Month: February 2014

Plum Crumble

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Ingredients for filling:
Punnet of plums
Zest of an orange
Juuce of an orange
2 apples
2 pears
2 large tbsp caster sugar
1/2 tsp mixed spice/ cinnamon powder

Method for filling:
1. Peel the apples and pears, core the plums and chop into pieces.
2. Add all the ingredients and the chopped fruit to a heavy bottomed pan and cook for half an hour. It will become a fruit compote that tastes like marmalade.

Ingredients of crumble mix:
5oz plain flour
4oz butter (salted)
4oz sugar/brown sugar
1oz/15 ground almonds (not too fine)

Crumble Method:
1. Put all the ingredients in a bowl. Rub together using your fingertips until fully incorporated.
2. Place the filling in a oven – proof dish and sprinkle crumble over it.
3. Bake in oven at 150 degrees for 35 mins.

Serve warm with cream or custard or ice cream.

Enjoy x

Love from Foodie Mariam Kika

Homemade Chicken Burger

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Ingredients:
(makes 40 medium to small size burger)
2 1/2 lb chicken mince
2 1/2 tsp garlic ginger
2 1/2 tsp green chillies
1 tsp salt
2 tsp black pepper
3/4 mug breadcrumbs (fresh bread blended till crumbs)
4 onions finely diced and juice squeezed out
3/4 bunch of fresh coriander

Method:
1. Blend together all the above ingredients.
2. Shape the mixture to form shapes.
3. Shallow fry in a little oil.

Serve with homemade chips.

Enjoy x

Love from Foodie Safiya Bangee

Spaghetti Meatballs

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Ingredients for sauce:
350g pasatta
2 tbsp tomato puree
salt to taste
3 cloves garlic sliced
1 tsp tumeric powder
1 tsp red chilli powder
1 medium onion

Ingredients for meatballs:
500g Chicken breast
Crushed green chillies
Coriander powder
salt to taste
pepper
1 slice of bread
1 small onion

Method:
1. Blend together all the meatball ingredients and shape into balls.
3. To make the sauce firstly fry the garlic slices in oil. Add dry spices and sauté for a few minutes.
4. Then add diced onions. Leave to cook till they soften. 5. Now add the pasatta and let it simmer for 5-10 minutes until oil bubbles appear at the top.
6. Then add the meatballs and let it cook.
7. Boil spaghetti and pour the meatball sauce on top before serving.

Serve with sliced tomatoes, onions and peppers.

Enjoy x

Love from Foodie Zaynab Kalang

Jamila’s Chicken

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Ingredients:
2 chickens cut into small pieces
150ml single cream
4 tbsp natural greek yogurt
1tsp tumeric powder
1tbsp coriander & cumin powder
1/2 tspn red chilli powder
1/4 tsp black pepper
3tbsp crushed ginger and garlic
1tsp lemon juice
4tsp Jamila’s Chicken Spice

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Oil
Sliced onions
Sliced green and red peppers
Freshly chopped coriander

Method:
1. Marinate the chicken overnight in the ingredients upto and including the Jamila’s spice.
2. Fry the onions in oil till they are soft.
3. Then add the marinated chicken and a cup of water. Cook till chicken is cooked and the water has evaporated. 4. Add the peppers and cook till curry/masala becomes thick. The chicken is ready to be served.
Garnish with fresh coriander. Serve with rice, roti or chips.

Note: This dish tastes best cooked in a pizza pan/electric pan. Also if you wish to serve this as a starter (see second pic) add less cream and cook till all the curry has evaporated.

Enjoy x

Love from Foodie Aiysha Haji

Potatoe Skins

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Ingredients:
Potatoes
Cheese
Onions
Salt
Pepper

Method:
1. Cut the potatoes in half length ways and par boil.
2. Remove the potatoes from the boiling water and scoop out the centre. Put the skins aside.
3. Return the potatoes’ insides to boil again.
4. Once cooked mash the potatoes’ insides. Add cheese and onions, then season with salt and pepper.
5. Stuff the potatoe skins with the mixture and grill till brown.

Enjoy x

Love from Foodie Safiya Bangee