Search Results for: recipe of the week

Recipe of the Week: Grilled Chicken with Tandoori Cream

By Marzia Shamsi

Grilled Chicken with Tandoori Sauce

We have all had a typical traditional butter chicken at restaurants or made it ourselves at home. Since my daughter loves it and I  have to make it at home quite often and I like to try it out with different variations.

This is my favourite variation: a spicy tangy succulent grilled chicken on a bed of garlic infused rice finished with a beautiful creamy sweet spicy tandoori reduction sauce. Hope you enjoy!

Ingredients

  • (6-ounce) boneless, skinless chicken breasts
  • 2 tablespoons Lemon juice
  • 2 teaspoons ground coriander
  • 1 ½ teaspoons salt
  • 1 ½ teaspoons dry mustard powder
  • ¼ teaspoon cayenne
  • 1 ½ tablespoons extra-virgin olive oil, more as needed
  • 4 tablespoons Dijon mustard
  • 2 teaspoon dried mint

Method

  • Place chicken breasts between two sheets of parchment or plastic wrap. Using a mallet or rolling pin, pound each to an even thickness of 1/2 inch. Do not make them any thinner or they could dry out.
  • In a small bowl, combine lemon juice, coriander, salt, mustard powder and cayenne. Place chicken breasts in a bowl and rub well with spice mixture. Cover and refrigerate 1 to 2 hours. Remove chicken from fridge while you heat the grill.
  • Light the grill, building a hot fire, or heat your gas grill to high. Once grill is fully heated, brush breasts lightly with olive oil and place chicken on the grill. Cook until undersides are browned and chicken is about halfway cooked, 3 to 5 minutes. Flip breasts and grill until cooked through, 3 to 5 minutes more.
  • Transfer chicken to a platter
  • For the sauce, heat oil in a large saucepan over medium. Add ginger and garlic. Stir for 30 sec.
  • Add tomato ketchup and hot pepper. Bring just to a boil, 1 to 3 min.
  • Whisk in cold butter until blended, then whisk in honey, remaining 2 tsp (10 mL) garam masala and cream.
  • Reduce heat to medium-low and simmer until reduced slightly, 3 to 5 min. Sprinkle with pinches of salt. If you like it creamier, add more cream.
  • Serve with your choice of infused rice or naan.

About the Author:

Marzia Shamsi is a single mother to two lovely kids. Brought up in the UAE, a Canadian resident originally from India. A professional chef out of house while at home her first and last name is Mom. An amateur blogger who’s just started out, Marzia loves to share her thoughts and knowledge and dreams of owning her own restaurant some day.

 

 

Recipe of the Week: Panna Cotta with Strawberry Coulis

By Marzia Shamsi

panacotta

I made this super easy yet delicious Panna Cotta on my dad’s 50th surprise birthday party and it was a massive hit! Our guests just couldn’t keep themselves from going for seconds and thirds, some of them even requested for take-aways!

Panna Cotta can be made with different variations like lemon, coconut milk, nutmeg, cardamom or saffron. This silky smooth delicious goodness can be a complete showstopper at dinners or parties. Easy to make yet very presentable and colourful. Enjoy!

Ingredients

  • 1 envelope unflavoured halal gelatin (about 1 tablespoon)
  • 2 tablespoons cold water
  • 2 cups heavy cream
  • 1 cup half and half
  • 1/3 cup sugar
  • 1 1/2 teaspoons vanilla extract
  • 2 tablespoons lemon zest

Method

  • In a very small saucepan sprinkle gelatin over water and let stand about a minute to soften.
  • Heat gelatin mixture over low heat until gelatin is dissolved and remove pan from heat.
  • In a large saucepan bring cream, half and half, and sugar just to a boil over moderately high heat, stirring continously.
  • Remove pan from heat and stir in gelatin mixture, lemon zest and vanilla. Wait until slightly warm
  • For coulis, set strawberries and sugar (100gms) in a pot and bring to a boil. Puree in a food processor and wait for it to cool down.
  • Add a generous spoon of coulis at the base of your plating dish then divide cream mixture among eight 1/2-cup ramekins or shot glasses.
  • Chill ramekins, covered for at least fourhours or overnight.
  • Serve with fresh fresh berries of your choice or leftover coulis with fresh mint leaves.

