Fisto2

Instructions

1. Melt Butter in a pan with the garlic and prosciutto.
2. Stir in cream, basil, cheese, salt and pepper.
3. Add tomato paste and heat until thickened.
4. Cook the tortellini meanwhile per the pack instruction, Pour sauce over tortellini and mix.
5. Serve and bon appetit!

Instructions

1. In a skillet, over medium heat, add the meat, chili powder, garlic, cumin, paprika, salt and pepper and cover the meat with water. let it simmer for an hour.
2. Add onion, bell pepper to the ingredients and keep cooking for another 5 minutes.
3. In a hard taco shell, add your liking of meat, then garnish with chopped tomato, lettuce, and cheese.
4. Top the shell with sour cream and guacamole if available.

Steak Instructions

1. In a small plate put, grate some black pepper, (or a mix of black, red and white pepper if available).
2. Dip the sirloin edges with the peppers.
3. In a grilling pan or BBQ grill, cook them to your taste.

Rice Instructions

1. Rinse the rice for 10 minutes in cool water.
2. In a boiling pot with a tight-fitting lid, add black rice, water, olive oil and salt.
3. Bring the rice to a boil, and cook for about 20 minutes.
4. When Craters appears, turn off the heat and put between the pot and the lid a soft cloth and let it rest for another 10 minutes.

Pesto Instructions

1. In a food processor, add garlic, basil leaves, pine nuts, and a dash of salt and pepper to the bowl of the processor. While processing, drizzle in olive oil until you get a smooth puree.
2. Add parmesan cheese and mix it with the rest. If the pesto is too thick add some water to it.

Serving Instructions

Instructions

1. Tomato sauce: place the chopped tomatoes, half the oil, the garlic, basil and sugar into a saucepan. Bring to the boil, cover and simmer gently for about 20 minutes. Remove the lid and simmer a little longer until the sauce is slightly concentrated. Cool.

2. Cheese sauce: Put the all the ingredients except for the cheese in a saucepan and bring to the boil slowly whisking all the time. Once thickened, remove from the heat and leave for a minute or two to cool. Add the grated cheese and stir until melted into the sauce.
3. Cut the peppers into quarters, brush with a little oil and grill for 5-7 minutes each side until charred and tender. Transfer to a heatproof bowl and cover the bowl tightly with clingfilm (cellophane wrap). This will loosen the skin of the peppers.
4. Cut the aubergines lengthways into thick slices , brush with oil and grill for 5-7 minutes each side. Leave to cool.
5. Peel the cooled peppers.
6. Grease a large oven proof dish with a little oil and begin layering your lasagne. Start with tomato sauce, then aubergine, red pepper, lasagne sheets and cheese sauce. Finish with lasagne and a coating of cheese sauce. Sprinkle with the grated parmesan.
7. Bake in the oven at 200 C for 25-30 minutes or until bubbling and golden.
8. Leave to cool for 15 minutes before cutting and serving.

Instructions

1. Marinate and smear your “baby” Gigot (leg of Lamb) in a mixture of mustard, olive oil, black pepper and salt and some rosemary overnight.
2. Preheat oven to 190C degrees.
3. In the leg, with a knife, poke the leg and stick some garlic cloves in it.
4. Place the leg in a oven ready bag with the onion, potatoes, carrots and rosemary leaves.
5. Place in a roasting pan and put into oven. Roast for about 3 hours.
6. Remove and allow to rest 10 minutes before carving.

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. 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.

Instructions

1. Mix in the cucumber and yogurt with all other ingredients.

2. Serve Cold.

Instructions

1. Remove yellow leaves from hindbeh. Wash well. Chop to smaller pieces.

2. Bring water to a boil, add hindbeh leaves and cook over medium heat for 5 minutes.
3. Drain and rinse in cold water.
4. Squeeze until dry.
5. Fry onion until golden with hindbeh for 15 minutes.
6. Add garlic, bell pepper, black pepper and salt and fry for 5 minutes.
7. Serve cold with lemon juice.

Instructions

1. Cut chicken breasts into chunks.

2. Chop spices and garlic in blender, along with tomato sauce, water and finally add yogurt and pulse to mix.
3. Sauté chicken pieces in oil and then add onions, continue cooking till onions are transparent and tender and chicken is reasonably well-cooked.
4. Pour spice mixture over the chicken and onions and bring to a boil, stirring well.
5. Simmer, covered, stirring occasionally until chicken is tender for about 45 minutes.
6. Add lemon juice, and garnish your curried chicken with fresh coriander leaves.

Instructions

1. Heat all the ingredients together.

2. Bring to a boil.
3. Reduce heat to low, and simmer for 30 minutes uncovered.
4. Puree the soup in small batches (1 cup at a time) using a food processor or blender.
5. Return to pan, and bring to a boil again. Reduce heat to low, and simmer for another 30 minutes, uncovered.
6. Stir in heavy cream.
7. Pour into soup bowls.
8. Garnish with fresh parsley.

Instructions

1. Combine all ingredients and mix well.

2. Keep the butter in a plastic container.
3. Drain the Snails and rinse them.
4. Boil them for about 15 mins in a combination of 2 cups water and 2 cups red wine.
5. In a escargot cocotte, place the snails and cover with the garlic butter mixture.
6. Bake at 230C for 10 minutes.
7. Serve them hot.