A crazy couscous salad for Halloween. By the way i shared my this recipes for a competition in Cookpad UK and I was winner of the Cookpad UK , Halloween contest 2018.
- 1 sachet couscous
- 2 beetroots, cooked
- 2-3 fresh or pickled onions
- 2 fresh mint leaves
- 3-4 cherry tomatoes
- 1 tbsp Olive oil
- 2 tbsp balsamic vinegar
- Salt and pepper to taste
How to make it??!!!
Empty the contents of the sachet into a bowl and add boiling water according to the instruction. Stir well and cook for 5 minutes. Then fluff with a spoon to separate the grains.
Add Olive oil and balsamic vinegar, and mix together.
Now in a glass plate, place vegetables and cover them with cooked couscous.
Couscous vegetable salad
1 sachet couscous
2 beetroots, cooked
2-3 fresh or pickled onions
2 fresh mint leaves
3-4 cherry tomatoes
1 tbsp Olive oil
2 tbsp balsamic vinegar
Salt and pepper to taste
How to make it??!!!
Empty the contents of the sachet into a bowl and add boiling water according to the instruction. Stir well and cook for 5 minutes. Then fluff with a spoon to separate the grains. Add Olive oil and balsamic vinegar, and mix together. Now in a glass plate, place vegetables and cover them with cooked couscous.
A creamy soup with lots of flavour and beautiful colour.
- 1 small pumpkin, peeled and seeded
- 1 leek, sliced
- 4-5 small carrots, peeled and chopped
- 1 onion, peeled and chopped
- 1 large potato, peeled and chopped
- 1 tsp dried rosemary
- Finely grated zest and juice of 2 oranges
- crème fraiche ( optional)
- 1 litre water or vegetable stock
- salt and black pepper to taste
- Olive oil
Heat the oil in a saucepan, add leek, pumpkin and potato. Sauté until tender and soft. Sauté carrot and onion , add dried rosemary. Transfer all sautéed ingredients to a pot. Pour orange juice and 1 litre water or vegetable stock, season with salt and pepper. Let to cook thoroughly.
Purée in a food processor. You might serve the soup with crème fraiche and pumpkin seeds.
This dish is combination of meat with fruits and spices such as Persian saffron that is king of spices, cumin, cinnamon, turmeric and chilli flakes. It is just a festival of flavour and aroma with beautiful colours.
Pumpkin-Prune stew with lamb
- 200g lamb shanks, diced and cooked in advance
- 1 onion, diced
- Handful prunes
- 1 tsp cumin powder
- ½ tsp cinnamon powder
- ½ tsp turmeric
- 1 tbsp tomato paste
- 1 small pumpkin, peeled, deseeded, cooked and cut into small cubes
- 1/3 tbsp Persian Saffron (about 20 saffron threads)
- 1 tbsp lemon juice
- Sea salt and chilli flakes to taste
Heat the oil in a saucepan over a medium heat, add diced onion and saute them until soft. Then add cooked meat and stir in the sautéed onion. Let meat fry until becomes brown.
Add spices to the meat and fry for a minute until aroma released. Transfer fried ingredients from the pan to a pot. Pour in enough water. Add , tomato paste, Persian saffron and lemon juice to the pan. Stir well. Bring it to a boil, add diced pumpkin and prunes, reduce the temperature to medium and simmer for 30 minutes.
Stirring time to time. Check the seasoning and add more if needed. Serve this beautiful rice with Persian smoked rice or flat bread.
PS: thank you very much for reading my this recipe, I hope you liked it and if you like, leave a comment and let me know what do you think about it. Do not forget to follow my page.
For Halloween festival, lots of people like to celebrate and prepare cakes, soups, breads… I am also include one of those people 🙂 that is Halloween fan and i make some recipes with pumpkin.
1 cup all-purpose flour
1 tsp baking powder
¼ tsp nutmeg
¼ tsp salt
½ cup pumpkin puree
½ cup brown sugar
¼ cup milk
2 tabs butter
Ingredients for colourful glaze
1 cup powdered sugar
Food colouring paste
Preheat oven on 170C.
In a bowl with flour, add baking powder, nutmeg and salt, mix all together. In another bowl, add brown sugar, egg, milk, butter and pumpkin puree, mix well. Add it to the flour and combine together. Grease cavity muffin pans. Spoon the mixture into each cavity. Allow to bake for about 20 minutes. Once they are done, let them cool.
Meanwhile, prepare glaze. In a bowl, mix together milk, cinnamon and powdered sugar. In separate bowls, by adding more or less food colouring paste, you will get brighter or darker colour.
Decorate top of muffins with colourful glaze and sprinkles.
These yummy chocolate rice krispies just needs three ingredients to be prepared, easy peasy.
300 g milk chocolate
200 g Nutella
100 g rice krispies
Bring water to a boil in the pot. Place a bowl on top of the pot and melt chocolate in the bowl. Add Nutella and let to melt together. Once it’s melted remove from the heat. Now add rice krispies to the chocolate mixture and combine together.
Pour the mixture into the moulds and leave it in the fridge for 2 hours until cool and firm. After 2 hours, remove chocolate rice krispies from the mould and enjoy it. You can freeze and store them for good 2-3 weeks.