
Summary: an old story for the same delicacy
Ingredients
- 4 cups All purpose flour
- 4 cups water
- 6 tbsps milk
- 2 eggs
- 1 tsp salt
- 1 tbsp baking powder
- 1 splash vanilla extract
- 1 tbsp olive oil
- 2 tbsp butter (unsalted)
Instructions
- Butter and heat a non-stick pan.
- Pour a cup of batter in the center of the pan and swirl to spread evenly.
- Cook for 30 seconds and flip.
- Cook for another 10 seconds and remove to the cutting board.
- Keep them aside to cool.
Quick Notes
You can use the crêpe for either sweet or salty, or both.
Variations
Sweet: Add some chocolate, nuts and bananas to a savory sweet dessert. Salty: Add some spiniach, ricotta and wrap the crêpe. Put them in the oven for 5 mins or till the cheese is melting.
Cooking time (duration): 30
Number of servings (yield): 12
Meal type: lunch, dinner
Culinary tradition: French
My rating: 5 stars: ????? 1 review(s)
summer splash
Ingredients
- 3 tbsp lemon juice (fresh)
- 2 tbsp maple syrup
- 1 cup of water
- 1 mint leaf
Instructions
- In a juicer, squeez one lemonade, mostly it makes around 5 tbsp, but it depends on the size.
- Add to the lemon juice, maple and water, and stir them.
- Chill in the fridge.
- Serve with a mint leaf.
Variations
You can add honey, grape molasses or brown sugar instead of maple syrup if not available
Cooking time (duration): 5
Diet (other): Low calorie
Number of servings (yield): 1
Meal type: cocktail
My rating:5 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: ?????
Summary: Emperor’s forbidden taste revisited
Steak Ingredients
- 4 beef sirloins
- 3 tbsp fresh black pepper
Rice Ingredients
- 2 cups black rice
- 5 cups water
- 2 tbsp extra virgin olive oil
- 1 tbsp salt
Pesto Ingredients
- 3 cloves garlic
- 2 cups fresh basil leaves
- 3 tbsp pine nuts
- 1/2 cup extra virgin olive oil
- 1/2 cup Parmesan cheese (grated)
- salt and fresh black pepper to taste
Steak Instructions
- In a small plate put, grate some black pepper, (or a mix of black, red and white pepper if available).
- Dip the sirloin edges with the peppers.
- In a grilling pan or BBQ grill, cook them to your taste.
Rice Instructions
- Rinse the rice for 10 minutes in cool water.
- In a boiling pot with a tight-fitting lid, add black rice, water, olive oil and salt.
- Bring the rice to a boil, and cook for about 20 minutes.
- 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
- 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.
- Add parmesan cheese and mix it with the rest. If the pesto is too thick add some water to it.
Serving Instructions
- In a large plate, put some black rice.
- Add pesto ready sauce on top or around it.
- Place a sirloin steak aside.
- Enjoy!
Quick Notes
Serve with some crisp matured red wine.
Variations
You can prepare the same recipe with chicken filet marinated with some white wine before 2 hours at least
Cooking time (duration): 70
Number of servings (yield): 4
Meal type: lunch
Culinary tradition: Valencian
My rating:4 stars: ?????
Summary: elevate your senses into a whole new space
Ingredients
- 2 cup milk
- 2 cup cream
- 30 grams of gelatin
- 4 tbsp cold water
- 1/2 cup honey
- 2 tsp dried lavender
Instructions
- In a small bowl sprinkle the gelatin over water until softened.
- In saucepan, heat the cream, honey, and lavender until simmer. Turn the heat.
- Whisk in the gelatin and make sure that no lumps remain the add the milk to the ingredients.
- Pour into any preferred serving shape you like (i.e ramekins, shots, etc…) and put in the fridge for at least 3 hours.
- Serve with lemon zest on top and crushed dark chocolate.
Quick Notes
If you chose to serve your panna cotta in ramekins so to unmold them later on. Set the panna cotta in the fridge to more than 5 hours and then run a small knife to the edge when you un-mold them.
Variations
serve with any kinds of fruits, marmalade, or chocolate instead of lemon zest.
Cooking time (duration): 12
Number of servings (yield): 6
Meal type: dessert
Culinary tradition: Italian
My rating:5 stars: ★★★★★
Ingredients
- 1 pack of powdered Maggi (TM) soup (chicken preferred)
- 500 grams of labneh (strained yoghurt)
- 1/4 cup water
- 2 packs (large) tortilla chips
Instructions
- Dissolve Maggi (TM) pack in water.
- In a serving bowl, mix Labneh with the mixture above.
- Top the bowl with lots of tortilla chips.
Quick Notes
Unique Dip for a friends movie’ gathering.
Cooking time (duration): 10
Number of servings (yield): 6
Meal type: snack
My rating:5 stars: ★★★★★.
Ingredients
- 1.5 liter milk
- 1 cup round rice
- 1 cup sugar
- 2 tablespoons orange bloom water (or rosewater)
Instructions
- Cook the rice in boiling water until the water is completely absorbed.
