Falafel

 

Ingredients

1 cup dried chickpeas
1 tablespoon lemon juice
3 cloves garlic, minced
1 small onion, coarsely chopped
1/4 cup fresh curly parsley, stems removed, tightly packed
1 teaspoon cumin
1/2 teaspoon coriander
1/2 teaspoon baking soda dissolved in 1/4 cup water
1/2 teaspoon salt
1/2 teaspoon pepper
Pinch of cayenne
Vegetable oil for frying

YOGURT DIPPING SAUCE:

6-ounce container of plain yogurt
3 tablespoons water
1 tablespoon finely chopped fresh curly parsley
1 teaspoon lemon juice
1/4 teaspoon garlic powder

Instructions

Rinse the chickpeas, then soak them in a medium-size bowl in several inches of water overnight in the refrigerator. (we've found the patties won't hold together as well if you use canned chickpeas.)
To make the sauce, whisk together the yogurt and water in a small bowl. Add the remaining ingredients and stir until thoroughly combined. Makes 1 cup.
Drain the soaked chickpeas and place them in a food processor. Add all the remaining ingredients and blend, scraping the sides if necessary, until the mixture is creamy, about 1 minute total.
Heat an inch of oil in a large, heavy frying pan to 375 degrees (a spoonful of the mixture should sizzle as soon as it's immersed). Scoop up a heaping dinner tablespoon of the falafel mixture and gently place it in the heated oil. Place 4 or 5 more spoonfuls in the pan. Fry the patties until they're thoroughly brown on one side, about 2 to 3 minutes, then flip them to brown the other side.
Drain the patties on a plate covered with a paper towel and sprinkle with additional salt, if desired. Serve with yogurt dipping sauce. Makes 16 to 20 patties.

Easy Red Velvet Cupcakes or Cake

 

Ingredients

1 (18 1/4 ounce) package yellow cake mix
2 tablespoons unsweetened baking cocoa
5 large eggs
1/2 cup vegetable oil
1 cup buttermilk
2 (1 ounce) bottles red food coloring (do not reduce amount!)
cream cheese frosting (see Kittencal's Best Cream Cheese Frosting (Extra Creamy Option))

Directions:

Set oven to 350 degrees.

Line 24 regular-size muffin tins with paper or foil liners.

In a large bowl beat the cake mix with baking cocoa, eggs, oil, buttermilk and food colouring for about 2 minutes, scraping down the sides of the bowl occasionally.

Spoon the batter evenly between the muffin tins about two-thirds full.

Bake according to package directions for cupcakes or cake.

Remove from the pans immediately and cool on wire racks.

Spread tops with cream cheese frosting.

Sotanghon Noodle Soup Recipe

Ingredients:

- 2 lbs chicken, cleaned
- 4 ounces sotanghon (vermicelli noodles)
- 1 medium onion, minced
- 4 cloves garlic, minced
- 3 tablespoons onion leeks, chopped
- 1/2 cup celery, chopped
- 5 cups water
- 2 to 3 tablespoons Patis (fish sauce)
- 3/4 cup cabbage, shredded
- 1 teaspoon ground black pepper
- 1 piece chicken bouillon
- 1 piece dried bay leaf
- sliced ginger (optional)

Instructions:

Boil 5 cups of water, add 1 piece of chicken bouillon, and 2 teaspoons of fish sauce.
Put Vermicelli noodles in separate pot of boiling water and let boil until noodles are tender.
Drain noodles in a strainer.
Saute garlic, onions.
Can use frozen chicken strips or cleaned chicken from package.
For the chicken, boil in pot of water until fully cooked. (usually 35- 45 min or until the meat is no longer pink)
After chicken is cooked, shred chicken into strips.
After the 5 cups boiling water simmers, let it simmer.
Add ginger for extra flavor (optional), grounded black pepper, bay leaf, celery, and cabbage.
Add all other ingredients to pot, and stir for 5 min. simmer for 10 min.
Serve it nice and hot!

Thai Peanut Noodles with Chicken Recipe

Ingredients:

12 oz. soba noodles
6 Tbsp fresh lime juice
3 Tbsp low-sodium soy sauce
3 Tbsp reduced-fat peanut butter
1 Tbsp Splenda Brown Sugar Blend (or 3 Tbsp of regular brown sugar)
1 Tbsp vegetable oil
1 cup cooked chicken, chopped
1 small red bell pepper, thinly sliced
1/4 cup scallions, sliced
1/4 cup fresh basil, chopped
1/4 cup fresh cilantro, chopped
1/4 cup fresh mint, chopped
Sesame seeds, as garnish

Directions:

Cook soba noodles according to packaged instructions.
Meanwhile, whisk together peanut butter and 3 tablespoons of lime juice.
Whisk in the rest of the ingredients, including your fresh herbs.
Toss in with the noodles and mix evenly.
Garnish with sesame seeds and cilantro.
Enjoy!

Lentils con Prosciutto

 

INGREDIENTS

1/3 cup extra-virgin olive oil
1 (9 ounce) piece prosciutto, cubed
2 white onions, thinly sliced
Sprig rosemary
2 chili peppers, diced
2 1/2 (15-ounce) cans lentils, drained and rinsed
Pinch salt

DIRECTIONS

Saute prosciutto and onions in a frying pan in the extra-virgin olive oil, rosemary and hot peppers on high heat, until the prosciutto and onions are browned.
Add the lentils to the pan. Cook for a few minutes so that the lentils absorb the flavors of the other ingredients. Add a pinch of salt, but be cautioned that the prosciutto is already quite salty.
Remove the rosemary sprig and plate the lentils. Serve warm or at room temperature.

Double Chocolate & Raspberry Cake

INGREDIENTS :

• 700g pkt Chocolate mud cake mix

• 610g pkt White Wings white Chocolate & raspberry swirl cake mix

• 6 eggs

• 2/3 cup vegetable Oil

• 3 tbs Margarine or soft Butter

• 1 1/2 tbs Milk

• 150g raspberries, to decorate

How To Cook Double Chocolate & Raspberry Cake :

1. Line 2 x 20cm round cake pans with non-stick baking paper. Prepare the cakes according to packet instructions. Set aside to cool completely.

2. Use a serrated knife to carefully cut the tops off the cakes to flatten. Cut the cakes in half horizontally.

3. Prepare the mud cake icing according to packet instructions. Set aside for 10 minutes to thicken.

4. Meanwhile, prepare the white chocolate frosting according to packet instructions.

5. Place the base of the mud cake on a serving plate. Spread 1/3 of the mud cake icing over the cake. Place a layer of white chocolate cake on top. Spread 1/2 of the remaining mud cake icing over the cake. Top with the remaining layer of mud cake. Spread the remaining mud cake icing over the cake. Top with the remaining white chocolate cake. Spread the white chocolate frosting over the top of the cake. Scatter with the raspberries to serve.

