Wednesday, 30 November 2016

The Savoury Journey & Half Paste Ate

Zaaheda Amir, is a South African food connoisseur and author of two amazing Recipe Books “THE SAVOURY JOURNEY” & “HALF PAST ATE”.
“WE ALL LOVE food, there’s no two ways about it, but we also get tired of eating the same thing over
and over. My first recipe book was to be a complete meal book but I found I had so many things to share besides just the savouries, so I just completed it on savouries, and appropriately named it

“THE SAVOURY JOURNEY”.
“HALF PAST ATE” is truly a wonderful book with delicious, yet healthy foods, especially the rice dishes. The breakfast dishes I thought would be ideal for a young lady or a new bride but I never cease to be amazed, as it’s the grannys are trying them out!”


Zaaheda says her inspiration was and is her mother, who is most often spending time in the kitchen.


Her books cover recipes and non-recipe info, eg. naturopathic and hakimi info, a liver cleanse with a parasite cleanse which we don't do these days, a de-worming method, the harmfulness of soft drinks, preservatives, additives colourants are big eye openers to us as to what we are putting in our bodies. The tasty looking foods portrayed in the full colour photos which indicate they are all tried and tested. “HALF PAST ATE” has a complete separate magazine section and between the recipes she has added some light hearted food humour. Another special feature that I’ve included in HALF PAST ATE are the gluten free recipes. Zaaheda shares some of her amazing recipes with us!


Arabian Kabsa






1CHICKEN disjointed 1/3 cup ghee 1 large or medium onion sliced 1 teaspoon elachi/ cardamom powder 1 stick cinnamon 1/4 to 1/2 cup raisons 1 big tomato chopped 2 teaspoons ground garlic 2 teaspoons elachi powder 7 tablespoons tomato puree 2 teaspoons gharam masaala 3 cups brown basmati rice. 1. Braise onions in ghee for 2 minutes. 2. Add the 1 teaspoon elachi powder to onions and braise for a minute. 3. Add the rest of the ingredients besides the rice and cook on medium heat for 10-15 minutes. 4. Add 4 cups boiling water and the rice and cook for 15 minutes again before lowering the heat to no.1 and allow to steam adding more water if necessary.




Seafood Platter




500 g finely chopped prawns, Cooked with the following: 1 teaspoonful chilli powder 1 teaspoon fine salt 1 teaspoonful ground garlic 5 tablespoons tomato sauce French loaf slices buttered both sides (Unbaked, freezer suitable) Mix first five ingredients and spread over bread. 1 cup grated gouda cheese Sesame seeds for sprinkling Top with grated cheese and sesame seeds. Bake for 10 minutes in pre-heated oven on 1800C. Variation: Prawns can be used Raw, Mix with the sauce and spices and spread over over buttered bread and bake. Bake a little longer. CHICKEN WHITE CUBES CAN BE USED IN PLACE OF PRAWNS



Risosh




MOONS DOUGH:
2 cups flour 1 tablespoon ghee ½ teaspoon fine salt 2 cups boiling water 1. Add everything to boiling water & cook like pap. 2. When warm, knead, roll out thinly and cut rounds. 3. Place filling on half of round and seal well by covering with other half to make a half moon. 4. Dip in beaten egg and roll in breadcrumbs. 5. Fry in deep medium-hot oil.

RISOSH FILLING:
2 cups chopped prawns marinated with: 1 teaspoon fine salt 1 teaspoonful ground garlic 3 tablespoons fresh lemon juice 1 teaspoon ground green chillies Steam until water burns out.

CHUTNEY: ½ teaspoon salt 3 tablespoons ghee ½ cup grated tomato ¾ cup chopped onion ½ teaspoon ground garlic ½ teaspoon ground chillies 1. Braise onions in ghee until soft. 2. Add the remaining ingredients and braise well. 3. Remove from stove and add steamed prawns to it.
WHITE SAUCE:
2 tablespoons butter 1 tablespoon maziena 2 cups milk
1. Melt ghee then add maziena and braise. 2. Gradually add milk and cook until thick. 3. Add prawn mixture to this, cook few minutes, Put chopped dhania & fill.
For more info contact Zaahid@ telkomsa.net, BB Pin 23bbbe25, Whatsapp 082-393-1231

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