Eid recipes by local content creators

Lutho Pasiya

These are easy to whip up and the perfect way to end a feast, writes

WITH Eid almost here, it is celebration time again. And without a doubt, the indication of this day is sharing a delectable feast.

In celebration, local content creators Aqeelah Harron, Faaiza Omar, Fehmida OsmanLatib and Saadiyah Hendricks share their favourite Eid recipes. They are easy to whip up and the perfect way to end a feast.

Easy flapjack stack by Aqeelah Harron

Serving: 5 INGREDIENTS

2 cups Jungle Taystee Wheat

2 cups milk (dairy or almond milk)

1 tsp vanilla essence

2 eggs

6 tbs sugar (or xylitol, if preferred)

4 tbs melted real butter (or coconut oil, if preferred)

2½ tsp baking powder

Topping options: maple syrup, strawberries, cream, chocolates

METHOD

Mix all the dry ingredients in a bowl. Mix all the wet ingredients in another bowl. Gradually pour the wet ingredients into the dry ingredients while stirring slowly with a whisk.

Flapjack hack: do not stir the mixture to the point where the batter is super smooth. Little clumps are one of the secrets to a fluffier flapjack. Over-mixing will make your flapjack chewy and rubbery.

Allow the batter to rest in the fridge for 20 minutes.

Grease a pan with coconut oil or non-stick spray and fry the flapjacks on medium heat. When the flapjacks start to bubble, turn them over.

Drizzle the flapjack stack with maple syrup and add some strawberries, cream, or any other topping you love.

Croissant pudding by Fehmida Osman-Latib

INGREDIENTS

4–5 croissants

500ml fresh cream

250ml milk

1 cup castor sugar

2 eggs

1 tsp vanilla essence

Pinch of ground cardamom

A handful of chopped pecan nuts

1 tsp cinnamon powder mixed with

2 tsp brown sugar

Parmalat vanilla custard

METHOD

Preheat your oven to 180°C. Slice the croissants into 4–5 chunky pieces and butter them on both sides. Put into an ovenproof dish and set aside.

In a bowl, combine the fresh cream, milk, castor sugar, eggs, vanilla essence and cardamom. Sprinkle with the chopped pecans and the cinnamon sugar mix. Bake in a preheated oven for 20–25 minutes.

Serve warm, drizzled with custard.