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Indulgent recipes 🥘 Not a chef LDN, UK📍
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Replying to @Amira Episode 11 of 30 of the Ramadan series: Biscoff almond croissants 🥐 Recipe below 👇🏽
Ingredients:
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
Steps:
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
Ingredients:
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
Steps:
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 10 of 30 of the Ramadan series: Creamy spinach soup 🥬🍲 Recipe below 👇🏽
Ingredients:
2 tbs olive oil
1 large onion, chopped
2 medium potatoes, chopped
1 stalk celery, chopped
4 garlic cloves, minced
2 cups chicken/vegetable stock
1 cup heavy cream
350g/12 ounces baby spinach
Handful parsley leaves
Salt/ chicken bouillon to taste
Black pepper to taste
Parmesan cheese for garnishing
Steps:
1. Heat the olive oil in a deep saucepan over medium heat and cook the onion, potatoes and celery until softened, about 5-7 minutes.
2. Add garlic and cook for 2 minutes.
3. Add the chicken/vegetable stock and cream. Season with salt/chicken bullion and pepper to taste.
4. Bring the soup to a boil uncovered then cover and simmer on low heat for 10 minutes.
5. Add the spinach and parsley and simmer for 5 more minutes then blend until smooth.
6. Adjust the seasoning to taste and serve with freshly grated parmesan.
#spinachsoup #creamofspinach #souprecipe #ramadanrecipes #ramadan #iftar
Ingredients:
2 tbs olive oil
1 large onion, chopped
2 medium potatoes, chopped
1 stalk celery, chopped
4 garlic cloves, minced
2 cups chicken/vegetable stock
1 cup heavy cream
350g/12 ounces baby spinach
Handful parsley leaves
Salt/ chicken bouillon to taste
Black pepper to taste
Parmesan cheese for garnishing
Steps:
1. Heat the olive oil in a deep saucepan over medium heat and cook the onion, potatoes and celery until softened, about 5-7 minutes.
2. Add garlic and cook for 2 minutes.
3. Add the chicken/vegetable stock and cream. Season with salt/chicken bullion and pepper to taste.
4. Bring the soup to a boil uncovered then cover and simmer on low heat for 10 minutes.
5. Add the spinach and parsley and simmer for 5 more minutes then blend until smooth.
6. Adjust the seasoning to taste and serve with freshly grated parmesan.
#spinachsoup #creamofspinach #souprecipe #ramadanrecipes #ramadan #iftar
Episode 9 of 30 of the Ramadan series: Chicken gyros 🥙🇬🇷 Recipe below 👇🏽
Ingredients:
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
Lettuce
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
Steps:
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.
Tzatziki:
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
Ingredients:
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
Lettuce
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
Steps:
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.
Tzatziki:
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 8 of 30 of the Ramadan series: Snickers dates 🍫🥜 Recipe below 👇🏽
Ingredients:
20 medjool dates or soft dates
½ cup smooth peanut butter
150g melted chocolate
2 tbs chopped peanuts
Steps:
1. Fill a piping bag or plastic bag with peanut butter.
2. Cut a slit down the dates and take out the pits.
3. Pipe the peanut butter in.
4. Press the peanut butter in with your finger and close the dates to enclose it.
5. Stick a skewer or toothpick in the dates and dip in the chocolate to cover.
6. Sprinkle the chopped peanuts all over the dates.
7. Place the dates on a tray lined with parchment paper and pop them in the freezer for 20-30 minutes to harden the chocolate.
8. Enjoy!
#snickersdates #datesrecipe #ramadan #ramadanrecipes #iftar
Ingredients:
20 medjool dates or soft dates
½ cup smooth peanut butter
150g melted chocolate
2 tbs chopped peanuts
Steps:
1. Fill a piping bag or plastic bag with peanut butter.
2. Cut a slit down the dates and take out the pits.
3. Pipe the peanut butter in.
4. Press the peanut butter in with your finger and close the dates to enclose it.
5. Stick a skewer or toothpick in the dates and dip in the chocolate to cover.
6. Sprinkle the chopped peanuts all over the dates.
7. Place the dates on a tray lined with parchment paper and pop them in the freezer for 20-30 minutes to harden the chocolate.
