Category: Food

My awesome Tacos
Alliyah Dawud
April 19, 2019

Green Lentil Tacos!

For those that know me will know I love green lentils. They are bloody awesome.

Here is my version of a ‘vegetarian taco meat’ which I believe is the bloody best!

It’s an awesome ‘Meat Free Monday’ recipe. It’s also great for a big crowd as everyone can build their own tacos to their own tastes. If you do serve this for a big group add some tortilla chips as a side.

Its cooked in the Slow Cooker however it’s started off on the stove. It’s awesome because you can freeze it. It’s also awesome because about 15 minutes work results in Tacos that are soooooo good you will be singing me praises.

For this recipe (which makes enough for 8 large tacos) you will need:

(Ingredients):

  • 2 medium onions-sliced
  • 8 cloves of garlic-crushed
  • 2 TBSP rapeseed oil
  • 1 TBSP oregano
  • 1 TBSP cumin
  • 1 TBSP coriander powder
  • 1 TSP smoked paprika
  • 1 TBSP salt (adjust to your own needs)
  • 1 TBSP onion powder
  • 250 grams green lentils (my go to super food).
  • 800 ml of water (or stock)

1) Wash and soak the lentils in boiling water for at least an hour. I cover the bowl with cling film and this works great. You can also place the lentils in a thermos.
2) Heat the oil in a large pan and fry the onions until soft. You don’t need them to be browned. Add the garlic and stir and fry for 30 seconds.
3) Drain and add the lentils and fry. Add a bit of stock (or water) if the lentils start to stick.
4) Add the herbs and spices. Mix well.
5) Bring to the boil. Transfer to the Slow Cooker and cook on high for 4 hours. Check after 1.5 hours. Stir well. Check again at 2.5 hours. If you notice that the liquid (Stock) has evaporated add more water as you need the lentils to cook.
6) Once the lentils are tender turn off the Slow Cooker. If there’s stock left transfer to a pan on the stove and heat the mixture on a high heat without a lid.
7) Remove from the heat and mash the lentils lightly.
8) BOOM! Lentils are done.

To assemble: You will need:

  • Tortilla wraps (I used the mini ones I get in Aldi)
  • Salsa
  • Cheese
  • Sour cream
  • Jalepenos
  • Shredded Lettuce
  • Chopped tomatoes
  • Sliced red onion
  • Wedges of lime

To put together this awesome delight of a taco:
1) Warm your wrap.
2) Spread on the lentil mix.
3) Add the lettuce, tomatoes, onions, salsa and a dollop of sour cream. Squeeze on the lime.
4) Sprinkle on some cheese and add some jalapeno’s.
5) Stuff face. Enjoy. Repeat.

Notes:

  • This recipe is also used in my Crunch wraps.
  • You can freeze the lentil mixture.
  • It’s also great for stuffing Burritos and filling Enciladas.

My Desi Keema Pie (a twist on Shepherds Pie)
Alliyah Dawud
April 5, 2019

I love old Skool family meals and for me Shepherds Pie screams not just comfort food but good family grub. Although pies are linked to Autumn and colder days I feel pies are great even in Spring…when the weather is warming up.

Since I can remember I have added tweaks to classics; however I brand them or let folk know that this is a variation of the classic. Perhaps the purest in me couldn’t face classics being destroyed.

Anyhow I love spice. Show me how spicy you like it baby and I’m likely to match it or go large on you.

This is my ‘desi’ aka spicy take on Shepherds Pie. I find a bit of spice helps warm me up super quick in colder months. Of course you could omit the spices and make an awesome classic as it would have been make back in the day pre-Alliyahism.

To serve 4/6

Ingredients:
500 grams mutton mince (Or beef/lamb/sheep whatever you use)
2 medium onions finely chopped
4 cloves of garlic-crushed
1 piece of ginger-whole (you will fish this out before baking)
2 medium carrots peeled and sliced (not too thick as you want them to cook through. You could also finely chop them if you wish)
80 grams peas (I use Petite Pois)
1/2 tin chopped tomatoes
150 ml water
1 tablespoon Rapeseed oil
1 level tablespoon salt
1 level tablespoon cumin
1 level tablespoon coriander seed powder
1 piece of cinnamon
1/2 teaspoon paprika
1/2 teaspoon chili powder (optional)

For the mash:
750 grams potatoes peeled and cubed
Low carb alternative (this is a bit more grainy in texture):
300 grams cauliflower, 200 grams parsnips 250 grams potatoes
4-5 tablespoons milk
1 tablespoon butter (or a little bit more)
Salt-to taste

