Latest news with #YumnaJawad
The Citizen
04-07-2025
- Lifestyle
- The Citizen
Recipe of the day: Warm winter roasted red pepper soup
This is an ideal winter recipe to add to your cooking repertoire. There's nothing better than a comforting homemade soup to warm you up in winter. This easy-to-make roasted red pepper soup is full of sweet peppers and fresh herbs that give it a great flavour. ALSO READ: Recipe of the day: Mushroom, biltong and potato chowder makes perfect winter warmer dish Ingredients 1 tablespoon olive oil 1 large onion chopped 2 carrots chopped 3 celery stalks chopped 1 teaspoon salt ½ teaspoon black pepper ¼ teaspoon crushed red pepper 2 garlic cloves chopped 2 tablespoons fresh basil leaves plus more for serving 1 tablespoon fresh thyme 2 x 400g jars roasted bell peppers drained (about 4 each) 2 x 400g can crushed tomatoes with juices 4 cups low sodium vegetable broth ¼ cup Greek yogurt Method Heat the olive oil in a large heavy bottom pot over medium heat. Add the onions, carrots and celery and cook until soft and translucent, 5 minutes. Season with salt, pepper and crushed red pepper. Add the garlic, basil, thyme and roasted red peppers, and cook until fragrant, 1-2 more minutes. Add canned tomatoes and broth, and bring mixture to the boil. Reduce the heat and simmer for 30 minutes. Turn off the heat. Use an immersion blender to puree the soup until smooth and completely blended. Stir in the greek yogurt until well combined. Serve with fresh torn basil. *This recipe was sourced from with permission Warm winter roasted red pepper soup Read more Recipe of the day: Mushroom, biltong and potato chowder makes perfect winter warmer dish Author: Yumna Jawad Ingredients Scale 1x 2x 3x 1 tablespoon olive oil 1 large onion chopped 2 carrots chopped 3 celery stalks chopped 1 teaspoon salt ½ teaspoon black pepper ¼ teaspoon crushed red pepper 2 garlic cloves chopped 2 tablespoons fresh basil leaves plus more for serving 1 tablespoon fresh thyme 2 12-ounce jars roasted bell peppers drained (about 4) 1 28-ounce can crushed tomatoes with juices 4 cups low sodium vegetable broth ¼ cup Greek yogurt Instructions Heat the olive oil in a large heavy bottom pot over medium heat. Add the onions, carrots and celery and cook until soft and translucent, 5 minutes. Season with salt, pepper, and crushed red pepper. Add the garlic, basil, thyme and roasted red peppers, and cook until fragrant, 1-2 more minutes. Add canned tomatoes and broth, and bring mixture to a boil. Reduce the heat and simmer for 30 minutes. Turn off the heat. Use an immersion blender to puree the soup until smooth and completely blended. Stir in the greek yogurt until well combined. Serve with fresh torn basil. NOW READ: Recipe of the day: Warm winter Sishebo Beef Curry
The Citizen
12-06-2025
- Lifestyle
- The Citizen
Recipe of the day: Beef chili bowl to beat the cold
Warm up with a bowl of beef chilli. It's been a bitterly cold week, and there's nothing better than a hot, tasty meal to warm you up. Today's recipe is a simple and hearty beef chilli. It's full of flavour, easy to make in one pot, and perfect for a cosy night at home. ALSO READ: Recipe of the day: Lemon and herb marinated lamb chops Beef chilli bowl Ingredients 2 tablespoons olive oil 1 onion diced 1 bell pepper seeded and diced 2 garlic cloves minced 1 chipotle pepper in adobo, minced 3 tablespoons chilli powder 1 teaspoon ground cumin 1 teaspoon salt ½ teaspoon black pepper 1 pound ground beef 1 can fire fire-roasted crushed tomatoes 1 can of diced tomatoes with chiles 2 cans of kidney beans (or black beans), drained and rinsed 1 cup water Optional toppings: Greek yoghurt, shredded cheddar cheese, green onions Method In a large Dutch oven or heavy-bottomed deep pot, add olive oil and heat over medium heat. Once shimmering, add onion and bell pepper and cook for 5 to 7 minutes, or until the vegetables have softened, and the onion is translucent. Add garlic and chipotle and cook for 30 seconds, or until fragrant. Add the chilli powder, cumin, salt, and pepper and cook 1–2 minutes or until the spices begin to toast and smell fragrant. Add the beef and break up with a spoon. Cook for about 5 minutes, or until no longer pink. Add the tomatoes, beans and water and bring the mixture to a boil. Reduce heat to a simmer, then cover and cook over low