Ingredients
- 500 grams carrots (mincely chopped)
- 100 grams onions (mincely chopped)
- 2 tsp fresh ginger (grated)
- 6 cups stock
- 2 tbsp butter
- 2 tbsp olive oil
- 1/4 cup lime juice
- saltand black pepper to taste
Instructions
- In a soup pot, on medium low, add butter, oil, onions, carrots and salt.
- Saute until vegetables are soft.
- Add ginger and cook for a minute or two more. the add the stock to the mixture and simmer for about 10 minutes.
- Puree the soup mixture in a blender until smooth.
- Add lime zest and juice. Chill and serve.
Cooking time (duration): 20
Diet type: Vegetarian
Number of servings (yield): 4
Meal type: supper
Culinary tradition: Chinese
My rating:3 stars: ★★★☆☆
Posted: February 26th, 2010
Categories:
soup
Tags:
butter,
carrots,
ginger,
lime,
oil,
olive,
onion,
pepper,
salt,
zest
Comments:
No Comments.
Authentic taste from Lebanon
Ingredients
- 2 kg lamb or beef meat (thinly sliced)
- 1/4 cup extra virgin olive oil
- 1/4 cup vinegar
- 1/2 tsp black pepper
- 1/2 tsp red pepper
- 1 tsp Mastic
- 1/2 tsp Cardamom
- 1 tsp salt
- 5 medium sized tomatoes
Instructions
- 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).
- Place the marinated meat in a non-stickable cooker, and cook for about 20 mins till the meat is browned but still juicy.
- Turn off the heat, add the tomatoes to steam them in the cooker for few mins before serving the delicious shawarma.
Quick Notes
serve with Tahini, and a mixed onions/parsley minced vegetables.
Variations
you can replace meat with chicken or turkey.
Cooking time (duration): 40
Number of servings (yield): 6
Meal type: lunch
Culinary tradition: Lebanese
My rating:4 stars: ★★★★☆
Posted: February 21st, 2010
Categories:
Feast,
Lebanese
Tags:
beef,
blac,
browned,
cardamom,
chicken,
cook,
extra,
juicy,
lamb,
marinate,
mastik,
oil,
olive,
pepper,
red,
salt,
shawarma,
steam,
tomatoes,
vinegar,
virgin,
vmeat
Comments:
No Comments.
Recipe: little tastes of Venice!
Ingredients
- 1¼ cups almonds (blanched)
- 2 egg whites
- 1½ tsp cornstarch
- ½ cup confectioners’ sugar
- 1½ tsp salt
- 1/3 cup sugar
- ½ tsp almond extract
- 1 tbsp amaretto
- ½ cup brown sugar
Instructions
1. Preheat oven to 190 C degrees. Using a food processor, pulse the almonds, cornstarch and confectioners’ sugar until the almonds are very finely chopped.
2. Place the egg whites in the bowl of an electric mixer and add the salt. Beat the whites until foamy and light. Gradually add the granulated sugar in a steady stream, and beat until the whites are somewhat stiff and glossy. Beat in the almond extract and amaretto.
3. Gently fold in the ground-almond mixture. Drop heaping teaspoonfuls of batter onto parchment paper-lined baking sheets. Sprinkle generously with brown sugar.
4. Transfer to oven and bake until cookies are pale golden and begin to crack slightly, about 15 minutes. Reduce temperature to 100 degrees. Leave oven door ajar and let cookies stand in oven until completely dry and crisp, 25-30 minutes more. Let cookies cool briefly on baking sheets, before transferring to a wire rack to cool completely. Store in an airtight container up to 3 days.
Cooking time (duration): 50
Number of servings (yield): 40
Meal type: dessert
Culinary tradition: Italian
My rating:4 stars: ★★★★☆
Posted: February 18th, 2010
Categories:
Candy,
Dessert,
italian
Tags:
almond,
amaretti,
amaretto,
blanched,
brown,
cane,
cornstarch,
egg,
extract,
heat,
oven,
salt,
sprinkle,
sugar,
whites
Comments:
No Comments.
