Fresh Raspberry Salad Dressing

Ingredients:

1/2 Cup of fresh Raspberries
3/4 Cup Olive Oil
2 Tablespoons Balsamic Vinegar
1/2 Teaspoon Dijon Mustard
1/2 Tablespoon Lemon Juice
2 Tablespoons good quality Honey
Salt & pepper to season

Method:

- Combine the raspberries, the vinegar, the mustard, the lemon juice, and the honey in a blender and blend all those ingredients until they form a smooth blend.

- While the blender is running pour gradually the olive oil in order to form the vinaigrette.

- Season with salt and pepper according to taste.

- This Dressing can accompany many summer salads.. Enjoy

Homemade Pita Chips.. Twice the fun!

Those are easy chips to make at home for any dip..
It goes great with my Homemade Guacamole Dip or my Homemade Beetroot Dip.




Chips #1: you will need:


2-3 Thin Pita Breads cut into small triangles.
Freshly Grated Parmesan Cheese
Olive Oil
Dried Oregano


- Place the triangles of pita bread on a baking tray & drizzle them with a a little bit of olive oil.
- Sprinkle the pita bread with the parmesan cheese & oregano.
- Bake them in a preheated oven for around 10 to 15 minutes or until they are crispy.

Chips #1

Chips #2: you will need:


2-3 Pita Breads cut into small triangles 
A Griddle Sandwich Maker

Chips #2

- Place the triangles on the griddle sandwich maker and close it on them to create the grill marks effect.

Homemade Guacamole Dip .. with a Tip!

Ingredients:


4 Ripe Avocados ( Reserve 1 avocado, chopped to add towards the end for chunkiness)
2 tbsp Sour Cream 
3 tbsp Lemon Juice + 1 tbsp Lime Juice (Optional)
Few drops of Tabasco Sauce (Optional)
2&1/2 Ripe Tomatoes, Seeded & Chopped (Reserve 1 tomato, chopped to add later for chunkiness)
Handful of Chopped Spring Onions
Handful of Finely Chopped Coriander
Sea Salt to taste
1 Fresh Red Chili (Mild), Seeded & Finely Chopped


Method:


- In a food processor, throw in 3 avocados, 1 tomato, and the red chili and pulse.
- Add the spring onions & coriander and pulse again.
- Add the sour cream and a good pinch of salt and taste. Pulse for the last time.
- Remove the mixture from the food processor and add the remaining chopped avocados & tomatoes for chunkiness.  
- Season with more sea salt and lemon & lime juice until you reach the desired taste.
- Add the Tabasco and mix well.
- Serve with Tortilla chips or homemade pita chips.


Tip 1: To keep the guacamole bright green and avoiding that bad browning from oxidizing, keep one of the avocado seeds in the dip and add enough lemon or lime juice.


Tip 2: To keep the guacamole in the fridge for a few days without it changing color and oxidizing, put it in a Tupperware and put a direct cling wrap (plastic wrap) on the guacamole dip and let it stick to it to block air and then close it with the lid.


Enjoy!

Oktoberfest Bavarian Potato Salad - Recipe Trial # 1

After my visit to Munich, Germany last year,I fell in love with the city and with Germany all over again, for many different reasons. The food, the atmosphere, the people and my wonderful travelling partner :)
The food was just terrific, one of the special things I have tried was their Bavarian Potato Salad. I fell in love with it immediately, such a hearty and lovely dish, accompanied by grilled chicken and your favorite beverage :P

I'm trying out several recipes to find the perfect one, this is my first trial, it turned out nice and light, in terms of the dressing. I give it a 4 star.. but that's only in my book, try it out and see what you think.. Enjoy !

Ingredients:

3-4 Medium white potatoes
1/3 cup Extra Virgin Olive Oil EVOO
1/3 cup white Vinegar
1/2 Vegetable or Chicken Stock
3 tbsp finely chopped onions
Salt & Pepper
Dash of Sugar
3/4 cup diced cucumbers
1/2 tbsp Dijon Mustard
1 tbsp finely Chopped Chives - I bought a fresh plant from TSC
2 tbsp Relish

Method:

1- In a large pot filled with water and some salt, boil the unpeeled potatoes until tender.