MICROWAVE CHICKEN PIZZA & PIZZA SAUCE

INGREDIENTS :

• 6 English Muffins

• 1 pound of Chicken (boneless, bOiled and chopped)

• 1 ¾ cups of Shredded Mozzarella Cheese

• Hot Pepper Flakes (to taste)

• ¾ cup of Pizza Sauce

INGREDIENTS OF PIZZA SAUCE: 

• 3 large Yellow Onions (minced)

• 3 Cloves of Garlic (Lasan) (minced)

• 2 quarts of (canned) or fresh Italian Tomatoes

• 1 (16 oz.) can of Tomato Puree

• 1 tsp. of Whole Oregano

• 1 tsp. of Whole Basil

• 1 tsp. of Salt

• 1/4 tsp. of Black Peppers

• 3 tbsp. of Butter

• 3 tbsp. of Olive Oil (Zetoon Ka Tail)

How To Cook MICROWAVE CHICKEN PIZZA & PIZZA SAUCE :

1. Split and lightly toast English muffins in toaster, when toasted, place on plate (microwave safe). Spoon spread pizza sauce onto each muffin, then adds chicken and shredded mozzarella cheese .

You can fit 4 split English muffins on plate at one time. Microwave on high until cheese bubbles (About 1 minute or so).

DIRECTIONS OF PIZZA SAUCES: 

1) In a Dutch oven or large skillet, melt the butter with the olive oil and slowly but completely sauté the garlic and onion. Add the tomatoes, salt, black pepper, oregano, basil and puree. Bring to a boil, then simmer covered for two hours. Stir occasionally, crushing the tomatoes with a potato masher. Continue to mash, stir, and simmer partially covered until the sauce reaches the consistency of a rich soup. (If you find you have too many or too large tomato seeds left in the sauce, you may run the sauce through a sieve, (strainer). Set the sauce aside to cool or refrigerate before applying it to your pizza dough.)

Tandoori Chicken Tikka Recipe

 

INGREDIENTS :

(450 grams) or 1 lb. of Boneless Chicken Breast (skinned)

1 tsp. Salt

Lemon JuIce (from half of a Lemon)

½ tsp. of Tandoori color or a few drops of Red Food Coloring mixed with 1 tbsp. of Tomato Puree

2 Cloves of Garlic (Lehsan) (peeled & coursely chopped)

½ inch piece of Ginger Root (Adrak) (peeled & coursely chopped)

2 tsp. of Coriander (Pisa Dhania) (grounded)

½ tsp. of Garam Masala Powder

¼ of a whole Nutmeg (finely grated)

½ tsp. Turmeric Powder (Pisi Haldi)

4 tbsp. Cooking Oil

½ tsp. Red Chilli Powder (Pisi Lal Mirch)

How To Cook Tandoori Chicken Tikka Recipe By Chef Fauzia :

1. Cut the chicken into 1-inch cubes. Sprinkle with ½ teaspoon of salt from the specified amount, and the lemon juice. Mix thoroughly. Cover and keep aside for 30 minutes.

2. Put the rest of the ingredients into an electric food processor or liquidizer and blend until smooth. Put this marinade into a sieve and hold the sieve over the chicken pieces. Press the marinade through the sieve with the back of a metal spoon until only a very coarse mixture is left.

3. Coat the chicken throughly with the sieved marinade. Cover the container and leave to marinate for 6 to 8 hours or overnight in the refrigerator.

4. Preheat oven to 230 degrees C/450 degrees F/Gas Mark 8. Line a roasting tin with aluminum foil (this will help to maintain the high level of temperature required to cook the chicken quickly without drying it out).

5. Thread the chicken onto skewers, leaving a ¼-inch gap between each piece (this is necessary for the heat to reach all sides of the chicken).

6. Place the skewers in the prepared roasting tin and brush with some of the remaining marinade. Cook in the center of the oven for 6 to 8 minutes.

7. Take the tin out of the oven, turn the skewers over and brush the pieces of chicken with the remaining marinade. Return the tin to the oven and cook for another 6 to 8 minutes.

8. Shake off any excess liquid from the chicken. (Strain the excess liquid and keep aside for Chicken Tikka Masala). Place the skewers on a serving dish. You may take the tikka off the skewers if you wish, but allow the meat to cool slightly before removing from the skewers.

Balochi Tikka Boti Recipe

INGREDIENTS :

• Boneless Mutton ½ kg

• Yogurt 1 cup

• Onion 1

• Potato 1

• Tomato 2

• Chopped Coriander 1 tsp

• 1 tbsp Raw Papaya paste

• Salt ½ tsp or to taste

• All spIces powder ½ tsp

• Ginger Garlic paste 2 tsp

• Lemon juIce 2 tbsp

• Oil 4 tbsp

• Red chili powder 1, 1/2 tsp or to taste

How To Cook Balochi Tikka Boti Recipe :

1. Apply salt, yogurt, red chili powder, all spice powder, raw papaya paste, oil, chopped coriander, ginger garlic paste and lemon juice on mutton pieces. Leave to marinate overnight.
2. Cut up potato, tomato and onion.
3. Add them to the marinated mutton 10 minutes before frying.
4. Alternately thread a piece of mutton with the diced potato, tomato and onion on skewers.
5. Cook the skewers in a frying pan or grill pan.
6. Now balochi tikka is ready to serve.

Dam Kay Boti Kabab

INGREDIENTS :

Mutton/Beef (boti)-1 kilo (without bone)

Yogurt-1 cup

Khashkhash Powder-1tbsp

Ginger/Garlic paste-2tbsp

Green Chili-4 (chopped)

Oil-1 cup

Papaya Paste (kacha papita)-1tbsp

Crushed Black Pepper-1tbsp

Red Pepper Powder-1tbsp

Lemon-4

Ghee-1tbsp

Salt-to taste

How To Cook Dam Kay Boti Kabab :

First of all take meat and washed it well.

Take a kitchen hammer and strike it on meat pieces.

After that take all spices and marinate meat and leave it for 2 and half hours.

Now take a cooking bowl and put marinated meat, oil and cook it over slow flame.

When meats water got evaporated and meat gets soft,turn off the flame.

Place a small cup in meat,put a burning coal in it and put some oil over the coal. Cover up the cooking dish immediately.

After 10 to 15 minutes remove coal from meat and your dish is ready.

Serve it with green chutni and paratha.

