Recipe

Tandoori Fries Casserole

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Ingredients:
Chicken breast cut into small chunks (about 500g)
1 tbsp tandoori masala
1 heaped tbsp yogurt
2-3 tbsp tomatoe puree
1 tbsp cumin powder
splash of milk or cream

Method:
1. Marinate the chicken in all the ingredients apart from the tomato puree.
2. Heat a little oil in a frying pan and cook the tomatoe puree for a minute or so till it starts to darken.
3. Then add the chicken mixture and let it cook till the chicken is cooked. Add the milk or cream and let it cook for a further minute.
4. Meanwhile fry some fries and layer at the bottom of an ovenproof dish. Sprinkle over salt and slather in mayo and chilli sauce of choice (I use Franks or Crystal Sauce).
5. Pour the chicken evenly over the fries and sprinkle over grated mozerella and cheddar cheese. Bake in the oven till cheese melts.

Note: this is a great way to use up leftover chicken tikka or any chicken masala curry.
Enjoy x

Nutella Stack

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Ingredients:
Biscuits
Butter
Nutella
Peanut Butter
Condensed Milk
Chocolate chips/pieces

Method:
1. Crush the biscuits and combine with melted butter. Pat into bottom of a brownie tray or oven proof dish.
2. Dollop Nutella over the biscuit base and spread to firm a layer.
3. Melt some peanut butter in the microwave and spread this over the Nutella.
4. Pour Condensed milk over the peanut butter and sprinkle the chocolate. Then cook the stack in a preheated oven at 180 degrees till the condensed milk turns brown.

Note: If you aren’t a fan of peanut butter, replace it with hazelnuts or any crunchy crushed nuts.

Enjoy x

Love from Foodie Yusairah Batan

Canadian Ribs

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Ingredients:
1 stack of ribs
1/4 cup oil
2 tbsp tandoori masala
3 tbsp steak seasoning
1/4 cup BBQ sauce

Method:
1. Combine all the ingredients above and mix well. Marinate for atleast 6 hours or more.

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2. Cook in preheated oven at 400F for 15 minutes, turn over and cook for another 10 or 15 minutes until tender.

Enjoy x

Love From Foodie Shahena Bhayat

Triple Chocolate Cheesecake

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Ingredients:
100g butter
1 packet nice biscuits
1/2 teaspoon ground cinnamon(optional)
1/4 cup water
1 tablespoon gelatine
375g smooth cream cheese
1/2 cup milk
1/2 cup castor sugar
60g white chocolate (melted)
60g milk chocolate (melted)
60g dark chocolate (melted)
Fresh cream (whipped)

Method:
1. Crush biscuits until fine,add melted butter and mix till combined. Press onto the base of a spring form tin. Refrigerate for 20 minutes or until firm.
2. Put the gelatine and water in a glass bowl stir over a saucepan of simmering water until dissolved,
3. Whisk cream cheese until smooth, add milk, sugar and the gelatine. Melt the chocolates.
4. Divide the cheese mixture into three parts add 1/3 to the melted chocolates. Divide the whipped cream into three parts and add to the chocolate mixtures. Make sure to whisk each one properly.
5. Spread the white chocolate mixture onto the biscuits and leave in the fridge for about 5 minutes until set. Cover carefully with milk chocolate mixture then let it set. Finally carefully layer the dark chocolate mixture on top. Refrigerate for few hours or until firm.
Decorate with whipped cream rosettes and grated chocolate.

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Enjoy x

Love from Foodie Ayesha Kasu

Kitchro (Spiced Meat Stew)

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Ingredients:
1lb lamb meat
1.5 –  2 cups pearl barley (soaked overnight)
Onions
Crushed green chillies
Crushed garlic and ginger
Tumeric powder
Coriander and cuminpowder
Salt
Whole spices: cinnamon, cloves, peppercorns, cumin, bay leaves.
Curry leaves
Clarified butter
Fresh coriander
Fried onions

Method:
1. Cook onions and curry leaves in oil till light brown. Then add meat and let it cook till nearly done.
2. Whilst meat is cooking boil pearl barley till cooked for around 30 –  46 minutes. Blend some of the barley and leave some whole. Then add this to the meat mix.
3. Add all the dry and whole spices. Cook for a few minutes. Then add ur barley and mix through thoroughly.
4. Add a little water and leave to simmer for 15/20 mins for full flavour. 5. Finally add some ghee (clarified butter) on top. Serve garnished with corriander and fried onions.

