Monday, 29 July 2013

Recipe #4 A Traditional Emarati Dish LGAIMAAT

How to make
Traditional Emarati Dish 

I wanted to post a dish which is served regularly in Ramadan.
This dish is a must in every Emarati household,especially in the Holy Month of Ramadan.
So give it a try and see how you can add a middle eastern traditional dish on to your table.
  1. 1 large potato boiled ( then grind) or 3 small
  2. 1/2 cup water 1/2 cup water mix warm or Nido
  3. 1 cup flour
  4. 1 egg
  5. 1 1/2 tsp. sugar
  6. 1/2tsp. Yeast
  7. 1/2 tsp. baking powder
  8. 50 ml oil
To fry you will need :
  1. A cup of oil is needed for frying
  2. One small bowl of water.     
For syrup:
  1. 1 cup water
  2. ¾ cup sugar
  3. 1/4 lemon peeled
  4. a pinch of saffron
  1. Cut the large potato into smaller pieces and put in grinder and make into a paste .
  2. Then take half a cup of milk and half a cup of water and mix(keep aside for later,make sure the mixture is warm)
  3. Then put the potato paste on the flour in a bowl.
  4. Then place sugar,yeast baking powder, oil, egg and 1/4 cup of the (milk water mixture) all together. Then mix well
  5. Mix till a smooth batter is formed. Note: (lgaimaat mixture should be like a batter not dough)
  6. Only add milk to the mixture till the point where you can drop the batter from a spoon.
  7. Then cover with cloth and leave to rest for 2 hours the minimum is 1 hour. 
  8. Then place oil in pan and make sure it is hot before you start. 
  9. Dip a small spoon water and then take half a spoon of batter and place in the pan.
  10. Never keep lgaimaat in the oil without constant moving.
  11. When the lgaimaat turns to a golden/brown colour take  them out and leave to cool. 

Method for syrup :
  1. Place water in pan and heat ,when reaches a boil add the sugar.
  2. Mix well until sugar dissolves.
  3. Then add saffron and lemon.
  4. Leave to reduce on a slow flame. (around 20 mins)
  5. Then pour the syrup on the lgaimaat and serve.

  1. Be careful when making lgaimaat because there is AlOT of hot oil.
  2. When placing a batch of several batter balls into fire, keep on low flame.
  3. Only raise the flame when all the lgaimaat have been put in.
  4. When taking the lgaimaat out from the oil make sure you remove most of the oil.
  5. Place on kitchen roll or a large sieve to drain excess oil.

Saturday, 20 July 2013

Recipe #3 Strawberry Parfait

How to make
Strawberry Parfait

 Need something quick and easy ? Found out you have guests coming over last minute ?
 Well this is a perfect dessert and only takes 15 mins to make.
 I actually made this for our neighbours kids and they loved it .They gobbled it up in a matter of seconds.


1.     ½ cup crushed digestive biscuits
2.     1 tbsp. butter
3.     1 packet KDD cream (250ml)
4.     ½ cup sugar
5.     6-8 cut strawberries
6.     2 tbsp. Raspberry or strawberry jam

1.     First crush the digestive biscuits and mix butter (with your hand).
2.     Place the mixture at the bottom of your glass.(Press it down to make a firm base ,try to make it even from all sides)
3.     Then take a medium sized bowl and whip the cream.
4.     Gradually add sugar while whipping the cream.
5.     Then place the strawberries on the side of the glass.
6.     Then pour the cream into the glass.
7.     Place in the fridge for 10 mins. 

(If you want you can add the jam to the cream and mix)

Thursday, 18 July 2013

Recipe #2 Strawberry Shortcake

Strawberry ShortCake
( makes 8 short cakes )

Ingredients you will need

  1. ½ cup granulated sugar 
  2. 2 tbsp. Brown sugar 
  3. 1 ½ cup all purpose flour 
  4. ½ cup butter (not chilled) 
  5. 1 egg 
  6. 1 ½ tsp. baking powder 
  7. 1 tsp. vanilla essence 
  8. 1/2 cups milk 
  9. 1 carton of Whipping cream 200ml (I use AlMarai brand) 
  10. 10 large strawberries
  1. Preheat oven to 350 degrees
  2. Sift the dry ingredients flour and baking powder and keep aside
  3. In a mixing bowl, mix butter and sugar.Once combined well add egg.
  4. Then add the milk and vanilla essence.
  5. Combine the wet mixture with the dry ingredients (flour and baking powder)
  6. Line the baking tray with wax paper
  7. Then use 2 tablespoons and drop a heap of dough around the size of a big lime.
  8. Make sure you leave space between the dough around ½ an inch.
  9. Bake for 15 mins or until the dough starts to turn golden brown.
  10. While the dough is in the oven prepare the whipping cream.
  11. Put AlMarai whipping cream in a bowl and whisk until stiff peaks are formed.(you may add 2 tbsp. of sugar if you like)
  12. Once the shortcakes are ready take them out and lay them on a cooling tray.
  13. Then take each short cake and slice into half.
  14. To assemble cut the strawberries and place on the bottom half, then add whipping cream and place the top half.
  15. If not served immediately place in fridge.

Monday, 15 July 2013


( makes 12 mini cheesecake )
Ingredients for base
1.    1 cup of crushed digestive biscuits
2.   1 tbsp. cinnamon powder
3.    1 tbsp.butter ( melted )

Ingredients for filling
1.    1/2 cup granulated sugar
2.    200g of cream cheese
3.    100ml of sour cream
4.    4 tbsp of lime juice or 1 large freshly squeezed lime
5.    1 egg
6.    1tbsp.vanilla essence
7.    Pinch of salt 1/2 tsp
8.    2 tbsp. all purpose flour

Ingredients for topping
1.    200 ml of whipping cream ( I use Al Marai whipping cream for this recipe )
2.    2 tbsp of sugar
3.    Lime zest of one lime ( you can use the zest from the lime you used previously)
4.    6 almond shredding

1.    Preheat the oven to 250 degrees
2.    First crush the biscuits in a grinder until fine
3.    The mix the cinnamon powder
4.    Then mix the butter
5.    Place mixture in the mini cheesecake pan and press down firmly ( try to make it as even as possible )
6.    Bake the base for 10 mins
7.    While baking place cream cheese and sugar in a mixing bowl and mix ( till you get a creamy texture )
8.    Then add sour cream ,lime juice and vanilla essence
9.    Then add the egg 
10. Finally mix the salt and flour
11. Pour the mixture on to the base evenly ( fill the each mini cheesecake till 3/4 of the tin to avoid unevenness ,also is you pour till the top it will overflow ) 
12. Then bake for 25 mins
13. While the mini cheesecake bake you can make the filling.
14. In a small mixing bowl add whipping cream and whisk ,gradually add sugar.
15. The cream should make stiff peaks.( place in fridge for 10mins )
16. Then take the mini cheesecakes out of the pan and leave to cool on a rack ( the pan will be hot so leave to cool before you take the mini cheesecakes out )
17. To finish pipe out the cream on top of the mini cheese cake sprinkle the lime zest and almond to finish

Hello everyone,

I've been cooking for so long now, I can't even remember when I started.
A lot of my friends and lovely food lovers have asked for my recipes so they can try it at home.

I would love for you all to try out my recipes and let me know if something is not clear.

So Here Goes ...