Garlic Lemon Butter Sauce


Ingredients (for 200g pasta or two medium fish steak pieces):
1/2 cup boiled water
1/2 cube chicken/vegetable stock
2 tbsp olive oil
1 heaped tbsp minced fresh garlic
1/4 cup lemon juice
1 tsp parsley flakes/finely chopped fresh parsley
1tsp chilli flakes
30g butter cubed

1. Place the olive oil in a pan, heat and add the minced garlic. Let it cook on a medium heat till the garlic turns medium brown. Stir occasionally to ensure the garlic cooks evenly and does not burn.
2. Meanwhile make the chicken or vegetable stock by stirring the stock cube into boiling water till it has totally dissolved.
3. Add the stock to the garlic once it has cooked. Now add the lemon juice, parsley, chilli flakes as well as salt and pepper to taste. Mix together.
4. Now let the sauce reduce on a medium heat for 4-5 minutes till the mixture looks thicker and has reduced by half at least.
5. Then take it off the heat and wait for about half a minute for the sauce to ‘calm down’. Add the cubed butter and stir till it has melted into the sauce. Adjust salt and pepper. Serve immediately poured over simple fish or boiled pasta. Garnish with thyme leaves.

Enjoy x

Love From Foodie Khuzzy B


Layered Achari Chicken Rice


50ml Oil
500g large cubes breast chicken
1 tsp tumeric powder
1 heaped tbsp ginger and garlic paste
1 tsp salt
250-300g pasatta
3 tbsp yogurt
1 tsp mustard seeds
1 tsp cumin seeds
1 tsp chilli flakes
2 tsp coriander powder
1 tbsp lemon juice
1 heaped tbsp achar (pickle)
2 tsp biryani masala (spice factory or box)
2 cups rice (and 1 tsp salt)
Handful of fried onions
Handful of chopped coriander
Handful of chopped mint

1. Soak the rice in cold water. Heat the oil in a small pot and add the washed and patted chicken with the tumeric, salt and garlic & ginger paste. Let it cook on a high heat till the chicken releases all its water and is mostly cooked.
2. Now add the pasatta, yogurt, mustard, cumin seeds, coriander powder, chilli flakes, lemon juice, biryani masala and achar to the chicken. Mix together and let this cook on a high heat till the mixture is fully cookes and oil bubbles appear at the top, (approx 5-10 minutes). It may still appear a little watery but it’s fine. Set aside.
3. Meanwhile wash the rice and cook it in cold salty water on a medium flame. Remember adding boiling hot water directly into the rice makes for less fluffier rice.
4. Once rice is cooked but not overcooked, layer a medium-sized pot with foil. Put 1/3 of the rice as a layer at the bottom. Now evenly spread half the achari chicken mix (not the soupy bit) , then layer on top another 1/3 of the rice and add the rest of the chicken mix and sprinkle half (about 50ml) of the soupy masala evenly over the rice. Lastly add the rest of rice and pour over any leftover soupy masala over the rice evenly. Sprinkle on top the fried onions and freshly chopped herbs. Cover the top of the pot with foil and place over it the lid. If it is a heavy-bottomed pot then put it on a low flame for five minutes. If not then put it on a hot frying pan (tawa) to cook on a low heat for five minutes. Serve with mint raita and poppadoms.

Enjoy x

Love from Foodie Khuzzy B

Zesty Lime Cheesecake


250g Digestive biscuits
100g unsalted butter
1 tin Carnation condensed milk (405g) 300ml double cream 300ml
Juice of 5 lemon and limes
Zest of 5 lemon and limes

1. Crush the Digestive biscuits and melt the butter. Then mix the two together.
2. Press the mixture into a greased tin and let it chill in the fridge for 10 minutes.
3. Now whisk together the condensed milk and cream. Then add the lemon juice and zest. It will immediately thicken itself like magic. After which pour this over the chilled biscuit base and let it set for 1-2 hrs.
4. When ready to serve take out of the fridge and decorate the with lemon and lime zest.

Jerk Chicken


1 medium-sized chicken
1 small white onion
5 sprigs of spring onions
Juice of 1 lime
Zest of 1/2 lime
2 garlic cloves
1 inch piece ginger
1 tsp salt
1 tsp sugar
2 tbs oil
1/2 tsp all spice
1/2 tsp chilli powder
1/2 tsp dried thyme
1/2 tsp ground nutmeg
1/2 tsp ground cinnamon
1/2 tsp ground black pepper
50ml vinegar
50ml soya sauce
2 or 3 scotch bonnet chillies

1. First roughly chop the onion, ginger and garlic. Then blend together.
2. Now grate half the lime skin to create a zest & squeeze all the limes’ juice into the blender.
3. Finally add the rest of the ingredients and blend into a smooth paste. Marinate the chicken in this blend overnight. Roast in the oven when ready.