 

About the Author:

Marzia Shamsi is a single mother to two lovely kids. Brought up in the UAE, a Canadian resident originally from India. A professional chef out of house while at home her first and last name is Mom. An amateur blogger who’s just started out, Marzia loves to share her thoughts and knowledge and dreams of owning her own restaurant some day.

 

Recipe of the Week: Easy Peasy Pepper Steak Pie

By Marzia Shamsi

Pepper steak pie

Lost for idea when you are expecting guests on a short notice or just want to create something fun and interesting for your kids to take for lunch? Worry not, my five steps pepper stake pie is here. A  crispy pie crust with some piping hot delicious steak filling inside opens new dimensions to different flavours to indulge on. I can bet this one shall soon make its way to the top favourites in your house just like mine! Enjoy!

Ingredients

  • 20 ml Olive Oil
  • 2 to 3 Onions (finely chopped)
  • 5 to 6 cloves of Garlic  (finely chopped)
  • 2 1/2 Cups Beef Stock
  • 50 g Flour
  • 800 g Beef rump, cubed
  • 1 Roll puff pastry, thawed
  • 15 ml Black pepper
  • 1 Egg, lightly beaten

Method

  • Roll  beef cubes in  pepper and dust in flour.
  • In a pan heat oil and brown the cubes.Remove from pan & reserve.
  • On medium heat in the same pan add  chopped onions & garlic until soft.
  • Add your meat, pepper & stock bring to boil. Simmer until soft and gravy comes to a thick consistency.
  • Place in an ovenproof dish or 4 individual ramekins. Roll out the pastry and place over the mixture to create the top of the pie. Brush with beaten egg. Bake  in a preheated between 180c- 200°C oven for 15-20 minutes or until golden brown.
  • Serve with mashed potato and vegetables or enjoy just the way it is.

 

About the Author: 

Marzia Shamsi is a single mother to two lovely kids. Brought up in the UAE, a Canadian resident originally from India. A professional chef out of house while at home her first and last name is Mom. An amateur blogger who’s just started out, Marzia loves to share her thoughts and knowledge and dreams of owning her own restaurant some day.

Recipe of the Week: Mom’s Special Stir Fried Tiger Prawns

By Marzia Shamsi

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Growing up watching Mom make fabulously delicious meals in minutes would always surprise me. My mom has been my very first mentor and my inspiration for  creating magic through food that is quick to make, yet delicious and  appetizing.

The famous chef Michael Smith said:

The best recipes are often created when done without a recipe.

This is how I grew up learning how to cook. The tastes, smells, colours, textures and  hours of patient practice under her guidance for years made me into the chef that I am today

Our dinner parties would always and still remain one of their kind, often consisting of a lavish spread including ten to a dozen varieties of dishes from starters to entrees and desserts.

Today I am sharing one of my mom’s special stir fried tiger prawns recipe.

It is super easy to make and makes for a finger-licking good starter for all occasions.

Ingredients:

  • 1kg tiger shrimps (deveined & shells on)
  • 1 cup lemon juice
  • 1 tblsp salt
  • 1 tblsp ginger garlic paste
  • 6 cloves of garlic
  • 1 cup parsley
  • 2 cups cilantro
  • 1 cup melted butter

Method:

  • Marinate the prawns in lemon juice, ginger- garlic paste and salt for an hour then drain out excess water.
  • Marinate  prawns in ginger garlic paste for half an hour then stir- fry or grill them and keep aside.

For sauce:

  • Add finely chopped garlic, cilantro leaves and parsley into a cup of melted lightly browned butter
  • In a pan saute all three ingredients and fry until garlic turns into a beautiful golden brown colour then mix in grilled prawn and sautee for few minutes until the sauce has completely blended in prawns.
  • Serve hot with a slice of lemon.

