New Cookery Group On Qatar Living

I would like to join too, not a great cook but can do basic greek food, taught by greek granny many years ago, I do a good meatball!

But I did some cooking experiments when my MAN was still here in Qatar. I tried getting recipes from websites, magazines and newspaper and tried it...

But I would like to learn to cook indian, thai and greek dishes so i could show off when i go home...hehehe

What you are is what you have been, and what you will be is what you do now. - Buddha

Count me in.

the more we can share! I love more people to sign up! then we can get cooking and eating mmmmm how i love food! Good idea about changing the eating habits too we could do a healty eating thread!

Love Life

love life!

count me in

Count me in

Caryllon
I hope to get some good info from you all. Even though I live in Texas I am very interested in all types of cooking.
I will be visiting Doha in September. How will I get info from you?

Thanks, Caryllon

Caryllon
I would love too, but I just joined and no one has contacted me as of yet. Love to talk to someone about the food.
Hope we can all chat about it.

Caryllon
Where can I find out more about this?

Caryllon
I feel the same way, very interested but going no where with no smell of cooking

Try this pudding

5 eggs
1 cup white sugar
1 cup self raising flour
1 teaspoon vanilla extract
1 can sweetened condensed milk
1 small can evaporated milk
1 1/2 cups fresh milk

frosting - 1 tablespoon vanilla extract, 1 small carton whipping cream, 2 tablespoons icing sugar

Grease and flour an 8 x 12 inch pan. preheat oven to 175 degrees C

Separate 5 eggs and beat the whites in a large mixing bowl till stiff (soft peaks). Add one cup sugar slowly to the whites, beating constantly. Add the yolks one by one, beating well after each addition. Stir in the one teaspoon vanilla. Sift the flour and fold it into the egg mixture. Pour the batter into the prepared pan. Bake the cake for 20 minutes, or until done. Cool.

Prick holes over the cake with a skewer. Blend the sweetened condensed milk, evaporated milk, fresh milk and 1 tablespoon vanilla. Pour this syrup over the cooled cake.

Whip cream with one teaspoon vanilla and two tablespoons icing sugar until stiff peaks form. Spread over top of cake.

Good served with fresh raspberries, strawberries and blueberries.

***********

"There's this thing called being so open-minded your brains drop out". - Richard Dawkins

I love lamb with mint sauce, or better with couscous.
In this case I prepare with:
onions,chik peas,carrots,celery,zucchini,little chili,olive oil, cardamom
I cook the lamb first in water ,salt and sage leaves,and then continue in the oven, after that put with the couscous and the vegatables.

My little contribution.........

Carrot Cake

The Cake
Ingredients:
1 ½ Cups Sugar.
1 Cup Canola Oil
3 Large Eggs
2 tsp Vanilla Extract
2 Cups All Purpose Flour
1 tsp baking soda
½ tsp salt
2 tsp ground cinnamon
3 Cups Shredded Carrots
¾ Cup Walnuts (chopped into small pieces)

Procedure:
1) Preheat the oven at 350°F.
2) Beat the sugar and oil together using a mixer.
3) Add the vanilla to the eggs, then add it to the sugar and oil mix. Beat well.
4) In a separate bowl add the flour, the baking soda, the salt and the ground cinnamon together. Mix well.
5) Gradually add the flour mix to the sugar, oil and eggs mix beating well.
6) When the entire flour mix has been beaten well, using a plastic flat spoon mix in the shredded carrots, then mix in the nuts.
7) Grease the cake container, then pour in the cake mix.
8) Place in the oven for 45 minutes.
9) When cake is ready leave to cool down for at least an hour before removing it from the container.

The Cream Frosting:
Ingredients:
1 package Philadelphia Cream Cheese (full fat).
¼ Cup Butter / Margarine.
1 tsp Vanilla Extract
2 – 3 tsp Milk
4 Cups Icing Sugar

Procedure:
1) Mix in the cream cheese, butter, vanilla extract and milk using an electric mixer.
2) Gradually add in the icing sugar half a cup at a time.
3) Immediately place the frosting on the cooled cake and place in the fridge.

I have seen those vanilla sticks (not essence) at Megamart inside The Center. They are kept at the cashiers (the sticks are wrapped with Gelatine)

Good luck and guess you will MMMMMMMM MMMMMMMM

Literal Translation: Upside Down

This is a typical Middle Eastern main dish. Mainly known in Palestine, Jordan, Lebanon and Syria. It contains rice, meat and vegetables. Best served when you have a dinner party; it looks great on the table.

Ingredients Meat, Eggplant, Rice, Tomatoes
Time of preparation 20 Minutes
Time of cooking 1 Hour, 30 Minutes
Serving 8

Ingredients:
============
** 1 kg Lamb ,or beef or veal, slices or cubes (2 lbs)
** 4 Round Eggplants ,medium size, peeled (totally or partially) and sliced (at least 1/2 in thick) {SIZE MATTERS} LOL
** 3 Onions ,large size, sliced (Onion is optional)
** 4 Ripe Tomatoes ,cut each one into 4 pieces (Tomato is optional)
** 3 cups Basmati Rice (I prefer 50% Basmati or American Rice and 50% Italian/Egyptian Rice)
Sunflower Oil ,for frying
** 1/2 cup fried nuts (peeled and sliced Almonds, pine seeds, cashew nuts, walnuts) (you can select one or more of the nuts that you prefer)
** 1 tsp Cardamon ,ground
** Salt and Pepper

Directions
==========
Wash meat under running water. In a deep pan boil meat until tender. Strain and reserve 3-4 cups of meat broth and set aside.

Fry eggplant slices in oil over high heat. Don't over fry. Drain on kitchen paper and set aside.

Fry onions in 4 tbsp oil over medium heat for 2 minutes.

In a large deep non-stick pan (about 10 inch diameter) also a stainless steel pan can be used, arrange tomato pieces to form a layer, followed by a layer of onions, followed by meat layer then egg plant.
Wash rice well under running water, rinse for 20 minutes and drain. Add rice to pan on top of the made layers. Sprinkle salt, pepper and cardamom. Pour strained BOILING broth over the pan SLOWLY so that it doesn't mess up the layers.(make sure the rice is completely covered with broth).
Put pan over medium-high heat until broth is almost absorbed or you start notice bubbles of boiling broth. Move to very low heat, cover tightly and leave to cook for 30 minutes. NEVER UNCOVER BEFORE THAT. You might need to add a little more water. Take off heat.
Put a serving platter on top of the pan, invert the pan upside down holding firmly and tightly bothe the pan and the platter so that its contents are placed on the dish preserving their shape. Remove the pan slowly and cautiously, sprinkle fried nuts and serve immediately

Note:
* you can wrap the pan after cooking with thick cloth for 30 to 60 minutes and keep it warm to be served later.
* Twist the pan right and left and if you notice that the rice is not moving as a total block, try to hit the pan very lightly until u feel it loosens from the edges
* serving plate should be bigger that the pan with at least 4 inches on the sides
* usually we eat it with green salad or with yughort
* cauliflower can be used instead of egg plants

hi Caryllon

your idea is a good one, if we all contibute our favourite recipie, we would soon have a wonderful collection of tried and tested online ideas

count me in

Hi all food lovers,

i love food and i love cooking (really handy when you love food the way i do :)..I cook a mix of Malaysian, Indonesian, Thai and Vietnamese food..will try to post recipes from time to time..

i love to cook

yeah I wanna join!!

then posta new thread on how to cook spaghetti in 101 ways...

:)

我听见 我忘记; 我看见 我记住; 我做 我了解。

You can't understand until you walk a mile in someone else's shoes.

i cook gud indian foods ... i can share my recipee if interested ...and iwud like to learn the other countries foods too .. i try chinese ...but havent tried other continental stuffs ... so pls add me toooooo

cooking and baking is my passion and I have some great tried and tested recipes of my own which I can contribute to the group. Hope to get more cooking ideas and recipes from you all especially American food.My husband just love my cooking and I want to impress him more by trying  and experimenting recipes from time to time.

Ingredients: 200 gm chicken boneless cubes
pinch of garam masala
60 ml cream
30 gm butter (preferably unsalted

pinch of kasoori methi

Makhni Sauce
200 gm tomato puree
100 gm tomatoes (blanched preferably)
60 gm onions
5 gm ginger
2 green chillies
salt and pepper- to taste
1 tsp garam masala
3 tbsp oil
50 gm fresh coriander
pinch of red chilli powder

Method: Heat oil in a Wok and add the onions, ginger, green chillies and the garam masala and saut for 5 - 7 minutes.

Add the tomatoes, the tomato puree and cook for 15 minutes. Add the chicken pieces and butter and cook till chicken is tender. Add salt to taste.

Add the cream, season and garnish with kasoori methi and a pinch of garam masala. Make sure to put the flame off before adding the cream.

Have it with Hot Bread/Baguette/Nan....Let me know...how it turned out.

"Make a difference or make way"

Love cooking......Did my Bachelors in Hotel Management. Need recipies?? Just lemme know

can anyone give me the recipe of bheja fry?

Love to join this group! i love cooking myself, never know how to cook before, even boiling a potato! but when i got married i need to impress my husband now my husband prefer my cooking than eating outside!hehehehe

Oh my! did she? oh well just wait for the confirmation then....

better!!!

Most folks are about as happy as they make up their minds to be. --Abraham Lincoln (1809 - 1865)

did you mean she's totally gone here in QL? haven't seen here for a long time....

Yeah i know that microwave trick, but my husband still prefers the boiling or baking the potato and he really know if i've cooked the potato in the mocrowave!

Ahhh okies, i'll be going on end of april, but still visit this site, most of my friends, i met here in QL

 cygnet

hmm

What? i remember that squid you were cooking in the X-mas party.... and it was delicious!

HI EVERYBODY I DONT EAT LAMB FISH MUTTON BEEF CRAB SOO I DONT KNOW ANY RECIPE OF THE FOLLOWING.BUT YA ALLHAMDULLILAH I EAT CHICKEN SOO I MAKE MANY DISHES OF CHICKEN.ANYBODY WANTS TO TASTE ARE ALWAYS WELCOME.ANYWAYS I EVEN MAKE INDIAN DESSERTS.

TAKE CARE