Category Archives: Recipes

Apples and Pears in a Spicy Cream

Having a dinner party or a romantic dinner for two? Stuck on what you should make for dessert? Why not try this original fruity recipe.

You will need:

  • 2 golden apples and 2 pears
  • 3 tablespoons butter
  • 2 tablespoons corn starch
  • 1 egg + 2 yolks
  • 1/2 cup sugar
  • 1 teaspoon vanilla extract
  • Cloves
  • 1 1/4 cups milk
  • Cinnamon, both sticks and powdered
  • A few leaf-shaped chocolates, for decorating the finished dish

Peel and core the fruit, cut the fruit in half, and set it in a pot, covering it with water. Sprinkle 5-10 cloves into the pot (this depends upon your preference) and 3 tablespoons of sugar; bring everything to a boil, then lower the flame and simmer for about 15 minutes. Drain the fruit with care — you don’t want to damage the pieces.

Continue reading Apples and Pears in a Spicy Cream

Cream of Tomato Soup

Say I love you with tomato soup. Does that sound strange? Well if it’s true that the way to a man’s heart is through his stomach, then this rich creamy tomato soup should do the trick.

  • 1lb ripe tomatoes, peeled and chopped
  • 3 oz chopped onion
  • ¼ lb chopped young carrot
  • 1 litre of chicken or vegetable stock
  • Salt and pepper
  • ½ pt single cream
  • Chopped chives or basil to garnish

Simmer the vegetables with one and a half pints of chicken stock until tender.

Puree the soup in a blender until it is very smooth. Add the seasoning and remaining stock.

If the soup is to be served cold then pour in the cream and chill. If it is to be served hot bring the cream to a boil in a clean pan and add the soup gradually.

Serve scattered with basil or chives. If you like a extra flavour for a change add nutmeg to the soup as it cooks and sprinkle a little on the top to serve.

Chicken Chow Mein

If you’re into Chinese noodles, then this is the recipe for you! In China, chow mein is made with soft noodles. For crispy noodles, add more oil than the recipe calls for and cook the noodles longer to dry them out. (You can substitute shrimp for the chicken)





You will need:

  • 1 pound chicken (or shrimp)
  • 1 cup celery
  • 1 pound broccoli
  • 1/2 pound fresh mushrooms, sliced
  • 1/2 pound dry won ton noodles
  • 1 pound bean sprouts or snow pea pods
  • 1 medium onion, sliced
  • 1 green onion, diced along the diagonal
  • 1 carrot, sliced (optional)
  • 1 red pepper, sliced (optional)

Seasonings for Chicken

  • 1 teaspoon soy sauce
  • 1 – 2 teaspoons oyster sauce
  • salt, pepper to taste
  • 1 small piece (less than 1 teaspoon) of cornstarch

Gravy:

  • 1 tablespoon cornstarch
  • 1 tablespoon oyster sauce
  • 1 teaspoon soy sauce
  • 1/2 cup water
  • Salt, accent (if desired) and pepper to taste

Wash the bean sprouts to give them more time to drain. Boil noodles in salted boiling water until they are soft, but not sticky. (Break the noodles in half if desired so they are easier to manage). Blanch the noodles in cold water and drain.*

Cut the chicken into thin strips. Add seasoning ingredients to chicken, adding cornstarch last. Marinate chicken in seasonings for 10 – 15 minutes. While chicken is marinating, prepare vegetables. Peel the stalks of the broccoli until no more strings come out, and slice thinly on the diagonal, slice mushrooms.

Heat the frying pan on high, add 2 tablespoons of oil and fry the noodles in small portions until they are golden. Use chopsticks to separate the noodles as they are frying. Remove the noodles. Add more oil and add the chicken and onion to the pan. Stir-fry until the chicken has no redness. Remove from wok or pan.

Cook the rest of the vegetables separately, adding a bit of salt if desired to taste. (With the bean sprouts and broccoli add a bit of sugar as well if desired). If desired, add about 1/4 cup of water and cover pan while cooking broccoli, as it doesn’t contain much moisture.

Give the gravy a quick re-stir. Add all the ingredients back into the wok, making a “well” in the middle of the wok for the gravy. Mix well. Add green onions at this point if desired, or save them for a garnish.

Pour on top of the noodles. Garnish with sesame seeds. Serve hot.

*If using fresh noodles, still boil them in hot water as this removes some of the starch and makes stir-frying easier

Apple Pie a la Hanem

One of our readers asked for an apple pie recipe. So… since we’re sooooo dedicated to our readers, here it is!


You will need:

  • pastry for 2 crust pie (see below for how to make the crust)
  • 6 cups peeled and sliced cooking green apples
  • 1 cup (packed) brown sugar (you may prefer more or less sugar)
  • 2 tablespoons flour
  • 1 tablespoon lemon juice
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1 tablespoon butter milk (a couple of tablespoons)

Spinach Soup

It’s still freezing! What is going on? We’re posting another soup recipe this week to help you all warm up. Delicious soft spinach soup is the one this week!

