Special Ramadan Menu – Vegetable and Salmon Filo Rolls, Mini Chicken Tacos, Coconut Pumpkin Soup, Mango-Banana Mousse

Ingredients

• 2 pieces Bananas (peeled and cut into pieces)
• 1 piece Mango (peeled and diced)
• 200 ml Sweetened condensed milk
• 200 g Plain Greek yogurt
• 2 pieces Passion fruit (for garnish, optional)
• 12 sheets Filo pastry (thawed, kept refrigerated)
• 1 piece Zucchini (coarsely grated)
• 1 piece Carrot (coarsely grated)
• 1 piece Red bell pepper (diced)
• 200 g Fresh salmon (diced)
• 1 tablespoon Sesame oil
• 2 tablespoons Soy sauce
• 1 teaspoon Nuoc mam (fish sauce)
• 1 small Thai chili (optional, finely chopped)
• 50 g Grated cheese (Gruyère)
• 1 piece Egg (for the glaze mixture)
• 30 g Melted butter
• 1 tablespoon Sesame seeds (white and black) (for garnish)
• 300 g Chicken breast (cut into strips)
• 1 teaspoon Curry powder
• to taste Salt
• to taste Pepper
• 100 ml Sour cream
• 2 tablespoons Fresh chopped parsley
• 100 g Mushrooms (thinly sliced)
• 4 pieces Mini breads (mini baguette or tortillas) (to form the mini tacos)
• 20 g Melted butter (for the breads)
• 2 tablespoons Fresh cilantro (for garnish)
• 500 g Butternut squash (cut into cubes)
• 2 medium pieces Potatoes (cut into cubes)
• 1 piece Onion (thinly sliced)
• 2 cloves Garlic (minced)
• 1 cm Fresh ginger (grated)
• ½ teaspoon Turmeric powder
• 500 ml Chicken or vegetable broth
• 150 g Peeled shrimp
• 200 ml Coconut milk

Instructions

1. Prepare the exotic mousse

   Peel the bananas and mango, cut them into pieces. Place the fruit in the blender with the sweetened condensed milk and Greek yogurt.

   Time: PT15M

2. Blend the mousse

   Blend until a smooth puree is achieved. Pour the mousse into serving glasses and refrigerate for 3 to 4 hours.

   Time: PT5M

3. Prepare the vegetables for the filo rolls

   Coarsely grate the zucchini and carrot, dice the red bell pepper.

   Time: PT15M

4. Stir‑fry the vegetables and salmon

   In a sauté pan, heat the sesame oil, add the vegetables, soy sauce, nuoc mam, Thai chili and salmon. Cook over medium heat for 10 minutes until everything is nicely browned.

   Time: PT10M

5. Prepare the glaze mixture

   Beat the egg with the melted butter and a pinch of salt. Keep chilled.

   Time: PT5M

6. Assemble the filo rolls

   On a baking sheet lined with parchment paper, place one filo sheet, brush with the egg‑butter mixture. Repeat for 6‑8 sheets, stacking them. Spread the filling in the center, roll tightly.

   Time: PT20M

7. Bake the rolls

   Preheat the oven to 200°C. Bake the rolls for 30 minutes, brushing them halfway through, until golden and crisp.

   Time: PT30M

   Temperature: 200°C

8. Prepare the chicken for the mini tacos

   Cut the chicken breast into strips, season with curry, salt and pepper.

   Time: PT10M

9. Cook the chicken and prepare the sauce

   Sauté the chicken in a pan with a drizzle of olive oil until golden (≈10 min). Add the sour cream, chopped parsley and sliced mushrooms, cook an additional 5 minutes.

   Time: PT15M

10. Grill the mini breads

    Brush the mini breads with melted butter and toast over medium heat in a pan 5‑6 minutes per side.

    Time: PT6M

11. Prepare the coconut pumpkin soup

    Cut the butternut squash, potatoes, onion and garlic into uniform dice. Sauté in a pan with a drizzle of oil for 10 minutes until colored.

    Time: PT15M

12. Cook the soup

    Add the ginger, curry, turmeric, salt, pepper, then the broth. Simmer for 20 minutes. Blend with an immersion blender, add the shrimp and coconut milk, cook an additional 5‑6 minutes.

    Time: PT30M

Nutrition Facts

Calories

620

Protein

30 g

Carbohydrates

70 g

Fat

25 g

Fiber

8 g