Celebrate with Mums in Bahrain

5th

Edition

CELEBRATE

INTRODUCTION Celebrating your child’s birthday or special occasion creates wonderful memories. The food, the cake, the theme and the games all combine together to create a fun atmosphere that will stay with you and your little ones forever. That’s why the Mums in Bahrain team has put together this recipe book featuring party food and ideas to inspire you to host the perfect children’s party.

There are 27 pages of recipes and ideas from MIB members to help you create a special event.

As always, our members’ recipes are simple to make, easy to source, and utterly delicious. This is a perfect cookbook for parties, or simply for treats to make humdrum days that little bit special.

A special thank you goes to Royal Bahrain Hospital for sponsoring Mums In Bahrain’s 5th edition recipe book.

G. Salem

Mums in Bahrain Team: Ghada Salem Daniela Burt Lucy Palmer Design & Artwork by: Danielle Lucas www.lucasdesign.me

PIRATE/PRINCESS PUNCH

BERRY SMOOTHIE

Submitted by Daniela Burt

Submitted by Ghada Salem

INGREDIENTS

INGREDIENTS 2 large bananas, peeled and roughly chopped 150g (5oz) natural yogurt 500g (17oz) bag frozen summer fruits 150ml (5oz) water

10 strawberries, chopped ½ pineapple, peeled and chopped 2 oranges, peeled and segmented 500ml (17oz) pineapple juice 500ml (17oz) dry ginger ale 500ml (17oz) lemonade 2 tablespoons mint leaves, chopped

METHOD

METHOD 1

2

3

Combine the strawberries, pineapple and oranges in a large punch bowl.

Add the pineapple juice, ginger ale and lemonade and stir gently to combine.

Stir in the mint leaves and serve.

Put the bananas, yogurt and 150ml water into food processor or blender and process until smooth.

Add frozen berries and blend to puree.

CHOCOLATE MONKEY Submitted by Wendy Foster

INGREDIENTS

REALLY EASY LEMONADE

Submitted by Rosanna Canning

INGREDIENTS 3 unwaxed lemons, roughly chopped 140g (5oz) caster sugar 1l (34oz) cold water

METHOD 1

2

3

Tip the lemons, sugar and half the water into a food processor and blend until the lemon is finely chopped.

Pour the mixture into a sieve over a bowl. then press through as much juice as you can.

Top up with the remaining water.

You can ladle into glasses or let party guests help themselves..

1 cup milk half a ripe banana 2 tablespoons drinking chocolate or sweetened cocoa 3 ice cubes drizzle of honey if required

For an extra treat, you could use chocolate ice cream rather than the chocolate powder and ice cubes.

(The above ingredients produce enough for one tall glass, use more for larger volumes)

METHOD 1 In a blender, add all of the ingredients together, and blend until smooth.

DRINKS

DRINKS

1

2

Try using half still water and half sparkling water to make a refreshing lemonade.

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ARTICHOKE DIP

Submitted by Kathy Kleiver

INGREDIENTS 1 cup light mayonnaise 1 cup grated parmesan cheese 2 cups shredded mozzarella cheese 1 x 8oz can artichoke hearts, drained and finely chopped 2 teaspoons garlic powder paprika to sprinkle over the finished dip

TOMATO & PESTO DIP Submitted by Ghada Salem

INGREDIENTS 6 cherry tomatoes 1 tub fresh pesto 2 tablespoons natural yogurt

METHOD 1 Roughly chop 6 cherry tomatoes and stir into a tub of fresh pesto with 2 tablespoons of natural yogurt.

METHOD

DIPS

MEXICAN 3 LAYER DIP Submitted by Pam at Yummylicious Sweets

INGREDIENTS Bottom Layer 2kg (4½lb) ground turkey or lean ground beef 500g (15oz) jar salsa – mild, medium or hot 2 x150ml (5oz) jar taco seasoning sauce large onion, chopped fine salt and pepper, chilli flakes to taste Middle Layer 2 cups cream cheese 2 cups sour cream 2 cups mayonnaise Top Layer 2 large tomatoes, de-seeded and diced chopped lettuce 16oz marble cheese or cheddar cheese, grated black olives

METHOD 1

2 3 4

Brown meat with onion, chilli flakes, salt and pepper in a large skillet, drain off any excess fats and add in taco sauce & salsa. Simmer until desired consistency is reached, if mixture becomes too dry add a little water. Spread on the bottom of serving dish.

