Tuna Spring Rolls (Ramadan Recipes Episode 12) Satisfy your cravings with these crispy Tuna spring rolls filled with flavorful tuna, crunchy vegetables, and aromatic spices. Perfect for a delicious snack or appetizer! Ingredients: - Tuna: 1000g (canned & drained) - Carrots: 300g (julienne cut) - Onions: 2 (medium diced) - Cabbage: 300g (julienne cut) - Lemon juice: 2 tbsp - Soy sauce: 2 tbsp - Ginger: 2-inch piece (grated) - Garlic: 5-6 cloves (grated) - Green chilies: 2 (finely chopped, optional) - Coriander: a handful (chopped) - Spices: - Curry powder: 1 tsp (optional) - Sugar: 2 tbsp - Chicken powder: 1 tbsp - Coriander powder: 1 tbsp - Cumin powder: 1 tbsp - Turmeric: 1 tsp - MSG: 1 tbsp - Red chili flakes: 1 tbsp - Black pepper powder: 2 tbsp Instructions: 1. Drain the canned tuna and sear it in a pan for a few minutes to remove excess moisture. 2. Add freshly grated ginger and garlic, and cook for another minute. 3. Mix in chicken powder, sugar, MSG, red chili flakes, black pepper, cumin, coriander powder, turmeric, and curry powder. 4. Add the julienne-cut carrots and cabbage, sauté on high heat until softened. 5. Add lemon juice and soy sauce, mix well, and remove from heat. Let it cool completely. 6. Once cooled, add diced onions, chopped coriander, and green chilies. Mix thoroughly. 7. Peel off one spring roll wrapper, keep others covered under a damp tea towel. 8. Place the wrapper smooth side down in a diamond position. Add a heaped tablespoon of filling at the bottom. 9. Roll up halfway, fold the sides in, then finish rolling. Seal with cornflour sludge or egg wash. 10. If not serving immediately, freeze the spring rolls at this point. 11. Heat oil in a wok or saucepan. Carefully place spring rolls in the hot oil and fry until deep golden. Drain on paper towels. 12. Repeat with remaining spring rolls. Serve hot with Sweet and Sour Sauce. Baking Option: - Place spring rolls on a rack over a tray. Spray generously with oil. - Bake at 200C/400F (standard) or 180C/350F (fan/convection) for 20-25 minutes until golden and crispy. No need to turn them. Enjoy your delicious Tuna spring rolls!

Chicken Bakes Puff Patties Greggs Style (Ramadan Special Episode 11) Ingredients: - 200g Chicken Breast - 2 tbsp unsalted butter - 1 cup Chicken Stock - 3 tbsp Cornflour Slurry (water & 2 tbsp cornflour) - Salt & Pepper - 1/4 cup Double Cream - 3 tbsp Cream Cheese - 1 Egg (for egg wash) Instructions: 1. Begin by cutting the chicken breast into thin strips and chopping it into small cubes. 2. Melt the butter in a pan over medium heat. 3. Add the chicken to the melted butter and cook until the color changes. 4. Pour in the chicken stock and cook the chicken until tender. Allow the liquid to almost dry up. 5. Add the cornflour slurry to thicken the gravy. 6. Once the gravy thickens, stir in the double cream. When it starts bubbling, season with salt and pepper to taste. 7. Add the cream cheese and melt it down, then turn off the heat. 8. Remove the mixture from the heat and let it cool down completely. 9. Take a 4-inch square pastry sheet and place the filling in the middle. 10. Brush the edges of the pastry sheet with the egg wash. 11. Place another pastry sheet on top and seal the edges with fork marks. 12. Make slits on the top to allow steam to escape and prevent filling leakage. 13. Place the patties on a baking tray lined with parchment paper, brush with egg wash again. 14. Bake in a preheated oven at 180°C for 20-25 minutes. 15. Once baked, remove the Chicken Bakes Puff Patties from the oven and serve hot. Note: Customize the recipe by adding your favorite herbs and spices to enhance the flavor. Enjoy the delicious Chicken Bakes Puff Patties!

