ta name="google-site-verification" content="LnUtT_d1nKFEi6qCVRa2VtURKXcUowdpcm2UMwFTZUk" /> hummus recipes: December 2010

Wednesday, December 29, 2010

Almond Sesame Balls Recipe


The Hummus Recipes Kitchen (The home of Hummus Recipes & Delicious Middle Eastern Recipes) invites you to try Almond Sesame Balls Recipe. Enjoy the Middle Eastern Cuisine and learn how to make Almond Sesame Balls.

Preparation time :     20 minutes
Cooking time :     8 minutes
Serves: 15 persons

Ingredients

2½ cups ground almonds or 650 g
1 tin NESTLÉ® Sweetened Condensed Milk or 397 g
¼ cup rose water
1 cup icing sugar or 125 g
3½ tablespoons butter or 50 g
1 egg white
1½ cups toasted sesame seeds or 250 g

Preparation

Combine the almond powder, NESTLÉ® Sweetened Condensed Milk , rose water, icing sugar and butter to form dough. Avoid over-mixing the ingredients, or else the dough will become oily.

Form balls with the dough. Dip each ball in the egg white and then roll it over the sesame.

Put the balls in a non-stick tray and bake in a 200 °C preheated oven for 7-10 minutes or until golden in color. Serve cold.

More Dessert Recipes:

Mafruka
Halawet El-Riz
Kunafa
Qatayef Asafiri
Umm Ali
Lebanese Baklava

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Mafruka Recipe - How to Make Mafruka


The Hummus Recipes Kitchen (The home of Hummus Recipes & Delicious Middle Eastern Recipes) invites you to try Mafruka Recipe. Enjoy the Middle Eastern Cuisine and learn how to make Mafruka.

Preparation time :     8 minutes
Cooking time :     20 minutes
Serves: 25 persons

Ingredients

For the dough:
1 kg fine semolina
1 tin NESTLÉ® Sweetened Condensed Milk or 397 g
¾ cup sugar or 150 g
1¾ cups ghee or 370 g
¾ cup water

Ingredients added after baking the dough:
1¾ cups sugar syrup or 600 g
¾ cup rose water
2/3 cup water
1½ cups ghee or 280 g, softened
1 cup mixed unsalted toasted nuts (almonds and hazelnuts) or 180 g, for garnishing

For the cream:
1 tin NESTLÉ® Sweetened Condensed Milk or 397 g
3 cups water
¾ cup corn flour or 100 g
2 tablespoons rose water

Preparation

Mix all the dough ingredients together to form soft dough.

Bake in the oven at 200 °C for 15-20 minutes or until it turns golden brown in color.

Keep aside to cool for 10 minutes, and then blend using an electrical blender.

In a pan, put the baked blended dough with the sugar syrup, rosewater and water on medium heat for 2 minutes.

Remove from heat, add the ghee and mix gently.

Spread the dough over a large flat plate (or 2 medium size plates) and keep aside.

To prepare the cream, mix all the cream ingredients and bring to boil on low heat, and then simmer for 1 minute, stirring constantly. Keep aside to cool down.

Spread the cream on top of the Mafruka dough and garnish with the nuts.

More Dessert Recipes:

Halawet El-Riz
Kunafa
Qatayef Asafiri
Umm Ali
Lebanese Baklava 

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Tuesday, December 28, 2010

Whole Wheat Flax Seed Bread

I think I just found my favorite whole wheat flax seed bread recipe. And I came up with it almost all on my own. "Almost" because I started off with Honey Oatmeal Bread from KingArthurFlour.com which I baked into Oatmeal Flax Seed Bread using half whole wheat flour and half bread flour. From that, I left out oatmeal all together, upped flax seeds and the whole wheat flour portion and made Flax Seed Bread Made With Whipping Cream. This time, I made the bread even healthier by substituting olive oil for whipping cream, reducing the sweetener and using all whole wheat flour.



The bread came out perfectly domed, crunchy and at the same time soft. It's not as sweet as the past loaves which is perfect toasted for breakfast.



Ingredients
  • 2 oz. flax seeds

  • 8 oz. hot water

  • 12 oz. whole wheat flour

  • 1/4 oz. vital wheat gluten

  • 1 1/2 teaspoon salt

  • 2 1/2 teaspoon instant yeast

  • 1 oz. light tasting olive oil

  • 1 oz. agave nectar

Directions
  1. Soak flax seeds in hot water for about 10 minutes while letting the water cool down.

  2. Mix flour, wheat gluten, salt and yeast together in a large bowl. Add flax seeds and water, olive oil and agave nectar. Stir with a wooden spoon until the dough comes together.

  3. Knead by hand on a lightly flour surface or right in the bowl for 8 minutes with 5 to 10 minutes pause in the middle. After the pause the dough will become more manageable.

  4. When the dough is smooth, ball it up and let rise in the same bowl covered with plastic wrap for about an hour.

  5. Turn the dough out onto a lightly oiled surface (I used a silicone mat), flatten and roll up into a log shape. Crimp the seams including both ends. Drop into a greased loaf pan and cover loosely with a plastic wrap. Let rise until the dough dome about an inch over the pan - about an hour.

  6. About 15 minutes before the dough is ready, heat the oven to 400 degrees.

  7. Put the bread into the oven. Reduce the heat to 350 degrees. Bake for 35 minutes. Turn the bread out of the pan and let cool for at least an hour on a cooling rack before slicing.

Pumpkin Muffins

What to do with all the time I get to spend at home during the snow storm which is supposedly the 6th biggest ever in New York City? I made muffins. From canned pumpkin. Well, organic canned pumpkin no less.



I started off with the trusted low sugar, low fat, half whole wheat flour muffin recipe that I always use. Replaced all the liquid in with pureed pumpkin and added a little bit of lemon juice to activate baking soda.

The muffins came out not awesome, but not bad either. They were best when warm and moist a couple of hours out of the oven. Maybe some raisins or nuts will enhance them a bit by giving contrasting texture and sweetness.



Ingredients
  • 1 cup (4.5 oz) whole wheat flour

  • 1 cup (4 1/4 oz.) all purpose flour

  • 1 teaspoon baking soda

  • 1/2 teaspoon salt

  • 1 1/2 teaspoons ground cinnamon

  • 1 teaspoon ground ginger

  • 1/4 teaspoon ground nutmeg

  • 1/8 teaspoon ground cloves

  • 1/2 cup (4 oz.) sugar

  • 1 14 oz. can pumpkin

  • 2 eggs

  • 1/4 cup ( 1 3/4 oz.) light tasting olive oil

  • Juice from half a lemon

Directions
  1. Preheat the oven to 350 degrees. Lightly grease a muffin pan.

  2. In a large bowl, combine flour, baking soda, salt and all the spices together.

  3. In a separate bowl, whisk pumpkin, sugar, eggs, oil and lemon juice until well combined. Pour over the flour mixture. Fold together until just combined.

  4. Divide the batter into the prepared muffin pan. Bake for 20 minutes.

Vanilla Bean Coconut Ice Cream

My new special boy doesn't eat dairy - which is very sad. This means no yogurt, cheese, ice cream, etc. Good thing butter is an exception. I try to be a good person by accommodating his diet instead of making fun of him. This ice cream is dairy free. It uses full fat coconut milk and eggs which produce creamy and soft custard like ice cream. The coconut flavor is not very strong. I bet I can use this as a base for many other frozen creamy deliciousness.



