MumsInBahrain CookBook NO.4

4th Edition MIB

Biggest Range of Electronics and Services

INTRODUCTION Welcome to our 4th edition recipe book featuring over 30 mouth-watering dishes from our Mums In Bahrain members.

Take a food trip around the world with popular recipes from a selection of cuisines including Italian, Greek, Bahraini and Indian.

Classic dishes from each country that are easy for cooks of all levels to follow.

If you love food and travel, warm up the oven, pick a destination and prepare to set off on your own culinary journey.

We hope that you enjoy these recipes, and if you have any of your own that you would like to share, please email us on mib@mumsinbahrain.net and we can feature them on our Mums In Bahrain website www.mumsinbahrain.net.

A special thank you goes to Royal Bahrain Hospital for sponsoring this 4th edition of our recipe book.

G. Salem

Mums in Bahrain Team: Ghada Salem Daniela Burt Lucy Palmer Design & Artwork by: Danielle Lucas www.lucasdesign.me

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Spicy vegetarian kababs n with Ideally, this is eate sh of Bahraini bread, a da y and tne Tabasco, green chu some red tea.

Serves 4 Ingredients 1½ cups kabab flour (pakoda or channa flour) 1 teaspoon salt 1 teaspoon baking powder 1 tomato, chopped ¾ cup begel (green leeks, chopped) ¾ cup coriander leaves, chopped 2 onions, chopped 2 garlic cloves, chopped finely 1 teaspoon madras curry powder 2 teaspoons cumin seeds, toasted 1 teaspoon wild onion seeds 2 teaspoons fennel seeds, cracked 1 teaspoon turmeric 2 green chillies, sliced a few curry leaves ½ cup mint leaves, chopped ½ cup dill leaves 1 cup water 1 egg vegetable oil, for frying salt

Method 1 2

3

4 5

7

In a bowl, mix the flour, salt and baking powder. Set aside.

In a separate bowl, mix the tomato, begel, coriander, onion, garlic, madras curry powder, wild onion seeds, fennel seeds, cumin seeds, turmeric, green chillies, curry leaves, mint, dill and ½ teaspoon of salt.

Mix the two bowls together, then gradually add the water and knead thoroughly. The mixture should be supple (not too soft or too hard).

Place tablespoons of the mixture in shallow hot oil and fry until golden brown.

Remove kabab from the oil, drain on absorbent paper.

Submitted by Narise Kamber

CHICKEN ADOBO

Serves 4 Ingredients 1kg (2.3lbs) chicken thighs (or 1lb chicken and 1lb pork)

MAIN DISH

MAIN DISH

kabab ‘bahja’

1 medium brown onion, sliced finely 2 cloves garlic, crushed 2 dried bay leaves 2 teaspoons vegetable oil 4 tablespoons soy sauce (preferably Filipino, but other types are fine) 2 tablespoons white vinegar 2 teaspoons peppercorns ½ cup water

MARINATED Chicken in soy sauce & onions

Method 1

2

3 4

5

In a large bowl, combine soy sauce, vinegar, garlic and onions and then marinade the chicken for at least one hour.

Heat the cooking oil in a pan, add the marinated chicken and cook until brown, about 5 to 7 minutes.

Add the remaining marinade sauce and the water and bring to a boil.

Add the dried bay leaves and peppercorns and simmer uncovered on a medium heat for 30 minutes or until the chicken is tender.

Serve with steamed jasmine rice.

available Filipino Soy Sauce is of all in the Asian section Since major supermarkets. already the soy sauce is to add salty, we do not need is totally additional salt but it . up to your taste buds

Submitted by Minette McIntosh

8

Serves 4 Ingredients

JERK CHICKEN

4 chicken breasts salt pepper flour 1 egg panko (Japanese bread crumbs) vegetable oil

e and a Best served with ric ad. potato or macaroni sal

Hot & spicy chicken

Japanese-style fried chicken Method 1 Slice the chicken thinly and pound the meat until an even thickness is reached. Season with salt and pepper.

1.3kg (3lbs) chicken breasts or a 1.5kg (3½lbs) whole chicken 6 sliced scotch bonnet peppers (jalapeños may be used if scotch bonnet peppers are unavailable) 2 tablespoons thyme 2 tablespoons ground allspice 8 cloves garlic, finely chopped 3 medium onions, finely chopped 2 tablespoons sugar 2 tablespoons salt 2 teaspoons ground black pepper 1 to 2 teaspoons ground cinnamon 1 to 2 teaspoons nutmeg 1 to 2 teaspoons ginger ½ cup olive oil ½ cup soy sauce juice of one lime 1 cup orange juice 1 cup white vinegar

1 Roughly chop the onions, garlic and peppers.

2 Place flour, egg and panko into separate dishes. Coat the chicken in flour, dip into the egg and then press into the panko until well coated on both sides.

2 Blend all of the ingredients (excluding the chicken) in a blender to create the jerk sauce.

If using a whole chicken, cut into 8 pieces.

3 Heat ¼ inch of oil in a large skillet over medium-high heat. Place the chicken in the hot oil and fry 3 or 4 minutes per side, or until golden brown. If you choose to deep fry it, cook till the juices run clear, the meat is ready.

3 Rub the sauce into the meat, saving some for basting and dipping later. Leave the chicken in fridge to marinade overnight.

Submitted by Sally Marshall

9

Method

Serves 4-6 Ingredients

MAIN DISH

MAIN DISH

CHICKEN KATSU

4 Bake in the oven for 30 minutes; turn the chicken then bake for a further 30 minutes.

OR Grill the meat slowly until cooked, turning regularly. Baste with some of the remaining marinade whilst cooking. For best results, cook over a charcoal barbecue (ideally over a rack of pimento wood).

Ideal f or a ba rbecue Serve ! with ric e a n d peas or hard br ead and use the left ov e r jerk sauce f or dipp ing.

Submitted by Yvonne Cole

10

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Serves 4-6 Ingredients

BEEF LASAGNE

5 medium ripe tomatoes 5 medium green peppers 1¼ cup olive oil 10 tablespoons uncooked white rice (one heaped tablespoon per vegetable to be stuffed) 1 large onion, finely chopped 3 garlic cloves, finely chopped ¼ cup fresh mint, finely chopped (or 1½ tablespoons dried) ½ cup parsley, finely chopped ½ cup pine nuts or ½ cup slivered almonds

GREEK STUFFED PEPPERS & TOMATOES

½ cup hard mizithra cheese or ½ cup kefalograviera cheese or ½ cup parmesan cheese, cut into tiny cubes

layers of pasta, meat & white sauce, baked until golden

½ cup sultanas (optional) It is wonderful eaten along with little bites of feta cheese and mop up the yummy juices with crusty bread.

