Ramadan Iftar Menu: Day 8

Cheddar Cheese Soup + White Mushroom Sauce and Chicken Pasta + Nut-filled Phyllo Pie

The Soup:

Cheddar Cheese Soup Recipe

What you will need:

2 cups of chicken or meat broth

1 Tbsp of butter

1 cup of chopped carrots

1 cup of peas

1/4 cup of chopped onions

2 Tbsp of starch

2 cups of fat free milk

2 cups of grated cheddar cheese

Salt and pepper

Steps:

1. Start by melting the butter in a medium sized pot, then fry the onions till they turn golden.

2. Add in the peas and carrots, while stirring for a few minutes then pour in the broth.

3. Bring the mixture to a boil then leave aside.

4. In another pot, mix the milk and starch thoroughly then add gradually to the soup on medium heat. Don't forget to keep stirring.

5. Once the mixture starts to thicken, toss in the cheddar cheese and mix until the cheese melts completely, then remove from over the stove.

Main Dish:

White Mushroom Sauce and Chicken Pasta Recipe

What you will need:

400 grams of pasta (spaghetti or penne)

2 slices of boneless chicken breasts (diced)

5 fresh mushrooms (chopped)

4 garlic cloves (minced)

1/2 cup of chopped colored bell peppers

2 Tbsp of corn oil

2 Tbsp of flour

2 cups of heavy cooking cream

Steps:

1. Cook the pasta as usual and set aside.

2. Bring a pot, heat the oil then add in the garlic. Stir for a few seconds then put in the flour and diced chicken.

3. Keep stirring until the chicken is half cooked, then toss in the mushrooms and mix for 5 minutes.

4. You can now add the red, yellow and green pepper along with some salt and pepper as you prefer.

5. Pour the heavy cream and stir from time to time till the mixture starts to boil.

6. Now it's time for the pasta to be mixed with the sauce. Leave it on the stove for 2 more minutes before it's ready to be served.

Dessert:

Nut-filled Phyllo Pie Recipe

What you will need:

1 pack of Phyllo dough sheets

100 grams of mixed roasted nuts (crushed)

200 grams of molten butter

250 grams of chilled condensed syrup

Steps:

1. Start by buttering a medium sized pan using the molten butter, then spread two sheets of phyllo dough. Slather some more butter then add another couple of layers of dough. Keep repeating till you finish half the amount of the phyllo dough.

2. Sprinkle the crushed nuts (a mix of walnuts, almonds, raisins, hazelnuts, etc.) evenly over the dough.

3. Use the same method in step 1 to complete the layering of the phyllo dough sheets. Don't forget to butter every two layers.

4. Cut up the Phyllo pie into average sized diamonds then put it in the oven.

5. Leave the pan for 15 - 20 minutes in the oven, it will turn a golden hue. Once the nut-filled phyllo pie is ready, pour over it the syrup and bon appetit.