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ROSE VANILLA CHIA PUDDING
Ingredients:
1 & 1/2 cupsfull fat milk
1/2 cup full cream
1/2 cup chia seeds
1/4 cup maple syrup
1/2 tsp rose water
1/4-1/2 tsp....ground cardamom
1/2 tsp..................vanilla extract
Optional: Rose food colouring
To serve: Edible rose petals, crushed pistachios
Method:
1. In a bowl, mix the pudding ingredients until mixed through and keep it in the fridge till it sets (approximately 2-3 hours)
2. Serve with edible rose petals and crushed pistachios
3. Chia pudding can be stored in the fridge in a airtight container for up to 4 days
MEZZE PLATTER
1 cup (250 grams) mozarella cheese balls
2 tablespoons olive oil
1 cup beetroot hummus
1 cup hummus
1 cup jalapeño labneh
1/2 cup mix of green and black olives
1 cup pickled beetroot
1 cup cherry tomatoes or sliced tomatoes
1/4 cup pickled or sliced onions (optional)
1/4 cup nuts like almonds, walnuts, pistachios (optional)
1/4 cup chilli paste
1/4 cup feta cheese mixed with herbs.
2-3 roasted red bell peppers stuffed with jalapeño labneh
3 - 4 pita bread slices
Extra olive oil, dried oregano, and freshly grated black pepper for serving
Method:
Mix the mozarella cheese balls with olive oil, oregano, and black pepper.
Arrange everything on a platter and drizzle with olive oil. Sprinkle with dried oregano and black pepper.
Heat the pita bread in a preheated oven and serve hot.
MANGO MILKSHAKE
Ingredients
2 large ripe mangoes, pureed or chopped
2 cups milk (you can use full fat or low fat, both work well)
1/2 cup ice
Sugar to taste (honey will make a good and healthy substitute)
Extra chopped mangoes and some whipped cream for garnish
Method:
Place puree/chopped mangoes, sugar, milk, and ice into a blender.
Whip till ice is crushed.
Make sure not to over-blend, you don’t want to curdle the milk.
Add some whipped cream and chopped mangoes on top before serving.
Serve chilled.
Recipes courtesy UAE-based food blogger Upasana Beg.
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