Grapefruit Yoghurt Cake

This is a recipe that you will come across on many blogs on the net and that's because it is a wonderful and very simple recipe that yields a very light cake. This recipe is  by Ina Garten a.k.a 'The Barefoot Contessa'. This is the first recipe i've tried of Inas' and it is absolutely great, very simple and yields amazing results. If you love grapefruit like i do, give this recipe a whirl and you will not be disappointed.


Recipe: Grapefruit Yoghurt Cake
Source: Smitten Kitchen
Ingredients:
1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon kosher salt
1 cup plain whole-milk yogurt ( i used low fat)
1 cup plus 1 tablespoon sugar
3 extra-large eggs
3 teaspoons grated grapefruit zest (approximately one large grapefruit)
1/2 teaspoon pure vanilla extract
1/2 cup vegetable oil
1/3 cup freshly squeezed grapefruit juice

For the glaze:
1 cup confectioners’ sugar
2 tablespoons freshly squeezed grapefruit juice

Directions:

Preheat the oven to 350°F. Grease an 8 1/2 by 4 1/4 by 2 1/2-inch loaf pan. Line the bottom with parchment paper. Grease and flour the pan. (i used PAM)

Sift together the flour, baking powder, and salt into 1 bowl. In another bowl, whisk together the yogurt, 1 cup sugar, the eggs, grapefruit zest, and vanilla. Slowly whisk the dry ingredients into the wet ingredients. With a rubber spatula, fold the vegetable oil into the batter, making sure it’s all incorporated. Pour the batter into the prepared pan and bake for about 50 minutes, or until a cake tester placed in the center of the loaf comes out clean.

Meanwhile, cook the 1/3 cup grapefruit juice and remaining 1 tablespoon sugar in a small pan until the sugar dissolves and the mixture is clear. Set aside.

When the cake is done, allow it to cool in the pan for 10 minutes. Carefully place on a baking rack over a sheet pan. While the cake is still warm, pour the grapefruit-sugar mixture over the cake and allow it to soak in. Cool.

For the glaze, combine the confectioners’ sugar and grapefruit juice and pour over the cake.

Lemon Currant Drops

 

 

Sweet lemony treats with dried currants. These cookies tasted good and lemony but i would like to reduce the amount of sugar next time around as i thought they were a bit too sweet for me. The original cookie recipes calls for orange and dried cranberries but i decided to change to lemon as i prefer it over orange and i didn't have enough cranberries so i went with currants and i liked how that combination turned out.

Lemon Currant Drops

Source: All recipes

Ingredients:

• 1/2 cup white sugar
• 1/2 cup packed brown sugar
• 1/4 cup butter, softened
• 1 egg
• 3 tablespoons lemon juice
• 1/2 teaspoon lemon extract
• 1 teaspoon grated lemon zest
• 1 1/2 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup dried currants

Directions:

1. Preheat oven to 375 degrees F(190 degrees C). Lightly grease cookie sheets, or line with parchment paper.
2. In a medium bowl, cream together the white sugar, brown sugar, and butter. Stir in the egg, lemon juice, lemon extract, and lemon zest. Sift together the flour, baking powder, baking soda, and salt; mix into the lemon mixture. Stir in the dried currants. Drop cookie dough by heaping teaspoonfuls, 2 inches apart, on the prepared cookie sheets.
3. Bake for 10 to 12 minutes, or until edges are starting to brown. Cool on baking sheets for 5 minutes, then remove to a wire rack to cool completely.

Pear-Filled Bundt Cake

Last weekend i felt like baking a cake with pears in it... why pears? u ask , well.... because i bought a can of pears and decided to use it somehow so, i decided on a cake. I got this recipe from Taste Of Home and i really like the way it turned out. I enjoyed eating this cake along side my afternoon tea.

Recipe: Pear Filled Bundt Cake
Source: Taste Of Home
Serves: 16-20 ( i would say 12-16 since i prefer bigger slices)
Ingredients:

         Cake:

• 1/2 cup butter, softened
• 1/2 cup sugar
• 3 eggs
• 1/2 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/3 cup orange juice ( i didn't have any so, i used milk)
• 
  Filling:
• 1/2 cup packed brown sugar
• 1/2 cup diced peeled ripe pear
• 1/2 cup sliced almonds
• 2 tablespoons all-purpose flour
• 4-1/2 teaspoons butter, melted
• 1/2 teaspoon ground cinnamon

       Glaze:

• 1/2 cup confectioners' sugar
• 2-1/4 teaspoons orange juice ( i didn't have any so, i used milk)
• sliced almonds, for decorating

Directions:

• In a large bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Beat in vanilla.
• Combine the flour, baking powder and baking soda; add to creamed mixture alternately with orange juice.
• Pour half of the batter into a greased 10-in. fluted tube pan. Combine the filling ingredients; sprinkle over batter. Top with remaining batter. Smooth top with a spatula.
• Bake at 350° for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack.
• Combine glaze ingredients; drizzle over cake and decorate with sliced almonds. 