2- Once done, drain the potatoes, peel them and chop them, then place in a large bowl.

3- In a separate smaller bowl, combine all of the following ingredients: Oil, Vinegar, Onion, S&P, Stock, Sugar, Mustard, Cucumber & Relish. The mix it well to form the dressing.

4- Pour the dressing over the peeled and chopped potatoes and gently mix them together.

5- Garnish the salad with chives.

Cucumber & Yogurt Dip

Ingredients:

- 3 pieces of seedless cucumber

- 1 cup plain yogurt

- 1 cup water

- salt

- juice of 1 lemon

Method:

- In a bowl, grate the cucumber or chop into small pieces.

- Add yogurt & water and mix well until blended.

- add salt and lemon juice according to taste.

- Serve with oozie, falafel or as a dip for any other dish.

Homemade Sticky Date Pudding

Ingredients:
1 cup dates pitted & peeled
1 cup of water
1 teaspoon vanilla extract
1 teaspoon baking soda ( found in Sultan Center Kuwait)
a pinch of nutmeg (if available)
5 tablespoons unsalted butter
2 cups flour
1 teaspoon baking powder
1/4 teaspoon salt
3/4 cup sugar
1 egg, beaten


Toffee Sauce Ingredients:
7 tablespoons unsalted butter
3/4 cup KDD Cream
1&1/3 cups dark brown sugar
3 tablespoons water


Method:

- Preheat the oven at 350 degrees.
- Place the dates in a saucepan with 1 cup of water, vanilla extract, and baking soda. Bring to a boil and simmer for 2 minutes. leave to cool.
- Prepare a mini cupcakes baking pan by buttering & flouring it.
- Cream the butter in a mixing bowl, add the date mixture.
- Combine the dry ingredients together: flour, baking powder, salt, nutmeg and sugar.
- Add the dry ingredients to the butter and dates, add the beaten egg and stir gently to combine.
- Spoon the mixture into the prepared baking pan until half full.
- Bake the mini cupcakes for 25 to 30 minutes.

While the cupcakes are baking, prepare the toffee sauce:
- Combine butter, KDD cream, brown sugar and 3 tablespoons water in a saucepan and bring to a boil. Reduce the heat and set aside keeping the sauce warm.

- Once the mini cupcakes are done, remove from oven, pour sauce on each mini cupcake individually (be generous) and put it back in the oven to bake for 2 more minutes.

- Remove from oven, set to cool then remove from baking dish to serve.

- Can be served with ready made custard, vanilla ice cream or whipped cream.

Enjoy...

Low-fat Chocolate Cake ~ Diet

202 calories per serving (per piece)


Ingredients:

125g margarine (soft)
1&1/2 cups sugar
2 whole eggs
1 egg white
4 tablespoons cocoa
3&1/2 cups prepared chocolate pudding
2 cups self rising flour
75g natural apple sauce


Method:

- Preheat oven to 390 degrees F.

- Grease baking pan with a little bit of the margarine.

- Mix the rest of the margarine with sugar and 1 whole egg until mixture is unified.

- Gradually and alternately add: flour, cocoa, 1 whole egg, pudding, flour, cocoa, apple sauce, pudding -- and so on, until all mixes up nicely to a homogeneous mixture.

- Pure into greased baking pan (square or round) and bake for about 30 minutes, or until cake is ready: dry and bouncy to touch.

- When the cake is ready take it out of the oven and cover-seal it with aluminum foil until cools. This ensures the crust keeps moist.

- To decorate, use chocolate syrup and spread it all over as if it was frosting. It's good enough for the sprinkles to stick, and it adds additional moist and chocolaty flavor.


Enjoy...

