Thursday 6 June 2019

Eid Al-Fitr 2019!

Assalamu alaikum wa rahmatullahi wa barakatuhu!

In the Name of Allah, Most Gracious, Most Merciful

Eid Mubarak everyone!
We celebrated yesterday - Wednesday 5 June. I hope you had a great time too. Also, I cannot believe that my last recipe blog post was in April. My excuse for not posting for nearly two months? A combination of being busy with Ramadan, work, life in general, and just feeling unmotivated to create and post new recipes. Sharing recipes is something that I dearly love doing and I never want to feel like I'm forcing myself to do it. Hopefully, I will be back with new recipes soon. Meanwhile, follow me on Instagram if you don't already. I share quite a bit of my day-to-day cooking over there.

Here is my Eid al-Fitr 2019, shot entirely on my phone because I couldn't be bothered dragging out the camera:

On Monday, we sat and planned the Eid menu. It felt like we had eaten everything in Ramadan so our inspiration was zero. In the end, this is what we came up with.

We did as much as possible the day before Eid. Starting with the desserts - these are Mini Orange Raspberry Trifles. I set orange jelly with fresh raspberries in these hard plastic mini shot glasses.

Once the jelly had set in the fridge, I squeezed in custard from a carton.

Once the custard had chilled for a bit, I piped over sweet whipped cream which I made my whisking together double cream, icing sugar and vanilla essence until stiff peaks formed.

To keep the raspberry theme going, I squeezed over raspberry syrup. Next time, I would put the sauce on just before serving.

And because no trifle is acceptable in our house without sprinkles, on went rainbow sprinkles.

Into the fridge to chill overnight.

Next, I set a batch of lemon possets with a shortbread biscuit base. The base is just crushed shortbread biscuits pressed into the bottom of the cups.

I popped a raspberry onto each one and chilled in the fridge overnight. Full recipe is here!

Finally, I made a no-bake version of my mini Nutella Oreo cheesecakes. I used the same recipe but left out the eggs and added extra cream to the cheesecake mixture.

Once the cheesecake had set, I spooned over Nutella glaze on top.

When the glaze had set, I piped over whipped cream and sprinkled the cheesecakes with chocolate. Desserts done!

Eid morning is not Eid morning without the smell of onions browning for rice.

My Mum was cooking her version of Kabsa rice and this was the chicken before the rice went in. How good does it look?

Time for Eid lunch! We ate around 3pm.

My 2-year-old niece was first at the table and demanded the rest of us to stop taking pictures and serve her some food.

To start, tandoori chicken vegetable spring rolls and chicken seekh kebabs which were catered.

Here is the Chicken Kabsa garnished with fried cashews, raisins and fresh coriander. Everyone loved the rice particularly my niece.

These are Chikar Cholay - a chickpea and red lentil curry. I was a bit sceptical before I cooked the curry but it ended up being a roaring success. I used this recipe.

Gotta have some lamb! This is my Mum's Lamb Chop Potato Curry. A similar recipe is here.

Time to eat! Alhamdulillah, everything was delicious. I'm so glad we chose the menu that we did.
Unpictured was lamb keema in almon sauce, soft naan that we ended up making later in the day, saffron rasmalai using a box mix and Mum's creamy seviyan.

I'm also so glad that I made these mini versions of my favourite desserts. I find that everyone is usually so full after the main meal that they don't want a huge dessert to follow. These mini ones were perfect - sweet but not too much.

Raspberry Orange Trifles

Lemon Posset

Nutella Oreo Cheesecakes

I hope you had the sweetest Eid. Thank you so much for all your support. I promise to be back with new recipes soon, Insha Allah.

Eid Al-Fitr, previously: 2018 // 2017 // 2016 // 2015 // 2014

Keep me in your duas, please.

Assalamu alaikum wa rahmatullahi wa barakatuhu!

Spice Enthusiast
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