Lamb Ribs, my boys loved this. A delicious recipe to try this weekend

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Ingredients:

Lamb ribs 1 & 1/2 Kg (clean, wash & drain)

Olive oil 1 & 1/2 Tbs
Moroccan seasoning by Asda 54g, use 3/4 of the jar (you can use less or more, depends on how you prefer it and use any brand your prefer)

Method:

Clean the ribs, wash them and drain it.

Place in a big bowl.

Add the seasoning and oil.

Leave this to marinate for an hour if you have time.

Line two baking trays with greaseproof paper/foil. This really helps with the cleaning later, it’s really hard to wash the excess fat that come out of it once it sticks to the tray.

Evenly place the ribs on the both trays.

Bake on gas mark 6/200c on fan assisted oven.
Cook for one hour and ten minutes or longer till the ribs looks fully done. Turn the pieces around half way during the cooking time.
While cooking you can slightly lower the heat after a while so it cooks slowly then put the gas up again for the rest of the remaining time.

Once does, squeeze some lemon juice on top if you want and serve hot.

Enjoy!

Lunch from earlier today, Akhni/Mutton & Chickpeas Pilau Rice, Lentil Pakora & Lamb Samosas

. Recipe for the rice & pakora is available on my highlights, only difference is I added chickpeas after the onion was fried and I didn’t add tumeric powder when I cooked my meat, I prefer the colour to be milder.

I also cooked Chicken Alo, King Prawns & Pepper, Spiced Basa Fillet, Dhall, Peri Peri Chicken Fillets & finally Cous Cous.
I hope you all had something delicious for dinner and wishing you all a lovely week ahead. One more week to go before half term 🧡♥️🧡

Shemai/Vermicelli Bangladeshi traditional breakfast served with plain paratha or you can serve this as a dessert.

Recipe is written below.

Ingredients:
Vermicelli 150g
Ghee/Anchor butter 2 Tbs (use more if required)
Milk 5 cups (use measuring cup)
Raisins 2-3 Tbs (optional)
White sugar 1/2 a cup (use more or less )
Cardamom pods 3
Bayleaves 3
Cinnamon sticks 2

1. In a pan add the ghee, let the ghee melt.

2. Break the strands of vermicelli and add it in the pan, stir and lightly fry the vermicelli on both sides. Fry on low heat.

3. Once it’s done take it out and keep aside.

4. In the same pot or different pot add the:
Milk 5 cups
Cardamom pods 3
Bayleaves 3
Cinnamon sticks 2
Raisins (optional)

5. Bring this to boiling point on high heat, keep an eye on it.
6. Once it comes to the boiling point, put the gas down and boil this for 3-4 minutes.

7. Add the sugar 1/2 a cup (use less or more)

7. Let the sugar melt in properly.
8. Add the vermicelli in.

9. Bring this to boil again, and give this a good stir.

10. Once it come to the boiling point, put the gas down and let this cook 2-4 minutes.
11. Turn the gas off.
Serve hot, the milk evaporates quickly so add more hot boiled milk on top before serving.

#TraditionalFood #BangladeshiTraditinalBreakfast #Shemai #Dessert #Paratha #YummyFood #SalmaStepByStepRecipes #BySalmasRecipes

Healthy Pancakes

Makes: 6 servings, 2 pancakes each

Active time: 30 minutes Total: 30 minutes
Heart Health Diabetes Weight Loss Gluten Free

These healthy pancakes are made with 100
percent whole-wheat flour and get an addi-
tional fiber boost from flaxseed meal.
21/2 cups whole-wheat flour
1 cup buttermilk powder
5 tablespoons dried egg whites, such
as Just Whites
1/4 cup sugar
11/2 tablespoons baking powder
2 teaspoons baking soda
1 teaspoon salt
1 cup flaxseed meal (see Tip)
1 cup nonfat dry milk
1/2 cup wheat bran or oat bran
11/2 cups nonfat milk
1/4 cup canola oil
1 teaspoon vanilla extract