Refrigerate while the middle and top layers are being prepared.

Blend all ingredients for middle layer until smooth and layer on top of the meat layer.

Evenly spread top layer ingredients onto the middle layer. Refrigerate until party time & serve with nacho chips.

PINKALICIOUS DIP Submitted by Lucy Palmer

INGREDIENTS 1 punnet of fresh raspberries or 1 packet frozen raspberries, thawed 1 tub cream cheese, room temperature 1 cup plain yogurt 1 to 2 teaspoons of lemon juice

honey to taste (optional) fresh fruit cut to dunk into the dip, such as banana, melon, strawberries, and apple slices etc.

Little princesses will love this gorgeous pink dip, and it’s so healthy too!

METHOD 1

2

3

Place the fresh or frozen raspberries (including any juice that has come out of them) into a blender, along with the cream cheese, and blend until it has all been mixed thoroughly.

Transfer into a bowl, and add the yogurt and 1 to 2 teaspoons of lemon juice, and mix together until it is all one even colour of pink. Taste, and add honey to sweeten if desired.

Place into a serving bowl (or several smaller bowls) and arrange with the cut fruit around it.

DIPS

1 Mix all ingredients together and spread in a greased casserole dish. Sprinkle with paprika.

2 Bake for 25 minutes at 177°C (350°F).

3 Serve warm with crackers or tortilla chips.

SCOTCH EGGS

INGREDIENTS 8 large eggs 500g (17½oz) pork mince (or chicken mince) 1 tablespoon fresh sage, finely chopped 1 tablespoon fresh thyme leaves, finely chopped 2 tablespoons fresh parsley, finely chopped 1 large garlic clove, finely chopped 3½ tablespoons plain flour for dusting 150g (5oz) breadcrumbs sunflower or vegetable oil for deep frying salt

METHOD 1

2

3

4

5

Bring a large pan of water to a boil, then carefully lower 6 of the eggs into the water and cook for 6 minutes. Remove and plunge into a bowl of iced water for a minute. Drain, then peel the shells off carefully and set aside.

Mix the pork or chicken, herbs and garlic. Season well, then divide into 6 equal portions.

Flatten each piece out into a 13cm circle, place an egg in the middle of each and bring the mince up with your hands to encase the egg in an even layer.

Put the flour, remaining eggs (beaten) and breadcrumbs in 3 separate shallow bowls. In turn, dust each encased egg in the flour, dip in the beaten egg, then roll in the breadcrumbs. Set aside on a baking paper-lined plate.

Pour the oil into a large high-sided pan and heat to 180°C (350°F). It’s best to use a thermometer for accuracy, but a cube of bread should turn golden in about 60 seconds.

Cook the eggs 2 at a time, letting the oil reheat between each batch. Cook for 8 minutes until crisp and golden. Remove with a slotted spoon and drain on kitchen paper. Sprinkle with salt and cool for 10 minutes.

VEGETABLE COUSCOUS MUFFINS INGREDIENTS 200g (7oz) couscous 400ml (14oz) vegetable broth 300g (10½oz) mixed vegetables (such as eggplant, peppers, zucchini) 1 garlic clove 3 tablespoons CRESCENDO sesame oil 2 tablespoons mixed herbs, finely chopped

Submitted by Crescendo

180g (6oz) yogurt (1.5%) 1 pinch of CRESCENDO green Hawaiian sea salt 1 pinch of CRESCENDO Sichuan black pepper 2 medium eggs 1 tablespoon CRESCENDO rosemary oil 1 handful basil leaves, chopped (optional) 12 paper muffin cups

METHOD 1 Place the couscous in a large bowl, pour the hot vegetable broth over and cover for at least 5 minutes until the remaining ingredients are prepared.

2 Clean the vegetables and cut into small cubes.

3 Peel the garlic and chop finely.

4 In a pan, heat CRESCENDO sesame oil, garlic and sauté vegetables for about 5 minutes.

5 Break up the couscous with two forks.

6 Add vegetables, herbs and stir in yogurt with CRESCENDO green Hawaiian sea salt and CRESCENDO Sichuan Black Pepper.

7 Whisk the eggs along with other ingredients. Insert the paper muffin cups into the muffin tray.

8 Divide the dough into 12 and fill each tin and press gently.

9 Drizzle CRESCENDO rosemary oil over the muffins.

1 10 10 Bake the muffins in a preheated oven for about 30 minutes on the second shelf from the bottom, at 220°C (430°F) degrees.

