New Zealand promises magic, magnificence and memorable times! It’s best to be honest at the outset here – I was not exactly too convinced if New Zealand would be entirely my cup of tea. After all, under no circumstances do I bungy jump, no matter how spectacular the scenery. I’m not a trekker or aContinue reading
About Mariam Ottimofiore
Mariam Navaid Ottimofiore was one of Fuchsia's founding members, its first content editor and a regular writer and contributer for the magazine. Mariam holds a Bachelor of Arts degree from Mount Holyoke College in the United States, and has 7+ years of experience in the finance and corporate world. She is also the Co-author of the book "Export Success and Industrial Linkages in South Asia" published in 2008. She is a travel enthusiast and a long-term expat, having lived in 7 countries in the past 12 years, but is still hopeless at packing suitcases and an expert at getting lost in every new city she calls home. She currently resides in Dubai with her husband and two children. To follow her expat adventures, you can read more on her blog "www.andthenwemovedto.com".
By Mariam Ottimofiore It all started with a rather ordinary conversation with a neighbour. She had just returned from a week in Turkey, and was talking about her impressions of Istanbul. It seemed Turkey had not lived up to her expectations. Having been to Istanbul myself and seen the beautiful Haya Sofia and the dazzlingContinue reading
As I stood at the tip of the Cape of Good Hope and looked out at the vast expanse of sea ahead of me, I realized I was standing at the southernmost tip of the African continent; a spot where the two oceans (the Atlantic and the Indian) meet. To my left were the coldContinue reading
Tired of going to Phuket or Bali and fighting for a quiet spot on the beach? This month, Suitcases & Souvenirs takes you off the beaten track instead, to a destination, which is a wonderfully kept secret – until now of course. From unique wildlife to untouched jungle, few places can match the natural dramaContinue reading
This month, through Suitcases & Souvenirs, I take you through the perfect city break that has something for everyone in the family: temples, culture and history to keep my husband happy, animal adventures for my toddler, and loads of cheap shopping for me. Our search for such an all-in-one took us to the culturally rich,Continue reading
This month, FUCHSIA’s resident travel writer Mariam Ottimofiore reveals favourite off-the-radar, secret travel destinations shared by her husband and her – just don’t tell anyone else! Forget Santorini and Mykonos. When it comes to choosing which idyllic Greek island to explore, Corfu was Homer’s “beautiful and rich land”, and is the less touristy and,Continue reading
Forget the seven star properties, the man made islands, the tallest building in the world, the underwater hotels, the malls with ski slopes and the glitzy Marina skyline – it’s all old news and hardly worth a mention in that postcard you send back home. We all know Dubai knows how to create headlines. ButContinue reading
- FUCHSIA’s Healthy Ramazaan Program 1 2
- 4 years, 7 months ago
Recipe for today is:
Baked Fish in Tomato Sauce
1 onion, chopped
1 sweet potato, cubed
1-tablespoon olive oil
1 green or red pepper, cubed
3 cloves of garlic, finely chopped
5 tomatoes, blended
1/4-teaspoon cayenne pepper
1/2 teaspoon clove
Sea salt to taste
1/2 teaspoon freshly ground cumin
4 large fish fillet
Heat the oil in a large pan and sauté the onion and garlic, then add in the tomatoes, sweet potato and pepper. Let it simmer for 5-7 minutes, then add in the water and let it cook for another 5 minutes.
Cut the fish into small pieces and pan fry lightly to brown on both sides. Spoon half the sauce into a casserole dish. Place the fish on top of the sauce and spoon the rest of the sauce on top. Bake in the oven covered with foil for 20 minutes at 180˚C. Then remove foil, basting often with the sauce and bake for 5 minutes at 180˚C. Sprinkle with fresh parsley before serving.
Thanks Sujata. Cupcake cases is a good idea. Will try that out.!
Cup cake cases is a good idea. Will use them. Thanks Sujata!
Chicken and Vegetable Bake
3/4 cup gluten free flour or whole wheat flour
4 tbsp olive oil
1 tsp baking soda
1 zucchini, grated
1 cup of sweet corn
1 carrot, grated
1 cup cooked chicken strips
1/2 cup Parmesan cheese (optional)
Butter or oil to grease the baking dish
Preheat the oven to 180C. Sieve the gluten free flour and baking soda, then mix in the eggs and olive oil, removing any lumps. Add in the vegetables, cheese (if using it) and the chicken and combine well. Grease a baking dish and pour the mixture into it. Bake for 35-40 minutes until well cooked and browned. Serve with a side salad. Serves 8
Aisha, do include some vegetables and healthy protein with the sandwich for your children’s meals. E.g cherry tomatoes,cucumber, carrot sticks with chicken or fish.
I am posting a chicken bake recipe which has some vegetables, you can try making that too.