Friday, 30 May 2014

Singapore Noodles with Roasted Cauliflower

Assalamu alaikum wa rahmatullahi wa barakatuhu!

In the Name of Allah, Most Gracious, Most Merciful

On a rainy Friday in March, I fancied a stir fry for dinner. And, I came across this recipe for Singapore Noodles with Roasted Cauliflower, which used no oil whatsoever. 

Intrigued, I gave it a go. And it was so good! Noodles tossed with a medley of vegetables and chicken, spiced with curry powder and Thai 7 spice. It was so satisfying and even more so knowing that it contained no oil. This is how good food can be when it's so simple and fresh.
I hope you try out this recipe - make it your own with any seasonings you have in the cupboard. This is a great recipe for a Friday. It'll help clear out your vegetable drawer ready for the weekend shop!
P.S. If you're not a cauliflower fan, leave it out and just make the Singapore Noodles!
Noodles, previously: Chinese Chicken with Spicy NoodlesThai Noodle SoupChicken Noodle SoupChicken SizzlerChicken Chow Mein and more!

Ingredients needed include Cauliflower, Lemon Juice, Curry Powder, Salt, Black Pepper, Chicken Breast, White Cabbage, Spring Onions, Red Chillies, Thai 7 Spice, Water, Soy Sauce, Sugar and Noodles.

Bismillah, let's begin!

Preheat the oven to 180C or 160C Fan or Gas Mark 4. Line an oven tray with foil or baking paper.

Take a Cauliflower. You'll only need half and with the other half of mine, my mum made her Lamb and Cauliflower Curry.

Take your half of Cauliflower.

Slice into florets.

Place them into a bowl.

Sprinkle in 1/2 tablespoon of Curry Powder.

Season with Salt and Black Pepper, to taste.

Squeeze in the juice of 1/2 a Lemon.

Give it a good stir and then toss onto the prepped oven tray.

Arrange in to a single layer, and bake for about 30 minutes until golden brown and tender.

The key to a good stir-fry is all in the preparation. So, take 3 Red Chillies, or to taste.

Give them a fine slice.

Next, a bunch of Spring Onions.

Open them out.

And, separate the whites and greens.

Finely chop them too, keeping them both separate.

Next, roughly chop up about 200 grams of White Cabbage. Feel free to add any other veggies you want - after all, you're the one who is going to eat this!

Take 450 grams of Chicken Breast and chop into small pieces.

Pop your wok or large pan on to a high heat, and bring a pan of water to boil for the noodles.

Throw in the chicken ..

.. the cabbage ..

.. the spring onion whites ..

.. the red chilli ..

1 and 1/2 tablespoons of Curry Powder

And, because I couldn't resist, a little Thai 7 Spice, to taste.

This is my favourite seasoning but you use whatever you want!

Add a splash of Water. Season with salt and pepper, to taste.

Bring to the boil and give it a good stir. Add more water, if needed, and then cover and simmer until the chicken is fully cooked!

By now the cauliflower should be done.

And, it's time to get your noodles in (or in my case, spaghetti). Boil up 200 grams of Noodles.

Once the chicken is cooked, add in the spring onion greens ..

.. 1 tablespoon of Soy Sauce and 1/2 teaspoon of Sugar..

Give it a good stir!

Then, in goes the cauliflower.

And, the noodles.

Finally, Fresh Coriander, chopped and to taste.

A final toss! Check the seasoning and we're done!

Serve immediately and enjoy!

Full Written Recipe:

Singapore Noodles with Roasted Cauliflower

Adapted from BBC Good Food 

Ingredients – serves approx 4 people

For the Roasted Cauliflower
½ Cauliflower, cut into florets
Juice of ½ Lemon
½ tablespoon of Curry Powder
Salt and Black Pepper, to taste

For the Singapore Noodles
450 grams Chicken Breast, cut into pieces
200 grams White Cabbage, roughly chopped
Bunch of Spring Onions, whites and greens sliced separately
3 Red Chillies, sliced
1 and ½ tablespoons Curry Powder
Thai 7 Spice, to taste
Salt and Black Pepper, to taste
Water, as needed
1 tablespoon Soy Sauce
½ teaspoon Sugar
Fresh Coriander, chopped and to taste
200 grams Noodles or Spaghetti, cooked according to packet instructions


Preheat the oven to 180C or 160C Fan or Gas Mark 4. Line an oven tray with foil or baking paper.