SAVOURY

SAVOURY

Submitted by Simon Burt

TURKEY, HAM & CHEESE PINWHEELS SAVOURY

Submitted by Marije Zwart-Prins

INGREDIENTS 1 pack of flat tortilla bread 1 pack of Boursin cheese (or other cream cheese) 1 packet of thin cut turkey ham 1 packet of rocket leaves cocktail sticks

METHOD 1 2

3

Lay out several of the flat tortilla breads on a board. Spread a layer of Boursin cheese over them.

Place a thin layer of the turkey ham over the cheese, followed by a thin layer of the rocket leaves. Roll the layered tortilla up into a long sausage shape. With a sharp knife, cut across the ‘sausage’ shape, creating slices roughly 1-2cm in thickness.

Secure each ‘pinwheel’ with a cocktail stick and arrange on a plate.

SPINACH SQUARES

Submitted by Kate Webb

INGREDIENTS 2 x 10oz bags of spinach, washed, cooked, and well-drained 4 tablespoons butter, softened 3 eggs 1 cup milk

1 cup flour 1 teaspoon salt 1 teaspoon baking powder 500g (17oz) shredded cheese ½ cup onion, chopped

METHOD 1 2 3 4

Beat eggs, add butter, milk, flour, salt and baking powder. Stir in cheese, onion and spinach.

Spoon into a 9” x 13” greased pan.

Bake at 180°C (350°F) for 35 minutes.

Delicious hot or cold. Spinach squares also freeze well.

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PIZZA WHEELS SAVOURY

Submitted by Nehad Mamdouh

INGREDIENTS 2 cups flour pinch of salt ½ teaspoon baking powder 2 teaspoons active dry yeast 1 teaspoon sugar 4 tablespoons powdered milk 4 tablespoons olive oil 1 cup warm water flour for kneading and dusting 250g (9oz) minced beef 1 medium onion, chopped 1 medium tomato, chopped 1 tablespoon olive oil or butter salt and pepper to taste ¼ cup tomato sauce

INGREDIENTS CONTINUED... ¼ cup seedless green olives, chopped 1 cup shredded cheddar cheese 1 cup shredded mozzarella cheese (optional) Get creative with this wonderful dough., you can change the filling and add your preferred pizza toppings.

METHOD

SAVOURY

1 2 3 4

5

6

Add the yeast and the sugar to the warm water and set aside until it rises.

Place the flour, salt, baking powder and the powdered milk in a mixing bowl.

Add the oil and mix.

Add the water and yeast to the flour and stir until the dough is formed, turn it out onto a floured surface and knead it for 5 minutes.

If the dough is still sticky you may add some flour and continue kneading until you form a smooth dough.

Put the dough in a clean bowl and cover with a clean kitchen towel and leave it in a warm place to rise and double in size.

1 Preparing the filling: 1

2

3

4 5

6 7 8

Heat 1 tablespoon of the olive oil in the skillet and sauté the onion for about 1½ minutes, add the chopped tomato and stir until tender.

Add the beef, salt, pepper and stir for 5 minutes then add the tomato sauce and stir for 5 more minutes. Remove from heat, add the chopped olives and stir.

Now you may start with the dough: divide the dough into 2 equal halves. Using your rolling pin, roll each half into a rectangle.

Sprinkle the beef mixture over the two doughs and top it with the cheddar cheese.

Fold over about 1 inch of the short ends, then roll up each rectangle the long way to create 2 loaves. Pinch the ends closed.

Slice each roll to individual servings about 1 inch wide and place them spaced on the cookie sheet.

You may sprinkle the mozzarella cheese on top of each one.

Bake on medium heat for 20 minutes or until golden brown.

CRAB CAKES

Submitted by Nehad Mamdouh

INGREDIENTS 3 sheets of filo pastry 250g (8½oz) cream cheese, softened ¼ cup sour cream 3 spring onions, chopped 200g (7oz) crab meat (12 crab sticks, chopped) cooking oil spray juice of half a lemon

METHOD 1

2 3 4

5

6

Preheat oven to 180°C (350°F). In a mixing bowl, combine all ingredients other than the filo sheets, stir until well blended.

