Ramadan Special

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Green Pea Cream Soup

Ingredients: (serves 8)

  • 2 packs of frozen green peas
  • Maggi Chicken Stock Cubes
  • 4 cups of water
  • 1 cup Whipping Cream


·         Put the peas in a pan and sauté for 10 minutes on low heat with 2 Maggi Chicken Stock Cubes.

·         Puree the peas with the Moulinex Stick Mixer until smooth. In parallel bring the water and the remaining 2 Maggi Chicken Stock Cubes to the boil.

·         Add the pea paste and stir until smooth and well mixed. Add Whipping Cream bit by bit to the soup until creamy. Season with pepper if needed.


Mazmaza Plate: Algerian Bourek (Meat Filled Pastry), Fried Cheese Balls and Fresh Garden Salad


Ingredients: (serves 8)


  • 1 tsp butter and 3 tbs melted butter
  • 1/2 ground lamb or minced beef
  • 1 Maggi Beef stock cube
  • 1 small onion
  • 4 sprigs chopped parsley
  • 1/2 tsp salt and 1/4 tsp pepper
  • 1/8 tsp cinnamon
  • 8 puff pastry sheets (frozen or fresh)
  • 1 beaten egg

For Cheese Balls:

  • 1 pack of round Halloumi Cheese balls
  • 1 pack of round Mozzarella Balls
  • 1 tbs all purpose flour
  • 2 sachets Maggi Crispo Pane Mix

For Salad:

  • Tomatoes, iceberg salad, sweet corn, green onions, cucumbers, mixed peppers
  • 4 tbs Sour Cream
  • 2 tbs vinegar
  • Herbs au Provence Mix or Basil and Cilantro


Preparation Bourek:

·         Melt the butter in a skillet over medium heat and add the onion. Add the minced meat and stir fry with the Maggi Beef stock cube as well as the parsley, salt, pepper and cinnamon and cook over medium low heat.

·         Take one sheet of puff pastry and fold both sides to the center length-wise and sprinkle lightly with melted butter.

·         Place 2 heaping tablespoons of meat stuffing at one end of the pastry. Press it out until it is about 8 cm wide and 2 cm deep. Roll the dough over and roll about 3 times. Sprinkle a bit more butter on the end and dab with egg to seal.

·         Do this with the remaining meat mix and puff pastry sheets.

·         Bake in a buttered baking dish in pre-heated Moulinex oven at 180 C for 20 minutes.

Preparation Cheese Balls:

·         Take cheese balls and roll them in your hand to tighten them and cover fully with flour and the with Maggi Crispo Pane Mix

·         Fry in Moulinex deep fryer until golden and drain on a tissue.

Preparation Salad:

·         Mix all sliced salad ingredients with the iceberg salad. Cut the iceberg with your fingers in bite size portions to preserve vitamins.

·         Mix Sour Cream with vinegar and herbs until smooth, if you need to smoothen more add a sip of milk. Season with salt and pepper and put dressing on salad right before serving to preserve the crunch.



Breaded Fried Shrimps with Sour Cream Dip


Ingredients: (serves 4)


  • 1 kilo medium sized shrimp, peeled with tail on
  • 3 sachets Maggi Crispo Pane Mix
  • 1 cup of Sour Cream
  • 1 cup of plain yoghurt
  • Fresh Dill finely chopped in the Moulinette
  • Fresh green spring onions finely chopped in the Moulinette




  • Wash the shrimp very well and drain completely.
  • Mix with Maggi Crispo Pane Mix
  • Fry in Moulinex deep fryer until golden and drain.
  • Mix the Sour Cream with the yoghurt until smooth add the chopped Dill and green onions and season with a little salt and pepper.
  • You can apply this recipe to meat, chicken, broccoli, cauliflower, eggplant and liver.


Moroccan Chicken and Olives

Ingredients: (serves 6)

  • 12 chicken pieces
  • 1 teaspoon ground cinnamon
  • 1 tsp ground ginger
  • 1/2 teaspoon ground turmeric
  • 1 tsp ground sweet paprika
  • 1/2 tsp ground pepper
  • 1/4 cup olive oil
  • 2 onions chopped in Moulinex Odacio
  • 1 red capsicum chopped in Moulinex Odacio
  • 1/4 cup fresh coriander
  • 1.5 Maggi Chicken Stock cubes
  • 4 strips lemon rind
  • 2 tbsp lemon juice
  • 1 cup green olives
  • 4 tbs of Whipping Cream


·         Combine chicken with spices in large bowl. Stand covered, for 1 hour.

·         Heat 2 tablespoons oil in a large pan. Cook chicken until well browned, but not cooked through. Transfer to larger pan.

·         Add remaining oil to pan. Add onion and capsicum. Cook over low heat for 5 minutes, stirring. Transfer to large pan with chicken pieces. Add coriander and the Maggi Chicken Stock cubes, lemon rind, juice and olives.

·         Simmer, covered, for 40 minutes, until tender and liquid has reduced. Thicken sauce with Whipping Cream.

Serving Tip:

Serve over white rice or basmati rice. To add a nice flavor use Maggi white rice cube while cooking the rice. It will add the Khaliji taste to your rice.

Butter Sautéed Veggies

Ingredients: (serves 4)

  • 1 pack of frozen mixed vegetables
  • 1 can sweet corn
  • 1 can mushrooms
  • 2 Maggi vegetable stock cubes
  • 2 tbs butter
  • Salt and pepper


·         Put the frozen vegetables in a pan; add 1 Maggi vegetable stock cube, the butter and leave to simmer on lowest heat for about 10 minutes until the vegetables are sautéed yet still cross.

·         Stir well. Add the sweet corn and mushrooms. The butter and the remaining 1 Maggi vegetable stock cubes will melt together and create a nice sauce for the vegetables. Season with salt and pepper and serve hot.

·         You can also steam the vegetables in Moulinex Steam Cooker and add the butter sauce after the vegetables are sautéed.

·         To add some fresh breeze to this recipe mix the vegetables with white rice and add fried chicken strips or fried shrimps. See below recipe.


Stuffed Meat Rolls with Béchamel

Ingredients: (serves 8)

  • 1 kg veal escalope, hand battered thin
  • 7 slices of smoked turkey
  • 7 slices of gouda cheese or any other yellow cheese
  • 1 sachet Maggi Béchamel Mix
  • 4 cups of milk (skimmed or full cream)
  • Pinch of nutmeg, grinded
  • 3 medium potatoes sliced in the Moulinette
  • 1 cup Whipping Cream
  • 1 Maggi Chicken Stock Cube dissolved in 1 cup of water
  • 1 beaten egg
  • 1 Maggi Chicken Stock Cube, crumbled


  • Take the veal slices and put one slice of cheese and turkey then roll up and put in a Pyrex add the sliced potatoes on the sides of the meat rolls.
  • Cover with Whipping Cream and the dissolved Maggi Chicken Stock. Cook in pre-heated oven on 180C for 20 minutes until meat and potatoes are cooked. Take out of the oven.
  • Mix the Maggi Béchamel Mix with milk; stir continuously for five minutes on moderate heat. Once it thickens add beaten egg and crumbled Maggi Chicken Stock Cube.  Add the nutmeg. Cover the dish with Maggi Béchamel Mix and put back in oven for another 10 minutes. When the surface is golden take out and serve hot.


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