Seviyan Kheer Fruit Custard

See related image detail. Seviyan Kheer Fruit Custard Recipe | Ramadan and Eid Recipes | Tesco ...

Looking for the ultimate creamy and fruity dessert?

This Seviyan kheer fruit custard recipe is the perfect sweet treat to serve this Ramadan. With chunks of mango, sweet grapes and crumbled biscuits, this pudding is an absolute winner.

 

This recipe requires 30 mins Preparation & Cooking time, plus 4 hrs Cooling time. Serves 6

 

Ingredients:

  • 875 ml- 1 liter goat milk
  • 1 tbsp ghee#ad
  • 75g vermicelli pasta
  • ½ tsp ground cardamom
  • ¼ tsp saffron
  • 100g granulated sugar (or to taste)
  • 1 tbsp whole almonds, roughly chopped
  • 1 tbsp cashews, roughly chopped
  • 1 tbsp raisins
  • 2 tbsp custard powder
  • 15 digestive biscuits, finely crushed
  • 80g pack pomegranate seeds?
  • 300g mango, diced
  • 150g red grapes, quartered
  • 60g pistachios, roughly chopped
  • raspberries, to serve (optional)

 

Directions:

  • Melt the ghee in a heavy saucepan over a medium heat. Add the vermicelli and cook for 2-3 mins, stirring often, until golden brown.
  • Add the cardamom, saffron and 750ml milk; stir and bring to the boil. Bubble over a medium-low heat for 8-10 mins until the vermicelli nests are cooked through, stirring often to prevent the milk from catching. Stir in the granulated sugar and cook for 2-3 mins until dissolved, then add the nuts and raisins.
  • Whisk the custard powder with 125ml milk in a small bowl until smooth. Pour into the pan, whisking constantly, and cook for 3-4 mins until it starts to thicken. Add a little more milk if it seems too thick – it should be creamy and just thick enough to coat the back of a spoon.
  • Remove from the heat and transfer to a large bowl. Leave to cool to room temperature, then cover and transfer to the fridge for at least 4 hrs.
  • Divide the crushed biscuits between 6 x 250ml tall glasses. Top with the pomegranate seeds, mango and grapes, and pour over the chilled custard. Top with pistachios and raspberries (if using) to serve.

 

Spinach & Goat’s Cheese Fatayer

Spinach And Goat’s Cheese Fatayer Recipe | Ramadan And Eid Recipes ...

Take a look at this energizing Ramadan recipe, and it might see you through the upcoming month of fasting.

Fatayer are found across the Middle East, filled with spinach, cheese and sometimes meat, and they’re not dissimilar to mini pizzas. You will find them in almost every household during Ramadan, for breaking fast.

 

This recipe requires 60 mins Preparation & Cooking time. Serves Makes 22.

 

Ingredients:

  • 65g soft goats cheese#ad
  • 3 x 145g packs pizza base mix
  • 1 tbsp olive oil
  • 1 red onion, finely diced
  • 300g baby spinach, roughly chopped
  • 2 tbsp honey
  • 2 tbsp sumac or ½ lemon, zested
  • 60g pine nuts (optional)
  • 2 tbsp balsamic vinegar
  • 1 medium egg, beaten

 

Directions:

  • Make up the pizza base mixes to pack instructions. Knead for 5 mins until smooth, then divide into 22 equal pieces (about 30g each). Shape into balls and transfer to lined baking trays. Set aside in a warm place for 10 mins.
  • Meanwhile, heat the oil in a large frying pan over a medium heat. Fry the onion for 5 mins, then add the spinach and stir to wilt. Add the remaining ingredients, apart from the cheese and egg, and stir well. Cook over a medium-high heat for 5-6 mins until most of the liquid has disappeared, then remove from the heat and set aside to cool slightly.
  • Preheat the oven to gas 6, 200°C, fan 180°C. Roll a dough ball into an oval about 10cm long, then spoon 1 tbsp filling into the centre, leaving a border around the edge. Firmly pinch together the sides at each end to create a boat shape, then transfer to a lined baking tray. Repeat with the remaining dough and filling.
  • Crumble the cheese#ad over the fatayer and brush the edges with beaten egg. Bake for 16-20 mins until golden, then serve.

 

Freezing and defrosting guidelines:

  • In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date.
  • Freeze the dough only. Not suitable for freezing once baked

 

Sesame Prawn Toast – Lunar New Year Recipe

Ken Hom sesame prawn toast recipe
Nothing beats homemade prawn toast: crispy, nutty and full of flavour. This recipe is a real crowd-pleaser – ideal to kick off a Lunar New Year feast.

This crunchy sesame prawn toast, packed full with prawn, chestnuts and minced pork these crispy bites will leave you wanting more.

 

This recipe takes 10 mins Preparation time, 20 mins Cooking time. Serves Makes 30 pieces

 

Ingredients:

For the prawn paste

  • 450g raw prawns, peeled
  • ½ x 225g tin water chestnuts, finely chopped
  • 100g minced pork
  • 1 egg white
  • ½ bunch spring onions, white parts, finely chopped
  • 1tbsp grated root ginger
  • 2tsp light soy sauce
  • 2 tsp sugar
  • 2 tsp sesame oil

 

For the toast

  • 10 thin slices slightly stale white bread
  • 3 tbsp white sesame seeds
  • 450ml groundnut or vegetable oil
  • Spicy hoisin chicken baked dumplings recipe

 

Directions:

  • Roughly chop the prawns and then mince to a paste. Put in a large bowl and combine with the pork and remaining paste ingredients.
  • To prepare the toast, remove the crusts from the bread and cut each slice into 3 rectangles. spread with a thick layer of the prawn mixture and sprinkle with sesame seeds.
  • Heat the oil in a deep-fat fryer or wok. Using a slotted spoon, carefully lower 2-3 toasts at a time, paste-side down, into the hot oil. Deep-fry for 2-3 mins, then carefully turn and fry for a further 2 mins, or until golden and cooked through. Remove with a slotted spoon and drain on kitchen paper. Repeat with the remaining toasts and serve with soy sauce to dip.