Nestle cream topped pancakes

Crepes / pancakes

By Fatima Asif Latif
@_culinaryinspiration_


Bismillah hir Rahman nir Raheem


1 cup cake flour
1 teaspoon baking powder
1 tablespoon sugar
1/2 cup milk
1 egg
2 tablespoons oil
1 cup water or more
Pinch of salt
Sift cake flour and baking powder.
In a separate bowl mix milk, egg & water.

Pour into cake flour mix whisk till smooth and is liquid in consistency so it’s easy to pour.

On a non stick pan drizzle some oil. Pour batter over. Once cooked flip over and cook on other side.

Serve with syrup of your choice or Nutella or cinnamon and sugar.

Lovely with berries.

I spread nutella on a few and lotus biscoff on a few. Drizzled with nestle cream. Absolutely divine.

Tikka chicken on flatbread

Tikka chicken on flatbread (pitas)

Recipe and picture credit:
Fatima A Latif
@culinaryinspiration

Bismillah hir Rahman nir Raheem

2 chicken fillets cut into small cubes, wash and drain
Marinate with
3 tablespoons @sujees_gourmet_food memon style tandoori chicken masala
3 tablespoons lemon juice
3 tablespoons oil
Salt to taste

Cook on a low heat. I used @bibis_bakes pitas. Put chicken on pita, top with chopped cucumber and tomato, drizzle seasoned double cream yogurt over. Sprinkle zaatar and parsley and serve immediately

Kiri springrolls

Kiri springrolls


Recipe & Picture credit:
Fatima A Latif
@_culinaryinspiration_

Bismillah hir Rahman nir Raheem

1 box kiri cheese,
Cut each block into 3
Small springroll pastry
Cut in ½

Laai (flour & water paste)

Garnish:
Golden syrup
Slivered pistachio

Directions
Brush the sides and one end of the springroll pasty with laai..
Place a block of kiri cheese and roll up.. Press ends to close.
Deep fry in medium hot oil. Drain on paper towel.
Place onto platter or serving dish…drizzle with golden syrup and sprinkle nuts….

Can be served with cream or ice cream. We enjoyed it fried hot and eaten immediately.

Simmit

Simmit
By: Fatima A Latif
10 minute Arabic dough

Recipe credit: Shared by Aaisha Salajee @umm_usaamah
Picture credit: Fatima A Latif
@_culinaryinspiration_

Bismillah hir Rahman nir Raheem

Add the following to mixer:
2 cups warm water
4 tablespoons sugar
2 Tablespoons yeast (1 purple packet)
5 cups flour
1/4 tsp salt
2 Tablespoons klim- secret ingredient that makes them so soft
1/2 cup oil
1 tsp baking powder (optional)

Mix well and knead until combined. Allow to rise then use as desired.

Roll a thin long piece. Then place one piece over another and join the ends. It should look twisted and be round in shape.

In a bowl add 1/4 cup golden syrup and 3/4 cup hot water.
Mix well.

Toast sesame seeds and place in a bowl.

Dip rolls in golden syrup mixture and then sesame seeds. Bake in a preheated oven at 200 till golden.

Chicken, spinach and feta pies

Chicken, spinach & feta pies

Recipe & Picture credit:
Fatima Latib
@_culinaryinspiration_


Bismillah hir Rahman nir Raheem

1 kg chicken fillet cubed
1 bunch spinach
2 rounds clover feta cheese
3/4 cup tussers cheese
1/2 cup gouda cheese
White sauce

1 kg chicken cubed

Cook with:
1 teaspoon garlic,
Aromat to taste
1 teaspoon @sujees_gourmet_food green masala
2 tablespoon lemon juice
Salt to taste
1 teaspoon lemon pepper

Cook and set aside.

Cut 1 bunch spinach, give 1 boil and set aside.

Mix chicken, spinach and cheeses.

Make a white sauce with:
½ cup milk
250ml fresh cream
3 tablespoon maziena
Pinch of all spice
Aromat to taste
Throw white sauce over. Cool and fill.
Use a pastry of your choice

Saucy steak with savoury rice

Saucy steak with savoury rice

Recipe and Picture credit:
Fatima Latib
@_culinaryinspiration_

Bismillah hir Rahman nir Raheem

1kg rump steak
Cut, wash & drain

In a bowl add:
2 tablespoons oil
2 teaspoons @sujees_gourmet_food chilli garlic masala
2 teaspoons @sujees_gourmet_food steal and chops masala
2 tablespoons lemon juice
3 tablespoons creamy mayonnaise
3 tablespoons nandos pepper sauce
1 teaspoon aromat
1/2 teaspoon bbq spice
1 teaspoon lemon pepper
1/2 teaspoon garlic salt
1/2 teaspoon cumin powder

Marinate steak and cook in pressure cooker or pot on low. Once done serve with savoury rice or pasta.

Savoury rice

1 cup basmati rice washed 3 times.
In a pot add, boiling water, 4 teaspoons spice for rice, salt to taste and a pinch of tumeric. Add washed rice. Once boiled halfway add 1/2 cup mixed vegetables. Boil till done. Serve as a side.

