Blog | Foodeva Marsay

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Pizza Omelette is an ‘egg’cellent way to kickstart your day. Pizza Cravings BE GONE!!!, Let me show you how you can still enjoy “pizza’, the low carb way, by adding this pizza omelette to your menu.

The end of February, will be 20 years I am married, In Sha Allah. I am always being asked by friends and family, which of my dishes my husband Imran enjoys the most. Honestly speaking, he’s my biggest critic and fan, and there are too many to make mention off. But, since we are on the topic of omelettes, then He absolutely LOVES the omelettes I whip up for him. So much so, that even breakfast omelettes from his 5 star hotel restaurants from his travels, All get the thumbs down, because he is constantly comparing it the omelettes I serve him, HE’S ALWAYS SAYING, “MARSAY’S OMELETTES ARE STILL THE BEST” *blush-blush*… ALHAMDULILLAH !!!

Mushroom and Peppers Pizza Omelette served topped with baby spinach and micro-herbs

I have shown you years back how to make a A SIMPLE OMELETTE. That post has done exceptionally well, and I still receives awesome feedbacks from you my readers, THANK YOU. I had also mentioned further down that recipe in Notes, how You could also opt to have the omelette as a “Pizza omelette”. All through the years, I have shared this idea, and It’s about time I did a separate post, dedicated to this Delicious way of serving omelettes.

HAVE A LOOK AT THE DIY VIDEO ON MY YOU-TUBE CHANNEL(CLICK ON LINK BE

STEP BY STEP , DIY- PIZZA OMELETTE

These Pizza omelette are perfect for breakfast or brunch, and versatile enough for you to add on any toppings you prefer, and you can find a few topping ideas in my recipe write up, for you to try. Pizza omelettes can be made up as single servings, or a larger one made, to serve more people around the table. This Pizza omelette is firm favourite in my home, and I know, if you give this a try, It will soon be another favourite to add to your menu.

HAPPY ‘PIZZA OMELETTE’ MAKING LOVELIES

LOVE MARRIAM

Easy Pizza Omelette-Marsay Family Favourite

Servings: 1-2
Difficulty: Easy
Print

Author : Foodeva Marsay

@foodeva_marsay

YOU WILL NEED

2 Extra Large Eggs

3 Tablespoon Milk/Fresh Cream

1/4 teaspoon Baking Powder (dissolved in 1 Tablespoon Water OR Milk)

Butter

Salt

Pepper

CHEESE (CHEDDAR/GOUDA/MOZZARELLA)

METHOD

🍳Crack the eggs into a bowl, add the salt and pepper to season

🍳 Add the Milk/Fresh Cream to this and whisk well.

🍳 Now Add the dissolved baking powder to the whisked eggs, and whisk all well.

🍳 To a medium sized non-stick frying pan (8 inch), melt 1 Tablespoon Butter on medium/low heat, and add the whisked eggs.

🍳 Cover the Frying pan with a Lid, allow the eggs to start cooking.

🍳 Remove Lid after 1 minute, or as the eggs begin to “Puff Up”, now gently use a spoon to pull the eggs away from the sides of the pan and gently push any “runny egg mixture” to the edge allowing for those to cook as well.

🍳 Add any of the mentioned toppings below, or whatever you have in your fridge. #wantnotwastenot

🍳 Switch off the heat, sprinkle on toppings of choice, followed by the Cheese (any variety you enjoy), and cover the pan with the lid until cheese melts OR slot pan into a preheated oven on grill setting, to quickly melt the cheese.

🍳 Best Enjoyed served HOT, with a sprinkle of Fresh chopped Parsley/origanum

Topping Ideas for Pizza Omelette

(@foodeva_marsay) …

www.marriamsayed.com

*Vegetarian options

~ Sliced Mushrooms, chopped Peppers/capsicum

~ spinach and feta

~ Peppadews and / or feta

~ Spinach, Mushrooms , Peppers

~ stir fried courgettes/baby marrow, mushrooms and peppers

~ Broccoli and or any of the other vegetables mentioned.

*Non-Vegetarian Options

* Use any of the above mentioned vegetables, together with …

~ Pulled Apart Chicken/Steak/Lamb (another great way to use up left-overs, #wantnotwastenot)

~ Chopped or Sliced Sausages, Viennas, polony

~ Chopped Deli Meats(cold meat variety)

NOTES by FOODEVA MARSAY

✔Any size of eggs may be used. Season with salt/pepper according to taste.

✔ ALWAYS stir fry the toppings, as this brings them to a warmer temperature and leaves no “cold spots” when digging into the omelette. You could also use toppings at room temperature, not straight out the refrigerator.

✔ Egg Whites work just as well with above recipe (MY FAVS)

* As an Option, spread on a tomato pizza/pasta sauce before adding any toppings, but it is just perfect without any. If you enjoy spicy, add chopped chilies /jalapenos/ dried chilli flakes

✔ For a less rushed morning, why not keep the topping ingredients already chopped in your refrigerator.

ENJOY!!!

*KINDLY SHARE MY RECIPES AS POSTED, www.marriamsayed.com*

This is a compilation of the Top 25 performing posts for 2019 on Foodeva Marsay blog, that YOU MY DEAREST READERS, have so loved and enjoyed during last year. Looking back is often discouraged, but I gladly do it from time to time, just to see how far I have come. Today I am proud that Foodeva Marsay blog has done amazingly well since I 1st posted in 2013 . Each post I publish onto the blog, is special to me, and I am glad many of them are a source of inspiration for you too.

THANK YOU FOR ALWAYS RETURNING TO MY WEBSITE AND SHARING ON FROM HERE. I am truly humbled, and grateful by all the love you show this blog.

Do please subscribe to receive an email for each new blog post going up, and don’t forget to connect with me on the various social media platforms too.

WITHOUT ANYMORE DELAY…PRESENTING TO YOU THE TOP 25 PERFORMING POSTS , FOR 2019, ON FOODEVA MARSAY BLOG.

DO ANY OF YOUR FAVOURITE POSTS APPEAR ON THIS TOP 25 PERFOMING POSTS ?