Chicken Shaslick Recipe

Ingredients

1 Kg. boneless chicken
2 tsp Salt
1 tsp chili (Lal Mirch) powder
2 Green Bell peppers
3 Medium Onions
6 Small green chilies
½ Kg canned whole/diced tomatoes
½ Cup Ketchup
3 tbs. Soy Sauce
3 tbs. Oil

Instructions

Cut the chicken into cubes and
fry it in oil on low-medium heat
until the chicken is white. (15 minutes)
Dice the tomatoes if you're using whole ones. Add this to the chicken. Deseed the bell peppers and cut them into 1 inch chunks. Cut the onions into chunks and add these in as well.
Throw in the rest of the ingredients and cook this on low-medium heat for about half an hour or until the bell peppers are slightly soft.
Serve with boiled rice.
Serving: 3 to 4 persons

Chicken Pakoray Recipe

Ingredients

325 grm. boneless chicken pieces
1 cup water
1 medium onion coarsely chopped
2-3 cloves garlic (Lehsan)
1-2 green chilies coarsely chopped
Handful of coriander (Dhaniya) leaves
125 gm besan flour
1 tsp. coriander (Dhaniya) powder
1 tsp. ground cumin seeds(Zeera)
½ tsp. garam masala
½ tsp. chili (Lal Mirch) powder
1 tsp. salt or according to taste
1 pinch soda bicarbonate
Oil for deep-frying

Instructions

Put the onion, garlic, green chilies and coriander with half the water in the blender and blend to a fine paste.
In a bowl mix together the besan flour, dhaniya powder, zeera, garam masala, chili powder, salt and soda.
Add the blended liquid and rest of the water and mix well to forma thick paste.
Put in the chicken pieces and mix well so that the chicken is well coated with this mixture.
Deep fry in hot oil till golden brown. Serve with ketchup or mint chutney.

Aloo Bukhara Kofta

 

Ingredients

Apricots (aloobukhara), soaked and stoned 8
Potatoes, boiled and grated 3
A pinch Green cardamom powder
Corn flour + for dusting 1 ½ tbsp.
Salt to taste
Tamarind 2 tbsp
Oil for deep frying
For Gravy:
Oil 2-3 tbsp
Onions, finely sliced 2
Tomatoes, roughly chopped 3
Cashewnuts 10-12
Ginger-Garlic paste 1 tbsp
Turmeric powder ½ tsp
Coriander powder 1 tbsp
Red chilli powder 1 tsp
Salt to taste
Cream + for garnishing ½ cup
A pinch Garam masala powder
Fresh coriander leaf for garnishing
A pinch Green cardamom powder

Method

1. Mix together potatoes, green cardamom powder, corn flour and salt in a bowl. Stuff each aloobukhara with ¼ tbsp tamarind.
2. Divide the potato mixture into 8 balls.
3. Dust each ball with corn flour and shape it like a katori. Stuff each katori with the aloobukhara. Seal the edges and shape it like a kofta.
4. Heat sufficient oil in non stick pan.
5. Deep fry the koftas in hot oil till golden. Drain on an absorbent paper.
6. For the gravy, heat oil in apan. Add the onions and sauté till golden. Add the tomatoes and sauté.
7. Add cashewnuts, ginger-garlic paste, turmeric powder, coriander powder, red chilli powder and sauté. Add salt and mix well.
8. Transfer this mixture into a mixer jar and grind into a paste using water as required.
9. Transfer this gravy into a pan and cook for 3-4 minutes. Add cream, garam masala powder, cardamom powder and mix well.
10. Transfer the koftas in a serving bowl and pour the gravy over them.
11. Garnish with some cream and serve hot.

Aaloobukhara Chutney Recipe

Ingredients

1 cup Sugar
250 grm. prunes (Aaloobukharay)
1 drop red food color (optional)

Instructions

Wash the Aaloobukharay thoroughly and soak them in some water for about 2 hours.
In a saucepan add about 1/2 a cup of water, the sugar and the Aaloobukharay and cook it on low heat.
Add the food color if you want the sauce to take on a reddish tinge.
When the sauce is thick and the pits have been separated from the Aaloobukharay, remove from heat and put aside to cool.
Serve as a condiment.

Dahi Baray Recipe

Ingredients

2 cups dal Maash dhuli (white) or Moong (dhuli) presoaked for 4-5 hours
Pinch of baking soda
½ tsp salt
pinch of asafetida (Heeng)
1 tsp. ginger (Adrak) paste

Instructions

Grind the presoaked dal into a paste and add rest of the spices.
Mix well and leave for 30 minutes.
Then in a frying pan add 1 tbs. of oil and with the help of a spoon drop into the pan flat rounded patties and shallow
fry till light brown.
DO NOT TURN OVER TO FRY OTHER SIDE.
Meanwhile heat oil for deep frying and then deep fry.
When golden brown remove and cool.
When serving, soak in a bowl of water and when a little soft squeeze out the water between palms and add to prepared yogurt.

YOGURT: Beat the yogurt adding a little water to a paste.
Add salt, red chili powder and 1/2 tsp zeera powder. 1 tsp corn flour and 1 tsp sugar
Garnish with sweet Imli Chutney and Chat Masala.

Serving: 6 persons

Green Salad With Tomatoes

Ingredients 

1 Head of lettuce washed, dried and cut into bite size pieces
2 Fresh tomatoes, washed and cut into wedges

Dressing 

1 Tbs dry mustard
1 Tbs tomato paste
A pinch of oregano
4 oz. Olive oil
3 oz. Wine vinegar
Salt and pepper

Procedure: 

                    In a salad bowl, mix all the dressing ingredients. Whisk for 2 minutes. Add the lettuce and tomato wedges. Toss well and serve immediately.

Fish In Spicy Tomato Sauce

Ingredients: 

½ Cup chopped onions
2 Tablespoons corn oil
1 Can condensed tomato bique soup
1 Pound fillet of sole or other white fish cut into pieces
1 Tablespoon ground coriander seed
1 Tablespoon lemon juice
1 Medium clove garlic, minced
1/8 Teaspoon crushed red pepper
2 Cups hot cooked rice

Preparation: 

                    Cook onion in oil in skillet until tender. Add remaining ingredients; cook over low heat 10 minutes, or until done, stirring gently now and then. Serve over rice.

Cantaloupe With Whipping Cream

Ingredients: 

1 Medium Cantaloupe, split in four
1 Orange slice for garnish
1 Pint whipping cream, whipped by hand

Procedure: 

                 Whip the whipping cream in a stainless steel bowl until, thick. Place the cantaloupe in a serving dish, top with the whipping cream. Garnish with the sliced orange and serve. If you prefer, you can sprinkle with some liquor only if your 21 and over.

Grilled Chicken on Skewers with Moorish Spices

Ingredients

Chicken:

1 1/2 pounds chicken thighs, boneless and skinless, cut into 1-inch pieces (about 40)
2 lemons, juiced
2 teaspoons ground coriander
2 teaspoons ground cumin
1 teaspoon salt
1 1/2 tablespoons oregano
1 teaspoon black pepper
1/3 cup olive oil
40 seedless red grapes

Yogurt Sauce:

1/3 cup plain yogurt
1 lemon, zested
1 tablespoons lemon juice
1/2 teaspoon groud cumin
3 tablespoons fresh mint, chopped
1/2 teaspoon salt
1/4 teaspoon black pepper

Method

In shallow glass dish, combine chicken pieces with lemon juice, coriander, cumin, salt, oregano, pepper and olive oil. Stir well, cover with plastic and allow to marinate in refrigerator for one hour, or up to overnight.
In medium bowl, combine yogurt, lemon zest, lemon juice, cumin, mint, salt and pepper. Cover and place in refrigerator until ready to serve.
Prepare gas or charcoal grill or preheat broiler.
Thread five chicken pieces and five red grapes, alternating, on a 12-inch wooden or metal skewer, or a sturdy rosemary branch. (If using wooden skewers, soak in water for one hour.) Place on grill and cook, turning, until done throughout, about 15 minutes.
Serve with dollop of minted yogurt sauce.

