Ramadan Recipes with Nora El Sadat

When did you discover your passion for cooking?
I discovered my passion when I was really young, I just starred at anyone cooking, feeling very curious to know how and what they're doing. I took it seriously in 2008, when I found out that most of my friends don't cook and think it's very complicated. So I started my blog, "Easy Recipes by N" and then it grew so fast. Also, Instagram made it easier for everyone.

 

Your most favorite thing about Ramadan is...
My favorite things about Ramadan are the gatherings and the good deeds.

 

Share with us the ultimate time-saving tip in the kitchen.
If you are really busy and you have to cook, then you should prepare your meal in advance. For example, get a tray and put all items/ingredients you will be using, so you wouldn't be roaming around the kitchen to get your stuff. Another very important tip, is to cut your vegetables and fruits. Also, cut your meat/chicken/fish and marinate. So when it's time to cook, you might end up cooking the whole meal in just an hour.

 

What's the one ingredient you like to add to most of your recipes?
Well, cooking cream makes miracles. I have to honest, it's not very healthy, but I try my best to get it light.

 

A cooking tip you can offer to women during Ramadan.
What you can do, is make a list for the whole week or for every three days. Get your meat/chicken washed and marinated; put in the freezer and just take it out in the morning so you can cook in the afternoon easily and quickly. As for the vegetables, you can always wash them and put them in a container that makes them last longer. You can find those in most shops now. The whole point is to be organized; you will find it way easier.

Can you share with us a recipe you love to make during Ramadan?
I'll share with you two recipes, the first is the Beef and Mushroom Spaghetti, and the second is the Croquembouche.
 

Beef and Mushroom Spaghetti Recipe

Ingredients:

- 1/2 kilo beef (sliced and marinated)
- 1/2 kilo mushrooms (washed and sliced)
- 1/2 pack spaghetti pasta (cooked according to the pack instructions)
- 1/2 kilo cooking cream
- 2 cups concentrated milk
- 4 garlic cloves (minced)
- Spices (salt/pepper/cinnamon/cumin/thyme)
 

Directions:

1. In a skillet, grill the beef with a small piece of butter. Remove when grilled well and cover to keep it moist.

2. In a saucepan, add the butter and garlic. Wait until you the garlic starts sizzling then add the cooking cream. When the cooking cream starts boiling, add the milk and the spices. Keep stirring from time to time and remove from heat when the mixture becomes a bit thick.

3. In another small saucepan, add oil, 1 garlic minced and the mushrooms together until grilled. Remove from heat.

4. in the white saucepan add pasta, beef, and mushrooms stir well until mixed together. 

Croquembouche Recipe

Ingredients:
**FOR PASTRY PUFFS
- 12 tablespoons unsalted butter
- 1/4 teaspoon salt
- 1 teaspoon sugar
- 1/2 cups all-purpose flour
- 6 large eggs

**FOR PASTRY CREAM
- 500 ml milk
- ¾ cup sugar
- 1 egg
- 3 tablespoons cornstarch
- 2 packs of vanilla powder
Or you can get a ready made custard pack, and do it as it says on the pack.

**FOR CARAMEL
- 2 cups sugar
- 2 tablespoons corn syrup
- 160 ml water
Or get a ready made Caramel sauce.

 

Directions:

1. Heat oven to 425 degrees.

2. To make the puffs: In a medium saucepan, melt butter in 1 1/2 cups of water with salt and sugar. Remove pan from heat, and then add flour. Return pan to heat and using a wooden spoon, beat vigorously for 2 to 3 minutes. Let the mixture cool slightly, and then add 5 eggs, one at a time, beating vigorously.

3. Make a glaze by beating the remaining egg with 2 teaspoons of  water, and set aside. Using a pastry bag fitted with a coupler and a 1/2-inch-wide plain tip, pipe out mounds that are 2.5 cm high and 1.5 cm in diameter on a baking paper. Brush with the egg glaze, and smooth the tops. Bake until puffed and golden, 25 to 35 minutes. Cool on racks. N.B. The puffs can be made ahead and frozen until ready to assemble.
 

4. In a saucepan, add 350 ml milk with the sugar, and heat until boiling point.  In a separate bowl, mix an egg, the vanilla, cornstarch, and 150 ml milk together. Whisk well then pour to the milk and sugar. Stir well, mixing all together until the mixture boils. Whisk until thickens, then remove from heat and leave to cool.

5. In a double boiler, or a heat-proof bowl set over simmering water, melt chocolate and espresso together until smooth. Add chocolate mixture to the pastry cream, then let it cool completely. Just before assembling the Croquembouche, fill a pastry tube fitted with a 1/4-inch-wide tip with pastry cream, insert tip into puffs, and pipe in cream to fill. You can also use Nutella.

6. Assemble the puffs in a pyramid shape and add caramel sauce or chocolate sauce, whichever you like more.