Veggie

Quick Potato Pastries

image

Ingredients:
Potatoes
Oil
Crushed green chillies
Crushed ginger &  garlic
Pinch of tumeric powder
Salt to taste
Coriander &  cumin powder
Fresh coriander

Method:
1. Peel and cube the potatoes and leave to soak in water.
2. Heat a little oil in a pan and all the remaining ingredients minus the fresh coriander and leave to steam cook. You can add a live water.
3. Once cooked sprinkle coriander over the filling. Fill into puff pastry and cook in a preheated oven till brown.

Enjoy x

Love from Foodie Afifa Batan

Butter Pie

image

Ingredients for butter filling:
50 – 100g butter
1 onion diced
1 cup milk
Salt and pepper to taste
6-8 potatos sliced and par boiled

Method for butter filling:
1. Melt butter in a pan and add onions. Cook till soft.
2. Then add the milk, salt, pepper and par boiled potatoes. Mix together.
3. Place the filling in a dish. Cover with shortcrust pastry. Bake in the oven.

Ingredients for shortcrust pastry:
100g plain flour
50g butter or margerine

Method for shortcrust pastry:
1. Rub butter and flour together.
2.  Slowly add a few tablespoons of water till it forms into a dough.

Enjoy x

Love from Foodie Zaynab Kalang

Khaman/Dokhla

image

Ingredients:
1 cup chickpea flour (besan/chana)
1 cup fine semolina (soji)
1 tub yoghurt
1/3 cup oil
2 eggs
1 tsp baking powder
2 tsp eno powder
1 1/2 tsp salt
1/4 tsp turmeric powder
2 tsp crushed green chillies
Water (see fourth picture below)

image

image

image

image

image

Method:
1. Mix all the ingredients together until well incorporated and there are no lumps. Taste and add more salt or chillies to taste.
2. Place the mixture in a oiled metal tray. Then add some water to a pan (which has a tight lid) and place an upside down saucer or a rack inside the pan. Place the tray inside the pan on the saucer or rack. Make sure the water comes to just below the bottom of the tray. Close the lid tight and steam on medium to low heat for 20-25 minutes. Check after 15 minutes.

image

image

image

image

3. Splutter mustard seeds, chopped/whole fresh green chillies and curry leaves in a little oil. Pour over cooked khaman.

Garnish with freshly chopped coriander and serve with mint & chilli yogurt chutney.
image

Enjoy x

Love from Foodie Hajra Batan

Potatoe Skins

image

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

Bread Bhajia/Pakoras

image

Ingredients:
Six slices of bread
Water
3tbsp channa/chickpea flour
2-3tbsp rice flour
1tbsp yogurt
1tbsp sesame seeds
1tsp citric acid
Green chillies to taste
Coriander and cumin powder
Crushed ginger and garlic
Fenugreen leaves (methi)
Handful fresh coriander chopped
Pinch of baking powder

Method:
1. Soak bread in water for 5 minutes. Then drain and squeeze all the water out.
3. Add all the rest of the ingredients to the bread and mix thoroughly.
4. Make balls and deep fry.

Enjoy x

Love from Foodie Sauda Bhana

Sweet & Sour Chickpeas

Ingredients:
1 Chickpea tin
1 Tomatoe tin
Mustard seeds
Curry leaves
Red chilli powder
Tumeric
Cubed potatoes
Sugar/ghor
Red onions
Crushed ginger and garlic
Tamarind/Amli sauce
Lemon juice

Method:
1. In a pot add some mustard seeds and curry leaves. Temper on low heat.
2. Add oil and 1/2 tin of chopped tomatoes (blended), salt, red chilli powder, tumeric and crushed garlic and ginger. You may wish to add some quarters of potatoes. Leave to simmer.
3.Rinse and drain a can of chick peas and add to the pot.
4. Put in some amli sauce,  lemon juice and some ghor/sugar.
5. Once cooked through serve with chopped red onions and fresh coriander. You can also add hev/sev.

Enjoy x

Love from Foodie Mariam Kika

Pumpkin/Squash Fry

image

Ingredients:
500g butternut squash or pumpkin cubed
1/4tsp black pepper
1/4tsp salt
1/2tsp chilli powder
1/2tsp mustard seeds
1tsp crushed garlic
1tbsp ghee/clarified butter

Method:
1. Heat the butter in a flat pan or pot.
2. Add the rest of the ingredients and cook for 6 to 8 minutes till the vegetable is cooked through.

Enjoy x

Love from Foodie Hanna Chothia

Egg and Potatoe Bake

Ingredients:
Potatoe
Eggs
Butter
Milk
Pepper
Salt
Sweetcorn

Method:
1. Bake a potatoe or potatoes in the oven or microwave. Cut into halves and scoop out the inside of the potatoes. Make sure to keep the skin intact.
2. Mash the boiled potato with butter, milk, pepper and salt to taste. Add sweetcorn if you wish.
3. Fill the empty shells with the mashed potato mixture and crack an egg over each half. Cover the raw egg with cheese.
4. Grill the potatoes until the cheese becomes slightly brown and the egg is cooked.

Enjoy x

Love from Foodie Yusairah Batan

Tomatoe & Egg Stuffed Peppers

image

Ingredients:
Olive oil
2 green peppers
1/2 carton/bottle of pasatta
Fresh tomatoes
Blended ginger & garlic
Coriander powder
Aminas Spices – Lemon and Herb
Green chillies
Salt
3 eggs
Mozerella cheese
Zataar

Method:
1. Put half a carton pasatta, two fresh tomatoes cubed in a pot with some oil. Add 1tsp garlic and ginger, 1tsp dhana, 1tsp aminas lemon and herb spice, 1tsp green chillies and salt. Let it cook till oil bubbles appear at the top.
2. Then add 3 eggs and whisk or stir quickly till the egg cookers and is well incorporated.
3. Mix in some spring onions or cubed red onions.
4. Slice the whole green peppers in half with their stalks, scoop out the insides and discard of the seeds. Then drizzle some olive oil over the peppers and add the egg and tomato mixture to fill the empty shells.
5. Then cover with the top with mozzarella cheese and sprinkle za’taar. Place on a tray and bake in a preheated oven at gas mark 4 for about 40 mins. It is ready when the cheese is a little brown and peppers are cooked.

Enjoy x