Yummy mummies in Dubai

Three mums share six delicious sweet and savoury dishes

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The Professional Baker

Professional baker and mum-of-three Samm Schnoor owns her own company, Simpleedelicious, which conjures up creative catering – from 3D birthday cakes to ice lollies for swimming parties. She organises all sorts of themed parties for kids, from sourcing décor and entertainment to providing the food, and runs kids’ baking sessions from her Garhoud villa during the school holidays.
050 396 0023

Mini Chocolate Mousse

Makes eight mini mousses

Ingredients
200g dark chocolate
600ml thickened cream
3 eggs
75g caster sugar
50g dark chocolate (extra)

Instructions
1 Break chocolate into small pieces in a heatproof bowl. Half fill a saucepan with water, bring to the boil, before simmering. Place bowl of chocolate in the pan and stir until melted.
2 Beat half the cream on medium speed until thickened.
3 Break eggs into a bowl, add sugar and beat on high speed for three minutes or until mixture is pale and thick.
4 Use a large wire whisk to gently stir cream into the melted chocolate before stirring in half the egg mixture. Stir, before mixing in rest of egg.
5 Spoon mixture into eight serving bowls (approx ¾-cup of mixture in each) and cover with cling film. Refrigerate until mousse is firm.
6 With a veg peeler, peel the extra chocolate into tiny curls. Whip the leftover cream and add a dollop to each set mousse, before decorating with chocolate curls.


Tuna fish cakes

Makes eight fishcakes

Ingredients
250g potatoes, peeled and chopped
350g tinned tuna, drained
2tsp Dijon mustard
1 spring onion, chopped
2tsp parsley, chopped
90g plain flour
150g breadcrumbs
2 eggs
200ml vegetable oil
Salt and pepper

Instructions
1 Fill a saucepan half with water, add a pinch of salt and potatoes. Bring to the boil and cook for 12-15 minutes, before draining and mashing.
2 Break tuna into a bowl and stir in potatoes, mustard, spring onion and parsley, before seasoning.
3 Dust hands with flour and mould eight cakes of similar size. Place on a plate, cover with cling film and leave for 30 minutes.
4 Beat eggs. Coat each cake in flour, then egg and then breadcrumbs.
5 Heat oil (medium) and gently fry cakes for two minutes on each side until golden.


The Private Chef

Inspired by her Spanish roots, mum of one Marta Yanci is a private chef, with her company, Marta’s Kitchen, delivering healthy, homemade food to families who don’t have time to cook. Her creations can easily be catered to kids’ parties – check out her blog (martskitchenandco-blogspot.com) for great ideas for lunch boxes, picnics, puds and more.
050 379 8002; www.martaskitchen.net

Funky Animal Burgers

Makes six burgers

Ingredients
6 mini burger buns
250g minced meat
1 carrot, grated
1 zucchini, grated
1 tbsp milk
Pinch of salt
Olive oil
Olives, pepper, carrots, sausage, cream cheese (decoration)

Instructions
1 Cook carrot and zucchini in oil for five mins. Remove and mix with the minced meat, milk and salt.
2 Mould small burgers and cook in olive oil or use the barbeque.
3 Place a burger in each bun.
4 Decorate with faces using veggies and cream cheese to fix in place: black olives as eyes, red pepper into a mouth; and make sausages into ears, placing with toothpicks.


Lovely Lollies

Makes 30 lollies (make the day before as they need cooling)

Ingredients

Jelly lollipops
1 sachet of orange flavoured jelly
2 sachets of unflavoured jelly
250g white sugar
200g natural orange juice
1tbsp oil
Sugar/coloured sprinkles, to decorate Lollipop sticks
Chocolate lollipops
Makes 15 lollies
100g butter biscuits
100g chocolate
100g mascarpone cheese
Chocolate sprinkles, to decorate Lollipop sticks

Instructions
Jelly lollipops
1 Place all ingredients on a low heat and stir for 10 mins.
2 Place in a pre-greased container (eg. oven tray) and let it cool at room temperature for around 12 hours.
3 Use shaped cookie cutters (Marta used flower shapes), before coating with sugar or sprinkles.
4 Stick them onto the lollipop sticks.

Chocolate lollipops
1 Melt chocolate, before blending all ingredients together. Place in the fridge for a few hours so the mixture hardens only slightly.
2 Remove from fridge and create little balls from mixture. Coat with chocolate sprinkles.
3 Stick them onto the lollipop sticks.


The Cooking Teacher

Heading up Little Chefs Dubai, mum-of-two Tina McFadzean runs a cookery school, laying on workshops for mums (think Fabulous Food for Busy Families) and cooking camps during the school holidays where kids learn all about food prep and decoration as well as healthy eating habits.
056 6905360; hungrymum@ yahoo.com

Carrot Cake Pops

Makes 40+ pops

Ingredients
1 cup (225g) sugar
2 eggs
1-1/2 cups (165g) flour
3/4tsp baking powder
1/2tsp baking soda
1tsp cinnamon
1/4tsp salt
175ml vegetable oil
150g carrots, shredded
1/2 cup (60g) walnuts
White chocolate and chopped nuts for dipping

Frosting
30g butter
100g cream cheese
50g icing sugar
1/4tsp vanilla essence

Instructions
1 Blend eggs and sugar. Sift dry ingredients into mixture, adding alternately with oil. Beat well.
2 Add carrots, mix well, add nuts.
3 Bake at 180 degrees for 50 mins.
4 Mix frosting ingredients together.
5 Break up cake, mix with frosting.
6 Shape into balls, spear with lollipop sticks and dip in melted chocolate. Top with chopped nuts and refrigerate.


Sushi Roll

Makes 12 pieces

Ingredients
1 cup rice
1 cup water
2tbsp rice vinegar (or white vinegar)
1tbsp sugar
1/2tsp salt
Roasted seaweed for sushi

Filling suggestions
Sliced veggies (cucumber, carrot, avocado), 4-6 crab sticks, lettuce leaves, 2 sausages, 2 string cheeses, 100g smoked salmon, plus 1 tin tuna, drained and mixed with mayo.

Instructions
1 Cook rice in water.
2 Stir vinegar, sugar and salt in a bowl until sugar dissolves.
3 Spread rice in a large bowl and gradually add sushi vinegar, stirring and lifting until rice is cool. Cover with a damp cloth to keep moist.
4 Place a whole sheet (for 3-4 fillings) of roasted seaweed, shiny-side down, on a bamboo mat.
5 Dip fingers in bowl of vinegary water. Take a handful of rice and place on seaweed, raking rice evenly over seaweed (1cm thick), leaving a 1.5-2cm strip at end of seaweed uncovered.
6 Place fillings on edge near you and roll up. Compress roll with mat.
7 Unroll mat. Place sushi, joint down, on board and cut in half, then cut each half into four pieces.

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