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Almond and plum cheesecake blondie
Plum and almond cheesecake blondie
Ingredients
Blondie
- 180 Grams Butter
- 200 Grams Light muscovado sugar
- 3 Large Eggs
- 160 Grams Self-Raising flour
- 60 Grams Ground Almonds
- 120 Grams White chocolate
- 1 Tsp Vanilla paste
- 2 Tsp Sea Salt
Cheesecake mix
- 250 Grams Cream cheese
- 1 Large Eggs
- 1 Tbsp Light brown sugar
- 1 Tbsp Candied oranges
Toppings
- 3 Full plums
- 6 Marcona almonds
- 2 Tbsp Brown Demerara Sugar
Spiced butter mix
- 50 Grams Melted butter
- 1 Tsp Cinamon
- 1 Tsp Brown sugar
Instructions
Blondie
- Start by preheating the oven to 170C.
- Now with the weather getting cold, it’s difficult to get the butter to soften at a room temperature. what you can do instead of using the microwave is to slice the butter into chunks and beat it in the mixer until soften and light in colour. Check the video for visual demonstration.
- Once butter has softened add the sugar and continue to mix until light in colour.
- Add the eggs and mix, making sure to scrape the sides of the bowl every time. Add the flour and the ground almonds mix until everything come together. Then add your vanilla and white chocolate then fold everything.
- The mixture should be thick. Transfer it into a baking tray that has been lined with parchment paper.
cheesecake mix
- Beat the soft cheese with the sugar into smooth, then add your egg and your candied oranges. Spoon this into the top of the cake, then use in the back of the spoon to feather the cheesecake mix so it can fall in between the Blondie batter.
- Slice the plums in half and take the seeds out. Then press the plums, skin side down into the blondie mix. Then replace the seeds With an almond into each one.
brown butter
- Melt your butter and add cinnamon and sugar and brush over the plums and the almonds. Any remaining butter left just drizzle around the Blondie cheesecake mix. Sprinkle some Demerara sugar on top.
- Bake in the oven for 40 to 45 minutes. Once out, allow it to cool down for a good 20 minutes before slicing and enjoy.
Mahshi- Stuffed vegetables
Mahshi – stuffed vegetables
Ingredients
The lamb breast
- 500 grams sliced lamb breast
- 1 Tbsp Ghee
- 2 Cardamom
- 2 star Anise
- 2 Cloves
- 2 L Boiling water
- 2 Bay leaves
- 1 cinnamon stick
Stuffed vegetable mix
- 500 grams Washed Egyptian rice
- 250 grams Minced beef
- 1 Tbsp Tomato paste
- 2 tbsp olive oil
- 2 Tbsp Water
- 2 Finely chopped tomatoes
- 1 Tbsp Lebanese 7 spice
- 1 tsp Cinnamon
- 1 tsp Black pepper
- 1 Tbsp Sea Salt
- 3 minced garlic
Layering the vegetables
- 2 Liter lamb broth
- 1/2 Tube Tomato paste
- 10 Minced garlic
- 1 Tbsp Dry mint
- 1 Tbsp Sea Salt
Instructions
The lamb breast
- In a pressure cooker pan, start by browning your sliced lamb breast, with a tablespoon of ghee for two minutes on each side.
- Add all your spices that you see above, followed byboiling water. Pressure cook them for 30 minutes. Once cooked remove the lamb breast and seive the lamb broth from any spices. Keep on the side for later use.
Stuffed vegetables mix
- In a bowl start adding your washed Egyptian rice. (it’s preferably to use Egyptian rice than any other rice as it hold it self better inside the vegetables as well as the grain is not as large in comparison to Jasmine rice or Basmati rice which will help preventing the vegetables from breaking when cooking). Add your meat,your oil, water, tomato pure, your spices, your shopped tomatoes and your minced garlic together and mix through until everything come together.
- Now wash the vegetables you are using throughly and clean them well. Slice the top of the courgette and carefully hollow out the insides using corer. (You can find this tool on eBay just type Mahshi corer) also using the method shown in the video making sure not to speed up the process to prevent tearing the walls.Slice the top part of the pepper and keep the stamp for decoration also make sure to clean all the seeds from the inside and you can do that by tapping the pepper gently on a smooth surface.
- Stuff the vegetables with the filling, tapping the bottom gently of the courgette and pepper to fill in the gaps. Leave some space at the top to allow the rice to expand.
Layering the vegetables
- In a deep pot, layer the lamb followed by your stuffed vegetables,packing them tightly to avoid bursting when cooking. Mix the tomato paste with the lamb broth in a bowl. Drizzle over the vegetables. Cover with more water/broth to reach the top level of the pot.Place a heat-proof plate on top and press down to hold everything in place. Bring to a simmer over high heat, then turn down to low and cover with a lid. Cook for an hour and 15 minutes.After and hour and 15 minutes remove the lid and add the garlic as well as the dry mint, mix it in, cover everything back again and cook for another 15 minutes.
