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MIB

4th Edition

Biggest Range of Electronics and ServicesBiggest Range of Electronics and Services

SQUIRTLE THE TURTLE IS T

RAVELLING!

In this edition, we are ru

nning a competition

to find Squirtle the little

turtle from

Somewhere in this recipe bo

ok, the turtle is hiding.

See if you can find which

country he is visiting,

and if you do, visit ww

w.mumsinbahrain.net

to enter by 31 October 20

13. We will be giving

away some amazing fam

ily tickets (2 adults

and 2 children) for 10 lu

cky winners (picked

randomly from all correct

answers received by

the closing date).

INTRODUCTIONWelcome 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 [email protected] 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.

Mums in Bahrain Team:Ghada SalemDaniela BurtLucy Palmer

Design & Artwork by:Danielle Lucaswww.lucasdesign.me

G. Salem

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

2 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 teaspoon of salt.

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

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

5 Remove kabab from the oil, drain on absorbent paper.

SeRveS 4InGReDIenTS

1 cups kabab flour (pakoda or channa flour)

1 teaspoon salt

1 teaspoon baking powder

1 tomato, chopped

cup begel (green leeks, chopped)

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

cup mint leaves, chopped

cup dill leaves

1 cup water

1 egg

vegetable oil, for frying

salt

MeTHoD

kabab bahja

Submitted by narise Kamber

Ideally, this is eaten with

Bahraini bread, a dash of

Tabasco, green chutney and

some red tea.

SpICy vegeTaRIaN kababS

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

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

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

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

5 Serve with steamed jasmine rice.

Submitted by Minette McIntosh

SeRveS 4InGReDIenTS

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

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

cup water

Filipino Soy Sauce is available

in the Asian section of all

major supermarkets. Since

the soy sauce is already

salty, we do not need to add

additional salt but it is totally

up to your taste buds.

MeTHoD

ChICkeN aDObO

MaRINaTeD ChICkeN IN SOy SaUCe & ONIONS

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1 Slice the chicken thinly and pound the meat until an even thickness is reached. Season

with salt and pepper.

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.

3 Heat 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.

SeRveS 4InGReDIenTS

4 chicken breasts

salt

pepper

flour

1 egg

panko (Japanese bread crumbs)

vegetable oil

Best served with rice and a

potato or macaroni salad.

MeTHoD

ChICkeN kaTSU

Submitted by Sally Marshall

japaNeSe-STyle fRIeD ChICkeN

1 Roughly chop the onions, garlic and peppers.

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 Rub the sauce into the meat, saving some for basting and dipping later. Leave the chicken

in fridge to marinade overnight.

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).

MeTHoD

Ideal for a barbecue!Serve with rice and peas or hard bread and use the left over jerk sauce for dipping.

Submitted by Yvonne Cole

SeRveS 4-6InGReDIenTS

1.3kg (3lbs) chicken breasts or a 1.5kg (3lbs) whole chicken6 sliced scotch bonnet peppers (jalapeos may be used if scotch bonnet peppers are unavailable)2 tablespoons thyme2 tablespoons ground allspice8 cloves garlic, finely chopped3 medium onions, finely chopped2 tablespoons sugar2 tablespoons salt2 teaspoons ground black pepper1 to 2 teaspoons ground cinnamon1 to 2 teaspoons nutmeg1 to 2 teaspoons ginger cup olive oil cup soy saucejuice of one lime1 cup orange juice1 cup white vinegar

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

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

3 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.

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

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

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

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

8 Bake in a preheated 180C (375F) oven for approx 1 hours (vegetables should pierce easily and be slightly blackened in parts).

9 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.


5 medium ripe tomatoes

5 medium green peppers

1 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

cup fresh mint, finely chopped (or 1 tablespoons dried)

cup parsley, finely chopped

cup pine nuts or cup slivered almonds

cup hard mizithra cheese or cup

kefalograviera cheese or cup parmesan

cheese, cut into tiny cubes

cup sultanas (optional)

1 teaspoon salt

teaspoon pepper

1 cups water

1 tablespoon tomato paste

pinch of sugar

MeTHoD

yeMISTa

Submitted by Yana Foraki

gReek STUffeD peppeRS & TOMaTOeS

It is wonderful eaten along with little bites of feta cheese and mop up the yummy juices with crusty bread.

layeRS Of paSTa, MeaT & whITe SaUCe, bakeD UNTIl gOlDeN

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

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.

