Fisto2

Instructions

1. Butter and heat a non-stick pan.
2. Pour a cup of batter in the center of the pan and swirl to spread evenly.
3. Cook for 30 seconds and flip.
4. Cook for another 10 seconds and remove to the cutting board.
5. Keep them aside to cool.

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 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. In a large mixing bowl, beat the butter, sugar, and baking powder. Mix until combined, scraping the sides of the bowl occasionally. Beat in the egg and vanilla until combined. Beat in as much of the flour and corn flour as you can with the mixer.
2. Shape dough into 2 cm balls and place them 4 cm apart on an ungreased cookie sheet. Cover each flattened dough with sesame seed.
3. Pre-heat oven to 200 degree Celsius, Bake dough for 7 to 9 minutes or until bottoms are lightly brown.
4. Cool cookies before serving

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 bowl, chop, cut and mix lettuce, tomatoes, cucumber, parsley, purslane, thyme, green pepper, radishes, mint, onion and lemon zest.
2. To prepare the vinaigrette, combine molasses, olive oil, brown sugar, salt and sumac, lemon juice and then drizzle over the vegetables.
3. To serve, incorporate the fried or broiled crispy pita bread in the salad and enjoy!

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.

Salmon Instructions

1. In a skillet, on low heat, add wine, water, and onions;  bring the mixture to a simmer.
2. Add salmon fillets, skin-side down on the skillet. then cover and cook to desired doneness.

1. Combine chives and remaining ingredients in a small bowl.

Serve the salmon with the chive sauce and some freshly ground black pepper.

Instructions

1. Cut eggs in half lengthwise.
2. Empty yolks in a large bowl, then add Roquefort cheese, mayonnaise, mustard, dill, fresh black and red pepper, salt and green tabasco (optional).
3. Stir until smooth.
4. Bring the egg’s white part and stuff it with the mixture.
5. Refrigerate until serving.
6. Sprinkle with fresh parsley when serving.

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 .