Food Challenge: Calamari Tubes In A Sauce With A Cheesy Salad

السلام عليكم و رحمةالله و بركاته

Hi everyone!!

As I sit here typing out this post, I’m actually reminiscing about the winter cold…
I suppose it is really true that we as humans will never be satisfied by what is, right now.

The only great thing about summer for me is the ability for me to quickly slap together a meal with minimum time in the kitchen.

This evening was no exception.

Here’s my quick and healthy recipe:

Calamari Tubes With Lemon Butter Sauce & A Cheesy Salad by Rubina Hassan.

1 packet Calamari tubes (I have a friend that sells single portion calamari tubes)
Milk, preferably full cream.
Green Masala ( a mix of garlic and green chillies ground together)
Red Chilli Flakes (optional)
Freshly Ground Pepper

Lemon Juice

When preparing calamari, take it out of the freezer about 15 minutes before cooking.
Rinse under water and drain
Put in a bowl with the rest of the ingredients, except lemon juice and butter.
Leave to marinate one side while making the salad.

Cheesy Salad:

Romano tomatoes ( small/cherry tomatoes will work)
Red onion
Mozzarella cheese
Feta cheese
Pimento Stuffed Olives

Wash veggies under running water. Rinse herbs.
Slice tomatoes in half… If it’s too big, slice into quarters. Slice onion thinly. Cut cheeses into squares. Slice cucumber into thick rounds and half them. Rough chop coriander, and tear basil leaves up. Add in olives.
Toss everything together. Serve with a creamy dressing, Knorr Creamy Italian Dressing is a great option.

Now, to finish off the calamari:

Take butter and add to a pan on medium-low heat. Melt the butter and add the calamari tubes. Cook for 2 minutes and then add in the marinade. Cook for a minute and then add in about two tablespoons of lemon juice.
Cover your pan and cook for 5 minutes.

Take out the calamari tubes and set aside. Reduce the sauce until you achieve a nice thickish consistency.
Pour over calamari tubes and serve with salad, creamy Italian dressing and crispy rolls or ciabatta slices that have been lightly toasted.

This salad is also great with a tangy yet spicy roast chicken or with my Thai Inspired Fish.


I do know that I haven’t put in measurements, the reason is that I honestly didn’t measure anything.
I just put in what I thought was enough.

My salad was enough for 4 people with generous helpings for each. The calamari was just for me as the rest of my family is a bit … Squeamish, I guess… When it comes to cooking or eating certain things…

Like sushi… And mushrooms… And crab sticks.. And … The list really goes on and I fear you’ll be bored in no time, so I’ll stop here.

In any case, the above recipe works with fish as well, white fish like hake and kingklip or line fish etc is preferable.

If you do try out any of my recipes, I’d love to have some feedback.

Until next time إنشاءالله
Bon appetite!

وعليكم السلام و رحمةالله و بركاته

My Food Challenge: Prawns

Salaam and hi everyone

It seems like ages since I’ve last blogged anything down, but here I am today..

This past week was rather awesome with only 3 working days (for me) and 5 days off because of public holidays and Easter here in South Africa.

Its also what I’ve been looking forward to so I could finally experiment and cook prawns or shrimp for the first time!

Actually I was supposed to ‘braai’ (BBQ) them but I’d forgotten to get charcoal and so settled for using the oven instead.

Both came out rather lovely!

Masala Prawns:


500g prawns (deveined)
3 tbsp masala paste (made of 4 cloves garlic, 4 red chillies, 1 tsp salt, 1 tbsp ground Cumin, 1tbsp ground Coriander, 3 tbsp lemon juice)
Zest of 1 lime
Zest of 1 lemon
Juice of a lime
Juice of a lemon
Salt to taste
4 tbsp oil
3 tbsp butter (either salted or unsalted)
Sheet of baking paper/foil

I added some chopped green pepper to this when I put it in to grill ,  totally optional.

Mix all the above together except for butter, marinate for an hour in the refrigerator, and then grill in a hot oven, after dotting prawns with butter, set to 180C with a piece of foil or baking paper on top to prevent splattering oil in your oven. Total cooking time is 20 minutes but flip the prawns/shrimp at the 10 minute mark. Use the middle rack of the oven.

PS: you can adapt the masala to your taste.

Lemon & Garlic Butter Prawns:


500g prawns (deveined)
1 large garlic clove chopped finely
Lime zest
Lemon zest
Juice of 1 lime
Juice of 1 lemon
4 Thai lime leaves, rough chop
4 tbsp oil
4 tbsp butter (either salted or unsalted)
Baking paper/foil

Marinate prawns in all the above except the butter for an hour. Dot with butter, and place baking paper/foil on top of prawns. Place in 180C oven and grill for 20 minutes.

Enjoy and do let me know how it turns out!

Posted with WordPress for BlackBerry.