About the Author: 

Marzia Shamsi is a single mother to two lovely kids. Brought up in the UAE, a Canadian resident originally from India. A professional chef out of house while at home her first and last name is Mom. An amateur blogger who’s just started out, Marzia loves to share her thoughts and knowledge and dreams of owning her own restaurant some day.

Recipe of the Week: Thai Red Curry

By Marzia Shamsi

Healthy Thai Red curry

We relish Thai food in my household and this recipe is easy to make, making for a super popular weekend supper. The best thing about Thai cuisine is that we can play around with ingredients without losing  authenticity. Thai cuisine places emphasis on lightly prepared dishes with strong aromatic components and a spicy edge.

An online research reveals seven dishes from Thailand   listed in the world’s 50 most delicious foods rankings. That doesn’t surprise me, seeing the diversity in different spices, curry pastes and a long list of different variations of noodles and rice. My version of this red curry recipe allows you to use any vegetables of your choice and people allergic to shell fish can replace it with boneless chicken or fish.

I hope you’ll enjoy this recipe as much as I do.

Ingredients:

  • 1tbsp  sesame or canola oil
  • 1 can  coconut milk
  • 2 tablespoons Thai red curry paste
  • 1 tablespoon  brown sugar
  • 2 cloves of finely chopped garlic
  • 1 pound  large shrimp, peeled and de-veined
  • 1 cup  assorted vegetables of your choice; I have used bok choy and zucchini.
  • 1/4 cup   fresh Thai basil
  • 2 tablespoons premium fish sauce
  • Cooked wild rice or jasmine rice
  • Fresh red chillies, thinly sliced

Method:

  • Sauté garlic in oil then add coconut milk and let simmer on medium heat. Stir in curry paste and sugar until well blended; bring to boil. Reduce heat to low then simmer five minutes.
  • Stir in shrimp and vegetables. Cook three to five minutes or just until shrimp turn pink and vegetables are tender-crisp. Stir in basil and fish sauce.
  • Serve with cooked wild or jasmine rice, if desired. Garnish with additional basil and red chilli  to give it that spicy kick.
Nutrion Information Per Serving:  309 Calories
Fat 33g,
Protein 21g,
Carbohydrates 10g,
Cholesterol 168mg,
Sodium 1095mg,
Fiber 1g

 

About the Author: 

Marzia Shamsi is a single mother to two lovely kids. Brought up in the UAE, a Canadian resident originally from India. A professional chef out of house while at home her first and last name is Mom. An amateur blogger who’s just started out, Marzia loves to share her thoughts and knowledge and dreams of owning her own restaurant some day.

Recipe of the Week: Roast Beef Tenderloin

By Marzia Shamsi

roast beef tenderloin

This is one of the most easiest sunday roast recipe that one could ever wish for. Beef tenderloin is one of the finest cuts of the beef that cooks easily and holds on to the juice and flavour of the dish intact during the roasting process.

Ingredients

  • 3 pounds beef  tenderloin
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon freshly ground black pepper, dijon mustard & sprigs of fresh thyme.

Preparation

Preheat oven to 375 degrees F (190 degrees C). If roast is untied, tie at 3 inch intervals with cotton twine. Place roast in pan, and season with salt, garlic powder, dijon mustard and pepper.Make slight incisions on the top of the meat to place the thyme leave looking like a bouquet. Add seasonings to taste.

Roast in oven for 60 minutes (20 minutes per pound).

Remove from oven, cover loosely with foil, and let rest for 15 to 20 minutes before serving.

Enjoy

About the Author: 

Marzia Shamsi is a single mother to two lovely kids. Brought up in the UAE, a Canadian resident originally from India. A professional chef out of house while at home her first and last name is Mom. An amateur blogger who’s just started out, Marzia loves to share her thoughts and knowledge and dreams of owning her own restaurant some day.