3 Preheat the oven to 200C (400F).

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

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.

Submitted by Daniela Burt

SeRveS 4InGReDIenTS

2 tablespoons extra

virgin olive oil

1 onion, finely chopped

1 carrot, finely chopped

600g (1lbs) 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

810 sheets dried egg lasagne

80g (3oz) parmesan, freshly grated

FoR THe WHITe SAuCe:

4 tablespoons butter

2 tablespoons plain flour

500ml (17oz) milk

1 tablespoons parmesan, freshly grated

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

MeTHoD

beef laSagNe

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1 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.

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

3 Add the chicken breasts and saut for a couple of minutes.

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

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

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

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

Submitted by Huda Driba

SeRveS 4InGReDIenTS

125g (4oz green olives)

100ml (3oz) olive oil

1 large onion, chopped

4 chicken breasts

2 garlic cloves, chopped

1 teaspoon ras-el-hanout

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

MeTHoD

ChICkeN TagINe

Ras-el-hanout is available in most supermarkets or specialist shops.

waRMINg ChICkeN STew

Submitted by Danielle Lucas

SeRveS 4-6InGReDIenTS1 cups uncooked arborio rice

5 cups chicken stock

1 large onion, diced

4 garlic cloves, finely chopped

2 large red bell peppers, diced

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)

cup fresh parsley, chopped

2-3 tablespoons fresh thyme

tablespoon paprika (mild or hot)

teaspoon saffron threads

3 lemons, quartered

paella

SpaNISh RICe DISh wITh SaffRON

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

2 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.

3 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.

4 Heat another 3 tablespoons of oil in same pan and saut 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.

5 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.

6 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.

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

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

MeTHoD

Saffron is an important spice in a Paella,

and gives the dish its yellow colour.

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

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

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

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.

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

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


cup vegetable oil

kg (1lbs) cubed beef or lamb

1 teaspoon garlic, minced

6 cups beef stock

2 tablespoons tomato paste

1 tablespoon sugar

tablespoon dried thyme

1 tablespoon Worcestershire sauce

2 bay leaves

8 potatoes, peeled and cubed


4 carrots, peeled and chopped into thick slices

cup red wine or sherry (optional)

1 cup Guinness beer (optional)

2 tablespoons fresh parsley, chopped

2 tablespoons corn starch

salt and pepper to tasteMeTHoD

IRISh STew

SavOURy & fIllINg laMb OR beef STew

Submitted by Giovanna McKeaney

Ballymaloe or stobhach gaelach as

it is called in Gaelic, is traditionally

made of lamb or mutton but in modern

times may also be cooked with beef.

This can be prepared a couple of days

ahead of time, and is even better a

day or two after its made.

1 Preheat oven to 170C (340F).

2 Rinse the meat.

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

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

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

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.

Submitted by Rosanna Canning

SeRveS 4InGReDIenTS

3-3kg (7-8lbs) lamb (shoulder and rib portion is best)

1 tablespoon paprika

1 teaspoon cumin

100g (4oz) melted butter

salt to taste

MeTHoD

MeChOUI

ROaSTeD SpICeD laMb

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!

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1 Preheat the oven to 220C (425F).

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.

4 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.

7 now place the roasting tin containing the sausages over direct heat turned to medium and, if the sausages havent 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 its absolutely wonderful with mashed potato.

SeRveS 3InGReDIenTS

FoR THe BATTeR

6 good-quality pork

or beef sausages, about 400g (14oz)

1 tablespoon vegetable oil (if necessary)

75g (2oz) plain flour

1 large egg

75ml (2oz) semi-skimmed milk

salt and freshly milled black pepper

55ml (2oz) water

FoR THe onIon GRAvY

2 onions

butter

500ml (17oz) beef stock

MeTHoD

TOaD IN The hOle

Submitted by Doreen Massa

SaUSageS IN a TRaDITIONal baTTeR

SeRveS 4InGReDIenTS

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)

2 medium ripe tomatoes, peeled and coarsely chopped

1 Italian green pepper, seeded and coarsely

chopped (substitute with bell pepper)

1 stalk celery, coarsely chopped

cup fresh parsley, chopped

2 dry bay leaves

1 small lemon, sliced into 4 slices

4 tablespoons unsalted butter

salt, to taste

ground black pepper, to taste

1 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.