Enjoy x

Love from Foodie Afifa Batan

Peri Peri Roast


Ingredients: (for marinate)
1 whole medium chicken (legs tied and gutted with skin)
2 tbsp greek yogurt
2 tbsp tomatoe puree
2 tbsp Peri Peri cooking spice (panache or nandos marinade sauce)
2 tbsp mayonnaise
1 tsp tandoori masala
1 tsp chicken spice (packet or jar)
1 tsp mixed herbs
1 tsp ground salt and pepper
1 tsp Aromat
Squirt of lemon juice
1 heaped tbsp ginger and garlic paste

Method (for marinade):
1. Make cuts into the chicken breast and any other meaty areas so to increase the surface area of the chicken. Mix all the ingredients above and slather all over the chicken including the inside.
2. Cover and put the chicken to marinate in the fridge at least overnight.

Ingredients (for roasting and basting):
50g butter (olive oil can be used for a healthier option)
Chopped red onions (optional)
Chopped sweet peppers (optional)
Chopped spring onions (optional)
Pinch of salt
1/2 tsp peri peri spice
1/2 tsp tandoori masala
1/2 tsp of Nandos spice rub or lemon pepper
Sprinkle of dried herbs

Method (for roasting):
1. When ready to cook take out the marinated chicken from fridge and let it become room temperature whilst you make the basting sauce. Place it on a roasting tray and preheat the oven to gas mark 6.
2. (Basting sauce) Melt the butter in the microwave. Then add the rest of the spices above and mix together.
3.  Cut the vegetables you would like to roast with the chicken and place them around the chicken. Now pour from a jug or use a brush to cover the chicken and the vegetables in the spiced butter. Sprinkle with dried herbs.
4. Place the chicken in the oven for about 1 hour and 15 minutes. Do not cover. Make the spiced butter again and every 15 minutes to half an hour, take out the chicken and brush it over the whole chicken.  Sprinkle a tiny bit of Nandos chicken rub on top each time.
5. Once the chicken appears crispy on the outer skin layer, check the inside with a knife and then leave to rest for about 10 mins with foil very loosely placed on it. Serve with chips and restaurant style lamb ribs.

Enjoy x

Love from Khuzzy B

Fast With Your Heart – Lesson Seven

Foodie Lesson 7 –  Special Ramadhan Series –  ‘Fast with your heart’

In the name of Allah the Lord of Mercy, the Giver of Mercy

My apologies… For the lack of a lesson yesterday.

Today I want to talk to you about the atrributes of two female role models of Islam.

Now before I continue I want to mention that sometimes it feels like the amazing superstar companions of the time of the Prophet SAW, and the Prophets before him, are of a distant time. It’s hard to think about how we could ever compare to them…How is it possible for us to learn from their biographies, when our realities are so different? It is true, we are people of a different time: our difficulties are different, our lifestyles are different, our hobbies are different… We are world’s apart. But we cannot forget that the Islam is the same. Our religion is made for all kinds of people, of all times and all ages. The same Islam in the time of the Prophet SAW is the one we have today. So even if we may not be able to commit the same sort of worship or acts of obedience as the fantastic female Muslimas of the past, we can certainly learn from their character and take a little insight into their lives and bring it into ours in a way that’s adapts to our reality.

For example, when we hear the story of pious Maryam AS and how she would receive from Allah fruits that were out of season. When Zakariya AS asked her where she has received this from, she did not say “because I am a very good Muslim.” No! She said “Allah provides for those who he wills without account.”  This inspired Zakariya AS to ask for a child from Allah because he realised that even though it may be impossible biologically for his wife to conceive, nothing is beyond Allah’s power. Allah will give us something if he wishes too whether we deserve it or not. Therefore if we want something we should ask The Provider to grant us it whatever it may be, no matter how farfetched it seems. Allah loves those who ask. Aside from this we can also see that our ‘daily bread’ is from Allah. He gives to whom He wishes so we should be grateful for the everyday living he gives us.

