Crust Ingredients:
- 2 cups flour (400 grams)
- 1 cups butter (200 grams)
- 1/2 cup icing sugar
- 2 eggs
- 1 tsbp vanilla extract
- lemon zest
Cream Ingredients:
- 2 cups milk
- 1/2 tbsp vanilla extract
- 4 egg
- 1/4 cup icing sugar
- 3 tbsp corn flour
- 3/4 tbsp liqueur
Topping Ingredients:
2 cups peach, grapes and pear compote
Instructions
- Crust Instructions:In a large bowl, mix butter and icing sugar, then slowly add flour till it forms a bowl. Add the eggs, and on top of it add lemon zest and vanilla, and keep mixing till the crust dough is ready.
- In a baking sheet, spread the crust and form a thick edge. Preheat the oven on 200 C and bake for 10 mins or until crust is golden brown.
- Cream Instructions: In a bowl, mix sugar, eggs together with a wooden spoon.
- Add the flour, cornstarch and then add to the other mixture, mixing until smooth paste.
- In a saucepan combine the milk until just before boiling. Then add the above mixture to it. Remove from heat, pour in a plastic bowl and with cling film or plastic wrap to prevent a crust from forming. Place it in the fridge to let it cool.
- Assemble Tart: Place the crust to cool a bit, and then with a spatula, spread the pastry cream into the tart. Arrange the fruit on the tart randomly or with the structure you like. Cover the crust with fruit so that no pastry cream is showing through.
Cooking time (duration): 40
Number of servings (yield): 6
Meal type: dessert
My rating:5 stars: ?????
Posted: June 4th, 2010
Categories:
Dessert
Tags:
all purpose,
bowl,
butter,
compote,
corn flour,
cornstarch,
creme,
Dessert,
flour,
food network,
fruit,
ghassan deeb,
grapes vanilla,
icing,
lebanon,
lemon,
pastry,
pastry cream,
patissiere,
peach,
pear,
saucepan,
sugar,
tart,
vanilla,
zest
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Summary: The Lovin’ Spoonful
Ingredients
- 1 medium chicken breast (finely sliced)
- 1/3 cup artichoke’s hearts
- 2 1/2 cups spinach
- 6 tbsp lemon juice
- 2 tbsp mayonnaise
- 1 tsp lemon zest
- 1 tbsp green tabasco (or regular)
- Salt and black pepper
Instructions
- Brown chicken in a skillet. In a food processor, chop artichoke’s hearts.
- Wash spinach, blanch in boiling water, then squeeze dry and chop them in the food processor.
- Add spinach, artichoke, mayonnaise, lemon juice, zest, salt, pepper, and hot sauce and blend until smooth.
- Pour the mixture to the sliced chicken and serve.
Quick Notes
munch on a football night, or with friends, with lots of tortilla chips and beer or margaritas.
Cooking time (duration): 30
Number of servings (yield): 8
Meal type: hors d’oerves
Culinary tradition: USA (Southwestern)
My rating:5 stars: ?????
Posted: April 24th, 2010
Categories:
Dip
Tags:
artichokes,
black,
breast,
chicken,
green,
hot,
juice,
lemon,
mayonnaise,
pepper,
salt,
sauce,
spinach,
tabasco,
zest
Comments:
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You can’t call it a Salad!!!
Ingredients
- 1 pita bread (broiled or fried)
- 1 mid-size lettuce (chopped)
- 500 grams tomatoes (diced)
- 100 grams cucumbers (diced)
- 1 green pepper (chopped)
- 10 small radishes, chopped
- 1 onion (wings)
- 20 mint leaves (chopped)
- 1/4 cup parsley (diced)
- 1/2 cup purslane ( Bakleh in Lebanese)
- 1/4 cup fresh thyme
- 1 tbsp pomegranate molasses (or balsamic vinegar if not available)
- 1/2 tbsp brown sugar
- 1 tbsp sumac
- 1 lemon (zest)
- 1 lemon (juice)
- 2 tbsp olive oil
- 1 tsp salt
Instructions
- In a bowl, chop, cut and mix lettuce, tomatoes, cucumber, parsley, purslane, thyme, green pepper, radishes, mint, onion and lemon zest.
- To prepare the vinaigrette, combine molasses, olive oil, brown sugar, salt and sumac, lemon juice and then drizzle over the vegetables.
- To serve, incorporate the fried or broiled crispy pita bread in the salad and enjoy!
Cooking time (duration): 90
Number of servings (yield): 5
Meal type: dinner/lunch
Culinary tradition: Lebanese
My rating:5 stars: ?????
Posted: April 16th, 2010
Categories:
Salads
Tags:
brown sugar,
cucumber,
green pepper,
juice,
lemon,
lettuce,
mint,
molasses,
oil,
olive,
onion,
parsley,
purslane,
radishes,
salt,
sumac,
thyme,
tomato,
vinaigrette,
zest
Comments:
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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:
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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: ★★★★★
Posted: January 18th, 2010
Categories:
Dessert,
italian
Tags:
chocolate,
cream,
fridge,
gelatine,
heat,
hone,
honey,
knife,
lavender,
lemon,
ramekin,
shape,
shots,
simmer,
unmold,
water,
zest
Comments:
1 Comment.
Ingredients
- 1/4 cup breadcrumbs
- 1 beaten egg
- 500 grams ground meat
- 2 garlic cloves, finely chopped
- 100 grams sweet sausage stuffing
- 6 tbsp Parmesan cheese, freshly grated
- 2 tbsp chopped parsley
- 2 Tbs olive oil
- lemon zest
- fresh black pepper, red pepper
Instructions
- Mix the bread crumbs, egg, ground beef, sausage meat, Parmesan cheese, parsley, olive oil, garlic, lemon zest, and black/red pepper.
- Knead the ingredients together well until the mixture is smooth.
- Shape the meat into small balls to suit your taste.
- Lay the meatballs out on a tray, cover with wax paper and chill for an hour.
- Heat olive oil in a large skillet, over medium-high heat.
- Cook the meatballs on all sides until brown.
Quick Notes
serve with tomato and basil sauce.
Cooking time (duration): 40
Number of servings (yield): 6
Meal type: lunch
Culinary tradition: Italian
My rating:4 stars: ★★★★☆
Posted: November 30th, 2009
Categories:
General,
italian,
lunch
Tags:
basil,
beef,
black,
boil,
breadcrumbs,
cheese,
chill,
egg,
italian,
lay,
lemon,
meat,
meatballs,
mix,
oil,
olive,
parmesan,
parsley,
pepper,
red,
sausage,
tomato,
wax,
zest
Comments:
1 Comment.
Crust Ingredients: