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Red Lentil Soup – Masoor Daal Arabic Soup Recipe

Ingredients

– Red Lentil / Masoor Daal – 1 Cup
– Tomatoes – 2
– Whole Garlic Cloves – 4
– Big Potato – 1
– Big Carrot – 1 / or take 7 to 8 baby carrots
– Salt – To Taste
– Black Pepper – 2 Tea Spoons
– Cumin Powder – 1 Tea Spoon
– Curry Powder – 1 Tea Spoon
– Coriander Leaves – A few to Decorate
– Lemon – To be served with
– Crackers / Salty Biscuits – To be served with
– Water – 6 Cups

Tip:

I personally like using the pressure cooker to cook this to save off the time so you can use pressure cooker or normal pot but give it time to cook a few hours so it is all nicely cooked to a level to be mashed.

Recipe

Put everything together including lentil, tomatoes, garlic, big potato, carrots, salt, black pepper, cumin powder and curry powder into the pressure cooker / pot to be cooked. water (Water should be little bit above the surface) to the same pot and set the timing of pressure cooker to lentil settings or if you are cooking on stove so let it shimmer and cook in pot for few hours.

Wait for the pressure cooker to stop itself and release the steam and Then check all the vegetables and lentil got soften / when vegetables become soft you can take the pot away from the stove.

Use the braun hand mixer and put it inside the pot and blend all the soup ingredients with the blender.

Be careful of yourself because soup would be hot and it splashes a lot.

Once you finish blending the soup, the soup should become medium thickness, If you find the soup thin or runny you can pour it in the pot to be cooked on stove to thicken for a bit.

Once it reaches the consistency of medium thickness you ca pour it out in serving bowl and garnish it with coriander and serve it hot with lemon and cracker / salty biscuits on side.

Serving 3 Persons:
Yummy Soup is all Ready to be eaten !!

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Easy peasy like lemon squeezy .. Although I never find squeezing lemon is easy at all ☺️ But trust me, this is super easy to make.

Ingredients

– 1 Cup solid vegetable shortening
– 4 Cups Pure Cane Confectioners’ Sugar
– 1 Tea Spoon Vanilla Flavoring
– 7-8 Tea Spoons Milk or Water
– 1 Pinch of Salt
– 1 Table Spoon of Wilton Meringue Powder (Optional for great consistency and taste ONLY)

Recipe

In a Large bowl beat shortening, milk or water (6 tea spoon to start with and gradually add more) and Flavoring. You have to beat it with an electric beater. Once all mixed up nicely add all the dry ingredients and beat on medium speed a couple of minutes until all ingredients have thoroughly combined. Blend an additional minute or so to make it form into nice thick creamy consistency paste.

Just gather everything from sides with a spatula and keep it in a air tight container. Reason being it can get dry into chunks. Keep it in fridge until you want to use it.

Serving: This recipe will make about 2 1/2 cups of Butter cream Icing which is 600 grams.

Information: I bought this shortening from Whole Food so it is this organic brand and pretty expensive too.

You do not need to go organic or expensive simply get cisco Shortening from almost any supermarket. It works just as well as this organic one no difference though.

Options: I prefer using milk in my recipes so I use milk you can use water or milk your choice.

Guid: Wilton Meringue powder makes my icing a perfect taste same as you buy one from good brand and gives a really good working and handling consistency to work with immediately. You can also decorate your cake right away with this icing. Otherwise you have to keep your icing in fridge till it gets a little harder to work with after applying it on cake even.
But Again
You do not “must” need this meringue powder. You can make a perfect icing without it and your cake turns out to be delicious as much.

Tip: If you want to keep your icing nice and white you must need Wilton Flavoring because it is clear in color and do not change your icing into creamy brownish shade as all other vanilla flavoring comes in brown color. Enough to make your blue icing turn into a green icing if you use a general vanilla flavoring.

There are three types of Consistencies you need in your icing for decorating :-

Thick Consistency Check:

Put a spatula in the icing and try to tilt the jar if spatula do not move from its place it is considered as Thick consistency icing. It is used to make flowers. Such as 3D flowers upright petals like roses etc.

Medium Consistency Check:

Put a spatula in the icing and try to tilt the jar if spatula does move but stops in the middle from the corner it is considered as Medium consistency icing. It is used to do borders and general things like lining on cake putting star zigzag things etc. Such as all 2D things like rosettes, flat petal flowers etc.

Thin Consistency Check:

Put a spatula in the icing and try to tilt the jar if spatula does move from its place all the way to the side wall of jar it is considered as Thin consistency icing. It is used to ice the cake, printing, writing and drawing leaves. It is the best consistency to Ice the cake and start decorating it straight away.

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Simple Cup Cakes – by Laura Vitale

Ingredients:

  • 1 Cup Granulated Sugar
  • 1 Stick Un-Salted Butter – softened at room temperature
  • 2 Eggs
  • 2 tsp Vanilla Extract
  • 2 tsp Baking Powder
  • 1/8 tsp Salt
  • 1 1/3 Cups All Purpose Flour
  • 1/3 Cup Fresh Whole Milk

Method

  • Cream the Butter and sugar Together. Once the butter and sugar is creamed it should look like this:

  • Add two eggs in the creamed mixture and beat. After beating the eggs it becomes a thick creamy paste like this. Add vanilla essence and mix again.

  • Now add all the dry ingredients .. Baking powder and Flour and beat it to mix up. Add milk too. After adding milk beat it on medium speed for a minute or so

  • Line the cupcake liners in the tray. I use a Table spoon to take the mixture in and a tea spoon to push it down to liners. This way it is nice and clean no messy to pour the mixture into liners. Only fill it up a table spoon otherwise it will go hugely big our of your liners. I used 1 1/2 table spoon to fill it up coz I had to eat them with hot custard. Ready to go into the over for 20 minutes at 350 F temperature.

  • In the middle of baking about 10 minutes apart .. they look like this .. Do not worry if you see them flat or anything just let them finish the time. Almost done.

  • Yummmy Cup Cakes are ready to use

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