Salam Foodie

25/06/2025

Celebrating my 3rd year on Facebook. Thank you for your continuing support. I could never have made it without you. 🙏🤗🎉

27/05/2025

23/05/2025

Ingredients:
For the crust:
1 ½ cups graham cracker crumbs

¼ cup granulated sugar

½ cup unsalted butter, melted

For the cheesecake filling:
24 oz (680 g) cream cheese, softened

1 cup granulated sugar

1 cup sour cream

1 tsp vanilla extract

3 large eggs

1 cup strawberry puree (blend fresh or frozen strawberries)

For the topping:
1 cup strawberry jam or preserves

Fresh strawberries for garnish

Instructions:
Prepare the crust:

Preheat your oven to 325°F (163°C).

Mix graham cracker crumbs, sugar, and melted butter in a bowl until well combined.

Press the mixture evenly into the bottom of a 9-inch springform pan.

Bake for 10 minutes, then let it cool.

Prepare the filling:

Beat the cream cheese until smooth.

Add sugar and mix well.

Add sour cream and vanilla extract, mixing until smooth.

Beat in the eggs, one at a time.

Fold in the strawberry puree until evenly combined.

Bake the cheesecake:

Pour the filling over the cooled crust.

Bake for 55–65 minutes, until the edges are lightly golden and the center is set.

Turn off the oven and let the cheesecake sit inside with the door slightly open for 1 hour.

Remove from the oven and let it cool completely before refrigerating for at least 4 hours or overnight.

Prepare the topping:

Spread strawberry jam or preserves over the chilled cheesecake.

Garnish with fresh strawberries.

Serve:

Carefully remove the cheesecake from the pan.

Slice and serve chilled.

23/05/2025

Pink Flower Popsicles
Ingredients:
1 cup of edible pink flower petals (such as rose or hibiscus)

2 cups of coconut milk

1/2 cup of sugar (or honey for a natural sweetness)

1 teaspoon of vanilla extract

1/4 cup of lemon juice

Instructions:
Thoroughly rinse the pink flower petals to remove any dirt or impurities.

In a blender, combine coconut milk, sugar, vanilla extract, and lemon juice. Blend until smooth.

Add the pink flower petals to the mixture and blend again until the petals are finely chopped and well incorporated.

Pour the mixture into popsicle molds, leaving a little space at the top for expansion.

Insert wooden sticks into the molds.

Freeze the popsicles for at least 4 hours or until completely solid.

Once frozen, remove the popsicles from the molds and garnish with additional flower petals if desired.

Serve immediately and enjoy the refreshing floral flavor.

23/05/2025

Mini Lemon Cheesecakes Recipe
Ingredients
For the crust:

1 cup graham cracker crumbs

2 tablespoons granulated sugar

4 tablespoons unsalted butter, melted

For the cheesecake filling:

16 ounces cream cheese, softened

1/2 cup granulated sugar

2 large eggs

1 teaspoon vanilla extract

1 tablespoon lemon juice

1 teaspoon lemon zest

For the lemon topping:

1/2 cup lemon juice

1/2 cup granulated sugar

2 large egg yolks

2 tablespoons cornstarch

1/4 cup water

2 tablespoons unsalted butter

1 teaspoon lemon zest

For garnish:

Whipped cream

Fresh mint leaves

Instructions
1️⃣ Preheat the oven to 325°F (163°C). Line a muffin tin with paper liners.

2️⃣ Prepare the crust: In a medium bowl, mix graham cracker crumbs, sugar, and melted butter until well combined. Press about 1 tablespoon of the mixture into the bottom of each muffin liner. Bake for 5 minutes, then set aside.

3️⃣ Make the cheesecake filling: In a large bowl, beat the cream cheese and sugar until smooth. Add eggs one at a time, mixing well after each. Stir in vanilla extract, lemon juice, and lemon zest.

4️⃣ Fill the muffin tins: Pour the cheesecake mixture over the crusts, filling each liner about ¾ full. Smooth the tops with a spoon.

5️⃣ Bake the cheesecakes: Bake for 18–20 minutes, or until the centers are set. Remove from oven, let cool, then refrigerate for at least 2 hours until fully chilled.

