Break-fasting in Ramadan

Issue 48 September 2008

When you break your fast, break it with a date, for there is blessing in it. Breakfasting and breaking fast is the theme of this month’s food special on Ramadan. Choose from a healthy range of options for both the pre-dawn meal and the sunset snack, and absorb the benefits and the blessings of this holy month.

Suhoor

Salami and Egg Burritos

Ingredients

4 turkey salami, cut into 2cm thick slices
300g Monterey Jack cheese, grated
6 flour tortillas
2 tbsp Worcestershire sauce
5 medium eggs
1 medium onion, chopped
150g salted butter
olive oil

Method

1. Sauté the onions in a hot pan with olive oil for 2 minutes. Add the salami and Worcestershire sauce and cook for a further 4 minutes. Then remove from heat.

2. On a low heat place the butter into a pan and add all the eggs. Scramble for 4/5 minutes (depending on how you like your eggs). Remove from stove. Add the grated cheese and salami. And mix well.

3. Place your tortillas under the grill for a few minutes. Once lightly toasted divide egg mixture evenly among the tortillas, fold envelope-style and serve immediately.
Makes 6 servings.

Tres Leches Cake

Ingredients

1¼ strong flour
1 tsp baking powder
1 cup caster sugar
¼ cup vegetable oil
5 large eggs
2 tsp vanilla extract
1 ½ cup of milk
1 cup sweetened condensed milk
1 ¾ cup of Greek yoghurt
200g raspberries
4 ripe peaches
1 pinch salt

Method

1. Combine flour, baking powder and salt. Then in a separate bowl, combine the oil, sugar, and 1 teaspoon of vanilla extract. Add the eggs to the sugar mixture one at a time until well combined. Stir in the ½ cup of milk, then gently fold in the flour mixture a little at a time.

2. Pour batter into a lightly greased cake pan or baking dish and bake at 220ºC/gas mark 7 for 30–40 minutes or until it feels firm. You can also insert a knife or toothpick into the cake. If it comes out clean, the cake is done.

3. Let the cake cool down to room temperature. Turn it over onto a platter with raised edges. Pierce cake with a fork 10–20 times. Let it cool in the refrigerator for an additional 30 minutes.

4. Whisk together 1 cup milk, 1 cup sweetened condensed milk and slowly pour over cooled cake. Refrigerate for 1 hour. Occasionally, spoon the milk run-off back onto the cake.

5. In a mixing bowl, add Greek yoghurt, 1 teaspoon vanilla and 1 tablespoon of sugar. Spread mixture over the cake.

6. Garnish with fresh fruit, and serve cold.

Fruity Granola Bites

Ingredients

226g of rolled oats
184g of your own combination of chopped, fresh or
dried fruit
170g of honey
85g of chopped almonds
42g of raw sunflower seeds
42g of wheat germ
49g brown sugar
28g unsalted butter, plus butter to grease pan
2 tsp vanilla extract
pinch of salt

1. Grease a 9x9 inch glass baking dish with butter and set aside. Preheat the oven to 175ºC/gas mark 5.
 
2. Spread the oats, sunflower seeds, almonds, and wheat germ onto a half-sheet pan. Toast in oven for 15 minutes, stirring occasionally.
 
3. Combine the honey, brown sugar, butter, extract and salt in a medium saucepan and place over medium heat. Cook until the brown sugar has completely dissolved.
 
4. Once the oat mixture is done, remove it from the oven and reduce the heat to 150ºC/gas mark 2. Immediately add the oat mixture to the liquid mixture, add the dried fruit, and stir to combine.
 
5. Turn mixture out into the prepared baking dish and press down, evenly distributing the mixture in the dish and place in the oven to bake for 25 minutes.
 
6. Remove from the oven and allow to cool completely. Cut into rectangles and garnish with fruit.
 

Method

Iftar

Spiced Red Lentil Soup

Ingredients

6 Italian Roma tomatoes, cored and diced
1 large or 2 medium Yukon Gold potatoes, peeled and diced
2 medium yellow onions, chopped
1lb red lentils
4 garlic cloves, minced or puréed
4 stalks of celery, washed and sliced crossway (2cm in thickness)
2 tsp salt
1 tsp freshly ground black pepper
1 tsp ground turmeric
1 tsp ground cumin
¼ tsp ground ginger
1 tsp ground cinnamon
1 generous pinch of saffron
1 bay leaf
1 tbsp tomato paste
2 pt of water
1 cup cooked wheat berries
½ bunch coriander, washed and finely chopped
1 tbsp olive oil

Method

1. Preheat the oven to 180ºC/gas mark 4.

2. In a small bowl, soak breadcrumbs in milk. In a mixing bowl, combine the lamb, almonds, soaked breadcrumbs, onion, raisins, egg, garlic, parsley, coriander, and chilli flakes. Season lightly with salt and pepper.

3. Drizzle olive oil on the platter you will place the meatballs on and rub oil into the palm of both hands. Form meat mixture into 40 balls (roughly the size of a golf ball).

3. Heat 2 tablespoons of olive oil in a large ovenproof skillet or sauté pan. Arrange the meatballs in the pan, quickly sear meatballs over a high heat, and then place in the oven. Cook until the meatballs are well browned and firm to the touch, turning to brown all sides for 8–10 minutes.

Apricot Coins

Ingredients

115g fresh goat cheese
2 tsp milk
40 dried apricots (about 180g), preferably
Turkish
4 tbsp honey
a large bunch of fresh thyme, preferably
blossoming thyme
150g shelled pistachios

Method

1. Mix the goat cheese and milk together until smooth and creamy.

2. To assemble, spread about ½ teaspoon of cheese on each apricot. Drizzle a little honey over the cheese and top with a light sprinkling of thyme.

3. Place a pistachio on top, arrange the apricots on a platter and serve.

Eggplant with Chickpeas

Ingredients

4 eggplants
1 medium onion, sliced
2 tbsp chickpeas, from a can
2 tbsp red pepper paste
1 tbsp chopped tomatoes, from a can
60 ml extra virgin olive oil
50 ml hot water

Method

1. Remove the top and bottom end of the eggplants. Slit the exterior of the eggplant from one end to another lengthwise 4–5 times.

2. Rub lightly with olive oil and roast in a baking pan in the oven at 190ºC or gas mark 5 for approximately 40 minutes. Or, slice the eggplant into 1 centimetre thick steaks and grill until tender.

3. Cut the eggplant into chunks and set aside. Sautée the onion with olive oil until softened in a small cooking pot. Then add the rest of the ingredients, including the eggplant. Simmer uncovered until the flavours have combined.

photography: Steven Lawson

food styling: Lauren Stansbury