Spray a 12 slot cupcake tray with cooking oil.

Place the 3 filo sheets on top of each other, spray cooking oil between each layer.

Cut into 12 squares, place the sheets in each slot in the cupcake tray and push down forming little cups, spray with cooking oil.

Bake the cups in a preheated oven for 5 minutes, pull the pan out and fill each cup with the crab mixture and bake again for 10-15 minutes until golden brown.

Garnish with cherry tomato or sprinkle with spring onion.

CREAM CHEESE & CUCUMBER

SAVOURY

IDEAS FOR SANDWICHES, BAGELS, WRAPS & PITA BREAD.

TURKEY & CRANBERRY SAUCE

EGG, MAYO & CRESS

CHEESE & TOMATO

COTTAGE CHEESE OR CREAM CHEESE ANIMALS

CORONATION CHICKEN

SAVOURY

PEANUT BUTTER & JELLY

CHEESE & VEGGIE

Submitted by Mums In Bahrain Members

VEGGIE, EGG & MEAT FACES

CHEESE, MEAT & OLIVE MICE

FALAFEL & TAHINI WRAPS

BANANA, HONEY & PEANUT BUTTER

TUNA, MAYO & SWEETCORN

HUMMUS, OLIVES & TOMATO

PRAWN & AVOCADO

SAVOURY

CHICKEN SPRING ROLLS Submitted by Raquel Pola

INGREDIENTS 5 sheets frozen filo pastry 500g (1lb) chicken mince 1 carrot, peeled and grated 1 zucchini, grated 1 onion, grated 3 mushrooms, finely diced 125g (4oz) can brown lentils, rinsed and drained 1 egg

2 tablespoons fresh herbs, chopped (basil and chives are great) salt black pepper 1 egg whisked, for glazing

METHOD 1

2 3 4 5

Preheat oven to 200°C (400°F). Lay out the pastry sheets and cut each in half to make two rectangles.

Mix together all the remaining ingredients until combined.

Spread the mixture lengthwise along the middle of the rectangles.

Ease pastry over from one edge, brush egg along top side then roll the other edge over to seal.

If cooking immediately, cut each roll into 4 pieces. Place on an oven tray lined with baking paper, brush with the whisked egg and cook in the middle of the oven for 25 minutes until golden and cooked through.

DUMPLINGS

Submitted by Marta Mart of Sticky Fingers

SAVOURY

INGREDIENTS 3 cups flour 1 cup hot water 1 egg ¾ teaspoon salt 1 teaspoon oil

You can use a range of ingredients for fillings for the dumplings, such as salmon, cooked mince meat, herbs, sauteed vegetables, cheese and boiled potato. You can even make sweet ones with strawberries, blueberries, whatever you would like!

METHOD 1

2 3 4 5

6 7

Place all of the dough ingredients into a bowl and blend (on a slow speed if using a mixer, or by hand).

When the dough has formed into a ball, split it into two halves.

Place one half onto a floured surface and roll out until around 2mm thick.

Cut circles of the dough out (use cookie cutters, smaller circles give smaller dumplings).

Place a small amount of your chosen filling into the centre of each circle, and fold closed by wetting the edges with a little water, and pressing or crimping them together.

Boil the dumplings in water for around 2 minutes.

Serve with various toppings, such as sour cream for savoury dumplings, or sugar, syrup and fruit for sweet ones.

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CHOCOLATE COCONUT SLICE

Submitted by Sonya Pyers

INGREDIENTS 150g (5oz) butter, melted and cooled 1 cup brown sugar, firmly packed 1 egg, lightly beaten 1 teaspoon vanilla extract ½ cup plain flour 1/3 cup self-raising flour ¼ cup cocoa powder (Cadbury in orange tin) ¾ cup desiccated coconut

CHIA COOKIES INGREDIENTS

1½ tablespoons chia seeds ¼ cup milk 2 ripe bananas, mashed ¾ cup oatmeal ¼ cup dried desiccated coconut ¼ cup chopped dates (fresh or dried)

INGREDIENTS FOR THE CHOCOLATE ICING 1½ cups icing sugar ¼ cup cocoa powder 1½ tablespoons butter, finely chopped 2 tablespoons boiling water

METHOD

METHOD 1

2

3

4

Preheat oven to 180°C (350°F). Grease a 20cm x 30cm slice pan and line with baking paper, extending the paper approximately 2cm from edge of pan at the long ends.

