Ingredients
- 1 recipe tomato sauce
- 1 recipe cheese sauce
- 4 large red peppers
- 3 medium or aubergines
- 500 grams Lasagne sheets
- 50g parmesan freshly grated.
Tomato sauce
- 2 cans of chopped tomatoes
- 30ml Olive oil
- 3 tbsp chopped fresh basil
- 2 garlic cloves peeled and crushed
- Pinch of sugar
Cheese sauce
- 1 liter of milk
- 1 heaped tablespoon of flour
- 50g of butter
- 200g of grated cheese, a good melting cheese such as gouda, emmental or cheddar.
- 1/2 teaspoon of freshly grated nutmeg.
Instructions
- 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.
- 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.
- 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.
- Cut the aubergines lengthways into thick slices , brush with oil and grill for 5-7 minutes each side. Leave to cool.
- Peel the cooled peppers.
- 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.
- Bake in the oven at 200 C for 25-30 minutes or until bubbling and golden.
- Leave to cool for 15 minutes before cutting and serving.
Variations
Serve with garlic bread and green leafy salad.
Cooking time (duration): 60
Diet type: Vegetarian
Number of servings (yield): 4
Meal type: lunch
Culinary tradition: Greek
My rating:4 stars: ★★★★☆
Posted: March 7th, 2010
Categories:
Greek
Tags:
aubergine,
basil,
black,
butter,
cheddar,
cheese,
cloves,
emmental,
garlic,
gouda,
lasagne,
milk,
nutmegtomatoes,
oil,
olive,
oven,
parmesan,
pepper,
red,
sugar,
tomato
Comments:
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You don’t want to miss that!
Ingredients
- ~5 kg Gigot (bone removed)
- 6 garlic cloves
- 1 medium sized onion
- 500 grams carrots
- 1 kg potatoes (preferably small bites)
- 4 tbsp mustard
- 2 leaves fresh rosemary
- 1/4 cup extra-virgin olive oil
- 2 tbsp salt
- 2 tbsp freshly-ground black pepper
Instructions
- Marinate and smear your “baby” Gigot (leg of Lamb) in a mixture of mustard, olive oil, black pepper and salt and some rosemary overnight.
- Preheat oven to 190C degrees.
- In the leg, with a knife, poke the leg and stick some garlic cloves in it.
- Place the leg in a oven ready bag with the onion, potatoes, carrots and rosemary leaves.
- Place in a roasting pan and put into oven. Roast for about 3 hours.
- Remove and allow to rest 10 minutes before carving.
Quick Notes
serve with some pesto tagliatelle and red wine.
Variations
replace potatoes and carrots with any fruits, nuts or vegetables you like.
Cooking time (duration): 200
Number of servings (yield): 12
Meal type: supper
My rating:5 stars: ★★★★★
Posted: February 12th, 2010
Categories:
Feast
Tags:
carrots,
clove,
fruits,
garlic,
gigot,
lamb,
leg,
mustard,
nuts,
olive oil,
onions,
pepper,
potatoes,
red,
rosemary,
salt,
vegetables,
wine
Comments:
No Comments.
Ingredients
- 1 cup precooked/canned chickpeas
- 1 clove garlic mashed
- 1 tomato chopped
- Olive Oil
- Salt and cumin powder to taste
- 1/2 cup pine-nuts
- 2 tbsp butter
Instructions
- In a Bowl, add the precooked chickpeas and mix with salt,cumin powder, garlic, tomato, and olive oil.
- 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.
Cooking time (duration): 15
Diet type: Vegetarian
Number of servings (yield): 2
Meal type: lunch
Culinary tradition: Lebanese
My rating:5 stars: ★★★★★
Posted: January 13th, 2010
Categories:
Lebanese,
low calorie,
vegeterian
Tags:
butter,
chickpeas,
cloves,
cumin,
garlic,
golden,
melt,
oil,
pinenuts,
powder,
salt,
saute,
sprinkle,
taste,
tomato
Comments:
No Comments.
Summary: an exquisite taste for BBQ lovers
Ingredients
- 500 grams Ashta (also knows as Atemoya , sugar-apple) pureed
- 1/2 cup wine (white preferred)
- 1/2 cup broth
- 2 shallots (thinly minced)
- 4 cloves garlic (mashed)
- 1/4 cup butter
- salt and black fresh pepper to taste
Instructions
- Sauté shallots and garlic in butter.
