mumsinbahrain cookbook no.7
DESCRIPTION
Around The world with Mums In BahrainTRANSCRIPT
7th Edition
AROUND THE WORLDWith Mums In Bahrain
Treat your tastebuds to a flavourful trip with
cuisines from around the world in this, our
latest Mums in Bahrain recipe book. One of the
great things about our members is that they are
from so many different countries and cultures,
bringing with them different flavours and
cooking styles from their home countries. We
have over 20 pages of favourite and traditional
dishes from a wide variety of countries, shared
by our members, local restaurants and bloggers.
Please email us a photo of your meals inspired
by this book ([email protected]) and
we’ll share them on our Instagram page.
Many thanks to all of the members who
contributed their recipes, and also to Royal
Bahrain Hospital and our other advertisers for
supporting this book.
Bon appetit!
Ghada Salem and the Mums in Bahrain team.
Smacznego!
We offer a child-centered,holistic approach to education
Since 1978, Nadeen School has been dedicated to providing a nurturing, safe, stimulating and encouraging environment in which children of all ages, nationalities,
abilities and strengths can develop a lifelong love for exploration and learning.
We have 50 nationalities in Primary School, Pre Nursery up to Year 6.
Tel: 17 728886 Email: [email protected] www.nadeenschool.info
Accredited member:
Bon appetit!
Enjo
y your m
eal!
Ghazaaye kheili khoo!
biye!
Smacn
oho!
Afiyet olsun!
Jó étvágyat!
bil hana wil shifa’!Bu
en
prove
cho!
Design &
Artw
ork by: Danielle Lucas • w
ww
.lucasdesign.me
G. Salem
SERVES 4INGREDIENTS
500g beef mince
1 onion, finely chopped
3 cloves garlic, finely chopped
2 carrots, peeled and sliced
1 pint beef stock
1 tablespoon coconut oil
salt and pepper to taste
optional: frozen peas
For the topping:
2 large sweet potatoes, peeled and cubed
2 teaspoons grass fed butter (such as Kerrygold)
Traditionally this is made with lamb mince, but beef mince is used here.
Serve with steamed vegetables, with the gravy poured over.
7 7
1 Preheat the oven to 180°C.
2 Add the coconut oil into a casserole dish and heat. Add the onion and garlic to soften.
3 Add the mince and brown.
4 Add the carrots and stock and optional peas and stir through.
5 Cover casserole dish with a lid and place into the oven to cook. This will break the mince down further and combine the flavours. Cook for around 1 hour.
6 While the filling cooks, boil the sweet potatoes until tender. Drain, add butter and mash. Season with salt and pepper and reserve.
7 Once the beef has cooked, drain off the liquid through a sieve and reserve to make gravy.
8 Add the meat mixture to a shallow oven dish or individual ramekins. Spoon over the mashed sweet potatoes.
9 Place the pie under the grill until the sweet potato topping browns and crisps slightly.
METHOD
SHEPHERD’S PIE
Submitted by Kerry Grantham and Angela Coman, of the Facebook group Eat Clean, Get Lean & Feel Good
A Healthy Version of a Classic Persian Potato PattiesSERVES 4-6INGREDIENTS
1kg baking potatoes
5 eggs
1 medium yellow onion, grated (discard
the juice)
½ teaspoon turmeric
salt and pepper to taste
vegetable oil
water
1 Place the potatoes in a large pot, add water to cover by a couple of inches. Boil on a medium to high heat until tender. Drain and set aside to cool.
2 Remove the potato skins, then mash or put through a grinder.
3 Beat the eggs in a large mixing bowl, add the grated onions, mashed potatoes, turmeric, salt and pepper to taste. Mix all the ingredients really well. Set aside for 20 to 30 minutes.
4 Make small patties, flatten them into oval or round shapes.
5 Heat 4 to 5 tablespoons of oil in a large skillet over a medium to high heat. Fry the potato patties on both sides until golden brown.
6 Serve warm or cold with fresh herbs, pickles, olives, yogurt and warm bread.
METHOD
KOOKOO SIB ZAMINI
To make the gravy, add the sieved meat juices to a saucepan. Stir in a thickening agent (gravy browning, corn flour or guar gum) - enough for the desired consistency. The gravy consistency should be thick enough to coat a spoon but thin enough so it runs off the spoon.
10
Submitted by Azadeh Sims
5 6
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MAKES 20 TO 30 ROLLS
INGREDIENTS
110g ground beef
1 medium onion, chopped
4 tablespoons vegetable oil
4 cups cooked rice
4 cups water
salt and pepper, to taste
¾ cup tomato juice
1 medium cabbage, core removed
1 tablespoon vinegar
optional: sliced carrots
7
1 In a frying pan, add the oil and warm over a medium heat. Brown the onions and beef.
2 Combine the cooked rice, onion, and beef in a mixing bowl. Season with salt and pepper. Set aside.
3 Preheat the oven to 180°C.
4 In a large pot, bring the water and vinegar to a boil. Place the cabbage into the pot and simmer long enough for the cabbage leaves to become limp, about 5 to 10 minutes. Do not overcook.
