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Recipes are submitted by Mums in Bahrain members. Look forward to reading 10 new recipes every week! If you would like your recipe to be featured, please email us at mib@mumsinbahrain.net
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 White Bean Salad
Ingredients
White Kidney beans, soaked for a few hours and boiled – 1 cup
cherry tomatoes chopped into halves – 6-7 nos.
Red onion (small) – sliced finely
Balsamic vinegar – a little more than half a tbsp
Mint/basil/ Coriander (torn) – for garnish( optional)
Feta cheese – crumbled
Salt according to taste
Pepper according to taste
Lemon juice – just a small squirt.
Preparation
1. The boiled beans need to be rinsed to get any scum off it and they look neater this way.
2. Mix all the other vegetables with the beans.
3. Season well with salt and pepper and garnish if you want
4. drop crumbled feta pieces on the salad
5. Add balsamic vinegar and toss well.
(loosely adapted from BBC Good Food Magazine)
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SPAGHETTI VONGOLE AGLIO OLIO
Serves 4
Ingredients:
- Spaghetti (dried) 450 gr
- Fresh white clams 600 gr (scrubbed clean)
- Garlic 4 cloves (chopped)
- Extra virgin olive oil 3 tbs
- Parsley 3 tbs (chopped)
- Chili flakes 1 tsp
- White wine 100ml
- Butter unsalted 60 gr
- Salt
- Fresh ground black pepper
Cooking Method:
1. Drop the spaghetti (dried) into a large pan of boiling salted water to cook.
2. Meanwhile, clean the fresh clams properly.
3. About 5 minutes before your pasta is ready, get ready to heat the pan.
4. After the pan is hot, pour 2 tbs extra virgin olive oil into it, add garlic, 1 tbs fresh parsley, chili flakes. Stir it until fragrant and just as the garlic starts to color, add the clams and pour the white wine.
5. Put lid in to the pan, about 3-4 minutes the clams starts open, keep shuffling the pan around until all of them have opened. Get rid of any clams that haven’t opened.
6. Drain the pasta and add the spaghetti into clams along with 2 tbs fresh parsley and 1 tbs extra virgin olive oil, seasoning with salt and fresh black pepper.
7. Stir it for couple minutes to let the juices from clams is absorbed into the spaghetti, add the butter and serve immediately.
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BUTTERNUT SQUASH RISOTTO
Serves 4
Ingredients:
- Risotto (Riso Arborio) 400 gr
- Butternut squash 500 gr
- Chicken stock 1.5 ltr
- Onion 50 gr (chopped)
- Extra virgin olive oil 2 tbs
- Butter unsalted 90 gr
- Parmesan cheese grated 60 gr
- Salt
- Fresh ground black pepper
Pesto sauce:
- Fresh basil leaves 250gr
- Garlic 3 cloves
- Pine nut 3 tbs (Slightly toasted)
- Olive oil 100 ml
- Parmesan cheese grated 3 tbs
Cooking Method:
1. Pesto sauce: put basil, garlic and pine nuts in a food processor with a little salt & pepper. Work to a paste, and then add enough olive oil to produce a loose-textured puree. Remove from the food processor, pour into bowl and add parmesan on it.
2. Peel and seed the butternut squash, cut into cubes and fry in little olive oil until lightly colored. Transfer to preheat oven (180°C) for 10-12 minutes until the flesh is tender.
3. Heat the pan until medium heat, pour olive oil and add the onion to the pan. And then add the riso or rice, raise the heat and toast until the rice is shiny. Lower the heat and begin to add the chicken stock, a ladleful at a time. Stir into the rice and wait for it to become completely absorbed before you add the next one.
4. Once the rice is cooked (al dente), fold in parmesan, butter and butternut squash, seasoning with salt & pepper and cook for 2 minutes more.
5. Serve immediately on a hot plate, drizzle the pesto around the risotto.
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Eggplant Linguine (serves 4)
Submitted by Dr: Nada Jawahery
Dietitian’s tip: Preparing the marinated egg plants in advance will help you prepare future meals more quickly. All you will have to do is cook the pasta when you are ready to eat.
Ingredients:
⅔ vegetable stock
⅔ cup white wine vinegar
2 tsp balsamic vinegar
3 tbsp olive oil
Fresh oregano springs
450g eggplants, peeled and thinly sliced
400g dried ubm
Marinade:
2 tbsp extra virgin olive oil
2 garlic cloves, crushed
2 tbsp chopped fresh oregano
2 tbsp finely chopped roasted almonds
2 tbsp lime juice
Grated rind and juice of 1 orange
Salt and pepper to taste
Directions:
1- In a pan combine: vegetable stock, wine vinegar, and balsamic vinegar. Bring to a boil over low heat. Then add 1 tbsp of olive oil and the spring of oregano and simmer gently for 1 minute.
