Tag: #ukblogger

Creating new Family Traditions…Weekend Breakfast
Alliyah Dawud
April 22, 2019

I’ll be the first to admit that during the week my breakfast routine is ‘get in town your neck’. My breakfast is usually high in protein (boiled eggs with zataar for example). I also keep it low carb and low sugar.

The same applies to my children; except they have low sugar cereals, Porridge (made in the microwave) or wholemeal toast.

However we do like the idea of a longer, more lazy breakfast with more variety. So we have developed a bit of a family tradition on Saturdays.

We all get up around the same time as weekdays (an extra 30 minutes to an hour is a good way of catching up on some extra sleep) however we all have a cooked breakfast. It doesn’t have to be the full monty (eggs, bacon, sausages, mushrooms, hash browns, beans etc) but it’s usually cooked.

It doesn’t take me ages to cook breakfast because I do the following:

I use frozen hash browns that I air fry

I use frozen sausages that again I air fry

Fried eggs take no time at all; if the girls want omelettes we stick to omelettes and hash browns and beans.

I don’t make fresh juice; I leave my desire for fresh juice for when I am on holiday

I take items out of the freezer the night before and defrost them in the fridge overnight-then pop them in the air fryer in the morning.

We all like bit of bacon (which we do fry) and that takes a matter of minutes to cook. Any leftovers get added to mac and cheese.

If you do like mushrooms you can actually buy sliced mushrooms frozen.

The girls rarely like smoothies on Saturdays but if they do want one it’s simple to create as I have frozen fruit, frozen yogurt cubes etc at hand.

I have a menu that I have on display in the kitchen for Saturdays. We like to make things special. I keep all the ingredients on hand for all the menu options.

My menu includes:
The full monty
Mini monty
Omelettes
Cloud Eggs
Egg Muffin
Eggy bread
Fluffy pancakes (optional: serve with bacon & syrup)
Egg, cheese and bacon muffin
Spinach, egg and hash brown tortilla wraps (prepared, cooked and frozen. All I do is defrost, warm and go).
Sausage sandwich
Sausage muffin
Smoothies
Smoothie Bowls
Sugary cereals (frosties/cocopops etc).
Nutella Porridge (it’s a treat due to high sugar content).
Parathas and eggs (the best of desi breakfasts!)
Breakfast specials (on Eids etc such as Breakfast quesadillas, breakfast casseroles, sheer khurma).

Drink wise:
OJ
Tea
Green tea
Desi Chai

I make breakfast whilst the girls usually watch a bit of morning TV however they do try to help with certain options.

We then enjoy breakfast together. In Summer we usually have breakfast in the garden and make the most of the season. The girls then play in the garden whilst I clear up and do any washing required.

We all eat which makes this tradition of ours easy to keep up.

If we have to be somewhere early I narrow down the options for the girls the night before and prepare as much as possible in advance. Very rarely have we had to have cereal and run out of the door. I’m a planner; so try to keep on top of things.

And as someone that meal plans my freezer is always stocked with essentials; which makes life so much more easier.

My aim with lazy Saturday breakfasts is to create memories for the girls plus I hope they’ll find the time in their busy lives when they have their own families to sit down and eat together at the end of the week and reflect on things. It’s like date night, but at breakfast and all the family are invited. It also helps set the tone of our weekends (Which I try to focus on family friendly activities which both girls can take part in). I believe it’s important to lead by example and putting in an effort so we all sit together and eat together is setting an example of the importance of family and appreciation (gratitude) of what we do have.

I would love to keep this tradition going when the girls are teenagers; but who knows what the future will bring.

In the meantime though I’ll carrying on waiting for the girls to decide on what they want to eat (only to pick what they had the past 9 Saturdays on the row).

Why you need to set up a Ramadan Cookery Circle
Alliyah Dawud
April 15, 2019

Ramadan is the most blessed months a Muslim can experience. Its a time for contemplation. A time to reflect and change the direction of life. Its a time to give back to charity. It’s a time to get closer to our faith.

Sadly for many sisters its a time where they find themselves chained to the kitchen when they should be reaping the rewards of this awesome month.

For a lot of families food plays a huge part in Ramadan. There’s Sahoor and Iftaars to plan, prepare and cook. Then there’s hosting Iftaars for nearest and dearest (which FYI I haven’t done in a decade). That’s a large chunk of time on a daily basis. By the time you’ve cooked and cleaned up energy levels are at a low and the idea of staying up to repent or pray is near impossible (because half hearted recitation is also a no-no; you want to focus and give it your best).

A couple of years ago I started to batch cook food used in Ramadan and froze it in suitable sized portions. This helped me no end. There was no last minute mad panic in the kitchen. Things ran smoothly; very smoothly.