WHICH IS YOUR ALL TIME FAVOURITE POST FROM FOODEVA MARSAY BLOG?

SAVOURY RICE WITH GARLIC, ONIONS AND PEPPER

A Perfect Side Dish that pairs with almost all protein, this Savoury Rice is Simple to whip up and loaded with flavour.

SAVOURY RICE WITH GARLIC, ONIONS AND PEPPERS

2) 4 INGREDIENTS – EASY SHORTBREAD

Old School Biscuits that still stands the test of time, this easy shortbread is rich and buttery, with the right amount of crispness that will soon become your family favourite too.

3) TRADITIONAL SOUTH AFRICAN BATTERED FISH

This Traditional, yet Simple and Delicious Batter, is crispy and bursting with flavour. A perfect way to add a different take to your regular Fish Meal on your menu planner.

4) CREAMY BUTTERNUT

This is a Perfect Side Dish to almost any meal. Creamy and Delicious, yet so simple to whip up, this Creamy Butternut will have you asking for more.

Creamy Butternut - Side Dish — CREAMY BUTTERNUT

5) HOW TO DOUBLE THE VOLUME OF DISHWASHING LIQUID

Ever ran out out of Dishwashing Detergent before your monthly or weekly store runs??? Well fear no more, Read on so you too can learn ‘How to Double the volume of your Dishwashing Liquid. ‘

Double the volume of your Dishwashing Detergent, with this simple Life Hack.

6) BA-MEE-PRIK-PHAO à la MARSAY

Ba-Mee Prik-Phao à la Marsay , is my version of a Simple Thai Inspired Dish with chilli and garlic paste, tossed with cashew nut and noodles.

Ba-Mee Prik-Phao à la Marsay (aka Chicken, Chilli Paste and Cashew Nut Noodle)

7) HOW TO PREPARE COLOURED ALMONDS – DIY FOR BEGINNERS

Coloured Almonds, need not be a hassle, even if you are doing it for the 1st time. Here is my DIY tutorial for Beginners, to help you better grasp this technique, that will always ensure you have a batch of coloured almonds at the ready to be used.

8) SAUDI CHAMPAGNE

A SIMPLE AND REFRESHING MOCKTAIL, HAS ABSOLUTLEY NO ALCOHOL, AND SAFE TO BE ENJOYED BY MUSLIMS AND NON-MUSLIMS, ANYTIME OF THE YEAR.

9) CREAMY CHEESY GARLIC ROLLS

These divinely delicious, Creamy Cheesy Garlic Rolls, are smothered in a creamy garlic sauce and garlic butter, topped with a with golden crown of melted cheese.

10) MARINADE FOR LAMB CHOPS, RIBS AND BEEF

We South Africans simply Love a good Braai. There doesn’t have to be an occassion to get the coals fired up;). This is my ‘Go-To’ marinade recipe I use for Lamb Chops/ Ribs OR Beef , perfect to use in Braais/Barbecues , as well as for Oven Grilling .

11) ARABIAN STYLED CHEESE SPRINGROLLS

This is a very simple savoury (Mezze) to make, and is fantastic served with your usual dips/chutney or along with Soup.

Arabian Styled Cheese Spring-Rolls ready to be ENJOYED!!!

12) CHICKEN AND CORN SOUP

This Creamy Version of Chicken and Corn Soup, is jam packed with goodness, and will soon become your family favourite too.

13) EASY BUTTERCREAM FROSTING TUTORIAL

IF you are still buying store variety Buttercream Frostings, now is time for you to Stop. This easy to follow Tutorial for Easy Buttercream Frosting, will be the only one you turn to from now on, guaranteed.

Chocolate Cake Decorated with Easy Buttercream Frosting

14) JAM FINGERS (HUNGARIAN TARTS)

This simple and delicious Jam Fingers (Hungarian Tarts), is bursting with sweetness and flavour. A golden oldie that still sparkles on any tea table. Try this recipe, and soon this too will be your family favourite.

15) EASY COCONUT/KOPRA PAAK

This Easy Coconut or Kopra Paak, Is just one of many, ‘South African Indian’s ‘, favourite among the array of sweetmeats. If you haven’t as yet attempted making Sweetmeats (Mithai), this is one of the simplest and delicious sweet treat to begin with.

16) HEALTHY BRAN MUFFINS

Delicious and Healthy, with Loads of Fibre, this HEALTHY BRAN MUFFINS recipe will soon become Your Family Favourite too.

Healthy Bran Muffins ready to be enjoyed

17) BURFEE SOJEE

A sweet Treat at the end of an Indian Meal, is almost always a given. This Burfee Sojee, is easy to prepare and hits all the right notes on the sweet decadence scale.

18) STEAK FILLING FOR SAVOURIES

DELICIOUS AND SIMPLE to prepare, this steak filling for savouries, has a hint of spicy notes and a rounded onion and pepper taste. Be warned, this will soon be your family favourite too.

Pies made using this Steak Filling for Savouries

19) PEPPER STEAK PIE FILLING

AN EASY TO FOLLOW RECIPE, THIS PEPPER STEAK PIE FILLING IS PERFECT FOR PIES, OR AS ANY SAVOURY FILLING AND JUST AS GOOD AS A PIZZA TOPPING.

20) MEMON AKHNIE

Memon Akhnie is a one pot meal, that is authentically Indian. This Rice dish is spicy, moist and bursting with flavour and goodness.

21) BEST TRADITIONAL ROAST LEG OF LAMB

Slow Roasted, this Traditional Roast leg of lamb, is Juicy, Succulent, and bursting with flavours. Perfect for that Special Occasion celebration, your festive tables or even a luxurious Sunday Roast.

Best Traditional Roast Leg of Lamb (Marsay Family Favourite)

22) QUEEN CAKES (VANILLA SPONGE CAKE)

QUEEN CAKES have stood the test of time. Regal in their own rights, these queen cake cupcakes, still adds class and royal enjoyment, to any tea table.

23) CHICKEN CHOW MEIN

A popular fried noodle dish, this chicken chow mein, is bursting with colour and flavour.