2- Remove from heat and add eggplant slices to the pan. Set aside for 10 minutes.
3- Meanwhile, make the marinade by combining all the ingredients listed in a large bowl.
4- Transfer the eggplant slices to the marinade, mixing well to coat. Cover bowl with plastic wrap and refrigerate for 12 hours.
5- Boil pasta in water for 8-10 and then drain.
6- Add eggplant slices with marinade over the pasta and 1 tbsp of olive oil.
Approximate nutritional information:
Calories: 387 protein: 12g carbohydrate: 16g sugars: 3g fat: 30g saturates: 3g
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Sweet and Sour Tuna (serves 4)
Submitted by Dr: Nada Jawahery
Dietitian’s tip: Tuna is a great source of protein, vitamin A, and selenium- nutrients that help your complexion glow.
Ingredients:
4 fresh tuna steaks (500g)
½ tsp ground black pepper
2 tbsp peanut oil
1 onion, diced
1 small red bell pepper, deseeded and slices thinly
1 garlic clove, crushed
½ cucumber, deseeded and thinly sliced
2 pineapple sliced, diced
1 tsp finely chopped finely fresh ginger root
1 tbsp brown sugar
1 tbsp cornstarch
1 ½ tbsp lime juice
1 tbsp Thai Fish Sauce
1 cup fish stock
Directions:
1- Brush tuna steaks with oil. On skillet or griddle, cook tuna steak for 8 minutes, turning them over once.
2- In another pan, heat remaining oil and cook onions, bell pepper and garlic for 3-4 minutes.
3- Remove pan from heat and add in pineapple, ginger, cucumber, sugar, fish sauce, cornstarch, lime juice, and stock. Mix well.
4- Return pan to medium heat until boiling, then cook for 1-2 minutes until thickened and clear.
5- Spoon sauce over tuna and serve.
Approximate Nutritional information
Calories: 303 protein: 31g carbohydrate: 20g fat: 12g saturates: 3g sugars: 12g
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Spinach and Tuna Omelette recipe by Ole Ole Bahrain Catering, the first authentic Spanish and Mediterranean Cuisine
The spinach and tuna omelette is an easy and very healthy recipe that
your child would benefit from. We have chosen this delicious recipe
because we know the importance of introducing healthy ingredients
to your child’s diet such as spinach and tuna for their richness in a
variety of important nutrients including vitamins, fiber, proteins and the
beneficial omega-3.
Ingredients:
250gr boiled Spinach
250gr Canned Tuna
4 medium eggs
1 clove of garlic, finely chopped
1 tablespoons olive oil
Salt and pepper to taste
Directions:
- Start by chopping up the cooked spinach that have been removed
from the water and well squeezed.
- Break the eggs into a large bowl (large enough to also take the
spinach and tuna) and gently whisk them with a fork. Just enough
to merge the whites and yolks together. Don't over do this
whisking. Add the tuna, the spinach, garlic and salt and pepper.
- Add the olive oil to the pan and turn up the heat to medium. Wait
one minute for the pan to heat then pour the bowl of mixture into
the pan. Immediately turn down the heat to the lowest setting.
- Leave the omelette to cook for about 5 minutes at the lowest heat
setting or until there is almost no liquid on the surface. Make sure
to check that the omelette is not sticking by shaking the pan every
once in a while.
- When there is almost no liquid on the surface of the omelette
turn it by putting a plate on top of the frying pan and turning it
upside down. Put the omelette back in the pan on the other side.
- To round the edges, turn the edges of the omelette inwards with a
spatula. Let the omelette cook for another 5 minutes.
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Banana Cake
(Recipe fills a 27 x 37cm pyrex roasting dish or half quantity fills a loaf tin)
Ingredients
3 cups self raising flour (I cup is the equivalent of 250 ml measuring jug filled to the 250ml line!)
2 cups demerara sugar
6 eggs
3 teaspoons of cinnamon
3 level teaspoons of baking powder (Yes! In addition to self-raising flour - double boost)
6 overripe bananas (leopard spot style)
100 ml of oil
Directions
1) Grease the pyrex dish with butter.
2) Preheat oven to 180 degrees centigrade.
3) Put all ingredients in one mixing bowl at the same time, roughly chopping the bananas.
