We all are inclined to enjoy a bit of junk food now and then, but in a fast-paced life in the Gulf it is all too easy to get into the habit of living on expensive takeaways. This is unhealthy and fattening. Many young professionals tell me they hardly every cook a meal because they do not have the time. But you can make a meal quicker than the time it can takes to get in the car and queue for a takeaway. Nutritionists worry about the high salt, sugar and fat content of takeaways; even if salad is included, it is usually only there as a garnish.
It is all too easy with so much fast food available to decide not to cook. But quick ready-made microwave meals can also be bland and soulless. If you can buy fast food really cheap it is because the ingredients too are just cheap and lackluster. They are over-flavored with fat and salt and who knows what else. If it is fake, give it a break.
We can easily get into the habit of grazing on sugary or salty snacks and fizzy drinks. The key solution is to know how to make homemade food fast. Knowing how to put together simple healthy meals quickly is a skill we all need.
Home cooking need not be lavish or beautiful; homemade food is simple and functional but it tastes good. Most children will say they love their mum’s cooking best. Children watching you cook are picking up life skills. There is never a good reason for having a takeaway breakfast, as a healthy breakfast can be made in minutes. A light lunch can be made in ten minutes. All it takes is a sandwich or salad or a bowl of soup with a roll. What our bodies want is simple nutrients from good quality food.
Our bodies are not looking for chemicals and preservatives found in food manufactured in a factory.
Homemade food always tastes good and is healthier.
While there are many cookery programs on television which are great entertainment the food is often produced to impress and also contains far too many ingredients not found in most home kitchens. So while we enjoy watching we don’t get around to making them ourselves.
When you cook for yourself you know what is in your food and you are eating fresh food and so are not adding preservatives additives or chemicals.
I am in favor of fresh local ingredients. Fresh local tomatoes are cheaper and taste better than those who have traveled thousands of miles. Recently on a family holiday on a Mediterranean island my children loved the taste of tomatoes ripened in the sun because they were so full of ruby red juice and tasted so sweet. Tomatoes were grown on the island and picked that morning. Many perfectly shaped tomatoes in supermarkets have traveled thousands of miles to reach the Gulf and are often picked green before they have had chance to ripen in the sun. Vegetables and fruit ripened in the sun always taste better.
Food that has traveled has usually been irradiated. Irradiation involves eradicating bacteria, mold, insects and other pests by using electrical beams or X-rays, or gamma rays, generated from the radioactive source Cobalt 60. This is done to give fruit and vegetables a long shelf life and to protect them during travel.
If you can, get up early in the morning and go to the fish market and buy a freshly caught fish and bake it in the oven with a little olive oil and lemon juice. Nothing tastes better. Serve with rice and salad. It is a traditional healthy meal. In a study conducted by Southampton University in 2008, researchers confirmed that children who regularly eat certain preservatives and additives are more at risk for attention disorders such as hyperactivity and bad behavior.
For the recipes in my column I look for healthy meals that are colorful, easy and quick to make. These recipes do not require many ingredients so most people will be able to make them. If you use fresh produce then you don’t need lots of ingredients and spices because the food has its own natural flavor. Casseroles and stews are great because they are made in one dish and all the flavors blend together. You can make enough for a few meals in one go. Recipes to look out for are ones that do not take a long time to prepare and do not contain too many ingredients.
Email me at [email protected] for 10 quick easy baked potato recipes.
Healthy recipe of the week
Amazing prawn salad for one (in 10 minutes)
Ingredients:
• 1 egg
• 1 baby lettuce, shredded
• 195 gr can sweet corn
• 1 carrot, coarsely grated
• ½ small cucumber, diced
• 100 gr cooked prawns
• 2 tbsp extra-light mayonnaise or yoghurt.
• 1 tbsp tomato ketchup
• splash Tabasco sauce
• lemon wedge, to serve
Method:
• Boil the egg in a small pan of boiling water for 8 minutes, drain and run under cold water until cool. Shell, then slice.
• Layer the salad in a bowl starting with the lettuce,
• Add the sweet corn, carrot, cucumber, egg and finish with the prawns.
