RAMADAN

Cookbook
2020
 This Ramadan your role is to
document all those yummy iftaar
foods you are eating, in the form of a
cook book! So whilst mums, dads,
brothers, sisters and most of you are
preparing these delicious meals, write
down the recipe and share with us.
Don’t forget to attach a picture to
show us your masterpiece!
 Ingredients:
(Leftover) long grain rice – one bowl
Vegetable of your choice – red peppers,
mushrooms, peas, onion and garlic
Sunflower oil
Vegetable and egg fried rice 2 eggs
Seasoning – salt, pepper, chilli flakes
Coriander for garnish

Method:
1. Heat a tbsp of sunflower oil in your pan and
add the chopped onions and garlic and wait for
these to brown
2. Chop up your vegetables (ask for an adults
help), add to the pan. Use a spoon to stir until
vegetables become soft.
3. Using the spoon, move your vegetables to one
side of the pan. Crack two eggs into the other
side of the pan and scramble . Add the
seasoning
4. Once eggs are cooked, mix with the vegetables.
5. Add your leftover rice and stir for 5 minutes.
6. Garnish with coriander and ser ve .
 Ingredients:

Method:
Chicken 65 1. First, get the batter mixture together ;
p l a i n f l o u r, c o r n f l o u r, g r a m ( b e s a n )
f l o u r, t a n d o o r i p o w d e r a n d s a l t
2. T h e r e a f t e r, a d d t h e f o l l o w i n g t o t h e
mixture; garlic paste , ginger paste , 2 tsp
soy sauce , 1 tsp green chilli paste .
Crack 1 egg and add some lemon juice.
3. Mix together to produce a thick, gooey
paste.
4. T h e n m i x t h e b o n e l e s s c h i c ke n t o t h e
m i x , m a r i n a t e a n d l e av e r f o r h a l f a n
h o u r t o a n h o u r.
5. F r y t h e c h i c ke n ( f o r a b o u t 2 0 s e c o n d s )
on high heat.

Next, in a separate bowl

(creating the sauce mixture) add;
Add oil Finally mix the fried chicken with the sauce
2 tsp mustard seeds mixture and add ½ red pepper and 1 red onion.
2 green chillis
½ Tsp garlic paste
Fry the chicken and add some starchy pasta
½ TSP ginger paste water from the noodles.
1 tsp dark soy sauce Garnish the chicken coriander and serve with
1 tbsp of tomato puree
4 tbsp tomato ketchup noodles enjoy!
1 tsp vinegar
 Ingredients:
8 oz of beef
8 -10 chestnut mushrooms (chopped into medium thickness
slices)
1 or 2 garlic cloves
2 stalks rosemar y
2 stalks thyme
A few splashes of dark soy sauce
Double cream
Steak and mushroom sauce Salt and pepper (and some spices if you want to)
2-3 tablespoons butter

