For those chilly stay-in nights or after taraweeh treats!
1/2 cup water
1/2 cup brown or white sugar
1tbsp fresh ginger thinly sliced
1/2 tsp vanilla extract
1/4 tsp nutmeg
1/4 tsp cinnamon
1/4 cup hot boiling water
Whipped cream for topping
1 heaping tsp of filtered coffee
1 cup milk
To make a gingerbread syrup take a medium saucepan and add 1/2 cup of water, 1/2 cup sugar, one slice of ginger, 1/2 tsp vanilla extract, 1/4 nutmeg and 1/4 cinnamon.
Bring saucepan to boil until the sugar dissolves and then turn the heat down low to let it simmer for 20 mins. Then take a mug and add 2tbls of the gingerbread syrup you just made and make sure to remove the piece of ginger.
Add 1tsp filtered coffee to the mug, then pour the 1/4 cup boiling water into the mug, then add 1 cup of preheated milk into the mug.
Top with whipped cream and sprinkle some nutmeg ontop and serve immedietly.
Try out this tasty homemade chai tea recipe and I promise you won’t be disappointed! 😁
1 cinnamon stick
1 star anise
5 cardamom pods
1 tsp whole black pepper
2tsp fresh grated ginger
2 cups full cream milk
3 cups water
4 tbs black tea leaves (Darjeeling)
Sugar to taste
In a coffee grinder, coarsly blitz the cinnamon stick, star anise, cardamom, cloves, black pepper.
In a saucepan bring the milk and water to a simmer, add the ground spices, ginger and simmer for 2-3 mins. Then turn the heat off and add the black tea leaves. Allow it to infuse into the mixture for 10 mins and then strain the tea.
Return the strained tea to saucepan and let it come up to a simmer again.
Hello to all my fellow readers! Sorry for not updating my blog in two months but I’ve been super busy with work! I promise to keep the blog updated and your cravings satisfied with all new recipes.
The recipe I’m posting today is more of an health option and a cold dish, where pasta/noodles is actually replaced with zucchini but it tastes amazing! Hope you enjoy, and please feel free to direct message me your pictures of dishes you’ve tried on instgram @sabehaskitchen or email them to me on firstname.lastname@example.org to be featured on my page!😉
Recipe by Sabeha Arbee™
2cups of zucchini noodles
1 ripe avocado
1 carrot julienned
1 large handful of basil leaves
Sprinkle of salt and pepper to your taste
4 tablespoons lemon juice
4 tablespoons of olive oil
Sprinkle of Parmesan cheese
Pinch of red Chilli flakes
Coriander to garnish
Make the pesto by removing the skin and pit of the avocado.
Spoon the avocado into a blender and add the basil leaves, salt and pepper, olive oil and lemon juice, blend until you have the consistency you like.
Take the avocado pesto mix and pour it over your zucchini noodles, add in the carrots.
Add Parmesan cheese and Chilli flakes ontop and garnish with coriander.