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
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
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
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
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
Ingredients:
1 baby chicken (cut know pieces)
1 tbsp crushed ginger & garlic
2 tbsp coriander powder
1 tsp black pepper
1/2 tsp salt
1/2 tsp turmeric powder
1 tsp cumin powder
Juice of 1/2 a lemon
1 cube green chutney (combo of green chillies and fresh coriander)
2 tbsp peri peri sauce
Method:
1. Marinate the chicken in the above ingredients overnight or for atleast 4 hours.
2. Preheat the oven to 180 degrees. Place marinated chicken on a greased baking tray. Be sure to leave some of the marinade mixture for later.
2. Bake in the oven for 30-35 mins. Then turn the chicken pieces over and brush some of the marinade onto each piece. Cook for a further 30-35 minutes till chicken is cooked through.
Serve with spiced wedges, boiled vegetables and sweet chilli sauce.
Enjoy x
Love from Foodie Fatema Hansrod
Imgredients:
5/6 apples peeled, cored and meduim sliced.
1 cup sugar (more if pu like it sweeter)
1-2 stick cinnamon
1/4inch ginger (more if u like)
Splash of lemon juice
Zest of 1/2 lemon
Method:
1. Put the first 6 ingredients in a pan cover with little bit water and simmer till apples are transparent. Be sure to stir at intervals or else it will stick.
2. Take out the ginger and cinnamon and put the apples in serving dish.
3. For the topping rub flour butter and sugar together with fingers to form a breadcrumb like crumbly topping. Sprinkle onto apples. 4. Bake in a preheated oven at gas mark 6 for 20/30 mins.
Note: Use a fork or your finger to create a design on the top of the crumble.
Enjoy x
Love from Foodie Nasreen Bhayat
Ingredients:
1 tbsp ground peanut
1 tbsp white poppy seeds (Khus khus)
1 tsp cumin powder
1 tspn chilli powder
2 fresh tomatoes
1 chicken cut into pieces
2 & 1/4 tbsp crushed ginger
1 & 1/4 tbsp crushed garlic
1 & 1/8 tbsp green chillies
3 glasses water
3/4lb Spaghetti
1 tin coconut milk
1/4 piece of coconut cream block
1tbsp chickpea flour
2 tsp crushed red chillies
Method:
1. Make a paste with the first 5 ingredients on the list till tomatoes using a mini blender.
2. Warm a little oil and add the chicken. Allow to cook till most of the water is burnt away but leave a little so not totally dry.
3. Add salt to taste, ginger, garlic, green chillies and the blended paste. Allow to cook.
4. Then add 3 glasses water and cook on med heat.
5. Once half the water is burnt away mix in a paste created from the tin of coconut milk, coconut cream, flour and water. Allow to cook.
6. In a seperate pan add 1 sliced clove of garlic cut when golden do not use. But add the red crushed chillies and mix thoroughly. Then add this to chicken mix.
7 . boil the spaghetti in water. Drain and add to the chicken mix. Combine it all together. Garnish with coriander. Serve with red onions and fried and flaked filo pastry (samosa par).
Enjoy x
Love from Foodie Afifa Batan
Passion Fruit Jelly Ingredients:
2 cups water
1 cup of passion fruit juice
3/4 cup sugar
1 tsp ghus powder
Packet of fresh passion fruits
Jelly Method:
1. Bring all the ingredients to a boil and add the chopped fresh passion fruits.
Main Dessert Ingredients:
Ingredients:
1 tbsp custard powder
1 tbsp cornflour
3 cups of milk
1 tin condensed milk
1 tin nestles cream
1 tsp ghus powder
1/4 cup of water
Main Dessert Method:
1. In a saucepan place the cornflour, custard powder and a little milk to form a smooth paste.
2. Add the remaining milk and the ghas water. Bring to boil over medium heat stirring continuously until thick.
3. Add condensed milk and cream. Whisk well and pour into one large dish or few individual bowls. Allow to set completely preferably for a few hours.
4. Make the jelly (recipe above). Let it cool.
5. Transfer carefully over the custard. Refrigerate until set. Top with whipped cream.
Enjoy x
Love from Foodie Ayesha Kasu
Ingredients:
Chicken drumsticks/pieces
Green
Salt
Black pepper
Tbsp margarine
Chip shop batter
Chicken fry mix
Hot oil
Method:
1.Boil water and add the ingredients above up till the margarine.
2. Boil for 30 minutes then drain the chicken.
3. Make chip shop batter ( not too thick) and add chicken fry mix. Deep fry. Serve with chips!
Enjoy x
Love from Foodie Amina Batan
Ingredients:
Macaroni
4 tbsp butter
2 eggs
180 ml evaporated milk
1 tbsp hot sauce
1 tsp salt
Fresh grinded black pepper
1 tsp mustard
280g cheddar cheese grated
Method:
1. Boil 1 and 1/2 cup macaroni. Drain and return to pot.
2. Melt butter on top by tossing it to give it a coat.
3. Whisk eggs, evaporated milk, hot sauce, salt, pepper, and mustard. Stir into pasta and add cheese.
4. Stir over low heat for a few minutes until creamy.
Note: When reheating leftovers add a little whole milk to restore the creamyness
Enjoy x
Love from Foodie Sahena Bhayat
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