Sehri day 1 and day 2

Asalam alaykum

Alhamdulilah the first fast has been and gone.

I have to admit I found it really difficult to wake up the first morning. The fact that I tried to eat porridge with a fork kind of says it all really!

In true Ramadan Dinners style allow me to share this Ramadan’s first sehri with you. I had: 2 x mini sehri omelette cups made with pepper and feta cheese ( 2 mini cups amounts to 1 egg), porridge cooked and cooled (I am very slow at eating sehri and find it easier to grab porridge from the fridge), fruit salad made with flat white peaches, kiwis, blackberries and chopped dates, Greek yoghurt and of course water. I worry that we won’t drink enough so gave us each our own jug of water to drink. It is easier to see how much a person has drunk. You could easily do this with litre bottles of water.

This morning saw me have pretty much the same as yesterday. The only difference being I really struggled to drink water. I only drank half the amount and hope I won’t be too thirsty by this evening.

The mini omelettes are fantastic as they contain protein and water containing vegetables, better still no oil/fat is used to cook them at all. One egg creates two mini omelettes. This recipe easily sizes up and is easily useable if you are alone. Just mix the eggs in a bowl, throw in some juicy looking vegetables, a little cheese, some herbs, be sure to omit salt as this will dehydrate you and make you thirsty.
6 Omelettes
3 eggs
1/2 pepper chopped
Feta cheese to taste
First mix the eggs in a bowl. Then place individual silicone muffins moulds (easier to take the omelette out) into a metal muffin tray (these hold the shape). To distribute the vegetables evenly I place them directly into the moulds and then put the mixed eggs on top. Bake until cooked. Normally it takes about 7 – 10 minutes in a 250 degree oven but you could easily put them in while something else is cooking. Once cooked take them out of the mould and when cool store them in the fridge.

Inshallah I pray our fasts will be accepted.

Pear and Berry Sehri Muffins

My mum has a pear tree in her garden. Every year without fail we are always left with a glut of pears, wondering what to do with them. After all there are only so may pears you can eat. With a windfall of pears after the recent rain, it seemed about time to start using those that had already fallen.

125g Sourghum flour
125g Doves farm gluten free flour
2 teaspoons gluten free baking powder
1 teaspoon cinnamon
50g caster sugar
2 teaspoons of honey
100ml of rapeseed oil
250ml of summer fruit filling shop bought
2 eggs
4 small pears

18 blueberries or any fresh berry that is an ingredient of the summer fruit filling
50g of pure oats (suitable for coeliacs or gf non oat porridge)

1.If the pears are hard (mine were) they may need some preparation. Wash and chop the pears into quarters and then slices. Place the hard pears into a shallow frying pan cover with water and put onto a high heat, then allow to simmer gently. Once the water has evaporated and the pears are tender then add in a little more water you may need to adjust this depending on if the pears are still hard) to deglaze the pan. For hard pears add 20g of sugar at this stage and once the pears are covered seem tender and shiny take off the heat.

2.If you have fresh soft pears, wash and slice the pears, heat up gently in a frying to bring out their own sugars.

3.Heat the oven to 180 degrees centigrade

4.Line 6 holed muffin tin with muffin cases sprayed with spray oil

5.Mix the ingredients, fold quickly with a metal spoon and be careful not to over mix otherwise the muffins become hard

6.Divide the mix

7.Place the toppings on to the muffins: a sprinkle of pure oats or non oat gf porridge. Push in the berries into the muffins so that they sit firmly

8.Bake for 20 mins.

9. Store in an airtight container for a couple of days alternatively freeze.