How to Make Homemade Butter

Butter made from milk of sheep, goat, cow, buffalo,…In old times, butter was luxury and used only in special occasions and events. Butter used for frying, sautéing and baking. It’s colour varies from deep yellow to pale yellow.

Few days ago I prepared my own home made cheese and the result was FAN TAS TIC. Then I told myself lets make home made butter, why not?

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I know everyone can buy butter but making butter at home is amazing experience. You have no idea how much is easy. I mean it’s super super easy to make beautiful butter at home and however in ancient time making butter needed time and energy but nowadays with simple device you can do that. Ancient technique and method is still used in some of villages. They use a goat skin filled with milk and rock it until formation of butter.

what you need is cream and mixer. About mixer, I used my hand holder mixer, but you can use food processor or even egg beater but this last one will require lots of energy and time !!!

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It takes just about 15 minutes to make your own home made butter. You can keep your butter plane or add different flavours and make it sweet or savoury. For example one of my adding flavour is sumac, because Iranian use sumac and butter for kebab and rice and is perfectly ok.

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Ingredients

  • 720 ml double cream or heavy cream
  • 1 cup Iced water
  • Mixer

 

For flavouring

  • one orange or lemon zest and honey
  • 1 garlic clove and paprika
  • Sumac
  • Finely chopped chives

How to make it??

Add cream to your device and beat it until the cream become stiff and turn into whipped cream ( it takes 5-6 minutes).

Now add iced cold water to the whipped cream. It helps separate butter from butter milk. Keep beating until butter milk come out and you have yellow butter solids.

In order to separate butter from butter milk, Pout the mixture into a bowl lined with a sieve or line a sieve with a clean butter muslin and set over a bowl and allow the butter milk drain into the bowl. Pick the butter in your hand and squeeze out all butter milk.

Butter is ready. Now if you like, you can add some flavour to the butter or keep it plane. I divided my butter into several pieces and added different spices, and herbs.

You can store this butter for 2 months in the fridge or freeze and store it for longer time.

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How to make Homemade Butter

 

Ingredients

  • 720 ml double cream or heavy cream
  • 1 cup Iced water
  • Mixer

For flavouring

  • one orange or lemon zest and honey
  • 1 garlic clove and paprika
  • Sumac
  • Finely chopped chives

How to make it??

Add cream to your device and beat it until the cream become stiff and turn into whipped cream ( it takes 5-6 minutes). Now add iced cold water to the whipped cream. It helps separate butter from butter milk. Keep beating until butter milk come out and you have yellow butter solids. In order to separate butter from butter milk, Pout the mixture into a bowl lined with a sieve or line a sieve with a clean butter muslin and set over a bowl and allow the butter milk drain into the bowl.

Pick the butter in your hand and squeeze out all butter milk. Butter is ready. Now if you like, you can add some flavour to the butter or keep it plane. I divided my butter into several pieces and added different spices, and herbs. You can store this butter for 2 months in the fridge or freeze and store it for longer time.

Fennel sharbat with cardamom

Sharbat /sherbet is a popular and common sweet and non-alcohol drink in Iran, India, Turkey, Afghnestan and Arab countries. Sharbat is served cold and chilled . In the 12th century a Persian book describes different kinds of sharbats in Iran which made with fruits, flowers and seeds includes: lemon, pomegranate, cherry, mint, fennel seeds, saffron, rose, jasmine, rose water…..

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Also several syrups are listed in the 11th century book ‘Canon of Medicine’ by Persian polymath Avicenna also known Ibn Sina who was a physician, astronomer, writer and thinker. He has been described as the father of early modern medicine. .Sharbat serves during the heatwave and may be flavoured with honey, sugar and spices.

Fennel seeds are called ‘ Daneh Razianeh’ in Farsi.  Fennel is good for regulate blood pressure, digestion, help purify blood and …..

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Ingredients

  • ½ cup fennel seeds
  • ½ cup water to to soak spices
  • 1 cup water
  • 20 cardamom pods
  • 2 cups sugar
  • 1 lemon juice
  • Rose water

How to make it?

Soak the fennel seeds and cardamom pods in a bowl with ½ cup water in the fridge overnight. It will cause spices release their flavour. Once they are soaked, grind them with their soaking water and ½ cup  of water in a food processor.

Strain the water with help of a butter muslin cloth in a bowl and squeeze it..

