com/2022/02/oven-baked-raw-keema-naan.html#more"></a>Famidha Ashrafhttp://www.blogger.com/profile/01445286340952247735noreply@blogger.com3tag:blogger.com,1999:blog-1646694370656007962.post-24152940828441254032022-02-02T09:30:00.004+04:002022-07-26T11:43:42.064+04:00Kara Pori | Murmura | Spicy Puffed Rice Snack<div class="addthis_inline_share_toolbox"></div><script type="application/ld+json">{ "@context": "https://schema.org/", "@type": "Recipe", "name": "Kara Pori | Murmura | Spicy Puffed Rice Snack", "image": "https://blogger.googleusercontent.com/img/a/AVvXsEjQAMWyPS0nPCjUIj0sS_zkD2RPdO94OJiaoajH2M8Box2yoEOG2oyAotFtFaU5J6nlUfJ3H6n93Fh3LwLu9luaCX9Cwl1Wke8oZk8FwBFalXBtL4tmsBlCE5i3YQXS3IUho_GHOBnks8jSRLVBRXhviSAZvlS32Z7nrTa6xbTxDqThzfpi9HBEv8jYvA=s16000", "description": "Learn how to make Kara Pori (Murmura), a spicy puffed rice evening chai time snack that is filled with peanuts and flavoured with garlic and turmeric.", "keywords": "kara pori recipe, murmura recipe, puffed rice recipes, spicy puffed rice, savoury indian snacks,", "author": { "@type": "Person", "name": "Famidha Ashraf" }, "datePublished": "2022-02-02", "prepTime": "PT5M", "cookTime": "PT10M", "totalTime": "PT15M", "recipeCategory": "snack", "recipeCuisine": "South Indian, Indian", "recipeYield": "3", "nutrition": { "@type": "NutritionInformation", "calories": "" }, "recipeIngredient": [ "2 tablespoons coconut oil or ghee", "1/4 cup peanuts", "2 tablespoons pottukadalai (roasted chana dal)", "1 teaspoon mustard seeds (optional)", "1 dried red chilli (optional)", "1 sprig of curry leaves", "2 to 3 garlic cloves, sliced thinly lengthwise", "1/4 teaspoon turmeric powder", "1/2 teaspoon red chilli powder or sambar powder", "3 cups of puffed rice (Pori aka murmura)", "Salt to taste" ], "recipeInstructions": [{ "@type": "HowToStep", "text": "Heat coconut oil in a thick bottomed kadai on a medium flame.", "image": "https://blogger.googleusercontent.com/img/a/AVvXsEi47h3b24Wsxin0HybllYNMlblEKk1fpev_pxwQW7215c5SYP9i5Q0JVxkDx5lKeCqfTk3WHpFt19s-HXCxQnlGCe8JzizcVm0gTthvt0h25mCHYCFsGAFNVwnuZ1TARP51Xr5KT38IEZOsuHjFBPtknWgCW7RYE4ZV2TMUgDd6Rc1iGWBrkPZgVM8F5Q=w640-h480" },{ "@type": "HowToStep", "text": "Add the peanuts and fry until you hear a popping sound. Next, add the roasted chana dal (pottukadalai) and fry until they turn golden. Reduce the flame to low and move the contents to one side of the pan.", "image": "https://blogger.googleusercontent.com/img/a/AVvXsEhCknbmTKSujnXTPnRM4HSXnXaS0KrSUOjZjr1V8_lo5jdI6i86nCaXgk__SLcXiDaHhVkuiJjnOefegMooAU07RZj_PsSJQv6SMbDBVmXF0lZXWnsPPPHIYBqCs34m843sorc1llfUlye8o7tPXmeNvLRqWqFwEyziPa1nHLR1ifC5Ebjd9RUYUSXbzA=w640-h480" },{ "@type": "HowToStep", "text": "Add mustard seeds (if using), dried red chilli (if using), curry leaves and garlic. Saute until the seeds splutter and garlic slices turn golden.", "image": "https://blogger.googleusercontent.com/img/a/AVvXsEgs8gH29XxCT5rjkwHFM7fu1xm3Zk5Lp7kCCjXA3osCrknNDjxQzT9D7IhJW543cezsqoJq3c601-n_M8rHrUAjPm4zLn_g-TKxKveFL4un58wMvArJ26Yl7iikrDCKCErGlKS0MmXSraRRWif1OQI9chYX3E-wQeuxVa8E2LqtB-Uub_WRW1bDU2f6zQ=w640-h480" },{ "@type": "HowToStep", "text": "If the pan is really hot, you may switch off and cook on residue heat. Else make sure the flame is really low. This is to ensure the spice powders don't get burnt. Stir in the turmeric powder and red chilli powder or sambar powder.", "image": "https://blogger.googleusercontent.com/img/a/AVvXsEjOAc5lUUXqM8YGtEFb7QDNmhDZBaN1nQglseSjcmEP91_SXxB4oQKlsLxwYoYqN04cc0ZQW2e7oFkjLOiSv2H2Azx91XE4unFrz8RmHN9o_LceOZzpN-ojSPsTEYd3HY4WltbrtjCO0cAxAkjFcTunL4EG_DwA_BEYGRh-xfIARSO34--079LlsHU8ww=w640-h480" },{ "@type": "HowToStep", "text": "Lastly, fold in the puffed rice (pori/ murmura) with a pinch of salt. Mix until all the puffed rice is coated with the spice.", "image": "https://blogger.googleusercontent.com/img/a/AVvXsEgUj5coEbQFOhPBqsa94eIxjVCvrlJOfADHk4Rsv2h4-jeQAeCDVrf7XhyxjWLgPXuV68jpQcrgG-DD_6AX2t3RJQ375IIj7tXe7ctDkaCH225zONunIjVmcO6_jiVD37e3QXKXm6Sgishg2cD48u1X-bzsVqO86XqdwwEYHqrQ9pgUft-Tp5mXA1nnWg=w640-h480" },{ "@type": "HowToStep", "text": "Switch off and transfer the content into a large bowl to cool. Store in an airtight container and serve with evening chai.", "image": "https://blogger.googleusercontent.com/img/a/AVvXsEiQ7_tF3tLMiT50oLf1JE0NOUc60NkjNf01N2WCVbeV3peaJTRWlEcVXYV5KDx0lyABAuJcrd4rRuXmCDRDdmWI7gRJpgykIWS9X4eVAMUJVpefT8m2PMe_Xb2YUQCuOOI_0UaDMiUK_qTlXNAXNQElaCtfcTcvSzJ05HkV566swnodzTZdcCpiTnpjEQ=s16000" }] } </script><div style="text-align: justify;"><i>Kara Pori aka Murmura, a spicy puffed rice snack recipe filled with peanuts and flavoured with garlic and turmeric is best served with evening chai. </i></div><div style="text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjQAMWyPS0nPCjUIj0sS_zkD2RPdO94OJiaoajH2M8Box2yoEOG2oyAotFtFaU5J6nlUfJ3H6n93Fh3LwLu9luaCX9Cwl1Wke8oZk8FwBFalXBtL4tmsBlCE5i3YQXS3IUho_GHOBnks8jSRLVBRXhviSAZvlS32Z7nrTa6xbTxDqThzfpi9HBEv8jYvA=s907" style="margin-left: 1em; margin-right: 1em;"><img alt="spicy puffed rice in a bowl." border="0" data-original-height="907" data-original-width="680" src="https://blogger.googleusercontent.com/img/a/AVvXsEjQAMWyPS0nPCjUIj0sS_zkD2RPdO94OJiaoajH2M8Box2yoEOG2oyAotFtFaU5J6nlUfJ3H6n93Fh3LwLu9luaCX9Cwl1Wke8oZk8FwBFalXBtL4tmsBlCE5i3YQXS3IUho_GHOBnks8jSRLVBRXhviSAZvlS32Z7nrTa6xbTxDqThzfpi9HBEv8jYvA=s16000" title="Kara Pori | Murmura | Spicy Puffed Rice Snack"></a></div></div><div style="text-align: justify;"><br></div><div style="text-align: justify;"><span></span></div><a href="https://www.butfirstchai.com/2022/02/kara-pori-murmura-spicy-puffed-rice.html#more"></a>Famidha Ashrafhttp://www.blogger.com/profile/01445286340952247735noreply@blogger.com0tag:blogger.com,1999:blog-1646694370656007962.post-22151787264969752832022-01-20T09:19:00.006+04:002022-07-26T11:44:07.619+04:00Batheetha Granola made with Date Syrup <div class="addthis_inline_share_toolbox"></div><script type="application/ld+json">{ "@context": "https://schema.org/", "@type": "Recipe", "name": "Batheetha Granola made with Date Syrup", "image": "https://blogger.googleusercontent.com/img/a/AVvXsEg9J7JzQHch0bILmCJrhqtEh5LHo3cyy8IxsNcRhs7jqbKSZhCGTg5bAyQ9v2JQ2VeIdV5uaGRUMuULCooF-uqx-arXh_9UnM21jmJL8No8ng_HDCP42VOvBG55xkgn_KceFwx7amTehrIHz7jM2svHlut1AEBHbgrma43dFwk80MRG97nSOh7aAUnMRw=s16000", "description": "Crunchy granola made with dates syrup and flavoured with ground ginger and cardamom to bring the traditional Emirati Batheetha in your breakfast bowl.", "keywords": "batheeth, dates granola, date syrup granola, date syrup recipes, healthy granola recipe", "author": { "@type": "Person", "name": "Famidha Ashraf" }, "datePublished": "2022-01-20", "prepTime": "PT10M", "cookTime": "PT35M", "totalTime": "PT40M", "recipeCategory": "dessert", "recipeCuisine": "World", "recipeYield": "10", "nutrition": { "@type": "NutritionInformation", "calories": "" }, "recipeIngredient": [ "3 cups rolled oats", "1 cup almonds or cashews", "1 and 1/2 teaspoon ground cardamom", "1 and 1/2 teaspoon ground ginger", "a pinch of salt", "1/3 cup date syrup", "1/4 cup extra virgin olive oil or coconut oil", "1 egg white", "1/4 cup seeds (sesame, pumpkin seeds, etc.)", "1/2 cup dried fruits (raisins, cranberries, apricots, etc.)" ], "recipeInstructions": [{ "@type": "HowToStep", "text": "Preheat the oven to 150℃ and line a large sheet pan with parchment/baking paper." },{ "@type": "HowToStep", "text": "In a large mixing bowl, combine the oats, nuts, salt, ground cardamom and ground ginger." },{ "@type": "HowToStep", "text": "In another smaller bowl, whisk the date syrup, egg white and oil or butter until combined. Stir this into the oats mixture and fold until well coated. Transfer the mixture onto the lined sheet pan and use a spoon to spread them in an even layer." },{ "@type": "HowToStep", "text": "Bake for 30 to 40 minutes, stirring halfway and until the granola is golden. Keep an eye on them as they can easily go from baked to burnt. Remove the pan from the oven and let it cool completely. The granola will start to crisp up only as it cools. So do not wait for it to crisp in the oven, then it will be burnt." },{ "@type": "HowToStep", "text": "Stir in the seeds and dried fruits, if using only after the granola mixture is completely cooled. I stirred in a few chopped pistachios and dried rose petals to add a pop of colour." },{ "@type": "HowToStep", "text": "Store the granola in an airtight container at room temperature for 1 to 2 weeks, or keep it in the freezer for longer shelf life. Serve as is or with yoghurt.", "image": "https://blogger.googleusercontent.com/img/a/AVvXsEgDdFzttjatnEAbWpgCDNxCrVMiNSxw5D7iAE0NWYDSTJTrtNWu4EzsXbY683ohIbUndqdktZ-MnhcvIovFTllKMsiRssmSGOwnPyQ-cubmME7wFBSbNh5Dupch3XmGyUbMvNLcMdoq6SFnF75DbJUP2LgzlcpIYnoa1zrfeGZv1DJbqcSsdzXg_zhUnA=s16000" }] } </script><div style="text-align: left;"><div style="text-align: justify;"><i>Crunchy granola made with dates syrup and flavoured with ground ginger and cardamom to bring the traditional Emirati Batheetha to your breakfast bowl. Of course, the other usual granola suspects will show up too! You guessed it, the nuts, seeds, dried fruits, etc! </i></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEg9J7JzQHch0bILmCJrhqtEh5LHo3cyy8IxsNcRhs7jqbKSZhCGTg5bAyQ9v2JQ2VeIdV5uaGRUMuULCooF-uqx-arXh_9UnM21jmJL8No8ng_HDCP42VOvBG55xkgn_KceFwx7amTehrIHz7jM2svHlut1AEBHbgrma43dFwk80MRG97nSOh7aAUnMRw=s907" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="907" data-original-width="680" src="https://blogger.googleusercontent.com/img/a/AVvXsEg9J7JzQHch0bILmCJrhqtEh5LHo3cyy8IxsNcRhs7jqbKSZhCGTg5bAyQ9v2JQ2VeIdV5uaGRUMuULCooF-uqx-arXh_9UnM21jmJL8No8ng_HDCP42VOvBG55xkgn_KceFwx7amTehrIHz7jM2svHlut1AEBHbgrma43dFwk80MRG97nSOh7aAUnMRw=s16000" title="Batheetha Granola made with Date Syrup"></a></div><div style="text-align: justify;"><br></div><div style="text-align: justify;"><span></span></div></div><a href="https://www.butfirstchai.com/2022/01/batheetha-granola-made-with-date-syrup.html#more"></a>Famidha Ashrafhttp://www.blogger.com/profile/01445286340952247735noreply@blogger.com1tag:blogger.com,1999:blog-1646694370656007962.post-58693386982114471952021-12-28T14:44:00.008+04:002022-06-24T21:41:17.892+04:00Most Popular Recipes 2021<div style="text-align: justify;">As we wrap up 2021, let me share with you the 10 most popular recipes on But First Chai since the start of this blog. </div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhSP5q4Ope9VOt5p3Eq119NYwyhpB5C14DchBwUnqDc68MgW9bY3iz6wzU8FfikokdRm6hh6VEeYmftDeKU_k_iIZsXtZew0aYtJyoQ0v6fj0dcIRl2_SFDuz12KKA4SY9pVR6AxsHYDvlIBuy2YLDnmJhGZewq5xdRU5LvoeHX6RbK-t0RlVBS8f8KMQ=s1102" style="margin-left: 1em; margin-right: 1em;"><img alt="Most Popular Recipes 2021" border="0" data-original-height="1102" data-original-width="735" height="640" src="https://blogger.googleusercontent.com/img/a/AVvXsEhSP5q4Ope9VOt5p3Eq119NYwyhpB5C14DchBwUnqDc68MgW9bY3iz6wzU8FfikokdRm6hh6VEeYmftDeKU_k_iIZsXtZew0aYtJyoQ0v6fj0dcIRl2_SFDuz12KKA4SY9pVR6AxsHYDvlIBuy2YLDnmJhGZewq5xdRU5LvoeHX6RbK-t0RlVBS8f8KMQ=w426-h640" title="Most Popular Recipes 2021" width="426"></a></div><span></span><a href="https://www.butfirstchai.com/2021/12/most-popular-recipes-2021.html#more"></a>Famidha Ashrafhttp://www.blogger.com/profile/01445286340952247735noreply@blogger.com0tag:blogger.com,1999:blog-1646694370656007962.post-50529955071889635422021-12-15T22:01:00.004+04:002022-09-12T10:58:41.064+04:00Korean Street Toast | Gilgeori Toast<div class="addthis_inline_share_toolbox"></div><script type="application/ld+json">{ "@context": "https://schema.org/", "@type": "Recipe", "name": "Korean Street Toast (Gilgeori Toast)", "image": "https://lh3.googleusercontent.com/-20whpCRQIq4/YbjBxs22-tI/AAAAAAAAVy0/-pfWqtLRmVYs4j3VwsT1CVq6MHhFDcJWwCNcBGAsYHQ/s16000/korean_street_toast_11.JPG", "description": "Korean street toast has cabbage and carrot filled egg omelette sandwiched with butter toasted bread with a generous spread of sugar, mayo and ketchup.", "keywords": "korean street toast recipe, lunch box ideas, street food, egg recipes, egg and veggie korean Gilgeori toast, street toast recipe, egg sandwich, korean sandwich recipe", "author": { "@type": "Person", "name": "Famidha