Chocolate Mint Brownies

Mmmmmmm.... chocolate mint brownies what a wonderful combinations, i love mint, seriously!!! Mint tea, After eigh mints, york peppermint patties, Andes mints, mint lemonade.... get the drift, i love mint. This is a great recipe and definitely one i will be making again and again and again... if you love mint, just give this recipe a whirl. I actually found this recipe on a blog and printed it out so i could try and guess what when i got all the ingredients ready , i was reading the recipes on the hershey's chocolate chips bag and found it there too!!!


Chocolate Mint Brownies
Source: The Kitchenarian
Ingredients:

Brownie Layer:1   cup   sugar
½  cup   butter, softened
4           eggs
1   cup   all-purpose flour
½  tsp   salt
2  cups  Hershey’s chocolate syrup
1 tsp      vanilla extract

Mint Layer:2 cups confectioner’s sugar
½ cup butter, softened
4 tablespoons Crème de Menthe

Chocolate Layer:6 ounces semi-sweet chocolate
6 tablespoons butter


Directions:

Brownie layer: Preheat oven to 350 degrees. Cream sugar and butter. Add eggs, flour, salt, chocolate syrup and vanilla. Pour batter into greased and floured 9 x 13 baking pan and bake for 30 minutes. Cool completely.

Mint layer: Combine confectioner’s sugar, butter and Crème de Menthe. Stir until smooth. Spread on cooled cake. Refrigerate until this layer is set.

Chocolate layer: Melt chocolate and butter in a double boiler. Stir until smooth. Let cool slightly and spread on cake. Refrigerate until this top layer is set. Cut into small squares and serve.

Hummus

Hummus is a very well known middle eastern appetizer that tastes great and is very simple to make. This my own recipe. Hummus is usually served drizzled with olive oil and with arabic bread on the side to scoop.

To begin , let's measure out all the ingredients...

Put the chickpeas and garlic clove in the food processor and proccess for a minute or two...

Add the tahini, lemon juice, salt and cumin... 

Add the water and process again till smooth..

Hummus
Serves : 6
Source : My own recipe

Ingredients:

4     cups   chickpeas, dry
1     tbsp    bicarbonate of soda
1/2  cup     tahini
1/2  cup     lemon juice
1     pc      garlic, clove
1     tsp     salt
1     tsp     cumin
2     tbsp   water
olive oil, to serve


Directions:

1.Rinse the chickpeas and soak in water overnight, add half of the bicarbonate of soda.
2. The next day, rinse the chick peas again and put them in a pot and cover with cold water. Add the rest of the bicarbonate of soda and set on high heat to boil till tender.
3. Drain the chickpeas, reserve some for garnish.
4. When the chickpeas cool down, put them in the food processor with the garlic clove and process for 1 minute.
5. Add the tahini, lemon juice, salt and cumin and process again for another minute or two.
6. Using a spatula scrape the food processor bowl then add the water and process again till smooth.
7. Spoon the hummus into a serving plate , garnish with reserved chick peas and drizzle with olive oil.
8. Serve the hummus with khobiz.

Iced Lemon Poppy Seed Muffins

Iced lemon poppy seed muffins
yields: 12 muffins/ 24 mini muffins
Ingredients:

For the muffins:
2/3  cup    sugar
1              lemon, grated zest and juice of
2     cup   all purpose flour
2     tsp    baking powder
1/4  tsp    baking soda
1/4  tsp    salt
3/4  cup   sour cream
2     lg      eggs
1    tsp     pure vanilla extract
1   stick   unsalted butter
2   tbsp   poppy seeds

For the icing:
1   cup   confectioners sugar
2   tbsp  lemon juice


Directions:

1. Center a rack in the oven and preheat the oven to 180 degrees celsius.
2. Butter or spray the 12 molds in a regular size muffin pan or fit with paper cups. Place the muffin pan on a baking sheet.
3. In a large bowl, rub the sugar and lemon zest together with your finger tips until the sugar is moist and frangrance of lemon strong. Whisk in the flour, baking powder, baking soda and salt.
4. In another bowl, whisk the sour cream, eggs, vanilla, lemon juice and melted butter together until well blended.
5. Pour the liquid ingredients over the dry ingredients and, with a whisk or rubber spatula, gently but quickly stir to blend.Don't over mix, a few lumps are better than overmixing.
6. Divide the batter evenly among the muffin cups.
7. Bake for 18-20 minutes, or until the tops are golden and a tester inserted in the center comes out clean.
8. Transfer the pan to a rack to cool for 5 minutes before removing the muffins from the mold..
9. Cool the muffins completely before icing them.

