Supervisor Elham AbolFateh
Editor in Chief Mohamed Wadie

Cozy Meals for Rainy Nights

Sun 12 Nov 2023 | 03:27 PM
Meals - File Photo
Meals - File Photo
Rana Atef

The Egyptian Meteorological Authority revealed that Cairo sees light and moderate rain that would be sometimes thunderous. So, nothing would comfort those rainy nights more than enjoying a cozy and warm meal. 

Here are some meals for enjoying the smell of the rain with the taste of great mixture of flavors and spices.

Pumpkin Man N' Cheese Bowls 


4 small golden nugget pumpkins

50 g butter

2 tbsp plain flour

2 cups milk

1/4 tsp ground nutmeg

1 3/4 cups of coarsely grated cheddar

1 cup grated provolone

1/3 cup grated Parmesan

250 g dried small elbow macaroni pasta

3/4 cup fresh breadcrumbs (made from day-old bread)

2 tsp fresh thyme leaves, plus extra sprigs, to serve

2 tbsp extra virgin olive oil


Preheat the oven to 180 degrees. Place the pumpkins on a baking tray and bake them for 20 minutes. Then, set aside to cool slightly

Use a sharp knife to slice about 1-2 cm from the top of each pumpkin. Use a large spoon to separate the seeds and any fibrous bits, leaving a 2 cm border of flesh around the edge.

Next, heat the butter in pan over medium heat until foaming. Add the flour and cook, and stirring it until bubbling.

Remove from the heat and gradually add the milk, while whisking. Back the mixture to the heat and cook until the mixture is creamy. 

After that, add the nutmeg and stir them with 3/4 of the combined cheddar, provolone and Parmesan until melted. And, set aside.

Cook the pasta, drain them well, and stir in the cheese sauce. 

Add the breadcrumbs, thyme, oil, and cheese in a bowl.

Place the mixture in the pumpkins. Sprinkle with the breadcrumb and bake until the breadcrumbs are golden and cheese is melted. 

You can decorate them with extra thyme leaves.

Fish and Chips Pie


500 g frozen straight-cut potato chips

30 g unsalted butter

1 leek, pale section only, thinly sliced

1/3 cup plain flour

2 cups milk

1/2 cup thickened cream

500 g white fish fillets, cut into 3 cm pieces

2 tbsp chopped fresh dill

White pepper

Lemon wedges, to serve


Preheat oven to 180 degrees. Place the chips on a baking tray. Bake them for 15 minutes until their color becomes darker. 

Melt the butter in a pan over medium heat. Add the leek and cook, and stir until soften. 

Add the flour and cook the mixture until bubbles. Remove from heat.

Gradually add the milk, stir the mixture until smooth. And, then stir in the cream.

Get the mixture back at the pan to the heat, cook, and stir for 4 minutes.

Next, add the fish to the pan and cook for 3 minutes.

Stir in the dill and season with salt and white pepper. 

Move the mixture to a baking tray.

Arrange the chips over the fish mixture and bake for 15 minutes.

Decorate it with extra dill and lemon wedges.

Roast Cauliflower Cheese Soup


1.5 kg cauliflower, cut into florets

2 large white potatoes, peeled, chopped

1 tsp fennel seeds

1/4 cup extra virgin olive oil

1 large brown onion, chopped

4 garlic cloves, chopped

2 tsp fresh thyme leaves, plus extra to serve

3 tsp vegetable stock powder

300 ml light cream for cooking

1/3 cup grated tasty cheese

1/3 cup grated Parmesan


Preheat oven to 220 degrees, after that place cauliflower, potato and fennel seeds in a pan. 

Add 2 tablespoons of the oil. Combine the vegetables with the oil, before roasting them for 25 minutes. 

Make sure to reserve 1 cup roasted cauliflower.

Next, heat some oil in a large pan over medium-high heat, put onion, garlic and thyme. 

Cook, and stir them for 5 minutes, after that add stock powder and 3 cups water. 

Make them to simmer, before adding the roasted vegetables and cream. 

Make the mixture simmer one more time, move them away from the heat, and leave them for 5 minutes. 

Then, blend the soup until smooth, and make them back to a medium-low heat.

Add cheeses, and stir the mixture.

Finally, Top soup with extra thyme, pepitas, extra oil and reserved cauliflower.