Serves 4 Ingredients 2 tablespoons extra virgin olive oil 1 onion, finely chopped 1 carrot, finely chopped 600g (1½lbs) minced beef (or 300g minced beef and 300g minced pork) salt and freshly ground black pepper 1 x 400g (14oz) tin chopped plum tomatoes plus the water from rinsing out the tin 8–10 sheets dried egg lasagne 80g (3oz) parmesan, freshly grated For the white sauce: 4 tablespoons butter 2½ tablespoons plain flour 500ml (17oz) milk 1½ tablespoons parmesan, freshly grated

MAIN DISH

MAIN DISH

YEMISTA

Method

1 teaspoon salt ½ teaspoon pepper

1 Heat the oil in a large pan, add the onion and carrot and sweat for a couple of minutes.

1½ cups water 1 tablespoon tomato paste

2 Add the meats and brown all over. Season with salt. Add the chopped tomatoes and water, lower the heat, cover with a lid and simmer gently for 2 hours, stir occasionally.

pinch of sugar

3 Preheat the oven to 200°C (400°F).

4 To make the white sauce, melt the butter in a small pan on medium heat.

Method 1 2 3

4 5

6 7

8

9

13

Cut the tops off the tomatoes (retain tops) and carefully scoop out flesh (retain flesh as well).

Cut the tops off the peppers (retain tops) and remove seeds and membrane.

Place tomatoes and peppers in a baking pan large enough to hold them comfortably and give each vegetable a tiny dash of sugar with the tips of your fingertips.

Purée tomato flesh in a food processor or blender. Place in a large bowl.

Add ¾ cup of the olive oil, rice, onion, garlic, mint, parsley/cilantro, nuts, cheese, sultanas, 1 teaspoon of salt and ½ teaspoon of pepper (or season to taste). Mix thoroughly.

Stuff the vegetables evenly with this mixture and replace tops of tomatoes and peppers.

Combine 1 cup of water and ½ cup of olive oil with a scant tablespoonful of tomato paste and a little salt and pepper and pour this around the vegetables.

Bake in a preheated 180°C (375°F) oven for approx 1¾ hours (vegetables should pierce easily and be slightly blackened in parts).

Turn off oven and leave in for another hour to mellow. This step is important in creating depth in the flavour. They are best served slightly warm or at room temperature.

Submitted by Yana Foraki

5

Stir in the flour and a little milk with either a wooden spoon or small hand whisk to form a paste. Gradually add the remaining milk, stir continuously until it begins to thicken to a creamy consistency. Remove from the heat, add the parmesan and season with salt and pepper.

6

Line a 22x26cm rectangular oven-proof dish with a little of the bolognese. Arrange sheets of lasagne over the top, then add a layer of bolognese, a bit of white sauce and some grated Parmesan. Continue to make layers until all the ingredients have been used, end with a layer of white sauce and a sprinkle of Parmesan.

7 Cook in the oven for about 35-40 minutes until golden-brown. Remove, leave to rest for a few minutes and serve.

I have used dried lasagne sheets, which I always keep in my storecupboard, but you can use the fresh ones readily available in supermarkets or home-made if you prefer (they will need less cooking time).

Submitted by Daniela Burt

14

Serves 4 Ingredients

PAELLA

125g (4½oz green olives) 100ml (3½oz) olive oil 1 large onion, chopped 4 chicken breasts 2 garlic cloves, chopped 1 teaspoon ras-el-hanout ½ teaspoon saffron threads 1 teaspoon ground ginger 1 teaspoon black pepper, freshly ground 1 large preserved lemon, peel only, chopped 3 teaspoons fresh coriander, chopped 1 teaspoon fresh parsley, chopped

Warming chicken stew

SPANISH RICE DISH WITH SAFFRON

Method 1

2

3 4

5 6 7

Add the olives to a pan of boiling water. Bring the water back to a boil for 30 seconds, drain and refresh under cold running water. Repeat twice more, using fresh water each time.

Heat the olive oil in a heavy saucepan. Add the onions and fry gently, stirring frequently until they are soft and translucent.

Add the chicken breasts and sauté for a couple of minutes.

Add the garlic, ras-el-hanout, saffron, ginger, and pepper and sauté for 2-3 minutes until golden.

Add the preserved lemon, coriander, parsley and the blanched olives.

Add enough water to just cover the chicken and bring to a boil.

Reduce the heat, cover and simmer on a low heat for about 35 minutes. Serve with couscous and vegetables for a filling supper.

Ras-el-

hanout

is in most superm arkets or speciali st shop s. available

Method 1

2

3

4

5

6

7

8

SERVES 4-6 Ingredients 1¾ cups uncooked arborio rice 5 cups chicken stock 1 large onion, diced 4 garlic cloves, finely chopped 2 large red bell peppers, diced ¾ cup frozen peas 4 plum tomatoes, diced 3 tablespoons tomato paste 15 large shrimps, peeled (feel free to add clams, calamari, prawns or mussels) 6-8 unboned, skin on chicken thighs 4 links chorizo sausages, sliced into 1 inch pieces (or spicy beef sausage) ½ cup fresh parsley, chopped 2-3 tablespoons fresh thyme ½ tablespoon paprika (mild or hot) ½ teaspoon saffron threads 3 lemons, quartered

MAIN DISH

MAIN DISH

CHICKEN TAGINE

Place the saffron threads and 2 tablespoons of water in a cup, let infuse. Rinse the rice thoroughly with cold water.

Heat 3 tablespoons of oil in a 12 inch (30cm) paella pan or large flat bottom pan.

Cook the chicken thighs over medium-high heat, flipping frequently for about 5 minutes or until golden brown. Remove and place into a large bowl.

Add the chorizo (or spicy beef sausage) to the pan, cook for about 1 minute or until it starts getting crispy, then place in bowl with chicken.