The original recipe is here: http://cavemanfood.blogspot.com/2009/06/coconut-milk-ice-cream.html



I just increased the amount of coconut milk to 2 cans, left out lavender and kept everything else the same. This ice cream is actually awesome. I might not go back to the real cream ice cream ever again (unless I get bored of coconut.)

Grilled lamb with wintry rice salad


A taste-packed and super healthy supper. Leftovers are great for lunch, too

Ingredients

2 red onions
1 tsp cinnamon
1 tbsp olive oil
400g lean lamb steak
140g wild and basmati rice
handful mint , chopped
handful parsley , chopped
120g pack fresh pomegranate seeds
50g chopped pistachios
50g dried cranberries
juice ½ orange
juice ½ lemon

Method

1. Grate 1 onion into a shallow dish, add the cinnamon and ½ tbsp olive oil, then mix. Place the lamb steaks in the dish, rub in the marinade, then cover and set aside while you make the rice.

2. Place the rice and 600ml water in a pan. Bring to the boil, then turn down and simmer, covered, until all the water has evaporated - about 20 mins. Take off the lid and cool. Finely chop the remaining red onion and mix into the rice along with the herbs, pomegranate, pistachios and cranberries. Finally mix in the orange and lemon juice, the remaining olive oil and season well.

3. Remove the lamb from the marinade, shaking off any excess. Griddle for about 5 mins on each side, depending on how you like your meat, and serve with a big spoonful of rice.


Nutrition per serving:
493 kcalories, protein 36g, carbohydrate 47g, fat 19 g, saturated fat 5g, fibre 3g, sugar 17g, salt 0.21 g

Recipe from Good Food magazine, November 2009. 

More Rice Recipes:

Brown rice and macadamia salad
Wild Rice and Cucumber Salad
Lamb steak with fig & carrot rice salad
Herb Crusted Lamb Chops with Mediterranean Rice
Middle Eastern Rice & lamb salad  

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Friday, December 24, 2010

Salmon with coriander dahl & rice


The Rice Recipes kitchen (The home of delicious Rice Recipes) invites you to try Salmon with coriander dahl & rice recipe. Enjoy rice cooking recipes and learn how to makeSalmon with coriander dahl & rice. 

Fresh and filling, good for you and cheap to make - this is a midweek meal that ticks all the boxes

Ingredients

75g red lentils
400ml chicken stock
1 small onion , grated
2 tomatoes , chopped
½ tsp turmeric
1 tsp garam masala , plus extra for the salmon
pinch chilli flakes
small bunch coriander , chopped
2 x 130g fillets salmon
groundnut oil or sunflower oil
cooked basmati rice and naan bread, to serve

Method

1. Put the first 7 ingredients in a pan, bring to a simmer, cover and cook for 20 minutes until lentils are tender. Stir in the coriander.

2. Rub the salmon with oil, seasoning and a little garam masala. Grill for 6-7 minutes until just cooked. Break into large chunks and gently stir through the dahl. Serve with the rice, and naan bread, if you like.

Nutrition per serving
427 kcalories, protein 37.2g, carbohydrate 29.2g, fat 18.7 g, saturated fat 3.3g, fibre 3.2g, salt 1.74 g

Recipe from olive magazine, July 2010. 

More Salmon Recipes...

Grilled salmon teriyaki with cucumber salad
Thai coconut rice with salmon
Salmon and rice loaf
Salmon & omelette fried rice
Teriyaki salmon with pickled vegetables

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Thursday, December 23, 2010

Sahlab recipe - How to Make Sahlab


The Hummus Recipes Kitchen (The home of Hummus Recipes & Delicious Middle Eastern Recipes) invites you to try Sahlab Recipe. Enjoy the Middle Eastern Cuisine and learn how to make Sahlab.

Sahlab Ingredients - Serves 3 -5

4 cups milk
1/2 cup cornstarch
1 teaspoon vanilla
Sugar (to taste)

Toppings
ground cinnamon (to taste)
unsweetened dried shredded coconut (to taste)
chopped pistachios (to taste)

Preparation

1. Combine cornstarch and water in a small cup and stir well.
2. Add milk to a soup pan or dutch oven pot.
3. Stir in cornstarch mixture in milk before it gets warm.
4. Add in vanilla and sugar.
5. Must stir constantly until it comes to a boil.
6. Let boil for 2 minutes, meanwhile still stirring.
7. Serve in dessert bowls.
8. Top with cinnamon and coconut or just chopped pistachios.
9. It's traditionally eaten hot, but I like it cold too, once it cooled off and firmed up.
10. Enjoy!

More Middle Eastern Dessert Recipes...

Kunafa Recipe
Lebanese Baklava Recipe
Turkish pavlova Recipe
Sfouf Recipe
Almond Baskets Recipe 

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Mujaddara Recipe - How to Make Mujaddara


The Hummus Recipes Kitchen (The home of Hummus Recipes & Delicious Middle Eastern Recipes) invites you to try Mujaddara Recipe. Enjoy the Middle Eastern Cuisine and learn how to make Mujaddara .

Mujadara is a lentil dish with rice. It's a vegetarian main dish.

Ingredients
  • 1 large onion, cut into thin strips
  • 3 tablespoons vegetable oil
  • 1/2 cup lentils, washed and soaked for 30 minutes
  • 1 teaspoon salt
  • 3 tablespoons vegetable oil
  • 4 cups water
  • 1 1/2 cups Basmati rice
Preparation
  1. Fry the onions in oil until tender. Remove the onions and spread on a plate covered with paper towels to absorb the extra oil.
  2. To the oil, add the lentils, salt, 3 tablespoons oil and water. Bring to a boil with occasional stirring.
  3. Add the rice, bring back to a boil and let boil until most of the water is absorbed.
  4. Reduce the heat to low and let simmer 15-20 minutes or until rice and lentils are tender. Add more water if needed.
  5. To serve, spoon rice mixture onto a large platter then sprinkle the fried onions on top of the rice. Sprinkle with a dash of salt.
More Middle Eastern Recipes

Moroccan-style couscous with roast beef
Moroccan Meatballs
Burghul with Chicken and Tomato
Okra with Tomato
Chicken with Mushroom and Tomato 

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Milk Tart Recipe


The Hummus Recipes Kitchen (The home of Hummus Recipes & Delicious Middle Eastern Recipes) invites you to tryMilk Tart Recipe. Enjoy the Middle Eastern Cuisine and learn how to make Milk Tart.

Ingredients:

1 liter milk
1 cinnamon stick
75 grams sugar
50 grams cake flour
50 grams butter
4 eggs, separated
pinch of salt
cinnamon
sugar
1 pre-made pastry shell

Directions:

Bring milk and cinnamon stick. In a heatproof bowl, mix the sugar, cake flour and salt. Add the hot milk very slowly to this mixture.
 
Return to the saucepan and continue stirring over a very low heat until thick and the flour is cooked properly. Remove from heat, add butter, leave to cool slightly then add to the beaten egg yolks.
 
