Posted in Cooking
Eid Mubarak to all family, friends and Muslims all around the globe!
It’s a blessed time of year and the spirit of festivity is bringing smiles and warmth into everyone’s life… old and young.
Those who are performing Haj are feeling Eid Al Adha more than anyone else. How lucky are they to be returning home soon like a newborn. Everything he or she has done previously in their lives will be erased by their pilgrimage.
Many family, friends, and loved ones have been blessed by going to Haj this year. To them I say, Haj Maqbool inshallah! May Allah accept your pilgrimage and erase all your sins
From family and friends coming over to going to Ajman to see my inlaws, Eid greeting visits were hectic and this morning we’re heading to Diba for the day.
I nearly forgot to draw the names for the Burjuman vouchers winner!
That’s why Hamad is in shorts and not in a kandora! I snapped the pics real fast and as promised the name was picked from Hamad’s own “Gahfiya” (Emarati hat)
Oh and don’t mind the muffin face! I took these pictures even before he had breakfast!
Drum Roll! And the Fight it Campaign winner of the 500 AED worth of vouchers from Burjuman’s Safe and Sound Breast Cancer Awareness Programme is:
I have been running around like crazy to choose stuff for the house and this story goes on and on… January come fast! (I’m hoping to move in by then)
I have been going on and on about food photography and wanted to tweak my photography skills. This is when Fatafeat offered to give me a session on food photography. Mr Youssef ElDeeb even said I could invite four others. This is when I shared this offer with my fellow Fooderatis and Meera. Many wanted to join but six of us ended up making it last week when we had the session.
Fatafeat’s Youssef ElDeeb, Chef Nermine Hanno, Umaa and all the Fatafeat team were utterly amazing! Very thoughtful and very detailed.
From name tags and coffee to props and three different dishes to photograph!
Mr Youssef gave us a mini lecture which was very useful and then we practiced what we learned by photographing the yummy looking food Chef Nermine and her team cooked just for us to photograph.
We left with signed copies of Nermine’s book, Fatafeat Magazine October’s issue and Burda magazine.
I wish there were more courses like these!
On Arafa day (The day before Eid Al Adha) we were all fasting at home so I wanted to make something for Iftar.
Remember I once said that I get these weirdest ideas for recipes either right before I sleep or as soon as I wake up?! Well this was the case with my idea of making Kulfi Panna Cotta but it took me some time to think of how I’ll make it.
I also made Summac and Pistachio Dukka Prawns with Tarator Sauce. A recipe from Chef Mohammed Orfali. The recipe is from Fatafeat Magazine, October issue. I tweaked it a little of course!
Summac and Pistachio Dakka Prawns with Tarator Sauce*
For the Dakka
Dakka (I was in a hurry and had some store bough Dakka from Jones the Grocer)
1 teaspoon Summac
1 teaspoon Salt
2 TBS of Pistachio
(You can also follow the exact ingredients from the actual recipe. Check magazine)
For the Tarator Sauce
100ml of Tahini
2 Cloves of Garlic, Crushed
2/4 TSP of Ground Cumin
2 TBS of Olive Oil
Juice of 4 Lemons (I like it tangy)
100 ml of Water
Salt, to taste
For the Prawns
1TBS Olive Oil
20 Large Prawns peeled, deveined, with tails on
Salt & Freshly ground pepper to taste
1 clove of garlic
Juice of 1 Lemon
3 pieces of Spring Onions for garnish
In a dry skillet, roast the pistachios. When cool ground coarsely then mix with the Dukka, Summac and salt.
Mix all tarator ingredients together, finishing with the lemon juice. Season with salt. (Very important to taste the saltiness and tanginess at this stage. I was fasting so it lacked a little)
Season the prawns with salt, pepper and lemon juice.
In a nonstick skillet heat olive oil, add prawns and sear until cooked. Drain.
Mix the prawns with the tarator sauce and transfer to serving platter.
Sprinkle generously with dakka and garnish with spring onions
*I changed the ingredients and recipe a little based on the amount and size of my prawns and also to my preference.
Kulfi Panna Cotta
2 cans of Evaporated Milk (regular size tin)
1 Can of Condensed Milk (regular size tin)
600 ml of Whipping Cream
2 sachets of Powder Gelatin
½ cup Chopped Pistachio
1 TSP of Powder Cardamom
Sugar to taste
Powder pistachio for garnish
Mix evaporated, condensed milk and whipping cream and bring to boil on medium heat for about 5 minutes. Taste sweetness and adjust if needed. Add the cardamom.
Pour a ladle of the hot mixture in a bowl and sprinkle with the gelatin. Mix to dissolve.
Add the pistachio to the milk – cardamom mixture then pour the gelatin mix into it.
Pour the panna cotta into moulds or serving glasses and chill until set. Nearly 3 hours.