1) Boil the potatoes as you usually would. If you making the low carb version you need to peel and chop up the parsnips and potatoes and boil til tender. Boil or steam the cauliflower separately. Once cooked mashed with the milk, butter and salt.
2) Heat the oil in a large pan. Add the onion and fry until soft. Add the garlic and ginger and fry for 2 minutes (watch that the garlic doesn’t burn).
2) Add the spices and stir well. Add the mince once you can smell the spices. Fry for 5 minutes. If you find that the mince is catching onto the bottom of the pan add two tablespoons of water.
3) Add the carrots, water and the tinned tomatoes. Bring the mince up to the boil, reduce the heat and simmer for 25 minutes with the lid on. Stir occasionally. If you find that the pie mix is too dry (I find this can happen depending on the quality of the mince) add some extra water. If you end up with too much you can crank up the heat, remove the lid and let the liquid evaporate.
4) Turn the heat off and remove the ginger. Add the peas. Stir well.
5) Place the mince in an ovenproof dish and add the mashed potato. Place in the oven at 160 for 35 minutes.
6) Serve. I serve ours with baked beans and chili sauce.

Leftovers can be frozen. Due to the spices this pie tastes awesome the next day…for the record.

If you freeze leftovers always wrap them well.

My must have Kitchen Gadgets…
Alliyah Dawud
April 1, 2019

Walk into any kitchenware aisle and you we will find lots of modern day stuff that is….useless. I have boxes full of gadgets and gizmos but as a home cook (or self taught cook) there are some things that I cannot live without.

1) Garlic crusher
Life is too short to peel and crush garlic. I have a trusted crusher I got from ikea many years ago and it’s still going strong.

2) Knife sharpener
Ask any cookery buff and they will tell you that blunt knives are a pain in the neck. To be efficient in the kitchen you need the right tools in perfect condition. And for me sharp knives are essential. No one likes chopping up an onion with something that couldn’t even chop up butter. End of story.

3) Digital scales
If you love baking you need these bad boys. Baking is a science guys; a science! No more estimating weight on the old fashioned scales.
If you don’t like baking but have children I still would recommend you invest in digital scales. If anything you maybe surprised at what a child’s portion of sweets and treats is.

4) Lemon elbow (press)
If you make cocktails, mocktails or bakes with lemon you need a press in your life. You don’t need biceps to get the maximum amount of juice out of a lemon these are awesome. You can also get a lime elbow too do if you like a good mojito you may have a set of these bad boys in your kitchen drawer.

5) Stick blender (With bowl attachment)
I have a range of Food Processors but they are huge and take up a lot of space on the counter. So for quick jobs e.g. making a marinade, soup or sauce I use a stick blender. Quick and easy to clean too. I have one with the bowl attachment which gives me more versatility.

6) Electrical Whisk
If you like frothy coffee drinks this is an essential for your kitchen. I got mine from good old Argos and paid under £10.00 for it. It’s battery operated and makes the best frothy drinks ever.

7) Mallet
Sometimes you just want to cook things quickly…especially meat/chicken. For that reason I have a mallet to flatten out meat. Plus it ‘stretches out’ the fillets which is always good!

8) Box/Triangular grater
Watch those fingers whilst using these. We love cheese so a grater is essential. Grating cheese yourself will save you money compared to pre-grated packs.

9) A range of knives and knife sharpener.
I’m not the only self taught cook that will tell you that sharp knives are a must have item in the kitchen!

10) A good quality Tin Cutter
Goes without saying but seriously you need a Tin opener/Cutter that does what its suppose to do!

What are your TOP kitchen gadgets? Let us know below or share with us on Social Media.

Easy Lemon Curd Cupcakes
Alliyah Dawud
March 29, 2019

If there is any flavour of cake that doesn’t last in my household it’s lemon. My youngest is obsessed with lemon cakes of any shape or form. We made two dozen of these to give out for Ramadan at they proved a bit hit. With Spring in the air (British Summer Time has began in England; and you know what that means…one Happy Alliyah!). I thought you would love to bake a batch and enjoy them in the slightly warmer sun reminding us that Summer is on it’s way…

Feel free to half the recipe if you wish to make 12.

