Last updated on Feb 3rd, 2021 at 02:01 pm

Recipes by Marwan Al Sayed

Cheese and Tomato Puff Tart
*Serves: 2 adults and 2 to 3 kids

Ingredients

  • 1 packet ready-to-roll puff pastry
  • 60ml tomato paste
  • Cheddar cheese, sliced
  • 3 medium tomatoes, sliced
  • 15ml olive oil
  • Handful fresh basil, roughly chopped
  • Salt and pepper

Method

  1. Preheat the oven to 180°C. Roll out the puff pastry and place in a lined and greased oven tray. Spread a thin layer of tomato paste on the pastry base.
  2. Arrange the cheese slices on top of the tomato paste in a single layer and arrange the sliced tomatoes on top of the cheese in another layer. Drizzle olive oil on top and season with salt and pepper to taste.
  3. Bake for 20–25 minutes or until puff pastry starts to get slightly golden around the edges.
  4. Serve warm with fresh basil leaves sprinkled on top.

Pumpkin and Bacon Soup
*Serves 5

Ingredients

  • 250g bacon bones
  • 1 onion, sliced
  • 1 bay leaf
  • 1 garlic clove, crushed
  • 5ml whole allspice
  • 1.5 liters cold water
  • 2 medium potatoes, peeled and cubed
  • 500g pumpkin, peeled and cut into chunks
  • Salt and freshly ground black pepper, to taste
  • 2 fresh chorizo or bacon sausages

Method

  1. Put the bacon bones, onion, bay leaf, garlic and allspice into a large pot. Add the water and bring slowly to the boil, then simmer gently for one hour.
  2. Add the potato and pumpkin and simmer, uncovered, until the vegetables are soft and collapsing.
  3. Remove the bacon bones and purée the soup. Taste and adjust seasoning.
  4. Cook the sausages in a frying pan until well browned and cooked through. Cut into small pieces and divide between the bowls and ladle in the soup.

 

Tomato breadsticks
*Makes 25 to 30 sticks

Ingredients

  • 150g bread flour
  • 50g sundried tomato, finely chopped
  • 10g dry yeast
  • 5g sugar
  • 150ml warm water
  • 10ml salt

Method

  1. Add the flour and other ingredients in a large mixing bowl. Mix with your hands until the dough is soft and comes away from the sides of the bowl.
  2. Turn the dough onto a lightly floured surface and knead for about 5 minutes, adding more flour if necessary to prevent the dough from sticking. Return it to the bowl and cover with cling wrap. Leave to rise double in size at room temperature, away from any drafts. This takes about one hour.
  3. Preheat the oven to 190°C. Turn the dough onto a lightly floured surface and gently knead again. Divide into 30 small balls and roll each ball into a long, thin strip using your palms. You can cut the strips smaller if you want.
  4. Place the sticks on a greased baking tray and leave in a warm place for a further 20 minutes. Then bake for about 15–20 minutes until lightly browned. Leave to cool on a wire rack.

Chicken noodle soup
*Serves 4

Ingredients

  • 30ml cooking oil
  • 150g brown mushrooms, sliced
  • 150g fresh peas
  • 30ml soya sauce
  • 1 liter good quality chicken stock
  • 250g instant noodles
  • 250g chicken fillets, cooked and shredded
  • 150g ham, finely chopped
  • Salt and freshly ground black pepper, to taste
  • Freshly chopped coriander, to serve

Method

  1. Heat the oil in a large pot. Sauté mushrooms for one minute. Add soya sauce and stir. Add stock and bring to the boil.
  2. Drop in the peas, chicken and ham, and mix well. Taste and adjust seasoning, and add noodles.
  3. To serve, lift noodles out first and divide between bowls, then ladle in the soup. Sprinkle with the coriander and serve.

 

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