HILLINGDON

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H i l l i n g d o n W o m e n ' s

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R e c i p e s f r o m o u r

c o m m u n i t y

Thank You!

Thank you so much to everyone

that sent in recipes to be enjoyed

by all in this virtual cookbook.

Hillingdon Women's Centre have

created this resource that will be

displayed on our website.

We were overwhelmed by the

responses and thank you to every

one of you that gave up your time

to submit a delicious recipe.

4 eggs

400g tomatoes

1 aubergine

1 bell pepper

1/2 onion

1 chilli

3-4 tbsp olive oil

1 tbsp tomato paste

300 ml water

1/2 tsp paprika

1/4 tsp cumin

1/4 tsp turmeric

1/2 tsp coriander seeds

1/2 bunch of coriander

Sugar or honey to taste

Salt

Ingredients:

Shakshuka

by Maria Kalenska

Dice onion, bell pepper, aubergine, tomatoes.

Finely chop 1/2 bunch coriander and chilli.

Heat olive oil in a large frying pan on high heat.

Add onion and fry until tender. Add spices and

chili. Fry lightly, stirring constantly, to open the

flavour of spices.

Add bell pepper, aubergine, and tomatoes to the

pan. Fry for a few minutes. Add tomato paste,

honey, and water. Reduce the heat to medium,

cover the pan with the lid, and cook for about 10

minutes, so that the sauce thickens slightly, but

flows a little bit if touched by spoon.

With a tablespoon, make dips in the sauce

(according to the number of eggs). Break an egg

into each “well”, sprinkle with coriander leaves.

“Poach” the eggs in a slightly boiling sauce until

eggs are done to your liking, for about 8-10

minutes.

Serve immediately with the bread for the sauce.

Method:

200g self-raising

flour

1 1/2 tsp baking

powder

3 medium eggs

200g caster sugar

60g unsalted

butter (melted)

1 1/2 tsp vanilla

extract or essence

160ml single cream

(if not you can

substitute yoghurt)

125g frozen

blueberries or

raspberries

Icing sugar

Ingredients:

Dream Cake

by Smitha D

Heat the oven to 170 degrees.

Whisk eggs and sugar until

thick so that you can make a

pattern on the surface.

Sift flour and baking powder

into the egg mix and fold in.

Stir in cooled melted butter,

vanilla essence, and cream.

Put 2/3 of mix into a lined

cake tin.

Dot blueberries on the

surface and then cover with

remaining cake mixture.

Bake for about 45 mins or

until done.

The fruit will sink to the

bottom of the cake.

When cooled, dust icing

sugar on top.

Method:

Basmati rice (4 cups, soaked in warm water

for at least 2 hours)

Lamb (1kg, cubed)

Oil, preferably sesame (200ml)

Onions (3 medium, thinly sliced)

Garlic (1 whole bulb)

Carrots (400g, cut and shredded)

Raisins (100g, soaked in water and drained)

Almonds (optional, finely chopped)

Salt (1 tsp)

Cumin seeds (1 tsp)

Palau Masala (1 tsp) ground green

cardamom, black cardamom, cumin,

cinnamon

Boiled water

Ingredients:

Qabuli Palau Uzbeki

by Zakeya (Afghan Women's Support

Group)

In a large bowl wash and drain the rice 2 or 3

times, then cover the rice with water and set

aside to soak for 2 hours.

Heat 200ml of oil in a large pot or pan, add the

meat and fry it for 5 minutes in medium heat.

Add the finely chopped onions and garlic.

Season the meat and onion with a pinch of salt

and cumin seeds.

Cook the meat for 20 minutes, stirring every 5

minutes.

After 20 minutes, add half the carrots (200g) to

the meat, stirring it again thoroughly and let it

cook for 5 minutes.

Add 4 cups of boiled water with a pinch of salt

and let it cook for another 20 minutes in low heat.

Fry the remaining carrots in a separate pan for 3

minutes then add the almonds and raisins to it

and let it fry for 1 minute.

Drain the rice and add it to the top of the meat.

Flatten the rice gently and layer the rice on the

top of the meat without mixing the rice.

Add more boiled water, but make sure the water

is 1 inch above the rice. After 5 minutes, lower the

heat and put the remaining fried carrots and

raisins on the top of the rice on one side.

Method:

Sprinkle the Palau masala (ground green

cardamom, black cardamom, cumin seeds and

cinnamon) on top of the rice, wrap the lid of the

pan with foil and steam it for 30 minutes in low

heat.