Another inspiring woman was Hadrat Ayesha RA. We know about how she was the youngest wife of the Prophet SAW and her life as a mother of the belivers. Did you also know that she was a teacher after the Prophet SAW’s demise? About 2010 hadith (sayings of the Prophet SAW)  were narrated from her. She was knowledgeable in Islamic rulings, medicine and poetry. She taught hundreds of Muslims after the demise of the Prophet SAW. We can learn from her that we can make a lasting difference in the community, help and educate others and ourselves without losing our modestly. She remained modest yet Musa Al AshAri RA says that whenever we were in confusion about a ruling (masaail) we would go to Hadrat Ayesha RA and she would give us with true precision, a justified ruling, clearing and confusion. The simple lesson is that a woman can be whatever she wishes as long as she keeps  her modesty.

So today let’s try to read more about the great role models of the past and try and find the little wisdom they can give us through their life stories.

May Allah bless us with knowledge (because knowledge is power)! And may the Almighty bring the good qualities and brilliant thinking of the superstar Muslims into our lives. Ameen

🌼 Happy 8th Ramadhan 🌼

Yoghurty Kebabs


Ingredients (Kebab Tomatoe Gravy) :
5-10 sheesh kebabs (cooked & sliced)
Naan/pitta bread
Fresh red peppers diced
Chopped coriander
1 onion sliced
1/2 Tomato tin (blended)
3/4 tsp coriander powder
3/4 tsp cumin powder
Salt to taste
Chilli powder to taste
Crushed ginger and garlic
Fresh green chillies to taste
Ground pepper

Method (Kebab Tomatoe Gravy):
1. Soften the  onions on oil th en add all the spices, green chillies, garlic and ginger as well as the tomatoe tin.
2. Spread pieces of the bread onto the bottom of a dish and sprinkle over half the red peppers and herbs (parsley and coriander).
3. Spread half the warm tomatoe gravy over it and then arrange the kebabs on top. Then pour the other half of the gravy on top.

Ingredients (Yogurt Sauce):
1/4-1/2 cup of Greek yoghurt
Blended Garlic

Method (Yogurt Sauce):
1. Combine all the ingredients together to form a smooth paste.
2. Add the other half of the parsley, coriander and peppers to the kebabs. Then pour this on top of the kebabs and gravy.

Ingredients (Butter Sauce):
1 tbsp melted butter
Chilli powder

1. Mix the butter sauce ingredients together and pour onto the kebabs, gravy and yogurt. Garnish with fresh chillies.

Enjoy x

Love from Foodie Ayesha Kasu

Balsamic Mushrooms


Large mushrooms
Jalapeno peppers
Balsamic vinegar

1. Place a little oil in a frying, add a couple of teaspoon oil. Place the mushrooms in the pan stem side up.
2. Put some chopped jalapeños, cheese inside the mushrooms. Then sprinkle some balsamic vinegar on top and chilli flakes. Fry for a few minutes till bottom of the mushrooms are done
3. Then place the pan with the mushrooms in it under the grill on low heat till the cheese has melted and mushrooms are cooked. the mushrooms with chopped jalapenos and sliced cheese.

Enjoy x

Love from Foodie Aiysha Haji

Chicken Spaghetti


Chicken breast
Onions (for frying and blending)
Green chillies
Crushed ginger and garlic
Fresh tomatoes or tinned tomatoes
Coconut cream

1. Brown onions then add the spices including green chilies, ginger and garlic.
2. Add the chopped fresh tomatoes or tinned or both till oil bubbles appear ath the top.
3. Add the diced chicken breast and leave to cook.
4. Meanwhile blend the peppers, sweetcorn, onions and carrots together. Then add to the chicken. Leave to cook for a few minutes.
5. Finally add the coconut cream. Once melted, combine and switch off the gas.
6. Add the boiled and drained spaghetti to the sauce. Garnish with chopped coriander, red onions and fried samosa pastry ( or crushed pringles)

Enjoy x

Love from Foodie Afifa Batan

Fried Chicken


Chicken (Legs/Drumsticks)
Red chilli powder
Crushed chilli flakes
Salt to taste
Crushed garlic
Crushed ginger
Corinader and cumin powder
Pinch of tumeric powder
2 tbsp lemon juice
3 tbsp tomato ketchup
2 tbsp tomato puree
3 tbspn of Nandos Peri Peri Sauce

1. Marinate the chicken pieces in the above ingredients.
2. When ready to serve fry the chicken in oil and then bake till crispy in oven.

Enjoy x

Love from Foodie Afifa Batan