Pinoffee Pie

Marhaba !!

The best part bout hosting parties at home is that I get to make new dessert every single time. Let’s face it, I have a sweet tooth and every time I come across a dessert recipe there is a need to try it. Midnight cravings can make me move out of bed and prepare a dessert at that very moment. For me anytime is dessert time. Sometimes, I end up having dessert even for breakfast. But in spite of my love for dessert, I can’t complete a bowl of sweet course in one go. Just a couple of spoons and I am done.Long ago, I came across a recipe for Banoffee Pie. Everything looked just perfect and made me drool over the picture until I realized Bananas are used. Banoffee Pie is an English dessert pie made with Bananas and I don’t like Banana or anything that has Banana. And it was to this I decided to substitute Pineapple in place of Bananas. Hence, a new dessert; Pinoffee Pie 😀 .

This is a perfect pie dessert recipe that is sure to tantalize your taste buds. Pineapple slices, sticky toffee, and creme carmel whipped cream are arranged in layers over a cookie-like crust, resulting in a dense, cool treat.

Here’s the recipe;Ingredients:
250 Grams Digestive Biscuits, crushed
100 Grams Unsalted Butter, melted
1 Can of Sweetened Condensed Milk
340 Grams Tinned Pineapple Slices
1 and 1/2 Tbsp Creme Carmel
1-1/4 cup of Whipping Cream

Method:
1)Remove the paper wrapping on the can of sweetened condensed milk and place it in a pressure cooker for 40-55mins on medium-high heat.Remove the can from the pressure cooker and allow it to cool in the refrigerator, never open this while it’s hot because it could explode, allow it to cool for several hours.
2)Preheat the oven to 350 degrees, grease a 9” pie plate or spring form pan with some non stick spray and set aside.
3)In a food processor, add crushed biscuits and butter, pulse until you have a mixture that resembles wet sand. Press it in the bottom and sides of the prepared spring form pan, pop it in the oven for about 8 minute or until lightly golden, allow to cool.
4)Once both the crust and toffee filling are cooled, pour the toffee filling evenly inside crust. Layer sliced pineapple over toffee filling. Whip the cream with vanilla and creme carmel powder and spread on top of pineapple. Sprinkle the top of the pie with roasted almonds and walnuts.
5)Pop it in the fridge for a couple hours or overnight before serving.

Ma’Salama !

Prawns Tandoori Pasta

Marhaba !!

Since I was bored eating same pasta over and over again, I decided to experiment with new taste. I was yearning for something hot and creamy. I have been making Laura Vitale’s cajun pasta for a while now. It would have been a perfect recipe to fulfill my cravings, but unfortunately I ran out of Cajun Seasoning. It was to this I decided to use Tandoori Seasoning and a whole new pasta flavor was discovered.

If the word Tandoori is making you think that this pasta requires grilling and is time taking, then let me tell you; this will be one of the easiest pasta recipes you will come across. This pasta recipe packs a ton of flavor from colorful fresh veggies and a hearty portion of Tandoori Powder. The flavor combination is just perfect, and you can make it in 30 minutes or less.

Here’s the recipe;Ingredients:
3/4 lb Medium Sized Prawns, cleaned and deveined
12 oz Pasta of your Choice
1 Red Bell Pepper, cut into strips
1 Yellow Bell Pepper, cut into strips
1 Yellow Onion, cut into half moon slices
4 Cloves of Garlic
2 Tbsp of Tandoori Powder
1 cup of Chicken Stock
1/4 cup of Heavy Cream
4 Tbsp of Unsalted Butter
Salt and Pepper, to taste

Method:
1) Fill a large pot with water, add a generous sprinkle of salt and bring to a boil.
2) Season the prawns with Tandoori Powder and set aside. In a large skillet with high sides, add 2 Tbsp of butter and allow it to melt over medium heat.
3) Add the prawns and cook them for about 4 to 5 minutes or until they develop some color on all sides, remove from the pan to a plate.
4) Add remaining butter to the skillet and add the peppers, onions, garlic. Cook the veggies for about 5 to 6 minutes or until they begin to cook down and develop some color.
5) Add the chicken stock, turn the heat down to medium low and cook for about 10 minutes or until the sauce has reduced by half. At this point, add the pasta to the boiling water and cook according to the package instructions.
6) Add the cream and season lightly with salt and pepper, add in the cooked prawns toss in the cooked pasta and cook everything together for about a minute or until the sauce thickens. Add the parsley and serve!

Note:
1)This is Laura Vitale’s cajun pasta recipe. I have used the same method and ingredients to make my Tandoori Pasta.
2)You can make chicken/vegetarian version of this pasta too.
3)By all means you can use Cajun Seasoning, if you have it in hand.

Ma’Salama !!

Shish Tawook

Marhaba !!

Initially, when you start a blog; you’re enthusiastic. You post every other day. You post recipes that you make quite often and love. You’re working on ways to make your blog grow and want people to know bout it. You’re committed to your work until there comes something in your life that takes all your time and you spend most of your time doing that thing. Slowly you tend lose interest in everything around and make you space only for that one thing. I am sure, every person has gone through this situation in their lives. The only thing I want to say is that; Do not get diverted from your goal as to whatever may come your way. Stay committed and do not let people/things break you down or move you away from your actual goal. Do not attach yourself to something/someone that will never come your way.

Coming to todays recipe. This is an easy and flavorful, low calorie, high protein- chicken on a stick . And I totally heart this recipe. There’s something bout chicken on sticks, you can’t just have one. Staying in the Middle East, Shish Tawook has been our favorite take away food. We have had Shish Tawook from more than 15 places in town. Arabic food is light, less spicy and a perfect break from heavy and spicy Indian/Pakistani food.

Here’s the recipe;Ingredients:
1 Pounds boneless, skinless chicken breast-cut into 2inch pieces
1/4 Cup Plain Yogurt
2Tbsp Olive Oil
2Tbsp Fresh Lemon Juice
2 Cloves Garlic, minced
1Tsp Tomato Pasta
1 Tablet Maggi Cube/Chicken Stock
Salt and Pepper to taste
1Tsp Oregano
1/2Tsp All Spice Powder
Wooden Skewers

Method:
1)Whisk together yogurt, oil, garlic, tomato paste, lemon juice, salt and pepper, maggi cube, oregano and all spice powder in a large mixing bowl. Add the chicken and toss to coat.
2)Transfer the chicken mixture into a large zipper bag and refrigerate for 4-5 hours or preferably overnight.
3)Preheat the grill on medium-high heat and light grease it with olive oil.
4)Thread the chicken onto the skewers.
5)Cook on preheated grill until the chicken is golden and no longer pink on the inside, bout 5 minutes each side. Serve warm with garlic sauce.

Ma’Salama !!