My Fruit Smoothie

MY DAY SPECIAL

Ingredients

• 1 piece banana
• 200g fresh berries (ie: raspberries strawberries logan berries tay berries blueberries)
• 200ml orange juice - or vary with full-fat milk apple juice pineapple juice

Method

• 1) Peel the banana and break into pieces, put into a blender (or bowl, if you have a hand-held blender).
  
  2) Add the berries and juice (or milk), and blend until smooth.
  
  3) Add more juice to make the desired consistency - some prefer it thicker than others.
  
  4) Enjoy!
•  

Super ibu's Mocktail 

 

Ingredients

• 75g fresh raspberries
• 2 tsp freshly squeezed lime juice
•  Chilled bottlegreen Pomegranate & Elderflower Pressé

Method

1. Press the raspberries through a sieve to make a puree.
2. Discard the seeds.
3. Add the lime juice and then pour into a large glass.
4. Pour in the bottlegreen Pomegranate Pressé and serve.

Avocado Milkshake 

Ingredients

• 1 ripe avocado
• litre cold milk
• 5 tablespoons sugar

Method

• Take 1 ripe avocado, peel,remove the stone. Cut roughly and put in the blender.Add half a litre of cold milk and about five tablespoons of sugar. Blend them all together for about three minutes or until smooth. The mixture should be quite thick but still drinkable. Use more milk if needed and check the amount of sugar. This drink needs to be quite sweet. Refrigerate if necessary. Pour into a tall glass and drink with a straw. If you want a really cold milkshake, add some ice and blend before serving.

Copyright © 2004 & 2007 Ibrahim Mohamed! Inc. All rights reserved.e-mail:ibumohd@gmail.com

Newsweek Hails President Nasheed Among “World's Ten Best Leaders”

Newsweek magazine has fêted President Mohamed Nasheed as one of the “world's ten best leaders.”
In this week's edition of the magazine, President Nasheed is ranked 2nd in a list of “ten leaders [who] have managed to win serious respect.”
Newsweek lauds the President a “green guru” and a “hero among environmentalists” for his efforts to prod the world into action against climate change, which threatens the Maldives and other vulnerable nations.
“In the run-up to last year's United Nations climate-change meeting, Nasheed attracted global attention by hosting a cabinet meeting underwater. In Copenhagen, he shamed rich governments by pledging to make the Maldives the world's first carbon-neutral nation,” reads the Newsweek article.
“Al Gore likes to quote him on the human cost of climate change. And in April, the U.N. elected him one of six '2010 Champions of the Earth,'” Newsweek continues.
The online version of the magazine includes a video of the President's address to the United Nations General Assembly last year, in which he calls on fellow heads of state to drastically curb greenhouse gas emissions, which cause global warming.
Britain's new Prime Minister, David Cameron, tops the list of best world leaders. Newsweek also names President Nicolas Sarkozy of France, Prime Minister Manmohan Singh of India, President Lula da Silva of Brazil and President Lee of South Korea in its roll of honour.
Newsweek, which sells over 1.5 million copies every week, is one of world's most popular political magazines. In 2009, President Nasheed was named a “Hero of the Environment” by Time magazine, Newsweek's main competitor.
More details

Copyright © 2004 & 2007 Ibrahim Mohamed! Inc. All rights reserved.e-mail:ibumohd@gmail.com

I'm waiting for blue skies.

Copyright © 2004 & 2007 Ibrahim Mohamed! Inc. All rights reserved.e-mail:ibumohd@gmail.com

Tanzil : Quran Navigator

Tanzil : Quran Navigator

Copyright © 2004 & 2007 Ibrahim Mohamed! Inc. All rights reserved.e-mail:ibumohd@gmail.com

Todays Perfect Recipe

Perfect Steak Recipe

How to make Perfect Steak

Jeez I've been eating a lot of steak recently...

This is a very simple method of cooking steaks that gets absolutely fantastic results.  Next time you cook a steak, don't just fry it in oil, try this.  What you get at the end is a steak with miles more flavour, and not dried out on one side which can happen if you're just nuking it in the pan without much thought.  Treat your meat well!

1. Season the steak generously with salt and pepper.
2. Heat a glug of olive oil in the pan until it is hot.  You want thesteak to sizzle as soon as it hits the pan.  If it doesn't, that means you're just boiling the meat in oil and too much oil will penetrate the meat, making it greasy.  If it doesn't sizzle, just take the steak out and wait a bit longer.
3. Seal the steak on one side in the hot oil.  Turn the steak over and add the garlic cloves around it to perfume the meat.
4. Lay the rosemary sprigs on the steak and add the butter to the pan.  Let the butter get nice and hot, then with a metal spoon start spooning up the butter and meat juices and basting the top side of the steak(pouring it over the rosemary to allow the flavour to permeate the meat).  Tilt the pan slightly to make it easier for you to spoon up the oil.  Careful as you do this, mind.  Keep basting.
5. Remove the rosemary temporarily with tongs.  Turn the steak over, put the rosemary back on and resume basting.  The oil should sizzle in a satisfying manner when you pour it on the meat.  Numnumnum.
6. Continue for as long as you like your meat done.  I'm a medium / medium-rare type of guy and like it pink.  Remove the steak from the pan and let it sit for a few minutes before slicing and serving.

