Manal's Kitchen (2026)

Sharing my love for highly quality hair and skin products 😍

23/03/2026

Creamy Baked Biscoff Cheesecake

Biscuit Base
250 g crushed Lotus Biscoff biscuits.
120 g melted butter

Method
Mix biscuits with melted butter.
Press firmly into a lined 22 cm springform pan.
Bake at 180°C for 10 minutes, then cool.

Cheesecake Filling
2 blocks cream cheese (500 g), room temperature
1 cup thickened cream
¾ cup Biscoff spread
¾ cup caster sugar
3 eggs
1½ tbsp cornflour
1 tsp vanilla extract
Pinch of salt

Method
Beat cream cheese and sugar until very smooth.
Add Biscoff spread and vanilla and mix well.
Pour in thickened cream and mix until creamy.
Add eggs one at a time, mixing slowly (don’t overbeat).
Mix in cornflour and salt.

The Secret Creamy Bake
Pour filling over the biscuit base.
Wrap the outside of the cake tin with foil.
Place it in a large baking tray with hot water (water bath).
Bake at 150–160°C for 60–70 minutes.

The cheesecake should:
Be set on the edges
Slightly wobbly in the centre
Turn the oven off, leave the door slightly open, and let it cool inside for 1 hour.
Then, refrigerate overnight for the best texture.

Biscoff Topping
Warm ½ cup Biscoff spread
Pour over the cheesecake
Sprinkle crushed Lotus Biscoff biscuits on top.

15/03/2026

Nothing brings me back to my roots like preparing Eid sweets with my amazing mum ❤️
The kitchen filled with laughter, stories, and the beautiful smells of tradition.
These moments are the ones I cherish the most… passing down love, culture, and memories one sweet at a time.
Eid is almost here ✨️

13/03/2026

Fragrant Indian Lemon Rice

A bright, zesty rice dish infused with spices and lemon. Perfect as a side with curries, grilled meats, or vegetables.

Ingredients
• 2 cups cooked basmati or jasmine rice
• 1 shallot, finely sliced
• ½ red chilli, sliced
• 2 tsp ghee (or oil)
• 2 tsp mustard seeds
• 2 cardamom pods, lightly crushed
• 2 cloves
• 1 tsp coriander seeds, lightly crushed
• 5–6 curry leaves
• Juice of ½–1 lemon (to taste)
• ¼ tsp turmeric
• ⅛ tsp sugar
• ¼ tsp sea salt

Method
1️⃣ Cook rice and let it cool slightly.
2️⃣ Heat ghee in a pan. Sauté shallot and chilli until soft.
3️⃣ Add mustard seeds, cardamom, cloves, and coriander seeds. Cook until fragrant, then add curry leaves.
4️⃣ In a bowl, mix lemon juice, turmeric, sugar, and salt. Add rice and gently toss.
5️⃣ Pour the spiced ghee mixture over the rice and mix gently.

✨ Fluffy, citrusy, and packed with flavour!

11/03/2026

New dessert experiment today 💚

Can you guess what I made?

Hint:
Pistachio
Creamy layers
A little Lebanese twist

Recipe dropping tomorrow 👀

Drop your guesses below ⬇️

09/03/2026

Butter Chicken

2 kg chicken thighs, cut into chunks
6 tbsp Patak’s Tikka Masala paste
2 cups of Greek yogurt
4 tbsp lemon juice
2 tbsp garlic paste
2 tbsp ginger paste
2 tsp paprika
2 tsp garam masala
1 tsp turmeric
2 tsp salt
Mix well, cover, and marinate overnight in the fridge.

Cook the Chicken
Heat 3 tbsp oil or ghee in a large pan or pot.
Add chicken in batches so it browns slightly rather than steams.
Cook until 80% cooked and lightly charred.
Remove and set aside.

Butter Chicken Sauce
Ingredients
5 tbsp butter
2 tbsp olive oil or ghee
2 large onions, finely chopped
6 cloves garlic, minced
2 tbsp fresh ginger, grated
4 tbsp Patak’s Tikka Masala paste
2 tsp paprika
2 tsp garam masala
1 tsp chilli powder (optional)
2 tsp ground cumin
800 g crushed tomatoes (2 cans)
2 tbsp tomato paste
2 tsp sugar or honey
1½ – 2 cups thickened cream
Salt to taste

Method
Melt butter and oil in the pot.
Cook onions until soft and golden (about 8 minutes).
Add garlic and ginger, and cook 1 minute.
Stir in Patak’s paste and spices, and cook until fragrant.
Add crushed tomatoes and tomato paste and simmer 15 minutes.
Add the chicken and juices back in. Simmer 10 minutes.
Stir in cream and sugar, and cook another 5 minutes until thick and creamy.

Finish
Add 1–2 tbsp extra butter
Sprinkle fresh coriander
Optional squeeze of lemon

08/03/2026

🍛 Beef Rogan Josh with Potatoes

A rich, comforting curry that’s full of flavour. Marinating the beef overnight with Rogan Josh paste allows the spices to soak in beautifully, making the meat extra tender and delicious.

Ingredients

- 2 kg beef rump steak, cut into cubes
- 4–5 medium potatoes, peeled and cut into large chunks
- 3 tbsp oil or ghee
- 2 large onions, finely chopped
- 5–6 cloves garlic, minced
- 2 tbsp fresh ginger, grated
- 6–8 tbsp Patak’s Rogan Josh paste
- 2 tsp paprika
- 2 tsp ground cumin
- 2 tsp ground coriander
- 1 tsp turmeric
- 2 tsp garam masala
- 2 cups crushed tomatoes or passata
- 1 cup plain yoghurt
- 2–3 cups water or beef stock
- Salt to taste
- Fresh coriander for garnish

Marinate
Mix the beef with the Rogan Josh paste and leave to marinate overnight in the fridge for deeper flavour.

Method

1. Heat oil in a large pot and brown the marinated beef for about 6–8 minutes. Remove and set aside.
2. In the same pot, sauté the onions until soft and lightly golden. Add garlic and ginger and cook for 1 minute.
3. Stir in paprika, cumin, coriander, turmeric, and garam masala and cook for about 30 seconds until fragrant.
4. Add the crushed tomatoes and cook for 4–5 minutes until the sauce thickens slightly.
5. Return the beef to the pot and pour in the water or stock. Bring to a gentle simmer.
6. Cover and cook on low heat for about 2 hours hours.
7. Add the potato chunks and continue simmering for another 30–40 minutes until the beef is tender and the potatoes are cooked through.
8. Lower the heat and slowly stir in the yoghurt. Simmer for another 5–10 minutes.
9. Taste, season with salt, and garnish with fresh coriander.

Serve with:
Fluffy basmati rice and cucumber raita.

A hearty, flavour-packed curry perfect for sharing 🤍

Address

Website

https://manal1.mymonat.com/au/products/#oil-control

Alerts

Be the first to know and let us send you an email when Manal's Kitchen posts news and promotions. Your email address will not be used for any other purpose, and you can unsubscribe at any time.

Contact The Business

Send a message to Manal's Kitchen:

Manal's Kitchen