METHODS
1. Whisk flour, buttermilk powder, dried egg
whites, sugar, baking powder, baking soda
and salt in a large bowl. Stir in flaxseed meal,
dry milk and bran. (Makes 6 cups dry mix.)
2. Combine milk, oil and vanilla in a glass
measuring cup.
3. Place 2 cups pancake mix in a large bowl.
(Refrigerate the remaining pancake mix in an
airtight container for up to 1 month or freeze
for up to 3 months.) Make a well in the center
of the pancake mix. Whisk in the milk mixture
until just blended; do not overmix. (The batter
will seem quite thin, but will thicken up as it
stands.) Let stand for 5 minutes.
4. Coat a nonstick skillet or griddle with cook-
ing spray and place over medium heat. Whisk
the batter. Using 1/4 cup batter for each pan-
cake, cook pancakes until the edges are dry
and bubbles begin to form, about 2 minutes.
Turn over and cook until golden brown, about
2 minutes longer. Adjust heat as necessary
for even browning.
Per serving: 276 calories; 14 g fat (2 g sat,
7 g mono); 7 mg cholesterol; 28 g carbohy-
drate; 3g added sugars; 11 g protein; 5 g
fiber; 471 mg sodium; 395 mg potassium.
Nutrition bonus: Calcium (29% daily value).
Carbohydrate servings: 11/2
Exchanges: 2 starch, 1 very lean meat, 2 fat
(mono)
Variations:

Chocolate-Chocolate Chip Pancakes:

Fold 1/2 cup cocoa powder and 3 ounces
chocolate chips into the batter.
Blueberry: Fold 1 cup frozen blueberries into
the batter.
Banana-Nut: Fold 1 cup thinly sliced
bananas and 4 tablespoons finely chopped
toasted pecans into the batter.

Tip: You can find flaxseed meal in the
natural-foods section of large supermar-
kets. You can also start with whole flax-
seeds: Grind 2/3 cup whole flaxseeds to
yield 1 cup.

Banana-Blueberry Muffins

Makes: 12 muffins

Active time: 20 minutes Total: 1 hour

To make ahead: Wrap and store at room
temperature for up to 2 days or freeze for
up to 1 month. To defrost and heat frozen
muffins, remove plastic wrap, wrap in a
paper towel and microwave on High for
30-45 seconds.
Equipment: Muffin tin with 12 (1/2-cup) cups
Heart Health Diabetes Weight Loss Gluten Free

The slight acidity of buttermilk tenderizes and
moistens baked goods while allowing you to
cut way back on butter or oils. Here, it also
lends a slight tanginess to the winning combi-
nation of bananas and blueberries.

3/4 cup buttermilk
3/4 cup packed light brown sugar
1/4 cup canola oil
2 large eggs
1 cup mashed ripe bananas
(about 3 medium)
11/4 cups whole-wheat pastry flour
(see Tip)
1 cup all-purpose flour
11/2 teaspoons baking powder
3/4 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
11/4 cups blueberries, fresh or frozen

METHOD
1. Preheat oven to 400°F. Coat 12 (1/2-cup)
muffin cups with cooking spray or line with
paper liners.
2. Whisk buttermilk, brown sugar, oil and eggs
in a large bowl. Stir in mashed bananas.
3. Whisk whole-wheat pastry flour, all-pur-
pose flour, baking powder, cinnamon, baking
soda, salt and nutmeg in a medium bowl.
4. Fold the dry ingredients into the wet ingre-
dients and stir until just combined. Fold in
blueberries. Divide the batter among the
prepared muffin cups (they will be full).
5. Bake until the tops are golden brown and a
wooden skewer inserted in the center of a
muffin comes out clean, 20 to 25 minutes.
Cool in the pan for 10 minutes, then remove
and let cool on a wire rack for at least 5 min-
utes more before serving.
Per muffin: 232 calories; 6 g fat (1 g sat, 3 g
mono); 31 mg cholesterol; 41 g carbohy-
drate; 13 g added sugars; 4 g protein; 3 g
fiber; 248 mg sodium; 163 mg potassium.