24) BOMBAY POTATOES

THESE BOMBAY POTATOES are super easy, and quick, to whip up. Bursting with flavours from the Indian subcontinent, this version of bombay potatoes will take your tastebuds on an incredible journey.

AND WHAT BETTER WAY TO ROUND OFF THIS COMIPLATION OF TOP 25 PERFORMING POSTS, FOR 2019, THAN TO END WITH A SWEET AND REFRESHING POST. YUMMMMM

25) GOURMET BOMABY CRUSH MILKSHAKE

A sweet and dreamy milkshake, Give this Gourmet ‘Bombay Crush’ Milkshake a try, it’s perfect to cool off with, on a warm summer’s day.

THAT’S A WRAP FOLKS, WOOHOO🎉, NOW THAT WAS QUITE A JOURNEY THROUGH FOODEVA MARSAY BLOG. I do hope you have enjoyed this compilation of top 25 performing posts, and I hope to further inspire you with more amazing posts this year , IN SHA ALLAH (GOD WILLING) .

And before you go, do drop this post a Rating right at the end.

THANK YOU FOR TAKING TIME TO READ THROUGH THIS POST.

LOVE AN DUAS ALWAYS

MARRIAM

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This Strawberry and Rose Lassi (smoothie), is a Sweet, Aromatic and Refreshing Yoghurt drink for anytime of the day.

Hey Hey lovelies!!! So I have been taking a little break from my blogging world, trying to re-align my thoughts and emotions after the loss of my dear Father, late last year. Now I am able to gently and ‘BERRY’ (very) SLOWLY step back into my blogosphere world, and I do hope my new posts, will bring you my readers much joy and inspiration, like I know my older posts have for you. (which reminds me, I need to do a recap post for you all showcasing FOODEVA MARSAY’S best performing posts for 2019…. KEEP A LOOKOUT FOR THAT ONE!)

As with every New Year, many of us tend to lean towards cleaner and lighter meal options, in the hope to rectify any damages we may have caused our bodies during the previous holiday season. Being Summer here in the Southern Hemisphere, and with a good few heat waves that we battle through our summers in South Africa, Refreshing and energising meal substitutes are a welcome relief.

Smoothies are such versatile drinks, and most often we can add in just about anything we find in our fridges. This Strawberry and Rose Lassi, is sweet enough to boost your energy levels, whilst also delivering the awesome benefits derived from the yoghurt and fresh strawberries. I enjoy this Strawberry And Rose Lassi, anytime of the day. It makes for a welcome refreshing drink even as a snack option during the latter part of the day. The Rose Petals, Rose Water/Essence and Cardamom, impart a subtle flavouring that helps calm and relax your senses with each sip.

So whether you need to empty out your fridge, or just need a good old fashion ‘lift me up’ drink, This strawberry and rose lassi, is pink happiness in a glass. Do give this a try soon, and I look forward to all your feedback on my various social media platforms.

Allow me to Raise my ‘Pink Speckled Glass of Happiness’, as I wish YOU, my dear readers, a BLESSED AND PROSPEROUS 2020. May your year ahead be filled with much love and happiness, AMEEN!

HAPPY LASSI/SMOOTHIE MAKING LOVELIES

LOVE

MARRIAM

*PLEASE Do remember to rate this recipe further down the blog post, and drop your comments in comments section here.

STRAWBERRY AND ROSE LASSI/SMOOTHIE

Servings: 2-3
Difficulty: Easy
Print

AUTHOR: FOODEVA MARSAY (@foodeva_marsay)

INGREDIENTS

2 Cups Cold Plain Yoghurt

10 – 12 Strawberries (Keep aside 1-2 for Serving decor)

4 – 5 Mint Leaves (Optional)

1/2 teaspoon Cardamom Powder

1 Tablespoon Dried, Edible, Rose Petals

1 Tablespoon Rose Water

3 – 4 Tablespoon Sugar (OR Sweeten with HONEY or any Alternative sweeteners )

INSTRUCTIONS

~ Blend all the Ingredients together.

~ Pour into Glass of choice

~ Garnish with Cut strawberries, mint leaf, a pinch of cardamom and a scatter of crushed dried rose petals.

~ Best Enjoyed Served Immediately.

NOTES BY FOODEVA MARSAY

~ Any Brand of Yogurt is Fine to use.

~ If you are using a thicker yoghurt, Then add a little milk or ice water/ice cubes to help loosen the lassi consistency.

~ Lassi is generally sweeter, but you may opt to use less sugar or honey.

*Kindly Share My Recipes As Posted, ©www.marriamsayed.com*

FIND MORE SMOOTHIE/LASSI RECIPES ON THE BLOG HERE…

MANGO AND OATMEAL SMOOTHIE

BANANA LASSI

COCO-BERRY SMOOTHIE

BERRY SMOOTHIE

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This Classic Lemongrass Chai is Aromatic and Flavourful. A simple to make tea that proves to be a perfect indulgence, anytime of the year.

Remember My golden Oldie post, Chai Latte a la Marsay, that was a mix of whole spices that was an amalgamation of flavours that was both mine and my, now late, ABBA (father). It’s been winter all over again in Johannesburg the last week, even though we in Summer. After the hectic heatwaves we had, the rainy and icy weather was a welcome relief. At the Sound of falling rain hitting onto my roof top, brought on a new wave of heartbreak and missing for my late ABBA. And it just seemed like the right excuse I needed, to whip up His Classic Lemongrass Chai.

‘Junglee Chai’ (my urdu speaking readers will relate to this terminology), as ABBA referred to it, was probably the only time my ABBA got busy in the kitchen. Since I was 8-9 years old, I watched him lovingly prepare a mean pot of lemongrass chai. It became a weekend morning ritual, that he relished, producing the most aromatic and flavourful Cup Of Tea, that he treated his friends to after their weekly zikr sessions.

A WISE OLD MAN ONCE SAID, “KEEPING CHAI MAKING SIMPLE, BUT PREPARED WITH LOVE, IS THE SECRET TO A PERFECT CUP OF CHAI.” (~A.W.ESSA~) … That’s My Abba, He was indeed a wise old man, whom I dearly miss.

