Latest news with #YumnaJawad
The Citizen
10 hours ago
- Entertainment
- The Citizen
Recipe of the day: Chicken shawarma
This dish is perfect for lunch or dinner. This chicken shawarma is a tasty and easy dish made with chicken, spices, and garlic. The chicken is marinated to soak up all the flavours, then cooked until golden and juicy. Serve it with creamy garlic sauce (toum), fresh vegetables, and soft Arabic pita bread. ALSO READ: Recipe of the day: Mince and mushroom pies Chicken shawarma Ingredients 1 boneless, skinless chicken thigh. Thinly sliced 3 tablespoons olive oil 2 tablespoons lemon juice 4 garlic cloves minced 1 teaspoon paprika ¾ teaspoon salt ½ teaspoon ground cardamom ½ teaspoon ground cumin ¼ teaspoon ground cinnamon ¼ teaspoon crushed red pepper flakes Toum for serving Vegetables for serving Arabic-style pita Method Pat the chicken dry with paper towels. In a large bowl, whisk the oil, lemon juice, garlic, paprika, salt, cardamom, cumin, cinnamon, and crushed red pepper. Add the chicken and gently toss to coat. (If you'd like to marinate the chicken, cover the bowl and rest in the fridge for up to 24 hours.) Heat a large, heavy-bottomed skillet over medium-high heat. Add the chicken in a single layer and allow it to cook on one side undisturbed for 8 minutes. Flip the chicken pieces and continue cooking on the other side, stirring occasionally, until the chicken is browned and cooked through, 4-7 more minutes. Transfer the chicken shawarma to a serving platter and enjoy with the Toum, vegetables, and Arabic-style pita, if desired. *This recipe was sourced from with permission Chicken shawarma Read more Recipe of the day: Mince and mushroom pies Author: Yumna Jawad Ingredients Scale 1x 2x 3x 1 boneless, skinless chicken thigh. Thinly sliced 3 tablespoons olive oil 2 tablespoons lemon juice 4 garlic cloves minced 1 teaspoon paprika ¾ teaspoon salt ½ teaspoon ground cardamom ½ teaspoon ground cumin ¼ teaspoon ground cinnamon ¼ teaspoon crushed red pepper flakes Toum for serving Vegetables for serving Arabic-style pita Instructions Pat the chicken dry with paper towels. In a large bowl, whisk the oil, lemon juice, garlic, paprika, salt, cardamom, cumin, cinnamon, and crushed red pepper. Add the chicken and gently toss to coat. (If you'd like to marinate the chicken, cover the bowl and rest in the fridge for up to 24 hours.) Heat a large, heavy-bottomed skillet over medium-high heat. Add the chicken in a single layer and allow it to cook on one side undisturbed for 8 minutes. Flip the chicken pieces and continue cooking on the other side, stirring occasionally, until the chicken is browned and cooked through, 4-7 more minutes. Transfer the chicken shawarma to a serving platter and enjoy with the Toum, vegetables, and Arabic-style pita, if desired. NOW READ: Recipe of the day:Two ingredient pizza dough
Daily Mirror
2 days ago
- Health
- Daily Mirror
Tuna mayo tastes even better when using one simple ingredient instead
Tuna mayo is a really popular sandwich filling, but it can feel quite heavy. A cook has shared a simple recipe to lighten up tuna salad while making it even tastier Love tuna mayo but not the calories it comes with? Fear not, as Feel Good Foodie founder Yumna Jawad has shared a nifty trick to keep your favourite filler both light and zesty. Yumna explained: "I use Greek yoghurt rather than mayonnaise to make this wonderfully creamy. Greek yoghurt is also a great source of protein and probiotics." Greek yoghurt's thick consistency mimics mayonnaise's luxurious creaminess minus the extra grease and calories, offering a tastier and healthier alternative to the classic sandwich or jacket potato topping. While mayonnaise can often leave the flavour of tuna lost under its richness, Greek yoghurt enhances the dish with a subtle tangy twist that complements the fish beautifully. Besides yielding a perfect balance in taste, Greek yoghurt ups the health factor with more protein, fewer calories, and a substantial reduction in unhealthy fats, creating a dish that is satisfyingly nutritious. Yumna added: "This healthy tuna salad is full of flavour, light on calories and super easy to whip up for lunch any day of the week! Swap the mayo for Greek yoghurt and dijon mustard and save those calories for a treat later." Revolutionise your lunchtime routine with this quick five-minute no-mayo tuna filling, simply by combining Greek yoghurt, lemon juice, mustard, your choice of herbs, and a dash of seasoning. Combine the ingredients thoroughly, then proceed to open the tins of tuna. Drain the tuna and then dice the celery and red onions. Add the tuna, celery, and red onions to the bowl, then give everything another good stir. Your scrumptious tuna filling without mayonnaise will then be ready to savour for lunch or take on a picnic, reports the Express. Keep any leftovers in an airtight container and consume within three to four days.
