3 amazing continental recipes you should try for Iftar

Craving for continental food that you can make easily at home? Try these three quick and unique recipes that give your Iftar an interesting twist while offering a wild ride to your taste buds.

Chicken Sausages with Heirloom Tomatoes

Ingredients:

• 2 tablespoons olive oil or grape seed oil

• 8 chicken sausages (or lamb, beef, turkey)

• 4 large heirloom tomatoes, roughly chopped

• Freshly chopped garlic (optional)

• Fresh parsley, roughly chopped

Method:

1. In a medium-size sauté pan or cast iron skillet, heat the oil. Add the sausages and brown on one side, about five minutes.

2. Turn the sausages and add the tomatoes and garlic. Cook an additional 5-7 minutes, or until they are browned. Cover, lower the heat and continue to cook for an additional 5-7 minutes.

3. Remove from heat and add freshly chopped parsley just before serving.

Chicken Pot Pie in Phyllo Dough

Ingredients:

• 1 large carrot, peeled and diced

• 1 small potato or four fingerling potatoes, diced

• 1 small yellow onion, diced

• 1/2 of an entire leftover chicken, meat pulled and bones removed

• 2 Tb. unsalted butter

• 2 Tb. unbleached all-purpose flour

• Salt, to taste

• Ground pepper, to taste

• 2/3 cup heavy cream

• 1 cup fresh or frozen green peas

• Cooking spray

• 1 package phyllo dough, cold but not frozen

• 1 cup milk

• 1/3 cup olive oil

• 4 Tb. black seeds

Method:

1. Preheat the oven to 400º.

2. In a medium saucepan, boil the carrot, potato and onion until soft (not mushy), about 10 minutes. Drain and set aside.

3. Meanwhile, use another medium saucepan to heat the butter over medium-low heat. Add the flour, salt and pepper and whisk to combine for about 2 minutes or until golden in colour.

4. Add the heavy cream and whisk to blend.

5. Add the chicken and cooked and strained vegetables. Add the peas and use a large spoon to combine. Set aside.

6. Spray a large rectangular glass baking with cooking oil.

7. Pull out the entire package of phyllo dough and cut it in half at the fold. Set aside half, particularly in the refrigerator if your kitchen is hot.

8. Place one sheet of phyllo on the bottom of the sprayed baking dish.

9. In a small cup, mix the milk and olive oil. Using a pastry brush, brush the top of the phyllo. Repeat this with all of the remaining phyllo dough sheets from the first half.

10. When you are done brushing the first half of phyllo sheets, spoon the entire chicken, cream and vegetable mixture onto the layer of phyllo.

11. Pull the second half of phyllo sheets from the refrigerator. Add the first sheet and brush the top with the milk/olive oil mixture. Repeat this until all of the remaining phyllo sheets are finished. Brush the top layer and then sprinkle the sesame seeds on top.

12. Bake in the heated oven for 20-25 minutes or until the top is a beautiful golden brown. Allow to cool for a few minutes before serving.

Greek-Style Alfredo Pasta

Ingredients:

• 2 cups yogurt

• 4 cloves garlic, chopped

• 1/2 teaspoon dried oregano

• 1 heaping tablespoon dried parsley

• 1/4 teaspoon sea salt

• 1/8 teaspoon ground black pepper

• drizzle olive oil

• 1 pound fettuccine noodles

• Shredded Cheese (optional)

Method:

1. Prepare a bowl to make the yoghurt mixture.

2. Whisk the yoghurt until there are no more clumps.

3. Add the garlic, fresh or dried herbs, salt, pepper and a drizzle of olive oil. Mix thoroughly. Set aside.

4. Prepare the noodles by boiling them for the correct amount of time, according to package instructions.

5. Work quickly so that the noodles are still hot when the yoghurt is added.

6. Drizzle some olive oil on the bottom of a pan or bowl in which you’ll mix the yoghurt and noodles.

7. Add the noodles to the pan or bowl with olive oil, then add the yoghurt mixture on top. Mix the yoghurt mixture thoroughly until it covers all of the noodles.

8. Serve immediately.