- Boil the milk and add the orange bloom water, the sugar and cooked rice.
- Stir until boiling point then allow to cook on low heat for about 30 min.
- Serve cold with a hint of cinnamon on top.
Quick Notes
garnish with rose petal jam, some sliced almonds.
Variations
replace rose petal jam with honey
Cooking time (duration): 50
Number of servings (yield): 4
Meal type: snack
Culinary tradition: Middle Eastern(Lebanese)
My rating:5 stars: ★★★★★
December 3rd, 2009
Ingredients
- 600 grams chicken breasts (boneless and skinless )
- 1/4 cup olive oil
- 2 onions
- 4 cloves garlic
- 1 ginger root (small piece and peeled)
- 1 cinnamon stick
- 2 dried red chilies
- 1 tsp turmeric powder
- 5-10 cardamom pods – seeds only, discard shells
- 5 whole cloves
- 1 can tomato sauce
- 1/2 cup water
- 1/2 cup plain yogurt
- 1 tbsp lemon juice
- chopped fresh coriander leaves (cilantro)
Instructions
- Cut chicken breasts into chunks.
- Chop spices and garlic in blender, along with tomato sauce, water and finally add yogurt and pulse to mix.
- Sauté chicken pieces in oil and then add onions, continue cooking till onions are transparent and tender and chicken is reasonably well-cooked.
- Pour spice mixture over the chicken and onions and bring to a boil, stirring well.
- Simmer, covered, stirring occasionally until chicken is tender for about 45 minutes.
- Add lemon juice, and garnish your curried chicken with fresh coriander leaves.
Quick Notes
serve with rice aside.
Cooking time (duration): 70
Number of servings (yield): 6
Meal type: lunch
Culinary tradition: Indian (Southern)
My rating:4 stars: ★★★★☆
November 25th, 2009
Summary: creamy and comforting
Ingredients
- 1/2 cup unsweetened cocoa powder
- 1 cup and 2 tablespoons white sugar
- 1 pinch of salt
- 1/2 cup boiling water
- 5-1/4 cups milk
- 3/4 cup half-and-half cream
Instructions
- Combine the cocoa, sugar and pinch of salt in a saucepan.
- Blend in the boiling water.
- Bring this mixture to an easy boil while you stir.
- Simmer and stir for about 2 minutes. Watch that it doesn’t scorch.
- Stir in 3 1/2 cups of milk and heat until very hot, but do not boil!
- Remove from heat.
- Serve with some cream on top and Hershey’s kisses.
Variations
you can add some ginger or peppermint flakes on top.
Cooking time (duration): 7
Number of servings (yield): 6
Meal type: breakfast
My rating:5 stars: ★★★★★
November 24th, 2009
Ingredients
- 1 cup uncooked lentils
- 1/2 cup uncooked rice
- 4 cups water
- 1 onion, chopped
- Salt and pepper to taste
- Virgin Olive Oil
Instructions
- Rinse lentils and place in a pan with water.
- Boil for approx 25 minutes on medium fire. Sauté chopped onions in oil.
- Add onions and residue, seasonings and rice to the lentils.
- Cook for 20 minutes while often stirring.
Quick Notes
Can be eaten hot or cold.
Variations
Green or vegetables salad can be accompanied on the side.
Cooking time (duration): 40
Diet type: Vegetarian
Diet (other): Low calorie
Number of servings (yield): 4
Meal type: lunch
Culinary tradition: Middle Eastern
My rating:5 stars: ★★★★★
November 7th, 2009
Ingredients
Shells:
- 2 cups all-purpose flour
- 30 grams Crisco
- 50 grams sugar
- 1 egg
- 10 tbsp. of water (or white wine preferred)
- 1/2 tsp. cinnamon
Filling:
- 2.5 cups of milk
- 1 cinnamon stick
- 2 cups of sugar
- 0.5 cup of cornstarch
- 1 tsp. vanilla
Instructions
Shell making:
- Mix all the ingredients together except the egg till they form a small ball.
- Add the egg to the mix and slowly add the water/wine till you get the dough.
- Refrigerate the dough for about ~3 hours.
- Roll it thin.
- Use a cup or a glass to cut the rolled dough.
- Wrap the cut circles around the tube and seal the edge with some water.
- Fry the cannoli shells in the tubes in oiluntil deep golden brown.
- Pull the tubes from oil and slide the shell off the tube.
- Place the shells on paper towel to soak up extra oil and cool down.
Filling:
- Heat sugar, milk, and cinnamon, leaving a little milk out to mix with the cornstarch.
- Add cornstarch/milk mixture when milk comes to a boil.
- Mix until thick while stirring continuously.
- Refrigerate for about 20 minutes.
- Add the vanilla and stir it with the mixture.
Finishing:
- Use a cake decorator’s bag to fill the shells, and dip the ends of the filled cannoli shells into the nuts or chocolate mixture.
Enjoy!
Variations
You can use ricotta cheese instead of cream to fill the cannolis.
Cooking time (duration): 240
Number of servings (yield): 12
Meal type: dessert
Culinary tradition: Italian
My rating:5 stars: ★★★★★