Daily Record
4 days ago
- Health
- Daily Record
Tuna filling tastes better if you swap out mayonnaise for one simple healthier ingredient instead
Tuna is a popular sandwich and jacket potato filling but it can often feel heavy with mayonnaise - so why not try this one simple ingredient instead that is not only more delicious but is also a lot healthier. Tuna mayo is a popular and delicious filling to put in a sandwich or pile on a hearty jacket potato but it can sometimes feel a little heavy. Mayonnaise makes tuna much creamier but the condiment can also make it greasy and add a lot more calories to the meal, which can put you off using it despite tuna itself being a healthy high protein filling. However, cook and founder of Feel Good Foodie Yumna Jawad has revealed a simple recipe to lighten up your tuna salad while also making it taste better and it involves switching out the mayonnaise with just one other product. Yumna explained: 'I use Greek yoghurt rather than mayonnaise to make this wonderfully creamy. Greek yoghurt is also a great source of protein and probiotics.' Greek yoghurts' texture is thick and creamy so it will replicate the same feel that mayonnaise gives tuna but in a much healthier way. While mayonnaise can often overpower the taste of tuna due to how rich it is, Greek yoghurt keeps it more balanced as it compliments it with a slight, tangy, bright flavour. It is also bulks up the protein count with fewer calories and unhealthy fats, so you can enjoy a much more nutritious dish that will also feel more filling, the Express reports. Yumna added: 'This healthy tuna salad is full of flavour, light on calories and super easy to whip up for lunch any day of the week! "Swap the mayo for Greek yoghurt and dijon mustard and save those calories for a treat later.' How to make tuna filling without mayonnaise in 5 minutes Ingredients: Two cans of drained tuna (around 280g) 80g of Greek yoghurt Two tablespoons of lemon juice One tablespoon of Dijon mustard One tablespoon of dill or parsley (chopped) Two tablespoons of red onion (minced) Two celery sticks (minced) Salt and pepper Instructions: Making a tuna filling with Greek yoghurt is very simple. All you have to do is place the Greek Yoghurt in a bowl along with lemon juice, mustard, herbs (dill or parsley) and salt and pepper. Mix the ingredients together until well combined then open up your cans of tuna. Drain the tuna and then chop up the celery and red onions. Add the tuna, celery, and red onions to the bowl, then stir everything together once more. Your delicious tuna filling, free of mayonnaise, will then be ready to enjoy for lunch or take on a picnic. Make sure to store any leftovers in an airtight container and consume them within three to four days.
