Assalamu alaikum wa rahmatullahi wa barakatuhu!
In the Name of Allah, Most Gracious, Most Merciful
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it's been a slow one this week and to be honest, I've enjoyed every minute of it.
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weekend roasts, mint harvests and baking on a Sunday afternoon with banana chocolate chunk bread. also, parathas with spicy pickle were such a treat on a gloomy Tuesday afternoon.
In the Name of Allah, Most Gracious, Most Merciful
it's been a slow one this week and to be honest, I've enjoyed every minute of it.
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weekend roasts, mint harvests and baking on a Sunday afternoon with banana chocolate chunk bread. also, parathas with spicy pickle were such a treat on a gloomy Tuesday afternoon.
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I re-discovered potato hash which we ate with a steamed chilli salmon for Tuesday dinner. the easiest lamb dopiaza midweek and chicken with sweet potato fries to end the week.
here's more from my week:
I re-discovered potato hash which we ate with a steamed chilli salmon for Tuesday dinner. the easiest lamb dopiaza midweek and chicken with sweet potato fries to end the week.
here's more from my week:
Saturday snack with orange and grapefruit segments.
a roast for dinner with my Mum's roast chicken.
on the side, Yorkshire puddings. these were frozen which we got for research purposes since our first attempt wasn't very successful.
also, steamed carrots, bell peppers and peas. my fave way to eat veg seasoned with plenty of salt and pepper.
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mint harvest on Sunday afternoon.
the smell alone was beautiful.
I was in the mood for a little Sunday baking.
I baked banana bread. to the original recipe, I threw in chocolate chunks and topped them off with banana chips. one loaf for the freezer and one for us!
also, leftover cookie dough in the fridge baked the best giant chocolate chip cookie.
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Monday afternoon with bubblegum ice lollies and new ideas.
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morning coffee on Tuesday with a slice of banana bread with maple syrup butter.
parathas for lunch with chilli pickle and carrot pickle.
the parathas were frozen and made a delicious change for lunch along with the spicy achar.
steamed salmon for dinner. this is how I made it:
take 2 salmon fillets. mix together 1 tablespoon lime juice, 1/4 teaspoon salt and 1/4 teaspoon ground turmeric. rub this mixture over the fish and leave for 15 minutes. in a food processor, place 2 green chillies, small handful fresh coriander, small handful fresh mint, 2 garlic cloves, small piece ginger, 1 teaspoon cumin seeds, 1/4 teaspoon ground turmeric, 1 teaspoon sugar and 3 tablespoons vegetable oil. blend to a paste and rub onto the salmon. leave for 10 minutes. brush two pieces of foil with vegetable oil. wrap the fish in the foil and steam in a steamer for 10 minutes or bake for 10 minutes at 200c until cooked through.
to serve with the salmon, I made a potato hash.
the full photo recipe is here.
dinner is served!
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plenty of onions on Wednesday to make lamb dopiaza.
this was one of the easiest curry recipes ever.
everything goes into a pan and is simmered together for 2 hours or until the lamb is tender. when this happens, you can stir-fry the sauce a little to thicken. here are the ingredients:
1 and 1/2 pound lamb shoulder pieces
4 large onions, peeled and roughly chopped
3 garlic cloves, peeled
small piece ginger, peeled and finely sliced
4 tablespoons yoghurt
2 teaspoons coriander seeds
1/2 teaspoon ground turmeric
2 teaspoon cumin seeds
1 teaspoon cloves
5cm piece cinnamon stick
8 dried red chillies
1/2 teaspoon black peppercorns
3 green cardamoms, bruised
3 tablespoons butter (or ghee)
1 teaspoon salt
250ml water
here is the dopiaza when it was done. it was seriously good. the only thing I would have changed would be to put the whole spices into a spice ball or something because I'm not a fan of actually eating them.
to serve, we made a simple pulao rice spiced very lightly with cinnamon and cardamom.
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super easy Thursday dinner - a biryani of sorts.
simply steamed pulao rice with leftover lamb dopiaza.
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Friday night chicken and chips of sorts. spicy baked chicken breasts.
roasted sweet potato fries.
steamed peas and corn on the cob.
a welcome end to the week.
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this time one year ago:
Piadinas + Nutella Lollies + Homemade Jam
lately, on the blog:
Summer Veggie Pizza + Giant Cookie + Baking with the Girls
Vanilla Rainbow Cupcakes with Vanilla Buttercream
take 2 salmon fillets. mix together 1 tablespoon lime juice, 1/4 teaspoon salt and 1/4 teaspoon ground turmeric. rub this mixture over the fish and leave for 15 minutes. in a food processor, place 2 green chillies, small handful fresh coriander, small handful fresh mint, 2 garlic cloves, small piece ginger, 1 teaspoon cumin seeds, 1/4 teaspoon ground turmeric, 1 teaspoon sugar and 3 tablespoons vegetable oil. blend to a paste and rub onto the salmon. leave for 10 minutes. brush two pieces of foil with vegetable oil. wrap the fish in the foil and steam in a steamer for 10 minutes or bake for 10 minutes at 200c until cooked through.
1 and 1/2 pound lamb shoulder pieces
4 large onions, peeled and roughly chopped
3 garlic cloves, peeled
small piece ginger, peeled and finely sliced
4 tablespoons yoghurt
2 teaspoons coriander seeds
1/2 teaspoon ground turmeric
2 teaspoon cumin seeds
1 teaspoon cloves
5cm piece cinnamon stick
8 dried red chillies
1/2 teaspoon black peppercorns
3 green cardamoms, bruised
3 tablespoons butter (or ghee)
1 teaspoon salt
250ml water
here is the dopiaza when it was done. it was seriously good. the only thing I would have changed would be to put the whole spices into a spice ball or something because I'm not a fan of actually eating them.
Friday night chicken and chips of sorts. spicy baked chicken breasts.
this time one year ago:
lately, on the blog:
Vanilla Rainbow Cupcakes with Vanilla Buttercream
So be patient with a gracious patience.
{Surah Al-Ma'arij, Verse 5}
Keep me in your duas please, and have a wonderful week,
Wasalaam!
