Some sweet, some spice for Iftar

T-Mag Saturday 25/May/2019 09:19 AM
By: Times News Service
Some sweet, some spice for Iftar

COFFEE BANANA BREAKFAST SMOOTHIE
This recipe is the best way to get your breakfast sorted as it has chocolate, coffee, oats and banana.
Ingredients
• 1 cup oats
• 1 and 1/2 cup milk, divided
• 1 banana, cut into chunks
• 1/4 cup plain yoghurt
• 1-1/2 tablespoons cocoa powder
• 1 tablespoon coffee powder
• 1 cup ice
Preparation
• In small bowl or jar, stir together oats and 1 cup milk. Cover and refrigerate overnight.
• In blender, combine oat mixture, remaining 1/2 cup milk, banana, yoghurt, cocoa powder and coffee powder and blend until smooth.
• Add ice and blend again until smooth. Serve cold.

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PINEAPPLE SALSA
Easy, refreshing salsa that comes together in a jiffy and is just perfect to beat the heat.
Ingredients
• 2 medium tomatoes, finely chopped
• 1 cup finely diced pineapple
• 1/2 onion, finely diced
• 1/2 cup fresh coriander leaves- finely chopped
• Juice of 1 lime
• 1 tsp ground cumin
• Salt and pepper, to taste
Preparation
• In a large bowl combine tomatoes, pineapple, onion and coriander leaves.
• Squeeze with lime juice and top with ground cumin, salt and pepper.
• Let sit for 30 minutes before serving.

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MIXED VEGETABLE FRITTATA
This is your answer to “ what to do with leftover vegetables?”A healthy preparation with the goodness of eggs and vegetables.
Ingredients
• 2 cups of mixed steamed vegetables such as corn, carrots, peas and beans (diced)
• 2 tbsp olive oil
• 1 medium onion, chopped (about 1 cup)
• 1 large clove garlic, minced
• 9 large eggs
• 2 tbsp milk
• 1/3 cup grated Parmesan cheese
• Tomatoes, about 2tbsp chopped
• Salt and freshly ground pepper to taste
Preparation
Preheat oven to 400°F.
• In a mixing bowl, whisk together eggs, milk, and Parmesan cheese. Add in tomatoes, and sprinkle with salt and pepper. Set aside.
• Sauté onions in olive oil in a skillet, until translucent, about 4-5 minutes on medium heat.
• Add garlic and cook a minute further. Add cooked/ steamed vegetables in with the onions and garlic.
• Spread out vegetable mixture evenly on bottom of skillet. Pour egg mixture over the vegetable mixture. Use a spatula to lift up the vegetable mixture along the sides of the pan to let egg mixture flow underneath.
• When the mixture is about half set, put the whole pan in the oven. Bake for 13-15 minutes, until frittata is puffy and golden. Remove from oven and let cool for several minutes.

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PESTO PASTA
This delicious recipe has pasta, pesto and a the healthy twist of steamed broccoli.
Ingredients
• 400g broccoli, cut into florets
• 350g whole wheat pasta
• 1/3 cup plain Greek yoghurt
• ½ cup grated Parmesan cheese
• 2 tablespoons olive oil
• 1 small clove garlic
• ¼ teaspoon salt
• 1/8 teaspoon black pepper
Preparation
• Bring a large pot of salted water to a boil. Add the broccoli and cook for 4-5 minutes until crisp-tender. Maintain water at a boil and use a slotted spoon to remove broccoli to a colander. Cool slightly.
• Add the pasta to the boiling water and cook according to package directions.
• Meanwhile, transfer the broccoli to the bowl of a food processor. Add the Greek yoghurt, Parmesan, olive oil, garlic, salt and pepper.
• When the pasta is cooked, reserve 1 cup of pasta cooking water and then drain. Transfer pasta back to the empty pot.
• Add ¼ cup of the pasta cooking water to the food processor.
• Process until smooth, adding more pasta water as needed.
• Stir the broccoli pesto into the pasta in the pot, adding more pasta water as needed to loosen the sauce and serve with Parmesan.

Oneza Tabish is a food blogger, consultant, and columnist based in Oman. She is also the owner of Oman’s popular Facebook group ‘What’s Cooking Oman.’