5 Remove the cabbage from the pot and tear off the leaves from the cabbage head.
6 Remove the hard centre part of the leaf.
7 Place a spoonful of the rice mixture into the centre of the leaf and roll tightly.
8 Place the cabbage rolls into a casserole dish and cover with the tomato juice. Add sliced carrots to the pot, if using.
9 Bake for 1 to 1½ hours.
METHOD
HOLUBTSI
Submitted by Irina Rimmer
Stuffed Cabbage Rolls
7 7
Little Cheese BreadsMAKES UP TO 2 DOZENINGREDIENTS
400g all purpose flour
250g butter
200g sour cream
30g fresh yeast or 1 packet of dry
150g kashkaval cheese, grated (available in
most supermarkets)
2 teaspoons salt
For the topping:
1 egg yolk
grated cheese
1 Put all of the ingredients in one bowl, and mix until they form a smooth dough. Roll out the dough to approximately 1 finger thick on a lightly floured surface.
2 Brush with egg yolk and put grated cheese on top. Cut out using a plain 3-4 cm biscuit cutter and transfer to the prepared baking sheet.
3 Bake in a preheated 180°C oven until they are a golden brown.
METHOD
POGÁCSA
Submitted by Beáta László-Louro
8
My son loves to help make them, his favourite part is cutting, good fun to do it together.
This is a traditional meal
with many different
variations of stuffing.
The non-negotiable item,
of course, is the cabbage!
SAVO
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SERVES 4 (MAKES 8 RISSOLES)INGREDIENTS
1½lbs prime minced steak
1 large onion, diced
1 teaspoon beef stock powder
2 tablespoons tomato sauce
salt and pepper to taste
2 eggs
2 large cups fine broken dry bread
The following one or more “leftovers” can be added to the mixture:
bacon bits, ham bits, a handful of peas, boiled or fried rice, grated
carrot, etc. For a curry flavour add two level tablespoons of quality
curry powder to the mix.
7
1 Thoroughly combine all ingredients in a large bowl. Mould by hand into medium sized balls or patties and fry in a hot, oil moistened frying pan.
METHOD
AUSSIE RISSOLESA Healthy Version of a Classic
Submitted by Angela Upward
9
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Serve with Injera (Ethiopian bread available in Manama Souq)
or any flat bread, yogurt or ayeb.
Chicken Stewed in Turmeric SauceSERVES 4INGREDIENTS6 drumsticks and 6 bone-in chicken thighs1 whole fresh lemon2 teaspoons salt4 yellow onions, finely chopped¼ cup olive oil ¼ cup Niter Kibe (a seasoned, clarified butter, available in Manama Souq) 3 tablespoons garlic, finely minced 1 tablespoon ginger root, finely chopped 3 cups water4 hard boiled eggs, peeled and pierced with a fork¼ teaspoon turmeric 1 teaspoon black pepper, freshly ground1 teaspoon ground cardamom
1 To prepare the chicken, remove the skin and all of the fat. Chop off the lower end bone of the drumstick. Wash the chicken, then rub it with salt and fresh lemon. Let it sit for 15 minutes. Wash and drain. Leave the chicken on strainer to dry to form a protective skin.
2 In a heavy enamel or iron stew pot, cook the onions over a moderate heat for about 5 minutes or until translucent and adding water as needed. Then add the garlic. Do not let it brown or burn. Add the ginger and continue to sauté for 5 more minutes, adding water as needed. Stir in the Niter Kibe and stir for another 5 minutes until well blended. Then bring to a boil. Cook briskly, uncovered, for about 5 minutes stirring occasionally.
3 Gently drop the chicken into the simmering sauce. Carefully stir the chicken until coated on all sides (the sauce should cover the chicken), add water as needed. Reduce the heat, cover, and simmer for 10 minutes.
4 Let it cool for 15 minutes, then add sliced boiled egg as a garnish. Serve with Injera (Ethiopian bread available in Manama Souq) or any flat bread, yogurt or ayeb.
5 To make the ayeb, boil 2½ cups of buttermilk until the curds appear to float, around 25 minutes. Strain and mix with 2 tablespoons of Niter Kibe plus salt to taste. Let it cool for 15 minutes before serving.
METHOD
DORO ALICHA
Submitted by Sarah Abai
711
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SERVES 4INGREDIENTS
500g flounder fillets (or hamour or sole fish fillets)
1 small onion, finely diced
1 egg
breadcrumbs
salt and pepper to taste
garlic powder
fresh parsley
3 medium potatoes (for making a side dish to accompany the fish cakes)
Little fish cakes are so
easy to make and the kids
LOVE them... not to mention
that they’re tastier and
healthier than the store
bought versions.
You can make fatta using
leftover rice and boiled
meat. You can also use beef
or veal instead of lamb.
7
1 In a small pot, cook the fish in some water. Remove the fish and reserve the cooking water for use later.
2 In a bowl, add the onion and the egg. Shred the fish into the bowl.
3 Add the breadcrumbs (just enough for the mixture to stick together), the parsley, salt, pepper and garlic powder.
4 Mix everything well. Form little oval cakes with the mixture.
5 Fry the fish cakes in hot oil until brown.
6 Peel and cut up the potatoes, and add them to the water that was used to cook the fish.
7 Cook potatoes over a medium heat until tender. Remove them into a serving dish. Add butter then sprinkle some garlic powder, salt and parsley to taste. The potatoes can also be baked with cloves of garlic.