Cherry Stuffed Grilled Chicken

Ingredients

1 1/2 cups pitted and coarsely chopped Northwest fresh sweet cherries
1/4 cup chopped onion
1 teaspoon chopped fresh sage
1/2 teaspoon each salt and chopped fresh thyme
4 boneless, skinless chicken breast halves 4 to 6 ounces each
3 tablespoons olive oil
2 tablespoon white wine vinegar
1 1/2 teaspoons garlic salt
1/2 teaspoon coarsely ground pepper

Method

Combine cherries, onion, sage, salt and thyme; mix well.
Cut a pocket on the thicker side of the chicken breast; sprinkle lightly with salt if desired. Stuff 1/4 of cherry mixture into the pocket; close opening with metal skewers or wooden picks.
Combine oil, vinegar, garlic salt and pepper; mix well. Add stuffed chicken breasts and marinate for 1/2 hour in refrigerator.
Grill or broil chicken breasts, brushing with marinade, until fully cooked and juices run clear when sliced.es.

BBQ Chicken Fingers & Beans

Ingredients

1 1/2 pounds boneless, skinless chicken breast cut in 1/2-inch slices
1/2 cup favorite barbecue sauce
1 tablespoon minced garlic
2 tablespoons olive oil
1 tablespoon chili powder
4 cups zucchini or yellow squash, sliced 1/4-inch thick
1/2 cup thinly sliced red onion, 1/4-inch thick, rings separated
1 (16-ounce) can BUSH'S® Dark Red Kidney Beans with liquid drained
Salt and pepper, to taste

 Method

16 each 12x16-inch pieces of foil, folded in 1/2
8 each 12x16-inch pieces of parchment paper, folded in 1/2
Preheat oven to 400°F (205°C) or heat grill to medium high.
Season chicken with salt and pepper. Toss with 1/2 cup barbecue sauce.
Combine garlic, olive oil and chili powder. Toss with sliced zucchini, onions and kidney beans.
Open a double layer of foil; place a piece of parchment paper on top. Fold paper in half and open again.
Scoop 1/8 of bean mixture on each package, then place chicken on top. Drizzle remaining juice from bean mixture on top of each piece of chicken.
Fold the paper and foil in half (it should close like a book). Crimp edges starting at the edge of foil, twisting completely to seal. The packages must be tightly sealed so they will capture the steam created when cooking.
Place packages on a baking sheet, do not overlap or let them touch. Bake until chicken is completely cooked, approximately 15 minutes. To grill, place in a single layer over medium heat, cover and let cook until packets puff up and the chicken is completely cooked, approximately 15 minut

Barbecue Plank Roasted Pesto-Stuffed Chicken Breasts

Ingredients

2 packaged cedar planks (Western Red Cedar)
2 (gallon-sized) zipper lock bags
8 cups water - divided use
1 1/2 cups salt - divided use
1 1/2 cups granulated sugar - divided use
6 chicken breast halves, bone-in and skin on
Basil Pesto Stuffing (recipe below), or prepared pesto sauce of choice
Salt and freshly ground black pepper to taste

Method

Cedar Plank Instructions: Pre-soak cedar planks according to package directions. Usually, this will involve soaking boards for a minimum of 2 hours in a bucket or sink of water.
In each of two gallon-sized zipper lock bags, pour 4 cups of water. Dissolve 3/4 cup salt and 3/4 cup sugar in each bag of water. Add 3 chicken breasts to each bag and seal, pressing out as much air as possible. Refrigerate chicken about 1 1/2 hours.
Prepare gas or charcoal grill.
Remove chicken from brine marinade, rinse well and pat dry with paper towels. Loosen skin of the chicken. Place 2 tablespoons of basil pesto under the skin of each breast. Spread pesto around under the skin. Season skin side of chicken with salt and pepper.
Place each chicken breast, skin-side-up, on a pre-soaked piece of cedar. Lay cedar planks on grill rack and close lid. Cook 30 to 35 minutes until chicken reaches an internal temperature of 145°F to 150°F (approximately 65°C).

Grilled Chicken with Basil Butter

Ingredients

Basil Butter:

1/4 cup butter, room temperature
3 tablespoons basil leaves, chopped
1 tablespoon freshly grated Parmesan cheese
1/4 teaspoon garlic powder
1/4 teaspoon salt
1/8 teaspoon black pepper

Chicken:

4 chicken breast halves, boneless and skinless, pounded thin
3/4 teaspoon black pepper
1/4 cup melted butter
1/4 cup basil leaves, cut into thin strips
1/2 teaspoon salt

Method

For Basil Butter: In small bowl, combine ingredients for basil butter; blend well. Place on sheet of plastic wrap, form into a log and refrigerate until needed.
Preheat gas or charcoal grill, or broiler.
For Chicken: Press black pepper into one side of each chicken breast half.
In small bowl, combine melted butter, basil and salt.
Brush each breast half with butter mixture; place on grill and cook, turning, until done throughout, about 7 to 8 minutes per side.
When chicken is done, place one breast half on each of four plates; top with one fourth of the basil butter log.

Grilled Chicken with Chile Strips in Cream

Ingredients

6 boneless, skinless chicken breast halves, grilled and kept warm
2 tablespoons vegetable oil
1 cup chopped white onion
2 tablespoons all-purpose flour
1 1/2 cups milk
1 (3-ounce) package cream cheese, cut into pieces
1/2 teaspoon garlic salt
2 (7-ounce) cans whole green chiles, rinsed, drained and cut into strips
2 tablespoons chopped fresh flat-leaf parsley

Method

Heat vegetable oil in large skillet over medium-high heat. Add onion; cook, stirring occasionally, for 1 to 2 minutes or until onion is tender. Sprinkle flour over onion; cook, stirring constantly for 1 to 2 minutes or until flour is golden brown.
Add milk slowly to skillet; bring o a boil. Cook, stirring constantly, for 3 to 4 minutes or until mixture is thickened. Reduce heat to low. Add cream cheese and garlic salt. Cook for 2 to 3 minutes or until cream cheese is melted and well combined. Stir in chiles; heat through. Top chicken breasts with chiles in cream. Sprinkle with parsley.

