Tag Archives: Iftar

Lentil soup

Basmala

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Ingredients:

  • 2 tbsp olive oil
  • 1 medium onion, finely chopped
  • 1 clove garlic, grated
  • 1 tomato, diced
  • 1 tbsp tomato puree
  • 3 tbsp fresh, chopped coriander
  • 100g orange lentil
  • 1/4 tsp paprika
  • salt and pepper to taste
  • 1 tsp ground cummin
  • 1.5 litres water

Saut the onion until soft and then add the garlic and cook for a further minute or two. Add the remaining ingredients and bring to boil then simmer for about 45 minutes.

I like to blend the soup quickly for a smoother consistency.

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Ramadan day 3 – Cheesy Chicken Roll Ups

Basmala

Another day, another fast and alhamdu lillah everyone got through the day in one piece! It was a bit of a cooking fest today – I made chicken noodle soup, vegetable samosas and cheese and garlic stuffed chicken breast slices and also cooked up some shop bought tortelloni. In addition of course, there was leftover couscous salad and tuna rolls.

The chicken rolls are very simple and require only a few ingredients.

Ingredients

  • 2 large chicken breasts, thinly sliced
  • 75g medium strength Cheddar cheese
  • 1 cloves minced garlic
  • 1 egg, beaten
  • breadcrumbs
The chicken breasts I used made 9 slices, the remaining bits of chicken I used for the chicken noodle soup.
Mix the cheese and garlic together and then divide between the chicken slices and roll. Dip in the egg and then the breadcrumbs and then hallow fry in a little oil until lightly golden. Bake in the oven at 190C until golden and cooked through (about 25-30 mins).

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A bit later in the day I had a sudden urge to try making a chocolate sundae, all from scratch. Needless to say, it was a hit. Recipe to follow another day but it consisted of chocolate fudge brownie, raspberries, homemade chocolate mousse, homemade chocolate sauce and whipped cream. Chocolate heaven!

I have to add that making brownies AND mousse when fasting is torturous as you can’t lick the bowl out afterwards! 😯

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Ramadan essentials – Samosas

Basmala

Samosas, samboosa, samboosak, spring rolls, borek, borega as they are variously called in different countries are all a variation on a similar theme. They generally consist of a paper thin pastry filled with meat or vegetables, rolled into triangles or logs and deep fried. They feature on iftar tables during Ramadan worldwide in some form or other.

I have no set recipe for these and will generally fill them with whatever ingredients I have on hand, favourites include spiced mixed vegetables (as below), minced meat, onions and scrambled egg (Algerian style) and mashed potato/ Cheddar cheese. I have also tried filling them with Pakistani chicken kebab mixture and they were a hit.

One thing I love to do, whatever the filling, is to quickly dip each rolled samosa into egg wash and then in breadcrumbs before frying.

The prepared, uncooked samosas can be kept in the fridge for a couple of days or they can be frozen and thawed as needed.

Today’s recipes consisted of:

  • 1 medium onion, finely chopped
  • 1 tsp mustard seeds
  • 1 potato, diced
  • 1 carrot, diced
  • 1/2 cup sweetcorn
  • 1/2 cup petits pois
  • 1/2 tsp cumin powder
  • 1/2 tsp coriander powder
  • salt and chilli to taste
  • a squeeze of fresh lemon juice
Place the potato, carrots, sweetcorn and peas into boiling water and cook until soft.
Drain the vegetables and then very quickly give them a little mash – mainly just to break up the potato cubes a bit.
Fry the onion until soft and then add the mustard seeds, cumin, coriander, chilli and salt and stir on a medium to high heat for one minute before adding the cooked vegetables. Stir fry for a minute and finally add the squeeze of lemon juice.
Allow to cool before filling the samosa pastry. Fold into triangles, dip in beaten egg and then breadcrumbs if desired.
Fry in hot oil until golden and crispy.

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Ramadan Day 2 – Couscous Salad, Tuna Rolls

Basmala

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.

Ingredients:

  • 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

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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.

Ingredients:

  • 10 slices white bread, crusts removed
  • 1 tin tuna chunks
  • 2 eggs
  • 3 tbsp milk

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Ramadan – Day 1

Basmala

Day 1 of Ramadan went smoothly alhamdu Lillah and I had minimal cooking to do since I had prepared nearly everything the night before. My 13, 10 and 7 year old children were fasting so I had to make something they would enjoy breaking their fast on on and I also kept it simple. Nothing greasy that would upset tummies on the very first day!

I made Algerian Shorba but I didn’t use any meat and instead of burghul (cracked wheat) I used a handful of broken vermicelli.

For main course I marinaded some chicken drumsticks in Nando’s garlic Peri-Peri sauce overnight and then grilled them for about 40 minutes just before iftar. These were served with shop bought coleslaw and potato salad and potato wedges with their skins left on and rubbed with olive oil, minced garlic, Italian seasoning and sea salt – they were baked in the oven on 190C for about 45 minutes.

All I managed to prepare for dessert was orange Jello! Hopefully, I will make some better desserts as the month progresses!