Place the butter, brown sugar, egg and vanilla in a large bowl. Stir until well combined. Sift over flours and cocoa. Add ½ cup coconut. Stir to combine. Spread mixture into prepared pan. Bake 25-30 minutes or until firm to touch.

Make chocolate icing: sift icing sugar and cocoa into a medium heatproof bowl. Add the butter and boiling water. Stir until smooth.

Spread the hot slice with icing. Sprinkle with remaining coconut. Set aside to cool completely in pan. Lift paper ends to remove slice from pan and cut into squares.

SWEET

You will need a 20cm x 30cm (approx.) slice pan, greased and lined with baking paper - extend the paper about 2cm from edge of pan at long ends. Spread the icing whilst slice base is still hot to make it easier, and then cut into squares once cooled.

¼ cup dark chocolate chunks (plus a few extra to munch on while the cookies are baking) 1 tablespoon almond butter (or peanut butter, hazelnut butter) 1 large pinch of cinnamon or nutmeg

I THINK THIS NOTE MAY SOUND REPETITIVE AS ITS BASICALLY SAID WITHIN THE METHOD?

1 2

3 4 5

6

Put the chia seeds in a bowl with the milk and leave for about 10 minutes.

Pour the chia seed mixture into a bowl together with the mashed bananas, oats, coconut, almond butter and cinnamon until well combined.

Gently stir in the dates and chocolate chunks.

Divide into little tablespoon-sized balls and press down on a baking tray with a fork.

Bake for 15-20 minutes at 180°C (350°F) or until the bottom of the cookies have browned slightly.

Cool and serve.

SWEET

Submitted by Carly Lee from Little Poppits

BALLET TAP MODERN/JAZZ STRETCH & FLEXIBILITY SWEET

HIP-HOP BREAKDANCE CONTEMPORARY RIVER DANCE BURSLESQUE

JELLY SLICE

Submitted by A Slice Of Life

INGREDIENTS 185g (6½oz) butter, melted 250g (8½oz) plain sweet biscuits, crushed 2 teaspoons gelatine ¼ cup boiling water juice of 2 large lemons 395g (14oz) can condensed milk 1 packet (85g) strawberry or raspberry jelly 2 teaspoons gelatine, extra

Be careful when transferring to fridge as spillage may occur. A thick layer of jelly is nice so make sure your pan/ cups are deep enough. To serve as a dessert make slices in individual glasses or cheese cake tins instead of a pan.

METHOD 1 2 3 4

5

6

Grease and line a pan (approx. 20cm x 30cm) with baking paper.

Combine butter and biscuits in a medium bowl. Mix well. Press firmly into prepared slice tin.

Refrigerate.

Meanwhile, dissolve gelatine in boiling water. Place in a medium bowl with condensed milk and lemon juice. Combine well then pour over biscuit base. Refrigerate for 1 hour or until set.

Prepare jelly according to packet directions, adding extra gelatine. Set aside to cool mixture.

Carefully pour over condensed milk mixture and refrigerate for 4 hours or overnight until jelly is set.

Remove from pan then cut into squares using a warm knife.

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SWEET

SWEET

ROCKY ROAD INGREDIENTS

200g (7oz) powdered drinking chocolate 200g (7oz) soft butter 200g (7oz) caster sugar 200g (7oz) crushed plain biscuits, such as digestives or rich tea 2 eggs

METHOD 1 2 3 4

5 6

Cream together the butter and sugar then beat in the chocolate powder.

Beat together the two eggs and combine into the chocolate mixture.

Fold in the crushed biscuits. The mixture should be firm - if not, place in the fridge.

Take 2 large sheets of greaseproof paper, dusted with caster sugar. Split the chocolate mixture in two, and form each one into a sausage shape in the centre of each sheet. Wrap and roll each one into a log shape, finally twisting the ends of the paper to keep the paper wrapped.

Place in the fridge overnight. To serve, cut into slices and keep chilled.

Add marshmallows and chopped brazil nuts if desired.