4) Using an electric mixer beat until bananas disappear
5) Pour in dish.
6) Bake for 45 minutes in centre of the oven. (Do not be tempted to peek before then or it will sag in the middle!!)
7) Check with a toothpick- should be perfectly done, if not leave 5 minutes longer.
Cut when cooled. Should be perfect for a pack up or for breakfast. Alternatively butter icing would make a wonderful MIB mother's tea party cake :))
Note: If making the half quantity it will probably need 25 minutes to half an hour.
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Ingredients
Butter – 125 gm ( After making these loaves I feel I could lower the butter content to 115 gm)
Mixed fruit and nut like dried cranberries, golden raisins, walnuts, black raisins and chocolate buttons – 375 gm or 2 1/3 cups
Caster sugar – 150 gm or 2/3 rd cups
Eggs- 2 nos.
Buttermilk – 1/3rd cup 180 ml ( but I had to use 200ml to make the batter of pouring consistency)
Plain flour – 1/2 cup or 75 gm
Self raising flour – 3/4th cup or 110 gm
Nutella for nutella glaze (optional)
Preparation
1. Preheat the oven to 160 C- 140 C or gas mark 3 – 4
2. Grease 8 hole petite loaf pan
3. Stir in all the dry ingredients like flours, sugar, nuts & fruits & chocolate buttons in a bowl.
4. Melt the butter in a sauce pan and then crack open both the eggs and add buttermilk. Stir well.
5. Add the wet ingredients to the dry ones and combine well. Do not over work it.
6. Divide the mixture into pan holes, smooth the tops; bake about 30 minutes but it took 45 minutes for the toothpick inserted to come out clean in my case.
7. Then let the mini loaves cool in the pan after you get them out of the oven.
8. Drizzle melted nutella on top (optional)
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Blueberry cheesecake recipe submitted by The Ogranic Cafe-Seef mall
Ingredients
Graham cracker crumbs (about 16)
1/4 c. sugar
1/2 c. butter, softened
2 eggs
1/2 c. sugar
1 pkg. (8 oz.) cream cheese, softened
1 tsp. vanilla
Cinnamon
1/2 c. sugar
2 tbsp. cornstarch
1 can (15 oz.) blueberries, drained (reserve liquid)
2 tbsp. lemon juice
Sweetened whipped cream
DIRECTIONS:
Heat oven to 300 degrees. Mix crumbs, 1/4 cup sugar and the butter; press firmly and evenly in bottom of ungreased baking pan, 9 x 9 x 2 inches.
Beat eggs until thick and lemon colored; beat in 1/2 cup sugar, the cream cheese and vanilla until smooth. Pour over crumbs mixture. Bake 30 minutes. Sprinkle cinnamon on top; cool.
In saucepan, mix 1/2 cup sugar and the cornstarch. Stir in reserved blueberry liquid and lemon juice. Cook, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Remove from heat; stir in blueberries. Cool.
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Purees For Weaning (Approx 6m +)
 Banana purée
1 small ripe banana
1-2 tsps of baby rice
2 tbsps of breast milk or formula
Mash the banana well until smooth. Mix the rice and milk, and stir into the banana. Adjust the texture with milk or rice to make a runnier or firmer purée.
 Broccoli and cauliflower purée
1 large floret broccoli
1 large floret cauliflower
Steam the vegetables until they are tender. Purée in a blender or mouli and adjust the texture with boiled cooled water or baby's usual milk.
 Papaya purée
1 ripe papaya
Peel and seed the papaya, and mash to a purée with a fork. To vary add baby rice or mix with mashed banana.
 Sweet potato mash
1 sweet potato
Steam or boil the sweet potato until it is tender. Drain and mash well, adding baby's usual milk to make a suitable consistency.
 Pear and apple purée
1 ripe pear, peeled and sliced
1 apple, peeled and sliced
Place the pear and apple in a small saucepan with one tablespoon of water and cook over a low heat, stirring occasionally, until the fruit is tender. Purée in a blender or mouli.
 Lentils with butternut squash
50g split red lentils
120g butternut squash, peeled and diced
Boil the lentils in water until soft. Steam or microwave the squash until tender. Drain the lentils in a sieve. Add the squash to the sieve and place the sieve over a bowl. Using a wooden spoon press through the mixture, stir and serve.
 Avocado and kiwi purée
Half a ripe avocado
1 ripe kiwi fruit
Mash the avocado well. Peel and mash the kiwi. Push the kiwi through a sieve to remove the pips, then mix with the avocado.
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