Food in today’s society is one of the greatest necessities among all people, no matter where any come from. How ever most people have forgotten how similar cuisines are, we all are and continually insist in separating ourselves based on false assumptions. Now here in America everyone knows what donuts are yet most think that donuts are exclusive to America. How ever even our own donuts here have deep roots on the other side of the atlantic, specifically in Denmark. Now these lovely treats pictured above are a long-standing tradition in Somali Culture, theses are Bur Saliid, yeast based donuts spiced with cardamom, and normally topped with honey or a sugar gaze. As for Donuts go they are very tasty and normally served with afternoon tea.
- 2 cups (280 g) All-purpose (plain) flour
- ½ cup (75 g) White cornmeal (finely ground)
- ¼ cup (50 g) Sugar (to taste)
- 2 Large Eggs – Or ¼ cup water
- 7 g Instant yeast
- 1 cup (237 mL) Water (lukewarm)
- ¼ tsp (1.25 mL) Salt
- 1 pinch Cardamom
- Combine all the dry ingredients then add the eggs if using.
- Add 1 cup of lukewarm water if using eggs, otherwise add 1 ¼ cups of water.
- Beat well until well-combined.
- Cover and let it rise for 1 ½ hours.
- Fry in canola oil using medium heat. Stir to brown evenly.
- Fry until golden brown then drain.
Baking cookies of any kind, is a great way to get children interested in cooking at a young age. Why? Because they’re sweet treats most people cant resist. Plus also the work load of making cookies is simple straight forward and takes very little time to prep and bake off if you gather everything together before hand. Now Obviouosly the younger your child/ren are the less they are actually going to participate, but that’s not the point it’s to get them just interested.
The Chocolate Chip Cookie recipe here is one I use with my own daughter and if you’re a cookie person who loves soft cookies this ones for you.
- 3/4 lb Butter
- 1 1/2 cup Brown Sugar
- 1 cup Granulated Sugar
- 3 Eggs
- 1 1/2 tsp Baking Powder
- 3 3/4 cupFlour
- 1 1/2 tsp Vanilla
- 12 oz chocolate chip cookies
- To start preheat your oven to 375 degrees F. In a bowl cream together all the sugar and the butter together, about t minutes all together.
- Mix in the 2 eggs one at a time, after which you’ll wanna mix in the vanilla.
- When all the wet ingredients together mix in your flour and baking soda. Don’t mix in all at once.
- Once fully mixed mix in your Chocolate Chips, making sure the Chocolate Chips are evenly mixed in. Now you will use a tablespoon to measure out each cookie putting about 8 cookies on each sheet try keeping them evenly spaced, and bake for 8-10 minutes.
- when you pull each sheet pan from baking transfer the cookies to a cooling rack and let cool for about 10 minutes an they should be ready to eat.
- This recipe makes around 36 Cookies. Enjoy!
Alfredo Sauce for some seems to be a very scary sauce to try making at home due to the need to watch for most of the cooking time, and making most normally just go and grab a jar at their local super market which is nice, easy, and not a problem, yet can be a bit more expensive over time, as well doesn’t have the great taste which many think of in a good restaurant or when someones grandmother makes who has been creating delicious meals most of their lives. Here is at least my recipe for alfredo sauce can inspire you to at least try at home. Go ahead it wont hurt:
- 4 TBSP Butter
- 2 TBSP Olive Oil
- 2 Garlic Cloves( crushed and chopped)
- 2 Cups Heavy Cream
- 1/2 Tsp White Pepper
- 1/2 TSP Curry Powder(Optional)
- 1/2 Cup Grated Parmesan Cheese
- 3/4 Cup Grated Mozzarella Cheese
- To start you’ll want to put a good size sauce or saute pan on medium low heat to heat up, add your butter olive oil and Garlic cloves in, waiting until the butter fully melts and change your heat to medium.
- right when your garlic cloves start sizzling continuously add in your heavy cream as well all of your spices, the white pepper and curry powder. keeping it on high, let the cream start boiling just a small amount. turn down to a simmer and stir for 3 to 5 minutes,
- at this time add in your parmesan cheese and keep simmering until the mixture thickens a bit, and you will want to keep stirring while the sauce is thickening.
- At this point you will need to add your Mozzarella cheese and keep stirring. keep on the same heat until the cheese has fully melted and you’ve fully mixed it in to your sauce.
- Now take off the heat at to pasta or which ever dish it is for and you are good to go. easy as that
I hope you are able to enjoy
Mulatto Tacos are a food we have rarely in our home, mainly due to other food interests, plus our daughter is not the biggest fan of rice in any shape or form so when serving this dish we normally would not make the rice in order to get her to eat. but to help spice things up a little bit I do suggest putting a 2 tsp of curry powder and 1 tsp of garlic to your rice water to give it a little extra boost in flavor. As for sauces ranch is pretty standard as well ranch and hot sauce are as well.
- 1.50 Lb Ground Beef
- 1 1/2 tsp curry powder
- 1 1/2 tsp cumin
- 1 tsp salt
- 1 Stock Romain lettuce
- 2 Onions
- 2 Carrots
- 1 Bunch Green Onions
- 1 Red Pepper
- 1 Cup Basmati Rice(uncooked)
- 1 Package of Small Tortillas
- 3 Cup Water
- To Start you’ll want to put the ground beef and all off your spices in to a pretty good size stock pot with a top on medium heat to start cooking due to it needing a longer amount of time to cook you will need to check the meat every so often to stir.
- as the ground beef cooks, wash and clean all your Vegetables of any unnecessary parts of the plants, as well seed your pepper and take the outer skin of your onions off. after fulling cleaning your vegetables, you will need to dice your onions in to a small dice, cut your carrots in to a rough dice, roughly chop your green onions, now with the lettuce you will want to first quarter the lettuce the long way then chop the short direction roughly.
- Now at this point you will want to add one cup of your water to your beef if you have not already. in a separate pan preferably a saute pan with between a 3 to 4 inch lip and a 90 degree angle, put your rice and final 2 cups of water in and set on medium to medium high stirring for 10 seconds every couple of minutes until all the water has been cooked away.
- as the rice cooks add your vegetables and an extra 1/2 up of water if your water has cooked out. allow the water to cook out before pulling from the heats. as well the same with your rice. the easiest way to tell if it’s done or not is there will be no water left yet you are still able to mix the rice with out it sticking together.
- once everything is cooked all thats left is plating up and enjoying the wonder food you just made.