8 Serve the fish cakes along side the potatoes.
METHOD
PASTEIS DE PEIXE
Submitted by Kim Ferreira
Fish Cakes
13 7
Warming Lamb and RiceSERVES 6INGREDIENTS
2kg lamb cubes (or beef or veal cubes)
3 tablespoons garlic, minced
2 tablespoons tomato paste
7 tablespoons margarine
2 pieces Arabic gum
3 cardamom pods
4½ cups water
1 cup vinegar
3 cups rice
salt and pepper
6-8 loaves of Egyptian bread (or other flat bread)
1 Wash the meat under running water. Soak the meat in a bowl with cold water, ½ cup salt and ½ cup vinegar for 10-15 minutes then wash well under running water.
2 In a deep pan of water, boil the meat until tender. Strain and reserve 5 cups of the meat broth.
3 Wash the rice well under running water and drain.
4 In a deep pan melt 2½ tablespoons of margarine. Add the Arabic gum and cardamoms, and stir for 2 minutes. Add the rice and stir for another 2 minutes. Add salt and 4 cups water and cook until the water is absorbed. Cover and move to a low heat and cook for 25 minutes.
5 In a small saucepan heat and stir 2 tablespoons margarine and garlic until golden. Add tomato paste and stir. Add ½ cup water and ½ cup vinegar. Heat until boiling.
6 Cut the bread into bite-size squares and arrange into a large metal baking dish. Add 3 tablespoons margarine, heat and stir until light brown.
7 Gradually add the 5 cups of meat broth and ¾ cup sauce and stir until bread is very soft.
8 Spread the rice over the bread layer in the baking dish to make another layer around 4cm thick. Sprinkle some of sauce over the rice then place in oven at medium heat (180°C) for 10 minutes.
9 Remove from oven and add the meat cubes. Serve in the same baking dish. Serve remaining sauce in a separate bowl.
METHOD
FATTA
Submitted by Rehab Namer
14
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7
An Italian Classic from Cucina!SERVES 2INGREDIENTS
For the gnocchi: 200g potato, peeled50g fresh spinach20g parmesan cheese, grated 1 eggpinch of nutmegpinch of salt150g 00 flour
For the sauce:100ml double cream 40g gorgonzola cheese20g grated parmesan cheese40g roasted walnuts, for garnish (optional)
1 Slice the potato into chunks, then boil in salted water until it is well cooked.
2 Strain the potato from the water, then mash it. Set aside to cool.
3 Blanch the spinach into boiling salted water, drain it then finely chop it.
4 In a mixing bowl combine the potato, spinach and the remaining gnocchi ingredients. Mix very thoroughly until everything is completely mixed.
5 Divide the gnocchi mixture into two, and roll each into 2cm x 30cm logs. Use a floured knife to cut each log into walnut size pieces.
6 Bring a pan of salted water to the boil over a medium heat, and add half of the prepared gnocchi. Cook for 3 minutes, or until the gnocchi rise to the surface. Strain the gnocchi and cover them with foil to keep warm.
7 For the sauce, add the cream to a small skillet and heat it, letting it simmer for 3 minutes. Add the gorgonzola cheese. When it has melted, add the gnocchi to the sauce, and sprinkle with the parmesan cheese.
8 Transfer to a plate, and garnish with the roasted walnuts.
9
METHOD
GNOCCHI DI SPINACI
Submitted by Chef Jagath of Cucina Italiana Bahrain
16
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Cook alongside the Chef with a video tutorial using the QR
code in our advert – which will bring you to the restaurant
Facebook page.
SERVES 4INGREDIENTS
½ cup olive oil
50g garlic, roughly chopped
1 teaspoon paprika (preferably smoked)
450g shrimp, peeled and deveined
juice of ½ lemon
salt and pepper to taste
2 tablespoons minced parsley to garnish
sliced chilli (optional)
¼ teaspoon red pepper flakes (optional)
This recipe makes four servings as an appetizer and is often served as tapas with other small dishes.To serve as a meal, double the recipe and serve with crusty bread to mop up the garlic oil, and a salad.
7
1 Preheat oven to 200°C.
2 Add the oil and garlic to an oven safe cooking pan and heat over medium high heat.
3 Fry the garlic until it just starts to brown (be careful not to burn). Add the paprika and optional red pepper flakes, and stir to combine.
4 Add the shrimp in a single layer, and then sprinkle with salt and pepper. Place the pan in the oven and cook for a few minutes until the shrimp is pink and opaque all the way through.
