Re: Hareem’s Housekeeping and Culinary Ideas
^:phati:
**Vanilla Flavoured Meringues
**
I used the egg whites which were left from chocolate cones recipe…will post the recipe for this later.
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Re: Hareem's Housekeeping and Culinary Ideas
you have made me reminisce, we used to make meringues all the time when i was younger.
great way to make use of the left over egg whites though.
Re: Hareem's Housekeeping and Culinary Ideas
You are so talented hareem, dunno if you realize your potential.
Re: Hareem's Housekeeping and Culinary Ideas
^
I agree.
Everything looks superb Hareem!!
Now I'm waiting for those spring rolls :D
Re: Hareem's Housekeeping and Culinary Ideas
^ahem ahem...I will.
Thanks masi....that made me blush.
Stoppit, I wasn't aware of any such thing as meringues when I first arrived in UK. :D
Love love it hareem. Let me get back into the kitchen I am gonna try your chocolate cones.
Re: Hareem’s Housekeeping and Culinary Ideas
^thank you 
…wait for the cooked chocolate mixture to cool down before filling the cones with it.
**Recipe for Vanilla Flavoured Meringues
**
You will need:
4 egg whites
1 cup caster sugar (there are 16 tablespoons of sugar in 1 cup)
1 tbs cornflour
1 tsp vanilla extract with seeds (You can use normal vanilla extract too)
1 tsp white vinegar or lemon juice
Note: You will need an electric mixer for this recipe.
Preheat the oven to 130C.
Take a mixing bowl. Add egg whites and start mixing with the electric mixer until it becomes bubbly. Now add 6 tbs of caster sugar and mix. After 1 minute add another 6 tbs of caster sugar and mix again for 30 seconds, then add rest of the sugar and mix for 1 minute or until the mixture becomes pasty. The mixing process should not take more than 3-4 minutes. If you mix it too much, the consistency can become runny again so be very careful with it.
Sift cornflour, vanilla extract and lemon juice on it and fold through. Line a baking tray with non-stick baking paper and use a teaspoon to place the mixture in shape of small balls/shells. You will need at least 2 baking trays with lined paper, place the meringues on 2nd tray using a teaspoon or a pastry bag. Place the trays in the oven and reduce the heat to 100C and bake for 30 to 35 minutes. Switch off the oven and leave the meringues in the oven to cool down. Serve with tea or coffee.
Texture of meringues should be crisp on the outside and soft on the inside…like a woman’s heart. 
Re: Hareem’s Housekeeping and Culinary Ideas
**Chicken and Vegetable Spring Rolls
**
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Re: Hareem’s Housekeeping and Culinary Ideas
I used sweetheart cabbage, carrots, sweetcorn, boiled chicken…everything sliced thinly. Sprinkles of soy sauce, salt and ground pepper. And ready-made pastry sheets.
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Re: Hareem’s Housekeeping and Culinary Ideas
Everything looks sooo good & yum yum hareem especially those chocolate cones & meringues 
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Re: Hareem's Housekeeping and Culinary Ideas
i am craving for rolls now hareem...looks so yummy so fresh*
Re: Hareem’s Housekeeping and Culinary Ideas
i am visiting this thread for the first time.. but hareeeem you are doing awesome… your cchhopey hue johaaar MASHALLAH MASHLLAH 
Re: Hareem's Housekeeping and Culinary Ideas
Hareem, can you explain the difference between "single cream" & "double cream"? Here in the US, we pretty much just have "heavy whipping cream" in the grocery stores...or "half and half", which is half cream/half whole milk. In most of my cook books from UK/India/Pakistan, I see these other terms for cream, and it gets confusing when trying to translate the ingredients...help!
Re: Hareem’s Housekeeping and Culinary Ideas
khatti - I know you didn’t ask me but double cream would be more or less the heavy whipping cream (double cream is actually heavier) and the half&half equivalent to single cream.
this may help: Cream - Wikipedia, the free encyclopedia
Re: Hareem's Housekeeping and Culinary Ideas
Hareem, can you explain the difference between "single cream" & "double cream"? Here in the US, we pretty much just have "heavy whipping cream" in the grocery stores...or "half and half", which is half cream/half whole milk. In most of my cook books from UK/India/Pakistan, I see these other terms for cream, and it gets confusing when trying to translate the ingredients...help!
Hey Khatti,
Heavy whipped, half and half, double and single cream, they are all different. Half and half is half milk and half cream as you said, single cream is low fat and quite liquidy in consistency. Heavy whipped cream can be used as a substitute for double cream, double cream is little bit more thicker than the heavy whipping cream but quite similar in consistency and its fatty taste.
Re: Hareem's Housekeeping and Culinary Ideas
^ thanks Stoppit! Koi baat nahin...jawab milgaya na!
Re: Hareem’s Housekeeping and Culinary Ideas
I think we were typing at the same time. LOL
Thanks stoppit. 
Re: Hareem's Housekeeping and Culinary Ideas
Everything looks really good!
For the chocolate cones, is there any method of pouring? I would think that the chocolate would pool in the middle, rather than stay on the sides.......maybe it sets fast??
Re: Hareem's Housekeeping and Culinary Ideas
WOW, Hareem! I really hope that you'll pursue the cooking blog idea...you're talented, MA.
Can I come live with you? I can spend my summers with you and my winters with Khatti. :D
Re: Hareem’s Housekeeping and Culinary Ideas
I also love ur photography skills Hareeem .. what camera u use if u dont mind me asking.