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: ★★★☆☆
Posted: February 14th, 2010
Categories:
sauce
Tags:
anchovy,
beef,
broth,
brown,
butter,
chervil,
chicken,
cook,
glaze,
heat,
liver,
pan,
parsley,
puree,
salt,
simmer,
skillet,
stock,
thyme,
white,
wine
Comments:
No Comments.
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.
Pizza with ham and figs
Ingredients
- 500 grams of pizza dough
- 250 grams ham often cut into strips
- 250 grams fresh mozzarella cheese
- 2 tablespoons fennel seeds
- extra virgin olive oil
- 14 fresh figs
- salt and fresh black pepper.
Instructions
- Roll out the dough into a thin sheet with a rolling pin or your hands.
- Put the dough in an oiled baking sheet, brush with oil also the
surface of the dough, sprinkle with the fennel seeds.
- Peel and cut the figs, place them over the pizza dough.
- Place cutted mozarella cheese on top.
- Season with olive oil, fresh black pepper and salt.
- Cook in oven at 250C degrees for about 20 minutes.
- Remove from the oven and sprinkle with ham.
Quick Notes
Serve with rose wine.
Cooking time (duration): 40
Number of servings (yield): 4
Meal type: lunch
Culinary tradition: Italian
My rating:5 stars: ★★★★★
Posted: January 29th, 2010
Categories:
italian
Tags:
black,
cheese,
dough,
extra,
fennel,
figs,
fresh,
ham,
mozzarella,
oil,
olive,
pepper,
pizza,
roll,
rose,
salt,
seeds,
virgin,
wine
Comments:
1 Comment.
Recipe: Chestnut Soup
Ingredients
- 500mg chestnuts (pre-roasted and peeled)
- 4 cups broth
- 2 cups milk
- 1 cup cream (full fat)
- 1 medium onion (minced)
- 2 tbsp extra-virgin olive oil
- 2 tsp salt
- Freshly ground black pepper and thyme
Instructions
- 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)
- Add half cup of water then after it evaporates a little, add the milk and broth and simmer.
- Add chestnuts and simmer until chestnuts are falling apart.
- Remove soup from heat and stir in the heavy cream.
- Puree the mixture until it is blended and smooth, strain it for a smooth mixture.
- Add black pepper and salt to taste.
- Enjoy
Quick Notes
If the soup feels too thick for you, add milk or cream to thin it out.
Cooking time (duration): 30
Diet type: Vegetarian
Number of servings (yield): 6
Meal type: lunch
Culinary tradition: USA (Nouveau)
My rating:5 stars: ★★★★★
Posted: January 28th, 2010
Categories:
soup
Tags:
balck,
broth,
chestnut,
cream,
extra,
milk,
oil,
olive,
onion,
pepper,
salt,
thyme,
virgin
Comments:
1 Comment.
Ingredients
- 500 grams strawberries
- 1/4 chocolate bites
- 1/2 cup cream
- 1/4 cup sugar
- 1 tbsp butter
- pinch salt
Instructions
- Over high heat, melt the sugar for about 2 minutes until transformed into a deep golden caramel.
- Add the caramel mixture and pour into the cream then return it to heat and cook until caramel and cream are smoothly dissolved.
- Remove from heat, add chocolate and salt and stir until chocolate melts.
- Finally, add butter to the mixture.
- When cooled drizzle the caramel chocolate sauce over your strawberry dish.
Variations
replace strawberries with any other fruits.
Cooking time (duration): 30
Number of servings (yield): 4
Meal type: dessert
Culinary tradition: Middle Eastern
My rating:5 stars: ★★★★★
Posted: January 26th, 2010
Categories:
Dessert,
Dip
Tags:
butter,
chocolate,
coo,
cream,
heat,
pan,
salt,
sprinkle,
stir,
strawberries,
sugar
Comments:
2 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.