Ashraf" }, "datePublished": "2021-12-15", "prepTime": "PT15M", "cookTime": "PT25M", "totalTime": "PT40M", "recipeCategory": "entree", "recipeCuisine": "Korean, East Asian, Asian", "recipeYield": "4", "nutrition": { "@type": "NutritionInformation", "calories": "" }, "recipeIngredient": [ "250g thinly sliced cabbage leaves (chiffonade)", "50g thinly cut carrot (julienned)", "1 small-sized red onion, sliced thinly", "2 spring onion, chopped", "Freshly ground black pepper to taste", "2 large or medium eggs", "2 green chillies, chopped finely (optional)", "Salt and pepper to taste", "5 tablespoons butter", "6 to 8 bread slices", "1 teaspoon sugar for each sandwich", "ketchup to taste", "mayonnaise to taste" ], "recipeInstructions": [{ "@type": "HowToStep", "name": "Prepare the egg-veg mixture", "text": "Combine the prepped cabbage, carrot, onion, spring onion, and salt in a large bowl. Squish and mix the veggies with your hands to soften them. Next, add in the eggs, green chillies or chilli flakes and season with salt and pepper. Use a fork to mix everything just to combine. Don't have to over whisk.", "image": "https://lh3.googleusercontent.com/-7zFr9e61kiA/Ybi-KNKUtVI/AAAAAAAAVyA/OEN8lA2VBrIDu4NJVaAnXOoXxvIoPuLxwCNcBGAsYHQ/w640-h640/korean_street_toast_02.JPG" },{ "@type": "HowToStep", "name": "Toast the bread slices", "text": "Heat a skillet over low-medium heat. Rub a stick of butter generously to grease the pan evenly. Add the bread slices and toss to make sure both sides are well buttered. Toast the bread slices until both sides are golden brown and a little crispy. Rub more butter as required to toast the bread evenly. Remove the toasted slices to a plate.", "image": "https://lh3.googleusercontent.com/-tquTG69d2ew/Ybi-kzvCh7I/AAAAAAAAVyI/mtgv7L3sNZ4T8JLALVke9qSAgM_QJY4hACNcBGAsYHQ/w640-h480/korean_street_toast_03.JPG" },{ "@type": "HowToStep", "name": "Cook and shape the egg-veg omelette", "text": "Wipe any bread crumbs off the pan and once again grease with butter by rubbing the butter all over the pan. Depending on the size of your bread slice, pour enough of the egg mixture and shape it roughly into the size of your toast. The patty should be at least an inch thick. Use the edge of a spatula to keep pushing back the runny egg while simultaneously giving the omelette a shape. Cook for 2 to 3 minutes until it firms and holds the shape. Once the cabbage-egg mix becomes firm, flip and cook the opposite side for another 2 to 3 minutes with more butter if required. Cook until both sides of the egg-veg omelette is golden brown and crispy. You may place a bread slice on the pan as a guide to shape the egg mixture.", "image": "https://blogger.googleusercontent.com/img/a/AVvXsEhOTwxsrLeZtixTIGBnDDjrkRC1EzKOOpZpCX-RnJ6mIFoXQ6Pn9cgWbaK60zqV2UQ1yOpIj1gET9akxWDnPm-Bckx7Ec9C1vxN2SAHKX48zqb9AT7irRdDBA5V64LKpPrVzMn9L-gQeurzblYLXYRBxC-MfODTRwCDM5cra7URhIrmvmE3rzvdSWSu-A=w640-h480" },{ "@type": "HowToStep", "name": "Assemble the Korean street toast", "text": "Place the toasted bread slices on the board or a large plate. If you want to add cheese, add them before you place the shaped omelette. Place the warm cabbage patties on the toasted bread slice. The warmth is enough to melt the cheese. Sprinkle sugar generously all over the patty and then squeeze lots of ketchup and mayonnaise over the sugar. Place another toasted bread slice to make it a sandwich. Serve immediately.", "image": "https://lh3.googleusercontent.com/-O_LUUtDwNBM/Ybi_bxlP2CI/AAAAAAAAVyo/lvmpH3c3w_EXnrULzKNgLzg7rNgZKogsgCNcBGAsYHQ/s16000/korean_street_toast_08.JPG" }] } </script><div style="text-align: left;"><div style="text-align: justify;"><i>Korean street toast recipe has cabbage and carrot-filled egg omelette sandwiched with butter-toasted bread with a generous spread of sugar, mayo and ketchup. Sounds simple but you will be surprised how delicious it is... I have not been able to stop making them. You must have noticed on my Insta stories! </i>😁</div><div style="text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><a href="https://lh3.googleusercontent.com/-20whpCRQIq4/YbjBxs22-tI/AAAAAAAAVy0/-pfWqtLRmVYs4j3VwsT1CVq6MHhFDcJWwCNcBGAsYHQ/korean_street_toast_11.JPG" style="margin-left: 1em; margin-right: 1em;"><img alt="Korean Street Toast (Gilgeori Toast)" data-original-height="680" data-original-width="907" src="https://lh3.googleusercontent.com/-20whpCRQIq4/YbjBxs22-tI/AAAAAAAAVy0/-pfWqtLRmVYs4j3VwsT1CVq6MHhFDcJWwCNcBGAsYHQ/s16000/korean_street_toast_11.JPG" title="Korean Street Toast (Gilgeori Toast)"></a></div></div><span></span><div style="text-align: justify;"><br></div><div style="text-align: justify;">If you ever tried making Korean street toast and weren't too happy because you couldn't keep the egg-veg mixture in the shape or had a hard time trying to stop the "liquid" from running out of the cabbage... you should read this post where I have tried to explain how to your Korean street toast game better. </div><span></span></div><a href="https://www.butfirstchai.com/2021/12/korean-street-toast-gilgeori-toast.html#more"></a>Famidha Ashrafhttp://www.blogger.com/profile/01445286340952247735noreply@blogger.com0tag:blogger.com,1999:blog-1646694370656007962.post-24548081323532201172021-11-26T21:00:00.002+04:002022-07-26T11:44:50.864+04:00Bulbul Yuvasi Baklava (Nightingale Nest)<div class="addthis_inline_share_toolbox"></div><script type="application/ld+json">{ "@context": "https://schema.org/", "@type": "Recipe", "name": "Bulbul Yuvasi Baklava (Nightingale Nest)", "image": "https://1.bp.blogspot.com/-bX7p4OgnZLU/YaCXDZuvMKI/AAAAAAAAVws/1_RDIqVtoXMpDORsDhYJnh6RKDuak0r6QCLcBGAsYHQ/s16000/Bulbul_Yuvasi_baklava_10.JPG", "description": "Call it a nightingale nest or bracelet, these are light and crispy bite-sized baklavas that are easily addictive. Bulbul Yuvasi can be filled with your favourite nuts or chocolate or spreads. They look so pretty that you would think it is tricky to make, but trust me - these are so easy to shape and bake.", "keywords": "Bülbül Yuvası, Nightingale Nest baklava, Bülbül Yuvası bird's nest baklava recipe, bulbul yuvasi recipe, concertina baklava, asawer el sit baklava recipe, Accordion baklava, arabic sweets, filo pastry recipes, filo dough uses,", "author": { "@type": "Person", "name": "Famidha Ashraf" }, "datePublished": "2021-11-26", "prepTime": "PT40M", "cookTime": "PT30M", "totalTime": "PT70M", "recipeCategory": "dessert", "recipeCuisine": "Middle Eastern, Turkish, Arabic", "recipeYield": "50", "nutrition": { "@type": "NutritionInformation", "calories": "" }, "recipeIngredient": [ "1 cup of sugar", "1/2 cup water", "1 cardamom", "a squeeze of lemon", "1/4 teaspoon rose water", "1/4 teaspoon orange blossom water (optional)", "500g pack filo thin pastry leaves, thawed as per pack instructions", "1/2 cup melted ghee", "1 cup of finely chopped nuts of choice" ], "recipeInstructions": [{ "@type": "HowToStep", "name": "Prepare the sugar syrup", "text": "Add the sugar, water, lemon juice and cardamom to a deep saucepot and bring to boil. Do not stir this at any point. Let it boil until all the sugar dissolves." },{ "@type": "HowToStep", "name": "Prepare the sugar syrup", "text": "Reduce the flame to low and let it simmer for 5 to 8 minutes." },{ "@type": "HowToStep", "name": "Prepare the sugar syrup", "text": "Switch off and stir in the rose water and orange blossom water, if using." },{ "@type": "HowToStep", "name": "Prepare the sugar syrup", "text": "Transfer the syrup into a mug to cool completely. You may make this a day ahead and refrigerate.", "image": "https://1.bp.blogspot.com/-BTwr7qiX65A/XvW3zf76exI/AAAAAAAATFU/IVsx56okp14pwWxrQfTdqqQ-65HCbBG2gCK4BGAsYHg/w400-h300/Cream_Kunafa_01.jpg" },{ "@type": "HowToStep", "name": "Shape the nightingale's nest baklava", "text": "Open the filo pastry pack and lay the stack flat on the work surface. Use a sharp knife to cut the stack into four equal parts. That is... cut in half and then cut each half into halves. Keep the sheets covered with a lightly damp cloth or kitchen towel to prevent them from drying and breaking. Work on one single sheet at a time and keep the rest well covered. Have a rimmed baking tray ready to place the shaped baklavas.", "image": "https://1.bp.blogspot.com/-A_7SDZ4ik8g/YaCVJ6M3dBI/AAAAAAAAVvw/M14bDR8vrtkiIHKNUUARuQLTbIv0RNIvgCLcBGAsYHQ/w640-h480/Bulbul_Yuvasi_baklava_01.JPG" },{ "@type": "HowToStep", "name": "Shape the nightingale's nest baklava", "text": "Place a filo sheet on the working surface. Brush it lightly with melted ghee. Now, place a thin rod similar to wooden skewers, chopstick, pencil, straw, etc. at the end close to you. Bring an end portion of the sheet over the rod to wrap it and then start rolling the filo loosely making sure to stop an inch away from the other end. (this excess will form the base of the baklava). It is important you roll loosely else it would be tough to release from the rod.", "image": "https://1.bp.blogspot.com/-B_opn_fes7E/YaCVJ9xiTVI/AAAAAAAAVv0/7m-KP7eIBiUZK-4cYnMA4urzHfkBxJWAwCLcBGAsYHQ/w640-h480/Bulbul_Yuvasi_baklava_02.JPG" },{ "@type": "HowToStep", "name": "Shape the nightingale's nest baklava", "text": "Next, place your hands on the ends of the rolled filo and push towards the centre to gather like a frill that resembles an accordion or a concertina. Now, carefully slide the ruffled filo out of the rod from one end. Immediately, join both ends to form a circle making sure the excess ruffled portion forms the base of the piece. Press the joint lightly to adhere, no need to use any flour glue or water. Place the shaped piece on a rimmed baking tray and repeat with remaining filo sheets.", "image": "https://1.bp.blogspot.com/-sZfR_7CngRg/YaCVKDhTjLI/AAAAAAAAVv4/_ztPsg3kbtcj03Z_Khwk2biCiF9ZucU4ACLcBGAsYHQ/w640-h480/Bulbul_Yuvasi_baklava_03.JPG" },{ "@type": "HowToStep", "name": "Bake the baklava bracelets", "text": "Preheat the oven at 160℃ with the rack in level 2." },{ "@type": "HowToStep", "name": "Bake the baklava bracelets", "text": "Arrange the shaped bulbul yuvasi baklavas tightly touching each other so that they don't open up while baking." },{ "@type": "HowToStep", "name": "Bake the baklava bracelets", "text": "Brush them generously with melted ghee and bake for 25 to 30 minutes or until golden brown. You may have to turn the tray if your oven has hot spots so the pieces are evenly golden.", "image": "https://1.bp.blogspot.com/-owBHlpRo3uA/YaCVKn5ufgI/AAAAAAAAVv8/hCnOzZWzt-kZocDKHQJhaUQBoPVzd2zeQCLcBGAsYHQ/w640-h480/Bulbul_Yuvasi_baklava_04.JPG" },{ "@type": "HowToStep", "name": "Bake the baklava bracelets", "text": "Remove from oven and immediately pour the prepared and cooled to room temperature syrup just enough to drench every piece.", "image": "https://1.bp.blogspot.com/-oobge61Fwrw/YaCVKl7kMbI/AAAAAAAAVwA/Ur2z_iL6TDk1ULvskXcO9ObUDfkElNmigCLcBGAsYHQ/w640-h480/Bulbul_Yuvasi_baklava_05.JPG" },{ "@type": "HowToStep", "name": "Bake the baklava bracelets", "text": "Fill each piece with crushed nuts of your choice. I chose to fill different things like pistachios, hazelnuts, walnuts, biscoff spread, and Hershey's hazelnut kisses.", "image": "https://1.bp.blogspot.com/-O1u_1DsH2HU/YaCVKz7mZaI/AAAAAAAAVwE/Tk-aXe1NLNA14BEj784FH0Cx_ylfa5zGQCLcBGAsYHQ/w640-h480/Bulbul_Yuvasi_baklava_06.JPG" },{ "@type": "HowToStep", "name": "Serve and store bulbul yuvasi", "text": "Let the baklavas cool completely before you can serve.", "image": "https://1.bp.blogspot.com/-f-fz3JnM3tg/YaCVLOt9y3I/AAAAAAAAVwI/QuvIT9awajkabCw2AS5p78UI-vYJXN-kACLcBGAsYHQ/s16000/Bulbul_Yuvasi_baklava_07.JPG" },{ "@type": "HowToStep", "name": "Serve and store bulbul yuvasi", "text": "Any leftovers should be stored at room temperature in an airtight container. If you like your baklava cold and chewy then store them in the refrigerator. These can stay on your counter for more than a week but I bet they won't last that long because you and your loved ones would have devoured them in no time!", "image": "https://1.bp.blogspot.com/-Tqt0EJMM9vQ/YaCVgb5jH3I/AAAAAAAAVwg/D4dD0rtkt2MKtRVF1x45vvrkrHGDGQuYwCLcBGAsYHQ/s16000/Bulbul_Yuvasi_baklava_11.JPG" }] } </script><div style="text-align: justify;">Call it a nightingale nest or bracelet, these are light and crispy bite-sized baklavas that are easily addictive. Bulbul Yuvasi can be filled with your favourite nuts or chocolate or