I then came to the realisation that my issue of balancing the time spent preparing and cooking food with the actual important duties of Ramadan were a problem for a lot of sisters. And if you are reading this and nodding along I have an idea that may help you a lot….

Ladies I present to you the idea of setting up a Ramadan Cookery Circle.

For this idea to work you will need a group of ladies in a similar position to you.

How this works:

Basically you come together with a group of ladies and cook a few recipes in bulk. You then swap portions of the food with others in the circle for food they’ve cooked. And voila; you have instantly increased the amount of food you have for your Ramadan freezer.

Sounds pretty easy doesn’t it? I’ll still talk you through it.

STEP 1:
Gather your friends that will be having the same issue as you during Ramadan together.

STEP 2:
List all the food that you guys know you will be cooking in Ramadan. These foods need to be suitable for freezing.

STEP 3:
List all special dietary requirements including how hot people like spicy foods!
Share recipes (if required) with the group.

STEP 4:
Delegate the recipes out to the group. Agree on how much of each recipe needs to be made.

STEP 5:
Decide when you want the food to be cooked by and where and how the food will be delegated. Will you guys meet up a few days before Ramadan to swap food?

STEP 6:
Take the food home and freeze.

Now that doesn’t seem to be that scary does it?

The idea behind this is you save time by bulk cooking your delegated recipes and then you swap some with the others.

So if there’s 5 of you and you each of you cooked 2 recipes in bulk you are walking away with 10 dishes for your freezer (including what you cook yourself).

Don’t you think that’s awesome?

And the more of you there is there’s potential for less work and more dishes.

In my experience the following are awesome for freezing:

Samosas and rolls
Burrito rolls (great for Breakfasts)
Kebabs/Koftas
Pulaw and Biryani bases
Chutneys
Curry sauces
Meatballs (so pasta sauces, koftas etc).

What else should consider?

How much freezer space you have.
How much time will you need to prepare and cook your dishes in bulk.
Is everyone happy with their delegated dishes.
Do you want to swap dishes or do you want to pay for the ingriedents instead?

The idea of the circle is to cut your time in the kitchen and essentially share cookery skills and invest more time into Ramadan doing things that will be fulfilling.

With Ramadan on it’s way why not share this post with your ladies and see whose willing to sign up to your circle?

Got any advice for other sisters? Drop it below.

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.

Slow Cooker Taco Soup
Alliyah Dawud
February 8, 2019

I love my Slow Cooker (crockpot). I use it on the regular…even in the hotter months as it doesn’t heat up the kitchen.

I love tacos….and also easy family meals where you don’t need to weigh out ingredients. So here I present to you my Taco Soup…which tastes soooooo good. And no two bowls are the same when you pimp it up with various toppings.

Makes enough for 6 large bowls. I’ve successfully frozen leftovers too.

Ingredients:

SOUP:
500 grams browned mince (or raw mince)
2 small onions diced finely
1 400 gram tin chopped tomatoes
200 ml water
1 tbsp salt (or less depending on your dietary requirements)
1 tbsp cumin powder
1 tbsp coriander powder
1 tbsp dried mexican oregano (or standard oregano)
2 tbsp fresh coriander chopped finely
1 tsp chili powder
1 tsp smoked paprika (or standard paprika)

Add the following 30 minutes before serving:
1 400 gram red kidney beans drained
1 400 gram white kidney beans drained

To thicken the soup:
1 tbsp cornstarch

Optional items:
1 whole chipolote chili
Liquid smoke

Garnishes/toppings (mix and match as you please):

Soured cream or low fat yogurt
Grated cheddar cheese
Crushed up taco shells
Crushed up torilla chips
Lemon or lime wedges
Tomatoes chopped finely (I like using cherry tomatoes as they are sweeter but that’s optional normal tomatoes will also work)
Red onion-finely chopped
Jalepeno pepper slices
Fresh coriander leaves-chopped finely
For extra heat fresh chili finely chopped

1) Place all the ingredients listed under soup in your Slow Cooker. Turn the Slow Cooker on to a high. Cook for 3 hours.
2) Now add the drained kidney beans. Stir through. Add two tablespoons of water to the cornstarch and mix. Add the mixture to the soup and stir. This will thicken the soup up for you. If you don’t like thicker soups just skip this step!
3) Place the lid back on and leave for another 25-30 minutes. Turn off and remove lid if you don’t want the beans to ‘cook’ further.
4) Ladle into bowls and serve garnished as you wish. I make a ‘toppings bar’ and allow everyone to personalise their own soup.
5) Leftovers will keep for 48 hours easily in the fridge. Can also be successfully frozen (use within a month).