Gather around .. Chips & Dips

Chips

Yields: 8 dozen chips


Ingredients:

1/2 cup olive oil
1 tablespoon freshly grated Parmesan or Romano cheese
1 tablespoon chili powder
1 teaspoon ground cumin
1 package white or whole wheat pita bread


Method:

1. Preheat oven to 425° F. In a liquid measuring cup, with fork, mix oil, Parmesan, chili powder, and cumin.

2. With knife or kitchen shears, carefully split each pita. Brush insides of pita halves lightly with oil mixture. Cut each half into 8 wedges.

3. Transfer wedges to 2 ungreased large cookie sheets (wedges can overlap slightly). Place cookie sheets on 2 oven racks and bake chips 8 to 10 minutes or until edges are golden. Watch carefully, as they can burn quickly.

4. Cool chips on cookie sheets on wire racks. Store chips in tightly covered container or large self-sealing plastic bag up to 1 week.



DIP


Ingredients:

1 package frozen chopped spinach
1 envelope dried vegetable recipe-and-soup mix
2 cups shredded sharp Cheddar cheese
2 green onions, cut up
1 cup light mayonnaise
1 container reduced-fat sour cream
1 jar sliced pimientos, drained
1 tablespoon cider vinegar


Method:

1. Remove frozen spinach from package. In microwave-safe medium bowl; heat block of frozen spinach in microwave oven on High 1 minute. Break up spinach with fork, then heat 30 to 45 seconds longer or just until spinach is mostly thawed but cool enough to handle. With hands, squeeze spinach to remove excess water. Pour off any liquid in bowl; return spinach to bowl.

2. From envelope of vegetable soup mix, measure 3 tablespoons dried soup mix, making sure to incorporate all soup ‑- mix components if possible. Reserve remaining soup mix for use another day.

3. In food processor with knife blade attached, combine spinach, dried soup mix, Cheddar, green onions, mayonnaise, sour cream, pimientos, and vinegar; pulse just until mixture is almost smooth. If not serving dip right away, cover and refrigerate up to 3 days. Serve with vegetables.


Enjoy...

Asparagus and Sesame Shrimp

Serves 4

Ingredients:

1 cup jasmine rice
1/8 teaspoon salt
4 teaspoons olive oil
1&1/2 teaspoons Asian sesame oil
2 pounds asparagus, trimmed
1/4 cup reduced-sodium soy sauce
2 teaspoons seasoned rice vinegar
1 large green onion, chopped
1 pound large shrimp
1/8 teaspoon crushed red pepper


Method:

1. Preheat oven to 450 degrees F. Prepare rice as label directs.

2. Meanwhile, in cup, combine salt, 2 teaspoons olive oil, and 1 teaspoon sesame oil. In a pan, toss asparagus with oil mixture; roast 10 to 12 minutes, until tender.

3. In small bowl, whisk soy sauce, vinegar, green onion, and remaining 1/2 teaspoon sesame oil; set aside dressing. Shell and devein shrimp.

4. In a skillet, heat 2 teaspoons olive oil over medium-high heat until very hot. Add shrimp; sprinkle with red pepper and cook 3 minutes, stirring frequently.

5. Arrange shrimp, asparagus, and rice on 4 plates; drizzle with dressing.


Tip:

You can substitute long-grain aromatic basmati for the jasmine rice.

Chicken Parmesan ~ Diet

Serves 4


Ingredients:

Boneless skinless chicken breasts
2 tablespoons low-fat Italian salad dressing
1/2 cup bread crumbs
1 teaspoon italian seasoning mix
1 cup thick spaghetti sauce or tomato sauce
1/4 cup grated parmesan cheese
1/2 cup grated low fat mozzarella


Method:

- Remove any clinging fat from the chicken & discard; wash& pat dry.

- Lay chicken between sheets of waxed paper, gently pound with a meat mallet to flatten slightly.

- Rub all over with Italian dressing and let it sit while measuring out the remaining ingredients.

