How to make cupcakes in ice cream cones

Chinatown Ice Cream Factory - How to make an Ice Cream Cake

Linda's Green Tea Cookies (Recipe)

Ceviche

Preparation time: 15 minutes to prepare, 3-4 hours to let sit. Always use the freshest fish possible. Make the same day you purchase fresh fish.

INGREDIENTS
2 lbs of firm, fresh red snapper fillets (or other firm-fleshed fish), cut into 1/2 inch pieces, completely deboned
1/2 cup of fresh squeezed lime juice
1/2 cup of fresh squeezed lemon juice
1/2 red onion, finely diced
1 cup of chopped fresh seeded tomatoes
1 serrano chili, seeded and finely diced
2 teaspoons of salt
Dash of ground oregano
Dash of Tabasco or a light pinch of cayenne pepper
Cilantro
Avocado
Tortillas or tortilla chips

METHOD

In a non-reactive casserole dish, either Pyrex or ceramic, place the fish, onion, tomatoes, chili, salt, Tabasco, and oregano. Cover with lime and lemon juice. Let sit covered in the refrigerator for an hour, then stir, making sure more of the fish gets exposed to the acidic lime and lemon juices. Let sit for several hours, giving time for the flavors to blend.

During the marinating process the fish will change from pinkish grey and translucent, to whiter in color and opaque.

Serve with chopped cilantro and slices of avocado with heated tortillas for ceviche tacos or with tortilla chips.

Serves 4-8.

Chinese Almond Cookies

Chinese Almond Cookies

INGREDIENTS
1 1/3 cups of almond flour, lightly packed
1 cup of unsalted butter, chilled and cut into cubes
Pinch of kosher salt
2 eggs
1 teaspoon of almond extract
1 3/4 cups of flour
1 cup + 2 tablespoons of sugar
1/2 teaspoon of baking soda
Thinly sliced almonds

METHOD

1 Place the almond flour, salt, and butter into an electric beater with a paddle attachment and beat on medium speed for three minutes. The mixture will become course and chunky looking.

2 Add one of the eggs, reserving the other for later, and the almond extract. Mix on low speed until just incorporated.

3 Sift together the flour, sugar, and baking soda then add to the butter mixture at low speed. Mix until just combined.

4 Take the dough and flatten it into a disc and wrap in plastic wrap. Place it in the refrigerator for two hours to chill.

5 Preheat the oven to 325F. Line a baking sheet with parchment paper. Place the other egg into a bowl and beat it.

6 Take pieces of dough and roll them into balls about a half-inch wide. Place them on the sheet about and inch apart and then press them down slightly with your palm to make a coin shape.

7 Place a slivered almond onto each cookie and lightly press it into place, then paint the surface of the cookie with some of the beaten egg using a pastry brush or your finger (this will give the cookie a lacquered appearance once it bakes).

8 Bake for 13-15 minutes or until the edges just being to tan. Cool on the sheet on a wire rack.

Makes 5 dozen.

Naan-e khaameh-ee (cream puff)

Naan khaameh-ee should be served fresh, don't keep it more than a day.

1/2 cup butter

1 cup boiling water

1 cup all purpose flour

1/4 t.s. salt

4 eggs

Grease baking sheet. In a saucepan melt butter in boiling water. Add flour & salt all at once, stir vigorously. Cook & stir till mixture forms a ball that does not separate. Remove from heat, cool slightly. Add eggs one at a time. Beating after each addition about 1-2 minute till smooth.

Drop batter by heaping tea spoon (table spoon if you want them bigger.) 3-4 inches apart into greased pan. Bake at 400 degree about 30 min. or until golden brown. Remove from oven, split almost all the way, remove any soft dough, cool on wire rack.

It is easier to fill with ready cool whip or your favorite pudding. You can also use whipping cream, in this case put the cream in a bowl and put the bowl in a bigger bowl of crushed ice and whip the cream only in one direction until it becomes very thick. Of course this filling will make the real Naan khaameh-ee.