heat for 20–25 minutes or until the chilli has thickened. Taste the chilli, adding a pinch more salt and pepper as needed. Top with optional toppings and serve warm. *This recipe was sourced from with permission Beef chilli bowl Read more Recipe of the day: Lemon and herb marinated lamb chops Author: Yumna Jawad Ingredients Scale 1x 2x 3x 2 tablespoons olive oil 1 onion diced 1 bell pepper seeded and diced 2 garlic cloves minced 1 chipotle pepper in adobo, minced 3 tablespoons chilli powder 1 teaspoon ground cumin 1 teaspoon salt ½ teaspoon black pepper 1 pound ground beef 1 can fire fire-roasted crushed tomatoes 1 can of diced tomatoes with chiles 2 cans of kidney beans (or black beans), drained and rinsed 1 cup water Optional toppings: Greek yoghurt, shredded cheddar cheese, green onions Instructions In a large Dutch oven or heavy-bottomed deep pot, add olive oil and heat over medium heat. Once shimmering, add onion and bell pepper and cook for 5 to 7 minutes, or until the vegetables have softened, and the onion is translucent. Add garlic and chipotle and cook for 30 seconds, or until fragrant. Add the chilli powder, cumin, salt, and pepper and cook 1–2 minutes or until the spices begin to toast and smell fragrant. Add the beef and break up with a spoon. Cook for about 5 minutes, or until no longer pink. Add the tomatoes, beans and water and bring the mixture to a boil. Reduce heat to a simmer, then cover and cook over low heat for 20–25 minutes or until the chilli has thickened. Taste the chilli, adding a pinch more salt and pepper as needed. Top with optional toppings and serve warm. NOW READ: Recipe of the day: Roast chicken on the coals
Daily Record
11-06-2025
- Health
- Daily Record
Revamp your tuna sandwich with this creamy twist that's healthier than mayo
A tuna salad sandwich is a lunchtime classic, but food experts say it's time to forget adding mayonnaise to your filling and use a different ingredient instead. Tuna mayonnaise sandwiches are a timeless favourite, often found nestled in many a lunchbox. Adding a slice of cucumber lends a touch of sophistication to this simple snack, making it suitable for even the most refined afternoon tea menus. However, culinary experts suggest an alternative method to enhance the flavour of this dish. Instead of combining tinned tuna with mayonnaise, they recommend using sour cream. It's deemed a perfect replacement for mayonnaise as it provides a creamy and smooth texture, with a subtle sweet tang that amplifies the taste of the tuna without overwhelming it. Culinary connoisseurs at Tasting Table state: "While the mayo's custardy, egg tones are typically expected, you'll find sour cream's sweet, creamy medley to be just as (if not more) satisfying, reports the Express. "Both mayonnaise and sour cream have a tangy flavour base, but sour cream has a milky richness that brings a refreshing element to tuna salad. The fish's usual salty, savoury taste is less dull and instead, perfectly balanced by an equal amount of deep and bright flavours." "Even better, with sour cream's consistency, there's also a textural shift that makes for a much better eating experience. Everything comes together beautifully on the taste buds - the fish's tender yet chewy bites and the veggies' slight crunchiness, all coated in the sour cream's velvety thickness." Sour cream also boasts the advantage of typically being lower in fat than mayonnaise, making it a marginally healthier choice that still provides a delightfully rich and creamy flavour. To whip up your sandwich filling, suggests adding one tablespoon of sour cream (either regular or low-fat) to 5oz of tuna in a bowl and mashing them together. For an additional kick of taste, you can sprinkle in a bit of salt and black pepper and one teaspoon of mustard, although the latter is entirely up to you. Once all the ingredients are mixed well, you can add more sour cream (and mustard) to suit your taste. Then simply serve your tuna salad in a sandwich and garnish with slices of cucumber, tomato and lettuce for a refreshing crunch. Cook and founder of Feel Good Foodie Yumna Jawad has revealed another 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.
The Citizen
05-06-2025
- 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
03-06-2025
- 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.