6️⃣ Prepare the lemon topping: In a saucepan, whisk together lemon juice, sugar, egg yolks, cornstarch, and water. Cook over medium heat, stirring constantly, until thickened. Remove from heat, stir in butter and lemon zest, then let cool to room temperature.

7️⃣ Top the cheesecakes: Once chilled, spoon about 1 tablespoon of lemon topping over each cheesecake, spreading evenly.

8️⃣ Garnish and serve: Pipe whipped cream onto each cheesecake and add a fresh mint leaf for an elegant touch.

Enjoy these bright, zesty treats! 🍋✨

23/05/2025

Samosas with Green Chutney Recipe
Ingredients:
For the Samosa Dough:

2 cups all-purpose flour

¼ cup vegetable oil or ghee

½ teaspoon salt

Water (as needed)

For the Filling:

2 large potatoes, boiled and mashed

½ cup green peas, boiled

1 small onion, finely chopped

2 green chilies, finely chopped

1 teaspoon grated ginger

1 teaspoon cumin seeds

1 teaspoon coriander powder

½ teaspoon garam masala

½ teaspoon turmeric powder

½ teaspoon red chili powder

Salt to taste

2 tablespoons vegetable oil

Fresh coriander leaves, chopped

For the Green Chutney:

1 cup fresh coriander leaves

½ cup fresh mint leaves

1 green chili

1 small piece of ginger

1 tablespoon lemon juice

Salt to taste

Water (as needed)

Instructions:
Preparing the Dough:

Mix flour and salt in a large bowl.

Add oil or ghee and mix until the mixture resembles breadcrumbs.

Gradually add water and knead to form a stiff dough.

Cover with a damp cloth and let it rest for 30 minutes.

Preparing the Filling:

Heat oil in a pan over medium heat.

Add cumin seeds and let them splutter.

Add onions, green chilies, and ginger; sauté until golden.

Add mashed potatoes, green peas, coriander powder, garam masala, turmeric, red chili powder, and salt. Mix well.

Cook for a few minutes, ensuring flavors are well blended.

Stir in chopped coriander leaves and let the filling cool.

Making the Samosas:

Divide the dough into small balls.

Roll each ball into a thin oval or circle, then cut in half.

Take one half and form a cone, sealing the edge with water.

Fill with the potato mixture and seal the top.

Repeat with the remaining dough and filling.

Heat oil in a deep frying pan over medium heat.

Fry the samosas until golden brown and crispy.

Drain on paper towels to remove excess oil.

Preparing the Green Chutney:

Blend coriander leaves, mint leaves, green chili, ginger, lemon juice, and salt with a little water until smooth.

Adjust seasoning and consistency as desired.

Serve the hot samosas with the green chutney and enjoy!

22/05/2025

Ingredients

For the Doughnuts:
2 cups all-purpose flour

1/4 cup granulated sugar

1/2 teaspoon salt

1 packet (2 1/4 teaspoons) active dry yeast

1/2 cup warm milk (110°F)

1/4 cup unsalted butter, melted

1 large egg

Vegetable oil for frying

1 cup granulated sugar (for coating)

For the Chocolate Filling:
1 cup heavy cream

8 ounces semisweet chocolate, chopped

1 teaspoon vanilla extract

Instructions
1. Make the Dough:
In a large mixing bowl, combine flour, sugar, and salt.

Dissolve yeast in warm milk and let it sit for 5 minutes until frothy.

Add melted butter and egg to the yeast mixture and stir.

Pour the wet ingredients into the dry ingredients and mix until a dough forms.

Knead on a floured surface for 5-7 minutes until smooth.

Place dough in a greased bowl, cover, and let rise for 1-2 hours until doubled in size.

2. Prepare the Chocolate Filling:
Heat heavy cream in a saucepan until it starts to simmer.

Remove from heat, add chopped chocolate, and stir until smooth.

Mix in vanilla extract and let cool.

3. Shape & Fry the Doughnuts:
Punch down the risen dough and roll it out to 1/2-inch thickness.

Use a cutter to make round shapes.