Return again to the saucepan and stir over low heat until thick. Fold in stiffly beaten egg whites and salt. Pour filling into pre-baked pastry shell.
 
Bake for 20 minutes at 180ºC (Gas mark 4). Reduce heat to 160ºC (Gas mark 3) for the last 10 minutes. Remove from the oven and sprinkle with a little cinnamon sugar. Serve warm. 

More Dessert Recipes...

Snow-topped holly cake
Simmer-&-stir Christmas cake
Turkish pavlova Recipe
Almond Baskets Recipe
Kunafa Recipe
Lebanese Baklava Recipe  

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Chinese five spice beef with rice recipe


The Rice Recipes kitchen (The home of delicious Rice Recipes) invites you to try Chinese five spice beef with rice recipe. Enjoy rice cooking recipes and learn how to make Chinese five spice beef with rice. 

Save time and feel better with this healthy meal made for busy nights.

Ingredients (serves 4)

1 1/2 tablespoons salt-reduced soy sauce
2 teaspoons Chinese five spice powder
500g beef rump steak, trimmed
2 teaspoons peanut oil
6 green onions, cut into 5cm lengths
2 bunches choy sum, leaves and stems separated, roughly chopped
2 tablespoons oyster sauce
Steamed jasmine rice, to serve

Method

1. Combine soy sauce and five spice in a shallow bowl. Add steak. Turn to coat. Heat half the oil in a frying pan over high heat. Cook steak for 2 to 3 minutes each side for medium or until cooked to your liking. Transfer to a plate. Rest, loosely covered with foil, for 5 minutes.

2. Meanwhile, heat a wok over medium-high heat. Add remaining oil. Swirl to coat. Add onion and choy sum stems. Stir-fry for 2 minutes or until onion has softened. Add choy sum leaves, oyster sauce and 2 tablespoons cold water. Stir-fry for 2 to 3 minutes or until leaves have wilted.

3. Slice steak. Serve with onion mixture and rice.

Source
Super Food Ideas - September 2010, Page 44
Recipe by Lucy Nunes

More Rice Recipes...

Beef stir-fry with rice noodles recipe
Flank Steak with Spanish Rice Recipe
Black Rice Curried Meatloaf
Cajun Rice Dressing Recipe
Mushroom & rice one-pot

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Tuesday, December 21, 2010

Whole Wheat Cinnamon Bread

I found a great recipe for 100% whole wheat cinnamon/cinnamon-raisin bread in Peter Reinhart's Whole Grain bread. But the whole process takes 2 days - granted that it doesn't take much work - it still needs a bit of planning which I didn't want to do.



I also found a great 100% whole wheat bread recipe that is failed-proof, great tasting, a bit sweet and extremely soft. It's the Classic 100% Whole Wheat Sandwich Bread from KingArthurFlour.com. This might not be a novel idea but I was still proud of myself for figuring this out on my own... I sprinkled the bread dough with cinnamon sugar and made it cinnamon bread. The result was sweet and spicy, soft loaf of bread which was made from all whole wheat flour!



Ingredients
  • 14 oz. whole wheat flour

  • 2 1/2 teaspoons instant yeast

  • 1 1/2 teaspoons sea salt

  • 9 oz. warm soy milk

  • 1 1/2 oz. light tasting olive oil

  • 3 oz. Agave nectar


  • 1 egg and a tablespoon of water - lightly whisked together to make egg wash

  • 3 tablespoons raw sugar

  • 2 teaspoons ground cinnamon




Directions
  1. With an electric mixer with a hook attachment, stir the first 6 ingredients at low speed for 3 minutes. Take a 10 minutes break. And stir 3-4 minutes more until the dough holds together and climbs up the hook. Or mix and knead the dough by hands for about the same time.

  2. Ball up the bread dough. Let rise in a bowl covered with plastic wrap for about an hour or a bit more.

  3. Grease a 4 1/2 inch by 8 1/2 inch loaf pan. In a small bowl, combine sugar with cinnamon.

  4. Stretch out the dough on an oiled surface (I used a silicone mat with a few drops of olive oil.) Brush with egg wash. Sprinkle with cinnamon sugar. Roll the dough into a log. Crimp shut the seams including both ends. Let rise for about an hour in the prepared loaf pan covered lightly with greased plastic wrap until the bread dome above the pan.

  5. About 15 minutes before the dough is ready, adjust the oven rack to the middle and preheat to 400 degrees.

  6. Reduce the heat to 350 after putting in the bread and bake for 35 to 40 minutes. Let cool for at least an hour on a cooling rack before slicing.

Monday, December 20, 2010

Thai roast chicken with mango & apple salad recipe


The Rice Recipes kitchen (The home of delicious Rice Recipes) invites you to try Thai roast chicken with mango & apple salad recipe. Enjoy rice cooking recipes and learn how to make Thai roast chicken with mango & apple salad.

Fresh-tasting and fabulously low-fat chicken with sticky coconut rice

Easy
Serves 2
Prep 20 mins
Cook 30 mins
Freezable
Low-fat

Ingredients

FOR THE CHICKEN
6 shallots , halved
2 small red chillies , deseeded, half roughly chopped and half finely chopped
zest and juice 1 lime
thumb-length piece of fresh root ginger , finely grated
2 tsp sunflower oil
2 chicken breasts , skin on

FOR THE SALAD

1 red-skinned apple , cut into matchsticks
½ mango , peeled and cut into matchsticks
½ small bunch mint , leaves picked
3 spring onions , sliced
small bunch coriander , leaves picked
½ tsp fish sauce , plus a splash
¼ tsp caster sugar

Method

1. Whizz the shallots in a food processor until finely chopped, then remove half and set aside (for the Sticky coconut rice, below). Add the roughly chopped chilli, ¾ of the ginger and all the lime zest, then whizz to a chunky paste. Tip into a frying pan with 1 tsp oil and some seasoning, then fry for a couple of mins until fragrant.

2. Heat oven to 200C/fan 180C/gas 6. Release the skin from the chicken breasts along one side, and stuff with spicy shallot stuffing. Can be done up to a day ahead. Season the skin, then roast in a roasting tin for 15-20 mins until golden, crisp and cooked through. Meanwhile, make the rice (see right).

3. Toss together the apple, mango, mint, spring onions and half the coriander. Mix the fish sauce, caster sugar, remaining ginger and lime juice, then set aside.

4. When the chicken is ready, remove it to a plate to rest. Sit the roasting tin on the hob. Spoon off any excess fat, then gently heat, adding the remaining lime juice and a splash more fish sauce, scraping up the chicken juices to make a sauce. Chop the remaining coriander, then stir into the sauce with the finely chopped chilli. Toss the salad with the dressing, then serve with the chicken, sauce and sticky rice.

Try

Finish the mango
Slice the remaining fruit, drizzle with a little lime juice, layer in glasses with ready-made rice pudding, then chill until ready to serve. Or, melt brown sugar with a little lime juice in a frying pan, then toss in cubes of mango (or pineapple) until caramelised. Serve hot with a scoop of coconut ice cream.

Sticky coconut rice
Soften the reserved shallots in 1 tsp oil for a couple of mins, then stir in 1 tbsp creamed coconut and 140g basmati rice. Cover with enough cold water to come 1cm above the surface, bring to a simmer, cover, then cook for 8 mins. Stir (it should be sticky and almost cooked), cover, then leave to stand off the heat for 5 mins.