The last time I personally stood by his side watching him brew 2 cups of his special Junglee chai, was when my only darling brother, Mohammed Bilal, turned 40, a couple years back. A special moment just for father and son that they both relished.

Lemongrass has many health benefits, like relieving bloating, boosting oral health, helps lower cholesterol, detoxify the body and even helps fight depression. These are just some of the benefits of Lemongrass Tea. The simplest way to enjoy a cup of Lemongrass Tea, would be to steep a few snippets of Lemongrass leaves or Stalks …in a cup of boiled water. Allow to steep for 5 minutes, strain and enjoy.

Amazing how tea can fix just about anything, don’t you agree? Now let’s take your tea culture to the next level by whipping up a Classic Lemongrass Chai (latte), with a few ingredients. Let me show you how, as I share with you our family favourite Lemongrass Chai recipe with a variation, and I do hope you give this one a try soonest. So go on, grab your favourite book, a cookie or two, OR just curl up in front of the telly, BUT MAKE SURE YOUR HANDS ARE ADORNED WITH A CUP OF PIPING HOT AND DELICIOUS CLASSIC LEMONGRASS CHAI.

INDULGE YOURSELF LOVELIES, HAPPY LEMONGRASS CHAI BREWING

LOVE MARRIAM

CLASSIC LEMONGRASS CHAI (Junglee Chai) - Marsay Family Favourite

Servings: 1-2
Difficulty: easy
Print

Author: Foodeva Marsay

(@foodeva_marsay)

Classic Lemongrass Chai ~ Variation 1

(@foodeva_marsay)

You will need:

2 Cups Fresh Milk

2-3 Black Tea Teabags (OR USE 2-3 Tablespoon Loose Black Tea

2 Blades of Lemongrass Leaves (washed and snipped into pieces)

Sugar or Alternative sweetener To sweeten (according to preference)

Tea Strainer

Brewing of Lemongrass Chai, with Snippets of Lemongrass leaves, Teabags and Milk

INSTRUCTIONS:

~ Add the Milk to a sucepan and gently warm on medium heat.

~ When warm, add in the snipped lemongrass leaves.

~ Lower the stove heat to low, and add in the Teabags or Loose Tea

~ Allow the tea to brew on low heat until it boils and the tea is fragrant and aromatic.

~ Sweeten according to Preference.

~ Strain the brewed Lemongrass Chai into cups and Serve piping hot with your favourite tea time treat..or just perfect al on it’s own.

*Kindly share my recipes as posted, www.marriamsayed.com*

Perfectly Brewed Classic Lemongrass Chai

Classic Lemongrass Chai ~ Variation 2

(@foodeva_marsay)

You Will Need:

1 -2 Lemongrass Stalks (slice into rounds)

1/2 Cup Boiled Water

2-3 Black Tea Teabags (or 2 tablespoon loose tea)

1 Can Evaporated Milk (380g Can)

Sugar or Alternative Sweetener to sweeten (according to preference)

Variation 2 using Sliced Lemongrass Stalks, brewing in boiled water.

Variation 2, using evaporated milk and Lemongrass stalks to make a Classic Lemongrass Chai

INSTRUCTIONS:

~ Add the boiled water to a saucepan, together with the sliced Lemongrass Stalks

~ Allow to steep and simmer on medium for 2-3 minutes

~ Now add in the Teabags or Loose tea

~ Followed by adding the evaporated milk.

~ Lower heat on stove and allow the Lemongrass Chai to brew, pressing down onto the cut Lemongrass stalks to release maximum flavour.

~ When Chai comes to a low boil, and is aromatic, sweeten according to preference.

~ Strain the Classic Lemongrass Chai into cups and serve immediately.

*Kindly share my recipes as posted, www.marriamsayed.com*

NOTES BY FOODEVA MARSAY

>> This is a classic, clean flavour profile for lemongrass chai. If you are looking for a spicier version, why not give my KARAK CHAI recipe a go.

I SMILE is a peak into MY SMILE During EACH phase of Grief.

Hey lovelies, Slowly Inching my way back onto the blogging scene, I do Hope you missed me, as much As I have missed inspiring you.

Losing a Loved One, Especially a Parent, is one of LIFE’S GREATEST TEST.
MY SIBLINGS, I AND THE REST OF OUR FAMILY had lost my Mummy, just 4 years back, and then just recently, 17th October 2019, my beloved ABBA(father) was also called back to His Creator.

To say that this shattered us, would be an understatement. ABBA was a unique human being, loved not just by us as a family, but LOVED AND RESPECTED by many others within the community and those he came into contact with.

For the family…that fateful day, delivered a huge shock to us. He was our PILLAR OF STRENGTH ALWAYS... And when that Pillar finally succumbed his life from this worldy life (dunya)…. the tremors that vibrated through us was undeniably real. When our Pillar fell…so too did our legs give way from beneath us.

We are left with a sadness deep within our souls. PARENTS ARE THE EPICENTER OF EVERY FAMILY… WHEN THAT CORE IS SHAKEN, OR LOST, THEN THE VIBRATIONS ARE SURE TO HAVE A IMPACT FOR A WHILE.

GRIEVING…Is NORMAL and an Important part of LIFE. HOWEVER, finding ways to cope and help bring yourself out of a manic depressive state is much more Important. The HEALING process from grief is different for each person. This is just one way for me to heal…I write out my feelings and Thoughts to better help me cope.

This little FOOD FOR THOUGHT is what is helping me heal gradually… I take solice from these words, and I hope they can bring YOU MY READERS, IN SIMILAR SITUATIONS, some much needed comfort during your grieving process.

Like I Had done before upon losing my Mummy… A LETTER TO MY MOTHER ,This post is a dedication TO MY BELOVED ABBA (FATHER) AND MY DEAREST MUMMY. ABBA HAD THE MOST BEAUTIFUL SMILE, APART FROM EVERY OTHER VIRTUOUS QUALITY HE ENCOMPASSED.

SO NOW I TRY TO SMILE… BECAUSE IT REMINDS ME OF HIM, AND THE SMILE, HUG AND KISS HE LEFT ME WITH, THE LAST TIME I SAW HIM ALIVE.