After 30 minutes, Qabuli Palau Uzbeki is ready.

Transfer it to a serving dish and garnish with

carrots, raisons and almonds (optional).

Plain flour (3 cups)

Salt (1 tsp)

Oil (1 tsp)

Greek yogurt (200g)

Garlic (1 clove)

Dried mint (1 tsp)

Oil (100ml)

Split chickpeas (Chana Dal) 1 cup soak for 10 minutes

Onion 1 (medium, finely chopped)

Ginger and garlic paste (1 tsp)

Salt to taste

2 medium sized fresh tomatoes or 1 can of chopped

tomatoes

Ground coriander (1 tsp)

Turmeric (1 tsp)

Ingredients:

Dough:

Yoghurt Sauce:

Sauce:

Spinach (400g)

Leek (200g)

Fresh coriander (1 bunch)

Fresh green chillies (optional)

Salt to taste

Black paper to taste

Red chilli powder to taste

Ground coriander (1 tbsp)

Oil (2 tsp)

Dumpling filling:

Vegetarian Afghan

Dumpling

by a friend from Afghan Women's

Support Group

To make the dough, combine the flour, salt and oil.

Make a medium dough using warm water and let it

rest for 2 hours.

To make the sauce, add the oil into a large pan and

fry the onion until golden brown. Then add the

tomatoes, cook for 5 minutes.

After 5 minutes, add the ginger, garlic paste, salt,

turmeric and ground coriander and mix thoroughly.

At the end, add 1 cup of soaked chana dal (split

chickpeas) with 3 cups of water and cook until the

chana dal gets soft.

Wash and finally cut the vegetables (spinach, leek

and coriander). You can also use the food processor

to chop them finely, then combine them all together

with oil and spices and set aside.

Now after 2 hours you have to turn the dough into

small balls. Spread out the dough using a pasta

machine, then cut the dough into small squares or

circles. Now fill each square/circle with the vegetable

filling and press the corners together. Seal with

water to prevent them from opening.

Method:

Dough:

Sauce:

Dumpling filling:

Notes: To work with dough the work surface should be

lightly floured. Work with one ball at a time, keeping the

others covered with a clean cloth to prevent from drying.

Finally, transfer the dumpling into a steamer pan and

steam the dumpling for 20 minutes. (You can also boil the

dumpling if you want.)

After 20 minutes, layer the serving dish with yogurt garlic

sauce and add a layer of dumpling, on top of that again a

bit of yogurt garlic sauce and dried mint and then at the

end garnish the dumpling with chana dal sauce (split

chickpeas sauce) and some fresh coriander.

3/4 cup sugar

4 eggs

1 can condensed milk (397 g)

1 can evaporated milk (410 g)

1 tbsp vanilla extract

Water

Ingredients:

Creamy Mexican Flan

by Vicky Lechuga (Centre Manager,

Hillingdon Women's Centre)

In a saucepan, cook sugar over low-medium heat

until melted and golden. Use an oven mitt or cloth

and quickly (and carefully) pour into a tin round

baking dish. Try to cover the bottom and the sides.

Use the blender to mix the eggs, condensed milk,

evaporated milk and vanilla extract.

Pour the mixture into the baking dish and cover it

with a lid or aluminium foil.

Place inside a pressure cooker and carefully pour

some water. We don't want the water to touch the

mixture, I would recommend it to be around half

or 3/4 of the dish's height. Close the pressure

cooker, turn on the hob and cook for around 15

min. (*)

Let it cool for around an hour and refrigerate.

Run a knife around the edges and unmold.

Method:

(*) This can also be cooked using a water bath for 50

to 60 minutes.

1 tablespoon olive oil

1 medium onion (finely diced)

1 small leek (sliced)

1 large carrot (peeled and diced)

1 large baking potato (peeled and diced)

2 cloves garlic (crushed or grated)

400g tin chopped tomatoes

200ml water (half the empty tomato can)

1 vegetable stock cube

Salt and pepper to taste

400g tin mixed beans (drained)

100g macaroni or other small pasta shape

Small handful basil leaves torn

Grated Grana Padano or Parmesan for

sprinkling

Ingredients:

Tuscan Bean Bake Stew

by Elaine Roche

Place the olive oil, onion and leek in a large deep

saucepan and fry over a low heat for 5 minutes,

stirring occasionally.

Add the carrot, potato and garlic and cook for 1

more minute.