- Combine bread crumbs and seasonings on a piece of wax paper.

- Spray a large non-stick frying pan with cooking spray and place over medium heat.

- When hot, dredge dressing coated breasts through the bread crumb mixture and saute until golden, about 5- 8 minutes per side.

- Spoon some spaghetti sauce on top of each breast, sprinkle with Parmesan and top with mozarella.

- Cover pan and continue to cook over medium heat until sauce is hot and cheese melts, about 3- 5 minutes.


Stay Healthy ...

Indian Chicken ~ Indian

Serves 4


Ingredients:

1/2 cup Chopped onion
1/4 teaspoon Garlic powder
2 cup cooked diced chicken
1/2 teaspoon Pepper
28oz Whole tomatoes, can
2 tabelspoon Chopped parsley
2 cup Cooked rice
1/2 cup Chopped green pepper
1 teaspoon Vegetable oil
1/2 teaspoon Salt
1&1/2 teaspoon Curry powder
1 tablespoon Worcestershire sauce
1/4 cup Raisins


Method:

Cook the onions, pepper, garlic powder in oil until the onions get tender, about 3 minutes.

Add the chicken, tomatoes, parsley, green peppers, curry powder and worcestershire sauce until well mixed except rice, cook over low heat for 30 min.

Serve over rice.

Enjoy...

Chicken with Marinara Sauce

Serves 4 to 6


Ingredients:

2 large eggs
2 cups bread crumbs
1/2 cup sun dried tomatoes, in oil
2 whole garlic cloves
1&1/2 tablespoons olive oil
4 chicken breasts, boneless, skinless
1 jar Marinara Sauce
2 cups mozzarella cheese, shredded


Method:

Preheat oven to 400 degrees.

Combine tomatoes, breadcrumbs, and garlic in a food processor. Pulse until tomatoes are coarsely chopped; season to taste with salt and pepper.

Season chicken with salt and pepper. Beat eggs in large bowl. Dip chicken in eggs then dredge in bread crumb mixture pressing crumbs into chicken.

Heat olive oil in an oven-proof skillet over medium heat. Add chicken and brown on both sides about 5 minutes per side. Transfer skillet to oven and bake chicken for 10 minutes.

Remove from oven and ladle sauce over chicken; continue baking for 10 minutes or until chicken is cooked through. Top with cheese and bake until cheese melts approximately 5 minutes.

Enjoy...

Mexican Fajitas - Mexican

Ingredients:

450 g sirloin steak
1/4 cup beef stock
2 tablespoons fresh lime juice
2 cloves garlic, minced
1 teaspoon chili powder
1/2 teaspoon ground cumin
2 tablespoon chopped fresh coriander
1/4 teaspoon freshly ground pepper
1 tabelspoon vegetable oil
1 medium onion, thinly sliced
1 small green & red bell peppers, cut in thin strips
1 large tomato, diced
4 large flour tortillas
Salsa, sour cream or guacamole (optional) - Found at Sultan Center


Method:

- Slice beef in thin strips.

- In a medium bowl, combine stock, lime juice, garlic, chili powder, ground cumin, half the coriander and pepper. Add beef, turning to coat each piece, and refrigerate, covered, for 15 minutes.

- In a large frying pan heat oil, drain beef, reserving marinade. Add beef to pan and stir-fry until no longer pink, about five minutes.

- Add onion and bell pepper and stir-fry for 2 minutes or until tender-crisp.

- Stir in marinade and cook, stirring, for a couple of minutes. Add tomato and chili, turning ingredients, until hot through. Add remaining coriander.

- Wrap tortillas in foil and warm in the oven for 5 to 10 minutes.

- Serve beef mixture wrapped in warmed tortillas. Top with salsa, sour cream or guacamole, if desired.

Enjoy...

Marinates ~ JO

Some Marinates by Jamie Oliver..