A huge amount of respect and Gratitude to everyone that have made duas for Him and my family during these trying moments in life, your calls, concerns and support is most definitely appreciated.

*Disclaimer* I am by no means any kind of psychologist, these are just means by which I help myself cope and heal. PLEASE SEEK PROFESSIONAL ADVICE if you feel the need to.*

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

I SMILE
Written By Marriam Essa-Sayed
(@foodeva_marsay)
www.marriamsayed.com

During Grief….

I SMILE…but my smile, doesn’t reach my eyes anymore.
I SMILE...but my eyes are sad.
I SMILE… but my heart is shattered into millions of pieces.
I SMILE... but the rest of my body protests from rejoicing along.

Healing from grief…

I SMILE… because I know THIS WORLDY LIFE (DUNYA) IS A TEST
I SMILE… because I want my loved ones to see me trying to battle my innermost emotions.
I SMILE… because YOU stood by my side during these TESTS
I SMILE … because I believe that the ALMIGHTY Allah/God , has something better planned for me
I SMILE … because I see YOUR SMILE, etched around the the corners of my mouth.
I SMILE … BECAUSE YOU HAVE BEEN THE BEST EXAMPLES AND LEFT, My siblings and I, WITH THE ULTIMATE LEGACY ON HOW TO BE A BETTER HUMAN BEING, BETTER SPOUSES AND BETTER PARENTS.
I SMILE BECAUSE I AM FOREVER INDEBTED TO THE ALMIGHTY FOR GRANTING ME PARENTS, LIKE YOU BOTH, WHO PROVED TO BE THE BEST TEACHERS IN THIS DUNYA.

ALHAMDULILLAH!!!

Continued Healing From Grief…

I SMILE NOW... EVEN THOUGH THE TEARS THREATHEN AT THE BACK OF MY EYES.

I SMILE NOW… EVEN AMIDST THE ESCAPED TEARS, AS MY HEART GENTLY AND GRADUALLY BEGINS TO HEAL FROM LOSING YOU.

I SMILE NOW... REMEMBERING ALL OUR SPECIAL MOMENTS.

I SMILE MORE NOW… BECAUSE I WATCHED YOU BOTH DO IT ALL THROUGH THE CHALLENGES THIS WORLDY LIFE (DUNYA), THREW YOUR WAY.

I SMILE …. NOT BECAUSE I STOPPED LOVING YOU,
I SMILE …. BECAUSE I AM HEALING,
I SMILE NOW…BECAUSEI AM LEARNING TO LIVE EACH DAY, WHILE MISSING YOU.

THIS SMILE, I SMILE …. IS MY ACT OF SADAQAH, ON YOUR BEHALF,
I KNOW I MUST SMILE… BECAUSE IT’S SUNNAH

*In Remembrance of My BELOVED AND DEAREST PARENTS, Hajee Abdul Wahab Essa and Rashida Bee Bee Essa*
Do remember them and all Dearly departed in your duas/prayers.
*MAY ALLAH GRANT THEM FORGIVENESS AND HIGHEST STAGES IN JANNAH AMEEN ⚘💕*

*Kindy Share as posted,www.marriamsayed.com*

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

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This simple and rustic Baked Cajun chicken, is bursting with flavour and promises to tantalise your tastebuds. Perfect option for an Alfresco Style Dining.

I KNOW…I KNOW… YOU LOVELIES HAVE MISSED ME RIGHT #winkwink . But can you blame me!!! SPRING HAS SPRUNG in my BEAUTIFUL South Africa, and I just can’t get enough of watching nature transform before my eyes. Imagine… Fresh lime green new leaves, flowers blooming all around, birds chirping a new tune, fresh cool air (NOT THE DREADED WINTER COLD)….OOOH and let’s not forget the ‘SPRING CLEANING’.

With this much gorgeousness all around me, I just don’t want to miss a second, anyone else feel that way?? Thankfully, Johannesburg’s colder days are over, and Spring has brought in some warmer days. Warm days, that call for a slight bit of a ‘heat’ to a meal to match our weather. Cajun style Cuisine is what I served up on my table recently. Inspired by Cajun Seasoning, which is a rustic blend of spices which hails from Louisiana. I too, like many others, have my own spin on Cajun Seasoning.

Cajun Seasoning, is generally a spicy blend, the heat emerging from the use of Cayenne and Pepper. I also like the versatility of this spice blend, as It works great with fish and other meats as well, not just chicken. You can use it as a dry rub, but personally, I prefer whisking it up into a marinade. All I do, is throw in all my spices and wet ingredients, as well as garlic and onion into a blender, and voila… I have a quick batch of Cajun Marinade. If you intend to use it as a dry rub, then add onion powder and garlic powder instead of whole ingredients.

This Baked Cajun Chicken is perfect, simple and light for Alfresco Style Dining, or just as good made into a chicken salad. Baked or Pan fried, Whichever way you choose to enjoy this Cajun Inspired Recipe, I assure you, it will also become a favourite in your home too. Now, off you go, grab all the ingredients, dust off those aprons, and let’s cook … CAJUN STYLE.

Pease Take a moment to rate this recipe further down the page, and Do remember to drop me your feedbacks in comments below, or on any of my social media platforms.

ENJOY CHICKEN DISHES?, THEN HAVE A LOOK AT THESE RECIPES AS WELL…

Za’atar and Sumac Chicken

Easy Chicken Curry

Rosemary and Lemon Chicken Pot Roast

Happy ‘CAJUN COOKING’ Lovelies

Love Marriam

Before you start… Here is my STEP BY STEP Collage to help you better understand this Baked Cajun Chicken

BAKED CAJUN CHICKEN

Servings: 4
Difficulty: easy
Print

Author: Foodeva Marsay (@foodeva_marsay)

Ingredients and Instructions:

4 Skinless Chicken Fillets, Butterflied (400grams – 500grams)

~ Wash and Dry Chicken Fillets.

~ Make up the Cajun Spice Blend Marinade.