Heat oil to 350°F and fry doughnuts in batches for 2-3 minutes per side.

Drain on paper towels.

4. Fill & Coat:
Once cool, use a piping bag to fill each doughnut with chocolate cream.

Roll doughnuts in granulated sugar to coat.

5. Enjoy!
Serve them warm and dive into the heavenly chocolate filling. Hope you love making these!

22/05/2025

Chocolate-Coated Ice Cream Rolls Recipe
Ingredients:
For the Roll:

1 cup vanilla ice cream

4 slices of chocolate sponge cake (thin)

For the Coating:

1 ½ cups melted chocolate (dark or milk chocolate)

½ cup chocolate chips

¼ cup chopped nuts (like almonds or hazelnuts)

Instructions:
Prepare the Cake Wrap: Roll out thin slices of chocolate sponge cake and ensure they are soft enough to wrap without breaking.

Wrap the Ice Cream: Place a scoop of vanilla ice cream onto each cake slice and carefully roll it to form a log. Wrap each roll in plastic wrap and freeze for about 1 hour.

Melt the Chocolate: Using a double boiler or microwave, melt the chocolate until smooth.

Dip the Ice Cream Rolls: Remove the frozen rolls and dip them into the melted chocolate, ensuring full coverage.

Garnish: Sprinkle the rolls with chocolate chips and chopped nuts while the chocolate is still wet.

Set & Serve: Place the rolls on a parchment-lined tray and freeze for another 30 minutes before serving.

22/05/2025

Ingredients:

For the crust:
1 1/2 cups chocolate cookie crumbs

1/4 cup melted butter

For the filling:
16 oz cream cheese, softened

1 cup granulated sugar

1 tsp vanilla extract

1 cup heavy cream

1/2 cup sour cream

1/4 cup powdered sugar

Pink food coloring

1/2 cup crushed chocolate sandwich cookies

For the topping:
1 cup heavy cream

2 tbsp powdered sugar

1 tsp vanilla extract

Pink icing

Chocolate sandwich cookies

Chocolate cookie crumbs

Instructions:
Prepare the crust:

Preheat the oven to 350°F (175°C).

Mix the chocolate cookie crumbs with melted butter until well combined.

Press the mixture into the bottom of a springform pan to form an even layer.

Bake for 10 minutes, then let it cool completely.

Prepare the filling:

In a large bowl, beat the cream cheese and granulated sugar until smooth and creamy.

Add the vanilla extract, heavy cream, sour cream, and powdered sugar, and continue to beat until well combined.

Divide the filling mixture into two equal parts.

Add pink food coloring to one part and mix until you achieve the desired color.

Fold the crushed chocolate sandwich cookies into the pink filling.

Pour the pink filling over the cooled crust and spread evenly.

Pour the white filling over the pink layer and spread evenly.

Refrigerate the cake for at least 4 hours or until set.

Prepare the topping:

In a bowl, beat the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.

Pipe the whipped cream onto the top of the cake.

Drizzle pink icing over the whipped cream and down the sides of the cake.

Garnish with whole chocolate sandwich cookies and sprinkle chocolate cookie crumbs for extra texture.

Serve:

Carefully remove the cake from the springform pan.

Slice and serve chilled.

22/05/2025

Red Velvet Cake Recipe

Ingredients
For the cake:

2 1/2 cups all-purpose flour

1 1/2 cups granulated sugar

1 teaspoon baking soda

1 teaspoon salt

1 teaspoon cocoa powder

1 1/2 cups vegetable oil

1 cup buttermilk, room temperature

2 large eggs, room temperature

2 tablespoons red food coloring

1 teaspoon vanilla extract

1 teaspoon white vinegar

For the cream cheese frosting:

1 pound cream cheese, softened

2 sticks butter, softened

1 teaspoon vanilla extract

4 cups sifted confectioners' sugar

Instructions
Prepare the oven and pans:

Preheat your oven to 350°F (175°C).

Grease and flour two 9-inch round cake pans.

Mix the dry ingredients:

In a medium bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder.

