Moist Roasted Lemon Chicken


 

Happy Ramadan!

Today’s recipe is very simple and DELICIOUS. The first time I tried it was in June and we just couldn’t get enough of it. It’s pretty simple too! all you need to do is to follow up the recipe below:

 

 

Ingredients:

  1. A whole chicken, cleaned, and rubbed with turmeric and flour.
  2. Lemon slices
  3. A whole potato cut in cubes
  4. salt and pepper
  5. Garlic slices
  6. Butter (optional)

 

Directions:

  1. Rub the chicken with a tiny knob of butter or olive oil from the inside and the outside and sprinkle some salt and peppet
  2. Stuff the chicken with the potato cubes, lemon slices and garlic. you can add lemon juice if you want as well.
  3. Use a roasting bag this time. it will keep the chicken moist and delicious. Close the bag tightly and put it in the oven for 45 minutes to an hour. (Heat: 175-180 C in a preheated oven)

 

 

and serve it while its still hot :)

You can substitute the lemon slices with Orange slices, add more herbs if you want, or add carrots for a sugary flavor.

 

 

 

 

 

Bon Appetit!

Basma :)

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Pesto/Sun Dried Tomatoes Pasta.



Alright!


I Apologize for the lack of posting these days, I’ve had a very hectic month with the preparation and execution of Givekuwait.com in the past 3 months (yes, I work at Wataniya :) )


I cooked 3 dishes only this month, along with the small, day to day recipes and I’ve been preparing for my cook book (fingers crossed x), and I managed to destroy yet another laptop, hence the lack of posts :)


Today’s dish is very easy. all you need is the following :


  1. A really good pesto brand, I love Marks and Spencer’s Pesto.
  2. Olive Oil and a knob of butter
  3. Sun Dried Tomatoes
  4. Linguine Pasta
  5. Garlic
  6. Salt and Pepper
  7. Parmesan Cheese
  8. Roasted Pine nuts

Directions:

  1. Cook the Pasta till it’s al dente. Not smushy, but not undercooked.. you know, just right :). then stop the cooking process by straining them with cold water. drizzle them with olive oil so they don’t stick.
  2. In a pan, heat the olive oil and butter (add as much oil as you want), then add garlic, once it’s cooked but not burned add the linguine, and add the salt and pepper and sun dried tomato slices, and keep tossing the pasta to absorb all the flavor. if you feel it’s a bit dry, add a bit of the pasta water to the mixture. some people like to add cream at this stage but I don’t.
  3. Add as much pesto as you want. if the pesto is salty, eliminate the salt part. I usually add just 2 TBS. continue mixing in low heat but don’t over do it, otherwise it will burn and be bitter.
  4. Add the pine nuts and parmesan cheese and serve while it’s hot :)



That’s it! :)


p.s, I’ll be posting illustrations if images are not available from now on :)



Bon Appetit!

Basma.

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Roasted Stuffed Turkey Breast Recipe

Ingredients:

  1. 1 Boneless Turkey Breast
  2. 2 Zucchini
  3. 1 Parsnip
  4. 1 Medium Onions
  5. 1-2 TBS Olive oil
  6. Salt, Pepper, Garlic Powder, Chili Flakes
  7. 4-5 TBS Philadelphia Herb Cheese.

Directions:

  1. I used butter ball’s turkey breast. it comes with a ready made gravy, and boneless turkey breast ready to be used. the first thing you need to do is to flatten the breast, either by butterflying the thick parts or hammering them. before that, the turkey has to be thawed properly in the fridge.
  2. In a pan, saute the onions and parsnips, add the spices and when the parsnips soften, add the zucchini.
  3. Take the mixture out of the pan and mix the herb cheese.
  4. Place the turkey on the table, just like the Nori sheets for sushi, Place the stuffings in the middle and roll it.
  5. Wrap the turkey with string so that everything stays in it’s place when being baked.
  6. Baking time: I’ll add this as soon as I’m home, But I remember having it on high heat for around 15 minutes then lowering it to 185 for an hour.

Bon appetit!

Basma.

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Grilled Fish Wrapped with Vine Leaves.

A Quick post.

I think my seafood phase is finally over. This is the last thing I tried out.

just like the grilled fish wrapped in banana leaf. vine leaves locks in the moisture and gives a really nice flavor. Very yummy :)

I know it looks weird and if you’re not the experimental type, don’t try it. but it’s really good :). You just need to unwrap the fish and eat the flesh :)

Ingredients:

  1. Sardines is my number 1 choice. If you can’t find any fresh Sardines, try any other small fish.
  2. Lemon
  3. Pa Continue reading
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Grilled Fish Wrapped in Banana Leaf

Hello! I apologize for not posting anything in the past week. Got a bit busy with work, but I cooked several dished that I’m going to post this week, so stay tuned :)

Today’s dish was the MOST DELICOUS fish I’ve ever tasted. Pretty easy to make and it cooks very fast.

I’ll walk you through the pictures now.

You need the following:

  1. Red onion
  2. Red chili flakes
  3. Lemon zest
  4. Galangal roots or Ginger
  5. Lemon Juice
  6. Lemon Grass – chop the dry white tip and throw it. then cut about 10 cm.. this is the edible part.
  7. lemon leaves
  8. Salt and Pepper

Clean the fish properly (scales, gut and gills removed)

stuff the fish’s tummy with the mixture and place some on top with slices of onion and lemon. make sure you stuff the gills as well. I added lemon grass in the tummy for extra flavor Continue reading

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Grilled Salmon and Asparagus

I’ve been craving for this dish for almost two months now. I’m glad I made it today! It was FANTASTIC

first of all, you really don’t need any sauce with the salmon. I removed it once I took this picture.. it didn’t add anything but calories :) .. the salmon alone tastes phenomenal. And about the asparagus, the white asparagus is a lot sweeter than the green asparagus.. some may like it, but I love green asparagus’s taste, so I advice you to use green asparagus… I couldn’t find any green ones today :)


Here’s how you do it:

Ingredients:

  1. Salmon fillet, leave the skin on. Make sure it has the same thickness. I removed the thinner part and grilled it separately. Every bit was cooked evenly, no raw or dry fish on my plate tonight :)
  2. Asparagus
  3. Salt and Pepper Continue reading
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