Day 2 of Ramadan went well alhamdu Lillah with four of my children fasting: 15, 13, 10 and 7 year olds. My 4 year old decided at 11:30 to fast and she held out for two whole hours! I opted for a finger foods theme today. There was shorba already prepared that just needed to be reheated and to accompany, there were shop bought veggie samosas and shop bought onion bhajis (wasn’t able to buy samosa pastry to make my own samosa and borek until this afternoon), tuna rolls and cheese rolls, chicken nuggets and cous cous salad. No dessert today but there is always plenty of ice cream in the freezer for whoever has a sweet tooth!
For the cous cous salad, I cooked 1 cup of cous cous according to the microwave method mentioned here but omiting the final stage of adding ghee or butter. I left to cool and then added a good glug of Hellman’s French salad dressing then added chopped cherry tomatoes, olives, diced cucumber and 1 package of Apetina feta with garlic and green olives. (I normally add chopped sundried tomatoes too but have run out.) I mixed well and refrigerated.
- 1 cup dry cous cous
- 2 tbsp salad dressing
- 2 inches cucumber, diced
- 1 small tomato, diced or a few cherry tomatoes, quartered
- sundried tomatoes if you have them
- a few olives, sliced
- 1 package Apetina feta cubes or similar
For the little tuna rolls and cheese rolls – I drained 1 can of tuna in brine and set aside; beat 2 eggs with a splash of milk and set aside.
Next I took 10 slices of white bread, removed the crusts and rolled out flat with a rolling pin. I sprinkled the tuna over the bread, rolled up tightly and then dipped in the egg. The egg dipped rolls were then shallow fried in a few spoons of hot oil until crispy and golden. I made a further 4 slices of bread filled with cubed cheddar.
- 10 slices white bread, crusts removed
- 1 tin tuna chunks
- 2 eggs
- 3 tbsp milk