KABAB

Strawberries & Goat Cheese Salad

Ingredients:
1 green lettuce
150 g fresh strawberries
150 g French goat cheese
1 tablespoon extra virgin olive oil
1 tablespoon honey
1-2 tablespoons freshly squeezed lemon juice
1-2 slices lemon
1 sprig fresh mint
Pinch of coarsely ground sea salt, optional
5-6 drops of balsamic vinegar, optional

Method:

Chill the goat cheese for 4-5 minutes in a freezer, tightly wrapped into a wrap foil. Stir in a small bowl the olive oil, honey and lemon juice and leave aside. Wash and dry onto a cotton cloth or kitchen paper lettuce leaves and strawberries. Slice the cheese with a sharp knife into thin slices. Slice the strawberries – halve the smaller ones and slice the larger. Into a salad bowl or suitable plate sprinkle half of the strawberries. Tear over about three quarters of the lettuce. Sprinkle with some of mint leaves and optionally with a pinch of coarsely ground sea salt. Add the remaining strawberries and arrange on top sliced goat cheese, lemon slices, left lettuce leaves and mint. Season the salad with the dressing. Decorate with a slice of strawberry and mint leaf and optionally sprinkle a few drops of balsamic vinegar.

Zereshk Polo aka Persian Chicken

Iranian food

Cooking Fesenjan (or Fesenjoon) - Persian Chicken Stew

German Chicken stew

Serves: 3 -Cooking-Time: 2hrs 0 mins

Ingredients
1 Chicken
1 Onion
2 Carrots
couple Capers
couple Champignons
1 Lemon
salt and pepper
Worcestershire sauce
Oil
Flour
Rice

Method
Wash the chicken and half it. Put some cold water in a pot and place the 2 halfed chickens, halfed onions and the cut carrots in it and boil it for about 1h. ( Don't go crazy boiling, gentle is much better )

Take the chicken out of the pot and remove all bones. ( Let it cool down a bit first eh! )

Let the soup cool down! ( important )

Now me need to make something called 'Mehlschwitze' and i have no idea how to translate into english ~ here is how its done:

First put oil in a pan and heat it up, slowly stir the flour in the oil while still heatig up. The flour will change color which is ok but don't let it turn black.

Slowly stir this we just made into the soup and add capers to it.

Place the bonless chicken meat in the soup and heat it up a little ( At this stage, don't go crazy boiling or stirring around as this will make it all flakey with chicken). The soup should now turn a little thicker while its heating up.

*Taste it!* and add Salt/Pepper/Lemon & Worcester Sauce to it.

Best serve with rice but also top on its own

Salad-e Shirazi

4 Servings

Ingredients
4 medium tomatoes
2 small cucumbers
1 medium onion
3-4 tablespoons fresh lime juice
2-3 tablespoons virgin olive oil
200 grams fresh mint (or 1 teaspoon dry mint)
1/4 teaspoon salt
1/6 teaspoon black pepper


Method
Wash and peel cucumbers. Wash tomatoes and mint. Peel onion. Chop cucumbers, tomatoes, and onion very finely, and mix. Chop mint very finely and add. Add fresh lime juice, olive oil, salt, and black pepper.

Mix well and serve cool.

Lebanese Sugar cookies (Ghraybeh)

Summary: very tasty, soft, and can be store in the freezer for 3 months. Add finely chopped almonds or pistachios to get the best cookies ever.

Ingredients

2 cups fluor
1 cup powdered sugar
1 cup Crisco
1 tablespoon flower water (0ptional)
blanched silvered almonds

method
Preheat oven to 350 degrees F. Mix fluor and sugar. Add Crisco and mix well with a mixer to form a dough. Add the flower water. Form small cookies into an “S” shape. Press one almond in the center of each. Place cookies on ungreased sheets and bake for 15 or 20 minutes . Avoid browning.

Cooking time (duration): 30 minutes

Lebanese Okra Stew (bamia)

Ingredients

800g-1kg Fresh or Frozen Okra
800g-1kg Lamb cubed
1 Large Jar Tomato Puree (Paste)
1 Whole Bulb Garlic - crushed
1 Large Bunch Corriander - chopped
1 Onion chopped (optional)
1 Juice of 1 lemon (optional)
Oil or Butter for frying

Method
1. In a large pot, fry the meat until browned. If using onion, add this towards the end of browning and cook to soften.

2. Pour in about 1-1.5 litres of water, it should come to above the level of the meat. Bring the water to simmering point and then add the tomato puree/paste. Season with salt and pepper (be very generous with the salt.) Leave to simmer on a low heat with the lid on for 30 minutes, or if using a cheaper cut of meat then allow extra time to really soften the meat.

3. If using fresh Okra, wash, drain and trim the stalks. Then fry in hot oil for about 2 minutes. Drain from the oil and set aside. (This does not need to be done with the frozen okra which can be used straight from the freezer.)

4. Fry the crushed garlic in butter or oil for about a minute or two, then add the chopped corriander and fry for a further minute or two.

