As the editor of 3 Menus of the Master coffee table cookbooks, I love getting recipes and would one day like a career that keeps me longer in the kitchen. This Ramadan, check out some awesome recipes from Ocean Spray – delectable!

Shereen Shabnam Craisin Muffins

Cranberry muffin

Ingredients

  • 2 Cups Flour
  • 1/2 Cup Sugar
  • 1 tbs Baking Powder
  • 1/2 tsp salt
  • 1 Cup Milk
  • 1 Egg (large)
  • 4 tbs Butter
  • 1 Cup Cranberries

Method

  • Keep the butter at room temperature to soften
  • Preheat oven to 180°C (350°F)
  • Mix butter and sugar
  • Slowly add eggs until all items are properly bonded
  • Add all dry ingredients
  • Add cranberries
  • In muffin tray decide mixture into 1/4 cup batches
  • Bake for 15 minutes

Cranberry and Oatmeal Cookie

Ingredient

  • 1 cup Sugar
  • 1 cup Flour
  • 1 cup Butter
  • 2 cups Instant Oats
  • 1 tsp Baking Soda

Method

  • Keep the butter out at room temperature to soften it.
  • Preheat oven to 180°C (350°F)
  • Sift the flour and baking soda.
  • Combine all ingredients together in large bowl and mix with hands.
  • Roll small balls with dough and place on baking tray with baking paper.
  • Press down the balls and bake for 10-15 minutes.

Shereen Shabnam Goats Cheese and Craisins Chutney

Goat Cheese and Cranberry Chutney

Ingredient

  • 4 Apples
  • 5 Cups Cranberries
  • 1 Red Onion
  • 1/2 Cup Dates
  • 1 Cup Orange Juice
  • 1/4 Cup Sugar
  • 1/2 tsp Cayenne pepper
  • 1/2 tsp Ground Ginger
  • 1/3 Cup White Vinegar
  • Baguette Bread
  • Goat Cheese

Method

  • Chop onion, apples and dates.
  • Sauté onion, apples, dates and cranberries with butter in a deep pot.
  • Add sugar, spices, vinegar and orange juice to pot.
  • Bring to boil then reduce flame and let simmer until chutney consistency
  • Cut baguette bread into thin slices and sprinkle with olive oil.
  • Bake in the oven until dry.
  • Cut goat cheese into rounds.
  • Put goat cheese on cracker and broil in oven.
  • Garnish with chutney.

Cranberry and Eggs “En Cocotte”

Ingredient

  • 2 Eggs
  • 2 tbs Cream
  • 2 Slices of Beef Bacon
  • 1 tbs of Cranberries
  • Salt and pepper to taste

Method

  • Preheat oven to 180°C (350°F)
  • Chop the bacon and cranberries.
  • In a pan cook bacon and cranberries together.
  • Strain bacon and cranberries and let it cool.
  • Whisk eggs, cream and seasoning.
  • Mix all ingredients together and put in an individual oven pan.
  • Bake for 10-12 minutes.

Shereen Shabnam Salmon with Craisin Salsa

Roasted Salmon with Cranberry Salsa

Ingredient

  • 1 Cup Cranberries
  • 1 tbs lime juice
  • 1/4 bunch of coriander
  • 1/2 red onion
  • 3 tbs olive oil
  • 1 Salmon filet

Method

  • Preheat oven to 180°C (350°F)
  • Chop onion, cranberries and coriander.
  • Mix with olive oil and lemon juice.
  • Season salmon and seal on the pan.
  • Finish cooking salmon in the oven.
  • Garnish salmon with cranberry salsa.

Cranberry and Almond Rice Pilaf

Ingredients

  • 1 tbs Olive Oil
  • 3/4 Onion
  • 1/2 Cup Cranberries
  • 1 1/2 Cups Basmati Rice
  • 3 Cups Chicken Broth
  • 1/4 Cup Slivered Almonds
  • Salt and Pepper to taste

Method

  • In large pot sauté onions with olive oil until they become translucent.
  • Add cranberries and rice and stir until rice is covered in oil.
  • Add chicken broth and seasoning.
  • Bring to boil and cover.
  • Reduce heat to simmer and keep until rice is cooked (about 22 minutes).
  • Stir in almonds.
  • Garnish with cranberries.

 

 

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