8. Enjoy!
#snickersdates #datesrecipe #ramadan #ramadanrecipes #iftar
Episode 7 of 30 of the Ramadan series: Hot honey garlic cheese bread 🍯🧄 Recipe below 👇🏽
Ingredients:
2 heads of garlic
1 shallot/small onion
Olive oil
Salt
Black Pepper
170g/1 stick softened unsalted butter
1 large loaf of bread
2 cups mozzarella or gruyere cheese, freshly grated
4 tbs honey
1 tsp chilli flakes
1 tsp hot sauce
Parsley for garnishing
Steps:
1. Preheat oven to 180C/350F.
2. Cut the tops of the garlic heads and the shallot or onion in half.
3. Place on a sheet of foil and drizzle olive oil and add a sprinkle of salt and pepper.
4. Wrap them up and place in the oven to roast for 45 minutes.
5. Squeeze out the garlic and shallot/onion and add to the butter. Season with salt and pepper to taste then mash with a fork.
6. If the garlic and shallot/onion are too hot and the butter melts pop the bowl in the freezer for a few minutes to harden and become spreadable.
7. Cut the bread open and spread the garlic butter on both sides then add as much cheese as you want.
8. Bake on the broiler setting of your oven or at 200C/390F for 10 minutes or until the cheese is melted and golden.
9. For the hot honey combine honey, chilli flakes and hot sauce in a pan and mix on low heat for 2 minutes.
10. Garnish the bread with parsley and drizzle the hot honey on top.
#garlicbread #cheesygarlicbread #hothoney #ramadanrecipes #ramadan #iftar
Ingredients:
2 heads of garlic
1 shallot/small onion
Olive oil
Salt
Black Pepper
170g/1 stick softened unsalted butter
1 large loaf of bread
2 cups mozzarella or gruyere cheese, freshly grated
4 tbs honey
1 tsp chilli flakes
1 tsp hot sauce
Parsley for garnishing
Steps:
1. Preheat oven to 180C/350F.
2. Cut the tops of the garlic heads and the shallot or onion in half.
3. Place on a sheet of foil and drizzle olive oil and add a sprinkle of salt and pepper.
4. Wrap them up and place in the oven to roast for 45 minutes.
5. Squeeze out the garlic and shallot/onion and add to the butter. Season with salt and pepper to taste then mash with a fork.
6. If the garlic and shallot/onion are too hot and the butter melts pop the bowl in the freezer for a few minutes to harden and become spreadable.
7. Cut the bread open and spread the garlic butter on both sides then add as much cheese as you want.
8. Bake on the broiler setting of your oven or at 200C/390F for 10 minutes or until the cheese is melted and golden.
9. For the hot honey combine honey, chilli flakes and hot sauce in a pan and mix on low heat for 2 minutes.
10. Garnish the bread with parsley and drizzle the hot honey on top.
#garlicbread #cheesygarlicbread #hothoney #ramadanrecipes #ramadan #iftar
Episode 6 of 30 of the Ramadan series: Lentil soup 🥣 Recipe below 🤌🏽👇🏽
Ingredients:
3 tbs olive oil
1 large onion, diced
1 large carrot or 2-3 smaller carrots, cut into chunks
2 small potatoes, cut into chunks
4 garlic cloves, minced
2 tbs tomato paste
2 tsp salt
1 tsp black pepper
2 tsp ground cumin
2 tsp dried oregano
5 cups/1L chicken or vegetable stock
1 cup red lentils
2 tbs neutral oil (vegetable oil, olive oil, etc.)
1 tbs paprika
Lemon slices
Steps:
1. Heat olive oil in a deep pan over medium heat and cook onion until softened, about 3 minutes.
2. Add the carrots and potatoes and cook for about 6 minutes or until slightly tender.
3. Add garlic and cook for 1 minute.
4. Add tomato paste and cook for 1 minute.
5. Add salt, black pepper, cumin and oregano and mix then add the chicken/vegetable stock and lentils.
6. Bring the soup to a boil on high heat then cover and simmer on low heat for 30 minutes, stirring occasionally.
7. Remove the soup from the heat and blend until smooth.
8. Taste for seasoning and adjust to your liking.
9. If the soup is too thick for you add more stock or water.
10. For the paprika oil, heat your neutral oil on medium heat then add the paprika and stir until combined.
11. Drizzle the paprika oil over your soup and serve with lemon slices.
#lentilsoup #lentilsouprecipe #ramadan #ramadanrecipes #iftar
Ingredients:
3 tbs olive oil
1 large onion, diced
1 large carrot or 2-3 smaller carrots, cut into chunks
2 small potatoes, cut into chunks
4 garlic cloves, minced
2 tbs tomato paste
2 tsp salt
1 tsp black pepper
2 tsp ground cumin
2 tsp dried oregano
5 cups/1L chicken or vegetable stock
1 cup red lentils
2 tbs neutral oil (vegetable oil, olive oil, etc.)
