Over the years we have e held many activities and various events. Allhumdulilah one of the biggest blessings of these events is the sensational food that the sisters and their children have made and bought along for all to share. May Allah swt. bless their efforts Abundantly Ameen.
We have decided due to popular demand to include some of these recipes here for all to benefit from Insha 'Allah.
All have been tried and tested by Mums and their children alike and all agree that these are the best homeschool recipes ever.
We will be slowly adding to these Insha 'Allah kheer.
Lemon Cordial
Preparation time: 15 to 30 minutes
Ingredients
3 Ltr. boiling water, 30 g tartaric acid, 30 g citric acid, 30 g epsom salts, 1½ kg sugar 12 lemons or oranges
Method
- Peel rind from lemons and then juice.
- In a large saucepan, combine water, acids, sugar and lemon juice.
- Stir over medium heat until sugar is dissolved.
- Bottle while hot in sterilised bottles.
- Keep refrigerated.
Chocolate Chip Cookies
Ingredients
125gm Butter,
1/4 Cup Peanut Butter
1 Cup Brown Sugar
1 Egg Lightly Beaten
3/4 Cup Self Raising Flour
3/4 Cup Plain Flour
1/2 Cup Rolled Oats
1 Cup Choc Chips Bits
Method
Preheat Oven to 180 degrees.
Line Baking Trays on Baking Paper
Combine Butter and Peanut Butter in Small Saucepan over Medium Heat
Cook Stirring Frequently 3-4 Minutes or Until Melted and Well Combined
Transfer to Large Bowl Cool For 5 Minutes
Add Brown Sugar and Egg Mix Well
Add Sifted Flours And Choc Chips Oats. Mix Well
Roll Tablespoons of Mixture into a Ball
Place On to Trays and Flatten With Spatula
Bake For 12-14 Min Or Until Golden And Firm to Touch.
Stand For 5 Mins On Tray Before Transferring To Wire Racks To Cool.
Makes 30
Banana Cake with Caramel-Custard Topping
Preparation time: 25 mins
Cooking time: 60 mins
Makes 20cm round cake
Ingredients
Melted butter, for greasing
125g unsalted butter, chopped
1 tsp vanilla extract
3/4 cup caster sugar
2 eggs
3 large bananas, mashed
300ml carton thick sour cream
2 cups SR flour, sifted
1/2 tsp bicarbonate of soda, sifted
1 tsp nutmeg, sifted
1 tsp allspice, sifted
Topping
300ml carton thick sour cream
3 tbsp dark brown sugar
1 tsp vanilla extract
Method
1 Preheat oven to 180 degrees C. Brush a deep, 20cm round spring form tin with melted butter and line the base and sides with baking paper. Lining must rise at least 5cm above the rim of the tin.
2 Place unsalted butter and vanilla in small bowl of an electric mixer and beat until the butter increases in volume and is a pale yellow colour. Add the sugar and beat until it dissolves and mixture is light and fluffy. Add the eggs one at a time and beat well between each.
3 Transfer the creamed butter and sugar mixture to a large mixing bowl, add the bananas, half the sour cream (reserve the rest), sifted flour, bicarb and spices, and mix with a wooden spoon until just combined. Spoon the mixture into the prepared tin and smooth the surface.
4 Bake for 45-50 minutes or until a skewer comes out clean from the centre. Remove from the oven and spoon the topping onto the cake, spread out evenly and return to the oven for 10 minutes. Turn off the oven, leave door ajar and leave cake inside for another 20 minutes. Remove cake and stand it on a cake cooler until cold. Remove from spring form tin and peel away the paper.
5 To make topping: Place the reserved sour cream and the other 300m1 of cream in a medium mixing bowl, add the sugar and vanilla and stir until just combined.
This cake can be eaten when cooled, the topping will be soft at this stage.The cake can also be chilled in the fridge for several hours or overnight. This will give a firmer topping. Store cake in the refrigerator.
Chocolate Chip Banana Muffins
Scrumptious treats which combine the goodness of banana and joy of chocolate.
Ingredients
60g Butter
2 Cups Self-Raising Flour
1/2 Cup Caster Sugar
1/2 Cup Milk
2 Eggs
2 Ripe Bananas, Mashed
1 Cup (200g) Nestle Dark Choc Bits
Method
- Preheat oven to 200°C. Line a medium muffin tray (12 sections) with paper cases. Melt butter in a small saucepan or heat-proof bowl in the microwave. Set aside to cool slightly.
- Sift flour into a mixing bowl. Stir in sugar. Make a well in the centre of dry ingredients.
- Using a whisk, lightly beat milk, eggs and butter in a jug. Add to dry ingredients, along with mashed banana. Using a wooden spoon, gently mix ingredients until just combined. Stir in choc bits. Don't beat the mixture or the muffins will be tough.
