Food

Trying to cook Peach pie. Fresh peaches.
Will update.

Cheers for the tip-off missmouse.
Have tried most persian restaurants in north london. Fave is kandoo on edgeware rd. Must try south sometime

It really is exceptional. The owner, a flame haired english lady who married in to the culture has just published her second book for veggies but the first is also brilliant - /www.amazon.co.uk/gp/aw/d/190301851X/ref=redir_mdp_mobile

Today I made:
Maghluba
Pumpkin Kibbeh
Falafel
Khobez
Mograbeih
Carrot Halva
Carnitas Pork (couldn't find cheap enough lamb)
Was good.

.

The last hightlight may explain the last post.

How can i stop rice from all clumping together?

Rinse it under water until the water runs clear before cooking to remove the starch. Plus don't over-cook it.

Basmati rice, im going to be cooking a slow roasted leg of lamb with rice with pine nuts and raisins as a side

wash it and use the absorption method.
Wash it in plenty of changes of water.

ahh sweet! cheers people :)

Today I made:
Maghluba
Pumpkin Kibbeh
Falafel
Khobez
Mograbeih
Carrot Halva
Carnitas Pork (couldn't find cheap enough lamb)
Was good.

Sounds amazing. What was the occasion??? And Pumpkin Kibbeh? Elaborate??

Basmati rice, im going to be cooking a slow roasted leg of lamb with rice with pine nuts and raisins as a side

Perfect Basmati - every time - you don't even need to rinse. This is coming from a real life Pakistani...

1 Cup Basmati
One and Two Thirds of a cup of cold Water
Salt
Splash of oil
Pan with tight lid - so no steam can escape

Add all ingredients to pan and set on medium heat. When water starts boiling, put lid on and reduce heat to a low simmer. Leave for 10 - 12 minutes then remove from heat. DONT TAKE THE LID OFF. Let the rice sit for 10 more minutes. Remove lid, fluff with fork. Nom.

Cheers for the tip-off missmouse.
Have tried most persian restaurants in north london. Fave is kandoo on edgeware rd. Must try south sometime

How does Gilak compare in your findings?

Sounds amazing. What was the occasion??? And Pumpkin Kibbeh? Elaborate??

Not dissimilar to this, no nuts as friend has allergy:
http://www.foodnetwork.com/recipes/emeril-lagasse/pumpkin-kibbeh-stuffed-with-spinach-chick-peas-and-walnuts-recipe/index.html

Just for fun, introducing people to my culture.

This is how I'll make it next time:
http://hommuswtabbouli.blogspot.com/2010/03/pumpkin-kibbeh.html

Or I may just make it proper style- with lamb.

Not dissimilar to this, no nuts as friend has allergy:
http://www.foodnetwork.com/recipes/emeril-lagasse/pumpkin-kibbeh-stuffed-with-spinach-chick-peas-and-walnuts-recipe/index.html

Just for fun, introducing people to my culture.

This is how I'll make it next time:
http://hommuswtabbouli.blogspot.com/2010/03/pumpkin-kibbeh.html

Or I may just make it proper style- with lamb.

Awesome, that looks really interesting! I love a baked Kibbeh and the little deep fried numbers. Are you lebanese?

The ultimate fetish-snack. Loving them at the moment.

Have you tried the cheese ones? A crime against ....something.

Why have ersatz cheese flavour when I can have ersatz pungent fish flavour?

Awesome, that looks really interesting! I love a baked Kibbeh and the little deep fried numbers. Are you lebanese?

Palestinian (half).
Maghluba- best thing ever created.
My Tetta's kibbeh is unbelievable. One day she'll teach me the recipe (I hope).
Sadly I never learnt the amazing Sfouf recipe that my aunt used to cook.
Sfouf > baklava anyday.

The ultimate fetish-snack. Loving them at the moment.

My dad told me I was a pervert for eating those, now I can't eat them.......

.....around him

Sainsburys chocolate party tray cake and a cup of Tea for Breakfast at work ! That's me Happy for the Day ! :)

Made this over the weekend: http://www.nigella.com/recipes/view/chocolate-cloud-cake-170
So easy* and so tasty!

*Unless you have to beat 4 egg whites by hand, after a session at the climbing wall.

Have you been to Persepolis in Peckham, Skydancer?

A Persian emporium in the least likely place.

is that near 'A taste of Peckham'?

This thread needs bodieanddoyle's cheesecake recipe:

Chocolate and Raspberry Cheesecake Brownies

Makes 16 big, fat, fuck-off brownies...

For the brownie mix:

280g unsalted butter, plus extra for greasing
170g dark chocolate(70% cocoa solids), broken
350g unrefined golden caster sugar
70g plain flower
Pinch of salt
5 medium free-range eggs
2 tsp vanilla extract
100g white chocolate broken into small pieces

For the cheesecake mix:

350g cream cheese
75g unrefined golden caster sugar
1 tsp vanilla extract
2 medium free-range eggs
170g fresh raspberries

Instructions:

Heat the oven to 180C/Gas Mark 4. Grease and line a 20cm square brownie tin.

To make the brownie mixture, melt the butter and chocolate in a heatproof bowl over a pan of barely simmering water, making sure the bowl doesn't touch the water. Stir until completely melted and combined. Remove from the heat and set aside to cool.

Combine the sugar, flour and salt in a large mixing bowl, pour over the cooled chocolate and mix until smooth. Beat the eggs seperately before adding to the mixing bowl along with the vanilla extract and the white chocolate. Blend together until you create a shiny chocolatey mixture. Pour this into the prepared tin.

Next make the cheesecake mixture. Whisk the cream cheese, sugar, vanilla extract and eggs until smooth and creamy. Pour this carefully over the brownie mix, trying to create an even layer. Drop the raspberries into the creamy mix and use a fork to drag the cheesecake mix through the brownie mix to create a marble effect. Try to ensure that all the raspberries are almost fully pushed into the mixture.

Bake for 35-40 minutes. After 30 minute, remove the tin from the oven and check to see if the brownies are set but still have a slight wobble to them; return to the oven if they need a little longer. Leave them to cool in the tin, covered in foil.

Once cooled, take the brownies out of the tin, cut into 16 pieces and serve.