1 tbs paprika
Lemon slices
Steps:
1. Heat olive oil in a deep pan over medium heat and cook onion until softened, about 3 minutes.
2. Add the carrots and potatoes and cook for about 6 minutes or until slightly tender.
3. Add garlic and cook for 1 minute.
4. Add tomato paste and cook for 1 minute.
5. Add salt, black pepper, cumin and oregano and mix then add the chicken/vegetable stock and lentils.
6. Bring the soup to a boil on high heat then cover and simmer on low heat for 30 minutes, stirring occasionally.
7. Remove the soup from the heat and blend until smooth.
8. Taste for seasoning and adjust to your liking.
9. If the soup is too thick for you add more stock or water.
10. For the paprika oil, heat your neutral oil on medium heat then add the paprika and stir until combined.
11. Drizzle the paprika oil over your soup and serve with lemon slices.
#lentilsoup #lentilsouprecipe #ramadan #ramadanrecipes #iftar
Episode 5 of 30 of the Ramadan series: Pistachio baklava 🇹🇷 Recipe below 👇🏽
Ingredients:
30 sheets of phyllo pastry
1 ½ cups melted ghee/unsalted butter
1 cup crushed unsalted pistachios (you can also use walnuts)
½ cup water
½ cup sugar
1 tbs lemon juice
Steps:
1. Preheat oven to 180C/356F.
2. If using a round baking pan, cut out the phyllo to fit the inside of the pan.
3. Save the scraps and any phyllo you’re not using immediately in plastic wrap because they dry quickly.
4. Place one sheet of phyllo in the bottom of the pan and brush with a thin layer of ghee/butter.
5. Repeat this until you have 14 layers of phyllo.
6. Sprinkle an even layer of the pistachios and press them down to pack them tightly. Save about 2 tablespoons for garnishing.
7. Repeat the layering process with the remaining 16 sheets of phyllo and ghee/butter.
8. Use a sharp knife to cut the pastry into the shape you want.
9. Pour the remaining ghee/butter over the baklava and bake for 25-30 minutes. It should come out golden brown.
10. While the baklava bakes, combine water, sugar and lemon juice in a saucepan and bring to a boil.
11. Continue boiling for 10 minutes while stirring then turn off the heat.
12. Once the baklava is baked carefully pour the syrup all over it and let it cool.
13. Garnish with the remaining pistachios and enjoy.
#baklava #baklavarecipe #ramadanrecipes #ramadan #iftar
Ingredients:
30 sheets of phyllo pastry
1 ½ cups melted ghee/unsalted butter
1 cup crushed unsalted pistachios (you can also use walnuts)
½ cup water
½ cup sugar
1 tbs lemon juice
Steps:
1. Preheat oven to 180C/356F.
2. If using a round baking pan, cut out the phyllo to fit the inside of the pan.
3. Save the scraps and any phyllo you’re not using immediately in plastic wrap because they dry quickly.
4. Place one sheet of phyllo in the bottom of the pan and brush with a thin layer of ghee/butter.
5. Repeat this until you have 14 layers of phyllo.
6. Sprinkle an even layer of the pistachios and press them down to pack them tightly. Save about 2 tablespoons for garnishing.
7. Repeat the layering process with the remaining 16 sheets of phyllo and ghee/butter.
8. Use a sharp knife to cut the pastry into the shape you want.
9. Pour the remaining ghee/butter over the baklava and bake for 25-30 minutes. It should come out golden brown.
10. While the baklava bakes, combine water, sugar and lemon juice in a saucepan and bring to a boil.
11. Continue boiling for 10 minutes while stirring then turn off the heat.
12. Once the baklava is baked carefully pour the syrup all over it and let it cool.
13. Garnish with the remaining pistachios and enjoy.
#baklava #baklavarecipe #ramadanrecipes #ramadan #iftar
Episode 4 of 30 of the Ramadan series: Balsamic glazed chicken skewers 🍗🌶️ Recipe below👇🏽
Ingredients:
8 boneless skinless chicken thighs
¼ cup olive oil
3 tbs lemon juice
2 tbs balsamic vinegar
2 tbs soy sauce
4 tbs light brown sugar
1 tbs dijon mustard (or regular mustard if you don’t have dijon)
1 tsp onion powder and garlic powder
2 tsp salt
1 tsp basil, oregano, rosemary
1 tsp chilli flakes
Steps:
1. Cut chicken thighs into thick pieces and set aside.
2. In a large bowl combine olive oil, lemon juice, balsamic vinegar, soy sauce, brown sugar, mustard, onion and garlic powder, salt, basil, oregano, rosemary and chilli flakes.
