The Turquoise Scarf Recipe Collection

السلام عليكم و رحمةالله و بركاته

This page is for requesting The Turquoise Scarf Recipe Collection Cook Book. It contains all my recipes that I’ve developed.




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.

Mini Spinach Quiche by Rubina Hassan

Preheat your oven at 180C. Grease a mini muffin pan with ‘spray and cook’ or similar spray oil.

Put the following into a medium mixing bowl:

2 handfuls of cut spinach
1 cup Gouda cheese
1 round of Simonsberg herbed Feta Cheese cut into small cubes
1/4 white onion thinly sliced
3 green chillies, finely sliced
1 tsp salt , to taste
1/2 tsp coriander powder (dhana)
1/2 tsp cumin powder (jeero)
1 tsp red chilli powder
5 eggs

Mix thoroughly until everything is combined.
Fill into your muffin pan, bake for 15 – 20 minutes.
Leave to cool for a few minutes before removing from pan, place on a cooling rack or serve immediately. Store in an airtight container and refrigerate.


Thai Inspired Fish Marinade by Rubina Hassan:
1 good glug of olive oil
2 tablespoons Thai Red Curry Paste
1 teaspoon Chilli Powder
1 teaspoon Cumin
1 teaspoon Coriander (Powder)
1 teaspoon Garlic and Ginger Powder
1 teaspoon Paprika
2 tablespoons Lemon Juice
Zest of 1 Lemon
4 tablespoons Vinegar
A handful of fresh Coriander chopped roughly

Mix everything together in a bowl, dip fish in flour, than lay it down the dish with marinade and cover with the marinade completely.
Fry in a hot pan for a few minutes in each side until golden brown and fish is cooked.

Serve with Spicy Rice, Salad, Dhal & Rice, Couscous, Roasted Vegetables or Toasted Bread/Baguette Slices and lemon wedges.

Middle Eastern Steak Wrap by Rubina Hassan:

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.

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.

Steak, Gravy & Smash by Rubina Hassan:
Rump Steak 500g
Lemon Pepper 3 Tablespoons
Barbecue Spice 3 Tablespoons
Steak & Chops Spice 2 Tablespoons
Garlic 1 Heaped Teaspoon
Lemon Juice, enough to make an almost liquid paste.
Spur Durky Sauce 1 Tablespoon
Black pepper 1 Tablespoon
White Pepper 1/2 Teaspoon

Marinate steak in above spices.

In the meantime, while steak marinates, slice up a white onion.
Pour some oil into your pot and let the onion cook slowly until translucent.
Layer steak on top of the onion, pour remaining marinade over the steak.
Put some water in the mixing bowl where the steak was marinating in and pour remaining spices and water in the pot.

Allow to cook until steak is done, than remove steak from the pot and store in a microwave safe Pyrex dish with a lid or similar container.

You’ll be left with the onion sauce. Pour this into a container in which you can purée with a hand blender or in a liquidiser. Purée until smooth. You may need a little extra moisture, add some boiling water as needed.
Return to the pot on medium heat.

Take 2 tablespoons maizena/ corn flour and mix with a 1/4 cup of warm water. Add this to the simmering purée.

Boil and reduce to your liking. Remember, it will thicken on standing.

Now get your smash ready as per packet’s instruction.

*smash is hydrated potato powder which, when water is added, turns into mashed potatoes. It is available at all major retail stores such as Pick ‘n Pay, Checkers and Shoprite.

You are now ready to serve!

You could add a green salad and some lovely toasted ciabatta alongside, or any crusty bread to soak up the sauce!


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