Learn how our food creator from Europe creates a starch and carbohydrate rich potato-based savoury suhoor and iftar this Ramadan.

Suhoor: Potato Hash

Ingredients:

• 1 tablespoon olive oil
• 1 tablespoon unsalted butter
• (550g) 2 large potatoes peeled and cut into ½ inch cubes
• 1 small onion diced
• 1 small red bell pepper, diced
• 2 teaspoon spring onion, chopped
• Salt and pepper to taste
• Dried thymes as needed
• 1 tablespoon crumbly cheese
• 2 eggs

Preparation:

• Preheat oil in a large nonstick skillet over medium heat.
• Add potatoes, season with salt and black pepper, toss to coat with oil
• Place a lid on the pan and allow the potatoes to cook covered for 10 minutes.
• Remove the lid and increase the heat to medium high.
• Add butter, onion and bell pepper.
• Cook for 15 minutes, stirring occasionally, until the potatoes and vegetables turn golden brown.
• Season with cumin and thymes.
• Make two holes to poach 2 eggs and add some crumbly cheese.
• Sprinkle some dried thyme leaves.
• Cover with for a few minutes just enough to cook the eggs.
• Top with spring onions.Serve immediately. Enjoy!

Iftar: Cheesy Chicken and Potato Bake with White Sauce

Ingredients:

• (324 gram) 2 chicken breasts, cut in small dices
• (600 gram) 2-3 large potatoes, cut in half inch thick slices
• 1 teaspoon dried thyme
• 1 teaspoon salt or to taste
• 1 teaspoon pepper
• 1/2 teaspoon paprika powder
• 1/2 teaspoon cumin powder
• 1/2 teaspoon garlic powder
• 1/4 teaspoon red chili powder
• 1 tablespoon olive oil
• 1 tablespoon of vegetable oil
• 1 small onion, chopped
• 1/2 red bell pepper, chopped
• 1/2 yellow bell pepper, chopped
• 1/2 green bell pepper, chopped
• 2 tablespoons of tomato sauce or tomato paste
• (45 gram) 1 tbsp of butter
• 1 tablespoon flour
• 400 milliliter milk
• 1/2 teaspoon dried oregano leaves
• Dried basil leaves for topping
• 1/2 cup mozzarella cheese, shredded
• 1/4 cup cheddar cheese, shredded

Preparation:

Baked Potatoes

• Preheat the oven to 330°F/165°C.
• Add the potatoes in an oven tray. Season them with dried thyme, salt, pepper, paprika powder and 1 tablespoon of olive oil. Make sure all of them are covered with spices and oil.
• Roast them for the next 20-30 minutes.

Chicken

• Heat a tablespoon of oil in a skillet over medium heat.
• Add onions and chicken and cook it for 6-7 minutes.
• Season with cumin powder, garlic powder, red chilli powder, salt.
• Stir well until well combined then add diced bell pepper.
• Add the tomato sauce, stir, and leave it on heat for 2 more minutes.

White Sauce

• Melt the butter in a skillet.
• Slowly add the flour, while vigorously whisking, so it can be absorbed into the butter.
• Gradually pour the milk and keep whisking until the sauce becomes smooth and thick.
• Season with salt, black pepper and dried oregano, and turn off the heat.

  Bake

• Transfer roasted potatoes in a large casserole.
• Top them with the cooked chicken.
• Pour the sauce over the chicken.
• Sprinkle grated mozzarella and cheddar cheese.
• Top with dried basil leaves.
• Slide the tray into the oven for the next 10-15 minutes or until the cheese is golden and bubbly.

Serve and enjoy!