3. Save ¼ cup of the marinade.
4. Add the chicken and coat well.
5. Cover with plastic wrap and refrigerate for 1-6 hours.
6. Preheat oven to 170C/335F.
7. Stick the chicken onto skewers and place them on a wire rack. Place a foil lined tray underneath the rack to catch any juices.
8. Place the chicken in the oven and cook for 30-40 minutes (cooking time depends on the size you cut your chicken). Brush the chicken on both sides with the reserved marinade every 10 minutes.
9. Remove the chicken from the oven and brush one more time with the reserved marinade.
10. Enjoy!
#chickenskewers #chickenrecipe #ramadanrecipes #ramadan #iftar
Ingredients:
8 boneless skinless chicken thighs
¼ cup olive oil
3 tbs lemon juice
2 tbs balsamic vinegar
2 tbs soy sauce
4 tbs light brown sugar
1 tbs dijon mustard (or regular mustard if you don’t have dijon)
1 tsp onion powder and garlic powder
2 tsp salt
1 tsp basil, oregano, rosemary
1 tsp chilli flakes
Steps:
1. Cut chicken thighs into thick pieces and set aside.
2. In a large bowl combine olive oil, lemon juice, balsamic vinegar, soy sauce, brown sugar, mustard, onion and garlic powder, salt, basil, oregano, rosemary and chilli flakes.
3. Save ¼ cup of the marinade.
4. Add the chicken and coat well.
5. Cover with plastic wrap and refrigerate for 1-6 hours.
6. Preheat oven to 170C/335F.
7. Stick the chicken onto skewers and place them on a wire rack. Place a foil lined tray underneath the rack to catch any juices.
8. Place the chicken in the oven and cook for 30-40 minutes (cooking time depends on the size you cut your chicken). Brush the chicken on both sides with the reserved marinade every 10 minutes.
9. Remove the chicken from the oven and brush one more time with the reserved marinade.
10. Enjoy!
#chickenskewers #chickenrecipe #ramadanrecipes #ramadan #iftar
Episode 3 of 30 of the Ramadan series: Lamb arayes 🥙 Recipe below 👇🏽
Ingredients:
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)
Vinegarette:
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
Steps:
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
Ingredients:
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)
Vinegarette:
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
Steps:
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 2 of 30 of the Ramadan series: Chai tres leches cake ☕️🍰 Recipe below 👇🏽
Ingredients:
1 ½ cups/245g all-purpose flour
1 tsp/4g baking powder
½ cup/113g softened unsalted butter
1 cup/220g granulated sugar
5 large eggs
2 tsp vanilla extract
2 cups/475ml chai (mixed with milk and sugar to taste)— I recommend chai tea bags or an instant chai blend
1 cup melted vanilla ice cream
1 ½ cups evaporated milk
1 ½ cups heavy cream
3 tsp ground cinnamon
Steps:
1. Preheat oven to 175°C/350°F and butter a 9 inch baking dish.
2. Mix flour and baking powder in a bowl and set aside.
3. Add butter and sugar to a mixing bowl and beat until fluffy, about 5 minutes.
4. Add eggs and vanilla extract and beat until combined, about 2-3 minutes.
5. Add flour mixture and mix until smooth.
6. Pour the batter into the dish and bake for about 30 minutes. A skewer or knife should come out of it clean. If there’s still wet batter bake and check every 5 minutes.
7. Pierce the cake all over with a fork then let it cool to room temperature.
8. Combine chai (make sure it’s not hot), ice cream and evaporated milk and pour onto the cooled cake. Let the cake absorb the liquid completely.