Nutrition per serving
275 kcalories, protein 33g, carbohydrate 22g, fat 7 g, saturated fat 2g, fibre 4g, sugar 20g, salt 0.8 g

Recipe from Good Food magazine, March 2009.

More Thai Rice REcipes...
Thai coconut rice with salmon
Khao niew ma muang (coconut sticky rice with mango)
Oven-baked Thai chicken rice 

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Simple squash risotto recipe


The Rice Recipes kitchen (The home of delicious Rice Recipes) invites you to try Simple squash risotto recipe. Enjoy rice cooking recipes and learn how to make Simple squash risotto.

 Roasted squash gives this vegetarian supper for two a deep autumnal flavour

Easy
Serves 2
Prep 15 - 20 mins
Cook 35 mins
Vegetarian

Ingredients

1 butternut squash
4 tbsp light olive oil
600ml vegetable stock
50g unsalted butter
1 small onion , finely chopped
1 celery stick, finely chopped
2 garlic cloves , crushed
1 bay leaf
1 tsp fresh thyme leaves , picked
140g risotto rice (we like carnaroli)
100ml white wine
50g Parmesan (or vegetarian alternative), finely grated

Method

1. Heat oven to 200C/180C fan/ gas 6. Peel the squash and separate the bulbous seed-bearing section from the slender end. Chop the slender end into 2cm cubes, toss in half the oil, season lightly and roast in the oven, stirring occasionally, until golden brown on the outside and soft in the centre, about 30 mins. Cut the bulb in half and scrape out the seeds with a spoon - you can keep these to toast in the oven and sprinkle over salads. Chop the flesh into 2cm pieces. Warm the vegetable stock in a small pan, set over a low heat. Drop in squash and leave to gently poach.

2. While the squash is roasting, warm a medium-size frying pan over a gentle heat. Add the remaining olive oil and half the butter, followed by the onion. Cover and cook for 3 mins until the onion turns translucent. Stir in the celery, garlic, herbs and a few turns of pepper (no salt at this stage). Cover again and cook for a further 2 mins. Increase the heat slightly and stir in the rice. Stir, uncovered, for about 5 mins - this will help to develop the toasty aroma of the rice without burning the veg.

3. Turn up the heat, stir in the wine and let it bubble away to almost nothing. Reduce the heat and start adding the stock. Add one ladle at a time, stirring gently but constantly during each addition. The idea is to encourage the rice to absorb the liquid and soften, but also give up its starch to thicken the remaining broth. Don't stir too aggressively or you will end up with a pan of mush. When the stock has been absorbed, it's time to add the next ladleful and so on. It will take about 15 mins to reach the final ladle of stock. By this time the squash in the stock should have softened. Mash it up with the remaining stock and stir into the risotto.

4. Turn off the heat, dot the top of the risotto with remaining butter and most of the Parmesan, cover, leave to rest for 2 mins, then stir through and check the seasoning. Spoon the risotto into shallow bowls and sprinkle the roasted squash and leftover Parmesan on top. Serve with crusty bread and Sautéed spinach (below).

Try

Sauteed spinach, shallots & garlic
Warm 2 tbsp light olive oil in a frying pan with lid, set over a medium heat and add 25g of finely sliced shallot and 1 finely sliced garlic clove. Stir and cook for 1 min until golden. Increase the heat and add 200g washed young leaf spinach. Stir briefly, then pour in 1 tbsp water and cover tightly to help create steam. Leave for 30 secs, then remove the lid, season and boil rapidly to evaporate any remaining liquid. Simply spoon into a bowl and serve.

864 kcalories, protein 19g, carbohydrate 83g, fat 51 g, saturated fat 21g, fibre 7g, sugar 17g, salt 0.94 g

Recipe from Good Food magazine, October 2009.

More Vegetarian Rice Recipes
Mushroom & rice one-pot
Lemon-Nut Rice Stuffing
Spring Herb Rice
Basque Vegetable Rice
Vegetable Biryani Recipe
Vegetable Fried Rice 

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Saturday, December 18, 2010

Snow-topped holly cakes recipe


The Hummus Recipes Kitchen (The home of Hummus Recipes & Delicious Middle Eastern Recipes) invites you to try Snow-topped holly cakes Recipe. Enjoy Christmas cooking recipes and learn how to make Snow-topped holly cakes.

This square Christmas cake is cut into two loaf-shaped cakes, so you can give one to a friend.

Easy
Makes 2 cakes, each serves 8
Prep 45 mins
Cook 1 hr 45 mins
Freezable
Undecorated cake can be frozen

Ingredients

200g dark muscovado sugar
175g butter , chopped
700g luxury mixed dried fruits
50g glacé cherries
2 tsp grated fresh root ginger
zest and juice 1 orange
100ml dark rum , brandy or orange juice
85g pecans
3 large eggs , beaten
85g ground almonds
200g plain flour
½ tsp baking powder
1 tsp mixed spice
1 tsp cinnamon
250g pack marzipan , halved
icing sugar , for dusting
2 tbsp warmed apricot jam
500g pack fondant icing sugar
8 glacé cherries
small holly sprigs, washed and dried

Method

1. Tip the sugar, butter, dried fruit, whole cherries, ginger, orange zest and juice into a large pan. Pour over the rum, brandy or juice, then put on the heat and slowly bring to the boil, stirring frequently to melt the butter. Reduce the heat and bubble gently, uncovered for 10 mins, stirring every now and again to make sure the mixture doesn't catch on the bottom of the pan. Set aside for 30 mins to cool.

2. Stir the nuts, eggs and ground almonds into the fruit, then sift in the flour, baking powder and spices. Stir everything together gently but thoroughly. Your batter is ready.

3. Heat oven to 150C/130C fan/gas 2. Butter and line the base and sides of a 18cm square tin with baking paper. Spoon the cake mix into the tin and level the top with a spoon dipped into boiling water. Bake for 45 mins, then turn oven down to 140C/120C fan/gas 1 and cook for 1 hr more or until a skewer inserted comes out clean. Cool on a wire rack. Will keep well-wrapped in foil for 2 months or freeze for 1 year.

4. Carefully cut the square cake in half and trim the edges so that you see the texture of the cake on all sides. Roll out each piece of marzipan on a surface dusted with icing sugar until the size of the top of each cake.

5. Generously brush the top of the cakes with jam, place jam-side down on top of the marzipan, then trim away the excess marzipan with a sharp knife.

6. Make up the fondant icing to a spreading consistency, then spread on top of the cakes so that it slightly runs over the edges. Top with cherries and holly, then leave to set. Will keep in a plastic container in a cool place for 4-7 days.

Nutrition per serving
584 kcalories, protein 6g, carbohydrate 97g, fat 20 g, saturated fat 7g, fibre 2g, sugar 87g, salt 0.32 g

Recipe from Good Food magazine, December 2009. 

More Christmas Desserts Recipes
Simmer-&-stir Christmas cake
Turkish pavlova Recipe
Almond Baskets Recipe
Kunafa Recipe
Lebanese Baklava Recipe

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Simmer-&-stir Christmas cake recipe


The Hummus Recipes Kitchen (The home of Hummus Recipes & Delicious Middle Eastern Recipes) invites you to try Simmer-&-stir Christmas cake Recipe. Enjoy christmas cooking recipes and learn how to make Simmer-&-stir Christmas cake.

