Found my new favourite dessert - Pistachio Tiramisu 🤩 Thanks for the inspo @KausCooks #pistachio #tiramisu #dessert

Harissa Seasoned Lasagne We had our daughter's friend round for iftar so I cooked up a twist on the classic lasagne. Apologies to all Italians watching, but this recipe is my own creation. Turned out delicious! You can use leftover Bolognese and make these mini brioche Bolognese bites. Ingredients 1kg mutton mince 3 tablespoon oil 1 medium red onion finely chopped 4 garlic cloves minced 1 red pepper finely chopped  2 teaspoon salt or to taste 1 tablespoon Italian dry mix herbs 2 teaspoon harissa seasoning  1/2 teaspoon chilli powder 2 teaspoon black pepper 2 beef stock pot cubes 2 teaspoon sugar 400g chopped tomato 400g passata 3 tablespoon tomato paste Fresh parsley Bechamel sauce 100g butter 100g plain flour 600ml milk approx 1/4 teaspoon nutmeg 1/2 teaspoon salt Other ingredients Approx 400g lasagne sheets 200g mozzarella cheese grated Instructions  1) Heat oil in a large skillet over medium heat. Sauté chopped onions until translucent, then add minced garlic and sauté until golden. 2) Add minced meat to the skillet and cook until browned, breaking it up with a spoon as it cooks. 3) Once the meat is browned, add chopped red pepper and cook for two minutes. Sprinkle in all the seasoning, then add beef stock cubes. 4) After a minute, add chopped tomato, passata, and tomato paste to the skillet. 5) Mix well to combine, then add sugar. 6) Cover with a lid and let it simmer for about 10-15 minutes to allow the flavors to meld together. Taste and adjust seasoning if needed. 7) While the meat sauce is simmering, prepare the béchamel sauce. In a large saucepan, melt butter over medium heat. Once melted, add flour and whisk continuously for 2-3 minutes to form a roux. 8) Gradually pour in milk while whisking constantly to avoid lumps. Cook the sauce, stirring frequently, until thickened and smooth, about 5-7 minutes. 9) Season the béchamel sauce with salt and ground nutmeg. Remove from heat and set aside. 10) To assemble the lasagna, spread a thin layer of the meat sauce on the bottom of a 9x11-inch baking dish. Arrange a layer of lasagna sheets over the sauce, slightly overlapping them. 11) Spread a layer of béchamel sauce over the lasagna sheets, followed by a layer of meat sauce, then grated cheese sprinkled on top. Repeat the layers, finishing with a layer of meat sauce and grated cheese on top. 12) Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes. Then, remove the foil and bake for an additional 15 minutes, or until the cheese is bubbly and golden brown. 14) Once done, remove the lasagna from the oven and let it cool for a few minutes before slicing. 15) Garnish with fresh basil leaves before serving. Enjoy your harissa seasoned lasagne with fresh béchamel sauce! #lasagne #ramadanrecipes #italian #harissa

AD Crispy Paneer Rolls Anchor Butter and Apetina asked me to come up with a recipe using their ingredients. It's a twist on Börek, using paneer and filo pastry. Ingredients 200g paneer, cut into stick shapes 12 sheets filo pastry cut in half Fresh coriander 50g melted butter (for brushing) Sesame seeds (optional, for garnish) Chopped fresh coriander for garnish Flakey salt to garnish Honey chilli sauce 1/3 cup honey 1-2 teaspoon red chilli oil Fresh coriander Instructions 1) Cut your paneer into sticks of 3 inches. 2) Preheat your oven to 200°C (390°F). 3) Cut your filo pastry sheet in half lengthwise. 4) You're going to use 2 cut sheets for every roll. Cover them with a slightly damp tea towel to prevent them from drying out. 6) Take a sheet of cut filo pastry and brush it lightly with melted butter or olive oil. Place another sheet on top and brush lightly.  7) Place a paneer stick at one end of a filo strip. Tightly fold the pastry over the paneer stick, keep rolling until you get halfway. Fold the sides in, then continue rolling until gone end. Brush done butter on top where the fold finishes. Make sure you tightly fold the sides in. 8) Place the rolled paneer stick pastry on a baking sheet lined with parchment paper. Repeat the process with the remaining filo strips and paneer sticks. 9) Brush the tops of the pastry rolls with melted ghee or butter and sprinkle with sesame seeds if desired. 10) Bake in the preheated oven for 25-30 minutes or until the rolls are golden brown and crispy. 11) While it's baking in the oven, to a saucepan heat honey, fresh coriander and red chilli oil, make sure to add some of the paste. 12) Remove the paneer rolls from the oven, drizzle with the hot honey chilli sauce, fresh coriander and flakey salt. #BalancedFasting #ButterTheFoodButterTheMood #Apetina #Paneer