Now add remaining ½ cup of water and sugar to the mixture and mix well. Pour it into a pot, bring to simmer on medium heat for 10 minutes until the syrup thickens and turn off the heat.

Sharbat is ready, allow to chill.

For serving time, in a glass with 1 cup water, add 2 tbsp of syrup, 1-2 ice cubes, ½ tsp rose water and drops of lemon juice. This sharbat is refreshing and very tasty during a Summer day.

This sharbat syrup can last for several months in the fridge. Nosh-e jaan

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Fennel sharbat with cardamom

Ingredients

  • ½ cup fennel seeds
  • ½ cup water to to soak spices
  • 1 cup water
  • 20 cardamom pods
  • 2 cups sugar
  • 1 lemon juice
  • Rose water

How to make it?

Soak the fennel seeds and cardamom pods in a bowl with ½ cup water in the fridge overnight. It will cause spices release their flavour. Once they are soaked, grind them with their soaking water and ½ cup water of water in a food processor. Strain the water with help of a butter muslin cloth in a bowl and squeeze it..

Now add remaining ½ cup of water and sugar to the mixture and mix well. Pour it into a pot, bring to simmer on medium heat for 10 minutes until the syrup thickens and turn off the heat. Sharbat is ready, allow to chill.

For serving time, in a glass with 1 cup water, add 2 tbsp of syrup, 1-2 ice cubes, ½ tsp rose water and drops of lemon juice. 

No bake cookies with peanut butter

Sometimes no bake desserts will come handy in Summer season and warm weather. No need to heat up your kitchen by using the oven or gas stove.

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Ingredients

  • 3 cups oat flour
  • ¾ cup peanut butter
  • pinch of salt
  • ½ cup honey
  • ¾ cup dark or white chocolate, melted
  • 1 tsp vanilla extract

How to make it?

line a large plate with parchment paper and set aside. Add Peanut butter and honey to a pan and melt together. Whisk until combine well.

Add peanut mixture, vanilla extract and salt to the oat flour. Combine all ingredients together until you have a sticky dough.

Using a medium ice cream scoop or 2 tbs of the dough into your hand and roll it into a ball and drop onto parchment lined plate. Gently press the dough to make a flat cookie.

Once all cookies are done, place the plate in the fridge for an hour until cookies to set.

Meanwhile, melt the white or dark chocolate . After an hour, dip each of cookies in the melted chocolate and return them in the fridge and let stand until firm. 

 Store tightly covered for a week..

 

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No bake cookies with peanut butter

Ingredients

  • 3 cups oat flour
  • ¾ cup peanut butter
  • pinch of salt
  • ½ cup honey
  • ¾ cup dark or white chocolate, melted
  • 1 tsp vanilla extract

 

How to make it

line a large plate with parchment paper and set aside. Add Peanut butter and honey to a pan and melt together. Whisk until combine well. Add peanut mixture, vanilla extract and salt to the oat flour. Combine all ingredients together until you have a sticky dough.

Using a medium ice cream scoop or 2 tbs of the dough into your hand and roll it into a ball and drop onto parchment lined plate. Gently press the dough to make a flat cookie.

Once all cookies are done, place the plate in the fridge for an hour until cookies to set.

Meanwhile, melt the white or dark chocolate . After an hour, dip each of cookies in the melted chocolate and return them in the fridge and let stand until firm. Store tightly covered for a week..

Ice Cream Cake

This is a very simple but beautiful recipe for an ice cream cake. I have baked my sponge cake but your can but if you have no time, buy a baked sponge cake and follow rest of the recipe.

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Ingredients for sponge cake

  • 4 egg whites
  • 1 tsp vinegar
  • 120g sugar
  • 4 egg yolks
  • 120g plain flour
  • ½ tsp salt
  • 30 ml oil
  • 40 ml milk
  • ½ tsp vanilla extract

 

Ingredients for ice cream

  • 300 ml double cream
  • 4 tbsp icing sugar
  • 4 tbsp honey or golden syrup
  • 150 g fresh raspberry

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Instructions

Preheat the oven at 150C.

In a large mixing bowl, blend egg whites with vinegar, until creamy and stiff. Then gradually add sugar and keep mixing. Add egg yolks, use hand whisk and mix them. Use a sieve or colander and sift the flour and salt and gradually adding it to the mixture.

 

Add oil, milk and vanilla extract to the batter and whisk it until combine together.