I served mine with a garlic mash (so easy, I just grated a clove of garlic, sizzled it in a bit of olive oil and added it to mashed potato with salt and pepper) and some steamed green beans.  A really simple, yet totally delicious dinner.  For one.  Ho hum.

Black Pepper Beef Tagliatelle Recipe

How to make Black Pepper Beef Tagliatelle

I absolutely love dishes like this.  For some reason, pasta works incredibly well with robust Asian flavours - here a delicious peppery, garlicky sweet sauce.  The combination of Asian flavours with fresh (or good quality dried) pasta is something I thoroughly enjoy experimenting with.  Makes 2 generous portions.

1. In a blender, pulse together the black peppercorns, mirin, oyster sauce, sesame oil and sugar to a thick paste.  You're looking for a sweet, peppery flavour.  Adjust to your liking - my measurements aren't exact, they are simply where I started off from... 
2. Put some water on the boil in a pan for the pasta.
3. Heat some olive oil in a wok.  When hot, stir fry together the sliced pepper and mushrooms.  Glug some kecap manis on them to give a little colour.  Season with a bit of salt.  When soft, tip them into a heatproof container and keep aside.
4. When your pasta water is boiling, add the pasta.  It will cook in about 6 - 10 mins (depending on whether you opted for fresh or dry), and that's more than enough time to finish off the beef.
5. In the wok, heat a little more oil.  Fry together the beef, garlic, ginger and shallots.  When the beef is cooked through, add the mushrooms and peppers you cooked previous.  Add the pepper sauce from the blender.  Mix well and turn down the heat.
6. Drain the pasta and add to the beef wok.  Add the chopped coriander and spring onions, mix everything together well, and serve immediately.  Squeeze over fresh lime before eating.

Favourite recipe for Ramazan Special.

Spiced Chicken Pitas

Make a perfect summer supper: grill spice-rubbed chicken breasts and tuck them into whole-wheat pitas along with fresh vegetables and a tangy yogurt sauce. Serve with: Grilled vegetables and a pilsner.

Ingredients

• 1 pound boneless, skinless chicken breasts, trimmed
• 1 1/2 teaspoons garam masala , (see Tip), divided
• 3/4 teaspoon kosher salt, divided
• 1 cup thinly sliced seeded cucumber
• 3/4 cup nonfat plain yogurt
• 1 tablespoon chopped fresh cilantro , or mint
• 2 teaspoons lemon juice
• Freshly ground pepper , to taste
• 4 6-inch whole-wheat pitas, warmed
• 1 cup shredded romaine lettuce
• 2 small or 1 large tomato, sliced
• 1/4 cup thinly sliced red onion

Preparation

1. Preheat grill to medium-high or position rack in upper third of oven and preheat broiler. If grilling, oil the grill rack (see Tip). If broiling, coat a broiler pan with cooking spray.
2. Sprinkle chicken with 1 teaspoon garam masala and 1/2 teaspoon salt. Place the chicken on the grill rack or prepared pan and cook until no longer pink in the center and an instant-read thermometer inserted into the thickest part registers 165°F, 4 to 8 minutes per side, depending on the size of the breast. Transfer the chicken to a clean cutting board and let rest for 5 minutes.
3. Meanwhile, combine cucumber, yogurt, cilantro (or mint), lemon juice, the remaining 1/2 teaspoon garam masala and 1/4 teaspoon salt and pepper in a small bowl. Thinly slice the chicken. Split open the warm pitas and fill with the chicken, yogurt sauce, lettuce, tomato and onion.

Tips & Notes

• Make Ahead Tip: Prepare through Step 2. Refrigerate the chicken in an airtight container for up to 2 days.

• Tips: Garam masala is a blend of spices used in Indian cooking. It is available in the spice section of most supermarkets.
• To oil a grill rack, oil a folded paper towel, hold it with tongs and rub it over the rack. (Do not use cooking spray on a hot grill.)

Nutrition

Per serving: 333 calories; 5 g fat (1 g sat, 1 g mono); 64 mg cholesterol; 44 g carbohydrates; 32 g protein; 6 g fiber; 637 mg sodium; 485 mg potassium.
Nutrition Bonus: Vitamin C (35% daily value), Vitamin A (25% dv), Magnesium (21% dv), Iron (20% dv).
2 1/2 Carbohydrate Serving
Exchanges: 3 starch, 1 vegetable, 3 lean meat