A refined and modern Iftar menu for the 15th day of Ramadan. Roasted tomato & pepper soup, beef medallions with pomegranate glaze, and chocolate soufflé recipes are here.

 

 

Roasted Tomato & Red Pepper Soup

 

Method: Roast 4 tomatoes, 2 capia peppers, 1 onion, and 2 garlic cloves at 200°C for 25 mins. Blend the roasted vegetables until smooth. Transfer to a pot, add 4 cups of hot water, and simmer for 7 mins. Stir in 1/2 cup heavy cream. Garnish with basil leaves and olive oil.

 

 

Beef Medallions with Pomegranate Glaze

 

Method: Sear 800g beef medallions in a hot pan. For the sauce: Simmer 1/2 cup pomegranate juice, 1 tsp honey, and 1 tsp vinegar for 4 mins. Stir in 1 tsp butter for a glossy finish. Drizzle the glaze over the rested meat before serving.

 

 

Dark Chocolate Soufflé (Individual Servings)

 

Method: Melt 100g dark chocolate with 2 tbsp butter. Whisk 2 eggs with 2 tbsp sugar. Combine the mixtures and fold in 1 tbsp flour. Pour into greased ramekins and bake at 180°C for 8-10 mins. The center must remain molten.