Add the chopped tomatoes and 200ml water to

the pan, then crumble in the stock cube and add

a little salt and pepper. Bring to the boil, then

cook over a low heat for 20 minutes.

Add the drained tin of mixed beans and cook for

10 more minutes, until the potato is cooked and

the sauce has thickened.

Meanwhile, cook the macaroni according to pack

instructions. When the macaroni is cooked, drain

and add to the bean stew.

Tear up your basil and add to the stew. Serve the

stew with the cheese sprinkled over the top, or

put the cheese in a bowl on the table for

everyone to help themselves.

Method:

2 cups dried lentils

1 tsp sumac

1 tsp cumin

1 tsp dried coriander

2 tsp salt

1/2 cup olive oil

1 lemon juice

1 cup all purpose

flour

1/3 water

1/4 teaspoon salt

Chopped fresh

coriander

Chopped onions

Pomegranate

Golden bread

Ingredients:

For the lentils:

For the dough:

For garnish:

To prepare the dough, add flour and

salt to a bowl then add water slowly

and mix.

Cover the dough with a kitchen

towel and allow it to rest for 15

minutes.

Submerge lentils in water and leave

to soak for 2 hours.

Drain the lentils and discard the

water.

Transfer lentils back to pot and add

water.

Bring to boil over medium heat then

lower the heat and simmer for 30

minutes until the lentils are done.

Add the all spices with 7 cloves of

garlic then fry the dough in olive oil

until it is golden brown.

Garnish with fresh coriander,

chopped onions, pomegranate,

golden dough and sumac.

Method:

Lentils with Dough the

Syrian Way

by Abeer Alshallah

500g of beef mince

350g of pork (or turkey) mince

50g of butter

1 onion, finely chopped

3 carrots, finely chopped

3 celery sticks, finely chopped

1 small celeriac, finely chopped

4 garlic cloves

250ml of red or white wine

(optional)

3 big spoons of tomato pasata (you

can find this in most shops, in the

canned tomatoes section)

300ml of milk

Salt, pepper and nutmeg to taste

Ingredients:

Ragù Emiliano (aka

Bolognese sauce)

by Maria Beuca

Add the butter and the oil in a large pan

and then the vegetables.

After 10 minutes add the minced meat and

simmer for about 20 minutes.

Then add the tomato paste.

After 5 minutes, add the milk, mix and leave

for 5 minutes to simmer.

Add red or white wine.

Leave to simmer for half an hour but make

sure to check regularly to avoid burning.

Add salt, pepper and nutmeg at the end.

Method:

Note: This can be a time consuming recipe if

you don't use a food processor to cut the

vegetable but the final taste is nothing you

could find in the ready made aisle, I promise.

You can use the sauce to make lasagna (using

lasagna sheets and a white sauce called

bechamel) or add it to regular boiled pasta. The

sauce can also be frozen for up to 6 months so

if you make a larger batch and freeze it, you

can save time.

Enjoy it with a side salad and a glass of wine!

Polenta (ready-made

or buy cornflour and

cook it with water)

Salty white cheese

(feta or any other salty

cheese such as

Bulgarian goat

cheese)

Sour cream (the

easiest thing to buy is

the polish Smetana,

found in all

supermarkets, in the

fridge section of

dairies)

Fried egg (optional

but very tasty with

polenta)

Ingredients:

Polenta with sour cream, salty

white cheese and fried egg

by Maria Beuca

Cook the fried egg, if

having it

Cook or warm up the

polenta

On a plate, crumble

cheese and then sour

cream on top

Add polenta on the plate

and the egg and enjoy

eating them as a dish.

Method:

300g quorn

mince

1x tin red kidney

beans (drained)

1x jar chilli sauce

2x red bell

peppers

(chopped)

Grated cheese

(optional)

Paprika

(optional)

Chilli flakes

(optional)

Ingredients:

Veggie Chilli

by Isobel Sutherland

Add a little oil to a frying pan.

Cook the quorn mince for a couple

of minutes (add a little water if

necessary).

Add the contents of the jar of chilli.

Add in the peppers.

In a separate pan whilst the chilli is

bubbling away, add the red kidney

beans and cook for 2-3 minutes.

Add the kidney beans into the chilli

mix, add paprika and chilli flakes if

you wish.

Simmer for a few more minutes.

Put Uncle Ben’s rice in microwave

for 2 minutes.

Serve and enjoy! Add grated cheese

if you wish.

Method: