CELEBRATE

5th Edition

INTRODUCTIONCelebrating 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.

Mums in Bahrain Team:Ghada SalemDaniela BurtLucy Palmer

Design & Artwork by:Danielle Lucaswww.lucasdesign.me

G. Salem

METHOD

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

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

3 Stir in the mint leaves and serve.

INGREDIENTS10 strawberries, chopped½ pineapple, peeled and chopped2 oranges, peeled and segmented500ml (17oz) pineapple juice500ml (17oz) dry ginger ale500ml (17oz) lemonade2 tablespoons mint leaves, chopped

Submitted by Daniela Burt

METHOD

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

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

3 Top up with the remaining water.

REALLY EASY LEMONADE

PIRATE/PRINCESS PUNCH

INGREDIENTS3 unwaxed lemons, roughly chopped140g (5oz) caster sugar1l (34oz) cold water

Submitted by Rosanna Canning

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

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

METHOD

METHOD

INGREDIENTS2 large bananas, peeled and roughly chopped150g (5oz) natural yogurt500g (17oz) bag frozen summer fruits 150ml (5oz) water

Submitted by Ghada Salem

BERRY SMOOTHIE

CHOCOLATE MONKEY

INGREDIENTS1 cup milkhalf a ripe banana2 tablespoons drinking chocolate or sweetened cocoa3 ice cubesdrizzle of honey if required

Submitted by Wendy Foster

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

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

2 Add frozen berries and blend to puree.

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

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

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1 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.

2 Refrigerate while the middle and top layers are being prepared.

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

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

INGREDIENTSBottom Layer2kg (4½lb) ground turkey or lean ground beef500g (15oz) jar salsa – mild, medium or hot2 x150ml (5oz) jar taco seasoning saucelarge onion, chopped fine

salt and pepper, chilli flakes to taste

Middle Layer2 cups cream cheese2 cups sour cream2 cups mayonnaise

Top Layer2 large tomatoes, de-seeded and dicedchopped lettuce16oz marble cheese or cheddar cheese, gratedblack olives

METHOD

METHOD

METHOD

MEXICAN 3 LAYER DIPSubmitted by Pam at Yummylicious Sweets

INGREDIENTS6 cherry tomatoes1 tub fresh pesto2 tablespoons natural yogurt

Submitted by Ghada Salem

1 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.

2 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.

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

TOMATO & PESTO DIP

PINKALICIOUS DIPINGREDIENTS1 punnet of fresh raspberries or 1 packet frozen raspberries, thawed1 tub cream cheese, room temperature1 cup plain yogurt1 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.

Submitted by Lucy Palmer

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

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

METHOD

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.

ARTICHOKE DIP

INGREDIENTS1 cup light mayonnaise1 cup grated parmesan cheese2 cups shredded mozzarella cheese1 x 8oz can artichoke hearts, drained and finely chopped2 teaspoons garlic powderpaprika to sprinkle over the finished dip

Submitted by Kathy Kleiver

DIPS D

IPS

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.

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.

INGREDIENTS200g (7oz) couscous400ml (14oz) vegetable broth300g (10½oz) mixed vegetables (such as eggplant, peppers, zucchini)1 garlic clove3 tablespoons CRESCENDO sesame oil2 tablespoons mixed herbs, finely chopped

180g (6oz) yogurt (1.5%)1 pinch of CRESCENDO green Hawaiian sea salt1 pinch of CRESCENDO Sichuan black pepper2 medium eggs1 tablespoon CRESCENDO rosemary oil1 handful basil leaves, chopped (optional)12 paper muffin cups

METHOD

VEGETABLE COUSCOUS MUFFINSSubmitted by Crescendo

1 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.

2 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.

3 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.

4 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.

5 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.

