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Farah's Global Cuisine

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Lyon
Farah's Global Cuisine

catering business We are committed to healthy cooking and use high quality and natural ingredients and herbs as much as possible.

Our aim is to delight your guests by providing them scrumptious meals that they will not forget! We will assist you in planning and organizing your dinner party, luncheon, brunch, and tea parties as well as cocktail parties. We also prepare vegetarian, vegan, glutton free meals and also cater to any other specific dietary requirements you may have. For orders, pricing and other queries, please call on 0790549359

19/02/2020

The Pastel Nata or famous Portuguese custard tart.

16/02/2020

Paneer is a fresh cheese common in the Indian subcontinent. It is an unaged, non-melting soft cheese made by curdling milk with an acid, such as lemon juice pr vinegar. Palek paneer is one of most favourite dish in Indian restaurant. You can make paneer at home to try to make any recipe you want.

Paneer or cottage cheese

Ingredients:
1lit milk (full fat )
2-3 tablespoon white vinegar or lemon juice

If you want to make more creamy then

1lit milk ( full fat milk)
500g yogurt
4 tablespoon spoon white vinegar or lemon juice

Let's cook:

1. Take a clean heavy saucepan or a cooking pot. Then add milk.

2. Switch on the burner and begin to heat milk on a medium flame. Stir occasionally so the skin doesn't form on the surface and so that the milk does not get burnt from the bottom.
Let the milk come to a boil and it should start foaming and rising, (Add yogurt if you are using ).

3. Now add the lemon juice or vinegar. ( The amount of acid to be added will depend on the quality of milk)

4. After adding the lemon juice, stir and the milk will begin to curdle.

5. Important::: ** ** The milk has to curdle completely. Stir the milk when it is curdling so that it doesn't stick to the bottom of the pan.

6. Meanwhile take a bowl, place a strainer on the pan or line the strainer with clean muslin or cheesecloth or kitchen towel, You can also line the colander or any plastic basket with holes you have directly with the cheese cloth , only thing your cheesecloth or kitchen towel has to be wet so cheese won't stick to clothing.

7. After the milk has curdled completely and you see the greenish whey, switch off the flame , pour the mixture in the strainer or on the colander lined with the cheesecloth.

8. Run some clean fresh water on the cheese to wash off the taste of vinegar or lemon.
Carefully gather the edges of the cloth , whilst doing more of the whey will be strained.
Secure the edges of the muslin tightly and place it on a kitchen board or a flat surface.

9. Now fill the pot with water and place it on top of it for 1- 2 hours. Or more if you want more firm cheese.

10. After 2 hours paneer will be ready , open the cheesecloth , paneer will be set.
From 1 kg milk you will get approximately 250g paneer. Depending on the quality of milk.

10.You can see beautiful block of cottage in pictures,you can cut in any shape or size and can be used in any recipe , my favourite is palek with paneer in picture.

Happy cooking 🙏👩‍🍳

11/02/2020

Pakistani / Indian chicken curry typically starts with whole spices, heated in oil. A sauce is then made with onions, ginger, garlic, tomatoes or yogurt and powdered spices. Bone less or Bone-in pieces of chicken are then added to the sauce, and simmered until cooked through. Chicken curry is usually garnished with coriander leaves , some garam masala and served with naan, roti or rice.
If you wanted to cook at home send message to get recipe.

08/02/2020

Sweet Vermicelli or Meethi Seviyan is a perfect recipe for a sweet tooth craving! Meethi Seviyan is a delicious and quick Pakistani dessert which can be ready in no time. This sweet vermicelli dessert is a popular festive sweet dish in Pakistan and also in India.
To enjoy it add some clotted cream, drizzle honey on top and add some roasted pistachios for crunch , i bet you wont regret it.

07/02/2020

Here is one more crowd pleasing recipe.

Chicken with Tamarind sauce

Ingredients:

1/2 kg chicken , boneless , cubes
1/2 cup cornflour/cornstarch
1/2 cup whole purpose flour
1/3 teaspoon Salt
1/3 teaspoon white/black pepper
Oil for frying

*If you like thick coating on chicken , you can add 1 egg and make a batter to fry the chicken.