2 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.

3 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.

In Azerbaijan, bughlama is the

general name given to the dishes in

which the main ingredient, fish, meat

or poultry, simmers with minimal or

no liquid added to it, typically along

with fresh vegetables and herbs.

In fact, the word bughlama comes

from bughlamag, a Turkic word

which means to steam or to cook

in its own steam.

MeTHoD

balIg bUghlaMaSI

Submitted by vusala Hinnant

MADE IN AZE

RBAIJAN

STeaMeD fISh wITh vegeTableS & leMON

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

1 Remove the shell from the king prawns.

2 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.

3 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.

4 Heat oil in a wok on high heat until hot.

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

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

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

SeRveS 2InGReDIenTS

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)

MeTHoD

pRawN ChOw MeIN

Submitted by a Mums In Bahrain member

STIR-fRIeD NOODleS wITh pRawNS

1 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.

2 Salt the cauliflower florets and fry in the same pan (no need to clean it) but dont let them burn. When cauliflower start to change colour, layer the minced meat on top followed by a layer of the pine nuts.

3 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).

4 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).

5 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.

6 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.

7 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.

8 Serve with salad, plain yogurt and hummus.

Submitted by Sylvia Palmer


500g (1lbs) minced lamb or beef


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 waterMeTHoD

MaqlOUba

layeReD RICe, MeaT & vegeTable DISh

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For any assistance, please call the National Contact Center on 8000 8001.

bahrain.bh

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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.

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.

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 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.

5 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.

MeTHoD

SeRveS 4InGReDIenTS1 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

cup tomato paste

1 teaspoon ground black pepper

2 teaspoons ground cumin

teaspoon cayenne pepper

salt to taste

kOShaRI

Submitted by Ghada Salem

leNTIl, RICe & paSTa DISh wITh SpICy SaUCe

27


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

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

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

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

6 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.

7 Pour the tomato mixture over the meatloaf, covering completely.

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

Submitted by Mandy Zayatz


kg (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

cup milk

salt and pepper to taste

MeTHoD

MeaTlOaf

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

fIllINg beef & TOMaTO SaUCe DISh

28

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a SUCCUleNT laMb DISh bURSTINg wITh bOlD aND SpICy flavOURS

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

SeRveS 4InGReDIenTSA)1kg (2.3lb) mutton chops1 tablespoon ginger and garlic mixed paste1 medium red onion, thinly sliced4 medium tomatoes, finely chopped1 cup beaten yoghurt cup ghee or cup cooking oil1 teaspoon salt, or to taste1 tablespoon red chillies, crushed1 tablespoon crushed coriander seed (dry)1 teaspoon white cumin seed, crushed teaspoon turmeric

B)5-6 cloves10-12 black peppercorns1 cinnamon stick (2 inch size)2 black cardamom4-5 green/white cardamom (use seeds only)

GARnISHInG3-4 green chillies, deseeded and chopped bunch coriander leaves, chopped1 tablespoon ginger, juliennedMeTHoD

SpICy MUTTON ChOpS

Submitted by Izanurrahmeen

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.

10

11

SeRveS 4InGReDIenTS2 tablespoons groundnut oil

2 shallots, finely sliced

2 garlic cloves, finely sliced

4 heaped tablespoons homemade Thai red

curry paste (see below)

-1 tablespoon fish sauce

1 teaspoon palm sugar

4-5 kaffir lime leaves

400ml (13oz) 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

1 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.

2 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 pure and set aside.

3 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 pured chillies. (Alternatively, place paste ingredients into a small food processor and whizz to a paste.)

4 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 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.

5 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.

6 Submitted by Mia Wells

MeTHoD

ReD ChICkeN CURRy

fRagRaNT & flavOURfUl ChICkeN DISh

1 teaspoons cumin seeds1 teaspoons coriander seeds8-10 long red chillies2 dried red chillies, soaked in hot water for 10 minutes teaspoons ground white pepper3 garlic cloves

3 lemongrass stalks, outer skin removed, finely sliced4 coriander roots or stalks, roughly chopped 6 fresh kaffir lime leaves or zest of 1 lime, finely grated5cm piece fresh galangal or ginger, finely grated2 teaspoons shrimp paste

FoR THe ReD CuRRY PASTe

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.