Method:
S t a r t o f f b y d r i z z l i n g s o m e o l i ve o i l o n yo u r m e a t a n d r u b i t
i n . N e x t , r u b s o m e s a l t a n d g ro u n d p e p p e r o n yo u r m e a t . Yo u
c a n a l s o a d d s o m e s p i c e s o f yo u r c h o i c e i f yo u wo u l d l i ke t o
a d d s o m e m o re f l avo u r. T h e n , yo u c a n c o o k yo u r m e a t i n a
p a n w i t h s o m e b u t t e r, g a r l i c c l o ve s , t hy m e a n d s o m e
ro s e m a r y. O n c e yo u r s t e a k i s c o o ke d , t a ke i t o u t o f t h e p a n
a n d l e t i t re s t o n t h e s i d e .
M u s h ro o m s a u c e :
I n t h e s a m e p a n , c o o k yo u r s l i c e d m u s h ro o m s , g a r l i c , t hy m e
a n d ro s e m a r y w i t h s o m e b u t t e r. O n c e m u s h ro o m s a re
c o o ke d , a d d i n s o m e s a l t , p e p p e r, d a s h o f s oy s a u c e a n d yo u r
d o u b l e c re a m a n d ke e p s t i r r i n g f o r a f ew m o re m i n u t e s .
F i n a l l y s e r ve yo u r s t e a k o n a c l e a n d i s h a n d p o u r yo u r
m u s h ro o m s a u c e o ve r i t .
 Bulgar Pilaf: C h e e s y C h i c ke n S kewe r s :
2 cups of Bulgar 2 p i e c e s o f b r e a s t c h i c ke n
1 m e d i u m s i z e d g re e n 30g Mozzarella
pepper Breadcrumbs
1 egg
1 thinly sliced onion Ke t c h u p
Mediterranean Bulgur Pilaf 1 l a r g e c a r ro t d i c e d N a n d o s P e r i - Pe r i s a u c e
1 garlic (optional)
with Cheesy Chicken Skewers 1 tomato C h i l l i M ay o ( c h i l l i i s o p t i o n a l )
Salt C h i c ke n m a r i n a d e s a u c e
Pe p p e r Oil for fr ying
O l i ve o i l s ke w e r s

Method: Method:
1. Soak the bulgur for at least 3 hours, 1 . Wa s h yo u r c h i c ke n a n d c u t t h i s i n t o
this will enable it to be more soft cubed pieces.
when eating. 2. Marinate your chicken in some
2 . I n o l i v e o i l , f r y y o u r t h i n l y, s l i c e d ke t c h u p, c h i l l i m ayo, Na n d o s p e r i -
onions and garlic until they are soft. peri sauce , chicken marinade sauce ,
3. Add your diced carrots and wait till s a l t a n d p e p p e r. L e a v e t h i s f o r 2 - 3
this is soften. hours.
4. Cut your medium sized green pepper 3. Put a piece of chicken through the
into small squares and add this to the skewer followed by a cube of cheese .
o n i o n s t o f r y. Continue to do this until the skewer
5. Cut the tomato in small pieces and is full.
add this in. 4. Beat one egg and dip the skewer into
6 . N o w, a d d t h e b u l g u r a n d m i x w e l l . the egg.
7. Add your salt and pepper and stir 5. Then dip the skewer into your
w e l l . Yo u c a n a l s o a d d a n y o t h e r h e r b s breadcrumbs and make sure it is
e .g. mixed herbs (optional). c o v e r e d p r o p e r l y.
8. Cover your pan and let this cook on a 6. Fr y in your pre heated oil until
low flame for 30-40 minutes. golden and the chicken is cooked
9. Using a fork, fluff out the bulgur and inside.
dish out. 7. Ser ve with the Bulgar Pilaf,
re m e m b e r t o s ay B i s m i l l a h a n d e n j oy !
 METHOD

Place the wheat into a bowl and cover with a little water (just enough so
that it soaks). Take care not to flood the wheat with too much water.
Try and keep the wheat grainy.
Tabbouleh Fine-chop the parsley and place in a separate bowl. If using fresh mint
chop this together with parsley.

Crush the garlic cloves, until soft in consistency and add these to the
parsley.
Ingredients:
Chop the tomatoes into small cubes (avoid chopping them into tiny
1 bunch of fresh pieces).Add to the parsley mixture.
parsley
½ tall glass of fine
cracked wheat (bulgur
wheat) Add all other dry ingredients to the parsley mixture.
4 cloves of garlic 3 -4
fresh tomatoes Juice
of 1 lemon (squeezed Add lemon juice and chopped pulp (a little quantity at a time to desired
and pulp chopped up taste) to the parsley mixture.
- for that extra kick)!
1 teaspoon of dried
mint (optional)or
fresh mint Separate the grains of the soaked wheat and add these to the parsley
Pinch of salt (to taste) mixture.
1 tablespoon of olive
oil (as desired)
Finally add the olive oil- and there you have it! A fresh and healthy herb
salad, which will delight your taste buds!
 I n gredients:
2 5 0 g c ast o r su gar
4 0 0 g p l ai n f l o u r
1 t sp v an i ll a f l avour ing
2 e ggs
1 t sp b ak i ng p ow d e r
Cookie dough ch ocolate s of you r ch oi ce i n ch u n k s
( t h e ab ove are ap p roximate m e asu re me nts - m ake s 1 1
m i n i c o o k i e d o u gh s)