Cajun Spice Blend Marinade

(@foodeva_marsay)

~ 2 Tablespoon Paprika Powder

~ 1 teaspoon Peri-Peri Powder (OR Cayenne Powder)

~ 1/2 teaspoon Chillie Powder

~ 1/4 teaspoon Turmeric Powder

~ 1/4 teaspoon Black Pepper Powder

~ 2 teaspoons Dried Origanum

~ 1/4 teaspoon Dried Thyme

~ 1 teaspoon Salt

~ 1 Tablespoon Fresh Chopped Garlic

~ 1 Small Onion, Roughly Chopped

~ 1/3 Cup Vegetable Oil

~ 2 Tablespoon Lemon Juice

*BLEND THE ABOVE MARINADE INGREDIENTS UNTIL SMOOTH.

~ Now Preheat the oven to 200 degrees celsius , and coat a large oven proof dish with a non stick cooking/baking spray

~ Using the Cajun Spice Blend Marinade above, Marinate the chicken Fillets, for 10-15 minutes and place into the oven tray, with any excess marinade.

~ Dot with 1-2 tablespoon Butter, Cover with foil and bake for approxiamlety 30-35 minutes, or until oil surfaces. DO NOT Let the chicken dry out too much.

~ To serve, Spoon over pan juices and oil onto the Baked Cajun Chicken, and enjoy with your favourite side or a salad.

NOTES BY FOODEVA MARSAY

> To Make a dry Cajun Spice Rub, Substitute the Fresh Garlic, with 1 Tablespoon Garlic Powder, and the substitute the onion with 1-2 Tablespoon Onion Powder.

> For a spicier end result, Up the amounts of Cayenne Powder, or peri-peri powder

> This marinade can also be used to prepare Cajun Style Fish, Remember not to marinate fish for too long. It can be added, while your oven or pan heats.

> Pan Frying with this recipe is also recommended.

*Kindly share my recipes as posted, ©www.marriamsayed.com*

Baked Cajun Chicken makes a perfect Light meal to dine Alfresco Style

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The Lilac Breasted Breasted Rollers, are like winged rainbows against the African Skies.

With it being World Photography Day today, 19th August, and since I have not shared some of my amateur clicks with you lovelies in a while, makes for a perfect opportunity to showcase these 2 captures. I simply can’t get enough of these pretty, rainbow coloured birds, with its Lilac Chest, Green Head and Shades of Blue Wing. You too will be Hypnotised with its beauty.

The Lilac Breasted Roller is an African member amongst the roller family of birds, and is widely found in the Sub Saharan Africa. Considered a bird of PEACE, and Unofficially recored as Kenya’s National Bird, The Lilac Breasted Roller, is also believed to play a significant part in some African Folklore.

One of my favourite bird species to photograph in the Kruger National Park, I have a good few pictures of these little beauties perched upon a tree branch. I have never been quick enough, or lucky enough, to capture one in flight. If there is one thing I have learnt from my passion for Photography, it is PATIENCE. Often times, we drive off after the lilac breasted roller takes flight, but then in December 2017, We were patient enough to hang around, enjoyed the antics of this particular Lilac Breasted Roller, and managed to capture a good few pictures.

Until Next Time… Allow me to leave you with these 2 pictures I captured and this Quote,

“Taking Pictures is Savouring Life intensely, every hundredth of a second” ~ Marc Riboud~

Lilac Breasted Roller in Flight – Kruger National Park, December 2017

Lilac Breasted Rolloer, December 2017. Kruger National Park

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Coloured Coconut make for pretty deco on sweets treats. Similar to my DIY Blog Posts on How to colour Almonds and Sesames seeds, this one is just as easy.

WHY COLOUR COCONUT??? Because there is always so much more that can be done with it. I remember days, way back in the ‘old days’ when coconut was used to decorate cakes, instead of the fancy fondant toppers we have today. When grans and mum’s whipped up a cake for their little ones, then coloured coconut was the go-to ingredient for deco. Perfectly coloured to match green grass fields, or blue skies. A ball of yellow in the corner, was also coloured coconut.

Besides, coconut is delicious too. This rainbow coloured version that I mix up, Is percent for topping onto frosted cupcakes, desserts and even a good few sweet treats. Think about sprinkling it onto Sutherfeni, Khaja (Banana Puri), or like I did, when I opted to have a rainbow sprinkle of coconut on my Dahiwara . HOW PRETTY DO THESE LOOK!

Rainbow Coloured Coconut sprinkled onto Dahiwara

Here is how You too can go about making this.

HAPPY ‘COCONUT COLOURING’ Lovelies

LOVE MARRIAM

Have a Blessed Eid-Ul-Adha to all my muslim readers.

HOW TO COLOUR COCONUT -DIY FOR BEGINNERS

Difficulty: easy
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AUTHOR: Foodeva Marsay (@foodeva_marsay)

Step 1

~ Preheat the oven to 90-100 degree Celsius

~ Place a sheet of baking paper onto a Baking sheet

Step 2

~ Depending on how many colours you need, Place 1/2 Cup of Desiccated Coconut into a sealable plastic bag (or any other plastic bag you have available)

~ Add in 2-3 drops of colouring to the coconut, and mix in the colouring evenly.

~ The colouring may not adhere, so a few drops of water may assist in evenly distributing the colour to the coconut.

~ If you need more colours, do the same as above, each in a new plastic bag.

Step 3

~ Place the coloured coconut onto the Baking paper prepared sheet pan.

~ Remember to keep colours separated if using more than one colour.

~ Once all the coconut has been coloured, Sit the sheet pan into the oven, on the middle rack

~ Allow the coconut to gently dry for 5-10 minutes. Take Care not to brown the coconut.

Batches of Coloured coconut, Ready to dry in oven.

Step 4

~ Remove the coloured coconut from the oven, allow to cool well.

~ When the coloured coconut is dried and cool, you can gently Mix them up, to form a multi-coloured rainbow coloured coconut

~ The coloured coconut is ready to be stored, in an air tight container. Use as desired.

NOTES BY FOODEVA MARSAY

> If you need coloured coconut in separate colours, the dry each coloured lot separately. Cool well and store each colour separately.

> You can add more colouring as you need colour intensity. Gel colours or liquid concentrates are good to use.