Heat another 3 tablespoons of oil in same pan and sauté the onions, tomatoes and bell peppers for a couple of minutes, then add garlic, thyme, tomato paste and paprika. Cook for an additional couple of minutes until the onions are slightly translucent.

Add the drained rice and frozen peas, stir for 2 minutes. Add chicken and chorizo back into pan. Stir in the chicken stock, saffron and soaking liquid, salt and pepper to taste.

Bring to a boil, stirring constantly. Reduce heat, let simmer uncovered and without stirring for about 15 minutes, until rice is almost tender and most of the liquid is absorbed.

Add shrimp, cover and let simmer for an additional 5 minutes, until shrimp become pink.

Taste and adjust seasoning as needed. Sprinkle with parsley and garnish with lemon quarters.

a Paella, portant spice in Saffron is an im r. h its yellow colou and gives the dis

15

Submitted by Huda Driba

Submitted by Danielle Lucas

16

savoury & filling Lamb or beef stEW Method

MECHOUI

¼ cup vegetable oil ½kg (1½lbs) cubed beef or lamb 1 teaspoon garlic, minced 6 cups beef stock 2 tablespoons tomato paste 1 tablespoon sugar ½ tablespoon dried thyme 1 tablespoon Worcestershire sauce 2 bay leaves 8 potatoes, peeled and cubed 1 large onion, chopped 4 carrots, peeled and chopped into thick slices ½ cup red wine or sherry (optional) 1 cup Guinness beer (optional) 2 tablespoons fresh parsley, chopped 2 tablespoons corn starch salt and pepper to taste

1 Heat oil in large pot over medium-high heat, sauté meat for a few minutes until brown.

2 Add garlic, sauté for a minute, add beef stock, tomato paste, sugar, thyme, Worcestershire sauce and bay leaves.

Serves 4 Ingredients 3-3½kg (7-8lbs) lamb (shoulder and rib portion is best)

MAIN DISH

MAIN DISH

SERVES 4-6 Ingredients

IRISH STEW

1 tablespoon paprika 1 teaspoon cumin 100g (4oz) melted butter salt to taste

ROASTED SPICED LAMB Method 1 Preheat oven to 170°C (340°F).

2 Rinse the meat.

3 Mix together the paprika, cumin, butter and salt and spread over the lamb.

3 Stir and bring to a boil. Add potatoes, onion, carrots and optional red wine or sherry.

4 Loosen some of the skin just under the shoulder and put a little of the mixture inside.

4 Reduce heat to low, cover and simmer for at least 1 hour, stirring occasionally.

5 Mix corn starch (optional) in 1 or 2 tablespoons cold water. Add to stew and stir until broth thickens.

5 Cook in a moderately hot oven with the fleshy part of the meat facing down. Add a glass of water and occassionally baste with the resulting juices so that the meat does not become dry.

6 Simmer uncovered until vegetables and meat are very tender. Discard bay leaves.

6 After two and a half hours, turn the meat over, and cook the other side until golden brown.

7 Salt and pepper to taste. Add parsley for garnish, and serve warm with bread and butter.

7 Continue cooking for another thirty minutes, remove once you have checked that the meat is tender enough to be torn off with your fingers.

8 Arrange on a dish without the gravy. Eat while piping hot, seasoned with cumin and salt.

hach gaelach” as “Ballymaloe” or “stob is traditionally it is called in Gaelic, tton but in modern made of lamb or mu oked with beef. times may also be co d a couple of days This can be prepare even better a ahead of time, and is made. day or two after it’s

17

Submitted by Giovanna McKeaney

Mechoui is a popular lamb dish throughout North Africa, each country has its own variation but they are all spiced with various local spices.

Make this at home, served with small pita breads, warmed in the oven, and a light minted yogurt sauce on the side; shred the meat with your hands if you wish to make it easier to fill the pita!

Submitted by Rosanna Canning

18

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Serves 3 Ingredients

BALIG BUGHLAMASI

For the batter

1kg (2.32lbs) beluga (European sturgeon) steaks, skinned and cut into medium size pieces (substitute with swordfish steaks or any other fish with firm flesh)

6 good-quality pork or beef sausages, about 400g (14oz) 1 tablespoon vegetable oil (if necessary) 75g (2½oz) plain flour

2 medium ripe tomatoes, peeled and coarsely chopped

1 large egg

1 Italian green pepper, seeded and coarsely

75ml (2½ oz) semi-skimmed milk

chopped (substitute with bell pepper)

salt and freshly milled black pepper

1 stalk celery, coarsely chopped

55ml (2oz) water

½ cup fresh parsley, chopped

For the onion gravy

2 dry bay leaves

500ml (17oz) beef stock

1 Preheat the oven to 220°C (425°F).

2 To make the gravy, cook the onions in a large knob of butter and a big pinch of salt, stir until they are dark brown and caramelized (this will take about 30 minutes so be patient).

Add the stock, simmer uncovered for 20 minutes.

3 For the batter, sieve the flour into a large bowl, holding the sieve up high to give the flour a good airing. Make a well in the centre, break the egg into it and add some salt and pepper.

Measure the milk and 55ml (2oz) water in a measuring jug, then, using an electric hand whisk on a slow speed, begin to whisk the egg into the flour – as you whisk, the flour around the edges will slowly be incorporated. Add the liquid gradually, stopping to scrape the flour into the mixture.

5 Whisk until the batter is smooth.

6 Arrange the sausages in the roasting tin and cook for 10 minutes.

21

Now place the roasting tin containing the sausages over direct heat turned to medium and, if the sausages haven’t released much fat, add the tablespoon of oil. When the tin is really hot and the oil is beginning to shimmer - it must be searing hot - quickly pour the batter all around the sausages. Immediately return the roasting tin to the oven, this time on the highest shelf, and cook the whole thing for 30 minutes.

8 Serve it immediately with the gravy, and it’s absolutely wonderful with mashed potato.

steamed fish with vegetables & lemon

salt, to taste ground black pepper, to taste

Method

Method

7

AIJAN

AZERB

4 tablespoons unsalted butter

butter

4

IN MADE

1 small lemon, sliced into 4 slices

2 onions

Sausages in a traditional batter

Serves 4 Ingredients

MAIN DISH

MAIN DISH

TOAD IN THE HOLE

Submitted by Doreen Massa

1

2

3

Arrange the pieces of fish on the bottom of a medium thick-bottom saucepan, wide enough to hold the ingredients in separate layers. Season the fish with salt and pepper to taste.