9. Add cinnamon to the cream and whip until stiff.
10. Top the cake with the cream and a dusting of cinnamon then serve.
#treslechescake #chaitreslechescake #ramadan #ramadanrecipes #iftar
Ingredients:
1 ½ cups/245g all-purpose flour
1 tsp/4g baking powder
½ cup/113g softened unsalted butter
1 cup/220g granulated sugar
5 large eggs
2 tsp vanilla extract
2 cups/475ml chai (mixed with milk and sugar to taste)— I recommend chai tea bags or an instant chai blend
1 cup melted vanilla ice cream
1 ½ cups evaporated milk
1 ½ cups heavy cream
3 tsp ground cinnamon
Steps:
1. Preheat oven to 175°C/350°F and butter a 9 inch baking dish.
2. Mix flour and baking powder in a bowl and set aside.
3. Add butter and sugar to a mixing bowl and beat until fluffy, about 5 minutes.
4. Add eggs and vanilla extract and beat until combined, about 2-3 minutes.
5. Add flour mixture and mix until smooth.
6. Pour the batter into the dish and bake for about 30 minutes. A skewer or knife should come out of it clean. If there’s still wet batter bake and check every 5 minutes.
7. Pierce the cake all over with a fork then let it cool to room temperature.
8. Combine chai (make sure it’s not hot), ice cream and evaporated milk and pour onto the cooled cake. Let the cake absorb the liquid completely.
9. Add cinnamon to the cream and whip until stiff.
10. Top the cake with the cream and a dusting of cinnamon then serve.
#treslechescake #chaitreslechescake #ramadan #ramadanrecipes #iftar
Episode 1 of 30 of the Ramadan series: Peri peri chicken 🍗🌶️ Recipe below 👇🏽
Ingredients:
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
Steps:
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
Ingredients:
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
Steps:
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
Salmon version of my chicken you guys loved so much 🍣🥰 Recipe below 👇🏽 @Yasmine
Ingredients:
350g skinless salmon fillet
Olive oil
Salt
Black Pepper
3 tbs honey
3 tbs lemon juice
1 tsp rice vinegar/white vinegar
2 tbs light soy sauce
4 garlic cloves, grated
2 tsp chilli flakes
Steps:
1. Cut the salmon into bite sized chunks and add a little drizzle of olive oil and sprinkle with salt and pepper (about ½ tsp each)
2. In a small bowl mix honey, lemon juice, vinegar, soy sauce, garlic and chilli flakes and set aside.
3. Heat a pan with some olive oil over medium-high heat and cook the salmon until crispy on all sides, about 1-2 minutes per side.
4. Set the salmon aside and pour the sauce into the same pan.
5. Cook the sauce on medium heat until reduced and thickened, about 3-5 minutes.
6. Add the salmon and toss gently.
7. Serve with any sauce leftover in the pan.
#salmonbites #salmonrecipe #honeylemonsalmon
Ingredients:
350g skinless salmon fillet
Olive oil
Salt
Black Pepper
3 tbs honey
3 tbs lemon juice
1 tsp rice vinegar/white vinegar
2 tbs light soy sauce
4 garlic cloves, grated
2 tsp chilli flakes
Steps:
1. Cut the salmon into bite sized chunks and add a little drizzle of olive oil and sprinkle with salt and pepper (about ½ tsp each)
2. In a small bowl mix honey, lemon juice, vinegar, soy sauce, garlic and chilli flakes and set aside.
3. Heat a pan with some olive oil over medium-high heat and cook the salmon until crispy on all sides, about 1-2 minutes per side.
4. Set the salmon aside and pour the sauce into the same pan.
5. Cook the sauce on medium heat until reduced and thickened, about 3-5 minutes.
6. Add the salmon and toss gently.
7. Serve with any sauce leftover in the pan.
#salmonbites #salmonrecipe #honeylemonsalmon
Lasagna soup for the soul 🥰🍜 Recipe below 👇🏽
Ingredients:
3 tbs olive oil
½ large onion, finely chopped
1 large carrot, finely chopped
1 celery stalk, finely chopped
Salt to taste
5 garlic cloves, minced
Black pepper to taste
3 tbs tomato paste
2 tbs dried oregano
2 tbs dried basil
2 tbs dried rosemary
250g/ ½lb ground beef
2 cups/ 400g passata/marinara sauce
1/ 1 ¾ cups chicken stock
100ml/ ¼ cup heavy cream
Chilli flakes to taste
Chilli flakes to taste
Sugar to taste
6-8 lasagna sheets (I had mafaldine so I used that)
2 cups mozzarella, freshly grated
Parmesan cheese to garnish
Steps:
1. Heat olive oil in a deep pan then cook onion, carrot and celery with a sprinkle of salt and pepper until softened.
2. Add garlic and tomato paste and cook for 3 minutes.
3. Add the herbs and ground beef and cook until beef is browned.
4. Add passata/marinara sauce, chicken and heavy cream, cover and bring to a boil.
5. Adjust seasoning then add sugar to cut the sourness of the tomato and add chilli flakes.
6. Break up the lasagne sheets and add to the soup then cook until al dente.
7. Add water if the soup is too thick.
8. Add mozzarella and mix.
9. Serve and top with grated parmesan cheese.
#lasagnasoup #lasagna #pastarecipe
Ingredients:
3 tbs olive oil
½ large onion, finely chopped
1 large carrot, finely chopped
1 celery stalk, finely chopped
Salt to taste
5 garlic cloves, minced
Black pepper to taste
3 tbs tomato paste
2 tbs dried oregano
2 tbs dried basil
2 tbs dried rosemary
250g/ ½lb ground beef
2 cups/ 400g passata/marinara sauce
1/ 1 ¾ cups chicken stock
100ml/ ¼ cup heavy cream
Chilli flakes to taste
Chilli flakes to taste
Sugar to taste
6-8 lasagna sheets (I had mafaldine so I used that)
2 cups mozzarella, freshly grated
Parmesan cheese to garnish
Steps:
1. Heat olive oil in a deep pan then cook onion, carrot and celery with a sprinkle of salt and pepper until softened.
2. Add garlic and tomato paste and cook for 3 minutes.
3. Add the herbs and ground beef and cook until beef is browned.
4. Add passata/marinara sauce, chicken and heavy cream, cover and bring to a boil.
5. Adjust seasoning then add sugar to cut the sourness of the tomato and add chilli flakes.
6. Break up the lasagne sheets and add to the soup then cook until al dente.
7. Add water if the soup is too thick.
8. Add mozzarella and mix.
9. Serve and top with grated parmesan cheese.
#lasagnasoup #lasagna #pastarecipe
Don’t sacrifice taste for budget— try this dinner idea tonight! Recipe below 👇🏽
Ingredients:
4 tbs olive oil
1 garlic clove, roughly chopped
Handful parsley stems
2 garlic cloves, minced
1 spicy red chilli, chopped
400g can plum tomatoes
Salt to taste
250g penne pasta
2 tsp granulated sugar
Handful parsley leaves, chopped
Method:
1. Heat olive oil in a pan on medium-high heat.
2. Fry the chopped garlic and parsley stems for 2 minutes then discard.
3. Add the minced garlic and spicy red chilli and cook for 3 minutes.
4. Add your plum tomatoes and let cook uncovered for 10 minutes.
5. Heavily salt boiling water and add your penne pasta and let that cook for 10 minutes.
6. While the pasta cooks add sugar to the sauce and season with salt to taste. If the sauce is to acidic for you add a bit more sugar.
7. Drain the pasta, saving about ½ cup of the cooking water.
8. Add the pasta to the sauce and slowly mix in the cooking water until you’re happy with the consistency.
9. Adjust the seasoning if necessary then toss in the parsley leaves and serve.
Part of a paid partnership on Instagram.
#pastarecipe #cheapdinner
Ingredients:
4 tbs olive oil
1 garlic clove, roughly chopped
Handful parsley stems
2 garlic cloves, minced
1 spicy red chilli, chopped
400g can plum tomatoes
Salt to taste
250g penne pasta
2 tsp granulated sugar
Handful parsley leaves, chopped
Method:
1. Heat olive oil in a pan on medium-high heat.
2. Fry the chopped garlic and parsley stems for 2 minutes then discard.
3. Add the minced garlic and spicy red chilli and cook for 3 minutes.
4. Add your plum tomatoes and let cook uncovered for 10 minutes.
5. Heavily salt boiling water and add your penne pasta and let that cook for 10 minutes.
6. While the pasta cooks add sugar to the sauce and season with salt to taste. If the sauce is to acidic for you add a bit more sugar.
7. Drain the pasta, saving about ½ cup of the cooking water.
8. Add the pasta to the sauce and slowly mix in the cooking water until you’re happy with the consistency.
9. Adjust the seasoning if necessary then toss in the parsley leaves and serve.
Part of a paid partnership on Instagram.
#pastarecipe #cheapdinner