Mix the cauliflower with the curry powder, lemon juice, salt and black pepper.

Roast for 30 minutes until tender and golden brown.

For the noodles, heat a wok or large pan on the heat.

Add in the chicken, cabbage, spring onion whites, red chillies, curry powder, Thai 7 spice, salt, black pepper and a splash of water.

Mix well and bring to the boil.

Stir fry and add water, if it becomes too dry.

Cover on a low heat and cook until the chicken is done – about 10-15 minutes.

Add in the spring onion greens, soy sauce, sugar, roasted cauliflower, cooked noodles and chopped coriander.

Toss for a few minutes until everything is well combined. Taste for seasoning.

Serve up! 

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Wednesday, 28 May 2014

Tiramisu: Halal and Egg Free!

Assalamu alaikum wa rahmatullahi wa barakatuhu!

In the Name of Allah, Most Gracious, Most Merciful

Monday was a bank holiday, and I decided to tackle a dessert that has been highly requested around here. 

Tiramisu is a coffee and cream concoction that is so quick to put together and perfect to make in advance. Layers of sponge fingers dipped in coffee, cream and chocolate - now how good does that sound?
The original recipe uses both alcohol and raw eggs but I found one that uses none! This dessert will definitely become a family favourite and convert even the non-coffee drinkers to have a taste.
Tiramisu, previously: Strawberry and Orange Summer Tiramisu

Ingredients needed to make this Tiramisu include Double Cream, Mascarpone, Caster Sugar, Sponge Fingers, Strong Coffee, Cocoa Powder and Dark Chocolate.

Bismillah, let's begin!

First, prepare the coffee. Take 300 ml of Water.

Pour into a saucepan.

And, bring to the boil.

For the coffee, take 2 tablespoons of Coffee Granules

Add to the boiling water, and stir in. Let it boil for a minute, and then take off the heat.

Allow the coffee to cool for a few minutes and then pour into a shallow dish.

Now, for the cream. Into a bowl, pour in 568 ml of Double Cream.

Then, take 250 grams of Mascarpone. You can use the lighter one too - it works just as well!

Add it to the bowl.

Along with 5 tablespoons of Caster Sugar.

Whisk everything together until thick and creamy.

Next, grab a packet of Boudoir Fingers. You'll need about 200 grams. 

These are also called sponge fingers, similar to when making trifle.

Get your coffee ..

.. and a serving dish.

Begin by dipping about half of the sponge fingers in the coffee, turning them over a few times until soaked but not soggy.

Place into the dish.

And continue with the rest of the first half.

Then, spread on about half of the cream mixture.

Grate up Dark Chocolate, to taste.

And, sprinkle it over the cream.

Dip the remaining fingers in coffee, and place on top of the cream.

Spread on the rest of the cream.

Chill the Tiramisu in the fridge for a few hours or even better, overnight.

When it's time to serve, grate over more Dark Chocolate and dust with Cocoa Powder.

And, dig in! This dessert won't last long!

Full Written Recipe:

Tiramisu: Halal and Egg Free!

Adapted from BBC Good Food 

Ingredients – serves approx 6-8 people

300 ml Water
2 tablespoons Coffee Granules
200 grams packet of Sponge/Boudoir Fingers
568 ml Double Cream
250 grams Mascarpone
5 tablespoons Caster Sugar
Dark Chocolate, grated and to taste
Cocoa Powder, to taste


Boil the water, and add in the coffee. Stir in and then pour into a shallow dish. Set aside.

Whisk the cream, mascarpone and caster sugar until creamy and the consistency of thick whipped cream.

Grate the dark chocolate.

Take a deep serving dish, and dip each sponge finger into the coffee. Turn each sponge finger over in the coffee a few times until they are soaked well but not too soggy.

Layer about half of the soaked sponge fingers, and then cover with half of the cream. Sprinkle on some dark chocolate, and continue with the rest.

Place to chill in the fridge for at least overnight. 

To serve, grate over more dark chocolate and sprinkle on cocoa powder through a sieve.

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