Foodies share their recipes

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Christine Rogan holds a plate of homemade shortbread cookies Wednesday afternoon.
Colleen Flanagan/ The News

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Crispy shortbread

• 1 1/2 cups of margarine

• 1 cup icing sugar

• 3 1/2 cups flour

¢ 4 tbsp. cornstarch

Cream margarine well. Add icing sugar and beat well. Add cornstarch and flour, beating well with each addition (less than 1 cup) until there’s about 1/2 a cup left. Then knead a little. Roll between two pieces of wax paper and cut as desired.

Bake in a 350 degree oven for approximately 20 minutes in an ungreased pan.

Ice with chocolate icing, melted chocolate or white chocolate.

– Courtesy Christine Rognan

Köfte Çorba

Yoghurt and meatball soup (serves six):

• First mix 300 gram yogurt, 1tbsp. flour and one egg with the 200 gram water and set aside.

• Mix 250 grams of ground beef, 1 tsp.... black pepper, 4 tbsp. bulgur (cracked wheat), 1 tsp.... cumin, 1 tbsp..... pepper paste and 1 egg.

• Form the meat mix into small balls.

• Boil the yogurt mix very slow, mixing with the spoon till boiling. After boiling, add the balls into the yogurt keep boiling ten more minutes. Add 1 tsp. salt and 1 tsp. dried mint.

– Courtesy Çigdem & Oğuz Yayan

Bibingka

Bibingka is traditionally made with flour, sugar, butter and coconut milk and baked in a clay oven.

Arlene Lagerstrom found an easier version that’s made with a pre-packaged Bibingka mix that you can buy at any Filipino grocery store.

Instruction:

Pre-heat oven or an oven toaster to 450 degrees.

• Follow the mixing direction on the Bibingka mix box. Substitute specified margarine with your choice of butter or margarine.

• Frozen banana leaves, also available at a Filipino food store, must line the baking pan. Thaw before use.

• Use Queso or any white cheese you prefer for the top.

• Bake uncovered in the middle of the oven.

• Check frequently, the banana leaves will start to brown before the cake is cooked. Check if it’s cooked, by inserting a toothpick into the cake.

Brush with melted margarine or butter when cooked, top with grated fresh coconut (frozen fresh coconut available at the Filipino store as well.) Serve hot.

– Courtesy Arlene Largerstrom

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