An easy-to-make alternative to traditional Christmas cakes which requires no beating

Moderately easy
Makes a 20cm round cake
Prep 1 hr - 1 hr 15 mins
Cook 1 hr - 2 hrs 30 mins
(Cooking time 2 hrs 30 if gas oven)
Freezable

Ingredients

175g butter , chopped
200g dark muscovado sugar
750g luxury mixed dried fruits (one that includes mixed peel and glacé cherries)
finely grated zest and juice of 1 orange
finely grated zest of 1 lemon
100ml/3½ fl oz cherry brandy or brandy plus 4tbsp more
85g macadamia nuts
3 large eggs , lightly beaten
85g ground almonds
200g plain flour
½ tsp baking powder
1 tsp ground mixed spice
1 tsp ground cinnamon
¼ tsp ground allspice

Method

1. Put the butter, sugar, fruit, zests, juice and 100ml/3½fl oz brandy in a large pan. Bring slowly to the boil, stirring until the butter has melted. Reduce the heat and bubble for 10 minutes, stirring occasionally.

2. Remove the pan from the heat and leave to cool for 30 minutes.

3. Meanwhile, preheat the oven to 150C/gas 2/ fan 130C and line the cake tin. Toast the nuts in a dry frying pan, tossing them until evenly browned, or in the oven for 8-10 minutes - keep an eye on them as they burn easily. When they are cool, chop roughly. Stir the eggs, nuts and ground almonds into the fruit mixture and mix well. Sift the flour, baking powder and spices into the pan. Stir in gently, until there are no traces of flour left.

4. Spoon the mixture into the tin and smooth it down evenly - you will find this is easiest with the back of a metal spoon which has been dipped into boiling water.

5. Bake for 45 minutes, then turn down the heat to 140C/gas 1/ fan120C and cook for a further 1-1¼ hours (about a further 1¾ hours if you have a gas oven) until the cake is dark golden in appearance and firm to the touch. Cover the top of the cake with foil if it starts to darken too much. To check the cake is done, insert a fine skewer into the centre - if it comes out clean, the cake is cooked.

6. Make holes all over the warm cake with a fine skewer and spoon the extra 4tbsp brandy over the holes until it has all soaked in. Leave the cake to cool in the tin. When it's cold, remove it from the tin, peel off the lining paper, then wrap first in baking parchment and then in foil. The cake will keep in a cupboard for up to three months or you can freeze it for six months.

Recipe from Good Food magazine, November 2002. 

More Christmas Desserts Recipes 
Turkish pavlova Recipe
Almond Baskets Recipe
Kunafa Recipe
Sfouf Recipe
Lebanese Baklava Recipe 

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Friday, December 17, 2010

Mushroom & rice one-pot recipe


The Rice Recipes kitchen (The home of delicious Rice Recipes) invites you to try Mushroom & rice one-pot recipe. Enjoy rice cooking recipes and learn how to make Mushroom & rice one-pot.

Take a handful of simple storecupboard ingredients and turn them into this hearty comforting supper

Easy
Serves 4
Prep 20 mins
Cook 30 mins
Vegetarian, Low-fat

Ingredients

200g basmati rice
1 tbsp olive oil
1 large onion , chopped
2 tsp chopped rosemary or 1 tsp dried
250g chestnut mushrooms , quartered
2 red peppers , sliced
400g can chopped tomatoes
425ml vegetable stock
handful parsley , chopped
 
Method

1. Heat oven to 190C/fan 170C/gas 5. Tip the rice into a sieve, rinse under cold running water, then leave to drain. Heat the oil in a flameproof casserole, add the onion, then fry until softened, about 5 mins. Stir in the rosemary and mushrooms, then fry briefly. Add the rice, stir to coat in the oil, then add the peppers, tomatoes, stock and some freshly ground pepper. Bring to the boil, give it a stir, cover tightly with a lid, then bake for 20-25 mins until the rice is tender. Scatter over the parsley and serve.

Nutrition per serving
282 kcalories, protein 9g, carbohydrate 55g, fat 5 g, saturated fat 1g, fibre 4g, sugar 7g, salt 0.36 g

More Vegetarian Rice Recipes
Lemon-Nut Rice Stuffing
Spring Herb Rice
Basque Vegetable Rice
Vegetable Biryani Recipe
Vegetable Fried Rice
Sashimi vegetable rice-paper rolls

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Wednesday, December 15, 2010

Brown rice and macadamia salad recipe


The Rice Recipes kitchen (The home of delicious Rice Recipes) invites you to try Brown rice and macadamia salad recipe. Enjoy rice cooking recipes and learn how to make Brown rice and macadamia salad.   

There's much to entice about this side with rice, it's delicious and low in price!

Ingredients (serves 4)

1 1/2 cups brown rice
1/2 cup macadamia nuts, toasted, chopped
2 green onions, thinly sliced
3 celery stalks, trimmed, thinly sliced
1 large red delicious apple, cored, cut into 1cm cubes
1/2 cup plain yoghurt
1/2 cup mango chutney
1 tablespoon lemon juice

Method

1. Cook rice in a large saucepan of boiling, salted water, following packet directions, until just tender. Drain. Refresh under cold water. Drain. Cool for 10 minutes.

2. Combine rice, macadamias, onion, celery and apple in a bowl. Combine yoghurt, chutney and lemon juice in a bowl. Season with salt and pepper. Spoon yoghurt mixture over rice mixture. Toss to combine. Serve.

Notes
Serve with: Barbecued chicken, grilled turkey breast, pork kebabs or pork fillet.

Source
Super Food Ideas - February 2010, Page 46
Recipe by Kim Coverdale

Help-yourself Tuna Rice Salad - Wild Rice and Cucumber Salad - Brown rice, roast pumpkin & seed salad rcipe

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Moroccan-style couscous with roast beef recipe


The Hummus Recipes Kitchen (The home of Hummus Recipes & Delicious Middle Eastern Recipes) invites you to tryMoroccan-style couscous with roast beef Recipe. Enjoy cooking recipes and learn how to make Moroccan-style couscous with roast beef.

Sweet currants, zesty lemon and fresh herbs - so much flavour for so little effort!

Preparation Time 15 minutes

Ingredients (serves 4)

380g (2 cups) couscous
20g butter, chopped
500ml (2 cups) boiling water
8 slices rare roast beef
1/4 cup chopped fresh continental parsley
1/4 cup shredded fresh mint
80g (1/2 cup) currants
1 small red onion, finely chopped
80ml (1/3 cup) fresh lemon juice
1 tbs finely grated lemon rind
1 garlic clove, crushed

Method

1. Place the couscous and butter in a heatproof bowl. Add the boiling water. Stir until the butter melts. Cover and set aside for 3-4 minutes or until the liquid is absorbed. Use a fork to separate grains.

2. Meanwhile, cut the roast beef crossways into thick strips.

3. Add the beef, parsley, mint, currants, onion, lemon juice, lemon rind and garlic to the couscous. Season with salt and pepper and toss until well combined. Divide among serving bowls to serve.