Line bottom of cake mould with parchment paper and fill cake pan with batter. Place the pan on the third rack in the oven and bake it for 35-40 minutes.

Once cake baked, set it aside to cool down and remove it from the pan.

Use a knife and cut a circle in top of the cake and remove top level of the cake within the circle.( as you see in the photos) Hollow out the cake. Being careful not to take out the bottom of the cake. Put scraps of the cake into a bowl.

Now, put cream, icing sugar and honey in a bowl and add scraps of the cake to the bowl. Mix well all together.

Then fill inside the hollow with cream mixture. Cover top of the cake with fresh fruit and freeze the cake for 2 hours until topping is firm..

 

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Ingredients for sponge cake

  • 4 egg whites
  • 1 tsp vinegar
  • 120g sugar
  • 4 egg yolks
  • 120g plain flour
  • ½ tsp salt
  • 30 ml oil
  • 40 ml milk
  • ½ tsp vanilla extract

Ingredients for ice cream

  • 300ml double cream
  • 4 tbsp icing sugar
  • 4 tbsp honey or golden syrup
  • 150g fresh raspberry

Instructions

Preheat the oven at 150C.

In a large mixing bowl, blend egg whites with vinegar, until creamy and stiff. Then gradually add sugar and keep mixing. Add egg yolks, use hand whisk and mix them. Use a sieve or colander and sift the flour and salt and gradually adding it to the mixture.

Add oil, milk and vanilla extract to the batter and whisk it until combine together.

Line bottom of cake mould with parchment paper and fill cake pan with batter. Place the pan on the third rack in the oven and bake it for 35-40 minutes.

Once cake baked, set it aside to cool down and remove it from the pan.

Use a knife and cut a circle in top of the cake and remove top level of the cake within the circle.( as you see in the photos) Hollow out the cake. Being careful not to take out the bottom of the cake. Put scraps of the cake into a bowl.

Now, put cream, icing sugar and honey in a bowl and add scraps of the cake to the bowl. Mix well all together.

Then fill inside the hollow with cream mixture. Cover top of the cake with fresh fruit and freeze the cake for 2 hours until topping is firm..

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Smoothies

In summer time smoothies are great solution. You can make tens of smoothies with all fruits that you like and treat yourself and family members and friends with beautiful and scrumptious smoothies.

Ingredients

  • 2 ripe bananas
  • 3 large slices of melons
  • 2 cups mixed frozen fruits
  • Vanilla yogurt
  • Milk
  • Honey
  • Nuts: almonds – walnuts or pistachio

Instructions

Peel and slice bananas and set aside. Cut melons into small pieces. Defrost frozen fruits.
Put your choice of fruit into the blender with 1/2 cup vanilla yogurt, 1 cup milk and 2 tbsp honey. Blend until smooth.
Once they are ready. Stir each one separately and serve in a glass and garnish with crushed nuts.

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Fruit Leather ( Persian Lavashak )

I remember in my childhood my aunties always used to make fruit leathers in traditional way in large trays and leave them outside in the garden or on the roof of their house in the sun for several days to dry out.

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You do not even need to have perfect fruit, so if there is some bruised fruits, just cut bad part and throw away and just chop them, blend them , mix them with honey or lemon juice and let them dry.

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Fruit leather which is called Lavashak  in Persian language is super easy to make and is a healthy snack. You can make fruit leather with kiwi, mango, apple, prunes, plum, peach,.. …

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If you like sweet taste would add honey or if you prefer sour taste simply add some lime/lemon juice.

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Ingredients

  • 3 cups Mango, chopped
  • 3 cups plums
  • 1 tbsp lemon juice
  • 1 tbsp honey

 

Instructions

Heat the oven to 120C

put chopped mango into a blender and puree it until smooth. Taste it if you want to be sweeter add 1 tbsp honey or on the contrary if you want to have sour fruit leather, add one 1-2 tbsp lime or lemon juice. pour the puréed mixture onto a lined baking sheet ( either silicone or parchment paper).

With a spatula spread it or simply shake the tray and spread the puree in the baking tray.

You need to slowly dry out the fruit leather, so be patient and Place the baking tray in the oven and let the fruit purée dry out. Typically it will take 3-4 hours to dry out and when the surface of fruit leather is smooth and not sticky, it means fruit leather is ready.

Once it is done allow to set at room temperature for 1 hour. When the fruit leather is ready, using a cuter and cut it into stripes and roll it .

