Grandeur
Beauty
DISCOVER THE MIDDLE EAST
REAL STORIES
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SPICE UP YOUR TABLE
Dazzle your guests with exotic new flavors

The world of nutrition is vast and leaves us with a large variety of wholesome, healthy dishes to choose from. Here are some winners from two cookbooks by renowned chefs and nutritionists: Karimah Bint Dawood’s Heavenly Bites, known for its Middle Eastern recipes, and Elizabeth Vierck and Lucy Beale’s The Complete Idiot’s Guide to Anti-Inflammation Cookbook.

Spices

Mixed Spice

1 tbsp cinnamon, ground
1 tsp coriander, ground
1 tsp nutmeg, ground
1/2 tsp ginger, ground
1/4 tsp allspice, ground
1/4 tsp cloves, ground

Grind the whole spices in a mortar and pestle or spice grinder.
Add the spices to a bowl.
Mix all the ingredients together.
Place into an airtight storage container.
You should aim to use up the mixed spice within two months.

 

Apple Pie

 

Ginger

Lazy Days Apple Pie

A popular dessert that has been around since the Middle Ages. Apple pie is still everybody’s favorite, especially when topped by vanilla ice cream. Leave your cookbook on the shelf and own the secret of Karimah’s recipe!
Serves 4-6

eggs2 cups plain whole meal flour
1 tablespoon castor (superfine) sugar
1 teaspoon powdered ginger
1 teaspoon ground cinnamon
1 teaspoon mixed spice
1 pinch nutmeg
2⁄3 cup margarine
1 large egg, separated white and yolk
2 cups cooking apples
2 tablespoons lemon juice
2⁄3 cup raisins or sultanas
1⁄2 cup demerara or other coarse
light brown sugar
1⁄4 cup sliced almonds (optional)

Preheat oven to 400 F.

Using a little of the margarine, grease a flat baking tray big enough to take a 12” circle of pastry. Add the rest of the margarine to the flour and mix with your fingertips until it looks like crumbs. Add the egg yolk and a little water to bind the pastry together into a ball of dough. Sprinkle more flour on to your work surface and knead pastry for a few minutes. With a rolling pin, roll the ball out flat until it forms a 12” circle. It doesn’t have to be a perfect round. Carefully lift and place on the baking tray.

Into a big bowl, place the washed, chopped and cored apples. Pour lemon juice over the apple pieces to stop them from going brown. Add the spices–ginger, cinnamon, nutmeg, and toss them into the apples. Then add the raisins and toss again to make sure that everything is evenly mixed. Add half of the sugar to the mix and set the other half aside.

Pour the apple mix into the center of your pastry ring, leaving a 4” border of pastry around the edges. Fold up the edges of the pastry with your hands to cover the fruits, gently scrunching and pleating the pastry together. It’s meant to look very rustic, not perfect. Make sure you leave a hole in the top for any steam to escape. Brush the remaining egg white over the pie and sprinkle with remaining sugar. Add the almonds if you like. Cover the hole lightly with aluminum foil and place in the oven. Cook for 30-35 minutes until the pastry is golden brown. Serve with custard, cream or ice cream.

 

 

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