The Citizen
12-05-2025
- General
- The Citizen
Recipe of the day: Jollof rice
Recipe of the day: Jollof rice This easy recipe is full of taste and perfect for sharing with family and friends. Jollof rice recipe. Picture: Supplied Jollof rice is a popular West African dish known for its rich flavour and bright red colour. It's a one-pot dish made with simple, wholesome ingredients like rice, steak, tomatoes, and spices. ALSO READ: Recipe of the day:Beef Burger with Whipped Feta and Greek Yogurt Sauce Jollof rice Ingredients 2 tablespoons olive oil divided 1 pound sirloin steak cut into small chunks 1 onion chopped 2 cups long-grain white rice, rinsed 6 ounces tomato paste 1 teaspoon salt ½ teaspoon black pepper 1 ½ teaspoons dried thyme ½ teaspoon crushed red pepper ½ teaspoon ginger ½ teaspoon curry powder, optional 3 Roma tomatoes diced 1 red or green bell pepper, diced, optional 2-3 bay leaves, optional 3 cups water Method In a large pot over medium-high heat, heat 1 tablespoon olive oil. Season the steak with ½ teaspoon salt and ¼ teaspoon black pepper. Cook until browned on the outside, about 5 minutes, stirring a couple of times. Remove the steak and set aside. In the same pot used to cook the steak, add the onions with the remaining olive oil and cook until soft and translucent, about 5 to 7 minutes. Add the rice on top of the cooked onions along with tomato paste, remaining salt and pepper, thyme, ginger and crushed red pepper; stir to combine until the rice is red in colour and lightly toasted. Add the diced tomatoes and green pepper along with the bay leaves on top of the rice. Return the cooked steak to the pot along with the water. Mix all the ingredients together, bring to a boil, then reduce the heat to low, cover with a tight-fitting lid and simmer for 15 minutes, until rice is fully cooked. Remove from heat and allow the steam to continue cooking the rice for 5-10 more minutes. *This recipe was sourced from with permission Print Jollof rice Read more Recipe of the day:Beef Burger with Whipped Feta and Greek Yogurt Sauce Author: Yumna Jawad Ingredients Scale 1x 2x 3x 2 tablespoons olive oil divided 1 pound of sirloin steak cut into small chunks 1 onion chopped 2 cups long-grain white rice rinsed 6 ounces tomato paste 1 teaspoon salt ½ teaspoon black pepper 1 ½ teaspoons dried thyme ½ teaspoon crushed red pepper ½ teaspoon ginger ½ teaspoon curry powder, optional 3 Roma tomatoes diced 1 red or green bell pepper, diced, optional 2 – 3 bay leaves, optional 3 cups water Instructions In a large pot over medium-high heat, heat 1 tablespoon olive oil. Season the steak with ½ teaspoon salt and ¼ teaspoon black pepper. Cook until browned on the outside, about 5 minutes, stirring a couple of times. Remove the steak and set aside. In the same pot used to cook the steak, add the onions with the remaining olive oil and cook until soft and translucent, about 5 to 7 minutes. Add the rice on top of the cooked onions along with tomato paste, remaining salt and pepper, thyme, ginger and crushed red pepper; stir to combine until the rice is red in colour and lightly toasted. Add the diced tomatoes and green pepper along with the bay leaves on top of the rice. Return the cooked steak to the pot along with the water. Mix all the ingredients together, bring to a boil, then reduce the heat to low, cover with a tight-fitting lid and simmer for 15 minutes, until rice is fully cooked. Remove from heat and allow the steam to continue cooking the rice for 5-10 more minutes. NOW READ: Recipe for the day: Cottage cheese waffles
The Citizen
22-04-2025
- General
- The Citizen
Recipe of the day: Instant Pot beef stew