For Sauce:

4 tablespoon tamarind pulp
2 tablespoons sugar (preferably light brown) ,skip it for dietary restrictions
2 tablespoons light soy sauce or salt
1 tablespoons rice vinegar or white vinegar
1 tablespoon garlic chopped
1 tablespoon fresh Red/Green chillies chopped or to taste
1/3 cup water

Preparation 1:

In a big bowl add cornstarch and flour , salt and pepper, mix well then add chicken and mix, so chicken is well coated.
In a wok , or deep pan add enough oil for frying.
When oil is start sizzling add chicken and deep fry until its golden brown. Remove on a paper towel and keep aside.

in a clean wok, fry the garlic and chilli for 2 minutes or aromatic.

Then add tamarind ,sugar, soy sauce, vinegar and water. Cook till thickens. Taste and adjust the seasoning. Then add fried chicken and mix it well.
Remove from the heat , garnish with some green onion or chillies and serve hot with rice or savor as a whole meal.

07/02/2020

If you are looking to cook something different
Try this quick but easy recipe to surprise your guests .

Plum Chicken

2 Chicken legs with thigh
1 leek or onion , sliced
3 cloves garlic, sliced
4 yellow plums or red plums
I sweet green pepper
½ cup chicken stock or white wine or water
1 teaspoon honey
Pinch of nutmeg
2 tablespoon cooking oil or butter
Salt and black pepper to taste

Cook like a French:

In a pan , add 2 tablespoon cooking oil , add leeks and garlic and cook for 5 minutes on medium heat, add chicken and cook until chicken and leeks are caramelized , add chicken stock or white wine, add green pepper and yellow plums, add salt and pepper, pinch of nutmeg , honey and let it simmer for 20 minutes or until the chicken is done .

Garnish with a green leaf or parsley or basil. Serve with bread or rice or quinoa.

Enjoy

07/02/2020

Are you ready to cook ?
Try this orange chicken recipe in French style.

Chicken with leeks & fennel and orange sauce
Serve 2

2 Chicken breast or cut in cubes
2 Fennel bulb or 1 cup cabbage , sliced
1 Orange for zest and segments
½ cup of orange juice
1 teaspoon sugar (skip it if you dont want )
½ teaspoon cumin seed
Pinch of ginger powder or pinch of fresh zest of ginger
3 tablespoon cooking oil or butter
Salt and black pepper to taste

Cook like a French:

In a pan , add 2 tablespoon cooking oil . Season chicken breast with salt and pepper and pan fry the chicken for 5 minutes each side or until chicken is done You can also grill the chicken . Remove the chicken from the pan and keep aside

Wash or wipe the pan and add 1 tablespoon oil or butter, add cumin seeds and then add sliced fennel or cabbage,cook for 2-3 minutes or until caramelized, add leeks and cook for 1 minute. Remove from the heat and keep aside

Prepare the orange segments and zest.

In a small sauce pan add orange juice and sugar, cook for few minutes , remove from the heat and pour into a small bowl. Add orange zest and orange segments and keep aside.

Plating

On a serving plate first put the fennel or cabbage in the centre , then on top chicken brest and then pour orange juice and add orange segments.
Garnish with a green leaf or coriander or parsley or basil.

Let's cook same ingredients in desi style

Add 2 tablespoon oil or butter in a pan and cook chicken until it's done .remove from heat and keep aside.

In a same pan add 1 tablespoon oil or butter and add cumin seeds. Then add fennel or cabbage and cook until caramelized then add orange juice salt and pepper and pinch of ginger powder cook few minutes then add chicken and leeks and cook for 2 minutes .remove from heat and garnish with some greens.

04/02/2020

Masala Duck (duck cooked in spices blend but rather then tomato I used raspberries to make the sauce) and freshly fried wheat noodles, pickled tomatoes and pepper oil.

26/01/2020

let me know if you would like to cook tamarind fish, would be happy to share my recipe.

25/01/2020

Za'atar or thyme pratha 😋😋

25/01/2020

Chocolate showpiece is ready to go

25/01/2020

Green curry and fish curry in process

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