INGREDIENTS8 large eggs500g (17½oz) pork mince (or chicken mince)1 tablespoon fresh sage, finely chopped1 tablespoon fresh thyme leaves, finely chopped2 tablespoons fresh parsley, finely chopped1 large garlic clove, finely chopped3½ tablespoons plain flour for dusting150g (5oz) breadcrumbssunflower or vegetable oil for deep fryingsalt

METHOD

SCOTCH EGGSSubmitted by Simon Burt

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METHOD

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

2 Spoon into a 9” x 13” greased pan.

3 Bake at 180°C (350°F) for 35 minutes.

4 Delicious hot or cold. Spinach squares also freeze well.

SPINACH SQUARES

INGREDIENTS2 x 10oz bags of spinach, washed, cooked, and well-drained4 tablespoons butter, softened3 eggs1 cup milk

1 cup flour1 teaspoon salt1 teaspoon baking powder500g (17oz) shredded cheese ½ cup onion, chopped

Submitted by Kate Webb

MAKERS OF THE ORIGINAL SWISS ARMY KNIFE I WWW.VICTORINOX.COM

SwissClassic

METHOD

INGREDIENTS1 pack of flat tortilla bread1 pack of Boursin cheese (or other cream cheese)1 packet of thin cut turkey ham1 packet of rocket leavescocktail sticks

Submitted by Marije Zwart-Prins

TURKEY, HAM & CHEESE PINWHEELS

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

2 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.

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

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

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

3 Add the oil and mix.

4 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.

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

6 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 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.

2 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.

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

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

5 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.

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

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

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

INGREDIENTS2 cups flourpinch of salt½ teaspoon baking powder2 teaspoons active dry yeast1 teaspoon sugar4 tablespoons powdered milk4 tablespoons olive oil1 cup warm waterflour for kneading and dusting250g (9oz) minced beef1 medium onion, chopped1 medium tomato, chopped1 tablespoon olive oil or butter salt and pepper to taste¼ cup tomato sauce

INGREDIENTS CONTINUED...¼ cup seedless green olives, chopped1 cup shredded cheddar cheese1 cup shredded mozzarella cheese (optional)

METHOD

1 Preparing the filling:

PIZZA WHEELSSubmitted by Nehad Mamdouh

Get creative with this wonderful dough., you can change the filling and add your preferred pizza toppings.

METHOD

INGREDIENTS3 sheets of filo pastry250g (8½oz) cream cheese, softened¼ cup sour cream3 spring onions, chopped200g (7oz) crab meat (12 crab sticks, chopped)cooking oil sprayjuice of half a lemon

Submitted by Nehad Mamdouh

CRAB CAKES

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

2 Spray a 12 slot cupcake tray with cooking oil.

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

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

5 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.

6 Garnish with cherry tomato or sprinkle with spring onion.

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CHEESE & VEGGIE

IDEAS FOR SANDWICHES,

BAGELS, WRAPS & PITA

BREAD.Submitted by Mums In Bahrain Members

PEANUT BUTTER & JELLY

TURKEY & CRANBERRY SAUCE EGG, MAYO & CRESSCREAM CHEESE

& CUCUMBERCORONATION

CHICKENCHEESE & TOMATO COTTAGE CHEESE OR CREAM CHEESE ANIMALS

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VEGGIE, EGG & MEAT FACES

CHEESE, MEAT & OLIVE MICE

BANANA, HONEY & PEANUT BUTTER

TUNA, MAYO & SWEETCORN PRAWN & AVOCADO

HUMMUS, OLIVES & TOMATO

FALAFEL & TAHINI WRAPS

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!

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

2 Mix together all the remaining ingredients until combined.

3 Spread the mixture lengthwise along the middle of the rectangles.

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

5 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.

INGREDIENTS5 sheets frozen filo pastry500g (1lb) chicken mince1 carrot, peeled and grated1 zucchini, grated1 onion, grated3 mushrooms, finely diced125g (4oz) can brown lentils, rinsed and drained1 egg

2 tablespoons fresh herbs, chopped (basil and chives are great)saltblack pepper1 egg whisked, for glazing

METHOD

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

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

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

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

5 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.