Enjoy x

Love from Foodie Afifa Batan

Sweetcorn Fritters

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Ingredients:
1 small tin Sweetcorn
1 egg
1 cup self raising flour
Spring onions
Fresh coriander
Green chillies to taste
Salt to taste
Pinch of turmeric
1/4 teaspoon crushed ginger/garlic

Method:
1. Mix all the above ingredients together.
2. Then add a little bit of water to make a smooth paste.
3. Drop a tablespoon of mixture in a pan with shallow oil and fry till golden brown on both sides.

Enjoy x

Love from Foodie Ayesha Kasu

Vanilla Cheesecake

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Ingredients:
1 1/2 packets nice biscuits
100g butter
250g smooth cream cheese
1 can condensed milk
1 fresh lemon juice
1 teaspoon vanilla essence
3 teaspoons gelatine
1 cup water
1 tub fresh cream (whipped)

Method:
1. Crush the biscuits until fine.
Add melted butter and mix until combined. Press firmly onto base of a spring form tin. Refrigerate for 20 minutes.
2. Combine the cream cheese  condensed milk, lemon juice and vanilla essence. Whisk until smooth.
3. In a glass bowl put the gelatine with water and stir over simmering water until dissolved. Add to the cream cheese mixture and mix well.
6. Add the whipped cream and pour over the biscuit, chill for a few hours.

Decorate as you wish with a jelly of your choice; or pour melted chocolate, spread and decorate further with chocolates.

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Passionfruit and Vanilla Cheesecake

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Strawberry Jelly and Vanilla Cheesecake

Enjoy x

Love from Foodie Ayesha Kasu

Chicken & Sweetcorn Quiche

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Ingredients:
1pk shorcrust pastry
7 eggs
200ml double cream
160g grated cheese
Salt to taste
black pepper
Small handful of sweetcorn
1 small piece of boneless chicken
Chopped coriander
Crushed garlic & ginger

Method:
1. Dice the chicken really small and fry off with garlic, ginger and a pinch of salt. Once cooked leave to fully cool down.
2. In a measuring jug whisk the eggs. Then add cream, black pepper, salt, cheese, sweetcorn and chopped coriander to the eggs. Mix well and leave in fridge. Add the chicken once it has cooled.
3. Roll ur shorcrust pastry 1cm thick place it in ur removal base quiche tray. Leave the base with the quiche mix in fridge till ur ready for cooking
4. When read to cook pour egg mixture into your base and put in the oven for 45-60 min on gas mark 5.

Enjoy x

Love From Foodie Aiysha Haji

Mince (Kheema) Pilau

Ingredients:
2lb lamb mince
2-3 onions
Oil
Cumin powder
Coriander powder
Salt to taste
Red chilli powder to taste
Turmeric powder
Crushed ginger & garlic
3 fresh tomatoes
Fresh coriander
Fresh green chillies to taste
1/2 tub plain yogurt
Garden peas
Diced peppers and mix veg (optional)
Fried potatoes
Ready fried onions
Eggs (boiled)
Whole cumin
4-5 cups rice
Saffron
Whole spiced; cumin, cinnamon and cardamon.

Method:
1. Fry the onions till slightly brown. Then add the whole spiced and fry for a minute.
2. Now add the mince and cook till water burns out. Add the spiced and garden peas and let it cook for a little while.
3.  Then add chopped fresh tomatoes. Lower the heat and let the mixture cook till its dry. Thereafter put aside to cool and once cool add yogurt and chopped coriander.
4. Boil the rice with whole cumin and salt. Boil eggs and fry chopped potatoes separately.
5. Once rice is cooked layer the mince mixture and rice like how you would with biryani. First spread rice at the bottom of a pot, sprinkle with saffron water and fried onions, spread the mince mixture, place eggs and potatoes, sprinkle some fried onions on top. Repeat to create a second layer. Spoon some butter on top of the rice. Create holes in your layered mixture with a big spoon and sprinkle inside fried onions and chopped fresh coriander.  Cover the pot with a lid and cook on the hob until steam comes out. Then put in the oven for about an hour.

Enjoy x

Love from Foodie Ayesha Kasu