TORTA CAPRESE INGREDIENTS

Submitted by Rosaria Fusco

200g (7oz) unsalted butter 200g (7oz) blanched whole almonds 170g (6oz) fine-quality bittersweet chocolate(not unsweetened) 4 large eggs 1 cup granulated sugar confectioners’ sugar to garnish whipped cream for accompaniment

METHOD 1

2 3 4

5

6

7

8 9

Preheat oven to 180°C (350°F), and butter a 10-inch cake pan. Line bottom of pan with a round of wax paper and butter paper.

Melt butter and cool. In a food processor finely grind together almonds and chocolate.

Separate eggs.

In a bowl with an electric mixer beat yolks with granulated sugar until very thick and pale, then beat in almond mixture and butter.

In another bowl with cleaned beaters, beat the egg whites with a pinch of salt until they just hold stiff peaks and whisk one fourth into almond mixture. Fold in remaining whites gently but thoroughly and spread batter evenly in pan.

Bake torta for 50 minutes or until it begins to pull away from side of pan and a tester comes out with moist crumbs adhering. Cool torta on a rack for 5 minutes and invert onto another rack.

Discard wax paper and cool torta completely. Invert torta onto a plate.

Torta may be made 1 day ahead and kept, wrapped well in plastic wrap, at room temperature.

Dust torta with confectioners’ sugar and serve with whipped cream.

SWEET

Submitted by Filomena Ferreira

SWEET

RAINBOW CUPCAKES INGREDIENTS 2 cups sugar 2½ cups all purpose flour 4 eggs 1 cup milk ¾ cup vegetable oil 2¼ teaspoons baking powder 1 teaspoon vanilla gel food colouring: red, blue, green and yellow

METHOD 1 2

3 4

5

6 7

Preheat oven to 180°C (350°F).

In a large mixing bowl, with an electric mixer, beat the sugar and eggs together until slightly thickened, about 1 minute. Add flour, milk, oil, baking powder, and vanilla and beat for another minute, just until the batter is smooth and creamy. Don’t overbeat.

Distribute the batter into 6 even portions.

Colour as follows: yellow, red, green, blue, purple (mix blue and red), orange (mix yellow and red).

Using a spoon, pour batter into cupcake cups using the following order: purple, blue, green, yellow, orange, red.

Bake for 25 minutes.

Decorate using your favourite icing.

Submitted by Sugar Puffs Cakes

LEMON DRIZZLE CAKE Submitted by Irena Smith

INGREDIENTS

SWEET

4 eggs 225g (8oz) unsalted butter, softened 225g (8oz) + 3½ tablespoons caster sugar 225g (8oz) flour zest of 1 lemon juice of 2 lemons

METHOD 1 2

3

4

5 6

Preheat oven to 180°C (350°F).

With a hand mixer, beat together the softened butter with 225g caster sugar until pale and creamy.

Add the eggs one at a time, slowly mixing through. Add the flour and zest of 1 lemon, combine well.

Grease a loaf tin, add mixture and bake for 45-50 minutes. Prick the warm cake all over with a skewer.

Make a drizzle of the juice of 2 lemons and 3½ tablespoons of caster sugar.

Pour slowly all over the cake so that the juice sinks into the cake. Enjoy!

KONAFA

500g (17½oz) konafa 1 cup powdered sugar 1 cup butter, melted 300g (10½oz) whipped cream 1 large fresh mango, sliced syrup

Konafa is a sort of shredded filo and is available in most supermarkets in the pastry section. You can make your own syrup by placing 2 cups of sugar and 1 1/2 cups of water and a squeeze of lemon in a saucepan, bring to a boil and let it simmer and reduce for approximately 10 minutes.

METHOD 1

2 3 4 5 6 7 8

Place the konafa in a food processor and make single pulses turning it into small flakes. (You may use your hands instead and crumb).

Transfer the konafa Into a large mixing bowl, sprinkle the powdered sugar on top and mix.

Add the melted butter and stir evenly until well incorporated.

Divide the konafa into 2 equal portions.

Place each portion of konafa in 2 equal 28cm (11in) round pans and press evenly.

Bake in a preheated oven at 180°C (350°F) until golden brown.

When it is ready, transfer each disc on the plate. Sprinkle half of the syrup evenly and let it cool.

Spread the whipping cream on top of one layer, arrange the mango and top it with the second disc, garnish with the whipping cream and mango.