Top the fish with a layer of tomatoes. Follow with layers of green peppers, celery and parsley.

Toss in the bay leaves and top with the lemon wedges. Dot the top with the butter.

Cover the pan and bring to a boil. Reduce the heat to medium/low and simmer for about 30 minutes, or until the fish is cooked through. Serve with bread.

a is the Azerbaijan, bughlam to the dishes in general name given nt, fish, meat which the main ingredie with minimal or or poultry, simmers typically along no liquid added to it, les and herbs. with fresh vegetab ghlama comes In fact, the word bu Turkic word from bughlamag, a m” or “to cook which means to “stea in its own steam.”

In

Submitted by Vusala Hinnant

22

Serves 2 Ingredients

Maqlouba

1 tablespoon vegetable oil 1 pack beansprouts 1 pack noodles 10-12 king prawns pinch of salt, or to taste 1 teaspoon soy sauce, or to taste spring onions, sliced other vegetables may be added to personal taste (baby bok choy, broccoli, sliced water chestnuts, baby corn, shiitake mushrooms, peas, bell pepper)

STIR-FRIED NOODLES WITH PRAWNS Method 1 2

3

4 5 6 7

If the king prawns are grey in colour they are raw, if they are pink they have been pre-cooked.

Remove the shell from the king prawns.

To remove intestines (a black line running down the side of the prawn), lay the prawn flat, make a small cut down the side and remove.

If using raw prawns, bring some water to a boil in a pan, add the king prawns and boil for about two minutes until pink.

Heat oil in a wok on high heat until hot.

Fry the beansprouts and noodles with any other optional vegetables for two minutes.

Add the king prawns to the wok and fry for a further three minutes.

Add salt and soy sauce to taste, and fry for another three minutes. Serve warm.

Layered rice, meat & vegetable dish

Serves 8-12 Ingredients 500g (1½lbs) minced lamb or beef 1 large onion, chopped 1 or 2 cloves garlic, crushed 2 large handfuls of pine nuts 6 cardamom pods, with a cut in to slightly open them (optional) 1 large cauliflower, cut into florets 4 cups uncooked basmati rice 2 tablespoons mixed spice 2 tablespoons turmeric 1 teaspoon ground ginger (optional) a few dashes of Worcester sauce cooking oil salt and pepper cold water

MAIN DISH

MAIN DISH

Prawn Chow Mein

Method 1

2

3

4

5

6

7

8

In a very large deep pan, fry the onion and garlic until soft, add the minced meat with all the above spices, including salt and pepper, until it browns then add a few dashes of Worcester sauce, put aside. Brown pine nuts separately and put aside.

Salt the cauliflower florets and fry in the same pan (no need to clean it) but don’t let them burn. When cauliflower start to change colour, layer the minced meat on top followed by a layer of the pine nuts.

Slowly and evenly spread a layer of basmati rice over the top. It should cover the meat so that none of the meat mixture can be seen, but not too thick as the rice will expand during cooking (about a 1cm thick layer).

Sprinkle a little salt, then SLOWLY pour in enough cold water to cover the rice, trying not to disturb the rice layer (if done quickly the layering will be ruined).

Bring the water to a gentle simmer, and cook at this level until the rice is cooked through.

Keep topping up the water carefully to cook the rice at the top, or use a lid on the pan.

Once the rice is cooked and all the water is absorbed, turn heat off and let rest for a while.

Carefully place a large flat dish on top of the pan and flip over. Leave it to stand for a few more minutes before slowly removing the pan from the dish.

The dish should have a nice layer of rice at the bottom, minced meat, pine nuts in the middle, and cauliflower florets on the top.

Serve with salad, plain yogurt and hummus.

Submitted by Sylvia Palmer

23

Submitted by a Mums In Bahrain member

24

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Lentil, rice & pasta dish with spicy sauce

Serves 4 Ingredients

MEATLOAF

1 tablespoon vegetable oil 2 cups uncooked white rice 3 cups water 1 (16oz package) uncooked elbow macaroni 1 cup beluga lentils, soaked in water 1 tablespoon vegetable oil 5 onions, finely chopped 2 cloves garlic, finely chopped 3 tablespoons distilled white vinegar 4 ripe tomatoes, diced ½ cup tomato paste 1 teaspoon ground black pepper 2½ teaspoons ground cumin ¼ teaspoon cayenne pepper salt to taste

Method 1

Heat one tablespoon of vegetable oil in a saucepan over medium heat. Stir in the rice and continue stirring until coated with oil. Add three cups of water and one teaspoon of salt.

Bring to a boil and reduce to a low heat, cover, and simmer until the rice is tender and liquid has been absorbed.

3 Soak lentils for 30 minutes. Drain, rinse and drain again. Bring two cups of water to a boil in a pot and stir in lentils. Cover and reduce heat to low. Simmer until lentils are tender for approximately 15 minutes. Stir in ½ teaspoon salt.

4 Heat one tablespoon vegetable oil in a large skillet over medium-high heat. Cook the onions in the oil for 10 minutes, stirring often, until they begin to brown.

Onions should be a nice caramelized brown colour. Add garlic and cook for a further minute. Remove from pan, drain on a paper towel lined plate.

Place half of the onion mixture into a saucepan. Mix in the vinegar. Add the chopped tomatoes and tomato paste, black pepper, cumin and cayenne. Salt to taste. Bring to a boil then reduce heat to medium-low and simmer for 12 minutes.

6 Serve by placing a spoonful of rice, macaroni, and then the lentils on serving plates. Sprinkle with some of the browned onions and top with tomato sauce.

27

½kg (1.3lb) ground beef 1 can tomato soup 1 tablespoon Worcestershire sauce 1 tablespoon onions, grated 1 tablespoon garlic, grated 1 bell pepper, diced 1 egg 1 slice of bread ½ cup milk salt and pepper to taste

Filling beef & tomato sauce dish Method

2 Fill a large pot with lightly salted water and bring to boil over a high heat. Add the macaroni and cook through, stirring occasionally until it is still firm to the bite (approx. 8 minutes).

Drain well in a colander. Return macaroni to the cooking pot, cover and keep warm.