- Add wine until glazed.
- Pour broth and simmer for 5 minutes.
- Stir Ashta puree and season with salt and pepper.
- Keep mixture on low heat until thickened.
- Serve with your sea-food or chicken BBQ.
Cooking time (duration): 15
Number of servings (yield): 4
Meal type: brunch
Culinary tradition: Central American
My rating:5 stars: ★★★★★
.
Posted: December 31st, 2009
Categories:
sauce
Tags:
ashta,
atemoya,
black pepper,
butter,
chicken,
fish,
garlic,
pour,
salt,
sauce,
seafood,
shallots,
stir,
stock,
sugar-apple,
thick,
wine
Comments:
2 Comments.
Ingredients
- 1 cucumber (finely sliced)
- 2 cup yogurt
- 2 clove garlic (mashed)
- 2 tbsp extra virgin olive oil
- pepper and salt to taste
- 1 pinch of mint (thinly sliced)
- 1 tsp lemon juice
Instructions
- Mix in the cucumber and yogurt with all other ingredients.
- Serve Cold.
Variations
Add some Dill to taste if available
Cooking time (duration): 10
Diet type: Vegetarian
Number of servings (yield): 4
Meal type: hors d’oerves
Culinary tradition: Middle Eastern
My rating:5 stars: ★★★★★
Posted: December 18th, 2009
Categories:
Amuse-Bouche/Hors-D’œuvre,
mezza,
tapa
Tags:
bread,
cold,
cucumber,
dill,
extra,
finely,
garlic,
juice,
lemon,
mashed,
mint,
oil,
olive,
pepper,
pita,
salt,
serve,
sliced,
virgin,
yogurt
Comments:
No Comments.
Ingredients
- 1 kg hindbeh (dandelion)
- ½ cup extra virgin olive oil
- 3 garlic cloves crushed
- 5 onions sliced
- 2 red bell peppers sliced
- salt to taste
- fresh black pepper to taste
- 2 tbsp fresh lemon juice
Instructions
- Remove yellow leaves from hindbeh. Wash well. Chop to smaller pieces.
- Bring water to a boil, add hindbeh leaves and cook over medium heat for 5 minutes.
- Drain and rinse in cold water.
- Squeeze until dry.
- Fry onion until golden with hindbeh for 15 minutes.
- Add garlic, bell pepper, black pepper and salt and fry for 5 minutes.
- Serve cold with lemon juice.
Quick Notes
Fry some almonds or pine-nuts and sprinkle while serving.
Cooking time (duration): 40
Diet type: Vegetarian
Number of servings (yield): 4
Meal type: hors d’oerves
Culinary tradition: Middle Eastern
My rating:5 stars: ★★★★★
Posted: December 5th, 2009
Categories:
Lebanese,
mezza,
tapa
Tags:
bell,
Bi,
black,
cloves,
Dandelion,
extra,
garlic,
Hindbeh,
juice,
Leaves,
lemon,
oil,
olive,
onions,
pepper,
salt,
virgin,
Zayt
Comments:
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Ingredients
- 600 grams chicken breasts (boneless and skinless )
- 1/4 cup olive oil
- 2 onions
- 4 cloves garlic
- 1 ginger root (small piece and peeled)
- 1 cinnamon stick
- 2 dried red chilies
- 1 tsp turmeric powder
- 5-10 cardamom pods – seeds only, discard shells
- 5 whole cloves
- 1 can tomato sauce
- 1/2 cup water
- 1/2 cup plain yogurt
- 1 tbsp lemon juice
- chopped fresh coriander leaves (cilantro)
Instructions
- Cut chicken breasts into chunks.
- Chop spices and garlic in blender, along with tomato sauce, water and finally add yogurt and pulse to mix.
- Sauté chicken pieces in oil and then add onions, continue cooking till onions are transparent and tender and chicken is reasonably well-cooked.
- Pour spice mixture over the chicken and onions and bring to a boil, stirring well.
- Simmer, covered, stirring occasionally until chicken is tender for about 45 minutes.
