Food, Glorious Food

Revival Feast: White Chocolate and Berry Pavlova

published by Sajid Iqbal on 2 August, 2011 - 00:22
Author: 
Saadia Iqbal

White Chocolate and Berry Pavlova

The crisp meringue has a soft chewy interior and is topped with white chocolate, whipped cream and luscious selection of berries. Will go down a treat after a long hard fast.

Prep time: 25 min
Cook time: 6 hrs, to 8 hours, leaving the meringue in the oven overnight
Serves: 8

Ingredients

For the meringue:
6 egg whites
200 g caster sugar
1 tsp corn flour

For the filling:
600 ml double cream
100 g white chocolate
125 g raspberries
50 g strawberries
50 g redcurrants
50 g mixed summer berries
25 g blueberries

Nutrition Advice for Fasting During Ramadan

published by Sajid Iqbal on 1 August, 2011 - 16:43
Author: 
Lauren Evans

*Lauren Evans is a nutritionist with BSc (Hons) in Human Nutrition and MSc in Exercise & Nutrition Science

Fasting during Ramadan is already a challenge within itself; however fasting during one of the warmest months of the year not only intensifies this challenge but also requires a true commitment that can only be marvelled. With an average of 14 hours fasting between Suhoor (Sunrise) and Iftar meals (Sunset), nutrition and hydration during meal time are both highly important.

Metabolism

Suhoor/Sehri/Pre Dawn Meal/Iftar

published by Lioness of Allah on 25 July, 2011 - 22:36

Assalamualykum,

So with Ramadan creeping closer day by day, i was just curious, wondering about what people eat at sehri.

I read something once about the Prophet's pre dawn meal, saying it's sunnah to eat at least a date and drink some water , but i'm not sure where its from. Please correct me if i'm wrong though.

Anyhoo, what do you guys normally eat for Suhoor?

I normally have a bowl of cereal, Coco Pops or Cheerios,:D but iknow people who eat Chappatis (Roti) with curry. (Personally i could probably not be able to stomach that, that early)

*EDIT*: We may as well talk about iftari too now... I normally break my fast with dates and water, a lil' bit of fruit and then... Stuff down all the fried stuff....and maybe eat roti too Blum 3

HMC: Use us or else....

published by You on 23 January, 2011 - 17:44

Mehboob Ayub, who has a butcher's shop in Huddersfield, alleged that HMC inspectors threatened him, tried to damage his property and told people in the local mosque not buy his meat.

"They tried to push me in my shop and argue with me, they tried to take my posters down and have been telling people in the local mosque not to buy meat from my shop," Mr Ayub said.

"I buy my meat from a HMC-registered slaughterhouse, my wholesaler has a HMC licence, so why should I pay them £30 a week to sell the meat? They just want money."

Read more @ BBC News

Toasty Marshmallow Milkshake

published by Seraphim on 10 November, 2010 - 14:14

Are you one of those people who perfectly toasts their marshmallows to a golden brown?

How on earth do you do that!? I don’t get it. You must have the patience of a marshmallow saint.

I’m a burn-and-blow kind of guy. Turn the marshmallow into a torch… blow it out… repeat.

The patience technique baffles me. In fact… I secretly looooove to brush my marshmallow torch against the slow rollers and set their marshmallows on fire. They totally hate that.

Marshmallow meets open flame… it’s important in this recipe. I had no idea that this whole Toasted Marshmallow Milkshake was a thing. Amazing. Spike Mendelsohn… that dude from Top Chef invented this thing. Nice work. High five.

Custard Recipe.

published by Seraphim on 24 August, 2010 - 16:00

Always brilliant with a range of desserts. Especially cake. And disastrous should you get it wrong!

Ingredients

  • 2/3 tsps Vanilla Essence
  • 250ml of Milk
  • 250ml of Double Cream
  • 4 Egg yolks
  • 100g of Golden Caster sugar
  • 1 tbsp of Cornflour.

Step 1: Place the milk and cream into a saucepan and heat. Add the vanilla essence and stir. Bring to a slow boil and then take off the heat.

Step 2: Whisk the egg yolks and caster sugar and the conflour (this is optional for thickness... i like thickness. That sounds wrong :/) until pale and thick.

Chocolate Marble Cake = AWESOME!

published by Seraphim on 18 August, 2010 - 11:04

Alot of people think the best cake is the chocolate fudge cake, id disagree. Its just too chocolatey to be enjoyed properly.

The best of both worlds. The Chocolate Marble cake. Its not too chocolatey and its not a boring plain cake either. Great for guests if you're looking for a lil something new and different... instead of the boring same old sweet dishes.

Ingredients.

-225g butter
-225g caster sugar
-225g Plain flour
-50ml of Milk
-50g of Cocoa powder.
-4 Eggs.
-2 tsp baking powder.
-2 tsp vanilla extract

Method

Step 1: Pre-heat the oven to 180'c and butter the sides of a baking tin. You can also use greaseproof paper (available at your nearest supermarket).

The Revival Feast: Al-Motubug

published by Funzo on 18 August, 2010 - 01:21
Author: 
Irfan Israr Khan

Al-Motubug is a stuffed pastry with a delicious beef, onion and leek filling. It is a very popular and classic Saudi Arabian dish, yet the ingredients required to make Al-Motubug are easily available. If you are ever visiting Saudi Arabia you should definitely try it there as it’s absolutely delicious!

Serves 10

Ingredients

  • 6 cups flour
  • 2 eggs beaten with ½ cup of corn oil
  • 2 bundles of leeks (medium sized)
  • 1 teaspoon ground black pepper
  • 1 ½ lbs Minced beef
  • 3 eggs (beaten)
  • 3 onions (finely chopped)
  • Flour for rolling
  • Salt to taste
  • Oil for frying

Method

The Revival Feast: Musakhan

published by Funzo on 18 August, 2010 - 01:13
Author: 
Irfan Israr Khan

In Palestine, a favourite dish made by the locals is Musakhkhan, a dish that is usually eaten using the hands and which literally means something of which is heated.

The dish is seasoned with sumac, a spice made from the ground dried berries and is sold in Middle Eastern shops, it has a slightly sour and tangy taste.

Musakhkhan is made by cooking chicken until tender and succulent with plenty of onions. You can use more spices, such as allspice or saffron, and garnish the top with fried pine nuts. Once the chicken is cooked, it is wrapped in shrak or marquq which is a type of thin Arabic bread.

Serves 6

Ingredients

  • 1 whole Halaal chicken (about 3 ½ pounds)
  • Salt and freshly ground black pepper to taste

Chocolate Butter Cream: You know you want it because you're weak!!

published by Seraphim on 2 June, 2010 - 13:57

Used on cake or as filling.

You will need

6oz of butter
1cup or 6oz of icing sugar
Some good chocolate or coca powder

Method
-Cream the butter and sugar together until light and fluffy (I dont mean until feefi shows up).
-Add the chocolate powder and mix until nice and snooth.

Add on cake etc and enjoy.

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