5. Add the garlic and corriander, and okra to the pan with the meat. Add the lemon juice if using. Bring back to simmering point, stir very gently, and cook on a low heat for a further 30 minutes.

6. Serve hot with rice.


Tips
I prefer to use the frozen Okra for this recipe as it tends to be smaller and more tender than the fresh okra available and doesn't require frying first.

This dish can also makes a delicious vegetarian meal - simply omit the lamb, fry onion, add water and tomato paste, season and go straight to step 3 without the first 30 minute simmer.

Cookies

Ingredients

100g Margarine
75g Soft Light Brown Sugar
2 tbsp Syrup
175g Self-raising flour
100g Chocolate Chips
2 tbsp Milk

Method

1. Heat Oven to 180 degrees C, Gas mark 4. Grease two baking trays.
2. Beat the margarine until soft, add the sugar and cream together until light and fluffy.
3. Stir in the syrup,flour,chocolate chips and milk and mix wel.
4. Place spoonfuls of the mixture on the prepared trays and bake for 8-10 minutes. Remove from the tray immediately and place on a wire rack to cool.

Spiced pepper pilafs

Nationality: Iranian 

Ingredients:

1 tbsp vegetable oil
1 onion , finely chopped
2 garlic cloves , crushed
1cm piece ginger , finely chopped
1 tsp tomato purée
1 tsp ground cumin
1 tsp garam masala
200g basmati rice
850ml vegetable stock
140g red lentils , washed and drained
200g bag spinach leaves, chopped
handful mint leaves, chopped
8 peppers

method:

1. Heat the oil in a large saucepan with a lid. Add the onion, garlic and ginger, then gently cook for 5 mins until softened. Stir in the tomato purée and spices, and cook for 1 min more. Add the rice, stir to coat, then pour in the stock. Bring to the boil, tip in the lentils, cover with the lid and leave to cook over a low heat for 15 mins, until the lentils and rice are cooked. Stir through the spinach and mint (see tip below, if freezing).
2. Use a sharp knife to slice the top off each pepper. Cut out the middle stalk and scoop out any seeds. Carefully trim the bottoms slightly so they stand upright, but the filling won't fall out. Fill each pepper with the rice mix and place the lid on top. Bake or wrap tightly in cling film or freezer bags and freeze.
3. To cook, defrost peppers completely if frozen. Heat oven to 200C/180C fan/gas 6. Place the peppers on a lightly greased baking tray and cook for 25-30 mins or until the peppers have softened. Serve with a green salad tossed with cucumber, herbs and a dollop of yogurt.

Ingredients:

2 tbsp olive oil
2 red onions , very finely chopped
4 garlic cloves , crushed
2 tsp each ground cumin and coriander (or 4 tsp Moroccan spice blend)
400g can chopped tomatoes
½ tsp sugar
½ 20g pack mint , finely chopped
500g pack lean lamb mince
8 dried apricots , finely chopped
50g fresh breadcrumbs
pitta bread and salad, to serve

method:

1. Heat 2 tsp oil in a pan and soften the onions for 5 mins. Add the garlic and spices and cook for a few mins more. Spoon half the onion mixture into a bowl and set aside to cool. Add the tomatoes, sugar and seasoning to the remaining onions in the pan and simmer for about 10 mins until reduced.
2. Meanwhile, add the mint, lamb, apricots and breadcrumbs to the cooled onions, season and mix well with your hands. Shape into little meatballs.
3. Heat the rest of the oil in a non-stick pan and fry the meatballs until golden (in batches if you need to). Stir in the sauce with a splash of water and gently cook everything for a few mins until the meatballs are cooked through. Serve with pitta bread and salad.

Salmon & watercress parcels

Ingredients:

85g butter
5 tbsp olive oil
½ x 500g tub crème fraîche
zest 2 lemons
8 sheets filo pastry
900g skinless, boneless salmon, cut into 1cm pieces
100g bag watercress , chopped

method:

1. Melt butter in a pan, then stir in oil. Mix together the crème fraîche and lemon zest. Unwrap the pastry and loosely cover with damp kitchen paper. Place a sheet of filo on your work surface, then cut it in half to make 2 squares. Brush 1 square with some butter mix, then top with the other square.
2. Divide the salmon into 8 portions, and arrange a portion at one end of the pastry, leaving a 2cm gap around the edges. Scatter over some watercress, crème fraîche and seasoning. Fold up edges to enclose the filling. Repeat for other parcels. Bake or wrap in cling film or freezer bags and freeze.
3. To cook straight away, heat oven to 190C/170C fan/gas 5. Place the parcels on a lightly greased baking sheet, seam side down, and brush with butter mix. Bake for 20-25 mins until the pastry is crisp and salmon cooked through. To cook from frozen, heat oven to 180C/160C fan/ gas 4. Place the parcels on a baking sheet and cover with foil. Bake for 35 mins, then remove the foil and increase the temperature to 220C/200C fan/gas 8. Brush with butter mix and bake for 20 mins more until golden. Serve with boiled new potatoes and broccoli.
4. 
   