5 Remove the pan from the oven and sprinkle with the parsley and optional sliced chillis.
6 Toss the shrimp to coat with the oil, sprinkle with lemon juice and serve with bread.
METHOD
GAMBAS AL AJILLO
Submitted by Danielle Lucas
Garlic Shrimp
17
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7
Glutinous Rice with ChickenSERVES 4-6INGREDIENTS500g glutinous rice, washed clean and soaked overnight10 pieces shiitake mushroom, cut in half300g deboned chicken, cut into small pieces6 shallot, julienne2 Chinese dried sausages, sliced (optional)
CHICKEN AND MUSHROOM MARINADE½ tablespoon ginger juice1 tablespoon oyster sauce½ tablespoon light soy sauce¼ tablespoon sesame oil¼ tablespoon white pepper powder¼ tablespoon 5 spice powder1 tablespoon sugar½ tablespoon tapioca flour
SEASONINGS FOR GLUTINOUS RICE½ tablespoon sesame oil2 tablespoons oyster sauce1 tablespoon light soy sauce½ tablespoon dark caramel soy sauce1 tablespoon sugar½ tablespoon white pepper powder½ tablespoon 5 spice powder
1 Marinate chicken and mushrooms for at least 1 hour, preferrably overnight.
2 Preheat oven to 180°C. Sauté the shallots until golden brown and fragrant.
3 Add in the well drained rice and stir fry for a few minutes. Constantly stirring.
4 Season the rice with the above seasonings and stir fry until well combined. Set aside.
5 To assemble Lo Mai Kai, place one layer of chicken, some mushroom and optional sausage in individual size aluminum bowls. Cover with glutinous rice.
6 Press down the glutinous rice into the aluminum bowls. Add water to barely cover the rice and cover with aluminum foil.
7 Place the aluminum bowls into the oven and cook for 30-45 minutes or until water has been absorbed and rice is fluffy.
8 Remove and flip Lo Mai Kai onto plates. Serve hot.
METHOD
LO MAI KAI
Submitted by Ng Chin Pei
18
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VICTORIADANCE3987 [email protected]
BALLET
TAP
MODERN/JAZZ
STRETCH & FLEXIBILITY
TIPTOES AND TUTUS FOR MUMMY AND ME
MEET ME @ THE BARRE (BEGINNERS ADULT BALLET)
BALLET BOOT CAMP
HIP-HOP
BREAKDANCE
CONTEMPORARY
RIVER DANCE
BURSLESQUE
7
Potato DumplingsMAKES 8 DUMPLINGSINGREDIENTS1kg peeled, cooked and mashed potatoes2 cups of potato flour (or use 60% all purpose flour, 40% corn flour)salt and pepper to taste1 tablespoon vegetable oil
For fillings, some good suggestions are:
half a cut plum inside each dumpling, with sour cream poured over and a little sugar for serving
cooked mincemeat
ricotta cheese mixed with an egg, with bacon bits over the top
1 In a large bowl, mix the potatoes, flour and a little salt to taste. Add the vegetable oil to the mixture and mix again.
2 Prepare your chosen fillings.
3 Take a handful of the potato mixture and pat it into a thick pancake. Place a heaped teaspoon of your chosen filling into the centre of the potato pancake (or half a plum). Fold over the pancake and shape into a ball, smoothing it around so no filling can be seen. Repeat until all of the mixture has been used up.
4 Bring a large saucepan of water to a simmer, and add a little salt. Carefully spoon a couple of the dumplings into the water (do not place too many into the saucepan at any one time).
5 Cook for around 10 minutes each, or until they are cooked through. They should have a chewy texture.
6
METHOD
PYZY
Submitted by Marta Marta of Sticky Fingers Bahrain
20
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721
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BAHRAINI BREAKFAST
INGREDIENTS
2 medium tomatoes
3 eggs
salt, pepper, garlic powder to taste
olive oil
flat bread to serve
INGREDIENTS
1 teaspoon black tea, loose4 cardamom pods, crushed fresh ginger, small piece ¼ cup milk sugar to taste
1 Chop the tomatoes and sauté over a medium heat with olive oil until tender. Then add the seasoning to your taste.
2 Crack the eggs into a bowl, give them a quick whisk, then add to the bubbling tomatoes and keep stirring until well incorporated and the eggs are cooked through.
3 Serve with flat bread.
1 In a saucepan on high heat add water, cardamom, ginger, and tea. Bring to the boil.
2 Remove from heat and allow to steep for 5 minutes.
3 Place the pan back onto the stove on medium heat.
4 Add sugar and milk, heat thoroughly and remove from heat.
5 Pour tea through a strainer into a cup.
6
METHOD
METHOD
BAYAD WATAMAT
CHAI KARAK
Submitted by Maya Alawadhi
722
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BAHRAINI BREAKFAST
INGREDIENTS
1 small ripe tomato, diced1 clove of garlic, minced3 tablespoons coriander or parsley, minced½ a small onion, minced finely1 tablespoon extra virgin olive oil.
1 tin of foul mudammas (any mix of your choice - California Gardens brand is good)salt, pepper and ground cumin, to taste
INGREDIENTS
1 pack of vermicelli
3 tablespoons sugar
2 tablespoons canola oil
¼ teaspoon ground cardamom
¼ teaspoon saffron strands
¼ cup rose water
For the omelette topping:
eggs
1 Sautée the garlic and onions until golden, then add the chopped tomato and stir until cooked slightly.
2 Add the contents of the tin of foul to the mix, followed by the minced herbs. Stir for one minute. Then season with salt and pepper and some ground cumin, to taste.
3 Let the mixture simmer on a very slow heat for five minutes, then serve with Arabic bread or even inside sandwiches or pita bread!
1 Fry the vermicelli in a saucepan without oil at first with constant stirring for the first two minutes, then add the oil and stir until it turns golden brown.