Manhattan Chicken

Ingredients

4 bone-in, skin-on chicken thighs and legs (or chicken breasts or combination)
2 tablespoons olive oil
1 whole lemon
1 teaspoon salt
1/2 teaspoon black pepper
1 cup maraschino cherries, roughly chopped
1 cup pomegranate juice
2 tablespoons whiskey (optional)
3 tablespoons cold butter

Method

Preheat oven to 350°F (175°C). Place the chicken on a sheet pan, drizzle with the olive oil. Finely grate the zest of the lemon and reserve for the sauce. Squeeze the lemon juice on the chicken and season with the salt and pepper. Rub the oil all over the chicken piece and then bake for 50 to 60 minutes or until the skin is golden brown and the juice from the chicken runs clear when you pierce with a knife.
While the chicken bakes, make the sauce. In a small saucepan, combine the zest of the lemon with the chopped cherries, pomegranate juice and whiskey. Bring to a boil and then simmer, uncovered until the liquid reduces by half and the mixture thickens, about 8 minutes. Stir the cold butter into the sauce to give it gloss and body. Taste the sauce and add some salt and pepper if needed. Reserve until the chicken is done.
To serve, spoon the sauce on top of the chicken or serve on the side.

Roasted Chicken Thighs with Fall Fruit Salsa

Ingredients

8 chicken thighs, bone-in and skin-on
1 tablespoon olive oil
1 teaspoon paprika
1 teaspoon salt
1 teaspoon black pepper

Fall Fruit Salsa:

3 ripe pears, coarsely diced
4 ripe plums, coarsely diced
1/4 cup dried cranberries
1/4 cup red onion, finely chopped
1/2 cup red pepper, diced
1 jalapeno pepper, seeded and minced
3 tablespoons basil, minced
1 teaspoon granulated sugar
1/4 teaspoon ground cinnamon
1 tablespoon balsamic vinegar
1 tablespoon olive oil
1/2 teaspoon salt
1/2 teaspoon black pepper

Method

Preheat oven to 375°F (175°C).
In large bowl, toss chicken thighs, olive oil, paprika, salt and pepper. Place chicken thighs in large roasting pan, skin side down. Roast 20 minutes. Turn thighs over to skin side up; roast an additional 20 minutes or until chicken is browned and cooked through, with an internal temperature of 180°F (85°C).
While thighs roast, make Fall Fruit Salsa by combining all ingredients in large bowl. Mix gently and set aside at room temperature. Taste for seasoning and adjust accordingly.
To serve, place thighs on serving platter. Spoon salsa over each thigh; pass remaining salsa at table.
If you drink wine, try this with a Zinfandel.

Fontina-Stuffed Pretzel Bread

Ingredients

1/2 cup (about 1/2 medium) julienned yellow onion
1 teaspoon olive oil
1/3 cup roasted red bell peppers, cut in 1/2-inch strips
2 teaspoons chopped fresh parsley
1/2 teaspoon chopped fresh thyme, or 1/4 teaspoon dried
2 cups (8 ounces) shredded fontina cheese
1 cup diced smoked baked ham
Salt and pepper, to taste
4 (6-inch) pretzel rolls

Method

Preheat the oven to 375°F (190°C).
In a small skillet, sauté the onion in oil until soft, 3 to 4 minutes.
In a medium bowl, toss the sautéed onions with the peppers, parsley, thyme, cheese, and ham. Season to taste with salt and pepper.
To hollow the pretzel rolls, cut off one end and set aside.
Using a thin-bladed knife, gently cut the center out of each bread, leaving 3/8-inch around the edge. Use a small spoon to scrape out the inside of the bread, and discard or save for another use.
Stuff one-fourth of the filling mixture into the pretzel breads by using the end of a wooden spoon to gently push the filling into the bread. Replace the cut-off end, and wrap each bread with foil, leaving the foil open on top.
Place the stuffed breads on a baking sheet. Bake 10 to 15 minutes, until the bread is crisp and the filling is warm. Slice and serve.

Kung Pao Chicken

Ingredients

2 boneless, skinless, chicken breast halves, cubed
1 egg white, lightly beaten
2 teaspoons cornstarch
2 tablespoons black bean sauce
2 tablespoons water
1 garlic clove, finely minced
1 tablespoon hoisin sauce
1 tablespoon rice vinegar
2 teaspoon sherry
1 teaspoon granulated sugar
3 tablespoons vegetable oil
1/2 cup raw unsalted peanuts
1 to 2 dried red chilies, crushed (or 1 teaspoon dried red pepper flakes)
Hot cooked rice (optional)

Method

Combine chicken, egg white and cornstarch in small bowl.
Mix next 7 ingredients in another small bowl. Set sauce aside.
Heat oil in wok or heavy large skillet over medium-high heat. Add peanuts and chilies and cook until peanuts are golden brown, about 1 minute. Remove with a slotted spoon and set aside.
Increase heat to high. Add chicken mixture and stir-fry until chicken is lightly browned, about 1 to 2 minutes. Reduce heat to medium. Return peanuts to wok/pan. Add sauce and blend thoroughly. Cook until heated through, about 1 to 1 1/2 minutes. Serve immediately over hot cooked rice, if desired.

Irish Colcannon with Spring Onions and Leeks

Ingredients

1 quart water
1 teaspoon salt or to taste
3 medium Idaho® potatoes, peeled and cubed (about 6 ounces each)
2 tablespoons milk
1/2 teaspoon black pepper
2 cups chopped cabbage
1/4 cup margarine or butter
1/4 cup chopped green onions
2 tablespoons chopped leeks
2 tablespoons chopped fresh parsley

Method

Bring water and 1/2 teaspoon of the salt to boil in a large saucepan, add potatoes, return to a boil, reduce heat, simmer uncovered 20 minutes or until fork tender. Drain, reserving hot water and set water aside.
Place potatoes in a medium bowl. Using an electric mixer,beat on low speed 1 minute, add milk and remaining 1/2 teaspoon salt and black pepper. Beat on medium until fluffy.
Add the reserved water to saucepan, bring to a boil over high heat, add cabbage, return to a boil and continue boiling 5 minutes or until tender, drain.
Melt margarine in a large skillet over medium heat, add onions and leeks, cook 6 minutes or until browned, stirring frequently. Stir in the mashed potatoes and cabbage, heat thoroughly and serve topped with parsley.

Chicken Cacciatora with Fusilli

Ingredients

1/4 cup vegetable oil
3 1/2 pound chicken, cut into serving pieces
1 onion, chopped fine
1/2 pound mushrooms, sliced thin
1 garlic clove, minced
1 (28-ounce) can plum tomatoes including the juice
1/2 cup dry red wine
2 flat anchovy fillets, rinsed, patted dry, and mashed to a paste
1 teaspoon dried orégano, crumbled
1 pound fusilli (corkscrew-shaped pasta)
1/2 cup minced fresh parsley leaves if desired (flat leaf)

Method

In a kettle heat the oil over medium high heat until it is hot and brown the chicken in batches, transferring it as it is browned to a bowl.
Pour off and discard all but about 3 tablespoons of the oil and cook the onion and the mushrooms over medium-low heat, stirring occasionally, until the onion is golden.
Add the garlic and cook the mixture, stirring, for 1 minute.
Add the tomatoes with the juice, the wine, the chicken with any juices that have accumulated in the bowl, the anchovy paste, and the orégano and simmer the mixture, covered, stirring occasionally and breaking up the tomatoes, for 30 to 35 minutes, or until the chicken is tender.
In kettle of boiling salted water cook the fusilli for 10 to 12 minutes, or until it is al dente, drain it well, and in a large bowl toss it with the chicken mixture. Sprinkle the chicken cacciatora with the parsley.