SWEET

INGREDIENTS

Submitted by Nehad Mamdouh

STUFFED MINI DATE PIES Submitted by Dina Asha

INGREDIENTS

3 cups flour, sifted 1 teaspoon baking powder 1½ tablespoons yeast 2 teaspoons rose water sesame seeds 250g (8½oz) dried dates

METHOD 1 2

3

4

5 6 7

Mix yeast with 1 cup of warm water and set aside for 10 minutes.

Mix flour, add baking powder, rose water, yeast mix and melted butter in a bowl. Knead well with your hands to form the dough. Cover with a piece of cloth and leave in a warm place for 1 hour to rise until doubled.

In the meantime, prepare date filling. Place dates, 2 tablespoons butter and milk in a pan in a bath of boiling water over medium heat. Leave for 5 minutes, stirring occasionally until dates are soft. Leave to cool. Shape date mix into small balls.

Roll dough on a lightly floured surface until thickness is about ½cm. Use a cup with a wide opening to cut dough into rounds. Put 1 ball from date filling in the centre and cover with dough from all sides. Press edges to close. Roll to form a ball.

Brush surface of pies with egg white and sprinkle sesame seeds. Pierce the surface with a fork.

Put on a baking sheet and bake in oven 180°C (350°F) for about 20-30 minutes or until golden.

Allow to cool then keep in a tight container.

POUND CAKE Submitted by Cake Holics

INGREDIENTS 2 eggs 200g (7oz) butter (unsalted), softened 225g (8oz) caster sugar ¼ teaspoon vanilla essence

¼ teaspoon baking powder 1/8 teaspoon baking soda 1/8 teaspoon salt 450g (15½oz) self raising flour 180ml (6oz) milk

To make a chocolate cake, just add ½ cup cocoa powder with the self raising flour and 200g (7oz) of melted cooking chocolate with the milk.

METHOD 1

2 3 4 5 6

Preheat the oven to 190°C (375°F) for 10 minutes. Beat the eggs (one by one) with the vanilla essence until fluffy.

Add the butter (softened) and beat for a few seconds.

Add the caster sugar and beat for another 2 minutes.

Add baking soda, baking powder and the flour and beat until mixed well.

Add the milk and beat until well combined.

Pour into loaf tin or cupcake moulds. Bake in the oven for 25 minutes.

When you’re beating, make sure the speed of the hand-mixer or the stand-mixer is on medium. You can make 24 cupcakes with this recipe or 2 cakes in a 8in x 8in pan. Can be frosted to your liking.

SWEET

SWEET

1 egg white, beaten 1 tablespoon milk 100g (3½oz) butter, melted 2 tablespoons butter ½ teaspoon salt

JELLY BOATS Submitted by Susan Smith

INGREDIENTS

SWEET

2 packets blue jelly 1 packet red jelly 1 packet green jelly  4 oranges

METHOD 1 2 3

4

5

6

Slice the oranges in half and scoop out the flesh.

Make up the jelly as per the packet directions.

Use the 2 quantities of blue jelly to make the sea, pour into a clear rectangular container and refrigerate.

Place the orange halves into a muffin tin and fill them half with the green and half with the red jelly mixture. Refrigerate until set. Make paper sails with rectangles of heavyweight paper and stick them on toothpicks to form a mast.

When the jelly has set, slice oranges in half again to make quarters and place the paper sails into each quarter. Place boats on the blue sea and serve to a delighted crowd.

APPLE MARSHMALLOW SMILES Submitted by Noura Salim

INGREDIENTS red apples white mini marshmallows lemon or orange juice peanut butter, honey, or jam

METHOD 1

2

3

4

5

6

Slice the apples, leaving the skin on, into slices around 0.5cm thick.

Sprinkle the apple slices with lemon or orange juice to keep their colour.

Spread one side of a piece of apple with the peanut butter, jam or honey.

Arrange a row of mini marshmallows along the apple slice.

Spread the bottom of another apple slice with more of the peanut butter, jam or honey.

Stick this apple slice on top of the marshmallows to create the smile.

CUPCAKES Bake your favourite cake mix and place them in ice cream cones. Decorate them with colourful swirl icing and sprinkles. If you are planning a small party, divide the cake batter. Use half for the cones and bake the other half using any pan. When the cake is ready and cool enough, crumble and mix it with frosting until it becomes somewhat like a dough. Shape the dough into balls and dip them in melted milk chocolate, cake pops have just been made!