Greek Lasagna (Pastitsio) Ramadan Special Episode 10 Indulge in the rich and comforting flavors of Pastitsio, the Greek version of lasagna. Layers of pasta, savory meat sauce, and creamy béchamel sauce come together to create a heavenly dish that will transport you to the Mediterranean. **INGREDIENTS:** *For the Ground Meat Sauce:* - 1 kg Ground lamb/beef/chicken - 4 tablespoons Olive Oil - 2 Medium onions, finely chopped - 3 cloves Garlic, finely chopped - 2 tbsp Tomato paste - 120 ml Beef/Chicken Stock or 3 cubes - 500 g canned chopped Tomatoes - 1 tsp Sugar - 2 Bay leaves - 1 Cinnamon Stick - 3/4 tsp Salt (to taste) - 1 tsp Black pepper - 1/2 tsp Ground cloves - 1/3 cup Parsley - A few fresh sprigs of Thyme *For the Béchamel Sauce:* - 100 g Butter - 100 g Plain flour - 1 liter Milk - Salt (to taste) - Black pepper (to taste) - 1/2 teaspoon Nutmeg - 100 g Cheddar Cheese, grated - 50 g Parmesan cheese - 2 Egg yolks *Pasta:* - 400 g Ziti lunghi - 150 g Greek Macaroni Pastitsio No2 (Bucatini) *Assembling:* - 100 g Cheddar cheese - 50 g Parmesan cheese - 2 Egg whites (remaining from yolks) **INSTRUCTIONS:** 1. In a pan, heat up olive oil, add 1 diced onion, and cook until translucent. Then add minced garlic and sauté for 1 minute. 2. Add 2 tbsp tomato paste and sauté until it darkens in color and cooks through to remove the acidic flavor. 3. Add the ground meat, break it up with a spatula, and cook until the color changes. 4. Add cinnamon stick, bay leaves, sugar, ground cloves, salt, pepper, diced carrots, and diced celery. Sauté for 4-5 minutes. 5. Then add tomato purée and chicken stock. Simmer with the lid on for 1.5 hours on low heat. 6. Remove the lid, herbs, and cinnamon stick. Add fresh parsley, thyme, and continue to reduce until the sauce is rich and thickened. 7. For the Béchamel sauce, melt butter on medium heat, add flour and whisk, then stream in milk bit-by-bit until smooth and glossy. Season with black pepper, nutmeg, and then add cheddar and Parmesan cheese. Mix until melted. Lower the heat, add 2 egg yolks, whisk vigorously, and remove from heat. 8. Parboil the pasta (ziti lunghi and Pastitsio No2 pasta) until 75% done. 9. Assemble by brushing a baking tray with oil, laying the ziti flat in 2-3 layers. Spoon over 2 whisked egg whites, cheddar cheese, and then spoon over the meat sauce. 10. Top with a layer of the thinner pasta, followed by the Béchamel sauce. Grate over more Parmesan cheese. 11. Bake in the oven at 180°C for 40 minutes or until golden. 12. Let it rest for a bit before slicing, then top with fresh parsley. Enjoy your delicious Pastitsio!

Chicken and Potato Cutlets (Ramadan Special Episode 9) Delicious and crispy Chicken and Potato Cutlets - a flavorful combination of shredded chicken, mashed potatoes, and aromatic spices, perfect for a delightful snack or appetizer! Ingredients: - 300g chicken breast, boiled & shredded - 1 white onion, for boiling the chicken - 3 cloves of garlic - 2 inches of ginger - 1 tsp black peppercorns - 3 medium potatoes, boiled and mashed - 1 red onion, finely chopped - 1/4 cup chopped coriander - 2 green chillies, chopped - 1 tsp salt (or to taste) - 1 tsp cumin powder - ⁠1 tsp coriander powder - 1 tsp red chilli flakes - 1/2 tsp black pepper powder - 1/2 tsp chaat masala - Cheese cubes for filling - 2 eggs, for coating - Breadcrumbs, for coating - Oil for frying Instructions: 1. Peel the potatoes, cut them into big chunks, boil, and set them aside to cool down. 2. Boil the chicken by adding chicken breast, white onion, ginger, garlic cloves, and black peppercorns in a pan. Boil until tender, then shred the chicken. Set aside. 3. In a mixing bowl, add the boiled and mashed potatoes. Coarsely mash them and add the shredded chicken, finely chopped onions, chopped coriander, minced green chillies, red chilli flakes, chaat masala, salt, black pepper, coriander powder, and cumin powder. Mix everything well and adjust the taste by adding more salt or spice if needed. 4. Shape round flattened patties out of the mixture. Place a cheese cube in the middle of each patty and cover it with the mixture. 5. Crack the eggs into a bowl and place breadcrumbs on another plate. 6. Dip each patty in the beaten egg, then coat it with breadcrumbs. 7. Shallow fry the coated patties on both sides until they turn golden and crispy. 8. Serve hot with your favorite dipping sauce or chutney.

Chai!!!! As you all know, I love to make tea in a glass teapot. During Ramadan, I often share my chai moments on reel. This time, I acquired the most beautiful kettle with a warmer. ( “LINK” in my bio. Originally in store £99 down to £16.99 atm) The kettle features a perfect glass build, high-quality stainless steel, and it doesn’t spill if I use the right amount of ingredients, as demonstrated in the video. And last but not least! The tea I am currently enjoying is absolutely aromatic, and I wish you all could smell it. It brews to perfection. I first tasted it at a cafe in Lisbon and had to search for it afterward. 500 ml of water 100 ml milk (You can change the quantity of water and milk according to your preference) 1 tbsp sugar 2 tbsp tea leaves