6 Boil the dumplings in water for around 2 minutes.

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

METHOD

INGREDIENTS3 cups flour1 cup hot water1 egg¾ teaspoon salt1 teaspoon oil

Submitted by Marta Mart of Sticky Fingers

Submitted by Raquel Pola

DUMPLINGS

CHICKEN SPRING ROLLS

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

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

3 Gently stir in the dates and chocolate chunks.

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

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

6 Cool and serve.

METHOD

INGREDIENTS1½ tablespoons chia seeds¼ cup milk 2 ripe bananas, mashed ¾ cup oatmeal¼ cup dried desiccated coconut¼ cup chopped dates (fresh or dried)

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

Submitted by Carly Lee from Little Poppits

CHIA COOKIES

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1 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.

2 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.

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

4 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.

INGREDIENTS150g (5oz) butter, melted and cooled1 cup brown sugar, firmly packed1 egg, lightly beaten1 teaspoon vanilla extract½ cup plain flour1/3 cup self-raising flour¼ cup cocoa powder (Cadbury in orange tin)¾ cup desiccated coconut

INGREDIENTS FOR THE CHOCOLATE ICING1½ cups icing sugar¼ cup cocoa powder1½ tablespoons butter, finely chopped2 tablespoons boiling water

METHOD

CHOCOLATE COCONUT SLICESubmitted by Sonya Pyers

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.

SWEET

I THINK THIS NOTE MAY

SOUND REPETITIVE AS ITS BASICALLY

SAID WITHIN THE METHOD?

VICTORIADANCE3987 6215VICTORIADANCEBAHRAIN@GMAIL.COM

BALLET

TAP

MODERN/JAZZ

STRETCH & FLEXIBILITY

HIP-HOP

BREAKDANCE

CONTEMPORARY

RIVER DANCE

BURSLESQUE

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

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

3 Refrigerate.

4 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.

5 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.

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

INGREDIENTS185g (6½oz) butter, melted250g (8½oz) plain sweet biscuits, crushed2 teaspoons gelatine¼ cup boiling waterjuice of 2 large lemons395g (14oz) can condensed milk1 packet (85g) strawberry or raspberry jelly2 teaspoons gelatine, extra

METHOD

JELLY SLICESubmitted by A Slice Of Life

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.

SWEET

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

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

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

4 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.

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

6 Add marshmallows and chopped brazil nuts if desired.

INGREDIENTS200g (7oz) powdered drinking chocolate200g (7oz) soft butter200g (7oz) caster sugar200g (7oz) crushed plain biscuits, such as digestives or rich tea2 eggs

METHOD

ROCKY ROADSubmitted by Filomena Ferreira

SWEET

1 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.

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

3 Separate eggs.

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

5 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.

6 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.

7 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.

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

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METHOD

TORTA CAPRESESubmitted by Rosaria Fusco

INGREDIENTS200g (7oz) unsalted butter200g (7oz) blanched whole almonds170g (6oz) fine-quality bittersweet chocolate(not unsweetened)4 large eggs1 cup granulated sugarconfectioners’ sugar to garnishwhipped cream for accompaniment

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1 Preheat oven to 180°C (350°F).

2 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.

3 Distribute the batter into 6 even portions.

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

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

6 Bake for 25 minutes.

7 Decorate using your favourite icing.

INGREDIENTS2 cups sugar2½ cups all purpose flour4 eggs1 cup milk¾ cup vegetable oil2¼ teaspoons baking powder1 teaspoon vanillagel food colouring: red, blue, green and yellow

METHOD

RAINBOW CUPCAKESSubmitted by Sugar Puffs Cakes

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

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

3 Add the melted butter and stir evenly until well incorporated.

4 Divide the konafa into 2 equal portions.

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

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

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

8 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.

