With Ramadan drawing to a close, we’re either suffering from too many 3ozoomat or none at all. So, we’ve teamed up once more to give you relatively easy, healthy, and somewhat quick recipes to have for Iftar in those last days. From soup, to salad, a couple of main dishes, and dessert – you won’t find yourself wanting for anything.
ONE: Roasted Tomato and Bell Pepper Soup
1.On a large baking tray, lay out 1 peeled and sliced red onion, 6-8 large tomatoes cut into quarters.
2. Add 2 sliced red bell peppers, and 2-3 garlic cloves with skin on.
3. Drizzle with olive oil and season with s&p. Sprinkle with oregano.
4. Toss everything up until fully coated.
5. Roast in the oven for 20-25 minutes.
6. Once cooked, get the tray out of the oven, find the garlic cloves and remove skin but keep the flesh.
7. Add all the roasted vegetables in a blender with about 300 ml of vegetable stock or as your preferred consistency.
8. Blend all together in the food processor until smooth. Taste and season accordingly. Pour into a pot and heat a few minutes before serving.
9. To make the cashew cream, put raw cashews in a blender, add a few splashes of water, and half a lemon. Blend until smooth.
10. Once ready to serve, pour the soup into the bowl add, swirl in the cashew cream, finish with chopped basil.
TWO: Date Cake
1.Preheat oven to 200 degrees celsius. Bring 1.5 cups of almond milk to a simmer in a medium sized pot.
2. Add 1.5 cups of chopped dates. Heat for a minute.
3. Then remove from heat and stir in 1 tsp of baking powder. Leave to the side.
4. In a large bowl, whisk 1/4 cup of melted coconut oil with 1/2 cup of brown sugar until no clumps remain.
5. Now add in the date and almond milk mixture. Stir well.
6. Fold in 1/2 cup of roasted pecans, 1 tsp of cinnamon, 1/4 tsp of salt, and 1.25cups of whole wheat flour.
7. Stir in and until well combined. Pour in the mixture into a greased baking dish.
8. Bake for 30 minutes or until the when poked with a toothpick it comes out clean.
9.10 minutes before the cake is done, start making your toffee sauce. In a saucepan, add 1/4 cup and 2 tbsp of honey, 1/4 and 2 tbsp of brown sugar, 2 tbsp of coconut oil, 1 tbsp of vanilla extract, 1 tbsp of almond milk, and a pinch of salt.
10. Stir together and bring in to a low simmer over medium to low heat. (Make sure to whisk frequently so it doesn’t burn for 5 minutes)
11. Remove cake from oven once baked. Let it cool for a few minutes. Remove from tin onto your serving plate. Prick the cake with the fork all over. Pour the toffee sauce all over the cake and smooth out with a spatula. Top with roasted chopped pecans. Serve hot.
THREE: Smoky Eggplant and Yoghurt Salad
1.In a pot over medium heat, add the eggplant and water; cook until tender and the water evaporates.
2. Mash the eggplant so no large chunks remain. Allow to cool completely.
3. In a large bowl, add the yogurt, mashed eggplant, green onions, cilantro, pepper and salt; mix well
4. To smoke the salad, heat one piece charcoal over open flame until gray and reddish in color.
5. Place a small square of aluminum foil in the eggplant salad (make room in the center for the foil).
6. Place the hot charcoal on the piece of foil in the bowl. Add the margarine on top of the charcoal and cover salad bowl immediately. Allow to smoke for 10 minutes; remove charcoal.
7. Chill the salad in the refrigerator and garnish with fresh chopped cilantro and sprinkle of paprika
FOUR: Basmati Rice with Curry
1.Cut a large chicken breast into cubes
2. Add two teaspoons of curry powder
3. Chop up a Freshly bought onion
4. Add one tablespoon of olive oil
5. Place the ingredients in a pan and cook while stirring on medium heat.
6. Wait until the chicken has completely dried out and then it’s ready to be removed
7. Season the chicken with the sauces or salt and pepper of your choice
8. Place one cup of basmati rice in a cooking pot
9. Stir the basmati rice in a little oil then add some water to the rice
10. Chill the rice then pair it with your curry chicken cubes and enjoy the meal hot.
FIVE: Roasted Salmon Dill with Mashed Potatoes
1.Preheat oven to 400°F. Place potatoes in a large pot.
2. Cover with water and add 1 Tbsp. salt.
3. Bring to a boil and cook until potatoes are tender, about 10 to 15 minutes.
4. Place salmon fillets on foil, skin side down. Brush with oil and sprinkle with salt and pepper.
5. Roast until just opaque in center, 14 to 16 minutes.
6. Remove from oven and loosely tent with foil to keep warm.
7. Drain potatoes and return to pot. Mash over low heat until smooth.
8. Stir in sour cream, milk and dill. Season with salt and pepper to taste. Serve immediately with salmon.
SIX: Mushroom Soup
1.Cut an onion into pieces and place in a cooking pot over medium heat
2. Cover the onions in bran rice oil and stir until the onions turn a large shade of pale yellow
3. Chop up a freshly picked mushroom into multiple pieces and add them to the onions
4. Add one cup of milk at room temperature into the pot
5. Pour one cup (the same volume as the milk) of chicken stock into the pot
6. Leave the pot to boil on medium heat for 10 minutes
7. Season with salt and pepper and some basil if preferred
8. Finally, blend the soup to make it smooth without any chunks
9. Chill the soup at room temperature and then it’s finally ready to serve.