Enjoy a hearty home-cooked meal without spending hours in the kitchen. Today's recipe is a warm and tasty Instant Pot beef stew — perfect for a cosy lunch or dinner. This stew is a one-pot wonder, loaded with tender beef, baby potatoes, carrots, and peas, all cooked together in a rich and flavourful sauce. Using the Instant Pot makes it quick and easy, so you can enjoy a home-cooked meal without spending hours in the kitchen. ALSO READ: Easter treat: Beetroot chocolate cake recipe Instant Pot beef stew Ingredients 2 tablespoons olive oil 2 tablespoons all-purpose flour 1 teaspoon salt divided 1 teaspoon pepper divided 1 pound beef stew meat 1 onion chopped 3 garlic cloves chopped 3 carrots peeled and sliced into coins 3 stalks of celery sliced 2 tablespoons fresh thyme 1 tablespoon tomato paste 1 tablespoon Worcestershire sauce 3 cups low-sodium beef stock ¼ cup julienned sun-dried tomatoes, drained 1 pound baby potatoes, halved 1 tablespoon cornstarch 1 ½ cups frozen peas Method Add olive oil to the Instant Pot and set to 'Sauté'. In a shallow medium-sized bowl, combine flour, ½ teaspoon salt and ½ teaspoon pepper. Add beef, tossing to evenly coat in flour. When the oil is shimmering, add the beef and cook for about 2–3 minutes on each side, or until brown. Remove from the pot with a slotted spoon and set aside. Add onion, garlic, carrots and celery to the pot along with the remaining ½ teaspoon salt and ½ teaspoon pepper. Cook, stirring often, until the vegetables begin to soften, about 5 to 7 minutes. Add the thyme, tomato paste and Worcestershire sauce and stir to coat the vegetables. Cook for 1 minute. Add the beef stock, scraping the bottom of the pan to loosen any brown bits that have formed. Add the sun-dried tomatoes, baby potatoes, and reserved beef to the pot. Cook at manual high pressure for 30 minutes, then let the pressure release naturally for 15 minutes. Release the remaining pressure manually, then return the pot to the 'Sauté' function. Remove about ¼ cup of the cooking liquid and set it in a small bowl. Add cornstarch and whisk until smooth and combined. Once the stew reaches a boil, add the cornstarch mixture back in and cook for about 2 minutes, or until thickened. Add the peas and cook for another 2 minutes, or until bright green and tender. Hit 'cancel' on the Instant Pot to stop the cooking, let cool slightly, then serve. *This recipe was sourced from with permission Instant pot beef stew Author: Yumna Jawad Ingredients Scale 1x 2x 3x 2 tablespoons olive oil 2 tablespoons all-purpose flour 1 teaspoon salt divided 1 teaspoon pepper divided 1 pound beef stew meat 1 onion chopped 3 garlic cloves chopped 3 carrots peeled and sliced into coins 3 stalks of celery sliced 2 tablespoons fresh thyme 1 tablespoon tomato paste 1 tablespoon Worcestershire sauce 3 cups low-sodium beef stock ¼ cup julienned sun-dried tomatoes, drained 1 pound baby potatoes, halved 1 tablespoon cornstarch 1 ½ cups frozen peas Instructions Add olive oil to the Instant Pot and set to 'Sauté'. In a shallow medium-sized bowl, combine flour, ½ teaspoon salt and ½ teaspoon pepper. Add beef, tossing to evenly coat in flour. When the oil is shimmering, add the beef and cook for about 2–3 minutes on each side, or until brown. Remove from the pot with a slotted spoon and set aside. Add onion, garlic, carrots and celery to the pot along with the remaining ½ teaspoon salt and ½ teaspoon pepper. Cook, stirring often, until the vegetables begin to soften, about 5 to 7 minutes. Add the thyme, tomato paste and Worcestershire sauce and stir to coat the vegetables. Cook for 1 minute. Add the beef stock, scraping the bottom of the pan to loosen any brown bits that have formed. Add the sun-dried tomatoes, baby potatoes, and reserved beef to the pot. Cook at manual high pressure for 30 minutes, then let the pressure release naturally for 15 minutes. Release the remaining pressure manually, then return the pot to the 'Sauté' function. Remove about ¼ cup of the cooking liquid and set it in a small bowl. Add cornstarch and whisk until smooth and combined. Once the stew reaches a boil, add the cornstarch mixture back in and cook for about 2 minutes, or until thickened. Add the peas and cook for another 2 minutes, or until bright green and tender. Hit 'cancel' on the Instant Pot to stop the cooking, let cool slightly, then serve. NOW READ: Recipe of the day: White chocolate bark
