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#61 [Permalink] Posted on 13th December 2013 20:00

Acacia wrote:

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MashaAllah looks like it's packed ready to be sent to us....

soggy base....shortcrust pastry, needs to be blind baked before being used...also too much water in the fish...which means the fish was probably washed and not drained properly...rather than use raw fish...steam/grill etc drain excess water out before using fish.

Yep look forward to receiving it in the post :-)

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#62 [Permalink] Posted on 13th December 2013 20:10

Please don't rate my posts, all credit should and must go to brother Daywalk3r.

I just had a couple of bites and left for Esha, hope there's some more left when I get home.

I'm great fan of salmon (smoked), tuna and cod. Otherwise I don't really eat fish.

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#63 [Permalink] Posted on 13th December 2013 20:38

Let everyone rate the pics....all credit to brother Daywalk3r though.

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#64 [Permalink] Posted on 13th December 2013 22:04

actually im not quite sure if it was the fish that caused the water 'leak'. it might have been the spinach mixture under the fish. We
turned the pie over and suprisingly there was barely any water in the cooking tin...just the base of the pie was sogged, so we turned it on its back and let it further cook for about 10 mins on full power... which alhumdulillah cooked/dried the base by about 60%. We did wash, then drain and dry the fish (using kitchen tissues) before putting it on the pastry.

p.s. the H and Y are my two sons.

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#65 [Permalink] Posted on 14th December 2013 12:13

abu mohammed wrote:

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looks awesome...

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#66 [Permalink] Posted on 14th December 2013 12:18

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just too good bro..

and lucky kids, even their dad is a good cook!

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#67 [Permalink] Posted on 14th December 2013 12:29

This post has been reported. It could be due to breaking rules or something as simple as bad use of bbcodes which breaks the page format. We will attend to this soon.

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#68 [Permalink] Posted on 15th December 2013 07:18

This thread reminds me of all the disasters I've had with cooking, just to name a few from the top of my head

- putting a bit too much turmeric in and making the curry a bright yellow colour.

- putting too much red chilli powder in and making the curry uneatable as it became to spicy, decided to add loads of yoghurt and tomatoes to the curry, result curry ruined and had to pour it in my garden.

- breaking my mothers pressure cooker that she has had for years ( she weren't happy )

- experimenting with difference 'Masala powders' from the local shop usually mixing in two together.

- making rice and most of it coming out black and sticking to the bottom

- many times put eggs on to boil and totally forgot about them

- but at the same time it has taught me to cook as well to a certain extent as well, I don't like pressure cooker food though, I like my food to take time and be cooked.

- in the process I've learnt to make a few dishes, other than can make steamed baby chicken, and other roasted/grilled wings, grilled burgers and a few other frozen food but healthy to a certain extent etc

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#69 [Permalink] Posted on 15th December 2013 07:37

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Man, next time you gotta come out in jama'ah with me. I remember once we had to cook for everyone (either in Pakistan or Trinidad) so we started throwing random ingredients in the pot while making salawat on Rasulullah (saw)

and other adhkar... and what a save! At least everyone ate lol.

But with time comes experience. So now I can safely say I have mastered the art of boiling an egg. :-P

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#70 [Permalink] Posted on 15th December 2013 07:49

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Definitely akhi, would be great Insh'Ala. In Jamaat I've seen a load of brothers just throw everything in the pot and in the end it usually comes out alright :p
I don't think I could ever do that though.

With boiling eggs I've learnt to leave it for ten mins if you want to make it hard boiled and sprinkle some salt on it whilst boiling, this prevents cracking of the shell :D

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#71 [Permalink] Posted on 15th December 2013 20:07

Pix + recipes look awesome!

I have one huge problem in the kitchen. I can't make proper tea. If a person can finish a full cup of my tea, it means that they have a GREAT deal of forbearance, patience and extraordinary abilities to hide their disgust. I can make normal tea, i.e, the one where you pour boiling water over a teabag and top it with a little milk and sugar - no problems there. BUT boiled tea!!! i do it exactly how everyone else does but mine just taste rotten.

I've had people..... i mean good Allah-fearing people, take 4-5 sips of my tea and ask ''whats this?'', others just look embarrassed and discreetly put it down. No one can simply pass the test of finishing a whole cup of my tea. Now i gave up. Whenever we get guests, i'll do anything but the tea.

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#72 [Permalink] Posted on 15th December 2013 20:17

New word on the block : 'good Allah fearing people'

LOL :D

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#73 [Permalink] Posted on 15th December 2013 21:02

Not to worry sis MMB786... many of us can't even make the kind of tea I think you're referring to so just think of the millions out there who are pretty clueless.

Perhaps the key is patience - let it steep just the right amount of time - not so long that it gets bitter and not so short that the flavours don't get a chance to meld... we're talking about that kind of tea with cinnamon, ginger, cloves, cardamom and all that good stuff in it right?

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#74 [Permalink] Posted on 16th December 2013 12:32

@aunty acacia

Errm no. The one i can make merely consists of placing a teabag into a cup. Add boiling water. Allow to seep for a few minutes. Top up it with a dash of cold milk. Stir in two teaspoons sugar. Enjoy!

Besides for the water there's no boiling involved and it tastes muuuuucccchhhhhh better than boiled tea - the one i can't make.

To make boiled tea, you're supposed to boil everything together i.e water, milk and teabags. Its pretty simple straightforward and easy but don't ask me what goes wrong when i make it. But hey, that's a great idea. Maybe i should try adding cardamom and cinnamon etc. It'll kinda kill the original flavour.

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#75 [Permalink] Posted on 16th December 2013 20:57

we've/mum's always made it like this:

1 put water, sugar and tea (not tea bags but the actual tea without the bags) in pot.

2 boil it.

3 once it reaches boiling point add milk.

4 milk will make it come off / down from boiling point

5 boil again till the top 'cover' of the tea cracks and the tea level (in the pot) is just short of over-flowing from the edge of the pot.

6 serve by pouring tea in cups through a mini sieve (with very very small holes!)

done

p.s. you can, i think, add the cardamom/illachi in before point 2

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