Author Archives: Guest Contributor
Pecan Nut Slice
Zeenat Adam shared this recipe with us: I had picked some pecans from trees in the garden and didn’t have any new ideas on what to make with it. Inspired by Salma Mayet’s Coffee Pecan Brownies, I decided to try my own recipe: Pecan Nut Slice Base: 1/4 cup butter 1/2 cup granulated sugar 1/2 […]
Chocolate marble cheesecake
This is the second post by contributor Zahra Al Tamimi – she first shared with us something a little healthy Leek and Potato Soup but now its onto something a sweeter: Chocolate marble cheesecake with chocolate, marshmallow & cookie crumb topping Warning- this is NOT for the diet conscious BUT it will make you very happy! Ingredients For […]
Burfee
Just in time for Eid coming up at the end of this month, our newest contributor Samira Ghoor shares her delicious burfee recipe. Burfee (Recipe from: a friend of a friend) 500g Klim/Nespray (or any rich milk powder) 1 tin Nestle cream (small tin) – divide this in half 1 cup water 1 ¾ cup […]
Green mealie (corn) bhajias
You were so busy making zhikr and reading the Quraan that you totally lost track of time and forgot it was almost iftaar!not to worry, bhajias to the rescue;) Ingredients: 1 cup freshly grated mealies(I used the tin one) 1 medium onion chopped 1 and half tsp baking powder 1 tsp salt 1 and half […]
Chicken and Methi Bhaji (Fenugreek) Lagan
1 chicken breast- cubed Cook in ginger garlic, salt, little turmeric and ground green chillies. Don’t add water. Cooks in own water. Keep dry. In bowl, add these ingredients: 1 medium onion, grated 1 bunch methi baaji (fresh fenugreek), chopped 1 cup gram (chickpea) flour 1/4 cup cake flour 1 cup warm milk 1 […]
Leek and potato soup
In my attempt to steer away from the only soup I’ve ever made, lentil soup, I decided to venture on some new turf. British turf to be exact. My husband, having tasted leek and potato soup at a conference couldn’t stop gushing about it and so I thought it would be the perfect time to […]
Zucchini, mushroom and thyme soup
For 3 to 4 persons, you’ll need: 1 tbsp butter 1 medium size onion, chopped 2 cloves garlic, minced 7 to 8 small zucchinis, sliced (approx. 400g) 1 cup mushrooms, sliced (approx. 200g) 1 tbsp dried thyme 2 bay leaves 5 cups chicken or vegetable stock 1 cup liquid cream salt & pepper, your taste […]
Stuffed Okras
400 grams Okras Trim the head and make a vertical slit like a pocket. Stuffing: 3tbsp fresh grated coconut cumin powder chili powder salt turmeric Mix these together and stuff into the okra. Olive oil 2 red onions sliced 2 green chillies crushed garlic In a thick bottomed pan that is oven friendly heat 2 tablespoons of […]
Guilt-free Kheer
The problem with enjoying a bowl of kheer is that it usually comes with the guilt of knowing someone had to die in order for me to eat it. Yesterday I made some for the first time – and for a cheerful occasion: Iftaar. It turned out delicious. So delicious that I’m sharing the recipe […]
chickpea salad stack
Thanks to Sabiha Ismail Haffejee for generously sharing this delicious recipe with us! Chickpea salad Ingredients: 2 cans chickpeas (drained) tomato (cut into wedges) cucumber (sliced as rings) lettuce (coloured ones for aesthetics) onion (long slices) Feta (chunky cubes) Avocado (cut lengthwise) Pur (samosa leaves – fried) Coriander and italian parsley (leave it in big […]
ajacub
Amina Ebrahim
faaizahsnutritionlab
farzana
Guest Contributor
Naazneen Moolla
Saadiyah Musa
Stirring the soul-of-the-home
theredcherryblossom
Kitchens Without Borders 