5

Serves 4-6 Ingredients

MAIN DISH

MAIN DISH

Koshari

Submitted by Ghada Salem

1 2

3

4

5

6

7 8

Preheat oven to 180°C (350°F).

Shred the piece of bread into a large bowl and saturate with milk. Add in one egg and mix together.

Add the ground beef to the mixture. Add the grated onion, grated garlic and salt and pepper to taste.

In another bowl, mix together tomato soup, 1 tablespoon of Worcestershire sauce and bell pepper. Add salt and pepper to taste.

Add several spoonfuls of the tomato sauce you have created in step 4 into the beef mixture and mix well with your hands.

Form meat mixture into a loaf shape and place in a casserole dish. Be sure to get out all air bubbles by massaging the meat into shape.

Pour the tomato mixture over the meatloaf, covering completely.

Place the meatloaf in the oven for approximately 30 minutes, or until the meat has completely cooked through.

Best served over ric e with vegetables on the sid e. We love it with green beans, and with tons of sauce poured over the meatloaf and rice on our plates.

Submitted by Mandy Zayatz

28

A succulent lamb dish bursting with bold and spicy flavours

Method

Serves 4 Ingredients

RED CHICKEN CURRY

A) 1kg (2.3lb) mutton chops 1 tablespoon ginger and garlic mixed paste 1 medium red onion, thinly sliced 4 medium tomatoes, finely chopped 1 cup beaten yoghurt ½ cup ghee or ¾ cup cooking oil 1 teaspoon salt, or to taste 1 tablespoon red chillies, crushed 1 tablespoon crushed coriander seed (dry) 1 teaspoon white cumin seed, crushed ½ teaspoon turmeric B) 5-6 cloves 10-12 black peppercorns 1 cinnamon stick (2 inch size) 2 black cardamom 4-5 green/white cardamom (use seeds only) GARNISHING 3-4 green chillies, deseeded and chopped ½ bunch coriander leaves, chopped 1 tablespoon ginger, julienned

1 Grind and crush all ingredients of section B (do not make a fine powder).

2 In a bowl, add yoghurt and crushed ingredients of section B, salt, ginger, garlic paste, red chillies, coriander seeds, cumin seeds and turmeric powder. Mix well.

3 Spread this mixture over chops, and let it marinate in refrigerator for 3-4 hours.

4 In a clay pot (or use any cooking pot) heat oil/ghee and add the sliced onion to it.

5 When onion slices become light brown add the marinated chops along with the complete mixture.

6 Initially keep heat/flame on medium level for 5-6 minutes then turn the heat very low.

7 Add tomatoes and let simmer on low heat.

8 Occasionally stir and add 1-2 cups of hot water if you feel that water from the tomatoes and yoghurt has dried but chops are still not tender.

9 When chops are tender, turn the flame to medium-high and cook it for 10-15 minutes.

Dish out and garnish.

10 Traditionally Served with bread (roti/chappati), however it tastes equally good with white rice.

11

The dish should not be dry, as it will have a thick gravy. If you feel it is too dry, add a little hot water. You can adjust spices to your taste.

31

Submitted by Izanurrahmeen

FRAGRANT & Flavourful chicken dish

SERVES 4 Ingredients 2 tablespoons groundnut oil 2 shallots, finely sliced 2 garlic cloves, finely sliced 4 heaped tablespoons homemade Thai red curry paste (see below) ½-1 tablespoon fish sauce 1 teaspoon palm sugar 4-5 kaffir lime leaves 400ml (13½oz) coconut milk 1 aubergine, cut into chunks 3 skinless chicken breasts, sliced 150g (5oz) green beans, halved handful of fresh Thai basil or fresh coriander, chopped

MAIN DISH

MAIN DISH

Spicy Mutton chops

For the red curry paste 1½ teaspoons cumin seeds 1½ teaspoons coriander seeds 8-10 long red chillies 2 dried red chillies, soaked in hot water for 10 minutes ½ teaspoons ground white pepper 3 garlic cloves

3 lemongrass stalks, outer skin removed, finely sliced 4 coriander roots or stalks, roughly chopped 6 fresh kaffir lime leaves or zest of 1 lime, finely grated 5cm piece fresh galangal or ginger, finely grated 2 teaspoons shrimp paste

Method 1

2

3

4

5

6

To make the paste, put the cumin and coriander seeds in a small dry frying pan and toast over a medium heat for 30 seconds until fragrant. Transfer to a heavy pestle and mortar.

Grind as finely as possible.

Meanwhile, roughly chop the red chillies, leaving the seeds in, and put in a mini food processor with soaked dried chillies and 1 tablespoon of the soaking liquid. Blend to a purée and set aside.

Add the rest of the paste ingredients to the pestle and mortar, one by one, making sure each ingredient has been grounded to a paste before adding the next. Finally, ground in the puréed chillies. (Alternatively, place paste ingredients into a small food processor and whizz to a paste.)

Heat the oil in a wok or frying pan and fry the shallots for 5 minutes until softened. Add the garlic and fry for 30 seconds more. Add 4 heaped tablespoons of the curry paste and fry for 1 minute, then add ½ tablespoon of the fish sauce, the palm sugar, lime leaves, coconut milk, 175ml (6oz) water and the aubergine. Bring to the boil, then reduce to a gentle simmer and cook for 5-10 minutes. Add the chicken and cook for another 10 minutes. Add the beans and cook for a further 5 minutes until tender.

Remove from the heat, taste and add more fish sauce if needed. Stir in the herbs and serve with steamed or coconut rice and lime wedges to squeeze over.

Submitted by Mia Wells

32

Smaklig Måltid!

Hearty dish of traditional meatballs in a cream sauce Method

Serves 4 Ingredients 250g (9oz) minced beef 250g (9oz) minced pork or 250g (9oz) additional minced beef if preferred 1 egg 100ml (3½oz) cream 100ml (3½oz) water 2½ tablespoons onion, finely chopped 50ml (1½oz) breadcrumbs 2 cold boiled potatoes 4-5 tablespoons butter salt and pepper allspice (optional) Made in CREAM SAUCE Sweden 100ml (3½oz) cream 200ml (6½oz) beef stock soy sauce 1 tablespoon white flour salt and white pepper crushed allspice (optional)

1 Cook onion until lightly browned in two tablespoons of butter.

2 Mash the potatoes.

3 Mix all the ingredients well (except the cream sauce ingredients) and flavour generously with salt, white pepper and a little finely crushed allspice (optional).

