Food Challenge: Steak Wraps With A Middle Eastern Twist

Its still holiday season, and I finally have time to go in the kitchen and cook!

Also, my mom and sister are away on holiday, my little sister’s at her friend’s house and my dad went fishing, which has left me home alone to do as I please, :-).

I love experimenting with dishes, especially ones I haven’t made before.

Recently I’ve been looking at a lot of Middle Eastern recipes (and doing a fair bit of drooling while viewing the photos), which look absolutely delicious!

So this is what I did:

Please note: the quantities I made was for 2 servings.

I began with marinading a piece of rump steak, cut into strips, with:

1tsp crushed chillies (optional, I love hot and spicy food)
1tsp crushed garlic
1tsp coriander
1tsp cumin
2tbsp olive oil
Salt to taste
Pepper to taste

All mixed in a bowl and I let the steak marinade for about an hour.

I then chopped an onion and fried until semi caramelised. (You could caramelise it but I was starving and had no patience.)

I bought ready made Tortilla Wraps ( yes I know.. Its cheating but seriously, who has time to make them from scratch these days?)

I also bought a small jar of Hummus.. (Ok this I admit I have the ingredients but had never tried making it before…shall try soon, God willing.)

The steak, once marinated, was fried in the same pan as the onions for added flavour.

To assemble:

Take a tortilla,spread with hummus, add some onion, then place steak strips and a little chopped coriander (optional).
Now roll, slice and serve.

Yum! πŸ˜›

I’m guessing it could be made with some ciabatta or small french bread loaves as sandwiches. Maybe add some lettuce and tomato or cucumber slices to it. Or even grilled cherry tomatoes..
I suppose one would only be limited by the ingredients on hand, but give it your own twist if you’d like and let us all know by commenting.

Happy cooking πŸ™‚

(Apologies for the huge photo.. It just didn’t want to be resized..)

Food Challenge: Tiramisu

I LOVE Tiramisu!

The rich creaminess and the of it is just divine!

But… Yes, there’s a but… I tried to make it before and sadly, it turned out to be a dismal failure.

That was a small knock to my confidence as I usually have absolutely no problem in making anything… Especially the first time around.

However, the last time I made it, I had pretty much no understanding of the recipe as it was rather confusing I guess… But its about 2 years and I finally decided to give it another go.

Also I was really in the mood for it and hadn’t had it in a looooonnngggg time.

Soo… Here’s the recipe I used.
(Considering I’d been watching the Food Network Channel… I kinda winged it with my own version.)

Tiramisu by Rubina Hassan (suitable for lacto – ovo vegetarians)


1 tub Mascarpone Cheese (I used WoolWorths brand)
1 tub Cream Cheese (I used Philadelphia brand)
500 ml Whipping Cream (WoolWorths Ayershire brand) (did I spell that right??!)
3/4 – 1 cup icing sugar
3 tblsp Coffee (any strong coffee you have)
1/2 – 1 cup hot water
2 packs of Boudoir Biscuits (lady finger biscuits)
1 tspn Vanilla Essence
Cocoa powder, for dusting.
Strawberries, optional.


Whip the cream until it resembles fresh cream. Than add the 1 cup icing and whip until just incorporated.
In a separate bowl mix the softened cream cheese and mascarpone together and then add to the whipped cream and sugar with the vanilla essence. Mix until well incorporated. Set aside.

In another bowl, mix the coffee powder/granules with hot water. If using straight from a coffee machine, don’t dilute.

Using a serving dish of your choice, begin by briskly dipping the boudoir biscuits into the coffee, and layering it on dish, covering the bottom. Once done, put a layer of the cheese/cream on top, and then do another layer of biscuit, ending of with the cheese/cream mixture.

Dust with cocoa, and decorate with sliced strawberries if desired.

I realize that this is a rich dessert, but its quite lovely.

A great idea for a dinner or even a party would be to make small individual servings. Takes a little more time, but your guests will appreciate the final product.

The photo was taken with my phone, and it was a last minute decision to snap it. Apologies for the ‘not so attractive’ presentation but if I didn’t snap it right there and then, there would have been no photos at all, πŸ˜‰

If you try it and like it, feel free to post your comments. Would love to hear from everyone.

My Sweetcorn Bhajias (Sweetcorn Chilli Bites)

Salaam and hi everyone

Today’s post is a recipe, yay!

All thanks should go to a friend who inspired me to make these, and to the weather that was cold, dreary & rainy and leaving me with a craving for something I didn’t have in a long, long time.

Yep, its Bhajia’s. Its an Indian savoury, usually called chilli bites by non-Indians. They are found in platters served with other savouries like samoosas, patha pies or patha on puri, and mini steak or chicken pies.
(I’ll be sure to explain what patha pies and patha on puri is in another blog post.)

I love sweetcorn, I have ever since I was a little child, and I love spicy food too. This combines both.

Please remember that my measurements can be adjusted to your own taste as far as spices go. We generally eat very spicy food, and so this is actually not that spicy for us.

Sweetcorn Bhajia


1 tin of sweetcorn, either cream style or plain (I prefer plain)
2 tsp green masala (this is a blend of ginger, garlic and green chilli all ground up together)
1 tsp salt
1tsp cayenne pepper
1tsp ground coriander powder
2 tbsp fresh coriander, chopped
4 eggs, whisked
1/2 to 1 cup self raising flour
Hot oil
1 spring onion (scallion) (optional)
1 green chilli, seeded and finely sliced (optional)
A 1/4 tsp tumeric


Mix the sweetcorn, green masala, salt, cayenne, tumeric, ground coriander, fresh coriander, and eggs together. (Add optionals at this stage)
Add in the self raising flour, a little at a time until you have a nice thick batter.
It should drop off a spoon slowly, must not be runny at all.

Deep fry these by dropping spoonfuls into hot oil. When they turn a lovely golden colour, they are ready to be taken out and drained on kitchen towel/paper.

Best serve immediately, while warm.

Please note:
*very important, drain the sweetcorn thoroughly if using plain tinned sweetcorn!
*do not stand to near the stove as oil may splash if it gets too hot.
*do not add any water to the above mix.

Hope you enjoy this as much as we have!