Chocolate Fudge

Ramadan Kareem to all !

The most anticipated month for Muslims all around the world has begun, and we have already seen the first third part of it. I usually take a break from blogging during Ramadan , but this year I thought of participating in Lubna and Yasmeen's Joy from fasting to feasting event . I love the idea of this event.

This recipe is a no brainer, chocolate+condensed milk+pistachios = yummy goodness, and that's really all it takes to make this rich and creamy chocolate fudge. Plus this recipe is so quick, you can make it ahead of time, its great for entertaining on days like Eid or otherwise.

Ingredients:

12 oz. 70 percent dark or semisweet chocolate, chopped
1 (14-ounce) can condensed milk
Pinch salt
1 cup shelled pistachios

Method:

Melt the chopped chocolate, condensed milk and salt in a heavy based pan on a low heat. Put the nuts into a freezer bag and bash them with a rolling pin, until broken up into both big and little pieces. Add the nuts to the melted chocolate and condensed milk and stir well to mix. Pour this mixture into a 9-inch square foil tray, smoothing the top. Let the fudge cool and then refrigerate until set. Cut them into small squares, once cut you can keep it in the freezer, this fudge does not need to be thawed before serving .

Click here for more quick and easy Iftaar inspirations.

Garlic Bread Two Ways

While shopping for the lasagna I had bought a nice bunch of basil , which ultimately was used up in a pesto. So I decide to make garlic bread sandwiches with pesto . On another occasion I had made a summer pudding for a friend and had some brioche left over , so I made garlic bread ....yes ....again ... a favourite snack of ours I thought I would serve with tea . Usually when I think brioche, I think desserts, but it worked well with this savoury, garlicky treat n was nice and crispy on the outside and very soft inside.

With all the gourmet options available for garlic bread, this recipe is pretty basic and simple. The garlic butter is the common ingredient in both the recipes , its just the topping that makes a huge difference .

For the garlic butter:

1 stick of butter, at room temperature,
1 - 2 tsp of garlic paste,
salt to taste
1 tsp. red pepper/chili flakes, or to taste.

Mix all the ingredients with a fork.

Basic Pesto recipe:

5 big handfuls basil leaves (about 2 hefty bunches)
1/2 C pine nuts or 3/4 cup walnuts
1/2 C fresh grated Parmesan or Pecorino cheese
Juice of 1 small lemon
2 cloves garlic, peeled

salt and pepper to taste
3/4 C extra-virgin olive oil

Place all ingredients with 1/2 cup of the oil in a blender and blend. Gradually drizzle in the remaining 1/4 cup of oil until pesto is thick and smooth.

This will yield about 2 cups of pesto, the left over stays well in an airtight container when refrigerated. Toss in some pasta or spread it on a sandwich or paratha for another quick fix meal.

To make the sandwiches, I apply the garlic butter to both sides of the bread , toast one side on medium heat, flip, cover the toasted side of bread (load it) with cheese (I usually use mozzarella or the cheese slices which I pulse in the food processor ), so the cheese melts as the other side gets toasted , remove from the pan , spread some ketchup or pesto or any favourite spread and enjoy . For the Pesto sandwiches I used the burger buns.

Simplest Mutton Fry

I mean it . This is probably the most simple (or simplest) recipe I have ever worked with, especially with meat. You don't even have to chop anything ... I mean how much simpler could it get. Well the garnish (some may say...) but that's optional , you don't "have" to do it ! So go ahead , try this recipe , I am sure you will love it.

Ingredients:

2 tbsp. Oil,
1 lb. lamb/goat/beef meat,
1 tsp. ginger paste,
1 tsp. garlic paste,
Salt, to taste
1/2 - 1 tsp. red chili powder, again depending on how spicy you want,
1/2 tsp black pepper powder,
Cilantro, for garnishing

Method:

Heat oil, add meat and fry till its no longer pink, add ginger , garlic pastes, salt, red chili powder, pepper powder and fry for few mins. Add enough water for the meat to cook. Cook on med- high heat till the meat is cooked and the water has evaporated. Garnish with cilantro and lemon wedges.

This is a perfect accompaniment for dal chawal. I don't make it too dry , I like to have some gravy so that it sticks to the meat.

This is my entry to Original recipe event hosted by Culinarty.