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Main Dishes

Spinach Quiche


Ingredients:

  • 1/2 cup butter 
  • 3 cloves garlic, chopped 
  • 1 small onion, chopped 
  • 1 (10 ounce) package frozen chopped spinach, thawed and drained 
  • 1 (4.5 ounce) mushrooms
  • 1 (6 ounce) package herb and garlic feta, crumbled 
  • 1 (8 ounce) package shredded Cheddar cheese 
  • salt and pepper to taste 
  • 1 (9 inch) unbaked deep dish pie crust 
  • 4 eggs, beaten 
  • 1 cup milk 
  • Salt and pepper to taste


Directions:

Preheat oven to 375 degrees F (190 degrees C).

In a medium skillet, melt butter over medium heat. Saute garlic and onion in butter until lightly browned, about 7 minutes. Stir in spinach, mushrooms, feta and 1/2 cup Cheddar cheese. Season with salt and pepper. Spoon mixture into pie crust.

In a medium bowl, whisk together eggs and milk. Season with salt and pepper. Pour into the pastry shell, allowing egg mixture to thoroughly combine with spinach mixture.

Bake in preheated oven for 15 minutes. Sprinkle top with remaining Cheddar cheese, and bake an additional 35 to 40 minutes, until set in center. Allow to stand 10 minutes before serving.

Curried Eggplants with Tomato and Basil


Ingredients:


1 cup white basmati rice

kosher salt and black pepper

1 tablespoon olive oil

1 onion, chopped 

2 pints cherry tomatoes, halved 

1 eggplant (about 1 pound), cut into ½-inch pieces

1½ teaspoons curry powder 

1 15.5-ounce can chickpeas, rinsed

½ cup fresh basil

¼ cup plain low-fat yogurt (preferably Greek), optional


How to Make:


Step 1

In a medium saucepan with a tight-fitting lid, combine the rice, 1½ cups water, and ½ teaspoon salt and bring to a boil. Stir the rice once, cover, and reduce heat to low. Simmer for 18 minutes. Remove from heat and let stand, covered, for 5 minutes.


Step 2

Meanwhile, heat the oil in a saucepan over medium-high heat. Add the onion and cook, stirring occasionally, until softened, 4 to 6 minutes.


Step 3

Stir in the tomatoes, eggplant, curry powder, 1 teaspoon salt, and ¼ teaspoon black pepper. Cook, stirring, until fragrant, about 2 minutes.


Step 4

Add 2 cups water and bring to a boil. Reduce heat and simmer, partially covered, until eggplant is tender, 12 to 15 minutes.


Step 5

Stir in the chickpeas and cook just until heated through, about 3 minutes.


Step 6

Remove the vegetables from heat and stir in the basil. Fluff the rice with a fork. Serve the vegetables over the rice with yogurt, if using. Garnish with pomegranates.


Macaroni Pasta in Red Sauce


Ingredients:

1 tablespoon vegetable oil or 15 ml
500 g minced beef (Optional)
1 medium onion or 100 g, finely chopped 3 cloves garlic, finely chopped
1 tablespoon tomato paste
5 medium tomatoes or 500 g, chopped
1 teaspoon ground cinnamon
1 teaspoon dried basil
1 teaspoon dried oregano
3 cups water or 750 g, hot
20 g chicken or Vegetable Stock
1 packet macaroni pasta or 400 g


How to Prepare:

In a large pot, heat Vegetable Oil, and sauté Minced Meat and Onions until onions are soft. Add Garlic and Tomato Paste and cook for an additional 2 minutes.

Add Tomatoes, Cinnamon, Basil and Oregano to the pot and simmer for 10 minutes.
Add Hot Water, chicken stock, and Macaroni to the pot and simmer covered for 20 minutes or until pasta is cooked.

Stir once and dish out on a large platter.

Stuffed Tomato with Freekeh

Ingredients

10 small tomatoes or 1 kg

2 tablespoons olive oil

1 medium onion or 125 g, chopped

200 g lean minced beef

1½ cups Freekeh or 240 g, washed, soaked for ½ hour and drained

2 tablespoons fresh parsley, finely chopped

2 tablespoons coriander leaves, finely chopped

½ cup mushrooms or 50 g, chopped

2 cubes vegetable stock

¼ teaspoon ground black pepper

2½ cups water or 625 ml

Preparation

Cut with a sharp knife the top part of the tomato (stem part facing the bottom side) and hollow the tomato to empty the pulp from inside and set them aside. Chop the pulps and set them aside too. 

Heat the oil in a medium saucepan and cook onion until tender then add the beef and stir for 5 minutes or until beef is cooked.

Add Freekeh, parsley, coriander, mushroom, vegetable stock cubes, black pepper and the chopped tomato pulps and stir for 5 minutes. Add water and bring to boil with occasional stirring then cover and simmer over a low heat for 25 minutes or until Freekeh is well cooked. Set aside to cool a little.

Fill the empty tomatoes with the prepared Freekeh and place them in a baking tray greased with little of olive oil and bake in a 200˚C preheated oven for 35 minutes or until tomato is cooked.


Remove from oven and serve.

Crispy Tofu Bowl

Organic Ingredients:

14 oz. extra-firm tofu

1/2 small red onion, very thinly sliced

1/4 c. Grape vinegar

1/4 c. Thai sweet chili sauce

1 tbsp. olive oil

1 cucumber, chopped

3 tbsp. cornstarch

2 tbsp. vegetable oil

1 c. quinoa, cooked

2 tbsp. roasted cashew halves

Parsley leaves, for garnish

 

 

Directions

Slice tofu 1/4 inch thick. Place on cutting board between paper towels; top with baking sheet. Top with large cans or other weight; let stand 10 minutes. Soak red onion in cold water.