- Add lemon juice, and garnish your curried chicken with fresh coriander leaves.
Quick Notes
serve with rice aside.
Cooking time (duration): 70
Number of servings (yield): 6
Meal type: lunch
Culinary tradition: Indian (Southern)
My rating:4 stars: ★★★★☆
Posted: December 3rd, 2009
Categories:
Indian,
lunch
Tags:
cardamom,
chicken,
chillies,
cilantro,
cinnamon,
cloves,
coriander,
curry,
garlic,
Indian,
juice,
lemon,
oil,
olive,
rice,
sauce,
tomato,
turmeric,
water,
yougurt
Comments:
No Comments.
Ingredients
- 1 Ltrs (or 4 cups) chicken broth
- 750 grams pumpkin puree
- 0.8 grams chopped fresh parsley
- 105 grams chopped onion
- 0.3 grams chopped fresh thyme
- 2/3 clove garlic, minced
- 80 ml (2 shots) heavy whipping cream
- salt and black pepper to taste
Instructions
- Heat all the ingredients together.
- Bring to a boil.
- Reduce heat to low, and simmer for 30 minutes uncovered.
- Puree the soup in small batches (1 cup at a time) using a food processor or blender.
- Return to pan, and bring to a boil again. Reduce heat to low, and simmer for another 30 minutes, uncovered.
- Stir in heavy cream.
- Pour into soup bowls.
- Garnish with fresh parsley.
Cooking time (duration): 80
Diet type: Vegetarian
Diet (other): Low calorie
Number of servings (yield): 6
Meal type: supper
Culinary tradition: Middle Eastern
My rating:4 stars: ★★★★☆
Posted: November 21st, 2009
Categories:
Snack,
soup
Tags:
Brunch,
cream,
garlic,
onion,
parsley,
pepper,
pumpkin,
salt,
soup,
thyme,
vegeterian
Comments:
No Comments.
Ingredients
- 12 escargots, fresh ( you can buy them in pack)
- 250 grams soft butter
- 1/4 cup parsley, chopped
- 2 tbsp. onions, chopped
- 2 tbsp. garlic, minced
- 1 tbsp. red wine
- 1 tbsp. lemon juice
- salt to taste
- white pepper to taste
Instructions
- Combine all ingredients and mix well.
- Keep the butter in a plastic container.
- Drain the Snails and rinse them.
- Boil them for about 15 mins in a combination of 2 cups water and 2 cups red wine.
- In a escargot cocotte, place the snails and cover with the garlic butter mixture.
- Bake at 230C for 10 minutes.
- Serve them hot.
Quick Notes
serve with french baguette and wine.
Cooking time (duration): 45
Number of servings (yield): 2
Meal type: hors d’oerves
Culinary tradition: French
My rating:5 stars: ★★★★★
Ingredients
- 3 cups of Kishk
- 12 cups of water
- 500 grs of meat (qawarma if available)
- 2 clove of garlic
- salt to taste.
Instructions
- melt the meat or qawarma and then add garlic cloves and fry lightly.
- Add the kishk and saute for several minutes, stirring constantly. Add the water and salt to taste. Boil and stir until the desired porridge consistency is reached.
- Serve hot.
Quick Notes
*Kishk is a powdery cereal of burghul (cracked wheat) fermented with milk and laban (yoghurt). It is easily stored and is valuable to the winter diet of isolated villagers or country people. Kishk is prepared in the early Fall when the wheat crop is harvested. Milk, laban and burghul are mixed well together and allowed to ferment for nine days. Each morning the mixture is thoroughly kneaded with the hands. When fermentation is complete the kishk is spread on a clean cloth to dry. Finally it is rubbed well between the hands until it is reduced to a powder and then stored in a dry place.
Variations
You can prepare the dish without adding the meat for a veggie dish.
Cooking time (duration): 15
Diet (other): Low calorie, Reduced fat
Number of servings (yield): 6
Meal type: breakfast
Culinary tradition: Middle Eastern
My rating:5 stars: ★★★★★
Posted: November 5th, 2009
Categories:
Brunch,
Lebanese
Tags:
diet,
garlic,
healthy,
kishk,
laban,
low calorie,
meat,
middle easter,
qawarma,
yoghurt
Comments:
No Comments.
- GhD 