Method:

Pre heat oven at 175 degrees

w h i s k e v e r y t h i n g t o g e t h e r b e s i d e s f l o u r, b a k i n g p o w d e r a n d
chocolate chunks.
A d d f l o u r a n d b a k i n g p o w d e r a n d m i x i t t i l l i t b e c o m e s d o u g hy i n
texture
a d d c h o c o l a t e c h u n k s - t h e m o r e t h e b e t t e r.
Knead the mixture till it comes together
t a ke c h u n k s f r o m t h e d o u g h a n d r o l l t h e m i n t o b a l l s .
P r e s s t h e b a l l s d o w n t o s l i g h t l y f l a t t e n i t . ( S h a p e l i ke c o o k i e s )
b a ke f o r a r o u n d 5 - 1 0 m i n s - t h e c o n s i s t e n c y o f t h e c o o k i e d o u g h
should be quite soft.
Whip it out of the oven and decorate it as you please . (Melted
nutella chocolate and a scoop of oreo ice cream used in the
picture)
 I n gredients:
6 Roma tomatoes, diced
1 Large English cucumber diced
1 5 t o 2 0 g c h o p p e d f re s h p a r s l ey l e ave s
salt, to taste
Mediterranean Salad 1/2 tsp black pepper
1 t s p g ro u n d S u m a c
2 t b s p E a r l y H a r ve s t e x t r a v i r g i n o l i ve o i l
2 t s p f re s h l y s q u e e z e d l e m o n j u i c e

Method:
1. Place the diced tomatoes, cucumbers and
parsley in a large salad bowl. Add salt and
set aside for 4 minutes or so.
2. Add the remaining ingredients and give the
salad a gentle toss. Allow the flavours a few
minutes to meld before ser ving. Enjoy!
 Pe s t o Ingredients: (ser ves 6)
1kg boneless chicken-washed and cubed
Ingredients: 500g Tagliatelle pasta
1.5 cup whole fresh coriander or 1 medium thinly sliced onion
basil leaves I medium green pepper-diced
I cup cashew nuts/pine nuts I cup sweetcorn
1 tsp crushed garlic I medium veg of your choice
Juice of half a lemon diced(optional)
I tsp olive oil 25g butter
2 whole green chillies(mild) 1 tsp crushed ginger
Salt to taste
Method: Pinch of turmeric powder
Creamy Chicken Tagliatelle Add all the above to a blender to
make a fine paste, then
set aside.
300ml fresh single cream
300ml fresh soured cream/crème fraiche
Lemon juice
Grated cheese/Parmesan tastes
Take a moment to appreciate the divine!(optional)
vibrant green colour and rich Chopped coriander for garnish
smell! 2 medium pots