Whisk vinegar and Thai sweet chili sauce, olive oil and 1/4 teaspoon salt. Pat onion dry; toss with cucumber.

Sprinkle tofu on both sides with cornstarch. In 12-inch skillet, heat vegetable oil on medium-high until hot. Carefully add tofu. Cook until deep golden brown, 2 to 3 minutes per side. Drain on paper towels.

Divide quinoa among 4 bowls. Top each with salad, roasted cashew halves, parsley leaves and tofu.


Source:

bit.ly/2Dqd7WT

Sweet pea Broccoli and Organic Cheddar Frittata

Servings: 10 

Ingredients

  • 10 oz organic onions, minced
  • 10 oz organic potatoes, cooked and diced
  • 20 organic eggs
  • 1 cup organic old cheddar, shredded
  • 8 cubes organic sweet pea broccoli
  • 1 tsp organic unsalted butter

Directions

Melt butter over medium heat and add onion.  Sauté for 2 minutes. Add potatoes until they become brown. Beat eggs with sweet pea and broccoli, then pour over ingredients.  Stir gently. Set heat to low, add cheddar and cover the skillet.  Cook until eggs are nearly set. Remove cover and place skillet on a broiler until eggs become slightly brown. Cut frittata into wedges and serve.


Turkey Risotto

Cooking Time: 35 minutes
Difficulty: Medium
Servings: 4 or 8 as starter

Ingredients

  • Leftover cooked higher-welfare turkey skin
  • 8 sprigs of fresh thyme
  • 1 onion
  • 1 leek
  • 2 sticks of celery
  • olive oil
  • 1.4 litres organic chicken or vegetable stock
  • 300g Arborio risotto rice
  • 300g leftover cooked white higher-welfare turkey meat
  • 100ml leftover higher-welfare turkey gravy
  • 50g Parmesan cheese
  • 25g unsalted butter
  • 1 tablespoon mascarpone cheese

Directions

Place any leftover turkey skin from the bottom of the carcass into a cold casserole pan, then put on medium heat so the fat naturally renders out and becomes super-crisp turning halfway. When golden, strip in the thyme leaves to crisp up for just 10 seconds, then scoop the crispy skin and thyme on to a plate, keeping the pan of flavor some fat to one side.

Peel the onion, wash the leek and trim with the celery, then finely chop it all. Return the pan of fat to medium heat, then add the vegetables and fry for 10 minutes, or until soft but not coloured, stirring occasionally, and adding a splash of oil, if needed. Pour stock into a separate pan and bring to a simmer on low heat. Stir the rice into the veg for a couple of minutes, then pour in the Prosecco. Let it cook away, then start adding the stock, a ladleful at a time, letting each one cook away before adding more. Stir constantly for 17 minutes, or until the rice is cooked but still retains its shape. Meanwhile, finely chop the turkey meat, stirring it into the pan halfway through the 17 minutes. Reheat gravy, then sieve into a pre-warmed jug ready to pour at the table.

When the risotto is done, add enough extra stock to make it oozy, then remove from the heat. Finely grate over most of the Parmesan and beat it in with the butter and mascarpone, then taste and season to perfection. Put the lid on and take to the table. Divide between hot plates, make a well in the middle of each portion and pour in hot gravy, then crack and crumble the crispy skin and thyme over the top. Finish with a tiny extra grating of Parmesan, and a thimble of extra virgin olive oil if desired.


Spring Herbed Pasta

Servings: 6 

Ingredients

  • 1 pound whole organic wheat farfalle pasta (bow tie)
  • 1 tablespoon organic olive oil
  • 1 1/2 tablespoons each organic chopped chives, basil and dill (tarragon optional)
  • 1 cup organic low fat organic plain yogurt
  • 1/4 cup of chopped organic sundried tomatoes
  • 1/2 tsp each organic sea salt and pepper
  • 3/4 cup shredded organic parmesan cheese

Directions

Cook pasta in boiling salted water, then drain and rinse under cold water. Return pasta to stock pot and toss with olive oil. Add herbs, yogurt, sundried tomatoes, salt and pepper. Return stock pot to burner and reheat over medium-low, stir frequently. Do not overheat as yogurt will get separated. Once heated through, remove off the burner, add parmesan cheese and mix. You can serve this recipe as a hot or cold meal.


Penne Pasta with Broccoli, Tomatoes, and Olives

Ingredients

  • 1 pack of organic penne or spiral pasta
  • 4 cups organic broccoli
  • 2 tablespoons organic olive oil
  • 1 small red organic onion, chopped
  • 4 large organic garlic cloves, minced
  • 3 medium organic tomatoes, diced
  • 1/2 cup coarsely chopped organic kalamata olives
  • 1 teaspoon dried organic oregano, crumbled
  • 1/2 teaspoon dried crushed organic red chili pepper
  • 3/4 cup freshly grated organic parmesan cheese

Directions

Boil large pot of water.  Add pasta and cook until it’s semi-tender about 10 minutes. Steam broccoli florets until crisp/tender for about 5 minutes.  Rinse under cold water, then drain and set aside. Heat oil in skillet over medium high heat.  Add onions and sauté for 3 minutes.  Stir in garlic and sauté 1 minute.  Add tomatoes, olives, oregano, red pepper, and cook for 5 minutes. Drain the pasta, then add it along with broccoli to the tomato mixture inside the pot.  Toss gently to coat pasta and cook for around 3 minutes. Season with salt and chili pepper.  Transfer to a large bowl and sprinkle with cheese.


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