All posts tagged: Recipes

Recipe: Easy chicken popcorn

Cook a ton of these babies and freeze in a tightly sealed container or freezer bag. Just reheat on the stove, using a pan lightly brushed with oil or  in a preheated oven. Ingredients: 500 g minced chicken 1/2 tbs turmeric 1/2 paprika 1/4 tbs rosemary Pinch of cinnamon powder 1/4 tsp basil 1/4 pepper 1 tbs salt 1 egg 1 1/4 tbs cornstarch/corn flour 1 cup crushed plain cornflakes or panko bread crumbs or plain crackers ​​ Directions: 1. Mix the chicken, herbs, and spices well. 2. Add the egg and cornstrach and make sure it is evenly distributed in the chicken mix. 3. Add the crushed cornflakes/breadcrumbs and make sure it’s mixed well. 4. Heat about 1 1/2 cups of oil in a deep pan. 5. Drop about a teaspoon-size of the chicken mixture and fry until golden brown. *If you’re planning to bake it, add 2 tablespoons of oil into the mixture and shape them into balls. Lay them out on a greased baking sheet. Bake in a preheated oven to 175 …

Recipe: Mango, strawberry, banana and chocolate chip bread

This maybe a simple banana bread but the added fruits and choco chips give it that added dimension of flavor and texture. Ingredients: 1/2 cup butter, melted 1 cup white sugar 2 large eggs 1 teaspoon vanilla extract 1 1/2 cups all-purpose flour 1 teaspoon baking soda A pinch of  salt 1/2 cup plain yogurt 2 medium bananas, mashed 1/2 cup fresh strawberries, minced 1/2 canned ripe mangoes, drained and minced 1 cup semi-sweet chocolate chips Directions: 1) Preheat oven to 350 degrees F (175 degrees C). Grease and flour a large loaf pan. 2) In a large bowl, stir the melted butter and sugar. 3) Add the eggs and vanilla, mix well. 4) Add the flour, baking soda and salt, stir until smooth. 5)  Lastly, gently fold in the yogurt, bananas, chocolate chips, strawberries, and mangoes . Spread evenly into the loaf pan. 6) Bake at 175 degrees Celsius for an hour, or until a knife/toothpick inserted into the center of the loaf comes out clean. 7) Cool loaf in the pan for 15 …

Soup Week: #3 Broccoli and Cheddar Cheese Soup

The fresh taste of broccoli and the sharpness of Cheddar create a beautiful gustatory combination that is sure to level up your soup game. Broccoli and Cheddar Cheese Soup Ingredients:  3 cloves garlic, chopped 1 medium onion, chopped 400g broccoli, roughly chopped 100 grams Cheddar cheese, cubed 2 cups stock or boiling water 3/4 cup milk 100 ml heavy cream Salt and pepper to taste 50 grams Cheddar cheese for garnish Equipment needed for pureeing (optional): Hand blender or stand blender Directions: 1. Heat about 2 tbs. cooking oil in a pot, add garlic and onions. 2. Once slightly cooked, lower heat to medium low and add cheese. 3. Once the cheese slightly melts, add the broccoli and stir for about a minute. 4. Add 2 cups of stock or water and milk. 5. Cook in low heat for 15 minutes or until broccoli’s cooked. 6. Stir in the cream, salt and pepper.* 7. Using the blender, puree the soup.** 8. Sprinkle with paprika, nutmeg and black pepper. Top it off with cheese and serve …

Soup Week: #2 Roasted Chicken and Vegetables Soup

Here’s my twist on the classic chicken and veggies soup. Instead of the usual way of boiling the ingredients in the stock, I decided to roast them then add the stock. Roasting the veggies and chicken gives it that slight smoky taste you only get when roasting. Roasted chicken and vegetable soup Makes 4 servings 3 small zucchini 200 gr Brussel sprouts, cut in halves  1 medium sized carrot  1 medium sized potatoes 1 onion 2 chicken thighs, cut up into small pieces Salt and pepper to taste Olive oil 1 litre of chicken or vegetable stock or boiling water For the spices, just a sparing dash of everything (you can also use any kind of spice that you want): Turmeric Paprika Cinnamon Coriander Cumin Directions: 1. Pre-heat oven to 175 C. 2. Chop up veggies into small pieces (except for the Brussel sprouts) 3. Using a baking sheet, lay out the veggies and chicken. 4. Season with salt, pepper and the spices. You can omit the spices or substitute with another. 5. Add olive …

