Chicken Tagliatelle

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Ingredients:
Oil
Chicken breast cubed
Single Cream
Spring Onions
Sweetcorn
Green peppers
Green chillies
Crushed garlic
Cumin powder
Salt
Tagliatelle Pasta

Method:
1. In a pot lightly cook spring onions in oil.
2. Add chicken and the green chillies, crushed garlic, cumin powder and salt. Mix till the spices and chicken are well incorporated.
3. Add sweetcorn and cubed green peppers and let it the chicken and vegetables cook.
4. Meanwhile in a separate pot boil the tagliatelle pasta with salt on a medium heat for eight minutes.
5. Once chicken and the pasta are cooked; drain the pasta and add to the chicken.
6. Lower the heat, add single cream and stir.

Serve with cheese and black pepper sprinkled on top.

Enjoy x

Love from Foodie Amina Batan

Butternut Squash Soup

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Ingredients:
Olive oil
Butternut squash
Carrots
Peppers
Salt
Black pepper
Chinese 5 Spice
Onions
Chilli flakes
Crushed ginger and garlic
One stock cube
Chopped coriander

Method:
1. Peel, deseed and chop the butternut squash into big chunks. Chop the carrots and peppers also and spread it all on a roasting tray. Season with salt and black pepper,  a pinch of Chinese 5 spice, a few tablespoons of olive oil and let it roast in a preheated oven at gas mark 6 for 30-45min.
2. In a pot add chopped onions and olive oil and fry till onions are soft.
3. Then add a big pinch of chilli flakes (more if you like it spicier) and 1tsp of crushed garlic, a couple of chicken/veg stock cubes and boiling water. Mix till the stock cubes dissolve.
3. Add the roasted butternut squash, carrots and peppers to the pan and simmer for 20min.
4. Then blend the mixture with a hand blender till you get a smooth soup-like consistency. Adjust the salt according to taste.
5. Add a few tablespoons of cream and mix.

Garnish with chopped coriander and serve.

Enjoy x

Love from Foodie Aiysha Haji

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

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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

 

Roti Quesadilla

Ingredients:
Chicken breast cubed finely
Whole cumin
Crushed ginger & garlic
Black pepper
Blended green chilli
Chopped peppers, cucumbers and tomatoes
Grated carrots
Day old rotis/chapattis
Grated cheese

Method:
1. Cook the chicken with the whole cumin, ginger, garlic, black pepper and green chillies till the water evaporates.
2. Prepare a salad by chopping all the vegetables and mixing them together.
3. Now cut a roti in half. Put a little bit of cheese, chicken then salad on one half and place the other half on top.
4. Cook the roti on a frying pan or crepe/roti pan on slow heat till it becomes crispy. Turn over and repeat.

Enjoy x

Love from Foodie Fatema Hansrod

Chicken Chow Mein

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Ingredients:
Chicken breast cubed
2tsp monosodium glutamate
1tsp paprika
1tsp ginger powder
1tsp crushed garlic
1tsp chilli flakes (more if you like it spicy)
1tsp sugar
1tsp aromat
1tsp corn flour mixed in little water
Vinegar
Soya sauce
Salt
Oil
Julienne carrots and red peppers
Beansprouts (optional)
Egg/stir-fry noodles

Method:
1. Leave some finely sliced chillies to soak in vinegar. This will be your concoction served with the chow mein.
2. Marinate the chicken in all the ingredients above up to and including the salt for at least 15 minutes
3. Cook the chicken in a wok with 2 tblspn oil till brownish in colour. Then take it out and set aside.
4. Add julienne carrots, bean-sprouts and red peppers to the wok. Then sauté for a few mins till the vegetables soften and are cooked. Meanwhile boil the egg noodles (pre-cooked noodles are a quicker option).
5. Then add both the noodles and the cooked chicken to the vegetables mix. Mix and let it cook for a few minutes so the flavours can be fully incorporated into the noodles.

Garnish with chopped spring onions and serve with a splash of the vinegar concoction.

Enjoy x

 

Pakistani Brown Rice

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Ingredients:
1 & 1/2 lbs meat or 1 whole chicken
2 &1/2 cups rice
3-4 cups water
1/2 cup butter
1 & 1/2 Onions
Crushed ginger and garlic
Red chilli powder
2 whole green chilies,
Whole cumin
Bay leaves
Cardamon pods
1& 1/2 handfuls whole masala mix
Salt

Method:
1. Boil meat with masala mix, ginger and garlic and 1 chopped onion.
2. Soak 1 & 1/2 tsp whole jeeru, 2 fresh green chillies, 2 bay leaves, 2 big cardamon pods and a pinch of whole pepper on the side in some water.
3. Once meat is cooked sieve out the masala mix and leave the water as stock for the rice later. Put the meat aside also.
4. Wash the rice and leave to soak in cold water.
5. Meanwhile slice the rest of the onions thickly and cook in melted butter in a pot until brown.
6. Sieve and add the soaked whole jeera and accompanying spices to the onions (from step 2) discarding of the water. Put the lid on the pot and let it sizzle for two minutes.
7. Then add the meat, red chillies, green chillies, salt and 2tbsp ginger and garlic.
8. Once it is brown add the stock from the meat according to the rice (2:1 ratio in cups) and salt to taste. Stir once and let it cook on low heat till rice is cooked.

Note:
When cooking with chicken cook the chicken with the onions (at step 5). Boil water with the masala mix separately to create the stock for the rice.

Enjoy x

Love from Foodie Hajra Bhayat

Chicken Nimbali

Ingredients:
Oil
Chicken breast cubed
Crushed garlic
Salt
Cumin powder
Double cream
Baby potatoes
Cherry tomatoes
Mozerella cheese

Method:
1. Marinate chicken breast in garlic, green chillies, salt, cumin powder and some double cream.
2. Then fry chicken in a little oil but not for too long so it dries out.
3. Then put the fried chicken in a rectangle pyrex dish, adding some par boiled baby potatoes which have been halved or thickly sliced on top.
4. You can then add sliced cherry tomatoes on top and then sprinkle salt and pour over some cream or white sauce. Cover with mozzarella cheese and bake in the oven.

Enjoy x

Love from Foodie Shereen Bham

Paneer Chilli

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Ingredients:
Oil
Cubed paneer cheese
2tsp crushed garlic
Dark soy sauce
Chilli Sauce
Diced green & red pepper
Sliced green chillies
1/4tsp Monosodium Glutamate (ajee no moto)
Chopped coriander, lettuce and spring onions

Method:
1. Put oil in a pan; preferably a wok or a large fry pan. Add a cube of garlic. Let it cook/defrost gently for a few minutes on a medium heat.
2. Add the cubed paneer, a splash or more of dark soy sauce, chilli sauce (of your choice) and stir until it is almost dry.
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3. Then add the diced mixed peppers and sliced green chillies. Add more soy sauce if you want at this point.
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4. Finally add the monosodium glutamate and mix thoroughly.

Serve on a bed of lettuce. Garnish with chopped spring onions and coriander.

Enjoy x

Love from Foodie Hajra Batan