You can't beat the beautiful consistency of this No-Bake Lightened Pumpkin Cheesecake! It's was so light and fluffy and came together in 10 minutes, buy some store bought crust and you are golden! 😍 Link in profile to the full video!
2 Medium eggplants
2 Medium onions, sliced
3 Garlic cloves, minced
4 Medium tomatoes, diced
2 Tablespoons pomegranate molasses
3/4 Teaspoon salt
Pinch of red pepper flakes
1 1/2 Cup cooked chickpeas
1 Teaspoon dry mint
2 Cups vegetable oil
1. Trim the top and bottoms of the eggplants, peel in alternating strips, cut into large pieces. Sprinkle with salt and put aside for 30 minutes. Pat eggplants with paper towels to remove water.
2. Place a large skillet over medium high heat, add vegetable oil, once it is hot, fry eggplants pieces until golden on both side. Remove to a paper towel to drain.
3. In a medium large pot over medium heat, add 2 tablespoons olive oil, add onion, sauté until translucent then add the garlic and sizzle for 20 seconds.
4. Add tomatoes and the pomegranate molasses with 1/4 cup of water, cover with a lid and cook for 15 minutes over low heat.
5. Add the fried eggplants to the pot with the salt, red pepper flakes and cook over low heat for 15 minutes, then add the chickpeas, the dry mint and cook for 2 minutes.
6. Serve it warm with pita bread.
7. You can bake the eggplants. Preheat the oven to 190 C. Cut them into 3 cm rounds. Brush eggplants with olive oil and bake them for 30 to 35 minutes, flipping them once halfway through, then cut them in quarters.
Home Made Pesto, is the Besto. (If you like Pesto obviously. )
This started as Two Basil plants that I picked up in the supermarket - tip here, if you live in cooler climates like Ireland and the UK, keep it indoors by a window with sun, and water from the base up, not on the soil, as this can lead to root rot. Next, if you’re trimming the leaves, use a scissors and cut just above where the stem is growing leaves. This will force the Basil plant to grow more leaves. Also, if you see your Basil plant about to flower, that means it’s about to take early retirement and head off to meet its maker. So cut off the stems that are flowering and stick them in water - they will keep growing. Useful to know however, is that usually the leaves from a Basil plant make nicer Basil when they are about to flower.
Pesto making top tip - don’t use a blender - get yourself a Pestle and Mortar - the flavours are so much better this way.
Pesto Process. There are exact recipes, but it’s your own Pesto, so balance the ingredients as you go - when making this one, a ‘little helper’ thought it would be fun to throw in lots and lots of Sea Salt - result was seriously salty Pesto. Remedy for that? One is Lemon Juice - it helps balance out salty flavours. Also, be mindful, that If you’ve had Pesto from a supermarket and you’re making your own for the first time, the flavours will be so much stronger - it’s actually amazing how much of a difference the Pestle and Mortar Pesto will be - almost like a totally different food.
Ingredients in adding order 1) 4 Cloves of Garlic 2) 1-2 Handfuls of Pine Nuts, 3) 1 Tablespoon of Sea Salt and Lemon Juice on standby if you muck it up! 4) 2-3 cups of Basil leaves (best give them a wash before adding) 5) Olive Oil. Enjoy 🌅19th October 2018
Meat sauce. Heat oil, add crushed and chopped garlic.When the raw smell goes, add in one large onion chopped finely. Sauté till it softens.Add in minced meat and let it brown.Meanwhile in a blender, add two tomatoes, 3 cloves of garlic, salt, pepper, 2 green chillies and two tablespoons of tomato ketchup & blend well.Add this blended sauce into the onions and add some water and lower the flame. Close with a lid and let it bubble till the raw smell goes. Adjust the seasonings and add oregano and basil/thyme. Add chilly flakes for spice. If the tomato’s raw taste persists, add some more water and let it simmer.
White sauce. In a saucepan, melt butter,add two tablespoons of flour and mix well. Make sure there are no lumps, slowly add in milk, continuously whisking. Add salt and pepper. Add a handful of cheese and whisk well. Once it’s thickens and it’s reaches desired consistency, take it off the heat.
Lasagna sheets. You can get readymade ones. I didn’t have any so I made some with flour. This is not proper pasta, for that you have to add eggs and knead with flour. I just added salt and water to two cups of flour and kneaded into a dough. It tasted just fine.This is what I found online as vegan lasagna sheets 🤣. After kneading, the dough needs to rest for 10 minutes. Make 3 equal balls and roll one out as big as you can. It should be thin but shouldn’t tear. Boil some water and add salt. Once you’ve rolled out the lasagna sheet, roughly measure the length and width of the baking dish with your fingers and cut the lasagna sheet accordingly. Drop into the boiling water for 3-5 minutes and take it out and lay it out on a plate. I used six sheets. Once all the sheets are done, you can assemble. Butter the baking dish, place the lasagna sheets, add the meat sauce then the white sauce. Place one more layer of lasagna sheets and repeat.Top it off with shredded mozzarella and bake for 10-15 minutes or till the cheese melts.If you’re getting readymade lasagna sheets and it doesn’t require to be cooked in hot water before baking,then you’ll have to bake for 30-45 minutes in the oven. #happycooking#homechef#momchef#qatarbloggers#dohafoodies#lasagna
Today the hubs and I are dedicated to being responsible home owners and spending the entire day cleaning up the yard. It will be hot. It will be painful. At one point, I might cry. And the only things I will want at the end of this hard working day will be a hot shower and dinner already waiting. Enter slow cooker barbacoa. It’s succulent, made with ingredients easily found in your favorite grocery store and just the kind of simple but delicious flavors you want at the end of a hard day. Let the meat simmer all day, shred it up, throw it on a corn tortilla with some onions, avocado and cilantro and follow it up with a gulp of your favorite taco beverage. This kind of dish is made for those days when take out isn’t quite good enough but home cooked feels like too much. Find the recipe linked in my profile.