 

Chocolate Malted Whopper Cookies

 

Since i spotted this cookie recipe on 'Brown Eyed Baker' i knew i had to try it as i love malted milk powder and the chocolate coated malt balls. I loved the way these cookies tasted, they're very chewy and soft and have a great malted-choclatey flavor.

Chocolate Malted Whopper Cookies

Yield: 18 large cookies

Prep Time: 15 minutes | Bake Time: 10 to 12 minutes

1¾ cups all-purpose flour
1 cup malted milk powder
¼ cup unsweetened cocoa powder
1½ teaspoons baking powder
¼ teaspoon salt
1 stick plus 3 tablespoons (11 tablespoons) unsalted butter, at room temperature
2/3 cup granulated sugar
2 eggs
1 teaspoon vanilla extract
¼ cup whole milk
2 cups (6 ounces) chocolate-covered malted milk balls (Maltesers), coarsely chopped, or in my case crushed using a rolling pin
1 cup chocolate chips (or 6 ounces chopped chocolate)

1. Preheat the oven to 175 degrees Celsius and line two baking sheets with parchment paper or silicone baking mats.

2. Whisk together the flour, malted milk powder, cocoa powder, baking powder and salt in a medium bowl; set aside.

3. Cream the butter and sugar together on medium speed for about 3 minutes, until very smooth. Add the eggs one at a time, beating for 1 minute after each addition. Beat in the vanilla. Reduce the mixer speed to low and add half the dry ingredients, mixing just until it disappears into the batter. Mix in the milk, then the remaining dry ingredients, mixing only until they are incorporated. With the mixer still on low, or by hand with a rubber spatula, mix in the malted milk balls and chocolate chips.

4. Drop about 2 heaping tablespoonfuls worth of dough  onto the sheets, leaving about 2 inches of space between each. Bake for 10 to 12 minutes, until puffed and set but still slightly soft to the touch. Let the cookies rest for 2 minutes before transferring them to a cooling rack to cool to room temperature. Store in an airtight container at room temperature.

Djaj Bi Filfil

Djaj bi filfil is a spicy baked chicken dish with potatoes. The amount of spiciness of this dish can be adjusted according to your liking. This dish is served with khobiz.



To start preparing, boil the chicken...

Deep fry the potatoes...

In a baking dish sautee the onions, add the cilli paste and spices...

Add the liquids to the dish and simmer...

Add the chicken to the dish and top with the potatoes...

Here's the recipe:

Djaj Bi Filfil
Source: Family Recipe
Serves: 6
Ingredients:
1              chicken , skinned and cut into 8pcs
4     med  potatoes, peeled and sliced
2-3  pcs   white onions, chopped
4     cups  tomato puree
2     cups  chicken broth
3     tbsps chilli paste ( can be adjusted to taste)
3     tsps   salt
1     tbsp   cumin
1/4  cup    olive oil
6-8  cup    vegetable oil ( for frying the potatoes)


Directions:
1. Boil the chicken , drain it reserving the broth and set aside.
2. In a pot on medium fire deep fry the potaoes till golden then, place on a paper towel lined plate and set aside.
3. Preheat the oven at 180C.
4. Place a baking dish on the stove on medium heat, pour the olive oil and add the onions.
5. Fry the onions till translucent then add the chilli paste , cumin and salt. Stir well.
6. Pour the tomato puree and broth over the onions in the baking dish and let simmer for about 5 minutes.
7. Turn off the heat on the stove and add the chicken to the baking dish and cover with the potatoes.
8. Cover the baking dish with foil and bake for 30 minutes, uncover for the last 10 minutes of baking.

Lahme Mahyouse (Sauteed Meat)

This is a very quick dish that you can serve up in no time. I like to make this dish on work days when i don't have so much time on my hands to cook. I serve this dish with a green salad, hummus and some fries.

The ingredients...

The first step will be sauteeing the onions in olive oil, then adding the meat and spices...

Sautee until the meat is no longer pink...

Then put a lid on and cook for 10 more minutes. Add the parsley and cook for 2 mins and serve...





Lahme Mahyouse
Recipe Source: Family Recipe
Serves : 2

Ingredients:

250  gms  lamb, cubes
1      md   onion, chopped
1/2   cup  parsley, chopoped
3/4   tsp   salt
1/4   tsp   black pepper
1/4   tsp   ground cardamom
1/4   tsp   cinnamon
2     tbsp  olive oil


Directions:

1. In a skillet on low-med heat pour the olive oil.
2. Add the onions and sautee till translucent.
3. Spice and salt the lamb cubes and add them to the skillet.
4. When the meat is no longer pink, lower the heat and cover the skillet, cook for about 10 minutes or until meat is brown and tender.
5. Uncover the skillet and add the parsley, sautee for about 2 minutes.
6. Serve the meat with lemon wedges and khobiz(arabic bread).