2 Pour water on top (enough to barely cover the vermicelli) and add the rest of the remaining ingredients.
3 Cover the pot and let it simmer over a low heat until the water is absorbed (keep stirring in between to prevent the vermicelli from sticking) then serve with freshly cooked omelette eggs on top.
4 For the omelette eggs, crack the desired number of eggs (one at a time) in a bowl, whisk and add salt to taste, then fry it like a pancake. Serve on top of the Balaleet.
METHOD
METHOD
FOUL MUDAMMAS
BALALEET (SWEET VERMICELLI)
If you prefer heat then add a chopped chili with the onions and garlic in the beginning.
SERVES 4INGREDIENTS
400g of fine bulgur 2 glasses (50cc) of boiling water1 onion ½ bunch of fresh parsley½ bunch of spring onions¼ bunch of fresh mint ¼ bunch of dill (if desired)2 sweet or hot chillis (as desired)2 cucumbers (if desired)1 tablespoon of tomato paste1 tablespoon of sweet chilli pastejuice of half a lemon 1 teaspoon of grenadine molasses (if desired)1 small glass of olive oilsalt, black pepper, red pepper
The amount of lemon juice and grenadine depends on how sour you would like your Kisir be.Serve with iceberg lettuce or boiled vine leaves.
Another variation would be to add a 6 ounce can of tuna in olive oil, drained and mashed with the potato. Other optional fillings may include ricotta cheese, small cooked shrimp, lump crab meat or cooked, seasoned finely chopped beef or chicken.
7
1 Put the bulgur in a bowl and pour the boiling water in. Cover the bowl with cling film or use a lid. Wait until the bulgur absorbs all of the water.
2 Cook the tomato paste and chilli paste with a bit of olive oil and add the chopped onions into the paste. Stir until the onion is cooked.
3 Wash and cut the cucumbers, parsley, spring onion, mint, dill and chilli into small pieces,
4 Mix the bulgur with the paste mixture and add the rest of the olive oil. After mixing well, add the rest of the ingredients (add the spices last) and mix once more.
METHOD
KISIR
Submitted by Filiz Işık
Submitted by Amel Ajili
Bulgur Salad
23
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A Surprise PocketSERVES 6INGREDIENTS1 large baking potato (about 10 ounces) peeled and diced salt 1 tablespoon extra virgin olive oil 2 cups Canola or grapeseed oil for frying 6 spring roll wrappers 1½ teaspoons harissa (chili paste, sold in gourmet or Middle Eastern shops), optional 2 teaspoons drained capers 1 tablespoons flat leaf parsley, chopped 6 medium eggs 1 lemon, cut into 6 wedges 10oz minced chicken or meat (optional)
1 Place the potato in salted water to cover, bring to a boil and cook until tender. Drain, and mash with olive oil.
2 Mix with cooked chicken or minced cooked meat. (optional)
3 Heat 2 cups of grapeseed or Canola oil in a deep 10 inch skillet to 180°C.
4 Place a spring roll wrapper on saucer. Place 3 tablespoons of the mashed potato mix in the centre, flattening to make a well. Dab it with ¼ teaspoon of harissa if desired. Sprinkle with some capers and parsley.
5 Break an egg into the centre. Taking care so that none of the egg seeps out, fold over one point of the spring roll wrapper to meet the opposite point, to make a triangle.
6 Gently slip the filled brik off the saucer and into the hot oil. Cook for a minute or so, until golden on the underside, turn over and cook about another minute. Remove from the oil with a spatula, and drain briefly on absorbent paper. Prepare the remaining briks, fry them and serve while still hot, with lemon wedges.
METHOD
BRIK
24
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for BD 18++, for 18 years old and below BD 12++, and FREE for children below 10 years.
eat all you can
Telephone 17533666 Website www.bicebahrain.com BiCEBAHRAIN
at BiCE Restaurant and Lounge
Experience a family friendly and a relaxing atmosphere of a
Freshly cooked mealsfrom a rich menu prepared on the spot
Saturday Brunch
SERVES 2 KIDS OR 1 ADULTINGREDIENTS
4 tablespoons semolina
3 tablespoons sugar (preferably brown)
4 or 5 green whole cardamom (green), slightly cracked
5 or 6 almonds, crushed lengthwise
½ cup melted ghee or oil
½ cup water
4 to 5 drops orange or red food colour
This is a Pakistani dish and full of
nutrients. Kids enjoy this as it is or with Puri in any meal.
7
1 Pour the water and sugar into a small pan and boil until it becomes concentrated. Set aside to cool.
2 Heat the ghee or oil in a separate pan on a low flame. Pour in cardamom first then the semolina, and stir continuously until it becomes fragrant. Take care that it doesn’t turn brown.
3 Add the sugar solution, stir and add the food colouring and almonds. Now stir continuously - the semolina will rise and soften. If you see that it’s not softening completely then add some more water and food colour and stir until you see oil coming out. Turn off the stove and serve hot.