• Mix the mayo and ketchup with a dash of Tabasco, then pour over the top
• Serve with a lemon wedge, or a squeeze of lemon juice
Ask Alva
I have been following your healthy eating advice and now my BMI (body mass index) is about normal. I go to the gym twice a week but I still feel sluggish. I am 17 and spend a lot of time studying. Abdullah
I would suggest you now consider a new sport rather than dieting or more gym exercise. How about badminton, five-a-side football, tennis lessons or a weekly swim? This will help you relax, keep fit and it adds zing to an all-important social life.
— Alva
Email: [email protected]
HEALTHLINES: Homemade food can be ‘fast’ too
HEALTHLINES: Homemade food can be ‘fast’ too
Where We Are Going Today: Amm Shaltat
If you are a fan of Egyptian pastries, particularly Mushaltat, then look no further than Amm Shaltat, which translates to Master of Mushaltat, for their specialization in this delectable pie.
Amm Shaltat have garnered great success since opening their first branch in Riyadh. Now with a new location on Palestine Street in Jeddah, they bring their authentic flavors closer to home.
The dish is made by layering thinly rolled dough with fresh ghee, which is then folded multiple times to create a flaky, multi-layered structure reminiscent of puff pastry. Before baking, it is brushed with ghee or butter to achieve a golden brown, crispy crust.
The traditional rural Egyptian Mushaltat pie is a beloved savory pastry known for a flavorful mixture of minced meat, sausage, mixed cheeses, vegetables and many other fillings.
Mushaltat is enjoyed as a snack, breakfast, or main dish in Egypt. It is believed to be a great source of energy because it is high in calories. Some enjoy it plain with honey and feta cheese, while others prefer sweet variations filled with cream or chocolate and topped with powdered sugar.
Many visitors indulge in the sweet Mushaltat pie which feels like being transported to the bustling streets of downtown Cairo. The sausage pies deliver the same perfect taste.
However, the restaurant should perhaps consider looking at operational efficiencies. There are seemingly too few ovens and an inadequate ordering system, which has resulted in long queues and many dissatisfied customers.
For more information, visit their Instagram page @3m.shaltat.
Recipes for success: Chef John Mark offers advice and a salmon batayaki recipe
DUBAI: Chef John Mark has worked at a number of prestigious establishments over the years, in the Maldives, Mauritius, the UAE, and India, among others. Now, he’s the chef de cuisine at Japanese restaurant Gishiki 45 in The St. Regis Red Sea Resort.
Here, Mark discusses embracing mistakes, his favorite dish to make, and the importance of a healthy working environment.
What one ingredient can instantly improve any dish?
I love the smell of garlic and the smell of onion. These two ingredients are very important in Asian cuisine; they give the dishes a nice aroma and flavor, and can enhance any dish.
When you go out to eat, do you find yourself critiquing the food?
I’m not one to criticize any chef or restaurant unless there are mistakes in the dish that I ordered. I respect chefs. I respect people who are working in the hospitality. And if I do need to say something, I make sure to say it in the right manner.
What’s the most common mistake that you find in other restaurants?
That the service team and the kitchen are at war. This is the chef’s responsibility. We need to make sure that the service team and the kitchen are one. It’s so important, because, as chefs, we cook, but the service team deal with the guests. The only thing that we want is to make the guests happy. So we need to be a team.
What’s your favorite cuisine?
Thai food. I love coconut flavors and Thai food has coconut in almost all the dishes. The flavors and the smell are rich. It makes me happy.
What’s your go-to dish if you have to cook something quickly at home?
My daughter loves to eat. I let my family try different cuisines, but she really loves pasta. So, I cook pasta for my daughter — and for my wife of course. We also have a famous dish in the Philippines called chicken adobo, and when I am home I like to cook that for my family.
What customer request most annoys you?
You cannot be annoyed at your guests as a chef. You need to be flexible. We are here, in this world, to learn, and this is a huge opportunity. I can’t just focus on one thing like a horse; I have to keep an open mind. Why not try what they ask for, if this is what they want?
What’s your favorite dish to cook and why?
It’s something we’re famous for in the Philippines. It’s very authentic, you only really see it in the villages. It’s called beggar’s chicken. It’s so delicate. It’s a long process. You need to marinate the chicken and stuff it, then you wrap it in banana leaf. Then, you put mud on it. You cook it in the mud. So, when its cooked, you need to break the mud and open it. It smells amazing.
As a head chef, what are you like?
