Ramadan Season Greetings

Today is the first day of the Ramadan Wholly Season.

This month is supposed to make us appreciate all the blessings we have in life, and to shed light on the importance of God's worship.

During this first day many people are thirsty, some are hungry but EVERYONE is confused about what to prepare for Iftar.

Here I come to bring you Food suggestions for Ramadan Iftar.

For the coming 30 days I will posting delicious food recipes to give you ideas for Iftar.

Ramadan Karim :)

Be tuned for our 1st recipe this month!

1st day of Ramadan,

Salad

Ingredients

• 2 cups olive oil
• 2 pieces Lebanese bread, each cut into 4 pieces
• 500g cherry tomatoes, halved
• 2 Lebanese cucumbers, halved lengthways, deseeded, chopped
• 1 red capsicum, chopped
• 3 small radish, trimmed, thinly sliced
• 4 green onions, chopped
• 1 cup flat-leaf parsley leaves, coarsely chopped
• 1/2 cup mint leaves, coarsely chopped
• 1 tablespoon sumac (see note)

Dressing

• 1/4 cup olive oil
• 1/2 cup lemon juice
• 2 teaspoons sumac

Appetizer

Ingredients

• 2 tablespoons vegetable oil
• 1 tablespoon fresh ginger, chopped
• 2 cloves garlic, crushed
• 2 medium onions or 250 g, sliced
• 2 sticks celery, small size, peeled and finely shredded
• 2 medium carrots or 300 g, finely shredded
• 2 medium baby zucchini or 200 g, finely shredded
• 2 medium green bell peppers or 300 g, finely shredded
• 2½ cups white cabbage or 250 g, finely shredded
• ¼ teaspoon white ground pepper
• ½ teaspoon sesame seed oil, (optional)
• 18 sheets spring roll pastry, large size
• 2 cups oil for deep frying

Preparation

·         Heat vegetable oil in a large pan, add and cook ginger and garlic until fragrant then add onion and stir over medium heat for 2 minutes. Add celery, carrot, zucchini, green bell pepper and cabbage. Stir for few minutes or until vegetables are almost tender, white pepper and sesame oil. Stir to combine well. Remove from heat and place the mixture on a plate until it cools into a room temperature.

·         Cut each sheet from the center into 2 triangles. Add 2 tablespoons of the vegetable mixture on each sheet, brush its ends with egg, fold the edges and roll carefully to enclose. Repeat the same with remaining sheets.

·         Before serving, fry rolls by batches in deep hot oil for few minutes or until golden brown.

Main Dish

Ingredients

·         2 boneless skinless chicken breasts, cut into thin strips

·         4 ounces linguine, cooked al dente

·         2 teaspoons cajun seasoning (your recipe, Cajun Seasoning Mix or store-bought)

·         2 tablespoons butter

·         1 thinly sliced green onion

·         1 -2 cup heavy whipping cream

·         2 tablespoons chopped sun-dried tomatoes

·         1/4 teaspoon salt

·         1/4 teaspoon dried basil

·         1/8 teaspoon ground black pepper

·         1/8 teaspoon garlic powder

·         1/4 cup grated parmesan cheese

Directions:

·         Place chicken and Cajun seasoning in a bowl and toss to coat.

·         In a large skillet over medium heat, sauté chicken in butter or margarine until chicken is tender, about 5 to 7 minutes.

·         Reduce heat add green onion, heavy cream, tomatoes, basil, salt, garlic powder, black pepper and heat through.

·         Pour over hot linguine and toss with Parmesan cheese.

Dessert

Ingredients

• 1 tin nestlé fat free sweetened condensed milk or 405 g
• 500 ml whipping cream
• 1 teaspoon vanilla essence or 5 g
• 250 ml low fat raspberry yoghurt
• 250 g raspberries
• 1 tablespoon icing sugar or 15 g

Preparation

·         Place the NESTLÉ Fat Free Sweetened Condensed Milk, cream and vanilla in a large bowl and beat with for 8-10 minutes until thick and foamy. Carefully fold through the yoghurt.

·         Mash together the raspberries and icing sugar and fold through the ice cream mixture.

·         Pour the ice cream into a 22cmx 11cm loaf tin lined with cling film. Freeze overnight, until firm. Serve sliced.