by Naqiyah Mayat | Jul 10, 2020 | Recipes
Salmon How to order: Request between 100g to 120g portion per person. I prefer the skin on (you may request that it be removed but I like to keep it on as it acts as a barrier between the fish and the pan) – Cost factor: Salmon tends to get costly if...
by Naqiyah Mayat | Jul 10, 2020 | Recipes
Risotto Practicing mindfulness demonstrates that some things unfold in their own time; like a Risotto. It’s the one dish that can force you to slow down. – There are 2 steps to creating the perfect Risotto; the ‘sofrito’ or flavour base is the...
by Naqiyah Mayat | Jul 9, 2020 | Recipes
Raisin, Peach and Pistachio Lamb Pulao This Raisin, Peach and Pistachio Lamb Pulao is a mildly flavoured rice dish and offers an interesting contrast between sweet and savoury. #NaqiyahWinter To make: Half a cup of slivered almonds 3 tbsp pistachio, roughly chopped 1...
by Naqiyah Mayat | Jul 9, 2020 | Recipes
Prawns How to order: Small or Queen Prawns, shell removed (including head and tail). – Cost factor: Fairly inexpensive. A 500g portion of prawns feeds a family of 6 and you’re able to use left-over rice. – Tips: Marinate Prawns Cook Prawns for 2...
by Naqiyah Mayat | Jul 9, 2020 | Recipes
Pap and chops In the #NaqiyahWinter Series, I unpack some of our conscious comfort-eating foods. I use the word ‘conscious’, because comfort food always has that bad rep of being associated to ’emotional-eating’. – Psychologically, warmer...
by Naqiyah Mayat | Jul 9, 2020 | Recipes
Lamb Stew with dumplings In this Lamb stew, chunks of deboned lamb are slowly braised with thyme, onion and vegetables. After a few hours, the meat becomes tender and coated in a rich, deeply flavoured gravy. – But why stop at tender and rich? – Adding...
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