4 Use a pair of spoons to shape the mixture into relatively large, round balls and transfer to a floured chopping board.

5 Fry them slowly in plenty of butter.

6

cream sauce 1 Swirl the beef stock in a pan and add a dash of soy sauce.

2 Add the cream and thicken with white flour if needed.

3 Season well with salt and pepper.

Serve the meatballs hly with the sauce, fres ked boiled potatoes, uncoo ad. lingonberry jam and sal 33

CULLEN SKINK

Enjoy Your Meal!

Serves 4 Ingredients 700ml (24oz) milk

MAIN DISH

MAIN DISH

SWEDISH MEATBALLS

small handful flat leaf parsley 1 bay leaf 450g (15oz) undyed, smoked haddock fillet 3 tablespoons butter 1 medium onion, finely chopped 250g (9oz) mashed potato salt pepper

A smoked haddock chowder recipe

Method 1

2

3

4

5

6

7

8

9

Pour the milk into a large saucepan. Remove the leaves from the parsley and add the stalks to the milk. Finely chop the leaves and keep to one side. Add the bay leaf and the haddock to the milk.

Bring the milk to a gentle boil and cook for 3 minutes. Remove the pan from the heat and leave for 5 minutes for the herbs to infuse their flavour into the milk.

Remove the haddock from the milk with a slotted spoon and put to one side. Strain the liquid through a fine sieve and reserve the herb-infused milk.

Heat the butter in another saucepan, add the onions and cook gently until translucent about 5 mins, taking care not to burn them.

Add the milk to the onions, then add the potato and stir until totally incorporated into the milk and should be a thick, creamy consistency.

Flake the smoked haddock into meaty chunks taking care to remove any bones you may find. Add to the soup.

Add the chopped parsley leaves to the soup and bring to a gentle simmer and cook for a further 4-5 minutes. Do not over stir. If over stirred then you will break up the fish too much.

Taste the soup and add salt and pepper as needed, be careful with the salt; the fish will impart quite a salty flavour all on its own.

Serve hot with crusty bread.

Garnish the soup with more chopped parsley or a little extra pepper to taste. Sometimes Cullen Skink is served with a softly poached hen’s egg on top for an even more filling soup.

Submitted by a Mums in Bahrain Member

Submitted by a Mums in Bahrain Member

34

North Indian style vegetable rice Method

Serves 2 Ingredients 1 cup uncooked basmati rice 2 tablespoons refined oil 1 teaspoon cumin seed ½ inch cinnamon stick 4 cloves 8–10 black peppercorns 2 bay leaves 1 black cardamom 2 tablespoons onion paste 1 tablespoon ginger paste 1 tablespoon garlic paste 1 teaspoon coriander powder 1 teaspoon red chilli powder salt to taste 6 florets of cauliflower, each cut into 3-4 parts ½ cup green peas 1 medium potato cut into small cubes

Baked spicy meat dish Serve

1 Soak rice in water.

chutney

3 While the oil is heating up, crush black peppercorns, cinnamon stick, cloves and black cardamom with a pestle and mortar.

4 Once the oil is hot, add cumin seeds, once the cumin seeds have cracked add the crushed spices into the pan. Sauté for 30 seconds.

Add the onion paste, ginger paste and garlic paste and mix well. Add ¼ cup water to avoid it getting dry. Sauté for 3-4 minutes on a medium flame.

7 Now add all the vegetables. Mix well and let it cook until the vegetables are half cooked.

8 Now add soaked rice and two cups of water.

Mix well and cover with the pressure cooker lid.

9 Cook for two whistles on a high flame then remove from the stove. Let the pressure release all of its steam without opening the lid.

On de-pressurising open the lid and serve hot with 10 Indian pickles or coriander chutney.

35

Method 1 2 3 4

5

6

7 8 9

10

6 Add all the dry spices and sauté for 30 seconds.

Submitted by Abhilasha Sinha

with and

yellow

sambals

rice,

like chopped tomat o & onions or banana slices and fine coconut.

2 Place pressure cooker on stove and add oil.

5

SERVES 8 Ingredients

BOBOTIE

2 tablespoons oil 3 onions, chopped 2 cloves garlic, crushed 1 tablespoon curry powder 1 teaspoon turmeric powder 1 teaspoon coriander powder ½ teaspoon cumin powder 1 teaspoon ginger powder 1 teaspoon cinnamon powder 1kg (2.3lbs) ground beef 2 tablespoons lemon juice 2 tablespoons apricot jam 2 tablespoons Mrs. Balls original chutney (A South African chutney found in all major supermarkets) 2 tablespoons brown sugar (soft) 2 tablespoons Worcestershire sauce 2 tablespoons tomato paste 2 slices white bread, soaked in water and pressed thin 250ml (8½oz) raisins 250ml (8½oz) green apple, grated 6 lemon/bay leaves 500ml (17oz) milk 4 eggs beaten salt and black pepper to taste

MAIN DISH

MAIN DISH

TEHRI

Preheat oven to 180°C (350°F).

Grease a big oven proof dish (23x33cm and about 5-6 cm deep).

Heat the oil in a pot and fry onions over medium heat until soft and starting to colour.

Add spices (curry powder, turmeric, coriander, cumin, ginger, cinnamon) and cook for another minute.

Add the garlic and beef and stir well, crushing the mince into fine grains until it changes colour.

Flavour with salt and pepper and add rest of the seasonings (lemon Juice, apricot jam, chutney, brown sugar, Worcestershire sauce and tomato paste), as well as the bread, raisins and apple.

Let everything come to a boil, reduce the heat, cover and simmer for 30 minutes.

Tip into the oven proof dish and press the lemon/bay leaves into the mixture.

For the topping, beat the milk and eggs with seasoning, then pour over the meat.

Bake for 35-40 minutes until the topping is set and starting to turn golden. Let it stand for 5 minutes before serving.

Submitted by Tricia Powell

36

Serves 6-8 Ingredients 2kg (4½lbs) potatoes

SIDE DISH

KARTOFFELSALAT

500g (17oz) mayonnaise 3-4 gherkin pickles from a jar and some of the juice 1 large onion smoked pork sausage (optional) 4 eggs fresh parsley pepper salt 1 tablespoon olive oil 1 teaspoon Dijon mustard

German Potato Salad Method 1 2 3 4 5

6 7 8

Boil the potatoes until just soft. Leave to cool, peel off the skin and set aside.