Pudding and Berry Tart with Graham Cracker Crust

INGREDIENTS

FOR THE CRUST:

12 whole graham crackers
3/4 stick (6 tablespoons) butter
3 tablespoons dark brown sugar

FOR THE PUDDING:

2 (3.4-ounce) packages "cook and serve" vanilla pudding
Milk (according to pudding package instructions)

FOR THE TOPPING:

1 pint fresh strawberries
1/2 pint fresh blueberries
1/2 pint fresh blackberries or raspberries
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DIRECTIONS

Preheat the oven to 350 degrees F.

For the crust: crumble the graham crackers by hand or with a potato masher to get fine crumbs. Heat the butter in a saucepan or microwave until half-melted. Work the butter into the crumbs with your fingertips until the crumbs look like wet sand. Using your fingertips, press the crust into a 9-inch pie plate or disposable aluminum pie pan to make an even layer over the bottom and sides of the pan. Bake until the crust is a shade darker, about 12 minutes, and let cool completely.

Make the pudding according to the package directions. Let stand about 5 to 10 minutes stirring occasionally to keep a skin from forming on the top of the pudding.
Use a spoon or rubber spatula to scrape the pudding into the graham cracker shell and smooth it into an even layer. Put the tart in the refrigerator until the pudding is chilled and set, at least 1 hour.

Meanwhile, cut the stems off the strawberries and wash with the other berries in a colander under cold water. Drain then spread out on paper towel to dry. You can either arrange the berries nicely over the pudding or just sort of gently tumble them onto it. Cover the tart lightly with plastic wrap and refrigerate. You can make the tart up to 4 hours in advance. Serve cold.

Mille Feuille of Benne Wafers and Pineapple Pastry Cream with Macerated Berries

INGREDIENTS

1 3/4 cups sugar
2 cups milk
4 egg yolks
1/4 cup cornstarch
1 cup finely chopped fresh pineapple
1 teaspoon vanilla extract
1 tablespoon butter
1 pint fresh strawberries, washed, stemmed and sliced
1 pint fresh blueberries, washed and stemmed
1 pint fresh raspberries
Splash of Grand Marnier
2 cups flour
Pinch of salt
6 tablespoons butter
1/2 cup toasted sesame seeds
2 egg yolks
1/4 cup ice water
1/2 cup sweetened whipped cream
4 sprigs of fresh mint
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DIRECTIONS

In a non-stick one quart saucepan, combine 3/4 cup of sugar and milk together. Bring the liquid to boiling point and scald the milk. In a small mixing bowl, whisk the remaining milk, egg yolks, and cornstarch together. Whisk until smooth. Temper the egg yolk mixture into the scalded milk. Bring the mixture up to a boil and cook for about 3 minutes or until the mixture is thick, stirring constantly. Remove the pan from the heat and stir in the fresh pineapple, vanilla and butter. Pour the filling into a glass bowl and press a piece of plastic wrap directly over the pastry cream. Cool completely and then chill completely. In a mixing bowl, combine all of the berries, 1/2 cup sugar and Grand Marnier. Cover with plastic wrap and refrigerate for 1 hour. Place the flour, remaining 1/2 cup of sugar and salt in a mixing bowl. Using your hands, work the butter into the flour mixture until it resembles a coarse meal-like mixture. Add the sesame seeds and egg yolks. Mix well. Add enough water to make a dough. Lightly flour a flat surface. Roll out the dough, about 1/8-inch thick. Cut the dough into 4-inch rounds, yielding 20 rounds. Place the rounds on a ungreased baking sheet and bake for 15 minutes, or until lightly golden. Remove and cool on a wire rack. To assemble, spread * cup of the filling evenly over 16 wafers. Stack four wafers on top of each other and top each with the remaining 4 wafers. Spoon the macerated berries in the center of each plate. Place the mille feuilles in the center of the berries. Garnish with the whipped cream and mint.

Chuck's Berry Crumble

INGREDIENTS

21 ounces blueberries, raspberries and strawberries, frozen or fresh
2 tablespoons white (all-purpose) flour
2 tablespoons white (granulated) sugar
1/2 cup dried (rolled) oats
1/2 cup granola
1 cup corn flakes
1/2 cup brown sugar
1/2 cup melted semi-salted butter*
Vanilla ice cream
*available online
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DIRECTIONS

Preheat the oven to 350 degrees F.

In a large mixing bowl, toss the berries together. Add the flour, and sugar give it a good toss. Transfer the berries into a lightly greased 8-inch square baking dish.

Crush the dried oats, granola and corn flakes into another mixing bowl. Add the brown sugar, and melted butter. Toss well, so that all the dried ingredients get nice and buttery.

Cover the berries with the buttery crumble. Bake for approximately 40 minutes until the crumble is golden brown and the fruit starts to bubble on the sides.

Serve with a ball of vanilla ice cream.

Blueberry Grumble

INGREDIENTS

GRUMBLE TOPPING:

3/4 cup/170 g butter, plus more for pan
1 cup/225 g brown sugar
1 1/2 cups/200 g ground almonds
1 cup/110 g rolled oats, toasted

BLUEBERRY FILLING:

4 cups blueberries
1/4 cup/55 g granulated sugar
2 tablespoons flour
Slightly sweetened vanilla-flavored whipped cream, for serving, optional
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DIRECTIONS

For the grumble topping: Heat the oven to 400 degrees F/200 degrees C. Butter an 8-by-8-inch baking dish.

Cream together the butter and brown sugar. Cut in the ground almonds and oats. (You could add some cinnamon and ginger if you like, too, although I prefer it plain.) Set aside.

For the filling: Toss the fruit with the granulated sugar and flour and tumble into the baking dish.

Sprinkle the crumble mixture evenly over the fruit and press to pack it down a bit. Bake until the fruit is soft and the top crisp, about 40 minutes. Let sit about 15 minutes before serving. If you like, serve with sweetened vanilla-flavored whipped cream

Chevre and Walnut Tartlets

INGREDIENTS

1 cup ruby port
1 cup sugar
12 small figs
1 sheet puff pastry or frozen puff pastry, thawed
1 (4-ounce) log fresh chevre (goat cheese)
1/4 cup heavy cream
1 tablespoon chopped fresh rosemary
Freshly ground black pepper
4 tablespoons chopped toasted walnuts, optional
Rocket greens (arugula), optional
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DIRECTIONS

Preheat the oven to 400 degrees F.