> Perfect to use sprinkled onto Sutherfeni, Khaja (Banana Puri), or like I did, when I opted to have a rainbow sprinkle of coconut on my Dahiwara.

Coloured Coconut makes for a perfect deco.

This super easy and soft roti, is the perfect accompaniment to almost all Indian styled curry dishes, as well as grilled foods.

Roti, also known as Chapati, is a type of unleavened flatbread, that has originated from the Indian subcontinent. Without too much of a fuss, Roti can be put together with minimum effort. As different parts of the World have their own way of preparing these versatile Flatbreads, so too do we South Africans.

Using just a few basic ingredients, flour, water, salt, oil and ghee, Roti is a firm favourite in many a home here in South Africa. If there was any 1st dish you are taught whilst growing up, I know for me it was, then Roti it was. Growing up in an Urdu speaking family, these were, and still is, my dear abba’s (dad) absolute favourite with his main meals. ‘HAATH KI ROTI’ (HANDMADE BREAD) is how he often refers to these. Have you heard that urdu term before? He had always enjoyed these roti, folded and rolled out into squares, something his mum (MY LATE DADI), had especially done for him. I too learnt this trick from my DADI, AUNTS and LATE MUM, and I still make a few this way, especially the last 2 as ‘sugar roti’ (SEE HOW TO FOLD THESE INTO SQUARES IN RECIPE)

AUGUST Being Women’s Month in South Africa, THIS ROTI post is a special SHOUT OUT, to all the ELDER WOMEN IN MY FAMILY, AS WELL AS WOMEN ACROSS THE COUNTRY, who selflessly prepare these Handmade Breads for their family to enjoy. Years gone by, and probably still prevalent in some homes, Roti used to be toasted on a flat pan(TAWA), whilst the family members sat down to eat. Women would serve their family piping hot rotis, right off the tawa.

These days, however, roti is most often prepared ahead, and frozen. Convenient enough to reach into the freezer, remove a batch of prepared rotis, zap them in the microwave and you have fresh piping hot roti. Roti is NOT all that difficult to make, and if you are going to prepare this recipe, for the 1st time, then take it from me, STOP WORRYING ABOUT HOW PERFECTLY ROUND YOUR ROTI TURNS OUT. We tend to add more pressure on ourselves trying to be perfect the 1st time round. But hey… remember, the taste is in the final product. If you need perfectly round rotis, then keep practising on the rolling bit, and you too will perfect it. If not, then simply use the edge of a side plate to neaten out your rolled rotis.

So let’s get started, boil you kettle of water, have all your ingredients measured out, wooden spoon/Fork at the ready, and here is my My Family Favourite Roti recipe for you to try.

HAPPY ‘ROTI ROLLING’ LOVELIES

LOVE MARRIAM

Before you go…

DO ALSO GIVE THESE BREAD SIDE DISHES A TRY SOMETIME…

NAAN FLATBREAD (YEAST-FREE)

PURI – PUFFED INDIAN BREAD

BEFORE YOU START…HAVE A LOOK AT THIS STEP BY STEP SLIDESHOW, ON HOW TO MAKE ROTI. Follow the instructions in recipe card.

ROTI -SOUTH AFRICAN STYLE (MARSAY FAMILY FAVOURITE)

Servings: 10-12
Difficulty: easy-moderate
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AUTHOR: FOODEVA MARSAY (@foodeva_marsay)

INGREDIENTS

2 and 1/2 Cups All-Purpose Flour (cake flour)

1 and 1/2 teaspoon Salt

4 Tablespoons Vegetable Oil

1 and 1/2 Cups Boiled Water (USE WATER A FEW MINUTES AFTER BOILING)

MELTED GHEE for smearing AND extra flour for dusting

INSTRUCTIONS

~ Add flour, salt and Oil to a large enough mixing bowl. Rub the oil into the flour.

~ Firstly, add in 1 cup of the Boiled Water, using a fork or handle of a wooden spoon, mix the water into the flour mix.

~ Gradually add more of the Water, mixing as you go, until the dough begins to hold.

~ Carefully, knead the dough now with your hands, until you have a soft pliable dough, that is not sticky.

~ Add more flour, if you feel the dough a little too sticky to handle.

~ After kneading the dough, dust your work surface with flour, and roll out the soft ball of roti dough into one large roti, not too thin.

~ Now Spread on 2-3 Tablespoon Melted ghee onto the large rolled out roti, and sprinkle liberally with a dusting of flour.

~ Starting from the top edge of the large roti, carefully roll the roti into a swiss-roll , bring it towards you.

~ Once done, pinch closed the edges, and gently even out the roll by rolling it on your work surface

~ Portion out this Roti Swiss Roll, into fist sized pieces, or cut them into equal portion sizes.

~ Pinch closed any open bits of roti swiss roll, to form neat balls of Roti Dough and dip these into flour. Sprinkle your mixing bowl with more flour, and place these portioned size Roti Balls into the bowl, in a single layer.

~ Cover the bowl with a clean kitchen towel, or cling-film. Allow these roti balls to rest for a minimum of 30 minutes, before rolling out and toasting.

~ After resting the dough, You are now ready to roll out each dough.

~ Heat your flat-pan (TAWA) to medium/high setting.

~ Dust your work surface with flour, and with slight pressure, start rolling the roti ball dough into a disk. I find applying a little more pressure on the side as I roll, helps the roti dough to turn easily.

~ If the dough sticks, gently lift it, and dust a little flour on the work surface.

~ Roll into side plate sized disks and dust off excess flour, before placing the rolled out roti onto a hot flat pan(tawa)

~ Turn the roll on the pan a few times, when it begins to bubble, turn over the roti, using a spatula (or your hands).

~ Allow the other side to bubble up as well, now add a little melted ghee to the roti and spread on surface

~ Flip over the roti, and add a little more ghee on the other side.

~ Flip over again, just to further brown the roti. IF you feel the roti needs more browning, keep flipping it.

~ Stack each roti onto a wire rack, and keep covered with a clean Kitchen towel.

~ Rotis are ready to be served, piping hot. Or these can now be cooled well, before packing them away, placed flat into Freezer safe Plastic Bags. Store away in amounts you prefer.