Peri peri chicken, creamy butternut and creamed spinach

Peri peri fillets, creamy butternut and creamed spinach

Recipe & Picture credit:
Fatima Latib
@_culinaryinspiration_

Bismillah hir Rahman nir Raheem

8 chicken fillets trimmed and washed. Drain and set aside.

Marinate with:

1 teaspoon @sujees_gourmet_food ginger garlic masala
2 teaspoons @sujees_gourmet_food peri peri masala
2 tablespoons lemon juice
Salt to taste
1 teaspoon red chilli powder
1 teaspoon aromat
1 teaspoon cumin powder
2 tablespoons tomato sauce

Marinate chicken. Cook on low heat till done. Do not dry out. Drizzle some sauce over when serving.

Creamy butternut

Fatima Latib
@_culinaryinspiration_

Bismillah hir Rahman nir Raheem

2 butternut chopped
Steam till soft. Then add sugar to taste and 2 tablespoons butter. Then add in 1/4 cup fresh cream.
Enjoy.

Creamed spinach

Fatima Latib
@_culinaryinspiration_

Bismillah hir Rahman nir Raheem

1 packet chopped Swiss chard. Rinse and steam just for a few minutes till soft.

In a seperate pot
Add
Garlic and 2 tablespoons butter allow to sizzle Then add:
1-2 cups milk
2 tablespoons corn flour
2 teaspoons aromat
Keep whisking till thick. Add 1/4 cup fresh cream. Pour over steamed spinach and cook for a few minutes. Serve immediately. Enjoy.

Chicken jalfrezi with saffron & cumin rice

Chicken jalfrezi

Recipe & Picture credit:
Fatima A Latif
@culinaryinspiration

Bismillah hir Rahman nir Raheem

1kg chicken fillets cut into cubes or strips
Wash and drain

Marinate with:
1 teaspoon @sujees_gourmet_food chilli garlic masala
1 teaspoon @sujees_gourmet_food ginger garlic masala
1 teaspoon ginger garlic
2 tomatoes liquidised
(I liquidise tomatoes with 1 tin of tin tomato. For every liquidiser jug 1 tin of tin tomatoes and washed and chopped tomatoes.) Freezes well.
Handful of fried onion
1/4 teaspoon garam masala
1 teaspoon cumin powder
1 teaspoon coriander powder
1/4 teaspoon tumeric
1 teaspoon fine red chilli powder
Salt to taste
3 tablespoons tomato puree
Chopped colour peppers

Cook with 2 tablespoons oil.

Serve with saffron & cumin rice.

Saffron & cumin rice
By: Fatima A Latif

Recipe & Picture credit:
Fatima A Latif
@culinaryinspiration

Bismillah hir Rahman nir Raheem

1 cup basmati rice washed
In a pot add boiling water then washed rice. Add 1/4 teaspoon tumeric, 1/4 teaspoon saffron or a few strands. Salt to taste and 1/2 teaspoon cumin. Allow to boil till done. Drain and steam. Add a few strands saffron again. Serve with chicken jalfrezi. Enjoy.

Chicken and spaghetti salad with crispy fried potato

Chicken and spaghetti salad with crispy fried potato

Recipe & Picture credit: Fatima A Latif
@_culinaryinspiration_

Bismillah hir Rahman nir Raheem

1/2kg chicken fillet, cut into thin strips
1 teaspoon @sujees_gourmet_foods chilli garlic masala
1 teaspoon aromat
1 teaspoon lemon pepper
1 teaspoon crushed cumin
1/4 teaspoon chicken spice
2 tablespoons lemon juice
2 tablespoons oil

Combine all ingredients and cook chicken on low heat till done.

Boil 1/2 packet spaghetti till done.

Combine chicken and spaghetti.

1/2 cup carrots julienned
1/4 cup red and green & yellow peppers cubed small
1/2 cucumber cut into long sticks

Combine all veg


Dressing
1/2 cup Spur dressing
3 tablespoons mayonnaise
Salt to taste
Combine the dressing ingredients and mix with chicken and spaghetti.

4 large potatoes finely grated
Fry till golden. Season with salt

On a platter set veg in the middle then chicken & spaghetti around.

Sprinkle grated fried potato over.

Enjoy.

Inspired by cosmo cuisine recipe but made differently

Magh dhal

Meat free Monday

Magh dhal

Recipe & Picture credit:
Fatima A Latif
@_culinaryinspiration_

Bismillah Hir Rahman Nir Raheem

1 cup yellow magh dhal
Soak in water for 30 min

1 onion chopped fine
2 tablespoons oil
2 medium tomatoes liquised
1 teaspoon @sujees_gourmet_food peri peri masala
1 teaspoon @sujees_gourmet_food ginger garlic masala
1 teaspoon red chilli powder
1/4 teaspoon chilli flakes
1/4 teaspoon tumeric
1 teaspoon coriander powder
1 teaspoon cumin powder
1 teaspoon salt or to taste

Braise onion in oil till golden. Add magh, tomatoes and masalas. Once halfway cooked add cubed carrots and peppers. Cook on low heat adding a little water at a time. Don’t add too much it’ll become mushy. Serve with roti.

My family enjoys with apricot jam, freshly squeezed lemon and chopped onion.