Meringue recipes

Date-and-pistachio torte

1 hour

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Flourless dark chocolate cake

45 minutes

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Banana yoghurt soft serve

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Easy flatbreads

30 minutes

Nut recipes

Steak with cashew nut cream

20 minutes

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Caramel iced coffee

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Pumpkin-and-spelt salad

30 minutes

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Herb-crusted lamb rack

30 minutes

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Breakfast recipes

Date smoothie for Suhoor

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Lentil-and-butternut soup

35 minutes

Eid recipes

Eid milk

3-4 hours

Eid milk

By Mohamed Mohidien

Serves 10- 12

Difficulty Easy

Prep Time 10 minutes

Cooking Time 3-4 hours

Ingredients

1 T Taystee Wheat
1 1/2 T vermicelli
2 litres full cream milk
1 x 380 ml can evaporated milk
150 g sugar (or 100 g sugar and 1/4 tin condensed milk)
1 pinch salt
1/2 t ground cardamon
1/4 cup flaked almonds and slivered pistachios
1 pinch saffron

Method

1. Braise the Taystee Wheat and vermicelli in a pan over a low heat until light brown. Add the milks, sugar, salt and cardamom and cook for 3–4 hours over a low heat, stirring occasionally.

2. Add the nuts and cook for a further hour. Lastly, add the saffron and switch off the stove.

Cook’s note: The trick with this is to cook it low and slow to prevent the milk from scalding.

Find more Ramadan and Eid recipes here.

Spinach lasagne

Beef rendang potjie

Amasi cheese

Date-and-pistachio torte

Flourless dark chocolate cake

Banana yoghurt soft serve

Easy flatbreads

Steak with cashew nut cream

Caramel iced coffee

Pumpkin-and-spelt salad

Herb-crusted lamb rack

Overnight oats for Suhoor

Date smoothie for Suhoor

Lentil-and-butternut soup

Eid milk

Eid milk

Ingredients

Method