AD Paneer Butter Masala Pasta 🍝 So Anchor Butter and Arla Apetina asked me to come up with a Ramadan recipe to share with all you good folks. Just remember, each step needs to be cooked correctly to get the rich creamy butter masala flavour. Enjoy! Ingredients 450g paneer cubed 350g rigatoni 2 tablespoon oil 4-6 tablespoon butter 2 red onion finely chopped 8 garlic cloves minced 3 teaspoon salt or to taste 600g chopped tomatoes 1 and half tin 2 heaped tablespoon tomato paste 4 teaspoon Kashmiri red chilli powder 3 teaspoon paprika 1/4 teaspoon turmeric powder 1 teaspoon cumin powder 1 teaspoon coriander powder 1 teaspoon garam masala 1 and half teaspoon sugar 1 cup pasta water 300ml double (heavy) cream 1 tablespoon kasuri methi (dry fenugreek leaves) Fresh coriander leaves for garnish Grated paneer to garnish Instructions 1) Heat 1 tablespoon of oil and 1 tablespoon of butter in a pan. Fry the paneer until golden on all sides. Add a sprinkle of salt. Remove and set aside. 2) Boil the pasta with a good pinch of salt, and cook to al dente according to the instructions on the packet. 3) In the same pan as you fried the paneer, add 1 tablespoon of butter. Once melted, add chopped onions. Cook until translucent, then add garlic. Saute until golden. 4) Add spices to the pan. Turn the heat to low to prevent burning. Add a splash of water to help cook the spices. 5) Incorporate chopped tomatoes, tomato paste and add sugar. Add some water to chopped tomato tin and pour the water into the sauce. Cook until the sauce thickens. 6) Add the fried paneer and dry fenugreek. Pour in the double cream and mix well. 7) Introduce two knobs of butter and stir until melted. Add the cooked pasta to the sauce. 8) Mix the pasta with the sauce, then add a cup of pasta water to achieve desired consistency. 9) Plate up the Paneer Butter Masala Pasta and garnish with grated paneer and fresh coriander. 10) Serve and enjoy your flavourful Paneer Butter Masala Pasta! Adjust spice levels and creaminess to taste. #BalancedFasting #ButterTheFoodButterTheMood #Apetina #Paneer  

#RamadanRecipe 1: Roadside Dhaba Chicken Curry This is my take on this popular curry that's served in the roadside eateries of India. My son tried it for the first time and loved it. Hope you enjoy and let me know if you make it. Ingredients 600g chicken 3 tablespoon mustard oil 2 Dry red chilli optional 1 Black cardamom 4 green cardamom 1 bayleaf 1 teaspoon cumin seed 1 cinnamon stick 4 clove 12 black peppercorns 2 small red onion sliced 2 teaspoon garlic ginger paste 4 small tomatoes pureed 1/2 teaspoon turmeric powder 1 tablespoon Kashmiri chilli powder 1 teaspoon coriander powder 1/2 teaspoon cumin powder 2 and half teaspoon salt or to taste 1/4 cup water optional 1/2 teaspoon garam masala 1 teaspoon Kasuri methi crushed Juliennes of ginger to garnish Fresh coriander Instructions 1) Heat oil in a pan, add cumin seeds, and let them splutter. Followed by the rest of the whole spices; black peppercorns, bay leaf, cinnamon stick, black cardamom and green cardamom. 2) After about 30 seconds, add chopped onions and sauté until golden brown. 3) Stir in ginger-garlic paste until fragrant, stirring until the raw smell disappears. 4) Add the ground spices coriander and salt. Cook for a couple of minutes to blend flavours. Add a splash of water to help cook the spices. 5) Add raw chicken pieces, sauté until it's browned and well-coated in the masala. 6) Stir in tomato puree, ensuring it combines with the spices and forms a rich sauce. 7) Bring the sauce to a simmer, cover the pan, and let it cook for around 20 minutes, stirring occasionally. 8) After 10 minutes, check the consistency. If needed, add 1/4 cup water to achieve your preferred thickness. 9) Add garam masala and kasuri methi, stirring well to infuse flavors. 10) Close the lid and let it cook for an additional 10 minutes or until the sauce reaches the desired consistency. 11) Garnish with fresh coriander leaves and juliennes of ginger. #dhabachicken #curry #indianfood #roadstyle #ramadan