MARSHMALLOWS There are lots of ideas for a nice presentation... just use your imagination! Shape mini marshmallows as flowers or dip them in chocolate.

IDEAS

DRAGONFLY BAGS Using a clear sandwich bag and a clip, hold the bag in the middle dividing bag corners. Fill one corner with fruits (grapes or berries) and the other corner with mini crackers. Keep holding the bag from the middle and roll it up. Finally hold it with the clip. This is really tempting for kids.

CANDY BAR STATION Submitted by Fatima Jamal of Cakerybh

A CANDY BAR STATION IS A FUN AND ATTRACTIVE WAY TO DISPLAY ALL KINDS OF TREATS AND GOODIES. Here are some tips to prepare and decorate a fabulous and fancy Candy Bar. 1

2 3 4

Decide on a theme, character or set of colours. It may not feel very important, but having a specific theme in mind will help you with your shopping.

Less is more! Don’t fill the table with too much. The simpler it is kept, the nicer it will look.

Always go for the healthiest options.

Presentation... Prepare your labels, stickers, wrappers and boxes ahead of time. Those details make a monumental difference.

IDEAS ON WHAT TO INCLUDE IN YOUR CANDY BAR POPCORN Divide your popcorn into 3 big jars. Sprinkle the first with zaatar and sumaq. Sprinkle the second jar with oregano and parmesan cheese. For the last one drizzle some caramel sauce on and sprinkle some pecans on it.

CHIPS Using a slicer, slice beetroot, eggplant, carrot and zucchini. Lay them on a baking tray and sprinkle with salt. Bake them for 10-15 minutes or until brown and crispy. They taste great with a sour cream dip.

FAKE BANANA BOAT Cut banana into 5cm long pieces. Dip into chocolate and keep them standing on serving tray.

Decorate with whipping cream and fresh strawberries.

IDEAS

VEGETABLE STICKS Use small plastic cups and put a labna or hummus dip in the bottom then add carrot and cucumber sticks topped with olives or cherry tomatoes.

Filfil

See you on Friday!

Friday is Family Day. Especially at Kempinski Treat yourself and your loved ones to our Friday Family Brunch at Baharat, where Arabic specialities complement an international gourmet buffet.

Especially for children, our family brunch includes a kids buffet, a fun-filled play area with activities, a bouncy castle and friendly mascots!

After your meal, take advantage of our special pool offer for brunch guests, and spend the afternoon swimming and relaxing outdoors. +973 1717 1000 | restaurants.bahrain@kempinski.com | kempinski.com/bahrain kempinskihotelbahrain

Kempinskibahrain

KGIHBCC

Kempinski Grand & Ixir Hotel Bahrain City Centre

IDEAS FOR THEMES, ACTIVITIES & GAMES Children love parties with a theme, and it also helps you to plan the decorations, invitations and activities. To give you some inspiration, here are some great theme ideas.

IDEAS

BOYS

GIRLS

BABIES

OLDER

pirates cowboys sports (football, tennis, cricket) superheroes outer space robots airplanes aliens dinosaurs

princesses butterflies horses fairies movie themes carnival glam it up Japanese tea mermaids nautical

animals under the sea dinosaurs music theme circus jungle balloons & bubbles barnyard crayon inspired book theme

disco theme spa party Hawaiian a cupcake bake breakfast at Tiffany’s

travel vintage bowling camp-out/tents mad scientist

PARTY GAMES ARE A GREAT WAY TO BREAK THE ICE AND GET THE PARTY STARTED.

Depending on the number and age of the children, you can also incorporate craft activities or story telling sessions to capture their imaginations and keep busy little hands occupied.

FUN AND PHYSICAL musical statues/chairs, pinata, treasure hunts, rope wars, duck duck goose.

OLDER CHILDREN a ‘photo booth’ is a great idea - get props such as hats, wigs, clothes etc., and let the children dress up and take a photo of them as a momento.

QUIETER GAMES pass the parcel, pin the tail on the donkey, face painting, nail bar.

MAKE SURE THERE ARE LOTS OF PRIZES READY SO THAT EVERY CHILD IS A WINNER.

Games should be age appropriate - remember the younger they are the less likely they are able to concentrate for long periods of time.