When I started as a chef, there was a lot of tension and a lot of shouting, but I don’t think this is a good environment. I don’t want it to be quiet in my kitchen, but I don’t want tension. Of course, I can be a little strict, but I don’t want anyone to shout at my staff. I have to talk to them nicely. Shouting is not on my menu.
Chef Mark’s Salmon Batayaki recipe
INGREDIENTS:
160g salmon; 1 oyster mushroom
For the dashi water:
Mix 100ml water; 5g konbu; 2g katsuobushi
For the batayaki sauce:
Mix 2 spoons soy sauce; 20g butter; 50ml dashi water; 1 spoon yuzu juice
INSTRUCTIONS:
1. Season the salmon with salt and pepper and dust with corn flour.
2. Heat fryer to 180 celsius and fry the salmon for 2 minutes.
3. Prepare a heated non-stick pan. Heat your batayaki sauce.
4. Put your salmon and mushroom in the batayaki sauce and simmer until the sauce becomes shiny and has a buttery texture.
5. Garnish with crispy leek and serve.
Chef Igor Macchia talks Italian-infused creations, collaboration with Riyadh’s new Lavazza Coffee Design eatery
DUBAI: Italian chef Igor Macchia is excited about the opening in Riyadh of Lavazza Coffee Design, which infuses his signature dishes and brews with Middle Eastern tastes and flavors.
Having designed the menu for the establishment, which opened on May 23, Macchia is looking forward to Saudi Arabia customers experiencing his creations.
“The creative process started from a local consumer taste perspective combined with the Lavazza Italian DNA and my Michelin-star background from La Credenza Restaurant (San Maurizio Canavese, Torino, Italy),” said Macchia in an interview with Arab News.
“I’ve visited different restaurants and spots in Middle East and tasted a lot of local recipes to get inspiration for my project for Lavazza Coffee Design store. The result is a rich and tasty menu, ranging from breakfast to dinner, ideal to be paired with 1895 premium coffee, selected by Lavazza for this store in Riyadh.”
Inspired by Lavazza’s flagship stores in London and Milan, the Riyadh location boasts signature design elements, such as the iconic chandelier made up of more than 300 illuminated coffee beans and the main counter finished with exhausted coffee powder and resin for an original effect.
Additionally, the coffee experience is elevated by the introduction of Lavazza’s premium 1895 collection sourced from around the world. It consists of limited-quantity microlot coffee, specialty blends and single-origin brews.
Here, Macchia discusses his favorite dish, early mistakes and management style.
When you started out, what was the most common mistake you made?
I’ve never made a mistake. (Laughs.) I’m joking. I think my most common mistake was to try and enrich a recipe, looking for the best taste when, in the end, it’s sufficient to buy good-quality ingredients and give value to them for a ‘Wow’ effect.
What’s your top tip for amateur chefs, cooking at home?
Cooking’s all about passion. Recipes are fine, but they need a personal touch to become really wonderful dishes.
What one ingredient can instantly improve any dish?
Parmesan cheese in all kinds of forms.
When you go out to eat, do you find yourself critiquing the food? What’s the most common issue that you find in other restaurants?
When I go out for dinner, it is a moment of pure pleasure and I love enjoying it without any fussing or critiquing. The most common mistake is building a very beautiful venue, but with no soul in it. The vibe you can feel inside your preferred spot will make all the difference.
When you go out to eat, what’s your favorite cuisine/dish to order? And why?
It all depends on the mood: it can be a traditional place like an Italian trattoria as well as a fine-dining restaurant, or ethnic food which I do love.
What’s your go-to dish if you have to cook something quickly at home?
Easy and fancy at the same time: rigatoni with butter and Parmigiano Reggiano cheese, finished with a pinch of ground coffee powder.
What customer request most annoys you?
Clients are our guests: we need to listen to their requests. Maybe a suggestion from a client could one day be a new dish on the menu.
What’s your favorite dish to cook?
Risotto. No doubt about it. I spent my childhood summers in the Vercelli area, where Piedmont rice comes from. Risotto has a special place in my heart.
What’s the most difficult dish for you to get right?
I think it’s tiramisu — the iconic Italian coffee-based dessert. The way we do it, with sponge cake, instead of lady fingers biscuits, means it needs to be prepared in the right way to be light and airy. Then you finish the dish with mascarpone foam with syphon and pour the 1895 Cocoa Reloaded espresso on top. Different steps and textures for an amazing result.
