Two sisters just blogging about their passion: halal food!


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Halal S’mores Kit by Blossom and Bean

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With Ramadan comes food cravings (at least for us). The other day we saw the Halal S’mores Kit by Blossom and Bean being promoted quite a bit on social media so decided to give it a try. This can purchased Modah in Mississauga for $10. Prior to purchasing the kit, we read on Blossom and Bean’s website that the s’mores can be made in the oven or even the microwave. That sounded very convenient. We were impressed by the packaging too.

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Pictured above are the contents of the kit. The bag of marshmallows was larger than we had expected.

So it was finally iftaar time and we decided to make the s’mores. We looked all around the box for the directions but they couldn’t be found. Hmm…we forgot to mention that we were making s’mores for the first time and it was also going to be our first time eating them. We were a bit disappointed that the box was missing the directions for cooking them in the oven/microwave. While we knew what s’mores were supposed to look like and had a rough idea of how to make them, what we were really looking for was the cooking temperature.

Google came to the rescue. We looked up a few websites, and the approximate temperatures were 350 F or 400 F for 3-5 minutes or broil for a few minutes. We found instructions from the Hershey’s S’mores Kit online, which had instructions for the toaster oven, microwave, grill and the campfire. We also looked up online how to assemble the s’mores.

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We put it in our toaster oven on 350 F for 5 minutes. The marshmallows didn’t brown and the chocolate didn’t melt. We ended up baking it for about 20 minutes for it to somewhat get the s’mores look. We were surprised because our toaster oven is heavy duty and usually cooks quickly.

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Pictured above is the final look of our s’mores. As you can see, the chocolate is not oozing out as the package had shown. We should have put more of the chocolate medallions that were provided in the kit. Google showed putting only one piece of chocolate on the bottom. This is where Google failed us…and this is where the missing directions on the box would have came in handy.

In terms of taste, the marshmallow was ooey gooey and the graham crackers were yum. We really missed having more chocolate in each bite though. If you are a fan of s’mores and have been looking for a halal version, give this a try but make sure you look up the cooking directions ahead of time. Don’t leave it last minute before iftaar time!

Website: http://www.blossomandbean.com/halal-smores-kit/ 

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Shrimp Fettuccine with White Sauce

IMG_8780This is one of our favourite recipes from our blogger friend Ikhlas Hussain. We have made this recipe a few times and it is always so tasty that it leaves us with tears of joy. This white sauce recipe will have you forget the Fettuccine Alfredo you get at restaurants.  This is one of the things we enjoy eating at iftaar. It’s an ooey gooey pasta that is super satisfying after a long day of fasting.

The first time we made it we followed the recipe exactly (pictured above). The second time around we added sautéed vegetables (green bell pepper, mushrooms and onions) and crushed red pepper flakes and skipped the cheese (pictured below), which we thought turned out great.

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Here is the recipe from Ikhlas’ website:

Ingredients:

  • 2 cloves of garlic
  • Butter
  • 1 can of Cream of Mushroom soup
  • 1 cup chicken broth
  • 1/2 a 250g package of cream cheese, cut into cubes and softened
  • 1/2 cup of cheese (we skipped this)
  • Salt and pepper to taste
  • Italian seasoning
  • Pasta of your choice
  • (we added) Sautéed vegetetables (mushrooms, onions, green bell pepper)
  • (we added) Crushed red pepper flakes to taste
  • Frozen shrimp

Directions:

  1. Start by boiling your water for the pasta. In a large saucepan, fry up the garlic in a bit of butter. Then dump in your can of soup, giving it a good mix to make less clumpy. Feel free to use a whisk to break up the consistency a bit.
  2. Add the softened, cubed cream cheese, and again, stir well to ensure that the mixture is smooth. Pour in the chicken brother soon after, and mix well to ensure that there’s no clumps or lumps.
  3. Add salt, pepper, spices, and Italian seasoning to taste. Turn the heat down to ensure that your sauce doesn’t burn. Once the mixture is smooth, add most of the cheese, reserving a bit.
  4. Drain pasta and toss into the sauce. Sprinkle with remaining cheese and serve warm.
  5. (Additional step) In a frying pan, heat a bit of oil and add 1/2 tsp of chopped garlic. Once the oil is heated, add the frozen shrimp. As the shrimp start to cook, add salt and crushed red pepper flakes to taste. Take out the cook shrimp and add to the saucepan with the pasta and sauce.
  6. (Additional step) In the same frying pan that you used to cook shrimp, add in chopped onion, mushrooms and green bell peppers. Sautée and season to taste. Add the sautéed vegetables to the pasta and sauce mixture.
  7. Enjoy!


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Date Balls

With Ramadan just a few months away we thought we’d help you think of some suhoor and iftaar ideas. Dates are a great source of energy and a must have item in most Muslim households. One of sisters, however, doesn’t like dates too much and it’s always a struggle to eat one to break our fast. With date balls being all the rage lately as energy balls, and after we tried a friend’s variation of it, we thought we should try make some at home. IMG_0143 We found a super easy recipe at My Halal Kitchen that required just a few ingredients. So we whipped up a batch and the results were delicious They are aesthetically pleasing, full of goodness and make a great snack. And for those days when you wake up late for suhoor, just pop a couple of these in your mouth and you’re good to go! IMG_0136 Here is recipe from My Halal Kitchen:

Ingredients

18 pitted Medjool dates

1/4 cup almonds

1 cup ground coconut

1 cup ground pistachio

Instructions
  1. Pit the dates. Add to a food processor, then add the almonds. Pulse or blend for about 30 seconds, making sure that the almonds are fairly well chopped. The mixture should result in a sticky mass, and usually moves to one side of a food processor when done.
  2. Place the ground coconut and the ground pistachio onto separate plates.
  3. Roll the mixture in your hands until it forms a ball. Roll in the ground coconut or pistachio until fully covered. Continue to do so until all of the dates rolls have been coated. Keep chilled until ready to serve. Keeps for about one week fresh, in the refrigerator.

There are many variations of this recipe; some of them include various nuts and/or chocolate in it. So get creative and experiment.