Couscous Vegetable Farm

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.

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Ingredients

  • 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.

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Now in a glass plate, place vegetables and cover them with cooked couscous.


Couscous vegetable salad

Ingredients

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.

Pumpkin-Prune Stew with Lamb

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.

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Pumpkin-Prune stew with lamb

Ingredients

  • 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
  • oil

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Method

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.

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Transfer fried ingredients from the pan to a pot. Pour in enough water. Add the spices, 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.

 

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Pumpkin Muffins

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.

Ingredients
1 cup all-purpose flour
1 tsp baking powder
¼ tsp nutmeg
¼ tsp salt
½ cup pumpkin puree
½ cup brown sugar
1 egg
¼ cup milk
2 tabs butter
Ingredients for colourful glaze
1 cup powdered sugar
1tsp cinnamon
Food colouring paste

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Preparation
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.

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Tasty chocolate rice krispies

These yummy chocolate rice krispies just needs three ingredients to be prepared, easy peasy.

Ingredients

300 g milk chocolate

200 g Nutella

100 g rice krispies

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Preparation

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.

 

 

 

 

 

Stuffed Spicy Pumpkin Breads

These cute pumpkin breads are soft, moist and simply baked with lovely taste of cinnamon, cardamom and walnuts.

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Ingredients for dough

200g pumpkin purée

450g plain flour

25g melted butter

25g white sugar

2 eggs

1tsp salt-pep

2tsp dried yeast

kit strings

 

Ingredients for filling

2tbsp crushed walnuts or pecans

2tbsp sugar

2tsp cardamom

2tsp cinnamon

40g pumpkin puree

 

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Preparation

Cook pumpkin until tender. Then purée with a food processor or use a tin of pumpkin purée. Add sugar and yeast into a ¼ cup of warm water. Mix together until sugar is dissolved, then leave it for 10 minutes until yeast activate.

Break eggs and put egg yolks in a bowl and egg whites in separate bowl. Beat together egg yolks.

In a large bowl with flour, add salt, beaten egg yolks, melted butter, yeast mixture and 200g pumpkin purée. Mix all ingredients ( about couple of minutes) until come together.

Put the dough in a slightly oily bowl. Cove it with damp towel and proof the dough until is doubled in size(about 70 minutes).

Meanwhile, prepare filling ingredients: in a bowl mix all ingredients for filling. Make small balls (11g each), set aside.

Once dough is ready, make pieces of 90g each. Take a ball of dough, put it on a lightly floured surface, and press it down a bit. Put one of filling balls in the middle of dough and give a flat shape to the dough. Coat kit string with flour. Now, tie the string around the dough ( as you see in the photos).Place all doughs in a baking tray. Cover it with a towel and leave it for 30 minutes.

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Preheat the oven to 180C.

After 30 minutes, brush doughs with egg white glaze. Bake them for 12-15 minutes. After making bread, remove kit strings and brush with melted butter, dust with powdered sugar and for finishing touch, use small pieces of walnuts and press it to top of each bread.

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