Tuesday, 4 August 2020

Eid ul-Adha 2020!

Assalamu alaikum wa rahmatullahi wa barakatuhu!

In the Name of Allah, Most Gracious, Most Merciful

Eid Mubarak!
We celebrated Eid ul-Adha on Friday 31 July. It was very low-key and chilled but enjoyable nonetheless. The weather was stunning and very hot. In today's post, I'm going to share the prep and the day itself with you. On the menu this year:


I made the Oreo cheesecake a few days before Eid. It only uses 4 ingredients and is no-bake. This is the recipe:

2 packets of Oreos

40g butter, melted 

250g mascarpone cheese

300ml double cream 


  1. Divide 12 Oreos into biscuits and cream.
  2. Bash the biscuits and mix with 40g melted butter. Press into an 8 inch round springform cake tin. Chill until needed.
  3. Whisk the Oreo cream with 250g mascarpone until well combined. Add 300ml double cream and whisk until stiff peaks form. You can add icing sugar and vanilla if you prefer a sweeter cake.
  4. Spread a layer of cream over biscuit base. Top with a layer of Oreo biscuits - I used 13.
  5. Spread over the rest of the cream and decorate with more Oreos if you want.
  6. Chill overnight. Slice and enjoy!
A slice!

This is now the day before Eid. Mum was prepping her retro trifle. This is her recipe:

Box of Birds Eye strawberry trifle mix
Large strawberry Swiss roll 
1 tin fruit cocktail 
300ml double cream 
Icing sugar, to taste
Vanilla essence, to taste 
Sprinkles

Make jelly according to packet instructions.
Line trifle bowl with slices of Swiss rolls and sponge fingers. Pour the juice from fruit tin over them and put fruit in middle. Pour over jelly and let it set.
Cook and chill custard before spreading over jelly.
Make angel topping according to packet instructions. Add cream, icing sugar and vanilla to it. Continue whisking with electric whisk until stiff peaks form. 
Spread cream on top and decorate with sprinkles. 
Chill overnight for best results.

Swiss roll, sponge fingers, tinned fruit cocktail.

Strawberry jelly on top and into the fridge to chill.

Next, I started to prep an iced tea. This is the recipe:

4 Fruit or herb Tea Bags (I used Twinings moment of calm) 
Fresh Mint
100 grams Caster Sugar
Juice of 2 large Oranges
Juice of 2 Lemons
Sliced Strawberries
Ice
Lemon Slices and Orange Slices.

Put the teabags and half of the mint leaves into a large jug. Add 1.2 litres of boiling water. Leave to infuse for 10 minutes, and then remove the tea bags. Stir in the sugar and leave to cool. 
Once cooled, remove the mint. Add the orange and lemon juice, and chill completely in the fridge.
Serve over ice, strawberries, orange and lemon slices and fresh mint.

The tea and mint steeped in boiling water.

Whilst I picked a tonne of fresh mint from the garden.

Also, the yakhni (stock) for lamb pulao was being prepped.

I also started to blend up the green yoghurt chutney.

So green with lots of fresh mint, coriander and green chillies.

Into the fridge and ready for Eid.

The yakhni (stock) for lamb pulao was gently simmering.

I also marinaded chicken to pan-fry on Eid. This is the recipe:

1 Chicken, cut into pieces (on bone, no skin)

Blend:

1/2 cup yoghurt 
4 garlic cloves 
Chunk of ginger 
1 tsp cumin
1 tsp coriander 
1 tsp garam masala
1 tsp red chilli powder 
2 tbsp dried fenugreek 
1 tsp paprika 
1 tsp salt
5 green chillies
1 Lemon, juice

Marinade chicken overnight. Pan fry in butter and oil, covering as needed until cooked.


Mum also cooked up a chicken, potato and pea samosa filling. A similar recipe is here.

The jelly on the trifle had set so it was topped with custard.

A layer of cream and angel topping was spread over the custard.

Mum piped on more cream and decorated with sprinkles.

The trifle was then sent to the fridge to chill overnight.

I added sugar, fresh lemon juice and fresh orange juice to the tea.

It went into the fridge too.

Time to fill samosas! Our recipe is here.

The yakhni (stock) was also strained.

It was stored overnight in the fridge ready to be used in lamb pulao tomorrow.

I only had enough pastry to make six samosas.

So cut out puff pastry rounds to make pastries.

Added in the chicken filling.

Brief kitchen break to entertain my niece.

She managed to sneak in before the new lockdown rules came into effect.

The pastries were finally finished and they went into the fridge overnight.

Beautiful sky on the night before Eid ul-Adha 2020.

Eid morning and wow, it was hot.

I baked the chicken pastries first to get them out of the way.

The chicken went on to pan-fry in butter and oil.

Quick ice lolly break!

Ingredients out to make tomato chutney. This is my recipe.

Blend together: 

4 tomatoes
4 green chillies 
1-2 garlic cloves 
black pepper, to taste 
salt, to taste 
juice of 1 lemon
1/2 cup fresh coriander 

Done!

The chicken was browned before being covered to cook completely.

The lamb pulao was steaming.

Perfect!

I used up fresh mint and blended it with green chillies, lemon and salt for another quick chutney.

Chutneys and salad.

Chicken pastries and samosas.

Iced tea - I served it over frozen strawberries, orange slices, lemon slices and fresh mint.

Pan-fried chicken. I forgot to add peppers and onions but it was still really tasty.

Lamb pulao with peas.

The table is ready for Eid lunch.


Mum's retro trifle for dessert.

So good on this hot day with iced tea.

Thankfully the clouds rolled in later to cool us all down.

Hope you had a great Eid too!

Assalamu alaikum wa rahmatullahi wa barakatuhu


Spice Enthusiast

6 comments

  1. Sis I'm so happy your still posting. Been a big fan for years. May Allah grant you everything you want in life. So many people benefit from your content.

    ReplyDelete
  2. Very nice blog! Thanks for sharing your story and recipes.

    ReplyDelete
  3. I’ve tried many of your recipes and become a staple in my house! Do you happen to have a shrimp/prawn recipe?

    ReplyDelete
    Replies
    1. Unfortunately, I don't eat prawns which is why they don't really feature on my blog.

      Delete

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