METHOD
SEMOLINA HALWA
Submitted by Erum Gul
A Child Pleaser
25
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SERVES 6INGREDIENTS
4 teaspoons butter
1¼kg chicken, cut into 8 to 10 pieces
1 large onion, finely chopped
6 garlic cloves, minced
¼ cup tomato puree
14oz canned chopped tomatoes, un-drained (or
fresh)
3 medium carrots, grated
2 whole cloves
1 pinch grated nutmeg
1 pinch ground cumin
1 pinch ground coriander
salt and freshly ground black pepper for taste
4 cups hot water
1 chicken stock cube
2¼ cups basmati rice (don’t rinse or soak this)
¼ cup raisins
¼ cup slivered almonds, toasted
kabsah spice mix - available in larger
supermarkets
½ teaspoon saffron
¼ teaspoon ground green cardamoms
½ teaspoon ground cinnamon
½ teaspoon ground allspice
¼ teaspoon white pepper
½ teaspoon ground dried limes
7
1 Melt the butter in a large stock pot. Add the chicken pieces, onion and garlic and sauté until the onion is tender. Stir in the tomato puree and simmer over a low heat for a couple of minutes.
2 Add the tomatoes, carrots, cloves, all the spices and salt and pepper. Cook for a couple of minutes. Add the water and the stock cube.
3 Bring to a boil, then reduce the heat and cover. Simmer over a low heat for 30 minutes. Add the rice to the pot and stir carefully.
4 Re-cover and simmer for 35 to 40 minutes or until rice is tender, add the raisins for the last 10 minutes.
5 Place the rice on a large serving dish, topped with the chicken & garnish with almonds.
METHOD
KABSAH
Submitted by Shahinaz Mustafa
F lavourful Chicken and Rice
27
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F lavourful Chicken and RiceKABSAH
28
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(continued)
Kabsah is regarded as the national dish to Saudi Arabia. The chicken can be replaced with goat, lamb, camel, beef, fish, or shrimp. Enjoy!
Serve with a
fresh mixed
salad, preferably
with a little lime
vinaigrette.
Caprese is a classic and authentic Italian favourite starter, originally made from buffalo mozzarella, tomato, and basil. In this version it is now combined with quinoa, a popular ingredient, for those who prefer a healthy dish.
7
A Healthy and Fresh VariationSERVES 1-2INGREDIENTS
40g dry quinoa
15ml extra virgin olive oil
5ml balsamic vinegar
1 pinch sea salt
1 pinch ground black pepper
30g strawberries, cut into sections
10g flat leaf parsley, chopped
1 pinch lemon zest
60g buffalo mozzarella, sliced into 3 pieces
100g tomato, preferably Roma or Beef, slice into 3 pieces
2 fresh basil leaves
1 Boil the quinoa for 12 minutes. Dry, then set aside.
2 Mix the quinoa with all the other ingredients except the buffalo mozzarella, tomato, and basil.
3 Arrange the quinoa salad on a plate as you prefer.
4 Place the buffalo mozzarella, tomato, and basil on top, and add seasoning.
5 Drizzle with olive oil and balsamic vinegar to finish. Serve.
METHOD
CAPRESE QUINOA SALAD
Submitted by Chef Twedi Martatna, Café Italia Adliya
32
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italy28 DEC 2015
A refreshing summertime
appetiser. Can be accompanied
by soy sauce, peanut sauce or
a spicy sauce for dipping.
Healthy Summer RollsMAKES 1 ROLLINGREDIENTS
1 piece rice paper
2 pieces fresh shrimp (large size), peeled
and deveined
30g rice vermicelli noodles
15g long lettuce
10g celery
2g fresh mint leaves
2g fresh cilantro
10g carrots, thinly sliced
15g cucumber, thinly sliced
10g green onion (spring onion)
1 Fill a small saucepan half full of water, add salt and bring to a boil over high heat. Add the shrimp, reduce heat and poach them in water at 70°C, for about 12 to 15 minutes or until cooked through. Remove the shrimp with a slotted spoon and set aside to cool.
2 Place the shrimp on a chopping board and cut in half lengthwise. Set shrimp aside.
3 Follow package directions and cook the rice vermicelli noodles.
4 Fill a medium bowl with warm water and quickly dip and spin a piece of rice paper into the water; make sure to wet the entire piece. Lay it down on a cutting board. Place the carrot and a lettuce leaf at the lower end of the rice paper. Add the rice noodles, mint, cucumber and cilantro evenly across the rice paper.
5 Roll the rice paper over the filling and tuck it underneath. Add shrimp with the sliced side facing up. Fold the sides inwards and add a green onion slice over shrimp with 1 inch sticking outside of a folded side. Continue rolling while keeping tension on the rice paper for a tight roll. The roll will seal itself.
METHOD
DARCHA SHRIMP ROLL
Submitted by Darcha Tea House 731
SAVO
URY
SERVES 4INGREDIENTS
For the crépes:100g all purpose flour 1 egg 50ml milk 5g sugar 3g salt 1 teaspoon vanilla essence For the filling:10g of dark chocolate, grated10g of white chocolate, grated
For the pineapple fries:10g pineapple 10g brown sugar rice flour for dusting5g cinnamon powder oil for frying
For the chocolate sauce: 100g dark chocolate20ml milk20ml cream10ml clarified butter
1 In a mixing bowl add the egg and sugar, mix until the sugar is dissolved completely. Add the flour and mix it in, then the milk, salt and the vanilla essence. Whisk until the batter is smooth - it should be thinner than a pancake batter.
2 Pour one ounce of the batter into the centre of a large pan brushed with oil or crépe machine and swirl to spread the mixture evenly. Cook for 30 seconds, then flip the crépe and cook for another 10 seconds. Remove the crépe to a cutting board.