spreads. They look so pretty that you would think it is tricky to make, but trust me - these are so easy to shape and bake. </div><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-wxYQCombALg/YaCVT5YhsEI/AAAAAAAAVwM/T8SrMKhwcNY17nitjsuzYxSjchsQFQgxwCLcBGAsYHQ/s907/Bulbul_Yuvasi_baklava_06a.JPG" style="margin-left: 1em; margin-right: 1em;"><img alt="A tray of Bulbul Yuvasi Baklava (Nightingale Nest) filled with nuts and chocolates" border="0" data-original-height="680" data-original-width="907" src="https://1.bp.blogspot.com/-wxYQCombALg/YaCVT5YhsEI/AAAAAAAAVwM/T8SrMKhwcNY17nitjsuzYxSjchsQFQgxwCLcBGAsYHQ/s16000/Bulbul_Yuvasi_baklava_06a.JPG" title="Bulbul Yuvasi Baklava (Nightingale Nest)"></a></div><div style="text-align: justify;"><span></span></div><a href="https://www.butfirstchai.com/2021/11/bulbul-yuvasi-baklava-nightingale-nest.html#more"></a>Famidha Ashrafhttp://www.blogger.com/profile/01445286340952247735noreply@blogger.com0tag:blogger.com,1999:blog-1646694370656007962.post-17880034938234012112021-11-24T14:45:00.004+04:002022-07-26T11:45:07.843+04:00Sweet Kataifi Truffles<div class="addthis_inline_share_toolbox"></div><div style="text-align: justify;"><i>Easy cardamom flavoured sweet kataifi truffles made with ghee roasted kunafa dough and chopped nuts in warm sweetened condensed milk. An easy dessert made with just five ingredients in less than 15 minutes! </i></div><div style="text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-BkjBi27HDlc/YZo5x7di_mI/AAAAAAAAVvM/vJndnag5Vfk-vTgifEXBJ6y2k1PV68jTgCLcBGAsYHQ/s844/Sweet_Kataifi_Truffles_01.png" style="margin-left: 1em; margin-right: 1em;"><img alt="Sweet Kataifi Truffles" border="0" data-original-height="844" data-original-width="668" src="https://1.bp.blogspot.com/-BkjBi27HDlc/YZo5x7di_mI/AAAAAAAAVvM/vJndnag5Vfk-vTgifEXBJ6y2k1PV68jTgCLcBGAsYHQ/s16000/Sweet_Kataifi_Truffles_01.png" title="Sweet Kataifi Truffles"></a></div><br><span></span></div><a href="https://www.butfirstchai.com/2021/11/sweet-kataifi-truffles.html#more"></a>Famidha Ashrafhttp://www.blogger.com/profile/01445286340952247735noreply@blogger.com0tag:blogger.com,1999:blog-1646694370656007962.post-41720462212212603612021-11-16T17:41:00.002+04:002022-07-26T11:45:29.411+04:00Rocky Road | Chocolate & Marshmallow Squares<div dir="ltr" trbidi="on"></div><div dir="ltr" trbidi="on"><div class="addthis_inline_share_toolbox"></div> <script type="application/ld+json">{ "@context": "https://schema.org/", "@type": "Recipe", "name": "Rocky Road | Chocolate & Marshmallow Squares", "image": "https://1.bp.blogspot.com/-kcBGqNupPz0/YZNuQ5VrTPI/AAAAAAAAVuY/_b_SepWtUtcO4nehwS8nNP1pem_P7iIAgCLcBGAsYHQ/s16000/rocky_road_recipe_02.JPG", "description": "Learn how to make a delicious Rocky Road recipe using chocolate, biscuits, marshmallows and nuts. This is an easy no-bake fudge-like chocolate treat.", "keywords": "rocky road recipe without condensed milk, rocky road recipe without golden syrup, hazelnut rocky road, wafers rocky road, no-bake rocky road bars, fridge cake,", "author": { "@type": "Person", "name": "Famidha Ashraf" }, "datePublished": "2021-11-16", "prepTime": "PT10M", "cookTime": "PT120M", "totalTime": "PT130M", "recipeCategory": "dessert", "recipeCuisine": "UK, AUS, USA", "recipeYield": "16", "nutrition": { "@type": "NutritionInformation", "calories": "" }, "recipeIngredient": [ "250g milk chocolate", "120g unsalted butter", "2 tablespoons honey", "100g digestive biscuits ( approx 7 biscuits)", "50g hazelnut wafer squares (optional)", "100g mini marshmallows", "50g hazelnuts, roasted and peeled", "50g dried fruits (optional)", "icing sugar to dust before serving" ], "recipeInstructions": [{ "@type": "HowToStep", "name": "Prep the ingredients", "text": "Place the digestive biscuits into a plastic bag and crush them lightly with a rolling pin until crumbly with pieces of biscuit remaining." },{ "@type": "HowToStep", "name": "Prep the ingredients", "text": "Roughly chop the wafers of your choice and keep them aside." },{ "@type": "HowToStep", "name": "Prep the ingredients", "text": "Roughly chop any nuts of your choice and keep them aside." },{ "@type": "HowToStep", "name": "Prep the ingredients", "text": "Use a scissor to cut large marshmallows into smaller pieces." },{ "@type": "HowToStep", "name": "Prep the ingredients", "text": "Roughly chop the chocolate and keep them aside." },{ "@type": "HowToStep", "name": "Prep the ingredients", "text": "Line a 7x7 brownie pan or a square pan with foil or baking paper." },{ "@type": "HowToStep", "name": "Prepare the chocolate mixture", "text": "Wipe clean a large heatproof bowl making sure there is no drop of water in it. Next, add the chopped chocolate, butter, honey in that bowl over a pan of gently bubbling water. Do not let the bowl touch the water. The steam from the water will aid in melting. Make sure the water doesn't boil over or splash into the chocolate mixture. This could seize the chocolate.", "image": "https://1.bp.blogspot.com/-btdkURsOcb4/YZNuWIMkgRI/AAAAAAAAVuc/6gsDfo2veb8m5AFCMZ8JabhtnasCAYK9QCLcBGAsYHQ/s16000/rocky_road_recipe_05.jpg" },{ "@type": "HowToStep", "name": "Prepare the chocolate mixture", "text": "Stir occasionally using a rubber spatula to help the butter and chocolate melt thoroughly. Remove from heat and let it cool for a minute." },{ "@type": "HowToStep", "name": "Prepare the rocky road mixture", "text": "Stir in the marshmallows, biscuit crumbs, wafers and nuts and everything else you want to add into the melted chocolate mixture and mix until every item is covered with chocolate." },{ "@type": "HowToStep", "name": "Prepare the rocky road mixture", "text": "Transfer this mixture into the lined pan ensuring it is spread evenly. Use the back of the spoon to press down and spread the mixture to the corner" },{ "@type": "HowToStep", "name": "Prepare the rocky road mixture", "text": "Chill in the fridge for 3 to 4 hours or overnight." },{ "@type": "HowToStep", "name": "Serve rocky road", "text": "Remove the set rocky road from the pan and use a sharp knife to cut it into portions. Serve the rocky road dusted with some icing sugar. Keep the leftovers refrigerated.", "image": "https://1.bp.blogspot.com/-kcBGqNupPz0/YZNuQ5VrTPI/AAAAAAAAVuY/_b_SepWtUtcO4nehwS8nNP1pem_P7iIAgCLcBGAsYHQ/s16000/rocky_road_recipe_02.JPG" }] } </script><div class="separator" style="clear: both; text-align: justify;"><i>Rocky road is an easy and delicious no-bake fudge-like chocolate treat stuffed with biscuits, marshmallows, nuts and sometimes even dried fruits. </i>What I have shared here is a rocky road recipe without condensed milk. <i>You can add anything and everything you like to have on it. From seeds, nuts, peanut butter, Turkish delights, mnms, Maltesers, etc. It is yours to customise your rocky road exactly the way you like.</i></div><div class="separator" style="clear: both; text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-MnM8b857Pvk/YZNY7NPje9I/AAAAAAAAVuQ/dX1mBfglijcNu9dLP9--bvlBplsvWK1fwCLcBGAsYHQ/s907/rocky_road_recipe_04.JPG" style="margin-left: 1em; margin-right: 1em;"><img alt="Rocky Road | Chocolate & Marshmallow Squares" border="0" data-original-height="907" data-original-width="680" src="https://1.bp.blogspot.com/-MnM8b857Pvk/YZNY7NPje9I/AAAAAAAAVuQ/dX1mBfglijcNu9dLP9--bvlBplsvWK1fwCLcBGAsYHQ/s16000/rocky_road_recipe_04.JPG" title="Rocky Road | Chocolate & Marshmallow Squares"></a></div></div><div class="separator" style="clear: both; text-align: justify;"><i><br></i></div><div class="separator" style="clear: both; text-align: justify;"><span></span></div></div><a href="https://www.butfirstchai.com/2015/01/rocky-road-chocolate-marshmallow-squares.html#more"></a>Famidha Ashrafhttp://www.blogger.com/profile/01445286340952247735noreply@blogger.com6tag:blogger.com,1999:blog-1646694370656007962.post-90066041233182254292021-11-02T20:27:00.001+04:002022-07-26T11:45:53.714+04:00Blackberry Chocolate No-Churn Ice Cream<div class="addthis_inline_share_toolbox"></div><script type="application/ld+json">{ "@context": "https://schema.org/", "@type": "Recipe", "name": "Blackberry Chocolate No-Churn Ice Cream", "image": "https://1.bp.blogspot.com/-K1wOqJONEZg/YYD848y0O9I/AAAAAAAAVsM/xFsQ4L2hPz0v2FeUx8tq70Ra8l4427HtwCLcBGAsYHQ/s16000/blackberry_no_churn_ice_cream_10.JPG", "description": "Learn how to make the best no-churn blackberry ice cream that is better than a store-bought tub and will blow your mind! Use any berries to recreate.", "keywords": "no churn ice cream, condensed milk ice cream, blackberry ice cream recipe, frozen berry no churn ice cream, homemade ice cream recipe, ice cream without maker", "author": { "@type": "Person", "name": "Famidha Ashraf" }, "datePublished": "2021-11-02", "prepTime": "PT20M", "cookTime": "PT20M", "totalTime": "PT40M", "recipeCategory": "dessert", "recipeCuisine": "world", "recipeYield": "6", "nutrition": { "@type": "NutritionInformation", "calories": "" }, "recipeIngredient": [ "250gms fresh or frozen blackberries", "1 teaspoon sugar", "100gms or 1/4 cup sweetened condensed milk", "1/2 teaspoon vanilla extract", "1/2 cup whipping cream", "1/4 cup chopped chocolate of choice" ], "recipeInstructions": [{ "@type": "HowToStep", "name": "Pan roast the blackberries", "text": "Add the blackberries and sugar to a thick bottomed pan and heat on a low to medium flame. Keep stirring and cook for 15 to 20 minutes until thickened. Switch off and let it cool.", "image": "https://1.bp.blogspot.com/-nND_q3ZK1EU/YYD_MhjMEbI/AAAAAAAAVsU/mLH3z3LgKOcYqrBqEaU0jkAH80hdaikPQCLcBGAsYHQ/w400-h300/blackberry_no_churn_ice_cream_01.JPG" },{ "@type": "HowToStep", "name": "Pan roast the blackberries", "text": "Blitz using a blender and if required, push the mixture through a sieve to get rid of large seeds.", "image": "https://1.bp.blogspot.com/-9Zqz2dJ8-aI/YYD_MlHTopI/AAAAAAAAVsc/W0U4G71norcBJjYzD7p8FfWvKLeJm8S2QCLcBGAsYHQ/w400-h300/blackberry_no_churn_ice_cream_02.JPG" },{ "@type": "HowToStep", "name": "Prepare the berry cream mixture", "text": "In a large bowl, whisk together the sweetened condensed milk, vanilla extract and blackberry puree for a couple of minutes until combined and aerated.", "image": "https://1.bp.blogspot.com/-v0hmJKhKldE/YYD_NbaS11I/AAAAAAAAVsg/53CB-iXFUBg01nMVIugV21NxMR-RMR9-ACLcBGAsYHQ/w400-h300/blackberry_no_churn_ice_cream_04.JPG" },{ "@type": "HowToStep", "name": "Prepare the berry cream mixture", "text": "In another large bowl, add the whipping cream and use the electric mixer and whisk for 3 to 5 minutes at a medium-high speed until stiff peaks form.", "image": "https://1.bp.blogspot.com/-_c8ceHx4JvE/YYD_N-hLQfI/AAAAAAAAVsk/0slJ-mv1fYAxCNm3lpmnZ_E14ndfggGgwCLcBGAsYHQ/w400-h300/blackberry_no_churn_ice_cream_06.JPG" },{ "@type": "HowToStep", "name": "Prepare the berry cream mixture", "text": "Gently fold the whipped cream into the blackberry mixture in small batches until everything is combined.", "image": "https://1.bp.blogspot.com/-_c8ceHx4JvE/YYD_N-hLQfI/AAAAAAAAVsk/0slJ-mv1fYAxCNm3lpmnZ_E14ndfggGgwCLcBGAsYHQ/w400-h300/blackberry_no_churn_ice_cream_06.JPG" },{ "@type": "HowToStep", "name": "Prepare the berry cream mixture", "text": "Stir in the chopped chocolate.", "image": "https://1.bp.blogspot.com/-_c8ceHx4JvE/YYD_N-hLQfI/AAAAAAAAVsk/0slJ-mv1fYAxCNm3lpmnZ_E14ndfggGgwCLcBGAsYHQ/w400-h300/blackberry_no_churn_ice_cream_06.JPG" },{ "@type": "HowToStep", "name": "Freeze and Serve", "text": "Pour the mixture into a freezer container and smooth the surface.", "image": "https://1.bp.blogspot.com/-dNtxkEdXW38/YYD_OTa-t-I/AAAAAAAAVso/060zMEP9wvoiY5-w9QM_MTTGZ7IT7c_sACLcBGAsYHQ/w400-h300/blackberry_no_churn_ice_cream_07.JPG" },{ "@type": "HowToStep", "name": "Freeze and Serve", "text": "Place a piece of baking paper to cover the surface and then cover with a lid.", "image": "https://1.bp.blogspot.com/-O5i78ZZ7kT0/YYD_OpkTZzI/AAAAAAAAVss/hL0xCYtiwqQNWEKZ7J9stCqXUH2XPRYywCLcBGAsYHQ/w400-h300/blackberry_no_churn_ice_cream_08.JPG" },{ "@type": "HowToStep", "name": "Freeze and Serve", "text": "Freeze overnight or 12 hours.", "image": "https://1.bp.blogspot.com/-O5i78ZZ7kT0/YYD_OpkTZzI/AAAAAAAAVss/hL0xCYtiwqQNWEKZ7J9stCqXUH2XPRYywCLcBGAsYHQ/w400-h300/blackberry_no_churn_ice_cream_08.JPG" },{ "@type": "HowToStep", "name": "Freeze and Serve", "text": "Remove from freezer, remove the paper to scoop and serve in cones or bowls! If it was sitting in the freezer for more than 24 hours, then give it a few minutes on the counter before you can scoop and serve.", "image": "https://1.bp.blogspot.com/-4WgeuBvBYI0/YYD_OhWSuVI/AAAAAAAAVsw/AVkHKrfoF5czENtw0qA1YsjVIA5DoLI3gCLcBGAsYHQ/s16000/blackberry_no_churn_ice_cream_09.JPG" }] } </script><div><div style="text-align: justify;"><span style="font-family: inherit;">With just a few simple ingredients, this blackberry chocolate no-churn ice cream recipe makes a yummy cold treat. Don't have blackberries? You can replace blackberry with any other berry of choice and the best thing is this recipe works great with fresh or frozen berries! Not your usual one bowl and whisk method, this recipe does involve a bit of work but you will not regret it! Trust me.