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Indulgent recipes 🥘 Not a chef LDN, UK📍



Replying to @Amira Episode 11 of 30 of the Ramadan series: Biscoff almond croissants 🥐 Recipe below 👇🏽

1 cup + 2 tbs/116g almond flour
½ cup/113g unsalted butter, softened
½ cup/100g light brown sugar
2 eggs
2 tsp almond extract
½ tsp/3g salt
4 tbs/40g flour
¼ cup/50g white sugar
¼ cups/60ml water
6 stale/day-old croissants
⅓ cup sliced/flaked almonds
4 tbs biscoff butter
6 biscoff cookies

1. Preheat oven to 175°C/350°F.
2. Toast almond flour in a pan on medium heat until golden brown, about 7-10 minutes.
3. In a large bowl mix butter and brown sugar until light and fluffy.
4. Add eggs and mix one at a time.
5. Add almond extract, salt and flour, and mix.
6. For the simple syrup combine white sugar and water in a saucepan over medium heat and stir until dissolved.
7. Cut the croissants in half and brush the simple syrup on all the open sides.
8. Divide the almond cream in half and spread one half on the bottom halves of the croissants.
9. Place the top halves of the croissants back and spread the other half of the almond cream on top of them.
10. Sprinkle the sliced almonds and bake for 20 minutes or until golden brown.
11. Let the croissants cool then drizzle the biscoff butter on top.
12. Add a small dollop of biscoff butter on the back of each cookie and stick them on top of the croissants.
13. Serve while warm.

#almondcroissant #biscoffc #ramadanrecipes #ramadan #iftar
Episode 9 of 30 of the Ramadan series: Chicken gyros 🥙🇬🇷 Recipe below 👇🏽

1kg/2.2lb boneless skinless chicken thighs
1 ½ cups/427g Greek yogurt
¼ cup/60ml lemon juice
¾ cup/180ml olive oil
2 tbs garlic, minced
1 tbs salt
1 tsp black pepper
2 tsp ground cinnamon
1 tbs ground coriander
2 ½ tbs smoked paprika
1 ½ tbs ground cumin
1 large onion
6 pita breads
Sliced tomatoes
Feta cheese

Tzatziki sauce:
1 large cucumber
1 cup/142g Greek yogurt
1 tbs garlic, minced
3 tbs/45ml lemon juice
2 tbs fresh parsley, finely chopped
2 tbs fresh dill, finely chopped
Salt and black pepper to taste

1. In a large bowl combine yogurt, lemon juice, olive oil, garlic, salt, pepper, cinnamon, coriander, paprika and cumin.
2. Place the chicken thighs on a cutting board and cover with plastic wrap then pound with a mallet or rolling pin until they’re about 1cm/½ inch thick.
3. Add the chicken to the marinade, cover and marinate for 2-6 hours.
4. Preheat your oven to 200°C/400°F.
5. Cut the onion in half and place half of it cut-side down on a tray lined with parchment paper or a large pan.
6. Stick two skewers on the onion and skewer the chicken thighs on. Rotate each piece of chicken 90 degrees as you go.
7. Stick the other half of the onion on top of the chicken.
8. Bake for 1½ to 2 hours, turning the tray or pan every 30 minutes to cook the chicken evenly.
9. When the chicken is ready carve it into slices and place it in your pita bread with tzatziki, lettuce, tomato and feta cheese.
10. Wrap it up in parchment paper and serve.

1. Grate the cucumber and squeeze out the excess water.
2. Combine the cucumber with the tzatziki ingredients and mix. Cover and refrigerate for at least 20 minutes.

#gyros #gyrosr
#gyros ##gyrosrecipe e#ramadanrecipes ar
Episode 3 of 30 of the Ramadan series: Lamb arayes 🥙 Recipe below 👇🏽

500g/1lb ground lamb
½ large onion or 1 medium onion
1 egg
4 cloves garlic, minced
2 tsp ground cumin
2 tsp ground cinnamon
2 tsp ground coriander
2 tsp sumac
2 tsp black pepper
1 ½ tsp salt
Handful chopped parsley
5 pita/ Arab flatbread
Mozzarella cheese(optional)

¼ cup red wine vinegar
2 ½ tbs honey
3 tbs adobo/canned chipotle pepper
½ tbs salt
4 tbs water
½ cup oil
½ tsp black pepper
¼ tsp dried oregano, Sour cream/yogurt to taste

1. Grate the onion and add it to the lamb with the egg, garlic, cumin, cinnamon, coriander, sumac, black pepper, salt and parsley and mix well.
2. Cook about 1 tablespoon of the meat in a pan and taste for seasoning then adjust the seasoning if needed.
3. Cut the flatbread in half and open up each half.
4. Stuff the meat into the flatbread until you’re happy with the thickness.
5. Add cheese (if using) and press the bread down gently.
6. Cook on medium heat on a nonstick pan for 6 minutes on each side or until the meat inside is fully cooked then cook the meat on the open side of the bread.
7. For the vinegarette add red wine vinegar, honey, adobo/chipotle pepper, salt and water to a blender.
8. Blend until smooth then open the top of the blender and slowly add the oil while the blender’s still going.
9. You should have a bright orange sauce.
10. Add black pepper and oregano and blend again.
11. Mix the vinegarette with as much sour cream or yogurt as you’d like.
12. Enjoy!

#arayes #ramadan
#arayes anrecipes #iftar
Episode 1 of 30 of the Ramadan series: Peri peri chicken 🍗🌶️ Recipe below 👇🏽

2 red bell peppers
1 red onion
2 red chillies
Olive oil
5 bird’s eye chillies
10 garlic cloves
Juice and zest of 1 large lemon
1 tbs paprika
2 tbs apple cider vinegar
1 tbs salt
2 tbs black pepper
Handful parsley leaves
5-6 chicken quarters

1. Preheat oven to 260°C/500°F.
2. Cut red bell peppers, onion and red chillies into big chunks and drizzle with olive oil.
3. Place in the oven until charred.
4. If you have a fire-top stove you can char the vegetables on the direct flame instead.
5. To a blender add bird’s eye chillies, garlic, lemon juice and zest, paprika, apple cider vinegar, 2 tbs olive oil, salt, pepper and parsley.
6. Remove the excess char from the vegetables and add to the blender. Blend until smooth.
7. Add the sauce to a pan and simmer on very low heat for 15 minutes.
8. Let the sauce cool completely before pouring over the chicken. Save about 1/3 cup of the marinade. If it’s too hot it’ll start cooking the chicken and you don’t want that.
9. Marinate for 1-6 hours.
10. Preheat oven to 200°C/392°F.
11. Arrange chicken on a wire rack and place in the oven with a foil lined tray underneath to catch the juices.
12. Roast for 40 minutes or until the chicken reaches and internal temperature of 165°C/329°F, brushing the chicken with the reserved marinade every 10-15 minutes.
13. When the chicken is cooked remove from the oven and brush one more time with marinade before serving.

#periperichicken #chickenrecipe #ramadan #ramadanrecipes #iftar
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