Munch Upon A Time!

Instructions

1. Roll out the dough into a thin sheet with a rolling pin or your hands.
2. Put the dough in an oiled baking sheet, brush with oil also the
   surface of the dough, sprinkle with the fennel seeds.
3. Peel and cut the figs, place them over the pizza dough.
4. Place cutted mozarella cheese on top.
5. Season with olive oil, fresh black pepper and salt.
6. Cook in oven at 250C degrees for about 20 minutes.
7. Remove from the oven and sprinkle with ham.

Instructions

1. Sauté the onions and thyme with a pinch of salt in the olive oil in a heavy bottom sauté pan until the onions are golden. (make to not burn the onions)
2. Add half cup of water then after it evaporates a little, add the milk and broth and simmer.
3. Add chestnuts and simmer until chestnuts are falling apart.
4. Remove soup from heat and stir in the heavy cream.
5. Puree the mixture until it is blended and smooth, strain it for a smooth mixture.
6. Add black pepper and salt to taste.
7. Enjoy

Instructions

1. Over high heat, melt the sugar for about 2 minutes until transformed into a deep golden caramel.
2. Add the caramel mixture and pour into the cream then return it to heat and cook until caramel and cream are smoothly dissolved.
3. Remove from heat, add chocolate and salt and stir until chocolate melts.
4. Finally, add butter to the mixture.
5. When cooled drizzle the caramel chocolate sauce over your strawberry dish.

Instructions

1. In a small bowl sprinkle the gelatin over water until softened.

2. In saucepan, heat the cream, honey, and lavender until simmer. Turn the heat.
3. Whisk in the gelatin and make sure that no lumps remain the add the milk to the ingredients.
4. Pour into any preferred serving shape you like (i.e ramekins, shots, etc…) and put in the fridge for at least 3 hours.
5. Serve with lemon zest on top and crushed dark chocolate.

Instructions

1. Over a grill, toast the baguette on both sides. Spread Nutella over the toasted baguette. Top with nuts or kernels, or some fresh season fruits.(e.g. banana, strawberry)

Instructions

1. In a Bowl, add the precooked chickpeas and mix with salt,cumin powder, garlic, tomato, and olive oil.
2. In a pan, melt the butter (don’t burn it), then add pine-nuts and sauté till golden brown. Sprinkle the goldened pinenuts on top of your chickpea mixture.

Instructions

1. Dissolve Maggi (TM) pack in water.
2. In a serving bowl, mix Labneh with the mixture above.
3. Top the bowl with lots of tortilla chips.

Instructions

1. Sauté shallots and garlic in butter.

2. Add wine until glazed.
3. Pour broth and simmer for 5 minutes.
4. Stir Ashta puree and season with salt and pepper.
5. Keep mixture on low heat until thickened.
6. Serve with your sea-food or chicken BBQ.

Spinach and herbs

1. Over medium heat, sauté the onion with dill.
2. in olive oil in a large soup or stew pot until soft.
3. Add water and spinach and bring to a boil.
4. Cover, reduce heat to low and cook for 20 minutes, stirring occasionally.
5. Put in a colander to drain.
6. When cooled, cover and continue to drain in the refrigerator overnight.

Pita Making

1. Remove spinach from the refrigerator and keep in the colander over a bowl while allowing it to reach room temperature. As ingredients are added, it will continue to drain.
2. Preheat oven to 175C.
3. Beat the egg with a fork and add to the spinach.
4. Crumble the cheese and add to the spinach, and toss with one or two forks until evenly distributed.
5. Unroll the phyllo and count the sheets.
6. Oil a pan measuring the same or slightly less than the phyllo sheets with 2 tablespoons of oil using a pastry brush.
7. Lay half the phyllo in the pan, and fold in any overlap toward the
   center to fit the dough into the pan.
8. Brush the top of the phyllo with 2 teaspoons of olive oil, covering
   it from side to side.
9. Pour the spinach mixture into the pan and use a fork to spread it
   out evenly over the dough. Lay the other half of the phyllo sheets
   on top of the spinach, and fold in the overlap so the sheets fit in
   the pan.
10. With a sharp knife, cut into 20 pieces, cutting all the way through
    to the bottom. Use your hand to sprinkle 2 tablespoons of water
    evenly over the top. Work with small amounts of water to
    distribute evenly. Do not touch the dough with wet hands.
    Bake at 170°C for 40 minutes until golden brown.
11. Cut and serve.

Instructions

1. Thinly slice zucchinis in a bowl.

2. Prepare the batter by mixing all the ingredients(soda, flour and salt).
3. Bring oil to high heat.
4. Pour batter over zucchinis to coat them.
5. Place battered zucchinis in oil and fry until golden on both sides and batter puffs up. Drain enough to remove excess oil.
6. Serve hot.