T H E S T A R W E DA D FA DE L
T H E S T A R NJOOD A BDU L L A H
When we asked a few of our talented Goody Kitchen Stars to share their favourite recipes for Ramadan we knew that they would provide creative, delicious dishes that would be sure to impress. From Wedad Fadel’s (pictured right) delicious chicken edam with potatoes to Sama Jaad’s indulgent, ever-so-tasty cheese and spinach stuffed pasta shells, as well as Njood Abdullah’s gorgeous creamy lemon tiramisu, we hope you love
Chicken edam was one of Wedad’s favourite dishes to eat as child and it brings back very happy memories to this day. “My mother used to prepare it for me, especially during Ramadan. However, she’d get upset because I only ate the potatoes and the stock; now I prepare this dish myself and I eat it all!”
Njood from Dammam loves baking for her family and says that doing so fills her with happiness. “This lemon tiramisu recipe has a special place in my heart as I created it last Ramadan. Whenever the weather is hot, I like to prepare a cold and refreshing dish and I also love all recipes with a lemony flavour.”
“My mother used to prepare this for me, especially during Ramadan”
cook for 1 minute, then add the chilli pepper. Season with salt and pepper. 3 Add the chicken thighs and brown lightly on both sides. Stir in the tomato sauce and the garam masala. 4 Pour over enough boiling water to half cover the chicken, followed by the potato. 5 Stir well and cook for 40 minutes. Garnish with parsley and lime.
zest and juice and the vanilla. Whip until the mix is homogenous. 2 Put the whipping cream and remaining icing sugar in a second bowl. Whip until the cream is smooth and consistent. Chill in the fridge until cold, then slowly add to the cream cheese mix. 3 For the berries, put the raspberries and icing
sugar in a saucepan set over a low heat. Add the lemon juice and heat for 5 minutes until sauce- like. Leave to cool. 4 Put the jelly in another bowl and add the hot water. Stir until the jelly is completely dissolved. 5 Dip the ladyfingers in the liquid jelly mix then arrange in a layer in a rectangular tray or dish (dip the biscuits quickly before the jelly sets). 6 Add a layer of cream cheese then repeat the process, finishing with a layer of ladyfingers. 7 Spoon the berry mix on top and add a layer of plain whipped cream. 8 Garnish the dish with raspberries, lemon and mint. Chill for at least 6 hours before serving.
N J O O D ’ S R E C I P E Lemon tiramisu
W E D A D ’ S R E C I P E Chicken edam with potatoes
• 1 tbsp of lemon juice, plus zest to serve
CREAM CHEESE FILLING • 2 cups mascarpone cheese • 1 cup cream cheese • 1 cup icing sugar plus 1 tbsp • z est and juice of 1 lemon • 1 tsp vanilla extract • 1 cup whipping cream BERRY MIX • 1 cup raspberries, plus extra to serve • 2 tbsp icing sugar
LADYFINGER LAYER • ladyfinger biscuits • 1 pack lemon jelly • 2 cups hot water • 1 cup Goody Top-Whip Whipped Topping Mix • m int leaves, to serve 1 For the cheese filling, mix the mascarpone and cream cheese in a bowl, then add 1 cup icing sugar. Add the lemon
the recipes on the following pages as much as we do.
• o live oil • 1 large onion, sliced • 1 garlic clove, chopped • 1 chilli pepper, deseeded and chopped • 4 chicken thighs • 2 25g Goody Chopped Tomatoes in Tomato Sauce • 1 tsp garam masala
• 2 large potatoes, peeled and cubed • p arsley leaves and lime wedges, to garnish 1 Heat some olive oil in a large saucepan. Add the sliced onion and cook until softened. 2 Stir in the garlic and
“Whenever the weather is hot, I like to prepare a cold and refreshing dish”
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