</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-K1wOqJONEZg/YYD848y0O9I/AAAAAAAAVsM/xFsQ4L2hPz0v2FeUx8tq70Ra8l4427HtwCLcBGAsYHQ/s907/blackberry_no_churn_ice_cream_10.JPG" style="margin-left: 1em; margin-right: 1em;"><img alt="Blackberry Chocolate Ice Cream" border="0" data-original-height="907" data-original-width="680" src="https://1.bp.blogspot.com/-K1wOqJONEZg/YYD848y0O9I/AAAAAAAAVsM/xFsQ4L2hPz0v2FeUx8tq70Ra8l4427HtwCLcBGAsYHQ/s16000/blackberry_no_churn_ice_cream_10.JPG" title="No Churn Blackberry Chocolate Ice Cream"></a></div><div style="text-align: justify;"><br></div><div style="text-align: justify;"><i>November 2021: Updated the contents, recipe and images of this post which was originally published in 2015.</i></div><div style="text-align: justify;"><span></span></div></div><a href="https://www.butfirstchai.com/2015/11/blackberry-ice-cream-maker-not-required.html#more"></a>Famidha Ashrafhttp://www.blogger.com/profile/01445286340952247735noreply@blogger.com5tag:blogger.com,1999:blog-1646694370656007962.post-30520311595921639622021-10-20T17:22:00.014+04:002022-07-29T22:47:06.051+04:00Kafta bil Sanieh | Baked Meat patties with Potatoes & Tomatoes<div class="addthis_inline_share_toolbox"></div><script type="application/ld+json">{ "@context": "https://schema.org/", "@type": "Recipe", "name": "Kafta bil Sanieh | Baked Meat patties with Potatoes & Tomatoes", "image": "https://1.bp.blogspot.com/--4ZwDao_SmM/YW_GTr1xuLI/AAAAAAAAVq8/pkDH6rXhGI8_kpbEvoWi98e7PeYVJtnMACLcBGAsYHQ/s16000/kafta_bil_sanieh_04.JPG", "description": "Learn to make Kafta bil Sanieh, a Lebanese casserole where meat, potatoes, onions and tomatoes are layered and baked in a seasoned tomato sauce.", "keywords": "kafta, kafta recipe, kafta w batata lebanese, kafta and potato stew, lebanese kafta recipe, lebanese kofta in tomato sauce recipe, lahme bil sanieh, kafta bil sanieh, lebanese kafta and potato bake, baked kafta with potatoes and tomatoes, meat patties in tomato sauce", "author": { "@type": "Person", "name": "Famidha Ashraf" }, "datePublished": "2021-10-20", "prepTime": "PT25M", "cookTime": "PT90M", "totalTime": "PT115M", "recipeCategory": "entree", "recipeCuisine": "Lebanese, Middle Eastern, Arabic, Levant", "recipeYield": "2", "nutrition": { "@type": "NutritionInformation", "calories": "" }, "recipeIngredient": [ "500gms minced beef or lamb or chicken", "1 small-sized red onion, grated", "2 garlic cloves, minced (optional)", "a handful of freshly chopped parsley", "1/4 teaspoon cinnamon powder", "1/4 teaspoon allspice powder (optional)", "1/4 teaspoon cumin powder", "1 teaspoon black pepper powder", "1 teaspoon salt or to taste", "1 teaspoon red chilli flakes", "1 large red onion, thinly sliced into roundels", "400gms potatoes (4 medium-sized), sliced into roundels", "3 to 4 medium-sized tomatoes, sliced into roundels", "2 tablespoons of tomato paste", "approx. 2 cups of water", "salt and pepper to taste", "1 tablespoon pomegranate molasses (optional)", "1 cube beef bouillon (optional)" ], "recipeInstructions": [{ "@type": "HowToStep", "name": "Prepare the kafta mixture", "text": "Add all the kafta ingredients into a large bowl, and mix lightly using your hands until thoroughly combined." },{ "@type": "HowToStep", "name": "Prepare the tomato sauce", "text": "Whisk the tomato paste with a little water until no lumps. Add the rest of the water and season with salt and pepper. If using a bouillon cube, use warm water for the sauce." },{ "@type": "HowToStep", "name": "Assemble the casserole dish", "text": "If roasting or pan-frying the potatoes, do that first. If using raw, I would suggest that you soak the sliced potatoes until needed. Preheat the oven to 200℃. Spread the kafta mixture evenly onto the base of a 9x13 ovenproof dish. Place the sliced onion rings covering all the kafta. Place the sliced potatoes over the onions. Place the sliced tomatoes over the potatoes. Lastly, pour the prepared tomato sauce all over the top.", "image": "https://1.bp.blogspot.com/-FrqG72YoXA0/YW_HVG76VFI/AAAAAAAAVrY/wAYjaqvzdScNJtZmlWGkuGJgT-nW_7aZQCPcBGAYYCw/w640-h512/kafta_bil_sanieh_09.jpg" },{ "@type": "HowToStep", "name": "Bake", "text": "Cover the dish with foil and bake in the middle rack of the preheated oven for at least 30 to 40 minutes. Remove the foil and reduce the temperature to 180℃ and cook for at least an hour. The dish is done when the potatoes are cooked through and most of the sauce is absorbed." },{ "@type": "HowToStep", "name": "Serve", "text": "Garnish with chopped parsley and is served with Pita bread or Vermicelli rice.", "image": "https://1.bp.blogspot.com/-j_NgVFA7jl4/YW_I596vuYI/AAAAAAAAVrk/Gf64eRrU5hwewzUtRyGbeYGbMM_R_xYZACLcBGAsYHQ/s16000/kafta_bil_sanieh_05.JPG" }] } </script><div style="text-align: justify;"><i>Kafta bil Sanieh is a Lebanese casserole prepared with ground meat patties and roundels of potatoes, onions and tomatoes that are layered and baked in a spiced tomato sauce. Kafta bi-siniyyeh is best served with Riz bi sharieh (vermicelli rice) or fresh pita bread and some fresh green salad.</i></div><div style="text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/--4ZwDao_SmM/YW_GTr1xuLI/AAAAAAAAVq8/pkDH6rXhGI8_kpbEvoWi98e7PeYVJtnMACLcBGAsYHQ/s907/kafta_bil_sanieh_04.JPG" style="margin-left: 1em; margin-right: 1em;"><img alt="Lebanese Baked kafta and potatoes" border="0" data-original-height="907" data-original-width="680" src="https://1.bp.blogspot.com/--4ZwDao_SmM/YW_GTr1xuLI/AAAAAAAAVq8/pkDH6rXhGI8_kpbEvoWi98e7PeYVJtnMACLcBGAsYHQ/s16000/kafta_bil_sanieh_04.JPG" title="Kafta bil Sanieh | Baked Meat & Potatoes Casserole"></a></div><span></span></div><a href="https://www.butfirstchai.com/2021/10/kafta-bil-sanieh-Meat-patties-Potatoes-Tomatoes.html#more"></a>Famidha Ashrafhttp://www.blogger.com/profile/01445286340952247735noreply@blogger.com1tag:blogger.com,1999:blog-1646694370656007962.post-60053766776184668232021-10-07T18:05:00.004+04:002022-06-27T14:19:29.475+04:00Cherry Almond Tea Cake<div class="addthis_inline_share_toolbox"></div><script type="application/ld+json">{ "@context": "https://schema.org/", "@type": "Recipe", "name": "Cherry Almond Tea Cake", "image": [ "https://1.bp.blogspot.com/-Smvx6ayGVIs/YV1K9Opy8dI/AAAAAAAAVpo/7gdlGGN3FWU1c5hn7vt5war8Uhsifch6gCLcBGAsYHQ/s16000/cherry_almond_tea_cake_14.JPG", "https://1.bp.blogspot.com/-Pa2TLhryHqA/YV1KEf-OOQI/AAAAAAAAVpQ/2IP5IMFgtWAXggHtnoRPO3TBJKtmRXmFQCLcBGAsYHQ/s16000/cherry_almond_tea_cake_03.JPG", "https://1.bp.blogspot.com/-ifKQWstlZC8/YV1K9H6oZoI/AAAAAAAAVps/csxb4e3Av7EHyak7TBls7iVfLUOYJ-vggCLcBGAsYHQ/s16000/cherry_almond_tea_cake_05.JPG", "https://1.bp.blogspot.com/-Smvx6ayGVIs/YV1K9Opy8dI/AAAAAAAAVpo/7gdlGGN3FWU1c5hn7vt5war8Uhsifch6gCLcBGAsYHQ/s16000/cherry_almond_tea_cake_14.JPG" ], "description": "Find how to use fresh or frozen cherries to make this delicious cherry almond tea cake with a hint of orange zest! Serve warm with tea or coffee.", "keywords": "almond tea cake, cherry tea cake, cherry almond cake, cherry delicious almond cake, almond tea cakes, cherry cake, almond cherry cake recipe, fresh cherry recipes, tea cake recipe, tea cake with fresh cherries recipe, snack cake recipe", "author": { "@type": "Person", "name": "Famidha Ashraf" }, "datePublished": "2021-10-07", "prepTime": "PT15M", "cookTime": "PT45M", "totalTime": "PT60M", "recipeCategory": "dessert", "recipeCuisine": "American, World", "recipeYield": "8", "nutrition": { "@type": "NutritionInformation", "calories": "" }, "recipeIngredient": [ "1 cup plain flour (maida)", "1/4 cup almond flour or sorghum flour (Jowar)", "1 teaspoon baking powder", "1/4 teaspoon salt", "90gms unsalted butter (softened to room temperature)", "2/3 cup regular sugar", "2 large eggs (room temperature)", "1/4 cup labneh or use hung curd or sour cream", "1 teaspoon vanilla extract", "1/2 teaspoon orange zest or lemon zest", "1 cup halved and pitted cherries (fresh or frozen)", "Sliced almonds for garnish (optional)" ], "recipeInstructions": [{ "@type": "HowToStep", "name": "Prep the cake pan and oven", "text": "Preheat the oven to 180℃ and grease and flour an 8-inch round pan or 7-inch square pan." },{ "@type": "HowToStep", "name": "Prepare the cake batter", "text": "Add the plain flour, baking powder and salt to a small bowl and whisk to combine. In a larger bowl, add the softened butter and sugar. Cream the butter and sugar with an electric whisker at high speed for 2 to 3 minutes or until smooth and creamy. Make sure to scrape down the sides of the bowl with a rubber spatula as needed. Add the eggs, labneh (hung curd or sour cream) vanilla extract, and orange or lemon zest. Whisk on high speed until combined. The mixture may look curdled and that is totally okay! Add the flour mixture and mix at a low speed until smooth. Do not overmix. Scrape down the sides and up the bottom of the bowl as needed. Lastly, fold in the halved and pitted cherries and transfer the batter to the greased and floured or lined cake pan. (You may reserve some halved cherries to place on the top of the cake before baking)" },{ "@type": "HowToStep", "name": "Bake the cake", "text": "Pour the batter into the prepared pan and smooth the top with an offset spatula or the back of the spoon. Tap the pan on the countertop once or twice to remove any trapped air bubbles. Sprinkle sliced almonds all over the top. Bake for 35-45 minutes. Baking time may vary, so keep an eye on your cake. If you find the top of the cake is browning too quickly in the oven, loosely cover it with aluminium foil. The cake is done when a toothpick inserted in the centre comes out clean." },{ "@type": "HowToStep", "name": "Serve", "text": "Remove from the oven and place the pan on a wire rack to cool for at least 15 minutes. Slice and serve slightly warm with coffee or tea. Cover any leftover cake and store it in the refrigerator for up to 5 days." }] } </script><div style="text-align: left;"><div style="text-align: justify;"><i>This cherry almond tea cake is a deliciously buttery cake loaded with fresh or frozen cherries and a hint of orange zest! </i></div><div style="text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-GHbjp1HNKZc/YV1J42ApnQI/AAAAAAAAVpM/QiF94XaPI_MtnTkadGOmDLKmZ1pOhTK1wCLcBGAsYHQ/s907/cherry_almond_tea_cake_09.