- Spoon the mixture evenly into the muffin cases. Bake for 20 minutes or until firm on top when lightly touched (get an adult to help with this). Leave in the tray for 3 minutes. Transfer the muffins to a rack to cool.
Makes 12
Sticky Date Pudding
Ingredients
1 1/2 cups dates
2 cups water
100 grams butter
1 - 2 cups sugar
3 eggs
1/2 teaspoon vanilla essence
1 Tablespoon Bicarb of soda
2 cups plain Flour
Sauce-: 200 grams butter, Dark brown sugar, 300 ml cream.
Method:
Firstly cut the seeds from the dates and put them in a saucepan with 2 cups of water covering the dates. Bring to the boil and then simmer until soft.
When that is done cool down a little and you can either mash the dates or put them in a blender, when done add a tablespoon of bicarb soda and put aside.
Cream butter and sugar until light and fluffy and add the eggs one by one making sure they are mixed in well. Add vanilla essence and mix.
Firstly add one cup of flour to the creamed mixture and then add the date mixture as well mixing well and then adding the rest of the flour.
The texture should be not runny but not thick either.
Last but not least greases a baking dish and add mixture the oven should be about 160 - 180.
Cook for about 30 mins leaving the last five minutes to add the syrup or sauce.
200 grams butter, Dark brown sugar, 300 ml cream.
Put all in a pot and melt down pour over the date cake in the last five minutes of cooking.
And there you have one of the most easiest date cakes you can make.
Ginger Biscuits
Ingredients
2 Cups Self Raising Flour
1 Cup White Sugar
1 Teaspoon Cinnamon
1 Teaspoon Ginger
150 grams butter (or margarine)
1 egg
2 teaspoons golden syrup
Method
Combine first 4 ingredients in mixing bowel
Rub butter through till mixture looks like crumbs ( using fingertips )
Blend egg and syrup in cup
Add to crumbs to make a stiff dough (work with hands a little, trying not to eat too much) Form small balls with dough, place on greased baking tray press down slightly with fork
Bake for 10 - 15 min at 250 Celsius - Bake longer if you like them crunchy.
Cheesy Red Pepper Muffins
Ingredients
1 1/2 cups Self Raising Flour
2 cups (200g) grated tasty cheese
1/2 tsp salt
1 Tbsp sugar
Pinch cayenne pepper
1-2 Tbsp chopped fresh coriander leaf (optional, but I use it)
1 large red pepper, roasted and chopped
1 egg
1 cup milk
Method
Measure into a large bowl the flour, cheese, salt, sugar and cayenne pepper.
Add coriander leaf and chopped roasted pepper. Mix lightly with your fingertips to combine.
In another container, beat the egg and milk together, then pour onto the dry ingredients.
Fold together, taking care not to over mix.
Spoon the mixture, without extra mixing, into non-stick muffin pans that have been sprayed with Chef Mate non stick spray (or equivalent). Sprinkle with paprika if desired (I didn't)
Bake at 200*C for about 12 minutes, or until muffins are golden brown and spring back when pressed lightly in the centre.
Remove from oven, stand for 2-3 minutes, then twist muffins carefully to loosen them before removing from the pan.
SIZE: mini or medium.
Macaroni Cheese Bake
Ingredients
200g Macaroni
60g Butter
1 Onion, Chopped
1 Can Tuna
1/4 Cup Plain Flour
2 1/2 Cups Milk
1/2 Tsp Ground Nutmeg
1 1/2 Cups Grated Cheddar
Method
1) Preheat oven to 180c. Grease a 1.5 litre ovenproof dish. Boil the macaroni in a large pot, then drain.
2) Heat the butter in a large pan and add the onion and tuna. Stir over medium heat for 4 minutes, or until soft. Add the flour and stir over low heat for 1 minute. Remove from the heat and gradually add the milk. Stir until smooth. Return to medium heat and cook, stirring, for 4 minutes, or until the mixture boils and thickens. Simmer over low heat for 1 minute. Remove from the heat and stir in the nutmeg.
3) Add the pasta and two thirds of the cheese. Stir until combined, then spoon into the baking dish. Sprinkle with the remaining cheese and bake for 20 minutes, or until lightly golden.
Notes: The original recipe contains 2 rashers of bacon instead of tuna. Sometimes if I don't have tuna, I add a cup of chopped halal luncheon instead. I use 500g of macaroni for this recipe, with the same proportions of other ingredients and it turns out fine, and enough to feed the whole family. If you don't have macaroni, 500g of any pasta will do. Pasta penne goes nice with it. You can add a cube of chicken stock to the sauce for flavor. Use tasty cheese, and top it with parmesan cheese before eating if you like.
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