In a saucepan large enough to hold the figs in one layer, heat the port and dissolve the sugar. Set in the figs, cover with a round of parchment, and simmer 10 minutes. Remove the figs, and boil the port down to sauce consistency. Set aside.

Cut 4 (4-inch) rounds from the pastry. Lay them on a parchment-lined baking sheet. Lay a second baking sheet on top, and bake until lightly golden, 15 to 20 minutes.

In a mixing bowl, cream the chevre with a spoon, and stir through the cream until smooth. Stir through the rosemary, and season with pepper.

When the pastry is golden, remove the top baking sheet. Spread the rounds with the cheese mixture. Halve the figs and arrange over the cheese, then scatter over the nuts, if using. Bake until the cheese is hot, about 5 minutes. Serve with rocket green, if using, and with a swirl of port syrup on the side.

Pad Thai

Ingredients

5 ounces pad thai rice noodles
3 tablespoons vegetable oil
1 large egg, room temperature
6 medium shrimp, peeled, deveined (optional)
2 tablespoons 1x1/2x1/8" slices pressed tofu (bean curd)
1 tablespoon sweet preserved shredded radish, rinsed, chopped into 1" pieces
1 cup bean sprouts
5 tablespoons tamarind water, or 2 tablespoons plus 1 teaspoon tamarind paste mixed with 2 tablespoons plus 1 teaspoon water
1 1/2 tablespoons (or more) Thai fish sauce (nam pla)
1 1/2 tablespoons simple syrup, preferably made with palm sugar
4 garlic chives, 2 cut into 1" pieces
1/2 teaspoon ground dried Thai chiles, divided
2 tablespoons crushed roasted, unsalted peanuts, divided
2 lime wedges
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preparation

Place noodles in a large bowl; pour hot water over to cover. Let soak until tender but not mushy, 5-10 minutes. Drain; set aside.

Heat vegetable oil in a wok or large skillet over medium-high heat. Add egg; stir until barely set, about 30 seconds. Add shrimp, if using

Long Bean, Cucumber, and Tomato Salad

Ingredients

2 dried Thai chiles, soaked for 2 minutes in warm water, drained
3 small garlic cloves, crushed
1/4 lime, cut into 3 wedges
1 tablespoon palm sugar or granulated sugar
1 tablespoon dried tiny shrimp
9 long beans (2 1/2 ounces) or green beans, trimmed, cut into 2 1/2" lengths
2 kirby cucumbers or 1 English hothouse cucumber, coarsely chopped into 1" pieces
2 tablespoons Thai fish sauce (nam pla)
2 tablespoons fresh lime juice
6 cherry tomatoes, halved
2 tablespoons crushed roasted, unsalted peanuts
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preparation

Place first 4 ingredients in a clay mortar and pound with a wooden pestle until mashed into a fine paste, about 5 minutes. Add shrimp; mash until pulverized and well combined, about 2 minutes. (Alternatively, process in a mini-processor until finely chopped.)
Add long beans to mortar; lightly crush with pestle to bruise. Add cucumber pieces, fish sauce, and lime juice. Mix well. Add tomatoes, lightly crush, and mix in. (Alternatively, place beans and tomatoes in a resealable plastic bag. Roll a rolling pin over bag to bruise vegetables; transfer to a bowl with the cucumber, fish sauce, lime juice, and chile dressing.) Let marinate for 10 minutes. Stir in peanuts.

Curried Beef Stew

 

Ingredients 

Curry paste:

6 dried puya or 3 dried guajillo chiles, stemmed, seeded
1/2 teaspoon kosher salt
1 lemongrass stalk, bottom 4" only, tough outer layer removed, cut into 1" pieces
2 tablespoons sliced peeled fresh galangal
2 tablespoons sliced peeled fresh turmeric
1/2 cup chopped shallots
1/4 cup halved garlic cloves
1 tablespoon Thai shrimp paste

Stew:

2 pounds trimmed beef chuck, cut into 1 1/2"–2" cubes
3 tablespoons soy sauce, preferably Thai thin soy sauce (such as Healthy Boy)
2 tablespoons ground dried Thai chiles
9 cups beef broth, preferably low-salt
1 cup halved shallots
3 medium carrots, peeled, halved lengthwise, cut crosswise into 1/4 inch thick half-moons (about 1 cup)
6 fresh or frozen kaffir lime leaves
Chopped fresh cilantro
Thinly sliced Thai basil
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preparation

For curry paste:

In a mortar, pound chiles and salt with a pestle until pulverized, about 5 minutes. Add ingredients one by one in order listed, fully pulverizing each before adding the next, about 15 minutes total. DO AHEAD: Can be made 1 week ahead; cover and chill.

For stew: 

Combine curry paste, beef, soy sauce, and ground dried chiles in a pot; stir to evenly coat beef. Cook, stirring occasionally, over medium heat for 5 minutes. Add broth and bring to a boil. Cover, reduce heat to medium-low, and simmer, stirring occasionally, until beef is tender but not falling apart, 2–2 1/2 hours.
Stir in shallots, carrots, and lime leaves. Simmer until vegetables are just tender, about 10 minutes. If broth is too salty, add water a few tablespoonfuls at a time.
Garnish with cilantro and basil.

Coconut Rice

Ingredients

2 cups jasmine rice
1 cup coconut cream
1 1/2 tablespoons sugar
1 teaspoon kosher salt

Method

Rinse rice in a large bowl with cool water until water runs clear. Drain rice.
Combine rice, coconut cream, sugar, salt, and 2 cups water in a medium saucepan. Bring just to a boil, stirring to dissolve sugar, then cover and reduce heat to low. (Alternatively, cook rice in an electric rice steamer.) Cook until rice is tender and liquid is absorbed, 40–45 minutes. Fluff rice with a fork; cover and let sit for 20 minutes.

Borscht

Ingredients

For the beet stock:

6 cups water
1 large onion, chopped
1 pound beets (about 2 medium beets), peeled and grated
1 medium carrot, peeled and grated
4 stalks of celery, trimmed and chopped
2 Beefsteak or Jersey tomatoes, chopped
3 whole allspice berries
2 teaspoons dill seeds
1 fresh bay leaf
2 or 3 sprigs of parsley
2 or 3 sprigs of dill
1 sprig of thyme

For the Soup:

1 tablespoon canola oil
1 bunch Tuscan kale or chard, thick stems removed, cut into ribbons
1 carrot, grated
1/4 head of green cabbage, trimmed and thinly sliced
Diamond Crystal kosher salt and freshly ground black pepper
Lemon juice, for serving
Crème fraîche, for serving

Method

Make the beet stock: Combine all the stock ingredients in a large pot and bring to a boil; reduce the heat and simmer, covered, for 1 1/2 to 2 hours. When the stock is cool enough to handle, strain it through a fine mesh sieve, pressing down on the mixture to extract all the liquid. Discard the solids and set the stock aside; it can be stored in the refrigerator for up to a week.
Make the Soup: Pour the oil into a large pot; place it over medium heat and add the kale, carrot, and cabbage. Cook, stirring frequently, until the kale and cabbage are al dente. Pour the reserved stock into the pot and stir. Season with salt and pepper to taste. Serve the borscht hot; finish each bowl with a squeeze of lemon juice and a little crème fraîche.