Notes
Variation: Swap beef for 400g can chickpeas, rinsed, drained. Top with 100g feta, crumbled.
You'll find the rare roast beef in the deli section at the supermarket.

Source
Good Taste - January 2009, Page 32
Recipe by Emma Braz  

Traditional Moroccan Couscous with Chicken - Lamb and date tagine with pomegranate couscous  - Chicken and vegetable tagine with lemon couscous

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Beef Rib Roast Recipe


The Hummus Recipes Kitchen (The home of Hummus Recipes & Delicious Middle Eastern Recipes) invites you to try Beef Rib Roast Recipe. Enjoy the Middle Eastern Cuisine and learn how to make Beef Rib Roast.

Ingredients (serves 8)

2.3kg standing rib roast, trimmed
Olive oil cooking spray
1 teaspoon sea salt flakes
1/4 teaspoon freshly ground black pepper

Method

1. Preheat barbecue plate on high heat until hot. Reduce heat to medium. Spray roast with oil. Sprinkle with sea salt and black pepper. Place into a shallow baking dish (see hint).

2. Place onto barbecue. Cover with barbecue lid. Cook for 1 hour 15 minutes to 1 hour 45 minutes for medium. Remove from barbecue. Cover with foil. Stand for 15 minutes before slicing.

Notes
Hint: Disposable foil baking dishes are ideal for use in this recipe. Look for them in the baking aisle of your supermarket.

Source
Super Food Ideas - November 2004, Page 48
Recipe by Dixie Elliott

Stuffed Baby Zucchini and Eggplant with Beef Shanks Recipe - Beef kofta with saffron yoghurt recipe  - Low-fat kofta curry recipe

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Tuesday, December 14, 2010

Spiced Pear Cupcakes

These cupcakes are muffins in disguise. They are full of fruit and not super sweet. That's how I justified having cupcakes for breakfast. The only thing that sets them apart from muffins are the yummy frosting and super fluffy texture from lots of butter and eggs...



OK. Whatever. They are cakes not muffins. Judge me. The ingredient list is almost exactly the same as the spiced pumpkin cake I made earlier this month - just exchanging pumpkin pureed with chopped pears and some yogurt.



Ingredients - make 28-30 cupcakes
  • 3 cups all purpose flour

  • 1 teaspoon baking powder

  • 1 teaspoon baking soda

  • 1 teaspoon sea salt

  • 1 1/2 teaspoons ground cinnamon

  • 1 teaspoon ground ginger

  • 1/4 teaspoon ground nutmeg

  • 1/8 teaspoon ground cloves

  • 2 sticks of butter at room temperature

  • 1 1/2 cups sugar

  • 4 eggs

  • 1 teaspoon vanilla extract

  • 1 cup plain yogurt

  • 2 pears - peeled, cored and chopped




Directions
  1. Adjust the oven racks to the upper third and lower third. Preheat the oven to 350 degrees. Line two muffin pans with paper liners.

  2. Mix flour, baking powder, baking soda, salt and all the spices together.

  3. With an electric mixer, beat butter with sugar until light and fluffy - about 2 to 3 minutes. Add eggs one at a time. Beat well between addition. Add vanilla extract.

  4. Alternately stir in flour mixture and yogurt into the batter in 3 batches. Stir in chopped pears. Just when the streaks are almost gone, stop stirring.

  5. Scoop into the prepared pans - up to 2/3 full as the cake will rise and dome. Bake for 22 minutes. Rotate and switch the pans after 15 minutes. Turn out onto cooling racks and let cool completely before frosting.




Cream cheese frosting
  • With an electric mixer with wire attachment, beat a stick of soft butter (left at room temperature) with 2 packages of cream cheese until combined. Add 1 to 1 1/2 cups of confectioner sugar depending on how sweet you want the frosting. Continue beating until fluffy.

Saturday, December 11, 2010

Easy fried rice recipe


The Rice Recipes kitchen (The home of delicious Rice Recipes) invites you to try Easy fried rice recipe. Enjoy cooking easy rice dishes and learn how to make Easy fried rice. 

Easy is what you want on Friday nights, so whip up this fried rice and enjoy the tasty results.

Preparation Time 10 minutes
Cooking Time 8 minutes

Ingredients (serves 4)

2 tbs peanut oil
150g rindless bacon rashers, cut crossways into long thin strips
300g medium green prawns, peeled with tails left intact, deveined, chopped
1 small red capsicum, halved, deseeded,
finely chopped
300g (2 cups) frozen peas (thawed following packet directions)
3 eggs, lightly whisked
600g (4 cups) cooked long-grain
white rice, cooled (see tip)
65g (1 cup) bean sprouts
2 tbs soy sauce
2 green shallots, trimmed, diagonally
thinly sliced

Method

1. Heat the oil in a large wok over high heat. Add the bacon and stir-fry for 2 minutes. Add the prawns, capsicum and peas, and stir-fry for 1 minute.
2. Reduce heat to medium-high and pour the eggs into the wok. Use a wooden spoon to break up the eggs until just set.
3. Add the cooked rice to the wok and cook, tossing often, for 2 minutes or until well combined and heated through.
4. Add the bean sprouts and soy sauce to the wok. Reduce heat to medium and cook over medium heat, tossing, for 1 minute or until well combined. Divide the rice amongst serving bowls, sprinkle with the green shallots and serve immediately.

Tip: You will need to cook 300g (1 1/2 cups) raw long-grain rice for this recipe. For best results, cook the rice the day before (this allows time for the rice to dry slightly so the grains will be less sticky). Keep in an airtight container in the fridge. If you are cooking the rice on the day, drain it very well in a colander before using.

Source
Good Taste - June 2002, Page 10
Recipe by Fiona Hammond & Anneka Manning

More Fried Rice Recipes...
Quick egg fried rice recipe 
Salami and broccoli fried rice recipe 
Fried Rice Recipe
Special fried rice 
Healthy fried rice 
Vegetable Fried Rice

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Thursday, December 9, 2010

How To Use a Vegetable Steamer


The Hummus Recipes Kitchen (The home of Hummus Recipes & Delicious Middle Eastern Recipes) invites you to learn How To Use a Vegetable Steamer.

There are three types of vegetable steamers that are extremely popular right now: steamer baskets, microwave steamers, and electric steamers. Each vegetable steamer would make a great addition to your kitchen. Let's take a look at how each one of them works.

A veggie steamer basket, which is made out of stainless steel, fits nicely in a two-quart pot. Steamer baskets contain "plates" that can fold out to the size of the pot you are using, making them versatile.

To steam vegetables, follow these steps: First, boil water in the pot with steamer basket. Once the water is rapidly boiling, add veggies, and then turn temperature down. Place a tight fitting lid on the pot. Smaller veggies, such as asparagus, should be cooked within 4-6 minutes, while larger, denser vegetables, such as a sweet potato, may take 12-18 minutes to cook.

A tip: Make sure that the vegetables aren't submerged in water in the pot. The level of water in the pot doesn't have to be high, just enough to boil and create steam.

A microwave steamer vegetable steamer works differently, of course, because it relies on a different heat source. Most microwave steamers are plastic (resembling the shape of a cake pan) and contain a lid.