Carbohydrate servings: 21/2
Exchanges: 1 starch, 1/2 fat, 1 carbohydrate
(other), 1 fat.

Tip: Whole-wheat pastry flour, lower in
protein than regular whole-wheat flour,
has less gluten-forming potential, making
it a better choice for tender baked goods.
You can find it in the natural-foods sec-
tion of large supermarkets and natural-
foods stores. Store in the freezer.

Quick Breakfast Taco

Makes: 1 serving
Active time: 15 minutes Total: 15 minutes

Heart Health Diabetes Weight Loss Gluten Free
A smaller cousin of the breakfast burrito, the
breakfast taco made with reduced-fat Ched-
dar and egg substitute is a satisfying and
healthy breakfast option.

2 corn tortillas
1 tablespoon salsa
2 tablespoons shredded reduced-fat
Cheddar cheese
1/2 cup liquid egg substitute, such as
Egg Beaters

METHOD
1. Top tortillas with salsa and cheese. Heat in
the microwave until the cheese is melted,
about 30 seconds.
2. Meanwhile coat a small nonstick skillet with
cooking spray. Heat over medium heat, add
egg substitute and cook, stirring, until the
eggs are cooked through, about 90 seconds.
Divide the scrambled egg between the tacos.
Per serving: 239 calories; 7 g fat (2 g sat, 2 g
mono); 4 mg cholesterol; 24 g carbohydrate;
0 g added sugars; 21 g protein; 0 g fiber; 426
mg sodium; 560 mg potassium.

Nutrition bonus: Iron (19% daily value); Zinc
(18% dv), Calcium (17% dv), Potassium
(16% dv).
Carbohydrate servings: 11/2
Exchanges: 1 starch, 2 lean meat

EatingWell Waffles

Makes: 6 servings
Active time: 40 minutes Total: 40 minutes

Heart Health Diabetes Weight Loss Gluten Free

These healthy waffles are made from a
blend of whole-wheat and “regular” all-
purpose flour plus nonfat buttermilk and
canola oil. Top with fresh berries and yo-
gurt for a satisfying start to any day.

1 cup whole-wheat flour
1 cup all-purpose flour
11/2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
2 cups nonfat buttermilk (see Tip)
1 large egg, separated
1 tablespoon canola oil
1 tablespoon vanilla extract (optional)
2 large egg whites
2 tablespoons sugar

1. Stir whole-wheat flour, all-purpose flour,
baking powder, salt and baking soda in a
large bowl. Whisk buttermilk, the egg yolk, oil
and vanilla (if using) in a separate bowl. Add
the wet ingredients to the dry ingredients and
stir with a wooden spoon just until moistened.
2. Beat the 3 egg whites in a grease-free mix-
ing bowl with an electric mixer until soft peaks
form. Add sugar and continue beating until
stiff and glossy. Whisk one-quarter of the
beaten egg whites into the batter. Fold in the
remaining beaten egg whites with a rubber
spatula.
3. Preheat a waffle iron. Brush the surface
lightly with oil. Fill the waffle iron two-thirds
full of batter. Cook until the waffles are crisp
and golden, 5 to 6 minutes. Repeat with the
remaining batter, brushing the surface with oil
before cooking each batch.
Per serving: 229 calories; 4 g fat (1 g sat,
2 g mono); 32 mg cholesterol; 39 g carbohy-
drate; 4 g added sugars; 10 g protein; 3 g
fiber; 472 mg sodium; 145 mg potassium.

Tip: No buttermilk? You can use
buttermilk powder prepared according
to package directions. Or make “sour
milk”: the ratio is 1 tablespoon lemon
juice or vinegar to 1 cup milk.