FOR A SQAURE SWEET ROTI(SUGAR ROTI)

(@foodeva_marsay)

~ Take one to the portioned out, roti balls, and roll into a small disk

~ Smear a little ghee on the disk

~ Now sprinkle on 2 Tablespoon, or more, SUGAR

~ Fold in the 2 sides, to slightly over-lap at the centre

~ Dab the points the dough will meet, with a tiny bit of ghee, now fold over the other sides to fold over, forming a SQUARE.

~ Ensure the edges are pinched closed properly.

~ Dust work surface with flour, and gently roll out the square into a little larger square, following the square dough formation.

~ Toast this sweet roti, quickly, same as you would regular roti. Take care not to burn it, as the sugar begins to caramelise into the dough.

~ Best enjoyed served HOT

**NOTE.. Follow the same folding technique mentioned above, to make square rotis, instead of a standard round roti. You will not be adding the sugar, just ghee and fold up into square.

DIY- Square Roti (I make my Sugar Roti with this folding technique)

NOTES BY FOODEVA MARSAY

> Always handle the dough carefully, especially after adding the boiled water. If you prefer, wait a few minutes before kneading into a dough.

> Your roti dough needs to be soft and smooth. So gradually add water if it is too dry.

> Use flour to dust onto dough in it is sticky to handle.

> The Portioned roti Balls, will keep well in the fridge for a day or 2, roll out as you need fresh piping hot rotis.

> You can also Roll out each roti ball, into side plate sizes, and store away in the freezer. For this, ensure that you Separate each rolled out roti with a sheet of plastic, so they may not stick. To Toast them, simply add them, from frozen, to a medium heated taw, and toast as mentioned in recipe.

> The same storing method is required for roti that is already toasted, Ensure you freeze them into amounts convenient for you, that is in 2, 4, 6 batch lots. You can heat these straight from the freezer, in your microwave, of bring back to room temperature, before warming and serving.

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Light and Moist, delicately flavoured with orange and vanilla, these orange muffins are for a perfect morning tea-time treat or snack option.

With Blends or Yellow and Red, the colour ORANGE is associated with Creativity and Joy. Happiness and Health, Stimulation and Fun are also just some meanings associated with the colour Orange. Who doesn’t enjoy these colours on a morning sky or as the sun sets over the horizon. I know I do.

The fruit ORANGE, like other Citrus fruits, is always associated with health and vitamin C. With health benefits such as Lowering Cholesterol, Keeping blood pressure in check and Maintaining a healthy blood sugar levels, are just some reasons why this fruit should be enjoyed more often. And Winter in South Africa, means CITRUS FRUIT SEASON.

Like I mentioned On my INSTAGRAM and FACEBOOK posts recently, My hubby dearest had brought along a mini haul of these delicious fruits, straight from the farms in Malelane, Mpumalanga here in South Africa. What more can I ask For, Oranges and Lemons for days with a short staycation in my favourite part of the World Kruger National Park. #winwin

So I am just loving all these citrus fruit in my home, and have made dishes that incorporate these juicy gems. I will be Taking over your feeds, with a few citrus filled posts, and I am sure you are going to love them as much as we have been enjoying them.

To kick Off Today, let me share with you a Baked treat. A perfectly flavoured, light and moist, these Orange Muffins will beg you to reach for one more.

I made these in a regular sized muffin pan, but you can make them as large cafe style muffins as well.

DO YOU ENJOY MUFFINS? HAVE YOU TRIED MY OTHER MUFFINS RECIPES???

These HEALTHY BRAN MUFFINS are a must try!!!

And Here is another classic citrus muffin, LEMON AND POPPY SEED MUFFINS

Now off you go lovelies, grab those pretty aprons and whisks, and let’s get baking!!!

Happy ‘Orange Muffin’ Baking

LOVE MARRIAM

SCRUMPTIOUS ORANGE MUFFINS

Servings: 12-15 muffins
Difficulty: easy
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AUTHOR: FOODEVA MARSAY (@foodeva_marsay)

INGREDIENTS

2 Cups Cake Flour

1 teaspoon Bicarbonate of Soda

Good Pinch of Salt

1 Cup Castor Sugar

1 Cup Plain Yoghurt

1/2 Cup Vegetable Oil

1/2 Cup Orange Juice (Juice of 1 Medium sized Orange)

1 teaspoon Vanilla Essence

1 extra large Egg

1 tablespoon Orange Zest (Zest of 1 Medium sized Orange)

INSTRUCTIONS

~ Preheat oven to 190 degrees Celsius, prepare Muffin pan. (Either use Non Stick spray or Cupcake Cases)

~ In a large enough Mixing Bowl, sift in the flour, bicarbonate of soda and salt

~ Add the Orange rind to the castor sugar and mix well, before adding to the sifted dry ingredients.

~ Whisk the wet ingredients until blended

~ Gently Stir in the wet ingredients into dry ingredients, using a spatula or whisk, until batter is just blended and smooth.

~ Fill Muffin pan Half way up and bake for approximately 20 minutes or until cake tester comes out clean.

~ Cool well on wire rack before storing and enjoying with your favourite warm beverage.

OTHER VARIATIONS TO TRY..

~ Add in a handful of Chocolate Chips or Dried Cranberry to the batter before baking.

TIP OF THE DAY (@foodeva_marsay)

TO EXTRACT MORE JUICE FROM CITRUS FRUIT,

>> Roll an orange or any citrus fruit, between your palms or on a flat surface, before juicing.

>> OR microwave the citrus fruit for 20 seconds, before juicing.

NOTES BY FOODEVA MARSAY

> To form the batter, Use a light hand to blend together the ingredients. Just a gentle stir to get all ingredients together.

> You can use more Orange zest if you prefer

> For a more intense orange flavour, use a few drops of orange essence/extract as well.

> This recipe can be doubled easily, and would be great as a Loaf Cake too.

> If You are not using cupcake cases, Let the Muffins sit for 2 minutes in muffin pans, then using a rounded edge knife, gently run the knife along the sides to loosen, and remove from the muffin pans. Cool on wire racks, not in the muffin pan.

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