Peanut Butter Pancakes

Ingredients

1 cup flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup creamy peanut butter
2 tablespoons sugar
2 tablespoons vegetable oil
1 large egg
1 cup plus 2 tablespoons milk
Banana slices (optional)
Honey roasted peanuts, coarsely chopped (optional)
Maple syrup

Instructions

In a large bowl, mix together the flour, baking powder, and salt, and set aside.
In a small bowl, whisk together the peanut butter, sugar, and oil until smooth. Beat in the egg, then the milk. Pour the milk mixture into the flour mixture, stirring just until blended.
Next, lightly coat a griddle or skillet with oil and heat it over medium-high heat. Drop the batter onto the griddle by 1/4-cup measures. Cook until tiny bubbles appear on the surfaces of the cakes, then flip them and cook a few minutes more. Serve topped with banana slices and chopped peanuts, and drizzled with maple syrup. Makes twelve 4-inch pancakes.

Upside-down Pizza in a Pan

Ingredients

2 tablespoons olive oil
1 cup chopped onion
1 cup chopped mushrooms
4 cloves garlic, minced
2 pounds ground turkey
2 (15-ounce) cans Italian-style tomato sauce
2 teaspoons dried basil
1 cup chopped pepperoni
1 teaspoon pepper
3 cups shredded mozzarella cheese
1 (13.8-ounce) package prepared pizza dough

Instructions

Heat the oven to 400°. In a large skillet, heat the oil over medium-high heat. Add the onion, mushrooms, and garlic and cook, stirring frequently, until the onions begin to soften, about 3 minutes. Add the turkey and continue to cook and stir, breaking the meat into small pieces, until it is no longer pink, about 8 minutes.
Stir in the tomato sauce, basil, and pepperoni and cook until heated through, about 5 minutes. Add the pepper, then transfer the mixture to a 9- by 13-inch casserole dish.
Scatter the cheese on top and layer on the pizza dough. Bake the casserole until the dough is golden, about 20 minutes. To serve, spoon out portions with a large serving utensil.

Knafeh Dough Recipe:

Ingredients:

3 cups semolina(smeed)
1 cup semne
1 cup sugar
1/4 cup of water

Preparation:

Mix all the ingredients together.
Put them all in a tray.
Put the tray in the oven for a few minutes until it dries.
Rub it until it becomes soft and smooth.
When you want to make any recipie,mix the dough first with some butter and put it at the bottom of a tray(30cm) until it cover it very well,press little bit until it sticks,and then continue what you want to do.

Almond and chocolate pie recipe

Ingredients

½ cup butter
1¼ cups flour
4 Tbsps water
½ cup grounded nuts

The filling

¼ cup almond slices
½ cup dried fruits
½ cup butter
½ cup powdered sugar
2 eggs
½ cup almond flour
¼ tsp vanilla
¼ tsp baking powder

For garnishing

pineapple slices
dried plums
cherries
chopped pistachios

Method

• Preheat oven to180 °C.
• In a large bowl rub butter with flour with finger tips, until well combined and crumby.
• Add water and nuts; continue kneading until soft homogenous dough is obtained.
• Roll out dough in a 26 cm round tart pan, make sure the dough covers the bottom and the sides (prick the bottom of the dough with the tines of a fork to avoid puffing up while baking).
• Cover crust completely with the almond slices and fruits.
• Using an electric mixer beat the butter with sugar in a large bowl on a medium speed until creamy.
• Add the eggs with constant beating until well combined.
• Add flour, vanilla and baking powder; continue beating until thick homogenous batter.
• Pour the batter over the crust.
• Garnish with pineapples, dried plums , cherries and pistachios
• Bake for 35 minutes or until completely cooked.
• Cool, cut and serve.

Lebanese kibbeh burgers recipe

Ingredients (serves 4)

1/2 cup burghul (see note)
3/4 cup flat-leaf parsley leaves
500g lean lamb mince
3 green onions, thinly sliced
1/3 cup mint leaves, finely chopped
1 egg, lightly beaten
1 cup semi-dried tomatoes
2 tablespoons pine nuts, toasted
1/2 small lemon, juiced
1/4 cup olive oil
4 Turkish bread rolls, split, toasted
80g baby spinach
200g hommus

Method

Place burghul in a bowl and cover with cold water. Stand for 10 minutes. Pour into a sieve. Stand for 20 minutes to drain. Transfer to a large bowl.
Finely chop 1/4 cup parsley. Add to burghul with mince, green onion, mint and egg. Using clean hands, shape mixture into four 2cm-thick patties. Place on a plate. Cover and refrigerate for 30 minutes.
Place tomatoes, pine nuts, remaining cup parsley leaves, 1 tablespoon lemon juice and 1 tablespoon oil in a bowl. Season with pepper. Stir to combine. Cover and set aside.
Heat remaining 2 tablespoons oil in a large, non-stick frying pan over medium heat. Cook lamb patties for 4 minutes each side or until cooked through.
Top bread roll bases with spinach, tomato salad, patties and hommus. Cover with bread roll tops. Serve.

Moroccan filo mince rolls

Ingredients (serves 4)

1 tablespoon olive oil
1 small brown onion, finely chopped
500g lean beef mince
2 tablespoons Moroccan seasoning
1 1/2 cups cooked Basic tomato sauce
100g reduced-fat feta cheese, crumbled
16 sheets filo pastry
Olive oil cooking spray
8 vine-ripened tomatoes

Method

1. Preheat oven to 200°C. Line a baking tray with baking paper. Heat oil in a saucepan over medium heat. Add onion. Cook for 3 minutes or until tender. Add mince and 1 tablespoon of seasoning. Cook, stirring with a wooden spoon, for 5 minutes or until browned.
2. Add tomato sauce, and salt and pepper. Cook for 5 minutes or until thickened. Refrigerate until cold. Stir in feta.
3. Spray 1 sheet of pastry with oil. Top with another sheet of pastry. Fold pastry sheets in half, short edge to short edge. Spray edges lightly with oil. Spoon 1/2 cup mince mixture along 1 short edge. Fold sides in. Roll up. Place onto prepared tray. Repeat with remaining pastry and mince mixture. Spray top of the rolls with oil. Sprinkle with remaining 1 tablespoon seasoning. Place tomatoes onto another baking tray.
4. Place baking trays into oven (tomatoes under mince rolls). Bake for 25 minutes or until rolls are golden and tomatoes are tender. Serve.