Fustany Team 
7/2/14, 12:00 AM 
Ramadan Iftar Menu: Day 4
The Soup: Sweet Corn Soup
What you'll need:
1 1/2 cup sweet corn kernels
4 cups vegetable stock
1/4 cup water
3 Tbsp corn flour
1 Tbsp olive oil
1 Tbsp celery (chopped)
1 Tbsp sugar
Salt & Pepper
1. Add 3/4 cup of sweet corn kernels to a blender, and blend them well until the mixture becomes smooth.
2. Heat the olive oil in a cooking pot and add the celery, leave it for a couple of minutes and then add the vegetable stock.
3. Now it's time to add to the sweet corn paste that you just blended, in addition to the whole sweet corn kernels.
4. In a separate cup, dissolve the corn flour in water, and then add them to the cooking pot and bring to boil .
5. Add the sugar, a pinch of salt and freshly ground black pepper to taste.
6. Leave to simmer over medium heat from 10 to 15 minutes.
Main Dish: Stir-fry Chicken Cashew Nuts Recipe
500 grams skinless boneless chicken breasts (diced)
1/2 cup chicken stock
1 Tbsp corn flour
3 Tbsp soy sauce
1 Tbsp honey
2 Tbsp sesame oil
1/2 Tsp ground ginger
2 Tbsp olive oil
2 garlic cloves (minced)
1 onion (sliced)
1 yellow pepper (seedless and sliced)
1 red pepper (seedless and sliced)
1/4 cup unsalted roasted cashew nuts
Steps:1. Combine the soy sauce, honey, sesame oil, ginger and corn flour in a large bowl with the chicken cubes, and toss well to coat.
2. Add the chicken stock to the bowl and stir well.
3. In a wok, heat a tablespoon of olive oil on medium-high heat, and add the chicken mixture to cook for a couple of minutes until it's golden brown.
4. Remove the chicken from the wok using a slotted spoon, and set aside.
5. Now pour the remaining olive into the wok, and add garlic cloves, onion, red and yellow pepper, and cashew nuts. Leave to cook and stir fry for a couple of minutes.
6. Add the chicken again to the wok, stir in with the mixture and bring to a boil.
7. Serve with steamed rice and sprinkle roasted cashew nuts on top.
Dessert: Muhallabia Recipe
4 Cups milk
4 Tbsp corn flour
1/3 Cup sugar
2 Tbsp orange blossom water
1/4 Cup almonds or pistachios (grated)
Steps:
1. In a small bowl, dissolve the corn flour into a 1/4 cup of milk.
2. Add this mixture along with the rest of milk into a casserole.
3. Add the sugar to the milk in the casserole and bring to a boil while constantly stirring.
4. After the mixture thickens, add the orange blossom water and mix well.