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="907" data-original-width="680" src="https://1.bp.blogspot.com/-GHbjp1HNKZc/YV1J42ApnQI/AAAAAAAAVpM/QiF94XaPI_MtnTkadGOmDLKmZ1pOhTK1wCLcBGAsYHQ/s16000/cherry_almond_tea_cake_09.JPG" title="Cherry Almond Tea Cake"></a></div></div><div style="text-align: justify;"><span></span></div></div><a href="https://www.butfirstchai.com/2021/10/cherry-almond-tea-cake.html#more"></a>Famidha Ashrafhttp://www.blogger.com/profile/01445286340952247735noreply@blogger.com0tag:blogger.com,1999:blog-1646694370656007962.post-17000999306092274012021-09-21T14:07:00.005+04:002022-09-03T20:07:04.388+04:00Ariyunda | Sweet Rice and Coconut Balls<div class="addthis_inline_share_toolbox"></div><script type="application/ld+json">{ "@context": "https://schema.org/", "@type": "Recipe", "name": "Ariyunda | Sweet Rice and Coconut Balls", "image": "https://1.bp.blogspot.com/-pS9CNKYZjvs/YUgh_pGtYAI/AAAAAAAAVmU/SKSduhbXIa8tbIFr_dYgTlzt4cneKkNFACLcBGAsYHQ/s16000/Ari_unda_11.JPG", "description": "Ariyunda, Kerala's favourite sweet snack balls made with roasted and finely ground parboiled rice with a hint of cumin mixed with coconut and jaggery.", "keywords": "ariyunda with rice, ariunda recipe, ariyunda with coconut", "author": { "@type": "Person", "name": "Famidha Ashraf" }, "datePublished": "2021-09-20", "prepTime": "PT15M", "cookTime": "PT20M", "totalTime": "PT35M", "recipeCategory": "dessert", "recipeCuisine": "Kerala, South Indian, Indian", "recipeYield": "7", "nutrition": { "@type": "NutritionInformation", "calories": "" }, "recipeIngredient": [ "1/2 cup parboiled rice grains (ponni)", "a pinch of cumin seeds or cardamom powder", "1/2 cup fresh grated coconut", "1/3 cup heaped jaggery powder" ], "recipeInstructions": [{ "@type": "HowToStep", "name": "Wash and towel-dry", "text": "Wash the rice and drain it completely. Spread the washed rice on a clean kitchen cloth to remove excess water.", "image": "https://1.bp.blogspot.com/-JuwIDxlS66w/YUgmMiHzI2I/AAAAAAAAVm8/2wsvuNuz6gYtsOT69phqxqwbtqajOIoUgCLcBGAsYHQ/w400-h300/Ari_unda_01.JPG" },{ "@type": "HowToStep", "name": "Dry roast the grains", "text": "Heat a thick-bottomed skillet or kadai and dry roast the rice on a low to medium flame while stirring them often. Roast until the grains turn to golden brown and you can hear the popping sound. This will take at least 10 to 15 minutes. Bite a few grains to confirm if they are roasted through. Switch off and stir in the cumin seeds. Transfer to a plate to let them cool completely.", "image": "https://1.bp.blogspot.com/-ODAnpPPUP34/YUgmMyVv-VI/AAAAAAAAVnE/5QAz7Uq7CEYQ2fWtCxkQusdZDDLUBSPIACLcBGAsYHQ/w400-h300/Ari_unda_02.JPG" },{ "@type": "HowToStep", "name": "Process the roasted grains", "text": "Add the cooled roasted grains to the mixie grinder or food processor and grind to a fine powder. You may sieve the ground rice to make sure there are no bits. Transfer the powdered rice into a bowl.", "image": "https://1.bp.blogspot.com/-mK4eASDluLk/YUgmM9dzX0I/AAAAAAAAVnA/FxfMhs4s-EErIMWzg5fLgMoF2FAxPs4-ACLcBGAsYHQ/w400-h300/Ari_unda_03.JPG" },{ "@type": "HowToStep", "name": "rocess the jaggery and coconut", "text": "Next, add the powdered jaggery and the grated coconut to the mixer jar and just pulse a couple of times. Don’t grind them into a paste. If you grind them longer, then the balls turn out darker and softer. Transfer them into the ground rice bowl and mix them together using your hand." },{ "@type": "HowToStep", "name": "Shape the balls", "text": "Grab some of the mixture ( approx two tablespoons) and shape them into lime-sized balls by squeezing the mixture between your palm until it firms up.", "image": "https://1.bp.blogspot.com/-peR81CxDhVk/YUgmNPJ5X5I/AAAAAAAAVnI/wQoLaOkd-HgZRhonyUDMEAfz-kxuB6jFACLcBGAsYHQ/w300-h400/Ari_unda_04.JPG" },{ "@type": "HowToStep", "name": "Serve", "text": "You may serve it immediately but it is best served the next day. Serve with chai or coffee.", "image": "https://1.bp.blogspot.com/-TUE5brh-NaI/YUgl941iFUI/AAAAAAAAVm4/MIVRZ_6nEB4PapIy63wUDE6RTjzFfM8ngCLcBGAsYHQ/s16000/Ari_unda_12.JPG" }] } </script><div style="text-align: justify;"><i>Ariyunda! Kerala's favourite sweet snack balls are made with roasted and finely ground parboiled rice with a hint of cumin mixed with coconut and jaggery.</i></div><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-pS9CNKYZjvs/YUgh_pGtYAI/AAAAAAAAVmU/SKSduhbXIa8tbIFr_dYgTlzt4cneKkNFACLcBGAsYHQ/s907/Ari_unda_11.JPG" style="margin-left: 1em; margin-right: 1em;"><img alt="Ariyunda | Sweet Rice and Coconut Balls" border="0" data-original-height="907" data-original-width="680" src="https://1.bp.blogspot.com/-pS9CNKYZjvs/YUgh_pGtYAI/AAAAAAAAVmU/SKSduhbXIa8tbIFr_dYgTlzt4cneKkNFACLcBGAsYHQ/s16000/Ari_unda_11.JPG" title="Ariyunda | Sweet Rice and Coconut Balls"></a></div><span></span><a href="https://www.butfirstchai.com/2021/09/ariyunda-sweet-rice-and-coconut-balls.html#more"></a>Famidha Ashrafhttp://www.blogger.com/profile/01445286340952247735noreply@blogger.com0tag:blogger.com,1999:blog-1646694370656007962.post-11118095664908308612021-08-27T11:23:00.006+04:002022-09-03T21:06:42.838+04:00Butter Murukku with besan and rice flour<div class="addthis_inline_share_toolbox"></div><script type="application/ld+json">{ "@context": "https://schema.org/", "@type": "Recipe", "name": "Butter Murukku with besan and rice flour", "image": "https://1.bp.blogspot.com/-zOmG7F90K-w/YSc_Mx18EEI/AAAAAAAAVjg/cY1WeY5XL6srrGozGgR5TWhAyCOxfZK6ACLcBGAsYHQ/s16000/IMG_2068.JPG", "description": "Butter murukku is a deep-fried South Indian crispy snack made with rice and chickpea flour (besan) with a hint of cumin and hing and of course butter!", "keywords": "besan murukku with rice flour, besan murukku recipe, snacks with rice flour and besan, rice murukku recipe, how to make murukku crispy, murukku recipe, butter murukku recipe", "author": { "@type": "Person", "name": "Famidha Ashraf" }, "datePublished": "2021-08-26", "prepTime": "PT10M", "cookTime": "PT15M", "totalTime": "PT25M", "recipeCategory": "appetizer", "recipeCuisine": "Indian, South Indian, Tamil", "recipeYield": "3", "nutrition": { "@type": "NutritionInformation", "calories": "" }, "recipeIngredient": [ "1/2 cup rice flour", "1/2 cup besan flour (chickpea flour)", "28gms or 2 tablespoons slightly softened butter", "1 teaspoon cumin seeds", "a pinch of hing", "Salt to taste (skip if using salted butter)", "4 to 6 tablespoons of water (approx)" ], "recipeInstructions": [{ "@type": "HowToStep", "name": "Prepare the butter murukku dough", "text": "Add the rice flour, besan flour, cumin seeds, hing, salt and butter into a shallow plate. Mix and rub the ingredients using hands until the butter is distributed. Add water a little at a time to form a dough that is not too dry, cracked nor too wet. You need tight smooth dough." },{ "@type": "HowToStep", "name": "Prepare the murukku press", "text": "You may grease the maker but I never do. Use the star shape stencil or any similar to the star. Then, add a portion of the dough and wheel in the knob press. If you do not have a Chakli Press, I am told that you can use a piping bag with a small star nozzle." },{ "@type": "HowToStep", "name": "Shape the murukkus", "text": "You may try to shape them as spiral cookies on a greased paper or cloth and fry them in hot oil. But these murukkus are best made as short strips. Heat enough oil in a wide kadai and test if the oil is ready by dropping a small piece of dough. If the dough sizzles up quickly then the oil is ready to use. Hold the mould above the hot oil and turn the knob a bit until the dough comes through. Use a small knife to cut short strips that would drop into the oil. Repeat until the pan is filled but not crowded. It is okay if they fall over other pieces because they will separate while frying." },{ "@type": "HowToStep", "name": "Fry the murukkus", "text": "Squeeze and cut dough strips as much as the kadai can hold easily. Do not overcrowd the pan. Use a small spoon to stir and turn them and fry both sides until lightly golden or until the frying sounds Shhhhu reduces. Use the slotted spoon to remove the fried murukkus and place them on a kitchen paper towel to drain any excess oil. Repeat until all of the dough is used.", "image": "https://1.bp.blogspot.com/-ztfzV6C8FtQ/YSdEbQmVLaI/AAAAAAAAVjs/bwY2P30_PXItVt6aMvqTz003jWNEEkRRwCLcBGAsYHQ/s16000/Butter_murukku_04.JPG" },{ "@type": "HowToStep", "name": "Store the butter murukku", "text": "These apparently stay good for at least 2 weeks in an airtight container but my recipe is a small batch and I bet you will finish up in one day." }] } </script><div style="text-align: justify;"><i>Butter murukku is a deep-fried South Indian crispy snack made with rice and chickpea flour (besan) with a hint of cumin and hing and of course butter! This recipe will yield light and crispy murukkus that are so addictive, that </i><span style="background-color: white;"><span class="mceItemHidden"><i>you cannot stop eating them. </i><a href="https://www.butfirstchai.com/2021/08/butter-murukku-with-besan-and-rice-flour.html#buttermurukku">Returning reader? Jump to Recipe</a>. </span></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-zOmG7F90K-w/YSc_Mx18EEI/AAAAAAAAVjg/cY1WeY5XL6srrGozGgR5TWhAyCOxfZK6ACLcBGAsYHQ/s907/IMG_2068.JPG" style="margin-left: 1em; margin-right: 1em;"><img alt="Butter Murukku with besan and rice flour" border="0" data-original-height="907" data-original-width="680" src="https://1.bp.blogspot.com/-zOmG7F90K-w/YSc_Mx18EEI/AAAAAAAAVjg/cY1WeY5XL6srrGozGgR5TWhAyCOxfZK6ACLcBGAsYHQ/s16000/IMG_2068.JPG" title="Butter Murukku with besan and rice flour"></a></div><br><span></span><a href="https://www.butfirstchai.com/2021/08/butter-murukku-with-besan-and-rice-flour.html#more"></a>Famidha Ashrafhttp://www.blogger.com/profile/01445286340952247735noreply@blogger.com0tag:blogger.com,1999:blog-1646694370656007962.post-27712364757989627632021-08-12T21:53:00.001+04:002021-08-15T09:49:20.705+04:00Riz bi Sharieh | Lebanese Vermicelli Rice <div class="addthis_inline_share_toolbox"></div><script type="application/ld+json">{ "@context": "https://schema.org/", "@type": "Recipe", "name": "Riz bi Sharieh | Lebanese Vermicelli Rice", "image": "https://1.bp.blogspot.com/-nW6l6tyquP8/YRO5WFXfvkI/AAAAAAAAVhk/lZlla21UNbARyLkIud8Ap6eDEKF1WefoACLcBGAsYHQ/s16000/Lebanese_Vermicelli_Rice_02.JPG", "description": "Riz bi Sharieh, the Lebanese vermicelli rice dish made with butter-toasted vermicelli and basmati rice goes well with any Arabic stew or main course.", "keywords": "lebanese vermicelli rice, rice with vermicelli, vermicelli noodles rice, arabic vermicelli rice recipe, Riz bi Sharieh,", "author": { "@type": "Person", "name": "Famidha Ashraf" }, "datePublished": "2021-08-12", "prepTime": "PT30M", "cookTime": "PT25M", "totalTime": "PT55M", "recipeCategory": "entree", "recipeCuisine": "Lebanese, Levant, Middle Eastern, Arabic", "recipeYield": "3", "nutrition": { "@type": "NutritionInformation", "calories": "" }, "recipeIngredient": [ "1 tablespoon butter or oil", "1/4 cup vermicelli pasta", "1 cup basmati rice", "2 cups water (or as required)", "Salt to taste", "toasted or fried pine nuts or almonds (optional)", "fresh parsley or coriander for garnish (optional)" ], "recipeInstructions": [{ "@type": "HowToStep", "name": "Soak rice", "text": "Rinse the basmati rice a few times and soak in water for 30 to 45 minutes or as per the pack instructions. Drain the rice and keep it aside." },{ "@type": "HowToStep", "name": "optional frying of nuts", "text": "Heat butter or any cooking oil in a deep thick bottomed pan on a medium flame. If using pine nuts or sliced almonds, fry them until light brown, remove them with a slotted spoon, and keep them aside for later.", "image": "https://1.bp.blogspot.com/-5FFx8S307jM/YRO5mO14jxI/AAAAAAAAVhs/hsHIi-8E_Usfi0y1j4Km-KABhKZFn95EgCLcBGAsYHQ/w400-h300/Lebanese_Vermicelli_Rice_04.JPG" },{ "@type": "HowToStep", "name": "Toast vermicelli", "text": "Add more butter if required and stir fry and roast the vermicelli pasta for 2 to 3 minutes or until they are evenly browned to a dark golden shade. You will notice that the butter will foam and froth and smell fabulous as the vermicelli get toasted. Make sure you don't burn so keep the heat low.", "image": "https://1.bp.blogspot.com/-3FshYnT6JC4/YRO5mPSQVkI/AAAAAAAAVh0/o7b-e9jF25MmVfQvg4Q_bOs3RkSsBGDaQCLcBGAsYHQ/w400-h300/Lebanese_Vermicelli_Rice_05.JPG" },{ "@type": "HowToStep", "name": "Cook rice", "text": "Next, stir the drained rice into the vermicelli. Saute for a few seconds to coat the grains with butter. Pour enough water (room temp) as per rice pack instructions or go with a 1:2 rice to water ratio. Pour at least 2 cups of water or just enough water that is 1 cm above the rice level. (1 cm is roughly half of the first knuckle of your index finger.)" },{ "@type": "HowToStep", "name": "Cook rice", "text": "Stir in salt to taste and bring the whole thing to a full boil on a high flame. Boil until most of the water evaporates and the grains and vermicelli surface up.", "image": "https://1.bp.blogspot.com/-pFUmnwJbDKk/YRO5mt7O11I/AAAAAAAAVh4/-tsMoQrNnrIcec0hkI5dXHCjDbj9pQhsQCLcBGAsYHQ/w400-h300/Lebanese_Vermicelli_Rice_06.JPG" },{ "@type": "HowToStep", "name": "Cook rice", "text": "Reduce the flame to the lowest and cover the pan with a tight lid. Let it slowly steam cook for 8 to10 