Reconnect with Food by Rabia Rashad

by 27 April 20220 comments

بِسْمِ اللهِ الرَّحْمٰنِ الرَّحِيْمِ

In the name of God, the Most Gracious, the Most Merciful.

Reconnect with Food by Rabia Rashad

Learn how our food creator from Europe creates a starch and carbohydrate rich potato-based savoury suhoor and iftar this Ramadan.

Suhoor: Potato Hash

Ingredients:

  • 1 tablespoon olive oil
  • 1 tablespoon unsalted butter
  • (550g) 2 large potatoes peeled and cut into ½ inch cubes
  • 1 small onion diced
  • 1 small red bell pepper, diced
  • 2 teaspoon spring onion, chopped
  • Salt and pepper to taste
  • Dried thymes as needed
  • 1 tablespoon crumbly cheese
  • 2 eggs

Preparation:

  • Preheat oil in a large nonstick skillet over medium heat.
  • Add potatoes, season with salt and black pepper, toss to coat with oil
  • Place a lid on the pan and allow the potatoes to cook covered for 10 minutes.
  • Remove the lid and increase the heat to medium high.
  • Add butter, onion and bell pepper.
  • Cook for 15 minutes, stirring occasionally, until the potatoes and vegetables turn golden brown.
  • Season with cumin and thymes.
  • Make two holes to poach 2 eggs and add some crumbly cheese.
  • Sprinkle some dried thyme leaves.
  • Cover with for a few minutes just enough to cook the eggs.
  • Top with spring onions.Serve immediately. Enjoy!

Potato and egg on a skillet

Iftar: Cheesy Chicken and Potato Bake with White Sauce

Ingredients:

  • (324 gram) 2 chicken breasts, cut in small dices
  • (600 gram) 2-3 large potatoes, cut in half inch thick slices
  • 1 teaspoon dried thyme
  • 1 teaspoon salt or to taste
  • 1 teaspoon pepper
  • 1/2 teaspoon paprika powder
  • 1/2 teaspoon cumin powder
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon red chili powder
  • 1 tablespoon olive oil
  • 1 tablespoon of vegetable oil
  • 1 small onion, chopped
  • 1/2 red bell pepper, chopped
  • 1/2 yellow bell pepper, chopped
  • 1/2 green bell pepper, chopped
  • 2 tablespoons of tomato sauce or tomato paste
  • (45 gram) 1 tbsp of butter
  • 1 tablespoon flour
  • 400 milliliter milk
  • 1/2 teaspoon dried oregano leaves
  • Dried basil leaves for topping
  • 1/2 cup mozzarella cheese, shredded
  • 1/4 cup cheddar cheese, shredded

Preparation:

Baked Potatoes

  • Preheat the oven to 330°F/165°C.
  • Add the potatoes in an oven tray. Season them with dried thyme, salt, pepper, paprika powder and 1 tablespoon of olive oil. Make sure all of them are covered with spices and oil.
  • Roast them for the next 20-30 minutes.

Chicken

  • Heat a tablespoon of oil in a skillet over medium heat.
  • Add onions and chicken and cook it for 6-7 minutes.
  • Season with cumin powder, garlic powder, red chilli powder, salt.
  • Stir well until well combined then add diced bell pepper.
  • Add the tomato sauce, stir, and leave it on heat for 2 more minutes.

White Sauce

  • Melt the butter in a skillet.
  • Slowly add the flour, while vigorously whisking, so it can be absorbed into the butter.
  • Gradually pour the milk and keep whisking until the sauce becomes smooth and thick.
  • Season with salt, black pepper and dried oregano, and turn off the heat.

    Bake

  • Transfer roasted potatoes in a large casserole.
  • Top them with the cooked chicken.
  • Pour the sauce over the chicken.
  • Sprinkle grated mozzarella and cheddar cheese.
  • Top with dried basil leaves.
  • Slide the tray into the oven for the next 10-15 minutes or until the cheese is golden and bubbly.

Serve and enjoy!

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