Is it Eid holiday yet? Most of our friends are leaving the city now for staycation and roadtrips! The other day, one of our neighbor dropped by to borrow Hubby’s wah pedal for their Eid beach party in case his 535Q order from guitarcenter.com won’t make it on time. I was surprise to learn the website now ships to UAE! Way to go!!
Anyway, Hubby invited our visitor for supper. He was confident dinner is going to be awesome as aroma of baking Swiss Rolls wafts all through the kitchen. Well he was not entirely wrong because it is indeed another treat from DinnerTime! Cheesy, creamy, and meaty. It’s like the mac n’ cheese for grown ups.
I am sharing the recipe if you wish to try whip something new for the family over the Eid holidays. If Turkey ham is not available, you can easily substitute for any deli slice.
Swiss Rolls with Turkey Ham
1/2 bunch spring onions finely chopped
1 tablespoon fresh parsley
300 grams ground beef
1/2 teaspoon salt
1 pinch black pepper
75 grams shredded mild cheddar chees
50 ml milk
5 slices of your choice of ham (turkey, pork, etc.)
100 ml cooking cream
2 tablespoon ketchup
50 ml water
1. Preheat oven to 200 degrees Celsius.
2. Mix ground beef with salt, pepper, cheese, egg, milk, parsley and spring onion
2. Evenly distribute the meat mix onto the ham slices and put together to rolls. Place the rolls with the seam down in greased oven proof dish.
3. For the sauce, mix cream with ketchup and 50 ml water. Season with salt and pepper and pour half the sauce over the meat rolls. Bake in the oven for 30 minutes.
4. Baste the rolls with the remaining sauce from time to time during the cooking time.
5. Serve with side dish of boiled potatoes and steamed broccoli.
Posted in Recipes
Tagged Meat Recipe
Note: Infographic provided by Tylenol Middle East and Listerine Middle East
The holy month of Ramdan is when Muslims all over the world abstain from food, drinks and other physical needs from dawn to dusk. A time to purify the soul and refocus attention on God, and practise self-sacrifice. Fasting the holy month requires both self-discipline, devotion and a significant changes in daily routine, which can cause bad breath, migraine headaches and exhaustion, ultimately affecting their ability to carry on with their worshiping duties. Therefore, Muslims should be careful and cautious in order to make the most out of their fasting. This infographic in association with Listerine mouth wash presents 12 helpful tips to establish healthy life style habits and make the most out of the holy month of Ramadan.
(Click to enlarge)
We eat so much meat on weekends that I make it a point we go vegetarian on the first day of the week or serve a fish dish at the very least. Incidentally, the first day of the week is also the busiest time for me with laundry, cleaning, and catching up on mails having stayed away from the laptop for two days.
Hence today, I am sharing one of my to-go recipe. It is very easy and ingredients readily available in your cupboard and fridge. Uh-huh we are talking about the cream cheese here. One way or another you might have some leftover and this is one way of consuming it all without the guilt. It is quick to prepare as it is adapted from DinnerTime menu which you know by now try real hard to keep cooking time preparation in under half an hour.. You can also use white fish if salmon is not readily available. I have tried it and tastes just as good.
Salmon in Cream Cheese Soup
250 grams salmon/white fish fillet (without skin) cut in bite sized
1/2 bunch spring onions
150 grams broccoli divided into florets
6 pieces button mushrooms quartered
1 cube fish stock
75 grams cream cheese ( I use Philadelphia brand)
1 table spoon sweet chili sauce
1/2 lime cut in wedges
1/2 bunch fresh coriander
1. Remove the skin (if any) from the salmon or white fish fillet. Cut into bite size cubes.
2. Chop spring onions, divide broccoli into florets, and cut mushrooms into quarters.
3. In a saucepan, bring to boil 400 ml water and add salmon. Stir in cream cheese and sweet chili sauce and let cook for a few minutes.
4. Add spring onion, mushroom, broccoli and simmer for a minute. Add stock cubes and simmer for another 2 minutes. Season with salt, black pepper and more chili sauce if desired. Remove from heat.
5. Serve the soup warm garnished with lime wedges and chopped coriander.