Cajun Spicy

Ingredients:

2 tablespoons paprika
2 tablespoons cayenne pepper
1 tablespoon black peppercorns, ground
2 cloves of garlic, peeled and crushed
3 tablespoons of onion flakes
2 tablespoons of dried oregano
salt

Method:

Crush all the ingredients together until you have a powdery consistency, and rub all over your chosen meat.



Asian Marinade

Ingredients:

2 sticks lemon grass, crushed and bruised
1 small handful of kaffir lime leaves, torn
2 tablespoons soy sauce
2 cloves of garlic, crushed
1 thumb-sized piece of ginger, peeled and chopped
1 fresh red chili, finely chopped
2 limes, halved, juiced and skin squashed
10 good splashes of olive oil

Method:

Crush and crumble together in a bowl and coat over your chosen meat. Also works brilliantly with fish.



Olive oil & Lemon juice

Ingredients:

2 tablespoons lemon juice
5 tablespoons olive oil
salt and freshly ground black pepper, to taste

Method:

Mix all together and use of your chosen meat.

Cheese Pancakes with Strawberry Syrup ~ NL

Ingredients:

2 cups strawberries, chopped into quarters
1/2 teaspoon balsamic vinegar
1/2 to 1 teaspoon sugar
3 eggs, yolks and whites separated
2 tablespoons sugar
1 teaspoon vanilla extract
1 cup cottage cheese
1/3 cup flour


Method:

- Put the strawberries into a bowl and sprinkle with balsamic vinegar and sugar.Stir before covering with plastic wrap and leaving to steep while you make the pancakes.

- Mix the egg yolks with the sugar, beating well. Add the vanilla, cottage cheese, and flour. Then, in another bowl, whisk the whites until frothy with a hand whisk and fold into the cottage cheese mixture.

- Heat a nonstick skillet and dollop the batter onto it. Make pancakes of about 3 to 4 inches in diameter. Each pancake will take a minute or so to firm up underneath, then you should flip it and cook the other side, and remove to a warmed plate when ready.

- Turn the strawberries in the ruby syrup they've made and squish some pieces with a fork at the same time. Serve with the hot pancakes.


Enjoy...

Fondue your Valentine..

sharing is caring.. they say...


Serves 6


Ingredients:

1 cup cocoa powder, sifted
1&1/4 cups spring water
1&1/2 cups granulated sugar
1/4 cup corn syrup
1/2 cup plus 5 tablespoons heavy cream
5 ounces premium semi-sweet chocolate, chopped
Pound cake and fruit (bananas, apples, and strawberries), cut into bite sized pieces


Method:

- Sift the cocoa into mixing bowl and set aside. Place the water, sugar, and corn syrup into a pot and bring to boil. Allow to simmer for 10-15 minutes until sugar solution has reduced by about 30%.

- Pour the cocoa powder into the solution and blend with a whisk until smooth. Return the chocolate mixture to the stove and continue cooking over medium heat. Add heavy cream, bring to boil and allow to simmer for five minutes. Remove from the heat and stir in chopped chocolate. Pour into fondue pot and keep warm.

Enjoy...

Items used:

Veal Picatta

Serves 4


Ingredients:

1 to 1&1/4 pound thin veal scallops
flour
salt and pepper
2 tablespoons olive oil
3 tablespoons butter, divided
6 to 8 ounces sliced mushrooms
1 clove garlic, minced
1 teaspoon lemon zest
2 tablespoons fresh lemon juice
1 teaspoon fresh chopped rosemary, or about 1/2 teaspoon dried rosemary
2 tablespoons fresh chopped parsley
2 tablespoons water


Method:

- Heat olive oil and 2 tablespoons of the butter in skillet over medium heat. Sprinkle veal with salt and pepper; dust lightly with flour. Sauté veal quickly, turning once. Remove veal from pan when browned.

- Add remaining 1 tablespoon butter; sauté mushrooms until tender and browned. Add the veal back to pan along with garlic, lemon juice and zest, herbs, and wine. Turn to coat; cover skillet and simmer for about 3 to 4 minutes.

