Peanut Macaroons

Ingredients:

1 Cup peanuts, unsalted

1 Egg white

Pinch of salt

¾ Cup superfine sugar

½ Teaspoon vanilla extract

Wax paper

Procedure:

                   Brown the peanuts under the broiler. Crush them. Beat the egg white a pinch of salt. Add the sugar and beat again. Then add the peanuts. Put the wax paper on a baking sheet. Grease it a little. Put small mounds of mixture on the paper. Bake at low heat 250 until the macaroons are golden.

Chackchouka

Ingredients:

3 Green peppers

2 onions

8 Small washed potatoes

Olive oil

Salt and pepper

Cayenne pepper

6 Eggs

Procedure:

                 Cut the green peppers in half and remove the seeds. Cut into thin strips. Peel the onions and slice them. Cut tomatoes in half. Heat the oil in a pan add the onions and the green peppers. Season with salt, pepper, cayenne pepper and cook over low heat. Add the tomatoes and cook until the green peppers are tender. Break the eggs in a bowl and beat. Pour the eggs into a pan, as soon as they are scrambled, your dish is ready. Serve hot.

Hazelnut Holiday Cookies

Ingredients:

1 Cup butter

1 Cup hazelnut, chopped

1 Cup sugar

2 Teaspoon vanilla

3 Cups flour

Procedure:

               Mix ingredients and roll out ½ inch thick and cut in any shape desired. Bake in moderate oven for 20 minutes. Sprinkle with powdered sugar.

Vietnamese Salad

Ingredients:

11 Ounces cooked shrimp, peeled

7 Ounces cooked skinned chicken breast

2 Ounces bean sprouts

2 small carrots

½ Cucumber

Coriander leaves

¼ Crushed peanuts

2 Tablespoons lemon juice

Pinch of sugar

2 Tablespoon soy sauce

Salt and pepper

Procedure:

               Boil the water, add bean sprouts for a few seconds only. Drain and let cool. Peel the carrots and the cucumber. Grate the carrots. Cut the cucumber into thin slices. Cut the coriander leaves. Mix the lemon juice, sugar, soy sauce, salt and pepper in a bowl (dressing). Arrange the vegetables and coriander on a dish and cover with your dressing. Dice the chicken arrange it with the shrimp on the dish. Garnish with coriander leaves and crushed peanuts.