Combine wet ingredients:

In a large bowl, whisk together the vegetable oil, buttermilk, eggs, food coloring, vanilla extract, and vinegar until well combined.

Make the batter:

Gradually add the dry ingredients to the wet ingredients, mixing until just combined.

Bake the cake layers:

Divide the batter evenly between the cake pans.

Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean.

Cool the cakes:

Let the cakes cool in their pans for 10 minutes, then remove them and transfer to a wire rack to cool completely.

Make the frosting:

In a mixing bowl, beat together the cream cheese and butter until smooth.

Add the vanilla extract and gradually mix in the sifted confectioners' sugar until the frosting is light and fluffy.

Assemble the cake:

Place one cake layer on a serving plate and spread frosting evenly over the top.

Add the second layer and frost the top and sides of the cake.

Decorate with extra frosting swirls and sprinkle red velvet crumbs on top.

22/05/2025

Ingredients

For the Pancakes:
1 cup all-purpose flour

2 tablespoons sugar

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

3/4 cup buttermilk

1/4 cup milk

1 large egg

2 tablespoons melted butter

1 teaspoon vanilla extract

For the Pink Frosting:
1 cup powdered sugar

2 tablespoons butter, softened

2 tablespoons milk

1/2 teaspoon vanilla extract

A few drops of pink food coloring

For the Topping:
Fresh raspberries

Instructions

1. Making the Pancakes
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.

In another bowl, mix the buttermilk, milk, egg, melted butter, and vanilla extract.

Pour the wet ingredients into the dry ingredients and stir until just combined (do not overmix).

Heat a non-stick skillet or griddle over medium heat and lightly grease it with butter or cooking spray.

Pour ¼ cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look set, then flip and cook until golden brown on the other side.

Repeat with the remaining batter and stack the pancakes on a plate.

2. Preparing the Pink Frosting
In a medium bowl, beat the powdered sugar and softened butter until smooth.

Add the milk and vanilla extract, and continue to beat until the frosting is creamy.

Add a few drops of pink food coloring and mix until the color is evenly distributed.

3. Assembling the Dish
Stack the pancakes neatly on a plate.

Spread the pink frosting over the top pancake, allowing it to gently drip down the sides.

Top with fresh raspberries and serve immediately.

19/05/2025

Ingredients

For the chocolate cake layers:
1 cup all-purpose flour

1 cup granulated sugar

1/2 cup unsweetened cocoa powder

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 cup vegetable oil

1 cup buttermilk

1 teaspoon vanilla extract

1 large egg

For the vanilla filling:
2 cups heavy cream

1/2 cup powdered sugar

1 teaspoon vanilla extract

For the chocolate drizzle:
1 cup semi-sweet chocolate chips

1/2 cup heavy cream

For the whipped cream topping:
1 cup heavy cream

2 tablespoons powdered sugar

1/2 teaspoon vanilla extract

For garnish:
Fresh strawberries

Instructions
1️⃣ Preheat the oven to 350°F (175°C). Grease and flour two 8-inch round cake pans. 2️⃣ In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt. 3️⃣ Add vegetable oil, buttermilk, vanilla extract, and egg to the dry ingredients. Mix until well combined. 4️⃣ Divide the batter evenly between the prepared cake pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. 5️⃣ Allow the cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely. 6️⃣ For the vanilla filling, whip heavy cream, powdered sugar, and vanilla extract until stiff peaks form. 7️⃣ For the chocolate drizzle, heat heavy cream in a small saucepan until just simmering. Pour over chocolate chips and let sit for 2 minutes. Stir until smooth. 8️⃣ For the whipped cream topping, whip heavy cream, powdered sugar, and vanilla extract until stiff peaks form. 9️⃣ Assemble the cake by placing one chocolate cake layer on a serving plate. Spread half of the vanilla filling over the cake. Place the second chocolate cake layer on top and spread the remaining vanilla filling. 🔟 Drizzle the chocolate sauce over the top of the cake, allowing it to drip down the sides. 1️⃣1️⃣ Pipe the whipped cream on top of the cake in a swirl pattern. 1️⃣2️⃣ Garnish with whole and sliced fresh strawberries.