Recipe of the Week: Eton Mess

By Marzia Shamsi

Classic Eton mess is a quick, crowd-pleasing dessert when made with store bought meringue. It’s also a great way to use up broken homemade meringue (my personal preference). Classically Eton mess is made with whipped cream, meringue and strawberries, but you can add replace them with seasonal fruits too, or try it with raspberries, bananas and pineapples. Here’s how to make it.

Ingredients

  • 500g strawberries, hulls removed
  • 400ml/14fl oz. double cream
  • 3 x 7.5cm/3 in ready-made meringue nests, crushed
  • sprigs of fresh mint, to garnish

Preparation 

  1. Purée half the strawberries in a blender and chop the rest, reserving four for garnish.
  2. Layer the martini glass first with crushed meringue then whipped cream and fruits and repeat. Top off with sliced strawberries.
  3. Enjoy!

 

About the Author: 

Marzia Shamsi is a single mother to two lovely kids. Brought up in the UAE, a Canadian resident originally from India. A professional chef out of house while at home her first and last name is Mom. An amateur blogger who’s just started out, Marzia loves to share her thoughts and knowledge and dreams of owning her own restaurant some day.

Recipe of the Week: Easy Nutella Cake

By Marzia Shamsi

Nutella Cake

If you’re a massive Nutella fan you’re going to love this recipe. A rich chocolate sponge cake made with Nutella and topped with, you guessed it, more Nutella! This delicious, gooey chocolate cake is perfect served alongside vanilla ice cream or a dollop of fresh cream – serve for dessert or as an afternoon treat with a cuppa. My eight year old is just perfect at making this one. It’s a fun recipe that you can do with your own or with the kids as this is an exciting way to get them them busy when cooped in indoors. The trick to get an even suface on the cake with the icing is to make sure the cake is not completely cooled when spreading  Nutella on top – the slight warmth of the cake will make it much easier to spread Nutella evenly. Store this cake in an airtight container for up to 3 days.

Ingredients

For the cake

  • 100g butter
  • 100g Nutella
  • 4 medium eggs
  • 200g caster sugar
  • 200g self-raising flour
  • ½tsp baking powder

To decorate and fill

  • Nutella

Method

  1. Preheat the oven to 180°C/350°F/Gas Mark 4 and line two 21cm/9inch cake tins with greaseproof paper.
  2. In a large mixing bowl, whisk all the ingredients together using an electric mixer. Once combined, pour into the cake tins making sure you’ve got an even amount in each.
  3. Bake in the oven for 20-25 mins until springy to touch.
  4. Take out of the oven and leave to cool on a wire rack but don’t let them cool completely. When the two cakes are warm, decide which is going to be your base and spread with a thick layer of Nutella.
  5. Pop the top cake onto the base and press down firmly sandwiching  them together. Cover the top of the cake with more Nutella and spread with a spatula or the back of a spoon.

About the Author: 

Marzia Shamsi is a single mother to two lovely kids. Brought up in the UAE, a Canadian resident originally from India. A professional chef out of house while at home her first and last name is Mom. An amateur blogger who’s just started out, Marzia loves to share her thoughts and knowledge and dreams of owning her own restaurant some day.

Recipe of the Week: Butternut Squash Soup

By Rahila Ovais

 download

Try this wonderful and easy butternut squash recipe!

Ingredients:

1 medium sized butternut squash, cubed

Few sprigs of rosemary

1 small onion

1 medium carrot

3-4 celery stalks

One inch piece of ginger

Salt and pepper to taste

1/4 tsp nutmeg

 

Method:

1.       Toss the butternut squash cubes and rosemary sprigs with olive oil, some salt and pepper and roast in the oven at 350 degrees

2.       Meanwhile heat a tablespoon of olive oil in a large pot and sauté the sliced onions, carrots and celery until tender, then add the grated ginger

