The document contains recipes for several Ramadaan treats including potato fritters, a loaded baked potato and chicken casserole, strawberry swirl cheesecake cupcakes, battered fish, and macaroons. The potato fritter recipe mixes mashed potatoes with butter, milk, eggs, flour, vanilla, and sugar then fries the batter in oil and sprinkles it with cinnamon sugar. The casserole layers potatoes, chicken, bacon, cheese and cream then bakes it. The cheesecake cupcakes recipe swirls strawberry puree into a cream cheese filling baked in a graham cracker crust.
The document contains recipes for several Ramadaan treats including potato fritters, a loaded baked potato and chicken casserole, strawberry swirl cheesecake cupcakes, battered fish, and macaroons. The potato fritter recipe mixes mashed potatoes with butter, milk, eggs, flour, vanilla, and sugar then fries the batter in oil and sprinkles it with cinnamon sugar. The casserole layers potatoes, chicken, bacon, cheese and cream then bakes it. The cheesecake cupcakes recipe swirls strawberry puree into a cream cheese filling baked in a graham cracker crust.
The document contains recipes for several Ramadaan treats including potato fritters, a loaded baked potato and chicken casserole, strawberry swirl cheesecake cupcakes, battered fish, and macaroons. The potato fritter recipe mixes mashed potatoes with butter, milk, eggs, flour, vanilla, and sugar then fries the batter in oil and sprinkles it with cinnamon sugar. The casserole layers potatoes, chicken, bacon, cheese and cream then bakes it. The cheesecake cupcakes recipe swirls strawberry puree into a cream cheese filling baked in a graham cracker crust.
6 potatoes peeled and cubed - cooked with half a teaspoon of salt in water till soft, strain . Mashed with a tablespoon of butter and half a cup of milk .
2 eggs
1 cup of cake flour
1 tablespoon of vanilla essence
2 tablespoons of sugar
Some oil for frying
Cinnamon sugar to sprinkle over fritters when frying are done .
Method
Simply mix all ingredients together in a bowl - your batter should not be runny or else your fritters will be too mushy . It should resemble a stiff batter .
Fry fritters until crisp and brown on both sides in a hot pan with 2 tablespoons of oil on medium to high heat .
You may add 1 teaspoon of baking powder for the puffed up version of this fritter .
Sprinkle generously with cinnamon sugar , and you are done ... So easy and so very delicious .
Loaded Baked Potato & Chicken Casserole serves 4 Ingredients 3 4 medium russet potatoes, scrubbed and diced (about 1.5 lbs. or 4 1/2 cups) 1 lb. boneless, skinless chicken breasts, diced 4 slices bacon, cooked crisp, cooled and crumbled 1 1/2 cups shredded cheddar cheese 4 green onions, sliced (green parts only for low-FODMAP/low-fructose) 1/2 teaspoon salt 1/2 teaspoon ground black pepper 1/2 cup heavy cream 2 tablespoons unsalted butter, cut into small pieces Instructions Heat oven to 350 degrees F. Lightly grease a 9 x 9 baking pan or casserole dish. Spread half of the diced potatoes in bottom of pan. Place the diced chicken breasts evenly on top. Season chicken with 1/4 teaspoon each salt and pepper. Sprinkle with half the bacon crumbles, 1/2 cup of the cheese, and half the green onions. Spread the remaining diced potatoes on top, followed by the remaining bacon, another 1/2 cup cheese, remaining green onions and another 1/4 teaspoon each salt and pepper. Pour heavy cream over top of casserole and then dot with the butter. Cover with aluminum foil and bake in the preheated oven for 1 hour. Uncover and bake another 30 minutes. In the last few minutes of baking, sprinkle with the remaining 1/2 cup cheddar cheese and bake until melted. Serve.
Strawberry Swirl Cheesecake Cupcakes Ingriedients For the crust 1 cups graham cracker crumbs 4 tbsp. unsalted butter, melted 3 tbsp. sugar For the strawberry swirl 6 oz. fresh strawberries 2 tbsp. sugar For the filling 2 lbs. cream cheese, at room temperature (I used 3 packages) 1 cups sugar Pinch of salt 1 tsp. vanilla extract 4 large eggs, at room temperature (I used 3 eggs) Directions 1. Preheat the oven to 325 F. Line cupcake pans with paper liners. In a small bowl, combine the graham cracker crumbs, melted butter and sugar. Stir together with a fork until well blended and all the dry ingredients are moistened. Press 1 tablespoon of the mixture into the bottom of each cupcake liner. 2. To make the strawberry puree, combine the strawberry and sugar in a blender or food processor. Process until smooth, then pour through a fine mesh sieve to remove the seeds. 3. To make the cheesecake, beat the cream cheese on medium-high speed in the bowl of an electric mixer until fluffy. Blend in the sugar until smooth. Mix in the salt and vanilla. Beat in the eggs one at a time, mixing well after each addition. 4. To assemble, spoon 3 tablespoons of the cheesecake batter over the crust in each cupcake liner. Dot a teaspoon of the strawberry puree in a few dots over the cheesecake filling. Use a toothpick or a wooden skewer to lightly swirl and create a marbled effect. 5. Bake until the filling is set, about 22 minutes, rotating the pans halfway through baking. (They will look quite puffed initially but will return to normal quickly.) Transfer to a wire cooling rack and let cool to room temperature. Transfer to the refrigerator and let chill for at least 4 hours before serving.
Battered fish INGREDIENTS Fish: 1/2kg hake fillets 1tsp lemon pepper 1tsp fish spice 1/2tsp ground green chillies 1/2 teaspoon white pepper Juice of 1 fresh lemon Batter: 1cup self-raising flour 1tsp baking powder 1egg white-beat stiff 1/2 cup milk 1/2 cup water Drop of egg yellow colouring Mix all together. METHOD Mix together and allow fish to marinate. Coat in maizena,then batter. fry in hot oil till golden and crisp.
Macaroons **RECIPE** You will need : 175g Icing Sugar 75g Caster Sugar 125g Ground Almonds 3 Free Range Egg (Whites Only) Pinch of Salt Buttercream Filling : 75g Quality Butter (Room Temperature) 150g Icing Sugar Method : 1. Preheat the oven to 160C / Fan oven 140C / Gas Mark 3. 2. Mix together the icing sugar and ground almonds and sift them into a bowl. Reader Erica recommends blitzing both the icing sugar and ground almonds in the food processor to make them finer. 3. In another bowl, whisk the egg whites and a pinch of salt into soft peaks. Gradually whisk in the caster sugar until it's thick and glossy. 4. Add in desired colour / flavour (tiny amounts). 5. Fold half the icing sugar and ground almond mixture into the meringue and mix thoroughly. Add in the other half of the mixture. Use a spatula to fold together until it has thickened and becomes glossy. 6. Spoon into a piping bag. 7. Line 2 baking trays with baking paper. 8. Pipe 3cm rounds onto the baking paper then give the baking tray a little tap on the work surface. Leave to stand for 20 minutes, until they form a slight skin. 9. Bake for 15 minutes. Remove from the oven and leave to cool. 10. Whilst they are cooling you can make the filling. Beat together the butter and icing sugar, add in desired colouring / flavour (tiny amounts) and combine. 11. Sandwich the buttercream filling between two cooled macaroons and enjoy! One is never enough!