As a head chef, what are you like? Do you shout a lot?
I’d say I’m a disciplinarian, but I’ve learned that motivation is key to great results. There’s no need to shout, you just need to build team spirit.
Recipe: MASCARPONE & DRIED FRUITS TOAST
1. Cut a 1cm slice of sourdough bread and gently toast it.
2. Spread generously with mascarpone cheese, add pomegranate seeds, decorate with fresh mint leaves and finish with a sweet sauce made from honey with chopped dried fruits, such as dates, and nuts, such as pistachio.
3. Serve. Ideal when paired with coffee.
Where We Are Going Today: Casa Noor
When Noora Ahmed Almubsher decided to start a home-based business, she went all in. In 2021, armed with a degree in business, she used her passion for food to fill in the gaps she found in the market. She wanted to create something innovative that reminded her of home, and thus named her entrepreneurial pursuit “Casa Noor.”
While the word “casa” translates to “home” in Spanish, a place which generates comfort, warmth and deliciousness, her products and “noor” or “light” in Arabic, are very Saudi-centric.
Based in the historic Tarout Island in Qatif in the Eastern Province, she handpicks ingredients from local farms while sprinkling in what she calls the “Noora” touch.
Her purple-hued Saudi-made sauerkraut will perk up any boring dish, offering a perky pickled pick-me-up that is both healthy for your gut and fun for your taste buds. I added it to the middle of a grilled cheese sandwich, the oozing melted sharp cheddar merged well with the sauerkraut bits that offered a fresh, tangy bite to the crunchy toast.
We also tried her pickled loumi lemons in a jar, an essential staple in Qatif. Those lemon-lime bits of citrus goodness have a distinctive taste as it requires very high temperatures and humidity to generate that signature Sharqiya flavor. They are perfect for chicken marinates, to scoop up into rice, or drizzle into tart desserts.
For the Noora Tea blend, which was curated specifically to celebrate Founding Day, Almubsher brought in ingredients from different parts of the Kingdom and combined them into one mix. She joked that it was extra personal since it shares her first name, but it is also a loving tribute to the late Princess Nourah bint Abdulrahman, whose name is proudly displayed at the front of the world’s largest woman-only university in Riyadh.
“Our goal is to demonstrate that Saudi Arabia has the capacity to produce world-class products that reflect our rich agricultural heritage,” she told Arab News. “These products are not only healthy and free from preservatives and hydrogenated oils, but they also taste good.”
“We want to convey to the world — and to our own community — that we have the resources and expertise to offer clean, sustainable, and locally-sourced food options that are accessible to everyone. This aligns perfectly with the broader objectives of Vision 2030, which aims to diversify the economy and promote local industries,” she said.
For more details and to order, visit her Instagram @casa.noor.
Where We Are Going Today: ‘Modawar’ cafeteria in Jeddah
- Modawar keeps things exciting by occasionally introducing new fillings and shapes, such as the sambusa and musakhan filling inspired by the traditional Palestinian dish
If you are in Jeddah and craving a convenient yet scrumptious breakfast, look no further than Modawar. The recently opened grab-and-go breakfast spot has come all the way from Alkhobar and promises a variety of options.
Modawar specializes in baked pastries and is modeled after a classic cafeteria. The Saudi brand lives up to its name, serving customers small circular pies loaded with a variety of contents inspired by traditional breakfast dishes.
The brand has something for everyone’s taste, including falafel with tahini, potatoes and eggplant, cheese and egg, and feta cheese with a special blend. The shakshuka pie, mixed cheese pie and chicken pie are worth trying.
But what sets the eatery apart are the diverse options for group orders. The liver and egg box, featuring eight pieces each of the two flavors, is great for sharing.
I chose a custom box of 12 pies with a combination of liver, shakshuka and egg pies. Each was bursting with flavor and the cheese melted perfectly. To top it off, every box comes with a selection of sauces, including tahini and hot sauce, along with a cup of hot karak for the perfect breakfast kick during the weekend.
Modawar keeps things exciting by occasionally introducing new fillings and shapes, such as the sambusa and musakhan filling inspired by the traditional Palestinian dish.
The outlet also offers a selection of fresh juices, including watermelon and orange, as well as iced and hot red tea.
For more information and updates, visit Instagram @modawar.sa.