minutes.", "image": "https://1.bp.blogspot.com/-omKe8NWxAyM/YRO5myycgxI/AAAAAAAAViA/HoyeRO26c_0ZNfV9g-4UDLFqtG_MJASowCLcBGAsYHQ/w400-h300/Lebanese_Vermicelli_Rice_08.JPG" },{ "@type": "HowToStep", "name": "Cook rice", "text": "Open and stir the rice gently to bring the bottom portion to the top, cover the pot again. Cook for another 5 minutes and switch off. Let the pan sit undisturbed for another 5 to 8 minutes.", "image": "https://1.bp.blogspot.com/-jcClLphUwjI/YRO5m7bg9xI/AAAAAAAAVh8/INbbeKVdk3ULW2XlCkwN6ly1beIB33WfACLcBGAsYHQ/w400-h300/Lebanese_Vermicelli_Rice_07.JPG" },{ "@type": "HowToStep", "name": "Serve rice", "text": "Open, fluff and serve on a platter. Garnish with fried nuts and chopped parsley. Serve Lebanese vermicelli rice with any Arabic side dish like Daoud Basha, Dawood Basha", "image": "https://1.bp.blogspot.com/-OXws42np-ao/YRO5nC53OUI/AAAAAAAAViE/hniSyPUYKAgBa59h_DO9DLFG3nOD_1cKwCLcBGAsYHQ/w400-h300/Lebanese_Vermicelli_Rice_09.JPG" }] } </script><div style="text-align: justify;">As promised in my Dawood Basha recipe post, here is how I make Riz bi Sharieh, the staple Lebanese style rice with vermicelli with just four simple ingredients! This traditional rice with butter toasted vermicelli is a great alternative to the regular rice dish. The lovely contrast in colour and texture makes it stand out and goes well with any Middle Eastern stew or main course. Did I tell you this is super easy to make too? </div><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-nW6l6tyquP8/YRO5WFXfvkI/AAAAAAAAVhk/lZlla21UNbARyLkIud8Ap6eDEKF1WefoACLcBGAsYHQ/s907/Lebanese_Vermicelli_Rice_02.JPG" style="margin-left: 1em; margin-right: 1em;"><img alt="Platter of Riz bi Sharieh served with daoud basha" border="0" data-original-height="907" data-original-width="680" src="https://1.bp.blogspot.com/-nW6l6tyquP8/YRO5WFXfvkI/AAAAAAAAVhk/lZlla21UNbARyLkIud8Ap6eDEKF1WefoACLcBGAsYHQ/s16000/Lebanese_Vermicelli_Rice_02.JPG" title="Riz bi Sharieh | Lebanese Vermicelli Rice"></a></div><span></span><a href="https://www.butfirstchai.com/2021/08/riz-bi-sharieh-lebanese-vermicelli-rice.html#more"></a>Famidha Ashrafhttp://www.blogger.com/profile/01445286340952247735noreply@blogger.com1tag:blogger.com,1999:blog-1646694370656007962.post-90562177008813796132021-07-29T11:32:00.008+04:002022-06-26T21:03:48.063+04:00Ripe Plantain Muffins | nenthra pazham muffins<div class="addthis_inline_share_toolbox"></div><script type="application/ld+json">{ "@context": "https://schema.org/", "@type": "Recipe", "name": "Ripe Plantain Muffins | nenthra pazham muffins", "image": "https://1.bp.blogspot.com/-2moTeSc2NLw/YQE0moBGrZI/AAAAAAAAVfI/dXDoU49fRrkMeP6z33Qz35UJfZKonZYAACLcBGAsYHQ/s16000/ripe_plantain-muffins_02.JPG", "description": "Ripe Plantain muffins are baked with the goodness of ghee, millet flour and warm spices like nigella seeds and cardamom are best served with a cuppa.", "keywords": "plantain recipes, ripe plantain, plantain muffins, Ripe Plantain Muffins, nenthra pazham muffins, plantain recipes, overripe plantain recipes, kerala banana recipes, ragi flour recipes, millet flour recipes, finger millet flour recipes", "author": { "@type": "Person", "name": "Famidha Ashraf" }, "datePublished": "2021-07-29", "prepTime": "PT10M", "cookTime": "PT30M", "totalTime": "PT40M", "recipeCategory": "dessert", "recipeCuisine": "Muffins", "recipeYield": "6", "nutrition": { "@type": "NutritionInformation", "calories": "" }, "recipeIngredient": [ "1/2 cup all-purpose flour (maida)", "1/4 cup finger millet flour (ragi)", "1/4 cup whole wheat flour (atta)", "1/3 cup sugar (can add up to 1/2 cup for sweeter bread)", "1/2 teaspoon of baking powder", "1/4 teaspoon of baking soda", "1/2 teaspoon cardamom powder", "1/2 teaspoon nigella seeds and more to sprinkle on top", "a pinch of salt", "1 large egg", "1/4 cup melted ghee", "3/4 cup fully mashed ripe plantain (best to use a processor or mixie)" ], "recipeInstructions": [{ "@type": "HowToStep", "name": "Prepare the oven and pan", "text": "Preheat the oven to 180°C with the wire rack in the middle. Lightly grease and flour a 6 hole muffin tray (medium size) or use muffin liners." },{ "@type": "HowToStep", "name": "Prepare the batter", "text": "Add all the dry ingredients into a large bowl and whisk to combine. In a smaller bowl, whisk the egg, then add the processed ripe plantain and melted ghee. Whisk until well incorporated. Gently fold the wet ingredients into the dry ingredients using a spatula. DO NOT overmix. Fold in the same direction until combined." },{ "@type": "HowToStep", "name": "Prepare to bake the ripe plantain muffins", "text": "Spoon the batter into the muffin holes up to the rim for larger muffins (you will get 5 muffins this way) or fill all 6 muffin holes just 3/4th of the hole. If going with large 5 muffins, fill the empty muffin hole with little water to aid even baking. Sprinkle some nigella seeds over each muffin." },{ "@type": "HowToStep", "name": "Bake the muffins", "text": "Bake the muffins in the preheated oven for 25 to 30 minutes or until it passes the toothpick test. Remove and let the tray cool on a rack. The muffins will release easily." },{ "@type": "HowToStep", "name": "Serve and store", "text": "Serve for breakfast or tea time with chai or coffee. Store at room temperature in an airtight box for 2 to 4 days.", "image": "https://1.bp.blogspot.com/-y7HRTEBHXYQ/YQE0_qaJQxI/AAAAAAAAVfU/aVFEs-JoFsc7oA7XHHaXDKSgN6SXnabmACLcBGAsYHQ/s16000/ripe_plantain-muffins_03.JPG" }] } </script><div style="text-align: justify;"><i>Ripe Plantain muffins are baked with the goodness of ghee, millet flour and warm spices like nigella seeds and cardamom and are best served with a cuppa.</i></div><div style="text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-2moTeSc2NLw/YQE0moBGrZI/AAAAAAAAVfI/dXDoU49fRrkMeP6z33Qz35UJfZKonZYAACLcBGAsYHQ/s907/ripe_plantain-muffins_02.JPG" style="margin-left: 1em; margin-right: 1em;"><img alt="nenthra pazham muffins in the muffin tray" border="0" data-original-height="907" data-original-width="680" src="https://1.bp.blogspot.com/-2moTeSc2NLw/YQE0moBGrZI/AAAAAAAAVfI/dXDoU49fRrkMeP6z33Qz35UJfZKonZYAACLcBGAsYHQ/s16000/ripe_plantain-muffins_02.JPG" title="Ripe Plantain Muffins | nenthra pazham muffins"></a></div></div><div style="text-align: justify;"><span></span></div><a href="https://www.butfirstchai.com/2021/07/ripe-plantain-muffins-nenthra-pazham.html#more"></a>Famidha Ashrafhttp://www.blogger.com/profile/01445286340952247735noreply@blogger.com2tag:blogger.com,1999:blog-1646694370656007962.post-86562223662725336142021-07-22T11:45:00.008+04:002022-07-29T22:45:07.733+04:00Afghan Sambosa with Meat and Peas<div class="addthis_inline_share_toolbox"></div><script type="application/ld+json">{ "@context": "https://schema.org/", "@type": "Recipe", "name": "Afghan Sambosa with Meat and Peas", "image": "https://1.bp.blogspot.com/-44sp8xdSYc8/YPW-BR_3zuI/AAAAAAAAVeI/gJJa3ijoYrQm06Flm9DX6x6RloW4gNf8QCLcBGAsYHQ/s16000/Afghan_Sambosa_09.JPG", "description": "Sambosas are popular Afghan appetizers that are triangular puff pastries stuffed with spiced ground meat and peas and baked to flaky golden turnovers.", "keywords": "sambosa, sambosa recipe, baked samosa recipe puff pastry, sambosa recipe, afghan sambosa, meat samboas, meat and peas sambosa, samosa recipe, puff pastry samosa recipe", "author": { "@type": "Person", "name": "Famidha Ashraf" }, "datePublished": "2021-07-22", "prepTime": "PT25M", "cookTime": "PT40M", "totalTime": "PT65M", "recipeCategory": "entree", "recipeCuisine": "Afghan, Central Asian,", "recipeYield": "6", "nutrition": { "@type": "NutritionInformation", "calories": "" }, "recipeIngredient": [ "2 teaspoon olive oil", "1 small onion, finely diced", "1/2 teaspoon cumin powder", "1/2 teaspoon turmeric powder", "1 teaspoon chilli flakes", "250gms minced beef or lamb", "1/4 cup frozen green peas (thawed)", "Salt to taste", "Fistful coriander leaves, chopped", "6 puff pastry squares (thawed)", "1 egg for egg wash", "seeds to sprinkle (sesame, nigella, black seeds etc)" ], "recipeInstructions": [{ "@type": "HowToStep", "name": "Prepare the minced meat filling", "text": "Heat oil in a heavy-bottomed pan like a cast iron over medium heat. Saute the chopped onion (reserve a tablespoon to add in the end), cumin powder, turmeric powder, chilli flakes and cook until the onion is translucent.", "image": "https://1.bp.blogspot.com/-UvqooKrYJLE/YPW8BY5nmbI/AAAAAAAAVcg/qsIgDE98E1c8ljWIJuCgpyDnersuHIqaACLcBGAsYHQ/w400-h300/Afghan_Sambosa_11.JPG" },{ "@type": "HowToStep", "name": "Prepare the minced meat filling", "text": "Next, add the minced meat and saute until all of the meat is browned and cooked through. Make sure to break the meat clumps as you saute so that they are cooked evenly without any traces of raw red meat. Saute on high heat until all of the moisture are evaporated.", "image": "https://1.bp.blogspot.com/-lTE-EpcP1TM/YPW8Bip1oaI/AAAAAAAAVco/D1mwsFVmmNs1usaBuqYf5mIiFnWlyyaFgCLcBGAsYHQ/w400-h300/Afghan_Sambosa_12.JPG" },{ "@type": "HowToStep", "name": "Prepare the minced meat filling", "text": "Next, add the thawed green peas along with salt to taste and saute until the peas are cooked. Taste and adjust the salt and spices as per your taste.", "image": "https://1.bp.blogspot.com/-d967kJpSl20/YPW8BThBzPI/AAAAAAAAVck/zeTFjLLpHCwxhkQj8LRHpniVAuwCbO-jwCLcBGAsYHQ/w400-h300/Afghan_Sambosa_14.JPG" },{ "@type": "HowToStep", "name": "Prepare the minced meat filling", "text": "Switch off and stir in the reserved chopped onions and fresh coriander leaves. Transfer the meat filling into a bowl and keep it aside to cool before you can use it.", "image": "https://1.bp.blogspot.com/-6BekSBh9rWU/YPW8B5bZqiI/AAAAAAAAVcs/YNwr0ziju2AA65kb-MR86XB7I5ZMKlYKACLcBGAsYHQ/w400-h300/Afghan_Sambosa_15.JPG" },{ "@type": "HowToStep", "name": "Prepare the puff pastry parcels", "text": "Preheat the oven to 180c. Line a baking tray with baking paper. Take one puff pastry square and fold it to form a triangle. Seal the side of two corners and use the remaining side opening to fill as much as you can stuff with the meat mixture. Seal all sides either by the twist method or with a fork. (See pictures)", "image": "https://1.bp.blogspot.com/-N7bkhWHd69w/YPW8C50Ek4I/AAAAAAAAVdA/dIz69a21H10BHinUSUYj9Oooi5sMDz83gCLcBGAsYHQ/w400-h300/Afghan_Sambosa_20.JPG" },{ "@type": "HowToStep", "name": "Egg wash and topping", "text": "Next, brush the outside of each stuffed puff pastry with the whisked egg or yolk and milk. Sprinkle the top with black seeds and sesame seeds.", "image": "https://1.bp.blogspot.com/-A5narWjOEsg/YPW8DWkUKTI/AAAAAAAAVdM/TuMWmLvr1KEz1s-tYkQyBBBudjK-F6ogACLcBGAsYHQ/w400-h300/Afghan_Sambosa_23.JPG" },{ "@type": "HowToStep", "name": "Bake Afghan Sambosas", "text": "Place the stuffed meat samosas at least 2 inches apart from each. Bake the stuffed puff pastries in the preheated oven on the middle rack for 35 to 40 minutes or until golden brown and puffed. Serve as is with tea or coffee or you may choose to serve with mint yoghurt dip.", "image": "https://1.bp.blogspot.com/-wrtnIwrWCv0/YPW8D1rICII/AAAAAAAAVdU/Z0gwKxjxwaott55b6ghDpbhhKwBde-6JACLcBGAsYHQ/w400-h300/Afghan_Sambosa_25.JPG" }] } </script><div style="text-align: left;"><div style="text-align: justify;"><i>Sambosas are popular Afghan appetizers that are triangular puff pastries stuffed with spiced ground meat and peas and baked to flaky golden turnovers. </i><span style="text-align: left;"><i>Nobody can resist this perfect flaky pastry, stuffed with flavour-packed spiced meat and peas filling!