3.       Add a liter of water and let simmer

4.       Once the squash is roasted, remove from oven and add to the pot, let cook for another 20-30 minutes

5.       Add the freshly ground nutmeg, taste and adjust seasoning if desired

6.       Puree the soup in a blender in batches until smooth and return to pot to simmer

7.       Serve garnished with some roasted pumpkin seeds and fresh rosemary leaves with garlic toast or croutons.

 

 About the Author:

Rahila Ovais is a mother to four ranging from 20 to 5 years old. She’s called Jeddah, KSA, where she was born and Karachi, Pakistan, where she was brought up, her homes before moving to Toronto twenty years ago. She is also a very opinionated person who has a hard time keeping her thoughts to herself. You can follow her on Facebook: HijabiMommy.

Recipe of the Week: Ciabbata Bread

By Marzia Rizvi

bread

 

The history of bread goes back at least 30,000 years. The first bread produced was probably cooked versions of a grain-paste, made from roasted and ground cereal grains and water, and may have been developed by accidental cooking or deliberate experimentation with water and grain flour. Descendants of these early flatbreads are still commonly made from various grains in many parts of the world, including Armenian lavashs and Iranian sangaks, taboons, Mexican tortilla, Indian bread chapati, roti and naan, Scottish oatcake, North American johnnycake, Jewish Matzo, Middle Eastern pita, and Ethiopian injera. Flat bread of these types also formed a staple in the diet of many early civilizations with the Sumerians eating a type of barley flat cake, and the 12th century BC Egyptians being able to purchase a flat bread called ta from stalls in the village streets.

Today I’d like to share a recipe of one of my favorite bread the ciabatta bread that originates from Italy. This recipe is super easy to make and the best part about making your own bread is that you know what is going in it. If followed exactly the same way as the quantities given. It will turn out to be the best .If you are in a rush and you don’t have enough time for proofing (Wait for it to raise) I’d like to share a little trick with you all. Try to keep the dough at a stable temperature. We sometimes put a bowl of dough on top of the oven covered with a tea towel and on top of a folded towel. Also a preheated and switched off oven to about 30ºC (use a thermometer to measure the inside temperature as your dial on the oven will probably not be very helpful) will work great. Some people build their own proofing cabinet, using an old refrigerator or kitchen cabinet. With the help of a 40W or 100W light bulb on the bottom of the cabinet (warm air rises from bottom to top!) you can easily heat the inside of your cabinet. You can use a simple mechanical thermostat to switch the bulb on and off to control the temperature. Hope you’d enjoy this recipe as much as I do making & eating both. This bread makes amazing sandwiches or can be eaten on its own with simply butter.

Ingredients

Bread Flour   2 1/2 Cups

Fresh yeast     2 Tsp

Salt                  1 Tsp

Olive Oil       3/4 cup

Water             1 1/2 Cups

 

Procedures

Mixing

1-Warm the water to about 37 C. Dissolve the yeast in it.

2-Add the yeast to 1/2  cup of flour(At this point you only add yeast in 1/2 cups out of the 2 1/2 cups of flour and leave the remaining to be added later.

3-Mix the 1/2 cup of dough into a soft dough adding the entire water into the mix until the dough gets smooth.

4-Cover and leave at room temperature until it doubles it size

5-Stir down and add the rest of the ingredients for the dough. Beat for a few minutes to form a smooth dough, which will be very soft and sticky.

6-Cover and allow to ferment at room temperature until doubled in size

 Baking

1-Lightly oil your baking tray. Portion into 550 grams portion, shape into rough ovals, trying to avoid over handling the dough

2-Dust the top with extra flour. Proof at room temperature until the dough doubles in volume. Bake at 200 C for 30 minutes or until golden brown.

 

About the Author

Mirzia Rizvi is a single mother of two beautiful children. Lived in UAE for 25 years . Her passion  has been cooking since the age of 12. A graduate in Corporate Laws but decided to convert & become a chef . She is  now  a certified Chef from the School Of Culinary & Finishing Arts in Dubai along with a certification in food & safety from City & Guilds in the UK. Her dream is to own her own restaurant.