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Top 5 dishes made from vegetable oil, I used sunflower oil
1 . How to make Iranian Coconut Macaroons –Shirni Nargili
How to make Iranian Coconut Macaroons –Shirni Nargili
If you are a coconut lover, and you have tried coconut macaroons, so, do not forget add Iranian coconut cookies to your list as well and try these tasty cookies too. it is Soft, moist, tender and chewy on the inside, crispy and golden on the outside . This super easy recipe made With only few ingredients, I mean with 6 ingredients, you can create such deliciousness coconut cookies. We love these cookies in Iran. These are delicious and garnished with chopped nuts such as almonds or pistachios.
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#coconut_cookies
#macaroon
Ingredient
125 g
shredded coconut
240 g
white sugar
8 g
Vanilla sugar
1 tbsp
lemon juice
Cooking instructions
* Step 1
Ingredients
* Step 2
Add sugar, shredded coconut, half of egg whites and half of vegetable oil in a large bowl. Using a blender and mix all ingredients together until you have a paste like.
* Step 3
Next, transfer the paste to a non-stick pan and place the pan on a low heat. Keep stirring for 3-4 minutes until sugar is dissolved.
* Step 4
Then, while is on a low heat, add remaining egg white and vegetable oil to the paste. Using a wooden spoon and keep stirring for 2-3 minutes until you have a soft paste.
* Step 5
Now, transfer the paste into a plate. Add lemon juice and vanilla sugar. Mix all ingredients and let cool down for an hour.
* Step 6
After an hour, preheat the oven to 170C degree. Line the baking tray with parchment paper.
Dip ice cream scoop in vegetable oil and scoop the macaroons into balls and place on the baking sheet with distance.
* Step 7
* Step 8
* Step 9
* Step 10
* Step 11
* Step 12
* Step 13
Note: if there is a photo you can click to enlarge it
2 . Glazed Chestnuts
Glazed Chestnuts
My hands are too sore to peel Chestnuts these days, so I buy already peeled Chestnuts that are available frozen from many Asian grocery stores. That means I can cook this yummy snack not only in Autumn but any time I want to. Have you cooked Chestnuts like this?
Ingredient
1 tablespoon
Vegetable Oil *I used Sunflower Oil
1/4 cup
Sugar
2 tablespoons
Mirin *OR Water
1/2 tablespoon
Soy Sauce
1 pinch
Salt
Cooking instructions
* Step 1
Combine all the Glazing ingredients in a small bowl.
* Step 2
Heat Oil in a frying pan over medium low heat, add Peeled Chestnuts, and gently cook until nicely browned and cooked though. Take time to cook them well, but try not to break them.
* Step 3
*Note: Chestnuts can be deep-fried OR you can use more Oil. If you did so, remove excess Oil before you combine them with the Glazing.
* Step 4
Add the Glazing to the pan, bring to the boil, and cook, very gently stirring, until Sugar has completely dissolved and the Glazing is bubbly and thickened. *Note: DO NOT cook until caramelised as the Glazing will become sticky.
* Step 5
Sprinkle with Sesame Seeds and enjoy.
Note: if there is a photo you can click to enlarge it
3 . Apple Sauce & Carrot Muffins
Apple Sauce & Carrot Muffins
I have just recovered from a nasty flu. While I was in bed struggling to eat, my husband made an attempt to cook Stewed Apple for me, but it ended up a mushy paste-like sauce. Today I used it to make these Muffins based on my ‘Morning Glory Muffins’. If you have leftover Apple Sauce, it would be perfect for these Muffins.
Ingredient
1/2 cup
Brown Sugar *OR Caster Sugar
1/2 teaspoon
Salt
1/2 teaspoon
Bi-Carb Soda
1 teaspoon
Ground Cinnamon
1/2 cup
Sultanas OR Raisins
1/2 cup
Walnuts *coarsely chopped
1 teaspoon
Vanilla Extract
Cooking instructions
* Step 1
Preheat oven to 180℃. Line a 12-hole medium-size muffin tin with paper cases.
* Step 2
Combine all ingredients and mix well. Spoon the mixture into the cases and bake for 25 to 30 minutes or until cooked through.
* Step 3
Transfer to a wire rack and cool completely. This muffins actually taste better when cold.
Note: if there is a photo you can click to enlarge it
4 . Morning Glory Muffins
Morning Glory Muffins
When I first heard about ‘Morning Glory Muffins’, I instantly knew I would love them as they are made with almost identical ingredients as ‘My Legendary Carrot Cake’. The missing ingredients are Apple and Shredded Coconut. So, I added them to my ‘My Legendary Carrot Cake’ as I reduced the amount of grated Carrots. I also used Pecans instead of Walnuts as the original recipe uses Pecans. Do you think you love them? You got to make them and taste. By the way, you can find the original ‘Morning Glory Muffins’ recipe on the internet.
Ingredient
1/2 teaspoon
Salt
2-3 teaspoons
Cinnamon
1/2 cup
Sultana OR Raisins
1/2 cup
Sweetened Shredded Coconut
1 teaspoon
Vanilla Extract
Cooking instructions
* Step 1
Preheat oven to 180℃. Line a 12-hole medium-size muffin tin with paper cases.
* Step 2
Combine all ingredients and mix well. Spoon the mixture into the cases and bake for 25 to 30 minutes or until cooked through.
* Step 3
Transfer to a wire rack and cool completely. This muffins actually taste better when cold, even better next day.
Note: if there is a photo you can click to enlarge it
5 . Grated Pumpkin Cake
Grated Pumpkin Cake
Most Pumpkin Cake recipes require mashed OR pureed Pumpkin. I wanted an easier recipe. Then I decided to use my own ‘My Legendary Carrot Cake’ recipe, replacing Carrot with Pumpkin. I didn’t add Pineapple and Sultanas to this Pumpkin Cake, but you may wish to add them. The result? It was seriously delicious.
Ingredient
1/2 teaspoon
Salt
2 teaspoons
Cinnamon *You can add Nutmeg, Clove, etc
3 cups
(about 250g) Grated Pumpkin
1/2 cup
Walnuts *coarsely chopped
2
Eggs
1 teaspoon
Vanilla Extract
Cooking instructions
* Step 1
Preheat oven to 180℃. Line a cake tin with baking paper. *Note: I use 26cm x 16cm Tin. You can use 20cm Round Tin.
* Step 2
Remove skin and seeds of Pumpkin, then coarsely grate. This is the grater that I use. You can use a vegetable slicer.
* Step 3
Combine all ingredients and mix well. Add extra Flour if required. *Note: Depending on the water content of the Pumpkin, you might need to add extra Flour. The batter should be fairly thick.
* Step 4
Spoon the mixture into the cake tin, smooth the surface, and bake for 45 to 50 minutes OR until cooked through. DO NOT overcook. DO NOT leave the cake in the oven to cool.
* Step 5
*Note: If cupcakes, bake for 25 to 30 minutes.
* Step 6
Transfer to a wire rack and cool completely. This cake tastes better when cold.
* Step 7
Cream Cheese Frosting is nice for this cake. You can make Cream Cheese Frosting by mixing following ingredients.
- 50g Butter *softened
- 125g softened Cream Cheese *softened
- 1 cup Icing Sugar
- 2 teaspoons Lemon Juice
Note: if there is a photo you can click to enlarge it
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