</i></span></div><div style="text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-D8M5g-U9DhQ/YPW9bwDp9gI/AAAAAAAAVd0/5gNOFPOoPd0qrN0Oxmng8kTU8MJahXSUACLcBGAsYHQ/s907/Afghan_Sambosa_05.JPG" style="margin-left: 1em; margin-right: 1em;"><img alt="Afghan Sambosa with Meat and Peas" border="0" data-original-height="680" data-original-width="907" src="https://1.bp.blogspot.com/-D8M5g-U9DhQ/YPW9bwDp9gI/AAAAAAAAVd0/5gNOFPOoPd0qrN0Oxmng8kTU8MJahXSUACLcBGAsYHQ/s16000/Afghan_Sambosa_05.JPG" title="Afghan Sambosa with Meat and Peas"></a></div><span></span></div></div><a href="https://www.butfirstchai.com/2021/07/afghan-sambosa-with-meat-and-peas.html#more"></a>Famidha Ashrafhttp://www.blogger.com/profile/01445286340952247735noreply@blogger.com0tag:blogger.com,1999:blog-1646694370656007962.post-83261742904643237792021-07-15T14:04:00.004+04:002022-01-04T17:20:07.225+04:00Kousa Sweet Bread | Baby Marrow Loaf<div class="addthis_inline_share_toolbox"></div><script type="application/ld+json">{ "@context": "https://schema.org/", "@type": "Recipe", "name": "Kousa Sweet Bread Recipe | Baby Marrow Loaf", "image": "https://1.bp.blogspot.com/-mwfORNnWxRo/YO1GNkabdxI/AAAAAAAAVb4/SygV-Bx2VMoEX8PMMpxmxiGNisY6OYVZQCLcBGAsYHQ/s16000/Kousa_sweet_bread_02.jpg", "description": "This Baby marrow (Kousa) bread recipe is so easy to make and best in taste with a soft crumb and crunchy crust studded with sugar and pumpkin seeds.", "keywords": "marrow bread, kousa recipes, sweet bread loaf, squash bread loaf, baby marrow recipes, zucchini recipes, baby zucchini bread, quick bread recipes", "author": { "@type": "Person", "name": "Famidha Ashraf" }, "datePublished": "2021-07-15", "prepTime": "PT10M", "cookTime": "PT50M", "totalTime": "PT60M", "recipeCategory": "dessert", "recipeCuisine": "American", "recipeYield": "4", "nutrition": { "@type": "NutritionInformation", "calories": "" }, "recipeIngredient": [ "1 cup grated marrow Kousa or zucchini", "1 large egg, room temperature", "1/3 cup oil (olive, sunflower, coconut, melted butter or ghee)", "1/2 cup sugar", "1/2 teaspoon salt", "1 teaspoon vanilla extract", "1/2 teaspoon cinnamon powder or allspice or cardamom powder", "1/2 teaspoon baking soda", "1/4 teaspoon baking powder", "1 cup all-purpose flour (maida)", "1 tablespoon demerara or raw sugar (optional but recommended)", "1 tablespoon pumpkin seeds (optional)" ], "recipeInstructions": [{ "@type": "HowToStep", "name": "Prepare the pan", "text": "Heat the oven to 175C. Lightly grease and line an 8×4-inch loaf pan with baking paper." },{ "@type": "HowToStep", "name": "Prepare the batter", "text": "Place grated baby marrow in a large bowl and add oil, eggs, sugars, vanilla, and salt. Use a hand whisk to mix until combined. Sieve the cinnamon powder, baking soda, and baking powder over the surface of the batter and whisk thoroughly. Sieve in the flour and fold until just combined." },{ "@type": "HowToStep", "name": "Bake the bread", "text": "Pour the batter into the prepared loaf pan and smooth the top. Sprinkle some raw or demerara sugar and pumpkin seeds. Bake for 45 to 50 minutes, until a toothpick test, comes out batter-free. Remove from oven and let the bread cool completely in the pan. It is best served the next day or at least until it is completely cooled." },{ "@type": "HowToStep", "name": "Serve and store", "text": "Remove the bread and slice using a bread knife. Serve with tea or coffee. Store any leftover slices in an airtight box. This bread stays good for 3 to 4 days at room temperature. But you may refrigerate during warmer days.", "image": "https://1.bp.blogspot.com/-4tNujeJ_5dw/YO1G3X8YwSI/AAAAAAAAVcE/faDy_KXUbOMfv356QvGuoEXSeQIDgYwSgCLcBGAsYHQ/s16000/Kousa_sweet_bread_05.jpg" }] } </script><p style="text-align: justify;"><i>This Baby marrow (Kousa) bread recipe is so easy to make and best in taste with a soft crumb and crunchy crust studded with sugar and pumpkin seeds. Serve with tea or coffee as is or take it up a notch with a schmear of your favourite nut butter or salted butter.</i></p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-mwfORNnWxRo/YO1GNkabdxI/AAAAAAAAVb4/SygV-Bx2VMoEX8PMMpxmxiGNisY6OYVZQCLcBGAsYHQ/s907/Kousa_sweet_bread_02.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="Kousa Sweet Bread | Baby Marrow Loaf" border="0" data-original-height="907" data-original-width="680" src="https://1.bp.blogspot.com/-mwfORNnWxRo/YO1GNkabdxI/AAAAAAAAVb4/SygV-Bx2VMoEX8PMMpxmxiGNisY6OYVZQCLcBGAsYHQ/s16000/Kousa_sweet_bread_02.jpg" title="Kousa Sweet Bread | Baby Marrow Loaf Slices"></a></div><div><span style="text-align: justify;"><span></span></span></div><a href="https://www.butfirstchai.com/2021/07/kousa-sweet-bread-baby-marrow-loaf.html#more"></a>Famidha Ashrafhttp://www.blogger.com/profile/01445286340952247735noreply@blogger.com0tag:blogger.com,1999:blog-1646694370656007962.post-26236804084607044802021-07-08T12:43:00.007+04:002022-07-28T17:19:36.047+04:00Fresh Cherry Pie that I baked for our 8th Anniversary<div class="addthis_inline_share_toolbox"></div><script type="application/ld+json">{ "@context": "https://schema.org/", "@type": "Recipe", "name": "Fresh Cherry Pie that I baked for our 8th Anniversary", "image": "https://1.bp.blogspot.com/-nTHzNBT07P4/YOWJLEeU9DI/AAAAAAAAVaE/wcufGopM-R8-iUen6DyZoa2ft74yECPuwCLcBGAsYHQ/s16000/Fresh_Cherry_Pie_09.JPG", "description": "A perfectly sliceable fresh cherry pie baked with sweetened cherries in a flaky all-butter pie crust and a rustic lattice to celebrate our marriage.", "keywords": "anniversary pie, cherry pie, cherry recipes, fresh cherry pie recipe, cherry pie with fresh cherries, baked on 8th, 8th and cherry", "author": { "@type": "Person", "name": "Famidha Ashraf" }, "datePublished": "2021-07-08", "prepTime": "PT50M", "cookTime": "PT50M", "totalTime": "PT100M", "recipeCategory": "dessert", "recipeCuisine": "American", "recipeYield": "4", "nutrition": { "@type": "NutritionInformation", "calories": "" }, "recipeIngredient": [ "1 cup and 6 tablespoons all-purpose flour, chilled", "1/2 tablespoon sugar", "3/4 teaspoon salt", "125gms butter (cold and solid), cut into half-inch cubes", "1/4 cup very cold ice water", "3 cups of whole fresh cherries, pitted and halved or quartered", "1/4 cup sugar", "2 tablespoon cornflour (starch)", "2 teaspoons lemon juice", "1/2 teaspoon vanilla extract", "1 tablespoon almond flour (optional but recommended)", "10gms butter, cut into small pieces", "1 egg (whole or yolk)", "1/2 tablespoon cream or milk", "demerara sugar or sanding sugar" ], "recipeInstructions": [{ "@type": "HowToStep", "name": "Prepare the pie crust", "text": "Add the chilled flour, sugar and salt into a mixie or a food processor. Pulse it a few times until combined." },{ "@type": "HowToStep", "name": "Prepare the pie crust", "text": "Next, add the very cold and solid butter cubes and pulse again 5 to 8 times or until they resemble coarse crumbs with pea-size butter pieces." },{ "@type": "HowToStep", "name": "Prepare the pie crust", "text": "Now, add the ice-cold water a little at a time between pulses just until it starts to come together. If the dough holds together when you pinch some in your hands, then it is ready. If it is not then add a dash of ice-cold water and pulse again." },{ "@type": "HowToStep", "name": "Prepare the pie crust", "text": "Transfer the mixture onto the work surface and gather the mixture to form a ball without kneading.", "image": "https://1.bp.blogspot.com/-NmqYyszMyfw/YOWKWu8srJI/AAAAAAAAVaQ/uDH6jxhp-7wSoE6IcS2PdINjCzP0kUMKgCLcBGAsYHQ/w640-h480/Fresh_Cherry_Pie_01.JPG" },{ "@type": "HowToStep", "name": "Prepare the pie crust", "text": "Divide the dough into two equal portions (roughly), flatten each to an inch thick disk, cling wrap and refrigerate for at least an hour or overnight. You will see bits of butter on the dough which will melt as the crust bakes creating flaky layers. So, visible pieces of butter are a good thing you should aim for in this dough.", "image": "https://1.bp.blogspot.com/-gVaEFbHKRKQ/YOWKWnBuiuI/AAAAAAAAVaU/rmLM6ukzNnsUPgDkBiSRnLnZPviwa5SpQCLcBGAsYHQ/w640-h480/Fresh_Cherry_Pie_02.JPG" },{ "@type": "HowToStep", "name": "Prepare the cherry filling", "text": "Take a large bowl and prepped cherries, sugar, cornflour/starch, lemon juice, vanilla, and almond flour and stir this until combined. Cover and place in the refrigerator until needed or for up to 24 hours.", "image": "https://1.bp.blogspot.com/-fqEdZoEhONY/YOWKXG_VJOI/AAAAAAAAVaY/28dR6ETSHTQ4FA0lGezqzDPjcBdxD0bZQCLcBGAsYHQ/w640-h480/Fresh_Cherry_Pie_04.JPG" },{ "@type": "HowToStep", "name": "Roll out the dough", "text": "When you are ready to roll the dough, remove one dough disc from the refrigerator and let it sit on the counter for 5 to 8 minutes or more depending on the weather. This will make it easier to roll without cracks." },{ "@type": "HowToStep", "name": "Roll out the dough", "text": "Dust the counter with flour and start rolling from the centre and work your way out, turning (not flipping) the dough carefully with your hands as you go. Spread the dough large enough to cover the depth and sides of the 7-inch pie dish. Also, now is the time you should use the pie dish to cut out your foil pie crust shield." },{ "@type": "HowToStep", "name": "Line the pie dish", "text": "Carefully place the rolled-out dough into the pie plate." },{ "@type": "HowToStep", "name": "Line the pie dish", "text": "Lightly press it to the bottom and sides of the pie dish (ensure the dough overlaps the edge to prevent shrinkage while baking).", "image": "https://1.bp.blogspot.com/-RYyFbZVJD5o/YOWKXp2xHPI/AAAAAAAAVag/-wd8EGk1PEM1YjqslGUyvibHpr1XypyuQCLcBGAsYHQ/w640-h480/Fresh_Cherry_Pie_05.JPG" },{ "@type": "HowToStep", "name": "Line the pie dish", "text": "Spoon the chilled cherry filling covering the base and mount the excess. Place a few pieces of cold butter over the filling and refrigerate until needed." },{ "@type": "HowToStep", "name": "Make the lattice", "text": "Remove the other disk of chilled pie dough from the refrigerator." },{ "@type": "HowToStep", "name": "Make the lattice", "text": "Roll the dough into a circle similar to the size of the pie dish. If feeling adventurous, make a lattice else you may place the whole, uncut pie crust over the pie dish with filling and poke a hole in the top for a steam vent for steam to release like in my apple pie." },{ "@type": "HowToStep", "name": "Make the lattice", "text": "Using a sharp knife, or pizza cutter, cut the dough into strips of any size. It can be all of the same width or of different widths. Take out the pie dish from the refrigerator and quickly thread the strips over and under one another to resemble a basket weave. I thought I did a good job but I wish I had seen this post on lattice weaving by everyday pie so I could have done a better weaving." },{ "@type": "HowToStep", "name": "Make the lattice", "text": "Trim any excess and make sure to press the edges of strips with the bottom pie crust to firmly seal the pie. Flute or crimp the edges to make the pie look even prettier. With the trimmed dough, I used a cookie cutter to make an 8 design.", "image": "https://1.bp.blogspot.com/-EjJfRlYGdTA/YOWKXkjb7XI/AAAAAAAAVac/sE0MRM9liaQ0oGvCvqSWRu202UotTDI9gCLcBGAsYHQ/w640-h480/Fresh_Cherry_Pie_06.JPG" },{ "@type": "HowToStep", "name": "Make the lattice", "text": "Chill the pie until the oven is preheated." },{ "@type": "HowToStep", "name": "Bake the fresh cherry pie", "text": "Preheat the oven to 200℃." },{ "@type": "HowToStep", "name": "Bake the fresh cherry pie", "text": "Make the egg wash by whisking the egg or yolk with milk or cream." },{ "@type": "HowToStep", "name": "Bake the fresh cherry pie", "text": "Brush the pie with the egg wash and sprinkle some sugar all over the top." },{ "@type": "HowToStep", "name": "Bake the fresh cherry pie", "text": "Place the pie on a baking sheet and bake for 20 minutes on the middle rack." },{ "@type": "HowToStep", "name": "Bake the fresh cherry pie", "text": "Reduce the temperature to 190℃, place the foil pie crust you made over the pie and continue to bake for another 30 minutes or until the crust is golden brown and you can see the cherry juices bubbling.", "image": "https://1.bp.blogspot.com/-8zhahEMSPpI/YOWKX36pVZI/AAAAAAAAVak/6_IJTb7KHDY8Nz2y5r8KdB2SbmXtYWU8gCLcBGAsYHQ/w640-h480/Fresh_Cherry_Pie_07.JPG" },{ "@type": "HowToStep", "name": "Cool the baked cherry pie", "text": "Remove the baked cherry pie from the oven and place it on a cooling rack.", "image": "https://1.bp.blogspot.com/-zPfY0mv0zVQ/YOWLC9nvKGI/AAAAAAAAVa4/ulwl9HeHjYINghlgy200LJbSwBxaIAh4wCLcBGAsYHQ/s16000/Fresh_Cherry_Pie_10.JPG" },{ "@type": "HowToStep", "name": "Cool the baked cherry pie", "text": "Let it cool for at least 4 to 6 hours before slicing and serving. The filling will be runny if you slice it any earlier. The pie firmed up even better the next day so there was no runny juice in our second-day