- Arrange veal on a platter; spoon mushrooms and pan drippings over the veal.


Enjoy...

Butter Chicken ~ Indian Cuisine

Ingredients:

150ml natural yogurt
50g ground almonds
1&1/2 teaspoons chili powder
1/4 teaspoon crushed bay leaves
1/4 teaspoon ground cloves
1/4 teaspoon ground cinnamon
1 teaspoon garam masala
4 green cardamom pods
1 teaspoon ginger pulp
1 teaspoon garlic pulp
400g can tomatoes
1&1/4 teaspoon salt
1kg chicken, skinned, boned and cubed
75g butter
1 tablespoon corn oil
2 medium onions, sliced
2 tablespoon fresh coriander, chopped
4 tablespoon cream


Method:

- Place the yogurt, ground almonds, all the dry spices, ginger, garlic, tomatoes and salt in a mixing bowl and blend together thoroughly.

- Put the chicken into a large mixing bowl and pour over the yogurt mixture.
Set aside.

- Melt together the butter and oil in a medium pot, wok or frying pan. Add the onions and fry for about 3 minutes. Add the chicken mixture and stir-fry for about 7 to 10 minutes.

- Stir in about half of the coriander and mix well. Pour over the cream and stir in well. Bring to the boil.

- When serving, garnish the indian butter chicken with the remaining chopped coriander.


Enjoy...

Grilled Shrimp with Cilantro Sauce

Serves 4


Prep time: 30 minutes
Total time: 30 minutes


Ingredients:

6 cups (1 head) cabbage, shredded
2 tablespoons canola oil
Fresh lime juice
Toasted sesame seeds
Coarse salt and ground pepper
32 medium shrimp (about 1 pound), peeled and deveined
1/4 cup Asian Cilantro Sauce


Asian Cilantro Sauce Ingredients: (makes 1/2 cup)

2 cups fresh cilantro leaves
2 tablespoons canola oil
2 tablespoons water
1 tablespoon soy sauce
1 tablespoon rice vinegar
1/2 teaspoon sesame oil
Pinch of crushed red pepper


Method:

1. Heat grill to high. In a large bowl, toss 6 cups shredded cabbage with 2 tablespoons canola oil, fresh lime juice, and toasted sesame seeds. Season with salt and pepper.

2. Thread 32 peeled and deveined medium shrimp on 8 skewers. Place in a shallow dish; toss with 1/4 cup of the Asian Cilantro Sauce. Season with salt and pepper. Grill until opaque, 2 to 4 minutes per side.

3. Serve the shrimp skewers with sesame cabbage, remaining 1/4 cup cilantro sauce, and lime wedges.


For the Asian Cilantro Sauce:

1. In blender, purée ingredients until smooth.

Note: If not using immediately, the sauce should be refrigerated; cover with plastic wrap, pressing it directly on the sauce to preserve the bright color. This sauce will keep for up to three days.

Enjoy...

Courtesy of Martha Stewart

Emeril's Asparagus Salad with Vinaigrette

This Recipe is courtesy of Emeril Lagasse...I love this recipe..


Ingredients:

1/4 cup white vinegar
1 tablespoon minced shallot
2 teaspoons Dijon mustard
3/4 teaspoons salt
1/2 teaspoon freshly ground black pepper
1/2 cup vegetable oil
1/4 cup walnut oil
2 pounds asparagus, trimmed and steamed until just tender
1/3 cup toasted, chopped walnuts
1 tablespoon chopped fresh parsley leaves
Salt and freshly ground black pepper


Method:

- In a large bowl whisk together the vinegar, shallot, mustard, salt and pepper. While continuing to whisk, add the vegetable oil in a very thin stream, whisking constantly. Whisk in the walnut oil.

- Place asparagus on platter and pour dressing over asparagus. Garnish with walnuts and parsley. Taste and adjust seasoning if necessary. Serve immediately.

Enjoy..