- Once cooked, let it cool down slightly, carefully remove the vegetables poor out the sauce and serve.
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lemon and garlic chicken stew with Arabic rice
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Lemon and garlic chicken stew with Arabic rice
Ingredients
Lemon and garlic chicken
- 2 Tbsp Ghee
- 2 Large White onions
- 4 Large Diced Chicken Breast
- 5 Whole garlic
- 1 Cinnamon stick
- 1 Tbsp Aromat
- 1/2 Tbsp Black pepper
- 1 tsp Dry Coriander
- 1 Tsp garlic powder
- 1 Tsp Cinnamon
- 1 Tsp Cumin powder
- 1 Tsp Cardamom powder
- 1/2 Tbsp Sweet paprika
- 3 Dry bay leaves
- 5 Small Yellow Courgette
- 1 Can Whole mushrooms
- 1 Can Mini potatoes
- 2 Vegetable stock
- 1 1/2 L Boiling Water
- 10 Minced garlic
- 2 L Lemon juice
- 1 Handful Fresh coriander
- 1 Tbsp Cornstarch
- 3 Tbsp Water
- 1 Tbsp Sea salt
Arabic rice
- 1 Tbsp vegetable oil
- 50 gram vermicelli noodles
- 2 Cups Basmati rice
- 3 Cups Boiling Water
- 1/2 Tbsp Sea Salt
Instructions
- In a large saucepan pan start by adding your ghee. Once melted add your sliced onions and cinnamon stick and cook until soft. Add your diced chicken, aromat and black pepper.
- Once chicken Start to have a colour on add all your spices and cook for few minutes. Add your vegetables and bay leaves and cook for an additional 2 minutes.
- Add boiling water enough to cover the top of the stew. Cover the lid and cook for 30 minutes. Open the lid and add your minced garlic and lemon and cook for another 5 minutes. Add your cornstarch that has been mixed with water and cook for another 5 minutes.
- Once it thickens slightly add chopped fresh coriander and cook for final 5 minutes.
Arabic rice
- Start by adding vegetable oil and crushed vermicelli noodles and cook them until brown in colour.
- Add your washed diced followed by water. Once water starts to boil cover the lid and reduce heat to low and cook for 20bminutes.
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High protein chicken quinoa salad
Ingredients
Quinoa
- 300 Grams Dried Tricolour Quinoa
- 500 Grams Chicken Stock
- 1 Tbsp Salt
Chicken
- 1 Kg Chicken Breast
- 1 Star Anise
- 3 Cardamom
- 2 Cloves
- 1 Tsp Cumin Seeds
- 1 Litre Boiling Water
- 2 Bay Leaves
Salad
- 350 Grams Chopped Cucumber
- 1 Can Small Cannellini Beans
- 300 Grams Chopped Red Onions
- 100 Grams Chopped Parsley
- 30 Grams Chopped Fresh Mint
- 40 Grams Chopped Roasted Pistachio
- 130 Grams Crumbled Feta Cheese
Salad Dressing
- 2 Large Lemon Juice
- 30 ML Extra Virgin Olive Oil
- 80 ML Water
- 20 Grams Pomegranate Molasses
- 1/2 Tbsp Garlic Powder
- 1/2 Tbsp Oregano
- 1/2 Tbsp Onion Powder
- 1 Lemon zest
Instructions
- Start off by boiling the chicken in a pan with all the spices you see above for 15 minutes or until the chicken breast is fully cooked or internal temperature has reached (74C).
- Cook quinoa in chicken stock and salt for 15 minutes.
- Roast your pistachio for 5 minutes on 180C.
- Shop all your vegetables and herbs together and wash your cannellini beans, crumbled feta, add the cooked quinoa and mix everything together with the salad dressing.
Notes
This recipe has 42g of protein
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Salt beef Roasting and preparation
Salt beef cooking and preparation
Ingredients
Salt beef preparation
- 1 7kg Salt beef
- 2 Tsp All Spice
- 2 Tsp Mustard Powder
- 2 Tsp Coriander Seeds
- 2 Tsp Black pepper Corn
- 3 Cloves
- 3 Green Cardamom
- 2 Tsp Ground Ginger
- 3 Bay Leaves
- 200 grams Soft light Brown Sugar
- 2 Cinnamon Sticks
- 1 Tbsp Aromat
- 3 L Water
- 500 ML Guinness
Instructions
- Start by removing the meat 1 hour before baking.
- Place the salt beef in a deep roasting tin. In a jug add the water, Guinness followed by all the spices.
- Cover the roasting tin with foil and roast at 160C for 3 to 4 hours or until the meat is tender.
- Remove the liquid from the tin and place back in the oven for 10 min on 180C.
- Remove the meat from the tin and let it rest for 30 minutes before shredding.