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

SeRveS 4InGReDIenTS

250g (9oz) minced beef250g (9oz) minced pork or 250g (9oz) additional minced beef if preferred1 egg100ml (3oz) cream100ml (3oz) water 2 tablespoons onion, finely chopped50ml (1oz) breadcrumbs2 cold boiled potatoes4-5 tablespoons buttersalt and pepperallspice (optional)

CReAM SAuCe100ml (3oz) cream200ml (6oz) beef stocksoy sauce1 tablespoon white floursalt and white peppercrushed allspice (optional)

Serve the meatballs

with the sauce, freshly

boiled potatoes, uncooked

lingonberry jam and salad.

Made in

Sweden

MeTHoD

CReAM SAuCe

SweDISh MeaTballS

Submitted by a Mums in Bahrain Member

heaRTy DISh Of TRaDITIONal MeaTballS IN a CReaM SaUCe

Smaklig Mltid! Enjoy Your Meal!

1 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.

2 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.

3 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.

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

5 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.

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

7 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.

8 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.

9 Serve hot with crusty bread.

Submitted by a Mums in Bahrain Member

SeRveS 4InGReDIenTS

700ml (24oz) milk

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

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

MeTHoD

CUlleN SkINk

a SMOkeD haDDOCk ChOwDeR ReCIpe

MA

IN D

ISH

MA

IN D

ISH

33 34

MA

IN D

ISH

MA

IN D

ISH

35 36

1 Soak rice in water.

2 Place pressure cooker on stove and add oil.

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. Saut for 30 seconds.

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

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

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 Indian pickles or coriander chutney.

SeRveS 2InGReDIenTS

1 cup uncooked basmati rice

2 tablespoons refined oil

1 teaspoon cumin seed

inch cinnamon stick

4 cloves

810 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

cup green peas

1 medium potato cut into small cubesMeTHoD

TehRI

Submitted by Abhilasha Sinha

NORTh INDIaN STyle vegeTable RICe

10

Serve with yellow rice, chutney and sambals like chopped tomato & onions or banana slices and fine coconut.


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

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

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

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

6 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.

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

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

9 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

SeRveS 8InGReDIenTS

2 tablespoons oil 3 onions, chopped2 cloves garlic, crushed1 tablespoon curry powder 1 teaspoon turmeric powder1 teaspoon coriander powder teaspoon cumin powder1 teaspoon ginger powder1 teaspoon cinnamon powder1kg (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 thin250ml (8oz) raisins250ml (8oz) green apple, grated6 lemon/bay leaves 500ml (17oz) milk 4 eggs beaten salt and black pepper to tasteMeTHoD

bObOTIe

10

bakeD SpICy MeaT DISh

34

SID

e D

ISH

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

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

3 Peel the onion and dice.

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

5 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.

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

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

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


2kg (4lbs) potatoes

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

Enjoy with Bockwurst or hotdogs

MeTHoD

kaRTOffelSalaT

Submitted by Jeannette Sleeman

geRMaN pOTaTO SalaD

38

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 180C (350F) until golden brown (5-7 minutes). Serve hot.

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

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

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

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

Submitted by Ammar - Al Sultan

FALAFELInGReDIenTS

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

HUMMUSInGReDIenTS

MeTHoD

MeTHoD

MeZZe

16oz can of chickpeas (garbanzo beans)

cup liquid from can of chickpeas

3-5 tablespoons lemon juice (depending on taste)

1 tablespoons tahini

2 cloves garlic, crushed

teaspoon salt

2 tablespoons olive oil

STARTeR/SID

e DISH

39

TABBOULEHInGReDIenTS

2 bunches of fresh parsley (1 cups chopped, with stems discarded)

2 tablespoons fresh mint, chopped

1 medium onion, finely chopped

6 medium tomatoes, diced

1 tablespoon salt

teaspoon black pepper

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 Soak bulghur in cold water for 1 to 2 hours until soft. Squeeze out excess water from bulghur using hands or paper towel.

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

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

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

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

Submitted by Ammar - Al Sultan

MeTHoD

MeZZe

STA

RTeR

/SID

e D

ISH

40

1 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.

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

3 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.