Ingredients:
250 grams butter (I use stork or store own brand version) at room tempreture
250 castor sugar
4 medium eggs
220 grams self raising flour
1 level tbsp baking powder
Juice of 4 lemons
Zest three of them
4 tbsp lemon curd (level spoons)

For the icing:
250 grams stork or other similar butter at room tempreture
550 grams icing sugar
2 tbsp lemon curd
1 tbsp boiling water
Optional extras: lemon decorations

1) preheat your oven to 170 (fan assisted) or 180 (non fan assisted). If you are an avid baker I really do recommend buying a stand alone thermometer you can pop in the oven to ensure baking tempratrues are even. Line two 12 hole muffin trays with cases (this recipe makes muffin size cupcakes).
2) Beat together the castor sugar and butter. This is called ‘creaming’ as you are creating a creamy buttery sugar mix. This shouldn’t take too long as long as the butter is at room tempretarure. You can also do this in a food processor. Either way cream away.
3) Now add the eggs-one by one. My tip is to crack each egg one by one into a bowl. That way if you end up with egg shell going into the egg it’s easier to fish out. Beat the egg in. Don’t worry if the mixture looks a bit curdled; this will be fixed when you add the flour.
4) Add the flour and baking powder and fold in.
5) Add the lemon juice and zest. Stir to combine.
6) Now add the lemon curd and gently whisk in. Don’t worry about combining it with the batter. If you can see the curd that’s absolutely fine.
7) Now spoon the mixture into the cupcake cases. Bake the cupcakes in the oven for 10/12 minutes (they’ll be a light golden colour). I usually use a cake testing skewer. Insert in the middle and if it comes out clear it’s all good. Place the cupcakes on a cooling rack.
TIP: don’t attempt to ice warm cupcakes. The mess is epic.

To make the icing:
Place the icing sugar and butter in a bowl and gently beat. Place in an icing bag (with a nozzle attached). Or use as you see fit.

To make the drizzle (optional):

Place the lemon curd in a jug/mug and add the boiling water. Whisk with a folk to create a ‘drizzle’. You may need to add a bit more water to get a drizzling consistency. If you find it’s too runny add a little bit more curd. Balance it out. I like a slightly runnier drizzle. You may prefer a more thicker one; hence why this part of the recipe is about testing until you find what you are happy with.

8) Once the cupcakes have cooled down ice them. Add the drizzle (it using) and decorations (ditto).

9) Enjoy.

These cupcakes keep in an airtight container for up to three days. Hot weather won’t help though. So if you wish to keep them in the summer months don’t ice them until you are ready to ravish them.

My Freezer essential…Parathas.
Stylemesisteradmin
March 22, 2019

As a child Parathas (Indian style flatbread containing butter-we’re Punjabi) and a fried egg signaled the beginning of the Weekend. But boy did they take time to make. I mean you kneaded the flour, allowed it to rest, rolled out the perfect Paratha then cooked it (but not be overly oily because no one likes greasy fingers right).

And of course the egg would be simply fried with a bit of salt and pepper.

Oh how times have changed. My Mother was a full time stay at home parent until I was a teenager. However I am not. My children don’t have the access to a parent that spends hours in the kitchen creating food of their childhood.

Frozen food has come a long way. A looooong way.

I have a huge well stocked freezer….and one of my favourites (and essentials) is Frozen parathas.

Yes that’s correct. FROZEN PARATHAS.

For real. Companies have upped their game since I was a kid.

Frozen Parathas can be off putting for a lot of people to use (My Mother dislikes them..) however if you follow the directions they are super easy to use.

Firstly these guys are used FROZEN.

No defrosting.

You heat a flat pan (I do own a tava) on a medium heat and place the Paratha on the pan.

You don’t need to add any extra fat guys!

You then literally leave it on the pan for 2 minutes and turn over (with a tongue-I love my wooden tongues and my trusty all rounder ones) and fry on the other side.

You fry until the bread is lightly browned.

I then place it on a piece of kitchen paper and try and remove as much extra fat as possible.

I then serve them.

My children love Paratha rolls. I almost use the Paratha like a tortilla wrap. Its a happy desi medium.

Parathas are awesome for Bihari Kebab rolls, Bombay Frankies, Pakora Wraps….these babies are awesome.

I pick up a pack of 5 plan Parathas for £1.29. You can also get Alu (Potato) Parathas, Gobi (Cauliflower), and Methi (Fenugreek) and a range of other flavours too. There’s also Lache (multi layered) Punjabi Parathas you can try.

Now these are not the healthiest item in the world. But they are awesome for weekend breakfasts.

Most important question is though: how do you take your eggs and Desi tea with your Paratha?