Hard boil the eggs for about 10 minutes and leave to cool.

Peel the onion and dice.

Put into a large bowl and add the finely diced smoked pork sausage and gherkin.

Add the mayonnaise and stir thoroughly. Add the oil and 3 tablespoons of liquid from the gherkin jar. Stir, add mustard and about a handful of chopped parsley.

Peel the boiled eggs and roughly dice. Add to the salad and stir thoroughly.

Dice the cool peeled potatoes into dice size pieces and add. Season with salt and pepper.

Cover bowl and leave in the fridge for about 2 hours or longer to enhance the flavour.

t or hotdogs Enjoy with Bockwurs

Submitted by Jeannette Sleeman

38 34

FALAFEL

MEZZE

Ingredients 16oz can of chickpeas 2 cloves of garlic, chopped 3 tablespoons fresh parsley, chopped 1 teaspoon coriander 1 teaspoon cumin 2 tablespoons flour salt pepper oil for frying

Method

Method 1 Combine chickpeas, garlic, onion, coriander, cumin, salt and pepper (to taste) in medium bowl. Add the flour.

2 Mash mixture into a smooth paste. You can also combine ingredients in a food processor.

3 Form the mixture into small balls, about the size of a ping pong ball. Slightly flatten.

4 Fry in 2 inches of oil at 180°C (350°F) until golden brown (5-7 minutes). Serve hot.

1

2 3 4 5

Soak bulghur in cold water for 1½ to 2 hours until soft. Squeeze out excess water from bulghur using hands or paper towel.

Combine all ingredients, except for salt, pepper, lemon juice, and olive oil.

Line serving bowl with grape leaves or romaine lettuce, and top with the tabbouleh.

Sprinkle olive oil, lemon juice, salt and pepper on top.

Serve immediately or chill in refrigerator for 2 hours before serving.

Banadurah Harrah

HUMMUS

(TOmato salsa)

Ingredients 16oz can of chickpeas (garbanzo beans) ¼ cup liquid from can of chickpeas 3-5 tablespoons lemon juice (depending on taste) 1½ tablespoons tahini 2 cloves garlic, crushed ½ teaspoon salt 2 tablespoons olive oil

Method

39

Ingredients 2 bunches of fresh parsley (1½ cups chopped, with stems discarded) 2 tablespoons fresh mint, chopped 1 medium onion, finely chopped 6 medium tomatoes, diced 1 tablespoon salt ½ teaspoon black pepper ½ cup bulghur, medium grade 6 tablespoons lemon juice 6 tablespoons extra virgin olive oil romaine lettuce or grape leaves to line serving bowl (optional)

1 large onion, chopped

1

2 3 4

TABBOULEH

STARTER/SIDE DISH

STARTER/SIDE DISH

MEZZE

Drain chickpeas and set aside liquid from can. Combine remaining ingredients in blender or food processor. Add ¼ cup of liquid from chickpeas. Blend for 3-5 minutes on low until thoroughly mixed and smooth.

Place in serving bowl, and create a shallow well in the center of the hummus.

Add a small amount (1-2 tablespoons) of olive oil in the well. Garnish with parsley (optional).

Serve immediately with fresh, warm or toasted pita bread, or cover and refrigerate.

Submitted by Ammar - Al Sultan

Ingredients 1kg (2lbs) tomatoes, firm and ripe 3 tablespoons extra virgin olive oil 3 garlic cloves, crushed 1 teaspoon cayenne pepper 1 tablespoon dried mint

Method 1

2

3

Cut the stalks out of the tomatoes. Put them in a bowl and pour over boiling water to loosen their skins. Peel away the skins, remove the seeds and finely dice the flesh.

Heat the olive oil in a pan over a medium heat. When hot, add the tomatoes and garlic. Cook, stirring frequently, for 5 minutes.

Add the cayenne pepper and dried mint. Season with salt and cook for another 5 minutes, stirring. By now, the tomatoes should have lost all their excess liquid. Taste and adjust the seasoning if necessary. Serve the Banadurah Harrah at room temperature.

Submitted by Ammar - Al Sultan

40

Ballet Tap Modern/Jazz

Spend an unforgettable weekend with your family at Mรถvenpick Hotel Bahrain by booking the Family Weekend Package and savour a rich variety of mouthwatering cuisine at the Friday Family Brunch for 2 persons for BD 90.000++.

Mรถvenpick Hotel Bahrain P.O.Box 24009, Muharraq Town, Kingdom of Bahrain Phone +973 17 460 000, Fax +973 17 460 001 www.moevenpick-hotels.com/bahrain

Stretch & Flexibility Hip-Hop

www.moevenpick-hotels.com

BreakdancE Contemporary river dance burslesque

Sleep

VICTORIA

DANCE 3987 6215

victoriadancebahrain@gmail.com

brunch.

MAKES 4 CAKES Ingredients

Nanaimo Bars

For the cake batter 100g (3.5oz) butter 100g (3.5oz) chocolate (66% cocoa content) 3 eggs (150g or 5.3oz) 80g (2.8oz) sugar 50g (1.7oz) all-purpose flour

For the base layer ½ cup butter ¼ cup sugar 1 egg 1 teaspoon vanilla extract 1 tablespoon unsweetened cocoa 2 cups graham crackers (crumbs or digestive biscuits) 1 cup coconut (long-thread) ½ cup walnut or pecans, chopped (optional)

For the chocolate glaze 50g (1.7oz) cream 30g (1.7oz) sugar syrup 55g (2oz) chocolate (80% cocoa content)

INDIVIDUAL Indulgent, delicious chocolate cakes Method

For the coffee Chantilly 150g (5.3 oz) whipped cream ½ tablespoon icing sugar 1 tablespoon coffee paste

Sticky, crunchy, chocolate treats

OPTIONAL DECORATION vanilla sauce chocolate leaves

A creamy, chocolatey treat dating back to the 195 0’s.

Cake 1 2 3 4 5

6

7 8

Slowly melt together the chocolate and butter, be careful not to burn.

Mix the eggs and the sugar with a whisk, but do not whip.

Add the chocolate and butter mix to the eggs. Stir slowly until combined.