slices.", "image": "https://1.bp.blogspot.com/-1hVtpctFoyM/YOWLL8N_YEI/AAAAAAAAVa8/aE-ik4HSLkEQBNlovR5NcuqL1_zIisSEACLcBGAsYHQ/s16000/Fresh_Cherry_Pie_13.JPG" },{ "@type": "HowToStep", "name": "Slicing the pie", "text": "The first piece of pie is always the toughest to get out of the pie dish without making a mess. Use a sharp serrated knife to slice through the crust and make sure you have cut through the bottom crust too." },{ "@type": "HowToStep", "name": "Slicing the pie", "text": "Use an offset spatula to dig out the piece. Read more on how to slice a pie in this food52 article.", "image": "https://1.bp.blogspot.com/-J0Uk1apU1Ko/YOWLX8GAYCI/AAAAAAAAVbE/Ftmj6ZFrsW0rbjhFAlWmaDhokEpdS4RnACLcBGAsYHQ/s16000/Fresh_Cherry_Pie_14.JPG" },{ "@type": "HowToStep", "name": "Store leftovers", "text": "Cover the leftovers and keep at room temperature for a day or refrigerate them for no longer than 5 days." }] } </script><div style="text-align: justify;"><i>A perfectly sliceable 7-inch fresh cherry pie baked with sweetened cherries in a flaky all-butter pie crust and a rustic lattice to celebrate our marriage. :-)</i></div><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-nTHzNBT07P4/YOWJLEeU9DI/AAAAAAAAVaE/wcufGopM-R8-iUen6DyZoa2ft74yECPuwCLcBGAsYHQ/s907/Fresh_Cherry_Pie_09.JPG" style="margin-left: 1em; margin-right: 1em;"><img alt="Fresh Cherry Pie that I baked for our 8th Anniversary" border="0" data-original-height="907" data-original-width="680" src="https://1.bp.blogspot.com/-nTHzNBT07P4/YOWJLEeU9DI/AAAAAAAAVaE/wcufGopM-R8-iUen6DyZoa2ft74yECPuwCLcBGAsYHQ/s16000/Fresh_Cherry_Pie_09.JPG" title="Fresh Cherry Pie that I baked for our 8th Anniversary"></a></div><div style="text-align: justify;"><span></span></div><a href="https://www.butfirstchai.com/2021/07/fresh-cherry-pie-that-i-baked-for-our.html#more"></a>Famidha Ashrafhttp://www.blogger.com/profile/01445286340952247735noreply@blogger.com0tag:blogger.com,1999:blog-1646694370656007962.post-17723966632163808412021-07-01T13:24:00.003+04:002021-08-10T08:16:40.141+04:00Dawood Basha with Chicken Meatballs<div class="addthis_inline_share_toolbox"></div><script type="application/ld+json">{ "@context": "https://schema.org/", "@type": "Recipe", "name": "Dawood Basha with Chicken Meatballs", "image": "https://1.bp.blogspot.com/-BQK0HkhFtBE/YN1N3D-BUsI/AAAAAAAAVXg/uJTPzJefywcsEF_MrsGKSm7DW6sPiTOQgCLcBGAsYHQ/s16000/Chicken_Dawood_Basha_04.JPG", "description": "A chicken version of my Dawood Basha stew with the same gusto of meatballs, potatoes and peppers in tomato sauce is best served with vermicelli rice.", "keywords": "daoud basha recipe, dawood basha recipe, meatballs in tomato sauce, pomegranate molasses recipes, lebanese meatballs recipes, meatballs using chicken, chicken meatballs recipe", "author": { "@type": "Person", "name": "Famidha Ashraf" }, "datePublished": "2021-07-01", "prepTime": "PT20M", "cookTime": "PT55M", "totalTime": "PT75M", "recipeCategory": "entree", "recipeCuisine": "Middle Eastern, Levantine, Lebanese", "recipeYield": "3", "nutrition": { "@type": "NutritionInformation", "calories": "" }, "recipeIngredient": [ "500gms boneless chicken thighs, cut into smaller pieces", "1 medium onion, diced finely", "3 garlic cloves, minced", "2 to 3 green chilli, slit and chopped", "Handful fresh parsley leaves, chopped", "1/2 tablespoon allspice powder", "1/2 teaspoon cinnamon powder or cumin powder", "1 teaspoon pomegranate molasses", "Salt and pepper to taste", "Olive oil or any cooking oil to sear", "Olive oil to pan-fry", "1 large potato, chopped into large chunks", "1 bell pepper (any colour), chopped into large cubes", "1 medium onion, diced finely", "4 garlic cloves, minced", "1/2 tablespoon allspice powder", "1/2 teaspoon cinnamon powder", "300gms or 2 large tomatoes, pureed or chopped finely", "1 and 1/2 tablespoon tomato paste", "1 tablespoon pomegranate molasses", "Water to submerge the meatballs", "Salt and pepper to taste", "chopped parsley leaves to garnish" ], "recipeInstructions": [{ "@type": "HowToStep", "name": "Prepare the chicken meatballs", "text": "Add the chicken meatballs ingredients into a food processer or grinder mixie jar and process until the mixture comes together. Transfer the mixture into a bowl and make 15 to 20 equal-sized balls. You may make smaller meatballs for more. For ease, wet your hands between making each meatball.", "image": "https://1.bp.blogspot.com/-SpwAQHIeQMk/YNgusiL0ydI/AAAAAAAAVUg/USKlG_nmVgMvqqFfRRi8vlWNJ1OCTT_VQCLcBGAsYHQ/w400-h300/Chicken_Daoud_Basha_03.JPG" },{ "@type": "HowToStep", "name": "Sear the chicken meatballs", "text": "Heat olive oil in a saucepot and place the meatballs without crowding the pan. You can do it in batches so it is easy to stir and sear evenly. Make sure all meatballs are browned. Remove the meatballs and keep them aside.", "image": "https://1.bp.blogspot.com/-U219pkTFekQ/YNgutzwbPXI/AAAAAAAAVUs/GmSCuOiTTIAIovyJvHnfNxa9KDPa6Eg_QCLcBGAsYHQ/w400-h300/Chicken_Daoud_Basha_05.JPG" },{ "@type": "HowToStep", "name": "Roast the potatoes and red bell pepper", "text": "Add more olive oil to the same pan. Pan-fry the potato chunks until browned on all sides. Remove and keep them aside. Next, add the chopped red bell pepper and roast until charred edges. Remove and keep them aside.", "image": "https://1.bp.blogspot.com/-BVsTzaI-oxA/YNgut8u2jxI/AAAAAAAAVUw/_u_vc9cORhYjqipp8Aom1-aB1n3OrsndgCLcBGAsYHQ/w400-h300/Chicken_Daoud_Basha_06.JPG" },{ "@type": "HowToStep", "name": "Prepare the Tomatoes", "text": "Purée the tomatoes and keep them ready for sauce or feel free to use them as finely chopped tomatoes. You may also process some of the roasted bell pepper along with the tomatoes for added flavour and colour. This works well if you are using red bell pepper, avoid if using green." },{ "@type": "HowToStep", "name": "Prepare the sauce", "text": "Heat more olive oil in the same pan. Saute the finely chopped onions and garlic. Add the spice powders along with some salt and saute for few minutes. Stir in the pureed tomatoes, tomato paste and pomegranate molasses. Bring the sauce to a full boil.", "image": "https://1.bp.blogspot.com/-wgDN4cyXAAw/YNguuYESfDI/AAAAAAAAVU4/pl8l--_RCIgijwv1LqK2WAKcxWTpqX7oQCLcBGAsYHQ/w400-h300/Chicken_Daoud_Basha_08.JPG" },{ "@type": "HowToStep", "name": "Prepare Dawood basha", "text": "Place all the seared chicken meatballs carefully in a single layer. Pour enough water to partially submerge the meatballs. Cover and cook on low flame for 15 to 20 minutes or until the meatballs are cooked and the sauce starts to thicken. Stir in the fried potatoes and bell peppers. Taste and adjust the spices and salt. Cover and cook for another 10 minutes or until the potatoes are cooked through and sauce reaches your desired consistency. Transfer to the serving bowl and garnish with parsley leaves. Serve hot Dawood basha with boiled white rice or vermicelli rice.", "image": "https://1.bp.blogspot.com/-z46PlpmOQWI/YNguu5Z5RMI/AAAAAAAAVVE/4HFPTAkHBnUUHddAh2txDscQ_SsJVmWzACLcBGAsYHQ/w640-h480/Chicken_Daoud_Basha_11.JPG" }] } </script><div style="text-align: justify;">A chicken version of my popular <a href="https://www.butfirstchai.com/2019/08/daoud-basha-lebanese-meatballs-in.html" target="_blank">Daoud Basha</a> stew with the same gusto of meatballs, potatoes and peppers in tangy-sweet tomato sauce is best served with buttery vermicelli rice. I thoroughly enjoyed making this several times since Ramadan and so you will find pictures of different attempts. Hope you will enjoy this recipe and share your comments. </div><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-BQK0HkhFtBE/YN1N3D-BUsI/AAAAAAAAVXg/uJTPzJefywcsEF_MrsGKSm7DW6sPiTOQgCLcBGAsYHQ/s907/Chicken_Dawood_Basha_04.JPG" style="margin-left: 1em; margin-right: 1em;"><img alt="Dawood Basha with Chicken Meatballs" border="0" data-original-height="907" data-original-width="680" src="https://1.bp.blogspot.com/-BQK0HkhFtBE/YN1N3D-BUsI/AAAAAAAAVXg/uJTPzJefywcsEF_MrsGKSm7DW6sPiTOQgCLcBGAsYHQ/s16000/Chicken_Dawood_Basha_04.JPG" title="Dawood Basha with Chicken Meatballs"></a></div><br><span></span><a href="https://www.butfirstchai.com/2021/07/dawood-basha-with-chicken-meatballs.html#more"></a>Famidha Ashrafhttp://www.blogger.com/profile/01445286340952247735noreply@blogger.com2tag:blogger.com,1999:blog-1646694370656007962.post-31620481907361627432021-06-27T14:49:00.004+04:002022-06-26T20:52:08.189+04:00Biscoff No-Churn Ice Cream<div class="addthis_inline_share_toolbox"></div><script type="application/ld+json">{ "@context": "https://schema.org/", "@type": "Recipe", "name": "Biscoff No-Churn Ice Cream", "image": "https://1.bp.blogspot.com/-rK2cTODU0YY/YNLucuJCaPI/AAAAAAAAVS4/qXUBMb9tI90qJaTPen20k7fCzq9FCQyVACLcBGAsYHQ/s16000/Biscoff_no-churn_ice_cream_04.JPG", "description": "This no-churn Biscoff ice cream packed with creamy Biscoff spread and Biscoff biscuits is super delicious and easy to make with just 4 ingredients.", "keywords": "Biscoff No Churn Ice Cream recipe, no churn ice cream recipe, biscoff ice cream recipe, homemade no churn ice cream recipe, cookie butter ice cream recipe, cookie spread ice cream recipe", "author": { "@type": "Person", "name": "Famidha Ashraf" }, "datePublished": "2021-06-27", "prepTime": "PT20M", "cookTime": "PT300M", "totalTime": "PT320M", "recipeCategory": "dessert", "recipeCuisine": "Ice Cream", "recipeYield": "3", "nutrition": { "@type": "NutritionInformation", "calories": "" }, "recipeIngredient": [ "2/3 cup full-fat whipping cream", "1/3 cup biscoff spread (6 tbsp)", "1/3 cup sweetened condensed milk", "4 to 6 biscoff lotus biscuits, crushed", "Melted biscoff spread to garnish (optional but recommended)" ], "recipeInstructions": [{ "@type": "HowToStep", "name": "keep chilled", "text": "Measure and add the cold whipping cream into a large bowl and keep it refrigerated along with the whisks until needed or chilled." },{ "@type": "HowToStep", "name": "mix the base", "text": "Add the biscoff spread and condensed milk into another bowl and mix them together using a rubber spatula until combined. Keep refrigerated." },{ "@type": "HowToStep", "name": "whip the cream", "text": "Take out the chilled bowl of whipping cream and use the electric mixer to beat on medium-high speed until stiff peaks form. It will take about 3 to 5 minutes to reach stiff peaks." },{ "@type": "HowToStep", "name": "fold", "text": "Fold the whipped cream into the biscoff mixture using a rubber spatula until everything is combined. Next, fold in the crushed lotus biscuits crumbs." },{ "@type": "HowToStep", "name": "pack and freeze", "text": "Transfer the mixture into a freezer-friendly box, place a cling wrap touching the surface of the ice cream mixture. Cover with a tight lid and freeze for 4 to 5 hours or overnight." },{ "@type": "HowToStep", "name": "scoop", "text": "Remove from the freezer and use an ice cream scooper or a spoon dipped in warm water to get a neat smooth scoop." },{ "@type": "HowToStep", "name": "serve", "text": "Serve immediately with a drizzle of melted biscoff or a lotus biscuit tucked.", "image": "https://1.bp.blogspot.com/-R6c97MVZPPM/YNLuvazt-4I/AAAAAAAAVTE/CebXqThDNog1YgP5vNYhc00JlHI2eDOzwCLcBGAsYHQ/s16000/Biscoff_no-churn_ice_cream_03.JPG" }] } </script><div style="text-align: justify;">This no-churn Biscoff ice cream packed with creamy Biscoff spread and Biscoff biscuits is super delicious and easy to make with just 4 ingredients. And as always, my recipe is for a small batch of 5 to 6 medium scoops, so you are not over-indulging! 😁</div><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-sxxhpjXqtp8/YNLuPUWGysI/AAAAAAAAVS0/x-k3sgCrb7IJ9fyP1kaxNU6H-vPGOQTVACLcBGAsYHQ/s907/Biscoff_no-churn_ice_cream_02.JPG" style="margin-left: 1em; margin-right: 1em;"><img alt="Biscoff No-Churn Ice Cream Scoops in a bowl" border="0" data-original-height="680" data-original-width="907" src="https://1.bp.blogspot.com/-sxxhpjXqtp8/YNLuPUWGysI/AAAAAAAAVS0/x-k3sgCrb7IJ9fyP1kaxNU6H-vPGOQTVACLcBGAsYHQ/s16000/Biscoff_no-churn_ice_cream_02.JPG" title="Biscoff No-Churn Ice Cream"></a></div><p style="text-align: justify;"><b><span></span></b></p><a href="https://www.butfirstchai.com/2021/06/biscoff-no-churn-ice-cream.html#more"></a>Famidha Ashrafhttp://www.blogger.com/profile/01445286340952247735noreply@blogger.com0