INGREDIENTS500g (17½oz) konafa1 cup powdered sugar1 cup butter, melted300g (10½oz) whipped cream1 large fresh mango, slicedsyrup

METHOD

KONAFASubmitted by Nehad Mamdouh

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

INGREDIENTS4 eggs225g (8oz) unsalted butter, softened225g (8oz) + 3½ tablespoons caster sugar225g (8oz) flourzest of 1 lemonjuice of 2 lemons

Submitted by Irena Smith

LEMON DRIZZLE CAKE

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1 Preheat oven to 180°C (350°F).

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

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

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

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

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

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

2 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.

3 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.

4 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.

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

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

7 Allow to cool then keep in a tight container.

METHOD

INGREDIENTS1 egg white, beaten 1 tablespoon milk100g (3½oz) butter, melted2 tablespoons butter½ teaspoon salt

3 cups flour, sifted1 teaspoon baking powder1½ tablespoons yeast2 teaspoons rose watersesame seeds250g (8½oz) dried dates

Submitted by Dina Asha

STUFFED MINI DATE PIES

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.

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

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

3 Add the caster sugar and beat for another 2 minutes.

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

5 Add the milk and beat until well combined.

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

INGREDIENTS2 eggs200g (7oz) butter (unsalted), softened225g (8oz) caster sugar ¼ teaspoon vanilla essence

¼ teaspoon baking powder1/8 teaspoon baking soda 1/8 teaspoon salt450g (15½oz) self raising flour 180ml (6oz) milk

METHOD

POUND CAKESubmitted by Cake Holics

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.

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1 Slice the oranges in half and scoop out the flesh.

2 Make up the jelly as per the packet directions.

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

4 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.

5 Make paper sails with rectangles of heavyweight paper and stick them on toothpicks to form a mast.

6 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.

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

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

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

4 Arrange a row of mini marshmallows along the apple slice.

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

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

METHOD

METHOD

INGREDIENTS2 packets blue jelly1 packet red jelly1 packet green jelly 4 oranges

INGREDIENTSred appleswhite mini marshmallowslemon or orange juicepeanut butter, honey, or jam

Submitted by Susan Smith

Submitted by Noura Salim

JELLY BOATS

APPLE MARSHMALLOW SMILES

SWEET

CUPCAKESBake 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!

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

VEGETABLE STICKSUse 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.

DRAGONFLY BAGSUsing 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.

FAKE BANANA BOATCut banana into 5cm long pieces. Dip into chocolate and keep them standing on serving tray. Decorate with whipping cream and fresh strawberries.

CANDY BAR STATION

IDEAS ON WHAT TO INCLUDE IN YOUR CANDY BAR

Submitted by Fatima Jamal of Cakerybh

Here are some tips to prepare and decorate a fabulous and fancy Candy Bar.

1 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.

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

3 Always go for the healthiest options.

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

POPCORNDivide 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.

CHIPSUsing 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.

IDEA

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EAS

A CANDY BAR STATION IS A FUN AND ATTRACTIVE WAY TO DISPLAY ALL KINDS OF TREATS AND GOODIES.

amerika_ing bahrein 14.8x20.5cm.ai 1 10/21/13 4:07 PM

Friday is Family Day. Especially at KempinskiTreat 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

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See you on Friday!

24929_Kempinski_Friday Brunch_MIB_FP_v1.indd 1 12/2/13 4:01 PM

QUIETER GAMESpass the parcel, pin the tail on the donkey, face

painting, nail bar.

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 FOR THEMES, ACTIVITIES & GAMES

BOYS

piratescowboys

sports (football, tennis, cricket)superheroes outer space

robotsairplanes

aliensdinosaurs

GIRLS

princessesbutterflies

horsesfairies

movie themescarnival

glam it upJapanese tea

mermaidsnautical

BABIES

animalsunder the sea

dinosaursmusic theme

circusjungle

balloons & bubblesbarnyard

crayon inspiredbook theme

OLDER

disco themespa partyHawaiian

a cupcake bakebreakfast at Tiffany’s

travelvintagebowling

camp-out/tentsmad 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.

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

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

IDEA

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