BAnADuRAH HARRAH(ToMATo SALSA)InGReDIenTS

MeTHoD

1kg (2lbs) tomatoes, firm and ripe

3 tablespoons extra virgin olive oil

3 garlic cloves, crushed

1 teaspoon cayenne pepper

1 tablespoon dried mint

vICToRIADAnCe3987 [email protected]

BALLeT

TAP

MoDeRn/JAZZ

STReTCH & FLexIBILITY

HIP-HoP

BReAKDAnCe

ConTeMPoRARY

RIveR DAnCe

BuRSLeSque

Spend an unforgettable weekend with your family at Mvenpick 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++.

Sleep brunch.

Mvenpick Hotel BahrainP.O.Box 24009, Muharraq Town,

Kingdom of BahrainPhone +973 17 460 000, Fax +973 17 460 001

www.moevenpick-hotels.com/bahrain

www.moevenpick-hotels.com

DESSERTSDESSERTS

MeTHoD

1 Melt the chocolate, careful not to burn.

2 Boil the cream and pour slowly over the chocolate.

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

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

Submitted by

MAKeS 4 CAKeS InGReDIenTS

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 CHoCoLATe GLAZe

50g (1.7oz) cream

30g (1.7oz) sugar syrup

55g (2oz) chocolate (80% cocoa content)

FoR THe CoFFee CHAnTILLY

150g (5.3 oz) whipped cream

tablespoon icing sugar

1 tablespoon coffee paste

oPTIonAL DeCoRATIon

vanilla sauce

chocolate leaves

MOelleUX aU ChOCOlaT

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

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

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

4 Add the sifted flour. Mix until combined.

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

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

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

8 Decorate the plates with a vanilla sauce if desired.

CAKe

CHoCoLATe GLAZe

CoFFee CHAnTILLY

INDIvIDUal INDUlgeNT, DelICIOUS ChOCOlaTe CakeS

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

43

A creamy, chocolatey treat dating back to the 1950s.

STICky, CRUNChy, ChOCOlaTe TReaTS

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

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

3 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.

4 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.

5 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.

6 Refrigerate and cut into squares.

Submitted by Pam Fudge from Yummylicious Sweets

CReATeS 36 SquAReSInGReDIenTS

FoR THe BASe LAYeR

cup butter

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)

cup walnut or pecans, chopped (optional)

FoR THe SeConD LAYeR

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

NaNaIMO baRS

44

DESSERTSDESSERTS

MeTHoD

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

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

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.

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

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.

Submitted by Lou Jackson-Scott

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

pavlOva

and

ClaSSIC MeRINgUe, CReaM & fRUIT DeSSeRT

46

SeRveS 5InGReDIenTS

65g (2.3oz) buckwheat flour

1 tablespoon gluten-free baking powder

1 organic egg

5 drops liquid stevia

250ml (8oz) rice milk or almond milk

coconut oil

cashew nut cream

BLueBeRRY CoMPoTe

150g (5.3oz) fresh blueberries

2 tablespoons filtered water

tablespoon natural vanilla extract

a pinch of sea salt

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.

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 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 Serve pancakes with the warm blueberry compote, and top with a dollop of cashew

nut-cream if desired.

Submitted by Hotel

MeTHoD

bUCkwheaT paNCakeS

glUTeN fRee paNCakeS wITh COMpOTe

45

2 beets, (including greens optional)

2 carrots

1 apple, quartered and cored

ginger (1 inch piece)

3 granny smith apples,

quartered and cored

1 cup seedless green grapes

1 thin wedge lemon, peeled

1 cup raspberries

1 cup strawberries

2 oranges

2 apples

SMo

oTH

IeS

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.

Simply delicious! These flavours were made to be together. The combination of grapes

and apples is one of my favorites.

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.

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

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

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

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.

InGReDIenTS

InGReDIenTS

InGReDIenTS

48

1 cup spinach

cucumber

2 stalks celery including leaves

3 carrots

apple

2 apples

cucumber

1 ginger (inch piece)

2 apples

cucumber

lemon (peeled)

cup kale

cup spinach

bunch celery

bulb fennel

ginger (1 inch piece)

head romaine lettuce

SMo

oTH

IeS

juice cucumbers with their skins on. The dark green skin is a great source of chlorophyll

that can help build red blood cells.

For a quick wake me up and great flavour.

This one will keep you on your toes for hours!




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.

InGReDIenTS

InGReDIenTS

InGReDIenTS

49

Documents

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