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| Birthday
Recipes |
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Spicy
Birthday Lamb Cutlet
Ingredients:
500 grams lamb
1 large minced potato
boiled and mashed 4 garlic cloves
crushed 1 large onion
chopped 1 green pepper
1 tablespoon chopped parsley
1/2 teaspoon ground turmeric
1/2 teaspoon ground ginger
1 teaspoon ground cumin
4 eggs
dried breadcrumbs
4 tablespoons cooking oil
Directions:
Combine minced potato, garlic, onion, pepper, parsley, turmeric, cumin, ginger and 1 egg in a bowl. Beat the remaining 3 eggs together. Take a portion of mixture and shape into a cutlet, repeat with remaining mixture.
Dip cutlets in beaten eggs and coat with breadcrumbs. Heat oil and fry the cutlets on medium heat fro about 5 minutes each side or until meat is cooked and brown on both sides. Drain and serve. |
Rich
Chocolate Slices
Ingredients:
1/2 cup butter, preferably while
2 tablespoons honey
4-1/2 tablespoons cocoa
225 grams semi-sweet biscuits
2 tablespoons raisins
2 tablespoons chopped nuts - walnuts, almonds or peanuts
Directions:
Put the butter, honey and cocoa into the pan. Put it
onto gentle heat. You have to watch it, stir
occasionally and remove as soon as the butter is melted.
Stir the butter, honey and cocoa together well.
While the butter is melting, you can crush the biscuits.
Do this by putting them into the plastic bag (make sure
it's clean) and beating lightly with the rolling pin or
you could put it into the electric grinder and whiz it
for a few seconds. Similarly with the nuts, either chop
them by hand or whiz them in the grinder. You will get
smaller bits but that's fine.
As soon as the butter mixture has cooled slightly, add
the nuts and biscuit crumbs. Stir together well. The
mixture will look crumbly yet should hold together when
you press it together.
Lightly grease the cake-tin. Put half a teaspoon of
butter into it and rub it all over the base of the tin.
Pour in the biscuit mixture. Press it down tightly into
the tin.
Leave it in the fridge to set.
To take out from the tin, dip the base of the tin into
hot water for a few seconds, put a plate on top and
invert it gently.
Cut into thin slices or wedges to serve, with a scoop of
ice-cream, if you like.
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Military
Headgear Birthday Cake
Prep Time: 1 hour (Ready in 3 hours 5 minutes)
Makes 12 Servings
Ingredients:
CAKE:
1 (18.25-oz.) pkg. Pillsbury® Moist Supreme® Yellow Cake Mix
1 cup water
1/3 cup oil
3 eggs
Frosting:
1 (16-oz.) can Pillsbury® Creamy Supreme® Vanilla Frosting
Brown, yellow, black and green paste or gel icing colors (not liquid food color)
1 (16-oz.) can Pillsbury® Creamy Supreme® Chocolate Frosting
Decorations:
2 round black licorice candies
Black licorice twist
Black string licorice
Directions:
Heat oven to 350°F. Grease and flour one 1 quart ovenproof bowl and one 8 inch round cake pan. In large bowl, combine all cake ingredients; beat at low speed until moistened. Beat 2 minutes at high speed. Pour 2 1/2 cups batter into greased and floured bowl to within 1 inch of top; pour remaining batter into round cake pan.
Bake at 350°F. until toothpick inserted in center comes out clean. Bake cake in pan for 35 to 40 minutes; bake bowl cake 45 to 50 minutes. Cool cakes in pan and bowl for 15 minutes. Invert cakes onto wire racks; cool 1 hour or until completely cooled.
In small bowl, tint 1 cup of the vanilla frosting with brown and yellow icing colors to make desired tan color; blend well. Place cake from pan on platter or foilcovered cardboard. Frost top lightly with tan frosting.
With serrated knife, trim top of bowl cake to level; invert onto cake from pan. Trim around edges of cake from pan to create slanted edge for rim of helmet. Frost with tan frosting, sloping frosting at bottom to make rim and shape of army helmet.
Divide remaining vanilla frosting evenly into 2 small bowls. Tint 1 bowl of frosting with black icing color; blend well. Tint other bowl of frosting with green and brown icing colors to make desired army green color; blend well.
Using pastry bags with round decorator tips, outline black, green and brown (using chocolate frosting) camouflage shapes on helmet as shown in photo. Fill in centers of outlines with remaining frosting.
Decorate helmet with round licorice candies and licorice twist. Use string licorice to outline rim of helmet.
