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#31 [Permalink] Posted on 10th December 2013 17:17
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Muadh_Khan wrote:
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But Allah is my witness, i WAS just kidding!

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#32 [Permalink] Posted on 10th December 2013 17:23
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Tadka dal and Dalcha ( a superb kind of dal they make in Jamaat) are they both same..?
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#33 [Permalink] Posted on 10th December 2013 18:13
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Dalcha is more richer and groovy than tadka dal..not the same.

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#34 [Permalink] Posted on 11th December 2013 13:34
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All this food reminds me of an older thread.

"Are You Fat Abu Mohammed?"

Obviously not aimed towards anyone nor to degrade anyone.

MashaAllah brothers, I'm proud of you all.
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#35 [Permalink] Posted on 11th December 2013 14:32
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Jazakallah.. The Best dal so far (dalcha).. with sprinkling of Mutton / beef.. i guess they even add wheat to it.. not sure though..

wa Assalam..
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#36 [Permalink] Posted on 11th December 2013 16:43
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Check out the book, 500 recipes Three & Four Ingredients by Jenny White.

A book of simple to prepare recipes using 3 o 4 ingredients with illustrations of food only.

Good cook book for beginners...
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#37 [Permalink] Posted on 11th December 2013 16:48
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Using less ingredients is certainly easier but quite often it is also much healthier. JazakAllah khayran for the share!
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#38 [Permalink] Posted on 11th December 2013 18:24
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You may also find it to be from the Sunnah to use lesser ingredients.
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#39 [Permalink] Posted on 11th December 2013 18:56
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What better reason right? SubhanAllah!
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#40 [Permalink] Posted on 12th December 2013 05:21
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For its simplicity and price (it's actually pretty cheap on amazon), it's a book worth buying.
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#41 [Permalink] Posted on 13th December 2013 16:43
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100
skipped doing the pie and tried Salmon en Croute instead...my cooking pics attached. should be in the oven in about an hour. Jzk for wifey for helping cut/chop ingredients ! Pastry wise i tried to find out which is best to use for this dish (puff or shortcrust) i went for the 50/50 option using shortcrust as the main base and puff on top.
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#42 [Permalink] Posted on 13th December 2013 16:51
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Salmon en Croute ...could you share the ingredients and method....the tried and tested version please....and any added tips, would be appreciated.

No picture of the final product?

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#43 [Permalink] Posted on 13th December 2013 16:54
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Daywalk3r said "should be in the oven in about an hour", its only been 10 minutes! ;-)

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#44 [Permalink] Posted on 13th December 2013 17:02
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theres plenty of videos on youtube (we used the one uploaded by 'stevescooking' as it had more of a filling with the salmon). The only two things im slightly worried about is (1) we were lightly short of basil for the mixture thats put into the soft cheese so supplemented it with some spinach (spinach as thats used for the top and bottom layers so thought it should be fine) (2) as we used little extra spinach to help with point 1 we were then short of spinach for the top layer so just spread it on v.v.lightly on the top and fuller on the bottom.
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#45 [Permalink] Posted on 13th December 2013 17:03
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Oh lol....he's still making it! MashaAllah

I thought it was something he had already made....we have salmon quite often....shame we can't give him review on it. Will just have to take his word for it.

There's an excellent diagram, that i learnt how to make plaited fish shape with pastry from...will post it here if I find it. So easy, but really impressive, especially if made with puff pastry.
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(My Lord! Increase me in Knowledge)
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