3 To make the hot chocolate sauce, place all of the sauce ingredients in a double boiler, and melt over a gentle heat.
4 To make the pineapple fries, cut the pineapple as if you were making french fries, then coat the sticks with brown sugar. Dust with a little rice flour, and fry until they are golden and crispy. Sprinkle with the cinnamon powder and serve with the hot chocolate sauce.
5 Put the grated dark and white chocolate on the crépe and roll it.
6 Serve warm with ice cream, chocolate sauce and pineapple fries.
METHOD
CHOCOLATE SHAWARMA
Submitted by Chef Anthony from Bayti Restaurant
A Signature Dessert from Bayti!
733
SWEET
7
Chocolate GoodnessMAKES 16 SMALL COOKIESINGREDIENTS225g butter
¼ cup white sugar
¼ cup turbinado sugar (sugar in the raw)
1¾ cups light brown sugar, packed
2 eggs
2 teaspoons vanilla extract
3½ cups all purpose flour
1½ teaspoons baking soda
¾ teaspoon salt
450g dark chocolate (with a serrated knife
cut chocolate into rough chunks)
½ teaspoon good quality sea salt, for
sprinkling on top before baking
1 Cream the butter and the sugars in a mixer until very light and fluffy, about 5 minutes on medium high. Scrape down the side of the bowl. Continue mixing whilst adding the eggs one at time. Make sure each egg is incorporated before adding the next. Add the vanilla extract. Scrape down the bowl with a spatula.
2 Whisk the flour, baking soda and salt in another bowl.
3 With the mixer on low, slowly add the flour mixture. Mix until just combined, taking care not to over mix. With a spatula fold in the chocolate.
4 Drop spoonfuls, evenly spaced, onto a cookie sheet.
5 Sprinkle a very fine dusting of good quality sea salt over the cookies before baking.
6 Bake at 180°C for 12 minutes. They should be lightly golden on the outside but still look gooey on the inside.
7
METHOD
CHOCOLATE CHIP COOKIES
Submitted by Kendall Winterer
36
SERVES 10
INGREDIENTS
225g plain (all purpose) flour
110g butter
75g sugar
75g currants or raisins
1 teaspoon baking powder
¼ teaspoon mixed spice
pinch of salt
1 tablespoon milk
1 egg
Welsh cakes
are a little like
scones but lovely
and sweet and
absolutely delicious!
7
1 Sift the flour, baking powder, mixed spice and salt together.
2 Rub in the butter until the mixture is like breadcrumbs.
3 Add the sugar and currants or raisins.
4 Beat the egg in a separate bowl and add to the dry mix, along with just enough milk to make a firm dough.
5 Roll the dough onto a floured board to a thickness of ½ inch and cut out circles (use a cookie cutter).
6 Grease a bake stone (an alternative would be a chapati pan - anything heavy and flat).
7 Cook over a gentle heat for about 2-3 minutes each side or until golden brown.
8 Cool on a rack and sprinkle with sugar.
METHOD
WELSH CAKES
Submitted by Jane Baker
A Cousin of the Scone
35
SWEET SW
EET
7
TRADITIONAL DRINKS TRADITIONAL DRINKS
38
Hibiscus tea is a herbal tea made as
an infusion from crimson or deep
magenta-coloured calyces (sepals) of the
roselle (Hibiscus sabdariffa) flower. It is
consumed both hot and cold. Preliminary
study have shown that drinking hibiscus
tea may lower blood pressure in people
with type 2 diabetes, prehypertension, or
mild hypertension.
Jallab is a type of fruit syrup popular in the Middle East made from carob, dates, grape
molasses and rose water. Jallab is very popular in Syria, Palestine and Lebanon. It is made
mainly of grape molasses and artificial colouring, then smoked with Arabic incense. It is
usually sold with crushed ice, floating pine nuts and raisins.
INGREDIENTS
1 cup dried hibiscus petals 5 cups water sugar or honey to taste or agave syrup
INGREDIENTS
3 tablespoons store-bought Jallab syrup (can be found in the large supermarkets)
1 tablespoon golden raisins
1 tablespoon pine nuts
crushed ice
INGREDIENTS
200g dried apricot paste (Qamar al-din)
2 cups water
3 tablespoons white granulated sugar
½ teaspoon orange blossom water
1 cup orange juice, optional but recommended
INGREDIENTS
4 lemons, plus slices for garnish
3 limes, plus slices for garnish
1/3 cup fresh mint leaves
¾ cup superfine sugar
dash of vanilla essence
8 cups cold water
7
1 Place the dried hibiscus petals in a pan with the water. Bring to the boil and simmer for 5 minutes.
2 For hibiscus tea, drain the mix, add sugar or honey to taste and serve.
3 If you prefer iced hibiscus tea, then let the tea cool for 30 minutes, filter the tea into a jug, cover and put in the refrigerator to chill.
4 Add sugar and serve chilled.
1 Put the Jallab syrup in a tall glass, top with cold water and stir. Add crushed ice.
2 Top the drink with the raisins and pine nuts.
1 Cut the apricot paste into strips.
2 In a pot set over medium heat, place the qamar al-din, water and sugar.
3 Bring to a boil, then stir until fully dissolved. Strain, then chill.
4 Add the orange blossom water. Stir well and serve. Add optional orange juice for a tastier drink.
1 Squeeze the juice from the lemons and limes over a strainer into a glass measuring cup.
2 In the bottom of a tall pitcher, use a wooden spoon to gently mash the mint leaves with
¼ cup of the sugar. Add the strained juice; stir well to dissolve the sugar. Add the cold
water and the remaining ½ cup sugar to the pitcher; stir well to dissolve the sugar and add a dash of vanilla essence. Chill before serving. Serve poured over ice, garnished with lemon and lime slices.
METHOD
METHOD
METHOD
METHOD
HIBISCUS “KARKADAE” JALLAB
QAMAR AL-DIN “APRICOT”
LEMON WITH MINT
37
REFRESHIN
GRE
FRES
HIN
G
Submitted by Ghada Salem
ITALYTURKEY
POLAND
SPAIN
HUNGARY
WALES
AUSTRALIA
BAHRAIN
PORTUGAL
AMERICAN METRIC IMPERIAL1 teaspoon 5 ml
1 tablespoon 15 ml¼ cup 60 ml 2 fl. oz.1/3 cup 75 ml 2½ fl. oz.½ cup 125 ml 4 fl. oz.2/3 cup 150 ml 5 fl. oz. (¼ pint)3/4 cup 175 ml 6 fl. oz.1 cup 250 ml 8 fl.oz.
°F °C GAS NUMBER225°F 110°C Gas ¼250°F 120°C Gas 1/3275°F 140°C Gas 1300°F 150°C Gas 2325°F 160°C Gas 3350°F 180°C Gas 4375°F 190°C Gas 5400°F 200°C Gas 6425°F 220°C Gas 7450°F 230°C Gas 8475°F 240°C Gas 9
CONVERSION CHARTS
VOLUME EQUIVALENTS
OVEN TEMPERATURES
VOLUME EQUIVALENTS MEASUREMENTS
IMPERIAL METRIC1 oz. 25 g2 oz. 50 g3 oz. 75 g4 oz. 125 g 5 oz. 150 g6 oz. 175 g7 oz. 200 g
8 oz. (½ lb) 250 g9 oz. 275 g
10 oz. 300 g11 oz. 325 g12 oz. 375 g13 oz. 400 g14 oz. 425 g15 oz. 475 g
16 oz. (1lb) 500 g2 lbs. (1kg) 1 kg
INCHES CM¼ inch 5 mm1/3 inch 1 cm3/4 inch 1.5 cm1 inch 2.5 cm2 inch 5 cm3 inch 7 cm4 inch 10 cm5 inch 12 cm6 inch 15 cm7 inch 18 cm8 inch 20 cm9 inch 23 cm
10 inch 25 cm11 inch 28 cm12 inch 30 cm
40
HELO!
CIAO!
JÓ NAPOT!
BOM DIA!
G’DAY MATE!
XIN CHÀO!
MERHABA!
SALAM ALAIKUM!
HOLA!
CZESC!VIETNAM
MATCH THE GREETING!
DRAW A LINE FROM THE GREETINGS TO THEIR COUNTRY OF ORIGIN... GOOD LUCK!
GINGERThe root of the ginger plant has been used in many cultures as a spice, delicacy and medicine for thousands of years. The bulbs are often pickled or preserved in a syrup, or used in medicinal teas along with honey or lemon. The juice from the root is also used in many Indian and Asian recipes. The roots are also dried and then ground into a powder, and this is also used in many baking recipes such as gingerbread and cakes. Ginger is a key ingredient in the popular Indian drink masala chai - give it a try if you are ever in that part of the world!
41
HORSERADISHThe root of the horseradish plant is a long, white tubor that has very little scent when uncut. Once it has been cut or grated, however, it has a very powerful aroma and flavour, that can irritate the eyes and nose. It has been used through history as a medicinal tincture in many cultures, and as a condiment and flavouring in many north European countries. Today, it’s most commonly found as Horseradish Sauce (grated horseradish in a vinegar and cream sauce) used in small amounts as an accompaniment to cooked meats. It is also very similar to the green Wasabi used in Japanese cuisine. When tasting for the first time, try a very small amount - if you take a large mouthful you may regret it!
BASILBasil is a green leafy herb (you can get coloured varieties too) that has a fragrant aroma. It can be grown from seed, or also found as a mature plant in some supermarkets. It can be dried too and is commonly found in the herb and spice aisle in supermarkets. The most common type of basil is called ‘sweet basil’ and is the type used in Italian cooking. There are also many variants including ‘lemon basil’ with a citrus taste, and also the ‘Thai’ and ‘Holy’ basils that are used in Thai and Asian cooking. It has been used through many cultures as a medicine, commonly as a tea, and also plays a part in some Hindu religious ceremonies. Today, one of the most common recipes to use basil is pesto - the Italian mix of basil, garlic, pine nuts, extra virgin olive oil and parmesan cheese, that is then mixed with pasta.
HAVE YOU EVER WONDERED ABOUT THE ORIGINS OF SOME OF OUR COMMON HERBS AND SPICES?
HERBS AND SPICES FROM AROUND THE WORLD