Salmon & watercress parcels

Ingredients:
2 tbsp olive oil
2 red onions , very finely chopped
4 garlic cloves , crushed
2 tsp each ground cumin and coriander (or 4 tsp Moroccan spice blend)
400g can chopped tomatoes
½ tsp sugar
½ 20g pack mint , finely chopped
500g pack lean lamb mince
8 dried apricots , finely hopped
50g fresh breadcrumbs
pitta bread and salad, to serve

method:

1. Heat 2 tsp oil in a pan and soften the onions for 5 mins. Add the garlic and spices and cook for a few mins more. Spoon half the onion mixture into a bowl and set aside to cool. Add the tomatoes, sugar and seasoning to the remaining onions in the pan and simmer for about 10 mins until reduced.
2. Meanwhile, add the mint, lamb, apricots and breadcrumbs to the cooled onions, season and mix well with your hands. Shape into little meatballs.
3. Heat the rest of the oil in a non-stick pan and fry the meatballs until golden (in batches if you need to). Stir in the sauce with a splash of water and gently cook everything for a few mins until the meatballs are cooked through. Serve with pitta bread and salad.

Cinnamon Nutella cake

Ingredients:

175g softened butter
175g golden caster sugar
3 eggs
200g self-raising flour
1 tsp baking powder
2 tsp ground cinnamon
4 tbsp milk
4 rounded tbsp Nutella or own-brand chocolate hazelnut spread
50g hazelnuts , roughly chopped

method:

1. Preheat the oven to 180C/gas 4/ fan 160C. Butter and line the base of a 20cm round cake tin.
2. Put the butter, sugar, eggs, flour, baking powder, cinnamon and milk into a bowl. Beat with a wooden spoon for 2-3 minutes, or with an electric hand mixer for 1-2 minutes, until light and fluffy.
3. Tip three quarters of the mixture into the tin, spread it level, then spoon the Nutella on in four blobs. Top with the remaining mixture, swirl a few times with a skewer, then smooth to cover the Nutella.
4. Sprinkle with the nuts. Bake for 1 hour to 1 hour 10 minutes, until risen, nicely browned, feels firm to touch and springs back when lightly pressed (cover with foil if it starts to brown too quickly). Cool in the tin for 10 minutes, then turn out, peel off the paper and cool on a wire rack. Wrap tightly in double thick foil to keep fresh for up to a week.

Black Forest Gateau

ingredients:
makes 10-12 slices
125 g (5 oz) self raising flour
25 g (1 oz) cocoa
7.5 ml (1 1/2 tsp) baking powder 150 g (6 oz) butter
3 size 3 eggs
150 g (6 oz) caster sugar
90 ml (6 tbsp) cherry jam
100 g (4 oz) plain chocolate
150 ml (1/4 pint) double cream, whipped
425 g (15 oz) can black cherries
10 ml (2 tsp) arrowroot

method:
1. Place the flour, cocoa, baking powder, butter, eggs and caster sugar into the processor bowl and process for 20 seconds until light and fluffy. After 10 seconds stop the machine and scrape down ingredients.

2. Divide the mixture between 2 greased 7 inch sandwich tins.

3. Bake in the centre of the oven at 180°C, 350°F, Gas No. 4 for 25-30 minutes. After 5 minutes turn out onto a wire cooling rack and cool.

4. Sandwich together with some of the jam. Spread the sides with the rest of the jam.

5. Using the processor, grate the chocolate. Use to cover the sides. Pipe the whipped cream around the top of the cake. Drain cherries and place on the cake.

6. Mix the arrowroot with a little of the cherry juice. Heat rest of juice in a saucepan and bring to the boil and glaze cherries.

Spaghetti carbonara

ingredients:
serves 4
1 lb (450 g) spaghetti or wholewheat spaghetti
2 tablespoons virgin olive oil
1 medium onion
8 rashers smoked bacon
4 oz (115 g) mature Cheddar or fresh
Parmesan cheese
3 eggs
3 tablespoons milk or 4 tablespoons double cream
Salt and freshly ground black pepper
3 tablespoons fresh chopped parsley

method:
1. Preheat 4 serving plates. Bring a large saucepan of salted water to the boil and add 1 tablespoon of the olive oil and the spaghetti. Cook the pasta according to the instructions on the packet - it should be tender but still firm to the bite.

