Fisto2

Instructions

1. In a frying pan on medium high heat, add oil.
2. Squeeze out as much moisture as you can from the grated potatoes.
3. When the oil in the pan heats up to the point of shimmering, add the grated potatoes and spread with 1 cm thickness.
4. Add some salt and pepper to taste.
5. Continue cooking until golden brown on both sides.

Instructions

1. Brown chicken in a skillet. In a food processor, chop artichoke’s hearts.
2. Wash spinach, blanch in boiling water, then squeeze dry and chop them in the food processor.
3. Add spinach, artichoke, mayonnaise, lemon juice, zest, salt, pepper, and hot sauce and blend until smooth.
4. Pour the mixture to the sliced chicken and serve.

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.

Instructions

1. In a large pot, bring water to a boil. Add salt, olive oil, and cook according to the package directions al dente.
2. In a skillet melt the butter over medium heat. Add garlic, fresh mushroom, grated black pepper. Cook for 2 minutes.
3. 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.
4. Stir in the parsley and lots of parmesan cheese.

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. Fry the potatoes cubes till golden brown.
2. In a small bowl, dilute the chilli puree with 2 tbsp of olive oil.
3. In a large pan, add the rest of the olive oil, coriander, garlic, chilli, and paprika.
4. Fry the mixture for 1 minute then add the fried potatoes.
5. Toss together, add the lemon juice, salt and frech black pepper and serve .

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. In a soup pot, on medium low, add butter, oil, onions, carrots and salt.
2. Saute until vegetables are soft.
3. Add ginger and cook for a minute or two more. the add the stock to the mixture and simmer for about 10 minutes.
4. Puree the soup mixture in a blender until smooth.
5. Add lime zest and juice. Chill and serve.

Instructions

1. In a Bowl, mix all the peppers and salt together, add to the meat and the vinegar and olive oil and marinate before hand, at least 3 hours before cooking time (preferably overnight).
2. Place the marinated meat in a non-stickable cooker, and cook for about 20 mins till the meat is browned but still juicy.
3. Turn off the heat, add the tomatoes to steam them in the cooker for few mins before serving the delicious shawarma.

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. 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