Whether you say muesli or granola, this is sure to be one recipe you’re going to love. This date and nut muesli is amazing. I know muesli is readily available in supermarkets these days, and in a multitude of flavours too, but trust me you want to make this muesli, it is unbelievably delicious and addictive.
I should tell you that this muesli will last you 8 weeks in an airtight jar in your pantry but in reality, it won’t make it that far. You see the thing is that this muesli tastes good with milk, it tastes good with yoghurt but in all likelihood, you’re going to eat it straight out of the jar. So yes, this will last 8 weeks, but I can’t guarantee it won’t be finished before then.
This recipe is based on one I found on Serious Eats and it is one of the best recipes I’ve tried. It yields crispy, crunchy, sweet, buttery clusters, so it’s easy to see why you would just eat it on its own. It may not be the healthiest muesli, but it definitely tops the list for the tastiest.
Buttermilk and butter are left to soak into the oats and I think it’s this step that creates the delicious clusters. Sugar is added and left to dissolve, then it’s all baked for a few hours until golden and crunchy. Once completed you can add any toppings you like, for this version I added dates and a combination of almond and pecan nuts. I am so glad I decided on the pecans, they work amazingly well in this and go perfectly with the dates.
I filled the muesli into jars and gifted them to close family for Eid. It was a well-received gift and I had requests for more just 2 weeks later (see I told you it would never last 8 weeks).
So you know that time close to the end of Ramadan when you have way too many dates lying around? Yeah me neither, we usually get through all our dates. Well, if you do, or you stock up and have some to spare then this date and oat cookie is perfect for you.
These cookies are fairly simple to make. You beat up the softened butter with sugar and eggs then mix in your dry ingredients and then the dates, almonds, oats and chia. If you’re an ‘eat a cookie by itself’ kinda person then these are perfect, if you’re a ‘dunk a cookie’ kinda person then even better. These cookies work both ways on their own or dunked. The crunch of the almonds work perfectly with the sweet chewiness of the dates and the oats make it feel wholesome and filling.
I thought it was about time I dusted the cobwebs off the blog and posted a recipe, plus 96% of you requested this recipe on my Instagram story poll. And this is a great one. Quick, easy and just 5 ingredients! I’ve been watching Jamie Oliver’s Quick and Easy Food TV show recently and it inspired me to create this dish for dinner. If you haven’t heard of the show or watched it, I suggest you drop what you’re doing right now and check it out. He shares insanely easy meals, that are all 5 ingredients (plus some pantry basics) and all pack a good hit of flavour. The recipe I’m sharing today, was inspired by his baked rice and tikka roast chicken. One of the things I like about the show recipes is that he’s not afraid to use short-cuts in the recipes, I know that can be a no-no for some, but we’re all busy people and this makes the idea of cooking achievable. His mission is to make eating real food easier for everyone and I think this show (and book) does the trick.
It’s always difficult finding something the kids will eat, but this one definitely ticked all the boxes. This Tandoori Chicken Rice was a hit, we ate it for dinner, lunch and dinner again the next day. Yay for leftovers! It has 5 main ingredients and is quick to throw together. I used a store-bought tandoori paste for this recipe, but if you prefer you can make your own. The other 4 ingredients are rice, red onion, chicken and frozen peas, it also contains some pantry staples like salt, water and oil.
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This dish is best made before you plan to eat it, as reheating the rice in the oven or keeping it in there for too long will dry out the chicken. So I recommend starting this 30-40 minutes before you serve. If you do plan to cook this earlier, you could leave the baking stage until the very end or reheat in the microwave or stovetop with some additional water.
Pre-heat your oven to 180c.
Cut your chicken into 1inch cubes, keeping them all a similar size.
Follow your tandoori paste instructions to marinate your chicken (in my case it was 4 tablespoons of tandoori paste to 500g of chicken, I used the Patak’s brand).
Set your chicken aside to marinate as you prepare the other ingredients.
Finely chop your red onion.
Place the oil in an oven-safe pan.
Add your onion to the pan.
Cook the onion until it starts to soften.
Add the chicken to your pan and brown on all sides,
Once the chicken is browned add in your rice and salt.
Give this a quick stir through and add 3 cups of water.
Place your pan on a high heat and bring the water to a boil.
Once your water starts bubbling, add in your peas.
Place in the oven for 15 minutes or until the rice is cooked through and fluffs up.
Serve as is or with some greek yogurt.
If your children don’t like peas, you can swap this out for another vegetable. You can also cook this on the stovetop, by following the directions of cooking rice with the absorption method, which should be on the packet of rice. You can top the rice with some greek yogurt tanginess.
Ever since I created my Chocolate Cookie Masjid I’ve been wanting to create a vanilla version. I had decided that when the time came, I would design (or have designed) a new template so that it would be an all new cookie masjid version.
Recently, my friend Zayneb over at zedandq.com launched ‘The Play Masjid’, a wooden play masjid for kids. Zed&Q is a company which creates products aiming to inspire and educate minds through faith. Founders Zayneb and Sidqie have a passion for making learning fun, which brought their idea of The Play Masjid to life. When I saw it, I just knew I wanted to recreate it as a cookie. Zayneb kindly created the cookie template for me.
After much recipe testing, creating and design revisions, the Vanilla Cookie Masjid was born. This one is a little trickier than the Chocolate Cookie Masjid, but hopefully, with all my tricks and tips, it should be achievable. If you’d like to try something a little easier, then do give the Chocolate Cookie Masjid a try.
I didn’t think I’d be able to get up any more posts before Eid, but as it turns out I had something to offer at the very last minute.
I made mini sticky date cakes for friends and family this year. They were really well received, so I thought they would make a nice addition to our Eid breakfast as muffins. It’s a great way to use up all those excess dates after Ramadan and make something really yummy in the process.
This recipe is based on the Mini Sticky Date Cakes I made for Eid gifts. I adapted the recipe a little to work better as muffins. A little extra flour creates a sturdier cake, perfect as a muffin. I mixed some of the left-over butterscotch icing from the mini cakes into some cream cheese and topped these babies with it. I have to say it is the perfect accompaniment.
I don’t know why I do it to myself, but every year I decide to make something homemade for Eid gifts. This year has been especially tough, with all of us being sick at one time or another throughout the month. And for one week we were all sick at the same time.
I don’t know why, there’s just something about a home baked treat and despite the craziness, illness, and all the general busyness that is Ramadan I still wanted to make something. I found super cute mini round paper baking pans at Aldi – they actually had these in their store a little while ago. I was lucky to find the last few floating around their store. They make the perfect size for a gift. I wish I had found more cases and was having a better run, I would have liked to gift these to more people. But I kept it simple and easy and only ended up gifting them to family and close friends.
Let’s talk about these cakes, they’re sticky date cakes. I mean come on, it’s Ramadan, what better way to finish than with date cakes. They’re sticky, they’re moist, they’re delicious, they’re full of flavour and they’re drenched in butterscotch sauce.
I wrapped them in a cellophane bag and added a simple Eid Mubarak Tag, you can download yours here free.