To steam vegetables in the microwave, place both water and veggies in the microwave tray. Veggies should sit up out of the water on a platform. (Make sure they aren't submerged in water!) Place the lid, which circulates steam and allows for ventilation, on securely. Cook time will vary, depending on the size, quantity, and type of vegetable.

An electric vegetable steamer is just was simple to use as either a steamer basket or a microwave steamer. Electric steamers, which look similar to crock pots, come with a removable pot or bowl for vegetables.

To steam vegetables, place them in the pot, add water (once again, the vegetables shouldn't be submerged), place the lid on securely, and turn the steamer on. Set the timer according to the instruction manual. Time will vary according to type and quantity of vegetable being steamed.

A word of caution

The most common error that occurs while steaming vegetables is overcooking them! This is more apt to happen with a steamer basket, because both microwave and electric steamers are time controlled. If you don't want soggy, overdone veggies, check them often and follow time guidelines carefully. 

More cooking tips...
Healthy cooking tips
Top 10 Cooking Tips 
Fold filo pastry triangles 
Work with filo pastry 
Guide to Turkish ingredients

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Healthy cooking tips


The Hummus Recipes Kitchen (The home of Hummus Recipes & Delicious Middle Eastern Recipes) invites you to read about healthy cooking tips.

Summary

Healthy cooking is easy. In many cases, your favourite recipes can be modified so they offer a healthier alternative. Non-stick cookware can be used to reduce the need for cooking oil. To keep valuable nutrients, microwave or steam your vegetables instead of boiling them. Cut out salt and cut down fats.

Eating healthy food doesn’t mean giving up your favourite foods and switching only to salads. Healthy cooking is easy. In many cases, your favourite recipes can be modified so they offer a healthier alternative. Non-stick cookware can be used to reduce the need for cooking oil. To keep valuable nutrients, microwave or steam your vegetables instead of boiling them.

Keep fats to a minimum
It’s a good idea to minimise ‘hidden fats’ by choosing lean meats and reduced fat dairy products. Processed foods can also have lots of hidden fats. Dietary fats are best when they come from the unrefined natural fats found in nuts, seeds, fish, soy, olives and avocado. Fat from these foods includes the essential long-chain fatty acids and this fat is accompanied by other good nutrients.

If you add fats when cooking, keep them to a minimum and use monounsaturated oils such as olive and canola oil. A little added oil can be a good thing.

At the shop
Low fat cooking begins when you are shopping:

* Choose the low fat version of a food if it exists – for example milk, cheese, yoghurt, salad dressings and gravies.
* Choose leaner meat cuts. If unsure, look for the Heart Foundation tick of approval.
* Choose skinless chicken breasts.

General suggestions
General suggestions on healthy cooking methods include:

* Steam, bake, grill, braise, boil or microwave your foods.
* Modify or eliminate recipes that include butter or ask you to deep fry or saute in animal fat.
* Avoid using oils and butter as lubricants. Use non-stick cookware instead.
* Don’t add salt to food as it is cooking.
* Remove chicken skin, which is high in fat.
* Eat more fresh vegetables and legumes.
* Eat more fish, which is high in protein, low in fats and loaded with essential omega-3 fatty acids.

Low fat cooking
Suggestions include:

* If you need to use oil, try cooking sprays or apply oil with a pastry brush.
* Cook in liquids (such as stock, wine, lemon juice, fruit juice, vinegar or water) instead of oil.
* When a recipe calls for cream as a thickener, use low fat yoghurt, low fat soymilk, evaporated skim milk or cornstarch.
* When browning vegetables, put them in a hot pan then spray with oil, rather than adding the oil first to the pan. This reduces the amount of oil that vegetables (such as mushrooms) can absorb during cooking.
* An alternative to browning vegetables by pan-frying is to cook them first in the microwave, then crisp them under the griller for a minute or two.
* When serving meat and fish, use pesto, salsas, chutneys and vinegars in place of sour creams, butter and creamy sauces.

Retaining the nutrients
Water soluble vitamins are delicate and easily destroyed during preparation and cooking. Suggestions include:

* Scrub vegetables rather than peel them, as many nutrients are found close to the skin.
* Microwave or steam vegetables instead of boiling them.
* If you like to boil vegetables, use a small amount of water and do not overboil them.
* Include more stir-fry recipes in your diet. Stir-fried vegetables are cooked quickly to retain their crunch (and associated nutrients).

Cutting out salt
Salt is a traditional flavour enhancer, but research suggests that a high salt diet could contribute to a range of health problems including high blood pressure. Suggestions include:

* Don’t automatically add salt to your food – taste it first.
* Add a splash of olive oil or lemon juice close to the end of cooking time or to cooked vegetables – it can enhance flavours in the same way as salt.
* Choose fresh or frozen vegetables, since canned and pickled vegetables tend to be packaged with salt.
* Limit your consumption of salty processed meats such as salami, ham, corned beef, bacon, smoked salmon, frankfurters and chicken loaf.
* Choose reduced salt bread and breakfast cereals. Breads and cereals are a major source of salt in the diet.
* Iodised salt is best. A major dietary source of iodine is plant foods. Yet there is emerging evidence that Australian soil may be low in iodine and so plants grown in it are also low in iodine. If you eat fish regularly (at least once a week), the need for iodised salt is reduced.
* Avoid salt-laden processed foods, such as flavoured instant pasta or noodles, canned or dehydrated soup mixes, chips and salted nuts.
* Margarine and butter contain a lot of salt but ‘no added salt’ varieties are available.
* Most cheeses are very high in salt so limit your intake or choose lower salt varieties.
* Reduce your use of soy sauce, tomato sauce and processed sauces and condiments (for example mayonnaise and salad dressings) because they contain high levels of salt.
* Use herbs, spices, vinegar or lemon juice to add extra zing to your recipe and reduce the need for salt.

Herbs
Culinary herbs are leafy plants that add flavour and colour to all types of meals. They are also rich in health-protective phyto-oestrogens (plant compounds that have some similar effects to the female hormone, oestrogen). In many cases, herbs can replace the flavour of salt and oil.

Remember:

* Herbs are delicately flavoured, so add them to your cooking in the last few minutes.
* Dried herbs are more strongly flavoured than fresh. As a general rule, one teaspoon of dried herbs equals four teaspoons of fresh.
* Apart from boosting meat dishes, herbs can be added to soups, breads, mustards, salad dressings, vinegars, desserts and drinks.
* Herbs such as coriander, ginger, garlic, chilli and lemongrass are especially complimentary in vegetable-based stir-fry recipes.

Sandwich suggestions
To make a sandwich even healthier:

* Switch to reduced salt wholemeal or wholegrain bread – for example, some brands of soy linseed bread.
* Don’t butter the bread. You won’t miss butter if your sandwich has a few tasty ingredients already.
* Limit your use of spreads high in saturated fat like butter and cream cheese. Replace them with a thin spread of peanut butter or other nut spreads, hummus, low fat cheese spreads or avocado.
* Choose reduced fat ingredients when you can, such as low fat cheese or mayonnaise.
* Try to reduce your use of processed meats. Instead use fish such as salmon, tuna or sardines.