2. Peel and chop the onion. Heat the rest of the oil in a frying pan and briefly fry the bacon until just cooked on both sides. Remove the bacon from the pan, leaving the cooking juices behind. Add the onion to the pan and cook for 4 minutes over a medium heat, stirring occasionally, until it softens and begins to turn golden.

3. While the onion is cooking, chop the bacon into large squares and discard the rinds. Grate the cheese onto a plate, then beat the eggs thoroughly with a fork in a small bowl.

4. When the onions are cooked, add the bacon squares and milk or cream to the pan and season to taste. Reduce the heat.

5. Drain the cooked spaghetti and return it to the pan. Quickly stir in the beaten eggs and the grated cheese. Stir in the remaining ingredients and divide between the heated plates.

6. Garnish with the parsley and extra twists of black pepper, and serve.

Sesame sweet

Ingredients:
1 cup sugar
Sesame roasted by 2 tablespoons

method:
Heat the Teflon pan,then add sugar into the pan after you throw, do not check the items until to be completely melted and then mix together quickly of course, by reducing the flame. When all the sugar was melted, add the sesame seeds and we turn off the flame , now form them as any format  you like and let to get cooled.

The tomato and corn salsa (the kind Krvda)

Ingredients:
Chopped tomatoes: 2 x
Celery: 1 branch
Medium red onion: a number
Lemon juice: 2 tablespoons
Canned corn: 1 tin
Black pepper: 1 / 2 teaspoon
Garlic: (optional) 1 cube

method:

We chopped onion , along with chopped tomatoes and chopped fine celery and garlic and squashed pepper and lemon juice and corn are mixed into a small bowl and throw Tvrtyla chips are served.

Wafer Strawberry Ice

Ingredients: 
Gelatin: 3 sheets (6 g)
Strawberries (puree started): 200 g
Sugar: 1 cup (75 grams)
Strawberry Yoghurt: cup (50 grams)
Vanilla ice cream (soft): half a liter
Strawberries (chopped setting): 100 g
Wafer biscuit: the number of required


method:
Soak gelatin sheets in some cold water for two to three minutes until be soft. In the meantime strawberry puree and sugar, heat stir until sugar has to be solved, immediately remove from heat and add softened gelatin sheets to it, stirred until the gelatin to dissolve. After cooling, strawberry yogurt, soft ice cream and strawberries, and add and mix in a shallow rectangular form of the floor and walls have pulled the protective plastic to fold and seven to eight hours to put in the freezer be closed. After closing mixed it on a level of protection and return on a separate wafer as a template to put on it and press cut. Each piece of the frozen mixture to put between the wafer and serve.

Fruit salad

Ingredients:
Apple compote: 1 number
Bananas: a number
Cherry: 3 numbers
Cantaloupe: three small scope
Pineapple juice: 1 tablespoon

method:
All fruit mix together then add  squashed pineapple and some juice into the salad as a flavor.

Khoresh Sabzi (Vegetable Stew)

Nationality: Iranian

Ingredients
4 Servings
600 grams boneless stewing lamb or beef
1 large onion, finely chopped
1/3 cup cooking oil
1 teaspoon turmeric
2 cups water
1/4 cup fresh lemon juice
1 cup kidney beans (or canned & pre-cooked)
1 taespoon salt
1/4 teaspoon black pepper
1 cup finely chopped spring onions
2 cups finely chopped spinach
1/2 cup finely chopped parsley
1/4 cup finely chopped coriander, (optional)
1/4 cup finely chopped tareh (garlic chives)
1/4 cup finely chopped shanbelileh (fenugreek), (optional)

method
Trim meat and cut into 2 cm (3/4 inch) cubes. Fry onion over medium heat in half of the oil until golden. Add turmeric and fry for 2 more minutes.

Increase heat, add meat cubes and stir over high heat until meat changes color and begins to turn brown. Reduce heat.

Add water, kidney beans (if uncooked, but if pre-cooked add it 10 minutes before serving), salt and pepper to taste. Cover and simmer gently for 1 to 1.5 hours until meat is tender. Time depends on type of meat used.

Add prepared vegetables to frying pan and fry over medium heat until wilted. Add to sauce, then add lemon juice, cover and simmer for further 10-15 minutes. Adjust seasoning and serve with plain rice