Method:
1 . I n a p o t , f r y y o u r o n i o n s i n t h e b u t t e r o n m e d i u m h e a t . Ke e p
s t i r r i n g t i l l t h e y h av e c a r a m e l i s e d e v e n l y ; g o l d e n i n c o l o u r.
2 . N e x t a d d i n y o u r p e s t o p a s t e , g i n g e r, s a l t , t u r m e r i c a n d r o a s t
t h e s p i c e s t i l l y o u r k i t c h e n i s f r a g r a n t . ( A p p ro x . 1 0 - 2 0 s e c )
3 . T h e n a d d i n y o u r c u b e d c h i c ke n , s e t t i n g t h e h e a t t o h i g h . S t i r
for a minute or two/till the water has evaporated.
4 . Now turn the heat back to medium, add in your sweetcorn,
p e p p e r s a n d a n y v e g y o u h av e p r e p a r e d . C o v e r t h e p o t a n d
ke e p c h e c k i n g t i l l t h e c h i c ke n a n d v e g h av e c o o ke d t h r o u g h .
5. Meanwhile in your other pot, boil the tagliatelle (follow
instructions on the pack)
6 . O n c e c h i c ke n m i x t u r e h a s c o o ke d a n d t a g l i a t e l l e b o i l e d -
combine them together in 1 pot. Add in your single and
soured cream.
7. Plate it up by ser ving it fresh and hot; with a sprinkle of
cheese , drizzle of lemon juice , garnish of coriander-
bellissimo!
Ta ke a p i c t u r e , r e a d b i s m i l l a h a n d e n j o y t o g e t h e r ! ☺
 Ingredients: Equipment:
1 cup double cream Big bowl
5 tbsp rose syrup Electric whisk
Rose Dalgona Ice Measuring cup
Milk
Tablespoon
Opt ional: Ice cream scoop
Chopped pistachios Glasses (x4)
Chia seeds

Method:
1 . Pour 1 cup of cream in a bowl.
2 . Add 5 tbsp of rose syrup.
3 .Mix with a spoon.
4 .Whisk with an electric whisk to form stiff peaks or you
can use a hand whisk.
5 . Place few ice cubes in each glass.
6 . Add cold milk to each glass (fill until ¾ full).
7. Add 2 ice -cream scoop of rose mixture to each glass.
Remember to say Bismillah and enjoy!
 Method:
C o m b i n e t h e i n g r e d i e n t s i n t o a b l e n d e r, o n l y p u l s i n g t o
ensure that you get a mixture that will stick together to
m a ke r o u n d s h a p e d b a l l s .
M a ke s u r e t h e m i x t u r e i s n ’t t o o s t i c k y o r w e t . I t m u s t b e
able to hold a shape.
O n c e y o u h av e m i x e d a l l t h e i n g r e d i e n t s i n t h e b l e n d e r,
l e av e t h e m i x t u r e i n t h e f r i d g e f o r 1 0 - 1 5 t o f i r m u p .
Next, begin to roll the mixture in your hands to create
the small circular falafel shapes. Do not press too hard or
Falafel m a ke t h e m t o o f i r m .
H e a t u p t h e o i l i n a d e e p f r y e r. M a ke s u r e t h e o i l i s h o t
before you fr y the falafel.
Ingredients: O n c e y o u p u t i t i n , t u r n t h e h e a t t o m e d i u m h i g h . Yo u
1 1 / 2 c u p s c h i c k p e a s ( d r y, b u t s o a k t h e m d o n ’t w a n t t h e h e a t t o b e h i g h o t h e r w i s e t h e f a l a f e l w i l l
overnight. If you use canned chickpeas it burn, or only cook from the outside , and not the inside .
m ay n o t w o r k a s t h e m i x t u r e w i l l b e t o o Yo u m ay c o o k 3 - 5 a t a t i m e d e p e n d i n g o n y o u r f r y e r ( t h e y
mushy) shouldn't be overcrowded)
1 medium sized onion Fr y for approximately 5 minutes or until golden brown.
2 cloves of garlic (mashed/crushed) Yo u m ay t u r n t h e m h a l f w ay b e t w e e n c o o k i n g s o t h a t e a c h
1 tbsp salt (depending on taste) s i d e c o o k s e v e n l y.
1 tsp cumin powder
1 tsp coriander powder To s e r v e w i t h p i t t a b r e a d , s a l a d , h u m m u s o r t a h i n i s a u c e :
1 t sp c h illi p ow d er or flake s (op t ional:
depends if you want it spicy or not) Heat the pitta bread and cut in half so you can fill it up.
1 bunch of parsley Add the salad and falafel inside the pitta bread. Add
2 tbsp flour h u m m u s o r t a h i n i s a u c e ( h o w e v e r m u c h y o u l i ke ) .
1/2 tsp baking soda