Qatar Eats Soup Week: #1 Mushroom Soup

Let us all welcome winter in Qatar. Unfortunately, it’s not the most wonderful time of the year with all the people getting sick due weather change. And because of this, I decided to dedicate this whole week to share my recipes for easy peasy soup recipes. I’ll have a live cooking show in Instagram stories (@qatareats) where you can save the snaps for future use and will also be sharing the recipes here in my blog. So, soup #1 is mushroom soup! An all-time favorite by many, this is a classic comfort food that has helped cure from a slight sniffle to a major heartbreak. Let’s start! Easy-peasy creamy mushroom soup Ingredients: Makes 4 servings 1 onion, sliced 1 slices ham, chopped 250 grams of sliced mushrooms (can be mixed or just one kind) 3 tbs. butter 125 ml heavy cream 1 litre of vegetable or chicken stock or boiling water Salt and pepper to taste parsley for garnish lemon for seasoning Directions: 1) Melt butter in medium-high heat. Add onions and cook until translucent. …

Recipe: Easy vanilla-spiced cherry balsamic reduction 

Found my fridge with an over abundance of cherries. Now, what to do with them? As dinner was lamb chops, I decided to make a simple sauce out of it. This cherry sauce is so good with grilled meat as it contrasts its saltiness and smokiness. I didn’t really have a recipe, just a splash and dash of things that I have in my pantry so you can add more stuff in this sauce as you like! Ingredients A handful of cherries Water 2 tbs. balsamic vinegar Used up vanilla pod (or vanilla extract if you don’t have this) Salt and pepper to taste Directions: 1) In a heavy bottomed pan, add cherries and just enough water to submerge the cherries. Bring to a boil in high heat. 2) Once it boils, lower the heat to medium low and continue boiling until water is reduced to half its original volume. 3) Add the vanilla pod (extract), balsamic vinegar, salt and pepper. Reduce the heat to low and let it simmer until the liquid is further …

Recipe: Lemon and Monterey Jack Muffin Cake

I originally planned to bake a lemon cream cheese muffins but was faced with a sudden dilemna once I finished the batter, that 1) I threw away my rusty muffin tin and 2) I only had Monterey Jack cheese. Note to self: Follow the rule of cooking thumb;always prepare the ingredients first! Fingers crossed that it’ll come out edible. Weird but edible. Lemon and Monterey Jack Muffin Cake Ingredients 1/4 cup unsalted butter, softened 1/2 cup white sugar 1 large egg 1/2 tsp vanilla extract 1 teaspoon lemon zest Juice from 2 medium-sized lemons 1 1/2 tsp baking powder 1 cup all purpose flour 1/2 cup thick/heavy cream 1/2 cup of cubed Monterey Jack cheese Directions 1) Preheat oven to 175C. 2) Grease and line a square or loaf pan with greased baking paper.* 3) In a large bowl, cream butter and sugar until fluffy using a stand or hand mixer. 4) Add the egg, lemon juice, zest and vanilla and whisk until fully mixed. 5) Add the flour, baking powder, and cream. Mix until …

Khushaf: Traditional Egyptian drink/dish for Iftar during Ramadan

Ramadan Kareem! It’s that time of the year when the spirit of giving and happiness is at an all time high in the Muslim community. The sense of normalcy of the people despite fasting for about 16 hours in 40C – 50C Qatar heat is a humbling experience. So what’s a better way to end the fast and start a great meal? A refreshing khushaf.   From what I was told, it has different varieties in the ingredients, ranging from dried fruits and nuts, cooked or soaked in milk or juice or water.  My version comes from my husband’s mother who always prepared this for them every Ramadan to break the fast. Ingredients 1 cup of dried prunes 1 cup dried apricots 1 cup dried figs 2 liters water 1 1/2 cup of demerera (raw sugar)* *you can use any type of sugar and increase/decrease the amount of it, depending on your taste. Just don’t put too much so as not to overwhelm the taste of the fruits Directions 1. Bring the water to a rolling …