Foodies share their recipes
Christine Rogan holds a plate of homemade shortbread cookies Wednesday afternoon.
Updated: December 15, 2009 3:23 PM
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