  • 1 tablespoon olive oil or butter
  • 1 onion, finely chopped
  • 1 garlic clove, peeled and sliced
  • 1 medium potato, peeled and cut into 1/2-inch cubes
  • ½ kilo spinach, thoroughly washed
  • 2/3 cup light cream or milk
  • salt and freshly ground black pepper
  • grated nutmeg

Heat the oil or butter in a large saucepan, then put in the onion, garlic, and potato; stir, cover, and cook gently for 5-10 minutes, until soft. Add the spinach, stir and cook until it begins to wilt, then pour in 1 1/4 cups of water. Bring to a boil, cover, and let simmer for about 15 minutes, or until all the vegetables are tender.

Puree in a blender and return to the saucepan. Stir in the cream or milk and more water if necessary, to get the right consistency. Season with salt, pepper, and nutmeg; reheat and serve.

Spanish Omelette

(Tortilla – that’s what it’s called in Spain)

We don’t know about you but we, at Hanem.com, have been eating too much lately. Ramadan, Eid, Christmas, New Year. There have been too many festivities and our stomachs are now paying for it! It’s time for something light. Try out this quick and easy recipe which will help your lighten your heavy stomach and ease your busy lifestyle.

You will need:

  • 6 eggs (beaten)
  • 2 onions (peeled and sliced)
  • 3 large potatoes (peeled and cut into thick slices)
  • some olive oil
  • some nutmeg (optional)

Boil the potatoes.
In a separate deep frying pan, heat the oil. Add in the onions. After about 2 minutes, the onions will start to become transparent. Add the boiled potatoes. Stir for a few seconds and then add the beaten eggs. Cover the pan and keep on very low fire till the top looks cooked. Turn the omelette over until you get it as brown as you like. Serve, eat and enjoy!

Turkey Mid Day Snack

Here is a snack that is delicious, easy to prepare and filling enough to keep you going for the day. You need:

  • 1 tomato, thickly sliced
  • 2 slices of toast
  • 2 slices of smoked turkey
  • Some fresh basil
  • Some olive oil
  • Some mild cheese (like Brie)
  • 1 clove of garlic

Put the slices of toast in the toaster (or oven if no toasters are available). Once toast is ready, rub it lightly with some garlic, not too much. Drizzle some olive oil on the toast but don’t soak it. Now put on the tomatoes, and sprinkle salt. Lay over the cheese, the basil then the turkey. And now just taste it. Very simple, very good.

Midnight Turkey


Here is a midnight snack that is delicious, easy to prepare and filling enough to keep you going till next day’s Iftar! You need:

  • 1 tomato, thickly sliced
  • 2 slices of toast
  • 2 slices of smoked turkey
  • Some fresh basil
  • Some olive oil
  • Some mild cheese (like Brie)
  • 1 clove of garlic

Put the slices of toast in the toaster (or oven if no toasters are available). Once toast is ready, rub it lightly with some garlic, not too much. Drizzle some olive oil on the toast but don’t soak it. Now put on the tomatoes, and sprinkle salt. Lay over the cheese, the basil then the turkey. And now just taste it. Very simple, very good.

Greek Pasta Salad

Makes 8 Servings

  • 1 pound penne pasta, uncooked (about 5 cups dry) 
  • 1 1/2 cups peeled, seeded, and diced cucumber 
  • 3 medium tomatoes, seeded and chopped 
  • 1 cup crumbled feta cheese (4 oz.) 
  • 1/2 cup chopped red onions 
  • 1/4 cup each chopped green onions and pitted, sliced black olives
  • 1/4 cup chopped, fresh oregano, or 1 tablespoon dried 

Dressing

  • 1/2 cup chicken (or vegetable) broth 
  • 1/4 cup red wine vinegar 
  • 1 tablespoon each olive oil and lemon juice 
  • 1 teaspoon each Dijon mustard and sugar 
  • 1 clove garlic, minced
  • 1/4 teaspoon black pepper

Cook pasta according to package directions. Drain. Rinse with cold water and drain again.
In a large bowl, toss together pasta, cucumber, tomatoes, feta cheese, onions, olives, and oregano. Set aside.

In a small bowl, whisk together all dressing ingredients. Pour over salad and mix well. Season with more black pepper, if desired. Cover and refrigerate for at least 1 hour before serving.

Watermelon Lemonade

Nothing is cooler than a nice lemonade in the heat, or better yet, a juicy watermelon in the summer. Bring those two together for an unbelievable drink combination. Here’s a simple recipe to follow for an amazing drink.

Combine in a saucepan: 1 cup of sugar and 1/4 cup of water

Bring to a boil, stirring constantly.

Cook until sugar dissolves.

Seed and dice half of a ripe watermelon then measure out 2 cups of the watermelon, reserving the remainder for another use. Press watermelon pieces through a fine mesh strainer, discarding pulp.

Stir the watermelon juice into the cooled sugar syrup.

Add: 1 cup of fresh lemon juice

Then Chill.

Before serving, stir in: 1 quart carbonated water and serve over ice.

Maybe you would like to try throwing in a touch of vodka in there too!