Other tips
Suggestions include:

* Spend a little time on presentation. You are more likely to enjoy a meal if it’s visually appealing as well as tasty.
* Make every meal an occasion. Set the table. Eat with your family. Give yourself the opportunity to enjoy your food without distractions like television.
* Long-term deprivation, such as crash dieting, doesn’t work. Allow yourself the occasional guilt-free treat.
* You are less likely to overeat if you eat slowly and savour every mouthful.

Where to get help

    * An Accredited Practising Dietitian, contact the Dietitians Association of Australia
    * Your doctor

Things to remember

* In many cases, favourite recipes can be modified so they offer a lower fat content.
* Choose to steam, bake, grill, braise, boil or microwave your foods, rather than deep fry them.
* Use non-stick cookware.
* Microwave or steam your vegetables instead of boiling them to retain the nutrients.

Source - Better Health Channel

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Top 10 Cooking Tips 
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Top 10 Cooking Tips


The Hummus Recipes Kitchen (The home of Hummus Recipes & Delicious Middle Eastern Recipes) invites you to read about the Top 10 Cooking Tips.

1. Preserve the nutrients and colors in veggies. Cook them quickly by steaming or stir-frying.
      
2. Use herbs, vinegar, tomatoes, onions and/or fat-free or low-fat sauces or salad dressings for better health, especially if you have high blood pressure or high cholesterol.
      
3. Use your time and your freezer wisely. When you cook once, make it last longer by preparing enough for several other meals. Freeze it and have a ready-made healthy treat for the next time you are simply too tired to bother.
      
4. A smoothie can cover a multitude of needs. Throw a banana (you can keep them in the freezer for weeks) into your blender along with frozen berries, kiwi or whatever fruit is around, some orange or other juice, some fat-free or low-fat yogurt and protein powder. You can get 4–5 servings of fruit in one glass of yummy shake. Try getting your loved one to sip on a smoothie. It’s easy, cool, refreshing and healthy.
      
5. Prepared seasonings can have high salt content and increase your risk for high blood pressure. Replace salt with herbs and spices or some of the salt-free seasoning mixes. Use lemon juice, citrus zest or hot chilies to add flavor.
      
6. Canned, processed and preserved vegetables often have very high sodium content. Look for “low-sodium” veggies or try the frozen varieties. Compare the sodium content on the Nutrition Facts label of similar products (for example, different brands of tomato sauce) and choose the products with less sodium.
      
7. Prepare muffins and quick breads with less saturated fat and fewer calories. Use three ripe, very well-mashed bananas, instead of 1/2 cup butter, lard, shortening or oil or substitute one cup of applesauce per one cup of these fats.
      
8. Choose whole grain for part of your ingredients instead of highly refined products. Use whole-wheat flour, oatmeal and whole cornmeal. Whole-wheat flour can be substituted for up to half of all-purpose flour. For example, if a recipe calls for 2 cups of flour, try 1 cup all-purpose flour and 1 cup minus 1 tablespoon whole-wheat flour.
      
9. In baking, use plain fat-free or low-fat yogurt or fat-free or low-fat sour cream.
      
10. Another way to decrease the amount of fat and calories in your recipes is to use fat-free milk or 1% milk instead of whole or reduced-fat (2%) milk. For extra richness, try fat-free half-and-half or evaporated skim milk.

heart.org

More cooking tips...
Fold filo pastry triangles 
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Fold filo pastry triangles - How to fold filo pastry triangles


The Hummus Recipes Kitchen (The home of Hummus Recipes & Delicious Middle Eastern Recipes) invites you to learn how to fold filo pastry triangles.

Need to 'filo' up a hungry crowd? Here's how to make perfect pastry triangles.

Step 1: Cut filo pastry sheet into 6 long strips. Place 1 tablespoon of filling in one corner of pastry, leaving a 1cm border. Don't overfill triangles or they will split.

Step 2: Gently lift pastry corner with filling and fold tightly diagonally to create a triangle (take care not to tear pastry). Continue folding, retaining triangle shape.

Step 3: Place triangles on a tray lined with baking paper. If making a large quantity, cover already-prepared triangles with a damp tea towel to prevent them drying out.
Source

Super Food Ideas - November 2007, Page 10
Author Kim Coverdale

More cooking tips...
Work with filo pastry 
Guide to Turkish ingredients 

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Work with filo pastry


The Hummus Recipes Kitchen (The home of Hummus Recipes & Delicious Middle Eastern Recipes) invites you to learn how to work with filo pastry.

Filo pastry is very delicate and dries out easily. Follow these tips for recipe success.

Tip 1: Prepare the filling before you start. Filo pastry dries out and cracks very quickly when it comes in contact with air.

Tip 2: Cover the filo with non-stick baking paper or a dry tea towel, then a damp tea towel. This prevents the filo from drying out.

Tip 3: Place filo, 1 sheet at a time, on a clean work surface and brush with melted butter or oil between layers. This ensures a flaky result.
Source

Good Taste - March 2008, Page 114

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Guide to Turkish ingredients


The Hummus Recipes Kitchen (The home of Hummus Recipes & Delicious Middle Eastern Recipes) invites you to read this guide about Turkish ingredients.

Want to cook authentic Turkish dishes at home, but don't know what to use? This guide to the basic ingredients used in Turkish cuisine is a great place to start!

1 Rosewater
A common flavour in Turkish delight and other sweets, rosewater has a gentle, floral scent and adds an exotic note to custard, rice pudding and even ice-cream.

2 Burghul
More common than rice in some parts of Turkey, cracked wheat, or burghul, is steamed with onions, tomato or capsicum paste and other ingredients to make a simple, healthy pilav to serve with sauced dishes.

3 Tahini
Tahini, or sesame paste, is used in Turkish sauces and dips. It’s also mixed with grape molasses as a sweet spread.

4 Tomato paste
Although fresh tomatoes are preferred, tomato paste is also used to give a strong, fruity taste to stews and casseroles.

5 Yoghurt
Continental-style yoghurt is central to Turkish cooking. It’s used as an accompaniment to grilled meats and as the base for all sorts of dips and sauces.

6 Filo
For savoury and sweet pastries, such as börek and baklava, Turks use filo pastry or a finer handmade version known as yufka.

7 Walnuts, almonds and pistachios
Nuts are used in sweet pastries and pilavs, but also in tarator made with yoghurt, tahini and ground nuts.

8 Feta
Turkish cooking uses sheep and goats milk cheeses, that are similar to salty, creamy feta.

9 Paprika
Paprika is a slightly spicy red powder which gives instant zing to many Turkish dishes.

Kitchen staples
Keep these ingredients handy for making traditional Turkish fare in your own kitchen.

Fresh parsley, dill and mint are served with Turkish pizzas known as lahmacun. Fresh herbs are also used in dips and salads and on the mezze platter.

Tomatoes, eggplants, onions, zucchini, cucumber and garlic are the main vegetables found in Turkish cooking. They’re used in everything from dips and salads to fritters and casseroles. Eggplants and zucchini are also often stuffed and grilled.

Capsicum is another vegetable used regularly in Turkish cuisine. It’s added to casseroles, stuffed and grilled, or used to make biber salca, a hot roast capsicum paste that’s an essential ingredient in sauces and pilavs.

Source
Good Taste - June 2008, Page 100

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