They would be perfectly safe to store in the fridge for long time.

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Easy Nut Energy Bar

Hi lovely people. If you are very busy that have no time to eat your food, a delicious and good solution is nut energy bar that is a good sources of protein and carbohydrate.

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Ingredients

  • 1 cup walnuts
  • 1 cup almond
  • ½ cup sesame seed
  • ½ cup pistachio
  • ½ cup cashew
  • ½ cup pumpkin seed

For syrup

  • 1 cup white or brown sugar
  • ½ cup honey
  • Half a lime or lemon juice
  • pinch of salt

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Instructions

Roast all of nuts in a pan for 5 minutes. Keep stirring and once they roasted remove from the heat.

In a pot add all ingredients for syrup. Stir together and then simmer the syrup on low heat for 5 minutes. Pour the syrup on nuts, combine together and let to cook for 2 minutes.

 

Line your cake mould with parchment paper or grease it. Pour nuts mixture in it and refrigerate it for 2-3 hours. Remove from the mould and cut it into small pieces.

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Sweet/sour mint syrup ( Sekanjabin)

During  the Summer time in Iran to avoid of heat of summer, housewives make and bottle different types of syrups (Sharbat)by cooking fruits or flowers and herbs in dissolved sugar/honey water. Then, we store them and when we are gathering in family members , friends and guests group, we serve it. One of most popular sharbat is Mint syrup).

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Basically it made from white vinegar, sugar/honey and water. You can flavor with different kinds of essence but mint is most popular.
Sekanjabin, is a sort of syrups that we serve it with lettuce. After preparing syrup, dip lettuce leaves in the syrup ( sekanjabin) and eat it, sooooo good.
In olden times, based on traditional medicines in Iran, each vegetable , fruit, meat or any ingredient for making food, has a “cold” or “hot” attribute.
These terms relate to the fundamental nature of the food and are not related to temperature.

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For example. The following recipe is a kind of syrup with a “hot” attribute and is served with lettuce leaves which have a “cold” attribute and the combination of these two different atributes , will combine to produce a “balanced” meal , this process is called food treatment.

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Ingredient
1/2 cups white vinegar
2 cups white sugar or honey
2 cups water
Handful fresh mint leaves
Preparation
In a pot combine sugar or honey with water, bring it to a boil and add vinegar. Simmer until it thickens. In the last minute add chopped fresh mint leaves to the syrup and remove from the heat. cover the syrup with a lid and let to cool. Now syrup is ready. remove mint leaves and refrigerate it for few months. . Serve it with lettuce leaves and enjoy it.

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Fruity Frozen Yogurt

ّFruity frozen yogurt is a kind of  tasty dessert can be ice cream substitute and you can eat in place of ice cream  with low fat. So do not feel guilty if you eat big portion of this dessert.

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Ingredients

2 cups frozen friut

2 tbsp runny honey

¼ cup Greek yogurt

½ tbsp lemon juice

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How to make it

Using a food processor and combine frozen fruit, honey, lemon juice and Greek yogurt for 3 minutes. It’s done. You can serve it immediately or freeze it for an hour and make it solid and ready to serve.

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Persian Honey-Saffron Walnuts Candy

Honey –saffron caramel nuts that is called ‘ Sohun asali’ In Persian language, are speciality of beautiful city Isfahan in Iran. My mother loved to make these gorgeous nuts candy caramels.

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It is made of saffron- honey, sugar and nuts such as walnuts, almonds, pistachio, and pecans and garnished with chopped pistachio.
This candy nuts has a rich caramel colour and is heavenly tasty, crunchy and tasty again

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Ingredients
125g sugar
2 ½ tbsp. butter
40g honey
1tbsp Saffron water
1tbsp rose water or just water

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Preparation
Cover a tray with a parchment paper and set aside.
Combine sugar, honey, butter and rose water in a pan and melt butter over medium to low heat.

Stir until sugar dissolve and start boiling ( it will take about 5 minutes). Add in walnuts into honey mixture. Stir frequently and cook for about 10 minutes or until the sugar mixture be thickening.

 


Now, add in saffron water and stir until incorporated.
Remove from the heat and carefully spread the nut mixture on the parchment paper and sprinkle chopped pistachio on the top.
Allow candy to cool. Remove it from the tray and break it into small pieces.
Bone appetite

 

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