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Muhallabia
~ an Arabian dessert
Ingredients:
1/2 cup rice, picked, washed and soaked in 1/2 cup milk
5-1/2 cups milk
1/2 cup sugar
a handful of almonds, blanched*and sliced
a few drops rose water
a few pistachios. chopped
Directions:
Blend the rice and milk. Make it into an absolutely
smooth paste.
Bring the rest of the milk to boil in the large pan.
Pour the ground rice and sugar into it. Stir
continuously, on a low fire till the whole mixture
thickens. Simmer for 5 minutes. Add the almonds, and
rose water. Stir in gently. Pour into the glasses or
bowls. Cool and chill.
Sprinkle over the chopped pistachios. And the exotic,
Arabian dessert is ready to eat.
* To blanch the almonds put them into a bowl and pour
hot water over. After a few minutes the skins will slip
off easily. Then slice and chop the way you like with no
sweating.
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Birthday Flower Cake
Prep Time: 1 hour 40 minutes (Ready in 3 hours 35 minutes)
Makes 12 Servings
Ingredients:
Cake:
1 (18.25-oz.) pkg. Pillsbury® Moist Supreme® Yellow Cake Mix
1 cup water
1/3 cup oil
3 eggs
Frostings:
2 (16-oz.) cans Pillsbury® Creamy Supreme® Vanilla Frosting
Pink and purple paste or gel icing colors (not liquid food color)
Decorations:
Pink decorator sugar
Assorted colored candy-coated chocolate pieces
Purple decorator sugar
Multicolored fruit-flavored decors
Toothpicks
Directions:
Heat oven to 350°F. Grease and flour one 8-inch round cake pan and one 9-inch round cake pan. In large bowl, combine all cake ingredients; beat at low speed until moistened. Beat 2 minutes at high speed. Pour 2 cups batter into greased and floured 8inch pan and remaining batter into 9-inch pan.
Bake at 350°F. until toothpick inserted in center comes out clean. Bake 8-inch cake 30 to 40 minutes; bake 9-inch cake 35 to 40 minutes. Cool cakes in pans for 15 minutes. Invert cakes onto wire racks; cool 1 hour or until completely cooled.
In small microwave-safe bowl, tint 1 cup of the frosting with pink icing color to make desired shade of pink; blend well. Microwave frosting on HIGH for 30 to 40 seconds or until frosting is thin. DO NOT BOIL. Place 8-inch cake on sheet of waxed paper. Frost lightly to seal crumbs; let dry. Frost again and immediately sprinkle with pink sugar. (If necessary, microwave frosting again to thin.)
With pancake turner, transfer cake platter or foilcovered cardboard. Arrange candy-coated chocolate pieces around edge of cake as shown in photo.
Cut 9-inch cake into 8 wedges. Cut 1 inch off pointed end of each wedge; reserve points for another use. In small microwavesafe bowl, tint remaining frosting with purple icing color; blend well. Microwave frosting on HIGH for 30 to 45 seconds or until frosting is thin. Place each wedge on waxed paper. Frost each wedge lightly to seal crumbs; let dry. Frost each wedge again and immediately sprinkle each with purple sugar. (If necessary, microwave frosting again to thin.) Decorate wedges with decors.
Arrange wedges evenly around frosted 8-inch cake; secure wedges with toothpicks. Remove toothpicks before serving.
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Birthday Potato
Cutlets
Ingredients:
2 large potatoes
2 slices bread
3/4 teaspoon salt
1/2 teaspoon mango powder
red chili powder to taste or green chilies, finely
chopped
2-3 tablespoons fresh coriander, finely chopped
oil for frying
Directions:
Put the potatoes into the pressure cooker with a cup of
water. As soon as the cooker whistles, turn the heat
down and keep 5 minutes. Release pressure. Carefully
lift out the potatoes after checking that they are
well-boiled. Wearing oven gloves. peel the potatoes and
put them onto the plate.
Put the bread into the small bowl. Pour over just enough
water to cover.
As soon as you have done all the potatoes, lift out the
one slice of bread at a time from the water, squeeze it
hard to remove as much moisture as you can and drop in
onto the hot potatoes. Add also the rest of the
ingredients except the oil. Mix and mash well. Check
salt and other seasonings and add whatever is needed at
this point.
Divide the mixture into 6 equal bits. Shape each one
into a ball. Rub a little oil on your palms so the
mixture does not stick. As soon as you have a smooth
ball, without any cracks, press it lightly to flatten
it. Neaten the edges. Keep covered with a clean napkin,
till you are ready to eat.
When you want to fry the cutlets, heat the oil in the
pan. You should have about a pinch of oil. Let it heat
up. Drop in as many cutlets as will fit comfortably. Fry
golden-brown on each side. Use the slotted spoon to do
it. As soon a cutlet is done, drain it on the brown
paper.
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