Munch Upon A Time!

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

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. Cut the seafood ingredients into munchies (bite-size) pieces then mix them together.
2. Cut the onion a la julienne.
3. Cut tomatoes, red and yellow and green bell peppers into small squares.
4. Mix the onion, tomatoes, lime juice, bell peppers, jalapeño, cilantro , olive oil, salt and pepper, then add them to the seafood mixture.

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.