You can’t call it a Salad!!!
Ingredients
- 1 pita bread (broiled or fried)
- 1 mid-size lettuce (chopped)
- 500 grams tomatoes (diced)
- 100 grams cucumbers (diced)
- 1 green pepper (chopped)
- 10 small radishes, chopped
- 1 onion (wings)
- 20 mint leaves (chopped)
- 1/4 cup parsley (diced)
- 1/2 cup purslane ( Bakleh in Lebanese)
- 1/4 cup fresh thyme
- 1 tbsp pomegranate molasses (or balsamic vinegar if not available)
- 1/2 tbsp brown sugar
- 1 tbsp sumac
- 1 lemon (zest)
- 1 lemon (juice)
- 2 tbsp olive oil
- 1 tsp salt
Instructions
- In a bowl, chop, cut and mix lettuce, tomatoes, cucumber, parsley, purslane, thyme, green pepper, radishes, mint, onion and lemon zest.
- To prepare the vinaigrette, combine molasses, olive oil, brown sugar, salt and sumac, lemon juice and then drizzle over the vegetables.
- To serve, incorporate the fried or broiled crispy pita bread in the salad and enjoy!
Cooking time (duration): 90
Number of servings (yield): 5
Meal type: dinner/lunch
Culinary tradition: Lebanese
My rating:5 stars: ?????
Salmon Ingredients
- 1 kgs salmon
- ½ cup wine (preferrably white)
- ½ cup water
- 1 mid-size onion (sliced)
- Salt and ground black pepper to taste
Chive Sauce Ingredients
- 2 tbsp chopped fresh chives
- 1/4 cup yogurt
- 1/4 cup mayonnaise
- 1/2 tsp fresh lemon juice
- Salt and ground black pepper to taste
Salmon Instructions
- In a skillet, on low heat, add wine, water, and onions; bring the mixture to a simmer.
- Add salmon fillets, skin-side down on the skillet. then cover and cook to desired doneness.
Sauce Instructions
- Combine chives and remaining ingredients in a small bowl.
Serve the salmon with the chive sauce and some freshly ground black pepper.
Quick Notes
Good with some chilled white wine.
Variations
you can replace chive with dill and parsley if not available.
Cooking time (duration): 15
Number of servings (yield): 4
Meal type: dinner/supper/lunch
Culinary tradition: Scandinavian
My rating:5 stars: ?????
Ingredients
- 12 hard-cooked eggs
- 2/3 cup Roquefort cheese (crumbled)
- 1/2 cup mayonnaise
- 2 tbsp dijon mustard
- 2 tbsp parsley or coriander (minced)
- 1 tsp hot green tabasco(tm)
- 1/2 tsp dill
- Salt, black and red pepper to taste
Instructions
- Cut eggs in half lengthwise.
- Empty yolks in a large bowl, then add Roquefort cheese, mayonnaise, mustard, dill, fresh black and red pepper, salt and green tabasco (optional).
- Stir until smooth.
- Bring the egg’s white part and stuff it with the mixture.
- Refrigerate until serving.
- Sprinkle with fresh parsley when serving.
Cooking time (duration): 15
Diet type: Vegetarian
Number of servings (yield): 6
Meal type: hors d’oerves
Culinary tradition: English
My rating:3 stars: ?????
Ingredients
- 500 grams tagliatelle pasta
- 1/4 cup extra virgin olive oil
- 1/4 cup butter
- 2 cloves garlic (minced)
- 1/3 cup Stoli (TM) vodka
- 1-1/2 cups heavy cream
- 200 grams baby shrimps (pre-cooked and frozen)
- 200 grams fresh mushroom (chopped)
- 1/4 cup parsley (chopped)
- 100 grams parmesan cheese (grated)
- Salt and black pepper to taste
Instructions
- In a large pot, bring water to a boil. Add salt, olive oil, and cook according to the package directions al dente.
- In a skillet melt the butter over medium heat. Add garlic, fresh mushroom, grated black pepper. Cook for 2 minutes.
- Raise the heat to high, add Stoli (TM) and cream and simmer till the mixture is slightly reduced. Drain well your cooked pasta. Add it to the skillet and keep tossing. After few minutes, add your shrimps and keep cooking, until the shrimps and pasta have absorbed most of the sauce and are tender.
- Stir in the parsley and lots of parmesan cheese.
Quick Notes
Serve with some chilled rose wine
Variations
Add Gorgonzola or blue cheese to the sauce to give it a tangy kick.
Cooking time (duration): 20
Number of servings (yield): 4
Meal type: lunch
Culinary tradition: USA (Nouveau)
My rating:4 stars: ?????
Recipe: Green and Tasty!
Ingredients
- 1/4 cup dry white wine
- 2 tbsp shallots (minced)
- 1 anchovy fillets (finely chopped)
- 50 grams chicken liver
- 1/4 cup broth (chicken or beef)
- 3 tbsp butter (unsalted)
- 1 tbsp fresh parsley (finely chopped)
- 1 tablespoon fresh chervil (finely chopped)
- 1 tablespoon fresh thyme (finely chopped)
Instructions
- In a pan or skillet, brown the chicken livers until well cooked and then puree them.
- Add white wine, stock, shallots, anchovies, to the mixture; Simmer until the liquid reduces to a glaze.
- Remove from heat, whisk in the butter.
- Finally, add the rest of the herbs.
Quick Notes
best served with a steak.
Cooking time (duration): 15
Number of servings (yield): 2
Meal type: hors d’oerves
Culinary tradition: French
My rating:3 stars: ★★★☆☆
Ingredients
- 1/4 cup breadcrumbs
- 1 beaten egg
- 500 grams ground meat
- 2 garlic cloves, finely chopped
- 100 grams sweet sausage stuffing
- 6 tbsp Parmesan cheese, freshly grated
- 2 tbsp chopped parsley
- 2 Tbs olive oil
- lemon zest
- fresh black pepper, red pepper
Instructions
- Mix the bread crumbs, egg, ground beef, sausage meat, Parmesan cheese, parsley, olive oil, garlic, lemon zest, and black/red pepper.
- Knead the ingredients together well until the mixture is smooth.
- Shape the meat into small balls to suit your taste.
- Lay the meatballs out on a tray, cover with wax paper and chill for an hour.
- Heat olive oil in a large skillet, over medium-high heat.
- Cook the meatballs on all sides until brown.
Quick Notes
serve with tomato and basil sauce.
Cooking time (duration): 40
Number of servings (yield): 6
Meal type: lunch
Culinary tradition: Italian
My rating:4 stars: ★★★★☆
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: ★★★★☆