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SUNDAY, JUNE 10TH, 2018
A PUBLICATION OFF
Extra Aisha Abdu Muhammad
‘Why female lawyers find it difficult to operate’ Hi there!
page, we’re keeping you well informed on the risks of overusing antibiotics. On the cover this week we have Aisha Abdu Muhammad, the Company Secretary and Legal Adviser of the Kaduna State Public Procurement Authority. The mother of four shares her career as a lawyer, the challenges that comes with the job and a lot more. Read all she had to say inside. Ramadan Mubarak. – Amina Alhassan
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e’re dishing up so much for you to dig in to this week. As promised we have brought you the most mouthwatering dishes to prepare for your family this Ramadan and a menu for the whole week so you don’t have to worry about running out of ideas. On the beauty page it’s all about face yoga and all you need to know about it. Meanwhile on the health
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R A MA DA N S P E C I A L
Stir-fry shrimp pasta by HAFSAH ABUBAKAR MATAZU
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his satisfying twist on your average pasta dish has an Asian touch to it. It is full of tasty veggies and shrimp, all tossed in a yummy savoury sauce. Cook this up for iftar and it will definitely be a hit, with everyone sitting round the table. Ingredients 3 tablespoons of sesame oil 2 tablespoons of soy sauce 1 teaspoon of crushed red pepper p p 2 packets of pasta
(preferably, the thin spaghetti or angel hair pasta) 2 tablespoons of vegetable oil 1 teaspoon of crushed garlic ½ packet of shrimp Handful of pea pods Handful of green beans (ends removed) Handful of carrots (shredded) 1 green and red pepper (cut into strips) Direction Firs Firstly, boil the pasta until about do done. Drain it and set aside. Co Combine the sesame oil, soy sa sauce and crushed red pepper in a small bowl and set aside as well. In a large non-stick skillet, heat th vegetable oil and cook the the g garlic and shrimp until the s shrimp turns pink. Then add t vegetables and stir-fry for the a about two minutes. Quickly add the pasta and t mixture of sesame oil the and soy sauce and mix until everything is well incorporated. Enjoy!
Fattoush salad
For the dressing • 1/3 cup of extra virgin olive oil • 3 tablespoons of lemon juice • 1 clove of minced garlic
Carrot and orange juice
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t is i fresh, f h tasty t t and d super healthy. Once you take a sip, it just might become your favourite new drink. Ingredients 10 large carrots 8 oranges
¼ cup off honey h Direction Pass the carrots and oranges through a juicer and put in a jug. Add the honey and give it a vigorous stir. Store in the fridge to chill until
ready d tto serve. For an extra zing, you can also add a bit on ginger. Just pass it through the juicer as well.
Happy Iftar!
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compiled by HAFSAH ABUBAKAR MATAZU Sunday Soup: Meatball soup Appetizer: Garlic bread Main dish: Chicken kebabs with smashed potatoes Dessert: Oatmeal cookies Drink: Coconut milk Monday Soup: Sweet and sour chicken soup Appetizer: Battered prawns Main dish: Snail dodo Dessert: Pound cake Drink: Peanut butter banana smoothie Tuesday Soup: Seafood chowder Appetizer: Spring rolls Main dish: Roasted baby chicken with sweet potatoes Dessert: Cinnamon puff-puff Drink: Avocado milkshake Wednesday Soup: Chinese dumpling soup Appetizer: Potato salad Main dish: Grilled fish with jollof rice Dessert: Plantain mosa Drink: Mango and peach drink
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his is a take on the Lebanese fattoush salad. It combines fresh greens and a tangy lemony dressing with a crunch to it as well. It is a perfect complement to your meal. Ingredients • Lettuce (torn n into pieces) • 1 cucumber (cut into bite-sized chunks) • Half an onion (sliced thinly) • 2 cups of pita chips • 1 cup of cherry tomatoes • ¼ cup of chopped mint • ¼ cup of chopped parsley
RAMADAN MENU
1 teaspoon of salt Black pepper 3 tablespoons of honey
Direction In a bowl, combine all the dressing ingredients and mix well. Add the lettuce, cumber, pita chips, tomatoes, mint, parsley and green onion together and drizzle the dressing over the salad right before serving, and toss until well combined. Garnish with a sprinkle of black pepper With additional information from the internet
Thursday Soup: Lamb pepper soup Appetizer: Buttered breadsticks Main dish: Golden yam Dessert: Rice pudding Drink: Fura Friday Soup: Assorted meat pepper-soup Appetizer: Tuna sandwiches Main dish: Three cheese pasta Dessert: Banana split Drink: Groundnut milk By this time next week, we would have celebrated Sallah but however, still be in the celebration mood. It was a pleasure being with you all these four weeks. Happy Sallah in advance!