Add the sifted flour. Mix until combined.

Pour 120g (4oz) into each cup of a flexi-mould cupcake pan and bake for 6-12 minutes at 200°C (290°F) or until a toothpick inserted in center of cakes comes out clean.

When baked, let cool and gently remove from the mould. Spread the chocolate glaze (recipe below) over each cake.

Spoon the coffee Chantilly onto each cake and decorate with chocolate leaves if desired.

Decorate the plates with a vanilla sauce if desired.

Chocolate Glaze 1 2 3 4

Melt the chocolate, careful not to burn.

Boil the cream and pour slowly over the chocolate.

Heat the sugar syrup to 60°C (140°F) and add to the mixture.

Blend gently with a hand-mixer, but do not allow any air into the mixture.

creates 36 squares Ingredients

DESSERTS

DESSERTS

MOELLEUX AU CHOCOLAT

For the second layer ¼ cup softened butter 3 tablespoons milk 2 cups confectioners’ sugar 2 tablespoons custard powder or vanilla/white chocolate instant pudding mix Top Layer 4 (1oz) squares semisweet baking chocolate 2 teaspoons butter

Method 1 2

3

4

5

6

Grease a 23cm (9in, 2.5l) square baking pan.

For the base layer mix together the butter, sugar, egg, vanilla and cocoa and set over boiling water, stir until slightly thickened.

Add the wafer crumbs, coconut and chopped nuts to the chocolaty mixture. Press into the prepared pan. Press down to ensure base is even. Let stand 15 minutes.

Mix together the butter, milk, confectioners’ sugar and custard powder for the second layer of the traditional recipe and spread over the cooled base layer.

For the third and final layer melt the chocolate over hot (not boiling) water. Very slowly stir in the butter and spread over the second layer.

Refrigerate and cut into squares.

Submitted by Pam Fudge from Yummylicious Sweets

Coffee Chantilly 1 Mix the whipped cream, icing sugar and coffee paste in a bowl until consistent.

43

Submitted by

44

PAVLOVA

Serves 6 Ingredients 4 egg whites 1 cup sugar 1 teaspoon vanilla essence 1 teaspoon malt vinegar 4 tablespoons water 300ml (10oz) cream, whipped for serving seasonal fresh fruit, chopped for serving

65g (2.3oz) buckwheat flour 1 tablespoon gluten-free baking powder 1 organic egg 5 drops liquid stevia 250ml (8½oz) rice milk or almond milk coconut oil

DESSERTS

DESSERTS

BUCKWHEAT PANCAKES

Serves 5 Ingredients

cashew nut cream

and

blueberry compote 150g (5.3oz) fresh blueberries 2 tablespoons filtered water ½ tablespoon natural vanilla extract

gluten free pancakes with compote

a pinch of sea salt

classic meringue, cream & fruit dessert

Method

Method

1 In a large bowl, mix the flour and baking powder well. Add egg, stevia and milk. Whisk until smooth. Leave for 10 minutes to settle.

1 Preheat the oven to 130°C-140°C (265°F-285°F), depending on how hot an oven you have.

2 Add the blueberries, water, vanilla extract and a pinch of salt to a small pot. Bring to a boil, turn down heat and simmer until reduced to about half the amount.

3 Place egg whites, sugar, vanilla, vinegar and water in the bowl of an electric mixer and beat on high for 5-10 minutes or until stiff peaks have formed and the mixture is glossy.

3 Coat a pan with a light amount of coconut oil. When heated, ladle a small amount of batter into the pan for each pancake, turn pancakes with a spatula when bubbles start to appear on the batter. Cook other side until golden brown.

4 Spoon the mixture onto the prepared tray, spreading the mixture to fill the circle as you go.

4 Serve pancakes with the warm blueberry compote, and top with a dollop of cashew nut-cream if desired.

Submitted by

45

2 Line an oven tray with baking paper. Draw an 18cm circle on the paper.

5 Bake for 1 hour and then turn off the oven and leave the pavlova in the oven with the door closed to cool.

6 To serve, spread whipped cream over the top and finish with fresh fruit.

Hotel

Submitted by Lou Jackson-Scott

46

SMOOTHIES

We all know that we should eat at least 5 portions a day OF fruit and vegetables - but how many of us do? Here are some great suggestions on juices and smoothies from the health experts at Dessange to help you reach your daily targets.

The colour of this one alone will make your smile even larger. This is packed with flavour and will keep you coming back for more.

Ingredients 2 beets, (including greens optional) 2 carrots 1 apple, quartered and cored

ginger (1 inch piece)

Using electric juice extractor, press beets, beet greens (if using), carrots, apple and ginger. Whisk to combine.

Simply delicious! These flavours were made to be together. The combination of grapes and apples is one of my favorites. Ingredients 3 granny smith apples, quartered and cored

1 cup seedless green grapes 1 thin wedge lemon, peeled

Using electric juice extractor, press apples, grapes and lemon. Whisk to combine.

This one will be a great treat for those sweet tooths out there. Consumption of these berries will reduce your cravings for the unhealthy sweets. Ingredients 1 cup raspberries 1 cup strawberries

2 oranges 2 apples

Using electric juice extractor, press all ingredients in the juicer. Whisk to combine.

48

SMOOTHIES

Your body can absorb more of the vitamins and minerals IN FRUITS AND VEGETABLES IN JUICE FORM than if you ate them whole. Many of the nutrients are stuck in the fiber and by blending OR JUICING, you break down the fiber and release the vital nutrients into a form your body can more easily use.

Juice cucumbers with their skins on. The dark green skin is a great source of chlorophyll that can help build red blood cells.

Ingredients 1 cup spinach ½ cucumber 2 stalks celery including leaves

3 carrots ½ apple

Using electric juice extractor, press all ingredients in the juicer. Whisk to combine.

For a quick “wake me up” and great flavour.

Ingredients 2½ apples ½ cucumber 1 ginger (inch piece)

Using electric juice extractor, press all ingredients in the juicer. Whisk to combine.

This one will keep you on your toes for hours!

Ingredients 2 apples ½ cucumber ½ lemon (peeled) ½ cup kale ½ cup spinach

49

¼ bunch celery ¼ bulb fennel ginger (1 inch piece) ¼ head romaine lettuce

Using electric juice extractor, press all ingredients in the juicer. Whisk to combine.